Friends & Family Spring 2014

Country Grocer’s quarterly food and lifestyle magazine |

Friends Family & Spring 2014 | Complimentary

Baking from scratch In the kitchen with Country Grocer

ISLAND GROWN

Flowers are a blooming business

SPRING CLEANING

The how-to of a clean, clutter-free home

www.countrygrocer.com

Celebrating 30 years of serving the Island As our Country Grocer family welcomes spring and all the promise it brings, we pause to consider how far we have come as an Island-grown company that works each and every day PETER CAVIN, DIRECTOR, COUNTRY to retain that local focus – for our team GROCER members, our suppliers and our customers.

This year marks our 30th anniversary and we’re excited to share the success that has grown from those early days in Esquimalt and Nanaimo. Today we serve shoppers in seven communities from Nanaimo to Victoria, and Salt Spring Island to Cowichan Lake, and we are grateful for the support you have given us.

Our own support of local growers, farmers and producers – Island-raised, just like Country Grocer! – has resonated with shoppers, and we appreciate that vote of confidence in our commitment to Island business.

Together we have also given back to our communities, through hot dog fundraisers for youth sports teams, Christmas tree sales, food bank donations and vital services provided to Island families from organizations like the Help Fill a Dream Foundation and the Multiple Sclerosis Society of Central and South Vancouver Island.

While we celebrate all we have achieved together in the last 30 years, we also have our eye sharply focused on the future. As a new initiative we are pleased to introduce nutritionists Erin Bosdet and Kay Nielsen, who look forward to answering your nutrition questions in-store – learn more about them in this issue of Friends & Family.

We have also launched our Best of the Best program, showcasing the very finest of our made-from-scratch goodies from our talented bakery team.

It’s our gift to you as we celebrate our 30th. Thank You!

IN THIS ISSUE

Island Grown Flower and plant growers keep Island homes looking beautiful

20

Making a difference with the MS Society

4 12 In the Kitchen

10

> RECIPES: Mole Braised Beef Short Ribs Mediterranean Fish Stew Poached Pomegranate Pears with Cashew Cream

with the bakery team

16

18

24

ART SPRINGS ETERNAL

GOOD FOOD, GOOD FOR YOU

SPRING CLEANING

Editor Jennifer Blyth

Design

Group Publisher

Circulation Director

www.blackpress.ca

Director, Sales and Advertising

On the Cover Country Grocer Bakery Operations Manager Bill Peppy

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.

jblyth@telus.net

Penny Sakamoto psakamoto@blackpress.ca

Oliver Sommer osommer@blackpress.ca

Lily Chan Bruce Hogarth

Photo by Jennifer Blyth

818 Broughton Street, Victoria, BC V8W 1E4 Phone 250-381-3484 Fax 250-386-2624

Friends&Family » SPRING 2014 | countrygrocer.com » 3

ISLAND AGRICULTURE

Island Grown Edibles aren’t the only agricultural goodies on Vancouver Island.

Meet your local plant and flower growers!

M Jennifer Blyth photo

ore and more, Vancouver Islanders are looking closely at where their food comes from: fresh-caught salmon from local waters, milk and chicken from the Cowichan Valley, pork from Courtenay and sausages from Port Alberni.

But what about the flowers decorating your dinner table?

If they’re from Country Grocer, there’s a good chance they’re from right here on southern Vancouver Island.

The potting soil for your summer herbs?

Ditto.

With a passion and dedication that reaches back generations, flower growing is definitely all in the family at Brentwood Bay’s Eurosa Farm.

4 » Friends&Family » SPRING 2014 | countrygrocer.com

Three decades ago, Hans Bulk had recently immigrated from Holland, where his father had been growing roses for 35 years.

When he and his wife, Debbie, decided to make their new home on southern Vancouver Island, it seemed an ideal place to carry on the family trade. “They just fell in love with the place,” says daughter Nicole.

Thirty years later, Hans and Debbie remain an integral part of the family business, joined by their three children and extended family.

Son Paul is the head grower at the nursery and Nicole works with the bouquets, while her husband Ryan Worsfold looks after sales and deliveries of the beautiful roses, alstromeria and cheerful gerbera daisies.

Photo courtesy C&C Growers

C&C Growers raises a wide selection of annuals and perennials from its Blenkinsop Valley greenhouses.

“Growing has been in the family for four generations.”

– Michael Stubbs, Mt. Newton Greenhouses

Producing all greenhouse-grown flowers, Eurosa reduced the need for sprays with carefully controlled growing conditions and environmentally responsible practices like Integrated Pest Management. “It’s a real science, and a lot of the leadership is still coming from Holland,” Nicole notes.

While approximately 60 to 70 per cent of their flower crop is destined for Island clients like Country Grocer, Eurosa does travel to the Mainland flower auction three times a week to sell their product and pick up other fresh blooms for their bouquets. “Through the auction we ship across the border, to Alberta and even to Winnipeg,” Nicole says.

Still, it’s the local clients that make farming viable for Eurosa. “That’s the vast majority of our business, so without that there wouldn’t be much point in what we’re doing.”

And what goes around comes around.

Eurosa head grower Paul Bulk is in the greenhouse with sister Nicole and brother-in-law Ryan Worsfold.

“We like working with local people too,”

Friends&Family » SPRING 2014 | countrygrocer.com » 5

Nicole says. “We find the quality better, so it makes our product better.”

While greenhouse growing offers some protection from the environment, weather can still wreak havoc. The “Blizzard of ‘96” destroyed all but one greenhouse, but undeterred, Eurosa expanded their product line in 1998 to include cut flowers other than roses, such as alstoemerias and gerberas. From that seed grew a full bouquet line.

While continued growth is likely, the industry must respond to public demand, Nicole says. For a time it appeared people weren’t interested in locally grown roses, for example, but by 2010 the family had converted their hothouse vegetable greenhouses to roses to accommodate demand.

The “floriculture” industry is also a family affair at the Saanich Peninsula’s Mt. Newton Greenhouses, a floral wholesaler, grower and bouquet supplier since 1986. “Growing has been in the family for four generations,” says Michael Stubbs, whose grandfather had a bulb farm on the

Peninsula and who now works alongside his two sons, Ryan and Nolan.

Over the years the company has “expanded and contracted with the market,” including shifting to more outdoor growing when the infamous ‘96 blizzard wreaked havoc with their greenhouses. Today Mt. Newton focuses its six acres largely on sunflowers and dahlias, along with a few other minor crops, and has forged strong relationships in the local wedding industry.

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Valley, provides wholesale annuals and perennials to retail outlets primarily on Vancouver Island, but also on the Gulf Islands and the Lower Mainland. As markets change, so too does what they offer, notes Colin Lichtensteiger, who operates C&C’s eight acres and 30 greenhouses with Christan Smith. With more people interested in growing some of their own foods, for example, interest in herbs and veggies has also grown.

The trick is to respond to these interests, but also look ahead to what they can provide that’s new. “The biggest challenge is coming up with lots of new ideas to keep people inspired,” Colin reflects.

Plants and flowers aren’t the only horticultural products blooming on Vancouver Island.

In Nanaimo, Cinnabar Valley Farms has been manufacturing high-quality horticultural products for 40 years.

Proud to be a second-generation family business, Cinnabar’s first bagged soils were filled by hand and delivered in an old

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Today Cinnabar manufactures and distributes more than half a million bags of everything from organic potting mixes to bark mulch across the Island to nurseries, garden centres and stores, including Country Grocer.

Despite this significant growth, Cinnabar remains actively involved with each stage of production and knows exactly where all their ingredients come from, measures that ensure a consistently high quality, but also flexibility that serves their customers well. “It’s old-school. We really pride ourselves on a hands-on approach.”

Bedding plants and baskets fill the greenhouses at C&C Growers (right).

Country Grocer’s potting and garden soil comes from Cinnabar Valley Farms in Nanaimo.

Photo courtesy C&C Growers

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Friends&Family » SPRING 2014 | countrygrocer.com » 7

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WHAT’S IN STORE

ndulgences Mussel King PEI Mussels

All-natural and Oceanwise-certified, these savoury treats from the sea are available in garlic butter, white wine and herb, or red Thai curry.

Whichever variety they choose, shellfish fans know they’ll have an easy, yet delicious, indulgence, excellent with a fresh-baked crusty roll from the Country Grocer bakery.

Gio Salami and Oka Cheese

Sunny spring days are perfect for a picnic with your special someone. Be sure this savoury duo is on your shopping list: Gio salami, sliced thin and served with Oka artisan cheese, still made to this day at the Oka Monastery in Quebec, where it was first crafted by monks in 1891.

Way Better Snacks

Finding a healthy snack food can be a challenge, so Way Better Snacks has introduced a line of chips incorporating nutritionally packed sprouted ingredients like flaxseed, chia seeds, quinoa, black beans, broccoli seeds and daikon radish seeds. The chips are also glutenfree, non-GMO, kosher, vegan, low-sodium and a good source of fibre. They contain no trans fats, artificial colours, flavours or preservatives but taste delicious in five varieties. Choose your favourite!

Flings & Fireworks!

Give your laundry an aromatic boost this spring with this new line from Gain – Flings, a three-in-one with detergent, Oxi-boost and Febreeze, and for a more vibrant scent, Fireworks, an “in-wash scent booster” offering up to 12 weeks of freshness. Not sure which scent is right for you? Preview what’s inside with the “scratch and sniff” patch on the container.

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Cori’s Kitchen

This BC success story is celebrating its sixth birthday and with good reason – the company was founded on the belief that prepared food-togo needn’t be filled with artificial ingredients.

Cori’s food is prepared from scratch in small batches for delicious results.

Favourites in the Country Grocer deli include French Mushroom, Chicken Noodle and Carrot and Ginger soups, chili and more.

Iögo 2kg Yogurt

The folks at Iögo have reduced both the packaging and the chance of unintended bacteria being introduced at home with their new 2kg size of yogurt, currently available in either plain or vanilla. The product may also be worth remembering for those looking for a great cooler-ready protein for this summer’s camping trips!

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Goodness... from scratch STORY AND PHOTOS

BY JENNIFER BLYTH

10 » Friends&Family » FALL 2013 | countrygrocer.com

Best of the Best program is the pinnacle of a philosophy that emphasizes fresh, from-scratch baking.

L

ong before the front doors are thrown open to customers, the Country Grocer bakery is humming with activity.

The alarm clock rings at about 3 a.m. for the baking crew, hard at work before the sun rises to ensure fresh-baked breads, muffins and other goodies are ready to fill the shelves by opening time.

High on their to-do list will be those items that have earned the distinction of Best of the Best, a new blue-ribbon program identifying those special, made-fromscratch items that are proven favourites with shoppers, including ciabatta buns, yummy Cinnebuns, and the perfect way to start your day, house-baked granola.

“With a lot of stuff coming in ‘prefab,’ there’s nothing like scratch baking,” says Country Grocer Bakery Operations Manager Bill Peppy. “‘Nothing beats fresh-baked’ is a phrase often heard from our customers when they are picking up their favourites, from breads and buns to that sinful chocolate cake for their special occasion.”

As Islanders embrace more of a “backto-basics” approach to home cooking, they also take a greater interest in how the food they buy is prepared. “A lot of our newer stores are built with the open concept to show how we are doing things,” Bill says.

Having their own bakeries also allows Country Grocer greater flexibility. “If a customer comes in and has special needs or wants, we can do that for them; that’s what sets us apart,” Bill says.

And the freshness shows, not only in the delicious treats, cakes and desserts, but also in the whole-grain breads, muffins and breakfast goodies.

Customers can look forward to more items joining the blue-ribbon panel as bakers from each store pitch new ideas, a rigorous process complete with recipe analysis

“‘Nothing beats fresh-baked’ is a phrase often heard from our customers.”

Wayne Claxton pulls a tray of fresh bread from the oven to cool (above); Gourmet apple pies (below); Three of the Best of the Best: ciabatta buns, freshbaked granola and Cinnebuns (bottom).

– Bill Peppy, Country Grocer Bakery Operations Manager and taste-tests. Considering the skill around the table, it’s a tough crowd, but in the end, the challenge will only benefit those who matter most: the customer.

Before a recipe makes it onto the Country Grocer shelves, it goes through five stages. It all starts with an idea, from which follows recipe formation, make-up procedure, test baking, and the last, but most important, consumer acceptance.

The process is important as it keeps everyone involved – bakers in each of the seven Island stores have the opportunity to bring forward those special recipes they think will find a place in shoppers’ hearts, Bill says. The team approach also ensures a consistent quality that customers both see and taste.

During a recent visit, Cobble Hill’s bak-

Friends&Family » SPRING 2014 | countrygrocer.com » 11

ery manager Wayne Claxton thumbs through the Country Grocer recipe book to find the ciabatta recipe while baker Serena Leblond pulls a tray of warm, delicious strawberryrhubarb muffins from the oven.

While the variety isn’t currently in the company’s baking repertoire, it could be soon if it passes the test.

Setting the muffins aside to cool, Serena next turns her attention to a Country Grocer staple, gourmet apple pies, topping the deep wells of apple and cinnamon with latticestyle pastry before brushing with an egg wash and popping it in the oven.

A few steps away, Andrea Hill packages up cookies and breads for the shelves out front, while around the corner, Cynthia Logan lends an artistic touch to fresh fruit tarts, éclairs and cakes.

It’s a baking team whose collective talents yield tasty results for shoppers!

Andrea Hill tops Country Grocer’s delicious Cinnebuns with cinnamon icing.

TIDBITS Island helps fill dreams Country Grocer team members and their generous customers worked together this past holiday season to help fill the dreams of Island children facing a life-threatening illness.

All together, Country Grocer raised $10,207.70 through its seven stores through the sale of the paper shirts and Island-grown Christmas trees from Wintergreen Christmas Tree Farm.

The Esquimalt store topped the fundraising with shoppers contributing $2,622 for Vancouver Island’s Help Fill a Dream Foundation!

Chef Mike at Our Place

Country Grocer Esquimalt cashier Angelique Peters had the top sales of paper T-shirts in support of the Help Fill A Dream Foundation this past November – 634!

Country Grocer’s favourite chef, Michael Williams, lent his time and talents this winter to Our Place, an inner-city community centre serving Greater Victoria’s working poor, impoverished elderly, individuals with mental health and physical challenges, and the homeless.

In January, Chef Mike took over the creative reins for the day from Our Place’s long-time chef, Brian Cox, creating an Indian Black Bean Spice Chili for lunch, with ingredients donated by Country Grocer.

Our Place provides 45 transitional housing units, more than 1,200 meals per day, hot showers, free clothing, counselling and outreach services.

12 » Friends&Family » SPRING 2014 | countrygrocer.com

CYCLE OF LIFE The annual Cycle of Life bike tour will once again take to Southern Vancouver Island streets this summer in support of local hospice care.

Since its start in 2011, the Cycle of Life Tour has raised more than $55,000.

The two-day, 200km group ride started last year, with 100 per cent of pledges donated to the Victoria, Salt Spring Island, Cowichan Valley and Sooke Hospice. With $24,000 raised last year, organizers are hoping to more than double that this year.

Registration closes June 1, and as of late March, only 50 spots remained available. Registration is $75, with a minimum fundraising total of $500.

For more information, visit www.cycleofelifetour.ca or to donate, visit victoriahospice.kintera. org/cycleoflife

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RECIPES from Chef Michael

Mole Braised Beef Short Ribs

Mediterranean Fish Stew

Servings: 2 to 3 Preparation Time: 25 minutes Cooking Time: 1 ½ to 2 hours

Servings: 4 Preparation Time: 30 minutes Cooking Time: 25 minutes

Want something a little different for dinner? Compared to a traditional Mexican mole, this is definitely a shortcut version, but the results are still delicious. Give it a try and this dinner may be finding its way onto your ‘must make again’ list!

With a unique flavour profile, this stew is super delicious and a great way to make use of some less expensive fish. It’s one of my favourite recipes I have ever created. Does that make you want to give it a try?

Ingredients Spice rub: 1 Tbsp cocoa powder 1 Tbsp ancho chili powder 1 Tbsp granulated garlic 1 Tbsp sea salt 1 Tbsp ground cumin (optional)

Ingredients: ½ bulb of fennel, sliced 1 small zucchini, sliced 1 small leek 1/3 cup coconut oil 2 yellow onions 1 798ml can of peeled whole tomatoes (no salt) 1 Tbsp fennel seeds 1 Tbsp ground coriander 1 heaping teaspoon sea salt 1/8 tsp cayenne pepper ½ can of coconut milk 250g rock cod, fresh or defrosted 250g prawns, fresh or defrosted

2 Tbsp coconut or grape seed oil 500g beef short ribs, bone-in ½ an onion, diced small 3 cloves garlic, roughly chopped 500 ml beef broth or water 2 Tbsp organic tomato paste ¼ cup blanched peanuts 1 cinnamon stick 1 chipotle chili from can (optional) 30g or 1oz. semi-sweet chocolate Method 1. Start by making the spice rub in a mixing bowl. You’ll have some left over after this recipe, but it will last a long time and works great as a rub for most cuts of chicken or beef.

2. Apply rub liberally to the short ribs.

3. Preheat a large oven-ready fry pan on medium heat.

Add the oil, then the ribs. Brown nicely on all sides and remove from the pan.

4. Add the onion and garlic to the pan and sauté until lightly browned, stirring regularly.

5. Now add a little beef broth, making sure to release any stuck-on bits from the bottom of the pan with a wooden spoon.

6. Add the remaining broth, bring to a simmer, then stir in the tomato paste.

7. Return the short ribs to the pan and add the peanuts, cinnamon stick and chipotle pepper.

8. Ensure the ribs are covered by one-half to threequarters, then place in a preheated 375°F oven.

9. Cook for 1 ½ to 2 hours, turning the meat every 30 minutes until it’s falling off the bone and very tender.

Add water each time you turn the ribs to ensure that they remain at least one-half covered.

Method: 1. Start by preheating a large fry pan on medium heat. Add a little oil then sauté the fennel until lightly browned.

2. Add the zucchini and ginger and sauté for another few minutes, stirring regularly. Set aside.

3. Puree the onions in a food processor until they’re as smooth as possible.

4. Now preheat a large pot on medium high heat.

Add the coconut oil then sauté the onions, stirring regularly, until the onions are browned. This will take around 15 minutes, requiring more stirring and a constant eye toward the end.

5. While the onions are browning, add the can of tomatoes to the food processor and pulse to chop them up.

6. Add the spices to the food processor bowl with the tomatoes so everything will be ready once the onions are browned.

7. Once the onions are nicely browned, add the tomatoes and spices then reduce heat to medium.

Cover with a lid and cook for 5 minutes, stirring regularly.

8. Now add the coconut milk, seafood and the sautéed veggies and simmer gently until the seafood is just cooked through. Serve immediately.

Variations: Halibut, scallops, mussels and clams are all great seafood options for this tasty stew.

14 » Friends&Family » SPRING 2014 | countrygrocer.com

Poached Pomegranate Pears with Cashew Cream Servings: 4 Preparation Time: 15 minutes Cooking Time: 20 minutes A delicious sweet and tart dessert that is very healthy.

The pomegranate juice makes the pears a beautiful colour and lends a great flavour while the cashew cream is a fantastic smooth and sweet contrast to the tart pears.

Ingredients: 2 pears, peeled and core removed 500ml pomegranate juice 2 cinnamon sticks 1 cup raw cashews, soaked overnight in water 2 Tbsp honey Method: 1. Once pears are peeled, cut in half and remove the core. Place in a single layer in a small or medium pot.

2. Pour the juice over top so the pears are submerged.

3. Add the cinnamon sticks and gently simmer until the pears are just soft.

4. Remove from heat and let the pears cool slightly in the liquid and then remove and set aside.

5. Remove the cinnamon stick from the juice and place the pot back on the burner. Heat on mediumhigh and boil until the liquid is reduced by at least half. You’ll notice it will become thicker and more concentrated. Remove from the heat and let cool a little.

6. To make the cashew cream, drain the soaking water and add the cashews to a food processor. Turn on the processor and slowly add fresh water until you get a nice creamy texture. Stop and wipe the sides of the processor as needed and keep running until the cream is very smooth.

7. Add the honey and process until incorporated.

8. You are now ready to plate up. I like to place a spoonful of cashew cream in the middle of a plate and then place the pear on top. Next comes a drizzle of the warm juice reduction over top of the pear.

Enjoy!

Variations: You can use grape juice instead of pomegranate if it suits your budget better.

Fresh-toasted and chopped cashews make a nice garnish to this dessert.

Find more recipes from Chef Michael at countrygrocer.com

CHEF MICHAEL WILLIAMS

Y

ou eat oatmeal for breakfast several times per week and you feel proud to be giving yourself a good start. It’s great that you are making conscious decisions to better your health, but I have to ask you one question: How did that oatmeal of yours get cooked?

More specifically, did it come in a magical little package full of fairy dust and all the cooking you did was add water and press a button on your microwave? If the answer is yes, then you may be missing out on a better alternative.

The way I see it, oats are segregated into a hierarchy and instant oatmeal is the bottom of the order. The most common forms of oats you will find in the grocery store are steel-cut, large flake (aka old-fash-

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ioned), quick and instant. I listed them in order of least- to most-processed, and as with many things in the food world, the more processed it is, the less nutritious it is.

Instant oats – Because they are so heavily processed, instant oats, while convenient, are a poor choice in my opinion. Now you may be saying, ‘Well, I eat the plain ones, so I’m good, right?’ Plain instant oats are as high on the glycemic index as granulated sugar. That means they digest very quickly and send your blood sugar out of balance, similar to many boxed breakfast cereals. As for the flavoured version, take a look at all the extra sugar and salt...need I say more?

Quick oats – A little better than instant, but still not good enough for me. They’re still quite high on the glycemic index because of how they are processed.

Large flake or old-fashioned oats – This is where oats start for me. Minimally processed and low on the glycemic index, these oats give you a slow, steady supply of energy and keep your body in balance. I use large flake oats for baking, making granola bars and oatmeal when I don’t have steel-cut oatmeal ready to go. All it takes is two parts water or milk (cow, almond or soy) and one part oats, plus about eight minutes of simmering…not much more complicated than the microwave!

Steel-cut oats – The most flavourful,

Joni Marcolin photo

Healthy breakfast of oatmeal?

Maybe, maybe not… with nicest texture, and also the healthiest of the four, steel-cut oats also take the longest to cook – 30 minutes of straight simmering to get them right and you end up with a pretty messy pot. To avoid this, I cook three or four portions ahead of time since they keep so well. I bring one cup of steel-cut oats with one litre of water or milk to a boil. As soon as it comes to a boil, I turn it off, cover the pot and let it sit for two hours. I’ll do this on Sunday night while I am cooking my dinner, then after the two hours, I transfer the oats to a container and into the fridge. The best part: NO MESSY POT! Once it’s breakfast time, all I have to do is gently warm my morning portion on the stove or in the microwave. It’s just like making instant oatmeal only way better for you! Now we need some flavour – fresh fruit, cinnamon, vanilla, nuts and seeds are what you’ll find on my oatmeal, whether it’s large flake or steel-cut.

Check out www.countrygrocer.com/family-recipes for lots of great oatmeal ideas.

For me, oats start with steel-cut and end with large flake and you will never find the other varieties in my pantry. Deep down, I think that you knew that opening a package and microwaving your breakfast was not all it was cracked up to be, so make the switch to large flake or steel-cut and your body may thank you!

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Friends&Family » SPRING 2014 | countrygrocer.com » 15

Art springs eternal on Salt Spring Photos courtesy Artspring

Visual and performing arts centre celebrates 15 years as a cultural centre for the Gulf Island community

BY JENNIFER BLYTH

S

alt Spring is renowned as an inspiring location for artists of all disciplines, from visual artists creating in every medium to musicians, poets, actors and dancers.

Even those who are not artists themselves share a passion for experiencing the arts, witnessed in the enthusiastic response to local gallery tours, art exhibits, concerts and plays.

It was with this passion in mind that the community came together more than two decades ago to create Artspring, a multidimensional space to serve both visual and performing artists. Today, led by the Island Art Centre Society, Artspring is preparing

to celebrate 15 years of hosting, promoting and encouraging the arts on the Island.

Looking back to opening day April 16, 1999, “at that time it had been 10 years in the making,” says George Sipos, Artspring’s executive director.

Designed by Salt Spring architect Bob Hassell, the post-and-beam building is designed to fit the island setting. “It’s got a real West Coast architectural flavour to it.”

The theatre balances visiting and community performances, so in any given month audiences might enjoy a top Canadian comedian and the Gulf Islands Secondary School improv squad, modern dance from Ballet Victoria and a classical concert from visiting musicians. There are lighting classes, readings, screenings, workshops and much more.

While the gallery space is not curated

by Artspring, the area is available to local artists to host exhibits – especially popular through the spring and summer months, when Salt Spring welcomes the world’s visitors looking to return home with a piece of

16 » Friends&Family » SPRING 2014 | countrygrocer.com

this beautiful Island.

The facility’s impact on the community has been significant. While support for the arts by older adults is traditionally good, Artspring staff and volunteers have worked hard to create interest and accessibility for children and families. During the most recent program scheduling with Island schools, the spots filled within four hours, George notes. The theatre also offers $5 admission to any and all events for children and youth below the age of 18, increasing participation among younger people. “That helps, particularly for families with young children.”

The health of an organization’s volunteer base is also a good measure of its position in the community, and Artspring boasts between 60 and 70 active, year-round volunteers who lend a hand in a variety of roles, including box office staff and ushers. Another 90 to 100 volunteers step up each spring and summer for the annual Artspring Treasure Fair fundraiser in July.

The invaluable support Artspring receives

from corporate citizens like Country Grocer also speaks to the value of its work. “We really are very grateful,” George says, commending Country Grocer for not only supporting Artspring’s initial request for support, but also asking how they could do more. “They seem so generous without wondering what’s in it for them; they realize it’s good for the community,” George says.

Country Grocer’s Salt Spring manager, Paul Large, says the store has been pleased to build a rewarding long-term relationship with Artspring. “We have always been impressed with George Sipos and his mission to support the advancement of the performing, visual and creative arts and crafts here on Salt Spring,” Paul says. “Part of our partnership was to provide the youth of Salt Spring an opportunity to experience the many artistic offerings by subsidizing their ticket cost. Our Save-aTape program also plays a key role in providing Artspring with continuous financial support.”

Coming up April 19 will be the official 15th anniversary celebration featuring a whole host of Salt Spring performers, including Valdy, a pianist, a jazz trio, dancers and more. It will be one more entry on a long list of memorable arts experiences enjoyed at Artspring, says George, who retires this summer after seven years at the helm. “I love my job. I love booking artists – often we have them over for dinner – I love meeting the kids when they’re here. I love watching the audiences, particularly when there’s something they really love – there’s such enthusiasm.”

The visual arts space at Artspring offers opportunities for exhibits, workshops, meetings and other artistic activities.

ARTSPRING AT A GLANCE

• Artspring’s performing arts theatre offers 259 seats with excellent sitelines to its performance stage, fully equipped for today’s lighting, sound and technological needs.

• Complementing the theatre is a 5,200-square-foot multipurpose visual arts area with lobby, concession area and kitchen.

• For more information about Artspring, visit artspring.ca

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Friends&Family » SPRING 2014 | countrygrocer.com » 17

PROFILE

Good food, good for you Nutrition consultants help shoppers decipher today’s dietary information

By Jennifer Blyth

W

ith the constant stream of new foods and supplements on store shelves, new research, even new interpretations of age-old nutritional gospel, shopping for even the most basic foods can be confusing.

Should I be eating gluten-free foods?

What are trans-fats? What makes a food natural? Organic? Genetically modified?

Fortunately for many Country Grocer shoppers, the answer to these questions – and many more – is as close as the shopping aisle.

Country Grocer stores have recently introduced two nutritionists – Erin Bosdet, serving Cobble Hill, Royal Oak and Esquimalt stores, and Ahrina Kay Nielsen, manager of the nutrition department at Nanaimo’s Bowen Road Country Grocer.

“Our customers have questions surrounding the food they are serving their families that we want to help answer,” explains Country Grocer Marketing Manager Tammy Averill. “And with so much more awareness about nutrition, allergies and food sensitivities, we want to ensure people are getting the correct information about the foods, supplements and vitamins they choose to stay healthy.”

Both Erin and Ahrina share a love of food, nutrition and knowledge, the building blocks of a healthy lifestyle.

“I’ve always had a passion for cooking and nutrition, and when my son arrived, it was important for me to not only make sure he had the healthiest start possible, but to ensure that I was as healthy as I could be for him,” Erin says.

A certified holistic nutritionist and registered nutritional counsellor, Erin’s path to healthy, flavourful nutrition started early.

“My mom is a great cook and she always made sure we had very healthy, balanced meals.”

Today, Erin passes along those same

values. She believes that teaching good nutrition should start at an early age, she and her son start each day with a healthy breakfast, followed by nutritious lunches and dinners, including a variety of personal favourites, such as red lentil and butternut squash soup, a variety of kale salads and a lot of raw foods, including fruits, vegetables, nuts and seeds.

The value of good food is far greater than satisfying hunger. Erin’s message is not that we must avoid treats – but to remember that the key is “everything in moderation.”

“If you have a treat every day, it’s no longer a treat,” she says. “Let’s make the majority of our lifestyle a healthy, close-tothe-earth diet and enjoy the sweets and the treats in moderation.”

Like Erin, Ahrina brings a rich and varied nutrition background to her position with Country Grocer.

Ahrina Kay Nielsen, manager of the nutrition department at the Bowen Road Country Grocer, will help customers in their quest for health.

18 » Friends&Family » SPRING 2014 | countrygrocer.com

Nutritionist Erin Bosdet is passionate about sharing the message of healthy eating.

Jeffrey Bosdet photo

Two decades ago, while working on a science degree in biology, “I experienced a health issue that, out of necessity, caused me to explore alternative medicine, and this became my introduction to the natural health field,” she recalls.

Through her own health concerns, Ahrina was fortunate to work with great healers who provided information and mentorship on her road to health and healing.

“This helped me to gain compassion, awareness and knowledge, and a longterm passion was born to learn all that I can about healing through nutrition and supplements to achieve better health.”

A certified Nutritional Product Advisor and PhytoTherapy Practitioner, Ahrina has continued her commitment to ongoing education, keeping up-to-date in an ever-expanding and changing field. “As with any passionate endeavor, the more I learned, the more I wanted to learn,” she says.

“I have now entered my 16th year as a professional in this industry and my passion is growing each and every day. It’s very satisfying helping others in a consulting capacity, by sharing my knowledge, so that they may become empowered to improve their level of health. I love my job and I love inspiring people to be the best that they can be!”

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COMMUNITY

Making a difference FOR THOSE LIVING WITH MS

BY JENNIFER BLYTH

The lunches, provided for free from Country Grocer, offer an opportunity or someone recently diagfor people living with MS to enjoy a nosed with a serious, life-aldelicious, nutritious meal while also tering condition like multiple getting people out of the house or sclerosis, the impact is instant care facility and sharing time with and reaches to the far corners of their friends, Ashley says, noting that world, from family and work to their depression is a symptom of MS often own health and wellness. exacerbated by isolation.

“I went through complete shock, “It’s like a family (at the Society). If disbelief and denial when I was first someone doesn’t come to art group, diagnosed. It took a long time to get people notice. through denial,” explains Wanda, “Being able to enjoy a healthy, diagnosed at age 27 with symptoms home-cooked meal with some of their including numbness in her fingers. friends is just wonderful,” she says, Within a month her arm was so commending Chef Mike’s enthusinumb that it was difficult to hold asm, care and recipes. “MS can be a her 18-month-old son. really isolating disease if you don’t July’s MS Bike – Cowichan Valley Grape Escape raised While it took Wanda eight years have a support network of friends $450,000 last year for the MS Society’s South and to seek out the MS Society of and family. The MS Society is often Central Vancouver Island chapter.

Canada, today, two decades later, that support network for people who she is an enthusiastic volunteer and don’t have anyone else.” ing the career- and family-forming years of fundraiser for the non-profit organization It’s no surprise word has spread and the a person’s life. that works year-round to support people lunches have grown significantly in popuWhile there is currently no cure, the MS living with the disease and research to find larity.

“The word just got out – the food Society is working hard both to support a cure. is amazing and we’re really appreciative current Canadian research and provide a Most often diagnosed between the ages of how Chef Mike takes our clients’ needs wealth of programs and services for people of 15 and 40, with diagnoses now seen in into consideration, so the food is always living with MS and their families, programs children as young as two, multiple sclerosis such as art and exercise classes, swimming, easy to eat and nutritious.” is an auto-immune disease that affects a Beyond the First Friday Lunches, Counyoga and more, all provided free and run person’s central nervous system. The body try Grocer has also provided a discount by volunteers. In addition, the Greater Vicattacks the protective sheath around the card for the MS Society to purchase prodtoria location offers physiotherapy, availnerves, creating scarring and lesions and ucts needed for programs and events, and able at a subsidized rate to accommodate preventing messages from moving through will be providing the food for the coming clients’ often limited means. the body, explains Ashley Hodgins, the Scotiabank MS Walks in Victoria, Duncan, Because the MS Society receives no MS Society’s Manager of Development, and Nanaimo. government funding, the bulk of the money Vancouver Island Region. Symptoms vary Erin Bosdet, a holistic nutritionist workraised to support these efforts comes from but can include everything from numbness, local fundraisers and community support ing with Country Grocer’s South Island tingling and fatigue to chronic pain, blindstores, will also be offering workshops from companies like Country Grocer. ness and paralysis. designed to help people living with MS eat “We are very lucky to have been able to There are several forms of MS, and the create a relationship with Country Grocer,” healthy meals. disease can affect people very differently, “Sponsorship like this is really important Ashley says. so while the symptoms may not be readbecause it allows us to dedicate more funds In addition to sponsoring fundraising ily visible initially, working and managing to programs and research,” Ashley explains. events like April’s Scotiabank MS Walk, the challenges of day-to-day life can be With between 55,000 and 75,000 CaCountry Grocer and Chef Michael Wilvery difficult. The effects on families can be liams also stepped forward to support the nadians living with MS and three people significant both emotionally and financially, First Friday Lunches, held six times a year being diagnosed each day, chances are especially given that the disease strikes dur- at the MS Society offices in Victoria. most people know someone living with the

F

20 » Friends&Family » SPRING 2014 | countrygrocer.com

disease. Luckily there are also many ways to help.

Coming up April 13 is the ScotiaBank MS Walk in Victoria, with 3K, 6K and 9K routes at Willows Beach Park, and in Duncan with 3K, 5K and 10K routes beginning at the Cowichan SportsPlex. In Nanaimo the walk is scheduled for April 27, with 3K, 6K and 9K routes planned at Muffeo Sutton Park. The Island’s overall 2014 fundraising goal from the ScotiaBank MS Walks is $408,000.

“The walk is a really family-focused event. We hope to show the MS community that there is support and a lot of people out there who are ready to help.”

May is MS Awareness Month and the South and Central Island chapter plans a variety of events, building on last year’s initiatives to raise awareness among youth, Ashley says. Victorians will also see MS HOPE volunteers at local shops May 9 and 10 for the 35th annual Carnation Campaign, coinciding with Mother’s Day in an acknowledgment that MS strikes three times as many women as men.

Cyclists will want to register early for July’s MS Bike – Cowichan Valley Grape Escape, a two-day tour open to all cycling levels, and the chance to experience the beautiful Southern Vancouver Island hospitality, wines, artisans, cuisine and breathtaking scenery. Part of the National MS Bike Tour, the largest cycling event in Canada, the event is the South and Central Vancouver Island Chapter’s largest fundraiser, raising an amazing $450,000 last year. The goal this year? $500,000!

Come Thanksgiving, the community is invited to support the End MS Runners charity pledge team, entered in the GoodLife Fitness Victoria Marathon Oct. 12.

“The support of the community for these events is so important for us to be able to work toward our mission,” Ashley says.

Beyond the financial impact, it also helps raise awareness of MS and shows those living with the disease that they are not alone. “It starts a conversation.”

All these programs are volunteer-run, a significant undertaking but one that ensures Victoria Carnation Campaign volunteers. more money is avail-

Photos courtesy the MS Society

Hundreds of walkers will fill Willows Beach Park with hope and enthusiasm April 13 during the annual Scotiabank MS Walk.

able where it’s needed most. Quite simply, “we wouldn’t be able to do what we do without our amazing volunteers.”

Coming up for the MS Society, South & Central Vancouver Island Chapter: • April 13 – ScotiaBank MS Walk, Willows Beach Park in Victoria and Cowichan Valley SportsPlex in Duncan. FMI: http://mssociety.ca • April 27 – ScotiaBank MS Walk, Muffeo Sutton Park, Nanaimo.

FMI: http://mssociety.ca • May – MS Awareness Month. FMI: http://mssociety.ca • May 9 & 10 – Victoria Carnation Campaign • May 9 & 10 – Duncan MS Awareness Donation Drive • July 5 & 6 – MS Bike – Cowichan Valley Grape Escape Bike Tour.

FMI: www.cowichanvalleygrapeescape.com • August – A&W Cruisin’ for a Cause • Oct. 12 – End MS Runners Team in the GoodLife Fitness Victoria Marathon

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Friends&Family » SPRING 2014 | countrygrocer.com » 21

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Create a garden fit for your feathered friends Creating a garden that is welcoming to birds, bees, butterflies and other wildlife comes down to a few basics: providing food, water and shelter.

Just like humans, birds and insects need acess to food and clean water. Water, which can be hard to find in an urban landscape, is easy to provide to your feathered friends with a simple birdbath, fountain or a more elaborate pond. Food can be offered from commercial bird feed products, such as seed, suet and hummingbird nectar, or plants, flowers, seeds and berries.

Keeping the garden as organic as possible, avoiding pesticides in favour of good gardening practices and natural controls, will also help your backyard wildlife thrive.

Those same plants that provide food can also provide shelter and nesting materials crucial to offering wildlife shelter, a place to rest and protection from predators. Bird, bat and bee homes are another way to give wildlife a helping hand and encourage them to spend time in your yard.

And the benefits to the home gardener? Beyond the simple enjoyment of relaxing and watching these feathered friends at work, they’re also key players in the backyard ecosystem, particularly in the pollination and insect control departments.

So sit back and enjoy your garden this spring, in all its beauty.

PART OF THE FAMILY

Ann Moxley’s chocolate lab, Gretzky, is a working service dog who “has changed my life,” says the regular shopper at Country Grocer’s Royal Oak store in Victoria.

“As a widow, and someone who has always been very active and now with a progressive mobility illness, my life grew smaller and smaller. But with Gretzky, that all changed,” Ann reflects.

Not only Ann’s best friend, Gretzky is invaluable when it comes to day-to-day life: opening and closing doors, turning lights on and off, getting clothes from the dryer, and much more.

“We shop all the time at Royal Oak Country Grocer, and they indeed have made us feel truly like family. We love it...and Gretzky always knows we are going there when we turn left from home.”

When not on the job, Gretzky loves to play catch and visit chilGretzky is shown here without dren, and when shopping, he knows his red Service Dog vest because when not “working”, exactly where Country Grocer staff keep the Marrow Bones! he has fun just being a dog.

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

BY THE NUMBERS

3,861,000 Number of dairy cows in Canada in 1934, when the Canadian Dairy Farmer’s Federation was founded, compared to 1,000,000 today.

Source: www.dairygoodness.ca

2,500 Approximate days to maturity of spinach seeds planted in early spring.

Source: www.westcoastseeds.com

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3532 Blanshard St. (Sat 10am - 2pm) 250.385.7226 2. Bring them directly to our office 230 Bay St. (Mon-Fri 9am - 6pm)

Number of years ago that the Romans first cultivated asparagus. The vegetable gained popularity in France and England in the 16th century, and from there the early colonists brought it to North America.

Source: asparagus.on.ca

50

Donate Your Used Clothing to Big Brothers Big Sisters of Victoria

Want more info? Visit bbbsvictoria.com/home/clothes There are over 100 local children looking for a Big Brother or Big Sister.

You can help children reach their full potential by considering a charitable donation.

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Enjoy A Retreat!

83 LITRES

1957

The year Victoria’s Geoff Vantreight and three others started using daffodils to raise funds for the Canadian Cancer Society.

Source: www.daffodil.com

Tea drunk per capita in Canada in 2013.

Source: www.tea.ca

The best kept secret on Vancouver Island, just 10 minutes north from downtown Campbell River, awaits one of the island’s most enchanting destinations; THE DOLPHINS RESORT. Open year round the panabode cabins nestled amongst the trees exude tranquility, romance and relaxation.

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Friends&Family » SPRING 2014 | countrygrocer.com » 23

Savour spring with a clean, clutter-free home Great idea!

BY JENNIFER BLYTH

W

hile the rest of Canada may be digging out of winter for some time yet, here on Vancouver Island we’re fortunate to be able to throw open the windows early for a little spring cleaning...leaving more time later to enjoy the true pleasures of spring!

Despite the moniker, the ritual of spring cleaning has more to do with the weather than the date on the calendar, explains Saija Tissari, owner of Victoria’s Ducks in a Row Organizing and a member of the Professional Organizers of Canada.

“Spring cleaning is common to many different cultures – opening up the doors when the weather is mild and clearing out the dust,” Saija says. “For us here on Vancouver Island, start your spring cleaning early so when spring actually does come along, you can get out and enjoy it!”

And while few may actually enjoy cleaning, a sunny day with the doors and windows open wide to welcome the fresh air can make the process more enjoyable, and the prospect of a clean, organized living space definitely

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worthwhile. So if you need a little extra motivation as you embark on your spring cleaning routine, consider Saija’s suggestions:

1. Before you even think about cleaning,

first remove the extra stuff that has cluttered up your space over the winter. “Don’t even start cleaning until you get rid of the excess, Saija says, referencing the words of wisdom of fellow organizer Barbara McDonell: “Eliminate clutter and organize what’s left.” Start in one room, like the bedroom or kitchen, finishing that space before moving on to the next. Tackling one space at a time can prevent the project from seeming too overwhelming, she explains. Families are also urged to tackle the jobs together. “Everyone should do a bit of spring cleaning to learn about the whole process of purging and moving things on.”

While she acknowledges that spring cleaning requires effort, “there are huge rewards for making those efforts.”

2. In evaluating what should stay and

what needs to go, remember: “It has to be useful, which means it has to be used,” Saija says, pointing out that “use” doesn’t only imply a practical function. A collectible or artwork is useful if it gives you pleasure or enjoyment. Remember, howev-

NUMA FARMS NURSERY

As you work through your home, de-cluttering and cleaning, put things aside for a home and car/office emergency kit, like extra flashlights, radio, twine, first aid materials, batteries and blankets.

You may have much of what you need to be prepared already at hand! For more information about creating an emergency kit, check with your local municipality or visit http://embc.gov.bc.ca er, just because something might be useful to someone else, doesn’t warrant it a place in your home if no one in your home uses or enjoys it. “Be honest with yourself,” she says.

It’s also important to consider what you do in a particular room. “You should only keep the items in that space that serve the function of that space,” Saija explains.

3. Use the three bag or box system to

streamline the de-cluttering process – one bag for garbage, one for recycling and one for charity/to sell. It’s also important to find new homes for things in a timely manner, Saija says, as things like paperbacks, clothes and technology have limited lifespans. There are, however, a variety of recycling options, from local Return It centres for electronics and donation boxes

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for clothes and books to community groups who will pick up your clothes and household goods from your home. Watch for community fundraisers offering everything from metal collection to paper shredding to clear out all those extras.

4. When it’s time to start clean-

ing, remember the top-down approach. “Let the dust settle at the bottom, then shoo it out!” Begin by sweeping the winter cobwebs from the ceiling and walls, then tackle the dust atop the cupboards, fridge and shelves. Don’t forget the door frames, baseboards and picture frames, which can accumulate lots of dust. On bookshelves, remove books and wipe them down.

5. In the kitchen and bathroom,

review the ceilings, which can accumulate grime from the cooking and humidity. Wipe down cabinet doors, remove crumbs and spills in drawers and clean the stove, microwave and inside the refrigerator. As

you remove items from the fridge and pantry for cleaning, check for outdated items, get rid of things you won’t use (donating in-tact, non-perishable items to area food banks) and rotating older items to the front for prompt use. Recycle old prescriptions and first-aid items safely. For more information about where to recycle, visit the Recycling Council of BC at www.rcbc.ca

6. Throughout the home, clean

windows inside and out to fully capture the spring sunshine. Check smoke and CO2 alarms, ensuring they’re working and changing batteries, and don’t forget to check and update items in your emergency kit. In the laundry room, vacuum the dryer’s lint trap and dryer vents that also accumulate lint, leading to the risk of fire.

7. Don’t forget the trouble spots

and clutter-collectors, such as “junk drawers,” cupboards beneath the sink, and storage areas. Unsure? Put things in a box for three

months and if you haven’t needed it, get rid of it. “It’s just making it difficult to find the things you do use in those drawers,” Saija notes.

“Eliminate the frustration and wasted time by having the things you use accessible.”

Garages, attics and crawl spaces can become catch-alls for things we haven’t gotten rid of, rather than accommodating seasonal things like Christmas decorations, sports gear and camping equipment.

Finding those things when we need them then becomes a time-consuming exercise in frustration. Regularly tidying those areas and purging what is no longer needed will also help keep homeowners aware of any pest problems that can crop up before they make their way into living spaces.

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Friends&Family » SPRING 2014 | countrygrocer.com » 25

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what’s in the

IN YOUR COMMUNITY

BAG

HELP HEAL HUNGER On-going in all Country Grocer communities – Help Country Grocer lend a hand through the Help Heal Hunger Program with contributions to the local food bank in each of its locations.

NANAIMO April 27 – ScotiaBank MS Walk, Muffeo Sutton Park, Nanaimo.

FMI: http://mssociety.ca April 27 – Nanaimo Model Railroad Show, 10 a.m. to 4 p.m. at Beban Park Auditorium, Bowen Road.

LAKE COWICHAN March 16, April 20, May 18, June 15 – Junk in the Trunk/Fruit & Veggies Under Cover, 10 a.m. to 2 p.m. at Saywell Park.

Reserve space at: 250-749-3244 or lcchamber@shaw.ca

COWICHAN VALLEY April 13 – ScotiaBank MS Walk at the Cowichan Valley SportsPlex in Duncan.

FMI: http://mssociety.ca April 23 to 26 – 10th annual Cowichan International Aboriginal Festival of Film & Art, Quwutsun Cultural Centre.

FMI: http://aff.cowichan.net April 26 – Cowichan District Hospital Foundation’s 2014 Champagne Dinner and Auction, at Shawnigan Lake School.

FMI: www.cdhfoundation.org May 9 to 11 – 2014 Cowichan Valley Home Expo, Island Savings Centre. FMI: homeshowtime.com July 5 & 6 – MS Bike – Cowichan Valley Grape Escape Bike Tour.

FMI: www.cowichanvalleygrapeescape.com

SALT SPRING April 5 – Salt Spring Market opens for the season in Centennial

Park, in downtown Ganges. FMI: www.saltspringmarket.com April 18 to 20 – Eighth annual Easter Art Tour, hosted by the Salt Spring Arts Council. FMI: http://ssartscouncil.com

GREATER VICTORIA March 20 – Culinaire: Victoria’s Premier Food Tasting Experience, Crystal Gardens. FMI: www. culinairevictoria.com April 13 – ScotiaBank MS Walk, Willows Beach Park.

FMI: http://mssociety.ca May 1 to 4 – Victoria Harbour Floating Boat Show in the Inner Harbour.

Gordie Tupper What are the 10 must-have items CHEK news personality Gordie Tupper puts in his shopping bag at Country Grocer?

1. Six-pack of Coke Zero 2. Two litres 1% milk 3. Half-dozen limes 4. Half-dozen Gala apples 5. Lottery ticket 6. Avocados 7. Romaine lettuce 8. Ribeye steaks 9. Blueberries

10. Flowers for my wife to make up for whatever dumb thing I did during the week.

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May 17 & 18 – 151st Victoria Highland Games & Celtic Festival at Topaz Park.

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seniorlivingmag.com/central-park-denture Friends&Family » SPRING 2014 | countrygrocer.com » 27

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MEET THE TEAM

The family business proves an exciting challenge for new Nanaimo manager

T

o say Tyler Large grew up in the grocery business is a bit of an understatement.

“I had my first shift when I was about five years old and I was paid with $5 out of my dad’s back pocket and some Reese’s Pieces,” recalls Tyler, manager of Country Grocer’s newest store, in Nanaimo at Bowen Road.

The son of Wally Large, one of the founding partners of the Island-grown business, Tyler began his career in earnest around age 14, when his dad said that if he wasn’t at soccer, school or other activity on Fridays and Saturdays, he’d be working at the store.

Realizing in Grade 11 and 12 that he wanted to make the business his career, Tyler focused on getting the marks and courses he needed to enter the University of Victoria’s Bachelor of Commerce program, graduating with a focus on service management.

Throughout his tenure with Country Grocer, he has learned the business from the ground up, tackling everything from cleaning bathrooms to stocking shelves as a teen.

“You name it, I’ve done it!” he says with a laugh.

While finishing his university degree, Tyler was on the phone daily with his dad, Wally, discussing the plans for the new store.

When back in Nanaimo on school breaks and weekends he was building shelving and getting things ready with fellow Nanaimo manager Rick Tyson.

The diversity of this business is one of the biggest attractions for Tyler, and even with his long connection with the store, he’s enjoying the learning curve that comes during the first years as a store manager. At the same time, “the work is very people-oriented and I love talking to everyone – seeing our staff enjoying their jobs and our customers enjoying shopping with us is very rewarding.”

Tyler Large, manager of Country Grocer’s newest store in Nanaimo.

Tyler credits his father’s influence with his decision to enter the family business. While building a thriving business based on quality, community and customer service, Wally Large never missed his children’s sporting events or activities and Tyler wanted the ability to provide that same attention to his future family.

While today Tyler commits the many extra hours needed to learn the intricacies of an ever-evolving business, he also enjoys hiking, running and playing soccer and other sports, and of course, spending time with his girlfriend and their “new addition,” a beagle puppy named Zeyah. Travel is another passion and Tyler has been fortunate to be able to visit Europe and undertake a five-month work-study term in Singapore. “It’s an experience I’ll never forget,” he says.

Looking ahead, Tyler welcomes the opportunity to help the company continue to grow, and to work with the next generation of the Country Grocer family.

Country Kudos It’s said that there is no substitute for great service – a tenet embraced by Country Grocer team members every day. Those efforts are certainly Dawn Coopsie appreciated by customer Cathy, who with her husband and business partner sends large mail-outs to customers several times a year.

“I have dealt with several postal outlets throughout the years, however after taking a mailing to Dawn Coopsie at your Royal Oak postal outlet, I have become a regular postal customer as well as a regular grocery customer,” Cathy says. “Dawn has always been friendly, courteous, knowledgeable and efficient. She always goes out of her way to ensure I get the best service.

“While standing in line for postal service I have also admired how well she treats each and every customer – no matter how simple or difficult their requests. As your slogan goes, she makes you feel like family. If Country Grocer had an award for service excellence, I would definitely say Dawn deserves it!”

Kudos!

Give a Kudo Do you know a Country Grocer employee deserving recognition for an exceptional achievement? If you have been “wowed” or received outstanding customer service, take a few minutes to complete an Employee Recognition form and share your story.

Submit your Country Kudos in-store or online at countrygrocer.com

Friends&Family » SPRING 2014 | countrygrocer.com » 29

Stylish, space-saving solutions for your home

7 Community Locations COBBLE HILL 1400 Cowichan Bay Rd. 250-743-5639 8am to 9pm 7 days per week

Few homeowners can say they don’t need a little more space. And stylish, well-organized space? What could be better than that?

The solution may well be the space-saving Murphy Wall-Bed and companion custom cabinetry, crafted right here on the Saanich Peninsula. Murphy Wall-Beds has been in business for over 22 years.

“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’s 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.

“A Murphy bed could be used in every single home – everyone is looking for space,” Bazin says.

Unsure just how a Murphy Wall-Bed will fit into your home? Take advantage of a 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.

Let us show you how to increase your useable space...

MURPHY

WALL-BEDS 3075 Douglas Street, Victoria • 250-744-2195 or 1-800-670-5505 www.murphybeds-victoria.com 30 » Friends&Family » SPRING 2014 | countrygrocer.com

LAKE COWICHAN 83 Lake Cowichan Rd. 250-749-6335 7am to 9pm 7 days per week CHASE RIVER (NANAIMO) 82 Twelfth St. 250-753-7545 7am to 10pm 7 days per week DUFFERIN CRESCENT (NANAIMO) 1800 Dufferin Cresc.

250-591-5525 7am to 10pm 7 days per week

SALTSPRING ISLAND 374 Lower Ganges Rd. 250-537-8684 7am to 10pm 7 days per week ROYAL OAK (VICTORIA) 4420 West Saanich Rd. 250-708-3919 8am to 10pm 7 days per week ESQUIMALT (VICTORIA) 1153 Esquimalt Rd. 250-382-5515 8am to 10pm 7 days per week

Walking Tours

…the best way to discover Victoria!

Our team of expert guides have developed fascinating walking tours that cover every aspect of Victoria’s colourful past.

• Chinatown Walks Saturdays at 10:30am • Ghostly Walks Fridays & Saturdays at 7:30pm Until April 30th, 2014 Ghostly Walks take place on Fridays and Saturdays at 7:30pm.

From May 1st until November 1st, tours take place every night.

Call 250-384-6698 for details www.discoverthepast.com

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Keeping it Local.

Proudly supporting our island suppliers!

2

BLACK BURGUNDY - PANTONE 188 RED - PANTONE 186

1.25

DARK GREEN - PANTONE 342 LIGHT GREEN - PANTONE 356 GOLD - 457

LOGO TO MAINTAIN 1.25 X 2 RATIO

IVORY - 0c 1m 10y 0k

Look for these maps in-store at your favourite Country Grocer location that showcases our valued island suppliers.

7 convenient Vancouver Island and Salt Spring Island locations www.countrygrocer.com