6 minute read
Will BC’s Old-Growth Become Nothing But A Faint Memory?
A Tree sitter dedicated to saving the trees. She remained in place for 4 days, despite industry clearcutting trees within one to two tree lengths of her perch. This is true bravery and courage in the face of great adversity.
Walk in an old-growth forest. Close your eyes. Breathe the air. Listen to the sounds. Birds, water, the rustle of the trees. This is a place of peace, meditation, of just being. British Columbia is well-known for its majestic rainforests and with fewer than 400,000 high productive hectares left, it’s now become a race between the peaceful protesters who will save it and the industry/government partnership who will work to clear cut it all. At current rates of harvest, that means that industry will run out of old-growth in five to seven years.
Old growth forests are the lungs of the planet, storing and sequestering huge amounts of carbon. They filter our water systems and provide habitat for huge range of flora and fauna. In fact, we have yet to research all the life and life cycles of the oldgrowth canopy.
Dr. Suzanne Simard has conducted research that demonstrates how the intricate webs of mycelium connect the trees, with Mother Trees sending nutrients to direct offspring. Forests are not just standing fibre but living breathing communities on which our existence depends. Commercial tree plantations are not a substitute for magnificent 2,000 year old cedars that soar skywards and support so much life.
The ancient systems are essential to fight the climate change crisis. And while the initial goal of the Rainforest Flying Squad was to save these old trees as a precious and rare environment, we are now beginning to understand more about the issues that relate to the trees.
First Nations title, culture and sovereignty are integral to old-growth, and are one and the same. OG provides food and medicine resources and are regarded as spiritual and sacred places, as Mother Earth. To lose the OG, is to lose who they are and to force the eradication of tradition and culture, an ongoing continuation of the genocide already shamefully visited upon First Nations by state and church. Now it’s industry and government who appear willing to continue that work. Clearcutting destroys all the biodiversity of the area and in this era of such great biodiversity loss, we cannot afford to be doing this on purpose. OG provides us so many gifts if we just know where to look: air, water, food, medicines, wildlife, health and well-being. Industry is now having difficulties with replanting clear cuts, as the soils are so heavily degraded and become compact with increasing drought and lack of shade and nutrients. Tree planters have reported they have to go back on site four or five times to replant. It is estimated that tree plantations can go through three rotations before the soil is finally too degraded to support further life. Wood from tree plantations is poorer quality wood than old-growth, fed with engineered fertilizers, instead of the natural coarse wood debris that occurs in a natural forest.
Then there are the social and economic injustices associated with the model designed by corporations and governments. Government has deferred to industrial “expertise” so we now have the fox guarding the henhouse. Penalties for breaches are minor and simply the cost of doing business. The Forest Practices Board can only “suggest” practice changes to industry. Industry and government both cry about jobs, revenue and profits lost if they don’t clear cut the forest, but these are false arguments. According to research conducted using the government’s public accounts, industrial forest companies are receiving $365 million in subsidies a year. And that was before government lowered the stumpage fees – in the face of currently high lumber costs.
There are plenty of community jobs to be had in a standing forest, where harvesting can be done on a selective tree basis. Small business can flourish such as ecotourism operations, educational programs, recreational activities, health and wellness programs, woodcrafting and arts.
In the face of embedded government and industryendorsed practices and procedures, the citizens of BC must take a stand to ensure the NDP government transitions its approach to one that respects the public interest and enforces responsible stewardship of our most precious resources. Old-growth is not a renewable resource. Once it’s clear cut, it’s gone. We have a responsibility to Indigenous and non-indigenous peoples to save what remains of our old-growth forest.
To support the Rainforest Flying Squad, go to https:// laststandforforests.com/ and Google the Rainforest Flying Squad Gofundme to donate. For ongoing updates, visit the Fairy Creek Blockade Facebook at https://www.facebook.com/ FairyCreekBlockade/
Kathy Code has an extensive environmental background and is a long-time Rainforest Flying Squad member engaged in legal and media activities. She is Vice-Chair of the Ecoforestry institute Society and has a Master’s degree in Environment and Management.
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Tomato juice and clams – who thought that was a good idea? Well, Walter Chell for one. He is credited as inventing the Caesar for the opening of a Calgary restaurant in 1969. The drink that has become known as a Canadian classic took its inspiration from a pasta dish – Spaghetti alle vongole – which mixes clams and tomatoes. Chell decided that those ingredients would make a good drink. I can’t say I would’ve thought the same, but I appreciate the vision. Now, I clearly am not taking strong enough inspiration for my cocktails from mealtime (though cooking with spirits is an easy jump) but this Fathers Day I will be mixing up Caesars for the dads in my life.
Image Danika Sea
BETTER THAN SALAD - CAESARS FOR FATHER’S DAY
To craft the Caesar you can follow the 1, 2, 3, 4 rule to keep it simple (1 oz vodka, 2 dashes hot sauce, 3 dashes salt & pepper, 4 dashes of Worcestershire sauce, 4 oz of clamato juice) or try this version with a little extra. Because, bacon.
SPECIAL CAESAR
2 oz Per Se Vodka 6 oz Caesar mix (Walters is a great one) 2 dashes hot sauce (try siracha) Squeeze of lime Cilantro stalks
Garnish
Celery stick Crispy bacon Pepper/salt rimmed glass
Run a slice of lime around the rim of your glass. Dip half the rim in a mix of salt and pepper. Muddle cilantro stalks in the bottom of a shaker. Add the rest of the ingredients and shake with ice. Strain into an ice filled glass. Garnish with celery stick and slice of crispy bacon.
Jessica Schacht Ampersand Distilling Co. ampersanddistilling. com
