One case of measles confirmed in Guelph area, warns local public health
In addition, a person from outside the region with a confirmed case of measles attended an event in Guelph last month, said a release sent Monday from Wellington-Dufferin-Guelph Public Health.
"This is part of a trend of increasing cases of measles identified in multiple jurisdictions across Ontario," said Medical Officer of Health Dr. Nicola Mercer in the release.
"Measles is extremely contagious – particularly among unvaccinated people – and can be very dangerous, especially for infants under one year of age. With March Break on the horizon, it is important to be vigilant and protect yourself and your family," Mercer said.
Measles can spread through the air when an infected person talks, coughs or sneezes and can remain active for two hours after that person has left.
It can spread to other people even before the infected person starts to show symptoms, public health warned.
Common signs and symptoms include:
Fever.
Runny nose.
Cough.
Red, watery eyes (conjunctivitis/pink eye).
Tiny white spots inside the mouth (Koplik's spots).
Red, blotchy rash that starts on the face and spreads over the rest of the body.
Public health is urging people to get vaccinated if they aren't already.
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CBC
09-08-2025
- CBC
Buzz around Waterloo region to visit local apiarists and bee enthusiasts: Jasmine Mangalaseril
Waterloo-Wellington has been home to beekeepers and bee research since the 19th century. Over the past 25 years, a combination of the growth of the local food movement, news of honeybee deaths and reports of adulterated honey may have led to a resurgence in beekeeping. Eric Dowling, owner of Kitchener's Nectar Reserve, was introduced to beekeeping as a boy scout, but his interest took hold when visiting a botanical garden in Vancouver in 2023. "There was a beekeeper who had an observational hive. I got chatting with him for maybe about 30 minutes," said Dowling. "I said to my husband Tyler, 'Hey, I think this is something I really maybe want to do when we get back.'" Within a year, he launched Nectar Reserve with two hives on 64 hectares of forested land outside of Kitchener. He has since expanded to 25 hives. "What we do here is the old fashioned way of making honey," explained Dowling. "The frames that we use are all wood or wax. 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Honeybees forage within five kilometres of their hive. In her lifetime, a honeybee produces 0.8 grams of honey; three to four million blossoms are tapped to produce a single kilogram of honey. Building and rebuilding a colony Last year in Ontario, half of the province's bee colonies didn't survive the winter. To start, maintain, expand or rebuild colonies beekeepers need bees. While some collect swarms, others buy nucleus colonies or starter hives, queen bees or queen bee cells from breeders. "Honeybees are livestock, just like cattle," said Alison Van Alten, bee breeder and owner of Tuckamore Bee Company in Puslinch. Her father, Wally Skinner, was inducted into the Atlantic Agricultural Hall of Fame in 2022. At the time, Newfoundland and Labrador's entire honeybee lineage could be traced to his efforts. Tuckamore's bees are known for calmness and staff breeds for traits like efficiency and disease resistance. 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She prefers liquid honey in heated preparations and notes heating unpasteurized honey will change its flavour. Some chefs take advantage of its preserving powers to cure lamb or steaks. While honey enhances the flavours of grilled fruit, like peaches or apricots, don't be afraid of using it to contrast main flavours, like yogurt's tang or fried chicken's savoury taste. "I think people kind of sell honey short because their first thought to use it for dessert," said Snyders. "I honestly feel, if you're using it as a key ingredient, there's not very much it doesn't go with." Chef Hilari McBride's Hot Honey Glaze This Asian-inspired honey glaze is great on barbecued salmon, trout or chicken. If you're not using it immediately, its flavours will get stronger if left unstrained. Adding more honey after cooking (and straining) can help tone down the heat. Ingredients: 500 ml honey. 45 ml lime juice (3 tablespoons). 45 ml dried chilli flakes (3 tablespoons). 30 ml soy sauce (2 tablespoons). 15 ml grated fresh ginger (1 tablespoon). 15 ml minced fresh garlic (1 tablespoon). 1 green onion (green and white parts, roots removed) chopped into thirds. Method: Add all ingredients to a pot. Over medium-low heat, while stirring, bring contents to a light simmer and reduce volume by half. Be careful — if the temperature is too high, the pot will boil over. Remove from heat and cool completely before transferring to a bottle or jar. Use immediately or store refrigerated for up to one month.
Globe and Mail
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- Globe and Mail
Investing in Employee Wellness: Kristie Nicodemus Urges Companies to Prioritize Personalized Wellbeing Programs
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Canada News.Net
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- Canada News.Net
Weight-loss drug prices prompt rethink of US health benefits
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