Archive for 'Living'

New Westminster’s Build-a-Boat Program

New Westminster’s Build-a-Boat Program

Posted on 19. Feb, 2010 by Rob Howatson.

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The Fraser River Discovery Centre’s Build-a-Boat program (February 6 to May 15) offers the chance to help construct a 12-foot, flat-bottomed, wooden dinghy called a Fraser River skiff, with volunteer coaches from the Vancouver Wooden Boat Society (FRDC) assisting aspiring mariners.

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Sustainable Travel? The Return of the Train’s Glory Days

Sustainable Travel? The Return of the Train’s Glory Days

Posted on 19. Feb, 2010 by BCAA.

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It’s not that there isn’t hope for air travel. While fuel prices soar into the stratosphere, both government and corporate researchers are searching for cheap, alternative fuel sources for airplanes. But so far the prize has been elusive. Jet engines require a potent kerosene-like fuel that can withstand high altitudes and low temperatures, and engineers are now examining ways to power aircraft with hydrogen. Meanwhile, to my way of thinking, rail has the upper hand.

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Swallow Tail Tours: B.C. Foodie Treks with a Twist

Posted on 19. Feb, 2010 by Rhonda May.

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The getting there may require a certain amount of huff and puff (tours can be up to five days long), but at some point during each day comes the goal, and the reward – an amazing multi-course meal made from fresh, regional B.C. ingredients matched to the best B.C. wines. Like the participants on her tours, Kort cares that the food she eats is nourishing for the body and sustainable for the planet.

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Vancouver Island’s Fab 4 “Wild Edibles” Escapes

Vancouver Island’s Fab 4 “Wild Edibles” Escapes

Posted on 19. Feb, 2010 by BCAA.

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Washed up, dried out and covered in sand, seaweed looks and smells anything but edible, or nutritious. That’s why Diane Bernard, a.k.a. the Seaweed Lady, leads her Wild Seaweed Tours past “the compost pile” and into the “living ocean garden” of the tidal flats off Whiffin Spit. “We look at, learn about, eat, wear and play with about 12 to 15 different types of seaweed,” says Bernard. “And I give lots of ideas on how to cook and enjoy all of them.”

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