Models Daisy Gronnestad and Callum Bevington photographed at the Hotel Grand Pacific.
Styling by Jen Evans; hair and makeup by Jen Clark.
On Daisy: plaid jacket by Tinta & Bariloche ($474), navy blue blouse by InWear ($159) and black denim trousers by Avenue Montaigne ($470) – all from Hughes Clothing.
On Callum: brown cardigan by Paul Stuart ($350) from House of Savoy; shirt, pants and belt are model’s own.
On the Cover
Photo by Michelle Proctor
“When I took up my pen to begin writing, this story of a particularly fun memory always had its hand in the air: tell me! Tell me! Teenage hijinks in action.”
Ann is a Canadian-AmericanCanadian, having grown up in Canada, lived most of her adult life in the U.S., then returned to Canada. In addition to short pieces, essays and true stories, Ann is working on a memoir about her time living and farming in Vermont.
“For our fall fashion editorial, we were fortunate to capture the last rays of September sun in Victoria’s picturesque Inner Harbour at the Hotel Grand Pacific. Our day-to-night staycation shoot exuded glamour and sophistication, showcasing a stunning blend of vintage and contemporary pre-fall styles sourced from local boutiques, featuring the gorgeous real-life couple, Daisy and Callum.”
Creative producer and fashion and prop stylist, Jen Evans brings her style and expertise to the project, with experience spanning Toronto, Victoria and Vancouver. To learn more about her work, visit jenevansstylist.com.
“It’s
not only about fine craftsmanship and running a successful family business, it’s about being unafraid to take chances, following your passion and embarking on new adventures.”
Sean McIntyre is a freelance writer who lives on Salt Spring Island. He loves telling stories about the diverse peoples and places found along Canada’s West Coast.
GROUP PUBLISHER Michelle Cabana
PUBLISHER Janet Gairdner
EDITOR Katherine Engqvist
DESIGN Crea Zhang Tammy Robinson
ADVERTISING Janet Gairdner 250.480.3251
Brian Heighington Glen Butcher Gui Santos
Peyton Seltenrich Randi Page
CONTRIBUTING Ann Tiplady WRITERS Cinda Chavich
Chef Heidi Fink
Janice Louise
Jen Evans
Jeremy Potts
Katherine Engqvist
Samantha Duerksen
Sean McIntyre
Suzanne Morphet
CONTRIBUTING Don Denton PHOTOGRAPHERS Michelle Proctor
CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411
Victoria Boulevard® is a registered trademark of Black Press Group Ltd. All rights reserved. No part of this magazine may be reproduced without the publisher’s written permission. Ideas and opinions expressed in this publication do not necessarily reflect the views of Black Press Group Ltd. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents, both implied or assumed, of any advertisement in this publication. Printed in Canada. Canada Publications Mail Product Sales Agreement #42109519.
By the time this issue lands in your hands, fall will be well on its way with a hint of winter lingering in the air. Soon the holiday season will be upon us with all of the magic – and chaos – that brings.
For me, the holidays have always been filled with defining moments – decorating my grandmother’s house with my big brother while carefully avoiding a certain strand of icicle lights that always shocked you if you touched it wrong, baking 52 dozen gingersnap cookies to sweeten the season for friends and family, and traditional Swedish Christmas Eve dinners with my family before experiencing the magic that is Christmas morning when you’re a child.
In adulthood, the magic of the season didn’t fade with a December engagement surrounded by the twinkling lights at Butchart Gardens, jetting off Christmas Day for our honeymoon safari in Africa, cuddling my newborn daughter under the glow of our Christmas tree, and more recently, my debut issue as editor of Boulevard.
While I’m new to the masthead, this isn’t the first time my name has appeared on these pages. I have been working in the journalism industry since I was 15, starting as a student reporter before graduating with honours and a bachelor’s degree from one of the top journalism programs in the country. I’ve done work for a number of different magazines locally and in Toronto, including Chatelaine. After shifting back to the newspaper side of the industry, I eventually became the managing editor of Black Press Media’s Greater Victoria papers before going on maternity leave in December 2023.
With the birth of my daughter I started a new season in my life, both personally and professionally, and ultimately didn’t go back to the newsroom.
However, when the opportunity to join the Boulevard team came up, I jumped. Boulevard has always been one of my favourite magazines. While I haven’t been directly involved in the creation of its pages for years, it holds a certain nostalgia of a different chapter in my career. Looking ahead, it holds a lot of promise for the future.
Those themes are something Sean McIntyre explores in his Lifestyles feature, shining a spotlight on Geoffrey Beattie. While Geoffrey talks about the big moments in his own life, he’s also had a hand in crafting defining moments for many of his customers at Barclay’s Fine Jewellers.
While she shares some of the pivotal moments in her career, Avery Brohman, Victoria Hospitals Foundation CEO, also talks with writer Samantha Duerksen about what a difference the donors make in advancing healthcare in Greater Victoria. If you’re looking for a charity to support this holiday season, healthcare is a cornerstone of a community, and the Victoria Hospitals Foundation is saving lives every day.
While celebrating loved ones, in Cinda Chavich’s Food and Feast feature, she’ll help you craft the perfect holiday meal by taking you on a tour of farm-to-table shopping –something that I’m passionate about after growing up on the family farm.
For me, holiday meals have always been full of local staples – whether that’s crabs we caught ourselves or a turkey feast complete with a bird my brother raised (Nettlebrook Farm) paired with gooseberry stuffing and red currant jelly from my mother’s farm (Silver Rill Berry). Good food is how we show our appreciation and affection but it should also tell a story and build connections, as Cinda explains.
In her Travel feature, Suzanne Morphet takes us on her journey to paddle along the Churchill River with belugas, sharing intimate moments with cetacean escorts that also go through different seasons in their lives.
In this issue of Boulevard, we talk a lot about defining moments but it’s important to remember those moments can be big or small. Life isn’t just the grand gestures. As John Lennon famously said, “life is what happens to you while you’re busy making other plans.” So slow down and enjoy all this season has to offer.
In the meantime, please enjoy the following pages, we appreciate the time you’ve carved out to spend with us.
Until next time,
Katherine Engqvist Editor
Katherine Engqvist is an award-winning multimedia journalist. She’s based in Greater Victoria but has travelled to 32 countries looking for stories to share. When she’s not working, you can find her on the family farm, cruising through the ocean, chasing her toddler around the garden or reading a novel with a glass of wine.
design notes Thread a common
By Janice Louise, Modhaus Design
Delve into my carefully edited collection of autumnal goods. Featuring the warmth of baked clay, rich plum, wood accents and bright, cubist influenced patterns. The beautiful contrast of homemade and luxury, becoming one. Think old habits, with a dash of casual playfulness.
$825
Blazer in Toffee
Corduroy
Bernstein & Gold
Gingham Throw The Shoppe $110
Nanimarquina Folded Pouf
Gabriel Ross
$2,120
Petral Pendant A Light Studio
$625
Burgundy Twilight Bespoke Blossoms starting at $130
Artem 1 Light
Mike Randall Design
$2,500
Governor's Garden Eau de Parfum Flore Botanical Alchemy from $16
Velvet Scalloped Pillow in Min The Shoppe, $58
BAGGU Lunch Box Belle General $52
"A bit of Power" 24x30
By Korinne Vader $420
Dreams 3 (In the Midst of My Life) by Max Richter, Joe Coffey Madrona Gallery, $6,900
Cowhide Zipper Pouch Footloose Shoes $120
everyone’s talking about
HISTORY REIMAGINED
A piece of history has been given new life in Esquimalt’s Saxe Point.
Built in 1906 by architect Samuel Maclure, Rosemead House has undergone a meticulous restoration led by Aragon Properties. Once the Old English Inn, the restored Edwardian estate now features 28 individually styled guest rooms in the original manor and a newly constructed guest wing, along with 13 long-stay suites designed for extended visits and more than 2,500 square feet of event space.
“Rosemead House is a celebration of storytelling – of place, of heritage, and of the collections that fill each room,” says Lenny Moy, owner of Aragon
2Properties, in a statement. “We set out to create an experience that feels like entering the pages of a well-travelled novel: immersive, refined, and truly without compare in British Columbia.”
At the heart of Rosemead House is Janevca Kitchen & Lounge, which is helmed by chef Andrea Alridge, and has been met with acclaim since its debut in 2024.
Also worth noting is Salt and Ivy Spa, a 3,800-square-foot sanctuary featuring bespoke treatments across two dedicated spaces.
History, modern design and personalized service all meet in this boutique hotel – just in time for the holiday season.
For more information and reservations, go to rosemeadhouse.ca.
SIMPLICITY, LONGEVITY AND UNIVERSAL DESIGN
While the leaves are dropping, a clothing giant is expected to welcome shoppers for the first time in Victoria.
The highly anticipated opening of the new UNIQLO store in the Mayfair Shopping Centre is set for this fall. While a specific date had not been disclosed at the time of publication, job postings noted a late October start.
Since opening its first store in Hiroshima in 1984, UNIQLO has focused its apparel lines on the Japanese values of simplicity, quality and longevity while featuring universal designs. The company opened its first Canadian store in 2016 in Toronto, offering its LifeWear lineup, featuring “simple, high-quality, everyday clothing thoughtfully crafted with life's needs in mind and constantly evolving to modern life,” reads a statement.
UNIQLO has more than 2,500 stores worldwide, including more than 30 in Canada, and has apparel lines for men, women, kids, babies and seasonal collaborations – the latest of which saw Academy Awardswinning actor Cate Blanchett sign on as a global brand ambassador. For more, go to uniqlo.com.
ROOM PHOTOS CONTRIBUTED
PHOTO COURTESY OF FAST RETAILING (UNIQLO STORE IN TORONTO)
life.style.etc.
NATALIE BENSON VP OPERATIONS AND STRATEGY, BENSON CABINETRY AND MILLWORK
WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?
Northeast of England – County Durham. Although it wasn’t called that when I was born, it was Teesside.
WHAT HAS BEEN YOUR CAREER PATH?
Non-linear and interwoven with consistent academics. I spent some time at the federal government when I was younger because I’m bilingual. I took a secondment to private sector (mechanical) before holding a long spot at the Office of the Public Guardian. The same year my daughter was born and I finished my MBA, I took a five-year family leave to lend my husband a hand at work. I started in HR at Benson, moved into operations and we bought the company in 2020/21. We’ve scaled Benson upwards of 15 per cent year-on-year, prompting us to onboard a partner in KV Capital to continue the growth trajectory, and allowing me to take a more strategic role. I recently finished up a graduate program in immigration law (2024) and am in the middle of the Directors Education Program (ICD.D) at Rotman.
WHAT IS THE ONE ASPECT OF YOUR WORK THAT REALLY GETS YOU FIRED UP?
There are three elements that tie for first place – progressing to excellence, developing people, and social responsibility/contribution.
WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?
My children (and usually whatever they’re interested in) and making sure I leave anything I have a hand in further ahead than I find it.
WHAT’S THE BEST LIFE LESSON
YOU’VE LEARNED IN THE LAST FIVE YEARS?
Nothing worth having comes easy. Feed what brings you energy, avoid what drains you of it and steady the course.
WHICH OF YOUR INNATE QUALITIES OR DAILY PRACTICES HAS LED TO YOUR SUCCESS?
It’s hard to say if it’s nature or nurture, but I am both independent and resilient. Both can be a blessing and a curse. It takes a lot of practice to reframe and evolve. Knowing ‘what got me here won’t get me there’ allows me to question anything I believe to be a hard truth as there’s no such thing.
WHAT
IS GOOD STYLE TO YOU?
My preferences are monochromatic plain/classic pieces.
HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?
Understated and consistent.
STYLE INSPIRATIONS & LIFE
Style icon: Amal Clooney
Favourite fashion designer or brand: All Saints
Favourite musician: Too hard to choose!
Favourite cocktail or wine: Classic margarita
Album on current rotation: Red Hot Chili Peppers (Greatest Hits)
Favourite flower: Lily
One thing that consistently lifts your spirits during hard times:
I find a lot of joy in giving things away, buying people treats or donating time.
FASHION & BEAUTY
Uniform: Business casual – I work in manufacture and construction!
All-time favourite piece: I have a watch from my granddad and a necklace from my grandma. Recently we made sure each of their great grandchildren had the same or similar. The watch is Raymond Weil and the pendant is a Queen Victoria half sovereign. I love them both.
Favourite pair of shoes: Veja Campo are very, very comfortable
Favourite day-bag: It must fit my laptop – currently I’m using an All-Saints Izzy Tote Favourite work tool: MacBook Pro, hands down.
Favourite jewellery piece or designer: My current favourite piece is my Cartier watch. Fashion obsession: Leaning so far into wide leg pants again. It’s glorious!
Necessary indulgence for either fashion or beauty: I’m old enough now to really value good skincare. Good doesn’t always mean expensive. I still use Dove soap and witch hazel toner! Just use good moisturizer and sunscreen. The latter are on the more expensive side – StriVectin/SkinCeuticals.
Scent: This changes all the time, but Carolina Herrera Good Girl is the daily wear.
READING MATERIAL
Fave magazine: Wall Street Journal
Last great read: The Path by Michael Puett Book currently reading: My Favourite Mistake by Marian Keyes
the cellar
WORDS JEREMY POTT, SOMMELIER AND HEAD BUYER, CASCADIA LIQUOR
The close of the year is a season defined by its rituals. Gatherings around the holiday table, the sparkle of festive celebrations, and the quiet moments of reflection all carry with them a sense of continuity that tie us to the past while inspiring what is yet to come. Wine, with its ability to capture time and place in a single glass, becomes more than a pairing, it becomes part of the ritual itself. As proud supporters of B.C. wineries, we have curated these Okanagan selections to accompany defining moments – honouring tradition, elevating celebration, and creating memories that linger long after the last toast..
Fitz Brut
Okanagan | 2019
Hailing from the Skaha Bench in the Okanagan Valley, this traditional-method sparkling wine is a celebration in itself. The brut opens with lively aromas of green apple, lemon zest, and toasted brioche. On the palate, fine bubbles carry bright acidity and layers of citrus, almond, and a hint of minerality, finishing with remarkable finesse. Crafted with meticulous care, it’s a bottle that elevates every occasion from a holiday toast at midnight to pairing with oysters or smoked salmon, even popcorn by the fire.
$39.49 (plus tax and deposit)
Black Sage Vineyard Cabernet Franc
Okanagan | 2022
From the sun-soaked vineyards of the South Okanagan, this cabernet franc delivers intensity with elegance. Layers of ripe blackberry, cassis, and plum are framed by notes of tobacco leaf, dried herbs, and subtle spice. French oak aging lends structure with fine-grained tannins and a lingering finish of dark chocolate and cedar. Bold yet balanced, this wine is built for cool-weather fare perfect alongside braised short ribs, roasted root vegetables, or simply enjoyed fireside during the holidays.
$39.49 (plus tax and deposit)
CedarCreek
Platinum Jagged Rock Chardonnay
Okanagan | 2022
From the striking Jagged Rock Vineyard in the South Okanagan, this chardonnay is a true expression of place. Grown in rocky soils under intense summer sun, the fruit develops both richness and precision. Fermented with wild yeast and aged in French oak, the wine shows layers of lemon curd, green apple, and white peach, lifted by subtle notes of brioche and toasted almond. A streak of minerality carries through the palate, bringing freshness and length to its creamy texture. Elegant and complex, it is a chardonnay that speaks of both power and finesse. Perfect for pairing with seared scallops, roast chicken, or wild mushroom risotto.
$57.99 (plus tax and deposit)
Laughing Stock Vineyards
Portfolio
Okanagan | 2022
This flagship Bordeaux-style blend showcases the depth and elegance of the South Okanagan. Merlot leads the way, supported by cabernet sauvignon, cabernet franc, malbec, and petit verdot, all aged in French oak for just under two years. The result is a polished wine layered with cassis, plum, and black cherry, accented by cedar, cocoa, and subtle spice. Silky tannins frame the fruit, carrying through to a long, structured finish. Portfolio is a benchmark of Okanagan red winemaking, equally at home at a festive table today or rewarding years of patience in the cellar. Perfect alongside roast beef, lamb, or rich mushroom dishes.
$34.49 (plus tax and deposit)
Fitzpatrick Family Vineyards
hot properties
QUICK FACTS:
Living space: 3,908 sq.ft. Lot Size: 1.08 acre
Bedrooms: 3 Bathrooms: 4
Living for the view
Modern luxury meets coastal serenity
The house commanded being set upright out on the tip of the point.”
When it comes to creating unforgettable moments, setting is paramount.
A well-crafted setting creates a vivid world that immerses people in story and can inspire moments of greatness.
A brand new waterfront estate at 418 Lands End Rd. is poised to do just that.
The North Saanich home, built by GT Mann Contracting, “leads with design,” as Realtor Chace Whitson says. What immediately stands out when you step inside are the floor-to-ceiling windows and doors, highlighting a view that overlooks Satellite Channel and Salt Spring Island. “When you enter the home, you’re looking straight at the water with no obstruction.”
That view is one of serenity, and due to the height of the deck, it almost feels as though you are floating in the treetops.
“It’s one of the more incredible waterfront homes I have had the pleasure of listing,” Chace adds.
Perhaps the Moses Point home’s biggest draw is its ability to offer incredible space for gatherings and entertainment. With 12-foot ceilings, the open-concept living room, shared with the chef’s kitchen, has easy access to the partially covered sundeck and pristine views of the ocean and mountains beyond. The kitchen, with Miele appliances, butler’s pantry, and custom millwork, flows seamlessly into the sundeck’s outdoor kitchen.
“It’s stunning — a beautiful connection between the indoors and outdoor space,” Chace says. He notes how easy it is to entertain from the kitchen and living space straight through to the deck. “The indoors open up to the outdoors completely. You can host a lot of people, and there’s a lot of space to enjoy.”
He’s not exaggerating. The west-facing property features almost 2,400 square feet of deck and patio space, perfect for afternoons and sunsets, and complete with heaters in the ceiling over the outdoor dining/kitchen space.
LOCALLY CRAFTED MODERN – TIMELESS
It’s not every day properties naturally set up to allow us to orient towards the absolute best views.”
While it’s easy to imagine hosting extravagant dinner parties, it’s just as easy to imagine comfortable day-to-day living.
Privacy is built in as the property covers more than an acre, sheltered by a forested perimeter and accessed only through a gated entrance. The design emphasizes single-level living, something Chace says is perfect for aging in place. “Somebody coming from a large two-storey family home could move here and live out their entire life because it’s predominantly single-level.”
The main floor includes the kitchen/living room area along with the primary suite, an office, laundry, and a second bathroom.
Inside that primary suite, floor-to-ceiling windows continue to
The lower level features a media room, temperature-controlled wine room, and two bedrooms perfect for guests or family. The property is also zoned for a detached guest cottage, providing added flexibility for the property. A threecar garage, six additional parking spaces, and manicured grounds complete the property.
Ryan says the inspiration was to just let this remarkable property shine.
“The exposure is so perfect here, with stunning views straight up the Satellite Channel and also west, looking towards Arbutus Ridge. It’s not every day properties naturally set up to allow us to orient towards the absolute best views.”
But those great views often come with challenging topography Ryan explains. “The house commanded being set upright out on the tip of the point, but here the property sloped aggressively down both north and west towards the shoreline, which we had to manage.”
That meant perching the upper floor (which extends beyond the footprint of the lower level) up on columns. He also designed a lower-level built-up patio to create usable outdoor space, despite the aggressive slope of land beneath.
The result is something unique, driven by the complex and complicated terrain. “This is the fun in our job of designing these beautiful waterfront homes,” Ryan says. “You have to be creative. Despite the challenge, the end product here is a house that feels almost like it’s floating above the water; it’s really something that has to be experienced.”
Transformative tastes
A dining experience breaking boundaries
WORDS SAMANTHA DUERKSEN
PHOTOGRAPHY DON DENTON
“When guests come into Rabbit Rabbit, I want them to have a feeling akin to attending a dinner party at a close friend’s house.”
Going down the rabbit hole experience.
It should be something that promises whimsy and delight.
That’s exactly what you’ll find at Rabbit Rabbit.
Inspired by the metaphor of falling down the rabbit hole, Rabbit Rabbit is a Victoria wine bar and restaurant with an Alice in Won derland twist.
Located at 658 Herald St., the intimate space – about 760 square feet of dining room – packs a memorable punch. The branding was thoughtfully designed by Glasfurd and Walker and brought to life under the guidance of first-time restaurateur and owner, Sydney Cooper. But beyond the pops of bold art and the quirky details (like a painted red chandelier and the rabbit motif tastefully scattered throughout), the approach to food and wine is where the real adven ture lies.
Chef Billy Nguyen came on board when it opened last fall and has helped bring notoriety to the establishment, notably with Rabbit Rabbit recently listed as a finalist for Air Canada’s Best New Restau rants in 2025.
Billy was also the runner-up on Top Chef Canada’s ninth season, competing alongside chef Andrea Alridge, now at Janevca (also a finalist for best new restaurant).
But while Billy often felt misunderstood during most of his cooking career due to his flair for out-of-the-ordinary ideas, he says he’s found his place. “Sometimes you have people doubt you so much growing up – and your creativity – and it’s incredible that now people get to eat what goes on in my mind.”
Billy is grateful to be given the freedom to let his creativity run wild. “Sydney said to me, ‘do whatever you want.’”
Though trust in one another developed over time, Billy and Syd ney said they found kindred spirits in each other when introduced through a friend, James Langford-Smith of Pamplemousse Jus, who acted as a front of house consultant.
Both had been through major career changes in their lives. Syd ney was previously a policy analyst who did a full 180 to become a restaurateur after her now-husband introduced her to the world of wine at age 40 and Billy had been in architecture school. Together, they were ready to create something novel and different.
107 Second Street
Duncan V9L 1R5
Mon–Sat 10-5 Sun 11–4 foreverfab.com
“I felt as though embarking on this huge project, which neither one of us had taken on before, was a positive rather than something to be intimidated by,” Sydney recalls.
Her confidence was bolstered by sommelier and wine education through the Court of Master Sommeliers and the Vinica Education Society, plus a job at Marilena Cafe and Raw Bar in Victoria.
Then, after trying Billy’s food in Vancouver, she found the missing piece. “Billy has a creative genius that he displays in the most approachable way.”
His approach to cooking, a cultural fusion of French techniques with his British and Chinese-Vietnamese roots, was “boundary-pushing,” and “perfectly matched” to how she wants guests to experience wine.
Billy’s flair for the comforting yet unconventional can be found in dishes like the popular lasagna with gochujang bolognese or pork and fermented mustard greens dumplings in a smooth sake cream sauce with chili and charred scallion oil and furikake.
Billy’s creativity is further brought to life through his plating, influenced by his penchant for design. “I usually visualize what I want a dish to look like before I even create what the dish is. And then I start putting elements I know work together.”
It took time for the chef to find a restaurant where he could truly be free to express his culinary ideas. Born and raised in London, he gained experience in West Coast, farm-to-table cooking and butchery once moving to Canada.
Notably, he was the former sous-chef of acclaimed Asian-French fusion restaurant PiDGiN, which was, surprisingly, his first career foray into Asian cooking other than cooking at home with family. “I really discovered who I was as a chef when I started working there.”
But it was Top Chef Canada and working with Sydney where he has found a new confidence in trusting his creativity and boundary pushing, he says.
While Billy brings the whimsy, Sydney ensures it’s grounded in warmth and welcome. Her three-fold approach is to focus on “radical hospitality,” provide an approachable wine experience and provide an escape from the everyday.
The wine program removes the “intimidation and pretentiousness” in approaching wine, she says, encouraging guests to explore at their own pace.
Now that she deeply understands Billy’s style of cooking, she tailors her selections around what pairs best with his food.
That mutual trust has resulted in something refreshingly differ-
ent – playful food and wine served with an open-armed sense of welcome. “One of my goals for the restaurant is to truly become part of the fabric of the community,” Sydney says. “It should feel as essential as your neighbourhood grocery store.”
To bring that vision to life, Rabbit Rabbit has started hosting Monday vinyl nights, curated by Jesse Owens of Hide and Seek Coffee. It’s an evening that caters to both industry friends and regulars, with an inexpensive “staff meal” feature (something “simple but comforting and delicious”) as well as drink specials and flights.
“When guests come into Rabbit Rabbit, I want them to have a feeling akin to attending a dinner party at a close friend’s house,” Sydney says.
The feedback so far suggests she’s succeeded.
“The biggest validation came from my son, who’s 15. We all came in to celebrate one of my daughter’s birthdays, and he said, ‘Mom, your restaurant feels like Christmas.’ I nearly cried.”
For the dynamic duo, it all comes back to a sense of wonder and welcome. “I don’t think people go out to dine for food. I think they go out to dine to experience something,” Sydney explains. “And the experience I want to give guests is one of being transported – of escape.”
Indulge
WORDS KATHERINE ENGQVIST
PHOTOGRAPHY OAK BAY BEACH HOTEL
Tout
rounding rocks. White spray mists the air with salt and the rhythmic sway of kelp caught in the surf has a hypnotic appearance.
mind to empty of the endless to-do lists, grocery orders and prep needed to be done for the upcoming holiday meal that will see a dozen or so family members gather in my home.
birthday party I need to plan for my daughter and the Christmas shopping I haven’t started – I allow myself to be in the moment. It’s something I usually struggle with but here, on the pool deck at the Oak Bay Beach Hotel, it’s easy to get lost in the ambiance of Salish Sea.
that gives me access to this serene waterfront. was checked in, and then we were off on a tour.
emanating from the indoor sauna. Tiled change rooms are sta tioned on the left – complete with a bathing suit spinner hanging on the wall outside them – and the last door on the right hides a private oasis filled with plants, cosy chairs and windows overlooking the pool deck. Despite two of the four walls being made of glass, the room feels private, like a secret retreat that offers hot and cold tea, infused water and a trail mix snack in case you find yourself peckish while you wait for your treatment.
they’re nestled between the pool deck and the sea, and provide a front-row view of the ocean.
velvety plush robe provided before settling into a lounger beside the sea with a cup of iced yuzu herbal tea.
the holiday season, especially with so many commitments and expectations. But it’s vital to check in with yourself and be mindful of the harm stress causes on your body.
from predators and other aggressors, stress has transformed to be triggered by everyday demands. Mayo Clinic staff note the nervous system response to stress triggers causes the body to release a surge of hormones such as adrenaline and cortisol. While adrenaline makes the heart beat faster and causes blood pressure to go up, cortisol increases sugar in the bloodstream. Cortisol also slows functions that would be harmful or non-essential in a fight-or-flight situation – changing immune system responses and suppressing the digestive system, reproductive system and growth processes. This reaction is meant to stop when the perceived threat has gone away but when stressors are always present, that fight-or-flight reaction stays on, putting you at risk for a number of health issues including depression, heart attact, heart disease, stroke, weight gain, sleep problems, trouble with memory and focus, and headaches, to name a few.
That’s why the Mayo Clinic says it’s more important than ever to learn how to manage stress and relaxation is a key component.
After soaking up the sea, it’s time to soak in one of the two hot tubs. I can feel the tension in my shoulders melt away as I lean back against the edge and look up towards the hotel. Rooted above the pool deck, its brown brick facade shines in the afternoon sun and its slate grey roof matches the rocks surrounding the hot tubs. While the furthest hot tub is tucked into a private little nook surrounded by greenery, the other is set higher up and gives views of the mineral pool and sea.
After my body is sufficiently relaxed, I transition to the outdoor sauna. Inside this stargazer sauna I’m met with a large window framing the sea and making it feel as if I’m sitting on the rocks while the ocean laps at my feet. The heat from the 85-degree sauna immediately permeates my skin and I sit back against the bench. Breathing the cedar smell deep into my lungs, I look up and see the ceiling is also made of glass, showcasing blue sky. While tempted to cloud-watch, I turn my attention back to the ocean and continue to focus on the rolling waves, realizing they’re not grey, mirroring the clouds rolling past overhead, but a deep, dark aquamarine. Just as I’m starting to wonder how long I’ve been sitting here, the final grains of white sand fall in an hourglass timer by the door, indicating I’ve reached the end of the suggested 15 minute stay.
Outside the sea air is chilly but refreshing and I hesitate beside the mineral pool, expecting it to feel frigid after the sauna. But I’m pleasantly surprised as I ease myself in. The heated pool is almost the temperature of a warm bath and I sit on the sunken ledge, allowing the water to wash over me as the sound of a little water fall trickles into the main pool.
Deciding to complete the circuit, I venture back into the building to try out the eucalyptus-infused indoor sauna, returning to the pool again after 15 minutes.
Looking at the subtle clock, I can’t believe I’ve spent two hours here already and it’s almost time for my treatment.
With the holiday season usually packed full of events, meals and holiday cheer, it’s hard to escape for a weekend away to take a break from the hustle and bustle the season brings. An afternoon at the spa, however, can be just what the doctor ordered.
Sitting in the lounge, enjoying a gemstone-infused glass of cold water, I’m greeted by Kim, my practitioner. She’s spent six years at the Oak Bay Beach Hotel and more than 18 years in Korea perfecting her craft. Her enthusiasm is palpable but not overwhelming in the serene space. As she leads me back outside to the treatment
rooms, I already feel like I’m in good hands.
The Boathouse Spa offers a full menu of different treatments designed to help you slow down and unwind, including facials, massages and body treatments. Today, I’m receiving the botanical glow facial, which the spa describes as a cosmeceutical treatment that harnesses the power of nature while restoring the radiance of all skin types. Pre- and probiotics balance the microbiome while antioxidant-rich maple bark extract stimulates collagen and elastin. Hyaluronic acid hydrates and plumps, leaving skin healthy, resilient and glowing.
Just what I need with a teething toddler that’s leaving me to survive on four hours of combined sleep a night.
Inside the room I’m tucked into a heated bed adorned with a fluffy duvet that feels as if I’m being wrapped in a cloud. Already, I can feel my eyes grow heavy as Kim advises me to take a deep breath, drawing in a eucalyptus blend that continues the earthy scents layered throughout the spa spaces.
Kim gets to work as I try – and fail – to pay attention to what she’s doing. It’s a delightful blur of warm towel wraps, soothing cold compresses, and Kim deftly painting my face like an artist with her brush. She uses a combination of products by Babor, a German company known for being a pioneer in skincare and as setting the standard in skincare research.
There are also scalp, hand and arm massages that leave me in a zen-like coma state that Kim has to prompt me out of with a repeated request for a deep breath of that eucalyptus scent once again.
I wish I could tell you more about the treatment itself but I’m left in the best kind of daze, knowing Kim has carefully tailored each selection, and my face is glowing. She does offer advice as she goes and reiterates that she will write it down, noting I’m in no state to be taking mental notes.
True to her word, she leaves me a detailed regimen, written on a ‘Doctor Babor’ Rx prescription pad, outlining what types of product I should use and when – all geared to my specific skin requirements. Advice this tired mama desperately needs as I have been woefully neglecting my skin – and body – while going through the first years of parenthood.
And just like that, I’m back sitting in the lounge, sipping on a hot cup of the custom ‘Oak Bay Fog’ tea blend and marvelling at a state of relaxation I didn’t know was possible. All without even leaving Greater Victoria.
do.
Take advantage of the heated outdoor mineral pools and hot tubs. Amenities on the pool deck include water and towel service, assigned lounge chairs and use of the stargazer sauna. This optional upgrade for spa guests will leave you feeling replenished as you take in the surrounding Salish Sea.
The Oak Bay Beach Hotel’s Wellness Reset series wraps up Nov. 15 with a live taping of Jessi Cruickshank’s hit pop culture podcast Phone a Friend. The hotel is also offering a number of holiday-themed events including breakfast with Santa on Dec. 7, a Christmas Day brunch, and a New Year’s Day brunch.
eat.
Guest utilizing the mineral pools also have poolside access to Boathouse Kitchen and Bar. The menu features a number of signature cocktails, slushy delights, wine and bubbles, and carefully curated brews that accompany lighter fares to nibble on. The Oak Bay Beach Hotel also offers coastal-inspired Italian dining at Faro, more traditional pub fare at the Snug Pub and premium cocktails in the Lobby Lounge.
sleep.
The Oak Bay Beach Hotel offers luxury accommodations highlighting traditional architecture with modern in-suite amenities. Choose from guest rooms, boutique suites, one-bedroom suites or penthouse options with either residential, marina or panoramic ocean views.
OAK BAY BEACH HOTEL POOL DECK
STARGAZER SAUNA
POOLSIDE SNACKS FROM THE BOATHOUSE KITCHEN AND BAR
OAK BAY BEACH HOTEL PENTHOUSE LIVING ROOM
From day to night
Wrap yourself in luxury as you move from daytime commitments to evenings of fun escapes at the Hotel Grand Pacific. While your holiday schedule can be full, that doesn’t mean you need to sacrifice sophistication. This season allows you to be bold with timeless vintage pieces and an added contemporary flair. Just take a moment to drink in those Inner Harbour views while you make this holiday season memorable.
PHOTOS: MICHELLE PROCTOR
STYLING: JEN EVANS
MAKEUP & HAIR: JEN CLARK
MODELS: DAISY GRONNESTAD & CALLUM BEVINGTON
On Daisy: silk blouse in etched paisley by L’Agence ($488), plaid jacket by Tinta & Bariloche ($480), and grey knit jersey pants by Iris Setlawke ($395) – all from Hughes Clothing. Vintage floral crystal and stone necklace ($149.99) from Turnabout.
On Callum: vintage navy cardigan ($350) from House of Savoy, Zara plaid shirt ($49.99) from Turnabout, pants and belt are model’s own.
On Daisy: navy blue blouse by InWear ($159), black denim trousers by Avenue Montaigne ($470), long plaid coat by Oui ($975) – all from Hughes Clothing. Black pumps by Jimmy Choo ($325) from House of Savoy.
On Callum: black cashmere overcoat ($195) from House of Savoy; shirt and pants model’s own.
On Daisy: navy blue blouse by InWear ($159), black denim trousers by Avenue Montaigne ($470) – both from Hughes Clothing.
On Callum: model’s own clothing.
On Daisy: golden yellow boyfriend shirt ($54) by the GAP from Twice as Nice; skirt (from 2-piece gown) by Catherine Regehr ($795 2-Piece).
On Callum: vintage black blazer ($125), vintage tuxedo shirt ($58) – both from House of Savoy.
On Daisy: off the shoulder two piece gown by Catherine Regehr ($795) from House of Savoy.
On Callum: vintage balck blazer ($89), Robert Graham shirt ($58), both from House of Savoy.
On Daisy: vintage black lace gown ($150), vintage ball earrings ($65), both from House of Savoy. Metallic platform pumps by Jimmy Choo ($189.99) from Turnabout.
On Callum: vintage tuxedo shirt ($65) from House of Savoy, pants and shoes are model’s own.
lifestyles
Making memories sparkle
Chance encounter changes
jeweller’s life trajectory
WORDS SEAN MCINTYRE PHOTOGRAPHY DON DENTON
It’s an invitation to share in and craft unforgettable occasions by creating unique pieces of jewelry that will last a lifetime and often get passed onto future generations.
Geoffrey Beattie has seen plenty of change throughout his nearly 40 years in the jewelry business, and he’s seen enough to learn that some things tend to stand out among the rest.
In an industry that’s seen the rapid growth and adoption of technologies, ranging from computer-assisted design to laboratory grown diamonds, the owner of Oak Bay Village’s Barclay’s Fine Jewellers says simplicity still has its place.
“Traditional solitaires will always be in style,” he says. “We do add different features which were not available in the past, however the fundamental principle is generally nothing too complicated.”
The classic solitaire diamond engagement ring, unadorned by side stones or accents, is as integral to the business as is the jeweller’s timeless role in some of the most defining moments in the lives of their customers. It’s an invitation to share in and craft unforgettable occasions by creating unique pieces of jewelry that will last a lifetime and often get passed onto future generations.
It’s always intriguing how the defining moments in one’s life are often unrecognized as such. Take, for example, Geoffrey’s career trajectory in the jewelry business. As a manager in training for a large department store, Woolworths Variety, he was asked to represent his store at a retailers’ dinner function. While Geoffrey may have been safe to assume this night out would have been an otherwise forgettable step in his progression up the managerial ladder, he would have never anticipated being seated next to the manager of a jewelry store. This chance encounter, however, would change the course of his family’s life.
“He came to me several weeks later and asked if I would like a career change, which I accepted,” Geoffrey says. After completing his training he went on to manage several jewelry stores in New Zealand for the next 13 years. “My wife and I then decided to make a life-changing decision.”
In June of 1999, the couple and their 18-month-old first child, Danielle, left New Zealand to live in Christine’s home town of Victoria. Within three months they’d purchased Barclay’s, whose owners were retiring. (They are the second owners since the store opened at 2187 Oak Bay Ave. in 1986.) Christine took over the bookkeeping aspect of the business while Geoffrey managed the store.
That 18-month old baby grew up, working part-time in the store during high school and university. Danielle took the plunge into the fascinating world of analyzing and grading precious stones by studying to become a certified gemologist at the Gemological Institute of America in Carlsbad, Calif., a school considered by many in the sector to be the world leader in the subject.
“I think that it’s relatively common for independently owned and operated jewelry businesses to see the next generation enter into it,” Geoffrey says. “I was always of the mindset that my children had the freedom to do what they wanted, so when Danielle said she would like to work in the store and one day take it over, I was taken by surprise. It never really occurred to me that this was something she wanted to do long term. When she decided to do this full time we started with a rule that no issue within the business is worth more than our relationship. She is now the manager and is in charge of the day-to-day operations. I feel as though I am here to help out and mentor her, which suits me fine.”
Danielle’s ascension at Barclay’s comes at an interesting time in the business, and in the industry more broadly. Trending commonly these days is yellow gold and unique shapes in either natural or laboratory diamonds, Geoffrey says. Oval shapes are very popular right now, he adds, and there is a trend towards larger stones. “There are also many new ways to make rings more comfortable and fit better.”
Perhaps most significantly for the industry has been the acceptance of laboratory diamonds and the use of other new technologies to enhance the design process. Widespread adoption of computer design software and now the introduction of artificial intelligence have thrust a time-honoured craft into the 21st century, a process through which Geoffrey optimistically sees modern methods enhancing traditional techniques.
The past few decades have seen a rising appreciation among consumers for ethically sourced stones. Diamonds in particular, given the complexities that surround their extraction and handling, are at the forefront of the search for conflict-free gems. Barclay’s offers a selection of diamonds sourced from Canada and other major mines around the globe that adhere to the Kimberley Process, a global initiative uniting governments, industry, and civil society to eliminate conflict diamonds, and are certified to be conflict-free.
“When she decided to do this full time we started with a rule that no issue within the business is worth more than our relationship.”
Amidst all the changes in the jewelry business, Geoffrey says Barclay’s has always aimed to establish itself as a family jewelry store serving customers from across Greater Victoria as well as some from further afield on Vancouver Island and even the Lower Mainland.
“Having been here for so long we are now seeing the next generation of our customers coming to us,” Geoffrey says. “It makes us feel like an integral part of their lives.”
It’s not a rare occasion that staff from Barclay’s personally deliver items to clients who can’t make it into the shop or they get called to retirement homes to cut off rings that have gotten too tight.
“At its heart this is a service industry,” Geoffrey says. “I look back over the years and am proud to have provided a high level of customer service and quality of product that stands the test of time.”
Barclay’s has grown steadily over the past 25 years and the shop has recently expanded its second floor showroom to include a bridal area. This engagement ring showroom, Geoffrey says, offers a massive selection of styles where staff are able to make adjustments and really accommodate a client’s specific needs.“Our sales staff are adept at helping couples focus in on what really appeals to them, and we do our best to make this the
really warm, fun, exciting and easy experience it should be.”
Coupled with this is the store’s decades of experience in custom design as well as antique jewelry repair and restoration – along with general jewelry repair. Services range from something as simple as re-polishing stones from an older piece and setting them into a new mount, to creating an entirely new and unique item with the store’s in-house designer.
“It’s always very helpful for us if clients can come to us with pictures or drawings of things that have caught their eye,” Geoffrey says. “It’s important to note that sufficient time, usually between four and six weeks, must be allowed for any customized items. Designers create digital renderings as well as often a wax model to provide clients added assurance the design will be exactly how they envision it.”
Including the shop’s master goldsmith, Barclay’s comprises seven staff members, each of whom perform a varied yet vital role in a very complex business.
“We source all our own product so we only sell what we like,” Geoffrey says.“Oak Bay Village is a perfect location for us, nestled amongst other independent retailers all with the same passion for their business – providing fabulous products and services to those who come.”
EXCELLENCE Showcasing
THE CARE AWARDS 2025: THE BEST OF VICTORIA HOME BUILDING
CARE Awards finalists are selected by a panel of award-winning industry professionals using criteria such as architectural design, quality workmanship, creative use of space, and energy efficiency.
These outstanding CARE Awards winners are members of the Victoria Residential Builders Association (VRBA), representing Canada’s leaders in West Coast home design and construction, showcasing the very best in new homes and renovations.
FALCON HEIGHTS CONTRACTING
Winning Categories
Green Builder of the Year - Small Volume
Award for Environmental Achievement
Best Contemporary Kitchen $100,000 - $200,000
Award Nominations
Best Single Family Detached Home
$2,000,000 - $5,000,000
Best Outdoor Space under $500,000
Best Innovative Feature over $100,000
Best Primary Suite over $300,000
Best Interior - Homes over $3,000,000
Project of the Year
Project: The Perch
>> The Perch redefines the relationship between contemporary luxury and its natural surroundings. Crafted by Falcon Heights Contracting, this Built Green Platinum custom home follows the contours of moss-covered rock and coastal forest, offering panoramic ocean views while preserving ecological integrity.
Angled wings connected by loggias, echoing outdoor pathways, create a seamless flow between open living spaces and private quarters. Vaulted ceilings with exposed beams, a feature central fireplace, wide-plank oak floors, and custom maple cabinetry bring warmth and refinement. Four patios with fireplaces, and an elevator-accessible rooftop belvedere extend living into every season. A suspension bridge and cedar gazebo further connect the home to the surrounding forest.
Engineered for comfort and sustainability, the home features triple-glazed windows, hybrid insulation, high-performance mechanical systems, and an 11kW solar array with Powerwalls. The Perch is both retreat and statement – an enduring example of Falcon Heights’ hallmarks of transparency, craftsmanship, collaboration, and innovation.
Dave MacKenzie, Founder & President
Joëlle Bienvenue, Founder & Controller
falconheights.ca / info@falconheights.ca
Winning Categories
Best Primary Suite, $100,000 - $300,000
Best Interior – Homes, $1,000,000 - $2,000,000
Project: Keystone
>> Adrienne Hempstock of Jenny Martin Design is delighted to be recognized for her work on Keystone at the 2025 CARE Awards. This project is a true collaboration, where vision, meticulous craftsmanship, and inspired creativity came together seamlessly. Represented alongside a distinguished community of designers and trades alike, Adrienne is both proud and humbled by the recognition.
The project exemplifies Jenny Martin Design’s commitment to creating bespoke interiors that thoughtfully balance form and function. Every element, from tailored layouts to carefully curated finishes, was designed to elevate everyday living with elegance and purpose.
Celebrated for its harmonious blend of style, practicality, and timeless appeal, Keystone stands as a testament to the firm’s standards of exceptional design: a home designed to last a lifetime.
JENNY MARTIN DESIGN
KB DESIGN
Winning Category
Best Single Family Detached Home
$2,000,000 to $5,000,000
Project: Iron & Ember
>> Arriving at Iron & Ember, it feels as if the hillside is embracing the home, creating an unimposing entry into what soon reveals itself to be an expansive and clever floor plan.
Simple horizontal siding cedes the spotlight to stone veneer and large overhangs with fir soffits, which echo the home’s environment. The vaulted entry includes oversized windows offering a sightline to the view.
The inviting entry and grand hallway feature a rhythm of skylights, bringing copious light into the space.
The entrance hallway opens into a striking open kitchen, dining and living room, fully optimizing the unparalleled views of the city and ocean beyond.
Two of the three floor-to-ceiling living room windows slide fully open, extending the floor plan to include the large outdoor deck.
An outdoor kitchen, second dining area, multiple seating areas including a fire table, coupled with a mild climate, mean that the usable footprint of the main floor is nearly doubled for much of the year. The open design of these spaces invite socializing with family and friends in a relaxed yet luxurious setting, all while drinking in the spectacular views.
250-384-1550 / keithbakerdesign.com
Keith Baker, Owner / Principal Designer
PHOTO BY LIA CROWE
Winning Categories
Best Interior for Homes Under $1,000,000
Award Nominations
Best Single Family Detached Home Under $1,000,000
Best Traditional Kitchen Under $100,000
Best Primary Suite Under $100,000
Project: Haven
>> Nestled in the charming Fairfield neighbourhood of Victoria and located just one block from the ocean, Haven is a custom home that embraces modern simplicity and celebrates effortless seaside living on Canada’s west coast. Featuring traditional elements and contemporary finishes, this space is ideal for hosting friends, family, and enjoying everyday luxury with a sense of ease.
778.351.4088 / villamar.ca
Dan Schuetze, Owner, CDO
Mike Edwardson, Owner, CEO
Sjoerd Meyer, Owner, COO
Saving lives
Philanthropy moves the needle
WORDS SAMANTHA DUERKSEN
PHOTOGRAPHY VICTORIA HOSPITALS FOUNDATION
Avery Brohman is no stranger to moving mountains.
After raising $40,000 for Big Brothers Big Sisters while obtaining her public relations diploma in Guelph, Ont., she went on to spend the next 20 years in leadership positions at some of the most reputable and respected non-profit organizations across Canada, all before joining the Victoria Hospitals Foundation in 2018.
Under her guidance as CEO, the foundation has more than doubled its annual impact at the Royal Jubilee and Victoria General hospitals.
And Avery does it all with a passion for bringing out the best in the community.
“I lead with heart – I care deeply about the work I do and those who benefit from it,” Avery says.
This year, the foundation raised enough to double Victoria General Hospital’s surgical capacity for Island women facing gynecologic cancer; Miracle Gala donors contributed a whopping $1.7 million. The result funded a second operating room with a suite of leading-edge, minimally invasive surgical equipment. For women who normally have to wait up to four months for surgery, it will be a game-changer.
However, as always, Avery is looking ahead.
“It was a milestone for women locally, so that felt very good, but the truth is we’ve just begun to advance women’s health here,” she notes. “If you were to ask any gynecologist or an obstetrician, they’d tell you they work in a very underserved area of health care, so I’m motivated to help them.”
Rates of gynecologic cancers have increased by almost 50 per cent over the past decade, and the demand for advanced care is rapidly increasing. Annually, more than 500 women receive gynecologic oncology surgeries at VGH.
For Avery, the biggest fundraising challenge is to help people understand that government funds only cover essentials in hospitals – not the advanced tools, equipment and research that transform care.
“In simplified terms, basic healthcare is free. But if you want advanced healthcare and you want the best healthcare, it’s philanthropy that moves the needle,” she explains. “Once people understand that, it becomes easier. It becomes a collaborative approach.”
The Victoria Hospitals Foundation’s ‘It’s Time’ campaign is geared towards innovation, particularly in surgery, with a focus on enlarging a robotics program that will expand hospital capacity, increase access for patients, and ultimately recruit and retain the “best and brightest surgeons” on Vancouver Island.
“We want to have advanced healthcare locally that you would find in the best hospitals across North America,” Avery adds.
It builds off the career milestone she’s most proud of: bringing surgical robotics to the Island.
Victoria is now one of just two sites in B.C. that has a surgical robot.
“Experiencing first-hand how transformative and life-saving one single gift can be is not something everyone experiences, and we have the great honour to witness these everyday miracles.”
“We had surgeons waiting 17 years for this moment. So many surgeons and caregivers are trained on robotics, and when they get placed in a site or hospital that doesn’t have the tools they were using, it can be challenging. Bringing such innovation to a community hospital was transformational. We want to be a centre of excellence for surgical robotics.”
In such a high-stakes, high-profile job, passion is integral to success and Avery attributes hers to two different reasons.
When she joined the Juvenile Diabetes Research Foundation (JDRF), something ignited in her.
“I was moved by being able to support someone’s life and essentially save lives.”
Then, her father passed away eight years ago. Watching him receive around-the-clock care in hospital was incredibly emotional, but also proved pivotal.
“It dawned on me that I’d like to give back my skills to a hospital,” she notes. “Seeing what they did for my father, I knew that it would be the next step in my journey.”
Greater Victoria is now her home in every sense, and she’s created the footing she needs to give her job her all.
“I dedicate a lot of myself to this role. It’s personal. It builds confidence in the community when they know me and they trust me. But my home life brings me so much balance,” she says. “My husband, Eric, is an executive who desires balance too, and he means the
world to me.”
That balance is found through a shared love of travel, a network of friends who care deeply about the community, summer nights at Royal Athletic Park (they’re HarbourCats season ticket holders) and a nine-month-old border collie named Meadow.
“We call it the home team – me, Eric and Meadow.”
As Avery moves forward, elevating care at Greater Victoria’s two busiest hospitals, she does so through a place of groundedness, emboldened by the tangible impacts she sees in the community each and every day.
“Health is such a cornerstone of a community. By giving back to our hospital foundation, you’re helping everyone in this community,” she notes. “Along with my team, we’re driven to deliver on sustaining consistent growth as local healthcare needs grow, and we’ve got strong momentum in the community right now.”
Time and time again, she is reminded that pivotal moments don’t happen alone; they happen when enough members of a community act with strength and shared purpose.
“A community united for healthcare can do so much. Experiencing first-hand how transformative and life-saving one single gift can be is not something everyone experiences, and we have the great honour to witness these everyday miracles. The relationships we have with our donors are never taken for granted; they are a treasure to us all.”
Serene ground level corner unit steps to the Royal Colwood Golf course & all amenities of Langford & Colwood. This spacious 2 bed 2 bath condo looks out to towering spruce trees w/ glimpses of the golf course beyond. Close to weekend markets & E&N trail for cyclists! Building features wonderful courtyard w/ communal herb garden, underground kayak, bike storage & unit includes a storage locker! Don’t miss this opportunity!
#48-901
Kentwood Lane
$949,000 | 4 Bedrooms | 3 Bathrooms
Enjoy serene Broadmead living in Falcon Ridge Estates, an active 55+ complex. A gated patio area welcomes you to this lovely home that is quiet & private, no view of neighbours & away from road noise.This 4 bed, 3 bath home has been very well maintained. Vaulted ceilings welcome you to a large dining/living room combo, with an electric fireplace and looks out to trees. Enjoy the clubhouse, indoor pool & friendly neighbours.
Our mother-son team are sending warm wishes this holiday season, from our family to yours!
#501-21
Dallas Road
$1,599,000 | 2 Bedrooms | 3 Bathrooms
Beautiful inner Harbour and East facing corner unit in prestigious Shoal Point. Enjoy the activity, stunning views and sunsets over the inner harbour through floor to ceiling windows throughout. A spacious open living/dining area w/ beautiful wood flooring, gas fireplace, and north balcony access.The functional kitchen w/ gas cooktop, and access to a second covered patio, opens to an eating/sitting area. This is the lifestyle you deserve!
Beautiful, bright oceanview corner unit at prestigious Shoal Point. This S & E facing 2 bed 2 bath home has been meticulously maintained and has had many updates including new high end appliances. Enjoy the wonderful amenities that Shoal Point offers such as a Concierge, a 25m lap pool, full gym, sauna & steam room, jacuzzi, putting green & bike storage. A wonderful social community awaits!
$1,350,000 | 2 Bedrooms | 3 Bathrooms Bright, immaculately kept 2 bed 2 bath luxury home on inner harbour side of Shoal Point. Enjoy the activity of the inner harbour through floor-ceiling windows or from the 772 sqft deck This home features A/C & beautiful oak flooring throughout the open floorpan. Amenities: spa-like rec facility w/25m lap pool, concierge, 2 guest suites, kayak &bike storage, EV upgrade available, car wash station & more. Incredible social community.
From my kitchen to yours... with love
Biscotti are a baker’s best-kept secret. With their unusual shape, long shelf life and variety of flavours, they seem very fancy, but are actually really easy to make. An average baker can turn out several dozen, in different flavours, in the course of an afternoon.
This is excellent news at a time of year when everyone is searching for the perfect gift. What better gift than something edible? How about something edible, easy to bake, and designed specifically for dunking in both coffee and wine? Exactly. There’s no more of a perfect gift than a sophisticated, long-keeping, dunkable (for adults!) biscotti in a variety of flavours.
The only thing biscotti needs is time. Biscotti means “twicebaked” and the second baking is low and slow, made to gently dry out the biscotti without burning them. Other than the time involved in their second baking, biscotti are very straightforward and unfussy — a quickly-mixed dough, no fancy cutting or fiddling around. Additionally, they can be varied to make any number of delicious flavours.
Versatile biscotti wrap up into the perfect seasonal gift
WORDS CHEF HEIDI FINK PHOTOGRAPHY DON DENTON
I love that biscotti can be made well in advance and stored in airtight containers, with no loss in quality. In fact, their flavour often improves with time. I really love the fact that I can tailor biscotti flavours for my intended recipients: spicy gingerbread for the hot chocolate freak, chili-chocolate for the spice lover, anise-almond for the wine drinker and milk chocolate chip for the kids in my life.
Over the years, I have tried dozens of different flavour combinations; they almost always work out and are always a hit. Feel free to experiment with your own combinations of spices, nuts, chocolate and dried fruit. I have included four different recipes to get you started.
I love to package my gift biscotti in beautiful cellophane, available at any craft store or dollar store, and give them along with a bag of loose leaf tea or coffee beans — or, as is likely to happen in Italy, with a bottle of quaffable red wine.
Years ago, I made biscotti for gifts because I had no money to buy “real” gifts. But when I could afford to stop making biscotti, my family members moped around Christmas morning looking bereft at their loss. I’ve since learned that there is no more real gift than a gift from your kitchen: it is heartfelt, delicious, homemade love. From my kitchen to yours, Happy holidays!
How about something edible, easy to bake, and designed specifically for dunking in both coffee and wine?
BISCOTTI WITH PISTACHIO, DARK CHOCOLATE, AND RED CHILI
Makes about 3 dozen biscotti. These biscotti with raw pistachio, chopped bittersweet chocolate, and freshly ground red chili are bursting with flavour, heat and complexity right from the first bite. They’re perfect for dipping in a steaming mug of hot cocoa, tea or coffee.
Ingredients:
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp ground chili (I use a milder chili, like Cascabel or New Mexico; if using a spicier chili, like cayenne, use half the amount)
¼ cup butter, melted
2 eggs
2 egg whites
1 cup white sugar
1 tsp vanilla extract
1¼ cup raw, shelled pistachios
Directions:
Preheat oven to 325°F. Line a large sheet pan or cookie sheet with parchment paper. In a large bowl, whisk together the flour with the baking powder, soda, salt and ground chili. In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs and egg whites until foamy. Add the sugar and beat until thick and creamy. Beat in the vanilla extract, melted butter, pistachio, and dark chocolate.
On low speed, stir the flour mixture into the wet ingredients, mixing well to combine. Divide the dough in two and place them about four inches apart on the parchment-lined bak
flat-topped log about three and a half inches wide and about 15 inches long. Place in the preheated oven and bake for 25-30 minutes, until they feel firm to the touch.
Remove from the oven and let cool for 15 minutes, or longer. Turn down the oven to 275°F. Place logs on a cutting board and slice on the diagonal into half-inch slices. Arrange the slices upright on the baking sheets, leaving a bit of room around each for air circulation, and bake them again for 20-30 minutes. Let the biscotti cool on wire racks. Store in air-tight containers. Their flavour will improve in a few days and they will store for about a month.
HAZELNUT BISCOTTI WITH MILK CHOCOLATE
Makes about 2½ dozen biscotti.
Ingredients:
1¼ cups hazelnuts
2½ cups flour
½ tsp salt
1¼ tsp baking powder
1 cup chopped milk chocolate (about 4 ounces)
5 Tbsp butter, melted and cooled
2 eggs
Directions:
Preheat oven to 350°F.
1 egg white
½ cup granulated sugar
½ cup light brown sugar
1 tsp vanilla
1 Tbsp Frangelico (hazelnut liqueur), OR
1 additional tsp vanilla
Place hazelnuts on a rimmed cookie sheet, put in the oven and toast until skins have darkened and nuts are fragrant — about 10 minutes. Remove from oven and pour nuts into a mesh sieve. Use a clean dish towel to press the hazelnuts against the mesh and rub the skins off. Don’t worry if not all the skins come off. Just do the most you can. Remove hazelnuts from sieve, leaving skins behind. Roughly chop hazelnuts and set aside.
In a medium-sized bowl, whisk together the flour, salt and baking powder.
In a separate, large bowl, beat eggs. Add sugars, vanilla, Frangelico, and butter. Whisk well to combine.
Use a wooden spoon to stir in the flour mixture, the chopped hazelnuts and chopped chocolate. Stir until thoroughly blended. The dough will be sticky.
Divide the dough into two equal pieces and place them about four inches apart on a parchment-lined baking sheet. With wellfloured hands, shape each dough piece into a smooth, flat-topped log — about three and a half inches wide and 16 inches long. Place sheet in the oven and bake 20-25 minutes, until they feel firm to the touch. Remove from the oven and let cool for 20 minutes, or longer. Turn down the oven to 275°F.
Place cooled logs on a cutting board and slice on the diagonal into one-half-inch thick slices. Arrange the slices upright on two baking sheets, leaving room for air circulation, and bake them again for 20-30 minutes, rotating the trays halfway through baking. This second baking dries out the biscotti to give them their nice crunch and excellent keeping qualities. Let the biscotti cool on wire racks. They will last about a month if nobody eats them first!
GINGERBREAD BISCOTTI
Makes about 2 dozen biscotti. These taste particularly delicious dipped in a mug of rich hot chocolate.
Ingredients:
2½ cup all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp allspice
¼ tsp cloves
½ tsp salt
1 tsp baking powder
Optional additions:
¼ tsp baking soda
1-1/3 cups packed dark brown sugar
3 Tbsp butter, melted and cooled slightly 2 whole eggs 1 egg white
1 cup diced Australian crystallized ginger, 2 Tbsp orange zest
Directions:
Preheat oven to 350°F.
In a medium-sized bowl, whisk together the flour, ground spices, salt, baking powder and baking soda until evenly mixed. In a separate large bowl, whisk the eggs until the yolks and whites are combined. Add brown sugar and butter, whisking until well blended.
Using a wooden spoon, stir in the flour mixture into the egg mixture until mixed. The mixture will be sticky.
Divide the dough into four equal pieces and place on a wellfloured surface. Shape each into a smooth, flat-topped log about three and a half inches wide and about eight inches long. Place logs three inches apart on a lightly greased cookie sheet.
Bake for about 25 minutes, until they feel firm to the touch. Remove from the oven and let cool for 15 minutes. Turn down the oven to 300°F.
Place cooled logs on a cutting board and slice on the diagonal into half-inch-thick slices. Arrange the slices upright on two baking sheets, leaving room for air circulation, and bake them again for 20-30 minutes, rotating the trays half way through baking. Let the biscotti cool on wire racks. Their flavour will improve in a few days and they will last up to a month.
Gold coloured measuring spoons and serving utensil, linens, ceramics and glassware from Pigeonhole Home Store.
Straight from the farm
Fill your holiday table with local delights
WORDS CINDA CHAVICH
It’s the time of the year to indulge in the best food and drink, whether you’re splashing out on a holiday meal or planning the perfect party.
From fresh turkeys and Island-grown heirloom potatoes, squash and Brussels sprouts, to artisan sourdough for your bread stuffing, and cranberries harvested fresh from Island farms, everything you need for a traditional holiday feast can be sourced close to home.
FARM-TO-TABLE SHOPPING
Gleaning local ingredients from farm-based food shops and markets around Greater Victoria makes for an exciting edible outing – the kind of Christmas shopping any food lover would relish.
Plot your day with visits to farmers’ markets, farm stores and butcher shops around the region – from Michell’s Farm Market, with their own vegetables and pasture-raised beef, to Dan’s Farm and Country Market, brimming with local produce grown right next to their roadside shop.
Country Bee Honey Farm offers the full holiday shopping experience in a cosy space with free-range turkeys and Christmas trees, honey, and hand-made beeswax candles and tea lights to brighten your holiday table.
At Millstone Farm and Organics Inc., they mill organic, gluten-free flours – including rice, teff, sorghum and flax – and have Canadian maple sugar and freshly ground spices for holiday baking.
Fickle Fig Farm Market is a bistro/bakery/farm market all rolled into one. It’s a rustic gathering space where you can pick up freshly baked bread, croissants and whatever lovely produce is in season from local farms, or simply take a break for lunch. Keep your eyes on their social media to see what’s in store and what’s cooking in their kitchens – everything from sandwiches and seasonal soups or festive holiday treats, and mulled wine to rum balls and Christmas cookie kits.
It’s a great way to put a face to your food and meet the people working to produce it, with a story to tell when you present a festive meal to your guests.
A CUT ABOVE
If you like to chew the fat with your local butcher, stop in to watch Fraser Orr at work.
Following in his father’s footsteps, Fraser continues the tradition of making sausages, perfect little Scotch meat pies and legendary haggis at Fraser Orr’s Butcher and Deli in Saanichton.
Fraser specializes in British classics, from breakfast bangers to black pudding, but you can also get a perfectly frenched rack of lamb, a prime rib roast with Yorkshire pudding, or a fat turkey roll filled with their own bread and sausage stuffing and ready to roast for a holiday dinner.
Finest Feast
“We do our best to source local and Island-grown products from nearby farms to ensure the products are hormone and antibiotic free,” says the dapper butcher, always decked out in a shirt and tie, jaunty trilby hat and heavy apron.
From a street-side window you can peer into his chilly cutting room, where pork bellies hang ready for the sausage grinder, and he’s busy cutting AAA steaks to order or curing bacon.
“My guarantee is stamped on every one,” adds the personable Scot, twisting a batch of Cumberland sausages into plump links.
It’s quite the operation behind the scenes here, where wife and business partner Lori turns out creative daily soups and sandwiches, meat pies, Scotch eggs, Tourtière (in three sizes) and all of the other savoury stuff in the deli case. There are also pretty lattice-topped fruit pies in the freezer to take-and-bake and lots of mincemeat tarts for the holidays.
“We make tubs of it,” she says of the traditional mincemeat they make with suet and rum. “We sold 2,500 mince tarts last year.”
There are big breakfast sandwiches – a fried egg stacked in a bun with Scottish Lorne (aka Square) sausage and HP sauce – and you’ll find everything you need for old-fashioned fry-up, including Orr’s streaky rolled Ayrshire bacon, “tattie scones” and Heinz Beanz in a tin.
If you fancy a bowl of Cullen Skink chowder or an oven-ready meat loaf, the freezer is also filled with Lori’s meals-to-go.
With sweets and treats imported directly from the U.K., the deli is downright Dickensian during the holidays. Someone on your list will surely appreciate a box of Barry’s tea, a rich fruitcake from Marks and Spencer, or a jar of marmalade from their impressive collection.
“People love to do a traditional Christmas for their family,” says Lori, “and we pack the shelves with all of the nostalgia.”
Following in his father’s footsteps, Fraser continues the tradition of making sausages, perfect little Scotch meat pies and legendary haggis at Fraser Orr’s Butcher and Deli in Saanichton.
OTHER MEATY MATTERS
Heading along a tree-lined route – one that’s popular with cyclists and even those clip-clopping down the road on horseback – you could miss the unassuming roadside sign, adorned with a pink pig, that announces Berryman Farms.
But inside the tidy Berryman Brothers Meat Ltd. shop in Central Saanich, you’ll find a wall of frozen food, from their own pork sausages and rolled Porchetta roasts, to local chicken and lamb, B.C. beef and Fraser Valley duck. There’s even a chiller filled with marrow bones and chewy pigs’ ears for the family pet.
Berryman brothers Justin and Gregory have turned their farm-based butchering business into a marketing marvel — cutting, curing, packaging and flash-freezing meat from their own farm and others in the region to serve Island customers.
The store began as a way to market the pork produced on their family’s farm and grew to include meats raised by their extended family and friends, with the selection now augmented with products sourced from other B.C. producers and processors.
But their own pork remains the focus. If you want a whole hog, portioned for the freezer, or a suckling pig, this is the place.
With their comprehensive e-commerce site, the brothers are tapping into modern consumer trends, and make shopping online for frozen, portioned protein extremely simple.
Whether it’s their ‘butcher’s choice’ meat box, a BBQ box, or a party charcuterie box complete with crackers, cheese and a jar of locally made roasted garlic jelly, they will prepare your order for pick up at the farm or deliver it right to your door.
PHOTO BY DON DENTON
TURKEY TIME
The quest for a locally-sourced turkey is often the biggest challenge for holiday shoppers.
If you don’t buy direct from a family farm or know a butcher who does, an Island-raised turkey can seem as rare as hen’s teeth.
Berryman Brothers specialize in supplying fresh holiday turkeys, complete with all the trimmings –offering local free-range and smaller, less expensive free-run turkey options.
Fraser Orr’s makes fresh turkey rolls to order – white and/or dark meat roasts in several sizes – filled with homemade bread and sausage stuffing, and sells large roasting chickens from nearby Woodgate Farm.
Or stop at Carnivore Meats, where all of the lamb, beef and pork is grass-fed and finished, and sourced from local producers, including Parry Bay and Stillmeadow farms in Metchosin, with free-range turkey available to order in season. Contact local butchers to book your fresh turkey in advance, as supplies are limited.
THE GIFT OF LOCAL
Today, the locavore, farm-to-table ideal is engrained in the minds of chefs and food lovers alike with the best city restaurant menus featuring a who’s who of local farms and food producers.
And as both climate change and the political climate awakens Canadians to issues around local food security and food sovereignty, buying local is more important than ever. It shortens supply chains and keeps food dollars in the
community while forging connections with the people who produce the food you eat.
From tasty free-range turkey and beautiful Island bubblies to sip alongside sustainably-farmed B.C. caviar and Island oysters – we have lots of local luxury foods to fete the season in style.
So spread the love and give the gift of local food this holiday season.
Your friends, your family, and your farmers will thank you.
If you’re looking for more farmers and producers near you, the Southern Vancouver Island Direct Farm Marketing Association produces the annual Island Farm Fresh guide. There is also a searchable index with maps and more information on their website – islandfarmfresh.com.
BY
PHOTO
eye to eye
Paddling with belugas
WORDS & PHOTOGRAPHY BY SUZANNE MORPHET
Standing still on my paddle board, I scan the flat, calm water in the estuary of the Churchill River. It’s unusual for a river to be this quiet, its steel grey water blending into an equally grey sky.
But every couple minutes, the surface dimples and a white shape appears from the deep. Sometimes it comes along side me, turns its beaming face upwards and momentarily looks me in the eye. I smile back.
I’ve come to Churchill, Man., to see beluga whales in summer, when some 55,000 migrate from the Arctic Ocean to the relatively warm water of river estuaries like this one on the west coast of Hudson Bay.
It’s the single biggest population of beluga whales in the world, yet the allure for visitors, I soon discover, is not the possibility of seeing many belugas, but making soulful connections with a few.
My women-only tour with Natural Habitat Adventures began in Winnipeg, where we boarded a privately charted flight to Churchill along with a few other small groups, also with Nat Hab. (The Denver-based company offers tours throughout the year to Churchill, including polar bear viewing in the fall; northern lights viewing in winter; and belugas, bears and other wildlife in summer.)
Over the course of five days, we interact with these white whales multiple times in multiple ways, deepening our connection to creatures that seem to be as curious about us as we are about them.
But on the first evening we do something unexpectedly wonderful and it has nothing to do with belugas. We go to the beach for a bonfire. With campfire bans throughout much of B.C. in summers, standing around a fire feels like a blast from the past.
Sipping wine and watching waves crash onto the sandy shoreline, I get to know the six other women in my group – all from the U.S. and ranging in age from their mid-30s to mid-70s – as well as our guide Eleanor Edy from southern Manitoba.
The following day we have our first encounter with belugas on a tour in a small inflatable boat. Within minutes of leaving the Port of Churchill, several belugas come alongside us. Two are adults, as white as marshmallows, which they vaguely resemble from a distance, and a third is a juvenile with pale grey skin.
A couple more soon follow behind and it feels like we’ve reunited with old friends. Now I understand what Eleanor was getting at earlier when she says, “every time I come back in the summer, I just have to find a moment to go cry a little bit with the whales, because it’s been a whole year since I saw them.”
Seeing belugas so close is one thing but hearing them brings us even greater intimacy. When our driver stops the boat and lowers a hydrophone over the side, it’s like we’re eavesdropping at a beluga bar. Instead of words, we hear enthusiastic chirps and squeaks, clicks and squeals.
The belugas are sharing information, even if we can’t decipher it. Eleanor tells us a scientist with the Raincoast Conservation Foundation, Valeria Vergara, has identified 28 different call types including contact calls, which are like names.
What will happen, I wonder, when the Port of Churchill gets busier, as climate change increases the number of ice-free days in the Arctic. With more ships coming and going, will these highly intelligent animals still be able to hear each other?
“If you look at the sound profiles of ships, it pretty well overlaps with where beluga whales talk,” Eleanor says, explaining that much of the research has been done on belugas in the St. Lawrence River, an endangered population exposed to noise constantly. “They repeat themselves,” she notes. “So every time a whale talks, they’re like, ‘Did you hear me? I said, I’m going over here, I’m going over here, I’m going over here.’ And we see repeated patterns that you don’t see anywhere else.”
The fate of Churchill’s belugas seems precarious, but Eleanor tells us the World Wildlife Fund – which Natural Habitat Adventures supports financially – is hard at work figuring out how ships and marine mammals can co-exist. For now at least, this population is healthy and stable.
And we’re about to get to know them even better. It’s time to kayak or stand-up paddleboard. I opt for the latter – a paddleboard just happens to be about the same length and width as a fully grown beluga, enhancing the feeling that I’m part of their family.
After pulling on wetsuits, we listen as Erin Greene, owner of SUP North, tells us what to expect. “They like to give a little poke, so poke at the back, poke at the side. And sometimes they’ll go right underneath you and they’ll lift slightly. Sometimes they’ll tail slap. Those are all playful behaviours, not aggressive or anything like that.”
Sponsors: Trillium Communities, Aryze, Jarislowsky Fraser Global Investment Management, Booth Scott, Oakcrest Park Estates Ltd., CREST, This Week’s Lunch, Odlum Brown and Portfolio Manager Brad Dovey, City of Victoria, Country Grocer, Acera Insurance, Method Works Consulting, Destination Greater Victoria, Times Colonist, Chek
secrets and lives —
AND THE 7 SINS with MICHAEL WARREN
Owner and director of Madrona Gallery
PHOTOGRAPHY MICHELLE PROCTOR
WHERE ARE YOU FROM AND HOW DID YOU GET TO VICTORIA?
I grew up in Cambridge, Ont., and moved to Victoria for university. I’d love to say it was for academics but really it was just the farthest away and I wanted adventure.
WHAT HAS BEEN YOUR CAREER PATH?
My early 20s were less focused on my career and more on surviving as an adult. I’ve done many jobs which all helped influence what I do today. Working in food service was awesome for social and organizational skills. Working at a marina helped with problem solving and how to avoid blowing things up. DJing at clubs and festivals, like Soundwave, showed the importance of community.
I studied history in art at UVic and after graduating, I was fortunate to work for some great people at the start of my career. They helped me understand how this industry works and how to survive in it. After a few years of learning the ropes, my wife Theresa and I started Madrona Gallery in 2010.
WHAT DOES A DAY IN YOUR WORK LIFE LOOK LIKE?
Part of what I love about my work is no day is the same. I’m up and on my computer around 6 a.m. to get organized and make calls to some clients and artists in other time zones. Then it is a mix of front-end service and backend planning. This involves visiting artist studios, working on shipping, planning and designing exhibition catalogues, and other marketing material. In-person client meetings, whether I’m buying or selling artwork, is also a major part of my day. That can lead to a lot of travel and throws any routine out the window.
REWARDS? CHALLENGES?
The rewards are that we get to interact with a lot of interesting people on both the artist and client sides.
The challenges: So much of the time things don’t go the way you plan.
WHAT’S YOUR SUPERPOWER? Endurance
WHAT’S THE MOST ADVENTUROUS THING YOU’VE EVER DONE?
When I lived in Whistler we had an informal race every spring from top to bottom with about 20 friends. It was wild.
WHAT’S A BOOK, MOVIE, OR TV SHOW THAT HAS HAD A LASTING IMPACT ON YOU?
Memoirs of an Art Dealer by Blair Laing. He’s not someone a lot of people know but was a leader in helping build the Cana dian art industry as we know it. His book embodies the persever ance needed, thrill of discovery and charm of the art world.
WHAT’S YOUR FAVOURITE WAY TO SPEND A SATURDAY?
On a remote, off-grid island, chopping wood, fishing and prawning. But usually I’m working.
WHAT BRINGS YOU JOY?
Playing in the mountains – sliding down slopes.
WHAT IS THE SECRET TO A GOOD LIFE?
Everything I think of sounds like a cliché you’d read on some thing from Bed Bath and Beyond. Clearly I’m still figuring it out.
The 7 Sins
ENVY:
Whose shoes would you like to walk in?
Peggy Guggenheim
GLUTTONY:
What is the food you could eat over and over again? The double chocolate and pistachio cookies from Crust Bakery.
GREED:
You’re given $1 million that you have to spend selfishly. What would you spend it on? Art! Likely an Alex Colville or Emily Carr painting.
WRATH:
Pet peeves?
Pet peeves? The Trivago ad that keeps coming up on Amazon Prime. Those teeth are crazy.
SLOTH:
Where would you spend a long time doing nothing? Rifflandia
PRIDE:
What is the one thing you’re secretly proud of? When I was five, I designed my primary school’s logo.
LUST:
What makes your heart beat faster? Colesterol… In all seriousness, going really fast down really steep slopes of snow with a bunch of friends.
narrative
ISLAND IDYLL
WORDS ANNE TIPLADY
We used to throw rocks at the windows, listening for the satisfying crash of glass, or the disappointingly dull thud as a poorly-aimed rock hit a cabin wall. But now the windows were all gone, and there was precious little to be found in the derelict cabins.
Everything was light green in the shade of the young maples growing up all around. In rare open spots where the sun shone to the ground, salmonberry bushes grew so densely they brushed the sides of any vehicle coming through in places the dirt roads were little more than thin parallel tracks kept open by the occasional car or truck.
We were summer people on Bowen Island, our families staying in the Pepto-Bismol pink cabins called The Orchard. A mixed-age group of kids, we swam, fished, played baseball, and roamed far and wide, often going to ‘the falls’ past the old cabins.
It wasn’t much of a waterfall; the water cascaded down a rocky jumble about four feet tall, but decades before it had been developed as part of the walking paths around the Union Steamship hotel, long since burned down. There was a flat area by the falls with a surrounding rock wall on which you could sit. You could imagine young lovers there, in the 1930s, with the moon reflecting on the water of the lagoon. We were there in daytime, watching the water striders on the little pool below the falls as they zoomed around, their feet dimpling
Alexandria L. Hanuse
Growing up in Canada, Ann Tiplady went to UBC in Vancouver for a bachelor’s degree in animal science, then to Alaska for graduate studies, earning a master’s degree while studying muskoxen. That work was especially interesting as it involved both field work on wild muskoxen and captive animal studies, regularly handling and interacting with captive muskoxen on the university’s research farm. With that background, Ann took up farming in Vermont, producing grass-fed beef and lamb. Now back in Canada, Ann is a writer. She has been published in the Times Colonist, Manifest Station, Still Point Arts Quarterly, and her essay The Little Things That Run the World, won honourable mention in the Writer’s Digest 92nd Annual Writing Competition.
Ann can be found at anntiplady.com.
the water surface.
One day, with no more windows to break, idle curiosity had us exploring the old cabins. Finding nothing else, we dragged a toilet into the road. Huffing and puffing, we set it exactly in the middle, between the tracks, looking just so. It was a pleasing effect: the sun shining through a gap in the trees made the toilet glow. We went on our way, happily picturing Cy, the Union Steamship foreman, bombing along in his old truck, coming around a curve to find a toilet.
Next time, it was gone. Not simply moved, but gone. Obviously we needed to do more. The empty cabins were creepy, moldering away in the damp shade, but reassuring each other we explored further and hit gold. We found an old metal bed frame. A double bed. Perfect! Hauling the tall head frame, the foot frame, and the metal bedspring into the middle of the road, we’d barely finished putting it together when we heard a vehicle approaching.
“Someone’s coming!”
We scattered, diving into the bushes. A vehicle skidded to a stop. A truck door slammed. A man was muttering and cursing. We held our breaths.
* * *
Although the rare car came through, the most likely person to drive through here would be Cy, in his old pickup. He always drove fast so a loud rattling announced his approach wherever he went.
He was a foreman of some kind, overseeing the few remaining Union Steamship workers. Decades before, the Union Steamship had run a ferry bringing people to the island, to the Gatsby-esque hotel with its pool and clay tennis courts, baseball fields, picnic grounds, and dozens of guest cottages. The hotel was long gone, but the pool and tennis courts remained, and our Orchard cottages, but the other cottages had been left to rot.
The workers we knew were Louie and Lyle. Short, solid, and balding, Louie sprayed the clay tennis courts in the evenings, using an old canvas firefighters’ hose to shoot water high in the air, spraying back and forth across the courts, and in our direction when the boys cheekily razzed him while dancing out of reach. Lyle was the skinny man who good-naturedly dug the new septic pit for our cabin, disappearing into a rectangular hole he dug with a hand shovel. He fascinated and horrified us by spitting tobacco juice into the dust, standing in the road swapping stories with our dad.
We were never surprised to encounter Cy, he seemed to be everywhere, as we engaged in cat-and-mouse games with him. We gently bent the rules, climbing onto roofs, or over a fence, swimming in the bright green water of the pool, before it was cleaned and opened for the season.
“I dare you to open your eyes underwater!”
We’d hear a truck door slam; “someone’s here!”
Had he just happened along, or had someone called him?
“Cy, kids are in the pool again.”
He must have laughed as we ran.
He arrived at The Orchard cabins occasionally, driving his beat-up royal blue pickup truck with rattling abandon on the loose rocks of the road behind our place. He’d crunch to a halt, ease himself out, and prepare to visit. Our dad obliged; at the right time of day he might even offer a beer. When not trespassing we weren’t afraid, so we’d hang around for the entertainment.
One time he careened into our dooryard, pulling up uncomfortably close to the back steps. As he climbed out of his truck our dog, Susie, advanced on him in full cry. A lab-shepherd cross, she was tall enough that when he reached out to her, his whole hand disappeared down her throat. In a swift split-second he’d retracted his hand, saying “that’s all right,” wiping dog slime all over his filthy blue work pants. Susie looked confused, as though asking “what just happened here?”
The novelty of Cy putting his hand down the dog’s throat stuck with us kids. For years we reminded each other, asking “remember when Cy shoved his hand down Susie’s throat?!”
From behind the bushes we could see the blue of Cy’s truck. We listened as, cursing and mumbling, he took the bed apart, flinging the pieces into the bushes. We couldn’t have planned it better. Back in his truck, he rushed on his way, stones shooting out from under spinning tires.
“It was Cy!”
Of course it was; who else would be driving through there?
Thrilled, we emerged from hiding and, fetching the pieces of bed from the bushes, we reassembled it exactly where it had been.
Do you have a good story to tell—and the ability to write it? Boulevard readers are invited to submit stories for consideration and publication in the Narrative section. Stories should be 800 to 1,200 words long and sent to janet.gairdner@saanichnews.com Please place the word “Narrative” in the subject line.
November 14 - December 3
The Giving Machines don’t dispense candy they’re filled with life-changing gifts: meals for families, support classes for new parents, hygiene supplies, farm animals, and more And the best part? 100% of every donation goes to seven trusted charities, making sure your gift changes lives both close to home and across the globe Bring your family, make a memory and change a life
100% to Charity Every dollar donated goes directly to the nonprofit partners. The Church of Jesus Christ of Latter-day Saints covers all administrative and operating costs.
A Different Kind of Vending Machine It doesn’t dispense candy. It’s filled with life-changing giftslocally and globally.
Tillicum Centre, Victoria
The Victoria Giving Machines wi Give Joy.
For this issue our fashion team – photographer Michelle Proctor, stylist Jen Evans and makeup artist Jen Clark – explored the Hotel Grand Pacific to hopefully inspire some defining moments in the lives of our readers.
The holiday season often brings a full dance card and it can be hard to slow down and enjoy all the season brings. Whether that’s a date night on the town, a work holiday party or just the rare opportunity to spend a night away, the harbour-front hotel is the perfect place for locals and travellers alike to indulge and embrace a laid-back Island lifestyle. Whether that’s leisurely walks along the Inner Harbour, yoga classes in their athletic club or fine dining inspired by the rugged West Coast at Fathom, Hotel Grand Pacific has something for everyone.
The Hotel Grand Pacific had a humble beginning, with its first phase built in 1989 behind the Crest Motel. The motel was eventually demolished to make room for the hotel’s expansion, with the final phase completed in 2000. While the hotel has undergone ownership changes and renovations over the years, it’s still a recognizable landmark in Victoria’s Inner Harbour.
Boulevard and our fashion team send a huge thank you to Kristine and the Hotel Grand Pacific for allowing us the time and space for this shoot.
