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Affirmations are positive statements that can help you challenge and overcome negative thoughts and beliefs. They promote self-reflection and can lead to significant benefits across various aspects of life.

Ok so we get that right. So why don’t we do them?

In a world that often pressures us to conform and shrink ourselves down, embracing our true selves can feel like a monumental task. Many of us have been conditioned to downplay our strengths, hide our achievements, and minimize our worth.

So why do we do this, and how can we shift our mindset toward a more empowering narrative?

Here are some of the ways in which we shrink ourselves down:

1. Diminishing our presence

2. Downplaying our worth

3. Minimizing our impact

4. Concealing our strengths

5. Reducing our visibility

6. Suppressing our voice

7. Undermining our potential

8. Hiding our true selves

9. Limiting our expression

10. Negating our abilities

Why Do We Do It?

1. Societal Conditioning: From a young age, many are taught to be humble, with phrases like "don’t brag" echoing throughout our upbringing. This conditioning can lead to a reluctance to acknowledge our strengths and achievements.

2. Fear of Judgment: We often worry about how others perceive us. The fear of seeming arrogant or boastful can stifle our ability to express positive truths about ourselves.

3. Self-Doubt: Negative past experiences or internalized societal messages can lead to self-doubt. When we don’t believe in our worth, it’s easy to shrink back from celebrating our strengths.

How Can We Stop It??

1. Practice Mindful Awareness: Start by recognizing when you downplay your achievements or strengths. Bring awareness to your thoughts and feelings in those moments.

2. Challenge Negative Thoughts: Ask yourself whether these thoughts are based on reality or simply old habits. Replace them with positive affirmations that reflect your truth.

3. Embrace Positive Affirmations: Start by writing down affirmations that resonate with you, such as health based ones like, "My body is strong and vital" or "Every cell in my body is working perfectly." Then make these affirmations a daily ritual to reinforce positive self-perception.

4. Surround Yourself with Positivity: Engage with people who uplift and support you. Limit exposure to negative influences that reinforce self-doubt or a diminished sense of self.

5. Celebrate Small Wins: Take time to acknowledge and celebrate your achievements, no matter how small. This practice can help reinforce your belief in your strengths.

6. Gratitude Journaling: Regularly write down things you are grateful for about yourself and your life. This can shift your focus from negative self-perception to a positive outlook.

7. Visualizations: Spend a few minutes each day visualizing yourself as the strong, vibrant person you aspire to be. This mental imagery can boost your confidence and reinforce your affirmations.

8. Self-Compassion: Treat yourself with kindness and understanding. Recognize that everyone struggles with self-acceptance and that it's a journey worth undertaking.

Affirmations have the power to transform your life. They improve self esteem, reduce stress, enhance motivation, (to help you achieve your goals) and they enhance your emotional resiliency making it way easier to cope with set backs and challenges. Affirmations can even improve your relationships because a positive self-image often leads to healthier interactions with others. They foster a more fulfilling and enriched experience by helping you recognize the positive aspects of your current situation.

Conclusion

In essence, affirmations are powerful tools for personal growth and transformation. By regularly incorporating positive statements into your life, you can foster a more empowered mindset, enhance your emotional well-being, and actively shape the future you desire.

Current Bio-Engineered Foods: Produce, Meat, Dairy, and Eggs

Bio-engineered foods, commonly known as genetically modified organisms (GMOs), have been at the forefront of agricultural advancements in recent years. Below is an overview of the current bio-engineered products in the categories of produce, meat, dairy, and eggs, along with details on the percentage of the market that these products account for.

1. Bio-Engineered Produce

Several fruits and vegetables are available in bio-engineered forms. The following are prominent examples:

- Corn: Primarily used for animal feed, ethanol production, and processed foods. Approximately 90% of corn grown in the U.S. is genetically modified.

- Soybeans: Around 94% of soybeans cultivated in North America are bio-engineered, and are mainly used for oil and animal feed.

- Potatoes: Certain varieties, such as the Innate® potato, have been modified for less bruising and lower acrylamide levels. Currently only about 5% of Canadian potatoes are genetically altered.

- Canola: About 90% of canola in North America is genetically modified, utilized for cooking oil. Canada is one of the largest producers of GM canola, primarily designed for herbicide tolerance.

Canadians consume a significant amount of canola oil each year, with the average annual per capita consumption estimated at around 12 liters. This makes canola oil one of the most popular cooking oils in Canada, primarily due to its light flavor, high smoke point, and “favorable health profile”, aka marketed as being low in saturated fats and high in heart-healthy monounsaturated fats. In total, the overall consumption of canola oil in Canada is approximately 400,000 metric tons annually, reflecting its widespread use in households, restaurants, and food processing industries across the country.

- Sugarbeets: 90% of sugar produced from sugarbeets in North America is from bio-engineered varieties.

In Canada, sugar beet juice has gained popularity as an eco-friendly alternative for de-icing roads during winter, with approximately 10 million liters (about 2.6 million gallons) used annually in various municipalities. However, it’s important to note that sugar beets are often treated with neonicotinoid pesticides, which are systemic and can accumulate in the environment. Research has shown that these pesticides can be found in water supplies, raising concerns about their impact on bee populations. Since bees require water for drinking and cooling their hives, their exposure to neonicotinoids through contaminated water can contribute to declining bee health and mortality. This highlights the need for careful management of agricultural practices to protect both pollinators and the environment while utilizing alternatives like sugar beet juice in road maintenance.

Other bio-engineered produce includes:

Papaya

   - Rainbow and SunUp varieties (engineered to resist the ringspot virus)

Tomatoes

   - Certain genetically modified varieties (like the Flavr Savr tomato, which was created for extended shelf life; though it is not widely cultivated today).

While conventionally grown tomatoes are not genetically modified, the practices used to grow, harvest, and transport them can significantly impact their flavour and overall quality.

Eggplant

   - Bt brinjal (BARI Bt Begun varieties) resistant to pests, developed in Bangladesh and India

Squash, (zucchini)

    - Gmo varieties are not approved to grow in North America however it is estimated that around 30% of the zucchini produced in Mexico may be genetically modified. The primary traits for these GMO zucchinis typically include improved pest resistance and higher yields.

Pineapple

    - Pink flesh pineapple (engineered for enhanced colour and flavour)

Apples

    - Arctic® apples (modified to resist browning when cut)

Note about apples: Companies often hold patents on specific varieties of fruits, such as Honeycrisp apples, which allows them to protect their intellectual property and control how these varieties are propagated and sold. The Honeycrisp apple, developed by the University of Minnesota, is a patented variety that was granted protection to ensure that breeders and growers pay royalty fees to the patent holder for its cultivation. This control means that only licensed nurseries can propagate and sell Honeycrisp apple trees, limiting availability and maintaining quality standards. While this can incentivize innovation and investment in developing new varieties, it also raises concerns about biodiversity and the potential monopolization of certain fruit varieties in the market. As a result, consumers may find that patented varieties are more expensive and less accessible compared to open-pollinated or heirloom varieties.

Bananas

    - Varieties under development for disease resistance

Chickpeas

    - Some are in development for traits like herbicide resistance and improved nutrition. 

Note about chickpeas: Chickpeas, like many conventional crops, can often contain residues of herbicides and pesticides due to agricultural practices used during their cultivation. When farmers grow chickpeas, they may apply synthetic chemicals to control pests, weeds, and diseases that can threaten the crop. While regulatory agencies set limits on acceptable levels of these residues to ensure food safety, concerns remain about the long-term health effects of consuming crops treated with chemical pesticides and herbicides. Additionally, the prevalence of glyphosate, a widely used herbicide, has raised questions about its potential impact on health and the environment. As consumers become more aware of these issues, many are seeking organically grown chickpeas that are cultivated without the use of synthetic pesticides and herbicides, opting for options that prioritize health and sustainability.

Alfalfa

    - Engineered for herbicide tolerance and improved yield

In North America, about 94% of the alfalfa grown is genetically modified (GMO), primarily developed for herbicide tolerance. This high percentage reflects the widespread adoption of GM alfalfa by farmers, who appreciate its benefits in terms of weed management and yield potential. As a crucial forage crop, GMO alfalfa plays a significant role in the livestock industry, particularly for dairy and beef production, providing a “nutritious” feed source for animals.

Rice

   - Golden Rice (fortified with vitamin A) is still under development and not generally available on the market.

Beets

    - Table beets modified for pest resistance and improved shelf life. Not approved in North America yet.

2. Bio-Engineered Meat

Bioengineered Salmon in Canada

AquAdvantage Salmon is the only genetically modified fish approved for human consumption in North America, including Canada. Here are some key points regarding GM salmon:

- AquAdvantage Salmon: This genetically modified Atlantic salmon has been engineered to grow faster than its non-GM counterparts. It achieves market size in about 18 months, compared to around three years for traditional salmon.

- Approval Status: AquAdvantage Salmon was granted approval in Canada and the U.S. in 2016 (Canada’s approval was granted by the CFIA), and it has been available in the market since then.

- Public Perception: The introduction of GM salmon has raised concerns among consumers regarding the implications for wild salmon populations, potential ecological impacts, and health considerations.

Note: While meat itself is not genetically modified, the feed given to livestock often contains genetically modified organisms (GMOs), particularly corn and soybeans that are commonly used in animal feed. Approximately 70-90% of the animal feed in North America consists of GMO crops, leading to concerns about the potential impact of consuming meat from animals raised on such feed. This reliance on GMO feed raises questions about the long-term health effects on both the animals and, consequently, the humans who consume their meat. Furthermore, there are concerns regarding the environmental impact of GMO agriculture, including reduced biodiversity and the development of herbicide-resistant weeds, which can affect sustainable farming practices. As consumer awareness grows about the origins and quality of food, many advocates are calling for clearer labeling and more transparency regarding the feed used in livestock production.

3. Bio-Engineered Dairy

Currently, the dairy industry does not have prominent bio-engineered products like milk or cheese. Efforts in genetic engineering in dairy involve genetic modifications to improve milk production or disease resistance in cows, but these are not yet widespread in the market.

Similar to meat, while milk itself is not genetically modified, dairy cows are often fed a diet that includes a significant amount of genetically modified organisms (GMOs), primarily corn and soybeans. Approximately 70-90% of the feed given to dairy cows consists of these GMO crops. This raises concerns about the potential transfer of pesticide residues and other chemicals used in GMO agriculture into the milk produced by these cows.

Additionally, there are public health concerns surrounding the use of growth hormones and antibiotics in dairy farming, which can be more prevalent in conventional milk production systems. In the USA, the use of recombinant bovine somatotropin (rBST), a hormone used to increase milk production in dairy cows has led to debates about its safety and impact on both animal welfare and human health.

While Canadian regulations ensure that milk is produced "safely" and to high standards, (no growth hormones allowed) concerns about antibiotic use, animal welfare, pesticide residues, and the environmental impact of dairy farming remain relevant in discussions about the dairy industry. As consumer awareness and preferences evolve, many are seeking greater transparency and more ethically produced dairy products.

Consumer demand for organic, artisan dairy milk is increasing, as many people are seeking dairy products that come from cows fed organic feed and raised without synthetic hormones or antibiotics. Transparency in labeling and farming practices is becoming increasingly important as consumers look for assurance about the quality and safety of the milk they purchase.

4. Bio-Engineered Eggs

Research is ongoing in developing genetically modified hen breeds that can produce eggs with enhanced nutritional profiles or disease resistance. However, as of now, there is no significant consumption of genetically engineered eggs in the market.

So chickens, like other farm animals, are not genetically modified in the same way that many crops are. However, they can be selectively bred through traditional methods, which may sometimes involve crossbreeding to enhance certain traits. Here’s a breakdown of the differences, potential issues, and concerns regarding chickens and breeding practices:

1. Traditional Breeding vs. Genetic Modification

- Traditional Breeding: This involves selecting parent chickens based on desired traits such as size, egg production, growth rate, and disease resistance. This can include crossbreeding different breeds or strains to enhance specific characteristics. This method has been used for centuries to improve livestock.

- Genetic Modification (GM): This process involves directly altering the DNA of an organism in a laboratory setting to introduce specific traits or characteristics. GM has not yet been widely applied to livestock like chickens in the way it has been for crops.

2. Issues and Concerns with Breeding Practices

- Selective Breeding Risks: While selective breeding can yield high-producing chickens, there can be downsides, including:

  - Health Problems: Some modern breeds have been selected for rapid growth or high egg production, leading to health issues like skeletal problems, metabolic disorders, or reproductive difficulties.

  - Genetic Diversity: Intensive selective breeding can reduce genetic diversity within poultry populations, making them more susceptible to diseases or environmental changes.

  - Animal Welfare: Certain breeding practices may lead to conditions that compromise animal well-being, including overcrowding, stress, or physical deformities in extreme cases.

3. Crossbreeding and Hybridization

- Hybrid Chickens: Many commercially raised chickens are hybrids created through crossbreeding. These hybrids are typically designed for specific uses, such as meat production (broilers) or egg-laying (layers). Hybrid chickens can offer certain advantages, such as faster growth rates and enhanced egg production. However, they also may inherit traits that lead to welfare concerns, as mentioned above.

4. Consumer Perception

- Consumer Concerns: The growing awareness and concern about animal welfare, the use of antibiotics, and the environmental impact of poultry farming have led consumers to seek out more humane and sustainable poultry options, such as pasture-raised or organic chickens.

Conclusion: As public demand for sustainable farming practices continues to grow, an increasing number of farmers will continue to adopt methods that enhance animal welfare and prioritize ecological stewardship in produce production. This shift towards more humane living conditions for livestock and environmentally responsible agricultural practices reflects a commitment to addressing consumer concerns about food quality and ethical sourcing. Increased awareness and transparency within the food supply chain empower consumers to make informed choices -- ultimately fostering a healthier and more sustainable agricultural ecosystem for future generations.

Current Bio-Engineered Foods: Produce, Meat, Dairy, and Eggs

Bio-engineered foods, commonly known as genetically modified organisms (GMOs), have been at the forefront of agricultural advancements in recent years. Below is an overview of the current bio-engineered products in the categories of produce, meat, dairy, and eggs, along with details on the percentage of the market that these products account for.

1. Bio-Engineered Produce

Several fruits and vegetables are available in bio-engineered forms. The following are prominent examples:

- Corn: Primarily used for animal feed, ethanol production, and processed foods. Approximately 90% of corn grown in the U.S. is genetically modified.

- Soybeans: Around 94% of soybeans cultivated in North America are bio-engineered, and are mainly used for oil and animal feed.

- Potatoes: Certain varieties, such as the Innate® potato, have been modified for less bruising and lower acrylamide levels. Currently only about 5% of Canadian potatoes are genetically altered.

- Canola: About 90% of canola in North America is genetically modified, utilized for cooking oil. Canada is one of the largest producers of GM canola, primarily designed for herbicide tolerance.

Canadians consume a significant amount of canola oil each year, with the average annual per capita consumption estimated at around 12 liters. This makes canola oil one of the most popular cooking oils in Canada, primarily due to its light flavor, high smoke point, and “favorable health profile”, aka marketed as being low in saturated fats and high in heart-healthy monounsaturated fats. In total, the overall consumption of canola oil in Canada is approximately 400,000 metric tons annually, reflecting its widespread use in households, restaurants, and food processing industries across the country.

- Sugarbeets: 90% of sugar produced from sugarbeets in North America is from bio-engineered varieties.

In Canada, sugar beet juice has gained popularity as an eco-friendly alternative for de-icing roads during winter, with approximately 10 million liters (about 2.6 million gallons) used annually in various municipalities. However, it’s important to note that sugar beets are often treated with neonicotinoid pesticides, which are systemic and can accumulate in the environment. Research has shown that these pesticides can be found in water supplies, raising concerns about their impact on bee populations. Since bees require water for drinking and cooling their hives, their exposure to neonicotinoids through contaminated water can contribute to declining bee health and mortality. This highlights the need for careful management of agricultural practices to protect both pollinators and the environment while utilizing alternatives like sugar beet juice in road maintenance.

Other bio-engineered produce includes:

Papaya

   - Rainbow and SunUp varieties (engineered to resist the ringspot virus)

Tomatoes

   - Certain genetically modified varieties (like the Flavr Savr tomato, which was created for extended shelf life; though it is not widely cultivated today).

While conventionally grown tomatoes are not genetically modified, the practices used to grow, harvest, and transport them can significantly impact their flavour and overall quality.

Eggplant

   - Bt brinjal (BARI Bt Begun varieties) resistant to pests, developed in Bangladesh and India

Squash, (zucchini)

    - Gmo varieties are not approved to grow in North America however it is estimated that around 30% of the zucchini produced in Mexico may be genetically modified. The primary traits for these GMO zucchinis typically include improved pest resistance and higher yields.

Pineapple

    - Pink flesh pineapple (engineered for enhanced colour and flavour)

Apples

    - Arctic® apples (modified to resist browning when cut)

Note about apples: Companies often hold patents on specific varieties of fruits, such as Honeycrisp apples, which allows them to protect their intellectual property and control how these varieties are propagated and sold. The Honeycrisp apple, developed by the University of Minnesota, is a patented variety that was granted protection to ensure that breeders and growers pay royalty fees to the patent holder for its cultivation. This control means that only licensed nurseries can propagate and sell Honeycrisp apple trees, limiting availability and maintaining quality standards. While this can incentivize innovation and investment in developing new varieties, it also raises concerns about biodiversity and the potential monopolization of certain fruit varieties in the market. As a result, consumers may find that patented varieties are more expensive and less accessible compared to open-pollinated or heirloom varieties.

Bananas

    - Varieties under development for disease resistance

Chickpeas

    - Some are in development for traits like herbicide resistance and improved nutrition. 

Note about chickpeas: Chickpeas, like many conventional crops, can often contain residues of herbicides and pesticides due to agricultural practices used during their cultivation. When farmers grow chickpeas, they may apply synthetic chemicals to control pests, weeds, and diseases that can threaten the crop. While regulatory agencies set limits on acceptable levels of these residues to ensure food safety, concerns remain about the long-term health effects of consuming crops treated with chemical pesticides and herbicides. Additionally, the prevalence of glyphosate, a widely used herbicide, has raised questions about its potential impact on health and the environment. As consumers become more aware of these issues, many are seeking organically grown chickpeas that are cultivated without the use of synthetic pesticides and herbicides, opting for options that prioritize health and sustainability.

Alfalfa

    - Engineered for herbicide tolerance and improved yield

In North America, about 94% of the alfalfa grown is genetically modified (GMO), primarily developed for herbicide tolerance. This high percentage reflects the widespread adoption of GM alfalfa by farmers, who appreciate its benefits in terms of weed management and yield potential. As a crucial forage crop, GMO alfalfa plays a significant role in the livestock industry, particularly for dairy and beef production, providing a “nutritious” feed source for animals.

Rice

   - Golden Rice (fortified with vitamin A) is still under development and not generally available on the market.

Beets

    - Table beets modified for pest resistance and improved shelf life. Not approved in North America yet.

2. Bio-Engineered Meat

Bioengineered Salmon in Canada

AquAdvantage Salmon is the only genetically modified fish approved for human consumption in North America, including Canada. Here are some key points regarding GM salmon:

- AquAdvantage Salmon: This genetically modified Atlantic salmon has been engineered to grow faster than its non-GM counterparts. It achieves market size in about 18 months, compared to around three years for traditional salmon.

- Approval Status: AquAdvantage Salmon was granted approval in Canada and the U.S. in 2016 (Canada’s approval was granted by the CFIA), and it has been available in the market since then.

- Public Perception: The introduction of GM salmon has raised concerns among consumers regarding the implications for wild salmon populations, potential ecological impacts, and health considerations.

Note: While meat itself is not genetically modified, the feed given to livestock often contains genetically modified organisms (GMOs), particularly corn and soybeans that are commonly used in animal feed. Approximately 70-90% of the animal feed in North America consists of GMO crops, leading to concerns about the potential impact of consuming meat from animals raised on such feed. This reliance on GMO feed raises questions about the long-term health effects on both the animals and, consequently, the humans who consume their meat. Furthermore, there are concerns regarding the environmental impact of GMO agriculture, including reduced biodiversity and the development of herbicide-resistant weeds, which can affect sustainable farming practices. As consumer awareness grows about the origins and quality of food, many advocates are calling for clearer labeling and more transparency regarding the feed used in livestock production.

3. Bio-Engineered Dairy

Currently, the dairy industry does not have prominent bio-engineered products like milk or cheese. Efforts in genetic engineering in dairy involve genetic modifications to improve milk production or disease resistance in cows, but these are not yet widespread in the market.

Similar to meat, while milk itself is not genetically modified, dairy cows are often fed a diet that includes a significant amount of genetically modified organisms (GMOs), primarily corn and soybeans. Approximately 70-90% of the feed given to dairy cows consists of these GMO crops. This raises concerns about the potential transfer of pesticide residues and other chemicals used in GMO agriculture into the milk produced by these cows.

Additionally, there are public health concerns surrounding the use of growth hormones and antibiotics in dairy farming, which can be more prevalent in conventional milk production systems. In the USA, the use of recombinant bovine somatotropin (rBST), a hormone used to increase milk production in dairy cows has led to debates about its safety and impact on both animal welfare and human health.

While Canadian regulations ensure that milk is produced "safely" and to high standards, (no growth hormones allowed) concerns about antibiotic use, animal welfare, pesticide residues, and the environmental impact of dairy farming remain relevant in discussions about the dairy industry. As consumer awareness and preferences evolve, many are seeking greater transparency and more ethically produced dairy products.

Consumer demand for organic, artisan dairy milk is increasing, as many people are seeking dairy products that come from cows fed organic feed and raised without synthetic hormones or antibiotics. Transparency in labeling and farming practices is becoming increasingly important as consumers look for assurance about the quality and safety of the milk they purchase.

4. Bio-Engineered Eggs

Research is ongoing in developing genetically modified hen breeds that can produce eggs with enhanced nutritional profiles or disease resistance. However, as of now, there is no significant consumption of genetically engineered eggs in the market.

So chickens, like other farm animals, are not genetically modified in the same way that many crops are. However, they can be selectively bred through traditional methods, which may sometimes involve crossbreeding to enhance certain traits. Here’s a breakdown of the differences, potential issues, and concerns regarding chickens and breeding practices:

1. Traditional Breeding vs. Genetic Modification

- Traditional Breeding: This involves selecting parent chickens based on desired traits such as size, egg production, growth rate, and disease resistance. This can include crossbreeding different breeds or strains to enhance specific characteristics. This method has been used for centuries to improve livestock.

- Genetic Modification (GM): This process involves directly altering the DNA of an organism in a laboratory setting to introduce specific traits or characteristics. GM has not yet been widely applied to livestock like chickens in the way it has been for crops.

2. Issues and Concerns with Breeding Practices

- Selective Breeding Risks: While selective breeding can yield high-producing chickens, there can be downsides, including:

  - Health Problems: Some modern breeds have been selected for rapid growth or high egg production, leading to health issues like skeletal problems, metabolic disorders, or reproductive difficulties.

  - Genetic Diversity: Intensive selective breeding can reduce genetic diversity within poultry populations, making them more susceptible to diseases or environmental changes.

  - Animal Welfare: Certain breeding practices may lead to conditions that compromise animal well-being, including overcrowding, stress, or physical deformities in extreme cases.

3. Crossbreeding and Hybridization

- Hybrid Chickens: Many commercially raised chickens are hybrids created through crossbreeding. These hybrids are typically designed for specific uses, such as meat production (broilers) or egg-laying (layers). Hybrid chickens can offer certain advantages, such as faster growth rates and enhanced egg production. However, they also may inherit traits that lead to welfare concerns, as mentioned above.

4. Consumer Perception

- Consumer Concerns: The growing awareness and concern about animal welfare, the use of antibiotics, and the environmental impact of poultry farming have led consumers to seek out more humane and sustainable poultry options, such as pasture-raised or organic chickens.

Conclusion: As public demand for sustainable farming practices continues to grow, an increasing number of farmers will continue to adopt methods that enhance animal welfare and prioritize ecological stewardship in produce production. This shift towards more humane living conditions for livestock and environmentally responsible agricultural practices reflects a commitment to addressing consumer concerns about food quality and ethical sourcing. Increased awareness and transparency within the food supply chain empower consumers to make informed choices -- ultimately fostering a healthier and more sustainable agricultural ecosystem for future generations.

They are words that I will hold onto forever:
"I admire people who struggle." This was Pelham Councillor Wayne Olson's opening remarks in last year's Town Hall on mental health and addiction which was held in Pelham.

Councillor Olson's words are at the heart of why, over the years, I have fought tooth and nail for the state of emergency for mental health, homelessness and addiction... because I know that struggle all too well.

For me, this struggle started with all forms of abuse in my childhood - and I still live with that trauma today. When I share with people that I am a survivor of child abuse, I often feel shame, humiliation, embarrassment, denial and judgement. This is how stigma works. For me, the abuse I suffered in childhood came in all forms too - it was physical, mental, emotional, and sexual.

This unresolved childhood trauma led to severe mental health issues. Anxiety attacks, fits of rage, self harm, suicide attempts, depression - just to name a few. I ignored the red flags...I buried it all and held it inside. I was terrified to tell someone what happened to me.

Instead, I used substances to escape and self-medicate.

I was introduced to cocaine and meth by a "friend" stating that it would make me feel better. It did at the moment -- and that was the problem. One day, I found myself drowning in a parking lot in my own vomit from a bad supply of cocaine. The experience inevitably induced yet another heart attack for me, totalling 3 by the age of 29.

If someone who I had known, was not in that parking lot and dialled 911, I would have died. And sadly, when the events were retold to me when I regained consciousness, I was also told several people in the parking lot simply drove right by me. Clearly this is due to the stigma surrounding this terrible affliction...was I somehow less of a human when I was drowning in my own vomit and in need of help? If it was your child/grandchild/loved one, and they were suffering, how would you feel if someone left your loved one in that position?

Incredibly, despite what happened, it did not stop me from continuing to use
drugs. If anything, I wanted to escape even more and not think of the trauma of the several times I had to fight for my life. I wanted to be numb - and I was. So numb, that I passed out for 48 hours straight by downing multiple Xanax. So numb, that I was aimlessly wandering the streets every night- looking for somewhere and someway to call it quits.

So how am I still here?

I am here because of caring community members who reminded me
that someone does care. They are taking the time to listen to me and learn about the struggles I have been through. There are many community members for whom without, I would not have ever known what it meant to be loved. And for me, my true supporters are my family.

It is easy to judge the mentally ill, homeless and addicted from a position of privilege. We do our community and loved ones a disservice when we do not listen to those with lived experience. By ignoring, ridiculing, silencing and downplaying that human being's struggles, we are adding to stigma, re-traumatizing the person, engaging in discrimination and segregating that mentally ill/addicted/homeless HUMAN BEING.

We are all supposed to be born with the same inherent human rights.

This is my truth. I have experienced what it is like to be completely dehumanized, viewed and treated as an object, a slave and a punching bag.

If we continue as a society to treat the mentally ill, homeless or addicted person as the "others" then we will never feel comfortable reaching out for help.

How will we ever effectively tackle the issues of mental illness, homelessness and addiction if we do not listen to the directly to the people experiencing it?

Mental health, addiction, homelessness policies are rendered useless without us.
If we continue to walk down the path of neglect on the issues of mental health, homelessness and addiction, then the negative impacts on communities will be insurmountable.

To note: Here is what this neglect is already costing the Canadian Economy:

Addiction: 46 billion a year approx. (ccsa.ca)
Mental health: 50 billion a year approx. (mentalhealthcommisson.ca
Homelessness: 7 billion dollars approx (The Homeless Hub)

My hope is that this letter will help the public better understand that the issues of mental health, homelessness and addiction affect us ALL in some way, shape or form, even if you think it doesn't.

The issues of mental health, homelessness and addiction are evolving and it is our
responsibility to evolve with them - and that takes understanding!

For me, the road to recovery continues to be long and painful and I am grateful that my friends continue to love and support me on the good days and the bad ones.
As the community becomes more aware of our struggles, than the healing process for our fellow Niagara residents struggling with mental health, homelessness and addiction can truly begin.

In solidarity,
Steven Roman Soos
Welland

Concerns about the quality of grocery store fruits and vegetables are sparking interest in heritage/artisan and heirloom foods.

And that’s fantastic. But is it too late?

Let’s look to apples for perspective. North America was once home to 15,000 varieties and is now down to just 2500… with only about 90 or so varieties grown commercially.

Concerning right?

In the 1920’s commercial orchardists began focusing on growing few varieties more efficiently, and as a result, many of the older cultivars fell into disuse.

Mass merchandisers now view apple varieties in terms of colour, disease resistance, shelf life, and their ability to ship long distances without bruising. Grocery stores often stock only one red, one green, and one yellow variety, which usually means 'Red Delicious', 'Golden Delicious', and 'Granny Smith'. And as any consumer knows, those big, beautiful, and perfect-looking apples often taste like sweetened sawdust.

The obvious choice - CHOOSE HEIRLOOM

There are a lot of reasons to grow heirloom apples, not the least of which is preserving heritage. Most heirlooms are varieties that were handed down from generation to generation and brought to America from other countries.

Well-known heirlooms include the Cortland, Empire, and Macoun, which are grown in the Eastern Canada and U.S. While these are the best known, they are certainly not the only varieties (by a long shot) so if you’re looking for trees for your own backyard, please look deeper into the various heirloom varieties still available.

What apples do we grow in Ontario?

• There are 15 different main varieties of apples grown on nearly 16,000 acres in Ontario. The province’s major apple-producing areas are along the shores of Lake Ontario, Lake Erie, Lake Huron and Georgian Bay.
• The top seven varieties in Ontario are McIntosh, Gala, Empire, Red Delicious, Northern Spy, Honeycrisp and Ambrosia.

Spotlight on apples: The Cortland

The Cortland apple is slowly regaining it’s popularity. It is considered a heirloom variety, of Malus domestica, one of the many offspring of McIntosh apples. It combines the sweet flavour of the McIntosh with the cold hardiness of its second parent, Ben Davis.

Best uses

Extremely slow to brown when cut, the Cortland apple is perfect for use in fresh apple preparations because it is extremely slow to brown once cut, (slow to oxidize when exposed to air.

Cortland apples. Available for sale from smallscalefarms.ca

A great way to enjoy a cortland is cubed in a salad or sliced thin and added to sandwiches, burgers, and quesadillas. Another use is in lieu of crackers paired with sweet and savory dips or flavourful cheeses. The sweet-tart flavor also makes the Cortland an ideal choice for cakes, tarts, cobblers and galettes, as well as soups, sauces and preserves.

Cortlands also make excellent cider and juice apples. Downside? They don’t store too well, and should be eaten soon after harvest for best flavour and texture.

Tree facts

Cortland trees are known for their ability to thrive in cold weather and can be found growing in apple growing regions on the east coast, Washington State, Oregon, and Quebec and Ontario in Canada. They are also grown in France and Poland.

Now what?

The loss of biodiversity necessary for the ecosystem to flourish is devastating. So can we recover? The good news is nature is always trying to regenerate. We simply have to let it.

Commercially speaking every time you purchase your apples from the grocery store you have supported the very system that has destroyed the 1000’s of varieties we once had.

What’s the solution?

Simple: Heirloom varieties. We can’t get back everything we’ve lost but we can buy as local as possible, as often as possible, to save what we have left.

Perhaps we now know the answer to the age old question, what do we have to lose? Indeed it has become obvious.

Now that we’ve lost so much, maybe we can admit, we must change our ways.

The choice is yours.

Locally yours,

Small Scale Farms

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Niagara region, ON - Residents can now easily purchase a large variety of local food items from the comfort of their homes.

“We’ve come a long way” explains Renee Delaney, owner of Small Scale Farms.

“We started the Virtual Farmers Market to ensure producers and vendors have access to online market sales. By providing full support of our platform and backing it with collaborative marketing campaigns, we’ve essentially solved the biggest obstacle we face at a regional level - local distribution”.

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Delaney continues: “Without collaboration we’re stuck. The corporate giants can out market us and the competition is fierce. Combining efforts at the local level is quite simply the only way forward. That, and we’d all be out there all over the place delivering just 1 or 2 items to the middle of nowhere, to justify a sale. We can’t have that, for many reasons”.

Delaney goes on to explain how the virtual market came about. “There’s always been a need for local businesses to unite under one sales channel. In the past, many have attempted and yet been unsuccessful. Over the years I have studied why and my conclusion is this: wholesale/retail partnerships are the best way forward. Why? Because they are simple. The business/vendor/farmer gets to focus on the product or service they sell, and we, the retailer, focus on sales. But we help each other. We each decide on the product pricing but at the end of the day it’s their job to create the product. And it’s our job to help them develop their brand, provide the sales channel, and distribute for them. Then, it’s up to the customer to be the judge of who’s product they like best. It just simply has to be convenient, and what’s more convenient than local products delivered right to your door”? 

As for the farmers themselves, they get a special nod, that Delaney suggests is long overdue.

“What holds this system together is a weekly produce box for just $40 (for a small) or $60 (for a medium) per week. What the customers need to understand is whatever produce that ends up in this weekly box, is entirely relevant to improving our food system. On a weekly basis you can see anything from local and organic to conventional “seconds”, (no GMOs). The point being, we have to create a stronger food system, because it doesn’t currently exist.

This flexibility we have regarding the box contents helps us to further create the purchasing power necessary to encourage farmers to grow sustainably”.

When asked whether or not there are enough farms in Niagara to feed all the residents Delaney replied with a convincing no. “Not a chance. I wish it weren’t so but as it stands right now in Niagara, we grow a lot of gmo corn and gmo soy for animal feed, alongside winter wheat that’s been sprayed with the “probable carcinogenic” glyphosate... and tons of non native, ornamental flowers... but there is not enough local food production to feed our own region. We need to do something about that. And this is how.”

Where it really gets interesting is not only does Delaney’s produce box put money in the farmers pockets, the distributors pockets, and the vendors pockets, according to numerous reviews, the customers themselves seem very happy with the fresh food and variety they are receiving, for market value pricing.

Ironically, we haven't yet discussed the best part. For every weekly produce subscription purchased, Delaney is herself, buying one bag of produce to give away to one to someone in the community. In fact, her "crew" of incredible helpers will deliver it right to their door. (Read more at https://smallscalefarms.ca/pages/food-fed-forward-sign-up.)

Delaney notes relationships are continually being developed with multiple vendors within the region and beyond, to further systemize the distribution of food to both customers looking to support local, AND those in need. 

When asked how it's come together so quickly, Delaney credits her team. “I’ve created the foundation for us to stand on for the last 7 years, but it's the people of Niagara who are making it work. When we work together like we are at Small Scale Farms, the profits are obvious: Everybody eats.

To learn more about how to get involved or how to become a vendor for FREE, please visit smallscalefarms.ca.