February 21st, 2018

Food Advice

Food doesn’t come with any advice. Squamish CAN provides good food advice!


Coming into the foodshed: The foodshed can provide a place for us to ground ourselves in the biological and social realities of living on the land and from the land in a place that we can call home, a place to which we are or can become native.

The Local Food Revolution: Food. It has helped to shape our communities for 400 years. Now, for the first time and in a provocative new book, author Gord Hume explores the relationship food has with building strong communities, how it is changing neighbourhoods and local economies, and how food and food-related issues have become critical new challenges for municipal councils.

In Defense of Food: An Eater’s Manifesto: “If you shop at the supermarket, stay away from anything your grandmother, or now perhaps even your great grandmother would not have recognized.”

Edible Vancouver, Spring 2011: Genetically Engineered and Grown in BC? SOME 70 PER CENT OF ALL PROCESSED FOODS likely contain genetically engineered ingredients.


Garden Girl on how to build your own raised beds step by step:

A weekday vegetarian: We all know the arguments that being vegetarian is better for the environment and for the animals — but in a carnivorous culture, it can be hard to make the change. Graham Hill has a powerful, pragmatic suggestion: Be a weekday veg.

Bird Health Basics: How to prevent and detect disease in backyard flocks and pet birds. A great educational cartoon by the Canadian Food Inspection Agency.


A real gem online: Permaculture – Farms for the Future (Duration: 48 minutes)

Food Inc.

How much do we really know about the food we buy at our local supermarkets?

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA. Our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won’t go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults. Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore’s Dilemma, In Defense of Food: An Eater’s Manifesto) along with forward thinking social entrepreneurs like Stonyfield’s Gary Hirshberg and Polyface Farms’ Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it’s produced, who we have become as a nation and where we are going from here.

How I fell in love with a fish

Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie’s honeymoon he’s enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.

Energy Resources

Community Kitchens