Special Features - OASIS Life Winter 2015

Parksville Uncorked Oasis cooks!

Steel & Stones

Dave and Debra Kasprick transform earthly elements into treasures

The Whale Project: At the Deep Bay Marine Field Station

Winter 2015

Christmas & All Through The Year We Have Something Special For You Here

WINTER 2015

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WINTER 2015

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PARKSVILLE QUALICUM BEACH LIFE

Winter Edition

I

love this time of year. I know that people get carried away with spending, the malls are overcrowded and stuffy, and there’s anxiety about visitors and bills. But when I was young, I was struck with the magic of Christmas and it has never rubbed off. I remember sweet smells of home-baked meals and treats, smiling relatives, and playing games with family, while Christmas carols played softly in the background. And then being tucked into my bed Christmas Eve with a wonderful, warm feeling in my heart. That feeling still comes back to me every year, but as an adult, it takes a bit more effort to make it stick. The people that seem to have that happy, Christmas glow, are those that are doing something meaningful to them. Perhaps supporting/volunteering for a local charity, making gifts or shopping at a local craft market, artist studio or local business.

Linda Matteson’s article on Red Cod Force and Affinity Stone Jewelry and Design are great examples of hard-working local artists that make amazing things. Instead of spending too much money at out-oftown malls, try lowering stress this year by strolling through local galleries in the Nanoose Bay Studio Crawl Christmas Tour, or one of the many amazing local art and craft markets, and don’t forget to check out local businesses, where there are no shortage of treasures. Buy loved ones a quality, meaningful gift this year, close to home, and keep in mind there is good work being done by local charities and service groups, and they always need extra help this time of year to meet resident’s needs (see the Q&A on page 31). If you start feeling overwhelmed, take a break and read Linda Tenney’s column on seeing the world with fresh eyes, and sip some bone broth (Food Column, page 15). And once Christmas comes to an end, there is still plenty to look forward to in this community. For example the Parksville Uncorked Festival in February (page 27) and the incredible creatures at the Deep Bay Marine Research Station (page 10). Whatever you end up doing, make it a meaningful winter.

– Lissa Alexander

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WINTER 2015

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WINTER 2015

Self guided & guided tours. On site & in-school educational programs. Volunteer opportunities.

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Contributors Lissa Alexander

Originally from Qualicum Beach, she completed her journalism training in Calgary.

Contents

9

Peter McCully

Photographer, publisher & broadcaster who has worked on both coasts.

Linda Matteson

Her photojournalism career began while in Kuwait.

Candace Wu

Winter Edition 2015

10

A Vancouver Island journalist and photographer.

The Whale Project

15

Loco 4 Local

16

Steel & Stones

25

Just Sayin’

27

Parksville Uncorked

31

TÊTE À TÊTE

Kyla Campbell

Our Winter Guest Food Columnist.

16

Great local Winter events around the community

10

Linda Tenney

A local writer, editor, photographer and publisher.

Stuff 2 Do

Publisher Peter McCully publisher@pqbnews.com Editor Lissa Alexander oasismag@pqbnews.com Advertising Steve Weldon sweldon@pqbnews.com Design & Production

A gray whale’s unlikely journey to Deep Bay

Kyla from REALM Food Co. gives some insight on bone broth

A Nanoose Bay couple open up about their stunning creations

An outlook on life with Linda Tenney, publisher of Eyes on BC Magazine

Celebrate B.C. Taste top notch wine, beer and food at this February Festival

Question & Answer with Salvation Army Major Norman Hamelin

Peggy Sidbeck, Brad Everest

Circulation Laurie Fairbanks circulation@pqbnews.com Cover Photo Linda Matteson WINTER 2015

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4-154 Middleton Ave. Parksville BC, V9K 1X3 PH: 250-248-4341 FX: 250-248-4655 Oasis magazine is published quarterly by Black Press. The points of views and opinions expressed herein are those of authors and do not necessarily reflect the views of the publisher of Oasis. The contents of Oasis are protected by copywright, including the designed advertising. Reproduction is prohibited without written consent of the publisher.

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31 oasislife.ca

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Magical Nights of Light: Nov.6-Dec.19 at the North Island Wildlife Recovery Centre. Open 5:30-8:30 pm for a dazzling display of lights, storytelling, hot chocolate and music. 250-248-8534. www.niwra.org Milner Christmas Magic: Dec.4-6, 11-13, 16-20 from 5-8:30 p.m. A family festival with thousands of Christmas lights, storytellers, local musicians, Santa, a Teddy Bear Cottage and more. Milner Gardens & Woodland in Qualicum Beach www.viu.ca/milnergardens Echo Players Live Theatre: Merry Christmas, George Bailey! is a heart-warming staged-version of the radio play, It’s a Wonderful Life. Playing from Dec.17-31 at the Village Theatre in Qualicum Beach. 250-752-3522 or www.echoplayers.ca

4.

Winter Wonderland on Ice: Dec.15-31 at Oceanside Arena. It’s a magical skating experience. Special lighting and décor makes you feel as though you’re skating on an outdoor pond at night. 250-248-3252. www.rdn.bc.ca/recreation

5.

Nanoose Bay Christmas Crawl Studio Tour: Dec.12 & 13 from 10 a.m.-4 p.m. Hosted by the Nanoose Bay Studio Tour Group. Visit working studios both days for a self-guided tour. Find a tour map and more info at www.nanoosebaystudiotour.com

6.

Christmas Tea by the Sea: Dec.8&15 at the Deep Bay Marine Field Station. Enjoy a selection of sandwiches, pastries and other goodies.

Tea includes admission to the Station.

Reservations required. 250-740-6611 www2.viu.ca/deepbay

7.

Winter Victorian Tea: Nov.27&28 at the Old School House Arts Centre. Delicate finger sandwiches, scones, rich cakes, pastries and teas using vintage tableware, teacups and linen. 250-752-6133. www.theoldschoolhouse.org

8.

Bethlehem Walk: Dec.12-15. Experience the Christmas story, including a marketplace and nativity scene.

Parksville Baptist Church. 250-248-6322. www.parksvillebaptist.org

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WINTER 2015

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the

Whale

Project

Photography by Brian Kingzett, Brian Argyle and Candace Wu

Article By Candace Wu A grey whale skeleton now hanging in Deep Bay’s state-of-the art research centre tells the story of a marine renaissance.

In many ways, it represents the cycle of life.

More than 100 bones dangle above the station’s staircase like an archeological chandelier catching the early morning sun rays through the building’s arched windows.

The skeleton seems larger than life; and like the ocean itself, it has the strange effect of making you feel somewhat modest in comparison.

At 10 metres long, it’s hard to believe this creature is considered small in nature.

It made its way to Vancouver Island University Deep Bay Marine Field Station serendipitously with the boundless passion of Sharon Cooper, creativity and determination of Brian Kingzett, and the infinite generosity of dozens of volunteers.

BURYING A WHALE What has become known as The Whale Project started five years ago when Cooper, a member of Sc’ianew First Nation, first came across the body of a young grey whale washed ashore on East Sooke Park outside Victoria.

WINTER 2015

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Cooper said within the week the whale’s body was disrespected by passerbys carving their initials into its skin, and taking pieces of blubber from the whale’s decaying body home, as a Vancouver Island keepsake.

“It made me sick,” she recalls emotionally. >>>

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WINTER 2015

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>>> Shortly afterwards, Cooper and VIU Marine Station manager Brian Kingzett formed a partnership that would last a lifetime.

Together, they devised a plan to bury the whale on Sc’ianew First Nation land in Sooke in an effort to protect it from the public: let it decompose in peace, and dig up the bones four years later to display the grey whale’s skeleton at the Marine Station where it can be used for educational purposes, teaching visitors about First Nations culture and the marine environment.

While they had a plan in place, Kingzett said it was certainly risky.

“Over the last few years I’ve heard countless horror stories about digging up (decomposed) animals only to find a pool of acid mush,” Kingzett explains. “I wasn’t sure what to expect, but all the bones are in great condition.”

RAISING A WHALE A team of volunteers including marine station staff, VIU students, retired and working professionals, and media spent two days in Sooke digging up and identifying the largerthan-life whale bones before bringing them back to Deep Bay. Kingzett and VIU’s Advancement and Alumni Relations Office took a unique approach to fundraising for the project.

They launched an online campaign called “Raise a Whale”—complete with videos, a blog and up-to-date social media posts, following the project every step of the way— offering people the opportunity to take part in the project by sponsoring a bone of their choice for a donation.

Jamie’s Whaling Station and Adventure Centres of Tofino/Ucluelet purchased all 23 bones in the whale’s tail. One hundred and sixty bones, the entire skeletal make-up of the whale, were successfully adopted out, raising more than $70,000 to cover the cost of creating the exhibition at the station.

Salt Spring Island’s Cetacea Contracting led dozens of volunteers through the meticulous process of cleaning and preparing the bones for months before the final project was unveiled.

Marine station facilities coordinator Stephanie Richards says more than 2,000 volunteer hours went into this project.

And today the completed and cleaned grey whale skeleton, weighing approximately 2,000 pounds, hangs from the ceiling of the Deep Bay Marine Field Station, symbolizing the vastness of the marine environment and endless efforts of the community. For Cooper, it gives the whale “the honour he deserves.”

VISITING THE STATION

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The Marine Station is a jewel nestled in Deep Bay, demonstrating green building technology as one of the most sustainable buildings in Canada. It supports both pure and applied coastal and marine research activities related to sustainable shellfish aquaculture development, the preservation of coastal ecosystems and interdisciplinary projects involving local communities. It houses a beautiful commercial kitchen, often used by VIU culinary students who cater many of the events hosted at the station, touch >>>

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Photos: Page 10, Whale skeleton by Brian Kigzett, below, Sharon Cooper in Sooke by Candace Wu, Deep Bay Marine Station by Brian Argyle. Page 12, whale bones and images at the dig site by Candace Wu. Page 13, top, group shot at the dig site by Candace Wu. Below, Brian Kingzett at the Deep Bay Marine Station by Brian Argyle, bottom, Giant Pacific Octopus by Brian Argyle.

>>> tanks filled with various marine creatures and recently it received an aquarium from Pacific Shores that now houses a Giant Pacific Octopus used for educational purposes. Meanwhile, the station hosts a variety of events and activities throughout the year including workshops and seminars, school group tours, boat tours, educational programs, culinary courses, high tea, Sunday brunch and concerts.

The Deep Bay Marine Field Station is located at 370 Crome Point Road in Deep Bay. For more information contact 250-740-6611 or visit www2.viu.ca/deepbay

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WINTER 2015

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LOCO 4 LOCAL Bone Broth Recipe

Guest Columnist KYLA CAMPBELL

*We recommend you use local & organic ingredients for best results* Ingredients: 1 raw chicken carcass 4 onions, halved 6 chopped carrots – if organic, wash well and keep skin on 1 stock chopped celery ½ c. chopped fresh thyme 2 tsp whole black peppercorn 1 bay leaf

Instructions: • Roast carcass at 450F for 25-30 minutes, or until golden brown.

• While the bones are roasting, fill a large stockpot with water, add the onion, carrot, celery, fresh thyme, peppercorn and bay leaf and bring to a simmer.

• When ready, add bones to the pot and let simmer on low for 6-8 hours.

• Strain and season with salt to taste • Enjoy by the mug or make this lovely broth a base to homemade soup, curry, chili … And reap the benefits!

Owners of REALM Food Co. Kyla Campbell and James Hannah.

Soothe your insides with

LISSA ALEXANDER PHOTO

BONE BROTH (Sunday only) all named after local trees including our famous eggs bennies; The Hemlock Benedict features braised pork belly, apple julienne, greens and salsa verdé while the Arbutus Benedict is paired with bacon, tomato, greens and avocado. For lunch and dinner, you can expect things like the West Coast bowl with seared albacore tuna, fresh local vegetables, a chipotle-basil sauce, ponzu and nori; sandwiches stacked high with braised meats, spiced slaw with a vegan apple-pumpkinseed dressing and pickled vegetables; the vegetarian REALM Wrap; big salads; wholesome soups and, as I mentioned, our ever so popular Bone Broth.

Now that winter is approaching, this hot savoury drink has been flying out the doors.

Not only does it feel like a big cozy blanket soothing your insides just a few sips in, but the stuff is loaded full of nutrients leading to some pretty amazing health benefits! At REALM, we use the bones of freshly butchered organic chicken to procure a rich double chicken stock, seasoned with fresh REALM garden herbs and

simmered low and slow with a variety of hearty vegetables.

Stock contains minerals in a form the body can easily absorb—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons—stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. Medical scientists have discovered that your health is in large part dependent on the health of your intestinal tract. Bone broth plays an important role as it’s easily digestible and helps heal the lining in your gut.

In addition to making the broth and pickled vegetables, Raincoast Kombucha can be found on tap, we’ll be fermenting sauerkraut in the coming months, not to mention crafting our own soda syrups from TeaFarm teas. Everything is made from scratch and is always created using top quality ingredients. Bonus: our liquor license is coming soon, so you can anticipate a handful of local beers and cider in the future!

WINTER 2015

By Kyla Campbell I’ve always been interested in unique foods with health benefits, but I never anticipated that Bone Broth would be so popular.

My name is Kyla Campbell, and on March 1, 2015, James Hannah and I picked up the old Seamark Restaurant location in Qualicum Beach, and opened Radius Food Co. Recently the name was changed to REALM Food Co. due to Trademark issues. REALM Food Co. is an insanely food-focused counter-service cafe. The menu was created together, drawing from our varied influences and experiences, using all local, organic and seasonal ingredients of our region. Since we switched over to counter-service only a short while ago, I have been focusing on the coffee and service components, while James handles the food program. The idea behind it is to get people to rethink the traditional “coffee and baked goods” cafe model.

To that end, we dish out brunch items

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Steel & Stones Earthly Natural Resources Transformed into Art Dave and Debra Kasprick share their love of earthly treasures. Red Cod Forge and Affinity Stone Jewelry and Design have recently opened their newly renovated gallery in Nanoose Bay. This energetic husband-wife team are exhibiting a collaboration of their most recent work in a cozy and intimate setting that invites the visitor to sit and chat while appreciating the couple’s creative designs.

The two artists have different perspectives on their subject matter, making for a varied display but the raw earth essentials of metal, stone and wood shape their West Coast inspired vision.

At Affinity Stone Jewelry, Debra likes to create “outside of the box”. “I start with an idea and allow the process to dictate the design and final product,” she states. With no formal training in jewelry design, she obeys no formalized rules and allows the flow of the piece to be dictated by the materials she is inspired by.

Her works are “statement pieces” with large pendants and intricate necklaces.

“Many of my clients requesting custom work are looking for a way to accentuate a certain outfit and their own personal style,” she explains. “These I find the most challenging to create.” Her one-of-a-kind oversized pieces make a bold visual impression with textural layering and colour.

FORAGING FOR STONES Inspiration comes to Debra through raw materials such as stone. “I’ve been a collector of rocks since I was a child,” she states. “My favourite design work is to portray a sculpture feel with the addition of brass, copper and silver.” “I’m not >>>

WINTER 2015

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Article and Photography by Linda Matteson

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>>> a ‘rock hounder’ as such, but work with pieces I’ve foraged or have acquired from friends.”

RED FORGE page 2 of 4

Across from the gallery you’ll find the “smithy” Red Cod Forge, the heart and breath of the metalworking process. Here, Dave fulfills his artistic vision in one of the most unique and innovative forms of artwork. Forged steel gates, life-sized metal sculptures, garden art and custom railings are but a few of the pieces you’ll find in his shop at any given time. Currently, front-and-centre as you enter the workshop, and perched high on a pedestal, is Hank the Bulldog. This customdesigned weathervane has not been without its own peculiar challenges in replicating the exact image of the dog (who frequently visits for live sitting sessions) along with the major test of balancing the oversized weathervane to properly keep it in place.

Dave’s artist’s statement illustrates his ideals: “the forms I deal with mostly come from the nature just outside my door. For my work to be a success, the sculpture must tease the viewer to interact with the sculpture’s organic, flowing lines: taking a medium that seems rigid and making it into moving, flowing, dynamic piece of art. We take the steel from the fire to the anvil, and with each blow we are breathing life into something that once was very solid and lifeless and giving it a life >>>

WINTER 2015

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>>> of its own. The magic is not the material, but the hands that create it.”

A GRAND UNDERTAKING Dave uses the artist’s sketchpad or chalkboard to draw and design each piece of artwork, computer-assisted design programs are never used. “I work out of my head, it’s not always perfection, but the flow of working in the space is what makes it interesting,” explains Dave.

The West Bank Museum in Kelowna has commissioned Dave to create a life-size sculpture honouring the 2017 Centennial of the 150th Anniversary of Confederation. “This is the largest and grandest undertaking of its kind for me,” states Dave. “The nine-foot exhibit will portray a Hudson’s Bay fur trader, his packhorse, and a First Nations man and woman all to be created in my Nanoose Bay workshop. Undoubtedly, I’ll be needing a bigger space in which to work.”

Dave is also to be honoured as guest exhibitor in the 2016 spring issue of The Anvil’s Ring, a quarterly industry magazine and comprehensive overview on what’s happening in the artistblacksmithing world. His whale’s tails table, bench, and Hank the Bulldog, will be featured. This publication will be closely followed in July by the ABANA (The Artist-Blacksmith’s Association of North America) convention in Salt Lake City, Utah, where Dave will be attending and participating in hands-on demonstrations and evening forging competitions.

MARIE JO Fall/Winter 2015 Collection

AVERO goes for an original combination of soft checked fabric and playfully embroidered daisies.

Let yourself be seduced.

NANOOSE ARTISTS’ CHRISTMAS CRAWL The Kaspricks are a frequent sight at local summer markets. Their marketing and retail has to date seen them, by their own admission, limited to the Oceanside area, but that is rapidly changing.

Out of Hand Artisans Annual Market will see them displaying and selling their work at Crystal Gardens in Victoria November 27, 28 and 29. “This will be our first year displaying at a Christmas exhibit,” states Debra. “Most years we are away in Mexico and unable to participate.” They will also be joining the three-day event at the Original Village Christmas Arts Faire in Qualicum Beach. “We are busy in our studios getting ready for these fairs,” states Debra.

This holiday season will once again feature the Kaspricks as part of the Nanoose Bay Christmas Crawl Studio Tour on December 12 and 13 from 10 a.m. – 4 p.m. Every year they invite the public to drop by the gallery and observe a live demo of Dave working at the forge. >>>

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WINTER 2015

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Begin your coastal journey at the Salish Market, where the powerful stories of the art created with “insight” of the Salish Sea unfold.

Discover west coast expression in all mediums: pottery, wood, glass, metal, culinary, fabric, paint, literature, photography, body care and jewellery.

Photos: page 16, Debra’s jewelry. Page 18, Debra at her home gallery, right, Dave hand’s and tool. Page 19, Dave with some of his recent creations.

Market Mon.-Fri. 10-5, Hours Sat. & Sun. 11-4

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778-424-2012 salishseamarket.com WINTER 2015

20

We specialize in “Where did you find that?”.

Sharing the studio space this year will be photographers Roy and Sharon Hancliff, potters Dee and Larry Aguilar, mixed media artist Lisa Cross from Candy Eyeland Art in Courtenay, and contemporary abstract artist, Diane McCarten. As a special twist, the Kaspricks will be hosting a Friday evening open house at Red Cod Forge on Dec. 11 from 6 p.m. – 9 p.m. A Nordic fire, warm cider and a magical tour through Dave’s fairy-lit sculpture garden, will greet guests. This will be an event for the entire family to enjoy.

Forged Christmas trees at a cost of $20.00 will be on sale with the entire proceeds being donated to the Nanoose Bay Community Cupboard. And for every purchase or donation made over the entire weekend, there will be a chance to win the original creation from Dave’s forge created during the demonstration.

The Kaspricks explain that they take creative inspiration from each other’s work, but they are also motivated by the strength of their community, by building relationships that make genuine connections with their customers, and finding their own ways to contribute.

Artist’s Contact: Dave & Debra Kasprick Phone: (250) 468-7489. Email: davekasprick@hotmail.com Address: 2155 Spur Pl. Nanoose Bay, British Columbia

RICK’s SIMPLE TURKEY SPICE RUB

cooks!

Rick Davidson, Executive Chef, Beach Club Resort

OASIS celebrates cooks, chefs and all-round culinary talent in our local business community.

Rick Davidson, Executive Chef The Beach Club

Andrew, Myrna, Debbie & Maree, Red Seal Chefs Eat Fresh Market

Cheryl Dill, Executive Director Career Centre

Michelle Stilwell, MLA Parksville Qualicum

Executive Chef Rick Davidson, of The Beach Club Resort has a turkey spice that is sure to rub you the right way!

INGREDIENTS 2 tbsp Chili Powder 2 tbsp Smoked Paprika 2 tbsp Poultry Seasoning 2 tbsp Salt/or Seasoning Salt 1 tbsp Garlic Powder 1 tbsp Garlic Salt 1 tbsp Onion Powder ½ tsp Allspice-Ground ½ tsp Cloves-Ground 1 tbsp Oregano Leaves-Fresh and Chopped 1 tbsp Basil Leaves-Fresh and Chiffonade

Jennifer Spratt, Lifestyle & Wellness Coach

1 tbsp Thyme Leaves-Fresh and Chopped 1 tbsp Parsley-Fresh and Chopped 1 tbsp Sage-Fresh and Chiffonade 1 tbsp Marjoram Leaves 1 tsp Cayenne Pepper 1 tbsp Nutmeg 1 tbsp Brown Sugar

DIRECTIONS Combine all ingredients, mix thoroughly and massage into turkey, seasoning evenly.

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WINTER 2015

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SAVORY ACADIAN CHICKEN & PORK PIE

PROTEIN POWER BALLS

Cheryl Dill This recipe originates from my mom’s side of the

Michelle Stilwell, MLA I like to have healthy, tasty snacks, that are a good source of energy handy. This is my go to recipe.

I hope you enjoy it as much as my family does!

Cheryl Dill, Executive Director, Career Centre

family (Acadian French from Isle Madame, Cape Breton Nova Scotia).

DIRECTIONS

INGREDIENTS

In a large stock pot, place chicken with coarsely chopped stock vegetables, bay leaves, salt and peppercorns and cover with water. Bring to a boil and simmer for 1-1.5 hours.

Allow to cool and remove chicken from stock, chop into cubes, setting aside.

Cut and dice pork into 1” cubes, the lean meat from the shoulder.

Heat olive oil, add minced garlic and brown. Add pork and sauté until it turns golden.

Combine both meats in one pot and add the remaining ingredients, using the stock to ensure the meat is just covered while stewing. Bring to a boil and allow to simmer gently for 2-3 hours.

Add remainder of stock while simmering and adjust seasoning to taste. Let cool.

Add meat into pastry-lined glass pie dishes and cover with prepared pie dough.

Bake at 375 to 400 for 45 min to one hour (depending on thickness) until golden brown and bubbly.

Serve with a side salad.

10 to 12 lb chicken 6 to 7 lb pork shoulder

For stock: 1 carrot, 2 celery ribs, 1 onion 2-3 large bay leaves 3-4 peppercorns 1 tbsp salt

For stewed meat: 2 cups diced celery 2 cups diced onions 4 cloves minced garlic 2-3 tbsp olive oil 1 tbsp summer savory 1/2 cup chopped parsley 2-3 tbsp chicken base/bouillon stock from chicken 1.5 tbsp Worcestershire Sauce 1 tsp Tabasco Salt and pepper to taste

Pie crust: Use your favourite pastry recipe.

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Michelle Stilwell, MLA Parksville-Qualicum

DIRECTIONS 1. Blend almonds in a food 6. These can be kept covered in processor until finely ground. the fridge/freezer for 3-4 weeks.

2. Add dates, protein powder, 7. Sometimes I squirt a little cocoa powder, cinnamon, agave in for extra sweetness vanilla extract, and water (half of water first), and mix until it INGREDIENTS starts to come together. Add 250 grams raw almonds the rest of the water if the 12 pitted dates mixture is too dry.

60 grams protein powder 3. Using a tablespoon, scoop out the mixture and shape into (vanilla or chocolate flavour) small one inch sized balls 1 1/2 tablespoons cocoa powder with your hands, packing the 1/2 teaspoon ground cinnamon mixture together firmly.

1 1/2 teaspoons vanilla extract 4. This amount will make 13-14 2-3 teaspoons water one inch sized balls.

1/2 cup coconut 5. Place coconut in shallow dish, roll each ball in coconut to coat.

ANNUAL OPEN HOUSE Tuesday December 8th, 4 - 7pm “I would love for you to join my staff and I to celebrate the holiday season at my constituency office.”

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email: Michelle.Stilwell.MLA@leg.bc.ca

COWICHAN VALLEY RACK OF LAMB

SHRIMP & CHICKEN LETTUCE WRAP

Meet The Red Seal Chefs of Eat Fresh; Andrew, Myrna, Debbie & Maree. They’re hard at work

Jennifer Spratt Lifestyle & Wellness Coach at Parksville Pharmasave dishes up a fresh and simple low fat, low carb delight!

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creating culinary feats for your dining pleasure.

DIRECTIONS: Cowichan Valley Rack of Lamb Pat the lamb to dry the surface and to rise to 125 to 130 degrees F for rub meat with salt and pepper. Heat a medium rare meat. large skillet over high heat until hot.

Cut and serve, and enjoy!

Add oil to the skillet and brown the INGREDIENTS racks on all sides (not the ends), about 8 minutes.

Ingredients - For Lamb Transfer the lamb rack to a small roasting pan.

Put the oven rack in the middle of the oven, and preheat the oven to 350 degrees F Stir together garlic, herbs, salt, pepper, and oil.

Coat the meaty parts of the lamb and press to help the rub adhere.

Roast for about 12 minutes, then cover with foil and roast for about 10 more minutes until the thickest part of the lamb registers 120 degrees F (we recommend using a meat thermometer). Let stand, covered for about 10 minutes. The internal temperature of the meat will continue

1 – 8 Rib Rack of Cowichan Valley Lamb 1 Teaspoons of salt ½ Teaspoon of black pepper 1 Teaspoon of olive oil For Herb Coating 2 garlic cloves 1/8 cup of finely chopped fresh flat leaf parsley 1 teaspoon of finely chopped fresh thyme 1 teaspoons of finely chopped fresh rosemary 1 pinch of salt 1 pinch of pepper 1 tablespoon extra - virgin olive oil

Jennifer Spratt, Parksville Pharmasave

DIRECTIONS

INGREDIENTS

Sauté all vegetables in a teaspoon of olive oil.

Add to cooked meats.

Pour Walden Farm Mayonnaise mixture over and mix well.

Spoon mixture into 3 Romaine lettuce leaf.

Hint - adjust the spices to your preference Add chopped cilantro for more zing!

Quick, Easy and Delicious

4oz. cooked shrimp - squeeze lemon juice over 4oz. cooked diced chicken 1/4 cup chopped green onion 6 cheery tomatoes, halved 1/2 cup celery thinly sliced 3/4 cup red and yellow peppers 1/2 cup bean sprouts 1/2 tsp. garlic 1/2 tsp. ginger 1/2 tsp. chili (blend with 1/4 cup of Walden Farm Amazing Mayonnaise) Sea salt & pepper

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• Cowichan Valley Lamb • Vancouver Island Grown & Processed Chicken • Free Run Pork • BC Organic Beef

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WINTER 2015

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Memory Tree at Valhalla December 1 - 23, 2014 Monday - Friday • 10:00 to 4:00pm 210 Crescent Rd W, Qualicum Beach 250-752-6227 Visit the Memory Tree at Valhalla to honour the memory of a loved one and enjoy a cup of mulled apple cider with us while learning about hospice services.

Oceanside Hospice Society offices will be open during the holiday season.

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To find out more about our planned festive events and the many ways to support the Hospice visit: oceansidehospice.com or stop in and see us.

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JUST SAYIN’

Column and photo by Linda Tenney

WITH FRESH EYES “The storm raged now; its unrelenting wind cut deep into the gray sea, churning it into a wild and savage landscape. It was so different just an hour ago. I’m glad I looked again.” ~ L. Tenney We humans certainly are an inquisitive bunch.

Since the beginning, we’ve been explorers.

We’ve travelled. We’ve settled new lands.

We’ve adventured. We’ve discovered. We met challenges with excitement, and found beating the odds a joy.

Albeit exciting, when I take a moment to compare the past with our present, I realize our adventurous centuries were harsh, violent and dirty times. We prevailed and now here we are, living our lives in a much gentler time, but I wonder if these gentle times have quelled our spirit with a dose of the mundane.

WINTER 2015

I lived on the mainland for quite a few years before moving to Vancouver Island. I travelled back and forth to work on the SkyTrain, spending hours and hours each week pondering the people around me. What can I say? I was bored, and reading the morning news just made me

the already known. For them, it was a boring Who were they? Where were they going? I commute without beauty. wrote stories in my head about these travellers; Oddly … that morning in my life was almost stories quickly forgotten when the train doors two decades ago, and I still remember the slid open at my stop in downtown Vancouver. sadness I felt. I wanted them to see and feel And when I saw the same people again the next what I saw and felt. I wanted to shout out morning, I’d conjure more stories to keep me … “Look! Look there! Isn’t that just the most beautiful thing you’ve ever seen? Aren’t we amused and fly the time.

I especially liked commuting on early winter lucky to be alive?” No one raised an eyebrow as mornings; the time of year when the sun the intense colour changed minute by minute. crept up a little later from the east to blaze No one marveled that the sun came up at all. It across snow-capped mountains and fill busy was just accepted and taken for granted. They had settled into their morning routine. Settled commuter trains with light. into the mundane.

On one particular morning, I saw that not one of my fellow commuters noticed the sunrise; they If I could transport myself back to that time … never saw the red and yellow hues melting into for just a moment, I would say something. I’d vibrant orange, or acknowledged the warmth tell them to look up, blink twice and see the of the sun as it reached deep into the car. They world with fresh eyes. Watch the sunrise as if it looked at their shoes, then the shoes of others, was their first. I know it would feed their soul, then the floor, then the ads posted above the and they would be glad they looked again. train windows, but never at the sunrise. Some Don’t miss a single extraordinary moment. held their newspapers with ink-marked fingers, Blink twice and see the world with fresh eyes. ignoring everything else around them. Settled into the mundane. Never looking further than Just sayin’ dizzy. So I watched and wondered instead.

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Parksville UNCORKED

W

A Taste of BC

Article and Photos by Lissa Alexander

hether you like your drink hoppy, crisp, unoaked, or earthy, you’re bound to find a flavour that will stir your senses at the Parksville Uncorked Festival.

This February marks the festival’s eighth year and plans are already underway to a make it another spectacular swirling and swishing event. But it’s not just the locals that are drinking it up. The festival has been selling out for a number of years, and Food and Beverage Director at The Beach Club, Ian Lane, says that he estimates one-third to nearly half of those who attend, are from out of town.

“It’s grown both in volume, to really be at its capacity, and it has also grown in reputation. I think it brings a lot of awareness to Parksville, especially in the off season months, and that’s good for everyone in Parksville,” he says. “Awareness just adds up to money quickly for the whole community.”

Blain Sepos, the Executive Director of the Parksville Qualicum Beach Tourism Association, agrees that the award-winning beverages and cuisine featured by the Parksville Uncorked Festival targets winter visitors well, and raises awareness about our region. “There is no question that Parksville Uncorked and other off-peak season festivals are good for the local economy. We know that visitors spend five dollars in the community for every dollar they spend on accommodations.”

The Uncorked festival runs for four days at both The Beach Club Resort and Tigh-Na-Mara Seaside Spa Resort. >>>

WINTER 2015

CRAFT BREWING

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>>> >>> The two resorts alternate hosting the two main events—Swirl and Untapped—plus both resorts feature a Winemaker’s Dinner and a Sunday Bubbles and Brunch.

This year the festival kicks off on Thursday, February 18 with Untapped at The Beach Club. Lane says he expects to have 20 to 30 craft breweries from B.C. represented at the event, and although that seems like a lot, there are almost double that number of breweries now in B.C. “Craft breweries or micro-breweries are growing rapidly in B.C.,” he explains. “The B.C. Craft Brewers Guild now recognizes 58 operations, so there are lots of breweries to pick from.” Lane says he will contact Island breweries first and give them an opportunity to be a vendor at the event, along with those that have been loyal supporters of the festival for years. “The flavour of the weekend, whether it be wine, food, beer…is to highlight what’s great coming out of B.C. and even more specifically, Vancouver Island when we can.”

Vancouver Island Brewery, located in Victoria, has been a mainstay at the Untapped event for a number of years. Kathy Innes is the Territory manager and says it is wonderful that The Beach Club and Tigh-Na-Mara work together every year on the event. She loves the attention paid to pairing local, quality food with craft >>>

WINTER 2015

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>>> beers. This year guests at Untapped can look forward to Vancouver Island Brewery’s Storm Watcher lager, she explains. “It has a sweet maltiness and subtle flavours of caramel and toffee, so it’s very warming with a crisp finish, perfect for those long winter nights. It’s a seasonal favourite for most people,” she explains.

THE NUANCES OF WINE Bryan Stokes, Director of Food and Beverage at Tigh-Na-Mara, says he expects to have about 25 vendors representing over 50 wineries at Swirl this year on Feb. 19. “Every year now we have vendors on the waiting list to get in.”

Ticket sales have also been hot since the event started, but every year they sell out faster, Stokes says, particularly for Swirl. “I think people like the idea of coming and chatting with the actual vendors, learning where the wines are from, and the differences and nuances between them.”

Quails’ Gate from the Okanagan Valley has had its popular selection of wine at Swirl for six years. Stuart Bruce, Territory Manager for Vancouver Island and the Gulf Islands, says guests at the event love the excuse to dress up, explore and learn about wine, and the chance to stay the night and not drive. Guests at Swirl can look forward to Quails’ Gate Merlot, Gewürztraminer and its popular Chardonnay. The Chardonnay fermenting process involves time in tanks, barrels and French and American Oak for 10 months, giving it interest and complexity according to Bruce. Flavours of lemon zest and melon “leap out of the glass” while the oak is discreet, offering structure, creaminess and a hint of butter and caramel.

Other confirmed wineries in February include Mission Hill and Hester Creek from the Okanagan Valley, Road 13 Vineyards from Oliver and 40 Knots Vineyard and Estate Winery from the Comox Valley.

GOING ALL OUT The food is also a draw at both events. Lane says The Beach Club and Tigh-Na-Mara will serve food at both events, and they’ll also bring in local restaurants to highlight their food, which predominately feature B.C. products. This has included local cheese from Little Qualicum Cheeseworks and other tasty morsels from the Dairy Farmers of Canada, as well as Vancouver Island Bison, and local company Artisan Edibles’ chutneys, antipasto, jams and jellies.

And the event added good will to the menu two years ago, when the two resorts decided to donate the proceeds from Swirl and Untapped to charity. Variety—the Children’s Charity and the Rotary Club of Parksville AM, will benefit from the two main events again this year.

“Both properties really approach the whole weekend as, this is an event that is us—plus,” says Lane. Doing it for charities is just the right thing to do.”

Lane says he looks forward to the Winemaker’s Dinner every year, where the chefs from both resorts “go all out.” Five to six courses are meticulously paired with exclusive, high quality wines. Lane said the Winemaker’s Dinner at both resorts enables guests to chat with the chefs, sommeliers and vintners. “We really have fun. There’s interesting, dynamic food that pairs really well with the wines. It’s really one of my favourite evenings of the year.”

The Winemaker’s dinners will take place Feb. 20 at both resorts. Tigh-NaMara will feature Mission Hill and the Beach Club’s winemaker will be Hatch Winery from Kelowna. Concluding the weekend, Bubbles and Brunch will take place at both resorts on Feb. 21. Lane says he only hears one complaint abut the festival. “The biggest negative about our events is that they’re so popular— they’re crowded.”

Photos: Page 27, from left, Ian Lane from the Beach Club Resort and Bryan Stokes from TighNa-Mara Seaside Resort and Spa. Below, wine glasses from Swirl, and beer from Untapped.

Pages 28 & 29, beer is poured at Untapped last year, below, wine is poured at Swirl.

WINTER 2015

Visit www.parksvilleuncorked.com to buy your tickets starting Dec. 1 or call 1-888-760-2008.

29

TÊTE-À-TÊTE OASIS

Salvation Army Major Norman Hamelin

T

he Salvation Army is about building bridges of hope, and that’s why Major Norman Hamelin likes being on the front lines of assisting those in need in the community.

The international charitable organization is one of the world’s largest providers of social services and it has been around for 130 years. The Salvation Army is an international Christian church that prides itself on being welcoming to everyone in a respectful and compassionate manner. Hamelin says two of its main distinguishing factors is that it is faith-based, and non-governmental.

Hamelin has worked with the Salvation Army right across the country. He and his wife went to training college in 1991 and were commissioned in 1993 at Massey Hall in Toronto. Since then, they’ve worked for the organization in Terrace, B.C.; Moose Jaw, Saskatchewan; London, Ontario; and in the Niagara Region where they oversaw five different communities. They were then transferred to the Annapolis Valley, Nova Scotia, and two and half years ago, to Parksville.

Q: Why were transferred all the way over here?

A: Once a year, the Salvation Army at territorial headquarters, they look at all the postings and where the needs are and where the fit is for people. So once a year there is a shuffle, people are given new appointments.

Q: What do you and your wife do?

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A: We’re Corps Officers. Primarily I work as the administrator, overseeing finances and staffing, those kinds of things. My wife runs the women’s ministries, as well as looking after the church

From left, Salvation Army Major Norman Hamelin, Volunteer Coordinator Trina Jiggins, and volunteers Sylvia and Jim Baldwin.

PHOTO: Lissa Alexander

ministries, and she does community bible studies at some of the seniors homes. We’re both kept busy.

have a balanced life, and bring some perspective into their lives.

Q: What does the Salvation Army do in the community to help people in need?

A: The Christmas campaign is comprised of the Christmas Kettles and everyone’s familiar with those, they’ve been out for over 100 years. The Christmas Kettles give us a visible presence in the community, as well as they raise funds for us to do what we do in the food bank and the soup kitchen, and helping people with a variety of other financial issues. As well, we do a letter appeal at Christmas time, so people will be getting some of that anticipated well-loved letter appeal in the mail. And of course, we do the Christmas Hampers, and for a number of years now we’ve worked in co-ordination with the SOS (Society of Organized Services). The SOS does the gift part of the Christmas Hampers, and we do the food part of it.

A: We have the soup kitchen and food bank.

We have community family services, where for a variety of reasons, people run into difficulties.

We had a gentleman who was anticipating to get a job, he came out here, fell in with a crowd and he said he was clean of drugs for three years. He got into a party situation, and he lost his three years. And of course he’s stranded here, he’s from Alberta. So we made arrangements for him to get back to his home-base and we received a phone call from him, thanking us. He arrived home safely and was very appreciative. So there are a variety of things. We base it on the merits of each case and how we can support an individual.

Q: What are some of the main issues in this community that you see people facing?

A: My wife and I have had many conversations about the different communities that we’ve served in, the issues are always quite similar— it’s the faces that change. There are physical needs that we deal with on a regular basis: food, clothing, shelter, emotional support and spiritual support. It’s amazing the number of times, somebody will come in and they’re looking for something, and at the end we’ll ask them, “Would it be okay if we had a prayer with you?” And there’s an expression, it’s almost like they’re saying, “Yah, that’s really why I’m here.”

And so meeting all of the needs to help people

Q: Tell me about your Christmas Campaign.

Q: How can people help this Christmas?

A: We’re always looking for volunteers. Christmas Kettles is the biggest need, to have people standing at the kettles and greeting those who make donations. I had a couple of people last year, it was the first time they had ever done it and they were seniors, and they absolutely loved the response they got. They really enjoyed it and they approached me and said, we’re doing that again this year. Standing at the Christmas Kettles can be a very rewarding experience. I spend a few hours myself on the Kettles and you’ll always get a veteran coming up, or someone who has a veteran’s story. Salvation Army has had quite an extensive history with the veterans.

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Partner with an Investment Advisor who offers quality investment planning that is clear and relevant to you and your family.

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Tel: 250-248-2489 Toll-free: 1-800-330-1644 todd.sjogren@nbpcd.com toddsjogren.ca

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WINTER 2015

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warm as mulled wine

FIND THE MAGIC HERE

more joy, more peace, more sparkle

WINTER 2015

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