Transition Brockville archive

Tag : Wellness (52)

All you need to know to eat good, grass-fed meat

Mother Earth News / June/July 2012 / Deborah Krasner

Beef and other ruminants are generally called “grass-fed,” while pork and poultry are referred to as “pastured” or “free-range.” The essential point is that these animals spend their whole lives eating what they were designed by nature to eat and getting exercise, fresh air and sunlight. They tend to be healthy, with no need for antibiotics or other drugs. Because they range through rotating pastures, they aren’t stressed or crowded. When grass-fed animals are allowed to grow slowly and naturally to the appropriate processing weight, they don’t need growth hormones.

Pastured animals produce manure that enriches the fields they roam on and nourishes birds, promoting a diverse ecosystem. Grass-fed meat and milk are increasingly recognized as healthier and consistently lower in bad fat than industrial products.

[ FULL ARTICLE ]

Is climate change making you sick?

CBC News / 02 November 2017

Dr. Courtney Howard discusses her new report on how climate change is affecting Canadians’ physical and mental health.

Township buys Kemptville College for sustainability hub

Recorder & Times / Wayne Lowrie / 08 November 2017

North Grenville has reached a deal to buy the former Kemptville College campus from the provincial government. The agreement in principle announced Wednesday would see the municipality assume ownership of most of the 633-acre campus with more than 50 buildings to transform it into an “education and community hub.”

“The is great news,” said North Grenville Mayor Dave Gordon. “For starters it brings back North Grenville College to the residents of North Grenville. It gives us the opportunity to create an economic hub for the North Grenville area.”

Brian Carre, chief executive officer of North Grenville, said the municipality will own the land and the buildings but a not-for-profit group will run the hub.

Carre said the hub will focus on such green initiatives as climate-change adaptation, low carbon studies and agriculture resiliency. […] As an example, Carre cited an agency that works with post-traumatic stress disorder patients through gardening therapy. The gardening program would dovetail well with the hub’s environmental focus.

[ FULL ARTICLE ]

Fermented oat porridge recipe

Mother Earth News / Sandor Ellix Katz / August 2016

Fermentation can add new dimensions to grain porridges. A 12- to 24-hour soak will increase digestibility and creaminess without altering flavor.

Sally Fallon, author of the pro-fermentation cookbook Nourishing Traditions, is emphatic about soaking grains to make them digestible. “The well-meaning advice of many nutritionists, to consume whole grains as our ancestors did and not refined flours and polished rice, is misleading and often harmful in its consequences; for while our ancestors ate whole grains, they did not consume them as presented in our modern cookbooks in the form of quick-rise breads, granolas, and other hastily prepared casseroles and concoctions. Our ancestors, and virtually all preindustrialized peoples, soaked or fermented their grains before making them into porridge, breads, cakes, and casseroles.”

[ FULL ARTICLE ]

Local grocery starting up: By the Seasons

Transition Brockville / 02 November 2017

A new Health Food Store comes to Brockville: By the Seasons. Its focus is on providing FRESH, LOCAL and SUSTAINABLE produce and products.

Just starting up this fall, there is not yet a storefront. However, this announcement was made yesterday:

I am sending out a message to everyone as a way to say hello! And give you an update on the store.

If you can spare some good vibes, today is the day I present the business plan for the store in front of the Starter Company Panel, in the hopes of receiving a $5,000 grant to help get things started, (sooner rather than later).

The plan is to send you all a produce and price list within the month and get your first orders in! In the next few months I hope to have a large produce list to choose from so that you can do all of your shopping in one place, but it may take some time to get the inventory list up there.

If you know of anyone else who would like to be added to this list, please do tell them to message me (sara@bytheseasons.ca). The grant money will be going toward building a great online site where you can easily do your groceries, pay, and choose delivery/pick up time, so in the future, any new interests will be able to find all the info they need there, including my number if they would like to call me.

If the internet does scare anyone, I am happy to e-mail you the list or speak with you over the phone as we get things up and going.

Thanks for being here and being excited, it’s the main reason I’m here!

Report on the State of Public Health in Canada 2017

Chief Public Health Officer / 26 October 2017

Without being aware of it, our neighbourhoods and how they are built influence how healthy we are.

I chose designing healthy living as the topic for my first report as Canada’s Chief Public Health Officer because of the tremendous potential that changing our built environment has for helping Canadians live healthier lives.

Chronic diseases like diabetes, cancer and cardiovascular disease are the leading causes of death in Canada. It is alarming that in 2011, almost 2.7 million or 1 in 10 Canadians 20 years and older were living with diabetes. Rising rates of type II diabetes can be considered a red flag for poor health as they are associated with higher rates of other diseases and conditions and linked to an unhealthy diet, low physical activity and higher rates of overweight and obesity. Rates of type II diabetes and other chronic diseases in Canada could be reduced by seamlessly integrating healthy living into our daily lives which can be achieved, in part, by designing and redesigning our communities.

[ FULL ARTICLE ]

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The Transition Framework

Resilience is the ability of a system or community to withstand impacts from outside. An indicator is a good way of measuring that. Conventionally, the principal way of measuring a reducing carbon footprint is CO2 emissions. However, we firmly believe that cutting carbon while failing to build resilience is an insufficient response when you’re trying to address multiple shocks such as peak oil, climate change and the economic crisis together.

— Transition U.S.
TB Projects

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