Indigenous Services Canada renews commitment to fully fund Stoney Nakoda students attending Canadian Rockies school
A 'renewed commitment' from Indigenous Services Canada has resolved a funding issue that had threatened to halve the number of Stoney Nakoda Nation students able to attend a school in the Canadian Rockies school division.
Without full and sustained funding from the ISC, the Canadian Rockies Public Schools board of trustees had made the 'difficult decision' April 30 to cut about 150 seats — from the current 306 — dedicated to Stoney Nakoda Nation students beginning in September, a decision that would have affected students at the kindergarten to Grade 8 Exshaw School. The Canmore-based school division had warned that further reductions were possible in future years unless the situation was resolved.
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Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Don't have an account? Create Account Yet, in the era of climate urgency and resource constraints, it's increasingly being framed as the next frontier in food innovation. A new generation of philanthropists and investors is betting on disruptive technologies to reimagine how we produce food. One such player is Savor, a Chicago-based company backed in part by billionaire Bill Gates. The firm claims it has developed a product indistinguishable in taste and texture from traditional butter. Unlike margarine — made from plant-based oils such as soybean or canola — this 'butter' is created entirely without animals or crops. Its fat molecules are reconstructed in a lab from carbon dioxide captured from the air and hydrogen extracted from water, processed through heating and oxidation. The result mimics the molecular structure of fats found in beef, cheese, or vegetable oils — without a single acre of farmland. Your noon-hour look at what's happening in Toronto and beyond. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. From an environmental standpoint, the footprint could be dramatically smaller. Commercially, Savor is targeting a market launch within 12 to 18 months but has yet to reveal pricing. It's reasonable to expect a premium positioning, perhaps in the organic butter range. On nutritional value, however, the company remains silent. Molecular agriculture—sometimes called synthetic or cellular food production — has gained significant traction in recent years. Meat, coffee, cocoa, seafood — virtually every category is being replicated. These innovations are often marketed as climate saviours. 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According to the Food Sentiment Index published by our lab earlier this year, just 9% of consumers identify the environment as their primary purchase driver. This advertisement has not loaded yet, but your article continues below. Cellular and molecular agriculture research certainly has its place, but it must be guided by the right motivations. Projects that attempt to 'play God' or adopt eco-authoritarian narratives risk alienating the very consumers they aim to serve. Any credible pathway for these technologies must incorporate the cultural, economic, and sensory dimensions of eating. After all, we don't just eat to reduce carbon footprints — we eat to support our farmers, our food businesses, and the communities they sustain. The future of food will not be defined solely by lab breakthroughs or carbon math. Success will hinge on taste, transparency, affordability, and respect for culinary traditions. 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