Guilt-free gourmet  Larder love ... fresh fruit, fish and
cheeses at Granville Island Public Market. Larder love ... fresh
fruit, fish and cheeses at Granville Island Public
Market. Photo: Getty Images  Lance Richardson savours the
flavours of Vancouver at a food market that turns sustainability
into an art.  When you turn up for a food tour to find your
guide wearing a white smock and channelling Madonna, chances are
you're in for something memorable. "Strike a pose, there's
nothing to it," Julian Bond says, adjusting his headset as we
stand on a fishing dock outside the Pacific Institute of
Culinary Arts, a school just south of Granville Island,
Vancouver.  Moments later he is pulling a spot prawn from his
pocket and lambasting ocean dredging in south-east Asia. Then
we're on to seafood snap-freezing (good), Styrofoam (bad) and
the difference between brie and camembert (60 kilometres in
France). Impassioned and furiously paced, Bond is nothing if not
eclectic.  In April, he won the inaugural mentorship awar