You Are What You Eat
It’s really about eating better so that you feel better and ultimately live better. Think about how you feel right now. Do you actually feel good? Do you have any conditions that are ailing you medically, mentally, emotionally, or physically? Do you feel like your body is fit and in good working order, or do you feel sluggish and unhealthy? Have you ever thought about how your psychological health can be affected by what you eat? I believe in the old adage ‘You Are What You Eat’ and this site will aim at exploring this in all facets.
Source out the best, quality ingredients and combine them together into simple, nutritious, home made meals.
Prepare the vast majority of meals at home and only take advantage of restaurants on occasion.
Spend less time idling in the drive thru for coffee.
Let's Cut Down on the Junk in 2017
Pigs snuggle close to one another and prefer to sleep nose to nose. They dream, much as humans do. In their natural surroundings, pigs spend hours playing, sunbathing, and exploring. People who run animal sanctuaries for farmed animals often report that pigs, like humans, enjoy listening to music, playing with soccer balls, and getting massages.
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On the other hand, we denounce with righteous indignation and dislike men who are so beguiled and demoralized by the charms of pleasure of the moment, so blinded by desire, that they cannot foresee the pain and trouble that are bound to ensue; and equal blame belongs to those who fail in their duty through weakness of will, which is the same as saying through shrinking from toil and pain. These cases are perfectly simple and easy to distinguish.
Organic Food FAQ
Interview: Skipper Otto's Community Supported Fishery
Q: What is a Community Supported Fishery? How does it work?
A: A Community Supported Fishery (CSF) creates a direct connection between local fisherman and consumers, with the joint goal of protecting ocean resources and improving our local food system. To do this, we adapted the “Community Supported Agriculture” model and applied it to what we do. People join the CSF by purchasing a share at the beginning of the season (before June 1st) to receive premium, local, wild seafood throughout the season. The system we have in place allows members to pick up what they like, when they like with consideration to the delivery available in their area. We have set up various pickup locations and times in different areas. In the prairies, we now offer several pickups during the season which was expanded from last season. In Regina, we have partnered with Body Fuel Organics so that the pickup times have expanded to a weekend rather than a few hours!
Q: What type of seafood do you offer?
A: We offer the following Ocean Wise seafood:
- Whole salmon (sockeye, spring, chum, and pink)
- Sashimi grade salmon fillets (sockeye, spring, chum, and pink)
- Smoked, pepper smoked, candied, and maple candied salmon
- Sockeye salmon lox
- Canned salmon (smoked, and regular)
- Sashimi grade tuna loin
- Halibut fillets
- Ling cod
- Spot prawns and side striped shrimp (live in the spring, frozen year round)
- Fresh and frozen Dungeness crabs
Q: What made you decide to offer this service as far reaching as the prairies?
A: We recognize the desire for people to have access to local, wild, fresh seafood without the processing, modifications, or preservatives measures taken by the vast majority of processors to prepare the food for an extended shelf life to maximize their profits. It’s tough enough for those who live in a coastal province, let alone those who don’t. The benefit is on many levels – it helps support independent fishermen to keep small scale, sustainable fishing alive; it helps conserve our valuable ocean resources; and it allows this quality seafood to reach its way inland to customers who deserve to have access to sustainable Canadian seafood.
Q: What future plans do you have for your CSF and/or what services or products would you like to see offered?
A: We have piloted Canada’s first Restaurant Supported Fishery program which allows chefs access to the same high quality, sustainable seafood our members receive with the complete “Dock to Dish” story. We are also experimenting with partnering with values-aligned retailers to allow them to sell one sample product so that our story and our seafood might reach an even broader audience. We are continuing to meet with fishermen and to figure out ways to get even more products to our members. We’re hoping to be able to get sablefish (black cod) onto our product list soon!