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Our favourite cocktail and mocktail recipes using our Cocktail Kit. Cocktails on the patio never tasted so fresh! Watermelon Peach Spritzer Mocktail 6 oz peach kombucha 4 oz watermelon juice 1 oz lime juice 6-8 ice cubes  4-6 mint leaves for garnish  Directions: Fill two tall glasses ½ of the way with ice (about 6-8 cubes).  Take mint leaves and gently clap them together in your hands - this helps to release the oils. Add them to the glass.  Pour watermelon and lime juices over top. Give a good stir. Pour peach kombucha overtop and give it a light stir to finish.  Cocktails Cocktail #1: The Villager  2 oz vodka 4 oz watermelon juice  6 oz blueberry kombucha 1 oz lime juice 4-6 ice cubes  Directions: Combine vodka, watermelon and lime juices with ice. Mix until it is well chilled.  Strain out the juices and vodka, into two tall glasses, leaving the ice behind.  Pour blueberry kombucha overtop and give it a light stir to finish.  Cocktail #2: Paper Plane ¾ oz bourbon ¾ oz aperol  ¾ oz Amaro Nonino (or montenegro if you prefer)  ¾ oz lemon juice Directions: Add all ingredients into a shaker with ice and shake.  Strain into a short glass.  Try splitting the lemon juice with orange juice for a refreshing twist on the classic!  Cocktail #3: Margarita 3 oz tequila 2 oz lime juice ½ oz agave  ½ oz orange juice Salt to finish Directions: Add all ingredients, except salt, into a shaker with ice and shake.  Place salt on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge.  Strain margarita into the glass.   Cocktail #4: Peach Paloma 3 oz peach kombucha 3 oz tequila  2 oz grapefruit juice 1 oz orange juice ½ oz lime juice Grapefruit slices to garnish Directions: Add all ingredients, except peach kombucha, into a shaker with ice and shake.  Strain mix into two short glasses, leaving the ice behind.  Pour peach kombucha overtop and give it a light stir to finish. 

By accident, our team of nutritionists at Village Juicery has become mainly all women. We chalk it up to the profession being female-dominated and open up welcoming arms to male nutritionists every chance we get! As a result, we are lucky enough to be among a group of intelligent, creative and like-minded women who inspire me daily. Because of the pride we have in our team and in women with passion all over the world, we are kicking off a series of featured posts on strong, powerful, accomplished woman that exude positivity and act as role models to our staff. These women are the game-changers in our community that we are fortunate to have crossed paths with. The quality of their work speaks wonders, however, getting to know their successes and failures and tidbits of advice has been eye-opening, educational and simply, beautiful. … Our second feature is on the two women who co-founded Earth + City, Lisa and Cassandra. Earth + City offers healthy, plant-based, seasonal foods with the mission of enriching the health and sustainability of our local food community and economy. What inspired you to found a small business in health food? I was very inspired by the notion of food as medicine in my mid-thirties, which in turn led to my involvement in the opening of Earth + City. I had been dealing with a variety of medical issues that I felt weren’t adequately addressed by the allopathic system. Searching for a way to augment my health, I discovered a world of raw, plant-based food along with naturopathic strategies for healing. My co-founder, Cassandra, had a strong background in food and restaurants, coupled with a passion for local procurement and sustainability. Together, we decided to embark on a business that would have a meaningful impact on the local food system in Toronto. What is your most popular product? Why do you think it is? Our most popular product is most certainly our Cowgirl Cookie. Available at our markets, at local retailers like Village Juicery and Jimmy’s Coffee, this cookie is a huge hit. I think people like it for the same reason I reach for it so often: the Cowgirl Cookie is a filling, all-natural snack that works in a variety of circumstances. Whether I need a quick breakfast, a filling snack post-run, or a late afternoon pick-me-up, the Cowgirl Cookie hits the spot every time. What’s your favourite place in Toronto? Oooh, great question! This is a tough one. There are so many awesome places in this city – urban, exciting spaces as well as quiet, tucked away nature nooks. If I had to pick, I would say my favourite place in Toronto is Wychwood Barns. It’s a special place for me and Cassandra – our business got its start on Saturday mornings at the Barns, way back in 2010. There will always be something magical about Wychwood for us. It’s full of potential and nostalgia; there is an energy that will always feel like home. What is one of the most important lessons you have learned from owning a small business? Gosh, another great question. Without thinking about it too deeply, I’d say that most important lesson is to trust your gut (and along with that comes knowing when to say “no”). It’s so easy to feel like you have to say yes to everything and that you have to take every opportunity that appears along your path. Listen to your gut when presented with new directions and new possibilities. Some are perfect for you and your business, others aren’t. To survive and, more importantly, thrive in the small business world requires a strong connection to your core beliefs and values. What key piece of advice would you give a young person thinking about starting their own business? The simplest thing I can offer is just “Go for it!” If you have a great idea and are driven and motivated, give it a try! You never know what will land and what won’t. Nothing is permanent in this life and anything can happen. Don’t be afraid to take a risk. If it doesn’t work out, you can change it. Everything is possible. What qualities do you think are necessary to embrace as an entrepreneur? Resiliency, flexibility, creativity. Spontaneity, organization, commitment. Drive, strong values, leadership. Name 5 things you can’t live without: My running shoes. There’s nothing I love more than running around city streets and park trails. Tea! I start everyday with a cup of black tea, sweetened with local Ontario honey. Sandwiches. As someone who doesn’t love to cook, sandwiches will forever be my go-to. Laughter. Whether it’s cry-laughing with friends and family about old stories or comedic shenanigans at Earth + City, a day without laughter is a day I don’t want to experience. My son, Will! He’s 7 months old and totally rocking my world! Oh, and I better tack on my wife, Ashley, to this one too – we always joke that Will has replaced each other as “most important person”! 😉   Interview and questions by Stephani Fenk, CNP

Every day we take part in activities that involve consumption such as eating, commuting and dressing ourselves up in the latest fashions! This consumption impacts the environment in various ways that can be hard for us to visualize. A great way to understand our impact is to look at our “Ecological Footprint”, which measures the amount of nature's resources consumed by an individual in a given year. The average Canadian has a footprint of 7.7 hectares, which is way above the sustainable goal of 1.7 hectares. Fortunately, there are very simple changes we can make to our daily lives to cut down on waste, and in turn reduce our ecological footprints for more sustainable living! Here are some easy ways to waste less, every day. Ditch the Plastic Single use plastic items such as bags, utensils, straws and take out containers are used so commonly in our daily lives. Although some of these plastics make it into the recycle bin, a lot of energy is then used to collect, sort and transform those items. Also, a lot of this plastic simply ends up in the trash, either because it was put there, or because it is a plastic that cannot be recycled. Here are some simple ways to ditch the plastic: Grocery shopping Bring cloth reusable bags to carry your groceries Use mesh bags for produce Bring glass jars or cloth bags to stock up on bulk items Storing food Try a reusable food wrap like Abeego, made from beeswax Use glass containers, or reuse those glass jars from your grocery items instead of recycling them! Packaging Buy brands that store their products in glass or paper (E.g. makeup, food, cleaning supplies) Buy in bulk Grow your own produce and freeze, ferment or preserve for the winter Eating out While bringing your own lunch is the best, you can also make eating out more eco-friendly: Carry a bamboo or metal spork instead of using plastic cutlery Carry a glass or metal straw Bring a mason jar with you to be filled with coffee, or leftovers from lunch! We also take back all of our glass bottles at Village Juicery to reuse, don’t forget! Reuse A lot of waste is created because of the fast pace at which we consume things. Whether it's buying the latest version of something you already own, or re-buying something that broke, a lot of extra consumption occurs quite commonly. Here are some ways to decrease consumption by reusing items: Repair instead of re-buy You can do this with clothing, electronics, furniture Re-purpose Cut Old t-shirts into cleaning cloths or handkerchiefs Save glass food containers (e.g. salsa jar) for food storage Use an dld toothbrush to clean small areas in home Stop the “one-and-done” and decrease consumption of single use products Try reusable dryer balls instead of dryer sheets Use a reusable tray liner instead of tin foil Use cloth napkins and cleaning rags instead of paper towel Slow fashion Buy good quality, ethically made staples that can be mixed and matched to make multiple outfits that you will enjoy for years, rather than one season Shop at thrift or vintage stores Donate old clothing instead of throwing it in the trash for someone else to enjoy Eat Local A lot of resources are used to get our food to the grocery store, especially when that food is grown far away. Emissions are created by processing, refrigerating and transporting food as it travels to you. When you shop local, not only are these emissions reduced, but there is also a decrease in the packaging waste that is used when transporting food. Here are some ways to eat local: Shop your local farmer’s markets and support local farmers Join a community garden or start your own garden at home Check food labels at the grocery store for location food was grown Support restaurants that use local ingredients Erin Smith is currently studying to become a Certified Nutritional Practitioner at the Institute of Holistic Nutrition. She also holds an honours degree in Biology from McMaster University, as well as a degree in Education from the University of Toronto. She is the cofounder of Kicking It Whole School, an online business that focuses on healthy eating, natural body care, green living and holistic health. Combining her love for nutrition and teaching, Erin’s mission is to help families discover the fun and ease in cooking healthy meals that nourish the body, and delight the taste buds! Follow her on Instagram @KickingItWholeSchool, or check out her blog www.kickingitwholeschool.com.

It seems we have so many things lying around the house these days. We are always being tempted to buy some new product that promises to be the next big thing- from the new all-purpose cleaner that promises not to leaves streaks on our mirrors to the new toner that promises to shrink all our pores. But what if we could cut down this list by using a natural product or ingredient we may already have laying around the house? Here are 4 of our favourite bathroom essentials to get you started: Coconut oil What is it conventionally used for? This is an oil high in monounsaturated fat which makes it easy for the body to break down and use as fuel. This oil holds up well to medium heat which makes it a popular cooking oil. Why stock it? Makeup remover: Warm the coconut oil in your hands and then apply in a circular motion to your face at the end of the day to easily remove the day’s make-up. Just take a cloth dampened with warm water and wipe away all evidence. Mild sunscreen: Coconut oil has been used for thousands of years as a natural sunblock. It is similar to an SPF of between 4-10. Unlike conventional sunblock it won’t block vitamin D synthesis. Also good for: Moisturizer Essential oil carrier Oil pulling Raw Apple Cider Vinegar What is it conventionally used for? Apple cider vinegar (ACV) is a naturally fermented vinegar made by taking apple cider and adding bacteria and yeast. The acetic acid produced is said to have many health benefits making is a popular choice in many recipes, including salad dressing. Why stock it? Facial Toner: Mix one part ACV with 3 parts water for an amazing facial toner that will naturally restore the skin to an optimal pH level. Just apply with a cotton swap at the end of the day after cleansing. Hair Rinse: Mix one part acv with three parts water and pour over hair at the end of a shower for shiny and healthy locks. Also good for: Mouthwash All Purpose Cleaner Activated Charcoal What is it conventionally used for? Activated charcoal is a fine, black, odourless and tasteless powder that is highly absorbent to particles of various compositions. It has been used since ancient times to cure a variety of ailments including poisoning. It was recently rediscovered as a wonderful oral agent to treat most overdoses and toxins. Why stock it? Teeth whitening: Use a wet toothbrush and activated charcoal to brush teeth every couple days and rinsing thoroughly. This may help visibly whiten teeth as the charcoal absorbs debris that cause stains and spots on the teeth. Bug bites: Mix 1/2 teaspoon charcoal with 1 teaspoon of coconut oil and apply to bug bites (such as mosquito or spider bites). The charcoal will draw toxins out of the area and decrease itching, allowing the wound to heal faster. Also good for: Face mask Hangover Peppermint oil What is it conventionally used for? The peppermint plant is a hybrid of watermint and spearmint. Frequently used in toothpaste and chewing gum for oral hygiene, peppermint also helps alleviate occasional stomach upset and promotes healthy respiratory function. Why stock it? Homemade toothpaste: Mix equal parts coconut oil and baking soda along with a few drops of peppermint oil (until desired taste) for an easy, affordable, toxin free homemade toothpaste. Sunburn relief: Mix a couple of drops with coconut oil and rub onto a mild sunburn. Peppermint is very cooling and contains menthol which is a mild numbing agent that will help soothe the burn. It is also anti-viral and will help prevent any infection of the area. Also good for: Headaches Acne treatment Jasmine Northfield is a Certified Nutritional Practitioner at Village Juicery. In the past, she had struggled with her own personal health and began seeking out answers to her problems. Through her research she became interested in learning more about the inner workings of the body and their connection to nutrition, supplementation, and the mind/body/spirit connection. Today she strives to help clients find easy but small changes in their lifestyle that can majorly affect their overall health. Sources: http://medical-dictionary.thefreedictionary.com/activated+charcoal https://doterra.com/US/en/p/peppermint-oil

Our first home was an unassuming storefront on the corner of College and Euclid in Little Italy. This neighbourhood quickly stole our hearts with its commitment to tradition, quality and community. Here are just a few of our favourites: The Green Grind This coffee shop just across the way is committed to getting you your daily cup of joe without contributing to environmental degradation. The Green Grind is actually LEED certified, the first café in Toronto to boast this certification. It is this commitment to sustainability that brings us in, but the coffee keeps us coming back: certified organic, fair trade coffee that is roasted in Toronto, and a great selection of plant-based snacks and quick meals to grab on the go. Kicking back here in a comfy chair is our favourite way to power through some work or read a good book. The Health Hut Located just a little north of our College location, you will find the Health Hut. Curated with wellbeing in mind, owner and holistic nutritionist Tara Miller has stocked her shop with the most sought-after all natural, non-toxic beauty and wellness products. This shop stays true to the philosophy that what we put on our bodies holds just as much importance as what we put in them. We appreciate the positive customer experience it offers, the support it shows for Canadian entrepreneurs and the certainty that each product that is sold is free of harmful chemicals and additives.  Herbs & Nutrition Herbs and Nutrition is not only one of the best natural health food stores in our vicinity, we would argue it’s one of the best in the city! Located just a few steps west from Bathurst Station, it’s stocked with all things healthy and organic making it a health food nerd’s oasis. Most impressive to our team of nutritionists, their vast selection of high quality supplements and herbs offered at some of the best prices in the city. We regularly stop by to pick up organic produce, organic teas, all natural cleaning and hygiene products, bulk nuts and dried fruit and much, much more. Bar Raval Last but not least, the vibe over at our beautiful neighbours, Bar Raval, is that of a Spanish escape or as it’s been said - ‘a warm hug from a tree’. Enjoying a meticulously crafted coffee or well sourced tea at the curved mahogany bar is a perfect way to start the day. We love sharing their pintxo selections; our nutritionist hearts appreciating the seasonal, high quality ingredients and ‘made in house’ aspects. The staff is as warm and inviting as the interior, the mood carefree and unpretentious and the music selection on point! By Gabby Ouimet CNP, Marcelina Maciejewski CNP & Stephanie Fenkanyn CNP, Nutritionists at our 540 College St. location.

Written By Jasmine Northfield, CNP I bet you’ve never considered yourself to be a creature of the sea. No, we don’t live in the ocean and we still haven’t managed to figure out how to breathe on our own under water, but our amazing bodies are composed of 75 percent water. That brings us pretty close to being positively aquatic! This is why it’s so important to know what’s in your water and what filtration options you have. High quality water has a perfect crystalline shape. When the water we drink is not filtered properly, this shape can be deformed. Toxic water does not transmit or receive signals in the same way throughout the body and we can feel the difference. There are 4 major impurities found in unfiltered water that you want to make sure are removed: Known chemical additives (chlorine, fluorine) Unknown chemical compounds (prescription drug residue, pesticides, herbicides) Potentially harmful organisms (bacteria, parasites, viruses) Heavy metals (lead, mercury, aluminum, cadmium, chromium and copper) There are 4 ways that are commonly used to go from our municipal tap or well water to clean delicious pure aqua. Not all are created equal, so let’s break it down to see what some of the best options are on the market today. 1. Brita Filter The Good Inexpensive Removes chlorine and heavy metals like lead from the water Removes bacteria The Bad Traces of chlorine and heavy metals are still found in the water after being filtered Used mostly for taste and odour Susceptible to mold Not considered to be water purifier 2. Berkey Filter The Good Low maintenance Filters out almost all of the aforementioned contaminants, including fluoride with an additional filter available for purchase Minerals are left in Portable: especially the smaller models and can be brought with you when traveling or vacationing (especially great for Canadians who spend a lot of time up north and need a way to convert lake water into drinking water) The Bad A second filter must be purchased and attached in order to filter out fluoride. Takes up counter space  3. Dual Carbon Filter The Good Easy to install Affordable to purchase and to replace filters Keeps minerals intact, while removing almost all other contaminants (except fluoride) Installed under the counter so does not take up counter space Removes chlorine and therefore leaves better tasting water The Bad Does not remove fluoride or nitrates Must say on the label that it removes lead and heavy metals or it does not Filters need to be replaced often as carbon absorbs most of the contaminants 4. Reverse Osmosis The Good Filters out all possible contaminants Improves water taste Installed under the counter so does not take up any existing counter space Can alkalinize water if trace minerals are added The Bad Water is so purified that it also removes minerals that are essential for health Filters must be replaced and can become very expensive Must be installed under the counter and can be difficult to install yourself Can waste a decent amount of water When choosing a filtration system weigh the pros and cons for your own family. You want to find what works best for you no matter what other people’s thoughts are. Embrace your aquatic side!   Jasmine Northfield is a Certified Nutritional Practitioner at Village Juicery. In the past, she had struggled with her own personal health and began seeking out answers to her problems. Through her research she became interested in learning more about the inner workings of the body and their connection to nutrition, supplementation, and the mind/body/ spirit connection. Today she strives to help clients find easy but small changes in their lifestyle that can majorly affect their overall health.

Written by Vickie Chountalos, CNP While some studies state that coffee is good for us, others claim that we should stay far, far away from it. Does drinking coffee actually do us any good? Or does it promote illness? I’m here to tell you that it does both.  Health Benefits of Coffee  Coffee contains disease-fighting antioxidants. Antioxidants are substances that fight against the damaging, but normal, effects of oxidation in the body by combating free radicals. The antioxidants found in coffee, such as chlorogenic acids, have been found to be associated with fighting cancer, liver disease, obesity and heart disease. Coffee helps with brain health. Coffee interacts with adenosine receptors in the brain that are linked with cognitive ability. Studies have found that coffee consumption can delay the onset of Alzheimer’s disease by blocking inflammation in the brain. It also provides protective effects against Parkinson’s disease and depression. Coffee helps to burn fat. The body’s metabolism is the process by which the body converts food and drinks into energy. Several studies find that caffeine in coffee boosts the metabolic rate and stimulates the process of lipolysis, which is when your body breaks down fat stores for energy. Harmful Effects of Coffee Coffee is a diuretic. The human body uses water for most of its bodily functions, including carrying nutrients and oxygen to the cells, and eliminating waste. As a diuretic, not only does coffee get rid of water in the body, it also carries out nutrient deficiencies that can lead to serious illnesses, such as osteoporosis and adrenal fatigue. Caffeine in coffee causes the release of adrenaline—the powerful fight or flight hormone. Adrenaline provides the body with energy to respond to a perceived threat. To do this, the body needs to slow down essential functions such as digestion and nutrient absorption, meaning repeated coffee consumption can lead to illness. Coffee is addictive. Two things happen when you become addicted to a food or drink. First, the food creates symptoms of imbalance after consumption and second the symptoms can be relieved by consuming more of the same food. For instance, if you lay off coffee, you will start to get headaches due to withdrawal. Once you have that cup of coffee again, the headaches go away. It’s a destructive cycle that the body becomes addicted to. Coffee Alternatives The human body can develop sensitivities to ingredients that are consumed too often, but it thrives when you’re consuming a variety of foods. Here are some alternatives to drinking coffee that are caffeine-free and that still provide the body with numerous benefits: Teeccino’s Caffeine-Free Herbal Coffee is a great substitution that supports digestive health, and tastes just like coffee! It is a roasted blend of herbs, grains, fruits and nuts. Dandy Blend, also caffeine-free, is made up of roasted roots of dandelion, chicory and beets, and the grains of barley and rye. This gluten-free beverage also has a coffee-like flavour and contains over 50 trace minerals in each cup! You can also use dandelion root to make your own liver and digestion-boosting beverage! Grind the fresh roots and bake them on a cookie sheet at 250°F for 2 hours with the oven door slightly ajar. Stir them frequently to ensure they are drying evenly then store in a jar. Use 1 tbsp. for every cup of water and simmer for 10-15 minutes. Matcha, a powerful green tea powder, contains copious amounts of antioxidants and l-theanine, which promotes concentration and focus. Matcha does contain about ¼ of the caffeine content in coffee, but because it is slow-released, it provides the body with long-lasting energy without the crashing and jittery effects. One of the most important aspects of living a healthy life is balance. Reducing coffee consumption and fuelling your body with alternatives will not only help bring your body back to balance, and support optimal health and functioning, it will allow you to take advantage of its health benefits without falling victim to its addictive properties.

Zucchini noodles are a game changer if you have never tried them! They are nutritious, they make meals more fun and are so versatile. During the holidays, it is inevitable that our accessibility to sweets and treats – aka our blood sugar – increases a bit more than usual. Enjoying time and treats with family and friends should certainly be cherished. In order to do so while considering the importance of our health, balancing our sweet intake with detoxifying foods and meals will help us feel nourished and healthy during the holidays. Zucchini noodles will help us do just that! They are so nutritious, they are filled with antioxidants and are anti-inflammatory. Zucchinis do wonders for digestion. Zucchinis are filling and hydrating, encouraging healthy digestion and detoxification. Due to its high fiber content, zucchini has a cleansing effect on our digestive tract, especially the intestines. It acts as a mild laxative, cleaning the walls of the intestines and preventing carcinogenic toxins from settling in the colon. The combination of antioxidant and anti-inflammatory nutrients in zucchinis is an excellent nutrient combination related to healthy blood sugar regulation. Metabolism of sugar in the body requires ample presence of many B vitamins, and most of these B vitamins are found in zucchinis including folate, B6, B1, B2, B3, and choline. Also important in blood sugar metabolism are the minerals zinc and magnesium, as well as omega-3 fatty acids, and all of these nutrients are contained in zucchini. A fun way to enjoy zucchini is by using a spiralizer. For those of you who have never tried zucchini noodles, aka zoodles, they are made using a spiralizer – the machine responsible for uniformly slicing zucchinis (and other veggies such as cucumber, potatoes, or beets into thin bands). You could just as easily use a carrot peeler or mandolin to create flat, thin zucchini strips. There’s a few ways to enjoy zoodles in everyday dishes including spaghetti sauce or stir-fry. But during a holiday season full of treats and sweets or even on carb-ed out days (they happen to the best of us!), opting for a delicious serving of zucchini noodle pesto “pasta” is so detoxifying and nourishing. Ingredients: Serves 2-3 people 2 medium sized zucchinis (if using a spiralizer, the thicker the better) 1 bunch of basil ¼ cup of hemp hearts, almonds, walnuts or pine nuts  1/3 cup of olive oil 1 tbsp. honey (or ½ tbsp. maple syrup) Juice of ½ a lemon Salt & pepper to taste How to make: To make the pesto, blend the hemp hearts, olive oil, basil, lemon, honey, salt and pepper in a blender or cuisinart until well blended. If more liquid is needed, add a tablespoon of water and blend until creamy. Make zucchini noodles using a spiralizer or a carrot peeler Add the pesto to the noodles until well combined. Top with protein of your choice to make it a balanced meal *The pesto freezes well. You can make a double batch and freeze half for when you are in a pinch and need an easy and nutritious meal. By Joelle Mintzberg, a Holistic Nutritionist at our 99 Roncesvalles location.

Let’s make back to school easier. Parents, no more racking your brain trying to figure out how to pack your child’s lunch. We've got you covered with these 5 easy ways to create a healthy lunchbox for your child. 1. Include protein Protein plays a huge role in your child’s physical and cognitive health. It is important to ensure that they get the adequate amount of protein, but also the right kind of protein. Lean meat proteins such as chicken and turkey or eggs, fish and hummus are great proteins to add in. When possible try for organic or grass fed meats as they do not contain nitrates. If you are not familiar with nitrates, they are a food additive used to stop the growth of bacteria and to enrich the flavour and colour. Rowe Farms (http://rowefarms.ca/index.php) is a great local company that specializes in quality grass fed meats without the use of nitrates, antibiotics, and hormones. Tired of the same old sandwich? Try a delicious wrap instead with grass fed chicken. You can load up a wrap with vegetables such as iceberg lettuce, shredded carrots and maybe even some cheese. Top that off with some tomato, avocado and honey mustard dressing and you’ve got an amazingly simple and healthy wrap for your children’s lunchbox. The avocado is full of good fats, the veggies boost your little ones immune system with vitamin C and the right kind of protein will make them strong. 2. The whole grain swap Swap out the white bread for whole grain bread in your child’s lunchbox. White bread is very refined and therefore stripped of most of its nutrients, low in fibre content, and full of unwanted sugary garbage. One great brand in particular is Vege Hut; they specialize in high quality, home-style daily made breads that can be found all over Toronto, just check out the ‘where to find us’ section on their website (http://vegehut.com/index.html). Slowly introduce your child to whole wheat and then whole grain if they prefer white bread at the moment. It will give your little tike sustained energy throughout the day so they can focus better in school. 3. Add in vegetables Side veggies are a must! It’s important to get your children exposed at an early age to all sort of vegetables as they are full of essential vitamins and minerals. Include vegetables like broccoli, carrots, peppers and cucumbers as they can be easily sliced up and packed away into your child’s lunch in a cinch. If your child tends to be a little pickier with their vegetables add in a ranch dressing, it’ll make it far more enticing. 4. Add in fruits Grapes are a great option to add to a child’s lunchbox as they are known as nature’s candy. Make sure to buy organic grapes as conventional grapes are on dirty dozen list. Bananas are another great fruit to add as they can satisfy a child’s sweet tooth. They are also very high in potassium which will be beneficial for bone growth and full of healthy fibre to keep their bowel movements regular. 5. Add a healthy drink Make sure to include a water bottle full of H2O in their lunchbox. Water is an essential part of life and without enough water your child will feel sluggish in class. If you’ve got some extra time in the morning, make them a simple smoothie to take to school. After that you can get creative and add other fruits, maybe even some veggies! Try spinach, trust me they won’t even know it’s in there! You can add some flax seeds or powder for its high omega 3 content, which will be very beneficial for their health and focus. It’s simple and gives them a boost in nutrients. If you’re pressed for time, pick up some delicious apple juice at Village Juicery. Stay away from store bought varieties as they are filled with preservatives and added sugars. If there are any parents out there with children suffering from asthma then apple juice is the way to go. Flavonoids found in apple juice can help prevent asthma attacks. These meal ideas can be easily prepped the night before. Just slice up the fruits and veggies to make the wrap. And remember to place the tomatoes between the veggies so your wrap won’t be soggy in the morning. When you wake up add the dressing and there you go! Marina Dimitrova is a Holistic Nutritionist at our 99 Roncesvalles location. She began her journey in nutritional health during a time when she was dealing with digestive issues. When she decided to remove meat and dairy from her diet, her health issues began to clear up. After graduating from The Canadian School of Natural Nutrition, her focus is teaching nutritional knowledge to children at an early age so they can grow to live a long and healthy life.

Kombucha is a naturally carbonated, fermented tea that has been considered a health beverage for thousands of years. The ancient Chinese even called it “Divine Tea” and an “Immortal Health Elixir”. Kombucha is a made from a sweetened tea that is fermented by a colony of bacteria and yeast called a SCOBY. This is often called the “mother” because of its ability to reproduce. As the mother digests the sugar in the tea, it produces a range of organic compounds like acetic acid, lactic acid, glucuronic acid, glucosamines, B vitamins and vitamin C. All together, kombucha is a natural probiotic, rich in antioxidants and detoxifying compounds. Specifically, it aids in: Digestion: Rich in beneficial bacteria helping to promote a healthy balance in gut flora. This improves digestion and promotes mood stability and mental clarity. Detoxification: Glucuronic acid is a potent detoxifier that binds to toxins to be excreted by your liver Joints and Aging: Glucosamines prevent and treat arthritis and reduces wrinkles through an increase in hyaluronic acid Immune boosting: Rich in antioxidants to boost your immune system and aid in detoxification At Village Juicery, we’re proud to be one of the first partners in Toronto to serve Pekoe Kombucha on tap. Pekoe is based in Toronto and is 100% organic. We feel great about supporting a local business while reaping the nutritional benefits of a high quality product. Whether you are drinking a bubbly, cold glass of kombucha for its health benefits or just because it tastes better than your last fizzy drink, this secret of the east is sure to please. We’re excited to now offer the original Pekoe Craft flavour in addition to our own special recipes. We’ve taken our kombucha to the next level by adding some of our favourite cold-pressed juices to mix including watermelon and lime. Join us at the bar of 99 Roncesvalles to enjoy a refreshing glass!

With our new location opening this week, we take a moment to sit down with Mason Studios, the award-winning interior design firm headed by Ashley Rumsey and Stanley Sun. In this Be a Villager, we learn how good interior design stands at the junction of art, graphics and technology. VJ: Five years ago, Mason Studios was born. What made you start your own company? SS: I think we wanted to challenge ourselves. There was so much potential in the city and we just wanted to break out of it. AR: When we first started, we didn’t take it too seriously. We just wanted to follow our intuition. We thought, “If it works, then great, if not, then we can find something else.” I guess that’s the flexibility of being young. It gave us the chance to give it a try. VJ: Why did you choose the name Mason? AR: There are three main reasons. The first represents the support of our families. SS: Both of our grandfathers are stone masons. They were hard working, came from humble beginnings and they enjoyed what they were doing. So it represents that history. AR: The second is that the word mason respects the foundation and the built environment. And lastly, we wanted to pay tribute to the stone masons who are the very people who build our work. They put our concepts and designs into something real.VJ: What makes Mason so unique? SS: We believe design is a response to simple issues and we look at fundamental problems. Our designs have a purpose, they stand for something. They’re not just a response to aesthetics. VJ: What project are you most proud of? SS: We did a conceptual design space for the Interior Design Show. It was the first piece we ever did together. The final solution was a really strong reflection of our work. It set the tone for Mason. We got great response from the community and it validated what we were intuitively thinking. VJ: This is your second project with Village Juicery. Why do you enjoy working with us? AR: Village Juicery is the quintessential client. You have a great message and a strong identity.SS: You truly believe in what you’re doing and not trying to latch on to something. It’s authentic – we like to see that in our clients. VJ: Do you have an ideal client? SS: There is no ideal client. We like to align ourselves with people with the same approach to life and the same vision. We push out the energy we want to get back. And we think it’s working. VJ: How do you define success? SS: We set out goals for ourselves and look at them every couple of months. We try to celebrate milestones and tangible goals and we’re constantly re-evaluating them. VJ: What are your favourite places in Toronto? AR: I like Hole in the Wall in the Junction. It’s got good food, good people. I spend time at Kensington Market and markets in general. And I just like how Toronto neighbourhoods are unique. I feel like they’ve magnified themselves over time. SS: I’m an aimless wanderer. I like admiring how different Toronto architecture styles can all thrive in the same city blocks and yet still maintain their identities. I am big on brunch, I find myself going to the White Brick Kitchen often. They make a great banana bread French toast. VJ: Take us through your typical day. AR: Our days aren’t that exciting. We’re either in the office or on-site. It’s not very glamorous work. We’re in Excel a lot. We’re in Outlook a lot. It’s a lot of coordinating and making sure all the pieces are in place at the right time. VJ: How do you manage to stay sane and find centre? AR: For me, it’s coming to an understanding that the work is never complete. I have to remind myself that I need to stop and take a break. SS: Staying organized. I have my agenda. I need to write it all down. I depend on lists and checkboxes.VJ: Name five things you can’t live without. SS: My agenda, podcasts, purging – and what I mean by that is not being held down by things, travel and Americanos. AR: Also my agenda, contacts, music, lattes and the combination of my house in the country and my city apartment. VJ: What’s your favourite juice? AR: Be Clean SS: Be Green

This coarse, flavoured ice made from one Watermelon Flesh + Pink Salt cold-pressed juice and seasonal fruit makes a healthy alternative to ice cream and an ultra refreshing and beautiful addition to the dinner table. See the recipe below. You can also get all the ingredients sent to your door by ordering through Farms & Forks. Click here for more info. Strawberry Watermelon Granita Prep: 20 minutes active time, several hours inactive time. Special equipment: Food processor or blender. Serves: 6 INGREDIENTS 1 bottle Village Juicery watermelon flesh and pink salt juice 1 lb fresh strawberries, leafy tops removed 10 mint leaves, plus more for garnish ¼ tsp crushed red pepper flakes 1-3 tbsp sweetener of your choice (e.g., raw honey or organic cane sugar)* (See note below) Generous pinch of sea salt* *Not available in kit. DIRECTIONS Blend all of the ingredients together in a blender until smooth. Taste and adjust seasoning, adding more sweetener, mint, red pepper flakes, or salt to your preference. Pour strawberry watermelon mixture into a freezer-safe 9 x 13’ pan. Freeze for 2-3 hours, or until the mixture is frozen around the edges. With a fork, scrape the ice from the edges towards the centre. Return mixture to the freezer. Repeat this process every 30-60 minutes until all of the granita mixture is formed of ice crystals. To serve: Scoop into chilled cups or bowls. Top with a fresh mint leaf, if you’d like, and eat immediately. Note: The amount of sweetener you use will depend on how sweet and ripe the strawberries are when you’re making the granita. Also, keep in mind when you freeze liquids they tend to taste less sweet once frozen. As such, opt for your liquid mixture to be a little sweeter than you think is necessary.

We all know the wonderful health benefits of beets, but its  vivid colour is also a great way to add the finishing touches to our baked treats without the artificial dyes. We asked our friends at Tori’s Bakeshop to give us their tips and tricks for making the best icing the most natural way: 1) There are two ways to add colour:  juicing a fruit or root or adding a potent powder or spice. For example, the icing on the “Homer Simpson”-style baked donuts are bright pink from beets, which were juiced and strained. Blueberries make a wonderful blue. For green, use chlorophyll (we prefer the liquid version versus the powder version, but both can be used). And adding turmeric powder to a white frosting gives a soft or bright yellow, depending on how much you use. 2) With fruit, it can be helpful to cook it first in order to remove excess water and condense the colour, making in the process a concentrated syrup that can be refrigerated and used for multiple applications. 3) None of these natural additives offer any kind of flavour change when used in the amounts needed to add some colour, but the best rule is to always start with a small amount and mix well to see how your dye batch affects your batter; you can always add more. 4) Note that these dyes work best on a blank white canvas, like frosting, and less well in golden tinted batters like cake or dough. 5) It’s important to note that no matter how much you add, these colours will naturally be softer than their primary or secondary cousins, so if you’re looking to use these tips to make an all natural Superman emblem on your four year-old’s party cake, I’m sorry to say they will be kryptonite-esque to your valiant effort. 6) Have fun and experiment with the colours! And remember that you will be so much better off for the lack of artificial dyes which can be very unhealthy for you.

Title: The End of FoodAuthor: Thomas F. PawlickLength: 256 pages Rating (out of 5 ): Overall Score: 4 Readability: 4 Quality of Research: 5 Ability to Spark Change: 4   Overview Thomas F. Pawlick is an awarding winning investigative food journalist and a dedicated organic farmer in Canada. While many books focus solely on the US, Pawlick gives a refreshing view from someone on this side of the border and provides interesting statistics on the Canadian food industry. Pawlick begins with a simple trip to the grocery store in which he discovers how one of his beloved foods – the tomato – has changed. He takes an investigate journey, which leads him to the meat and dairy industries as well as big chemical companies. He discovers that many things have been added to the food we eat and science has decided that size, uniformity and maximum profits have outweighed nutrition. Because of this, there’s a steady decline of vitamins and minerals in the produce we grow. This is a tell-all book in what will happen to us if something doesn’t change with the way food production is done. Key takeaways There is a systematic degeneration of our food For many years, scientists (paid by big business) have been making food to grow quicker and cheaper in order to maximize profits. With all of the vast nutrients we need in our soil to grow food, scientists have decided to only focus on nitrogen, phosphorous and potassium (NPK). This decision not only affects the food that is grown, but also the animals who rely on it to grow. For instance, let’s take chicken. Many of us try to consume poultry as a way to avoid red meats. However, the chicken we consume today (in white and dark meat) has lost 52% of its vitamin A from previous years. White meat has also lost 40% potassium; dark has lost 25%. However, white meat has gain 33% more fat and 20% more sodium and dark meat has gained 54% fat and 8% more sodium. Vegetables do not fair any better. For example, broccoli has lost 45% vitamin C but has gone up in carbohydrates by 14%. There’s a prevalence of genetic engineered foods in our ecosystem By now the talk of GE foods along with GMOs is catching the public’s attention. The term ‘genetically engineered’ refers to the manipulation of DNA, which involves taking foreign genes and placing them into another organism, changing the overall nature of that organism. The concern with this is that when it was accepted by industry, they began using it in our food system without testing it for long-term effects. Now, we’re learning that these antibiotic resistant foods have been linked to numerous health issues. Allergic responses have been on the rise since their introduction as well as gluten intolerances, Celiac disease, irritable bowel syndrome, Crohn’s, lactose intolerance and many others have been coming forward since the 1960s. Pesticides wreak havoc on our system We are now at a point where agriculture is the number polluter of our waters in North America. On an average farm, the constant use of pesticides, fungicides and herbicides are used on the crops themselves, while many others are used on the soil and in the storage of our foods during transport. The EPA warns that roughly 60% of all herbicides, 90% of fungicides and 30% of insecticides are carcinogens. Our overall usage of these has more than doubled in the past 35 years and has been accumulating in our water supply, our food and in our bodies. What’s more, when a watchdog catches wind of a serious health risk from one of these compounds, the company who makes it can send production overseas to a country where no such regulations have been implemented. This inadvertently creates a boomerang effect because those countries start to use it on the foods we then import. Personal thoughts This book was been a great read; it presents information from a Canadian perspective and has sparked me to change my lifestyle and follow a path for holistic nutrition. In our busy lifestyles, we don’t often take the time to think about our food other than how we’re going to prepare it. There are no seasons anymore in the grocery stores, there is little variety and no one seems to think about how the food actually got there in the first place. Knowledge is power – this book will hopefully spark some change in your own life and help you make better decisions about your health and nutrition. About the reviewer Matt Daley is a holistic nutritionist with Village Juicery and is completing his studies at the Canadian School of Natural Nutrition.

As a teen girl, there’s a lot of pressure to look and act a certain way. According to the Canadian Women Foundation, a staggering 50 per cent of all girls in Canada say that they wish they were someone else. Whether it’s feeling too tall, too short, not smart enough or not at all beautiful, these negative feelings impact their self-confidence and their sense of identity. In this instalment of Be a Villager, we sit down with Dee Buryk, founder of Growing Goddesses, an after school program that helps girls navigate through these negative feelings and turn them into something positive so that they can learn to love who they are and truly reach their potential. VJ: In your work with teen girls, what do you see as the most common issues facing them today? DB: Across the board, eating disorders is the number one health problem in Canada. I read a recent statistic from the USA Girl Scouts the other day that says one-third of girls have either starved themselves or refused to eat in order to become thinner. It just reminds us of how tough it is to be a girl. There are so many messages out there about how to look and what the ideal body image is. And it’s not just through the media; there’s social pressure as well. Girls get clouded with these images and get lost in that negative space. The second most common health problem is self-esteem. A recent study showed that 36 per cent of girls in grade 6 are confident in themselves and this plummets to 14 per cent by the time they’re in grade 10. As a result they become depressed and develop feelings of helplessness. VJ: How does Growing Goddesses help girls face these issues? DB: With Growing Goddesses, I try to provide the space and the tools to make a paradigm shift from the negative to the positive so that these girls can empower each other and find confidence in themselves. We meet once a week after school and through yoga, fitness, nutrition and many other activities, I try to help girls learn how to stop comparing themselves to others and start embracing their individuality. We start each workshop with a different intention, like creativity, authenticity or trust. For example, in the creativity workshop, every girl would have brought in their favourite ingredient for a salad. We learn how to nourish our bodies with healthy meals and then together, we build one big salad with all of our ingredients. Each class ends with goal setting, journaling and key takeaways. Another component of our program is Gratitude Day. This is when I bring in mentors: strong females who are doing great things in their fields. We’ve heard from photographers, lawyers, olympians and dancers…the list goes on. VJ: Where did the idea of Growing Goddesses come from? DB: I guess this journey started when I was in high school. I was always super tall and incredibly shy to a point where my face went really red when I met new people. I had to teach myself to learn how to say ‘hi.’ I had self-esteem issues based on that and I had to coach myself out of it. In my fourth year of university, I was scouted to be a model. The agency I was with approached me to coach their academy program and I worked with girls aged 13 to 18. It was through this  that I noticed girls’ lacked self-confidence. So I start teaching them yoga, fitness, nutrition and goal setting. It made a world of difference. VJ: Who is your mentor? DB: I’ve always had really strong women in my life. My mom started her own business and my sisters are also self-employed. They made me keep a good head on my shoulders while I was modelling. Today, I’m influenced by Gabrielle Bernstein and Marie Forleo. They inspire me to do what I’m doing. VJ: How can we as a community help empower our young females? DB: I don’t think negative messages are every going to go away. But I do think we have a part in educating ourselves and being more aware of our actions and what we project into the world. As soon as the average Torontonian nourishes themselves with self-love and care, they give permission for young females to feel they can do the same. VJ: What’s in store for Growing Goddesses? DB: I definitely want to grow the program in Toronto and I would like to start having summer camps up north where we can do entire weeks with the girls, such as canoe trips and activities outside. I’m also working on a side project called Mission Goddess, but the details are still a secret. Village Juicery’s Be a Villager series takes a look at the men and women who have inspired us. They are members of our team, our partners and the larger community who, by honing in on their craft, are doing great things for the city in which we live.

Title: Super Immunity Author: Dr Joel Fuhrman Length: 295 pages Rating (out of 5 ): Overall Score: 5 Readability: 4 Quality of Research: 5 Ability to Spark Change: 5 Overview Dr. Joel Fuhrman is a family physician who has dedicated his career to prevent and reverse disease through natural and nutritious means. This book was an excellent read and it will be a good addition to anybody’s health and wellness library - whether you’re a nutrition newbie or an expert in the industry. Dr. Fuhrman does a good job in reminding us how connected we are to the planet and how we rely on it to sustain us. He sets out examples of how small lifestyle changes can lead us away from pharmaceuticals, pharmacies and even the flu and he is not shy to share his honest opinions of the current food and medicine systems. The book covers a wide range of topics from pregnancy to a super immunity in the late stages of life. When asking someone until what age do they see themselves living to, there is almost always an easy answer given. When the follow up question is asked: “In what state of health do you see yourself in at that age?” the sudden mortality of our immortal 20s comes rushing back to haunt us. Through reading this book, it is Dr. Fuhrman’s goal to guide us through lifestyle changes that will aid us in aging with grace, rather than illness, aches and pains. Key takeaways So many of the most common diseases and conditions of our times are the result of our Western diets and the quality of the food available in our food system today. As a result, these can be prevented or avoided by addressing these shortfalls. For example, this book shares real studies which show strong links between pesticides from foods and certain diseases. Pesticides used on crops including corn, apples, pears, grapes, berries and peaches have been associated with ADHD, behaviour problems and neurodevelopmental deficiencies in children. These can be avoided by finding organic produce or those from trusted local purveyors. If greens are the king of Super Immunity, mushrooms are the queen The compounds found in mushrooms enhance the activity and function of natural killer T cells, which detect other cells that are infected or damaged, and attack and remove them. A diet of white, cremini, portobello, oyster, maitake and reishi mushrooms have all been shown to have anticancer effects, preventing DNA damage and slowing cancer cell or tumour growth. Eat more angiogenesis-inhibiting foods Angiogenesis is a complex physiological process by which new blood vessels are formed from previously existing ones. The growth of fat cells and tumours are dependent on angiogenesis. Many plant foods contain natural angiogenesis inhibitors that can prevent tumours from growing and fat cells from expanding, as well as prevent inflammation and inhibit the development of cancer. Angiogenesis-inhibiting foods are: Onions, citrus, cruciferous vegetables, ginger, mushrooms, omega 3s, spinach and turmeric. Reach for zinc when you’re sick Zinc can replace many of the commonly sought after over-the-counter remedies. Research shows that taking zinc can decrease incidences of pneumonia and antibiotic use and can decrease the duration of colds and flu by a day or more. Foods that are high in zinc are: Beans, pumpkin seeds and whole grains, such as quinoa, kamut, buckwheat and amaranth. A Super Immunity diet can be diverse and delicious We’ve seen a lot of books with recipes in the back, but nothing as comprehensive as Dr. Fuhrman’s version. The recipe section covers everything from breakfast to dessert and includes salads, dips and soups. These recipes are more versatile, well thought-out, and accessible as well as tasty. Personal thoughts As a holistic nutritionist, I am thankful to have come across this book; it will be something I keep coming back to for many years to come. Super Immunity confirmed for me what we are trying to achieve at Village Juicery: to help our community gain access to this level of natural, plant-based nutrition and feel empowered so they can be the best version of themselves. About the reviewer Matt Daley is a holistic nutritionist with Village Juicery and is completing his studies at the Canadian School of Natural Nutrition. Editor’s note: Super Immunity was one of the key inspirations for Village Juicery. This book helped us understand the merits of a plant-based diet and the benefits of juice as a source of readily available nutrition. It inspired us specifically to create juices like Be Clean, Be Strong and Be Green.

In the third instalment of the Be a Villager series, we speak to the founder of ChocoSol, Michael Sacco, who turned thousand-year-old chocolate recipes from Mexico into one of the most ecologically sourced and packaged chocolate in the country. How did ChocoSol come about? My background is in solar technology. I have a Masters in Environmental Studies from York University and was studying in Oaxaca, Mexico. While I was there, a grandmother from one of the villages asked if I could do a special chocolate with this technology. I was looking for other applications – I already made pizza and coffee and I was excited to try to make chocolate. The process of making this 1,000-year-old recipe fascinated me. It meant going to the traditional marketplace where all of your transactions are relationship based. I grabbed cinnamon, cacao -spices and things I had never even heard of. Eight months later, I was still making chocolate, refining the recipe. To me, chocolate became the delicious invitation to taste the solar technology, support the project and get a flavour of what it can do. What makes ChocoSol unique? We consider ourselves slow food chocolate makers and we take a socially just, ecological ‘cradle to cradle’ approach to our process. The main ingredient used in our chocolate is the organically- and shade-grown cacao bean that comes from indigenous communities and forest gardens in the Lacondon Jungle of Chiapas, Mexico and the Oaxacan mountains of Southern Mexico. We use a stone-ground process that is environmentally friendly. Our products also don’t contain any dairy, gluten, nuts, soy, preservatives or additives, and are also vegan. What product are you most proud of right now? Our raw cacao nibs. We take pride in sourcing the best. We use a blend of five cacao. From the time they are shelled to the time they are in customers’ hands is 10 days. That’s typically how long cacao is in transport. What does a typical day look like for you? I have three babies under the age of 3. I start the morning changing diapers and making sure my wife has 45 minutes to take a bath. I get to our production facility at 8:30 am. I look at the production schedule and then get grinds on right away. I check the moulds and do some quality control. For me, 70% of my job is production, sourcing, lining things up for 2015 and looking at the harvest. I don’t think it’s good enough to be just an environmentalist, you also have to be a good business leader. 30% of my job is getting out there and getting involved with other local sustainable projects. On a typical day, I try to get out of the facility at about 6 pm and I usually have other meetings around the city. What is the best part of your job? The people I work with. Everyone here is using this job as a vehicle for their creativity. When you’re not at ChocoSol, where can we find you? Changing diapers. What is your favourite place in Toronto? Evergreen Brickworks. It’s such a dynamic food community. Name one thing people would be surprised to find in your home kitchen? Wine. We make our own from organic grapes in Ontario. What are five things you can’t live without? Water, cacao, my family, adventure and a higher purpose. What is your favourite juice? Be Nourished and Be Happy, of course. It has our cacao nibs, so I’m biased.Village Juicery’s Be a Villager series takes a look at the men and women who have inspired us. They are members of our team, our partners and the larger community who, by honing in on their craft, are doing great things for the city in which we live.

By Karen Parucha   What are GMOs? According to the World Health Organization (WHO), genetically modified organisms (GMOs) are “organisms in which the genetic material (DNA) has been altered in such a way that it does not occur naturally.” Scientists insert a gene from one organism into another to “improve” or change the organism. Also known as GM (genetically modified) or GE (genetically engineered) foods, GMOs were first introduced in the 1990s under the belief that their use would decrease production costs and increase crop yields, and thereby feeding more people. The first GMO crop was the Flavr Savr tomato and was approved by the US Food and Drug Administration in 1994. Today, common GMO crops include corn, soya, sugar beets and canola, among others. How are GMOs harmful to our health and the environment? The Non-GMO Project states that more than 80% of all GMOs grown worldwide are engineered for herbicide tolerance. As a result, use of toxic herbicides has increased 15 times since GMOs were introduced. GMO crops are also responsible for the emergence of “super weeds” and “super bugs,” which can only be killed with ever more toxic poisons. Because of these herbicides, studies in humans reveal that GMOs leave behind harmful material in our bodies, which have been linked to long-term health problems and certain types of cancers. According to The Institute for Responsible Technology, The American Academy of Environmental Medicine cite “animal studies with GMOs showing organ damage, gastrointestinal and immune system disorders, accelerated aging and infertility. Genes inserted into GM soy, for example, can transfer into the DNA of bacteria living inside us, and that the toxic insecticide produced by GM corn was found in the blood of pregnant women and their unborn fetuses.” Further, a breakthrough study in 2009 determined that GMOs do not actually increase crop yields at all. The Union of Concerned Scientists’ report Failure to Yield recommended that we look into other methods, such as organic farming, in order to feed growing populations, as we cannot “produce more food at the expense of clean air, water, soil and a stable climate, which future generations would also require.” How can I avoid GMOs? Identifying what is a GMO food and what is not a GMO food can be tricky. In North America, 75% of the processed foods we eat contain GMO ingredients, and there are no strict rules in Canada about labelling. However, there are many resources available that can help you distinguish GMOs from organic, non-GMO foods. Visit Non-GMO Project’s Verified Product list before making any purchase Download an app to help you identify items while navigating the grocery store: Center for Food Safety’s True Food, NxtNutrio and Fooducate. Support local farmers markets and organic food stores