FUNDING AVAILABLE FOR SHEEP HANDLING SYSTEMS IN NOVA SCOTIA . . . ALBERTA AND MANITOBA UP THE ANTE ON POULTRY BIOSECURITY  . . . TREE TRADITION: 25 YEARS AT THE HALIFAX FORUM . . . CLIMATE TALKS FACE A LONG, HARD ROAD TO CRUCIAL PARIS MEETING NEXT WINTER . . . OTHER NEWS OF INTEREST...

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FUNDING AVAILABLE FOR SHEEP HANDLING SYSTEMS IN NOVA SCOTIA
Source: Truro Daily News
Holly Hines is thrilled the sheep industry is receiving funding as well as awareness. The federal government has approved $29,700 under the Growing Forward 2 program for the sheep industry in Nova Scotia. The industry, spearheaded by the Sheep Producers Association of Nova Scotia, will contribute $44,550. “It’s really exciting because in my mind, the dairy industry gets a lot of … attention. It’s really, really nice to see the sheep industry get some,” said Hines, an agriculture technician and shepherd at the Dalhousie Agricultural Campus in Bible Hill. (read more)

ALBERTA AND MANITOBA UP THE ANTE ON POULTRY BIOSECURITY
Source: FCC
An outbreak of avian influenza in British Columbia has Manitoba and Alberta poultry farmers stepping up their own biosecurity measures. “We have notified our producers to enhance their biosecurity during the recent developments in B.C.,” says Wayne Hiltz, executive director of Manitoba Chicken Producers. “As soon as we received word of the avian influenza in B.C., we alerted all of our producers to enhance and increase their biosecurity measures on-farm,” adds Alberta Chicken Producers executive director Karen Kirkwood. (read more)

TREE TRADITION: 25 YEARS AT THE HALIFAX FORUM
Source: The Chronicle Herald
Now that most of the work is done, the fun begins for Randy Naugler and his crew. “We’ve been selling our Christmas trees at the same location on Almon and Windsor streets for 25 years, and we’ll get the same customers year after year — it’s just a lot of fun,” said Naugler, who owns a 200-hectare Christmas tree growing operation in Lunenburg and Queens counties. (read more)

CLIMATE TALKS FACE A LONG, HARD ROAD TO CRUCIAL PARIS MEETING NEXT WINTER
Source: Rabble.ca
With yet another United Nations high level conference making very little, if any, real progress on slowing climate change, a near miracle will be required if countries are to reach a meaningful and binding global agreement on carbon emissions in Paris next December. The “Lima Call for Climate Action” document, agreed to on Sunday by 194 countries, is not a new “deal” for the climate, as conference observer Green Party Leader Elizabeth May pointed out. It is a 12-month work plan leading to the final meeting in Paris. (read more)

TOURTIERE
Pastry
3 cups flour 1 1/2 cups butter (just cooler than room temperature, but still firm) pinch of salt 1/2 cup water (room temperature) 1 egg 1 tablespoon fresh thyme leaves
Filling
2 pound ground pork 1 1/2 cups cold water 1 cup onion, finely chopped 1/2 cup celery, finely chopped 1 teaspoon ground black pepper 1 teaspoon dried savory 1/2 teaspoon dried rosemary 1/2 teaspoon grated nutmeg pinch of cinnamon salt to taste 1 cup old-fashioned rolled oats
Make the pastry the day before. In a food processor, mix flour, butter and salt. Pulse until you get pieces the size of small beads. In a separate bowl, mix egg, water, and thyme leaves. Add to the food processor, pulse until dough just comes together. Remove from the processor and form a ball, trying not to work the dough. Cover or wrap with plastic film and refrigerate for at least 12 hours.
To prepare the filling, add pork and water to a large, heavy frying pan, over medium heat, and heat to boiling point. Add the vegetables and herbs, but not the salt and rolled oats. Cook, covered, over low heat for one and a half hours, adding more water if the mixture dries out. When the mixture is ready, season with salt to taste. Stir in rolled oats and cook, stirring, for two to five minutes.
Preheat oven to 425°F. Line a 9-inch pie plate with the pastry. When the meat mixture has completely cooled down, spoon it into the pie shell and cover it with the remaining pastry. Trim pastry, seal the edges, and cut steam vents in the top of the crust. Decorate with pastry cutouts as desired. Bake in the preheated oven for 15 minutes. Then, reduce heat to 375°F, and bake another 25 minutes — or until crust is golden. Makes 6 to 8 Servings.
Recipe originally from Thomas Naylor, executive chef at the Canadian Embassy