Special Features - Thrive Spring Edition 2012

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thrive The Chilliwack Progress Tuesday, April 24, 2012

www.theprogress.com

VOLUME 2 • ISSUE 1

VOLUME 2 • ISSUE 1

H E A LT H

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W E L L N E S S

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L I F E S T Y L E

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SPRING EDITION 2012

CHILLIWACK The Chilliwack

Progress

FA S H I O N

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F O O D

•

F U N

CHOOSING THE RIGHT BIKE THE HOW TOs & WHYs

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Tuesday, April 24, 2012 The Chilliwack Progress

thrive VOLUME 2 • ISSUE 1

thrive The Chilliwack Progress Tuesday, April 24, 2012

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VOLUME 2 • ISSUE 1

15

C O N T E N TS HOW TO CHOOSE THE RIGHT BIKE

through the lens COVER PHOTO

Dan Douglas, Manager of PedalSport in Chilliwack takes us through the process of deciding which type of bike is right for you.

Dan Douglas, Manager of PedalSport in Chilliwack showing an example of one of the higher end bikes for the cycling enthusiast.

Jenna Hauck photo

How to choose the right bike

p. 04

by Eric Welsh

THE ABCs OF CSAs IN THE ’WACK

The ABCs of CSAs in the ‘Wack p. 11 Fresh organic veggies

Make it, Bake it, Grow it!

p. 13

Farmers Market growing in Agassiz

Recipes

p. 14

Scrumptious Summer Salad

Fresh, organic veggies custom grown by local farmers.

A glowing model of growing delicious and diverse food sustainably.

thrive

MAKE IT, BAKE IT, GROW IT!

Publisher: Liz Lynch publisher@theprogress.com

Farmer’s market appeal is growing in Agassiz.

Managing Editor: Greg Knill editor@theprogress.com Advertising Manager: Kyle Williams kyle@theprogress.com Graphic Design & Layout: Tim Krulicki tim@theprogress.com Contributing Writers: Jennifer Feinberg, Eric Welsh, Jessica Peters Photography: Jenna Hauck

The Chilliwack

Progress

RECIPES: SCRUMPTIOUS SALAD ALWAYS SATISFIES Come summer everyone’s looking for something a little lighter to eat.

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Tuesday, April 24, 2012 The Chilliwack Progress

thrive VOLUME 2 • ISSUE 1

FITN ESS

How to choose the right bike

By Eric Welsh

Jenna Hauck photos The PedalSport “Team” left to right - Will Miller, Dan Douglas, and Aaron Smith

Buying a bike should be simple enough, right?

You’ve got your two tires, your handlebar and your seat. Push the pedals and off you go. How much more information do we really need?

A lot more, as it turns out.

Like most consumer goods, the more thought you put into it, the happier you’re likely to be with what you get.

And while bicycle A might not look a whole lot different from bicycles B, C, D and E, there’s a whole lot more to buying a bike than meets the eye. And that’s why Dan Douglas at PedalSport likes to play 20 questions.

“What we try to get people to figure out for themselves is what they want to do with the bike,” he says.

If all you want is a commuter bikes to ride to and from work, those bicycles with the chubby trail-gripping tires probably aren’t for you.

If all you want is a bike that can tackle some backroad trails, those bikes with the skinny little tires will be ill-suited to the task.

“A lot of people don’t know, really,” Douglas says. “They kind of say they’re just going to do some road riding. But you press them a little more, and they say they might ride the dikes and maybe go to Stanley Park to ride the paths through the forest. What you do is you

figure out the most demanding thing they’ll want to do on the bike and buy a bike that’s good for that.”

Through process of elimination, Douglas can get a customer into the right bike class.

The strict road rider with no interest in anything but pavement and other firm surfaces will be looking at a lightweight racing bike with narrow high-pressure wheels.

“When you take a step back from that, you get the same type of bike, but with a slightly bigger tire,” Douglas elaborates. “So you’re getting an inch and a quarter kind of thing as opposed to sub one inch. That’s often called a hybrid bike, and now you can ride on rough pavement or something else that’s a little more of a loose surface. But in the deep gooey mud you find in a forest after rainfall, these bikes aren’t going to do much good for you.”

At the opposite end of the spectrum, Douglas starts talking about mountain bikes and launches into another round of 20 questions.

“What kind of trails are you going to do? At the far end, are you going to be taking the bike to Whistler and spend the day going down ski runs and over big jumps,” he asks. “There are people who say, ‘Yes. That is what I’m going do to. And if I’m not there I’ll be coasting

down Vedder Mountain, or I’ll be at Big White or Silver Star doing it there.’”

They need a downhill bike.

Downhill bikes aren’t meant for going up, only for going down. They come equipped with robust tires, oversized disc brakes and big suspension travel (up to seven or eight inches) at both ends, and they tend to be expensive.

Until a person is sure that’s what they want to do, Douglas often recommends renting bikes, the theory being it’s better to beat up someone else’s bike that your own.

Mountain bikes step down from there.

The suspension travel may drop from eight inches to six and then to five.

“It’s still cushy and you can still do a lot of stuff, but now it’s lighter and you can actually think about riding on trails and going over the odd hill,” Douglas says. “You can keep working down from there. A four inch travel bike is almost like a racing bike with suspension — lighter again, quicker handling and more suited to riding up hills and stuff.”

Eventually, you can lose the rear suspension altogether, leaving you with a ‘hardtail’ mountain bike that is perfectly suited to recreational trails.

thrive The Chilliwack Progress Tuesday, April 24, 2012

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VOLUME 2 • ISSUE 1

17

FITN ESS Whatever category of bike a customer ends up selecting, price point is a big consideration.

If there are three bikes (different manufacturers/prices) in a given category, Douglas will recommend the customer try them all.

“So you get a sense of what you get for the money,” he says. “You ride an entry-level bike, maybe a step nicer than entry level and maybe one step above that. That third bike may be well out of the price range you’re considering, but by riding it you know if you’ve given up anything by moving down. You can judge for yourself if that’s a reasonable trade-off for you.”

Once you reach the $2000 range and up, the price/quality curve flattens out, but at the entry level, Douglas says two or three hundred dollars can make a substantial difference.

A cheaper bike may be noticeably heavier. Shifting gears may not be nearly as smooth and pedaling may be more difficult depending on the quality of the drivetrain and shifters.

“Almost everyone who takes both bikes for a ride can tell the difference between a $400 bike and an $800 bike,” Douglas says. “We don’t want people leaving here and thinking to themselves, ‘If I’d only spent two or three hundred dollars more, would that have made a

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Tuesday, April 24, 2012 The Chilliwack Progress

thrive VOLUME 2 • ISSUE 1

FITN ESS large sizes.

“You want to be able to use your full leg extension so you’re milking all the energy you can out of your legs.

So you’ve got to have your seat hight enough to get that without being too high,” Douglas says of one sizing rule of thumb. “We can get it pretty close eyeballing it. We’re going to get the saddle position fore and aft so your center of gravity is over your feet and you have balance. We’re going to tuneup the bike and kit it out with whatever extras you want, and then you’ll be ready to take it home.”

With a helmet in hand, of course.

Safety first.

Whatever a customer ends up choosing, Douglas says it’s important to think about what will happen in the future.

Bicycle technology has come a long ways, with carbon fibre this and carbon fibre that.

But no mechanical device is ever maintenance free.

PedalSports offers free tune-ups on all bicycles they sell for the lifetime of the bike, and Douglas recommends a couple tune-ups a year to keep bikes in tip-top shape.

“The reliability of everything has increased over the last 20 years, and

there’s less and less to worry about,” he says. “If it drifts out of adjustment and the shifting isn’t crisp, you bring it in, we crispify it and you’re back out enjoying it again. Some parts will wear out. But you buy the parts, we put them on for free and have the bike going out the door in as good of shape as the day you bought it.”

Find PedalSports online at pedalsport. com.

Phone them at 604-795-2453 or visit them in person at #1-9020 Young Street.

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difference?’ We don’t see people coming in for a $500 bike and leaving with a $5,000 bike. But we do see people stepping up to an $800 bike. A quality bike will last 20, 30 or 40 years if you look after it.”

Once a bike is selected, it’s not simply a matter of dishing out the cash and heading home. Douglas and company want to make sure the bike is fitted properly.

Like clothing, bicycles come in different sizes. Cannondale road bikes come in two centimetre increments — 54, 56, 58, 60. Giant pioneered small, medium, medium-large, large and extra-

thrive The Chilliwack Progress Tuesday, April 24, 2012

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VOLUME 2 • ISSUE 1

19

Because Mom needs a time-out, too!

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Tuesday, April 24, 2012 The Chilliwack Progress

thrive VOLUME 2 • ISSUE 1

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thrive The Chilliwack Progress Tuesday, April 24, 2012

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VOLUME 2 • ISSUE 1

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Tuesday, April 24, 2012 The Chilliwack Progress

1982

Since day one, the Asprakis family, John, Helen, and son Emmanuel (Mano) have been welcoming Chilliwack residents and visitors to the Fraser Valley to Bozzini's Restaurant on the corner of Yale Rd. and Hocking Ave. in Chilliwack.

Possessing an eclectic menu and a warm atmosphere that appeals to families, single diners, couples on a date, friends out for a late night snack, or business associates having a quick lunch, Bozzini's hit the ground running on April 18, 1982.

Virtually all our menu items are made in house. Our famous half pound burgers are prepared fresh daily, our triple A steaks cut in house, even our BBQ sauce and Caesar salad dressing is made with the same recipe we started with back in 1982. As you can tell this is not your typical chain restaurant.

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VOLUME 2 • ISSUE 1

thrive The Chilliwack Progress Tuesday, April 24, 2012

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VOLUME 2 • ISSUE 1

23

FOOD

The ABCs of CSAs in the ‘Wack

By Jennifer Feinberg

Fresh, organic veggies custom grown by local farmers a glowing model of growing delicious and diverse food sustainably Community Supported Agriculture is an idea whose time has come for anyone in Chilliwack trying to put local, fresh and organic food on the table.

How a CSA program works is simple: pay the farmers up front in the growing season, and receive a summer full of fresh, vitamin-rich produce packed into a weekly bin.

Ohm Organic farmers Nevin and Shauna Gavigan are working 2.5 acres of land this summer, as one of two couples at the Yarrow Ecovillage Community Farm growing food for the CSA 2012 Harvest Box Program.

Signing up with a local CSA means knowing exactly where your food is coming from and how it is grown, Gavigan said.

One of the unique aspects is that the shareholders become partners with the farmers in the CSA process.

“They’re investing in the farmers when they need it the most.”

The box program runs for 20 weeks, with members picking up bins in two sizes from a couple of different locations every week from June to October.

Customers also enjoy meeting the farmers.

“Plus receiving a bin directly from the farmer cuts out the middle man. That means they know it will be really fresh.”

We’re talking exceedingly fresh, like 24 to 48 hours after harvesting, which means it will have a much longer shelf life and nutrient value than veggies picked five to 10 days previous and then trucked long distances.

Sixty subscribers signed up for their harvest box program this year, says Gavigan and they have plans to grow that number to 100 in the next few years.

It’s bafflingly difficult to source fresh and local fruit and vegetables outside of supermarkets, despite the fact that Chilliwackians live in the farm belt region that boasts hundreds of farm producers. There is still very little farm gate activity in Chilliwack, although it has been growing steadily.

But the lack of access to fresh, local veg surprised Gavigan, coming from the Okanagan where CSAs are more well established.

“It’s bizarre!” he said. “When I moved

Jenna Hauck photos Nevin Gavigan stands amidst sprouting garlic at the Yarrow Ecovillage

the family here I thought it would be more common, that CSAs would be thriving and local restaurants well supplied.”

But he was perplexed to discover that wasn’t the case, and that most of the agricultural land in the Fraser Valley is used for growing crops like corn, hay, blueberries and cranberries by large, industrial operations.

The first harvest boxes of the spring season will contain mostly greens,

like bok choy, lettuces, arugula and rainbow swiss chard. Then in the coming weeks it’s peas, beans and carrots, and as it warms up, the boxes see squash, onions, peppers, potatoes, melons, tomatoes and so much more.

Because CSA farms tend be smallscale operations, it allows them to farm sustainably. Cost is $750 to $800 for large or $400 for a small bin in general.

“Since it’s more manageable at that

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Tuesday, April 24, 2012 The Chilliwack Progress

thrive VOLUME 2 • ISSUE 1

FOOD size, we can use regenerative agriculture technologies, like winter cover cropping, which is also known as green manure, or crop rotation to ensure the best soil conditions.�

He had mustard growing where the potatoes were headed, as it gives the soil what it will need. “Science plays a huge role in what we do,� he says, adding that he took university courses in environmental chemistry last year. “So when I get a soil analysis report, I can actually understand it, and apply it.� *** SOL farmer Jason Delisle is launching a CSA program in Chilliwack this spring with his wife, Laura, and four committed partners. “I just love growing food,� he says.

The fresh produce will be grown on a section of the Community Gardens, which are being built outside the Mathieson Centre in Sardis, a joint project of Food Matters Chilliwack and Chilliwack Society for Community Living.

The three farmers, and their partners decided to name the project “SOL� representing their vision of growing “sustainable, organic and local� produce for CSA box subscribers, as well as coordinating the community gardens project in a separate section of the gardens.

Matt Millin and Dayna Fidler with 14 month-old Zoey, Laura Cameron and Jason Delisle, and Banning Symington and Rachel Poupore are all part of the SOL Farm

“I wanted to do a CSA program before we even found support for the community gardens,� Jason says. “I thought, can’t we do both?�

The ďŹ rst year of the box program by the SOL farmers will be a test run.

They’re trying to generate some buzz and raise awareness about the beneďŹ ts, and aim to sign up at least 10 subscribers this ďŹ rst year. “We actually hoping for a different type of support from the community, not just ďŹ nancial, by signing up for a box, but also to help in the gardens. “People are often very willing and interested I’ve found.â€?

Because SOL farmers are also members of the Food Matters Chilliwack network, if there’s any

leftover produce from the CSA program, it will be donated locally to those in need.

Diversity of vegetables is important. “We can introduce foods that consumers wouldn’t ordinarily buy,� offers Jason.

They can try the somewhat strange looking globes of kohlrabi, or the lesser known brassicas like gai lan or even the humble leek.

Because the SOL farmers will get to focus on farming, rather than say, marketing, they’ll spend less time sitting in a farmers’ market stall. So they can spend extra time tucking some recipes with ways to use the new veg into customers’ CSA boxes, which adds value, he says.

For Laura Delisle, it’s an environmental act to grow food locally and sustainably. It’s something everyone can actually do to reduce their own footprint and re-connect with nature’s rhythms. “You have to fall in love with the earth to want to save it.�

Or folks can opt to support small-scale local food growing operations like the edgling SOL farm. “Especially here in the Fraser Valley, it’s one of the most fertile areas found anywhere,â€? she says. “The number and variety of foods that will grow here would blow your mind!â€?

For Jason it also encourages stewardship of the land, growing many crops over a small piece of land. “Seeing the land and tending to the gardens daily and weekly, you want to take care of the soil, and not pour chemicals over it.�

It’s also about building community around good food. “The need for healthy food is the one thing that connects us all on the planet,� Laura says. “So growing food for others is also an act of love, and a tangible act of community building.�

To reach the SOL farmers call 604703-0341 or solfarmers@gmail.com.

To reach the Yarrow Ecovillage Community Farm CSA call 604-7562161 or yecfarm@gmail.com.

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thrive The Chilliwack Progress Tuesday, April 24, 2012

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VOLUME 2 • ISSUE 1

25

COM M U N ITY

Make it, Bake it, Grow it!

By Jessica Peters

Farmers market appeal growing in Agassiz Small town farmers’ markets are seeing a resurgence in popularity, as savvy grocery shoppers have now firmly embraced the idea of the 100mile diet.

The concept is simple, and attractive.

Buy fresh produce from growers close to home, and reduce your carbon footprint. At the same time, those dollars go straight into the pockets of local business people, keeping your own community’s economy strong.

But the real benefit may be in getting to know the people who are growing the very food on our dinner tables.

Regular shoppers at the Agassiz Farm Fresh Market have learned the value in meeting the producers of their fruits, vegetables and meats.

“They can just talk to the farmer about how they made their food,” said Kate Onos-Gilbert, an organizer who is also one of Agassiz’s main tulip growers.

“They can see how their food comes from seed to the table.”

But the market isn’t just about food. It began three years ago, as an initiative created by the District of Kent’s community and recreation department.

They put the call out to the entire Fraser Valley farming and crafting

community to get involved. The resulting market was such a success, the District has been able to step back and let a community-run committee take over. This is that committee’s first year running the program independently, Onos-Gilbert said.

For the first two years, the market had the automatic financial assistance of the District. This year, they had to apply for a grant, just like any other community group would. Their request was accepted, helping keep vendor fees low, and allowing for some promotion of the market.

And they’re staying with the original mandate of the market, which was ‘make it, bake it, grow it’. Almost all of the produce is from within 100 miles of Agassiz, she said, with some products being from other areas in B.C. But we won’t take anything that was grown outside of the province, she said. As an exciting addition to the ever-growing popularity of the smalltown market, they have officially joined in with the Agassiz Harrison Mills Circle Farm Tour. That is expected to draw even larger numbers into Agassiz, boosting tourism and creating even

The fresh fruit at the Farmers Market is very popular

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CHILLIWACK FORD 45681 Yale Road West, Chilliwack • 1-888-386-3366 • 604-792-1361 S e e w w w. c h i l l i wa c k f o rd . c o m f o r c o m p l e t e i n v e n t o r y

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Tuesday, April 24, 2012 The Chilliwack Progress

COM M U N ITY

thrive

RECIPES

more local youth crafts and talents. more awareness for the areas vibrant, “The youth component is actually diverse farming community. the biggest group that has expressed “This is about being able to go into interest in returning,” she said. your own backyard here in Agassiz and Other returning vendors include a buy direct from the growers,” she said. homemade, dried soup seller from They are still confirming the final Hope who even carries a variety of list of vendors, and still accepting gluten-free mixes. There will be homeapplications. The market will open June made baked goods and a 7, and run every Thursday booth selling hand-crafted from 3 p.m. to 7 p.m.

“Last year, baby clothes, as well.

As more proof that this Last year saw 12 full-time concept is taking hold in children were and about eight the Valley, the market will invited to become vendors part time vendors. So far, now also run Saturdays in sellers, too. at least 10 vendors have the month of July, from 9 expressed interest or a.m. to noon.

Onos-Gilberts confirmed. Onos-Gilbert The last two years, Verard own son could be is hoping for more, and Farms have been bringing in fresh and frozen pork seen some weeks, vendors don’t have to commit to the entire products from Chilliwack, selling handmade summer to be involved. and have been one of the The market will run until most popular vendors. items” the last Thursday in Onos-Gilbert is hoping September, and is held in to draw in more meat the Aberdeen parking lot on Pioneer producers to round out the options for Avenue, between Jacks Restaurant and shoppers.

The Agassiz Harrison Observer office.

“Everyone appreciates having the fresh For more information on becoming pork there,” she said. a vendor, contact Kate at 604-796Last year, children were invited to 3496. To get the most out of your trip become sellers, too. Onos-Gilberts to the Agassiz Farm Fresh Market each own son could be seen some Thursday, visit the Circle Farm Tour weeks, selling handmade items. website to learn about other producers Another young seller brought out his to visit in the area. Farm products impressive rock and gem collection, available from the source include offering pieces for sale and explaining hazelnuts, cranberries, cheese and their history. corn, depending on the season.

This year promises to showcase even

Scrumptious salad always satisfies Come summer everyone’s looking for something a little lighter to eat.....

By Jennifer Feinberg

The lowly salad sometimes gets a bum deal when it comes to meal suggestions.

Often relegated off to the side with some pale iceberg lettuce, bottled dressing and maybe a little grated carrot, it can seem less than inspiring for adventurous eaters.

But building a creative dinner salad with multi-coloured vegetables and some lean protein has the potential to surpass its designation as merely a side show to the main event.

It can be the star!

When the weather starts to warm up in spring and summer, many people start looking for lighter fare to serve.

A salad for supper can be just the trick.

It feels better on the digestive system, and done right the plate looks like a masterpiece with a range of healthy veggies, chock full of antioxydents, vitamins and minerals.

The trick is starting with the freshest ingredients possible and the highest quality, preferably local produce.

Pick a good-quality oil, like olive oil or try a nut oil. Feel free to experiment.

Here’s an idea for a tasty supper this spring, and a simple recipe for salad dressing that will have you leaving those bottled goos on the shelf.

Super Summer Salad - washed romaine lettuce, torn in pieces - tomato chunks - avocado sliced - herbed or plain goat cheese - roasted almond slivers - green onion sliced - corn niblets - sliced cooked beets - shredded parmesan or asigo cheese - 4 oz of cooked protein (try chicken, steak, prawns) - fresh coriander or Italian parsley for garnish Just layer the lettuce, tomato, avocado, corn and green onion on a large plate or dinner salad bowl. Top with crumbled goat cheese, parmesan, beets, almonds, fresh herbs and protein of your choice and then dress the delicious salad with a homemade salad dressing.

Easy Salad Dressing -3/4 cup good quality oil (olive) -1/8 cup red wine vinegar -1/2 shallot (or garlic clove) minced - 1 tsp dijon mustard - 2 tsp honey - 3 tsp lemon juice - dried oregano or tarragon, salt and pepper to taste Mix oil, vinegar, shallot, mustard, honey, herbs and lemon in a bowl, or shake in jar with a lid and pour over salad.

Enjoy!

y

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CHILLIWACK

ABBOTSFORD FORD

45844 Yale Road, Chilliwack

#103 - 34150 South th F Fraser W Way

#103 03 - 326 32670 0 Lougheed Hwy

Facing Safeway in Downtown Chilliwack

Across From The Keg

MON - FRI 9 AM - 7 PM • SAT 9 AM - 6 PM • SUN 10 AM - 5 PM

MON - SAT 9 AM - 6 PM • SUN 10 AM - 5 PM

MON - THUR 9 AM - 6 PM • FRI 9 AM - 7PM • SAT 9 AM - 6 PM • SUN 10 AM - 5 PM

604-746-1410

604-820-2727

604-392-5515

VOLUME 2 • ISSUE 1

GROOMING: 604-796-1408

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MISSION MISSI

thrive The Chilliwack Progress Tuesday, April 24, 2012

www.theprogress.com

VOLUME 2 • ISSUE 1

27

L I F E ST Y L E S

Protect yourself when shopping online Many women love to shop. Be it hunting down the perfect pair of heels or scouring the stores for an ideal evening gown, shopping is often a far bigger thrill for women than it is for men.

Since the dawn of the Internet, more and more women have embraced online retailers, choosing to forgo crowded malls or department stores in favor of shopping online from the comfort of home. As easy as online shopping can be, it also comes with more risk to a shopper’s privacy than shopping in person at a nearby store. Those privacy issues continue to concern online shoppers, many of whom are reticent to share personal information over the Internet for fear of falling victim to identity theft. In fact, a 2008 survey from Pew Internet found that 75 percent of Internet users do not like giving out their credit card number or other personal information online. Those fears are warranted, but women can take certain measures to better protect themselves when shopping online. * Use only secure Web sites when shopping online. The best thing women can do to protect their privacy when shopping online is to shop only from secure Web sites. Such sites

4-12T CS24

employ encryption technology that transfers a consumer’s information from her computer to the online retailer’s computer, scrambling the information, including a shopper’s credit card number, along the way to prevent hackers from accessing those details.

A secure Web site will have a slightly different URL than one that is not secure. Instead of beginning with “http://”, a secure Web site’s URL begins with “https://”. The “s” lets consumers know the Web site is secure. In addition, look for a closed padlock at the bottom of the screen, which is another indicator that a Web site is secure. * Know who you’re buying from.

Many women feel getting a good deal is a significant part of the thrill of shopping. While there’s certainly deals to be had online, it’s important women know who they’re buying from before entering any personal information and placing any orders.

Most shoppers feel safest when doing business only with those online retailers they’re familiar with. However, sometimes it’s necessary to buy from other Web sites. If so, research the site before making any purchases.

A reputable online retailer will boast

easily accessible customer service information, including a phone number consumers can call round-the-clock if they have any questions or concerns. * Shop with a credit card. Laws exist in both Canada and the United States to protect online shoppers from fraud if their purchases are made with credit cards. Such laws give shoppers the right to dispute charges on their credit card and withhold payment while the disputed charges are investigated.

Use this protection to your advantage by using only credit cards to make online purchases. Do not use debit cards, even if they have logos of credit card companies. Using a debit card could potentially expose your bank account to hackers and thieves, which can prove disastrous if hackers successfully access your account.

What’s more, purchases made with debit cards are not protected like purchases made with credit cards. * Play things close to the vest. Online retailers will likely request a host of information, only some of which is necessary to complete a purchase.

Shoppers don’t have to answer questions about their lifestyle, income or other personal information that has nothing to do with their actual purchase. Volunteering information

about lifestyle or income often leads to spam e-mail that targets shoppers based on their responses to unnecessary inquiries when buying items online. Only fill out the bare minimum amount of information when checking out. * Try to shop domestic. Shopping domestic, or buying exclusively from retailers located within your own country, is another way shoppers can protect themselves from fraud. Laws that protect consumers may only apply to purchases made within the same country. In addition, items bought online from another country are likely to cost more money to ship.

Reports indicate that women are more engaged in many online purchase categories, including clothes, travel and home accessories, than their male counterparts. As women continue to rely on the Internet for their purchases, they must also continue to focus on protecting their privacy.

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Tuesday, April 24, 2012 The Chilliwack Progress

thrive VOLUME 2 • ISSUE 1

Where El se Would Good Friends Meet?

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