Early Fall 2013€¦ · NewsLink Meet Teresa Makarewicz / What Does P.H.Ec. Mean / President’s Message OHEA and OFA Join Forces / Spring Farm Tour / 1000 Aprons / Headlines Member

Meet Teresa Makarewicz / What Does P.H.Ec. Mean / President’s Message

OHEA and OFA Join Forces / Spring Farm Tour / 1000 Aprons / Headlines Member News / Branch News / Gunn’s Hill Cheese / Look For It / Upcoming Events

Historic Ancaster on the Niagara escarpment is home to Teresa Makarewicz, P.H.Ec. Graduating from Ryerson with a BSc HEc (Food & Nutrition) and getting married the same year significantly defined 1981. Thirty-two years later, Teresa and Juris are very proud of their grown sons Tolek and Kazimir and daughter Misha. It’s quite possible that you have a ‘Makarewicz original’ in your ‘Personal Favourites Recipe File’ and don’t realize it! An expert in recipe developing, testing, food styling and media presentations, Teresa wears many aprons. Years ago, Teresa approached the Barn Fruit Markets in Hamilton (specialists in ‘exotic’ fruits and veggies) to promote herself as a Home Economist. She could increase sales by teaching shoppers how to prepare their purchase. She was hired! An opportunity in life has been defined as ‘a gap in the market where there is the potential to do something different and create value’. Teresa offered the ‘added value’ that Barn Fruit Markets was looking for. ‘I went from demonstrating on a produce table to having two in-store offices that housed a microwave, built-in stove top with an over-head mirror, to having several Home Economists and students work with me.’ Daily demonstrations were held in-store and shoppers could make food and nutrition inquires in person or by phone. Involved in many aspects of the company, Teresa set up standards in conjunction with the Hamilton-Wentworth Public Health Department for the first ever in-store bulk food section and salad bar. She authored policy manuals, designed party trays and taught nutrition basics to fellow employees to engage them in promoting healthy eating.

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Economics Association

Early Fall 2013

Meet Teresa Makarewicz, P.H.Ec. Owner - Foodgroups Consulting

Mission Statement: The Ontario Home Economics Association, a self-regulating body of

Professional Home Economists, promotes high professional standards among its members so that they may assist families and individuals to achieve and maintain a desirable quality of life.

Makarewicz sparked the idea of a Barn School of Cooking, first of its kind in Ontario, and so a grocery chain with in-house cooking classes became a reality. ‘I taught hands-on classes for children as young as four, and conducted demonstration classes for teens and adults. Guest instructors included local dietitians, restaurant owners, lecturers on ethnic cuisine, cookbook authors; Julia Aitkin, Elizabeth Baird, Rose Murray, Kay Spicer, Linda Stephens, and fellow PHEcs: Barb Holland, Jennifer MacKenzie (and her hubby Chef Jay Nutt), Donna Marie Pye, and Emily Richards – all to sold-out classes with waiting lists.’ Change hit hard. A&P purchased all six locations of the Barn Fruit Markets. Sadly, 75% of the staff was out of a job, including Teresa and her assistants. Opportunities are built using a combination of ideas and entrepreneurial creativity mixed with market need and good situational timing. In 2002, it was time to re-invent herself; Teresa launched a consulting business called Foodgroups. ‘My first assignment was to set up a display for Dairy Farmers of Canada on Breakfast TV. The request came by way of a dietitian that instructed at the Barn School of Cooking who referred me to DFC. From there, it just all took off.’ Contacts are so important! For 11 years, Foodgroups has kept Teresa on the run as a TV, print media and radio spokesperson for such groups as Foodland Ontario and Dairy Farmers of Canada. Teresa has developed/edited recipes for the above and for Robert Rose Publishing, Bernardin, Ontario Public Health Assoc., Ministry of Education Food & Beverage Policy and Bake It UP resource publication (2010). She’s helped

Jennifer MacKenzie, P.H.Ec. (pictured right), with concepts and recipe testing for the Milk Calendar from 2004 – 2014. She has styled food for TV commercials and videos for Pillsbury (with Joan Ttooulias, P.H.Ec.), Splenda®, Fleishmann’s, Dairy Farmers of Canada and Egg Farmers of Canada.

‘My husband is a most competent assistant. He gets me to job sites on time and helps with food styling, too,’ shares Makarewicz.

Watch for Teresa on CTV or CHCH often preparing Ontario seasonal favourites such as rhubarb, asparagus or strawberries and sharing recipes from her kitchen. www.chch.com/cooking-with-strawberries/

A June 2013 Canadian Living magazine article,

Have Snacks, Will Travel contains great tips from

Teresa and Wendi Hiebert, P.H.Ec. Check out the

article: Travel and Snacks A recent mentor to students from Ryerson and Brescia. Teresa strongly believes in communicating the diversity of our profession to future Home Economists.

‘I love to prepare healthy meals and my home kitchen is my favourite place to be ― just as it was for my Mom. It’s incredible how my career unfolded despite an early fear of answering a question in class or reading aloud.’ OHEA celebrates the creativity and professionalism of Teresa Makarewicz, P.H.Ec. and wishes her continued entrepreneurial and personal success. Mary Carver, P.H.Ec., OHEA Public Relations Coordinator index

The achievement of professional recognition by Ontario home economists was a significant event for me personally as well as for the profession. Home Economics has opened numerous doors for me over the years to opportunities I might otherwise not have had. Connections with fellow home economists have led to many interesting and rewarding projects (as well as good friendships). Starting with my initial job in food research at the University of Illinois, to teaching classes for cooking schools in Ottawa, to writing what now has been ten cookbooks. Even though I am more or less retired, it is still important for me to keep the PHEc designation, both for the contacts it brings with other professionals as well as the credibility it lends to my volunteer work with others in related fields. As a current Board member of the Partnership for Consumer Food Safety Education where I serve as secretary and also as a member of the Food Science National Advisory Committee for the Canada Agricultural Museum, I am proud to have PHEc after my name on the roster of Board members. Ellie Topp, B.Sc., M.Sc (Foods and Nutrition), P.H.Ec., CCP

Tell us... What the PHEc designation means to you. Submit a paragraph to Mary Carver: [email protected] and we will post it in NewsLink and OHEA website.

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Summer 2013 will be remembered by some for the changeable challenging weather, experienced on both sides of the coast, by others for disasters and by others on a happier note with the arrival of a royal baby. Earlier this Spring OHEA held its AGM and Conference at the Chestnut Conference Centre, University of Toronto. For those who attended the conference, the feedback was excellent on the day, the buzz was certainly electric and the speakers were thought provoking, providing some excellent information on their topic; my thanks to all. Also a word of thanks and acknowledgement to Mairlyn Smith, P.H.Ec., who planned yet another

excellent conference, ably assisted by some marvelous and dedicated volunteers. At the AGM the new board was welcomed by those present. The good news now is that all positions are filled and I’m looking forward to working with them all. As there are some new members on the board it has been decided that next year OHEA will have an AGM which is being planned for July to be held at Brescia College in London. A Conference and AGM will be planned for the following year. OHEIB has suggested to THEA and OHEA the possibility of a joint Student Meet and Greet for this upcoming January. The student reps have been contacted and if sufficient interest exists the possibility of having the Brescia students join the meeting via Skype will be explored. An update on the OHEA Vegetarian’s Complete Quinoa Cookbook: as many of you will know the book has been nominated for Taste Canada (The Food Writing Awards) and has made the short list. The actual awards ceremonies will take place in Toronto this November. http://tastecanada.org/2013-short-list/ Congratulations to Mairlyn Smith, P.H.Ec. and all the contributors and volunteers. I would ask you all to consider seriously about volunteering. Next year a few spaces become available on the board and we are always looking for volunteers to work on various projects.

President’s Message by Joan Ttooulias, P.H.Ec.

What the PHEc Designation Means to Me

In 2014, the IFHE will be holding a Council meeting at Brescia College July 18th to 27th. OHEA is planning to dovetail the AGM just before the IFHE Council Meeting starts thereby giving OHEA members a chance to attend one or more days of the IFHE Council Meeting. www.ifhe.org/1062.html A weekend Toronto Culinary Tour is being planned for July. Those interested in volunteering for part of that weekend specifically to welcome IFHE delegates, please contact me at [email protected]. And finally, in these economic times that it makes even more sense to teach Home Economics to the broad community; to create healthy, active families and nurturing communities, OHEA is actively promoting the idea of connecting with various key government representatives and meeting with key groups to promote the new Social Studies high school curriculum (including Food and Nutrition courses) and how best to promote the concept of food literacy. Please become involved; reach out to the board with your questions, concerns and suggestions. index OHEA joined forces with the Ontario Federation of Agriculture (OFA) to write a letter to the Minister of Education congratulating the Ministry on the release of several new and revised Family Studies courses and to request a meeting to discuss mandatory food and nutrition courses in Ontario. Diane O'Shea, P.H.Ec., agreed to represent OHEA at the meeting. Although, OHEA and OFA await a reply from the Minister of Education, OHEA is pleased to share the letter with members…Read

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A warm sunny day had a bus load of foodies on another terrific Ontario Farm Tour. As we assembled at the car pool meeting spot, we noshed on Jennifer MacKenzie, P.H.Ec.’s baking and sipped coffee. On the way to our first stop, George Gilvesy, General Manager of the Ontario Greenhouse Vegetable Growers, provided an overview of the Ontario Greenhouse industry. There are 224 growers in Ontario with 2,272 acres of greenhouses growing tomatoes, cucumbers, and bell peppers from Windsor to Niagara and up towards Ottawa. While 85% of the greenhouses are in the Leamington area, the one we were visiting today is one of the closest to the GTA. Ontario’s greenhouse vegetable farmers annually produce 300 million English cucumbers, 165 million pounds of bell peppers and more than 420 million pounds of tomatoes. Tomatoes represent 38% of all production, peppers 33%, and cucumbers 29%. To give some perspective, Tim Horton’s uses 17 million pounds of cucumbers annually. More than 70% is exported to the US (that rather larger market south of us). This industry represents 12,000 full time jobs and 3,500 seasonal jobs, some offshore labourers.

Spring Farm Tour by Barb Holland, P.H.Ec.

OHEA and OFA Join Forces

The greenhouse industry started in the 1940’s to propagate tomatoes for Heinz and ‘grew’ from there to the large industry it is today. Food safety is of utmost concern as is innovation - many research projects are ongoing. Strawberries, eggplant, melon and long beans are some of the products in the testing stages as well as trials of habanero and scotch bonnet peppers. Our first stop was Beverly Greenhouses in Flamborough, a fourth generation family farm that produces 22 acres of seedless English cucumbers. Owned and operated by Jan and Dale VanderHout, Jan gave us a tour of humidity and temperature controlled greenhouses housing cucumbers in various stages of growth, from quite small to ready to pick (it’s all about size).

About 30 cucumbers grow on each plant. In winter it takes about 30 days to grow a cucumber to picking size, about 17 days in the summer. We saw the packing facility, where the cucumbers are sorted; shrunk wrapped and packed in boxes, ready to reach grocery stores within a day or two. During the busiest season, they can

pack as many as 240 cucumbers per minute, or upwards of 12,000 per day. Cucumbers are packed 12 to a box, either in cardboard or in newer reusable hard plastic boxes. The two biggest costs in operating a greenhouse are labour and energy, taking about 1/3 each of the overall costs. The Halton Region Museum was the lovely location of our amazing lunch, prepared by Allison’s Gourmet Catering and Event Planning and sponsored by CropLife Canada. Apps were Chilled Roasted Golden Beet & Diced Cucumber Soup Shooters topped with a Lemon Crème Fraiche and Baby Seedlings. The salad, Shaved Fennel in Summer Leaves & Flower Petal Salad with Niagara Pear Honey Dressing, was served in a bright green ‘take out’ container. Cute and delicious. The choice of entrée was either Pork Loin Stuffed with Chorizo Sausage and Pine Nuts, with a Spinach, Pepper, Tomato and Herbed Orzo Risotto; or Herbed Roasted Chicken Breast with a Goat Cheese and Potato Gratin; both served with Grilled Asparagus in a Wild Mushroom Sauce. Dessert was Buttermilk Scones topped with fresh Clotted Cream, Homemade Berry Coulis, yum… Before lunch, we listened to an entertaining and enlightening talk by Dr. Schwarcz, Director of McGill’s Office of Science & Society. Among his many comments: there are 60 million known chemicals in the world; the aroma of coffee has over 1000 compounds; natural is not benign; and only the dose makes the poison. After lunch, we headed to Escarpment’s Edge Dairy Goat Farm, owned by Jason Lyons (pictured right), a seventh generation farmer. Jason’s grandfather and father were both dairy cow farmers. Seven years ago, Jason toured a dairy goat farm near

Lindsay. He asked that farmer friend for a job, expecting to take a year to learn about goat farming. One year turned into two and fast forward a few years and he now has 300 milking Saanen and Alpine-cross goats. His goal is to expand until he is milking 550 goats. Pictured left are Michele McAdoo, P.H.Ec., Mairlyn Smith, P.H.Ec. and Cathy Ireland, P.H.Ec. enjoying the farm tour.

This spring, 300 kids were born; female kids are raised to join the milk herd whereas he sells the male kids at 1 week old at $5 to 10 each to be raised for the goat meat market. This is an expanding market due to ethnicities desiring goat meat. On a worldwide basis, more people drink goat milk than cow’s milk and goat meat is the most commonly eaten meat world-wide. Goats are very social animals with “ten times the personality of cows” – they love to play and climb. Jason milks twice a day, at 5 am and 4 pm, each taking about 2.5 hours to milk the herd. The yield of 7,500 L per week is sold to Hewitt’s Dairy in Hagersville. It was hard to take leave of the very cute kids and goats, but the lure of a sampling a variety of goat cheeses lead us away from the pens. Many thanks to Jennifer MacKenzie, P.H.Ec., and Kelly Daynard for organizing another fabulous day. Kelly Daynard, Communications Manager of the Farm & Food Care Ontario once again kept us on track. And thanks to CropLife Canada, Foodland Ontario and Farm & Food Care

Ontario for sponsoring the day.

Emmie (Ducie) Oddie, C.M., S.O.M., was regarded as a prairie icon because of her years of service to the rural community. Life-time member of the Association of Saskatchewan Home Economics and the Canadian Home Economics Association. For nearly five decades she used her Home Economics training to answer questions from readers of her column in the Western Producer…Read

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One of the most exciting, unusual and spectacular art pieces to be exhibited in Antigonish, NS is up and running. "One Thousand Aprons Waving Goodbye", by Artist and St. Frances Xavier Art Department Faulty Margaret Nicholson, is a 2,000 foot long clothesline upon which have been hung 1,000 aprons. The installation is located in the middle of the back trail of the beautiful grounds of Bethany. The preferred entrance is approximately two km north on College St. turn right at the Kell's Quarry Rd. Watch for the 1000 Aprons sign. There is parking. Keep to the sides, do not block road. If you wish to visit the trail by car, please drive slowly as the trail is used by hikers and bicyclists. The trail ends at Bethany and exits on Bay St., just above the hospital.

1000 Aprons

Emmie Oddie (1916-2013)

Concept Drawing: 1000 Aprons

Artist’s Statement: 1000 APRONS WAVING GOODBYE - AN INSTALLATION BY MARGARET NICHOLSON Bethany, home to the Sisters of St. Martha, patron saint of homemakers, is an apt setting for 1000 aprons. The pastoral and wooded landscape so suited for quiet contemplation is now celebrating women’s labour. These aprons were worn by women for generations, but are a style of garment that seems to be passing into obscurity as the women who used them are dying. For women who made and wore them they were not only utilitarian objects, they reflected their skills as seamstresses, pride as homemakers and their dedication to the family. This is in direct contrast to the contentious nature of housework in contemporary families. These aprons greatly varied from flour sacks to organzas. They are plain, embroidered, smocked, appliqued, and painted. Some are worn and stained while others have been carefully preserved for special occasions. The Aprons were pinned at the bottom so the strings hang down. Blowing in the wind the strings give maximum animation to the idea of “Waving Goodbye,” a release from domestic duty. I think the movement brings the aprons alive with a spirit like presence and the entire line undulating over the landscape charges the whole site with this spirit. This project is a kind of homage, as well as an obstinate refusal to let this vestige of the domestic past go by without commemoration and celebration. index

No honey, more problems: A ‘catastrophic’ year for bee colonies (The Globe and Mail,

July 31, 2013) Freezing temperatures, killer parasites, toxic chemicals: The plight of honey bees is getting worse in many parts of the world and no one seems to know precisely why. This past winter was one of the worst on record for bees. In the U.S., beekeepers lost 31 per cent of their colonies, compared to a loss of 21 per cent the previous winter. In Canada, the Canadian Honey Council reports an annual loss of 35 per cent of honey bee colonies in the last three years. In Britain, the Bee Farmers’ Association says its members lost roughly half their colonies over the winter… Read

Headlines – Stories of Interest

Badvertising: Fruitwashed Bacardi Real Jüs - How is this Legal? by Dr. Yoni Freedhoff, MD, July 31, 2013 Saw these at the checkout aisle of my local liquor store. They're Bacardi's Real Jüs rum coolers made with, "25% Real Juice"

Simply horrifying, and it honestly surprises me that a front-of-package inferred health claim is something that can legally be placed on alcohol in Canada...Read

How a return to cooking for ourselves could solve the obesity crisis by William Leith (National Post, July 30, 2013) Jean-Michel Cohen believes he has the cure for obesity. As I chatted to the French diet doctor recently in his large, modernist apartment on the outskirts of Paris, Cohen told me the answer was far simpler than anyone seemed to think. If we want to lose weight, Cohen said, we should cook more meals. Cook more meals? And lose weight? Absolutely…Read

The Time Is Now to Inquire About Missing and Murdered Women (Huffington Post, July

30, 2013) Imagine your worst nightmare has come true. Your 18-year-old daughter suddenly goes missing. Without a trace. Overcome with fear and paralyzing worry you can think of only one thing: getting her back home safe with you. Days turn into weeks turn into months turn into years. It's a pain deeper than any you've known…Read

Food Day Canada by Lois Abraham (Canadian Press, July 29, 2013) A day in which chefs and home cooks across the country can applaud Canada’s incredible bounty. It’s been a decade since food crusader Anita Stewart encouraged Canadians to support farmers in the wake of the mad cow crisis threatening their livelihood by launching the World’s Longest Barbecue…Read See also http://fooddaycanada.ca/

Almost 4 million Canadians struggle to afford food by Suniya Kukaswadia (University of

Toronto, July 25, 2013) A new report by researchers at the University of Toronto shows that almost four million Canadians are struggling to put the food they need on the table because of food insecurity…Read

Calories and Portion Sizes in Recipes Throughout 100 Years: An overlooked factor in the development of overweight and obesity? (Scandinavian Journal of Public

Health, July 24, 2013) Background: Large portion sizes have been associated with large energy intake, which can contribute to the development of overweight and obesity. Portion sizes of non-home cooked food have increased in the past 20 years, however, less is known about portion sizes of home-cooked food. Aim: The aim of the study was to assess if the portion sizes measured in calories in Danish cookbook recipes have changed throughout the past 100 years. Conclusions: Portion sizes measured in calories in classical Danish recipes have increased significantly in the past 100 years and can be an important factor in increased energy intake and the risk of developing overweight and obesity…Read

Hot Outside - and they’re in the Kitchen - Summer camp grooms future culinary gurus by Nick Martin (Winnipeg Free Press, July 18, 2013) Kids Cook summer camp run by Red River College's school of hospitality and culinary arts. Kids eight to 12 are having a hoot in the heart of downtown Winnipeg…Read

Aboriginal kids, adults were subject of nutritional experiments by Bob Weber (Canadian Press, July 16, 2013) Recently published historical research says hungry aboriginal children and adults were once used as unwitting subjects in nutritional experiments by Canadian government bureaucrats…Read

Elizabeth Baird, C.M. Appointed the Order of Canada by Julian Armstrong (Montreal Gazette, July 16, 2013) Congratulations to Elizabeth Baird, C.M. of Toronto, who has been appointed to the Order of Canada for her contributions to the promotion of Canada’s diverse food heritage, as an author and former food editor of Canadian Living magazine from 1974 – 2011…Read

Ontarians Still Not Eating Their Veggies: U of G Study (News Release, June 24, 2013) Submitted by Rosemary Vanderhoeven, P.H.Ec. The study looked at consumer perceptions, purchasing and consumption of vegetables through a series of interviews and a survey. Funded by the Ontario Ministry of Agriculture and Food (OMAF) and the University of Guelph, the three-year project, which includes a field research component currently underway, is intended to help growers and OMAF find ways to boost vegetable consumption…Read

Frozen broccoli lacks ability to form healthy compound: Study by Nathan Gray

(Nutraingredients.com, June 14, 2013) Commercially available frozen broccoli almost entirely lacks the ability to form the beneficial compound sulforaphane from the phytonutrient glucoraphanin, according to new research…Read

The next big thing in food will drive you wild! By Desiree Nielsen (Canadian Grocer, May 30,

2013) A look at the wild food trend and how it will pop up in the supermarket aisles…Read

Health may not be dependent on wealth in old age, suggests study by Caroline Scott-

Thomas (Nutraingredients.com, May 27, 2013) Diet quality among the elderly in Europe is often poor, but in general a lack of resources is not to blame, according to a new study. So is age a barrier to learning new dietary tricks?...Read

Expert calls for 'food environment' to support consumer education, as study shows labeling alone is ineffective to reduce sodium intakes by Stephen Daniells (Food

Navigator-USA.com, May 22, 2013) Submitted by Carol T. Culhane, P.H.Ec.) Educating consumers to read food labels to reduce their sodium intake does not work, says a new study…Read index

The 2013-2014 Membership Directory is now available under the Members Only page of our website, www.ohea.on.ca. If there are any errors or omissions, please contact Nancy Greiter at [email protected]. The Freelance Directory has also been updated. Several members are spreading the word about home economics and healthy living through interviews for magazines, newspapers and tv media. Check out your colleagues’ tips and recipes on our website page, Members in the News.

Sally Henry Memorial Award The Association of Ontario Home Economists in Business presented Mairlyn Smith, P.H.Ec., with the Sally Henry Memorial Award at their Annual General Meeting and Awards evening on Wednesday, May 29th. Colleague and friend Pat Moynihan-Morris, P.H.Ec., presented the Award to a very surprised and so rarely speechless Mairlyn. As Pat said, “a multi-talented home economist, teacher and actor, Mairlyn Smith loves to add a dash of humour and comedy to her work. She is our biggest cheerleader and has put professional home economists on the media (and every other) map as she continually promotes our organization and home economists.” The Sally Henry Memorial Award recipient is a person who reflects Sally's enthusiasm for life and diverse interests beyond their Home Economics commitments. The award consists of an inscribed certificate and a personalized plaque beneath the silver rose bowl that was awarded to Sally and generously donated to OHEIB by her heirs.

Welcome New OHEA Members OHEA would like to welcome Tricia Delchiaro, P.H.Ec., Corinne Kamphuis, P.H.Ec., and Natalie Novy, P.H.Ec. as Registered members. All three graduation from Brescia University. Tricia and Natalie have their B.Sc. in Foods and Nutrition and Corinne a B.Sc. in Nutrition and Dietetics. We also welcome Stephanie Karelsen and Michelle J. Kwan as Student members. Stephanie is attending Brescia University and Michelle is at Ryerson University. After an absence, we welcome returning PHEcs Jennifer Goodwin, Carol Guylas, and Patricia Moynihan- Morris. index

Member News

There were no submissions from the branches for this edition. Stay tuned for the late fall edition.

Gunn’s Hill Artisan Cheese by Nancy Greiter Since there were no branch submissions this time around, I decided to share a gem from OHEA’s office location of Woodstock. With all the focus on local produce, my husband, myself and some friends decided to visit Gunn’s Hill Artisan Cheese, a small artisan cheese plant located in Oxford County, five minutes from Woodstock, the Dairy Capital of Canada. They have been making cheese for two years.

Owner, operator and cheese maker Shep Ysselstein, was raised on a dairy farm. Friesvale Farms was started by his grandfather who immigrated to the area in the 1950’s from Holland. His father and brother now run the farm and the milk produced is used in Shep’s cheese. Shep fell in love with the art of making cheese in the Swiss Alps where he mastered his techniques. Gunn’s Hill Artisan Cheese produces three unique, hand crafted Swiss-style cheeses; Oxford’s Harvest (Gunn’s Hill Soft), Five Brothers (Gunn’s Hill Semi-Hard), and Handeck (Gunn’s Hill Hard). Among some other varieties, they also produce Gunn’s Hill Cheddar, Cheese Curds (fresh and warm every Friday afternoon) and cheese made from sheep milk produced on a local farm. Five Brother’s Cheese was recently awarded the prize for best firm cheese in Canada at the Canadian Cheese Grand Prix competition hosted in Montreal. It is a unique and flavourful mix of Gouda and Appenzeller recipes.

We booked a tour to learn more about the cheese making process. When we arrived Shep was finishing up the batch for the day so we enjoyed some delicious grill cheese sandwiches with the award winning cheese. You can also book some time to be a Cheese Maker for a Day. They start out with 1,500 litres of pure whole milk in the vat for pasteurization. Ten pounds of milk will make one pound of cheese. It is heated to 63°C for ½ hour to kill

unwanted bacteria. Starter culture is added which eats lactose and creates lactic acid. Different strains of culture create different cheeses. One hour later rennet is added to thicken the milk. When it is the right

Branch News

thickness, it is then cut into curds. The size of the curds depends on the desired hardness. The curd is then cooked. Some whey is drained and hot water added. The hotter the water – the drier the cheese. The whey is then drained and later picked up by a local farmer and used on his farm. The drained curds are cut and placed in containers. These containers are placed under a press for 20 minutes to overnight depending on the desired hardness. The cheese is then placed in a brine solution of 20% salt for two days. This process helps to prevent bacteria growth and improve flavour and texture. The cheese is removed to a room that is kept at 12°C and 90% humidity. Every day the cheese is turned and washed with a salt water solution. Gunn’s Hill does not add a coating or dyes, but the cheese is allowed to turn orange slow and naturally. The wheels are aged from two months to two years. We were given samples of the many different cheeses (of course we bought some to take home to enjoy later). It was a very interesting (and delicious) day. We will definitely return.

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Communication News… OHEA is on Twitter and Facebook! Follow and Like us to stay connected! www.facebook.com/OntarioHomeEconomicsAssociation https://twitter.com/OntarioHEA Have you visited the OHEA blog lately? Are you interested in sharing your expertise or trying out your finger at blogging? We are looking for posts (approximately 250-500 words) on topics of interest, home economics related news, favourite recipes, book reviews, event information and reviews, etc. If you are interested in writing for the OHEA blog please contact Allison Jorgens at [email protected].

Media Release Update Thank you to Michelle J. Kwan BFA, BASc Canadidate, Joyce Parslow, P.H.Ec. and Teresa Makarewicz, P.H.Ec., for the following media releases that, along with all other OHEA media releases, are available under the Ask a P.H.Ec. tab at: www.ohea.on.ca/ask-a-phec.html. August 7, 2013 – Waste Less – Enjoy More Fresh Produce, Teresa Makarewicz, P.H.Ec., shares tips and a recipe for making sure we make the most out of fresh produce. This latest release is already getting favourable responses. June 10, 2013 – Make No Mis-Steaks this Grilling Season, Joyce Parslow, P.H.Ec., a beef culinary expert, shares tips and a recipe for grilling steaks this barbeque season. This release was picked up in full by The Ottawa Council of Women and The Ontario Council of Women as well as Relish Cooking Studio. April 29, 2013 – Physical Activity in a Tech Savvy Workplace. Michelle J. Kwan BFA, BASc Candidate, shares tips to help you get more physical activity in the workplace. Michelle is a Ryerson University student, and OHEA member, who won 1st place in the OHEA Student Media Release Competition in March 2013. This release was picked up by the Manitoba Association of Home Economists and posted on their Home and Family blog. Michelle also had the opportunity to appear on the Rogers TV show Daytime to share her tips.

Food Labelling Modernization Initiative The Canadian Food Inspection Agency (CFIA) recently launched a food labelling modernization initiative with the objective of developing a more modern food labelling system for Canada. They are looking for input from from all stakeholders to gather a balance of views on our food labelling systems with the following goals in mind:

improve access to information about food labelling to increase awareness, to help consumers to make informed decisions about the food they buy for themselves and their families,

protect Canadians, while enhancing opportunities for industry to be competitive, and respond more effectively to consumer, industry and government needs in the area of food labelling that

is specific to the CFIA mandate. If you are interested in commenting you can access the Online Consultation Questionnaire here. Deadline for submission is August 30, 2013.

The Economic Well-Being of Women in Canada by Nathan Battams (Vanier Institute of

Family, July 23, 2013) Our fourth infographic in the series looks at the economic well-being of women in Canada. Wages, employment, income, and children are a few of the statistics looked at in the latest infographic…Read

Look for

Spending Calculator Industry Canada has a spending calculator on its website to help track food and other household expenses: My Expenses Calculator

Other websites to check out: Manitoba HEA New Brunswick HEA

One Sneaky Mommy

Check out Allison Jorgens, P.H.Ec.’s new website One Sneaky Mommy.

This is her journey to sneaking the foods her kids won't eat into the ones they will.

Food Bulletin Ontario Ministry of Agriculture, Food and Rural Affairs, August 2013 edition This month's news includes information on the phasing-out of the Advantage Series of Food Safety Programs™ certification, CFIA's improved food inspection model, and changes to the Greenbelt Fund to help increase market access for Ontario farmers and processors to local public institutions, retail outlets and foodservice markets…Read

See “Alternative Grill” recipes by Jennifer MacKenzie, P.H.Ec., in the Summer 2013 issue of LCBO Food & Drink magazine. Keep your eye out for a special 20th Anniversary issue in stores early September.

The New Trailside Cookbook by Kevin Callan and Margaret Howard, P.H.Ec.

An essential cookbook packed with easy, lightweight, high energy, gourmet recipes and comprehensive outdoor cooking information for hikers, day-trippers, canoeists and wilderness campers. (Paperback, $14.40, ISBN-10: 1770851895)

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Ancestry and Artistry: Maya Textiles from Guatemala Until October 13, 2013

Textiles Museum of Canada, Toronto www.textilemuseum.ca/

Ancestry and Artistry: Maya Textiles from Guatemala explores the richness of Maya weaving traditions that are deeply rooted in the past, remaining an essential form of expression in the present. Featuring historic and contemporary textiles from the Textile Museum of Canada’s permanent collection, the exhibition explores the interplay between tradition and innovation, and integrates the work of contemporary artists Andrea Aragón and Verónica Riedel, as well as photo-journalist Jean-Marie Simon. Curated by Roxane Shaughnessy and organized by the Textile Museum of Canada with the support of the Museums Assistance Program of the Department of Canadian Heritage and Joan VanDuzer.

The 28th Annual Vegetarian Food Fair September 6 - 8, 2013 Harbourfront Centre, 235 Queen's Quay West, Toronto Free admission The largest event of its kind in North America with over 130 exhibitors, cooking demos and nutrition seminars. http://festival.veg.ca/

Stratford Garlic Festival September 7 - 8, 2013 Old Stratford Fairgrounds, Stratford. Presentations by chefs, gardening experts, and garlic growers and braiders. www.stratfordgarlicfestival.com

The International Plowing Match September 17 – 21, 2013 Perth County The five-day event will draw 20,000 people a day to a celebration of traditional rural skills and talents, including quilting, cooking, and of course plowing and farming! www.ipm2013.ca

Upcoming Events

Savour Stratford Perth County Culinary Festival September 20 – 22, 2013 Market Square and Heritage Garden District, Stratford Celebrates the creative partnerships between producers and local chefs. Celebrity chefs and renowned cookbook authors will present culinary ideas at delicious tastings and learning events. Free music concerts, artisanal markets and street theatre all converge in Stratford’s

heritage garden district for a flavourful weekend. For more information visit www.savourstratford.com

Canada’s Baking and Sweet Show September 27– 29, 2013 Toronto Congress Centre www.canadasbakingandsweetsshow.com

NewsLink and Website Submissions NewsLink is written by members for members, and we want to hear from you! Help us keep NewsLink interesting and relevant by sharing your ideas and stories. We're calling on all members; active, retired and student for NewsLink submissions for our upcoming Late Fall 2013 issue. Submissions can be as short as 200 words, so let us hear your voice! If you have any events or items for the website, please submit them as well. Please email to Nancy at [email protected]

by October 1, 2013.

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