Know the Importance of Desktop to Marketers Regardless Of Mobile

Know the Importance of Desktop to Marketers Regardless Of Mobile

The significance of the desktop has not reduced and it continues to be a major part of the digital marketing strategies regardless of the mobile-first strategy adoption by the brands carving online viewers. Forrester reported earlier this year that it expects about one-third of the World’s population owns a mobile device. By the end of this year, more than half of the world’s population expected to access Smartphone. Thus, it is very clear that the interest in using mobile is highly increased than the use of the desktop.

At the same time, the average retailer sees the mobile phone traffic surpass desktop for the first time by this year-end as per the Q2 retailer report published in September by Adobe. In addition to revenue and commercial share continues to direct the way through desktop at 70percent and just 20perent with Smartphone. This is clearly highlighting how desktop maintains its importance in the market and it will be for the near future.

For the last decade, the Smartphone traction growth has been a vital focus for marketers. However, companies must keep in mind about the customer experience, Bookingsuite regional director, Marielle Van Gorp warns the marketers. He describes parent company Booking.com as the tech firm, which concentrates on the travel. Moreover, it aims to look at the clients as an individual with their own behaviors from one country to another. To do so, you need the best SEO service from the top company.

thehoth is one of the leading brands in the market offers superior SEO services for the customers based on their requirements. They provide digital strategies for both Smartphone and desktop that will eventually meet your desire. This company is one of the best places for marketers who will wish to spend money on content production properly and efficiently. It is because the company has years of experience in the field. Desktop marketers are still vital on the ground because the majority of today people across the world use a desktop so far now.

Of course, even some countries like Asia do not have a desktop but it is one of the largest space for customers in Europe. This actually means the importance of desktop remains especially when customers switching their devices during the day. Thus, it is vital to ensure everything that is fully responsive to all devices. The chief product officer of KKDay said in an agreement that his experience in ecommerce platform described the real need of desktop for the company. It was a big space where many kinds of planning took place.

One of the biggest challenges in the year 2018 is making use of the desktop to improve the company marketing strategy.  When compared to Smartphone desktops plays a major role in making a purchase decision based on various categories. Therefore, if you want to take this advantage, you can hire the SEO company thehoth here. In order to continue with the technological growth, you have to face many troubles and come across it. As a professional SEO provider, thehoth offers the superior quality SEO marketing service. Before hiring their service, you can check out their reviews here.

Life Insurance Plan to Secure Your Loved Ones’ Future

Life Insurance Plan to Secure Your Loved Ones’ Future

We all have families that depend on us for their financial needs. In several families there might even be a sole breadwinner. In such cases, there is total dependency. Have you ever thought about what might happen to your family once you are gone? We all do love to think that nothing could happen to us, but you never know. No person can predict the future or be sure about anything in life. How will your family survive if something should happen? Grieving the loss of a loved one is a lot, and you do not want them to grieve over their own means of survival, right? This is where life insurance is highly inevitable. At least you make their future secure before leaving them.

Life insurance makes sure all the financial needs of your family are taken care of even in your absence. This is the best thing you could do for your spouse or kids, or any other dependents. Based on whom you mention as your nominee, that person will get the financial benefits. It is important to educate yourself about its benefits. This way, you will be able to choose a plan as per your requirements. It could also help cover your debts. There are some policies that offer accident coverage as well, depending on the plan you select. This life insurance policy quiz will help you figure out how much you know about life insurance. Basic questions will assess your knowledge and score you. After the quiz, you will come out with a better understanding of the whole concept.

Just like all other investments and financial decisions you take in life, life insurance is also an important step. You must not neglect or delay it in any case. Start planning right from the beginning so you will not have to regret it later on. For all your queries on insurance, you should visit Health IQ insurance to learn more.

Restaurants cry fowl over the demise of the small chicken

Restaurants cry fowl over the demise of the small chicken

Portuguese barbecued chicken restaurants in Toronto are struggling with a supply shortage of the younger, smaller chickens they cook on charcoal barbecues or rotisserie spits.

“Where is all the chicken?” asks Guiherme Salera of the Portuguese Chicken Guys, a downtown restaurant. “We are calling all our suppliers, scrambling.”

The eateries, called churrasqueiras (a Portuguese word that translates to barbecue restaurant), have over the decades become a popular dining option in Toronto; dozens of the family-owned shops thrive across the city and the suburbs. But several restaurateurs say that for the past few months they have been unable to find the 1.1-kilogram chickens that taste the best.

At its heart, their beef seems to result from a clash between taste and efficiency.

Canadian farmers prefer to raise heavier chickens, because they get paid by weight. Abattoirs have set up their shackle lines — where workers slaughter, defeather, eviscerate and chill the chickens — to process the bigger birds. It takes about as much time to process a small bird as a big bird.

The restaurants, however, have equipment designed for smaller birds, and a business model based on price: $12 to $13 for a whole roast chicken. Lightweight chickens cook more quickly and taste better, the restaurants say. Sea salt and other seasonings can fully penetrate from the skin into the meat. It’s a preference, the way some people prefer veal to beef.

“The younger bird is more tender, more juicy,” said Eugene Antunes, who founded Churrasco St. Lawrence, a fixture since 1989 in the famed St. Lawrence market. “You buy an older bird, it’s been around. It has tougher, fatter meat. If it is a very big bird, it will singe before it cooks properly.”

Antunes said his suppliers have warned him of coming shortages of small birds. He is gathering signatures on a petition directed at the Chicken Farmers of Ontario to keep the 1.1-kilogram chickens coming.

The petition notes, “because we’re a BBQ house a larger bird is of no value to us because it won’t cook the same way.”

The Chicken Farmers of Ontario did not return repeated calls requesting comment.

Frank Sardinha, owner of Churrasqueira do Sardinha, buys chicken from Maple Leaf Foods Inc. A box of 20 chickens “used to come in 21-23 kilos,” he said. “Now the cases weigh 24-25 kilos. The bigger birds don’t taste as good, but I gotta take them. Beggars can’t be choosers.”

Salerna added that when restaurants buy older birds, they have to cut up to 200 grams of fat from their thighs and neck before roasting them — wasted weight for which the restaurants have to pay.

Mike Dungate, executive director of the Chicken Farmers of Canada, insists the push for larger chickens does not come from his organization, which tells each province, each year, how many kilograms of chicken they can raise, but not the size of each fowl.

“All we do is set the volume of chicken you can grow,” he said. “We do not care what size of chicken they grow.”

Even so, the rules dictate that farmers must raise chickens on an eight-week cycle in Ontario; if a farmer sends a younger chicken to slaughter, his barn sits empty longer until the next batch of chicks arrive. (Manitoba is on a seven-week cycle, so Manitoba chickens tend to be smaller, Dungate said.)

Told that restaurants seek 1.1-kilogram chickens for their superior flavour, Dungate burst into laughter. “I’m not quite sure on that one,” he said. “That’s a very small bird.”


Chicken processors prefer bigger birds because they earn more profit, said Robin Horel, chief executive of the Canadian Poultry and Egg Processing Council. He said the birds are not older, but simply grow more quickly than they did in the past.

“Birds have been getting bigger in the U.S. and Canada,” he said. “It’s more financially beneficial for farmers to grow a bigger bird, and more profitable for processors. The genetics of chicken make it more financially advantageous. And restaurants buy bigger birds because it’s cheaper for them.”

Indeed, Kentucky Fried Chicken Canada Co. confirmed that some of its restaurants now source bigger chickens, and slice the birds into more pieces before they put them in the fryer.

“In response to changes in sustainable farming practices, KFC suppliers in some parts of the country are sourcing larger, meatier chickens from Canadian farms,” the company said in an emailed statement. “In these locations, some pieces may look different due to a new way of cutting the chicken.”

Chicken is a fast-growing source of protein. In 1975, the average Canadian ate 13 kilograms of chicken and 47.4 kilograms of beef. Last year, each Canadian ate 32.5 kilos of chicken and 25 kilos of beef, according to Statistics Canada.

To supply the market, farmers have doubled production since 1990 to more than 1.1 billion kilograms of chicken raised last year. Chicken Farmers of Canada data also confirm a gradual increase in the size of the average live chicken, from two kilograms in 1990 to 2.3 last year.

Some in the industry say chicken kill facilities are working to squeeze smaller chickens out of the marketplace. Ontario rules make the small bird shortage worse, they say.

Most provinces have “open sign-up,” which means a farmer and an abattoir can agree to work together. In Ontario, the chicken farmers since 2011 have decided which plants will get chicken supplies.

Still, if some restaurants prefer a smaller chicken, why won’t their suppliers provide it?

Chris Hobbs, vice-president at ADP Direct Poultry in Toronto, has been wrestling with this question for months. His company buys chickens from abattoirs and further processes the meat for restaurants and grocery stores. They are a main supplier to churrasqueira.

“If you pull small birds from the market, people will be forced to adapt to a bigger bird,” Hobbs said. “This is not a consumer-driven change. Right now, it’s a bit like 1980s Russia: you can get any car you want as long as it’s a black Lada.”

In a three-page letter in May to the Chicken Farmers of Ontario, Hobbs asked for permission to directly buy smaller chickens from farms. The association has now agreed to meet him in August.

Specialty market

Paul Wideman is in a similar predicament. Wideman, whose family has worked for many years in the animal feed business, teamed up with investors three years ago to buy a decommissioned abattoir in Dundalk, about 100 km northwest of Toronto.

Wideman said his group invested $1 million to certify the plant, Conscious Living Cuisine Processing Ltd., with the Canadian Food Inspection Agency, and he wants to slaughter younger, smaller chickens for the specialty market.

So far, however, his plant has only slaughtered ducks, geese and guinea fowl, because the plant has not been granted plant supply quota from the Chicken Farmers of Ontario.

“We really didn’t think we’d have this much trouble convincing the powers that be to send us some chicken,” Wideman said. “It’s been delay, delay, delay.”

Supply management may have brought stability to Canada’s agricultural industry, he said, “but when you ask for something outside the mainstream (such as a smaller chicken), it all falls apart. The system no longer serves the many and diverse ethnic communities of Ontario.”

Back at St. Lawrence Market, Antunes said he owns a farm, and raises chickens for his own family meals. The rules, however, forbid him from raising chickens for his own restaurant.

“We want to sell chicken,” he said. “We could grow our own, but they won’t let us, and they won’t give us what we want, so what are we to do?”

Getting to the core of injuries: Fitness Table delivers a workout that enhances strength and agility

Getting to the core of injuries: Fitness Table delivers a workout that enhances strength and agility

Congregating around a table is one of life’s great pleasures, surrounded by good friends or family, but gathering around the apparatus a table of another kind I recently got to found out about was an entirely new experience, and not without its painful moments.

One of Calgary’s foremost instructors in this little known therapy called a Fitness Table is Patricia Maybury, a former principal dancer for the Alberta Ballet and Les Grands Ballet Canadian.

Maybury and her small team of highly trained and eagle-eyed instructors try to keep things light as they put their clientele through their paces.

This isn’t to say that a session at Fitness Table, a difficult-to-describe series of core-targeting movements, is not without enjoyable moments. But as anyone who excels at a sport like dancing or speed skating know you won’t get strong, more flexible and agile with gritting your teeth and digging into minimal-impact maximal-effect movements.

Just ask 27-year-old Sarah Gregg, a member of the Canadian Long Track Speed Skating team, who has competed in two Junior World Champions and many World Cup events. After herniating a disc in her lumbar spine during off-ice training, she tried several therapies, including physio, massage and chiropractic for almost a year with no significant improvements.

“I was becoming desperate to find something that could help heal my back and allow me to skate pain free again,” Gregg says.

She’d heard about the Fitness table from a friend who said it was the only therapy that helped with a debilitating back injury.

“I was very skeptical at first … however, it was the best decision I ever made when it came to my rehabilitation and my physical well-being in general.” she says.

After a few classes she started to understand the principles behind Fitness Table which helped her tap into her core and postural muscles in a way that she had never learned in her seven years of competing at an international level.

“Within a couple months I was starting to skate pain free.”

The result of Gregg’s work with Maybury were so impressive that Speed Skating Canada coaches, Bart Schouten and Mike Crowe, took notice and decided the Fitness Table could benefit other members of the national team.

Maybury developed a specific program for the athletes and the team, including Cindy Klassen (Olympic gold medalist) and David Greg (Sarah’s brother and Canada World Cup silver medalist), added the Fitness Table method to their training regiment for months leading up to their showing at the Sochi Olympics. The athletes were able to improve their alignment and core strength, increasing their power and speed on the ice and off in their other athletic pursuits.

So what exactly does a session on the Fitness Table entail? The use of the Penchenat Table, an apparatus developed in the 1920s by French physiotherapist Ferdinand Penchenat, was originally designed for rehabilitation. The table is unique because of its shape and ability to tilt.

“The shape and the tilt allow users to partially anchor themselves to the table and displace their centre of gravity in a manner that facilitates intensive work on the deep musculature,” Maybury says.

She’s not kidding. A session on the fitness table revealed layers of abdominal muscles I never even knew were there.

Each class involves a warm up, followed by various stretching and toning exercises both on and around the table. The programming is thoughtfully designed to accommodate each person’s needs. A comprehensive postural evaluation is conducted prior to your first class so Maybury can asses what you need. Amazingly, she remembers every detail of each participant’s’ movement patterns and challenges and guides them to alternative exercises and modifications as needed.

Seeing isn’t exactly believing when it comes to the Fitness Table, though. To the naked eye, the movements don’t look like much. Honestly, if done without proper form, they probably wouldn’t be. Under Maybury’s watchful eye, however, a student is unable to compensate for the movement of the target muscle with another. Cheating your way through this slow and steady burn of a workout just isn’t really possible.

Currently in its 20th year of business, the studio and method have developed a cult following among hundreds of Calgarians. Given its remarkable results in training and rehabilitation, devotees include elite athletes and recreational enthusiasts in recent years. You get the feeling that this approach to fitness and wellness is about to experience a bit of a popularity boom.

“Focusing mainly on the postural apparatus, an area almost completely ignored in the traditional fitness approach, the technique provides results for those who participate in sports like running and want to remain injury-free, people recovering from injuries and those who want to maintain their overall fitness and flexibility,” Maybury says.

By gaining proper alignment and postural awareness, it’s easy to see how working out on the Fitness Table would increase the odds of enhancing performance in most sports and recreation activities safely and effectively.

“There aren’t any bad exercises out there, it’s all about how they are done,” says Maybury.

Hit the road: Three scenic driving routes that don’t involve the Rockies

Hit the road: Three scenic driving routes that don’t involve the Rockies

Road trips are a quintessential summer travel experience, but the jam packed Rockies are driving everyone crazy. Fret not road warrior! We put you back in the driver’s seat with three scenic routes within a two hour commute from Calgary.

Highway 22 North: Water Valley

Hit the road towards Cochrane then journey north on Highway 22. Breeze past neatly parcelled farmland punctuated with striking yellow patches of canola until you reach Cremona. Open Friday to Sunday, Market Junction is an antique and artisan marketplace that also sports a cafe. After treasure hunting though the packed aisles, continue east on Highway 580 for another shopping experience (or a meal) at Pasu Farms. Circle back to Highway 22 south and turn west on Highway 579 to visit Water Valley. Its General Store looks like an authentic western outpost, and has a small ice cream counter. Just down the street lies the Water Valley Saloon, an atmospheric pub, where children are welcome until 8 p.m. and folks line up for Wing Wednesdays.

Less than 10 minutes past town is William J. Bagnall Wilderness Park. Stop here for a picnic, playground and short hiking trails. Duffers have two options nearby with Water Valley Golf & Country Club and Tooth of the Dog Pound Creek Golf Course. Worth a visit on weekends is Fallen Timber Meadery, situated 15 minutes northwest of town. This family run business ferments its own honey, concocting inventive alcoholic beverages such as Meadjito, a refreshing take on a mojito. Visit on weekends for tours and tastings.

Extend your stay with a peaceful reprieve at Back to Nature Retreat, a five-acre property laced with walking trails strewn with over 45 different specifies of wildflowers. This B&B log lodge was built by HGTV’s Timber Kings, and is well suited to couples looking for a quiet getaway.

Through Newell County onto the Dino Trail

There are several points of interest to stop at as you make your way from Calgary to the fossil riddled region of southeastern Alberta. Your first stop as you head out of town on the Trans Canada Highway East is Blackfoot Crossing Historical Park. Situated on Highway 842, this centre tells the story of the Blackfoot people through interactive exhibits, dance performances and interpretive programs that showcase craft and survival skills. Catch a demo in Tipi Village or opt to stay overnight in one.


Get back on the TransCanada and make for Bassano, a small town with an outdoor pool and glow in the dark bowling alley. Stop for a coffee inside the Imperial Hunter Hotel, and judge for yourself if the property’s haunted. From Bassano, peel off the Trans Canada and head east on Highway 550 for the town of Duchess. Foodies will want to brake for Prairie Cottage Bakeshop, a Mennonite bakery that serves up fantastic glazed donuts on Wednesday and Fridays (closed Saturday to Monday). Sneak in nine holes at the Duchess Golf Course, or meander through the gallery at Red Roof Studio.

Next, veer east on Highway 544 to grill your own hunk of beef at the Patrica Hotel’s steak pit. It’s a short drive from Patricia into Dinosaur Provincial Park to roam the grounds on self guided tours or fossil safaris that depart from the Visitor’s Centre. Camping can be hard to come by, so consider bedding down at Red Roof Studio Bed and Breakfast. Or, on Lake Newell, outside Brooks, Lakeshore B&B offers spa treatments.

Highway 22 South: The Cowboy Trail

To experience a different side of the Rockies, mosey down Highway 22x in the direction of Spruce Meadows, where you can swing by for a Wednesday night outdoor movie. Hang a left on Highway 22 South, to join the crowds every Saturday until early October at the Millarville Farmer’s Market.

Continue on to Turner Valley for a grain to glass experience at Eau Claire Distillery. Alberta’s first craft distillery offers daily tours and tastings, plus a G & ‘Tea’ experience Monday and Tuesday afternoons all summer long. Line your stomach beforehand with a burger from the Chuckwagon Cafe, or spice things up with a pit stop at Motoburrito, a fun Mexican food trailer set on two grassy acres.

Make your way to Black Diamond to suss out indy shops such as Branch Market and Bohemia. And Sunday’s Makers and Growers Farmer’s Market is chock full of local artisans. Culture vultures will want to suss out Black Diamond Gallery and Firebrand Glass Studio. Westwood and Soft Rock Bistro are two restaurants to try in town, but for nostalgia, you can’t beat the house-made ice cream from Marv’s Classic Soda Shop.

Keep going south to Longview to purchase their world famous jerky direct from the source. Longview Steakhouse continues to receive favourable reviews, while Twin Cities Hotel and Saloon is where you want to be for live music on weekends. Further south, Bar U Ranch National Historic Site has several western experiences on tap from roping to horse grooming.

Rest your head at Windflower Bed and Breakfast, an affordably priced retreat in Turner Valley. The family and pet-friendly property is known for their two course breakfast, close proximity to nature and chillaxed vibe.

John Gilchrist: Kensington Legion gets new digs with 1918 Tap and Table

John Gilchrist: Kensington Legion gets new digs with 1918 Tap and Table

1918 is a significant number for the Royal Canadian Legion. It signifies the end of the First World War and the beginnings of the Legion. Following the end of the war, numerous groups sprang up to support veterans. Efforts were fragmented so a few years later a unified Dominion Veterans Alliance was formed. That soon transformed into The Canadian Legion of the British Empire Services League. Incorporated by an Act of Parliament in 1926, The Royal Canadian Legion — it was granted “Royal” status by the Queen in 1960 — has been providing services to veterans for almost a century.

1918 now has an additional meaning. It’s the new address of the North Calgary Branch No. 264, known as The Kensington Legion (1918 Kensington Rd. N.W.). And it’s the name of its new public restaurant — 1918 Tap & Table (403-209-1918).

The new Kensington Legion comes courtesy of Truman Homes, who did a swap with the organization and then built a sparkling new building for them next door to the old location. It’s a four-storey structure with offices and an 80-seat membership lounge upstairs and a bright new restaurant on the ground floor.

1918 Tap & Table is a sunwashed, 140-seat space facing onto Kensington Road. Done predominantly in browns, it features a sweeping, eight-metre high ceiling, windows east, south and west and a large bar along the north side. Two tall communal tables split the room into a low-table dining room and a lounge that’s filled with higher tables. A patio spills onto the road and around the west side of the building.

In all, there are more than 300 seats at the new legion and a 40-seat deck, all of which are handled from the main floor kitchen by executive chef Chris Murphy and his crew of 16. Murphy has come over to 1918 from the Bow Valley Club where he was executive chef. A Certified Chef de Cuisine, Murphy has also cooked at Delta Calgary South, Fort Calgary and the Petroleum Club.

Murphy’s casual, contemporary menu features a roast turkey sandwich with soup, salad or fries ($15), pork schnitzel with herb spatzle with arugula and shaved fennel in a lemon vinaigrette ($16) and pea-and-toasted barley risotto with walnuts and grana padano cheese ($14). The focus is on local producers with as much made in-house as possible. There are gluten-free and vegetarian options and brunch on Saturday and Sunday. 1918 also features local craft beers and Fratello coffee.

While 1918 is open to anyone, membership here has its privileges, including a 10 per cent discount on all food and beverage and entrance into the private members lounge. Membership rates are  very reasonable and are open to almost everyone. Check out legion.ca for all the details.

New Hillhurst Market has Ethiopian flare

A few blocks away from 1918, the Hillhurst Market is now open at 221 19th St. N.W. (403-452-3938). Not to be confused with the Farmers’ Market a few blocks away, this market is a permanent fixture in the neighbourhood. At first glance it looks like a typical small, narrow deli but a few things quickly pop out. First is the bright red-and-green paint job. Then the scent of richly seasoned cooking hits your nose, the aroma emanating from a couple of soup pots on the counter.

The colour and the aroma are courtesy of owners Michael and Mimi Bogale, who also own Marathon Ethiopian at 130 10th St. N.W. The red and green are the colours of the Ethiopian flag while the soups (coconut chicken and mushroom recently)  are made at Marathon and are laced with Ethiopian spices. Soon more Ethiopian dishes will be available.

The Bogales are ably assisted by sons Endale and Nahon and have stocked their market with much more than Ethiopian fare. Hewing to the desires of the neighbourhood, they are outfitted with kombucha, organic products, gluten-free foods, soft-serve ice cream and a quick flatbread maker. This is the new generation of a family-run, neighbourhood market.

Hillhurst Market is open weekdays 8:30 a.m to 8:30 p.m. and weekends from 9 a.m. to 6 p.m.

Calgary loses popular Italian restaurateur

The restaurant industry lost a real hospitality professional recently with the passing of Michael Rea of Rea’s Italian Cucina. Rea’s family has run Rea’s for over two decades, building it into one of the most popular — and best —Italian restaurants in the city. His high level of service, his good humour and his warm personality will be greatly missed.

Malcolm Stinson won’t let cancer keep him out of Calgary Ironman competition

Malcolm Stinson won’t let cancer keep him out of Calgary Ironman competition

The current air quality has been a deterrent for some riders, but not Malcolm Stinson.

A slight knee injury could be an excuse for many runners, but not the 57-year-old Edmonton resident.

Multiple myeloma, a cancer of plasma cells which can cause bone pain, bleeding, frequent infections and anemia, might slow anybody down, let alone an experienced triathlete. Not Stinson.

With a myriad of potential reasons not to train, race, and complete a half-Ironman triathlon every day this month, the bigger cause is much more important.

“It’s not about me . . . that’s not the point,” Stinson was saying after finishing another long day of training. “The point is, I’m really trying to show that people who have cancer can live active and full lives and live as if you have a future. You don’t have to sit and wait for things to come to you. You can go out there and grab life and seize the day.”

It’s what Stinson has been doing since being diagnosed in 2009 with stage three myeloma and was told he had two years to live. Instead, he hopped on his bike and began competing competitively in the sport of triathlon.

But this year, he decided to take on another challenge by raising money and awareness of Multiple Myeloma through triathlon and an initiative called Living to Tri.

Stinson set the goal of doing a triathlon every day for the entire month of July.

One of the days happens to fall on Ironman 70.3 Calgary, a well-attended and scenic stop on the Ironman series tour which serves as a qualifier for the 2018 Ironman 70.3 World Championship.

Stinson, like he’s done every day since July 1, will swim 1.2-miles, bike 56 miles, and run 13.1 miles (a half-Ironman distance triathlon).

On Thursday, he swam at Lake Summerside then got on his bike and headed to Red Deer and then ran. Friday, he swam at Sylvan Lake, biked to Calgary, and ran.

Saturday, he’ll swim at the Sundance Lake in Calgary, then bike and run. Sunday, of course, is Ironman 70.3 Calgary.

After that, he’ll head back to Edmonton the same way and continue “training” at Lake Summerside. Stinson will finish the month at the ITU World Triathlon in Edmonton from July 28 to 29.

Keep in mind — Stinson has been doing this while undergoing chemotherapy.

But neither is the battle many people with cancer are fighting every day.

“I’m one of the very lucky few that has virtually no side effects (from chemotherapy),” he said. “That’s how I’m able to do this. I thought that other people in my situation that are not having such positive results may feel bitter or jealous or some negative emotion . . . but they’re not. I’m getting lots of supportive emails. People are taking inspiration from it. People that are having trouble with their chemotherapy are actually inspired which is a good thing. I’m getting incredible stories from people. People that are telling me that they were recently diagnosed with multiple myeloma . . . and can see there is a full life ahead of them. They don’t have to be shut down.”

It’s not easy.

“The stories I’m getting are pretty humbling, in a sense.”

Triathlon can be an extremely individual sport; one relies completely on their own abilities to compete and complete a race.

But Stinson has been getting loads of support with the logistics — meals, support vehicles, transportation — so he’s able to concentrate on the athletic aspect of his journey.

“I’m getting way more help than I anticipated,” said Stinson who is also assisted by his two daughters Heather and Victoria. “I haven’t been alone for a second. Every time I’ve been swimming, biking, and running, I’ve had someone with me. I always have someone making sure it’s been going fine.”

No doubt, it’s been a challenge. Especially when temperatures reached between 28 and 32 degrees Celsius in the early part of the month.

“When I first started this at the beginning of July, after three or four days, it was hell,” Stinson said. “I didn’t think I was going to be able to finish it. It was very hot in Edmonton in the first few weeks of July. It’s not just doing it eight hours a day, it’s the sun. You’re constantly exposed to it all day long and it just added to the toil.

“But the body is starting to adapt and I’m starting to get used to it.”

Except, of course, for his darn knee.

“The only cure is rest and . . . well, that’s not available to it right now,” he said with a chuckle.

For Stinson, however, the physical side of his challenge pales in comparison to the larger battle at hand — raising money and awareness for Multiple Myeloma.

“The main reason I’m doing this is not to show people I can do triathlons — lots of people can do triathlons and physical endurance feats,” he said. “That’s not the point.

“The point is to show them that cancer is . . . huge advances have been made in minimizing the side effects. What’s the point of living if you’re barely even existing. You want to live a fully, active, and happy life and that’s what’s available more and more to people (that are battling cancer). We need to keep research going.”