Other BC - BC

Victoria BC – Bagless BC, a business led initiative to dramatically reduce the use of disposable plastic bags in British Columbia was launched this week. The campaign was proposed to all members of the BC Chamber of Commerce. The initiative was launched in response to the unparalleled success of the Comox Valley Chamber of Commerce and their endeavors to reduce plastic bags in that region. "Our goal was to champion a business led voluntary campaign that would result in significant reductions in the number of plastic bags distributed and disposed of in the Comox Valley" says Jeff Lucas, Chair of the Comox Valley Eco Bag Project.

The launch of Comox Valley campaign saw 64 member businesses supporting the initiative and several millions of plastic bags saved from the landfill. Jeff Zamluk, Bagless BC spokesperson, says that over 15 BC Chambers are currently interested in making their region “bagless” after recently launching the initiative a short while ago. He expects that other businesses and organizations will see the value in setting the environmental standard for Canada and join the push to make BC bagless.

“As a consumer in BC a plastic bag has become almost socially unacceptable. This campaign offers a unique opportunity to position BC businesses as leaders in the global environmental movement.” Zamluk goes on to say when small and medium sized businesses get together to do a bulk purchase of reusable bags, it will reduce the costs up to 250%. Traditionally price was the main barrier for small business to offer eco friendly reusable bags. This model makes it so large business and small business receive all the same, low pricing for the same product, as well as adding an added revenue opportunity.

Local artists are also getting involved and are being asked to submit art that showcases their geographic location. These designs will be added to each Chamber’s bag and will further act as a tourism tool. Each member business will also have the opportunity to brand the bag with their logo as well.

Zamluk hopes that the success of this initiative will pressure the recently elected Government of BC to legislate restrictions on the use of plastic bags. Countries such as Australia, China, and Ireland have fully or partially banned the use of plastic bags at a state level. As far as Zamluk knows the Bagless BC initiative will be the first business led campaign of its size against the use of disposable bags in the world.

Earlier this year Farmstead Wines launched a Community Supported Agriculture (CSA) Program. CSA is a food production (in this case wine growing) and distribution system that directly connects farmers and consumers. Consumers buy "shares" in a farm's harvest in advance. Farmers earn important early-season capital and have a guaranteed market for their produce. We selected this model because it is the best way for you to connect directly with the farmers. This connection is severely lacking in conventional agriculture systems. This is especially true for wine - industrial wine production has become the norm and your support is needed to make Vinaroon wines and small, sustainable farming viable options. If the Farmstead Wine CSA sounds interesting you can get all the details here: www.farmsteadwines.com

The first delivery of CSA's have arrived from the farms and are about to go out the the members. The retail value of the CSA case is $765, each member payed a maximum of $525 and gets the case deliverd to their door with pairing tips and recipes. Here is a look at what they will receive next week.

Martin Arndorfer Gruner Veltliner 'Die Leidenschaft' 2005
Martin Arndorfer 'Anna Die Leidenschaft' 2004
Martin Arndorfer Riesling 'Die Leidenschaft' 2005
Marc Tempe Pinot Gris 'Grand Cru' Schoenenbourg 2001 x3
Domaine Gauby Muntada 2004 x3
Claus Preisinger 'Pannobile' 2004 x3

NEW YORK – June 24, 2009 – Want to be a critic? Zagat’s active surveying period for Vancouver, Victoria & Whistler restaurants is going on now. Avid diners are encouraged to vote at ZAGAT.com to share their thoughts and opinions about their dining experiences in Vancouver, Victoria & Whistler—and, for the first time, the Okanagan wine region.  Montréal and Toronto are also included in this Canada Restaurants survey. 

Surveyors are asked to rate and review restaurants based on their Food, Décor, Service and estimated Cost.  Those who finalize their votes by August 9, 2009 will receive their choice of one of the following free rewards: a copy of the Zagat 2010 Vancouver Restaurants guide, a 90-day subscription to ZAGAT.com or an entry into the “Night on the Town” sweepstakes valued at $500. 

Surveying is simple and free.  Throughout the year at ZAGAT.com, surveyors can submit feedback at their convenience, save reviews to complete at their leisure and revise votes if opinions change.  To submit a ballot, surveyors can visit www.zagat.com/VoteCanada. 

Unlike other guides that rely upon the opinions of a few critics, Zagat Survey content is based on the collective opinions of more than 350,000 savvy surveyors worldwide.  The guides are built on the belief that consumers are best served when they have access to a variety of information resources from other avid consumers.  The survey results are compiled into comprehensive, fun-to-read guidebooks that help consumers make quick, informed decisions.  Zagat content is available to consumers wherever and whenever they need it: in book format, on ZAGAT.com, via the downloadable ZAGAT TO GO for iPhones and on the mobile web with ZAGAT.mobi. For more information, visit ZAGAT.com 

Canadian astronauts Robert Thirsk and Julie Payette have requested two SeaChange Savouries products be included in their mission’s provisions. SeaChange Smoked Sockeye Salmon and SeaChange Smoked Salmon Pâté will be enjoyed in Outer Space. Saltspring Island’s SeaChange Savouries Canada has been working with the Canadian Space Agency for the past six months, providing samples for testing, and then product for shipping to the International Space Station orbiting around our planet.

“We are truly thrilled,” commented SeaChange owner Anne Millerd. “As Mark Forsythe of CBC’s Almanac said: ʻMove over Tang!’ We’re so proud that we can provide a special treat for these exceptional people during their tremendously demanding trip.”

Robert Thirsk blasted off to begin a six month mission on May 27th, 2009. He was joined by Julie Payette on June 13th, who brought the SeaChange treats to the Space Station. SeaChange previously provided smoked salmon for a space mission in 1996, at the special request of Robert Thirsk, and again in 1998 at the request of American astronaut Susan Helms.

Vancouver, BC- TerraSphere Systems, LLC, a local Vancouver business, is pleased to announce an ongoing partnership between Squamish Nation leaders and Choices Markets, British Columbia’s leading grocer for gourmet and organic foods. The Squamish Nation has purchased twenty TerraSphere growth carousels for the production of basil and herbs that will be sold exclusively in eight Choices Markets across the region.

TerraSphere Systems, LLC designs and builds highly efficient systems, called growth carousels, which provide a natural means of growing organic fruits and vegetables in an indoor environment. Revolutionizing the way communities access fresh, organic produce, TerraSphere Systems rely on clean technology to create ideal growing
conditions for commercially desirable crops. Nick Brusatore, Technical Director for TerraSphere says, “The Choices Markets purchase from The Squamish Nation demonstrates that TerraSphere growth carousels cultivate high-quality produce for the most discerning of tastes.”

The Squamish Nation are descendants of the Coast Salish Aboriginal peoples who now live in the present day Greater Vancouver area. They are involved in several multi- million do llar business ventures throughout the region and see the TerraSphere growth carousels as a unique agricultural opportunity. “TerraSphere provides a highly efficient, technologically innovative way to grow plants,” said Chief Gibby Jacob. “It is a way to feed the people. For the Squamish Nation becoming leaders at the forefront of technological innovation is something that we embrace and encourage for our young people, and future generations.”

Choices Markets have been steadfast suppliers of local and organic produce to the BC community for nearly 20 years. Mark Vickars, Choices Markets CEO, states, “Choices’ focus remains on supplying our communities with natural, organic foods, and our venture into this partnership is in line with our principles. Thus far, The Squamish Nation has supplied us with impressive crops of fresh basil. Without a
doubt, it’s a product we’re proud to carry at Choices Markets.”

For more information please visit:
http://www.terraspheresystems.com/

By Melanie Simmons

Collaboration. Diversification. Education. Those were the common themes discussed during the First Annual Sustainability Table held at the Delta Sun Peaks Resort hotel over the weekend.

Spearheaded by the hotel’s Chief Engineer Doug Avery and Executive Chef David Tombs, the table brought together community partners to generate discussion on the topic of sustainability.

“By ourselves we make a small difference, but collectively we can achieve bigger things,” said Avery.

The conversations on collaboration brought up the pig partnership between the Delta Sun Peaks and Dominion Creek Ranch, 5km down the road from Sun Peaks. In 2007, Chef Tombs approached the ranch with an offer to supply hotel food waste to feed the pigs. The hotel later when on to purchase pork from the same rancher, knowing the produce would be high quality.

The pig example generated further discussions on best practices and other opportunities farmers, businesses and community groups could work together on sustainable projects. Groups talked about no-cost initiatives through creative thinking, such as requesting bio-diesel fuel from suppl iers, or sharing a composting venue with a neighbouring business.

“All too often we think within our own silos…but it’s going to be the integration of the different groups that will find solutions,” said Graham Strachen with the BC Ministry of Agriculture who was at Sun Peaks for the event.

The conversations around the table often circled back to education and the need for people to teach others how they can be sustainable in their everyday lives. Whether it’s shopping at a local Farmers’ Market or using energy efficient light bulbs or driving a hybrid vehicle, people can make an impact.

Sydney Johnson teaches Tourism and Sustainable Development at Thompson Rivers University in Kamloops.

“A lot of my students don’t think sustainability is achievable, or think it’s an end goal. Rather it’s an ongoing initiative,” she said. “How you travel, how you work, how you live. It’s your personal responsibility.”

The information gathered at the Sustainability Table will be compiled and analyzed by organizers who say they will work with the partners to create a solid sustainability plan and will then solicit provincial and federal support.

“How do we utilize all of this knowledge, energy and will, and create a unique opportunity to develop sustainable tourism on a national or international level?” asked Valerie Sheppard with the BC Partnership for Sustainable Tourism, who facilitated the event. “We can create a standard that becomes globally recognized.”

The Delta Sun Peaks Resort hotel recently received the 2008 Tourism British Columbia Sustainability Award.

The first fresh coho salmon of the season will be harvested on July 1st with a commercial salmon fishery opening scheduled in northern BC above the top end of the Queen Charlotte Islands.

Grant Snell, General Manager of the BC Salmon Marketing Council, a non-profit generic marketing organization for wild BC salmon, says that BC’s salmon fishermen currently out in the fishing grounds harvesting wild BC sockeye and spring salmon are reporting a high number of coho in the waters and that they are large, plump and just perfect. “We are so pleased with the supply and condition of wild BC salmon so far this season indicating healthy ocean conditions and positive results of resource management to ensure sustainability,” says Snell. He adds, “Our commercial fishermen will now be changing their gear and fishing methods to selectively harvest coho ensuring virtually no by-catch of other seafood species and consistent sustainable fishing practices. While some coho will be available in the market very soon as succulent fresh product, some fishermen will be freezing their catch on-board immediately after harvest to lock-in top quality and freshness providing product to be savoured throughout the rest of the year.”

Wild BC coho salmon is prized for its firm, fine-textured, consistently red flesh with versatile flavour. Michael Allemeier, Winery Chef of the esteemed Mission Hill Family Estate Winery in British Columbia’s Okanagan Valley, suggests preparing wild BC coho with a citrus cure and then serving it with a delectable fennel, bean and potato salad. This spectacular creation bursts with fresh flavour and is perfect in the summer as an appetizer or light meal. Chef Allemeier suggests serving this dish with a BC VQA Pinot Grigio or Riesling for the ultimate BC dining experience.

Salmon lovers are just delighted with the current availability of wild BC spring salmon and wild BC sockeye salmon from the Nass River. Plus, as harvests for wild BC pink and chum are also already tentatively scheduled, salmon enthusiasts can fully embrace the availability of choice. From delicate and light to rich and full, top quality wild salmon from BC is perfect for every preparation method and palate. And consumers are definitely asking for it by name!

While it is always difficult to predict the results of this year’s wild salmon season, wild BC salmon fans naturally want to know what, when and how much of each of the five wild BC salmon species will be available this season. And with our community’s increasing commitment to eating natural and sustainable foods, consumers want to know the status of the industry. The BC Salmon Marketing Council is therefore pleased to provide current preliminary information regarding this year’s wild BC salmon season.

Forecasted Availability of Wild BC Salmon this Season

Chinook: Chinook or spring salmon have traditionally been the first salmon to be available in the traditional fresh wild BC salmon season. In recent years, they have been caught and marketed fresh most of the year with some troll vessels immediately freezing their catch on-board to seal in freshness and to ensure that top quality product is available year round. It is expected that the availability of fresh wild BC chinook salmon will continue to be relatively good and steady this salmon season with frozen salmon available throughout the year.

Chum: Chum salmon is usually available later in the traditional fresh salmon season – towards the end of summer and into the fall. This year however, it is expected that the summer chum fisheries may start towards the beginning of July with additional chum fisheries to be scheduled as usual in the fall. This year it is expected that the fishery will bring a good supply of fresh chum salmon with quality frozen product available during the year.

Coho: Reduced commercial and recreational fishing for coho in 1998 to allow stocks to rebuild has generated positive results and generated a good steady supply of coho in recent years. This year a relatively good supply of fresh coho is expected with product first available in the market in early July with some frozen coho to be available throughout the ear.


Pink: Plentiful supplies of fresh pink salmon are usually available in the traditional summer harvest season of July and August. A relatively large return of pink is expected this year with fresh product available during the season and frozen product with locked in freshness available year round.

Sockeye: Sockeye is generally available fresh from June to the end of August and frozen for the remainder of the year. This year, good sockeye runs are expected from various river systems which should continue to provide a steady supply of fresh sockeye during the season and excellent frozen product throughout the rest of the year.

The BC Salmon Marketing Council is a non-profit generic marketing organization for wild BC salmon funded by the BC commercial fishermen and government sources to: benefit and promote the BC wild salmon industry; conduct research and educational programs for the development and promotion of commercially harvested wild BC salmon, and; communicate to national and international markets the quality, availability and value of wild BC salmon.

Vancouver, BC:   Latest reports from the fishing grounds confirm that all five kinds of wild BC salmon are now being harvested including wild BC spring, sockeye, coho, chum and pink!  While spring salmon was the first to be available this season in the early spring, sockeye was next to hit the markets in June, followed by coho at the beginning of July.  Fishing reports at the end of last week continued to provide good news confirming that pink and chum salmon are now also being landed in northern BC at the top of the Queen Charlotte Islands with more pink and chum openings scheduled this week in Caamano Sound located off the coast of Kitimat, BC.

And more positive stories about this year’s wild salmon season are being shared.  For example, one involves the Tuesday, July7th fishing opening in Barkley Sound on the west coast of Vancouver Island, BC by Ucluelet.  The “run size” (defined as the number of migrating salmon returning to a given system in a given year) was upgraded 30% so far this season.  Another is that sockeye salmon continues to be available in a consistently good supply allowing harvests to be scheduled all along the coast of BC.

Grant Snell, General Manager of the BC Salmon Marketing Council comments, “The upgrade of the Barkley Sound run is quite extraordinary as we haven’t seen an increase in run size estimations in this harvest area in at least ten years.  And we are thrilled with the strong showing of sockeye in all harvest areas.  As well, the Nass River system is still providing some wonderful volumes of fish.  The escapement numbers (defined as the number of adult spawners that “escape” mortality and are able to return to the spawning grounds) in the Nass River are virtually double the forecasted number.  Overall, I am pleased to say that our fishermen and harvest reports continue to share positive news that the wild BC salmon resource continues to look strong and healthy.  Salmon lovers are simply delighted!”    

Wild BC chum salmon has a creamy pink to medium red flesh colour and is prized for its milder, more delicate flavour and low fat content.  Karen Barnaby, award-winning cookbook author and Executive Chef of Vancouver’s Fish House in Stanley Park, recommends preparing wild BC chum prepared with a soy wasabi glaze and shares her recipe in the newest wild BC salmon recipe booklet produced by the BC Salmon Marketing Council.

Wild BC pink salmon is the smallest of all wild salmon.  It is increasingly popular and valued for its delicate flavour, softer texture, lighter colour and low fat content.  Robert Clark, Executive Chef of Vancouver’s C Restaurant, Nu Restaurant and Raincity Grill shares his recipe for wild BC pink salmon - his favourite salmon – in the BC Salmon Marketing Council’s recipe booklet.  He recommends baking wild BC pink salmon with a homemade tartar sauce.

The BC Salmon Marketing Council is a non-profit generic marketing organization for wild BC salmon funded by the BC commercial fishermen and government sources to: benefit and promote the BC wild salmon industry; conduct research and educational programs for the development and promotion of commercially harvested wild BC salmon, and; communicate to national and international markets the quality, availability and value of wild BC salmon.

Outstanding in Pemberton

by Julie Pegg

The sun haloed the mountains. White linens, cut flowers, and fine glassware and cutlery grace the long banquet tables. Plates (Guests were asked to bring their own), all shapes, sizes and beautifully mismatched graced the long banquet tables. Around you is the meld of earth fruit and floral. This set the scene for The Outstanding in the Field dinner at Jordan Sturdy's North Arm Farm on Pemberton's gorgeous valley floor.

Since 1999 Jim Denevan has been leading his group of foodie troubadours across North America, connecting field and farmer to folk right at the source. And, of course no two fields or farmers are identical.  Glasses of La Stella Vivace Pinot Gris in hand, Jordan Sturdy led us on a tour of North Arm farm--waxing a bit on geological history, then giving the lowdown on what his soil delivers, from basil to blueberries, cauliflower to corn--before making our way to the table. The North Arm farm dinner was outstanding in every sense of the word.

Executive Chef, James Walt and his team did superbly right by Sturdy's produce--purple carrots, fresh peas and pea shoots, Jerusalem artichokes, crosnes (nasty name, and ugly little buggers but deliciously similar to water chestnuts in taste) pickled turnips and black raspberries. Center stage for three of the five courses was BC's finest and freshest halibut and salmon, and buttery beef, naturally raised by local guy, Bob Mitchell,

As the sun set and the Outstanding crew cleared tables, happy tummies, and chatter dispersed. I stayed back a bit, reflected on the meal, drank in the evening air, the shadowy mountains, and considered what in the wine trade is termed "terroir". The evening had truly evoked sense of "somewhereness". No other dinner, no other place cold be quite like it. 

EAT Magazine is looking for a Victoria-based news and events reporter. This person must love food & wine and have a strong network within the food & restaurant scene in Victoria. You are committed to highlighting the best in food and wine in Victoria (and around Vancouver Island), support local and sustainable food initiatives and continually be looking to discover new restaurants, people and products. 

You will be expected to develop news leads and write copy, respond to emails and make print deadlines. This is a flexible, part-time entry-level gig. Please send your resume and cover letter to the attention of the editor. 

http://victoria.en.craigslist.ca/wri/1295139306.html

From the media release

Quirky, barn-based brewery on Salt Spring Island celebrates being named " Best Golden Ale in Canada"  at the 7th Annual Canadian Brewing Awards. 

September 25, 2009, Toronto, Ontario- What do pink boots, organic hops farming, music, mathematics, mountain spring water, marketing and a love for all things local have in common? Salt Spring Island Ales- a small 'cottage'  brewery on the west coast of Canada that received the top national "Gold Award" for their Golden Ale last night in Toronto at the 7th Annual Canadian Brewing Awards. This is the second time this unique barn-based brewery has received the "Best Golden Ale in Canada" award.

The  Annual Canadian Brewing Awards showcased 282 entries in 26 categories from breweries across Canada including beer giants like Sleeman, Pilsner, and Moosehead and smaller micro-breweries like Tree, Phillips and Whistler Brewing.   Salt Spring Island Ales' Golden Ale was competing directly against all of the other Canadian beers in this category.   All beers were judged by category, using a point system for aroma, appearance, flavour, mouthfeel, and overall impression.  Unlike previous years, only one Gold, Silver and Bronze were awarded in each category.  The judging panel consisted of 18 Certified Beer Judges from across the country. 

Salt Spring Island Ales co-owners Becky Julseth, Neil Cooke-Dallin and Brewmaster Murray Hunter were in Toronto to receive the prestigious award.  Julseth says, "It' s exciting to win a national-level award like this so quickly after taking over the business earlier this year. There's no real blueprint for running a really small scale 'cottage'  brewery.  We're unique in so many ways and this brings a lot of challenges that put us in an almost separate business category to a city-based craft brewery.  For Neil and I, it's been a wonderful affir mation to get this level of award so early in the game.  It's also an incredible testament to our Brewmaster Murray.  Having already won Gold Medal for the same brew in 2004, winning again is a real assertion of the strength of his recipe and his abilities as a brewmaster."  

Brewmaster  Murray Hunter, who has a degree in Mathematics and plays concert-level trumpet in several big band, jazz and orchestral ensembles, is passionate about creating the finest natural, unpasturized and unfiltered beer using local ingredients whenever possible. "Our Golden Ale is made in a lighter style but still offers plenty of flavour.  People are often surprised and delighted by the nutty, citrus flavour it does have, as it is similar in colour to many of the lagers that many people are used to drinking.  Of all the beers we brew this is our  "session beer" so you can enjoy a few glasses of the Golden Ale throughout an evening or afternoon," says Hunter. 

The spring water that flows from the mountain at the brewery makes this beer unique. Other ingredients include the very finest Canadian two row barley and specialty hops, some of which is now being grown organically right down the road from the brewery.

The Golden Ale boasts a nutty flavour, citrus notes and beautiful golden colour. 

Co-owners Becky Julseth and Neil Cooke-Dallin purchased the brewery from a long time family friend, "Uncle Bob" in 2009.  They are proud, active owners of the brewery which is located in a purpose-built barn on 15 acres in the Fulford Valley.   The creative, beer loving couple can be found watching over organic hops at a field just down from the brewery, offering samples at local events and bringing a creative touch to marketing and sales.   

One of only a few female brewery owners in Canada, Julseth is a proud member of the 'Pink Boots Society' which is made up of female movers and shakers in the beer industry. Becky' s profile can be seen online here.

As Cooke-Dallin is also a musician, when not managing the brewery or working for their graphic design company, he  plays guitar in a popular Victoria Rock band and also runs a recording studio.  Brewmaster Murray Hunter will be playing trumpet on Neil' forthcoming album.   

Local hops production is one thing that they are particularly passionate about. For many years they have partnered with local farmers to grow hops on the island and in 2009 Julseth (in her pink gumboots) and Cooke-Dallin partnered with a local organic farm to plant their own certified organic crop of Mount Hood and Cascade hops in  a field adjacent to the brewery. 

Cooke-Dallin says, I'm personally excited  that our Golden Ale received a Gold Medal  as it  is the beer that's driven our Island hops production.  The two varieties of hops we planted at the brewery this year are varieties used in the Golden Ale and our hope is to be able to make the Golden our first all Salt Spring hopped brew. Murray has done quite a bit of experimenting with blending Salt Spring grown hops into the Golden Ale recipe, and we' re confident that by the time our crop has matured it will be a wonderful showcase of Island terroir." 

Other BC breweries bringing home medals include: Swans Gastro Brewpub with a Bronze for their Barley Wine, Lighthouse Brewing with a Silver for their Stout,  Phillips with a  Silver for their Scotch Ale and their Black Toque India Dark Ale and a Gold for their Chocolate Porter, Tree Brewing with a Gold for their IPA and Howe Sound with a Silver for their Brown Ale.

About Salt Spring Island Ales

Salt Spring Island Ales is 100 per cent locally owned and operated and 100 per cent of production (550 hectolitres per year) is done at the small brewery with a tiny staff of four.  They are the smallest non-pub brewery in BC and they source their ingredients from as close to home as possible.

Salt Spring Island Ales is currently brewing the Salt Spring Golden Ale, Salt Spring Pale Ale, Salt Spring Porter, Salt Spring Whale Tale Ale (a German-style Altbier) and Salt Spring Island India Pale Ale.  Their seasonal ales include the Heather Ale and the Fireside Winter Ale. 

 Salt Spring Island Ales are available on tap at a wide variety of establishments on Saltspring and Vancouver Island.  The Golden Ale, Pale Ale and Porter are also available in select Vancouver Island and Salt Spring Island liquor stores in 650ml bottles.  

For more information visit www.gulfislandsbrewing.com or call 250-858-1893.  Brewery tours can be arranged upon request. 

The Tyee tells it like it is regarding the true nature of the Hell’s Kitchen’s finalist’s new position at Araxi. Here is a snippet:

"The Hell's Kitchen winner won't be running the kitchen," Walt said while signing copies of his new Araxi cookbook at a recent launch. "I run the kitchen."

So then -- will the winner be second in command? Third?

Walt pondered a moment. "Maybe fourth," he said.

Read the full article here. 

From the press release

March 22, 2010 - Williams Lake, BC - A rally will be held in Williams Lake today - World Water Day - at the public hearings of a Federal panel reviewing a proposal by Vancouver-based Taseko Mines Limited for a large open pit gold-copper mine called Prosperity Mine. 

Several organizations including the Council of Canadians, the Canadian Union of Public Employees, the Wilderness Committee, the Friends of the Nemaiah Valley will join the Tsilhqot'in National Government to demand that Taseko's application to destroy Teztan Biny (also known as Fish Lake) in order to stockpile rock waste.

The Tsilhqot'in Nation, which has fishing, hunting and trapping rights in the area has rejected the proposal.

"The Council of Canadians is concerned that the proposal to destroy Teztan Biny is part of a growing trend in Canada," says Meera Karunananthan, national water campaigner for the Council of Canadians. "Normally, the federal Fisheries Act would prevent the dumping of toxic waste into a lake, but Taseko is attempting to take advantage of a new loophole called "schedule 2" that allows metal mining companies to bypass the safeguards of federal legislation."

While proponents claim the mine will generate hundreds of jobs, CUPE BC argues these will be short-term jobs that will not justify the permanent destruction of important natural resources. 

"The United Nations' focus for World Water Day this year is on clean water for a healthy world. In keeping with that goal, our focus is on protecting public water systems and community water resources.  CUPE BC is committed to defending the right of every community in B.C. to access to clean, safe, affordable public water," says CUPE BC president Barry O'Neill.  

Despite the high potential of toxic contamination of streams and rivers, the BC government approved this huge copper mine and mine waste dump at Fish Lake by concluding that it will have no serious environmental impacts. "This is patently ridiculous," says Andy Miller, Wilderness Committee Staff Scientist, "Copper mines are the ultimate bad boy of the mining industry and are directly responsible for poisoning water supplies of millions of people all over the planet. The Prosperity Copper Mine and dump at Fish Lake will permanently poison local water supplies and wipe out fish populations in nearby streams. There is no room for compromise. The mine must be stopped."

"It is ironic that on World Water Day we confront the spectacle of the start of hearings into a mine development, Taseko Mines is trying to destroy two pristine fresh water lakes and a creek, with its so-called 'Prosperity Mine'," says David of Friends of the Nemaiah Valley. "If we really do pure fresh water - we must never allow this mine to become a reality."

The groups opposing the destruction of Fish Lake include not only the First Nations People in whose rights area these lakes are, but also many lodge owners and guide outfitters, wilderness tourism operators, ranchers and settlers who live in the area and who have expressed their dismay at this development. The groups have also made submissions to the federal review panel and are hoping to speak at the hearings.

The Globe and Mail reports that "the federal government is launching an environmental review of a planned expansion of one of B.C.’s biggest fish farms after a threat of legal action. Last month, the environmental legal group Ecojustice threatened to sue the Department of Fisheries and Oceans, claiming it had not conducted a proper environmental assessment of Marine Harvest Canada’s Doyle Island facility before granting it a license to expand." Read the full article here. 

from the press release

Whistler, B.C. - The warm afterglow of the Winter Olympics was further brightened when Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant recently gained two international cookbook awards and high praise from chefs Gordon Ramsay and Heston Blumenthal.

Yesterday, things went truly stellar, with the nomination of Araxi for a James Beard Foundation Award.

Araxi by James Walt was nominated for the 'Cooking from a Professional Point of View' category, along with Momofuku by David Chang and Peter Meehan and The Fundamental Techniques of Classic Pastry Arts by The French Culinary Institute with Judith Choate.

"I'm absolutely delighted for our entire culinary team at Araxi, along with John Sherlock, Jim Tobler, and our publisher, Douglas & McIntyre, all of whom dedicated a great deal of time and expertise to this important project," said Jack Evrensel, proprietor of Top Table Group.

One of only two Canadian nominations, this recognition continues Chef Walt's ties with the James Beard Foundation, having performed three times at James Beard House (in 1998, 2002, and 2006) in New York City's Greenwich Village.

"I'm proud to receive this nomination," said Chef Walt. "It's a pleasure to be recognized amongst those I admire and I wish David Chang, Peter Meehan, Judith Choate, and all of the other nominees the very best."

The winners will be announced in New York City on Sunday, May 2, 2010 at an invitation-only event honouring the nation's top cookbooks, food journalists and culinary broadcast programs.

About the James Beard Foundation Awards: Established in 1990, the annual James Beard Foundation Awards honour the best and the brightest talents in the food and beverage industries and continue to emphasize the Foundation's mission: to celebrate, preserve, and nurture America's culinary heritage and diversity. For more information and a complete list of 2010 nominees, visit www.JBFAwards.com.

About Araxi: A culinary cornerstone in the heart of Whistler Village, Araxi holds an international reputation for excellence in food, wine and hospitality. Chef James Walt's regional menu showcases the finest locally-sourced ingredients from nearby Pemberton Valley Farms, and offers the freshest seafoods from the Pacific Ocean. 4222 Village Square, Whistler. 604.932.4540 www.araxi.com.

This Saturday, May 1st, Salt Spring Island Ales will be kicking off their first annual hops growing season by planting 100 new hops rhizomes in their organic field at Grandview Farm on Salt Spring Island, located just two kilometers from their beloved barn-based brewery. Begun in 2009, the Fulford Valley hop field is one of the only organic hop operations on the West Coast. The plantation is a direct partnership between Salt Spring Island Ales (Gulf Islands Brewing) and Grandview Farm.  The brewery participates in the plantation labour and contributes to operating costs.  In return, the farm provides the brewery with estate-grown hops, grown less than 2 kilometers from the brewery.  This mutually supportive relationship assures Salt Spring Island Ales the highest quality, affordable supply of hops and guarantees the grower a reliable market for their crop.  It also gives Salt Spring Island ales the unique opportunity to create beers that express a distinctly Salt Spring-grown flavor.

The CBC recently reported that Salt Spring Island will no longer be home to the coffee company that bears its name. "The owner of the Salt Spring Coffee Company says after 15 years on the island they are packing up and leaving for Vancouver because local officials rejected his plan to expand their facility." To read the full story, click here. To read the message written by the company's CEO and manager, Mickey McLeod, click here.  

The Globe and Mail reports that William Shatner's interest in the salmon debate was sparked after shooting an episode of Boston Legal which highlighted the difficulties facing salmon stock infested with sea lice. The actor has now become a vocal supporter of the cause: "As Captain Kirk, he often lectured his crew to respect life and not to take things for granted. So it seemed appropriate, if a tad surreal, to hear William Shatner lecture reporters on the importance of salmon to British Columbia’s ecosystem." Read more here. 

Congratulations to Sandy Robson of Qualicum Beach. She is the lucky winner of the draw for two tickets to the Comox Valley Shellfish Festival Gala Dinner. We’re all so jealous.

from the press release

KELOWNA - The Government of Canada, in partnership with the Province of British Columbia, announced today an investment of $5 million to support the tree fruit industry. This funding will deliver real results for farmers by helping to develop new marketing opportunities, infrastructure, and further improve orchard pest management.

"Canada's Economic Action Plan is putting farmers first, by helping to increase production and sales, and creating more opportunities for farmers to get their product to market," said Stockwell Day, President of the Treasury Board and Minister for the Asia-Pacific Gateway, on behalf of Agriculture Minister Gerry Ritz. "This investment will allow the tree fruit industry to find new technologies that will help them stay ahead of the curve in the global market."

"This is a significant investment that will give tree fruit growers in this province the innovative edge they need to strongly promote B.C. grown fruit and compete with producers in other regions," said Minister of Agriculture and Lands Steve Thomson. "In our discussions, the industry identified some areas, such as marketing and infrastructure, where they wanted to focus efforts and make further improvements."

The Province of B.C. announced $2 million in funding, and the Federal Government will provide an investment of $3 million more. This combined funding will be used for new environmentally friendly packing and storage infrastructure, marketing opportunities that raise the profile of fresh and processed apples, and to build on work accomplished by the sterile insect release program in the Okanagan and Kootenay regions.

"Everyone benefits from a healthy and prosperous fruit industry," said B.C. Fruit Growers' Association president Joe Sardinha. "There are approximately 800 orchard operators in B.C., and together they generate $900 million in economic activity that creates jobs and delivers high quality products to markets in B.C. and around the world."

Canada's Economic Action Plan continues to help farmers with its focus on strengthening the economy and creating jobs. Investments in viable market opportunities will help build an even stronger agriculture industry and Canadian economy.

The federal funding investment is made through the AgriFlexibility Fund, a five-year, $500-million fund created to help reduce costs of production and improve environmental sustainability for the sector; promote value-chain innovation and sectoral adaptation; and respond to emerging opportunities and market challenges for the sector.

The Governments of Canada and B.C. also offer a suite of jointly funded Business Risk Management programs under Growing Forward. AgriInvest, AgriStability and AgriInsurance (crop insurance) work together to provide farmers with support against farm income and production losses beyond their control.

For more information on this program visit www.agr.gc.ca/agriflexibility.

For more information on the Sterile Insect Release program, see http://www.oksir.org/.

The winners of tickets to the Main Event at Taste, Victoria's Food & Wine Festival have been drawn.

Congratulations to Jody Brown and Sharon Bristow

Thank-you to everyone who entered the draw.

Vancouver, July 8, 2010   On September 27, 2010, some of the best known names in the B.C. hospitality industry will be inducted into the BC Restaurant Hall of Fame. They will join such luminaries as Hy & David Aisenstat, Vikram Vij & John Bishop in Canada's only restaurant Hall of fame.  The evening will be one of celebration as well as entertainment as the evening will also feature one of North America's funniest funny men, Sinbad. Members of British Columbia's culinary scene will gather at the River Rock Resort Casino Resort, for the 6th annual BC Restaurant Hall of Fame induction gala. The ceremonies will salute eleven individuals in five categories; Active, Industry (front and back of house), Pioneer and Friend of the Industry.

Inductees in the five categories are:

1. Active Restaurateur Category

Celebrating exceptional restaurateurs currently active in the BC restaurant industry.

Warren Erhart- White Spot - President/CEO

Richard Jaffray- Cactus Club Cafe - Founder and President/CEO

Harry Kambolis- Raincity Grill, C Restaurant, Nu Restaurant - Proprietor

2. Pioneer Category

Pioneers of the BC restaurant industry either retired or deceased.

Peter Bonner & Wayne Holm- Co-Founders of Spectra Foods 

Xavier Hertzman- Former Executive Chef at the Westin Bayshore (deceased)

3. Friend of the Industry Category

An individual who has provided exceptional support to the restaurant industry - either a supplier, restaurant reporter, or politician who has consistently supported BC's restaurant industry.

Rhonda May - Cityfood Magazine - Publisher

Barbara -Jo McIntosh- Barbara -Jo's Books to Cooks - Proprietor

4. The Industry Award

Individual-retired, deceased or active- who is or has been a chef, server, manager, bartender and who has demonstrated exceptional professionalism working in the restaurant industry. These individuals are recognized for making their restaurant a special experience for customers.

i. Back of House

Frank Pabst- Blue Water Cafe + Raw Bar - Executive Chef

Pino Posteraro - Cioppino's Mediterranean Grill and Enoteca -  Executive Chef/Owner

ii. Front of House

Brian Hopkins- West - Restaurant Director

Robin Bourne- The Empress Hotel - Maître d

"Now in its 6th year, the inductees into the BC Restaurant Hall of Fame continue to be impressive. The 11 individuals being inducted in 2010 once again represent the very best of those who have made a significant difference to the BC Restaurant industry" says John Harper, Chair of the BC Restaurant and Foodservices Association.

The Hall of Fame inductees will be honoured at a black tie gala on September 27th, 2010.  This extraordinary event will feature a reception presented by the Keg Steakhouse & Bar, celebrity presenters and guests and a veritable feast prepared by River Rock's Executive Chef, Sylvain Cuerrier, which of course will be paired with the best of BC wines.  Furthermore, the red carpet will be rolled out not only for our deserving inductees, but we will also be welcoming renowned comedian Sinbad who will entertain the crowd after the ceremony.

Hall of Fame Gala chair Heidi Romich notes "I would like to congratulate the 2010 Inductees into the BC Restaurant Hall of Fame.  We honor and celebrate your accomplishments, dedication and passion for our Industry.  Your contributions have helped put British Columbia's culinary scene on the world stage!"

To cap off the festivities the BCRFA will also be donating a portion of the evening's proceeds to the Canucks for Kids Fund and the BC Hospitality Foundation.  "The Canucks for Kids Fund is honoured to be celebrating the best of BC with the BC Restaurant & Food Services Association," said Debbie Butt, Executive Director of CFKF. "Children and families in need in our province will be the beneficiaries of an industry that is innovative in food and wine and also giving back to the community."

Tickets for the September 27th gala ($225) are now available for purchase online or by phone: 604-669-2239  www.bcrfa.com

The Globe and Mail reports that "despite a 40-year-old ban, clamming remains popular – and authorities worry contaminated shellfish could end up in restaurants". The article describes BC's attempts to control this "gigantic" problem, yet as several readers bring up in the comments, does not address the underlying issue of pollution. Read the full article here.