Special Features - Station Magazine Fall 2014

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a r r i v e d

the interview: step inside:

pine lodge

farm

grand

design

words with will datené ISSUE NUMBER 6, SEPTEMBER 2014

2014 AUTUMN

the raptors’ gillian •

tea farm

radcliffe •

cowichan woodwork station

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Delight your eyes

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AUTUMN 2014

In 2000 Harry and Maru Smith had a vision.

There vision was to transform a farm on telegraph road into one of Vancouver Islands new and upcoming businesses, so fast forward to 2014 and welcome to Enrico Winery.

This 50 acre parcel is nestled in the beautiful Cowichan Valley. With 11 acres currently under vine , Enrico Winery is well under way to make its mark on the fast paced and ever growing wine industry. With 5 varietals of grapes growing, Pinot Gris, Ortega, Pinot Noir, Cabernet Foch and was the first island winery to successfully grow and produce wine from Cabernet Libre.

Daniel Cosman, the wine maker has elevated the wine to medal status,winning golds, silver and bronze metals in competitions across Canada and United States.

Hosting many events from weddings, birthday parties to corporate events the tasting room is always filled with laughter and smiles. Offering a diverse range of wines, Lorin, Nancy and Barb are always there to answer any questions or to sell you a bottle or two.

Enrico Winery is proud to be part of the 2014 Savour Cowichan Festival with an event filled calendar. Make sure to check us out!

2014 AUTUMN

Enrico Winery 3280 Telegraph Road 250-733-2356

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inside

6 life in cowichan: tea farm interview: Gillian 10 the Radcliffe 18 grand design 22 station street view 24 words with Will Datené inside: Pine Lodge 28 step Farm

art, craftsmanship 32 where & technology merge 35 coffee with susan minette cowichan is 36 what watching 38 final frame

COVER PHOTO of Gillian Radcliffe

by Andrew Leong

Unit 2, 5380 Trans Canada Highway, Duncan B.C., V9L 6W4 Phone: (250) 746-4471 Fax: (250) 746-8529 E-mail: editor@cowichannewsleader.com Web site: www.cowichannewsleader.com

Autumn 2014

Black Press C O M M U N I T Y

N E W S

M E D I A

Station is published quarterly by The Cowichan News Leader Pictorial Editor: John McKinley Publisher: Simon Lindley Designer: Eric Morten

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AUTUMN 2014

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life in cowichan: Tea Farm STORY by Mike D’Amour PHOTOS by Andrew Leong

T

here’s a cultural revolution a-brewin’ in the Cowichan Valley, and Victor Vesely and Margit Nellemann are only too happy to lead the charge.

The married couple owns Teafarm out on Richards Trail. They’re on a mission to change the way we feel about — and how we drink — tea.

“We’re bringing the world of tea to the

Cowichan, to Vancouver Island,” said Vesely, an affable fellow who loves to talk about his passions.

The couple imports all their tea and hand-blends it to create delicious, oneof-a-kind leaf mixtures.

“It’s really about taste and flavours, we want people’s tea to taste the way it smells,” said Vesely.

At the moment Teafarm offers nearly

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AUTUMN 2014

tea time

30 unique and original blends, and more than 100 estate-grown, non-blended teas, from all over the world. But that’s about to change.

The couple is now growing tea, right on their own property.

After buying the 11-acre property in 2003, the pair tried their green thumbs by growing various fauna, an eclectic mix of lavender, garlic and hay.

2014 AUTUMN

During that time, Nellemann — an artist who works with clay to create incredible, one-of-a-kind teapots, cups, saucers and plates — and Vesely converted the old dairy barn on the property into a tearoom, as well as a studio for Nellemann.

“Margit’s funky teapots and our love of quality teas led to the combination and creation of our first Art + Tea event in

2008,” Vesely said on the business’s website, teafarm.ca.

“Our real forte is we are tea blenders; we don’t flavour tea, which is significant because we’re one of the only companies in Canada that doesn’t use synthetic essences or flavouring,” explained Vesely.

“It’s not an elitist thing; it’s just that we won’t compromise.” continued page 8

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from page 7 The history of tea is thousands of years old and evolved from a Chinese herbal medicine to being the root of many wars; entire economies have been shaped because of tea, the second-most widely consumed beverage in the world behind water.

“Each culture has embraced tea and, interestingly, all teas come from the same plant,” said Vesely. “Each culture has embraced the entity of the tea plant and made its own ownership of it, yet it’s something accessible to everyone.”

That’s what the couple wants to give the valley.

“One of the greatest disconnects we have in our culture, one of the ills we have, is people are disconnected from nature,” Vesely said. “We live in malls, we live in cars, and we don’t have exposure to nature in a way that’s intimate, a way that’s woven into everything we do.”

Part of the tea experience — a term Vesely uses often — is slowing down and taking time to smell the tea.

Tea is, and the tea experience can be, as simple as placing a bag in some boiling water. Or it can be as complex as a chanoyu, the highly ritualized Japanese tea ceremony.

“So, when we’re talking about tea culture, it’s the Moroccans who discovered Chinese gunpowder (tea), adding their own mint, sugar and pouring it in a glass,” Vesely said. “It’s a culture in aesthetic that’s different from Chinese ceramic in a little hut in a village that would be done completely differently.”

The couple has been growing tea for the past few years, but it’s unclear when it will be ready to be released to the public.

“The tea will only be shared when it is the finest tea in the world,” said Vesely, who added he couldn’t provide a date because he really doesn’t know when it will be ready.

“The tea will tell me when it’s ready.”

Vesely said the eyes of the tea-loving world are upon the little Cowichan farm, waiting to see if it can indeed produce a quality tea because, right now, there is no one in Canada growing tea uncovered as a commercial production.

“We’re not necessarily concerned with being first. For us it’s about being the finest and you can’t hurry that,” he said. I’ve worked too hard not to do that — you only get one shot.”

“It’s like wine in that it’s a four- to five-year process that the tea has to mature in flavour,” he said. “We’re only going to produce it and share it, or sell it, when it’s the finest quality tea.”

It wasn’t that long ago that their tea had no taste, Vesely said. And he will be the judge of when the flavour is just right.

“Two years ago, our tea had no flavour and no taste — basically a leaf in water,” he said.

“But last year we started to see the bees in the flowers, we saw ants in them too, which meant the flowers had nectar.”

Vesely — who said the flowers smell “like a gardenia made love to a jasmine” — knows that’s a good sign, but he’s not rushing anything.

“We’re not necessarily concerned with being first. For us it’s about being the finest and you can’t hurry that.”

— Victor Vesely

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AUTUMN 2014

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the interview: Gillian Radcliffe

Wildlife ecologist hatches a unique B.C. idea with the Pacific Northwest Raptors Centre and makes it soar STORY by Maeve Maguire PHOTOS by Andrew Leong

G

illian Radcliffe is as elusive as an owl and as fearless as a peregrine falcon.

Radcliffe is owner and operator of the Pacific Northwest Raptors Centre, a company she started single-handedly in 2002.

She and her three children were living in Norfolk, England on sabbatical from her ecological consulting practice in the Cowichan Valley when her son Jamie fell in love with and brought home a hawk after attending a raptor camp for kids. They realized there was no raptor education centre on Vancouver Island.

Upon returning home, this intrepid entrepreneur sold her half of the consulting business and used the funds to buy a few largetaloned birds of prey who she housed on her Herd Road acreage.

They opened to the public the following year. More than 10 years later, up to 25 staff, more than 120 birds, and 15,000 yearly visitors have engulfed her once-peaceful homestead.

There are few photographs of Radcliffe in the centre’s marketing material, likely because she isn’t still long enough for a camera to capture her radiant smile. While she has no shortage of a sense of humour, her quiet manner indicates she prefers to let the stars of 10

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her show — her talented staff and exceptional birds — take front stage.

Leading her staff is her eldest daughter Robyn, who is general manager and one of the most recognizable handlers at the centre.

Her other two children, Katie and Jamie, both work there too, making it a fully-fledged family business.

Most remarkable about the centre is how it is never dull. You can visit it 10 times and leave with 10 unique experiences. You may delight as a muted effortless barn owl flies close enough to graze your sunhat; or stand three feet away from a golden eagle whose open six-foot wingspan warms in the sunshine; or duck as Gaston the five-foot-tall, nearly flightless, awkward-looking marabou stork flies over your head.

We bought a membership to the centre after our first visit years ago and we’ve been members since. It was a pleasure to sit with the founder of this family-favourite and exceptional Cowichan Valley resource, not a five-minute drive off the Trans-Canada highway.

Radcliffe explained how her birds earn their room and board, why turkey vultures don’t deserve their bad reputation, and she reluctantly reveals her favourite raptors.

AUTUMN 2014

where

eagles fly MM: Is it Birds of Prey or the Raptors?

GR: Officially, we’re the Pacific Northwest Raptors, which is our legal name but two years ago we changed our handle because everybody locally says The Raptors. The Raptors was so much easier to say.

MM: Where did the idea to own birds come from?

GR: It’s sort of Jamie’s fault. We went to England for a sabbatical. He was about 13 at the time and he was interested in falconry.

MM: Where was this?

GR: We were living in Norfolk. He got really interested in it. Got himself a Harris hawk who then was living with us. He became very enamoured and said, “You know, there’s nothing in B.C. like this.” It was in the back of mind; seed planted. A few years later, it was time to try something else so we just got some birds.

MM: So you just got some birds.

GR: And it grew fairly quickly from there.

Beginning in 2002, we started doing birdcontrol work and doing more public groups.

2014 AUTUMN

MM: Were you living in the Cowichan Valley already?

GR: Yeah, I’ve been here for over 20 years.

MM: Is that the house you live in?

GR: Yes, I still do.

MM: So you just developed this into a centre?

GR: It just evolved. We didn’t choose this site; I just happened to be living here. In fact, in some ways, it’s not ideal. But it’s done us well to this point in time. We were open to the public in 2003 doing education programs. We do a lot of educational work; that’s really our passion. Everybody who works here is passionate about birds of prey and their ecosystems. We do education programs at all levels: we guest lecture at universities, we do labs, preschool and elementary programs. And for the general public, lots of hands-on, interactive courses to give people more chance to learn about the birds, and hopefully appreciate them more as a consequence. We’ve done contracts at places like the Vancouver Aquarium. We do quite a bit of work out

of province too. Right now we’re on top of Grouse Mountain and we fly birds there every day.

MM: I saw a picture on Facebook of one of your crew with the Canucks on Grouse Mountain.

GR: We are very much involved in applied falconry and using it in innovative ways to control problem birds. I deliberately don’t use the word pest because I don’t care for it.

I don’t think any of them are pests, per se.

But they can become a problem, whether it’s at landfills or industrial sites or airports.

So we work at a number of landfills where we fly our birds to keep gulls away to stop them from coming into feed. We fly our birds at Vancouver Airport throughout the winter months to keep shore birds and waterfowl from the runways to improve aviation safety. The birds all have jobs.

MM: Do they get paid?

GR: They get paid very well. They get really good food. They get housed. They get exercised every day. continued page 12

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from page 11

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MM: I’d like to be a bird.

GR: They seem to enjoy it. And they get a retirement plan and a medical plan. Some even get to hook up with a partner...

MM: Ooo! GR:...and produce babies so we have other birds to work with as we grow.

MM: Does the bird work and do the shows you put on at the centre give you enough revenue to keep this place running?

GR: Good question. The demonstrations — we never use the word show because the birds aren’t performing. We facilitate what they do. Our job is to explain what they’re doing to people and give the birds the opportunity to show their natural skills and talents. They dictate the terms; we run around underneath. The educational side of it is a struggle financially but it’s a big part of what we’re passionate about. We keep our heads above water. The bird-control work helps too. Some of the birds are really good at one job; a few multi-task — just like people. Some have a niche and they fill it really well but they’re not so versatile. Some are really great doing bird control but they may be not so good for demonstrations and they don’t like being near the public.

MM: Of all the things you could have done, why birds? Was it really Jamie’s interest in falconry?

GR: I’m a wildlife ecologist I love all wildlife but I’ve always been a predator/prey person.

I guess for me, I’ve always been particularly interested in predators. It’s always been my passion. Birds of prey are inspiring. I went from seeing populations and inventorying them and enumerating them to doing hands-on work and discovering they all have individual personalities and they’re just as much individual as you or I, and that there’s so much more going on. I always used to think that raptors tended to be very solitary. Even as a biologist I had impressions or an understanding of them as a biologist, which now I put together with this practical, hands-on, applied falconry side of things and you get all sorts of different insights into them and it’s just fascinating. So I love that. It was an easy side step for me.

MM: Applying your knowledge.

GR: Exactly. The interest of family members just stimulated that. And there’s not really much known. Falconry’s been around forever, like 4,000-odd years. It’s AUTUMN 2014

got a lot of history, which is rich and fascinating but at the same time there are all sorts of new applications and new things we can do using certain basic skills and techniques and modifying them to fit into the modern world and the humananimal interface. It’s where I find it just fascinating because it’s applied biology.

MM: Like what?

GR: It’s very complex. We’re doing work in Manitoba, we’ve been working on a project on a huge river where we needed to move gulls from some islands and encourage them to breed elsewhere, so moving them early in their cycle. They’re in the middle of this huge river so we fly our birds.

MM: Way less invasive.

GR: When it’s done, everything is still there. It’s a short-term thing. They all re-located and they’re breeding outside of our zone. It’s green, sustainable, silent. It’s relatively natural. We’re just working with and trying to manipulate that predator/ prey relationship and using instincts of those different species to effect various forms of control. This combines so many things and looking at using them in new ways. It’s to everybody’s benefit.

MM: Do you have a favourite bird?

GR: Yeah. Whoever’s on my glove at that moment in time. Well, that’s not quite true.

MM: They won’t read this article. It’s OK to admit you have a favourite.

GR: You can’t help but develop...

MM: Do you feel guilty saying it?

GR: Yeah.

MM: Oh, that’s funny.

GR: If you asked which is your favourite falcon, I’d probably have to say Lady Grey but that’s because she was my first one and now she’s getting to be an old girl, you know, you’ve had her for a long time. There’s Hercules, but again he’s kind of my baby because I handled him for the first year. If you start youngsters, you tend to bond with them more. You tend to relate to them more than the ones others handle early. There are a few outstanding birds everyone loves. Elton: he’s a huge hit. Arrow: he’s a Sacre falcon and he’s amazing. There are definitely perennial favourites for everybody and there are a few personally. But by and large, whomever I’m working with at that moment is the favourite. continued page 14 2014 AUTUMN

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MM: Are they like your children?

GR: Kind of, I guess. There are some birds who have the sweetest personalities and others who are real quirky. Same species.

There are species differences, of course.

MM: For example?

GR: Harris hawks Tuari and Arizona. Tuari is the most amazing Harris Hawk you could meet on this planet. Others come close but she’s incredible. She was hatched here.

MM: What makes her incredible?

GR: You can fly her anywhere, anytime.

She’ll do anything. She can fly in a hockey arena, weddings, black-tie awards. She always comes through. You can fly her to dozens of people. She doesn’t get snarky.

She’s the sweetest, loveliest most reliable incredible hawk. And then Arizona, about two people can fly her and she’ll be snarky at everyone else and she’ll scream. They’re both born here. You know, they’re just different.

MM: The turkey vulture is my favourite part of the demonstration.

GR: We adore our vultures. We like the idea of myth busting because people think of them as buzzards and stinky. They are our clean-up crew. They do a phenomenal job for us. You think of all the carcasses out there seething with pathogens. They are cleaning them up, dead-ending a lot of those pathogens. Most things don’t survive in their system. And they’re the best energy conservers out there, not just in the way AUTUMN 2014

they fly but they turn their thermostats down every night. It’s a great reminder for people to turn down their thermostats at night. You can work with them for so many great lessons for kids and people in general in terms of environmental sustainability. I love turkey vultures.

MM: How many visitors do you get?

GR: About 15,000 a year. We’re a bit out of the way. It’s not the most ideal spot, in some ways.

MM: Would you move?

GR: We’d consider it, for sure. Kind of like to stay in the Cowichan Valley because people love it and we’ve been here a long time. But I’d definitely consider it. There are limitations here. It’s quite a narrow property and we have boundary issues, just in terms of buffering. We’d like to find a nice big hill—with nice uplift to get the birds out soaring—that is accessible.

MM: What brought you to the Cowichan Valley in the first place?

GR: Just really loved the island. I’d been working in Borneo and met my ex-husband there. We came over to Canada and had a child. He was doing contract work at UBC and we thought we can live anywhere doing contracts. So I put the baby on my back, rented a cabin for a week, looked around and bought a house. We’ve been in the valley ever since.

MM: So all three kids grew up here then.

GR: All three grew up here and the youngest Katie was born here. Definitely love the Cowichan Valley. One of the things I love is we’ve got youngsters who came when we started doing camps. They came at 14 as shy teenagers and some of them volunteered for a year or two and then they may even work in the shop and now they’re off becoming biologists. You see certain ones who get hooked. Just to see that growth. And to see they are really passionate in what they’re doing is the most rewarding thing.

MM: Are the people who you employ trained?

GR: Most get their training here. We hire a lot of biologists — not all of them are. We had a few who had done bird work before from Ontario. Most people get training from scratch, for a number of reasons. The pool of experience is limited, and for people who do have experience, it’s often been a specific approach. Sometimes it’s harder to get people to adapt. continued page 16 2014 AUTUMN

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MM: Do they need to have a science background?

GR: Not necessarily, but we are very biology-oriented. Educating the public is really important. You need the background and a certain level of understanding and knowledge. We have wonderful volunteers and some of them do that too, with time, but people will progress further if they have a background in biology. We have some fantastic staff that don’t have a biology background but they’re all interested in going back to school part-time.

MM: Is it seasonal work?

GR: We try very hard to keep the balance between winter and summer but it’s a struggle. It takes years to develop really good skills with the birds. You can’t just have somebody come along and six months later you let them loose with the eagles. It doesn’t work like that. For the first few years, people usually work with well-trained birds. It’s only the people who have been here for three, four, five years who start to train younger birds. We try to keep year-round resources but we do have seasonal staff.

They usually come back year after year.

MM: So your retention is good.

GR: It’s really good. We’ve got a young lady who started when she was 18, she’s graduated now. She’s living in New Zealand but she came back for the summer.

MM: How many people do you employ?

GR: In the winter, it’s about 15 and in the summer it’s about 24.

MM: It says a lot about the uniqueness of their role here that they keep coming back.

Or is that the nature of biology work? Is it seasonal?

GR: Maybe it is. They do get a lot of opportunity to directly interact with the birds and with the public. It’s rewarding work. Some of the bird control work is a little harder. Especially if you’re on your own day after day. We try to look at ways to make it work so everybody takes turns.

AUTUMN 2014

MM: I notice it’s mostly women working here.

GR: I think we’re about 2/3 women.

MM: Is there a difference in how the women and men interact with the birds?

GR: [Laughs] I better be careful what I say here. We’ve got some fabulous guys working here. There does seem to be more women.

It’s not a hiring policy on our part. It just seems that a lot of women who come are interested in biology.

The birds respond really well to women, which might sound a little strange and it may be a body language thing. But guys on average have to work a little harder at it. They have deeper voices, which can be more intimidating or threatening, which makes the birds more defensive. This is just a broad generalization and there are exceptions. Guys who can soften the body language get on better with the birds. Part of it may be a lot of our birds have predominantly grown up with women handlers. But even the very experienced guys sometimes run into problems, especially with the more sensitive birds, like some of the owls. There are birds who won’t have anything to do with guys with beards. They’re much more hesitant around men and more responsive to women. I don’t know why.

MM: Is it the tone of their voices?

GR:I think voice is part of it. You’ll see our guys out there and they put these girly voices on.

MM: It’s not like Robyn is quiet.

GR: Not at all!

MM: Or Tina.

GR: Tina, she’s awesome too. They’re very outgoing. So is Emily. And Jess. You’re looking for people who interact with the public and convey their passion for the birds and get you pumped and excited about them. We want people to be excited about the birds and support conservation efforts.

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Emerging talent Eliza Faulkner is starting to gain global attention for her clothes STORY by Ashley Degraaf

S

he’s the one behind the recorder, or scribbling on her notepad answers from local fashion leaders.

She’s the one connecting our hometown trend setters, designers, artists and business owners with readers of the News Leader Pictorial’s Island Style segment.

But wait a second. Who is she and what has she been up to?

In this case, she’s a cool chick and one of the hidden gems in Cowichan’s arts, culture and fashion crown. And frankly she’s been up to lots.

Meet Cowichan Secondary School grad, fashion writer and emerging international clothing designer Eliza Faulkner.

Her recent achievements include landing Western Living’s ‘One to Watch’ label in the 2013 fashion category, a spot on the runway in Toronto as part of the World Mastercard Fashion week MercedesBenz Start Up competition in October, and a ton of exposure of her clothing line in popular magazines including Elle and Flare.

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“There are a lot of amazing artists around here that nobody knows about,” says the modest 29-year-old owner of Eliza Faulkner Designs.

“These artists are really quiet, but they’re showing stuff all over the world and no one really knows, but they’re here because it’s really beautiful.”

That may be true for those she comes across working for Island Style, but it certainly hits the nail on the head as a description of Faulkner as well.

The calm, collected, dark-haired, blue-eyed beauty works quietly from her studio on Jubilee Street in downtown Duncan, while her clothing samples are sent to celebrities like Taylor Swift and Zooey Deschanel.

She spent the summer working on the summer 2015 collection of her clothing line that can be purchased in New York City. But before the ball began rolling in the fashion biz, Faulkner took up studies at Central St. Martin’s school in London in 2004.

“It was kind of a fantasy because it was a school I had read about and a lot of designers I had admired had been there,” she said. “I don’t know if I ever thought I would apply, but I

just did.”

Faulkner also signed up for a portfolio course, which required many examples of her work.

But that wasn’t an issue as she’s always been interested in design, even going back to childhood years.

“My mom sewed everything,” she said. “Her mom, my grandmother, sewed everything. She made all my clothes and she was always making curtains for people or grad dresses.

We’d spend hours in fabric shops just looking at fabric and she’d let me choose a fabric and then she would make it.”

And Faulkner liked to think she was pretty fashion savvy as a wee-lady, but looking back at pictures, “I think ‘Oh, God, I look horrible,’ she said.

Faulkner spent her first year at St. Martin’s creating a new portfolio to get into the college of art and design’s degree program. After she graduated, she started working with noted designers, including French fashion designer Roland Mouret and Canadian-born, British-Turkish designer Erdem. continued on page 20

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“It wasn’t very glamorous,” Faulkner admitted. “It was a lot of making tea and, ‘Can you pick this up and that up and maybe cut this out,’” she said. “You learn a lot just seeing how studios run and how it all works. My schooling was very creative.

We always joked it was paying for a studio for four years, because you just do your thing, which was nice creative-wise, but business-wise there was no education in that.”

And that’s what the internships with designers exposed Faulkner to, the business end she’s carried on through to her own clothing design company. She came back to Duncan in 2011 when her visa ran out.

“I had to come back to renew it, and got here and one day I just decided I’m not going back,” she said. She launched her first collection from Cowichan in 2012.

“I wasn’t really clear with my intention for it. I just started making stuff. Everyone really liked it and that gave me the confidence to go for it.”

Faulkner’s personal style varies from one experiment to the next.

“My motto right now is I look in my wardrobe and say, ‘What am I really afraid to wear?’ and I’m going to wear that. I wear the things that make me feel a little bit uncomfortable.”

That’s backed by words of fashion editor Diana Vreeland that Faulkner recently shared on her Facebook page: “Vulgarity is a very important ingredient in life. I’m a great believer in vulgarity if it’s got vitality. A little bad taste is like a nice splash of paprika. We all need a splash of bad taste — it’s hearty, it’s healthy, it’s physical. I think we could use more of it. No taste is what I’m against.”

On the other hand, Faulkner’s always had a practical side to her.

“Everything is over the top and I didn’t have a lot of confidence in simplicity,” she said of her translating her experience with fashion in London to the styles of Canucks.

“When you come from a school that pushes you creatively so much and then you come into the real world where people don’t want that every day. But I always had that practicality in me. What’s the point in making that if you can’t wear it?”

Faulkner’s line of feminine, wearable pieces, including pretty pastels, greys and denims, has been a hit too, with the AUTUMN 2014

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help of a public relations company based out of LA. Magazines featuring her work have included Elle Canada, Flare, Women’s Health, Vancouver Magazine, Western Living, and Fashion.

She was also nominated this year for the Emerging Talent Award at the Canadian Arts and Fashion Awards in February.

She’s now also produced Fall/Winter and Spring/Summer collections for 2013 and 2014 which have featured many gorgeous gowns some with sporty features, others with bold colours and silhouettes.

Those have included floor length frock Louisa, comfortable Greta, sophisticated Milah in lipstick red, Ilsa in pretty in pastel pink, fun and flirty Lizzie, and the black and white Eddie Tunic, to name a few.

Next summer’s pieces will feature “a lot of denim,” she teases.

Her clothing, made from fine fabric sourced from Austria and Italy, is available at Eugene Choo in Vancouver, Albertine in NYC, and Ad Hoc in Penticton, as well her newly launched website shopelizafaulkner. com.

And she has gotten so busy with her design work, she has decided it is time to step aside from her monthly writing for Island Style.

“It’s pretty casual here,” she says with a chuckle when asked how Cowichan measures up fashion-wise.

“I’ve learned to just sort of embrace it. It makes me try harder,” she said. “I get a little rebellious in that way. I’m just going to dress up like crazy then.”

S 2014 AUTUMN

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Pulling back the curtain on how Chemainus Theatre Festival makes its magic

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AUTUMN 2014

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Reel Alternatives gratefully acknowledges our partnership with Film Circuit, presented by TIFF (Toronto International Film Festival), and its sponsors and supporters. For more information about Film Circuit or to view a full list of their sponsors and supporters, please visit www.tiff.net/filmcircuit.

am not just a guy with a camera, I am a creative guy with a camera.”

That’s photographer Will Datené’s mantra, learned from a lifetime spent chasing his passion.

Datené started taking photographs when he was 10, and newly arrived in New York from Germany. He spent his formative years in the Big Apple and, after graduating high school, went hunting for serious photography work.

His first job was assisting in a product photography studio. The owner was a very exact German guy, who taught him darkroom and mixing chemicals from scratch.

“I hated it,” he said.

He moved on to become a fashion photographer’s first assistant, learning lots of new skills. Taking on side jobs, his photography started to get noticed.

“My career was sort of taking off and people were talking more about me,” he said.

Then the Vietnam War intervened.

Datené left for Canada only to have to start from scratch again. He landed in Montreal briefly but could not get a foothold.

“I had no connections, but I had one love, which was photography and I knew it and I knew what I was doing there,” he said.

Toronto beckoned and he found work in a photofinishing shop.

“I loved the job and seeing what pictures other people were taking. I would look at pictures all day. There were some people that were very good at composition and I learned a lot from seeing their work.”

Next stop, Vancouver, where he did glamour photography. continued page 26 AUTUMN 2014

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“I worked with hair stylists and makeup people and went to peoples houses to shoot.

It was all a formula. We used lighting and screens to create soft light to make the client look their best.”

Victoria was the next port of call, where he practiced industrial photography in the robotics industry.

Then came Kamloops.

“I loved it.

It is cowboy country, and Germans are fanatical about cowboys. I love the whole mystique about cowboys, alone against this immense landscape.”

Since arriving in the Cowichan Valley more than two years ago, Datené has taken up stock photography full-time, allowing him the freedom of working out of his own home, situated nicely in The Properties overlooking Quamichan Lake.

“I work at my craft every day and am loving it. Photography is an art form and not much different than painting or music. I love to create beautiful and interesting things that I enjoy and that can also be enjoyed by others.”

He describes stock photography as a very competitive field.

“I have been doing stock for about 10 years.

You can’t be a slouch. You have to crank them (the photographs) out! That’s what I learned about stock.”

He explains the process behind his wellthought-out stock images.

“I come up with the idea, then I make a drawing. From the drawing I either set up the shot in the studio or I go get pieces — images from other places that I can put together to create the idea. It’s a long process. A month ago I was going to Victoria just to photograph hedges, I wanted a certain leaf.”

When asked what sets him apart from other AUTUMN 2014

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“I have done this photography thing for such a long time now that I usually know what is a hit and what is a miss. When I shoot it, I always know this is a good one, this is a keeper.”

Datené credits his wife of 30 years, Tricia, for keeping him from going off the creative deep end.

“She is a good critic. She’s not attached to my work and she is always honest. I can take honesty. It is very important as a photographer to be able to take criticism because really, if the image isn’t working, you should be told.”

Datené’s words of wisdom for those wanting to step up to a higher level of photography?

“A good camera does not take good pictures: master the technical then become creative. Find what you like to do and take lots of pictures.”

He has no plans to leave Cowichan, or to stop taking photos.

“I think we are here forever, this is the last stop. I am not retired. I never want to retire. I just love what I do.

“Photography is my passion. It turns me on.

It gets me up in the morning. I will never stop making photographs.”

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when you purchase Duette or Silhouette Window Shadings with UltraGlide. †

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Every qualifying purchase helps a child in need get closer to their wish.

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In the spirit of giving, we at Hunter Douglas have partnered with The Children’s Wish Foundation of Canada to create the magic of a wish.

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† Purchase any combination of 4 Duette® or Silhouette® Window Shadings with UltraGlide® and receive a $200 rebate. Also, when you purchase any number of these additional shades, you’ll receive an extra $40 for each. Valid at participating retailers only. The rebate will be issued in the form of a Hunter Douglas Prepaid American Express® Gift Card. THE PROMOTION CARD is a trademark of The Hunt Group. All Rights Reserved. THE PROMOTION CARD is a Prepaid American Express® Card issued STORY & PHOTOS

by Amex Bank of Canada. ® Used by Amex Bank of Canada under license from American Express.

by Peter W. Rusland

250-746-9901 RebateRebate Please call for an in home consultation

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The Children’s Wish The stage’s Brigadoon is a fitting comparison as the late Clarke and wife, Barb were †

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Every qualifying child in need get purchase helps a “It was named after Mr. Toad, a character Dad played in Langham Court Theatre,” closer to their wish. child in need get closer to their wish.

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The Children’s Wish The Children’s Wish Effective September 1st until until December 15,15, 20142014 Effective September 1st December confined Cliff to a wheelchair. In the wake of that tragedy, carried out his plan to Foundationhe of Canada Foundation of Canada † Purchase any combination of 4 Duette or Silhouette Window Shadings with UltraGlide and Effective† Purchase September 1st until December 15, 2014 any combination of 4 Duette or Silhouette Window Shadings with UltraGlide and to create the magic of receive a $200 rebate. Also, when you purchase any number of these additional shades, you’ll receive to create theGarden. magic of construct one of Cowichan’s most stunning outdoor oases at Pine Lodge: Barb’s receive a $200 rebate. purchaseretailers any number thesewilladditional an extra $40 forAlso, each.when atyou participating only. The®ofrebate be issued inshades, the formyou’ll of a receive a wish. ® ® † Purchase any combination of 4atValid Duette orretailers Silhouette Shadings with and an extra $40 forDouglas each. Valid participating The Window rebateCARD will isbe of a a wish.

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AUTUMN 2014 CARD is a trademark of The press® Gift Card. THE28PROMOTION station Gary Interiors quarter vision.indd 1 8/22/14 2:17 PM PROMOTION CARD is a Prepaid Express PleaseAmerican call for an ® Card issued Amex Bank of Canadainunder license from American Express. home consultation

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Mill Bay tribute to the love and life of Cliff and Barb Clarke an oasis of warmth and creativity

2014 AUTUMN

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from page 28 That tranquil garden, plus Toad Hall, are the centrepieces of the property, along with a rustic mansion packed with antiques. The lovingly preserved lodge is now home to Marlene and Bernie, who happily carry out Cliff’s’s wishes for his bucolic crib.

“When Cliff knew his time was near, Marlene and I knew we were going to be selling our (nearby) home and moving here,” said Bernie. “We sat down at the dining-room table and asked Cliff what values were most important for us to carry on here. He said ‘I have three: hospitality, generosity, and to provide a place for creativity.’

“That really sums up Cliff’s last years; he lived those things in this place, and in this home. I think about that every day.”

“Amen,” agreed Marlene. “When people come onto this land, they feel it, and say it to us. It’s a special place.”

That special nature is shared with Pine Lodge’s queue of couples getting hitched in Barb’s Garden, flanked by 50-plus species of plants and shrubs, plus unique sculptures. Flowering and artistic garnishes grew in Clarke’s fertile mind during months of rehab in Vancouver’s G.F. Strong Centre.

“Dad loved the garden,” Marlene said of the rare flora, mostly donated by friends and family at the garden’s late-summer 1999 dedication.

“It was like he was designing it in his mind and on paper, so he was very proud when it was done. My mom loved gardening, so she really would have loved it too.”

There’s also a heavenly pay-off.

“When we planned weddings, the sun would come out, and we felt like mom was looking down on it. Every wedding we say; ‘There’s mom shining down on us.’”

And she shines frequently. Pine Lodge hosts a wedding per weekend between June and September, plus off-season retreats — even some film crews, movie stars, and noted musicians.

“There’s lots of brides and grooms that want an outdoor-garden, farm-vintage wedding,” Bernie said. “And couples say ‘This is what we were dreaming of.’”

Manicured grounds are sprinkled with old signs, tools, and urns. Toss in Cliff’s favourite gnomes gazing across the fish-filled pond at the gazebo’s stained-glass honour to Barb. While he was alive, Cliff MC’ed a string of jazz shows in the garden, which gets daily tending.

“We get help in the summer, through September,” Bernie said, applauding “guys from Youbou’s Teen Challenge.”

Foliage and fowl frame the lodge, the Clarkes’ western white-pine masterpiece — built around their prized antiques, and a Cowichan River-rock fireplace.

“Cliff and brother Frank built it, other than some trades. They laid down beautiful fir-and-hemlock flooring, milled on site,” Bernie said of Clarke and Barb’s labour of love that took five years to build. “Cliff planned this lodge since the early ‘70s — and hadn’t even bought the property!”

The carpenter and serial entrepreneur collected tonnes of antiques — including Henry Hudson’s inlaid curio cabinet — and artwork for the lodge.

Stained-glass windows, salvaged doors, fixtures, and railings are imbedded into the two-level home, now largely maintained by Bernie and Marlene’s son, Ben. “Having my husband and children here caring for my parents’ legacy is just very special and important,” said Marlene.

The lodge leaves lasting impressions. “It’s jaw-dropping,” she said.

“The garden initially overwhelms them, then they come into the lodge and they’re really awestruck by the antiques and the scope of the place,” added Bernie.

Developing the lodge’s farmland, and aiming to eventually reopen Toad Hall for shows, fill the Willocks’ lives.

“We feel extremely privileged,” said Bernie. “And really blessed,” added Marlene.

“We don’t take any of this place for granted.”

S AUTUMN 2014

“When people come onto this land, they feel it, and say it to us. It’s a special place.”

— Marlene Willock

2014 AUTUMN

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merge

where art, craftsmanship and technology

Cobble Hill’s Cowichan Woodwork bridging the gap between practical, affordable furniture and art STORY & PHOTOS by Don Bodger

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andiwork might be an interchangeable term nowadays for woodworking.

The industry may not to be as “hands-on’’ as it used to be with computers and machines doing a significant amount of the work. But hands are still needed to operate the equipment, and hand tools for shaping the final product remain an important element in the creative process.

“We still use hand tools,’’ said Gordon Smith of Cowichan Woodwork Ltd. Cabinetry and Millwork in Cobble Hill.

“We’ve still got all sorts of chisels and gouges, you name it — everything else in the back that we need to do hand work. But the reality is that people aren’t willing to pay for the time that it takes to do all that so we have to find methods that allow us to keep that creative aspect and still produce well, and in a timely fashion.

“Timely fashion generally means ‘not too expensive.’’’

Cowichan Woodwork is keeping pace with the times where not only cost, but uniqueness, practicality and artistry are key components in what people want.

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Smith said the cabinets his company constructs are more like furniture applied to the wall, with a flair for something different — whether it’s for a basement suite or a waterfront home.

“We’ve come up with a whole sort of West Coast European line of space-saving modular products that work with Murphy beds, but in other systems as well — entertainment centres and wine bars all integrated together that make up a great wall in a condominium where you don’t want to see your TV necessarily.’’

Beyond that, Smith has a company called Raincoast Contures that moves into the field of architectural art for clients.

“A really good example of that is if you go to the new Island Savings up in Chemainus,’’ he said.

The art starts 12 feet off the ground and goes up 16 more. It’s also 50 feet across and features a whole pile of the sand dollars that are part of the company logo.

“That’s an example of architectural art but we’ve also worked with First Nations Chief Rande Cook to produce some really fine carved works with him and for him.’’ continued page 34 AUTUMN 2014

Major Fashion Brands.

Renowned Service.

250-743-3531 Mill Bay Centre, Mill Bay 315-2720 Mill Bay Rd. www.patrykadesigns.com 2014 AUTUMN

Monday - Saturday 10:00 am - 5:30 pm Sunday noon - 4 p.m. station

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THE

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“Sometimes people come in and they really can’t see the big picture and they’re looking for our input. Other times designers approach us and they need a little less input, but still need some.’’ — Gordon Smith from page 32 Another expanding area for Cowichan Woodwork is making what Smith calls “clever furniture’’ for schools and daycares.

Those products have gone around the world from six schools in Nova Scotia to New York, China and Australia.

“It’s unusual and we are as green as you can get in that end of things,’’ added Smith.

None of it happens without the talented people working on the projects, he stressed.

“Sometimes people come in and they really can’t see the big picture and they’re looking for our input,’’ Smith added. “Other times designers approach us and they need a little less input, but still need some.’’

The creativity aspect through Raincoast Contures also comes into play when an artist might bring in a line drawing and Smith and his team turn it into a threedimensional piece of art.

“It’s still their idea,’’ said Smith. “But we just turn it into something that is maybe at another level again and something that’s reproduceable and fine in all regards.’’

Smith consults with shop supervisor and computer numeric control programmer Aaron Olson to put a plan into action for a project.

This is where the lines are blurred from traditional methods for the betterment of creating a great final product.

“You can look at a graphic designer who works on a computer and some people would say, ‘Well, that’s wonderful art,’ and some people will say, ‘Well, that’s your computer,’ but it’s really an expression of what’s in your mind,’’ said Smith.

“So whether you use your mind to control a computer and a machine or you use your mind to control your hands, the process is similar.’’

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coffee with:

susan

minette STORY by Eliza Faulkner PHOTO by Andrew Leong

S

usan Minette fully lives by her ethos. At 17, she made the decision to become a vegetarian so that she could help better the planet. She’s since been an organic farmer, a baker, and is now owner of one of downtown Duncan’s favourite eateries and meeting places, The Duncan Garage Café and Bakery.

With daily line-ups out the door, it’s no wonder an exciting new expansion will take place this November.

We thought we’d sit down with the multitalented cook and business owner to chat food, free time, and what’s in store for the new Duncan Garage Café.

How long have you lived in the Cowichan Valley?

23 years.

What brought you here?

The Waldorf School. I had been living on Galiano Island and I wanted more opportunity for my kids in terms of their education.

What are your favourite memories of living in the valley?

It’s hard to find one single memory. I would say the river is a huge draw and the amazing hiking and cycling and also the farmers’ markets. There’s nothing it doesn’t offer!

What do you enjoy most about what you do?

I’m passionate about cooking, eating and baking so this is really a melting pot for me of all of those aspects that I enjoy. I also love gardening and even grow some of the food that I cook here. It allows me to go full circle, literally from farm to table.

What’s the most difficult thing about what you do?

It’s the details; the ordering, the bookkeeping, and the scheduling. I’d love to be cooking all of the time but I’ve got to know what’s going on in all aspects of the

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business.

What makes the Duncan Garage Café unique?

Our committed and fun-loving baristas, the quality of food that we provide, and the love that we put into the food we make. We love what we’re doing and we’re excited everyday about what we’re creating and I think that shows in the food.

What should we expect from the new renovation?

It will be bigger, we’ll have better service and more food, and we will also put more focus on our house-made breads. We’re also going to have a new grab-and-go cooler with organic and vegetarian take-out meals for those people on the move as well as an express line-up for coffees and baked goods.

Basically it will be the same, just bigger and better and with faster service.

The Garage is an organic and vegetarian café. Where do you find all of your vegetarian and organic produce?

We get the majority of our produce from local producers. In the winter we have to supplement with California organics but in the summer months probably about 80% of our produce is local, and that includes nuts, seeds, and grains! We have about 12 local growers at the moment and we hope to expand that.

Why is organic and vegetarian food important to you and your business?

I’ve been eating organically and vegetarian since I was 17. Personally, it was a choice that I made to help better the planet and I also wanted to feed my kids a healthy diet.

I’ve been an organic farmer in the past and have always cooked with organic foods.

What’s your favourite thing to cook or bake?

Right now my favourite thing is the veggie burgers. Friday is our burger day and every week we come up with a new one. My favourite thing to bake would be the plum tart.

What do you do in your spare time?

I like to hike and cycle and swim in the river. I love to spend time gardening. It’s my labour of love and also my therapy.

What’s on your bucket list?

I’d really love to do a culinary holiday in Italy and the South of France.

If you weren’t doing this, what would you be doing?

I’d probably be cooking or baking in a restaurant for someone else. I can’t really imagine doing anything else!

What advice do you have for someone starting a restaurant or a café?

Do your market research, be prepared for a few years of 24/7 work, and be passionate about what you’re doing so that you don’t waver from your focus. Also make sure to hire really good, committed staff!

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B&B ~ FIRESIDE LOUNGE DINING ~ LICENSED PATIO

THE QUAMICHAN INN 1478 Maple Bay Road, Duncan, BC Reservations call 250-746-7028 www.thequamichaninn.com

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Your Best Friend is our Best Friend!

channelling:

what Cowichan is

watching

by Peter W. Rusland

check out what’s captivating your neighbours on the small screen ASK THE EXPERTS! NEW CLIENTS WELCOME

Your Veterinarian… your other Family Doctor 951 Canada Ave. www.duncananimalhospital.com 250-746-1966

Peter de Verteuil, CAO, City of Duncan

• MENS • LADIES • KIDS Clothing & Accessories

MARTIN’S 33 Station St., Downtown Duncan 36

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Survivor and the Amazing Race We’ve been fans since the show first came out, and never miss an episode.

Thank goodness for PVRs. We love questioning the decisions and motives of the various “characters,” watching the intricate and creative challenges, and the nature and human interaction elements of the shows.

Rookie Blue and Castle Sort of new-age versions of Hill Street Blues and The Rockford Files, we like the characters and their relationship issues, while enjoying the interesting story twists and surprises. Each show has a comedic element as well.

Comedians in Cars Getting Coffee On the really small screen, we like watching Seinfeld’s new online shorts, as we really miss the show. It’s neat seeing all the old and funky cars, and I love Seinfeld’s humour.

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Kurt Pyrch,

Hotel & Restaurant Manager, Best Western Cowichan Valley Inn CBC Newsworld With so much time-wasting garbage on TV, it’s nice to have a constant: the news. In simple terms; “If you’re not informed, you’re not informed.” CBC Newsworld keeps me up to date with the world.

Amazing Race A simple, enjoyable guilty pleasure. In every season you will see places and learn things you didn’t know before. As contrived as reality television may be, you can’t fake a city or a museum or jungle.

Diners, Drive-Ins and Dives It’s usually on when I’m cooking, like inspirational background noise. It may seem crazy sometimes, but Guy Fieri reminds me why I love this industry. Food should be full of flavour and taste and life. I hate boring food and Guy finds food that is anything but boring.

Mon–Sat 10–5 Sun 11–4 (seasonal) Celebrating more than 20 years of the finest handcrafted items by over 90 of the most talented Vancouver Island artists & artisans.

251 Craig St 250 748-6776 www.imaginethatartisansdesigns.com

Featuring Original Art by Vancouver Island Artists

Mike Coleman, Lawyer

News My primary use of TV is to watch the news (I’m an addict) and sports (ditto).

News, unfortunately, no longer includes much in the way of thoughtful analysis – more commonly large dollops of gloom interspersed with snippets of quirky ‘human interest’ items. Sports coverage is generally of greater depth. What that says about our societal priorities is disturbing!

Sports For the sports fanatic, this has been a banner year – from Winter Olympics through World Cup soccer and tennis at Wimbledon. I’m also a CFL fan (Lions, naturally, but with a nostalgic soft spot for the Roughriders) and of course the NHL (avidly following the Stanley Cup wars, although no longer so many regular season games. I suspect I’m not alone in that).

Entertainment I miss the articulate intelligence of The West Wing and the gentle Canadian humour of Corner Gas. Not much North American TV on my must watch list – I prefer British police procedurals like Inspector Morse and its offspring, Lewis. So-called ‘reality’ shows leave me cold.

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Barry Cote

ALSO: Custom Framing, Poster Prints, Plaquemounting, Canvas Transfers, & Giclee Printing

139 Station Street Downtown Duncan 250-748-3311 www.stationstgallery.com

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final

frame

...and the last word, we give to award-winning photographer Andrew Leong 38

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AUTUMN 2014

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2014 AUTUMN

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Pots & Paraphernalia 863 Canada Ave. • 748-4614 Mon.-Sat. 9:30-5:30 SUNDAY 11-4 shop online at www.potsandparaphernalia.ca 40

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AUTUMN 2014