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Addressing Canada’s Employment Insurance Gap For Self-Employed Workers

Source: TD
Ksenia Bushmeneva, Economist
Dated July 15th, 2020

Highlights


Chart 1 - Workers in More Precarious Employment See Steep Job Losses

Chart 2 - COVID-19 Self-employed to Cut Hours Worked Drastically

EI Leaves Many Non-Standard Workers Behind


Chart 3 - Self-employed Workers Much More Likely to Apply for CERB

Chart 4 - Prevalence of Self-employment Varies by Province

What Complicates Offering EI Coverage For Non-Standard Workers


Chart 5 - Maternity and Family Benefits Available to Self-employment

Chart 6 - Sickness, Disability, and Work Injury Coverage Available to Self-Employed

Some Solutions Based on The International Experience


Chart 7 - Unemployment Benefits Coverage Options to Self-employed

Chart 8 - Old-age Pensions Coverage Options Available to Self-employed

Concluding Remarks


References

  1. “Employment Insurance Coverage Survey, 2018”. Statistics Canada. https://www150.statcan.gc.ca/n1/daily-quotidien/191114/dq191114a-eng.htm
  2. Sunil Johal & Erich Hartmann. “Facilitating the Future of Work Through Modernizing EI System”. The Mowat Center. https://ppforum.ca/wp-content/uploads/2019/05/PPF-Modernizing-EI-for-Future-of-Work-April-2019-EN.pdf
  3. Antonia Asenjo and Clemente Pignatti. “Unemployment insurance schemes around the world: Evidence and policy options.” International Labour Office. https://www.ilo.org/wcmsp5/groups/public/---dgreports/---inst/documents/publication/wcms_723778.pdf
  4. Sung-Hee Jeon and Yuri Ostrovsky. “The impact of COVID-19 on the gig economy: Short- and long-term concerns”. Statistics Canada. https://www150.statcan.gc.ca/n1/en/pub/45-28-0001/2020001/article/00021-eng.pdf?st=x8kZDLV7
  5. Sunil Johal & Erich Hartmann. “Facilitating the Future of Work Through Modernizing EI System”. The Mowat Center. https://ppforum.ca/wp-content/uploads/2019/05/PPF-Modernizing-EI-for-Future-of-Work-April-2019-EN.pdf Ibid.
  6. “Evaluation of the Employment Insurance Special Benefits for Self-employed Workers”. Employment and Social Development Canada. https://www.canada.ca/en/employment-social-development/corporate/reports/evaluations/2016-ei-special-benefits.html
  7. “The Future of Social Protection: what works for non-standard workers?” OECD. https://www.oecd-ilibrary.org/sites/9789264306943-en/1/2/1/index.html?itemId=/content/publication/9789264306943-en&_csp_=60072f6c81e5afb306d1ad580d284396&itemIGO=oecd&itemContentType=book#chapter-d1e549 Ibid.
  8. “Key Small Business Statistics - January 2019”. Statistics Canada. https://www.ic.gc.ca/eic/site/061.nsf/eng/h_03090.html#point1-3 Ibid.
  9. “Government Response To The Fifth Report Of The Standing Committee on The Status of Women. Interim Report on the Maternity and Parental Benefits Under Employment Insurance: the Exclusion of Self-Employed Workers.” https://www.ourcommons.ca/DocumentVieween/39-1/FEWO/report-5/response-8512-391-19
  10. “Evaluation of the Employment Insurance Special Benefits for Self-employed Workers”. Employment and Social Development Canada. https://www.canada.ca/en/employment-social development/corporate/reports/evaluations/2016-ei-special-benefits.html

End Notes

  1. Since 2010 self-employed workers can voluntarily participate in EI Special Benefit for Self-Employed Workers (SBSE) to gain access to many life event-type benefits accessible to regular employees, such as maternity and paternity leave programs, leave due to sickness or to care for an sick family member. In addition to this, current EI system allows certain exceptions for some non-standard workers. For example some individuals who work independently as barbers, hairdressers, taxi drivers, drivers of other passenger vehicles are eligible to receive benefits through the regular EI program. Fishermen are also included as insured persons under the EI Fishing Regulations. In the case of the self- employed fishermen, EI qualification is tied to income. In order to qualify for up to 26 weeks of benefit, they need to have earned between $2,500 to $4,200 in the last 31 weeks.
  2. The two main reasons for not contributing to the EI program were not having worked in the previous 12 months, and non-insurable employment (which includes self-employment).
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DEMOLITION DAYS, PART 95

Continuing
He still came around making trouble, but oddly enough, our little cul-de-sac corner was more-or-less Batshit Crazy-free for the next 34 months.
After that, things sort of calmed down. Well, one of his older boys thought it would be fun to attack Khris, push her off her bike, and try and steal the Uzbek sapphire amulet I had gotten her years earlier.
Khris is not a small girl; she is a corn-fed daughter of the vast cow-pocked hills and rolling pastures of Baja Canada. She didn’t take lightly to some weasely little Arab probably future pole-smokers trying to steal from and assaulting her.
It took more than one punch, but Khris coldcocked the elder of the Guano Insano clan and laid him out so an undertaker could have taken easy measurements. Oh, he was still breathing, but I nevertheless think he was shammin’, playin’ possum until Daddy Dearest could come and rescue him from the rage of wrathful Wisconsinians.
Liam and I were sitting in the porch area of his villa, smoking cigars, drinking our sunrisers, watching the tableau unfold. We both thought Khris handled the situation well, particularly the outcome. The miscreant was out cold’n a foundered mackerel and Khris didn’t heel-stamp him in the chuckle-bits nor curb-stomp his head even though he had initially, and without provocation, punched Khris in the head.
Major stylistic points, Khris.
After 6 or 7 of his offspring rant to alert him, Señor Srībaśita Inasēna came over to shovel his insensible frogspawn up off the tarmac. He was ranting and raving, screaming and splitting the air with threats, dark oaths and other forms of bad noise.
He headed straight for Khris to administer a smackdown, as Khris resolutely held her ground.
I merely stood up and asked Khris if she needed some help.
She replied in the negative, stating that this fool wasn’t going to be much more of a challenge than ‘his idiot kid’
I swear, he went, even more, batshit crazy. However, something clicked and Señor Srībaśita Inasēna looked over his shoulder to see not one, but two near-identical way-more-crazy than he extra-large people standing there, both with cigars and icy cold drinks. He suddenly seemed to experience a spate of total recall how one of the large apparitions said he’d begin him on his journey toward room temperature if he so much as sneered in our direction.
He scooped up his unconscious spawn, muttered something none of us could make out, and scurried back to his loathsome piece of home real estate.
That was more or less the end of our run-ins with Señor Srībaśita Inasēna and his extended tribe.
Swing forward to the late summer. The weather calmed a bit and one’s skin didn’t immediately bubble every time one went out to collect the local morning news-rag. Things were going well for the cul-de-sac; jobs were advancing apace, children were doing well in their various studies, people were, oh what was that word? Ah, yes, happy.
Happy people do fun things.
So, it was decided it was time we have a block party.
Of course, Liam came up with the brilliant idea that we should have a pig roast.
“Umm, Liam”, I ahemed, “In case you forgot, we live in an Arabic Muslim country in the Middle East. Pigs and pork and porcine parts are sort of verboten around here. “
“Ok, Rock”, Liam laughed, “I know that, you know that, my hat knows that. But we Brits must have our bacon, sausage, and chops. It’s in our DNA. Besides, I can get one flown in through my company; under the wire. I could sneak him over here easily. We’d just have to keep him under wraps until bar-be-que time rolls around. You’re from Texas, so…”
“Adopted native son” I corrected.
“Right”, Liam continued, “But you were from Baja Canada first, so you must know how to cook a whole pig…”
“That right, I do, but…, I said, “…you want to bring a live pig in here, and keep him for a while until we can sort out the cooking necessities. We can’t use the industrial-sized stoves in the rec center at the pool. That’d raise a few eyebrows…”
Es and Cassandra wander over, listen for a bit and exclaim “Are you both out of your tiny, little minds?”
I had to admit, as I poured Liam and myself a refill, that the idea did have a certain ‘Up Yours!’ mouthwatering bacon-scented charm.
So, all four of us sat outside and over beer, vodka, and white wine for the ladies, we brewed up a perhaps passable project for our pig party.
The thing was, I’d be gone offshore for a couple of weeks and the pig would have to live at someone’s villa, under wraps, for that time; which actually escalated to 3 months.
Esme, surprising as always, volunteered to take on the task.
Might have been the white wine talking, but she admitted to missing bacon as well.
“OK, but we’re going to need a bar-be-cue pit. Where and when?” Liam asked.
“I’ll talk to Shiehk Gungan and secure permission for a Hawaiian-style pit bar-be-cue for someone or other’s fake birthday. If we can get Vonn and Honey Bee on board, their villa’s backyard backs up to a tall brick wall bordering the alley behind the City Centre. I could put in a pit there easily, and it would be out of the purview of prying eyes.” I said.
“Good”, Casandra said, “Let me get the gin and tonic makin’s and get Vonn and Honey over here as well as Dane and Dyad. Gonna have a block party, make sure you invite the entire block.”
Over the term of the afternoon, we had our plans.
Liam would secure a pig for us; approximately 200-300 pounds, on the hoof. It’d stay in our backyard under both our sun tarp and Esme Srs.’ care until Pig Killin’ Time. Liam, Vonn, and I would handle that little chore. I’d get permission to ‘dig’ a pit and install the bar-be-cue pit in Honey and Vonn’s back yard. Liam and I would handle the actual roast, and we’d all chip in for charcoal and wood smokin’ chunks, and whatever else we could find.
Dyad said she knew many, many farmers it the area and many had fruit trees, in various stages of repair. Certainly, some of that would smoke up a treat. Persimmon, pomegranate, fig, mango, durian, banana…all the earmarks of a weird pig roast.
So we had a date, a plan and the ingredients for a complete fiasco. Since Sr. Guano Insano was no longer part of the picture, and as we had few interlopers, this might actually work without all of us being tossed into the hoosegow.
I’d liberate a bit of pit diggin’ materials from work, just a small amount of dynamite, C-4, and Primacord; I already had the blasting machines. Vonn and Liam would lay in the charcoal and wood for the actual pig roast and well, Bob’s your uncle.
I went offshore to complete the 12th well on the platform and had to deal with all the logistics, bureaucracy and other sanctioned horseshit that comes with the territory. It took almost exactly 3 weeks, and at that time, Esme’s initial negative reaction to pig-sitting had changed considerably.
She had named the critter and found it to be a rather clever, and even sociable, beast. She even allowed it free reign of our house.
The name she chose was one from an old, endearing structural professor: Prof Pinkus (Prof. Pink-ass).
Ahem.
This was an unforeseen complication.
“Es, remember, “ I said over the phone, “That pig is not a pet. It’s not your buddy. It’s not going shopping with you. It’s going to be the guest of honor at a block party. Perspective, please.”
“Oh, Rock”, Es gushed, “I know that. It just makes it easier to keep up with Prof. Pinkus if you treat him like a pet rather than livestock.”
“Es!”, I yell, “He IS livestock. Soon to be deadstock. Soon to be crisply pit barbequed to a crackly crunch. He’s not your friend, he’s breakfast, lunch, and dinner!”
“OK, love you too.” Es says, ignoring me, “See you soon. Safe flights. Keep the shiny side up.”
I hang up. “Oh, shit. This does not bode well.” I mused on the flight shoreward.
I have to admit, pigs can be personable animals. Canny, inquisitive, seemingly intelligent. But even so, that does not trump them being delicious, appetizing, and delectable generators of bacon. Prof. Pinkus is going to be ham, bacon, and sausage soon. Not a boon companion.
The next day I ‘dig’ the pit for the barbeque. I used a shovel for exactly 2 minutes and dynamite, C-4, and primacord for a few more. Vonn was astonished that I not only dug a 6’x6’x4’ wide hole in less than an afternoon, but that I did it while smoking a cigar, drinking an, ok, several icy adult beverages, and never even breaking a sweat in the hellish late summer heat.
The Bobcat with the mounted backhoe, which I had ‘borrowed’ from work, helped a little.
Liam wandered over after the pyrotechnics were done. He didn’t care for them as the noise ‘offended his ears’. Truth be told, he had seen enough pyro jobs go south in his line of work and wanted nothing to do with them. I assured him I was a licensed Master Blaster as well as the one and only Motherfucking Pro from Dover, but it took some time to get him up to speed on the use of explosives for fun and profit.
We let the pit settle, as it was in mostly in desert sand held together with a bit of aeolian clay, or loess. We kept it wet and covered with sheets of canvas. It’d be fine for our pit barbeque in the days hence.
Vonn, Liam and I fabricobbled a cover for the pit which was made of thatched palm fronds supported by ½” pine furring-strips frame along the outer surface. Dane found a hunk of tin stove pipe and we fashioned a nicely workable chimney for the cover. Once the fire was going, and the pig in its new home, we could set the cover over the pit, shovel earth over it to seal it off and use the iris-valve in the chimney to regulate airflow.
One looks at it now, it would almost appear that we knew what we were doing.
Probably nothing was further from the truth.
We needed to ‘season’ the pit, but first, we needed to line the pit with rocks. This serves to hold the heat, and will even out its distribution. But, all we have to use is limestone around here and if limestone ever gets wet, there might be water in the fractures of the rocks. Heat that up to over 1000C and you’ve got yourself a nifty little bomb.
Of course, this will not do…
So, I get on the phone with several ‘exotic’ marble companies in the big city of Duhu. I call around asking if they might have some scrap sheets of granite, quartzite, granodiorite or marble.
Sure, for a price.
However, there was this one place where I knew this guy…
He took in huge, and I mean 4m x 5m x 5m blocks of exotic rock from the subcontinent; black granite, “Reaping Equinox’ black and white ‘granite’; most all these ‘granites’ were granodiorites, Inferno Granite, Black Sunset granite sliced thin into façade facing dimension stone, it was absolutely gorgeous in cross-section. However, the best stuff was igneous-metamorphic, tougher than a $2 steak, and just laughed at diamond carbide saw blades.
“Oh, sure now Mr., Dr. Rock”, Mr. Prakash Dongerkerry, the owneoperator of one particular lot I scavenge for Esme’s continuing lapidary hobby, “I’ve got some beauty stuff here for you. But I need some help with these couple of blocks I received from Kerala. Great rock, very pretty, but too tough. Burn out many saws, boss. You can help maybe?”
“Sure, Prak”, I replied, “I can help, no sweat.”
So, next Friday Liam and me, we eased over to the granite factory, C-4, blasting caps and Primacord in hand. Prak was a little apprehensive about using high explosives in a densely populated area, but after Vonn reminded him that he was working with the Motherfucking Pro from Dover, he relaxed some.
I crawled all over those blocks, marking with orange spray paint the nature fractures, flaws, and features of each block. Asked Prak how he’d like them split, and he indicated parallel to the major axis.
It couldn’t be easier. There was a main body-fracture system normal to the σ1 stress direction. The one’s parallel to the σ2 and σ3 were minor and nowhere near as clearly developed.
I smooshed some C-4 into a test fracture, primed it and shot it without much ado. It was surprisingly quiet for a detonation. A cute little C-4 POP.
A large slab of rock fell off the main block, severed as nicely as a hunk of cold butter from a hot knife.
Prak was thrilled. I only had another 12 or so shots to go.
They all more or less came off as planned. One or two busted when they bounced, even after the addition of old car tires below where I was blasting.
Prak, good to his word, showed us a huge pile of 1.25” thick sawn quartzite slabs that were rejected for mostly cosmetic reasons. It takes a bit of math, a bit of doing, and a lot of C-4 to extract slabs enough to line our fire pit from stem to stern, top to bottom.
Once installed, the pit was a tad less wide, a bit less deep, and a smidge less long, but it was the only Precambrian-quartzite lined bar-be-que pit in this or any other known galaxy.
We celebrated the initial fire up with whiskey and hors-d'oeuvres. I stuck with vodka, ice, lime, citrus stuff, and a Jamaican cigar.
The pit flared from the amount of dry wood we initially used. It burned very quickly into a pile of glowing embers. Now, we added some local lump charcoal and popped on the top, now sporting an exhaust chimney with a rather large, intrinsically-safe, unusually commercial-looking dual-temperature thermometer that somehow just appeared out of the ether.
We took it all the way up to 1,000C. Although it was designed for ‘low and slow’, we wanted to see how it would perform under alternative conditions.
We let it simmer for a few hours, then decided to kill the fire by closing the iris valve. Thus deprived of oxygen, given a few hours, the pit would be cold to the touch.
The next day, we opened the pit and shoveled out the dead embers. The pit was well and truly cold. Upon examination, it seems that the quartzite had fused to the sand on the outside of the pit. Also, sand had filtered down into the cracks around the pit, like in the corners, along joints, and been fused there as well.
The damn thing would now hold water if we wanted. We had a natural glass-lined fire pit now. We decided to try out some racked & stacked chickens first before we slowly made our way pig-ward.
We staked split chickens out on various levels in the pit. We had worked up a series of adjustable metal frames where we could lay the staked-out poultry. The racks popped right in place and after a couple of hours, hey presto bar-be-qued peri-peri chicken. And hot-butter roasted chicken. And for the uninitiated, roast chicken with smoked Hungarian paprika and Indian ghee. A real Iron Chef fusion-style mixture.
Liam and I took his Grady White out on the Persian Gulf and managed a couple of dorados, or Mahi, a largish shark, and a couple of kingfish off the deeper shipping banks. Fileted up and tacked in place, we played around with the smoking woods. Mango was just weird. Fig was weirder, almost vinegary; but not terrible. Pomegranate/tangerine tree smoked Mahi, seasoned shark steak, and Kingfish was the hit of the week. So easy, yet so tasty. It went well with Es’ famous Navajo Fry Bread.
We were gaining confidence. Prof. Pinkus’ days were numbered. We decided that the Eid al Fitr would be the time that we’d been preparing our porky pit pig production.
How’s that for cultural sensitivity? Break the Ramadan fast with a pig roast.
We’re all about cultural sensitivity.
Anyways, we hemmed and hawed over the methods of dispatching our soon-to-be-delicious 325 pounds of Professor Pinkus.
One wag suggested we have it OD on tranquilizers, trip him out a la Heath Ledger. Use loads of Nytol®, Dramamine™, oxycodone, hydrocodone, diazepam, temazepam, alprazolam, and doxylamine."
It was straight out of the Fabulous Furry Freak Brothers©.
We all agreed it was funny as hell, but that it probably wouldn’t work.
Then we thought we might go all Halal, just slit the pig’s throat with a very sharp knife, and let it bleed out.
Rejected as to being too thrashing, too noisy, too Arabic, and just plain uncivilized.
I thought I could get hold of a 12 gauge shotgun and some Foster Deer slugs. But again, noisy and messy. Besides, I’d have to borrow a shotgun, and that might raise some eyebrows.
We’ve managed to keep Prof. Pinkus under wraps now for almost 3 months. Hate to blow it right before the feasting was to begin.
In the end, all it took was an 18-pound maul and a solid whack to the right side of the head.
More sensitive viewers might want to skip a dozen or so paragraphs ahead. Just fair warning™.
I was elected to deliver the coup de grâce.
After walloping a bound and gagged Prof. Pinkus upside the head and basically caving in the skull, severing the skull-spinal cord connection at the atlas/axis connection, it was instant lights-out, he felt nothing.
We had already apologized to Prof. Pinkus, and thanked him for his contribution.
Seldom before has lunch ever been so noble.
Prof. Pinkus freezes and collapse, the legs give way, and the neck goes rigid. We picked up the extraordinarily sharp butcher’s knife sitting there, one hand under the chin and pull the head back. The other hand takes the sharp, stout knife under the neck and slices across the neck back to the bone of the vertebrae.
The knife hand loops around to the poll of the head, pushes down and forward while the hand under the chin pulls back and rearwards, so the neck vertebrae connecting tissue cracks. Knife hand back down under the neck, chin hand slides up and a finger hooks into the trachea and slice between the separated vertebrae.
With our previous practice and experience, 10 to 15 seconds from hammer strike to the semi-decapitated head.
Grisly but necessary.
Hanging the beast by its back hocks, well out of sight of any casual interlopers, we bleed the animal out into 5-gallon buckets, saving the precious juice. Vonn and I have visions of homemade blütwurst, blood-n-tongue sausage, and zultze or schwartamaga; lovely, lovely headcheese.
But that’s for later. Vonn gathers the blood in gallon-size freezer zip bags.
Now to scalding the corpse, scraping off the hair and external epidermal debris. We had a tub of boiling water into which Prof. Pinkus went. It was a boring, tedious, annoying repeated dunk-soak-raise-scrape-return until the carcass was clean and smooth and removed of all nasty gunk on the outside.
Now comes the really icky part™, gutting and scraping out the carcass. Before opening the abdominal cavity, it was required to de-bung the animal. Cut around the anus, go in deep but not too, pull the bunghole out, seal with zip ties, and cut and discard. Now the lower GI