We can't always eat right, so choosing the right vitamin is a vital part of living a healthy lifestyle. But beware, experts say, too much of a good thing can be hazardous to your health.
Visit your family doctor
Before running out to the drug store, consult your doctor first and then do your homework. A doctor may be able to recommend which vitamins and minerals you need to supplement your diet but not the brand.
Do your homework
The well-respected Harvard School of Public Health provides a good summary of what each vitamin does and why you might consider it.
This report is particularly helpful since it indicates the dangers of overdosing on certain vitamins. For example, too much Vitamin D (more than 2,000 IU) can be deadly. Don't rely on the sun for your intake of Vitamin D, as our Northern sun just isn't strong enough to give us all our Vitamin D and nobody is recommending catching any rays without sunscreen!
Synthetic vs. natural
Many doctors argue synthetic vitamins have the same effect on the body as natural vitamins do. On the other hand, naturalists say synthetic vitamins are made with chemicals, and are therefore potentially hazardous.
Another point worth mentioning is that synthetic vitamins are generally much cheaper than the natural alternative. This means they can have sugar, preservatives, chemicals, and other non-beneficial ingredients.
Natural vitamins are also more likely to be made closer to home, unlike the synthetic alternatives, which may be manufactured as far away as China. That's a real concern for a growing number of people who are questioning the quality control in China's drug industry.
For a look at the differences between synthetic and natural vitamins, check out The Vitamins Nutrition Centre. It has a good summary of the arguments on both sides of the debate.
Health food store or drug store
Health food stores stock varieties of natural vitamins and they also tend to be staffed with naturopaths, who are more familiar with the ingredients and their origins.
The vitamins on the shelves of most pharmacies or grocery stores are more likely to be mass-produced and made synthetically, instead of with natural products.
Eat right; stay healthy
While choosing the right vitamin is important, it's not as crucial as eating a proper balanced diet. We still don't know the exact science of what's inside the apple or carrot. Scientists try to duplicate it but they can't do it.
Nothing can replace those fruits and veggies.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Thursday, February 25, 2010
Cream of Celery Soup
INGREDIENTS
1 Tbsp butter
1 cup or more chopped celery with leaves
1/3 cup sliced onion
2 cups vegetable broth
2 cups milk or cream
1 1/2 Tbsp cornstarch
2 Tbsp chopped parsley (optional)
DIRECTIONS
Melt the butter. Add the celery and onion. Saute for 2 minutes.
Pour in the broth and simmer for 10 minutes. Add 1 1/2 cups milk and bring to a boil.
Dissolve the cornstarch in 1/2 cup milk. Stir gradually into the hot soup. Bring to the boiling point. Stir and cook for 1 minute.
If you want a smooth soup, whizz it in a blender or use a hand blender.
Serve garnished with a bit of chopped parsley.
Makes 4 cups.
1 Tbsp butter
1 cup or more chopped celery with leaves
1/3 cup sliced onion
2 cups vegetable broth
2 cups milk or cream
1 1/2 Tbsp cornstarch
2 Tbsp chopped parsley (optional)
DIRECTIONS
Melt the butter. Add the celery and onion. Saute for 2 minutes.
Pour in the broth and simmer for 10 minutes. Add 1 1/2 cups milk and bring to a boil.
Dissolve the cornstarch in 1/2 cup milk. Stir gradually into the hot soup. Bring to the boiling point. Stir and cook for 1 minute.
If you want a smooth soup, whizz it in a blender or use a hand blender.
Serve garnished with a bit of chopped parsley.
Makes 4 cups.
Thursday, February 18, 2010
Reject Genetically Engineered Alfalfa
Protect Organic Food! Support Organic Farmers!
Stop GE Alfalfa! Take Action before March 3rd, 2010!
The U.S. will approve Monsanto's genetically engineered (GE) alfalfa unless we stop them. Organic food and farming in the U.S. and Canada is under immediate threat.
The U.S. Department of Agriculture has released its draft Environmental Impact Statement on GE alfalfa and is accepting comments until end of day March 3rd, 2010.
They say:
- Contamination of organic food from GE alfalfa will happen but it doesn't really matter.
- Consumers don't care if organic food is contaminated with GE alfalfa.
- GE alfalfa will result in fewer small farmers and fewer organic farmers but that's okay.
Tell the U.S. Department of Agriculture (USDA) you DO care about organic food and organic farmers!
Organic farming bans the use of genetically engineered organisms. Stop Monsanto from destroying organic farming in the U.S. and Canada! Submit a letter at regulations.gov.
We also invite all organizations, producer associations, companies, and community groups to endorse the "No to GE Alfalfa" campaign by signing on the statement opposing GE alfalfa in Canada. Go here to sign on.
For more information and a sample letter to send, go to the Canadian Biotechnology Action Network's alfalfa page.
Stop GE Alfalfa! Take Action before March 3rd, 2010!
The U.S. will approve Monsanto's genetically engineered (GE) alfalfa unless we stop them. Organic food and farming in the U.S. and Canada is under immediate threat.
The U.S. Department of Agriculture has released its draft Environmental Impact Statement on GE alfalfa and is accepting comments until end of day March 3rd, 2010.
They say:
- Contamination of organic food from GE alfalfa will happen but it doesn't really matter.
- Consumers don't care if organic food is contaminated with GE alfalfa.
- GE alfalfa will result in fewer small farmers and fewer organic farmers but that's okay.
Tell the U.S. Department of Agriculture (USDA) you DO care about organic food and organic farmers!
Organic farming bans the use of genetically engineered organisms. Stop Monsanto from destroying organic farming in the U.S. and Canada! Submit a letter at regulations.gov.
We also invite all organizations, producer associations, companies, and community groups to endorse the "No to GE Alfalfa" campaign by signing on the statement opposing GE alfalfa in Canada. Go here to sign on.
For more information and a sample letter to send, go to the Canadian Biotechnology Action Network's alfalfa page.
Community Garden Plots Available
The Cottonwood Community Garden has garden plots available in their new expansion that is fully accessible for seniors and people with disabilities. This is the first community garden that is fully accessible for seniors and people with disabilities. Of course, younger people are welcome too - this magical garden, that feels like an oasis in the city, is available to everyone.
Some raised beds available. This is a large 4 acre community garden with communal fruit trees in the Strathcona area. Large garden plots, small annual fee ($15), significant work commitment.
For information call 604-608-0384.
Some raised beds available. This is a large 4 acre community garden with communal fruit trees in the Strathcona area. Large garden plots, small annual fee ($15), significant work commitment.
For information call 604-608-0384.
Yam Cupcakes
INGREDIENTS
1 pound yams, peeled and cubed
1 cup coconut oil
4 eggs
1 cup sugar
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp sea salt
3 oz cream cheese
1/2 cup butter, softened
1 tsp vanilla extract
2 cups confectioners' sugar
DIRECTIONS
Steam yams until very tender; about 15 minutes. Remove yams from steamer and allow to cool slightly.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line cupcake tins with paper liners. You will need 24 liners.
Melt coconut oil. Place eggs, melted oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.
Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean; about 17 to 20 minutes. Cool in pans for 5 minutes, then transfer to wire rack to cool completely.
Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.
1 pound yams, peeled and cubed
1 cup coconut oil
4 eggs
1 cup sugar
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp sea salt
3 oz cream cheese
1/2 cup butter, softened
1 tsp vanilla extract
2 cups confectioners' sugar
DIRECTIONS
Steam yams until very tender; about 15 minutes. Remove yams from steamer and allow to cool slightly.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line cupcake tins with paper liners. You will need 24 liners.
Melt coconut oil. Place eggs, melted oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.
Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean; about 17 to 20 minutes. Cool in pans for 5 minutes, then transfer to wire rack to cool completely.
Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.
Thursday, February 11, 2010
Good News for Car Shares
In a report with the (long) title of Car-sharing: a Sustainable and Innovative Personal Transport Solution, with Great Potential and Huge Opportunities, the analysts at Frost & Sullivan paint a pretty encouraging picture of the car-sharing industry. They claim that the global economic problems of the past couple years helped increase attention to car-sharing as a way to reduce transportation costs. Just in America, car-sharing membership rose by 117% between 2007 and 2009. According to their numbers, in 2016 there should be about 4.4 million members in North America and 5.5 million in Europe.
The environmental benefits of car-sharing are non-negligible: The two major social benefits of carsharing are fewer vehicles on the road and lower emissions. Research from Frost & Sullivan estimates that, on average, each shared vehicle replaced 15 personally owned vehicles in 2009 and carsharing members drove 31% less than when they owned a personal vehicle. These two factors translate into 482,170 fewer tons of CO2 emissions and less travel congestion in urban areas.
Even bigger reductions in emissions (both smog-forming and greenhouse gas) will be possible once car-sharing services start incorporating more electric vehicles in their fleets (EV technology will have to get better and prices to come down, but it's only a matter of time).
F&S also found that the economic benefits of car-sharing were substantial: "Frost & Sullivan research shows that an average car owner who drives 12,000 miles a year at an average driving speed of 30 miles per hour can save $1,834 (US) by shifting to a carsharing service. Commuters who drive less than 12,000 miles can save more."
The environmental benefits of car-sharing are non-negligible: The two major social benefits of carsharing are fewer vehicles on the road and lower emissions. Research from Frost & Sullivan estimates that, on average, each shared vehicle replaced 15 personally owned vehicles in 2009 and carsharing members drove 31% less than when they owned a personal vehicle. These two factors translate into 482,170 fewer tons of CO2 emissions and less travel congestion in urban areas.
Even bigger reductions in emissions (both smog-forming and greenhouse gas) will be possible once car-sharing services start incorporating more electric vehicles in their fleets (EV technology will have to get better and prices to come down, but it's only a matter of time).
F&S also found that the economic benefits of car-sharing were substantial: "Frost & Sullivan research shows that an average car owner who drives 12,000 miles a year at an average driving speed of 30 miles per hour can save $1,834 (US) by shifting to a carsharing service. Commuters who drive less than 12,000 miles can save more."
Roasting Peppers Under the Broiler
This simple method of roasting peppers can be done with any broiler and with any pepper, be it red or green, sweet or spicy.
Cut peppers in half lengthwise, then remove the stem, seeds, and the white membrane. Flatten pepper halves by squashing them with the palm of your hand onto a flat surface. Particularly bumpy or deeply ridged peppers may require that you cut off and remove the pointed (non stem) end as well to flatten the pepper.
Lay peppers skin-side-up on a foiled-lined baking sheet and broil, 4 to 6 inches away from the heat source, until blackened all over, 5 to 10 minutes. Watch carefully and rotate pan as needed to blacken as evenly as possible.
Remove from oven, then pull up edges of foil and envelop broiled peppers. Seal and let sit at least 15 minutes and up to 1 hour to soften the peppers.
Unwrap foil around peppers. Pull off and discard skins. The skins should slip right off in whole (or practically whole) pieces.
Roasted peppers can be used in recipes or frozen in air-tight containers or resealable plastic bags for future use. Roasted sweet bell peppers can be sprinkled with olive oil and salt for a simple appetizer or side dish.
Cut peppers in half lengthwise, then remove the stem, seeds, and the white membrane. Flatten pepper halves by squashing them with the palm of your hand onto a flat surface. Particularly bumpy or deeply ridged peppers may require that you cut off and remove the pointed (non stem) end as well to flatten the pepper.
Lay peppers skin-side-up on a foiled-lined baking sheet and broil, 4 to 6 inches away from the heat source, until blackened all over, 5 to 10 minutes. Watch carefully and rotate pan as needed to blacken as evenly as possible.
Remove from oven, then pull up edges of foil and envelop broiled peppers. Seal and let sit at least 15 minutes and up to 1 hour to soften the peppers.
Unwrap foil around peppers. Pull off and discard skins. The skins should slip right off in whole (or practically whole) pieces.
Roasted peppers can be used in recipes or frozen in air-tight containers or resealable plastic bags for future use. Roasted sweet bell peppers can be sprinkled with olive oil and salt for a simple appetizer or side dish.
Saturday, February 6, 2010
FOR IMMEDIATE RELEASEVancouver sustainable development advocates and the green business community come together at the GreenStream Sustainability Showcase
Vancouver, BC, Feb. 7/
Alongside Olympic visitors Vancouver residents can learn about the latest trends in sustainable business development, tour a state-of-the-art showcase of Green building technologies, and at the same time meet some of the city’s most innovative business professionals and sustainability advocates at GreenStream 2010: Making Green The Mainstream. GreenStream 2010 will take place on Thursday, February 11th from 5 pm to 8 pm at the Light House Sustainable Building Centre, 2060 Pine Street, Vancouver. Admission is free, but a $ 5.00 donation is suggested at the door.
GreenStream 2010 is a wonderful opportunity for visitors and Vancouverites to learn why our theme is “Making Green the Mainstream.” The key to a safe future is a sustainable future. "Vancouver is perfectly positioned to become a world leader in sustainable development,” points out GreenStream organizer Danielle Bédard of the popular grocery delivery service, Green Earth Organics.
Several keynote speakers known for their commitment toward environmental and community activism will give presentations including: Juvarya Warsi, Strategist of the Light House Sustainable Building Centre; Maureen Cureton of Vancity’s Green Business; Brady Dahmer and Lindsay Nahmiache, Founders of the Projecting Change Film Festival; as well as Cease Wyss, Food Activist, Filmmaker, Educator and Subject of the film Indigenous Plant Diva.
Green ribbons provided by TB Vets, a BC-based organization funding respiratory equipment, research and education will be worn by participants to signify that they welcome conversation on the topic of sustainable solutions. Live music from Vancouver jazz guitarist Dave Ivaz will set the mood as guests will have the opportunity to interact with some of Vancouver’s most famous non-profit organizations and green business leaders. Between featured speakers there will be gift basket drawings, samples and giveaways for participants.
Guests can also tour the Light House Sustainable Building Centre. The first interactive centre of its kind in Canada, Light House is a "one-stop-shop" for innovation and is dedicated to advancing sustainable, residential and commercial building. The centre is Vancouver’s premiere resource on the latest developments in sustainable building for homeowners, building industry professionals and government officials.
GreenStream 2010 was made possible by members of Vancouver’s local green business community including contributions from the Development Director of the Car Co-op, Tanya Paz which is known by locals for it's company car; Development Manager, Rebecca Fry of the Green Zebra Guide, a fundraising guidebook for sustainable businesses, as well Ed Taylor, Director of Partnerships for the Light House Sustainable Building Centre.
“Beginning with Vancouver, we’re working to bring together the world’s green community—activists, business owners, non-profit organizations and government,” says Danielle Bédard. “Together, we can learn from each other by becoming aware of the impact of our lifestyles and by choosing healthy living so that we can meet our needs without compromising those of our planet or generations to come.”
For more information on the GreenStream 2010 Event, any of the organizations or featured speakers involved in the February 11 event, contact Danielle Bédard at 778-288-7318.
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BACKGROUNDER: Greenstream 2010 Participants
(Feb. 11, 2010)
Creativitree Copywriting - www.creativitreecopywriting.com
Copywriter and environmental activist Julie Boton serves fresh ideas daily, providing communications solutions that enable manufacturers in the organic food, sustainability and natural products industries to build brand awareness and market share.
Dave Ivaz Music – www.daveivazmusic.com
Guitarist and bandleader Dave Ivaz is known for his driving sound, eclectic repertoire and support of progressive causes. Hailing from Chicago, Dave now proudly calls Vancouver home.
Earthsave Canada - www.earthsave.ca
This non-profit educational organization promotes awareness of the health, environmental and ethical consequences of our food choices. They advocate the move towards a plant-based diet for environmental sustainability and compassion toward non-human animals.
eatART - HYPERLINK - www.eatart.org
eatART fosters new media art research with a focus on large-scale, kinetic and robotic sculpture. Their projects use art to educate people about the role energy plays in our lives and to raise questions about the social and environmental impact of energy use.
ECO-audit - HYPERLINK - www.eco-audit.org
Innovators who are raising environmental awareness while providing new perspectives on what a “green” lifestyle is. The Eco-Audit Program trains student R&S groups how to perform an environmental audit to help people and communities reduce waste and reduce their “carbon footprint” in home, school and office settings.
EYA Environmental Youth Association - www.eya.ca
This dynamic, youth-driven agency is building a better society, one initiative at a time. EYA provides young people with rewarding experiences in diverse projects that benefit local communities—from backyard food systems to recycling and more—and support our environment socially and ecologically.
EPIC - HYPERLINK - www.globe.ca
In 1993 the GLOBE Foundation, a not-for-profit private business Foundation, was established in Vancouver to carry forward a mandate to promote the business case for sustainable development, based on this core philosophy: Companies can do well by doing good—without sacrificing the bottom line.
Flux Design - www.members.shaw.ca/fluxdesign
If activism has a face, chances are it’s expertly drawn by artistic genius Murray Bush. The designer of the GreenStream logo was referred by his work with the Canadian Union of Public Employees' Strong Communities Campaign. With aligned objectives both CUPE and the participants of GreenStream 2010 believe in building strong communities through investment in public service. www.cupe.bc.ca/campaigns/strong-communities
Green Collar Association - www.greencollar.org
Green Collar Association advocates for harmonious engagement between industry and environment, and provides educational and communications resources for business on environmental issues. Members include corporations, non-profit organizations, governments and labor movements that champion forward-looking solutions to climate change.
Green Drinks - www.greendrinks.org
Every month in cities throughout the world people who work in the environmental field meet up at informal sessions known as Green Drinks. This non-profit organization fosters informal networking sessions featuring a lively mixture of people from NGOs, academia, government and business.
Green Earth Organics - www.greenearthorganics.com
Canada’s premier eco-friendly, socially responsible home/office organic grocery delivery service, headquartered in Vancouver and Toronto, is dedicated to wholesome food, organic family farmers and manufacturers and local communities. By working with other green-focused organizations and non-profits that serve people and planet, GEO nurtures a healthy environment and healthy communities.
Green Zebra - HYPERLINK www.greenzebraguide.ca
These popular coupon books and guides to sustainable living feature exclusive offers from eco-friendly and community-minded restaurants, markets, spas, wellness centres, bike shops, bookstores, theatres, and more. Schools and non-profits use Green Zebra Guides as healthy fundraising tools in the US and Canada, while savvy book purchasers use them to buy green, shop locally and save thousands of dollars.
Hollyhock - HYPERLINK - www.hollyhock.ca
Set in the spectacular beauty of British Columbia’s Cortes Island this internationally renowned "refuge for the soul" has been Canada's leading learning centre/retreat for over 26 years. Hollyhock unites revolutionary teachers and thinkers, experts in their field, in a curriculum with subjects as diverse as wellness and wisdom, arts and culture, business and leadership development.
Light House Sustainable Building Centre - www.sustainablebuildingcentre.ca
This enterprising non-profit society is dedicated to advancing sustainability in the built environment. Light House features education, training and outreach programs while providing a "one-stop" integrated service shop that connects people with inspiration, information, services and skills they need to implement sustainable "green" residential and commercial building solutions.
Momentum Magazine - www.momentumplanet.com
Published six times a year, Momentum focuses on transportation cycling and bike culture in North America. Here urban cyclists find inspiration, information, solutions-based editorial and resources to help them fully enjoy their riding experience and connect with local and global cycling communities. Momentum is distributed for free in 20 cities across North America.
Nature's Path - www.naturespath.com
North America’s best-selling brand in the organic cereal category remains true to the principles the company was founded on: to advance the cause of people and planet along the path to sustainability. One of the few remaining large organic cereal companies not owned by a multinational conglomerate, Nature’s Path donates substantially to charitable and environmental causes and is consistently rated one of Canada’s best places to work.
Potluck Café & Catering - www.potluckcatering.com
This Vancouver leader in social enterprise is both a respected catering company serving corporate and non-profit clients, and a registered charity. Potluck directly improves the quality of life for Vancouver’s Downtown East Side residents through programs that offer job training and needed meals for those with mental and physical health challenges.
Salt Spring Coffee Company - www.saltspringcoffee.com
The fertile beauty of BC’s famous Salt Spring Island gave birth to BC’s original fair trade and organic coffee company. One of Canada’s largest and most respected micro-roasters, they lead the way with sustainability practices that include “Farm Direct” trade which ensures farmers receive the best possible price for their beans, carbon-neutral coffee and partnering with local organizations involved in combating climate change.
SPEC Society Promoting Environmental Conservation - www.spec.bc.ca
Founded in 1969, The Society Promoting Environmental Conservation (SPEC) is a non-profit organization addressing urban environmental issues in British Columbia’s Lower Mainland and Georgia Basin. Through their on-going environmental projects, education programs and advocacy work, SPEC encourages policies and practices that build healthy, sustainable cities.
The Car Co-op - www.thecompanycar.ca
This local not-for-profit co-operative was incorporated to foster car sharing and raise awareness about environmentally responsible and economically sound alternatives to personal ownership. Now offering The Company Car, an innovative car sharing service for business, The Car Co-op has been providing transportation for thousands of people in B.C. and since 1996.
Vancity - HYPERLINK - www.vancity.com
Canada’s largest credit union is driven as much by environmental and social sustainability as it is financial success. Vancity was the first financial institution in Canada to contribute Visa* credit card earnings to community environment projects with the launch of the enviro Visa in 1990. Their many initiatives support activities that reduce energy consumption, combat climate change and strengthen local communities.
VACC Vancouver Area Cycling Coalition - www.vacc.bc.ca
The Vancouver Area Cycling Coalition (VACC) is a volunteer-run non-profit society working with municipal, provincial, and federal authorities to improve conditions for cyclists in the Lower Mainland. Bicycle commuting helps reduce traffic congestion, improve health and enhance the urban ecosystem.
UNYA Urban Native Youth Association - www.unya.bc.ca
Metro Vancouver's only Native youth program-providing organization empowers Native youth through programs that include education & training, personal support, residential programs and sports & recreation. Their work also includes community development, research, advocacy, and cultural learning opportunities.
Wilderness Committee - www.wildernesscommittee.org
Canada’s largest membership-based, citizen-funded wilderness protection group is a non-profit society with tens of thousands of members from coast to coast. Through strategic research and grassroots public education the Wilderness Committee works to protect Canada’s biodiversity. They have successfully protected millions of hectares of Canadian wilderness in over 40 key wilderness areas.
SPEAKER BIOS FOR GREENSTEAM EVENT FEBRUARY 11, 2010
Juvarya Warsi, Strategist of the Light House Sustainable Building Centre
Juvarya is an accomplished environmental economist with experience expertise in real estate development, green buildings and the growing low carbon economy. As strategist for Light House, Vancouver’s resource centre and showplace for BC’s green building industry, Juvarya leads policy development and carbon reduction strategies for a range of public and private sector clients.
Maureen Cureton, Vancity’s Green Business
Maureen began her career working with an organic recycling company. Today she brings her commitment to sustainability to her work as Green Business Manager with Vancity’s Social Finance division. An accomplished educator and author, Maureen was a project manager at Rocky Mountain Institute—world renowned for research and consulting in support of natural capitalism and sustainable development. She designs and teaches courses and workshops in studies in sustainability for several universities and has co-authored three books including Green Development: Integrating Ecology and Real Estate Development.
Brady Dahmer and Lindsay Nahmiache, Founders of the Projecting Change Film Festival
Projecting Change is an innovative organization founded by Brady Dahmer of Brady Dahmer Design and Lindsay Nahmiache of P.R. firm Jive Communications. Projecting Change promotes green and sustainable living through engaging, entertaining educational films and inspiring speakers. Brady Dahmer is one of Vancouver’s leading graphic designers working in print and interactive media. Lindsay Nahmiache has a wide range of international and national expertise working in the North American, European and Indian Film Industries.
Cease Wyss, Food Activist, Filmmaker, educator
Cease Wyss has been an important activist working with food activism issues, and with Vancouver’s Downtown Eastside for many years. In addition to her work as a media educator, filmmaker, illustrator and artist, she was the subject of the film Indigenous Plant Diva. Cease also works at the Vancouver Native Health Society on their Good Food Box and Garden Mentoring programs.
PUBLIC SERVICE ANNOUNCEMENTS
February 7, 2010
Join Greenstream 2010 February 11 at Light House Sustainable Building Centre
Help B-C’s Green business and non-profit community “Make Green the Mainstream” Thursday February 11 at GreenStream 2010 at the Light House Sustainable Building Centre in Vancouver. Sample locally-made products and learn how you can help make Vancouver the world’s greenest city. Admission is free, with a five-dollar donation suggested.
Thursday, February 4, 2010
Snow Peas and Carrots with Lemon Vinaigrette
INGREDIENTS
Carrots, peeled
Snow peas, trimmed, cut into matchsticks (julienne)
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1/4 tsp minced garlic
1/4 tsp sea salt
Pepper to taste
1/4 tsp fresh thyme leaves
DIRECTIONS
Using a mandoline or a sharp knife, julienne carrots and snow peas (cut into 3" matchsticks).
Place carrots and snow peas in a saucepan with boiling salted water, then immediately drain and plunge into ice water; drain again and put into a bowl. Set aside.
Whisk olive oil, lemon juice, minced garlic, salt, pepper, and thyme together in a small bowl. Once blended, pour a small amount over vegetables, toss lightly and chill for at least an hour. Serve chilled.
Carrots, peeled
Snow peas, trimmed, cut into matchsticks (julienne)
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1/4 tsp minced garlic
1/4 tsp sea salt
Pepper to taste
1/4 tsp fresh thyme leaves
DIRECTIONS
Using a mandoline or a sharp knife, julienne carrots and snow peas (cut into 3" matchsticks).
Place carrots and snow peas in a saucepan with boiling salted water, then immediately drain and plunge into ice water; drain again and put into a bowl. Set aside.
Whisk olive oil, lemon juice, minced garlic, salt, pepper, and thyme together in a small bowl. Once blended, pour a small amount over vegetables, toss lightly and chill for at least an hour. Serve chilled.
Sherry Tofu and Snow Peas
INGREDIENTS
3 Tbsp extra virgin olive oil
1 lb extra firm tofu, cut into 1/2 inch cubes
1/4 cup dry sherry
3 Tbsp tamari
1 1/2 tsp cornstarch
2 cups snow peas, trimmed
2 whole green onions, minced
2 Tbsp minced fresh yellow onions
1/2 cup sliced water chestnuts or quartered water chestnuts
1 tsp minced roasted garlic
1/2 cup roasted cashews
3 Tbsp lemon juice
1/4 tsp pepper
DIRECTIONS
Over medium heat, heat 1 tablespoon of the oil. Fry the tofu, covered, until the tofu is nicely browned; remove from heat.
In a small bowl, mix together the sherry, tamari, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
Cut each snow pea into 2 to 3 pieces. Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture. Serve immediately with rice or noodles.
3 Tbsp extra virgin olive oil
1 lb extra firm tofu, cut into 1/2 inch cubes
1/4 cup dry sherry
3 Tbsp tamari
1 1/2 tsp cornstarch
2 cups snow peas, trimmed
2 whole green onions, minced
2 Tbsp minced fresh yellow onions
1/2 cup sliced water chestnuts or quartered water chestnuts
1 tsp minced roasted garlic
1/2 cup roasted cashews
3 Tbsp lemon juice
1/4 tsp pepper
DIRECTIONS
Over medium heat, heat 1 tablespoon of the oil. Fry the tofu, covered, until the tofu is nicely browned; remove from heat.
In a small bowl, mix together the sherry, tamari, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
Cut each snow pea into 2 to 3 pieces. Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture. Serve immediately with rice or noodles.
Tuesday, February 2, 2010
GEO Partner Profile: Zowie Zazubean!
Vancouver’s own Zazubean chocolates have become GEO favorites for their decadent tasting dark chocolate and the company’s commitment to fair trade.
Zazubean sources only “Fair Trade” 100% organic chocolate. So every time you purchase Zazubean chocolates you are making a choice to help farmers and their families have a better living by ensuring that they get a fair wage for their cocoa beans, coffee and sugar.
The Zazubean story began when co-founder Tiziana Ienna and a group of friends realized there was a market for gourmet chocolate that would be healthy and delicious. They envisioned a rich chocolate blended with superfoods to promote energy, libido and brain power and female health.
Of course, you don’t need Valentine’s Day to savor chocolate’s benefits! Dark chocolate with a minimum cocoa content of 70% is full of antioxidants rich in flavonoids that may help protect against heart disease and high blood pressure. It’s also a source of magnesium and trace elements.
Try some fabulously functional Zazubean Chocolate, Vancouver’s own!
Zazubean sources only “Fair Trade” 100% organic chocolate. So every time you purchase Zazubean chocolates you are making a choice to help farmers and their families have a better living by ensuring that they get a fair wage for their cocoa beans, coffee and sugar.
The Zazubean story began when co-founder Tiziana Ienna and a group of friends realized there was a market for gourmet chocolate that would be healthy and delicious. They envisioned a rich chocolate blended with superfoods to promote energy, libido and brain power and female health.
Of course, you don’t need Valentine’s Day to savor chocolate’s benefits! Dark chocolate with a minimum cocoa content of 70% is full of antioxidants rich in flavonoids that may help protect against heart disease and high blood pressure. It’s also a source of magnesium and trace elements.
Try some fabulously functional Zazubean Chocolate, Vancouver’s own!
From Our Newsletter: Greening the Olympics?
It's nearly impossible to truly "green" a massive event like the Olympics, although we get points for trying. Hundreds of thousands of people will produce thousands of metric tons of garbage. Plastic trinkets of every type and size will be sold. The wealthy will burn jet fuel on private planes. And the majority of those land, air and sea military craft sure aren't hybrids.
About those planes...
One Olympic controversy arose concerning the proposed carbon offset program. Vancouver has offset the carbon produced in preparing for the Games (110,000 tons). However, over half of the total carbon count attributed to the Olympics will come from the people flying from all over the world to Vancouver. VANOC is relying on visitors and competing countries to voluntarily invest in an offset fund. If enough people don't volunteer, we won't reach our goal: 300,000 tons. Stay tuned for final results after the Games.
Here are a couple of the projects helping our Green City shine:
A Streetcar named Sustainability Star
The City of Vancouver and Bombardier Transportation has introduced The Olympic Line – Vancouver's Modern Streetcar. This "pimp my streetcar ride green" project is a prototype. But over 6,000 people who rode it on opening day (January 21), and nearly 9,000 people per day taking it since are making it popular enough so hopefully it will be a "keeper". Connecting Granville Island to the Canada Line Olympic Village Station (Cambie Street and West 2nd Avenue) until March 21, 2010, the Olympic line is FREE. Hours: 6:30 AM to 12:30 A> daily. Visit Getting Around for more ways to travel in sustainable style during the Olympics.
True Green at False Creek?
Despite scandals and budget woes, Vancouver's Olympic Village in False Creek is ready and seeking LEED gold certification (second highest level of certification) for its buildings and the highest platinum rating for its community center.
As seen on the news, buildings feature solar panels and self-sustaining "green roofs" that use a rainwater collection system. Radiant in-floor heating systems also save energy while reducing the circulating pollutants inherent to forced-air systems. Visit Olympics Going Green for more information on False Creek Olympic Village.
About those planes...
One Olympic controversy arose concerning the proposed carbon offset program. Vancouver has offset the carbon produced in preparing for the Games (110,000 tons). However, over half of the total carbon count attributed to the Olympics will come from the people flying from all over the world to Vancouver. VANOC is relying on visitors and competing countries to voluntarily invest in an offset fund. If enough people don't volunteer, we won't reach our goal: 300,000 tons. Stay tuned for final results after the Games.
Here are a couple of the projects helping our Green City shine:
A Streetcar named Sustainability Star
The City of Vancouver and Bombardier Transportation has introduced The Olympic Line – Vancouver's Modern Streetcar. This "pimp my streetcar ride green" project is a prototype. But over 6,000 people who rode it on opening day (January 21), and nearly 9,000 people per day taking it since are making it popular enough so hopefully it will be a "keeper". Connecting Granville Island to the Canada Line Olympic Village Station (Cambie Street and West 2nd Avenue) until March 21, 2010, the Olympic line is FREE. Hours: 6:30 AM to 12:30 A> daily. Visit Getting Around for more ways to travel in sustainable style during the Olympics.
True Green at False Creek?
Despite scandals and budget woes, Vancouver's Olympic Village in False Creek is ready and seeking LEED gold certification (second highest level of certification) for its buildings and the highest platinum rating for its community center.
As seen on the news, buildings feature solar panels and self-sustaining "green roofs" that use a rainwater collection system. Radiant in-floor heating systems also save energy while reducing the circulating pollutants inherent to forced-air systems. Visit Olympics Going Green for more information on False Creek Olympic Village.
Lighten Your Footprint - Recycle with GEO
Throughout the month of February members will be able to downsize the clutter in their homes and feel good about it by knowing that old electronics and batteries are not contributing to toxic waste in landfills. Drivers working for our grocery delivery service will be taking away unwanted items in bins as they drop off containers full of healthy organic foods. At the end of the month, GEO will drop-off used electronics to the Return-It Program.
According to Earth911.com, electronic waste accounts for 70 percent of the overall toxic waste currently found in landfills. In addition to valuable metals like aluminum, electronics often contain hazardous materials like mercury. When placed in a landfill, these materials can contaminate soil as well as drinking water. With a vision to develop, manage and improve systems to recover used packaging and end-of-life product from consumers to ensure that they are properly recycled and not land-filled or incinerated the Return-It Program is a not-for-profit, product stewardship corporation.
Besides old batteries, Green Earth members will be able to dispose of desktop computers, laptop computers, printers, and monitors. Nasreen from Burnaby, who received deliveries for more than a year, was proud to be a recipient of this unique service, "We feel we share the same philosophy of trying to make a difference to help lighten our environmental footprint. The community-based focus, various tips and the pick-up of used batteries were much appreciated."
As a small business GEO supports local farmers and businesses with a portion of profits going to a variety of non-profit groups. But the greatest advantage to members may be the time savings: shopping with Green Earth Organics takes just a few minutes online, while studies have shown that the average family spends up to 4 hours grocery shopping per week.
To learn more about the important work the ENCORP's Return-It Program provides for our community visit www.encorp.ca
According to Earth911.com, electronic waste accounts for 70 percent of the overall toxic waste currently found in landfills. In addition to valuable metals like aluminum, electronics often contain hazardous materials like mercury. When placed in a landfill, these materials can contaminate soil as well as drinking water. With a vision to develop, manage and improve systems to recover used packaging and end-of-life product from consumers to ensure that they are properly recycled and not land-filled or incinerated the Return-It Program is a not-for-profit, product stewardship corporation.
Besides old batteries, Green Earth members will be able to dispose of desktop computers, laptop computers, printers, and monitors. Nasreen from Burnaby, who received deliveries for more than a year, was proud to be a recipient of this unique service, "We feel we share the same philosophy of trying to make a difference to help lighten our environmental footprint. The community-based focus, various tips and the pick-up of used batteries were much appreciated."
As a small business GEO supports local farmers and businesses with a portion of profits going to a variety of non-profit groups. But the greatest advantage to members may be the time savings: shopping with Green Earth Organics takes just a few minutes online, while studies have shown that the average family spends up to 4 hours grocery shopping per week.
To learn more about the important work the ENCORP's Return-It Program provides for our community visit www.encorp.ca
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