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TWEED Winter 2022

TELL TWEED!

Volume 10 | Issue 4

Tweed Magazine would love to hear from you!

Email story ideas to Susan Lundy susan.lundy@blvdmag.ca

INSIDE

10

Connection to the past Century home sets the stage for entertaining...and more

DEPARTMENTS

6 8 16 22 25 28 32 36 38

Editor’s Letter Disconnected connections

OB Design Keep it cosy

Lifestyles Bring back the dinner party

10

Sidebar Uncorking some great wines

OB Insider Caring for a treasure

Fashion Get close.

OB Art The ties that bind us

Tea With Cory Pelan

Travel Heads up: on the BC Bird Trail

ON THE COVER: Andrew Kempton and Andrea Kincaid, photographed at the Penny Farthing Pub. Photo, Lia Crowe / styling, Émilie Hamel and Ženija Esmits /makeup, Jen Clark

38

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EDITOR'S LETTER

Disconnected connections

A

PHOTO BY LIA CROWE

word about connections. Not the hang-outwith-friends-and-family-over-turkey-dinner-type of connections…I’m talking airline connections, which currently seem about as disconnected as connections can get.

On a summertime flight home from London, for example, it was over-full toilets that left us sitting on the tarmac in Halifax, watching our connection time in Calgary tick-tock away. Ultimately that delay turned a 17-hour trip home into a 36-hour adventure in sleep deprivation.

As I write this, I’m still awaiting the homecoming of my slightly cheaper fare. Her west-bound journey started in Boshusband who left from New York a gazillion hours ago. His ton, where she and her plane sat on the tarmac for four hours first flight did, miraculously, leave LaGuardia on time. But before even taking off. She therefore missed her connection then at Toronto Pearson, he sat at his gate, watching his to Victoria and faced spending Christmas Eve overnight at allotted connection time in Calgary tick-tock away due to a Toronto Pearson alongside hundreds of other livid, missingWestJet IT meltdown that disconnected server their-eggnog holiday travellers. Directed to a connections. massive “lineup”—actually, an unruly throng— What does an IT meltdown look like? First, to access customer service, my daughter tearit means undergoing a time-consuming manual fully called home.

I reacted in true boarding process. Then, it sees you sitting I reacted in true (fierce) mother form—my (fierce) mother on the tarmac, while passenger- and luggagebaby would not wake up in an airport on weight calculations are undertaken manually.

Christmas Day! Instead of waiting for her to form—my baby (Does that evoke a sense of flying confidence?) reach the customer service desk, I called Westwould not wake up Then, all strapped in, you’re ready to go, but Jet from here on the coast and managed to get in an airport on your plane is still at the gate, apparently waiting her on a plane to Vancouver, where she finally for a flight plan…which never comes. Finally arrived at a hotel (add accommodation dollars Christmas Day! there’s an announcement to de-plane and wait, to the “cheaper fare”) at 4 o’clock Christmas or book another flight. morning. She was not feeling the Christmas Luckily for Bruce, this airline disconnection spirit. came with a happy connection. His brother and sister-in-law live Now, as I anxiously await my husband’s return, time is in Toronto and they just happened to have an extra ticket for the tick-tocking away on my own airline-travel adventure. I leave Leafs game that night. WestJet has probably never had such a for Europe in precisely 24 hours. And it should be noted that happy delayed passenger—until his rebooked flight the next day Bruce has my suitcase and I have our dog, making a prewas also cancelled and passengers were told to leave and come boarding connection between the two of us rather important. back the following day. With no Leafs game in Toronto that Oh, and I’m also flying WestJet. night, this lost connection raised more than a little ire.

With a theme of “connect,” this issue of Tweed thankfully Lost connections once raised so much ire for my New-Yorkcovers happier connections, looking at things like peoplebased daughter, she completely gave up on Christmastime connecting dinner parties and nature-connecting travel. So, as travel and settled for more reliable telephone and internet this season revs up, I wish you all happy holiday connections. holiday connections.

(And hopefully, as you’re reading this, I’m not sitting on the The last time Danica ventured home for Christmas—which, tarmac somewhere, watching my connection time back to the of course, meant flying during overpriced Airline Customer coast tick-tocking away.)

Unappreciation Days—she elected to fly December 24 for a

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Group Publisher and advertising inquiries Michelle Cabana 250-480-3274 Associate Group Publisher Janet Gairdner Editor Susan Lundy susan.lundy@blvdmag.ca

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OAK BAY HOME

A connection to the Century home sets the stage for entertaining...and more 10

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O

past

By Devon Paige Smith Photos by Don Denton

riginally planning to house-hunt for a modern, downsized townhouse, Toronto transplants and retirees Chris and Christine were surprised when they found themselves falling in love with a three-floor, 4,500-square-foot century home in Oak Bay. “We were kind of those nightmare clients for a realtor,” Christine laughs. “We originally had this thought of a townhouse, but after we’d seen a few, we weren’t as keen on the idea. It took us a while to pinpoint what we wanted. But when we saw this place, we just knew right away. It really checked a lot of the boxes.”

Some of those boxes, Chris continues, included being located on a quiet, low-traffic street and close to the amenities of downtown Victoria and Oak Bay. “Almost everything we need is within walking distance.

We can walk to the grocery store, to the beach, to coffee shops and to restaurants and pubs. We barely use the car anymore, which is nice.”

And although they were originally in the market for a smaller home, Christine says, the size has turned out to be an added bonus for hosting and entertaining.

“It’s big enough that we can enjoy hosting family for weeks at a time and we don’t all feel like we’re on top of one another. And that’s great because we have five children between us, and grandchildren, and they’re all located in either Calgary or the UK, so they’re usually coming for an extended visit.”

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Although the two are eastern-Canada transplants, they construction firm Green Island Builders. were no strangers to Vancouver Island.

“Not only was Urbana’s design excellent, construction “We knew the area because we also had a home in Shirley, manager Avery Gartner and the whole Green Island team and when we lived there, we would come down to Victoria made sure Urbana’s vision was fully realized,” Christine once a month or so for errands and shopping. When we explains. were here, we’d always find ourselves drawn “We really wanted a kitchen that was deto Oak Bay. Looking back now, it makes signed for entertaining. I wanted the island sense that this is where we ended up,” says with plenty of seating, and I wanted two Christine. sinks so there was a coffee and bar sink as Most importantly, we On the main floor of the classic-looking, well as the main sink. But, most importantwanted the kitchen 1921-built home are the family, living and ly, we wanted the kitchen to feel like it was a dining rooms, a study, three fireplaces and natural part of the house design and not an to feel like it was a the kitchen. The upper floor has four bedafterthought. Now it’s by far my favourite natural part of the rooms (three have en suites) and the lower room in the house,” she says, smiling. house design and not floor is home to a gym, a laundry room “We were truly so lucky with Green Isand a fifth bedroom, also with an en suite. land,” adds Chris. “The culture of that firm an afterthought. Now All-original (and beautifully refinished) fir and the quality of the people they have on it’s by far my favourite floors complete the classic, century-home staff is so impressive. The whole team was room in the house. look and give it a warm, welcoming feel. amazing, and having Avery as our point perIn that same vein, the couple envisioned son was positively superb. We kept joking a kitchen renovation that would also capthat it felt like he became our son through ture a lot of the same classic look and feel. the process,” he laughs.

“We really wanted to bring back a lot of As renovations in century homes often the home’s original features in the kitchen. That was defigo, issues of varying severity were revealed as walls were nitely a priority,” explains Chris. opened up.

For this, the couple entrusted Atarah Humphreys and “With the kitchen, there had been some previous work Stephanie Excell of Urbana Kitchens with the design of their done, and there were some issues with predictable things new kitchen. Urbana then put them in touch with local like settling and floors sloping. It just meant we needed

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some creative problem-solving, which we’re always up for,” explains Avery, who saw the project through from initiation to completion.

“And aside from the creative problem-solving, meeting timelines—while waiting for materials or appliances that were delayed because of supply-chain issues—was also a challenge, but not an uncommon one on any project these days,” adds Naomi Reinhart, Green Island’s project manager for the renovation.

Along with the kitchen, Chris and Christine also decided to have the sunroom off the side of the house rebuilt, undertake some upgrades to an upstairs deck, and add a shower to the primary bedroom’s en suite. They also had natural gas put in, which saw two of the home’s three fireplaces converted from woodburning to natural gas.

“It’s much cosier and we find it heats up the rooms more efficiently,” says Chris.

With all the side projects added, construction, which began

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in February of this year, was finally completed in October.

“Chris and Christine were truly the best clients to work with,” says Naomi.

“They were so involved, and we had a great connection with them, which made the process so much better.

The end result was a project where everything really came together, and has a cohesive, traditional look, while still being updated and functional.”

Outside of the home, Chris and Christine have done a lot of work with the help of another Chris—landscaper Chris Dixon.

“It’s been such a transformation, and I just love the garden and the patio now,” says Chris. “But I think what I’m most excited for is that we planted 600-plus bulbs in the gardens earlier this fall. I can’t wait to see how that will look in the spring.”

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A custom iron gate completes the front of the property— roses and thistles intertwined, representing the couple’s respective backgrounds: English and Scottish.

“That was truly a bonus. I was walking in the neighbourhood and came upon a gate I loved and the fellow who built it—Tyler Brownlee of Metal Magnate Art. And now the gate is probably one of my favourite features of the home,” says Chris.

Overall, the two are thrilled to finally be in their finished home, enjoying all it has to offer and its renewed lease on life.

Because, as Chris points out, “This is likely the last home we’re going to buy and renovate, so we’re glad we did it right.”

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OAK BAY LIFESTYLES

Bring back the dinner party

Tips for a happy, healthy holiday gathering

By Jane Zatylny | Photos by Don Denton

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L

ooking back, hosting a dinner party in pre-COVID times seemed so simple—so carefree. Do we have enough flatware? Napkins? Dinnerware?

Can we get the house clean before our guests arrive? But since 2020, we’ve had to think about things that Emily Post could never have predicted: will our party be safe and will our guests feel comfortable?

After the pandemic-imposed gathering hiatus, the dinner party is back in full force. We’re excited to reconnect and ready to pull out all the stops to make our celebrations memorable.

Some people seem even more eager now to host a party than prior to the pandemic. This isn’t really all that surprising. We’ve missed connecting with friends around the dinner table, exchanging stories and catching up over good food and drink. And after all those hours we spent during the pandemic honing our cooking skills and renovating or redecorating our homes, we’re also eager to show it all off.

Kimberly Solecki, from Oak Bay’s Borrowed and Blue Events, says she has witnessed this shift.

“A lot of people changed plans early on in the pandemic because of the provincial health regulations,” she says. “[But now], dinner parties are back in full swing.”

Mark Davies, owner of de’lish café, bakery and catering in South Oak Bay, agrees. “We’ve been very busy this past year. There’s been so much pent-up demand.”

Of course, COVID-19 is still with us, so any indoor entertaining carries a measure of risk. How much of a risk you are willing to take is obviously up to you and your guests.

With the holidays fast approaching, I am interested in how to safely go about finally having some folks over for dinner. I’m also curious about how the post-pandemic dinner party might be different from parties held prior to 2020.

Here are some tips I We’ve waited compiled after doing a little research. so long to gather

❝

with friends and family again. Be safe—but have fun.

Keep it small: Many of de’lish’s events have been in the 20- t 30-person range, says Mark: “We’re seeing fewer 100-plus events.

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Over at Borrowed and Blue, Kimberly says she’s also seeing smaller numbers at her events: “People are much more careful now.”

If you invite six to eight people, you can add that extra leaf to your table and push the placemats and chairs a bit further apart.

Keep things light: Breathe. Just because you spent pandemic hours baking your own braided bread and weaving

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placemats, it’s okay to take a breath—both in and out of the kitchen.

Plan your meal with relaxation in mind. Keep it simple.

The less stressed you are, the more relaxed your guests will be. It may be tempting to serve something grand and hearty, but the truth is many people feel like they spent the pandemic eating—they are ready to take it down a notch.

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Consider takeout or catering services: With the rise of delivery services during the pandemic from your favourite restaurants, takeout is now an acceptable and viable option. The take-home dinners at de’lish are economical and have become very popular with customers, says Mark.

“We require very little notice for these orders, so they’re great for spontaneous self-catered dinner parties—just reheat, and away you go.”

Book well ahead if using a caterer: “The earlier you book, the better,” says Mark. “Think three to four months ahead for a dinner party, as a minimum. We’re still playing catchup and don’t expect to return to normal booking times until 2024.”

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Celebrate

the beginning of a New Year with our second annual Champagne Gala.

Join our Executive Chef as he presents and pours a selection of Champagnes, each paired with a culinary delight using locally sourced ingredients.

Mark Davies, owner of de’lish café, bakery and catering in South Oak Bay.

Ask about cancellation policies: Catering companies have learned how to be very flexible and reasonable throughout the pandemic. Find out in advance how they would accommodate a cancellation so you won’t lose out financially, should you need to postpone your event.

Choose safe service options: Plate your courses and then serve them, suggests Kimberly. Or consider a cocktail party where the servers share platters of hors d’oeuvres, perhaps in tiny individual pots or glasses. Obviously, don’t reuse plates or glasses, even if you have those wine glass tags.

Avoid buffets, potlucks and shared serving utensils, disinfect all cooking and preparation surfaces and be sure to cook or reheat food to safe internal temperatures.

Continue to follow known COVID-safe practices:Check in with your guests the day before your party and remind them in your most diplomatic manner that if they are not feeling well, you will reschedule for another time. Some people ask their friends to do a rapid antigen test before they come to your party; I leave that choice to you to make.

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Be sure your immunocompromised friends feel comfortable, though, by welcoming mask-wearing at your dinner party. Keep wipes and hand sanitizer available in the kitchen and bathrooms during the evening.

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Happy

Holidays 250-370-7788 | 2239 Oak Bay Avenue karenjensenrealestate.com

Build time into your party: Don’t rush things along— give your guests the chance to savour one another’s company. Spend some time with pre-dinner appies and cocktails—don’t head immediately to the dining room.

And after dinner, don’t hurry people out the door.

Perhaps consider a change of venue for dessert—head outdoors to a heated patio or venture back to the living room. Let your guests linger.

Include non-alcoholic drinks: The number of people who are avoiding alcohol has skyrocketed in the last several years. The sale of no- and low-alcohol mocktails, wine and beer started trending a year or two before the pandemic and shows no sign of slowing down. Each course of your dinner party should offer a non-alcoholic option.

Enjoy this time of reconnection (but keep an eye on public health notices): Gathering recommendations and limits could be imposed again, should COVID-19 numbers soar this winter. So, watch the government’s website for advisories before planning your party.

“We’ve waited so long to gather with friends and family again,” says Kimberly. “Be safe—but have fun.”

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Keith Watt, manager of Cork & Barrel Spirit Merchants.

Uncorking some great wines Perfect pairings for winter dinner parties

By Robert Moyes Photos by Don Denton

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D

inner parties are grand fun, but also a little stressful for the chef/ host. Here are some tips for picking food-friendly wines that will complement your menu and delight your guests.

The rules for pairing wine with food are more relaxed these days, but some principles are worth taking note of. The wine should have the same flavour intensity as the food: hence, red wines with red meat, and white wines with light-intensity meats such as fish and chicken. That said, a lighter red such as Pinot Noir would be perfect with a tuna steak, and a bold white is fine with many pork dishes. And there is even a devout following for sparkling wine served with salty potato chips! Let’s just say that things are quite a bit looser than they were.

❝ If steak or lamb is the main culinary event, then a ‘big red’ is called for, especially a Cabernet Sauvignon or Bordeaux blend, whose firm tannins both tame and then are tamed by all that delicious fat and protein.

❞ How many bottles should you buy if you’re having, say, dinner for eight?

“It’s a good idea to have more than you think you’ll need,” says Keith Watt, manager of Cork & Barrel Spirit Merchants in Athlone Court. “I’d suggest having six ready to open.”

For the mix and mingle during the appetizer prelude, consider pouring a dry rosé, a particularly versatile wine that can go with everything from various cheeses to dips, charcuterie and smoked salmon. There are lots of decent domestic and international rosés out there, but if you want a classic one from Provence, try the Domaine Saint Ferréol for $22.99.

Or, if you want to quickly put the “party” in dinner party, pop the cork on some tasty bubbles. France’s Veuve du Vernay ($17.99), Spain’s Freixenet Cordon Negro ($17.99), Italy’s Mionetto Prosecco ($19.99) and BC’s Summerhill Cipes Brut ($31.99) are all good choices.

But if you are really celebrating, consider taking the lead from James Bond and pouring some of 007’s beloved Bollinger for your lucky guests. The Special Cuvée is $100, but it’s a truly fine Champagne, and very good value at this rarefied price point.

Before we head to the dining room, a brief word. Since I have no idea what will be coming out of your kitchen, I am listing several classic entrées and choosing particularly tasty wine partners for them. These are just suggestions, so please feel free to substitute something similar from your own culinary experience or maybe a trusted cookbook—this is far from an exact science, and it is, after all, a party.

With winter weather closing in, comfort foods like Irish stew or cassoulet are always welcome—as are the heartier reds.

Gérard Bertrand is a celebrated winemaker from France’s Corbières region, and his “An 806” ($22.49) is a spicy, fullbodied and richly textured crowd-pleaser that would go nicely here. Another interesting choice would be the Escudo Rojo Carménère Reserva from Chile ($19.99), which is bursting with ripe flavours of blackberry, plum and cherry.

Some people believe strongly in the ABC—Anything But Chardonnay—rule of wine. I don’t understand the animosity directed towards that most versatile of white varietals, but

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let’s check out what Sauvignon Blanc, a brightly acidic and fruit-forward wine, has to offer instead. Traditional Greek dishes resonate nicely with a Sauvignon Blanc, especially one that has strong notes of lime and grapefruit. So let’s consider a chicken pasta dish that is heavy on the briny olives and feta.

There are two excellent Sauvignon Blancs, both from New Zealand, that are worth buying here. Duck Hunter ($25), notwithstanding its whimsical label, is a multiple-award-winner that is a complex and well-balanced mix of acidity, fruit and light effervescence. And Stoneleigh, a classic at $20, is vibrant, racy and very food-friendly.

Duck confit is deeply flavoured and would be well-partnered with a tannic Italian such as a Nebbiolo or Barolo, a Spanish wine from the Ribera del Duero region, or a robust Bordeaux. But let me particularly recommend the Zuccardi Q Tempranillo ($28.50), which is a gorgeous Argentinian version of the main varietal found in that Spanish classic, Rioja. Made from 40-year-old vines, this Tempranillo is silky smooth, and has gobs of dark fruit with a hint of spice and leather. This beauty is a staff favourite at Cork & Barrel.

Hearty fish dishes, from a fat salmon fillet to any kind of seafood in a rich sauce (think Coquilles Saint-Jacques), are perfectly complemented by those buttery, full-bodied Chardonnays from the New World. There are two from California that are always good choices: Wente Morning Fog ($21.99) WINTER 2022/23

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has seductive aromatics and a mix of stone and tropical fruit flavours, while the Kendall-Jackson Vintner’s Reserve ($23.99) balances a full-bodied lushness with complexity and an underlying acidity.

We’ve kept the serious carnivores waiting long enough.

If steak or lamb is the main culinary event, then a “big red” is called for, especially a Cabernet Sauvignon or Bordeaux blend, whose firm tannins both tame and then are tamed by all that delicious fat and protein. From Washington state comes the always-classy Chateau Ste. Michelle ($23.99), while California’s Liberty School ($24.99) is a go-to for anyone who likes their red to finish a bit on the sweet side. And here are two of California’s many attractive splurges: Unshackled ($35.99) is a vibrant, fruit-forward Cab, and Girard ($53.99), supple and savoury, coats your palate with layers of beautiful Napa Cab flavour.

And even though it has fallen a bit out of fashion, consider finishing with a small glass of something wickedly, unctuously sweet. There are several choices: icewine from BC, a syrupy Beaumes de Venise with that unmistakable French flair, or a classic serving of port and blue cheese. And if these decadent potables come out with the dessert course, keep in mind that the wine should be sweeter than that crème brûlée or chocolate hazelnut torte.

Bon appétit . . . and cheers!

(All the named wines in this article are available at Cork & Barrel Spirit Merchants and/or the BC Liquor Store at Fort Street and Foul Bay Road.)

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UPLANDS CHARM 3275 Uplands Road, Oak Bay - $4,500,000.00 - SOLD "A renovation requires creativity, respect, vision, love and strength. Caring for what has been created and saving what you can, to find those bones and to unders tand that they not only hold up the house but can be made stronger.

I hope you enjoy all the light coming through this classic Colonial home." ~BRENDA RUSSELL

THINKING OF SELLING ?

OAK BAY REAL ESTATE PROFESSIONAL 250.744.4556 | BRENDA@BRENDARUSSELL.CA | BRENDARUSSELL.CA 2541 ESTEVAN AVENUE, VICTORIA, BC V8R 2S6

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OAK BAY INSIDER

Caring for a treasure

S

aturday, October 15 saw two new councillors plus four incumbents returned to municipal office in Oak Bay. Congratulations to all who were elected, all who ran, and to the Mayor as well, who was acclaimed.

Thirty-five years ago, in November 1987, this writer had just won a seat on Oak Bay council.

In those days, elections were held a month later than they are now and were set for a two-year term. The term increased to three years and is now four, so these days councils have much more time to strategize, execute and govern for results.

Christopher Causton was mayor of Oak Bay for 15 years. He is now the Goodwill Ambassador and a captain with Victoria Harbour Ferries. He is the former owner of Jason’s (Wind Cries Mary) and Rattenbury’s (Old Spaghetti Factory) and is a classically trained hotelier. A member of Harbourside Rotary for 36 years, he flies different flags at his house every day, albeit the Ukranian flag has been up for six months. ec595@hotmail.com

Basking in his newfound status, this newly elected alderman—as they were known—crossed the road outside city hall without using the crosswalk. On his return to the hall, a seasoned Oak Bay resident dressed him down about his actions and gently reminded him that now he had, at all times, to model good behaviour and remember that others were watching. He was also told the top things that needed his and council’s attention. In that helpful spirit, 35 years later, I will add my top attention-needing items—in no particular order—which hopefully will help add four more good years to this wonderful community.

• Three years ago, pre-COVID, no one could have predicted how much our behaviours would change. Working from home, cycling, especially with electric bikes, and walking have increased dramatically. It’s the “COVID dividend.” In Oak Bay we have all become flaneurs, but the infrastructure has not kept up.

Marine scenic drive needs to become the marine scenic walk, extending from King George Terrace to Cattle Point. The Dallas Road improvements have shown us a great example of what can be done with a little imagination.

Tie in public art—and you have a winner.

• Sort out the Oak Bay Marina. The best site on lower Vancouver Island should not be so under-utilized, with a below-market rent, derelict boats and no plan, after 30 years.

• Temporary COVID-19 sidewalk measures, such as those in the Village and on Crescent Road, should be long gone and replaced with permanent changes. In the ‘80s, Oak Bay limited the number of storefront locations for banks because they deadened retail space.

Today realtors' offices are doing the same thing in the Village, while most people now check listings online. And where in the village

is that new bustling Mexican restaurant with the southwest-facing patio and happy hour margaritas? Check out Cook Street Village for comparison.

• Estevan Village has always reminded me of a mini Eastsound, which is on Orcas Island, my favourite island in the world. But where in Estevan is the the equivalent to the Lower Tavern on Prune Alley (which has beer and hamburgers to die for)?

• A parking lot is an opportunity for housing.

What goes there is up to council, the owners and the community. Located at the corner of Lansdowne and Henderson is a massive parking lot.

• Everyone loves a party, whether it’s the car show, the truck parade or Christmas LightUp—to give three examples. Start something new, like a chilli cook-off, or reintroduce the massive street dance that was so successful.

• For the past four years, property tax increases have been at least 2.5 times inflation, which has been running at two per cent. With inflation now at eight per cent, council has some serious financial work to do. Surpluses have added to the municipality’s reserves so the community is in good financial shape, but you can’t avoid hard work and difficult financial decisions by suggesting that people can simply defer taxes. Remember that the actual population, who pay 96 per cent of the taxes, has only increased, according to the Census, by 13 people between 2016 and 2021.

• The renewed Oak Bay Lodge, just like the marina, needs to be a jewel for the community and the region. This writer’s biggest regret on council was that the new Oak Bay Lodge was not approved in 2011. But that is a story for another day.

• Finally, on that day in 1987, I was told to pay attention to the small stuff: remove graffiti within 48 hours, repaint benches and stop signs frequently, ensure crosswalks are clearly identified, et cetera. Today, dealing with dangerous roaming bucks could be added to that list!

That seasoned Oak Bay resident finished her “fireside chat” by reminding that fresh alderman he was now responsible for helping look after a treasure.

Best wishes to you all.

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Exceptional Women OUTSTANDING DEEDRIE BALLARD

LAURA FARQUHAR

NICOLE PELAN

Q: HOW DID YOU CHOOSE RE/MAX? I originally joined RE/MAX Ports west in 1992 as a newly licensed Realtor, and subsequently after two years, moved to RE/MAX Camosun, where I have remained ever since. My company prides itself on educating its 200+ agents, in this ever-changing market. Over the past few years, there have been a multitude of changes, in contracts, privacy, assisting in the prevention of Money Laundering, and dishonesty. Mandatory Education has been enforced, and is required to maintain our Licenses, which I am most thankful for.

Q: WHERE WERE YOU BORN AND WHERE DID YOU GROW UP? WHAT DID YOU LOVE ABOUT THAT PLACE? I was born & raised in Oak Bay. I love the strong ties my family has to our beautiful community & the friendships that have endured over the years. My office is located across the street from the location of my dad’s home in the 1950s. I see little reminders of where I’m from like this all the time & it’s special.

Q: HOW HAVE YOU DEALT WITH REAL ESTATE IN THE EVER CHANGING COVID PANDEMIC? The Pandemic has taught me how to show a higher level of care, respect and kindness to not only myself but to my family, friends & clients. I have just tried to adapt, roll with the punches, and try to be resilient to all the changes in our business. Life passes us by quickly, it has been reminder appreciate all the little moments.

Q: WHAT ARE YOU MOST PASSIONATE ABOUT? I am most passionate about people, my community, and my business.

Having been very involved in the Victoria Arts Community, Greater Victoria Hospital Foundation, Victoria Hospice, and the Sovereign Order of St. John, it has made me very cognizant of the need for honesty and integrity and commitment to make a difference in all areas of my life.

Q: WHAT MAKES YOU STAND OUT AS A REALTOR? During my 30 year career in the Real Estate industry, with RE/MAX, I I have been listing and selling homes in all areas of Greater Victoria, consistently achieving the MLS Gold or Silver sales volume award. My ability to develop an excellent rapport with my clients in a clearly professional way, on a personalized level, always in complete confidence, has made me one of Victoria’s Top Realtors. I pride myself on diversification and knowledge of the business enabling me to provide my clients with exceptional service. Always Expect Excellence! deedrie@deedrieballard.com deedrieballard.com

*Personal Real Estate Corporation

Q: WHAT IS ONE THING THAT YOU ARE PROUD OF? I’m proud how my career has grown since becoming licensed in 2013. In 2018, I became a Managing Broker for RE/MAX Camosun & in 2020 I partnered up with Romi Lagadin to form Farquhar Lagadin. Each stage has been rewarding & so much fun!

Q: HOW HAVE YOU DEALT WITH REAL ESTATE IN THE EVER CHANGING COVID PANDEMIC? Covid necessitated a hard pivot but staying on top of changing trends is something any successful REALTOR® already does well. Marketing a home virtually is the new norm.

In many ways, all the zoom calls & FaceTime tours have allowed me to create deeper connections with our clients. The same goes for all my relationships with our amazing agents at RE/MAX Camosun. laura@flvictoriateam.com farquharlagadin.com

Q: WHAT IS ONE THING THAT YOU ARE PROUD OF? I am extremely proud of all the close relationships I have with friends and family. I love nothing more than to organize a dinner, a trip (hopefully again soon), or a great girlfriend outing. Having fun is top priority for me & clients soon learn that I really enjoy a good laugh.

Q: HOW DID YOU CHOOSE RE/MAX? When I decided to leave the Insurance Business after 13 years, there was only one option! I decided to follow in my Mom’s (Deedrie Ballard) footsteps and join RE/MAX Camosun. 16 years later, it has been a great decision for me! I feel fortunate to be part of the number one Real Estate Brokerage in the world, and can’t say enough about the amazing energy the staff, agents and ownership have.

JOANNE BRODERSEN, PREC*

TORI FELDMAN

Q: WHERE WERE YOU BORN AND WHERE DID YOU GROW UP? WHAT DID YOU LOVE ABOUT THAT PLACE? I was born and raised in Victoria and love everything about this city. I have also raised my family here. I love all of the hidden beaches on the East side of the city and all the wonderful restaurants!

Q: HOW DID YOU CHOOSE REAL ESTATE AS A CAREER? Growing up involved in the family building supply business and loving the customer engagement side of that, it seemed a natural decision to become a Realtor. I obtained my license in 1992 (30 years already?!) and have been passionate about the business and my clientele ever since.

Q: HOW DID YOU CHOOSE REAL ESTATE AS YOUR CAREER? Real Estate has always been of interest to me. That and the fact that I have always been a people person and one who values relationships, education and sharing my knowledge to help others realize their dreams, made real estate a perfect fit for me.

Q: WHAT MAKES YOU STAND OUT AS A REALTOR? Fierce representation! I believe in fully understanding my clients’ goals, knowing what we’re buying or selling through careful discovery, and then with tenacity applying my knowledge, experience and skill to achieve an excellent result and deliver an even better experience.

Q: HOW HAVE YOU DEALT WITH REAL ESTATE IN THE EVER CHANGING COVID PANDEMIC? The Covid Pandemic has brought many changes for us in Real Estate.

I have managed through this by listening and respecting my clients concerns and needs through every transaction. Taking caution to follow all of the protocol that has been set out and going beyond that if clients are in need of more.

Q: HOW DID YOU CHOOSE RE/MAX? When I moved my business from Ontario to Victoria in 2006, I knew that being associated with the most recognizable brand on the west coast would carry an advantage. Not only does RE/MAX consistently maintain the top market share of business in the area but Victoria is a popular destination city. Networking with Canadian and international RE/ MAX Realtors ensures referral business everyone loves to refer to a professional they know and trust.

joannebrodersen@gmail.com brodersenhomesgroup.com

Tori@ToriFeldman.com torifeldman.com

nicole@nicolepelan.com nicolepelan.com

Experience has its rewards.

RESULTS SANDRA LOMAS

ROMI LAGADIN

JULIA BLACKBURN

VERONICA CRHA, PREC*

ANNA PILOYAN

JAMIE SIKORA

Q: HOW DID YOU CHOOSE REAL ESTATE AS A CAREER? In 2005, I had a dream that I was a Real Estate Agent. When I awoke, I decided to pursue that dream and it was the best decision I ever made.

Q: HOW DID YOU CHOOSE REAL ESTATE AS A CAREER? I previously owned a project management company in residential construction where it was essential to be detail oriented and customer service focused! So it seemed like a natural progression to combine my knowledge in the construction industry with my passion for homes and become a real estate advisor!

Q: HOW DID YOU CHOOSE REAL ESTATE AS A CAREER? Real estate is an exciting and evolving industry and I love to be challenged. You meet so many people and help navigate such monumental moments and milestones, which is quite an honour and incredibly rewarding.

Q: WHERE WERE YOU BORN AND WHERE DID YOU GROW UP? WHAT DO YOU LOVE ABOUT YOUR HOMETOWN? I am a proud lifelong Victoria resident. I appreciate our beautiful city and enjoy year round biking and hiking and love having my whole family in town to spend time with.

Q: WHAT MAKES YOU STAND OUT AS A REALTOR? I have been a business owner for over 15 years and I have finally found my passion in real estate.

I am able to connect with other people and help them successfully without sacrificing my core values of integrity, honesty, kindness, and fairness. As your real estate agent, I will listen to your needs and help you achieve your goals. I know that each client and property is unique, and my broad business background enables me to understand both of the Seller and Buyer perspectives.

Q: WHERE WERE YOU BORN AND WHERE DID YOU GROW UP? WHERE DO YOU LIVE NOW? I was born in Victoria and raised in Broadmead, Saanich. My siblings and I rode our bikes everywhere and knew all the trails in the area; I loved the freedom I had growing up. My family and I planted roots in Oak Bay over 15 years ago, so it feels like home now.

Q: HOW DID YOU CHOSE RE/MAX? I chose RE/MAX because connection and professionalism are important to me. The Team at RE/ MAX is so incredibly supportive, talented, and provides me with everything I need to grow as an agent.

Q: WHERE WERE YOU BORN AND WHERE DID YOU GROW UP? WHAT DID YOU LOVE ABOUT THAT PLACE? I was born and raised in a small town Vancouver Island called Port Alberni. I’ll always remember the amazing summers spent at Port Alberni’s beautiful Sproat Lake and all the memories of time spent there with friends and family.

Sandra@sandralomas.com sandralomas.com

Q: WHERE WERE YOU BORN AND WHERE DID YOU GROW UP? WHAT DID YOU LOVE ABOUT THAT PLACE? I was born in NYC and grew up near Princeton, New Jersey. I love and miss all of the food from back home but specifically Italian-American food, black and white cookies and NY pizza! And of course spending my Summers at the Jersey Shore!

Q: WHAT IS THE ONE THING I AM PROUD OF? I am proud of the network and friendships that I have forged with my amazing colleagues in this industry, but more specifically with my RE/MAX Camosun family. romi@flvictoriateam.com farquharlagadin.com

Q: WHAT ARE YOU MOST PASSIONATE ABOUT? I am deeply passionate about my community with a strong focus on animal welfare and advocacy. Over the years I have donated a portion of my sales to local animal rescues and the Children’s Miracle Network Hospitals. I like to incorporate fundraising contests, campaigns and donations into my business, and I am always looking for new ideas.

Q: WHAT MAKES YOU STAND OUT AS A REALTOR? I am deeply caring and dedicated in all that I do which helps me earn trust early on in a relationship. I am also very adaptable and recognize the unique needs and personality traits of each client which allows me to support them better throughout their transaction. I believe this is crucial when helping people with one of their biggest assets. juliaismyagent@gmail.com juliaismyagent.com

Q: WHAT MAKES YOU STAND OUT AS A REALTOR? I have been honored to be a top selling agent in Victoria since 2011. I’ve found a lot of joy in working with my clients, getting to know them and helping them with all their Real Estate ventures.

I have a very hands on approach and take a lot of care with each step in a real estate sales process and am always mindful of each client’s individual needs.

Q: WHAT IS A REAL ESTATE TREND THAT YOU LIKE? I like the trend towards a lifestyle that allows for ease to walk to nearby amenities. To live near a quaint village or city center and having the ability to walk to a coffee shop, neighborhood restaurant or to pick up a few items at the market. Living life more simplified and enjoying the neighborhood is something Victorians in many areas get to do. veronicacrha@gmail.com realestatebyVeronica.ca

250-370-7788 2239 Oak Bay Avenue, Victoria V8R1G4 remax-camosun-victoria-bc.com

Going above and beyond to find your next home.

Q: WHAT IS ONE THING YOU ARE PROUD OF? The most rewarding of all my accomplishments is my family. I feel proud to see my beautiful daughters grow into the wonderful young women they are today.

Q: WHAT AM I MOST PASSIONATE ABOUT? I am deeply passionate about wellness and beauty and specifically love to do spin classes and group exercises. Balancing my career and cultivating a passion outside of my professional sphere adds to better mental well-being and healthier life. anashick@hotmail.com annapiloyan.com

Q: WHAT CAN YOUR CLIENTS EXPECT FROM WORKING WITH YOU? My clients can expect to feel confident and supported in their real estate decisions. One of my favourite things in real estate is helping others see what is possible. I don’t shy away from renovations, investment properties or new build opportunities.

Q: HOW DID YOU CHOOSE REAL ESTATE AS A CAREER? I have been personally buying, renovating, renting and selling single-family homes in Oak Bay and Saanich since 2011. After six transactions, it seemed like a natural fit to turn to real estate full-time.

I bring to real estate a successful background of over 14 years of strategic marketing, communications and project management. jamie@jamiesikora.ca jamiesikora.ca

OAK BAY FASHION

Get close.

Styling by Émilie Hamel and Ženija Esmits Photos by Lia Crowe

Connect with the ones you love this holiday season: turn up the fashion dial and head out in looks that wow. Couple Andrew Kempton and Andrea Kincaid, who are also co-workers, get cosy in this season’s colours of royal blue, deep reds and glittering golds.

Asked what the couple does to connect during the holiday season, Andrew says, “The days can get so hectic, so we try to carve out some time to enjoy a latte in bed, while we make a game plan for the day. Sometimes we need to ‘divide and conquer.’ It’s a mantra we use often.”

As co-workers, Andrew and Andrea complement each other, and feel lucky that each day they are working with their biggest supporters.

As Andrew says, “It’s a wonderful feeling looking over and seeing your significant other in their element!”

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On Andrea: Lori Ann Montréal velvet dress ($150), rhinestone earring ($35), rhinestone large brooch ($35), rhinestone small brooch ($38) and Kate Spade satin pumps ($95), all from House of Savoy.

On Andrew: Sand Copenhagen trouser ($75), Jos A Bank shirt ($55), suspenders ($28) and wool cashmere coat ($225), all from House of Savoy.

On Andrea: Brocade floral dress ($175), Louboutin heels ($295), both from House of Savoy, and pearl earrings, model's own.

On Andrew: Paige corduroy pants ($75), Jos A Bank shirt ($55), bow tie ($18) and Base London shoes ($78), all from House of Savoy.

On Andrea:: Calvin Klein sequin dress ($79), octagon rhinestone necklace ($48), multi-chain necklace ($55), Kate Spade chain pearl necklace ($78), and Fiona clutch ($68), all from House of Savoy.

On Andrew: Paige corduroy pants ($75), Jos A Bank shirt ($55), Eaton camel blazer ($125), ascot ($38) and Base London shoes ($75), all from House of Savoy.

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On Andrea: Dalia collection velvet skirt ($78), beaded tank ($85), mink vintage fur ($125), Kate Spade satin pumps ($95), all from House of Savoy.

On Andrew: Paige corduroy pants ($75), Jos A Bank shirt ($55), bow tie ($18) and Base London shoes ($78), all from House of Savoy.

Makeup: Jen Clark.

Models: Andrew Kempton, Mortgage Expert & Franchise Owner, and Andrea Kincaid, Mortgage Broker, both at Mortgage Alliance Cutting Edge Lending.

Photogaphed on location at the Penny Farthing Pub.

❝

Printmaking is a visible example of how we are connected.

Design-wise, it starts with shapes and lines that are obviously connected, but I also love when things are overlapped, when there's some transparency and when there's not.

❞

The ties that bind us The art of interconnectedness

By Sean McIntyre Photos by Don Denton

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T

here's something about a long, cold Canadian winter that just makes people count on one another to get by. When, like Oak Bay artist Terry Vatrt, you grow up in Manitoba—home to the coldest of our cold winters—appreciating and relying on one another quickly grow to become second nature.

“People help each other, even in the city. You have to help each other to stay alive—sometimes literally,” says Terry.

Whether it’s pushing a stranger's car out of a snowbank or joining a

neighbourhood block party, Terry suspects remnants of the interconnected community she experienced while living in Winnipeg have shaped the themes and topics she strives to address through her current-day artistic career.

More recent study of the Christian spiritual tradition, Buddhist philosophy and interfaith dialogues, as well as philosophies embodied by writers such as Annie Dillard, Anne Lamott and Barbara Brown Taylor, has further strengthened Terry's fascination with our infinitude of connections to one another and our environment.

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“How our minuscule part is important to the grand scheme of things is so much a part of my belief system and ethos. I believe that we are happier and healthier as a society when we acknowledge this,” Terry says.

“As far as I can tell, Jesus—like Gandhi and Martin Luther King—was all about peace, justice and equity. When we acknowledge our connections, and respect them, it seems these are our only responses to the question ‘How then should we live?’”

Given her outlook on the ties that bind us together, it's not surprising that the Oak Bay artist has devoted much of her artistic life to the field of printmaking. Few art forms embody the essentials of connection like the ancient practice of transferring images from matrices such as woodblocks, copper etchings or engraved surfaces to paper or fabric.

“Printmaking is a visible example of how we are connected,” Terry says. “Design-wise, it starts with shapes and lines that are obviously connected, but I also love when things are overlapped, when there's some transparency and when there's not.

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Printmaking allows for a lot of that—you can overprint to your heart's desire.”

Terry employs various printmaking techniques, including collagraphy, intaglio, photo transparency and embossing, to create finished works that explore the complexity, beauty and contradictions of relationships. Her explorations also make use

of photography, collage and writing. Her works, which have been displayed in juried exhibitions in Spain, Germany, the United States, Canada and, currently, at Taiwan's International Biennial Print Exhibit, contrast the natural and the manufactured, while using texture and space in a wide range of sizes and formats.

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“I love the idea of art that's got some mystery to it, or that can spark your brain a little bit,” Terry says. “I like to make things that make people stop and look. I want viewers to stop for a moment, slow down and take some time, because none of us do enough of that. So if the work can grab someone's attention in a good way—not in an aggressive or overly challenging way, but in an intriguing way—that’s my goal.”

The themes and emotions Terry puts into her work, though often intensely personal, can have an impact on others. She reckons this is a shared human condition that underlies our coexistence in spite of the physical and technological separatedness that pervades modern life.

“I'm discovering, more and more, that people are resonating with the feeling and the truth that is put into the work, and then they can make their own interpretation,” Terry says.

“It doesn't matter that I might have made that piece thinking about my grandmothers or my ancestors. If someone gets something from it, that is what's really important.”

On a post-pandemic-lockdown trip to New York—where she frequently travels to visit family and friends, while feasting on an abundance of fine art—Terry was inspired to play, explore and have fun. The trip helped her discover the interconnectedness within her own extensive body of work.

This change of mindset represents a major shift in how Terry now approaches new work. Rather than set out with a fixed vision of the way things ought to be, she commits to an almost play-like process wherein she allows the various layers and components of previous pieces work with one another to set off in entirely new directions, where she can often arrive at pleasantly unexpected destinations.

“Collaging like this takes a lot of thought.

I love that some days I might put in two or three hours in the studio and move certain pieces of paper only five or six times,” Terry says. “It's liberating in the sense that once you start this playing around, there's no pressure to produce a specific something.

“I'm old enough that my style has changed.

I'm going to play around, have fun, try things and see what happens.”

Some of Terry's work can be seen on her website, which she created in 2014, and where she posted content bi-weekly during the COVID-19 lockdown. The site serves as a meeting place for like-minded art and culture lovers to learn about and discuss not only Terry’s own work, but also newer and classic works representing the full spectrum of art.

“It’s a place to share my enthusiasm for creative endeavours and important ideas of all sorts,” Terry says.

Visit Terry's website at: theartcaravan.ca or view her work on Instagram: @the_art_caravan.

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TEA with

Cory Pelan CLAIM TO FAME IN OAK BAY Owner, The Whole Beast and The Village Butcher

By Susan Lundy | Photo by Don Denton

Nice to meet you, Cory. Where were you born, and where did

you grow up?

I was born in Edmonton, Alberta, but only lived there until I was six years old. My family made the big move to Victoria in 1975, and I lived there until I was 12. I then moved to Vancouver where I lived until 2001 before moving back to Victoria with our newborn daughter.

I’d say most of my “growing up” was in Vancouver, but the process continues to this day.

How did you get to Oak Bay? Serendipity. The restaurant I was running at the time, La Piola, was coming to an end, and I was searching for a location for my next project. I’d been hitting dead ends with properties and had almost given up when my butcher (Michael Windle of The Village Butcher) mentioned a location on Oak Bay Avenue he was looking at. The spot was too big for him alone and he was wondering if he could make it work. I told him my predicament and the next week we had a deal to share the location.

That was 11 years ago and we’re still here. Six years ago, I bought a 50 per cent share of The Village Butcher to further strengthen the business relationship between the two shops and streamline production.

from Stillmeadow Farm in Metchosin. I quickly fell in love with the slow, age-old process of European meat curing and the no-waste “nose to tail” ethos. Also, as other chefs caught wind of what I was doing, I was constantly reminded of the need for a local charcuterie producer. It was a Sunday daydream until that serendipitous meeting with my butcher.

Why is the sustainable food movement so important to you?

It’s very simple: if we don’t start farming sustainably, we will run out of food. (Gets on soapbox…) In order to continue to feed the planet, we need to look closer to home for food. This means a regional small-scale farm model that sustains itself by responsible farming practices. Large-scale factory farming practices Prime rib, Yorkshire cannot sustain themselves at the rate we are gopudding, mashed ing, due to herbicide/ potatoes and gravy. pesticide/hormone use and fuel/transport costs.

If it’s my last meal, Too much manufacturing I’d skip the veg so I energy in and not enough food energy out. I percould have more of sonally place this issue everything else! on top globally, together with climate change.

❝

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What's the one ingredient you can't live without?

Salt—I put that @%$! on everything! Diamond Crystal kosher salt, to be exact.

What would your last meal be?

My favourite family Sunday meal. Prime rib, Yorkshire pudding, mashed potatoes and gravy. If it’s my last meal, I’d skip the veg so I could have more of everything else!

What has been your career path in the food industry?

What brings you joy?

I trained at Vancouver Community College’s culinary arts program and cooked my way through some pretty amazing restaurants, and, more importantly, under some pretty amazing chefs. I moved back to Victoria to explore the burgeoning local food scene here and was chef at a few cool places, including a short stint at Oak Bay’s own Penny Farthing Pub! My path to The Whole Beast and The Village Butcher was simply borne through my love for good quality meat and passion for European-style cured meats. (I might have been a little burnt out after two decades working in restaurants as well.)

My family, travel, work. Watching my daughter Paris live her best life pursuing what she loves, and watching my wife Madone do what she loves at the highest level. She is the general manager at the Oak Bay Beach Hotel. I am a very lucky guy.

What inspired you to launch The Whole Beast?

As a chef, I was surprised at how hard it was to find traditionally made cured meats on the island. There were a couple operations in Vancouver, but it wasn’t easy or inexpensive to source, and it usually required a ferry trip. I decided to teach myself some basic techniques to supply my restaurant, La Piola, with house-cured guanciale, pancetta and coppa.

I started spending more Sundays alone in the closed restaurant kitchen, breaking down and curing pigs delivered

Can you offer any ideas for holiday food when entertaining family and friends?

Every Christmas Eve I have an open house for family and friends at my place and we make it fun by having an appetizer competition. We pick a theme every year and everyone brings a dish. One non-cook judges (for fun) and we all have an amazing time.

The bonus for me is dinner is mostly taken care of, although I often make a seafood stew of some kind so we can sit down together for a late meal. This year’s theme is “A Canadian Christmas.” Think tourtière, poutine, flapper pie, Nanaimo bars, etc. Past themes include: The ‘50s, Spain, France, and for the first year we all made cheese balls (so much cheese!).

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Heads up Connect with nature on the BC Bird Trail Photos and story

by Lin Stranberg

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e wanted to get outside, get out of our comfort zone and try something new. When the BC Bird Trail launched last year, it sounded like just what we were looking for. The more we found out about it, the more we realized we didn’t have to be dedicated birdwatchers to get out in glorious nature and have some fun looking at birds. It’s something everyone can do, regardless of experience, fitness or skill.

We didn’t even have to drive too far to get started. Of the four trails on the BC Bird Trail—located on Central Vancouver Island, in the Fraser Valley, on the South Fraser and in the Columbia Valley—we choose to drive to the city of Richmond to explore part of the South Fraser Trail. Richmond is the heart of BC’s Pacific Flyway, a major stop for migratory birds flying from the far north to Patagonia, and home of some of the best birding in North America.

We booked some time with guide Liron Gertsman, who led us on a fine walk at Terra Nova Rural Park, pointing out various species as we went. We saw dozens of white snow geese, whose breeding ground is on Wrangel Island off northern Russia; they were just chilling around a stretch of grass across from a residential area. Tens of thousands of these birds pass through the area

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every fall to rest and dig for rhizomes in the marsh plants.

After a couple of fascinating hours of birding, we went for dim sum and ate some of the best Shanghai dumplings in existence, we’re sure, at Fisherman’s Terrace Seafood Restaurant, upstairs in the Aberdeen Centre. The egg custards (dan tat) were superb. We finished off with a little holiday shopping downstairs, and felt we had been on a miniholiday, although we were back home in Vancouver in Dozens and dozens 20 minutes.

Spurred on by the fun we of splendid bald had in Richmond, and haveagles perched high ing heard of the thousands in the trees around of bald eagles that flock to us, their distinctive BC every November and Dewhite heads bright cember to feed on spawnedin the autumn out salmon, we decided to head to Harrison Mills, the sunshine. epicentre of the Fraser Valley Trail, to check it out. Nearly extinct not too long ago, the iconic raptors have bounced back and are now easy to find in this part of BC. The valley hosts over 250 pairs of nesting bald eagles, and thousands more migrate here over the winter. November to January is the best time to see them.

We arrived in beautiful Harrison Hot Springs, had a bite at Muddy Waters Café, and walked along the promenade to the main wharf, where we hopped aboard a Harrison Eco Tours jet boat to see the bald eagles from the Harrison River. We heard their high-pitched calls before we spotted them. Our first look at these majestic birds was thrilling. There seemed to be a big concentration near the shoreline of Rowena’s Inn, so we were happy we had booked a cabin there. Their website has a section titled “Eagles,” so we figured we would be in the right place. And we were.

Harrison Mills is home to the largest concentrated wintering bald eagle gathering in the world. That’s right—the world. The eagles come to dine on some of the millions of spawning salmon that travel up the Fraser River to tributaries such as the Harrison River, which hosts all five species of salmon plus a sizeable population of sea-run cutthroat trout.

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Harrison River was designated an International Salmon Stronghold in 2010. It’s one of the most ecologically significant Pacific salmon rivers in North America and one of the most productive salmon ecosystems in the Pacific.

A short walk behind our cabin led us to a clearly marked path winding through the woods, across the golf course and down to a covered lookout over the water. It could not have been more convenient—or more jaw-dropping. Dozens and dozens of splendid bald eagles perched high in the trees around us, their distinctive white heads bright in the autumn sunshine. The eagles are there from November to January, following the salmon run in late October.

Seeing the eagles was so soul-satisfying, we wanted more. We had heard of the abundance of eagles in Brackendale, north of Squamish. It is not on the BC Bird Trail officially yet, but we think it deserves to be, especially in December and January.

Squamish is a wildly beautiful place and Brackendale was loaded with bald eagles. Even the bridge near our cabin at Sunwolf Riverside Resort Rowena’s Inn. Photo by Robyn Bessenger Photography offered a captivating spot

Photo by Liron Gertsman, courtesy Richmond Tourism.

to watch the eagles soaring overhead and sitting in the trees along the banks. It was unforgettable and we were dazzled by it all.

Our most vivid memory, though, was a half-day eagle float down the Cheakamus with the Squamish Rafting Company. Bald eagles were everywhere—in the sky, in the trees and along the shoreline. Our two excellent guides helped us spot them up close as we drank in the clean air, the peace and the rugged mountain scenery. We returned to our dreamy little cabin, which felt like the book-lined mountain cabin we had always yearned for, and made a pact to go birdwatching every year.

Things to do and see See the sights at Harrison Hot Springs, where the mountains ring the clear waters of Harrison Lake. This is Sasquatch country, so you’ll see wooden Sasquatch sculptures along the beachside walkway and around the village.

Sasquatch, known as Bigfoot in the western US, was revered by the Sts’ailes First Nation, who believed it lived in both the physical and spiritual realms.

Visit the tiny Sasquatch Museum if you can. And see the clay masks on the trees along the Spirit Trail, a short walk through a cedar forest just off McCombs Drive, heading south from the lake.

Also, take advantage of local knowledge by booking tours to heighten your experience and connect with the community. These are the three tours we took, and they were the highlights of our birding adventures: in Richmond, BirdWINTER 2022/23

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watching 101 with Liron Gertsman (vancouverbirdingtours. com); in Harrison, eagle tours with Harrison Eco Tours (harrisonecotours.com); in Squamish, wilderness float tours with Squamish Rafting Company (squamish-rafting.com).

Also, do some local research before you go. These websites should help: The BC Bird Trail (bcbirdtrail.ca); Richmond Tourism (visitrichmondbc.com); Tourism Harrison (tourismharrison.com); Tourism Squamish (exploresquamish. com).

Places to eat The food and eateries we visited varied wildly, yet the quality was high everywhere. From the excellent Chinese flavours at Fisherman’s Terrace Seafood Restaurant in Richmond to the casual west coast menu at The Clubhouse at Rowena’s Inn in Harrison Mills and the healthy fare at Muddy Waters Café in Harrison Hot Springs, we ate well on the BC Bird Trail.

In Brackendale, we enjoyed breakfasts at Fergie’s and onsite at Sunwolf Riverside Resort, and dinner at one of our favourite places, the WaterShed Grill, overlooking the Squamish River. (The outside appears as Jack’s Bar in the Netflix series “Virgin River.”)

Places to rest your head Rowena’s Inn is a prime bald eagle viewing destination.

It’s part of the Sandpiper Resort, a well-groomed, 160acre estate on the Harrison River with a scenic 18-hole golf

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course, historic colonial-style inn, four classic cabins, four luxury cabins, a restaurant, live eagle cameras, sweeping river views and its own private airstrip. Sunwolf Riverside Resort, on five acres of woodland near the convergence of the Cheekye and Cheakamus rivers in Brackendale, offers up-mountain, open-hearted hospitality, where you’re likely to strike up easy conversations with the Sunwolf team or your fellow guests as you disconnect from technology.

Both are wonderful.

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PETS ON THE AVENUE

ADOPT A PET!

Furever homes wanted! For this issue, Tweed joined up with the Victoria Humane Society to present a selection of pets looking for new homes. (And who wouldn’t want to live in Oak Bay?) Visit victoriahumanesociety.com for more information.

Photos submitted

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3.

WILL YOU HELP? With each emergency the bills mount but we can’t say no - can you? Please donate today!

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4.

TWEED! Some say that Oak Bay loves dogs so much that canines are actually considered honorary citizens.

If you agree, tell Tweed!

Send photographs of your “Dogs on the Avenue” to: don.denton@blvdmag.ca

SEEN HERE: 1.

2.

3.

4.

5.

J-Lo is a 3-year-old male Bloodhound cross.

Serabe is a 7-year-old female Alaskan Husky.

Sparky is a 9-year-old retired male sleg dog.

Basil is a 2-year-old female short-haired cat.

Charlie is a 10-year-old female Bully Breed.

5.

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A FESTIVE SPIRIT IN THE AIR.

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It’s the most magical time of the year. Enjoy this special time of year with your loved ones.

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