Because I have asked questions, I was accused of spreading “fake news“. This trump rhetoric has now officially – odiously and insidiously – contaminated our vocabulary.
Which, by the way, scares the shit out of me. I am not scared of the badly written, mindless rant, that attacked Samantha Macleod (whoever she may be), the chefs and their creations. I am afraid because our politicians and their cohorts are trumpeting trump-speak.
My name is Samantha McLeod. I am very involved with the food scene – the industry on the whole – I have spent a lot of years travelling to understand how other cultures live sustainably. There is this unquenchable thirst to understand why food is treated with respect, grown ethically and sustainably, and is very affordable in some countries, while it is not in others, including our country.
Everyone knows Vancouver is possibly the most expensive city to live in.
Not only is it difficult to find accommodations, it is also so high that people are forced to work several jobs to afford a roof over their heads. Transit in Vancouver cost more per month than most provinces in Canada. Insurances cost more, gas cost a lot, and hydro is expensive. And food, we live in a province that is known for its abundant and fertile land, our oceans are filled with fresh seafood and yet we pay two to ten times more than anywhere else. We are taxed out, literally.
Recently I produced and promoted the Gas-tronomy campaign because it is a subject that is very dear to my heart, and my livelihood. The reason this series was of the utmost importance was because of the conversations I had with many of BC’s chefs during my interviews with them.
Chefs are ambassadors in every city. They bring new cultures through their food, they promote diversity through their food, they support and promote local products, they teach us to be open-minded, they do what they do for the love of it. Ask any chef and they will tell you they cook because it is a passion, and they get satisfaction from feeding people. For every one millionaire-chef in Vancouver, there are 1,000 struggling-chefs. Yet they get up day after day to do what they love.
When chefs aspire to have the audacity of hope in owning their own restaurant, they have to sacrifice their family life, their regular income, and their hopes of getting rich. But they do it despite the overwhelming overheads – rent, insurances, staffing, infrastructure, liquor licenses cost, food cost, and a million other incidental expenses.
The wheels of this city turns on the backs of our small entrepreneurs. They employ more people than any big corporation, they keep our economy alive. Without our entrepreneurs there would be no tourism industry – one of our biggest income-generators. But that is an article for another day.
We are worried. Life is unbearably expensive right now in Vancouver.
With a potential gas ban on the horizon, how will we afford the increased overhead to “go green”?
Would these chefs have to charge 60 dollars for a steak that is already too costly at 24-32 dollars right now?
Will their suppliers be able to stay in business if the cost of producing and delivering become too expensive? Heck, will anyone afford to eat out, period?
Who’s going to pay for the infrastructure, the new cars, the additional costs of producing biofuels?
What types of fines will there be if we don’t comply with these ideologies?
Where’s the biofuel coming from, how is it produced, how healthy is it for the people and the environment?
Stay tuned for a lot more on this issue, because I will not shut up and sit down. We will keep asking questions until there are logical and pragmatic answers.
Updated February 20th: Apologies, I did not include the link I was responding to.