Changes for Importers
The US Homeland Security bureau has rapidly been embarking on a number of initiatives to secure the US borders, and just about everyone of their initiatives would have an impact to Canadian importers and exporters. This is an old article, written in July, but it's still quite on topic. The direction the US is heading in is to get advanced notices of importing cargo before they arrive on US soil ... seeing that a hell of a lot of Canadian imports come through US ports, this will have an impact to Canadians. But not a bad one from a business perspective. It will cost money in the short term to implement new processes and associated systems, but the long term efficiencies that business will obtain from having more data before a shipment lands will more than pay for the money spent today. Especially with the direction the CCRA is pushing Canadian importers in.
The first chef
First came fire ... and then, as the camera shifts to the soon to be late-village idiot, you're left wondering -- just what was going through that mind -- and food is put on the fire, for the first time, and cooking is accidentally discovered by humanity. The first chef is ridiculed by grunts, then the local thug tries a sample of the burnt carcass, and soon, everybody gets queued at the McDonalds drive-thru. What happened? Richard Wrangham of Harvard believes there's more to cooking than evolutionary history would have you believe. Wrangham points out that there is no way homo sapiens could survive on just raw food. Raw food just doesn't give up calories as easily as cooked food -- and raw food makes the digestive system expend more energy to get at those calories. Cooking on the other hand breaks complex molecules down, allowing the digestive system to make easy work of them -- and cooking also softens food, allowing the body to get to the calories with less effort...
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