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SUMMER 2017

CENTR AL ISL AND LIFE AT ITS FINEST

SUMMER SENSATIONS 12 hidden gems certain to stimulate the senses

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FEATURES 26 TRUE COLOURS On the cover Model Holly Johnston at the Nanaimo Cruise Ship and Helijet Terminal. Photo by Lia Crowe

A bright, roomy reno with an

ocean view

By Darcy Nybo

A toolbox of Thai flavours

that add zing to vegetables

By Chef Heidi Fink

42 BEST OF THE SUMMER

12 hidden gems certain to

awaken the senses

By Jane Zatylny

5O TAKE FLIGHT

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62 SALTY, SOUR, SWEET & SPICY

Sleek summer fashion to put

the savvy in travel.

By Katherine Suna/Lia Crowe

80 TURNING OVER A NEW LEAF

Lettuce is good for

your health

By Pamela Durkin


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CONTENTS DEPARTMENTS 10 OUR 20 INSPIRED PEOPLE CONTRIBUTORS Brian Clark

86 FRONT ROW

What’s on this month

By Chelsea Forman 14 EDITOR’S LETTER 36 TALKING A rendezvous WITH TESS with reading Kay Fedchuk By Tess van Straaten 16 INSPIRED STYLE Jane Spencer 72 TRAVEL FAR By Lia Crowe St. Barts: Land of the

By Sherry Conly

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INSPIRED CHEFS

Rich and Famous

Shane Hagan,

By Bruce Sach

Longwood Brew Pub

By Susan Lundy

84 TRAVEL NEAR

Wellness retreat at

Fairmont Empress

By Sara Wilson

94 SECRETS AND LIVES

Adrian Lepin

By Sean McIntyre

98 OUTTAKE

By Lia Crowe

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OUR CONTRIBUTORS

JEN CLARK

SHERRY CONLY

MAKEUP ARTIST: TAKE FLIGHT

WRITER: FRONT ROW

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PAGE 86

LIA CROWE BOULEVARD CREATIVE: INSPIRED CHEF PAGE 18

“A long day made effortless as the weather, the styling and the entire team came together to capture many amazing shots. When a 10 hour day feels like a 4 hour shoot, you know you are onto a good thing. The model Holly was a real pro and brought a lot of Beyoncé bounce to the shoot and rocked the makeup.” Jen is a freelance makeup artist, who has been working with Boulevard for several years. Her work has encompassed many fields including commercial, TV, music, theatre, and special events.

“The mid-island region is home to many summer festivals and in this issue of Boulevard, we’ve highlighted just a few to inspire you. From Comox to Chemainus and paintings to palettes, there’s something wonderful for art enthusiasts, music lovers, foodies and theatre buffs throughout the season.” Born and raised in Nanaimo, Sherry graduated from Vancouver Island University with a degree in writing and a focus on journalism. She now works as a freelance writer for various publications throughout BC.

DON DENTON

PAMELA DURKIN

BOULEVARD PHOTOGRAPHER: TRUE COLOURS

WRITER: TURNING OVER A NEW LEAF PAGE 78

“I’ve always adored fresh salads but had gotten into a bit of a “leaf-rut”-always tending to rely on familiar favorites. After doing this piece on super-food lettuces for Boulevard, I’ve introduced some new lettuces to my salad bowl!” Pamela is a freelance health writer and nutritional consultant whose work has appeared in Boulevard, Eat, Reader’s Digest, Alive, Spa Business and more.

GROUP PUBLISHER Penny Sakamoto ASSOCIATE GROUP Oliver Sommer PUBLISHER PUBLISHER Mario Gedicke

250.891.5627 EDITOR Susan Lundy

ASSOCIATE EDITOR Lia Crowe

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411 CONTRIBUTING Sherry Conly, Angela Cowan, WRITERS Pamela Durkin, Heidi Fink,

HEIDI FINK WRITER: SALTY, SOUR, SWEET & SPICY PAGE 62

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“Most house shoots these days mean neutral colours and a clean minimalist look, so this month’s shoot was a big change up. Deep rich colours throughout and a scores of Asian art pieces provided a visual treasure chest to photograph.” Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.

“Sometimes it’s the simple pleasures of life that stand out. One of the best moments creating this edition occurred at the end of a very long and intense day of shooting when photographer Don Denton and I were invited by Chef Shane Hagan to have a seat at the Longwood Brew Pub and try his Baked Alaska. With relief we sat down, took a deep breath, enjoyed the view and then devoured the delicious dessert.” Lia Crowe is a stylist, creative director, photographer and writer.

“Thai aromatics are among my absolute favourite ingredients to work with. It was a joy to play around with recipes using them to enhance my other favourite ingredients: local produce.” Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

ADVERTISE Boulevard Magazine is Vancouver Island’s leading lifestyle magazine, celebrating 26 years of publishing on the Island. To advertise or to learn more about advertising opportunities please send us an email at info@blvdmag.ca Mailing Address: 818 Broughton Street, Victoria, BC, V8W 1E4 Tel: 250.381.3484 Fax: 250.386.2624 info@blvdmag.ca blvdmag.ca

Chelsea Forman, Darcy Nybo, Hans Tammemagi, DESIGN Lorianne Koch Michelle Gjerde Tess van Straaten Claudia Gross Victoria Boulevard ® is a registered trademark of Black Press Group Ltd. All rights reserved. No part CONTRIBUTING Lia Crowe, Don Denton of this magazine may be reproduced without the publisher’s written permission. Ideas and opinions PHOTOGRAPHERS expressed in this publication do not necessarily reflect the views of Black Press Group Ltd. or ADVERTISING Mario Gedicke its affiliates; no official endorsement should be inferred. The publisher does not assume any Andrea Rosato-Taylor

CREATIVE DIRECTOR Lily Chan

Pat Brindle

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responsibility for the contents, both implied or assumed, of any advertisement in this publication. Printed in Canada. Canada Publications Mail Product Sales Agreement #42109519.


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OUR CONTRIBUTORS

CHELSEA FORMAN

SEAN MCINTYRE

DARCY NYBO

WRITER: INSPIRED PEOPLE

WRITER: CO-OPERATION, COLLABORATION

WRITER: LET THERE BE LIGHT

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“Interviewing world renowned stonesculptor Brian Clark, I learned the significance of an artist creating their work for no one but themselves because a piece of art void of its creator’s passion and love will fall short every time. Through our conversation I was able to uncover Brian’s knack for developing sculptures that are an extension of the natural world that inspire them.” Chelsea is a writer of all topics lifestyle.

“I find most interview experiences intriguing and educational, but the best ones leave me feeling inspired. Adrian Legin’s passion for lifelong learning was evident mere moments after we sat down in his Nanaimo office. Legin’s openness to new ideas and an ability to constantly refine how tackles new challenges is proof that new perspectives and opportunities should be embraced rather than feared.” Sean McIntyre is a freelance writer who enjoys writing about West Coast places and personalities.

“Holly and Wayne Bowles created a home that suits all their needs, is energy efficient and combines practicality with unique features. This beautiful Qualicum home is perfect for living life well.” Darcy Nybo is a freelance writer, writing instructor and author. She loves meeting and chatting with the people who have created their dream homes and telling their stories.

BRUCE SACH

KATHERINE SUNA

TESS VAN STRAATEN

WRITER: LAND OF THE RICH AND FAMOUS

STYLIST: TAKE FLIGHT

WRITER: LEAP OF FAITH

PAGE 5O

PAGE 36

PAGE 70

“’Never coming to a department store near you.’ So read the slogan on a T-shirt I noticed on a young entrepreneur’s back in St. Barts. Later I tried on a pair of swimming trucks that had no price tag but merely a serial number. Both indicated to me the exclusive nature of the haven.” Born and raised on the parklands of Alberta, Bruce is only now getting acquainted, one by one, with the islands of the Caribbean.

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“The open waters and modern design of the cruise ship terminal are exquisite! Our model Holly let out her inner Beyoncé that day, while strutting across the Helijet tarmac over and over again. We were all curious how many steps she took that day! The mod-like prints, bold sexy lips, and designer bags, really created this mod, jetsetter feel for the fashion story.” Katherine is a stylist, travel enthusiast, and seeker of the sun.

“In two decades of writing business stories and profiles for newspapers and magazines, I’ve never had staff take it upon themselves to contact me to give unsolicited testimonials about their boss. But that’s exactly what happened with the team from Classic Kitchens. They heard I was writing a story about owner Kay Fedchuk and they wanted the chance to tell me about the impact she’s had on their life. Very inspiring!” Tess is an awardwinning journalist and television personality who has had the privilege of interviewing people for close to two decades.

SARA WILSON

JANE ZATYLNY

WRITER: THE GOOD LIFE

WRITER: BEST OF THE SUMMER

PAGE 84

PAGE 42

“I had the most fun getting to know and learn from a dozen like-minded and driven women guided by Catherine Roscoe Barr, wellness guru at Vancouver’s The Life Delicious at the Fairmont Empress. Surrounded by such beauty, history and culinary marvels makes me want to come back again and again.” Sara is an awardwinning journalist and editor of Monday Magazine and Where Magazine.

“In writing Best of the Summer, we wanted to offer readers a list of activities that call into play the incredible sights of Vancouver Island as well as the feelings, smells, sounds and tastes. After researching this list, I’m going to challenge myself to do something really different this summer, like race a few thrilling laps around a motorsport course.” Jane is a magazine writer, editor and communications specialist.


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EDITOR’S LETTER

A rendezvous with reading BY SUSAN LUNDY

encouragement.) In the four and a half months following Christmas, I purchased 30 books and read 22 of them. I’ve memorized my credit card number from eagerly typing it in so often. I read in bed, in the car, on the ferry, on the couch and in the tub (my e-reader is waterproof!). I’m seasons behind in my favourite Netflix series. I’m even watching less hockey. Books are back and bountiful in my life, and I’m looking forward to adding the beach, the park and poolside to my list of reading locales this summer. But for those who haven’t bought 30 books in the past few months, Boulevard has compiled an entire collection of things to do. Our feature story Best of the Summer serves up 12 “hidden gems” — locations we think will awaken the senses this season. And speaking of senses, taste leans to the fresh and light, and scent to the aromatic, in Boulevard’s food story, which highlights Thai flavours mixed with crisp vegetables. Chef Shane Hagan at Longwood Brew Pub and Restaurant dishes up a Cajun chicken recipe, and health writer Pamela Durkin’s story about healthy lettuce should have readers polishing up their salad bowls. A feast for the eyes unfolds at our “Hot Property” — a colourdriven, ocean-view condo in Qualicum — and readers will also want to savour the stunning local apparel and succulent setting of our fashion story. One travel piece takes readers to a place of good dreams — the ultra exclusive St. Bart’s — and the other, to a place of good health: a wellness retreat at the grand old Fairmont Empress in Victoria. And, as always, Boulevard introduces readers to host of fascinating people from the midisland, including kitchen designer Kay Fedchuk; credit union CEO Adrian Legin; stone artist Brian Clarke; and style subject Jane Spencer. And finally, Front Row presents six artsy, not-to-miss events coming this summer to the mid-island. So much to do, so much to see, taste and enjoy this summer. Hope I can find time amid the passion of my new tryst. Boulevard editor Susan Lundy is a former journalist and twotime recipient of the prestigious Jack Webster Award. Her award-winning stories have appeared in numerous magazines and newspapers, and she is also the author of Heritage Apples: A New Sensation (Touchwood Editions, 2013). PHOTO BY LIA CROWE

A

S THE LONG LAZY DAYS OF SUMMER approach, I have a new lover with whom to share my days and nights. My dalliance with books is a passion that emerged early, languished lately, but has recently been rekindled. Enamored with books as a young child, I decided to make my own, carefully hand-printing words, stick-figure-drawing illustrations and stapling together little booklets that I tried to sell like lemonade for 25 cents at roadside stands. (It wasn’t lucrative.) I inhaled books — often reading entire novels in one sitting, hunkered down in my dad’s leather recliner for hours on end. I went through phases … Nancy Drew, Judy Blume, historical fiction. I loved one novel about the French Revolution so much, I read it over and over again, locking myself away each time to sniffle through its deliciously sad ending. There was the spy novel phase. The Russian literature phase. The Canadian literature phase. During exam time at university, I’d periodically put text books aside to devour a trashy novel — candy for my brain. There was also the unfortunate, true-life serial killer phase (not recommended when you’re a young parent), the Grisham, Ludlum and Follett, the Shreve, Shields and Kingsolver. The list goes on and on. My first real job was in a bookstore; I loved the smell and feel of new books. My entire life I’ve had to practise stern self-discipline each time I pass a bookstore — I know entry means a surefire emptying of my wallet. But times change. The Internet is a thing. Netflix is a thing. And most unfortunately for me, arthritis in my wrists and fingers is also a thing, making it difficult to hold a book for any length of time. It’s much easier to clutch my iPhone, scroll through the news and other posts, or binge-watch a British TV series. But times change again. For Christmas, my husband bought me an e-reader, something I’ve vehemently opposed — it’s not book! — but which has actually brought the world of reading right back into my lap. Of course, all those years I practised bookstore self-control are now moot. Almost everyday, the bookstore lands in my inbox with subject lines like: “Feed your need to read!” / “Recommended reads just for you!’ / “April showers? Read for hours!” (As if I need

I’M LOOKING FORWARD TO ADDING THE BEACH, THE PARK AND POOLSIDE TO MY LIST OF READING LOCALES THIS SUMMER.

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inspiredSTYLE BY LIA CROWE WITH JANE SPENCER, OWNER OF FABRICATIONS CLOTHING IN DUNCAN

O

NE WARM AND SUNNY afternoon, I met Jane at her farm near Duncan to chat about life and style. We sat on her back deck, soaking up the stunning and peaceful view of the sweeping lawn, horse pasture and marshlands beyond — the only sounds were the clinking of ice in our glasses, the wind chimes and a high whistle of a bluebird’s call. “We have our own bluebird colony,” she exclaimed, telling me with excitement about the discovery of a bluebird colony on their property, and the lengths she went to insure its success, which included keeping mealworms in the fridge. So it was no surprise when she said that outside of work, she’s most passionate about animals, specifically rescuing and helping them. “I love being empowered to do good and to just help where I can. It feeds my soul,” she said. I soon met a few of the many animals that live on the property with Jane and her partner, Linda, including a one-eyed, scruffy little rescue dog from Mexico. “The most important thing about me is what you see is what you get; I’m the same person in my store as I am at home. When people walk in to Fabrications, I want them to feel almost like they are at the home of a good friend.” Asked what she’s looking forward to this summer, she answered: “Drinking really chilled Damasco wine on the deck with a breeze blowing off the marsh, the wind chime going. There isn’t a nicer place to be. You can close your eyes and it’s magical.”

LIFE

FAVOURITE LOCAL RESTAURANT: The restaurant

“I want someone who looks at me to think ‘she’s kinda quirky. She’s got it together but she doesn’t take herself too seriously.’ ”

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at Unsworth Vineyards: “Taking the back roads there in my convertible.” FAVOURITE WINE: Damasco from Zanatta Winery. “It’s slightly effervescent and tastes like summer!” ALBUM ON CURRENT ROTATION: 8 tracks internet radio, changing it with my mood. FAVOURITE FLOWER: David Austin roses. FAVOURITE CITY TO VISIT: San Francisco. FAVOURITE HOTEL: “Anything boutique and romantic.” FAVOURITE APP: 8 tracks and Pinterest FAVOURITE PLACE IN THE WHOLE WORLD: “My garden with all my animals.”


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by Graham & Spencer Tee, cashmere sweater and MAC jeans. ALL ALL-TIME FAVOURITE PIECE: Pearls. CURRENTLY COVETING: “Melbourne” bag by Brahmin in periwinkle. FAVOURITE PAIR OF SHOES: “My wellies.” FAVOURITE DAYBAG: “Melbourne” bag by Brahmin in pecan. FAVOURITE JEWELRY PIECE OR DESIGNER: Karyn Chopik. FASHION OBSESSION: “Anything cashmere.” BEAUTY MOISTURIZER: Regenerating cream by Pro-Derm. SCENT: Chance Eau Fraiche by Chanel. MUST HAVE HAIR PRODUCT: Kevin Murphy. BEAUTY SECRET: “A day in the garden.”

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STYLE INSPIRATIONS STYLE ICON: Nicole Kidman. FAVOURITE FASHION DESIGNER: Burberry: “The 160-yearold British brand, who dressed explorers and aviators — they just keep reinventing themselves.” FAVOURITE MUSICIAN: “From my childhood, Gordon Lightfoot (rainy West Coast fishing trips) to Bruno Mars and everyone in between.” ERA OF TIME THAT INSPIRES YOUR STYLE: “The ‘40s — impeccable style and tailoring.” FILM OR MOVIE THAT INSPIRES YOUR STYLE: Under the Tuscan Sun. READING MATERIAL WHAT DO YOU READ ONLINE FOR STYLE: British Vogue. FAVE PRINT MAGAZINE: Country Living, British Edition. COFFEE TABLE BOOK: Zero-Mile Diet by Carolyn Herriot BOOK CURRENTLY READING: “No reading, it’s gardening season!”

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inspiredCHEFS

SHANE HAGAN, CHEF LONGWOOD BREW PUB AND RESTAURANT, NANAIMO TEXT BY SUSAN LUNDY PHOTOS BY DON DENTON


QUICK FACTS:

• Age: 43 • Born and raised in Toronto to Australian parents, and lived in Sydney, Australia as well. • Training: “I suppose my first chef was my Mum growing up — I was always curious about food. I trained at Vancouver Community College proper, then under countless chefs at hotels and fine restaurants over the years. I owe a lot to those professionals and to Judy Hagan. She is absolutely fearless in the kitchen.” • Five years at Longwood Brew Pub. • Before that: head chef at Nanaimo Golf Club

WHAT ARE YOU BEST KNOWN FOR IN THE KITCHEN? That’s a tricky question! But I’d like to think the only answer is making people happy and feeling good with their food experience. Travelling has always been a big passion of mine so nothing is off the table when it comes to food. WHAT ARE THE MOST IMPORTANT INGREDIENTS IN YOUR PANTRY? Butter, fleur de sel, black pepper, fresh herbs, olive oil, garlic, onions, vinegars, flour, wine and more butter.

WHAT’S YOUR FAVOURITE DISH TO COOK ON A WARM SPRING OR SUMMER DAY? Noodles and/or pho — in any weather. I’m going to need a nice Pilsner with that as well, please.

WHAT’S YOUR GO-TO ITEM WHEN SAMPLING OTHER CHEF’S FARE? When I’m out, I like simple. Steak frites for sure. Add brandy peppercorn demi or a light horseradish cream and I’m happy.

HOBBIES? Kim, my awesome wife, and I like getting outside when we can — golfing, paddleboarding, hiking with the dog and playing around in the yard. Travelling is a big one for us; we are always up for an adventure. IS HERE ANYTHING ELSE WE SHOULD KNOW ABOUT YOU? Not only a brew pub and all-ages restaurant, Longwood has a full-scale commercial producing brewery, which ships bottles, cans and

Chicken salad from Chef Shane Hagan at Longwood Brew Pub in Nanaimo.

kegs throughout British Columbia. Every August the brewery hosts the Longwoodstock Music and Beer Festival, where my team and I will be serving some of our favourite dishes. Contact longwoodstock.com for more info!

DO YOU HAVE AN EASY RECIPE TO SHARE FOR A QUICK BITE THIS SUMMER? Cajun Chicken Salad 5 oz Cajun seasoned chicken breast 4 oz spring mix greens 1 oz pea shoots 1 oz baby arugula 2 oz goat cheese 1 Tbsp sunflower seeds 1 Tbsp candied cashews 5 sliced strawberries 5 grape tomatoes 3 oz sesame dressing Slow grill the chicken breast, add a splash of lemon juice and fleur de sel and let sit. Combine spring mix and arugula. Set up mix on a large plate or large shallow bowl. Dress the salad with goat cheese, sunflower seeds, candied cashews, sliced strawberries and grape tomatoes. Slice chicken and place on salad, adding fresh pea shoots. Dressing on the side is optional, as is having a big slice of garlic bread to go with it. 19


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BRIAN’S WORK IS DEEPLY ROOTED IN NATURE. IT HAS AN ORGANIC, NATURAL LOOK AND FEEL — ALL OF HIS PIECES ARE INSPIRED BY THE GREAT AND MANY WONDERS OF THE OUTDOORS.


inspiredPEOPLE

MASTER OF STONE SCULPTOR BRIAN CLARK

BY CHELSEA FORMAN PHOTOS BY DON DENTON

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“AS WITH ANYTHING IN LIFE, IT ALL COMES DOWN TO HOW HARD YOU WANT TO WORK.”

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“I REALLY APPRECIATE NATURE. I DO A LOT OF PHOTOGRAPHY. I TAKE PICTURES OF EAGLES, BIRDS, DUCKS, WHATEVER ANIMAL I CAN SEE. I’M OUT THERE DAILY, IT ALL GOES BACK INTO MY WORK.”

C

ANADA IS GLOBALLY RECOGNIZED AS a

country rich in nature. Spanning from the cool tundra of the Nunavut blanketed by the Northern Lights, to the oldgrowth trees of Vancouver Island — the land is dazzling in its most primitive form. For those lucky enough to grow up in the grips of Canada’s wild wonders, it may have been their first love in life; the one that would always stir something profound deep in their hearts. Brian Clark is one of the lucky guys, and through his work he crafts the perfect sentiments to pay hommage to his wild first love. Brian grew up in the northern community of Fort McMurray, Alberta. He discovered his creativity as a child, and his memories are sprinkled with time spent drawing, building toys and creating games — activities he fondly recalls as being his first sense of accomplishment in self-expression. As he got older, Brian continued to paint, draw and write and sing songs. As a young adult, Brian spent 16 years working in the Alberta oil patch as a first class electrical technician. During his oil patch career, he painted and gifted his art to friends he met along the way, consequently leaving a colourful legacy scattered all over the northern region of the country. In 1983, the oil patch suffered a huge downturn and Brian was laid off for 10 months. “It was at this time that I found some wood and started scratching away,” Brian notes. “I knew a guy who used to be a Jesuit priest. He quit the priesthood and got married and I ended up growing up with one of his sons. He taught me to play the guitar. One day he called me over and gave me all his carving tools. He said he was too old to keep carving. That’s when I got into stone work,” Brian tells me. Brian was undoubtedly a notable artist before he started stone work, and had plenty of experience working with his hands in the oil patch — but he stumbled upon his carving gift unintentionally. And as with every talent, it took time to refine his skills, so Brian spent 1983 to 1986 learning the craft of stone-sculpture. Then he took a leap of faith and passion by transitioning to full-time stone carving. “As with anything in life, it all comes down to how hard you want to work. But never give up. I was booted out of over 40 galleries before I got lucky. A couple artists dropped out of a show and I got invited. Away it went from there.”

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Brian Clark’s Solitary Spirit.


THEY HAVE AN ORGANIC, NATURAL LOOK AND FEEL — ALL OF HIS PIECES ARE INSPIRED BY THE GREAT AND MANY WONDERS OF THE OUTDOORS. Brian’s work is deeply rooted in nature. It has an organic, natural look and feel — all of his pieces are inspired by the great and many wonders of the outdoors. Appropriately, Brian now resides in Mill Bay, engulfed by Vancouver Island’s pristine rainforest and coast. “I really appreciate nature. I do a lot of photography. I take pictures of eagles, birds, ducks, whatever animal I can see. I’m out there daily, it all goes back into my work,” Brian tells me. “The balance of nature comes out in what I do.” Brian’s work is now on display in the homes of an impressive line-up of celebrity clientele including His Royal Highness Prince Philip, the Duke of Edinburgh, k.d. lang and David Suzuki. He also completed major commissions for the Calgary Flames Stanley Cup Championship commemoration, and, with assistance from the First Nations Fort Mackay Band, seven gigantic siltstone Bison sculptures for Syncrude Canada. Working primarily with Brazilian stone, Brian begins his projects with a mind and heart full of inspiration from the nature surrounding him. He has learned to work with the shape

of the stone and lets it and his imagination guide his hand. “For a while I was in a rut. I’d think someone would like this or someone would like that. And that’s something a lot of artists don’t learn at a young age; they do their art for other people. I’d carve a bird or a bear, and then I just started to change and decided to do my own thing and let it flow. And that was right. If you do it for yourself, that’s when it will always be best. Some people want a certain thing and I really try to talk them out of it. Just let me do my own take on that and it always works out,” Brian tells me. Brian uses a combination of chisels, hammers and an air grinder to begin his projects, and finishes every one sanding and grinding by hand. “I work on several pieces at a time. Sometimes I get so far and look at it and go ‘what’s happening here?’ I have to walk away and come back. One piece took me a year to complete, and one day I went out, and there it was.” But as Brian points out, there is always room to learn and evolve. “You’re never satisfied. It always seems like something is missing, and that’s what keeps you driving ahead. If I ever did the perfect piece I’d probably quit, and go hide it in shed and never show anyone,” he laughs. “Learning the art keeps you going. You have something new to try the next time you get to work.” And Brian isn’t slowing down anytime soon. As the natural environment around him continues to grow and shift with the changing seasons, Brian will continue to be inspired and share through his work how beautiful the world looks through his eyes.

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25


TRUE COLOURS BRIGHT, ROOMY RENO WITH AN OCEAN VIEW BY DARCY NYBO

26

PHOTOS BY DON DENTON


HOT PROPERTIES

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QUICK FACTS:

1,900-square-foot condo 3.5 months to renovate 2 full bathrooms, 2 master bedrooms with walk-in closets 1 gas fireplace 5 patios, 3 with ocean view

W

ELCOMED BY MO (MAUREEN) ROSS INTO

her spectacular renovated condo in Qualicum Beach, I was immediately struck by the wash of brilliant colour and the lovely ocean view. As Mo said, “I’ve always been attracted to bright colours. My favourite is chartreuse.” When Mo and her husband Al decided to downsize, they started looking for a condo in Qualicum Beach that was over 1,200 square feet in size and with an ocean view. While they did find some with views and some over 1,200 square feet — they couldn’t find both. Then a condo came on the market almost across the street from their home and they immediately bought it. “We knew this condo was perfect for us,” said Mo. “It has 1,900 square feet and a water view; in fact, it’s right on the water.” While the location and square footage matched their dream condo, the interior did not, so they started on renovations. “We sold our home and ended up living in a motel for a little over three months,” Mo explained. “We hired Jason Metcalfe and took the entire condo right down to the studs. I designed it all myself, with Kay Fedchuk of Classic Kitchens in Parksville as the consultant for the kitchen area.” The Rosses wanted a home that welcomed people to come in, sit down and enjoy themselves. The reno has certainly achieved that. The open floor plan and the entertainment-style kitchen, with a calming view of the ocean right from the front door, beckon you to come in and enjoy this eclectic home. Then there’s the colour. Mo has taken her furniture finds and her love of Asian décor, from living in Asia for six years, and combined them with the colours of chartreuse, magenta and lavender. She even had her kitchen cabinets custom made in a chartreuse-coloured bamboo laminate. “We had the kitchen cabinets custom ordered to match the colours of the drapery. I love the backsplash too. I wanted my kitchen to be like a jewel — hence the chandeliers and the shiny backsplash. We found it at Lowe’s and it’s just stainless steel and it doesn’t show marks. I wanted my kitchen sparkly and dressy and functional, so we purchased all stainless-steel appliances. We put in a Miele stove, fan and dishwasher and a Wolfe oven and microwave, and KitchenAid fridge freezer.” The kitchen’s focal point is the nine-by-four-foot, marbletopped island. “I knew I wanted black, but I didn’t want solid black. We went through the yard at Matrix a couple times and we finally found this. I love it because it has movement in it and a tinge of green. We used the same marble for the countertops.” There’s plenty of storage under the island, including a wine fridge. There are also some unique features, designed by Mo. “I don’t like cluttered countertops,” she explained, “and I really liked the idea of storage bins available near the prep area.

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THE ROSSES WANTED A HOME THAT WELCOMED PEOPLE TO COME IN, SIT DOWN AND ENJOY THEMSELVES.

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I had Kay help me design these storage bins for my flour and sugar and other baking and cooking ingredients. I also use my food processor quite a bit,” she said as she showed me another cupboard. “But it’s heavy, so I designed this pull-out-and-up shelf that brings it up to counter height, and then I can use the shelf as an extra workspace.” Lighting in this area is as sparkly and unique as Mo herself. “We found the chandeliers above the kitchen island at McLarens and the dining room fixture I found online. I love it because it is dramatic without being frilly. It has nice clean lines with a nostalgic feel to it.” The kitchen also has a built-in pantry and all cupboards and drawers are soft touch. The prep area includes a sunken, Kohler Stages sink with a heavy butcher block that slides into place over half the sink. “It’s just great for prepping, rinsing and chopping,” said Mo. At the same time as Mo happily creates her next culinary delight for her friends, there are many comfy places for them to sit and chat. “My guests can pull up a chair and sit at the roomy island, or get comfortable on the sofa,” said Mo. “People can even sit in the living area or in the dining area, and I’m still in the conversation when I’m in the kitchen. In every house I’ve ever owned, I highlighted the kitchen.” While the kitchen is the highlight of this reno, the rest of the condo has its charms as well. The bedroom, with sitting area, was painted a poppy orange and has blue and magenta furniture for contrast. The main master bathroom has a Whirlpool soaker tub,

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THE BEDROOM, WITH SITTING AREA, WAS PAINTED A POPPY ORANGE AND HAS BLUE AND MAGENTA FURNITURE FOR CONTRAST.

complete with heat and music. The bathroom’s marble floors continue up the walls in the shower area. “I loved the buffet we had in our old house, so we refurbished it to be a two-sink vanity. It goes great in here and continues the Asian feel that is throughout the home.” At the front on the condo is a second master bedroom, which has a patio and a built-in closet that leads to the second bathroom.

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“The vanity in the second bathroom we found at Demxx in Coombs,” explained Mo. “We also got the black French doors from Demxx — they are about 100 years old. I refinished them and created a fine china and art pantry. Then we put the second set of doors on the coat closet, to give the space a more finished look.” Mo has combined vibrant colours with Asian and art deco pieces to create a home that is both inviting and distinctive.


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Suppliers List: General Contractor: Jason Metcalfe, owner of Benjamin Moore, Qualicum Beach/Parksville

Electrical: Short Circuit Plumbing: Ocean Blue Plumbing Marble/Granite: Matrix Vanity and Doors: Demxx

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TALKING WITH TESS

LEAP OF FAITH

RISKS PAY OFF IN KAY FEDCHUK’S SUCCESSFUL KITCHEN BUSINESS BY TESS VAN STRAATEN

36

PHOTOS BY DON DENTON


“IT WAS THE MOST CHALLENGING THING I’VE HAD TO DEAL WITH, BUT IN THE END, IT WORKED OUT FOR THE BETTER. SUCCESS IS SWEET REVENGE.”

F

OR MOST OF US, the kitchen is the heart of our home and that’s why Parksville’s Kay Fedchuk puts a whole lot of love into each one she designs. “It’s amazing to see the transformation and the difference it can make in people’s lives when they get their dream kitchen,” the Classic Kitchens owner and designer says. “I’m a creative person and I just love the challenge of creating as much as I can and giving people something they will really enjoy.” That creative flair led to a major in interior design, but Fedchuk quickly discovered that kitchens were her real passion. She’s been designing them for more than 25 years now and says she still gets excited about each new job. “As soon as I walk into a client’s home I’m excited and I can see what the kitchen is going to look like when it’s done, even if they can’t visualize it yet,” she says. “It’s been my absolute passion.” Fedchuk, who has two grown children, started Classic Kitchens 17 years ago. But she says she didn’t plan on being an entrepreneur or owning her own business. 37


“I’M A CREATIVE PERSON AND I JUST LOVE THE CHALLENGE OF CREATING AS MUCH AS I CAN.” 38


“I kind of got forced into it,” Fedchuk admits. “The company I worked for was sold and I was basically left with the option of either being unemployed or becoming a dealer.” Faced with unemployment, Fedchuk says becoming a dealer for Merit Kitchens was a “no-brainer,” but she had no idea how successful she’d become. Classic Kitchens is now the number one dealer for Merit in not just the country but all of North America. “My husband at the time said ‘do you believe in yourself and do you think you can do this? Because if you do, you have to do it.’ And he was right,” says Fedchuk. “It ended up being the best thing that ever happened to me.” With six designers and a dozen staff, business is booming. But it hasn’t been without its challenges. The post-housing bubble recession hit the renovation and design industry especially hard. After weathering that storm, the business faced an even bigger threat from a competitor in 2012. “Our business was aggressively challenged and it really hurt us for about a year,” says Fedchuk. “Business dropped 30 per

cent until we regrouped and came up with a plan.” That plan saved the company but it was a huge risk. With the business suffering and sales down dramatically, Fedchuk decided to expand and hire more staff. “Was it a risk? Definitely! But there was no point having a pity party,” Fedchuk says matter-of-factly. “Over the next six months I hired three people, all top designers and wellrespected in the business, and they all had their own client base.” The gamble paid off and while there were certainly some growing pains in doubling the number of designers and installers so quickly, Fedchuk says, it all worked out for the best. “Just like becoming a dealer, I was forced into it, but it was the right thing to do,” she says. “It was the most challenging thing I’ve had to deal with, but in the end, it worked out for the better. Success is sweet revenge.” Fedchuk learned a lot from the experience, but it wasn’t the toughest lesson of her career. That came when she was just starting out, in her hometown of Edmonton, and working for a large firm. “I was young and naive and I had a contractor basically bully

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me into giving him the drawings for a client that I’d worked on for close to four months,” Fedchuk says. “It was a very expensive renovation and he said I couldn’t move ahead without giving him the drawings, and so I did, against my better judgment.” Two days later, Fedchuk says, the contractor came back to her saying someone else had coincidentally come up with the same design for less. It was a hard lesson, but she says it taught her to put value on her work. “My dad always used to say it’s a dull day when you don’t learn something,” she says. “I used to laugh at him but it’s so true — I’m still learning things. And you always have to be willing to learn and change.” Fedchuk’s dad also told her that you’re only as good as the people working for you and she credits her team with the company’s success. But her fiercely loyal team is quick to point out they wouldn’t be where they are — or the people they are — without her leadership. “Kay taught me how to be a strong woman through tough times in business and in all aspects of life,” says operations manager Cara Hauer, who’s worked for Fedchuk for a decade. “She is a force to be reckoned with.” “My career could not have been possible without Kay’s unwavering support,” adds kitchen designer Adina Barugolo.

“MY DAD ALWAYS USED TO SAY IT’S A DULL DAY WHEN YOU DON’T LEARN SOMETHING. I USED TO LAUGH AT HIM BUT IT’S SO TRUE — I’M STILL LEARNING THINGS AND YOU ALWAYS HAVE TO BE WILLING TO LEARN AND CHANGE.” “Kay’s been my motivator to always strive to do my best in life and at work.” For Fedchuk, it’s all about hard work and believing in yourself. “Don’t be afraid to make mistakes because you learn from them,” she says. “You’re going to fall down but you have to rise up again.”

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Best of the

SUMMER

12

HIDDEN GEMS TO STIMULATE THE SENSES

Model Jessica Allerton with Joel Friesen, business manager at Silver Arrow Cars, in a 2016 Porsche Boxster Spyder, courtesy of Silver Arrow Cars . Florals by Brown’s The Florist.

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BY JANE ZATYLNY PHOTOS BY DON DENTON


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HETHER YOU’RE A LOCAL OR A VISITOR to Vancouver Island, summer

is the perfect time to try out some new adventures. These 12 experiences will fill your senses with the sights, as well as the feelings, sounds, tastes and scents of the season.

1.

Make memories at an open-air musical feast. New York City-based pianist,

composer and producer Misha Piatigorsky will join two legendary Vancouver Island chefs — Bill Jones and Peter Zambri — for this special culinary/music night at Blue Grouse Winery, near Duncan. Family-style platters of local meats — think spit-roasted local lamb seasoned with grand fir needles and cooked over vine cuttings — seafood and produce will be served at communal long tables in the vineyard. Piatigorsky will lead a music program that will feature The Emily Carr String Quartet, saxophonist Phil Dwyer, vocalist Emily Braden and The Misha Piatigorsky Trio. Organizers will also showcase award-winning bottles of Blue Grouse wines at the event. The Musical Feast will be held on Sunday, July 16, from 4 to 9 pm. Tickets are $250 per person, excluding gratuity and taxes. Info: bluegrouse.ca (250-743-3834).

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2.

Beat the Sunday-night-back-towork blues with a pizza and music night. Drop by the back deck at

Merridale Cider, near Cobble Hill, on summer Sundays for a slice, a cider and some great live tunes. Or better yet, take Monday off and stay overnight in one of their luxurious yurts with hardwood floors and claw-foot bathtubs. Sunday Pizza Nights begin at 5:30 pm, with new menus weekly. Reservations recommended. Info: merridale.ca (250-743-4293/800-998-9908).

3.

Visit a flower farm on Salt Spring Island. After the Saturday Market,

before the ferry ride home, check out what’s growing in the fields and greenhouses at Earth Candy Farm. Every Saturday, depending on the season, you’ll find flowers in every colour of the rainbow: bunches of dahlias, exotic tulips, sweet peas, poppies, peonies, anemones, ranunculus, delphiniums, sunflowers and more. Claire Jutras and her partner Ellis Hroch own and operate the farm, and also supply wholesale flowers offisland to florists in Victoria and Vancouver. They sell their flowers and produce on Saturdays only, from 9 am to 5 pm, in their 1,000-square-foot cob house farm stand. Bunches of flowers are $5; bouquets are $15-$20. Flowers are available from March through October; the farm stand is open year-round. Info: facebook.com/earthcandyfarms.


4.

Take a culinary tour of Victoria’s Fort Street. The Knife and Fort Culinary

Tour traverses an evolving culinary ‘hood that’s also known as the city’s Antique Row. The two-hour walking tour includes more than 10 samples of food from five stops: a tea tasting at Terroir Tea Salon, charcuterie nibbling at Choux Choux Charcuterie, traditional Mexican tacos at La Taquisa, Middle Eastern street food from Yalla and dessert from Crust Bakery. Offered from Thursday through Saturday, from 2:30 pm to 4:30 pm; $49.99 per person (plus tax and booking fee). Info: offthebeatentracktours.ca (800-418-1906).

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5.

Ramble around Canada’s only commercial tea farm. Victor Vesely and

Margit Nellemann, owners of Westholme Tea Farm near Duncan, lead tea enthusiasts through their garden terraces, sharing stories of tea traditions and farming. Each 30 to 45-minute tour begins with the tea of the day; guests can also reserve a seat in the tearoom for an after-tour sweet and beverage. Tickets are $10/person and tours (offered on Thursdays at 2 pm and Sundays at 1 pm, from May through October) are by reservation only. Info: teafarm.ca (250-748-3811).

6.

Paddleboard a pristine island lake.

Sproat Lake, near Port Alberni, provides great, flat water for beginners. Take in Instragramworthy views of mountain peaks and thick evergreen forests from your paddleboard. Bring your own or rent from Three Dog Paddle Company. Info: www.facebook.com/threedogsbc

46

7.

Go behind the scenes in Chemainus.

The seaside community known for its more than 45 outdoor murals is also home to Chemainus Theatre Festival. Since 1993 the non-profit society has offered a seasonal repertoire of professional productions. Stay in your seat after the curtain drops on any Wednesday evening performance for a lively discussion with actors from the show. Info: chemainusmusicalfestival.ca (250-246-9820; 800-5657738).

8.

Channel your inner Andretti.

Like Uber for race enthusiasts, this experience at Vancouver Island Motorsport Circuit offers five laps around the track as a passenger in a high-performance “taxi.” You’ll also receive one-on-one time with a trained instructor, access to the Clubhouse, Paddock Lounge and Restaurant, change rooms, observation deck, pit lane and pit garages. Best of all, you’ll go home with bragging rights — a USB filled with videos and photos of your circuit experience. Packages range from $159 to $299; other packages are also available, including a full-day experience that puts you in the driver’s seat. Info: islandmotorsportcircuit.com (1-844-856-0122).


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9.  

Beachcomb on an island isthmus.

One of Nanaimo’s prettiest regional parks, eighthectare Pipers Lagoon Park, offers twisty, scenic trails with lovely ocean viewpoints, Garry Oak meadows and sinuous Arbutus trees. The isthmus extends to a rocky headland, where you also can take in views of historic Shack Island. The colourful shacks are maintained and used as rustic cottages by descendants of the fishermen who built them nearly 100 years ago. Info: Nanaimo.ca/PRC/locations/parks/129-Pipers-lagoon-park

10.

Hop on a Harbour Ferry for a floating pub crawl.

Venice has vaporettos; Vancouver has Aquabuses; and Victoria has sweet “pickle boats.” Named for their cuke-like colour and shape, these itsy-bitsy ferries flit around Victoria’s Inner Harbour like toy boats in a bathtub, delivering passengers to various stops or taking them on scheduled tours. Victoria Harbour Ferry’s Pickle Pub Crawl tour includes stops at four of Victoria’s finest pubs. Allow for about 90 minutes per stop, and then check out the other pubs on the crawl on foot. Wristbands are $25 per passenger; travel with three friends and receive a free appetizer with your pints of local suds. Advance purchase recommended. Offered from April 15 to September 11, 2017. Info: victoriaharbourferry.com (250-708-0201).

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11.

Tune in to Music By the Sea.

Far-flung, remote, wild … the natural setting for the Music by the Sea Festival provides an evocative backdrop to Bamfield’s signature summer event. The festival offers an eclectic mix of jazz, popular and classical pieces, performed by musicians from around the world. Getting to the festival venue with the distinctive scallop-shell shaped roof is half the fun: you can drive, following a gravel logging road past Port Alberni; fly in by floatplane; or ferry over on the passenger-only MV Lady Rose, also from Port Alberni. The 2017 season runs from July 22-30; tickets range in price from $40-$210. Plan your trip well in advance. Info: musicbythesea.ca (250-728-3887; boxoffice@ musicbythesea.ca)

12.

Celebrate family in Victoria.

Visit “Family Bonds & Belonging,” Royal BC Museum’s provocative feature exhibition for Canada’s 150th anniversary, running from June 2 to October 31, 2017. Through First Nations and immigrant families’ experiences, this interactive exhibition explores and celebrates the power of the Canadian family, however it is created. Info: royalbcmuseum.bc.ca (250-3567226; 888-447-7977).

Celebrating

Michael Tickner’s 30th Anniversary of this style of painting with this new Nanaimo Harbour archival print.

M I C HA EL TI C KNER’ S N AN AIMO ST U DIO To arrange a studio visit call 250-714-6348 or 250-714-8356 www.michaeltickner.com 48


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Lunch + Spa Package! Locals Restaurant & the Ohspa provide the perfect escape just for you or with friends. Starting at only $80, advance booking required. Mention Boulevard Summer offer. Subject to availability. Offer valid M-Th, 11 am - 4 pm, through Aug 31, 2017.

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Enjoy our outdoor heated pool and hot tub with every service Ohspa at the OLD HOUSE HOTEL 1730 Riverside Lane, Courtenay (250) 703-4770 | ohspa.ca

50

Sultry silhouettes, mod-inspired separates and colour-popping accessories take flight this summer as Boulevard visits the Nanaimo Cruise Ship and Helijet Terminal. Grab your sunnies for a weekend getaway to the big city “across the pond,” or take off on a cruise in style. Either way, you’ll strut your stuff with confidence in these sizzling summer looks. Bon voyage!


FASHION

TAKE FLIGHT “Morning Glow” robe ($120) by Smash & Tess, black “body-con” slip dress ($49) by InWear, metallic tassel earrings ($23) by Canvas, and printed scarf ($54) by Front Row Society, all from Sartorial Boutique; Barclay Saffiano crossbody bag ($248) by Lauren Ralph Lauren, Milaa hwwighheeled sandals ($100) by Aldo, all from Hudson’s Bay; Murfain cat eye sunglasses ($16) from Aldo.


Royal blue dress ($295) by JS Collections from Damsels; blue Harriet sandal ($198) and cream Kingston bag ($298) by Hobo all from Cardino Shoes; floral scarf ($50) by Ralph Lauren, gold, stacked bangle set ($28) by Guess and petal cluster drop earrings ($16) by Expression, both from Hudson’s Bay.


Print top ($79) and print pant ($139) by Part Two from Fabrications; yellow 3-tier drop earrings ($16) by Expression from Hudson’s Bay; boho Misty crossbody purse ($148) by Hobo, cream Kingston bag ($298) by Hobo, and wooden colourblocked bangle ($65) by Elk, all from Cardino Shoes; printed tote ($65) by David Jones and gold bangle set ($32 each) by Cavas, both from Sartorial Boutique.


“Laura” dress in pool-blue spot ($165) by Joules Clothing and floral silk scarf ($56) by Echo, both from Fabrications; wooden colourblocked bangle ($65) by Elk and blue Harriet sandals ($198) both from Cardino Shoes; pom-pom beach bag ($52) available via Haute Wheels Mobile Boutique; blue 3-tier drop earrings ($16) by Expression from Hudson’s Bay; “Thasen” cat eye sunglasses ($16) from Aldo.


Sunset-striped Reese top ($54) and sunset-striped pencil skirt ($69) by Lord & Taylor, square stud hoop earrings ($12) by Expression, and gold, stacked bangle set ($28) by Guess, all from Hudson’s Bay; gridlock sandals ($175) by Minx from Cardino Shoes; black clutch ($65) by Ted Baker from Fabrications.

• Model: Holly Johnston • Makeup: Jen Clark • Styling and production assistant: Izabel Kazenbroot-Guppy • Photographed on location at The Nanaimo Port Authority, Cruise Ship Terminal and Helijet Terminal. A huge thank you to the whole team who hosted our fashion crew for the day.


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Nature’s Wonderland West Coast Waterfront Estate

Spectacular oceanfront penthouse with Savor spectacular from this The executive panoramic mountainviews & ocean views. open homeplan located just steps the Esquimalt floor combined with from the amazing views Lagoon. Thisspace beautifully designed home has and outdoor is perfect for entertaining been constructed the highest conor relaxing. This with spacious 2000+ quality sqft home structiona and eco-friendly materials. 4,300 includes deluxe kitchen with custom This cabinetry, squarecounters foot home hasappliances. 4 bedrooms, 5 bathrooms granite & s/s A master suite including a 1 ensuite, bedroom suite bdrms with private enwith luxurious 2 spare and a 2nd trance. not miss thisofOceanview oasis with full bathDo ensure plenty space for family or views from every room. visitors.

Amazing oceanfront family home designed by Located next toThis park impressive land and connected to Zebra Designs. 3 bedroom, Trans Canada Trail.home This property boasts stunelevator equipped located in a private ning views the mountainsfeatures as well as the valView Royal of neighbourhood hardwood ley down granite to Shawnigan Lake.security The mainsystem, house flooring, counters, is finished with and beautiful granite, custom cabinetry so much more.marble, Enjoy slate, travertine in-floor heating. Formerly impressive viewsand over the Esquimalt Harbour used all as levels a B &ofBthis with seperate accommodafrom 3,900 square foot home. tions for guests thatatinclude Private, luxury living its best!a self contained suite and a separate cottage.

60 stunning acres with incomparable privacy & A custom built, private gated waterfront estate almost a mile of ocean frontage. Commute using perched above Finlayson Armtowith BC Ferries, Seaplane or Yacht yourstunning private ocean, mountain to anda landing rugged area WestatCoast dock or helicopter the tippicof turesque captured from this includes unequivocal the point. views Foreshore development an location. This harmonizes aluminum rampcontemporary & catwalk that build leads to a 10 x 40 withconcrete the natural meddling modern foot float.landscape Behold nature’s wonderland luxury withPender rural lifestyle on beautiful Island. to create the perfect balance.With over 4,500 sq ft of finished space this home leaves nothing to be desired.

Executive Broadmead Home

Family Dream Home

4623 Boulderwood Drive $1,880,000 | MLS 373627

6480 Torin Road $2,150,000 | MLS 373064

Amazing oceanfront family home designed by Zebra Designs. This impressive 3 bedroom, elevator equipped home located in a private View Royal neighbourhood features hardwood flooring, granite counters, security system, custom cabinetry and so much more. Enjoy impressive views over the Esquimalt Harbour from all levels of this 3,900 square foot home.

An impressive 4 bedroom family home; beautifully landscaped offering privacy, sport court, putting green and ample patio space. The decadent kitchen is topped with granite offering a large wrapping island, Viking gas range, and custom rich-cream cabinetry. The notable master impresses with dual walk-in closets, vanity, 6 piece ensuite, gas fireplace and walk-out balcony.

302-9115 DriveBC 3347 HatleyLochside Drive, Victoria, $1,595,000 | MLS 373831 $1,995,000 | MLS 375063

310 Palmer Station 4799 Goldstream Heights Dr, Malahat. BC $1,695,000 | MLS 373940 $1,190,000 | MLS 377465

©2017 Engel & Völkers. All rights reserved. Each brokerage is independently and operated. ©2017 Engel & Völkers. All rightsowned reserved. Each brokerage is independently owned and operated.

Scott Piercy

Private Office Advisor Personal Real Estate Corporation

250-686-7789 scott.piercy@evcanada.com www.luxurybchomes.com vi.evcanada.com

6601 Razor Point RoadBC 1081 Aspen Road - Malahat, $9,850,000 | MLS 360255 $2,899,000 | MLS 371675

Nature’s Wonderland Oceanfront Penthouse

6601 Razor Point Rd, Pender Island, BC 302-9115 Lochside Drive $9,850,000 | MLS 360255

$1,595,000 | MLS 373831

60 stunning oceanfront acres with penthouse incomparable Spectacular withprivacy pan& almost a mile of&ocean Commute oramic mountain oceanfrontage. views. The open using plan BC combined Ferries, Seaplane Yacht toviews your floor with theoramazing private dock,space or helicopter a landing area and outdoor is perfecttofor entertaining at the tip of the Foreshore or relaxing. Thispoint. spacious 2000+development sqft home aluminum catwalk that includes aan deluxe kitchenramp with & custom cabineleads to a counters 10 x 40&fts/s concrete float.A Behold try, granite appliances. master nature’s on beautiful Pender Island. suite withwonderland luxurious ensuite, 2 spare bdrms and a 2nd full bath ensure plenty of space for family or visitors.

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Your key to a successful move. Sarah currently lives in Shawnigan Lake with her husband and 2 young girls, she is an expert in research, communication and marketing. Raised in Ladner and Tsawassen, she has lived abroad and traveled throughout Asia and Europe, providing her with an in-depth knowledge of people, places, and culture. Sarah is enthusiastic, motivated, and ethical in everything that she does and is excited to assist you, using the latest technologies, creative vision, and dedication. Sarah has received “Top 5 New Realtors” ranking as well as achieving numerous top monthly sales recognition. "Honestly, for me, real estate is all about relationships. It's a bit like Journalism in that, everyone has a story and I love finding out who they are and then finding the best way to navigate what can be a very stressful and emotional time!" Call me for your all your real estate needs.

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UMMER: THE SEASON OF FARM markets,

roadside stands, and an abundance of fresh produce. When we buy local vegetables, we often don’t think of putting any kind of spin on them. They are so delicious on their own, they often need no enhancement. But if you’re like me, and you buy way too much produce at the farm market every week, you want to do something more with your vegetables than simply steam or grill them. Enter Thai aromatics. They are a dream match for summer meals: spicy, bright, citrusy, fragrant, and refreshing in a way that perfectly enhances sunny days and warm summer evenings. At a time when we are craving lightness and freshness in our food, Thai ingredients help us to achieve that with a minimum of effort.


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The light, lemony flavour of lemongrass, the heat of Thai chilies, the pine-like aroma of galangal, the freshness of lime and cilantro — these are a few of the ingredients that can be used in summer-fresh, Thai-inspired recipes. The hurdle for most of us is in learning how to properly use them. Thai aromatics are widely available but can be intimidating to use for the average cook. What follows is a quick overview of how to use some basic Thai ingredients, as well as a collection of delicious and relatively simple recipes to try, with a focus on using locally grown vegetables. Let the heat and flavour of Thailand inspire your cooking this summer.

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AT A TIME WHEN WE ARE CRAVING LIGHTNESS AND FRESHNESS IN OUR FOOD, THAI INGREDIENTS HELP US TO ACHIEVE THAT WITH MINIMUM EFFORT.

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A PRIMER ON THAI INGREDIENTS NOTE: Lemongrass, galangal, lime leaves, and Thai chilies can all be frozen for up to 6 months, and keep their flavour and aroma beautifully. • Lemongrass: To get the most from this fragrant, lemony grass, use only the “belly” — the fat two inches at the bottom of the stem (measured after you have cut off the tough root). Bruise the lemongrass belly with a heavy can or pot before using it in a recipe. • Galangal: A rhizome not to be confused with ginger, galangal has a wonderful, aromatic, pine-like fragrance, for which there is no substitute. No need to peel before slicing or chopping. • Makrut (kefir) lime leaf: Very aromatic, with an irreplaceable flowery taste and smell, makrut lime leaves are roughly sliced and used to flavour soups, sauces and coconut curries. Remove like a bay leaf afterwards. • Thai chilies: Very spicy! Careful when handling them, use latex gloves as necessary. • Shallot: The main cooking onion in South East Asia: accept no substitutes. • Coconut: Coconut milk gives Thai curries their sweet creaminess, and is also used in marinades, soups and desserts. The richest and best coconut milk is solid at room temperature and won’t move around when you shake the can. • Fish sauce: An amber-coloured liquid that smells horrible but tastes divine, fish sauce is the main source of salt in Thai food. Don’t skimp on this; it often makes the dish! • Palm sugar: This unrefined sugar has a mild pineapple fragrance and delicate sweetness. Smash with a mallet or hammer to crumble before using in recipes. • Tamarind: Fruity, sour and slightly sweet (think sour cherry), this is used as a souring agent in Masuman Curry and Pad Thai. This must be soaked in boiling water and pushed through a strainer before using. • Thai basil: Prized for its strong anise aroma and slightly peppery finish, Thai basil is stirred into soups and curries near the end of cooking. • Fresh lime: Used to add a refreshing sourness to many Thai dishes. • Chili paste: Several varieties are widely available to choose from. Choose the one you like best and put in only as much as you like. • Cilantro: It’s either love it or hate it with this powerfully aromatic and refreshing herb. Use liberally in salads, soups, noodles dishes, and vegetable bowls.

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LEMONGRASS-INFUSED SYRUP

Makes about 2 cups This simple syrup can be used to make a variety of delicious drinks. Mix with 2 cups freshly squeezed lemon and/or lime juice for a lemongrass lemonade, or use as a fabulous drinks mixer. 2 cups water 1 cup sugar 4 stalks lemongrass To get the most from lemongrass, use only the fat two or three

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inches at the bottom of the stem. Use the rest for your bath or compost. Cut the prepared lemongrass into several chunks, and bruise them with a heavy pot. Combine the sugar, water and prepared lemongrass in a small pot. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes, until very fragrant. Pour syrup through a strainer suspended over a bowl, catching all of the syrup and discarding the lemongrass. Allow to cool and then transfer to a jar and store in the fridge for up to two weeks.

4 Tbsp minced cilantro Grated zest and juice of 2 limes

THAI HOT AND SOUR PICKLED VEGETABLES

SPICY THAI-STYLE NOODLES WITH MINT & LIME

Makes about 5 cups This spicy, citrusy, mouth-tingling pickle is both beautiful and delicious. Add these quick-pickled vegetables to any summer meal to add visual appeal, flavour and crunch. Avoid green vegetables — they will turn an unappetizing shade of olive drab after a few minutes. I love to serve these with grilled satay and steamed rice for a light, refreshing summer meal.

Serves 2 as a meal, up to 8 as an appetizer Recipe doubles easily. These flavour-packed noodles can be made with ingredients found only in the supermarket, yet they maintain an authentic Thai taste. Make sure to measure and chop all the ingredients before you start to cook. This recipe comes together very quickly once the cooking time starts.

¾ cup unseasoned rice vinegar 4.5 Tbsp sugar 1 carrot, peeled and cut into fine julienne (matchsticks) 1 shallot, peeled, quartered and sliced thinly crosswise Half of a Long English cucumber cut in half lengthwise, seeded and sliced thinly crosswise 6 red or purple radishes, thinly sliced Sliced fennel, quartered lengthwise, cored and sliced thinly 2 red Thai chilies, seeded and sliced thinly crosswise

In a small pot, mix together the rice vinegar, sugar and prepared carrot. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat and let cool. Mix remaining ingredients in a bowl and pour on the vinegar mixture. Let sit about 30 minutes before serving. Serve as an accompaniment to any Thai-inspired meal.

4 oz dried rice stick noodles, size medium (about ¼ of a noodle package) 3 Tbsp fish sauce 1 Tbsp water 2 tsp Thai roasted red chili paste (naam prik pao) OR hoisin sauce 4 Tbsp palm sugar, or light brown sugar 1 Tbsp sambal oelek Finely grated zest of 1 lime

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2 Tbsp vegetable oil ½ lb peeled prawns (try local spot prawns!) 3 cloves garlic, peeled and minced 2 scallions (green onions), sliced thinly on the diagonal 1 small-medium carrot, peeled, halved lengthwise and sliced thinly on the diagonal ½ red bell pepper, seeded, halved and sliced thin ¾ cup snow peas, each pod sliced in half lengthwise 2 cups fresh bean sprouts, rinsed and drained well ¼ cup chopped roasted unsalted peanuts ½ cup coarsely chopped fresh cilantro ½ cup chopped fresh mint 4 Tbsp freshly squeezed lime juice

softened a bit and garlic is fragrant. Add the sauce ingredients, bring to a boil and then stir in the noodles. Cook for 3 minutes, stirring and tossing constantly with tongs or two wooden spoons, until noodles are tender. If pan gets too dry, add up to one quarter cup of water and continue cooking until noodles are tender and silky. Add the prawns and 1.5 cups of the bean sprouts and cook a minute and a half more, until sprouts are starting to get limp and prawns are cooked through. Transfer to a serving platter and sprinkle with the peanuts and herbs. Drizzle on the 4 tablespoons for fresh lime juice, trying to cover the noodles evenly. Garnish with the remaining half cup of bean sprouts and serve immediately. The noodles can also be refrigerated and eaten the next day as a cool salad.

Soak the rice noodles in hot tap water for 20 to 30 minutes until pliable but not mushy. It is better to under-soak, rather than over-soak the noodles. Drain and set aside. In a small pot, combine the fish sauce, water, roasted red chili paste and palm sugar. Heat over medium heat, stirring occasionally, until the palm sugar dissolves, 3 to 5 minutes. Remove from heat, stir in the sambal oelek and lime zest, and set aside. Make sure that you have all your ingredients prepped and ready to go before you start cooking. Heat a large skillet over medium-high heat. Add ½ Tbsp of oil and swirl to coat bottom of pan. Add the prawns and sauté briefly until they just start to turn colour, but are not fully cooked. Transfer prawns to a plate, add the remaining oil to the pan and heat again. Add the garlic, stir once, and immediately add the scallions, carrots, red pepper and snow peas. Stir-fry for about 3 minutes, until vegetables are

COCONUT LEMONGRASS BOWL WITH MARKET VEGETABLES

Serves 6 to 8 The infusion of lemongrass and other aromatics into this coconut sauce makes for an extra delicious vegetarian bowl. 1 can coconut milk 1 Tbsp vegetable oil 3 stalks lemongrass, trimmed, cut into ½-inch slices and bruised 4 slices galangal or ginger, bruised 2 Tbsp red or yellow curry paste (try Maesri brand from Chinatown) 2 cloves garlic, chopped fine ½ cup mild vegetable or chicken broth

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5 to 6 cups fresh sliced market vegetables (bok choi, kale, baby carrots, snow peas, bell peppers, eggplant, kohlrabi, zucchini, green beans, okra, etc.) 3 Tbsp fish sauce 4 lime leaves, ripped 1 Tbsp palm sugar or light brown sugar ¼ to 1/3 cup chopped fresh Thai basil Optional: a squeeze of fresh lime juice Garnishes: Cilantro leaves, Thai basil leaves, fried shallots, fresh bean sprouts, roasted peanuts, and/or sliced fresh Thai chilies Open the can of coconut milk. It should have separated into a thick spoon-able coconut “cream” at the top of the can and a thinner, coconut water underneath. Scoop about 2 tablespoons of the thick cream into a small bowl and set aside. 70

Heat a large saucepan over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil is hot, add the prepared lemongrass and galangal. Sauté, stirring constantly, for 30 seconds to a minute, until fragrant, then add the curry paste and prepared garlic, and sauté 30 seconds more. Now add the 2 tablespoons of thick coconut cream. Cook, stirring, until the oil separates from the coconut milk and most of the liquid has evaporated, for 30 to 60 seconds. The curry paste should smell fragrant, but not burnt. Add the broth and the remaining coconut milk and bring to a simmer. Simmer gently for 8 to 10 minutes until fragrant. Strain the coconut milk mixture through a fine sieve suspended over a bowl. Discard the solids and return the liquid to the saucepan. Stir in vegetables, fish sauce and sliced lime leaves. Bring mixture to a boil, stirring, then


reduce the heat to low, cover and simmer 6 to 8 minutes, until vegetables are crisp-tender. Stir in sugar, basil and optional lime juice and remove from heat. Stir well to combine everything. Serve immediately, on top of steamed jasmine rice or cooked rice vermicelli noodles, with any or all of the garnishes. SWEET COCONUT STICKY RICE WITH SEASONAL FRUIT

Serves 6 to 8 A favourite dessert — light, delicious and unusual. The warm coconut rice plays deliciously against the sweet-tart fresh fruit. 1½ cups Thai Sweet Rice 1 400 mL can good quality coconut milk (not “light”) 1¼ disks palm sugar, or ½ cup white or light brown sugar ½ tsp salt 4 cups of sliced seasonal fruit: try mangoes, strawberries, golden kiwi, nectarines, peaches, blueberries, grapes. Place the rice in a bowl and cover with cold water. Swish with your hands to rinse the extra starch off the rice. Drain well. Place the rinsed rice back in the bowl and cover with fresh cold water. Soak for at least 4 hours at room temperature or, refrigerated, overnight. If you are in a hurry, you can soak it in warm tap water for 2 hours. Drain rice. Line the bottom of a bamboo steamer or collapsible metal steamer with several layers of cheesecloth. Place the rice in the steamer, spreading it out to an even thickness. Place the steamer in a wok or flat saucepan that has 2

inches of water in the bottom. The water should not be high enough to touch the rice. Place the pan on a burner and turn to high. Bring to a boil, cover and reduce heat to medium or mediumhigh to maintain a steady flow of steam. Steam the rice 35 to 45 minutes, adding water to the pan as needed to prevent it from drying out. The rice is cooked when it swells, turns clear and shiny, and is sticky enough to be squeezed into clumps. While the rice is steaming, open the can of coconut milk. Empty contents into a small saucepan. Add the salt and the palm sugar. Cook, stirring, over medium heat until sugar dissolves. Remove from heat and set aside. Once the rice is cooked, remove it from the steamer and dump it into a large bowl, peeling off the cheesecloth as you do so. Pour the coconut mixture over it and stir to combine. Cover the rice and set aside until liquid is absorbed, about 40 minutes. Spread the warm, sweetened rice on a serving platter and smooth the top. Let cool to room temperature. Cover the entire surface of the rice with prepared fruit. Serve immediately, making sure every person gets an equal portion of fruit and sweet rice.

LET THE HEAT AND FLAVOUR OF THAILAND INSPIRE YOUR COOKING THIS SUMMER.

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TRAVEL FAR

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ST. BARTS: AN EXCLUSIVE PIECE OF HEAVEN BY BRUCE SACH


SINCE BEYONCÉ, DUSTIN HOFFMAN, IVAN REITMAN AND TOM HANKS (TO NAME BUT A FEW) HAVE SECOND HOMES HERE, YOU FIND YOURSELF RUBBER NECKING ON A REGULAR BASIS.


Infinity pool at Eden Rock's villa.

N

O ONE IN ST. BARTS COULD ADEQUATELY explain to me why Christopher Columbus named this island Saint BarthĂŠlemy after his brother Bartholomew, who, as far as I know, was never any kind of saint. After spending a few days on this tiny island in the French West Indies near St. Martin, I began to realize that there are numerous misconceptions about the place. Sure, it's a hideaway for the rich and famous, but it's a pretty neat little island on its own terms. And, in an informal poll conducted with strangers and friends back home, I discovered few people know much about St. Barts at all. One of the many discrete (or indiscreet, depending on your point of view) charms of St. Barts is that you cannot fly there directly from any distant, foreign airport on a large airplane. Access is via air or water from nearby St. Martin, and small

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planes, many private, are continually making their way to this true island paradise. No one knows who's in those planes, but you can bet your bottom dollar the passengers are exclusive. And the mega-yachts anchored at Gustavia, the main port, speak volumes of their owners’ deep pockets. A 10-minute car drive from the airport (the hotel manager picked us up) brought us to the village of St. Jean and Le Village St. Barts Hotel, a well-established resort made up of villas of differing sizes that's been here since 1969. By St. Barts standards, this hotel speaks of another era, although rooms have been completely redone, the work supervised by Bertrand Charneau, son of the founder. The hotel was one of the first built here, when the Rockefellers were the only semi-permanent vacationers in these parts, and when only a few thousand locals lived on St. Barts. About this time, the


likes of Greta Garbo, the Vanderbilts and Howard Hughes began arriving. It was Greta Garbo who suggested replacing the wooden window slats at the hotel with glass ones — “should one wish to see something outside of the air-conditioned rooms.” How Le Village St. Barts Hotel’s founder André Charneau saw promise in this fresh-water-deprived island is a mystery, but his gamble paid off big time. So, did he snap up the best oceanfront properties at St-Jean or Nikki Beach, whose value today must be staggering? No, according to daughter Catherine: “He deliberately chose the high land overlooking the Baie de St-Jean, therefore taking advantage of the gloriously cool trade winds that blow in.” Today, as you sit on the high, huge veranda of a villa at Le Village, the main reminders of modern day “civilization” are the small propeller planes that take off and land at the nearby, but undetectable main airport. These tiny, distant planes provide a romantic distraction as they slide, almost in an old-fashioned, slow motion waltz, back

and over Baie de St-Jean. Rather than being bothersome, they somehow reinforce the exclusive nature of the island — big, noisy jets just aren’t part of the scene at St. Barts. One of the most outstanding villas here, the “Catherine” resembles a pop art museum. Every year, brother and sister owners Catherine and Bertrand invite a different contemporary artist to visit for a week in order to create and add a new piece of contemporary art. St. Jean is not exactly the peaceful village it was a few years ago. Wild parties involving the rich and famous can erupt at Nikki Beach during New Year's Eve and the like here. I'm talking people taking champagne showers along with all the excess your imagination can muster. You can walk down and be part of the action, or remain in splendid isolation at Le Village. Eden Rock’s Sandbar Restaurant, next to Nikki Beach in St. Jean was my kind of place for lunch or a drink. Chefs Jean-George Vongerichten and Eric Desbordes’ lunch suggestions included grilled filet mignon and wood-oven roasted St. Barts lobster. I went for the Fontina cheese and black truffle pizza on the

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Exterior and view at Villa Catherine

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terrace facing the Baie de St. Jean. The divine taste remains etched into my memory, as does the surprise serving of digestible chic pearls, confectioned with a delicious jelly that followed dessert. At the Kiki-é Mo Café, you can go for an exceedingly healthy light lunch (with a green smoothie) at a spot inspired by former New York Times food critic Craig Claiborne. (His daughter runs the place). Nearby, the Esprit Café knocked us over with its sophisticated supper menu and discreet service in an outdoor setting near Saline Beach. St. Barts is so compact that you are inevitably going to run into celebrities, if that’s your fancy. After a few days, we figured out where Steve Martin goes to body surf unnoticed, saw where Russian oligarchs anchor their mega yachts and had a very good idea of where Kevin O’Leary hangs his hat. Since Beyoncé, Dustin Hoffman, Ivan Reitman and Tom Hanks (to name but a few) have second homes here, you find yourself rubber necking on a regular basis. Despite the number of foreign visitors, St. Barts has kept a

great deal of its original charm. Locals have a nodding acquaintance with most other islanders. Crime is almost unheard of and many women mentioned that they felt entirely safe anywhere on the island, any time of day. There is a delicate balance between the insular, traditional, laid-back vibe and the modern jet set lifestyle factor. Truth be told, if you strip away the glitz, there is a very real, grounded feel to the place. In the port city of Gustavia, fabulously expensive designer stores follow one after the other, extending along the uninspiringly named Rue du Bord de Mer to Samuel Fahlerg Street. I’m talking Christian Liaigre, Laurent Effel, Patek Philippe, Hermès, Vilebrequin and Edmiston (should you wish to consider a super yacht). But walk into the area on the other side of the harbour and you'll see decrepit buildings and real charm. We climbed up the steps to what's left of Fort Carl, one of the old Swedish forts here. Along with the fabulous views of St. Kitts and Nevis and the tiny Dutch islands of Saba and St. Eustatius to the west, we had a stunning view of Shell Beach. It is a quiet perch, where tropical

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THE DIVINE TASTE REMAINS ETCHED INTO MY MEMORY, AS DOES THE SURPRISE SERVING OF DIGESTIBLE CHIC PEARLS, CONFECTIONED WITH A DELICIOUS JELLY THAT FOLLOWED DESSERT.

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Interior of room at Villa Catherine, with its colourful pop art atmosphere.

shrubs and huge volcanic boulders far outnumber the number of daily visitors. St. Barts was known as a safe port even in colonial days. There reigns a quiet chic, with Mini Coopers, the rental car of choice, clogging up traffic. Locals will confirm that it’s cheaper to rent a car than pay for a taxi! And no, although free-range chicken might be on your menu, there are no free-running,

SouthShoreCabinetry.com 78

crowing roosters — the kind you might expect in the Caribbean. “It used to be an island with 5,000 donkeys and one car, and that was owned by the Roman Catholic priest,” deadpanned David Matthews, the British owner of Eden Rock. “Now it’s an island of 5,000 cars and one donkey.” Christopher Columbus’ brother may not have been a saint, but his namesake island is certainly a little piece of heaven.


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HEALTH FEATURE

TURNING OVER A NEW LEAF LETTUCE IS GOOD FOR YOUR HEALTH BY PAMELA DURKIN PHOTOS BY DON DENTON

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“BITTER GREENS EATEN AT THE START OF A MEAL HELP STIMULATE THE GASTRIC JUICES OUR STOMACH NEEDS TO BREAK DOWN FOODS — THEY ARE AN ABSOLUTE BOON TO DIGESTION.”

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FTER A LONG WINTER REPLETE WITH HEAVY COMFORT FOOD, our palates yearn

for salads during the summer months. Lettuce, once synonymous with salad, seems to have lost its status as “king of the salad bowl” to the more trendy kale, due to widespread belief that kale is nutritionally superior. That belief is misguided. The truth is, several varieties of lettuce deliver an even greater nutritional wallop than kale. So why not turn over a new leaf and try one of the following bonafide superfood lettuces — your body and taste buds will thank you.

ROMAINE LETTUCE

Well-known as the key ingredient of a Caesar salad, this variety of lettuce is distinguished by an elongated head and long, green leaves that boast a crisp texture and refreshing taste. It also delivers an impressive 62.5 mg of bone and heart friendly Vitamin K per cup. In addition, romaine plays host to healthy doses of vitamins A and C, folate, manganese, chromium, potassium and fibre. Interestingly, romaine is one of the plant world’s richest sources of folate, a water-soluble B vitamin that is critical for preventing birth defects, infertility, depression and more. If that doesn’t impress you, consider this: when researchers at William Patterson University in New Jersey analyzed 47 types of produce for 17 vital nutrients, and then ranked them based on their “nutrition density scores,” romaine bested the much ballyhooed kale by several points. That doesn’t surprise Cordelia McFadyen, a holistic nutritionist with Synergy Health Centre. “I am a big fan of romaine,” she enthuses, “It is teeming with Vitamin K, a vitamin so many people don’t get enough of, and unlike kale, it is easily digestible and has almost universal appeal — it’s just so palatable!” Strong in texture and flavour, romaine pairs beautifully with bold ingredients such as anchovies, blue cheese, garlic and lemon.

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THE SWEET, MILD FLAVOUR OF THESE PRETTY GREENS IS ENHANCED WHEN THEY ARE TOSSED WITH GRILLED VEGETABLES, NUTS AND SEEDS, ROBUST CHEESES, FRESH TOMATOES AND CREAMY DRESSINGS.

RED OR GREEN LEAF LETTUCE

Green and red leaf lettuces have large, wavy leaves with scalloped edges that give them an undeniable aesthetic appeal. But these relatively common greens have a lot more going for them than good looks — they contain more disease-fighting antioxidants than any other variety of “true” lettuce. These mild-flavoured lettuces ranked even higher than romaine on WPU’s list of nutrient-dense greens. While both colours of leaf lettuce contain the cancer fighting carotenoids beta-carotene and lutein, red leaf lettuce also plays host to anthocyanin, a group of plant flavonoids that are veritable superheroes when it comes to promoting health. Current research suggests anthocyanin can help fight heart disease and cancer, protect vision and ward off Alzheimer’s disease. And, just like romaine lettuce, leaf lettuce houses significant amounts of Vitamins A, C and K, folate, and manganese. In fact, leaf lettuce’s bone friendly Vitamin K content is so impressive, a report from the Nurse’s Health Study suggests that women who eat a serving of leaf lettuce every day could cut the 82

risk of hip fracture by 30 per cent, compared to those eating the green only once per week. It seems the lettuce ranks high with the general public too. “Leaf lettuce is our best seller,” says grower Brian Hughes, “especially the baby red leaf lettuce we grow. People are attracted by its gorgeous colour — it’s so vivid and looks as lovely as it tastes.” The sweet, mild flavour of these pretty greens is enhanced when they are tossed with grilled vegetables, nuts and seeds, robust cheeses, fresh tomatoes and creamy dressings.

LAMB’S LETTUCE (AKA MÂCHE LETTUCE)

This plant’s quaint moniker stems from its deep green leaves, which resemble the size and shape of a lamb’s tongue. The slender leaves are clustered in loose heads and have a distinctive velvety feel. Relished for years by French cooks, the gourmet green has slowly been gaining popularity on these shores, thanks to its nutty, juicy flavour and its nutritional might. Unfortunately, it is not yet widely available on a commercial level.


“We grow it occasionally,” says Hughes. “But curiously it’s a hard plant to grow on a commercial level — it’s very delicate and grows close to the ground. But it is a breeze to grow in a kitchen garden — it can be grown any time of year and self sows. It truly is remarkably tasty.” It is also remarkably health enhancing. The delicate lettuce contains more iron than spinach, hefty doses of Vitamins A and C, folate, niacin, beta-carotene and essential fatty acids. Due to its perishable nature, and limited commercial availability, it tends to be somewhat pricey when it does land in the produce aisle. However, if you don’t mind the added expense, lamb’s lettuce can turn an ordinary salad into something special. Marry it with roasted vegetables, bold cheeses and candied nuts and you’ll impress any salad aficionado.

source of folate, B-complex vitamins, fibre and inulin. What’s inulin you may wonder? Inulin is a type of “prebiotic” that helps feed the good gut bacteria (probiotics) our bodies need to keep our immune and digestive systems working well. Recent medical research suggests frisee’s high fibre and inulin content can help reduce blood glucose levels and LDL (bad) cholesterol, in Diabetes patients and the obese. Here’s more good news regarding frisee. Though the salad green is slightly bitter, it is far less so than other varieties of endive; in fact, it imparts a pronounced nutty flavour that is prized by gourmands around the globe. And that slight bitterness comes with some real health benefits. Nutritional analysis reveals that bitter greens contain a wealth of antioxidant-rich polyphenols and frisee is no exception. A single cup of the salad green provides 235mg of these beneficial plant compounds. According to Cordelia McFadyen, that slight bitterness has an additional bonus. “Bitter greens eaten at the start of a meal help stimulate the gastric juices our stomach needs to break down foods — they are an absolute boon to digestion,” she says.

CURRENT RESEARCH SUGGESTS ANTHOCYANIN CAN HELP FIGHT HEART DISEASE AND CANCER, PROTECT VISION AND WARD OFF ALZHEIMER’S DISEASE.

FRISEE (AKA CURLY ENDIVE)

Don’t let frisee’s pretty pastel colour and slender curly leaves fool you — this fern-like green is no “lightweight” when it comes to providing nutritional value. Like its leafy brethren, frisee is chock-full of Vitamins A and K. Additionally, it’s an excellent

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TRAVEL NEAR

The

GOOD LIFE

WELLNESS GURU HOSTS LUXURY RETREAT AT VICTORIA’S FAIRMONT EMPRESS BY SARA WILSON

Yoga instructor Katie Thacker 84

PHOTO BY DON DENTON


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T’S EASY TO FEEL INTIMIDATED when you meet Catherine Roscoe Barr, wellness guru at Vancouver’s The Life Delicious. She has a BSc in neuroscience, is probably the only person left who refuses to own a microwave, crafts her own organic and local homemade menus, is an ambassador for SPUD.ca and commands any room with confidence. But spend three days on one of her luxury retreats and you’ll see she is anything but intimidating — the Instagram star is approachable, passionate and honest. From famed personal trainer to rock bottom at 30, Barr has built a brand off her strengths and put her weaknesses straight into the spotlight. Barr’s recent retreat in Victoria featured two nights at the Fairmont Empress, six meals, three exercise classes and six lectures with free time to meditate and explore the perfectly manicured grounds of the newly renovated hotel. Barr’s is one of a series of luxury retreats the Fairmont Empress is planning for the year. “We are passionate about fresh and local food, great sleep and the importance of finding your energy,” said Kerry Duff, director of public relations with the Fairmont Empress. “We created the Luxury Wellness Weekend with Catherine Roscoe Barr to share our love for wellness in one of the world’s most spectacular destinations.” Let’s face it, if you are going to make health and wellness a priority, it’s much easier to start when you have Victoria’s picturesque inner harbour as your backdrop. Folded into Barr’s lesson plans throughout the retreat — her 10th so far — were personal stories of “dark times,” martial lessons learned with her husband of 20 years and monologues of how she’s wrestled with self-identity and eventually found a calm within. These stories were engaging enough that on a Friday night — surrounded by hundreds of books containing pages of assorted pasts, wisdom and knowledge — she got 12 strangers to open up. Some cried, others were skeptical, but all talked about what they were here to work on, what they hold sacred and where they struggle. And that’s just what Barr capitalizes on, a brothers-inarms theme, except for this retreat, it was sisters around the table. No competition, no prejudice, just support. “The most valuable part of all this, is being with all of you,” Barr said, as she welcomed everyone. Our first day, we were met with beautifully light and delicious, handmade canapés. Barr described these as a “healthy indulgence” — something she stresses is vital to a happy soul. Her guests introduced themselves, and at first some were overwhelmed by the spotlight and attention. Sharing was encouraged but not mandatory, so some shared, others listened. But by the end of the night, everyone knew a little bit about the person sitting beside her. As we packed up and headed to our rooms, there was a quiet buzz of excitement for what was to come tomorrow. For those who thought the retreat was going to be all champagne and relaxing, it wasn’t. At 8 am Saturday morning, we gathered in the library on the main floor of the Empress for the strength-training portion of the day. I’ll admit, I was skeptical about the 30 minutes, full (ish) body work out performed on yoga mats. After seven minutes (a rotating series of seven exercises performed for one minute each), I was re-evaluating my cardiovascular abilities. Designed specifically for those who don’t have time to go to the gym, or prefer to stay at home, Barr’s exercises were approachable for all fitness levels, but challenging enough to want to include in my daily routine.

Apparently, I’ve been doing it wrong all these years. After two sets and 30 minutes, breakfast was brought in. The menu, created with Barr’s commitment to showcasing local ingredients, highlighted the talents of the Empress’ executive chef, and was served at 8:45 am sharp. The meal included a buffet of beautifully baked, farm fresh eggs, topped with sweet potatoes and almonds and served with fresh fruit and homemade yogurt, plus sides of chia seeds and hemp hearts. The afternoon was a series of lectures, focusing on topics varying from techniques to achieve a better night’s sleep, and how to create a positive mindset by sidestepping negative emotions. Barr referenced her own experiences and her favourite TED Talks (of which there are many). We took a three-hour break from the classroom and lectures on Saturday before returning for dinner, and more importantly, wine, later that evening. This evening was about getting to know each other. Drinks and good food flowed and kept the conversations interesting. Bright and early Sunday morning, Barr led a run/walk outside to help burn off some of the well-worth-it calories collected from the previous night’s A.J.’s Etemis chocolate creations and Mission Hill Winery vintages. Sunday’s lunch was another work of art, including Mason

AND THAT’S JUST WHAT BARR CAPITALIZES ON, A BROTHERS-INARMS THEME, EXCEPT FOR THIS RETREAT, IT WAS SISTERS AROUND THE TABLE. NO COMPETITION, NO PREJUDICE, JUST SUPPORT. Street Greens — arugula, baby gem, iceberg wedges, frisee, pea shoots and alfalfa sprouts served with Empress honey, balsamic or Creamy Green Goddess dressing. Cedar Smoked Salmon, Smoked Paprika and Lime Grilled Flank Steak and Hot Chick Peas were also on the menu. Sunday afternoon’s 30-minute yoga session was led by Victoria yogi Katie Thacker, a Vinyasa and Acro Yin yoga instructor. Thacker “strives to provide a balance of breath, fluid movement and alignment” and that’s just what she did. The routine focused on deep breathing and fluid motions — perfect after a couple of hours of sitting. The retreat closed with an introspective look at what we’d learned and what we could take away from the weekend. Many were excited and energized by the revelations, and immediately planned to make life-long changes to help them cope with stress in their lives as best as they can. Barr has created a retreat designed to challenge and broaden both body and mind, but in your own way and at your own pace, because that’s the whole point of the retreat — finding a way to make yourself a priority in your own life. 85


FRONT ROW BY SHERRY CONLY

A COLLECTION OF ALL THINGS ARTSY COMING UP THIS SPRING AND SUMMER IN CENTRAL VANCOUVER ISLAND. SING THE BLUES, TOUR ARTS ON THE AVENUE, TAKE IN A FESTIVAL, FEAST ON SEAFOOD.

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PHOTO BY SCOTT DOUBT

David Gogo is a Blues Festival crowd favourite.

SINGING THE BLUES

SUMMERTIME BLUES FESTIVAL AUGUST 24-27 MAFFEO SUTTON PARK, NANAIMO

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LUES IS A GENRE OF MUSIC that really marked the beginning of rock and roll and jazz. It’s old music but it’s contemporary; it’s not always down in the dumps. It’s the kind of music that will get you up and dancing,” says

Nanaimo Blues Society President Gerold Haukenfrers. The volunteer-run society invites artists to perform each August, and the festival has gained international recognition since it started six years ago. “It’s growing and I’m just so impressed with the community support in the last five years,” says Haukenfrers. “Social media has been really wonderful for us. We get quite an engagement through that. It’s pretty remarkable.” The society was founded in 2004. It began with small events downtown, and in 2011 the board decided to make the leap into 87


Celtic trio 3TiR is on tour this summer.

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creating a festival to bring other musicians to Nanaimo. “What we have is a unique festival that’s extremely intimate because everybody’s allowed to get close to the stage. The bands are only 20 feet away, and it’s right on Nanaimo’s beautiful waterfront,” says Haukenfrers. The festival is for blues fans of all ages. Day and weekend passes are available, and proceeds from the first night of performances will go to Loaves and Fishes. Cash donations or donations of non-perishable food items are gladly accepted. nanaimobluesfestival.com

TERRIFIC TRIO 3 TIR IN CONCERT JULY 14-16 COMOX- SAANICH

Celtic trio 3TiR is touring from coast to coast this summer and will perform at multiple mid-island venues, including Comox (Vancouver Island Musicfest) and Salt Spring and Pender islands. The talented Pierre Schryer on fiddle, Adam Dobres on guitar and Dermot Byrne on button accordion — will perform spirited reels and honour the timeless tradition of Celtic music. Franco-Ontarian Schryer became hooked on Celtic music while in college, and during a trip to Ireland, he met accordionist Dermot Byrne through a mutual friend. It was destiny and they soon produced 2 Worlds United with Claddagh Records. The album was a hit worldwide and launched a successful working relationship. “I really connected with Donegal’s style. It’s amazing how this one friend got us connected because we had very similar styles and repertoire. It was kind of magic,” says Schryer. A number of years ago, Schryer met guitarist Adam Dobres through a set of connections on Vancouver Island. After working on a few different projects together, Schryer introduced Dobres to Byrne, and a trio was born. “Adam is a wonderful guitar player, quite diverse with various styles,” says Schryer. The three friends began touring in April 2014. “The festivals just grabbed onto us as a trio and we’re now doing coast-to-coast shows,” says Schryer. For dates and times visit: 3tir.com

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The Filberg Festival includes an impressive lineup of professional Canadian artists and musical acts, drawing visitors and art enthusiasts from around the world. Created in 1981 as an arts and crafts market, the Filberg Festival was developed to raise funds for the

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Headliner Barney Bentall at the Filberg Festival.

preservation of the estate and buildings formerly owned by the Filberg family — giants in the Vancouver Island lumber industry. “You can’t beat the setting. We’re in the most beautiful park with gardens, and beautiful views of the Beaufort mountain range and the Comox harbour,” says Wendy Sears, event planner. “We program really great music, as well as visual art. Our tagline is celebrating the best of arts and music from across Canada,” says Sears. This year’s festival will feature local favourites like David Gogo and Lion Bear Fox. Professional committees ensure the art remains authentic. “Canadian artists submit works to us and a committee chooses juried artists to be featured at the festival. Everything is handmade. Nothing is commercial,” says Sears. The panel of experts choose a Featured Artist to represent one category on a rotating basis each year. It’s a high honour, and this year’s featured artist is Linda Skalenda of Victoria, whose paintings are on display across Canada, the United States, Ireland and the UK.


SMALL TOWN, BIG TALENT ARTS ON THE AVENUE AUGUST 27 LADYSMITH

On August 27, downtown Ladysmith will be filled with fine art and live music. A perennial favourite, the event features the best works of over 50 professional artists, with everything from jewelry to paintings and native art. “Art is art. It binds us all together, it doesn’t separate us, so we include all forms of juried art, like First Nations art and carvings,” says organizer Kathy Holmes, of the Ladysmith Art Gallery. “Visitors will find a really good cross section of art, from jewelry to glass to acrylics. I think they’ll be surprised at the quality of the work and the variety. We move the vendors around each year, and there’s always something different.” This year’s featured artist is painter Sheila Norgate of Gabriola Island, whose pieces will be displayed as a centrepiece to the event. Art enthusiasts can purchase pieces on site, and also watch new pieces being created, with live demonstrations such as wood-turning and weaving. Run by volunteers and assisted by various organizations in the area, Arts on the Avenue has been well supported by the community for the past 19 years. artsontheavenue.ca

CELEBRATING SEAFOOD COMOX BY THE SEA CELEBRATION JUNE 18 FILBERG HERITAGE PARK, COMOX

Vancouver Island abounds with fresh seafood, and the Comox region honours this each year with Comox by the SeaCelebration — a one-day wrap-up event of the week-long BC Shellfish Festival. Featuring celebrity chef demonstrations, lively competitions, sampling stations, live entertainment and BC craft beer and wine, Comox by the Sea Celebration is presented by the BC Shellfish Growers Association (BCSGA). “Festivals like this put us on the map. Its great exposure for local seafood producers and it brings people to the community. It also brings business to the community and helps consumers understand where their food comes from,” says Brian Yip, Fanny Bay Oysters GM and BCSGA board member. Yip has attended as one of the seafood producer tasting stations at Comox by the Sea since it began 11 years ago. Nathan Fong of Fong on Food, also a fixture of the festival, is head chef and has secured an incredible list of BC chefs for live demonstrations. The BC Shellfish Festival runs June 9-18. Visitors can participate in a wide variety of activities, from touring local seafood producers, sampling West Coast delicacies, snorkeling with seals and more.

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A CLASSIC REVISITED

CHEMAINUS THEATRE FESTIVAL PRESENTS TALLEY’S FOLLY AUGUST 16-26 CHEMAINUS THEATRE

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To celebrate the 25th season, the Chemainus Theatre Festival presents Talley’s Folly, the first show ever produced at the Festival. “I think taking stock of the terrain a theatre company has traversed over its artistic life is an interesting notion. We now have two venues and a vastly larger audience and artistry than 25 years ago, so it kind of indicates how much the theatre society has grown and matured,” says Mark Dumaz, Artistic Director. The Pulitzer Prize-winning play by Lanford Wilson is based in 1944 where the war has changed America and a fledgling romance between middle-agers Sally Talley and Matt Friedman has been quieted, much to Matt’s chagrin. He will stop at nothing to win Sally over, but she is wary … Directed by Amiel Gladstone, Calgary’s Heather Pattengale plays Ms. Talley and Victoria’s Matthew Payne plays Mr. Friedman. “People who see their first show at Chemainus often talk about how astounded they are at the level of quality and professionalism in such a small town. It kind of blows their mind that theatre of this scope and scale is being produced in this part of the island. I think that’s because we have a great team, with exceptional professionals from all over BC and Canada and we really pay attention to the details of making great theatre and a fantastic visitor experience,” says Dumaz. chemainustheatrefestival.ca


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SECRETS & LIVES

CO-OPERATION COLLABORATION ADRIAN LEGIN EMBRACES LEADERSHIP THROUGH LEARNING BY SEAN MCINTYRE

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PHOTO BY DON DENTON


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CLECTIC RESTAURANTS, NOOKISH BOOKSTORES and retro barbershops rub elbows in the streets outside Adrian Legin’s downtown Nanaimo office. A lively streetscape that combines the city’s industrial past with a vibrant entrepreneurial spirit is a fitting workday backdrop for the president and CEO of Vancouver Island’s largest credit union. Whether he’s headed to a meeting on Commercial Street or visiting a Coastal Community Credit Union branch up-island, Legin has immersed himself in the lives and livelihoods of the credit union’s almost 600 staff and thousands of customers since he moved to the island from Saskatchewan with his family nearly 10 years ago. “Cooperation and collaboration are extremely powerful,” he says. “I want to promote an environment where we can understand that all of us is better than any of us.” Legin’s brand of leadership is largely based on looking beyond the immediate in favour of anticipating possible scenarios like a chess master. This serves him well in his workday life as much as in his down time, when he enjoys practicing the legendary Korean martial arts of Tae Kwon Do and Hapkido. “Innovation is also the key to building better companies and better communities,” he says. “We like to test out thinking all the time. It’s like Henry Ford once said, ‘If I’d asked people what they wanted, they’d have said a faster horse.’” Legin, who considers himself a recovering perfectionist, wasn’t always so clear minded. For years, whenever something didn’t work out the way he’d anticipated, he’d come down hard on himself. It wasn’t long, however, before he realized this approach wasn’t optimal for continuous learning and development. Now, rather than being unduly self-critical, he’s grown to appreciate self-reflection. If things don’t go as planned, he’ll identify where they went wrong and search for lessons to be gleaned from the experience. There’s always a lesson. He’ll talk to others and ask for feedback — anything to make sure things can proceed more smoothly next time. The process has taught him the importance of “lenses,” and he says the ability to see different perspectives, understand different points of view and incorporate distinct specialties gives an individual or a team a tremendous advantage when it comes to understanding the impact of what you’re doing and accomplishing goals in the most positive way. It’s a spirit well-suited to the credit union’s cooperative-based ethic and a desire to connect with individual communities and the people who call them home. “Local decision making is very important,” he says. “I like to say, ‘we not only know where Ucluelet is, we know how to spell it.’” One of the more enjoyable perks of Legin’s work is the opportunity to travel across the region to gauge the effectiveness and impact of Coastal Community’s role. Legin is a lover of the outdoors and enjoys virtually any activity that can get him outside, where he can feel the restorative powers of nature. He appreciates that the credit union operates amidst one of the world’s most desirable natural areas. The region’s beauty, temperate climate and overall desirability is a huge advantage when it comes to inspiring long-time residents, attracting fresh talent, and fostering innovative thinking, he says. “We span from Victoria proper all the way up to Port Hardy

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“I WANT TO PROMOTE AN ENVIRONMENT WHERE WE CAN UNDERSTAND THAT ALL OF US IS BETTER THAN ANY OF US.”

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and up to Tofino on the west coast,” he says. “When people ask me about the major difference between a credit union and a bank, I like to ask them to look out the window. All of our profits go back into the local community in some way, shape or form.” Take community support, for example. Rather than adopt a top-down approach where donations, employee fundraisers and volunteer time are dictated by headquarters, Coastal Community branch managers interact closely with residents and local leaders to identify specific needs, which can vary widely from region to region. “There are certainly some things that are generic, but we are very cognizant that there are many differences between the communities on the island too,” he says. “Understanding where we are the same and where we are different is important to what we do here, so our focus is to really look at each community and understand it. The needs in Port Alberni are different from those in Port Hardy, which in turn has needs that are different from Nanaimo or Langford.” The result is a vivid patchwork of community support for housing initiatives, scholarships, social enterprises, children and youth, healthy lifestyles and more. Legin has a personal passion for economic development, assisting businesses and promoting financial literacy. He’s seen how giving people the tools to make sound decisions has ripple effects that benefit their immediate family and surrounding communities. It’s this type of knowledge, he adds, that can help people eventually buy a home, start a business or plan a realistic retirement.

Programs such as Coastal Community’s Young Entrepreneur Program take local students in grades 4 to 7 through the process of setting up and managing a small business. The great hope is that lessons learned at any age will fuel a desire to discover more and continually inspire people to develop their inherent abilities and passions. It’s a philosophy that served Legin well on his rise up the corporate ladder in the telecommunications, Crown Corporation and mining industries back in Saskatchewan. It’s a strategy based on listening, learning, and regularly taking stock to consider how the experiences of today will shape tomorrow, next week and the years to come. “I believe that being a leader is like being an athlete in training,” he says. “As a firm believer in lifelong learning and continuous improvement, I constantly gather information everywhere I go and in everything that I do.” On a recent tour of the Emilia-Romagna region of northern Italy, home to ancient academies and world-class cuisine, Legin saw how small enterprises could prosper when they worked cooperatively with other sectors and various levels of government. The result has helped the region prosper. The parallels with Vancouver Island were immediate and obvious, he says. Legin seeks to build on the region’s longstanding resourcebased economy while creating space for a new generation of value-added resource jobs, and lucrative knowledge-economy entrepreneurs. The key for this ongoing transformation, he believes, is a cooperative spirit fused with flexibility and openness.

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OUTTAKE

Built in 1927, Jane Spencer’s Duncan farm has been home to Jane and her partner, Linda Gourlay, for 10 years. before this, it was owned by the same family for 80 years. Jane and Linda have had goats, ducks, donkeys and chickens. They have produced garlic and dahlias. As of late, they have rescued many cats and dogs. Right now they have 2 horses, 3 barn cats, 2 house cats and 4 dogs (one has his own Facebook page). The farm is also home to bats, which move in for the summer — not a bad thing, says Jane, when you live on the Somenos Marsh. Daily, they see eagles, hawks, herons, geese and even bluebirds at a unique colony on the property. “We were super excited to see them come back this year. From being extinct in this region a few years ago, it’s amazing to see so many nesting pairs and hear their song,” says Jane.

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Jane with her favourite pet, Dexter. “He is my garden companion.” Photo by Lia Crowe


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Boulevard Magazine, Central Island Edition, Summer 2017  
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