GREENPEACE JEOPARDIZING LOCAL, GREEN JOBS . . . FMNS REGIONAL TRAINING PROGRAM SCHEDULE FOR WINTER 2015  . . . EQUINE GUELPH REPORT ON RESEARCH  . . . WORKPLACE HEALTH AND SAFETY REGULATIONS - REQUEST FOR PUBLIC COMMENT . . . CHRISTMAS SHRUB . . . OTHER NEWS OF INTEREST...

GREENPEACE JEOPARDIZING LOCAL, GREEN JOBS
Source: Pulp & Paper Canada
The Ontario Forest Industries Association (OFIA) has voiced concerns about anti-SLAPP legislation that was recently re-introduced to the Ontario legislature. The industry organization says by supporting this legislation, Premier Wynne is “supporting well-financed special interest groups, like Greenpeace, by providing them the freedom to slander.” (read more)

FMNS REGIONAL TRAINING PROGRAM SCHEDULE FOR WINTER 2015
Source: Farmers’ Market Sector News Keep an eye on all that we have to offer and be sure to take advantage of your membership in FMNS by registering. Business Excellence Skills for Farmers’ Market Vendors training programs are scheduled for the months to come. (read more)

EQUINE GUELPH REPORT ON RESEARCH
Source: Equine Guelph
University of Guelph researchers discuss their current research projects: 10 videos, 1,005 views, one hour, 29 minutes. (read more)

WORKPLACE HEALTH AND SAFETY REGULATIONS – REQUEST FOR PUBLIC COMMENT
Source: NSEF
The Department of Labour and Advanced Education has made proposed amendments to the Workplace Health and Safety Regulations and are currently accepting public comment until December 19, 2014. (read more)

CHRISTMAS SHRUB
Source: Rural Delivery
2 oranges
2 tangerines
2 lemons
2 cinnamon sticks, 3 inches long
20 whole cloves
20 allspice berries
1 vanilla bean
3 cups sugar
8 cups white rum
2 1 /2 cups water

Wash the fruits, and use a vegetable peeler to remove the zest (the oil-rich outer rind) in strips. Combine the citrus zest, cinnamon sticks, cloves, allspice, the split vanilla bean, two cups sugar, and two cups water in a saucepan. Bring to a gentle boil, reduce the heat to the lowest setting, and let the ingredients infuse for 30 minutes. Strain the syrup into a large mixing bowl.
Combine the remaining one cup sugar and one-half cup water in a large, deep, heavy saucepan. Cover the pan and bring to a boil. Remove the cover and cook the mixture over high heat until it turns golden brown, about five minutes. Remove the pan from the heat and let it cool for five minutes. Add one cup of rum to the caramel. Be careful: the mixture may spatter.
Return the pan to low heat and cook the mixture, stirring with a wooden spoon until the caramel has dissolved in the rum. Add the caramel mixture and the remaining rum to the citrus syrup. Whisk to mix, then pour the mixture into clean bottles. Seal with corks. The shrub is ready to drink immediately, but will be even better if left for a week or so to allow the flavors to blend. Store in a cool, dark place. Make about two quarts.