Links we Like

The Blaneys are regular writers now for Examiner.com focusing on locally produced, sustainable foods.

When a man flees the city to live in the country he is faced with a fundamental question: What will I eat?

Have a look at the blog. It has an urban in the country sort of approach.

Southlands Farms is a small-scale, family run market garden in the heart of Vancouver. They produce the freshest, chemical-free fruits, veggies, eggs and herbs available to Vancouverites. They also sell seedlings, heritage seeds, and will feature different local producers of honey, jams, pies, and other organic products at each market.

At SCHOKOLADE Café, their passion is FRESH chocolate, in all of it’s many forms and flavour profiles.  Whether it’s elaborate pralines, a cup of rich hot chocolate, or hand dipped Strawberry Chocolates, crisp Tarts, buttery Cookies, or sumptuous Cake and fine Pastries, everything is freshly made in-house, with the finest ingredients available from local markets.

The climate cafés are a new initiative aimed at empowering people to make the small but important differences in their lifestyle that can have dramatic effects on the long-term health of our planet.

Ethical Bean Coffee Company roasts only 100% Fair Trade Certified and certified organic shade grown coffees from around the world.

Local Flavours is a co-operative effort by caring food growers, producers and supporting people who allow our belief in having a wide variety of personal quality food and edible creations available to us all.

The vision of Just Abundance is to maximize personal health, create vitality and nourish longevity in our lives through the sustainable use of the wealth that real food can offer.

Venturi-Schulze vinegar, which takes between six and 12 years to produce from grape to bottle, is created using centuries-old methods from Modena. Mr. Venturi doesn’t use any short-cut ingredients such as wine, grape juice concentrate, and licorice or caramel for colouring.

When the average North American sits down to eat, each ingredient has typically travelled at least 1,500 miles—call it “the SUV diet.” On the first day of spring, 2005, Alisa Smith and James MacKinnon chose to confront this unsettling statistic with a simple experiment. For one year, they would buy or gather their food and drink from within 100 miles of their apartment in Vancouver, British Columbia.