Lifestyles EDITOR JASON GILDER | Matt Loeb recounts his experience as a paid subject for medical students to practise on at Story Story Drive at The Drive Coffee Bar on Nov. 1. The shows at The Drive Coffee Bar have quickly gained popularity throughout Vancouver, along with other local storytelling shows. 4N4 ROSE WALKEY PHOTO Storytelling hits the stage Anecdotes of all varieties are shared on a growing platform m= By ANA ROSE WALKEY torytelling shows are gain- ing popularity in Vancouver because they create a per- sonal connection between the performer and the audience, ac- cording to one show creator. The shows at The Drive Coffee Bar have a similar format to stand- up comedy but in which people tell a variety of stories. The shows now- adays draw up to 20 people, com- pared to five even a year ago. Jo Dworschak, a comedian and creator of storytelling shows Story Story Lie and Story Story Drive, said storytelling is about an in-person connection. “Something that society used to do so much,” Dworschak said. “Now, all the communication we have is with our phones and so being able to go and connect with people and hear their stories is re- ally amazing.” The format of these shows in- cludes someone standing in front of a crowd and delivering their piece. ‘The stories can be anything from funny to sad and csn range from fictional to non-fictional. In Vancouver, storytelling shows include Szory Story Lie at the Rio ‘Theatre, Story Story Drive at The Drive Coffee Bar, Fine. at The Lido and a number of travelling shows such as Rape is Real & Everywhere. Former journalism student at Langara College, Luisito Mina Jr. changed paths to pursue stand-up comedy and later, storytelling. Last Wednesday at Dworschak’s show, Mina Jr. performed his sto- ries for the first time and said story- telling allows him to share his work without the pressure to deliver punchlines. “There's people who were famil- iar with stand-up, liked stand-up and migrated to this because it's the same kind of thing just without such heavy constraints to be hilari- ous,” said Mina Jr. Emma Cooper, a local comedian and co-creator of Rape is Real & Everywhere, said, “I've noticed re- cently more shows that are condu- cive to prioritizing personal anec- dotes and vulnerability over concise punchlines." Dworschak encourages everyone that has a story to give storytelling shows a chance. “If you've learned how to speak, you can do it,” Dworschak said. STORY STORY DRIVE BASIC INFORMATION >» A Vancouver First Story Story Drive is the first weekly storytelling show in Vancouver. » Platform A mix of new and experienced performers share stories of all varieties. »Location At The Drive Coffee Bar, 1670 Commercial Drive. SOURCE: WWW.MEETUPCOM/VANCOU- VER-WRITERS-GROUP/ Waste- The second of our three-part zero-waste series explores cuisine Three-Part Series m= By NICK VALKA hile using every last food scrap in the kitchen to create dishes is now commonplace in local restaurant culture, the waste saving technique is starting to enter local households. Waste-based cuisine has become a trendy term to describe some- thing restaurants have practised for a long time, using items such as peelings from vegetables or bones and trims from proteins to create their dishes. However, this prac- tice is gaining popularity inside local homes. Ann Rowan, program manager of collaboration initiatives ased meals heating up for Metro Vancouver, said she tries to think of creative ways to utilize food waste at home. “For things that are really good waste like carrot peelings and chicken bones, they go into a boil- ing pot of water to make a soup stock,” Rowan said. “We can make a difference.” Metro Vancouver is currently in the third and final year of its Love Food Hate Waste campaign. The campaign is designed to reduce avoidable food waste in homes, and according to Metro Vancou- ver communications coordinator Alison Schatz, there is a significant amount of food being by wasted that could be utilized. “Food waste is a serious issue in our region,” Schatz said. “A typi- cal household in Metro Vancouver A sous chef mixes chicken bones and vegetable peels to make chicken stock for Cioppino's Mediterranean Grill. nick vaiKa PHOTO wastes $700 worth of food per year.” While this program targets households, utilizing food waste has always been a point of focus in restaurants. The production of food uses a large number of resources, from water to labour, and throwing away food means those resources are wasted. Whether it’s saving vegetable skins and meat bones to make soup stock, or the green tops of radishes and carrots to make pesto, Gi- useppe Posteraro, chef and owner of Cioppino’s Mediterranean Grill and Enoteca in Yaletown, uses ev- ery last bit of food in his high-end cuisine. “It’s part of my culture,” Poster- aro said. “With stale bread I make breadcrumbs. In cooking, nothing eventually gets thrown away, it gets recycled.” Posteraro said that minimizing food waste is a trend that should be practiced around the world. “We dont take into consider- ation that whatever we waste, it would keep alive many other people around the planet,” he said. THURSDAY, NOV. 9, 2017 | THE VOICE 9 Big label sunblock brands can burn Concerns surrounding chemical-based sun- screens are addressed by local workshop = By DANICA WALKER ith awareness increasing about the risks of using chemical-based sun- screen, a workshop last Saturday at Marpole-Oakridge Community Centre taught people how to make homemade sunscreen with natural ingredients. Jennifer Rashleigh, workshop instructor and urabn farmer at Farmers on 57th, said the focus is on being aware of what people put on their skin.Workshop at- tendees were taught to make sun- screen containing infused almond oil, shea butter, beeswax and the active ingredient zinc oxide which, “Tsee us spraying stuff on our kids’ skin that soaks in and I see us not asking enough questions about what that is.” — JENNIFER RASHLEIGH, URBAN FARMER AT FARMERS ON 57TH Rashleigh said, acts as a sun block- er, shielding the skin from UV rays. She believes that health should not only be about what people put in their bodies, but on their skin too. “I see us spraying stuff on our kids’ skin that soaks in and J see us not asking questions about what that is.” Rashleigh said. Health Canada lists two types of sunscreen, those |j with chemical filters and those with physical fil- ters. Rashleigh said the chemi- cals in sunscreen are damaging for Jennifer health. Rashleigh URBAN FARMER, Jade Kugelman, — rpiers on 57TH who attended the workshop, said she wants to learn to make her own sunscreen to protect her children both from the sun and chemicals after one of her children develope a reaction to a commercial-brand sunscreen. “One of my children developed an allergic reaction to a well-known brand,” said Kugelman. Rashleigh wants people to appre- ciate the benefits of the sun while protecting themselves. Rashleigh works outside on the farm all day and claims that she never burns but said that it is also about having common sense when being exposed to the sun. “The sun is responsible for life on this planet and so I think it’s really important to balance the benefits the sun brings as well as the risks of it.” Rashleigh said. Rashleigh hopes to run more workshops in the future discussing other natural products.