Frequently on Sundays one person cooks a big vegetarian feast and we invite people to come over for a community dinner. Usually guests are asked to bring something to contribute to the meal. The person responsible for cooking receives $25 from our house fund. It can be a good chance to try out new vegan recipes.

In December, Colleen and Du Fei generously provided an enormous Chinese-style feast with dozens of dishes. These two lived at the house for only two weeks but we became good friends with them. They have since returned to China.

Back in Spring I wrote about having to prune our Concord grape vine by breaking several of the buds off with my thumb nail.

I wrote: “…one advantage of pruning just the buds, is that you will end up with a thick network of branches that will help block raiding raccoons from reaching the finished grapes that hang down from the vines.”

It worked. The grapes became ripe in early September and were visited by hungry racoons nightly. They ate a bunch and dropped some, but because of the thick mat of vines, many of the grapes that hung down were too hard for them to reach. The same was true for the birds. We were able to harvest grapes whenever we wanted up until mid October. I know someone who cuts all his grapes off early on and composts most of them to avoid the inevitable mess caused by the coons. Our neighbour, Josee lost his grapes to racoons last year, so this year he also cut his very early.

This pruning adaption has allowed us to share the grape abundance among all our furred, feathered and human friends.

In September, I joined a really cool Toronto group called Not Far From the Tree. They harvest fresh fruit from people’s backyards. The group is made up of volunteer gleaners. Everyone benefits: the tree owners who get a share of the harvest and their yard cleared of falling fruit, the volunteers who get exercise, social interaction and a share of the bounty, and homeless shelters who are the main recipients of this free harvest. The program is also very good for the environment as it supports locally-grown produce – you can’t get more local than a backyard tree. Eating this way avoids agricultural pesticides and herbicides as well as the fuel for long distance shipping.

John (who lives at the house) and I went on a couple of pear picks this Fall. We were assigned to a huge tree with an enormous bounty of fruit. At the end, our share amounted to over 50 pears each. I climbed high into the tree and took the following photos.

John picking pears with Shannon and Jen, two other volunteers

Helen bravely climbs up to get another heavy bag of pears that I am about to hand her.

A couple weeks later, we picked another pear tree. This time I recorded the count: 12 large bags (and one bucket for the owners). Together they weighed about 250 pounds (over 110 kilograms). I estimate we got 1150 pears from that single tree. There were still a lot more that we couldn’t reach and others that weren’t ripe enough yet. And before we arrived much fruit had already fallen. The owner reported that a small branch weighted with pears had come crashing down a few days prior.

Our team of gleaners including the tree owners on the left. I am in the center. We picked this pear bounty in just a few hours with the help of the blue tarp in the photo. With a person holding each corner, it was held suspended below the tree while I was high up in the canopy shaking branches.

Fruit trees produce a lot food using very little land. Years ago, I researched how much land it takes to feed people. I wanted to know how the land footprint compared between vegetarians and meat-eaters. If you divide all the agricultural land in North America by the population it comes out to about 3.5 acres per person. But it turns out that vegetarians can subsist on a fraction of this amount.

Picking pears this Fall really proved to me how true and important this is. Just a few trees can produce more food than you could possibly eat in a year. Other plant foods such as potatoes and grains are also very productive. Eating low on the food chain frees up farmland that can be returned to wilderness. It also means less soil erosion, less dams, less pesticides and less energy use.

In addition to pears, Not Far From the Tree has picked apricots, apples, elderberries and grapes. So far this year they have picked over 3,003 pounds of fruit that would have otherwise fallen to the ground.

In a large house like ours, there are always people coming and going. Some of us leave for a few months and sublet, others move on to other places and situations.

Here are some of our past residents. For a list of who currently lives here, see the Co-op House page.

Diana subletted from Joe for the first half of 2009. She writes: ” One year ago I moved back to TO from Victoria BC, where I was applying my music education to teaching piano, as well as: learning and instructing social Cuban Latin dancing, practicing yoga, learning and performing belly dancing, experimenting with art therapy and researching spiritual practices of healing.  Recently I travelled to India for several courses at meditation centers and hope to make travel part of my life. For about 2 years now I practice vipassana meditation and planning to attend my first long meditation course in Merrit BC this spring.  Currently I instruct piano privately to children, teenagers and adults under “Fun Piano Lessons” and would like to develop a practical teacher training program for first time teachers. I have been a vegetarian since 2002 and I am hoping that living in this house will enrich my intention of conscious living, making consumption choices that are good for the earth, and challenge and stretch my boundaries in awareness and active participation.

Dec 2008: Jasmine moved out to travel in Mexico. She had just finished her BA in religious studies at U of T.  “With her degree she will make bowls out of clay and travel to warmer places.”

Spring 2008: Basil moved back to Ottawa for work, but is now back in Toronto living nearby with his partner. He is a multimedia artist, “building slowly on my grad studies and working for a private company that works for non-profit organizations. I’m a 25 years old guy. Nomadic – lived in about 5-6 countries for more than 6 months in each country! I love food and cooking, performance and non-traditional art forms, gardening, and much more.”

Jan 2008: Meaghan moved on to Edinburgh to pursue a Master’s degree. She writes: “This past year, I worked in sub-Saharan Africa with HIV/AIDS related issues, and lived in community in South Africa as well, sharing a home with a single African mom and her son, and fellow volunteers. I am returning to school to pursue a degree in international public health, with the dream of getting back to Africa to work within these communities again. I love jogging, sewing, crafts, jazz music and reading books that change my mind.”

Nov 2007: Darrick left to go to South East Asia to make a film about orphaned wild animals. He has been a vegan/animal rights activist and environmentalist for many years. Prior to that he was involved with peace activism. He is a member of the Sea Shepherd Crew, works as a fire fighter, and does renovation jobs to raise money for worthy causes.

As mentioned last month, John caught a little mouse in the sink by putting a glass over him. Later we released him outside. When you can actually catch a mouse with a glass, that is probably a sign that you are over-run with them.

At the following house meeting we decided to get some live traps. I was down at the Green Living Show a couple of weeks later and Green Leaf pest control was there selling the Ketch-All trap for $20. We gave it a shot, and its a magnet for mice! Caught 8 altogether over a period of about three days with no bait.

I thought it was some new technology, but I googled it, and the trap has been around since 1924. What makes it so effective is that it takes advantage of a mouse’s natural curiosity to explore. The trap has a tunnel through it. When a mouse enters, a spring-loaded baffle side swipes them into a spacious side chamber. Then we release them outside. I found a good spot by some railway tracks.

As more mice get caught and released, they leave behind their scent inviting more mice to explore (or perhaps they are looking for their friends). It is suggested that you place the trap against the wall. The trap’s tunnel then seems like a shortcut to mice running along the wall. While no bait is necessary, I placed a piece of apple inside so that the mouse wouldn’t get too thirsty once caught. It was pretty obvious, though, when a mouse was inside as they chew on the metal, making a loud sound.

I think we caught them all. The trap has been silent for over a week and there is no sign of mice.

For more information, see Veg.ca’s excellent article called Dealing with mice and rats: A humane approach to pest control. The ultimate solution is to seal up all your cracks. Our kitchen is full of holes which will eventually be filled when we get to the pending renovation. Until then, we will have to rely on humane mouse trapping.

Update: Since this post, two mice have been seriously injured in this trap and two others died. We contacted the manufacturer and this is a known problem with the Ketch-All trap. He recommended a more humane (and apparently equally effective) trap called the Pro-Ketch. Also, I was able to modify our trap and appear to have fixed the problems. Keep reading for more on this.

Two mice die

In Aug 2008, after one little mouse got injured in the trap and two others died, we stopped using this trap. The injured one tried to force his way out of a gap in the metal and badly cut his face. I attempted to fix that problem by hammering the metal side to narrow the gap. One of the mice that died was due to the trap being moved too quickly. The trap can trip if giggled, causing a mouse trapped inside to jump at the same time as the trap rotates. Fortunately, he was instantly killed because the device slammed his neck. But the other mouse that died got crushed mid-body in the rotating mechanism. We found him later, so no idea how this happened. The clean up was not fun.

After this happened I spoke to the manufacture and was told to make sure the trap is wound 8 to 10 half turns. Not too few and note too many.  But he said that he couldn’t guarantee that mice won’t die. It does happen occasionally.

We gave the trap another try as there were getting to be quite a few mice in our kitchen. Right away we had a problem. The first mouse to be caught tried to squeeze his way through the slight gap between the baffle and the side wall. See photo.

This mouse died trying to force his way through a small gap in the metal.

I modify the trap

So we stopped using the trap again. The distributor in Toronto, who I also contacted, had mentioned that  “the speed as to which the mouse is traveling through the device” is variable and can lead to a failure.

I came up with a solution to both of these problems (the gap, and mice moving too quickly) by adding a small piece of metal to each side of the trap. See photos below. I put the trap back into commission and over the next several days caught six mice with no casualties.

A small piece of sheet metal was screwed to each side.

This is a view through the tunnel. Mice are now restricted from running through the trap too quickly, and once they are trapped inside, the added metal pieces prevent a mouse from trying to squeeze out.

If you are going to use this trap, make sure to check it frequently, and when removing a mouse, move the trap gingerly outside without knocking it. We put the caught mice in a tall white bucket before releasing them. Also be sure to modify it by adding two pieces of sheet metal to each side, attached with 1/2 inch sheet metal screws. Very easy to do. I have also contacted the manufacturer about this, so hopefully the design can be modified eventually.

A better trap?

In our first conversion, the manufacturer suggested a more humane (and apparently equally effective) trap called the Pro-Ketch. It has no spring-loaded parts that need winding. Instead mice squeeze through a one-way door.

Spring has sprung here in Toronto. Along with the first crocus flowers, there are tender edibles in the backyard and burdock and Jerusalem Artichokes to dig up. There are also more mice scurrying about our kitchen, and a few black ants.

Horseradish sprouts are one of the first harvestable plants in the Spring. They are spicy but quite delicious especially in a sandwich or with corn chips. They don’t last long, in a few days they will be too spicy and tough to eat. But by then the stinging nettle will be ready.

Stinging Nettle shoots. These are another early edible green. You have to cut them with scissors as the pricks will sting your skin, but once you boil the young leaves for a few minutes they go limp and are quite delicious in soup or by themselves. A friend of mine transplanted some for me several years ago. We keep them in a separate shady part of the garden as they grow like a weed and spread.

In the backyard we also have burdock roots and Jerusalem Artichokes (kind of like a potato) to dig up, and there is always dandelion greens and roots.

This year, once again, I forgot to trim the grape vines during the winter. Once Spring starts, any cuts will result in sap pouring out. A solution is to break several of the buds off with your thumb nail. Pruning a grape vine makes for larger grapes, and one advantage of pruning just the buds, is that you will end up with a thick network of grape vine branches that will help block raiding raccoons from reaching the finished grapes that hang down from the vines.

John caught this little mouse in the sink by putting a glass over him. Later we released him outside. We also trapped a little guy that had gotten himself locked in one of our cabinets. I also found one dead in the shower. I suspect that the neighbours maybe poisoning them. We share a party wall. Veg.ca has a good article called Dealing with mice and rats: A humane approach to pest control.

At the house we aim to eat a fair bit of local foods which isn’t always so easy in the winter. We shop at the nearby Dufferin Grove Farmers Market where the selection has whittled down to potatoes, beets, cabbage, onions, squash, leeks, turnips, shiitake mushrooms, celery root, carrots, apples, fresh baked bread from the brick ovens, and baby greens from a greenhouse. That last item turns out to be not necessarily the best choice for the environment. Greenhouses often require large amounts of energy for heating and lighting. See previous article.

Many of these items were harvested a couple of months ago, but hearty roots, cabbage, squash and apples are technically still in season since they are easily stored.

Eat local, seasonal and low on the food chain to minimize climate chaos gas emissions

According to a UN study reported in the Guardian, climate change emissions from shipping amount to 1.12 billion tonnes of CO2 a year, or nearly 4.5% of all global emissions of the main greenhouse gas. This is almost three times higher than previously believed. Ships exploit a ready supply of the world’s cheapest, most polluting “bunker” fuel. Marine heavy fuel oil, which is burned by all large ships, is the residue of the world’s oil refineries. It is as thick as tar. Burning the stuff also releases alarming levels of cancer-causing air pollution (see pdf graphic). The industry has grown rapidly – to the point where it now carries more than 90% of the world’s trade by volume, and has tripled its tonnage carried since 1970. Cargoes also have to travel further due to a shift of production away from the US and Europe to China and south Asia.

“Food imports from China have exploded over the past decade, rising nearly 300% to more than $705 million last year,” says a May article in the Toronto Star that cites Statistics Canada. China is now Canada’s fifth largest supplier of fresh fruits and vegetables. Another big category is fish and seafood. At the Toronto Food Terminal, Chinese peas sell for ten dollars a case. A vegetable wholesaler told the Star, “In Canada you couldn’t do it for that price if everybody worked for free!” There is the risk of Canadian farmers being priced out of existence.

On a positive note, sea-freight emissions are much less than if you were to ship the same weight by airplane. The aviation industry is responsible for about 650 million tonnes of CO2 emissions a year. And due to their huge cargoes, ships are usually more efficient than trucks, and you don’t have to build highways.

Local foods not always best

The New Yorker has an eight page article titled Big Foot that takes a close look at carbon footprints. The local 100-mile diet – eating only foods produced within a 100 mile radius – has been promoted as the ultimate in ecological eating. But it turn out that when evaluating food, you have to consider the entire life cycle of the product. For example:

• Importing New Zealand apples and other foods may result in less carbon emissions because the country receives plenty of sunshine and gets most of its power from dams.
• “Importing beans from Uganda or Kenya – where the farms are small, tractor use is limited, and the fertilizer is almost always manure – tends to be more efficient than growing beans in Europe, with its reliance on energy-dependent irrigation systems.”
• Greenhouse-grown roses in Holland require six times more energy than roses flown from North Africa to Europe.
• Because of methane emissions and feed crops, local meat has a much higher climate change footprint than imported vegetarian alternatives (more on this below).

I buy imported avocados, limes, rice and lentils. But learning about the environmental costs of shipping reminds me to keep the focus on locally-grown and seasonal foods. Seasonal means eating stuff when it is in season (such as strawberries in June), or hearty foods such as roots, cabbage, squash and apples that have had their season extended by proper storing. Dry foods like grains, legumes, nuts and seeds are effectively always in season because they easily store for months and months. Preserving local food by freezing, drying or canning is another solution.

Meat of the matter

Of all foods, meat is most directly associated with climate change. Ruminant animals like cows and sheep emit methane, as do the cesspools of manure from factory farms. Plus it takes acres of land to grow all the food necessary to fatten up chickens and pigs.

The United Nations Food & Agriculture Organization issued a stunning report on global warming in Nov. 2006. Livestock production is responsible for more climate change gasses than all the motor vehicles in the world. In total, it is responsible for 18 percent of human induced greenhouse gas emissions.

It’s not just methane and manure – land-use changes, especially deforestation to expand pastures and to create arable land for feed crops, is a big part. Emissions also arise from the energy used to produce fertilizers and pesticides for feed crops, run slaughterhouses, and pump water.

Livestock now use 30 percent of the earth’s entire land surface. In Latin America, 70 percent of former forests in the Amazon have been turned over to grazing.

A recent study at the University of Chicago, found that a vegan diet is the most efficient, saving a ton and a half of CO2 or equivalents per year when compared to a standard North American diet. By comparison, the average American car driver emits 1.9 to 4.7 tons of carbon dioxide, depending on the vehicle model and fuel efficiency. The study found that red meat and, surprisingly, fish were responsible for the highest emissions. Most seafood undergoes energy-intensive long-distance travel from ocean to market.

Whether the meat you eat happens to be local or not, shipping usually pales compared to the huge ecological footprint from raising it in the first place.

The solution

As much as possible: Choose foods that are low on the food chain, locally-grown and seasonal, locally-grown and preserved, and/or organic. And if the information is available, consider the entire life cycle of the food.

More information:

From www.guardian.co.uk:
True scale of CO2 emissions from shipping revealed
Shipping boom fuels rising tide of global CO2 emissions
Graphic: Shipping pollution (pdf)

From www.veg.ca:
Factsheet: Meat production and climate change
Climate change: The inconvenient truth about what we eat
Choose Local and Organic

A few weeks ago I wrote about how to give away stuff you don’t want anymore. The other side of that is finding free stuff. It can be fun and rewarding to go scavenging for treasure. You never know what you may come across. Currently, I stick to non-bagged residential “garbage.” Foraging for stuff behind stores, known as dumpster diving or skipping, is more involved.

Below are some reasons, tips and suggestions, as well as photos of recent finds.

Why pick up garbage? You can …

• find free stuff that you need.
• discover treasure.
• prevent useful things from being trucked to landfill or incinerators.
• find gifts for family, friends or strangers.
• give new life to an item that needs some simple fixing.
• rescue cans, bottles and papers that belong in recycling.

There is an excellent photo series at Instructibles called Dumpster Dipping (for a small planet or just for fun). The author describes it as:

Tips

• Go around your immediate neighbourhood. Nearby finds are easier to carry back.
• Garbage day offers the best selection, and the last chance to save stuff from landfill.
• Look for houses that are throwing away a large amount of stuff – after a Spring cleaning or someone moving out. The first of a month is a good time to find stuff left behind by former tenants.
• I don’t bother opening up bags, unless they are located beside a lot of nice unbagged items, and look like they may contain useful stuff.
• If there is something in particular that you are looking for, keep it in mind. As you ride around the city, chances are that you will find it.
• Ride on different roads each day.
• Install a carrier and bike bags on your bicycle. Or have some plastic bags on hand.
• For a large item such as a table, place on top of your bike and push it home.
• Beware of couches, bedding or carpets. Recently, bed bugs have become a problem in Toronto and people may be discarding infested items. Fortunately, below freezing temperatues will kill bed bugs and other pests. During warmer weather, consider knocking on the door of the house to find out if the items are safe.
• Don’t leave a mess.

Recent finds

The photo above is of stuff I found in early January during a short trip on my block and around the corner.

The haul included a solid wood chair, rackets, a toy, canned food items (some had past expiry dates – we composted these and recycled the cans. Others were given to a food bank), two stuffed flowers, a brand new dish rack with labels still attached, nice green glass bowls, a weight, and lots of wire mess that we gave away.

I also found a broken clothes drying rack. We needed an extra one, so this was a welcome find. All it needed was one drywall screw. See photo, right.

For environmental reasons, we don’t have a machine for drying clothes, only a front-load washing machine We dry all our clothes on the backyard line, a line along the upstairs hallway, or on these collapsible drying racks.

A more recent find included: a cast iron frying pan (it is easy to remove the rust and season it), kitchen knives, a knife sharper, a wood knife block, tupperware, a nice glass plate and cutlery, a ceramic light fixture (from the days before plastic), two vases, sand paper, night light and more.

Links: See Freeganism at Wikipedia and freegan.info
How to Dumpster Dive

Check out comment three below. Someone has been getting their entire wardrobe from a thrift shop dumpster. They have been writing a whole blog about it.

Recently, Basil created this unique dish consisting of a layer of rice and lentils on top of a large Swedish cracker. It is topped with slightly burnt fried onions and nuts. Basil got distracted half way through cooking by seeing (and trying to catch with a bucket) a mouse, hence the burnt food. But it was very delicious anyway.

We believe in being as humane as possible when dealing with our mouse residents. Veg.ca has a good article called Dealing with mice and rats: A humane approach to pest control. I will post more about mice later.