NOURISH_16MAY12

ISSUE TWO 2012 NOURISH A27

My interest in sustainable food systems and urban agriculture — producing and distributing food in cities — led me to Cuba

in 2007. I signed up for a “food tour” organized by Wendy Holm, a Bowen Island-based PhD agronomist. This was no gastronomic extravaganza by any stretch of the imagination, but we were there to learn how Cuba dealt with and survived a brutal and sustained energy shock that began in the early 1990s. Without oil to run tractors, agrichemicals to fertilize fields, and fuel to transport food from the country into the cities, Cubans turned to urban organic agriculture to keep its 11 million citizens from mass starvation.

Our group of chefs, food writers and sustainability keeners visited a number of Cuba’s ubiquitous organopónicos, small-scale urban organic farms where Cubans buy their fresh vegetables daily from the farmers who collectively own the co-op. These astonishingly productive food gardens, often growing in little more than a foot of soil in raised beds over concrete, opened my eyes to just how much food could be produced in a city when people really put their minds to it.

We toured garden after garden bursting with gorgeous organic salad crops, vegetables, culinary herbs, and even “green medicines” like the noni fruit, a pinecone-shaped knobbly tropical fruit high in vitamin C and touted in North American health food stores as the next “superfruit.”

Cuba’s urban farms were not just in the capital of Havana but in every medium and small town our group visited from one end of the island to another. Farmers at the organopónicos did difficult manual labour under the searing Caribbean sun, but they were rewarded with both a relatively high salary and respect from their customers.

Around the same time, I was also

coming to the realization that counting my own food miles was a luxury that others, even in my own city of Edmonton, Alberta, didn’t have. And our North American fascination with cheap food came bundled with widespread food contamination tragedies and diet-related illnesses that could no longer be ignored. Was it any wonder that some of us were trying to find alternatives to the chemical-laden, pesticide-dependent fossil fuel-guzzling industrial food system? Veggies grown and sold right down the street, urban chickens and urban

beehives suddenly started to make a lot more sense, not just in Cuba.

I decided to take a first-hand look at Paris, London, Vancouver, Toronto, Detroit, Milwaukee, Chicago, and back to Havana again to look at everything from rooftop supermarket farms to the world’s first operating vertical farm. And if I can venture any predictions at this point, I would wager that the future of food lies in the ingenuity and resilience of local food economies. And that we’re just at the beginning of our awakening to the food-producing potential of our cities.

JENNIFER COCKRALL-

KING is the author of the recently released Food and the City: Urban Agriculture and the New Food Revolution (Prometheus Books, 2012). She blogs about her own garden and other urban agriculture news at foodgirl.ca.

Urban fareW O R D S J E N N I F E R C O C K R A L L - K I N G

nt

Nourishment

Buy for B.C.

Spot the taste

Angry birds

PA G E T H R E E

f o o d f o r t h o u g h t I S S U E T W O 2 0 1 2

PHOT

O JE

NNIF

ER C

OCKR

ALL-

KING

Urban farms

AN ULTRA-PRODUCTIVE BALCONY VEGETABLE GARDEN IN LONDON, ENGLAND.

ATasteof Park & TilfordA celebration of all things local & healthy

Saturday, June 2 • NOON-5PM

•• Enter to WIN a $1,000 Travel Voucher Two to be given away!

•• Enter to WIN prizes at over 40 tasting stations

•• Enter to WIN a BC Ferries Vehicle & Driver – One Way Fare(5 to be awarded)

•• Receive 20,000 Save On More Points with a minimum $300 purchase in groceries. (Not valid with tobacco, prescription and gift card purchases. Offer valid all day June 2, 2012)

•• WIN 50,000 Save On More Points every hour! (Fill out entry form at the Spin the Wheel for Charity and Points Station)

•• Purchase a $10 Food Bagfor the Harvest Project and you’ll receive 100 Save On More Points. Help us FILL THE VAN!

Meet the local growers/creators, taste over 40 samples, learn about new products. SPECIAL PRICES GOOD ONE DAY ONLY - JUNE 2, 2012.

RICO N LALO Frozen Whole Fruit Bars $$449999

4PK

Made in North Vancouver. Fresh fruit, low calories, high in fi bre and no artifi cial additives. Plant is a nut-free gluten-free facility.

ALL SEASONS Portabella Mushrooms $$229999

2PK

Grown & harvested in Langley. Highest grade of fresh “dense” mushrooms for stronger, longer shelf life.

BRADNER FARMS Organic Chicken $$669999

LB

Located in Fraser Valley. Free range chicken raised on feed thats 100% certifi ed organic, free of animal by-products, growth promotants and anti-biotics.

UDDER GUYS Premium Ice Cream $$559999

Produced in Duncan, BC. No artifi cial preservatives or additives, real cream.

YVES Veggie Burgers $$664949

FAMILY PACK

Less calories, less fat, more protein than meat, no cholesterol & preservative-free!

UPRISING BREADS Grainful Bread $$337979

Baked fresh in East Vancouver for over 30 years. No preservatives or artifi cial anything. Lightly sweetened with honey, molasses or nothing at all. We promise.

GONE CRACKERSSavoury Crackers $$449999

Started by a Vancouverite. Made from the highest quality of ingredients, while excluding yeast, sugar, and hydrogenated oils. Pairs perfectly with wine.

CHEF ANN BC Lions Tequila-Citrus BBQ Sauce $$669999

Created by a Vancouverite. Silver tequila, organic locally squeezed citrus, fresh garlic, tomatoes and Japanese soybeans, handcrafted in small batches to ensure quality.

Park & Tilford THIS LOCATION ONLY

333 Brooksbank Ave, North Vancouver @Saveonfoods990 • SaveonFoods ParkandTilford

JOIN US FORWine andWine and Cheese TastingCheese Tasting

Receive 5,000 Save On More Pointswith the purchase, $35 min., of delicatessen cheese from our delicatessen. (Offer valid all day June 2, 2012)

ENTERENTER TO WINTO WIN

$200 SpaUtopia Gift Certifi cate

Details in store.

3


In her family home on the edge of a regional park in Vancouver, Ann Pacey has spent the last two years raising hens and scrambling eggs with

her neighbour.“We decided we’d go in together and we

built the coop at my place, but we share the responsibilities and we also share the eggs,” she says.

Pacey is on the board of directors of Village Vancouver, a group that has promoted local agriculture and advocated for backyard chickens to be permitted on the North Shore.

The District of West Vancouver and the District of North Vancouver prohibit backyard poultry.

The City of North Vancouver is currently considering letting backyard farmers spread their wings after the idea received strong support at a council meeting last April.

Backyard chickens are a kinder alternative to the factory-farmed birds in Abbotsford and Chilliwack, according to Pacey.

“They’re all kept in these huge sheds and that’s not the way animals are happy,” she says.

For the price of $15 Pacey buys a sack of feed that nourishes her four chickens for

two months, and the eggs, she says, have been delicious.

“They smell different, they taste different. They’ve got a really bright yellow yolk, and they’re significantly healthier because the chickens are moving around and they’re eating natural foods. And they’re happier, they’re not under stress.”

The chickens get regular exercise, which leads to a higher percentage of omega 3 fatty acids in the eggs, according to Pacey.

“If you can let them into the grass for awhile and let them peck and scratch and do their chicken things then they’re much healthier, happier birds,” she says.

That regimen combined with nutritious feed, which sometimes includes plate scrapings, has resulted in many delectable Spanish omlettes, according to Pacey.

Wildlife experts have warned that backyard agriculture can serve as an attractant for bears, but Pacey says the problem can be avoided with a 360-degree enclosure.

“We’re right next to Pacific Spirit Park, and there’s coyotes and raccoons and eagles. We don’t have bears, but really, if you build your coop safe enough, you can get around most predators.”

Pacey’s hens each have individual personalities and charms, she said.

“They’re really interested and curious. I can’t say they’re clever, but they’re fun,” she says.

For Pacey, maintaining chickens also means taking an active step towards sustainable, local agriculture.

“I don’t think we really have an appreciation for how fragile our global food network is,” she says.

— Jeremy Shepherd

for many backyard farmers, residential chicken coops are a great idea just waiting to hatch.

GAMECHANGERLOCAL WATCH

Happy Birds

VANCOUVER-BASED QUEST FOOD EXCHANGE TAKES SURPLUS FOOD

FROM VENDORS AND DISTRIBUTES IT TO PEOPLE LIVING ON LOW INCOMES;

QUESTOUTREACH.ORG.

RESTAURANTS ARE SOME OF THE BIGGEST WASTE-MAKERS AROUND.From packaging and prep to leftovers and napkins, it takes just a day or two for most eateries to load an industrial-sized dumpster with garbage.

Which makes the waste reduction by Trafalgars Bistro and sister business Sweet Obsession Cakes and Pastries in Kitsilano even more impressive.

Last fall, co-owners Stephen Greenham left and Lorne Tyczenski decided to do something about their garbage.

Restaurant and bakery teams now separate waste into eight different disposal streams: returnable containers, hard plastics, soft plastics, glass, paper, metal cardboard, and organics.

The game changer is the $25,000 GreenGood GG-50 composting machine the partners installed for the restaurants to share. It composts organic waste in 24 hours, emits no odour, and reduces food waste down to 90% of its original volume. The loop is closed each week when 240 kilograms of compost is shared with neighbourhood farms throughout the city, enhancing the health of the soil for growing food.

In four months they reduced the waste from the bistro and bakery by 98 per cent — to less than a bag of garbage per week. The money they save on waste removal means the GG-50 will pay for itself in two years.Now that’s setting a green example.

— Deana Lancaster

PHOT

O M

IKE

WAK

EFIE

LD

issue twoASSOCIATE PUBLISHER DEE DHALIWAL

PUBLISHER DOUG FOOT

EDITOR DEANA LANCASTER

ART DIRECTION & DESIGN ADRIAN CUNNINGHAM

DESIGN MARINA ROCKEY

PROJECT & SALES COORDINATOR VICKI MAGNISON

PRODUCTION COORDINATOR MYRA MCGRATH

CONTRIBUTORS BENJAMIN ALLDRITT

JENNIFER COCKRALL-KING TERRY PETERS

JEREMY SHEPHERD

STORY IDEAS & COMMENTS [email protected]

TO ADVERTISE IN NOURISH TEL. 604-980 0511 or EMAIL [email protected]

UNCREDITED IMAGES AND GRAPHICS COURTESY OF CAN STOCK PHOTO.

Angry BirdsMORE THAN 90 PER CENT OF EGG-LAYING HENS IN CANADA ARE KEPT IN BATTERY CAGES, WHICH HOUSE BETWEEN FIVE AND SEVEN CHICKENS IN A SPACE MEASURING 61 x 51 CM, ACCORDING TO THE VANCOUVER HUMANE SOCIETY.

CERTIFIED ORGANIC EGGS COME FROM HENS WITH MORE ROOM TO MOVE, WITH APPROXIMATELY 75 SQUARE CM PER CHICKEN.

FREE-RUN EGGS ARE PRODUCED BY HENS THAT CAN MOVE AROUND THE FLOOR OF THE BARN AND HAVE ACCESS TO NESTING BOXES.

FREE-RANGE EGGS ARE LAID IN ENVIRONMENTS SIMILAR TO FREE-RUN EGGS, BUT HENS ALSO HAVE ACCESS TO THE OUTDOORS. FOR THAT REASON, THESE EGGS ARE SEASONALLY AVAILABLE.

SOURCE: THE CANADIAN EGG MARKETING AGENCY

THE SANDWICH TURNS 250 THIS YEAR. IN 1762, JOHN MONTAGU, THE FOURTH

EARL OF SANDWICH, PUT MEAT BETWEEN SLICES OF BREAD SO HE WOULDN’T HAVE TO LEAVE A CARD GAME. CELEBRATE BY STACKING A SANDWICH OF YOUR OWN!

COMMENT CARD

CURRENT FOOD-LABELLING LAWS DON’T REQUIRE GENETICALLY MODIFIED ORGANISMS (GMOS) TO BE IDENTIFIED AS SUCH. WANT TO AVOID THEM? SHOP ORGANIC!

W O R D S D E A N A L A N C A S T E R

You can’t argue with the convenience. You can screech into the grocery store at five past your workday, load up on

plastic-wrapped meat, California salad greens and veggies from Mexico, then race home, throw it all together and have the dishes done before Tom Bergeron kicks off Dancing with the Stars.

Is a tasteless meal of truck-ripened produce and overgrown chicken really the way we want to eat though?

No. And that’s not an opinion only passed

around by snooty foodies and fearful conspiracy theorists. We all want food that tastes good and is good for us.

With the arrival of spring, the all-too-brief farmers’ market season has arrived once again.

It’s at these weekly congregations of farmers, bakers, makers and browsers that good food finds its calling. It’s where we run out of excuses for putting sub-standard food on the table.

Farmers’ markets create healthy networks that support our food producers, provide increasing opportunities for fresh, seasonal and local foods to find an audience, and best of all, they bring us together.

A fresh take on food from the farm

LONSDALE QUAY FARMERS’ MARKET runs Saturdays from 10 a.m.-3 p.m. at the East Plaza, 123 Carrie Cates Court, North Vancouver. Find traditional and organic produce, prepared food vendors, crafters and more. Info: artisanmarkets.ca or 604-318-0487.

AMBLESIDE FARMERS’ MARKET runs Sundays from 10 a.m.-3 p.m. until Oct. 28 in the parking lot behind the police station on Bellevue Avenue and 13th Street in West Vancouver. There will be traditional and organic produce, prepared food vendors, crafters and more. Info: artisanmarkets.ca or 604-318-0487.

CIVIC PLAZA GREEN MARKET A showcase of local Canadian made products, unique foods, art, jewelry and entertainment Wednesdays, May 23-Oct. 24, 11 a.m.-6 p.m. at the Civic Plaza, 141 West 14th St., North Vancouver. Info: canamade.com.

LYNN VALLEY GREEN MARKET A showcase of local Canadian made products, unique foods, art, jewelry and entertainment Thursdays, May 24-Oct. 25, 11 a.m.-6 p.m. at Lynn Valley Square, 1277 Lynn Valley Rd., North Vancouver. Info: canamade.com.

MAPLEWOOD GREEN MARKET A showcase of local Canadian made products, unique foods, art, jewelry and entertainment Saturdays starting May 26, 10 a.m.-3 p.m. at Maplewood Farm, 405 Seymour River Pl., North Vancouver. Info: canamade.com.

SHIPBUILDERS GREEN MARKET A showcase of local Canadian made products, unique foods, art, jewelry and entertainment Fridays, June 15-Oct. 26, 5 p.m.-10 p.m. at Shipbuilders Plaza, 138 Victory Ship Way, North Vancouver. Info: canamade.com.

TROUT LAKE FARMERS’ MARKET runs Saturdays, 9 a.m.-2 p.m. in the north parking lot of John Hendry Park at Trout Lake, Vancouver. The market features a great selection of organic and conventionally grown produce and nursery items as well as meat, cheese, seafood and prepared foods of all sorts.

WEST END FARMERS’ MARKET will run every Saturday, 9 a.m.-2 p.m. from June 2-Oct. 20 in the 1100 Block of Comox Street across from Nelson Park, Vancouver. There will be local produce, prepared foods and crafts as well as hot food and coffee on-site.

MAIN STREET STATION FARMERS’ MARKET will run every Wednesday, 3 p.m.-7 p.m. from June 6-Oct. 3 at Thornton Park in the 1100 Block of Station Street across from the VIA Rail Station, Vancouver. There will be everything from produce to meat and cheese, baking and more. Hot food will also be available on-site.

TOMARKET

eating right

Serving delight since 1928.From award-winning burgers and signature fries, to our fresh salads, BC Chicken, pastas, stir-fries, and of course, our famous Pirate Paks, there’s always something delightful on the menu at White Spot. Come join us, morning, noon or night.

whitespot.ca

Valid from now until July 1, 2012. Valid for dine-in only Sunday-Thursday. Minimum purchase of $30. Maximum discount $5. Not to be combined withany other promotional offer. No cash value. Limit one coupon per visit. Valid only at Lonsdale, Park & Tilford and Park Royal locations only.

Tuscan Chicken Pasta

LONSDALE2205 Lonsdale Ave604.987.0024

PARK & TILFORD1100-333 Brooksbank Ave604.988.4199

PARK ROYAL 752 Marine Dr604.922.8221

$5 OFF LUNCH or DINNERWith the purchase of $30 or more Sunday - Thursday

RETAIL WATCH

With mushrooms from Langley, apples from the Okanagan, and salmon from the Strait of Juan de Fuca, Thrifty’s is

becoming a one-stop-shop for B.C. food.“Why would you buy anything across

the border when you could buy it in B.C?” asks Michael Mockler below, director of produce operations for Thrifty Foods.

The push for organic, local food has created a huge market, according to Mockler.

“We can’t believe how many people are looking to buy organic eggs,” he says. “The demand is in excess of the actual supply.”

For Mockler, buying B.C. foods is an investment in our own health as well as the long-term health of the province.

“We’re not a big proponent of the 100-mile diet because if you actually drew a line around Vancouver for a 100-mile diet, you would actually include a hell of a lot of growing areas in north Washington state,” he says. “When the money’s spent in the local economy, it benefits everybody.”

One of the challenges of promoting local food production is showing growers their options for creating a steady revenue stream, according to Mockler.

“No matter what you do in the province of British Columbia you really can’t grow 12 months a year in hothouses, because no matter how much heat you put into it, we just don’t get enough sunlight come November and December.”

Bergen Farms may have found an answer to that problem.

The Abbotsford grower helps supply Thrifty’s with fresh blueberries, raspberries,

and strawberries during the summer, but when fall hits, Bergen offers a frozen line.

Mockler, a confessed “tomato freak,” says it’s difficult to compete with local flavours.

“You can’t beat the taste of something that’s grown in the soil in the Okanagan in the heat because tomatoes love high heat levels,” he says.

But while the flavour is strong, the prices tend to be high, something Mockler says is difficult to avoid.

“In the middle of winter, California by itself can supply everyone in North America with their lettuce,” he says. “B.C. has only got a three to five month window to harvest out of the fields, but they’ve got to pay for themselves for 12 months.”

For Mockler, creating vibrant local gardens is more important than saving a few dollars.

“Consumers have got to make a value decision about what they spend, and buying B.C. in the long run actually benefits them because it makes our economy stronger. And really, they’ve got to think harder than just the price at the till,” he says.—Jeremy Shepherd

A NEW STUDY BY KPMG FINDS CANADIAN FOOD, BEVERAGE AND CONSUMER PRODUCTS MANUFACTURERS

ARE PULLING AHEAD OF THEIR GLOBAL PEERS WHEN IT COMES TO INVESTMENT IN ENVIRONMENTAL

SUSTAINABILITY INITIATIVES. FIND OUT MORE AT FCPC.CA.

PHOT

O SU

PPLI

ED

Vocal for local

Contest closes 4:00 p.m. on Friday, June 1, 2012. Winner notified by phone/email.

We’ll show you how.Patio Veggies: Growing Great Food in Containers

Wednesday, May 23

Buzz: The Fascinating World of Honey Bees!Saturday, June 9

Winter Gardening: Growing Food Through a West Coast WinterWednesday, July 11

Backyard Composting: From Slime to SuccessSaturday, August 11

Preserving the Harvest: Basic Canning SkillsMonday, September 17

Workshops are $5.00 each. To register and pay call 604.990.3755.Get all the details on our website: gardensmart.ca

A32 NOURISH ISSUE TWO 2012

4

5

3

A PERSON WHO BUYS THEIR FOOD FROM FARMERS’ MARKETS AND LOCAL PRODUCERS

— WAS NAMED THE 2007 WORD OF THE YEAR BY THE NEW OXFORD AMERICAN DICTIONARY.

IN THE FIELD

1 It takes a little planning to turn soil and water into food.

2 The carefully planted rows are already bursting with life, with the promise of far more to come later. This year should produce a bumper crop at Loutet Farm.

3 Gavin Wright is the farmer who handles the planning and leads crews of volunteers. “It’s at least a full-time job,” he says.

4 Every one of these delicious morsels can be grown easily on the North Shore.

5 Imagine putting a gorgeous salad like this on the table knowing every part of it was pulled from the ground only hours ago in your community — or your backyard!—Benjamin Alldritt

Getting the nitty gritty on dirt

The organic material then begins a four-month circular journey through Metro Vancouver, eventually coming back to the North Shore.

Following pickup, the collection of yard trimmings, fruits, vegetables, meat, dairy, and miscellaneous plate scrapings are dropped off at the green waste area of the North Shore Transfer Station on Riverside Drive.

Residents who miss pickup can also drop off food waste and yard trimmings, as well as clean wood waste, at the transfer station.

The organic materials are loaded into trucks and delivered to Harvest/Fraser Richmond Soil & Fibre’s composting site

in Richmond. Workers at the site mix and stack the organic materials in large compost cells, where the material is stored for approximately two months.

The compost cells utilize negative airflow, which provides an ideal condition for composting while controlling odour with the use of a bio-filter.

The composted materials are screened and then cured for an additional two months.

Once the process is complete, the compost is sold at the North Shore Transfer Station as Soil Amender, Garden Blend, and Turf Blend.

The compost, as well as a line of mulches, can also be ordered for delivery.

Loutet Farm is a remarkable

collaboration between local

government and non-profits,

powered by volunteers and

corporate donations. You can

buy some North Vancouver-

grown vegetables June 26, noon

to 5 p.m. as part of the Art in the

Garden tour, or starting in June,

Saturdays 10 a.m. to 1 p.m. and

Wednesdays 3 p.m. to 5:30 p.m.

North Shore residents are reminded that plastic, even when marked compostable or biodegradable, is not accepted at Fraser Richmond Soil & Fibre.

The green can program is designed to reduce the amount of garbage heading to landfills while cutting greenhouse gas emissions.

To learn more about Harvest/Fraser Richmond Soil & Fibre, visit www.harvestpower.com/bc

All North Shore residents can now drop their green cans at the curb, and include food scraps

in it along with their yard trimmings for recycling.

1

2

AN EARLY HARVEST FROM AN URBAN FARM

RESEARCHERS HAVE IDENTIFIED MORE THAN A DOZEN DIFFERENT FLAVONOID

COMPOUNDS IN SPINACH THAT FUNCTION AS ANTI-INFLAMMATORY AND

ANTI-CANCER AGENTS.

Locavore

PHOT

OS M

IKE

WAK

EFIE

LD


THE COURSE TO GROWING YOUR OWN

IN THE AVERAGE CANADIAN HOUSEHOLD, one in four produce items gets thrown in the garbage. That’s like throwing away $600 a year! By sharpening your food storage skills, you’ll save both food and money.

David Suzuki’s Queen of Green, Lindsay Coulter, offers up these five ways to end food waste.

ALL FRUITS AND VEGGIES GIVE OFF ETHYLENE, A COLOURLESS, ODOURLESS,

GASEOUS HORMONE THAT, AMONG OTHERTHINGS, STIMULATES RIPENING.

Airtight wrappings suffocate fresh produce and speed up the decay process.

Don’t wash produce until you’re ready to eat it

Take produce out of plastic bags

Don’t rip off fruit stems

Speed up the ripening process by...

Eat the most perishable items first

Moisture encourages decomposition and mould growth.

Once living cells are broken, microorganisms start to grow. Keep produce whole as long as possible.

Raspberries last a few days; potatoes can hang around for about a month.

putting the item (a peach, for example) in a paper bag with a banana.

Ending food waste

hand-dirtying. Each participant will leave with a package of certified organic seeds, educational material and knowledge to get growing. Get more information at victorygardensvancouver.ca.

ROVING PLANT AND SEED SALE AT CHALK Victory Gardens is holding its second Roving Plant and Seed Sale of the year at Chalk in Strathcona on Saturday May 26, noon-2 p.m., 565 East Georgia, Vancouver. Victory Gardens will have a wide variety of their home-grown veggie starts including: tons of greens (mustards, spinach, kale, arugula, etc), broccoli, cauliflower, beans, heirloom zucchini, various winter squash, cucumber, various peppers and tomatoes and a number of herbs. The seed component will satisfy all growing needs, and includes a large variety from both West Coast and Stellar Seeds. Get more information at victorygardensvancouver.ca.

RAINFOREST PROGRAMS FOR ADULTS – KNOW YOUR BERRIES Get ready for summer berries and other forest edibles Saturday, June 2, 1-2:30 p.m. at Lynn Canyon Ecology Centre, 3663 Park Rd., North Vancouver. Fee: $5. Registration: 604-990-3755. Info: dnv.org/ecology/

MAKE AND GROW EVENT AT COLLAGE COLLAGE Victory Gardens and Collage Collage have partnered for a day of planting and decorating on Sunday, May 20, 2-4 p.m. at 621 Kingsway. The event will feature the launch of the Victory Gardens and Collage Collage Garden Kit and will offer the chance to plant, decorate and get your hands dirty. Find out more at victorygardensvancouver.ca.

GARDENSMART WORKSHOP – PATIO VEGGIES Learn how to grow great food in containers Wednesday, May 23, 7-8:30 p.m. at John Braithwaite Community Centre, 145 West First St., North Vancouver. Admission: $5. Registration: 604-990-3755. Info: gardensmart.ca.

GARDENING BASICS WORKSHOP AT CHALK Victory Gardens is hosting its first demonstrative work-shop of the season where you will learn the basics of home growing including soil, transplanting, seed sowing and composting on Saturday, May 26, 10-11:30 a.m. at 565 East Georgia, Vancouver. If you are new to growing or need a refresher, this is a great workshop for you; with the weather just warming up now is the perfect time to learn the ropes. The workshop will start inside, then move outside for some

THERE ARE WORKSHOPS AND CLASSES SPROUTING ALL OVER METRO

VANCOUVER THAT WILL TEACH YOU HOW TO PLAN, BUY FOR AND PLANT YOUR OWN URBAN GARDEN. HERE ARE JUST A FEW TO GET YOU STARTED.

GET MORE TIPS AT

queenofgreen.ca

LOCAL • FRESH • WILD

To contact us call 604.985.4527 or visit cheeseman.ca

MarinaSide Grill

Largest Waterfront

DeckOpen 7 Days a Week

At Lynnwood Marina under 2nd Narrows Bridge604.988.0038 | www.marinasidegrill.comFree Parking

BREAKFAST | BRUNCH | LUNCH | DINNER| Brunch our Specialty | Great Steak & Prime Rib | Fish & Chips | Pastas | Fajitas | Kids Menu ... And Much More!

Vancouver’s North Shore Visitors Guide is the offi cial guide full of nourishing information about the North Shore. From grizzly bears to paddle boarding. The North Shore has it all!

Pick up your copy at:North Vancouver Chamber Offi ce, 102–124 West 1st Streetor Visitor Center inside Lonsdale Quay Market

Got Visitors Coming?

Exclusive offer from your North Shore MarketPlace IGA stores MAY 13–19, 2012

CANADIAN AAA

2491 Marine Drive, West Vancouver130 - 150 West Esplanade, North Vancouver

TRUSTED TO BE TENDER AND FLAVOURFULDiscover the tenderness and juicy fl avour of Northridge Farms™ beef. Our beef comes to your table from the Alberta grasslands, Canada’s richest beef growing region. All Northridge Farms™ beef is meticulously hand-selected to deliver consistent quality to our consumers—quality that’s apparent in every product we make.

• Exceptionally well-marbled for full, rich fl avour• Barley-fed to specifi cation for consistent quality

• Rated Canada AAA by the Canadian Beef Grading Agency• Perfectly aged a minimum of 14 days for tenderness and fl avour

DISCOVER THE TENDERNESS AND JUICY FLAVOUROF NORTHRIDGE FARMS™ BEEF.

fresh!

fresh! fresh!

Northridge FarmsCANADIAN AAABEEF SHORT RIBSthick or thin cut 9.90/kg 449

lbprice valid until May 19

Northridge FarmsPREMIUM CANADIAN AAA STANDING RIB ROAST 15.41/kg 699

lbprice valid until May 19

Northridge FarmsCANADIAN AAA PREMIUM BEEF RIB STEAKS BONE-INfamily pack (min 1.5 kg) 15.41/kg

699lb

price valid until May 19

ZELLERS • WINNERS • SHOPPERS DRUG MART • SAVE-ON-FOODS • BLACK BEAR PUB • PLUS OVER 40 STORES

Lynn

Val

ley

Roa

d &

Mou

ntai

n H

wy

• ww

w.s

hopl

ynnv

alle

y.co

m

SEATING LIMITED TO 120 SENIORSPick up your FREE ticket today at the ROGERS kiosk in the mall.

English Afternoon TeaSaturday

May 19, 2012FIRST SEATING1:30pm to 2:45pm

SECOND SEATING 3:15pm to 4:30pm

Door Prizes & Door Prizes & Give-awaysGive-aways

�Classical Music Classical Music

by “Amicus”by “Amicus”�

Rogers Cellphone Rogers Cellphone User TutorialUser Tutorial

LYNN VALLEY CENTRE’S

Tribute to SeniorsTribute to Seniors

NOURISHMENT

COVERT FARMS FAMILY ESTATE

Tucked up against the foot of McIntyre Bluff in Oliver, 600-acre Covert Farms is the perfect spot to grow organic produce, including grapes. It’s been doing that — and making the award-winning organic wines that come from them — since 2005 under the label Dunham & Froese. This year the winery changes names to match the land it comes from, becoming Covert Farms Family Estate. Otherwise it remains the same: a terrific country market, u-pick berry destination and maker of crisp, naturally acidic organic wines, all from estate-grown grapes. Worth a visit if you’re in the Oliver area this summer. –DL

covertfarms.ca

FISHWORKS

It’s seafood season. From halibut to spot prawns late spring and summer are when fish boats are out in force and shops are bursting with a cornucopia of succulent ocean critters. While it might seem like we have more than we can eat, remember: the world demand for seafood is growing. Your consumer choices can pressure fisheries and seafood farms around the world to change their unsustainable practices. Get your seafood fix at restaurants like Lower Lonsdale’s Fishworks, where the menu is Ocean Wise, stacked with sustainable picks like Albacore tuna tataki and Wild Salmon Wellington.–DL

Fishworks, 91 Lonsdale Avenue, North Vancouver. 778-340-3449 fishworks.ca

FOOD, INC.

Called one of the scariest movies of 2009 by the New York Times, Food, Inc. is a chilling look at the big business of food production. It is not for the faint-of-heart. With unyielding (and often uncomfortable) focus, the doc examines the industrial production of meat — think over-engineered chickens and cattle not adequately resistant to E. coli. It takes on the patented soybeans of multinational agricultural biotechnology corporation Monsanto. Finally, it attempts to awaken apathetic consumers unaware of the health and environmental ramifications of our flawed food system. If you haven’t yet seen it, do.–DL

Available on Netflix now.

HOW TO GROW FOODby Richard Gianfrancesco

There is no food more local than the food you grow yourself. But where to start? In the book

How to Grow Food, Richard Gianfrancesco provides a thorough guide on turning even the smallest patio space into a vibrant garden. He offers design suggestions, lists plants that go together, and includes advice on bed and crop rotation. You can’t put a trowel wrong with detailed descriptions of plants — all divided into sections like Vegetable and salad crops, Seed and fruit crops, Herbs, Tree fruit and more. And when the growing’s all done, the book even sets you up for storing and preserving. –Terry Peters

List price – $29.95

LOCAL • FRESH • WILD

Dykhof Nurseries & Florist 604.985.1914www.dykhofnurseries.com

460 Mountain Hwy., North Vancouver BCserving the north shore since 1957

pink floweringpink floweringstrawberrystrawberry

‘pink lemonade’‘pink lemonade’blueberryblueberry

‘pink lemonade’blueberry

pink floweringstrawberry

VOTED AS

VANCOUVER’S

BEST SEAFOOD

& FISH & CHIPS!OPEN 7 DAYS

A WEEK

2455 Dollarton Highway, North Vancouveroff the Second Narrows Bridge on the way to Deep Cove604.929.1616 • www.thecrabshop.ca

We specialize in FRESH & LOCAL SEAFOODIf we don’t catch it ourselves, we source out local suppliers and negotiate with the fi shermen to get the best prices. We label clearly if it has been caught wild. We are in the seafood business so

we make sure we only buy our products from sustainable and responsible sources.Come in to get what’s in season and enjoy a fresh seafood meal today!

THIS MONTH’S CATCH:THIS MONTH’S CATCH:Wild Spot Prawns,

BC Oysters, Halibut and Salmon

NORTH VANCOUVER’S FRESHEST SEAFOOD

Marcel

HARVEST / Fraser Richmond Soil & FibreAt The North Shore Transfer Station

20 Riverside Dr. North Shore BC

OPEN Mon-Fri 8am-7pmSat-Sun 8am-6pm

Easy, ConvenientPre-Bagged Soil & Mulch

GOOD FOODSTARTS WITH STRONG SOIL

604-465-3506www.harvestpower.com/bc

Nourish Your World With Our Services And Products. Come In Or Call Today For Delivery of Soils & Mulches!

Green Waste Drop-Off

and Bulk Soil Pick-Up

USE

CO

MPOSTED SOILS & MULCHES

A36 NOURISH ISSUE TWO 2012

GLOBAL WATCHOCEAN WATCH

T he combination of widespread hunger and rampant overeating has left us in the midst of a global health disaster, according to a

United Nations representative on the right to food.

Nearly one-third of all people on Earth are unhealthy either from want of food, want of healthy food, or obesity, according U.N. special rapporteur Olivier De Schutter, who is currently documenting Canada’s food system.

One of the problems plaguing the approximately two million Canadians without enough to eat stems from what Anna Paskal of Food Secure Canada called “food deserts.”

“Many low-income people live in areas which are not well served by large grocery stores or markets,” Paskal said, discussing the high-fat, high-salt diets associated with corner store grocery shopping.

“What we would like to see. . . is the development of a national food policy,” Paskal said.

“We’d finally break down the silos between health, and agriculture, environment, fisheries, international trade, indigenous affairs, and take a look, holistically, at what kind of a food system we want for Canada.”

The number of shoppers learning about the journey their food takes before it gets to their plate is encouraging, according to Paskal.

“In a lot of places people are starting to talk about their farmer like they talk about their doctor,” she said.

The right to food means having ample healthy food within reasonable geographic proximity and within economic reach, according to De Schutter.

Following a stop in Quebec, De Schutter found that one-third of Montreal residents live below the poverty line, and an average of 5.6 farms are being lost in the province each week.

The special rapporteur recommended taxing unhealthy foods and supporting local food production as two methods of countering what he called the “supermarketization” of traditional eating habits.

“The current government has not made any clear statements on the right to food,” Paskal said. “I think we’ll have a much better sense of their intentions once the report is released.”

— Jeremy Shepherd

The right to food

It’s hard to believe that a mere six years ago we had little knowledge of our own spring spot prawn season.

The vibrant orange beauties are the largest of the seven commercial species of shrimp found in Canada’s west coast waters. They’re identifiable by the white spots on their tail and white horizontal bars on the carapace; and by their sweet, succulent flavour.

In B.C. approximately 2,450 metric tonnes are sustainably harvested each year, with about 65 per cent coming from the waters between Vancouver Island and the mainland.

Somehow though, they were passing us by; the bounty caught in May and

June was being been frozen at sea, packed in rows for export, and sent to Japan. All while we were subjected to tasteless black tiger prawns imported from environmentally devastating prawn farms in Asia.

In 2006, a group of local chefs who advocate for their trade as members of the Chefs’ Table Society joined forces with Vancouver-based prawn fisherman Steve Johansen to introduce the local market to this tasty and ocean-friendly crustacean.

Their success is undeniable.On May 5, more than 1,200 seafood

lovers hit Fisherman’s Wharf to celebrate the opening of the six- to eight-week spot

prawn season, and restaurants around the province — even across the country — are featuring the juicy gems on their menus while they last.

Pick them up each afternoon from the wharf on False Creek (the boats come in at 1 p.m.), or from your favourite fishmonger. The Salmon Shop at Lonsdale Quay is getting them in daily. Buy them still kicking, and cook them your favourite way at home, whether that’s boiled, steamed, grilled or poached.

Spot the flavour W O R D S D E A N A L A N C A S T E R

ENJOY SPOT PRAWNS WITH A CRISP GLASS OF B.C.

ROSÉ.

Court Bouillon

1 onion, sliced1 head of garlic, cut in half1 carrot, peeled and sliced1 branch of celery, sliced4 jalapenos, sliced1 head of fennel, sliced¼ bunch parsley¼ bunch thyme4 bay leaves1 cup kosher salt¼ cup brown sugar3 lemons zested and juiced8 litres water

Bring all ingredients, except lemon zest and juice, to a boil in a heavy non-reactive pot. Turn off and let steep for one hour. At the 50 minute-mark, stir in the lemon zest and juice. At the one-hour mark, strain through cheesecloth. Discard solids and keep the liquid.

for the boil

5 lbs live spot prawns, the fresher the better10 new potatoes cut in half250 grams dry cured chorizo, sliced into rounds1 cup fresh peas2 bunches of scallion, cleaned2 bunches of radishes, sliced thin

Bring the court bouillon to a simmer in a large pot outfitted with a strainer. A pasta pot works well. Add in the new potatoes and simmer for 20 minutes. Then add in the chorizo, and cook for another 5 minutes. Add in the live spot prawns, peas and scallions.

Cook for about four minutes and add in the radishes. Stir around and strain. Pour out onto a newspaper-lined tabletop and ask your guests to dig in. Enjoy!

WE WRESTED THIS RECIPE FOR A SPOT PRAWN BOIL FROM CHEF ROBERT BELCHAM OF CAMPAGNOLO, CAMPAGNOLO ROMA AND FAT DRAGON BAR-B-Q — THREE SPOT PRAWN SEASONS AGO. IT REMAINS OUR FAVOURITE.

THE GREAT CANADIAN SHORELINE CLEANUP IS KICKING INTO ACTION AS UP TO 1.5 MILLION TONNES OF DEBRIS FROM THE MARCH 2011 JAPANESE TSUNAMI BEGINS TO ARRIVE ON THE WEST COAST. VOLUNTEER AT SHORELINECLEANUP.CA.

ONCE OUT OF THE OCEAN, SPOT PRAWNS HAVE AN ENZYME THAT BEGINS TO PERMEATE THROUGH THE TAIL AND TURNS THE MEAT MUSHY. REMOVING

THE HEAD AND RINSING THE TAIL KEEPS THE FLESH FIRM..

PHOT

O PA

UL M

CGRA

THPH

OTO

SUPP

LIED

2for

LONG WEEKEND SAVINGS!

Prices effective at all British Columbia Safeway stores Wednesday, May 16 thru Monday, May 21, 2012. We reserve the right to limit sales to retail quantities. Some items may not be available at all stores. All items while stocks last. Actual items may vary slightly from illustrations. Some illustrations are serving suggestions only. Advertised prices do not include GST. ®™ Trademarks of AIR MILES International Trading B.V. Used

under license by LoyaltyOne, Inc. and Canada Safeway Limited. Extreme Specials are prices that are so low they are limited to a one time purchase to Safeway Club Card Members within a household. Each household can purchase the limited items one time during the effective dates. A household is defi ned by all Safeway Club Cards that are linked by the same address and phone number. Each household can purchase the EXTREME SPECIALS during the specifi ed advertisement dates. For purchases over the household limits, regular pricing applies to overlimit purchases. On BUY ONE GET

ONE FREE items, both items must be purchased. Lowest priced item is then free. Online and in-store prices, discounts, and offers may differ.

P i ff ti t ll B iti h C l bi S f t W d d M 16 th M d M 21 2012 W th i ht t li it l t

Visit www.safeway.ca/emaildirect for details!AIR MILES® reward miles*AIR MILES reward milesAIR MILES® reward miles*

One prizeawardedEVERYmonth!

®

MAY

Prices in this ad good through May 21st

1816 1917 20WED THURS FRI SAT SUN

21MON

Become a fan of Safeway! Follow us for more recipes, how-to videos, great savings and AIR MILES® reward miles bonus offers!

Spend $100, earn

AIR MILES®reward miles

®

®

®

SPEND $100, EARN

100 BONUS AIR MILES® reward miles

With coupon... spend $100 and earn

100 reward milesPurchases must be made in a

single transaction.

VALID MAY 16 - MAY 21, 2012

000

000

5113

39

Limit one Bonus Offer per transaction. Coupon must be presented

at time of purchase. Purchase must be made in a single transaction.

AIR MILES coupons cannot be combined with any other discount offer or

AIR MILES coupon offer including Customer Appreciation Day & Senior’s

Day. Not valid at Safeway Liquor Stores. Coupon excludes prescriptions,

diabetes merchandise, insulin pumps, insulin pump supplies, blood

pressure monitors, tobacco, transit passes, gift cards, enviro levies, bottle

deposits and sales tax. Other exclusions apply. See Customer Service for

complete list of exclusions. Cashiers: Scan the coupon only once to activate

the Bonus Offer. Do not scan more than once.

®TM Trademarks of AIR MILES International Trading B.V. used under license by LoyaltyOne, Inc.

®

®

Assorted varieties. 10 to 12 Pack. Plus deposit and/or enviro levy where applicable. LIMIT SIX - Combined varieties.

Assorted varieties. 220 to 320 g.

Coca-Cola or PepsiSoft Drinks

Tostitos

CLUB PR ICE

$103for

CLUB PR ICE

$93for

Buy 3 Earn 20 BONUS AIR MILES® reward miles

®

Buy 3 Earn 20BONUS AIR MILES® reward miles

WholeSeedlessWatermelonProduct of U.S.A.

499ea.

CLUB PR ICE

Bakery Counter Hot Dog BunsOr Hamburger. In store made. Assorted varieties. Package of 12.

229CLUB PR ICE

HeinzKetchup1 Litre.

299CLUB PR ICE

Bick’sPicklesSelect varieties. 1 Litre.

CLUB PR ICE

PLUS

Mott’s ClamatoOr Garden Vegetable Cocktail. Assorted varieties. 1.89 Litre. Plus deposit and/or enviro levy where applicable.able.

$6CLUB PR ICE

2for

Value Red WienersRegular or BBQ Style.675 g.

449CLUB PR ICE

The Butcher’s Cut Pure Beef 1/4 lb. PattiesFrozen. Sold in a 4.54 kg box only for $27.60 box.ooxx......

69¢CLUB PR ICE

perburger

Works out to ...



®

Deli Counter SaladsAssorted varieties. Or BBQ Beans. 1.25 kg.

499CLUB PR ICE

ea.



®

$52for ea.

©MasterCard & PayPass are registered trademarks of MasterCard International Incorporated. President’s Choice Back a licensee of the marks. President’s Choice Financial MasterCard is provided by President’s Choice Bank. President’s Choice Financial banking services are provided by the direct banking division of CIBC. PC points loyalty program is provided by President’s Choice Services Inc. ©PC, President’s Choice, President’s Choice Financial and Fresh Financial Thinking are registered trademarks of Loblaws Inc. Trademarks use under licence.

Quantities and/or selection of items may be limited and may not be available in all stores. NO RAINCHECKS OR SUBSTITUTIONS on clearance items or where quantities are advertised as limited. Advertised pricing and product selection (fl avour, colour, patterns, style) may vary by store location. We reserve the right to limit quantities to reasonable family requirements.We are not obligated to sell items based on errors or misprints in typography or photography. Coupons must be presented and redeemed at time of purchase. Applicable taxes, deposits, or environmental surcharges are extra. No sales to retail outlets. Some items may have “plus deposit and environmental charge” where applicable. ®/TM The trademarks, service marks and logos displayed in this newspaper ad are trademarks of Loblaws Inc. and others. All rights reserved. © 2012 Loblaws Inc. Customer Relations: 1-866-999-9890.

LIMIT 2, AFTER LIMIT 5.27 EACH

LIMIT 4, AFTER LIMIT 14.99 EACH

$100save

$100save

$100save

$100save

1491490000

1491490000

3993990000

5995990000

sling set6 piece

Stratford deck bistro dining set

Tera Gear™ 84,000 BTU Weekend WarriorBBQ grill

Tera Gear™ 90,000 BTU stainless steel BBQ grill

after savings

after savings

after savings

after savings

411988

202171

192581

993066

Prices are in effect until Monday, May 21, 2012 or while stock lasts.

2499

396

197

397

598

298

40 frozen burgers, 4.54 kg

product of USA or Mexico

or jalapeno garlic bread, 450 g

1.5 L

club size

PC® Thick and Juicy Bear Paw burgers

fresh whole seedless watermelon

Bakeshop garlic bread

Heinz ketchup

fresh Atlantic salmon steaks

PC® Smokin’ Stampede BBQ sauce

each

each

each

each

/lb13.18/kg

each

251558

727547

323958

317832

247606

264633

32081047 2697104-210’s

640-730 gselected varieties and sizes

Pampers club pack plus diapers

Neutrogena suncare Nestle Good Start

eacheach each 481862143789 397252

286

398

product of USA, no. 1 grade

24X500 mL

fresh strawberries

Nestle Pure Life spring water

each

each

725773

881715

2 lb clamshell

works out to 62¢ per burger

2/400or hot dog buns, white or 100% whole wheat, pkg of 12

Wonder hamburger buns

319419

Also in natural gas where available,Also in natural gas where available,save $100, $449 after savingssave $100, $449 after savings

Also in natural gas where available,Also in natural gas where available,save $100, $649 after savingssave $100, $649 after savings

2/12JOE FRESH®

selected women’s active tanks

regular $8 ea.WU12AF4405 & WU12AF4401

or 3.18each

selected varieties, 500 mL

Spend $250 and receive aSpend $250 and receive a

*Spend $250 or more before applicable taxes at any Real Canadian Superstore location and receive free stainless steel and wood BBQ utensils. Excludes purchase of tobacco, alcohol products, prescriptions, gift cards, phone cards, lottery tickets, all third party operations (post office, gas bars, dry cleaners, etc.) and any other products which are provincially regulated. The retail value of $29.00 will be deducted from the total amount of your purchase before sales taxes are applied. Limit one coupon per family and/or customer account. No cash value. No copies. Coupon must be presented to the cashier at time of purchase. Valid from Wednesday, May 16 until closing Thursday, May 24, 2012. Cannot be combined with any other coupons or promotional offers. No substitutions, refunds or exchanges on free item.

452230

complete BBQ tool setcomplete BBQ tool set $29.00 value$29.00 valueFRFREEEE

**

Documents

NOURISH_16MAY12