Edible Vancouver - Issue One - Spring 2008
Transcription
Edible Vancouver - Issue One - Spring 2008
a member of edible communities edible Vancouver tm the story on local food issue one • spring 2008 farmer in the sky imaginary apple wars do-it-yourself butter Contents Asparagus-Prosciutto Rolls in Phyllo recipe p. 5 edible NOTES 3 edible SPRING 4 What’s in season? edible HEROES 8 edible gardens 9 the imaginary apple wars 11 Organic or local? One parent’s take on the ethical tug-of-war by Becky Southwell Why I Took Up Smoking 14 by Robert Olaj farmer in the sky 17 City Farm Boy brings local food even closer to home By Kimberley Fehr Buffalo Love at Fairburn Farm 20 by Joanne Will churn, baby, churn 22 Bambi Edlund makes her own butter field NOTES How do you like them apples? p. 11 24 Meat Laws: New regulations make it harder to buy local By Jeff Nield Eulogy for a much-loved orchard 26 What is the future of a once-fruitful industry? By Debbra Mikaelsen Time to start smoking? p. 14 Photos from top: Philip Solman, Carole Topalian, Robert Olaj Cover photo, Finish photo and asparagus: Bambi Edlund Other uncredited photos: Philip Solman What the Girls Are Drinking 28 What the Boys Are Drinking 29 directory 30 finish 32 Letter from the Editor edible Vancouver Publisher Philip Solman Edible Vancouver is all about local food (and drink). There’s been a lot of talk about eating local, even before the New Oxford American Dictionary called Locavore the Word of the Year for 2007. So what does ‘local’ mean? It means that if you like food (and have I mentioned drink?), Metro Vancouver is a great place to call home. We’re surrounded by riches from the soil and the sea, the tree and the vine. One apple grower told us we shouldn’t write about the Okanagan, because local has to come from within 50 miles. But this is not a 50-mile magazine, or even a 100-mile magazine (although I ate up every word of The 100-Mile Diet). We think that local is a relative term; it means supporting the producers in your area, whatever you consider that to be. So we’ll choose food (and drink) from 50 miles when we can, but even 500 miles is preferable to 5000. Beyond geography, ‘local’ expresses a connection with food and the people who grow it. In this, our premiere issue, Bambi Edlund’s pancakes start with a bottle of cream from Avalon Dairy, just a hop, skip and a jump away. Steveston mom Becky Southwell finds peace of mind by walking to a neighbourhood farm, and Kim Fehr talks to 3-mile gardener, City Farm Boy, about his ideas for Zero Carbon Food. Some have called this movement a trend. It is indeed a hot topic, but eating local is much more than the flavour of the month. For most of human history, food and community have been inextricably linked. We used to depend on and support the local farmers and fishers who provided us with fresh, healthy food. Theirs are the hands that feed us, and honouring them is both a return to tradition and the way to a more sustainable future. Debbra Mikaelsen Editor Editor Debbra Mikaelsen Art Director Bambi Edlund Contributors Bambi Edlund, Kimberley Fehr, Brian Harris, Margot Harrison, Chad Heringer, Mara Jernigan, Debbra Mikaelsen, Jeff Nield, Robert Olaj, Philip Solman, Becky Southwell, Carole Topalian, Joanne Will, Chris Whittaker Mailing 1038 East 11th Avenue Vancouver BC V5T 2G2 [email protected] www.ediblevancouver.com Advertising Philip Solman [email protected] Phone: 604 215 1758 Letters [email protected] Edible Vancouver is published quarterly by Two Spoons Media Inc. Subscription rate is $28 annually ($29.40 including GST) for delivery within Canada, or $35.00 in Canadian funds for delivery to the USA. No part of this publication maybe be used without written permission from the publisher. ©2008. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you. Edible Vancouver is printed locally on 40% post-consumer recycled paper (cover is 30% post-consumer). Together, the result is: 28 trees left in the forest 2420 lbs net greenhouse gases prevented 10,044 gallons of wastewater flow saved 1290 lbs of solid waste not generated 19,000,000 BTUs of energy not consumed 2 | edible vancouver spring 2008 edible NOTES A Well-Fed Nomad Do you salivate at the prospect of visiting the farms and kitchens of North America’s finest food artisans? Feast your eyes on Craig Noble’s film Tableland. Noble became a well-fed nomad in 2005 and spent two years filming the small-scale bakers, chefs, cheese-makers, brewers, vintners, foragers, and organic farmers who make up North America’s culinary high ground. British Columbian producers are prominent, a reminder of how fortunate we are to live in the thick of a sustainable, handcrafted-food culture. Carole Topalian photo The experience gave Noble a new appreciation of quality food and what it costs to produce. When on home turf, the well-fed nomad supports the farmers’ markets as much as possible and also frequents Granville Island, Famous Foods and Choices. “I’ve always made time for cooking,” he says. “Now I make time for shopping, too.” The DVD is available at Barbara-Jo’s Books to Cooks and you can find out about screenings at p1-productions.com. Follow the Blue Dots Vancouver’s East End Food Co-op makes it easy to get local with a Blue Dot Campaign that identifies locally grown, refined and packaged products. Buying local is a great excuse to sample their frozen croissants (from Burnaby’s Gourmet Baker). You bake them at home and start off your day with a warm, buttery salute to good eating. Beyond local edibles, the Blue Dots will lead you to BC-made shampoos and detergents like Vancouver Only laundry soap, specifically formulated for our soft water. The Co-op also has a good selection of organic produce, meat and dairy, as well as exotics like Romanesco broccoli and Cara Cara oranges (sadly, not local). Although all shoppers are welcome, members receive a small discount. 1034 Commercial Drive Blue dots identify Yarrow and Angela as locals Green Gadget If you’re in the habit of saving used produce bags and taking them to farmers’ markets, this strange-looking object will make life easier. It’s a plastic bag dryer, made at Agora Concepts in Nelson. Just rinse your mucky bags and drape them over the spokes for a few hours. It closes up like an umbrella for compact storage when not in use. agoraconcepts.com edible vancouver spring 2008 | 3 edible SPRING Spring means: asparagus, beans, bok choy, gai lan, garlic scapes, gooseberries, halibut, mint, morel mushrooms, peas, pea shoots, new potatoes, radishes, rhubarb, salad greens, spinach, spot prawns, strawberries and more… Rhubarb Humans have only considered rhubarb food as recently as the 18th century. Before that it was used primarily for medicinal purposes— prepare yourselves—to induce vomiting. And as a laxative. Don’t worry. That purgative medicine was the root, and what we eat is the stalk. This is technically a vegetable but more commonly used as a fruit, although almost always cooked with sugar. Eaten raw, its fierce tartness will challenge the most determined smile. It’s a good source of vitamin C and dietary fibre, and has a reasonable amount of potassium as well. Note: rhubarb leaves are poisonous and should never be eaten. Carole Topalian photo Rhubarb bread pudding, on the other hand, is delightful and should be eaten at least annually. Perhaps you associate bread puddings with autumn’s cool, drizzly weather. Well, this one is for those days when spring goes into hiding and summer seems far, far away. Or for those days when you just need a bowl of something comforting, tart and topped with alcohol. There’s a recipe for Rhubarb Cheesecake at ediblevancouver.com. Rhubarb Bread Pudding with Whiskey Sauce Pudding: Sauce: 4 eggs ¼ cup butter 1 cup milk ½ cup sugar Beat eggs together and whisk in milk, cream, ¼ cup sugar, vanilla and salt. Put bread into a buttered 8” baking dish. Pour milk and egg mixture over the bread and refrigerate for about 2 hours, pushing down the bread into the liquid from time to time. 1 cup half & half cream (10% m.f.) ¼ cup sugar 3 Tbsp half & half cream (10%m.f.) Meanwhile mix the sliced rhubarb with remaining ¼ cup of sugar and cinnamon and let stand. 1 tsp vanilla 2 Tbsp whiskey pinch of salt Pinch of salt Stir the rhubarb well into the bread mixture before putting into a 375°F oven. Bake about 55 minutes to one hour, or until golden brown and slightly puffed. Remove and cool for about half an hour. 5 cups day-old cinnamon bread, cut into ½” cubes 1lb rhubarb (about 6 hefty stalks), washed and cut into ½” slices Make the sauce. In a small saucepan, melt butter over medium heat. Whisk in remaining ingredients. Simmer until thickened slightly, whisking often. Remove from heat. ¼ cup sugar Spoon pudding into serving bowls with a puddle of warm sauce. 1 tsp cinnamon 4 | edible vancouver spring 2008 edible SPRING Ah, asparagus How do we love thee? The classic method is to steam it lightly and serve with butter, but for an unforgettable flavour try grilling it until it begins to brown in places. Then pile it on a plate, drizzle with a splash of good-quality olive oil and sprinkle it with sea salt. Use a bit of fresh baguette to mop up the juices. It’s hard to imagine a more delicious way to get a bit of folic acid, potassium and dietary fibre—unless it’s these scrumptious little pies that get a lot of oohs and ahs at parties: Asparagus-Prosciutto Rolls in Phyllo By Margot Harrison Edible Events Spring 2008 April-September June 13, 2:00 pm Heirloom Vegetable Garden Nutrition for Kids-How and vandusengarden.org What to Feed Your Preschooler Whole Foods, West Vancouver Wednesdays/Saturdays wholefoodsmarket.com Filling: (alternating), 8:30 am 1Tbsp olive oil Granville Island Market Tour June 16, 6:00 pm ½ onion, finely chopped Edible British Columbia Food Culture: 2 cloves garlic, minced (tickets online) Salumi & Charcuterie 12 mushrooms, sliced edible-britishcolumbia.com bookstocooks.com May 23, 24 and 25 June 22 Eat Vancouver R&B Brewing BBQ Beer Dinner The Everything Food Aurora Bistro and Cooking Festival aurorabistro.ca 12 fat asparagus spears 12 slices of prosciutto Pastry: 2 Tbsp olive oil 2 Tbsp butter 6 sheets phyllo pastry, cut in half Sauté onions and garlic together in olive oil for a couple of minutes or until translucent. Add mushrooms and brown. Set aside to cool. Use your fingers to snap off the ends of the asparagus. (You can save and use these in soup stock.) Cut asparagus spears in half, so each piece is about 3” long, and plunge into boiling water. Cook until just tender. Drain and rinse with cold water. Melt butter with olive oil and lightly brush each sheet of phyllo. Place one folded piece of prosciutto on each, top with two halves of asparagus and a spoonful of the mushroom mixture. Leave about ½ an inch of space at the sides to fold over the filling. Roll up and bake at 375°F until golden brown, about 20 minutes. eat-vancouver.com June 23, 6:00 pm June 6, 7 and 8 Food Culture: Food Security Tofino Food and Wine Festival bookstocooks.com Tofino, BC. tofinofoodandwinefestival.com July 1 Tickets on sale for June 9, 6:00 pm Feast of Fields 2008 Food Culture: farmfolkcityfolk.ca Sustainable Seafood bookstocooks.com edible vancouver spring 2008 | 5 edible SPRING strawberries There was a time when Canadians impatiently anticipated strawberry season. Throughout those long, dreary months, they ate no fresh strawberries. They dreamed of strawberry shortcake and strawberries dipped in chocolate, until finally the berries were ripe in the fields. People ate strawberries every day while they were in season; you could see the telltale blush of berry juice on their lips and an extra sparkle in their eyes. Things are different now. The big supermarkets sell strawberries year round, so why wait for local? Because although most strawberries are good, locally grown berries are best. The long-distance hybrids for sale in the winter have been developed for their ability to travel well, not for flavour. The sweetness has been bred out of them, because a lower sugar content makes them less perishable. Truly sweet berries are tender, delicate things that have conniptions if asked to spend a few days in a truck. These long-haul berries are another thing altogether, but it isn’t their fault. Instead of sweet, they’re strong. You can’t have everything. If you haven’t noticed a difference, or have never tasted a justpicked strawberry, we suggest you head straight to a farm and pick a few pints. (The fresh-picked strawberries at farmers’ markets and choosier grocery stores are almost as good, so don’t despair if you don’t have time for the pleasure of picking.) People have been known to dress strawberries with balsamic vinegar, freshly ground black pepper (scant), mayonnaise and (of course) cream, but the very best partner for sweet, just-picked berries is an open mouth. Still, if you’re looking for an unusual way to eat them, try this salsa: Strawberry Salsa Two cups strawberries, hulled and chopped fine ½ of a small red onion, chopped fine ¼ cup cilantro leaves, chopped fine ½–1 jalapeno Juice of ½ of a lime ½ tsp sea salt ½-1 tsp cumin Combine the first 3 ingredients in a bowl. Remove the ribs and seeds from the jalapeno and discard (unless you like a lot of heat). Chop about half the jalapeno fine and add it to the strawberry mixture. Add the lime juice, salt and cumin. Let sit for about 2 hours so the flavours can mingle, then taste it, adding more jalapeno, cumin or salt to your taste. Nice with tortilla chips or brie quesadilla. Excellent with grilled fish, fabulous on halibut tacos. About strawberries: • A cup will give you 160% of your daily vitamin C requirement—that’s more than an orange. They’re also high in potassium, folic acid, and antioxidants, including ellagic acid, which is believed to have cancer-fighting properties. • Like most dogs and some small children, strawberries do not like to be washed. Rinse gently, if you must, immediately before using. Better yet, wipe each berry with a damp cloth and pat dry with a soft towel. Leave the caps on until you’re ready to use the berries. • Take them out of the fridge about an hour before eating, as their flavour intensifies at room temperature. 6 | edible vancouver spring 2008 edible SPRING peas These sweet little pearls of spring are generous sources of 15 vitamins and minerals, and they provide some protein and dietary fibre. Good for the immune system, bone and heart health. O’Doul’s Crispy-Skin Polderside Farms Duck Breast with English Pea Risotto, Pearl Onion and Pinot Noir “Marmalade” from Executive Chef Chris Whittaker Two cleaned and trimmed Polderside Farms Duck Breasts 1 Tbsp olive oil 2 Tbsp butter ¼ cup minced onion 1 clove minced garlic 1 Tbsp minced shallots ½ cup Arborio or Carnaroli Rice 2 ounces white wine 1 ½ cups chicken stock (have hot before starting risotto) 2 Tbsp English Peas (shelled) 3 Tbsp freshly grated Parmigiano-Reggiano Cheese Marmalade: ½ cup Pinot Noir ½ cup pearl onions, peeled 2 oranges, zested and juiced ¼ cup sugar For the Risotto: Heat a medium-sized sauce pan and add olive oil and 1 Tbsp of the butter. Sweat off onions, garlic and shallots until translucent, then stir in rice. Coat rice with oil and continue to sauté and stir for approximately 2 minutes, then deglaze with the white wine and stir constantly. Once wine has reduced, begin adding chicken stock, ¼ cup at a time, stirring constantly. Once the rice has reached the ‘al dente’ stage, add the remaining 1 Tbsp of butter, peas, and parmesan cheese. Season with salt and pepper. (Risotto should not be too thick; if it is add a little more stock to loosen it up.) For the Duck: Season the breasts with salt and black pepper and preheat pan on burner at medium-low heat. Place the duck skin side down and render fat until crispy. Flip to other side and cook just until medium rare (total cooking time is approximately 9 minutes). Remove from heat and let rest for 3-4 minutes before serving. For the Marmalade: Place all ingredients into a pot and reduce until it reaches a marmalade consistency. Refrigerate. 2 bay leaves bok choy Bok choy, baby bok choy, Shanghai bok choi…take your pick. We like baby bok choy for its sweet flavour, tender texture, and size that is easy to manage with chopsticks. For freshest flavour, choose stalks that are free of brown spots. Lightly steamed, it’s nice in Thai coconut curries, or as a last-minute addition to stir-fries. Grilled baby Bok Choy with Sesame 4 or 5 whole baby bok choy 2 tsp sesame oil Chad Heringer photo 1 Tbsp sesame seeds Toast sesame seeds in a skillet over a low flame for a few minutes or until golden. Rinse bok choy and cut each in half lengthwise. Place on a hot grill for about three minutes, lid closed. When done, leaves should be bright green and wilted slightly, stalks tender but crisp. Drizzle with sesame oil and sprinkle with seeds. Salt if necessary. edible vancouver spring 2008 | 7 edible HEROES the weed eaters When someone casually mentions making their own baking powder—yes, baking powder—you know they’re in a totally different league from someone who, say, makes their own sandwich. And when someone takes you out for a country walk on a barely-spring day, gathers an assortment of suspicious-looking weeds, and transforms them into a belly-pleasing meal, well, you know you’re in the company of a living-off-the-land gourmet who could teach us all a lot about feeding ourselves in a post-peak-oil world. Trudie Bouchard is a trained herbalist and a fan of the wild plants that most of us ruthlessly evict from our gardens. Her classes teach students to identify and cook with unlikely ingredients such as chickweed and stinging nettle. “Wild greens have significantly higher levels of nutrients than cultivated vegetables,” she says, reaching into a stream for a handful of the sharp, peppery watercress that she uses in egg salad sandwiches instead of parsley. “This is an immune-system builder and a natural antibiotic.” The class starts with a walk behind her Agassiz farm. Trudie stops to pick a few young dandelion leaves, some earthy miner’s lettuce and just a pinch of the wormwood used to make absinthe, offering each student a taste. “Everything has a season,” she explains. “Most of these are best in early spring, when the plant’s energy is in its leaves.” She wears protective gloves for picking the stinging nettles, and cautions the students to be careful as they approach. Anyone who has brushed against these while hiking will understandably feel a nervous twitch in their mouth as they imagine eating them for lunch, but when cooked, the nettles do mellow out and lose their sting. Don’t even think about tasting these in their raw state, or adding them to a salad. Back in the kitchen, Trudie’s husband Claude magicks them into a hearty frittata flanked by flaky cheese biscuits. After hearing Trudie enthuse about the nutritional, blood-purifying benefits of nettles, of course you know lunch is going to be good for you; the element of surprise is the nettles’ unique flavour: deliciously smooth, faintly sweet, without a hint of bitter. The Limbert Mountain experience is proof: foods that heal don’t have to taste like medicine. As Trudie says, “there’s a big difference between something edible and something palatable.” These Bouchards are well-practiced in the art of making food palatable; their line of Simply Fine Foods includes hazelnut pesto (made with their own fresh basil and local hazelnuts), tomatillo relish and chili-lime infused chocolate. See limbertmountainfarm.com for cooking class schedules and opening hours. Claude’s recipe for the nettle frittata is at ediblevancouver.com. 8 | edible vancouver spring 2008 edible gardens a toothsome office garden Last December, long after most tomato growers had given up, Vancouver dentist Harry Killas picked a few beauties from his office plant and took them to Fortune Garden restaurant, where a surprised but accommodating chef used them to make an exceptionally flavourful Tomato Beef. The resourceful Dr. Killas built his indoor garden from resurrected materials: a used Styrofoam fish cooler was the container and an adapted plastic water bottle served as a funnel for the fertilizerwater solution. The garden rested on the sill of a large, north-facing window, and two plants yielded 100 pounds of tomatoes. “All you need is heat, light and fertilizer,” says Dr. Killas. “It’s easy and economical. Five or six plants could easily give a family all the tomatoes they need.” He harvested tomatoes from July through December 2007, and hopes the next generation of plants will bear fruit for eight or ten months. If the thought of the off-season’s pale, wimpy excuses for tomatoes fills you with despair, do try this at home. Dr. Killas used a technique called hydrofert, but gardening gurus say you can grow tomatoes indoors using traditional methods too. The key is lots of light, a room that doesn’t drop below 18° C, and a good fertilizer. You’ll need to stake the plants and manually pollinate the flowers by gently tapping the stems. FarmFolk/CityFolk presents Feast of Fields 2008 Sea to Sky Feast Rebagliati Park, Whistler Saturday, August 30 Lower Mainland UBC Farm,Vancouver Sunday, September 7 Island Feast Southern Vancouver Island Sunday, September 21 ™ fair trade creates good Tickets Available Online July 1st climate www.farmfolkcityfolk.ca 604 730-0450 929 Denman Street (604) 683-0929 www.TenThousandVillages.ca 1204 Commercial Drive (604) 323-9233 edible vancouver spring 2008 | 9 IF THIS WINE WERE HUMAN, IT WOULD TAKE A CLEAR, STARLIT SKY OVER DIAMONDS ANY DAY. OKANAGAN VALLEY BRITISH COLUMBIA This wine isn’t human, but you are. With our colourcoded labels and Stelvin twist-off tops it’s easy to enjoy the Tinhorn Creek wine that goes best with the moment. We promise that every bottle of Tinhorn Creek you open will be as satisfying as the last—an important thing to us humans. Wine country. Online. Plan your tour at winebc.com Proud to be a Conservation Partner of The Land Conservancy as a result of our multifaceted approach to protecting the environment. 10 | edible vancouver spring 2008 the imaginary apple wars by Becky Southwell Organic or local? One parent’s take on the ethical tug-of-war Shopping for produce used to be so fun and sexy. The rounded bottom of a butternut squash, the outrageous purpleness of the eggplants, the bad-boy chili peppers acting all laissez-faire…but recently I’ve been stuck in the middle of an ethical tug-of-war that has just killed the joy. Which is why, on a drizzly morning in Richmond, my stroller clogs the aisle of a local produce market as I panic over my apple choices. I can buy either organic Galas from New Zealand or conventionally grown McIntoshes from the Okanagan. I can’t find apples that are both organic and local today, so which do I choose? Before having children, it would have been a no-brainer: reject the Kiwi apples with their massive carbon footprints and go for the Macs. Now that I’m a mom, though, “conventionally grown” suddenly sounds more like “cloaked with poison” so I’m vacillating (nearly hyperventilating actually) as I try to decide. The reality of Canada’s pesticide laws is anything but sexy; our standards are among the lowest in the developed world. The government already allows 58 chemical ingredients onto our food, substances that have been banned in the E.U. and other western countries. It gets worse. In an effort to streamline regulations between Canada and the U.S., our conservative government plans to further lower edible vancouver spring 2008 | 11 some of the pesky pesticide controls that they call a “trade irritant”. Knowing this, do I take the short view (what’s on my lunch) or the long view (the future of the planet)? An oft-quoted statistic is that shipping one (organic) strawberry from California to New York requires 435 calories of fossil fuel but provides only 5 calories of nutrition. Not only is this an obnoxious level of consumption, it means that whatever I spare my children in pesticide chemicals will be made up for in carbon emissions spewed out while transporting their organic foreign fare, which my children (or someone else’s) will ultimately breathe or consume in the water. The complexity of the issue means no single food ideology is going to solve the earth’s problems. The website eatlocalchallenge.com understands this and has created a helpful cheat-sheet for navigating our food choices: If not LOCALLY PRODUCED, then Organic. If not ORGANIC, then Family Farm. If not FAMILY FARM, then Local business. If not a LOCAL BUSINESS, then Fair Trade. I have two children under age three, which means I’m the proud owner of a sleep-deficit that could make you cry. On a good day I’m able to tell you what month it is—give or take–—but my mental dexterity stops there. The Eat Local Challenge guidelines 12 | edible vancouver spring 2008 give me permission to just do the best I can, and I don’t have to think too hard. Good choices are difficult to make when as a society we’re stressedout and over-extended. Nothing numbs my soul more than doing the big shop at Save-On twice a month, with both my kids in tow. It’s not Save-On’s fault; their helpful produce labeling tells me what is BC grown and what is organic, and the rows of bulk bins absolutely delight me. But after my son has rolled several kabocha squash down the aisle before being restrained, after I’ve unloaded the cart while my daughter sticks her index fingers up my nostrils (from her vantage point in the baby sling), after assuring the cashier that I’ll put every chocolate bar back that my son has laid out in a train track along the floor, and after noticing that same cashier’s slight sigh as I pull out my canvas bags (because I guess they’re a little harder to load than the plastic ones?)…after that interminable drama, I always stumble into the glare of the parking lot hauling children and groceries and blinking into the sunlight like a dazed survivor of a nuclear holocaust. Did I mention I have to do this twice a month? Compare this to the days we can walk the dike from our home in Steveston to shop at the neighbouring farms. We watch the river shift from copper to green, depending on the weather. We wave at the tugboats and the eagles (you do a lot of waving when you become a parent). At JS Nature Farms, Susan Buerger tells me exactly what she puts on her famous German yellow potatoes— nothing—and invites me to look around her farm. My son races through the muddy field, stopping to pat the tractor wheels, while Susan gives me a friendly lecture on how to spot food that is being sold as local but is actually imported. Hint: it makes an appearance in Vancouver out-of-season. Food from small, local farms is GMOfree, and buying local preserves genetic diversity. I have to admit that when I first learned this, I understood why GMOs were bad things, but genetic diversity sounded like something I’d take on as a cause sometime after learning how to churn my own butter. Then I read that the planting of a single crop (a common practice in modern agriculture) depletes the soil and makes the fruits and vegetables become more susceptible to pests and disease, requiring ever increasing amounts of chemicals to control them. Like so many industrial agricultural habits, mono-cropping is inherently destructive. Carole Topalian photo This kind of shopping experience is what people who work in the food system call transparency. It’s the same concept as having a restaurant kitchen in plain view (I love that), because when customers can see what’s going on, it creates a relationship. Experiences like this are at a premium because BC farms are in decline. And no wonder—the farm now gets less than ten cents of the retail food dollar. Buying direct from farmers lets them bypass the middleman, so they get the full retail price for their food. (It also reduces food miles, and 80% of food energy is consumed after the food leaves the farm, mostly through transportation.) By contrast, local farms grow a large number of crops for a long harvest season and superior flavours. No plant is an island, and the varieties protect one another in a finely tuned dance. Many of these are from heirloom seeds, passed down for generations. A friend of mine (she’s 73) talks about an apple that once grew on her father’s farm in Abbottsford. It was faintly zebra-striped, and very sweet (“chocolatey” was how she described it). It’s extinct now, along with thousands of other apple varieties, and even though I never got to meet this fantasy apple, I find myself missing it at the oddest moments. Fortunately, several local farms are committed to preserving heirloom varieties; you can find them at allaboutapples.com. Proponents of the organic-only movement like to remind us that organic foods are higher in nutrients than their conventionallygrown neighbours. But that only applies if you’re eating the food I’d like to raise children who understand that just because they can get a strawberry shipped from anywhere in the world, doesn’t mean they are entitled to it. fresh. The average distance food travels from farm to plate is 2400 kilometers—that’s at least a week-long delay from harvest to dinner table. That organic strawberry from California has one foot in the grave before it even hits the border, let alone your cereal bowl. This, of course, is one reason why local food tastes better: it was likely picked within the last 24 hours. And so where did I end up with my Mom dilemma, back in the apple aisle? I’d like to raise children who understand that just because they can get a strawberry shipped from anywhere in the world, doesn’t mean they are entitled to it. (Isn’t that the kind of imperialism that got our world into this mess?) I hope our weekly trips to the local farms will mean my kids grow up to understand that squash doesn’t grow in a grocery store bin and coffee doesn’t magically appear in Mommy’s mug in the mornings (if only). Buying squash, coffee, oranges, or bread requires making choices. Just being aware of those choices is a great beginning. So I bought two bags of the locallygrown Macs and decided to make apple sauce for the babies and apple bourbon tartines for the grown-ups. After we’d wrangled the kids into bed, my husband and I settled onto the couch balancing tartines and big glasses of Blue Mountain pinot (we’ll pair red wine with anything). The Blue Mountain Winery in Okanagan Falls is one our favorites and tonight their pinot serenaded us, all smooth and sultry… she was positively slutty about it, actually. The tartines were so good that I’m tempted to call them sumptuous. With food like this in our backyard, who needs berries shipped from California? Becky Southwell is a recent transplant to Vancouver from Los Angeles, where she spent ten years writing for TV and film. Her new focus is on writing fiction and getting five hours of sleep in a row whenever possible. edible vancouver spring 2008 | 13 Why I Took Up Smoking by Robert Olaj Robert Olaj photos It’s the smell. It just transports me. That earthy, fundamentally organic smell of wood smoke, tinged with a hint of leather and spice. This is why, at a time when most people are giving up smoking, I decided to start. From a young age, I’ve associated the smell of smoked food— particularly smoked meats and fish—with the comforts of home. When I was a youngster, my father built a small smokehouse in our backyard. Made of welded steel panels, it stood maybe eight feet tall, four feet deep and just as wide. The bottom contained a reservoir for burning wood chips and sawdust; the top half had a swing door that revealed metal rods for hanging the smokables. Over the years a procession of hams, home-made sausages, wild game, bacon and all manner of freshwater fish emerged from that little metal box, glistening reddish-brown and deeply infused with the smell of fruitwood smoke. 14 | edible vancouver spring 2008 Over the years I’ve toyed with the idea of trying to smoke meat and fish myself, but until recently I held the misconception that smoking is extremely complicated: a dark art best left to the professional charcoutier or backwoods survivalist. It wasn’t until I saw an ad last summer for a small domestic smoker that I took the plunge, and quickly learned that smoking your own food is quite simple. The Bradley smoker I purchased has an ingenious design. Most domestic models require that you burn and tend a small fire made of loose wood chips, but this one burns its own pressed wood chip pucks, or “bisquettes”, which move through the smoker on an automated feed system. The bisquettes are proprietary (read somewhat expensive) but fool-proof, and they come in wood flavours like maple, pecan, alder, cherry, apple, oak, mesquite and hickory. I fill the smoking cabinet, set the temperature control, load my bisquettes, turn the smoker on and leave. After a while I return to perfectly smoked foods that would make my father proud. The manufacturer’s website has a comprehensive list of smoking procedures, mouth-watering recipes, and a friendly discussion forum where newbies and gurus alike can share smoking experiences, techniques and advice. The forum is vegetarian-friendly and has a whole section devoted to smoking vegetables, nuts and cheese. Wood smoke is a decent antimicrobial and antioxidant, but it isn’t enough to safely preserve food. Most smoking today is for flavour, and smoking meat or fish requires basic preparatory steps to ensure food safety. One of the most common processes is curing: rubbing the protein with either a dry salt-and-sugar cure, or immersing it in a salt-and-sugar-infused liquid brine. This flavours the protein and slows the development of harmful microorganisms. The process can be as brief as overnight (for smoked salmon) or as long as a week (for bacon). Once cured, the brine or rub is rinsed off with water and the protein is placed on racks to dry, forming a firm, shiny crust that helps to seal in moisture. Once dry, your protein is ready to smoke. Hot-smoking raises the temperature of the smoking cabinet high enough to actually cook the food. Cold-smoking exposes the food to 80-90°F smoke for an extended period of time, but no cooking takes place, and the resulting meats and fish have a raw texture, like the cold-smoked salmon known as lox. Over the last year I’ve smoked rich and oily spring salmon, pork chops, chicken and sausages. I recently made my own hickory-smoked bacon with Windsor Meats’ pork bellies, from hogs raised in Langley. This summer I want to try smoking vegetables from the farmers’ market. Smoked garlic smeared on crusty bread, anyone? Smoked tomatoes for a pasta sauce? If it fits in your smoker, it’s smokable. I don’t ever plan to kick this habit. Of course I’ve heard about the health implications of smoked foods. And here’s what I say: everything in moderation. Here’s hoping smoke gets in your eyes. Bradley Smoker Company is based in Delta. bradleysmoker.com Robert Olaj is an East Van omnivore with a serious smoking addiction. In a former life he worked as a pastry chef for restaurants and hotels around Vancouver. • Visit our student-run Saturday markets: June to October • Organically-grown veggies, fruits, eggs, honey, andmore,straightfromthefield! • Find out how you can help create a future for Vancouver’s last working farm CBC Radio One and Barbara-Jo’s Books to Cooks are pleased to present a CBC Radio Studio One Book Club featuring Taras Grescoe sunday, May 18Th, 2008 12:00 To 1:30 pM Win your entry to the bookclub at www.cbc.ca/bc/bookclub Buy your copy of Bottomfeeder from Barbara-Jo’s Books to Cooks at the event ($29.95) or call 604-688-6755 to pre-order and receive 10% off. harpercollins.ca | bookstocooks.com edible vancouver spring 2008 | 15 big heart. True Farm to Table Dining 2579 West Shore Dr., Lummi Island 888.294.2620 www.willows-inn.com 1007 Harris Ave, Bellingham Open 4:30pm daily 360.647.2801 www.foolsonion.com 119 North Commercial St., Bellingham 360.676.1307 www.nimbusrestaurant.com small footprint. When you visit Bellingham and Lummi Island in Washington State – enjoy fresh, organic and local ingredients at these establishments. fair trade certified certified organic carbon neutral green facility locally roasted ethicalbean.com 604.431.3830 16 | edible vancouver spring 2008 farmer in the sky City Farm Boy brings local food even closer to home By Kimberley Fehr Ward Teulon, otherwise known as City Farm Boy, surveys the bustling traffic far below the seventh-floor patio garden of a Seymour Street condominium. A fresh ocean current blows through the city, and as he inhales the salt air he seems to stand even taller than his 6’ 3” frame. Spring is coming and anything is possible. He is dreaming of zero carbon farming. On this wispy day in March, the 1,100 square foot raised garden before him is a blank canvas. The waist-high weeds have been cleared, the soil is tilled, and some day soon he’ll plant basil. Builtin irrigation and a sheltering glass wall make the raised garden ideal for herbs, and Teulon envisions selling them to downtown restau- rateurs—by bicycle. “I’d like to set it up where once or twice a week I’d come here with my bike and do deliveries using a detachable bike cart,” he says, blue eyes alight. “The only part that wouldn’t be zero-carbon would be the fertilizer.” The garden was more or less forsaken before it became a welcome addition to Teulon’s City Farm Boy enterprise, which started small last year as a patchwork farm of three backyard gardens (including his own) within a five-kilometre radius of Teulon’s Cedar Cottage home. Originally from a farm in Swift Current, Saskatchewan, Teulon really is a farm boy in the city. In addition to selling produce at the local farmers’ markets, he designs and builds urban vegetable edible vancouver spring 2008 | 17 gardens. His eureka moment came when he’d done an estimate on garden boxes for Steve Lloyd and Melanie McLaughlin, who live near Commercial Drive. They didn’t go for the boxes, but when they asked Ward about doing work around their house, he mentioned urban farming, and serendipity did the rest. Lloyd, who is a teacher and Vice-Chair of the East Fraserlands Committee, says, “The garden is a lovely thing to look at, and I like knowing the food is being sold to my neighbours around the corner. We need to start growing food in the city. Urban farming is one of the solutions to making this a sustainable city.” Teulon got his third plot—and started his official farm in the city—when a retired neighbour who was struggling to keep up with the weeds gave him another 600 square feet. This year he has expanded to about 12 gardens and almost 8,000 square feet of land, thanks to a Vancouver Sun article last autumn that sent his phone ringing off the hook. Apparently, a lot of Vancouverites love the idea of someone else farming their backyard. Offers of acreages in Surrey, huge yards in South Vancouver—suddenly Teulon had his choice of prime farmland. He sat down and did the math, looked at the practicalities and came to the conclusion: anything farther than five kilometers just didn’t make sense. Teulon uses a van to take the produce to the markets and pick up heavy items like soil and fertilizer, but he aims to do most of the garden maintenance on his bike, and farming gardens within five kilometers is ideal. Ultimately Teulon turned down many of the offers, because having too many gardens and covering too much distance would defeat the purpose of running his own business: spending quality time with his three-year old son. “I wanted to be here while he was growing up. I didn’t want to be in Philadelphia at some Holiday Inn,” he says. Teulon previously worked as an agrologist for Nutri-Lawn, a Toronto-based company that specializes in ecology-friendly lawn care. He was on the road for 100 to 150 days a year. City farming is no get-rich-quick scheme, and this is not about money. It helps that Teulon’s wife, Jennifer Griffiths, is a lawyer, and that during the lean winter months he picks up some work as a computer consultant. Teulon also sells a unique brand of raised beds in collaboration with J.D. O’Connor Designs, a high-end furniture designer in East Vancouver. “A lot of boxes fail at the joint. The big fingerjoints differentiate us. They’re high quality. They’ve been sanded and finished and boiled. They’ve been glued, screwed and tattooed (with the City Farm Boy logo, of course),” he says, chuckling. 7960 Winston Street Burnaby, BC 604-421-2711 www.thenewmanhattan.com 18 | edible vancouver spring 2008 Teulon also differentiates himself by growing varieties that you can’t buy in Safeway. Last year, one of his market success stories was French Heirloom pole beans, which hail from France in the 1700s. They’ll be back again this year. Teulon was his own best customer: “I ate these for three months last summer, pan-fried with my garlic and some butter for lunch every day.” Another regular sell-out was Rouge D’Hiver, a beautiful, big-leafed red romaine lettuce, which Teulon contrasted with some brilliant green, almost fluorescent lettuce on his white tables. “Urban farming is one of the solutions to making this a sustainable city.” This year he plans to sell garlic like wine. With names like Persian Tempest, Leningrad and Korean Purple, and flavours to match, it might catch on. “Most of the garlic in stores comes from China,” says Teulon. “After fresh garlic, the taste is disappointing.” Garlic aside, his true ambition is to add some momentum to the urban food movement. “I’m the guy who put the seed in the ground, I’m the guy who pulled it out, who washed it and cleaned it, and I’m handing it to you right now. It’s a different experience than going to the supermarket and buying a package of iceberg lettuce.” At the end of February he spoke at the Food for All Dialogue, a food security conference in Richmond. Teulon’s aim was to spread the message about urban agriculture and pick up a few collaborators. If people are willing to weed and harvest, he’ll help with the seeding and selling. Together they can split the profits. Teulon looks at Vancouver and sees a lost opportunity. “We’ve got beautiful soil in some parts of Vancouver,” he says. “Most cities are built on some of the best farmland there is, because initially when they were building a city they were looking for a place that had good water, good land and good soil, so they could grow food. The cities grew up around that, and they’re still sitting on some of the best farmland in the world.” This summer, Teulon plans to introduce a new element to his neighborhood: an honour box. The self-serve corner stand will have vegetables and a tin can for money, so his neighbours can share in the bounty. He is also musing about pocket markets—just setting up a stall on the street corner and selling his goods, but he suspects he may have to get a license. “I have vivid childhood memories of my father being so proud of his crop,” Teulon recalls. “It’s great to be able grow your own food, and know it’s quality food, and sell it to people who get so excited about your lettuce or your carrots that they’re coming back the next week. I was at the West End market four times last year, and at the fourth market people were lined up five-deep. I sold everything I had. That was such a great feeling of accomplishment.” To learn more about City Farm Boy, visit cityfarmboy.com. Kimberley Fehr is a professional writer and photographer whose job description occasionally includes lurking on high-rise patios to get the dirt on urban farming. oceanwisecanada.org edible vancouver spring 2008 | 19 Buffalo Love at Fairburn Farm by Joanne Will Mara Jernigan photo Anthony and Cleopatra fell in love while eating buffalo mozzarella If you’ve never been nose to nose with a water buffalo, you’ll have to take my word that these magnificent creatures, with their shaggy hair, long eyelashes and sweet round eyes, mean you no harm. “The only way they could hurt you is by loving you to death. When they’re being milked, they love having their faces and necks rubbed and scratched. They close their eyes in complete ecstasy,” says Darrel Archer, who along with his wife Anthea, operates Canada’s first and only water buffalo dairy in the Cowichan Valley on Vancouver Island. The creamy, dense buffalo milk is sent to the Natural Pastures Cheese Company in Courtenay, where Master Cheese Maker Paul Sutter oversees its transition (including hand-stretching) into porcelain-white mounds of buffalo mozzarella. Natural Pastures has been producing Mozzarella di Bufala Fairburn for less than two years, but it’s already garnered a handful of awards—including third place at the British Empire Cheese Show. The water buffalo dairy is at Fairburn Farm, which was purchased by Darrel Archer’s parents in 1954 (who, one year later, formed 20 | edible vancouver spring 2008 the Vancouver Island Organic Co-operative, the first in Canada). Darrel and Anthea took over the farm in 1978. In its 120-year history it has never used chemical pesticides, herbicides, growth hormones or antibiotics. The Archers have raised sheep and cattle in the past. It was their search for an animal that would thrive on local vegetation and produce a unique product that led them to import Canada’s first herd of water buffalo from Bulgaria in 2000. These are river buffalo, originally bred in Asia for milk production, and are very different from North American buffalo, which are actually bison. Chef Mara Jernigan offers farmhouse accommodation at Fairburn, where she also holds cooking classes and hosts special events. Mara attended the Slow Food Master of Italian Cooking program in the Marches region of Italy, a country she has traveled extensively. “I specialize in seasonal, local food. I’m not trying to reproduce Italy here—I just really like their terroir and approach to food.” Buffalo mozzarella is a popular summer cheese, but, as Darrel Archer says, “it tastes just as good in winter.” Thankfully, Natural Pastures produces it once a week, year round. “It can be served at room temperature in Caprese salad, but it’s also a beautiful melting cheese—just be careful not to overcook it,” says Chef Mara. It’s great in grilled sandwiches, pizza, lasagna, or stacked with grilled vegetables and baked in the oven. The Archers milk the buffalo every day, which is a full-time job for both of them. “Natural Pastures told us we could never send them too much milk,” says Darrel. To expand their current operation, they’d need more hands on the farm. “If you’re looking to get into a unique operation, you’re more than welcome to join us here,” he says. Legend has it that Anthony and Cleopatra fell in love while eating buffalo mozzarella, floating down the Nile on a barge pulled by water buffalo. I won’t promise you romance, but I guarantee if you try Natural Pastures Mozzarella di Bufala Fairburn, you’ll fall in love. Joanne Will was born on Salt Spring Island, grew up on a farm in southern Saskatchewan, and currently lives in Vancouver (although she’s seriously considering a move to Fairburn Farm to spend more time with Heather, Naomi, Hayley, and all of the other buffalo gals). Joanne Will photo Natural Pastures Mozzarella di Bufala Fairburn is found at Les Amis du Fromage, Stong’s Market, Bosa Foods and Urban Fare. Warm Green Salad with Water Buffalo Mozzarella wrapped in Prosciutto By Mara Jernigan, Fairburn Farm Most people only think about serving fresh mozzarella in the summer with heirloom tomatoes, but this quick and easy warm salad using local greens and prosciutto is a wonderful way to enjoy Natural Pastures Fairburn Buffalo Mozzarella any time. I like to serve it with a vinaigrette made using Venturi Schulze Balsamic Vinegar from BC’s Cowichan Valley. Slice the ball of mozzarella into eight wedges and wrap each wedge with a slice of prosciutto. Place on a baking tray and put in the oven for approximately five minutes. Vinaigrette: 5 Tablespoons good quality extra virgin olive oil Preparation time: 15 minutes 1 Tablespoon Balsamic vinegar (ie Venturi Schulze Balsamic Vinaigrette) Preheat oven to 350°F (or a toaster oven) pinch of salt Salad: a few grinds of freshly milled black pepper 4 heaping cups of spring greens salad mix, washed and spun dry 8 slices of prosciutto 1 ball of Natural Pastures Fairburn Buffalo Mozzarella In a jar, combine vinaigrette ingredients and shake for about a minute. Toss the greens in a bowl with the dressing and arrange on four plates, topping each with two wedges of the warmed prosciutto and mozzarella. Serve immediately. edible vancouver spring 2008 | 21 churn, baby, churn by Bambi Edlund With only memory to guide her, our fearless reporter makes her own butter Childhood memories are funny things—all at once accurate in detail, but way off in terms of scope. You may remember the precise tangy aroma of the grilled cheese and tomato soup that magically appeared on your tray after Sesame Street, but the time your mother spent preparing it is completely gone. It was with this skewing of the facts in mind that I contemplated recreating a favourite childhood meal, entirely from what was likely a highly selective memory. 22 | edible vancouver spring 2008 I have wonderful recollections of Sunday morning breakfast with my family and friends, delicious from-scratch meals featuring freshly-made butter slathered on my mother’s buttermilk pancakes. We bought our milk from a nearby farm (which I remember purely for the kittens in the barn—yet another example of childhood filtering) and skimmed the cream from the top, putting it aside for just these occasions. Memory told me that you shake the jar of cream for a few minutes and next thing you know—presto!—you have butter. Suspecting it couldn’t really be that easy, I decided to invite a few friends over and take a run at it myself, 30 years later and sans parental guidance. The progress: • 10 minutes—the cream was thick and began to coat the jar • 20 minutes—the jar felt full, and upon removing the lid, we found the jar was stuffed to the brim with perfectly whipped cream • 25 minutes—small particles were suspended in the thick whip • 30 minutes—a large ball had formed, surrounded by thin, bluish buttermilk Right, well. I was off the mark by a good 20 minutes, but to my credit, the cream-to-butter transitions did take place just as I remembered. We used Avalon Dairy’s Valley Pride organic whipping cream (30% m.f.), which I set out for a couple of hours, allowing it to reach room temperature. When the troops arrived we poured it into clean jars with tight-fitting lids, filling to three quarters full. And then we began to shake it. And shake it… And shake it… If you try this at home, you’ll want to have a few shakers on duty, as there is some passing-of-the-jar required in order to placate exhausted biceps. As a kid, I always had a tough time believing it was actually going to happen, and even now I found myself wondering a little. It’s an impossible-seeming transformation, and no matter how many times you’ve experienced it, when you suddenly (okay, after 30 minutes) have a lump of yellow butter floating in the jar, it seems downright magical. We put the buttermilk aside for the pancakes, placed the butter in a medium-sized bowl and rinsed it under cold water. We continued folding and pressing it with a rubber spatula, removing as much of the excess buttermilk as possible. (This is especially important if the butter is to be stored for any length of time, as any buttermilk left within the butter can cause it to sour quickly). As we continued folding, droplets of milk escaped and the butter became thicker. All was going according to plan. Whew. Once it wasn’t offering up any more beads of bluish milk, we added just a pinch of salt and put into a dish to wait patiently for its pancakes. Any recipe for buttermilk pancakes can be used. This fresh buttermilk is much thinner than the cultured, store-bought variety, but it achieves the same fluffy result. We used a recipe that I coaxed out of my mother years ago—she never measured and so the first draft contained a lot of “I don’t know, maybe about a cup?” statements. I have made it a number of times since, and have honed it to a more precise recipe. We topped them with fresh strawberries (growing our own would have extended the feeling of smug self-satisfaction) and a drizzle of pure maple syrup. The taste and texture were just as I recalled. A completely different experience from pancakes brought by a waitress, to be sure—and I think all of the diligent butter-shakers would agree that these babies come with one extra, unbeatable flavour: pride. Butter yield: 500ml whipping cream made approximately ¾ cup butter and 1 cup buttermilk. Buttermilk pancake recipe available at ediblevancouver.com Bambi Edlund is a Vancouver designer, illustrator and writer with a profound love for the kitchen. She prefers the just-wing-it approach to cooking and tends to treat recipes as well-intentioned suggestions, resulting in both disaster and triumph. edible vancouver spring 2008 | 23 field NOTES Meat Laws: New regulations make it harder to buy local By Jeff Nield There’s a crisis in BC’s farming communities. The Ministry of Agriculture’s new plan to support local agriculture sounds farmerfriendly, but it was released just months after revised meat regulations put a major obstacle in the path of small producers. In September 2007, public concern over food scares ranging from mad cow disease to e. coli to avian flu prompted the provincial government to rewrite the regulations as part of the 2004 Food Safety Act. However, rather than making our food supply safer, they’ve simply added a deterrent that makes it harder for farmers to produce food for their local markets. At their most basic, the regulations ensure that every animal killed for human consumption is processed in a federally or provincially licensed facility, a requirement that is making it difficult for small and specialty producers to stay in business. Although some government assistance is available to upgrade facilities to comply with the new standards, the money available would only cover a portion of the cost. Remote producers have been slaughtering on-farm, in some cases for generations, and shipping livestock hundreds of miles to the licensed facilities would put undue stress on the animals. Most small producers raise their animals humanely, and subjecting them to additional trauma is counter to their whole philosophy. Moreover, the unnecessary carbon emissions that result from driving animals the extra distance seems contrary to the provincial government’s goal to reduce greenhouse gases. It’s a classic case of government departments working at cross-purposes. “Its a bit of a blanket regulation for large and small producers,” says poultry and beef farmer Christine Piltz on the phone from her Quesnel farm. “Small producers don’t have the capacity to upgrade like the big producers.” In a creative approach to problem-solving, Piltz has joined together with other local producers to form the Cariboo-Central Interior Poultry Producers Association. With the closest licensed facility currently hundreds of miles away in the Lower Mainland, the Association is working to establish a mobile poultry slaughter facility that would serve farmers from 100 Mile House to Vanderhoof. photo © brianharrisphotography.net Most small producers raise their animals humanely, and subjecting them to additional trauma is counter to their whole philosophy. 24 | edible vancouver spring 2008 Before the regulations came into effect, animals raised and processed in the region were among the 5% across the province that were slaughtered either on-farm or in small mom-and-pop operations. While these facilities weren’t provincially or federally licensed, they did have to meet local health codes and were kept up to standard by visits from local health inspectors. Most of the animals processed through these facilities were sold at the farm gate and in the local community. It would have been easiest to continue processing animals as they always have, but Piltz and others in her association view this as an opportunity. “We’re looking at the changes in a proactive and progressive way,” she explains. “Each community will have a stake in making this a success.” The association’s efforts have already given members a six-month license extension to continue slaughter for direct-to-consumer sales. Piltz hopes that by that time, all of the pieces will be in place for the mobile slaughterhouse to be funded, licensed and operational. “We want to show that instead of having chickens produced elsewhere coming into our community, we should be able to produce birds locally.” It’s difficult to argue with legislation that is meant to make something safer, but if anything, the new regulations give a false sense of security to consumers. A plant that is inspected and licensed doesn’t ensure that a sick animal won’t enter the slaughter line, or that workers follow proper procedures and keep the food supply safe. The recent recall of 140 million pounds of beef in the U.S. illustrates the point. The video that prompted the recall shows workers forcing cows too sick to stand into the facility so they could be slaughtered, processed and sold. If consumers were given the choice, it’s hard to imagine anyone choosing to eat meat processed by underpaid workers with no vested interest in the end product over meat raised and slaughtered within their own community by friends and neighbours. There is speculation that the government is considering exceptions to the regulations for producers supplying local markets. While this would be a step forward, it would most likely affect only on-farm slaughter for farm-gate sales. It will take consumer pressure to make government understand that the regulations unfairly penalize small and specialty producers. If you think the regulations should be revised, write your MLA. To view sample letters and for more in-depth analysis of how various communities throughout the province are reacting to the regulations, visit the News page of the FarmFolk/CityFolk website at farmfolkcityfolk.ca. SPCA Certified: Eat Locally, Choose Ethically At the BC SPCA, we put farm animal welfare at the top of our list by certifying farms that meet our high standards of humane care. Put SPCA Certified foods at the top of your grocery list and support local farmers who care. Cage-Free Eggs Specialty Meats Artisan Cheeses For a list of retail & farmgate stores visit: Jeff Nield, based in Vancouver, works with FarmFolk/CityFolk to cultivate a local, sustainable food system. farmfolkcityfolk.ca www.spca.bc.ca/farm BCSPCA edible vancouver spring 2008 | 25 Eulogy for a much-loved orchard By Debbra Mikaelsen PICO photo What is the future of a once fruitful industry? Springtime in the Okanagan used to be radiant with blossoming fruit trees, but the scene before me is one of carnage. I have danced at two weddings in this orchard, but today I am a mourner at its funeral, and I hide my eyes from the sight of a thousand apple trees uprooted, lying on their sides and blackening, like soldiers defeated on a battle ground. 26 | edible vancouver spring 2008 The owners are going through a divorce and need to sell their house. But although the real estate market has been superheated, a year passed with no offer on this orchard home. And so the healthy, productive trees have been pulled out, as if they were a cancer that threatened the property’s salability. An orchard doesn’t generate much money in return for the work required, and few buyers seem interested in taking one on. One thousand healthy, fruit-bearing trees, apparently more trouble than they’re worth: this is a perplexing lesson in economics. If a productive orchard is more liability than asset, are BC’s tree fruits endangered species? And does anyone care? A grower’s worries have always included harmful insects and destructive weather, but farmers now face a new challenge: apathy from consumers who believe that peaches and pears come from supermarkets and not from the land, who do not connect the fruit they eat with the season, the soil, the community, or the farmer who produced it. With every orchard that disappears we lose so much more than fruit alone. The trees absorb carbon dioxide from the atmosphere, protect the soil from erosion, and provide habitat for wildlife. I pity the child or adult who has never witnessed the surreal spring blizzard of petals adrift on the wind: nature’s dreamy promise that in a couple of months our lips will be stained with cherry juice and our bellies will be full of pie. I can’t help wondering how much longer Okanagan fruit will be the source of that juice and those pies. The machines that came in to break these tree limbs and pull the roots from the soil are no longer an uncommon sight here. It’s difficult to hire someone with the skills to prune your orchard these days, but it’s easy to find people to rip out the trees, or advise you to grow grapes for the wineries as a more lucrative alternative. Carole Topalian photo I grew up in this valley, amidst apple, peach, pear and cherry orchards. Most of them are only a memory now, replaced by residential developments that climb high into the hills. The Agricultural Land Reserve areas are home to winery after winery. My mother, descended from a family of ranchers, says that at least when nobody in the Okanagan is growing food anymore, we’ll all be too tipsy to care. The sight of uprooted trees is distressing, yet it is not always the sign of an abandoned way of life. Every year about 500 acres are replanted with smaller, high-yield trees that grow cheek by jowl. Like me, my city friends are shocked by the destruction of the original, healthy trees. But like me, they do not know what it means to care for an orchard. We are not prepared to commit to the farmer’s demanding lifestyle, although we hope with all our hearts that others will continue to provide us with fresh, locally-grown food. The new high-yield trees are less tree-like, and harder for this idealistic urbanite to love. They don’t look much like the orchards of my childhood, but they produce approximately twice as much fruit on the same amount of land. Their heroic productivity allows a shrinking number of BC orchards to produce more than double the number of apples that British Columbians consume each year. Productivity, viability and innovation are words that farmers must live by, and the high-yield trees are just one example of science at work in the orchards. BC growers know there’s little point in competing with the cheap but flavourless commodity fruit that has traveled an exhausting journey to reach our supermarkets. Instead, their competitive edge is in hard-to-find heritage apples, or new varieties bred for superior texture, juiciness and flavour. These innovations are the work of the Pacific Agri-Food Research Centre (PARC) in Summerland, one of the world’s very best breeding facilities for cherries and apples. Their new varieties are making ripples in the food world, intriguing the palates of chefs and specialty produce buyers. They have also extended the harvest; the Okanagan cherry season used to last for about three weeks in July, but new breeds produce cherries from June through late August. I’ll continue to grieve for every healthy tree pulled out of the soil in the name of progress, but my orchard-love is worth little to the grower, who can’t use it to pay the mortgage or send the kids to college. And if replacing the trees of my youth with these new varieties is the only way to save BC’s orchards, I thank the farmers for their pragmatism and their courage. Debbra Mikaelsen lives in Vancouver now, with a single ornery pear tree and a too-tall cherry that provides a summer banquet for birds and raccoons. edible vancouver spring 2008 | 27 Bouquet, schmouquet. We just want to know if it was yummy. what the girls are drinking Chardonnay (2005): The world is divided into people who love oaky Chardonnays and those who claim to prefer cat pee. This one is not going to convert the unbelievers, although about half of our Chardonnay aficionados enjoyed it. The others found it a bit too young or acidic for their tastes, but said it improved after a slice of Farm House Gouda and a sliver of pear. Enigma (2003): Ah. Much contented sighing as the girls took their first sniffs of this rubycoloured goddess. They loved Enigma all by itself, but with spiced pecans—well, that was almost a religious experience. Velvety and refreshing on the tongue, one taster thought it would be a great afternoon-onthe-patio alternative to white. Another said “Ooh-la-la, après-ski!” Other random comments: “Isn’t there any more???” and “I want to dive into the glass and curl up with it.” By the following day, at least one drinker was on the hunt for another bottle. www.lighthousebrewing.com 28 | edible vancouver spring 2008 Our tasters (girls and a few honorary girls) were asked to have a cozy chat about the wines, while trying to steer clear of any high-falutin’ winespeak. The featured sips were from Lotusland, an organic winery in Abbotsford whose products are found at a few fine restaurants and wine shops in Metro Vancouver. (lotuslandvineyards.com will tell you where.) Black-and-white photography and twist-off caps give these bottles a distinctive, modern look. Here’s the lowdown: Pinot Noir (2001): Enigma was a tough act to follow, but the girls thought this pinot would make a nice, light-bodied accompaniment to a full-flavoured meal. The hints of vanilla and licorice were interesting, but became more subtle with each sip. Probably a good partner for pizza or pasta. The bottom line: Lotusland is certainly a winery worth getting to know, and how can you not love them for being organic? And by the way, if you do pick up a bottle of that Enigma, the girls will be right over. Our opinionated tasters may not be in the pro leagues, but they sure do know what they like. The boys (and a few wannabee boys) gathered in Steveston to sample three from Tree, a Kelowna craft brewery whose award-winning brews are widely available. Here’s what our admittedly unscientific drinkers had to say: Spy Porter: The dark horse of the evening, because these particular boys wouldn’t usually choose a dark beer. But Spy looked and smelled great, with chocolaty, sweet and spicy notes. A true seductress of the come-hither variety, Spy’s flavour delivered on its promise. “Yum. Bold, rich and ribbony.” Yes, ribbony. Another taster liked the way it “trinkled over the tongue”. (Spy obviously inspires linguistic creativity.) One simply described it as “Surprisingly delicious.” what the boys are drinking Cutthroat Pale Ale: The name and label don’t exactly say “drink me”, but the brew looked promising when poured. The aroma got an enthusiastic thumbs-up, with terms like sweet and hoppy bouncing around the room. The flavour? Tart, fruity, sweet, smooth and full of character. Three out of four would drink it again and recommend it to beer-lovin’ buddies. Kelowna Pilsner: Its smooth, “gluggable” flavour made the boys crave poppadums, vindaloo and bhangra music. The consensus? A good, mellow match for the assertive flavours of a spicy meal. The bottom line: The boys liked these way more than they’d expected to, based on Tree’s packaging. Like most of us, they’ll judge a book by its cover and a beer by its label, but Tree should be judged with your tastebuds. treebeer.com. Home of B.C.’s first organic milk and the province’s oldest continuously operating dairy Yellow Pantone 102 C edible vancouver spring 2008 | 29 Green Pantone 356 C directory Bakeries Farms THE SPELT BAKERY * Vancouver’s Original Spelt Bakery started in 1998. We produce some of the finest Spelt baked goods in the world using organic Canadian grown and milled Spelt flour. For more information: 604-258-2726. www.thespeltbakery.ca SURREY FARMS* Discover the amazing flavour of fresh, local strawberries. U-pick, or ready-picked, plus Okanagan fresh fruit daily. Farm Stand open 8am to 7pm every day; now until mid October. One block off Highway 10 at 5180 152nd Street, Surrey. 604-574-1390 Bookstores WESTHAM ISLAND HERB FARM* In 1994 I established a farm produce outlet at my family’s farm in Ladner. Come out and experience my farm and enjoy our plants, fruits and veggies. Thanks. Sharon Ellis. Open Daily 9-5 May 3–Oct 31. 4690 Kirkland Road, Delta. 604-946-4393. www.westhamislandherb.ca BARBARA-JO’S BOOKS TO COOKS* We are joining with CBC Radio One to present a CBC Radio Studio One Book Club featuring Taras Grescoe, author of Bottomfeeder. Visit www.cbc.ca/bc/bookclub for details and call 604-688-6755 to pre-order Bottomfeeder for 10% off. 604-688-6755. www.bookstocooks.com Breweries LIGHTHOUSE BREWING COMPANY Brewer of premium quality, craft brewed ales and lagers, with styles to suit any palette or cuisine. Look for us at your favorite pubs, eateries and liquor stores. Unit 2-836 Devonshire Rd., Victoria. 1-866-862-7500. www.lighthousebrewing.com Cafes, Coffee & Tea ETHICAL BEAN COFFEE Ethical Bean Coffee roasts only the finest, fair trade certified organic coffee. We’re passionate about making both a positive social and environmental impact, while maintaining the highest quality standards. Carbon neutral. Vancouver, BC. 604.431.3830. www.ethicalbean.com PRADO CAFÉ * Organic espresso and baked goods. Open Monday-Friday 6AM-8PM. Weekends 7AM-8PM. 1938 Commercial Drive, Vancouver. www.pradocafe.com Caterers THE NEW MANHATTAN CATERING & DELI * Party food should seduce the eye before it caresses the palate. Our stunning presentation is surpassed only by a delicate balance of the freshest flavours….Winner of Burnaby Now’s 2008 Reader’s Choice Award for Best Caterer. 7960 Winston Street, Burnaby. 604-421-2711. www.thenewmanhattan.com Dairies AVALON DAIRY Home of BC’s first organic milk and BC’s oldest continuously operating Dairy. We have been a family business since 1906 and sell milk, cheese, butter, sour cream, yogurt and eggs. 5805 Wales St., Vancouver. 604-434-2434. www.avalondairy.com 30 | edible vancouver spring 2008 UBC FARM CENTRE FOR SUSTAINABLE FOOD SYSTEMS Managed as a productive working farm using organic methods, we invite you to visit our summer markets and festivals, participate in our volunteer program, or just come by for a visit. 6182 South Campus Road, UBC, Vancouver. 604-822-5092. www.landfood.ubc.ca/ubcfarm Farmers’ Markets EAST VANCOUVER FARMERS MARKET More than a market, a community institution. Every Saturday May 17–October 25 from 9am–2pm 15th Ave & Victoria Drive. 604-879-FARM. www.eatlocal.org KITSILANO FARMERS MARKET Get all the fixin’s for a great local brunch. Every Sunday June 1–October 26 from 10am–2pm 10th & Larch, Kits Community Centre. 604-879-FARM. www.eatlocal.org RILEY PARK FARMERS MARKET Stock up mid-week and beat the weekend rush! Every Wednesday June 4–October 22 from 12:30pm–5:30pm 30th & Ontario Street. 604-879-FARM. www.eatlocal.org WEST END FARMERS MARKET Urbanites rejoice–fresh local food in your neighbourhood. Every Saturday June 7–October 25 from 9am–2pm 1100 Block of Comox St. 604-879-FARM. www.eatlocal.org For a full list of local farmers’ markets visit www.ediblevancouver.com Food Retailers CAPERS WHOLE FOODS MARKET * We strive to offer the highest quality, least processed, most flavourful, naturally preserved foods. Why? Because food in its purest state—unadulterated by artificial sweeteners, colourings and preservatives—is the best tasting and most nutritious food available. www.wholefoodsmarket.com Food Retailers Restaurants EAST END FOOD CO-OP * Vancouver’s longest serving co-operative grocer is the local food store for the larger community. We emphasize buying local, healthy organic and fair-trade products. A member driven, unionized shop where all shoppers are welcome! 1034 Commercial Drive, Vancouver. 604-254-5044. www.east-end-food.coop C RESTAURANT Deconstructing seafood supply lines and dealing directly with the fisherman, C Restaurant is an industry leader in working with top-quality sustainable seafood. 1600 Howe Street, Vancouver. 604-681-1164. www.crestaurant.com THE PUBLIC MARKET ON GRANVILLE ISLAND Whether it’s produce or flowers, meat or fish, tea or coffee, pies or pastries, or even breads or bagels, shop the Public Market for the finest products from the people who know them best. Open until 7pm, 7 days a week. www.granvilleisland.com Organizations SPCA CERTIFIED Want to eat ethically? Look for the ‘red barn’ logo on SPCA Certified foods. In 2002 the BC SPCA developed this important program. It remains one of the only farm animal welfare certification programs in Canada. 1245 East 7 Ave,. Vancouver. 604-681-7271. www.spca.bc.ca/farm WINES OF BRITISH COLUMBIA Find out what’s unique and special about the Wines of British Columbia by visiting our website, www.winebc.com—VQA Wine Store listings, wine touring tips, BC wine events, wine & food pairing information, and much more! www.winebc.com FARM FOLK/CITY FOLK A non-profit society focusing on issues affecting food producers and consumers. Our three programs are protecting farmland, supporting farmers and producers, and connecting farm and city through education, celebration and inspiration. 604-730-0450. www.farmfolkcityfolk.ca GREEN ZEBRA Green Zebra makes it easy to live sustainably in Vancouver. More than 250 coupons. Thousands of dollars in savings. Discover eco-friendly retailers. Supports City Farmer’s Youth Education Garden. www.greenzebra.ca OCEAN WISE Ocean Wise is the Vancouver Aquarium’s assurance of seafood harvested in a sustainable manner. Look for the Ocean Wise logo where you buy your seafood and be Ocean Wise! www.oceanwisecanada.org SLOW FOOD - GOOD, CLEAN & FAIR We believe the food we eat should taste good; be produced in a clean way that does not harm the environment, animal welfare or our health; and food producers should receive fair compensation. www.slowfood.ca FOOLS ONION RESTAURANT AND CATERING Fools Onion is committed to bringing local food producers and foragers closer to our community with globally inspired seasonal menus. 1007 Harris Ave., Bellingham (Fairhaven). 360-647-2801. www.foolsonion.com NIMBUS RESTAURANT Nimbus offers creative upscale dining with chef’s tasting menus, a lively late-night menu and seasonal cocktails in a striking top-of-the-tower downtown setting. 119 N. Commercial St., 15th Floor, Bellingham. 360-676-1307. www.nimbusrestaurant.com NU RESTAURANT & LOUNGE Literally perched above the water with sweeping views of False Creek and Granville Island, NU is the place to enjoy farm-to-table casual cuisine in Vancouver. 1661 Granville Street, Vancouver. 604-646-4668. www.whatisnu.com Preserve the environment. We m f u Support your community. ndra ake is fun Pocket great savings.... & ea ing sy! It’s easy with Green Zebra! The 2008 Green Zebra guide makes it easy and fun to live sustainably in Vancouver. You’ll save thousands of dollars while discovering the city’s greener side. Your purchase will help to support City Farmer’s Youth Education Garden. It’s easy to change your stripes. www.greenzebra.ca RAINCITY GRILL Home of the Canada’s premier 100 Mile Menu and an award-winning Pacific Northwest wine list, Raincity Grill is dedicated to the bounty of our backyard. 1193 Denman Street, Vancouver. 604-685-7337. www.raincitygrill.com WILLOWS INN True farm to table dining at one of the most sought after B&Bs and agritourism destinations in the San Juan Islands. 2579 West Shore Dr., Lummi Island, WA. 1-888-294-2620. www.willows-inn.com Specialty Retailers TEN THOUSAND VILLAGES An exciting array of fairly traded gift items, food products, home décor and much more from over 120 artisan groups in 35 countries. Make your purchase count! 1204 Commercial Dr. Vancouver. 604-323-9233 929 Denman St. Vancouver. 604-683-0929 for other locations www.tenthousandvillages.ca Wineries TINHORN CREEK VINEYARDS Nestled in the hillside of a former gold mining creek, Tinhorn Creek Vineyards sits unrivalled on top of the “Golden Mile” in Oliver and offers a truly unique wine experience. Oliver, BC. 1-888-484-6467. www.tinhorn.com Advertisers marked * also distribute Edible Vancouver. For a full list if distributors visit www.ediblevancouver.com edible vancouver spring 2008 | 31 finish “Doubtless God could have made a better berry, but doubtless God never did.” William Butler (1535-1618) 32 | edible vancouver spring 2008 We partner with groups that support sustainable agriculture efforts. We favour growers and producers who farm organically and are dedicated to environmentally friendly, sustainable agriculture. We are committed to buying from local growers, harvesters and producers. We actively seek out individual growers in our communities and encourage our department Team Leaders at each store to buy local items directly. www.wholefoodsmarket.com Kitsilano 2285 W 4th Avenue, Vancouver, BC Robson 1675 Robson Street, Vancouver, BC Cambie 3277 Cambie Street, Vancouver, BC Village at Park Royal 925 Main Street, West Vancouver, BC P 604.739.6676 P 604.687.5288 P 604.909.2988 P 604.678.0500