June 01, 2017

HAVE A SLICE IN THE VILLAGE More to Riders than pizza

NIC METAL JEWELLERY GRAD Finds connection through creativity

BUSINESS IS A LIFESTYLE

READY FOR RAMEN With chef Greg Masuda

10 QUESTIONS WITH ELM owner and athlete Sarah Seeds

TINKERING withTOYS COMOX

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10 PUBLISHER CHRISSIE BOWKER chrissie.bowker@blackpress.ca Director of Product Development, Magazines, Digital and Events for Black Press, North Island.

EDITOR ERIN HALUSCHAK erin.haluschak@comoxvalleyrecord.com As a full-time journalist at The Comox Valley Record, Erin is inspired by the stories of local businesses and entrepreneurs 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

CREATIVE DIRECTOR ALI RODDAM ali.roddam@blackpress.ca An experienced photographer, writer, and entrepreneur based in Black Creek.

CONTRIBUTORS JOE SMITH Joe is an accomplished fine artist and communications consultant.

JEFF LUCAS Jeff is the general manager at Cascadia Liquor Store in Crown Isle Plaza.

ALISA HOWLETT Alisa is a journalist and communications professional based in Victoria.

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ADVERTISING SALES PETER DIESPECKER pdiespecker@comoxvalleyrecord.com DONNA LAFONTAINE dlafontaine@comoxvalleyrecord.com TRACEY LAWRENCE tlawrence@comoxvalleyrecord.com ALLISON BROWN allison.brown@comoxvalleyrecord.com TERESA MATESANZ teresa@comoxvalleyrecord.com ARTUR CIASTKOWSKI artur.ciastkowski@comoxvalleyrecord.com PAUL WIEBE paul.wiebe@comoxvalleyrecord.com CREATIVE SERVICES DEPARTMENT SUSAN GRANBERG JACOBA PRIMROSE

Trio is produced by:

a division of

Available online: comoxvalleyrecord.com/eeditions/ PHONE: 1-250-338-5811 MAILING ADDRESS: 765 McPhee Ave., 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 necessarily 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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38 CONTENTS

SUMMER 2017 EDITION 08

VALLEY LAVENDER

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The Farrell's Shamrock Farm has grown organic lavender for more than 10 years

10

SWEET SOUNDS

BEER & PIZZA There's more than just the staples at Riders Pizza in Cumberland

28

Toby Krell finds a connection through creativity

18

From Black Creek artist Douglas Walker

12

NIC GRAD SHINES

24

MUSICFEST HITS HIGH NOTE

BERRY TIME IN THE VALLEY Blue Haven Farm in Comox offers U-Pick pesticide-free fruit

38 A wide variety of new and returning favourites this year

COMOX VALLEY ART GALLERY

READY FOR RAMEN

A nexus for art-based inquiry in downtown Courtenay

with chef Greg Masuda of Nikkei Ramen-ya

SU MME R 2017 | TR I O MAG A Z IN E

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LAVENDER FIELDS FOREVER IN THE VALLEY

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F

or more than a decade, the Farrell’s Shamrock Farm has grown organic lavender in the Comox Valley.

For seven days every July, the farm is open to the public for Shamrock’s annual lavender harvest. A wander through the lavender fields is the best way to experience the relaxing summer scent.

A family event, guests can visit with the resident farm animals and observe essential oil distillation demonstrations.

Admission to the farm is always free.

A variety of Shamrock Farm’s lavender plants will be for

IN ADDITION TO THE LAVENDER HARVEST, SHAMROCK FARM RUNS A ROAD-SIDE STAND, OPEN DAILY FROM MAY 15 TO THE END OF SEPTEMBER. RUN ON THE HONOUR SYSTEM, THE STAND IS ALWAYS OVERFLOWING WITH FARM VEGETABLES, FLOWERS, GOAT MILK SOAP AND LAVENDER-INFUSED PRODUCTS.

PHOTOGRAPHY BY ALI RODDAM/BELLAPHOTO

sale, perfect for local gardeners interested in growing their own lavender. Lavender essential oil, hydrosol spray, creams, salves, dried and fresh bouquets, and soap crafted from the farm’s own goat milk will also be available.

Be sure to try a glass of Shannon’s famous homemade lavender lemonade, or pick up the ingredients at the farm to make at home. Shamrock Farm sells dried culinary lavender year-round. The English lavender “Hidcote” is Shannon’s preferred variety for lemonade and other culinary creations.

LAVENDER LEMONADE 1/3 cup fresh lavender flowers (or 3 tbsp dried flower buds) 1/2 cup sugar 2 ½ cups water 6 tbsp fresh lemon juice (fresh squeezed lemons are best but bottled is perfectly fine) 2 cups cold water In a medium pot combine the 2 ½ cups of water with sugar and lavender. Bring to a boil, reduce heat and cover. Simmer 5 minutes. Let stand for one hour, or overnight. Don’t peek! Strain out the lavender with a sieve and place liquid in a large jug. Add lemon juice and additional 2 cups of water. Stir. Refrigerate until cold.

Serve with ice cubes. Serves 4-6.

In addition to the lavender harvest, Shamrock Farm runs a road-side stand, open daily from May 15 to the end of September. Run on the honour system, the stand is always overflowing with fresh farm vegetables, flowers, goat milk soap and lavender-infused products. Come October, Shamrock Farm opens its gates once again for its annual Pumpkin Patch and Halloween display.

Shamrock Farm is located in Comox at 2276 Anderton Road. For more information and lavender harvest event dates, visit the farm online at shamrockfarm.ca or call (250) 339-1671. You can follow the farm online on Instagram @ shamrockfarm; Twitter @shamrockfarmCV and Facebook @ shamrockfarmcanada.

SUMME R 2017 | TR I O MAGA Z IN E

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PLAYING WITH TOYS PHOTOGRAPHY BY ALI RODDAM/BELLAPHOTO

BLACK CREEK ARTIST DOUGLAS WALKER TRANSFORMS INSTRUMENTS INTO SCULPTURE

BY ALI RODDAM Special to The Comox Valley Record

“I AM JUST LITTLE A LITTLE BOY AT HEART,” Canadian sculpture artist Douglas Walker says with a smile.

“I GET TO PLAY WITH TOYS ALL DAY LONG.”

N

estled in the back of a rural property, in picturesque Black Creek, sits a tiny workshop. Inside, the walls are lined like a scene out of Aladdin’s cave with copper, brass and hand blown glass treasures. The ceiling is heavy with trumpets, French horns and a large array of musical instruments.

In the centre of the room is the artist’s newest sculpture, a giant copper Goldbergian water piece, a commission for the Children’s Museum in DuPage, Illinois.

Walker, a former college photojournalism teacher, didn’t start off with dreams of being a sculptor. It all started with a copper coil found at a garage sale, which turned in to his first fountain.

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Slowly he began making fountains, and selling them at a local market - then it happened.

“That was when I received the blessing,” Walker recounts. “A man approached me and asked if I could make a fountain out of a trumpet, and my first thought was, 'you can’t do that to a trumpet!' ” Since that point 12 years ago, thousands of unique sculptures have been created and sold all over the world including Australia, England, Dubai, though the majority are sold across Canada and the U.S. Walker says the most difficult part of his job is finding the materials; he scours thrift and junk shops, on the Internet, repair stores and schools.

“People will even drop old instruments off at my house, to see if I can use them, but they are getting harder to find.”

Walker noted a single sculpture may use anywhere from three to 20 instruments.

The joy in his work is apparent as soon as he begins to speak about his sculptures.

“This is Jeff,” he says with a grin pointing to a tiny robotic looking sculpture. Like most of his sculptures, Jeff has a story.

PHOTOS BY BELLAPHOTO

“He is the controller of a larger sculpture called The Traveller.”

Jeff and The Traveller spent years on display at the Comox Valley Airport. Some of Walker’s newest work combines his love of collecting with his love of sculpture, featuring old bird nests he has found around his property.

“What your heart tells you to do is what you should be doing,” he says. “It’s so easy to get caught up in distraction. I am driven to do this work, and there is nothing I would rather do; I have the best job in the world.”

Walker’s studio can be found at 8138 N Island Hwy in Black Creek or online at douglaswalkersculpture.com.

SUMME R 2017 | TR I O MAGA Z IN E

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BEER AND PIZZA, CUMBERLAND-STYLE A SLICE OF RIDERS PIE AND BEER FROM THEIR VARIETY OF OFFERINGS ON TAP.

PHOTOGRAPHY BY ALI RODDAM/BELLAPHOTO

BY DEBRA MARTIN Record Staff

T

here’s more to Riders Pizza these days than just pizza.

The Cumberland eatery celebrated its fifth anniversary last November in new digs.

Riders moved last year into the nearby former Panda Gardens restaurant on Dunsmuir Avenue in Cumberland.

Owner Caroline Tymchuk, along with husband Mike Tymchuk, have expanded the menu for the family-friendly,

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sit-down service now being offered.

“We’ve got some very delicious and innovative Italian dishes and appetizers”, said Tymchuk.

The food is prepared by Chef Nate, who’s been with Riders for four years.

The two most popular items on the new menu are the polenta fries (crispy, seasoned polenta with a side of verde

TR IO M AG A Z IN E | S UM M ER 2 017

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tzatiki sauce) and the Arancini.

The latter consists of lemon risotto balls stuffed with goat cheese and tossed in house-made focaccia crumbs, with a sweet tomato basil sauce and balsamic reduction.

You can still order take-out, including the ‘classic’ pizzas served up such as ‘Three Cows and a Greek’ and the ‘Dodge City Pepperoni’.

The Tymchuks are still heavily involved in the nearby craft brewery they started in partnership with another couple – Cumberland Brewing Company, or CBC. Mike is the “head brewer” at CBC, but now has two brewers working under him.

He has a strong background in both culinary and brewing arts, having founded Wild Rose Brewery in Calgary.

The Tymchuks decided to move to Vancouver Island, and after checking out towns from Sooke to Campbell River, decided on Cumberland.

The name “Riders” came from noticing that everybody in Cumberland seemed to ride something – mountain bikes, horses, snowboards, surfboards.

Tymchuk said their business has almost tripled since. That led to a space shortage in the original Riders building.

The kitchen in the original Riders Pizza has now been converted to serving up pub grub in the brewery and its adjoining patio. Chef Kita has been “very creative” in his offerings, Tymchuk said. Along with the classic ploughman’s lunch, the brewery is now serving up a “tapas” type menu with “a bit of an international flare.”

Riders, of course, has Cumberland Brewery offerings on tap, along with a variety of ‘guest taps’ from other Island and Powell River breweries.

Both Riders and the Cumberland Brewing Co. are open to children, so are both quite family-friendly, although offering up different experiences.

As for plans for the future?

“We hope to maybe stop renovating for a while and let things settle down … sit back for a bit and get into a smooth groove,” she said.

In the meantime, they have an outdoor patio to get open at Riders, and planting a garden there, to provide fresh produce for their menu offerings.

As Riders’ motto goes, “Come for the ride … stay for the pizza.”

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NIC METAL JEWELLERY GRAD FINDS CONNECTION THROUGH CREATIVITY

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n intuitive leap led Cumberland jewellery designer Toby Krell to enrol in NIC’s Metal Jewellery Design program, giving her a new way to connect with people locally and around the world.

After 30 years as a registered nurse, she wasn’t looking for a new career but something about jewellery-making intrigued her.

“I’d taken a one-day course and made a pair of earrings, and then I saw the program and I kept thinking – it sounds so interesting,” said Krell.

Students come from across Western

PHOTOGRAPHY BY ERIN HALUSCHAK

Canada to attend the certificate program, which attracts artists, beginners and retirees who want to expand their skills, start inspired careers and add creativity to their lives.

“I met with some of the instructors and they were so positive and bright. It was really a leap for me but I like working with tools and figuring things out.”

Her passion for learning and the encouragement from artisan instructors and fellow students kept her motivated to learn more.

“It gave me the foundation to develop my own style,” said Krell.

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“Everyone in our group was different but we connected really well. Everybody brought who they were to the program and that was an honour to be around.”

After graduating with a certificate, Krell wanted to keep learning and using her new skills.

She set up workspace in her home to continue to create and experiment, fabricating original pieces from mixed metals and stones.

Her studio work led to the creation of numerous pieces, and

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as she began selling more of her work she found a surprising connection with her former career.

“I’ve started developing different kinds of relationships through each piece of jewellery,” said Krell. “Somebody finding something that really works for them is a great pleasure for me. I’m still caring for people, but in a different way.”

She enjoys the opportunity to work with clients to make pieces with an emotional connection.

“I’ve had people ask me to imprint their special word or phrase, some of which are memory pieces or reminders to be well and present in their lives, or expressions of love,” she said.

“I am honoured by the trust given to me when someone tells me what is personally so meaningful to them.”

Working with individuals to create memorable pieces is important to Krell. Jewellery-making has provided a new medium to make connections and share with the community.

“That’s what’s important to me in my life and I now have a new way to do that, so it’s a continuum of a life. It isn’t like I used to do that and now I do this, it’s more like this is my life and this is how I express it.”

If there’s one thing Krell hopes others take from her story it’s that there’s always time to try something new.

“If I can do it, others can too – it’s not too late in life to explore and change, and see the world in a new way.”

You can find Krell’s work through her Facebook page: facebook.com/spiritmetaldesigns.

For more information on NIC’s Metal Jewellery Design program visit nic.bc.ca/finearts or contact Julia Peters at julia. peters@nic.bc.ca.

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BRUCE COCKBURN | PHOTO BY KEVIN KELLY

THE BARENAKED LADIES

MUSICFEST HITS HIGH NOTE WITH PERFORMERS

BY TERRY FARRELL Record Staff

A

s the artistic director/executive producer of Vancouver Island MusicFest, Doug Cox has always prided himself on assembling a wide variety of acts for his annual July show.

He might have outdone himself for 2017.

“I think we have a really good variety for our lineup this year,” Cox understated.

With Emmylou Harris for the fans of old-time country/Americana, Bruce

Cockburn coving the folk/Canadian folk enthusiasts, The Barenaked Ladies for popsters, Rita Coolidge for the disco era and Robert Randolph and the Family band representing straight-ahead rocking blues guitar, Cox has nearly all the bases covered in the headliners alone.

Throw in the world music sounds of Dakhabrakha (Ukraine), Federspiel (Vienna), Ilam (Senegal) and Wesli (Haiti), as well as folk fest staples Martyn Joseph, Stephen Fearing and Maria Dunn, and it’s a “not to be missed” weekend already.

You will want to plan in advance for

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July 14-16 at the Comox Valley Exhibition Grounds. The only way you have any chance of seeing all the acts you want to is with extraordinary time management skills.

Cox started rolling out the headliner announcements in January, with Emmylou Harris, who first played Vancouver Island Musicfest in 2012.

“As far as I’m concerned, she’s one of the most important people in the history of Americana music, so really… she can come back any time she wants to,” he said.

Two weeks later, he drew even more attention with the Cockburn announcement.

“There is no Canadian songwriter who, in my opinion, fits into what we do in any more significant way,” said Cox. “When you think of Canadian songwriters, you think of Joni (Mitchell), Neil (Young) and Bruce Cockburn. So it’s a real thrill to have him come back. He’s one of those guys who is just timeless, and every album he puts out is a new adventure.”

Coolidge, who was a chart topper in the ‘70s with her then-husband Kris

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Kristofferson was a coup for Cox. “She’s one of those overnight sensations that had a career long before her overnight stardom hit. And she has never played around here.”

And there was the BNL announcement.

The Barenaked Ladies announcement put the 2017 show over the top. Ticket sales have been rolling at a steady pace, and the weekend camping spots are already completely sold out.

"Everybody knows something of theirs,” he said. “I was talking to my 18-year-old daughter and she mentioned a couple of songs of theirs that I have not even heard of. So that got me pretty excited.”

For a full list of performers, and for tickets, go to islandmusicfest.com.

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SCRUMPTIOUS TASTES

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AT SHELLFISH FESTIVAL

he BC Shellfish and Seafood Festival, which is hosted annually in the Comox Valley, June 9 to18 during BC Seafood Month, had ballooned to more than 45 events, dinners and tours, firmly establishing itself as the largest seafood celebration in Western Canada.

The Comox by the Sea Celebration (June 18), the signature and largest event of the festival, showcases B.C.’s best seafood products presented by award-winning producers, top seafood chefs, suppliers and educational institutions. Numerous seafood tasting booths, interactive educational displays including touch tanks, plus live

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JUNE 9 - 18, 2O17 | COMOX VALLEY

THE SIGNATURE AND LARGEST EVENT OF THE FESTIVAL SHOWCASES B.C'S BEST SEAFOOD PRODUCTS PRESENTED BY AWARD-WINNING PRODUCERS, TOP CHEFS, AND SUPPLIERS. music, competitions, and B.C. craft beer, wine and spirit producers are expected to drive in excess of 2,500 guests to that event alone this year.

LEADING CHEF COOKING DEMONSTRATIONS A popular feature of the Comox by the Sea Celebration is the cooking demonstrations provided by renowned B.C. chefs. This year the feature chefs include chef Pino Posteraro from Cioppino’s Mediterranean Grill; chef Angus An from Maenam; chef Taryn Wa from Savoury Chef Foods; and chef Chris Whittaker from Forage in Vancouver. The Chef Demonstration Stage will be emceed by chef Nathan Fong, Fong on Food. New this year will be the addition seafood pairing demonstrations with a regional sommelier presenting B.C. craft beer and wines.

DYNAMIC SEAFOOD COMPETITIONS Three popular competitions will return; The Best Caesar in Town Competition will wrap up event the first weekend of the Festival at the White Whale (June 11), and the following weekend will feature the Ocean Wise Chowder Challenge and the Fanny Bay Oysters Shucking Championship, emceed by Shucker Paddy, the Canadian, North American and International oyster shucking champion – both held at the Comox by the Sea Celebration.

EDUCATIONAL PRODUCER SITE TOURS Learn how sustainable B.C. seafood is grown and processed by taking an educational tour during the 10 days of the Festival. Tours are being provided by: • Fanny Bay Oysters • Manatee Holdings Shellfish Hatchery • Macs Oysters • BC Salmon Farmers Association • Holliewood Oysters (with Comox Harbour Charters) • Salish Sea Foods For tickets, accommodation specials and more event information visit BCShellfishFestival.com

SIGNATURE EVENT

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GRAPES & GRAINS

SUMMER DRINKS AND TIPS

PHOTO SUBMITTED

BY JEFF LUCAS Special to the Comox Valley Record

I DID SOME RECRUITING FOR THIS ISSUE AND CALLED A GOOD FRIEND OF MINE, ANN BRYDLE, WHO RUNS OUR QUADRA STORE OF CASCADIA LIQUOR STORES IN VICTORIA, AND ASKED HER TO SHARE SOME IDEAS OF WHAT SHE IS LOOKING FORWARD TO DRINKING THIS SUMMER.

J: So, it’s Friday afternoon and you are off to the neighbour's for a backyard BBQ. What will you bring to the party?

A: To me, spring BBQ means sharing something unpretentious with friends. Phillips is making the Hop Box mixer in cans now, which means easy cleanup, easy transport, and a variety for everyone. And it has my favourite everyday beer – Electric Unicorn!

J: Now turn the tables and say that you’re hosting the BBQ. Have you got a fun summer cocktail in mind to greet your guests?

A: A good friend introduced me to ‘the Tanta’ (Italian for too much). It’s ironic because I love how simple this drink is: it’s perfect for an afternoon in the garden because it’s fresh, light and not too boozy.

In a rocks glass, pour 2oz. Noilly Pratt Dry vermouth over an ice cube. Squeeze a fresh lemon over top and garnish with a fresh basil leaf (but be careful not to muddle the basil, which could make it taste bitter).

Just a note, dry vermouth oxidizes quickly once opened, so if you have a small party, go for the 375ml Martini vermouth, but if you can finish the Noilly Pratt within two to three days, you’ll be rewarded with some lovely floral and Chamomile notes. So delicious!

J: Craft beer and cider: everybody’s talking about it, why is it so popular all of a sudden?

A: I think that it’s because there is so much variety in these two categories that everybody can find something that fits their taste and when they find it, they fall in love. The DIY trend has opened the door for many kitchen kits on stoves and this experimentation is driving a new sense of adventure in our guests.

J: Any favourite styles or names that you could share with us?

A: On the craft beer side, I’m a sucker for fruity sours. The Fuggles and Warlock Sour series are top of mind, but they seem to go out our door just as fast as they come in. Right now, I’m drinking the Last Mango Wit. With craft cider, Nomad just landed on the Island and I’m super excited. I drank their traditional cider for the first time last year and fell in love.

There are complex flavours layered on top of each other made for an uber refreshing taste.

J: Ok, since you are a Sommelier, I want to know what you’ve been drinking that you find really interesting lately, (and please don’t make me take out a second mortgage so I can try it too.)

A: I’m a firm believer that you don’t need to spend a million bucks to enjoy an incredible bottle of wine. It’s rosé and white wine for me right now. Tantalus Rosé is savoury with a super long finish and very well balanced. They’re using old vine Pinot Meunier grapes grown just for this wine - it’s such a great demonstration of their integrity as vintners. Colinas Albarino (from Uruguay) is my perfect patio wine right now – It’s fresh and lively with zippy acidity and totally crushable.

J: Any final words or new things we should try as we start thinking about summer?

A: I really encourage our guests to experiment. Step outside of your box and try something new that you’ve never had before.

Seek out the local producers; we have such an amazing depth of knowledge in our backyard and they are making some fantastic beverages. I support and recommend them daily.

Don’t be afraid to ask for our recommendations, we’re trying new things every day too and we’d love to share our thoughts.

Let the sunshine come!

Jeff Lucas is the general manager for the Courtenay Cascadia Liquor Stores location. Visit them at their Crown Isle location at 200-444 Lerwick Road.

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TR IO M AG A Z IN E | S UM M ER 2 017

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“

Word got around, and it's been amazing.

There's been some days where it's been standing room only.

”

24

TR IO M AG A Z IN E | S UM M ER 2 017

Ready for Ramen

WITH CHEF

GREG MASUDA OF NIKKEI RAMEN-YA

BY ERIN HALUSCHAK Record Staff

I

t’s not often one takes culinary advice from their massage therapist, but Greg Masuda is glad he did.

The documentary filmmaker-turned ramen entrepreneur, along with his wife Erin, opened Nikkei Ramen-ya on Fifth Street in downtown Courtenay in the fall of 2016, and in less than a month of being open, Masdua says he made the right decision.

“My wife and I and our two daughters moved to Courtenay about one year ago, and my massage therapist suggest we open a ramen restaurant. She planted a seed, and everything started to come together.

“Word got around, and it’s been amazing. There’s been some days where it’s been standing room only.”

Taking over the former site of Francis Jewellers, the restaurant serves freshly made ramen noodles from scratch with broth and meat, making upwards of 90 servings a day on busy days.

Originally done by hand, Masuda recently purchased a ramen machine from Japan - a goal he has always had for his business.

“I started making ramen at home from watching videos and learning on the Internet, but I needed to scale it (for a restaurant). I did my research and found a company that makes the machine early on.”

Masada explanes many ramen shops use frozen noodles, but his favourites make their own - a skill that was required for his restaurant.

All of his ramen is made in house, and prior to the machine, was made by hand.

“I’ve broken four pasta cutters in six months.”

In January, Masuda placed the order for the machine - which comes from Japan - and it took three months to ship to Canada.

The machine is used in some of the top ramen shops in the world, he adds, and the company who creates the machine runs a ramen school in Singapore. They offer classes mini-classes around the world, and Masuda took one of their courses in L.A in September under the

guise of Japanese ramen master.

With the machine, he said the flavour has improved; one regular customer from Japan whom Masuda noted is “really honest,” agreed.

“That’s a great endorsement.”

Currently, the restaurant is open seven days a week during the day, but Masuda says he is open later on Friday evenings from 5 to 8 p.m. He has recently applied to the City of Courtenay to have six seats outdoors and is set to change the menu slightly for some summer dishes including a cold noodle salad and a seafood ramen.

He serves two types of ramen regularly: shoyu, a broth seasoned with soy sauce and topped with pork belly, soft-cooked marinated egg and greens, in addition to shio, a broth seasoned with local sea salt, and topped with chicken breast, egg and greens.

Masuda also added a vegan yasai ramen to the menu made with eggplant.

Nikkei Ramen-ya is located at 320 5th Street. For more information, email nikkeiramenya@gmail.com or visit their Facebook page.

SUMME R 2017 | TR I O MAGA Z IN E

25

CHOCOLATE CRAVING START YOUR

TITLE HERE

ON DENMAN ISLAND

DENMAN ISLAND CHOCOLATE OWNER DANIEL TERRY

AND THEN

CONTINUE PHOTO SUBMITTED

BY ALISA HOWLETT Special to The Comox Valley Record

W

hen Daniel Terry and his late wife Ruth first moved to Denman Island from Vancouver with their two children to escape the city, neither of them had many work prospects.

“We thought we were going to farm or something like that, but it was way too hard of work,” Terry, 53, says with a laugh.

It wasn’t until after a Christmas craft fair that the pair knew what they wanted to do.

Ruth, originally from England, loved chocolate. For her, any event on Denman was a way to test out new recipes and goodies. For this specific event she made vegan chocolate truffles, which were a big hit, says Terry.

“We played with the recipe and these truffles were absolutely fantastic. People were swooning saying, ‘Oh my God, these are so good!’” Terry says. “We had a eureka moment after that craft fair and knew we could make it work.”

If you haven’t guessed by now, Terry

26

TR IO M AG A Z IN E | S UM M ER 2 017

is the owner – or as he likes to be called, chief chocolate officer – of Denman Island Chocolate. Terry and Ruth started the company in 1998.

“We didn’t have any idea of what we were doing, but we gradually learned how to work with chocolate and run a business and here we are today. That’s it in a nutshell,” Terry says.

The couple’s shared love of chocolate was first discovered while cycling through northern France. Terry says cycling and chocolate go so well together so they would ride and eat a lot of chocolate.

“So I guess that’s how the seed got planted. We just kind of zigged and zagged until we ended up with a chocolate business.”

The small company started out of their house and remained there for 10 years until they bought the property the factory is currently on. When you think of a factory you might imagine smokestacks and cement, but Terry’s chocolate factory, made primarily of wood and glass, is nestled among lush trees atop a bluff overlooking ocean and mountains. This is just some of the flora imagery of Denman Island depicted on all of the chocolate bar

wrappers.

Each year, Terry and his small staff of six process about 20-tons of chocolate, or around half a million chocolate bars.

All of the chocolate is organic and fair trade and all of the manufacturing and packaging is done by hand, with the exception of a 55-year-old machine procured in England that puts the foil on.

Terry’s approach to the business is very true to Denman Island; the Island becomes a part of the product. And any chance he gets to be political, he takes.

Currently Terry sells a Simply Dark chocolate bar called the Grizzly Bar. Sales from the bar go towards stopping the grizzly bear trophy hunt in B.C. This particular bar is available until the end of June. Similarly, one per cent of gross chocolate bar sales is donated to conservation efforts.

But enough about politics, let’s talk chocolate.

Along with running the business, Terry is responsible for developing flavours.

One of the more plain bars, Simply Dark, has a 63 per cent cocoa mass content, meaning it’s rich and not so sweet. On the more wild side, there is Holy Molé, which

get a better looking lawn get a better with less effort. looking get aget better aget better a lawn better get a better with less effort. looking looking lawn looking lawn lawn looking lawn

has chipotle chili in it. There’s also chocolate bars infused with rosemary, sea salt and Szechuan peppercorns.

“I kind of enjoy introducing people to different ways of experiencing chocolate. I want people to have a chocolate moment and focus on a wonderful taste,” Terry says.

What’s a chocolate moment you ask?

“A chocolate moment is when you can put a piece of chocolate in your mouth and just leave it there, maybe chew it a bit, but just have a moment with it … it’s a wonderful opportunity for people to just be in their body. They don’t have to worry about texting or the other next thing they have to do.”

Terry’s passion for his work is evident in his voice when he explains that chocolate goes through phase changes – from solid to liquid – when eaten, which releases a lot of flavour components. It took Terry 12 years to develop his current A great looking lawn can be hard work. with a husqvarna • Advanced GPS navigation coconut milk chocolate just two years ago. He says there’s Automower® the grass gets mowed automatically – • Manages steep slopes and around clock, raincan or be shine without yourasupervision.

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Nostreet. raking, inconvenient operating the business on the small Island, Terry • to Automower® Connect • Automower® Connect Automower® Connect to work no gas, no hassle. no gas, ano husqvarna hassle. noPut gas, Automower® aPut husqvarna no ahassle. toPut Automower® work a husqvarna work Automower® notogas, no to hassle. work •Put a• husqvarna Automower® Automower® Connect noPut gas, no hassle. husqvarna Automower® work (optional) (optional) (optional) smartphone control smartphone control smartphone control for you and getfor the best and looking getget the for lawn you best on and looking theyour get street. the lawn best on the looking street. onfor theyou street. and get the best looking on the street.

For more information visit local husqvarna (optional) smartphone control says it’s the most rewarding.

CoNNeCt withlawn foryou you and the best looking lawn on lawn the street. dealer or husqvarna.ca us oNliNe For more information For more visit your information localFor husqvarna visit moreyour information local husqvarna visit your local husqvarna For more information your localwith husqvarna CoNNeCt with CoNNeCt withvisitCoNNeCt “I just feel so fortunate; I get to live in this beautiful place and For more information your local husqvarna with dealer or husqvarna.ca dealer or husqvarna.ca dealer orvisit husqvarna.ca or husqvarna.ca us oNliNe dealer us oNliNe CoNNeCt us oNliNe FiND YouR husQVARNA At dealer or husqvarna.ca us oNliNe make a beautiful product that people love.”

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Ruth Terry passed away in 2004 from pancreatic cancer.

Her unexpected illness and death was felt throughout the Denman Island community and beyond.

Daniel Terry and his team remember Ruth each day and carry out their work in a way she would be proud of.

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BERRY TIME IN THE VALLEY

BLUE HAVEN FARM OFFERS U-PICK STYLE IN COMOX, AND THE FRUIT IS PESTICIDE-FREE.

BY ALISA HOWLETT Special to The Comox Valley Record

I

ndigo stained fingers and indigo stained lips are the most obvious signs of a successful day in the blueberry patch.

Blueberry season in the Comox Valley typically starts the end of June and lasts until the beginning of September.

Jenika Dickens has been managing Blue Haven Farm (at the corner of Idiens Way and Anderton Road) for the last 15 years, but the farm has been in her family for over 25 years.

The mostly U-Pick style farm has three varieties: Berkeley, an incredibly sweet and juicy berry, also the biggest, making it the best to have out in a bowl for snacking; Bluecrop, also a big berry and each one with its own unique flavour, and travels well so pickers from out of town don’t have to worry about them spoiling; and Bluetta, a smaller size berry, but packed with nutrients, perfect for smoothies or baking, as they stay nice and firm with less water content.

This year the blueberry bushes at Blue Haven are around 28 years old and eight feet tall, making picking even easier.

“They’re high bush blueberries, they’re quite tall. You don’t have to get down in the dirt on your hands and knees,” says 28

TR IO M AG A Z IN E | S UM M ER 2 017

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Dickens. “Basically all people have to do is show up to the farm.”

Bringing buckets is encouraged, but they are also supplied.

Pickers can grab a few handfuls or fill the buckets - it’s up to them, as it’s pay by the pound. There are also no assigned sections, so people are allowed to roam free in the field.

The field is open 8 a.m. to 8 p.m. and the peak season starts around the end of July to the beginning of August. The peak season is the best time for filling buckets the fastest, but for the people looking for a more relaxing time, Dickens suggests picking in the afternoon or after dinner, when it gets a lot quieter.

“The field is so peaceful and quiet. There’s no phones ringing – it’s almost meditative. That’s a big part of the reason people come out,” Dickens says.

Another big reason pickers flock to Blue Haven is the farm stand ice cream selection. Dickens serves specialty blueberry ice cream – French vanilla ice cream with freshly picked blueberries folded in and blended smooth.

“I really think local farms are kind of the future. You can get fruit you know is fresh; you picked it right off the bush. And being able to tell your friends that you picked the blueberries that are in the pie or whatever. Even if you live in the suburbs you can get the farm experience,” Dickens says.

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FULL AT WEEKEND COMOX NAUTICAL OF FUN DAYS THE QF FIREWORKS SHOW FEATURES THE MUSIC OF CANADIAN JUNO AWARD WINNERS. 30

T R IO M AG A Z IN E | S UM M ER 2 017

COMOX NAUTICAL DAYS IS SET FOR THE AUGUST LONG WEEKEND

C

omox Nautical Days 2017 is shaping up to be another outstanding festival.

“The redevelopment of Marina Park has given us a great opportunity to try some new things this year,” says festival producer Sue Wood. “We’re looking at all kinds of ways to make good use of the new buildings and enhanced grounds.”

But not to worry, perennial favourites including the Bullhead Derby, Build Bail and Sail, and the Comox Nautical Days Vintage Car show return this year.

The Compass Adventure Gauntlet is also back, guaranteeing plenty of wet and wild action, and visitors can try their luck at the Comox Valley Harbour Authority’s ‘Hole in One’ competition.

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While at the festival, take time to shop the many wonderful craft booths and quench your appetite at any or all of the fabulous food vendors. Those who are ‘of an age’ can enjoy a frosty beverage at the VI Society for Adaptive Snow Sports Bistro Garden.

As always, Comox Nautical Days is proud to showcase the very best of Comox Valley’s entertainers. The Young Performers Showcase returns on Saturday morning featuring Ryks Davies, Riel, Aysha Larson, Ryan Castle and Nicole Borowicz.

Dozens of musicians will perform over the three days of the festival including the Ali Romanow Family Band, Brodie Dawson

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Nautical Days wouldn’t be Nautical Days without the Quality Foods Festival of Lights Fireworks Extravaganza on Monday night. This year, the QF fireworks show features the music of Canadian Juno Award winners, including Comox

Valley’s own Sue Medley, Helen Austin, John “Johnny” Booth (Sweeney Todd) and Phil Comparelli (5440).

There’s a lot going on this year and truly something for everyone at the 2017 Comox Nautical Days ‘Free Festival of Family Fun.’ Join the fun Aug. 5, 6, and 7 at Comox Marina Park.

The full festival schedule of events and entertainment will be available soon at comoxnauticaldays.ca.

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FILBERG SHINES WITH MUSIC AND MORE AT ANNUAL FESTIVAL

N

ow in its 35th year, the fourday Filberg Festival is known as Vancouver Island’s art event of the summer.

This year the festival is excited to showcase Linda Skalenda as the featured guest artist.

Skalenda’s paintings can be found in collections across North America and the U.K. The Filberg Festival has established a world-wide reputation for the excellence of the work of its 130 juried artisans, and is one of western Canada’s largest juried outdoor arts show. The quality and variety of arts and crafts available makes it the perfect venue to purchase that special gift for someone or a treat for yourself.

Known also for its great entertainment this year will be no exception, featuring Canadian greats such as Barney Bentall,

34

TR IO M AG A Z IN E | S UM M ER 2 017

Jim Byrnes, Lion Bear Fox, David Gogo, Locarno, Wooden Sky and Delhi 2 Dublin just to name a few. Performances take place on two stages over the four days.

The Filberg Festival is the primary fundraising event of the Filberg Heritage Lodge and Park Association (FHLPA), a non-profit organization established in 1979, which is responsible for maintaining and restoring the heritage lodge and outbuildings in the Filberg Park.

The Filberg Festival, is the association’s largest fundraiser and the Comox Valley’s premiere cultural event.

All funds raised from this and other fundraising activities are used for this purpose and for the operational costs associated with managing the Filberg Park for the community to enjoy.

Proceeds from past festivals have supported the continued restoration of the heritage lodge and outbuildings that were first constructed in 1929.

The lodge, as well as the surrounding buildings, have a Scandinavian theme, now known as the “arts and crafts” style (recognizable for the extensive use of wood, steep pitches on the roofs and a rustic yet upscale look).

In 2015, funds from the previous years’ festival, in collaboration with 19 Wing Comox Engineering Department and the generous support of the Comox Rotary Club, built a permanent main stage structure. For the public, the hard work of the visionary board of directors of the association bestows a special place to visit.

Combine quality arts and crafts, great music, diverse food offerings and the

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beautiful surroundings of the Filberg Park and you have a recipe for a wonderful experience.

This year we celebrate Canada’s 150th birthday and the Filberg Festival’s 35th anniversary on BC Day Weekend. we invite everyone to join us Aug. 4-7 to celebrate the best of arts, crafts and music from across Canada.

For more information visit filbergfestival.com.

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‘Tis the season to sprawl out on a blanket, drink of choice in hand, listening to live music in the outdoor evening air.

And this year, the annual outdoor summer concerts that take the stage at the Filberg Heritage Lodge and Park have been reincarnated, yet again.

SUMMER OF SOUNDS IN FILBERG PARK

S

PHOTOS SUBMITTED

ome might know it as the Filberg Summer Concert Series; others may know it as the Filberg Summer Concerts; but now, the Filberg Heritage Lodge and Park Association (FHLPA) presents LIVE! In Filberg Park.

“We just wanted to refresh it a little,” says Brooklyn Galloway, the Association’s marketing and special events co-ordinator. “And so, through the name and the logo and the graphics we’re just aiming to draw in some new people who maybe didn’t know about the existing concerts or who knew what the concerts were in the past and might have had a preconceived notion.”

Although the name keeps changing, what remains the same is the quality of performers and community support.

This is the 35th anniversary of music in the park.

“It’s still family friendly, it’s still in the park; we’re just getting bigger and better,” Galloway says. “Filberg Park really is the most beautiful venue for a concert you can imagine. Surrounded by tall trees, while ocean and mountain views peak out from a large grassy meadow.”

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the annual music events to the next level is the addition of a new stage in the park’s upper meadow. Many volunteers and fundraising efforts came together in 2014 to build what’s officially called the Comox Rotary Stage. It was constructed by 191 CEF Engineering Flight from 19 Wing Comox and Comox Rotary did the additional rockwork.

Taking the stage this year will be: Jesse Roper, July 27 at 7:30 p.m.; Delhi 2 Dublin, Aug. 4 at 8:30 p.m.; and Ashley MacIsaac, Aug. 24 at 7:30 p.m. This year LIVE! In Filberg Park is focusing on folk rock, in keeping with past rootsy performers from Canada’s coast-tocoast.

Granting that FHLPA is trying to attract new faces to the music events, concertgoers of years past needn’t worry; Galloway says there’s still an appeal for everyone.

“This is a multifaceted park. There are so many different species of trees and flowers, which are really appealing to people into gardening, there’s also the history of the Lodge, the waterfront is amazing, the view is amazing,” she says.

“The park is very valuable to a lot of people, whether you’re from the Town

or not.”

Another key feature of the park is the onsite restaurant, the Summer Kitchen.

Community members are encouraged to grab tapas and drinks at any point before, during or after the concerts.

Something else that’s encouraged: dancing.

“It wouldn’t be a successful concert if people weren’t up dancing,” Galloway says with a laugh.

The park and lodge itself are operated and maintained through 100 per cent fundraising. The mission of the association is to protect the historic setting for all to enjoy. Every year the concert ticket sales go towards park preservation.

Tickets are on sale now and can be purchased right through to the concerts.

General admission to each show is $30 or $25 if you’re a FHLPA member.

Accompanied children 12 and under are free. A three-concert package is also available for $75 or there’s a threeconcert package plus a four-day Filberg Festival pass for $120.

For more, visit http://filberg.com/liveinfilbergpark/

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37

COMOX VALLEY ART GALLERY A NEXUS FOR ARTS-BASED INQUIRY

BY JOE SMITH Special to The Comox Valley Record

W

hat started off as a small Fourth Street storefront established in the mid-70s by a group of local artists has now become one of the cornerstones of arts and culture in the Comox Valley.

Originally known as the Central Island Arts Alliance, the name was changed to the Comox Valley Art Gallery in 1997 to better reflect its vision of becoming the focal centre of visual arts exhibition in the Valley.

In 2005, the gallery realized a long-term plan to relocate to a facility that would provide greater space for exhibitions, a shop where members could showcase and sell their work, as well as space for holding workshops and an area for administration.

With a mission to not only foster awareness of contemporary visual arts but to also provide an educational facility where people can learn more about art issues through artist talks, panel discussions, workshops and symposiums, the gallery is able to actively engage people of all ages and contribute to the overall cultural, social and

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The gallery is able to actively engage people of all ages and contribute to the overall cultural, social and economic vitality of the community.

economic vitality of the community.

“Over the past several years, we’ve activated an array of projects that have opened doors for federal and provincial funding,” said Sharon Karsten, executive director.

In moving these thoughts forward, the gallery is programming a number of events and activities throughout the summer months that are designed to engage the community at various levels of interest. In keeping with its mission to benefit the entire community these programs are open to everyone, from youth to seniors and while there is no fee set to participate in these activities, the gallery does accept donations to further develop its programming.

One of the motivating forces behind this programming is the ability to bring together not only artistic disciplines but also other organizations within the community. For example, the upcoming Image to Text to Image program brings together various organizations including Comox Valley Arts, NIC School of Fine Art and the Comox Valley Print Makers to name just a few.

Another upcoming highlight is the creative residency program where featured international artist Rita McKeough will be developing and presenting a large scale media installation project.

Her summer residency will involve creative research, collaboration with local and visiting artists, a Make Art Event and artist talks.

With more than 400 members which include both artists and patrons, the gallery truly has become a hub of creative activity for the Comox Valley.

More information about upcoming events and programs can be found at: comoxvalleyartgallery.com or by visiting 580 Duncan Avenue in Courtenay.

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10 QUESTIONS

What are 10 things you cannot live without in the Comox Valley? ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙

WITH SARAH SEEDS

Sarah Seads is the owner and founder of Equilibrium Lifestyle Management (ELM) and an accomplished runner, ultramarathoner and athlete.

Seal Bay Park Cumberland Forest Trails Comox Lake Dam - Trails and a swim.

Goose Spit- stairs, beach and amazing views.

Comox Glacier - those magic pink sunrises.

Nymph Falls Park- best swimming holes.

Extreme Runners- everything for my running habit.

Mountain City Cycle - everything for my biking habit.

Riders Pizza in Cumberland.

My health team- Ascent Physio, Bayview Chiro, Fit Chiro and Comox Valley Acupuncture.

What do you feel is one of the major social issues facing the Valley?

I believe that lack of access to affordable housing is one of the greatest social issues that the Valley is facing and thankfully it is starting to be a part of the discussion in our community.

Not as well-known, perhaps, but still an important issue, is the increasingly limited access to wild spaces surrounding the Comox Valley.

Every year there are more and more gates, regulations and obstacles to recreation in the beautiful wild spaces surrounding the Comox Valley.

Luckily, there are many passionate groups and individuals who are working hard to maintain and gain access on our behalf. Outdoor recreation is a way of life for many people who live in the Valley and the issues around land access need to be included in our community discussions.

Which non-profit received the most of your volunteer hours and why?

Cumberland Community Forest Society so they may protect forest lands in Cumberland. Access to wild spaces, on the Island and in the Valley, is an ongoing challenge and one that I believe is worth fighting for.

I believe strongly in the importance of nature immersion for recreation, leisure, education, mental health and healthy communities.

I have been helping to raise funds for the CCFS as the Race Director of the Perseverance Trail Run for the past 12 years.

PHOTO SUBMITTED

What’s on your bucket list?

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T R IO M AG A Z IN E | S UM M ER 2 017

Ooooh! This is one of my favourite questions to ask my own clients. I have been so fortunate to have had many amazing adventures over the years that I no longer have a real list.

However, every year (usually at the start of winter) I get my little list going for the next year and get to work making it happen for myself and ELM. Last year ELM went to Iceland for an ultra marathon, this year we are headed to Colorado for a six-day run through the rockies and next year ELM will be heading to Europe for the first time to run through the Alps for seven days. So many great adventures to be had.

Where is the best place (in your opinion) in the Valley to watch the sunset?

Top of Albert Edward.

Where is the best place to take your partner on a date in the Comox Valley?

Goose Spit with sushi takeout.

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Where do you spend your free time?

In the woods.

Where was the first place you ate when you landed in the Valley? What did you have?

The Atlas likely. Those yummy fish tacos!

What sports teams/athletic groups do you support?

Team ELM all the way. I coach individuals and groups in the Comox Valley and all over the globe via Team ELM Online. My clients are training for life and for events from hikes to runs and bike rides/races and everything in between. They are my number one team!

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What is your favourite 'staycation' spot or spots?

Kingfisher for a day at their spa for sure.

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PARTING SHOT

O KIRSTY KNOWLAN P H OTO G R A P H E R 46

riginally from the lower mainland, and after spending 35 years in Vancouver, Kristy Knowlan moved to the Valley three-and-a half years ago.

Being on the Island has inspired her to photograph subjects around the water’s edge: sunsets, creatures, and of course the water itself.

The post-processing portion of photography is something Kristy also devotes time to. She

T R IO M AG A Z IN E | S UM M ER 2 017

loves to manipulate and layer photos - this stems from her graphic design background.

Kristy’s photographic philosophy: “We see things differently, we feel different emotions in what we see. It fascinates me when you have two photographers at the same place, taking a shot of the same thing, yet both images can be completely different. Photography is definitely an art form as it can stir emotion and passion in the observer of the photo.”

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