Mr. Speaker, I would like to mention a little organization called Aidan's Gluten Free, which is in my riding. It uses seeds and grains from all over Canada, and probably from all over North America. They are combined in a way that makes bread that is tasty but has no gluten in it. Aidan sells this product, which is assembled in his little factory, to grocery stores and they sell it to the public because it is fresh. This bread is baked fresh every day in his factory, and it is delicious.
However, the CFIA has allowed the big commercial operators like Sobeys, Loblaws, and Metro to now bake bread in Chicago, freeze it, and ship it to the stores in Toronto. They take the frozen bread, put a best before sticker on it, put it on the shelf, and call it fresh. They leave the bread frozen maybe for weeks, maybe for months.The CFIA apparently thinks that this is an okay practice.
Mr. Speaker, I am not sharing my time, so I was going to continue right until—