Field To Plate

FALL/WINTER 2010

School Gardens

GROWING TOMORROW’S GARDENERS TODAY

LIVING WITH GLUTEN ALLERGIES

NATURE’S PERFECT FOOD

Wheat Woes Honey

Committed to Sustainability

QUAILS’ GATE:

FALL/WINTER 2010 • Field to PLATE magazine

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Contents

VOLUME 1 • number 2

INSIDE

FALL / WINTER • 2010

2

Cover Story page 10

FEATURES

Committed to Sustainability

MANAGING editor

Quails’ Gate puts their money where their mouth is when it comes to jumping on the sustainability bandwagon.

donna@prospermediagroup.ca

HOW DOES YOUR GARDEN GROW?

Growing Gardeners One School at a Time page

8

FOODS THAT HEAL

Oh, Honey! page

5

CONTROVERSIAL TIMES

COABC Encourages Spread of West Nile Virus page 6

Celiac Disease page

Preserving the Harvest page

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FALL/WINTER 2010 • Field to PLATE magazine

Chytra Brown

chytra@prospermediagroup.ca

COVER PHOTO: Leah Ballin

ARTICLES

editor in chief

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Darcy Nybo

editor@fieldtoplate.ca

DESIGN/PRODUCTION Donna Szelest

CONTRIBUTORS

Mischa Popoff Shannon Larrett-Bliss, CNP, ROHP Dr. Jack Degruchy, DDS Dr. Charlene Reeves, CTN, CBS Darcy Nybo

PUBLISHER

Craig Brown Prosper Media Group Inc. cbrown@prospermediagroup.ca

101B - 1979 Old Okanagan Hwy. Westbank, BC V4T 3A4 P. 778.755.5727 F. 778.755.5728 Field to Plate is published seasonally. It is delivered by Canada Post to members of BCFGA, packing house cooperatives, and members of the BC Wine Institute. Copies are available at local farmers’ markets, natural grocery outlets, and select wine stores. Subscriptions for those outside of our free distribution area are $36 per year.

Views expressed in Field to Plate are those of their respective contributors and are not necessarily those of its publisher or staff.

Contents copyright 2010.

Reproduction in whole or in part, by any means, without prior written permission, is strictly prohibited.

Printed in Canada.

Publications mail agreement No. 41835528 Return undeliverable Canadian addresses to: 101B - 1979 Old Okanagan Hwy., Westbank, BC V4T 3A4

COLUMNS

3 Ask A Nutritionist.................. 4 Food for Thought................. 12 You Are What You Eat..........

President, Craig N. Brown Vice President, Noll Derriksan, Grand Chief WFN, u.b.c.i.c.

101B - 1979 Old Okanagan Highway, Westbank, BC V4T 3A4 T. 778-755-5727 F. 778-755-5728

COLUMN

YOU ARE WHAT YOU EAT

Foods for Dental Health By: Dr. Jack DeGruchy

D

entistry and food are intimately involved. The teeth are responsible for masticating food and beginning the process of digestion. The variety of food we have to choose from in this age of consumerism and immediate gratification poses a great challenge to having a healthy mouth.

Foods that contain carbohydrates (high sugar content) are referred to as cariogenic or cavity causing. The decay process begins when dental plaque and the acid produced from cariogenic foods are left on the teeth for extended periods. Eventually, the acid will break down enamel.

To reduce the possibility of dental decay, limit the ingestion of sweets to mealtime and brush and floss thoroughly after meals. Some of the less cariogenic snack foods include fruits and vegetables. These foods are great for your teeth and your overall health.

Celery: One of the best foods for you as it requires a lot of chewing, causing the mouth to produce extra saliva. Saliva destroys one type of bacteria that causes plaque. It also massages your gums and cleans spaces between your teeth.

Cheese: Low in carbohydrates which plaque thrives on. pH is also managed by cheese in the mouth.

Onions: They may not be great for your breath but they are for your mouth. The antibacterial compounds in onions kill one of the types of bacteria that cause plaque. Unfortunately these plaque fighting compounds are strongest when raw, so keep a toothbrush handy!

Parsley and Mint: Help to freshen your breath and are completely natural. (Try some after eating a raw onion!)

Add chopped parsley to salads or put mint on top of dessert.

Seeds: Are important in cleaning plaque from the teeth and seeds like sesame seeds are high in calcium and good for bones.

Water: It rinses and cleanses your mouth as well as hydrates your tissues. Drink six to eight glasses a day for optimal health.

These are just some of the foods that are good for your mouth. Try to eat plenty of fresh fruits and vegetables grown locally for maximum health benefits.

FALL/WINTER 2010 • Field to PLATE magazine

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COLUMN

ASK A NUTRITIONIST

An Apple a Day By: Shannon Larrett-Bliss, CNP, ROHP

Q: Are apples really that good for you?

In British Columbia fall means an abundance of fresh juicy apples. Raw apples have the most nutritional punch. They are loaded in flavonoids, pectins, and fibre, and have an alkalizing effect on your body. Flavonoids are potent antioxidants that work to protect your cells from free radical damage as well as help to chelate (pull out) unwanted metals from your system, thus acting as a gentle detox.

Quercetin is a powerful antioxidant found in apples. It helps boost your immune system, promotes a healthy heart and reduces inflammation. It is used to help calm allergies, asthma, eczema and hives. The peels hold the most concentration of flavonoids, so it is best to buy organic or unsprayed apples to avoid adding a chemical burden to your system.

Pectins are most commonly used for thickeners and stabilizers for preserves; however, they also help slow absorption of food, keeping sugar levels from spiking or dropping too quickly.

The soluble and insoluble fibre from apples helps expel toxins and heavy metals, reduces cholesterol, lowers risk of heart disease, and helps to relieve constipation.

Finally there is the alkalizing effect on the body, or our pH balance. A proper pH means decreased inflammatory response, a healthy immune system, and hopefully aging more gracefully.

Now you know why an apple a day helps to keep the doctor away.

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FALL/WINTER 2010 • Field to PLATE magazine

Q: I’ve heard friends talk about doing ‘cleanses’ in the fall. Do they really work?

Spring and fall tonics or ‘cleanses’ have been used for hundreds of years. Today we are exposed to many environmental toxins found in our water sources, food supply, personal care products, and the air we breathe. A good general cleanse or detox can prepare us for the next season and help shed some unwanted pounds.

Look for an herbal, homeopathic or whole foods detox when purchasing a cleanse. Sometimes the choice comes down to pills or liquid and price. Remember to watch your pH balance which can make your detox experience much easier.

A cleanse releases toxins from fat stores to your blood stream to be excreted. If you jump right into a cleanse full throttle you may feel flu like symptoms. If you experience any of these negative effects, drink more water to flush out toxins and take it easy during this time. It is best to work with a knowledgeable practitioner who can guide you through this.

Send your questions to editor@fieldtoplate.ca Shannon Bliss, CNP, ROHP is the founder of Health is Bliss. She looks for the root cause of health imbalances in order to give the body the raw materials it needs to help it heal. Live Blood Analysis is an integral tool that she offers in her clinic. www.healthisbliss.ca

ARTICLE

FOODS THAT HEAL

Oh Honey!

By: Darcy Nybo

F

ew can resist the sweet, sticky, golden treat we call honey. There are as many types of honey as there are nectar producing plants.

Honey is almost indestructible. Germs can’t survive in honey and pure raw honey in a sealed container should never go bad.

Eating honey in the morning helps your body absorb minerals and vitamins. Honey and apple cider vinegar is great for treating arthritis. Honey also is good for supporting your immune system as it is an antibacterial and antifungal. If you put honey on an open wound or cut your body reacts to it and combines with the honey to create hydrogen peroxide. Honey is also hydroscopic, meaning it absorbs moisture. If you put it on a burn, it will remove the moisture needed for bacteria to survive.

Ed Nowek started Planet Bee near Vernon 12 years ago and he knows a lot about honey and everything else bees make.

“Royal Jelly is what turns the bee larva from a worker to a queen bee,” he explains. “It’s great for the skin, regenerates cells and tissues in the body and normalizes thyroid activity which aids in depression and mood swings. Basically it helps make you smile more.”

Then there is bee propolis. “It’s that sticky resin the bee collects from trees,” says Nowek. “They add their own secretion to it and it keeps the hive sterile. Bee propolis supports our immune system, combats infections and high blood pressure, and is an antibacterial, antiviral, and antifungal, all rolled into one.”

Pollen is the bee’s protein food. It’s what they collect from the flowers. “We take it for one week and then let them have it for two weeks to feed their babies,” he continues. “Some scientists say that if there was only one food you could live off, it would be bee pollen.”

Let’s not forget the bee’s wax, what they make to build their honeycombs. It is made in the bee’s body from the honey they eat. Honey sealed in bees wax should last forever.

Unfortunately the honey bee has been in quite a bit of trouble lately and is dying out in unprecedented numbers. The reasons are primarily environmental with killer parasite mites being at the top of the list.

On the bright side, this August a British beekeeper claims he may have discovered a strain of honey bee immune to the mites. Oh honey – we sure hope so!

PHOTO CREDIT: Ed Nowek – Planet BEE

FALL/WINTER 2010 • Field to PLATE magazine

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ARTICLE

CONTROVERSIAL TIMES

COABC Encourages Spread of West Nile Virus By: Mischa Popoff

W

ith three West-Nile positive birds now confirmed in the Okanagan it’s time for the powers-that-be in the organic industry to stop pretending mosquito larvicide can’t be used on organic farms.

Certified Organic Association of BC (COABC) claims “organic farms will lose their status” if larvicide is used on them. They’re either lying or they haven’t read Canada’s organic standards, which would be strange since they helped write those standards.

Anyone working for COABC should know that the only way an organic farmer could face any backlash for allowing authorities to apply plant-based larvicide to bodies of standing water on his property is if someone at the tax-subsidized offices of COABC decided to give such a farmer a hard time.

This would be unconscionable, not to mention illegal, especially considering public health is at stake.

And yet, provincial authorities are actually giving organic activists the opportunity to come up with a more “acceptable” alternative. What? You mean there’s something more acceptable than saving human lives?

COABC might have its place in this province’s agricultural sector but it has no business whatsoever misleading or in any way impeding authorities who have a duty to protect the public from disease-vectoring mosquitoes.

Organic farmers can only lose their organic certification if they themselves apply a prohibited substance to their land.

COABC could claim that any trees on an organic farm that are in close proximity to a pond where larvicide is applied could not be harvested as organic, but such a ruling would only apply to trees within eight meters of said pond. All other trees and ground crops would be perfectly fine and would remain certified organic.

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FALL/WINTER 2010 • Field to PLATE magazine

More to the point however, mosquitoes don’t attack trees. So the application of larvicide is actually a moot point as far as organic certification is concerned since it won’t benefit an organic crop in any way. So, even if someone at COABC decided to make trouble for an organic farmer who allowed authorities to apply larvicide to a pond on his property, the farmer would be exonerated. And anyone pretending otherwise is either misinformed or lying.

Why are organic activists making a fuss? They’ve never decertified an organic farm for toxic spray that routinely drifts over the property line from neighboring conventional fields onto otherwise “clean” organic fields. The organic industry has for decades accepted “spray drift” as a fact of life and guarantees consumers only that the organic farmer themselves did not spray, or use synthetic fertilizer.

If the organic industry was as absolute in opposing chemical “spray drift” as they are pretending they have to be about mosquito larvicide, there would quite simply be no organic industry in this province, or anywhere else.

To repeat, no rank-and-file farmer will lose his organic certification if he allows mosquitoes to be controlled on his property through existing, conventional means, and no one should pretend otherwise.

Larvicide is the best way to control mosquitoes. The biological alternative of Bacillus thuringiensis serovar israelensis (Bti) dissipates rapidly, and since mosquito larvae hatch in ponds whenever water levels are raised by rain, Bti has to be re-applied every time it rains. Bti also kills non-biting midges that serve as food for fish, so it’s far from being a natural panacea when compared to conventional larvicide.

Every solution, whether natural or synthetic, has side effects. There is no perfect solution; only perfect ideologues.

Mischa Popoff is an IOIA Advanced Organic Inspector and is the author of Is it Organic? (www.isitorganic. ca). He can be heard on Kelowna’s AM 1150 on Friday mornings between 9 and 10 am.

Martha Jenkins’ Award Winning Canned Tomato Soup 8 quarts of tomatoes – approximately 30 lbs - minced 1 bunch of celery – cut fine 6 white onions – minced 1 cup of butter ¾ cup flour ¼ cup sugar ¼ cup salt ¼ tsp cayenne pepper Sauté minced vegetables. Add remaining ingredients and boil for three minutes. Seal and process for 15 minutes. Makes 10 to 12 quarts.

When ready to eat, add ½ cup cold milk and the contents of the jar to a saucepan and heat.

FALL/WINTER 2010 • Field to PLATE magazine

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FEATURE

HOW DOES YOUR GARDEN GROW

Growing Gardeners One School at a Time By: Darcy Nybo

H

aving a school garden is a great idea.

It gets children excited about eating vegetables they grow themselves and also supports a whole variety of other school subjects.

Teresa Banka liked that idea so she approached the PAC of Rutland Elementary School and soon became the School Garden Coordinator.

“There is a community garden across from the elementary school,” explains Banka. “In the spring of 2007 we planted our first seasonal crops of lettuce, spinach and a couple varieties of radishes, peas, carrots and beets. All but the carrots and beets were ready by the time school let out.”

Kids in grades one to three made salads from the garden. “We left the carrots and beets in the ground over summer so when the students came back in September they could harvest them and make soup.”

The garden was a hit. “One parent spoke to me about her son who didn’t like to eat any vegetables,” says Banka. “She was quite excited that he was at least talking about them.”

The students also get to bring things home from the garden.

“They make a point of making sure the vegetables they grow are shared with the family and the sooner the better,” laughs Banka, who now has four gardeners in training.

PHOTO CONTRIBUTED BY: RUTLAND ELEMENTARY SCHOOL

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FALL/WINTER 2010 • Field to PLATE magazine

Growing Gardeners One School at a Time continued

PHOTO CONTRIBUTED BY: RUTLAND ELEMENTARY SCHOOL

The garden also provides hands on teaching of other subjects.

For math, they graph the growth of the plants. Last fall there were some two pound beets in the garden.

Each child had their photo taken with these beets and then wrote a story about them. In science class, the kids study what plants need to grow, the parts of the plant, and composting.

PHOTO BY: Teresa BANKA

“They make a point of making sure the vegetables they grow are shared with the family and the sooner the better.”

Banka notes there are two ways to start a school garden; rent a plot, or put one on school property. “There are three schools that have done this so far,” she says.

“L’anse Au Sable on Gordon had the first on-site garden in Kelowna. Glenmore Elementary and KLO Middle also have gardens on their property. Schools like George Pringle have their plot in a community garden. Oyama Traditional School has a green house on their property as well.”

Although community gardens are easier to deal with, sometimes they just aren’t available. Enter the wading pool. Yes, that’s right, the wading pool.

“KLO Middle School started very small at very little expense. The first year they had old wading pools donated to them,” explains Banka. “They put holes in the bottom, put them on unused concrete slabs and filled them with good soil. The first year they planted early spring harvest vegetables and some herbs. The next year the woodworking class built raised beds to replace the wading pools.”

School gardens; growing tomorrow’s gardeners today.

PHOTO CONTRIBUTED BY: RUTLAND ELEMENTARY SCHOOL

FALL/WINTER 2010 • Field to PLATE magazine

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FEATURE ARTICLE

QUAILS’ GATE:

Committed to Sustainability

W

e’ve heard the word sustainability bantered around quite a bit lately. What was once a battle cry for environmentalists has turned into a catch phrase for marketers selling to more eco-saving consumers.

If you look closely, you’ll see that some folks out there are actually walking the walk of sustainability instead of paying it lip service.

In June of 2010 Quails’ Gate Winery announced a $75,000 gift to the Nature Conservancy of Canada (NCC). This gift is part of a three year commitment of $25,000 per year and is part of Quails’ Gate’s long-term strategy to incorporate sustainable practices that benefit the environment across the company, in the community and throughout the province.

When asked why he chose the NCC, Tony Stewart, CEO and Proprietor of Quails’ Gate had this to say. “We did an extensive review of who we wanted to partner with. We wanted someone national who had a local presence. We looked at NCC and they had a star reputation. The monies were not heavy in administration and they were into protecting the land and the wildlife. At Quails’ Gate we celebrate innovation and the adoption of best practices as they relate to sustainability. The Nature Conservancy of Canada is a globally recognized science-based organization that has undertaken some very important work in the Okanagan Region over the past 30 years. Our company and our family are proud to support them in their ongoing conservation and stewardship work, and through this partnership, we hope to raise awareness of sustainable practices in the wine industry.”

Back at the winery, Stewart has incorporated his sustainability plan in all aspects of the winery. “We have, for the last four years been developing programs to help lower our emissions to meet provincial guidelines,” he explains. “Since then we’ve added more components to the plan like composting, moving our vineyards over to drip irrigation and more efficient use of energy in the winery.”

His commitment to sustainability doesn’t end there. This year they implemented eco glass; a recycled glass which has 30% less weight than regular glass. The bottom line is the winery can now put more wine on a pallet as it weighs less. Another upside is that is also costs less to ship.

Although pleased with the steps they’ve taken in their own back yard, Stewart wanted to do something more, thus the 10

FALL/WINTER 2010 • Field to PLATE magazine

donation to the NCC. “The money we’ve donated will go to the Okanagan area; specifically for programs here. Our initial contribution of $25K per year establishes an ongoing partnership with the NCC. If there was something we could do in other provinces we would look into partnership there as well.”

Barbara Pryce is the Okanagan Program Manager for the NCC BC Region. “The Nature Conservancy of Canada is excited to be part of the Quails’ Gate sustainability program and is honoured that the Stewart Family has selected NCC to be the recipient of such a tremendous gift,” she says. “This initiative supports NCC’s ongoing conservation work throughout the Okanagan Eco-region.”

The gift from Quails’ Gate will be used over three years to fund the Okanagan Program which extends from the ThompsonNicola into the South Okanagan-Similkameen.

“Our work involves talking to landowners who might be interested in conserving their land, and ensuring the lands we have already conserved through purchase or covenant are taken care of,” explains Pryce.

“The funds will go towards stewardship projects like taking care of access, developing interpretive signs, and doing inventories of the plants and animals that live on the properties.

Right now we are working on the creation of the Warner Philip Conservation Area which is south of Kamloops. We have done an inventory of the lands and are working with partners to raise the necessary funds to complete the project.”

The Philip Ranch is one of the area’s oldest ranching establishments. Settled in 1909, the ranch has been actively run by the family until the passing of Warner Philip in 2005. His wife Connie initiated a conservation project with the NCC to honour her husband’s legacy and love of the land.

There are numerous grassland species that have been documented on the Philip property including the endangered American Avocet. There are also Trumpeter Swans, Sandhill

PHOTO BY: Tim Ennis

By: Darcy Nybo

Committed to Sustainability continued

In conclusion Pryce had this to say: “We think that Quails’ Gate has done a tremendous job in putting together a program that incorporates green practices at the winery and supports conservation in an area that extends well beyond its gates. The NCC is proud to help them achieve their green program mission. We are grateful to receive support from such an esteemed local business. Quails’ Gate reflects the best of the Okanagan wine industry, just as NCC aims to protect the best of the Okanagan’s natural heritage. Quails’ Gate gives back to their community and incorporates environmentally-friendly business practices while continuing to create world-class wines.

This type of thinking and action is exactly what is needed.”

PHOTO BY: Leah Ballin

Cranes, Great Horned Owls, Moose, Lynx and numerous migratory birds that pass through the area. According to Bird Studies Canada, there is perhaps no other area in the BC Interior that matches this area in importance for migratory birds.

Gift Ideas

Today I Ate A Rainbow Mom and entrepreneur Kia Robertson has developed a way to get kids to eat their fruits and veggies.

She created Today I Ate A Rainbow! ™ products because she wanted her daughter Hannah (as seen in the photo) to have healthy eating habits.

So why eat a rainbow? According to the 2004 Canadian Community Health Survey, 71% of children between the ages of 4 and 8 are not eating the minimum of 5 servings a day of fruits and vegetables. (Source: Statistics Canada) Just as frightening is the fact that 26% of young Canadians between the age of 2 and 17 are overweight or obese.

Today I Ate A Rainbow! ™ comes with:

■ ■ ■ ■ ■ ■ ■

The Today I Ate a Rainbow! ™ chart 4 sets of coloured magnets 4 achievement magnets 2 fridge magnets 1 colour-coded shopping list The Rainbow Bunch™ children’s book And as a bonus, the Rainbow Bunch™ bookmark

This kit allows children to easily track the fruits and vegetables throughout the day and mark their progress.

This is a great Canadian product that is manufactured solely in Canada and the US. From now until the end of December 2010 they are offering free shipping on all products shipped within Canada and the US. For more information check out www.todayiatearainbow.com

FALL/WINTER 2010 • Field to PLATE magazine

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COLUMN

FOOD FOR THOUGHT

Bumper Crops By: Darcy Nybo

F

or most, a bumper crop is a time to rejoice; however, sometimes that bumper crop can turn into a never ending quest on how to use it all.

A few years ago my sister had a bumper crop of zucchini. At first her family was thrilled with the bounty.

This was during the first few weeks when every meal consisted of fresh picked zucchini in salads or grilled lengthwise on the barbeque.

As the weeks went by, my sister required more inventive ways of using up her bumper crop. By then her zucchini were so large that she could slice them into one inch rounds, top them with tomato slices and mozzarella, grill them and call them a zucchini pizza.

This dish quickly lost its appeal by the end of the fourth week, and still the zucchini grew.

Then came the game of hide the zucchini. I had the pleasure of eating at my sister’s house one night as she carefully disguised the zucchini by placing it in her culinary delights. By then the kids were on to her, and as the meal progressed, tiny little mini zucchini cubes appeared on the side of each child’s plate. When I enquired why they were removing the zucchini, the unanimous reply was “We’re sick of zucchini!”

Still my sister persisted. She ventured into the bread section of her cookbook and whipped up a few dozen batches of zucchini bread, zucchini muffins and zucchini cookies. One night, under cover of darkness, she crept out of the house and left zucchini on each and every doorstep in her neighbourhood.

Sadly my sister moved away. Before she went she brought over her frozen goods and put them in my freezer. We said goodbye and I wished her luck on her move. A few days later I went out to my freezer.

There, in little snack size Ziploc bags, was the last of her bumper crop, about 50 bags of shredded and frozen zucchini. Thanks goodness there are still over 1000 ways to use it.

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ZUCCHINI BREAD PUDDING In keeping with the season, here is a delicious recipe for Zucchini Bread Pudding.

Ingredients

500 ml (2 cups) zucchini milk 375 ml (1 1/2 cups) bread cubes (gluten free or whole wheat) 50 ml (1/4 cup) honey 1 ml (1/4 tsp) salt 30 ml (2 tbsp) of butter 2 eggs, slightly beaten 5 ml (1 tsp) vanilla 30 ml (2 tbsp) cinnamon 125 ml (1/2 cup) raisins To make zucchini milk: pare zucchini, remove seeds, cut into small cubes and process or blend until liquid is thick and white. Two small zucchini equals approximately 250 ml of “milk”. Freeze and use as milk substitute in bread, meat loaf, biscuits, etc.

Once you’ve made the milk, measure out 500 ml and bring to a boil. Pour over bread cubes and add butter.

Combine honey, salt and beaten eggs. Add to mixture.

Add vanilla, cinnamon and raisins. Pour into a greased casserole dish. Set dish in a shallow pan of hot water and bake at 180°C /350°F degrees for about one hour.

ARTICLE

Preserving the Harvest

P

reserving the delicious colours and flavours of summer usually means getting busy in the kitchen.

For some, preserving food is simply a matter of getting it ready for the freezer.

Whether it’s freezing fruits, veggies, or preparing a nice hearty soup; it’s there for you when you need a boost of summer goodness.

fall fairs since 1994 and she can’t remember how many times she’s won. Twenty-five or thirty she believes, the latest being for her tomato soup. [Recipe on page 7.]

Once you get canning, there’s no end to what you can preserve.

Fruits, jams and jelly, pickles, pickled asparagus, beans, and onions, the ever popular relishes and salsas and even fish. The list is as endless as your imagination.

Others prefer to dehydrate their food. Fruits like raspberry, strawberry and blackberry take some time to dehydrate; however, the burst of flavour you get when you add them to your morning cereal is well worth the time. Other fruits like apples can be thinly sliced and made into apple chips. Dehydrated veggies make great soups.

Then there is the fine art of canning. Martha Jenkins of Peachland has been preserving food since she learned the craft from her mother over 50 years ago. “I have jars from over 50 years ago too,” she proclaims. Although she swears they are for decoration, not for use.

The techniques for canning are pretty much the same today as they were half a century ago, with the exception of better lids. For those just starting out she recommends a basic canner, jars and lids. She also cautions to start out small and only try two or three things the first year.

“The trick, “she explains from her cozy kitchen, “is to have clean jars and make sure you boil them for a minimum of 15 minutes. People are too rushed today and they take them out too soon. Then the jars don’t seal. Also only use good firm, fresh produce without blemishes.”

When asked about sugar, Martha hesitates. “I will sometimes add sugar but not always as the recipes always ask for way more than you need,” she says. “I have a diabetic daughter, so for her I just add boiling water to cover the fruit and seal it right away. It tastes great.”

When Martha gets into canning mode she gives herself an entire day. “You have to be prepared for the whole process,” she says. “You can’t stop and have a coffee. Once you start you keep at it.”

Martha knows of what she speaks and she usually has two canners going at a time. She’s been entering her preserves into

PHOTO BY: Darcy Nybo

FALL/WINTER 2010 • Field to PLATE magazine

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ARTICLE

CELIAC DISEASE:

Wheat Woes By: Dr. Charlene Reeves, CTN, CBS

Y

ou probably consider yourself relatively healthy. Sure you may be tired most of the time, but who isn’t in our stress-filled world. Perhaps you take medication daily for one condition or another... but isn’t everyone taking some kind of pill?

Now what if your condition was actually linked to a genetic autoimmune disorder that affects at least 1 in 33 North Americans? This disorder is celiac disease, also known as gluten intolerance and wheat allergy.

Symptoms of celiac disease can range from the classic features, such as mild weakness, bone pain, chronic diarrhea, abdominal bloating, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. Those affected suffer damage to regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley.

The only acceptable treatment for celiac disease is strict adherence to a 100% gluten-free diet for life. This is thought to prevent almost all complications caused by the disease.

A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a dif-

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FALL/WINTER 2010 • Field to PLATE magazine

ficult task as there are many hidden sources of gluten found in the ingredients of many processed foods.

What can you do at home to figure out what food is causing a reaction? Start an elimination diet. There are two general ways to do this.

If you have a pretty good idea which food is causing the negative reaction, simply eliminate it and then reintroduce the offending food in about two weeks. Write down the dates, what you ate every day, how you felt (for the entire two weeks), and then how you felt the day you reintroduced the eliminated food item.

Sometimes it is less clear what foods are bothering you. This is when you would take more drastic measures. Start by eliminating all of the most common allergens, such as soy, corn, wheat (gluten), dairy, eggs, peanuts, and tree nuts. Stick to rice, vegetables, fruits, and minimal spices. It is alright to tweak the diet some until you are feeling better. Continue to avoid possible allergens for about a week or two. Slowly, introduce new foods every few days and carefully note any changes. Look for physical symptoms as well as mood changes. It is also important to keep track of the amount of food consumed.

Tip: Stick to unprocessed foods to avoid hidden ingredients (allergens) and read all labels carefully to make sure that you are not accidentally eating a suspected allergen.

Dr. Charlene Reeves, CTN, CBS is a doctor in Traditional Naturopathy, Board Certified in Alternative Medicine and a member of the American Association of Integrative Medicine. She brings the healing powers of quantum traditional naturopathy and biofeedback to her practice. www.naramatalifestyle.com

FarmFolkCityFolk

Finding Gluten Free Foods

is a not for pro�t society working to cultivate a local, sustainable food system.

Our projects provide access to and protection of foodlands; support local growers and producers; and engage communities in the celebration of local food.

Here is a sampling of places where you can buy Gluten Free (GF) foods. Many of the stores carry GF flours, GF crackers breads, rice pastas, etc. Restaurants carry GF menu items.

Help sow the seeds of change.

Nature’s Fare:

Vernon, Kelowna, West Kelowna, and Penticton Boston Pizza:

Become a member today.

Vernon, Kelowna, West Kelowna, and Penticton Lifestyle Natural Foods:

Vernon 250-545-0255 Simply Delicious:

Vernon 250-542-7500

www.farmfolkcityfolk.ca

Spoon Struck:

Kelowna 250-860-0131 Choices Market:

Kelowna 250-862-4864 Natural Rezources:

Kelowna 250-762-3153

Natural Harvest Market:

West Kelowna 250-768-4558

Happy Cow Café and Catering:

Peachland 250-767-3457

Cosy Bay Seafood Café:

Summerland 250-494-8711 Whole Food Market:

Penticton 250-493-2855 Vallarta Grill:

Penticton 250-492-5610 Dream Cafe:

Penticton 250-490-9012 Wedgies Pizza Parlour:

Client: Job:

FarmFolkCityFolk Society Field to Plate Ad September 7, 2010

Contact: Michael Marrapese 604 730-0450 michaelm@farmfolkcityfolk.ca

Okanagan Falls 250-473-9132 Oliver Bakery & Deli:

250-498-0380

Ella’s (Greek) Restaurant:

Osoyoos 250-495-7488

FALL/WINTER 2010 • Field to PLATE magazine

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Dinner on Us!

Make an appointment to see a financial planner to review your portfolio and insurance needs, and receive dinner on us!* Visit any branch of Valley First for details www.valleyfirst.com A DIVISION OF FIRST WEST CREDIT UNION *Mutual funds and other securities are offered through Qtrade Advisor, a division of Qtrade Securities Inc., member IIROC and CIPF. Mutual funds are also offered through Qtrade Asset Management Inc., member MFDA. Offer open to new wealth management clients, while supplies last. Full details available in branch.

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FALL/WINTER 2010 • Field to PLATE magazine