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Saltspring Island, a 32-kilometre-long wedge of rolling forest and rock shore just off the southeastern coast of Vancouver Island, is home to dozens of painters, writers, musicians and other artists. Among them is Bateman, fellow painters Jan Saltspring busy artists’ colony a rugtic home on the edge of a freshwater lake. The entertainer agrees the people are one of Saltspring’s charms. “There's a wide range of lifestyles and char- acteristics — one might even say eccentricities — on the island,” Valdy says. “And for a population this size there is a tremendous amount of global awareness, a huge peace movement.” FROM ISRAEL Some of that global awareness is reflected by Uri and Susan Cogan, an Israeli couple who settled on Saltspring in 1980. Susan is a well-known singer in Israel, while Uri designs computer software and hardware in an Sharkey Thomas and Alan Edwards, singer. Valdy and Shari Ulrich, and poet Phyllis Webb. Other residents include actors Scott Hyland of CTV's Night Heat and Stuart Margolin, who played Angel on the old Rockford Files TV series. Jack Webster, the former BCTV talk-show host, owns a 38-hectare sheep farm. DRAWS ARTISTS “There's something about an island that attracts these kinds of people,” says Dave McKerrel, Valdy’s agent and a former Ontarian who now lives on Saltspring. With a population of about 6,000, the island has always enjoyed a healthy arts-and-crafts industry com- prising potters, wood carvers, jewellers and weavers. But it has been bolstered in recent years by the arrival of some high-profile artists. Thomas, a naturalist painter, had a studio at Manotick, a small community near Ottawa, until she saw Saltspring two years ago. “As soon as I got off the ferry I knew I was home,” Thomas says enthusiastically. The 57-year-old painter bought her waterfront home on first sight and is so impressed with the scenery she “won't answer the phone if the sun is setting.” LIKES PEOPLE Bateman, another transplanted Ontarian, says he always wanted to live by the ocean and was lured to Saltspring in 1985. He says he especially likes the people on the island. “They seem to be very interested in the world around them and very often if the dut-of-doors. Yet they come from all walks of life.” Bateman lives in a large wood-and-glass structure rising above Fulford Harbor. Valdy, 41, has been a permanent resident since 1976 and lives with his wife, Kathleen, and young daughter in jammed building on his property. Cogan, 52, says he loves the wilderness and sense of community on the island and observes that Saltspring, a 15-minute ferry ride from Victoria, is “small enough to be intimate, but large enough not to be incestuous.” The village of Ganges serves as the commercial hub of the island, offering banks, shops and, of course, several art galleries. Even the local bakery sells paintings by local artists. But few island residents actually make their homes in Ganges. Instead, their properties are the island, many with marvelous waterfront views. LIVENS SCENE While Saltspring offers many artists the peace and quiet they seek, some find the pace a mite slow. Allan Edwards, a 73-year-old with wispy white hair, has dabbled in everything from painting to clothes to interior decorating. He moved to the island from Vancouver eight years ago. “It's a delightful place to live,” he says with a wry smile, “but it's so quiet you can hear the moon move at night.” To add some liveliness to the island, Edwards instigated the annual Saltspring Festival of the Arts in 1986, which brings in music and stage performers. He also helped set up the Saltspring Art Gallery. But his proudest island accomplishment is an annual arts seminar sponsored by the Federation of Canadian Artists. Now in its eighth year, the seminar attracts young painters from across North America and is one of the largest urt worksh; in Canada. A ING STAR If Edwards is the dean of the island arts community, a rising star is Carol Evans. Born in Vancouver, the 30-year-old Evans is gaining acclaim for her realist wild- life paintings. a : Webster, a crusty journalist who retired this year after a long career in newspapers, radio and TV, bought his farm in 1969 and says he likes having “roots down in real honest-to-God land.” Webster spends his time on the island tending sheep, writing his memoirs and lying in wait for unsuspecting is one of the many musicians, painters, call Saltspring Island home. + —cesews Fie Photo visitors. “One of my joys is that when eastern visitors come I take them on what they regard as a nightmare ride around the property on an old jeep,” he laughs. “This is to show these soft easterners how we pioneers live out in the West.” bid was not announced, but the proceeds went to a local school. IRRADIATING OUR FOOD New process By ROBERT PLASKIN OTTAWA — A pretty but deadly blue aura clouds the depths of three white-tiled storage bays at an Atomic Energy of Canada Ltd. laboratory just west of Ottawa. The glow emanates from cobalt-60 on the floors of the 7.5-metre-deep bays. It produces an endless stream of sub- atomic particles radiating into the shielding water. In uncontrolled doses, the radiation can be lethal. Cobalt-60 is used in most cancer radiation therapy. It kills cells — cancerous cells and the normal cells around them. Radioactive cobalt is also the key to the technology of food irradiaiton, a still controversial process that has recently been approved for wider use in Canada. SLOWS DECAY Deliberately exposing food to bombardment by sub- atomic particles kills living pests like fruit flies, parasites ‘There are reports indicating potential problems’ like trichinae — the hairline worms sometimes found in pork — and bacteria that contribute to food decay. Irradiating food also stops sprouting in vegetables, reduces spoilage and lengthens the shelf-life of most products. Proponents of the technology are quick to point out there's a difference between irradiation and radioactivity. “Once (the radiation) has passed through the food it's gone,” says Frank Fraser, a vice-president of Atomic Energy of Canada Ltd. “The food is not radioactive.” Critics of the process don't claim the food is controversial But the critics say the pro-irradiation studies, besides having been cénducted by supporters of the technology, depend upon tests for toxie Such tests may not be capable of finding problems in irradiated food, they say. ADVERSE STUDIES And there are reports indicating potential problems. These studies are not proof of danger, but the critics say they justify further study. One study, conducted by India’s National Institute of Nutrition, showed signs of chromosome damage in children who were fed freshly irradiated wheat. Irradiation supporters dismiss the results, claiming the study was shoddily done and the subjects were mal- nourished to start with. Critics say the results warrant further studies based on both healthy and malnourished children. In the United States, researchers found that mice fed irradiated chicken had cancerous lesions, kidney disease and other problems that did not show up in a control group of mice not fed irradiated chicken. A review of the study, commissioned by the U.S. Food and Drug Agency, concluded the results did not prove the ill effects resulted from eating irradiated food. The United States has since approved irradiation of that + in Canada will be He's with the proper i and i will accept i as they do processes like canning or, after the initial controversies, microwave cooking. In fact, Fraser says microwaves are a good example. NEW CANCER TREATMENT DEVELOPED WINNIPEG (CP) — Two Winnipeg cancer re- The only between irradiation and ovens, he says, is the level of energy. Even the heat from the elements on an electric stove is a form of radiation, he says. The microwave link, faulty as it may be, is a common one. Facts About Food Irradiation, a pamphlet from a food industry group called the Canadian Coalition for the Ad of Food says: “The principal is very similar to microwaves which do not have enough energy to make food radioactive.” Another piece of literature from the group says: “The sun's energy has been used for centuries to preserve fruits, vegetables, meats and fish. “ and baking use infra-red radiation, and more recently, microwave cooking uses knew they were on to'something in 1982 when they tried a new way of treating a'terminal form of bone don’t respond to conventional a Brades said the new therapy, which uses smaller, more frequent doses of two drugs similar to those already given to myeloma patients, is not a cure for the disease. But he said it can improve the health and extend the lives of patients who don't respond or develop a “The difference among these processes is the energy level used to achieve the desired effect and the source of that ” ? energy. OPPOSES ANALOGY There is a difference in energy levels of the processes, agrees Satish Kashyap, a National Research Council scientist who has done extensive work on microwaves. But. to normal drug and radiation treatments and and who would normally die within a few months. “It's actually bailing out many patients,” Brandes said. MAKES ADVANCE “It does represent a very definite advance in the treatment because it is simple, it can be given by virtually anybody in an office practice, it doesn't require he says there's also a di in how mi and irradi work and it's misleading to suggest they are spices, is in the process of approving the of pork and is considering approving it for Hawaiian mangoes. OTTAWA APPROVES The Canadian government announced early in Septem- ber it will accept applications to irradiate all types of food. The process is already permitted — although it’s not being used ~ for potatoes, onions, spices, wheat and flour. The decision to approve wider use ignored most of the But they say the process changes the molecular structure of food and not enough is known about what happens when people eat that altered food. WIDELY USED Japan is the world’s largest user of food irradiation, but the technology is also used in many other countries, especially through Europe, in some cases since the early "70s. Fraser and many scientists insist irradiated food is perfectly safe. They cite numerous studies, some dating back to the late 1940s, that attest to its safety and point out the process had been approved by the World Health of a ‘y which reported last May that the conflicting scientific claims justify public concern about the process and warrant further study before allowing irradiation on a commercial basis. Health Minister Jack Epp says his d& s health similar. Microwave ovens work with a low level of radiation that just “sort of shakes up the molecules to heat them up,” Kashyap says. There are no ions — electrically charged atoms — involved. However, he says irradiation does its work by bombarding the food with such ions, which break down the food's chemical bonds. CRITICS REPLY Some critical studies claim this molecular disruption creates new elements, called radiolytic products, which have not been properly tested and which justify further research. the process creates protection branchs believes there's been enough study and aceepts the safety of irradiation. When asked about conflicting studies, A.J. Liston, the assistant deputy minister in charge of the branch, said most of those studies are of dubious scientific value. Liston said some of the world’s top scientists, using all the tests they know, have concluded there are no identifiable problems. He conceded there may be some as yet unidenti- Organization, the UN Food and A and the International Atomic Energy Agency. Fears about irradiation, they say, are irrational and but said that is a cak risk Pr agree radiolytic products. But they say such products are present in many of the foods we eat and the extent of their presence in irradiated foods is insignificant. Ottawa's decision to approve wider use of irradiation is not the end of the affair, the critics promise. Anne Marie Brown, president of the Consumers Union to Stop Food bk says Epp's ment, going against the mtary committee's believe is worth taking. “There are no zero-risk activities in our society,” Liston based only on the fact that it’s an aspect of nuclear tech- added. nology. ¢ Fraser says the major hurdle to promoting irradiation will only serve to galvanize opposition. Formal approval will require legislation and Brown promises her group — the largest organization opposing food irradiation in Canada — and other groups won't let any such it is well tol by older’ patients, and it is a treatment that is compatible with having a good quality of life.” In Canada, 750 to 800 new cases of the disease are diagnosed each year and in the United States 8,000 to 9,000 cases are discovered annually. The woman, who was freed from her wheelchair and lived another 1'2 years, was given smaller, more frequent doses of druga;similar to the ones she was already on. Israels had treated the woman conventionally for years but changed the therapy after Brandes found the small doses produced good results in another patient. “This was not developed through any stroke of genius or brilliance, it was actually a very fortuitous occurrence that led us to this therapy,” Brandes said. Myeloma affects mostly older people, between the ages of 60 and 80. Victims develop severe bone pain and fractures and are prone to infection because their immune system is weakened. They live an average three to four years after the cancer is discovéred. Of the 20 patients given the new treatment in Winnipeg, 10 improved. Two have lived for more than 4'/: years and one is off all treatment and appears to be doing well, Brandes said. Brandes said only about 50 per cent of victims can be treated with ch py and iti bill pass through Parliament without a fight.”