T H E C O M O X VA L L E Y R E C O R D
| MARCH 2013
ValleyLiving a look inside What’s fresh for sale at the Fishermans Wharf Perfect Pairings - Tasting and talking about 3 BC Whites Duchess of Dirt - Celebrating Nine Years AIR FORCE BEACH ~ PHOTO BY: SABRINA CLOSE
HERE COMES THE SUN!
DESIGNER SCREEN ROLLER SHADES on sale until March 31, 2013
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THE COMOX VALLEY RECORD
VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
Thanks to a new SUBSCRIPTION
PROGRAM, it's now easier to find out what's fresh for sale at Fisherman's Wharf in Comox. Erin Haluschak, Record Staff Whether it's shrimp, halibut or salmon, knowing what's fresh at the Fisherman's Wharf in Comox is as quick as checking an e-mail. "It's a huge benefit; we used to get between 20 to 30 calls a day asking what is fresh," explained Robert Clarke, wharfinger for the Comox Valley Harbour Authority. "Now with the e-mail feature, people subscribed to the list can find out the fresh product right away. As soon as we know, (an e-mail) goes out." Clarke said the e-mail subscription list began about a year ago in conjunction with a redesign of their website and in conversation with other marinas and harbour authorities. He said the service will come in handy particularly in the summer, when fisherman are constantly coming and going with new product, such as fresh smoked salmon or the ever-popular halibut. "Although boats are constantly coming and going Monday to Friday, we only will send an update e-mail when we have certain products, to avoid sending people 10 e-mails a day," he added. PHOTO BY ERIN HALUSCHAK
HAVE YOUR SAY … Have an opinion? Feel strongly about an issue? Share something special …
Send us your comments, views, concerns to editor@comoxvalleyrecord.com, 765 McPhee Avenue, Courtenay or by fax at 250-338-5568. (Please include name and contact information - this will not be published and is for verification only.)
ONE submission will be drawn the last Friday of each month (starting March 29th) and the winner will receive a $25 Prime Chophouse & Wine Bar Gift Certificate.
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Generally, fresh and frozen-at-sea fish and seafood typically available in the winter months are shrimp and crab, and in the spring, halibut, cod and prawns. Summer generally sees sales of salmon, tuna, halibut and shrimp, and fall offers salmon, halibut and crab. The seafood sales allows the public to meet the fisherman and their families, and buy direct from the source. Quality of catch is giving the highest priority. Clark said in addition to the e-mail list, fresh product is also displayed by two main signs maintained by the Harbour Authority, and they are looking at placing a third — perhaps in Courtenay — but noted "it really has to be in the right place." The Comox Harbour has provided shelter for ships since the late 1800s. It is now home to a large commercial fishing fleet and a sizable number of pleasure craft. For more information, and to subscribe to the seafood sales updates, visit www.comoxharbour.com. photos@comoxvalleyrecord.com
GIFT
CERTIFICATE
Tuesday, MARCH 19, 2013
VA L L E Y L I V I N G
THE COMOX VALLEY RECORD
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❰❰ In the Kitchen ❱❱
FOOD NEWS Hans Peter Meyer
K'ÓMOKS FIRST NATION’s expands its popular Pentlatch Seafoods aquaculture operations with the purchase of Aquatec Seafoods. The new entity will operate as Salish Sea Foods.
BC SHELLFISH FESTIVAL (June 14-15) wants to see your “best slurp” pic of someone slurping a raw oyster. Winner gets a weekend “staycation” to the west coast’s “biggest shellfish festival” in the “Oyster Capital of Canada.” Yup. That’s us: the Comox Valley. See their Facebook page or send them a tweet FMI. OTHER NEWS It’s official: Tita’s Mexican Restaurant is sold; the new owner is working the kitchen; the official take over happens at the end of March. Staff are happy. I’m happy. The new owner is going to stay the course that has made this my favourite Mex food place ever. I’m happy with the emergence of Chalk Lounge as a visit-worthy “late-food” destination. With Chef Andrew Stigant (formerly doing great things for the region’s fine dining at Crown Isle’s TimberRoom) holding court in the kitchen at the Westerly Hotel I’m tempted to try the hotel dining room as well. At the Breakwater Restaurant, Chef Phillipe Gagne just launched his spring menu. On April 6th he’ll be hosting a wine-pairing Chef’s Table. The focus of both: locallysourced product. The Breakwater is also sponsoring the March Vancouver Island #localfoodhero promotion: Who is your personal #localfoodhero, the person who taught you about the joy of local food? Enter to win $100 in dining. In April it’ll be Locals’ turn. For more about the monthly Island #localfoodhero promotion watch Facebook.com/EatDrinkVancouverIsland. In Cumberland I’m hearing and tasting good things at the Waverley Hotel and Mars on Main. I’m also hearing fun/tasty things about Lolita’s On-the-Go Grill, but not a lot of details. If you’ve got food truck/cart insider intel anywhere in the Valley, please be in touch.
The weekly Pizza/Pasta Thursday Night returns to Avenue Bistro on March 21st. April 8 Avenue hosts the annual Chef's Association fundraiser on National Pasta Day. The four course menu will be served family style, featuring local Prontissima Pasta and local wild salmon. Tickets are available at the restaurant and at Beyond the Kitchen Door. New to the kitchen at Atlas Cafe is Chef Chris Thrift. He’s a “passionate local talent” and patrons have already been enjoying his nightly fresh sheets. Expect to see Chef Jonathan Frazier’s new breakfast menu in early April. On March 24 Gaetane Palardy of Island Gourmet Trails and Edith Jacob of Key Language Solutions explore the flavours of French Canadian cuisine. In April? Paris of course (on Apr 28). Each class includes a wine paring and tasting offers by the Blue Moon Winery and a sit down dinner. Regular Island Gourmet Trails season starts with an Easter Tour on March 30. Island Joy Rides is now booking seats for its Cycle of Love tour June 14 –16, the BC Shellfish Festival weekend. Note: readers of this column/post are offered a special discount if you book the tour by March 31. Thanks Island! Craft beer has been on my mind (and in my fridge) a lot since our February #localfoodhero promo was about the Island’s amazing brew scene. The "Bluegrass, Burgers, and Beer" themed People's Beer Fest on April 27 at the Native Sons’ Hall will be my town’s first craft beer festival. No information yet on where tickets will be available. Watch our Facebook page for updates.
GOT FOOD NEWS? Got a favourite stop that I’m not reporting on? Please drop a note via http://j.mp/edcvNewsForm or comment on our Facebook pages at Facebook.com/ EatDrinkVancouverIsland. Tune in weekly for our “1 question per week about local food.” Help grow our good food, local food region!
Celebrating 16 years of the simple things
atlas café 250 6th St. in Downtown Courtenay
Courtenay 660 England Ave. & 440 Lerwick Rd.
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THE COMOX VALLEY RECORD
VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
❰❰ Gadget Corner ❱❱
TASTE THE BOUQUET Wines from the Island
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CURRY LEAVES
add a unique aromatic taste to your cooking … The curry leaf is a gorgeous, aromatic green leaf that is a mainstay in Indonesian, Indian, Sri Lankan, Pakistani and Malay cuisines. Prized for the one-ofa-kind blend of smoky, citrusy and spicy flavors they impart, curry leaves are a popular seasoning that adds a lusciously distinct flavour and aroma to an assortment of recipes. Curry leaves give a flavour boost to a wide range of dishes from curries, dals and stirfries to rice pilafs, soups and stews. There is no
substitute for curry leaves and, unlike the bay leaf, they soften and mellow while cooking and can be eaten. A highly aromatic herb, curry leaves’ lemony fragrance and unique flavour add depth to vegetables, lentils, meat dishes, seafood, beverages
and chutneys. Traditionally, curry leaves are fried in a little oil in the pan before other ingredients are added. As they heat, the leaves release their volatile aromas and flavors that will infuse the dish. The leaves are left in the pot to simmer and flavour the dish throughout the cooking process. Curry leaf is the soul of South East Asian cuisine – it’s the herb cooks use by the handful and one that scents almost every savory dish.
Available at Beyond the Kitchen Door
VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
THE COMOX VALLEY RECORD
5
â?°â?° Perfect Pairings â?ąâ?ą
Tasting and talking about 3 BC Whites WITH CONNIE EARL Hans Peter Meyer Connie Earl is a floor manager at both Avenue Bistro in Comox, and sister restaurant Atlas Cafe in Courtenay. In her 20+ years in the restaurant industry she’s been server, cook, and manager. Along the way she’s done some sommelier training, but most importantly, she’s developed a love for and deep appreciation of wine, particularly BC wine. We sat down recently to taste three white wines from the Avenue list: Comox Valley Beaufort G’Wurz (2011), Kettle Valley Pinot Gris (2011) from the Naramata Bench, and Quails’ Gate Chenin Blanc (2010) from the east side of Okanagan Lake. I asked Connie to tell me about the wines and what they would pair with on the Avenue menu.
BEAUFORT G’WURZ Our first sample was the Beaufort G’Wurz, produced here in the Comox Valley. “This is a dry-style GewĂźrztraminer with the classic lychee and tropical fruit notes.â€? She took a sip. “This one has some pink grapefruit too, and it has a nice clean, fresh, dry finish. Wines like this GewĂźrztraminer, with the lush, tropical notes, pair well with spicy dishes. It’s is a great match with our Curry Bowl.â€?
KETTLE VALLEY PINOT GRIS Our next wine was a white wine with a bit of a blush on it. “They’ve imparted a beautiful salmon hue in this Pinot Gris by allowing the juice to sit on the skins for a short while after pressing. Like the G’Wurz, it also has a rich fruit
profile with a crisp, dry finish. The bright peach, apricot, and honeydew flavours are balanced by a refreshing acidity. The subtle red bell pepper flavour you notice is more common in reds, and shows itself more on the nose than the palate. The Rockfish Bouillabaisse with its tomato, orange, and fennel broth has a similar brightness and would pair well with this Pinot Gris.�
QUAILS’ GATE CHENIN BLANC Our last wine was the Chenin Blanc, a white varietal that is part of the classic Bordeaux white line-up. “This Chenin Blanc has more body than our previous wines,� Connie explained. “It’s got bright, lemony notes in the opening, a round body, intriguing vegetal notes, and a refined mineral finish. For all of these reasons it is a great food wine, and one of my favourites at Avenue. It’s lovely with the Forager Pizza: it has enough body to match the richness of the roasted wild mushrooms, truffle oil, and goat cheese. It’s also a great choice with the Cowichan Farmhouse Chicken Breast with lemon thyme pan sauce. Another place it really shines is with our local oysters on the half-shell: the elegant mineral finish and the citrus notes are great with oysters.�
TASTING WINES While she was pouring our three samples Connie told me that, not only is it nice to have three similar wines to taste side by side, but it’s instructive – and pleasurable – to note the changes. “Start with the aromas. Compare all three before tasting. Then go back and smell them and taste
OUR NEXT COLUMN
them all again. Their flavours and profiles – and our palates – will change as we go through the tasting, helping us better perceive the differences and similarities.� Certainly by the time we’d had several sniffs and sips of the trio, and as they’d had time to warm up and open a little, many different things were happening in my mouth.
Our next wine column will feature a tasting with Gregor Mowatt, Director of Operations at Crown Isle Resort. Gregor has a rich background in the wine business. He’s also a fan of Old World wines. He hasn’t hinted where we’ll be taking our palates, but I’m hoping it’ll be Rioja (Spain), Languedoc (France), or the Italian Piedmont.
MY PREFERENCE? I have a lot to learn about whites, and about BC whites in particular. I’m tempted to try the Forager Pizza and Chenin Blanc combination next time I’m dining out.
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THE COMOX VALLEY RECORD
VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
❰❰ Farmers Market Profile ❱❱
Arzeena Hamir, AMARA FARM Bill Marler and his wife Erica have moved Hans Peter Meyer Soils are critical to farm success. What helped Arzeena and her husband Neil Turner choose the Comox Valley as the site for Amara Farm, however, wasn’t just the deep loam of the historic Grantham area farm: it was the Comox Valley Farmers' Market. "We saw lots of attractive things in this community, but the deciding factor was the quality of the Farmers' Market,” she says. “For a grower it's important to to meet customers, to see what's available from other growers, and what's not available. This is a very healthy Farmers' Market, and we’re very happy that Amara is part of it." Arzeena also notes that the Kirby Road Farm they bought from Len and Joan Lightfoot was one of the Comox Valley Farmers' Market founding farms. But farming isn't one of the professions Arzeena's parents would have chosen for her, and they were surprised at her decision to follow her concerns for soil and food security. After a degree in agriculture at Guelph, she completed a Masters at the University of London. Returning to her roots in Richmond, BC she worked as Coordinator for the Richmond Food Security Society for 4 years. Then it was time to get her hands dirty. She and Neil bought the farm in 2011. In June 2012 they moved onto Kirby Road with their two daughters, Inara and Amina. Arzeena and the girls were immediately a visible part of the weekly Farmers' Market, and Arzeena is very active in promoting organic, local food throughout the region. WHAT’S GROWING AT AMARA? It's early spring at Amara Farm. 3000 head of garlic are sprouting. So are hardy greens:
arugula, bok choy, and other Asian greens well-suited for braising and wilting. "Our seedling greenhouses are so full right now. With warmer weather the seedlings will be moved out. By mid-March we'll be seeding spinach, carrots, and beets." Gardeners will start to see "vegetable starts" available at the Comox Valley Farmers' Market towards the end of March, with fresh produce making its appearance mid-April. Later in the season the greenhouses will see cucumbers, tomatoes, basil, and tomatillos. "I'm also hoping to start growing a lot of dry beans," she says. "So many people have been giving me such a range of varietals, including Lazy Housewife, purple pole beans, and a multitude of Italian varieties." These will be available in late fall - fully dried and threshed. GARLIC SCAPES IN GRANTHAM Mid-late June is time for what Arzeena hopes will become a local event: Scape Fest! Those 3000 hard neck garlic will have plenty of "scapes" to harvest - great for pestos, salads, pastas – wherever a milder garlic flavour is desired. "We had a huge panic our first year: 1000 garlic scapes and no one knew what to do with them. Through our interactions at the market and a very popular blog post we were able to do some education – and they sold out!" MERVILLE ORGANICS: Community Supported Agriculture (CSA) Amara Farm and Ripple Farm are collaborating in Merville Organics, a new venture to bring farm fresh produce to your door. "We're accepting CSA shares right now and capping at 30 members," Arzeena says. For 20 weeks, members receive bins of produce. In the late fall, Amara's dried beans will be part of the weekly bin.
At the Comox Valley Farmer’s Market Saturdays 9am - 12 noon Native Sons Hall Courtenay March 23rd ~ Anela Kahlamoe • March 30th ~ Helen Austin
DENMAN ISLAND BAKERY and its Greek component into Courtenay on popular Fifth Street. PHOTOS BY SCOTT STANFIELD
Scott Stanfield , Record Staff After operating the Denman Bakery on the other side of the water the past 15 years, Bill and Erica Marler decided to relocate their business last year to Fifth Street near downtown Courtenay. The sign outside reads Denman Bakery presents Vassili's Bread Shop. Inside, patrons will find bread, specialties such as the Epis, Koulouria (Greek sesame ring) and honey oat triangles — the Marlers' version of the granola bar which is chock full of goodness. There's also date squares and scones. All items are handmade. "We do some basic pastries, nothing too fancy here," Bill said while kneading dough. "Some hearty stuff. Bread is the staple. We do a few lunch time hot items." Another popular specialty is the ‘take and bake’ pizza, which is built from scratch. A big reason the couple relocated was the time and expense of ferry travel. "Denman Island was not a place where you could generate enough yearround revenue to make it worthwhile,"
Bill said. "We've been having wholesale contracts over here for so many years it didn't make sense to transport it to and from Denman every day." Most of the wholesale business in bread has been Vancouver Island restaurants and shops, but Vassili's still delivers breads and pizzas to Denman customers four days a week. The Marlers' clientele extends north of Courtenay and south to Bowser. "We have very good deliveries to supermarkets and schools and things like that. And some other cafés, some restaurants," Bill said, noting bread generates most of the revenue. The retail end has been better than anticipated, he added. The business employs 10 or 11 staff members, including a few of Bill's relatives. "We've brought some of our Denman staff over, too, so keeping the connection there," said Bill, whose nickname in Crete is Vassili, Greek for William. Vassili's Bread Shop is located at 556 Fifth Street in Courtenay. Call 250-871-0880. reporter@comoxvalleyrecord.com
VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
THE COMOX VALLEY RECORD
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PHOTOS BY SCOTT STANFIELD
❰❰ Restaurant Review ❱❱
Air Shows, Cheers Atmosphere & Good Food Scott Stanfield Record Staff A woman from Vienna, Austria, periodically visits the Griffin Pub in Comox. Without fail, she orders the schnitzel because she says it is among the world's best. I see what she means. During a recent visit to the pub, I feasted on the Mushroom Schnitzel: breaded, tender pork loin topped with mushrooms and a creamy sauce, accompanied by a healthy serving of carrots and a salad. My guest enjoyed the Wonton Prawn Salad: crisp wontonwrapped prawns atop a bed of greens, veggies and rice noodles in an Oriental sesame dressing. We started with a pair of house made crab cakes served with sweet chili tartar sauce. For dessert, we shared a warm
Lisa serves a Mushroom Schnitzel and Wonton Prawn Salad at the Griffin Pub. "It's really well-received," Schaefer said. The pub has live bands Friday nights, a piano bar Wednesdays, and pool and poker tournaments. Name That Tune competitions are held Saturdays. The pub also holds special events throughout the year. Its annual golf tournament is one of the biggest. Another big event is Alexander Keith's
birthday Oct. 5. The Griffin offers a shuttle service with a volunteer bus driver to take patrons to and from their home. "We're the only pub in town that has that," Schaefer said. For more information, call 250-339-4466. reporter@comoxvalleyrecord.com
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Something S omething F For or E Everyone! veryone! Kilmorley Road
chocolate brownie. Mmm...The large, chocolate/ ice cream dessert was certainly a 'two-spooner' following our hefty meals. The Griffin is at the corner of Kilmorley and Little River roads next to the airfield at 19 Wing Comox. There is a covered, heated smoking area on the patio, which gives a front-row seat to watch planes land. In April, the Snowbirds put on a free show, as do the F18s when they're in town. "We have the best view, better than on the beach," the pub's office manager VaLori Schaefer said. "Sometimes, they do special shows just for us." Patrons can meet the Snowbirds when they drop by the Griffin for lunch. "We have a lot of autographed pictures of them, and also a lot of memorabilia," Schaefer said. "It's almost a museum piece in itself." There are plenty of regulars at the Griffin, which Schaefer equates to a Cheers bar, in reference to the TV show where everybody knows your name. If not, they get to know you. "It's just kind of the atmosphere we have here. We're just that neighbourhood, home bar. "And the food is quite well known," Schaefer added, recalling a time at Venice Beach, Calif., when a couple from Wisconsin recognized the Griffin Pub T-shirt she was wearing. "Like most of the stuff we have in the kitchen, we don't buy pre-fab stuff. We cut our fries fresh at the beginning of the day...Soups are all homemade. We don't ever open a can to make our soups." Besides typical pub fare such as chicken wings and nachos, the menu includes different items such as oyster burgers, beef sliders and the aforementioned crab cakes. The Griffin salad includes goat cheese, cranberries and pecans, topped with a balsamic raspberry dressing. " "It's amazing, and it's huge," Schaefer ssaid. "Like most of our stuff, you better c come hungry. Our portions are quite lla large, and reasonably priced." A new spring menu will offer some ""n "new and exciting things," Schaefer said. F Food specials run all week: Pasta Mo M Mondays, Rib Tuesdays, Halibut and Chi C Chips Thursdays, 'to-die-for' Prime Rib Frid F Fridays, Schnitzel Saturdays (burger sspe special during the day up to 5 p.m.), and Roa R Roast Beef and Yorkshire Sundays. Wacky Wed W Wednesdays feature 20 choices of tapas and appies. a Sun Sundays also feature a barbecue steak sspeci special. One of the cooks makes the sauce.
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1185 Kilmorley Rd.
Comox
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THE COMOX VALLEY RECORD
VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
❰❰ Duchess of Dirt ❱❱
Garden Events
Celebrating NineYears
CV Horticultural Plant Sale April 27th ~ Florence Filberg Centre
NIRS Rhodo Sale
Leslie Cox
May 5th ~ Komox Band Hall With our youngest grandchild about to turn double digits this year...as in 10...I have been thinking about notable dates looming this month. But before I go any further... Thank you to everyone who stopped by my table at our recent Seedy Saturday event to say hello. It was wonderful to see many familiar faces and meet new ones. I had many chuckles over being addressed as either Nervous Nellie or Cautious Connie. Gratifying to know my last column left something with the readership. And not just a few mentioned they were glad they were not alone in suffering pruning jitters. Others asked pruning questions of their own and some willingly shared their considerable pruning wisdom with me. A wonderful day, all told. Back to those notable dates I mentioned. One of the biggest...it was 14 years ago when John and I had to suddenly redefine our career paths and Growing Concern Cottage Garden was born. We have hit a few potholes along the way...some of them even quite big. Like when John fell out of the plum tree and broke his a wrist. Lesson learned: Always think safety. It could happen to you. But for the most part, what a tremendous time we are having on the journey along our new career path through our garden. Quite frankly, I cannot think of a nicer workplace. Another milestone...March 2013 is the ninth anniversary of my Duchess of Dirt gardening column that appears bimonthly in this local publication. Many, many thanks to my publisher and editor for continuing to grant me precious space to write about all things gardening. How fast time flies when you are having fun. An old, overworked cliche but honestly, I cannot believe these two milestones. Who knew the fun I had working with my dad in the garden as a kid would prepare me for another career? Or that my insatiable journal writing since I was old enough
BX25D
NIRS Mother’s Day Garden Tour Saturday May 12th
Kitty Coleman Woodland Gardens Art & Bloom Festival Victoria Day Weekend
Mile of Flowers Plant-In, Courtenay Tuesday, May 28th to form sentences would stand me in good stead as a regular columnist? Many readers tell me how much they love reading my column. Thank you! And a few have asked me how I come up with all the ideas for my articles. Never a problem. There is always something happening in the garden or in the extended world of gardening. My biggest problem is how to select just one topic. It is agony sometimes. Another big problem is keeping my article length within the constrains of my allotted word count. For me, editing my articles to fit my column space is more of a headache than the actual writing of it. Truthfully, as some readers may sometimes notice...as I am certain my editor does...I simply give up and leave it at a few words too long. (Did I happen to mention I have a fantastic editor?) What is never a problem for me is my enthusiasm for gardening. Working outdoors, watching plants grow, nurturing others along, listening to the birds sing, watching the babies grow up, witnessing countless wonders of nature unfold throughout the seasons. These are all experiences that reinforce my belief John and I
Denman Island House & Garden Tour 2013 June 15th & 16th
made the right choice back in 1999 when we both lost our corporate jobs. I also do not see myself ever losing my enthusiasm for writing about the garden, so here is hoping for many more Duchess of Dirt anniversaries. As for our youngest granddaughter's coming birthday... time to turn Grandpa loose in the toy store. And while he is having fun picking something out for Zoey, I will try not to think about what number in the third decade her father, our eldest, will be turning this year. Especially since my birthday falls before his. Leslie Cox co-owns Growing Concern Cottage Garden in Black Creek. Her website is at www.duchessofdirt.ca. Her column will appear monthly in Valley Living and in the In the Garden section of the Comox Valley Record during the spring.
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VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
Is the Grass REALLY GREENER on the Other Side? Many homeowners on the island strive to have a golf-course green lawn, but the unique weather and soil conditions on the island make that a little challenging for many. With spring knocking on our door, now is the perfect time to give your lawn some TLC. Now is the time to lime your grass. It is good for overall soil quality to balance the pH for better growing. And, lime is especially helpful as a natural product for addressing mossy patches (after you scratch up the area with a rake or even rent a power rake for densely covered patches.) Once you’ve limed your grass, consider applying a combination fertilizer and moss control to address the grass’ demand for nutrients this time of year, after a season of rain that depletes the soil. A recommendation is to apply onepound of nitrogen in a blend per 1000square feet. If you’re using a 20-5-10 formula or similar, then it would require five pounds of actual fertilizer to make up the one pound of nitrogen required. You can apply four to five applications through the growing season, approximately every six to eight weeks. An added consideration in the choice of fertilizer is weed control, especially in light of the ban on cosmetic pesticides in the Valley. Fertilizers with a corn gluten meal can be used early in the growing season as a weed preventive (must be applied before the weed seeds germinate). The third recommendation for a healthy lawn is to add seed to areas that may need some extra cover. Be sure, however, to purchase a name-brand seed that formulated for our wet, West Coast conditions.
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You will also want to be generous with your seeding, and dress it with a topcoat of topsoil in any bare areas. A turf-type perennial rye grass and fescue mix is a shorter-growing variety, which is ideal for areas near your landscaping beds. If you use the wrong seed, such as pasture grass, you will spend your summer cutting the grass instead of enjoying it; and if your seed is not specifically for this area, you will be disappointed with the results. Another often-overlooked point with lawn care is the mower. Be sure your blades are sharpened. Many hardware stores offer a sharpening service, which is a modest investment to get that lawn the talk of the neighbours. Steve Nixon is owner of Black Creek Farm & Feed Supply in Black Creek. He welcomes questions about lawn and pasture care. 250-337-8922. www. BlackCreekFarmAndFeed.com.
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THE COMOX VALLEY RECORD
VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
An accomplished woodturner, Dale Rouleau operates Artisan Wood to Works in Courtenay. Scott Stanfield , Record Staff Dale Rouleau can turn an ugly piece of wood into an attractive work of art. Which is exactly what he did with a chunk of wood from a big old maple that had been felled in Courtenay. "It's some of the most amazing wood I've ever seen, and it was just the ugliestlooking tree," said Rouleau, an accomplished woodturner who manages Artisan Wood to Works in Courtenay. The business/shop was established as a service to wood carvers, woodturners and luthiers. It supplies tools and wood to complete works of art. Rouleau serves customers from around Vancouver Island and from out of province. "This is a retiree's kind of thing," he said, noting pensioners locally and in the Parksville/ Qualicum Beach area. "Most people doing this are picking it up as a hobby for something to PHOTO BY SCOTT STANFIELD
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do when they retire. This is kind of a gold mine as far as that goes." He also sells art and teaches out of his shop on Cousins Road in Tin Town. "My background is woodturning, so the business is evolving more in that direction," said Rouleau, an artist in residence who sells or advises on everything he uses. He finds material at building sites and old logged areas. Before opening in Courtenay, Rouleau had run the business out of his Cumberland home for about 15 years, mostly wholesaling to galleries along with retail. Rouleau is a one-man operation. Wood to Works is owned by Bow River Specialty Woods in Chilliwack, where he used to live and from where he purchased wood. The company decided to open a retail outlet on the Island, which is where Rouleau comes in. "They trust me to advise them on tools. I teach for them here, but by the same token I'm allowed to do my own artwork." For more information, visit www.woodturning2carving.com. Rouleau's website is www.rouleauwood.com. reporter@comoxvalleyrecord.com
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VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
THE COMOX VALLEY RECORD
INSPIRED SPACES BY HARBOUR KITCHENS & MURPHY BEDS
www.inspiredspacesandmore.com We are the ONLY authorized Murphy Bed dealer for Mid and North Vancouver Island.
Imagine entering into your new kitchen
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, also known as “Wall beds”, are an economical way to instantly transform a second room into a chic office or an elegant guest bedroom.
Your kitchen with Inspired Spaces & More will surely be a center-piece that you can share in fashion and function.
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THE COMOX VALLEY RECORD
VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
WANTTO MAKE YOUR HOME FRIENDLIER? Think FarmersTable By Judith Moore This weekend my husband and I arrived a day early for a Cocktail Party. The hosts were very gracious and invited us in for a glass of wine. The home and decor was welcoming - made so by the furniture choices - especially the Farmers Table in the Dining Room. These tables are very adaptable - perfect for children doing homework, or the large surface can be used for rolling out dough. I remember my grandmother rolling out noodle dough. Her agility and dexterity in using a knife to cut the dough from top to bottom always amazed me - perfect noodles, every time. The noodles were then draped on the back of chairs to dry. Farmers tables are easy to take outside during the summer to create an European harvest atmosphere - mix and match plates, wine glasses, utensils and multicoloured napkins are at home at this informal style of dining.
The Barstool Specialist
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Dot the table with seasonal flowers, serve everything family style. Put salads, breads, cheeses, and the main course in large bowls or platters that need to be passed up and down the table. This simple task invites conversation and somehow, it encourages everyone to participate in the cleanup, which makes it easier for the host. Informal dinner parties around a table that has benches always has room for one more. Want something more
formal? - add a chandelier - and Louis XV style chairs. Pull out your white napkins, best china, crystal and silver everything - use those servers with lids that your mom gave you and you thought you would NEVER use. Have fun with it - everything is at home on these tables and caterers love it when they get a chance to do tres elegant.
Judith Moore Interior Design • 250-941-0262 • www.jmid.ca
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VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
THE COMOX VALLEY RECORD
13
Spring Into Outdoor Living With Creativity & Style If you’re like most of people, you’re pretty excited that spring is just around the corner, and the beautiful Comox Valley summer will soon follow. Before those long days of sunshine arrive, however, now is the perfect time to think about your “outdoor living space.” First, decide what you want your outdoor space to do for you. Do you just want a cozy oasis to sit and read a book near a water feature that’s just calling you to relax? Or, do you want to dine and entertain outdoors-- sharing your patio, gazebo, or deck with friends and family? You may want to create a permanent shady area to protect you from sun (or a spring shower), such as a covered patio. Or, you may want a removable shelter, such as a fabric-covered gazebo that gives you flexibility to be covered or open…or a combination of open and sheltered to give you maximum flexibility and create interesting “areas” in your yard. You should also think about your proximity to neighbours and the road. If privacy is a concern, a hedge or row of potted bamboo can provide a nestled feel. Or, think about a fabric-covered “screen” that you can remove when you’re using your outdoor space, or make permanent; you can also use draperies or curtains around a deck or gazebo to create a “cabana” just like fancy resort pools. Now, think cushions and accessories. There is a huge variety of waterproof and UV-resistant materials on
Enjoy your outdoor living Whether your yard or patio is a personal sanctuary or the “party place,” where friends and family gather, express yourself with custom cushions and accessories. Wide Selection of UV-RESISTANT FABRICS ideal for outdoor furniture & sunrooms.
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the market now, so choosing your patterns for custom cushions is very easy. If you’re outdoor area is mostly green, add colour to your space with your fabrics and décor. If your space has colourful landscaping already, neutral fabrics may be best. Placemats to match or complement your cushions and throw pillows also make an area very homey. Accessories also affect the mood and function of your space. If you have a bbq in this area, why not do a custom bbq cover to complement your cushions and
FREE Embro Napkins (seidered t of 8) 2 ThrowORPil lows w of custom ith any $250 purc
hase outdoo (cushions/ r-living products by curtains/dr cushion “slip cove May 1 rs ap napkins, pl es, table cloths/ru ,” nner acemats, bb q covers, et s, c.)
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colour palette? You can also create “texture” by adding an outdoor carpet or even painting or stenciling patterns on the concrete. Ready to create a retreat in your very own yard (without breaking the bank)? Make sure your space is an extension of your …and a reflection of your unique style. Donna Clairmont is owner of Clairmont Custom Draperies & Décor in Comox. 250-339-6785
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14
THE COMOX VALLEY RECORD
VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
A CANADIAN DESIGNER Shapes European Figures
TIFFANY TAYLOR knows something most people don’t – TIFFANY TAYLOR knows what women are wearing under their clothes. Canadian-born Taylor, a 32-year-old freelance lingerie and beachwear designer, eats, drinks and breathes bras as she works to devise the underwear of shoppers at the John Lewis department store of middle England. She suggests that what a woman wears next to her skin tells more about her than what we see on the outside. "You buy it [lingerie] because it pleases you, not because you're being dictated to by other people or brands. There's no peer pressure in lingerie, so it can be more of an indulgence." This comes as a surprise to many women who may consider bras a utilitarian necessity, but the average woman owns nine bras, suggesting that they are collected almost like shoes. But this is not without its challenges, says Taylor, "Lingerie is all about engineering and I loved the challenge of reconciling that with the aesthetics of undergarments . . . To the average person, one lace bra looks much like another lace bra, so it's the tiny detail that counts . . . It's harder to do something really different with a bra than with a dress because you can't change the
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basic shape or volume." Size also counts. While particularly embellished bras used to be common only up to a D cup, this is no longer the case. Taylor notes, "The double D cup is the fastest growing area . . . Bigger sizes used to be very functional, designed for older, frumpy women, but now people want them to look attractive." And today’s lingerie shops specialize in indulgence, fit and a range of sizes with each bra being made in an average of 36 sizes. Taylor’s role also involves predicting trends as designs are completed two months ahead of time. Lighter colours were predicted for spring 2013 and these are being seen in stores now. When Taylor doesn’t have her nose buried in a lingerie line, she’s likely to have it buried in a book looking for inspiration for her lingerie. She also enjoys cooking, particularly anything from her Canadian background.
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VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
THE COMOX VALLEY RECORD
15
History of HAIRCOLOUR We have been changing the colour of our hair in a variety of ways for a variety of reasons since very early times. Whether to instill rank or instill fear, indicate class in society from royalty to women of the night, to be fashionable, display independence or simply to look and feel good, hair colouring has come a long way.
Prehistoric women, followed by the Roman, Greek and Egyptian societies coloured their hair with plants; bark, berries, nuts, herbs, indigo, and henna along with minerals and a few insects thrown in. During Medieval and Renaissance times, women piled leaves and roots atop their heads leaving them to rot or applied a cooked
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mixture of lead, sulfur and lime. As these concoctions could only darken hair, Venetians ladies would put on crownless hats, apply a caustic soda solution to their hair, and sit in the sun while Parisian ladies drenched their hair in harsh potassium lye solutions. Around 1860, hydrogen peroxide first came into use as a hair bleaching agent. In 1907, French chemist Eugene Schueller developed the first safe commercial hair dye known today as L’Oreal. In 1932, New
York chemist Lawrence Gelb developed a hair color that penetrated the hair shaft, started the company Clairol and in 1950, introduced the first one-step hair coloring product. Today, we have choices of permanent, semi or demi permanent and temporary hair dyes with manufacturers continually improving their formulations. Why do we colour our hair? I think the slogan coined in the 1970’s by L’Oreal has carried through to today; “Because I am worth it!”
Submitted by: Leanne at Level 10 Eurospa • 250-334-0209 www.level10eurospa.com
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THE COMOX VALLEY RECORD
VA L L E Y L I V I N G
Tuesday, MARCH 19, 2013
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