Sometimes You Need a Microscope to Get to the Truth

BY MARY HUNT

I wouldn’t go so far as to say I am a fine print junkie -- but I could see that happening.

This fascination I have with the fine print is not some weird quirk I’ve had from birth or even a learned behavior that I pursued. It’s the result of getting burned just one too many times because of what lurks in the fine print -- on credit card applications, sales flyers, even the label on a popular laundry detergent.

One of my most irritating lessons in small print had to do with the terms and conditions on a credit card application. Who could even read that? Talk about fine print. I signed the thing acknowledging that I’d read all of it, sent it in, got approved and used the account.

Now, mind you, this was back when we were working our way out of a horrible pit of debt. There was a reason for this particular account because it was a “fixed rate credit card,” not one of those variable interest rate deals. Fixed rate as in the interest rate will not change, right? It doesn’t take a genius to know what that means. And then it happened.

The company sent a letter informing that the interest rate on this account was changing. Going up, not down! What? In a flash I was on the phone with customer service only to be informed that fixed rates are always tied to an index. Should the index change, the fixed rate changes right along with it. Really? The agent read me the text of the application I’d signed and even emailed a copy. I swear this feature was disclosed in 2 pt. type -- that’s the teeniest of tiny.

Continued on page 5 the Fish n’ Rice” - wild sockeye with Anishinaabe wild rice.

She will take a native ingredient like soapberries or kelp, or a traditional recipe, and turn it into something new.

Her twist on pemmican, a staple for her ancestors, is an example. The traditional way of serving pemmican was as a mixture of dried meat and berries, which were buried to provide food on a journey. Instead, here the pemmican is made of bison meat, smoked, dried and ground before blending it with cream cheese and sage-infused berries.

Cook worked for airlines for 33 years which enabled her to experience other cultures around the world including returning to Vancouver in time to open her second 2nd location, at Vancouver airport.

“I’ve lived all over the world- I wanted to take people on a journey to experience the culture of land...Food and culture bring people together,”

For Inez, the restaurant is a chance to show indigenous culture and real people in a contemporary setting, rather than as displays in a museum or separated on a reserve. “We could be your doctor, lawyer, your neighbor,”

It’s an intimate bistro setting – only about eight tables (24 guests) – but its reputation is going global. Time, Elle Magazine have raved and on this evening, seven media people from France have arrived, and Inez greets them in French.

Salmon n’ Bannock Address: 1128 W Broadway #7, Vancouver, BC, 604568-8971, salmon.n.bannock@gmail.com, www.salmonandbannock.net

Indigenous Tourism BC offers travel ideas, things to do, places to go, places to stay, and suggested itineraries and a trip planning app (https://www.indigenousbc.com/)

Next: Trail to Discover British Columbia’s Indigenous Heritage Goes Through Whistler-Blackcomb

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