The Good Life November/December 2012

THE The Newsletter of

LIFE

Nature’s Fare Markets Live well. Live organic.

November/ December 2012

Your guide to ethically Sourced Animal Products

7

9

12

16

Natural vs. Organic: What’s the Difference?

Sustainability in Practice

Vaccination Season?

Gluten-free Holiday

THE

contents

LIFE

November/December 2012

Good Feature 4

Eating Consciously Your Guide to Ethically Sourced Animal Products

Good to our Planet 9 Sustainability in Practice

Good Health 7 Going Organic Series: Part One

Natural vs. Organic: What’s the Difference?

12

Vaccination Season?

16

22

Natural Immune Support Scientifically Proven

By: Dr. Jan Van Slama, phd, & Dr. Slama, phd

Good

Nutrition

Good

Fitness

21

Reducing Restriction with Massage

By: Rhonda Catt

15

Eating to Manage Stress

By: Lisa Kilgour, rhn

16

Gluten-Free Holiday

+ Recipes:

Gluten-Free Biscotti with Cranberries & Pistachio

Gluten-Free Gingerbread People

Gluten-Free Turkey Stuffing

events

In every issue

3 Noteworthy Notions 23

Staff Profile

23

Nature’s Fare Update

November

December

Flyer Sale (starts)

Winter Wellness

November 1

Thursday

All Stores

Flyer Sale (starts) November 15

Thursday Monday Tuesday Wednesday Thursday

All Stores

December 13

Thursday

West Kelowna, Langley

Thursday

All Stores

*Dates subject to change. See store or online for event details.

Penticton Kelowna Vernon Kamloops

Flyer Sale (starts) November 29

Saturday

Flyer Sale (starts)

Winter Wellness & LECTURE SERIES: Lisa Kilgour, rhn November 26 November 27 November 28 November 29

December 1

All Stores

*Dates subject to change. See store or online for event details.

© 2012 Nature’s Fare Markets. The materials in this newsletter are suggestions only.

Nature’s Fare Markets does not guarantee results.

2 | November/December 2012 100%

Noteworthy Notions Supplements Naka Nutri-flex Arthritis and joint pain? Try Nutri-Flex...the most advanced, absorbable, and effective liquid formula on the market. Just a spoonful a day helps keep arthritis and joint pain away. Nutri-Flex is not just another Glucosamine product. This advanced formula combines Glucosamine in a liquid form with Hydrolyzed Gelatin to provide an important matrix of nutrients needed to repair and slow down joint degeneration.

MSM 1000 mg provides 34% organic sulphur as an essential nutrient that is helpful in promoting a major reduction in pain, plus better digestion and detoxification. Turmeric and Devil’s Claw extracts are traditional remedies for reduction in inflammation. Bromelain extract from pineapple is a known anti-inflammatory.

Food

Health & Beauty SBT Seabuckthorn Cleansing Bars Seabuckthorn seed oil and fruit oil contain healing and softening fatty acids that nourish and replenish the skin. Seabuckthorn oils can improve such skin conditions as rosacea, eczema, dermatitis, and psoriasis. It may also help heal burns and reduce the associated pain, shrink small capillaries and even skin tone, reduce the effects of sun damage, and provide minor UV protection.

Field Roast Hazelnut Cranberry Roast En Croute Made exclusively for the holidays – a rich, hazelnut-infused vegetarian grain meat stuffed with Field Roast sausages, crystallized ginger, cranberries, and apples – all wrapped in a savoury puff pastry. From family feasts to a festive dinner for two; Hazelnut Cranberry Roast En Croute is the centerpiece to any holiday meal.

Books Seeds of Deception —by Jeffrey M. Smith The explosive exposé, Seeds of Deception, reveals how industry manipulation and political collusion allow dangerous genetically engineered food into your daily diet.

Learn how company research is rigged, alarming evidence of health dangers is covered up, intense political pressure applied, and industry studies are designed to avoid finding problems.

Movies Genetic Roulette When the US government ignored repeated warnings by its own scientists and allowed untested genetically modified (GM) crops into our environment and food supply, it was a gamble of unprecedented proportions. The health of all living things and all future generations were put at risk by an infant technology.

After two decades, physicians and scientists have uncovered a grave trend; the same serious health problems found in lab animals, livestock, and pets that have been fed GM foods are now on the rise in the US population. Yet, when people and animals stop eating genetically modified organisms (GMOs), their health improves. This seminal documentary provides compelling evidence to help explain the deteriorating health of Americans, especially among children, and offers a recipe for protecting ourselves and our future.

the good life The Newsletter of Nature’s Fare Markets | 3

GOOD

Feature

Eating Consciously Your Guide to Ethically Sourced Animal Products The 2008 documentary film Food Inc., directed by Robert Kenner, brought to light many issues regarding the processing of animal products and had a great number of people thinking twice about the products that they were regularly buying in grocery stores. The vast majority of people had never seen the inside of a slaughter house or experienced the overwhelmingly depressing sight of a feed lot. The movie is both terrifying and morbidly fascinating as it winds through the farms (a term that is used very loosely in this case) of commercial food giants like Tyson, Perdue, and Smithville.

Imagine you are walking through the stalls of the animal barn in a local farming exhibition. You see cows lined up chewing their hay, piglets roughhousing with their littermates, and sheep sticking their heads out between the fence bars to get a better look at the action. These may not be the exact animals that are going to end up on your dinner plate this evening, but they are the same creatures. As you marvel at the size of the somehow dignified cows and at the antics of the piglets it’s hard to imagine that thousands of these animals have been ruthlessly slaughtered in the small amount of time that you have been watching them.

Factory Farming Over 95% of the 650 million animals that are raised for food in Canada live the majority of their lives on factory farms. They spend their short existences either completely confined or in horrific conditions that do not end in a merciful death. Factory farmed animals are subjected to genetic manipulation, neglect, mutilation, and drug treatments that cause chronic pain. During the transport process, animals are beaten or 4 | November/December 2012

shocked and are forced into overcrowded conditions and extreme temperatures that cause a great many to die before they reach their final destination. Laws in Canada state that animals in transport must only be fed and watered once every 36 hours of travel. Once they reach the slaughterhouse, these animals spend their last hours in a state of terror and then are violently killed.

Chickens Over 600 million chickens are raised on factory farms at any given time. Broiler chickens, which are raised for their meat, are kept in dark, crowded warehouses where they are packed in so tightly they are barely able to move for the greater portion of their lives. They have their beak tips amputated without any sort of anaesthetic and often suffer from ammonia burns and respiratory diseases. These chickens only live to be a few months old before they are killed for their meat. They are given growth hormones and fed only corn to speed up their growth process. The chickens grow far faster than intended, so often their legs are not strong enough to support the weight of their bodies, and break.

Egg laying chickens are even worse off than broiler chickens and are arguably the most abused animals on factory farms. They are packed six deep into cages with floor area the size of a folded newspaper. They are not able to move, or even spread their wings,

for their entire lives. Many develop skin conditions due to the constant rubbing on the wire sides of the cages. Up to 20% die as a result of continuous stress. In the egg industry, male chicks are not considered valuable and are discarded immediately upon their birth. They are either thrown into a grinder while still alive or placed in a large bag with hundreds of others and left to suffocate to death. Each year, tens of millions of male chicks are cruelly killed on factory farms.

A chicken left to live as nature intended, grazing on a patch of grass or roosting in a barn, can live up to 20 years. Egg laying hens in factory farms only reach an average age of one year old before dying, while a broiler chicken is killed for its meat only 42 days into its life, and sometimes even sooner.

Pigs Pigs are naturally fastidious animals and are particular about their sleeping quarters and even their food. Each year, over 30 million pigs are raised on factory farms and brought to slaughter for Canadians’ dinner plates. These pigs must spend their lives in complete darkness, never being allowed outdoors. Sows are kept in two-foot wide metal gestation cages which literally do not allow them to move more than an inch or two in either direction. They must eat, sleep, urinate, and defecate all in this small area. The sows are kept constantly pregnant and often experience crippling leg disorders from their cramped conditions.

Upon birth, piglets have their tails docked, their ears clipped, and are castrated – all without the use of any anaesthetic. Once reaching the

slaughter house, pigs are grouped together in a small space where they wait in fear until a large mechanical wall moves towards them at high speeds and forces all of the animals into suffocation.

Cows Both dairy cows and beef cows are subject to extreme cruelty on factory farms in Canada. Dairy cows are chained and left to stand in small stalls their entire lives, and in most cases are unable to even lie down due to their cramped quarters. They are given hormones to increase their milk production to 10 times the amount they would produce under natural circumstances. As a result of the additional milk production, many dairy cows develop mastitis, an enlargement of the udder caused by bacterial infections. Once dairy cows can no longer produce enough milk, develops mastitis or lameness, they are shipped off to be slaughtered for hamburger meat. Similar to sows, dairy cows are kept constantly pregnant and have their newborns taken away from them only hours after birth so that the milk can be used for human consumption.

The premature separation causes extreme distress to both the mother and infant calves, to the point where they will cry for days or weeks after being taken away from each other. Male calves are viewed as worthless to the dairy industry so they are either killed immediately or placed in dark, small stalls where they are left completely alone for the first few months of their lives.

Between one and three months, these male calves are slaughtered for veal.

Beef cows spend most of their miserable lives on feedlots shared with as many as 40,000 other cows. They stand in manure up to their ankles all day long and often develop respiratory problems as a result of breathing in the methane gas produced from the build up of feces. They are given growth hormones and a cocktail of other drugs to increase their growth rate.

However, due to the inhumane living conditions, many cows still become sick despite of the drugs. These “downed” cows become

unable to stand, so when the time comes for them to be taken to slaughter, they are dragged with ropes and chains onto the trucks. These beef cattle are dehorned, castrated, and branded without the use of any anaesthetic and are in a state of extreme terror when they are delivered to the slaughterhouse.

The Animals and You The food animals are fed and the conditions animals are kept in at factory farms do not just affect the animal, but can directly impact your health too. With cows, for instance, their diet and living conditions can have adverse effects on the quality of their meat. Author, John Robbins, writes, “ it is the commercial meat industry’s practice of keeping cattle in feedlots and feeding them grain that is responsible for the heightened prevalence of E. coli 0157:H7 bacteria. When cattle are grainfed, their intestinal tracts become far more acidic, which favours the growth of pathogenic E. coli bacteria, which in turn kills people who eat undercooked hamburger.”

SPCA Certified In response to these abhorrent practices, the British Columbia SPC A developed the SPC A Certified program which holds participating farms to a high standard of animal welfare. The standards were developed by an expert panel of animal welfare scientists, veterinarians, and farmers in partnership with the SPC A . Farms labelled with an SPC A Certified logo must ensure that all animals are provided with five freedoms which are as follows: freedom from discomfort, freedom from hunger and thirst, freedom from pain, injury, and disease, freedom from distress, and freedom to express behaviours that promote well being. These standards ensure that egg laying hens are free from cages, that pregnant pigs are free from confinement in gestation stalls, that dairy cows are provided with pain control during horn bud removal, that dairy cows do not have their tails docked, that lameness in farm animals is addressed and controlled, that animal environments promote normal animal behaviour, and that animals

are not fed antibiotics for growth enhancement. The SPC A has now developed standards for broiler chickens, egg laying hens, turkeys, dairy cattle, beef cattle, pigs, and sheep. Similar to the SPC A Certified standards are the standards enforced by the Canadian organic industry. Although not exactly the same, the SPC A standards compliment the Canadian organic standards.

What Can You Do? The best thing that you can do as a consumer is to “vote with your wallet”. By choosing where you spend your dollars you can support farms that are SPC A Certified rather than funnelling money into factory farms. Do some research before going to the grocery store. Try to find out where the store is sourcing their meat; then look into the farm’s ethics and treatment of their animals. If you are not able to find a grocery store that stocks ethically raised meats, try sourcing products from local farms.

Many farmers offer eggs and meat for sale directly off their properties. Whenever possible, choose a farm that is certified organic, and SPC A Certified. By doing this you are guaranteeing that the animal has good quality feed, is free of hormones and antibiotics, and has lived a life that promoted its natural behaviours. Most importantly, become educated. As a consumer the best thing you can do is to be knowledgeable about the products that you buy. This way you can make informed decisions about what you are eating and what kind of businesses you are supporting.

Nature’s Fare Markets supports and sells the products from the following SPC A Certified farms: Bradner Farms, Rabbit River Farms, Vale Farms Grassroots Ltd., and Second Nature Farms. In addition, we sell certified organic meat from Rossdown Farms, Ladybug Manor, and Organic World.

the good life The Newsletter of Nature’s Fare Markets | 5

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LeafSource Stops Pain Within Days!

“It works! I’ll take another two bottles please!”

This coming from a customer who had tried every other natural remedy under the sun in the past few years to take away her pain. Ian, the owner of the health food store couldn’t believe his ears. He had finally found the perfect product to stop his customer’s miseries. This is what every owner of a health food store dreams about, a natural product that receives so many outstanding testimonials on such a wide variety of health issues.

“I had recommended a new product called LeafSource, which we recently started carrying. We have had tremendous success with this product, and almost everyone we have recommended it to over the last few months has come back and thanked us over and over again” said Ian. Before trying LeafSource, the woman had complained about her ongoing joint pain and was at her wit’s end.

Although she had experienced some relief through the numerous natural

remedies she had tried over the years, the pain would never fully go away.

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I didn’t know what to make of this woman standing in front of me crying, until she told me that within a few days of taking LeafSource her pain started to disappear and within a week it was completely gone - as if it was never there.” Ian goes on, “This coming from a woman whose painful joints and ongoing sciatica were so bad just one week earlier, that the pain was unbearable but now has completely subsided.”

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LeafSource is a 100% natural product derived from a proprietary organic mineral composite with over ten years of university research. LeafSource helps regulate the inflammatory process and the body’s ability to repair itself.

The vast majority (70-80%) of the population over the age of 50 have joint problems—often called osteoarthritis. This is due to the natural (or unnatural) wear and tear on joint tissue that develops through the aging process. With joint inflammation,

movement is limited and pain can be constant. LeafSource seems to have the ability to help people get their mobility and zest for life back.

Millions of people seek treatment for their joint and inflammation problems by resorting to expensive, toxic prescription drugs (i.e. NSAIDs) with multiple side effects. These range from nausea and vomiting to serious intestinal disorders (bleeding, gas, pain) and even kidney and liver failure. Isn’t that too large a price to pay for a little pain relief!?

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Health — Going Organic Series: Part One —

Natural vs. Organic: What’s the Difference?

Labels can be confusing. Labels can also be misleading and sometimes labels can distort the truth. As a consumer, it is important to be able to separate the important information from the words that manufacturers use to grab shoppers’ attention.

For instance, a label can claim that a bottle of mustard is “natural”, however upon further inspection, it becomes clear that the mustard is anything but natural, as the ingredient list contains food dyes, artificial flavours, and artificial preservatives. The manufacturer has capitalized on the one natural ingredient in the mustard – mustard seeds – and even though the rest of the product is anything but natural, the claim is still permitted to be made on the label.

What is Natural?

The regulatory agencies that control and monitor what is and is not permitted on food labels do not strictly control the use of the word “natural”, meaning that any manufacturer can freely use the word in their marketing and on their labels without

of repercussion. This may be because the word “natural” does not have a strict definition when used to describe food products. In Webster’s dictionary, the word natural is defined as “produced or existing in nature; not artificial”. By that definition, really, anything is fair game to be defined as natural – even something created in a lab from components that only at one point existed in nature. Using these standards, a product containing GMO ingredients could be labelled as natural, because at one point the manufactured DNA was created in nature, even though the ingredient’s current state was created in a lab by splicing genetic information from one organism into another. According to the FDA , natural foods are those that are processed without preservatives or additives, but they may have been grown with the use of pesticides, herbicides, or other conventional methods. Additionally, the FDA only regulates the term “natural” as it applies to added colours, synthetic additives, and

flavours. This means that foods labelled “all natural” may actually contain many unnatural things – like pesticides, herbicides, heavy metals, MSG, synthetic chemical additives, artificial colours and flavours, and preservatives.

What is Organic?

Unlike “natural”, the term “organic” is highly regulated and controlled by third party agencies. Manufacturers and their products must go through highly rigorous inspections and controls before they are able to use an organic logo on their labels.

A certified organic product has been grown according to strict standards that are universally applied and enforced by a third party independent state or organization.

The certification process involves farm and field inspections, rigorous plant and processing facility inspections, periodic testing of sand, soil and water quality, and detailed record keeping, ensuring that growers and producers are meeting the requirements.

Continued on Page 8

the good life The Newsletter of Nature’s Fare Markets | 7

Organic vs. Natural How Food is Grown

Organic Natural Conventional

Without the use of toxic pesticides

•

Without the use of synthetic hormones

•

Without the use of petroleum based fertilizers

•

With respect and understanding of natural environments and eco-systems

•

With respect for the animals and plants that it affects

•

How Food is Processed

Organic Natural Conventional

Without artificial colours or flavours

•

°

Without artificial preservatives

•

°

No irradiated ingredients

•

°

No genetically modified ingredients

•

°

Regulations (strictly enforced): • Guidelines (not strictly enforced):

°

8 | November/December 2012

Any agriculture product can become certified organic, provided that it meets the standards that are enforced by these third party certification agencies.

“Natural” at Nature’s Fare Markets Since there is so much subjectivity between what is “natural” and what is only claiming to be natural, Nature’s Fare purchasers diligently research each product and manufacturer to ensure that all ingredient claims are true. Each staff member at Nature’s Fare Markets is knowledgeable about the products offered in our stores and are happy to answer any questions that you may have about these products.

To satisfy as many people’s needs as possible, we try to offer an organic and a nonorganic option for each type of product.

We ensure that the non-organic options that are on our shelves are of high quality and free from harmful ingredients. We want your shopping experience to be easy and worry-free, so we make sure to do all the background work for you!

GOOD

to Our Planet

Sustainability in Practice “Sustainable” is a word that is used for businesses and individuals who are making an effort to reduce their environmental impact and operate within a scope that does not put strain on current resources or on the planet. “Sustainability” is about existing in a community where all resources – including human, natural, and economic – are renewed and in balance ongoing into the future.

As a company, Nature’s Fare Markets has always been focused on efforts that preserve the environment. Recently, we decided that it was an area of our business that we wanted to support even further.

Over the last year, we have paired with environmental agencies like ClimateSmart and Green Step to help us gain a better understanding of which facets of our business affect the environment in what way, and what we can do to reduce the impact that Nature’s Fare as a company has on our planet.

ClimateSmart is an agency based out of Vancouver that works with businesses to measure and reduce the amount of carbon released into the environment from the day-to-day operations of the organization.

Working with ClimateSmart, we took our initial measurement last summer. This first measurement was a starting point.

From here, we began looking into where our emissions were coming from. Then, we came up with reduction strategies to lessen the amount of carbon that we release. This year, we completed our second measurement and are happy to report that we have reduced our emissions by 10% from last year. We will continue to measure our carbon output into the future and we also plan on working with ClimateSmart to purchase carbon offsets in the form of renewable energy credits.

We also enlisted the help of Green Step Environmental Consulting services to help us determine what we can do within our stores to operate in a more sustainable

manner. Following the suggestions of Green Step, we have completed a number of retrofits on our equipment and store fixtures.

All of our stores in buildings older than five years have undergone

interior cooler and freezer lighting. Another suggestion from Green Step that we have implemented is the addition of low-flow sprayers on all of our produce and clean-up sinks. These low-flow sprayers restrict the amount of water coming out of the faucets and reduces our water use significantly. In our freezers, we have installed defrost sensors which will only trigger defrost cycles when necessary, rather than on a regular schedule. This technology will save a considerable amount of energy each year.

In our Apple Bistro’s we use only compostable containers and utensils, and we have started a composting program that encourages our customers to compost their food scraps. We have partnerships with local farmers and community members who pick up our compost and put it to use on their farms and gardens. Our staff members are extremely committed to our environmental initiatives and often participate in challenges like Bike to Work week.

lighting audits to determine which components were out of date and needed upgrading. Our Kelowna and Penticton locations underwent complete lighting retrofits, while Vernon is currently in the process of gaining approval from BC Hydro for a store-wide lighting upgrade.

We have begun installing LED lighting in a variety of places in our stores, including office lighting, overhead lighting, and

Nature’s Fare has been nominated for a variety of environmental awards and won the “Green Business of the Year” award in Vernon in 2012. We have been featured as an example in both Green Step and ClimateSmart’s promotional material. We will continue to expand our environmental initiatives and increase our sustainability as we grow and expand. We consider ourselves an organization that values and celebrates all the amazing offerings our planet provides us with, and we want to ensure that we are able to enjoy these gifts ongoing into the future.

the good life The Newsletter of Nature’s Fare Markets | 9

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Health

Vaccination Season?

The controversy surrounding vaccines is nothing new. For years there have been strong arguments from either side of the fence from those who strongly believe in the importance of vaccination, and others who are certain that vaccines cause more harm than good. Contrary to what some people may believe, the arguments for the use of vaccines are not just from doctors and those against are not just from supporters of alternative medicines.

What are Vaccines?

A vaccine is a biological preparation that is meant to increase immunity to a disease.

Vaccines generally contain a weakened disease-causing agent, or an agent that is similar in genetic composition to one which causes disease. The agent is meant to stimulate the body’s response to the virus which, in theory, will be remembered by the body’s disease fighting mechanisms so that the next time a similar agent appears it will be easily conquered. Traditionally, most vaccines have been created for infants and 12 | November/December 2012

children to help protect them against disease during their critical periods of growth.

Lately, more vaccines are being created that are aimed at adolescents and adults, like vaccines for human papilloma virus and for whooping cough.

What some people may not know about vaccines is, that aside from a containing a disease mirroring agent, they also contain a cocktail of other ingredients. These other ingredients have been the subject of much debate. Vaccines use animal and human tissues, including fetal calf blood, chicken embryos, monkey kidney cells, and human diploid cells, which are taken from aborted human fetuses. The use of these tissues is necessary to grow the vaccine cultures. Yet, because many vaccines use human cells for cultivation, there is widespread concern that the cells being used could be contaminated with any number of other diseases.

During World War Two, soldiers were given the yellow fever vaccine to prevent them from illness. The vaccine was contaminated

with cells that carried hepatitis, resulting in an outbreak of serum hepatitis that affected over 50,000 people.

Those who object to vaccines raise the concern that cells used in vaccine cultures could be contaminated with cancer cells, which studies have proven are passed down genetically. Also found in vaccines, are harmful chemicals and heavy metals like formaldehyde and mercury. The flu vaccine, as well as a vaccine for adult tetanus-diphtheria, contains mercury sodium salt, which is a composition that is 49% mercury. Some vaccines have tried to replace the mercury sodium salt with 2-phenoxyethanol, a solvent found in dyes, inks, and resins. However, it is a skin irritant and also causes nausea and headaches. There is growing concern that these additives could be linked to a variety of learning disabilities in children, including hyperactivity and autism. Studies have not been able to show any conclusive evidence Continued on Page 14

that vaccines are a cause of these learning disorders, however, anecdotal evidence may suggest otherwise. It is prudent to mention that almost all research conducted on the safety of vaccines has been paid for by pharmaceutical drug companies.

Are Vaccines Effective?

Since vaccines have been in consistent use, diseases like diphtheria, polio, and small pox have disappeared. Measles, mumps, meningitis, and whooping cough are, for the most part, contained with few if any outbreaks each year. Whether these results can be attributed to the use of vaccines is still under debate. While the statistics do speak for themselves, critics of vaccines argue that the diseases are no longer prevalent because of a variety of other factors, such as improvements in living conditions, better sanitation, clean water, and sophisticated housing. Scarlet fever was a serious and often fatal disease that affected many people during the 19th century, however, it has since declined to the point where it is now extremely uncommon, all without the aid of vaccines. Further evidence that refutes the effectiveness of vaccines can be discovered in the statistics that surround whooping cough. In a 1999 outbreak, 68 cases of whooping cough were found in people that had previously been vaccinated for the virus. Additionally, a study on tuberculosis conducted by the World Health Organization found that of 260,000 people, there were more positive TB cases in those that had been vaccinated as opposed to those that had not had the shot. Finally, although polio was deemed to have been “wiped out” of the United States in 1979, all recorded cases of polio that have occurred since have been caused by the virus’ vaccine.

A Lucrative Industry Vaccines are not the major money makers for drug companies. Asthma drugs and diabetes medications are far more lucrative. That is not to say that vaccines are not profitable for them, however. Chrion, a flu vaccine manufacturer, recently signed a $64 million contract to create H5N1 vaccines for the United States government.

Sanofi-Aventis, the largest maker of United States flu shots, signed a similar contract for $100 million. As of 2006, the hepatitis B vaccine had generated over $2 billion dollars in sales, which does not include the money made from administering the vaccine. Two drug company giants, Merck and Wyeth, have each sold over $10 billion worth of vaccines. One of the most controversial modern vaccines, Gardasil (meant to protect young women against HPV and cervical cancer), had sales totalling over $365 million in the first quarter of 2007 alone. So, although vaccines are not the golden goose of pharmaceutical companies, they are certainly a rewarding endeavour.

Should You Choose Vaccination?

What are the Alternatives?

The vast amount of conflicting information makes it difficult to decide whether or not to vaccinate one’s self and one’s children. The Government of Canada recommends that infants be vaccinated against diphtheria, tetanus, pertussis (whooping cough), and polio at birth, followed by influenza, measles, mumps, hepatitis B, and rubella within two months. As the child ages, there are a variety of other vaccinations and boosters that they can be immunized for as well. Some schools require that children are immunized before they are admitted into classes, so parents

need to be aware of this before making the decision to vaccinate or not.

If you decide that vaccination is not right for you, there are a variety of daily steps that you can take to protect your health and that of children too. The immune system is the key to fighting off viruses and diseases, so it is important to ensure it is kept in top condition. Partially hydrogenated fats should be avoided since they promote inflammation and prevent healthy fats from accessing cells. Avoid foods with lots of sugar, white flour, and pesticides, as these are very difficult for the body to process. If children tend to get frequent ear infections or colds, try supplementing with colostrum. For mothers, breastfeeding is the best way to protect children from sicknesses. Breastfeeding prevents infections and reduces the chance of contracting childhood sickness. Antibiotics, antihistamines, and decongestants suppress the body’s immune system and add more chemicals into the bloodstream, which can encourage infection. If allergies, colds and flus are reoccurring issues, try building the immune system with products like quercetin, medicinal mushrooms, and vitamin C. An excellent product for building the immune system is an immune modulator like Immuno-Care or Moducare. These products improve normal immune responses, thus improving issues like allergies and infections. For those that still like the idea of vaccinations to ward off the flu, but do not like the conventional shot, there is Influenzium – a homeopathic remedy made from the modern flu vaccine. Influenzium changes every year so as to be up to date with the most current flu vaccine.

Protect your immunity with these recommended products Ki Immune Defence & Energy Formula by Martin & Pleasance supports the immune system to help fight off infection and illness. Traditional Chinese Medicine addresses both important symptom relief combined with the principals of balancing energy, strengthening immunity and building reserves within the body. A strong immune system and healthy white blood cell numbers are your first line of defence against illness, infection and fatigue.

14 | November/December 2012

Vitamin C8 by New Roots delivers a more complete vitamin C supplement.

Vitamin C8 is an antioxidant that comes in many different forms and claims regarding its effectiveness and bioavailability. Vitamin C8 uses a number of different buffered sources in order to provide you with the most versatile vitamin C supplement available.

Insluenzinum by Boiron is a homeopathic remedy made from the updated influenza vaccine. The composition of Boiron Influenzinum 9CH changes each year according to the antigenic variations detected by the World Health Organization surveillance network. Therefore, Boiron Influenzinum 9CH is best purchased every year.

GOOD

Nutrition

Eating to

by Lisa Kilgour, rhn

Manage Stress Lisa Kilgour is a Registered Holistic Nutritionist.

She provides one-on-one consultations and teaches workshops in the Okanagan. To find out the underlying cause of your symptoms, or to find the diet that helps you feel your best, visit www.EatMoreRealFood.com

you feel satisfied all morning and can help keep you away from those sugary treats at your fingertips. Organic 5% fat (or higher) yogurt with berries or a soft-boiled egg (or two) with sprouted grain toast will start your day off right.

Reduce Foods that are “Energy Drains” Energy draining foods are ones that need precious B vitamins and minerals from your body to digest them. Nutrient-poor refined sugars, refined flours, and large amounts of caffeine are all in this food category. During stress, your body needs these nutrients to support your adrenal glands, and will become depleted quickly if you add just a few sweet treats to your day. In particular, stay away from caffeinated sugary drinks.

These will stress the body and leave you craving sugar all day. Drink water, teas, and even organic black coffee (but no more than two per day) instead.

‘Tis the season of work parties, gatherings, and I hate to say it… stress. While the holiday season can be a favourite time of the year, our schedules can suddenly become jam-packed and we start to feel sick and tired. Sugary treats, alcoholic drinks, longer hours, and stress-filled days start to become the norm. Chronic stress can also reduce your immune system and set the stage for that annoying cold or flu that’s going around the office or your child’s school.

Diet can play a huge factor in how your body manages stress. Food can support your body and help it through this stressful time, or it can tax the body even more and can become another burden on the

body. With just a few small changes, you can support your body and enjoy this time of year again!

Breakfast Breakfast is a meal that is often skipped when we start to feel rundown, but is a very important meal in order to start your day off right. By skipping breakfast or by having a highly refined breakfast, you’re setting the stage for a day of sugar cravings and blood sugar crashes. Those cookies that your colleague brought into work will be very, very attractive.

On the other hand, a healthy breakfast high in protein and healthy fat can help

Increase Nutrient-Dense Foods These are foods your body will thank you for! Fruits, vegetables, nuts, seeds, and whole grains (like quinoa or brown rice) are chock-full of nutrients that will support your adrenal glands and keep your energy high right through the holidays. Also keep seasonal vegetables in mind as the weather cools; they will warm you up and are great at reducing those “comfort food” cravings.

Squashes, potatoes, carrots, and kale are all abundant in this season.

By reducing energy draining foods while including more nutrient dense foods into your diet, your body will be able to manage the stress easier. Be kind to your body this season and your body will reward your efforts with fewer colds and the energy to enjoy yourself with your family and friends.

the good life The Newsletter of Nature’s Fare Markets | 15

GOOD

Nutrition

Gluten-free meals around the holidays can be difficult especially if you are having guests over who may not be gluten-free themselves. These tips will ensure that your holiday meal is healthy, delicious, and gluten-free. It’s very possible that your guests will only know a dish is gluten-free if you tell them!

Turkey & Fixings Turkey is naturally gluten-free but some turkeys may have added flavourings that could contain gluten, so be sure to check for that. Gravy and stuffing typically both contain gluten, but you can easily make versions that are gluten-free. For instance, instead of using wheat flour to thicken your gravy, try using arrowroot starch – it is naturally more effective as a thickener and is gluten-free too. If you add bouillon cubes to the gravy be sure to check that they are gluten-free. Making gluten-free stuffing isn’t too difficult. Instead of wheat bread, use a loaf of gluten-free whole wheat bread, 16 | November/December 2012

toasted and cut into cubes. Another alternative for different flavour and texture, is to use naturally gluten-free corn bread for your stuffing; just be sure to check the label for any hidden gluten that may have been added. Follow your favourite recipe, and avoid buying pre-made mixes unless they state they are gluten-free on the label.

Veggies & Starches All vegetables are naturally gluten-free so you are safe to serve all of your favourites.

Be careful that the ingredients you add to the vegetables do not contain gluten though, as many spice mixes and pre-made sauces contain gluten. Potatoes, sweet potatoes, and yams are common on the holiday table and both are naturally gluten-free.

Sweets There is a great selection of gluten-free baking mixes and baking ingredients on the market today, so it shouldn’t be too hard to make amazing desserts without all the gluten. A highly rated gluten-free

baking mix is Pamela’s Baking and Pancake Mix. It combines brown rice flour, white rice flour, almond meal, and tapioca starch, which produces a batter with a consistency similar to that found in wheat flour. Pamela’s also offers a gluten-free mix for bread.

If you prefer to make your products from scratch instead, brown rice flour, white rice flour, quinoa flour, amaranth flour, and sorghum flour are all good alternatives to wheat. Make sure to add a starch like tapioca starch to provide the “glue” that gluten would normally give to a recipe. Be aware that packaged mixes for Jello or pudding products most likely contain gluten. A good alternative to use is agar agar, a natural thickening agent which can be found in the baking section.

Gluten-Free Biscotti with Cranberries & Pistachio Ingredients ¾ cup

amaranth flour

¼ cup

almond flour

3 tbsp

tapioca starch

2 tbsp

arrowroot starch

¾ tsp

guar gum

In another mixing bowl, beat eggs and sugar until blended. Add dry ingredients to eggs and sugar and mix until blended.

½ tsp

gluten free baking powder

Fold in cranberries and chopped pistachios. Stir to combine.

18

/ tsp

salt

2

free range organic eggs

½ cup

granulated cane sugar

1 tsp

almond extract

½ cup

dried organic cranberries

1½ cups

shelled organic pistachios (1 cup coarsely chopped, ½ cup finely ground)

1 cup

confectioner’s sugar

1 tsp

almond extract

Place the glazed biscotti on a wire rack to allow the glaze to firm up.

2 tbsp

coconut milk or almond milk

Store in an airtight container.

Directions Preheat oven to 325°F. Recipe: www.glutenfreecooking.about.com

Combine all dry ingredients except sugar in a medium mixing bowl. Whisk to combine.

Pour into a lightly buttered baking dish and bake for 30–35 minutes, until just starting to turn golden brown. Cool for 5 minutes. Use a sharp knife to divide the biscotti into 4 equal sections. Cut each section into 4 even slices (about ½" wide).

Bake biscotti slices for an additional 15 minutes, or until crisp.

In a small mixing bowl, combine confectioner’s sugar, almond extract and the non-dairy milk. Stir until smooth. The glaze should be thin enough to coat the biscotti, but not so thin that it drips off. If the glaze is too thick, stir in more non-dairy milk, 1 teaspoon at a time until you get the correct consistency.

Dip each cooled biscotti piece in glaze, leaving 1" at one end unglazed.

While the glaze is still wet, dust the glazed section with ground nuts.

Makes: 16

Gluten-Free Baking Conversion Chart Use Together to Replace Wheat

Amount of Wheat Flour in Recipe

½c

1c

1¼ c

1½ c

1¾ c

2c

2½ c

2¾ c

3c

/3 c

½c

¾c

1c

1¼ c

1½ c

1½ c

2c

2c

Potato Starch

2 tbsp

3 tbsp

/3 c

5 tbsp

5 tbsp

1

/3 c

½c

½c

2

Tapioca Starch

1 tbsp

1 tbsp

3 tbsp

3 tbsp

3 tbsp

1

/3 c

¼c

¼c

1

Xantham Gum

¼ tsp

½ tsp

2

/3 tsp

¾ tsp

1 tsp

1 tsp

11/8 tsp

1¼ tsp

Rice Flour

1

1

/3 c

/3 c

1½ tsp

Courtesy of: www.gygi.com/blog

the good life The Newsletter of Nature’s Fare Markets | 17

Gluten-Free Gingerbread people Ingredients

1 cup

arrowroot starch

2 tsp

ground ginger

1 tsp

ground cinnamon

½ tsp

ground nutmeg

½ cup

dark, unsulfered molasses

½ tsp

salt

¼ cup

confectioner’s sugar

½ tsp

baking soda

¼ cup

softened butter (½ stick)

½ tsp

guar gum

1 tsp

vanilla extract

18 | November/December 2012

Recipe: www.glutenfreecooking.about.com

1 cup superfine brown rice flour, plus more for rolling

5

Directions Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or lightly grease.

Sift all dry ingredients together and set aside.

Cream butter and sugar, beating with a mixer on high speed for 3–5 minutes until light and fluffy.

Add molasses and vanilla and stir until combined.

Slowly add dry, sifted ingredients to butter mixture and blend just until a stiff dough forms.

Place dough between 2 sheets of plastic wrap lightly dusted with rice flour. Roll out to ⅛" thick.

Dip cookie cutter in rice flour and cut out gingerbread men. Use a rice flour-dusted spatula to transfer cookies to baking sheet. If the dough gets too soft while you are working with it, place in the freezer for about 5 minutes until firm.

Bake for 10 minutes, or until cookies are firm to the touch. Cool and decorate with your choice of icing or other decorations.

Makes: 20 cookies (depending on size of cookie cutter)

Gluten-Free Gravy Thickeners

1. Arrowroot This popular

thickener has a neutral flavour, and gives sauces a shiny, glossy sheen.

Be careful not to mix it with dairy, or it will make your sauce slimy.

How to use: Use one-half to one tablespoon per cup of liquid. Whisk in a tablespoon of cold water to create a slurry. Then whisk slurry into hot liquid. Stir for about one minute until it thickens.

2. Cornstarch With low gloss

and a mild, sweet flavour, cornstarch thickens gravy immaculately, especially if there is dairy present.

How to use: Use one-half tablespoon per cup of liquid. Whisk cornstarch in a tablespoon of cold water to create a slurry. Then whisk slurry into hot liquid. Stir for about one minute until it thickens.

3. Guar Gum Guar gum is a

neutral-tasting thickener frequently found in a wide range of products like dressings, ice cream, and even toothpaste to act as a binder and thickener. It is much stronger than cornstarch, so use sparingly.

How to use: Use between one-fourth to one-half teaspoon per cup of liquid. Whisk

the guar gum in a tablespoon of cold water to create a slurry. Then whisk slurry into hot liquid. Stir until completely dissolved.

4. Kuzu Root Starch Used

in macrobiotic recipes and Japanese cuisine to thicken sauces and gravies, kuzu root transforms liquids into a dark, savoury gravy that pops with umami flavour. You may need to crush kuzu in a pestle and mortar or spice grinder to break up large chunks before use.

How to use: Use one-half teaspoon per cup of liquid. Whisk kuzu in a tablespoon of cold water to create a slurry. Then whisk slurry into hot liquid. Cook until the liquid becomes transparent and thick.

5. Tapioca Starch This neu-

tral-tasting, jellying starch thickens quickly at low temperatures, so it’s the perfect starch to use if you need to correct the thickness of your gravy right before serving.

How to use: Use one tablespoon per cup of liquid. Whisk tapioca starch in a tablespoon of cold water. Then whisk slurry into hot liquid. Stir until thickened.

GLUTEN-FREE Turkey STUFFING 2 loaves

gluten-free bread, diced into 1" cubes

Directions

2

large ribs organic celery, medium diced

Preheat oven to 425°F.

1

large yellow organic onion, medium diced

2 tbsp

organic olive oil

Sauté the onion and celery in olive oil on medium-low heat until translucent.

2 tbsp

organic garlic, finely chopped

1 tbsp

fresh rosemary, finely chopped

Add the garlic, rosemary, sage, and thyme. Stir and cook until you can smell the herbs, about 1–2 minutes. Remove from heat.

1 tbsp

fresh thyme, finely chopped

1 tbsp

fresh sage, finely chopped

1 cup

organic chicken stock

1

egg yolk

½ tsp

sea salt

Add the cooled celery, onion, and herbs mixture into the chicken stock and egg mixture. Toss in the bread cubes and stir to coat the bread.

Add the salt and pepper and toss again. Place into a lightly buttered casserole dish and cover with aluminium foil. Bake for 20 minutes.

Remove the foil and bake for another 10 minutes. Bake until a toothpick inserted in centre comes out clean.

½ tsp

freshly ground pepper

Serves: 6–8

Toast the bread cubes and cool to room temperature.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl. Slowly pour in 2–3 oz. of the chicken stock to the egg yolk while whisking. Add the rest of the chicken stock to the egg mixture.

the good life The Newsletter of Nature’s Fare Markets | 19

Recipe: www.glutenfreegirl.com

Ingredients

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GOOD

Fitness

X

CEL

IP

FI

SS

E

T FIT

TNE

Reducing Restriction with massage

by Rhonda Catt

Rhonda Catt specializes in athletic conditioning at the professional level as well as for the weekend athlete.

Rhonda encourages clients to be life-fit rather than gym-fit and believes that reducing dysfunction & improving quality of movement is the key to better performance.

Most people have some sort of movement problem, and fascial restriction is often the cause. Movement is restricted by “trigger points” or “tender spots” that feel like localized tenderness on muscle tissue.

Trigger points can affect movement by keeping tissue short or stiff. The quality of movement may decline because as you feel stiffer, you move less, leading to a higher level of inactivity – especially as we age.

When it comes to movement, the body acts as one with “lines” or “chains” of muscle and connective tissue. When one area of our body moves it affects the entire line of tissue. So, when trigger points develop in the muscle, this can sometimes cause “referred pain”, meaning that the trigger point is in a different spot then where the pain is.

An issue with our shoulder may actually be an indicator of a problem with an entirely different area of our body along that same line.

Soft-tissue manipulation (massage, rolling) can help restore proper function of the tissue and is an effective treatment for various soft-tissue and joint dysfunctions.

body (back of legs/back) wraps upward over the skull and ends on our forehead.

Testing this line is simple: Stand tall then reach down toward your toes, letting your head hang down. Make a note of your restriction. What do you feel? Can you touch your toes? Now, massage the feet. A golf ball is an ideal tool to use for this. Working on each foot at a time, press and roll the ball along the whole surface of the bottom of the foot, concentrating at the base of the toes and the inside and outside of the arch and heel. Exert enough pressure to massage well, but that you can tolerate any tender spots. Do this massage for 1–2 minutes. Then re-do your toe touch. Is there a difference? Did you reduce your restriction? This is a great example of how massage therapy can do wonders for our body. Carla Buchanan, rmt at Northend Spine & Sports explains that Massage and Myofascial techniques can decrease the “glued” feeling that can come with softtissue tightness and injuries.

Let’s look at one specific line – the superficial back line – and see how it functions. This line runs from the bottom of our toes/foot/heel up behind the

For more information check out www.excelfit.ca, or www.cattconditioning.com

A golf ball foot massage can help with myfascial release.

Try these recommended products to Support your workout

Ultimate Lean Energy by Preferred Nutrition helps to enhance your metabolic rate, lose fat instead of valuable muscle tissue, move fat away from storage to become a primary fuel source, create a natural uplifting feeling, burn more fat during exercise, and reduce appetite.

Ultimate High Alpha Whey Protein

by Preferred Nutrition aids in building, repairing and replacing body cells for faster recuperation, building and repairing muscle, skin, and bones, reducing appearance of wrinkles, promoting beautiful hair and nails, improving metabolism, enhancing immunity for greater defence against disease, effectively reducing stress, effectively lowering cortisol, enhancing feel-good brain chemicals (serotonin), and efficient sleep.

Magnesium by Inno-Vite Magnesium is needed for more than 300 biochemical reactions in the body.

It helps the body to metabolize carbohydrates, fats and proteins; aids in the development and maintenance of bones and teeth; and promotes tissue formation and proper muscle function. Magnesium also helps regulate blood sugar levels, promotes normal blood pressure, and is known to be involved in energy metabolism.

the good life The Newsletter of Nature’s Fare Markets | 21

GOOD

Health

Natural Immune Support

by Dr. Jan Van Slama, phd and Dr. Slama, phd

Scientifically Proven Echinamide® is the trademarked name of a unique patented, super-extracted echinacea concentrate developed and marketed by Natural Factors Nutritional Products. The commitment of Roland Gahler, Owner and Chairman of Natural Factors, and the persistence and expertise of his science team, have led to the development of what are now considered, by leading authorities on echinacea, to be the ultimate immune supporting herbal products on the market anywhere.

You may have seen bright purple coneflowers in a neighbour’s garden. Maybe you have some in your own yard. If you pick them, dry the plants and grind them up, could you use them to prevent colds and

flu? It might be a good high school science experiment, and you might even observe some benefits, but don’t waste your time.

There are a lot of factors that determine the efficacy of any herbal product. Natural Factors has invested in all the time, expertise and scientific research needed to develop the most trusted and effective echinacea products for immune support.

Grown under certified organic standards at Factor Farms, Echinamide is the gold standard E. Purpurea extract, produced under careful control by Natural Factors, from organic seedlings, carefully harvested and extracted, and delivered to your local health food store.

Natural Factors products containing Echinamide are unique 1 Improved Analytical Techniques Natural Factors medical and science teams have developed chemical analysis techniques to isolate and measure the specific substances (phytochemicals) within Echinacea purpurea that are responsible for its immune enhancing effects.

2 Optimum Growing Conditions Natural Factors has determined the optimum growing conditions for Echinacea purpurea, and they use 100% organic methods, to grow E. purpurea at Factors Farms in the Okanagan Valley of British Columbia. In this way they grow echinacea that has consistently high levels of all active compounds.

3 Precise Harvesting By determining the level of active compounds throughout the growing cycle, Natural Factors agricultural experts are able to harvest the echinacea at the most ideal time— when it is highest in active compounds.

4 Only Fresh Herb is Used Natural Factors uses fresh echinacea.

Up to 30% of the herb’s active compounds can be lost in the drying processes used by many other growers and manufacturers.

5 Advanced Extraction Techniques Many key compounds in echinacea are typically lost during extraction or are left behind due to inappropriate extraction methods. Natural Factors has developed a patented extraction technique to produce Echinamide, with the highest levels and broadest range of active compounds available.

6 Improved Experimental Models Natural Factors worked with leaders in pharmacology to develop the experimental models designed to better understand and measure the immune-enhancing effects of echinacea.

7 Proper Clinical Evaluation The encouraging results from double-blind studies with Echinamide have been backed up by clinical trials at major universities.

Boost your immune system with these recommended products Anti-Viral Fresh Herb Extract by Natural Factors is your most potent ally against viral and bacterial infections. It contains the clinically tested and patented ECHINAMIDE® formulation, along with four other herbs that have demonstrated immune stimulation properties.

22 | November/December 2012

Anti-Viral Tincture

by Natural Factors is your most potent ally against viral and bacterial infections. It contains the clinically tested and patented ECHINAMIDE® formulation, along with four other herbs that have demonstrated immune stimulation properties.

Sore Throat Relief by Natural Factors Helps calm sore, scratchy, or dry throats.

Improves breath.

Provides protection from the colds and flu. Convenient purse/ pocket size.

Anti-Cold Tincture by Natural Factors Broad spectrum support for viruses, bacteria, fungi and yeast. Antimucosal properties. Excellent for those who have trouble swallowing pills. Highly bioavailable. Clinically proven.

Certified organic. Locally grown echinacea.

Staff Profile What is your favourite part of work-

make you fear what it might be doing to you when eating it.

The little gags Steve (grocery manager) writes on the lead sheets for the purchase orders.

ing for nature’s fare?

Pretend this is an award speech; who would you Like to give a

what is your Role at Nature’s Fare?

Shipper/Receiver, Langley

what makes you smile?

Take your pick: great industry, great The many friends, family… heck, even position, great store manager, great co-workers and acquaintances in my life — most of whom co-workers, and a great company. I don’t deserve.

Digging myself Cra ig Borne out of debt and going from just getting by to getting ahead.

Curried Chicken Quinoa Work hard at your job and work even harder on yourself.

Prairie Naturals Alpha-Lipoic Acid and Vega Açaï Read everything you can get your hands on as there’s no Pre-Workout Energizer limit to self-improvement!

Good, clean food that doesn’t shout out to and why?

what is your favourite food served

what is your greatest personal achievement?

at the apple organic bistro?

the once piece of advice you would give to the world?

what are your favourite vit/sups from Nature’s Fare?

what does organic mean to you?

Nature’s Fare Update Certification • We are a certified “Climate Smart” business. www.climatesmartbusiness.com

• Our Save-a-Bag Campaign has raised $17,351.22 for the Food Bank and $6,281.66 for the Sierra Club as of the end of September 2012.

Awards

• We are happy to be involved with Healthy Horizons Honduras. We have donated multi-vitamins, children’s multivitamins, and prenatal vitamins to this organization. www.healthyhorizonshonduras.ca

• We are proud recipients of the Langley Advance Newspaper’s “Best of the Best” award for the “Best Vitamin/ Health Food Store”.

Events • We have been awarded the Vernon Chamber of Commerce “2012 Green Business Award”.

Apple Bistro • Look for our seasonal offerings this fall and winter: Roasted Brussels Sprout and Prosciutto Salad Spicy Moroccan Squash Salad Autumn Squash Salad

• Thank you to everyone who joined us in celebrating our 19th Anniversary on September 14–16! The event was a huge success.

Congratulations to ­­­­­Tracee Vandergeest, our 19th Anniversary Sale grand prize winner of two nights stay at Harrison Hot Springs Resort & Spa, courtesy of Vega.

* all beets, squash, and carrots used in Apple Bistro products come from local sources

Contributions We are very proud of our contributions to the community.

• We have donated over $22,000 to the SPCA, Children’s Wish Foundation, Salvation Army, Upper Room Mission, Kelowna Women’s Shelter, and more in the past year.

Mais St. Thomas, representative from Vega (left), and Kathleen Johnson, manager of Nature’s Fare Langley (right), present winner Tracee Vandergeest (centre) with the Nature’s Fare Markets 19th Anniversary Sale grand prize.

the good life The Newsletter of Nature’s Fare Markets | 23

Locations Live well. Live organic.

“

Ethically assisting our customers on their journey to better health.

Shop smart

”

Lowest Price Guarantee We will beat any local competitor’s advertised price on vitamins & supplements by 10%!

5% Discount Days* Senior’s Days (60+): Wednesday & Thursday | Family & Student Day: Sunday *On regular priced merchandise. Days may vary depending on store.

Kelowna 120 – 1876 Cooper Road 250.762.8636 Langley 120 – 19880 Langley ByPass 778.278.1300 Penticton 104 – 2210 Main Street 250.492.7763 Vernon 104 – 3400 30th Avenue 250.260.1117 West Kelowna 104 – 3480 Carrington Road 250.707.3935

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