Country Grocer Friends & Family Winter 2016

Friends& Family Going Country Grocer’s quarterly food and lifestyle magazine

Winter 2016-17 | Complimentary

organic With family-run Rossdown Farm

MAKING HEADWAY

Health fair comes to Sidney hospice care

DINNER TIME

Get more from your main dishes www.countrygrocer.com

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2 Âť Friends&Family Âť Winter 2016 | countrygrocer.com

A warm welcome to winter RFNF_Poster_22x28_Final.pdf

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IN THIS ISSUE

Health notes Health fair comes to the Saanich peninsula

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Welcome to the winter edition of Friends & Family.

We want to thank you for your support of our recent 32nd anniversary PETER CAVIN, DIRECTOR, celebration.

COUNTRY GROCER We hope you had fun with the daily prizes on Facebook and in-store. We also want to thank our suppliers who came on board to offer great deals.

In this edition you’ll read about a new local supplier we have teamed up with, Rossdown Farm. They’re a family-run business in the Fraser Valley and we’re proud to carry their products. You can look for their chicken and turkey offerings in our meat department.

We’re also proud to introduce you to our improved Cobble Hill store! We’ve undertaken some renovations for a more enjoyable shopping experience and added some new and exciting products.

You can read about it on page 19. Read also about two special events coming up in February, a health fair for Headway, serving those living with epilepsy and Parkinson’s disease, and our annual fundraiser for the Heart and Stroke Foundation.

Finally, we’d like to take this time to wish you and your family a very happy holiday season and all the best in the New Year!

See you in the spring!

Peter Cavin

QUALITY CONTROL Going organic at Rossdown Farm

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DINNER PLANS Get more from your main dishes

> RECIPES – PAGE 12 Cheesy Cauliflower Fried Rice Editor Jennifer Blyth

jblyth@telus.net

Group Publisher

Penny Sakamoto psakamoto@blackpress.ca

Low-carb Crepe Rolls

Associate Group Publisher

Oliver Sommer osommer@blackpress.ca

Roasted Pear Pudding

Sales Patty Doering

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Friends & Family magazine is published quarterly by Country Grocer and Black Press. The points of view or opinions expressed herein are those of the authors and do not necessarily reflect the views of the publisher of Friends & Family. The contents of Friends & Family magazine are protected by copyright, including the designed advertising. Reproduction is prohibited without written consent of the publisher.

Friends&Family » Winter 2016 | countrygrocer.com » 3

Quality control Preparing Excellent Cuts since 1932

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4 » Friends&Family » Winter 2016 | countrygrocer.com

Farm-to-plate poultry from Rossdown Farm JENNIFER BLYTH Rossdown Farm truly goes all-in for their organic chicken.

And that renders the age-old “chicken or the egg” question largely moot at the Fraser Valley farm, where providing a quality product for your plate really happens naturally throughout all stages of the process.

A new addition to the Country Grocer meat case, Rossdown Farms and Natural Foods is a family-run business balancing traditional values with progressive farming practices, explains owner Dion Wiebe.

“We say farming is in our blood,” Dion says.

The collective result of four generations of poultry farmers, the family further harnessed those decades of knowledge and insight to expand Rossdown Farms to include poultry processing.

For customers, it means true farm-to-plate products.

“We do everything at our family-run farm: we produce the eggs, we hatch the chicks, we feed and grow the poultry and then we process it in our own federally inspected facility,” Dion explains.

Blending such innovative ideas with a traditional approach to farming, Rossdown Farms is one of the only companies

RFNF_Poster_22x28_Final.pdf

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in the country to embrace such full integration. That means they can maintain exceptionally high standards at every stage, ensuring the highest quality poultry for customers.

“It is really a vision my father has – he’s always looking for innovations,” Dion says, noting the integrated model allows them full control over the quality of their product, and to adapt quickly and easily to changing market conditions.

Embracing the organic path for about three years, Rossdown even mills their own feed, and our organic birds have access to outdoor pasture. It all feeds the desire of “Consumers are more many consumers today to know more about who is growing or and more interested raising their food, and under what in where their food is conditions.

“Consumers are more and more coming from and where’s interested in where their food it’s produced.” is coming from and where’s it’s produced,” Dion says, noting the – Dion Wiebe, integration also allows them full Rossdown Farm transparency with customers – they can speak first-hand about each stage of the process.

“The way our chickens are raised and what they’re fed is obviously very different (than industrial chicken farming).”

With no preservatives or additives – including those to induce water retention in the meat – the consumer enjoys a very pure, great tasting product, Dion explains. “Our goal as a family business is to be a leader in innovations in these organic specialty products.”

“ Serving customers on Vancouver Island for 50 years and a proud partner of Country Grocer since 1999.”

Friends&Family » Winter 2016 | countrygrocer.com » 5

Salt and pepper 1 1/2 cup blackberries 1 Tbsp butter 1/2 cup onion, finely chopped 1/2 cup dry red wine 1 Tbsp lemon juice 3 to 4 Tbsp blackberry jam, seedless 1/4 tsp pepper 1/4 tsp salt whole blackberries for garnish

Taste the difference Rossdown Farm organic chicken offers with these yummy farm-fresh recipes Organic Chicken Broth

Economical, delicious and full of natural nutrients!

Ingredients: Bones from your leftover roasted chicken onions celery 4 cups of water (you can add more depending on the richness of your broth) sea salt and pepper.

Method 1. Take the bones from your leftover roasted chicken and add onions, celery and 4 cups of water. Bring to a boil then turn the element down to low. Simmer for a good hour and add a little sea salt and pepper.

2. Let it cool and remove all bones.

3. Pour into ice cube trays and freeze. Once frozen remove the cubes and place in bag and you’ll have instant bouillon for your stir-fries and gravies.

www.rossdown.com

Grilled Chicken with Blackberry Sauce Take advantage of the Island’s abundant blackberries or use frozen berries when out of season.

Ingredients: 6 Rossdown chicken breasts, boneless, skinless 2 Tbsp olive oil Juice of one lemon

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Method 1. Press blackberries through sieve to remove seeds and place in small bowl.

2. Heat butter in a small sauté pan or saucepan over medium-low heat. Add onions and cook until tender.

3. Add red wine and lemon juice. Bring to a boil; lower heat and simmer until reduced by about half.

4. Combine the blackberry pulp, jam or preserves, salt and pepper; add to wine mixture. Bring to a boil then reduce heat and simmer for five minutes. Makes about 1 cup.

5. Preheat barbecue. Toss chicken, oil, lemon and salt and pepper in a bowl. Grill chicken until cooked through and arrange on a serving platter, spoon on blackberry sauce and garnish with whole blackberries .

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6 » Friends&Family » Winter 2016 | countrygrocer.com

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Savour a fresh cup of cold, delicious coffee from JJ Bean. Freshly roasted in small batches in Vancouver, JJ Bean is brewed from single-origin, fresh-roasted small batch coffee beans. It’s ready-to-drink straight from the carton, and is delicious on its own, over ice, or with cream. A delicious way to greet the morning.

Crispy treats

Indulge in a seasonal snack from Pretzel Crisps, in flavours like white or dark chocolate and peppermint, or everyday treats like dark chocolate, peanut butter or white chocolate crunch. Feeling healthy? There’s always “everything” or garlic Parmesan!

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8 » Friends&Family » Winter 2016 | countrygrocer.com

WHAT’S IN STORE Convenient comfort food

Need dinner in a pinch? Look to further than your Country Grocer deli for our Tuna Casserole and Macaroni and cheese or portions.

Delicious and oh, so yummy on a cold night.

Veggie sticks

Get pickled!

Pick a peck of picked asparagus...or at least a spear or two thanks to these delicious pickles from Foster’s. Choose original or, for those with a hankering for heat, the hot and spicy variety.

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Friends&Family » Winter 2016 | countrygrocer.com » 9

Health fair strives TO MAKE

HeadWay

Promising “food, fitness and fun for the whole family,” learn what’s new in research, nutrition, and physical fitness for those living with epilepsy and Parkinson’s disease at the coming Health Fair from HeadWay, the Victoria Epilepsy and Parkinson’s Centre.

Coming to Sidney’s Mary Winspear Centre Feb. 18 from 10 a.m. to 4 p.m., take in more than 50 exhibits. plus Health fair informative discussions visitors are and more. All proceeds invited to enter HeadWay, a vibrant and to win movie welcoming non-profit passes for a society which aims to family of four strengthen clients’ and to Concussion, families’ ability to manage showing Feb. the physical, psychologi18 and 19 at the Star Cinema, a cal and social effects of six-month active pass from PanParkinson’s and epilepsy. orama Recreation, and more.

Highlights of the annual health fair include

ENTER TO WIN

10 » Friends&Family » Winter 2016 | countrygrocer.com

educational speaker Dr. Shelina Babul, a sports injury specialist from the BC Children’s Hospital Research & Prevention Unit, speaking at 1 p.m. on the topic of concussion.

Complementing the discussion is the movie Concussion, starring Will Smith and exploring the neurological challenges accompanying the condition. The movie shows Feb. 18 and 19 at 4 p.m. at Sidney’s nearby Star Cinema. Tickets are available at theatre box office, 9842 Third St. Accompanying Dr. Babul’s discussion are a variety of exhibits, healthy eating samples and seminars and sports equipment fittings and fitness demonstrations.

The Victoria Epilepsy and Parkinson’s Centre has been supporting those in the Capital Region since 1982 as a resource for information, support and education.

Today, HeadWay strives to empower people living with epilepsy and Parkinson’s to lead full, active lives.

The organization has the knowledge and expertise to manage the symptoms of epilepsy and Parkinson’s, has access to current information on research, and helps people cope with the effects of these two disorders, providing answers, connecting people with needed resources and creating a compassionate community.

What is epilepsy? Epilepsy is a physical condition diagnosed when an individual has two or more seizures not provoked by a known condition such as a high fever, brain injury, stroke or brain tumor.

For example, a child with a high fever may have two seizures before the fever ends but if seizures stop when the fever abates, that child would not be considered to have epilepsy. However, if the child’s seizures continue even after the fever ends, the child might be considered to have epilepsy.

With many sub-types, Parkinson’s refers to a group of slowly progressive neurological disorders characterized by a depletion of dopamine, a neurotransmitter required for normal body movement, HeadWay explains. Each individual has their own unique mix of motor and non-motor symptoms, which may include resting tremor, rigidity, slowness of movement, balance impairment, stooped shuffle gait, handwriting and co-ordination deficits, speech and swallowing changes, anxiety and depression, changes in memory and thinking, and bowel and bladder dysfunction.

More than 100,000 Canadians have Parkinson’s, including approximately 1,200 in the Capital Regional District. The diagnosis typically comes at age 55 or older, however 10 per cent are diagnosed under the age of 40.

Admission to the HeadWay Health Fair is by donation and parking is free. For more information or the full health fair schedule, visit headwayvictoria. com or call Lynn Fanelli at 250-656-2871.

All-Inclusive Senior Living

Did you know?

1 in 100 are diagnosed with epilepsy – that means more than 300,000 Canadians are living with epilepsy and makes epilepsy almost as common as migraine headaches.

This spring, help create awareness for epilepsy. March 26 is International Purple Day, an internationally recognized day of epilepsy awareness and support started right here in Canada by young Cassidy Megan. Today, Canadians join others around the world in showing their support by wearing purple.

Initiatives hosted around British Columbia include school presentation, workplace events and more, including Country Grocer’s purple pansy fundraiser.

During Epilepsy Awareness Month, from March 17 to April 1, purchase Island grown 4” pansies and 50 cents will go to support of HeadWay. Pansies are available to purchase at all seven Country Grocer locations on Vancouver Island and Salt Spring.  For more information, check out HeadWay on Facebook or visit www.headwayvictoria.com for more information.

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Gregg Eligh photos

RECIPES from Chef Michael

Cheesy Cauliflower Fried Rice Servings: 1 Preparation Time: 10 minutes Cooking Time: 10 minutes High in fibre and nutritionally dense, cauliflower ‘rice’ is the perfect replacement for conventional rice if you are looking for a light side dish. When you follow this recipe, the cauliflower is actually quite similar in texture to rice, making a great option if you need to be carb conscious.

Ingredients: 2 Tbsp coconut oil ¼ to ½ a head of cauliflower (about 2 cups) ½ cup corn, frozen Sea salt, fresh ground pepper, ground cumin to taste ¼ cup cheese, grated Method: 1. Start this recipe by washing and then grating the cauliflower on the large holes of a cheese grater.

2. Preheat a medium fry pan on medium heat and add the coconut oil and then the cauliflower.

3. Sauté, stirring regularly until the cauliflower is lightly browned. This should only take about 5 minutes.

4. Add the corn and season to taste with salt, pepper and cumin or whatever spices come to mind.

5. Transfer to a bowl and top with the grated cheese and serve immediately.

Variations: To boost the flavour of this dish, sauté ½ cup of diced red or yellow onions and 1 clove of rough chopped garlic before adding the cauliflower.

Low-carb Crepe Rolls

Roasted Pear Pudding

Low-carb Crepe Rolls Servings: 4 small crepes Preparation Time: 15 minutes Cooking Time: 5 minutes

Servings: 4 Preparation Time: 15 minutes Cooking Time: 10 minutes

The point of this recipe is to give you a low-carb, high-protein replacement for bread or wraps. While they are best served warm, you can make them ahead and serve them in a packed lunch as well. Stuff whatever savoury ingredients you want into your roll once it’s cooked.

Ingredients: Crepe batter: 2 free-run/free-range eggs 2 Tbsp coconut milk, stirred 2 Tbsp garbanzo bean flour ½ tsp baking powder ¼ tsp salt Pinch of cumin, paprika Filling options: Shredded carrots, beets or lettuce Diced tomato, peppers or onions Shredded cheese Sliced ham, roast beef, chicken Mustard, mayo, barbecue sauce Method: 1. Add all of the crepe batter ingredients to a mixing bowl and whisk until very smooth.

2. Preheat a small or medium cast iron or other healthy non-stick pan on medium heat. Smaller crepes will be easier to work with, but harder to stuff with ingredients.

3. Once the pan is hot, melt enough butter to cover the bottom and then pour the crepe batter while tilting the pan around to get an even, thin (but not too thin) layer.

4. After about 90 seconds, gently free the crepe on all sides, making sure it’s not stuck to the pan and then carefully flip.

Cook on the second side for about 30 seconds and then remove from the pan and set aside. Repeat until the batter is used up.

5. Now you can break out your creative side and make your own crepe creation. Choose from the list of ingredients above or come up with your own combinations.

12 » Friends&Family » Winter 2016 | countrygrocer.com

This recipe makes for a tasty, high-protein snack that can comfortably carry you from one meal to the next. The roasted pears offer lots of natural sweetness and the cinnamon and vanilla round out the flavour of this pudding nicely.

Ingredients: 2 Tbsp coconut oil or butter 2 Bartlett pears or large Gala apples, diced ¼ tsp cinnamon ½ tsp pure vanilla extract 1 cup 2% cottage cheese 1 cup plain Greek yogurt 1 to 2 Tbsp unpasteurized honey – optional ¼ cup organic coconut flakes as garnish Method: 1. For a smooth textured pudding you will want to peel the pears or apples before dicing them. If you want the extra nutrition and don’t mind the texture, then leave the skin on.

2. Heat a large fry pan on medium heat. Add the coconut oil or butter and then the pears. Sauté in the pan, stirring regularly until the pears are lightly caramelized and very soft.

3. Once the pears are roasted nicely, add the cinnamon and sauté for 30 seconds or so to intensify the flavour and then add the vanilla. Let the pears cool to room temperature.

4. Once cool, add the pears to a food processor with the cottage cheese and yogurt. Puree until very smooth.

5. This dish is quite sweet if you use ripe pears so taste before deciding whether you need the honey.

6. Chill in the fridge for a couple of hours to thicken the pudding and then serve with the toasted coconut flake garnish.

Variations: If you are not a coconut fan, try adding 1 tablespoon of chia seeds to the pudding either before pureeing or afterwards as a garnish.

CHEF MICHAEL WILLIAMS

Kids pushing SHOPPING CARTS Just like getting your kids in the kitchen cooking from a young age will make them better cooks, having them take an active role in the household grocery shopping has huge benefits in developing your youngster’s future shopping habits.

Not only that, but by getting them involved you can turn a bored child calling out for attention into a focused contributor to the family’s well-being. Getting them involved in selecting nourishing, healthy produce, grains and protein will also go a long way to ensuring you have a good time at your local Country Grocer.

First things first though…make sure everyone is fed before you step foot in the house of temptation, because I think we can all relate to feeling the magnetic pull of chips or chocolate when we are on the verge of food crashing.

Emotional regulation is that much harder for children, so set them up for success with satisfied tummies before walking in the doors and it will go a long way in preventing a potential bout of moaning and groaning.

The more active role your kids play in the shopping process, the more fun it will be for them. So once they’re ready, having your little one pushing the shopping cart (carefully) or even better, pushing their own pint-sized cart (if available) can make a big difference in keeping them on point.

Staying on task and being organized is the key to success though. As we all know, kids

have a shorter attention span than most adults, so a detailed grocery list is a great idea. I know I am a shopping geek, but I often have my list on a clip board! It’s a great way to stay organized and efficient while at the same time fun for the kids (or adults) to cross the items off the list once they’re in the cart. You can take it to the next level and let your child venture off to different sections of the store to grab items from the list or just start with letting them go up the aisle while you wait at the end.

To prevent a possible confrontation, make sure they know which brand to grab if we are talking packaged products. Having your child or children pitch in could make for a quick, efficient trip once they have earned the responsibility, but it will take patience, work and training to get them there.

One of the more powerful moments I have had parenting came when I gave my son the choice of a particular packaged food. He wanted granola bars so we first looked at the covers and naturally Kai was drawn to the brightest most colourful box with a funny cartoon character on it. Then I prompted him to read the ingredients of that product and we compared it to my first choice. I was surprised and proud when he chose the product that had the cleanest ingredients.

Allowing my son to have an active role in choosing his food has had some great benefits, even though he’s still young. I can already

imagine the young adult version of my boy making good choices for his body once he springs out on his own.

A big waking point for children can be getting them to pay attention to the cost. Especially once everything is tallied at the end of the trip, their eyes may pop to see that your bank account just took a $130 hit. But start with the individual items while you’re doing your shopping and teach them to be flexible on particular selections when prices rise for various reasons. Letting them see that cauliflower is $5 or $6 per head when you normally pay $3.50 will help them understand that it may be a better idea to go with extra broccoli when it’s only $1.99/lb as an example.

In the end there are many lessons to be learned if you take the time and share your train of thought. Help and teach your little ones the path and by the time their lives depend on it they will be savvy shoppers.

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Friends&Family » Winter 2016 | countrygrocer.com » 13

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Dishing on Dinner Innovative ideas for turkey day.... plus tasty tips for all the mains you might serve, from smoked ham to your favourite cuts of beef

JENNIFER BLYTH What’s your favourite way to cook your family’s turkey?

Chances are it’s the way you’ve been doing it for years...maybe even how your parents or grandparents cooked and carved the holiday bird.

But for those looking for a few new ideas for the turkey this Christmas or Easter, we checked in with the experts.

Dave Hubscher, Country Grocer’s meat operations manager, takes a traditional turn with his turkey, in the oven with his own stuffing mix: “Basically, dried bread cubes (or strips if you can find them) an onion – everything starts with an onion, you know – some diced celery, dried cranberries and spices. Spices are basically whatever I have in the cupboard, everyone has a personal taste here,” he says.

Other options include turkey on the smoker. “I cooked it breast side down, so all the juices flow through the breast meat. The only problem here, and it’s a little challenging, is

flipping the bird over to carve it, but when accomplished the breast meat is a little juicer – in my opinion, anyhow!”

For a step-by-step roasting how-to, we turned to the folks at BC Turkey: • First, preheat oven to 350°F (175°C).

• If stuffing the turkey, do so while the oven is preheating.

Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking.

(Allow ½ cup, or 125 ml, of stuffing per pound, or 500 g of turkey.)

• Place turkey breast-up on a rack Visit the Turkey in a shallow roasting pan.

Farmers of Canada at • Insert a meat thermometer in the www.canadianturkey.ca deepest part of the inner thigh, but not touching the bone. Roast uncovered, or loosely covered with foil. If you choose to baste your turkey, limit

Want to learn more?

Leftovers: the best part of the dinner?

Whether it’s turkey sandwiches that tempt your tastebuds after a delicious turkey dinner or Shpherd’s pie crafted from Sunday’s roast beef, Health Canada offers a few reminders to keep your leftovers “food safe.”

Refrigerate or freeze leftovers within two hours to minimize the chance of bacteria growing.

Divide leftovers separately into shallow containers so they cool quickly. Refrigerate once steaming stops and leave the lid off or wrap loosely until the food is cooled to refrigerator temperature.

To store leftovers safely, cut and debone the meat from large cooked birds.

Ensure cooked foods don’t come into contact with any food that hasn’t been cooked.

Use refrigerated leftovers as soon as possible, ideally within two to four days and when reheating food, make sure it’s cooked to a temperature of 74°C (165°F). In general, you shouldn’t reheat the same leftovers more than once.

Learn more at healthycanadians.gc.ca

the number of times you open and close your oven (once per hour is sufficient).

• Your turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey or 180°F (82°C) for a stuffed turkey and the juices run clear.

Remove the turkey from the oven when cooking is completed and let stand 15 to 20 minutes to allow the juices to set.

Brining a whole turkey Curious abour brining your bird?

Brining – soaking a whole bird in water saturated with salt – can add flavour and moisture to turkey meat and for many it’s a favourite option.

The brining process requires a six to 24-hour soaking period, and ideally should be done the day before roasting, according to the Turkey Farmers of Canada. The length of soaking will depend on the turkey, water and your own tastes, so experiment a few times to see what you like best.

What you’ll need: a brining bag, available from many kitchen stores, and designed for brining poultry, or a food-safe plastic container or non-corrosive covered pot large enough to hold the turkey submerged in brine. It must also fit it in your refrigerator.

The addition of the salt in the brining procedure gives turkey a salty flavour, so most will forego salt in the turkey stock.

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• one 15- to 18-pound (6.8 to 8.2 kg) whole turkey, thawed, giblets and neck removed (do not use a pre-stuffed or ready-toroast turkey) • 2 cups (500 mL) Kosher or sea salt – 1 cup (250 mL) per 1 gallon (3.785 L) of water • 2 cups (500 mL) brown sugar • Spices and herbs as desired – experiment with a variety such as cinnamon sticks, lemon zest, ginger, garlic, shallots, rosemary, thyme and sage • 2 gallons (7.8 L) water

HOW-TO: In a brining bag or clean, non-corrosive covered container, large enough to hold the turkey, dissolve salt and sugar in a little hot water. Allow to cool before adding the rest of the water for brining. Add any desired herbs and spices to the soaking solution.

Submerge the turkey in the solution, mixing additional brine if needed to fully submerge the bird. Seal the bag or container, and set the turkey in the refrigerator for six to 24 hours.

Remove turkey from brine and thoroughly rinse under a slow stream of cool water, rubbing gently to release salt, inside and out. It’s important to ensure the turkey is rinsed extensively, then pat both the skin and cavities dry.

In the larger cavity of the turkey, place any combination of vegetables and spices, or stuff the turkey as you normally would.

Brush the turkey with melted unsalted butter, turkey broth or

other liquid as desired and place on a V-rack or sturdy wire rack in your roasting pan.

Roast in a preheated 325°F (162°C) oven, basting as desired until the internal temperature reaches 170°F (80°C) in the breast and 180°F (82°C) in the thigh.

If stuffed, any stuffing placed in the cavity of the bird should reach an internal temperature of at least 165°F (74°C).

Remove the turkey and let stand for 20 minutes before carving.

For more information about preparing, cooking and storing your turkey, visit www.canadianturkey.ca

Ham it up Looking for an alternative to turkey for those family gatherings?

“When it comes to the ham, I have the benefit of the Traeger smoker,” says Dave Hubscher.

“These things are the bomb! You can cook anything on them, including baking a pizza and bread.”

Given that everyone’s oven space is a little limited at holiday time, “I put a Hertel’s smoked ham (yes, I’m a believer in supporting local when I can) on the smoker, just to warm it up and give it some extra smoke while also freeing up the oven.

“All my family raves over my ham ... okay, I don’t know if they rave over it, but they do like the smoky flavour!”

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Friends&Family » Winter 2016 | countrygrocer.com » 17

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Beef at its best For many home cooks, winter is the season we finally turn – temporarily – from our barbecues and steaks in favour of heartier cuts cooked on the stove or in the oven.

For many, a select cut of beef is also the star of a special holiday meal, perhaps a memorable New Year’s Eve meal with friends or a cozy Valentine’s dinner for two.

If you’re looking for ideas to move past your tried and true, check out a new app from the Certified Angus Beef brand, suggests Dave Hubscher, Country Grocer’s meat operations manager.

According to the folks from Certified Angus Beef, “about 1 in 4 consumers have never cooked a beef roast due to the perception that it takes too long or is too complicated. On top of that, nearly two-thirds of consumers don’t know which cuts of beef are the best for roasting, and only 37 per cent say they know which roasts to choose at the meat case.”

While the team members at your Country Grocer meat counters can call on years of experience to answer any questions customers may have, there’s also also a wealth of resources in the handy, easy-to-use Roast Perfect app.

Introduced last year with a roast selection guide, a built-in timer and more, the app has been enhanced with additional cuts perfect for braising: the chuck roast, English roast, brisket and short ribs, with recipes for each.

“When you are at the store, the Roast Perfect app is a great resource for picking the cut and size you need, whether it be for a quick weekday meal, a comforting dinner or a holiday occasion.

In any case, it’s important to look for marbling, the small flecks of fat within the meat that are the main contributors to juicy, tender and flavorful beef,” says Michael Ollier, senior corporate chef for the Certified Angus Beef brand. “Picking the perfect roast may seem like a big decision, but with the app, it’s simple.”

Find the app at the App Store or Google Play.

Find delicious recipes and handy cooking tips with the Roast Perfect app, from the Certified Angus Beef brand.

18 » Friends&Family » Winter 2016 | countrygrocer.com

STORE PROFILE

A few of the team members at Country Grocer Cobble Hill

Country Grocer Cobble Hill location AT THE HEART OF THE SOUTH COWICHAN COMMUNITY JENNIFER BLYTH

a business that’s well thought of in the community,” Craig says. “I love “I love working with Regular shoppers at Country Grocer’s working with people and the sense of people and the sense of Cobble Hill store will notice a few new team we have in our stores, as well as faces around the store these days, but with working with local companies and local team we have in our them comes a wealth of experience and products. It’s just being part of the comstores, as well as working the same passion for customers and community and being involved.” munity.

The Cobble Hill store opened in with local companies and And never fear, cheerful Wendy is still at 1999 to serve the communities of Mill local products. It’s just being Bay, Shawnigan Lake, Cobble Hill and the front desk, greeting many customers part of the community by name!

Duncan, not to mention the many visiCraig Cavin, previously of the Bowen tors who stop by on their way up and and being involved.”

Road Country Grocer in Nanaimo, down the Island. recently took the helm as store manager, The store recently enjoyed a substan– Craig Cavin, manager but brings a lifetime of experience in the tial renovation to improve the shopCobble Hill Country Grocer family business. At just 14, Craig began ping experience for customers, who working in the Royal Oak store as a cathis spring will also enjoy browsing an shier and then in the grocery department. After pursuing postexpanded garden centre, Craig says. secondary education, he returned to the business he knows and The team has also welcomed four new department managloves. ers. “There’s some new faces, but there’s lots of familiar faces “It’s the feeling of community and of family, and we have too. It’s all for the opportunity to build the business here in

CONTINUED ON PAGE 20

HA Photography

Find everything you need at the Cobble Hill Country Grocer.

CONTINUED FROM PAGE 19

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the Valley. It was time to invest and take the store to the next level.”

This full-service store is recognized for its bustling produce department and scratch-bakery, not to mention the colourful floral department, health and nutrition section, well-stocked grocery shelves, meat and deli cases, and lottery counter.

“There’s a lot of people who come in every day and Wendy up front knows just about everyone’s name,” Craig says.

Conveniently located on Cowichan Bay Road at Highway 1, the Cobble Hill Country Grocer is a vital part of the south Cowichan Valley community.

The store recently hosted what by all accounts was its biggest Halloween festivities, fireworks spectacle and bonfire yet, and dairy supervisor Maurice Gaudreault is already planning for summer’s return of the annual Help Fill A Dream Show & Shine.

Throughout the year, the store supports local schools, sports teams and non-profit groups through various fundraising initiatives, including the store’s Save-A-Tape program. Essentially, shoppers simply save their store receipts for the registered community group, which collects and submits them, receiving a percentage back.

“We take every opportunity we have to get as involved as we can,” Craig says.

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20 » Friends&Family » Winter 2016 | countrygrocer.com

Big hearts February calls to mind the importance loved ones bring to our lives, a message often shared with heart-shaped chocolates or cheerful red roses.

But during February, we also stop to think about our heart health ... with the help of Country Grocer and the Heart & Stroke foundation, which has been dedicated to fighting heart disease and stroke more than 60 years.

With your support, Country Grocer will help the foundation continue that work for years to come. This February, purchase a $2 paper heart at the till and leave with a happy heart, knowing you have helped the foundation continue with its support of research, vital prevention programs and other initiatives.

Did you know?

• Every seven minutes, someone in Canada dies from heart disease and stroke. An estimated 1.6 million more live with the effects of these diseases and 9 in 10 Canadians have at least one risk factor, such as high blood pressure, obesity, tobacco use, lack of physical activity and diabetes.

• The death rate from heart disease and stroke has declined more than 75 per cent over the past six decades.

• Heart & Stroke is a leading funder of life-saving research, which has led to breakthroughs such as heart transplant surgery and a revolutionary stroke treatment that cuts the death rate by 50 per cent.

• 125,000 Heart & Stroke volunteers work to create healthier lives, free of heart disease and stroke, in communities across Canada.

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Friends&Family » Winter 2016 | countrygrocer.com » 21

Pets PART OF THE FAMILY Meet Ella, a Yorkie cross and Callie, a long-haired chihuahua cross.

Both rescue pups living in the Cowichan Valley, Ella and Callie are big fans of the special pet treats mom Jude brings from the Cobble Hill Country Grocer, and can’t wait to see what Santa might leave under the tree this Christmas.

The two are big fans of walks at the local parks and keeping their family laughing with their antics.

SHOW US YOUR PET

Share a photo and a few words about what makes your pet special by emailing Friends & Family editor Jennifer Blyth at jblyth@telus.net

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22 » Friends&Family » Winter 2016 | countrygrocer.com

On the pet calendar • In Victoria, near Royal Oak, Pets West hosts pet photos with Santa Dec. 10 and 11 from 10 a.m. to 4 p.m. The $15 donation supports Angels Under Our Wings Rescue. Learn more at www.petswest.ca.

• Broken Promises Rescue hosts a different take on the traditional pet pics with pet photos with the Grinch, from 10 a.m. to 4 p.m. Dec. 10 at Bosley’s in the West Shore, 147-2955 Phipps Rd. For more information, visit brokenpromisesrescue.wordpress.com • The Vancouver Island Pet Expo is April 8 and 9 in Victoria at Pearkes Recreation Centre, 3100 Tillicum Rd. A family-oriented show offering the opportunity to see a wide variety of animals up close, experience talented pets during presentations and learn everything you need to know about your pet. The expo includes booths full of pet products, service providers, entertainers, trusted pet experts, clubs and organizations that cater to pets. Find many giveaways and great discounts on pet products and services. Well-behaved pets are welcome (with a signed waiver form).

Learn more at www.vancouverislandpetexpo.com

Winter wisdom for your best friends The SPCA BC offers a few reminders to help keep your pets happy and healthy this winter.

First, no bones, please. Avoid giving bones to your dogs or cats, particularly turkey bones. Poultry bones easily splinter and can cause serious injury, while bone fragments can cause intestinal blockages or lacerations.

Second, choose healthy, pet-friendly treats. Chocolate and other sweets should not be given to animals. Chocolate contains theobromine, a chemical that can be deadly to cats and dogs, though not harmful to humans.

The best thing you can do for your pets is to keep them on their regular diet. Look for special animal treats instead of giving your animals cookies or sweets meant for people.

Many popular winter plants are poisonous to animals including mistletoe, holly, ornamental pepper and Christmas rose – keep these out of reach of pets, especially birds. Poinsettias are not poisonous to pets or people, although some with a sensitivity to the latex in the plant may get diarrhea or vomit if they consume a poinsettia.

When decorating for the holidays, make sure the tree is well secured. Try to place decorations above paw height and use string to hang the bulbs instead of hooks, which are easily dislodged.

If possible, use nonbreakable ornaments and avoid using tinsel or angel hair. Cats and dogs will ingest both, which can cause intestinal problems. Cords for lights should be made inaccessible to pets – especially from chewing puppies and small animals, and exploring kittens.

Keep in mind that the chemicals added to the water reservoir of your Christmas tree to keep it living longer won’t do the same for your pet. The chemicals are toxic to animals, so keep the reservoir covered.

Finally, no matter what time of year it is, avoid purchasing pet toys with small or soft pieces that can be chewed and swallowed. Nylon bones tend to splinter less than plastic ones.

Be sure to inspect pet toys regularly and discard deteriorating ones.

For more information about keeping your pet happy and healthy, visit www.spca.bc.ca.

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MEET THE TEAM Beth Harris: human resources expert

a

PEOPLE

JENNIFER BLYTH

person

Throughout Beth Harris’s varied career, ranging from social work to human resources, the common thread has been people.

Today, the human resources manager for the three south Island Country Grocer stores has landed in her dream job. Not only is it a family-run business, but “I wanted to do all aspects of human resources,” she says from her office at the Royal Oak store.

As she makes her way around the stores, getting to know the company and team members, “everyone has been so welcoming. Most people I meet say ‘Welcome to the family,’” Beth says.

“I went into HR because I wanted to make a positive impact on somebody’s employee experience.”

The Country Grocer team allows her to do just that, providing the freedom to come up with new ideas and see them to fruition.

“I’m really proud of being part of a locally owned com“I went into pany that has a really great reputation HR because I already,” Beth says, wanted to make adding that reputaa positive impact tion goes along way to helping her attract on somebody’s and retain quality employee people. “I share a lot of the same core experience.” values as Country – Beth Harris Grocer.”

Word of those values came via Beth’s own family when her dad, Rick MacKinnon, retired from the newspaper business and landed in a new career in community relations for the Country Grocer store on Salt Spring.

Coming from more of a bureaucratic position, “I was looking for a home, where I felt welcome,” she recalls.

“Dad is so happy with the organization so I asked him about it, so really, dad sold me. Our values just matched.”

As a human resources professional with experience in social work as well, Beth believes in giving people the tools to have a great work experience.

Jennifer Blyth photo

Beth Harris is the human resources manager for Country Grocer’s three south Island stores.

“My skillset is very unique,” she acknowledges. “I’m about empowering people, not telling people how to do things,” she explains, pointing to her open door and collaborative approach.

“I wanted to impact the employee experience. It was the relationships I was craving,” Beth says.

“The core of who I am is to work with people. If you need help, come see me.”

When not on the job, Beth enjoys getting outside camping and hiking with husband Wyatt and their two children, Charlotte, 12 and Oliver, 9, and Wyatt’s mom, Linda.

Rounding out the family is Maize, their black Lab/corgi/Jack Russell cross and rescue cat, Jasper, a ragdoll.

Also an avid photographer, you’ll often find Beth behind the lens at Oliver’s soccer games

Friends&Family » Winter 2016 | countrygrocer.com » 25

TIDBITS

A festival of terrific trees Country Grocer team lends creative talents for BC Children’s Hospital Country Grocer’s Victoria team members sourced the “foodiest” decorations for their entry into the 25th annual Festival of Trees.

Held in support of BC Children’s Hospital Foundation, the festival has branched out across downtown this year, decking the halls of The Bay Centre – where Country Grocer’s entry joins more than 60 trees on display – and returns to their roots at The Fairmont Empress, featuring another 20 trees.

Vote for your favourite though Jan. 3, with your donation to the BC Children’s Hospital Foundation. Learn more at www.bcchf.ca/events/event-calendar/ festival-of-trees/victoria.

‘Elf’ Stephen, from Country Grocer Esquimalt, stopped by to check out Country Grocer’s entry for the Victoria Festival of Trees, at the Victoria Conference Centre and the Bay Centre.

If you look carefully you’ll notice an appetizing selection of food-themed decorations.

1/2 chic

26 » Friends&Family » Winter 2016 | countrygrocer.com

TIDBITS

Skip food waste with new app

Independent ideas Country Grocer’s own Peter Cavin appeared on the cover of Canadian Grocer’s recent issue exploring “The Independents.”

In the story, Peter, the incoming chair of the Canadian Federation of Independent Grocers, talks about our own Island-grown Country Grocer, and independent grocers generally.

In the case of Country Grocer, the company is less a chain than it is “an interdependent group of individually run stores” responsive to their own communities but faithful to the company’s core beliefs, “ensuring that selection, service and community support were integrated into the operation and development. Customers appreciated the dedication and continued to reward Country Grocer stores with their business.”

Read more at www.canadiangrocer.com.

Hate to waste food and groceries? Developers of the EatBy app have incorporated artificial intelligence into their kitchen management and grocery list app to reduce domestic food waste.

The latest edition of the EatBy app automatically suggests how long fruit, veggies and frozen items will stay fresh and then reminds you to use them before they go off. The clever bit, according to the developers, is that the app learns the storage habits of individual users. “Not everyone’s kitchen is the same, and different food storage environments affect shelf life.

The EatBy app addresses this problem by learning as it’s used over time.”

Some households unnecessarily waste up to 30 per cent of their food simply from poor kitchen management, something that affects both the environment and their wallets. The technology is aimed at families, foodies and people who love to cook, encouraging everyone to eat delicious fresh food, reduce food waste and save money.

The EatBy app is available on the App Store and Google play. Learn more at www.eatbyapp.com

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Friends&Family » Winter 2016 | countrygrocer.com » 27 WWW.INNONLONGLAKE.COM

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IN YOUR COMMUNITY COWICHAN VALLEY

BC SHARING

To Jan. 10 – Ladysmith Light-up.

Head to the downtown streets of the historic town for the spectacular Festival of Lights.

Info: www.ladysmithfol.com.

Dec. 31 – New Year’s Eve Family Celebration, 5 to 8 p.m. at the Island Savings Centre. Free admission.

April 22 – 2017 Champagne Dinner and Auction in support of the Cowichan District Hospital Foundation.

Info: www.cdhfoundation.ca

LAKE COWICHAN Dec. 4 – Cowichan Lake District Chamber of Commerce presents the Country Grocer Santa Parade, 4 p.m.

Info: www.cowichanlake.ca.

Dec. 23 – Winter Wonderland, an all-ages event, 6 to 8 p.m. at the Cowichan Lake Sports Arena.

Cost: $3.50/person or $12/family.

Dec. 31 – New Year’s Eve Family Event, 5 to 8 p.m. at the Lake Cowichan Sports Arena. Cost: $10/ family.

IN ALL COUNTRY GROCER STORES THROUGH DECEMBER: Purchase your Island-grown Christmas tree at your Country Grocer store this holiday season and proceeds support Help Fill A Dream, serving families of children with life-threatening illnesses on Vancouver Island and the Gulf Islands.

For more information, visit www.helpfilladream.com.

On-going in all Country Grocer communities – Support local food banks by looking for the BC Sharing donation pads at the till. Simply add $2 to your grocery bill and 100% goes to your local food bank!

NANAIMO Dec. 14 to 18 – Celebrating its 10th anniversary, the Yellowpoint Christmas Spectacular is a singing and dancing extravaganza at the Port Theatre. Info: www.yellowpointchristmasspectacular. ca.

Dec. 20 – Ken Lavigne Musical Christmas Road Show, featuring music, merriment and magic as Ken takes a loving look back to the great radio shows of old; sponsored by Country Grocer, at the Port Theatre.

Info: www.porttheatre.com.

Dec. 31 – Finale Family New Year’s Eve Party, 5 to 10 p.m. at Beban Park.

Feb. 13 – Family Day of Fun, 12 to 3:45 p.m. at Nanaimo Ice Centre and 1 to 3 p.m. at the Nanaimo Aquatic Centre.

Feb. 25 & 26 – Rogers Hometown Hockey Tour. Take in a series of events celebrating sports in the community before Ron MacLean and Tara Slone broadcast live from Maffeo Sutton Park during an NHL game (game takes place in Florida).

Info: www.hometownhockey.com.

SALT SPRING To Dec. 30 – Festival of Trees at the Harbour House Hotel. Enjoy decorated Christmas trees from several community groups and businesses, and support the Salt Spring Food Bank, 121 Upper Ganges Rd. Info: 250-537-5571 or www.saltspringharbourhouse.com Dec. 21 – Christmas Crafts & SingAlong, 6:30 to 7:30 p.m. Bring a donation for the food bank. Dress up as your favourite elf or Frosty the

28 » Friends&Family » Winter 2016 | countrygrocer.com

Snowman, and bring your voice to the ArtSpring Christmas singalong. Free, and open to all.

Info: artspring.ca Feb. 7 – Peter N’ Chris’s The Mystery of the Hungry Heart Motel, a hilarious send-up of the horror and slasher genre, at Salt Spring’s ArtSpring. Info: artspring. ca

ESQUIMALT & VICTORIA To Dec. 31 – Mammoths: Giants of the Ice Age continues at the Royal BC Museum. Info: royalbcmuseum. bc.ca.

To Dec. 26 – Esquimalt’s Live Christmas Tree Village, featuring over 40 decorated trees filling the Esquimalt Rec Centre and the Archie Browning Sports Centre.

Info: www.esquimalt.ca.

To Jan. 6 – Christmas at the Butchart Gardens. Celebrate the beauty of the season with thousands of twinkling lights, entertainment, an outdoor skating rink and more!

Info: www.butchartgardens.com.

Jan. 7 – Esquimalt Recreation Open House, featuring dozens of free demos, a yummy pancake breakfast and a chance to win awesome prizes, 8:30 a.m. to noon. Info: www.esquimalt.ca.

Feb. 13 – Family Arts Festival at the Arts Centre. Enjoy this fun-filled family arts event and celebration of imagination, creativity and discovery, 11 a.m. to 3 p.m. at the Cedar Hill Arts Centre.

Info: www.saanich.ca.

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“We focus on quality,” says owner Tom Bazin. “We make a quality product from beginning to end.”

Using patented, engineered Murphy bed hardware, quality materials and local construction expertise, ensures the excellence customers have come to know and expect from the Better Business Bureau-accredited business.

Bazin credits shop foreman James York as an essential component to the local company’s success. With the company since its founding more than two decades ago, “he’s probably the most experienced Murphy bed expert in North America,” he says.

Whether you’re trying to stretch the space you have or are looking to maximize space when down-sizing, Murphy beds are perfect for creating a dual-purpose room, guest room and craft or fitness room, for example. Others appreciate their flexibility in a bachelor or assisted living suite.

In addition, “there are all kinds of different space-saving solutions that go hand-in-hand with the Murphy beds,” Bazin says, noting their designers and craftsmen can custom-craft virtually any cabinetry to complement your bed. And with the Murphy beds accommodating the same variety of mattresses as a conventional bed, optimal comfort is ensured.

Unsure just how a Murphy Wall-Bed will fit into your home? Take advantage of our free design service to help you envision how a bed will work in your home, including a special computerized drawing and design program that allows you to get a three-dimensional view of your room, before you commit.

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30 » Friends&Family » Winter 2016 | countrygrocer.com

LAKE COWICHAN 83 Lake Cowichan Rd. 250-749-6335 7am to 10pm 7 days per week

SALT SPRING ISLAND 374 Lower Ganges Rd. 250-537-4144 7am to 10pm 7 days per week

CHASE RIVER (NANAIMO) 82 Twelfth St. 250-753-7545 7am to 10pm 7 days per week

ROYAL OAK (VICTORIA) 4420 West Saanich Rd. 250-708-3919 8am to 10pm 7 days per week

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ESQUIMALT (VICTORIA) 1153 Esquimalt Rd. 250-382-5515 8am to 10pm 7 days per week

what’s in the

BAG

Shopping list

What must-have items will be in your grocery bag this winter?

Linny D. Vine Esquimalt artist Linny D. Vine approaches winter with a host of healthy ingredients on photo credit: Tony Bounsall her shopping list, including ideal snacks

when she’s painting on site.

1. Japanese oranges 2. Jāsön Sea Fresh toot hpaste 3. C or nbread 4. Raw natural almonds 5. P lain yogurt 6. Papaya 7. Hemp seeds 8. Carr ots 9. W ho le beets 10. Kale an

d chard 30 » Friends&Family » Winter 2016 | countrygrocer.com

HOLIDAYS even more delicious

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