Canadian Expatriates, its contributors, and readers have been invited by Foreign Affairs Canada to participate in a series of eDiscussions. The current topic is “Showcasing Canadian Culture and Know-How Abroad”.

We are asked to consider the following questions:

What role does Canadian culture and know-how play in our foreign policy?

How might the government best promote Canadian talent and expertise in the world?

The eDiscussion runs from April 4 to May 6, 2005. At its conclusion, a summary of the discussion will be sent to senior policy planners.

The Expat admin team encourages its readers to join in the eDiscussion at the Canadian International Policy website.

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Posted by Admin

The administration team is currently searching for Canadian expatriates who would be interested in contributing to the Expat Blog. The subject matter is wide open, but must remain family friendly.

If you are interested in joining our blogging team, please send an email our way!

Thank you!

What a kind man to have done something so special for this little entrepreneur!

Bus Driver Buys Lemonade For All His Passengers:

A 10-year-old's lemonade stand got a boost to its business yesterday afternoon when a transit bus driver stopped at the side of the road and bought his seven passengers each a drink.

The driver, who opted to remain anonymous, paid a premium price -- $2 instead of the asking 25 cents -- per cup.

You can try your hand at selling the sweet stuff here, Virtual Lemonade Stand.





Recipe Corner: Pineapple Lemonade Spritzers

Ingredients:
Syrup
3 cups pineapple juice
3 lemons, juiced
1 cup white sugar
1/2 cup honey

6 slices lemon
1 (2 litre) bottle carbonated water

Directions:
1. To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute. Allow to cool, then refrigerate overnight.
2. Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces pineapple lemon syrup. Fill glasses to the top with carbonated water; stir. Garnish with mint leaves.

Note:
The syrup can be stored in the refrigerator for up to 2 weeks.