Trillium Grove

Does This Wine Come in Green?

noreply@blogger.com (Canadian Trillium) — Sun, 24 Aug 2008 23:57:00 +0000

Chemical fertilizers, insecticides, fungicides and herbicides that can potentially contaminate the soil and groundwater have traditionally been used in wine grape production, unless the grower is organic. Fertilizers can lead to nitrate run off into nearby lakes and streams, encouraging growth of algae and bacteria, and depleting the water of oxygen needed for fish and other aquatic life. Nitrates degrade very slowly and are therefore extremely persistent in the environment. Application of fertilizers can also result in high concentrations of soluble salts in the soil, which can adversely affect seeds and established plants.

The fossil fuel consumption to make wine includes that used in running tractors, heating and cooling buildings, bottle manufacturing and shipping, wine production and shipping, worker travel, and chemical production and shipping costs. Growers retain workers for custom pruning, custom harvesting and for operating the machinery. Some are local and some may be transported in from other locations, even other countries. Grapes shipped in rather than locally grown result in a higher environmental cost.

Bottle corks are made from the bark of the cork tree, and as worldwide demand for wine continues to rise so may stress on these cultivated trees.

There are many practices that can have a significant impact on the environmental footprint of a wine. They include:

 following an environmentally conscious purchasing strategy and using local workers, grapes and other required products wherever possible
 improving farm and winery production energy efficiency, through gravity-fed wineries, using grower windmills to offset a portion of electrical grid usage and costs, and using geothermal heating and cooling systems to generate energy without burning fossil fuels
 utilizing organic soil management and organic pest management, examples of this include reducing the need for insecticides and fungicides by growing multiple varieties of disease and pest resistant cultivars, encouraging colonies of desirable insects to combat unwanted and destructive insects, providing habitats for owls and bats, planting a summer and a fall annual cover crop to keep a diverse habitat within the vineyard, using dry land or drip irrigation and using deficit irrigation to reduce canopy and water use and to promote cold hardiness
 minimizing or eliminating negative byproducts of winemaking using natural methods, for example using floating cattail mats to metabolize and rapidly remove ammonium nitrate from ponds and prevent contamination of groundwater

Corks are biodegradable, renewable and recyclable. Girl Guides Ontario runs a recycling program for bottle corks called Bag-a-Cork. Girl Guides Ontario collects used wine corks that Jelinek Cork Group turns into a wide variety of products such as upholstery and flooring. Proceeds from this are used to fund further environmental programs initiated and run by Girl Guides Ontario in their local communities. Cork trees are not killed by the removal of their bark and can produce more than one harvest so they are a sustainable product.

Buying 100% locally produced wines supports sustainability and helps reduce the greenhouse gases and carbon emissions that contribute to climate change. In March 2007 at the Grape Growers of Ontario’s annual state of the industry address, Debbie Zimmerman, CEO of the Grape Growers of Ontario said, “cheap imported grapes and juice from Argentina and Chile thousands of kilometres away have a much higher cost than any of us realized. Eating and drinking local products whenever available will [be], and is becoming, a responsibility of every individual.”

In April 2007, the Ontario Wine Industry via the Wine Council of Ontario launched an environmental program called Sustainable Winemaking Ontario. This program is designed to draw on the best environmental practices around the world to facilitate sustainability in the entire wine industry, and to provide it tools for assessment and improvements along with setting sustainability benchmarks. This program is the first of its kind in the Canadian Wine Industry.

One vintner who grows and blends multiple grape varieties is Stratus Wines. Stratus Wines also built the first winery in Canada to achieve LEED ® certification from the Canada Green Building Council, which stands for Leadership in Energy and Environmental Design.

Henry of Pelham Winery was one of the founding wineries of the Sustainable Winemaking Ontario program and they have just turned two ponds into bio filters to clean the water leaving the vineyard.

Flat Rock Cellars also participated in the development of the Sustainable Winemaking Ontario program. They utilize geo-thermal energy for heating and cooling, have underground barrel cellars to minimize the need for heating and cooling, and have a natural bio-filter for waste water.

Château des Charmes uses no herbicides or chemical fertilizers and uses only
Sulphur, Lime and Copper solutions as organic fungicides and return all vine cuttings and pomace (leftovers from wine making) to the vineyard as fertilizer. They have introduced horses into the vineyards and also allow wild animals such as deer to graze there. They use wind machines powered by natural gas. They have a water management system using lagoons, and require no heating or air conditioning to maintain a steady year round ambient temperature in their underground barrel cellar. They also utilize a pump free gravity flow system from the fermentation room to underground aging cellars.

Niagara College Teaching Winery is building a Wine Discovery Centre that will house an environmentally sustainable winery and education facility.

The following Ontario Wineries, listed alphabetically, are participating in this program and working towards certification:

 Andrew Peller Limited
 Caroline Cellars Winery
 Château des Charmes
 Coyotes Run Winery
 Creekside Estate Winery
 Flat Rock Cellars
 Frog Pond Farm
 Harbour Estates Winery
 Henry of Pelham Winery
 Kacaba Vineyards
 Mountain Road Wine Company
 Riverview Cellars Winery
 Rockway Glen Estate Winery
 Royal DeMaria Wines
 Stratus Vineyards

Ontario is not the only province whose wine makers show commitment to reducing the environmental footprint of their wines. Located in British Columbia, Hainle Vineyards Estate Winery applies the Huber family “wine purity law of 1856”, used in this winery since 2002. The wine purity law states the label must declare the winery’s growing area, that wines must be produced by the winery stated on the label, and that the wines must be 100% from the country of origin. It states that a maximum of five fining agents can be added to remove cloudiness and that they must be organic. Grapes must be harvested only on dry, rain free days and that all vines must be grown naturally. Harvesting must be done on dry days and grapes must be processed within 48 hours of being picked.

Hainle Vineyards Estate Winery is in the process of having their vineyards and cellar certified organic. They have found that organic growers can expect to incur the same costs per acre to control insects compared with conventional growing practices, but will gain higher quality yields that will bring more dollars per ton from stronger, more disease resistant vines that are less susceptible to winter damage. Wild roses allowed to grow at the edges of their vineyard provide a home for predatory wasps that help control leaf hoppers, a common vineyard pest. Water sprayed at high-pressure to dislodge insects, and occasional sprays of a natural insecticidal soap are some other examples of organic pest management methods used. The winery utilizes natural ground cover (some might call them weeds, they call them “volunteers”) to help prevent moisture loss and to host beneficial insects. Three or four times during the growing season the ground cover is mowed or cultivated into the soil, helping improve the amount of organic matter in the soil. They cultivate just over half of their land and leave the rest to native plants. Hainle Vineyards Estate Winery recognizes soil as a living part of our ecosystem on Earth, and they strive to preserve the micro flora and fauna communities within it.

Lotusland Vineyards in the Fraser valley in British Columbia plants a wide range of grape varieties, uses no pesticide or chemicals on their fruit and limits additives during winemaking. They work with a program called World-Wide Opportunities on Organic Farms (WWOOF) that provides organic farming experience to people from around the globe, which will help promote organic growing techniques.

Summerhill Pyramid Vineyard located in British Columbia cultivate organically grown grape varieties. They are a Pacific Agricultural Certification Society (PACS) Certified Organic Farm, and use no chemical fertilizers, pesticides or herbicides in the soil.

Rollingdale Winery in Kelowna British Columbia is working towards making their entire production process certified organic.

In summary, Canadian wineries care about sustainability. If you are concerned about our environment, purchase and enjoy some organic Canadian wine and support our wineries as they work towards greater sustainability!

Health Benefits of Wine
Wine has always been thought to benefit health, and was used instead of or added to impure water sources. More recent scientific studies have led to the conclusion that wine can have specific health benefits. Ulcer-causing bacteria Helicobacter pylori, Type II diabetes, ischemic stroke, female bone density, and reduced risk of benign prostatic hypertrophy and coronary heart disease are all being explored as ways wine can positively influence human health.

History of Winemaking
7000 BCE – Neolithic stone age humans cultivate grapes at Shulaveri (present day Georgia in Russia)
3000’s BCE - Sumerians and Egyptians make wine and cultivate grapes
2000’s BCE - China makes wine
1500’s BCE – Greeks plant commercial vineyards
500’s CE - Catholic Church preserves knowledge of winemaking through the dark ages, wine produced in Southern Russia, Britain and Western Europe
800’s CE - Islamic Middle Eastern peoples make wine, Portugal creates first appellation system, and Emperor Charlemagne decrees wine will be pressed mechanically and stored in barrels
950 CE - Ancient Greeks cultivate vineyards in Italy, Spain and Greek Islands
1200’s CE – Moors halt wine production in Spain
1400’s CE Wine production resumes in Spain, wine becomes a staple of European diets due to lack of clean drinking water
1500’s CE - Spanish conquistadores bring grapes to new world
1600’s CE - vineyards begin to appear in Japan, Mexico and Argentina, followed by Americas
1700’s CE vineyards planted in Australia and South Africa , using cork to seal bottles reintroduced
1800’s CE – first sparkling Champagnes produced, Canadians try to cultivate European Vitis Vinifera vines
1863 CE Dr. Jules Guyot published papers on viticulture that led to development and expansion of wine industry
1860’s CE – European vineyards attacked by Phylloxera virus
1882 CE – corkscrew invented
1930 CE – appellation control introduced
1926 CE - Prohibition repealed in Canada
1988 CE - Vintners Quality Alliance (VQA) standard introduced
1990’s – studies find link between moderate alcohol consumption and reduced risk of death
2001 CE - Ontario's Wine Content Act becomes law
2007 CE - Wine Council of Ontario launches Sustainable Winemaking Ontario

Trillium, 2008

Only when the last tree is cut; only when the last river is polluted; only when the last fish is caught; only then will they realize that you cannot eat money. Cree Proverb

Biofuel

noreply@blogger.com (Canadian Trillium) — Mon, 12 Mar 2007 00:57:00 +0000

I looked at new cars recently, and was reminded of how much my choice of transportation, and the cost of it both in purchase price and use over time, is influenced by the cost and hazards of gasoline and other fossil fuels. It’s not very sustainable at our current approach.

The motor industry now produces 100,000 new vehicles a day worldwide. Petroleum based fuel prices continue to rise in the face of uncertainties of Middle East and other major oil fields supply. We know that in 20 to 30 years there will be a serious energy crisis with fossil fuels. And we know that using fossil fuels is harming our environment.

The way we work now, it can take up to 10 calories of energy to make 1 calorie of food. Only one fifth of the energy used to produce food is used on the actual farm, and half of that is used in chemicals such as nitrogen fertilizer. This can release into the atmosphere 3.7Kg of carbon dioxide for every 1 kg of fertilizer. Obviously this isn’t helping our ozone layer problem.

We now use twenty times the amount of insecticides we used in 1948 even though the insects are taking a larger share of the total yield.

Our human population is increasing at a staggering rate – it has quadrupled in the last century, from 1.5 billion to 6.3 billion and it now takes 80 times more energy to feed only four times more people.

However, all is not lost! There are answers, one of which lies in changing how we think about the land and how we take care of it. There are many things we can do to make things better. One way is using bio fuels. US EPA studies show methyl esters biodiesel is less toxic than table salt and more biodegradable than sugar, and does not have any of the toxic or environmental hazards of fossil diesel fuel.

Biodeisel can be made from many different crops, such as sugar cane, corn, cassava, palm oil, canola and switchgrass, wheat, wheatgrass, reed canary grass, hemp and willow coppice. A refinery can also produce by-products such as Lecithin, Phytosterol, Tocopherol, Carotenoids and bio pesticides (Glucosinolate).

Exhaust emissions of particulate matter from biodiesel are cut almost in half compared to overall particulate matter emissions from diesel fuel and the ozone forming potential of hydrocarbon emissions in bio diesel is 67 percent less than that of diesel fuel. Emissions of sulfur oxides and sulfates are almost eliminated and particulate matter such as polycyclic aromatic hydrocarbons (PAH) is greatly reduced. Carbon Monoxide is an average of 47 percent lower than with diesel fuel. Potential cancer causing agents called nitrated polycyclic aromatic hydrocarbons (nPAH) are greatly reduced. Cellulosic ethanol apparently reduces greenhouse gas emissions (GHG) by 85% over gasoline, and sugar-fermented ethanol reduces GHG emissions by 18% to 29% over gasoline. Cellulosic ethanol is a blend of normal ethanol that can be produced from a great diversity of biomass including waste from urban, agricultural, and forestry sources using cellulose instead of sugar.

Biofuels offer us the potential for sustainable energy options. All sorts of bio fuels have been tried, including oil-bearing algae and palm oil. And bio fuels can even be produced in the cities of the world. The UN Food and Agriculture Organization says more than 15% of the world's food supply was produced by city farms in 1993. That fed 900 million people, and most importantly, was produced using urban wastes, without using any farming land! This farming approach suits production of bio fuels using waste vegetable oils. We need more work to make this a reality in individual communities though, to improve collection methods and utilization.

There are other benefits to sustainable practices. More than double the jobs are created in energy efficiency and conservation, compared to in new energy production. Biofuel processing creates jobs. Treatment with methanol is a safe, inexpensive, effective means of providing plants with a source of fixed carbon and carbon dioxide.

In a sustainable farm, the market is local and thus reduces travel costs and energy usage. Sustainable farms use fertilizer made from compost, a practice that reduces the production of CO2 and methane in landfills and locks CO2 from the atmosphere, sometimes for decades. We can produce a lot of oil for fuel, without even using any farming land. We can utilize spaces that currently sit idle, and in fact cost energy to care for. In India, the railways are planting oil producing trees called jatropha curcas along the railways, for example. Bio fuel can also be produced by microbreweries in the form of fuel ethanol using city wastes. Methane digesters and sewer composting produce bio fuels.

Linked farms called Talukas in India are filling local energy needs and creating local jobs. They produce a surplus of agricultural residues which are then available for biomass energy production.

Industrial hemp is a high-yielding multi-purpose crop. Hemp can yield four times as much biomass as a forest can yield. An acre of hemp yields approximately the same level of productivity as soy.

One way biofuels can contribute to the local systems is that villager’s can use grain to make ethanol and then still feed the high protein leftovers to livestock. The manure from the livestock can then be composted. Factors in farming include the percentage of yield versus the amount of land used. However, if a crop needs less inputs, makes sense in the crop management scheme or has more useful by products it may make sense to produce that crop even if it has lower yields overall. This reduces the need to have a large monoculture crop in order to have competitive pricing. Integrated on-farm biofuels production systems allow farmers to utilize their own fuels to run their equipment and buildings, and sell the remaining bio fuel produced for further profit.

Biofuel such as biodiesel is a biodegradable fuel that doesn’t produce emissions as do fossil fuels. It is made up of long chain fatty acids derived from renewable lipid sources. It is manufactured using lye, new vegetable oil, cooking oil, methanol and a lye catalyst of either potassium hydroxide (KOH) or sodium hydroxide (NaOH). Biodiesel can also be made from waste oil although it is more complicated. Transforming used cooking oil to biodiesel forms the natural, biodegradable degreaser glycerin as a by-product. Another ingredient of biodeisel is methanol. Methanol is a fixed-carbon nutrient source for plants that results in growth improvement, and is the main or only ingredient in barbecue fuel or fondue fuel. The Tokyo Institute of Technology in Japan has developed a cost effective and renewable catalyst using glucose.

Biodeisel is so user friendly that you can even make your own, with a little care. You will need lye, methanol, a blender, measuring scales, measuring beakers for methanol and oil , a storage container with bung and screw-on cap, funnels, a bottle for settling, a couple of bottles for washing, duct tape and a thermometer.
The lye is measured, and then the methoxide is mixed with the lye and shaken until the lye is completely dissolves in the methanol to form sodium methoxide or potassium methoxide. The oil is preheated and placed in blender, then the methoxide mixture is added. Blend on low for 20 minutes. The temperature should be maintained at 55 deg C (130 deg F) for one hour. The mixture is then transferred into a bottle for settling for 12-24 hours. This process will yield a darker-coloured glycerine by-product and bio diesel. The bio diesel is decanted into a clean jar and “washed” by combining with fresh water - a small aquarium air-pump and an air-bubbler stone can be used in the washing and settling. The washing removes free methanol. The mixture is stirred, and when the mixture is clear it is considered “dry” and ready to use.

Some fear monoculture tracts leading to crops being vulnerable to diseases and pests. Forecasts sometimes include a reduction of the land available for food production. And what if biofuel energy production changes too much agricultural production away from food crops and local people starve? Perhaps they would be better off using the crops they grow in some other way such as food and recycling the wastes into compost.

In places like Borneo and the Brazilian Amazon, virgin forest is being completely destroyed in order to grow soybeans and palm oil and soybeans. European Union laws requiring conventional fuels to be blended with biofuels help fuel this destruction. Palm oil’s international pricing is considered to be one of the leading causes of rainforest destruction in south-east Asia. We must ensure that crops used to make bio fuels are grown in a sustainable way without damaging or destroying local native forests.

Making your own biofuels can be dangerous. If making your own bio fuels, wear proper protective gloves, apron, and eye protection and do not inhale any vapours. Methanol can cause blindness and death, and is absorbed through the skin. Sodium hydroxide can cause severe burns and death. Together these two chemicals form sodium methoxide, which is an extremely caustic chemical. Wear chemical proof gloves with cuffs and cover exposed skin and work in ventilated area, using a Self-Contained Breathing Apparatus.

Biofuel helps encourage sustainable farming. A sustainable mixed farm can produce its own fuel, with much or possibly all of it coming from crop by-products and waste products without any dedicated land use, and with very low input levels. Bio fuels production is best suited to mixed, small local sustainable farms. This promotes local businesses and reduces hydrocarbon emissions from transporting goods to more distant selling places. No large corporation is necessary to make biofuels – anyone can do it with the proper ingredients, recipes, precautions and equipment. Profits from sales are more accessible to the common person rather than a large company. Use of sold biofuels contributes to a large reduction in toxic compounds released into our atmosphere. Increased plantings assist in locking Carbon Dioxide away from the atmosphere for decades, further reducing and controlling atmospheric CO2 levels. Biofuels promote recycling of waste materials leading to more efficient use of all our resources. We must make the switch to bio fuels, and we must do it right away!

Trillium

Only when the last tree is cut; only when the last river is polluted; only when the last fish is caught; only then will they realize that you cannot eat money. Cree Proverb

Sustainable Apples

noreply@blogger.com (Canadian Trillium) — Sun, 10 Sep 2006 16:48:00 +0000

On this pleasant September day, I sit on my back deck amid the sweet scents of newly mown grass and ripening apples, knowing the dreaded orchard pruning and spraying time is fast approaching. With seven large, 30+ year old apple trees I have my work cut out for me, but if either activity is skipped, the fruit the next year are tiny and full of scab and worms. I use manual loppers to prune the trees but it seems the more I cut off, the more they grow back even though I am careful to only prune in the autumn. The spray I use is a mixture of dormant oil and sulfur. Am I damaging the environment by using these compounds? Are there biological controls I could use? Just what makes an apple ‘organically grown’, anyway?

Growing organic apples starts with the soil. Your soil pH should be between 6.3 and 6.8. If it’s acidic(low pH) you can use either a ground limestone or powdered oyster shell to raise soil pH. At http://www.gardensimply.com/ph_raise.shtml you will find a chart to simplify calculating how much to use. If your soil is alkaline (high pH) you can use compost to lower the pH. If the pH tests within that range and if a soil test shows that soil calcium is low, apply gypsum to prevent bitter pit. Spread a few inches of good compost within the tree’s drip line (inside the area on the ground covered by its branches and leaves) in late fall or early spring. Exciting work has been done to study utilization of municipal waste biosolids as compost for high density orchards (http://www.compost.org/cccOrganicComposts.htm)

Scatter ground limestone over the fallen leaves under the trees once harvesting is finished, and cover it with a layer of compost to hinder scab spore reproduction.

Select some trees and hang a series of insect traps that use pheromone lures or visual and/or scent mimicry to attract specific pests to keep tabs on pest populations.

Control both scab and powdery mildew with sprays of sulfur. In my orchard, I use liquid sulfur mixed with a spray adhesive such as Safers Soap or NuFilm 17, made of pine resin. Sulfur is an ancient and safe pesticide but can irritate your eyes, ears, and nose.
There are biological sprays to control powdery mildew and scab such as liquid sulfur mixed with a spray adhesive such as Safer’s Soap or NuFilm 17. Chelates from natural sources, such as citric acid, are acceptable in organic gardening use as a soil drench to combat soil borne fungi. These still seemed to be resorting to a pesticide to me and sulfur is an irritant of the nose, eyes and ears. And saying it is an irritant to my nose just doesn’t do it justice – this stuff really, truly stinks! So, it’s back to the drawing board to further flesh out my organic apple growing plan.

At www.taunton.com/finegardening/pages/g00062.asp there is an interesting article about bagging the fruit to keep it insect and disease free. You do it at about when it's 3/4 to 1 inch in diameter, which is generally 35 to 40 days after the blossoms drop. The idea is to enclose the fruit in brown paper bags to keep insect pests from getting at them. It seems that the paper bags may not be the friendliest to the Earth, so I think I’ll try the same concept but with hemp fabric or burlap for more reuse. Doing this is possible if I use espaliered apples but may not be so practical for those legacy behemoths of mine.

Scattering ground cover designed to attract beneficial insects within my orchard sounds pretty interesting! I can use tall plants provide nectar and pollen for predatory wasps and hover flies, and low plants give lacewings an egg laying place and offer ground beetles a hiding place. And the added benefit is it looks darn good!

I found that there are many varieties of apples that are inherently disease resistant, and many that are also considered dwarf. You have to have at least two different arieties that bloom at the same time for pollination, and ideally, you want a mixture of ripening times so you have apples all season.

I’m starting to have visions of tiny, espaliered (trained to a compact and trained xshape that is easy to maintain and pick fruit from) apple trees that never need spraying, sporting bagged fruit, and leaving the birds and bunnies the spoils from the legacy trees.

This winter I’ll be searching for my new disease and insect resistant apple trees, and composting like crazy to be ready to amend the soil for my new, tiny tree orchard planting this coming spring! Not to mention making little cloth bags to safeguard all that luscious fruit I’ll be eating in a few years, and planning the other plants that I will put in for the beneficial insects.

Footnote: In researching for this posting I realized that many products, seemingly ‘organic’ are not being evaluated in terms of their total environmental and human cost, just in the sense of how it will affect the place where you apply or use it, for example kelp, and peat moss. But this kind of thinking is no longer enough. We must examine all of our choices in light of how the products used are created/extracted, and know who is impacted by our choices. We must support ethical, sustainable production in every manner possible, and we must start today.

Trillium

Only when the last tree is cut; only when the last river is polluted; only when the last fish is caught; only then will they realize that you cannot eat money. Cree Proverb

Sustainable Living

noreply@blogger.com (Canadian Trillium) — Fri, 18 Aug 2006 22:50:00 +0000

I recently read at http://www.corporateknights.com/ that “When it comes to environmental and social issues, a knee-jerk defence of the status quo is no longer de rigueur at the anchor desks and editorial boards of major news channels and publications. CNN, Business Week, the Economist, and the Financial Times are running regular pieces on corporate social responsibility, the environment and climate change. “ and was glad to know that the big guns in the news industry are doing their part in environmental and social responsibility exploration.

But what about all of us, the little guys, the individuals? What are we doing to change our world? I’m afraid when I took an inventory of what I do to help our Earth, the environment and all the life on this planet, there were huge gaps in my current footprint and what I would like it to be.

So today, I take a vow to change myself. I vow to look for ways to protect and heal the Earth. I vow to introduce my ecological and ethical beliefs into my daily work and lifestyle. I vow to help disseminate information on living sustainably. But changing my self and my lifestyle won’t easy! Why, just yesterday I learned that coffee, the nectar of the gods as it were, is not a very ethical purchase.

Did you know that coffee is surpassed only by oil as the world’s second largest traded commodity? There are more than 25 million coffee growing families in over 50 countries. Their marketplace is extremely volatile, they are exploited by middlemen who take most of their profits – as little as four cents per pound can actually make it into the grower’s pocket. There is an initiative called Fair Trade that helps ensure these families, working as part of farmer owned cooperatives, are fairly compensated for their efforts and product. Another benefit is the resulting minimizing of the environmental impact by growing coffee in the shade, resulting in far less pesticide use and bird friendly plantings. Companies such as Ethical Bean (http://www.ethicalbean.com/) help ensure sustainable futures for coffee farmers. You can learn more about Fair Trade at this link http://www.fairtrade.net/

Well, then, what kinds of things might I seek out to learn about? Social Responsibility, Climate Change, Natural Living, Eco Activism and exploring Scientific Discoveries come to mind right away. I can find out how I personally can make a difference, and contribute to the good of all. Join me on my path to sustainable living. Ok….time for an ethical coffee!

Trillium

Only when the last tree is cut; only when the last river is polluted; only when the last fish is caught; only then will they realize that you cannot eat money. Cree Proverb