Vitalis Nutrition Adventures

evolution

2010-11-13T14:19:00.000-08:00

Its been along time coming, but Vitalis has been in need of a rebranding & makeover.
Fall is a good time for this. As our trees change colour, leaves fall to the ground and decay; So too does the Vitalis of 2005.

Over the past few years, Vitalis as grown up and evolved.
Now Vitalis Nutrition Yoga & Adventures, we are proud to annouce the launch of a new image, website, blog and phase.

The adventures will continue......please visit http://www.vitalisnutrition.com/
There is a lot on the horizon.

With a warm heart,

Steph

Granola- Its best made at home

2010-09-16T17:43:00.000-07:00

My personal opinion is that most conventional boxed cereals (the most profitable sector of the food industry) are not suitable for human consumption and should be used as packing material, much like Styrofoam.

As we get back to school and busy with work, breaking the fast from a good nights sleep should be done with a wholesome meal. One of my favourites for the fall is homemade granola with fruit from the summer that I have dried (any will do).

8 cups of rolled oats

1-2 cups ground flax or hemp or bran

1.5 cups unsweetened shredded coconut

1 cup almonds

1 cup walnuts

1/4 cup sesame seeds

1 teaspoon of cinnamon

Mix in a bowl and melt

1 cup butter or coconut oil or a combo

1/2 to1 cup maple syrup

1 tablespoon of vanilla

Add to oat mixture & stir. Spread over 2 cookie sheet and bake for 10 minutes at 350, turn/ filp/ stir oats bake for another 10 cool. Return mixture to bowl. Add:

2 cups of chopped dried fruit

Toss & store in an air tight container.

putting up fruit

2010-09-04T20:47:00.000-07:00

The Vancouver area didn't get as much or as quality fruit as last year, but we should still take advantage. In general the fruit was small but sweet.

This will be the last weekend for blueberries and it is time to hunt down the orchards and put in your order for apples and pears.

Excellent sources for ordering:

Garside farm
UBC apple festival (October 16-17)
Clover valley farms
Annies orchard
Silverhill apple orchard

Canning mayhem....

2010-08-29T15:38:00.001-07:00

It has been non stopping canning for the past week (fermenting, pickling, jamming, jellying...)

Let me share with you one of my favourite recipes:

Pickled beans (awesome in a bloody mary!)
- 2 pounds green & yellow beans beans, fresh, trimmed
- 4-8 bulbs garlic, 2 per jar or adjust to taste
- 4 sprigs dill, adjust to taste
- 1/4 cup salt
- 2 1/2 cups vinegar (cider or white)
- 2 1/2 cups water
- 1 pretty hot pepper
- 16 peppercorns
- 8 cloves
- slice of lemon per jar (optional)

Serving Description: makes 4 pints or 2 quarts
Prep Time: 30 minutes
Cook Time: 15 minutes

- Sterlize jars

- Place 1 to 2 heads (whole bulbs) of garlic and 1 to 2 sprigs of dill in hot pint jars. Pack beans lengthwise in hot jars, leaving 1/4-inch head space. Add pepper if desired.

- Combine water, vinegar and salt. Bring to a full boil. Pour boiling mixture into jars filled with beans, leaving 1/4-inch head space. Add peppercorns & cloves.

Wipe top edge of jar and place warmed lid on the jar. Add the band and tighten. Process 10 minutes in a boiling water bath. Remove and set on racks to cool. Do not set directly on a counter top after removing from hot water bath.
Allow at least 2 weeks for flavors to develop before eating.

REAL dill pickles- Lactic Acid style

2010-08-24T22:17:00.001-07:00

Ingredients:

5 pounds of small organic cucumbers, unwaxed and unwashed. (fresh & crisp!) (ideally 2 to 4 inches long)
1 head organic garlic
3 dried sprigs of dill weed with heads
1 cup unrefined sea salt
16 cups of water (filtered)
10 peppercorns
6 liter glass jar or crock (Medalta crock # 3 will hold 5 to 10 lbs. of cukes

Soak (but do not scrub) cucumbers in very cold water for 5 minutes.Use hands to loosen any dirt. Clean and scald a very clean glass jar or crock with boiling water. Arrange cucumbers vertically in layers, inserting garlic cloves and dill weed here and there. Do not pack tightly.

Add salt to filtered or spring water and stir and dissolve. (no need to heat water) Pour brine over cucumbers and add peppercorns.

Cover and place in a cool, dark place to ferment.(Long cool fermentation creates the best tasting and best keeping dill pickles.

After 1 week, the cucumbers will be semi cured; some prefer them that way. However, it is only after 3-4 weeks that they become fully cured pickles (without pale areas, completely translucent green). Once a week scoop the scum (kahm yeast) that forms on top, and discard.

Pickles may be placed in smaller jars that are more convenient for storage. Scald 3 or 4 quart jars, pour off and strain pickling juice (discarding garlic and dill weed). Transfer pickles, fill quart jars with strained liquid, cover, and refrigerate.

Naturally fermented pickles will keep easily for a whole year (they acquire more taste as they age). In the middle of winter they will light up your tastebuds and provide delicious fixin's for sandwiches, and keep your digestion happy. Enjoy!

Pickle inspiration

2010-08-18T22:21:00.000-07:00

This past weekend, my pal Susie and I flew to California, with a brief stay in San Fran and then down to Esalen Institute for 3 nights. It was an epic trip not only for the basking in the moonlit hot springs and yoga, but because we drove 20 miles across the bridge to Berkeley, for a side bar voyage to a legendary pickle shop.

I happened across the "Cultured Pickle shop" via a Diane a food blogger, writer and community food activist. She sent me this video and ever since, Alex Hozven, the chef/ pickler has been a celebrity of types in my world.

While there, I ogled her shop, the casks of fermenting cabbage, beets, seaweed, turnups, carrots and the 10 gallon glass tanks of fermenting kombucha that lined the walls were enough bring me to sheer joy. Cultured products like this are sold in store, to local restaurants & farmers markets (lucky bay area!)
Susie & I shared strawberry turnip kombucha & sassafras ginger kombucha.

Watch & enjoy.

Cots

2010-08-07T20:08:00.000-07:00

My favourite thing to do with apricots is straight up fresh dried apricots...all season long. (They also make really decent smoothies.

My dehydrator of choice is Nesco's American Harvest, is was $60 at London Drugs.

Pitting

2010-07-30T10:30:00.000-07:00

Its time!

Dried, frozen, canned, jammed, pickled, savoury, sweet, plump, juicy...
Oh how I love cherries.

Where to order:

Sweet: Michael's orchard, email: michael@driedfruitguy.com OR Organics at Home

Sour: Garside farm

Cherry Delight Smoothie (VEGAN)
1 cup frozen cherries
1 banana
teaspoon of cocoa powder
1/2 cup coconut milk
1/2 an avocado
a splash of water for desired consistancy

Salty flare on the road

2010-07-19T23:32:00.000-07:00

While I had good intentions of writing earlier, the cool spring gave rise to summer quickly and Ive been on vacation and tending to weeds, with little time to spare. Let me share one my FAVOURITE road trip pit stops EVER (in honour of my pal Kristy who says the blog needs more protein).

If you don't road trip to the Oregon coast regularly, you should. It is known for it's awesome food, micro breweries, surfing, hiking- what else do you need?

Along route 101 just south of Nehalem there is a rustic RV park and Marina, which doubles as an unsuspecting LEGENDARY crab shack. "Jetty Fishery" serves up the freshest seafood with salty fisherman flare. Crabs & oysters arrive hourly.

I knew I wanted something, judging by the primal style eatting around me, mallets & fingers...However, I felt like a fish out of water standing there in my dirty hippie road gear not knowing how to order. I must have been a common sight, because I was greeted with a sense of humour and was sized up for my appetite.

We ordered 2 crabs to share and 4 oysters (the small ones). There were some the size of my arm. Steamed in bay water, accompanied with Coronas, we basked in the sun and our new find.

homestead inspiration

2010-06-29T22:44:00.000-07:00

There is nothing like fresh oysters on the fire...

On a recent trip to my favourite gulf island- I stayed with my friends Kristy & Allan, Coco & Basha. For the past 3 years, I have watched them transform their parcel of land from a de-stumped pile of dirt into a ecotastic homestead. Their home & lives are worthy of several posts. Sustainable and rich with goodness, their lives are worthy of a blog itself- but here are a few morsels about my trip.

Although their home & farm are off the grid, solar power fuels all that is needed. This is inspiration; they have a fridge, freezer, oven, hot water and power tools running and there is energy to spare.

What is not caught from the sea or off the land- is foraged or pulled from the garden. (there are grocery store trips too). Their garden is an epic mater piece, enough to sustain them (produce wise) for the season. Potatoes bursting from tire (apparently its warmer in there), peas, squash, greens, tomatoes, cucumber, you name it! Herbs, berries, fruit & olive trees colour the landscapes too. New this year are the chickens- Coco took me to gather eggs in the morning.

On the eve on my stay we ventured down to the bay and plucked a few oysters from the ocean. We savoured them with gratitude & (with lemon juice & hot sauce).

Season's treasures..

2010-06-13T20:12:00.000-07:00

Here in Vancouver, there are few things that should not be missed out on. All are best fresh and for a very short window. Take Advantage!

1. Salmon berries (Stanley park, The Endowment lands, Seymour river trail)
2. Asparagus (Hannah Brook Farm, trout lake farmers market, Saturday 9-2)
3. Rhubarb(Hannah Brook Farm, trout lake farmers market, Saturday 9-2)
4. Morel mushrooms (picked by hand- and sold at Hannah Brook Farm's stall, trout lake farmers market, Saturday 9-2)
5. Fresh greens (any vendor at the farmers market- added flowers are a nice touch)

(Steak from Home on the Range farm, new potatoes, morels and fresh salad from Hannah Brooke farms)

P.S 1 week until deliveries start from the CSA Nathan Creek Organics (dont miss out)

The Farmer's Market Santa Monica LA

2010-05-24T17:00:00.000-07:00

So this is where most of our grocery store food comes from...

Santa Monica has an incredible farmers market. On a Sunday morning you can find the Main market a bustle with people, performers, ponies, surf boards and local folk enjoying the fruits of their land. While here I found & bought ripe & supple avocados, juicy oranges, tender strawberries and ripe cherries.

As well, turely finding ANYTHING here is possible due to length of their growing season and climate! There was also a diverse non produce compliment to the market...eggs, milk, butter, meat, (you name it)& tonnes of delicious food vendors. OHHH and masala chai to die for!

LA has a history in the green revolution & was a trail blazer in bringing back farmers market, click here to read more.

Latest visit to Nathan Creek Organic farm....

2010-05-19T22:08:00.001-07:00

The farm is looking incredible. My friend Lesley, my dog Indy and I went to Langley to check out what was happening. We explored the budding garlic patch, the raspberry bushes,the greenhouse, the tree fort and the chicken coop. Indy explored a giant pile of rotting vegetable matter. But we call came home exhausted and excited for the growing season.

Nathan Creek Organic farm is still looking for members- sign up for a share soon!!

Diversifying Vancouver street food...FINALLY.

2010-05-02T18:35:00.000-07:00

Appetite for change- GLOBE & MAIL

Street meat and diversity, together at last!!

This weekends article from the Globe & Mail shares Gregor Robinson's inspiration and interest in having Vancouver branch out and diversity our street food.

Which has long been an interest in mine.

Along the streets of Portland one walks past vendors cooking up and selling cuisine from around the globe: Ethiopian, German, Thai, Mexican...as well as donuts, smoothies, ice cream YOU NAME IT.

Gregor states, “Cities like Portland are way ahead for us on this, so we’re looking hard at how to catch up and make sure we have great food offerings on our streets,” said Mr. Robertson, whose résumé includes developing his own line of food products, the Happy Planet line of organic juices and smoothies. The Oregon city, he added, “has made it possible for a lot of different types of food to be available on the street, and let the market determine what happens, and I think they’re seeing good success from that.”

Visit Portland's food cart website

Who is as excited as me??

Vancouver compost pickup begins!!

2010-04-23T09:32:00.001-07:00

Residential compost pick up: We've waited for this!

The city's plan is 2 phases:

1.In phase one, starting April 22, 2010, uncooked fruit and vegetable scraps, coffee grounds and filters, teabags, and eggshells will be allowed and collected bi-weekly as per your current yard trimmings collection schedule.
2.In phase two, in 2011, all food scraps (fruits, vegetables, meat, fish, dairy, bread, cereal products and food-soiled paper) will be allowed. It is expected that food scraps and yard trimmings will be collected weekly and garbage will be collected bi-weekly in order to minimize odours and insects from decomposing meat, fish and dairy scraps.

For more info visit The city of Vancouver site

On the window sill

2010-04-20T19:15:00.001-07:00

Two weeks ago I planted 4 varieties of heritage tomatoes seeds(Tomatillo, Peacevine, Green Zebra & Legend). All of which I bought at the seed sale at Van Dusen Gardens. I trustingly placed my pots on the window sill while feeling I was gambling with these tiny seeds.
Becuase I:
1. Am an amateur
2. Have never planted seeds this early
3. Have never planted heritage tomatoes

I kept the room warm and the soil moist(soil: a mix of compost and dry sand). Much to my surprise, the seeds sprouted energetically within 3 days.

Its not too late to plant your own.
I am looking to trade a few for other varieties...any swappers out there?

Kombucha

2010-03-26T19:30:00.000-07:00

A fermented tea beverage- and what the New York Times states has “become incredibly trendy lately in the 20-to-30-something, foodie, intelligentsia set”. Dr. Daphne Miller, a family practitioner and professor of nutrition and integrative medicine at the University of California, San Francisco says “Kombucha is like their Coca-Cola.”

I have been drinking kombuchca since 2005. When I travelled to LA in 2006- I saw it sold in the grocery store (GT's Kombucha). It tasted amazing. Flavours like mango, ginger or greens. I was in love. Upon returning to Vancouver I phoned GT's myself and asked how we could get some of this stuff up here. Due to its fragility and our stringent "raw" foods laws- I was told it was impossible.

Vancouverites- if you want the real thing you are going to have to make it yourselves. The stuff on our shelves, unlike those of the US is still pasteurized- unless they are finding a way around it (if they are Id like to talk to them...).

Great links:

Kombucha attracts Following and Doubters- NY times

Kvass and Kombucha- Weston A Price Organization

Recipe:

2 litres of boiling water
160 grams white sugar (approx 1 cup)
2-4 tea bags (black or green tea)
1 healthy Kombucha organism (mother)
1 cup of Kombucha fermented brew (past tea) as a starter

NOTE: Keep the same proportions and vary the amounts to suit your own family's needs.
Method
use clean utensils
wash hands thoroughly
pour boiling water over the sugar into a glass, porcelain or pottery container
stir to dissolve the sugar
add the tea bags and leave to infuse (approx 15 minutes)
remove the tea bags and allow to cool to "baby bottle" temperature
add the mother brew to the cooled tea mixture and then float the Kombucha on the top, cover tightly with cloth.

NOTE: If you need a mother (kombucha culture) please contact me

Time to buy into the farm!

2010-03-22T10:16:00.000-07:00

Beans growing at Nathan Creek Organic farm

There are many CSA (Community Supported Agriculture) projects in the lower mainland. If you enjoy eating local organic produce (which you likely do reading this blog)- there is an achieved blog post about CSAs with a list of most around the city- please read the comments, as readers added to it (September 19, 2009).

The farm I am part of is called Nathan Creek Organic Farm- and it was and is incredible and life changing.
To apply fill in this application form and mail it to the farm.
My favourite things about owning a share:
Stephen's (The farmer) willingness to teach the wonders of farming
Going to the farm and coming home with a rubbermaid full of zucchini
Getting dirty
Endless greens
Succulent plums and apple pears

Goat Shares

2010-03-14T21:02:00.000-07:00

Word has it that in addition to Cow Shares in Vancouver, found at Home on the Range- there is a farm called Misty Meadows, 604-792-3933 which has goat shares available.
Many people with cow milk sensitivities find that goat milk is easier to digest.

For more info, reasons & benefits to being involved in a milk share check out:

1. Books like Devil in the milk, The untold story of milk or Milk, Money and Madness- All can be found on Amazon.com.

2. The real milk campaign

3. These articles

Milk Homogenization & Heart Disease

Milk: it Does a Body Good?

Real food rules...another reason to choose whole foods

2010-03-11T13:51:00.000-08:00

The myriad of recalled (non) foods this week, tainted with salmonella, should be another reason to avoid ambiguous ingredients like artificial flavorings, hydrolyzed vegetable protein, milk ingredients... or anything else for that matter that doesn't make sense!!

CBC News - Consumer Life - Recall of tainted food additive grows

Here are 2 simple rules:

1. If is doesn't look like food (closely derived from something that grows- plant or meat)- don't eat it!

2. If you can leave it out in the open indefinitely and it wont mold...don't eat it! Obviously there is no nutrition in it if mold wont touch it (eg. modern cereal, crackers, cookies ...)

Seedy Saturday

2010-02-28T18:47:00.000-08:00

A Welcome sign that spring is on the way, Seedy Saturday was this weekend at Van Dusen Gardens.
Presented by the BC Master Gardeners Association, this is a celebration of heritage varieties of seeds and plants and organic gardening featuring more than 30 growers, seed companies, info booths, mushroom cultivation packages, a heritage Seed Swap and more fabulous exhibitors!!
Admission is by donation.

If this is a new event to you- it is a must visit for next year.
In the mean time, some of the vendors are listed below and you can order supplies & seeds from them directly.

Saltspring seeds
Brother Nature
West coast seeds
Twining Vine Garden

Hopefully, you are familiar with beer and sauerkraut... but what about chutney, kimchi,

miso, yogurt, kefir?

Traditionally, fruits and vegetables were fermented for preservation purposes. This was not

only practical but beneficial to your health, in moderation. Coined “alchemy” by the Greeks,

fermentation is a technique of preserving food without freezers or canning.

Fermentation is the process of bacteria breaking down fruit and vegetable starches into

lactic acid. The results are foods with increased available nutrients, which also aid digestion.

Lactic acid is a natural preservative that inhibits the bad bacteria and promotes the good,

the same that are naturally in your gut. Salt, an important ingredients is added to the

mix, inhibiting the bad bacteria and creating a hospitable environment for the good.

Consider our use of condiments, (ketchup, mustard, soy sauce??):

The addition of a small amount of fermented product to accompany a dish, for flavour

and digestibility of the meal. (Quiz at bottom of blog)

What dish commences the Japanese meal?

What usually partners with sausages?

What accompanies dalh in India?

Today the idea of condiments has been hijacked by Heinz and Kraft, whereby fermentation

is skipped and replaced with distilled vinegar, simulating flavour but NOT nutrition.

Lacto fermented condiments are surprisingly easy to make.

1. source some high quality fruits or vegetables

2. wash & cut up fruits or vegetables, mix with salt herbs and spices

3. pound them briefly to release juices and then press into an airtight container

4. Add water or not

5. Leave for a few days to weeks at room temperature and voila!

Fermentation is an artisan craft that does not lend itself to industrialization.

Results are not always predictable.

Luckily you don’t need to experiment/ trouble shoot alone in your kitchen. Thomas Hicks

of the Urban Ashram here in Vancouver can teach you how its done in one of his regular

fermentation workshops. www.urbanashram.ca

Next Workshops:

Feb 24, 7 pm - Learn to Make Kombucha; salt and salt free Sauerkraut; Fruit and Veg

Kimchi and Fermentation Principles $40

March 3, 7 pm - Learn to Make your Own Cheese, Yogurt, Butter, Buttermilk, Ghee,

Chocolate Ghee, what do to with whey, baking with dairy and eat dinner $40

A season of rewards

2010-01-24T10:26:00.000-08:00

I canned a lot of food this summer and it wasn't until now that it felt so right to dig in and enjoy, (unfortunately this is not my pantry!)

Preserving in this fashion- food stored in an air tight environment, has a long history. One which I learned about from Blaine Pearson, owner of the Preservery.

Blaine tells me that "Romans preserved foods in honey and thousands of years later- we are finding jars filled with ancient foods”. In more recent times in North America, back in the days on the farm, people were forced to put food up to feed their families over the winter months. Preserving via canning made a modern re appearance.

However today, Because of the convenience of the supermarket, we no longer need to store our food in this fashion and as a result canning has become a lost art.

Blaine believes in small batch preserves as well as buying or sourcing produce as close to its kitchen as possible directly from the people who produce it. Noting that our growing season is limited, we can take advantage of the produce that is in season, capturing the nutrients for a later date.

Unfortunately the Preservery sold out of there pumpkin marmalade, strawberry chamomile jam, strathcona blackberry jam, green tomato relish and citrus blueberry conserve- but get on the mailing list for updates on next seasons divine creations.

Michael Schmidt Acquitted in raw milk case

2010-01-21T13:12:00.000-08:00

A landmark win for real food, food security, small scale farms, farmers and us, raw milk drinkers!!

Michael Schmidt was acquitted in a Newmarket court this morning of 19 charges of distributing raw milk and raw milk products.

Justice of the Peace Paul Kowarsky upheld the legislation, but said in this case Mr. Schmidt did not break the law because he was distributing to joint owners of cows and not the public at large.

Mr. Schmidt, a 54-year-old Durham region dairy farmer, and his supporters (seen above after an earlier court appearance) say milk is healthier before it is pasteurized, Canadian health officials deem it unsafe for public consumption.

Ontario's Health Protection and Promotion Act makes it illegal to "sell, offer for sale, deliver or distribute milk or cream that has not been pasteurized or sterilized." Consumption is legal, however.

For National Post coverage link here

Food for Haiti

2010-01-20T11:03:00.000-08:00

Are you interested in donating to a charity assisting in relief efforts in Haiti?

If so...visit the United Nations World Food Program

Preserving Heritage species....

2010-01-09T09:41:00.001-08:00

Rare breeds frozen in time- the misfits of modern argibusiness

story from the New York Times

Where once there were thousands of options, the food industry has selected a few high yielding seeds to plant the majority of our crops with. The same goes the story for livestock.

Meet chip (picture above). He is a Tennessee fainting goat. He lives on a farm preserving 45, 000 sperm and embryos from heritage animals. He is also unofficial mascot of the Swiss Village complex, a facility in New Port, USA.

Why is this important?

1. For biological diversity

2. It is a safety valve for diversity

3. We are dangerously interbreeding

4. Because 93% of the milk we drink is from 1 species of cow and 1 single bull

5. Because heritage breeds thrive on smaller farms, like the urban farms of the future

6. These animals fit in to the locavore movement

Raw milk controversy

2010-01-02T09:44:00.000-08:00

There has been a long controversy over the sale and consumption of raw milk in Canada & the US. Pasteurization of milk began in 1886. This method of heating milk to temperatures between 71.1- 138 degrees Celcius slows the growth of bacteria, slows enzyme activity and prolongs shelf life.

Raw milk can be legally purchased in California, New Mexico and Connecticut. There are raw milk cow shares available around North America.

Where can you find raw milk?

What is the controversy all about?

First off: Most milk found in the grocery store is milk from conventional cows. Cows are often ill from close living conditions, improper diets and consecutive pregnancies which tax their immunity, leading to the use of antibiotics. Furthermore, hygiene at large farms is often not adequate (E coli is present in feces). To protect everyone from harmful bacteria- which has the opportunity to grow over the time milk is shipped, THIS KIND OF MILK SHOULD BE PASTEURIZED!

Second off: There are a handful of local dairies which are smaller in operation, where cows roam the fields and eat grass. Cows are not ill, no antibiotics are used. Bacteria counts are lower. Milk is a living food. Often, milk is directly sold to customers. WHY SHOULD THIS MILK BE PASTEURIZED?

Why chose raw milk from local dairies with grass fed cows? Raw milk is...

A whole food

A complete Protein

Full of enzymes- specialized proteins that aid digestion, promote immunity, organ function,

Rich in lactoferrin (iron building protein)

Full of lactose- digestion of lactose creates an environment that inhibits bad bacteria growth

A source of excellent fats- Saturated, O3, O6- supports body function, hormone production

Rich in CLA- raises metabolic rate, boosts muscle growth, reduces insulin resistance, lowers allergic reaction

A source of vitamins and minerals- needed for daily functioning & detoxification

Why avoid store bought conventional pasteurized milk? This type of milk...

Supports an unsustainable and unhealthy practice for cows, humans and the environment

Has higher bacterium counts

Is void of nutrients and enzymes

May have additives like skim milk powder

May be fortified with vitamins A & D, which are present in natural quantities in raw milk

Could be homogenization and is linked to inflammation, allergies, heart disease

If this topic interests you please read Ron Schmid's book- The untold story of milk

On December 18th 2009, the Fraser Health Authority drove around to the depots of Home on the Range farm in Vancouver dumping out milk (Link to news coverage). Members of Home on the Range, own the cows, therefore this milk was property! Furthermore, and even a more pressing issue- If you own your body- you have the right to choose what you eat. Prohibiting the consumption of raw milk is a violation of human rights (Canadian Charter of Human rights, Section 7).

For more information on the fight for raw milk visit Michael Schmidt's blog a dairy farmer and raw milk activist in Guelph Ontario.

What are your thoughts?

For those who are wondering...

2009-12-06T09:22:00.000-08:00

Its exams.

I am still nutrition adventuring. In fact- I am reaping the rewards of all of my preserving and freezing. There is nothing like sweet tart strawberries in December or frozen cassaroles like lasagna on a busy night when you otherwise would of ate something not very nutritious!

Maan Farm Smoothie

1/2 cup frozen strawberries

1/2 cup frozen raspberries

1 organic banana (if you have it)

1/2 cup Jerseyland yogurt (to a blog post)

spoonful of organic blackstrap molasses

splash of water for desired consistency- BLEND!!

Roasted Veg Lasagna (always make 2 (double recipe) or more and freeze)

6-8 cups of homemade or generic organic tomato sauce

1 large zucchini, cut in think coins
1 large yellow squash, cut appropriately for roasted it will depend on the squash
5 red & yellow bell peppers, cut in half
2 onions, sliced thick
1 head of garlic (cut off top)
2 bunches of chard
1/2 lb mushroom caps, cut in 1/4-inch slices
1 tsp salt
1 tbsp olive oil
1 egg, lightly beaten
2 1/2 cups of ricotta
1 cup of pesto sauce (if you made some this summer?! or a bunch of chopped basil will do)
1 cup grated Parmesan
12 lasagna noodles
2 1/2 cups grated mozzarella

Preheat oven to 400°F. Put onion, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl drizzle with olive oil and salt to coat. Clear a small space for the head of garlic. Place vegetables on roasted tray; roast 30 minutes.

Clean and de stem chard- steam until bright green and pat dry with a towel. Set vegetables aside.

In a bowl, mix egg, ricotta, pesto (optional), and Parmesan. Spread 2 cups of tomato space on the bottom of a baking dish (9'x12'). Top with a the first layer noodles (should be 3). Spoon 1 1/4 cups ricotta mix over noodles, then a layer of roasted vegetables, then 1/2 cup mozzarella. Add another layer of noodles, cover with sauce, add chard and a layer of cheese, cover with noodles. Add the remaining ricotta mix and vegetables and top lasagna with last layer of noodles, 2 cups of sauce and 1 cup mozzarella. Cover with lid or foil. Bake 60 minutes on top of a baking sheet to prevent dripping.

I do have a few new projects to write about- so get ready to ready in the New Year.

Hearty eating everyone

A dirty bunch of leeks

2009-11-11T21:59:00.001-08:00

Every Tuesday afternoon we pick up our CSA bin at the east Van depot, under the steps of someone's house. I have said this before, but this has been the best thing I did this summer and well into the winter- the bins are only getting heavier.

Opening my bin is like Christmas morning... beets, carrots, turnip, celery root, daikon, kale, chard, savoy cabbage, purple cabbage, squash, kohlrabi, onions, shallots, celery, cilantro, parsley, potatoes and leeks, all lightly dirty and perfect!

Since the cold is here and since there is a flu going around I hear... I think its a good idea to make soup.

Warming Leek Soup

4 leeks (whites and light green part) chopped and rinses (dirt tends to go all the way up?)

butter or olive oil

2-3 sweet potatoes peeled and chopped

4-6 cups of homemade stock (read past post for recipe & benefits)

dash of salt & pepper

1/2 teaspoon cumin

1 bay leaf

Saute leeks in butter and a bit of salt until translucent. Add potatoes and stir for 5 minutes. The the rest of the ingredients- bring to a boil and simmer for 1 hours or so. Remove bay leaf and blend. Garish with parsley or even a splash of cream- Goes excellently with fresh baked bread and braised greens.

Picture before blending

Pecha Kucha

2009-11-02T16:44:00.000-08:00

Please join me November 26th for my presentation at Pecha Kucha. I will discuss a food/ design related topic.

Things you need to know about Pecha Kucha Night

01- Pecha Kucha Night is for creativity and not for profit

02 - Pecha Kucha Night presentations are 20 images x 20 seconds each.

03 - The presenter has no control over the images. No 'forward' or 'back please'

04 - In any city there are almost no spaces where designers can share their work

05 - Pecha Kucha Nights are about exposing the hidden creativity in a city

06 - Pecha Kucha Nights are held in social spaces

07 - Pecha Kucha Night is a true social network

08 - Pecha Kucha Night is about thinking and drinking

09 - Pecha Kucha Night is about the live event - not a LCD screen in your home

10 - Pecha Kucha Nights are held in over 235 cities

11 - Everybody who runs a Pecha Kucha Night has a day job

Stocked from thanksgiving...

2009-10-20T07:38:00.001-07:00

"Good broth will resurrect the dead," says a South American proverb.

For those of you who eat meat- good grass fed, free range happy meat... I surely hope that if you made a turkey this year for thanksgiving- you made bone broth. Those who don't eat meat, you should consider eating/ drinking broth.

Heres why:

It makes food taste better
It is used therapeutically by French, Italian, Japanese, Chinese, African, Middle Eastern, South American peoples
Considered medicinal, an elixir, "jewish penicillin"
It improves digestion, immunity, hormone production,
Contains minerals in a form that the body can absorb (Calcium, magnesium, silicon, phosphorus, sulphur and more)
Contains components of joints, cartilage, marrow and electrolytes (chondrotin sulphates, glucosamine)
Contains gelatin (a rich source of amino acids and other valuable nutrients which are used in the treatment of many chronic disorders including anemia, diseases of the blood, diabetes, crohns, colitis, muscular dystrophy, celiac and even cancer).

What to do with broth:

Make soup, stew, sauces, gravies, dressings, reductions

It can be added to casseroles, stir frys

Grains can be cooked in it

Drink is alone as a tonic

Turkey or Chicken Stock

Bones from a whole free-range bird, ~3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from the turkey/ chicken (optional)
10-20 Litres of cold filtered water
2 tablespoons apples cider vinegar (aids in demineralizing bones)
2 large onions, coarsely chopped
3 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

Place turkey or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Strain the stock into a large bowl and chill. Pour into containers and freeze. The fat that congeals on the top- eat it! It's good for you.

Made this week with turkey stock- French Onion Soup from the Baltazar cook book- drop dead incredible!

For more broth info:

Broth is Beautiful By Sally Fallon

Why Broth is Beautiful By Kaayla Daniel MS, CCN

What to do with a rainy day???

2009-10-17T04:22:00.000-07:00

This is probably your last week of saucing opportunities, unless you are going to use frozen tomatoes. This time is ripe people!

Take a rainy day and prepare a wholesome hearty local food for yourself and your family that will last you thought the winter.

I found 20lbs of tomatoes at the farmers market for $17.50. This was at the kits market.

A liter of sauce cost less than $3 a jar.

Yields ~7 Liters

What do you need

20 lbs tomatoes

4 onions

a head of garlic

3 handfuls fresh basil

red wine or balsamic

oregano for taste

olive oil

Material

Large stock pot

hand blender

4 baking sheets

7 - One Liter jars

Canning equipment

Recipe

Halve tomatoes, place seeds up on cookie sheet, do not over crowd. Leave room for tomatoes to breathe. Roast for 2 hours at 350 or longer until there a thin caramelized layer on top.

At the 1.5 hour mark- start to sauté onions & garlic in olive oil until translucent about 20 minutes, leave on low heat. Remove tomatoes from oven and slightly cool gently scoop tomatoes into pot.

Complete 3 rounds – 6 trays should be enough. Add in your flavourings.

While the sauce simmers get jars prepared by running them through the dish washer or washing by hand, drying and placing in the oven at 150. Boil lids.

Once all tomatoes are roasted let the sauce simmer on low for an hour, blend if you like your sauce smooth and cool slightly.

Get your canning equipment ready or containers for freezing, scoop sauce into sterilized jars- use a caning funnel don’t get sauce on the rim. Process jars in the canning pot for 20 minutes on a rolling boil- cool for 24 hours on a wooden surface and store.

Saltspring Apple Festival

2009-10-05T09:37:00.000-07:00

Tis the season to celebrate heritage apples.

And that is exactly what we did this weekend on Saltspring, (along with relaxing) at the 2009 Apple Festival.

Early fall each year, the orchards of the island and other artisanal food makers open up their homes and farms to the public.

I encourage an early rise as there is a lot to see. Upon waking, breakfast and tea... head to the ganges info center and purchase a map, set a route up for yourselves and go hungry.

There are:

-Old fashion apples presses pumping out heritage cider for tasting

-Tours of properties, homes, farms and kitchens

-Apples, cheeses, baked goods, lunches and local produce for sale

- The event organizers and a few orchards themselves, set up tasting tables for you to see and sample hundreds of heritage apples

- Creative homes open there doors for you to picnic on the patio or elsewhere on the property, eating lunch or sipping cider

Quote from the map: "Good judgement comes from experience, and a lotta that comes from bad judgement"

Community Supported Agriculture

2009-09-19T11:27:00.000-07:00

I wish I could only post photos. I think the pictures could say it all. But let me explain a little bit.

There is a phenomena happening across the world, where community supports the local (and likely organic) farm. It is a step closer to the farmer from the market.

My friend Hannah, local food activist extraordinaire introduced me to Nathan Creek Organic Farm in the spring and I bought into idea and the farm.

There are several Community Supported Agriculture (CSA) projects happening in Vancouver and I will list them all at the bottom. This is how they work. You fill in an application, buy into the farm (~$600) and receive (season permitting) weekly deliveries for 20-25 weeks. That means fresh, in season, straight from the earth organic farm grown food- right to you. Does it get any better?

This so happens to be a freaking amazing harvest, so I have been processing food like a maniac. Freezing soups and stews. Freezing green onions, tomatoes, kale, chard, carrots. Pickling things and creating chutneys and relishes galore. As well, my neighbors and friends have highly benefitted from my bin. Needless to say, this is one of the best investments I have ever made.

My farmer, Stephen so graciously allowed me to work off a portion of my "share" and these photos do not do his incredible production justice. Much thanks to you for the fruits of your labour and the education of how your farm works.

Want to participate next year? Here are your options for the lower mainland:

Nathan Creek Organic farm: http://www.nathancreek.ca

City Farm boy: http://www.cityfarmboy.com/

Southlands farm: http://southlandsfarms.com/default.aspx

Kitsilanofarms: http://www.kitsilanofarms.com/

The farmhouse farm: http://farmhousefarm.wordpress.com

Klippers Organics: http://klippersorganics.com/

UBC farm: http://www.landfood.ubc.ca/ubcfarm/

If you know of any others please let me know!

Tomato heaven & a meal to remember

2009-09-07T16:35:00.000-07:00

I must say, I am very proud of my tomatoes this year.

My personal crop has filled my freezer.

Mid january there is nothing better than roasted tomato soup with oozing grilled cheese sandwiches. That is my favorite meal on a cold busy workday in the winter.

But, lets not talk winter. According to me its still summer and I am on to the next round of tomatoes, SAUCE.

I found heritage tomatoes for $2.50/lb, if anyone knows of a better price, please let me know.

I tested out a new recipe on some friends, just to see if it was "the one" to can/ preserve for the winter. (Recipes below)

This sauce led to the meal of a life time.

Let me share:

My friends Blaine, Dave, Christian, Brandon and I, went to see a matinee of Julie & Julia (which was awesome!) We knew it would inspire us to cook up a feast.

We tallied our fridge stocks.

Blaine harvested her potatoes that morning and we also had fresh picked blackberries, cucumbers, whipping cream, grass fed beef..

What would you have done?

We made:

Blackberry lemon gin cocktails

Bruschetta

Braised cucumber

Potato gnocchi

Homemade spicy meatballs with roasted heirloom tomato sauce

Dessert was salted caramel ice cream

Recipes:

Tomato, garlic, basil and parmesan Bruschetta

2 cups assorted heirloom cherry, grape, and teardrop tomatoes, halved (or quartered if large)
3 cloves of garlic, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar

1/2 cup fresh grated parmesan cheese

1 large sourdough baguette, halved horizontally

Combine halved tomatoes, olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper.

Preheat broiler. Place bread cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes.
Top toasted bread with tomato mixture and grated cheese.

Broil for another 2 minutes or less and serve.

Braised Cucumber (Julia Child)

1 huge cucumber (or 2 regular sized)
1 tablespoon butter
1 dash salt
1 teaspoon lemon juice
1 pinch dried mint

Peel cucumber. Cut into quarters and remove seeds. Cut into 1 inch pieces.
Melt butter in a pan and add cucumber. Cover and cook about 5 minutes on medium heat.
Stir in salt, lemon, and mint. Cover and cook another 2 minutes.
Enjoy eating heaven on a plate.

Potato gnocchi (River Cafe Cook book)

6 cups of potatoes

2 cups of flour

½ cup butter

Wash potatoes and keep whole. Boil with skins, about 20 minutes until soft. Peel immediately run through a ricer or food mill.

Sift flour into potatoes; add flour for a soft, smooth elastic dough.

Roll into sausage like rolls, 3cm by 3cm, press each piece with fork prongs to create ridges to hold sauce.

Boil for 3 minutes- serve with desired topping, (these freeze well, place on cookie sheets and when thoroughly frozen transfer to a sealed bag, will keep for 3 months).

Homemade spicy meatballs with roasted heirloom tomato sauce

Spicy Meatballs

1 lb grass fed ground beef

1 diced onion

1 clove garlic chopped

1 teaspoon of rooster brand hot sauce

1 egg

Splash olive oil

Salt & pepper

Combine ingredients with hands, form meatballs and sauté with olive oil in a cast iron pan.

Turning to brown.

Cook 20 minutes.

Roasted tomato sauce

5 lbs heirloom tomatoes

3 onions, grated

2 tablespoons olive oil

4 cloves of garlic

1/4 cup of balsamic vinegar

A few leaves of basil, diced

Salt & pepper

Halve tomatoes, place on cookie sheet (seeds up) and roast for 2 hours at 350.

Remove from oven and slightly cool. Sauté onions & garlic in olive oil until translucent, gentle scoop tomatoes into pot.

Blend with hand blender until desired consistency. Simmer for 1 hour, add basil & season to taste.

Salted Caramel ice cream (Epicurious.com)

1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Equipment: an ice cream maker

Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.

Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

Wild plum foraging

2009-08-29T10:10:00.000-07:00

On a special gulf island- I will not say which one.

There is a wild plum orchard.

On a mild weekend in August, we strolled there.

We picked 20 pounds and returned to pick more.

This what we did with them:

Upside down plum cake

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup packed golden brown sugar
1 tablespoon honey
6 large plums, halved, pitted, each half cut into 6 wedges

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup milk

Lightly sweetened whipped cream or homemade vanilla ice cream.

Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce. (I like to use an angle food cake pan).

Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.

Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream or home made vanilla ice cream.

Sauvage spiced plum chutney

1 whole star anise*
1 whole clove
1 2-inch piece cinnamon stick
1/2 cup red wine vinegar
1/2 cup sugar
1 2-inch piece peeled fresh ginger, cut into 1/2-inch-thick rounds
1 tablespoon whole mustard seeds
1 teaspoon ground black pepper
2 pounds red, black, green, or blue plums (tart or sweet; about 5 large),quartered, pitted

Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder. Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt

Wild plum jam

16-20 cups of multi coloured plums

4-10 cups of water

3-4 cups raw sugar

1 box pomonas pectin 12-14

sterilized jar & jarring tools

good conversation

Pit plums- reserve pits and boil if you like a amaretto flavour. Add strained juices to plum mix.

Add ingredients- follow pomona instructions.

Blueberry Bonanza- organic $1 lb

2009-08-10T23:19:00.000-07:00

The truth is... fruit should be free or at least almost. Reward the farmer and their crew, if there is one.

The warm weather and hints of rain have made for the perfect equation for a blueberry bonanza.

If you are looking to stock up, eat up and get picking- listen here.

Woef's "organic "blueberries"

-Organic

-Plump

-20 minutes from Vancouver

- Amazing farmer

- Luscious bushes dripping with ripe fruit

-$1 lb

Drive up Clark until you hit the New West hwy. Turn right on #5. It is 6460 #5 Road.

Once a commercial blueberry patch, this "backyard" is teaming with berries, fruit trees and an incredible vegetable garden. Mr. Woef will give you a tour through the labyrinth of bushes, if you so wish, or you can pick in silence until your hearts content.

Here is indy, my dog, under a shady blueberry bush, which is sagging with heavy fruit ready for the pickin'.

Please note: "where to buy chickens" has been updated in the previous post.

Chickens in your backyard

2009-08-02T13:16:00.000-07:00

(Photo of the chickens next door to my garden)

As it stands, we are only part way there for passing the by law allowing chickens into Vancouver's backyards. This past March, a vote was conducted by city council and motion passed to create "guidelines" for possessing chickens, in an urban setting, as pets and for consumption.

According to Food Policy Vancouver, "It is anticipated that the guidelines will look at best practices for humane treatment of backyard hens and for the protection of the health and welfare of citizens. This could include such issues as numbers of hens, the conditions that hens are kept in, whether a permit is required, details regarding any lot size requirements and sanitation requirements".

Benefits of raising chickens:

1) Eggs from well-tended backyard chickens are healthier.

2) Eggs from backyard chickens are tastier.

3) Chicken droppings enrich your compost.

4) Chickens provide natural insect control.

5) Their scratching for bugs is good for the soil.

6) Chickens are a great way to meet people and start conversations

7) Chickens are fun and interesting.

8) Backyard chickens provide lessons for children about responsibility and where food comes from.

9) hosting chickens promotes food security.

Much to my surprise, there has been significant opposition to chickens in backyards for the past 4 months. I encourage you to educate yourselves & voice your opinions. You can do so at:

www.chickensinvancouver.com/

www.vancouver.ca/commsvcs/socialplanning/initiatives/foodpolicy/projects/chickens.htm#ca

www.urbanchickens.org

What other cities allow chickens?

Other cities which allow chickens include New York (PDF, 167KB), Chicago, Portland, Seattle, Victoria (PDF, 70KB), Surrey (PDF, 2.34MB), and New Westminster (PDF, 99KB). A table of Canadian and American cities and their approach to chickens can be found here (PDF, 54KB). A separate listing of American municipal ordinances pertaining to chickens can be found here.

If you want to order chickens?

The first place I would look for heritage breed chicks, pullets, or
hens, is the FVPFA (Fraser Valley Poultry Fanciers Association):
http://www.fvpfa.org/

Southlands Farm. Jordon is a great young man, who with his family,
raises chicks, pullets and hens for people just like you and I. I
strongly recommend that you go to their farm and look for your
backyard chickens.
http://southlandsfarms.com/default.aspx

Art Knapp Surrey - http://www.artknapp.ca/ . They stock a semi wide
range of poultry, but they aren't in the best condition. The bird
contact there is Leila.

Lastly, but most fun. You are looking for heritage poultry to buy
during Fair Season. I think there are still some fairs left with
livestock in the area this Summer & Fall. Sometimes you can network at
the fair with the 4-kids and breeders that bring in their poultry, and
arrange to buy some from them after the fair.
http://www.bcfairs.ca/2009-FAIR-SCHEDULE-page-154.html
http://www.pne.ca/thefair/agriculture/index.htm

Advice from Heather at farm fol city folk...

" I don't normally recommend chicks to first-time hen owners. Chicks are very
fragile, are a big responsibility, and require a lot of time and
attention. I recommend first-time hen owners get pullets or hens.
Pullets are teen-age girl chickens, they are big enough to be hearty,
but not laying yet. They are still young and fun, but not fragile.
Full grown hens can be gotten from organic layer flocks that are about
to go through a normal cull cycle (They cull when they are 2 years
old. A two year old is still a decent enough layer for a city dweller,
though, and a great back yard pet), or on Craigslist, or found on a
feed store bulletin board".

Education

If you are interested in attending a Chickens 101 talk, class, or
workshop let me know, as we schedule them semi-regularly. We plan to
have one or two at the PNE, we'll be giving a talk at the Mad City
Chickens film showing/Stone Soup Fall Festival in Brittania Oct 17th,
and we'll be giving a class at Langara College Oct 27th 7-9.

If you want information on building coop?

http://www.wholesalechickencoops.com/chickencoop.html

Home Gardens

2009-07-26T10:31:00.000-07:00

Maybe its increased food prices? (a 26% increase from last year alone)

Perhaps its the recession? (6.2% unemployment)

Is the desire for local organic produce increasing? (100 mile effect)

Did David Suzuki influence us, with "rip up the lawn at city hall"! (A new garden is born)

Could Michelle Obama's organic garden have influenced us? (Obama effect)

Maybe its our evolving consciousness? (Education & Awareness)

Im sure there are many reasons, but urban gardening is on the rise. If the interest is there, never fear, there is space enough for you in this city do get your hands dirty. Whether its someone else's yard or the community gardens.

West Coast Seeds owner Jeanette McCall told CBC News she had expected a busy year, shipping vegetable and flower seeds to customers, but not this busy. She says "Stocks of packaged seeds that were supposed to last all season were running out before March. Our February orders were close to three times the amount that they were the previous February,” she said. “This was certainly a surprise to everyone.”

In addition to more generic seeds, heritage seeds are on high demand as well. Staff at the Van Dusen Botanical Garden in Vancouver reported attendance at their annual “Seedy Saturday” event in February, where growers sell heritage seeds, hit 1,500, about double the number of people in past years.

I encourage you to get out there- either grow your own food or support those that will growing for you, (Community Supported Agriculture is the next blog post). Consider growing or buying less generic produce and promote seed diversity by purchases heritage or heirloom seeds or the food itself. For more info visit the Seed Sanctuary website (below).

Here are a few photos of the backyard where my garden, which I share with 3 other couples. I found my plot on the sharing backyards website (below).

I would love to see your garden and hear your story about how long you have been gardening, what you grow, how much you produce and why you do it. Please email me.

Seeds

West coast seeds www.westcoastseeds.com

Garden works www.gardenworks.ca

Salt Spring seeds (heritage seeds) www.saltspringseeds.com

The seed bank www.vancouverseedbank.ca

Two wings farm www.twowingsfarm.com/

Seeds of diversity www.seeds.ca/rl/rl.php

Resources

The city farmer Introduction to organic gardening course runs through Saturdays in march & more! www. cityfarmer.org
VanDusenBotanicalardens www.vancouver.ca/PARKS/parks/vandusen/website/capitalProject/index.htm

The seed sanctuary-www.seedsanctuary.com

Land

For a list of community gardens www.cityfarmer.org/vanccomgard83.html

Sharing Backyards- www.sharingbackyards.com

Food for thought

2009-07-22T20:55:00.000-07:00

Have you accepted that organic local farming is better for you, your family, the economy & the environment? If so, read on. If not, please email me your thoughts. (Please vote below)

Are you buying your organic produce at the grocery store?

Well sometimes it is inevitable, but you may be paying 2-5x more than you should!

From my experience as a nutritionist, the main reason people hold back from buying organics is cost. It is hard to buy the $2 red peppers when the one across the aisle is $1.

I came across an article on bankrate.com about "Buying Organic on the Cheap". Unlike many articles which list the health benefits of organic foods (but never seem enough to convince), this article lists 17 tips on how is can be possible while spending less.

Let me highlight my favourite tip: Give up dependance on the conventional grocery store.

For the full article visit:

http://www.bankrate.com/brm/news/cheap/20040901a1.asp

It may not be all one stop shopping, but I guarantee you it will be more fun, health promoting, delicious and could save you time. Throughout the next few posts I will explore home gardens, urban gardeners, organic farms, organic food delivery companies, buying clubs, community supported agriculture projects, bartering, wild foraging, hunting and fishing. (and more)

Picture above is cauliflower at the Portland Saturday Morning Farmers Market (Epic market experience, there are over 50 vendors featuring sea vegetables, cultured dairy, fresh caught fish, meat of every variety, wild mushrooms & heirloom everythings, as well as the usual organic seasonal produce)

The Fruit Tree Project

2009-07-10T23:40:00.000-07:00

There are thousands of fruit bearing trees in Vancouver where the fruit either goes rotten or there is just too much for owners and their neighbors to eat. These wholesome delicious foods could be going to much better use- like being eaten.

I have known about an organization called "The Fruit Tree Project" for a couple of years- and finally decided to get involved this summer.

The Vancouver Fruit Tree Project is a community-based, registered charity that works to increase access to fresh local fruit in communities throughout Vancouver. They do this by connecting people who have fruit trees with people who can help harvest fruit. The fruit then is shared with local community groups, like The food bank. People who would otherwise not have access to fresh foods now will.

Last Saturday, I arrived at a cute Vancouver special off of Granville, to meet 4 other strangers and our crew captain for the afternoon. We unloaded ladders, bags, boxes and reaching/ picking implements and headed to the backyard. There in all its ripeness, the luscious cherry tree with branches so heavy with fruit they draped to reaching height. The owner said "this tree hasn't bore fruit for years.. .after we re-finished the roof last year and chopped of the tree back (aka pruned it), it can back better than ever". (Note: TAKE CARE OF YOUR FRUIT TREES).

All and all in less that 3 hours we collected over 60lbs of cherries from this single tree!

These cherries went to a food bank in the Sunrise area.

If you have a tree to share or time to pick, check out http://www.vcn.bc.ca/fruit

Adventure: Picking cherries for charity ( and eating a few- the best ones I have every tried- SO juicy)

Location: All over vancouver

Nutrition Advice: Fresh is best for everyone!

Adios Strawberries & Welcome Raspberries

2009-07-03T09:12:00.000-07:00

I greet you from one of my favourite times of the season. The end of strawberry season and the beginning of raspberries.

Sad yes, as this means one of summer's first harvests has passed us.

Luckily, there is a very brief and mouth watering period of time when both lush plants, strawberry & raspberry are ripe- at the same time.

My friend Janice and I found this berry pickers paradise, where steps apart through soft sandy soils you can pick both berries at once. Reminiscent of our gathering times, it is an experience so divine tastes buds will never forget and fingers will be stained for days from the sweet & sour juices bursting from local berries.

Contrast this experience to eating dry, hollow and overly large berries, picked too early and packed in plastic. Shipped from thousands of miles away. I could go on.

It is this experience that inspired my blog. I am on a search for real foods. Join me as I uncover the dramatic differences between local & foreign, whole & fragmented, fresh & packaged, ripe & preserved. It is my goal to seek out these foods from farms and their farmers. I will be sharing my adventures with you and how you can live & eat sustainably, as well as passionately.

Adventure: Organic strawberry & raspberry picking

Location: Maan Farms Abbottsford BC http://www.maanfarms.com/

Nutrition advice: Eat & freeze what you can this is a very limited season. Please buy organic berries. Why? Well for the obviously reasons that pesticides are poisonous for our bodies and soil health. But berries have a lot of surface area and seeds where toxins can hide and which can be hard to clean. Berries also uptake water/ liquid into their structure, like our bodies. It is best if this water/ liquid is clean.

Nutrition spectrum: Berries are cooling, moistening and have qualities to help generate body fluids. Berries are rich in silicon and vitamin C and are good spring cleansers. Allergic reactions to berries are often caused when they are not vine ripened.