OCTOBER
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TAX. SIMPLIFIED.<br />
“My passion for local and sustainable<br />
food is what I believe will have the<br />
greatest impact on my students...”<br />
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Most of the students, millennials, who are new to this country,<br />
here to study and learn a trade, are hoping to make a new life for<br />
themselves. Many I have described as “hav[ing] the light behind their<br />
eyes” (thanks to my friend, Elyse, for that gem phrase) - they are<br />
engaged, and you can see their future laid out in front of them and of<br />
those who need encouragement and hand holding. Thankfully, the<br />
support network is strong for the self-exercise in how to be the best<br />
guide, leader and teacher on their journey. Over time, I will improve;<br />
the first seven weeks in this role taught me a lot about myself, and<br />
about my own journey.<br />
Teaching is in my family. My eldest sister taught for many years,<br />
and helped to shape me early on. Retired this past school year, she<br />
encouraged me in ways that have honed the many relationshipfocused<br />
roles I have held, experiences which I impart, beyond<br />
curriculum-based objectives, to my students. Blessed with many great<br />
mentors, there are as many life lessons that I smile back on with<br />
admiration. Some lessons were learned immediately, others, in time,<br />
even from those who seemed hard on me, yet rightfully so; things like<br />
tenacity and perseverance, being able to read people, and what they<br />
want or need, and mostly, listening and learning.<br />
My passion for local and sustainable food is what I believe will have<br />
the greatest impact on my students, who will surely teach me as<br />
much, in return.<br />
My lessons began last semester, when some students engaged in<br />
the excitement of fermentation and preservation, after I brought in<br />
a friend’s book, Batch by Joel MacCharles and Dana Harrison. Asking<br />
questions, taking photos of processes and recipes, they crowded<br />
around it, some even purchasing the book for their collections. That<br />
made me proud.<br />
I’m going into this eyes wide open: We’ll talk about how the very<br />
first restaurants and haute cuisine were formed in France, the<br />
societal impact of refrigeration, the Green Revolution, charcuterie and<br />
fermentation, cheese, the world garden, oceans, the good and bad of<br />
GMOs, and more.<br />
Deep into this process, I will check back with you on this, soon.<br />
As always, thanks for reading, and for the opportunity to invite you<br />
behind the scenes for a glimpse of my extended family of people and<br />
personalities of this great industry that I call home.<br />
Inspire, and be inspired.<br />
Sabina Mexis<br />
B.A. (Hons.) M.A.., LL.B., TEP.<br />
Tel: 416-447-4334<br />
sabina.mexis@axioslegal.com<br />
www.axioslegal.com<br />
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