Canvasback Impact

A Tree That Tastes Like Garlic

Three Angels Broadcasting Network

Program transcript



Series Code: CI

Program Code: CI000011S

00:02 Canvasback Wellness Center.
00:03 It's such an amazing center, but it isn't just a building.
00:06 It's far more
00:07 because Canvasback reaches out across the atoll,
00:11 across the islands to bring health to people.
00:15 How do they do that?
00:16 They train teams
00:18 that actually go into the villages,
00:19 take blood pressure, find people with diabetes,
00:23 and really save their lives.
00:25 Absolutely amazing stuff is going on here.
00:28 Stay tuned.
00:55 Jacque told me when we were in Majuro,
00:57 we just had to come to this cute little shop
00:59 and truly it is a gem.
01:00 Matter of fact, the lady that owns the shop
01:03 had cataract surgery with Canvasback team.
01:06 Look at these things.
01:07 I mean, they're intricate, they're beautiful.
01:09 The handicraft is absolutely marvelous.
01:13 Follow me, I want to show you some more of...
01:15 They're actually making things right here on site.
01:20 Look at this.
01:21 This is amazing how intricate these ladies do
01:24 a tremendous job.
01:26 I wish we had time to watch them do everything.
01:31 Look at this.
01:33 Look at that work.
01:35 That's the kind of thing she's doing right now.
01:37 It's amazing.
01:38 This lady over here.
01:40 Not sure who collects all the shells,
01:42 but she's doing all the shell design.
01:49 Now you got to tell me, what are you making?
01:53 I'm making a necklace. Necklace.
01:55 May I pick one up? Yeah.
01:58 This is how we complete all those,
02:00 you figure for the metal.
02:02 Okay, okay.
02:05 How long does it take you to make one of these?
02:10 Five minutes. Five minutes.
02:11 Do it in five minutes? Wow.
02:14 Can you show me how you start one of them?
02:16 I can make one here.
02:18 Yeah, if you would, if you don't mind.
02:49 How long have you done this?
02:52 Oh, three months.
02:53 Three months.
03:00 But this is they take it an age-old custom area,
03:03 in Majuro area.
03:08 Now you will look.
03:37 What materials is this made out of?
03:39 Is it pandanus? No, this is coconut fiber.
03:42 Coconut fiber. Yeah.
03:54 Coconut is used for everything, isn't it?
03:56 Yes.
04:04 Kind of show you one more thing.
04:05 Look at these roses.
04:07 How beautiful.
05:17 There are so many things
05:19 that the people of the islands do.
05:21 I mean, their handicraft, their lives,
05:23 there's such a colorful and wonderful people.
05:35 There's more impact to come.
05:36 So stay right here.
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06:39 Tanner, good to meet you.
06:40 Nice to meet you.
06:41 Hey, thanks for inviting us over.
06:43 Anytime. Come on in. Let me show you around.
06:45 Sounds good. Sounds good.
06:46 Yeah, I want to hear all the good details.
06:48 So yeah, give me the grand tour here.
06:50 Okay, so this is the Canvasback Wellness Center.
06:53 We started 2006 with a grant
06:56 from the Department of Interior,
06:58 to do a study on reversing diabetes
07:01 in the Marshall Islands.
07:02 I got to stop you, reversing diabetes.
07:04 Our viewers are going to go crazy
07:05 and say you can't reverse diabetes,
07:07 you got to take pills.
07:08 Well, that's the conventional thinking.
07:10 Okay. Right.
07:11 But we found that with diet and exercise,
07:14 you can reverse diabetes.
07:15 This is proven?
07:17 This is proven beyond a shadow of the doubt.
07:20 Now a lot of people will still, you know,
07:22 try and cast some doubt on it
07:23 and say conventional medicine needs to be used.
07:27 But basically, we've proven
07:29 that you can change a lifestyle
07:32 and reverse not only diabetes, but also hypertension, obesity,
07:39 and a lot of the other non-communicable diseases
07:43 that are out there.
07:44 And I notice, you're not just isolated
07:46 someplace out here in the island.
07:47 You're right with the hospital.
07:49 Yes, yeah, the hospital is literally right next door
07:51 to the wellness center,
07:53 which is very convenient for us.
07:55 Because when we get patients over here,
07:58 we can literally walk them over to the clinic
08:02 and have them checked out and make sure they're okay.
08:05 And then we can continue with the program.
08:07 What we do is we do
08:08 an intensive two-week diabetes intervention program here.
08:13 And so, intervention program is bringing in
08:16 about 30-50 diabetic patients or pre-diabetes.
08:21 And we teach them lifestyle change.
08:24 We teach them how to eat healthy
08:26 with the wellness center food.
08:28 So you've got some good looking things here
08:30 for breakfast right now.
08:31 So this is all diabetes friendly food,
08:34 vegan, diabetes friendly food.
08:37 Breakfast, lunch and dinner, they eat here.
08:40 And then we exercise for two weeks.
08:43 Okay. Okay.
08:44 So then we teach them how to exercise properly.
08:48 We have our own gym,
08:50 that has all brand new equipment in it.
08:53 LDS Charities was kind enough to donate us a new gym.
08:57 So they are able to exercise in there for free
09:02 whenever they wanted to.
09:04 And we have an exercise coordinator
09:05 that comes in and teaches the class.
09:08 And then in the evenings and do health lectures
09:12 and we do a cooking school.
09:14 Because it's very important
09:15 that they get used to cooking with food
09:18 that's healthy for them.
09:20 You know, your average diet out here for kid
09:24 is ramen with coulis.
09:28 So typical US diet for kids.
09:30 Ramen and coulis. Yes, yes, college kid diet.
09:34 And you'll see it all over the islands here,
09:37 horrible diet, sodas instead of water.
09:41 Ramen and coulis, doughnuts for breakfast.
09:43 And, Tanner, let me ask you,
09:44 at what age do you start seeing diabetes?
09:48 You see it in significant numbers
09:51 when you start to get into your 20s.
09:53 Twenties? Yes.
09:55 But that number sadly is getting younger
09:57 and younger each year.
09:59 Because of the diet? Because of the diet.
10:01 The body simply
10:02 isn't able to compensate anymore
10:04 with all the junk food that they're feeding.
10:06 So let me show you
10:08 the rest of the wellness center here.
10:09 Okay. This is really cool.
10:12 This is the hospital's kitchen services here.
10:17 The hospital cooks in the wellness center?
10:19 Right.
10:20 The hospital cooks in the wellness center.
10:21 And if you look over here,
10:23 you can see them we had the plexiglass up
10:26 so we can keep an eye on them.
10:27 Now how's that work?
10:28 You guys cooking different kinds of diets?
10:30 We actually are cooking
10:31 about the same type of diet now.
10:33 How's that happened?
10:34 It changed about two three years ago.
10:35 I know hospital food. Right.
10:37 Yeah, it's very typical hospital food,
10:39 you know, we're all familiar with.
10:41 It's bland and tasteless and not at all healthy for you.
10:46 And that's what they used to serve here.
10:48 About three years ago, that all changed,
10:51 where they moved in with us from the hospital kitchen,
10:56 while the hospital kitchen gets renovated.
10:59 And that gave us an opportunity to help them out.
11:02 You just kind of did a little evangelism, is it?
11:04 We did.
11:05 We did a little sneaky evangelism
11:06 with them.
11:08 And we said, okay, we'll help you guys out
11:10 serving diabetes friendly food,
11:12 because you know, most of the patients
11:13 in the hospital are of course diabetic.
11:16 So we trained their cooking staff
11:20 to cook ramens food.
11:23 And then we have the gym back in here.
11:25 Wow, this is nice.
11:27 Yes, this is all new equipment.
11:30 LDS Charities donated all of this to us.
11:33 And we run aerobics classes, we run classes for women,
11:38 classes for men.
11:40 There's, this is one of the only free gyms
11:44 on the island.
11:46 Normally, you would pay at least $25 a month
11:49 for a gym membership,
11:51 which you know, compared to the States
11:52 is a little cheaper.
11:54 So this becomes another way to invite islanders in
11:57 and then start training them another health.
11:59 Exactly, exactly.
12:00 And exercise is a big part of the health message.
12:04 You had the diet which is huge.
12:06 But you got to get the physical activity too.
12:08 Now I understand there's more to the center
12:11 than what you've shown me so far.
12:12 Is there more tour? Yes, definitely.
12:13 We want to take you out to the gardens.
12:15 Okay.
12:16 The hospital has spaces in between the wards.
12:19 And they were kind enough to let us use them
12:21 as gardens to show people
12:23 how food can be grown
12:24 even on a sandy soily atoll there.
12:28 It's kind of exciting.
12:29 You just kind of occupied the hospital from all aspects.
12:32 Yeah, we did.
12:34 It's a partnership.
12:36 So let me introduce you to the Majuro Agro forest.
12:40 As you know...
12:41 Looks like a forest of banana trees.
12:43 Oh, they do spread. Okay.
12:46 But agro forestry, if you're not familiar with it,
12:49 is basically growing a jungle of sorts,
12:52 you're growing low level crops, mid-level crops,
12:55 and then obviously, your larger crops
12:57 like your bananas.
12:59 Okay.
13:00 So we started this kind of funny in 2015,
13:03 and then immediately got hit by a big drought.
13:06 So everything kind of stayed dormant for a while,
13:09 but it's taken off as you can see since then.
13:12 You got figs also.
13:14 So this is papaya. Well, that's papaya.
13:15 Oh, looks like figs all most.
13:17 All right. They do.
13:18 Okay, these are
13:20 all different types of bananas here.
13:22 And we're stepping over cucumber.
13:23 Yep, we're stepping over some cucumbers.
13:27 We have, I believe
13:29 it's seven different varieties of local banana trees
13:32 growing in this agro forest.
13:34 Even like the dead leaves from the branches.
13:37 We use that as compost
13:39 in the school garden program that we run.
13:41 So we use everything that we can out of here.
13:46 And then if you want to come down here.
13:48 I'm going to ask you,
13:49 what's the vine on the ground all over?
13:51 This is sweet potato.
13:52 Oh, okay.
13:54 Yes. Okay.
13:55 Not many people know, too,
13:56 that you can actually eat the leaves on the sweet potato.
14:00 Didn't know that. Yeah, very good for you.
14:03 So things grow quite well here.
14:04 They grow very well here.
14:06 Now, why do you...
14:07 I guess the real question and you may have touched on it.
14:10 But why are you doing all of this?
14:12 What and you're again at the hospital situation?
14:16 What's the reason?
14:17 The reason is twofold.
14:18 One, we want to give this as an example,
14:21 to everybody in the Pacific
14:24 that you know gardening doesn't have to be
14:26 your stereotypical row of vegetables
14:29 that you have out there.
14:30 You can literally plant a forest,
14:33 an edible forest in your backyard.
14:36 And everybody, most everybody has a little bit of backyard.
14:40 Not downtown area, but out of town here, yes.
14:46 You know, you got to check out this tree.
14:48 Just try a leaf in this thing and tell me what you think?
14:50 Eat a leaf of the tree?
14:52 Eat a leaf of the tree.
14:53 This is my pride and joy out here.
14:57 Tell me what that tastes like?
15:01 Now, it's garlic. Right.
15:03 Garlic. This is a garlic tree.
15:06 Okay, so if you don't have any fresh garlic available...
15:09 I'm going to stink all day.
15:12 That is something else.
15:14 You can use this in its place.
15:16 You can grind this up and put it into a soup.
15:20 Put into a salad, whatever you want,
15:22 it'll taste like the garlic.
15:23 Yeah, that's absolutely astounding.
15:25 It is, I love this thing.
15:27 The agricultural people
15:29 wouldn't let me carry it through but...
15:31 No, no, you can't.
15:32 But get this.
15:33 This has been growing here for three years.
15:35 Just stays just about the size.
15:39 And you keep picking leaves off of it?
15:40 Yeah.
15:41 And just picking leaves off of it.
15:43 Re-grows the leaves. Keeps coming back.
15:45 But also has a really beautiful,
15:46 sweet smelling flower.
15:48 I see you've got some other herbs down here.
15:51 So this cactus over here.
15:54 This is dragon fruits.
15:55 Whoo, yeah, I love dragon fruit.
15:57 So I know you're pricing dragon fruit in the stores.
15:59 Yeah, it's like $5 for one dragon fruit.
16:01 Yeah, very expensive, it's true.
16:03 Well, there's a reason for it.
16:04 It is very hard to grow and very slow growing.
16:07 So this has been growing
16:09 this particular one for about a year.
16:11 The one we have down there,
16:12 that's been growing for three or four years now
16:15 and has yet to flower.
16:18 So nothing yet? Nothing yet.
16:19 Historically, about how long does it take to...
16:22 It really should be flowering very soon.
16:25 In this environment, it's a little trickier.
16:27 So...
16:29 Now when it gets to blossom and then finally a fruit.
16:32 Right, you're going to have out here in the Marshall Island,
16:35 it's a little different than in other countries
16:38 where you have pollinators.
16:40 You know, like in the States you have a bee
16:42 that can pollinate for you.
16:43 We don't have any bees here.
16:45 No bees... No bees.
16:46 At all. We have a black wasp.
16:48 That's it.
16:50 That doesn't sound very good.
16:51 He's not very good at pollinating.
16:52 So we have to do it for him.
16:55 So we'll come and in dragon fruit case
16:58 the flowers open at night.
17:00 So we would pollinate at night.
17:01 Come out here with a paintbrush?
17:03 Yes, yeah, in dragon trees case,
17:05 other cases you would use...
17:06 You go buzz, buzz, buzz, buzz.
17:08 And they can feel good.
17:09 In other cases like a tomato
17:11 would be somewhere you would use a paintbrush.
17:14 So you have to do that with tomatoes too
17:15 since you have no bees?
17:16 You can't.
17:18 Tomatoes are nice and that gentle breeze
17:19 will actually shake loose the pollen on them.
17:20 Okay.
17:22 So you don't start too big of an issue.
17:24 But your cucumbers and your melons,
17:26 you got to do it.
17:28 For every cucumber and melon?
17:29 Every cucumber and melon.
17:30 If you want a good harvest, you got to pollinate by hand.
17:36 Well, let me show you another garden about here.
17:40 So this is our main supply garden
17:43 so to speak.
17:45 We grow a lot of cucumbers, eggplants, tomatoes,
17:49 and we try and utilize all natural, local methods.
17:54 So one of the things I'm talking about
17:56 is as you can see, we take coconut husks,
17:59 which are excellent fiber,
18:02 water retainers.
18:04 And everybody can find them?
18:05 And everybody can find them, yes.
18:06 There are a ton of them on island.
18:09 So we line all the beds with coconut husks
18:13 and it helps keep the moisture in
18:16 and it helps break down and fertilize the plants.
18:20 Now speaking of fertilizer,
18:22 do you use anything else for fertilizer?
18:24 Yes, we do.
18:25 We use what's called copra cake.
18:28 Now copra is the major export for the Marshall Islands.
18:31 And copra cake is like
18:33 what's left over at the end of that process.
18:36 But it's very healthy for plants.
18:39 So we just have the entire garden plowed.
18:42 And then we add in bags of copra cake.
18:46 And I assume it's fairly inexpensive too.
18:48 It's $1 bag.
18:49 And the bags are about 40 pounds each.
18:51 Oh, wow. Okay. Yeah.
18:53 So you get a good bang for your buck.
18:56 But this one, we're going to use this garden
18:58 when the food concession trailer
19:00 comes out.
19:01 Food truck.
19:03 Tell me a little bit about the food truck?
19:04 Right.
19:05 So for years, we've been trying to help
19:07 the Marshallese increase their access to fresh produce,
19:12 that's at an affordable price that they can,
19:14 you know, get to.
19:16 So you know, your average income out here
19:18 is about $3 an hour.
19:20 So there's not a whole lot that you could buy
19:22 at a supermarket
19:23 When the price of one cucumber is,
19:25 you know, $12.
19:27 Twelve whole.
19:28 Twelve dollars for one cucumber.
19:30 It's $4 a pound.
19:33 Seriously? Yes.
19:34 So nobody eats cucumber.
19:36 No Marshallese eats cucumber nearly.
19:39 Yeah, they can't afford them.
19:41 So when you grow cucumbers here,
19:42 I mean, this is a delicacy
19:44 also to show people a change of diet.
19:46 Right and we sell them at $1.
19:50 Okay. Oh, wow.
19:51 So now what was out of reach for you
19:54 before you can afford.
19:56 So you're a real magnet as it were in lot of ways.
19:59 Yeah. Yeah.
20:01 So what we're going to do is we have funding
20:03 from New Zealand to buy a food concession trailer.
20:06 Now this thing, you know,
20:07 picture kitchen on wheels, okay.
20:11 We're going to take this guy out to all different areas
20:13 on Majuro
20:14 and use the produce we have from this garden,
20:18 and the produce we get from Laura farm.
20:22 And we're going to sell it at cost.
20:25 Which is way below market?
20:26 Way below than market.
20:28 So be able to provide healthy food
20:32 to the communities that are in need the most.
20:35 This is beautiful.
20:37 Thank you.
20:38 You'd mentioned to me while we're coming over here
20:40 that you hand pollinate all these?
20:42 Yes, this is cucumber that we're growing here.
20:45 And you do have to hand pollinate,
20:47 since there are no active pollinators
20:49 in the Marshall Islands
20:50 like you would have in other countries.
20:53 So our guys literally come out here every day
20:55 and look for
20:56 and find the female flowers
20:59 and pollinate with the male flowers.
21:01 Every single day?
21:02 Yes, you have to do it
21:03 every single day until they swell,
21:05 what you'll notice
21:06 is that you've successfully pollinated it
21:08 if the female flower closes up in a day,
21:11 and then the back of it swells up,
21:13 that's a successful pollination.
21:15 Until then you keep going at it.
21:18 And then what's interesting is in this, this row,
21:21 and in the row behind it,
21:23 and the other ones you see in the background here,
21:25 we had a lot of trouble
21:27 with some micronutrient deficiencies
21:29 like, you know, your potassium, your phosphate
21:33 and your nitrogen are key.
21:35 And some of the soil out here is lacking in those.
21:38 So what we did is a little local trick.
21:41 We went down to the fish factory and bought
21:43 a five-pound bag of basically fish guts,
21:46 along with some chunks.
21:48 And we dug a trench in between here.
21:50 Okay.
21:52 You and the Native Americans did?
21:53 Yeah, and then pile it in.
21:55 And there's the result.
21:58 Everything is green and growing very well
22:00 and producing.
22:01 You were telling, those are cucumbers too,
22:03 those monsters?
22:04 These guys are cucumbers. Let's go check them.
22:06 Personally, I've never seen leaves that big.
22:07 Yeah, this is the effect
22:10 of that fertilization, you know.
22:14 Now the guy's just harvested earlier today,
22:16 but I bet we can find one in here.
22:18 But this guy,
22:20 this is only maybe two months growth
22:23 at the most.
22:24 Two months.
22:25 Yeah. You can see already.
22:27 Look at that.
22:28 Those things are huge. Yeah.
22:29 And they're growing all over.
22:31 They're looking for more space,
22:32 we could probably put another trellis up here
22:34 and it go even higher.
22:36 So we're looking for cucumbers. Yeah.
22:37 Let's see if we can find anything.
22:39 Here's one. Yeah, I see one here too.
22:41 Yeah, and there's one down or two.
22:43 Do you pick them at that size or you let them get bigger?
22:45 No, no, I let them get.
22:47 I'll show you on this side here.
22:49 Well, I see a big one over there.
22:50 Yeah, I see it.
22:51 And we probably got more on this side too.
22:56 Way to go. There it is.
22:57 This guy.
22:59 This guy's big enough, we can pick.
23:01 Now when you pick them that size,
23:02 they're not too pithy or hollow inside at all.
23:05 No, actually, the thing is, if you let them get super big,
23:09 they'll lose that nice cucumbery taste of them.
23:13 Okay, more watery. Yeah.
23:14 Yeah, okay.
23:16 So this size, you're going to get
23:17 a really great flavor out.
23:18 Now from over here, I can see lot more in there.
23:21 Yeah.
23:22 They pick them every day. All right.
23:25 And cucumbers, the beautiful thing
23:27 about a cucumber is this guy
23:28 will grow to this size in a week or two pops.
23:32 They grow extremely fast.
23:37 So yeah, that's, that's our cucumber harvest.
23:39 Yeah, it's funny.
23:40 We were looking for something nice.
23:41 I see them all over the place.
23:43 Yeah, me too.
23:44 So we'll be harvesting all this week basically.
23:45 All right.
23:47 Well, thank you. Thank you.
23:48 Thank you.
23:52 There is so much more on impact to come, stay tuned.
23:59 As a leader in the field of health in Micronesia,
24:02 Canvasback Missions has been helping people
24:05 reverse diabetes for years.
24:07 Yes, you heard correctly, reverse diabetes.
24:12 In addition, we are helping to reduce
24:14 the incident of heart disease.
24:16 At least 34 million people in the US have diabetes.
24:20 Many have no idea they have it until it's almost too late.
24:24 Many children have diabetes.
24:26 It's time to stop it in its tracks.
24:29 What's the key?
24:30 Certain foods, exercise
24:32 and many other simple yet critical items
24:35 are combined to produce amazing results.
24:38 Log on to to download your own free copy,
24:42 written by renowned author Brenda Davis.
24:46 Learn from an expert in the field
24:47 how to reverse this dreaded killer.
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25:10 Directly from the hand of God,
25:12 the first patriarch and matriarch of the human race
25:15 received a wonderful garden.
25:16 I mean, everything that was good for food.
25:19 But over time, things have changed.
25:22 And especially here on the island of Majuro,
25:25 things have degraded
25:26 until people no longer have gardens,
25:28 no longer have things to grow.
25:30 But through the hand of God, really, I believe,
25:33 He's touched the hearts of the people
25:34 for the wellness center.
25:36 Canvasback is teaching them how to garden again,
25:38 how to have wonderful fruits and vegetables
25:41 for a healthier lifestyle.
25:42 You see, when your mind is clear,
25:45 you can hear that still small voice of God.
25:51 Not only does Canvasback specialize in medical
25:54 and dental teams
25:55 to help those in great need of healing,
25:58 but we also work to reverse
26:00 the epidemic of diabetes among the population.
26:04 It's the number one killer in the Marshall Islands.
26:08 We are utilizing every means
26:11 at our disposal to combat this deadly disease.
26:15 We are working to lead people back to a healthy diet,
26:18 free from so many foods that are major players
26:22 in diabetes and heart disease.
26:25 We are training and sending out neighborhood teams
26:28 to detect health problems early
26:31 and then offer them solutions that work.
26:34 We're making tremendous progress,
26:36 but your help is needed.
26:38 The program has been highly successful,
26:41 but we must expand and that takes money.
26:45 The needs are great, but the solutions are simple.
26:49 Early detection and teaching with love
26:52 the basic principles of health
26:54 that move people toward a healthy lifestyle.
26:57 I do hope you will financially join us
27:01 in helping to eradicate diabetes,
27:04 the number one killer in the Marshall Islands
27:07 and beyond.
27:12 To be a part of this exciting ministry,
27:14 write us at Canvasback Missions,
27:16 940, Adam Street, Suite R, Benicia, California 94510.
27:22 You can also log on to
27:25 or call us at (707) 746-7828.
27:29 Thank you for watching.
27:30 Please join me again
27:32 for another exciting island adventure.
27:34 Remember,
27:35 Canvasback is making an impact on hearts and lives,
27:38 one miracle at a time.


Revised 2020-12-05