Holland Gardens retirement residence opened its doors and welcomed its first resident on Monday, April 1st, 2019.

Jill Macrae arrived this morning and was greeted with champagne, and a welcome home sign spelt out in balloons. Over the next 30 days, she will be joined by 25 new neighbours who will move into the six-story, 138-unit facility.

“When I drove up and walked in the door, that’s when I really thought, ‘holy smokes, I have a space that’s mine,’” said Macrae.

The Bradford residence is equipped to meet the needs of its residents all under one roof with nurses on call 24/7. Each care floor has a kitchen, dining area, lounges and activity areas.

Continue reading article from Barrie CTV News

Living Loving Local at Verve this Month: Lamb

Lamb is a popular meat served throughout the world in many cultures and many countries.  From feasts to everyday fare, lamb can be flavoured with a variety of herbs and spices and cooked in a multitude of ways.  Kebobs to Irish stew, Mulligatawny soup to tagine, koftas to crown roast, no matter how you slice it and spice it, lamb is a delicious source of lean protein.

Canadian Statistics:

• The average Canadian eats one kilogram of lamb per year. (compare that to the whopping 44 lbs of beef per year we eat!)
• Ontario, Quebec and Alberta are the most important lamb meat producing provinces in Canada.
• In 1966 the first Canadian native sheep breed was introduced. “The Rideau Arcott” breed can produce multiple off-spring, three times per year, thus it rapidly transformed the Canadian lamb meat market.

Canadian History:

• Sheep has always been a valuable commodity. Its wool was used for clothing, its milk churned into butter and cheese and its meat eaten for nourishment.
• Sheep were introduced to Canada in the mid-17^th By 1671 there were approximately 400 sheep recorded.
• The Ovine (Sheep) population peaked at 3.6 million in 1931. Wool was the most important part of the sheep as most clothing was made from this fibre.
• Post WWII lighter synthetic fabrics were introduced and the need for wool greatly diminished.
• By 1977 the Canadian sheep count was around 560,000 a mere 1/6 of what it had been at its peek.

Health Benefits:

• Lamb is an excellent source of protein, iron, zinc, phosphorus, selenium and B Vitamins such as B12 and B3 Niacin
• Lamb is a good choice for people watching their fat intake mainly because the fat in lamb is mostly visible and can be removed.
• Lamb is higher in Omega-3 Fatty Acids than most other land-based animals.

Lamb Breeds:

There are 860 pure breeds of sheep in the world, 52 of which can be found in Canada. They fall into four categories:

1. Maternal: These are the sheep that look after the newborn lambs but don’t necessarily give birth to them. Due to the multiple births of lambs in the Sheep Barns, these sheep help with the nursing of the newborns. Popular varieties are Dorset and PolyPay.
2. Paternal: Popular breeds are Sulfolk, Hampshire and Texel. They are mainly used for meat production.
3. Prolific: The breeders. The Canadian breed, Rideau Arcott, are mostly used for the birthing purposes and have been known to birth more than one lamb at a time.
4. Milk: The East Friesen, British Milk, Lacaune are breeds used for making sheep milk cheese. Production is done mostly in Quebec where the industry is growing mainly because sheep’s milk has twice the fat of cow’s milk and 40% more protein which makes a delicious product.

Fun Facts:

• A ewe (female sheep) can produce seven to ten pounds of wool a year.
• Lambs are usually able to stand within 30 minutes of being born.
• Up until the age of one both the animal and meat are called lamb.
• Meat from lambs older than one year of age is called “hogget”.
• Mutton is the meat of an adult sheep.

Recipes:

Here is just one of the many delicious recipes we are serving at our Living Loving Local celebrations this month:

• Scotch Broth Soup
• Lamb Koftas

A body as fine-tuned and healthy as can be is helpful to living an active and inspiring life full of Verve. That is why we are proud to introduce our Verve Superfoods Program.

Superfoods: What are they and why should we eat them?

We consider superfoods to be whole, unprocessed foods that contain bioactive compounds, which when consumed regularly as part of a varied diet, are good for overall health, disease prevention and anti-aging functionality. In addition to vitamins and minerals superfoods are loaded with any of the following:

• Flavonoids to boost immunity and act as anti-inflammatory agents.
• Pre & Probiotics that support improved digestion and immune function.
• Plant Sterols to help lower cholesterol and contain anti-cancer, anti-inflammation and antioxidant properties.
• Dietary Fibre which aids in glycemic control, heart health and digestion.
• Antioxidants to prevent or slow damage to cells caused by free radicals (unstable molecules in the body).
• Omega 3-fatty acids which are good for heart health, anti-inflammation and slowing cognitive decline.

The study of bioactive compounds (also referred to as phytonutrients) is relatively young and much of the research is still in the laboratory state. More research is needed, especially in human studies, to conclusively determine if a sufficient quantity of the compounds are retained throughout the digestive process to be of therapeutic use. Applications for these bioactive compounds may, one day, include supplements or food additives. Having said that, it is generally that a diet rich in a variety of foods, especially plant foods, is good for overall health.

While there are many foods that offer potential health benefits, we’ve chosen 21 foods regularly available across our daily and specialty menus to feature in our Verve Superfoods Program. Apples Avocado, Beans & Lentils, Beets, Blackberries, Blueberries, Bran & Oats, Broccoli, Cauliflower, Cherries, Cranberries, Eggs, Fatty Fish, Nuts, Peaches, Raspberries, Spinach, Strawberries, Squash, Tomato, and Yogurt. Through education, events and of course tempting menu choices such as Beet and Honey Frozen Yogurt, Sweet Soya Ginger Salmon or Smoked Duck with Cherry Sauce, we hope to inspire our residents to choose these delicious superfoods more often for optimal health and well being.

Verve Superfoods: a delicious choice, a healthy choice.

Question: What is the best piece of advice you ever received?

Elizabeth: To always stay positive and never lose hope in life no matter what. I grew up in Scotland and was always taught to be strong. I think we are only given one life and we should try our very best to find the things that make us happy and do them any time we can. I love to dance and if there is music playing then I’m going to be on the floor dancing along to it. If you have a positive mind and good heart, you can overcome just about anything.

Question: What is one things that has surprised you about getting older?

Dorothy: Pretty much everything! I can’t remember my left from my right most days. Sometimes that can be a good thing though. Everything is brand new when you can’t remember.

Question: If you could tell your younger self one thing, what would it be?

Joy: To not take things personally or too seriously. I think when you’re a woman you work really hard to make people happy and never take the time to do things for yourself. It isn’t until you’re older that you realize you don’t have to be that way. I think that it is important to slow down sometimes and to never be afraid to take risks. To be honest, I think I was pretty good when I was younger. Maybe if I could go back and tell my younger self something it would be to just have more fun.

From residents who have moved to a retirement home at all different ages, they often say, “I wish I had moved in sooner!” The reason is that so many of their fears or concerns are alleviated once they get settled into a residence and meet some new friends and find their rhythm. One of the concerns is that seniors say they don’t want to lose their independence or have a rigid schedule. The exact opposite is true, many retirement homes offer flexibility for services such as meals, vacation time, visitors, pets, decorating suites and more. One example is open seating dining where the residents are invited into the dining room by a hostess and seated much like at a restaurant. It is a great way to enjoy new connections and partake in lively conversations at each meal. Open seating dining means that the residents can come to the dining room any time during the meal period, not at a set time and not at a set seat with the same people each day. There are also a variety of programs and outings offered and activities are planned well in advance so residents can plan their schedule to attend the programs they are most interested in. Most retirement homes have programs every day and evening to accommodate all interests and group sizes and encourage resident input on the planning of activities.

Some seniors are very settled in their own condos or homes and feel that moving and packing years worth of belongings is just overwhelming. Moving into a retirement residence means downsizing furniture and this can be difficult to manage. The retirement home marketing person can offer referrals to down sizing specialists, movers they are familiar with and they can offer advice on what pieces of furniture are necessary. Viewing a display suite or a furnished suite will give the perspective of how much furniture and what type would be most suitable.

The average at many retirement homes is around 85-88. Does that mean you should be that age before considering moving? No, not at all. The average number of years residents might live in a retirement home varies from 1 or 2 years to 10 years and more. Waiting for family to get stressed and unable to offer support or until a health scare happens might mean that the full enjoyment of a retirement home is not realized.

The ideal time is probably before you think you need to move. Shop around and visit different homes and find a retirement home that feels right for you. Retirement homes are not a nursing home, they are a community where a senior can live an all-inclusive lifestyle, be active and as involved as desired, and enjoy retirement with peace of mind. Have an idea of your must haves and desirable location and start visiting, have lunch and get a feel for the atmosphere of a home.

Written by Amanda Hill, General Manager, Thornebridge Gardens, New Westminster, BC

Carrots are nutritional heroes packed full of vitamins, antioxidants, minerals and even fiber. Their versatility allows them to be used in everything from salads, soups and stews to baby food and even natural pet foods.  Their naturally occurring sweetness also makes them a perfect ingredient to be used in desserts.

History:

• Approximately 5000 years ago wild carrots were believed to have grown in the region where Afghanistan is today. The seeds and greens were used mostly for herbs and medicinal purposes.
• As time went on, in Ancient Egypt, Greece and Rome carrots were eaten both raw and cooked as we do today.
• It is said that orange carrots were first grown in the 16^th century by the Dutch to honour their Royal House of Orange. Prior to that, carrots were most plentiful in white, yellow, red and purple.

Canadian Statistics:

• Most of our carrots grown in Canada stay in Canada, however 69% of what is exported goes to the United States.
• Ontario leads in Canadian carrot production at 43% as they have the optimum growing conditions.
• Approximately 50% of Ontario carrots are grown in Muck Soil. Muck soil is drained swampland which produces humus (humus is a black organic substance made up of decayed plant or animals) that drains well and is relatively stone free.

Health Benefits:

• The most beneficial nutrients are closest to the outer skin of the carrot. The best way to clean a carrot is to simply wash it.
• The orange colour of the carrot is a natural ingredient called Beta Carotene and when consumed the body converts it to Vitamin A, which is key to good eyesight.
• The minerals found in carrots regulate blood calcium levels and help clot blood: potassium, calcium, cobalt, iron, magnesium, copper, iodine, phosphorus.

Fun Facts:

• Baby carrots come from larger broken carrots that are machine rubbed to a short, round-ended baby carrot.
• One teaspoon can hold 2000 carrot seeds!
• According to the World Book of Guinness Records the largest carrot to date is 19 feet, 1 7/8 inches long. The heaviest carrot is 9.07kg. Both were grown in the UK.
• The green tops of the carrot are edible.
• Carrots are often used to create orange food colourings

Recipes:

This month our Verve properties throughout Canada will feature the following carrot recipes:

• Carrot Pie
• Carrot, Ginger & Orange Soup

Today considered a superfood, cranberries are one of the few foods truly native to North America. Cranberries have been harvested by Native American peoples since they first set foot onto North American soil.

History:

Cranberries were used as both a food and a medicine by First Nation peoples. As a food they were often mixed with dried meat, pounding the mixture into a pulp called pemmican.  They also ate the berries raw or in a sauce, sweetened with maple syrup.

As a medicine, cranberries were used as a poultice for wounds and a cure for blood poisoning.  It was also used as a dye to brighten fabrics.

To early settlers, cranberries were an excellent source of vitamin C consume to prevent scurvy.

Commercial cultivation of the cranberry began in the early 1800’s on the east coast of the United States.

Canadian Statistics:

• There are approximately 3000 hectares of cranberries grown in Canada.
• Canada is the world’s second-largest producer of Cranberries.
• Ontario has only three commercial plantings or bogs: Johnston Cranberry Marsh near Bala, Iroquois Cranberry Growers south of MacTier and Upper Canada Cranberries in Ottawa.
• British Columbia has over 80 producers, located in the lower Fraser Valley and on Vancouver Island, who produce in excess of 75 million pounds of cranberries annually,
• BC accounts for approximately 12% of cranberry production in North America.

Farming:

• Cranberry plants are evergreen vines (related to the blueberry) that prefer wet soil, preferably made up of sand and peat, which is why the fields are traditionally called “cranberry bogs.”
• They need a carefully controlled water supply, both for irrigation and for the flooding technique used to harvest them.
• In the winter the bogs are flooded to form a layer of ice, this prevents winter damage and allows machinery to drive out onto the bogs to lay down sand and to ditch the perimeter of the bog.
• In the spring the flood is drawn off and the plants begin to grow.
• In the fall berries that are to be sold fresh are harvested dry, using a machine that combs the berries off the vines.
• To harvest cranberries for processing, the bog is flooded to a depth of several inches and a mechanical beater knocks the berries into the water; as they float, they are pumped into trucks for transport to the processing plant.

Health Benefits:

Cranberry’s list of potential benefits is long: prevention of urinary tract infection, gum disease, stomach ulcers, heart disease and cancer, are just a few.

Cranberries are thought to provide health benefits due to their flavonoid and phytonutrient content. These naturally occurring compounds provide antioxidant and antimicrobial benefits to the body.

Cranberries also provide numerous cardiovascular benefits. They have been shown to reduce low-density lipoprotein (LDL)-oxidation, maintain or improve high-density lipoprotein (HDL) levels, reduce platelet aggregation and improve vascular function.

Cranberries are packed with Vitamin C.  One cup of cranberries provides 22 percent of the recommended daily intake.

Another component of cranberries is the antioxidant Beta-Carotene. It is one of the ingredients that give cranberries their red color. Beta-Carotene helps the body synthesize Vitamin A which is best known for its part in providing healthy vision.

Fun Facts:

• Native Americans called cranberries “A’io”
• A barrel of cranberries weighs 100 pounds.
• Give or take a few, there are about 450 cranberries in a pound.
• Approximately 4,400 cranberries are squished for one gallon of juice.
• Cranberries bounce! Small pockets of air inside the fruit enable fresh fruit to bounce. (this is also what makes them float in water.)

Recipes:

This month our Verve properties throughout Canada will feature the following cranberry recipes:

• Cranberry Shallot Sauce served with Turkey or Lamb
• Mixed Green Salad with Orange Cranberry & Pecan
• Classic Pear & Cranberry Crisp
• Apple Cranberry Cake

Courtyard Gardens residents and long time family member, Vickie McLeod, all took part by collecting, organizing, designing and sewing a handmade Quilt using recycled fabrics.

The 7 month project is now complete & Courtyard Gardens will be holding a raffle draw until December 7th for a chance to win the beautiful, handmade finished product with all proceeds going to the Alzheimer Society in Richmond, BC.

We are all extremely proud to be part of such a wonderful project raising awareness for a worthy cause!

Click here to donate and learn more about the Alzheimer Society in BC

Breezy Johnson (middle) celebrates her 100th birthday with her friends and family, including her daughter, Karen Howell (left), and granddaughter Sarah Toews (right). Brennan Phillips/Western News

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It is a simple mantra that has kept Penticton’s Breezy Johnson going all these years, right up to her 100th birthday.

“Well, everything in moderation, that’s my advice,” said Johnson. “When people ask about my secret, all I can tell them is that my mom and dad gave me good genes. I only wear them on Sunday’s so they’ve lasted a long time.”

Johnson is a resident of the Concorde Retirement Residence and on Oct. 21 she celebrated her 100th birthday with her family and friends. She reflected on her life this past century.

Click here to continue reading article from the Penticton Western News

Wild salmon from British Columbia, has earned an international reputation as a premium quality, highly nutritious protein source.

Harvested for centuries along the west coast of Canada, first by Aboriginals then by early settlers, BC salmon has become an integral part of BC’s environment, culture, identity and economy. Today it is a $400 million business. Salmon farming and fishing employ thousands and provides sustenance for hundreds of communities along the west coast of Canada.

History:

• Wild Pacific Salmon is an ancient fish. It is possible to trace the ancestry of this fish back six million years when it had fangs, weighed over 500 lbs. and was ten feet long!
• The salmon’s ability to move between fresh and salt water has enabled it to evolve through at least five major ice ages.

Lifecycle:

Birth:  Spawning females scoop out a hollow in the gravel of a streambed and lay 2,500 to 3,000 eggs. Eggs are immediately fertilized by the male then covered with gravel by the female to incubate eggs over the winter.

• Alevins are first hatched from the eggs while still under the gravel.
• Alevins grow into fry at which point they resemble miniature salmon.
• Fry develop into smolts which then migrate to the ocean where they grow into adults.

Death: When adult salmon are ready to spawn, they miraculously return to the very river or stream of their birth. During the last leg of their journey home, they cease feeding and live off their stored fat. Their bodies change colour and shape during this time, and once their eggs are laid and fertilized, their cycle is complete and the salmon die.

Aquaculture: Farmed Fish

Instead of river reproduction farmed salmon spend their first 12 to 18 months in a land-based recirculating aquaculture system (RAS) facility where they hatch to alevin, develop into fry, and finally go through the smolt transformation.

Once smolts reach about 100g they are vaccinated against common ocean viruses and transported to the ocean farm located in the most remote areas of the B.C coast. Often farmers live in floating houses on the farm to monitor the fish day and night.

The fish live here for up to two years where they are fed a nutritious feed in the form of dried pellets, (similar to dry dog food) until they are approximately 10 to 12lb when they are transported by boat to the processing plant.

Five Species of Pacific Salmon:

Sockeye: Average lifecycle 5 years.  Average weight 6 lbs. Sockeye spawn in streams with lakes in their watershed and stay in those lakes for one to three years before migrating to sea. They travel thousands of miles into the Gulf of Alaska and North Pacific Ocean where they feed. They return to their spawning stream when they are three to six years old.  Because of its long migration, sockeye carry a considerable amount of fat, making it an important source of omega-3 fatty acids, which gives the meat a rich and intricate flavour.

Coho: Average lifecycle 3 years.  Average weight 4 to 12 lbs. Young coho fry are different than the other salmon species as they stay in their spawning stream for a full year after they emerge from the gravel. Adult coho usually return to fresh streams close to the ocean, although some will journey as far as 1,500 kilometres inland. Coho are similar in taste and texture to sockeye salmon with a moderately full flavour and medium texture. The reddish-orange colour of the flesh is retained after cooking.

Chinook: Average lifecycle 4 to 7 years.  Average weight 20lbs.  Chinook fry may go to sea soon after hatching, or after one to two years in fresh water. Chinook migrate as far as 1,500 kilometres inland. Chinook are generally considered the richest and most flavourful of all salmon.

Pink: Average lifecycle 2 years.  Average weight 4lbs. Pink salmon fry migrate to the sea as soon as they emerge from the gravel and live almost their entire two years in the ocean. Adults leave the ocean to spawn in streams that are a short distance from the sea. Pinks are lean and mild in flavour with low oil content and a small flake.

Chum: Average lifecycle 3 to 5 years.  Average weight 8lbs. Chum salmon generally spawn in late fall and usually in the lower tributaries along the coast, rarely more than 150 kilometres inland. Fry emerge in the spring and go directly to sea. Because of their low oil content, chums are considered one of the milder species of Pacific salmon.

Salmon Run: Year to Year

• The numbers of wild salmon that return to BC waters to spawn varies greatly from year to year and even decade to decade. For example, many sockeye salmon populations are very abundant every third or fourth year.
• Warming ocean waters and reduced water levels in rivers have a long-term impact on BC Salmon. Warm water causes a decrease in the food salmon eats which results in a lower survival rate and hence lower numbers of spawning fish for future stocks.

Canadian Statistics:

• BC exports wild salmon to 53 different countries generating an average export value of $100 million. The United States, Japan and United Kingdom are our highest value export partners. Canadians consume another $50 million worth of wild salmon products.
• Farmed salmon is double to triple farm gate sales and provides 6000 jobs to British Columbians. Farmed salmon is the province’s largest export product.

Health Benefits:

• Salmon is an excellent source of tryptophan, an all-natural sedative.
• Salmon is an excellent source of vitamin D. One can of salmon contains a day’s worth of vitamin D.
• Salmon protects your eyes. Eating salmon twice a week has been shown to significantly decrease the risk of macular degeneration.
• Eating salmon increases your cardiovascular health due to its high levels of the omega-3 fats, EPA and DHA which reduce inflammation, keep the blood from clotting excessively and relax dilating arteries.
• Eating salmon is beneficial in the treatment of osteoarthritis and other inflammatory joint conditions.

Fun Facts:

• How do salmon find their way back to the stream of their birth? It’s still a mystery, but it is thought they rely on a combination of genetic coding, celestial navigation, electromagnetic current, and a strong sense of smell.
• Salmon colour is the result of pigmentation by carotenoids, found in algae eaten by the food salmon eats.
• Count the rings on a fish scale to determine their age…much like counting the rings on a tree.
• The skin colour of sockeye and chum salmon changes from black to grey to brown to red as it approaches fresh water in the spawning season.
• Atlantic salmon can spawn more than once, but some die of exhaustion after breeding. Pacific salmon reproduce only once and die shortly after.

Salmon Recipe:

This month our Verve properties throughout Canada will feature the following salmon recipe:

Sweet Ginger Glazed Salmon