The centre of the Canadian cannabis universe

Marshall Posner

ally in both Vancouver and Toronto, this year’s version was the biggest and best one to date. Featuring more than 15,000 attendees, three hundred exhibitors from around the world, over 60 speakers, and the industry’s leading experts along with the most exciting movers and shakers, the Lift & Co. Cannabis Expo has become Canada’s signature event for cannabis consumers, professionals and investors. The expo showcases the latest and


greatest in technology, innovation, prod- uct development, and more. Whether you’re a long-time cannabis connoisseur or simply canna-curious, the Lift & Co. Cannabis Expo offered something for everyone including live demos, engag- ing speaker presentations and interactive panels on the main stage, along with ap- proximately 100,000 sq. feet of exhibitor space. The Expo Main Stage offered an in-

credible variety of presentations covering an extensive number of topics ranging from: Cannabis and Sport – Innovations and Therapies in the Sports World, Can- nabis Literacy 101 – Separating Facts from Fiction, Investing in Cannabis – Canada’s Landscape and New Markets, Cannabis and Pets – New Medical Can-

his past weekend in Toronto (May 25-27) marked the 3rd annual Lift & Co. Cannabis Expo. Held annu-

nabis Treatments in Veterinary Medicine. The exhibition floor was covered with companies promoting products and ser- vices covering every aspect of the canna- bis industry including: Licensed Produc- ers, packaging and labelling, nutrients, growing equipment, lighting, trimmers and tumblers, rollers, accessories, soft- ware, importers/exporters, HVAC equip- ment, store design, marketing, cannabis clinics, plus a whole lot more. Delta 9 Cannabis was present as well,

prominently located in booth #826, right in front of the main stage. The Lift & Co. Cannabis Expo has become a staple on our annual events calendar as it provides an excellent opportunity for us to con- nect with our medical patients across the country, interact with like-minded con- sumers and professionals, schmooze with industry leaders and cannabis specialists and communicate with our investors. The next Lift & Co. Cannabis Expo will be held in Vancouver, between Janu- ary 10- 13, 2019. It promises to be an incredible experience as cannabis legaliza- tion will have been enacted by then. For more information on the Lift & Co. Can- nabis Expo, visit their website - https://

As always, if you have any questions about cannabis, please feel free to contact the Delta 9 Lifestyles Cannabis Clinic at 204-410-3424 or visit our website at Marshall Posner is VP, Sales & Market- ing, Delta 9 Cannabis Inc.

The Delta 9 booth at a cannabis expo in Toronto 10 Neat Things about basil 1. Bay-sil or baa-sil? The common

name basil is from the Greek basilikon phuton meaning ‘kingly herb’, basilikon being pronounced with a short ‘a’. It is commonly called bay-sil in the United States. (Canada, as usual, is in a state of confusion about which is the correct way – take your pick.) Its botanical name is Ocimum basilicum. Ocimum means ‘to smell’, so Ocimum basilicum means ‘to smell kingly herb’. According to botanist Culpeper, French physician Hilarius said that it was “common knowledge” that sniffing too much basil would “breed scorpions in the brain”. 2. Kingly herbs and heaven. Not only

is basil thought to be the king of herbs, some varieties are positively heavenly, or at least are so named. Ocimum sanctum or holy basil is native to India where it is known as tulsi. This is a hairy plant with multiple branches and small, tender leaves. Tulsi has been traditionally used to treat asthma, arthritis and diabetes. 3. Basil for safe passage. A sprig of

basil was placed in the hands of the dead in Europe to ensure a safe journey to

the other side. In India, it was placed in the mouths of the dying to ensure they would reach god. Basil was said to repre- sent hatred in Greece, but it was also used in bouquets to announce love in certain other European countries. 4. Basil ice cream. Milk steeped in basil has been used to make an interest- ing tasting ice cream. It is also sometimes used to flavour chocolate. 5. Growing basil. Too much water or too much or too little fertilizer can result in yellow leaves at the bottom of your ba- sil. The plant is also cold sensitive. Even a light frost will kill it. Basil likes bright sunlight and well-drained soil. You can propagate basil by taking cuttings, just as you would any houseplant. This will keep immature basil growing all winter, as long as you can provide enough light to keep it happy. Place the cuttings in a sunny window in a water glass (change the water every other day) for seven to 10 days to get roots, then pot up the new plants. 6. Flowering signals an unhappy ending. Unless you plan to use the seeds,

don’t let your basil plant flower. When a stem flowers, leaf production stops, oil production declines and the stem turns woody. Pinch back frequently to keep leaf production active – and take cuttings to start new plants.

7. Annual or perennial? Most of the basil varieties we purchase here are annu- als, although there is a perennial variety, Ocimum kilimandscharicum × basilicum ‘African Blue’. This is a hybrid with a camphor scent from Africa that must be propagated from cuttings as its seeds are sterile. 8. Messing with mosquitoes. Extract of basil is toxic to mosquitoes and is used by some to repel the little bloodsuckers. One recipe: a handful of basil leaves and four ounces of hot water. Steep, drain and mix with some alcohol when the wa- ter turns green. Even if it doesn’t work, you’ll smell so good, no one will be able to resist you!

9. Dried basil tastes like hay. Drying basil is a bad idea because the aromatic oils are quickly lost. Instead, freeze fresh basil (many books recommend blanch-

Answers to quiz on page 5 1. False. A double blind study in

1994 found that sugar does not affect behaviour. There is a slight chance that something in food colouring may have some effect, however. 2. True. Especially cold potatoes.

When cooked potatoes are cooled, their starch becomes resistant to absorption in the intestine. Potatoes also contain lots of fibre to balance the starch. A 3.3 ounce baked potato has just 94 calo- ries. Weight gain comes from what you add to the potato. 3. True. Peas are indeed a fruit, as they are formed inside the ovary of a pea flower. 4. False. Rice contains no gluten. Nor does wild rice. Or corn, soy, pota-


to, or beans. On the other hand, avoid products made from wheat, rye, and barley. 5. False. Only about 5 to 10 per cent

of your daily salt intake comes from the salt shaker. The biggest culprit is pro- cessed and restaurant foods. You do need salt, but only about three-quarters of a teaspoon to no more than a tea- spoon and a half. Individual needs vary. Not getting enough salt can kill you. 6. False. We don’t need more sugar but we do crave it. This can be partly due to hormone changes but it is also because sweet is the one taste that we still appreciate as we gradually lose our taste buds. By the time most people reach 70, they have lost about two-

thirds of their 10,000 to 15,000 taste buds.

7. True. Cherries, especially sour cherries, are very good at lowering in- flammation which is what causes the intense pain and swelling. They also contain vitamin C which can help re- duce uric acid. 8. True. Having a peanut allergy does not mean you will be allergic to peas, but the high protein content of legumes makes it more likely that you may be mildly allergic to peas. 9. False. You need fat to burn fat. The only way to lose weight is to burn more calories than you take in. Older people need fewer calories as they tend to burn fewer as they lose muscle. Lift-

ing weights or doing other exercise, eating enough protein and cutting back on carbohydrates will reduce cravings and contribute to weight loss. Include good fats in your diet: olive oil, avoca- dos and butter. Take a day to eat carbs, but keep them to the kind that break down slowly in your system – the whole potato, rice, oats, and fruits. 10. True. Beets contain betaine, es-

sential for heart health and B-vitamin folate. They help reduce levels of ho- mocysteine, which cause inflamma- tion in the arteries. But don’t overdo it. People with gout may want to keep their beet consumption low as they contain oxalates that can contribute to gout.

June 2018

ing but the leaves freeze well without this extra step). You can also chop the leaves and freeze them in ice cubes. Making a big batch of pesto and freezing that is an- other way of keeping their goodness well into winter. Layering the leaves in salt preserves their flavour, although it will give them a papery texture. 10. Basil around the world. There

are many, many varieties of basil. It can come as a small bush with small leaves, or as the large sweet-leafed basil we see in grocery stores. It can be purple-leafed, hairy-leafed, or silvery-leafed. It can have overtones of lemon, cinnamon, pepper- mint, cloves, licorice or anise. The sweet basils are generally used in Italian cui- sine, the lemon basil in Thai cooking and the holy basil, with its clove-like flavour, is used in Asian foods. Its seeds can be soaked in water to produce the gelati- nous product used in Asian drinks and desserts. 10 Neat Things is a free weekly newsletter

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