Small Potatoes Urban Delivery
(no percentage discount; $15 off first order)
B.C. — LOWER MAINLAND
Ashifa Bellydance Performers
Aurasense Botanical Products
BC Gelati
Best Bread Co.
(No Discount — No delivery fee for first order)
Bo Kong (5%)
Buddhist Vegetarian Restaurant
Dancer Vegetarian Foods
Home Delivery Service (5% to all items)
Elanta—Reiki Master/Teacher
Empowering People
Evergreen Vegetarian Foods
Gaia Garden Herbal Dispensary
Green V Organics
Greens & Gourmet
Vegetarian Restaurant
Happy Veggie World
Health is Wealth (5%)
Healthy Green Wheatgrass
HOC Health Centre
Kitchen to Kitchen Catering
Kitsilano Hemp Company
Krishna Pure Vegetarian
Restaurant
Levin, Tony—Massage Practitioner
(No Discount; $5 off)
Life Time Organics
(10% on vitamins only, 5% on food)
May 3rd Enterprises,
Electrolysis & Ear Candling
Nordic Living Water Systems
Nyala Restaurant
Ocean Park Health Foods
Pacific Institute of Reflexology
Planet Veg Restaurant
Rainbow Vegetarian Restaurant
Rainforest Reptile Refuge Society
Sea Spray (Kelp Growth Supplement)
Semperviva Natural Health Food Stores
Simply Vegetarian Restaurant
#G106–2480 Spruce St.,
Vancouver, B.C., Canada V6H 2P6
PO Box 29525, Maple Ridge
or 1-888-922-4111
1102 W. Broadway, Vancouver
Tri-City Area and Maple Ridge
80–8100 Ackroyd, Richmond
www.BestBread.ca
3068 Main Street, Vancouver
137 East Pender St. Vancouver
101–2145 W. Broadway, Vancouver
4166 Main St., Vancouver
2672 W. Broadway, Vancouver
2936 West 4th Ave., Vancouver
2681 W. Broadway, Vancouver
205–12882 85 Ave., Surrey
4455 E. Hastings, Burnaby
Home Delivery Service
112-250 Schoolhouse St, Coquitlam
2918 West 4th, Vancouver
1726 Davie St., Vancouver
Vancouver
2099 152nd Avenue, White Rock
2023B Hyannis Dr., North Vancouver
earcandles@aol.com
904 Leovista Ave., North Vancouver
or 1-888-644-7754
2930 West 4th Ave., Vancouver
12907 16th Ave., South Surrey
535 West 10th Ave., Vancouver
1941 Cornwall St., Vancouver
2–8095 Park Road, Richmond
1395 176th St., Surrey
300–1497 Marine Dr., West Vancouver
2608 West Broadway, Vancouver
135–8291 Ackroyd, Richmond
604-215-7783
Smith, Penny—Reiki Practitioner Granville Island location 604-731-7396
Sweet Cherubim (Restaurant Only) 1107 Commercial Drive, Vancouver 604-253-0969
Thai Body Work by Bernard Dalziel 332 E. 4th Ave., North Vancouver 604-984-1260
Unique Nutrition Health Centre 2–555 W. 12th Avenue, Vancouver 604-872-8647
Urban Monks Vegetarian Restaurant 328 Nelson St., Vancouver 604-669-1311
(90% Vegan)
Vadhwana, Gita 7437 Willard Street, Burnaby 604-522-1413
Ayurvedic Cooking Instructor
The Vitamin Connection 2929 Barnet Hwy, Coquitlam 604-464-2723
(Coquitlam Centre outlet—15%)
Wang, Dr. David, Naturopath 2nd Flr., 1962 W. Broadway, Vancouver 604-733-0266
604-922-2629 West Coast Yoga 604-224-3505
604-467-1111 West Pointe Organic Produce 2839 W. Broadway, Vancouver 604-736-2839 MARCH / APRIL 2002 www.EarthSave.bc.ca
West Wood Organic Produce 2183 West 41st, Vancouver 604-261-4363
604-733-2979 Woodlands Restaurant 2582 W. Broadway, Vancouver 604-733-5411
604-468-2504
604-278-1992 OUTSIDE LOWER MAINLAND LOCATIONS Eat Right 4 Your Type: Human
604-876-3088 Cafe Ambrosia 2501 Fairview Ave. East Tel: 206-325-7111 By Dave Way
604-683-8816 Seattle, Washington, 98102 Fax: 206-325-2827
604-942-2315 Canadian Wilderness Ecotours 923 Catherine St., Victoria 250-595-1835
Bar None Cafe 244 4th Street, Courtenay 250-334-3112
In recent years, many people have listed the Eat Right 4 medical prescriptions need to be confirmed for safety’s
604-318-3218 Black Sea Health Foods 7054 Pioneer Ave., Agassiz 604-796-3677
Cell Tech—Super Blue Green Algae Andrea Kober, 250-386-ALGA
Your Type Diet as their reason for not adhering to a veg- sake. D’Adamo claims that your blood type is based on
604-323-6669
604-879-3380 Independent Distributor
D & A Natural Health Services 757 Wardlaw Ave, Kelowna 250-762-5538
etarian diet. “I’m Type O, a hunter-gatherer, so I need to different stages of human evolution. Type O is oldest,
604-734-4372
604-730-1808 Green Cuisine Market Square, 560 Johnson St., 250-385-1809
Victoria
eat meat” is a common statement. Often, they then claim representing hunter-gatherers. They should eat lots of
604-737-7373
Hoodoo Ranch Organic Fruit Box 155, Spences Bridge, BC 604-980-2217
604-501-4878 Inspirit Consulting Services 5145 Lark St., Kelowna, BC 250-764-7699
that they just felt a need and did indeed feel better after meat but little to no grains and legumes. Later, when
604-298-0595 Johnstone, Stacy—Reiki Practitioner 845 Birch Ave., Kelowna 250-763-4033
604-879-2280 Kober, Andrea Victoria, BC 250-514-6223
going back to eating meat. Dr. Michael Klaper has previ- agricultural societies developed, some evolved the Type
604-520-6867 Interlude-Bodymind Practitioner andreakober@interludes.ca
604-899-8909 The Juicy Carrot 254 Ellis St., Penticton 250-493-4399
ously addressed this [and his article is on the national A which was better adapted to digest the grain-based
604-730-1865 Lotus Pond Restaurant 617 Johnson St. Victoria, BC 250-380-9228
604-688-9400 Mandy & Me Trailriding 174 Bear Creek Rd, Kelowna, BC 250-769-5735
website: www.earthsave.org] but I will take another kick diet. Type B was next, a combination of the previous
Organic Express Okanagan Home Delivery Service 250-862-2266
604-879-7776 (Vernon-Kelowna-Penticton)
at the can as it continues to come up. two, nomadic but still eating some grains. The last is
Ortho-Bionomy Int. 2483 Pandosy Street, Kelowna 250-868-0823
604-541-0933 Potpourri Farm (20% at farm location)
There are a wide variety of reasons why one might Type AB, a recent development and described by
Hack House Organic Orchard: 29686 Hwy. 97 S, Oliver 250-495-3226
604-929-0694 City office: 200–328 W. Hastings St., Vancouver 604-688-1688
not feel in optimum health in our stressful and busy D’Adamo as ‘an enigma, mysterious.’ Perhaps this covers
The Soap Exchange 1393A Hillside Ave., Victoria 250-475-0033
604-990-5462 250-475-0077 world, but a lack of meat is not going to be the problem. for the fact that his pattern falls down and there is no
Tanner’s Naturals Herbal Products 2453 Hamm Rd., Black Creek 250-337-8002
604-731-7899 (10% of sales donated to EarthSave) Despite our strongly held cultural views, taught to us by clear reason for that group’s food options.
604-531-7011 Torontow, Michael #201-1040 Rockland Ave., Victoria 250-480-7733
604-875-8818 Registered JSD Acupressure Therapist our families and persuasive food lobby groups, hundreds Now it may feel good to learn something about your
604-734-1001 Towards Freedom PO Box 13, Shawnigan Lake, BC 877-833-8383
604-273-7311 Cruelty-Free and Eco-Friendly Products of millions of people worldwide live their whole lives with- evolutionary identity (“I’m a nomad! That explains my
604-538-1711 Tree House Health Foods 100 Fort St., Hope 604-869-5545
604-926-3352 Wild Roots Cafe 299 Wallace St., Nanaimo 250-753-0200 out meat. So it can’t be an absolute human requirement. yearly vacations overseas”), but would you design your
604-739-1958 * Bold=New Addition
604-278-0852
How then to dispute Peter D’Adamo’s claims for his diet based on your astrological sign? Imagine the possi-
Blood Type Diet? As a new medical idea, it needs to held bilities: “I’m an ectomorphic Type B, born in the Chinese
up to full scientific scrutiny, not because conventional year of the dog, and a Pisces. I can only eat plankton and
medicine is resistant or close-minded, but because all spice-free kibble.” Seriously, D’Adamo needs to prove
that there is some causative link between one of over 30
Article: Eat Right 4 Your Type – Human page 1 blood marker groups and our diet.
Column: Letters to the Editor page 2 D’Adamo makes use of references in his first book,
Review: Public Lounge and Dehli Darbar page 4 citing many of the claims to have been researched by
Article: Marketing Boards vs. Organics page 5 him. Unfortunately, all of the references are to articles in
Article: The Luminous Arran Stephens page 6 his own non-scientific, non-refereed ‘journal.’ They might
Column: Ask Rosemary page 8
as well have been from his personal diary. In addition, he
Recipes: Cheatin’ Chai and Rosemary’s Brownies page 8
attributes certain personality traits (positive only) such
Article: Airplane Food page 9
as ‘creative’ and ‘cooperative’ to each blood type. No
Update: Potluck Info page 10
one else has apparently noticed these character associa-
Update: Member News & Upcoming Events page 11
tions. And he even prescribes only certain types of exer-
Update: Health Partnership Program page 12
cise for each type, without any supporting evidence.
Please see “Eat Right” on page 3…
Letters to the Editor
Your feedback about EarthSave Canada or our newsletter
is welcome. While some letters may be edited for space
or content reasons, every effort is made to maintain the
Hi there,
Man, The Witness is a disturbing film! [available from the
ES video lending library] It really bothered me. Do you
have a group of people that get together to talk about this
stuff, and how to comprehend it so that we can go on with
daily living? It makes me question all of my choices
because we just blindly follow the pack, consuming, buying,
etc without realizing the consequences in the background
that we cannot see. Its very scary.
I need no other evidence to become a full fledged vegan!
The film is very good by the way, very well done with
humourous, heartwarming parts, and horrifying, heart-
breaking parts.
— Crystal Campbell
To ES:
I echo Drew Arnott’s sentiments in his letter published in
the last newsletter. I cannot understand how people can
not think about those who are behind them in line. Very
selfish. I was at the anniversary dinner and was greatly
disappointed by that behaviour.
— Judy Smith
original form and intent of the letter. Please send letters
to the address at the bottom of this page or e-mail to
office@EarthSave.bc.ca.
To the Editor:
I read the article “Why I Became a Vegan” in the last
newsletter with great interest. I, myself, have found that
giving up dairy products seems to have helped a lot to
lessen acne break-outs. However, the part about the guy’s
eyes changing from brown to blue/green was pretty amaz-
ing. In fact, I showed the article to some of my co-workers
and they all passed it around the office and thought it was
the freakiest thing they had ever heard. As you can imagine,
many were skeptical. Can you provide any information on
why this change might have occurred?
— Susanne Landry
[ed. note: I’m passing your question on to our office manager,
Rosemary, who will research the issue and report back.]
Members’ News & Special Events
IMPORTANT MEMBERSHIP RENEWAL INFORMATION
Earthsave is transitioning to a renewal date that is the
same for everyone. This will save us time and allow for
easier and less time-consuming follow-up on expired
members. The good news is that more of your member-
ship dollars will go towards spreading the Earthsave
message. The hard part is the transition. We appreciate
your support on this matter and hope it will not be an
inconvenience to you.
VOLUNTEER NIGHTS AT EARTHSAVE
Join other like-minded individuals every Thursday
evening from 6:30 – 9:30 at the Earthsave office, 2480
Spruce (G106), at the corner of Spruce and Broadway
to help with Taste of Health planning and general
office duties. It’s a great opportunity to get involved
on a casual, drop-in basis and to meet new people.
SPECIAL THANKS
Thanks to the following volunteers who have
graciously donated their time recently:
Laura Ramsay, Karen Smith, Marita Morrow, Anaolga Espana, Sarah Boucher,
Michael Mott. Also, thanks to John Waye, Dave Way and the rest of the board!
Enclosed with your newsletter will be a renewal
form. You will have the option of just taking your mem-
bership to April 2003 or to April 2004 on a pro-rated
basis. From then on, all current members will renew at
the same time of the year. New members will still pay
the usual membership when they join but will transi-
tion to the new system next April.
POSITION AVAILABLE
Earthsave is looking for a dedicated volunteer to
coordinate our bi-monthly potlucks. The coordinator
does not have to do all the work alone, but is the
final person responsible for making sure the following
has been done by someone every two months:
contacting the speaker, booking the venue, arranging
for prizes, packing the bins, delivering the bins, coor-
dinating the volunteers etc. This position also allows
for some creativity in experimenting with different
potluck formats.
If you are unsure whether you could commit to
this position long term, come and try it for one month

We apologize if we have forgotten any names. Your work is appreciated.

first. Contact Nancy at volunteer@earthsave.bc.ca

Canada EarthSaver and ideas expressed in this publication do Production

#G106–2480 Spruce St.,
Vancouver, B.C., Canada V6H 2P6
Tel: 604-731-5885
Fax: 604-731-5805
Office manager: Rosemary Wilson
E-mail: office@EarthSave.bc.ca
Internet: www.EarthSave.bc.ca
EarthSave Canada is a non-profit, educa-
tional organization dedicated to educating
the public about the effects of food choices
on the environment, personal health, and
animal compassion.
EarthSave International, which was
founded in California by John Robbins,
was founded in response to overwhelming
public support of his ground-breaking
book, Diet for a New America.
Canada EarthSaver is published six times
a year on 100% recycled paper. The opinions
not necessarily represent the views of Alvaro Heiden
EarthSave Canada.
Contributors
Submissions Dave Way, Nancy Callan, Rosemary
Editorial submissions are welcome and Wilson, Fred Reid, and Darrel Yurychuk
must be received no later than the 1st of
Editor
the month preceeding publication.
Nancy Callan
Advertising submissions must be received
not later than the 15 th of the month pre- Advertising
ceeding publication. Articles may be Advertising space is available in Canada
edited where appropriate. If possible, EarthSaver — please contact the office
please submit your material by e-mail to for current rates.
newsletter@EarthSave.bc.ca.

2 Canada EarthSaver • March / April 2002 Canada EarthSaver • March / April 2002 11
“Stephens” continued from page 7…
any problems with large multinationals buying out the
small independent organic producers?
AS: Consolidation of the organic and natural products
industry was inevitable. When I got into it in 1967, there
was no such industry; just a bunch of idealists who
wanted to change the world. They changed it. Today,
organic food consumption in North America tops $10
billion; worldwide, more than US$26 billion. When the
traditional grocery business has been flat for years, and
organics has been growing at more than 20% a year for
12 years or so, it was bound to attract big money, big
companies, and Wall St. I’ve been approached probably
50 times for a sellout, but I’m not interested. I would like
to keep Nature’s Path independent as a family business,
and grow it to the maximum possible sustainable extent.
I want to see our original ideals maintained. Today,
Nature’s Path is the #1 cereal company in the natural
and organic niche. We have 160 employee-stakeholders,
and we’ve been growing rapidly and sustainably year
after year. That’s a lot of responsibility. And as one of my
spiritual mentors taught, “The purpose of power is to
protect.”
ESC: You founded and now operate a very successful com-
pany that clearly fulfills your own values and principles.
Do you have any advice for people starting a business or
embarking on a new career whose motivation is an idea
or cause that they feel passionate about?
AS: Have passion for what you do. Work hard and long,
and don’t give up when the going gets tough. Never
expand beyond your ability to personally control it. Be
kind, be respectful, but be firm. Have a good and true
vision. Be still, and then act. Learn from your mistakes.
Be grateful for everything. Provide a service that is nec-
essary. Never sacrifice quality for money or for any
other consideration. Be the best in the world at what
you do. Always do your best and leave the rest up to the
Higher Power.
ESC: Thank you Arran for taking the time for this interview
and for helping provide the world with healthy delicious food.
10 Canada EarthSaver • March / April 2002
“Eat Right” continued from page 1…
UPCOMING POTLUCK
Since D’Adamo says that Eat Right 4 Your Type is a
Where: St. Augustine’s Parish Hall,
‘child of the internet’ because he used it to search for
8680 Hudson St., Vancouver
When: Sunday, April 14th at 6 P.M. supportive data, I chose to do some searches there
Speaker: Arran Stephens myself. D’Adamo claims that lectins, sticky molecules in
some foods, enter the bloodstream and can cause med-
Please bring a vegan (no animal products including
fish or chicken, gelatin, honey, or casein) dish that ical ailments as serious as cancer and heart disease, by
serves six (Don’t forget the ingredient list!). Plates,
causing coagulation of cells. A search of the online med-
cutlery, and cups are provided on site, but please
don't leave before cleaning your place setting. Space ical literature, that is all the credible scientific journals,
is more limited than at the Bonsor facility, so guests turned up not one clinical or basic research article that
are asked to arrive early. investigated lectins in typical diets leading to illnesses
and no connections with blood types of the patients.
ANNOUNCING THE EARTHSAVE VEGAN No articles by D’Adamo or anyone else. It appears the
CHOCOLATE CONTEST research just hasn’t been done that would support him.
Tropical Source chocolate chips won the taste test on If you’re going to make claims about how common food
America’s Test Kitchen. Do you agree with their items can cause medical crises, you need to be able to
choice? How about Endangered Species Chocolate
point to some documented evidence. And if there is such
Company or another little known company we may
not have heard of? Enquiring minds and palates want a correlation, why has no one else in the medical field
to know! Share your vegan chocolate tips with other noticed this before now? Or since?
Earthsavers. Send your vote for the best vegan choc- On the other hand, there is a huge body of clinical
olate bar to newsletter@earthsave.bc.ca or mail it to research on nutrition, and many studies show that high
the office. The chocolate must be dairy-free. We will
levels of meat and/or animal fat in the diet of individuals
tally the results and print them in the next newsletter.
with any blood type lead to increased levels of the
lifestyle-related diseases like diabetes, obesity, heart dis-
POTLUCKS OUTSIDE LOWER MAINLAND ease and cancers. Type O individuals are therefore going
against the prevailing research findings if they eat meat.
EarthSave potlucks and other activities are coordinated
by local members. For more information, contact: In addition, many large studies associate eating signifi-
cant levels of vegetables with better blood cholesterol
EarthSave Okanagan 1223 Richter St. 250-979-0009
Grant & Devra Rice Kelowna, BC, V1Y 2K8 ridebike@okanagan.net and lower levels of the lifestyle-related diseases.
EarthSave Victoria 250-370-1722 D’Adamo, on the other hand, actually puts limits on the
Sarah Kirby skirby@island.net type and quantity of vegetables each blood type should
Don & Fay Johnson Powell River 604-485-4297 consume, making it harder for one to get the necessary
EarthSave Courtenay 250-334-2715 intake for optimum health.
Sandra Rae
Often ignored is the restriction that Type O’s should
EarthSave Montreal 514-937-1346
not eat grains to avoid absorbing lectins which lead to
Earthsave Montreal c/o Quebec Public Interest Research Group 514-398-7432
illnesses. So it is more critical that they cut out those
Alida Farrell 3647 University, 3rd Floor
Montreal, Que., H3A 2B3 dangerous breads and pastas (according to D’Adamo)
than reintroduce meat into their diet. Similarly, D’Adamo
If you’d like to coordinate potlucks in your area, con-
says all blood types except B do poorly with dairy prod-
tact the EarthSave office to add your name to this list.
ucts so cutting these out is an important step for 90% of
people. Obviously, the plan is pretty restrictive and even
requires different diets for various members of a family.
Maybe I missed the journal articles that D’Adamo saw
but chose not to reference? Well, what do the experts
say? Here are a few quotes: “This is just trash” says Dr.
Adam Drewnowski, a nutrition researcher and director of
the Nutrition Science Program at the University of
Washington. “I think it’s wrong,” says Dr. Dan Bessesen,
associate director for Research Training at the University
of the Colorado Center for Human Nutrition. “The data
that supports [D’Adamo’s theory] is really bad data.”
Ramona Josephson, a local nutritionist quoted in the
Georgia Straight recently said there was ‘no scientific
basis whatsoever’ for the theory.
“My initial skepticism of the diet plan was supported
by the complete lack of scientific foundation [in the
book] says John McMahon, ND, a naturopathic doctor in
Conneticut. “I believe he feels he is doing people a favor,
but I think he is seriously mistaken.”
According to Kathleen Doheny in a Lycos WebMD
article, D’Adamo himself admits that there are no scien-
tific studies that demonstrate positive effects of his own
program.
What about positive endorsements from nutritionists,
medical doctors or naturopathic doctors? I couldn’t find
any, even in source materials that were supportive of his
plan. It seems the support is entirely anecdotal, particu-
larly from members of his fan club who are welcome to
post testimonials on his website (www.dadamo.com).
In summary, this is yet another fad diet, wrapped up
in persuasive, yet unsubstantiated scientific rationaliza-
tion. But contrary to the author’s claims, there is no sup-
port for his theory. And since some of the restrictions
and suggestions of the diet could actually be detrimental
to one’s health, there is no good reason to adhere to the
Eat Right 4 Your Type diet.
Dave Way is a biology teacher and former medical researcher in human immunology. He
has studied human nutrition at university. Dave and Earthsave welcome rebuttals and a
healthy debate around these issues.
Canada EarthSaver • March / April 2002 3
Restaurant Reviews
By Nancy Callan
Kudos go to Dave Way for arranging two fabulous dine-
outs at the Public Lounge and Delhi Darbar. Dave scopes
out lesser known restaurants and takes time to discuss
the set menus in advance, so diners can look forward to
a real taste treat.
PUBLIC LOUNGE 3289 Main St. 604-873-1944
Make room for a new generation of vegetarians. Loud
alternative music, conversation provoking artwork and
names for menu items like “Token Weird Dish” combine
to make the Public Lounge one funky urban hang-out. If
the Urban Peasant were a vegan, this is where he might
eat. James, himself, would be impressed with the creativ-
ity of the entrees, such as East Van town, a delicious dish
of black turtle beans with fried bananas. Our dine-out
th
crowd on January 24 was unanimously wowed by the
appetizers. The mango lime dressing on the salad of
mixed greens received rave reviews. The Yam Dip,
Cucumber-Dill Hummus, and Lime Salsa were highly
praised. The Public Lounge is a must try for those look-
ing for eclectic vegetarian fare in a hip atmosphere.
DELHI DARBAR 2120 Main St. 604-877-7733
If attitude and service matter to you in a restaurant, The
Delhi Darbar is the place to go. A dine-out group of 19
gathered on February 21st to sample Bombay and South
Indian specialties. The meal began with bel puri, a deli-
cious crispy mixed snack, and was followed by bata
wada, a chick pea flour ball stuffed with potato. Idlis,
small rice patties, were dipped in a mushroom sauce and
followed by vegetable pakoras and then masal dosas, a
EarthSave Canada Membership
I would like to join EarthSave and support the efforts being made to promote a plant based diet…
$10 Youth (up to 18 years) $25 Full-Time Student/Senior
$35 Individual $50 Family
$100 Commercial Sustaining $
If Family membership, enter names here:
4 Canada EarthSaver • March / April 2002
cross between a stuffed Mongolian pancake and a tor-
tilla. In addition, there was yellow dal, pullao rice, veg-
etable jalfrezie, alu gobi, and chana pindi. Dishes were
cooked to perfection, with vegetables neither too soft
nor too crisp, and the seasoning delicate and varied.
Does this sound like a lot of food? Our group were more
than satisfied and unable to finish. One clever diner
thought ahead to bring a tiered stainless steel food
container to transport leftovers. When the staff saw her
collecting the leftovers, they asked if she had enough
rice and insisted on bringing her more rice and another
full entree to take home. “If somebody likes our food,
we like to give it to them,” the manager said. With an
attitude like that, the Delhi Darbar earned a place in the
heart of all the Earthsave diners that night.
NEXT DINEOUT
Dave’s next scheduled dine-out is on March 28th at the
Cafe Olive, 1716 Charles St. (off Commercial Drive) . This
restaurant features vegetarian Turkish cuisine. A relatively
new venue, they offer “enlightened foods and moods
from the Mediterranean.” Expect the unexpected, Dave
tells us, with pomegranate salad and eggplant purees,
dishes you’ve never seen before. Inclusive price is
approx. $16. Make sure to book in advance with Dave at
604-879-3993.
The April Dine-out will be on Earth Day, Monday April 22
at an as of yet undisclosed location. Phone the office and
listen to the message to get details of what Dave comes
up with. The pressure’s on, Dave!
Paid by Visa MasterCard Cheque (payable to EarthSave Canada)
Card # Exp. Date
Signature
Name
/mth.
Address
City Prov Postal code
Phone # Email
YES! I have already received an EarthSave info pack
Airplane Food
By Nancy Callan
Since August 10, 2001, Air Canada has made significant
reductions to its meal service in order to reduce costs
and maintain flights. In a nutshell, don’t be surprised if
your short haul flight leaves at 8:40 in the morning and
there is no breakfast. Don’t be surprised if on a three
hour flight which leaves at noon, business class gets a
hot lunch and economy class gets a salad.
On a longer flight, though, such as that from Van-
couver to Toronto, you will be offered a hot meal and
you do still have some choices between the various
frozen dinners re-heated in aluminum pans. Air Canada
offers 17 special meals, which need to be ordered at
least 18 hours prior to departure. Also, make sure to
remind the ground crew when you check in that you’ve
ordered a special meal.
Different cities are catered by different companies, so
some meal variation occurs, depending on the city of
departure. For example, when flying from Toronto to
Frankfurt, you may get a Mars bar, whereas from
Frankfurt to Toronto, you are more likely to get a German
chocolate bar, such as Ritter Sport. Only the central part
of the meal is different, though, so no matter which meal
you order, you’re still likely to get the white roll.
The airline caters to different religious dietary restric-
tions, such as Hindu, Muslim, and Kosher. There are also
choices for raw foodists and vegetarians.
Those on a raw diet have the option of ordering the
“Fruit Platter Meal.” Considering that airline food is gen-
erally high in fat and preservatives, the Fruit Platter is
touted by many as the best in flight option for all travelers.
Since the low-pressure, high altitude environment causes
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our bodies to swell, including our intestines, travelers
are advised to drink plenty of liquids and go light on
solid foods. The less solid food we eat, the faster we
recover from jet lag.
Vegetarians have three options. The “Vegetarian Meal
(lacto-ovo)” is probably the most common. Vegans may
be pleased to find out that the “Vegetarian Meal (non
dairy)” also contains no eggs or honey. After commenting
once on the unimaginative quality of a spaghetti meal
consisting of plain tomato sauce with small chunks of
unflavoured tofu, a hip looking flight attendant in Doc
Martins, a vegetarian herself, informed me that the
“Asian Vegetarian Meal” was by far the best option for
vegetarians.
Since that great tip, I have ordered nothing but.
Although not guaranteed to be free of eggs or dairy prod-
ucts, the meal has not contained eggs or dairy when I’ve
had it. Once it was a Lebanese meal, with cute mini-pita
bread, hummus and falafel. Another time it was an Indian
meal and a third time, I had a Chinese stir-fry.
But regardless of the options and especially in view
of the current reductions in meal service, it’s never a bad
idea to pack some food of your own. Given that vegetari-
an meals are often lower in calories and given the small
size of airplane meals to begin with, personally, I am usu-
ally left hungry.
Nevertheless, it’s great to know that, as a vegetarian,
there are tasty options available. In fact, it has been my
experience that other passengers often comment that
your meal looks better and want to know how you man-
aged to get it.
“Please Support
A Cruelty-Free World”
Laura-Leah Shaw, realtor
Sutton Heritage West
(604) 551-9297
llshaw@telus.net
Canada EarthSaver • March / April 2002 9
Ask Rosemary
Our Office Manager, Rosemary Wilson, Answers Questions from Readers
Dear Rosemary,
Are eggs potential baby chickens? Why do we eat chicken
eggs and not other type of eggs? Why do some people
have ethical concerns about eating eggs?
Patricia
Great question, Patricia, just in time for Easter!
In the absence of a rooster, eggs are how a chicken
ovulates and the eggs that people eat are generally unfertil-
ized since fertilized eggs are more expensive to produce.
Fertilized eggs are nutritionally identical to unfertilized
eggs but contain some male hormone. They must be incu-
bated to produce baby chicks.
I found some interesting egg history from an egg mar-
keting site. According to that site, the first recorded egg
layers were ducks and geese in China more than 6,000
years ago. The laying hen did not appear until 2,000 years
later in India, and was only introduced to the western
world in the 5th century. I can only speculate as to why we
people eat chicken eggs rather than other kinds. Why in
North America do we choose to eat only certain animals?
Check out http://www.factoryfarming.com/eggs.htm.
Recipes
ROSEMARY’S FUDGE BROWNIE RECIPE
Wet ingredients (combine separately)
2 cups soymilk
1 tbsp vanilla
3
⁄4 cup brown sugar
1
⁄2 cup oil (canola, sunflower or safflower)
Dry ingredients (combine separately)
3
⁄4 cup dutch cocoa (you will get the best results if
you use this kind)
2 cups coarse ground whole wheat flour
8 Canada EarthSaver • March / April 2002
It details how laying hens are kept.
According to this site, hens usually
debeaked which is extremely painful
and put in small cages where the birds
cannot stretch their wings or legs, and they cannot fulfill
normal behavioural patterns or social needs. Constantly
rubbing against the wire cages, they suffer from severe
feather loss, and their bodies are covered with bruises and
abrasions. They also suffer from what the industry calls
‘cage layer fatigue,’ and many die of egg bound when their
bodies are too weak to pass another egg. After one year
in egg production, the birds, are classified as ‘spent hens,’
and sent off to slaughter. They usually end up in soups, pot
pies, or similar low-grade chicken meat products where their
bodies can be shredded to hide the bruises from consumers.
The hens’ brittle, calcium-depleted bones often shatter during
handling and/or at the slaughterhouse.
Due to overwhelming public support, battery cages
are being phased out in Europe, but North America sadly
seems to lag behind when it comes to animal welfare
issues.
2 1⁄2 tsp
baking soda
1
⁄2 cup chopped nuts (optional)
1 cup semi-sweet chocolate chips
Combine wet and dry ingredients and put in an oiled
baking pan and bake at 325° F for 30-45 minutes (until
brownies spring back when pressure is applied).
CHEATIN’ CHAI RECIPE
Heat soy milk and add Celestial Seasonings Bengal Spice
tea bags, approx. one tea bag per two cups. Serve.
Marketing Boards vs. Organics — The Issues
By Fred Reid, Olera Farms
The BC Egg Marketing Board is suing Olera Farms for
over $93,000. Why would a small farm in the Fraser
Valley face such risks against such a powerful farm
organization as marketing boards? After three straight
months of legal costs over $10,000/month, I am beginning
to wonder the same myself. The fight is hopeless without
the support of the consumers who advocate change in
the way agriculture is practiced in this country.
The issues are huge for organic production in
Canada. More than just eggs are involved. The Turkey
Marketing Board has attempted to shut down Organa
Farms. The vegetable marketing board is presently trying
to develop regulations for organic production that would
put control of organic crops under the control of the
conventional industry. The issue is Canada wide and
involves all aspects of agriculture production.
The consumer of organic products can expect to pay
more if the control of organic production falls into the
hands of the conventional industry. The levies charged
and the prices set by marketing boards will increase the
cost of an already highly priced product, with none of
this increased cost benefiting the organic consumer.
Experience of the marketing of organic chicken and eggs
under the marketing board system in eastern Canada has
demonstrated that the supply of the organic product
would be greatly reduced. Having organic production
controlled by conventional producers will lead to the
erosion of the organic standard. The BC egg producers
and the BC vegetable producers have both admitted that
they opted for out of province organic standards
because the organic standard in BC was too stringent.
Why is this fight so important to the marketing
boards? The percentage of animal and poultry produc-
tion represented by certified organic agriculture across
Canada would hardly register on any scale. This battle is
much more important to them because it represents an
alternative to their form of agricultural production.
Control of organic agriculture by conventional agriculture
would allow them to limit rather than promote alterna-
tive forms of agriculture. At no time have the marketing
boards offered to incorporate organic agriculture in a
way that would also benefit organic agriculture.
Europe has recognized the evils of conventional
agriculture, with its feeding of animals back to animals.
By the year 2012 they will no longer allow caged layer
production for poultry or isolation stalls for pigs. The
principles practiced by certified organic agriculture are
the very reason that organic agriculture is such a threat
to conventional agriculture.
Organic certification, with its requirements for out-
side range, more barn space and no feeding of GMOs,
drugs, or animal proteins, increase the cost of organic
production and make our product distinctly different
from that of the conventional egg. To tax the organic
producer and force them under the control of the con-
ventional cage layer egg producers for the sole benefit
of the cage layer producer is totally wrong. The organic
producer should be encouraged for providing the envi-
ronmentally sound alternative to chemically produced
food. The organic producer should be encouraged for
providing the humane alternative to cage layer produc-
tion. In cage layer production, not only are the birds
confined to cages where they can hardly move, the birds
are sprayed directly with insecticides to kill insects that
would normally be controlled by the birds natural dusting
practices.
Olera Farms and the other organic farmers, with the
help of organic consumers, have to raise nearly half a
million dollars just to fight for the right to produce in an
alternative way to conventional agriculture. We have
appealed to government many times to no avail. Our
encouragement and reward comes from the consumer
who recognizes that we do agriculture differently and
that there is an increased cost of doing agriculture in this
way. I don’t think that anyone in the organic community
should accept the added $1.00/dozen that would be a
direct subsidy to cage layer production.
Canada EarthSaver • March / April 2002 5
The Luminous Arran Stephens
By Darrel Yurychuk
Arran Stephens is an entrepreneur, author and former
EarthSave Canada board member. Stephens has long
been a leader in providing people with healthy and
socially conscious food alternatives. In 1967 he founded
Canada’s first vegetarian restaurant, the Golden Lotus
here in Vancouver (sold in 1995 and now known as
Woodlands). In 1970 he cofounded LifeStream, Canada’s
first natural foods supermarket. In 1985 he and his wife
Ratana started Nature’s Path, which has risen to become
North America’s largest producer of organic cereals.
Stephens serves as an unpaid Director on the non-profit
boards of the Canadian Health Food Association (CHFA),
“Genetically Engineered crops have a higher dollar cost associated and have lower yields than non GE crops.”
the Organic Trade Association (OTA), and Science of
Spirituality — a registered Canadian charity.
These days Stephens has been very active in this
leadership role. He has had to defend the use of hemp
seed — an excellent plant-based source of healthy omega-
3 and omega-6 essential fats (at an optimal ratio). The
U.S. Drug Enforcement Agency recently banned products
containing trace quantities of tetrahydrocannabinol
(THC), the active ingredient in marijuana, even though
hemp contains minuscule amounts of the chemical (less
than 5 parts per million, compared to 50,000 to 200,000
parts per million in marijuana).
Last summer Stephens battled the Loblaws grocery
store giant whose stores in British Columbia include the
Real Canadian SuperStore and SuperValu. The conglom-
erate banned any products from its store shelves with
labels advertising ingredients free of genetically-modified
organisms (GMOs). This is part of the larger battle against
GMOs that, if not banned outright, should at least be
labelled as such when contained in foods, giving con-
sumers a choice. GMOs are a major concern for organic
food producers like Nature’s Path since there is no way
6 Canada EarthSaver • March / April 2002
to prevent genetic pollution. Once GMOs are released
into the wild, pollens from the affected plants are carried
in the air, and there is no stopping organic crops from
eventually being contaminated with the concerned
genes. One wonders why the bioengineering companies
aren’t forced to sell their organisms as sterile to mini-
mize the risk to the environment.
Despite these and other issues that keep him busy,
Stephens seeks balance with a rich spiritual life. This
includes devotion to his wife of 33 years, their children
and grandchildren, and daily meditation practise. This is
also reflected in his latest endeavor as an author.
“Journey to the Luminous Encounters With Mystic Adepts
of our Century,” published in October 1999, is a lyrical
account of Stephens own spiritual journey. The sale of
the book has raised more than $35,000 for charity.
Arran Stephens took time out from his busy schedule
to conduct an interview for this month’s EarthSaver. He
will also be giving a presentation at the next EarthSave
th
potluck on April 14 .
EarthSave Canada: What would you say to someone who
does not eat organic because “organic food is so expensive”?
Arran Stephens: Mass-produced cheap food almost
always has a huge environmental and health-risk associ-
ated cost. Most synthetic agrichemicals are toxic to ben-
eficial bacteria, beneficial insects, birds, animals, and
humans. As a result, the water, the land, and the air of
the biosphere we call Earth is becoming rapidly polluted.
Destruction of wildlife habitat is resulting in the extinc-
tion of thousands of species. Adverse reactions from
agri-chemicals and food preservatives range from asthma
to cancer.
Even though we pay more than double for our certified
organic ingredients, versus conventional commercial,
you will find that Nature’s Path cereals, breads, and waf-
fles are priced competitively with Kellogg’s and General
Mills mass-produced, sugar-saturated, chemically
enhanced offerings. That’s because what we save not
advertising to millions of kids every Saturday and
Sunday morning on the boobtube, we pass along as real
value to our customers.
ESC: How do Genetically Modified Organisms (GMOs)
relate to the organic certification?
AS: Genetically engineered ingredients are banned from
certified organic production and products. We’ve never
used them. Never will. Nature’s Path has been in the fore-
front of trying to get a ban on GMO food, and at the very
least, trying to get GMO foods labelled. In poll after poll,
more than 90% of consumers have said that if they knew
their food was genetically altered, they wouldn’t buy it.
ESC: What is your response to the claim that “GMOs will
help to feed the world’s hungry”?
AS: This is a lie perpetrated by Monsanto and its ilk.
Genetically Engineered crops have a higher dollar cost
associated and have lower yields than non GE crops. (My
slide show will provide the documented proof).
ESC: What do you think is the biggest threat to the world’s
food supply?
AS: Pollution. Genetic pollution, pesticide pollution,
herbicide pollution, fertilizer pollution, animal waste
pollution (from factory farms, abbatoirs and feedlots),
toxic sludge practices, as well as the destruction of vast
areas of prime farmland for commercial development.
With the concentration of vast tracts of land, the direct
control of most of the world seedsupply, agri-chemicals
and food production in the hands of a few huge multina-
tionals, we have a complete disruption of traditional and
sustainable societies and methods of food production.
Multinationals like Monsanto are able to buy influence
and power at the highest levels of governments around
the world. With massive spending budgets, they actively
engage in the manipulation of public opinion through
repetitive brainwash advertsing (TV, radio, print).
It is my guess that the Walkerton tragedy was the
cumulative result of human error with feedlot and/or
toxic sludge which seeped into the water system (toxic
sludge is that unholy mess which ends up in sewage
treatment facilities, and is then pumped onto farmland as
a ‘cheap’ fertilizer).
ESC: Some people feel that it is all right ethically to eat
beef, pork, poultry, dairy, etc., if the animals are raised
“free range” and organic. What is your viewpoint on this
issue?
AS: I serve on the Board of the Organic Trade
Association, which is there to promote all things organic
(including meat). I have nothing to contribute to the
organic meat campaign, and instead, focus on the plant
food spheres. I became a vegetarian in 1964 for a variety
of reasons — ethical, compassion, health, ecological,
karmic, and spiritual. I will be a vegetarian until the day I
die. Personally, I don’t support meat production or con-
sumption, whether organic or not. However, if organic
production results in more humane treatment of animals
while they are alive, that is the lesser of two evils. In
both cases, they are led to the slaughterhouse… inno-
cent victims of mistaken need. I cannot change others; I
can only change myself, and be a good and healthy
example of the diet and way of life I espouse.
ESC: Last year Cascadian Foods was purchased by one of
the corporate giants General Mills Foods. Do you foresee
Please see “Stephens” on page 10…
Canada EarthSaver • March / April 2002 7
The Luminous Arran Stephens
By Darrel Yurychuk
Arran Stephens is an entrepreneur, author and former
EarthSave Canada board member. Stephens has long
been a leader in providing people with healthy and
socially conscious food alternatives. In 1967 he founded
Canada’s first vegetarian restaurant, the Golden Lotus
here in Vancouver (sold in 1995 and now known as
Woodlands). In 1970 he cofounded LifeStream, Canada’s
first natural foods supermarket. In 1985 he and his wife
Ratana started Nature’s Path, which has risen to become
North America’s largest producer of organic cereals.
Stephens serves as an unpaid Director on the non-profit
boards of the Canadian Health Food Association (CHFA),
“Genetically Engineered crops have a higher dollar cost associated and have lower yields than non GE crops.”
the Organic Trade Association (OTA), and Science of
Spirituality — a registered Canadian charity.
These days Stephens has been very active in this
leadership role. He has had to defend the use of hemp
seed — an excellent plant-based source of healthy omega-
3 and omega-6 essential fats (at an optimal ratio). The
U.S. Drug Enforcement Agency recently banned products
containing trace quantities of tetrahydrocannabinol
(THC), the active ingredient in marijuana, even though
hemp contains minuscule amounts of the chemical (less
than 5 parts per million, compared to 50,000 to 200,000
parts per million in marijuana).
Last summer Stephens battled the Loblaws grocery
store giant whose stores in British Columbia include the
Real Canadian SuperStore and SuperValu. The conglom-
erate banned any products from its store shelves with
labels advertising ingredients free of genetically-modified
organisms (GMOs). This is part of the larger battle against
GMOs that, if not banned outright, should at least be
labelled as such when contained in foods, giving con-
sumers a choice. GMOs are a major concern for organic
food producers like Nature’s Path since there is no way
6 Canada EarthSaver • March / April 2002
to prevent genetic pollution. Once GMOs are released
into the wild, pollens from the affected plants are carried
in the air, and there is no stopping organic crops from
eventually being contaminated with the concerned
genes. One wonders why the bioengineering companies
aren’t forced to sell their organisms as sterile to mini-
mize the risk to the environment.
Despite these and other issues that keep him busy,
Stephens seeks balance with a rich spiritual life. This
includes devotion to his wife of 33 years, their children
and grandchildren, and daily meditation practise. This is
also reflected in his latest endeavor as an author.
“Journey to the Luminous Encounters With Mystic Adepts
of our Century,” published in October 1999, is a lyrical
account of Stephens own spiritual journey. The sale of
the book has raised more than $35,000 for charity.
Arran Stephens took time out from his busy schedule
to conduct an interview for this month’s EarthSaver. He
will also be giving a presentation at the next EarthSave
th
potluck on April 14 .
EarthSave Canada: What would you say to someone who
does not eat organic because “organic food is so expensive”?
Arran Stephens: Mass-produced cheap food almost
always has a huge environmental and health-risk associ-
ated cost. Most synthetic agrichemicals are toxic to ben-
eficial bacteria, beneficial insects, birds, animals, and
humans. As a result, the water, the land, and the air of
the biosphere we call Earth is becoming rapidly polluted.
Destruction of wildlife habitat is resulting in the extinc-
tion of thousands of species. Adverse reactions from
agri-chemicals and food preservatives range from asthma
to cancer.
Even though we pay more than double for our certified
organic ingredients, versus conventional commercial,
you will find that Nature’s Path cereals, breads, and waf-
fles are priced competitively with Kellogg’s and General
Mills mass-produced, sugar-saturated, chemically
enhanced offerings. That’s because what we save not
advertising to millions of kids every Saturday and
Sunday morning on the boobtube, we pass along as real
value to our customers.
ESC: How do Genetically Modified Organisms (GMOs)
relate to the organic certification?
AS: Genetically engineered ingredients are banned from
certified organic production and products. We’ve never
used them. Never will. Nature’s Path has been in the fore-
front of trying to get a ban on GMO food, and at the very
least, trying to get GMO foods labelled. In poll after poll,
more than 90% of consumers have said that if they knew
their food was genetically altered, they wouldn’t buy it.
ESC: What is your response to the claim that “GMOs will
help to feed the world’s hungry”?
AS: This is a lie perpetrated by Monsanto and its ilk.
Genetically Engineered crops have a higher dollar cost
associated and have lower yields than non GE crops. (My
slide show will provide the documented proof).
ESC: What do you think is the biggest threat to the world’s
food supply?
AS: Pollution. Genetic pollution, pesticide pollution,
herbicide pollution, fertilizer pollution, animal waste
pollution (from factory farms, abbatoirs and feedlots),
toxic sludge practices, as well as the destruction of vast
areas of prime farmland for commercial development.
With the concentration of vast tracts of land, the direct
control of most of the world seedsupply, agri-chemicals
and food production in the hands of a few huge multina-
tionals, we have a complete disruption of traditional and
sustainable societies and methods of food production.
Multinationals like Monsanto are able to buy influence
and power at the highest levels of governments around
the world. With massive spending budgets, they actively
engage in the manipulation of public opinion through
repetitive brainwash advertsing (TV, radio, print).
It is my guess that the Walkerton tragedy was the
cumulative result of human error with feedlot and/or
toxic sludge which seeped into the water system (toxic
sludge is that unholy mess which ends up in sewage
treatment facilities, and is then pumped onto farmland as
a ‘cheap’ fertilizer).
ESC: Some people feel that it is all right ethically to eat
beef, pork, poultry, dairy, etc., if the animals are raised
“free range” and organic. What is your viewpoint on this
issue?
AS: I serve on the Board of the Organic Trade
Association, which is there to promote all things organic
(including meat). I have nothing to contribute to the
organic meat campaign, and instead, focus on the plant
food spheres. I became a vegetarian in 1964 for a variety
of reasons — ethical, compassion, health, ecological,
karmic, and spiritual. I will be a vegetarian until the day I
die. Personally, I don’t support meat production or con-
sumption, whether organic or not. However, if organic
production results in more humane treatment of animals
while they are alive, that is the lesser of two evils. In
both cases, they are led to the slaughterhouse… inno-
cent victims of mistaken need. I cannot change others; I
can only change myself, and be a good and healthy
example of the diet and way of life I espouse.
ESC: Last year Cascadian Foods was purchased by one of
the corporate giants General Mills Foods. Do you foresee
Please see “Stephens” on page 10…
Canada EarthSaver • March / April 2002 7
Ask Rosemary
Our Office Manager, Rosemary Wilson, Answers Questions from Readers
Dear Rosemary,
Are eggs potential baby chickens? Why do we eat chicken
eggs and not other type of eggs? Why do some people
have ethical concerns about eating eggs?
Patricia
Great question, Patricia, just in time for Easter!
In the absence of a rooster, eggs are how a chicken
ovulates and the eggs that people eat are generally unfertil-
ized since fertilized eggs are more expensive to produce.
Fertilized eggs are nutritionally identical to unfertilized
eggs but contain some male hormone. They must be incu-
bated to produce baby chicks.
I found some interesting egg history from an egg mar-
keting site. According to that site, the first recorded egg
layers were ducks and geese in China more than 6,000
years ago. The laying hen did not appear until 2,000 years
later in India, and was only introduced to the western
world in the 5th century. I can only speculate as to why we
people eat chicken eggs rather than other kinds. Why in
North America do we choose to eat only certain animals?
Check out http://www.factoryfarming.com/eggs.htm.
Recipes
ROSEMARY’S FUDGE BROWNIE RECIPE
Wet ingredients (combine separately)
2 cups soymilk
1 tbsp vanilla
3
⁄4 cup brown sugar
1
⁄2 cup oil (canola, sunflower or safflower)
Dry ingredients (combine separately)
3
⁄4 cup dutch cocoa (you will get the best results if
you use this kind)
2 cups coarse ground whole wheat flour
8 Canada EarthSaver • March / April 2002
It details how laying hens are kept.
According to this site, hens usually
debeaked which is extremely painful
and put in small cages where the birds
cannot stretch their wings or legs, and they cannot fulfill
normal behavioural patterns or social needs. Constantly
rubbing against the wire cages, they suffer from severe
feather loss, and their bodies are covered with bruises and
abrasions. They also suffer from what the industry calls
‘cage layer fatigue,’ and many die of egg bound when their
bodies are too weak to pass another egg. After one year
in egg production, the birds, are classified as ‘spent hens,’
and sent off to slaughter. They usually end up in soups, pot
pies, or similar low-grade chicken meat products where their
bodies can be shredded to hide the bruises from consumers.
The hens’ brittle, calcium-depleted bones often shatter during
handling and/or at the slaughterhouse.
Due to overwhelming public support, battery cages
are being phased out in Europe, but North America sadly
seems to lag behind when it comes to animal welfare
issues.
2 1⁄2 tsp
baking soda
1
⁄2 cup chopped nuts (optional)
1 cup semi-sweet chocolate chips
Combine wet and dry ingredients and put in an oiled
baking pan and bake at 325° F for 30-45 minutes (until
brownies spring back when pressure is applied).
CHEATIN’ CHAI RECIPE
Heat soy milk and add Celestial Seasonings Bengal Spice
tea bags, approx. one tea bag per two cups. Serve.
Marketing Boards vs. Organics — The Issues
By Fred Reid, Olera Farms
The BC Egg Marketing Board is suing Olera Farms for
over $93,000. Why would a small farm in the Fraser
Valley face such risks against such a powerful farm
organization as marketing boards? After three straight
months of legal costs over $10,000/month, I am beginning
to wonder the same myself. The fight is hopeless without
the support of the consumers who advocate change in
the way agriculture is practiced in this country.
The issues are huge for organic production in
Canada. More than just eggs are involved. The Turkey
Marketing Board has attempted to shut down Organa
Farms. The vegetable marketing board is presently trying
to develop regulations for organic production that would
put control of organic crops under the control of the
conventional industry. The issue is Canada wide and
involves all aspects of agriculture production.
The consumer of organic products can expect to pay
more if the control of organic production falls into the
hands of the conventional industry. The levies charged
and the prices set by marketing boards will increase the
cost of an already highly priced product, with none of
this increased cost benefiting the organic consumer.
Experience of the marketing of organic chicken and eggs
under the marketing board system in eastern Canada has
demonstrated that the supply of the organic product
would be greatly reduced. Having organic production
controlled by conventional producers will lead to the
erosion of the organic standard. The BC egg producers
and the BC vegetable producers have both admitted that
they opted for out of province organic standards
because the organic standard in BC was too stringent.
Why is this fight so important to the marketing
boards? The percentage of animal and poultry produc-
tion represented by certified organic agriculture across
Canada would hardly register on any scale. This battle is
much more important to them because it represents an
alternative to their form of agricultural production.
Control of organic agriculture by conventional agriculture
would allow them to limit rather than promote alterna-
tive forms of agriculture. At no time have the marketing
boards offered to incorporate organic agriculture in a
way that would also benefit organic agriculture.
Europe has recognized the evils of conventional
agriculture, with its feeding of animals back to animals.
By the year 2012 they will no longer allow caged layer
production for poultry or isolation stalls for pigs. The
principles practiced by certified organic agriculture are
the very reason that organic agriculture is such a threat
to conventional agriculture.
Organic certification, with its requirements for out-
side range, more barn space and no feeding of GMOs,
drugs, or animal proteins, increase the cost of organic
production and make our product distinctly different
from that of the conventional egg. To tax the organic
producer and force them under the control of the con-
ventional cage layer egg producers for the sole benefit
of the cage layer producer is totally wrong. The organic
producer should be encouraged for providing the envi-
ronmentally sound alternative to chemically produced
food. The organic producer should be encouraged for
providing the humane alternative to cage layer produc-
tion. In cage layer production, not only are the birds
confined to cages where they can hardly move, the birds
are sprayed directly with insecticides to kill insects that
would normally be controlled by the birds natural dusting
practices.
Olera Farms and the other organic farmers, with the
help of organic consumers, have to raise nearly half a
million dollars just to fight for the right to produce in an
alternative way to conventional agriculture. We have
appealed to government many times to no avail. Our
encouragement and reward comes from the consumer
who recognizes that we do agriculture differently and
that there is an increased cost of doing agriculture in this
way. I don’t think that anyone in the organic community
should accept the added $1.00/dozen that would be a
direct subsidy to cage layer production.
Canada EarthSaver • March / April 2002 5
Restaurant Reviews
By Nancy Callan
Kudos go to Dave Way for arranging two fabulous dine-
outs at the Public Lounge and Delhi Darbar. Dave scopes
out lesser known restaurants and takes time to discuss
the set menus in advance, so diners can look forward to
a real taste treat.
PUBLIC LOUNGE 3289 Main St. 604-873-1944
Make room for a new generation of vegetarians. Loud
alternative music, conversation provoking artwork and
names for menu items like “Token Weird Dish” combine
to make the Public Lounge one funky urban hang-out. If
the Urban Peasant were a vegan, this is where he might
eat. James, himself, would be impressed with the creativ-
ity of the entrees, such as East Van town, a delicious dish
of black turtle beans with fried bananas. Our dine-out
th
crowd on January 24 was unanimously wowed by the
appetizers. The mango lime dressing on the salad of
mixed greens received rave reviews. The Yam Dip,
Cucumber-Dill Hummus, and Lime Salsa were highly
praised. The Public Lounge is a must try for those look-
ing for eclectic vegetarian fare in a hip atmosphere.
DELHI DARBAR 2120 Main St. 604-877-7733
If attitude and service matter to you in a restaurant, The
Delhi Darbar is the place to go. A dine-out group of 19
gathered on February 21st to sample Bombay and South
Indian specialties. The meal began with bel puri, a deli-
cious crispy mixed snack, and was followed by bata
wada, a chick pea flour ball stuffed with potato. Idlis,
small rice patties, were dipped in a mushroom sauce and
followed by vegetable pakoras and then masal dosas, a
EarthSave Canada Membership
I would like to join EarthSave and support the efforts being made to promote a plant based diet…
$10 Youth (up to 18 years) $25 Full-Time Student/Senior
$35 Individual $50 Family
$100 Commercial Sustaining $
If Family membership, enter names here:
4 Canada EarthSaver • March / April 2002
cross between a stuffed Mongolian pancake and a tor-
tilla. In addition, there was yellow dal, pullao rice, veg-
etable jalfrezie, alu gobi, and chana pindi. Dishes were
cooked to perfection, with vegetables neither too soft
nor too crisp, and the seasoning delicate and varied.
Does this sound like a lot of food? Our group were more
than satisfied and unable to finish. One clever diner
thought ahead to bring a tiered stainless steel food
container to transport leftovers. When the staff saw her
collecting the leftovers, they asked if she had enough
rice and insisted on bringing her more rice and another
full entree to take home. “If somebody likes our food,
we like to give it to them,” the manager said. With an
attitude like that, the Delhi Darbar earned a place in the
heart of all the Earthsave diners that night.
NEXT DINEOUT
Dave’s next scheduled dine-out is on March 28th at the
Cafe Olive, 1716 Charles St. (off Commercial Drive) . This
restaurant features vegetarian Turkish cuisine. A relatively
new venue, they offer “enlightened foods and moods
from the Mediterranean.” Expect the unexpected, Dave
tells us, with pomegranate salad and eggplant purees,
dishes you’ve never seen before. Inclusive price is
approx. $16. Make sure to book in advance with Dave at
604-879-3993.
The April Dine-out will be on Earth Day, Monday April 22
at an as of yet undisclosed location. Phone the office and
listen to the message to get details of what Dave comes
up with. The pressure’s on, Dave!
Paid by Visa MasterCard Cheque (payable to EarthSave Canada)
Card # Exp. Date
Signature
Name
/mth.
Address
City Prov Postal code
Phone # Email
YES! I have already received an EarthSave info pack
Airplane Food
By Nancy Callan
Since August 10, 2001, Air Canada has made significant
reductions to its meal service in order to reduce costs
and maintain flights. In a nutshell, don’t be surprised if
your short haul flight leaves at 8:40 in the morning and
there is no breakfast. Don’t be surprised if on a three
hour flight which leaves at noon, business class gets a
hot lunch and economy class gets a salad.
On a longer flight, though, such as that from Van-
couver to Toronto, you will be offered a hot meal and
you do still have some choices between the various
frozen dinners re-heated in aluminum pans. Air Canada
offers 17 special meals, which need to be ordered at
least 18 hours prior to departure. Also, make sure to
remind the ground crew when you check in that you’ve
ordered a special meal.
Different cities are catered by different companies, so
some meal variation occurs, depending on the city of
departure. For example, when flying from Toronto to
Frankfurt, you may get a Mars bar, whereas from
Frankfurt to Toronto, you are more likely to get a German
chocolate bar, such as Ritter Sport. Only the central part
of the meal is different, though, so no matter which meal
you order, you’re still likely to get the white roll.
The airline caters to different religious dietary restric-
tions, such as Hindu, Muslim, and Kosher. There are also
choices for raw foodists and vegetarians.
Those on a raw diet have the option of ordering the
“Fruit Platter Meal.” Considering that airline food is gen-
erally high in fat and preservatives, the Fruit Platter is
touted by many as the best in flight option for all travelers.
Since the low-pressure, high altitude environment causes
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our bodies to swell, including our intestines, travelers
are advised to drink plenty of liquids and go light on
solid foods. The less solid food we eat, the faster we
recover from jet lag.
Vegetarians have three options. The “Vegetarian Meal
(lacto-ovo)” is probably the most common. Vegans may
be pleased to find out that the “Vegetarian Meal (non
dairy)” also contains no eggs or honey. After commenting
once on the unimaginative quality of a spaghetti meal
consisting of plain tomato sauce with small chunks of
unflavoured tofu, a hip looking flight attendant in Doc
Martins, a vegetarian herself, informed me that the
“Asian Vegetarian Meal” was by far the best option for
vegetarians.
Since that great tip, I have ordered nothing but.
Although not guaranteed to be free of eggs or dairy prod-
ucts, the meal has not contained eggs or dairy when I’ve
had it. Once it was a Lebanese meal, with cute mini-pita
bread, hummus and falafel. Another time it was an Indian
meal and a third time, I had a Chinese stir-fry.
But regardless of the options and especially in view
of the current reductions in meal service, it’s never a bad
idea to pack some food of your own. Given that vegetari-
an meals are often lower in calories and given the small
size of airplane meals to begin with, personally, I am usu-
ally left hungry.
Nevertheless, it’s great to know that, as a vegetarian,
there are tasty options available. In fact, it has been my
experience that other passengers often comment that
your meal looks better and want to know how you man-
aged to get it.
“Please Support
A Cruelty-Free World”
Laura-Leah Shaw, realtor
Sutton Heritage West
(604) 551-9297
llshaw@telus.net
Canada EarthSaver • March / April 2002 9
“Stephens” continued from page 7…
any problems with large multinationals buying out the
small independent organic producers?
AS: Consolidation of the organic and natural products
industry was inevitable. When I got into it in 1967, there
was no such industry; just a bunch of idealists who
wanted to change the world. They changed it. Today,
organic food consumption in North America tops $10
billion; worldwide, more than US$26 billion. When the
traditional grocery business has been flat for years, and
organics has been growing at more than 20% a year for
12 years or so, it was bound to attract big money, big
companies, and Wall St. I’ve been approached probably
50 times for a sellout, but I’m not interested. I would like
to keep Nature’s Path independent as a family business,
and grow it to the maximum possible sustainable extent.
I want to see our original ideals maintained. Today,
Nature’s Path is the #1 cereal company in the natural
and organic niche. We have 160 employee-stakeholders,
and we’ve been growing rapidly and sustainably year
after year. That’s a lot of responsibility. And as one of my
spiritual mentors taught, “The purpose of power is to
protect.”
ESC: You founded and now operate a very successful com-
pany that clearly fulfills your own values and principles.
Do you have any advice for people starting a business or
embarking on a new career whose motivation is an idea
or cause that they feel passionate about?
AS: Have passion for what you do. Work hard and long,
and don’t give up when the going gets tough. Never
expand beyond your ability to personally control it. Be
kind, be respectful, but be firm. Have a good and true
vision. Be still, and then act. Learn from your mistakes.
Be grateful for everything. Provide a service that is nec-
essary. Never sacrifice quality for money or for any
other consideration. Be the best in the world at what
you do. Always do your best and leave the rest up to the
Higher Power.
ESC: Thank you Arran for taking the time for this interview
and for helping provide the world with healthy delicious food.
10 Canada EarthSaver • March / April 2002
“Eat Right” continued from page 1…
UPCOMING POTLUCK
Since D’Adamo says that Eat Right 4 Your Type is a
Where: St. Augustine’s Parish Hall,
‘child of the internet’ because he used it to search for
8680 Hudson St., Vancouver
When: Sunday, April 14th at 6 P.M. supportive data, I chose to do some searches there
Speaker: Arran Stephens myself. D’Adamo claims that lectins, sticky molecules in
some foods, enter the bloodstream and can cause med-
Please bring a vegan (no animal products including
fish or chicken, gelatin, honey, or casein) dish that ical ailments as serious as cancer and heart disease, by
serves six (Don’t forget the ingredient list!). Plates,
causing coagulation of cells. A search of the online med-
cutlery, and cups are provided on site, but please
don't leave before cleaning your place setting. Space ical literature, that is all the credible scientific journals,
is more limited than at the Bonsor facility, so guests turned up not one clinical or basic research article that
are asked to arrive early. investigated lectins in typical diets leading to illnesses
and no connections with blood types of the patients.
ANNOUNCING THE EARTHSAVE VEGAN No articles by D’Adamo or anyone else. It appears the
CHOCOLATE CONTEST research just hasn’t been done that would support him.
Tropical Source chocolate chips won the taste test on If you’re going to make claims about how common food
America’s Test Kitchen. Do you agree with their items can cause medical crises, you need to be able to
choice? How about Endangered Species Chocolate
point to some documented evidence. And if there is such
Company or another little known company we may
not have heard of? Enquiring minds and palates want a correlation, why has no one else in the medical field
to know! Share your vegan chocolate tips with other noticed this before now? Or since?
Earthsavers. Send your vote for the best vegan choc- On the other hand, there is a huge body of clinical
olate bar to newsletter@earthsave.bc.ca or mail it to research on nutrition, and many studies show that high
the office. The chocolate must be dairy-free. We will
levels of meat and/or animal fat in the diet of individuals
tally the results and print them in the next newsletter.
with any blood type lead to increased levels of the
lifestyle-related diseases like diabetes, obesity, heart dis-
POTLUCKS OUTSIDE LOWER MAINLAND ease and cancers. Type O individuals are therefore going
against the prevailing research findings if they eat meat.
EarthSave potlucks and other activities are coordinated
by local members. For more information, contact: In addition, many large studies associate eating signifi-
cant levels of vegetables with better blood cholesterol
EarthSave Okanagan 1223 Richter St. 250-979-0009
Grant & Devra Rice Kelowna, BC, V1Y 2K8 ridebike@okanagan.net and lower levels of the lifestyle-related diseases.
EarthSave Victoria 250-370-1722 D’Adamo, on the other hand, actually puts limits on the
Sarah Kirby skirby@island.net type and quantity of vegetables each blood type should
Don & Fay Johnson Powell River 604-485-4297 consume, making it harder for one to get the necessary
EarthSave Courtenay 250-334-2715 intake for optimum health.
Sandra Rae
Often ignored is the restriction that Type O’s should
EarthSave Montreal 514-937-1346
not eat grains to avoid absorbing lectins which lead to
Earthsave Montreal c/o Quebec Public Interest Research Group 514-398-7432
illnesses. So it is more critical that they cut out those
Alida Farrell 3647 University, 3rd Floor
Montreal, Que., H3A 2B3 dangerous breads and pastas (according to D’Adamo)
than reintroduce meat into their diet. Similarly, D’Adamo
If you’d like to coordinate potlucks in your area, con-
says all blood types except B do poorly with dairy prod-
tact the EarthSave office to add your name to this list.
ucts so cutting these out is an important step for 90% of
people. Obviously, the plan is pretty restrictive and even
requires different diets for various members of a family.
Maybe I missed the journal articles that D’Adamo saw
but chose not to reference? Well, what do the experts
say? Here are a few quotes: “This is just trash” says Dr.
Adam Drewnowski, a nutrition researcher and director of
the Nutrition Science Program at the University of
Washington. “I think it’s wrong,” says Dr. Dan Bessesen,
associate director for Research Training at the University
of the Colorado Center for Human Nutrition. “The data
that supports [D’Adamo’s theory] is really bad data.”
Ramona Josephson, a local nutritionist quoted in the
Georgia Straight recently said there was ‘no scientific
basis whatsoever’ for the theory.
“My initial skepticism of the diet plan was supported
by the complete lack of scientific foundation [in the
book] says John McMahon, ND, a naturopathic doctor in
Conneticut. “I believe he feels he is doing people a favor,
but I think he is seriously mistaken.”
According to Kathleen Doheny in a Lycos WebMD
article, D’Adamo himself admits that there are no scien-
tific studies that demonstrate positive effects of his own
program.
What about positive endorsements from nutritionists,
medical doctors or naturopathic doctors? I couldn’t find
any, even in source materials that were supportive of his
plan. It seems the support is entirely anecdotal, particu-
larly from members of his fan club who are welcome to
post testimonials on his website (www.dadamo.com).
In summary, this is yet another fad diet, wrapped up
in persuasive, yet unsubstantiated scientific rationaliza-
tion. But contrary to the author’s claims, there is no sup-
port for his theory. And since some of the restrictions
and suggestions of the diet could actually be detrimental
to one’s health, there is no good reason to adhere to the
Eat Right 4 Your Type diet.
Dave Way is a biology teacher and former medical researcher in human immunology. He
has studied human nutrition at university. Dave and Earthsave welcome rebuttals and a
healthy debate around these issues.
Canada EarthSaver • March / April 2002 3
Letters to the Editor
Your feedback about EarthSave Canada or our newsletter
is welcome. While some letters may be edited for space
or content reasons, every effort is made to maintain the
Hi there,
Man, The Witness is a disturbing film! [available from the
ES video lending library] It really bothered me. Do you
have a group of people that get together to talk about this
stuff, and how to comprehend it so that we can go on with
daily living? It makes me question all of my choices
because we just blindly follow the pack, consuming, buying,
etc without realizing the consequences in the background
that we cannot see. Its very scary.
I need no other evidence to become a full fledged vegan!
The film is very good by the way, very well done with
humourous, heartwarming parts, and horrifying, heart-
breaking parts.
— Crystal Campbell
To ES:
I echo Drew Arnott’s sentiments in his letter published in
the last newsletter. I cannot understand how people can
not think about those who are behind them in line. Very
selfish. I was at the anniversary dinner and was greatly
disappointed by that behaviour.
— Judy Smith
original form and intent of the letter. Please send letters
to the address at the bottom of this page or e-mail to
office@EarthSave.bc.ca.
To the Editor:
I read the article “Why I Became a Vegan” in the last
newsletter with great interest. I, myself, have found that
giving up dairy products seems to have helped a lot to
lessen acne break-outs. However, the part about the guy’s
eyes changing from brown to blue/green was pretty amaz-
ing. In fact, I showed the article to some of my co-workers
and they all passed it around the office and thought it was
the freakiest thing they had ever heard. As you can imagine,
many were skeptical. Can you provide any information on
why this change might have occurred?
— Susanne Landry
[ed. note: I’m passing your question on to our office manager,
Rosemary, who will research the issue and report back.]
Members’ News & Special Events
IMPORTANT MEMBERSHIP RENEWAL INFORMATION
Earthsave is transitioning to a renewal date that is the
same for everyone. This will save us time and allow for
easier and less time-consuming follow-up on expired
members. The good news is that more of your member-
ship dollars will go towards spreading the Earthsave
message. The hard part is the transition. We appreciate
your support on this matter and hope it will not be an
inconvenience to you.
VOLUNTEER NIGHTS AT EARTHSAVE
Join other like-minded individuals every Thursday
evening from 6:30 – 9:30 at the Earthsave office, 2480
Spruce (G106), at the corner of Spruce and Broadway
to help with Taste of Health planning and general
office duties. It’s a great opportunity to get involved
on a casual, drop-in basis and to meet new people.
SPECIAL THANKS
Thanks to the following volunteers who have
graciously donated their time recently:
Laura Ramsay, Karen Smith, Marita Morrow, Anaolga Espana, Sarah Boucher,
Michael Mott. Also, thanks to John Waye, Dave Way and the rest of the board!
Enclosed with your newsletter will be a renewal
form. You will have the option of just taking your mem-
bership to April 2003 or to April 2004 on a pro-rated
basis. From then on, all current members will renew at
the same time of the year. New members will still pay
the usual membership when they join but will transi-
tion to the new system next April.
POSITION AVAILABLE
Earthsave is looking for a dedicated volunteer to
coordinate our bi-monthly potlucks. The coordinator
does not have to do all the work alone, but is the
final person responsible for making sure the following
has been done by someone every two months:
contacting the speaker, booking the venue, arranging
for prizes, packing the bins, delivering the bins, coor-
dinating the volunteers etc. This position also allows
for some creativity in experimenting with different
potluck formats.
If you are unsure whether you could commit to
this position long term, come and try it for one month

We apologize if we have forgotten any names. Your work is appreciated.

first. Contact Nancy at volunteer@earthsave.bc.ca

Canada EarthSaver and ideas expressed in this publication do Production

#G106–2480 Spruce St.,
Vancouver, B.C., Canada V6H 2P6
Tel: 604-731-5885
Fax: 604-731-5805
Office manager: Rosemary Wilson
E-mail: office@EarthSave.bc.ca
Internet: www.EarthSave.bc.ca
EarthSave Canada is a non-profit, educa-
tional organization dedicated to educating
the public about the effects of food choices
on the environment, personal health, and
animal compassion.
EarthSave International, which was
founded in California by John Robbins,
was founded in response to overwhelming
public support of his ground-breaking
book, Diet for a New America.
Canada EarthSaver is published six times
a year on 100% recycled paper. The opinions
not necessarily represent the views of Alvaro Heiden
EarthSave Canada.
Contributors
Submissions Dave Way, Nancy Callan, Rosemary
Editorial submissions are welcome and Wilson, Fred Reid, and Darrel Yurychuk
must be received no later than the 1st of
Editor
the month preceeding publication.
Nancy Callan
Advertising submissions must be received
not later than the 15 th of the month pre- Advertising
ceeding publication. Articles may be Advertising space is available in Canada
edited where appropriate. If possible, EarthSaver — please contact the office
please submit your material by e-mail to for current rates.
newsletter@EarthSave.bc.ca.

2 Canada EarthSaver • March / April 2002 Canada EarthSaver • March / April 2002 11

B.C. — LOWER MAINLAND
Ashifa Bellydance Performers
Aurasense Botanical Products
BC Gelati
Best Bread Co.
(No Discount — No delivery fee for first order)
Bo Kong (5%)
Buddhist Vegetarian Restaurant
Dancer Vegetarian Foods
Home Delivery Service (5% to all items)
Elanta—Reiki Master/Teacher
Empowering People
Evergreen Vegetarian Foods
Gaia Garden Herbal Dispensary
Green V Organics
Greens & Gourmet
Vegetarian Restaurant
Happy Veggie World
Health is Wealth (5%)
Healthy Green Wheatgrass
HOC Health Centre
Kitchen to Kitchen Catering
Kitsilano Hemp Company
Krishna Pure Vegetarian
Restaurant
Levin, Tony—Massage Practitioner
(No Discount; $5 off)
Life Time Organics
(10% on vitamins only, 5% on food)
May 3rd Enterprises,
Electrolysis & Ear Candling
Nordic Living Water Systems
Nyala Restaurant
Ocean Park Health Foods
Pacific Institute of Reflexology
Planet Veg Restaurant
Rainbow Vegetarian Restaurant
Rainforest Reptile Refuge Society
Sea Spray (Kelp Growth Supplement)
Semperviva Natural Health Food Stores
Simply Vegetarian Restaurant
#G106–2480 Spruce St.,
Vancouver, B.C., Canada V6H 2P6
PO Box 29525, Maple Ridge
or 1-888-922-4111
1102 W. Broadway, Vancouver
Tri-City Area and Maple Ridge
80–8100 Ackroyd, Richmond
www.BestBread.ca
3068 Main Street, Vancouver
137 East Pender St. Vancouver
101–2145 W. Broadway, Vancouver
4166 Main St., Vancouver
2672 W. Broadway, Vancouver
2936 West 4th Ave., Vancouver
2681 W. Broadway, Vancouver
205–12882 85 Ave., Surrey
4455 E. Hastings, Burnaby
Home Delivery Service
112-250 Schoolhouse St, Coquitlam
2918 West 4th, Vancouver
1726 Davie St., Vancouver
Vancouver
2099 152nd Avenue, White Rock
2023B Hyannis Dr., North Vancouver
earcandles@aol.com
904 Leovista Ave., North Vancouver
or 1-888-644-7754
2930 West 4th Ave., Vancouver
12907 16th Ave., South Surrey
535 West 10th Ave., Vancouver
1941 Cornwall St., Vancouver
2–8095 Park Road, Richmond
1395 176th St., Surrey
300–1497 Marine Dr., West Vancouver
2608 West Broadway, Vancouver
135–8291 Ackroyd, Richmond
Small Potatoes Urban Delivery 604-215-7783
(no percentage discount; $15 off first order)
Smith, Penny—Reiki Practitioner Granville Island location 604-731-7396
Sweet Cherubim (Restaurant Only) 1107 Commercial Drive, Vancouver 604-253-0969
Thai Body Work by Bernard Dalziel 332 E. 4th Ave., North Vancouver 604-984-1260
Unique Nutrition Health Centre 2–555 W. 12th Avenue, Vancouver 604-872-8647
Urban Monks Vegetarian Restaurant 328 Nelson St., Vancouver 604-669-1311
(90% Vegan)
Vadhwana, Gita 7437 Willard Street, Burnaby 604-522-1413
Ayurvedic Cooking Instructor
The Vitamin Connection 2929 Barnet Hwy, Coquitlam 604-464-2723
(Coquitlam Centre outlet—15%)
Wang, Dr. David, Naturopath 2nd Flr., 1962 W. Broadway, Vancouver 604-733-0266
604-922-2629 West Coast Yoga 604-224-3505
604-467-1111 West Pointe Organic Produce 2839 W. Broadway, Vancouver 604-736-2839 MARCH / APRIL 2002 www.EarthSave.bc.ca
West Wood Organic Produce 2183 West 41st, Vancouver 604-261-4363
604-733-2979 Woodlands Restaurant 2582 W. Broadway, Vancouver 604-733-5411
604-468-2504
604-278-1992 OUTSIDE LOWER MAINLAND LOCATIONS Eat Right 4 Your Type: Human
604-876-3088 Cafe Ambrosia 2501 Fairview Ave. East Tel: 206-325-7111 By Dave Way
604-683-8816 Seattle, Washington, 98102 Fax: 206-325-2827
604-942-2315 Canadian Wilderness Ecotours 923 Catherine St., Victoria 250-595-1835
Bar None Cafe 244 4th Street, Courtenay 250-334-3112
In recent years, many people have listed the Eat Right 4 medical prescriptions need to be confirmed for safety’s
604-318-3218 Black Sea Health Foods 7054 Pioneer Ave., Agassiz 604-796-3677
Cell Tech—Super Blue Green Algae Andrea Kober, 250-386-ALGA
Your Type Diet as their reason for not adhering to a veg- sake. D’Adamo claims that your blood type is based on
604-323-6669
604-879-3380 Independent Distributor
D & A Natural Health Services 757 Wardlaw Ave, Kelowna 250-762-5538
etarian diet. “I’m Type O, a hunter-gatherer, so I need to different stages of human evolution. Type O is oldest,
604-734-4372
604-730-1808 Green Cuisine Market Square, 560 Johnson St., 250-385-1809
Victoria
eat meat” is a common statement. Often, they then claim representing hunter-gatherers. They should eat lots of
604-737-7373
Hoodoo Ranch Organic Fruit Box 155, Spences Bridge, BC 604-980-2217
604-501-4878 Inspirit Consulting Services 5145 Lark St., Kelowna, BC 250-764-7699
that they just felt a need and did indeed feel better after meat but little to no grains and legumes. Later, when
604-298-0595 Johnstone, Stacy—Reiki Practitioner 845 Birch Ave., Kelowna 250-763-4033
604-879-2280 Kober, Andrea Victoria, BC 250-514-6223
going back to eating meat. Dr. Michael Klaper has previ- agricultural societies developed, some evolved the Type
604-520-6867 Interlude-Bodymind Practitioner andreakober@interludes.ca
604-899-8909 The Juicy Carrot 254 Ellis St., Penticton 250-493-4399
ously addressed this [and his article is on the national A which was better adapted to digest the grain-based
604-730-1865 Lotus Pond Restaurant 617 Johnson St. Victoria, BC 250-380-9228
604-688-9400 Mandy & Me Trailriding 174 Bear Creek Rd, Kelowna, BC 250-769-5735
website: www.earthsave.org] but I will take another kick diet. Type B was next, a combination of the previous
Organic Express Okanagan Home Delivery Service 250-862-2266
604-879-7776 (Vernon-Kelowna-Penticton)
at the can as it continues to come up. two, nomadic but still eating some grains. The last is
Ortho-Bionomy Int. 2483 Pandosy Street, Kelowna 250-868-0823
604-541-0933 Potpourri Farm (20% at farm location)
There are a wide variety of reasons why one might Type AB, a recent development and described by
Hack House Organic Orchard: 29686 Hwy. 97 S, Oliver 250-495-3226
604-929-0694 City office: 200–328 W. Hastings St., Vancouver 604-688-1688
not feel in optimum health in our stressful and busy D’Adamo as ‘an enigma, mysterious.’ Perhaps this covers
The Soap Exchange 1393A Hillside Ave., Victoria 250-475-0033
604-990-5462 250-475-0077 world, but a lack of meat is not going to be the problem. for the fact that his pattern falls down and there is no
Tanner’s Naturals Herbal Products 2453 Hamm Rd., Black Creek 250-337-8002
604-731-7899 (10% of sales donated to EarthSave) Despite our strongly held cultural views, taught to us by clear reason for that group’s food options.
604-531-7011 Torontow, Michael #201-1040 Rockland Ave., Victoria 250-480-7733
604-875-8818 Registered JSD Acupressure Therapist our families and persuasive food lobby groups, hundreds Now it may feel good to learn something about your
604-734-1001 Towards Freedom PO Box 13, Shawnigan Lake, BC 877-833-8383
604-273-7311 Cruelty-Free and Eco-Friendly Products of millions of people worldwide live their whole lives with- evolutionary identity (“I’m a nomad! That explains my
604-538-1711 Tree House Health Foods 100 Fort St., Hope 604-869-5545
604-926-3352 Wild Roots Cafe 299 Wallace St., Nanaimo 250-753-0200 out meat. So it can’t be an absolute human requirement. yearly vacations overseas”), but would you design your
604-739-1958 * Bold=New Addition
604-278-0852
How then to dispute Peter D’Adamo’s claims for his diet based on your astrological sign? Imagine the possi-
Blood Type Diet? As a new medical idea, it needs to held bilities: “I’m an ectomorphic Type B, born in the Chinese
up to full scientific scrutiny, not because conventional year of the dog, and a Pisces. I can only eat plankton and
medicine is resistant or close-minded, but because all spice-free kibble.” Seriously, D’Adamo needs to prove
that there is some causative link between one of over 30
Article: Eat Right 4 Your Type – Human page 1 blood marker groups and our diet.
Column: Letters to the Editor page 2 D’Adamo makes use of references in his first book,
Review: Public Lounge and Dehli Darbar page 4 citing many of the claims to have been researched by
Article: Marketing Boards vs. Organics page 5 him. Unfortunately, all of the references are to articles in
Article: The Luminous Arran Stephens page 6 his own non-scientific, non-refereed ‘journal.’ They might
Column: Ask Rosemary page 8
as well have been from his personal diary. In addition, he
Recipes: Cheatin’ Chai and Rosemary’s Brownies page 8
attributes certain personality traits (positive only) such
Article: Airplane Food page 9
as ‘creative’ and ‘cooperative’ to each blood type. No
Update: Potluck Info page 10
one else has apparently noticed these character associa-
Update: Member News & Upcoming Events page 11
tions. And he even prescribes only certain types of exer-
Update: Health Partnership Program page 12
cise for each type, without any supporting evidence.
Please see “Eat Right” on page 3…