Shift (NB)

The decision to close the Sussex ER overnight beginning next week has many people concerned. We'll check in with the president of the New Brunswick medical society to talk about the impact of the decision, and what can be done to boost recruitment and retention efforts.

Today we visit with Pam Novak at the Atlantic Wildlife Institute. She's been dealing with some lumpy chipmunks afflicted with icky botflies.

Ottawa's Laurie Gagnier is coming to Bathurst to hike the Nepisiguit Mi'gmaq Trail as a fundraiser for her local children's hospital. As a cancer survivor, she has a very personal reason to support the hospital.

Four friends are biking across the country to raise money for Parkinsons. They started in Victoria, BC in June. The crew is in New Brunswick this week - we'll check in with two of them.

Katherine Moller is well known for her fiddling. But she's also an avid canner - not so much a gardener. She'll explain, and share some recipes.

Staffing issues are once again forcing a change at the Sussex Health Centre. The ER will be closing at night, seven days a week, starting on the 12th. Horizon Health says the change is temporary. We'll hear from the health authority, and we'll speak with Sussex Mayor Marc Thorne.

Helping kids understand where their food comes from is a goal of the Agricultural Alliance of New Brunswick. They've just launched a new platform they hope will help teachers do just that. We'll learn more about Agriculture in the Classroom.

If you've ever had a candy that claimed to be banana-flavoured, you might have quite enjoyed it. But you likely also noticed it doesn't taste much like a real banana. Michael Edwards at Science East has a tale to tell about why that's so.

Gurdeep Pandher has been on a mission to make people smile during the pandemic. The Yukon man wants to spread joy, hope and positivity with videos of him dancing Bhangra, a traditional dance style. He's touring around New Brunswick this week - we'll catch up with him.

We're talking about ways to preserve your summer's bounty in a series we're calling Canned Goods. Today, Ruth Merritt will explain how she uses honey to create tasty fermented garlic!