Special Features - West Shore LIFE+STYLE - Winter 2019

West Shore

+ LIFE STYLE

M O D E R N L I V I N G : C O LW O O D

HIGHLANDS

LANGFORD

METCHOSIN

V I E W R O YA L

SOOKE

WINTER 2019

INSIDE › › › ›

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TABLE OF CONTENTS WINTER 2019

12 16

24 6 7 8 10 12

4

Our Contributors Publisher’s Note Spice of Life: Curry Snuggle Up Art & Activism: Julia Trops

/ WINTER 2019

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8 16 20 24 28 30

At Home With Winter Warm-Up Muscle Power For the Love of Dogs Meet the Advertisers

WEST SHORE LIFE + STYLE OUR TEAM

GROUP PUBLISHER Penny Sakamoto 250.480.3204 PUBLISHER + ADVERTISING INQUIRIES Michelle Cabana michelle.cabana@goldstreamgazette.com 250.588-2275 EDITOR Susan Lundy lundys@shaw.ca

CREATIVE DIRECTOR Lily Chan WS LIFE + STYLE CREATIVE & DESIGN Lorianne Koch PHOTOGRAPHERS Don Denton, Lia Crowe CREATIVE SERVICES Michelle Gjerde Leslie Eaton Cara Robbins

ADVERTISING Karri Rolofs karri.rolofs@goldstreamgazette.com 250.478.9552

West Shore

LIFE+STYLE

M O D E R N L I V I N G : C O LW O O D

HIGHLANDS

LANGFORD

METCHOSIN

SOOKE

Joan Stiebel joan.stiebel@goldstreamgazette.com 250.478.9552

on our cover

V I E W R O YA L

WINTER 2019

INSIDE › PEOPLE › HOMES › FOOD › DESIGN

DISTRIBUTION Wendy Denison 250.478.9552

Tom Henry and Violaine Mitchell at their Stillmeadow Farm in Metchosin.

Photo by Don Denton

GAZETTE

ASSOCIATE EDITOR Lia Crowe

GOLDSTREAM NEWS

WS Life + Style magazine is published four 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 WS Life + Style. The contents of WS Life + Style magazine are protected by copyright, including the designed advertising. Reproduction is prohibited without written consent of the publisher.

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OUR CONTRIBUTORS

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Lia spent years in the fashion industry, and now works on the editorial side of lifestyle magazines.

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HEIDI FINK

JANICE JEFFERSON

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

Janice is an interior design who creates well-functioning spaces with an eye-catching mix of playfulness and refinement.

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PUBLISHER’S NOTE MICHELLE CABANA

I

T’S OFFICIAL! The first year anniversary of West Shore Life + Style has arrived. The launching of this magazine one year ago marked an all time high for Goldstream News Gazette and Black Press Media.

Thank you to our readers for all your positive comments and great reviews.

With over 12,000 copies delivered to households in the West Shore, and now racked in high-traffic areas, we are the largest, distributed lifestyle magazine on the West Shore.

As always, our first anniversary issue celebrates lifestyles and local people and places. Warm up winter with a taste of curry or enjoy a chill-beating activity in the West Shore.

Snuggle up with some cosy products, visit Stillmeadow Farm, meet artist Julia Trops and check out Shaun Kosmuk’s 1969 Mustang.

Sitting down with the latest edition of West Shore Life + Style is a great way to take some time out and relax. Enjoy! And we’ll see you again in May. WS

— Michelle Cabana

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WS INSIDER [ food & drink]

SPICE OF LIFE

Warm up with curry

by CHEF HEIDI FINK photos DON DENTON

N MY KITCHEN, THERE IS NOTHING MORE ESSENTIAL FOR BEATING THE WINTER BLAHS THAN HAVING A HOMEMADE CURRY FOR DINNER: ITS SUN-BRIGHT SPICES AND WARMING, STEW-LIKE QUALITIES ARE MADE FOR CHILLY EVENINGS. Warm and

Nectarines and Berries in Prosecco.

Warm and filling, with exotic flavour in every bite, curries are a wonderful way of transporting us out of a bleak midwinter.

filling, with exotic flavour in every bite, curries are a wonderful way of transporting us out of a bleak midwinter.

A bit of kitchen know-how and a few good spices in the pantry can turn lackluster sauces into small miracles. The first step is to make sure to have what I call “The Basic Spice Pantry.” Having these ingredients already in the pantry is a sanity-saver, especially on a weeknight. The ingredients can be purchased at any supermarket, and most keep for several months. After the pantry is stocked, the most important thing is to become familiar with the proper cooking technique for spices and aromatics. Once learned, this will absolutely transform your home cooking.

Spices need both the correct level of heat and the right amount of oil for their flavours and aromas to bloom to full potential. Indian spices need to be sautéed in hot oil to properly release their flavours; boiling in liquid doesn’t cut it.

However, the spices can easily burn in hot oil, so Indian cooks have found a genius way around this. First, they sauté the spices very briefly in hot oil, then immediately add a liquid ingredient (chopped tomato is the most common, but yogurt and coconut milk are frequent contributors) and simmer the mixture until the oil separates and pools on the surface of the sauce. This process takes anywhere from 5 to 12 minutes, and is crucial to signify the correct temperature. As you cook, you can smell the change in the spices. Once the oil hits

“peak temperature,” the spices go from a raw aroma to a richer, rounder flavour that you can almost taste in the air.

And this is everything you need to know to transform a homemade curry: make sure to use enough oil (or butter or coconut oil, etc.) and simmer the spices with a liquid ingredient (such as tomato) until the oil separates. Judge by look and by smell to tell if the spices are cooked properly.

THE BASIC SPICE PANTRY

Spices should be stored away from light and heat, preferably in glass jars. Re-purposed mason jars, mustard jars, and jam jars all work well.

CUMIN SEEDS AND/OR GROUND CUMIN CORIANDER SEEDS AND/ OR GROUND CORIANDER BLACK PEPPERCORNS AND/OR GROUND BLACK PEPPER GROUND TURMERIC CAYENNE OR CHILI FLAKES

PAPRIKA BLACK OR YELLOW MUSTARD SEEDS ONION GARLIC GINGER OIL/BUTTER CANNED TOMATOES

OPTIONAL (BUT EASY TO FIND): CURRY POWDER GARAM MASALA THAI CURRY PASTE CILANTRO FRESH CHILLIS (JALAPENOS OR SERRANOS)

Basic Curry Powder

3 Tbsp whole coriander seed 2 Tbsp whole cumin seed 1 tsp whole fenugreek seed ½ tsp whole black peppercorns 1 Tbsp ground turmeric 1 tsp paprika ½ tsp to 1 tsp cayenne (depending on how spicy you like it) ¼ tsp ground cinnamon

Heat a small skillet over medium-low heat. Add whole spices and cook, stirring until everything turns a shade darker and starts to smell toasty, about 2 minutes. Remove to a bowl and let cool. Grind to a powder in a coffee grinder and combine with the already-ground spices. Mix well. Store in a glass jar away from light and heat.

Basic North Indian Curry Sauce Serves 4 to 6

Dry spice mix 2 Tbsp homemade curry powder (or use store bought) ¾ tsp salt Wet spice mix 1 small onion (about ¾ cup peeled and chopped) 1 jalapeño, stemmed (remove seeds and membranes to make sauce less spicy) 5 large cloves garlic, peeled 1 inch cube of fresh ginger, peeled Up to 4 Tbsp water Sauce 1 tsp black or yellow mustard seed 4 Tbsp oil (canola, sunflower, grapeseed, or vegetable) 3 Tbsp butter (or use more oil) 12 curry leaves (optional) ½ cup water, plus more, if necessary 1 cup tomatoes, finely chopped or pureed 6 Tbsp plain whole milk yogurt 1½ lbs chicken thigh or breast, cut into bite-sized pieces OR use one of the variations below

½ lb (250 gm) fresh spinach, stemmed and sliced OR 1½ cups frozen peas ½ to 1 tsp garam masala ¼ cup fresh cilantro, chopped Place the onion, jalapeño, garlic and ginger in a food processor or blender with three tablespoons of water and blend to a paste.

Add an extra tablespoon of water, if necessary, to ensure an evenly ground up paste. Scrape wet spice mix from blender into a small bowl and set aside.

Heat the oil in a large skillet or saucepan over medium-high heat. Add the mustard seeds and heat, covered, for 10 to 20 seconds, until seeds pop (they will sound like popcorn).

Immediately add the wet spice mix, turn down the heat to medium, and sauté for 5 to 7 minutes, until paste is well-cooked and light gold in spots. Keep careful watch— you may need to turn the heat down so that the paste doesn’t burn Add the butter and the optional curry leaves and stir for 10 seconds. Add the dry spice mix, stir for only 3 or 4 seconds, and immediately add the ½ cup water and the canned tomato. Mix well to combine. Simmer this mixture for at least 5 minutes, possibly as long as 12 minutes, stirring occasionally, until the oil separates from the tomato and starts to pool on the surface.

(Remember, this “oil pooling and separating” is the most important step). Once you see this happen, cook the mixture for another 30 seconds or so.

If you are having difficulty, add another ¼ cup of water to the pan and simmer a minute or two longer. The oil will separate.

Sauce can be refrigerated for up to 5 days, or frozen for up to 6 months. Reheat before proceeding to the next step.

Add the yogurt and stir well to combine. Reduce heat, and simmer gently for 2 minutes, until sauce is fragrant. Add the chopped chicken, bring to a simmer, reduce heat, cover and cook gently for 15 to 20 minutes for thigh, 6 to 10 minutes for breast. Add the spinach or peas and simmer for 5 minutes more, until everything is cooked through.

Stir in the garam masala and the cilantro. Taste to see if the curry needs more salt, adjust to taste, and serve with basmati rice.

Variations: FAMILY STYLE VEGETARIAN CURRY: Instead of chicken, add 2 cups cooked or canned chickpeas, drained and rinsed, to the sauce. Simmer for about 10 minutes, adding a bit of water if necessary, before adding the spinach or peas.

SIMPLE COCONUT CURRY: Instead of yogurt, add ½ can (200ml) coconut milk to the sauce. Make sure to keep the curry at a simmer, never at a boil, after adding the coconut milk. This version is best for quick-cooking proteins: thinly sliced chicken breast, peeled prawns or cubes of white fish. These are cooked for about 5 minutes before the vegetables are added.WS / WINTER 2019

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Artist Julia Trops in her studio with two of her latest paintings.

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/ WINTER 2019

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covered in paint, lost in thought or covered in clay or dust.

What doesn’t come to mind is a medalled ex-military woman, a mother about to get her master’s degree, and someone who has a passion for shining a light on concepts surrounding reconciliation. That, in a nutshell is Colwood’s Julia Trops.

Julia and her family moved to Colwood from the Okanagan in June of 2017. She immediately transformed her double garage into a workshop and display space. And she needed it: she has over 250 framed paintings, thousands of sketches, several clay sculptures, wax bronze works and hundreds of pounds of stone — one about to be transformed into a horse.

Prior to moving to Colwood, Julia lived for 16 years in the Okanagan, where she took Indigenous studies and learned how to speak nsyilxcen at the En’owkin Centre, an Indigenous Immersion School.

“I was accepted into the En’owkin Centre because of all the work I’d done in West Kelowna in bridging the two communities [Indigenous and non-Indigenous],” she said.

While giving an artist talk at Summerland Art Gallery, Julia received a pamphlet about Culture Days — a fair held across Canada that focusses on promoting elements of culture.

“After I got the pamphlet, I had a vision. I started talking to people at the Sncewips Heritage Museum and people on the Board of Trade. We [eventually] held our first Culture Days, which was launched at the museum and included many of the Indigenous and non-Indigenous businesses in West Kelowna.

It’s been running every year since 2014.”

Julia’s path as an artist is nothing short of fascinating, and includes a stint in the military.

“I joined the military in 1985 and trained at CFB Cornwallis for basic training, then CFB Borden for training. After that, I moved to Moose Jaw, where I met my husband. I had walked away from being an artist after university in 1980, but even when I was in the military, I just couldn’t get away from creating art.”

Julia and her husband started a family and by 1997, after a peacekeeping tour in the Sinai, she decided to quit the military and go back to school.

“My husband had finished his RCMP training and was posted to Alberta. I went back to school at the University of Lethbridge. I received my Bachelor of Fine Arts with Great Distinction in 2001. We moved to Kelowna in 2002 and I was accepted as an artist in residence at the new Rotary Centre for the Arts (RCA).”

While at the RCA, Julia developed the Livessence Society for Figurative Artists and Models, a life drawing society.

“I created it because it was needed. You can’t have life art drawings without models and vice versa.”

Julia became very active in her community, speaking out when she saw inequality and injustice. By the time she left the Okanagan in 2017, Julia had gained a Lifetime Achievement Award, had been interviewed on CBC radio numerous times, attended residencies in Italy and Spain, and become a Banff Centre for the Arts alumni.

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Julia Trops in her studio with a stone for a sculpture she is working on. At right, one of Julia’s finished cast sculptures.

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“I was pretty burned out when I moved to Colwood. I hadn’t painted for two years, I was so consumed by community activism.”

That fall she saw a photo online of a four-year-old girl from the Ma’am tagliaTlowitsis and Namgis First Nations in northern Vancouver Island. The child was holding a sign that said, “Fish Farms Out.” “I contacted her parents and they gave permission to paint her. I gave the painting to them as a thank you, following the Indigenous protocol of giving and receiving. The first one [of anything] is always given away.”

Julia continues to paint for the love of painting and sometimes a photograph from one of the First Nations sites she follows online will catch her eye.

“I saw this photo of an Elder from Chilliwack, and I loved the intensity of his expression, and the fact that he was not in regalia, just everyday clothes. I created a painting from that photo. I’ve contacted him to see if he wants it.”

She adds, “There are a lot of layers to non-Indigenous artists painting Indigenous peoples and I am very aware of this —

What doesn’t come to mind is a medalled ex-military woman, a mother about to get her master’s degree, and a woman who has a passion for shining a light on concepts surrounding reconciliation.

very cautious, very respectful. I ensure I am not crossing the line into cultural appropriation. It boils down to the fact that people use Indigenous imagery without understanding the traditions, the stories and everything behind it.

I make sure I paint with awareness and respect. I always consult and never paint without asking.”

When she’s not in her studio creating art, Julia is finishing her Royal Roads University master’s degree project, which includes a paper, an art exhibition and a video. The subject matter is dear to her heart: the hegemonic white society and its impact on community and culture. She’s focussed on finishing her project and is in the process of finding a space for her one-woman art show, Bridging Cultures, in 2019.

“I’m proud of the fact I am very mindful of the work I do. From serving in the military to being a master’s student — being mindful is present in everything I do. Many artists paint to be commercially viable. I am not one of them. While I have sold a great deal of my work, my goal is to simply create. With each piece of art, I learn something about myself.”

Find more about Julia Trops and her art at juliatrops.com WS

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15

Our stories share strong parallels.

Farming gets in your blood. Even though I was a boy, I think I learned things that made getting into farming a lot easier later on.

TOM AND VIOLAINE AT S T I L L M E A D OW FA R M

Happy at home on the farm f

by SEAN MCINYTRE photos by DON DENTON

16

/ WINTER 2019

Tom Henry and Violaine Mitchell at their Stillmeadow Farm in Metchosin.

LARGE SIGN WELCOMES DRIVERS TO THE MUNICIPALITY OF METCHOSIN, BUT, ASIDE FROM THE WARNINGS TO WATCH OUT FOR TRACTORS, HORSES AND LIVESTOCK, THE NOTICE IS BARELY WARRANTED. Within a few metres of leaving the manicured subdivisions of Colwood and Langford, wooden signs flanking the roadside advertise fresh farm eggs, Montessori School, Pilates courses and a U-pick flower patch. These are sure indicators that the surroundings have veered markedly towards the rural-rich Metchosin.

Sunday drivers can be forgiven for momentarily buying into the bucolic image of farm life. Yet that pastoral scene of sheep along grassy hillsides doesn’t just appear from nowhere; it takes hard work and constant vigilance, as the duo who own and run Metchosin’s Stillmeadow Farm are quick to point out.

“It’s lambing season, so there’s not a lot of sleep happening right now,” says Tom Henry.

“Haying season is also very intense, the grain season and combining is intense — actually the whole summer is intense because of irrigation and issues like that — but this is the most 24-hours intense right now.”

Lambing season, when the farm’s 60 pregnant ewes must be checked every two and a half hours, day and night, until the deliveries are complete, is when Violaine Mitchell is in her / WINTER 2019

17

element. She thinks nothing of waking up repeatedly during a damp and cold January night to check on her flock.

In her other life, Violaine is deputy director of vaccine delivery at the Bill and Melinda Gates Foundation, where she also represents the foundation on the board of the Global Alliance for Vaccines and Immunizations. It isn’t uncommon for her last international meeting of the year to coincide with the beginning of lambing season. After years of experience, she’s narrowed down her return to work to within about four hours of the final lamb’s birth.

“We sort of divvy the farm up. Vio manages the sheep and I manage the pigs. She’s more knowledgeable about treating health issues because of her work experience, and I’m a bit more of the marketing and machinery guy,” Tom says. “It wasn’t so much through head-butting, but more through gravitating to where our strengths are: we found that one sphere is kind of hers and the other is mine. At the end of the day, we both love farming — underlined, in italics and bolded.”

Stillmeadow Farm’s anchor products are pork, lamb, chicken and grain. The couple has a modest holly crop and farmers from near and far are always keen to chip away at the farm’s pile of steaming manure.

Tom says the mound represents the virtuous side of farming.

18

/ WINTER 2019

“You’ve got to have a strong sense of farming to appreciate this,” he says, inhaling deeply during a tour of the farm.

“Farmers who don’t have livestock would kill for this because the only other option is chemical fertilizer, which is very productive but isn’t so good for the soil.”

Violaine’s family has been working this magnificent oceanfront acreage since the early 1950s. The view across the Strait of Juan de Fuca to the Olympic Peninsula has remained largely unchanged through the decades. It is a sight whose beauty remains undiminished by familiarity.

She spent much of her childhood “up-country” in Kenya, Africa, where she enjoyed the romantic aspects of being a young child growing up on a small farm. When Violaine moved to Metchosin in 1998, she took over the sheep and was grateful to neighbouring farmers who were generous with both knowledge and time.

Tom’s childhood was spent on a grain farm in northern British Columbia. He’s written for newspapers, hosted a weekly CBC Radio column called Country Life, delved into West Coast history and penned several award-winning books, including Dogless in Metchosin: The Ideal Dog and Other Delusions, but has never shaken his fondness for agriculture.

“Our stories share strong parallels,” he says. “Farming gets in your blood. Even though I was a boy, I think I learned things that made getting into farming a lot easier later on.”

It’s farming that eventually brought Tom and Vio together, although initially the duo had more farm than relationship interaction, mainly trading sheep and farm knowledge.

Tom says the romantic version of the story is that the sheep brought them together, but it was really a late night telephone conversation that joined their fates. Tom was lamenting the lack of any nation-wide farming resource that small-scale farmers could access to gain knowledge about running a small farm.

“She called back the following morning and said ‘Let’s do it’ and that was the beginning of Small Farm Canada.”

Since 2004, the publication owned by Tom, Vio and another partner, has evolved into the magazine of record for the country’s small-scale farmers. In an average workweek, Tom will spend his mornings working on the magazine and finish things off with a few hours across the lane back on the farm.

“My travel time is not much,” he says.

“Tom is the one-kilometre guy when it comes to commuting,” Violaine concedes.

Much of his time is spent in the farm’s newly constructed pig barn. What looks, from the exterior, to be a massive indoor tennis court, houses a cacophony of chittering personalities with the weight and energy to match. Hundreds of pigs of all sizes are divvied into pens depending on age, breed and gender.

Within a minute of entering the barn, Tom spots a callus on the hind quarter of a younger pig, jostling with his brethren to stick his snout through the gate. Seconds later, Vio has spotted the injured animal and quickly applies a few shakes of antibiotic powder to thwart the possibility of infection or disease.

Constant vigilance and never-ending work are the stalwarts of farm life. The dozens of pens in the pig barn need to be fully cleaned out roughly every three days. The “works” get shovelled into the manure pile, the pads are washed down and a clean bed of straw is laid out. This rotation continues unabated year round, and neither Tom or Vio would have it any other way “Farming is really about mucking out, about hotel service for livestock,” Vio says. “If you didn’t love it it would be terrible.” WS

PROMOTIONAL FEATURE

Floating is coming to the Westshore

W

HY SINK OR SWIM when you can float? Float House is opening soon on Jacklin Road, offering an experience brand-new to the Westshore: floatation therapy.

Floatation therapy—or floating—is about experiencing nothingness. That’s why it’s also known as sensory deprivation therapy. You lie half-submerged in a tank of water that’s the same temperature as your skin. The room and the tank are thoughtfully designed to eliminate light, sound, smell and all other stimuli. You simply float and enter a deep state of relaxation.

Floatation is used as a treatment for injury, chronic pain, and stress.

“It’s like a computer,” says owner Erik Zaremba. “If you’ve got a laptop that’s running constantly, it slows down over time. When you shut it down finally, you reset it. Now all those programs shut down and it is able to come to life faster.”

Erik learned about floatation therapy from his cousins, the founders of Float House in Vancouver.

“I was skeptical but curious,” says Erik. “I tried a float and was blown away by the experience. I knew it was something that Victoria was going to love.”

And now Erik is bringing Float House to the Westshore. This will be Float House’s second location in greater Victoria and will offer massage as well as floatation therapy.

“Floating is for anyone,” says Erik. “People who want to just get away from the commotion, the busyness, the distraction that life presents to you. Anyone who is curious as to who they really are deep down inside.”

But what about those who are scared by the idea of being in an enclosed space? The tanks are actually quite spacious, and you can

remove the lid or turn on a light at any time.

“You can sit up in the tank,” says Erik. “And you don’t even need to be able to swim. If you can get into a vehicle, then you can get into a float tank.”

Float House currently employs seven people in Victoria and will have five more staff at their new location. Their employees include float hosts, who keep the float tanks clean and running properly and guide the users through the process, as well as massage therapists.

Float House offers floating, massage, and reiki. There are package deals available in addition to monthly memberships which let you access their services at a reduced rate and even share floats with friends and family.

They are currently offering a special presale rate for the Westshore location of $69 a month for two floats.

“It’s a practice like going to the gym or doing yoga,” says Erik. “You get more out of it the more you do it. You get deeper every time and visit new places in your mind. That’s what people come back to revisit.”

The new location is perfect place to float again and again. It’s more automated than the Victoria location which creates a more consistent experience between floats. “It has a different feel to the Victoria location,” says Erik. “We’ve really decorated it with light and white treatments. It feels like a spaceship.”

Erik recently moved out to the Westshore with his wife and daughter. “We like it here,” he says. “Especially for families, it’s a great place to live. It’s a growing community.”

And the Westshore will grow a little bit more with the addition of this new Float House opening late January.WS

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19

WS INSIDER [ lifestyles]

Sarah Wilford pours a tasting sample of akvavit at Sheringham Distillery’s tasting room in Sooke.

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/ WINTER 2019

WINTER WARM-UP

Take the gray out of your day on the West Shore

by LAUREN KRAMER photos DON DENTON

INTER CAN FEEL ENDLESS IN THE PACIFIC NORTHWEST, WHERE RAINFALL IS AN ALMOST CONSTANT COMPANION AND THE COLD WEATHER IS RELENTLESS. But there are

lots of options that will help take the grey out of your day, warming your body and soul with fun experiences. From nourishing spa treatments to art classes, invigorating forest forays to social gatherings with fine Vancouver Island spirits, there are many opportunities to explore a wealth of wintry fun.

Anyone can join – become a member today.

Only $55 per year Weekly Meat Draws On Saturday 3-5pm Members & Guest Welcome Call us for Catering & Room Rentals

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761 Station Ave. Langford, BC 250-478-1828

Spa Solace: If your tired muscles need some relief and

indulgence this winter, consider booking a Rejuvenating Arbutus Wrap at Bear Mountain’s Sante Spa. Similar to the arbutus trees that shed their skin-like bark each year, this wrap includes a full body exfoliation to remove dry skin. A slathering of therapeutic clay over the body follows, with a wrap that gives the clay time to do its magical healing. A scalp and face massage will leave you in a state of bliss, while the 45-minute soothing cocoa butter cream body massage delivers a heavenly finale.

Relax before and after your treatment in the cedar sauna and steam room, and take time to enjoy Sante Spa’s Forest Lounge and Terrace on the Mountain. The spa’s indoor and outdoor relaxation areas boast intoxicating mountain and forest views, offering the serenity you need to unwind.

Info: santespavictoria.com

Spirits that Shine: There’s no question that Sheringham

Distillery’s akvavit is a star on the aquavit horizon.

The Sooke-based distillery’s akvavit spirit won a gold medal and was named Best in Class and Canadian Artisan Spirit of the Year at the Canadian Artisan Spirit Competition last February.

That’s despite the distillery’s relative newness to the scene.

Sheringham joined the distilling industry in 2015, and has distinguished itself for complex flavours that deliver a fabulous taste of the region in which they are crafted. The company’s akvavit is made by allowing Sheringham vodka to mix with caraway, dill, star anise, angelica, orris root, lemon and winged kelp.

Info: sheringhamdistillery.com

Join Victoria’s friendliest place to play....

Highland Pacific’s HP and HP Premium Club $129 and $1799 per year respectively

Call 250.478.4653 ext. 7 for more info or visit www.highlandpacificgolf.com/golf/hp-club/

/ WINTER 2019

21

Enjoying art in the Coast Collective Arts Centre in Colwood.

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/ WINTER 2019

Art Smart: Winter is a great time to warm up to your

creative side and the Coast Collective Gallery & Arts Centre is the place to do it. The centre showcases fine art and craft, offers art educational programs and acts as a venue for public performances and community cultural events.

Peruse the rotating artwork in the gallery, where the work of emerging and established Canadian artists and artisans is exhibited.

Keen to create your own art? Book a class in one of the artistic mediums that interests and inspires you. The broad range of educational programs includes fibre arts and fashion, jewellery design, painting, printmaking, sculpture and ceramics, and drawing and pastels.

Info: coastcollective.ca

A wooden bowl by Mike Ready at the Coast Collective Arts Centre.

Forest Forays: If you’re looking for an energizing hike

with spectacular views, Gowland Todd Provincial Park is a great destination for an invigorating warm-up.

Mark, owner of Hike Victoria, is a great guide to enlist for this route; he’s a longtime hiker who knows the mountain like the back of his hand. Mark leads groups up an escarpment adorned with the dramatic, orange-brown trunks of arbutus trees that lean at precarious angles off the slope.

At 1,350 feet, hikers are rewarded with spectacular views of Finlayson Arm, a winding glacial fjord carved millions of years ago that cuts deep into Vancouver Island.

An expert at taking city folk and sharing with them his love for and deep respect of nature, Mark is also an accomplished photographer known for taking memorable photographs of hikers enjoying the great outdoors.

Info: hikevictoria.com WS

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Order your FREE 87 Decisions, Choices, and Things to Do™ brochure.

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/ WINTER 2019 CLIENT:

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BLEED:

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23

WS INSIDER [ classic cars ]

Muscle

power 24

/ WINTER 2019

Classic Mustang celebrates 50 years with new look, inside and out

by SEAN MCINTYRE photos DON DENTON

Shawn Kosmuk and details of his classic 1969 Ford Mustang Mach 1.

OLWOOD’S SHAWN KOSMUK NEVER CONSIDERED HIMSELF A MUSTANG FAN, BUT INSTINCT AND CIRCUMSTANCE HAD OTHER PLANS. For the past seven years, Shawn has been hard at work rebuilding a vintage 1969 Ford Mustang Mach 1. With the car nearly restored to its original state, he’s prepared to concede he may have a little Mustang blood in his veins after all.

“I’ve been into cars my whole life, but I’ve never typically been a Mustang guy. I just like that body style, and everybody says 1969 is the year to have if you’re going to have one,” he says. “I see cars as art and this one looks beautiful to me.”

Shawn may not have realized it at the time, but his connection to the classic car started when he was a child, watching 1968’s Oscar-winning Bullitt. The movie features actor Steve McQueen driving a 1968 Mustang in what film critic Emanuel Levy called “one of the most exciting car chases in film history, a sequence that revolutionized Hollywood’s standards.” The 11-minute ride through the streets of San Fransisco is widely thought to have cemented the film’s status as an instant classic.

Shawn may not be burning rubber and squealing turns amidst local landmarks like Fisherman’s Wharf and the Coit Tower, but he’s having a great time making do with the hills and curves of Southern Vancouver Island.

“It’s an absolute joy to go up around these hills. It smells and feels like you’re getting into a race car, and it’s just so freeing

— you just go out for a cruise and listen to the engine,” he says. “I have so much fun driving it that it’s hard to find time to do the work on it.”

Shawn figures he’s completed about 98 per cent of his restoration but jokes that work on a classic car is never really finished. He began working on it about seven years ago, when he picked it up near his former home near Caroline, Alberta, about 60 kilometres southwest of Red Deer. The car’s previous owner acquired it from a Seattle resident, but no longer had the time and energy to commit to what promised to be a massive restoration project.

“When I got it it was half yellow and half black. The original colour was lime green,” he says.

Shawn filled garbage bag after garbage bag with peelings from 11 layers of paint as he got down to bare metal. He carved out corrosion and welded in new rear-quarter panels, straightened out what appeared to be some minor collision damage on the front end and completely rebuilt the car’s 395-horsepower engine.

I see cars as art and this one looks beautiful to me.

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25

Thinking about a classic car conversion?

Heed some tips from someone who’s been down that road before.

Delve into online resources but always look for consensus and multiple sources. One-off suggestions might sound great at first but can fail when the pedal hits the floor.

Passion is important, but so is popularity. Car parts for classics such as Mustangs and Camaros are often widely available online and in bricks-andmortar shops. Parts for that vintage Triumph TR-6, however, might be a little trickier (and costlier) to track down. It pays to be aware before you begin.

Enjoy the ride, and take your time to do things properly. Shawn says anyone can rebuild a car, but doing it properly requires research, patience and a lot of money.

When he moved to the coast about two years ago, the Mustang was one of the few personal possessions Shawn brought with him from the prairies.

The result is a near-fully-restored classic muscle car that’’s attracting attention across the West Shore.

“Anytime I stop, I’m constantly getting thumbs up and whistled at,” he says. “It’s a typical muscle car. It’s a little bit loud, and it likes to go fast.”

Since the Mustang has its original suspension and drum brakes, driving it serves up one heck of a workout. And despite the car’s sleek exterior, Shawn says, its handling characteristics require a “special touch” behind the wheel — something that’s given Shawn a new appreciation for how far car technology has evolved in the 50 years since this car first hit the road.

“I can’t imagine what things were like before this because they thought this was amazing for its time,” he says.

“It’s fun to drive, but it’s also a good reminder of how far we’ve come in such little time.” WS

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/ WINTER 2019

Inside Langford Walmart Tel 250 391 5584 westshore@sussexinsurance.com

NOW OPEN ONLINE STORE

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WS INSIDER [ for the love of dogs]

photos DON DENTON Seen out and about, enjoying life on the West Shore, are (clockwise from top left): Riley, a 14-month-old Boxer; Finegan, a 2-year-old Chocolate Lab Retriever; Archer, a 2-year-old mixed rescue dog; Roo, a 7-year-old Beagle Collie Cross; Blue, a 2-year-old Miniature Australian Shepherd; Simba, a 6-year-old Border Collie, Lab and Husky mix; Tucker, a 6-year-old SPCA dog, possibly Shepherd Lab Cross; and Shade, a 5.5-yearold Australian Shepherd Cross.

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/ WINTER 2019

Helping B.C. Grow Since 1919 -Pet Supplies -Pet Food -Livestock Feed -Grass Seed -Fertilizer -Hand Tools -Bee Supplies -Giftware -Poultry Supplies

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WINDSOR PLYWOOD WEST SHORE Locally owned and operated, Windsor Plywood West Shore, and Michael Hanson and family are proud to be celebrating 30 years in the West Shore.

See ad on page 7

BROOKES WESTSHORE Brookes Westshore is a newly-built facility, providing classrooms that optimize learning with integrated technology, an innovative Makerspace, supported by caring teachers and staff.

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Hatley Memorial Gardens will help you customize your arrangements, while respecting your faith, taste and budget. You can feel confident putting your trust in our compassionate professionals.

See ad on page 23

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Properity Planning Inc. specializes in an vast number of Financial Planning services. We are experts in Personal Planning, Estate Planning, Life Insurance, Investment Management including: Annuities, Segregated Funds, and Mutual Funds. Mutual Fund products are offered through Investia Financial Services Inc. See ad on page 5

buckerfield’s has a long established reputation for quality in the home & garden, animal feed and farm markets of british columbia. We are always happy to see you!

See ad on page 27

In the spring of 2010 three long time OBB employees along with Karl Ullrich, owner of Oak Bay Bikes, opened the doors of Oak Bay Bikes Westshore in Langford, BC. Here at OBB Westshore we uphold the same 2-3 day repair turnaround on bicycles, and we have our own rental/ demo fleet.

See ad on page 6

HATLEY MEMORIAL GARDENS

QUALITY - SERVICE - VALUE We at Diamond Eyecare carry a huge selection of quality frames, and are dedicated to providing the best possible experience for our customers.

We are pleased to provide personalized oneon-one service. We are proudly Island-owned and operated. See ad on page 13

Prince Edward Branch #91

Fred Jenner and the staff believe the success of their Victoria GM dealership is directly related to how they care for their customers. Whether you’re shopping for a new GM vehicle or just dropping by for an oil change, you’ll be treated with the same friendly service.

See ad on page 32

FLOAT HOUSE

MARKET STORES

The center is approximately 1,700 square feet, equipped with five private floatation rooms, a massage room and a lounge area.

Each room will be equipped with the Evolution Float Pod by Superior Float Tanks See ad on page 19

Locally owned and Family operated The Market Stores strives to deliver a wide variety of products to our customers. Great customer service, good value and knowledgeable staff allows us to give you a great experience.

See ad on page 27

ROYAL CANADIAN LEGION BRANCH 91

HIGHLAND PACIFIC GOLF

is a cornerstone of the community where families go to socialize. At 400,000 thousand members strong, the Legion is Canada’s community gathering place since 1926.

See ad on page 21

Highland Pacific Golf is a scenic, challenging championship golf course that is playable all year round. Highland Pacific overlooks the majestic Olympic Mountains, the Strait of Juan de Fuca and Thetis Lake Park. Come visit Victoria’s Friendly Golf Course.

See ad on page 21

WEST SHORE PARKS AND RECREATION

SUSSEX INSURANCE

West Shore Parks & Recreation offers wonderful facilities for a variety of recreational opportunities including Juan de Fuca Recreation Centre, The Q Centre, Juan de Fuca Par 3 Golf Course & Centennial Centre. West Shore Parks & Recreation has programs and facilities for everyone.

See ad on page 15

SKYVIEW INDUSTRIES Proudly serving Greater Victoria and the Gulf Islands for over 30 years. Spa sales, supplies & full service. Buy Canadian, and get the best, for less!

See ad on page 03

is located inside the Walmart in Langford.

Located beside the Customer Service desk, near the checkouts. Insurance services in both English and in Punjabi. We offer Auto Insurance, Home Insurance, Travel Insurance, Business Insurance, Marine Insurance & Recreational Insurance, and we’re open 9am to 9pm every day.

See ad on page 26

GET IN TOUCH WITH US

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250.588.2275

Publisher@goldstreamgazette.com

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