Category: plant-based diet

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The knowledge of suffering was too much to bear alone

The Vegeteers at work on Gabriola Island.

 

Our guest blogger Sigrid Bjarnason is an animal advocate and vegan living on Gabriola Island. Here, she describes why she made these important life choices and how she and her fellow “Vegeteers” work on behalf of animals.

Forty years ago when I was in my mid-20s, I stuffed my flip-flops, a bathing suit and some shorts into my neon orange backpack and headed off with a couple of friends on a South American adventure.  Two months into our trip we found ourselves on a bargain-basement ocean voyage to the fabled Galapagos Islands.  We’d booked passage on a rusty old ship that was taking supplies to the Islanders and, we later learned, picking up cattle to transport back to the mainland of Ecuador for slaughter.

You might think I have happy memories of blue-footed boobies and lumbering tortoises from that trip to the Galapagos so long ago.  But no, instead I carry two unsettling memories: The agonizing sight of dozens of cows crammed together on the open deck below us standing day after day in the blazing sun without food or water, a handful of them collapsing and dying along the way; and worse, the screams of a tethered pig, destined to be dinner for travelers and crew, struggling for her life as two crew members stabbed and sliced at her until her desperate shrieks became pitiful whimpers and finally, mercifully, stopped altogether.

You might think those two incidents would have been enough to cure my meat-eating habit right then and there. But no. Instead, I told myself a story. The story was that farm animals were treated harshly in Ecuador but Canada was a kinder, gentler nation and we had laws to protect animals from such horrible suffering. I didn’t research it. I just decided it was true.

Then, seven years ago, a close friend phoned. She was devastated. She had just watched a Global TV documentary called “Revealed: No Country For Animals.” The documentary showed in sickening detail the horrific hidden abuse of millions of animals trapped out of sight in Canada’s industrial food system. Turns out Canada does not have effective laws to protect farm animals after all.  So, that was it – my story was blown. 

I’ve been a vegan ever since.

So, what to do with the knowledge of all that suffering? It was too much to bear alone.  So I found some like-minded people on Gabriola Island where I was living. We formed a group, called ourselves the Vegeteers and set out to raise awareness about compassionate food choices.

We are now a well-established organization on Gabriola Island.  One of our regular activities is to set up information tables at community events on Gabriola like the fall fair, the food forum and theatre festivals. When we started tabling we had to entice people to talk to us by offering vegan treats and prizes. We got used to fielding the usual derisive comments and bacon jokes, but these days people are more likely to search us out for new vegan recipe ideas or plant-based nutrition information.  The world is changing but it feels right to nudge things along by giving people who want to change some support to help them do that.

We have a website and a Facebook page. We show animal advocacy movies at our local library. We hold regular vegan potlucks, arrange special restaurant meals, distribute brochures, participate in street fairs, hold cooking demonstrations and organize plant-based cooking workshops.  This summer, we sponsored a Gabriola music festival where all the food was vegan.

There are billions of animals suffering in horrific conditions in Canada and around the world, but there is reason for hope.  More and more people are coming to recognize the environmental, health and ethical advantages of a plant-based diet.  The shift to veganism is snowballing and it feels wonderful to be part of such positive change.  

To learn more about what the Gabriola Vegeteers are up to, check our website or our Facebook page.

 

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An amazing vegan holiday feast!

 

Our guest blogger Amanda Tracey is from St. John’s, Newfoundland and Labrador, and started her blog All She Does Is Eat to share her favourite recipes and tips to living as compassionately as possible. She now lives in Vancouver and works as a communications professional and blogger.  

 

 All She Does Is Eat’s Holiday Feast

When I first adopted a vegan lifestyle, one of my worries was “how am I going to participate in the holidays?” I was concerned that my veganized recipes wouldn’t live up to the part – but boy was I wrong. Growing up I always thought the turkey was the centrepiece of the dinner, but my favourite things were always the potatoes, stuffing and gravy (I’m pretty sure gravy runs through my veins). So, for me personally, I’ve never missed the turkey.

I’ve been vegan for three years, and it was only last year that I decided to step my game up. I’ve had family and friends try everything I am going to share with you here, so I am 101% positive that you will like it. 

I’ve taste-tested the Tofurkey roast and it wasn’t really my thing. Other people I know really enjoy it, but my favourite is the Gardein roast. If you don’t like either, you could try a roast like this one from hot for food or you can just stick with a bunch of delicious vegetables. But for me, I’m going with the Gardein roast. Just bake it according to instructions. It’s very straightforward! As for the rest, keep reading for the recipes. 

Serves: 2

What you’ll need:

Gravy 

  • 2 tbsp vegan butter
  • 2 tbsp all-purpose flour
  • 1 clove garlic
  • 1 cup vegetable broth
  • 1 tsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tablespoon maple syrup
  • 1 pinch of sea salt 
  • Black pepper to taste

Stuffing

  • 3 pieces of bread
  • 2 tbsp vegan butter (melted)
  • 1 tsp parsley flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasonings

Garlic, whipped potatoes

  • 3 medium potatoes
  • 1 tbsp almond milk
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning

Other ingredients you’ll need:   

  • Gardein roast
  • 3 carrots
  • 1 cup peas

Directions:

*A little note, all of the above serves 2 people (fairly big plates though). Make sure to double or even triple each recipe depending on how many guests are joining you!

1. Peel and wash your potatoes and carrots. Then place them in a medium to large sized pot, and boil them for 20-25 minutes. They will be fork tender when finished.

2. For the stuffing, crumble your bread by hand in a bowl or in a food processor. Add the butter to your bowl, along with the parsley flakes, garlic powder and Italian seasonings. To bake, add to a small casserole dish and cover with tinfoil. Bake for 20-25 minutes on 450F. Once done it is ready to enjoy!

3. Cook your Gardein roast according to package. So yummy!

4. In a food processor, blend your garlic clove until it’s broken into small pieces. Add the vegetable broth, apple cider vinegar, soy sauce, maple syrup, sea salt and black pepper. If you don’t have a food processor, mince your garlic by hand and add all ingredients to a blender. Heat the butter in a small pot. Once melted, add the all-purpose flour, whisking immediately. It will be a thick paste. Let cook for 1 more minute, and then add your blended ingredients. Whisk again until fully combined. Bring to a boil, and then simmer for 5 minutes on low heat. Now it is ready to serve!

5. You can either eat your potatoes plain like the carrots, or you can whip them up a bit more! In a small bowl (big enough to fit all potatoes), mash the potatoes with a fork or potato masher. Add the almond milk, garlic powder and Italian seasonings. Stir together until fully combined.

6. For the peas, drain and rinse them and then heat them up in a small pot/pan or the microwave. Whichever is easiest!

I hope you enjoyed this recipe! For more recipes follow me on Instagram @allshedoesiseat_

Amanda xx

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Cruelty-free holiday gifts

 

Looking for that perfect, cruelty-free Christmas gift?  We’ve got a few suggestions!


Books                 

How to Create a Vegan World: A Pragmatic Approach by Tobias Leenaert

 

 

 

 

 

 

 

 

Captive by JoAnne McArthur

 

 

 

 

 

The Animals’ Agenda by Jessica Pierce and Marc Bekoff

 

 

 

 

 

 

 

 

 

Veganism in an Oppressive World  by Julia Feliz Brueck

 

 

 

 

 

 

 

 

 

Beyond Beliefs by Melanie Joy

 

 

 

 

 

 

 

 

 

What a Fish Knows by Jonathan Balcombe

 

 

 

 

 

 

 

 

Carnivore Minds: Who These Fearsome Animals Really Are by G. A. Bradshaw

 

 

 

 

 

 

 

 

Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World by Paul Shapiro

 

 

 

 

 

 

 

 

Cookbooks

Vegan for Everybody  by America’s Test Kitchen

 

 

 

 

 

 

 

Frugal Vegan  by Katie Koteen & Kate Kasbee

 

 

 

 

 

 

 

Vegan Richa’s Everyday Kitchen  by Richa Hingle

 

 

 

 

 

 

 

No Meat Athlete Cookbook by Matt Frazier & Stephanie Romine

 

 

 

 

 

 

 

 

Products & Services

 

Nice Shoes all vegan shoes, bags, wallets, socks, chocolates

 

 

 

 

 

 

Vegan Yarn all vegan, hand-dyed, ethically sourced yarn

 

 

 

 

 

 

LUSH (fresh, handmade cosmetics) easily identifiable as vegan or vegetarian

 

 

 

 

 

Vegan Supply  all vegan food

 

 

 

 

 

 

Pureology  all vegan, sulphate-free hair care products

 

 

 

 

 

 

Kama Natural Soap – essential oil scented vegan soap, bath salts and candles (beeswax in balms and ointments)

 

 

 

 

 

 

 

Sephora –  makeup and accessories, identifiable as vegan on website

 

 

 

 

 

 

Bioethique Spa On 4th –  100% natural and vegan spa

 

 

 

 

 

Zimt Chocolate – all vegan chocolate bars and other goodies

 

 

 

 

 

 

Kiss My Face – mostly vegan (some products have beeswax) personal care products, available at many local retailers

 

 

 

 

 

Matt & Nat – vegan handbags and other goodies

 

 

 

 

 

Emani Vegan Cosmetics – available at London Drugs

 

 

 

 

 

 

Arbonne – plant-based health and beauty products

 

 

 

 

 

 

Of course, gift cards to any of the wonderful array of vegan/vegetarian restaurants in Metro Vancouver (check out Earthsave Canada’s veg directory) are a great stocking stuffer.

And who doesn’t gift a bottle of wine or some craft beer? Check Barnivore to see if your favorite wine or beer is vegan! Here are a few that are:

 

Wines

 

Sandhill Wines

 

 

 

 

 

50th Parallel Estate Winery

 

 

 

 

 

Cedar Creek Estate Winery

 

 

 

 

 

 

Hester Creek

 

 

 

 

 

Red Rooster Winery (everything but Bantam)

 

 

 

 

Stag’s Hollow Winery

 

 

 

 

 

Sumac Ridge Estate Winery (2015 and forward)

 

 

 

 

 

Tinhorn Creek Vineyards

 

 

 

 

 

 

Beer

Russell Brewing Company

 

 

 

 

 

Big Rock Brewery (all but Honey Brown)

 

 

 

 

Okanagan Spring Brewery

 

 

 

 

 

Vancouver Island Brewing (all but Honey Brown)

 

 

 

 

 

 

Bridge Brewing Company

                               

               

                               

 

 

Happy Holidays!

 

 

 

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Helping animals on Giving Tuesday

Garth is one of the newest (and youngest!) animals at The Happy Herd Farm Sancturary. He’s someone, not something. That’s why VHS promotes a plant-based diet and cruelty-free living.

 

Making life better for animals now and in the future

On November 28, the Vancouver Humane Society (VHS) and The Happy Herd partnered for Giving Tuesday to raise $10,000 to help rescued farmed animals and to fight factory farming by promoting cruelty-free living. 

Thank you to everyone who donated toward our campaign, to our generous matching gift sponsors, Lisa Kramer and Mark Kamstra, and for each of the partner businesses who supported us by raising funds for this campaign. Be sure to check out our complete list of Giving Tuesday partners and show your support for these compassionate businesses that give back to our community!

At The Happy Herd Farm Sanctuary in Aldergrove, B.C., animals are treated with compassion, not as the exploitable commodities we see on industrialized farms.  When animals are seen as valued, sentient beings it’s clear each one is  “someone, not something.” So shouldn’t we treat them accordingly?

That’s the question that underpins VHS’s campaigns for cruelty-free living. VHS volunteers are out on the streets and at events distributing our Go Veg booklet to thousands of people who want to live more compassionately.  More people are joining our Go Veg Campaign and our Meatless Monday program every day and we’re helping schools, hospitals and businesses increase their offering of humane, sustainable and healthy plant-based dishes. Every year our bus ads prod the consciences of Vancouverites, asking why we treat some animals as friends and others as food.  Together we are changing hearts and minds. Thank you for your support!

 

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Help promote the plant-based revolution in Canada

Petition urges federal government to lead the way with compassionate, sustainable food choices

It’s time for food services in Canada to provide more vegan options and a new Parliamentary petition is urging the Canadian Government to lead the way.

The petition, initiated by concerned citizen Fée Lehouiller and sponsored by Member of Parliament Nathaniel Erskine-Smith, calls on the federal government “to require public canteens under federal jurisdiction to provide a vegan option, and to raise this issue and work with provincial and territorial counterparts to require the same at all levels of government.”

We were pleased to see the petition cite a poll commissioned by VHS in 2015, which found that 33 per cent of Canadians are either already vegetarian or eating less meat. The petition also cites evidence from health and medical organizations, the United Nations, environmental organizations and academic researchers to make the case that overconsumption of meat is bad for our health and the planet, as well as for animals.

A major shift toward a plant-based diet is taking place and Canada should be in the forefront.  We urge you to support this petition!

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Chickpea: plant-based comfort food with a Mediterranean twist

Photo: Hanna McLean

 

The Chickpea food truck has been a big hit with Vancouverites, who have been lining up for its Mediterranean-inspired vegetarian food since it opened for business in 2016.  Now, owners Rotem Tal and Itamar Shani have opened a restaurant on on Main Street that’s attracting diners with its popular plant-based comfort food.  VHS asked Rotem and Tal about their new venture and about their thoughts on plant-based dining in Vancouver.

 

The Chickpea food truck has obviously been popular and successful.  What made you decide to open a restaurant?

Having a brick and mortar shop was always our dream. We decided to start with a food truck so we could try out our recipes and gauge the public’s response. We were blown away and really excited by the immediate positive reactions to our food and the Chickpea culture. So moving to a restaurant happened sooner than expected. 

 

You recently announced on your website that the restaurant had “gone vegan” and removed all eggs from the menu. What prompted the change?

We both grew up in households where meat was a main ingredient. Individually, through our own personal experiences we each became vegetarian, however. As our business began to grow, so did our research into ethical and sustainable practices. Months ago we removed dairy from our truck’s menu, so it seemed only natural to remove all animal products and by-products from Chickpea before opening the restaurant. We care very much about how our business impacts our community and the world as a whole.

 

You describe Chickpea’s cuisine as “delicious vegetarian comfort food with a Mediterranean twist.” How have Vancouver diners reacted to your menu?

Now we’re vegan comfort food 😉 

The responses have always been positive. There was a bit of an uproar when we removed eggs from our Shakshuka (a dish that traditionally is made with eggs). But overall, people like our food regardless of their dietary restrictions, preferences or practices. In fact we hear a lot of meat-eaters telling us that they didn’t even notice that our meals are all plant-based. 

 

Are there any dishes that have proven to be particularly popular?

Our Falafel Pita is a truck and restaurant favourite, and our chickpea fries seem to be taking Vancouver by storm. If you’re at the restaurant we’re currently obsessed with the Shakshuka Chickpea fries. 

 

How would you describe the typical Chickpea customer?  Is there a predominant demographic?

One thing we love about Chickpea is that both our truck and restaurant see customers of all different walks of life. We feed adorable children, serious business people, colourful hippies, cute old couples, proud vegans, and everyone in-between. Our customers are united by their desire for delicious food and good vibes. 

 

Do you think vegan and vegetarian food is becoming more mainstream in Vancouver?  If so, why?

Globally, we are becoming more aware of our impact on the world and how we’ve lost touch with our roots. As we move together as a community to reduce our carbon footprint, our eating habits play an important role. Vancouver is constantly working towards becoming more environmentally conscious, so it makes sense that more people are reducing or eliminating their animal product/by-product consumption.

 

What have you enjoyed most about launching and building Chickpea as a business?

Chickpea is more than just food. We’ve worked hard to create a business that reflects our desire to promote love, joy and creative inspiration. As a result, it’s been an absolute pleasure meeting new people who also care deeply about our planet and connecting with one another. Also, through the truck we’ve been exposed to some really cool local initiatives and events. In addition, we continue to love creating a family with our staff, customers and community members.

 

What have the biggest challenges been?

Anyone who’s started a business knows how all encompassing it is. Before Chickpea, we were both really good at taking time for ourselves and spending time with our family and friends. We’re working hard to regain that balance. 

 

Do you have plans to expand Chickpea further?  What are your goals for the future? 

We are always discussing Chickpea’s future and new goals for the business. However, going back to our biggest challenges, for now we’re quite focused on having more quality time spent in nature with family and friends. 

 

What would you say to skeptical carnivores to convince them to try Chickpea?

Carnivores regularly eat at Chickpea. So instead of trying to convince them, we’re happy that we can show how accessible and delicious meat-less meals are. 

 

Chickpea is located at 4298 Main Street, Vancouver.
(604) 620-0602
info@ilovechickpea.ca

Photo: Hanna McLean

 

 

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Today is Meatless Monday in Metro Vancouver

Sutherland Secondary’s Meatless Monday Club tabling for Meatless Monday and giving away free salads.

Schools lead the way, as more schools offer plant-based meals

In an effort to raise awareness of the links between diet and the environment, health and animal welfare, the Cities of Vancouver, New Westminster, North Vancouver and Port Moody have proclaimed today Meatless Monday. Students in Metro Vancouver are leading the way in introducing the concept, with a number of secondary and post-secondary schools offering plant-based meals in their food facilities on Mondays.

To mark the occasion Vancouver Councillor Adriane Carr will visit David Thompson Secondary at 1755 E 55th Avenue at 11:30 a.m. to congratulate students and staff on the success of their Meatless Monday initiative. Here are a few photos from today’s media and outreach event at David Thompson Secondary!

Eleven Metro Vancouver schools will be participating by offering at least one meatless dish on their menu in addition to their regular menu items. Two of these schools, Argyle Secondary and Lord Byng Secondary, are launching their initiatives today.

The Carnegie Community Centre, which serves the Downtown Eastside, will be offering a special Meatless Monday menu today. The centre aims to offer healthy, culturally diverse and delicious food on a daily basis for the community.

Meatless Monday is a global initiative, active in more than 30 countries and growing in popularity in Metro Vancouver. The campaign is aimed at increasing awareness about the impact of food choices and improving access to humane, healthy and sustainable food options. Reducing our overconsumption of animal products and increasing our consumption of plant-based foods helps fight climate change, protects individual/public health and reduces the demand for cheap meat that drives factory farming.

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Meatless Monday is on the move

Meatless Monday at Langara College.

Mark May 15th in your calendars! In an effort to raise awareness of the links between diet, the environment, health and animal welfare, Vancouver Mayor Gregor Robertson has proclaimed Monday May 15th, 2017 to be Meatless Monday.

The globally popular movement, aimed at increasing awareness about the impact of our food choices and improving access to humane, healthy and sustainable food options, has been gaining popularity in Metro Vancouver. To date, ten schools have embraced the “once a week, cut the meat” message, with the most recent being Sutherland Secondary in North Vancouver. Sutherland launched their cafeteria campaign with the leadership of their new Meatless Monday club, comprising students who are passionate about the impact eating meatless has on pressing issues like factory farming, climate change and individual and public health.

Sutherland’s Meatless Monday club got its start after students learned that Capilano University was implementing the meat reduction initiative with support from VHS. Program Coordinator, Emily Pickett, was thrilled to help Sutherland’s Meatless Monday club bring the campaign to their cafeteria. Just a couple of months in and the club has worked closely with food service provider, Amaga Foods, to add and promote delicious menu items like Mexican bean burritos, Mediterranean chickpea salad, tofu fried rice and lentil vegetable curry with rice.

Sutherland Secondary launches Meatless Monday

“Our club does regular outreach in our school’s cafeteria to help raise awareness of Meatless Monday, the benefits of participating and what meatless options are on the menu, “ says club organizers Naiara Peruchena and Shiqi Xu. “We are thrilled to see sales of the meatless Monday special steadily increase and we think this initiative is important for helping students become more aware of what’s on their plate and the impact that has beyond their plate.”

But it’s not just schools who are getting on board, Cabrito, a Spanish tapas restaurant on Vancouver’s Commercial Drive, also recently embraced Meatless Monday. Jamie Stolar, Cabrito’s general manager, says the idea emerged from a mix of reasons. “We love the idea of being able to encourage people that aren’t vegan or vegetarian that even choosing one day a week to eat meet free can make a difference.”

Cabrito’s Meatless Monday offer includes a sampler of the three items for $19, allowing diners to try a few different items for a great value and still leave full. Currently, both vegetarian and vegan options are available, but Stolar say the focus will be “100 per cent vegan going forward.”

Cabrito’s Roasted vegetable sliders

Stolar thinks Meatless Monday has lots of potential, given Vancouver’s veg-friendly nature. “It would be really cool to see more restaurants join the movement as it’s such a great way to educate people and get them to start thinking about what they are consuming. It leaves them with ideas that they can incorporate into their daily lives.”

The Mayor’s May 15th Meatless Monday proclamation is not only a great show of support for the local schools, businesses and individuals who have already embraced Meatless Monday, but it may be just the type of encouragement needed to take Meatless Monday to the next level!

VHS has invited other Lower Mainland municipalities to follow Vancouver’s lead and pass similar proclamations in solidarity and is encouraging citizens, schools, businesses and the community as a whole to embrace plant-based eating on Monday, May 15th (and every Monday moving forward)! Get in touch with Program Coordinator, Emily Pickett, to learn more and get involved.

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Meatless Monday on the menu at Simon Fraser University

Stop by the residence dining hall at Simon Fraser University’s (SFU) Burnaby campus on Mondays and you’ll notice a variety of veg options being promoted. Food service provider, Chartwells, has been offering up delicious dishes including veg burgers, pizza, pasta, curries, salads and soups as part of their Meatless Monday initiative.

“Meatless Mondays is a simple concept that everyone can support. There are so many great veg options available these days that choosing to go meat-free, even one day a week, has never been easier! There are also a number of benefits, not just for the environment or animal welfare, but for a person’s health and general well-being too,” said Shehani Perera, Manager & Executive Chef at the residence dining hall.

Perera says feedback surrounding the initiative has been positive, with a growing number of students open to the concept of eating in a more humane, healthy and sustainable way. Student groups are also promoting the many benefits of cutting back on meat. Embark, a non-profit student society focused on sustainability, is supporting the Dining Services’ initiative via their “Monday Veggie Challenge”.

“Embark recognizes the destructive impact the meat industry has both on the planet and on human health,” explained Ali White, Programs Manager of Embark. “We’re asking the SFU community to choose plant-based options just one day a week! Participants can post their photos of vegetarian meals using the hashtag #SFUVeggieChallenge to enter to win a prize every month.”

It’s not just the sustainability crowd getting on board either; SFU’s Health Peers Program is also helping spread the word about the benefits of going meatless on Mondays.

“As students invested in health education efforts at SFU, the Health Peers recognize the value in supporting the Meatless Monday initiative,” said Health Peers member Savannah Swann. “While we promote Meatless Monday when possible through our presence at food-related events and outreach every year, our greatest contribution to this cause is through our bi-weekly Community Cooking Workshops. These workshops teach students about nutrition and help them to develop basic food preparation skills. We intentionally showcase easy vegetarian/vegan meals and always provide vegetarian/vegan options. We are proud to advocate for a cause that supports student health (financially and physically) and contributes to environmental sustainability.”

SFU is joined by seven other Metro Vancouver schools which are being supported by VHS in offering meatless menu options on Mondays.

“We’re thrilled to see schools and students embracing the Meatless Monday concept! Every time we eat meatless, we’re reducing the demand for cheap meat, which sentences over 700 million animals every year to lives of misery and deprivation on factory farms. It’s empowering that we can have a huge impact simply by what we choose to put on our plate,” said VHS Program Coordinator, Emily Pickett.  

Follow SFU’s lead by taking our Meatless Monday pledge today! We’ll send you a weekly recipe to help you keep your commitment. You can also support our effort to bring Meatless Monday to more classrooms, cafeterias and communities by making a donation today. Interested in bringing Meatless Monday to your school, workplace, business or community? Get in touch with Program Coordinator, Emily Pickett, to learn more!

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Please tell this Vancouver restaurant to take baby seal meat off the menu

 

A Vancouver restaurant, Edible Canada on Granville Island, is featuring meat from the cruel Newfoundland seal hunt on its menu as part of the Dine Out Vancouver Festival. 

VHS is urging Vancouverites to ask Edible Canada to remove the meat from its menu, as the commercial seal hunt is recognized around the world as inhumane.  More than 95 per cent of the seals slaughtered in the hunt are less than three months old and many are less than a month old.  They are killed by clubbing, shooting or hacking with a hakapik.

With more than two million seals killed since 2002, the seal hunt is the largest marine mammal slaughter on earth.  The hunt has been condemned internationally, with 35 countries banning the trade in commercial seal products.  A 2012 study by veterinarians determined that the hunt was inhumane, stating: “There are unacceptable (and unlawful) things being done to animals for profit in this hunt.”

Please contact Edible Canada and politely ask the management to reconsider the decision to put seal meat on their menu:

Eric Pateman, President, Edible Canada
Tel: 604 558 0040
Email: info@ediblecanada.com

Also contact the Dine Out Vancouver Festival to express your concerns about Edible Canada’s decision:

Lucas Pavan, Festival Coordinator
Tel: 604 682 2222
Email: lpavan@tourismvancouver.com