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Buddhism

oChristianity Éeligious Diets

Hinduism

Islam

Judaism

General Guidelines Native Spirituality

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THE MISSION

The Correctional Service of Canada, as part of the criminal justice system, contributes to the protection of society by actively encouraging and assisting offenders to become law-abiding citizens, while exercising reasonable, safe, secure and humane control. (Core Value 1) We will accommodate, within the boundaries of the law, the cultural and religious needs of individuals and minority groups, provided the rights of others are not impinged upon. (Strategic Objective 1.7) To respect the social, cultural and religious differences of individual offenders.

Published by the Chaplaincy Division of the Correctional Service of Canada in association with Food Services, 340 Laurier Ave. West, Ottawa, ON, KlA 0P9 Tel. (613) 996-9034 September 1992 i-/V‘

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TABLE OF CONTENTS

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ACKNOWLEDGEMENTS

PREFACE . . . ji

INTRODUCTION . . . 1

PURPOSE OF DOCUMENT 1 MISSION 1 RELIGIOUS PRACTICE AND DIETS 2 SHARED RESPONSIBILITY FOR DIETS 2 DECISION—MAKING 3 PROCEDURE 3 ABORIGINAL OFFENDERS 4 LOCAL AND REGIONAL CONTACTS 4 THE DIFFICULT CASES 5 SMALL GROUP INDEPENDENT LIVING 5 ALTERNATE ENTRÉE 5 BASIC INFORMATION REGARDING RELIGIOUS DIETS

DEFINITIONS 6

ABORIGINAL SPIRITUALITY 7

BAHA'I 8

BUDDHISM 8

CHURCH OF CHRIST, SCIENTIST (CHRISTIAN SCIENCE) 8 CHRISTIANITY (MAINLINE CHURCHES) 8

DOUKHOB OR 9

HARE KRISHNA 9

HINDUISM 9

ISLAM o

JAINISM 12

JEHOVAH ' S WITNESSES 12

JUDAISM 12

MENNONITES 14

METROPOLITAN COMMUNITY CHURCH 14

MORMONS (CHURCH OF JESUS CHRIST OF LATTER DAY SAINTS) 15

RASTAFARIANISM 15

RELIGIOUS SOCIETY OF FRIENDS (QUAKERS) . 15

ROSICRUS CIANISM 15

CHURCH OF SCIENTOLOGY 16 SEVENTH DAY ADVENTISM 16

SIDDHA YOGA 16

SIKHISM 17

TRANSCENDENTAL MEDITATION 17

UNIFICATION CHURCH (MOONIES), ALSO KNOWN AS THE HOLY SPIRIT ASSOCIATION FOR THE UNIFICATION OF WORLD CHRISTIANITY . . 17

UNITARIANISM 17

WICCA 18

WORLDWIDE CHURCH OF GOD 18

ZOROASTRIANISM 18

NOTES 19

BIB LIO GRAPHY 21 APPENDIX A

REQUISITION FORM 23 APPENDIX B

REGIONAL INSTRUCTIONS 24 APPENDIX C

KOSHER DIETS 29 ACKNOWLEDGEMENTS

The Chaplaincy Division and Food Services Division gratefully acknowledge the following organizations for permission to translate and reproduce part of their materials: the Ontario Dietetic Association and Ontario Hospital Association (ODA-OHA) and the Ontario Provincial Interfaith Committee on Chaplaincy. Thanks go out as well to the following who collaborated in producing this document: religious leaders, regional Food Services representatives, Regional Chaplains, Dieticians, Legal Services and the Female and Aboriginal Offenders Division.

i PREFACE

This resource book gathers together information regarding religious diets. It draws on the experience and wisdom of the field as shared by food services representatives and chaplains. It reflects the increasing cultural and religious diversity of Canada.

Honouring the religious rights of incarcerated persons as guaranteed by the Canadian Charter of Rights and Freedoms is a challenge that is supported by the CSC Mission. It is our hope that this resource will serve as a working document to inform and guide decisions at the local level.

May the collaboration it encourages, as well as the respect for the individual that it supports, help facilitate the growth of all those who seek to abide by their religious diet.

Rev. Pierre Allard Mr. Chin Yeung Director of Chaplaincy A/Director of Food Services INTRODUCTION PURPOSE OF DOCUMENT

Chaplaincy Division, in association with Food Services, is pleased to present these expanded General Guidelines Regarding Religious Diets. Extensive consultation with the regions, Legal Services as well as the Female and Aboriginal Offenders Division has been part of the groundwork. It is a supplement to the Directory of Religious Practices published in 1987 as part of the Handbook for Chaplains in the Correctional Service of Canada. We caution, however, that no directory can be completely adequate. Our country is increasingly pluralistic and multicultural. One directory of religions provides information on 1200 different religious groups. It is beyond the scope of this directory to answer all questions regarding religious diets. We hope that it will provide further guidance for chaplains and food services as they seek to collaborate locally in responding to the religious rights of inmates. MISSION

The Charter of Rights and Freedoms provides for the freedom of religious practice.

The Mission Statement of the Correctional Service of Canada reflects this concern when it states "we will accommodate...the cultural and religious needs of individuals and minority groups, provided the rights of others are not impinged upon" (Guiding Principles, Core Value 1). The Service is to "respect the social, cultural and religious differences of individual offenders" (Strategic Objective 1.7).

"Special commitment and understanding by staff at all levels of the Service" (Introduction to CSC Mission) is required at all times, and especially in the new and sometimes complicated situations that requests for religious diets can create. RELIGIOUS PRACTICE AND DIETS

Religious practice can help offenders find hope and meaning in their lives and guidelines for right living which will facilitate successful integration upon release. For many people diets are an important way to express themselves as religious persons. Religious diets help reinforce their sense of personal and social identity as well as sense of belonging to a definable religious group. Because specific food customs and taboos form an integral part of a certain world view, they are sometimes difficult to understand by people who do not share the saine world view. From the outside they may not seem to be rational. Helping people to grow must almost always be done with respect for their world view. In many cases religious diets are not law, but are more like traditions and customs related to religious beliefs. Over time they have become common practice and are therefore recommended to religious adherents.

Dietary requirements may vary with the strictness of the observance of its sects.

As personnel of the Correctional Service of Canada, it is our challenge to respect and honour the person of the inmate in his/her practice of religion, a way that gives meaning and enhances the quality of life of individuals thus contributing to their growth and development and hopefully, eventual reintegration into society. Chaplains and food services personnel because of their involvement in the provision of religious diets both have the opportunity to help inmates grow and be responsible in their religious practice. SHARED RESPONSIBILITY FOR DIETS

Because it is a personal choice to belong to a religion and to adhere to its practices, the responsibility for commitment to a religious diet rests first and foremost with the inmate. Religious diets are established by communities of faith, not by individuals. A representative of the faith group is an important resource in the definition of the diet. In the context of the prison, chaplains and food services personnel need to work together with the faith group and the inmate to determine specific dietary requirements.

The challenge and the complexities of this approach are known to all. All partners in the process need to strive for dialogue, communication and information-sharing in order to resolve issues around religious diets. DECISION-MAKING

The Mission calls for the resolution of problems at the lowest possible level (Guiding Principles of Core Value 1). This will happen as all participants work together in a spirit of cooperation by making efforts to communicate with each other as the need arises.

Chaplains who are asked to certify special diets for inmates are advised to contact directly the authorities of the inmate's religion if there are questions about the diet requested. The inmate's claim to membership in the religion may in some instances need to be verified by the chaplain. This can best be done by requesting that a practitioner of the religion in question, if possible, make a visit to the institution. The religious authority may then advise the chaplain on the dietary requirements appropriate to the inmate. In some instances, it may be appropriate to have a joint meeting with the food services personnel, religious authority, chaplain and inmate to discuss the specific dietary needs. In the event that an inmate has been transferred from another institution, contacting the prior institution's food services personnel and/ or chaplain may yield some helpful information. In some instances, the requirement may be very clear and the need for dialogue may be minimal. Sometimes the assistance of a dietician may be required to help determine balanced, nutritionally-adequate meal plans. In the final analysis, the development of appropriate menus is the responsibility of Food Services. It is through a spirit of collaboration, with the inmate involved as an integral part of the process, that issues related to religious diets will be resolved. In this way, the inmate's growth may be enhanced. PROCEDURE

The process of obtaining a religious diet usually begins with the inmate making a request. It is the responsibility of the chaplain to requisition a religious diet for an inmate by using a special form to that effect: The Religious Diet Requisition (see Appendix A).

3 In the case of non-adherence to a religious diet, the requisition form states that an inmate forfeits his/her right to special food services consideration. However, in the spirit of the Mission, CSC employees are invited to intervene with "special commitment and understanding". CD 880, Food Services, #13, Religious Diets, requires that the chaplain be advised and counselling offered to the inmate. The Chaplain then makes a recommendation to Food Services regarding the continuation or not of the diet. The Chaplaincy Management Team recommends that the religious diet be withdrawn for a three-month period if an inmate does not respect it. If this occurs again after being reinstated, it may be withdrawn for a second three-month period.

As a last resort, the inmate forfeits the special diet. CD 880 makes provisions for the Warden to discontinue the diet if warranted. .ABORIGIN.AL OFFENDERS

In the case of aboriginal inmates, choice of what ceremonial foods, when and where, involves both the individual and his/her tradition, a tradition carried forward by Elders. Approval by the latter or the regional council of elders constitutes the ultimate, legitimizing sanction. As to specific requirements, advice from the institutional Elder on a regional and/or tribal basis needs to be solicited. This is an area of great variation from coast to coast depending on the availability of the foodstuffs. LOCAL AND REGIONAL CONTACTS

Each institution, through its Chaplain, is responsible for establishing contacts with religious authorities and/or leaders. Some national headquarters and/or offices have been listed in these Guidelines. This information will be helpful in determining local resources in the event that these are difficult to ascertain and/or possibly non-existent. Space has been provided in the Directory for insertion of information regarding local and regional contacts. Chaplains can consult the following centre for specialized information and resources:

Centre d'information sur les nouvelles religions (New Religions Information Centre) -bilingual services available 90, rue Saint-Denis, Montreal, Qc H2P 2G1 514-382-9641

4 THE DIFFICULT CASES

It may not be possible to meet all the expectations of the inmate regarding specific foodstuffs. Factors such as availability, cost, and reasonableness of the request come into play. In all questionable instances, it is wise to seek the advice and/or input of the appropriate religious authority in order to know what is possible in the community for the average person. In all instances, reasonable efforts, beyond what is merely convenient, will be required to meet the obligation. SMALL GROUP/ INDEPENDENT LIVING

Decisions made about small group and independent living will affect the way religious diets are delivered and place more responsibility upon the individual inmate with regards to specific choices. ALTERNATE ENTRÉE

We acknowledge the challenges involved in providing for religious diets. The experience of some institutions has been that the provision of the Alternate Entrée program has simplified the work of providing religious diets, particularly for members of religious groups that recommend or require some form of vegetarianism.

5 BASIC INFORMATION REGARDING RELIGIOUS DIETS DEFINITIONS:

Variations: Indicates some of the differences that exist within a particular group due to strictness, country of origin, cultural practice, and/or sect. Background: Information about the religion that relates directly to religious diet. Restrictions: Those foods/drink which are not allowed. Allowed: That which the adherent may eat and/or drink. Practice: That which is common practice among the adherents. It may be prescribed by the religion, and/or customary because of cultural practice. Practice may include variations. Recommendations: That which is encouraged by the religious group, but not law.

Vegetarianism:

Pure or Total Vegetarianism (Vegan) - includes only foods of plant origin. Meat, poultry, fish, eggs and dairy products are all excluded.

Lacto - Vegetarianism -includes dairy products and foods of plant origin. Meat, poultry, fish and eggs are all excluded.

Lacto - ovo Vegetarianism -includes dairy products, eggs and foods of plant origin. Meat, poultry, and fish are excluded. (The first three definitions of Vegetarianism are taken from the ODA-OHA Nutritional Care Manual 1989, page 17.)

Semi - vegetarianism -includes a limited/moderate amount of fish, chicken or wild game over and above the regular lacto-ovo vegetarian diet of eggs, milk and dairy products as well as all foods of plant origin; excludes all red meats and cold cuts.

6 1. ABORIGINAL SPIRITUALITY:

VARIATIONS: Aboriginal religious diet requirements are a function of tradition and environment. Elder approval or approval by the Regional Council of Elders/ regional aboriginal advisory committee provides the ultimate legitimizing sanction. This is subject to the Warden's approval.

FEASTING: Some ceremonies, such as a 'doctoring' sweat, require the inclusion of a meal. There are specific rituals to follow requiring the use of certain types of food.

Sacred food for the Ojibway, an eastern tribe, are wild rice, corn, strawberries and deer meat. Typical feast food for a Cree from the Prairies would be bannock (Indian bread), soup, wild meat and fruit (particularly saskatoon berries or mashed choke cherries). For a native person from the west coast, the sacred food might be one kind of fish prepared in a special way. Although the foods differ, their symbolic importance remains the saine. (Resource: the Native Spirituality Information Kit, Correctional Service of Canada, 1988)

* Regional Instruction number 702: TRADITIONAL NATIVE FOODS IN CSC INSTITUTIONS (Prairie Region 89-10-02) or a comparable document in other regions if available, may be a helpful resource in questions regarding aboriginal traditions. See Appendix B.

CONTACT:

The Elder who visits your institution, the regional aboriginal advisory body in your region, or the National Aboriginal Advisory Committee. 2. BAHAI:

RESTRICTIONS: may not consume any alcohol CONTACT:

National Spiritual Assembly of the Bahatis of Canada 7200 Leslie St. Thornhill, ON L3T 6L8 416-889-8168

7 3. BUDDHISM:

VARIATIONS: Mahayana: more common form of Buddhism in Canada (Zen Buddhism is a form of Mahayana practised in Canada) -vegetarianism is strongly recommended because of their commitment to non-violence/injury and compassion- Variations in practice are related to the school of Buddhism to which one belongs, and depend on the degree of strictness in their practice- some do eat fish and are, as a result semi-vegetarians -the followers of the Mahayana school are less strict than the Theravada school which follows a pure vegetarian diet; variations are due as well to the country or part of the country from which one comes e.g. Ceylon Buddhists allow beef and pork. Outside Ceylon, beef is allowed, but no pork. Other Buddhists from outside Ceylon are largely lacto-ovo vegetarians and eat vast amounts of leafy vegetables such as our spinach, swiss chard, and cabbage. They can eat eggs and fish if not fried in animal fat or in a batter made up of animal fat. They can eat bread, milk, tea, coffee, rice and all pasta products free from animal fats.

PRACTICE: Vegetarianism, with some variations RESTRICTIONS: the use of harmful drugs, alcohol, all or some meats, poultry, eggs and fish

CONTACT:

The Buddhist Council of Canada P.O. Box 5 Duncan, B.C. V9L 3X1 604-748-6028

The Buddhist Council of Canada 3 Ardmore Rd. Toronto, ON M5P 1V4 416-487-2777 4. CHURCH OF CHRIST, SCIENTIST (CHRISTIAN SCIENCE):

RESTRICTIONS: members abstain from the use of alcohol, tobacco and drugs. 5. CHRISTIANITY (MAINLINE CHURCHES):

RESTRICTIONS: None

8 6. DOUKHOBOR:

PRACTICE: Lacto-ovo vegetarianism

RESTRICTIONS: Meat, alcohol and tobacco

CONTACT: The Union of Spiritual Communities of Christ Box 760 Grand Forks, BC VOH 1H0 604-442-8252 7. HARE KRISHNA:

PRACTICE: Lacto-Vegetarianism (milk and milk products are part of the vegetarian diet) RESTRICTIONS: no fish, meat, eggs, garlic or onions (the latter two are seen as intoxicants), no caffeine, No drugs or alcohol.

ALLOWED: herbal tea

BACKGROUND: This sect is an offshoot of Hinduism.

CONTACT:

Iskcon Centre 243 Ave. Rd. Toronto, ON M5R 2J6 416-922-5415 8. HINDUISM:

VARIATIONS: Dietary practices differ due to the sect to which one belongs and this depends on the caste in which one finds him/herself, and/or which part of India one comes from. Some Hindus are pure vegetarians. Others eat fish and meat. Beef is customarily not eaten. Under very exceptional situations, one might choose to eat only raw (uncooked) vegetables. If one has "dedicated" a specific fruit to God, one is forbidden to eat it for the rest of one's life. During occasions like bereavement, a combination of fruits, raw and steamed vegetables only (the latter generally once a day), is accepted with milk. Rock salt is appropriate for such occasions.

9 RESTRICTIONS for a LACTO-VEGETARIAN Hindu: No meat, fish, eggs or products thereof. Vegetarian and non-vegetarian food must not be cooked together.

RESTRICTIONS for a NON-VEGETARIAN / MEAT-EATING Hindu: No beef, pork, and possibly eggs or products thereof. These must not be cooked with food meant for consumption by a Hindu. The rest is the same as for vegetarian Hindus. A non-vegetarian Hindu will be vegetarian at special occasions like sacraments and special worship events. On special occasions a Hindu may fast with fruits and milk or juice. It is not uncommon for Hindus to abstain completely from alcohol, even in cooking. (Resource: the Ontario Multifaith Information Package, prepared by Dr. S. S. Chakravarti, author of Hinduism, A Way of Life)

CONTACT: As there is so much diversity within the unity of Hinduism, each local Temple is important. There is no national organization of Hindus. However, for information, contact: Voice of the Vedas Swami-in charge 8640 Yonge St. Vedanta Society of Toronto Thornhill, ON 650 Meadows Blvd. L4J 1W8 Mississauga, On L4Z 3K4 416-566-5775 9. ISLAM:

For a Muslim/Moslem, food and drink are of two types: Haram (unlawful) and Halai (lawful).

HARAM / UNLAWFUL: The forbidden/restricted foods include: Meat of dead animais which died naturally through accidents or died by strangling, falling, beating or by wild animais. (as distinguished from the blood Blood that poured forth adhering to flesh or organs). Flesh of swine (eg. bacon, pork) including all the products and by-products (e.g. lard, pepsin, gelatin) prepared from swine. Food on which any other name has been invoked besides that of God. Intoxicants including all types and varieties of alcohol or intoxicating drugs.

1 0 HALAL/ LAWFUL: The allowed foods include everything not mentioned above. The meat (all except pork), in order to be Halai, is to be slaughtered according to the following prescriptions: the Islamic method of slaughtering an animal or bird starts by mentioning the name of God as a reminder that God has command over the life of ail creatures and taking that life from an animal or bird is done by God's permission for the sole purpose of food for eating. The animal is slaughtered with a sharp knife; the neck is to be slit from vein to vein with the least amount of pain to the animal. The blood is to be drained completely. Vegetable oil is used for frying and in the preparation of bread, salad dressing, desserts, muffins etc. so as to avoid the use of lard. Lawful also are all types of seafood/fish that come from rivers, lakes, seas or oceans, as long as the water is not polluted.

In larger centres Halai meat (meat of animals or birds, Islamically slaughtered) is widely available fresh, frozen, or processed. Contact your local mosque or Islamic Centre. (Resource: Dr. Mohamed Ibrahim Elmasry of the University of Waterloo as found in the Ontario Multifaith Information Package 1991) CONTACT:

Council of Muslim Communities in Canada 100 McLevin Ave. Unit 2 Scarborough, ON M1B 2V5 416-291-4146 FAX 416-291-6260

Le centre maghrébien de recherche et information(CMRI) 3285, Cavendish, Bureau 340 Montreal, Qc H4B 2L9 514-487-6488/ 487-7560

Islamic Affairs Council of Québec 1830 Thierry Brossard, Qc J4W 2M8 President Syed Naseer

11 10. JAINISM:

PRACTICE: Strict/lacto-vegetarianism, dairy products only are allowed. RESTRICTIONS: No meat, fish, eggs allowed.

CONTACT: Jain Society 247 Parklawn Rd. Toronto, ON M6Y 3J6 416-965-7633 11. JEHOVAH'S VVITNESSES:

RESTRICTIONS: None, other than to "avoid eating meat with blood left in it, or other foods to which blood has been added" p JE2 from The Ontario Multifaith Information Package.

CONTACT:

Canadian Branch Office Box 4100 Halton Hills, ON 416-451-8200 12. JUDAISM:

VARIATIONS: Within Judaism there are 4 major branches including Conservative, Orthodox, Reformed and Reconstructionist, as well as subdivisions within each of the first three mentioned. Different rites as well as ethnic differences account for some of the diversity, as do variations with respect to religious belief and practice, ritual observance, lifestyle and the degree of acculturation. Depending on the group to which one belongs, there may be different expectations regarding religious diet. (Resource: Handbook of Religious Beliefs and Practices, U.S. Department of Corrections, 1987)

RESTRICTIONS: Jewish dietary regulations prohibit the eating of meat and milk products at the same meal; meat and dairy products cannot be cooked, served or eaten together.

12 Milk products may not be eaten with or immediately after meat products; an interval of time depending on the custom of the community must elapse between meat and milk. Meat products, on the other hand may be eaten after milk products, after a short interval.

ALLOWED: Meat of only Kosher (permissible) animals, fowl and fish is allowed. Anima i s are considered Kosher if they chew their cud and have divided hoofs (e.g. cows, goats, sheep, etc. - as per Leviticus 11 and Deuteronomy 14); the eating of meat from any animal which does not both chew its cud and have divided hoofs is prohibited e.g. pork, and its various derivatives. Kosher fowl are primarily those which are not birds of prey (e.g. chicken, ducks, geese, turkeys) The above must be slaughtered and dressed in the prescribed manner to be considered Kosher. Fish are considered Kosher if they have both scales and fins (e.g. carp, salmon, whitefish, tuna, etc.) Unlike meat, they do not have to be slaughtered or dressed in any prescribed manner. Fish do not have the same dietary regulations as meat and may be eaten with dairy products if prepared with a non-meat shortening, or if they are broiled.

Fish, meat, milk and their products, eggs, fats, oil and shortenings are considered Kosher only if derived from the above-mentioned animais or from plants and vegetables.

Utensils used for the preparation and serving of non- Kosher food may not be used for Kosher food or vegetables unless cleansed in a prescribed manner. In those instances where a person wishes to observe the Jewish dietary regulations and there are no facilities for Kosher meat, it is advisable to serve a protein substitute diet (e.g. milk and milk products, eggs, fish, fruits, vegetables, in place of meat), or to obtain Kosher T.V. dinners.

Festivals - For the major Jewish festivals Kosher wine (in an emergency Kosher grape juice) should be available.

Passover - During the eight days of Passover, leavened products are not eaten. All products made of flour or grain which have been allowed to ferment are considered leaven. These include bread, beer, cake, cereal, cookies, macaroni, spaghetti, noodles, foods containing starch and beverages containing grain alcohol, etc.

13 Legumes, according to the custom of European Jewry, are also forbidden. Soups should be of a clear broth base; fresh fruit and salads should be predominant on the menu. All manufactured food products require Rabbinical Supervision. For the special communal meal on the first two nights of Passover, special foods are required, including: unleavened bread (matzoh), one jar of horseradish "Kosher for Passover", a fresh green vegetable - parsley, celery, lettuce, etc. - a bit of salted water, and a mixture of apples, chopped walnuts or almonds and Kosher wine; these foods should be "Kosher for Passover". It is requested that each Jewish inmate be provided with the following foods for the Passover observance:

ITEM PER INMATE

Salami, 1 lb. chub 5 lb Matzoh biscuits 2 lb Cookies Asst 1 lb size 1 lb T.V. Dinners (Kosher for Passover) 1 each day for supper Chickens (Kosher) 4 lb 1 each Utensils used for the preparation and serving of leavened products are not used during the Passover. For more detailed information, see The Ontario Multifaith Information Package 1991, p. JU5-8, prepared by Rabbi Sheldon Steinberg, Toronto Jewish Congress, and/or the ODA-OHA Nutritional Care Manual 1989, P. 7-9, as found in Appendix C.. CONTACT:

Canadian Jewish Congress 4600 Bathurst St. Willowdale, On M2R 3V2 416-636-7800 13. MENNONITES:

RESTRICTIONS: none 14. METROPOLITAN COMMUNITY CHURCH: RESTRICTIONS: none

14 15. MORMONS (CHURCH OF JESUS CHRIST OF LATTER DAY SAINTS):

PRACTICE: As a result of adherence to a health code included in the Doctrines and Covenants, Latter Day Saints eat meat sparingly, encourage the use of wholesome herbs, fruit, vegetables and grains in proper proportions conducive to good health. RESTRICTIONS: tea, coffee, tobacco, alcohol and drugs; ALLOWED: Cocoa and prescription drugs. CONTACT: Canadian Mormon Temple Box 700 Cardston, Alta TOK OKO 403-653-3552 16. RASTAFARIANISM:

BACKGROUND: In every possible way, Rastafarians choose the ways of nature over the ways of (Babylonian/white) civilization. Nature gives life and healing, civilization brings death and destruction. PRACTICE: Total/pure vegetarianism; only natural, vegetarian foods are eaten - fruits, grains, roots, vegetables. Rastafarians prefer to drink rainwater rather than treated water. Some prefer to eat with their fingers from a coconut shell, rather than use utensils.

RESTRICTIONS: all meat, fish, eggs and poultry, as well as dairy products. Hard drugs, liquor, beer, wine, alcohol. Marijuana is allowed. 17. RELIGIOUS SOCIETY OF FRIENDS (QUAKERS):

RESTRICTIONS: None 18. ROSICRUSCIANISM:

PRACTICE: Lacto-ovo vegetarianism RESTRICTIONS: Meat, tobacco, alcohol

15 19. CHURCH OF SCIENTOLOGY:

RESTRICTIONS: None

CONTACT:

Church of Scientology 696 Yonge St. Toronto, ON M4T 2A7 416-925-2145 20. SEVENTH DAY ADVENTISM:

RECOMMENDATIONS: a balanced vegetarian diet, preferably an lacto-ovo vegetarian diet. Their way of life stresses total health.

RESTRICTIONS: If meat and/or fish/seafood are taken, they must be kosher, ie. permissible. Therefore, restrictions apply as in the case of Judaism. No caffeine, ie no coffee, tea, nor colas. No alcohol, tobacco nor narcotics.

CONTACT:

The Seventh Day Adventist Church in Canada National Headquarters 1148 King St. East Oshawa, ON L1H 1118 416-433-0011 21. SIDDHA YOGA:

RECOMMENDATIONS: The Spiritual Path of Siddha Yoga recommends a Lacto-Vegetarian diet within the Ashram. Outside of the Ashram, the adherents are encouraged to follow a vegetarian diet in as much as that is possible considering their environment.

CONTACT:

Siddha Meditation Prison Project SYDA Foundation P.O. Box 600 South Fallsburg NY 12779 914-434-2000/ 212-247-5997

16 22. SIKIIISM:

VARIATIONS: The dietary practices of the Sikhs vary. Some are vegetarian, either lacto-ovo/semi-vegetarian. Some Sikhs do not have any dietary restrictions other than not to eat a diet which may hinder spiritual growth. Sikhs are allowed to eat the meat of animals which have been killed by one stroke of the sword and not bled to death.

Fasting is not required but may be undertaken for reasons of health or personal discipline. RESTRICTIONS: No alcohol, tobacco, and other intoxicating substances.

CONTACT:

The Sikh Foundation 140 Milner Ave. Toronto, ON MIS 3R3 416-299-1397 Canadian Sikh Association Unit 11 150 Britannia Rd. East Mississauga, ON L4Z 2A4 416-890-1666 (W) T. Sher Singh 519-836-6565 (H) 23. TRANSCENDENTAL MEDITATION:

RESTRICTIONS: None 24. UNIFICATION CHURCH (MOONIES), ALSO KNOWN AS THE HOLY SPIRIT ASSOCIATION FOR THE UNIFICATION OF WORLD CHRISTIANITY:

RESTRICTIONS: None. Alcohol or tobacco are generally not used. 25. UNITARIANISM:

RESTRICTIONS: None.

17 26. WICCA:

RESTRICTIONS: None.

FEAST FOODS: These vary according to the season and/or the feast. The following are suggested feast foods for each season or feast: spring: eggs and rabbit; summer solstice: berries, veal, new vegetables; first harvest (end of July): grain bread, fresh blueberries, beef, seafood; winter: apples, pheasant, pears; feast of the dead: pork, bread and root crops (potatoes) all cooked without salt; winter solstice (yule): venison or goose, fruit breads and puddings, nuts; Imbolc: lamb, breads, fruit preserves; Lady Day: fowl, seed breads, pancakes.

CONTACT:

The Wiccan Church of Canada 1555 Eglington Ave. West Toronto, ON M6E 2G9 416-781-2123 Congregationalist Witchcraft Association 328 East 13th St. North Vancouver, BC V7L 2L9 604-988-6503 27. WORLDWIDE CHURCH OF GOD:

RESTRICTIONS: Same laws and restrictions as Judaism regarding pork and shellfish. 28. ZOROASTRIANISM:

PRACTICE: Many Zoroastrians follow a lacto-ovo vegetarian plus fish diet, by choice, but this is not required.

CONTACT: Zoroastrian Society of Ontario 3590 Bayview Ave. Willowdale, ON M2M 3S6 416-222-0026 Diet: Mr. Yezed Andia 416-497-5679

18 NOTES

19 NOTES

20 BIBLIOGRAPHY:

Directory of Religious Practices, Chaplaincy Division, Correctional Service of Canada, 1985.

Handbook of Religious Beliefs and Practices, U.S. Department of Corrections, 1987.

Multifaith Information Package 1991, Ontario Provincial Interfaith Committee on Chaplaincy, Chaplaincy Services.

Ontario Dietetic Association - Ontario Hospital Association Nutritional Care Manual, 1989, 150 Ferrand Dr., Don Mills, ON, M3C 1H6. Brandon, S.G.F., Editor, A Dictionary of Comparative Religion, Weidenfeld and Nicholson, London, 1971.

Eliade, Mircea, Editor in Chief, The Encyclopedia of Religion, MacMillan Publishing Co., N.Y., 1987.

Ellwood Jr., Robert, Religious and Spiritual Groups in Modern America, from the Encyclopedia of American Religions, Ed. J. Gordon Melton, McGrath Publishing Co., Wilmington, N.C.

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APPENDIX A 1, Correctional Service Service correctionnel Canada Canada RELIGIOUS DIET DEMANDE DE RÉGIME ALIMENTAIRE REQUISITION POUR MOTIFS RELIGIEUX Date Resp. Centre Code — Code du centre de resp. NOTE: For instructions on NOTA: Pour remplir ce formulaire completing this form refer to veuillez consulter la D.C. Y-A M D-J CD 200-2-04.1 and Dl 200-2-04.1 200-2-04.1 et l'I.D. 200-2-04.1

Personal Information Bank Number(s): CSCISCC - Numéro(s) de banques de données personnelles: FPS Number Numéro SED Case Management Inst. "B" [1 P Gestion des cas Etabl. "B" Family name Nom de famille

Given name(s) Institution — Établissement Prénom(s)

Date of birth Religious affiliation — Affiliation religieuse Date de naissance

Dietary requirements — Exigences alimentaires

Remarks — Observations

Authorized by Autorisé par Chaplain — Aumônier Date I understand that I must adhere to my dietary laws or forfeit the Je m'engage à suivre les exigences alimentaires de ma foi religieuse, privilege of special food services consideration. à défaut de quoi le régime alimentaire spécial pourra être suspendu.

Inmate's signature — Signature du détenu Date

CSC/SCC 662 (R-85-6) COPY White: AW/Soc. COPY Canary: F.S.S. 1 — 2 — Distribution COPIE Blanc: D.A. Soc. COPIE Canari: S.S.A. Diffusion COPY— Pink. Chaplain COPY Gold: Inmate 3 • 4 — COPIE Rose: Aumônier COPIE Or: Détenu

22 APPENDIX B

Please note: this is a reproduction of the original Regional Instructions document.

23 e -, Number - Numéro: Resp. Conter Correctional Service Service correctionnel Code Canada Canada Date 89/10/02 1.1 Centre de resp. REGIONAL INSTRUCTIONS 702 Page: 1 of/de 4 501 INSTRUCTIONS REG IONALE

TRADITIONAL NATIVE FOODS ALIMENTS TRADITIONNELS IN CSC INSTITUTIONS AUTOCHTONES DANS LES ÉTABLISSEMENTS DU SCC

PURPOSE OBJET

1. To provide institutions with direction 1. Énoncer des directives visant à aider les regarding requests for traditional Native établissements à traiter les demandes foods and detertnining the validity of such d'aliments traditionnels autochtones et à foods for the pursuit of traditional social, déterminer la pertinence de ces demandes cultural, and spiritual programs. dans le cadre de programmes traditionnels sociaux, culturels et spirituels.

DEFINITIONS DÉFINITIONS

2. Traditional Feast: a meal following a 2. Festin traditionnel : repas suivant un significant spiritual/cultural event, such as: événement spirituel ou culturel Sweat Lodge Ceremony, fasting, Round d'importance, notamment : cérémonie de Dance, Pow Wow etc. The meal might l'étuve, jeime, danse ronde, pow wow, consist of vegetables, meats (both cooked etc. Le repas peut comprendre des or dried), fruit(s), and a beverage. These légumes, de la viande (cuite ou séchée), foods may or may not be government des fruits et une boisson. Ces aliments inspected. peuvent être de la viande ou des végétaux sauvages et n'ont pas à subir une inspection du gouvernement.

3. Round Dance: a social/cultural dance 3. Danse ronde : danse sociale ou culturelle accompanied by the drum. Couples dance ayant lieu au son d'un tam-tam. Les forming a circle, following the preceding couples dansent en formant un cercle et en couple. suivant le couple qui se trouve devant eux.

4. Pow Wow: a social/cultural dance that 4. Pow wow : danse sociale ou culturelle qui may include a contest of specific groups of peut donner lieu à un concours entre dancers, i.e. fancy, traditional dancing, certains groupes de danseurs (p. ex. : etc. A Pow Wow may include exhibition danse artistique, traditionnelle, etc.). Un dances such as the Hoop Dance. Pow pow wow peut également comprendre Wows in institutions are primarily diverses danses de démonstration telles que exhibitions where traditional dress is la danse du cerceau. Au sein des encouraged and combined with colourful établissements, les pow wow constitutent dancing customs. principalement des démonstrations au cours desquelles les participants peuvent porter leurs vêtements traditionnels et exécuter des danses autochtones fort expressives.

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CSC/SCC 1-13 (R-89-11) 7530-21-903-1567 Resp. Center Correctional Service Service correctionnel Number - NUMéf0: Code If II Canada Canada Date 89/10/02 Centre de resp. REGIONAL 702 2 4 INSTRUCTIONS Page: of/de 501 INSTRUCTIONS REGIONALE

TRADITIONAL NATIVE FOODS ALIMENTS TRADITIONNELS IN CSC INSTITUTIONS AUTOCHTONES DANS LES ÉTABLISSEMENTS DU SCC

5. Hoop Dance: an exhibition Native dance 5. Danse du cerceau : danse autochtones de where the dancer uses various numbers of démonstration dans laquelle le danseur hoops to interpet/act out legend imagery. utilise une variété de cerceaux afin d'interpréter ou de mimer une légende.

6. Traditional Native Foods: those foods 6. Aliments traditionnels autochtones : ce that are not domestically grown for sale to sont des aliments sauvages qui ne sont pas the general public and are not inspected by vendus au grand public ni inspectés par un a government agency/department. These organisme gouvernemental ou un foods usually include wild meat, ministère. Il s'agit habituellement de fruit/berries and vegetables. Wild foods viande sauvage, de fruits ou de baies et de may be requested by the Elder for use at légumes. L'aîné peut demander que l'on the ceremony. Annex "A" outlines wild utilise certains autres aliments sauvages au foods. cours de la cérémonie (voir annexe "A").

7. Non CSC purchased foods: those foods 7. Aliments n'ayant pas été achetés par le that have been donated to the sponsoring SCC : aliments donnés aux groupes group by outside interests to assist in organisateurs par des groupes de feeding all group participants at a l'extérieur afin de nourrir l'ensemble des traditional function. participants à un événement traditionnel.

PROCEDURES DIRECTIVES

8. Written requests for provision of 8. Les demandes en vue d'obtenir des traditional foods received from inmates for aliments traditionnels formulées par des spiritual/cultural program purposes shall be détenus dans le cadre d'un programme referred to the institutional Elder. The spirituel ou culturel doivent être transmises Elder shall review the request for the à l'aîné autochtone de l'établissement, qui appropriateness of foods and make étudie alors la demande, juge de la recommendations to the Director through pertinence des aliments demandés et fait the Native Liaison Officer. The Director ses recommendations au directeur. Ce of the institution shall retain the right to dernier peut interdire certaines denrées s'il prohibit foods which are contrary to the estime qu'elles constituent un risque pour safety and security of the institution. la sécurité ou le bon ordre au sein de l'établissement.

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CSC/SCC 1-13 (R-89-11) 7530 - 21 - 903- 1567 Number - Numéro: Resp. Center Correctional Service Service correctionnel Code I+ 1 Canada Canada Date 89/10/02 Centre de resp. REG IONAL INSTRUCTIONS 702 501 Page: 3 of/de 4 INSTRUCTIONS REG IONALE

TRADITIONAL NATIVE FOODS ALIMENTS TRADITIONNELS IN CSC INSTITUTIONS AUTOCHTONES DANS LES ÉTABLISSEMENTS DU SCC

9. In addition to the above, foods that are not 9. Le groupe d'autochtones peut acheter chez received through donations may be un fournisseur local les aliments dont on purchased by the Native group from a ne lui a pas fait don. Ces achats, dont la local supplier. These purchases may be responsabilité incombe au groupe made through the Native Liaison Officer of d'autochtones, peuvent être effectués par Leisure Activity staff and are the l'entremise du personnel de l'agent de responsibility of the Native group. liaison autochtone responsable des activités récréatives.

10. Subsequent to the approval of the proposed 10. Après que le directeur a approuvé la tenue event by the Director, all persons wishing d'un événement, les personnes qui to participate in the spiritual/cultural souhaitent participer au programme program shall sign a waiver absolving spirituel ou culturel doivent signer une CSC of responsbility in the event of illness formule dégageant le SCC de toute stemming from participation in the feast. responsabilité au cas où elles tomberaient Annex B. malades par suite de leur participation au festin.

11. Non-Government inspected foods, which 11. Il revient au directeur de l'établissement de have been donated by local community décider si les aliments offerts par un interests or departments (e.g. the groupe communautaire local ou un Department of Natural Resources or native ministère (p. ex.: le ministère des group), may be allowed into the institution Ressources naturelle ou un groupe at the discretion of the Director provided autochtone) peuvent être acceptés au sein that: de l'établissement, s'ils répondent aux conditions suivantes:

a) the foods have been previously prepared a) il faut que les aliments soient préparés à (cooked and sliced where needed); l'avance (viande cuite et tranchée au besoin);

b) the foods are not stored or passed through b) les aliments ne peuvent être traités ou the food service areas of the institution; conserves au Service d'alimentation de l'établissement;

c) institutional eating utensils are not used in c) les ustensiles de l'établissement ne sont pas the service of these foods i.e. dishes, utilisés pour consommer ces aliments (c. -à- cutlery, etc.; d. la vaiselle, la coutellerie, etc.);

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CSC/SCC 1-13(R-89-11) 7530-21-903-1567 Number - Numéro: Resp. Canter Correctional Service Service correctionnel Code Date 89/10/02 U+1 Canada Canada Centre de resp. ; REGIONAL INSTRUCTIONS 702 Page: 4 of/de 4 501 › INSTRUCTIONS REGIONALE

TRADITIONAL NATIVE FOODS ALIMENTS TRADITIONNELS IN CSC INSTITUTIONS AUTOCHTONES DANS LES ÉTABLISSEMENT DU SCC

d) all foods brought into the institution for d) l'agent de liaison ou l'aîné autochtone doit Native Spiritual/Cultural events shall be être présent lorsqu'on accepte des aliments accompanied by the Native Liaison au sein de l'établissement dans le cadre Officer/Native Elder. At the institution d'un événement spirituel ou culturel. Les entrance, the foods will be subject to a aliments font l'objet d'une inspection normal security inspection; and normale de sécurité à l'entrée de l'établissement;

e) inspected foods shall go directly to the e) les aliments doivent être acheminés Spiritual/Cultural event. directement à l'endroit où se déroule l'événement en question.

12. All foods deemed surplus following the 12. Il faut donner tous les restes des repas à feast shall be given to the Native Elder or l'aîné, à l'agent de liaison autochtone ou Liaison persons and removed from the au personnel du SCC, qui se charge de les institution. It shall be discarded only as a sortir de l'établissement. Ces restes ne last resort. sont jetés qu'en tout dernier ressort.

Deputy Commissioner, Le sous-commissaire, Regional Headquarters, Prairies Administration régionale des Prairies

M. J. Duggan

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CSC/SCC 1-13 (R-89-11) 7530-21-903-1567 TRADITIONAL NATIVE FOODS ALIMENTS TRADITIONNELS AUTOCIITONES

ANNEX A ANNEXE A MEATS VIANDE

Moose Rabbit Duck Orignal Lapin Canard Elk Squirrel Geese Wapiti Écureuil Oie Antelope Beaver Prairie Chicken Antilope Castor Poulet des Grouse Grease/ Muskrat Pemmican Cerf Prairies Caribou Tallow Sheep Grouse Graisse ou Rat musqué Dried Meats Powdered Meat Bear Caribou suif Mouton Viande séchée Ours Viande en poudre BERRIES FRUITS

Wild Plum Choke Cherries Prunes sauvages Cerise de Virginie Blueberries Pin Cherries Bleuets Petites merises Raspberries Strawberries Framboises Fraises Saskatoons Petites poires

VARIETY FRESIIWATER FIS!! POISSONS D'EAU DOUCE

Smoked Mullet Couette fumée Smoked Goldeye Laquaiche aux yeux d'or fumée Turtle Tortue

GREENS AND VEGETABLES ALIMENTS VÉGÉTAUX

Wild rice Turnip (wild) Riz sauvage Navet (sauvage) Wild Mint Wild Tea (Muskage) Menthe sauvage Thé sauvage (muskage) Corn (Indian) Squash Maïs (indien) Courge Maple Sugar Leeks _ Sucre d'érable Poireaux BREADS PAIN

Bannock Corn Bread Bannock Pain de maïs

28 APPENDIX C

KOSHER DIET This is used with permission of the Ontario Dietetic Association - Ontario Hospital Association Nutritional Care Manual, 1989. Rationale 1. To promote a better understanding of the Jewish dietary laws and practices known as Kashruth. 2. To make a Kosher diet available to patients/inmates who desire to observe Jewish dietary laws in a non-kosher facility. Nutritional Adequacy

With proper selections following Canada's Food Guide and Kashruth laws, this diet provides adequate nutrition for the promotion of optimum health and well-being. General Description 1. The Hebrew word "KOSHER" means fit or proper to eat. It refers to food and their preparations "permitted according to Jewish Law". 2. These rules are very important, as Kashruth, or keeping Kosher, is a way of life. The level of observance of these laws may vary depending upon the requirements of the patient/inmate. Consult with patient/inmate and Rabbi/Chaplain for advice. 3. ALL packaged and processed food products must be certified Kosher. READ LABELS CAREFULLY or check with manufacturer for Kosher symbol and/or certification. Examples of copyrighted symbols:

PACKAGED PRODUCTS

Jewish Community Council of Montreal, Montreal Quebec

Union of Orthodox Jewish Congregations of America, USA

29 4. Dairy and meat products ARE NOT to be eaten, served or cooked together. Depending on individual custom, a waiting period of one to six hours is required before dairy foods may be eaten after meat. Meat foods may be eaten shortly (1/2 hour) after dairy foods.

5. "Pareve" foods are neutral foods (categorized as neither meat nor dairy) and may be eaten or prepared with either meat or dairy foods. These include fruits, vegetables, grains, eggs, Kosher fish, coffee and tea. However, after pareve foods are placed or cooked with either meat or dairy, they are classified as either meat or dairy.

Guidelines for Planning a Kosher Diet in a Non-Kosher Health Care Facility/Correctional Institution ACCEPTABLE KOSHER FOODS as outlines in Food Groupings chart; 1. Must be prepared and served using disposable dishes and utensils.

2. Must be heated and/or cooked using disposable containers and/or double-wrapped in Kosher aluminium foil and served unopened. 3. Individually packaged or single service containers should be served unopened in their original containers (e.g., certified yoghurt). 4. READ LABELS CAREFULLY. Check for Kosher symbol or certification.

30 Type of Food Foods Recommended Foods to Avoid

MILK & MILK PRODUCTS Fluid milk, sour cream and yoghurt All when meat is served with certification

BREADS & CEREALS Bread; Kosher Matzoh; ready baked Bread made with milk/butter not products (e.g., bread, crackers) from a to be served with meat; baked Kosher facility, products containing lard; products baked on non-kosher premises; French toast; pancakes or waffles.

Cereals: Instant packages; dry Cereals cooked on non-kosher cereals, baby cereals. premises; dry cereals containing glycerine, stearates, mono-and diglycerides, vegetable shortening and gelatin.

Pastas/Rice: Only those cooked in Pasta products and rice cooked disposable dishware in microwave on non-kosher premises.

MEAT AND ALTERNATES Meat and Poultry: Only Kosher packs Pork and all port products; all or Kosher TV dinners from Kosher non-kosher meats; Kosher meat caterer or food service facility, prepared on non-kosher Important: Meat and poultry must be premises. Meat not to be served properly slaughtered in the manner with dairy products. outlined by Kosher dietary laws.

Fish: Kosher fish with fins, scales Shellfish (e.g., crabs, clams, (e.g., whitefish, haddock, halibut); lobster), non-kosher fish (e.g., canned salmon, tuna or sardines; turbot, sturgeon, catfish). canned gefilte fish.

Eggs: Soft or hard-cooked only, Raw eggs, eggnog, pan-prepared served in their shells; eggs cooked in eggs. microwave.

Cheese: Certified cheeses only All other cheese. Cheese not to be served with a meat meal.

FRUITS AND VEGETABLES All plain, fresh, dried and canned Uncertified grape juice; fruits; fruit and vegetables; raw uncertified tomato cocktail and vegetables/salads; baked vegetables tomato juice products; fruit (e.g., potato, squash) vegetables desserts prepared on non-kosher enclosed in Kosher TV dinner or premises. cooked on disposable dishware in microwave.

SOUPS Kosher bouillon cubes; Kosher soup All others mixes

31 Type of Food Foods Recommended Foods to Avoid

FATS AND OILS Butter (vvith dairy meal only), Lard, shortenings with animal fat margarine, mayonnaise, non-dairy creamers (pareve); salad dressing, pure vegetable oils, Kosher peanut butter

DESSERTS Certified cake, cookies, puddings, Any desserts mixed and/or baked on ice cream or sherbet (vvith dairy non-kosher premises; gelatin and meal only); "gelatin" made from gelatin-containing products; agar and/or carrageenin base only marshmallows

MISCELLANEOUS Coffee, tea, carbonated beverages, Dark beer BEVERAGES drink crystals, Kosher wine, certified alcohol, beer

SWEETS Honey, sugar, certified jann, jellies, Uncertified grape jam or jelly syrup, certified chocolate and candies, sugar substitutes and diet spreads

OTHER Certified commercial enterai products and infant formulae

Special Consideration 1. Different dietary practices may occur during some Jewish holidays. During Passover all foods (processed, packaged, etc.) used must be certified "Kosher for Passover".

P Kosher for Passover as well as all year round. Several holidays (e.g., Yom Kippur) require fasting. This may be contraindicated in certain medical conditions (e.g., diabetes and pregnancy). Consult and discuss with physician and Rabbi. 2 2. The required Koshering of meat/poultry increases the sodium content. For patients/inmates on low-sodium content diets, soaking the meat in water one hour will decrease the sodium

content significantly. 4 3. Use of non-kosher food products by an extremely ill patient/inmate is permissible if considered essential for treatment by medical opinion. A Rabbi should be consulted.

32 4. Microwave ovens may be used for cooking and heating Kosher foods. Microwave must be thoroughly wiped and cleaned before use. Kosher food item must be cooked and/or heated using disposable dishware and sealed in plastic wrap. Resources

1. Canadian Jewish Congress - Ontario Region, 4600 Bathurst Street, Willowdale, Ontario M2R 3V2 Kosher Information Service (416) 635-9550. Call to obtain a copy of the Kashruth Directory - a comprehensive listing of Kosher products. Chaplaincy Services (416) 638-7800.

2. Baycrest Centre for Geriatric Care, 3560 Bathurst Street, North York, Ontario M6A 2E1 (416) 789-5131 ext. 2243. 3. Mount Sinai Hospital, 600 University Avenue, Toronto, Ontario M5G 1X5 (416) 586-5024.

Note: Kosher Diet has been reviewed and approved by the Canadian Jewish Congress, Toronto Jewish Congress, Orthodox Division, Kashruth Council. Committee

Laurie McCaul, R.P.Dt., Baycrest Centre for Geriatric Care, Toronto, CHAIRMAN

Ruth Carswell, R.P.Dt., Mount Sinai Hospital Toronto Elaine Posluns, R.P.Dt., Sunnybrook Medical Centre, Toronto We gratefully acknowledge the contribution of the following and all others for their assistance: Rabbi M. Levin, Assistant Executive Director, Canadian Jewish Congress, Orthodox Division and Rabbinical Vaad Hakashruth Rabbi S. Steinberg, Director, Chaplaincy Services, Canadian Jewish Congress.

33