Living Green with Martine

Is it Really the Gluten?

2015-09-10T13:16:00.003-06:00

Mealtime has become a confusing time for many, particularly those of us who are used to doing things as we have always done. As allergies and food intolerances are at an all time high, new problems such as irritable bowel syndrome (IBS) and leaky gut are emerging rapidly. The truth is, when many people remove modern wheat from their diet, they do feel better.

This is confusing as only one percent of the North American population has been diagnosed with celiac disease. Considering all of those flocking to this nutritional lifestyle, you would think that number to be far higher. It’s clear that not all those who describe themselves as gluten free are celiacs. As health authorities dig in, it seems most studies don’t address how changes on the farm impact what lands on our kitchen table.

The first thing we need to acknowledge is that modern wheat is heavily sprayed with glyphosate. What most people don’t understand is that many farmers employ “desiccation”, which is spraying glyphosate one more time just before harvest. Dr. Stephanie Seneff, a senior research scientist at MIT explains that when the wheat is exposed to glyphosate, it will release more seed as the plant dies. This practice increases yields and helps growers time their harvest. Many also claim that the hybridization and processing of the modern wheat is a factor in the health issues many are experiencing.

Over the years there have been countless anecdotes of those who can’t eat modern wheat, but can eat ancient varieties such as KAMUT® khorasan, emmer, einkorn and spelt. In Italy, where pasta is their national dish, they are taking these sensitivities very seriously. They are not only studying it, manufacturers have responded with over 1200 brands now utilizing KAMUT® wheat. It’s always grown organically, which addresses the pesticide/herbicide issues and is exactly the same as it was 3000 years ago. In the case of modern wheat sensitivity, simply changing the wheat you eat can help solve a whole lot of modern issues on the farm and at dinnertime.

Kamut® Capellini with a Sweet Tomato Pesto

Ingredients

1 package Artesian Acres Kamut® Capellini nests

20-25 organic grape/cherry tomatoes
1/2 cup organic olive oil
1 handful organic fresh basil
1 large organic garlic clove
1 tsp balsamic vinegar
2-3 drops stevia
Salt and pepper to taste
Freshly grated organic parmigiano-reggiano

Method

Pasta:

Bring a large pot of water to a boil. Add salt.
Cook 2 Artesian Acres Kamut® Capellini nests per person for 3-4 minutes or until al dente. Drain.

Sauce:

In a food processor blend half or 10 of the tomatoes, olive oil, basil, garlic, balsamic vinegar, salt, pepper and stevia.
Cut the remaining tomatoes in thirds. Toss the sauce, pasta and fresh tomatoes in a bowl. Top with freshly grated cheese and serve. Serves 4.

Did You Eat GMO's for Breakfast?

2013-05-29T12:05:00.000-06:00

If you ate a conventional brand of cereal manufactured in North America, it most likely contained genetically altered or modified ingredients.

If you are like most people, you probably just didn't know. Or maybe you are aware, but don't understand what GMO's are. Maybe you just don't realize how much this affects you or perhaps you feel like you don't have the power or time to deal with it. You also might believe like many North American's, that ingredients found in popular products have been tested over the long term and are known to be safe.

If you didn't know and are unknowingly feeding your family GMO's, this giant can of worms lurking in your cupboard might come as quite a shock. It takes time, but the shock does wear off once you discover there are many other people who are equally concerned, horrified and angry. And our numbers are growing day by day.

Conventional cereals are notorious for using GMO ingredients. Why you ask? They are most often derived from subsidized crops such as soy and corn. Suspect GMO ingredients often include soy protein, soy protein isolates, soy lecithin, high fructose corn syrup, sugar, brown sugar syrups, corn meals and flours, as well as canola.

Because I really do have faith in humanity, I like to believe that when North America's most trusted brands bought into GMO's, they didn't understand the implications. Did they really think we wouldn't care? Unfortunately, the realist in me knows that corporations assess all risks and rewards and humanity rarely enters into the discussion. The fact that GMO's are found in over 80 percent of processed foods found in the grocery store today is surely as contrived as GMO's themselves.

Cereal manufacturers such as Kellogg's and General Mills aim to keep the status quo, contributing close to two million dollars between them to support the NO side of the recent Proposition 37 ballot initiative in California. They joined biotech giant Monsanto along with many other conventional brands by contributing a total of over 44 million dollars to the eventual defeat of Proposition 37, which was legislation to label GMO's.

Labeling these GMO ingredients is clearly a scary prospect for "food" manufacturers. What is going to happen when the masses discover they have been duped? I can tell you from personal experience that when one discovers they have been eating GMO's unknowingly, they are less than pleased. Especially now that scientists, doctors and health professionals including insurers are coming out publicly about their concerns when it comes to GMO's. More and more evidence supports that GMO's are detrimental to our health and in particular, our immunity.

The question now is how do we move forward? How do you ensure that you and your family are not eating GMO's? Here are a few tips to get started!

1. Focus your diet on whole foods. No more ducking into the drive thru. No more frozen boxes in the microwave. And no fat - low fat - is just plain over. These "foods" are laced with GMO ingredients.

2. Support Certified Organic. Firstly, you will be assured that the food does not contain GMO's. Secondly, supporting companies that have gone all the way to ensure your health and the integrity of their products is surely a good thing for all. And for breakfast choose companies such as Nature's Path are leaders in organic production and deserve your trust.

2. Support brands that provide third party verification that products contain no GMO ingredients, such as the Non-GMO Project. http://www.nongmoproject.org/

3. Read every ingredient label thoroughly. Any ingredient that is or is derived from corn, soy, canola or sugar beets is likely to be a GMO. Although this may seem simple, you will be amazed as to how many derivatives of the above there are and how many products are contaminated with them.

4. Connect with others who are questioning how their food is produced. There are more than you think!

It's clear both the American and Canadian governments are "under the influence" of big biotech. In Europe however, they are not so enamored with GMO's and the boom is being lowered day by day. Should GMO's be banned? Should they merely be labeled? Should you really be feeding them to your family?

At this point the genetic contamination of soy, corn, sugar beets and canola cannot be reversed and growing these crops organically is far from easy and some even say impossible. Although I am worried, I also think companies like Monsanto are seriously underestimating the resolve of the people when it comes to their health and wellbeing of their families. We see this in the growth of the organic sector. I hope that in the coming weeks and months, I can help break down this subject into bite size pieces, so that you may more easily digest the goings' on in your cupboard. Food is a human right and meant to sustain us. And in my mind, our health needs to take precedence over the pocket books of Monsanto's shareholders.

Merchandising Fear ~ The Hypocrisy of the Pink Ribbon

2012-04-20T15:14:00.002-06:00

Photo courtesy of Wikipedia Commons

Cancer. All day, everyday, we are reminded of this killer of far too many of us. I don't believe that anyone can say that they haven't been touched by the disease. Between family and friends, we all know someone who has been affected.

If that wasn't enough, we need to be further reminded of cancer. Television, radio, the internet, billboards. You name the media venue, we are continually reminded that we too could get cancer or will know someone who will get it. And we are continually bombarded to "support the fight for the cure."

Breast cancer is the most recognized cancer, undoubtedly due to the pink ribbon. It has come to symbolize the fight in curing this horrible disease. And because it is about women, us women have rallied our support around all that is pink. And who wouldn't? None of us would ever want to disrespect the dead or minimize the pain of losing a loved one. We all respect a woman who has won the battle. Us women are all about solidarity. It is in our nature. And that is a fact that opportunistic marketers have counted on. And the sad part is that we have allowed these companies to profit from our fear of breast cancer and the respect we have for all those breast cancer has touched.

The thing is, the pink ribbon was designed from the get go to sell product. It was said that it was the brainchild of Evelyn Lauder, of Estée Lauder. Recently, however the truth has come out. Apparently, Estée Lauder approached the real innovator of the ribbon, Charlotte Haley, about using the ribbon for their company. Charlotte made the peach coloured ribbons on her dining room table and attached them to card which said, “The National Cancer Institute annual budget is $1.8 billion, only 5 percent goes for cancer prevention. Help us wake up our legislators and America by wearing this ribbon.” She had no interest in her ribbon being commercialized and at even at that time was asking questions about where the money was going. She declined and Estée Lauder simply changed the colour the ribbon and went on with their marketing plans.

Photo courtesy of 2011 BCA Presskit

Estée Lauder changed the colour of the ribbon and legitimized it's use by spearheading a breast cancer foundation all the while, attaching the ribbon to their products. Evelyn Lauder along with Alexandra Penney, editor of Self Magazine at the time, further popularized the ribbon by creating Breast Cancer Awareness Month in 1991. It is very plausible that this campaign was built with the best intentions in mind, however it is clear that big profits have sailed in ever since.

What amazes me, is that many of Estée Lauder's products contain chemicals known to cause breast cancer. They have made little effort to alter their formulations even after presented with information on their ingredients, that they are undoubtedly aware. Instead of running to innovate it's products, which would surely support the health of their patrons, they have continued on manufacturing products that contain the very chemicals known to contribute to the disease. Then profiting on the sales of their awareness campaign. They are not the only ones. Avon and Revlon are also big pink ribbon supporters who again need to clean up their production in my mind before claiming to support "the cure".

Photo courtesy of Wikipedia Commons

Celebrities like Elizabeth Hurley endorse these products. I'm slightly confused by this as Elizabeth has lived on a 400 acre organic farm for the past nine years. She launched an organic cookie and snack line with Harrods. I thought she was an organic advocate. I guess having to find a new designer pink dress for every Estée Lauder sponsored breast cancer event has distracted her from this contradiction. In any case, pink is everywhere and it seems that there is no danger of it going out of style. But wait. Could it be that all of this "pink" marketing is hitting an ethical roadblock?

It seems the pink ribbon is looping out of control. Companies and products attaching the pink ribbon to companies or products are counting on you to make an ethical choice. But are products that attach a pink ribbon more ethical? Each and every company and product claim to be giving a portion of their profits to breast cancer awareness, but they often fail to disclose how much. You have to wonder with the thousands of pink ribbon products on the market, where is all the money? And how is it that we are no closer to finding a cure? How is the money being spent? Who gets it? There are so many unanswered questions and unfortunately few answers from those raking it in.

When I saw Susan G. Komen for the Cure had created a partnership with KFC, I was horrified. A Pink Bucket of fat laden fried chicken. How could this bring awareness of breast cancer? I'm thinking that fear of a heart attack should be on one's mind as they eat the 250 calories and 16 g of fat in one of their chicken thighs. Not to mention the monosodium glutamate present in just about every savoury menu item. Komen adamantly defended this partnership, as KFC is the single largest donation in their history. In August 2010, KFC donated 4.2 million dollars to Komen. I'm sure it came at a good time, especially when Komen paid over 1.9 million in severance pay from 2008-2010. The salaries of Komen's executives rival those in high level positions in the private sector.

We have pink ribbon vodka, coolers and now beer. I thought alcohol helped contribute to breast cancer? Let's not even get into the barrage of sweat shop bling, shoes, clothing, pins and hats. Sodium laden soup, jellybeans, chocolate and even kitchenware. You name the product and I am sure someone has attached a pink ribbon. Who is monitoring this mess?

And we women are the unwitting victims. We think we are doing something good by supporting these products. We are led to believe that we are all contributing. Working together. Well, the sad fact is no one is working together. With so many foundations and de facto partnerships, there is little cohesion or accountability.

I have the upmost respect for those women who get together and run, jump and roll over for breast cancer. As we all know someone this disease has touched we are all too happy to show our support. The question is who is following all of this up? If ever us gals needed a watchdog it is now and I am thrilled to tell all of you that that a Canadian organization called The Breast Cancer Action Network have jumped to the plate to defend our honor and are asking tough questions.

The Breast Cancer Action Network is passionate about telling it like it is. I started following them a few years ago and have been very impressed with their common sense approach. They inspire us to ask questions. Please check out www.bcaction.org. Their campaign, "Think Before You Pink", hits the nail on the head. As a marketer I have been suspect of the pink ribbon for years and when I first came across them, I knew I was on the right track of diseminating the information I need to make choices. You can find this campaign at www.thinkbeforeyoupink.org. There is also a documentary out called Pink Ribbons, which tells the tale of the pink ribbon and it is not at all pretty. For a quick preview go to www.thinkbeforeyoupink.org/?p=1977

What has become abundantly clear is that the integrity of the pink ribbon needs to be scrutinized and we women need to dig deeper before we part with our hard earned dollars or solicit others to do the same. As it stands the pink ribbon is nothing more than a pacifier. And the big guys like that. Questions can be so burdensome.

Photo courtesy of 2011 BCA Presskit

Estée Lauder raised over 10 million for the Breast Cancer Research Foundation between 1993 and 2003. So, they donated about a million a year. The company however, reported sales of $5.12 billion at the end of the fiscal year in 2003. Their net earnings were $319.8 million dollars. Although Estée Lauder only markets certain products under the banner of the pink ribbon, the brand is attached in many of our minds to the company. I am thinking that the over one million jump in net profits between 2002 and 2003 may have benefited from this brand association. In the big scale of things, a one million dollar donation is peanuts to what the company actually made.

Instead of supporting the pink ribbon, how about asking critical questions? How about taking hold of the health of you and your family? We need to quit thinking that companies profiting from the pink ribbon have our best interests at heart. Take control. How about buying organic produce free of toxic pesticides? How about purchasing cosmetics that have been produced without toxic chemicals. Unfortunately, most of the cosmetic companies sporting pink ribbons contain chemicals that are known to cause cancer. How about consuming meat free of hormones and antibiotics? Bottom line, if it is conventionally produced it is full of these substances not to mention being fed genetically modified feed with no proof that it is safe. How about supporting local, ethically produced products? It's a pretty good assumption that limiting the exposure of ourselves and our families to cancer causing agents is a common sense approach in preventing the disease.

The peach ribbon that was innovated by Charlotte Haley was about creating solidarity among women and asking questions. Challenging the status quo. Since 1991, it has evolved to nothing more than a marketing opportunity to sell products. And with all the money generated by the pink ribbon or it's association, breast cancer continues to be the number one killer of women. How can that be? You would think that by now, organizations would be looking at the causes of breast cancer and eliminating them. You would think these companies would consider basic ethics. As it stands, the pink ribbon is making many companies and their shareholders a lot of money and is a nice write off. There are no standards or guidelines for it's use. It is time to get angry and let them know that instead of seeing pink, we are now seeing red.

Springtime is Fiddlehead Time

2012-03-30T00:24:00.000-06:00

It's springtime! In Canada, when the green starts to pop, it means winter is over. It also means that it won't be long until we can get our hands on a treat only available for a very limited time. Fiddleheads!

A fiddlehead is a young fern that hasn’t quite unfurled its leaves. Early spring is the season for them and it is short. It is only then that food aficionados can start hunting for these precious little treats in riverbanks and forest floors.

Fiddleheads are a great source of omega-3 fatty acids as well as being high in iron and fibre. They are very hearty and have a very unique flavour often described as green beans with a hint of artichoke. They are both simple and delectable and just lovely prepared in a simple stir fry with garlic and a little himalayan salt and cracked pepper.

Always a crowd pleaser, fiddleheads can be found anywhere ferns grow. They are delicious but they do require a little extra care in the preparation department.

Warning ** Do not eat raw or undercooked fiddleheads! Fresh fiddleheads have an unidentified natural protective toxin in the fern of the plant. Don't despair. Guarding against this natural toxin is simple. Just boil the fiddleheads prior to preparation. This is also a necessary step in tenderizing the fiddlehead prior to stir frying, baking or adding them to soups or stews.

Instructions for Cooking Fiddleheads

* Remove as much of the brown papery husk as possible with your fingers. Fresh fiddleheads should then be washed in several changes of cold water to remove any residual husk.

* Cook them in a generous amount of boiling water for 15 minutes or steam them for 10 to 12 minutes until tender. Water used for boiling or steaming fiddleheads should be discarded as it may contain the toxin. These instructions should also be followed prior to sauteing, frying, baking or making other foods (like soups, etc.)

*When preparing fiddleheads for the freezer, blanch for two minutes and freeze in containers/bags. Complete the cooking steps outlined above prior to serving.

Peak Oil: An Interview with Richard Heinberg

2012-03-29T22:20:00.000-06:00

According to Richard Heinberg, we have a little more than global warming to consider when it comes to the impact of the oil economy on the global community.

Martine: What do you identify as the problem?
Richard: The US has been the foremost oil producing nation since the end of World War II and was the producer of over half the global oil. Oil discoveries in the US peaked in the 1930's while production peaked forty years later, in 1970. US production has declined substantially since then. The nation still produces over 5 million barrels each day, but now must import 70 percent of it's oil.

Martine: The concept of peak oil is not new then?
Richard: No. In fact, Jimmy Carter in 1977 tried to warm the American people to either reduce consumption or become more dependent on foreign oil sources. The American people and corporations simply didn't listen. As a result, we had the Carter Doctrine in 1979, which says that the US will use military force to maintain access to the oil supplies of the Middle East.

Martine: What about Canada?
Richard: The same thing is happening in Canada as in the US. Conventional oil production is declining. Total production is not increasing in Canada, even with the boom of the oil sands. As the oil wells have dried up, the oil sands are simply filling the gap. Provinces producing oil are now reaching their peak production and will fall into decline. The problem for Canada is that under NAFTA you are obliged to export oil and natural gas even if there are shortages here.

Martine: It seems we have more to worry about than just global warming?
Richard: There are two problems. First, is where are we going to get oil? As global oil peak production occurs in two, three or four years, we won't be able to make up for shortfalls simply by expanding imports - as the US did after it's national production peak. Are we going to import from Mars? The world will have to make do with a declining yearly amount. The oil that is left will get much more expensive than it already is and prices will grow much more volatile. We are on the verge of this now.
As oil peaks, a second problem emerges. Global climate change is directly linked to our reliance on cheap fossil fuels. But dealing with climate change will require enormous investments in new technologies. As that need for new investment will arise just as the world becomes mired in the economic consequences of Peak Oil. Nature is telling us that this one time gift of nature, which facilitated the industrial revolution, cannot go on. We just cannot continue burning fossil fuels. So how are we going to fuel our homes, lifestyles and economies?

Martine: What options do we have to deal with this?
Richard: Our challenge is to transition away from fossil fuels. Our current dependency is complete and structural. 95 percent of our transportation is reliant on fossil fuels. The agricultural sector depends on fossil fuels and the impact goes much deeper than most think. Production and application of herbicides and pesticides are dependent on fossil fuels. Then harvest and transport of food also depends on gasoline and diesel fuels.

Martine: Are biofuels an option?
Richard: The US is now consuming 20 million barrels of oil per day; for the world, that amount is 85 million barrels a day. There are limits of scale to consider as valuable farmland is needed to produce biofuels. Ultimately, if we want to produce millions of barrels a day to offset our oil consumption we would need to utilize most of our farmland. Presently 17 percent of US corn production is going to biofuel production and that yields a relatively trivial amount. If we were going to grow enough biofuels to "fuel" our economies, we would have no farmland left for food.

Martine: So if biofuels cannot solve the problem, what will?
Richard: We need to deal with this problem primarily on the demand side. We need to look at viable strategies such as more mass transportation options that utilize other sources of "fuel" such as wind generated energy.

Martine: How long do we have?
Richard: 2030 is the tipping point, but that doesn't mean we have until then to start working. If by 2030, we have not reduced emissions dramatically, we will be on a course for a two to six degree increase in the earth's temperature by century's end. Anything over two degrees is considered a disaster; it would set in motion self-reinforcing feedback loops. North Pole caps will not only melt but rather than sunlight bouncing off of snow, it will be absorbed by dark open ocean water, causing still more warming. Meanwhile, sunlight on the bare tundra will release trapped methane gas. Methane is 20 times more dangerous than CO2 emissions. It is a doomsday machine. Once such a process gets started, there is no turning back, even if we stopped cold and ceased all emissions. It wouldn't matter at that point.

Martine: Is there any good news?
Richard: In the absence of definitive leadership from national governments, local governments are taking this in their own hands. There is a growing movement. Many city councils in the US are putting energy transition plans into place. A lot of this has happened in the last two years. Cities such as San Francisco, Oakland and Willits in California as well as Denver, Colorado are all undertaking serious assessments of carbon emissions and fossil fuel dependency. These cities are starting to set a path. And several states have decided to abide by Kyoto even if the US Federal government refuses to.

Martine: Why is it that we are not hearing about this as it affects all of us?
Richard: Unfortunately in the media, if it doesn't bleed it doesn't lead. The media doesn't do a good job of covering slowly developing, systemic crises.

Martine: Do you think that people are starting to catch on?
Richard: The advertising industry is a huge industry using scientific research into psychology to cause the people of the world to do things against their survival interest. The good news is that social marketing is very effective and is waking people up to what the real problems are and what they can do. Between the internet and many new films including Al Gore's Inconvenient Truth, people are starting to pay attention.

Martine: What will it take in your opinion?
Richard: This effort has to include Madison Avenue, Wall Street, Hollywood and Main Street. Just like World War II, everyone needs to contribute to the "war" effort. The challenge is much greater than then. Unless we are willing to approach this crises with the same effort, it does not look good.

This interview was originally published in Organic Lifestyles Magazine.

All images and the below credentials from: www.richardheinberg.com

Richard appears in the documentaries Earth2100 (ABC television, 2009); A Farm for the Future (BBC, 2009); Blind Spot (2008); 11th Hour (produced and narrated by Leonardo DiCaprio, 2007); The History Channel’s Megadisasters series, episode “Oil Apocalypse” (2007); Escape from Suburbia (2007); What a Way to Go: Life at the End of Empire (2007); Crude Impact (2006); Oil, Smoke & Mirrors (2006); the nationally televised PBS documentary Ripe for Change (2006); The Power of Community: How Cuba Survived Peak Oil (2006); and The End of Suburbia (2004).

He has been interviewed by Michael Toms (New Dimensions Radio), Art Bell and George Noori (Coast to Coast AM), Thom Hartmann (Air America), and John Batchelor (WABC), among many others. He has appeared on national radio and/or television (including ABC’s Good Morning America, Al-Jazeera, Canadian Broadcasting Corporation, Australian Broadcasting Corporation, and C-Span) in ten countries, he has been quoted in Time Magazine (October 31, 2005), and his work has been discussed in Harper’s (August, 2006) and in syndicated articles by Reuters and Associated Press. An extensive interview with him appeared in the August, 2006 issue of The Sun magazine.

Actress with a Green Thumb: An Interview with Marsha Mason

2012-03-29T13:57:00.000-06:00

Another interview I dug up from my Organic Lifestyles days that I just loved. I hooked up with Marsha while visiting a natural products show in California and was immediately impressed by her line of products called Resting in the River. All of these products were derived from biodynamic herbs produced on her farm in New Mexico.

I was immediately intrigued by how an actress could evolve to growing herbs and making products. I mean, she could just rest on her laurels. Well, today the only laurels she is resting on are ones she grows. And if you ever get a chance to experience the products she produces, you will truly understand that integrity and purity of products is possible and viable.

www.restingintheriver.com

Martine: When did you develop an interest in herbs and natural healing?
Marsha: I would say I became aware in 1974 when I moved to California. I grew up in St. Louis and lived in New York for many years.

Martine: What do you attribute this awareness to?
Marsha: The fact that California is such a large producer of agriculture and supplies most of the country has some bearing. I'm sure that the hippies and flower power had something to do with it too. The 60's is when people started becoming aware of the land and environment and California was the hub of this thought.

Martine: Most of us know you as an actress. How is it that you became a grower?
Marsha: I didn't plan on it. It has really been an evolution. I moved to New Mexico in 1993 wanting to make some changes in my life. I bought the land but it was over-grazed as there had been cattle on it for a long time. It really all started with wanting to re-generate the soil. I started attending soil fertility classes and met Scott Pitmann who introduced me to permaculture design.

Martine: Why did you start growing herbs?
Marsha: I heard a story of a woman growing chamomile in Arizona. I thought that it would be interesting to try to grow herbs too. I had a bit of a connection with herbal medicine as I had been seeing Dr. Mao, a Chinese herbalist in Los Angeles for years. What I remembered is that Dr. Mao always stressed the importance of knowing how the herbs one was taking were grown.

Martine: How did you get involved with Biodynamic Agriculture?
Marsha: I was attracted by the idea of a larger whole philosophy; the fact that everything is interconnected. As a follower of yoga, those principles suited both my spiritual and physical beliefs. I also liked the woo-woo aspect.

Martine: How did you start growing Biodynamically?
Marsha: I went to a farm in Missouri run by a woman named Ms. Vinny McKinney. She is a big biodynamic advocate and was growing Chinese medicinals for seeds. I was so impressed that there was a source of biodynamically grown seed that I decided to start organic trial beds of these medicinals. I met Emigdio Ballon, who is an agronomist from Bolivia. I sent him to biodynamic workshops and then he would teach me.

www.restingintheriver.com

Martine: What are the primary benefits of Biodynamic principles to the grower?
Marsha: Growing a healthy product and staying connected to the environment are all a part of the biodynamic approach. In Europe, where they have been farming biodynamically for over a hundred years, it has been proven that biodynamic production results in higher bushels per acre. It is clear at harvest on my farm that biodynamically grown herbs are larger, more vibrant and small much stronger.

Martine: How did commercial production come about?
Marsha: I would try growing something and then invite people to come to the farm and see. We invited local herbalists, small independents and herb suppliers. I talked to Mitch Coven of Vitality Works and Daniel Gagnon from Herbs Etc. Both are New Mexico based herb buyers. They weren't very excited and told me that they were seldom impressed. I told them I would even pay for their gas. When they came to the farm, they were surprised at the size and quality of our biodynamically grown herbs.

Martine: When did you become the Chairperson of the New Mexico Organic Commodity Commission?
Marsha: I was appointed by Governor Bill Richardson as the chair of NMOCC three years ago, although I have been on the commission for six.

Martine: What inspired you to start Resting in the River products?
Marsha: Resting in the River evolved from my own needs on the farm. At the beginning, we were harvesting all of our herbs by hand and my hands were taking a beating. The first products I created were salves and tinctures to treat myself. I found a herb called Spillanthes which not many people knew about. I found out it was a very popular in Central America as a toothache herb. I found the seed and grew it. Then I made it into a tincture. I brought it to London when I was doing a play. With eight shows a week and a new environment I wanted to make sure I was healthy throughout the duration of the show.
Whenever I got a sore throat I took the tincture and I never got sick. That became our Throat Therapy. From there we developed Boost Juice. I continued on by developing a tincture I could take when I was overwhelmed and stressed out. I didn't want anything that would put me to sleep, just to calm. That is how we came up with Chill Factor. From the efficacy of these herbs and the salves that I had made, we developed our Body Butter and Body Lotion.

Martine: How is the line going?
Marsha: Sometimes I'm not sure if what we are trying to do is what the people want. Our line is currently unscented. It seems there are a lot of people who want scents in their body care products. Many don't seem to understand that the skin is the largest organ. It absorbs everything. If you put a clove of garlic in the crook of your arm, after a few hours you will be tasting the garlic in your mouth. We are doing R and D on scents, but I am very particular. They have to be pure and they are not easy to find.

Martine: The farm is a popular destination I hear. Tell me about it?
Marsha: We do farm tours during the summer months. This year does not look good for large scale production as we had very little precipitation. Actually this is the driest year since 1804. As a result, we are condensing the plant beds so that we can still have tours and demonstrate our herb production to our guests.

Martine: I guess you have to work around these things.
Marsha: Yes, Mother Nature sets the stage and we need to go with the flow...that is the essence of biodynamic agriculture.

For more information on Marsha Mason and Resting in the River go to www.restingintheriver.com
This interview was originally printed in Organic Lifestyles Magazine, Volume 1, Issue 4.

Organic Living with Mariel Hemingway

2012-03-29T12:48:00.000-06:00

I encountered Mariel Hemingway a few years back when I was in the organic food business. She was a big fan of the flax protein powder and hempseeds that my company produced. The day she called me, I was shocked. What? Mariel Hemingway?

She had done a movie in Vancouver and bought my products. As she couldn't get them in California, she asked me to ship my products directly to her home. I asked her for an interview for my magazine at the time called Organic Lifestyles and she agreed. Here it is again five years later.

Photo credit: Wikipedia Commons

Martine: What does the organic lifestyle mean to you?
Mariel: Organic living and sustainable lifestyle are extremely important. Both create a sense of peace and good health. There is so much fake in the world today. There are so many products and everyone is trying to sell you something. We have so many distractions like TV, radio and cell phones. By surrounding yourself with enough of the real things in life you prepare yourself to tackle the world and all the things it throws your way day to day. It's important to get back to a balance, to a calm. This balance also helps you from getting sick.

Martine: I know you are a very busy person but you also advocate slowing down. Please explain how you do this?
Mariel: I don't force myself to do stuff that I just can't do. Also, if you meditate or even surround yourself with complete silence, you are creating a space for your body and mind. When you stop and breathe, you tend to contemplate and not over-think. It actually gives you energy.

Martine: How long have you been living the organic lifestyle?
Mariel: I have been aware for 35 years, but practising for 25 years.

Martine: Do you consider yourself and activist?
Mariel: In a way...I don't like to tell people what to do. It's important to be conscious of your environment and express your own feelings, if it's your passion.

Martine: For our readers, in your words, how do you connect organic nutrition with yoga?
Mariel: Whenever you do anything like yoga you have a tendency to weed out bad food. The very process of yoga makes you aware of your body and what you put in it.

Martine: Is your family into organic?
Mariel: I have two girls who are 18 and 16 years of age. As they get older they are eating more healthy. They always ate balanced meals at home but I couldn't control what they ate outside the house when they were with their friends or at school. I just thought what I didn't know wouldn't kill me.

Martine: What are the biggest challenges to eating all organic for you?
Mariel: I'm lucky. I live in an area in California that is rich with options. We have a Wholefoods close by and so many other shopping options. I don't do fast food...I simply don't make it an option.

Martine: Eating organic must be tough when you are on the road. How do you do it?
Mariel: If I am working on a set with caterers who don't do organic and fresh food, I simply bring my own. It's not that difficult.

Martine: I've read you eat no carb...when did you start and why?
Mariel: Too many carbohydrates created problems for me. Sugar does not work well in my system. It's really grains that I don't eat as I eat a ton of organic vegetables. It's not so much the carbs themselves but how they are processed in the body. Carbs convert to sugar in the system. Human beings have a tough time breaking down these sugars and what causes aging is how they breakdown in the system. There is also much research linking cancer to high sugar consumption. Also, abhorrent cancer cells eat sugar. I have been researching for my new book and found that people don't process carbs the same. The Japanese and Chinese have bigger pancreases then us so they are equipped to break down sugars better. I eat moderate protein and good fat which fight against high sugars.

Martine: If you don't eat grains where do you get your fibre?
Mariel: I eat a ton of vegetables. I even eat them in the morning for breakfast.

Martine: How do you think that nutrition and environment affects us in our everyday life?
Mariel: You are what you eat and that's not a myth. If you put bad fuel in your body it will function poorly. If your internal environment is healthy, you will have less stress.

Martine: What advice do you have for the less conscious consumer?
Mariel: If you can make one change, it will have a tremendous effect. Quit eating bread as flour products are bad on the system.

An accomplished actress, Mariel now spends most of her time educating the public on sustainable living through her many books and videos.

Dulces Sueños - The Epidemic of Escopolamina

2011-09-18T13:50:00.001-06:00

Burundanga growing in a Toronto backyard

Dulces sueños. Sounds sweet doesn't it? Well, that is because it means "sweet dreams" in Spanish. Romantic and poetic in pure Latin American style. It is a phrase traditionally used to bid a fond sleep full of wonderful dreams.

Unfortunately, this phrase has taken on a whole new meaning here in Latin America in recent times. It has become a phrase of fear and apprehension, the subject of folklore, songs and music videos, depicting the state of a victim who is drugged by escopolamina. Escopolamina is the spanish word for scopolamine.

Both men and women alike have become victims of this powerful drug. Escopolamina makes GBH, roofies and the like, look like child's play. Just like typical date rape drugs, the victim can't remember anything of the encounter that led them to being robbed, assaulted or raped, however the kicker here is that escopolamina makes the victim completely susceptible to the power of suggestion. A literal zombie, absolutely complicit in the theft of their belongings, draining of their bank accounts and the violation of their very being. Once in contact with escopolamina as one Columbian drug dealer is quoted as saying, "Once we've got you, we own you."

The stories are horrifying and the power of escopolamina is unrivaled. On the web, it isn't easy to find a whole lot of information, in English that is. You find articles only that address the pharmaceutical applications of scopolamine. However, in Spanish, the accounts are endless. Stories, videos by the thousand. Pretty much every country advisory warns their citizens of the dangers of an encounter with scopolamine/escopolamina when traveling here in South America.

It is easy to get tagged by the drug. In your drink. Spiked cigarettes. Sweets and other foods. It is odorless and tasteless. Criminals can simply blow it in your face. It is said that it can also be transmitted simply by contact on the skin. A flyer, perfume sample and even a business card. Minutes later, the victim becomes absolutely subservient. The problem is that depending on the dose, you could be "lost" for two hours to two days and if in fact you are given too much, you can fall asleep or worse, it can also result in death. In Bogota, it is said that one out of five hospital admissions are a result of scopolamine.

Image provided by Wikipedia Commons

Here in South America, escopolamina is automatically associated with a plant called burundanga, through a lengthy and rich history going back to the Inca's. In Incan times, when a village was conquered, the wives of the fallen chief were said to be given burundanga to induce a trance like state and then buried alive in order to accompany the chief into the after life. Shamens in Peru, Ecuador and Columbia have long utilized the fruit in miniscule amounts for various ceremonies. Of course this was of great interest to Joseph Mengele who experimented with scopolamine as a truth serum during the Nazi era. So did the CIA in the day.

Once in contact with the drug, it takes just a few minutes for you to be open to the power of suggestion. Robbery is the primary motivation it seems, however it is also used for sexual assault. Different than GBH, roofies and the like, scopolamine is used largely on men, by women. Entranced by latin beauties, men are easily victimized, first by seduction and then unwittingly drugged and robbed. Anyone who comes in contact with this drug, really doesn't stand a chance. Victims literally help the thieves empty out their bank accounts and even help them steal all of their belongings. Worse, victims have perpetuated armed robbery,smuggled drugs and committed murder under the influence of scopolamine.

Datura
Photo from Wikipedia Commons

Although burudanga or boracherro tree is the plant with the legend and the most well known source of escopolamina here in South America, there are also many other varieties of this nightshade plant, including datura, floriopondio, jimson weed and belladonna, just to name a few. All of which contain the active necessary to manufacture escopolamina. In order to get pure escopolamina, the seed from the fruit or the root needs to be chemically processed.

It is clear down here that legends and reality are intrinsically intertwined, conveniently for the pharmaceutical companies who are reaping huge profits from the sale of drugs containing scopolamine. Just like coca and poppies, burundanga is rich in cultural history and there is a preconceived gravitation to blame the source, but as always there is more to this puzzle than meets the eye.

So, where exactly are the thieves and opportunists getting scopolamine from? Well, if it was up to legend you would think that there is a huge underworld breaking into the backyards of Latin Americans and wildcrafting it from the forests. This is hardly the case however. China and India lead the pack in manufacturing scopolamine. Commercially grown, legally around the world, datura seems to be the variety of choice for big pharma. They are even genetically modifying it.

The market for scopolamine is large. Typically, it is the active in motion sickness patches. It depresses the central nervous system, helping to prevent nausea. The patches are time released, thus ensuring that there is no overdose. Other applications? Patients dealing with the effects of anesthesia, Parkinson's disease, irritable bowel syndrome, spastic muscles and diverticulitis just to name a few.

There seems to be a certain amount of contradiction in terms of the ethical production and manufacture of scopolamine. Mostly because of the rate of incidence here in South America. Don't get me wrong. It's use for robbery and sex crimes doesn't just happen here. It is happening all over the world, don't be fooled. In a land where cocaine is illegal and abundant, Columbians fear scopolamine, not cocaine.

Just like GBH and roofies, many cases of scopolamine poisoning don't get reported. What can you report when you don't remember a thing? It doesn't seem as if this problem is going to go away anytime soon. It is only getting worse. Scopolamine is a criminal's dream. And it is not a controlled substance. How can that be when the very roots of this drug are entrenched in mind control applications? It is known to be dangerous in the wrong hands. The sad fact is that drums of the stuff is available online through international trading websites like Alibaba. Pills, powder and liquid. So basically, anyone can get their hands on it. Good, bad or indifferent.

The worst part to me is that the pharmaceutical companies would prefer for us to believe that the criminals are concocting their own potions of burundanga, when in fact it is their legally chemically processed finished product that criminals are utilizing for evil. Funny enough, even scopolamine patches for motion sickness and nausea have caused many people to suffer from horrific side effects including inability to stop using them, which is documented to cause extreme nausea. How does that work and why is this still on the market?

Despite all of this, production continues to grow. And for what good purpose? Eliminating nausea? Get over it and make some ginger tea. It is clear that the manufacture of scopolamine presents a very large security threat to everyone and anyone. Odorless and tasteless. Simple to transport. Simple to use. In my mind, it is high time that big pharma and government acknowledge their places in this mess and deal with it accordingly. Quit allowing legend to take the fall. Regardless of it's efficacy in any regard, a drug that can enable criminals to steal one's mind is a nightmare of grand proportions, with huge implications. And be assured that those implications do not include dulces sueños.
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A few links:

A VBS Special on scopolamine in Columbia. Sensationalistic on supporting the legend frontier, however very accurate about what the drug does and the mentality behind it. It does insinuate that Columbia is a producer. Yet, its production is largely in India and China. Even New Zealand. Legally grown and distributed. Also, it makes Columbia look very bad, when in fact, traveller's from all over the world marvel at everything Columbia. People often think they will breeze through Columbia in their travels, but more often than not, the people I have met describe Columbia like they would describe their greatest love affair. People that experienced Columbia have sparkles in their eyes and in most cases, the country is the highlight of their South American travels.

http://www.vbs.tv/watch/vbs-news/colombian-devil-s-breath-1-of-2

Part 2 is now available as well...just link in from above.

Testimonials of those who stop using the transdermal scopolamine patch.

http://www.medhelp.org/posts/Ear--Nose--Throat/scopolamine-withdrawal/show/391762

A music video depicting the course of events leading to escopolamina poisoning.

http://www.youtube.com/watch?v=H8CgMB8_nPw&feature=related

Artichokes - Rich for Centuries

2011-08-06T09:20:00.000-06:00

Artichokes at market in Mochiano, Italy

I love artichokes. Luckily for me being brought up Italian, I was introduced to them early on, but even to this day, it always amazes me how many people have never heard of them. Or when confronted with an artichoke, have no idea what to do with it.

Artichokes are actually an "unopened" flower bud from a thistle-like plant called Cynara Scolymus. Each green cone-shaped bud consists of several parts.

Cynara Scolymus
Image provided by Wikipedia Commons

The outer leaves are tough and inedible. The inner layers, especially the ones closer to the center, offer a delicious, fleshy, tender, “meat”. At the center, artichokes have a round, firm-fleshed base which is known as the heart which is the most sought after part of the entire plant. Artichokes are often regarded as the vegetable equivalent to lobster. That's because eating an artichoke is somewhat labour intensive, but is always well worth the effort.

Commercially available artichoke “hearts’ come from tiny whole artichokes, which have almost no chokes. Due to it's strange appearance, many people venture right past the poor artichoke in the grocery store and have never had the opportunity to try this amazing vegetable in its whole form. This is unfortunate, since the artichoke is not only delectable but it is also a rich source of vitamin C, folate, dietary fiber and a multitude of minerals.

Originally grown in Ethiopia, artichokes are one of the oldest cultivated plants. Ancient Egyptian drawings involving fertility and sacrifice often included artichokes and the ancient Greeks and Romans considered them a digestive aid, with their consumption reserved only for the elite. In sixteenth-century Europe, the artichoke was also considered a "noble" vegetable meant only for royals and the rich.

The Artichoke King: Ciro Terranova
Image provided by Wikipedia Commons

Artichokes presented great opportunity to Italian American farmers in California in 1920's because artichokes could fetch much higher prices than typically grown crops such as sugar beets. Up to three times higher. At that time, artichokes were selling for 30 - 40 cents each. In fact the artichoke was also at the heart of an Italian mob war incited by Ciro Terranova who was known as the "Artichoke King".

The "Artichoke King" earned his reputation by purchasing artichokes from California for a remarkable six dollars a crate and then terrorized distributors and vegetable merchants into purchasing them from him at between a 30 and 40 percent profit. His terror didn't end there as he was said to be responsible for the destruction of artichoke fields in California's rich artichoke growing regions, from Montara to Pescadero. These artichoke wars prompted then, Mayor of NYC, Fiorella La Guardia to ban the sale, display and possession of artichokes in the city. Of course it didn't last too long as La Guardia could not dispel his Italian roots and publicly admitted that he too, loved artichokes and lifted the ban a week later.

Artichokes are not just a culinary and in fact, in traditional European medicine, the artichoke was known to be very beneficial. The leaves of the artichoke were used as a diuretic to stimulate the kidneys as well as being used to stimulate the flow of bile from the liver and gallbladder. Early in the twentieth-century, French scientists began researching traditional medicinal uses of the artichoke plant. By mid-century, Italian scientists isolated a compound from artichoke leaf called cynarin. Synthetic cynarin preparations were used as a drug to stimulate the liver and gallbladder and to treat elevated cholesterol from the 1950s to the 1980s until newer pharmaceutical-like statins were developed.

An artichoke field
Image provided by Wikipedia Commons

Today, artichokes are widely available and when prepared just right are absolutely delectable. The best way to deal with an artichoke is to cut about 3/4 of an inch off the tops with a very sharp knife. I always find it best to leave the stem intact for easy handling until the boiling stage is complete.

Place each artichoke in a large pot of water and boil for an hour for large artichokes and 45 minutes for the smaller ones. When you are easily able to pull a leaf, they are ready. Cut the stems so that the artichoke can sit upright on a plate, baking sheet, casserole dish or BBQ.

Many people eat them just this way, either with garlic butter to dip or a mixture of extra virgin olive oil and balsamic vinegar. For me, there is no better way to eat an artichoke than to stuff it with a mixture of seasoned breadcrumbs and freshly grated parmesan or romano cheese and garlic butter.

Once they are ready, place one on each plate. Artichokes are rich, so for more conservative eaters you may want to have them share. When eating artichokes, pull the leaves from the outside in. As you get towards the centre, more and more fleshy, delicious "meat" will be available. Once you reach the "heart", be sure to remove the thin layer of protective "artichoke hair". It is like a soft thistle. Just simply scrape it away and then enjoy the succulent heart. Eating an artichoke is an intensive process and the heart is your reward for a job well done. Enjoy!

Stuffed BBQ Artichokes

Martine's Stuffed Artichokes

1 cup breadcrumbs (regular will do but you might want to try panko)
1/2 cup freshly grated parmesan or romano (grate a little extra and keep it aside for the topping)
salt and pepper to taste
2 cloves finely chopped garlic
1/4 cup melted real butter

Optional:
1 tbsp dried or fresh parsley finely chopped
1 tbsp oregano

Mix the breadcrumbs or panko, the parmesan or romano cheese, salt, pepper and optional herbs in a bowl. On the stove, melt the butter and add the garlic. Stir well.

Put the oven on broil. You can also bake them, but broiling is quite a bit quicker.

Place the artichokes on a baking sheet or casserole dish and spread the leaves open. Pour half of the garlic butter mixture evenly over the leaves. Sprinkle the breadcrumb/cheese mixture, coating the leaves evenly. Pour the remaining garlic butter mixture over the leaves. Then sprinkle the extra cheese evenly over the artichokes.

Place under the broiler for 5 - 10 minutes. Be careful to watch as you just want to brown the mixture and melt the cheese. You can also place them on a BBQ, however you will need to BBQ them for 20-30 minutes.

Magnificent Mushrooms

2011-06-24T16:14:00.000-06:00

Every year, professional and migrant mushroom pickers harvest a variety of rare fungus fruit, which eventually ends up on dinner plates throughout North America and abroad. Although you won't find it on any map, that doesn't stop hundreds of people from traveling North America's Mushroom Trail which extends from the Yukon to Northern California, branching out eastwards through the boreal forests of Alberta and Saskatchewan. It snakes across mountains, burns, woodlands and valleys, and it's bounty are precious morels, pine mushrooms (matsutake) chanterelles, lobster mushrooms, and black trumpets.

All of these mushrooms are mycorrhizal, meaning they have a symbiotic relationship with the plants and soil around them. This environment is absolutely necessary in their production and it simply can't be duplicated. Wildcrafting is the only way to obtain them. Pickers harvest by hand, all the while being extra careful not to disturb their natural environment.

Once a good harvest is found in one spot, it is repeated the following year. The global trade in matsutake mushrooms alone is estimated at three to five billion dollars annually. Chanterelles fetch about 1.5 billion.

**Very Important

Picking and eating mushrooms from the wild can be extremely dangerous if you don't know what you are doing. Learn from an expert, search wild mushrooms on the internet or purchase a guide to wild mushrooms.

Morel Mushrooms in a Tarragon Cream

2 tbsp extra virgin olive oil

2 tbsp butter

2 cups of fresh morel mushrooms

1 clove chopped garlic

1/2 cup white wine

1/2 cup heavy cream

2 tbsp finely chopped tarragon

Salt and pepper to taste

First and foremost, if you have wildcrafted these mushrooms, ensure that they are in fact morels. They are fairly distinctive but if you are not an expert please make sure.

Wash the morels and pat dry. Cut them in half to expose the hollow inside. Put the olive oil, butter, garlic and tarragon in a saucepan. Heat the pan to medium heat and add the morels and sauté for approximately 5 minutes, or until the juice of the mushrooms is released.

Add the white wine and then slowly add the cream, stirring gently. Add salt and pepper to desired taste. Top with grated parmesan or romano cheese and serve with crostini, foccaccio or any specialty bread.

Dandelions: It's time to Change the Perception

2011-06-24T12:24:00.000-06:00

Spring time brings all sorts of bounty, particularly in Canada because our seasons are so distinct. It seems the first thing to emerge are dandelions and although they come and go very quickly, we North Americans have been socialized to think of them more as foe than friend.

This socialization of viewing weeds as our enemy began as early as 1944, following WWII and much research in the field of chemical warfare. It was then that the first phenoxy type herbicides were developed. It was discovered that these herbicides were ideal in the elimination of dandelions and other broad leafed "weeds", without destroying surrounding "grassy" plants and cereal grains. It's my belief that this also marked the beginning of destroying food sources that were free and abundant, by these same chemical giants intent on owning the seeds and inevitably our food as they do today.

The 1950's marked mass suburban migration and the desire for "the white picket fence". Fear had created a desire to conform and as these values emerged, the perfect lawn became the microcosm of what North Americans valued, and the new enemy became weeds. Weeds symbolized carelessness and inevitably non-conformity and it certainly did not take much time for pesticide giants like Monsanto to run with this. Since then the race has been on to kill dandelions and other weeds which have roots into ancient times.

The dandelion is actually a beneficial "weed," and is considered an excellent companion plant in gardening. Dandelions are perennials, whose leaves will come back if the taproot is left intact. This long taproot helps to add minerals and nitrogen to the soil, which is essential to the cycle of the land, but also attracts many pollinating insects, like bees which are dying on mass each and every year. These pollinators are essential to the ecology and ongoing sustainability of the farm.

In addition to the benefit dandelions have on our ecosystems, their long history as medicine and food that go back over 30 million years. Dandelions actually have a greater nutritional value than most vegetables.

They contain high levels of vitamin B, C, G, and especially A. In fact, dandelions have 25 times more vitamin A than tomato juice and 50 times more than asparagus. Dandelions are also packed with minerals including iron, copper, potassium, manganese and calcium.

They are also an excellent source of riboflavin and thiamin. Dandelions are a wonderful plant for cleansing the liver, gall bladder, spleen, kidney and urinary tract. Their leaves, if brewed as a tea fights colds, fevers, insomnia, gout and rheumatism. When lightly roasted, the dandelion roots make a tasty non-caffeinated tea, which is a great substitute for coffee. Simply dry, roast and grind.

In a salad, dandelion greens are on the bitter side, so sweet dressing or blending with sweeter greens is a great way to enjoy this seasonal treat. Want to use the whole plant? How about dandelion wine, which utilize the dandelion blossoms. I found some great dandelion wine recipes at http://winemaking.jackkeller.net/dandelio.asp

Considering that dandelions have been with us for most of the entire history of our planet, perhaps it's time to embrace dandelions and appreciate their place on this earth. Their resiliency is clearly demonstrated year after year as they return, despite more than a half a century of attempting to destroy them.

Dandelion Salad 

1 cup young dandelion leaves (only pick plants that are protected from pesticides)
1 cup fresh spinach leaves 
4 pieces of pancetta or crisp bacon
2 hardboiled organic eggs
Olive oil 
Balsamic Vinegar
Salt and pepper to taste.

Tear the dandelion greens into bite size pieces. Toss with green onions. Mix olive oil, balsamic vinegar, salt and pepper to desired taste. Sprinkle on greens and serve.

When Eating is a Pain

2011-06-23T15:10:00.001-06:00

Most people are surprised that they are not alone in having symptoms of IBS (Irritable Bowel Syndrome). IBS affects up to 20 percent of the population and is the most commonly diagnosed digestive disorder. IBS is also referred to as spastic colon, mucous colitis, spastic colitis, nervous stomach, or irritable colon.

It is said that one in five North Americans suffer from IBS, but fewer than half actually seek a doctor’s help for it. Unfortunately, many people find the subject to be embarrassing and instead of talking to their doctor, they live with it, often to the detriment of their health. Twice as many women suffer from IBS than men and it affects people primarily between the ages of 25 and 45.

Symptoms of IBS include abdominal pain, bloating, alternation between constipation and diarrhea, flatulence, mucous in stools, nausea, and food intolerance. For people with IBS, the pain is often triggered by eating and can sometimes be relieved with a bowel movement. Because of the pain, nausea, vomiting and severe headaches that can follow a meal, sufferers sometimes begin to fear eating.

Diagnosis of IBS is very difficult and lengthy as it requires ruling out other disorders that cause similar symptoms, such as Chron’s disease, depression, diverticulitis, endometriosis, fecal impaction, food poisoning, infectious diarrhea, lactose intolerance, celiac disease and even colon cancer.

IBS is classified as a functional disorder, meaning it is hard to diagnose by traditional methods. Normally disorders are tested for by examinations such as x-rays or blood tests since they result from a biochemical or structural cause. But because IBS is a functional disorder, it is actually an alteration in the way the body works and therefore cannot be tested for using traditional means. This is why many people go years without proper diagnosis or treatment.

Essential fatty acids (EFAs) are considered very important for people suffering from IBS as they are needed to protect the intestinal lining, reduce inflammation and restore cellular function. It is important to obtain a balance of essential fats and the most balanced source available on the market today is hempseed oil. Different than flax or fish oils, hempseed oil also contains GLA (gamma-linoleic acid), which is a natural anti-inflammatory and helpful for symptoms of IBS. Shelled hempseeds are also full of EFAs and can be generously added to soups, salads, smoothies, dips and desserts.

Fiber is also extremely important to those with IBS. Fiber helps to regulate the GI tract, ease constipation and clean toxins from the intestines. Although fiber is very important, many people with IBS have difficulty consuming vegetable sources of insoluble fiber, as these can cause more gas and pain. A great way to obtain that valuable insoluble fibre is through hemp powder, which contains up to 40 percent fiber, mostly in insoluble form. Insoluble fibre is responsible for “scrubbing” the gastrointestinal tract, increasing the transit time of digested food and regulating blood sugar levels.

Whether or not someone with IBS eats normally, malnutrition can result because the nutrients a sufferer eats cannot be absorbed properly. Because diarrhea is a problem for those with IBS, those affected should consume up to 30 percent more protein than those without the disorder and they should also top up on minerals and trace elements because these can also be quickly depleted. In addition to its high fiber content, hemp powder is also an excellent protein supplement and will be well received by those with IBS. It can be conveniently mixed or shaken in water or juice for a quick and easy protein/fiber fix. Shelled hempseeds are also a tasty source of EFAs and protein.

The most important thing with IBS is talking about it. Without dialogue, IBS is still largely undiagnosed and many people live in silent pain. Our intestines and colon are the garbage disposal system of the body. If the garbage is not eliminated properly, it will inevitably affect the rest of the body. If you think you may be suffering from IBS, talk to your doctor your family and your friends. You will likely find that you are not alone and that solutions and treatments are available once you are willing to acknowledge the problem.

Living with IBS

2011-06-23T10:40:00.000-06:00

I thought I would share this article I did for the BC Lions newsletter and website in August of 2005, on Angus Reid, now an 11 year veteran of the CFL.

Angus Reid knows all too well about what it takes to make it in professional sports but he has had a longer road to travel than most. One of nine starting centers in the CFL, Angus has not only overcome the odds in making it to play professional football, he has also come back from three years of almost crippling IBS (irritable bowel syndrome), which nearly took his career before he started.

Angus had one goal in mind since he can remember. That was playing pro football. There was never a question as to what he was going to do, and after obtaining a football scholarship to Simon Fraser University in BC, he was well on his way. At 6'2" and and 280 lbs, Angus physically had the stuff to play pro ball and he was well aware of the odds in making it to the CFL. He knew the competition was going to be fierce, but he was determined to make it.

Angus was in remarkable shape. On his first day of training camp in August of 1998 a surprising turn of events occurred. Out of the blue during practice terrible cramping and pain began in his abdomen. Angus had never experienced anything like it before, and the pain was so intense he was forced home. Angus had always eaten well, and with his training regime as well as being 280 lbs he had to eat frequently. Everything he ate caused him pain. It was so extreme that he was confined to home and everything he put in his mouth went right through him along with a great deal of pain. Angus went to his doctor, and was then referred to a specialist in gastrointestinal medicine. He went through test after test, including barium, which all revealed nothing. The specialist put him on a number of drugs, which did not help. By Christmas he had lost 50 lbs and missed four valuable months of football. It came to the point that he could only eat bread, which caused him less pain and even drinking water hurt him.

The next year and a year out of football, Angus had mentally given up. Although he was still attending university, he was still in extreme pain and couldn't eat let alone exercise. A few months later he was finally diagnosed with IBS, but everything he and the doctors had tried in the interim including pharmaceutical medications were not working. At 22 he knew that all of the time he spent out of football was pushing the odds of ever playing football professionally. As desperation set in he went to see a highly recommended naturopath who he heard had experienced much success with treating IBS.

He was told that the first thing he needed to do was cleanse. He was put on an elimination diet, which included no dairy, no conventional meat (only organic), no wheat, and no refined sugar. After 6 months his blood and bacteria had cleansed, but unfortunately the pain did not stop.

Angus had now dropped to 220 lbs and hadn't exercised for 2 years and he had all but given up. Angus had always been driven but he felt as if he had been beaten by the condition. He decided that he needed to stop listening to others and needed to get in touch with himself as he had always been searching for others to give him answers instead of listening to himself.

Being able to exercise his goal of playing ball professionally was now a long shot. He decided that he was not going to give up and he was going to get back into shape so that he could realize his dream.

Angus started taking matters into his own hands by studying nutrition. There was no right diet and he knew that he would have to start listening to his own body in order determine which foods he should and shouldn't eat. He eliminated dairy again, and all sources of insoluble fibre as those foods seemed to aggravate his condition even more. He eliminated nuts as well. He started to learn about organic and started eating meat again, but only organic. He centered on vegetables, yams, and ate all his foods with no sauces or spices.

He set goals, and decided he was not going to give up. It was his third year of not playing football, and he also understood that it was now or never. With that he started building up his physical and mental strength once again. Instead of looking at what was wrong he started looking for solutions. He stopped feeling sorry for himself and decided that the only way to play football was to take a proactive stance. He knew he had to build his body from the inside out but he also needed to get over the embarrassment he felt having IBS. He had to accept that he was different than most players and if he had to use the facilities on short notice, that was just the way it was going to be. With that determination Angus returned to playing football the following year with SFU.

In the two years following Angus learned a lot about himself, and he broke strength records with the team in University. He makes no excuses for IBS but also makes sure everyone around him aware of his condition. “Sometimes, I just have to run and I don't have time to explain myself," he says.

In 2000 he was named All American Center at SFU and in 2001 Angus was the 4th player drafted in the CFL. This year Angus is the starting center for the BC Lions. He feels that his obsession with finding a better way, goal setting, and positive thinking are the key to his success.

Angus's interest in organic foods and supplements caught the eye of our national sales manager, Calli O' Brien not too long ago. He had expressed interest in trying the Hemp Pro and Calli gave him some to try. His response was fabulous. He said, “I have to be honest. It's a lot different than anything I have tried before, but I feel it cleansing and I feel great afterwards. Its definitely not chocolate fudge brownie." Angus has had difficulty with vegetable sources of insoluble fibre in the past but found that Hemp Pro is one way for him to get that valuable insoluble fibre for cleansing as well as up to 40% protein.

In addition to his busy training and football schedule, Angus has a promotions business with his father that does promotional merchandise for corporate clients. If that is not enough to keep him busy, he makes time for kids all over BC as a part of the Esteem Team, which travels to Elementary, Junior and Senior Schools with Pro and Olympic athletes talking to kids. His talk is about realizing your dreams. Of course no one would understand that more than Angus. He has come a long way and his openness about IBS is sure to help many others suffering from this functional disorder.

I think we can all learn something from Angus....quit looking at what is wrong and look towards solutions. It seems to have worked for Angus...perhaps it is a lesson for all of us!

The Olive Oil Marketing Matrix

2011-06-22T22:04:00.001-06:00

We all know we are supposed to eat healthy oils. We hear it everywhere. For many, the question remains, "where do we start?"

Olive oil is highly marketed and for most of us, it is often our first choice in changing up our diet. Sounds simple. Then we get to the oils section of the grocery store and what was once simple can quickly become an exercise in confusion.

Olive oil is not created equally. In fact, there are variations as to the healthfulness of olive oils depending on how it is processed and how much it is processed. Hence, the cleverly constructed marketing matrix which includes classifications such as extra virgin, virgin, pure and extra light.

When buying olive oil, you will want to obtain high quality “Extra Virgin” oil. It is considered the best because it is the least processed and comes from the first pressing of the olives. The oil that comes from the first “pressing” of the olive is extracted without using heat (a cold press) or chemicals, and has no “off” flavors. The less the olive oil is handled, the closer to its natural state, the better the oil. Only oils processed in this manner are awarded the “extra virgin” status.

Virgin Olive Oil...This oil comes from the second pressing of the olive mash created from the first pressing. This oil is more acidic than extra virgin.

Pure Olive Oil...This oil is made by adding a little extra virgin olive oil to a highly refined olive oil. It is lesser grade oil and is labeled simply “olive oil”.    

Extra Light Olive Oil...Both “light” and “extra light” olive oil is a marketing concept, and NOT a classification of olive oil grades. This “marketing concept” is completely unregulated and because there is no real precedent to what the content should be, it can even be cut with other vegetable oils.  

Pomace Olive Oil...Hexane or other chemical solvents and heat are used to extract the remaining oil from the Pomace. Not a great choice for the discerning consumer.

Storing Olive Oil  Olive oil should be stored at 57 degrees Fahrenheit or 13 degrees cescius. This is the same temperature of a wine cellar. Keep your oil from direct heat, light and air. This exposure will eventually cause your oil to go rancid prematurely. Another important storage tip is to keep your oils tightly sealed. If your olive oil becomes cloudy it usually means that it has gotten too cold. Rest assured, the cloudiness will clear up once the oil has warmed up.

Olive Oil FYI

Who produces olive oil? The United States is surprisingly the third largest supplier of olives and olive oil in the world. Of the 11.2 % of the world market, California represents 98% of U.S. production. Spain supplies 26.1% of the world market and Turkey trails with 13.4%. Greece is number four at 9.3%, Morocco at 8.1%, Syria at 6.2% and Italy with 5.8%.

PMS and Hemp - A Winning Combination

2011-06-22T14:21:00.000-06:00

Premenstrual syndrome (PMS) is a disorder that affects many women during the one to two weeks before menstruation begins. For many years PMS was dismissed as a psychological problem. However, more recently it is being acknowledged as a genuine physiological syndrome.

Symptoms of PMS may include abdominal bloating, acne, anxiety, backache, breast swelling and tenderness, cramps, depression, food cravings, fatigue, headaches, insomnia, joint pain, nervousness, skin eruptions, water retention, and personality changes. It is estimated that 70% of women experience some variation of PMS symptoms.

One of the causes of PMS is a hormonal imbalance in which the body produces excessive levels of estrogen and reduced levels of progesterone. These hormonal fluctuations can affect circulation, by reducing the amount of oxygen reaching the woman’s uterus, ovaries and brain. Unstable blood sugar levels as well as food allergies and sensitivities are also known to be contributing factors to PMS. Most recently PMS has also been linked to a deficiency in essential fatty acids, specifically the inhibited conversion of GLA or gamma-linolenic acid from omega-6 fatty acids.

GLA is produced in the body by the natural metabolic conversion of linoleic acid (omega-6), which is an essential fatty acid. Although the body produces up to 20 fatty acids, both omega-6 and omega-3 fatty acids cannot be manufactured by the body and must be obtained from our diets. Omega-6 fatty acids are found in a variety of foods, including hemp, corn, sunflower, safflower, soy, flax and peanuts. Once ingested, omega-6 is further metabolized into GLA.

It has been discovered that in women with PMS the conversion of dietary omega-6 or linoleic acid to GLA is often compromised. This can result in a deficiency of GLA. Research also indicates that women who are deficient in GLA can be oversensitive to the hormone prolactin, which is linked to breast pain. GLA appears to benefit about half of women with the painful menstrual related condition known as fibrocystic breasts. By helping to stabilize hormone levels and reduce inflammation, it is possible that GLA might also ease bloating, cramping and other PMS discomforts.

As many women have impaired conversion of omega-6 to GLA, it is important to supplement GLA from other sources. Although GLA is rare it can be found in four primary sources. Hemp, borage, evening primrose, and blackcurrant oils all contain GLA in varying amounts. Hempseed oil contains between 2 and 4.5% GLA depending on the variety of hemp. Borage oil is 20-24% GLA and primrose oil contains about 14%.

Hempseed oil is particularly useful as a GLA source as it also contains a perfect balance of omega-6 and omega-3 fatty acids. These essential fats are known to help regulate blood sugar levels, which are also causally related to PMS. Although the level of GLA in hemp may look low in comparison to the other GLA sources, hempseed oil is easily found in liquid form, not just capsules, which makes it easy to incorporate in our daily diet.

As a food ingredient, hempseed oil has a light nutty flavor and is ideal as a condiment in salads, dips and appetizers. Because it is so light, it is easily mixed in power drinks and smoothies and may also be used as a butter substitute for potatoes, popcorn and vegetables.

It is recommended that women suffering from PMS take approximately 500-1000 mg of GLA daily. One tablespoon of hempseed oil at 4% GLA would give a delicious 600 mg of GLA. PMS is a monthly battle for many women. It affects not only them, but also their immediate family, their work and recreation. We now know that PMS is not merely psychological and that in fact it is a physiological reality.

Many women have found that GLA has been instrumental in changing the monthly nightmare of PMS into an altogether more pleasant experience for them and those around them.

Hemp: Superior Protein Created by Mother Nature

2011-06-22T12:09:00.002-06:00

Hemp is recognized in the marketplace as a competitive protein source, as it contains all nine of the essential amino acids.

The importance of good protein cannot be understated. In terms of plant proteins, most people are familiar with soy and rice protein but we now know there is another protein that’s worth taking a look at. Hemp protein is quickly gaining recognition in the marketplace as a competitive protein source, as it contains all nine of the essential amino acids. Hemp is second only to soy in protein content but it has several advantages over the soybean.

Currently there are two primary ways to obtain the protein from hemp. The first is via the hulled or shelled hempseed, which can be used raw as a condiment, blended in smoothies and power shakes, or ground down to create hemp nut butter. The second is hemp powder derived from the seedcake (a byproduct of oil crushing), which is milled finely. Due to Health Canada’s industrial hemp regulations, the raw seed cannot be sold on the market and must always be in a form that cannot be grown. It may be toasted or sterilized. Both the hulled hemp and the powder are derived through mechanical means, leaving all of the valuable enzymes intact.

The protein content of hemp powder and hulled seeds is approximately 35 percent. Of that 35 percent, 65 percent of the hemp protein is edestin, a globulin protein found only in hempseeds. The hemp protein most closely resembles the protein found in the human blood, making it easier to digest than soy protein. One third of the hempseed is albumin, another high quality globulin protein found in egg whites.

Hemp protein is free of the tryspin inhibitors that block protein absorption and it is also free of the oligosaccharides found in soy, which cause stomach upset and gas. It is a lactose-free alternative to whey and is also free of gluten. There is no genetically modified hemp so all products are GMO free.

Although both hulled and powdered protein sources are approximately equal in protein content, they differ in carbohydrate and essential fat content. The hulled or shelled hempseeds are a balance of protein and essential fats, and relatively low in carbohydrates. The powdered hemp alternatively contains roughly an equal portion of easily digested protein and dietary fibre. The interesting feature of this protein form is that the dietary fibre completely eclipses the carbohydrate content. This means none of this carbohydrate is absorbed in the system as dietary fibre is considered roughage, which is essential to clearing the intestinal tract. In particular, fibre helps with diets designed for weight loss because it takes up room in the digestive tract without adding sugars. Fiber, in fact, is a powerful broom: it cleans the house fast and controls the sugar’s behavior, preventing it from falling into our blood current all at once. This means that it has a low glycemic index.

Whether you are vegetarian, vegan, young or old, active or sedentary, hemp protein in any form is a tasty way to obtain all of your body’s protein needs and is available in a natural product retailer near you.

Hemp: An Excellent Source of Essential Fatty Acids

2011-06-22T12:02:00.000-06:00

If you are deficient in essential fatty acids (EFA’s), there’s a good chance you’re suffering from any number of common disorders and ailments. Our bodies require over 20 essential fats, two of which the body must receive through the diet, as it cannot make them on its own. These two fatty acids are referred to as omega-3 and omega-6 fatty acids.

These fats are called “essential” because without them our cells, hormones, and neurotransmitters are literally starved of the very nutrients they need to function properly. Symptoms of EFA deficiency in adults can include PMS, diabetes, arthritis, skin disorders (such as psoriasis and eczema), high cholesterol, impaired wound healing, cardiovascular disease and obesity. In children, symptoms of EFA deficiency are allergies, skin disorders, dry skin and brittle nails, hyperactivity, impaired brain function, behavioral disorders, and acne.

Hempseed products can easily be incorporated in the diet. Unrefined hempseed oil is dark green in color and has a light nutty flavor. There are many varieties of hemp available on the market and they can vary in taste, as well as GLA content. Hempseed oil can be used in salads, dips and appetizers, and it’s a great addition to a protein shake or smoothie. Some varieties are so palatable that they’re easily taken off the spoon.

Hulled Hemp is also an excellent source of essential fats and it has up to 40 percent of easily digestible protein. By simply removing the shell from the hemp, this raw product is ideally blended into smoothies and protein shakes or sprinkled on cereal, soups, salads, desserts, and main courses. Like flax, both the oil and hulled hemp require refrigeration once opened and you should see an expiry date on the bottle. Hempseed oil cannot be used in cooking, as it has a very low smoke point, meaning that when it smokes it creates dangerous trans-fatty acids, which we are all trying to avoid.

Once you begin incorporating hemp into your diet you’ll be amazed at how your body responds. Omega-3 fatty acids will help to keep your cells clear of plaque so they can absorb nutrients and complete their job of expelling dangerous toxins. Your cells will begin to optimally nourish your brain, making sure all those neurons are firing properly.

Children will get a special benefit from these essential fats, because they are growing cells much more quickly than adults and their need for essential fats is key to cell and brain development. As you start to get away from the high-carbohydrate, low-or no-fat diet and incorporate healthy fats into your lifestyle, you’ll find that your body stops storing excessive sugar, which reduces cravings for empty carbohydrates. Whatever your age, hempseed is a great tasting wholefood supplement that your taste buds and body will thank you for.

What's your Eco-IQ?

2011-06-20T11:57:00.000-06:00

Think you know a lot about the environment and green living? Take our quiz to test your Eco-IQ.

1. Composting can reduce your household waste by:

a) 10 percent
b) 25 percent
c) 50 percent
d) 75 percent

Take Action: Separate your food waste from your regular garbage and recycling.
Designate a small household container or bucket for your food scraps and then dump the contents into your backyard composter or green bin daily.

2. What type of sector uses the greatest amount of electricity?

a) Commercial and industrial
b) Restaurant and fast food
c) Residential
d) Institutional

Take Action: When at home or at work, make sure to turn off lights, computers and other energy consuming equipment when not they aren't in use.

3. Which energy source produces the greatest amount of atmospheric carbon dioxide?

a) Natural gas
b) Nuclear
c) Oil
d) Coal

Take Action: Gases emitted from coal burning plants contribute to acid rain and global warming, and oil and natural gas produce greenhosue gasses, while nuclear energy produces radioactive waste. Consider switching to a renewable energy provider.

4. A typical five-minute shower uses ____ liters of water:

a) 50
b) 100
c) 150
d) 200

Take Action: Use a low flow showerhead and you can reduce the amount of water used during a five minute shower to 35 liters. You will save water and money on your water bill.

5. Over a period of one day, a slow drip from a faucet could fill a:

a) Swimming pool
b) Bathtub
c) Drinking glass
d) Sink

Take Action: Slow dripping taps can be more wasteful than high volume toilets (and they'll hike your water bill). Fix your faucets as soon as you notice a problem to prevent water waste.

Answers: C, A, D, B, B.

For more information, visit: www.earthday.ca

The Evolution of the Lawn

2011-06-20T11:28:00.000-06:00

How did we get so into grass?

Early lawns were nothing more than pasture and became popular in Europe from the Middle Ages onward, but it wasn’t until the Tudor and Elizabethan eras that the garden and the lawn became a place to be loved and admired. In these times, lawns were created as walkways and play areas and were often made up of meadow plants such as chamomile.

In the early 1600s, the Jacobean epoch of gardening began and so did the closely-cut English lawn. In these times only the gentry could afford lawns. In Victorian times the lawn concept took on a Mediterranean feel as bordering emerged along with sculptures and statues as well as water features such as ponds and fountains emerged.

It wasn’t until after the Civil War that lawns began to appear in middle class residences. At the end and towards the end of the 19th century the lawn as we know it took hold in the suburbs of North America, with the innovation of lawn mowers and sprinklers.

As the lawn has evolved, why hasn’t our thinking when it comes to the esthetics of our yard in this time of conservation? Who says that a yard has to be made of grass?

There are many options, such as planting chamomile or thyme instead of grass, subscribing to let the land be dominated by whatever weeds and native plants are most predominant, or getting rid of the grass altogether creating a rock garden.

Rock has a number of benefits that will make any lawn lover take another look. First, you don’t have any upkeep except for the gardens you decide to build in. Borderplants such as lilacs are hearty and don’t require the water that a lawn does. Rocks are clean and help to keep the dust down in the summer months, as well as holding down moisture in the soil below and protecting it from wind and sun.

You don't have to be restricted by flowers and shrubs. How about growing your own food. You don't need much space if you are clever and can use traditional flower beds for just that. Herbs, tomatoes, strawberries and specialty greens. There is nothing better than creating an amazingly diverse salad from your backyard.

By designing rock gardens or creating beds of your own food, you no longer are obliged to cut the grass which will not only save on time, but your pocketbook will also thank you. Without additional fuel, water and electricity costs you will have more money and time to enjoy your newly rocked out world!

How Short Life Is

2011-01-29T23:36:00.001-07:00

Isn't it always a tragedy that reminds us of how short life is? Today, even though I had decided on this fact, I was confronted with a tragedy that confirmed so much of what I had been thinking. My friend Roland is missing. Him and his fiancee Zsusha were swimming in the ocean. "Taking a bath in the sea," in their Hungarian translation as they did since I met them in early December. Everyday, the two of them went to the ocean for their "bath".

On January 28th however, the seas had been stormy and their beautiful ritual was disrupted by Mother Nature. From what I have been told, a very big wave came to shore and Zsusha caught it and came out but Roland did not. He has disappeared. His body has not been found and there seems to be no hope. He's gone and everyone there seems to have reconciled with that.

I spent a bit of time with Zhusha and Roland when I was in Ecuador. We had fun. Roland would apologize for this English and I would laugh. Like I was speaking Hungarian? He was so funny and quirky...always making sure everyone felt great! Soft spoken but silly at the same time. His translation of comedy from Hungarian to English was a comedy in itself. You just couldn't help but laugh with Roland around. And he loved my Mango CocoLoco's.

A perfect balancing act with Zsusha. The more serious of the couple, Zsusha's love for Roland was so obvious. I loved the way they looked at each other. It seemed to me that Roland was so thrilled to hook up with Zsusha that he was on a bit of a ride with this exceptional woman. The two of them were a team and there was never a question of their commitment to each other. Both of them really inspired me to make my move into the unknown.

I still can't believe that Roland is gone. It is surreal. I keep thinking that his body will be found but in these parts, if it's not found in 48 hours, it won't be. It's the wild west. Mother Nature rules here. It seems his fate has been reconciled.

I just want to remember the guy. His great heart and soul. I am certain his soul will manifest in divine things because souls like his are rare. Zsusha...she's strong but she is away from her support. She is effectively alone but she does have everyone at "the ranch" that are there for her. I honestly can't even conceive of a situation such as this, but apparently they make us stronger, or so I've heard.

Roland...what a stellar person. Always accommodating everyone. So observant and always so sensitive to everyone around. He really got it! I'm sure that he will take this into his next life and now that I am returning to Santa Marianita, his spirit will always be present in my memories. And being the person I am, I am absolutely sure that I am going to encounter his presence. Santa Marianita will be very blessed to have his soul watching over it.

I just want to express my deepest condolences to Roland's family and friends. My brief time with Roland was so memorable and there are few times in one's life that we are so blessed to encounter a spirit such as his.

Choosing to be a Gringa

2011-01-24T17:45:00.006-07:00

I have been a bad blogger of late. Shame on me. The thing is, I was busy falling in love with Ecuador. I couldn't write. I could eat and I could sleep. But when I slept I found that I could only dream. Dream of what would be possible if I lived here instead of there.

For close to a month I have been trying to figure out if I could really do it. That is to go to stay and find out if I am really cut out to live in South America. To embrace another culture and learn the ropes of a country which is more like the wild west than our perceived vision of utopia. It's hot, but utopia...it ain't.

The resident Hummingbird

Yes, there are elements of utopia but it is the raw nature of Ecuador that really wets my whistle. Learning the language. The history. Being entrepreneurial and living in a machismo society. Single with no kids. I find that many Ecuadorians do not understand that. I'm going to have to find a more clever way to express my single and childless lifestyle as it is often one of the first things I am asked in this neck of the woods.

Armando Sierra teaches a new kiter to
control the kite as Maggie flies through the air.

Robert Bedoya

Ecuador is a little rough and tumble. The thing is, anything can happen and it does. The beach is pretty quiet but not without drama. There is always something happening. Whether its four backpackers just showing up looking for somewhere to stay, donkeys on the beach, the vegetable truck showing up, dogs chasing goats or friends dropping over, there is a buzz of activity.

The afternoons are littered with kites over the beach and if it is during the week, there are very few people around. Until the weekends of course. That is when Latin Americans go to the beach and they do in droves. It's definitely a family affair. Santa Marianita is unique as it is located in a pocket of just about desert conditions as the wind keeps the temperature moderate and mosquitos at bay.

There is nothing more beautiful than seeing these people fly through the water and some flying through the air. There are no power boats here. The only ones you ever see are fishing boats but motor sports thankfully have not taken hold here as of yet. Here it is all about the wind and they come far and wide to kite here.

Armando Sierra

The beach is Ecuador's best for this sport as its steady and reliable winds attract beginners and champions alike. You never know what talent is on the water and they do put on a show.

Drive fifteen minutes and the kaos and commerce of Manta is abundant and you are back in the fast lane. And I mean fast. Where one lane of traffic becomes three. A traffic circle is an absolute free for all and when the police direct traffic, everyone knows that it will only get worse. Four on a motorcycle. Dad with two kids in front of him and his wife behind him. Sometimes there's five. There aren't the rules here that we are used to.

Manta is colourful as are the people. There are certainly personalities and I have already have my "go to" people at the market, in a few stores and even a herbal retailer. It's so exciting developing a brand new network. What is cool about Ecuador is there is also a society within the society and that is the growing number of Americans and Canadians that are cutting bait and moving to Ecuador.

What is it about this place that we would be willing to leave our homes, families and friends to take up residence in an unknown? Many do it sight unseen.

The Fish Market in Manta

Buying fruit and veggies at
the Central Market.

It certainly appeals to those retiring. Their money will go a whole lot further here. The people of Manta are very friendly and exceedingly helpful. Although it is a port city, it feels quite safe. It's definitely raw, but that truly is the mystique of this place. Don't get me wrong, you need to be on your toes, but it's vibe is so much better than that of Quito or as I hear, Guayacuil.

The Fish Market Beach in Manta

So, to fish or not to fish...that is the question. I've decided that I do want sand between my toes and that it may be time to cut bait in Canada and try something brand new. Focus on the creative me, which I can't really afford to do in Toronto. Do what I have always wanted to do. Change my reality. I mean if a retiree can do it, I surely can. What I lack on the monetary front, I do make up for on the creative frontier.

Now that my resolve has been made, follow along my journey as a gringa in Ecuador. It's opportunities and it's challenges. It's nature and nurture. If anything, it's going to be a ride. Stay tuned!

Off to Ecuador

2010-12-26T22:50:00.000-07:00

I finally made it to Ecuador. I've wanted to come here since I first heard of the country from the many European backpackers I met in Central America when I travelled there over twenty years ago. My mom had also long dreamed of coming to Ecuador and last year she and my dad finally decided to make the trek for two months.

This year they asked me if I would like to join them when they returned over Christmas, this time for three months. I've never known them to go someplace twice except to visit relatives in Italy, so I knew it had to be good. I agreed to come for a month and arrived just ten days ago.

I cleared US Customs and Immigration in Toronto prior to me changing planes in Miami. I had a three hour layover there and when I went to board the plane to Quito, I was rather shocked that as I presented my boarding pass and went down the ramp, I was taken aside by US Customs again and questioned rather extensively. They asked me why I was going to Ecuador, how many times I had gone before and if I had more than ten thousand dollars on my person. They wanted to know where I was staying and a whole lot of other things. It seemed that I was tagged for some reason or another. Everyone thinks it is because I look South American. It was a little over the top I thought as I seemed to be the target of this "investigation".

I landed in Quito at around 8:00 in the evening. I was told Quito is pretty dangerous, so I opted for a hostel in the gringo area of Mariscal. I got to the airport and grabbed a cab and went off to my hostel. Of course, they did not have my reservation. but had a room with an outside entrance in a courtyard with a padlock. Memories of my travels to Central America came flowing back in vivid colour and as I asked where the shower was, the gal showed me the bathroom but all I saw was the toilet. I asked, "Where is the shower?" She pointed up. The shower was in the stall. I just laughed. "Here we go," I thought. At $13.00 a night who could complain.

Quito is known as a dangerous city. It says it on the door as you leave the hostel. Only bring what you need. Twenty bucks max. No passport or anything else. I thought I would go for a bite and a drink and as I ventured a half a block, my radar was definitely up. I quickly realized I was a bit of a heat score and quickly found a bar with live music and ventured on in.

The boys working there were sweet as pie and as I ordered my cuba libre and as I took a sip, I remembered how these Latin Americans mix drinks. At least a triple and a little coca cola for colour. After two, I started to think, "how am I going to get home?" I met a young American from Ohio studying Spanish and he told me he had been robbed just a few nights before not a half a block away. Apparently I was quite entertaining to the boys as I really was trying to remember my spanish. As a result they bought me a few more cuba libre's. "Oh boy", I thought..."how am I going to do this?" The two blocks home were like two miles. Then one of the servers who was wearing sunglasses at night showed me why. He had a pretty bad black eye that he got just outsidethe bar two nights before. "I'm in trouble," I thought to myself.

Then I met this chef, originally from Mexico City, who had lived here about ten years. His specialty? Local and organic. Sometimes I think I am just blessed. As he bought me yet another cocktail, he really gave me the inside on Ecuador and the food here, and yes, much to my delight, Ecuador is organic by nature. As I got the inside scoop the band packed up to leave and everything was shutting down just before midnight. Apparently everyone gets where they are going before the witching hour. As it poured rain, I asked my bar boys to walk me home and two of them were kind enought to do so. Sometimes, machismo is a very good thing. I couldn't have met two sweeter guys.

As I got home and opened up my suitcase, I discovered that it was all different and the lining had been removed. I guess that explained the US Customs trip in Miami. I turned on the TV and as I drifted off to CSI Miami in spanish, I had to think about what my month here was going to be like. I wanted to stay in Quito a few days, but it was cold and rainy. Apparently, it was time to get out of the city and to the beach. Stay tuned for more of my catching up in the next few days.

The Irony of my Eye Liner

2010-10-30T22:30:00.016-06:00

I have been wearing liquid eyeliner since I first put on makeup. In the summer, I don't wear it that often but when winter rolls around, you won't often catch me without it.

When I grew up, we didn't have cable television as we lived in the country. On all of our holidays we would go to visit my grandparents in Vancouver. There I got to watch cool shows like Get Smart, I Dream of Jeannie, Gilligan's Island and of course Star Trek. I thought Agent 99 was just hot. Jeannie was so cute and Ginger was the bomb. What all of these characters had in common was that trademark liquid eyeliner, always applied on the eyelid. Like a cat.

Uhuru
Photo courtesey: Wikepedia Commons

Although I fondly remember all of those other characters, it was Uhuru that sealed the deal with my lifelong commitment to this cosmetic. She was powerful, efficient and the sexiest woman I had ever seen. I wanted to be just like her.

Uhuru was literally my first encounter with a black woman. The show started in 1966 and I was born in 1967. I watched Star Trek in syndication until my teens. Over and over. Her outfit, her hair and that eyeliner along with her long luscious lashes have had me emulating that look ever since. Not to mention the mini skirt, tights and boots that became my signature and still is today.

Nephrotite
Photo courtesey:
Wikepedia Commons

Although the 60's is when the liquid eyeliner trade boomed, it was in the 20's when the movement to line our eyes gained momentum. It happened after King Tut's tomb was discovered. Heavily lined eyes were depicted throughout ancient Egyptian society as far back as 3500 BC. It's traditional use was to keep away the evil eye. The evil eye was thought to be one of envy, jealousy and ill will. By lining the eyes, it was believed that the evil eye was kept at bay.

For us western women, wearing eyeliner was a way of expressing ourselves. As the flapper era took hold, women had cut their long locks opting for bobs, started smoking, listening to jazz, wearing free flowing dresses and lining their eyes, heavily. Free like a bird flapping her wings. They used kohl pencils then. Everything Egyptian was hot in those days as the fashionistas emulated the royals of ancient Egypt.

Photo Courtesey: Wikipedia Commons

In the 1940's as war loomed and the luxuries disappeared, eyeliner remained in fashion and in the handbags of women. They couldn't get their silk stockings any longer, so they would draw a line with their eyeliner on the back of their legs to look like a stocking.

In the 60's liquid eyeliner was innovated and really took hold. Designers like Mary Quant popularized this look along with the mini skirt and hot pants. I love her rationale. It was to help us gals run to the bus or wherever we had to be. She also designed the interior of my favourite car and hers, the Mini.

The cat look was all the rage and as women's expression came into its own, the cosmetic industry really began to boom. Cheap chemicals and high margin glamorous products. What we didn't know, is that the look also came with a price, but even today, the final price tag still remains undisclosed. We have never been provided the information to make an informed decision.

Ginger
Photo courtesey: Wikepedia Commons

Liquid eyeliner doesn't differ much from manufacturer to manufacturer. What many seem to have in common is using cheap and cheerful ingredients. The lowest common denominator while making us perceive that this is all thought out and that they are watching out for our health. Unfortunately, this isn't the case.

The ingredients in most of these "drugstore" liquid liners have huge data gaps. 97 percent in some cases, however research into their common ingredients have been studied and the conclusions are scary. I always have to reiterate that the toxicity of one product may look okay on the surface and on an individual basis, but think about how many other products you are using everyday.

The eyes absorb toxins big time and this is one area like the skin that we shouldn't be messing around with. Through the eyes or skin, it is absorbed into the blood plasma and easily transported to organs that we need to live. Please take a look at the link to EWG's Cosmetic Database. There you will find over 26 000 products that they have researched and when you link to the ones you may use, I guarantee you will want to make a change.

http://www.cosmeticsdatabase.com/wordsearch_free.php?hq=liquid+eyeliner&go=go

Many conventional eyeliners contain binding agents, glue pigments and fillers which help the liner stay on your eyes. These are essentially synthetic plastics and are derived from petrochemicals that are not only toxic, they are also reactive. Endocrine disruption is evident as well as reproductive and developmental issues.

www.suncoat.ca

The good news is that there are ethical manufacturers out there and I happen to know one of them. I always liked Ying. I met her about five years ago at a trade show when I had my organic food company. She started out manufacturing non-toxic nail polish. As a chemist out of Guelph, Ontario, when Ying gave birth to her daughter she started to think about the effects of cosmetics on herself and her daughter and decided she wanted to innovate safe alternatives.

I have to say that I couldn't have been more delighted when I found out she had created a liquid eyeliner that was safe. For the past few years I haven't worn it as much as I would like because of my concerns. Her brand is Suncoat and her has developed a sugar based biopolymer that is kind to us and the planet.

Her colour palette is much more rich than most conventional manufacturers. I tried the purple and I really like it. You can find Suncoat's products at www.suncoat.ca. The problem as always is finding products such as Suncoat. I find them very reasonably priced, but the problem lies in where to sell them.

www.suncoat.ca

The natural products retailers aren't that great at marketing cosmetics. Developing a cosmetic section is costly and most tend to go to either food or supplements. There isn't always a place for them. As most of us go to the drugstore or large retailers with the dollars to invest in cosmetic counters, these products remain obscure. Cosmetic counters are heavily supported by chemical based cosmetic companies. Although I see a bit of organic and ethically manufactured cosmetics creeping in, for the most part its greenwashing. Instead of changing formulations, the conventional companies prefer to spend their dollars marketing more chemical innovations. They do have the best of the best chemists, so why is it that they choose not to innovate such as Ying, when they truly have the dollars and technology to make that happen. Sometimes they throw in a bit of "green" policy, which is sadly more often than not more green washing. Maybe another promo for breast cancer. They so lack imagination.

Drew Barrymore
Photo courtesey: Wikepedia Commons

When I found this picture of Drew Barrymore, I had to wonder, does she know her eyeliner contains toxic ingredients? How about the mascara she endorses? We know that celebrities get paid ridiculous sums to endorse products, but they are our role models. What responsibility do they have? I've read that Drew is an advocate of organic and also keeps herself in great shape. So, why is she endorsing these products? I can only assume for the money.

Even though I advocate non toxics, the lack of availability is really a problem. As I continue to try and green my personal care products, I have to say that the conventional retailers need to assume some responsibility in this mess. Our retailers need to understand that we look to them and expect them to "step up."Its funny how drug stores across North America also have the pharmacies which provide the "pharmaceutical cures" caused by the ingredients in the many products they sell us. This is a vicious circle that clearly needs to be broken.

Cosmetic companies like pharmacuetical and chemical companies have made billions with their high margin products. They have chosen to spend their budgets on marketing with celebrities like Drew Barrymore. Honestly, I like her and I really hope that she is just ignorant of this issue. By appearing in ads, she is endorsing the ingredients as much as the finished product. As pretty as she is, the ingredients in the product she endorses aren't.

It seems as if all of them are in bed together. As consumers we need to break up this little party and demand an invite. We need to speak up and they need to listen and take action. Its so funny that the industries that were instrumental in empowering women to think big and fly like a bird have willingly and overtly undermined our health. How does that work? The thing is, they never said that the products they sell are safe. We just assumed that. We also thought that there was someone overseeing this. The sad fact is that no one is.

Its clear that the big boys need to come strong. Like Gene Roddenbery who created Star Trek and the character of Uhuru. Being female and black in a position of power was unheard of. It was controversial but as I research, I have yet to find evidence of a backlash. I think that the giants of this business need to take a page from Gene's book. Anything and everything is possible. Remember the phrase, "Going where no man has gone before?"

You just have to envision it and believe in it. The rest will follow. These companies are culpable to our health. It's high time that us strong and powerful women who were greatly inspired by the cosmetic industry to be the best that we can be, demand that they consider the health effects of the products they sell. Our independence and loyalty should not come at a cost to our health and it is time this industry is held accountable.

Picnic at the Brickworks...My Day in Culinary Heaven

2010-10-10T12:55:00.002-06:00

The Evergreen Brickworks

I have been looking forward to the Picnic at the Brickworks all summer long. This is the fourth year of this annual event that brings over a thousand foodies to eat and drink all that is Ontario. The Evergreen Brickworks ebw.evergreen.ca has become one of my favourite venues in Toronto. I go there frequently for the farmer's market and there couldn't have been a more perfect location for this event. I went to The Picnic two years ago and I have been talking about it ever since. I was so disappointed last year that I couldn't go, so this year there was no way I was going to miss it.

Muskoka Region - Le Select Bistro - Brooklands Farm
Squash and Leek Risotto

This event is truly unique. From field to fork, Ontario's most innovative and thoughtful chefs pair off with the passionate Ontario producers that supply the ingredients for their one creation. With 66 participant "teams," the sheer creativity can only be expressed in pictures and I got a lot of them. In all honesty, it was an overwhelming task keeping track of every masterful creation. I'm sure the fact that I was balancing my wine and plate in one hand while shooting my photos with the other, was a contributing factor.

Toronto Region
Chef Jeff Connell - St. John Bakery - Chocosol

Red Fife Pain Ac Chocolaf

One after another, each decadent dish was beyond my expectations. Each exquisite in both presentation and flavour. I can honestly say, nothing served was short of inspiring. The "samples" that were served were really far from samples. It was like having 50 appetizers. Then the beer. And the wine. Those "samples" were definitely not samples either. I know that my glass was rarely empty and by the end, everyone was getting pretty gregarious.

Dish Cooking Studio
Dingo Berkshire Pork with an Apple and
Cabbage Slaw on a Dish Seed Cracker.

I do events all the time. Shows all over the world. I have to say that the European shows I have attended are close, but The Picnic is like no other. I haven't yet done a Slow Food Event in Europe, however if this is even slightly representative, it is a must on my list. Having events like this in my backyard is the very reason I moved to this amazing and diverse city.

What I love about Toronto is my access to the best of everything. I can choose the highest common denominator when it comes to my food. In many regions the lowest common denominator is often the only "choice." Yes, most of us have access to organic, but in many regions like the prairies for example it can be cost prohibitive for some. Buying local and organic here in Toronto is about one third the price from what I used to pay living in Saskatchewan.

When doing an event such as The Picnic, my strategy is to suss out the action first. See what is on the table and establish my priorities. It is impossible to try it all, even as much as one wants to.

Simcoe Region
LPK's Culinary Groove - Barrie Hill Farms
Mini Bumbleberry Crumble

I usually try to start with more protein rich foods, then move to more carbs and desserts. Too much beer and you can't eat. Although I did have a plan of action, it got completely blown out the window as I passed one incredible looking dish after another. Each "team" gave out close to 800 samples. As the ravenous foodies preyed on each stand, it was abundantly clear that overindulgence was inevitable.

Guelph Wellington Region
Vertical Restaurant - Best Baa Farms

Sheep's Milk Ricotta and Brebis Frais Filling
Light Lamb Jus, Dried Organic Vegetables and Living Kale Sprouts

As pairings are the theme of this soiree, the producers of this show should be no surprise. Slow Food Toronto and Evergreen, like The Picnic that they produce, is also a savvy pairing. Evergreen evergreen.ca is an organization that helps us urban dwellers connect with the diversity of our natural environment. A place where we get a chance to come to appreciate those who are passionate about nourishing us. Those who believe in organic principles and sustainable practices, so that our children might also continue to appreciate our local bounty. Slow Food is an international grassroots organization with over 1300 chapters and is found in more than 150 countries. Slow Food slowfood.ca is the celebration of local food culture and the preservation of traditional cuisine which are characteristic of the local ecosystem.

What I really loved is how The Picnic was divided into culinary regions. It was a European take on our local push, which is what the Slow Food movement is predicated on.

Stop Community Food Centre

The Cheese Warehouse

Not Far From the Tree

The Stop Community Food Centre thestop.org paired off with The Cheese Boutique and Not Far from the Tree notfarfromthetree.org which represented the Toronto region.

The sheer simplicity of local Cheddar and Stilton, crispy Artisan Flatbread and an Apple Chutney with Caramelized Onions is what this movement is all about. Of course as my luck goes, I was told by Chef Chris Brown, I missed out on Red Fife Tartlets. They were gone quickly and of course I was late as usual. Every time I see this guy it is so apparent that him and his team are having a good time and their good energy rubs off on everyone around.

Chris is well known for the simplicity that is Slow Food. Good food is not complex. You don't need a lot of ingredients. Its the ingredients we choose and the deliberate nature of our purchase is what its all about.

Toronto Region

Ontario Stilton and Cheddar from the Cheese Boutique

Although the Cheddar was impressive, the Stilton was out of this world. It is clear that with our culinary riches, we no longer have to venture to Europe to indulge our palate in decadence. Who knew that Ontario had such amazing cheese makers?

The apples were from the front and backyards of Torontonians. Not Far From the Tree coordinates teams of harvesters to come and help pick your summer fruit bounty. Then fruit owner gets one third, the volunteers get one third and the remaining third is distributed to community organizations. How cool is that? Simple and thoughtful. Just how food is meant to be shared.

Muskoka Region
Devin Connell - Delica Kitchen - Grenville Farms

Representing the Muskoka region, this gal caught my eye. The sheer joy that this angelic soul took in serving up her faire was abundantly evident. Her Puree of Grenville Farms Arugula with a Sweet Radish and Bacon Slaw, served with an Aged Cheddar Bacon Scone was nothing short of divine.

I can literally live on arugula. It's my absolute favourite. Maybe it's the Italian in me but there is just nothing better than getting eating fresh "rocket" as they call it in Europe. You can find out more about Devin at Delica Kitchen delicakitchen.ca. The producer was Grenville Farms.

Guelph Wellington Region
Chef Rocco Agostino - Encoteca Sociale - Pizza

Libretto - Phenning Organics

Chef Rocco Agostino of Enoteca Sociale sociale.ca and Pizza Libretto was paired with Pfenning Organics pfenningsorganic.com and were representative of the Guelph/Wellington region.

I didn't know Rocco but I had heard of Pizza Libretto this summer from a friend who told me his thin crust pizza was out of this world. I met him just before The Picnic and couldn't wait to see what he was going to do.

His creation was a Minestrone Soup, but not typical. It was much lighter and what I liked so much was what Rocco decided to embellish it with. He festidiously drizzled each "sample" with a jalapeno and parsley sauce which delivered a punchy little bite. A great twist on Minestrone. I've never thought about that combination, but again, simple, fresh and organic wins the day.

Durham/ Northumberland Region
Chef Chris Klugman - Edward St. Bistro - Home Plate Organics

Durham/Northumberland was my next stop. Chef Chris Klugman and the Edward St. Bistro edwardstreet.ca put together a work of art which he calls Timbale. I had never heard that before, but it reminded me of a terrine.

He served this work of art on leaves of all things. What a great idea! I had to admire the sustainable nature of how he presented his creation, not to mention how pretty it was. The effort and thought impressed me and his big smile told me loud and clear that he loves what he does. His dish was a Timbale of Homeplate Organics. Beef and Carron Forms with Root Vegetables and Horseradish Carrot Slaw. Now that's a mouthful and my palate was so happy to receive it.

Niagara Region
The Magic Oven - Feast of Field Farms

When I passed by The Magic Oven magicoven.com and couldn't help but stop and admire Chef Tony Sabherwal's earthy presentation. I don't eat pizza much anymore because I just don't want to eat conventional wheat. When I found out it was Organic Spelt Crust Pizza with Tandoori Chicken and Organic Mozzarella, I had to try it. It was accompanied by a fresh Pear Salsa. The Magic Oven was paired with Feast of Field Farms feast-of-fields.ca who provided the pears. I was very impressed to find that they are biodynamic. Biodynamic is a step beyond organic and I so admire those who continue to strive for excellence in what they do.

Simcoe Region
Dish Cooking Studio - Dingo Farms

Hamilton Region
Scott Bailey Kitchen - Ancastar Old Mill - Fenwood Farms

I ventured off to the Hamilton region and Ancastar Old Mill's pairing with Fenwood Farms fenwoodfarm.com. Chef Scott Bailey served up a good old Chicken Chowder.

Chicken that was raised local and free to roam around. Although it was quite rich, it was well worth every bite. I actually went back for seconds.

I love meat and I am not ashamed of it. The thing is, I really only eat sustainably produced meat now. I really believe that if we are going to "buy in" to meat at all, we have to take another approach as mass meat production is a nightmare. Meat isn't cheap and even though the "Maple Leaf's" of the world continue to try to convince us otherwise, it's just not working. Not to mention, local meat producers can actually make a living.

Simcoe Region
Stockyards - McBride Organic Farms

Food as a commodity is a large factor as to why 60 percent of the food we find in our typical big box grocery store is genetically modified. Genetically modified food is care of the very same guys who took nerve gas and decided it was cool to spray it on our food. Grow more. Export more. Convince us that we can't subsist with local production. Hogwash.

Pork was big at this year's event and The Stockyards and Chef Thomas Davis was paired up with McBride Organic Farms mcbridesorganicfarm.ca to create these insanely delicious little ham sandwiches with what looked like a scone, but it was much lighter than what I normally associate with this. Representing the Simcoe region, these tasty little numbers proved to me yet again that locally produced meat just tastes better. When the animals we eat don't eat hormones, antibiotics or pesticides, it really does make a difference. Just like Mother Nature intended. Yummy with a capital Y.

Niagara Region
Mildred's Temple Kitchen - Bizjak Farms

Mildred's Temple Kitchen www.templekitchen.com along with Chef Tyler Cunningham served up an amazing Organic Granola topped with Fresh Peaches and Organic Cream. Bizjak Farms was Mildred's partner in crime and this simple, light, yet decadent treat stole my heart.

Close to the end of my journey, I decided on this little number from Muskoka Lakes Winery. It is a cranberry blueberry wine and it was the colour that really caught my eye. The sweetness of blueberries and the tart finish of cranberries rocked my world and was the perfect conclusion to The Picnic.

Muskoka Lakes Winery

When I think about what heaven might be like, I'm really hoping its like the day I had at The Picnic. Energy that transcends the senses and food that nourishes the soul. To me great food is all about intent. Nourishing ourselves with all that is local and organic, not only sustains us, but the people who passionately grow the food that feeds us.

Guelph/ Wellington Region
Chippy's and Smoyd Potato Farm

When we interact with those who grow our food, the people that prepare the food, and us who enjoy it, the circle of sustainability is completed. To me, this is what living is all about.

Coffee Mate® Tastes Great?

2010-09-24T22:45:00.000-06:00

I've never really got the whole Coffee Mate® thing. Born in the age of convenience, this innovation was commercialized in 1961 by Nestle. As the first non dairy creamer, it was designed to replicate the taste of cream in coffee or other hot beverages.

Coffee Mate® has really never been in my world. I've encountered it in offices every once in awhile. Over the years, much to my dismay, I've have had a few friends that like the stuff. This summer on my porch, one of my housemates re-introduced me to Coffee Mate®. The first time Cat brought it out, I have to say, I was a little horrified. But according to her, Coffee Mate® is great when you are single. It doesn't go bad. It also doesn't take any room in your cup and your coffee doesn't cool down. Fifty years of marketing. I knew I was going to have a challenge getting the Coffee Mate® off the porch, but I was determined.

As much as I knew it had to go, I also knew I would have to be a little sensitive about how I went about it. It had to be her idea, not mine. Day after day of Porch Coffee I stared at the Coffee Mate®. What blew me away is that she used it even when I brought out organic cream. It was abundantly apparent that getting rid of it was going to be harder than I thought.

As life evolves organically, so did ridding my porch of Coffee Mate®. As our Porch Coffee sessions got more frequent, Cat decided to just leave it out on the window sill instead of taking it back and forth from her third floor apartment. Luckily for me, my job just got a bit easier as it was on display for public scrutiny.

I have to say our porch is a bit of an attraction. Many people drop by and much to my delight, a few announced their dismay. Here's me writing about living green and then there is Coffee Mate®. As I denied any culpability, my girl was forced to listen. The thing is, I can relate to being single and the challenges of keeping food ingredients fresh. Nothing is worse than looking forward to your coffee and finding the cream curdling. I couldn't help but sympathize with her practicality of using this transfat-free product, as it is marketed. Convenience at any cost has been hammered into us for close to fifty years and it trumps common sense in many cases.

I knew my chance to rid the porch of this nemesis was approaching when Cat announced it was getting low. It was then when I decided to take my efforts a little further. I read the ingredients of this tried and true product to everyone on the porch. I did have some difficulty pronouncing some of the chemicals in the product. I do think of myself as rather savvy when it comes to food and the fact I didn't know 80 percent of the ingredients was disconcerting. The thing is, I know food. Not chemicals.

The first ingredient is glucose syrup. This is made from corn as a cheap alternative to cane sugar. Of course the ingredients read from the most quantity which is first to the last ingredient which is the least in quantity. Glucose is made from #2 corn or dent corn. Apparently it shouldn't be consumed by humans, thus best to extract the glucose. Its cheap, much more than sugarcane. It is also plentiful and genetically modified.

Hydrogenated vegetable oil is the second ingredient, however they leave that wide open because it may contain coconut, palm kernal and/or soybean oil. I'm wondering why they don't know. We all know that hydrogenated anything is nasty so this is a definite strike. Also, if it is soy, most likely it is genetically modified. That is the reality of soy. Second, I'm not sure how a company can have that much latitude in something as significant as labeling. What is it? Just say it. If they can't, that is pure lazy and libelous in my mind. This is a consumable and with allergies today, it simply shouldn't be allowed.

Next we move on to Dipotassium Phosphate. Much to my dismay, this "chemical" is regulated by the EPA. I would think that this would be worrisome. According to the EPA (United States Environment Protection Agency), "this active ingredient is commonly sprayed on leaves as a fertilizer and seems also to help control certain fungal diseases on ornamentals. When used in association with another fertilizer, Dipotassium Phosphate is approved for the use in the manufacturing of pesticide products intended to control certain fungal diseases on ornamentals. When label directions are followed, this active ingredient is not expected to harm people or the environment."

How can this be allowed to be an ingredient in anything that is consumed by human beings? It is claimed that it is not expected to harm people in a external fertilizer application. What about the people consuming this product on a daily basis as it is marketed? Have we lost our minds completely?

There is nothing benign about this product. It amazes me that the manufacturer would have the audacity to continue using it. They know. Nestle surely has a legal department. That is why the emphasis is placed on the nutritional profile. No transfats, lactose and cholesterol free. Sounds good. This is a perfect example when the nutritional profile has been constructed to make us not pay attention to what is actually in the product.

Why are we allowing it? Most likely because we have been fooled. Why do our grocers continue to stock this product? Because it sells. The big boys seem to think we are stupid. They are counting on it. They are counting on our obsession with convenience. They buy into their own marketing. Interestingly enough, this product that began as an innovation stands firm in the past. Cheap and cheerful. And that is how companies such as Nestle continue to exist in our world.

Honestly, I don't even have the inclination to dig deeper on Coffee Mate. I am satisfied with what I have uncovered. There are more ingredients that need to be scrutinized but when the primary ingredients present issues, I'm thinking that the simple acknowledgment of this fact is enough to confirm that I shouldn't consume it. The fact that one ingredient is definitely genetically modified and one may be, is again enough to issue strike two.

Strike three? A regulated chemical as a primary ingredient. Do I need to go on? I'm just saying that digging deeper is not that difficult. We know in our heart of hearts when something isn't right. Why is it that we have lost complete touch with reality? Are we so sucked into convenience that we have allowed it to trump our own common sense, which continues to support interests that are not our own? It's high time we stopped being led astray by manufacturers and resellers that do not hold our best interests at heart. It is also clear that the innovators of the past have become complacent and that convenience is clearly not in our best interest.