Country Grocer Friends & Family Fall 2022

C O U N T R Y G R O C E R ’ S Q U A R T E R LY F O O D & L I F E S T Y L E M A G A Z I N E

&

Friends Family Fall 2022 | Complimentary

Cookin’ on the Coast

New season launches on CHEK

Gorgeous Gardens

Get growing with Country Grocer

Recipes I Nutrition I Pets I What’s in Store

A tradition to love

Authentic Mexican flavours with a BC twist

countrygrocer.com

CAFÉ•BISCOTTI•BAKERY Visit Melinda’s Biscotti Bakery and see where your favourite treat is made,

enjoy a tasty breakfast or lunch with your visit. See you soon!

Available at a grocer near you.

Industrial side, McDonald Park Road, North Saanich www.melindasbiscotti.com • Phone: (250) 896-1964 2 Friends&Family

Fall 2022 | countrygrocer.com

WELCOME

Fall!

IN THIS ISSUE From Mexico with love

Welcome to the autumn edition of Friends & Family.

We hope you had an amazing summer!

PETER CAVIN, DIREC As we head TOR COUNTRY GROCER back to work and school this fall, we have a lot to look forward to.

Season 4 of Cookin’ on the Coast airs this September on CHEK with our new chef, Heidi Fink. It has been a pleasure working with her and getting to know her. We know you’ll enjoy the show. We have a great line up of tasty recipes and local suppliers to feature and the always famous beverage pairings courtesy of Liquor Plus.

In October, we’ll be celebrating 38 years in business as an Island-owned and operated business. We can’t thank you enough for your support!

Stay tuned for exciting details instore and on social media about our anniversary celebration.

And as always, we continue to support numerous community groups on Vancouver Island. We look forward to our annual Help Fill a Dream campaign this fall which supports Island kids who are suffering from life-threatening conditions.

More to come soon!

Chef Israel Alvarez Molina

shares an ancient element

of Mexican culinary culture with Vancouver Island

4

RECIPES – PAGE 14 Pumpkin Spice Scones Fresh Corn Salad Roasted Tomato & Fennel Soup ON THE COVER

A few members of the award-winning Royal Oak Country Grocer team. Find the story on page 7.

Editor Jennifer Blyth jennifer.blyth@blackpress.ca Group Publisher Michelle Cabana michelle.cabana@blackpress.ca Advertising Sales Patty Doering pdoering@vicnews.com Production Kelsey Boorman Circulation 250-480-3285

6

Sooke Region Museum & Visitor Centre

818 Broughton St. Victoria, BC V8W 1E4 blackpress.ca 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.

See. Touch.

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Welcome to the amazing world of insects and arachnids! https://www.victoriabugzoo.ca/ victoriabugzoo.ca

Your source for information about the past and the present of our region!

• Explore our museum • Chat with our travel counsellors • Marvel in our gift shop

2070 Phillips Rd, Sooke, BC V9Z 0Y3 250-642-6351 • TF 1-866-888-4748 Fall 2022 | countrygrocer.com

Friends&Family 3

From Mexico

e v o L h t i W

Sharing an ancient element of Mexican culinary culture with Vancouver Island

BY JENNIFER BLYTH

The framed poster hanging in Chef Israel Alvarez Molina’s MAiiZ Nixtamal Tortilleria shares more than the beautiful diversity of corn; it’s also a political statement, he notes.

Along the top is a series of identical creamy white cobs – the stuff industrial farms can grow cheaply for the mass market. Below is a diverse assortment – cobs in virtually every colour of the rainbow, reflecting the 64 varieties of corn native to Mexico, Chef Israel explains.

Israel is the owner and chef at this tortilleria, which moved 18 months ago to its current Fisgard Street location in the heart of Victoria’s historic Chinatown.

A destination for foodies, home cooks, chefs and anyone valuing quality ingredients, MAiiZ features a both production space and a customer-facing area to display and sell their own delicious creations and those of a few other local producers.

A few small tables host hungry guests tucking into fresh-made tamales or sipping a small cup of warm hot chocolate atole, a delicious, Mexican drink, rich in flavour and not too sweet.

Others are picking up fresh corn tortillas to enjoy at home.

“We are the first ones doing this staple food of Mexico with B.C. organic corn, and I think people really love the idea,” Chef Israel says. “It’s a little bit of Canada introduced into the equation.”

Trained as a chef in Spain and Mexico, a kernel of an idea was planted while he was working at Mexico City’s Pujol, celebrated as one of top restaurants in the world.

“The experience I had in that restaurant taught me about Nixtamal and corn and the importance of bringing back the traditional methods,” he says.

Nixtamel is a process that grinds the organic corn kernels with two basalt wheels.

Pressed, cut and grilled on-site, the texture, aroma and

4 Friends&Family

Fall 2022 | countrygrocer.com

Chef Israel Alvarez Molina, from MAiiZ Nixtamal Tortilleria in Victoria.

“This staple of Mexico became empty of nutrients and of tradition. I wanted to change this culture.” flavour are vastly different from the mass-produced tortillas many people have become accustomed to. Instead of powders ground from ingredients sprayed with herbicides and pesticides, then mixed with numerous additives to extend their shelf life, MAiiZ tortillas are made with just three ingredients: organic corn grown in Armstrong, B.C., calcium hydroxide – slaked lime – and water.

Best eaten fresh, refrigerated Nixtamel tortillas will last up to 14 days. In addition to being available direct from the source, you’ll also find MAiiZ tortillas at Country Grocer’s Royal Oak and Esquimalt locations.

For Chef Israel, MAiiZ recognizes the connection food has with our culture and our health.

For eons, corn gave life to the Aztec and Mayan cultures, he reflects. When that was replaced by flavourless, overly processed

bread products, the result was both a loss of tradition and levels of health concerns previously unseen in Mexico.

In the U.S. and Canada, the resulting flood of these cheap, mass-produced ingredients then skewed people’s perceptions of Mexican food as without value as well, he says.

“This staple of Mexico became empty of nutrients and of tradition. I wanted to change this culture.”

To do that, Chef Israel went back to “the rules” of Nixtamel: Wheels of basalt to grind the corn that has been soaked for 16 to 24 hours. That process, he explains, unlocks the nutrients of the kernels, including Vitamins B2 and B12, niacin and calcium. This last, he says, is significant: traditionally the people of Mexico did not consume dairy; the corn provided all the calcium they needed.

The resulting flavour and texture elevates the tortilla to become a valuable foundation upon which to build your remaining ingredients, not unlike our re-focused attention on traditional pizza crust. “Would you have the best ingredients for your pizza, and just put them on frozen dough?” he asks.

“It will take time, but to me the most important thing is to produce a product that people can enjoy, that can nourish them and their family, without having to worry about the ingredients,” Israel says, noting the many times he hears from parents that their children love to eat MAiiZ tortillas.

Stop by MAiiZ Nixtamal Tortilleria in downtown Victoria for tamales to eat in or take out, with tacos and quesadilla added to the menu from Fridays to Sundays. You can also pick up your MAiiZ tortillas from Royal Oak and Esquimalt Country Grocer, along with their salsa and mole. Learn more at maiiz.ca.

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Friends&Family 5

Tyler Large prepares to jump at last year’s inaugural Toss the Boss fundraiser.

Tossed for a cause

Chase River boss to take the plunge in support of Islanders living with acquired brain injury

BY JENNIFER BLYTH When a longtime friend suddenly began experiencing life-altering seizures, the importance of the Nanaimo and Victoria Brain Injury Societies’ fall fundraiser became far more personal for Tom Barrows.

Last year, the Chase River Country Grocer manager saw colleague Tyler Large “tossed” from the WildPlay bungy jump platform – part of the inaugural, light-hearted fundraiser encouraging businesses and organizations to gather donations for the opportunity to “Toss the Boss.”

This year, in honour of his friend and others living with similar challenges, Tom himself is taking the plunge and is collecting donations at the store and online.

Those contributions will support advocacy, education and programming for individuals and their families in central and south Vancouver Island living with acquired brain injury – essentially anything that isn’t present at birth that affects the brain.

In the case of Tom’s friend, the seizures stemmed from a brain tumor that surgery was able to remove. Other examples include everything from cysts, stroke and aneurysms to concussion, accidents and overdose, explains Pam Prewett, Executive Director of the Victoria Brain Injury Society.

Last year’s kick-off event exceeded expectations with more than $85,000 raised, so this year’s goal has jumped to $150,000. If the boss isn’t keen to take the leap, they do have the option of raising additional funds to have someone else take their place, Pam notes.

The festive setting also includes music, food trucks and the chance for great team-building activities with WildPlay’s other activities, including a ropes course and axe throwing.

The need is significant

An estimated 452 people suffer a serious brain injury every day in Canada, and approximately 18,000 people are known to be living with acquired brain injury in British Columbia. However, the true number is likely much higher, since brain injury is often invisible and can go undiagnosed, Pam says.

And while no two brain injuries are the same, they can lead to a variety of cognitive symptoms, including challenges with memory, language and problem-solving, as well as emotional and behavioural changes.

While the two Island societies work primarily with those 18 and older, a new outreach program to local high schools is focusing on

6 Friends&Family

Fall 2022 | countrygrocer.com

prevention, raising awareness of the risk of acquired brain injury through things like concussion, accidents and drug use, Pam says. “A lot of people don’t know that concussion is a brain injury.”

While recent discussions around concussion have raised the profile of the impact of brain injury – to individuals, their families and to society – “resources through the health care system are woefully underfunded,” Pam says.

Brain injury can make employment a challenge, and is also often evident with those who experience homelessness, mental health or substance use challenges, or are survivors of abuse, for example.

All of which makes fundraisers like Toss the Boss that much more important.

In addition to individual case management for those living with acquired brain injury, the two societies offer a variety of free support programs for individuals and their loved ones.

“For every person with a brain injury, we estimate there are five people impacted in the community,” Pam says.

Programs include the four-week Acquired Brain Injury 101, a six-month program exploring different coping strategies and ongoing programs that allow people to connect with others – key to alleviating the isolation that can come from brain injury.

“It’s just a great way for people to speak with others who may have had similar experiences and share ideas,” Pam says.

Other programs include music therapy and volunteer-run art therapy, yoga, meditation and peer support.

Beyond raising vital funds, events like Toss the Boss are also about raising awareness. “People who come to peer support tell us they’re so happy they’ve found it – the coffee is on and you can drop in and connect with others with lived experience,” Pam says. “When you think about the number of people in the community who have a brain injury, and who don’t know about us, it’s just so important.”

How you can help

Country Grocer customers will be able to donate at the Chase River store and online through a Country Grocer Facebook link – watch for details on their social channels. Donations and community support are vital year-round to the Nanaimo and Victoria Brain Injury Societies – learn how you can help at vbis.ca, nbis.ca and at tosstheboss.ca

Royal Oak, Cobble Hill Country Grocer teams earn community kudos Two of Country Grocer’s South Island stores had reason to celebrate this summer.

In Victoria, the Royal Oak store was named Best Grocery Store in the 28th annual Best of the City awards!

Hosted by Black Press Media’s Victoria News, the awards are presented in multiple categories each year, with winners selected based on votes from the public. Of the three finalists nominated in the grocery store category, Country Grocer’s Royal Oak store finished first.

In the Cowichan Valley, Cobble Hill Country Grocer earned top spot in the Cowichan Valley Citizen’s Best of the Valley competition, also selected by local readers.

“We couldn’t be more proud for our Royal Oak and Cobble Hill teams,” says Country Grocer Marketing Manager Tammy Averill.

“The last two years have been challenging for everyone, and to be recognized in this way is really something special. As we say every day, ‘You’ll feel like family,’ and these awards demonstrate that our team goes out of their way to make that happen for our customers.”

You’ll see a few members of the Royal Oak team on the cover of this issue of Friends & Family magazine, and when you see them in-store, be sure to say ‘Hi’ – and congratulations!

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Friends&Family 7

NUTRITION

Notes

with JONATHAN GRAHAM

Caring for YOU in the colder season As summer comes to a close, much of our schedules and habits tend to change. For families, it’s time to head back to school and extra-curricular activities. For others, it’s a time of transition from outdoor to more indoor activities.

During summer, it can be much easier to live a healthy and active lifestyle. All the lovely sunshine, fresh food at the markets, time at the beach, picnicking or hiking with friends at the park, all make it that much easier to support our mind, body and spirit.

As things are usually busier in the fall with school or other commitments on top of increased rain and cold temperatures, it can be a challenge to remain as physically active, eat well and prioritize down time for things such as reading or going the park to relax.

A few simple tasks and solutions can help optimize our health as we head into these often busier and colder months.

1

Exercise & fresh air

Creating scheduled, weekly outdoor commitments with friends or family can be super helpful. Setting commitments can encourage us to participate despite the weather or the tendency to procrastinate.

2

Rest and relaxation

Setting aside short, consistent times for rest and relaxation are possible when things are busy. Think of 10 to 15 minutes set aside in the mornings, on your lunch break or while you wait when picking your children up after school.

Rest and relaxation can be different for every person. Some people find music is helpful, while for others it’s meditation or drawing.

Practicing these activities regularly can support a healthy mind and reduce the stress load of the day’s commitments.

3

Eating

When it’s colder, it can be much easier and tempting to eat on the run. Sometimes this is influenced by the desire for comforting foods. To reduce the eating out, it’s helpful to plan meals ahead of time. Be sure to create some delicious, heartwarming stews and soups that can provide the nourishing comfort we enjoy.

4

Supplements

To support my immune system during fall and winter, my favourite supplements are Vitamin C, Vitamin D, Reishi and Chaga mushroom, Ashwagandha, and Joy of the Mountain Oregano Oil. Remember to take Vitamin D after a meal as it’s fat soluble.

Also, it can be a good idea to have your Vitamin D level checked occasionally in the winter to ensure it’s high enough.

For busy schedules or convenience Ener-C is awesome! It contains 1,000mg of vitamin C with additional essential vitamins and minerals, delivered in effervescent single-serve packets convenient for the car or at school.

Jonathan Graham, Nutrition Manager Chase River Country Grocer

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Friends&Family 9

FLOWER

Power

with JOANNE ERQUICIA

Reclaim that Gardening Groove Putting the work in now for a gorgeous garden tomorrow I don’t know about you but my gardening experience this spring/summer season was underwhelming.

From the late start to the sudden heat (This year), I felt that I never truly wave to the abundance of slugs and caterpilfound my gardening groove... so lars, I felt that I never truly found my gardening groove. This has led me to want to make in each hole situated naturally I want to make the most of the the most of the fall offerings and look ahead throughout my perennial beds. I fall offerings and look ahead to to next year with extra enthusiasm. haven’t decided yet though if I am next year with extra enthusiasm.

First thing I plan to do is to change up my going to go with a mono-chrofront door seasonal planter and two hanging matic theme or mix things up with baskets. I’ve simplified my garden beds and multi-colours. gone are the days of mass plantings of annuals in each and I also need to work on my veggie garden’s soil nutrition. Yes, every single square inch of vacant soil. maybe it was the weather and the pests but my little patch did These three containers are where I get my seasonal colour not produce very well. “fix” and allow my creative planting juices to flow. Ornamental I am going to put the work in now and amend my existing grasses, Rosemary, fall asters, winter pansies, fall mums and soil with Island-sourced manures, a bit of sea soil, and possibly kale grown by C&C Growers and Hilltop Greenhouses are some compost, all from Cinnabar Valley Farms, to give my fall perfect choices for lots of texture and colour interest to carry cool-weather veggies and garlic everything they need to winter me through to the evergreen boughs of the winter change-over over and gain a good head start for my next season’s new crops. in late November/early December.

Lastly, I have a few bare spots in my gardens that need filling Dreaming ahead to spring 2023, I always say that I’m going in and fall is a fantastic time to get perennials, evergreens, trees to plant spring flowering bulbs in the fall but once the sumand bushes in to the ground. The cooler weather and increase mer chores are done, I never seem to get around to it. Then, in rain allow the plants time to establish themselves before their each spring as the tulips and daffodils bloom in everyone else’s winter dormancy and gives them that much more of a leg up on gardens, I become frustrated with myself for not planting those next season. I’m thinking a few more Salvia for the humming well-intended bulbs the previous season. But not this time – birds, Echinacea for the bees, and maybe a Digiplexis or two… this time I’m going to put in the work and extend my garden’s for me! colourful stretch with early spring blooming bulbs from VanHopefully all of this work now will help me regain my garNoort. My plan is to do groupings of about six to eight tulips dening groove for next year…I’ll keep you posted.

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Friends&Family 13

Recipes From Country Grocer

Pumpkin Spice Scones

Fresh Corn Salad

Roasted Tomato & Fennel Soup

Prep time: About 20 minutes Baking time: 15 to 20 minutes Yield: about 12 scones

Prep time: 30 minutes Yield: 6 cups (1.5 L)

Prep time: 45 minutes Yield: 8 cups (2 L)

This refreshing salad is at its best with very fresh sweet corn. I make it frequently in the late summer and early fall, when fresh local corn is at its peak.

The dressing is simple to let the corn flavour shine.

This makes an amazing side dish at dinner, or a lunch on its own.

A homey yet sophisticated soup, this one feels both cosy enough for fall and light enough for summer. Roasting the vegetables helps round out their flavours.

A delicious brunch treat or anytime snack, these are full of pumpkin goodness and warm spices. You can make these with either canned or homemade pumpkin puree.

You can use pre-mixed pumpkin spice for this if you want; sub in two teaspoons for the mixture I have here.

INGREDIENTS 280 g (2 cups/10 oz) all-purpose flour 10 ml (2 tsp) baking powder 2.5 ml (1/2 tsp) salt 5 ml (1 tsp) cinnamon 2.5 ml (1/2 tsp) ground ginger 1 ml (1/4 tsp) ground cloves 1 ml (1/4 tsp grated nutmeg 40 g (45 ml / 3 Tb) light brown sugar 40 g (45 ml / 3 Tb) granulated sugar, plus more for sprinkling 114 g (1/2 cup/4 oz) cold unsalted butter 250 ml (1 cup) pumpkin puree, either freshly made or canned (NOT pumpkin pie filling!)

METHOD Preheat oven to 400°F. Lightly grease a baking sheet.

In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, cloves, nutmeg and both sugars. Cut cold butter into small pieces and scatter over dry ingredients. Use two knives or your fingers to cut the cold butter into the flour mixture until the butter is distributed throughout and reduced to the size of crumbs.

Stir in pumpkin puree. Don’t be tempted to add more, even though the dough seems dry at first. Use your hands to mix the dough together, turning it out onto a lightly floured counter to knead and fold over a few times.

Shape the dough into a rectangle or circle about 2 cm high and flatten the top. I often do a rectangle and cut the scones into squares. Others favour a circle shape and cutting the scones into wedges.

Place scones on the baking sheet, sprinkle the tops with extra granulated sugar and bake for about 15 minutes, rotating the tray once half way through baking, until the tops are lightly browned and the scones are cooked through. This may take a few minutes longer if cut into wedges (which tend to be bigger).

Remove scones from baking sheet to a cooling rack. Serve immediately. Allow to cool completely before placing in a container for storage.

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SALAD 6 cobs of fresh sweet corn, shucked 4 green onions, thinly sliced on the diagonal 500 ml (1 pint) ripe cherry tomatoes, cut into quarters 1 bunch cilantro, roughly chopped DRESSING 125 ml (1/2 cup) extra-virgin olive oil zest of 1/2 lime, finely minced or grated 60 ml (1/4 cup) fresh lime juice (from 2 fresh limes) 2.5 ml (1/2 tsp) salt, or more, to taste 5 ml (1 tsp) brown sugar OPTIONAL: chili flakes to taste, crushed fresh garlic to taste Garnish: 1 ripe avocado, sliced METHOD Bring a large pot of salted water to a boil. Drop in the 6 cobs of corn, return to a boil and cook for 1 or 2 minutes. Use tongs to remove the cobs of corn and let them cool until you can touch them comfortably. Using a sharp knife, cut all the kernels of corn off the cooked cobs directly into a large bowl. Don’t cut too close to the cob, or you will get too much tough skin in the mix. Once you have cut the kernels off, use the BACK of the knife to scrape along the cobs and push all the juicy corn germ into the bowl.

Add the sliced green onions, chopped cherry tomato, and chopped cilantro to the bowl and mix well.

In a separate small bowl, whisk together the dressing ingredients. Alternatively, place them all in a small mason jar, screw the lid on tightly, and shake to mix. Pour this dressing all over the salad and stir well. Allow to marinate for about 5 minutes at room temp.

Transfer salad to a serving bowl, garnish with sliced avocado, if desired, and serve!

Fall 2022 | countrygrocer.com

SOUP 1.3 kg (3 lbs) ripe Roma tomatoes 250 g (1/2 lb) fresh fennel bulb 250 g (1/2 lb) cooking onion 2 cloves garlic 30 ml (2 Tb) extra virgin olive oil 5 ml (1 tsp) salt 2.5 ml (1/2 tsp) freshly ground black pepper 250 ml (1 cup) water 750 ml to 1 L (3 to 4 cups) chicken stock, or other stock Optional – up to 5 ml (1 tsp) sugar, and up to 15 ml (1 Tb) tomato paste GARNISH 30 ml (2 Tb) butter 30 ml (2 Tb) finely minced fresh basil 30 ml (2Tb) finely minced fresh parsley Optional – 15ml (1 Tb) finely minced fresh fennel fronds METHOD Preheat oven to 400°F on the convection setting (or 425°F on the regular bake setting).

Cut tomatoes into eight pieces each. Quarter fennel bulb lengthwise, remove the core with a sharp paring knife and cut into a medium-sized dice. Peel and cut onion into pieces about the same size as the fennel. Peel garlic cloves, but leave whole.

Place prepared vegetables into a large bowl. Toss with olive oil, salt and pepper. Transfer to a baking sheet, spread out into an even layer (for lots of heat exposure) and place in preheated oven for 20 to 30 minutes, until the vegetables are tender, fragrant and flecked with brown.

Carefully scrape vegetables into a blender. Place the baking sheet on a cooling rack. Pour the 250 ml (1 cup) of water into the pan and scrape up any goodness to dissolve in the water. Carefully pour this water into the blender with the vegetables. Add the chicken broth (start with three cups – you can add more after blending if the soup is too thick for your liking). Blend until completely smooth.

Pour soup into a pot and simmer gently for about 10 minutes, stirring occasionally. Taste to adjust seasonings.

If the tomatoes weren’t super ripe, you may need to add the optional sugar and/or tomato paste at this point.

Herb butter: mix minced herbs with the softened butter.

Place a dollop on every bowl of warm soup, OR you can stir all the butter into the whole pot for even distribution.

Chef ’s Notes

with CHEF HEIDI FINK

Savouring the best of both seasons The early fall is my favourite time of year. The summer “greats” (tomatoes, corn, peaches, melons) are still giving us their glory, while the lovely fall crops (squash, apples, pumpkin, pears, cabbage) are marching in. I love a season where I can make fresh apple crisp one night and eat local peaches with cream the next!

This is a time filled with so much abundance that it can sometimes be overwhelming. If you are preservation-minded, like myself, you might find yourself drowning in tomatoes that must be processed on a deadline, or knowing that the case of plums you bought on impulse is mocking you from the corner of the kitchen.

Even so, I love it, this abundance. How grateful I am to have access to the beautiful food grown and processed on Pumpkin Spice Scone recipe. I tested that one over many Vancouver Island and British Columbia! If I occasionally months to get the spicing and consistency perfect. They are a need to compost a few extra items due to my misplaced farm wonderful snack any time of day, but I especially love them enthusiasm, I tell myself that my garden will be happier for it. warm from the oven, mid-afternoon, with a nice cup of tea.

This fall also brings with it a sense In related fall foodie news, the new season of cosiness, or turning inward. As the of Cookin’ on the Coast (my first season as weather starts to cool off, cooking host!) has a definitive air date: Sept 24! It will seems more appealing than it did be airing on CHEK TV and on their streaming during the hot days of summer. Stayapp, CHEK+. On the show, I’ll be demonstrating in with a warm bowl of homeing some delicious recipes, with lots of tips made soup, or some scones fresh around techniques and ingredients. As well, the out of the oven, seem like wonderful “How grateful I am to have middle segment of each episode will feature ideas for a rainy afternoon. access to the beautiful food a local farm or local producer of some kind, This overlapping of the two seawith an amazing story to tell. grown and processed on sons, both in terms of their crops and I’m so looking forward to sharing this show Vancouver Island and British with their weather, is what inspired my you. As it gets closer to the air date, I will recipes in this issue. I have incorpoColumbia!” also be sharing some behind-the-scenes photos rated summer-time ingredients and and footage on my social media pages. It has techniques (corn, tomatoes, refreshbeen so much fun, and I hope these glimpses will bring you ing salad) with fall-inspired warm cosies (soup, pumpkin, a little closer to the story. I hope, no matter the weather, you scones). The three recipes shared in this issue are all favoufind something to inspire you in the kitchen this fall. Rememrites of mine, but I have a special place in my heart for the ber: the more you learn, the better your food tastes!

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Friends&Family 15

Chef Heidi gets cookin’ with new season of coastal cuisine

Autumn’s arrival signals more than a changing of seasons – it’s also the launch of Country Grocer’s fourth season with CHEK’s Cookin’ on the Coast.

As Chef Heidi Fink takes the helm, viewers can expect an exciting 13-episode season of visits to Island growers and producers, whose ingredients will form the base for her delicious recipes.

On the Road segments will take audiences to experience the garlic harvest at Gobind Farms on the Saanich Peninsula, for example, and nearby Michell Farms, plus producers like Vanilla Blossom Flavours, Justo Dips and MAiiZ Nixtamal Tortilleria – learn more about them on page 4.

“We saw some really cool products coming from local kitchens, even an amazing local skincare line,” Chef Heidi says.

Of course, a delicious meal also deserves the right beverage, so Cookin’ on the Coast sponsor Liquor Plus also shares a suggested pairing each episode. Suggested sips include selections from local brewers such as Victoria’s Phillips Brewing and Moon Under Water, plus B.C. wines from wineries like Sandhill and See Ya Later Ranch.

“We have many of the regulars returning this year but we’re excited to get Clay from Moon Under Water Pub & Brewhouse onto the show as well as Driftwood Spirits, a long-time local brewery that has expanded into the spirits category,” says Liquor Plus General Manager Sean Large, who’s excited to share innovative products like Driftwood Gin with viewers.

“The craft breweries have been doing tons of fun stuff for quite a few years and as retailers we’ve always got to sell these small batch brews to our customers,” Sean says.

“Seeing so many other producers on the Island branch out in the different segments like cider, spirits and wine is really great. The Island has always been hyper-local when it comes to supporting businesses in our backyard so I think it gives these producers the ability to create smaller, craft batches and still have a successful business model.”

But back to the recipes. With Chef Heidi known for her world cuisine, topics range from a “celebration of sides,” featuring garlic butter Brussels sprouts, maple-glazed squash and cardamom cranberry sauce, to chicken thigh sheet pan dinner – perfect for those busy nights when you need an easy dish that doesn’t skimp on flavour!

Other favourites in the eclectic lineup include Chef Heidi’s homemade Italian meatballs with sourdough pasta, Thai green curry shrimp, and west coast eggs Benedict with smoked salmon and local bread.

As in all her work, Chef Heidi is keen to highlight learning opportunities for viewers. Expect to see a variety of kitchen tips, especially around various cooking techniques.

“I want to inspire people,” she says, pointing to her familiar catch phrase, “The more you learn, the better it tastes.”

For the long-time cooking instructor, adapting to the television format has brought a learning curve, but it’s also a lot of fun, and she’s excited to share the results with viewers.

“It’s been such a great experience and super fun. It’s really been like a dream come true.”

Cookin’ on the Coast airs Saturdays at 6 p.m., beginning Sept.

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Friends&Family 17

MEET THE

Tea m

Thomas Wright

Supporting Country Grocer’s Nanaimo team members

After spending 2 1/2-years as a part-time Country Grocer produce clerk while finishing his business degree with Vancouver Island University, Thomas Wright knew exactly where he wanted to put his education to work.

With an educational focus on Human Resources Management, the Nanaimo team member and Dover Bay Secondary grad was excited to put his new degree into practice at a company he already enjoyed working for.

“I was really hoping that something would come up,” Thomas says.

He had previously planted the seed with Bhreagh Battand, HR Manager for Country Grocer’s Chase River and Bowen Road stores, plus the Island Independent Buying Group, and when it came time to expand the team, she remembered.

As Thomas gains the experience to complement his education, he’s helping Bhreagh with the day-to-day HR responsibilities, supporting the staff and on-boarding new employees, for example.

“I love the staff – how friendly everyone is and how willing they are to go above and beyond with their customer service,” Thomas reflects, pointing to the Country Grocer motto, “You’ll feel like family.”

“Customers come back for the people as much as anything,” he says.

Outside of work, you’ll likely find Thomas spending time with friends and family or exploring the central Island’s numerous

hiking trails.

“Spending time with family is a big thing for me,” he notes. Down the road, Thomas also plans to pursue his Chartered Professional Human Resources certification.

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Friends&Family 19

Tidbits

Pets

CYCLE OF LIFE:

Part of the Family

Country Grocer Spinners raise $23,665 for Vancouver Island hospice care

Meet Ava, aka ‘Chubbins’ We all know those cats that behave a lot more like a dog than their feline cousins, but Ava definitely seems to have a little more Lab in her than ‘domestic house cat.’

Generous in her affection and supremely “food motivated,” as her veterinarian politely describes it, Ava likes to be where her people are. Whether that’s on the couch watching the game or lending a paw during supervised garden visits, the 12-year-old rescue kitty is happiest when she finds a new box to try on

for size or when watching the birds – from safely behind the window.

And yes, when “Chubbins” sneaks the occasional cat treat from her far more svelte sister, she savours a most satisfying win.

Who’s your four-legged best friend? Cat, dog, rabbit? We’d love to meet them! Send along a photo and a few words about what makes your furry friend part of the family to Friends & Family editor Jennifer Blyth at jennifer.blyth@blackpress.ca

Get ready for winter!

The Country Grocer Spinners pedalled to $23,665 for Vancouver Island hospice care.

On July 16 and 17, the eight-member team joined others from FACEBOOK / CYCLE OF LIFE across the Island Dave Hubscher, Country Grocer (left), and Cycle of Life founder on the two-day, Graham Robertson.

200-kilometre Cycle of Life Tour spanning Victoria, Cowichan Valley and Salt Spring. Together, cyclists raised $305,000.

All are encouraged to raise at least $1,000 but many go above and beyond for the cause. This year’s ride takes Country Grocer’s three-year total to $64,060!

Country Grocer Chef Heidi Fink was also on hand, cooking up a restorative feast on Salt Spring after Day 1. Learn more at cycleoflifetour.ca

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Save Country Grocer receipts and recieve 1% Save Save Country Country Grocer Grocer receipts receipts and and recieve recieve 1% 1% in inin return the form Country Grocer gift card(s) return return in inin the the form form of ofof Country Country Grocer Grocer gift gift card(s) card(s) Country Grocer’s Save A Tape program is available to local community groups, Country Country Grocer’s Grocer’s Save Save AATape Tape program program isisavailable available totolocal local community community groups, groups, sports teams and not for profits located on Vancouver Island. sports sportsteams teamsand andnot notfor forprofits profitslocated locatedon onVancouver VancouverIsland.

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THANK YOU WWII veteran, Lloyd, and Food Services Worker, Ryan. Lloyd is one of 225 residents who call Veterans Memorial Lodge home.

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Friends&Family 23