Geneviève Eliany’s practice is focused on criminal law, regulated professions, natural health product regulation, agricultural and food law.  She launched Eliany Advocates in Toronto after maintaining a busy defence practice in British Columbia for over three years. She worked primarily with native gang members and successfully defended a number of serious cases.

Before attending Osgoode Hall Law School, she studied and practiced homeopathic medicine for over 10 years. She is uniquely positioned to understand the challenges facing manufacturers, practitioners and patients in the natural health industry. The years in BC were spent developing this niche alongside Shawn Buckley and both counsel continue to work together on certain files.

In her criminal law practice, you will find her settled in Hamilton and serving nearby courthouses including Brantford, Kitchener-Waterloo, Guelph, London, Niagara and GTA courthouses. She is pleased to represent clients in English or French and regularly travels across Canada. Ms. Eliany’s practice is paperless, technologically connected and designed with modern client service in mind.

She is a member of the Criminal Lawyers Association. Find her on Twitter @wholisticlawyer.

In late 2017, the Law Society of Ontario required all licencees to adopt a statement of principles acknowledging their obligation to promote equality, diversity and inclusion generally, and in their behaviour towards colleagues, employees, clients and the public. It is available here.

Robert L. Jackman is a Food Scientist, with an undergraduate degree (BSc, Hon) from the University of British Columbia and graduate degrees (MSc, PhD) from the University of Guelph. During his tenure as a graduate student, and subsequently as a NSERC Postdoctoral Fellow at ORTECH (formerly the Ontario Research Foundation; Mississauga, ON) and Research Associate at the University of Guelph, he authored or coauthored over 25 peer-reviewed journal articles, 6 book chapters, and several Records of Invention. These related to his research on natural food pigments/colorants, physicochemical properties and functionality of food proteins, protein engineering, post-harvest physiology, chill-injury, and texture of fruits and vegetables, and isolation and characterization of value-added natural extractives from foods, botanicals and organic waste materials.

Dr. Jackman subsequently spearheaded the patenting of a novel high-temperature organic waste bioconversion process, and helped to establish and manage a Quality Control/Assurance program and labs in newly built commercial plants using the technology to produce high-value animal feeds and fertilizers. Robert led research & development activities, and was involved in the marketing and start-up of a spin-off public company, pursuant to application of the thermophilic bioconversion technology for commercial production of stable, high-temperature enzymes with broad industrial applications.

He has spent the past 10 years providing R&D and technical support services to the Food and Natural Health Product (NHP) industries, advising corporate clients on regulatory and GMP compliance matters, preparation and implementation of Standard Operating Procedures and policies, troubleshooting process and product non-conformances and off-specifications, recommending corrective and preventive actions and process and product improvements, preparing industry SR&ED tax claim reports, and analyzing and interpreting analytical and technical data, and recommending tests, methods and/or processes to ensure product quality and compliance. He has managed numerous of his client’s R&D projects, and presently manages several of their NHP site and product licensing portfolios.

Dr. Jackman is or has been a professional member of the Canadian Institute of Food Science & Technology, Institute of Food Technologists, American Botanical Society, and American Chemical Society.