WINTER 2013
tOwa stewart Award winning pianist, passionate about his music
a classic african safari cOMOX ◗ cOurtenay ◗ cuMBerland
Witnessing the great migration across the Serengeti
inspired By the sea
Rebuilding a beachfront home in Point Holmes, Comox hOmEs ◗ gardEns ◗ travEl ◗ art ◗ culturE ◗ rEal EstatE ◗ hEalth ◗ FOOd
Choosing Chris and Errol Flynn could prove to be your Best Real Estate Investment Ever!
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CLIENT TESTIMONIALS
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“We have been involved in many real estate transactions and understand how important communication really is! Chris and Errol’s experience, integrity, and professionalism, were solely responsible for our successful conclusion. We continually recommend them to our family and friends and look forward to our future dealings.” ~Pam and Harold Stevens “Chris did an excellent job for us. She sees the big picture but does not overlook the details. We enjoyed having Chris as our realtor.” ~ Gaye and Terry Doyle “Chris and Errol Flynn are the “select” realtors of the Comox Valley. As retired realtors ourselves, we recognized their hard work and moral ethics. We have used them ourselves and referred them to family members who were just as pleased with their services.” ~Paulette and Maurice Breault
250.334.9900 250.897.2222 chrisanderrolflynn.com
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Jacoba Primrose
Cover Photo by:
karen Mckinnon
Joanna ross Peter Diespecker Donna Lafontaine Tracey Lawrence kathy McIntyre Liz royer
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F E AT U R E S
Winter 2013 ◗ c O u r t e n ay volume 1 ◗ c u M B e r l a n d issue 2 ◗ c O M OX
inside
14 Cover Story With stunning ocean views, the Comox home of Jack and Lynda Hornstein has the feel of a West Coast lodge. It was worth a 14-month wait.
10
Velosos: A Fishing Family
12
Straight as an Arrow
20
Telethon - Feels Like Home Again
26
Where Friends Gather
Portuguese Joe's Fish Market opened in 1965, but the connection to fishing extends even further back.
record reporter, Scott Stanfield, tries archery — and hits some targets.
The Child Development Telethon returned to the Sid Williams Theatre, and raised $77,209.
The old House holds a central place in the collective spirit of the community.
Stewart 34 Towa Classical Pianist
He is only 11, but this young pianist is already hitting the right notes. 6
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36
A Classic African Safari
Comox resident, Mary Douglas, has a trip of a lifetime.
20
26 36
12 10
34
cOntriButOrs
Kevin Reid 250-897-3999
Jennifer cOX Jennifer is a regular contributor to Trio Magazine and About Town. She is inspired by projects that touch on the extraordinary that lies within each seemingly ordinary person and event. She can be found at www.jenniferleecox.wordpress.com.
karen MckinnOn
Kevin makes every one of his client’s real estate experiences both remarkable and personal
Karen is a well applauded local photographer, who is driven by the beauty of connection and continually fascinating qualities of light. She can be found at www.mckinnonphotography.com
• Committed to the highest quality service possible • Background in business • Comox Valley resident of 40 years Q UA L I T Y
paula wild A resident of Courtenay, Paula is a published author and regular contributor to the Comox Valley Record’s arts and entertainment section.
leslie cOX
• T R U S T E D
•
P R O F E S S I O N A L
625 England Avenue, Courtenay, BC V9N 2N5
www.midislandproperty.com
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kevinreidcv@gmail.com
Featured Home Builder
Leslie loves to share her gardening experiences through her writing and is especially thrilled to be teaching local schoolchildren all about gardening. Visit her website at www.duchessofdirt.ca.
hans peter Meyer Hans is a writer, photographer, and social media creative. HPM covers the region’s local food story, as well the Island’s tech and startup sectors.
Daryl Thompson Consultant 22 - 1599 Cliffe Ave., Courtenay, BC V9N 2K6 Ph. (250) 338-7811 Daryl.Thompson@investorsgroup.com
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Velosos: a fishing faMily
fishing
runs deep in the blood of the veloso family.
T
he late Joe Veloso opened Portuguese Joe’s Fish Market on Comox road with his wife Nilda in 1965, and it has truly been a family-run business from then to now. But, according to Nilda, who is now 75, the Veloso connection to fishing extends even further back, and halfway across the world.
Joe “was a fisherman in Portugal, and the father, too,” says Nilda, who hails from Spain and moved to Canada after she married Joe in 1960. “Joe’s family is all fishermen … It’s in their blood.” When Joe and Nilda opened Portuguese Joe’s Fish Market, Joe sourced fish for the shop from commercial fishermen, but he also fished himself, bringing in fresh local product to sell to Comox Valley customers. Sons Cecil and Lito carried on the tradition of fishing, with both bringing in fish to sell in the family fish market. Though Cecil stopped fishing, he still works in the shop, alongside brother eddy, and sometimes their sister Maria helps out, too. Lito, however, still leaves the Comox Fisherman’s Wharf at dawn each day and stays out on the water fishing until dusk. He comes back with a variety of seafood, such as halibut, salmon and shrimp, depending on the season, and estimates he sells about 20 per cent of his catch through the family fish market. “They get it fresh every day,” says Lito of Portuguese Joe’s, as he gets back to the dock with a load of fresh shrimp. “My Mom’ll phone me … and she’ll take what she wants every day so it’s fresh every day.”
10
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Recipe
photography by Erin Haluschak
Offering fresh & frozen seafood. Oysters, clams, mussels, ling cod, prawns, scallops, sole, salmon, halibut, red snapper and crab, are some examples of seafood for sale. (All locally sourced when possible)
Lito, 51, has been fishing for 43 years. He started fishing with Joe when he was eight, and was running a boat at 14. He expects he’ll be fishing for a long time yet, too, because he enjoys doing it. “To me it’s like being retired and getting paid for something I like to do. People like to golf; I like to fish, and I get paid to do it,” says Lito. “It’s like a game everyday. You wake up and you never know what you’re going to get.” Meanwhile, the Veloso family’s history of fishing-related careers continues on to the next generation. Lito’s son Steve, who’s in his mid20s, owns and operates Comox-based Island Pursuit Sport Fishing, and has guided fishing trips all over the B.C. coast during his career. He grew up fishing with Lito, taking out his first paying client when he was 12, and officially starting his guiding career when he was 16. He says he enjoys helping others catch fish more than he likes to catch them himself, but, like his Dad, he’s always known he wanted to be out on the water. Also, all of Joe and Nilda’s five grandkids have grown up helping out in the shop. Lito’s daughter. Amy, for example, has a career of her own, but she still helps out in the shop during the Christmas holidays. Portuguese Joe’s Fish Market is located at 3025 Comox Rd. The shop is open from 9 a.m. to 6 p.m. Monday to Saturday. For more information, call 250-339-2119.
Nilda’s Shrimp Rice
Ingredients:
1tbsp olive oil 1/2 white onion 1 clove of garlic 1/2 tsp paprika 1/2 lb hand peeled cooked shrimp 1 cup Italian style white rice 2 cups water 1/2 tsp salt sprinkle of saffron
DIRECTIONS:
Heat oil in medium pot on high. Saute onion and garlic. Once caramelized add paprika and shrimp. saute for another minute. Mix water and saffron Add water, salt and rice to pot, once it comes to a boil turn down on low and cook until rice is done. 20-25 minutes.
Serves 4.
by Renee Andor | Record Staff | writer@comoxvalleyrecord.com winter 2013 | T rio maga z in e
11
straight
as an arrOW
I
shot a warthog at No. 1, a bouncing bunny at No. 2 and a javelina at No. 3. Then I bagged two deers at No. 5. Well, not quite.
The animals weren’t real. They were foam targets at the Courtenay and District Fish and game Protective Association’s 3-D archery course. It was my first time shooting a bow and arrow. Before trekking over to the three-kilometre course in the woods, I practised at the archery range, with help from instructor Doug Hutchison.
photo by Erin Haluschak
But let’s back up a minute.
12
t r iO m ag a zinE | w i nter 2 013
We started in the clubhouse, where I was briefed about safety, types of bows and arrows, and about the targets, which included a Sasquatch worth $12,000. Before hitting the range, Doug determined I would be shooting left-handed. He did so by way of a test: I focused on an object through a tiny hole in my cupped hands, extended arms length. He then peered through the hole as I slowly drew in my arms to determine my left-eye dominance. once on the range, Doug first showed me the proper stance (toes pointed 90 degrees from the target), how to efficiently load an arrow, how to hold the bow and how to draw back the arrow. Clutching the bow
with a ‘death grip’ is tempting but incorrect. A loose, relaxed grip works better. Before releasing, the other hand should draw the arrow far enough that one’s fingers touch the face. Doug stood behind me. I felt ready to fire, but he said to aim higher. I raised the bow. Again, I felt ready, but again he said higher. I raised it again. A third time, he said higher. Then I released. I can’t recall exactly, but I think the arrow still hit above the target. Had Doug not been there, it would have cleared Comox Lake. Not as easy as it looks this archery. As Doug says, consistency is key: “You’ve got to be able to do the same thing every time. It’s the whole package — try to make it similar on each shot.” Doug eased off on the instruction after I had slung a few arrows, but he kept up the encouragement, along with fellow archery group members Larry epp, Brigit o’Connell and Ben Dennis. I shot several rounds of five arrows, some hitting the board, some hitting the wood frame, but none hitting the bull’s-eye. A balloon was placed in the centre of the target for the last two rounds, adding some incentive to the exercise. I shot arrows above, below and beside the new bull’s-eye but couldn’t reap the satisfaction of hearing it explode. until I let go the final arrow.
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Pop! Bring on the warthog. After a short hike through the trees, we spotted the prey. I watched Doug, Larry and Brigit fire their arrows from a considerable distance. I recall each arrow hit the target. I moved closer to the warthog, firing from about 15 feet. There was a target area in the animal’s behind, which I hit with my final arrow. The bunnies were tougher, because they were smaller and because they were bouncing. I think I nicked one. The javelina, or New World pig, was about the same size as the warthog, though I managed to miss the target with one arrow that flew into the forest. We then walked up a gravel road to the deer . My companions shot from the road, again a considerable distance from the targets. Again, they each hit both targets. After descending a flight of stairs, I chose a firing spot. I hit the closest target with my second arrow, then managed to nail the other deer. Again with my final arrow, I recall. on our way back to the range we passed by a 32-foot bow constructed by epp. To his knowledge, a larger one has yet to be built anywhere in the world. The giant bow could be symbolic of the growing popularity of archery. epp said there are waiting lists at various ranges in North America. “It’s an interesting sport that’s coming alive,” he said, noting the popularity of the 2012 movie,
phOtOgraphy by Erin haluschak
The Hunger games. The CDFgPA archery group membership exceeds 100 people of all ages who use traditional long bows, recurve bows and the more modern compounds. The facility offers flat targets at several ranges. The 3-D trail contains a variety of 3-D and bag targets, some of which are wheelchair-accessible. The group hosts an open invitational 3-D shoot each spring and is entertaining a fall event next year. The club hosted the North American Longbow Safari this year. For those wanting to try their hand at archery, the Fish and game Association hosts an open house on the first Sunday of each month, except April and June, from 10:30 a.m. to 2 p.m.
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Point Holmes
Inspired
T
B Y T H E SE A he rolling waves of Point Holmes and the ebb and flow of the tide inspired Jack and Lynda Hornstein when they set out to rebuild their beachfront home in Comox.
Welcome mats placed at the front and patio doors are beautiful mosaics set into the concrete. Images of seaweed, sand dollars and starfish are artistically rendered with natural materials such as granite, marble and rock to represent tidal pools at low and high tide. Their main entranceway is intentionally wide to make room for a gallery display of artwork by local artists but large windows surrounding the house ensure that the first thing you see as you enter, and the focal point of every room in the house, is an impressive view across the Strait of Georgia.
“You see the ocean from every side,” smiles Jack proudly. Before they started rebuilding, the Hornsteins built a small carriage home, which enabled them to stay on the property while their dream house was being built. Both agree that being on-site to answer questions as the builder and various contractors worked was invaluable. It also made the 14 months that it took to complete the project go by much faster than if they had been off-site. The Hornsteins wanted their house to feel like a west coast lodge. “We love the feel of a lodge,” says Jack, “where you 14
T r io m ag a zine | w i nter 2 013
phOtOgraphy by karEn mckinnOn
walk in and immediately feel warm and comfortable and you just want to sit down and relax– That’s the feel we were trying to get here with fir cabinets and soft green walls.”
both beautiful and functional. It is soft to touch yet incredibly durable.
“It feels comfortable and homey,” Lynda says, pointing for example to their cozy library with floor to ceiling books. “We are all book collectors and avid readers so we knew it was important to have an inviting space where we could become lost in a favourite book.”
The fir cabinets are stunning, providing a fantastic amount of storage space while maintaining the sleek, elegant look of the home.
using natural materials such as soapstone, red alder, and limestone gives the home an organic, earthy feel that flows with the beachfront environment. The Hornsteins made a point of matching the exterior colour of their home to the ocean. “It took a long time to find the right shade of blue, green and grey to match the hue,” says Lynda. The main floor is open concept with a comfortable living room, dining room and a large kitchen, perfect for entertaining. The soapstone countertop in the kitchen is
“You can put hot pots down without worrying about damaging the counter,” explains Lynda.
A butler’s pantry is one of the most interesting features. This kitchen behind the kitchen provides extra storage space as well as a place to prep meals. A unique window between the butler’s pantry and the main kitchen opens and closes with a weight and pulley system that allows supplies to be passed between rooms in style. “It all flows very nicely,” says Lynda. The dropped wood ceiling adds definition to the kitchen area, while giving it the feel of a large ship’s galley, complete with a beautiful granite sink and a unique backsplash made up of pressed leaves between clear acrylic. A wide staircase leads upstairs to the sleeping
P o i n t
H o l m e s ... continued
area. The master bedroom is spectacular, with not one but two master bathrooms! His has an expansive shower and dark-stained figured-maple cabinets that show off the natural texture of the wood. Fossilized limestone countertops have a distinctive yet natural beauty. Her bathroom has a beautiful claw foot tub with a chandelier hanging above it, and a wall-to wall mirror in her walk- in closet that opens to shelves of scarves and accessories. A stateroom effect is what the Hornsteins were hoping to achieve when designing their master bedroom. Lynda did not want to install blinds, preferring the soft folds of drapery. With the press of a button the room transforms from bright and sunlit with an expansive view across the beach, to a cozy and dark space beckoning the couple to shut down for the night. one of the most remarkable features of the home is the curved roof, which is designed to represent the rolling waves that surround them. “It took me a long time to get the flow of the curve just right,” explains Jack, who hired glenn
Mitchell Design to help make his vision reality. “I knew what I wanted but it was hard to figure out the rise. We spent a year going back and forth over the design. We refined, refined, refined, until we had it exactly right.” “Jack came up with the idea in 2006,” says Lynda. “He made this model out of cardboard with the idea that the curve would follow the direction of the ocean but then glenn suggested we change the direction of the wave. It worked out very well.” The Hornsteins are not new to Point Holmes. They had lived on the property for eighteen years before being faced with the decision to move, renovate or rebuild. “We feel such a strong sense of community here and we have such great neighbours,” says Lynda, explaining that the decision to stay on their Point Holmes property was an easy one. Jack and Lynda are thrilled with their new home. “Someone asked me the other day if we would change anything,” says Jack. “And there is really nothing we would change.”
by Jennifer Cox | Special to the Comox Valley Record
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Santa an intErviEW With
at kitty cOleMan wOOdland gardens by Jennifer Cox | Special to the Comox Valley Record
it was a crisp autumn day and a blanket of fog settled over the kitty coleman Woodland gardens. as i explored the grounds i thought i heard sleigh bells ringing and reindeer’s prancing. nervous excitement washed over me as i turned the corner into the barn to see jolly old santa with his rosy cheeks and welcoming smile. i found myself at a loss for words -which those who know me will attest doesn’t happen often! i was even more amazed when santa patted the spot beside him on the bench and asked if i wouldn’t mind biding some time with him. he had such a heartwarming way of setting me at ease. Within minutes i went from speechless to bursting with questions… what dO yOu like Best aBOut Being santa?
santa: Without hesitation, the kids! they have so many great questions. “how old are you?” they’ll ask me and i tell them, “i’m as old as my tongue and just a little bit older than my teeth.” i love to ask them questions too, like what grade they are in at school and what kind of treats they like. i always ask them if they keep their room clean. sometimes i raise my eyebrows when a child tells me their room is spotless, and right away they get that guilty smile that admits there might still be a few toys on the floor. hOw dO yOu keep the Magic alive when there are sO Many disBelievers Out there? santa: look around at this barn, all lit up with white lights and christmas trees reaching up to the ceiling. When these gardens are bustling with family and friends drinking hot chocolate and hot apple cider, you can feel the spirit of christmas in the air. most of all, the magic of christmas comes from the children. sometimes children get to the age where doubt creeps in and they’ll ask if they can pull on my beard. i tell them to go ahead and pull. it’s the real deal! i notice
their parents sometimes look skeptical, as if they no longer believe and i want them to remember the anticipation and excitement they felt when they were young. i want them to listen for my sleigh bells and decorate their homes with lights and ornaments. Of all the gifts yOu’ve Been asked fOr Over the years, is there a particular reQuest that stands Out fOr yOu? santa: ho, ho, ho! there’s always at least one child that will come with a list a mile long, and i’ll tell them that i can’t make any promises but i’ll see what i can do. many children don’t know what they want. i ask them if they like surprises because i love giving surprises! What really warms my heart are the ones who don’t want anything, they just want world peace. that really makes my day! i think the most important gifts are health and peace to everybody. what is yOur favOurite christMas treat? santa: my favourite is an English desert called trifle. it is so delicious that i’ve even learned how to make it myself, but i’m certainly partial to milk and cookies, i really appreciate a few carrots to feed the reindeer. i don’t have a favourite type of cookie. i love chocolate and gingerbread and anything sweet. mrs. claus will tell you about my sweet tooth! ho, ho, ho! she reminds me every christmas that i have to watch my waistline but the children keep coming with their tasty treats and how can i refuse? if peOple have MOre QuestiOns fOr yOu, Or if they want tO send yOu their christMas list, what is yOur Mailing address? santa: ho ho ho. i love to get letters in the mail and always encourage children (and children at heart) to write me an old-fashioned letter. i have worked out a deal with canada post so letters to
phOtO by karEn mckinnOn
santa do not require postage. make sure you include a return address so that i can write back! my address is: santa claus, north pole h0h 0h0 canada the magic of christmas comes alive at kitty coleman Woodland gardens where “ho, ho, ho,” and cheery laughter can be heard from santa’s barn every saturday and sunday, starting december 11th leading up to christmas. the gardens are located at 6183 Whitaker rd., courtenay, bc. more info on santa’s schedule and other seasonal activity can be found online at www.woodlandgardens.ca winte r 2013 | t riO maga z in E
17
Duchess of Dirt Both locations are open 5 Days a week We welcome new patients and accept all dental plans
THE GARDEN IN WINTER by LeSLIe CoX
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T
hink winter is an off-season in the garden? guess again. It might not be the most productive months but it can still be an exciting time.
There is a caveat, however. You have to plan for your winter display. Just as you must for every other season in the year. Not everything happens by chance. know what you want in your winter garden. For me, evergreen is nice. This may seem like overkill in the Pacific Northwest but not really. Most evergreens in our region run 18 to 30 metres (60 to 100 feet) tall. rhododendrons and camellias are popular evergreen shrubs. Somehow insignificant during the splendour of a summer garden once the flowers are finished, they shine again in winter.
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t r iO m ag a zinE | w i nter 2 013
Tel. 250-871-6840 | 2750 Cumberland Rd., Courtenay
MORE
WINTER
is not the busiest time of year for a gardener, but there is plenty to do.
than just a
garden CENTRE
Aucuba japonica ‘Crotonifolia’ stands out for the gold flecks and streaks on leaves that veer towards lime green. This shade bounces pleasantly off the rhodos without the usual interference from the leaves on towering deciduous trees. Daphnes. We have various types of these low to medium-height shrubs scattered about the garden for the fragrance their flowers produce in early spring. An invaluable plant for luring pollinating bees as fruit trees come into bloom. But they are equally valuable for their evergreen presence in winter.
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Same as the Pieris japonicas. Planted as lures for spring pollinators, their form and leaf variegation add oomph through the hibernating months. others on the evergreen shrub list include osmanthus, skimmias, leucothoe, laurels, cotoneasters, boxwoods and numerous small versions of our tall junipers, cedars and pines. Not to be left out are shrubs that shed their leaves at first frost but hang onto the berries. Small berberis berries and rose hips are great shades of red for Christmas. While not a traditional colour for this holiday season, the brilliant shades of purple callicarpa berries still shine against a blanket of snow. Speaking of which — snow produces another wonderful design element. Those barren deciduous trees and garden structures can look truly elegant draped in white. grasses can still look good heading into the off season. Their wonderful form is quite lively at any hint of a breeze. And their seed heads are invaluable to the small birds which hang out through the winter.
LARGE SELECTION OF CROCS FOOTWEAR
phOtOgraphy by JOhn cOX
odd sunny days can create an eye-popping effect at this time of year, as in other seasons. All dark-leaved perennials glow delightfully when light filters through. green- and goldleaved ones as well. If it is flowers you crave through the winter, there are hellebores, cyclamen, ericas, winter aconites and winter jasmine — to name a few. Variety is prevalent in all but the last one mentioned, allowing for great selection.
Chrisspltmayass Di EE OUR COME S
Lusting for fresh vegetables from the garden throughout winter? Selection is not as widespread as it is in summer but there are a number of cold-hardy crops one can grow. Providing a cover will definitely help. The garden need not hibernate through winter. Planning ahead can create a pleasing cold-season landscape.
Leslie Cox co-owns Growing Concern Cottage Garden in Black Creek. Her website is at www.duchessofdirt.ca and her column appears every second Thursday in the Record.
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TELETHON
feels like it’s home again
ellie hebert, 3, was the child ambassador for the comox valley child development association's telethon last month.
T
phOtOgraph by gOldspun phOtOgraphy
he Comox Valley’s most popular telethon is back home.
After 15 years at the old Church Theatre, the Comox Valley Child Development Association’s biggest fundraiser of the year happened Nov. 3 at the nearby Sid Williams Theatre. The telethon has always been a fundraiser that depended on support from the community just to stage it as well as relying on donations to help the Comox Valley Child Development Centre to operate for another year. As telethon co-ordinator Pam Crowe recalled in a recent interview, the first event 38 years ago was broadcast from Shaw Cable’s studios.
“Then after that, they moved into the old Courtenay Junior that was across from the old Church Theatre, the school that’s no longer there,” Crowe said. She believes the school housed the telethon for just one year before shifting to the Sid. When the Sid was closed about nine months for renovations one year, the CVCDA slid the event a few blocks over and moved into the old Church Theatre on Harmston. “one of the attractions of the old Church was, of course, that they had a TV feed right at the old Church (about four blocks from Shaw’s Comox Valley headquarters). A telethon requires a TV feed in the building; it was very handy for us.”
cOMMunity lOves cvcda Judging from the reaction of people at the 2013 telethon, the community appreciates the work of the Comox Valley Child Development Centre.
to be involved with it every year.”
Local musician Judy Norbury has been involved with the telethon for more years than she can remember.
“The Child Development Centre has been an integral part of this community, and it has helped so many people — children, parents, families.
“I think it’s a hugely important service,” stated Norbury, who was diagnosed with polio at age four. “I’ve been really happy 20
t r iO m ag a zinE | w i nter 2 013
Brooke Mcguire has been in the Comox Valley for 37 years, arriving just after the telethon began.
“The support that they (CVCDC) give the families; they recognize the symptoms
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was held last year at the
Old church thEatrE before moving back to the phOtOs by mark allan
sid Williams thEatrE this year.
The TV feed from the telethon location back to the Shaw building was challenging this year, Crowe noted. “There did need to be some technical wizardry done so that we could actually get the feed to the theatre. So they used a microwave if you can believe it. Don’t ask (how they did it).” Making it clear the CVCDA plans to keep the telethon at the Sid for some time, Crowe said fibre-optic cable will be installed at the Sid for next year’s telethon.
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programming department. In his fourth year working on the Telethon, Lecky notices “dedicated volunteers who have been here year after year. “It’s a fabulous organization to back, to help provide funding for children in need in the Comox Valley.”
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Medley is an excellent example. “Sue Medley did perform at one of our early telethons at the Sid. A lot of us were watching her with her band and thinking, ‘This girl’s going to go places – and she did – and now she’s back.”
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Telethon organizers likewise have no trouble acquiring MCs who want to keep coming back year after year, Crowe added.
“Now that we know we’re going back to the Sid, the techs and the powers that be are working quite diligently to get the fibre-optics into the Sid.”
“kenny’s Shaw’s been with us for years. gayle Bates has been with us for, I would say a good 15 years. Sue Finneron is relatively new; maybe this is her fifth year. Todd Butler’s done it with us for probably five years.”
Local entertainers and MCs have been used by the telethon every year.
Being an MC might look easy, but Crowe noted that it’s actually more demanding than it looks.
“We’ve always done it local,” Crowe continued. “We’ve never gone outside the Valley for entertainment or MCs (in spite of suggestions). We’ve got such talent here, we don’t feel like we need to do that.”
“It’s a tough job. It’s a long day and, being in front of the camera, you have to be ‘up’ all the time.”
However, Crowe noted that some local entertainers have hit the big time elsewhere, but still support their hometown telethon. “Sue Medley, Helen Austin, Todd Butler, Tammy Fassaert (of the bluegrass group Shearwater) – a lot of these entertainers – we like to say got their start on the telethon.”
Crowe named gord kurbis of CTV Vancouver Island and April Lawrence of rival CHek TV as on-air personalities who have helped the telethon. What about the bottom line? Crowe said the first telethon in 1975 raised about $2,000. The highest single-year total was $109,935 in 2010. “We’ve stayed around $75,000, $80,000 for the last four or five years.”
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Mark Allan | Record Staff | editor@comoxvalleyrecord.com
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A medium-bodied Chilean wine with Pinot Noir’s characteristic “funkiness,” the Tacora has plenty of leathery, smokey, and earthy aromas. Bright cherry fruit flavours tend to come out more on the palate than on the nose, and there is a nice, soft vanilla follow through.
Connie suggests that the Tacora is light enough to pair with salmon. It is also acidic enough to also stand up to vinaigrette, and if you’re dining at Atlas she recommends pairing it with Atlas’s Panzanella Salmon Salad - bright tangy flavours topped with a salmon fillet. line 39 caBernet sauvignOn
Connie describes this Californian red as “very approachable” and full-bodied wine. “Cabernet Sauvignons typically exhibit medium-todark fruits,” she says, “and quite often there are noticeable bell pepper notes on the nose.” A great stand-alone sipper, it also goes well with food. It’s got enough structure to stand up to the Atlas short rib beef burrito, the braised pork belly, or a steak. But not the Chimichurri striploin. It needs even more structure, like the Merlot. wild gOOse MerlOt
phOtO by hans pEtEr mEyEr
Which bring us to a perennial favourite from the Atlas wine list: a Merlot from the family-owned okanagan Falls Wild goose Winery. This is a big, bold wine. “It’s in the Bourdeaux style: big, chewy, and full-bodied,” Connie explains and it will go well with red meats, even the big-flavoured Chimichurri steak.
gEtting cOmFOrtablE with Wine Connie encourages people to do their own tastings. “When you’re getting together with friends, for example, open up a few bottles of a varietal – Cab Sauv, for example – and notice how different they are. You’ll find out what kind of Cab Sauv you like. And then there’s the pleasure of the hunt: following up on what you’ve learned about your taste preferences, finding the various Cab Sauv’s that you enjoy. In between, you taste many kinds of wines.” It’s an adventure that educates the palate, she says. As you go on the adventure, you can’t help but grow your appreciation of wine, but also of the food that you enjoy at a restaurant, or that you prepare at home. “The joy of wine, how you pair it with other flavours, it’s all very personal,” she says, and she encourages experimentation.
From Medium-Bodied to Full-Bodied: Connie Earl talks about Three Reds for Winter Sipping at Atlas Cafe nOte: The wine list at Atlas changes twice a year, in the fall and in the spring. Wines discussed are available by the glass and by the bottle, with the exception of the Tocara. Shortly after our tasting Connie contacted me to say that while it is available for the public at some private liquor outlets there is not enough to supply restaurants. Which means I’ll be enjoying my bottles of Chilean Pinot Noir at home! by Hans Peter Meyer Special to the Comox Valley Record
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Where
friends gather
Locals Restaurant at the Old House
Stepping through the familiar doors of the
Old House building into
Locals Restaurant feels like coming home!
26
T r io m ag a zine | w i nter 2 013
T
he familiar establishment has held a central place in the collective spirit of the community for many years. Memories of first dates, birthdays, weddings, anniversaries and other meaningful life changing moments are rooted deeply in the heart of the city, resulting in long time residents who share a vested interest in the success of this important landmark. “There are certain restaurants that I’ve always thought produced magic and downstairs at the Old House is one of those places,” says long time Comox Valley resident, George Yates. He is one of many in the community thrilled to see Locals revitalizing a Courtenay landmark. Locals has been a popular eatery since it opened in 2008, with a passion for showcasing the incredible regional foods that are produced in this area. The restaurant relocated to the Old House
building in May 2013 and the St. Pierre’s are thrilled with the response they’ve received from the community. The full name of the restaurant is “Locals, Food from the Heart of the Island,” which reflects Chef Ronald and Tricia St. Pierre’s dedication to providing a quality dining experience centered around supporting and promoting all-season local food production. “Food is community!” exclaims Tricia St. Pierre. “The fastest way to build community is to eat with people or to serve people. It’s all about relationships! We work with suppliers who have the same passion, respect and value system as we do. We’re all kindred spirits.” “When I decided to have my own restaurant, I was really motivated by the opportunity to support all the great food produced here in the Comox Valley,” explains Chef Ronald, “The value of eating fresh, local food that closes the gap
between the producer and the consumer is really important to me.” As fall turns to winter, Locals menu reflects seasonal specialties, such as venison from a local farm and a wonderful selection of fresh shellfish in prime season. Chef ronald is thrilled to have access to crisp, local salad greens throughout the winter, thanks to the year-round operations of local farms such as Pattison Farms, eatmore Sprouts and Bates Beach Farm. “In December we are very fortunate here in the valley to get a great variation of food,” smiles Chef ronald. This is a great time of year to order up some hearty pasta. Clams, scallops and prawns served over a bed of fresh Prontissima carrot and dill linguine is delicious floating in a gorgeous artisan cheese cream sauce. Throughout the winter months, tasty West Coast mussels and clams are simmered in a decadent anise infused light cream with shaved fennel, roasted garlic and pickled ginger. Fanny Bay oysters are wonderful with homemade organic tomato and horseradish salsa, fresh dill and citrus aioli.
“eating local is a bit of a buzz, but it has got to be genuine,” says Tricia. “We have a lot of adjectives and names on our menu but this is about being very authentic so people know what we are doing is for real.” The old House is a beautiful arts and craft style building, originally home to geoffrey and kathleen kirk, who had their custom home built along the Courtenay river in 1938. Wood shingles, projecting eaves, exposed rafters and large cozy fireplaces contribute to the building’s charm. The landscaped grounds, which have been the venue for many weddings and events over the years, include mature species of oak, spruce and willow along with many other unique plants and shrubbery. An avid gardener, kathleen kirk is remembered fondly for successfully campaigning to have the ‘Mile of Flower’s installed along Cliffe Avenue in 1969, a Courtenay tradition that continues to this day. Mike McLaughlin purchased the historic building in the 1970’s and transformed it into one of the Comox Valley’s most prestigious phOtOgraphy by karEn mckinnOn
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eating establishments, operating the old House restaurant for 22 years, from 1974 to 1996. Chef ronald and Tricia are committed to continuing the old House tradition of creating a gathering place with layers of connection across many facets of the community. Having worked at the old House from 1990 to 1996, Chef ronald considers McLaughlin a mentor and friend. The two men have many shared values, including a strong work ethic, passion for community and a commitment to quality that set The old House apart for so many years and continues to set Locals apart in the present day. McLaughlin is thrilled to see Chef ronald and Tricia revitalizing his original vision for the restaurant. “If anyone can do it, it’s them!” says McLaughlin. “I am very proud of what they are doing!” Chef ronald is a traditional european-trained chef with a deep appreciation for the many wonderful influences that create the unique terroir of west coast cuisine. “He is the best chef on Vancouver Island, no question,” states McLaughlin. “I’ve worked with many famous chefs over the years, and he is the most talented and easy going!” by Jennifer Cox | Special to the Comox Valley Record
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Serving the Comox Valley Since 1969
What’s your favourite TV show? We asked our local Secondary school students what TV shows they liked to watch.
Connor Gibson,
Greg Murray,
Tom Black,
Student council president, Grade 12, G.P. Vanier Secondary School
Highland student garden co-ordinator, Grade 12, Highland Secondary School
Isfeld TV anchor, Grade 12, Mark R. Isfeld Secondary School
Hands down, Gibson’s favourite TV show is Hockey Night in Canada. “I think you can’t beat hockey on a Saturday night,” says Gibson. “And, it’s just a tradition at my house to watch it as a family.” Gibson is a big Ottawa Senators fan, though he was born and raised on Vancouver Island.
“A big theme of The Wire is the ambiguity of what’s right and wrong within police work and it’s pretty cool looking at it that way,” continues Black. “And, of course, the writing and everything’s excellent.” Breaking Bad, which recently aired its final episode, is another of the Mark Isfeld TV anchor’s favourites. “It’s a really good show, and my Dad’s actually a chemistry teacher, which I really found funny because the main character’s Mr. White and my Dad’s Mr. Black,” he says, adding Breaking Bad is known as one of the best crime dramas ever.
TV shows about food catch Murray’s eye, too, and he says he’ll watch pretty much any show that’s food-related. As an avid gardener, Murray also watches how-to shows about landscaping, and will sometimes try out techniques in his garden.
Gibson’s family also watches 60 Minutes together each Sunday night, something he says is a household tradition, and a great way to keep up on current events.
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“I’ve always been interested in construction,” says Murray. “But, I think he (Mike Holmes) makes a big difference in the world.”
Black notes his interest in police work as he explains why he enjoys watching The Wire.
“It basically just shows the behind the scenes manufacturing of everyday items that we see and use,” Murray says as he explains what interests him about the show.
“I’m a big fan of Survivor,” he says. “I like reality TV to see how some people can crumble during social experiments. Big Brother’s another one (of my favourites) for the same reason.”
JANOME Four
Among Black’s favourite TV shows are a couple of well-known crime dramas.
Murray is also interested in sciences, which is why he says How It’s Made is another favourite show of his.
Besides watching hockey, Gibson enjoys watching reality TV shows.
Renee Andor
Murray doesn’t watch a whole lot of TV, but when he does, he enjoys how-to TV shows, with Holmes on Homes topping his list of favourites.
As well, Black likes to watch sitcoms, listing 30 Rock and The Office as a couple of ones he finds really funny.
| Record Staff | reporter@comoxvalleyrecord.com
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Food News photo by Hans Peter Meyer
“Delicious Downtown” is a series of winter season food and feasting events that kicks off in downtown Courtenay on December 6. But my “delicious downtown” isn’t limited to what’s happening on December 6. It includes having the Comox Valley Farmers’ Market at the Native Sons Hall on Saturdays 9-noon all winter season. I enjoy the festive atmosphere. I also source lots of winter vegetables, baked goods (including gluten free), healthy meats (lamb, beef, pork, chicken, Christmas turkey!), preserves aplenty, and gift packs (Celiam Acres’ “Taste of the Valley” is a great way to celebrate and extend the reach of our local bounty). The market is closed for Dec 28 for 2 weeks, reopening on January 11, 2014. Union Street Grill and Atlas Cafe are also part of my delicious downtown. As part of the December 6 events USG will be featuring oyster tapas. Look for signature Candlelight Dinners monthly through the dark winter months, including their 2nd Annual New Years Candlelight Dinner. I’ve also heard that USG will be getting fresh greens from Pattison Farms through the winter. Love it that we can have fresh, local greens 12 months of the year! At Atlas the busy festive season means extended hours: Monday dinner services on December 23 and 30. Note that Atlas will be closed for annual staff holidays January 20, re-opening on Thursday Jan 30.
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T r io m ag a zine | w i nter 2 013
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Just off-downtown, LUSH Valley hosts a volunteer celebration dinner party on December 8. The menu features local produce, chicken and pork, and gleanings from the the Fruit Tree Program. Organizers at LUSH want to “thank the community and all our volunteers for their generosity and a successful harvesting season.” LUSH classes continue through the winter with a Wednesday
From a Union Street Candlelight Dinner
Local food by candle light.
Delicious, romantic, local.
evening garden class series by Edible Landscaper Helena Hartwood. December 11 is “The Winter Edible Garden.” Dates TBA for “Growing Nutritious Greens” and “Fruit Tree Pruning.” Down the road at Royston’s Kingfisher Resort, the Breakwater Restaurant has many delicious reasons to stop by through the winter. December 6 it’s an invitation to “Treat your Team,” with the restaurant hosting a Christmas party of dancing and dining. December 24 and 25 Chef Philippe and team prepare a festive holiday dinner. New Years Eve they host a Gala and serve a Seafood Buffet, with live music. January 3 Chef Philippe hosts a (very) limited seating wine pairing Chef ’s Table. Something special is planned for Valentine’s Day dinner on February 14. The only details at time of writing are that this special dinner includes the option of a “romantic room for two to spoil your sweetheart with.” Up the road, rumours have it that Cumberland’s Lunar New Year festivities will include an “Asian fusion” food component. Another reason to travel to Cumberland in the winter (besides rising above the winter Valley fog) are everyday outstanding brunches at Mar’s On Main, and the Sunday Bluegrass Brunches at The Waverley. Kudos for a local food hero A hearty congratulations to one of my local food heroes, Chef Ronald at Locals, and his wife Tricia. Trip Advisor, the popular online travel resource, has named Locals among Canada’s top 10 restaurants, and one of BC’s top 3. Way to put our “good food, local food” region on the map team Locals! by Hans Peter Meyer | feature writer | Comox Valley Record
Want more food news?
Follow me on Twitter at @BonVivantVanIsl Follow my food conversations on Facebook at Facebook.com/ EatDrinkComoxValley “Life is a combinationof magicand pasta.”~ Federico Fellini
Locally made fresh pasta and sauces. 250.338.3636 Artisan flavours & authentic ingredients. 2384C Rosewall Cresc. All natural and preservative free! In Courtenay’s “Tin Town”. Come by our shop and pick up a fresh pasta and sauce combo. SHOP HOURS: A gourmet dinner to take home Wed. - Fri. 12 – 5:30pm & cook in 5-10 min! www.prontissimapasta.com Authentic, organic, prontissimapasta cold pressed olive oil on tap!
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Entertaining WITH
ARTISAN CHEESE
A
phOtOgraphy by karEn mckinnOn
s autumn’s harvest comes to an end and winter’s brisk evenings are upon us it is time to light the fireplace and invite friends and family for an evening of conversation and laughter. It is also a wonderful time to show off the bounty of the Comox Valley, serving appetizers with fresh ingredients that showcase our community’s capacity to produce local product year-round.
For Jonathan Frazier, executive Chef at the Atlas Café, this means finding innovative ways to combine diverse local flavours. For Doug Smith of Natural Pastures Cheese Company, local is extremely important. His artisan cheeses are made with fresh, pure milk and have a distinctive, delicious flavour. “Subtle nuances distinguish our cheeses from those made in other regions,” he explains. “There are characteristics that set Vancouver Island apart and these flavours come through in the cheese we make.” Before Smith opened Natural Pastures Cheese with his brothers in 2001, he worked as a dairy farmer. This experience cemented his belief that what farmer’s feed their animals and the way they treat their livestock makes a huge difference in the quality of their product. This was important to him as a farmer and continues to be a top priority. Always interested in new and creative cheese varieties, Smith and his team have been working hard to expand the line of water buffalo milk products so popular with their customers. Currently there are three Vancouver Island Farmer’s providing Natural Pastures with water buffalo milk products; McClintock’s Farm in Courtenay, Fairburn Farm in Duncan, and Coleman Meadows Farm in Port Alberni. Delicious and rustic buffalo di Mozzarella cheese definitely adds some wow factor to a meal or antipasto platter. Serve up a selection of cheeses alongside roasted vegetables and a fresh loaf of bread for 32
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a decadent treat. This cheese is delicious in salads, especially when marinated in oil and herbs. Or serve it over a bed of lettuce drizzled with olive oil for a delicious and healthy side dish. “When I introduce one of our cheeses to someone for the first time and see the look of surprise on their face as they experience the flavour,” smiles Smith, “this is what encourages me to keep doing what we are doing!”
Comox Brie
Smoked Oysters Rockefeller Courtesy of Jonathan Frazier, Executive Chef, Atlas Café
Entertaining with fresh, local artisan cheese is a quick and easy way to impress your guests and ensure they feel nourished and satisfied, because cheese is the ultimate comfort food. Tis’ the season to indulge, and what is more comforting than a decadent tray of artisan cheeses. Smith recommends serving a mouth-watering baked brie. “Cut the brie in half and spread red pepper jelly across the centre. Place the half ’s back together and bake it in a brie baker or wrapped in foil,” says Smith. “This is so simple to make and so delicious!” Brie is a popular choice for local chefs across the Comox Valley. At the Atlas Café, Frazier and his Sous Chefs, Chris Thrift and Paul Heywood, serve it in a variety of ways. Their most recent inspiration was to combine the award winning Comox brie with a batch of oysters fresh from the bay, local spinach greens, and Tannadice bacon for a decadent treat. This rich, flavourful dish would be best served with a wine that shares some of the strong characteristics of the dish, says Frazier who recommends pairing it with an oaky wine rich in flavour and strong body. by Jennifer Cox | Special to the Comox Valley Record
Recipe Ingredients
8 medium oysters, smoked & marinated (see recipe below) 250 milliliters creamed spinach (see recipe, below) 120 grams Tannadice bacon slab 200 grams Comox Brie
DIRECTIONS
Pre-heat oven to 350 F Cube bacon slab and render down in shallow pan until beginning to crisp, remove from heat. Place oyster shells on baking tray. Fill half oyster shell or small baking dish with creamed spinach layering with smoked oysters then brie cheese and sprinkle bacon lardons over the top. Bake in oven for 10-15 min and serve
Smoked Oyster Marinade Recipe 8 oysters 2 tbsp Ketjap Manis 2 tbsp soya sauce 1 tbsp fresh Basil Shuck oysters, remove from shell and marinate for 30 mins. Reserve shells for presentation. Remove oysters from marinade and place in smoker for 30 mins. remove and use for Rockefeller
Creamed Spinach Recipe 400 grams fresh spinach, 25 grams b utter 1 small onion, finely diced washed, roughly chopped 50 milliliters white wine Nutmeg 100 milliliters whipping cream Salt and Pepper Heat the butter in a saucepan, add the onion and cook for 5 min. or until softened. De-glaze with wine, add cream and reduce by half. Stir spinach into the sauce, gently heat until spinach begins to wilt, add finely grated nutmeg and season well with salt and pepper. Remove from heat and puree in blender. winte r 2013 | T rio maga z in e
33
TOWA STEWART is an award-winning
classical pianist ~ WhO’s Just 11 yEa rs Ol d ~
T
phOtOgraphy by Erin haluschak
owa Stewart has mischievous dark eyes and shy grin.
At first glance, he seems like most 11-year-old boys. But when he sits down at the piano, his natural gift and affinity for music is astounding. Although Stewart has studied piano for only four years, this August he passed the grade 9 exam for the royal Conservatory of Music with a score of 94. According to the rCM website, only three per cent of students across Canada that took the exam scored in the 90s. “I’ve always liked music,” says Stewart, who lives in Courtenay with his mom and teenage brother. “When I was seven we got a piano and my mother signed me up for lessons with Debbie ross.” Stewart’s skill at the instrument is amazing considering that he usually practices only
34
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one hour a day. “Towa is very committed to and passionate about his music,” says his current piano teacher, Shelley roberts. “For his age and the amount of time he’s been playing, he’s very advanced.” Although Stewart primarily plays classical music, he’s got a fine sense of rhythm and plays jazz numbers with flair. Stewart attends one private lesson a week and one group performance class per month. The past two years, he also attended the Victoria Piano Summer Academy. In 2013 he won the VgMS Piano Competition and a gold Medal for Junior Canadian Piano at the BC Festival of the Performing Arts, in 2012 he was runnerup for Junior Piano at the BC Festival of the Performing Arts and in 2011 he won the ruth Scott Chopin Piano Competition.
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“I used to get a little nervous at competitions,” Stewart admits. “But now I’m getting used to it.” Stewart has also performed in several benefit concerts including a fundraiser for the Campbell River Trinity Presbyterian Church renovation and expansion and a Fine Arts Benefit concert for victims of the 2011 Japanese earthquake and tsunami. He often plays accompaniment at school Christmas concerts and every second weekend plays piano at St. Michael’s and All Angels Protestant Chapel at 19 Wing Comox. A Grade 7 French immersion student at École Puntledge Park Elementary School, Stewart is fluent in English, Japanese and French. When not focusing on music, he likes to read and is particularly fond of action and fantasy novels. “I like the challenge of learning a new piece and having to stretch myself,” he says.
This gallery has featured exhibitions and sales by established and emerging local artists since 1977. It is a registered non-profit Society composed and operated entirely by volunteers. Tuesday - Saturday 10am-4pm, Sundays 1-4pm, and closed Mondays. Free Admission. New members are always welcome.
Paula Wild is a published author and regular contributor to the Comox Valley Record’s arts and entertainment section.
1729 Comox Ave., Comox 250-339-2822
As for the future, Stewart wants to be a professional musician.
by Paula Wild | Special to the Comox Valley Record
December 10 to January 26 Pearl Ellis Gallery Christmas Fundraiser Show. ( Gallery will be closed December 22nd – January 13th for Christmas break.)
www.pearlellisgallery.com winter 2013 | T rio mag a z in e
35
Postcards Home
A
CLASSIC
African S
A
F A
A Mary dOuglas nilalapo nakujota wewe, niamkapo ni heri mama wee When i sleep i dream of you, when i wake i am at peace tanzania, tanzania, nakupenda kwa moyo wote tanzania tanzania, i love you with all my heart… (A traditional Swahili patriotic song -Author unknown) 36
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n African Safari had been on Comox resident, Mary Douglas’s bucket list for years so when it came time to plan her recent 13-day escapade through Tanzania and kenya, she decided to make it the trip of a lifetime, booking with Tauck World Discovery, a highend tour company that she knew would provide the adventure she had dreamed of. “one of our first stops was the Ngoronogoro crater, which is home to the big five, and we saw them all,” she smiles. The big five game animals include the leapord, lion, elephant, buffalo and rhino, and are among the most dangerous and difficult creatures to hunt on foot. Douglas enjoyed a perfect day viewing African wildlife in the Ngoronogoro,
R
I
complete with a chef inspired picnic lunch at the crater that celebrated the birthday of some of her fellow travellers. The food was fantastic and the tables were set with tablecloths and fine china, making the fact that they were in the middle of the Ngoronogoro that much more unbelievable. The highlight of Douglas’s trip was the opportunity to witness the great migration across the Serengeti where millions of wildebeests make their way across Africa each year in an orchestrated procession. each day included new adventures, and such visual stimulation that by the time Douglas arrived home from vacation she had taken over 3000 pictures. game drives across the safari provided multiple opportunities to view, cheetahs, hippopotamus, zebra antelope and giraffe. Having these majestic creatures in such
phOtOgraphy by mary dOuglas
close proximity is like no other experience, both fascinating and a little bit frightening. For instance, Douglas explains that when hippos are travelling from point a to point b they will charge anyone that gets in their way, so it is important to stay out of sight but many other creatures were only an arms reach away as her group travelled across Africa’s national parks in guided jeeps. She was thrilled for the chance to witness a group of female lions attempting to stalk some water buffalo.
Douglas explained. “To walk from your tent to the main building you had to have a guard guide you.” With no fences to separate the accommodations from the wildlife freely roaming the reserve, this was truly a remarkable experience. Her travels through Africa’s national parks will resonate in her memory for a lifetime.
“Sometimes it felt like you could reach your hand out and touch the wildlife,” says Douglas, still in awe. “our guides told us that what we experienced many other safaris had not seen. It was truly unbelievable!”
She danced with the Masai, rode a hot air balloon over the Masai Mara followed by a champagne breakfast in the middle of the reserve, enjoyed a visit to the Jane goodall Chimpanzee Sancturary, and witnessed magnificent views over majestic Mt. kilimanjaro; the highest mountain in Africa.
Douglas recalls a one-of-a-kind evening spent camping in a luxurious safari tent surrounded by wildlife.
“It was just amazing,” says Douglas as she checks this extraordinary adventure off her bucket list.
“You did not go outside your tent alone,” by Jennifer Cox
|
or You A Gift F
S p e c i a l t o t h e C o m o x Va l l e y R e c o r d
204 - 1025 Cliffe Ave., Courtenay
250.334.0209
2013 Perseverance Trail Run
Mind over matter!
photography by Dave Prothero
8 weeks to race day!
6 weeks to race day!
Today I start my official perseverance training and as I look around at the crowd of runners gathered in the parking lot beside the Cumberland Recreation Institute my brow starts to sweat. Up ‘til now I’ve been training alone or with friends willing to run a turtle pace alongside me, but this group is serious about running. I start to wonder how I’m going to keep up.
One of the things I am struck by as I train for this race is how important it is to strengthen my whole body. Training for a technical race like this one takes more than just running. The most important sign of a successful run is being able to complete it injury free. My calf pain, ankle pain, leg pain, foot pain (you get the idea…) are clear indicators that I need to do something different.
It turns out I can’t! As we head onto the trails I maintain a steady pace -at the back of the pack. My calf is killing me as I work my way up the hill and for a split second I feel like giving up. But instead of feeling discouraged, I push myself forward. I don’t think I could have done it if it wasn’t for one of the ELM Fearless Run Leaders sticking with me on the trails, offering encouragement and advice along the way. Not once did she make me feel like my turtle pace was cutting into her fun. As the other runners circle back to run alongside us, I am struck by how welcoming and encouraging everyone is. I am reminded that we all have to start somewhere, and as I watch the group sprint like gazelles up the steep Cumberland forest hills I tell myself that, if I persevere in my training, one day I’ll be running alongside them.
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I really want to be successful in this run so I’ve decided to make two key changes to supplement my training. The first change is easy, I start taking multi-vitamins again. The second change is more painful but it has to be done- strengthening my core! My friend Andrea convinced me to sign up for an Abs and Stretch class at the Comox Rec Centre. After an hour reminding my body that I do have abdominal muscles, I’m amazed how much better I feel running. I can honestly say that the hills are getting easier. I’ve had a few days where I’ve felt discouraged, thinking I’ve set my goals too high. Last week I stopped in to see Lene Curts at Extreme Runners. She always has some good advice or encouraging words and reiterates what I have read in the ELM training manual about going my own speed and not worrying about the pace
Hitting the trails for the 2013
Trail run Sunday, Oct. 27, 2013 11:00 AM No. 6 Mine Park, Cumberland, BC
of other runners. After a little pep talk my enthusiasm is back. With my newly invigorated love of steep inclines I head to Cumberland to train in the forest. It doesn’t bother me to run alone as there are so many other users out on these trails and I’m equipped with a whistle, flashlight and cell phone in case of emergency. Remembering last week when I spotted an owl perched on a high branch I am eager to see some wildlife, but as I make my way through the trails I quickly change my mind. Skipping over what looked like a very fresh pile of bear scat I think it might not be such a good idea to be running alone in the woods this evening. I think now’s a good time to work on my speed training…
4 weeks to race day! Confession time! Sometimes life gets in the way and in the last seven days I haven’t managed to run once. Not even once, (Insert guilt!) so I surprised myself on my group training run by not being quite as far at the back of the pack as I have been. One of the other runners asked me about the calf pain I’d been complaining about previously and I was thrilled to say it was completely healed. (What’s my secret? A deluxe pedicure at the Kingfisher last weekend to pamper my tired muscles.) I admit I had to take some breathers, and there were a few sections that I trekked more than ran, but I remained solidly with the group and didn’t lag behind as far as I have in the past. It was a beautiful evening for a run. The leaves on the trees are starting to change colour, and though we were warned we might be running through some big puddles, the trails were dryer than we expected. We had a great run through the Old Orchard, along Porky’s Path and past some mine sites rich with history. I’d love to come back to these trails with more time to stop and explore. The highlight of my evening was running along the Hai Gai trail, past an impressive waterfall before making our way down some hills so steep we had to hold on to tree roots to keep our balance. Making my way through the forest I could feel all the stresses of my day slipping away. Since training on these trails I have developed a stronger appreciation for the preservation of this incredible landscape.
2 weeks to race day! Oh no! The race is looming just around the corner and that bounce I felt in my step last week is gone. I tried pushing myself out the door and up the hills to take part in the perseverance training drills but my stomach was in knots. The group ran for about 75 minutes including a race warm up, race start intervals and single track passing skills. I took part in the first 20 minutes of training and then hightailed it out of there, promising myself to retrace the training on my own a few days later when I’m feeling better. I don’t think I’ll be passing too many runners next week but just in case I have some sort of euphoric running moment I listen carefully as Sarah Seeds outlines the best strategy for passing on narrow mountain trails: • Run close behind the person you are wanting to pass • Look ahead for a safe place to pass • Call out to let racers know where and when you will be passing: “On your left!” “Can I sneak by on your right up here?” • Thank your fellow racers for letting you by! • Being passed? I always say, keep running your pace until someone asks you to pass- if they don’t have the energy to call out and pass you, then don’t give up your spot so easily!
Race day: It’s time to persevere!
It’s race day and I wake up to sunshine and blue skies but I just want to pull the blanket up over my head. My ears are ringing and I’m feeling nauseous. I try to stand up and the room is spinning. I’ve only ever had vertigo after a long flight or train ride. Could this be an extreme version of pre-race jitters? My husband pours me a tall glass of water and encourages me to stay hydrated. Then I put the blanket back over my head! How am I going to run 10.5 km through the Cumberland Hills today? It is truly mind over matter and I’m determined to follow through but this has been a hard week, one of those weeks where, if I were to give up I would certainly be able to justify my decision, but I also know that all these concerns will seem more manageable after a run through these magical hills. It’s true! A warm breeze makes leaves dance through the air, the sun sparkles through the trees, and a hawk sets off from a branch so close to the trail I am running along that I feel the air shift as he sets off. As I make my way over craggy roots and up steep inclines I keep motivated with the thought that in life, sometimes all you need to do is show up. For me, finishing well means putting one foot in front of the other and continuing to climb! Persevering is hard work, but it is invigorating to reach the summit. As I climb to the peak where the view stretches across the forest to a sublime vista across the entire Comox Valley I am awestruck. After that it’s all downhill! I complete the run in one hour, forty-eight minutes, twenty-one seconds. My fear that by the time I cross the finish line tents will be torn down and crowds dispersed, are unfounded. There is a strong sense of revelry and community in the air. Hot coffee is brewing, delicious soups are being ladled into bowls and to top off my morning, my friend Robyn and her daughter, Alexa are waiting at the end holding a hand made sign to cheer me on! I persevered! by Jennifer Cox S p e c i a l t o t h e C o m o x Va l l e y R e c o r d
SNOW MEASURED IN METRES
T
Mount Washington phOtOs cOurtEsy OF mOunt WashingtOn apinE rEsOrt
hat’s the invitation from Mount Washington Alpine resort to join them for a winter full of fun.
“out here, we measure snow in metres, not centimetres … and by the size of your smile after a day in fresh Mount Washington powder,” the resort notes on its website. The paved Strathcona Parkway takes visitors up to a winter wonderland where a variety of activities – including alpine skiing, Nordic skiing, snowboarding, snow tubing and snowshoeing – await young and old alike.
For more information on what’s happening this winter at MOUNT WASHINGTON ALPINE RESORT, call 250-338-1386 or click www.mountwashington.ca.
There’s also biathlon, night skiing, ski schools, children’s programs, daycare facilities a progressive snow school and instructor training programs. Skiers and snowboarders can enjoy over 81 alpine trails accessed by nine lifts or carpets, while Nordic skiers and snowshoers have access to 55 kms of cross-country trails.
SKIOIT T
BELIEVE
IT!
40
The Nordic Centre hosted international teams as they prepared for the 2010 Winter olympics in Vancouver. Mount Washington boasts the deepest natural snowpack (average 11.5m/38ft) in Canada. Snow conditions permitting, opening Day 2013 is set for Friday, Dec. 6 with night skiing set to
t r iO m ag a zinE | w i nter 2 013
begin Dec. 12. There are numerous activities on the mountain throughout the winter season, and a wide choice of chalets, condos and suites in the village for rent throughout the year. (The Alpine Village has over 4,000 onmountain beds). Dining facilities include Ted’s Bar and grill, Fresh, Alpine Cafe, raven Lodge Cafe and Hungry Marmot express. Visitors to Vancouver Island’s most popular ski hill will notice improvements to the resort, including the relocation and expansion of the Tube Park. “We have literally packed up the old Tube Park and moved it across the mountain,” said resort spokesperson Brent Curtain. “The project brings major enhancements to the mountain’s tubing experience and the benefits of the $750,000 expansion are twofold,” adds Don Sharpe, director of business operations and marketing. “First, the new Tube Park elevates the entire tubing experience at the mountain. Tubers will enjoy easier access with the new location right beside the Alpine Lodge,” Sharpe said. “In addition, a new Magic Carpet lift will bring tubers to the top of the hill, increasing uphill capacity
to a whopping 2,000 riders per hour. To top it off, two more lanes will be added to bring more thrills to a day, or night, of tubing,” Curtain said. As well, the mountain’s popular beginner zone, easy Acres, gets a terrain expansion by turning the previous Tube Park site into a new green run. “This final phase completes the easy Acres development which provides learners with a total of six wide, perfectly-groomed runs and five Magic Carpet lifts,” Curtain said. alsO new this winter: ◗ Mount Washington is partnering with Island Alpine guides (IAg) to bring skiers and boarders an exciting new backcountry opportunity. “IAg will offer backcountry tours, twice daily, to the legendary powder stashes found on Mount Washington’s north-facing backside,” said Curtain. ◗ rookie Year is an all-inclusive season pass designed specifically for kids ages 12 or younger who are firsttime skiers and boarders. “rookie (never-ever) skiers and boarders receive an unlimited season pass, get unlimited ski or snowboard rentals, plus unlimited afternoon group lessons in Mountain kids – all season long,” Curtain explained. ◗ The Slide and glide program for kids provides a ski or board lesson in the morning then an afternoon of supervised sliding in the Tube Park in the afternoon. Lunch is included.
Earle Couper | Record Staff | sports@comoxvalleyrecord.com
Signs are there for
an improving market photograph by Karen Goldby
L
Last issue I said August would beat last year’s August sales numbers, I should have said, so would September, October, November and December. The fall and early winter of 2012 were not great sales months, this year isn’t great but it is a hell of an improvement over last year.
Gregg Hart | Royal LePage in the Comox Valley
Certain aspects of the market stand out this fall that weren’t there last year; sell to list ratios, since May, the monthly sales in comparison to listings taken that month have exceeded 59% and in October went as high as 73% (last October 39%), the 12 month average is 55%, the first time in 2 years and the third time in 4 years being that high. If the market sustains the level, which it didn’t the other two times, then we are switching into a more balanced market. The second area that stand out is the drop in inventory, down 14% compared to last year,
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we still have almost 7 months of inventory for sale but in Comox which is the bell weather for the Valley, inventory has dropped to 3.7 months. Comox and Courtenay East in the $250,000 to $425,000 price range, inventory has dropped to 3.8 months. Many people take their homes off the market this time of the year, that’s a mistake because often this is the time that you have the least amount of competition and the best opportunity to get a better price. I think all the signs are there for you to see an improving real estate market. November and December will be better than last year, January to May will be better than this year’s. Housing sales won’t go back to pre 2007 but they will be better. There are also a number of developments (raw land, residential lots) which should see lots of values stabilize at lower levels then current asking price.
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Here & THere Crown Isle Real Estate
{
“Come for a tee time, stay for a lifetime,” holds true for so many people that have chosen to build their home in this residential golf resort community. Regardless of what stage you are in life, a first time buyer, growing family, empty nester, or active senior, Crown Isle is a perfect place to call home.
What your dollar will buy around the world.
Courtenay, BC
Listed for: $449,900 Source: mls 348486
te ton Ga Hamp TING AT R A T S LOTS 00 $185,0
royal lepage in the comox valley
Crown Isle Resort
More than just a round of golf, our team offers the "24 hour experience". Along with golf, weddings, charity events, corporate AGMs, family gatherings, and board room meetings happen here on an ongoing basis. Contact us with your event information and we can tailor our facility to make it the best event you could imagine.
Hammonds Plains, NS Listed for: $449,900 Source: mls 41248501
Homes by Crown Isle
cape breton realty HOMES by CROWN ISLE team will design, construct and manage new home and renovation projects to the highest standards where quality is never compromised. Our Team builds with your interests in mind and knows how to get the job done in a timely, efficient and professional manner within your budget.
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t r iO m ag a zinE | w i nter 2 013
Crown Isle Landscaping
When it comes to landscaping, we let the Golf Course, the Resort Center and surrounding area stand as our resume. From design and consulting to complete landscape installation let our team help you achieve your vision.
Panama
Listed for: $414,632 usd Source: mls punta barcO panama real Estate rE/maX beaches & city
}
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Features:
$5,000 instant rebate on closing. Energuide rating of 86! 3 bedrooms plus a den/study, as well as laundry room, on the upper level, with a another den on the main floor. Basement and main floor boast 9’ ceilings. Open concept kitchen, granite countertops.
Features:
Situated between the Pan American Way and the Pacific Ocean. Contemporary architecture, proximity to beautiful beaches. Despite the extremely competitive pricing, no corners were cut, and no expense spared. Abundant spacing between all structures. Community space, gardens and other amenities.
Residential & Commercial • • • • •
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Heating Air Conditioning Refrigeration Exhaust fans Preventative Maintenance
CERTIFIED AND INSURED
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Derek (Wally) Walsh 250.792.3630 harp.construction@yahoo.com HarpConstruction
new construction • renovations
renovations • concrete countertops
• new construction • renovations • concrete countertops •
• new construction • renovations • concrete countertops •
— From Colour Consultations to Complete Redecorating Projects — CALL TODAY FOR YOUR INITIAL CONSULTATION
250•702•7927 www.loisinteriors.ca
lois@loisinteriors.ca
Meet our advertisers Comox BIA Downtown Comox is a wonderful destination with a wide range of services, unique shops and enticing restaurants, cafes and pubs for all to enjoy. See our ad on page 48.
Art Knapp More than just plants, Art Knapp carries everything from home décor, furniture, clothing and jewelry for all your shopping needs. See our ad on page 19.
Comox recreation
Thermo Tec Mechanical A local Heating, Air Conditioning and Refrigeration company in business since 2005. Owned by Shawn Dunn and Mike Nelson who have many years of experience in the industry. See our ad on page 43.
Cvrd
Comox Recreation provides services and facilities that are safe, innovative, inclusive, accessible, affordable, up-to-date and meet the needs of the community. “Come Play With Us” See our ad on page 12.
Courtenay recreation
Luxe Medispa At Luxe Aesthetic Medicine you will experience the benefits of a physician-led team of highly qualified injectors and technicians dedicated to achieving naturally beautiful skin solutions. See our ad on page 8.
Oh Spa OH Spa is the perfect way to escape the stress of everyday life. Offering a full range of spa treatments including manicures, pedicures, massage, facials, Vichy Shower and a HydroTherapy bath. See our ad on page 4.
Recreation programs for all ages. Featuring a new Wellness Centre and increased fitness options. See our ad on page 12.
The CVRD’s sports and aquatic centres offer drop-in fitness opportunities, registered programs and fun leisure and sports activities throughout the year - from swimming and skating, to fitness and wellness. See our ad on page 12.
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Meet OuR ADvERTISERS Daryl Thompson, Investors Group
Whatever your plans, our personalized approach to financial planning can help make them a reality. Let us help you provide for the people you care about... now and over time. See our ad on page 7.
Evolve Lighting at Central Builders
Shop locally without giving up style and design. Dawn and Deb’s showroom is always changing. See our ad on page 16.
Open 7 days a week our grocery stores are focused on food, driven by our fresh expertise and supported by superior customer service. For those who need assistance ask about the Sendial Program. See our ad on page 30.
Blue Moon Winery
Penny Lane Property Management Ltd
Living the dream on a 23 year old farm and re-thinking fruit by creating award winning wines and soon to be ciders. See our ad on page 30.
Providing Property Management and Real Estate service to the Comox Valley since 1995. Whether you are looking to rent or buy, drop by our office for a positive experience. See our ad on page 41.
Signature Wines
Acacia Design
Located at the The Old House, Locals menu showcases local foods-bison, crab, oysters, rabbit, venison, duck, artisan cheeses and Chef Ronald’s amazing desserts. See our ad on page 28.
Brian McLean Chevrolet, Buick, GMC
Locally owned and family operated, professional service throughout, Welcome to our family.... See our ad on page 23.
Crown Isle Resort and Golf Community
“Crown Isle is so much more than just golf. Resort, Accommodation, Lifestyle! Come for a tee-time....Stay for a Lifetime!” 1.888.338.8439 See our ad on page 42.
Invis West Coast Mortgages Our team of experienced mortgage experts are here to help you get the financing you need when you need it. See our ad on page 8.
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Thrifty Foods
Family owned independent jewellery & giftware store serving the Comox Valley by the Big Clock since 1970. Offering a broad range of products and services including jewellery and watch repairs & custom orders. See our ad on page 23.
Endless Skin Rejuvenation
Locals Restaurant
CHEVEROLET • BUICK • GMC
Graham’s Jewellers
Offers a “taste of Europe” with a great selection from cheeses & meats, candies to jams, spices to chutneys & deli meats along with a great selection of gift ware and gift baskets. Order a sandwich and a salad for lunch. See our ad on page 28.
Monte Christo on the River
is the Comox Valley’s foremost dermatology and cosmetic laser clinic, offering a comprehensive range of treatments for skin and body rejuvenation. See our ad on page 21.
McLEAN
Runge’s European Deli
Has been serving the Comox Valley for many years. Our customer service combined with our pricing is unmatched by any competitor. We carry a large line of jewellery, clocks, watches and gift ware. See our ad on page 22.
Chris & Errol Flynn RE/MAX Ocean Pacific Realty In the real estate industry for over 20 years, we specialize in golf course, residential waterfront, investment and resort properties. See our ad on page 2.
BRIAN
Francis Jewellers Ltd.
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Owner Chris has been operating Monte Cristos for 14 years serving a delicious variety on the Comox Valleys best patio! See our ad on page 24.
For 20 years award winning winemakers Sigrid Lees and Lisa Whitmore have provided an unparalleled wine making experience in the Comox Valley. See our ad on page 33.
Merit Home Furniture
We invite you to discover the superb quality and excellent value Merit Home Furniture has to offer. See our ad on page 5.
30 years of experience in kitchen,bath and renovations. Mark loves the challenge of new ideas! In business for over 15 years. See our ad on page 35.
Courtenay Appliance
Come and visit our luxury appliance showroom which is continually updated, you’ll get hands on experience with our appliances. Our team will help you find the perfect ingredients to cook up your dream kitchen! See our ad on page 13.
Target Pharmacy
A locally owned pharmacy located in the Target store, with a pharmacy team dedicated to service first. See our ad on page 22.
Shoebiz
Allen & Company
Step out in Style at Shoebiz. Let our staff help you choose the perfect shoes for any occasion. www.shoebiz.ca See our ad on page 23.
Linda, a family mediator and lawyer helps families reach fair agreements more quickly and less expensively than going to court. See our ad on page 25.
Harp Construction
Prontissima Pasta
After working for a local, reputable builder, Derek (A.K.A. Wally) Walsh decided he would go out on his own. He’s busy doing new construction, small and large renos, decks and concrete countertops. See our ad on page 43.
Living in Italy for 2 years, Sarah’s passion for food grew and she learned how to make fresh pasta. After moving to the valley, Sarah decided it needed its own fresh pasta producer and Prontissima Pasta was created! See our ad on page 31.
Meet our advertisers Carlson Mechanical Kinaree thai Cuisine
features traditional dishes from the north & south of Thailand, all for an affordable price. See our ad on page 24.
New construction, reno’s, repair. Heat pumps, sheet metal, plumbing, gas/propane, tankless water heaters, furnace, boilers water purification. Certified, licensed & bonded. Call now for your free estimate! See our ad on page 9.
Core systems island dentures
Your source for 100% permeable paving products for driveways, pathways, parking areas, slope stabilization, patios, roof-top gardens. Their fast, easy installation is ideal for both contractors and DYI! See our ad on page 18.
Casa Loma & Comox valley seniors village
dove Creek timber
offers a full complement of denture services. Our professionals provide you with precision dentures, and we guarantee our work. See our ad on page 27.
Independent/Assisted Living and Residential Care Facilities, located on Headquarters Rd., in Courtenay. See our ad on page 3.
Grains Bakery
Welcome to Grains Bakery. We strive to provide, in all of our baking and cooking, ingredients that are natural, fresh, and preservative free.. See our ad on page 28.
Established since 1985. Supplying the public with quality lumber specializing in cedar. We cut various species and custom cuts. “If We Don’t Got It, We’ll Cut it! “ See our ad on page 25.
Marc villanueva re/MaX ocean Pacific realty
Marc offers a highly professional service with a very personable approach. Buying or selling a property requires that level of attention. See our ad on page 41.
Kevin reid Coast realty Group (Comox valley)
A Comox Valley resident for over 40 years. With his years of experience Kevin can provide the insight to the real estate market and is committed to the highest quality service possible. See our ad on page 7.
odlum Brown
makes beautiful & functional draperies, blinds, roman shades, bedding, pillows, throws, monogrammed towels & napkins. Donna welcomes the opportunity to brighten your home. See our ad on page 35.
We are committed to understanding your investment goals, your risk tolerance and providing you with successful financial and estate planning solutions. See our ad on page 31.
Lois interiors
Level 10 eurospa
The North Island’s only Hunter Douglas Showroom. See our ad on page 16.
vera-de Windows inc
sublime
has been designing, manufacturing and installing windows in the Comox Valley since 1998. We are the sole North American manufacturer of Aluplast E-85 windows and doors. See our ad on page 9.
We place the needs of our patients above everything else. We take special care of each one of our patients. You receive the finest quality dental care options available to maintaining optimum oral health. See our ad on page 18.
Clairmont Custom draperies & decor
Lois North is passionate about design and decorating. She is art savvy and lives for creating composed and stylish homes. Decorating is a combination of science and art to construct a space that is useful and smart. See our ad on page 43.
Blinds & Bubbles Boutique
orca Family dental
Dierdre & Leah offer SUBLIME customers an exciting & personal shopping experience. Celebrating Women & their personal beauty & style through Fashion. See our ad on page 20.
Celebrating 22 years in business, Level 10 Eurospa has always promised to provide service above the expected. At this full service salon and spa it is all about the client and ensuring ‘A Beautiful Experience’. See our ad on page 37.
Lara austin
Investment Advisor, B.A. Hnrs,CIM, FMA. Lara works with successful retirees and professionals; providing resources in planning for income,portfolio management, tax strategy and estate planning. See our ad on page 8.
axis Heating affordable sewing & vacuum Centre
North Vancouver Island’s largest sewing machine outlet, “after the sale, it’s the service that counts” See our ad on page 29.
Berwick Comox valley
is the retirement residence of choice located in the heart of downtown Comox. Offering Independent Supported Living, our hospitality services are designed to offer all the privacy and independence you desire. See our ad on page 25.
2nd generation, family business operated by Kristen & Mikhail Pronick. We are the authorized installation provider for heat pumps, furnaces & generators through the Home Depot and your local Trane & Mitsubishi dealer. See our ad on page 15.
Comox Pharmasave
Not your ordinary drugstore! We offer extensive pharmacy and Home Healthcare services and also carry a wide variety of clothing and fashion accessories. Stop by and see for yourself! See our ad on page 21.
Pearl ellis
A volunteer run non–profit society showcasing local artists all year long. See our ad on page 35.
First insurance
We are active members of Courtenay and Comox Valley communities through the various events, donations, sponsorships and scholarships that we offer each year. Proud to provide your banking and insurance needs. See our ad on page 18. WINTER 2013 | T RIO MAGA Z IN E
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dAnCIng tHe BeAR W I T H
nOt Many can see it in my face, or hear it in my voice, but I have Aboriginal blood flowing through my veins. With this heritage comes a long line of unique history and tradition. I won’t sit here and lie to you. I am not in touch with my First Nations family side. I have not taken part in the many traditional rituals and customs, but I have experienced it. When I was younger, even before I reached the age of ten, I participated in some of what my lineage has to offer.
it’s hard tO eXplain the feelings you get while sitting in on Aboriginal ceremonies, but I’ll do my best. Walking in, all I saw was an empty gymnasium with others milling about. I took a seat with my parents among the bleachers set up for onlookers. It began with about a dozen adults forming a circle. Some of them had ornate drums held in their lap while they sat cross-legged facing inward. A simple beat began, a steady, powerful throb in my head. The sound echoed off the walls, got faster, and faster. Other people emerged from an adjacent room, magnificent feathered headdresses atop their crowns. Vibrant yellows, blood reds, plum purples, sky blues, all mixed together in a jumble. They wore tunics of leather and fur, dancing to the drumbeat, rotating around the circle of musicians. Chanting began in a language long forgotten by most. It was a musical calling, in beat with the drummers. The pace quickened even more, the dancers waving their arms back and forth as they stomped their feet on the ground. The sounds were shaking the building, as if a thunderstorm boomed in the hall. I couldn’t look away, the colours, the noise, the chanting, it was mesmerizing. 46
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Trevor Cook | Guest Writer Trevor is a creative writing student at North Island College
a giant BrOwn Bear then crept into the gymnasium, lumbering with every step. In my mind, the monster bellowed, its powerful paws left divots in the hardwood. I soon realized it wasn’t a real bear, but several dancers carrying a beautiful blanket, adorned with a wooden carved head at the front. The blanket was covered in a rainbow of beads and thread. The beast entered the circle and began spinning slowly in a clockwise fashion, bobbing up and down. the druMBeat was now reaching a crescendo, matching the speed of my heart. The instruments synced with the footfalls, and it sounded like thunder cracks, reverberating in the walls, the roof, and my teeth. Then, everything stopped. For a moment it was quieter than any library, a nursery at naptime, or even the summit of Mount Everest. The performers faced the crowd, and bowed respectively. It took me a minute to gather my composure, to calm my imagination, which had been running wild throughout the room.
I was ushered onto the floor with other children to play with the giant bear and wear a headdress or two. I ran my hand along the side of the creature’s blanket, running my fingers over hard beads and soft fur.
it was a terrific spectacle to witness. I never found out what the ceremony was about. It must’ve been a significant, perhaps regular tradition of the ‘Namgis First Nation, one tribe among the Kwakwak’waka Nations that occupy lands along the Nimpkish River Valley. It left a mark in my mind, which is why I recall it so clearly even though it occurred while I was very young. It was an impressive celebration from a culture ripe with rich history and many deeply held traditions. The deep beats of drums still boom in the furthest reaches of my mind.
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ave Prothero has been taking photos for the past 16 years. He first picked up a camera in Canmore, Alta., where he was doing a three-month outdoor course. From there, he travelled with his camera to Nepal for two months, after his second season as a commercial fisherman off the west coast of B.C.
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This Parting Shot photo was taken with a 70-200mm lens. As I was driving down the Dyke Road in the evening, the light
Dave continued with his travelling, working and moving through numerous countries. He returned from his travels to work in the Comox Valley, where he would save money for the next journey. He did slideshows of his travels to local high school tourism classes, which started his path down mixing storytelling and photography.
was very nice. It was in September, there was a bit of a haze over the hills, and using the posts on the right side of the frame I found it
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Working as a guide, kayaker and photographer, amongst other professions, has provided Dave with the opportunity to travel and photograph through 30 countries on six continents. During this time Dave has seen and photographed many interesting and unique locations whether it is travelling in Galicia, a rafting trip down the Brahmaputra river in Arunchal Pradesh, India, or a portrait session in the Comox Valley. Dave has continued to research and increase his photography skills and refine his style, learning through reading books, talking to other photographers, and attending workshops in Vancouver and Comox.
provided a great composition with the glacier in the background. It was photographed at 70mm at f7.1 @ 400iso 4000/sec. winte r 2013 | T rio mag a z in e
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