essence nov 2010 page 04
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4 ESSENCE November 25, 2010
STAFFORD RICHTER
It is a blistery autumn morning, and I am
running late — as per usual. In a hurry, I
lock my bike up beside the bookstore and
quickly take reuge inside the Multiaith
Services Centre. Once inside, I am given
a warm reception rom Henri Lock, one
o the University o Victoria's chaplains.
His role, he explains, is to provide stu-
dents with resources on how to nurture
spiritual growth and also build commu-
nity in the process. A tall and congenial
ellow by nature, Henri's demeanour
makes it seem as i we are old riends. I
am here to talk to him about Voluntary
Simplicity and how it is subtly transorm-
ing lives at the University o Victoria. But
beore jumping ahead, I need to explain
what Voluntary Simplicity is.
In the teaching manual created by the
Northwest Earth Institute rom Port-
land Oregon, Duane Elgin, author and
educator, writes that Voluntary Simplicity
is concerned with challenging our pre-vailing views and attitudes to realize the
importance o “a singleness o purpose,
sincerity and honesty within, as well as
avoidance o clutter, o many posses-
sions irrelevant to the chie purpose o
lie.” When it comes to the clutter and
the irrelevance o most material posses-
sions, Henri Lock is candid: “What are
my needs and wants, where is that cut-o
point, and what do I really need to live?
How do I use my time? What is enough
time and not enough time? What kind
o stu gives me a sense o security? How
much stu is enough? We all make these
choices, such as how many shirts do I
need or how many shoes do I have in
my closest?
It was these types o questions that
drove Chloe Donatelli, a current work
study student with Multiaith Services,
towards embracing Voluntary Simplic-
ity in her rst year at the University o
Victoria. Chloe was dissatised with the
status quo. “I had just come out o high
school,” she explains, “and I was look-
ing or new ideas, because the old ideas
weren’t lling me up.” Now in hindsight
she explains that this decision to take the
seven-week long program was like tak-
ing the “road less travelled,” changing her
lie or the better. “It really helped me to
question norms that I had thought beore
were just the way lie was. o have this
atmosphere where people in many dier-
ent periods o their lie were questioning
these things [was inspiring].” Similarly,
Henri Lock had a transormative expe-
rience when he rst encountered a Vol-
untary Simplicity booth at an Earth Day
celebration on the lawn o the provincial
legislature in 2000.
His curiosity spiked, he gave over his
contact inormation, but did not hear
back rom anybody until his phone rang
in early September. An invitation was ex-
tended to him to join a discussion circle
in Faireld. He almost decided against it
because o the back-to-school rush, but
upon attending the rst ew discussions,
Henri became enthralled. “We were able
to reely share with one another and
no one was an expert and no one waspreaching.” Te diversity o the opinions
and insights being shared was especially
encouraging. “One ellow grew up in
Russia and became a sheep armer on one
o the Islands here. He had a rich history.
He was a member o the royal amily and
he lost everything during the revolution.
Tose o us that were rom here talked
about our own experiences, and it was
brilliant and beautiul.” Wanting to share
the wisdom and insight he gained at the
discussion circle in Faireld, Henri lob-
bied to introduce the Voluntary Simplicity
program to UVIC.
When Henri rst pitched the idea he
encountered some skepticism rom his
colleagues. “he irst o response was:
why would anyone want to take another
course? But we oered it that rst all and
we had such a great response rom the
two discussion groups. It takes about 45
minutes to read a chapter, and students
just read and talked.” Now in its tenth
year at the University o Victoria, the
Volunteer Simplicity program has touched
the lives o over 300 ormer and current
students. Students like Heather, Alex,
Kara and Ingrid, who let me sit on one
o their weekly discussion circles this all.
Curious about their experiences, I
asked i they encountered any misun-
derstandings with riends or amily
members who do not subscribe to their
new liestyle o sel-imposed simplicity.
Heather, a local lawyer, is candid about
the challenges she is acing. “My riend-
ships are shiting, so I can talk to some
riends but some aren’t interested at all. I
you stop accepting the standard societal
package — graduate rom high school,
go to university, get a job, nd a partner,
get married, have kids, and buy a house
— you discover that you are living lie on
this treadmill. Ten you start to question,
and then what? Ten you have to nd
you own steps, which can be scary.”
his process o sel relection that is
integral to Voluntary Simplicity may be
intimidating, but it is also liberating says
Ingrid Brule, because it orces you to
learn how to live with a purpose and to
discontinue putting lie on autopilot: “A
lot o people are ne with this existence,
but a lot o people, like this group, want
more.”
But wanting to change and actually
cultivating lasting simplicity isn’t an easy
process, states Kara Martin. “One o my
goals was to sit down and intentionally
eat my meal without getting distracted by
anything like V, or reading a book, or
making it a social event. But it has been
dicult because you get bored easily.”
Kara then adds that “simpliying is di-
cult because we live in such a ast-paced
world where we want to do everything
right now.”
Tis need or immediate gratication
is part o the problem, according to Alex
Laliberte, and bears reconsideration.
“Question what makes you happy and
gure out where the root o your hap-
piness is. ry to look at our society and
question what drives us to want more.”
But when you give serious thought to
these issues o consumption and the ail-
ure o capitalism, it can be emotionally
draining. Apathy can arise as a deense
mechanism, because it’s overwhelming
to consider these issues on top o a ull
course load and a part time job.
Henri Lock explains that this reac-
tion is normal, but that it shouldn’t be
paralyzing. I anything, it should be a
call to action, encouraging us to change
our world view by asking: “what is the
meaning o my existence, and how can
I live in greater harmony with the Earth
and with other people?”
You don’t have to give up all your ma-
terial possessions and live reclusively in
the woods, but what Voluntary Simplicity
does ask o you is to be consciously aware
o your impact on the natural world.
So go or walk, call up an old riend,
or just look up at the stars on your
walk home rom the library. You’ll be
surprised to see how connected you
can be to the world around you (even
without Facebook).
I you want to join a Voluntary Simplic-
ity discussion circle starting in January
contact Henri, or more inormation by
email at: [email protected].
Time to Simplify: Challenging Norms through Simplicity
KYLE ARTELLE
Here on Vancouver Island, awareness o
our ood production systems seems to be
growing exponentially. However, as we
work towards integrating elements rom
the 100-mile, Slow Food, and organic di-
ets into new ways o sourcing, purchas-
ing, and consuming our oods, it’s impor-
tant we don’t make choices that solve one
problem while ignoring another. Unor-
tunately, despite the growing awareness
o local and organic oods, an aspect too
oten overlooked in ood production is
the welare o arm animals.
UVic oers a striking example o the
ethical blind spot associated with arm
animal welare. Campus culture has
been torn about the animal welare im-
plications o dealing with our adorable,
though invasive, eral rabbits. However,
compared to the lives o agricultural ani-
mals consumed daily on campus (and on
campuses, in homes, and in restaurants
across the region, the province, and the
world) these rabbits have lived in the lap
o luxury. Moreover, their destruction via
lethal injection or even via ‘sharpshoot-
ers’ would be considerably more humane
than the end aced by most arm animals.
Why is there such a loud outpour o
support or little Peter Rabbit but not a
peep over Chicken Little? What is to be
done or the far greater number o animal
lives directly aected by the dietary deci-sions made on campus?
While UVic has already taken great
strides to purchase local and organic
goods and oer meat-ree options, nei-
ther the university nor the SUB acilities
have animal welare requirements or
their meat or dairy purchases.
Tis is not to say the campus is a lag-
gard on this issue. Beyond requirements
or cage-ree production o eggs (already
in place at all UVic Food Service outlets),
requirements or the welare o arm ani-
mals do not currently exist at any Cana-
dian university. Sadly, this is a blind spot
o our culture, not our school.
UVic’s Food or Tought is a group o
students whose mandate is to stimulate
refection on the ethics o the ood we
eat. Our 10–15 year vision is or UVic to
become the rst university in Canada to
purchase meat, dairy and eggs exclusively
rom producers certied by SPCA and/or
Certied Organics Associations o B.C..
Farms certied by these organizations
ollow a set o welare standards inormed
by the best available scientic studies on
the welare requirements o arm animals;
standards that are a great deal higher than
those required by the government.
Given that UVic is the single largest
purchaser o ood on Vancouver Island,
our long-term vision or the campus is
ambitious. In act, there currently aren’t
enough ethically certiied armers tomatch such a large demand. o work
towards our goal we propose an interim
strategy o starting small, purchasing
rom certied sources where they cur-
rently exist, and incrementally increas-
ing the proportion o such purchases
through time.
As armers realize that UVic would
provide a market or certied arming
methods, more and more would likely
improve their operations, increasing the
supply available while at the same time
narrowing the price gap between certied
and conventional sources.
he cost o switching to ethically
sourced meat, dairy, and eggs is surpris-
ingly low, with B.C. SPCA certiied
products costing 25% more on average.
Te cost o meat in the overall price o
a meat-containing product in the SUB
is around 10% (the rest goes towards
other ingredients and overhead). his
means the average meaty meal would cost
2.5% more i it contained certied meat.
A $4.00 slice o pizza would cost $4.10.
he initial response to our proposal
has been positive. Te UVSS has passed
a motion supporting our campaign in
principle. Although (at the time o writ-
ing) the UVic departments o Purchas-
ing and Food Services have not made
any commitments or public statements
regarding this campaign, they have ex-
pressed interest and are looking into their
options.
Pardon the pun, but this campaign
needs to be more carrot than stick. Did
you know UVic already has a cage-ree
egg purchasing policy? I so, have you
sent a note to Purchasing or Food Ser-
vices telling them you appreciate their
eorts? Decision makers need to know
students would actually appreciate the
transition we’re proposing i they are go-
ing to put in the hard work required.
While some would argue that the only
real solution is to abstain rom animal
consumption altogether, we realize that
the vast majority o our student body is
omnivorous. Working towards improved
animal welare practices, regardless o
one’s personal dietary choices, could have
an immediate impact on the lives o arm
animals (100 million in B.C. alone). As
the largest purchaser o ood on Van-
couver Island, the purchasing decisions
UVic makes could help drive such im-
provements here and across the province.
Please visit uvicood.ca or contact us at
[email protected] to nd out more
about this and other campaigns, and to
nd out how you can get involved!
Proposal: UVic to Address the Farm Animal Welfare Blind-Spot
Mila CzeMerys
adaM PodoleC