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Notes from the Edge: Preparing salmon reminds us of our wealth

Photo: Notes from the Edge: Preparing salmon reminds us of our wealth

Preparing salmon in Skidegate on Haida Gwaii. (Credit: Severn Cullis Suzuki)

By Severn Cullis-Suzuki

It is good to feel nothing but privilege after working hard.

Recently, Skidegate village took care of its people and dropped off 15 sockeye salmon per household. I finished my meetings with the Haida Gwaii Higher Education Society, put on some old clothes, got my special fish knife, washed my old jars and headed to my husband's parents' to start working on fish.

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What are eco-crayons made of?

Queen of Green | September 30, 2014 | Leave a comment
Photo: What are eco-crayons made of?

Choose crayons made from beeswax, soy and other plant-based waxes with natural pigments. (Credit: Lindsay Coulter)

Like me, you probably grew up colouring with crayons made from petroleum-derived paraffin wax.

Today you can get crayons made from beeswax, soy and other plant-based waxes. They're biodegradable (and edible — not ideal, but pretty common for kids AND pets).

Who makes eco-crayons?

Eco-kids is a family-run business in Maine that produces art supplies with non-toxic and natural ingredients. Their eco-crayon sea rocks are made with soy wax, beeswax, carnauba wax and natural earth pigments (recommended for kids aged three and up) and their eco-finger paint is gluten-free, made with rice flour and organic fruit, plants and vegetable extracts (recommended for kids over two).

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Blue Dot Movement rolls across Canada

Science Matters | September 25, 2014 | Leave a comment

By David Suzuki with contributions from David Suzuki Foundation Senior Editor Ian Hanington.

As an elder, I've watched Canada and the world change in many ways, for better and worse. Thanks in part to cheap energy and technological growth, the human population has more than tripled, from 2.2 billion in 1936 when I was born to about seven billion today. As a boy, I could drink from streams and lakes without worrying about getting sick. My father took me fishing for halibut, sturgeon and salmon on the Vancouver waterfront. Pretty much all food was organic.

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Gwaii Haanas: Where marine protection and ecotourism meet and flourish

Healthy Oceans | September 25, 2014 | Leave a comment
Photo: Gwaii Haanas: Where marine protection and ecotourism meet and flourish

Gwaii Haanas (Credit: Bryan Jackson via Flickr)

By Theresa Beer, communications specialist

British Columbia's Gwaii Haanas — Island(s) of Beauty in the Haida language — demonstrates how marine protection and eco-tourism can support each other and strengthen communities. I was fortunate this summer to have a first-hand view of this relationship on board a schooner called Passing Cloud.

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Want to save money and the planet? Slow down and think about your food

Healthy Oceans | September 22, 2014 | Leave a comment
Photo: Want to save money and the planet? Slow down and think about your food

Chef Ian Lai (right) shows our community kitchen participants how to fillet a sockeye. (Credit: Barry J Brady photography)

By Kyle Empringham, Public Engagement Specialist

Chef Ian Lai showed that a few ingredients and the right technique can go a long way to create a delicious, cost-efficient, sustainable seafood meal at our Vancouver community kitchen session September 10.

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How to build community

Queen of Green | September 22, 2014 | 2 comments
Photo: How to build community

Judith loves to live green in Edmonton, Alberta! (Credit: Sheri Colautti)

"A basic human need is the experience of community — feeling valued, accepted, cared for and recognized for your true self. Without joyful, exuberant conversation we feel isolated and depressed and pursue the empty paths of shopping and watching television. When you learn to care for those around you, you start to care for all of life."

Cecil Andrews

How did these people get Queen of Green Coach jobs? I said only those who kick butt need apply — whether they make cheese, keep backyard bees or just love trees!

This fall, 14 new coaches join over 40 who came before them to "green" families across Canada. Over the next 12 weeks, they'll help people they know reduce household waste, choose more sustainable foods, minimize toxic exposure and build community.

Running Earth Works Farm with her husband, Brenda, Red Deer Alta. (@EarthWrksFarmAB) is a farmer, facilitator and project manager whose commitment to the next generation of environmental stewards has been deepened by the arrival of her son.

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Iconic fish with superb flavour

Healthy Oceans | September 22, 2014 | Leave a comment
Photo: Iconic fish with superb flavour

Sockeye salmon (Orcorhynchus nerka) are known for their intense colour and delicious, rich flavour. Wild sockeye from Alaska's well-managed fisheries caught by drift gillnet, purse seine and troll fishing methods are considered a SeaChoice "Best Choice" green label. Sockeye from Washington caught by reefnet are also considered a "Best Choice" due to low bycatch.

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