Evidently the term “staycation“, was originally coined by Canadian comedian Brent Butt in the television show Corner Gas, in the episode “Mail Fraud”, which first aired October 24, 2005. Of all the things that we can call Canadian, a staycation is probably one of the better examples. We are living at home, venturing out for the day, not too far away, enjoying our local communities, but not too lavishly.

Yesterday was a Vancouver Whitecaps game at BC Place. So much of that is an adventure in itself. The venue is amazing, the stadium seats 60,000 people and has a retractable roof, which was open. While the MLS has 19 teams, 3 of which are in Canada, we don’t sell out our stadium. But none the less, it is a good time for young soccer players from Alberta who don’t have a professional team.

Today is a double-header, outdoor go karting in Richmond for the boys and our local beach for the girls. We meet up on East Beach in White Rock for low tide this afternoon for skim boarding. This is a chance for my son to show off a bit. He has completed a camp earlier this summer and has been practising with an extreme amount of dedication. He really hopes to become a professional skim boarder and earn a living doing that. We have tried to gently tell him that may not be possible. He is 12, on the cusp of still being a child, easing into a tween and soon to become a young man.

On the docket for the rest of the week is:

  • Stanley Park & the aquarium
  • Salmon fishing charter
  • Cultus Lake water slides
  • Lighthouse Park in West Vancouver, (I have never been there!)

If it were not for a staycation, I wouldn’t have experienced Vancouver as much as I have.


Doing the right thing

When I was a kid, I thought I had a good idea about what it meant to do the right thing. When you are a child the world is black and white, full of absolutes. Then as we grow older, there are shades of grey. At least that is how it has happened for me.

I have so many things that I would like to pay attention to, it becomes hard to prioritize. Take grocery shopping for example. Should the food be:

  • organic
  • fresh, (not frozen or canned)
  • local
  • within my budget

If I focus on all 4 of these criteria, grocery shopping would be an impossible task. Life is about compromise. So I have to decide which of these 2 are going to be my main target. Usually fresh and budget win out and if I can add either of the other 2 it is a bonus.

When I discover a tool that lends me a helping hand I get pretty excited. Someone, or even groups of people have done all the legwork to make my life easier. Here are a few that come to mind:

Eat for Healthy Oceans

The David Suzuki Foundation has created this page and included videos, recipes and information about sustainability.

From the book Beneath Cold Seas: the Underwater Wilderness of the Pacific Northwest, © 2011, text and photography by David Hall.

From the book Beneath Cold Seas: the Underwater Wilderness of the Pacific Northwest, © 2011, text and photography by David Hall.

Animal, Vegetable, Miracle by Barbara Kingsolver

The author and her family take you on a year of living sustainably. The book is full of inspiration, techniques and guidance. Take as little or as much as you like. This poster shows you what is fresh, during which month of the year.


Eat Local – British Columbia, Canada

Edible Communities

These wonderful magazines are an inspiration of content, beautiful photography and rich resources. Seek them out if they are available for your city.

Canadian Organic Growers

Vancouver Farmer’s Markets

Local goodies

Recently, I stopped by a local cheese shop and brought home some Poplar Grove Cheese. Along with that, I picked up some Ace Bakery crisps. A wine from Summerhill and I had a nice little snack, all made in Canada.

It is interesting to look around your grocery store, and even farther flung to nearby specialty shops, and source local ingredients and products. Local folks putting their hard work on display, if we just cast an eye to something new.

It is too easy to quickly grab the brand of cheese with the most prominent display. Choose a wine from 3,000 miles (or more away) and crackers – who can tell the difference anyway?

Wouldn’t it be nice if local farmers, artisans and producers got a slight home team advantage? A sign that displays the local flag? Shouldn’t we know who are neighbours are?

Well in this little sampling, we did. And it tasted great.

Others writing about local food:


And so it begins, or ends, depending on how you look at it. After all the hard work of planting, tending, weeding and watering the harvest begins to roll in. Thankfully, not all at once, for the work is not yet over. Now the washing, cooking and processing phase.

From my garden, the figs, potatoes and apples. Just a few apples that fell to the ground, not great to look at, so I made a pie.

Everything else is local to Mary’s Garden or out to the Okanagan. Not exactly a 100 mile diet, but much better than bringing all this up from California and Mexico. (I realize that coffee is not grown there, but Hazelmere Organic Coffee processes the beans, just down the road from us.)

As you can see from the quantity, I got a little carried away in my buying. This all has to be eaten as is or turned into something or otherwise put up for storage. Most of this cannot keep for long. This weekend will be busy.

Garlic, how wonderful does this look? Compare that to the stuff that comes all the way from China!

Back in March I planted these potatoes. Just the fingerlings. The purple ones produce seed and spread out further through the garden every year.

My fig tree, started out as a baby, maybe 4 feet tall. Now she has spread out across the whole side of the house casting an impressive amount of shade with her floppy big leaves. The fruit is 2 inches across, massive in size when compared with commercially produced varieties.

This is the best time of year to be a gardener and to live in a part of the world with a nice long season.

Farm Fresh

It started by picking up the “complimentary” Farm Fresh reference guide. This is a gem of information. Fresh BC grown farm products indexed by city, listing each provider and a little bio along with all other contact details you would need. I have been wanting to create a list like this. Here it is done for me, 80 businesses strong. One of my goals for this year – done.

Does it really matter that much to buy local? (You might ask). Inside this handy guide was an article by “Get Local“, which is a public program to educate consumers about the benefits of eating locally, where to find local food, and how to adopt a diet consisting of more local food products.

I thought it was interesting to note that in 1947, BC grew 97% of its food. Yet in the past 65 years, farmland has decreased and more food is imported. In the next 5 years, the majority of BC farmers will be at or near retirement age. If you buy local, not only are you supporting our BC farmers, but your food is not “soaked” in the petroleum that would otherwise be required to transport it to you. (Think about grapes from Peru!)

Get local creates a handy seasonal chart to remind us, (what our parents and grandparents knew instinctively), which foods are in season here in South Western BC. If you live here, use this handy guide. If not, find one for your area. Mine is being printed now and is going on the fridge.

Not only does it make logical sense to eat food when it is in season, but it tastes so much better. When I tasted a peach, picked from the tree at the height of freshness, so juicy you needed a bib to protect your clothes from the juice that spills forth, it was heaven. Up to that point, at 30 years of age, I thought I didn’t like peaches. Can you imagine?

Tonight I stopped in to pick up my wine of the month. (Only a one bottle commitment, but I like to fill my reusable bag that holds 6). This is a club I joined at my local “Swirl” wine store that sells only BC VQA wine. Can you imagine that there would be enough to choose from to warrant an entire store? In fact they showcase over 90 different wineries that total over 600 different wines. That is not even all BC has to offer, just the participants in the VQA program.

With my bottle every month, there is a sheet of information explaining more about the wine, tasting notes, etc. This month there was an extra treat – Summer 2012 of Edible Vancouver. I am only a few pages in and already so inspired. Unlike most publications, I have to turn off my ability to scan over advertising. I want to read every line on every page.

There on page 1 was an advertisement for “Whole Foods Market”. That is an interesting coincidence. There are several locations in Vancouver, but nothing out here where I live, (in the country, near the farms). My Father had just sent me an email on the weekend from Scottsdale, where he had discovered this store. He was impressed enough to send me the note that it might become his new favourite.

Maybe it is the time of year, new growth, warmer temperatures, restless kids, but it seems like connecting to the local food scene is a good thing. (As Martha Stewart likes to say). Maybe the universe conspires to help you when you turn your attention to something. (Paraphrase from “The Alchemist”). Whatever the reason, supporting the local farmers in their business to provide fresh products, feels great. Maybe someone controlling the weather can turn up the heat and down the rain, just a bit.


Today at Mary’s Garden, I bought some lovely local produce. A whole lot of rhubarb, 3 kinds of beets, kohlrabi, butter lettuce and radishes. (I can’t wait to see what is at the White Rock farmer’s market tomorrow.)

I generally know what to do with rhubarb, but a quick google search shows that rhubarb has a lot of fans, blogs and websites devoted to it.

Rhubarb central – this is where I used the instructions for freezing it. I got 3 ziploc bags with 4 cups each.

The Rhubarb Compendium – this is where I grabbed a couple of recipes for compote, I made 2.

No search is complete without a look at what Wikipedia has to say. It turns out that rhubarb has been used for thousands of years by the Chinese. In our Western Gardens, the first harvest of rhubarb is spring delight.

Some people like rhubarb so much, they prepared a cookbook of 40 different recipes, (My Aunt) and bestowed as a gift for a 40th birthday party, (to my Father). Back in the olden days on the farm, rhubarb must have been a lovely treat.

Although it is early June now, we have had so much rain and cool weather, it seems the rhubarb is hanging on. Which is fine for me. I only have so much time to devote to preparing food for storage. (My regular life takes up most of my waking hours.)

Today, I had a window of opportunity. I should be out in the garden pulling weeds and planting more seeds. That will have to wait until tomorrow.

Now what to do with kohlrabi?

Too much

Tuesday night I saw a movie called “Forks Over Knives”. I am not one to blindly accept what I see on TV, but if the facts being presented in this movie are true, (I will research more to determine my thoughts on that), then my family and I need to examine our intake of animal protein and processed foods.

My husband likes to point out that humans are omnivores. We are meant to eat both plants and animals, but the actual definition of the word is more than that.

Omnivores (from Latin: omni, meaning “all, everything”; vorare, “to devour”) are species that eat both plants and animal material as their primary food source. They often are opportunistic, general feeders not specifically adapted to eating and digesting either meat or plant material primarily. Many depend on a suitable mix of animal and plant food for long-term good health and reproduction.

Opportunistic is a word I like here. To me that means variety. We are not meant to eat either plants or animals primarily. Now let’s look at the definition of whole foods:

Whole foods are foods that are unprocessed and unrefined, or processed and refined as little as possible, before being consumed. Whole foods typically do not contain added ingredients, such as salt, carbohydrates, or fat. Examples of whole foods include unpolished grains, beans, fruits, vegetables and non-homogenized dairy products. Originally all human food was whole food.

If you ask our collective common sense, and seek the wisdom of our ancestors, the answer will surely be that the current Western diet has way too much processed food and way too many animal products. So, if you want to link our current health problems to this highly processed, high animal protein diet, I can’t imagine too many people would disagree.

But we are really talking about too much. Do we need to eliminate animal products completely, if their consumption provides a sense of joy and happiness? Or should we limit the total quantity?

Should we eliminate all processed food? (I personally think yes), but that is not realistic either. It is not possible for the most wonderful tasting French croissant to be made without a great deal of high fat content butter and refined flour. Occasionally, a warm bakery treat is pure joy.

So why do we collectively find it so difficult to limit ourselves? In the movie, Dr. Douglas Lisle’s research and conclusions were presented:

The Motivational Triad: the pursuit of pleasure; the avoidance of pain; and the conservation of energy. Unfortunately, in present day America’s convenience-centric, excess-oriented culture where fast food, recreational drugs, and sedentary shopping have become the norm, these basic instincts that once successfully insured the survival and reproduction of man many millennia ago, no longer serve us well.  In fact, it’s our unknowing enslavement to this internal, biological force embedded in the collective memory of our species that is undermining our health and happiness today.

The movie explains this hard-wired concept further by showing pictures of a human stomach and the receptors that tell our brain “I am full”.

  1. With a large, (volume) meal of plant-based whole food that is say 900 calories, the stomach is full and all the receptors communicate that to the brain.
  2. But if you change the meal to be more than half of the calories to be animal protein, (a typical meal) the stomach will not be full and the signal will be a feeling of dissatisfaction.
  3. If you consumed 900 calories of pure fat, the stomach would be so empty it would feel like you only drank a glass of water. (We all know how drinking a glass of water does very little to make us feel full, despite what our mothers told us.)

The solution then, is amazingly simple. Go back to the Canada Food Guide if you need a reminder. For women aged 19 to 50 it recommends servings per day:

  • Vegetables & Fruit – 7 to 8
  • Grain – 6 to 7
  • Milk and alternatives – 2
  • Meat and alternatives – 2, (a serving of meat is considered 2.5 ounces or 125 ml)
  • 30 – 45 mL (2 to 3 Tbsp) of unsaturated oils and fats

If you eat one restaurant meal per day, you would be eating far more than your allowable meat and fat content for the whole day, in one sitting. It is safe to say that most of us are eating too much of the stuff we should be limiting and not nearly enough of the good stuff.

It helps every now and then to say these things out loud.