at http://www.nytimes.com/2007/06/10/business/yourmoney/10alz.html?_r=1&oref=slogin

VICTORIA — When it swept into power six years ago, all but obliterating the New Democratic Party, the B.C. Liberal government felt it had been given a historic mandate, one Premier Gordon Campbell would use to implement a far-reaching privatization and cost-cutting agenda to kick-start a flat-lined economy.

Within six months, Campbell made one of his first bold moves: He used his 77-2 majority in the legislature to tear up a collective agreement with the Hospital Employees’ Union, essentially privatizing more than 8,000 hospital jobs, most of them held by women.

The Liberals called it the tough medicine needed to get the province’s economy, and health care system back on its feet after the rule of the NDP from 1991 to 2001, what the Liberals like to dub the "dismal decade."

But in the Supreme Court of Canada’s landmark ruling Friday Canada’s top judges essentially agreed with what the New Democratic Party has claimed for five years: The Liberal government went too far in its agenda, trampling the rights of unionized workers to negotiate a contract.

continued at http://www.canada.com/vancouversun/story.html?id=bf65b0c2-77e9-4ef3-82a4-20a411de4e71

ED - This is huge news for BC’s health sector unions and employees.  I will find out if this will also impact the community sector on Monday.   One of the irksome concessions that was made under Campbell that I find annoying and undue hardship is the sick leave provision for community sector workers - if a worker is off sick they only receive 80% of their salary that day.  If a single parent with a child is off for one week they will loose a day’s pay!  This encourages people to work when they are sick - bad health policy. 

1/4 cup fresh lime juice

1/4 cup fresh honey

1/2 cup chopped fresh mint leaves

1 - 2 in. piece fresh ginger

cut fresh fruit or berries (about 5 cups)

Whisk lime juice, honey and mint together.  Finely grate 1 tbsp. of ginger (no need to peel) into a small bowl.  Pick up the grated ginger and squeeze it with your fingers (clean hands!) to extract the juice.  Add the juice to the mixture and discard the pulp.  Pour over the fruit and let stand 15 minutes to allow the flavours to blend.  Serves 4-6.

1 1/2 lbs. nugget potatoes

1 large garlic clove

1 tsp. seat salt

2 cups loosely packed fresh mint leaves

1/2 cup loosely packed fresh spinach leaves

2 large egg yolks

3/4 cup vegetable oil

1/2 cup extra-virgin olive oil

2 tbsp. fresh lemon juice

 2 tbsp. warm water

Boil potatoes in salted water.  Simmer and cook until tender.

Make aioli. Chop the garlic, then mash to a paste (sprinkle with salt).  Transfer to food processor/blender with egg yolks.  Add oils.  If too thick, add lemon juice or warm water.  Add the mint, spinach and pulse until pureed.  Check seasoning. 

Serve with potatoes.

Note:  the egg yolks are not cooked.  You can substitue 1/1/4 cups of prepared mayo. for the oil, yolks and salt.  Aioli will keep for 3 days, covered and refrigerated.  Serves 4-6.

from http://www.care2.com/greenliving/raspberry-almond-fruit-crisp.html

from http://www.care2.com/greenliving/indonesian-emerald-salad.html

INGREDIENTS

Dressing
1/3 cup hazelnut oil
1/4 cup fresh lime juice
2 teaspoons organic sugar
1 garlic clove, minced
Pinch of cayenne pepper
Salt to taste

Salad
1 bunch watercress, stems trimmed
1 small head Chinese cabbage, leaves trimmed and cut in to thin strips
3 medium-sized carrots, peeled and grated
1 medium onion, sliced thinly
12 fresh mint leaves, shredded finely
1/3 cup shredded coconut

1. Whiz dressing ingredients in a blender until smooth. Allow to sit for an hour or two for the flavors to develop.

2. Place salad ingredients in a large salad bowl and mix well. Pour dressing over salad and toss to coat evenly.

Serves 6.