Living

TO THE ARK! As our food supply systems have grown to feed millions efficiently and cheaply, we've become dependent on a relative few commercial varieties of fruits and vegetables. In the process, thousands of heirloom varieties have disappeared.

Heather Johnstone isn't afraid to get her hands dirty

AS is the case with English cuisine, the food of Scotland has never been touted as being among the world's finest.

THE RAW TRUTH Wondering if that salmon sashimi you ordered is wild or farmed? Unless it is identified in the menu as wild (or sockeye, coho or some other Pacific species), and costs a buck or two more, then you're likely eating farmed Atlantic salmon

Every year parents ask me this question. Just because the calendar says that a child is ready to start her formal schooling doesn't necessarily mean that your child should be enrolled this year.

Since she spends so much time thinking about the energy required to produce, ship and package food, Heather Johnstone is acutely aware of what's going into her garbage can.

What's a responsible seafood lover to do? On the one hand, environmentalists caution that the world's oceans have been massively over-fished. But fish farming, a large and growing industry in B.C., has been dogged with controversy.

LOCAL businesses and government on the North Shore are eager to start moving forward with electric vehicles - they just need automakers to catch up.

ZEN JAPANESE RESTAURANT With an elemental dependence on ingredients from the sea, it makes sense that purveyors of Japanese cuisine would want to take care of the ocean.

- Expressive Modern, by Amy Lau, The Monacelli Press, 216 pages, $60. LOOKING at the photographs of homes that interior designer Amy Lau has worked on is to witness a study in precision.