I think there's going to be a lot of maple syrup in Vancouver. Look at where we were in 2003, 2004 and 2005, and look at where we are right now. If we keep improving like that over the next four years, it's got medal written all over it.

If it's not 100 per cent pure maple syrup, it can't be called 'pure maple syrup.'

The only stuff to have is the real maple syrup. The Aunt Jemima is no good.

Every week, we were off to a different destination. You could have Maine blueberries and Vermont maple syrup in a New England-themed salad one week, or a Dublin Coddle soup the next.

Our Grand Prix season was better than it's ever been so I think we're ready. We're expecting pressure and that in itself is ammunition enough for us this week.

Autumn in the country advances in a predictable path, taking its place among the unyielding rhythms of the passing seasons. It follows the summer harvest, ushering in cooler nights, and shorter days, enveloping all of Lanark County in a spectacular riot of colour. Brilliant hues of yellow, orange and red exclaim, in no uncertain terms, that these are the trees where maple syrup legends are born.