Saturday, March 4, 2017

Very Good! - March, 2017

                                  by Fireweed for the Island Word, March 2017 issue


        P.T. Barnum, the old-time American showman and circus operator, is often
associated with the phrase “there is no such thing as bad publicity.” Of course animal advocacy in the 19th century didn't have the outreach ability it has today to expose what goes on behind closed doors. 

      When Ringling Bros. and Barnum & Bailey Circus finally announced in 2015 that they would phase out their iconic elephants, a significant “mood shift” in their consumer base was cited as the reason for that decision. Now in its 146th year, the self-proclaimed 'greatest show on earth' will close its doors for good after a final performance this spring. Societal change never happens overnight, nor in a vacuum. However, public concern for the way animals are treated is continuing to grow, and new doors are opening for enterprise of all kinds dedicated to a more compassionate world.

     The grand opening I attended at the end of February for the Very Good Butchers' storefront in Victoria's Public Market was a perfect example of just how hungry people are for cruelty-free alternatives to business as usual. Specializing in organic,100% plant-based meats hand-crafted on Denman Island, proprietors Tania Friesen and James Davison and their hard-working team experienced the kind of immediate success in the capital city that most smaller-scale food outlets only dream of! Thanks in part to an unanticipated level of exposure through tv, radio and social media, close to 1000 people showed up and the Very Good Butchers were virtually sold out within hours. In a fortuitous twist of fate just prior to the opening, even online backlash from critical carnivores turned beneficial. It resulted in CTV news hour extending their acknowledgement of the vegan deli's opening over a second day in a row! Indeed, a little P.T. Barnum-style publicity can certainly come in handy.
       
A VERY GOOD Very Good Butchers' sandwich!
       
 It is, of course, all the positive reviews the Very Good Butchers are receiving for their delicious selection of plant-based burgers, meat balls, sausages, etc., that show the promise of a steady customer base. Folks who waited in line on Feb. 25th but ended up having to go home empty-handed were offered a complimentary discount applicable to any return visit purchase. And it's not just vegans and vegetarians the Very Good Butchers are aiming to please. Curious omnivores are expected to make up the bulk of their market as more and more seek to reduce and/or eliminate their consumption of animal products in favour of personal health, compassion for animals and environmental sustainability.


 “We were motivated to help omnivores feel comfortable, even through our choice of brand name,” explains Tania Friesen, ...to make the switch less overwhelming. We know that giving up familiar comfort foods is often the biggest challenge.” 

       It is unconscionable that cows should remain the elephant in the room in so many environmental and political circles today, while protein-rich plant foods are known to be far friendlier for the environment and healthier for people. In a 2016 study from the Federation of American Societies for Experimental Biology, Alfredo Mejia, Dr. PH., an associate professor of nutrition at Andrews University, and lead author on the study, found that producing plant-based meat alternatives generates “approximately 10 times less greenhouse gas emissions than producing comparable beef-based products.” 

      The Very Good Butchers are clearly on the right track. They are also the first of their kind on the west coast and only second to Toronto's YamChops plant-based butcher in all of Canada. According to the Plant Based Foods Organization in California, increasing consumer demand is driving unprecedented growth in this industry and the global plant-based meat market is projected to reach nearly $6 billion US by 2022! In 2016 YamChops was selected as a hot investment opportunity on the Dragons' Den (CBC's reality tv show featuring entrepreneurs looking for financial support from venture capitalists) and that business is now looking to franchise in seven additional North American cities. Not one, but two Yamchops outlets are already planned for  Vancouver. The timing is definitely right for the Very Good Butchers to carve out a niche all their own. But these are still early days. Supplying other restaurants and retail outlets already interested will have to wait if the Very Good Butchers' own storefront sales continue to exceed all expectations! Watch for an upcoming Kickstarter campaign to help purchase additional equipment that would increase the company's production capabilities.

Theo @ RASTA -  forever free from harm!
    These young entrepreneurs are already providing full or part-time employment for at least a dozen people including folks on Denman Island. It's great to know they don't regard BC's minimum wage as a living wage, and have no intentions of hiring labour at less than $15 an hour. And what a thoughtful gesture to tithe 10% of their opening day's revenue to important community causes. This generous donation has been shared between the Victoria Women's Transition House Society, and RASTA (Rescue and Sanctuary for Threatened Animals) in Chemainus on Vancouver Island.

      The Very Good Butchers plan to be open seven days a week in Victoria, and will continue to have many of their popular items available on Denman as well. Visit their website : www.verygoodbutchers.com for a sampling of their menu selection, hours of operation and other details. You can also find and follow them right HERE on Facebook.
                                               ................................

This month's recipe for The Transition Kitchen is a simple, but delicious slaw that makes a perfect side for any plant-based meat main, or a meal in itself. Bon apetit!

Fireweed's Spring Thaw Slaw (but tasty any time of the year!)

Organic Ingredients:
3 cups of green cabbage (any kind), thinly sliced
1 cup purple cabbage, thinly sliced
1 cup of coarsely grated carrots
1/4 cup raisins, golden or regular sultana
1/2 cup chopped red apple
1/4 cup roasted sunflower seeds* (see directions below)
2 tsps. of lemon juice
1 tsp. agave or maple syrup
dash of umeboshi plum vinegar (optional)
sea salt and gresh ground black pepper to taste
3 or 4 T. egg-free mayo (Vegannaise, Just Mayo, or homemade)

Directions: 
     I like to toast my raw unsalted, shelled sunflower seeds in a seasoned cast iron pan on the stovetop. Use low to medium heat, stirring attentively with a wooden spoon. You can do a larger quantity than the recipe calls for and store the extra for another day. They will burn quickly if the heat is too high, so if you decide to prep your other ingredients while they are roasting you might be sorry (speaking from experience once too often here!) Remove your toasted seeds from the pan when they have browned slightly and set aside on a plate to cool.

     Next, shred your carrots on a grater and press out any excess moisture as required. Chop your cored apple (I leave the skin on), and toss with the lemon juice which will prevent any browning.  If you use a firm green cabbage (rather than a soft Chinese cabbage) slice that next as thinly as possible and combine with the apples and carrots. At this stage I add my dash of plum vinegar, agave or maple syrup, and season with salt and pepper. Add your vegan mayo next, before folding in the purple cabbage, raisins and seeds. TIP: adding the purple cabbage at the last minute prevents turning the whole dish pink if you make this slaw ahead of time to serve guests. It does hold up well in the fridge for a day or so. Save a few of the raisins and seeds to sprinkle on top of your serving to dress up the presentation, and enjoy!




FOR THE BIRDS - Feb. 2017

 
by Fireweed for the Island Word, February 2017 issue


      I haven't always been quite so interested in chickens...but that was before I met Sybil.

She was born in a rural classroom incubator with a slight deformity, never standing a chance at the bottom of the pecking order among her own kind. And so this wee bird joined our human family on the farm one summer and we bonded as she grew. Sybil knew her name and would come racing up to the farmhouse veranda for a treat when called. It was easy to spend far too much time with her cradled in my lap, her small head buried in the crook of my arm. A contented chicken will not only sigh, but coo like a purring cat! Sybil taught me to start paying far more attention to the unique personalities of individual birds, and the relationship at large between our two species.
       
      Gallus gallus domesticus are the descendants of jungle fowl indigenous to the bamboo forests of India and South-East Asia, but they have been introduced by humans to every corner of our planet. Incredibly, their population is now triple the size of our own. Bearing little resemblance to their ancestors, the chickens raised today for eating also look very different from those raised primarily for eggs. Each kind has been strategically bred for hyper-production. The vast majority suffer from severe physical problems brought on by genetic manipulation, and the hellish conditions inherent in factory-style farming which dominates well over 99 percent of animal agribusiness. The lives of so-called 'broilers' are typically ended at around 2 months of age, while 'layers' may languish for up to 2 years in cramped cages before they are killed and replaced. With few to no federal laws to protect them, billions of chickens stacked in windowless warehouses the size of football fields right this very minute are unable to peck, perch or spread their wings, let alone dust bathe or even scratch in the dirt.

       In the shadow of this heinous reality, the desire to keep a few chickens in one's own back yard has been granted almost heroic status in some quarters. Even where authorities have wisely ruled against the keeping of farmed animals on city lots the burgeoning locavore movement is pushing back. There is a plethora of on-line sites and groups today that romanticize small scale animal husbandry, linking 'local food security', 'justice' and 'sustainability' with alleged improvements in animal welfare. Never mentioned is the fact that there is zero need for eggs (or any other animal products) in the human diet, and therefore no real justification for encouraging the breeding and confinement of chickens in enclosures of any size.

      Predation is the leading cause of premature bird mortality wherever real freedom to roam is granted however. One day, out of the blue, my sweet Sybil simply vanished from the farm. I don't accept the notion that nature is simply taking its course when we fail to provide adequate protection for animals once under our care. But everyone I've ever known who has lived with chickens in the country has a tragic tale to tell. Urbanites who wish to keep hens obviously need to make a considerable investment upfront in secure accommodations – and not be discouraged from feeling compassion for the vulnerable beings they are essentially choosing to take under their own wing. Egg production typically wanes after two or three years. When the decision is made to replace still relatively young hens with new ones, will it feel right to betray those with whom trust has been established by sending them to slaughter, or will finding a retirement home somewhere safe be the truly 'just' and 'sustainable' option? Unfortunately, hospitable destinations are in short supply for retirees. I know of existing sanctuaries overburdened with the responsibility of ongoing care for 'spent' hens. There is already no end to requests for help with roosters from folks without the heart to deny those casualties of the backyard chicken movement the right to ongoing life either. 
 

         Courtenay is facing renewed challenges to existing bylaws that currently prohibit backyard chickens within the municipality. Residents would do well to familiarize themselves with the list of considerations the BC SPCA has made available on their website that reveal why raising hens in an urban backyard environment is not a suitable practise for the inexperienced. A few years ago inaccurate information started circulating that suggested the Vancouver Humane Society had reversed their position opposing urban poultry. Communications Director Peter Fricker recently confirmed for me that this was never the case. VHS remains concerned about the high probability of inhumane treatment of backyard chickens and is therefore opposed to the practise.

                                                               -------------
      
      Eggs are considered to be a great source of protein (boasting approximately 6 grams per) but so are plenty of plants. Did you know that there are 6.3 grams of protein in just 2 Tablespoons of hemp hearts? And 7.3 grams of protein in 1/2 cup of chickpeas? How about 9 grams in just 1/2 cup of cooked lentils? I hope you enjoy my tasty Quinoa Salad recipe below to the tune of 11 grams per cup!



Fireweed's Organic Quinoa Salad
Ingredients
4 cups vegetable broth (see instructions below)
1.5 cups raw whole grain quinoa
1 cucumber, sliced 
1 yellow bell pepper, diced
1/2 cup lightly steamed broccoli florets
a few cherry tomatoes, halved or quartered 
1/4 cup of chopped walnuts 
diced scallion optional
1/4 cup olive oil
1/3 cup fresh lemon juice
2 cloves garlic, minced
sea salt and pepper, to taste

Instructions:
Cook the quinoa for about 15 minutes in vegetable broth (I like organic Better Than Bouillon which is available at Edible Island - and palm oil-free!) Stir occasionally. Whisk together the fresh lemon juice, olive oil, garlic and salt and pepper while the quinoa is cooking. When light and fluffy, remove from heat, allow to cool slightly, then toss with your veggies and dressing. Stir to combine well. Bon appetit!

Thursday, November 3, 2016

LIFTING THE VEIL - November 2016

by Fireweed for the Island Word, November 2016 issue

Donald Watson climbing 
mountain on his 93rd birthday 
     November 1st, in case you didn't know, was World Vegan Day. Just 2 days earlier this year in London, England, 2,000 vocal animal liberationists took to the streets declaring that “a different future for animals is possible!” Such a demonstration would have been unheard of in 1944 when teacher and conscientious objector Donald Watson (originator of the word 'vegan') and five cohorts co-founded the UK Vegan Society. By the time World Vegan Day was established to commemorate the Society's 50th anniversary, no one could recall the exact day in November the organization had been born. Louise Wallis, Chair of the Society in 1994 later explained her choice: “I decided to go for November 1st partly because I liked the idea of this date coinciding with Samhain/Hallowe'en and the Day of the Dead – traditional times for feasting and celebration, both apt and auspicious.”

Watch the trailer here

     Commercialization has certainly played a role in transforming Hallowe'en from a time of honouring ancestors and loved ones in the spirit world into far less reverential engagement with the cyclical mysteries of life and death. I'll never understand how feelings of fear can be embraced as a kind of entertainment, but apparently there are plenty of people who crave having the bejeezus scared out of them! When early Hallowe'en revellers in Ontario showed up for a free film billed as “possibly the scariest movie ever created” they were taking their chances. However, few were prepared for the frightening realities revealed in “Earthlings,” Shaun Monson's 2005 documentary about the way animals are routinely treated in the entertainment, research, clothing and food industries. Apparently half of the movie-goers walked out angry in the first thirty minutes. In their opinion, the screening had been falsely advertised. Kitchener Ontario Animal Liberation Alliance member Malcom Klimowicz disagreed with that allegation in an interview with the Canadian Press. “The true horror of the film,” he said, “comes from the fact that it depicts real events.” 

Animal Rights March, London England, Oct. 29th, 2016
photo credit: Jack Taylor, Getty Images Europe
     When Animal Justice lawyer Anna Pippus weighed in on social media about the unconventional showing of “Earthlings”, she opined that those angry about deception really need to be asking themselves why they aren't angry about what's happening to animals. Such a perspective would most certainly have been shared by last weekend's demonstrators in England, as it is among the growing social justice movement for animals here in Canada. Its been 16 years since Monson's powerful film first shocked the world with its unflinching expose, yet as Mercy for Animals' recent undercover investigation in a turkey slaughterhouse discloses, plenty of egregious animal suffering is going on behind closed doors right now, right here in our own country that should definitely outrage us all.

    
photo credit: Mercy for Animals
click here to watch W5's "Fowl Business"
      CTV News aired the Lilydale turkey story in a W5 segment with reporter Victor Malarek called “Fowl Business,” and it is available to viewers online. I will spare you the details, but one worker in the BC slaughterhouse recorded by Mercy for Animals' undercover investigator describes torturous incidents he himself has witnessed time and time again on the job as nothing less than a “f-ing horror show.” Earlier last month animal advocates celebrated a victory when it was learned that several individuals have agreed to plead guilty in a criminal case resulting from hidden camera footage obtained over two years ago on an Abbotsford dairy farm, also through Mercy for Animals. But
Fowl Business” is another wake-up call for consumers of animal products, most importantly because the disturbing cruelty it reveals has been declared by management and so-called experts like Temple Grandin as constituting totally legal, standard industry practises.

     As animal welfarist Ruth Harrison wrote in “Animal Machines” (1964): “In fact, if one person is unkind to an animal it is considered cruelty, but where a lot of people are unkind to a lot of animals, especially in the name of commerce, the cruelty is condoned and, once large sums of money are at stake, will be defended to the last by otherwise intelligent people.” 

     The W5 report concludes by emphasizing that there are 'less cruel' ways to slaughter turkeys.  Reform is slow, and cruelty should be abolished not regulated. The good news is that choosing a 100% plant-based diet has never been easier for those of us with the privilege of choice. In fact, among compassionate food bloggers dedicated to inspiring others with delicious vegan recipe ideas, the entire month of November is now celebrated as Vegan MoFo (Vegan Month of Food) online.  Click HERE for over 100 links to official participants, and HERE for a compact list of vegan resources compiled by BC musician and social justice activist Elyse Belladonna in honor of World Vegan Food Day and Vegan MoFo! 

Roasted Autumn Vegetable Soup (with thanks to The Buddhist Chef!)

Ingredients:
1 sweet potato
1 onion
3 carrots
2 T. olive oil 
1/8 tsp. nutmeg 
1/4 tsp. cinnamon 
1/4 tsp. ground cumin 
1/4 tsp. turmeric 
salt and pepper to taste
4 cups vegetable stock 

Directions: 
Roasting veggies brings out their natural sweetness! Preheat your oven to 350 F and coarsely chop the vegetables. Toss them in a bowl with the oil and spices, mixing well. Bake for 30 minutes on a baking sheet or in a baking dish. After removing from the oven, place in a saucepan or sturdy blender and drain off any excess oil. Add your veggie stock (I use palm-oil free and organic Better Than Bouillon, available at Edible Island).Bring to a boil, then reduce heat and simmer until the veggies are tender (about 15-20 minutes). Blend in batches with an immersion blender or puree until smooth in your Vitamix or similar kitchen appliance. Enjoy!

Wednesday, August 31, 2016

HOLDING COURT - SEPT. 2016

  by Fireweed for the Island Word, September 2016 issue

     Did you know that for five centuries in Europe, pigs (and other farmed animals) could actually be arrested for a perceived crime, then tried and convicted in a court of law?

Illustration from "Chambers Book of Days" depicting trial in 1475
     We tend to think of granting moral agency to other species as a contemporary phenomenon, but historian James McWilliams thinks that recognizing certain animals as individuals with unique personalities came more naturally to people in pre-industrial agrarian societies. Living in such close proximity to those they raised for food and other uses would have fostered what McWilliams refers to as “observational intimacy.” The resulting projections made by our ancestors onto the animals they still chose to dominate may befuddle us, but McWilliams' research into these odd trials is telling – somewhere along the way we lost our ability to empathize with farmed animals as sentient beings.

     It has been suggested that speciesism predates all other forms of domination, but we can certainly credit industrialization for a shift in attitude towards our fellow earthlings that has profoundly deepened that divide. Through automated exploitation existing on such a massive scale that any semblance of individuality is routinely disappeared and rendered irrelevant, factory farms produce almost 99% of the animal-derived foods consumed today. Animals have become “Ghosts In Our Machine”, described by Professor Will Kymlicka in reference to the documentary film by Liz Marshall, as “ubiquitous but invisible members of the community: essential in its functioning; the creators of its wealth, utterly governed and regulated by its laws and policies; and tyrannized by complete absence from political representation or participation.”

Anita Krajnc speaks with reporters outside courthouse, 8/24/16
     In a contemporary Canadian courtroom, however, pigs were recently afforded long overdue consideration thanks to a case that has generated international media attention. As reported previously in this column, activist Anita Krajnc was charged with criminal mischief last year for an act of mercy - providing water to over-heated pigs in the transport truck delivering them to a slaughterhouse in Burlington, Ontario. During the trial (now scheduled to reconvene on October 3rd), Anita and her legal team have been exposing the cruelty inherent in treating animals as mere commodities - not like someones, but somethings.

     For animal activists around the world it is the pig farming industry that is every bit as much on trial here - and the hypocrisy inherent in upholding some animal lives as worthy of protection while others count for nothing but profit. The BC SPCA's recent request for the public's assistance in finding whomever is responsible for leaving a deceased dog in a Coquitlam dumpster is one tragic case in point: that poor animal was determined by autopsy to have died from hyperthermia. There is no sound explanation why the lives of thousands of pigs found dead on arrival after transport in extreme temperatures each year throughout Canada should matter any less. Our laws are unjustly discriminatory. All pigs are as aware and sensitive to their surroundings as the companion animals we rightly treasure - none deserve to either suffer or die prematurely.

Leo Tolstoy, 1828-1910
     Whether or not the court sentences Krajnc to jail time, Toronto Pig Save (the group she co-founded) will continue to hold vigils like the one that led to her arrest. Solidarity actions are taking place around the globe with new Save groups motivated by Krajnc's commitment to “putting personal faces on the nameless numbers.” Krajnc believes strongly that the act of bearing witness to injustice is a moral obligation. She is inspired in part by the Russian non-violence advocate and celebrated author Leo Tolstoy - “When the suffering of another creature causes you to feel pain, do not submit to the initial desire to flee from the suffering one, but on the contrary, come closer, as close as you can to she who suffers, and try to help her.” 

Thankyou Anita! #CompassionIsNotACrime
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SPUDS  2016 Harvest, Denman Island
We've just completed our community organic potato patch harvest for another year here on Denman Island, and mmm...mmm, those spuds are delicious! Russians love their potatoes too, and in honour of vegetarian revolutionary Leo Tolstoy, the following variation on a theme is 100% vegan delicious!

TOLSTOY RUSSIAN POTATO SALAD

INGREDIENTS:
14 ounces potatoes, cooked until tender
3/4 cup green peas
3 ounces carrots, cooked until tender
1 ounce chopped dill pickle                     
1/3 cup corn
0.6 ounce pickled onions
1/4 cup vegan mayo (Vegannaise, or Just Mayo)
1/3 cup soy yogurt (or see substitute below*)
2 T pickle jar vinegar, or 1 T umeboshi vinegar
1 pinch smoked paprika
chopped fresh dill to taste
1 pinch black pepper
sea salt to taste
4or 5 leaves romaine lettuce
optional: add chopped Field Roast sausage
substitute: a homemade, creamy cashew dressing
for store bought ingredients (recipe below)

INSTRUCTIONS:
Boil cob of organic corn for 3 minutes. Remove from pot. Dice carrots & potatoes into roughly 1/2 inch pieces & cook or steam until fork tender only. Set aside to cool. Chop pickled cucumber & onions. Whisk together wet ingredients in a large bowl. Add seasonings. Use a sharp knife to remove corn kernels from cob. Fold all cooled & chopped veggies together gently into the dressing. Add peas (can be raw or steamed). Cover and refrigerate for at least an hour. Remove at least a half an hour before serving and add additional seasonings to taste. Gently fold in chopped sausage, and transfer to serving dish of choice on a bed of romaine lettuce leaves. Prijatnogo appetita!

SUBSTITUTE: Replace the store-bought vegan mayo and soy yogurt in my 'quick and easy' recipe above with the following creamy deliciousness! Soak 3/4 cup of raw cashews in warm water for a few hours. Pat dry, then combine in a blender with 1/3 cup olive oil, about 3 T of fresh lemon juice, 1 tsp of rice vinegar, 3 - 4 T of nutritional yeast, 3-4 T of almond milk, 2 tsp. Dijon mustard, 1 T dried dill, 1.5 tsp sea salt and 1.5 tsp black pepper (more to taste). Pulse blend until smooth. If you have a high-powered blender like a Vitamix, toss in raw cauliflower to expand volume, blend again and correct seasonings!


Wednesday, July 13, 2016

BEAR NECESSITIES - July 2016

               by Fireweed for the Island Word, May 2016 issue


Jordan & Athena
       Here's hoping that Jordan and Athena are already neck deep in mountain blueberries by now! Thankfully, the black bear siblings were in very good health at the time of their June release on Vancouver Island. Sufficient fat stores should help ease any difficulty transitioning back to life in the wild after their year-long stay at the North Island Wildlife Recovery Centre. Orphaned at just a few months of age in Port Hardy, the cubs gained notoriety after it became widely known that the Conservation Officer responsible for their mother's death had refused an order to destroy them also. Bryce Casavant's defiance cost him his job, but today Athena and Jordan are back where they belong, roaming free.

click on image to enlarge
      Contact with humans was strictly prohibited while the cubs were in captivity in order to increase their chances for long term survival. Six other young bears who haven't shared the media spotlight were released the same week, but Jordan and Athena were fitted with GPS tracking devices. A bear's search for food is such a driving force, it's no surprise that their incredible sense of smell can also lead to their demise. Sadly, conservation officers destroy hundreds of so-called “nuisance bears” around the province every year. The village of Cumberland, here in the Comox Valley, is particularly challenged because it just so happens to
be on a main migratory route for the regional population. Senior Conservation Officer Dan Dwyer has stated that bear encroachment into urban areas seems to come in cycles (lack of rainfall being one precursor of note.) The recent, widespread devastation wrought by fire in northern Alberta pushed bears into the evacuated city of Fort McMurray, beckoned by the aroma of rotting garbage and thawing freezers. We can only hope to learn, in time, that Jordan and Athena are managing to survive as far away from human activities as possible.

Fort McMurray, May 2016
        Cumberland , and many other communities here in BC and beyond, are to be applauded for promoting public awareness campaigns aimed at reducing human/bear conflicts at the local level. Understanding the bigger environmental picture is also crucial. Shrinking habitat is the most serious threat to natural food access for wildlife all over the planet today. Yes, that problem is tied directly to human encroachment (of all kinds), but it is also exacerbated by the myriad ways we are collectively contributing to global climate change. Scientists predict that as the planet continues to warm, we can expect an increase in, and frequency of, the kind of terrifying wildfires that wiped out thousands of creatures and their homes in bone dry northern Alberta this spring (spreading toxic ash from the incineration of human habitat in their wake.) As that ravaged landscape slowly recovers, its entire ecology is likely to change. According to researchers with Audubon and World Wildlife Fund, rising ocean and air temperatures are already forcing animals to “chase” the habitats they are accustomed to. Astoundingly, roughly half of the world's species are currently on the move. The situation is already so dire that an estimated one in six is predicted to go extinct if warming continues at its current pace.

Ken Wu of the Ancient Forest Alliance in the Walbran
        It's all connected. Ottawa is finally recommending marine protected areas and fishery closures to try and help save the threatened killer whales off our coast. Vancouver Island black bears depend on those fish too. And they play a major role in the redistribution of salmon nutrients vital to the health of our temperate rainforests. That these biologically diverse ecosystems remain under attack is utterly unacceptable- we need to stop logging the old growth right now! Conservationists recognize that doing so would have the potential to significantly help reduce BC's overall carbon dioxide emissions and enhance the function of our natural carbon sinks. We've been duly warned that the world is on a path of catastrophic global warming and that we should seek to reduce emissions as much and as quickly as possible.

James Cameron
       China recently showed the world it's paying attention by going where no western government has dared to tread so far- it is alerting its citizens to the fact that animal agriculture is responsible for more GHG emissions globally than all transportation combined and urging major dietary reform. Movie director James Cameron (lesser known as the vegan owner of Beaufort Winery here in the Comox Valley), is one of the celebrity spokespeople recruited to help spread the word. “China's move to cut meat consumption in half would not only have a huge impact on public health,” he told the UK Guardian, “it is a massive leadership step towards drastically reducing carbon emissions and reaching the goals set out in the Paris agreement."

      There are so many wonderful new 100% plant-based products on the market today, that it's easier than ever for those of us with the privilege of choice to make compassionate, climate-friendly food choices seven days a week. The all vegan sausages, hot dogs and amazing burgers from “The Very Good Butchers” on Denman Island are one more great reason to come explore our wonderful Farmer's Market any Saturday morning this summer. And here's a novel, incredibly tasty recipe to make at home, then introduce to others at that next barbecue!

CARROT HOT DOGS 
(with special thanks to Deborah Cooper 
for her original recipe on Blacks Going
 Vegan!)

thx to HighCarb Hannah for this photo


You'll need:
8-10 medium sized organic carrots
2 cups water
Marinade Ingredients:
2 TB. Liquid smoke
1/4 cup Bragg's Aminos or Tamari
1 tsp. granulated garlic
1 tsp. salt
1/4 cup Veggie bouillon (or non-chicken) broth
1/4 cup red wine vinegar
1 TB. maple syrup

Instructions:
Peel carrots to uniform shape, rounding ends (size to fit your buns.) Simmer in boiling water only until fork tender (approx. 8-10 minutes, don't overcook!) Combine marinade ingredients. Drain al dente carrots and run under cold water to cool. Lay all carrots flat in the marinade (a zip style plastic freezer bag works well) and marinate for 6-24 hours (no longer.) Place carrots in a hot non-stick skillet with a bit of the marinade to caramelize and brown the exterior. Serve with all the traditional fixings on an organic bun, and enjoy!
                                                              ...............

Please visit the LINKS column on the right hand side of this page for article references along with more great summer recipe ideas. And thank you in advance for sharing The Transition Kitchen column!



Tuesday, May 3, 2016

SELECTIVE COMPASSION - May, 2016

                                          by Fireweed for the Island Word, May 2016 issue

 5 dogs rescued by Soi Dog now in BC
Five lucky dogs rescued from the illegal dog meat trade in southeast Asia arrived in BC recently, attracting the kind of media attention hard to come by for Canadian-born canines.

Some 2 million homeless dogs already reside in this country, leading to approximately 600,000 being euthanized each year. Busy rescue transport operators AirAngels Canada are concerned about the fact that for every dog they are asked to help relocate here at home, they receive a minimum of three requests to import foreign-born dogs. “It's trendy to support local farmers and home grown, organic produce” they say in an online missive that questions the inconsistency of adopting companion animals from abroad. “We're proud to tell everyone at the dog park about the animal we've rescued from an exotic land, but did we consider the homeless pets in our own province and country?”

Of course it's fantastic news that Buster, Cherish, Trayat, Satia and Woodpecker have been blessed with a new lease on life. According to the Soi Dog Foundation, the Thai organization responsible for saving them, prior to 2011 some 500,000 stray dogs (and others!) were illegally exported to Vietnam for human consumption every year. Trucks intercepted en route to the border are still typically stacked with cages jam-packed with terrified animals. Many die from suffocation or other horrific injuries before they ever reach a slaughterhouse. Given the revulsion and outrage we feel over such cruelty, should we not be equally disgusted by the fact that the legal transport of chickens and other livestock right here in Canada results in similar suffering and mortality? Why is their fate any less disturbing?

photo from CETFA
It's been well documented that spent hens, for example, are very roughly handled, carried upside down several at a time, and crammed into crates for transport. Not only are bruising and broken limbs common place, an estimated 1.6% die in transit in Canada from such injuries or the extreme weather conditions to which they are exposed. Of course we are appalled by the dog meat trade first and foremost because dogs are off the menu in this area of the world. But selective compassion is absolutely socially constructed. Just as AirAngels Canada wants us to pay as much attention to the exploitation, neglect and premature deaths of Canadian dogs as we do to those killed for meat elsewhere, a growing number of animal activists are bearing witness as livestock transport trucks roll up to slaughterhouses in order to draw attention to the fate of the animals generally commodified for consumption in this country.

Anita Krajnc giving water to pigs at a
Toronto Pig Save vigil      
These conscientious folks are inspired by Anita Krajnc who co-founded Toronto Pig Save after encountering pigs on trucks bound for slaughter while out walking her dog. Recognizing an eerie similarity to her beloved companion in each set of eyes looking back through the slats in those vehicles, Krajnc knew she had to do something. Five years later, after providing water as an act of mercy to animals clearly suffering from heatstroke in a transport truck just outside of Fearman's Pork Inc. in Burlington, Ontario, Krajnc was charged with criminal mischief (and faced with the possibility of a ten year sentence). She'll be back in court this August with no intention of paying any fine, prepared to suffer imprisonment instead. Krajnc believes that treating living animals like pigs as property - “no different than a toaster” - is morally wrong and that compassion is not a crime.
   
Bill C 246 will
ban the sale of dog
 & cat fur
When it comes to protecting animals from cruelty, abuse and neglect, Canada's antiquated Criminal Code is woefully inadequate. Compassionate citizens would do well to urge their Members of Parliament to support Liberal MP Nathaniel Erskine-Smith's private member's bill, the Modernizing Animal Protections Act. As Barbara Cartwright, CEO of the Canadian Federation of Humane Societies explains, it aims to close loopholes in current animal cruelty provisions like those that “allow chronic hoarders, repeat abusers, puppy mill operators and dog fighting perpetrators to get off with a slap on the wrist.” At the heart of the Act she adds, “is the proposed creation of a new offence for individuals who cause unnecessary pain, suffering, or injury to an animal through gross negligence of the animals' welfare.” The Bill will prohibit shark finning in Canadian waters and ban the import of dislocated fins, and it will ban the sale of dog and cat fur, requiring animal fur products to be labeled with country of origin and species identified.

Contrary to the fear mongering from certain corners (namely industries and individuals who exploit animals and are therefore wary of welfare reforms), Bill C 246 is hardly radical. While I am whole-heartedly on Anita's side myself, I know we are a long way from affording rights to animals that would liberate them from their status as property, where applicable, under existing Canadian legislation. However, Bill C 246 will address some long-standing problems. Tune in to this excellent interview on Vancouver Co-op Radio's Animal Voices with Erskine-Smith, and find out how you can do your part to help make sure the Modernizing Animal Protection Act becomes law.

For additional details, please see MAY 2016 LINKS on the right hand side of this page. Now, here's a tasty Thai salad recipe to spice up your next picnic lunch, or to enjoy for supper on a warm summer evening... bon appetit!

SUMMER - THAI SALAD  (with thanks to Linda Wagner for the original recipe!)                                                
                            
DRESSING INGREDIENTS:
1/4 cup tamari
1/4 cup white or balsamic vinegar
3 Tbs. finely minced ginger
3 Tbs. olive oil
2 Tbs. almond butter
2 Tbs. Hoison sauce
1 Tbs. toasted sesame oil
1 tsp. spicy chili oil (optional)
1 tsp. sriracha or more if you like it spicy!
(sriracha is a type of hot chili sauce)
1/2 tsp. sea salt
a bit of agave or maple syrup to taste
3 chopped green onions

SALAD INGREDIENTS:
thinly sliced red & orange bell peppers
thinly chopped or shredded kale and cabbage
shredded carrots, chopped green onions
1.5 cups frozen edamame, thawed
1/4 cup cashews, chopped
1/2 a lime (more to taste)

INSTRUCTIONS:
Combine all dressing ingredients in a mason jar, screw on the lid and shake. Prepare your veggies and toss with your freshly squeezed lime juice. Add your coarsely chopped cashews, plate and serve with the dressing poured over top and garnished with green onions. Enjoy!





Friday, February 5, 2016

PULSE POWER! - FEB., 2016

                                                    by Fireweed for the Island Word, Feb. 2016
"nutritious seeds for a sustainable future"
     The UN has declared 2016 the International Year of Pulses. Could we really heal the world with dried peas, beans and lentils? The founder of Salt Spring Seeds Dan Jason sees incredible potential in these versatile superfoods - and he is in very interesting company!

     First of all though, pulses deserve to be appreciated as members of the legume family that have been cultivated for thousands of years. In his wonderful new book The Power of Pulses, Jason praises these nutrient-dense plants as “the epitome of renewable energy.” They are nitrogen fixers, so actually increase soil fertility. They can be grown organically anywhere with very little water, and are both “the food you eat plus the seed for next year's crop.” A recipe for food security if ever there was one!

Visit Salt Spring Seeds HERE
     The Power of Pulses is a must read for anyone thinking about growing, harvesting and eating their own. But along with gorgeous photos, the book includes 50 organic wholefoods recipes that simply inspire the inclusion of far more of these nutritious plants in our diets. Jason is very serious about addressing climate change so of course there are no meat dishes included. This long-time organic grower is well aware of the UN Food and Agricultural Organization's findings that livestock production alone is responsible for more GHG emissions globally than all transportation combined - approximately 18% of the total (considered by some to be a very conservative estimate).

     A growing number of culinary entrepreneurs concerned about climate change, as well as the widespread pollution and cruelty connected to animal agribusiness, are finding a way to meet many food-lovers half way. They are creating alternative products with the help of pulses and other plants that so closely resemble the taste and texture of animal-derived meats that even devout carnivores are won over. The CEO of Beyond Meat, Ethan Brown, is proud of the fact that his 'Beast Burger' also packs more protein than beef and more omegas than salmon. But what about the taste? “Fooled me badly,” admitted New York Times food columnist Mark Bittman. “Livestock is an outdated technology,” Patrick Brown of Impossible Foods has declared. His latest creation is poised to go head-to-head with conventional ground beef in the mainstream marketplace with investors like Bill Gates behind him. As Dan Jason notes in his new book, “There are some excellent processed pulse products already and it's strikingly clear that one of the best slow foods around has the potential to take over the fast-food market.”

     The old guard is paying attention, determined to protect its turf. “Vegan Butcher - Just Plain Wrong!” reads a headline in the National Hog Farmer. The editor of the 50-year-old business magazine for the U.S. pork industry seems to have found it noteworthy that a small-scale, 100% plant-based meat shop managed to attract some 5,000 patrons over its recent weekend-long grand opening in Minneapolis.

     The Herbivorous Butcher is serving up cruelty-free versions of the kinds of sausages, barbecue ribs, pepperoni, chorizo and other meats customers would find in a traditional butcher shop. Pulses, other beans and grains are key ingredients in  their recipes. And it seems that just doesn't sit well with  National Hog Farmer editor Cheryl Day. She argues that a butcher is supposed to be a person who “harvests animals and handcrafts the meat into desirable cuts we all love to devour.” Totally missing the irony in her statement she continues, “I think that is some special kind of creative word-smithing and marketing, right there...just plain unethical and wrong on all levels.” She could choose to reflect instead on the fact that over 100 million pigs are killed for food in the U.S. alone each year (over 30 million in Canada) - 99% of which are raised on factory farms. But Ms. Day ponders: if meat “is such a bad thing, then why mimic it? If the term [butcher] is so negative, why use it as your brand?“

Kale & Aubry Walch, of The Herbivorous Butcher
     Aubry and Kale Walch, the sister and brother duo behind the Herbivorous Butcher, are in effect 'repurposing' the word. Their offerings cater to the palates of people who enjoy the taste of meat – not the fact that it was once a somebody. It isn't their goal to encourage people to forget the animals spared. “We're here to bridge the gap so that omnivores can switch over,” Aubry told a reporter with the UK Guardian. Added Kale, “we'll stop calling ourselves vegan butchers when they stop calling it 'humane slaughter'.”

     'Mock meats' have actually been around for a very long time. They date back at least as far as 13th century China when Buddhist monks had already mastered the art of flavouring wheat protein. But thanks in significant part to the versatility of pulses, today's culinary wizards are taking food science to a whole new level. High stakes competition in the marketplace should guarantee that we see ongoing improvements in the selection of healthy varieties of prepared convenience foods meant to replace animal products of all kinds.

     Thanks to Dan Jason for reminding us through The Power of Pulses, however, that these nutritious plants can help us both reduce our ecological footprints and embrace more compassionate choices by simply making their way into our own home-made fare. Any of the vegetarian recipes included by co-conspirators Hilary Malone and Alison Malone Eathorne are easily veganized. Look for Salt Spring Seeds at Seedy Saturday in Vancouver on Feb. 27th, in Courtenay on March 5th or at Seedy Sunday in Nanaimo on March 6th (as well as at other such events throughout the region). Jason carries hundreds of varieties of heritage and heirloom seeds, including over 70 varieties of pulses to get excited about! 
 
Fireweed's Favorite Coconut Dahl

INGREDIENTS:
2 T. organic coconut oil
1/2 a large organic yellow onion
3 cloves organic garlic, pressed
1 T. ginger, peeled and minced
2 tsp. curry powder
1 tsp. tumeric
1/2 tsp chili power
1 tsp. black pepper
1 tsp. Salt
1/2 tsp. red pepper flakes
2 cups organic red lentils, uncooked
1 can organic coconut milk
3 cups water

INSTRUCTIONS:
Sautee, stirring the ginger, garlic and onion lightly in oil. Rinse, then add the lentils with spices, coconut milk and water. Cook covered for half an hour over medium heat, stirring occasionally to avoid sticking. Test for seasoning, add a bit more water if required. Delicious served with brown rice and a side of steamed greens. Bon appetit!
For additional recipes & references for this month's column please visit the FEBRUARY 2016 LINKS, on the right hand side of this page.