Harrowsmith Summer 2019 | 7S
ummer conjures up visions of sparkling lakes and
refreshing dips in the pool. Here in Canada, with
our abundant freshwater lakes and rivers, water
doesn’t seem a top concern. And yet it is under threat.
As Phil Norton explores in this issue (page 27), land
development and industry are threatening water quality
and quantity.
There is good news on the horizon, however, with
entrepreneurs like chef Jay Barnard and companies like
Aqua Greens and Back40growers finding innovative
ways to optimize our resources and reduce waste and
water consumption.
Barnard, of Freshwater Cuisine in Kenora, Ontario,
is helping Canadians get wise to the delicious species
our lakes have to offer and is also exploring new ways to
reduce waste by finding uses for what would otherwise
become discarded fish remains. Turn to page 71 to read
h i s st or y.
Aqua Greens and Back40growers are two local
producers who are growing their food from indoor
vertical farms using aquaponics, which reduces water
consumption. Find out how they do it on page 74.And there are other ways we can honour our
resources at home: food editor Signe Langford shares
delicious recipes to help you enjoy freshwater and lake
fish (page 61). From pickerel to perch, there are so many
ways to celebrate our nature’s bounty.
This issue, Mark and Ben Cullen also share tips to
create your own water garden at home (page 14), while
Steve Maxwell tells us what we need to know about
water wells (page 52) and Sarah Loten shares how she
manages water on the farm (page 36).
From building a garden pond that both we and our
animal friends can enjoy at home (page 56) to creating
your own swim raft (page 48), summer is the perfect
time to enjoy and nurture our greatest natural resource.Have a great summer,Yolanda Thornton
Publisher
[email protected]PUBLISHER’S LETTERWild About
Water