December 03, 2015

COMOX

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C O U R T E N AY

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Sweet Buzz Diving into Big D's Bees

WINTER 2015

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Contents

Contributors Editor Erin Haluschak As a full-time journalist at The Comox Valley Record, Erin is excited to take on the editor position for Trio magazine.

She’s inspired by the stories of local businesses and entrepreurs in the Valley and looks forward to bringing these stories to you in a variety of different ways. You can also find her at comoxvalleyrecord.com Renee Andor Raised in the Comox Valley, Renee is a regular contributor to Trio magazine.

Terry Farrell Terry moved to Courtenay in 2014 to assume the duties as editor of the Comox Valley Record.

Leslie Cox Leslie loves to share her gardening experiences through her writing. Visit her at duchessofdirt.ca

Sarah Mulligan Sarah is grateful to her children for the joy they inspire. She can be found at iheartstitchart.com Hans Peter Meyer Hans is a social media creative and the producer of the #WeAreYQQ community economic development project.

Publisher Chrissie Bowker chrissie.bowker@comoxvalleyrecord.com Editor Erin Haluschak erin.haluschak@comoxvalleyrecord.com Advertising Sales Liz Royer liz.royer@comoxvalleyrecord.com Peter Diespecker pdiespecker@comoxvalleyrecord.com Donna Lafontaine dlafontaine@comoxvalleyrecord.com Tracey Lawrence tlawrence@comoxvalleyrecord.com Trio is produced by:

a division of

Cover photo by: McKinnon Photography Creative Services Department Susan Granberg Debbie Salmon Jacoba Primrose Leslie Eaton Lenore Lowe

Available online: comoxvalleyrecord.com/eeditions/ Phone: 1-250-338-5811 Mailing Address: 765 McPhee Avenue, Courtenay, B.C. V9N 2Z7

Trio magazine is published quarterly by Black Press. The points of view or opinions expressed herein are those of the authors and do not necesssarily reflect the views of the publisher of Trio.

The contents of Trio magazine are protected by copyright, including the designed advertising.

Reproduction is prohibited without written consent of the publisher.

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Winter 2015 Edition Taste - Celebrating NIC's 40 years of service

Evening of culinary indulgence for the North Island College Foundation

Creating a buzz

Sweet work at Big D's Bees

Floral fancies

One table, three ways: decorating your home for Christmas with Purely Flowers

Innovators Profile

Cascadian Wood Tech

Valley Tour

40 Knots partners with master winemaker Matt Dumayne

Parenting

Black(Out) Magic: indulge in a few 'electricity-free' evenings

Red Living

Digging deep to find magical antiques with Tony McCloskey

Behind the Scenes

Volunteering at the Comox Valley Food Bank

Riding Island-Style

Hitting the Cumberland trails with Dodge City Cycles

Dutchess of Dirt

Tips to make a fragrant holiday wreath

Parting Shot

Bryan Walwork of the Comox Valley Photographic Society shares one of his favourite images.

Taste

a gala fundraising event

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by Erin Haluschak

erin.haluschak@comoxvalleyrecord.com

A

special celebration warrants special tastes.

That was the goal of Taste, a gala fundraising event hosted last month at the Florence Filberg Centre by North Island College in order to celebrate its 40th anniversary.

It also doubled as a venue to showcase many of the Valley’s finest chefs and producers, as organizers partnered with the North Vancouver Island Chefs Association.

“It’s fundraising, but also a celebration,” said Susan Auchterlonie, executive director of the NIC Foundation. “It brings a collective of amazing chefs.”

Chef Ronald St. Pierre of Locals Restaurant in Courtenay directed the menu, which offered a gourmet picnic-style cocktail reception, freshly prepared plated dinner showcasing Comox Valley beef, halibut or locally-made pasta, followed by a reception-style dessert tasting.

“I don’t think we’ve ever seen a menu like this in the community; everything is local,” added Auchterlonie.

While the college’s previous collaboration with the chefs association - the outdoor picnic Flavour - is on hiatus, it is set to return in fall 2016, and both events share profits with each stakeholder.

Funds raised during Flavour allowed endowments to support four students in the culinary arts, and allowed the professional development for each organization respectfully.

For Taste, funds raised are being used for equipment at the college.

“It’s both for the needs of students and faculty,” explained Auchterlonie. “We have a list of equipment which is aging out.

NIC professional cooking students had an opportunity to work with some of Vancouver Island’s best chefs, including Chef Gaetane Palardy and NIC alumna Joanne Steele.

PHOTOgraphy by Jesse Savage

Lesley Stav, president of the North Vancouver Island Chefs Association poses with Wes Erikson of Wild Pacific Halibut who supplied all of the halibut for the event.

Lesley Stav, president of the North Vancouver Island Chefs Association said most of the food was sourced as locally as possible.

"Sometimes it takes more sourcing and a lot of work, but it's worth it."

She added the two organizations have worked closely with each other, and the nearly 20 chefs involved created a variety of dishes, beginning

with five appetizers to represent five departments within the college. "(Events like this) are helping to drive the food economy in the Valley."

She adds in addition to the work the association does with its chefs and local producers, it also works in schools providing workshops at Highland Secondary School in Comox.

"It's all pieces of what we believe in."

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{

Buzzing with Sweet Success

}

by Renee Andor

Special to the Comox Valley Record

D

aniel Ludwig has forever been fascinated by insects, especially, bees.

“When I was little I always liked bees... I used to always catch bees with my hands, and they’d never sting me,” says the 29-year-old owner/operator of Big D’s Bees.

Now, even though producing honey is the goal of Ludwig’s business, he says he’s still more interested in the bees themselves.

“I love working with bees. I love the way they work as a group,” says Ludwig. “They just work so well together.

Everyone has their own thing to do and they just do it.

“One thing I love about bees is I can be up at the lake (relaxing) and they’re working,” he adds with a laugh.

Big D's Bees PHOTOs by aMaNda O'breNNaN PHOTOgraPHy

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“

… you need to actually get into a bee hive and look at it, and understand what the bees are doing and how they work together.

”

Jokes aside, Ludwig does not spend all his time at the lake while his bees do the work. Although he hasn’t yet reached 30 years of age, Ludwig has already been beekeeping for nearly 12 years.

Ludwig grew up in Black Creek — his family owns Coastal Black Estate Winery and Big D’s Bees is located on the property. Ludwig got his first couple of hives during his senior years of high school. At the age of 22, with his father’s help, he bought nearly 50 hives from a beekeeper that was ready to retire. He also bought the beekeeper’s equipment and a small truck, and Ludwig was officially into the business of commercial beekeeping.

He built his hives up over the next few years until he reached about 400, which is what he has in operation today.

Most of what Ludwig has learned about beekeeping has been from doing it.

He completed a horticulture program in college when he was younger, doing his practicum alongside a bee inspector in the Fraser Valley, and he participated in a weekend beekeeping workshop, but the rest of his knowledge was gained on the job.

“Mostly, what I’ve learned is just from doing, and either succeeding or failing, and then learning from my mistakes,” he says. “Books can only teach you so much; you need to actually get into a bee hive and look at it, and understand what the bees are doing and how they work together.

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“Looking at a beehive on the outside it seems to be fairly simple, but as soon as you start getting into the intricate workings of the bees it can get pretty complicated.”

The amount of honey produced by Big D’s Bees varies greatly year to year, says Ludwig; one hive can produce anywhere from 60 to 120 pounds of honey per year. The majority his honey is fireweed honey, but Big D’s Bees also offers wildflower, blackberry, creamy, creamy cinnamon and creamy cocoa.

As well, Big D’s Bees provides the honey for Coastal Black’s three meads: old fashioned, spiced and blueberry.

Big D’s Bees is located on the Coastal Black property at 2186 Endall Rd. in Black Creek. Honey is for sale there and at a number of other locations in the Comox Valley. For more information, visit www.bigdsbees.com.

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by Erin Haluschak

erin.haluschak@comoxvalleyrecord.com

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eep it simple.

That's Tamara Penna's not-so-secret tip for those decorating their house with flowers for the holidays - or anytime of the year.

"If you can repeat simple elements, like using baby's breath all over your home, it's a simple element but really beautiful and it's reminiscent of snow."

She warns if you're taking a do-it-yourself approach this holiday season, find the repeating element and place it throughout various rooms - even a live plant such as oregano or a particular flower like like tulips.

A trained nurse, Penna began her career as a florist at 14-years-old. She says she kept coming back to flowers, and says it provides her with an outlet for creative expression.

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"Nursing is great for the cerebral side of my brain, but not so much for the creative side."

She explains one of the favourite parts of her job is designing wedding flowers, particularly the bouquet. She says it's really rewarding to see a plan come to life six to eight months after originally conceived. This year, Penna designed flowers for just under 50 weddings.

While her favourite season for flowers

is when summer turns to fall and she can focus on "seeds, pods and grasses. I really like working more with the different textures then a particular flower," Penna says she always enjoys the classic colour combination of green and white.

As for her favourite flower?

"A lady slipper orchid. It brings up a childhood nostalgia. I grew up at foothills of the Rocky Mountains and they grow naturally there."

For more information, visit Purely Flower at 440 Anderton Ave. in Courtenay, purelyflower.com or call 250-702-5813.

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Go natural - Decorating your table can be done with simple elements such as apples, cinnamon sticks and pine cones. Repeat the pattern throughout the table for a cozy winter look.

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Bring the outdoors, inside Use items around the home such as vases or candle holders to create a simple but elegant table decoration, and keep it simple with red berries, branches and a clean white tapered candle.

Repurpose holiday decor use items such as Christmas balls or large pinecones as place card holders, which adds a thoughtful presentation to each table setting.

Keep it simple - Use clean white-on-white dishware for a winter look and add elements such as paper snowflakes or a small piece of pine for a pop of colour.

Mark the way - use elements from a holiday table outside the home to connect the inside table when guests arrive.

Tamara's tips for holiday decorating:

Less is more - Baby's breath is a long-lasting flower to use in holiday decorating and has a wonderful resemblance of snow. Use in a homemade wood container for an easy floral decorating element.

Floral arrangements can be used both inside and outside the home using a variety of flowers, shapes and textures. Inside the home, stay with one or two colours to start.

She encourages people to decorate with colours not necessarily associated with Christmas, or to use non-floral decor such as plants or textured pieces like walnuts. winte r 2015 | Tr i o magaz in e

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Cascadian Wood Tech: A Comox Valley innovator that’s adding value, exporting expertise.

by Hans Peter Meyer, @WeAreYQQ on Twitter

C

ascadian Wood Tech produces custom millwork, timberframe, and wood components like staircases, railings, and built-in furniture. Founded by Cyrill Werlen and his partner Reto Schnyder, the company has brought Swiss entrepreneurialism and craftsmanship to the Comox Valley.

"We're a young, dynamic company with a passion for wood work," Werlen says.

That passion – and the way they're running the business – is setting Cascadian apart. It's also drawing attention to our region.

It's about growth – and paying attention to local Werlen and Schnyder want to grow their manufacturing business. That means they're always thinking bigger than the local market, looking for projects that challenge them. But they know the value of looking after the local. Cascadian makes everything inhouse. They use Vancouver Island wood to minimize environmental impact and increase local economic impact. And, they value collaboration and innovation as keys to success.

TED, and more In 2014 Cascadian was invited to construct the TED Talks auditorium for its five-year Vancouver run. That experience landed them a similar project at the 2015 Toronto NIKE Marathon.

This February they'll do their third TED construction. They'll also be creating a 6,000 square foot project at a remote West Coast location.

Growth has meant a facilities upgrade, from 1,000 to 6,000 square feet.

It's also meant doubling their full-time workforce.

photography by ERIN HALUSCHAK

Collaboration and innovation Werlen cites the monthly #WeAreYQQ business development workshops as important resources for collaboration and innovation. "This isn't about bragging about how much money you make; it’s about how much we can help each other."

For more information about Cascadian Wood Tech visit the website at cascadianwoodtech.com.

Follow Cyrill and Cascadian on Instagram at instagram.com/ cascadianwoodtech.

For more information about the #WeAreYQQ Business Development workshops, see weareyqq.ca/events.

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40 Knots

{

New Zealand winemaker lends expertise to local winery

}

photography by KAREN MCKINNON

| by Renee Andor, Special to the Comox Valley Record

W

hen the owners of 40 Knots Vineyard and Estate Winery decided to get into the business of wine making, they knew they wanted to create quality wines which truly represent the distinct flavours of Vancouver Island.

“We were looking for something that was really unique to Vancouver Island,” says Brenda Hetman-Craig, who coowns 40 Knots with her husband Layne Craig. "We want to be distinctive, and to not manipulate the wine in any way, but to really showcase its beauty and its flavour, and its own unique Vancouver Island style.”

They took over ownership of 40 Knots about a year and half ago with

18

T r io m ag a zine | w i nter 2 015

the mindset that they wanted to focus on quality over quantity and make their wine using traditional, hands-on techniques. Coming from backgrounds as business professionals, Brenda and Layne asked Okanagan Crush Pad’s now chief winemaker Matt Dumayne to come on board, as he offers his wine making services to other vintners as part of his position at Okanagan Crush Pad. Dumayne, who is originally from New Zealand, has nearly 20 years of experience as a winemaker and has crafted numerous award-winning wines, not only on New Zealand’s South Island, but also in California and Oregon.

Dumayne instantly hit it off with Layne and Brenda.

“They’re great people,” says Dumayne.

“Nice winery and a fantastic site, and doing the same kind of varietals as I specialize in, Pinot Noir, Pinot Gris, cold climate varietals; it was an exciting project to come on board to.”

All wines under the 40 Knots label are made exclusively from grapes grown on the property’s 18.5 acre vineyard.

Chardonnay, Pinot Gris and Pinot Noir are a few of the grape varieties grown. Pinot Auxerrois, Schoenberger, Siegerrebe and Gamay Noir are other varieties grown at 40 Knots those unfamiliar with wine may be less likely to recognize, but which are also well

suited to the Comox Valley climate.

“Vancouver Island makes very floral, delicate wines; it’s not like the Okanagan where you’re trying to make heavy styles,” Dumayne says. “It’s very important to make wines per the region, not to try and replicate another region, so ... you’re trying to make very specific Island wines, make the best representation of that.”

The winery also produces wine made with grapes sourced elsewhere, but these wines are under the label Stall Speed. The vineyard and winery have been located in the Valley for about 20 years, but it was not well-known before, according to Brenda. Her and Layne have worked to develop a brand for 40 Knots since they purchased it, and will continue to do so into the distant future.

“We’re here for the long run,” says Brenda. “We want to make quality wines that are clean and fresh and ethical, and we feel that that’s what the customers are looking for when they’re looking to buy wines from Vancouver Island.”

For more information and complete list of 40 Knots’ wines, visit www.40knotswinery.com.

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T R IO M AG A ZINE | W I NTER 2 015

black(out) magic Sarah Milligan

W

Special to the Comox Valley Record

inter on the West Coast brings its share of power outages. Normally, I’m not a fan; being cold and unable to make coffee? Not a pleasant scenario for a mama with early-rising children.

But recently, a well-timed blackout changed my thinking for good. In fact, it taught me a lesson about parenting specifically, about the value of unplugging.

This particular blackout occurred in the midst of bedtime routine: the pyjamas were on, the teeth were brushed, the bedtime stories were being chosen.

Since everyone was warm and fed, the sudden darkness felt like a novelty rather than an inconvenience; after locating a few candles, we curled up in the living room to wait.

Outside, the rain pelted the windows, but inside our cosy den, I noticed a strange magic taking hold of my children.

My three high-volume, high-energy kids were now reverent, seemingly enchanted by the candlelight. And the spell continued.

We played a board game, and told each other knockknock jokes. The kids even abstained from bickering for a whopping 18 minutes - possibly a new record for this family.

Later that night, the power was restored and I rejoiced at the prospect of a hot coffee in the morning.

But the evening left me wondering: what if we powered out more often? As parents, we all know unplugging is good. It’s easy logic to recognize that an evening free of texts and emails will result in more quality time with our kids. But what if we were to take it one step further?

In this season of dark and rainy nights, why not indulge in a few ‘electricity-free’ evenings?

When we step away from our wired life, we are completely in the moment with our kids. And that gives birth to magic, to moments our children will never forget.

When we go beyond the devices and unplug everything, we honour the act of spending time together - purely together. Because when it comes to family time, unplugged is good, but un-powered is even better.

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Red Living

by Renee Andor

Special to the Comox Valley Record

T

ony McCloskey’s interest in antiques and vintage items started when he was a child, growing up in a rural Ontario town.

The 45-year-old owner of Red Living — a vintage and home decor shop in downtown Courtenay — says growing up in a home built in the 1860s in Millbrook, Ont., surrounded by other heritage homes and hundred-year-old maples, inspired his longrunning interest in antiques.

“Because we were in a heritage house, we were buying appropriate furnishings for

photography by Renee Andor

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{ }

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Sept. 15th to Dec. 15 th

Digging deep to find treasured antiques

that house,” recalls McCloskey, noting he went shopping for those home furnishings with his mother. “And, I was surrounded by heritage houses, so not only her (his mother), but neighbours and friends and the old lady down the street kind of thing, had antiques.”

Interested, McCloskey asked the neighbours questions about the antiques in their homes, kicking off the accumulation of knowledge needed in the antique and collectibles business.

Not far into his life, he started buying his own antiques.

“My first buy, actually what I cut grass for a whole summer for, was to buy these little lead soldiers out of an antique store,” he recalls.

McCloskey was also interested in art and design, and studied painting and design at Ontario College of Art in Toronto in the late 1980s. His interest in antiques continued, however, and he also developed his skills as an antique picker (a person who buys antiques and sells them at a profit).

“We’d go to auctions outside of the city, into small-town Ontario, and I could buy these great 1950s lamps for $5 and bring them into Toronto and sell them for hundreds,” says McCloskey.

Eventually, McCloskey came out west.

Antiques picking took a backseat during this time in his thirties as he had a design and renovation company in Victoria for seven years, and did merchandising and store design.

“It was while I was doing that, that I saw all that made-in-China (product) and wanted to get my hands back into what felt authentic,” he says. “And, I thought it was important to put history into people’s homes and share that with people.”

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He opened Red Living in 2009 in Courtenay and he points out it's not ‘that antique store’ or ‘that collectibles store.’ His art and design background heavily influences what he offers in the shop, so style, colour, quality and design are important factors when he sources products, whether they’re new with a vintage look or actually are an antique.

“We get very excited about the mint condition, older items that truly do celebrate iconic design...things that we’ve had in our houses forever and are considered classic or just can be revamped and reused,” says McCloskey, noting most of the vintage items he finds are from close to home.

“We try to source as locally as possible and you’d be surprised what’s in this Valley. People come from all over, actually, and say, ‘Where do you get your stuff?’ If I say it’s from the Valley they can’t believe it.”

But, because the Valley, and Vancouver Island, haven’t been settled as long as much of the rest of the world, older items have come here from somewhere else, he adds. So, having knowledge and a keen eye means he can identify the real deal from knock-offs.

“I’ve always had an eye for it. I think it’s about quality, looking something that has that sparkle,” he says. “The more you handle things the more you know.”

For more information about Red Living, visit www.redliving.ca.

behind the scenes with the

Comox Valley Food Bank

by Terry Farrell

terry.farrell@comoxvalleyrecord.com

I

Mitch helps a customer at the Comox Valley Food Bank. photo by Terry Farrell 2 4

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t's Thursday morning.

I walk to the Comox Valley Food Bank to offer a helping hand. It's going to be a busy day. Today is the first Thursday of the month, and many people will be picking up hampers.

When I arrive, the lineup is already close to 50 people. The doors won't open for another 30 minutes.

By that time there will be nearly double the clients.

Comox Valley Food Bank president Jeff Hampton introduces me to a wealth of volunteers, preparing for the onslaught of clients.

Hampers are being prepared in the back room; two or three cans of soup; a package of pasta; some crackers, cookies, a couple of packs of instant oatmeal.

There are already 150 hampers ready for distribution. Each client gets one. The hamper shelves will be empty by the end of the day.

My job for my shift is to add the final two items to the hampers - margarine and milk. I am working with a pleasant man by the name of Steve – always smiling, and making sure everyone else is as well.

As the doors are about to open for the day, Steve tells everyone to "put their game face on.”

He then fills me in.

"Our game face is a smile,” he said. “It's important that we always smile to our clients. It doesn't matter if we are in a bad mood or not. Just smile. It may be the only one they see all day, and regardless of our problems, they aren't as bad as our clients' problems.”

Wise words.

The clients shuffle in, 10 at a time.

There is someone at the door to maintain flow.

Everyone is patient. Everyone is kind. Everyone says hello. They all greet me with a welcoming smile and I return the gesture.

Fortunately, for the now well over 100 customers standing outside, today is a sunny day. Cool, but dry.

It's not always like that, but they will stand out there, regardless. They have little choice in the matter.

When my shift is over, two hours later, I walk away.

There are still more than 40 people waiting in line outside.

All I can think, as I return to my office, is I am grateful I am not in that line. And I am filled with empathy for those who are standing there.

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25

Riding

Island-Style

by Renee Andor

Special to the Comox Valley Record

T

“

… it was really nice to get out into the quiet of nature, without even leaving the Comox Valley's backyard.

”

photography by ERIN HALUSCHAK 26

T r io m ag a zine | w i nter 2 015

he biggest thing I took away from my first mountain biking experience was that it’s much more difficult than I expected it would be.

Not to say I thought it would be a breeze, but to all those mountain bikers who whip up and down trails, and especially over those wet roots, my hat is off to you.

Luckily, I had Dodge City Cycles (DCC) employee Sean Manara along for the ride.

Manara had his first pieces of advice for beginners as he fitted me for a bike in the Cumberland shop.

“The best thing to do is get a bike that fits you properly, make sure you have an appropriate helmet and go out there,” he said. “Start on some of the easier, lower down trails, and just go for a ride and see what you think.

“If you’re kind of nervous at first, go ride some logging roads so you can get used to how the bike handles and the balance of it and, definitely, don’t go ride the double black stuff,” he added with a grin. “Go ride the green trails.”

I felt like one of the very easiest trails would be best so we set off for Big Log in Cumberland Forest, a forest area protected by the Cumberland Community Forest Society.

As I was riding up a small hill, thinking it didn’t seem that hard, my tire slipped on a wet root jutting out, and I barely held back from bailing off the bike and into the logs and bushes alongside the trail.

Well, I supposed, it’s not that easy — and it’s a bit dangerous.

“Wet roots are challenging for all riders,” said Manara, adding, “momentum is your best friend,” as he explained the technique to make it over wet roots without having the tires slip: get up some speed and square the tire up to the root so it hits straight on.

As we spent some time on those forest tails I saw the appeal of the sport. Mossy, green trees surrounded us and it was really nice to get out into the quiet of nature, without even leaving the Comox Valley’s backyard.

Cumberland’s extensive mountain bike trail network — 78 trails are listed on the maps available at DCC — has been built up over the past 10 to 15 years, and is

now known by bikers from around the world, according to Manara.

“There were about 12, 15 trails on the map,” recalled Manara from when he came to Cumberland in 2003. “Basically, a few local guys had built some trails and it’s just kind of exploded from there...just building more and more trails, hosting events and getting more and more notoriety as trails kept getting built.”

He added that being a stop on the BC Bike Race for the past number of years has also helped put Cumberland on the map for mountain bikers.

“People from all over the world come here and ride our trails,” he said, “which is pretty awesome.”

For more information, stop in the DCC shop at 2705 Dunsmuir Ave. in Cumberland or visit www. dodgecitycycles.com.

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27

Make a Fragrant

by Leslie Cox, Duchess of Dirt

Holiday Wreath

Special to the Comox Valley Record

M

aking wreaths to decorate your home is always a fun hobby. The one shown here is made from dried fruit and cinnamon sticks that add a wonderful fragrance to the holiday atmosphere.

They are very easy to make; this wreath is perfect for those who do not have a lot of spare time for doing crafts but still like to decorate their home for the holidays. It is also a fun project to do with your children.

Materials you need: • 20 gauge galvanized steel wire, available from hobby and hardware stores • ruler or tape measure • needlenose pliers • drill with small drill bit to match 20 gauge wire • short piece of 1x4 or 1x6 wood • scissors • raffia • 39 inch (1m) length decorative ribbon • small length of fine floral wire • 25 slices dried apple (4 apples) • 15 slices dried orange (3 oranges) • 10 slices dried lime (2 limes) • 27 sticks cinnamon, cut in 3 inch (7.5 cm) lengths photography by John Cox

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Dry different varieties of fruits separately because of their variation in moisture.

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MORE THAN JUST A GARDEN CENTRE!

To prepare the fruit for drying, remove stems and wash well. Cut fruits into oneeighth to one-quarter inch (3-6 mm) slices. You can leave the seeds in, although they may fall out during the drying process. Spread slices on dehydrator trays or on racks on cookie sheets for drying.

It is best to dry different varieties of fruits separately because of their variation in moisture content, as some types of fruits will dry more quickly than others.

The drying method you use will also play a factor in how long it takes for the fruit to dry. Using a Magic Aire II dehydrator, it took eight to 12 hours to dry my fruit slices.

In an oven set at 150 degrees Fahrenheit (66 C), it will take 12 to 24 hours to dry fruit slices spread on a cookie sheet. (Do not use your oven if it cannot be set to 150 degrees. A higher temperature will cook the fruit slices before they are dry.)

For both drying methods, be sure to turn the fruit slices every four to six hours during the drying process. Once dry, place the different fruits into separate bowls.

To prepare the cinnamon sticks for stringing onto the wreath, take your drill and using a flat scrap piece of wood as a base, carefully drill a hole through each cinnamon stick in the exact centre. Place the drilled sticks in a bowl.

Using needlenose pliers, cut a length

of wire 20 inches (50 cm) long. Shape the wire into a circle, overlapping the ends slightly to allow for securing the wreath together once it is strung with the fruit.

Measure one inch (2.5 cm) in from one end, grasp the wire with the tip of pliers and bend it, twisting to form a small loop.

Now you are ready to start stringing your fruit slices and cinnamon sticks onto the wire.

The order for stringing is: five apple slices, three cinnamon sticks, one orange slice, one lime slice, one orange slice, one lime slice, one orange slice, three cinnamon sticks. Repeat this pattern five times, ending with the orange/lime combination and omitting the final three cinnamon sticks.

Make sure the fruit slices and cinnamon sticks are pushed tightly up against one another and the first apple slices are firmly against the end loop. Thread the free end of the wire through the end loop and make another loop to close the wreath.

Cut off excess wire. Carefully reshape your wreath into its desired shape.

Using the raffia, make a loop for hanging the wreath and tie it to the wire loops. Make your decorative bow and attach it to the wreath with floral wire to hide the wire loops.

Your wreath is now ready to be hung.

Enjoy and Merry Christmas!

Leslie Cox co-owns Growing Concern Cottage Garden in Black Creek.

Her website is at www.duchessofdirt.ca and her column appears every second Thursday in the Record.

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For more information about the Comox Valley Community Foundation and how to donate, please visit our website at www.cvcfoundation.org

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