April 12, 2016

Life in the Valley

Breaking trail on two wheels

Riders enjoy some of the best trail riding on the Island in Port Alberni SPRING 2016

P ubl ish i sh ed by

What’s Inside Get outdoors on your bike ................. 4 Chowder chow down ........................ 6

6 10

Living with food sensitivities ............ 8 Catalan cooking ........................... 10 Liv Healthy: gut instincts ............... 12 Fave Five with Aaron Colyn ........... 14 Cover photography: Michael Parcher grabs some air in the trails behind Maquinna Elementary School.

Photo by Katya Slepian

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LIFE IN THE VALLEY | SPRING 2016

Pr Prod Production oduc ucti tion on a and nd adve ad vert ve rtis rt isiin is ing by advertising

Nirvana on two wheels Cycling club hopes to lure more people out on Alberni Valley’s trails

story and photos by KATYA SLEPIAN

T

he sun is shining, the days are getting longer and the trails are drying up as the Alberni Valley heads into spring and mountain bikers head out onto the trails.

There’s only one issue—the number of local mountain bikers is dwindling.

“Our membership for our club has been really low, we’re lucky if we get 20 people,” said Alberni Valley Riders member Michael Parcher.

Parcher and Lee Blais, owner of Ozzie’s Cycles, have been running the club for more than a decade.

“We’ve been doing it for close to 15 years now and it’s 4

getting hard because you’re just getting tired of it after awhile. It would be nice to have new blood coming in and someone else who wants to take over the club and run it,” Parcher said.

“ You just have to say ‘okay, I’m going to try it’.

”

The club runs under the umbrella of Cycling BC. “We deal with Cycling BC and so when you become a member of the club you have to pay a small fee to Cycling

LIFE IN THE VALLEY | SPRING 2016

BC and you’re insured through their insurance.”

From there, it’s just about getting out there, said Parcher.

“You just have to say ‘okay, I’m going to try it’,” he said.

Parcher has been riding for two decades.

“I’ve been riding for over 20 years. I downhill raced for 10. I progressed as I got better and better at it.”

Even on the bad days, Parcher said he never regrets a ride.

“Sometimes it’s not fun but it’s satisfying, you know? I rode that trail or I did that. My wife for instance, she hurt her shoulder several years ago and she’s trying to get back into it. So I’ll take her out onto

some of the easier trails and she just feels so satisfied to be able to say ‘I rode that.’ It’s a satisfying feeling,” he said.

“Mountain biking never gets easier, you just get faster.”

Parcher didn’t start out as a pro—and neither does anyone else.

“When I started riding, I started out on a $500 bike and I rode trails like the Log Train Trail and then just kept on riding that, started getting bored. I saw other trails so I tried them,” he said.

Soon, Parcher was doing trails that initially seemed completely out of his league.

“At first I used to go ‘these guys are crazy, I can’t believe they’re riding this’, and then I

‘Nobody makes a bad bike nowadays’ challenged myself to ride different stuff.”

It’s just about getting the gear and going for it, Blais added.

“Nobody makes a bad bike nowadays and you don’t have to spend thousands of dollars. It’s all about just getting out there,” he said.

There’s no perfect bike for everyone, Blais said. It’s about getting something suitable for your own needs.

“You’re looking for the service from the bike shop not a particular model of bike, someone who knows their stuff and is going to be able to walk you through and find out what you’re really going to be using that bike for,” he said.

From there, it’s time to get riding and build up the

mountain biking community in the Alberni Valley. Parcher would like to see a similar scene in Port Alberni as exists in places like Parksville and Cumberland—for adults and kids alike.

“You go to Parksville and there’s probably 50-60 kids from Parksville that are there doing a race. It would be nice to be able to have that and get kids involved in riding and going out and having fun,” he said.

Two hurdles stand in the way—land and volunteers.

“The land issue, that’s huge. We have no land that we can actually really use because everything is owned by logging companies,” said Blais.

Island Timberlands, who owns much of the land in the

Alberni Valley, isn’t always keen on recreational use, he said. “Island Timberlands have been good for us on the trails that are there but they tell us that they don’t want us making new trails on their property.”

The trails that do exist—that Blais said aren’t mapped specifically for cycling—run along the east side of the city.

“Essentially from the chamber [of commerce] to Ship Creek Road, depending on land owners there’s different little chunks that we have access to,” he said.

But aside from those, there’s not much close by.

“There is a community forest on the other side of Sproat Lake but it’s quite a ways away. They say you can go out there and make

as many trails as you want but its just such a long way to go,” said Parcher.

“In Cumberland for instance, it’s right there in their backyard.”

The other issue is keeping what trails that do exist in the Valley functional. “We need people out there doing that kind of thing and maintaining trails,” said Parcher.

“It’s a lot of work. We have to get more people involved if we want to maintain what we have in the Valley.”

But to Blais, the hard work is worth it to be able to rip through the trails and leave the world behind.

“It allows me to get out and forget about the daily hustle and bustle of phones and junk like that. It’s just the freedom of being outdoors.”

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CHOWDER CHOW DOWN Chef Brad DeClercq’s salmon chowders are best in the west

T

6

Starboard Grill chef Brad DeClercq pairs smoked salmon with asparagus for a winning chowder.

LIFE IN THE VALLEY | SPRING 2016

he Starboard Grill scooped up first place at Ucluelet’s Chowder Chow Down for their popular batch of smoked barbecue salmon and asparagus chowder.

The Starboard Grill was the only restaurant hailing from Port Alberni amongst eight other West Coast eateries competing for best bowl of chowder on March 20 at the Chow Down.

Winning unanimously for judge’s choice and scoring first for people’s choice, story and photo

by KARLY BLATS head chef, Brad DeClercq, said his secret chowder recipe took much trial and error to perfect.

“The asparagus gives it a bit of a crunch and gives it a different flavour that you don’t expect,” DeClercq said. “No one sees asparagus so that’s one of the keys.”

The award-winning chowder is a feature item at the Starboard Grill, only making an appearance on the restaurant’s menu at the end of each month, and remaining until it’s sold out.

“We’re not going to put it on the menu because the candied-salmon chowder that’s on the menu has won multiple awards also and that one’s my baby.”

DeClercq has cooked in several kitchens throughout his life from B.C. to Ontario, where he’s gained much experience needed to be a well-rounded chef. The Starboard Grill is the first restaurant DeClercq has owned and is one he prides on being different: about 90 per cent of the menu items are made in-house.

Other than chowder, DeClercq doesn’t have a favourite item to cook: he enjoys cooking everything, and is always trying to learn new recipes. “I don’t have recipes written out that I follow,” he said. “Everything’s in my head so when I do it, I write down what I did and now it’s a recipe because we use it in the kitchen.”

KRISTI DOBSON / ALBERNI VALLEY NEWS

Alberni Valley Bulldog player Jordan Sandhu was at the library reading with siblings Marissa and Duncan Richardson in January for a special event celebrating hockey and literacy.

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LIFE IN THE VALLEY | SPRING 2016

7

L.I.V. HEALTHY

Food sensitivity and you

by DR. JEANNIE DOIG

D

o you ever wonder why you feel sluggish and lethargic after eating meals? Do you experience digestive difficulties such as bloating, flatulence and acid reflux, or have you been diagnosed with a digestive disorder?

Do you experience a ‘foggy head’ sensation with difficulty concentrating? Or, do you crave sweets and can’t seem to lose weight?

If you answered “yes” to any of the above questions, you may have a food sensitivity. This can cause a variety of health related conditions, which are treatable with diet modifications.

A food sensitivity occurs when there is an adverse reaction in the body to a type of food being ingested.

Most food sensitivities are triggered by the immune 8

system (from IgG antibodies) and reactions can occur up to 72 hours after eating the food. These are different from IgE antibodies or food allergies which cause anaphylaxis or hives (determined by a pin prick test from an allergist).

However, symptoms of IgG food sensitivities include chronic sinus congestion, acne, eczema, bloating and gas, irritable bowel syndrome, weight gain, diarrhea, constipation, fatigue, headaches, anxiety, and a spacy feeling with an inability to concentrate.

Food sensitivities often develop as a result of frequent consumption of a

LIFE IN THE VALLEY | SPRING 2016

“

particular food, impaired digestion like leaky gut, candida (yeast) or bad bacterial overgrowth in the gut, and stress (especially eating fast food on the go and not chewing food properly).

Taking probiotics and eating fermented foods such as kefir, miso, yogurt, kimchi and sauerkraut can help prevent bad bacterial overgrowth in the gut.

Also, focusing on eating more slowly, and eating whole foods (rather than packaged foods) can help keep the gut healthy and prevent sensitivities from developing.

Foods that are commonly

Most food sensitivities are triggered ” by the immune system.

involved in triggering sensitivities are wheat and dairy products, as they are typically consumed on a daily basis. Muffins, sandwiches, pitas, bagels, crackers, pasta, and even croutons on your salad all have one thing in common: they contain wheat. Since wheat is the main ingredient in today’s fast paced lifestyle, it is fairly common for people to develop a sensitivity to it.

It is important to read labels on any packaged or processed foods, since some ingredients are hidden.

Wheat products may be listed as gluten, vegetable starch or gum.

Wheat products are often present in beer, whiskey, and gin (any drink containing grain neutral spirits). Wheat is also present in soy sauce and mayonnaise.

Cont’d on A13

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A LA CASSOLA! The Catalan casserole dish from Pot Luck Ceramics is meant to be well-loved story by SUSAN QUINN / photos by SUSAN QUINN & POT LUCK CERAMICS

W

alk into Pot Luck Ceramics’ cottage on Gertrude Street in Port Alberni and it’s like you’re surrounded by downhome comfort.

The ceramic cookware for sale at the cottage, imported from the Catalonia region of northeastern Spain, is both artfully and colourfully arranged on wooden tables and cabinets. It’s pretty to look at. And that’s a problem, says Pot Luck founder Helma Swinkels: many people would rather display their cookware than cook with it.

“Most customers don’t [cook with] it because they’re afraid to,” said Swinkels.

That couldn’t be further from the truth in Catalonia, where the “cassola”—a shallow, round, kiln-fired terra cotta casserole dish—is a staple in the kitchen.

“The cookware is very traditional. More than 800 years ago, Catalonians made this. In those years they put it right in the fire,” she said. “Those properties stayed. In Catalonia everybody cooks out of this.”

The terra cotta cassolas are practical as well: they can go from the stovetop to the tabletop, and dinner can be served from the dish.

The vibrant glazes used on the dishes are food safe. “If you keep using [the dish] it gets more rustic. It’s important for people to know that when they use it. You can put it on the stovetop but it has to go gradually from cold to hot.

“It’s much nicer to cook in this than in regular pans,” she said.

Fine Cooking magazine featured the cassola in its February/ March 2016 edition. The article inspired Port Alberni resident and Pot Luck

10

LIFE IN THE VALLEY | SPRING 2016

Ceramics volunteer Jean McIntosh to cook a Catalan stew with her cookware.

“I only have my cookware from Pot Luck,” Swinkels adds.

She will use her lidded pots like a Dutch oven, leaving a stew on low heat all day. For some dishes, she will soak her dish in water to help keep her food moist as it cooks.

Pot Luck puts on an event every year called Taste of Tapas, where every dish is made using, well, Pot Luck ceramics. The event is designed to show people that the cookware is functional, Swinkels said.

Pot Luck Ceramics raises funds for Ty Watson House Hospice in Port Alberni. For more information, please go online to www. potluckceramics.ca.

Jean McIntosh prepares Catalan Stewed Lamb with Potatoes and Green Olives in her cassola.

No-Knead Artisan Bread (Baked in a Pot Luck Ceramics dish)

Method: 1. Combine flour, salt, and yeast in a large bowl and stir to combine.

2. Add water and mix well. The dough will be hard to stir and “shaggy”, not smooth like a traditional bread dough.

3. Cover with a towel and let rise in a warm place over night, 8 - 18 hours.

4. Flour your hands and work surface and turn the dough out. Without kneading the dough, gently form it into a bowl. Cover with a towel and allow to rest for one hour.

5. Preheat your oven to 450F and put your favourite Pot Luck Casserole (that has a lid) into the oven to preheat as well. Do not put the lid in the oven. Allow to preheat for 30 minutes.

6. Carefully remove the pot from the oven and lift the dough ball into the pot.

7. Put the lid on the pot and place back in oven, bake for 30 minutes with the lid ON. 8. Remove the lid and bake for another 15 minutes or until the top is golden brown.

9. Allow to cool completely (at least 30 minutes) before turning out your loaf.

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L.I.V. HEALTHY

Guts, gastronomy and GERD W

ith today’s hectic lifestyle and increasing pressures of daily living, many people experience heartburn and acid indigestion. Over time, if these symptoms persist for longer than a few months, it may indicate a more serious condition.

Gastroesophageal Reflux Disease (GERD) is on the rise and is estimated that almost 30 percent of Canadians experience recurring symptoms of GERD. Heartburn is the most common symptom of GERD, but other troubling sensations include burning pain in chest after eating and irritating acid felt in the throat when lying down or bending forward.

Part of the cause of GERD is due to the upper portion of the digestive tract not functioning properly, which causes the stomach contents to flow back into the esophagus. The sphincter between the stomach and esophagus, called the lower esophageal sphincter (LES) is supposed to prevent the gastric acid from travelling back up to the throat and may not behave properly; the valve may not close sufficiently at the right time.

For those people with these symptoms, trigger foods may contribute to uncomfortable side effects.

Many people dealing with indigestion or heartburn may already know certain 12

by SANDRA GENTLEMAN

Lifestyle changes the best way to combat tummy trouble dietary culprits that cause uncomfortable symptoms for them. In general, fatty foods, coffee, chocolate, citrus juices, onions, garlic, tomato products, peppermint and spicy foods may make symptoms worse.

Losing weight, especially around the middle (abdominal area) and smoking cessation are two lifestyle strategies that may improve symptoms, plus have additional healthful benefits. Also, limiting alcohol, caffeine, avoiding large portions at mealtimes, and before lying down, plus wearing loose-fitting

LIFE IN THE VALLEY | SPRING 2016

clothing may all help to assist in reducing reflux symptoms.

Long-term consequences of GERD may include Barrett’s esophagus, ulcers and even cancer. Other ramifications of worsening acid reflux include asthma, bronchitis, persistent cough, voice and throat problems, in addition to dental erosion.

If symptoms persist and intensify, there’s medication that have a variety of actions, including helping to neutralize acid, block acid production and block enzymes necessary for acid secretion.

For occasional heartburn, over the counter (OTC) antacids, such as Tums, Maalox, Pepto Bismol and Gaviscon will help to neutralize stomach acid almost immediately.

Overuse or taking too many of these remedies for a prolonged period may cause serious side effects, and consulting with a physician or pharmacist can help guide the next steps. Also available over the counter, H2 blockers work in a different way than antacids.

Pepcid and Zantac are examples of H2 blockers that will lower the production of gastric acid. They can help prevent heartburn from acid reflux if taken about 30 minutes before a meal.

These work less quickly than antacids, but provide relief from symptoms for a longer time period.

Medications, such as Losec, Prevacid, Nexium, Tecta and Pariet are proton pump inhibitors (PPI’s) that help block the enzyme necessary for acid secretion.

There are growing reports of long-term side effects of PPIs, such as increasing risk of osteoporosis and fractures, plus bowel symptoms, such as diarrhea from C Diff bacterial infection, especially in elderly people with a reduced immune system, plus, those in institutional care.

There is some evidence

L.I.V. HEALTHY

Vitamin B deficiency a worry cause inflammation, ulcers, scarring and changes in cell lining of the esophagus which could lead to cancer.

The body and nervous system can be resilient and strong with healthy lifestyle habits over the long-term, but chronic stress, smoking, obesity, heavy drinking and misuse of medications will certainly have an impact over time and throw off the balance of health.

Prevention is the key to good health and lifestyle adjustments may prove beneficial for a multiple of reasons.

Learning how to manage stress with activity, meditation, self-care, healthy sleep hygiene and other coping strategies can help to improve indigestion.

In addition, achieving a healthy weight with eating a diet of moderation will help reduce the pressure on the LES of the gastro-intestinal system.

From A8

Wheat is also present in cooked processed meat dishes, gravies, sausages, fried food rolled in flour mixtures, and thickening in ice cream or bottled condiments. Other substances such as artificial colourings and flavourings, preservatives (sulfites, nitrites), and monosodium glutamate (MSG) are highly allergenic and difficult to digest and are found in most commercially packaged foods including salad dressings or marinades, canned soups, frozen food dishes and more.

As a naturopathic physician, I can evaluate your diet and prescribe elimination diets to determine and heal your food sensitivities. Also, I can order specific IgG blood tests to determine food sensitivities and candida overgrowth in the gut.

It is possible to eliminate food sensitivities by avoiding the offending foods for at least four months.

Dr. Jeannie Doig, Naturopathic Physician, practises at Alberni Natural Health Group. Website: www. drjeanniedoig.com

Sandra Gentleman is a registered dietitian.

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suggesting that individuals taking high doses of prescription medications for more than two years for GERD could potentially be at risk for vitamin B12 deficiency.

Gastric acid is needed to help absorb Vitamin B12 from foods in the stomach, and if the acid is blocked or reduced, vitamin B12 deficiency is a possibility.

In adults over 50, the rates of vitamin B12 deficiency can be as high as 15 percent.

Symptoms of vitamin B12 deficiency include anemia, weakness, constipation, loss of appetite, nerve damage and even dementia. Vitamin B12 is an important nutrient that helps keep blood and nerve cells healthy.

With more than 150 million prescriptions written for PPI’s annually, there is a troubling potential for undiagnosed vitamin B12 deficiency, which may lead to dementia in some individuals.

On the other hand, chronic GERD (without proper treatment) can

Food sensitivities and symptoms don’t have to be lifelong problems

13

SPRING 2016

HITTING THE LAKE

WHO .......................................... Aaron Colyn WHERE ...................... Twin City Brewing WHAT ..................... Brewmaster / owner

SWEPT-AWAY INN

A relatively new contribution to Port Alberni, the Swept-Away Inn made itself an instant destination for what I think might be the best dining experience in town.

COOKING AT HOME When you’re not afraid of trying new things, it can become an exciting hobby.

Together with some close friends, we do a weekly cooking challenge with a randomly drawn ingredient. It serves to keep our group connected but also gets us in the kitchen cooking with new techniques.

There is always something magical about the Alberni Valley in the summer. Our favourite thing to do is to pack up our pug, Brutus, and cruise the lake looking for a peaceful, sunny beach to soak up some sun.

BREWING BEER My favourite place to be is lost in the process of brewing.

There is something tremendously rewarding about crafting something fresh, delicious and refreshing from nothing but some grain, hops and water.

OFF THE GRID

When there is a need to break away from the beaten path, my favourite place to get away from it all would be Friendly Cove (Yuquot, B.C.).

There is a beautiful beach and a freshwater lake within a stone’s throw of each other.

L.I.V. HEALTHY WE’RE OPEN

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