2007 Athlete Guide .pdf
2007 Traffic / Spectator Guide .pdf

Something useful on Ironman Canada…finally

We’ll have a little Nelly Furtado, Steve Nash, Avril Lavigne, Mike Meyers, Alanis Morrisette, maybe even a little Celine Dion…It’s All Things Canada Week!

And thankfully, they did *NOT* get rid of Miss Canada.  Oh the lies that Hollywood spreads.

A better video, the other one kinda stunk.

Make sure you know about maple syrup ‘cuz it’s everywhere and in everything. Just is what it is.
From wikipedia…

U.S., Vermont, and Canadian grading

U.S. Syrup grades. Left to right, Vermont Fancy, Grade A Medium Amber, Grade A Dark Amber, Grade B

Grading standards are the same for most of the United States. Maple syrup is divided into two major grades, Grade A and Grade B. Grade A is further broken down into three subgrades: Grade A Light Amber (sometimes known as “Fancy”), Grade A Medium Amber, and Grade A Dark Amber. Grade B is darker than Grade A Dark Amber. The Vermont Agency of Agriculture Food and Markets uses a similar grading system of color and taste. The grade “Vermont Fancy” is similar in color and taste to U.S Grade A Light (Fancy). The Vermont grading system differs from the U.S. in maintaining a very slightly higher standard of product density. Vermont maple is boiled just a bit longer for a slightly thicker product. The ratio of number of gallons of sap to gallon of finished syrup is higher in Vermont. Maple syrup is sold by liquid volume, not weight, however a gallon of Vermont Grade A Medium Amber weighs slightly more than a gallon of U.S. Grade A Medium Amber. The Vermont graded product has one-half percent more solids and less water in its composition.

In Canada, there are three grades containing several color classes, ranging from Canada #1, including Extra Light (sometimes known as AA), Light (A), and Medium (B); through #2, Amber (C); and finally #3 Dark (D). A typical year’s yield will include about 25-30% of each of the #1 colors, 10% Amber, and 2% Dark. Extra light syrups are recommended for making maple sugar candy, on pancakes and waffles; Light for French toast, desserts and cereals; Medium for glazing, sweetening, or eating on its own. Number 2 grade syrups are intended for baking and flavouring. In addition, Canada #2 Amber may be labeled Ontario Amber for farm sales in that province only.^[5] Number 3 grade syrup is heavy, and restricted for use in commercial flavourings.

A non-table grade of syrup called “commercial,” or Grade C is also produced. This is very dark, with a very strong flavour. Commercial maple syrup is generally used as a flavouring agent in other products.

The grades roughly correspond to what point in the season the syrup was made. U.S. Grade A Light Amber and Canada #1 Extra Light is early season syrup, while U.S. Grade B/Canada #2 and #3 is late season syrup. Typically Grade A (especially Grade A Light Amber) and #1 Extra Light has a milder, more delicate flavor than Grade B or #3, which is very dark with a robust flavor. The dark grades of syrup are primarily used for cooking and baking.