Chiller Thriller: Part 2


Chiller Thriller

With the last moments of warm weather dwindling and Halloween fast approaching, let’s take a look at the Continue reading

Let’s GROW!

I am thrilled and delighted to introduce our first wheelchair accessible garden at Toronto Rehab, Bickle Center! We’re calling it GROW, for Garden Rehab On Wheels. A lot of green thumbs and grey matter went into designing this new venture. See for yourself!

This is the stellar Green Team after our first meeting of the season – our gardening champions are from recreational therapy, speech language therapy, nursing, clinical nutrition, spiritual care, volunteer resources, maintenance, management and administration.

The TR Bickle Green Team received funding from TD Friends of the Environment to Continue reading

LEDs Lead the Way

Over the last month, I have been lucky to attend two great lighting events organized by the Canadian Urban Institute LightSavers program.  The first was the Canada 2015 National LED Lighting Summit in November and the second was a workshop regarding LED Lighting for Parking Facilities   in early December.  The Summit included various facility owners, LED lighting suppliers, speakers extolling the virtues of LED lighting technology, and discussions of current and future applications.  The workshop for parking facilities was a more detailed discussion about the applications in parking facilities, barriers to implementation, and case studies.  In fact, UHN’s own Elizabeth Street Parkade retrofit  was Continue reading

The Drugs in my Food’s Food

Resistance FilmLast Thursday, 150+ healthcare professionals and students gathered at Mt Sinai Hospital for the Screening of Resistance, an award-winning documentary on antibiotic resistance as part of the International Antibiotic Awareness Week. ICYMI, here are some highlights of the movie and a panel discussion starring some major players in the field:

  • Dr Andrew Morris, General Internal Medicine/Infectious Diseases Physician and Medical Director of the MSH/UHN Antimicrobial Stewardship Program,
  • Elizabeth Leung, Antimicrobial Stewardship Pharmacist at St. Michael’s Hospital and
  • Harry Stoddart, Ontario livestock farmer and author of Real Dirt, An Ex-Industrial Farmer’s Guide to Sustainable Eating

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UHN Gardens Show off their Harvest

Let me start with some local food hot news:

Did you know? Up until now, Ontario chicken farmers had only two options: either buy an average $1.75 million quota (i.e. some sort of license) for the right to produce a minimum of 90,000 birds a year… or buy no quota and produce a maximum of 300 birds a year that they could only sell at their farm gate. No wonder Ontario alternatives to conventionally raised chicken are not available to our hospitals. It’s hardly available to anyone!

Here is the good news: Chicken Farmers of Ontario (CFO) just announced a portfolio of new “flocking options” (600 to 3,000 birds) that will support expanded business opportunities for Ontario small and medium chicken farmers. Next stumbling block…. getting small abattoirs to process the chicken, since Ontario ones have all been closed down.

Yes – as you now know – it takes a lot to serve Ontario food to our patients, unless…

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Book Review: Darwinian Agriculture

jpegSeems like these days, every enviro-minded, hippie-dippie, socially-conscious-consumer has an opinion about organic farming,  farm animal welfare and GMOs. But how much do we really know about this big field that is agricultural science?

Turns out, even the most knowledgeable food scientists might not know it all. I was amazed to find out that many researchers forget to consider Darwin’s theory of evolution in their practice. Wait a minute … genetics is the basis of crop science. How can this be ignored?

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What does it take to serve local food to our patients?

That’s the question we investigated for the past year with the input of nearly 700 members of the UHN community. You shared your expertise in interviews, sent your ideas online, shared your soothing foods on post-it notes, dug into complexity at conversations cafés, responded to surveys, and even gave your feedback on a fantastic Ontario soup made by Chef Geremy Capone at the ELLICSR kitchen. We couldn’t hope for better participation. Thank you!

What we found is that our food system at UHN is complex and well, … serving more local food to our patients is not as simple as tree to tray. So we created a 3-minute animation video to explain how things work:

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