The Latest

Tories accused of hiding new environment rules in budget bill

On July 27, 2010, in York Region Environmental Issues, by carol
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http://www.thestar.com/news/canada/article/788522–tories-accused-of-hiding-new-environment-rules-in-budget-bill

The Canadian Press

OTTAWA—Environmental groups and opposition politicians say the federal Conservatives are trying to gut environmental assessment laws by sneaking in new rules in budget legislation.

“This is a big step backward about 20 years,” John Bennett of the Sierra Club said Wednesday.

Budget legislation introduced in the House this week would give the environment minister the power to divide a large project up into smaller components for the purpose of studying its environmental impact.

“The minister may … determine that the scope of the project in relation to which an environmental assessment is to be conducted is limited to one or more components of that project,” says the legislation.

That means the environment minister would have the power to determine which aspects of a proposal would be assessed. That would make it harder to consider the combined effects of one megaproject or several large projects in one area such as Alberta’s oilsands.

“What they’re trying to do is take away the big picture,” said Bennett.

The bill also says projects funded under a wide array of federal stimulus spending programs would also be exempt from environmental assessments.

“What they appear to be doing is amending the Canadian Environmental Assessment Act in order to give the minister very clear authority to exclude thousands of projects,” said David McGuinty, environment critic for the Opposition Liberals.

He suggested the move is a response to a recent Supreme Court decision which took the government to task for assessing the tailings pond of a proposed mine in northern British Columbia without taking into consideration the rest of the project.

The government’s speech from the throne promises to “modernize” approval for large projects. Both Prime Minister Stephen Harper’s Tories and the Liberals under Jean Chretien promised to do away with regulations that resulted in both provincial and federal reviews for the same project.

Environment Minister Jim Prentice said the changes will make the process more effective.

“We all want to see the environment protected. These are three technical changes that will make the process more efficient, eliminate duplication and ensure that we don’t have multiple environmental assessments and harmonize with the provinces,” he told reporters.

“We’ve simply make sure that there is an authority somewhere in the hands of the executive branch of government to determine the right scope for a project. That authority will be with the minister of the environment in the future.”

McGuinty agrees environmental assessments can be improved. But he’s worried that giving so much authority to the minister would politicize decisions and make environmental policy subject to provincial lobbying and one-off deals that would create a patchwork across the country.

“Harmonizing with the provinces is something that should be examined very closely, but not if the process has the effect of whittling down federal standards.”

NDP environment critic Linda Duncan said the Supreme Court has ruled repeatedly that the environment is a shared federal-provincial responsibility and Ottawa is obliged to keep its hand in.

“There isn’t any duplication,” she said.

She added that slipping the changes into the budget bill prevents the public from having its say.

Bennett said the Canadian Environmental Assessment Act is up for review later this spring. He said if the Tories want to change the legislation, that would be the time to try.

“What are they trying to hide?”

He said tucking the changes into the budget amounts to “bullying” the environment since opposition parties are unlikely to defeat the bill and cause an election.

McGuinty said this is the third time the Tories have weakened environmental assessments. They have reduced protection for waterways by granting more ministerial discretion over when reviews are done and have removed a requirement for assessments for federal projects budgeted at less than $10 million.

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Take summer challenge: shop and eat local

On July 27, 2010, in Canada, by melloney
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BY MARNEY BECK

Jul 22, 2010

http://www.yorkregion.com/opinion/columns/article/850997–take-summer-challenge-shop-and-eat-local

So have you changed your grocery shopping habits yet? Do you eschew fruit and vegetables from other countries in favour of our home-grown produce?

In summer and fall, I revert to shopping like my grandparents.

They grew their own vegetables and whatever was in season, that is what the family ate. Whether it was rhubarb, strawberries, blueberries, tomatoes or green beans, whatever was ripe for harvest in the home garden or nearby farmers’ fields was what appeared on the table.

Their only exotic purchase was oranges at Christmas. My father and his sisters got one at the toe of each stocking every year.

Fast-forward to today. Our grocery stores stock every imaginable fruit and vegetable, many I’ve never even heard of, much less sampled. They come from Mexico, California, Florida, Israel, South Africa … our grocery shelves represent a United Nations of fruits and vegetables.

But sorry, foreign importers. At this time of year I take the motto “shop locally” to heart. I’m so rabid about buying Ontario produce and supporting our farmers, I’ve even accosted total strangers in the aisles.

Just two weeks ago I saw a mother and teenage son discussing California strawberries in another language. I have no idea what they were saying, but with a friendly wave to a nearby display of Ontario strawberries I told them: “You should buy those strawberries from Ontario, they taste much better!”

They looked at each other with dumb amazement, likely thinking I was some batty, interfering busybody. And I’ve no idea what decision they made about strawberries.

All I know – and my family knows – when strawberries from this province are in season, we’re eating all strawberries all the time.

Sadly, our hot spring brought an early and abrupt end to local strawberries, but hey, look at those luscious peaches on the shelves now from Niagara. They literally melt in your mouth, they’re so delicious.

So now my kitchen is replete with peaches in various ripening stages, and that’s what I enjoy on my breakfast cereal, with my lunch and with a small dab of vanilla ice cream – it’s a dessert to die for.

This extends to potatoes too. I can’t understand why any proud Canadian would buy a bag of potatoes from the United States, when PEI or Ontario spuds are available.

Same goes for tomatoes, read the labels to ensure you’re buying Canadian – the taste, economic benefit to our farmers and our ecology overall is worth it.

Yes, I admit there are bananas in my kitchen, and my son likes Granny Smith apples and my husband green grapes. I do certainly buy these in winter.

But now that alternative options are available, imports rarely find a place in my cart. My husband will switch grapes for Ontario cherries any day and when Ontario apples are ready for harvest, my son munches happily on those instead.

I admire families who try to focus their meals on the 100-mile diet, eating only those foods grown within 100 miles of their community.

I admire them because I don’t think I could do without coffee. And how could we enjoy shrimp, crab and scallops living in Toronto if we stuck to a small radius of foods around us?

For a few years I worked in nearby Caledon which still has lots of agricultural land and many active farmers. A group called the Caledon Countryside Alliance sponsored an Eat Local campaign for restaurants and local residents. It started as an Eat Local week, then morphed into a whole month.

I was involved in a two-week challenge to try to choose local foods more often and it was an eye-opener.

I realized the romaine lettuce I always bought was from the U.S. while another variety from Canada was available. If I looked a little harder, I could find a salsa made in Ontario, instead of one from south of the border.

Take the challenge yourself! Think local and home grown next time you do your shopping.

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Battle of the thermostat Office have you hot under collar?

On July 27, 2010, in Canada, by melloney
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By Chris Traber

Jul 15, 2010 – 8:16 AM

http://www.yorkregion.com/news/local/article/847866–battle-of-the-thermostat

Chill out.
That’s what air conditioning is supposed to help you do. But, when it comes to being cool at home or in the workplace, it seems you can’t please everyone.
Soaring temperatures have made air conditioning a premium commodity, Tool Box Auto Shop owner Art King said.
His Newmarket repair facility front office is kept at a comfortable 22C. The back shop is at the mercy of the prevailing outdoor drafts.
“It’s good for the office staff, but there’s no air conditioning in the back, where we rely on ventilation,” he said.
“The mechanics appreciate coming to the office and cooling down. It’s also good for customers.”
Neighbouring O’Malley’s Catering is counting on old school methods while their air conditioning is being repaired.
Ceiling and floor fans work overtime to move air in the facility that includes large commercial grills and ovens.
“With the heat wave, it’s bad,” owner Emidio Amicucci said. “In all honesty, since we’ve all become accustomed to air conditioning, we suffer without it. It’s everywhere and we expect it to be there.”
With more than 20 full and part-time staff, Mr. Amicucci is using fans, in lieu of refrigerated air until a remedy is in place. Normally, when the caterers are cooking, the air conditioning is cranked up, he said.
Still, no matter where you work, it’s difficult to find a happy medium, he said.
“I’ve worked at different places and everyone has different core temperatures,” he said.
A boon for the majority and bane for a select few, air conditioning units, if properly maintained, are a good way to keep cool during extreme heat, York Region public health protection manager Helen Doyle said, adding there’s no conclusive evidence suggesting the devices cause health effects, she said.
“Since we spend so much of our time indoors, it is important that we pay close attention to indoor air quality,” she said.
“Heating, ventilation and air-conditioning systems can address some of our air quality issues by controlling temperature and humidity, removing pollutants and distributing adequate amounts of air to occupants.”
It is also very important to identify and address potential sources of mould growth, she added, citing leaky roofs and windows, inadequate ventilation and sources of humidity such as fish tanks and plants.
Canadian Centre for Occupational Health and Safety technical specialist Sandy Bello agreed.
“In terms of technology, air conditioning, per se, can’t cause health problems directly,” she said, noting if an air conditioner isn’t properly maintained, it can be a breeding ground for mould and bacteria.
“In the workplace and at home, however, it can be hard to satisfy everyone.”
Creating thermal comfort is a science, Ms Bello said. American Society of Heating, Refrigerating and Air-Conditioning Engineers guidelines suggest if 80 per cent of the workforce is comfortable, you have a hospitable environment.
Several factors must be considered, she said.
“Age, general health and activity levels are a few,” she said. “Clearly, if people aren’t comfortable, it can be difficult to work. If it’s too warm, there’s fatigue and if it’s too cold, people become restless.”
Other thermal comfort influences are the number of staff and the body heat they produce, heat-generating equipment, traffic through doors, insulation and square footage, Aire One North Heating and Cooling manager Hossein Forouzan said.
“Comfort isn’t about temperature only,” he said. “It’s a combination of temperature and humidity and how the air moves.”
The air conditioning specialist said optimum performance depends on well-maintained filter systems, furnace fans, air handlers and the appropriate air conditioner size for the space it needs to cool.
Between 23 and 25C is a good range, he suggested, adding, “It also depends on your personal comfort zone.”
For workplaces where there may be thermostat wars, he suggested investing on a box for the thermostat that comes with a lock and key.
More than 1,200 people work at State Farm’s new Canadian head office in Aurora, spokesperson John Bordignon said.
“It’s virtually impossible to keep everyone happy when it comes to their tolerance of temperature,” he said. “But if there is an obvious problem, anyone can notify our administrative services staff to investigate and fix it if necessary.”
Natural Resources Canada’s energy efficiency department recommends setting your thermostat between 25 and 27C. A programmable thermostat can help you regulate your air conditioner use night and day and when your environment is occupied or empty.
Setting air conditioners up 2C can save 100 kWh, Ontario’s Environment Ministry said. That equals up to 100 kilograms of air pollution and greenhouse gases.

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The Gulf oil spill is sending us a message

On July 26, 2010, in Ontario, by fiona
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The Gulf oil spill is sending us a message

What do the Gulf oil spill and coal power in Ontario have in common?  They are both symptoms of our addiction to fossil fuels that are fuelling climate change and smog and destroying ecosystems.  But we don’t have to watch helplessly as disasters like the Gulf oil spill unfold.  Instead, by acting to reduce our own energy use, we can help point the way to a cleaner and greener future.

One incredibly simple first step is to make sure your central air conditioner is enrolled in your electric utility’s peaksaver® program.  By allowing your electric utility to briefly adjust your air conditioner during times of peak electricity demand, you’ll help avoid the need to burn coal on some of our worst air quality days — and you likely won’t feel a difference in the comfort of your home. (Click here for information on enrolling.)

Enrol in peaksaver or take other actions to reduce your peak electricity use if you don’t have central A/c and you could win a $1,000 getaway to a luxury inn or one of a dozen $200 gift cards for MEC outdoor gear, FutureShop electronics or Indigo Books & Music.  Enter our PeakBusters contest today – our early bird draw takes place on July 5th!

Today, just roughly 10% of eligible Ontario homes are enrolled in peaksaver.  We can do a lot better! Tell your friends, families and neighbours that they can give the planet a break with one smart phone call or email to their local electric utility. And let them know about the PeakBusters contest – if they sign up, you’ll receive an extra ballot in the draw.

Thanks for reducing your energy demand, and good luck in the contest!

Special bulletin: Follow us on Twitter at www.twitter.com/peakbusters where we will be announcing special snap draws on air quality alert days for $50 gift cards!

Thanks to our sponsors:

Please pass this message on to your friends.

Thank you,

Angela Bischoff, Outreach Director
Ontario Clean Air Alliance
402-625 Church St, Toronto M4Y 2G1
Phone: 416-926-1907 ext. 246
angela@cleanairalliance.org

Clean Air Alliance

Ontario’s Green Future

Health Power

P.S. Interested in volunteering for the Ontario Clean Air Alliance? Please contact me at Angela@cleanairalliance.org.

The Ontario Clean Air Alliance is a diverse, multi-stakeholder coalition of approximately 90 organizations including cities, health associations, environmental and public interest groups, corporations, public utilities, unions, faith communities and individuals, representing more than six million Ontarians. OCAA’s short term goal is to achieve the complete phase out of Ontario’s four coal-fired power plants by June, 2010. Our long term goal is to achieve a 100% renewable electricity grid by 2027.

To subscribe or unsubscribe to this list, please visit

http://www.cleanairalliance.org/bulletins_email_signup

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Legal setback for City of Vaughan

On July 26, 2010, in York Region Environmental Issues, by damian
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By CAROLINE GRECH

Jul 16, 2010

http://www.yorkregion.com/news/local/article/848838–legal-setback-for-city-of-vaughan

The City of Vaughan was dealt a legal blow last week in a case against developer Lucia Milani.
Ms Milani and her company, Rizmi Holdings Ltd., filed a $150-million lawsuit against Vaughan in April 2008 alleging the City acted negligently when it closed down two development applications to have her lands re-zoned from agricultural to residential.
The land, which spans 40 hectares and is between Dufferin and Bathurst Streets, north of Teston Road, is protected under the Oak Ridges Moraine Act now.
What has ensued since the original lawsuit has been a prolonged legal battle that started with City lawyers arguing the lawsuit was frivolous.
In November 2009, Ontario Justice Alfred O’Marra ruled there was merit to Ms Milani’s case and the city appealed that decision, losing again after three Ontario Superior Court Justices upheld Justice O’Marra’s original decision.
The City requested another appeal and was denied that Wednesday.
“Seven judges have said no — this case belongs in court. The City of Vaughan fought and fought this for nothing. Ms Milani has a viable case to go forward,” Michael Miller, lawyer for Ms Milani, said.
The decision paves the way for the case to go to trial, although Mr. Miller admits it likely won’t be heard in a courtroom anytime soon given its complexity and the witnesses who would testify.
The lawsuit against the City is also complicated by an affidavit sworn by Woodbridge/Vellore Councillor Bernie DiVona, a friend of Ms Milani’s, backing her.
Ms Milani’s suit alleges the City closed her applications down to pressure her to change plans for a gravel pit on adjoining lands.
The dispute over the land has angered residents in an adjacent Maple neighbourhood, many of whom oppose a gravel pit being across the street.
Concerns about the Milanis expanding their gravel pit site, in the event they cannot develop the land, moved Frank Stadler, president of the Maplewood Ravines Homeowners’ Association, to ask the City to enter negotiations with the Milanis to try to find a resolution back in November.
The request was approved by council and a committee was set up to hash out ideas for a possible resolution.
But after several months of talks, Mr. Stadler didn’t support a plan to build 960 homes on the land — the solution presented by the Milanis.
At an unruly ratepayer meeting with much yelling and shouting, about 200 members of the  association voted against the plan as well.
The meeting halted any type of resolution, leaving it to be battled out in court.
To date, the city has been ordered to pay more than $200,000 to the Milanis.
“This is a significant decision. This is public officials spending taxpayer money to fight people,” Mr. Miller said.
For his part, Cam Milani, son of Ms Milani, said the decision shows the Oak Ridges Moraine Act is not enough to stop the land from being developed in this particular case.
“The courts have now ruled on three separate occasions that it (the act) doesn’t immunize the city from liability,” Mr. Milani said, adding the City walked away from a potential agreement.
“We have always tried to be reasonable. They (the city) have not.”
But City officials said the way they have handled the case was to save money for taxpayers by trying to avoid a lengthy court case.
“The motion for summary judgement was brought forward to avoid further expense to taxpayers. The motion and subsequent appeals were not about the merits of the lawsuit but about whether the case needs to be heard at all,” City spokesperson Madeline Zito said. “The court’s decision is not a reflection of the merits of the case. The city will be continuing to defend the lawsuit in the normal course.”
Gino Ruffolo, who is embroiled in a legal battle with the City himself, called it a waste of money.
“How much taxpayer money will this council and staff flush down the toilet? This nonsense has got to stop. The electors have had enough. The spending of public funds for personal agendas and attacks on citizens, regardless if they are developers or residents is not what people voted for,” Mr. Ruffolo said.
Maple/Kleinburg Councillor Peter Meffe said, despite the battle being waged in court, there’s always room for negotiation.
But Mr. Meffe said for discussions to continue there has to be movement from the developer on their proposal.
Mr. Meffe also added he believes a third party should decide the issue.
“I’m a firm believer it should go to court. Justice will prevail. There needs to be a non-partial party  deciding the issue,” Mr. Meffe said.

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Ottawa to test for toxic dust in daycares

On July 24, 2010, in York Region Environmental Issues, by carol
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http://www.parentcentral.ca/parent/familyhealth/children%27shealth/article/787984–ottawa-to-test-for-toxic-dust-in-daycares

Joanna Smith

OTTAWA BUREAU

OTTAWA–Dust is more than just dirt and skin flakes and the federal government wants to know whether it could be exposing young children to harmful chemicals as they crawl through their days.

Health Canada is looking for scientists to collect and analyze dust at hundreds of daycares to look for the residue of potentially dangerous substances used in everyday items such as plastic toys, cleaning solutions and vinyl flooring.

“These are chemicals which are routinely used in consumer products and can be present in indoor dust and on the surface of particles in indoor air,” said a call for proposals published on a government tenders website.

“Residues of many of these chemicals settle on indoor dust and could potentially become a source of exposure for children.”

Health Canada is conducting a separate but similar study of dust in Canadian households, but said it is ordering this investigation because there is a lack of sufficient data on the levels of toxins young kids are exposed to on a daily basis.

“Daycare time can represent a substantial portion of the day for some small children and it is important to consider all potential exposures,” departmental spokesman Philippe Laroche wrote in an email Monday. “This study will provide valuable information about such exposures and will allow a more accurate estimation of risk.”

The three-year study will cost up to $300,000 and involves sampling the dust at 300 randomly chosen daycares in urban Ontario and Quebec and testing indoor air for particulates at 30 randomly selected child-care centres.

Health Canada says the study will target toxins the federal government considers priorities for regulation because they are harmful to human health or the environment.

These include bisphenol-A, banned in baby bottles but still found in hard plastics and the lining of canned food, and perfluorinated chemicals used in some non-stick cookware and furniture polish.

Other priority chemicals to be measured include non-brominated flame retardants used in some sealants and caulking, phthalates found in some soft plastic toys and vinyl flooring, pesticides, as well as antibacterial, preservative and scent-producing chemicals found in household cleaning products.

“These are all very nasty chemicals or those that have a big question mark hanging over them in terms of how toxic they are,” said Kathy Cooper, a researcher with the Canadian Environmental Law Association. “They are found in very, very small levels, but they are definitely found.”

Laboratory studies have shown these chemicals cause negative health effects, such as disrupting the endocrine system. They have been linked to early puberty, stunted growth and obesity

Environmental health researchers say babies and toddlers are naturally more at risk of exposure to toxins because of the normal things that young children do, like crawl around on the floor, put their hands in their mouths and breathe more quickly than adults.

Health Canada said the results are expected in 2012 and they will be published in peer-reviewed literature.

 

Richmond Hill home to BMW’s headquarters

On July 24, 2010, in York Region Environmental Issues, by damian
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By JIM ROBINSON

July 16, 2010

http://www.yorkregion.com/news/business/article/848613–richmond-hill-home-to-bmw-s-headquarters

BMW Group Canada and BMW Group Canada Financial Services have moved national headquarters into one of Canada’s greenest office buildings.
Located in Richmond Hill, the four-storey building features an exterior almost entirely made of leading-edge glass that allows natural light to reach into almost 70 per cent of the interior.
Between each floor is an 18-inch “plenum space” that handles all heating and cooling. The system is so efficient that huge amounts of forced air from outside the building is not needed for air balancing.
According to Dermot Sweeny of Sweeny, Sterling Finlayson & Co. Architects Inc. and principal architect on the project, each employee has his or her own individual control of the air around them. All they have to do is adjust a circular vent by hand to get the temperature that suits them.
The natural buoyancy of the warmer air helps improve airflow and circulation rather than having to force air down from the ceiling.
Lighting is indirect, with 80 per cent of the light pointed towards the ceiling where it is reflected back down, and 20 per cent pointed downwards towards workstations. This provides an indirect and evenly-diffused lighting environment throughout the office.
Franz Jung, president and CEO, BMW Group Canada, said at last week’s official opening that the building reflects BMW’s stated aim of being one of the greenest carmakers in the world. Richmond Hill MP Bryon Wilfert, Mayor Dave Barrow and councillors were on hand for the event.
Besides its eco-efficiency, the design has some interesting facets. For instance, the east-facing all-glass facade represents a vehicle’s windshield. The strong, horizontal lines running along this side of the building and alternating in colour are meant to evoke an image of movement and speed like photographs of streaking headlights on roadways at night.
The new corporate headquarters houses the BMW, MINI and Motorrad brands, as well as BMW Group Canada Financial Services, and was built with the highest environmental standards in mind.
One of BMW’s goals with the building is achieving Leadership in Energy and Environmental Design (LEED) certification. It is hoped the new facility’s many environmental design features will help it achieve silver certification.

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A greener kitchen

On July 24, 2010, in Canada, by melloney
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Rebecca LeClaire

Jul 13, 2010 – 11:11 AM

http://www.yorkregion.com/community/northofthecity/article/846841–a-greener-kitchen

Summer is the perfect time to adopt a greener, more environmentally responsible way of eating. The abundance of foods available in Southern Ontario at this time of the year means you do have to do without to reduce your impact on the environment and you get to eat some amazing dishes. If you are looking to reduce your carbon footprint in the kitchen, there are a few simple things that you can do
First, cut back on the meat. Raising livestock requires vast amounts of energy and natural resources, including water and land. Reducing your meat intake and focusing on proteins that have less impact on the environment is the single biggest step you can take towards greener eating.
Second, focus on eating locally produced foods, in-season foods and foods that have not undergone significant processing and packaging.
This can be as simple as taking note of the country of origin when buying produce at the supermarket, visiting your local farmers market or spending an afternoon at a “pick your own” farm. Whichever way you choose, local and in-season produce tastes better and is better for the environment. So you can feel satisfied and virtuous at the same time. How many things can you say that about?
Third, buy organic produce, meats and dairy.
York Region has some wonderful farmers markets and pick-your-own farms and talking to the people who produce the food you eat is a wonderful thing to do.
For information on both, visit any of theses websites: yorktourism.com, harvestontario.com or farmersmarketsontario.com/markets

Nibbles
Corn Cakes with Smoked Trout
With many species of ocean fish facing extinction, eating fresh water fish is a more sustainable choice. Ontario trout can be either farmed or wild and the provincial government has an extensive program of stocking lakes with native species, including trout. All in all, trout is a great choice for the diner looking to reduce his or her carbon footprint. Smoked trout is readily available and is cheaper than its B.C. equivalent, smoked salmon.
Makes about 24.

Ingredients
two ears of corn (I use peaches and cream)
pinch of salt
30 mL (2 tbsp) melted butter
125 mL (1/2 cup) sour cream
60 mL (1/4 cup) corn meal
60 mL (1/4 cup) all purpose flour
60 mL (1/4 cup) vegetable oil for frying
4 small smoked trout (about 140 g each)
handful of chives for garnish

Method
Hold corn by stalk and stand on its tip. Run a sharp knife down the sides of corn to remove kernels. Roughly chop.
Add melted butter, salt and 30 mL (2 tbsp) of sour cream to corn and mix to combine. Add cornmeal and flour and mix well. The mixture should resemble scrambled eggs.
Add 30 mL (1 tbsp) of oil to fry pan and heat.
Form teaspoons of mixture into patties as best you can as mixture will be quite wet. (Mixture can be made several hours in advance and kept covered in the refrigerator.)
Fry cakes until brown on both sides. Work in batches of about 6, adding oil as needed. Don’t crowd the pan. Drain on paper towel and keep in a warm place.
Remove skin from trout and check for bones. Flake the fish and mix with remaining sour cream.
Top each cake with a little trout mixture and garnish with a chive. Serve immediately.

Naan with Leek and Mushroom
When making this dish, check where your bread comes from because there are plenty available that don’t have to travel forever to get to your table. Even better, if you have a local Indian restaurant that makes its own naan, you can buy them and avoid the packaging.
Pearl bocconcini is also available from local producers and Arla Foods in particular is working toward a greener method of both production and transportation of its product. Sometimes you have to buy processed items, so pay attention to the way they are produced and shipped.
Serves 4.

Ingredients
1 leek, white part only, finely chopped
150 g of mushrooms, chopped
30 mL (2 tbsp) butter
2 cloves of garlic, crushed
125 mL (1/2 cup) dry white wine
salt and pepper
160 mL (2/3 cup) pearl bocconcini, well drained and at room temperature
30 mL (2 tbsp) chives, chopped
1 store-bought naan or other flat bread

Method
Preheat oven to 325 degrees.
Place bread directly on the rack of the oven and heat for 10 minutes. (Bread can also be heated on a barbecue.)
Meanwhile, melt butter in a fry pan. Add leeks and garlic and sauté until wilted and transparent.
Add white wine and simmer until most of wine has evaporated, about 5 minutes.
Add mushrooms and mix to combine. Sauté until mushrooms have started to wilt, about five minutes. Taste for seasonings.
Remove mixture from heat and add bocconcini. Mix to combine. The heat of the mushrooms will start to just melt the cheese.
Remove bread from oven and top with mushroom mixture. Sprinkle with chives.
Cut bread into bite-sized pieces and serve immediately.

Starters
Caramelized Onion Tarts with Roasted Red Pepper and Goat Cheese
Red peppers are full of flavour at this time of year and a perfect choice for those looking for more environmentally conscientious menu options. Quebec and Ontario dairies make some wonderful goat cheese that hasn’t had to cross the ocean to get to your plate.
Makes 5.

Ingredients
1 large onion, sliced into thin rings
10 mL (2 tsp) vegetable oil
pinch of salt
2 red bell peppers
100 g of goat cheese
1 sheet of store bought puff pastry
10 mL (2 tsp) fresh basil, finely chopped
5 mL (1 tsp) olive oil

Method
Place a large skillet or saucepan on stove and add 5 mL (1 tsp) oil. Heat oil to a medium-high temperature. When the fat begins to ripple, the oil is hot enough.
Add onions and stir until coated with oil. Add a pinch of salt. Cook onions over medium heat until dark brown and caramelized, about 10 minutes.
Place peppers on baking tray under broiler and cook until skins are blackened and blistered.
Put hot peppers in a bowl, cover with cling wrap and allow to sit for 5-10 minutes. When peppers are cool enough to handle, remove skins and slice into strips.
Onions and peppers can be prepared the day before and kept in the refrigerator.
Slice pastry along its length about a third of the way from the edge. Cut larger piece into three rectangles and smaller piece in half.
Preheat oven to 400 degrees. Place pastry rectangles on cookie sheet lined with parchment or a silicone baking sheet. Lightly score each rectangle about 1 inch from the edge to form outer crust. Poke inside of scored crust with a fork.
Divide onions and cheese between pastry sheets and top with pepper strips.
Bake 10-15 minutes or until lightly browned.
Combine basil and olive oil and sprinkle over top of warm tarts.
Serve immediately.

Roast Tomato Soup
Your choice of cooking method makes very little difference to your energy usage. It is more important is to look for energy-efficient appliances when it comes to replacing old ones. Slow roasting the tomatoes doesn’t make a great impact on the environment, but making this recipe using all local, seasonal ingredients that do not require a lot of processing does.
The flavour of this soup all hinges on the tomatoes, so take the time to find some that actually smell like tomatoes. And don’t skip the Tabasco. It adds no heat at all but instead brings out the richness in the soup.
Serves 4.

Ingredients
5 large tomatoes
1 small onion, very finely chopped
1 clove of garlic, crushed
2 mL (1/2 tsp) sugar
310 mL (1 1/4 cup) chicken or vegetable stock
30 mL (2 tbsp) vegetable oil
dash of Tabasco sauce
salt and pepper to taste
60 mL (1/4 cup) sour cream
30 mL (2 tbsp) basil, very finely chopped

Method
Preheat oven to 350 degrees.
Cut tomatoes in half and remove cores. Drizzle oil and roast on a baking sheet for two hours. Press through a coarse sieve to remove the seeds and skins. You should have about 1 3/4 cups of puréed roasted tomatoes.
In a sauce pan, cook onion and garlic until transparent, about five minutes. Add tomatoes, Tabasco and stock and season with salt and pepper.
Using a hand blender, purée the finished soup. Garnish with sour cream and a little basil. Serve hot or cold.
Note: Soup can be made up to three days in advance and kept in the refrigerator or frozen for up to three months.

Entrees
Herbed Chicken with Tomato Sauce
When it comes to meat choices and the environmental impact they have, chicken is at the lower end of the scale. So if vegetarianism isn’t in the cards for you, chicken is an environmentally responsible compromise. The tomato sauce in this recipe is a variation on a classic tomato chutney recipe and can be served hot or cold with many different dishes.
Serves 4.

Ingredients
Sauce
900 g of tomatoes
5 mL (1 tsp) of vegetable oil
1/2 large onion, chopped
65 g (5 tbsp) brown sugar
60 mL (4 tbsp) apple cider vinegar
2 mL (1/2 tsp) mustard powder
Chicken
4 chicken breasts
60 mL (4 tbsp) melted butter
2 shallots, finely chopped
10 mL (2 tsp) apple cider vinegar
10 mL (2 tsp) chopped fresh thyme
Method
Sauce
Cut tomatoes in half and heat under broiler until skins blacken and blister. Remove skins.
Cook onions in a sauce pan until just transparent, 3 to 5 minutes.
Add tomatoes and remaining ingredients to onions and simmer until thickened, about 45 minutes. Sauce will keep covered in the refrigerator for a week.
Chicken
Combine all ingredients except chicken and mix well.
Brush chicken with marinade and cook in a grill pan or on the barbecue until internal temperature reaches 165 degrees, 8 to 10 minutes, basting with marinade as it cooks.
Serve immediately with sauce.
Sauce can be warmed or served at room temperature.

Mustard Lamb with Garlic and Mint Sauce
Ontario has some wonderful lamb that is not as strong as the imported variety. Canada also grows 90 per cent of the world’s mustard, so finding a local one is a simple and delicious task. Quick, simple and local, what more could you want?
Serves 4.

Ingredients
Sauce
2 cloves garlic
small handful fresh mint, finely chopped
250 mL (1 cup) natural yogurt
pinch of salt
Lamb
900 g of boneless lamb shoulder
2 cloves garlic, crushed
15 mL (1 tbsp) fresh rosemary, finely chopped
30 mL (2 tbsp) whole-grain mustard
45 mL (3 tbsp) vegetable oil

Method
Soak bamboo skewers in water for at least half an hour to avoid them burning under the grill.
For the sauce, combine all ingredients and mix well.
For the lamb, combine all the ingredients except lamb and mix well.
Cut lamb into one inch cubes.
Mix lamb with mustard marinade. Thread lamb on skewers. Cook under broiler for about 7-10 minutes or until just done.

Dessert
Blueberry Mascarpone Crepes
This dessert is visually stunning but actually relatively simple to prepare. With blueberries so plentiful at this time of the year, why wouldn’t you want to try this dessert?

Ingredients
Crepes
80 mL (1/3) cup all purpose flour
5 mL (1 tsp) granulated sugar
pinch salt
1 egg
80 mL (1/3 cup) milk
2 mL (1/2 tsp) vanilla extract
15 mL (1 tbsp) butter, melted
Filling and sauce
750 mL (3 cups) blueberries
50 mL (10 tsp) granulated sugar
10 mL (2 tsp) lemon juice
125 mL (1/2 cup) mascarpone cheese
2 mint leaves, finely chopped
2 mL (1/2 tsp) vanilla extract
3 mint leaves, finely chopped
60 mL (1/4 cup) blueberries

Method
Crepes
Combine flour, sugar and salt in a bowl and mix to combine.
Combine milk, egg and vanilla and mix well.
Make a well in centre of dry mixture. Gradually add egg and milk mixture and mix until combined. Add 30 mL (2 tbsp) of mixture to a 10-inch non-stick pan and cook until bubbles form on the top. Flip the crepe and brown on the other side. Repeat for remaining mixture.
Filling
In a small saucepan, heat blueberries gently until they release their juices, about 5 minutes.
Place cooked berries in a strainer over a bowl and allow to drain thoroughly. Do not discard liquid. Combine berries with cheese, 20 mL (4 tsp) sugar, vanilla and two mint leaves and mix gently until well combined.
Sauce
Add liquid from berries (you should have about 125 mL or 1/2 cup) to a saucepan along with 30 mL (2 tbsp) of sugar and lemon juice. Simmer over gentle heat until the liquid reduces and covers the back of a spoon, about five minutes.
Assembly
Place crepe nicest side down on a board. Add 60 mL (1/4 cup) filling to centre on crepe. Fold up edges of crepe to enclose filling.
Combine fresh blueberries with 15 mL (1 tbsp) of sauce and remaining mint.
Place 30 mL (2 tbsp) sauce on a plate and top with filled crepe. Place a teaspoon of the fresh blueberries on top.

Strawberry Tart

This tart is the perfect seasonal dish because the strawberries are so sweet. York Region has many farms where you can pick your own strawberries so this dessert can also be the delicious end to a day out in the sun.

Ingredients
Pastry
75 g of icing sugar
125 g cold unsalted butter
5 mL (1 tsp) vanilla extract
2 egg yolks
250 g (1 2/3 cups ) all purpose flour
Crème Patisserie
500 mL (2 cups) whole milk
125 g (10 tbsp) granulated sugar
1 vanilla bean
2 mL (1/2 tsp) vanilla extract
6 egg yolks
50 g (4 tbsp) butter, at room temperature

Topping
750 grams sliced strawberries
30 mL (2 tbsp) strawberry jam
Method
Pastry
Cream butter and sugar in a food processor or by hand. Add vanilla and egg yolks. Add flour and pulse or mix until it comes to a ball.
Grease an 28-cm (11-inch) round tart dish with a removable bottom. Line dish with pastry and freeze for 30 minutes.
Preheat oven to 375 degrees.
Blind bake pastry for 10 minutes. Remove weights, prick surface of pastry and return to oven for 10 minutes or until lightly browned.
Crème Patisserie
Split vanilla bean and remove seeds. Combine vanilla pod, seeds, milk, vanilla extract and 60 mL (4 tbsp) sugar in saucepan and heat until it just starts to bubble.
While milk is heating, combine egg yolks with remaining sugar and whisk until fluffy and lightened in colour.
Add cornstarch and mix well.
Pour heated milk over egg yolk mixture and mix well. Return mixture to saucepan and heat until thickened, about 5 minutes, stirring constantly.
Remove vanilla bean.
If mixture becomes lumpy, whisk vigorously to remove lumps.
Add butter a piece at a time, mixing well in between. Cool custard with a piece of plastic wrap against top to prevent a skin forming.
Spoon cooled custard into cooled tart shell. Top with sliced strawberries.
Heat jam in a small saucepan until just melted and use to glaze tart.

For more recipes from passionate home cook Rebecca LeClaire, visit simpleorsensational.com

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Firms welcome eco fee reprieve

On July 23, 2010, in Ontario, YREA News, by fiona
0
  • By Amanda Persico
  • Jul 21, 2010 – 6:00 PM

Province suspends controversial initiative to retool rate structure

WHERE TO TURN

• The province has set up customer protection hotline (1-800-889-9768) for consumers to voice eco fee
concerns and report unfair fees.
• For more information on
Stewardship Ontario, visit stewardshipontario.ca
• For more information on the York Region Environmental Alliance, visit yrea.org

Local businesses are welcoming the timeout taken by the province on its maligned eco fee program.
This week, Environment Minister John Gerretsen announced a 90-day freeze on the program administered by Stewardship Ontario after consumers and businesses complained about a lack of transparency and confusing rates.
Newmarket’s C.C. Marine Distributors Inc., a boating parts and accessories wholesaler, is thankful for the break, but wishes it was gone for good.
“When it was announced the program would be scrapped, I thought that meant it would go away,” account manager Stephanie De Souza said.
When the first round of the program launched in 2008, it took the company weeks to sort out how to charge the fees, as it deals with international customers.
“The first time, we were hard hit. It’s getting more and more complicated. Hopefully the 90 days will be enough time,” Ms De Souza said.
And like others, she’s anxious to hear where the funds collected are going.
C.C. Marine isn’t the only local voice calling out to Stewardship Ontario.
Newmarket-Aurora MPP Frank Klees wants the industry group to produce a clear description and rationale for the fees and how they are being used.
“The government has lost credibility. Stewardship Ontario has lost credibility,” he said.
“The right thing is taking a time out. But take the pause to get it right.”
Part of the problem is that fees for disposing a product should have been incorporated into the cost of the product on the shelf, Mr. Klees said, adding manufactures should assume the cost of producing non-environmentally friendly products and packaging.
“The responsibility needs to be at the beginning of the process,” Mr. Klees said. “Putting it on the manufacturer will send a signal to minimize packaging.”
Another shortcoming with the program is that consumers are not given a choice to select more environmentally friendly products.
There should be lower prices on products that use less packaging, York Region Environmental Alliance spokesperson Fiona Wood said.
“Consumers should be able to pick up a product and compare its environmental impact,” she said.
The eco fee should not only be about recycling and disposing of products, but also about entire environmental impact of a product, she added.
Ms Wood also wonders why the eco fee is applied to environmentally friendly products, such as CFL light bulbs and rechargeable batteries.
“It doesn’t make sense to have a higher fee on rechargeable batteries than on regular batteries,” she said.
“The program is not looking at a product’s full impact. You recharge batteries so you don’t have to buy more, which reduces the number of batteries in landfills.”
In 2009, Stewardship Ontario transferred to municipalities more than $100 million collected through eco fees paid by companies and manufacturers. The funds were used to help offset the cost of the blue box programs as well as municipal hazardous and special waste initiatives.
Repeated calls to Stewardship Ontario were not returned.

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Green Trash Ending up in Landfill

On July 23, 2010, in YREA News, York Region Environmental Issues, by fiona
0

http://www.yorkregion.com/news/local/article/851028–green-trash-ending-up-in-landfill

Green trash ending up in landfill

Odour problems shut down processing plants

Green bin problems. A sanitary worker unloads green bin trash into a truck in this file photograph. While you might sort your garbage carefully, much of it is ending up in the same place whether it is garbage or recyclables. File Photo/Mike Barrett

You may be carefully sorting your green bin waste, but much of it is going straight to the dump. Again.
London-based Orgaworld and Welland’s Universal Recovery Resource are shut down for the summer due to odour-control issues, forcing the region to send most its organic waste to landfill.
But you should continue separating organic waste from your trash stream, York Region environmental services commissioner Erin Mahoney said.
“We think it’s in their best interest to separate the organics, so when we get the processing issues resolved we can be again diverting,” she said.
York Region generates 1,800 tonnes of organic waste a week, Ms Mahoney said. During the shutdown, 150 tonnes of organic waste is being diverted to the United States every week and more is expected to be delivered there in the coming weeks.
The region has secured a small amount of alternate processing capacity in the northeast U.S. and is sending a truckload each day, Ms Mahoney said.
The remainder is being landfilled at the Green Lane site near London, Ont.
Despite the ongoing frustrations, Newmarket Regional Councillor John Taylor said the region, and its residents, are doing the right thing.
“We’re going down the right road, but it’s not going to be a perfectly smooth one,” he said.
“I hate to say it, but this won’t be the last time we have issues with organic waste or recycling.”
At more than 45 per cent, York has the highest waste diversion rate of any large Ontario municipality, however, this isn’t the first hiccup in the processing of its green bin waste.
Newmarket’s Halton Recycling plant was shut down to 10 per cent of its capacity by court order in 2006, due to odour issues.
For six months in 2008, the region’s green bin waste was trucked to an American incinerator following issues with a Quebec processor.
Orgaworld also shut down for odour issues last year and a provincial probe followed reports of waste ending up in landfill or incinerators, as well as issues with the compost produced.
The odour issues primarily come from diapers and pet waste — items accepted in York, but not everywhere — and they have to be eliminated in the long run.
York Region Environmental Alliance’s executive director Gloria Marsh was willing to shrug off last year’s problems as growing pains with new technology, but is increasingly frustrated.
“I was pretty patient … but if this keeps happening it means the technology isn’t up to snuff,” she said.
South Korea has invested billions of dollars in a process that can compost material in a few days with no odour, but our governments have not stepped up to the plate, she added.
“Our problem is that we’re behind in investing in green technology and making it better.”
It’s frustrating, but “striving to be a leader means taking some risks”, said Mr. Taylor, a member of York’s environmental services committee.
Both Orgaworld and Universal have been the subject of “numerous and significant” odor complaints over the past few years, Environment ministry spokesperson Kate Jordan said.
These current shutdowns are voluntary, she said, but provincial legal orders have previously required both companies to limit their waste intake in an attempt to get odour issues under control.
The shutdowns would definitely last “weeks, not days,” and perhaps a couple of months, Ms Mahoney said.
“We appreciate the support of our customers and acknowledge and share with them the level of frustration this is causing them,” said Gerald Patt, the general manager of Universal Recovery Resource.
Ms Mahoney said the shutdowns won’t cost York any extra money. “But we don’t derive any of the environmental benefits if we’re not achieving diversion from landfill,” she said.
Plans are in the works for the region to open its own waste facility with Dufferin County, but until it opens, in 2013, the region is not in control of its own destiny.

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