Pumpkin pie using fresh garden pumpkins are best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.
INGREDIENTS
One medium pumpkin
1 Tbsp vegetable oil
1/2 tsp ground ginger
1/2 tsp ground cinnamon
3/4 tsp sea salt
Four eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup whipping cream
One recipe pastry for a 9-inch single crust pie
DIRECTIONS
Preheat oven to 325 degrees. Cut pumpkin in half and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Mash, or puree in small batches in a blender.
In large bowl, blend together 2 cups of pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 degrees for 50 to 55 minutes, or until a knife inserted 1-inch from edge of pie comes out clean. Cool on a wire rack.
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.
Sunday, October 25, 2009
Thursday, October 22, 2009
Afghan Woman Dares to Speak Out
Saturday, November 14th, 7 PM
St. Andrew's Wesley Church: 1022 Nelson St., at the corner of Burrard
Suggested donation: $10; no one turned away
Come hear Malalai Joya, author of "A Woman Among Warlords: The Extraordinary Story of an Afghan Who Dared to Raise Her Voice". Her book is an inspiring story of courage and struggle against oppressive regimes, clearly describing the atrocious conditions faced by women in Afghanistan. For speaking out, Joya has had numerous attempts on her life.
"It is hard to find words to capture the incredible courage of this amazing woman. Malalai Joya is raising an eloquent voice, and we owe to her, and to her people, to listen carefully, to learn, and to act." - Noam Chomsky.
Organized by stopwar.ca.
Sponsors: Simon & Schuster Canada, the Canadian Peace Alliance, Voice of Women - Canada, rabble.ca, Iranian Centre for Peace, Freedom and Social Justice.
St. Andrew's Wesley Church: 1022 Nelson St., at the corner of Burrard
Suggested donation: $10; no one turned away
Come hear Malalai Joya, author of "A Woman Among Warlords: The Extraordinary Story of an Afghan Who Dared to Raise Her Voice". Her book is an inspiring story of courage and struggle against oppressive regimes, clearly describing the atrocious conditions faced by women in Afghanistan. For speaking out, Joya has had numerous attempts on her life.
"It is hard to find words to capture the incredible courage of this amazing woman. Malalai Joya is raising an eloquent voice, and we owe to her, and to her people, to listen carefully, to learn, and to act." - Noam Chomsky.
Organized by stopwar.ca.
Sponsors: Simon & Schuster Canada, the Canadian Peace Alliance, Voice of Women - Canada, rabble.ca, Iranian Centre for Peace, Freedom and Social Justice.
Chickpea and Kale with Homemade Paneer
This easy Indian dish features fresh, homemade cheese.
Homademade Paneer
INGREDIENTS
8 cups homogenized milk
1 cinnamon stick (optional)
1/4 cup lemon juice
DIRECTIONS
In a large heavy-bottomed pot, heat milk and cinnamon stick (if using) over medium-high heat. Bring to boil, stirring frequently. As milk starts to boil, stir in lemon juice. Remove from heat. Let stand 15 minutes. Remove cinnamon stick and discard.
Meanwhile, line a sieve with a triple layer of cheesecloth. Set over a large bowl. Pour curdled milk into sieve, saving the liquid - the whey - for cooking. Gather up edges of cheesecloth around curds to make a snug pouch. Twist and tie closed with long piece of string. Use other end of string to hang pouch over the sink or a bowl. Let drip, gently squeezing occasionally to drain off excess liquid, for at least 2 hours or until well drained.
Untie bundle but keep wrapped. Place on a plate. Put another plate on top and then a heavy weight (such as a large pot of water) and let sit for another 2 to 4 hours or until flattened to a firm 5" diameter disk, about 3/4" thick.
Pat dry, remove cheese from cheesecloth and cut into 1" squares. Paneer can be kept, covered and refrigerated, for up to 3 days.
Chickpea and Kale Paneer
INGREDIENTS
1 Tbsp extra virgin olive oil vegetable oil
1 Tbsp butter
1 batch Homemade Paneer (recipe above) or some extra firm tofu, cubed
1/4 tsp cumin
Sea salt, to taste
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1 Tbsp bottled curry paste
6 cups kale, trimmed and coarsely chopped
2 cups whey (leftover from making paneer) or diluted vegetable broth
1 can chick peas, drained and rinsed
1 cup tomato sauce
2 tsp packed brown sugar
1/2 tsp sea salt
1/2 cup chopped cilantro (optional)
2 green onions, chopped (optional)
Plain Yogurt (optional)
Warmed tortillas (or another flat bread), or hot rice (optional)
DIRECTIONS
In large non-stick skillet, heat oil and butter over medium-high heat. Add paneer. Season with cumin and salt to taste. Cook for 3-5 minutes, turning often until golden brown all over. With slotted spoon, transfer to plate.
Reduce heat to medium. Add garlic, ginger, and curry paste to pan. Cook, stirring, for 30 seconds. Stir in kale. Cook, stirring, for 1 minute.
Pour in whey and bring to boil. Reduce heat and simmer for about 10 minutes or until kale is almost tender (most of whey will evaporate).
Stir in chick peas, tomato sauce, sugar, and 1/2 tsp salt. With potato masher, coarsely mash about two-thirds of the chickpeas. Add paneer, gently spooning kale mixture over top to smother cubes.
Return to simmer and cook, covered, for about 5 minutes or until kale is tender and paneer is heated through. Sprinkle with cilantro and green onions if using. Serve immediately, either topped with yogurt to taste, wrapped in warmed tortillas, or over rice.
Homademade Paneer
INGREDIENTS
8 cups homogenized milk
1 cinnamon stick (optional)
1/4 cup lemon juice
DIRECTIONS
In a large heavy-bottomed pot, heat milk and cinnamon stick (if using) over medium-high heat. Bring to boil, stirring frequently. As milk starts to boil, stir in lemon juice. Remove from heat. Let stand 15 minutes. Remove cinnamon stick and discard.
Meanwhile, line a sieve with a triple layer of cheesecloth. Set over a large bowl. Pour curdled milk into sieve, saving the liquid - the whey - for cooking. Gather up edges of cheesecloth around curds to make a snug pouch. Twist and tie closed with long piece of string. Use other end of string to hang pouch over the sink or a bowl. Let drip, gently squeezing occasionally to drain off excess liquid, for at least 2 hours or until well drained.
Untie bundle but keep wrapped. Place on a plate. Put another plate on top and then a heavy weight (such as a large pot of water) and let sit for another 2 to 4 hours or until flattened to a firm 5" diameter disk, about 3/4" thick.
Pat dry, remove cheese from cheesecloth and cut into 1" squares. Paneer can be kept, covered and refrigerated, for up to 3 days.
Chickpea and Kale Paneer
INGREDIENTS
1 Tbsp extra virgin olive oil vegetable oil
1 Tbsp butter
1 batch Homemade Paneer (recipe above) or some extra firm tofu, cubed
1/4 tsp cumin
Sea salt, to taste
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1 Tbsp bottled curry paste
6 cups kale, trimmed and coarsely chopped
2 cups whey (leftover from making paneer) or diluted vegetable broth
1 can chick peas, drained and rinsed
1 cup tomato sauce
2 tsp packed brown sugar
1/2 tsp sea salt
1/2 cup chopped cilantro (optional)
2 green onions, chopped (optional)
Plain Yogurt (optional)
Warmed tortillas (or another flat bread), or hot rice (optional)
DIRECTIONS
In large non-stick skillet, heat oil and butter over medium-high heat. Add paneer. Season with cumin and salt to taste. Cook for 3-5 minutes, turning often until golden brown all over. With slotted spoon, transfer to plate.
Reduce heat to medium. Add garlic, ginger, and curry paste to pan. Cook, stirring, for 30 seconds. Stir in kale. Cook, stirring, for 1 minute.
Pour in whey and bring to boil. Reduce heat and simmer for about 10 minutes or until kale is almost tender (most of whey will evaporate).
Stir in chick peas, tomato sauce, sugar, and 1/2 tsp salt. With potato masher, coarsely mash about two-thirds of the chickpeas. Add paneer, gently spooning kale mixture over top to smother cubes.
Return to simmer and cook, covered, for about 5 minutes or until kale is tender and paneer is heated through. Sprinkle with cilantro and green onions if using. Serve immediately, either topped with yogurt to taste, wrapped in warmed tortillas, or over rice.
Thursday, October 15, 2009
Kale Chips
INGREDIENTS
4-5 kale leaves, trimmed of their stems
1 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
Dried herbs and spices of your choice
DIRECTIONS
Wash the leaves, shake off excess water, tear the leaves into "chip size" pieces. A leaf the size of your palm would make 2-3 pieces.
Put all leaves into a large bowl. Add the red wine vinegar and olive oil to the leaves. Next sprinkle with dried herbs or spices of your choice. Thoroughly mix and coat the leaves evenly.
Spread the kale leaves in a single layer on a large cookie sheet. You may want to spray a bit of additional olive oil on the cookie sheet to keep the leaves from sticking to the cookie sheet.
Bake the kale leaves in a 350 degree oven until the leaves get crisp. They will wilt at first but then start to crisp up. The color of the kale leaves will darken from a bright green to a deeper green.
Turn them with a spatula after about 10 minutes and continue to bake them for 10-20 minutes longer. Check often at the 15 and 20 minute marks to make sure they do not burn.
Serve right away or at room temperature.
4-5 kale leaves, trimmed of their stems
1 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
Dried herbs and spices of your choice
DIRECTIONS
Wash the leaves, shake off excess water, tear the leaves into "chip size" pieces. A leaf the size of your palm would make 2-3 pieces.
Put all leaves into a large bowl. Add the red wine vinegar and olive oil to the leaves. Next sprinkle with dried herbs or spices of your choice. Thoroughly mix and coat the leaves evenly.
Spread the kale leaves in a single layer on a large cookie sheet. You may want to spray a bit of additional olive oil on the cookie sheet to keep the leaves from sticking to the cookie sheet.
Bake the kale leaves in a 350 degree oven until the leaves get crisp. They will wilt at first but then start to crisp up. The color of the kale leaves will darken from a bright green to a deeper green.
Turn them with a spatula after about 10 minutes and continue to bake them for 10-20 minutes longer. Check often at the 15 and 20 minute marks to make sure they do not burn.
Serve right away or at room temperature.
Plum Custard
INGREDIENTS
1 cup water
1/2 cup cream
2 Tbsp cornstarch
2 eggs, beaten
1 cup plums, pitted and sliced
1 tsp vanilla
whipping cream, whipped
Sliced plums and spearmint leaves as garnish
DIRECTIONS
Mix water and cream together. Carefully mix liquid into cornstarch in a pot. Begin cooking over low heat.
Add beaten eggs, sliced plums, and vanilla. Cook until thick.
Top with whipped cream. Garnish with fresh sliced plums and spearmint.
1 cup water
1/2 cup cream
2 Tbsp cornstarch
2 eggs, beaten
1 cup plums, pitted and sliced
1 tsp vanilla
whipping cream, whipped
Sliced plums and spearmint leaves as garnish
DIRECTIONS
Mix water and cream together. Carefully mix liquid into cornstarch in a pot. Begin cooking over low heat.
Add beaten eggs, sliced plums, and vanilla. Cook until thick.
Top with whipped cream. Garnish with fresh sliced plums and spearmint.
Avocado Salsa
INGREDIENTS
1 cup chopped sweet white onion
1/4 cup chopped sundried tomatoes (packed in oil)
1 Tbsp white wine vinegar
1/4 tsp sea salt
1/4 tsp crushed red pepper flakes
3 ripe (but still firm) avocados, diced
DIRECTIONS
Mix onion with sundried tomatoes, vinegar, red pepper flakes, and salt. Gently fold in avocado. Chill 1 hour to marry flavours. Serve at room temperature.
Makes about 3-1/2 cups.
1 cup chopped sweet white onion
1/4 cup chopped sundried tomatoes (packed in oil)
1 Tbsp white wine vinegar
1/4 tsp sea salt
1/4 tsp crushed red pepper flakes
3 ripe (but still firm) avocados, diced
DIRECTIONS
Mix onion with sundried tomatoes, vinegar, red pepper flakes, and salt. Gently fold in avocado. Chill 1 hour to marry flavours. Serve at room temperature.
Makes about 3-1/2 cups.
Sunday, October 11, 2009
Recipes
RECIPES
BY INGREDIENT:
Spices, Herbs, and Other Seasonings
apple cider vinegar | balsamic vinegar | basil | chile powder | chili pepper | chive | cilantro | cinnamon | cumin | curry powder | dill | dried cranberries | garlic | ginger | green onion | jalapeno | mint | miso | mustard | nutmeg | onion | oregano | parsley | pesto | rosemary | sage | salsa | sea salt | shallot | tamari | tarragon | thyme | turmeric
baked | barbequed | breakfasts | canned | desserts | drinks | dips | roasted | salads | sandwiches | side dishes | snacks | soups | vegan
BY INGREDIENT:
Spices, Herbs, and Other Seasonings
Sweet Ingredients
agave | almond butter | chocolate | cocoa powder | dates | demerara sugar | dried cranberries | dried currants | honey | maple syrup | peanut butter | pumpkin seed butter | raisins | soy pudding | vanilla bean
Fruits
apple | apricot | asian pear | avocado | banana | blackberry | blueberry | cantaloupe | cherry | coconut | cranberry | fig | grapefruit | grapes | honeydew | kiwi | kiwi berry | lemon | lime | mandarin | mango | nectarine | olives | orange | passionfuit | peach | pear | persimmon | pineapple | plum | raisins | raspberry | rhubarb | strawberry | tangerine | tomato
Vegetables
acorn squash | alfalfa sprouts | artichoke | arugula | asparagus | avocado | banana pepper | beet | bell pepper | bok choy | broccoli | cabbage | capers | carrot | cauliflower | celery | chard | collard greens | corn | cucumber | dandelion greens | delicata squash | dried mushroom | eggplant | escarole | fennel | garlic scape | green beans | green onion | kale | leek | lettuce | mushroom | mustard greens | olives | onion | parsnip | peas | potato | pumpkin | radish | rapini | red onion | snow peas | spaghetti squash | spinach | sunburst squash | sundried tomato | sweet potato | tomato | turnip | winter squash | yam | zucchini
Dairy
blue cheese | bocconcini | cheddar | chevre | coconut milk | cottage cheese | cream cheese | Earth Balance buttery spread | emmental | feta | Greek Yogurt | mozzarella | parmesan | sour cream | Swiss cheese | whipping cream | yogurt
Proteins
almond | black bean | butter bean | cannellini bean | cashew | chia | chickpea | egg | fava bean | Great Northern bean | hazelnut | kidney bean | lentil | pecan | pistachio | pumpkin seed | seitan | silken tofu | smoked tofu | soy flour | split pea | sunflower seed | tempeh | tofu | walnut
Grains & Cereals
bread crumbs | cornflakes | cornmeal | couscous | gluten-free flour | oats | pasta | polenta | quinoa | rice | spelt | wild riceFriday, October 9, 2009
SPEC Harvest Festival
Since 1969, SPEC has been a strong and consistent advocate for environmental protection, offering practical solutions for building healthy communities - from helping eliminate the use of DDT to establishing the first recycling depots in BC and stopping logging in Vancouver's watersheds, to their current work promoting food security in the Lower Mainland.
Enjoy an afternoon of celebrating community gardens, farmers' markets and SPEC's 40th birthday as you learn about the current and past work of BC's oldest environmental interest group, and have the opportunity to get involved with SPEC's future.
Location: The SPEC Building, 2150 Maple St., Vancouver.
Time: October 17th, 3 - 6 PM.
Website: www.spec.bc.ca
Enjoy an afternoon of celebrating community gardens, farmers' markets and SPEC's 40th birthday as you learn about the current and past work of BC's oldest environmental interest group, and have the opportunity to get involved with SPEC's future.
Location: The SPEC Building, 2150 Maple St., Vancouver.
Time: October 17th, 3 - 6 PM.
Website: www.spec.bc.ca
Thursday, October 8, 2009
Carrot Fries
INGREDIENTS
1 lb carrots (about 8), peeled and trimmed
1 tsp extra virgin olive oil
1/2 tsp sea salt
Parchment paper for baking
DIRECTIONS
Preheat oven to 400 degrees F.
Cut the carrots into sticks that are about 4 inches long. Put the sticks into a bowl and pour the olive oil over them and mix to coat.
Next, place the carrot sticks on a single layer on a baking sheet lined with parchment paper. Then sprinkle the carrots with the salt.
Bake the carrots until they begin to crisp (about 20 to 25 minutes). Serve hot.
1 lb carrots (about 8), peeled and trimmed
1 tsp extra virgin olive oil
1/2 tsp sea salt
Parchment paper for baking
DIRECTIONS
Preheat oven to 400 degrees F.
Cut the carrots into sticks that are about 4 inches long. Put the sticks into a bowl and pour the olive oil over them and mix to coat.
Next, place the carrot sticks on a single layer on a baking sheet lined with parchment paper. Then sprinkle the carrots with the salt.
Bake the carrots until they begin to crisp (about 20 to 25 minutes). Serve hot.
Stone Soup Film Festival
Stone Soup Film Festival: Exploring the Politics of Food
October 17th and 18th - Britannia High School Auditorium
The local food movement is apparent everywhere you go these days. From neighbourhood gardens to thriving farmers’ markets and even backyard chicken coops, Vancouverites are embracing it with gusto.
The Sustenance Festival is pleased to feed that enthusiasm with the first annual "Stone Soup Film Festival: Exploring the Politics of Food". The festival will screen a wide range of films that emphasize the positive efforts being made to change our current food system and empower this generation to take action.
Selections include: "The Garden"", the Academy-nominated feature about the fight to save a beloved urban farm in South Central L.A; "Mad City Chickens", a documentary about chickens and the urbanites who love them; "All Jacked Up", a poignant portrait of four teens struggling with sugar addiction; "Food Inc.", an expose on the shocking truth about our food system, and many more!
Festival passes are $15, and admission to individual films is by donation (suggested donation $5). All proceeds go to local community gardens.
For more information, call 604-718-5895 or visit the film blog.
The Stone Soup Film Festival is presented as part of Sustenance: Feasting on Art and Culture, a city-wide food festival to be held from October 3rd to 18th at various locations.
October 17th and 18th - Britannia High School Auditorium
The local food movement is apparent everywhere you go these days. From neighbourhood gardens to thriving farmers’ markets and even backyard chicken coops, Vancouverites are embracing it with gusto.
The Sustenance Festival is pleased to feed that enthusiasm with the first annual "Stone Soup Film Festival: Exploring the Politics of Food". The festival will screen a wide range of films that emphasize the positive efforts being made to change our current food system and empower this generation to take action.
Selections include: "The Garden"", the Academy-nominated feature about the fight to save a beloved urban farm in South Central L.A; "Mad City Chickens", a documentary about chickens and the urbanites who love them; "All Jacked Up", a poignant portrait of four teens struggling with sugar addiction; "Food Inc.", an expose on the shocking truth about our food system, and many more!
Festival passes are $15, and admission to individual films is by donation (suggested donation $5). All proceeds go to local community gardens.
For more information, call 604-718-5895 or visit the film blog.
The Stone Soup Film Festival is presented as part of Sustenance: Feasting on Art and Culture, a city-wide food festival to be held from October 3rd to 18th at various locations.
Rejuvenate Your Life!
Feeling sluggish? Need a fresh start? Join Springs Eternal Natural Health Clinic for a 7-day live food cleanse! Dr. John Pidutti, ND, will guide you through a step-by-step detox program. By the end of the week you will feel amazingly energized and proud of what you can accomplish. You will be bursting with vitality and feel ready to tackle projects old and new!
The next cleanse begins Tuesday, October 13th, 2009, at 6:00pm. $120 per person.
Phone: 604-737-0012
Email: info@springseternal.com
The next cleanse begins Tuesday, October 13th, 2009, at 6:00pm. $120 per person.
Phone: 604-737-0012
Email: info@springseternal.com
Monday, October 5, 2009
Community Potluck Dinner
Community Potluck
"Feeding Ourselves: How do we fare on the Westside?"
Location: Kits Community House: 2305 W 7th (@ Vine)
"Feeding Ourselves: How do we fare on the Westside?"
Presentation with Spring Gillard, author and food systems expert, plus local farmers, fresh produce, resources, and yummy food.
Location: Kits Community House: 2305 W 7th (@ Vine)
Save Wild Salmon Rally
Join the growing movement to save BC's wild salmon at a rally on Saturday, October 3rd at 1 PM at the Vancouver Art Gallery (Georgia Street side between Howe and Hornby).
The Wild Salmon Circle is a citizen action group recently formed to build a large-scale public movement to save wild salmon from total collapse on our coast by removing salmon farms from ancient migratory routes and the BC coast.
The rally will feature music, information, and speakers including Alexandra Morton, Chief Bob Chamberlin, and representatives of the wilderness tourism, commercial, and sports fisheries. There will also be a kid's zone with games to play and a dance stage featuring Nils from Beats Without Borders.
Wild salmon are in crisis. Salmon farming affects wild salmon adversely because the crowded conditions of farmed salmon cages breed parasites. Unfortunately wild salmon often need to swim past these fish farms to get to open sea, and in doing so they pick up heavy infestations of sea lice. Because wild salmon are not fed chemicals and antibiotics to kill the parasites, as less healthy to the consumer farmed salmon are, these infections can kill the wild salmon.
Farmed salmon escaping into the wild is another problem. While you might root for the "escapee", farmed salmon are genetically different from the truly wild fish, and their effect on the wild stock is detrimental.
For more information, or to join The Wild Salmon Circle - citizens concerned with the state of wild salmon, visit their website.
The Wild Salmon Circle is a citizen action group recently formed to build a large-scale public movement to save wild salmon from total collapse on our coast by removing salmon farms from ancient migratory routes and the BC coast.
The rally will feature music, information, and speakers including Alexandra Morton, Chief Bob Chamberlin, and representatives of the wilderness tourism, commercial, and sports fisheries. There will also be a kid's zone with games to play and a dance stage featuring Nils from Beats Without Borders.
Wild salmon are in crisis. Salmon farming affects wild salmon adversely because the crowded conditions of farmed salmon cages breed parasites. Unfortunately wild salmon often need to swim past these fish farms to get to open sea, and in doing so they pick up heavy infestations of sea lice. Because wild salmon are not fed chemicals and antibiotics to kill the parasites, as less healthy to the consumer farmed salmon are, these infections can kill the wild salmon.
Farmed salmon escaping into the wild is another problem. While you might root for the "escapee", farmed salmon are genetically different from the truly wild fish, and their effect on the wild stock is detrimental.
For more information, or to join The Wild Salmon Circle - citizens concerned with the state of wild salmon, visit their website.
Meat your Maker!
The meat-eaters and "flexitarians" among you have been asking for it, and now it's here. Fresh, delicious organic meats from Mclean Organic Foods. Look for yummy European-style bacon, turkey grillers, and sandwich favourites including roast turkey and black forest ham.
In the mid-1990's, Garth Mclean (founder and president of Mclean Organic Foods, Inc.) left the conventional meat industry to explore a career in the natural food industry. During this transition, Garth realized that nitrite-free deli meat products were not available in Canada. He was determined to serve the public good by satisfying the public need for a natural deli meat product free of traditional processed meat additives.
Garth began developing their select line of nitrite-free deli meats, and launched the ‘Natural Farms’ deli meat line at Capers Community Markets' stores in Vancouver, BC. Since then they've become Mclean.
The word "clean" in the company name inspired the company's mission statement: "To produce Clean & Lean™ meat products that nourish the body while supporting natural, humane, and sustainable farming."
In the mid-1990's, Garth Mclean (founder and president of Mclean Organic Foods, Inc.) left the conventional meat industry to explore a career in the natural food industry. During this transition, Garth realized that nitrite-free deli meat products were not available in Canada. He was determined to serve the public good by satisfying the public need for a natural deli meat product free of traditional processed meat additives.
Garth began developing their select line of nitrite-free deli meats, and launched the ‘Natural Farms’ deli meat line at Capers Community Markets' stores in Vancouver, BC. Since then they've become Mclean.
The word "clean" in the company name inspired the company's mission statement: "To produce Clean & Lean™ meat products that nourish the body while supporting natural, humane, and sustainable farming."
Join the First Annual Indigenous Soveignty Week
Defenders of the Land, a national network of First Nations fighting for Indigenous rights, is organizing a cross-Canada week of educational events on Indigenous Rights and issues from October 25th to 31st, 2009.
This week of cultural and educational events is designed to build local relationships and contribute to creating a strong cross-Canada movement for Indigenous rights, self-determination, and justice.
Vancouver area events will include speaking events by First Nations activists and leaders, elders, intellectuals, and supporters. Cultural and arts activities are also planned.
As we enjoy our pumpkin pie it's comforting to think that the issues affecting native peoples don't affect "us". But we're all in the same Coast Salish boat, facing global corporatist, environmental, and economic challenges. "Sovereignty" doesn't sound so bad as we continue to discover what a world under corporate control might actually look like.
Interested in organizing or attending Indigenous Sovereignty Week educational events in your community? Contact defendersoftheland@gmail.com.
This week of cultural and educational events is designed to build local relationships and contribute to creating a strong cross-Canada movement for Indigenous rights, self-determination, and justice.
Vancouver area events will include speaking events by First Nations activists and leaders, elders, intellectuals, and supporters. Cultural and arts activities are also planned.
As we enjoy our pumpkin pie it's comforting to think that the issues affecting native peoples don't affect "us". But we're all in the same Coast Salish boat, facing global corporatist, environmental, and economic challenges. "Sovereignty" doesn't sound so bad as we continue to discover what a world under corporate control might actually look like.
Interested in organizing or attending Indigenous Sovereignty Week educational events in your community? Contact defendersoftheland@gmail.com.
What’s Up With the Two Thanksgivings?
Canadians and Americans both enjoy too much pie, turkey or tofu turkey and have large gatherings with relatives they might otherwise avoid on their Thanksgiving holidays. So… how are the two holidays different?
American Thanksgiving celebrates a time of peace between the "Pilgrims" who left England to settle in the "New World" and the indigenous Native Americans, who taught them how to survive in their new home. It can be argued that their magnanimity didn't turn out so well for the Native Americans in the long run, but that's another story.
American Thanksgiving is also a harvest holiday. It's celebrated at the end of November because the harvest season typically falls later in the US (of course, all this is pre-global-warming) than it does in Canada, since Canada is farther north.
Canadian Thanksgiving is first and foremost a harvest Cclebration, created to commemorate a successful harvest season. We celebrate this on the second Monday in October.
The history of Thanksgiving in Canada also goes back to enterprising English folk, notably English explorer Martin Frobisher. He'd been trying to find a northern passage to the Orient, and while he didn't find that, he did "discover" the rich ecosystem of North America. In the year 1578, he held a formal ceremony, in what is now called Newfoundland, to give thanks for surviving his long journey. This is considered the first Canadian Thanksgiving.
Frobisher was later knighted and had an inlet of the Atlantic Ocean in northern Canada named after him - Frobisher Bay.
Simultaneously French settlers were crossing the ocean. Arriving in Canada with explorer Samuel de Champlain, they also held huge feasts of thanks. In the tradition of the open-minded French, they formed "The Order of Good Cheer" and shared food and wine with their First Nations and Native American neighbours.
Some of the menu similarities arise from the fact that during the American Revolution, Americans who remained loyal to England moved to Canada. They brought with them the traditions of America's Thanksgiving harvest holiday, such as the cornucopia, turkey and pumpkin pie.
There is another similarity that we at Green Earth Organics wish to note. Both "Thanksgiving" holidays celebrate a time when foreigners from across the sea traveled to a land populated by thriving native peoples. And both holidays mark the start of a gradual period of marginalization and displacement of the indigenous peoples who called the "New World" their "Only World".
American Thanksgiving celebrates a time of peace between the "Pilgrims" who left England to settle in the "New World" and the indigenous Native Americans, who taught them how to survive in their new home. It can be argued that their magnanimity didn't turn out so well for the Native Americans in the long run, but that's another story.
American Thanksgiving is also a harvest holiday. It's celebrated at the end of November because the harvest season typically falls later in the US (of course, all this is pre-global-warming) than it does in Canada, since Canada is farther north.
Canadian Thanksgiving is first and foremost a harvest Cclebration, created to commemorate a successful harvest season. We celebrate this on the second Monday in October.
The history of Thanksgiving in Canada also goes back to enterprising English folk, notably English explorer Martin Frobisher. He'd been trying to find a northern passage to the Orient, and while he didn't find that, he did "discover" the rich ecosystem of North America. In the year 1578, he held a formal ceremony, in what is now called Newfoundland, to give thanks for surviving his long journey. This is considered the first Canadian Thanksgiving.
Frobisher was later knighted and had an inlet of the Atlantic Ocean in northern Canada named after him - Frobisher Bay.
Simultaneously French settlers were crossing the ocean. Arriving in Canada with explorer Samuel de Champlain, they also held huge feasts of thanks. In the tradition of the open-minded French, they formed "The Order of Good Cheer" and shared food and wine with their First Nations and Native American neighbours.
Some of the menu similarities arise from the fact that during the American Revolution, Americans who remained loyal to England moved to Canada. They brought with them the traditions of America's Thanksgiving harvest holiday, such as the cornucopia, turkey and pumpkin pie.
There is another similarity that we at Green Earth Organics wish to note. Both "Thanksgiving" holidays celebrate a time when foreigners from across the sea traveled to a land populated by thriving native peoples. And both holidays mark the start of a gradual period of marginalization and displacement of the indigenous peoples who called the "New World" their "Only World".
Sunday, October 4, 2009
About Coquille Cranberries
In the tradition of their ancestors, the Coquille Indian Tribe invites you to enjoy the freshness of their vine-ripened, dry-picked cranberries. Coquille Cranberries are produced from plants of the Stevens variety. The berries are large, deeply colours, and sweeter than other varieties. Coquille Cranberries are harvested in late September and October to capture peak flavour and preserve freshness and quality.
The Coquille Indian Tribe grows and packs their organic cranberries on Tribal land located on the southern Oregon coast near Coos Bay, Oregon, where they have lived for centuries. For the Coquille people, community is their relationship with all that surrounds us, the land, the sea, the sky.
Their relationship with cranberries was altered in the mid-19th century, when miners and settlers poured into the valley and disrupted their traditional way of life. After losing much of their land and being marched north to the Siletz Reservation, settlers introduced cranberry cultivation and hired the Coquille and people from neighbouring tribes for harvesting. The Coquille continued to function as a government and family and the Federal government restored their tribal status in 1989. Today, the Tribe grows cranberries as part of its program of self-sufficiency.
The Coquille Indian Tribe grows and packs their organic cranberries on Tribal land located on the southern Oregon coast near Coos Bay, Oregon, where they have lived for centuries. For the Coquille people, community is their relationship with all that surrounds us, the land, the sea, the sky.
Their relationship with cranberries was altered in the mid-19th century, when miners and settlers poured into the valley and disrupted their traditional way of life. After losing much of their land and being marched north to the Siletz Reservation, settlers introduced cranberry cultivation and hired the Coquille and people from neighbouring tribes for harvesting. The Coquille continued to function as a government and family and the Federal government restored their tribal status in 1989. Today, the Tribe grows cranberries as part of its program of self-sufficiency.
Thursday, October 1, 2009
About Kiwi Berries
Unlike the typical kiwi fruit, which is larger and fuzzy, kiwi berries are only grape-sized (sometimes as big as a small plum) and smooth-skinned. They are also much sweeter. No messy peeling, no fuss, no fuzz... just ready to pop in your mouth and eat. They are great for snacks, adding to lunch boxes, or adding to your cooking.
Kiwi berries contain almost 20 nutrients and are high in antioxidants.
They have as much as five times the vitamin C of an orange.
Kiwi berries have twice the vitamin E of an avocado, but with only 60% of the calories.
They are also high in vitamin A, which is great for the skin, teeth and bones.
These amazing berries have the same amount of B6 as a serving of spinach. There are not many foods as rich in this important nutrient as kiwi berries.
Kiwi berries are rich in folic acid, are high in fibre, have a 'higher per ounce' potassium content than bananas, are an extraordinary source of chromium, and have almost no sodium.
And they are delicious!
Kiwi berries contain almost 20 nutrients and are high in antioxidants.
They have as much as five times the vitamin C of an orange.
Kiwi berries have twice the vitamin E of an avocado, but with only 60% of the calories.
They are also high in vitamin A, which is great for the skin, teeth and bones.
These amazing berries have the same amount of B6 as a serving of spinach. There are not many foods as rich in this important nutrient as kiwi berries.
Kiwi berries are rich in folic acid, are high in fibre, have a 'higher per ounce' potassium content than bananas, are an extraordinary source of chromium, and have almost no sodium.
And they are delicious!
Cranberry Sauce
INGREDIENTS
1 cup water
1 cup sugar
4 cups fresh cranberries
Optional extras: pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
DIRECTIONS
Wash and pick over cranberries. In a saucepan, bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add any number of optional ingredients and stir well.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.
1 cup water
1 cup sugar
4 cups fresh cranberries
Optional extras: pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
DIRECTIONS
Wash and pick over cranberries. In a saucepan, bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add any number of optional ingredients and stir well.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.
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