Red Deer Advocate, June 20, 2016

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Running on eco-friendly BY SUSAN ZIELINSKI ADVOCATE STAFF Sarah and Chauncey Carter’s canola-powered school bus that they converted into a home on wheels has eco-friendly and economical written all over it. Actually, what it does say is — The Wandering Bus — in big blue letters above the front windshield. But it runs primarily on canola oil donated by mom and pop restaurants and shops they find on their travels. Chauncey said canola oil doesn’t add to the greenhouse effect and their bus gets 27 miles to the gallon compared to 18 miles on diesel. “There’s a lot of places the oil is not recycled. It’s just thrown out. That’s when we put it to a better use,” said Chauncey, 28, while visiting friends in Lacombe on Friday. “(Shop owners) are eager to get rid of it so we’re doing them a favor and they’re doing us a favour at the same time,” said Sarah, 23. The couple, based in Whistler, B.C., passed through Central Alberta late last week during their latest cross-country adventure. Three years ago they joined the skoolie movement by converting a school bus into a recreational vehicle. Sarah said there are about 2,000 skoolies. The couple gutted their bus three years ago and put in a kitchen, bathroom, shower, work space with a desk, a bedroom with a queen-sized bed, and a deck on the roof. They also added solar panels for energy. Sarah said they’ve spent about $40,000 to convert the bus and have travelled the continent. “It’s nice to build your own home and then be able to move it. It’s a cheap form of living.” Their 2001 school bus was decommissioned just because of a faulty light, she said. “There are graveyards of buses.”

Photo by JEFF STOKOE/Advocate staff

Sarah and Chauncey Carter along with their dog Money are travelling across Canada in their renovated school bus. The solar-powered vehicle runs on canola oil or diesel and will soon gather rain water. And buses are almost indestructible because they are made of steel, Chauncey said. “They carry the nation’s most pre-

cious cargo. School buses are the most over-engineered vehicles for civilians.” For more information visit The

Wandering Bus on Facebook or Instagram. szielinski@reddeeradvocate.com

Putting an end to the food fight with children BY SUSAN ZIELINSKI ADVOCATE STAFF Alberta Health Services wants to help put an end to the food fight at the table when young children refuse to eat what’s on their plate. The free workshop Goodbye Mealtime Struggles, for parents with children from six months to five years old, will run on Thursday, from 9:15 to 11:15 a.m., at Family Services of Central Alberta, 5409 Gaetz Ave. Led by a registered dietitian and a pediatric occupational therapist, the focus is on developing the eating skills of children, how to introduce new foods, and more. Shelley Cooper, registered dietitian with nutrition services, population and public health, at Alberta Health Services, Central Zone, said parents have to be ready for children to reject some of the food they are offered. “It sometimes takes numerous exposures, like 15 exposures to a food, before they are comfortable eating that food and will actually say they like the food,” Cooper said. She said it’s definitely stressful when children won’t eat and that’s why

Photo by JEFF STOKOE/Advocate staff

Alberta Health Services registered dietitian Shelley Cooper, right, discusses appropriate meal sizes for children and adults with Jackie Tomalty, a parent participant in the Good Bye Mealtime Struggles program. parents may unfortunately resort to bribing or forcing which triggers the flight or flight stress response in children. Blood flow is redirected away from the stomach so their interest in RED DEER WEATHER

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food disappears. Unlike children, adults can communicate what they like and what they don’t like, while children may resort to throwing food, fussing or crying, she

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said. “With kids all foods are new. We kind of forget and it’s hard to be patient all the time.” But children aren’t alone when it comes to being cautious about food. Even as experience eaters, adults may approach an unfamiliar meal or recipe or food carefully, she said. “We may take a little bit. Or we may ask a friend if they’ve tried it. We may smell the food.” Cooper said the workshop is about letting parents know they are not alone in their struggles and that there are ways to work with their children for better mealtimes. It’s also helpful for parents who aren’t experiencing problems and want to learn how to set up good eating habits for their children. Mealtime tips include always offering some familiar foods alongside unfamiliar foods, establishing three meals and two snacks per day to avoid grazing and to ensure an appetite at meals, and getting children involved in grocery shopping or cooking. Hiding foods in recipes should be avoided.

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