CAFP April Newsletter

Issue No. 8 April 2015

It is amazing how fast another school year has flown by. Thank goodness

the weather is finally warming up.

Larissa and the current executive have had an incredible year with many

amazing events. Soon we will begin planning for the upcoming year with the new

executive team.

I am so blessed to have been involved with the successes of the CAFP group this

year.

I would like to thank all of our members for your involvement and

continued support. I hope to see those students that are returning, join again

next year.

A sincere thank you goes out to the current executive team that worked so hard

all year and have gone out of their way to make the incoming team feel

welcomed.

I want to congratulate our incoming executive team for 2015/16. I know I

have a team of superstars and I am so excited to work with each of you next

year.

I will be attending the CAFP National Conference in New Brunswick at the

end of May. I cannot wait to share these experiences with everyone. Make sure

you follow us on Facebook/Twitter/Instagram to see all the shinanigans.

I would be remiss if I failed to thank Larissa Valentine. Not only did she

lead a group of 20 people to deliver a successful year of events, she also whipped

me into shape for taking over her position. This is no easy task let me assure you.

I am confident that I can step up and into her shoes because of the time and

energy she has invested in me. That, and I know she is only a phone call away.

Larissa thank you for all your hard work this past year, you are a strong Brescia

female role model and an inspiration to many. I wish you luck on your journey

forward.

Speaking of luck, good luck to everyone on their exams!! It is my sincere

hope you will find some time for rest and relaxation to

recharge over the summer. I am excited for September

to come so my team can get to work, but not too

quickly.

Sincerely,

Amanda Hunt

CAFP Brescia President 2015/16

MISE EN PLACE In This Issue

Connect With Us

CAFP_Brescia

CAFP.Brescia

[email protected]

@cafp_bresica

cafpbrescia.wordpress.com

“Mise en PlaceMise en PlaceMise en PlaceMise en Place” is a French phrase

used to describe the organization

and preparation of ingredients that

takes place before a meal is cooked.

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1

p2: Do you gotta eat here? Part 2 p3: Chocolate Milk / Food Thought p4: Smoothie Central / Eggs My Way p5: Healthy Herbs p6: Carbohy-drates Workout Goal p7: Frozen Foods / Culture p8: Vit C Supplements p9: Agriculture / Campfire p10: Do you gotta eat here? Part 3 p11: Foodie Heaven p12:

Cons of Juicing


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EXEC TEAM

President Amanda Hunt

President Elect

Theresa Handrigan

Special Events

Coordinator

Madelyn Morgan

Public Relations

Gurpreet Rehalana

Fundraising

Directors

Rachel Jessop Leanne Johnson

Newsletter Directors

Hilary Rock Emma Hunt

Treasurer

Rebecca Lewis

IPE Representative

Taylor Cole

Community

Directors

Heather MacAulay

Fourth Year

Representative

Rebecca Lewis

Third Year

Representative

Sarah Clark Cindy Ye

Second Year

Representatives

Jessica Weeden Samantha Thompson

Sarah Rogers

Do You Really Gotta Eat Here?

Part 2- Prince Albert’s Diner-565 Richmond Street By Emma Hunt

Back in January, I visited Prince Albert’s Diner with Rachael—our second stop on our You Gotta Eat Here journey. Prince Albert’s Diner is located on Richmond Street, right near American Apparel and about a ten minute walk from Urban Outfitters (perfect for a bite to eat if you’re out shopping with your girlfriends!). It has a bright yellow exterior, so it’s not hard to miss, and on the inside it has the traditional diner feel. Rachael and I split a chocolate milk-shake (one is more than enough for two!). It was rich, thick, choco-

laty and delicious. I ordered the garlic chicken burrito and Rachael had the loaded pierogies, which both came with fries. We loved the fries. They were extra crispy and had a spice blend sprinkled onto them that was seriously delicious. I thought my burrito was good, but not spectacular. I did like the garlic sauce they used in it, but other than that, it was nothing special. Rachael’s pierogies looked amazing and she enjoyed them. She did feel that the

pierogies and the French fries together was a little heavy, which is understandable considering the pierogies seemed to be fried as well. Our waitress was extremely friendly and suggested to us that we spilt the milkshake, which was nice because we definitely only needed one. To note, they only take cash, so bring it with you or use their ATM machine on site. You also pay at the counter, which took us about 5 min-utes to realize once we figured she wasn’t coming over to have us pay the bill. Over-all, I would definitely recommend checking this place out if you have a craving for milkshakes, delicious fries, or having a traditional diner experience—they even have lots of vegetarian options too! It was a neat little joint with all walks of life congregating together on a Saturday afternoon. The prices were fair, the service was friendly and fast, and I would go just for

the fries. You Gotta Eat Here!

Looking Forward to Next Year! CAFP’s executive team for the 2015/2016 school year is super excited for every-thing that’s in store for CAFP here at Brescia next year and cannot wait to

make it the best year yet!


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Chocolate Milk: A New Reason to Drink It By Heather Macaulay

After a resistance training or endurance work out, many people will reach for a sports drink in an at-tempt to replenish their muscle glycogen and electrolytes, or use it as a protein source. These individuals may want to begin looking to chocolate milk as an option. Research has been demonstrating that chocolate milk is a

well-rounded choice as a post-workout beverage.

Chocolate milk contains essential vitamins and minerals, protein, carbohydrates and it also has a high water content. In comparison to a soy-based beverage or a traditional carbohy-drate-containing beverage, greater gains in lean mass and larger reductions in fat mass were seen in those drinking milk post-workout. This may be due to the fact that milk contains a healthier ratio of carbohydrates to protein than the other sports drinks. Milk’s high water content and electrolytes also help to recover water and electrolytes lost through sweat during exer-

cise.

Chocolate milk is especially effective in recovery from endurance exercise, where the replenishment of muscle glycogen is of great importance. Research has shown that the additional sugars found in chocolate milk provide additional resources to form glycogen. The sugar naturally found in milk, lactose is also easily broken down in the body to glucose, the precursor for muscle glycogen. The natural protein also helps to speed up this

process.

There are many benefits to choosing chocolate milk as your sports drink. Not only does it provide the nutrients required post-workout, it is also fairly cheap. It might be time to look to chocolate milk to fuel your

recovery. Not only is it effective, it’s enjoyable! (Photo from iStockphoto)

Food for Thought By Maja Williams

Eating healthy is good for your mental health. Your brain requires energy, just like anything else in your

body. Steady brain energy comes from glucose, and glucose only. To achieve steady supply of glucose it’s

best to eat regular meals. Focus should be on whole grains with low GI. GI stands for Glycemic Index,

which can keep blood sugar (glucose) levels steady. The lower GI, the slo-

wer it releases energy into the blood stream, keeping you feeling fuller

and energized for hours after eating. By eating whole grains, we are kee-

ping mental alertness steady throughout the day.

Fish and seafood is rich in omega-3 acids, specifically EPA and DHA, which

are linked to prevention or decrease in symptoms of Alzheimer’s disease.

Choose oily fish like salmon, trout, mackerel, sardines and herring. Eating

more fruits and vegetables is always good. Not only that, it provides vita-

mins and minerals, but also contains certain B vitamins, which are known

to reduce levels of homocysteine in the blood. Elevated levels of homocys-

teine are associated with increased risk of stroke, cognitive impairment and Alzheimer’s disease. Other

notable vitamins that help with brain health and function are vitamin C, K, and E. Mineral like zinc is vi-

tal for our health. It can be found in pumpkin seeds, wheat germ and spinach. All these grains, fruits and

vegetables contain antioxidants that are key in neutralizing the oxidant effect of free radicals. This helps

maintain our cognitive health, and certainly is food for thought. (Image from motor-kid.com)


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SMOOTHIE CENTRAL! By Leanne Johnson

Running out of ideas on how to make your morning routine a little

more exciting? A healthy, nutritious breakfast is key to starting your

day off right! Listed below is a variety of smoothie recipes that you

can mix and match to suit your taste for each day of the week:

*Amounts of each ingredient that aren’t specified are to be added as desired. The more milk/juice added, the

more runny your smoothie will be!

**Add ground flax or chia seeds for an extra nutrient boost

***Optional – sprinkle crushed almonds/walnuts on top of finished product

Strawberry Banana – Put ½ cup of vanilla or strawberry yogurt, 1 small banana, frozen strawberries &

milk in a blender. Blend and serve.

Peach Passion – Put ½ cup of vanilla yogurt, frozen peaches, 1 tsp of vanilla extract, 1 tsp of cinnamon &

milk. Blend & serve.

Peanut Banana Berry – Put ½ cup of Greek yogurt, 1 small banana, 3 tbsp of peanut butter, frozen raspber-

ries & milk in a blender. Blend & serve.

Hawaiian Bliss – Put ½ cup of tropical flavoured yogurt, 1 small banana, frozen pineapple, 1 tsp coconut

extract & orange juice in a blender. Blend & serve.

Green Sensation – Put 2 cups of milk (preferably almond), ½ cup of fresh mint, ½ avocado, spinach, dates,

2 tbsp of cacao powder, 2 small bananas in a blender. Blend & serve with slivers of dark chocolate on top.

Berry Blast – Put ½ cup of berry yogurt, 1 small banana, frozen berries & milk or fruit juice in a blender.

Blend & serve.

Orange Creamsicle – Put ½ cup of vanilla yogurt, 1 navel orange, ½ tsp vanilla extract, orange juice & ice

cubes to thicken in a blender. Blend & serve.

Mango Delight – Put ½ cup of vanilla yogurt, 1 small banana, frozen mango pieces & milk in a blender.

Blend & serve. (Picture taken from givemesomeoven.com)

Eggs My Way By Hilary Rock

Ever have those moments when you totally forget what the right word is when ordering fried eggs? You know how it’s cooked but can’t remember what it is called? With hundreds of ways to cook eggs, they have an ordering language all of their own. Below is a quick glossary so that you won’t be

left speechless the next time a waitress asks how you’d like your eggs:

Over Easy - A is a fried egg that is flipped and cooked yolk side down only long

enough to create a film over the top of the yolk, leaving the center of the yolk liquid.

Over Medium - Is the next step after over easy: they’re fried, flipped, and fried a little longer, enough to cook the whites through and brown the edges slightly. Good for

those like the dipping quality without a watery egg white.

Over Hard - A fried egg that is flipped and cooked yolk side down until the yolk has

completely cooked through.

Sunny Side Up - A fried egg that is never flipped or cooked yolk side down. The

whites cook until completely or partially set while the yolk remains liquid.


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Savour Spring with Healthy Herbs By Maddison Froats Spring is technically here. Warmer weather is on its way – promise. That means fresh, seasonal produce is coming too. Something that is anticipated by many food-enthusiasts come late springtime is fresh herbs, arriving from local greenhouses or from backyard planters. Look forward to parsley, garlic scapes, and chives – all available starting about mid-spring. At the end of spring and start of summer, rosemary, lavender, thyme, sage, dill, and mint should be available for use. Aside from kicking our fa-vourite meals up a notch, herbs have many nutritional benefits. Here are nutritional profiles of a few favourite herbs:

One of the most popular culinary herbs is parsley. Due to its health benefits and bright flavour, it should be appreciated as more than a garnish. It is very high in vita-min K, beneficial flavonoid compounds, and anti-oxidants. It is also an excellent source of vitamin C, is a good source of vitamin A and folic acid, and is a great anti-inflammatory agent. Use parsley as a main ingre-dient in salads, tabbouleh, or an alternative pesto.

Rosemary is another favourite. It is used to flavour many meat and pasta dishes, and is also fantastic in egg dishes like frittatas or omelettes. The antioxidant properties of rosemary have been praised for pre-venting carcinogens from affecting grilled meats [University of Arkansas]; use a rosemary marinade on meat before it goes onto the grill. Rosemary is also a good source of vitamin A.

Garlic scapes are lesser known and have a shorter season, though they pack great flavour and nutri-tion. They are the flower stalks that grow from garlic bulbs, but they have a milder flavour. Garlic scapes come from the allium (onion, leeks) family and have beneficial sulphur-containing compounds, and are also a good source of manganese, vitamin B6, vitamin C, and selenium. When warmer weather arrives, garlic scapes are worth picking up on a trip to the farmers market. Here’s how to use it as a tasty pesto from Kerry Michaels for About.com.

Garlic Scape Pesto (15 mins)

Ingredients:

10 to 12 large garlic scapes, with the bulb removed, cut into 1/2 inch pieces

1 cup (lightly packed) clean and dry basil leaves

1/2 cup pine nuts or walnuts

1/4 - 1/2 teaspoon Kosher salt

1/2 to 1 cup (or more depending on how thick you want your pesto) of good quality olive oil

1/2 to 1 cup of grated Parmesan Cheese

Preparation:

Add garlic scapes, basil and salt to the large bowl of a food processor. Start processing, adding oil slowly. Stop processing and scrape down the sides of the bowl with a rubber spatula. Once a smooth paste has been achieved, add parmesan and process until completely mixed in.

Stop processing and add all of the nuts. Pulse processor until nuts are roughly chopped and fully mixed in. This gives the pesto a great texture. Serve with meat, pasta, sandwiches, etc.

www.cookwithwhatyouhave.com

[Amazing Heart Farm]


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Carbohydrate Intakes to Support Your Workout Goal

By: Melissa Lam

What to eat? How much to eat? When to eat? These are all questions athletes may ponder upon during exercise. Athletes may spend hours at the gym train-ing, but their results suffer as their diet does not com-plement their workout. The timing of consumption, as well as the amount and type of carbohydrate ath-letes eat can affect their performance. A proper car-bohydrate diet can help athletes reach their goals by

providing optimal nutrition and calories.

Here are some tips to keep in mind*:

The total carbohydrate intake for athletes in training should be 3-12g/kg of body weight daily.

Prior to exercise:

An athlete should ingest carbohydrates up to 3-4 hours prior to workout. For example, they should con-sume 1g/kg of carbohydrates 1 hour before exercise or 2g/kg of carbohydrates 2 hours before exer-cise. Endurance athletes (e.g. marathon runners, basketball players or competitive swimmers) should choose foods with low glycemic index (GI) as these foods have a slow absorption rate to maintain

blood glucose. During exercise:

When endurance exercise is performed for longer than 1-2 hours, athletes are at risk for glycogen deple-tion, low blood glucose, and fatigue. Researchers suggest ingesting 30-60g of fluid or food per hour during prolonged exercise. Consumption of carbohydrates during exercise will delay fatigue by maintaining blood glucose and carbohydrate oxidation. It is also important to keep in mind that every athlete tolerates a different amount of carbohydrates. Overconsumption of carbohydrates can slow down gastric emptying and cause gastrointestinal distress. Thus, it is up to the athlete to dis-cover his/her carbohydrate tolerance.

After exercise:

The main goal of this phase is to restore muscle glycogen. Consumption of carbohydrates should occur as soon as possible, ideally within 2 hours post-workout. To support glycogen synthesis, blood glu-cose and insulin need to be sustained for a longer period of time; thus, carbohydrate-containing meals should be small and frequent. Further, high GI foods should be selected, as well as protein to en-hance glycogen storage. As for beverages, choose drinks that contain mostly glucose and sucrose as fructose leads to lower glycogen synthesis rate and a potential for gastrointestinal upset. * Complied from lecture conducted by Dr. Pauline Darling MSc PhD RD, University of Toronto, De-

partment of Nutritional

Sciences, NFS302 – Nutrition, Athletics, Performance and Behaviour.

*Remember carbohydrates are just one of the macronutrients that athletes require. Proteins are also very impor-

tant, particularly in resistance training. The emphasis of either carbohydrates or proteins is dependent on the type of

athlete, although both are significant in achieving workout goals. Lastly, keep in mind to rehydrate and replenish

electrolytes. (Image from allmedcorp.com)


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12g/kg of body weight daily.

Top Healthy Foods That Taste Better Frozen

By Courtney Westerberg

With summer right around the corner and everyone wanting to get their bikini-

ready bodies, it’s becoming more and more difficult to avoid the indulgences of

frozen summer treats. Well, here are some alternatives when you are reaching for that ice cream that you

wouldn’t even think to throw in the freezer! Just remember that even though these are healthier options,

they should still be eaten in moderation.

Bananas: Just peel, slice, and throw in the freezer! You can eat them as they are or make a homemade ice

cream!

Frozen Banana Ice Cream Recipe (makes 8-10 scoops):

You will need 3 peeled bananas and about 1/4 – 1/2 cups of milk. Slice the bananas into chunks and

freeze overnight. Place the banana chunks into a food processor and blend. Then add the milk and con-

tinue processing. You can add more milk if needed for the texture. Eat immediately or place in a sealed

container. Enjoy!

Grapes: One you would never think of freezing, but they taste like candy and are so refreshing!

Mango: Cut into cubes and freeze in little baggies! You can eat them as is or toss them into a smoothie!

Watermelon: Frozen watermelon chunks in ice-cold water is super refreshing during a hot summer day!

Yogurt: Make your own frozen yogurt by putting your yogurt in little plastic cups and put a popsicle stick

in it. Once frozen, remove the cup and enjoy!

Don’t Cook, Just Eat Culture By Taylor Cole

The years are ticking by without home economics being a mandatory part of a student’s curriculum.

As a result, it has produced university students and adults that have none or very limited cooking skills. A

whole generation of fast food eaters has been produced, making way for the “Don’t Cook, Just Eat” program

to take off. It promotes ordering food from a variety of locations in your town that will deliver it to your

home or school residence that normally do not have delivery available. This program has sprung up in 160

cities all over Canada, along with being in a total of 13 countries, processing over a quarter of a million or-

ders (globally) every day. Ready-made foods have become more easily accessible than ever to purchase,

whereas homemade meals have become scarce in our culture. The Don’t Cook, Just Eat program is a great

way for people to get their favorite options without the hassle; unfortunately, the name of the program seems

to be promoting the lack of food skills in our youth. There should be a place for all food options, from take-

out to homemade, placing an emphasis in the class room to start the youth in the right direction in terms of

their health and wellbeing.


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Vitamin C Supplements: Use or Misuse? By Rebecca Lewis

So, you’re feeling a little under the weather. You think you might have a bit of

a cold coming on, so you grab a handful of your citrus-flavoured vitamin C

supplements and toss them back. But is this really necessary?

Vitamin C is added to many foods as a food preservative, better known as

ascorbic acid. Vitamin C is one of the most easily obtained vitamins because

it’s nearly in everything! Examples: ½ a cup of raw red/yellow bell peppers

have roughly 100-120 mg of Vitamin C, ½ cup cooked broccoli has about 55

mg and ½ cup of cooked kale about 22 mg. And as for our fruit, 1 kiwi has

about 84 mg, an orange about 60-80 mg and ½ cup strawberries about 52 mg.

(A complete list can be found on the Dietitians of Canada website).

And how do these values relate to our specific needs?

Well, females aged 19 and older need about 75 mg per day, while males need

90 mg.

Women who are pregnant or breastfeeding recommend getting a slightly higher

amount (85-120 mg). The upper limit is 2000 mg/day, meaning consuming any

more than this can have some potential side effects. But because vitamin C is a

water-soluble vitamin, we end up excreting any excess in our urine. (And if

you’re taking a supplement, talk about expensive urine!!)

You may be wondering how much vitamin C are in those tasty little pills you

may take. Well, one of those contains approximately 500 mg of vitamin C.

Over 5 times what you need in a day!

As you can see, it’s quite easy to meet and exceed your Vitamin C require-

ments for the day through a healthy and balanced diet. And contrary to popular

belief it actually does not play a role in preventing the common cold! Getting

too much can actually result in digestive issues. But, it does prevent cell da-

mage and can strengthen your immune system, which protects you from infec-

tion. It is also important for the growth and repair of teeth, bone and skin, and

helps the body absorb non-heme iron.

Maybe it’s time to trade in that container of vitamins for some sliced peppers

or an orange.(Image taken from wikipedia).

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Community Shared Agriculture By Renita Lam

Community Shared Agriculture, or Community Supported Agriculture (CSA) is a great way to support local farmers. Consumers (like you) pay a set fee to local farms at the beginning of the harvest, and in return, the farms will provide you a weekly portion of whatever produce they grow that season. When people partici-pate in CSAs, they share the risks and benefits of farming: if it’s a bad season and the crops don’t do well, your weekly CSA share will reflect that; but if it’s a great season and the crops thrive, your weekly share will be bountiful. It’s also a great way to make sure you eat enough vegetables and fruit since a portion of produce is delivered to the pick up location every week. Farmers’ Markets are another option to support local farms, but by participating in CSAs and paying for produce in advance, farmers have more financial re-sources earlier in the season to invest in seeds and continue making farming a viable career option. If you’re interested in participating in a CSA, http://csafarms.ca/ has a list of CSA farms in Ontario, including some farms that deliver to London! Each farm has its own pricing and sizes for CSA shares, so think about chip-

ping in with your roommates to support a local farm.

A Fun Campfire Snack By Marissa Lustri

This summer, while sitting around the campfire with my family, my aunt surprised us with an alternate

campfire snack other than the classic smores. At first I didn’t know how I felt about making a snack on the

fire that wasn’t smores. But I am happy to say I tried her suggestion and it was delicious. I’ll lead you through the preparation for this snack, but first, I must give you the list of ingredients. Ingredients for 6 people 6 empty ice cream waffle cones ½ cup of chocolate chips/chunks ¾ cup of mini marshmallows ¾ cup bowl of fresh fruit ( blueberries, sliced strawber-ries, raspberries, sliced bananas)

½ cup of skor candy pieces Tinfoil tub of ice cream (optional for topping) First, you begin by taking an ice cream cone and loading it up with your favorite ingredients (excluding the ice cream). Once your cone is full, wrap it up in tinfoil, so that none of the bare cone or ingredients are showing (wrap it snuggly so nothing leaks). Place your tinfoil cone on the hot coals of the fire or rack, but make sure you do not place it directly in the fire. Allow it to sit in the fire for approximately, 3-5 minutes or until it is melted to your satisfaction. Remove the cone very carefully from the hot coals (using appropriate utensils to avoid burning yourself) and unwrap after it cools for a while. It is now your choice if you want to add a scoop of ice cream to your cone or to just eat it as is. Either way it is yummy and enjoyable treat for the young and young at heart! I hope you have a great time making and enjoying this quick and easy dessert. (image from The East Shore Mainstreet)


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Do You Really Gotta Eat Here?

Part 3- The Early Bird-355 Talbot Street

By: Emma Hunt

On my final You Gotta Eat Here journey in London, I visited The Early Bird on Talbot Street last month with two of my friends for dinner. The restaurant was bus-tling and full of eclectic art, décor, and tons of posters plastering the walls. We were seated beside an array of mismatched owls that were mixed with some handmade paper cranes. I’m guessing the customers made them with their napkins and were left them there to add to the cool, hipster vibe. Our waitress was super friendly and laidback. We even chatted with some of the customers beside us—that’s just the kind of place it is. I ordered the Portobello Griller. My friends ordered the Fish n’

Chip Sandwich and the Pulled Pork Sandwich. They all came with waffle chips. We also got their French fries with garlic aioli to share. The portions at the Early Bird are huge! We defi-nitely did not need to order the fries, but they were still super delicious with a BBQ rub sprin-kled over them. My sandwich had a really earthy taste and the sauce on it was delicious. I don’t think I would order it again because there is so much else on the menu I would like to try, but it is a tasty vegetarian option. Both my friends enjoyed their meals, but none of us good finish them be-cause they were so massive! We all loved the waffle chips that came with the sandwiches; they were extra crunchy, just like I like my chips! Dinner came in under $20 like the other restaurants, and we left feeling sig-nificantly fuller than before! It’s exactly the kind of place you want to go out to with friends before the night out on the town or having a quick bite to eat for lunch. I’ve brought my dad to the restaurant and we both really enjoyed the friendly, funky atmosphere and good food. Both of us couldn’t finish our food that time either! I would definitely recommend checking this place out if you are downtown and looking for a bite to eat. Next time I go, I want to try some of their tacos from their taco menu. The grilled cheeses also looked delicious at the table next to us. I hope I was able to give you some ideas for neat restaurants to check out in London while

you’re here at Brescia! Thanks for reading! You gotta eat here!


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Foodie Heaven Jessica Boucher

Over the summer vacation, I had the opportunity to visit Old Montreal with my best friend for the very first time. I had already been to Quebec City for a grad trip, and loved it so much that I knew it would not be the last time I visited the province. Old Montreal is a very beautiful part of Montreal, and while the scenery was stunning, it’s the food we enjoyed there that really made our experience a great one. Our first night there we wandered around the city and just decided to go into any restaurant that had its doors open with a decent menu, as we didn’t really know what to expect. We found a little gem on the corner and this is where our culinary adventure began. Cheese plates are a pretty popular menu item in Old Montreal, so naturally this was the first thing I ordered. I actually ended up ordering a cheese plate or meat plate at every restaurant that had one. The first cheese plate was actually really good at the time, but as we went to other

restaurants, the platters became more diverse in their selection of cheese and condiments. For breakfast, we visited a small café next to our hotel, where we both ordered crepes. Crepes are also a really popular menu item in Quebec, both sweet and savory. My crepe had Montreal-smoked meat and mustard in it, which by the way, is an amazing combination of flavours. Since we were in Quebec, we obviously tried their poutine.

At the first place we tried, the poutine wasn’t really that special. But we tried it again when we met with some of our friends in Montreal at a place called Orange Julep. That poutine was amazing and I would make the trip back there just to eat it again.

We went to a lot of restaurants on this trip, but one place really stands out above all the other places. One night we had completely forgot about reserving a table anywhere, and a lot of places were already booked. We ended up just taking a risk and going to the first available place, called Modavie. I don’t know why it was still available because this food was literally to die for. They are well known for their lamb chop, which is what I ordered. It actually melted in your mouth. Everything about the entire meal was perfect. I also tried Foie Gras for the first time and although I don’t agree with the process of making Foie Gras, it was actually pretty good. If you are a foodie like myself, and have never been to Old Montreal, you need to go.

Everything from the food and service, to the scenery and overall atmosphere was absolutely spectacular and I cannot wait to go back!

www.yelp.ca

www.mennonitegirlscancook.com


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The Cons of Juicing Larissa Valentine

Juice diets are becoming a trend in today’s society; however there are faults in people’s understanding

of these diets as well as health risks associated with them.

I have a friend who was instructed by his physician to start an all juice diet, without any other educa-

tion on the topic. So he came home and juiced 20 apples. It caused his blood sugars to spike so high, he almost

went into a hyperglycemic coma.

People have begun to use juice diets as a means to lose weight, boost immune system and prevent dis-

ease. Juicing for weight loss can harm our bodies, juicing deprives our bodies of certain things, and can affect

the prevalence of disease negatively.

Why is juicing not necessarily helpful?

People who decide to go on juice diets often use the juice as a meal replacement.

If you are only drinking juice and you are receiving too few calories throughout the day, your metabolism

can slow down. When solid foods are reintroduced, weight gain occurs because of fat cell formation.

Weight loss may come from loss of muscle mass, due to inadequate protein intake.

When skipping whole meals, individuals often become irritable and lose concentration, due to blood sugar

swings and lack of protein being delivered to the brain.

You don’t realize you are consuming a lot of calories in a short time.

People tend to add a lot of fruit and some vegetables into their juice, to meet daily food guide recommenda-

tions. However, juicing 3-5 fruits and vegetables more than once a day is way more than you would typi-

cally eat in one day and very high in sugar.

If you are drinking these juices with normal sized meals, you are taking in a lot of calories, which can pro-

mote weight gain.

Juice also does not have the satiating power that solid food has. This can cause people to overeat when they

do have solid food, because it is more filling.

Juicing can be depriving our bodies of certain things.

Juicing removes the pulp and skin from fruits and vegetables, so fibre is lost.

The majority of Canadian’s already aren’t getting the fibre they are required. When juicing, only approxi-

mately 10% of the original fibre remains where the rest is discarded.

Insufficiency of dietary fibre can disrupt healthy bowel function and loss of fibre also decreases the bulk,

resulting in low satiety.

Antioxidants are lost when these products are juiced as most remain in the pulp.

Although vitamins are concentrated in juice, the benefits of getting them without the rest of the fruit has

been shown to be less effective in our bodies than having them from the whole fruit.

When on a strict juice diet, the fat soluble vitamins

(A, D, E and K) often found in vegetables, have

difficulty being absorbed.

Juicing can actually be more harmful than helpful for our

bodies. A good alternative to ensure you are meeting Can-

ada’s Food Guide recommendations for Fruits and Vegeta-

bles are smoothies, which contain fibre, volume to keep us

feeling full and do not have as much fruit and vegetables in

them due to the bulk of fibre.


Thank you to this month’s contributors!

U n P e t i t F o u r About CAFP

The Canadian Association of Foodservice Professionals (CAFP) is an

organization devoted to ongoing professional development of

individuals working in the foodservice industry and students in

related fields. CAFP offers bursaries and scholarships to help stu-

dents follow their goals in culinary, supervisory, hospitality, mana-

gerial, or dietetic programs. CAFP also offers opportunities to

attain professional credentialing with the Credentialed Foodser-

vice Executive (CFE) Program. CAFP is a fun and dynamic associa-

tion that provides opportunities to meet and mingle, educate and

Questions? Comments?

Feel free to contact us with opinions or suggestions that you may

have regarding Mise en Place or CAFP at Brescia. Got a great idea

for an article? Send us an e-mail and become a part of the news-

letter committee! If you contribute 3 or more articles throughout

the year, you will receive a certificate from the newsletter com-

mittee. We look forward to hearing from you!

Contact us at: [email protected]

Un Petit Four is a small confection or dessert served at the end of a meal. Each

month, this section will feature some form of fun food-related trivia.

Did you miss an issue? Check out all of our past newsletters at:

http://www.cafp.com/News/newsBranch/index.asp under London’s Brescia University College Branch

Sweet Easter Facts

-The largest Easter egg hunt

had 9,753 children

searching for 501, 000

eggs.

-The tallest Easter egg ever

made was 10.39m tall

and weighed 7,200kg.

-The most popular chocolate egg is the

Cadbury Crème Egg. In Birmingham, they

produce 1.5 million each day.

-About 1 in 5 children make themselves sick

from eating too much Easter sweets.

(Taken from Birmingham Mail and picture from Phase Eight blog)

13

Renita Lam

Marissa Lustri

Rebecca Lewis

Courtney Westerberg

Taylor Cole

Melissa Lam

Maddison Froats

Leanne Johnson

Maja Williams

Heather Macaulay

Larissa Valentine

Jessica Boucher

Emma Hunt

Hilary Rock

Thank you everyone for such an

amazing year! CAFP hopes you have

a wonderful summer!

Documents

CAFP April Newsletter