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PEARL A P R I L / M AY 2 0 1 8

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Spring time...

Spring cannot come soon enough this year… we are all yearning for warmth, sunshine and a fresh new perspective. Sidney SeniorCare can help you add that ‘spring’ to your step, with home support services customized to your lifestyle, and the changes that the new season brings. With Sidney SeniorCare in your life, you’ll feel inspired, and have the time, to grow something special.

...an opportunity to grow together.

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Salt Spring Island 250-538-7411 or 1-855-252-5641 (toll free)

CONTENTS APRIL/MAY 2018

8 Editorâ€™s letter 10 Lay Low 16 Salads for the Soul 20 Art and Stone 26 Hello Sunshine 30 Aim for the Stars 34 Making Music 38 Old Colony 1911 41 The Glory of Tulips 44 Meet our Advertisers 46 Paws on the Peninsula

on our cover Model Sarah Parfitt, photographed at Sea Cider Farm & Ciderhouse. Photo by Lia Crowe

34 38 GROUP PUBLISHER Penny Sakamoto 250.480.3204 INTERIM PUBLISHER + ADVERTISING INQUIRIES Dale Naftel sales@peninsulanewsreview.com 250.656.1151 EDITOR Susan Lundy lundys@shaw.ca ASSOCIATE EDITOR Lia Crowe 4

CREATIVE DIRECTOR Lily Chan PEARL CREATIVE & DESIGN Lorianne Koch PHOTOGRAPHERS Don Denton Lia Crowe Hans Tammemagi CREATIVE SERVICES Rosemarie Bandura Michelle Gjerde

PEARL APRIL/MAY 2018

ADVERTISING Dale Naftel sales@peninsulanewsreview.com 250.656.1151 DISTRIBUTION Marilou Pasion marilou@blackpress.ca 604-542-7411

PEARL magazine is published six times a year 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 Pearl. The contents of Pearl magazine are protected by copyright,

prohibited without written

103-9830 Second Street, Sidney, British Columbia PH 250.656.1151

consent of the publisher.

www.peninsulanewsreview.com

including the designed advertising. Reproduction is

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Angela is an award-winning journalist, poet, and freelance writer and editor. She is excited to be able to more deeply explore the Saanich Peninsula in her writing, particularly in her home community of Sidney.

Born and raised in Victoria, Lia spent the first decade of her career working in the international fashion industry, and now has more than 10 years’ experience working on the editorial side of lifestyle magazines.

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Don is the Photo Supervisor for Black Press, Greater Victoria. He contributes photographs to magazines such as Boulevard, Tweed, Monday and Pearl.

Chelsea is a lifestyle writer and has had the opportunity to write stories about people and places around the world. One of Chelsea’s favourite places to write about is her home in the Saanich Peninsula.

Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

Sean McIntyre is a freelance writer from Montreal who now works, plays and enjoys living on Salt Spring Island with his wife, Natsuko, and their dog, Goma.

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Hans’ writing includes travel, environment and native culture. He has penned 10 books and writes for numerous newspapers and magazines in Canada and internationally.

Shai brings over 20 years of experience as a leader in sales training and fashion and personal style development. She and her style team work their magic at House of Lily Koi in Sidney BC.

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Sunday, May 27th, 2018 Register online. Fundraise online.

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Riders of all ages are encouraged to join this fun, family-friendly community ride along the Lochside Trail to raise funds for our Palliative Care Unit. Registration is online at sphf.ca and, new this year, riders will be able to have their own fundraising targets to share and collect pledges from friends and families. Join us to celebrate Denis, a passionate cycling advocate, and help us make it our most successful ride ever!

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PHOTO BY LIA CROWE

EDITOR’S LETTER SUSAN LUNDY

A toast to voyages near and far

hen my husband Bruce and I married four years ago, we added an unusual “toast” to our reception’s glass-clinking speeches. We toasted our “exes” — the parents of our children — who were invited to the wedding because we are all still good friends. It was an all-around fabulous wedding, but it’s this toast that people still talk about. I thought of this as I travelled to Milan, Italy, in early March for the opening of my daughter’s first big, solo art exhibit. It was a nutty trip: 22 hours to get there, three and a half nights there and 26 hours to get back. Bruce couldn’t get away and my ex, Derrick, suffers severe anxiety around flying … so they both bowed out. I ended up travelling with Derrick’s partner, my daughters’ stepmother, Sandra. Some people may have raised their eyebrows at this — but it was perfect. Turns out, we travel really well together, and that’s not necessarily a common thing. There are people in the world who I love dearly, but with whom I cannot travel. But on this trip, Sandra and I always seemed to reach the same decisions on what to do, where to go, what to eat, when to sleep. We also have similarly high coffee addictions and mutually low alcohol tolerance, so we synced well both morning and night. And we’re of the same mind when it comes to packing. Bruce scoffs at me for being such an eager packer. I make a list, pack early, change the list, unpack, repack! I was happy to learn that Sandra also packed two weeks ahead of time for this trip — when the weather forecast had temperatures

hovering around 12-15 degrees — and (like me) had to start packing again as those temperatures plummeted. It was freakishly cold in Milan; it even snowed. We both had clothes in our bags that never got worn as each day we bundled into the same, warmest arrangement of layers.

THE TRIP HOME FELT LIKE AN EPISODE OUT OF THE AMAZING RACE. (IN FACT, WE AGREED, WE’D MAKE GREAT CONTESTANTS — WHO WOULDN’T CHEER FOR A TEAM OF EX AND CURRENT WIVES?). Early on in our planning, Sandra and I collectively decided, “Meh, we’ll just save funds on accommodation and spend the last night at the airport prior to our 7 am flight out.” We’d both travelled a lot in our 20s and slept in airports all the time back then. Happily, we both came to our senses and decided to book a fourth night at the Airbnb. Unhappily, we both felt most comfortable getting to the airport early, and since we didn’t know how long it would take to get there, we booked a taxi for 3 am. We arrived

at precisely 3:11 am — and the airport didn’t open until 4 am. (Ahem, good thing we hadn’t arrived at midnight, planning to sleep there.) The trip home felt like an episode out of TV’s The Amazing Race. (In fact, we agreed, we’d make great contestants — who wouldn’t cheer for a team of ex and current wives?). Our plane sat on the tarmac for three hours in Milan, waiting for snow removal at Gatwick, our connecting city. Our late arrival there sent us dashing through the terminal to catch our next flight — this one to Calgary. It was ultimately delayed as well, prompting an even faster, adrenaline-laced run through that terminal, this time adding more fun with customs, security and a long, winding route to the departure gate. But the point is — we took it all in stride, had lots of laughs and throughout the entire trip always seemed to be on the same page. Speaking of that, let’s get into the pages of Pearl. There’s a bit of travel here too. Writer Hans Tammemagi takes in the thousands of tulips in Ottawa, and writer Angela Cowan journeys to Salt Spring to explore a spectacular house. David A. Spence shares his voyage of discovery collecting Old Colony 1911 silverware, while Sean McIntyre takes us out of this world to star-gazing parties. There’s also food, fashion, yoga, a new home furnishings page — featuring seasonally appropriate loungers — and an interview with renowned pianist Michael Kaeshammer. “Here’s to exes, good travel partners and a voyage through the pages of Pearl.” P

Susan Lundy is a former journalist and two-time recipient of the prestigious Jack Webster Award. Her award-winning stories have appeared in numerous publications, and she is also the author of Heritage Apples: A New Sensation (Touchwood Editions, 2013). 8

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PEARL INSIDER [ health+ fitness]

POWER AND RELEASE Energize and revitalize through Iyengar Yoga

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PHOTOGRAPHY: DON DENTON

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Iyengar Yoga instructor Marlene Miller.

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etting back into the groove of life after a blissful four-day getaway with my partner has proven to be more difficult than anticipated. My body feels out of alignment from long days wearing heels, and my muscles are lethargic from lack of use. I have to dig very deep within myself to muster up the energy to participate in an hour and a half Iyengar Yoga class with the Peninsula Yoga Centre Society (PenYoga). Walking into class, Iâ€™m not sure what to expect; I have practiced several different forms of yoga, but I have yet to try Iyengar Yoga. The class is held at the Mary Winspear Centre in Sidney, where I am welcomed into the yoga studio by Marlene Miller. Marlene is a petite and impossibly well-postured woman with kind eyes and a warm smile. She has been practising Iyengar Yoga since 1975 and is a teacher trainer with the Iyengar Yoga Centre of Victoria, an active member and Assessor of the Iyengar Yoga Association of Canada, and a founding member of PenYoga. The studio is bright and airy. I have my yoga mat tucked under my arm but quickly notice a set of shelves at the far end of the room containing all of the necessary equipment. I place my own yoga mat in one of the available storage cubbies and Marlene helps me gather the bits and pieces I will need for the class.

TODAY’S CLASS HAS A STRONG FOCUS ON INVERTED POSTURES, WHICH INCLUDE THE HEADSTAND, HANDSTAND, FOREARM STAND AND SHOULDER STAND. TALK ABOUT A NEW PERSPECTIVE ON LIFE! After unrolling a mat and two yoga blankets on the ground, I join the other class members by lying flat on my back with my legs pressed against the wall. Iyengar Yoga has an emphasis on alignment (asana) and controlling breath (pranayama). The practice does not follow a consistent sequence of movements in every class — diversity in class structure prevents overusing and over-stretching muscles, effectively reducing the number of injuries practitioners may experience. Props, including blocks, ropes, belts, foam pads and stools, are used to assist students to achieve poses. As I settle into the position on the floor, the muscles in my legs begin to uncoil and the tension rolls through my body and out the top of my head. I quickly lull into a state of relaxation that is quite foreign to me. A short time later, I am delicately drawn back to the present by the gentle chiming of bells. Following the lead of my fellow classmates, I roll over and pull myself into a cross-legged position for the Invocation to Patanjali — a beautiful Sanskrit chant that traditionally initiates the beginning of every Iyengar Yoga class. Marlene guides us through a series of postures with such expertise and direction that I become confident performing positions that are new to me. When I begin to struggle to achieve a posture, Marlene provides a block or bolster to help me work through the challenge in order to reach proper alignment. Each pose forces me to engage my muscles while stretching them out. Between positions, I take note of the people around me. There is a vast array of ages and abilities in the room. Marlene knows all of the students, their limits and any health or physical ailments they have — and she customizes positions through the use of props and encouragement for each student. Today’s class has a strong focus on inverted postures which include the headstand, handstand, forearm stand and shoulder stand. Talk about a new perspective on life! These postures have a variety of benefits to the body including improving circulation, energy and immunity. Inverted postures provide the brain with more oxygen and blood, enhancing cognitive function such as concentration, memory and processing abilities. They also help to relieve sinus congestion, which I learned when the woman practising next to me was inverted and a week of sinus pressure finally released for her. Marlene begins to wrap up the class and I am truly shocked that an hour and a half of slow movements has flown by this quickly. After saying my goodbyes, I step back out into the world. I feel a state of renewal that is borderline cliché to the glorious spring afternoon. The knots and pain in my body have disappeared and while I am fatigued from working my muscles, I feel a current of energy pulse through my mind and I feel a few inches taller in my step. P

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PEARL INSIDER [ food + drink]

SALADS FOR THE SOUL Go green with Chef Heidi Fink WORDS: CHEF HEIDI FINK

PHOTOGRAPHY: DON DENTON

y winter’s end, many of us are absolutely craving fresh greens and vegetables. I want foods that are just out of the ground, tasting of real spring. Greens that mean it: sharp, peppery, earthy, mineral, pungent, refreshing. Fresh new vegetables that entice the palate and spark a jaded appetite. I hope you’re with me. For this reason, among many, we are blessed to live on Vancouver Island. Our sub-Mediterranean climate allows for a longer growing season and earlier harvest of the freshest new vegetables. Right now, we can be enjoying a meal of locally grown lettuces, spring greens and baby greenhouse-grown vegetables. By late May, it feels as though the farmers’ markets are in full summer swing and I have to hold myself back from spending my entire pay cheque on boutique vegetables. Craving satisfied. We are lucky to have so many markets for fresh, early spring produce on the Saanich Peninsula. The farmers’ markets are all open by late May or early June. Try the North Saanich Farm Market or Peninsula Country Market for beautiful fresh local produce. Great year-round farm stands and shops include Michell Bros. Farm, Dan’s Farm and Country Market and Red Barn Markets. I particularly love the produce found at Sun Wing Greenhouse and SunTrio Farm, both in a Central Saanich, because they have local vegetables available so much earlier than usual and so it feels like a major treat to shop there! My spring salad comes in many forms, depending on what I find at the market or what I have on hand in my pantry. At its simplest, the salad is a plate of lettuces and spring greens, drizzled with homemade vinaigrette. This is my go-to if I don’t have a lot of time, and especially if I have some more flavourful salad leaves in my crisper: chicories like radicchio and endive, peppery greens like mizuna and wild arugula, or something tender and sweet like miner’s lettuce and pea sprouts. A plate of these with a great oil and vinegar, and my craving for fresh greens is satisfied. At its most elaborate, a spring salad can be a fantastic hearty meal. By mixing leaves and a delicious dressing with a variety of steamed and

PEARL APRIL/MAY 2018

raw vegetables, proteins (fish or boiled eggs are my favourites), herbs, cheeses, nuts, even fruit, you can create a seasonal meal that is both simple and elegant. No matter how involved the recipe, I focus on the vegetables — their peak-of-freshness is really what sets this kind of salad apart. The joy in finding local greenhouse-grown snap peas or cherry tomatoes in early spring, or delicious local asparagus and early potatoes in later spring, calls for celebration in the kitchen and attention to preparation. A salad with a few carefully chosen perfect vegetables cannot be had every day of the year, so I take my time and enjoy the process. It’s important to focus on what you like and what you are able to cook without making yourself crazy. Find a salad dressing that you love, and work with the ingredients on hand or those you have wanted to try. I prefer to lightly steam or cook a variety of harder vegetables (carrots, broccoli, snap peas, asparagus, new potatoes, beets) and include them with the fresh raw vegetables (radishes, chives, cherry tomatoes, cucumbers). Lightly cooking the harder vegetables improves their colour, flavour and digestibility. All the ingredients (salad dressing, washed and ripped leaves, cooked vegetables, cooked proteins) can be prepared in advance and assembled when ready to eat. As a final note, remember that many salads can be served warm, meaning that one or more of the main ingredients, as well as the vinaigrette, can be heated before being tossed with the rest of the ingredients. This is an especially good way to introduce yourself or your family members to the robust and unbelievably nutritious bitter lettuces. The warmth of a heated vinaigrette wilts and mitigates the bitter edge of these greens, making them more palatable for the average eater, but still plenty flavourful for the adventurous. For a start, try Maple Balsamic Vinaigrette heated and tossed with arugula and radicchio. For my favourite warm salad, try the Warm Endive Salad with garlic and grainy Dijon mustard. Satisfy your spring appetite with any of the following recipes. Happy cooking!

I PARTICULARLY LOVE THE PRODUCE FOUND AT SUNWING GREENHOUSES AND SUNTRIO FARM, BOTH IN CENTRAL SAANICH, BECAUSE THEY HAVE LOCAL VEGETABLES AVAILABLE SO MUCH EARLIER THAN USUAL AND IT FEELS LIKE A MAJOR TREAT TO SHOP THERE!

APRIL/MAY 2018 PEARL

WARM ENDIVE SALAD This sophisticated and flavourful salad can be served as a first course to any meal, or as a side vegetable. Its slightly bitter edge, rounded with plenty of sautéed garlic and tangy Dijon mustard, makes for one of the tastiest palate-tinglers around.

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8 oz (about ½ large head) curly endive, washed and chopped into 2-cm pieces 2 Tbsp red wine vinegar 1/8 tsp salt 1 tsp grainy Dijon mustard ¼ tsp freshly ground black pepper ¼ cup extra virgin olive oil 3 cloves garlic, minced 2 fillets of anchovy, minced ¼ cup roasted pine nuts or walnuts In a large mixing bowl, combine the red wine vinegar, salt, grainy Dijon and black pepper. In a large saucepan, combine the extra virgin olive oil with the minced garlic and minced anchovy. Place over medium heat and cook, stirring constantly until the garlic is fragrant but not coloured. Immediately add the washed and chopped endive, stirring vigorously with a wooden spoon or tongs until the leaves are coated with garlicoil-anchovy mixture and have begun to wilt very slightly, about 1 minute. Immediately dump the contents of the saucepan into the mixing bowl with the vinegar-Dijon mixture. Toss with tongs or two wooden spoons until well-mixed and the endive leaves are evenly coated with the vinegar mixture. Transfer to a serving bowl or platter, garnish with the toasted nuts, and serve immediately. Leftovers can be kept up to 5 days and be eaten cold. The salad will lose its vibrant green colour after the first few hours.

ROASTED RHUBARB VINAIGRETTE This goes particularly well with salads containing fruit and/or nuts. ¾ cup chopped rhubarb (fresh or frozen, thawed) 1 tsp oil pinch salt 3 Tbsp freshly-squeezed lemon juice 1 Tbsp water ¼ tsp salt, or more, to taste ¼ tsp sugar 2 Tbsp light oil (grapeseed or sunflower) Preheat oven to 400 F. Cover a baking sheet with parchment paper and set aside. Toss the chopped rhubarb in a bowl with the teaspoon of oil and the pinch of salt; spread in a single layer on the parchment-lined tray and place in the preheated oven. Roast for about 15 minutes, until the rhubarb is softened but not completely mushy. Remove from oven and allow to cool while preparing the remaining ingredients. Place the roasted rhubarb, lemon juice, water, salt, sugar and oil in a blender and process until smooth. Taste and adjust for salt. The dressing is very tart; if you would like it sweeter, add a bit more sugar. Thin the dressing with a bit of water, if desired. This dressing will last up to five days in the fridge.

Get Hooked on Fifth.

2016

Warm endive salad.

LEMON VINAIGRETTE My favourite salad dressing in the whole world. The oil will solidify in the refrigerator. Bring the dressing out to sit at room temperature while you are making and assembling the salad, to give the oil enough time to “melt.” 1 small clove garlic, minced or pressed 1 Tbsp finely minced shallot ½ tsp Dijon mustard ½ tsp salt ¼ tsp fresh ground pepper ¼ cup freshly squeezed lemon juice (or substitute 2 Tbsp local apple cider vinegar) Grated zest of ½ lemon, or more, to taste 1 Tbsp honey ½ cup extra virgin olive oil In a small bowl, whisk together the garlic, shallot, herbs, mustard, salt pepper, lemon juice, lemon zest and honey. Slowly drizzle in the oil, whisking until thoroughly emulsified. Pour into glass jar and refrigerate. This dressing will last up to 2 weeks stored in the fridge. Shake well before using. Makes ¾ cup.

HERBED VINAIGRETTE Use the Lemon Vinaigrette recipe (above) omitting the lemon zest, substituting a good-quality vinegar of your choice (red wine, white wine or apple cider) for the lemon juice, and adding 1 to 2 tsp minced fresh thyme, 1 Tbsp minced chives, and 2 Tbsp minced flat-leaf parsley to the mixture. P

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“I WANTED TO GIVE THE SENSE OF STRUCTURE, OF SPACE AND CAPACITY. I WANTED IT TO SEEM LIKE THE STRUCTURAL ELEMENTS WERE VISIBLE.” 20

PEARL APRIL/MAY 2018

Entrance to B&B Stonehouse onwith Salt The great room at Stonehouse on Salt B&B Spring SpringAtIsland. bronze Kathy Venter sculpture. right, Opposite entrance page, way with huge by artist Lynn Demers. brass sculptures bysculptures Lynn Demers.

ART AND STONE Art-infused house is bold, distinct, beautiful WO R D S : A N G E L A C OWA N

PHOTOGRAPHY: DON DENTON

hen I first get to the Stonehouse Bed and Breakfast on Salt Spring Island, I quickly find myself alone as my travelling companions — Pearl’s Don Denton and Lia Crowe — trek outside to seek out exterior photo opportunities. Left to my own devices, I’m drawn to the selection of books balanced along the low stone windowsill of the great room; I spot a Mark Twain biography as thick as my ankle and a hefty stack of New Yorker magazines. The well-worn leather furniture is regal but comfortably opulent, in a way that invites you to nestle in and tuck your feet up. Positioned in a place of honour behind me is an exquisite Bösendorfer grand piano, and as I am alone, I can’t resist laying my fingers on its keys. I plunk out the first few bars to Bach’s “Suite No. 1 prelude” and listen as the notes resonate out and up into the open space. Already, I feel like this place has a particular personality all its own. When owner John Lefebvre appears, he shakes my offered hand, then pulls me in for a “West Coast” hug. Despite the impressive surrounding architecture, almost immediately we start talking about the art that inhabits the place. Three life-size terra cotta sculptures of women in various poses of submersion

APRIL/MAY 2018 PEARL

Above, Bösendorfer grand piano and various art pieces in the great room. At right, sculpture by Kathy Venter. Opposite page, sculpture and view of The Stone Circle.

PEARL APRIL/MAY 2018

hang suspended from the ceiling in the great room, the work of Salt Spring artist Kathy Venter. They’re fascinating in their movement and sheer size, and how they take up such space and yet aren’t the dominating force in the room. Looking around, much of the art is figurative: a soapstone woman lying beneath the piano, a subtly toned painting of a geisha tucked into the hall and a compelling piece hanging in the kitchen that I cannot take my eyes from. A portrait of a pair of legs, the painting is full of rich earth tones and crimson flowers strewn at the base. The flesh of the legs at their unfinished tops seems almost petal-like, with fluttery edges, while below it’s pierced through at odd, surgical angles with branches. The artist, fellow Salt Spring Islander Leanne Brusatore, had been involved in a car accident which irreparably damaged her legs, John tells me. “When I met her, she was considering having one of them removed,” he says. “This is her artistic rendition of trying to heal her ruined legs the natural way.” It’s at once beautiful and deeply unsettling, a combination John is often drawn to in his ongoing pursuit of art. And to have it hanging front and centre in the kitchen speaks to his predilection for bold design choices. As we move into discussing the renovation and the building itself, I note there are a number of aspects which, taken individually, seem like they would lean toward being overwhelming: the steel wall studded with rivets surrounding the fireplace; the five-foottall, iron-framed lantern laced with cow hide hanging from the peak of the vaulted ceiling; the sharp-edged iron blades reminiscent of fish bones, and the heavy, dark wooden beams overhead. Some of the decisions did give him momentary pause, admits John. “I think people tend to back away [from design choices] when they get that feeling,” he says. But instead, he pressed forward, and the result is a space that has a distinct, bold personality. Looking around, I think one of the reasons it works so well is because of the abundance of heavy, grounding materials in combination with so much open space. During the renovation process (which took several years after John bought the property in 2006), two walls were removed from the main building to drastically open up the space, and reinforcing steel was added throughout the structure. Tiles were stripped from the floors, and the concrete beneath ground and polished. Outside, the stone exterior — which had previously only extended several feet up the walls — had its flat top layer taken off, and local stonemason Ron Crawford then took the stone to the rooflines, giving the building the old-world feel John wanted. “I wanted to give the sense of structure, of space

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Painting by Leanne Brusatore.

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and capacity,” he says. “I wanted it to seem like the structural elements were visible.” And just as the interior art informs so much of the aesthetic, so too do the installations outside. Set directly in the middle of the walkway to the main entrance is a narrow, carved basalt column, slowing down the approach to the building. Flanking the outer stone walls are two enormous bronze statues of empty, kneeling kimonos, at once meditative and sorrowful, a way to honour the Japanese-Canadians who had much of this land confiscated. Perhaps most alluring though, is the stone circle a little ways from the main building. In the stark sunlight of this windy spring day, these 13 stone structures — some over 16 feet high — stand as silent figures, passively observing the goings-on at the bed and breakfast, offering a further respite from the already relaxed atmosphere of the island. Inspired by John’s encounters with stone monuments while travelling England, the columns are built of several chunks of stone each, ground to fit over countless hours until each has its own unique shape and identity. “It was a beautiful way to honour stillness and silence,” says John as we stand in the midst of the circle, just next to a smaller ring of eight stones within called The Witnesses. Gazing out over the Stonehouse, the view, the circle, John muses: “What I really wanted to achieve was to establish a contemplative escapetype of retreat. Our guests come to quickly appreciate it’s about stillness and thoughtfulness.” And in that moment, I’m again alone, feeling the reassuring solidity of the earth beneath and the standing stones, breathing in the quiet. And I know exactly what he’s talking about. P More info at: saltspringstonehouse.com

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PEARL INSIDER [ fashion]

Hello Sunshine! STYLING: SHAI THOMPSON PHOTOGRAPHY: LIA CROWE

pring has arrived on the Saanich Peninsula and flowers are blooming everywhere — including an explosion of beautiful floral fashion. On location at Sea Cider Farm & Ciderhouse in Saanichton, we present the best in powder pinks and juicy corals set against sky blues. It’s a good reminder that spring is a season of colour and joyful expression.

Black and pink blossom dress ($68) by IMNYC, black and gold leaf stretch belt ($18) and gold-plated blush glass earrings ($78) by L B Designs, all from House of Lily Koi Luxury Consignment; toffee suede cork block heel shoe ($140) by Toms from Waterlily Shoes, Bags & Accessories.

Garden print with butterfly tunic top ($68) by Amma, salmon flower fascinator ($13) and multi-floral shawl ($25), all from House of Lily Koi Luxury Consignment. APRIL/MAY 2018 PEARL

Cream hat ($155) by Canadian Hat and blush tote ($120) by Louenhide, both from Waterlily Shoes, Bags & Accessories; blush floral top ($129) by Tai Fun from W.J. Wilson; pink blazer cardigan ($125) by Parkhurst from Barbaraâ€™s Boutique; blush pearl citrine & Swarovski crystal earrings by L B Designs and pearl necklace ($28) from House of Lily Koi Luxury Consignment.

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Excellent single malt scotches and fine, rare vintage wines. Let our experienced advisors assist you with your selection.

All single malt scotches are government priced or better! Robins-egg-blue and tangerine hibiscus floral maxi dress ($48) by Pink Blush, tangerine and blush floral sandal ($278) by Prada, rose gold butterfly necklace ($18), blush hoop crystal earrings ($18) and gold rhinestone headband ($15), all from House of Lily Koi Luxury Consignment.

Makeup: Jen Clark. Hair: Magella Reynolds of Barrel Hair Co. Model: Sarah Parfitt. Photographed on location at Sea Cider Farm & Ciderhouse.

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PEARL [ feature story]

Ai he

fo st

PEARL APRIL/MAY 2018

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Ben Dorman inside the visitor centre on the observatory grounds with a telescope used at star parties. He’s reflected in the original mirror, built in 1914, for the observatory’s Plaskett Telescope.

A party that’s out of this world WORDS: SEAN MCINTYRE PHOTOGRAPHY: DON DENTON

“MANY PEOPLE IN VICTORIA DON’T REALLY KNOW THAT THE CITY IS THE CENTRE OF CANADIAN ASTRONOMY AND THAT THIS IS STILL A WORKING OBSERVATORY, AS IT HAS BEEN FOR 100 YEARS.”

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hen John Stanley Plaskett and a crew of engineers and astronomers cut the ribbon to officially open the Dominion Astrophysics Observatory in 1918, Little Saanich Mountain was the place to be. Tour groups from Victoria joined visiting academics and curious neighbours on clear summer evenings for star-gazing events that promised an unprecedented window into the heavens. The public’s yearning to glimpse into the cosmos persists and as Ben Dorman — chair of a volunteer-run group called Friends of the Dominion Astrophysical Observatory — notes, “Hosting the star parties is a tradition we intend to continue.” Thousands of visitors make their way to the summit of what’s now called Observatory Hill for these Saturday evening festivities. This year’s star-viewing sessions began on April 21, which coincided with Astronomy Day. Star parties continue weekly until the first weekend of September. Twenty public evenings are planned for the coming season, including a special anniversary celebration on Saturday, May 5 that coincides with the Plaskett Telescope’s centennial anniversary of seeing first light. Star-gazing events begin by the parking lot, where amateur astronomers and astrophotographers affiliated with the Royal Astronomical Society of Canada (RASC) set up their telescopes and unwrap high-powered binoculars to probe the sky in search of solar flares, orbiting planets and other curiosities from the farthest visible reaches of space.

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Easel Mate Studio • 11435 North Saanich • 250 655 0600 For invite to Exhibition --- Contact art@easelmate-art.ca APRIL/MAY 2018 PEARL

PHOTO BY RICK ROBINSON

Regulars are eager to point their scopes in the right direction to help newbies navigate through the dense web of constellations that span the sky. Beyond the parking lot, members of the Friends of the DAO offer a wide-range of activities for participants of all ages and knowledge levels. The central idea behind every star party from the very beginning, Ben says, is to make everyone feel welcome. By making the stars accessible, volunteers hope to kindle a lasting interest about the wonders of outer space and a curiosity about the unanswered questions that emerge from looking ever deeper into space. An average program includes astronomy presentations and lectures, planetarium shows and tours of the famed Plaskett telescope. A 16-inch, research-grade telescope is also available for use by visitors who can peer into space when the sky is clear. Topics among the two dozen lectures offered last year included The Turbulent Birth of Stars, Journey to the Edge of the Solar System, An Astrophotography Primer and The History of the Hubble Telescope. Organizers are still putting the finishing touches on the 2018 lineup. Lectures are presented by researchers, authors and passionate amateurs. For the youngest participants, volunteers offer many kid-friendly attractions such as craft tables, scavenger hunts, interactive technology stations and stories inspired by the stars and planets. “We have so many other things on the hill that don’t require looking up,” Dorman says. “People are free to wander between all of those attractions or simply admire the view from the highest point on the peninsula.” The parties begin at 7:30 and run until 11 pm, rain or shine. Attendance to each session is free, as it has always been, but participants must register ahead of time, due to space constraints.

Dome tour during a Saturday star-gazing party.

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BY MAKING THE STARS ACCESSIBLE, VOLUNTEERS WANT TO KINDLE A LASTING INTEREST ABOUT THE WONDERS OF OUTER SPACE AND A CURIOSITY ABOUT THE UNANSWERED QUESTIONS THAT EMERGE FROM LOOKING EVER DEEPER INTO SPACE .

Organizers encourage star party enthusiasts to sign up early since the event’s popularity continues to grow. “Even with solid downpours, we’ve never had a night with fewer than 50 people,” Ben says. The events are made possible thanks to the Friends of the DAO and enthusiastic members of the RASC’s Victoria Centre. Support is also provided by Herzberg Astronomy and Astrophysics and the National Research Council of Canada. “Our attitude is that we want to have the site open as much as possible,” Ben adds. “We want people to be able to come up and see real scientific instruments and speak with real scientists. Many people in Victoria don’t really know that the city is the centre of Canadian astronomy and that this is still a working observatory, as it has been for 100 years.” Ben was among a group of local residents who jumped into action about five years ago when federal government funding cuts came close to eliminating the DAO’s public outreach capabilities. Feeling that the shortfall would swiftly whisk public recognition of the DAO’s important role into a black hole of obscurity and possibly abort the next generation of astrophysicists and astronomers, Friends of the DAO worked to keep the centre’s work front and centre. Ben says people are always amazed to watch as the colossal observatory dome rotates and emerges into position. The heritage site is unlike any other in that it captures the essence of Canadian astrophysics history, present-day capabilities and the potential for limitless growth. “We want to develop these kinds of resources and information to teach people about this site,” Ben says. “This direct experience we can give people is something that can change people’s lives and careers.” P Further information about the star parties 2018 season is available at www. thecentreoftheuniverse.net or by getting in touch at info@observatoryhill.org.

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APRIL/MAY 2018 PEARL

PEARL [ feature story]

PEARL APRIL/MAY 2018

MICHAEL KAESHAMMER

MAKING MUSIC â€¦ AND MUCH MORE WO R D S : H A N S TA M M E M AG I

PHOTOGRAPHY: DON DENTON

APRIL/MAY 2018 PEARL

Not only is he a world-class musician but also a charismatic showman whose passion and energy make him one of the most entertaining performers in Canada.

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confess to being a bit startled when Michael Kaeshammer says, “I’m passionate about cooking — I love cooking as much as Bookkeeping/Payroll/Bill Paying I love music because it’s just as creative.” Quite a statement, Financial Statements considering he started as a musical child prodigy and today is a charismatic, internationally renowned piano virtuoso. Consulting & New Business Advisory Perhaps I should have guessed, for Michael is the only musician I know who posts recipes on his website: scallops with fennel puree and Consultation Specialists pesto spread, for example. “I make everything from scratch, including bread dough and pasta,” No Appointment Necessary. he says, adding, “In the future I’d like to combine cooking with music, perhaps in a TV show.” Michael grows his own herbs, tomatoes, kale and chard on his property in Deep Cove. Although now firmly entrenched in North Saanich, Michael grew up in Offenburg, Germany, where he studied classical piano for seven no appointment necessary personal tax preparation years. At age 13, he became interested in boogie-woogie and jazz piano. Call us: 250.652.7845 His father, Rolf, was a huge influence, instilling in him a love of music, Basic Returns 102-7851 East Saanich Rd. | peggyyelland.com especially jazz. As a teenager, Michael began playing in clubs and starting at concerts around Germany and Europe. (5 Slips Maximum) When Michael was 18, the Kaeshammer family moved to the Saanich Peninsula where Michael has lived ever since, apart from Peggy Yelland & Associates Inc. is a local six years spent in Toronto and two years in the United States. (His LIEBESLIEDER-WALZER LIEBESLIEDER-WALZER Saanich Peninsula accounting firm which parents moved back to Germany.) LIEBESLIEDER-WALZER Johannes “The Saanich Peninsula is my favourite place in the world,” Michael provides the following services: Johannes avows. 2:30 p.m. LIebeSLIeDer-WaLZer Johannes BRAHMS “It’s my ‘Happy Place.’” Johannes Johannes Sunday,2:30 April 2018 SONGS • 22, Personal & Corporate Income Tax p.m. Soon after arriving here, Michael began performing at festivals LOVE MADRIGALS 2:302:30 p.m.& p.m. Sunday, April 22, 2018 St. Elizabeth’s • Church Bookkeeping/ Payroll/ Bill Paying across Canada. In 1996, his first album, Blue Keys, was released. A Conducted By Nicholas Sunday, AprilApril 22,Fairbank 2018 Sunday, 22, 2018 LOVE SONGS & MADRIGALS St. Elizabeth’s Church 10030 Third St., Sidney • Financial Statements second album, Tell You How I Feel, came out in 1998, followed two St. Elizabeth’s Church St. Elizabeth’s Church LOVEbySONGS & MADRIGALS conducted Nicholas Fairbank Sun, April 22 •St., 2:30pm 10030• Third St., Sidney LOVE SONGS & MADRIGALS Consulting & New Business Advisory years by No Strings Attached. He has now produced 11 albums 10030 Third Sidney LOVE SONGS &later MADRIGALS 10030 Third St.,Street, Sidney conducted by Nicholasconducted Fairbank by Nicholas Fairbank St. Elizabeth’s Church, 10030 Third Sidney • Construction Specialists the 12th, Something New, will be released this April. conductedand by Nicholas Fairbank Michael will be featuring the album at the Mary Winspear Centre, TICKETS TICKETS Adults- $18 Advance - $15 Sidney, on April 23 — a concert well worth attending, for not TICKETS TICKETSEast Saanich Road - $15 StudentsAdults– $5 Call$18 us:Advance 250-652-7845 Adults$18102-7851 Advance - $15- $15 only is he a world-class musician but also a charismatic showman Adults$18 Advance Students – $5 KETS Tanner’s Books, Sidney $15 Students – $5Saanichton, B.C. V8M 2B4 TICKETS www.peggyyelland.com TICKETS whose passion and energy make him one of the most entertaining Tanner’s Books, Sidney Students – $5 Advance - $15 Brown Paper Tickets Tanner’s Books, Sidney Adults$18 Advance $15 Tanner’s Books, Sidney Adults- $18 Advance - $15 Brown Paper Tickets 5 performers in Canada. Brown Paper Tickets On-line: Students – $5 $5 ey Brown Paper Tickets oks, Sidney Students –On-line: On-line: Tanner’s Books, Sidney viachoralis.ca/tickets In Deep Cove, I follow a curving driveway from a gate to his large, On-line: Tanner’s Books, Sidney viachoralis.ca/tickets r Tickets viachoralis.ca/tickets Brown Paper Tickets viachoralis.ca/tickets Brown Paper Tickets grey, two-storey house surrounded by expansive lawns, gardens and On-line: Anna Shill, soprano On-line: ca/tickets viachoralis.ca/tickets tall Douglas firs. Michael leads me inside to a spacious open area Tasha Farivar, mezzo-soprano viachoralis.ca/tickets Anna Shill soprano, Tasha Farivar mezzo-soprano Anna Shill soprano, Tasha mezzo-soprano AnnaFarivar Shill Shill soprano, Tasha Farivar mezzo-soprano — combining the living room, dining room and kitchen — with tall Sandra Fletcher •Tasha Erin Zipper Anna soprano, Farivar mezzo-soprano four hands - one piano ceilings and large windows. SANDRA FLETCHER • ERIN• SANDRA ZIPPER SANDRA FLETCHER ERIN ZIPPER FLETCHER • ERIN ZIPPER SANDRA FLETCHER • ERIN ZIPPER Clean lines and the sparsely elegant northern-Europe look dominate, - one -piano FLETCHER • four hands one piano SANDRA FLETCHER •SANDRA FLETCHER •four hands hands - $5 one- one piano four hands piano Tickets: Adults $18 Students SANDRA FLETCHER • - Advance $15 - four four- one hands - one piano four hands piano and a Kawai grand piano is a central focus. Two keyboard pads rest on fourfour hands - one piano hands - one piano Tanner’s Books, Sidney it. Nearby is a drum kit, a reminder that Michael also plays the drums. Brown Paper Tickets On-line: viachoralis.ca/tickets In the corner next to a comfortable couch sits a turntable and several hundred vinyl LPs, part of Michael’s vast record collection. Michael, 41, is fit and casually dressed. Because his performances Hugh & Helen Mogensen Hugh & Helen Mogensen Hugh & Helen Mogensen Fund are so energetic, Hugh & Helen Mogensen he needs to stay healthy by eating well, enjoying Chamber ChoIr Fund Fund Fund nature, running, hiking and biking. Asked if he worries about aging, Via Choralis encourages and supports young musicians he replies, “No. I saw Dave Brubeck playing at age 88 and I think I’ll This advertisement is proudly sponsored by Investors | 101-4400 Chatterton Way, Victoria | 250.727.9191 be able to do that too!”

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PEARL 36 2:30 p.m. APRIL/MAY 2018

Sunday, April 22, 2018

Johannes

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Michael Kaeshammer’s love of cooking matches his love of music.

In the kitchen, a freshly baked loaf of artisan bread sits on the counter and Michael explains with a smile, “I spend as much time cooking in here as I do practicing music.” It quickly becomes clear that Michael is multi-talented. He’s a brilliant chef and pianist and also sings and plays the drums. In addition, he writes songs and produces albums. “My favourite activity,” he says, “is writing. It’s very intimate and connects me to my feelings and emotions.” In addition to music, he writes poetry and has started a novel, but wonders with his busy schedule whether it will ever get finished. Not only is Michael an artist at the top of his game, but he’s also in love with the creative process. “My best time to write is in the middle of the night, from 2 to 5 am,” he said. “I love the silence, the feeling I am alone while everyone else is sleeping. I can really focus.” The rest of his life at home is also unstructured. “Unless I’m working on an album, I just do whatever I feel like, whether it’s music, cooking, writing, gardening or running.” Michael travels prodigiously. He used to perform at 200 concerts annually, but has cut down recently and now spends about 50 per cent of his time on road. He tours regularly in China, and has seen much of the world. His goal now is to decrease touring so he can spend more time at home. “I will never move away from the Saanich Peninsula; I love it here,” he says. “The climate and scenery are the best in the world, and it’s a great feeling to go into Sidney and know many of the people you meet. I’m even getting caught up in some of the local politics.” He smiles and adds, “Who knows, some day I may even run for mayor.” P

65th Annual

Arts & CrAfts

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Sat. april 28 • 10 - 8:30 Sun. april 29 • 10 - 4:30 Meet the Artists Wine & Cheese Night - Saturday 6-8:30

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Saanich Peninsula Arts & Crafts Society Mary Winspear Centre 2243 Beacon Avenue, Sidney www.spacsociety.com APRIL/MAY 2018 PEARL

PEARL [ feature story]

OLD COLONY 1911 A journey into the history of a distinguished silverware W O R D S : DAV I D A . S P E N C E 38

PEARL APRIL/MAY 2018

PHOTOGRAPHY: DON DENTON

I HAD CHOSEN, RATHER INCIDENTALLY AND ACCIDENTALLY, A SILVERWARE OF SOME DISTINCTION, AND I SET OUT ON THE PATH OF DISCOVERY INTO THE WORLD OF CULINARY HISTORY.

David A. Spence with a piece from his Old Colony 1911 silverware collection.

good measure of an exceptional meal is not simply a variety of locally grown ingredients and the ingenious mix of textures, colours, flavours and aromas — although these are essential factors. But also important is the silverware with which the food is eaten. Utensils — their weight, balance and design — on the table can either enhance or detract from the genius of the cook and beauty of the plates and platters. Back in 1911, a new and unique pattern of cutlery was introduced to the world of culinary arts for the tables of early 20th century North America. 1847 Rogers Bros of the International Silver Co. from Meriden, Connecticut — known as “The World’s Largest Makers of Sterling Silver and Plate” — brought to homes across the nation “Old Colony 1911.” This distinctive silverware pattern matched the distinguished tables of the middle class and upper class societies.

In the summer of 1981, I found myself on a journey of marriage separation, setting out to establish a new life on my own. I drove west into the foothills of the Rockies to be with my parents. There I found the consolation and encouragement I was seeking. But also, I needed to obtain household items — including kitchen cutlery. My father was working part-time for an auction house. He invited me to join him one morning on one of his assignments where he was preparing items of an estate for an auction sale. Among the items spread out on tables for cataloguing and setting out in auction lots were various boxes of cutlery. He suggested that if I needed any cutlery, I could peruse what was on the table and choose what I liked most. After thumbing through the collection of various pieces, and looking at pattern, weight and balance, I chose four each of teaspoons, forks and knives that all matched. At the time, I did not know what I had chosen, but a few years later, after some silverware research, I discovered that the APRIL/MAY 2018 PEARL

Sidney north Saanich

yacht club Join us now and receive a $250 credit for food and beverage. (only applies to full Senior Membership)

• #1 Social Club on the Peninsula • Enjoy the Best Food on the Peninsula • Club is action packed with social events • Active racing and cruising programs • Members receive discounted moorage at NSM • Pro-rated dues are currently $272.03 + GST • Initiation fee is $675 plus GST • New Social Membership for non boat owners. $100 administration fee and pro-rated dues of $136.00 + GST • Registration details: snsyc.ca/about/members.aspx For more information please contact:

Brian Taylor at: manager@snsyc.ca or 250-656-4600

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pattern was none other than Old Colony 1911. I had chosen, rather incidentally and accidentally, a silverware of some distinction, and I set out on the path of discovery into the world of culinary history. Wherever I travelled in subsequent years, I sought out antique stores and inquired about the silverware in their display cases. In particular, I asked whether or not they had any Old Colony pieces. SUMMER On some occasions, I was successful; on other occasions, I was OPEN lucky at all. But every venture of inquiry was enlightening and HOUSEPROGRAMSnot SAILING 2013 enjoyable as I discovered what M a North2Saanich 6thYacht Club's Summerpossibilities Sidneyy Sailing School offersexisted Sail Canada courses for allworld levels of in the 1 2-3agep8m of sailors, to 18 years inclusive. Sail Canada trained instructors teach both theory and onrelics and artifacts. the-water skills in a fun, positive atmosphere. One of those possibilities was a Registration: on line: chance meeting with Marie www.snsyc.ca (junior programs/courses and fees) Refusse, the owner of Silver Service For more information please contact: manager@snsyc.ca 0r 250-656-4600 and an expert entrepreneur of silverware. Her display drawers had the usual place settings of knives, forks and spoons in various sizes and designs. But even more fascinating, were her unusual pieces that included potato forks, marrow spoons, tomato servers, ladles, as well as a few pieces of utensils for infants. Some pieces were three times silver dipped; others were only single dipped. Then there were those pieces that had a little extra design on the backside where the fork or spoon would rest on the table. This minute bit of extra design and silver, usually in the shape of the marijuana leaf, was intended to provide extra strength and extra body so it would not show any obvious signs of wearing out from regular use. The adventurous process led me to seek out a proper cabinet in which to house the 200 or so pieces I’d collected over the years. A common chest wouldn’t do, so after considerable deliberation, I chose an antique filing cabinet that had two rows of 12 drawers. It provided ample space for each piece to have a “home-in-the-drawer” for itself, including all the unusual serving pieces. I also selected a piece of felt fabric to wrap around a few pieces at a time to prevent — or at least delay — tarnishing of the silver pieces in the collection. The only pieces of Old Colony that I continue to seek are the serving dishes and the hollow ware of tea and coffee pots. Occasionally, when conversation enters a lull, I try to imagine who might have used these utensils before us. What were their occupations and their economic capabilities? What were their relationships with others gathered around the table? What would have been the blessing or grace used before the meal began? What other stories could they tell about the people whose hands and fingers wrapped around the handles of each spoon or fork or knife? Silverware, the table utensils used for people to enjoy their ordinary meals as well as their sumptuous feasts on special occasions, are indicative of social status, creative genius and each individual gathered around the table in the spirit of community. These simple tools which are valued for their dexterity and design are so often symbolic of the soul of who we are, how we are one with another, and what we aspire to be and do. P

WHEREVER I TRAVELLED IN SUBSEQUENT YEARS, I SOUGHT OUT ANTIQUE STORES AND INQUIRED ABOUT THE SILVERWARE IN THEIR DISPLAY CASES. IN PARTICULAR, I ASKED WHETHER OR NOT THEY HAD ANY OLD COLONY PIECES.

FOOTLOOSE

TRAVEL LOG

Tulips in front of East Block on Parliament Hill.

THE GLORY OF TULIPS Annual festival in Ottawa is a sight to behold WO R D S & P H O T O G R A P H Y: H A N S TA M M E M AG I

APRIL/MAY 2018 PEARL

o lift my spirits after a long, dreary winter, I decided to visit Ottawa. I’d heard it offered the perfect cure: the tulip. Under a cloudless, azure sky, I rented a bicycle and quickly discovered that tulips, beautiful tulips, were everywhere. I was amazed at how this single genus of flower had taken over, imprinting its pedals and personality all over the city. And little wonder — each year National Capital Commission gardeners plant one million bulbs in more than 100 flower beds. Tulips flood the city. At each park I leaned the bike against a lamp post and savoured the resplendent, vibrant, rich hues. Sunlight sparkled on the lustrous pedals. At Parliament Hill, Peace Tower was framed by gardens full of special tulips developed in Holland just for Canada’s 150th birthday. They looked like red maple leaves against a white setting. Around the corner at Majors Hill Park, long beds of tulips shone in the sunshine against a backdrop of statues and the hand-operated locks of the Rideau Canal. Then I cycled to Confederation Park and admired the West Coast’s Kwakiutl First Nations totem pole afloat in a sea of vibrant red and white tulips. I was beginning to understand why the tulip is Ottawa’s official flower.

AT EACH PARK I LEANED THE BIKE AGAINST A LAMP POST AND SAVOURED THE RESPLENDENT, VIBRANT, RICH HUES. SUNLIGHT SPARKLED ON THE LUSTROUS PEDALS.

250-650-1213

The connection to tulips here dates back to the Second World War, when the Dutch Royal Family took refuge in Ottawa. Princess Margriet was born here in 1943, her hospital room declared Dutch soil for the event. The Dutch were also grateful for Canadian troops playing a pivotal role in liberating their country. At the end of the war, the Dutch Royal Family sent Canada a thank-you gift of 100,000 tulips, and continues to send 20,000 tulips every year. Amusingly, when Ottawa first received the gift of Dutch bulbs, Prime Minister Mackenzie King complained the tulips would spoil the Gothic integrity of the Parliament Buildings. The talented photographer Malak Karsh loved Ottawa and in 1953 he persuaded city officials to initiate the Canadian Tulip Festival. Today it has become one of the most colourful events in the world. Needless to say, the festival attracts hundreds of thousands of visitors from around the globe including royalty, politicians and the rich and famous. And even the hoi polloi like me. I cycled to Dow’s Lake along the pathway beside the Rideau Canal. Splashed with colourful tulips, it was like cycling through a neon kaleidoscope. Even so, I was unprepared for the overwhelming brilliance of the displays at Commissioners Park, which has the highest concentration of tulips in the city. Over 250,000 tulips of 60 different varieties decorate a one-kilometre stretch of flower beds and pathways. I wandered amid the huge, smiling, camera-clicking crowd while munching a cinnamoncoated BeaverTail, another Ottawa staple. At Lansdowne Park and the Aberdeen Pavilion, headquarters for the festival, it was tulip-mania. I wandered through displays, presentations, artists at work and workshops. I chatted with tulip princesses and snapped photos of tulip bouquets. I was drawn in by an artist painting a bold, stylized, red-and-white maple-leaf pattern on an impressive five-foot-tall fibreglass tulip.

Soapstone Soapstone

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e-mail: info@islandsoapstone.com

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We also fabricate a range of Quartz starting at $85 sq ft. 42

PEARL APRIL/MAY 2018

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Tulips lead to Colonel By’s statue in Major’s Hill Park.

“I’ve painted about 20 fibreglass tulips since I started in 2006,” said Jocelyn Galipeau, an artist specializing in murals as well as ice/snow carvings. “I love the Tulip Festival and in 2018 I will create a threestory-high tulip mural at Byward Market.” Asked about his favourite part of the festival, he answered, “I love biking around and seeing the different tulip beds.” Wow, I thought, exactly what I’m doing. Outside the Aberdeen Pavilion, I found a long, curving row of tulips like the one Galipeau was painting. Bearing representations of the Peace Tower, Mounties, the Canadian flag and other designs celebrating Canada’s 150th anniversary, the tulips were striking. In 2002, a number of these tulips were made and given to local artists to decorate. They were so successful the tradition continued and the painted tulips became a signature of the festival. In 2017, to celebrate the festival’s 65th anniversary, 65 fibreglass tulips were made and distributed to artists. Now I was walking among the art gallery they created. Later, as I cycled back along the tulip-bedecked Rideau Canal, my spirits were soaring and winter was completely forgotten.

Great Membership options for 2018 Starting at $710 annually

If You Go The 66th annual Tulip Festival will be held May 11 to 21. It will feature many events and activities for all ages, as well as 192 five-foot, fibreglass tulips representing the 192 countries of the United Nations at Lansdowne Park. Another 300 will be placed around the city. Check out: http://www.tulipfestival.ca/

250.656.4621 930 Ardmore Drive, Sidney

ardmoregolfcourse.com APRIL/MAY 2018 PEARL

EXPEDIA CRuISESHIPCENTERS

MEET OUR

Pearl

ADVERTISERS

ARDMORE GOLF COuRSE

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BEACON LANDING LIQuOR & MORE

Ardmore Golf Course is an ideal place to play your favorite game, host an event or hone your swing. Join us on the beautiful Peninsula. See ad on page 43.

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Serving the community of Brentwood Bay for more than 25 years, Joe & Colin are proud to be your neighbourhood pharmacist. Joe enjoys sailing around the islands, Colin enjoys cheering for his beloved Canucks. See ad on page 45.

John Carswell and Alice Bacon and their son Will are the proprietors of Brentwood Bay Village Empourium. They are delighted to operate in their own neighbourhood to share their love of food, coffee and community See ad on page 23.

RODCO Interiors has been serving Victoria BC for over 25 years. A family business owned & operated by Roger and his son Fielding Comartin. Residential, Commercial, Hospitality and Commercial, we do it all! See ad on page 6.

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Wendy L. Everson is the principal of the law firm that holds her namesake, where clients matter and their interests come first. See ad on page 6.

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Island Soapstone is Vancouver Island’s only dedicated soapstone countertop fabrication shop. Our service, selection & quality are top notch - call us for an appointment! See ad on page 42.

As a licenced mortgage broker with over 20 yrs experience, I am able to match the best interest rate, lender and product to suit your needs. See ad on page 43.

Elizabeth May is the Member of Parliament for Saanich – Gulf Islands. She was first elected in 2011, and re-elected in 2015. She is also an environmentalist, writer, activist, lawyer, and leader of the Green Party of Canada. See ad on page 43.

SAGER’S HOME LIVING

PACIFIC PAINT

LILABERRY HOME DéCOR AND FASHION Owner, Chris Stephen invites you into her welcoming and fragrant boutique. A pretty plethora of unique finds that are a pleasure to give and to receive. Come and indulge all your senses! See ad on page 9.

SIMPLY CREMATIONS Family owned and operated in Sidney since 2008. Licensed funeral directors Jordan and Leslie keep it simple in your time of need. See ad on page 18.

Elaine Kirwin and her team at Expedia CruiseShipCenters Sidney, have been selling dream vacations to the residents of the Peninsula since 1997. See ad on page 47.

PEARL APRIL/MAY 2018

From: karla@readmedia.ca Date: October 13, 2011 12:42:03 PM PDT To: "Sagers" <store@sagers.ca> Subject: H&L Winter 2011 ad proof for approval Please see attached proof as discussed with Bob. Thanks! :) Karla

Luxury is easy to find when you know where to look, established in 1956, with twelve unique showrooms. Traditional, transitional, and modern furniture styles, with eclectic accents. See ad on page 5.

Dr. Donald Neal has been practicing in Sidney for over 25 years and together with his son, Dr. Trevor Neal, they provide personalized dental care at the Landmark Dental Centre See ad on page 15.

ELIZABETH MAY

Terri Heal has worked in the paint industry for 22 years and her background includes interior design & decorating as well as fine art painting. See ad on page 23.

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1802 Government 250-386-3841 1802 GovernmentStreet Street 250-386-3841 Monday-Saturday SundayNOON NOON Monday-Saturday9:30-5:30 9:30-5:30 Sunday to 5to 5

sagers.ca www.sagers.ca

ONE STOP FuRNITuRE INC.

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SIDNEY SENIOR CARE Award-winning, consistent quality home support customized to fit your every need. Servicing the entire Saanich Peninsula, Victoria and now the Gulf Islands See ad on page 2-3.

SIDNEY LIONS FOOD BANK The Sidney Lions Food Bank is an emergency food service and we are here to help you and your family in a time of need. See ad on page 14.

SIDNEY NORTH SAANICH YACHT CLUB SNSYC is all about boating and social activities for members and guests. Our motto is “on or by the sea, the friendly place to be” See ad on page 40.

gRAHAm SCHOLES 40 years working in the arts Graham now offers a publication about his Moku Hanga work of the past 25 years, using the traditional Japanese technique of truly original hand made woodblock prints. See ad on page 31.

TICKETS $18 Advance - $15 s – $5 Books, Sidney

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WINDSOR PLYWOOD

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Serving the Peninsula for over 35 years, we specialize in your home finishing needs. Doors, flooring, mouldings, of course plywood, and so much more. See ad on page 32.

W&J Wilson the oldest family owned clothing store in Canada est. 1862! Now run by the sixth generation Scott Thompson. See ad on page 33.

VIA CHORALIS Is a mixed-voice community chamber choir with a passion for singing, located on the Saanich Peninsula. From September to April each year we rehearse and perform a broad repertoire ranging from medieval to contemporary, including major works with orchestra. See ad on page 36.

PEggY YELLAND AND ASSOCIATES INC. At Peggy Yelland and Associates Inc. we think of our clients as our friends, and when assisting them in making business decisions we consider the effect on their entire lives. Timely bookkeeping services allows them to what they do best, run their business. See ad on page 36.

SAANICH PENINSULA ARTS & CRAFTS SOCIETY We are a non-profit organization dedicated to offering promotion, support, education, marketing and socializing for over 200 member artists (painters, sculptors, potters, jewellers, and a variety of fine craft artisans) living in the Greater Victoria area. See ad on page 37.

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2:30 p.m. Sunday, April 22, 2018 St. Elizabeth’s Church 10030 Third St., Sidney Proudly ser ving our friends and neighbours TICKETS Locally Owned & Operated! Adults- $18 Advance - $15 Students – $5 in the heart of Brentwood Bay Tanner’s Books, Sidney 101 - 7111 West Saanich Road • 250-652-1235 Brown Paper Tickets Mon-Fri 9 - 9 • Sat 9 - 6 • Sun 11 - 5 • Closed Holidays On-line: APRIL/MAY 2018 PEARL

PAWS ON

THE PENINSULA

Seen here, clockwise from top left: Chacee, a 6-yearold Chihuahua Dachshund cross; Romeo, an 11-year-old Shar Pei; Abby, an 8-year-old long-haired Chihuahua; Momo, a 12-year-old Boston Terrier; Shep, a 7-month-old Miniature Australian Shepherd; and Allie, a 14-month-old Lab.

PEARL APRIL/MAY 2018

PHOTOGRAPHY DON DENTON

PRAGUE PRAGUE PRAGUE NUREMBERG NUREMBERG Main CZECH REPUBLIC PRAGUE PRAGUE PRAGUE Danube Main CZECH REPUBLIC CZECH Canal Main CZECH REPUBLIC REPUBLIC NUREMBERG Danube NUREMBERG NUREMBERG

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presented by local chefs, entertainers, artisans, or or activities activities that that suits suits you: Active, Active, Discovery, Discovery, Special onboard and onshore experiences and experts, designed toyou: enrich your cruise. and experts, designed and experts, to designed your enrichcruise. your artisans, cruise. presented byenrich local chefs,to entertainers, Classic. Classic. and experts, designed to enrich your cruise.

CALL TODAY FOR MORE INFORMATION Comox Valley (250) 334 3323

Avalon Choice: Choice: Avalon Choice:Avalon Personalize your onboard and onshore Culture Culture &your &choosing Cruise: Cruise: Personalize onboard andaonshore Personalize your onboard and onshore Avalon Choice: experience by from variety of Special Special onboard onboard and and onshore onshore experiences experiences experiencefrom by choosing from a variety experience by choosing a variety of of

experience by choosing from a variety of Personalize onboard and onshore included oryour optional excursions, visits and presented presented byby local local chefs, chefs, entertainers, entertainers, artisans included or excursions, visits and artisans, included or optional excursions, visits and experience byoptional choosing from a variety of activities. and and experts, experts, designed designed to to enrich enrich your your cruise. cruise. activities. activities. included or optional excursions, visits and activities.

Meals: CALL TODAY FOR MORE INFORMATION Meals: Meals: Avalon Avalon Choice: Choice: Sidney (250) 656 5441 Captain’s welcome & farewell receptions with Captain’s welcome & farewell receptions with Captain’s welcome &Personalize farewell receptions with Sidney (250) 656 5441 Meals: Personalize your your onboard onboard and and onshore onshore sparkling wine and canapés; Welcome dinner; CALL TODAY FOR(250) MORE INFORMATION Victoria 381 7447

sparkling wineby and Welcome dinner; sparkling wine and canapés; Welcome Captain’s welcome &canapés; farewell receptions withof of experience experience by choosing choosing from from adinner; variety a variety Daily Afternoon Tea; Daily Night Fare; Local

Daily Afternoon Tea; Daily Night Fare; Local Daily Afternoon Tea; Daily Night Fare; Local *By participating in the Expedia+ Programme, Members can earn Expedia+ points for booking and completing eligible travel sparkling wine and canapés; Welcome dinner; chef dinner; dinner; Complimentary included included orFarewell or optional optional excursions, excursions, visits visits and and through Expedia.ca and redeem available Points for certain travel rewards, subject to these Terms and Conditions and the availability chef dinner; Farewell dinner; Complimentary chef dinner; Farewell dinner; Complimentary Daily Afternoon Tea; Daily Night Fare; Local sparkling wine with breakfast, wine, beer or of eligible travel and reward items. Price is per person in Canadian dollars as stated including government fees & taxes based on activities. activities. sparkling breakfast, wine, sparkling wine with breakfast, wine, beer oror double occupancy for the first and second passengers only, on specific stateroom categories & is subject to availability at time of chef dinner; Farewell dinner; Complimentary soft drinkswine withwith lunch and dinner arebeer included booking. Price does not includes airfare or transfers. International airfare and travel insurance are additional. Expedia Extras are per soft drinks with lunch andare dinner are included soft drinks with lunch and dinner included sparkling wine with breakfast, wine, beer or daily on board your vessel. stateroom based on double occupancy on select sailings and vary by cruise line, destination, departure date & stateroom category. daily on board your vessel. daily on board your vessel. Government fees and taxes apply to all 3rd/4th guest offers. Itineraries, programs and policies are subject to change without notice. soft drinks with lunch and dinner are included Additional restrictions apply. Ships of Bermudan Registry. Contact us for full details. BC Reg: 2550-6

Comox Valley (250) 334 3323 Sidney (250) 656 5441 Serving the Peninsula since 1995

Meals: Meals:

Come in and see for yourself!

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