Special Features - Pearl - June/July 2018

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PEARL THE GEM OF THE SALISH SEA

J U N E /J U LY 2 0 1 8

INSIDE › › › ›

PEOPLE LIFESTYLES T R AV E L DESIGN

Sidney SeniorCare is proud to introduce the newest addition to our SeniorCare Group family:

We have been providing awardwinning, consistent quality home support services to Sidney, Oak Bay and the entire Saanich Peninsula for over 15 years, and we look forward to providing Greater Victoria residents with the same exemplary service.

Call 250-589-0010 now for your FREE consultation!

Oak Bay Community 778-433-4784 or 250-589-0010

#201-2400 Bevan Avenue, Sidney 250-656-7176 or 250-589-0010

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

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CONTENTS

PEARL GOLD Winner n

blicatio Special Pu

Best Special Publication 2018 Ma Murray Newspaper Awards.

JUNE/JULY 2018

8 10 15 16 20 26 30 33 34 37

Editor’s letter Savouring Sidney Natural Wonders

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“Golf Glam” Fashion Brewing a Winning Formula Flying High Walk With Jen Rashleigh

Paws on the Peninsula The Wales Coast Path Meet our Advertisers

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on our cover Model Liana Beliveau wears floral pant by Betty Barclay ($199) from W&J Wilson, lilac blouse by Theory ($58), navy blue whisper weight cardigan

by Splendid ($48) and round, large rhinestone studs ($28), all from House of Lily Koi; “Cupido” poppy orange shoes by Fly London ($220) and matte “Fiesta Red” sunglasses by Toms ($110), both from Waterlily Shoes. Maynard the dog is a Leonberger owned by Shai Thompson and Geoff Sutcliffe.

Photo by Lia Crowe

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 JUNE/JULY 2018

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10 16 ADVERTISING Dale Naftel sales@peninsulanewsreview.com 250.656.1151 Wendy Coleman wendy.coleman@ peninsulanewsreview.com 250.656.1151

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

DISTRIBUTION Marilou Pasion marilou@blackpress.ca 604-542-7411

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

This is not a sofa bed, it’s an eye-catching, sleep-inducing, marvel of modern engineering.

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Lowering our prices, Not our standards Because family matters.

Let us take care of yours.

PEARL

CONTRIBUTORS TIM COLLINS

Tim Collins is a journalist and freelance writer living and loving life in Victoria. Preparing special meals for his grandkids is a favourite pastime.

LIA CROWE

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.

Cremation Service $1,095.00

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New Location, New Beginnings and a New Journey with You

DON DENTON

Don is the Photo Supervisor for Black Press, Greater Victoria.

He contributes photographs to magazines such as Boulevard, Tweed, Monday and Pearl.

JANICE JEFFERSON Janice is an interior designer who creates well-functioning spaces with mix of playfulness and refinement.

SEAN MCINTYRE

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.

HANS TAMMEMAGI

Full Legal Services

Hans’ writing includes travel, environment and native culture.

He has penned 10 books and writes for numerous newspapers and magazines in Canada and internationally.

Wills & Estates, Real Estate, Business & Family Law

SHAI THOMPSON 104-9840 Fifth Street, Sidney • 250.665.6869

eversonlaw.ca

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PEARL JUNE/JULY 2018

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.

Ca a S na t t ee da he y o D Sid u ay n Pa ey ra de !

It’s more than what donations buy, it’s what donations do.

Donations don’t just build facilities and buy

These and other improvements, including a new

equipment; they change lives. That’s why we

echocardiogram service for testing and diagnosis,

are dedicating the next year to raising $2 million

will benefit everyone in our community.

to support important modernizations of our

With your support we can make our hospital even

hospital, from Emergency to Residential Care

better. After all, you never know when you might

and Palliative Care.

need help.

Your donation will help us do more for our patients, staff and community. your community, your health 250-652-7531 sphf.ca

PHOTO BY LIA CROWE

EDITOR’S LETTER SUSAN LUNDY

The best way to give a speech (in writing)

I

t was a grand, glitzy night at the annual Ma Murray newspaper awards gala in April, especially when Pearl took gold in the “best special publication” category.

But I’m pretty happy I wasn’t there.

I’ve been to many awards galas over the years and I know well the knot that sits in my stomach in the lead-up to the main event, when the winner has to traipse up to the stage — often in challenging high heels — pluck the award from the presenter without incident and, worst of all, give a little thank-you speech. During that lead-up time, which occurs over dinner — so … to drink or not to drink? — I’m at about 40/60: 40 per cent it would be cool to win and 60 per cent I don’t want to go up onto that stage and give a speech.

Public speaking and I have never been on good terms. I think my abhorrence of it reaches back to childhood when I blushed so easily, even the thought of blushing made me blush. I grew my hair long so I could tilt my head forward and cover my flaming cheeks with it. I wore a red sweater, hoping people would think my scarlet face was merely a reflection of it.

All through school and university I sat at the back of the class, avoiding teachers’ eyes. In Western Civ 12, when a speech was required, I came up with the brilliant solution to create a slide show

and present in the dark.

I don’t know how many university courses I dropped due to their oral component.

I believe I became a writer so I would never have to give a speech.

At first, newspaper award winning was fun. In those days winners walked up to the stage, retrieved a trophy and walked back to their seats while people

I BELIEVE I BECAME A WRITER SO I WOULD NEVER HAVE TO GIVE A SPEECH. applauded. Scary, but not terrifying.

This all went downhill in the mid-90s at my first Jack Webster Awards gala — an uber exclusive, high-stakes event, featuring all sorts of famous-faced media people. I watched with mounting alarm as winners accepted their awards, pulled little bits of notepaper from their pockets and gave Oscar-style speeches, thanking everyone from their moms to their pet parrots.

I suddenly, adamantly, did not want to win. But – god help me – my name was called and up I went, any semblance of a coherent thank-you speech turning to mush in my mind. I accepted my trophy, leaned into the microphone,

choked out a “thank you very much” and headed off the stage. (Later — once the drinks were flowing — people actually approached me and said my speech was the very best of the night.)

Over the years, I’ve had to give other speeches. There was a book launch, a wedding toast, another Webster gala, a reading or two, and it turns out I’m actually not bad at it. But explain that to my sweating palms and shaking limbs.

Happily, since I wasn’t at the recent awards gala, I can give my thank you “speech” here. Thanks, Penny Sakamoto, for your unwavering vision; Dale Naftel, for your great ideas, commitment and especially for giving the Pearl thank you speech; Lia Crowe and Don Denton, for seeing and executing the visuals, Lily Chan and Lorianne Koch for bringing it all together beautifully, and to all our regular writers — Angela Cowan, Sean McIntyre, Darcy Nybo, Chelsea Forman and Hans Tammemagi — thanks for your wonderful words.

Congrats to you all.

From the judges: “This is an all-round fabulous publication. It’s proof that you don’t have to be glossy to be great! Very classy and attractive with the perfect balance of engaging content, outstanding layout, well-placed advertising and high- quality production. Very, very well done.” 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).

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I went to a garden party…

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PEARL INSIDER [ food + drink]

SAVOURING

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Dining out or shopping for the unique, Sidney is a foodie’s heaven

M COLLINS WORDS: TI 10

PEARL JUNE/JULY 2018

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DENTON PHY: DON

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JUNE/JULY 2018 PEARL

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S Beyond its stunning range of fabulous restaurant fare, Sidney offers lovers of good food an amazing array of ingredients for top-notch home cooking.

idney by the Sea is a picture postcard come to life, but for foodies like me, it’s far more.

I discovered Sidney a decade ago, not long after moving to Vancouver Island, and as one of those individuals who takes food very seriously, I was amazed by the eclectic dining choices available in what is a relatively small community Some of those choices, I found, were offered in the least likely looking restaurants. The Pier Bistro is a classic example.

It’s a small, wood-clad building that’s perched at the end of the pier at the end of Beacon Avenue. The structure and its location have a sort of touristy feel and I initially assumed it was just another tourist town fish and chip shop. I couldn’t have been more wrong.

The restaurant uses locally sourced, fresh ingredients and its menu transcends the ordinary with offerings like an awardwinning clam chowder and a version of crab cakes that caused me to instantly forget all other crab cakes I’d ever been served.

The texture was perfect, the seasoning exotic and the flavours simultaneously subtle and extraordinary.

But it was the dinner entrées that really captured my imagination. There, in this rustic little building, balanced on piles at the end of a wharf, I tried the lemon butter basted halibut topped with an orange and dragonfruit gastrique. My partner had the grilled halibut topped with a chipotle aioli — and we were ecstatic. The food was pure artistry, as appealing to the eye as it was to the taste buds.

But the Bistro is not unique. I’ve found a host of restaurants in this tiny hamlet that have inspired me to come back time and time again.

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2016

Ken Norbury with fresh crab and rockfish at his Satellite Fish Company.

The Sabhai Thai restaurant, for example, is operated by the Sirimalalak family, who prepare every dish from scratch using only fresh ingredients combined in accordance with traditional family recipes.

Maria’s Souvlaki Greek Restaurant is another surprise. Its quaint sidewalk seating is reminiscent of European cafés and the lamb souvlaki is consistently mouthwatering. It’s tender and tasty with a sauce that, while a bit messy, is worth every bit of the effort.

Bistro Suisse is yet another surprise. While Swiss cuisine might not have the world-wide recognition of some other ethnic foods, we tried the wine and cheese fondue and were blown away by the burst of flavour.

The same quality of food can be found in a host of other Sidney eating places, many serving stunning dishes in a wide range of ethnic styles and flavours.

But, like many foodies, as much as I enjoy dining out, there are times when I can only capture the flavours I crave by personally preparing a meal for myself or friends. When the urge to prepare something special wins out, Sidney is still the place to go. That’s because, beyond its stunning range of fabulous restaurant fare, Sidney offers lovers of good food an amazing array of ingredients for top-notch home cooking.

The first stop has got to be a visit to Ken Norbury and the Satellite Fish Company.

Located on the same pier as the Pier Bistro, Ken’s store is a no-frills storefront, where he and his staff expertly clean and filet freshly caught fish right on the spot. I stood, amazed, as Ken wielded his razor-sharp knife like a surgeon, all the while discussing current events, the weather or the quality of the day’s catch with a collection of customers.

Need some freshly baked bread? Go to the Sidney Bakery. You’ll

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Our clinic has won the Readers’ Choice award for the last 11 years and we will continue to strive to retain that honour

READERS’ CHOICE

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READERS’ CHOICE AWA R D S

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Now open until 7:00 pm on Wednesdays!

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JUNE/JULY 2018 PEARL

13

Supporting the Saanich Peninsula Lions Food Bank ensures that you are helping people in your community Jason and Lindsay Dault use a smoker (which calms the bees) as they check the honey in a beehive at Urban Bee Honey Farm.

Hunger has no seasons.

How to Help splfoodbank.com 250.655.0679 Hours: Monday to Friday 8am - 2pm 14

PEARL JUNE/JULY 2018

recognize it by the long lines of customers, all there for the latest and freshest baked creations. The lines can be long, but the baked goods are worth the wait.

Just outside town, there’s another unique source of cooking ingredients at Urban Bee Honey Farm. That’s where Lindsay and Jason Dault have perfected the production of artisan honey in ways the uninitiated might find startling.

In addition to offering a seemingly endless variety of yard-honey, the Daults have developed infused honeys that provide the true foodie with some exciting cooking options.

There’s a honey infused with the heat of locally grown habanero peppers, perfect for pairing with cheeses, ice cream or a simply amazing stir-fry. A whiskey-infused honey is on offer as well, prepared by aging the product in retired whiskey barrels. It’s amazing as a marinade, and a favourite of Lindsay’s male clients.

Speaking of marinades, there’s a smoked honey which we discovered adds a unique, delicate flavour to salmon or ribs.

Leaving the Honey Farm and travelling down the road (dotted with signs offering fresh duck eggs, free-range chickens and pigs raised on whiskey mash) one finds the rustic little grocery Deep Cove Market.

The market is unlike anything you’ll find outside a large urban centre, and owner Rosemary Scott beams as she speaks about how she attends food shows around the country to bring specialty products to the Peninsula.

She carries an astounding collection of cheeses (many locally sourced), as well as exotic teas, natural fruit jellies and even creme brûlée almonds. Rosemary augments the specialty items with a fresh assortment of locally grown, organic fruits and vegetables and locally made sausages and other meat selections.

It’s a perfect spot to browse the wide selection of cookbooks or simply grab a great cup of coffee and chat with neighbours at one of the roughhewn tables.

As it turns out, whether you’re the sort of foodie who is searching for a new dining-out experience or on a quest for unique ingredients for your own culinary experimentation, Sidney by the Sea is the place to go. P

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hether you’re on the course or in the clubhouse, up your game with pops of rich colours and glam details. True turquoise, creamsicle orange and atomic apricot bring personality and pop to summer looks that are perfect for tee time.

PEARL INSIDER [ fashion]

Tangerine quilted, reversible vest by Saint James ($266) and rose, long sleeve by Saint James ($83), both from Baden Baden; golf pants

by Burberry ($258), straw visor by Lizzy by Design ($18), shoes by Love by Ellen DeGeneres ($58) and gold watch by Marc Jacobs ($88), all from House of Lily Koi. Model Liana Beliveau Makeup and hair by Jen Clark Photographed on location at The Ridge Course at Cordova Bay Golf Course.

A huge thank you to the team there for hosting us for the day.

White pants by Joseph Ribkoff ($135) and white, sleeveless, non-iron shirt by Foxcroft NYC ($135), both from Barbara’s Boutique; silk multiprint luxury poncho

by Shai Thompson ($138), yellow leather clutch by Coach ($78), silver CZ ring ($28) and square, turquoise rhinestone earrings ($18), all from House of Lily Koi.

Silk multi-striped pant by La Salle Amsterdam ($229) and sand sparkle long cardigan by La Salle Amsterdam ($299), both from W&J Wilson; orange silk ruffle sleeveless top by Lida Baday ($88), leopard print clutch by Lanvin ($698), leather spike cuff ($18), large gold hoops ($18), purple gem cocktail ring ($18) and snake-print wedge by Donald Pliner ($68), all from House of Lily Koi.

PEARL [ feature story]

BREWING A WINNING FORMULA 20

PEARL JUNE/JULY 2018

Get Hooked on Fifth.

2016

READERS’ CHOICE AWA R D S

2017

“WE’VE BEEN DESCRIBED AS MAD MEN MEETS BREAKING BAD.” WORDS: SEAN MCINTYRE PHOTOGRAPHY: DON DENTON

1S

T

PLACE

Same local ownerS For 20 yearS! Voted your favourite seafood and family restaurant in town.

Finalist in Best of the City!

9812 Fifth St., Sidney (½ block from Beacon)

Michael and Karen Kuzyk, owners of Category 12 Brewing, in their Keating Cross Road tasting room.

250.656.4022 JUNE/JULY 2018 PEARL

21

Sidney north Saanich

yacht club

“We discovered that the anal retentiveness that helped SUMMER him obtain his Ph.D is really SUMMER SAILING SAILING PROGRAMS 2013 applicable to different parts PROGRAMS 2018 Sidney North Saanich Yacht Club's Summer Sailing School offers Sail Canadaof courses for all levels the brewing business.” of sailors, age 8 to 18 years inclusive. Sail Canada trained instructors teach both theory and on-

• Sidney North Saanich Yacht Club’s Summer Sailing School offers Can Sail courses for all levels of sailors, age 7 to 18 years inclusive.

the-water skills in a fun, positive atmosphere.

Registration: on line: www.snsyc.ca (junior programs/courses and fees) For more information please contact: manager@snsyc.ca 0r 250-656-4600

• Can Sail trained instructors teach both theory and on-thewater skills in a fun, positive atmosphere.

• Private lessons for adults, dinghy or keelboat • Registration details: www.snsyc.ca

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1370 Wain Road, N. Saanich, BC 250-656-0384

W W W. R U S S E L L N U R S E R Y. C O M 22

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R

unning out of beer might not seem like a great start for a budding craft brewery, but for Category 12 Brewing’s husband and wife team, Michael and Karen Kuzyk, it marked a sign of greater things to come and reassurance that pursuing a career change in Saanichton may not have been such a crazy idea after all.

Following years of planning, five days is all it took for patrons to drain the tanks at the company’s funky new taproom on Keating Cross Road back in December of 2014.

“We ran out of beer, so we had to close up shop for a few weeks,” says Karen.

The delay evidently didn’t leave a bad taste in anyone’s mouth as the brewery now employs 11 full-time staff, carries some 24 year-round and seasonal brews that can be found in shops across Victoria and beyond, and has imminent plans for a tasting room expansion and lounge.

Now fully immersed in their craft brewing experiment, the couple says it’s hard to believe there was ever any doubt about the road they’ve chosen to travel together. Little more than five years ago, Michael was working at a scientific software company just down the road from the brewery. The job was the culmination of doctoral studies in microbiology and biochemistry at the University of Victoria, followed by a promising early research career. With two pre-teen children, Michael and Karen appeared to be living the dream, yet financial uncertainty and questions about their future had them searching for plan B. “I didn’t want to ever say, ‘I wish we had tried’ for the illusion of security and having a semi-regular paycheque,” says Karen. “You’ve got one life, so what are you going to do?”

Fortunately, Michael wasn’t only studying cellular structures and microscopic organisms during his university days; the Parkland Secondary grad had also cultivated a knack for home-brewing beer.

“I had friends who were always saying, ‘you should start a brewery,’ but it was kind of a joke,” he says. “Then it just dawned on me following a round of layoffs at my office.”

When some of those friends who’d suggested Michael consider brewing full time offered to invest, the prospect of launching the business suddenly became a real possibility.

Like many young home-brewers, a taste for good beer and a tight budget encouraged him to expand his hobby. Unlike many basement brewers, however, Michael’s natural aptitude for experimentation, meticulous record keeping and the scientific method sent his beers in all manner of new directions.

A look through Category 12’s eclectic selection is an exploration that pushes the boundaries of beer making.

“We discovered that the anal retentiveness that helped him obtain his Ph.D is really applicable to different parts of the brewing business,” Karen says.

er h t a e L f a e L d, Teak , one of a kin

er resistant t a w , e u iq n ith love!

U w e d a m d n a Vegan and h

Michael Kuzyk among his Category 12 Brewing brew tanks.

Karen, who confesses to being a “wine snob” in a previous life, says she developed a taste for ale when she learned about the variety of beers available, a discovery assisted by her husband’s pastime. She says the specific beer that got her hooked was a full-bodied Belgian-style brew with a whopping alcohol content of just under 10 per cent.

The sum of Michael’s brewing and scientific background, mixed with Karen’s aptitude for design and marketing has created a unique gem in a province that offers some pretty stiff competition: a boutique brewery wedged into an industrial park that’s churning out some impressive award-winning selections.

We have... purses, wallets, business card holders, Passport covers, coin purses and cosmetic bags.

A Unique Shopping Experience

250.656.2547 10940 West Saanich Rd. JUNE/JULY 2018 PEARL

23

Michael and Karen Kuzyk.

Proudly ser ving our friends and neighbours Locally Owned & Operated!

in the heart of Brentwood Bay

101 - 7111 West Saanich Road • 250-652-1235 Mon-Fri 9 - 9 • Sat 9 - 6 • Sun 11 - 5 • Closed Holidays 24

PEARL JUNE/JULY 2018

“We’ve been described as Mad Men meets Breaking Bad,” Karen says.

“The industry has been and is increasingly so busy that having a genuine ‘differentiater’ and having branding that represents something true to yourself is really important. That was a pathway that we embarked on very early on,” she says.

Part of that difference is evident by a glance at the brewery’s intricately detailed labels, which were mostly inspired by real life events.

Many offer insight about the pair’s personalities and experience. Take the label of Hiatus, for example. A man and woman are on the deck of a ship sailing through a West Coast inlet. The woman leans on the railing, taking in the view as her partner sits on a nearby bench, focussed intently and writing in a journal. It only takes a few minutes with Michael and Karen to figure out who the couple in that label might be.

Disruption, an award-winning Black IPA, reveals an underground laboratory beneath the couple’s Peninsula home. Inside, a figure is busily concocting the next great beer. Parked outside is the couple’s faithful Volkswagen Westfalia.

Personal touches such as these are a good match to Category 12 Brewing’s astounding range of flavour profiles. Unlike many craft breweries, Michael and Karen’s tasting room limits their hoppy selections to about half of their taps. The rest are nods to experimentation and variety.

“There’s a common perception that all craft beer is really hoppy, but it’s not. We want to show that there really are a lot of styles out there,” she says. “One of our goals is to promote anything that broadens our customers’ understanding of what beer is. We want everyone to know what’s out there and we see our taproom as a way to bring them into the fold, expand their horizons and show them what beer can be.”

In addition to Michael’s sense of curiosity and experimentation, the secret of Category 12’s diverse and ever-evolving menu of brews stems from his infatuation with yeasts and bacteria. Whereas many breweries focus on different hop varieties for flavour, Michael teases out an additional layer of variables by turning to an amazing variety of yeasts, which he grows onsite in his brewing lab.

“Many places use one or two yeast strains and that’s good enough for most breweries, but I actually find how wild yeast and bacteria fit into the historical production of food very fascinating so we’re always experimenting,” he says.

And that’s good news for craft beer lovers on the Saanich Peninsula, because it means Category 12 Brewing isn’t likely to run out of beer again any time soon. P

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In your time of need we keep it Simple JUNE/JULY 2018 PEARL

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PEARL [ feature story]

FLYING HIGH At the Largest Little Airshow WORDS: HANS TAMMEMAGI

PHOTOGRAPHY: DON DENTON

Snoopy in his doghouse , right, battles the Red Baron in his Fokker tri-plane in a mock battle at the annual Largest Little Airshow on Lochside Drive.

C

haos rules the air. A dozen “Wild Hogs” — each one triangular in shape, about a foot in length and towing a banner — buzz overhead like bumblebees gone mad. They dart and roll and make sudden turns, each trying to cut the banner off another Hog. Occasional crashes send Hogs spiralling to the ground.

The Hogs are manipulated by radio control from the ground, part of the Victoria Radio Control Modelers Society’s Largest Little Airshow taking place at the Mitchell Airpark on Lochside Drive.

The Wild Hogs have barely landed when a model corsair swoops down low and lays a row of “bombs” along the runway. Okay, they’re only firecrackers, but the woomphs and bursts of flame give me a start.

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The audience is enthralled — this is one of the biggest and best model airplane shows in the country, drawing more than 4,000 spectators over the two-day weekend.

More than 100 airplanes of every conceivable stripe participate, with some pilots coming from as far away as California.

More great acts follow. A 12-inch-high, radiocontrolled mannequin, Chucky, parachutes down, his arms waving to direct the descent. A “lawnmower” flies past. Then a “clothes iron.” And the aerobatic planes are tremendous with barrel rolls, loop-the-loops and many dramatic stunts. The audience, especially the younger members, are laughing and pointing constantly.

As Ryan Cartmell, president of the Victoria Radio Control Modelers Society, explains, “Aerobatics are a

“AEROBATICS ARE A POPULAR PART OF CLUB ACTIVITIES BECAUSE MODEL PLANES ARE MORE FLEXIBLE AND MANEUVERABLE THAN REAL ONES AS THEY HAVE BETTER POWER-TO-WEIGHT RATIOS. AND WITHOUT A PILOT THEY CAN WITHSTAND MUCH HIGHER G-FORCES.”

Mike Scholefield wheels his Russian Yak54 aerobatic airplane off the field after a flight at the annual Largest Little Airshow.

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If you go popular part of club activities because model planes are more flexible and maneuverable than real ones as they have better power-to-weight ratios.

And without a pilot they can withstand much higher G-forces.”

Okay, I think, watching a winged model plane hovering just above my head.

The club started 35 years ago and moved to the Mitchell Airpark in 2000. To reduce noise and disturbance to nearby homes and farms, membership is limited to 55 “pilots,” although more would like to join.

Interested non-members can attend the monthly meetings. Registered members fly at the airpark between 10 am and 9 pm, but not after dark.

And certain restrictions must be followed such as no flying if there are workers in adjacent fields.

Flights also take place in a nearby gymnasium, but the planes are much smaller, typically weighing three to four ounces and made of foam. I watch here as a colourful quad, looking like a spider and decorated with bright flashing lights, flits back and forth. Another model does numerous stunts, including, by accident, a slam dunk into a basketball net.

“I only have six planes,” Ryan says. “My favourite is a 30 per cent scale model of an Extra 330 SC with an 88-inch wing span. It’s an aerobatic plane and the full-size version has won five of the last six world championships. I love to put her through her paces.”

Some of the trickier aerobatics are flying the plane in large circles or loops while rolling it about its axis.

“Flying a model is tricky, requiring good eye-hand coordination, which takes about five years to become proficient in,” says Ryan.

One complication is that the plane is often far away and hard to see.

Another difficulty is in turning the plane. This requires opposite wing and rudder control when the plane is flying toward the pilot than when it is flying away.

Some members prefer to buy models whole or assemble them from

kits, while others enjoy • Victoria’s Largest Little Airshow building them from will run this year on Saturday and scratch. The variety of Sunday, August 11-12 from 10 am to planes in the club is 4:30 pm. Entry is by donation with enormous, including all proceeds going to CFax Santas First and Second World Anonymous.

War fighters, aerobatic planes, helicopters, • Club website: vrcms.asyuler.com gliders, drones and quads. There are even • The best time to watch models some jets, but because of take to the sky is Saturday and noise they can only fly at Sunday afternoons. Picnic tables the annual Largest Little and facilities are available.

Airshow. Costs range from about $300 for a basic, ready-to-fly foam model to $10,000 or more for a large, more complex plane. Of course, repairs add to the ongoing costs.

“I’ve had several crashes during my 12 years of flying, but never one in the air,” says Ryan.

“Yes, it costs to fly model planes, but so do other hobbies like golf,” he points out.

The club embraces the latest electronic gadgetry with enthusiasm.

Several of the models are drones with cameras mounted on them so the operator can control the plane as though sitting in the cockpit by watching a computer screen or by wearing special goggles. One member has received a Ministry of Transport drone license.

The club consists entirely of males, most of whom are retired, and a large number come from an aviation background. In fact, an appropriate VRCMS slogan could be “boys and their toys.” P

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ice to meet you, Jen. Where were you born, where did you grow up?

I grew up in Vancouver, but we’ve had a family summerhouse on Patricia Bay for four generations now, if you count my son! My grandparents bought it in the 1930s and we came over every year for our “summer idylls,” as my Dad would say.

How did you get to the Peninsula?

A few things brought us here. As parents, we wanted our son to grow up with his feet in the ocean, rather than his hands on an iPad. And we kind of fell out of love with Vancouver — I blame it on the increased traffic, concrete and a real housing crisis. A few years ago, my husband came home one day and said, “I think I just found my dream job”— in Victoria.

And we got here in a 29-foot moving truck that was packed Tetris-style-full of our worldly belongings, with about 40 tomato plants crammed in all around me in the cabin.

workshops with the Gitxaala First Nation, near Prince Rupert.

I was hooked. I started an urban farm on the grounds of a longterm care facility in Vancouver, and we’ve run the super successful Farmers on 57th in Vancouver for 10 years now.

Tell us about your involvement with “food” on the Peninsula.

Well, before I moved to the Peninsula I dreamed that I could somehow help coordinate the North Saanich Flavour Trails. The Flavour Trails weekend is incredible: farmers and food producers open their doors with genuine hospitality. They really connect with people and share their knowledge and stories. The Peninsula is an agricultural treasure, and Flavour Trails celebrates this in a most genuine and intimate way. So now, helping to coordinate this festival gives me a kind of “pinch me” feeling.

My other hope was to contribute to food security of the Peninsula. We’ve seen so much of the beautiful, fertile Fraser delta paved over by development. I realized that unless we celebrate and promote the farming culture here, we run the risk of losing it. We need to be proud of this place.

And so I was thrilled to discover the work of CR-FAIR, led by the phenomenal Linda Geggie. Their mandate is to create a robust local food system from the grassroots up to the policy level. I’m working with them now. More pinch-me feelings.

“THE PENINSULA IS AN AGRICULTURAL TREASURE, AND FLAVOUR TRAILS CELEBRATES THIS IN A MOST GENUINE AND INTIMATE WAY.”

You’re known for your involvement in local food festivals, but what was your career path before that?

I’ve been in community building through documentary filmmaking and urban farming.

I was one of those young people curious about everything with no idea what I wanted to do—until I saw Kanehsatake 270 years of Resistance. That film profoundly shifted my understanding of power relations in the history of Canada. And so I became a documentary filmmaker for 12 years. On one filming trip up North, I gushed about my other passion to a social worker — the love of food growing — and she invited me back to teach gardening

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What do you love most about living on the Peninsula?

Well, this is going to sound like a song straight out of the Sound of Music. Banks of snowdrops in springtime. The smell of blackberries that hits when you bike off the ferry in August. The birdsong in the hedgerows. The fact that volunteer groups meet weekly to pull invasive plants out of Elk Lake. Places like Gowlland Tod Park — straight out of a fairy tale.

Pearl editor Susan Lundy with Jen Rashleigh.

JUNE/JULY 2018 PEARL

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North Saanich Flavour Trails WHO: Local farms, vintners and food producers in North Saanich open their doors and roll out the welcome mat for festival goers!

WHAT: The North Saanich Flavour Trails festival. This self-led “rural ramble” will lead you to a diversity of venues, including farm tours, cooking demonstrations, meet-your-farmer moments, high teas, live music, sheep dog demonstrations and nature-inspired activities for kids. There are lots of opportunities to sample the best of North Saanich flavours and take something home from this incredible region.

WHERE: At the participating 15-plus venues throughout North Saanich. The self-led flavour trail is perfect for biking (park your car at the festival park & ride) or enjoy it by car.

WHEN: All weekend long, August 17-19. It starts with a Friday night ticketed event with fabulous food and festivities. The venues are open Saturday and Sunday, 10 am to 4 pm (check the brochure for details) and the festival is FREE. The Pancake Breakfast for Foodies (with seasonal local berries) in a Garry Oak meadow will have you rolling out of bed early Sunday morning. Even the coffee is good!

WHY: What better way to spend a gorgeous August weekend than by celebrating the incredible growing region of the Saanich Peninsula?

Every bit as tasty and beautiful as Tuscany — and no plane ticket required!

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PEARL JUNE/JULY 2018

What food trends are you seeing here?

The best trend (that I hope is more than a trend) is seeing consumers in committed relationships with their vegetable growers, their fruit growers, their butchers. People are really starting to care about food, travelling specifically to hunt down the best local strawberries at the peak of their season because they taste incredible. People realizing that the best meal is simply prepared, made with local ingredients at the peak of their freshness. The Italians have been saying it forever, and we’ve caught on.

Who is your hero/who do you admire?

And why?

I jokingly refer to Monty Don (well-known British horticulturalist) as my second husband because of his unbridled enthusiasm for organic food growing, and because he looks great in a pair of rubber boots and a grubby wool sweater.

What brings you joy?

Planting seeds, hands down. I always say that it’s impossible to be depressed if you have planted bean seeds. They explode out of the ground with such force that they push the soil right out of the way. It’s life saying “yes” with crazy green exuberance. P

PAWS ON

THE PENINSULA

PHOTOGRAPHY DON DENTON

Seen here, clockwise from top left: Penny, a 5-year-old Shih Tzu; Mabel, a rescue dog of unknown age, who is a Miniature Pinscher cross; Chili, a 5-month-old Irish Terrier; Katie May, a 4.5-year-old Shar Pei Golden Retriever cross; Poncho, a 5-year-old Poodle; Venus, a 5-year-old Belgian Shepherd; and Obie, a 15-week-old Mini Australian Shepherd.

JUNE/JULY 2018 PEARL

33

FOOTLOOSE

TRAVEL LOG

Wales Coast Path near St. Davids.

COASTEERING, HIKING AND DREAMING OF DYLAN Exploring the Wales Coast Path WORDS & PHOTOGRAPHY: HANS TAMMEMAGI

34

PEARL JUNE/JULY 2018

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Coasteering, which involves swimming and clambering along a rocky coastline, was invented here, and I was about to immerse myself in it.

Luckily, a dozen 10-year-old school children were in the group, easing my nervousness.

Encased in our wet suits, we walked clumsily through fields lined with hedges and old stone walls to the shoreline. Then, slowly and precariously, I descended a vertigo-inspiring cliff. The schoolchildren scampered down like billy goats.

We donned flotation jackets and helmets, and under the watchful eye of a guide, plunged into the foaming waves, the kids squealing and giggling. I followed slowly and apprehensively. But soon I relaxed. Although very exhilarating, it felt perfectly safe. We floated among the rocks as the swell rose and fell in a soothing rhythm like the pulse of the earth.

We cannon-balled into the foam and explored a sea cave.

Occasionally, a cascade of water crashed over a nearby rock, sending spray high into the sky. We frolicked for a long time.

Later — peeling off the wet suit was unexpectedly easy — I learned that the activity of coasteering is growing fast and has spread through the UK and into France. Is Canada’s west coast next, I wondered.

After lunch, I set off to explore the coastline, this time on the dry side. Wales is the only country in the world where the entire coastline is ringed by a hiking trail. Impressive — and what a choice of hikes! The Wales Coast Path follows coves, bays, headlands and even meanders through cities for an incredibly long 1,400 kilometres. I headed north, clambering

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over frequent stiles, as waves crashed onto the rocks far below, forming caves and sea stacks. Two hikers were silhouetted against the distant sky.

I felt small, but there was a wonderful feeling of being part of a grander scheme.

After a few hours, I reached the village of Porthgain in the Pembrokeshire Coast National Park. Once an industrial village, now only a few fishing boats bobbed in the harbour. The ruins of a castle, which once guarded a thriving port, rested on one side of the harbour.

On the other side was my goal, the Sloop Pub. Soon I was inside, nursing a foaming pint of best bitter, enjoying the view through the window and reminiscing about the extraordinary coastline of bays, headlands and estuaries sculpted into rugged cliffs that I had passed.

Next day, I sought out Laugharne, a pretty little village on the south coast of Wales. I strolled along Dylan Thomas Birthday Walk, which forms a small (four kilometres) but fascinating part of the overall Wales Coast Path. The vast sweep of the River Taf Estuary, with fishing boats anchored in the distance, dominated the view. The ruins of the historical and blood-soaked Laugharne Castle loomed high above. A fan of Dylan, the greatest Welsh poet of the 20th century, I was pleased to sit on benches and enjoy the frequent signs with the lyrical imagery of October Poem that Dylan penned to describe this coastal walk on his “thirtieth year to heaven.”

I visited the Boathouse, now a museum and tea house, where Dylan once lived. Next door was a small boat shed with a grand vista over the bay where Dylan wrote. I imagined him in the shed, a beer bottle and ashtray on the table, and crunched up sheets of paper littering the floor.

I hiked farther, passing herons fishing in the shallows and a quilt-work of green on the landward side.

Much later and pleasantly tired, I sipped an ale at Brown’s Hotel, Dylan’s local haunt, and planned my next steps along this glorious national treasure, the Wales Coast Path. P

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