On May 9th we went to see a new documentary by film maker Liz Marshall called The Ghosts In Our Machine. This is a truly captivating film that allows us to 'look' long enough to see the individuals that haunt our current system.

The Vancouver premiere at DOXA was a well attended celebration of an important tool in the fight to see animals as more than just property. The after party at India Gate included a delicious vegan buffet was served and the film makers were in attendance to give out raffle prizes and get to know their supporters.
If you missed the premiere you can take the digital interactive journey on the web site here: http://www.theghostsinourmachine.com/interactive/#/1-0

Our Spring 2013 newsletter is ready! And coming to your mailbox very soon (along with a copy of our freshly updated 2013 Veg Directory) ! You can also download a copy of the Spring newsletter here (pdf): 
ESC-Spring2013-Newsletter.pdf

Feature: Why Say No To GMOs? by Dave Steele

Recipe - Morning Energy Bars, Kale Waldorf Salad

Article - Power Food for the Brain by Neal Barnard MD

Primer  - Community Gardening
 
News - Farmers Markets, Cookbooks and more
 
Please log in to our new system to check your preferences, and be sure that your mailing address and other info is correct. Just click on 'forgot password' in the upper right hand corner of the home page and enter the email you have on file with us or email office@earthsave.ca and we will help you.


Earthsave is one of the groups partnering with Mercy for Animals Canada to put Why Love One? ads all over town. You can help.
Support the Mercy For Animals Cross Canada Transit Ad Campaign


Join Earthsave and so many other fine people who are excited to see this important new film at DOXA on May 9^th and 10^th. Pick up the new veg directory and stick around for lively discussion afterwards.

THE GHOSTS IN OUR MACHINE
a film by Liz Marshall. Featuring photographer Jo-Anne McArthur And “Give Up The Ghost” by RADIOHEAD (Rated PG / Y for Youth)

Screening at DOXA Documentary Film Festival, Vancouver
Thursday May 9th, 2013 at 6:00PM at the Vancity Theatre

Friday May 10th, 2013 at 12:30PM at the Vancity Theatre – Youth Program

TICKETS: http://www.doxafestival.ca/festival/films/ghosts

“Instead of bombarding the audience with images of animal abuse, Marshall structures the film around McArthur’s journey, which adds a human centre and allows for necessary moments of reprieve from the horror. For instance, McArthur speaks openly about her PTSD (post-traumatic stress disorder), which she counters by visiting an animal sanctuary. In these moments Marshall seeks to reveal “the beauty and the hope and the change” in a topic that is not often thought of in these terms. As such, Marshall hopes viewers will “walk away in a reflective state of mind, as opposed to arriving at a conclusion immediately.” Kiva Reardon, film critic

Check out their interactive experience here: http://www.theghostsinourmachine.com/

Our Winter newsletter is ready!

Feature: Climate Change Blind Spot

Recipe - Coconut Bacon (!), Lemon Lentils, Smokey Bean Dip, and Movie Night Popcorn Blends!

Article - Food Equity

Transitions - Bif Naked

News - Vegan Prom, 2012 restaurant round up.

Coming to your mailbox soon! You can also download a copy of the Winter newsletter here (pdf):  ESC-Winter2013-Newsletter.pdf

If you want to cut down on paper please log in to our new system to check your preferences, and be sure that your mailing address is correct. Just click on 'forgot password' in the upper right hand corner of the home page and enter the email you have on file with us or email office@earthsave.ca and we will help you.


COMING SOON: Spring 2013 newsletter will include Grow Your Own, Food fight: Dairy-free VS Gluten-free, The Plant-based Family, and Dr. Neal Barnard returns in April!

Gluten-free baking tips for the plant-based people

If GF is your new BFF, our new VP has got some baking tips for you.

Considering cutting gluten from your diet but nervous that such a decision would mean the end of delicious baked goodness for you and your loved ones? Right when you mastered plant-based baking (goodbye butter, hello vegan margarine!) now you’re expected to deliver flaky, spongy, crispy awesomeness that’s both animal-friendly and easy on the cilia?

I’ll admit that cracked buckwheat pancakes, chalky cookies and soupy cakes are ghosts of my gluten free/plant based baking past I’d rather forget. There’s also the time I tried to invent gluten free gnocchi. Part one saw me painstakingly form and score dozens of little dumplings. Part two involved watching them dissolve in a pot of boiling water like it was the end of the world. In a way it kind of was.

I don’t quit when it comes to bread and such, though. Now, after lots of trial and error, I forget to tell people that the scones, cakes, pizza crusts and pies my family loves to share contain no gluten. Happy endings rule.

• Motivated to break out the muffin tin again? Here are some tips I live by:
  
• 
• Keep it simple. I don’t know about you, but blending ten kinds of flours I don’t even like the smell of is not an inviting way to spend a spontaneous Sunday afternoon a-baking. Bob’s Red Mill makes an awesome Gluten Free All Purpose Flour that now even many enlightened corner stores are carrying. Whole Foods generally has solid deals on this product. This can be used cup for cup to replace gluten-containing flours in virtually any recipe, though...
  
  
• Do be prepared to use extra flour if your batter texture looks thinner than needed (ie. the recipe says to roll the batter into balls, but you can’t quite form anything with it – add a little flour shake by shake and you’ll get there). Extra sweetener to balance things out is worth considering if you do this. Just taste your batter or dough as you go to gauge sweetness, but…
  
  
• Don’t freak out if the raw batter or dough tastes slightly odd. Gluten free flour has a stronger taste than wheat flour, and often you need rising action and flavor melding opportunities in the oven to get a real sense of what you've got.
  
  
• Mix longer than with gluten containing baked goods. We say not to mix too much with wheat-based baking because that would over-activate the gluten and make some tough little muffins. In gluten free land you want to activate what gummy potential there is in the batter, as this will help hold everything together later. For recipes where we want to avoid over-blending the fat molecules (such as with scones or pie crust), just mix until combined as suggested in the recipe and count on...
  
  
• The arrowroot powder or tapioca starch (available at all grocery stores) that you’ll add one tablespoon of per cup of flour of for every recipe you convert to gluten free for the rest of your life. Don’t ask me about Xanthan Gum. Never met the guy. I just can’t spend that much on something that doesn't taste like chocolate or pizza.
  
  
• The right cookware makes a big difference. Cast iron (I love LODGE brand) and high quality non-stick pans and tins (silicone muffin tins are pretty awesome) will definitely give you a leg-up when dealing with slightly more delicate baked goods. Gluten free baked goods solid up like champs once they cool, but if your recipe calls for de-panning stuff before totally cooled, a non-clingy pan is your best friend. So are parchment paper or thorough greasing of all baking surfaces.
  
  
• Be flexible. In the event things don’t go as planned, be ready to produce “crepes” instead of flapjacks, “crispy” instead of chewy cookies. Baking will feel a little more like cooking in those moments where you realize you need to tweak things to achieve the desired result. Eventually you’ll be confident about pulling your recipe into the station in one piece come what may. It does take some time and a few mistakes. What good thing doesn't, though?  

Have a recipe you’d like to make plant-based and gluten free but don’t know where to start? Just send it to me at harmony@earthsave.com. I’ll take a crack at it and get back to you.

    

    click image below for link to gluten free grains, flours and starches.

 

A message from our office manager Carolyn V. Mill

Our organization has been doing some rather important work for the animals, people and planet. By changing our food habits, we can make an incredibly huge difference.

As an individual it is the single biggest impact you can make (short of running for prime minister!). There are currently more animals being raised for food on the planet than there are people - and yet millions go hungry, and many more are sick or obese.

Current methods of feeding ourselves are leading to a very bad place indeed, but there is hope if we move towards a more plant-based diet. 

We don’t need everyone to go completely vegan, we just need a drastic reduction in the consumption of animal products, and some intelligent and compassionate changesin how we farm. 

Unfortunately, there is a multi-billion dollar industry telling folks the exact opposite. Even some levels of government are in cahoots, as they benefit from the campaign support they receive from these industries. It’s a much bigger issue than many realize.

Someone needs to balance the information out there, and encourage folks to live a little lower on the food chain, and be more aware of what they put in their mouths. 

As a legitimate registered non-profit charity, and educators with no ties to industry, it is possible that if we rally the troops and try our very best - we CAN have an impact on this serious threat to all creatures. IF we are able to carry on our work.  And that’s a big if. Right now, we are so underfunded that we are at serious risk of going under.

Earthsave did not receive funding for Taste Of Health this year, and so we are unable to present this popular and meaningful outreach event. Membership is up slightly, but the revenue generated from those dues is barely enough to cover basic operating costs (one part-time staff and a tiny shared office, web costs, plus welcome packages and postage).

Printing our newsletter, our handy Veg Directory and our new educational brochures on how to get Protein and Calcium from a plant-based diet, has become a real challenge.Free to take, but not free to make.

We have plans to create our own ‘food guide’ and offer new school presentations, as well as a bigger and better vegetarian food fair next year - but we might not make it to next year. It would be tragic if Earthsave was downgraded to an online resource only, just when the need for outreach is at its greatest.

The world is finally listening to the call for change. We need to be there to support and educate, to inspire and drive that change into action. 

But we need your help to do it. Please consider how you can help us continue this important work.

 -CVM

~ Please give what you can: earthsave.ca/donate

Receipt for donations over $20 ~ Charitible #12995 4707 RR 0001

Here are just a few ways you can help:

A monthly donation of $10/$20/$50.

• Speak to your employer or local business about sponsoring Earthsave or matching employee donations. 

• Leave a legacy fund to ensure that your commitment to this cause lives on - an incredible way to be remembered. We can help you with details on how (legal name Earthsave Canada). 

• Donate products, coupons, cash. All tax deductible and we issue receipts. 
• Volunteer your skills to help with funding applications and event organizing.

Make the time to make a difference. You are Earthsave.

You can make a difference. We can’t do this without YOU.

It’s time for the Earthsave annual general meeting, and all current members are invited to take part!

Saturday November 3rd, 2012
4pm-8pm (AGM at 6pm)
@ HIVE ~ 128 West Hastings
Vancouver, BC V6B 1G8
778-800-1250

This fun-filled event will be a festive (vegan) potluck including special musical guests. There will also be a fundraiser book sale, where we will liquidate our resource library in exchange for some much needed cash to keep our mission moving forward.

Space is limited to 100 humans so please register on our web site earthsave.ca (best), or call the office to reserve your spot and confirm time and location as these details may change. 604-731-5885

The AGM will be held at 6pm, where we will vote for a new board.

After many years of generous service, Nancy Callan has left the board to pursue other interests. We will always be grateful for her kind contributions, and would like to wish her well with her next mission.

There is a pressing need for a volunteer coordinator, and those with fundraising and financial backgrounds, as well as other positions. If you have the time and talent to make a difference, please do not hesitate to stand for a position! Earthsave is YOU!
Board members meet once a month and each contribute in different ways. Don't be shy about getting involved.

Looking forward to seeing you there.

CVM & Nat

Hi there! It's Nathalie, the new Earthsave intern, just updating you on my adventures in the veggie community. 

Last Friday, I attended my first Meatless Meetup and met some of you Earthsavers in person.

We went to Terra V, a vegetarian burger restaurant in Kitsilano, of course featured in our new Veg Directory.

During our meetup we were served samples of their No Bull Burgers, the 8" Lentil Panini and the Barbecue Tempeh Burger.

I loved the flavors of the grilled No Bull patty on crisp lettuce, Daiya and Vegenaise. Simple, but good. 

The picture speaks for itself.   (photo by Jay Dave)

We also indulged in their creamy and rich vegan peanut butter cups. I didn’t manage to snap a picture because they were gone so fast.

Despite being “fast food”, Terra V’s Burgers do not make for a greasy meal. They are served on whole wheat buns and a generous portion of veggies instead of half a lettuce leaf. Their tofu and tempeh is organic. Out of their four kinds of burgers three are available as vegan, as are all the wraps and salads. Terra V also serves Smoothies to which you can add a shot of Vega Protein Powder. -Good quality and energizing plant-based food which keeps you full, but not stuffed. A great option when you're on the go but don't want to make compromises on your well-being.

Thanks to Terra V and the Meatless Meetup team! I enjoyed the lovely food and company.

I am looking forward eating my way through Veg Vancouver, one bite at a time.

Where do you get your favorite veggie burger?

Bye for now,

Nat ~ Office intern

Saving the earth… one bite at a time

Hi there Earthsavers!

It's Earthsave's new office intern Nathalie checking in from our headquarters.So, a lot has happened since my first daiya. 

I've been having more delightful lunches with Carolyn, our office manager.

Gardein's mandarine orange crispy chick'n on udon noodles with snap peas, sesame seeds and soy sauce for the win. Thanks, CVM!

Moreover, I went to two Vancity Fresh Air Movie Tour Events to spread the word about Earthsave and our new Veg directory in Port Moody and Burnaby. 

Our humble Earthsave booth. Thanks for stopping by!

Many other of Vancity’s partners such as as Fairy Cakes or Biggest Little Garden in Town were there to represent local and organic food businesses that help us build sustainable communities. The fair followed by the outdoor movie screening is an unbeatable combination which demonstrates how rewarding and fun community engagement can be.

Thanks to everyone at Vancity and all the visitors for making it such great experience!

Yours,

Nat ~ Office Intern

Saving the earth...one bite at a time

Our new intern from Germany started her first full day at the Earthsave office this week. Not being from North America, she had only heard of our fabled vegan cheese, but was unable to taste until now. Our lunch of rice crackers, castelvetrano olives and celery, was made magicla with the addition of the new Daiya Havarti wedge. Spicy and oh so creamy, the only challenge is to not overdose on it...wish us luck.

The wedges were on sale today at Whole Foods on Robson - 2 for $6!
http://www.daiyafoods.com/our-products/jalapeno-garlic-havarti-wedge

Will return with more updates on our office menu and Nathalie's adventures in internship...

CVM & NAT

Saving the earth...one bite at a time.