OCTOBER 2016 ISSUE 95 THANKSGIVING RECIPES I LOCAL ARTS I MUSIC I SPECIAL EVENTS
321 Third Avenue Ladysmith 250-245-3778 www.maryfoxpottery.ca
Issue 95 October 2016
Published by Cowichan Valley Voice Magazine Editors Sheila & Richard Badman Contact us at: firstname.lastname@example.org 250 746 9319 www.cowichanvalleyvoice.com Proofreader Distribution Diana Pink Mike Andringa Advertising Enquiries Please Contact Adrienne Richards 250 510 6596 e-mail email@example.com Next Ad Deadline OCTOBER 15 for NOVEMBER ISSUE 96 *Non Profit Community Ad Rates available please enquire. COMMUNITY CALENDAR LISTINGS ARE FREE! Next DEADLINE OCT 15 for NOV 2016 Issue 96 E-mail: Date, Event Title, Time, Location and Cost to: firstname.lastname@example.org Cowichan Valley Voice Magazine reserves the right to omit and/or edit submitted listings due to space limitations SPECIAL THANKS TO THE FOLLOWING VALLEY VOICES Nigel Yonge, Sharon McLeod, Paul Fletcher, Jenny Garlini, Jennifer Dorby, Pam Stiles, Zach Blake, Heather Kaye, Jeff Downie, Patsy & Bruce Tanner, Bev Maahs, Dawn Howlett, Yaz Yamaguchi, Judi Minckler, Rowan Hamilton, Faye Stefan, Lee Masters, Paulina Kee, Dr. Pascoe, Susan Quackenbush, Clemens Rettich, Andrea Hudson, Jackie Barker, Wendy Robison, Soleil Liberta Mannion, JD Stevenson, Michele Fry, David Karr, David Chadwick, Julia Allen, Catherine J. Johnson, Sheila Rivers, Sophy Roberge, Genevieve Singleton, Judith Quinlan, Dr Brenda Bernhardt, Kathryn Lowther, Georgia Collins, Richard Neftin, Veronica Scott, Gill Polard, Tracey Hanson, Debbie Wood, David Suzuki, Szos St Germain,The Wonderful Staff at The Community Farm Store and The Lovely Georgia Nicols We welcome your story ideas & photo submissions, however Cowichan Valley Voice Magazine reserves the right to omit and/or edit all submissions for space, clarity, content and style. The opinions expressed in Valley Voice Magazine do not necessarily reflect those of the editor, publishers or other contributors. Please send a query e-mail with your suggested topic prior to sending your article as space is limited and may not always be available. Valley Voice Magazine is distributed through 450 + select locations throughout the Cowichan Valley- Malahat, Mill Bay, Shawnigan Lake, Cherry Point, Duncan, Cowichan Bay, Crofton, Chemainus and Salt Spring Island and to Cowichan Lake, Ladysmith, Victoria, Tofino and Parksville:
Cover Image: Old Firehouse Wine Bar by Cory Towriss. Cory is a lawyer in Duncan. Wills & estates and real estate are among her areas of practice. Life outside the law takes Cory rowing out in the Bay. Food and drink photography is a passion.
Next Ad Deadline October 18 for NOVEMBER ISSUE Please contact Adrienne at 250 510 6596 email@example.com for Holiday Ad Specials and 2016/2017 Rate Card
OUR COMMUNITY October Events 6-7 Crab Dinner Fundraiser Cowichan Bay 9 WildWings Nature & Arts Festival 10 Cowichan Business For Business 34 DDBIA Galleries Galore! 38 The Garden House Book Sale 42 My Story: By Jonas Archer 47 Fleece and Fibre Festival 53 A Salt Spring Solar Story 54 Reel Alternatives 59 Hospice Care in Cowichan 60 Green Living: Scheduled Sanity 67 Politics Is In The Air! 63 Community Farm Store 64-65 Table Talk 68 October Forecast 70 LOCAL FOOD & DRINK Savour Cowichan Octoberfest Event 8 Preserving Our Wisdom 12 Cook Ahead Grains 13 Oktoberfest 14 Local Pairings for 50km Thanksgiving 16 A Marriage of Food & Wine 18 Sharing Thanksgiving Recipes 22 Buying Beer: Cans, Bottles, or Other? 55 FARM & GARDEN Cow Op Farmer Profile: Green Thumbs and Black Gold 15 Itâ€™s Apple Season 20 Is Your Dog A Truffle Dog? 21 Planting Garlic 23 LOCAL ARTS Maple Bay Painters 5 Altered Olives Vintage Market 11 Under The Red Umbrella ArtWalk 19 The Hub Film Club 31 Painter Soleil Liberta Mannion 44 Cari Burdett 46 Les Ballets Jazz de Montreal 46 Fall Into Flowers 45 Imagine That Artisan David Chadwick 50 BODY, MIND & HEALTH Temperature Regulation for a Better Sleep 24 Kinesiology Tape 26 Essential Oils For A Strong Immune System 27 Heart Health 28 The Cholesterol Myth 29 Cultivating Good Posture and Strong Bones 30 Yoga For Wellness 32 Understanding Acne 33 Soul Seeds 52 Remote Healing With Bioenergetics 61 Rules Around Medical Cannabis 66 Pattern Interrupted 68 CHILDREN & FAMILY Childrens Designer Choose Cowichan 36 Fred Penner 43 Sunrise Waldorf School 48 PETS, RECREATION & NATURE Lucky Dogs Tricks for Treats 56 Oldie Catss 57 Nature Rambles 58 Holistic Vet Dr. Brenda Bernhardt 59 David Suzuki 67
Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley
development, increase awareness of Cowichan Valley visual artists and their art and, fundamentally, extend artist-to-artist support and mutual encouragement. One of My Neighbours by Bonnie Schmaus
The upcoming show also shares Maple Bay Painters a connection with “Savour Cowichan”, Captivating Cowichan overlapping two days of that popular his year, Maple Bay event’s agritourism festivities. Painters is participating Maple Bay Painters see in Culture Days, a Canadaagritourism as a ‘natural wide movement “to raise pairing’ with art, similar to the awareness, accessibility, wine with food, and art on participation and engagement wine labels. Artists celebrate of all Canadians in the agriculture in landscapes and arts and cultural life of the products of agriculture their communities”. As a in still-life, among other Culture Days activity, Maple painting subjects. Further, the Bay Painters’ fall show, “Captivating Cowichan”, will arts and artists are economic partners, in that they attract give its artist members the visitors to the Cowichan opportunity to exhibit their Valley and stimulate work and, for show-goers, investments in its artisanal a chance to mingle with products and original art. the artists, question them Maple Bay Painters invite you about their art and methods, to enjoy and appreciate all of see works in progress, and the bounty of the Cowichan perhaps even try their own Valley—its beauty, its natural hand at creative expression. and cultural resources, its productivity and creative Who are these Maple Bay industry, and its people, Painters? They are a nonwho work together to create profit society for Cowichan a vibrant community and Valley visual artists, culture. providing members with a weekly workspace, forums So mark your calendars for for art-related discussions, September 30th and October and opportunities for art 1st and plan to stop by the creation, exhibition and education. Together, members St. Peter’s Hall, 5800 Church Road, between 10 am- 5 pm. create synergies for artistic
DUVET COVER SALE!
With Custom blinds, shades & curtains Shop local and save!
250 924-5679 www.nikkidesigns.ca
VINOTECA AT ZANATTA
community dance! 10:30am - 12:15pmThe HUB, 2375 Koksilah Rd firstname.lastname@example.org under 16s FREE, $15 for over-16s Vertical Black Muscat Tasting Noon Blue Grouse Winery 2182 Lakeside Rd12-5pm 250-743-3834 Limited tickets $20 Deeper Dive: Immersion in 5Rhythms dance meditation 1-4 pm The HUB2375 Koksilah Rd, email@example.com $30
SCULPTING in CLAY classes Drop-in featofclaystudio.com
Canning Green Tomato Chowder Workshop Cowichan Green Community Jennifer 250748-8506 FREE Business For Business Cowichan Tuesdays 4 Open House 8:30am-9:45am Sands Funeral Chapel, 187 Trunk Rd, Duncan Call Lyn to schedule:250-743-9149 Free also 10/11,18,25
Join us for Lunch Wed - Sun. Dinner on the Weekends. Brunch on Sundays.
Event Shuttle Available through
5039 Marshall Rd, Duncan I 250 709 2279 Photography by David Chadwick and Weaving etc. by Glenora Farm artists. Imagine That!, 251 Craig St., Duncan runs to 10/ 22 Capitvating Cowichan” Maple Bay 1 Painters Fall Exhibition 10am -5pm St. Peter’s Church Hall 5800 Church Rd. Duncan last day of show FREE
Swine and Wine! Food, music and fun! Blue Grouse Winery 2182 Lakeside Rd 12-5pm 250-743-3834 FREE Savour Cowichan event in Cobble Hill. Lunch followed by concert with Ed Peekeekoot 1230-4 PM Info and Tickets:250-743-1010 Octoberfest 6-9pm Barge at Mill Bay Marina $49 www.savourcowichan.com
2nd Annual Crab Fest Dinner for Cowichan Bay Maritime Centre 5 pm or 7 pm 1761 Cowichan Bay Rd $25 cwbs@ classicboats.org Morning Mandala: family-friendly 5Rhythms
WildWings Festival Launch and Art Show Opening Reception 6-10 pm Just Jakes Restaurant, Duncan www.wildwingsfestival. com Heart Health Talk w/ Master Herbalist Roman Hamilton Community Farm Store, 5380 TCH, Duncan 6 pm 250 748 6227 FREE
Garage Bakery Last Pick Day for 9Duncan Thanksgiving Baking 250 748 6223 Celebrate Somenos Open House Day Nature educators Family friendly. Somenos Marsh/Boardwalk 10am-2pm www.wildwingsfestival.com By donation YTT Posture Clinic at Harmony Yoga, Duncan All levels welcome 12:30-2:30pm Safe Edible Mushroom Harvesting 11 Slideshow w/ Ingeborg Woodsworth 4pm Community Farm Store 5380 TCH,
Hilda’s Yard Opening Night Norm Foster Comedy Chemainus Theatre Festival 1 800 565 7738 Runs to 11/5 The Hub Cafe a non-profit community run eatery is open Friday for Chat and Chow, 11am-2.30pm 2735 Koksilah Rd. cafe@ cowichanstation.org Beatlemania Tribute Group “The Deaf Aids”8 pm, Shipyard Pub, Maple Bay No cover
Printmakers Only Group 2016 Show 12 and Sale Hand pulled prints, originals only. Portals, Island Savings Centre, Duncan.
F P 7
10 - 5, . FREE runs to 11/1
Chemainus Sketch Club Demo artist Joan LarsonTechniques in Pastel. 9:30am MeetUp at Fuller Lake Arena. New Members welcome! firstname.lastname@example.org Under the Red Umbrella Artwalk 13 Showcasing local artists & businesses together! 5:30pm - 9pm Downtown Duncan email@example.com FREE
Book signing with Wild Foods chef/author Bill Jones The Deerholme Mushroom Book 2-4pm Community Farm Store 5380 TCH, Duncan FREE
oneTree final deadline Expression of Interest available at www.liveedgedesign.com Mushroom Cultivation and Mushroom Education w/ Jacob Cooper. Learn how to grow Shitake at home 2-4pm Community Farm Store 5380 TCH, Duncan $15
Fleece and Fibre Festival Cobble Hill Hall 10am-4pm www. cowichanfleeceandfibrefestival.com
Milanese Mushroom Dinner w/ Chef Bill Jones Deerholme Farm, 4830 Stelfox Rd Reservations Only 250 748 7450
Honeymoon Bay Outdoor Market - Last of the Season 10am -2pm
Chun Yuen Quan ‘Xing Shou’ seminar Taught by Sifu Lee Masters Glenora Hall 10/15 1-5pm & 10/16 11am-3pm 250 748 4060 www. WildGooseQigongCentre.com
Garden House Foundation Charity Used
INTUITIVE HEALER • Certified Clinical
Hypnotherapist • Certified Quantum Touch Practitioner
Altered Olives Vintage Market Family Friendly event 11-4pm Blue Grouse Estate Winery 2182 Lakeside Rd, Duncan
Customer Appreciate Day Kaleidoscope Quilt Company refreshments prizes 10 - 5pm #2 - 4715 TCH Whippletree Junction
K 1 c
Fall Into Flowers Artists Reception 7 Opening JD Stevenson Gallery 4:30pm One-Time Mug Class Clay Hub -8pm 9768 Willow Street, Chemainus www. 14 6-8:30pm, 2375 Koksilah Rd, jdstevensongallery.com Cowichan Station show runs to 10/30
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www.emeraldhealingplace.com Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
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Book Sale 10/15 9-3pm 10/ 16 9- 2 pm, Bonner School, 3060 Cobble Hill Rd, Mill Bay FREE To donate call 250-743-4627 Shreenan’s Barber Shop Girl Grande 16 Opening featuring Jazz man -Sean Drabbit, Red Arrow + Taco Revolution 3pm6pm 2707 Bonnie Place 250-360-2596 Sunday Jazz Wanda Norwicki Quartet 2pm Crofton Pub, 1534 Joan Ave $15 Kids Little Big Birding Day 10am-1pm 1080 Wharncliffe Rd $10/family RSVP firstname.lastname@example.org Fred Eaglesmith & Tif Ginn Cowichan Performing Arts Centre in Duncan 7:30 PM Tickets $32/$29 250 748 7529 Chemainus Classical Concerts presents: pianist Marc Grieco 2pm St. Michael’s Church, Chemainus $20/ Adv $17 JEFF WARNER in Concert Shady Grove at the Sussmans 2pm 1108 Fern Ridge Drive, Mill Bay $15 Donation 250-929-8226
Ziggy Marley 7:30pm, Cowichan Performing Arts Centre, Tickets $65 www.cowichanpac.ca NDP SIGN UP DEADLINE Deadline to sign up to the BC NDP to vote in our next provincial candidate at the January 15th Nomination Day email@example.com $10 Donation
Oktoberfest Cooking Class with Chef 18 Perry Hudsons On First 163 First St. Duncan, 250-597-0066 Chemainus Sketch Club Workshop 19 with Linda Faulks - Paper Batik. 9am - 3pm Fuller Lake Arena. By registration ONLY firstname.lastname@example.org
Community Acupuncture Wednesdays $15$45, #103-44 Queens Road, Duncan Frauke McCashin, RAc, 250-710-3581 also 10/26 20 Community Acupuncture Thursdays $15$45, #103-44 Queens Road, Duncan Frauke McCashin, RAc, 250-710-3581 also 10/27 Essential Oils 101 Creating a family pharmacy with 10 Essential Oils 6:308:30pm RSVP elizabethmcraeessentials@ shaw.ca FREE Clay Hub members meeting for 1st Annual Show & Sale 10am email@example.com
250-748-7246 $20 Texture Temptation Workshop w/ 22 Karen Killins-Robinson 10am-4pm Kaleidoscope Quilt Company, #2 - 4715 TransCanada Highway (Whippletree Junction) $48 778 455 4715
Making Sauerkraut Workshop hosted by CGC Jennifer 250-748-8506 FREE Yin Yoga Class w/ Nadia, 6-7:30pm Harmony Yoga Ctr, Duncan Free or By Donation Power Play Golf Tournament Registration 8:30am Arbutus Ridge Golf Club 3515 Telegraph Rd, Cobble Hill 250.743.5000 $135 adv/$145
Monik Nordine Trio Sunday Jazz 2pm Crofton Pub, 1534 Joan Ave $15
Reel Alternatives: Lo and Behold, 24 Reveries of the Connected World Cowichan Performing Arts Centre James Street, Duncan 7pm 12/Students $5
An evening of food and wine w/ Emandare Vineyard and Old Firehouse Wine Bar 40 Ingram St, Duncan Creating Seasonal Cards w/Bruce 25 Whittington, author, naturalist, photographer 7pm LadysmithCameraClub. com $5 drop-in
Taste of Rome Dinner w/ Gary Faessler 6-9:30 pm Kilrenny Farm 1470 Cowichan Bay Rd. Cowichan Bay 250-743-9019 $70 My Story: By Jonas Archer Nick 27 Versteeg video documentary 7:30pm Christian Reformed Church 930 Trunk Rd, Duncan www.jonasarcher.com FREE
Essential Oils 101 Oils for your home 6:308:30pm RSVP elizabethmcraeessentials@ shaw.ca FREE HUB Film Club Movie Night 6:30pm/ 28 Film 7pm The HUB 2375 Koksilah Rd, firstname.lastname@example.org Mid-year Membership Special $15
Fred Penner Classic Hits Cowichan Performing Arts Centre 6:30pm Family Pkg (2 adult & 2 kids) $65 www. cowichanpac.ca Halloween Spooktacular 10 - 12pm 29 Trick or Treating, 12 - 2pm Costume Contest & Games Downtown Duncan email@example.com FREE
Dinners at Merridale Begin www. 21Fall merridalecider.com
Scoops Sale Day 15% off groceries 10am -5pm Whippletree Junction 778 422 3310
Les Ballets Jazz de Montréal Friday, October 21 7:30pm, Cowichan Performing Arts Centre $39/eyeGO $5 www.cowichanpac. ca 250 748-7529
Zoe and the Zephyr’s blues/jazz renditions Duncan Showroom 250-748-7246 $20
ShoDai Chanting 7pm Nichiren Peace Centre www.viretreats.com Tommy Douglas Dinner Event Fundraiser, Quw’utsun’ Cultural Centre $100 For info Anne Balding, 250-710-0351 Shirley Gnome XXX comedic singer/ songwriter 8pm Duncan Showroom
Deadfest Concert Costume Party, Duncan Community Lodge $25 adv/$30 deadfest.ca 108 Sun Salutations hosted by YTTs 30 12:30-2:45pm Harmony Yoga, Duncan For info 250 597-1919 Event by donation NMA Big Band directed by Bryan Stovell Sunday Jazz 2pm Crofton Pub & Hotel $15
n October 1st, the Savour Cowichan Festival presents their first ever “Octoberfest” held on a floating barge in Mill Bay. Of course, it wouldn’t be a proper Octoberfest without an abundance of beer. Just to be
sure, organizers have invited no less than 10 brewers to be on hand to distribute copious samples. Some, like Red Arrow and Sawmill Taphouse are local, but all the others are from either Victoria or Nanaimo. Representing Victoria are Hoyne, Moon Under Water, Phillips, Lighthouse, Spinnakers and Vancouver Island Brewery. Representing Nanaimo are Longwood Brewpub and Wolf Brewing. There will also be spirits from five distillers (Ampersand,
Have you signed up?
onfirmed Octoberfest VIPs include Vancouver Canucks alumni, Kirk McLean, Jyrki Lumme and Dave Babych.
Epic Octoberfest To Include Multiple Brewers, Distillers And Vips Arbutus, Merridale, Shelter Point and Sheringham), cider from Merridale, Sea Cider and Tod Creek, plus cuisine from Bridgemans Bistro, Husdons on First, Royal Dar Restaurant, True Grain Bread and others. Confirmed VIPs include Vancouver Canucks alumni, Kirk McLean, Jyrki Lumme and Dave Babych. Octoberfest happens on October 1st from 6-9pm
at Mill Bay Marina. Funds raised support the Canucks Autism Network, an organization that directly supports individuals and families living with autism in the Cowichan Valley. Festival Chair Janet Docherty said there are still tickets available, but not for long. To book yours, visit www.savourcowichan.com
Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
Crab Fest in Cowichan Bay
Cowichan Bay Maritime Centre Crab Fest Fundrasiser - Sunday, October 2
he Cowichan Wooden Boat Society is proud to host its 2nd Annual Crab Fest dinner on Sunday, October 2nd. In conjunction with ‘Savour Cowichan’, funds raised from the event will support the Cowichan Bay Maritime Centre’s Pier Reconstruction Project. The historic 89 metre pier now requires major reconstruction in order to maintain it as an important community asset and major tourist attraction in Cowichan Bay. Many enjoy a stroll down the pier to gain a better view of the bay. Others like to take in the interactive displays and exhibits housed along the way in the three pods and pavilion. For the young generation, there is the popular children’s boat building booth located in the
second pod along the pier. As with all wooden structures, the time has come to ensure the pier will be around for many years to come. The Cowichan Wooden Boat Society must raise upwards of $500,000 to fully reconstruct the pier to like-new condition. Crab Fest is a great way to show your support of the project. Come on out for a fun and family-friendly event with cracked crab straight from the pot, local corn on the cob, salad, and bread for sopping up. Beer, wine and soft drinks will be available for purchase. Come enjoy the ambience of an old-fashioned open-air crab boil. To accommodate all, there will be two sittings at 5 pm and 7 pm. Only 200 Dungeness crabs will be available, so get your tickets today. Tickets are $25; call 250.746.4955 or email firstname.lastname@example.org. Submitted by Sharon McLeod
BEADS BEADS BEADS
9752c Willow St
250 324 2227 Open 7 days a week
Best prices on the island • HUGE Selection • Workshops & Classes Beading I Kumihimo I Bead Weaving I Viking Knit I Herringbone and more!
rt and nature lovers alike will undoubtedly be in their element when the 8th annual WildWings Nature & Arts Festival kicks off six weeks of activities October 6. Embodying the spirit of the Cowichan harvest season with its very ethos of blending the natural world with human creativity, WildWings festival offers activities such as educational walks through Somenos Marsh, hikes up Mt. Tzouhalem, bird watching, bird feeding tips, Kids birding contest and even a ‘Sip and Spot’ event involving bird watching at local wineries. The October 6th festival launch showcases the “Artist of the Somenos” who annually, with the financial support of Lance and Liz at Just Jakes, creates a unique piece of artwork for Just Jakes permanent WildWings collection. New to 2016, Just Jakes is dedicating its loft area to the artwork created specifically for this festival over the past eight years. The loft will be known as the WildWings Loft. It’s an extra special year because
Image Barry Hetschko
WildWings Nature & Arts Festival offers 30 Cowichan Valley Events this fall the Somenos Marsh Wildlife Society will be hosting the North American Trumpeter Swan Society’s 3-day Swan conference as part of the WildWings Festival in November. Highlights of the conference include a public, expert panel discussion and public forum on how we can better balance waterfowl and farming in the Cowichan Valley as well as a gala dinner featuring world-renowned Canadian
painter, Robert Bateman as the keynote speaker. WildWings festival is inspired by the nature of the Cowichan Valley and places like the Somenos Marsh Conservation Area wetlands, a resting place for thousands of migrating birds, including Trumpeter and Tundra Swans and many types of ducks and geese.
WildWings Festival Launch and Art Show Opening Reception Date: Oct 6, 6-10 pm Location: Just Jakes Restaurant To register for events or to learn more about the festival and Swan Conference visit www.wildwingsfestival.com Submitted by Paul Fletcher
back, relax and enjoy all of what the Cowichan Valley has to offer. We will have fantastic vendors, delicious food and of course wonderful wine tasting and spectacular views of the Cowichan Valley.
Image Derek Ford
Altered Olives Vintage Market at Blue Grouse Vineyard
oin us for a beautiful day filled with vintage shopping, creative artisans, speciality vendors, food trucks and wine! Altered Olives hosts a vintage market at Blue Grouse Estate Winery & Vineyard! Expect an exclusive enjoy a shopping opportunity from an array of talented artisans & vendors. This Vintage Market is fun for the whole family and will be an indoor and outdoor event. There will be two food trucks on the grounds as well as some cheese and charcuterie available inside
Blue Grouse Winery. Come early with your coffee in hand or join us for a scrumptious afternoon lunch. We hope this opportunity allows you to get your holiday shopping started or to grab that exceptional something for that special someone or maybe even a gift for yourself? It is best to plan ahead and bring cash to this event, many vendors do not accept debit/credit. We highly recommend this just in case you fall in love with something. For faster entrance, carpool - but if you are looking for a dining table or a larger piece of furniture -
by all means bring the truck! Blue Grouse Winery will be open for wine tasting and purchases of wine by the glass or even a bottle to take home. A special event to sit
A little information about Blue Grouse Estate Winery & Vineyard: As one of Vancouver Island’s oldest estate vineyards and a long-time family-owned winery, Blue Grouse produces exceptional Cowichan Valley wines which express their place of origin – and a lot of personality, to boot! Elegant, fresh, cool-climate style, rich in balanced acidity, and intense in flavor, Blue Grouse wines are meant to be enjoyed and sure to be remembered. If you haven’t seen the new tasting room – this is your chance to check it out and buy your Thanksgiving wines! Saturday, October 8 11-4pm. Located at Blue Grouse Estate Winery 2182 Lakeside Rd, Duncan.
“Live the Island Dream” Nick Brown
Realtor/Associate Broker Pemberton Holmes 23 Queens Rd, Duncan, BC 250-710-3732 email@example.com
“Building furniture while building lives”
Wo o d w o r k s
rom pens to kitchens, the Providence Farm woodworking program is eager to design and craft a one of a kind piece for your home or office. We use a blend of traditional and modern building techniques to meet our high quality standards, so that your furniture can be enjoyed for generations. Our commissions directly fund therapeutic programming, providing our participants with materials, tools and machinery, and high quality artisanal instruction.
Contact: firstname.lastname@example.org 250-746-4204 ext.27 Eat, Drink and Support Local
from grocery stores, markets and farmers. She adds, “these fruits and vegetables are donated due to being inglorious (aka imperfect) or because the stores shelves need to be cleared to make way for new stock. All of the fresh food however is still very much healthy and usable for reclaiming into meals or preserving for another date. If not reclaimed these foods generally end up in the landfill.” Another key focus of the grant is to help bridge the gap of isolation and food insecurity amongst seniors by encouraging them to share past experiences on food preservation. “According to Food Banks of Canada, Senior Disability Pensions don’t cover basic needs,” explains Dorby. “Seniors face a whole array of issues by not having their basic needs met. By facilitating workshops and community meal preparations, our hope is to connect different generations in our community together and give old skills new life.”
Preserving Our Wisdom
reserving Our Wisdom is a play on words encompassing the lost art of food preservation, produce reclamation, and the great knowledge of our community’s elders. Funded by New Horizons for Seniors, a grant from Employment and Social Development Canada, Cowichan Green Community (CGC) is hosting 20 FREE food preservation workshops and 8 FREE community meal workshops over the next six months. Under the name Preserving Our Wisdom, our projects aim to teach or feature a variety of preservation techniques in workshop format from pickling, dehydration and freezing, to water bath and pressure canning. All workshops and community meal preparations include elder mentors who are present to share their wisdom and their skills with younger generations. “A unique feature of this project is that we are also focused on using “waste” or surplus food for our preservation,” explains project co-ordinator Jennifer Dorby. Produce for the workshops are being collected through CGC’s FruitSave gleaning program as well as in-kind donations
There are two workshops confirmed for this month: Canning Green Tomato Chowder on October 3rd and Making Sauerkraut on October 22nd. Anyone can sign up but space is limited. If you are interested in becoming involved as a senior facilitator, to take part in classes, or wish to learn more about the program please visit our website - http:// cowichangreencommunity. org/project/preserving-ourwisdom or contact Jennifer at 250-748-8506, jennifer@ cowichangreencommunity.org. Jennifer Dorby, Food Security Coordinator, Cowichan Green Community
Fall Dinners at Merridale Cider Merridale’s seasonal dinner series, highlighting limited releases from the distillery and cidery, will take place every weekend. Kicking off on October 21, the first evening will start in the distillery with owner Rick Pipes sampling BC’s first and only 10 year Cognac style brandy followed by a 3 course French influenced dinner. Every weekend menus will change to highlight the harvest theme. Stay tuned to merridalecider.com for menu creation and details.
Tommy Douglas Dinner Event The Cowichan-MalahatLangford (CML) NDP Riding Association invites you to join us for a Tommy Douglas Dinner Event at the Quw’utsun’ Cultural and Conference Centre in
Duncan on Friday, October 21st featuring guest speakers CML MP Alistair MacGregor, former Nanaimo-Cowichan MP Jean Crowder and former Vancouver East MP Libby Davies. Tickets $100. We hope you can join us for this evening of celebration! Dinner, silent auction, speakers, meet the new executive and catch up with friends For info contact:Anne Balding, 250-710-0351 or email@example.com
Oktoberfest Cooking Class Join us for an evening celebrating the Worlds largest Folk Festival as Chef Perry lets his hair down and shares his wealth of knowledge on just a few of the traditional German comforts. With a true passion and craft for working with pork such as sausages, charcuterie and pork belly he is also excited to share the art of pretzel making. Perry is a Master of Beer so be sure
250 715 6174
Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
S A I t i R S O E O A 3 H
to join us for what will be an incredible evening of comfort foods and good beers... and no, there will not be any um pa pa bands on this night. October 18, 163 First St. Duncan, 250-597-0066
Cook Ahead Grains for Easy Wholesome Weeknight Meals
Power Play Golf Tournament Stick handle your way around Arbutus Ridge in Vancouver Island’s most rewarding golf tournament, over $30,000 in prizes! 8:30-9:30am, Registration, 10am, Shotgun Start, 3pm, Balcony Shoot Out, 4pm, Puck Drop Early registration $135 after October 5/$145 October 22, Arbutus Ridge Golf Club 3515 Telegraph Rd, Cobble Hill 250.743.5000
Pam Stiles is the owner of Scoops Natural Foods at Whippletree Junction. 778-422-3310
Cooked grains like brown rice, quinoa, wheat, and spelt make wholesome alternatives to white potatoes and pasta at meal times. These nutritional powerhouses are an excellent source of protein, fibre, iron and vitamins. Try a variety of grains such as barley, millet, buckwheat and farro to discover your
favourites. Cooking larger or harder grains like kamut, rye and spelt may require overnight soaking before boiling and simmering slowly. Cook ahead enough grains to plan your meals around. Store in the refrigerator until ready to use and freeze any leftovers for future slow cooker recipes. Cook grains with vegetables for a complete side dish, or use cold in seasonal salads. Grains are great fillers for both meat and meat-free burgers, loafs or meatballs. Grains can also be used as a meat substitute in chili and stew. Here is a great Thanksgiving recipe using whole grains:
SUNDAY SHOWS ARE BACK! October 2 • 2pm Sue Newman with Jock Budelman on sax and ﬂute
October 9 • 2pm
Commodore Big Band
with vocalist Kim Greenwood
October 16 • 2pm
Wanda Nowicki Quartet
with Derrick Milton, Trumpet, Ian Van Wyck, Bass Laurent Boucher, Drums David Lippincott, Guitar
October 23 • 2pm Monik Nordine Trio with pianist Brent Jarvis and Bruce Mieikle on bass
October 30 • 2pm NMA Big Band directed by Bryan Stovell vocalist Sydney Needham
Quinoa Stuffing courtesy Scoops Natural Foods 6 stalks celery, diced 2 1/2 cups cooked quinoa 1 tablespoon fresh/dried sage 1 teaspoon of veg stock powder 1/2 teaspoon salt 2 Tablespoon butter 1/2 teaspoon black pepper 1 onion, chopped 2 tablespoons chopped fresh flat-leaf parsley Optional – ¼ cup dried cranberries, slivered almonds or toasted pecans
1534 Joan Avenue Crofton All shows are $15 at the door.
Preheat the oven to 350°F. Melt the butter in large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes. Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan and bake for 30 minutes. Garnish with parsley before serving.
T EAR ge H e th illa ed inn Bay V t a c Lo wicha o of C
Open Weekdays 7:30am-6pm Weekends 8am - 6pm Closed TUESDAYS
Keep cozy by our warm fire!
•ALL DAY BREAKFAST •HEARTY SOUPS •Hot Drinks •Nasi Goreng •Jamaican Patties
Delicious food made fresh right HERE!
ENVIRONMENTALLY BETTER THAN BURNING!
e down! hen the chips ar w y dl en fri oec We’re
VICE CHIPPING SER
Storm Clean Up Minor Tree Limbing Complete Clean Up & Haul Away Services We Chip up to 6” in diameter and 12”slabs
lso known as a Volksfestival are a celebration throughout Germany marking the end of the harvest and the beginning of the years beer cellaring. These festivals coincide with the end of the hop harvest and would take place well after the grain was dried and stored for the long winter. Predating refrigeration fall to spring was the only time to fill the cellars with barrels of various vintages and recipes. These cellars often where dug deep into hillsides, underneath the breweries or homes; barrels where strategically placed for varying temperatures and the length they were intended to spend in the cellar. Oktober bier or Märzen was placed at the back of the cellar spending nearly a year conditioning and coming to age. The seasonality of Bavarian beers can be seen in their names, when they were brewed and served. Maibocks brewed over the winter and
enjoyed at the marking of spring, Hefeweizens brewed hastily in the warmth of summer after the wheat harvest. Many brewers created what is now a Märzen with some of their finest grains utilizing their most complex malts to build a copper, full bodied, bottom fermented lagerbier. Besides celebrating the end of the harvest there was one very important task at hand, to empty the cellars making room for the next year’s beer. At Red Arrow we’re undertaking a project facilitate the growing of hops for a special harvest ale this Oktober. Collaborating with local gardeners and beer lovers to make a ‘fresh-hopped’ version of our Sweet Leaf IPA has been our pursuit this season, come by the brewery and check out what we’ve fresh squeezed. Fresh Hop Co-Op will be available mid October at establishments on Vancouver Island. Submitted by Zach Blake, brewmaster Red Arrow Brewing Co.
Natural fibre clothing - Hemp, Soy, Organic Cotton, Bamboo & more!
Fall Nomads and Maha Devi beautiful eco-clothing has arrived! Come to Chemainus and check out the NEW STYLES as well as some favourites! BIG selection of natural products, cosmetics, 9738 Willow St, Chemainus 250-246-9838 organic produce and so much more! Hours Mon-Sat 930-530 • Sun 12-4 Closed Stat holidays
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T m w t t h u f a
compost after each planting, that have simplified her farming process with big results.
Green Thumbs and Black Gold The Cow-op.ca online farmers’ market initiative, works closely with local farmers to provide the community with easy access to weekly supplies of fresh and home grown products, with the ultimate goal of promoting local food security and small-scale agricultural viability.
elly Grainger, from Boots’n’Roots Permaculture Farm in Glenora, has been focused on plants for as long as she can remember and clearly has more than a green thumb when it comes to farming. It wasn’t until more recently, however, that Kelly’s attention to her plants became equally split with her careful scrutiny of the soil in which her food grows. Six years ago, Kelly’s cousin took the Gaia College Certified Organic Master Gardener’s course. Her cousin shared with her some of the key points to growing food and plants organically including building soil by layering rather than digging. “No–till was a revelation to me,” explains Kelly. Not only has it saved her countless hours of back-breaking work but it has allowed Kelly to focus on a few key practices, such as layering an inch of composted manure and
In fact, the only crop inputs Kelly uses are compost, comfrey tea, and effective micro-organisms, a natural soil booster made up of common predominantly anaerobic microorganisms in a carbohydrate-rich liquid carrier such as molasses. “The way I farm is not just sustainable,” says Kelly, “it’s regenerative. I put more into the soil than I take out.” As a result, Kelly has transformed her soil in a short time into something that is full of life, and relatively free of pests and disease. She has a handsoff approach to pests. “When I see the aphids, if I wait long enough, I also see the ladybugs,” says Kelly. “When I see the slugs, then the garter snakes are not far behind.” Kelly has farmed various pieces of land in the Cowichan Valley over the last few years but since 2015, has settled into a comfortable land-lease agreement with landlords who believe in her permaculture vision and are letting Kelly farm their property to her hearts’ content. She plans to expand the one acre of field currently in production along with adding chickens for meat and eggs. Over the next few years, she will be planting a food forest full of fruit and nut trees, and berry bushes as well as devoting at least one of the six commercial greenhouses located on the property to citrus including lemons, limes, and oranges as well as pomegranates, and hardy avocadoes. Kelly offers a variety of Community Supported share options including whole-year term, 9 week segments, and 7-week winter shares. Visit her website at www.bootsnrootsfarm.
S OU L
Yam and Pumpkin Facial $68
E S CAPE
ESTHETICS Est. Since 2006
#4 -5777 Trans Canada Hwy, Duncan 250.748.2056 www.soulescape.ca
com to learn more. You can also find Kelly’s beautiful, naturally-grown produce at the Duncan Farmers’ Market, her farmgate at 3467 Glenora Rd., or online at the region’s only virtual farmers’ market,
www.cow-op.ca. Kelly is a proud Cow-op member! Heather Kaye Market Manager www.Cow-op.ca
Cyser Merridale Cider The perfect pairing for pumpkin pie this Thanksgiving – CYSER. Nutmeg, allspice and cinnamon pair extremely well with the sweet and bitter notes found in Cyser. A rich blend of aromatic cider apples and local wildflower honey from our own orchard. Inspired by the finest tradition of Medieval England, where the Normans and Celts credited cyser with magical powers. Perfect with spicy food, curry dishes, or those looking for something sweet to pair with dessert.
Local Pairings for A 2014 Pinot Gris Rocky Creek Winery
A best sellers due to its uniqueness in color. A short skin contact has enhanced the mouth feel and results in a beautiful hint of salmon color, which is getting to be very on trend. It balances well with so many foods Full and smooth on the palate with loads of fruit flavours that continue through a long, tangy citrus finish. This wine really showcases our regional characteristics. It’s great with turkey to handle the heaviness of the meal and also pairs so well with the creaminess of the squash. A great choice to bring out the flavours of the Thanksgiving dinner. $20
2015 Ortega Blue Grouse Estate Winery
Ortega, a cross of Siegerrebe and Muller-Thurgau, is one of the most planted grapes on Vancouver Island. The flavours of this vintage are clear and bright with a bouquet of pear and elderflower. This medium bodied balanced wine with refreshing acidity would pair beautifully with roasted turkey and it’s flavours of dried apricot, green apples and fresh almonds would complement the bounty of a harvest table. $20
2015 Rosé Unsworth Vineyards Our Provençal-styled Rosé offers bright strawberry, rhubarb, cranberry and dried herbs with bright acidity, pronounced minerality and a medium body. All of these characteristics match perfectly with the classic roast turkey, stuffing, and vegetables that define Thanksgiving. $17.40
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O o T c a e i h n c s
50km Thanksgiving 2013 Pinot Noir Averill Creek Vineyard Our Pinot Noir opens with an alluring bouquet of red berries & violets, tobacco leaf & caramel. The silky, medium bodied palate features rich cherry and ripe plum flavours finished with a touch of spice & soft supple tannins. An excellent red wine to pair with roast turkey as it’s medium body and delicate flavours are not heavy or overwhelming. The wine’s earthy notes and red berry fruit are also a lovely complement to cranberry sauce & the herbs & spices in traditional stuffing. $22
Ortega 2015 Zanatta Winery Our Thanksgiving turkey suggestion would have to be Ortega. Our dry Ortega pairs perfectly with the moist turkey and cutting through the gravy while balancing with the cranberry sauce. Being the original grape of the birth of Cowichan Valley wine region it seems fitting to serve it at a Thanksgiving dinner. $14.35
• Restaurant • Deli • CAFÉ • Grocery • 1751 Cowichan Bay Road 250 748 0020 croweandappel.ca Selling and serving fresh and sustainable local seafood, local free-range meats, organic produce, and organic imported oils, vinegars, herbs, and spices, in our deli and on our menu. Serving local wine, cider, and beer, and offering gluten-free, vegetarian, and vegan options. Hours 10:00am - 5:30pm daily lunch from 11:30am daily dinner from 5:00pm thurs/fri/sat
LET US KNOW IT’S YOUR FIRST VISIT FOR 10% OFF YOUR MEAL
Wild Blackberry Dessert Wine Silverside Farm and Winery Serve your version of delicious pumpkin pie with a pinch of cinnamon on fresh whipped cream followed by a glass of Silverside Farm’s Wild Blackberry “Port Style” dessert wine for the finishing touch of taste sensation. $20
Idle Hands Red Arrow Brewing Co. Idle Hands pairs well with a classic Turkey dinner as the darker malts impart a slight toffee, caramel flavour that works well alongside turkey, gravy and stuffing. Taste is toffee, malt and subtle orange, aroma orange blossom and vanilla. Colour chestnut brown.
Jeff Downie, Owner The Old Firehouse Wine & Cocktail Bar
t’s a wedding not to be missed! A marriage of les nourritures terrestres— the fruits of the earth. And what fruits they’ll be! On Monday, October 24 The Old Firehouse Wine & Cocktail Bar and Emandare Vineyard are presenting an evening of food and wine pairing emphasizing the local, seasonal foods prepared in the “scratch” kitchen of The Old Firehouse and wines made through the natural wine making practices of Emandare. “We are so excited to do this dinner together with Jeff at The Old Firehouse,” says Mike Nierychlo, who with his wife Robin, is the owner and winemaker at Emandare. “I believe that Emandare and the wine bar share the same passion for what the Cowichan Valley has to offer, and importantly, what the future of this valley has in store.” Autumn is a busy time at the vineyard, with harvesting in full swing and grapes for future wines being clipped from the vines. The same
happens in the fields of our valley, where foods are harvested for the fall menus and our kitchen tables at home. It is a season of plenty. And what better way to enjoy such plenty than with friends, together, at a special evening. Mike and Robin will tell you about their wines—how and why each of their wines were chosen for the food courses you’ll be eating. Want to know where your food comes from? Is it prepared on site? You’ll get that story too, from the kitchen at The Old Firehouse. “My adventure with the food, wine and cocktail bar brings exciting partnerships in events such as this,” says Jeff Downie. “And there’s no question that my days as an antiquarian bookseller has me turning to look at history, too. The pairing of foods with wines is a centuriesold relationship between a region’s cuisine and its wines. Winemaking and food preparation traditions throughout the wine growing regions of the world have evolved together and it is this tradition that we’re bringing into today’s world in our own Valley.” That this marriage is an old one can be found in some of
Images Cory Towriss
A Marriage of Food and Wine our earliest histories. “Wine brings to light the hidden secrets of the soul, gives being to our hopes, bids the coward flight, drives dull care away, and teaches new means for the accomplishment of our wishes.” wrote Horace, the leading Roman lyric poet in the time of Augustus (63 BC to 14 AD), the founder of the Roman Empire. Wikipedia says this of food pairing: “the traditions of conviviality from Rome’s earliest times, was inherited in part from the Greeks. But in contrast to the Greek symposium, which was primarily a drinking party, the equivalent social institution of
the Roman convivium (dinner party) was focused on food.” The menu was in its final ‘design’ as I wrote this, so please check out The Old Firehouse Wine and Cocktail Bar’s facebook page for a glimpse of your meal. It will be a creative, fun and simple presentation of les nourritures terrestre. Phone for reservations at 250-597-3473. The date is: Monday, October 24th at 40 Ingram Street, Duncan.
Upcoming EVENTS Saturday, October 15
Milanese (Northern Italy) Mushroom Dinner Saturday, November 12
Moscow (Russian) Mushroom Dinners
For full details visit www.deerholme.com BY RESERVATION ONLY
4830 Stelfox Rd, Duncan
10445 CHEMAINUS ROAD - RESERVATIONS 250 324 3777
For ReservationS 250 748 7450
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local businesses team up to showcase the work of many of the talented artists that call the Cowichan Valley home. The original brainchild of Cynthia Rome, when three businesses participated and only female artists were involved, this fabulous event has grown to include more than 20 businesses and includes both male and female artists from a range of genres. The list now includes floral artists, writers, sculptors, silversmiths, painters, graphic designers, musicians – an endless list that represents the gifted artisans located in our valley.
Under The Red Umbrella ArtWalk
Bring a parent, a partner, a friend or simply come on your own and soak up the ambience created by an evening of culture in our lovely, eclectic and walkable downtown. The event is scheduled from 5:30 to 9 pm. Simply look for the red umbrellas displayed by participating businesses and drop in for a very special experience that will most certainly delight and stimulate your right brain! Perhaps drop into the Wine Bar afterward and share a bite with friends.
owntown Duncan will once again be transformed into a pop-up art gallery. Hard to believe, but this fall marks the ninth edition of the fabulous Under the Red Umbrella Artwalk, where
Maps listing the participating businesses and the artists that they will be showcasing will be available in early October. For more information do visit the Downtown Duncan BIA website or
THE SECOND HANGER BOUTIQUE CONSIGNMENT
Accepting Fall items by appointment. Online appointments available on Calendly.
20% off new arrivals October 4 - 8th!
Looking for the following items: Boots, Leggings, Dresses, Tunics, Sweaters, Workout Gear, Outerwear, Handbags and Shoes
3541 COBBLE HILL ROAD In the heart of Cobble Hill
firstname.lastname@example.org “Like” our Facebook page. Mark your calendars now for this very special downtown evening – Thursday, October 13th, 5:30 to 9:00 pm. See you downtown at Under the Red Umbrella!
LIVE CRAB • FRESH FISH • LOCAL SHELL FISH AND MORE!
Thanksgiving Salmon with Local Seafood Stufﬁng Courtesy Chef Leana Meyer
8 Ounces 1 Cup 1 1 2 1/2 Cup 1 Cup 2 Tbsp 4 Cloves 1/2 Cup 1/2 Cup 1/2 Cup 1 To Taste 1/2 Cup
Whole Salmon 4 - 6lbs, butterﬂied or 2 bone out ﬁllets, skin on Crabmeat, freshly shucked or the meat from 1 crab, approx. 1.75lbs Handpeeled Shrimp or chopped Spot Prawns Onion, ﬁnely chopped Shallot, thinly sliced Celery Stalks, Panko bread crumbs Toasted bread cubes/croutons Butter Fresh Garlic, minced Fresh Chives, chopped Fresh Parsley, chopped Fresh Basil or Tarragon, chopped Lemon, Zest and Juice Salt and Fresh Ground Pepper Olive Oil for brushing
*In lieu of fresh herbs 2 Tbsp of a Seafood Seasoning of choice could be used. Many varieties available in our gourmet foods section.
Cowichan Bay Seafoods
Fall Hours Open 7 Days a Week 10 am to 5:30pm
Preheat oven to 425F Method 1. If using spot prawns, peel and cut in half. Have crabmeat shucked and ready to go. 2. Heat butter on medium, sauté onion, shallots, celery and garlic for 1 minute until soft and aromatic. If using spot prawns add these now and cook for 1 minute. 3. Fold in crab, shrimp, panko, croutons, herbs and lemon zest. Gently mix, season with salt and pepper to taste and set aside. 4. Lay whole salmon out, make 3-4 incisions in the salmon skin about 1-2” long evenly from head to tail to avoid the skin curling as it cooks. Open ﬁsh and squeeze lemon both inside and out and lightly salt and pepper. 5. Generously arrange seafood stufﬁng in the middle of salmon and close the ﬁsh. Gently tie with kitchen string for roasting or stitch with toothpicks to hold in place, brush with olive oil. If you have more stufﬁng than will ﬁt place remaining stufﬁng into a roasting dish to cook covered separately. 6. Preheat baking tray, lay oiled salmon on hot tray and bake for 20-30 minutes, this will vary based on the temperature of your stufﬁng when starting. Do not over cook or it will be dry. 7.To serve, use two wide spatulas. Lift head end with one and middle to tail end with the other and swiftly slide onto serving platter. 8. Serve warm with all your other favourite Thanksgiving side dishes. *To prepare ahead follow steps 1-5 up to 1 day in advance, make sure to cool your stufﬁng before layering in the salmon. Bring to room temperature for 15-20 minutes before cooking and allow for an extra few minutes in the oven.
VISIT US AT THE VICTORIA PUBLIC MARKET 1701 DOUGLAS ST, VICTORIA 778-433-4385 E-mail: email@example.com
It’s Apple Season
hen autumn arrives we always think of the harvest. We own and operate Tanner’s Orchard in Cobble Hill and this time of year we are busy harvesting our certified organic crop of Liberty apples. We are passionate about apple growing! Some of you may know us from Tanner’s Orchard in Saanich, where we grew 50 varieties of apples, pears and plums. If someone had told us back then that we could produce apples with the use of no harmful chemical pesticides or fungicides, we wouldn’t have believed them. But we are now doing just that. We chose to grow Liberty apples because it is the perfect variety for this climate. The Liberty apple was developed by the New York Research Station to be disease resistant. Our temperate rain forest climate on Vancouver Island has wet and mild conditions, particularly in the spring. All that precipitation produces the right conditions for fungus to thrive. One such fungus is apple scab. Organic orchards spray fixed copper and or elemental sulphur, verses chemical fungicides used by conventional orchards. The wonderful thing about
the Liberty apple is that it resistant to apple scab, therefore no fungicides sprays are needed. Codling moth is another major pest of apple trees. We control Codling moth by hanging hundreds of pheromone strips throughout our orchard. Pheromone strips release the scent of the female codling moth thereby confusing the males (who says males are confused easily)! The Liberty apple is a tangy, crisp and delicious apple that is good for eating, cooking and juicing. This variety comes from a NON GMO cross between a Macoun apple and a crab apple. The parents of the Macoun apple are the McIntosh and a Jersey Black. The crab apple parentage is what gives the Liberty its disease resistance. We welcome visitors to our farm throughout September and October. We are open for apples sales, (while supplies last), on Saturdays and Sundays 10:00am to 5:00pm. Liberty apples are sold at various local health food and market stores on Vancouver Island. www.tannersorchard.ca Patsy & Bruce Tanner Own and operate Tanner’s Orchard in Cobble Hill
For full design/build service, give us a call
p 250.746.5372 • firstname.lastname@example.org • www.davidcoulsondesign.com 20
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but are present on the Island.
Dog trainer Bev Maahs and Wolfy
Is Your Dog A Truffle Dog?
ev Maahs is the only instructor teaching Truffle Hunting on Vancouver Island. She is a contractor with The Truffle Dog Company out of Washington state and has also been a dog trainer for 5 years certified by the Karen Pryor Academy for Animal Training & Behavior. Below Bev shares her passion and experience teaching dogs to truffle hunt. My own dog is a German Shepherd that I use for truffle hunting as he loves to use his nose and find many scents including the ones he is trained for. I train dogs for pet dog manners, reactivity, and scent detection, including Truffle hunting. Dogs have such a keen sense of smell, and they â€œseeâ€? the world
with this amazing organ. Dogs have been trained for military and police bomb detection, illegal substances, banned food, endangered animals, and cancer as well as Diabetes, I find their capabilities quite fascinating. They are so much more than just a dog, they are amazing companions that have different abilities than our own. This is partly what make the human canine relationship so interesting. I started teaching dogs to find food, then scents, and found that dogs really love the game, including my own dogs. There are native truffles, such as the Oregon whites and Oregon blacks on the island there are also many other types of truffles, which do not have culinary value,
Any dog at any age, can be trained to hunt truffles, and any dog breeds or mixes. I have many students with different breeds that are successful, and there is a large amount of Italian Lagotto Romagnalo dogs on the Island which are traditional truffle dogs in Italy. I love this recreational sport for reactive dogs, and dogs that want to work. If you like to get out in the forest and do things with your dog, this is a great way to enjoy nature, outside with your dog, and perhaps find some truffles for your dinner tonight. It is important to note, great for family dogs, that want to do fun things, truffle hunting is a game to the dogs, we want it to be fun, that way your dog loves to find them, because it is fun! It is important to note that truffle hunting is meant to be recreational and fun for your dog and yourself. Yes, truffles are fun to find and do have culinary value, but they are not a way to make money. Hunting truffles with dogs is environmentally friendly because they indicate what they are trained for, which is ripe truffles, when they find them you both can dig them up, but then putting the dirt back and making sure it is not disturbed too
much is important. This is why having trained dogs, is the way to do this, and they are much more friendly and biddable than pigs...which were traditional in Europe, but not North America. Finding Truffles is fun, and a great way to walk in the forest, usually dogs will smell the truffles and do the trained indication of truffles being present, then you can dig them up with the dog, and collect them. You should not know that a dog and person has been in the area looking for truffles, as the dirt should be put back as as soon you harvest a truffle. I wanted to take it further, and compete with scents but also do some real world hunting for scents. Canada has limited programs for non police, and military or research students, so searching for wildlife, SAR and cadavers unlike the US, but I did not really want to search for people so I found truffle hunting and which is challenging and fun! Truffle Hunting has 3 levels at 6 weeks long, the first level is all indoors to start with the foundation of teaching the scent. For more information visit http://truffledogcompany. com/bev-maahs
Gift Baskets Gift Certificates Meat & Cheese Platters Cocktail Supplies Gourmet Foods
Codes Organic Farm Roasted Squash
Ian Blom, Executive Chef Old Firehouse Winebar, Duncan 1 Delicata Squash 1 Butternut Squash 1 Acorn Squash 1/2 cup toasted pumpkin seeds 1 cup finely grated parmesan salt and pepper Vinaigrette: 1/4 cup Sherry Vinegar 2 Tbs Maple Syrup 1 tsp Dijon 1/2 cup neutral oil (canola or vegetable) 1. Preheat oven to 400 F. Cut the squashes into 1 inch cube pieces (leaving the skin on. Early autumn squashes have tender, edible skin once roasted) 2. Toss squash pieces with olive oil salt and pepper and lay squashes on baking sheet in a single layer. 3. Roast squash at 400 F for 30-45 minutes or until squash is tender and golden brown. 4. To Finish glaze the squash with the maple sherry vinaigrette. And sprinkle with pumpkin seeds and parmesan. 5. Picked parsley leaves or sliced fresh pear would make great garnishes We use a lot of local farms and suppliers on our ever changing menus. The recipe utilizes some local winter squashes from Codes Organic Farm. We are big supporters of what Denise and Bill do at their great local farm.
Thanksgiving recipes From Savoury Turkey Rub
Hudson’s On First, Duncan Makes 8 Servings Frozen Puff Pastry Sheet (500Gr Pkg) 1/4 Cup Unsalted Butter, Softened 1/2 Cup Sugar 7 To 9 Apples, cored, peeled, quartered a well seasoned 10 inch cast iron skillet Preheat oven to 425 F. 1. Roll pastry sheet into a 10”square on a floured work surface with a floured rolling pin. Brush off excess flour then cut out a 10” round from the square with a sharp knife, using a plate as a guide. Transfer the round to a baking sheet and chill. 2.Spread butter thickly on bottom and side of skillet and pour sugar evenly over butter. Arrange as many apples as will fit vertically on the sugar, packing them tightly in concentric circles. Apples will stick up above rim of the skillet. 3. Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 - 25 minutes. Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes, then remove from oven and lay pastry round over apples. 4. Bake tart until pastry is browned, 20 - 25 minutes. Let cool at least 10 minutes. Just before serving, invert a platter with lip over skillet and using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to the skillet and don’t worry if there are black spots; they won’t effect the flavour of the tart. Brush any excess caramel from skillet over apples. serve immediately. Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours then be reheated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
Chef Steve Elskens, Unsworth Restaurant, Cobble Hill
Zest of an orange Zest of a lemon 4 fresh bay leaves 4 sprigs of rosemary 4 sprigs of thyme 4 sprigs of sage 2 tbsp of fennel seed ½ tsp fresh nutmeg 8 tblsp of sea salt Pinch of chilli peppers Olive Oil 1. Coarsely chop all fresh herbs and put all ingredients in a food processer and pulse until combined. Rub! General cooking guidelines: 2. 35 – 40 minutes per kilogram. After putting in your stuffing rub the bird with olive oil all over and rub about half mixture all over the bird. 3. Save some of the rub to sprinkle on after cooking as well. Thanksgiving is a celebration of harvest, family & friends and a fabulous wine can be the perfect accompaniment to a celebration. Unsworth Sauvignette is a full bodied flavorful white with pear and pineapple notes would pair wonderfully with Turkey.
NEW FALL MENU!
Join us for Waterfront Brunch, Lunch & Dinner OPEN MON - FRI 11:30am / SAT & SUN 10am MILL BAY MARINA • 740 HANDY RD • 778-356-3568 www.bridgemans.ca
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Our local Chefs Truffle Cornbread Stuffing
Bill Jones, Deerholme Farm
We’re thankful for a lot of things, and Thanksgiving is surely one of them! Thanksgiving Baking! ORGANIC & GLUTEN-FREE PIES, CAKES, BREADS & ROLLS
Serves 4 Oven at 375 F Ingredients 1 1/2 cup medium-grind cornmeal 1/2 cup all purpose flour 1 1/2 tsp baking powder 1 1/4 cup buttermilk 1 tsp. salt 1 Tbsp.sugar 1 egg 2 cups corn kernels (fresh or frozen) 1 Tbsp fresh garlic, minced 1 Tbsp truffle paste or real truffle oil 2 Tbsp. olive oil Method: 1. In a mixing bowl, combine the cornmeal, flour, baking powder, salt and sugar. 2. Mix the egg into the buttermilk and pour into the dry ingredients. If the mixture seems dry add a few more spoons od buttermilk until a thick batter is obtained. Fold in the corn, garlic and truffle paste.
Pick up by October 9. Closed Monday Oct 10
3. Place oil in a cast iron skillet or casserole dish and distribute around the pan. Pour the batter on top and smooth with a spatula or spoon.
4.Place in the oven and bake for 30 minutes or until the top is nicely browned and the cake pulls away from the sides of the pan. Test with a toothpick and bake until it comes out clean of batter from the center of the cake. 5. When cake is cool, crumble into chunks and stuff in the cavity of the bird. Roast with the turkey until thoroughly cooked. Can be made up to 2 days in advance or frozen for up to 1 month. This recipe is great as a cornbread to eat with a meal, or crumbled and used as a stuffing for turkey or chicken. The juices of the turkey soak into the bread so make sure the internal temperature of the stuffing reaches at least 150 F (66 C), Truffle paste is available in specialty stores or on line. If you are fortunate enough to have real truffles, add them to the stuffing after it has been removed from the bird for serving.
Plant garlic pointy end up 4-6” apart.
arlic is an ideal crop in our climate with its mild, damp winters and dry summers. The full moon is late this year and there is no cut-off time going into winter. This allows time for the roots to grow in the warm soil and
establish before the cold weather arrives. Soil should be well drained with added organic matter. Separate the garlic cloves from each other and plant “pointy end” up. Leave the papery skins on. Generally, the planting holes should be 2-5cm (1-2”) deep and 10-15cm (4-6”) apart. Mulching your garlic with straw, bark or Sea Soil after planting helps with weed control and protects the dormant cloves. If you are not planning to mulch your garlic, plant cloves deeper than 2-5cm to avoid direct exposure to rain and frost. Cloves benefit from a light watering after planting. Once planted the winter rains will take over your garlic care and you can look forward to an abundant crop next summer. Varieties available locally at Dinter Nursery are: Russian Hardneck from Gabriola Island, Music, Russian Red, Siberian, Mexican Purple, Metechi, Legacy, German White Hardneck, Elephant, Duganski, Bogatyr www.dinternursery.ca Courtesy Bernie Dinter, Dinter Nursery
Chris Roberts having a peaceful sleep.
Temperature Regulation for a Better Sleep
ost of us grow up learning about the 5 senses (sight, sound, taste, smell and touch), without realizing we have many more that play an important role in our body’s ability to function. Some of these other senses are: balance, registering thirst and hunger as well as pain, our body’s ability to accelerate and decelerate and our inherent sense of time. Let’s face it, we all have senses working full time keeping us safe, comfortable and functioning optimally. Our body’s ability to monitor and manage its internal temperature, called thermoception, is also a lesser known sense. We all have something called a hypothalamic temperature sensor found in our brains, and receptors in our skin cells that run signals back and forth, helping our body respond to fluctuating temperatures. Our bodies respond by sweating, shivering or moving to adjust our external room temperatures. We do this all day, everyday. We hardly notice it’s even happening.
How Do We Regulate Our Body’s Temperature While We Are Sleeping? When we are asleep and cannot easily adjust our external surroundings without waking ourselves up, our body has to compensate. Often this is what causes us to overheat at night. We are relying on our bedding materials to help create the ideal temperature environment for us, yet some bedding is not built right to do this. Heat is trapped in and we end up sweating and overheating. Since a cooler body temperature is ideal for a restful sleep, let’s see what we can do to make it easier to get our temperature just right at night.
Seven Ways to Regulate Your Body’s Temperature Effectively While Sleeping: 1. Avoid eating right before bedtime. The digestion process creates internal heat. If you need a light snack in the evening choose bananas, kiwis or cherries for an easy to digest fruit that also contain nutrients that will help you fall asleep.
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2. Although regular exercise will help you sleep better, refrain from exercising at least 2 hours before bedtime. Exercising raises your internal body temperature, in turn signalling your body to be in “awake mode”. 3. Let’s consider snuggling. A lot of couples like to cuddle, yet we all know bodies huddled together create heat. So once you are ready to sleep, find a comfortable position to get your z’s on your own. 4. Choose comforters that can moderate your temperature rather trap the heat in. Wool will wick away your heat and sweat into its bulky open fibres and give your body the space to regulate its core temperature. Conversely, feather down insulates and doesn’t allow for breathability, therefore it pushes your body temperature up throughout the night. 5. Use sheets that are breathable. Most linens over a 300 thread count are too tightly woven to allow for adequate breathability. In order to help your body stay cool throughout the night, your built up heat
needs to dissipate through breathable sheets and linens. 6. Surround yourself with natural bedding materials. Synthetic fabrics like polyester are often not breathable and will cause you to overheat. Most conventional mattresses are made with these synthetic materials and yet we blame ourselves for overheating. Natural fibres like cotton, wool, linen and natural rubber latex will help you manage your sleep temperature. 7. Turn the thermostat down and open a window. The ideal room temperature for sleeping is around 65 degrees.This range will help you keep your body’s temperature at the most ideal level for the best quality sleep throughout the night. With a little bit of effort and thoughtful bedding choices, you can be on your way to a more comfortable sleep. Temperature regulation while sleeping makes all the difference to a quality sleep; one that is undisturbed and rejuvenating.
Making quality sleep a priority are Resthouse owners Chris and Dawn’s passion.
The Colorful Strips On The Olympians: Kinesiology Tape
f you were watching the Rio Olympic games, you might have noticed those colorful strips on athletes – pink, blue, black etc. The tape is commonly called by various brands “kinesiology tape”, and it’s a wonderful therapeutic tool for injury care. It’s wonderful because it’s very effective, inexpensive, and quite userfriendly. Professionals may be more technical in their application, but in general for bruises, sprains, and strains, you can easily apply by yourself as long as the area is reachable, or with a help of a friend.
•Release trapped emotions and ﬁnd health and happiness •Take down your heart - wall and welcome in your hopes and dreams •Achieve self-conﬁdencePioneering reﬂex inhibition and integration work
Call or Email
First appointment free!
Certiﬁed Emotion Code Practitioner 250-597-3686 email@example.com
There are plenty of videos on You Tube explaining various applications of the tape for different conditions. It’s quite simple, and you can treat your own injury on an on-going basis. I know a lot of other tools for injury care; this tape is among the most brilliant for its potency, cost, simplicity, and minimal toxicity. Kinesiology tape was originally created by a western-trained Japanese chiropractor about 30 years ago. So it’s been around for some time, though only in recent years has gotten international attention. My first introduction was a dozen years ago through my brother in Japan. He is a long-time
dental technician, and an avid guitarist. A lot of hand work caused him develop chronic tendonitis, and he cured himself with this tape. Back then, there were a few books available for laypeople there. The tape itself has a very simple construction: elasticized cotton, and adhesive. There is no medicinal ingredient. But because of its unique design of mimicking of our skin, it helps aid the healing process through pressure reduction, and muscular function improvement. So, this is a completely different product from the traditional athletic tape, whose function is to stabilize joints. There are several brands available in the current market. You can purchase them on-line, at sports shops, and some drug stores. Some companies also make tapes for people with sensitive or weaker skin. Once again, this is such a brilliant invention. It deserves even greater attention.
Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
Yaz Yamaguchi practices shiatsu and craniosacral therapy in Duncan.
your mouth will quickly absorb EO’s into the blood stream also. These are potent so you will never ever use more than a drop or 2 per ounce of water Some Oils are so hot…(Oregano…vile tasting but WOW…does it do the job!) it may be only one drop in 8 ounces of water! Adding a couple drops to a Massage Oil is very helpful too. The essential oil will be absorbed slowly over several hours. Let’s call it the “time released” method of aromatherapy. No time for a massage? Apply a couple of drops to the bottom of your feet…the feet have the biggest pores and it is like an IV delivery. Very quick..and also as adult feet are pretty tough they can handle the hotter oils. Remember to dilute for infants, children, and the infirmed. The essential oil’s that I recommend when you have already been exposed to viruses and other diseases are very strong, Frankincense, Melissa, Oregano and Thyme.
Essential Oils For A Strong Immune System
t’s that time of year again! Cold andf lu season!… Aromatherapy is a best friend when it comes to immune support. Just about all Essential Oils will help the immune system. Since all of them have antiviral, antibacterial and antifungal properties to varying degrees - they will help keep most infections to a minimum. Judi Minckler sagewomen@ gmail.com www.mydoterra. com/sagewomen
One of the most beneficial ways for you to get the most from your essential oils is by diffusing them. Hence, the term aromatherapy. Diffusing immune supportive essential oils on a daily basis is a great first line of defence. When you inhale, they go directly to the lungs and are quickly absorbed into the blood stream as they cross the airway/ capillary system. Gargling is almost as beneficial as inhaling. The mucous membranes in
This next group are actually the oils that may help your body build up your immune system. They keep your white blood cells in production. Included are: Bergamot, Roman Chamomile, Lavender, Lemon, Myrrh, Sandalwood, and Tea Tree, doTERRA also has an amazing blend purposely designed for immune support: On Guard Stress is the number one cause of illness. Dealing with a lot of stress?..Look for Frankincense, Geranium, Lavender and doTERRA’s soothing blend, Serenity. These oils are wonderful and gentle enough for daily use. Diffusing these will be a pleasant way to help you help yourself. If you would like to know more, please contact our Cowichan Valley distributor Elizabeth McRae 250 228 1971. www.mydoterra. com/sagewomen
FREE WORKSHOPS Elizabeth McRae doTERRA Essential Oils
Essential Oils 101… learning, one drop at a time
Workshops are every Thursday 7:00-8:15pm Oct 20 or Nov 17 Creating a family pharmacy with the 10 top essential oils Oct 27 or Nov 24 Oils for your home, recipes for healthy and effective cleaning November 3 Learn how your dog can beneﬁt from essential oils November 10 Revitalising skin care and making your own products
PICK A DATE, PLAN TO ATTEND ONE OR ALL OF THESE FREE SESSIONS! Bring your curiosity and ﬁnd out why its so important to look after yourself with the purest oils available. doTERRA essential oils are leading the way. Ensure your spot now RSVP Elizabeth at firstname.lastname@example.org Workshops available in Ladysmith & Duncan
ROWAN HAMILTON MEDICAL HERBALIST
Diploma in Phytotherapy, MNIMH, SCS, DTCM
at a healing place...
250 510 0062
eing invited to write a piece on heart health which might be read by thousands is a great responsibility. I would like to discuss heart and circulatory health in the full context of all medical treatment, knowledge and science whether termed natural or otherwise. Just this year my family doctor has taken extraordinary care to put me through a battery of tests including treadmill, heart monitor and others to evaluate a possible issue. I am glad to say that all appears well. But without the sophistication of the tests and her knowledge and care I would be left uncertain or worse. Soon after I started my clinical career as a Medical Herbalist in England thirty years ago I was invited to have lunch with the local medical doctors. During our discussions Dr Horn asked me how a Medical Herbalist would go about treating right heart conditions. My answer included a range of herbs and treatments which have stood the test of time and are truly effective. Dr Horn’s next question was how I would treat acute left heart failure. I replied that I would get the patient to hospital. We contributed to each other’s work for many years. Heart and circulatory health is multi-faceted and our knowledge is expanding
Heart Health showing up as contributors to degeneration. Diet is vital. Some pharmaceuticals are being reassessed, others are important at specific stages of disease. There are hundreds of factors and an overload of data.
What appears challenging for those who wish to fit all the time. The once solid dogma of cholesterol has been their lifestyle to a healthy heart or those who have been completely re-assessed. We diagnosed with a condition are learning that one diet or treatment does not fit all; that is how to fit it all together. Our Cowichan Valley is each individual is a unique particularly case requiring rich in the a fresh “The good physician resources to mind and treats the disease; support anyone assessment. the great physician concerned treats the patient with their The famous heart heath. who has the 19th century We have disease” physician William William Osler wonderful markets and Osler wrote specialist “The good growers to provide us with physician treats the disease; healthy foods. We have great the great physician treats doctors who can support the patient who has the us, find out just where we disease”. It is to that spirit stand and what is going on that all therapy for heart and with us. They have access circulatory disorders can to all the resources of our aspire. great Canadian health care system. We have stores with Through articles, books and a wide range of supplements the internet information herbs and healthy food with about many of the common knowledgeable people to natural remedies for guide us. circulation have become widely known. Hawthorn and capsicum are used for heart disease. Garlic is used to lower blood pressure. Thanks to Linus Pauling Vitamin C is understood to be very important. The vitamins B6, B12 and Folic acid can address one type of vascular damage. Sugar, now found in many foods as well as on our tables, is being questioned and a potential cause of damage. The short and long term consequences of stress are
W with the medical realties and can guide their patients to a an effective complementary program of natural therapy. They can support us and guide us through our personal life changes and devise our unique program. Heart heath requires all knowledge and a willing subject. Anyone with heart and circulatory concerns can choose to work with science and nature combined. They may already be on medication with medical guidance. Nature can still help. Those who make that choice will experience a revealing journey and a path to greater health. You are never too young to start or too old to make a difference. Rowan is giving a free talk on Heart Health at the Community Farm Store, 5380 Trans Canada Highway, Duncan on October 6th at 6.00 pm. 250 748 6227.
We also have specialists in natural therapies who work
Rowan is a Medical Herbalist and teacher. 250 510 0062
Faye Stefan MA, RCC, DHHP Registered Clinical Counsellor and Certified Homeopathic Practitioner
Path to Wellness: Combining counselling with homeopathy for your emotional, mental, physical, and spiritual needs utilizing Heilkunst Sequential Timeline Therapy.
Dynamicpathways.biz | email@example.com | 250-815-5029
Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
c r fi f r c t
O a c a c h a w A d c o B i c m a S t p T c w t c v o i m l L
T s T t p F w b w T f s
The Cholesterol Myth
e’ve been led to believe that high cholesterol causes heart disease but is that really true? The research that first led to this theory has been found to be faulty and new research today is showing that cholesterol levels alone are not the true culprit. Our bodies naturally produce approximately 75% of the cholesterol in us since it is a necessary component of cellular function to make hormones, cell membranes and even brain tissue, and without it we would die. Also, research has shown that dietary cholesterol does not contribute to high increases in our blood levels of cholesterol. BUT we all know that plague in arteries is a buildup of cholesterol and when too much is there it narrows the arteries causing heart disease. So how can cholesterol not be the problem and yet still is the problem? There are 2 types of cholesterol, HDL and LDL which are really lipoproteins that are the carriers for cholesterol. HDL contains very little cholesterol so when one refers to cholesterol it is the LDL that is being monitored for high or low levels. So what happens to the LDL that creates the problem? The real culprits in this scenario are free radicals. They oxidize LDL and it’s the oxidized LDL that causes plaque to build up in arteries. Free radicals are caused by a weak molecular bond which breaks and leaves a molecule with an unpaired electron. This molecule becomes a free radical and will attack stable molecules to “steal” the
needed electron. This process causes a chain reaction in the body of molecular break down and disruption of cells. Antioxidants are a way to halt this process and stabilize cellular functions. What causes free radicals and how can we prevent them? The body does naturally produce moderate levels of free radicals during metabolism but excesses of free radicals are caused by pollution, radiation, cigarette smoke, herbicides, and processed refined foods that are filled with chemicals and additives. How does one prevent cholesterol from being attacked by free radicals and get those antioxidants in your blood to counteract the free radicals? Eat whole foods, eat organic whole foods when possible, and eat simple foods that have been grown in your area. Eat the basics: meat, vegetables, fruit, dairy, whole grains, beans and legumes, nuts and seeds. Eat foods that do not come in packages with a list of ingredients too long to memorize with words you can’t pronounce. This Thanksgiving don’t worry about how much butter is on your locally grown carrots and potatoes or how many pieces of turkey you gobbled down. Eat real food and give your body what it really needs. Take care of your cholesterol and it will take care of you. Faye Stefan is a Registered Clinical Counsellor and Certified Heilkunstler and Homeopath Dynamicpathways.biz
The health beneﬁts of mushrooms.
Paul Stamets, D.Sc. has been a dedicated mycologist for over forty years. Over this time, he has discovered several new species of mushrooms, and pioneered countless techniques in the field of edible and functional food mushroom cultivation.
Lions Mane, Cordyceps, Reishi, Maitake, Chaga, Turkey Tail, Agarikon, MyCommunity and Stamets 7 Stamets 7® is a blend of seven mushroom species to support general immunity. Many use Stamets 7® as a functional food multiple for maintaining peak performance and health. MyCommunity® is the 17-Species Multi Mushroom Complex originally created by Paul Stamets—a comprehensive Host Defense® formula for Supporting Natural Immunity. Guaranteed identity of each mushroom, made with certified organic mushrooms, non GMO verified ingredients, U.S. grown and processed, produced under the direct supervion of Paul Stamets, D.Sc. proceeds help to save bees, trees, people and planet. Come on in and see us at Lynn’s Vitamin Gallery and our knowable staff would be happy to assist you.
HEALTH FOOD STORE Village Green Mall, 4-180 Central Avenue, Duncan
250 748 4421 www.lynnsvitamingallery.com
Sufi Lee Masters and her students
Cultivating Good Posture and Strong Bones Chun Yuen Quan
‘Xing Shou’ seminar Taught by Sifu Lee Masters Glenora Hall
Saturday 15 October 1-5pm Sunday 16 October 11am-3pm firstname.lastname@example.org
250 748 4060
here is one powerful way to stay feeling young ~ good posture! Nothing ages us more quickly than standing, walking and sitting stooped and slouched over. We can stay young simply by allowing the energy to flow the way that Nature intended. We are designed to effortlessly gather Qi (energy) from Nature through acupuncture points all over our bodies. This can best happen when we are relaxed and when we maintain ‘good posture’ which means: ~ the top of our head faces the Sky (from which a lot of Qi comes to us) so our Baihui Point, where a baby’s head is
soft at birth, faces upwards ~ our chest is open in a relaxed way so that Qi will enter through the ‘windows’ on either side of our upper chest, Qihu Points ~ our hips and pelvis are not pushed forward or tucked under which causes Qi to leak out through the acupuncture point at the back of the waist ~ our ‘back door’ or Mingmen Point. ~ our head, hips and feet are above one another creating a straight line, keeping the channels open for the Qi to flow more easily and fully. Good posture not only allows energy from Nature to enter our body more efficiently,
25 Years Experience of Lutherie in the Italian Tradition.
Making, repair and restoration of Violins, Viola, Cello, Double Bass, Harp, and all manner of Stringed Instruments. 250-749-6563 email@example.com www.zakviolins.com
Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
but also gives room for our internal organs to work properly. If our internal organs are squished, they can’t function as well, so we sit, stand and move with proper posture to give them space. We also need to ensure that our bones stay strong enough to support our body. A wonderfully effective way of strengthening our bones is Chun Yuen Quan ~ martial arts movement for health. As the movement we practise puts demands on our bones, the blood circulation will go there and they will become stronger and the marrow inside will not be brittle and dry but nice and flexible, moist and soft.
Chun Yuen Quan is not Qigong per se, but I teach this skill, not only because is it fun, but because it noticeably cultivates good posture and strong bones, keeping us healthy and feeling energized and youthful. Chun Yuen Quan classes are ongoing. In a mid-October seminar, I’ll be teaching a form called ‘Xing Shou’ (pronounced Sing Sow) that focuses specifically on establishing better posture. All are welcome. No experience necessary. Come and enjoy. Lee Masters teaches Wild Goose Qigong at the Rivendell Yurt in Glenora. www.wildgoose qigongcentre.com
Ziggy Marley Comes To Duncan
ne of reggae’s finest musicians, Ziggy Marley is set to perform live onstage for the first time at the Cowichan Performing Arts Centre bringing with him his message of humanity and togetherness and the need to unite as family through the power of song.
An exclusive Vancouver-island performance, Ziggy Marley brings his message directly to the people as this legendary reggae-man embarks on a world tour showcasing music from his self-titled album Ziggy Marley. With his own distinctive reggae sound, he weaves elements of rock, funk, soul and pop with music inspired by empowerment, enlightenment, freedom and, as with many of Ziggy’s songs, the higher power of love.
The HUB Film Club is a new community cinema at the HUB in Cowichan Station. Our aim is to bring people of all ages together over good films and of course, popcorn! The Hub Film Club will be showing a film on the fourth Friday of every month all the year ‘round and we invite you to be a part of it, in fact it can’t exist without you! Annual membership begins May 1st of any given year and is just $25 per person (18 years and older). Age 18 and under - admission is by donation with a club member. You can join at any time in the year and since we are almost at the half-way point we are offering memberships for $15. Once you have become a member the films are free!
The Hub Film Club
We project films of excellence both classic and new, Canadian and International, for families and for adults. We have access to new theatrical releases approximately 4 months after their 1st run in professional theatres. Run by valley native Melanie Watson, the club was inspired by her recent 4 years operating a floating cinema on the river Thames in the city of London in the UK. “Showing films was a fantastic way of creating a small community inside a very big city.” Proceeds support the wonderful community centre that is the HUB (www.cowichanstation.org). You can become a club member at the door at any film night or join on-line by contacting firstname.lastname@example.org or on facebook: @HUBfilmclub for more information and to see what films are coming up next! This month on October 28th the HUB Film Club gets spooky with New Zealand vampire mockumentary “What We Do In the Shadows”. Directed by Taika Waititi (Flight of the Conchords/ Boy/ Hunt for the Wilderpeople), it’s a hilarious spoof of the vampire/horror genre and yes, there are werewolves too. If you are planning on coming to see a film, doors open at 6:30, films show at 7pm. In homage to old-time movie going, a short is shown before the feature film. Remember to bring a cushion to put on your seat for movie-watching comfort or, as some club members have done, bring a whole couch for a luxury cinema experience!
An internationally renowned singer, songwriter and humanitarian, Ziggy Marley has built a music legacy worthy of his legendary family name. His musical history dates back to ten-years-old when he would watch his father Bob Marley record in the studio. Throughout the course of his threedecade career, he continually progresses at every turn with 16 albums, seven Grammy® Awards and an Emmy® to his credit. Monday, October 17 7:30pm,Cowichan Performing Arts Centre, Tickets $65 www.cowichanpac.ca
See you at the movies!
locally grown, organic and delicious
Ol’ MacDonald Farm Fresh FALL PI C Ki n s’ winter squash, cabbage, leeks, onions, garlic, beets, salad greens, mustard greens, eggs and MORE! +jack o’ lanterns for carving, and Mila’s beautiful flowers Visit our booth at the Saturday Market on Ingram St
Paulina Kee is a member of the Forest yogini Collective. She teaches private clients and weekly yoga classes at the Hub and CVRD. For more information email@example.com
elaxing does not come easy to many of us. It takes practice. Yes, relaxing takes practice. Many of us sleep very little and not very deeply, work a lot and rush around most of the time. It’s stressful. It tightens our muscles and taxes our nervous systems and we bring this state of mind into our homes, relationships, and interactions with people we don’t even know. Let’s stop
for a moment. We’ll get back to our list of things to do but for now let’s give our brains, joints and cells an experience other than stress. Sit or lie down. Close your eyes or have a soft gaze. Notice the quality of your breath. Is it shallow? Now breathe into the deepest part of your lungs. Exhale. Breathe into your belly and practice gently deepening
and slowing down your breath. With your mind’s eye scan your body. Are your eyebrows lifted? hands gripping? chest tight? Soften whatever you notice is tense. Let your thoughts come and go. No need to analyze or buy into them - which by the way is very liberating. Keep your belly soft and if your eyes are closed, focus on the dark space underneath your eyelids. This allows your thoughts and emotions to rest. Let yourself drift to a place of infinite time and space. You are practicing savasana. You are practicing how to relax. You are integrating new experiences and releasing the “stuff” that no longer serves you. This is similar to
Savasana drinking water when we are chapped and dehydrated, it’s refreshing and necessary. Practice for 5 to 15 minutes. Be sure to practice in a place where you feel safe and comfortable. Move slowly when you come out of the pose. Take a few minutes of quiet to transition to the next part of your day. Notice the impact that taking the time to lie down and rest has on the quality of your experiences. Wishing you well.
HARMONY YOGA WELLNESS CENTER OCTOBER SCHEDULE *descriptions of our classes available on our website. Saturday Sunday Monday Tuesday Wednesday Thursday Friday Mysore 6:30 - 8:30 am Deborah Intro Style**
Mysore 6:30 -9:00 am Deborah
Ashtanga Explore Primary 6:30 - 8 am Deborah
Mysore 6:30 -9:00 am Jenesa
Ashtanga Full Primary 6:30 - 8 am Deborah
Yin 9:00 - 10:30 am Nadia
Harmony Flow 9:30 - 11:00 am Jenesa
Happy Hips 9 - 10:30 am Mo
Harmony Flow 9:30 - 11:00 am Deborah
Yin 9:00 - 10:30 am Mo
Ashtanga Fusion 9:30 - 11:00 am Deborah
Gentle Flow 12 - 1 pm Mo
Lunch Flow 12 - 1 pm Deb
Gentle Flow 12 - 1 pm Mo
Somatics - $15 drop in 11am -12:15pm Judy Lamontagne
Core, Hips & Hammies Gentle Flow 11:30 - 12:30am 10:45 -12:15 pm Deborah Devon
Kids Yoga 3-5yrs 1:10 - 2 pm Lia
Chair Yoga 2 - 3:15 pm Jane
Kids Yoga 5-9yrs 3 - 4 pm Lia
Gentle Yoga & Mindfulness Meditation 1:00 - 2:15 pm Bonnie
Yoga Clinic / OCT 9 Learning the Basics 12:30 -2:30pm
Harmony Flow 5:30 - 7:00 pm Jenesa
Ashtanga Fusion 5:30 - 7:00 pm Jenesa
Hatha 4:30 -6pm Asrael
Warm Flow 5:30 - 6:45 pm Nadia
Restorative 4:00 - 5:30 pm Mo
Yin 7:15 - 8:45pm Nadia
Yin/Yang 7:15 - 8:30 pm Nadia
Yin 7:00 - 8:30 pm Nadia
Yin 5:30 - 7 pm Nadia
Ashtanga Fusion Level II 9 - 10:30 am Deborah
~ YOGA ~ WORKSHOPS ~ MASSAGE ~ ACUPUNCTURE ~ HOMEOPATHY ~ HYPNOTHERAPY ~ RETAIL SHOP Come see our Retail Shop for all your Yoga Needs! Clothing, Props & Accessories, Malas, Gift Certiﬁcates and more!
We offer memberships and passes to meet your every need, from unlimited to family punch passes, if you’re new to us try our Special 2-week Unlimited Intro pass for $35 plus tax.
#103 – 360 DUNCAN STREET, DUNCAN B.C. * 250.597.1919 www.harmonyyogaduncan.com
Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
P t c
1 d o
2 a o p
3 b t g e
cne is the most common skin disorder in North America. It is caused by excess production of sebum which then gets trapped in follicles in the skin that are not exfoliating well. Skin bacteria can then infect the area.
specialized treatment. Acne can occur throughout the teenage years and is not uncommon in adulthood. For some older women, acne can be caused by serious hormone imbalances. Persistent adult acne therefore, should always be treated by a physician.
Acne usually begins in adolescence when testosterone production increases. This is the case for both boys and girls. In addition, some skin types genetically do not exfoliate as well and therefore need more
There are different types and grades of acne that require different approaches to treatment. A qualified medical professional can accurately diagnose and treat specific cases according to type and grade.
STEPS FOR TREATING ACNE
1. Exfoliation • Physical methods (Clarisonic Brush, HydraFacial MD) • Chemical methods (AHA’s - Glycolic, Salicylic Acid, Retin) • Accutane is reserved for very severe cystic acne with scarring 2. Blocking Testosterone in women • BCP • Other prescribed medications 3. Antibiotics for severe infection • Topical • Oral
Physicians can often suggest and / or prescribe topical products that can effectively treat grade 1-3 acne. Grade 4 acne which can lead to scarring, requires more intensive treatment.
How Viva Medical Aesthetics Can Help 1. A thorough assessment to diagnose your type and grade of acne. 2. Dr. Pascoe will suggest a combination of either an over-the-counter topical or prescription products. 3. HydraFacial MD is a very beneficial procedure for the treatment of acne as it is a gentle physical and chemical exfoliator.
4. The use of the Clarisonic brush for cleaning is very effective as a mild physical exfoliator (harsh scrubs should not be used on acne as they will cause further inflammation). 5. Superficial chemical peels with AHAs can be used effectively to assist in exfoliation. 6. Sublative rejuvenation and intense pulsed light (IPL) can be used to treat scarring and
colour changes associated with acne. Unfortunately, many people suffer needless worry and self-esteem issues because of a skin condition that can be successfully treated. Many people often also spend a lot of money on products that claim to give results when
really the cornerstone of effective treatment is accurate diagnosis of the stage, severity, and type of acne. Dr. Pascoe Viva Medical Aesthetics
Free language classes, employment and settlement services for eligible newcomers WHERE CULTURES CONNECT www.cis-iwc.org 250-748-3112
#301- 394 Duncan Street Duncan, BC V9L 3W4 250 748-1426 Fax: 250 748 2805 PO Box 1396 #101-626 First Avenue Ladysmith, BC V9G 1A9 250 245-1429 Fax: 250 245-1421 1-800-818-5703 www.palmerleslie.ca
“Saving Friends and Family since 1987” Insurance • Savings • Advice Call for free financial check up
Blueberries & Berry Dessert Wines & Wines 3810 Cobble Hill Rd. Cobble Hill, BC
www.silversidefarm.com 250 743 9149
ho do you know who runs a small business in Cowichan? Bet you can name a few. Perhaps your own. There’s a new group in town that has been diligently working to build high value relationships amongst themselves and within our community. Cowichan Business for Business meets weekly at Sands Chapel’s bright upstairs conference room every Tuesday from 8:30am-9:45am.
Image Susan Q,Cheers Cowichan - Gretchen Hartley, Cowichan Hospice- Janice Winfrey, Sands Chapel
Because Sands has generously donated their meeting room space-in Cowichan (and separately for the Victoria group), a donation of $500 has been made in their name to Cowichan Valley Hospice. Gretchen from Hospice says,”This generous donation will contribute to the development of hospice beds for our community. Thank you Business For Business for making a difference for all families in Cowichan!”
Small Business Owners Make a Difference
A typical meeting starts with a coffee infusion, a 1 minute intro from each member regarding their product/service and any hot news.Then guests are introduced, a group roundtable conversation takes place, sometimes based on an issue or question from a member. With our 15 and growing members in Duncan, we have a wealth of business experience represented and no shortage of advice or cautionary tales. We finish with announcements/events, thanks and referrals. Our mandate is to build high value relationships. We support each other and share knowledge and insight about how to grow our businesses and deliver high integrity service to our clients.
That may involve Alex from Palmer Leslie with new tax tips or Toni from Island Savings Insurance regarding special event or classic car insurance. Dan Johnson is always up on the residential market and Ed Williams on the Commercial front-both from Pemberton Holmes. Lots of local trades gather to keep up to date on small business issues and to share resources. Referrals seem to happen organically, often not at the meeting itself, but by a timely phone call or email between members. During the Month of October, every Tuesday will be an open house for area businesses to attend. Please let us know if you are coming! If you’d like more info or wish to attend as a guest,please contact membership director, Lynn Bull of Silverside Farm and Winery:250-743-9149 or Susan Quackenbush at Cheers Cowichan Tours: firstname.lastname@example.org
Submitted by Susan Quackenbush
Sands Funeral Chapels of Victoria
Cowichan Business For Business at Kingsview Commercial Site,Maple Bay.( Ed Williams, Pemberton Holmes)
by Arbor Memorial
Janice L. James I Community Services Coordinator 1803 Quadra Street, Victoria BC V8T 4B8 t: 250.388.5155 c 250.886.5029 t: 250.388.6131 e: email@example.com sandsvictoria.ca
Business for Business Networks A 21st Century Business Network
usiness For Business works because of our culture.
Started in 2005 by Michael Watkins, Tony Joe & Clemens Rettich, we wanted regular business networking without what we saw as the ‘bowing and scraping’ in other business networking organizations: too many rules, too much emphasis on ritual, and heavy-handed sales tactics. We wanted an organization where the focus was on growing businesses by growing relationships and business knowledge. We wanted an organization that treated its members as professional adults. That’s our culture. The Business For Business ‘special sauce’ is members sharing and engaging at the weekly roundtable discussion. These are an opportunity to learn about other members and their businesses, their challenges, successes and secrets. We believe relationships built on trust and knowledge are the roots of successful networks and successful businesses. The meetings are fun, informative, and casual. There is a lot of laughter, and overthe-top value in the business tips everyone exchanges. As the leaders value is everything to us. Not only do Mike, Tony, and I do
everything we can to provide a ton of value to our members we keep prices far lower than other formal business networks. We currently have four groups in Duncan and Victoria with new groups starting up in Nanaimo, Sidney, and New Westminster. Our goal is to become an international network. We are always looking for leaders to start up new groups in their communities. As a real 21st century organization we also believe in the power of online tools for networking. We provide marketing support, an online internal chat network, a website for members, Facebook and LinkedIn accounts and so much more. For example members have the opportunity to meet in a Google Hangout with other members from all of the groups and an experienced business advisor once a month. No charge. It’s just another benefit of membership.
COMMERCIAL / INVESTMENT SALES & LEASING 250 589 0969 I firstname.lastname@example.org 23 Queens Road I Duncan I BC I V9L 2W1
• ESTABLISHED 1887 •
Our members are passionate about their businesses and the success of other members. The Cowichan group is always excited to meet new and learn from new businesses. If you are interested in attending as a visitor, contact their membership coordinator Lyn Bull at lyn@ silversidefarm.com. Submitted by Clemens Rettich
ast season, the Cheers Cowichan phone rang with an inquiry from Argentina. A childrens clothing line named Mimo & Co. was seeking a photo location for their upcoming clothing line. They had narrowed their options to Whistler or Cowichan to tell the story of children on a woodland adventure. Many emails and discussions later, a crew of 12 photographers, staff, models, and an impressive amount of gear (photography,props and clothing) arrived at the Vancouver Airport. Everyone piled into the Cheers bus enroute to Oceanfront Suites in Cowichan Bay. The next morning bright and earlyshooting began at locations suggested and scouted prior by Cheers, Film Cowichan, and Mimo staff.
The shoot visited Whippletree Junction, Kinsol Trestle bridge ,BCForest Discovery Centre, Bright Angel park and a few private locations. The campaign tells the story of a group of children on an outdoor adventure involving hiking, camping exploration concluding with the kids piloting their own float plane back home. Thanks to Maple Bay Marina and Harbour Air for the final scenes. Some great shots were also taken in Cowichan Bay with the children emerging on a rainy day from True Grain Bakery, jumping in puddles with their colorful Mimo boots.
Open Weekdays 7AM - 4PM Weekends 8AM - 4PM All proﬁts made at Cedrick’s Coffee House in Crofton will be used to support education, healthcare, medical services and clean drinking water for thousands of children facing challenging conditions through the Kids International Development Society
Childrens Fashion Designer Chooses Cowichan For Photo Shoot Checkout the Mimo sit at. http://www. mimo.com. Mimo retails at hundreds of locations, but does not yet ship to Canada. See the full cache of photos on the Cheers Cowichan or Tourism Cowichan sites and social media. Thank you to all local businesses who contributed towards the united effort to host the Mimo fashion shoot! It’s exciting to know that Cowichan photos and videos will soon play in hundreds of retail locations and are
already featured on Mimo’s social media sites. All images courtesy Mimo & Co.
Susan Quackenbush is a farm girl and wine enthusiast and owns Cheers Cowichan
ne of the beautiful new Downtown Duncan street banners boldly proclaims “Small Town. Big Art.” and how true this is! The local art that can be found downtown is big in size, quantity and quality. Each of the dozens of beautifully carved totems located in the downtown core contributes to the outdoor art gallery that is Downtown Duncan and how lucky are we who get to shop and go about our business in their midst? To really appreciate these impressive works of art, spend a moment reading the interpretive plaques, take a selfguided walking tour or enjoy the virtual tour that can be found on the City of Duncan’s website to learn about their rich history. Walking through the door of Imagine That! Artisans’ Designs
is like visiting 90 art galleries all at once. Vancouver Island’s premier artisan cooperative offers an always changing selection of works across all mediums including clay, glass, wood, metal, fibre and many more. Exquisitely hand crafted works of art hang from the Station St Gallery and Frame Shop rafters, cover the walls, line the shelves and making it a pleasure to spend grace the large store windows time in this delightful space.
Excellent Frameworks Gallery
This month Excellent Frameworks Gallery will be featuring the artworks of their very talented staff team of Rachel Twizell, Morgan Saddington and Suzan Kostiuck. These three talented women of the Cowichan Valley all have a wide array of talent and design to share with viewers. This colourful and creative space is also home to the E.J. Hughes Gallery where the beloved works of one of British Columbia’s most well-known painters is displayed. If you are looking for Pacific Northwest Coast Native art, whether it’s totem poles, bentwood cedar boxes, custom designed native jewellery, Cowichan Sweaters, carved masks or other unique gift items, explore the Judy Hill Gallery where these items are displayed as the art forms that they truly are. While it’s true that the framing experts at Station Street Gallery & Frame Shop can turn anything into a work of art for your walls, this shop should not
be overlooked for the dozens of local artists creations in jewellery, pottery, fused glass, art cards, painting and prints that they showcase. While not art galleries per se, many of our restaurants and coffee shops are ardent supporters of local artists too; check out the talent hanging on the walls of Just Jakes, Power Lunch, Coffee on the Moon and the Twisted Mug. And mark your calendar for the evening of Thursday, October 13th from 5:30 9pm for the annual Under the Red Umbrella Artwalk and the opportunity to see even more local art on display downtown (look for the ad and article in this issue for further details). From outdoor art displays and totems to cozy indoor galleries and studios…come downtown to enjoy our small town and its BIG art.
DOWNTOWN DUNCAN EVENTS October 13
• Under the Red Umbrella Artwalk 5:30 - 9pm
• Spooktacular Trick or treating 10am - 12pm Games & costume contest 12 - 2pm
hen asked to write for this October issue of the Valley Voice I thought to myself how am I possibly going to be able to crowbar in another to-do on my seemingly endless and continually growing to-do list, yet out loud and without hesitation I replied, this is perfect timing! Yes! I am the owner of Hudson’s On First and a seemingly ok plate spinner and this is the way my brain works! Hudson’s On First is nearing its fourth anniversary. Four years of excitement and, of course, some drama - just like the weather in each of its seasons and the endless feeding of the required energy in order to survive. As we move from the high-energy summer growing season and we gently transition to the fall, I pause to reflect on the growth in my life and in my business. I have learned that it is OK to show emotion, be vulnerable and to ask for help...in doing so the support came flowing in from family, staff and community. I love living in the Cowichan Valley! This nourishment gave me renewed strength to accelerate and refocus on understanding myself and staying on track with my goals, dreams and purpose.
Change. By Andrea Hudson
SOMATIC INTEGRATIVE THERAPIES
Correct your posture. Freedom from chronic pain and injury and improve overall health and wellbeing.
Hellerwork Structural Integration Somatic Counselling Massage Therapy www.pathwaysofconnection.com
Rolfing Structural Integration Visceral Manipulation Golden Shield Chi Gong www.islandrolfing.com
250-661-1687 250-920-8818 New office at The Green Door 126 Ingram Street Duncan
While most folks were enjoying the long days of summer, I spent most of it on the computer building a platform for building our new website and the rebranding of HUDSON’S ON FIRST, with the primary purpose of ease of sharing and showcasing the exciting upcoming events such as the Guest Chef cooking classes,
monthly ladies night and catering. Like the finely woven silk of a spider’s web glistening in the autumn light or the gentle fall of the crisp sun-baked leaves, our change has been graceful and elegant and continues to coincide with the branding and vision I have had for Hudson’s on First and the experiences I wish to continue to share with excitement and consistency to those that love us and those yet to know us. For this I am grateful. Yes, it is a cliché, change is inevitable; in life, in business and just like the seasons, it is the acceptance and the way we embrace the changes that allows us to successfully adapt with anticipation and eternal hope for each day and a better brighter future. Cheers to the refreshing changes a new season brings!
Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
as well as olives and associated gift items.
JOIN US FOR
LUNCH + DINNER
DDBIA: What can people expect when they visit your shop? GE: People can enjoy a unique tasting experience including a tasting room to sample all of the olive oils & vinegars and all the various combinations of the two. It is a very interactive, relaxed atmosphere - perfect for sharing recipes and ideas.
DDBIA: What was the motivation to open this new shop? GE: Appreciation for quality products and healthy eating. I enjoy the products and the daily interaction with people in the tasting room. DDBIA: Why Olive Oil? GE: Quality olive oil goes with most everything and the health benefits are fantastic! True extra virgin olive oil is delicious and intriguing. DDBIA: What else do you carry in your lovely new store? GE: We carry white and dark balsamic vinegar from flavours of blackberry/ginger to cranberry/pear. We also have a selection of local rubs, spices & salts, local and imported pastas,
look for our daily specials on 40 Ingram Street
Embracing wellness, family and community
DDBIA: What are your personal favourites of the oils and vinegars you carry? GE: Cilantro and roasted onion olive oil drizzled over fresh tomatoes or roasted potatoes or vegetables. www.matraea.com For bread dipping – garlic infused olive oil with blackberry/ ginger balsamic and for salads Persian lime olive oil mixed with pomegranate-quince balsamic!
Q & A with Grant Easterbrook - The Olive Station DDBIA: Tell us a little about yourself – are you a local? GE: I graduated from Chemainus High School and have lived in the Cowichan Valley all my life. I love fishing, golfing, camping, the outdoors and, of course, good food!
7 DAYS A WEEK
170 Craig St. Duncan, B.C. 1 844 MATRAEA (628 7232) www.matcentre.ca
Acupuncture Birth Shop Counselling Massage Midwifery Naturopathy Tax Accounting LIFT Resource Centre
DDBIA: What is your idea of a perfect dinner? GE: Fresh salad with quality olive oil and balsamic dressing, a nice cut of meat and roasted potatoes & vegetables drizzled with a good fused olive oil. DDBIA: What do you like best about your downtown location? GE: I love our corner location - we see and feel the vibrancy, excitement and enthusiasm of the people, especially from the Farmers’ Market. The Olive Station 7 – 225 Canada Avenue, Downtown Duncan
Find us at 306 Duncan St. nestled bet ween the Duncan Garage and Ray’s Antiques, One of a kind, Clothing, Accessories and gifts for the whole family. Each piece is handcrafted with love by artists from around the corner and across BC. For more info or to register call 778-455-4888
Kudos To Supporters Of The Garden House Book Sale
ow that the Garden House Foundation fund’s ninth annual charity book sale is almost here, organizers happily anticipate that the proceeds will propel the permanent fund to just under $110,000.
NEW Ocean Botanical Series
FALL FACIALS are FABULOUS Contours Aesthetics 3515 Cobble Hill Rd • 250-715-7935
“Grants totalling $3000 will be given out in December to the three organizations that the fund supports: Duncan S.P.C.A., Cowichan Women Against Violence and Cowichan Family Life. As the fund continues to grow so will the annual grants,” say organizers Jim and Jackie Barker. “The community’s positive response has ensured the sale’s success!” Local merchants such as Jeff Downie from Gallowglass Books and Kathie Tenold, owner or Ten Old Books, along with sisters Claudia and Susan, have been staunch supporters from the start. Gallowglass and the Whippletree Antique mall both closed this year, with the owners respectively donating over 200 boxes and hundreds of pocket books to the sale. Bibles for Missions continues to be a major contributor, and W.I.N.G.S., RONA Cobble Hill, Accent Screen Printing
and local media have always supported the sale. Generous book donations, including personal libraries, have been received from many Valley residents. This year, for example, the sale will highlight the unique and pristine library of the late Heather Cobban, which contains thought-provoking books about animals and Arabian horses. The Barkers are especially grateful for the enthusiastic participation of over one hundred adult volunteers, students and staff from Bonner Elementary and Brentwood College. There will be something for everyone at the sale on Saturday, October 15th from 9 am to 3 pm and Sunday, October 16th from 9 am to 2 pm at Bonner School in Mill Bay. You will find a great selection of quality used books at low prices. For more information and to donate books, please visit www.gardenhousefoundation. wordpress.com or call 250-743-4627.
man who truly needs no introduction, Fred Penner is coming Friday October 28th to share his classic hits about cats that came back, songs about sandwiches and many more timeless melodies. A multiple Juno-award winner and internationally celebrated host of CBC’s Fred Penner’s Place, this beloved family entertainer shares his experiences and insights through stories and songs. A gentle giant with kind eyes, Fred delivers a simple, yet powerful message “Never underestimate your ability to
make a difference in the life of a child.” Fred Penner’s show promises to leave you with a happy heart and skip in your step. And come in costume to celebrate Halloween! Friday, October 28, 6:30pm Cowichan Performing Arts Centre Family Package (2 adults and 2 children) $65 / Adult $25 / Child $15 / eyeGO $5 Available online at cowichanpac.ca, in-person at the Cowichan Ticket Centre, 2687 James St, Duncan, or by phone (250) 748-7529
CVAC Youth Outreach Program
he Cowichan Valley Arts Council (CVAC) Youth Outreach Program (YOP) is a way for high school fine arts students who wish to become more serious about their art practice, to develop a portfolio in their creative genre, and receive financial and mentorship support from the Cowichan Valley Arts Council for up to 2 years.
Open 9am to 9pm!
DAILY 1606 Joan Avenue 250-324-2249
Javier de Mendoza Soler viewing his sculpture ‘RODIN’ Javier: “I had the opportunity to develop my self as an artist and contact with other artists. It really got me going in the idea of being an artist.” Jock Hildebrand,
internationally acclaimed sculptor and mentor: “Mentors have helped me tremendously over my career and I like to give back by providing the same to young people.” YOP Parent: “. . . it really helped [my daughter] in
critical ways to discover that she has abilities hiding in wait . . . That was an incredible thing for me – as her parent – to watch.” APPLICATIONS:
All new high efficiency machines! DOUBLE, TRIPLE & QUAD front load washer extractors Oversize gas dryers
Soleil Liberta Mannion www.soleilmannion.ca 250 709-3868 Studio visits by appointment only. email@example.com Art has always been in my blood; I started writing and illustrating books when I was five. I created plays, sets and costumes and tortured my mom with endless performances, playing all the different characters myself. I spent most of my growing up running free outdoors, creating imaginary worlds and friends. It is this creating imaginary spaces out of nothing that inspires my paintings. Nature is my
closest friend; I love the way my heart and soul expand and move with the shifting breeze, the fall of leaves, the crash of waves and the fragrance of a summer blossom. After high school I studied theatre and dance in London. The stage and its ability to take the audience into another world has influenced the way I paint. I love to take the view into an imaginary world, one that allows them to breathe out, take time and expand. I use a large pallet knife; I love it because it requires me to move my whole body rather than just my wrist. These broad strokes capture movement and give my paintings a sense of being alive.
The Sahara Came to Visit Oil on Canvas 48”x60”
Painter Soleil Liberta Mannion Sky Rider Oil on Canvas, 48”x60”
The Sahara Came to Visit Imagine standing on the coast of a Greek island looking out over the Mediterranean Sea. The water is so blue it feels like you are looking into the sky. Breath in the salt air coloured with a hint of wild oregano. The light is bright and wind is blowing. A wind that not long before was traveling over the hot sands of the Sahara now pelts your skin with African sand. It is hot, so hot and the wind blows, relentlessly all day—the only remedy is to plunge into the sky, which is actually water.
Sky Rider -Stop by the edge of this river; let the evening sky over the frozen expanse awaken visions of horses. The mist undulates. Layers of light and colour move in and out of focus tantalizing the senses, confusing your reality with dreams. Balance on the fine line between sleep and wakefulness, defuse your flesh in eddies, drift it in lacy jags and bequeath yourself to listening with every fiber of your being. My art can be viewed at my home studio by appointment, at Sooke Harbour House and at Merridale Cider.
Fall Into Flowers
n the autumn air, celebrate the beauty and liveliness of flowers from the wild, out of the abstract or plucked from the garden. The JD STEVENSON Gallery
presents “Fall Into Flowers”, a delightful floral exhibit featuring about 40 original fine art paintings created from the unique interpretation of our world-class gallery
artists. It is a feast of colours. We invite you to enjoy the broad range of media and styles on display. Don’t miss our silver-tray public reception, which will be held on October 8 from 4:30pm to 8:00pm and several of our artists will be in attendance. The exhibition will be held from October 7th to 30th. The JD Stevenson Gallery is located at 9768 Willow Street, Chemainus. We are open Wednesday through Sunday from 11:00am to 4:30pm.
Perry Haddock John D Stevenson
Please visit our website www. jdstevensongallery. com for more information about our artists.
Cari Burdett Chanteuse – Wild is the Wind Tour
f you enjoy folk, jazz or world music, you’ll love the award winning vocalist, Cari Burdett. Cari’s rich alto voice stirs your heart as she takes you around the world through song. Her unique style, ‘Dramatic Gypsy Cabaret’ is a vibrant, genredefying, fusion of jazz, folk, opera and world music; seamlessly blending multiple
languages with a timeless, theatrical air. Her stellar back up band consists of some of the most outstanding instrumentalists on the West Coast, including Adrian Dolan on piano and accordion and Richard Moody on violin and viola. Join Cari Burdett as she tours Vancouver Island and releases a brand new music
video, Wild is the Wind, from her album, Magnolia. Performances will begin at the Harvest of Music Festival, Qualicum Beach 10/16, Upstairs Lounge, Victoria, 10/21 Studio Live, Cumberland 10/22 and Gabriola Island at the funky Hive Emporium 10/23 www.CariBurdett. com
Montréal will captivate audiences with a breathtaking evening of dance showcasing the dynamic precision and meticulously beautiful balance of power and athleticism that BJM has built their reputation on.
FRED EAGLESMITH with Tif Ginn
Few companies in the world match BJM’s intensity and skill. Les Ballet Jazz de Montréal is famous for both the physical prowess and dynamic personalities of its dancers and its repertoire of contemporary works presented in a fusion of modern-style and classical dance. It’s part ballet, part modern, part street dance that defies categories with a blend of hip, avant-garde movement steeped with infectious energy, imagination and exquisite, enigmatic movements. Friday, October 21 7:30pm, Cowichan Performing Arts Centre Tickets $39 / eyeGO $5 Available online at cowichanpac. ca, in-person 2687 James St, Duncan, or by phone 250 7487529.
Les Ballets Jazz de Montreal Sunday, October 16 7:30 PM Cowichan Performing Arts Centre, Duncan The Cowichan Folk Guild presents an evening with Fred Eaglesmith and Tif Ginn. Fred Eaglesmith is a veteran of the music industry and he continues to set the standard for independent artists everywhere. Fred inspires comparisons to icons like Woodie Guthrie and Bruce Springsteen, and is considered one of the stellar musical and lyrical talents of our day. Tickets $32/$29 are now on sale Cowichan Ticket Centre 250 748 7529 or online at www.cowichanpac.ca
t has been a long-time coming and now BJM - Les Ballets Jazz de Montréal returns to the Cowichan Performing Arts Centre with its contagious energy and a triple bill that puts the virtuosity and endurance of the company’s 14 remarkable dancers to the test. Friday, October 21st, three explosive, passionate works Mono Lisa, O Amor Balcão and Kosmos - will display BJM’s radiant and expressive style in true form. Les Ballets Jazz de
Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
My Story: By Jonas Archer Nick Versteeg, local ﬁlm maker and producer of “Once Upon a Day in Cowichan” has just completed a new video. This short documentary was 18 months in the making and is entitled “My Story: by Jonas Archer”. It is a true and unedited account of how one boy started using marijuana and alcohol at age 13, turned to cocaine & then crystal meth supported by a life of crime. His addiction resulted in a heart attack at age 33 followed by a stroke at 36. Jonas, now in a wheel chair, is a changed person who looks back with regret and clearly recognizes the bad choices he made. He paid a high price to break his addiction and is committed to taking his experience public. His story is riveting, emotional, educational and a window into Jonas’s world of drugs, crime and gangs. On October 27, Nick will be previewing this documentary followed by a discussion and Q&A with our panel of experts, including Jonas. You will learn the disturbing facts about marijuana, cocaine, heroin and crystal meth and what symptoms to look for if you think that someone you love is experimenting with drugs. Find out about the killer-drugs fentanyl and W-18 and the so-called wonder-drug Narcan which can bring you back from near-death. 800 deaths from drug overdoses are projected in BC this year of which 60 % are fentanyl related; and this wave of death is heading across Canada. The emotional toll on families and friends and the ﬁnancial burden on our health care system is horrendous. Admission is free and seating is limited so best to arrive early. When: Thursday, October 27 7:30 pm Where: Christian Reformed Church 930 Trunk Road, Duncan
Check out the website at jonasarcher.com
A Salt Spring Solar Story
olar energy advocate David Karr lives on an organic community farm Stowel Lake Farm on Salt Spring Island. He was put in
touch with Viridian Energy Co op by some friends who were also doing a project with them. “I thoroughly enjoyed the
“Look into the sky to see the full moon, not the pond” Nichiren Peace Center 250. 710. 7594
process of working with Viridian to get solar panels on my roof. The process was very clear and straightforward with Kuan and the team who submitted a proposal to me that included the cost savings over time that showed me that it was worth making an investment in solar.” shares David “ As soon as we agreed on the appropriate system for my home, which basically meant putting as many solar panels as we could on my roof, we moved forward and within a month’s time the project was complete. Their team worked diligently to complete the job on time while paying attention and ensuring it was done within an aesthetic that was important to us. At present during peak sun, I’m generating about 6000W of power per day offsetting
between 30 and 50% of my bill annually. it was approximately a $30,000 install with two payments.” David Karr founder and chief brand cebador at guayaki yerba mate.
Meditation 7 PM Tues. & Thurs.
ShoDai Chanting 3rd Friday of Month 7 PM Sunday Discovery Service 10:00 AM
Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
avid Chadwick was 10 years old when his parents presented him with a Kodak Brownie Hawkeye camera. He remembers the year well. It was 1958, British Columbia’s 100th birthday. Along with the camera, he received two rolls of film to capture the family’s travels around the province. He was hooked. Since those early days, Dave has honed his technical skills with photography courses and workshops. Born in the Cowichan Valley, he received mentoring and encouragement from several local photographers along the way. Dave has also studied with Freeman Patterson, an internationally renowned photographer and educator who advocates that: “No amount of technical knowledge and competence is, of itself, sufficient to make a crafts person into an artist. That requires caring – passionate caring about ultimate things.” It’s the ability to look at things in a different way. For Dave Chadwick, the challenge behind the lens is to find the essence of joy, that moment of contentment and happiness. Whether it is two swans on Somenos
The Lovers, David Chadwick
Photography: Happiness for a Lifetime Lake in the late afternoon, a bridal party huddled together, a flower in the sunshine or a sweeping landscape, Dave tries to see what perhaps is not so readily obvious – that elusive thread between the usual and the extraordinary. Dave particularly likes black and white photography and film. He is drawn to the subtlety of tones and strong, high contrasts, which can be both powerful or soft and gentle. Dave explains that he does very little
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post processing work – for example, making digital changes to the image. He prefers to use natural light. Through all of life’s ups and downs, “Photography gives me a place to go; it’s a great comfort,” he says. As he approaches retirement from his supervisory job at a local grocery store, Dave hopes to start his “second life” establishing his own photography business. He is on his way to establishing a website and some advertising. Currently, his work his through private commissions. Be sure to check out Dave Chadwick’s photography
exhibition at Imagine That Artisans’ Designs in downtown Duncan. Runs to October 22. Photos will be 18” by 24” and framed. Dave plans to rotate the show on a regular basis so there will be something for everyone.
Veronica Scott is a mosaic artist and freelance writer.
Photographers’s note: I watched these two for hours till the light of dusk gave me the colours I wanted, and I was able to photograph them passing each other. This was shot on the Somenos Marsh.
Elvis Tribute Show Coming in October Mark your calendars! This fall, Paquette Productions is proud to present the most anticipated Elvis event of the year, “A Tribute to Elvis in Concert” featuring two of the worlds most coveted Elvis Tribute Artists known today sharing the stage together for the first time on Vancouver Island, Pete Paquette from Toronto and Chris Connor from the United Kingdom. Supporting this dynamic duo will be Toronto’s Finest the “Rockin’ Royals” band with a fantastic horn section and the sensational vocalists “The Tonettes.” Canada’s Premier Elvis Tribute Artist, Pete Paquette, who has performed across Canada with his hit show “Elvis: The Moments”, will set the stage with his explosive energy, recreating a performance of two of the Kings’ most defining moments of his career, from his early Rock & Roll years to his explosive 1968 Comeback Special wearing the famous black leather outfit. Shows close by are Friday, October 14, Nanaimo The Port Theatre at 7:30pm For tickets call: 250 754-8550 and Saturday, October 15, Victoria, The McPherson Playhouse at 8pm For tickets call: 250 386-6121 www.paquetteproductions.com
Make A Mug The Clay Hub Collective is a community pottery studio that focuses on teaching hand building and wheel throwing skills to people of all ages and all skill levels. The studio was started by a group of potters who wanted to open the doors of exploring with clay to everyone in the Cowichan Valley. Anyone who comes to the studio to learn has the potential of gleaning from over 100 years of experience between the instructors and the monitors. Besides the experience, the Clay Hub is an amazing community of sharing and fun. If you are someone who would like to check out the Clay Hub come to our “One-Time Mug Class” on the second Friday of every month . Participants in the One-Time Mug Class create a hand built mug. They add interesting texture and then coloured slip to make the mug unique to them. After the mugs are dry the instructor glazes each mug with clear to make them food safe. The instructors of the One-Time Mug Class rotate between the different teachers’ and monitors’ at the Clay Hub. Explore your creative side at The Clay Hub. October 14, 6-8:30pm, 2375 Koksilah Road, Cowichan Station All classes and workshops are outlined on our website www. theclayhubcollective.weebly. com
Barber Shop Girl Grand Opening in Cobble Hill Where else in Canada can you combine a trip to a winery with a haircut? Shreenan’s Barber Shop Girl ( formerly at Whippletree Junction) has relocated to Cobble Hill close to Unsworth winery and Merridale Cider. Just 5 minutes from Mill Bay and Shawinigan Lake, this full service salon/ barber shop is in a beautiful rustic setting. This new location is by appointment only with Shreenen offering convenient, flexible hours including early morning, weekend & after work bookings. “It is important to me that my clients know that same day appointments are possible as well as the usual 9 am to 5 pm”. Said client Elizabeth Bond of Choli Design “After our last terrific “coif’s” my husband and I stopped at Merridale for a wonderful lunch. Next haircut we’ll pop by Unsworth. How much fun is that?” Grand Opening Celebration Sunday October 16 3-6 pm Featuring jazz man Sean Drabbit, Red Arrow, Taco Revolution 2707 Bonnie Place at the end of Carlton Rd - off Cameron Taggart Rd. Cobble Hill For appointment @ Barber Shop Girl call Lori at 250-360-2596
Help US Sponsor A Syrian Family A small group of Glenora connected residents have banded together to privately sponsor a family of Syrian refugees and assist in fund raising. The family consists of a mother and her two daughters, aged 14 and 2. They are presently living in Turkey, where they arrived after making a treacherous journey walking through the mountains and surviving some harrowing moments. We are hoping that they arrive in Canada before the end of 2016. We are beginning our fund raising program with a silent auction and entertainment evening (including Tzin’qua dancers, Glenora Farm Bell Choir) at the Qu’utsun Cultural and Conference Centre next month. Silent auction gifts can be dropped off at the WINGS store on the corner of Jubilee St and Governments St or brought along to the event. We are also looking for suitable accommodation - apartment or small house in a central area of Duncan. To make a donation go to www.canadahelps.org/ dn/6052 (follow the link to ‘Louma’s Family’ Private Sponsorship Group) For more info look for us on FB or email us at glenoragroupforsyria@ gmail.com.
spring, new beginnings in their last days.
OCTOBER EVENTS October 8, 10am- 5pm Customer Appreciate Day at Kaleidoscope Quilt Company, Please stop by for some great in store specials, door prizes, giveaways and refreshments! October 12, 10am - 4pm Fabric Discharge Class Creative hands on workshop with Karen Killins-Robinson October 15, 10am -4pm Scappy Ocean Wave Quilt Class Workshop is being instructed by Bettye Sheppard October 16, 10am - 4pm Beginners Quilt Essentials Class This beginner class is great for anyone who wants to learn how to quilt. 4 sessions, every Sunday Oct 16 - Nov 6th. Instructed by Amrit Trenkler October 22 Texture Temptation Workshop Creative workshop with Karen Killins-Robinson October 29 Free Your Freemotion Diva Hands on workshop guiding you through quilting techniques to quilt your quilts on your domestic sewing machines with Karen Killins-Robinson All October workshops $48.00 + gst except Beginners Quilt Essentials Class $100+gst. Space is limited. Please call for more details or to register for a class.
Kaleidoscope Quilt Company #2 - 4715 TransCanada Highway (Whippletree Junction)
778 455 4715
esterday I took a long walk through my neighbourhood. I am blessed to live in a semi-rural area. There are trails that wander beside old farms, rivers and creeks and into forests that are dark and full of mystery. I noticed how the pine cones fall into the branches and under the pine trees. The wild flowers are going into seed now, their seed pods develop into beautiful containers, and then the seeds are released into the air. This morning I read an article about loneliness. People and especially older people are feeling more lonely in recent times, even within their marriages, with friends and families. When I read further, I thought that what the writer was referring to was more about disconnection that being ‘alone’. We are seldom ‘alone’, in fact I could argue that we are never alone,if we can recognize the other beings that always surround us. This fall, take a walk on the wild side. Notice the wisdom of the plant world around us. Plants turn towards the future at the end of their lives. They invest their most precious energy production into the creation of seeds. They hold the idea of
What are your seeds? What will the world find at your death? Where will the world find your soul seeds next spring?
Try This! Soul Seeds 1. Take some time this fall to think about what you will leave behind after your death. Will your seeds be physical, such as an estate? Or will your seeds be more oriented towards relationships-family and friends, photographs, stories about ancestors, family heirlooms? Or will your seeds be spiritual-prayers, intentions, journals, records of personal struggles? 2.Now take your thoughts out into nature. Go for a walk and collect all the seeds that you can find-nuts, tree seeds, flower seeds, even weed seeds. Put them into a container, a paper bag, your pocket. 3.When you’ve got enough, think of a place that was recently cleared by machines or ravaged by fire or other destruction. Go there and spread the seeds you have collected. Say your own prayers and express your intentions to heal that part of the world in your own way. 4.Notice what the world shows you- what events, sounds, sights turn up while you are spreading your seeds. How does the world message relate to soul seeds? Julia Allen is a holistic counsellor in the Cowichan Valley. Her book “Soul Catching” comes out this fall. longboatcounselling.com
Fabric & Texture Workshops at Whippletree Karen Killins – Robinson leads this fun, hands on textured surface workshop that will literally have you up to your elbow in soap suds! You will dabble in wet felting, hand stitching, using a variety of techniques to create texture, and Karen will share ideas galore for embellishing. This is one of our most popular workshops fills up quickly. Register early if you are interested. Also in October Have you ever wondered what might happen if you take the colour out of your fabric? Karen Killins-Robinson leads this fun, hands on workshop in which you’ll learn the answer to that question. Every fabric discharges differently so your results will be surprising and unique. You will also learn how to incorporate your new creation into a beautiful wall hanging and Karen will give you loads of ideas for embellishing your newly created piece. Fabric Discharge October 12 Texture Temptation October 22 both workshops 10am 4pm, Cost $48 +gst each. Kaleidoscope Quilt Company, #2, 4715 Trans Canada Highway, Duncan (at Whippletree Junction)
community centre selling handmade yarn, hand-dyed yarn, handmade clothing – the event burst with colours like those from Catherine Friend’s book Sheepish - Purple Rain, Autumn Leaves, My Blue Jeans, Rhubarb Sauce: we fibre lovers get giddy on this stuff. Spinning, carding and dyeing of the fibre source was shown, with sheep, alpaca, llama, goat, rabbit and dog fibre clothing displayed. The name Fleece and Fibre Festival was adopted the following year and has stuck. It is housed annually in the Cobble Hill Community Hall and is still bursting (at the seams!) with vibrant colours and handmade fibre goods, all by local artisans: raw fleeces; dyed rovings, batts and yarns; buttons; speciality fibres; felted hats, bags, mitts and clothing; spinning wheels; hand spindles; hand knit socks, toques and sweaters; hooked rugs; paraphernalia and stash (fibre people, these last two are for you); books and knitting kits; you get the idea…
MA Masters Counselling Psychology Registered Clinical Counsellor
Holistic approach to psychotherapyMind, Body and Spirit Weekly blog for insights and personal transformation
While the sheep sale side of things eased off for the IISBA, the fibre side of the event kept growing to include demonstrations of felting, weaving rugs with fleece, rug hooking, spinning woolen and worsted, and sales of handmade fibre goods. The two sides of Producer’s Day separated and in 2002 the fibre faction held a huge expo in the
Fleece and fibre fairs help keep the Valley living its sheep heritage; we’re coming full circle with more and more family farms. The Island has meat processing facilities, fibre mills and shearing so if you’re thinking of raising sheep, how about choosing breeds that are good for both meat and fibre?
Catherine J. Johnson, local writer, weaver and lover of sheep.
Annual Cowichan Valley
Fleece and Fibre Festival
oots of the Cowichan Valley Fleece and Fibre Festival extend back over twenty years to an annual event called “Producer’s Day.” Held in the spring by the Inter Island Sheep Breeders Association (IISBA), farmers could sell their lambs, have wool baled, and network with other sheep people. This festival precursor was a pick-up point for wool headed for processing, and the event included a fibre side as well: displays and demonstrations by the Tzouhalem Spinners and Weavers Guild, a fleece judging competition plus a fashion show with accompanying animals showing the type of animal the fibre came from. There were lamb barbecues, and one year a vet brought a dead sheep and performed an autopsy as an educational tool for farmers.
Join us for a glorious gathering of all things fibre: hand-dyed yarn, handspun yarn, rovings, woven goods, fleece, knitted fashion and oodles of fibre-lover’s paraphernalia.
FLEECE & FIBRE FESTIVAL
SATURDAY, OCTOBER 15 10AM -4PM
Cobble Hill Community Hall & Fair Grounds 3550 Watson Avenue, Cobble Hill, BC (right behind the beautiful downtown core)
La Petite Auction House Auction Sunday OCTOBER 2,16 & 30 Early viewings Wed-Fri 11am- 5pm Plus viewings on Sat pre auction 1-5pm SAME DAY viewing 10am-1pm To consign email email@example.com
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Save Big With Mount Washington Early Bird Season’s Passes
s Mount Washington Alpine Resort puts the finishing touches on more than $2,000,000 of improvements, the resort has put their Season Passes on sale for the upcoming winter. The season pass offerings will include a Gold Pass for both alpine and Nordic skiing, a Nordic only pass, and the return of a pass for mid-week use only. Also returning this season will be the popular “six-pack” of alpine lift tickets which can be shared among family and friends.
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The resort improvements include the installation of ten new snowmaking guns plus a new restaurant, a new retail store, a new demo center, 500 new pairs of rental skis and snowboards, and three new snow cat grooming machines to bring the total groomer fleet to eight. Peter Gibson, the General Manager at Mount Washington noted, “The resort is going through a resurgence, and all of the changes are designed to improve or augment the guest experience. For example, with the purchase of three new snow cats, our passholders will see more consistency on our groomed runs. One of the machines is a winch cat which will allow us to get to some of those spots that are hard to reach on steeper terrain with a regular groomer.” Don Sharpe, Director of Business Operations explained that there is a pass to suit almost every need, “The Gold Pass is the highest level of membership we offer. It gets you downhill skiing and boarding day and night, access to all of our Nordic terrain, and numerous other perks such as two free days at three other BC
ski areas. In addition, most other ski areas in BC offer 25% off of their day tickets to Mount Washington Gold Pass holders. If you want it all, then the Gold Pass is for you.” Mount Washington has a varied Season Pass lineup with products to suit most schedules and audiences. Nordic Season Passes are very affordable for crosscountry skiers and snow shoeing, and a regular Alpine Pass is a good basic 7-daysa-week option. There are special discounts for the Student Pass, and the biggest winners are Super Seniors who are more than 75 years young because they get their seasons passes for free. Families of three or more also get a special deal on season passes with 10% off of each pass for a family member. To help encourage new participants to learn to ski and snowboard, kids who have never been skiing or snowboarding can buy a Rookie Year Pass, which combines an unlimited season pass, unlimited ski or snowboard rentals and unlimited afternoon group lessons all season long. Gibson concluded his remarks by noting, “This is all part of our emphasis on the guest experience and the lifetime of enjoyment we hope our customers will have at Mount Washington.” More information is available at www.mountwashington. ca. Purchases can be made online or by calling or visiting the Season Pass office at the mountain. Early bird pricing is in place until October 10.
for the environment. Production of silica used in manufacturing bottles is easier and less destructive to the environment overall. The good news is that both cans and bottles are readily recyclable, so you really can’t go too wrong either way (as long as you return it).
Buying Beer: Cans, Bottles, or Other?
all is here. Time once again to celebrate the abundance of harvest, time with family and friends, and of course...beer! We’re lucky to live in a region with some great local beer options, with even more on the horizon. But while most people fuss about the perfect beer for the changing weather, we at Island Return It think about things a little differently (for the record, nothing beats a nice malty porter on crisp fall day). We’re less concerned about what type of beer to bring home than we are about what type of container to bring the beer home in. Keeping the planet in mind, is it better to buy beer in cans or bottles? What about other options? These are the questions that keep us up at night. The can vs. bottle debate runs deep in the world of brewing (and drinking). Keeping our focus on local beer, bottles seem to have the advantage overall. The main argument for using cans is that they are much lighter, so transportation of cans comes with a smaller carbon footprint. If we’re sticking with local beer, though, this point becomes less important. The biggest downside of using cans is that the initial mining of the bauxite and manufacturing of aluminum cans is worse
If we’re really talking local, however, a third option becomes a clear winner. The word “growler” may elicit images of your neighbour’s guard dog, but in the world of beer it means something quite different. A growler is a refillable glass bottle that is usually 64 oz. but can really be any size. These are owned by the beer drinker and simply refilled at the local brewery or watering hole when more beer is needed. The fact that growlers can simply be reused over and over again makes them the clear winner in terms of energy conservation. Now, there may be some purists out there who balk at the very slight loss of quality of the beer when using a growler, but in terms of impact on the environment they can’t be beat.
• • • • • •
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Saturdays 10am -2pm
Runs to October 8
Something for everyone!
Follow the signs to Honeymoon Bay, where we MAKE IT,
BAKE IT, GROW IT, SEW IT or CREATE IT for you.
Come celebrate our 10 th year as your favourite “Frontier Town” Market.
The bottom line is to simply be responsible with whatever option you choose. Make sure to bring in your bottles and cans for recycling and always choose local brew when you have the option. Admittedly, we didn’t even touch on kegs, “crowlers”, or the world of home brewing... guess that will have to wait for another time.
Sophy Roberge is the Marketing Manager for Island Return It Recycling Centres.
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ost dogs are food motivated and treats are a useful training tool. Training with treats should be a temporary method as ideally you want your dog to work for you, not see you as a Pez dispenser. After training has been successful, keep your dog guessing about when the treats will be dished out. He will be attentive and respectful. Training treats should be tiny and flavourful so you can use lots of them and not increase the calories too much. Dried liver is a favourite that can be found at Lucky Paws in Mill Bay or Island Pet Zone in Duncan. Both of these stores carry several locally made dried meat treats. Stick with “made in Canada” to avoid anything made in China. Even if the package says “Raised in Canada”, be wary. Canadian grown meat gets shipped to China, processed with whoknows-what, and shipped back. “Packaged in Canada” carries the same warning. You can make your own dehydrated treats using thinly sliced liver, heart, boneless
Lucky Dogs... Tricks for treats… chicken, sardines, anything edible, really. Place a single layer on parchment paper on a baking sheet and place in a 200 degree oven for hours; sometimes eight or more hours, opening the door often to let the moisture out. (Or you can get a proper dehydrator.) Make sure the treats are so dry that they snap when you bend them. Store them in an airtight container or the freezer. You can also dry yams or carrots, or make a batch of ground meat and veggie paste and dry as a sheet and snap it apart. There’s no need to add any grains or flours. Dogs are carnivores and carbohydrates can muck up their digestion. Natural nut butters (without sweeteners. Xylitol kills!) are a nice flavour addition for some dogs. Treats are a great way to get your dog to cooperate with you, but some dogs get really good at manipulating too may treats from their humans to the detriment of their health. I promise that if you cut back on the treats, your dog will still love you. Go for a walk…
Debbie Wood is a certified Small Animal Naturopath and can be reached at 250597-7DOG.
p l c a t a
O h m h i s p h d a m l d m c g i d m
S a n t w w s a f m t t m t r d
Oldie Cats Judith Quinlan a retired physio therapist and the owner of That Cat Hotel www. ThatCatHotel.ca
ats are lasting longer than they ever did before, probably because humans are looking after them better. A cat reaches its senior years by age 12-14, and is equivalent to 80 by age 16, and 100 at age 21. Our older cats can be very healthy, but are more prone to many of the same issues older humans face. These issues include a challenged immune system, arthritis, hearing problems, kidney disease, high blood pressure, thin skin, dental disease, dehydration and cancers. Some things more common to cats are a loss of appetite caused by a decreased sense of smell, hair matting and skin inflammation caused by decreased grooming, and senility that is displayed by wandering, disorientation and increased meowing. So how do we live with our aging kitties? Obviously we need to keep a closer eye on their changing needs. A cat with arthritis doesn’t climb as well, and needs soft sleeping spaces. A cat with decreased appetite needs to be fed more frequently with foods that are more nasally attractive. A cat that doesn’t pee enough needs to have fluids increased as much as possible. A cat with tooth problems needs more regular dental care. A cat that doesn’t groom needs to be
combed more often. A cat that is wandering needs to have a more limited space that doesn’t get changed and doesn’t involve too many social interactions. And obviously an older kitty is probably going to need more vet visits, just to keep everything running smoothly. So there’s no way around it- an older cat needs more care and costs more. Which is why some people dump their old cats on humane societies. Luckily the majority of cat humans love their older feline pals and keep them as long as they are comfortable And here are some of the advantages to older cats: • They are very smart and can wind most humans around their little paws • They have learned how to control young cats, using minimum energy • They know what they want and how to get it • They know what they don’t want and how to avoid it •They are masters at ignoring – its a way to teach a lesson • They sleep and sleep and love every minute of it • They are full of gratitude to all the humans that surround them • They are very wise – a cat never stops learning and has a long memory • They have figured out how to get your attention gently • They become the kings and queens of their households
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So in spite of the increased work and costs of living with a geriatric cat, as our kittens grow up and age we are discovering how much more we can love them after all. (Goodbye Maeve, you were a fine old girl)
Nature Rambles Genevieve Singleton, nature nut and nature interpreter, twinflower4@gmail. com
“The mystery of the salmon’s ocean wanderings and faithful return has always been a source of fascination…” Roderick Haig-Brown, Campbell River fisherman, conservationist and writer Words in BOLD are our local language: Hul’q’umi’num’.
he seasons are changing and fall is now here with the crinkle and crunch of the Ts’alhulhp (Bigleaf maple) leaves under foot, harvest time in the garden and soon the return of the Stseelhtun (salmon). The Hul’q’umi’num’ word for salmon species is the same word as for fish, a sign of its great importance. Stseelhtun are the sustenance of the Coast Salish people. As Cowichan elder, Philomena Williams told me: “The Cowichan River is our life. We need to care for the river, without a healthy river we have no salmon and then our ways are gone.” Many Cowichan Valley residents do the annual trek in late fall to busy Goldstream Provincial Park to view the incredible sight of the return of mostly Kw’a’luhw (chum). We can view Stseelhtun spawning
The Stseelhtun are not the only spawners in the Cowichan watershed. We also have the Cowichan Lamphrey (properly known as Vancouver Lamphrey, but it is not found in Vancouver!). This very rare species is only found in Cowichan, Mesachie and Bear Lakes. Lamphreys are so ancient that they predate the dinosaurs!!
closer to home; from bridges and beaches on the Koksilah, Cowichan and Chemainus Rivers and their side channels and tributaries. In a good year, which is becoming rare, only about two of one hundred salmon eggs survive to become spawners. In our watershed we have four species of salmon: The’wun, (coho), Kw’a’luhw (chum), Haan’ (pink/humpback) and S-tth’aqwi (spring/chinook). All of these species are born in fresh water, heading out to the ocean from two to five years (depending on species) and then returning home to their birthplace to spawn and die. The eggs are laid by the female in a gravel nest called a redd. Following this the males deposit milt (sperm) over the eggs. The parents work is then done and they swim away to die. The eggs turn into eyed eggs in about twenty two days and then into little alevins (baby fish with egg yolks attached). At about one hundred days the alevins develope into fry. The fry take off to the ocean and en route an amazing thing happens; their bodies change and adjust to salt water! Stseelhtun swim many miles, sometimes thousands, foraging for food. It is not completely known how Stseelhtun find their way home to the place where they were born, but it appears to be a mix of many factors including using magnetic forces, star navigation, and following the scent of the home river. When they return to fresh water to spawn their body has to readjust to fresh water. At this point they stop eating. If Stseelhtun have a long way to travel up a river they may be in starvation mode for some time. It seems very sad to think of these fish returning home to die, but there is another way of thinking about it. The dead salmon supply food to the obvious culprits: seagulls, eagles, bears, raccoons, insects and invertebrates. In addition, interesting research by Dr. Tom
Reichem of UVIC Peter and Philomena Williams and others shows that the dead salmon are an important contributor to forest health. The birds and animals take fish into the forest and these contribute valuable nutrients to the forest floor. tributaries; overfishing, fish It is an incredible example farms; pollution; dams and of the amazing cycle of life, weirs; politics and an attitude of going round and round over the entitlement that humans can do millennia. as they wish to Mother Nature... Our Stseelhtun are the coalmine “If our Salmon are not healthy, canaries of our watershed. then our watersheds are not Wild Stseelhtun are becoming healthy—and if our watersheds critically imperilled. They face are not healthy, then we have terrible challenges including truly squandered our heritage climate change causing warmer and mortgaged our future.” water, low rivers and dry (John Kitzhaber)
Interview with Peter Williams, Cowichan Elder. Peter describes himself as “having the fishing bug bad!” In 1964 Peter decided to go fishing on the Cowichan River near the Silver Bridge. It was too windy a day to go to work logging so Peter went fishing instead. Several other fishermen were trying their luck nearby. The honour system on the river is such that first men present get first go at the fish. Up to his knees in the cold water Peter quietly held his spear tied with twine to his wrist. Suddenly he could see the top of a large fin coming towards him. It was so large that the other fishermen took a pass on it. So, throwing his spear he had a good hit right into the backbone. It was a good thing he hit the right spot since this S-tth’aqwi was so strong that it could have pulled him off his feet causing him to lose his spear. Fortunately none of this happened. It was so large that he could not get his hand around the front of the tail! Then Peter had to get his fish home with no car. He lived up by Cliffs Road and so he carried it up the river, floating it where he could and then had to drag the last bit home. He was thrilled to get the S-tth’aqwi home and weigh it. It was sixty two and a half pounds and produced eighteen inch steaks! Peter’s favourite meal is lightly salted shshamus (partially dried fish) with biscuits, baked potatoes and green onions. Peter recalls his father telling him that the Stseelhtun were so many at Skutz Falls, that one could have walked across the river on their backs. This memory would date back to approximately 1915.
Tips for viewing spawning Stseelhtun:
Don’t scare them!! Stay out of the water!! Please leave your dog at home!! If you must bring your pooch please keep on leash and out of the water Purples and pink clothing can startle the fish Binoculars and polarizing sunglasses can assist your viewing The Nanaimo Fish Hatchery, near Cassidy, has an open house in November. This is an incredible opportunity to learn about Stseelhtun. Thanks to Peter and Philomena Williams for assisting with this column.
Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
Holistic Vet Dr. Brenda Bernhardt
had heard it was good for your soul to take a year off after high school, so I took 12 years and worked extensively with animals - it was so good for my soul! I raised and trained dogs, schooled and worked horses, and had a wide range of experience with farm animals, especially cattle. Although I’d considered becoming a vet, I’d really wanted to have relationships with animals vs. just showing up to ‘fix them’. In 1988, I was ready to integrate both. After completing the two year pre-vet program at the University of Alberta, I was one of 20 students in Alberta, of the 200 applicants, to be selected to attend the
Western College of Veterinary Medicine in Saskatoon. It was an amazing, challenging program with incredible professors, facilities and patients. I graduated with Great Distinction in 1994 and took my first veterinary position at a mixed practice in Alberta. Over the ensuing years, I worked emergency and small animal practice as a locum, an associate and as a practice owner. In 2000, I established Cowichan Veterinary Services, a small animal full service clinic in Lake Cowichan. Knowing how much research and funding was involved in small animal medicine, I became increasingly concerned and confused about the dramatic rise in illnesses - our pet
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population was becoming sicker, not healthier. Diseases that were uncommon when I graduated: cancer, immune mediated illness and allergies, were becoming the norm. I took a sabbatical from work and researched in depth what could be causing these immense challenges in our pets that often took their lives way too prematurely. The culprits became clear to me: commercial diets filled with gmo’s, inappropriate ingredients and toxins; vaccinations with their load of heavy metals, preservatives and antibiotics; and pharmaceuticals, the ‘silver bullets’ that all have a cost on a body. I integrated my research, my veterinary training, and my life time of experience with animals and shifted my veterinary work to what I call ‘Radical Wellness’. ‘Radical’ means going to the root or origin; pertaining to what is fundamental, far reaching and thorough.
However, the solutions of detoxification, species appropriate nutrition and support through these toxic times, were not readily available, so I continued investigating and began formulating them myself. I created about a dozen organic wellness products for pets to help them through these challenging times. The first and my favourite is called G.I. & Immune Support, a blend of earth medicines and probiotics that helps our pets detoxify, heal, and thrive. I now offer housecall and telephone consultation focusing on species appropriate nutrition and holistic wellness. After all, like Hippocrates, the father of medicine said in 450 BC: “Let food be thy medicine!”. How was it that we forgot that or were convinced otherwise? Dr Brenda Bernhardt, Cowichan Veterinary Holistic Wellness 250 932-5552 www.cowichanvet.com
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Conversations Get Real: Hospice Care in Cowichan
“R Janet Hicken and MaryAnn Deacon, Reel Alternatives committee members
Reel Alternatives, have you ever wondered about them?
ave you ever been to a Reel Alternatives movie? If not, we strongly suggest you give it a try. There are already between 350-700 people who come to our movies each month from September through June, and they keep coming back! Reel Alternatives began about 13 years ago, the fall of 2004 we believe, when a committee got together to bring to the Cowichan Valley a ‘balanced variety of interesting movies’ mostly from Toronto International Film Festival's Film Circuit, while benefitting Cowichan Valley Hospice Society. The first screening was January 2005, our films are now shown at the Cowichan Performing Arts Centre (CPAC), usually on the 4th Monday of each month, at 7:00p.m. Single admission tickets cost $12, with each of the two season's series (September to January and February to June) of five movies is $50. Committee members are volunteers, producing and distributing posters and other advertising material, the blind copied mailing list (reelalternatives@gmail. com), negotiating with TIFF, keeping accounts, and
most interesting and fun of all is choosing the movies. The enthusiasm of our audiences and our increasing contributions to Cowichan Hospice tell us that it is a very worthwhile activity. We have expenses for the use of the theatre, advertising, to TIFF for liaison with producers for permission to publicly show the movies, and to the producers themselves. However, over our nearly 13 years of operation, we have contributed close to $180, 000 to the Cowichan Valley Hospice Society which serves the entire Cowichan Valley Regional District. Think about it, you are invited to spend a pleasant evening surrounded by congenial friends and neighbours, watching quality movies and at the same time you will be contributing this very worthwhile total community cause.For more details of this coming season, e-mail firstname.lastname@example.org . We would so much like you to join us! Next film Monday, October 24, Lo and Behold, Reveries of the Connected World Cowichan Performing Arts Centre (CPAC) James St, Duncan, 7pm, $ 12, Students $5 (rows A-C)
eal conversations about real outcomes are at the heart of Hospice Palliative care,” says Dr. Valorie Masuda, palliative physician. Shelley Kuecks, Cowichan Hospice Palliative Services Coordinator, agrees: “Having these ‘real conversations’ is an important part of the work that we do.” Cowichan Hospice staff and volunteers are part of a team that provides whole person care that attends to body, mind, and spirit. Shelley has seen the difference this team can make: “At the end of a visit with the Palliative Pain and Symptom team, a man in his early sixties said to us, ‘Nobody has ever taken the time to explain to my wife and I what’s really going on, how my disease is progressing, what I might expect to happen, or what my options are. I think, for the first time since I was diagnosed, I actually feel like I know what’s happening with me. Thank you...so much.’ “ Shelley says, “I have seen people come in hesitant and subdued, leery of yet another medical appointment; then the shift - they leave with smiles and thanks, relief and a sense of almost tangible hope. What they want to do with the rest of their time, given the restrictions of their illness, matters. They matter.” Hospice palliative care goes beyond pain or symptom management – it is whole person care that attends to all realms of a person’s being, based on their own goals and priorities for the life they have in front of them. It includes skilled and compassionate symptom management that is based on medical, practical,
and spiritual care, emotional support, and even wellness treatments to make any body feel nurtured. While family physicians continue to care for their dying patients, the hospice palliative care team can also include: hospice staff and volunteers, a palliative specialist physician, nurses, and care aids, with family members at the center. Cowichan Hospice serves around 800 people per year from the Cowichan region, including those living with advancing illness and their family caregivers as well as people grieving the death of someone they love. Services are provided to clients in their own homes, in care facilities, at Cowichan District Hospital and of course, at the Cowichan Hospice office. Hospice bereavement services are available for people who have experienced many types of loss, for example, the death of a life partner, a sudden death in the family, or a miscarriage. Grief has no timeline: no matter when it occurred, Hospice is here to help. Thanks to the generosity of the Cowichan community who provide 80% of the funding, all Cowichan Hospice services are offered free of charge. Hospice staff support 120 volunteers, who, last year alone, donated over 11,000 hours, equivalent to a $166,540 contribution to our community (when calculated at $16.50/hour). In the coming years, Cowichan Hospice is expanding services to bring a much needed Hospice residence to the Cowichan Valley. Cowichan Valley Hospice Society 3122 Gibbins Rd, Duncan 250 701-4242 www.cowichanvalleyhospice.org
Distant sessions are just as effective as in person. How does a distant session work? The human body is made up of about 75% water, and has an electrical field - for this reason, we can perform vibrational healing. Kathryn needs a photograph of the person and their Energy Healer, Kathryn Lowther permission and knowledge.
Remote Healing With Bioenergetics
e are discovering through scientific research and healing modalities, how crucial a role our energetic body plays in our immune systems. In 1925 physicists discovered that the entire universe was not based on matter, but energy. Everything has an electrical field.In the early 1900s, Edgar Cayce, could diagnose and prescribe treatments without even seeing the persons. Dr. Masaru Emoto found that water molecules could be altered by the sound of our voice and music, and even respond to specific tones and moods. Bruce Lipton, PhD, explains that it is not genetics or DNA that governs our health, but our subconscious limiting thoughts. In 1988, Dr. Goíz Duran first healed a person from debilitating migraines, by distance with Bioenergetics. He was in Mexico City, and the patient was in Italy. Since then we have been practicing Distant sessions all over the world, for all kinds of illness.
When a client cannot be present physically, or with pets and very young children, Kathryn scans another person (the surrogate or antenna ), or douses with a pendulum. Using the sound of her voice, she assesses with kinesiology, creating a dialogue with the person’s body. As radio waves travel, so does the healing energy. Then pairs of magnets are placed where imbalances are found. There is a term called “entanglement” in Quantum Physics, which means the energy becomes entwined, between the healer and client. Kathryn’s vibration is set with the intention to heal, and combining magnets, clients report feeling more relaxed, have increased energy, less brain fog, sleep better, and symptoms decrease or disappear. Kathryn’s recent testimonial is a child who had neck cysts and in 2-3 sessions they disappeared. “I am fascinated with the healing arts, and my passion is helping others to heal physically, emotionally and energetically”. Kathryn Lowther, Biomagnetism Therapist & Energy Healer info@ biomagcanada
Exciting News From The Cowichan Folk Guild Kelly Nakatsuka officially begins his new job as the Artistic Director of the Cowichan Folk Guild on October 1st. Kelly has been working alongside the staff, Board and volunteers of the CFG for many months now, learning the ways of the organization. You might have met Kelly already as he was running around Providence Farm volunteering in various positions at the Islands Folk Festival this summer. He also produced the Coco Love Alcorn Concert which took place on September 23rd, and he has already booked the monthly CFG coffeehouses for the Fall season. Kelly is working on lots of other ideas to keep the CFG a dynamic organization, dedicated to bringing great music to the Cowichan Valley community. Goodbye Bobbie Blue, and Welcome Kelly Nakatsuka.
Final Deadline oneTree 2017 The Robert Bateman Centre and Duncan, BC-based Live Edge Design have launched a third and final call for artists’ proposals for oneTree 2017, the second in a series of exhibits. The series celebrates the life and value of a single tree by inviting
participating artists to create as much beauty from its wood as possible. “There is so much wood in this one walnut tree that we need the involvement of more artisans to truly achieve the tree’s full potential” say project creator and Live Edge Design frontman, John Lore The exhibit is scheduled to open at the Bateman Centre from mid-November 2017 until January 2018. Interested individuals are encouraged to make a formal submission. further details. Application deadline October 14. Expression of Interest on www.liveedgedesign.com.
Fred Eaglesmith with Tif Ginn Fred and Tif have been playing the duo show for two years now and it is versatile, entertaining, funny and musical all at the same time. Fred continues to turn out great songs and witty banter all the while backed by Tif’s numerous instruments. Fred will handle this situation with his audience in the Fred Eaglesmith way and he looks forward to bringing you this show and has no doubt that it will be a crowd pleaser. Fred assures you this isn’t the second best show - it’s the best show, just not the one originally presented. Sunday October 16, 7:30 PM Tickets $32/$29 Cowichan Performing Arts Centre, Duncan Cowichan Ticket Centre 250 748 7529
ast your mind back to a time without structure, days free to unfold as they may, sunshine and beaches, no time restrictions imposed running back and forth to school, music lessons, practices, games……alright already snap out of it! Its October and we have 9 months to get through before the carefree days of summer return. Life these days is busy and days feel full. While it doesn’t sound as exciting as sunshine and beaches, schedules and calendars can be your key to maintaining your sanity.
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Creating a schedule for house keeping tasks helps ensure things don’t get too far behind as well as makes it easier for all household members to get involved. Pick a day of the week for weekly tasks like laundry, room clean up, dusting, bathrooms, changing bedding, etc. Assign a colour to each family member and write the task on your calendar in the person’s colour that is responsible for completing it. Same goes for daily tasks such as feeding the dog, dishes, packing lunches, sweeping and setting the table. You can even add, “shower”, for your reluctant teen who claims “but I just showered yesterday”, nope you did not so get in there! We use a whiteboard calendar hung on the wall in the kitchen to help organize everyone’s activities, appointments, events and special reminders. Same goes
with the colour coding, that way you don’t have to write “John - hockey 5:00” you can just use John’s colour and add “hockey 5:00” on the day. I know a white board seems a little archaic but it is easily accessible to everyone and gives a whole picture at a glance. Hubby won’t miss little Jane’s recital and you’ll remember not to send a lunches on pizza day. I love our whiteboard! The other helpful schedule can be for meal planning. Pick a theme for each dinner of the week, Monday = Mexican, Tuesday = Pasta, Wednesday = BBQ, etc. Or assign a meal to each family member and its their choice. The deal at our house is if one of the kids chooses mac and cheese on their “choice” day we all eat it without complaining but same goes when I choose steamed veggies and poached fish on my “choice” day. You can assign themes or names to breakfast and lunch too depending how your household functions, we did this when the kids were small and found it saved a lot of arguing because everyone knew what to expect. With older kids take it a step further and involve them in the meal planning, shopping, budgeting, and preparing the meals when its their choice. Good life skills and eventually less work for you!
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So Once Again Politics Is In The Air!
his month as Hillary Clinton and Donald Trump face off in their heated debates, ask yourself of 315 million people did America nominate the best candidates? Was Hillary the best choice for the Democrats? Did they put the best candidate forward to defeat the widely understood threat Donald Trump presents?
That is why voting to nominate candidates to run in elections can be more important than voting in the general elections. This month you have a chance to participate in nominating the best candidate to put forward in our next Provincial Election if you simply sign an NDP card, donate ten dollars before October 17th and vote for who you think will make the best candidate. The Cowichan Valley has a long proud tradition of electing New Democrats and I am confident that can continue with the right candidate. Therefore it is important to remember the vote to select the NDP nominee is a key process in establishing our next MLA which historically has only involved a few hundred or so people . This means when you sign up and vote to support whom you feel would best represent the NDP, you are not only exercising an influential and powerful vote among peers and fellow residents, but you are also very likely shaping
to pick our next MLA!
Instead of one vote among many tens of thousands in a general election, your vote in the Cowichan Valley BC NDP nomination race will be one among hundreds, making that vote exponentially more influential in helping us shape that future. I am not certain Donald Trump is going to defeat Clinton, however I am concerned that even though Hillary’s campaign is historic for women, the fact that she embodies the establishment and represents little change makes it apparent that she may have not been the best candidate. Only time will tell. But back here at home in the beautiful Cowichan Valley a new day is dawning and next spring we will renew our representative in Victoria, do we want to stick with Hillary like establishment careerists or should the NDP truly renew with youthful energy that best reflects the bright future you and your neighbours envision for our valley. The choice is yours, sign up by October 17th and VOTE in the NDP nomination for a better candidate, a better NDP and a better future. For details on how to sign up please contact Georgia Collins at www.georgiacollins.ca/join
Sign up deadline is October 17 for the Cowichan Valley BCNDP Nomination Day:
JANUARY 15th To vote you must be a member of the NDP for 90 days, deadline to sign up is Oct. 17th. More info: http://www.georgiacollins.ca/join
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Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
Gill Polard is a communications and marketing professional specializing in medical cannabis.
ecently, Health Canada released a new set of regulations regarding medical cannabis. The reason for this change to the regulations? Back in February of 2016, Judge Phelan found that in Allard V Canada that the regulations preventing Canadians from growing medical cannabis for personal use were unconstitutional as they prevented Canadians from reasonable access to this medicine. Judge Phelan gave the Government of Canada six months to come up with a new game plan. The deadline was August 24th. The new set of rules is called the Access to Cannabis for Medical Purposes Regulations or ACMPR. One big change, and one that is being lauded as a progressive step forward by advocates is that patients can once again opt to grow their own medicine or appoint
a Designated Grower to grow medical cannabis on their behalf. This is reminiscent of the old old system which was known as the Medical Marijuana Access Regulations, or MMAR for short. There are some rules that apply to home growing such as plant limits which are dependant upon the patient’s prescription. For example: a prescription of 1 gram per day would mean that that patient can have up to 5 plants growing indoors or 2 plants growing outdoors. Designated growers can only grow for a maximum of 2 patients and there are only 4 designated growers allowed per growing location. Health Canada is also planning to supply patients and designated growers with certificates to help law enforcement differentiate between legal and federally authorized medical cannabis growing and illegal-but-soon-to-be-legalpossibly-maybe-recreational cannabis growing.
Patients opting to grow themselves or via a designated grower must first apply and register with Health Canada, after which they can purchase starter genetics from a Licensed Producer. It should be noted that the government The Rules Around Medical has stressed Cannabis Have Changed Again; repeatedly that these are not What Does This Mean for You? intended to be long term regulations and that they are ACMPR please visit the Lift an answer to the Allard v. Resource Centre website’s Canada judgement. We still FAQs at liftcentre.ca/acmprdo not know what legalization faqs. Lift Resource Centre will look like in terms of is patient focused medical distribution and cultivation. cannabis and educational At this point, dispensaries will counselling service available remain federally illegal and to Canadians interested in subject to law enforcement. learning more about cannabis for medical purposes. To find a full run down of the
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Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
But something is happening to Pacific coast salmon. This year, B.C.’s sockeye salmon run was the lowest in recorded history. Commercial and First Nations fisheries on the world’s biggest sockeye run on B.C.’s longest river, the Fraser, closed. Fewer than 900,000 sockeye out of a projected 2.2 million returned to the Fraser to spawn. Areas once teeming with salmon are all but empty.
Wild Pacific Salmon Face An Upstream Battle For Survival
almon have been swimming in Pacific Northwest waters for at least seven million years, as indicated by fossils of large saber-tooth salmon found in the area. During that time, they’ve been a key species in intricate, interconnected coastal ecosystems, bringing nitrogen and other nutrients from the ocean and up streams and rivers to spawning grounds, feeding whales, bears and eagles and fertilizing the magnificent coastal rainforests along the way. For as long as people have lived in the area, salmon have been an important food source and have helped shape cultural identities.
Salmon define West Coast communities, especially Indigenous ones. The West Coast is a Pacific salmon forest. Today, salmon provide food and contribute to sustainable economies built on fishing and ecotourism. West Coast children learn about the salmon life cycle early in their studies. Salmon migrations, stretching up to 3,000 kilometres, are among the world’s most awe-inspiring. After spending adult lives in the ocean, salmon make the arduous trip up rivers against the current, returning to spawn and die where they hatched. Only one out of every thousand salmon manages to survive and return to its freshwater birthplace. So what’s going wrong? Climate change is amplifying a long list of stressors salmon already face. Sockeye salmon are sensitive to temperature changes, so higher ocean and river temperatures can have
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serious impacts. Even small degrees of warming can kill them. Low river flows from unusually small snowpacks linked to climate change make a tough journey even harder. Oceans absorb the brunt of our climate pollution — more than 90 per cent of emissions-trapped heat since the 1970s. Most warming takes place near the surface, where salmon travel, with the upper 75 metres warming 0.11 C per decade between 1971 and 2010. Although ocean temperatures have always fluctuated, climate change is lengthening those fluctuations. A giant mass of warmer-than-average water in the Pacific, known as “the blob”, made ocean conditions even warmer, with El Niño adding to increased temperatures. Salmon have less food, and face new predators migrating north to beat the heat. Beyond creating poor environmental conditions for salmon, climate change increases disease risks. Warm conditions have led to sea lice outbreaks in farmed and wild salmon, and a heart and muscle inflammatory disease has been found in at least one farm. Scientists researching salmon movement through areas with farms are finding wild fish, especially young ones, with elevated parasite levels. Diseases that cause even slight deficiencies in swimming speed or feeding ability could make these marathon swimmers easy prey. Some question whether wild salmon will remain a West Coast food staple. For the first time, the Monterey Bay Aquarium’s Seafood Watch program has advised consumers to avoid buying chinook and coho from
four South Coast fisheries. Researchers also predict changing conditions will drive important food fish north by up to 18 kilometres a decade. Disappearing salmon don’t just affect humans but all coastal ecosystems and wildlife. Eighty-two endangered southern resident killer whales depend on chinook salmon to survive. As chinook stocks go down, the likelihood that these whales could become extinct goes up. Although the federal government has committed to implement recommendations from Justice Bruce Cohen’s inquiry into Fraser River sockeye and to follow the Wild Salmon Policy, reversing this dire situation will take widespread concerted and immediate action. A weak provincial climate plan that fails to meet emissions targets and acceptance of new oceanbased fish farm applications won’t help wild salmon. We need to move fish farms out of the water and onto land. Salmon are resilient and have survived ice ages and other challenges over millions of years. They’ve survived having their streams paved over. They’ve survived toxins dumped into their environments. The question is, can they — and the ecosystems that depend on them — survive climate change and fish farms and all the other stressors humans are putting on them? www.davidsuzuki.org David Suzuki is a scientist, broadcaster, author and cofounder of the David Suzuki Foundation. Written with contributions from David Suzuki Foundation senior communications specialist Theresa Beer.
Pattern Interrupted. W
Szos coaches individuals, couples, and teams who are ready to challenge their old ways of doing things for the sake of something better.
e are coming into the fall harvest, a time of abundance and gratitude for all the sustenance we need to thrive. We celebrate Thanksgiving. We gather and share a special meal and good times. We can be great hosts and share our bounty with our family, our community. This is a great time to ask the question: How am I celebrating myself? How am I taking care of myself? I’m going to make an assumption about you and I bet I’d be right for a huge number of you. I bet you work hard. Furthering the bet, I’d say that although you work hard, you feel like you should be working harder or doing more or doing it all better. There isn’t enough time in the day or in the week to get everything done and always a lack of help or support. Sound familiar? And that doesn’t sound so abundant or bountiful, does it? Whether we want to admit it or not, we are surrounded by abundance all the time. This is true. Everything you want is available to you, you just can’t see it. Why can’t you see it? Because you were taught to live in scarcity and lack by our society. “No blame on you, Society!” (although I can want to
Szos helps people interrupt the unconscious fears and beliefs that have them never open the door to the core of who they really are. It can be scary and it’s one of the most rewarding things we can experience!
blame and remove myself from society when I feel trapped by my to-do list from hell). Scarce mentality is just how it is at this time in history and it’s been this way for eons. So what do we do about this scarcity in a time of abundance? The first thing is to have a conversation with yourself...a secret conversation. Give yourself permission to think the things that you wouldn’t normally share, yet are alive in your heart and mind and body. Most likely they are smaller things that are available to you. Maybe you’ve always wanted to learn how to sew? Or perhaps you’ve been too afraid to call up an old friend or relative and make peace. In this scenario, you won’t even admit to yourself that you want to talk to that loved one because you imagine them rejecting you and so you try to hide the desire and focus on getting things done and being busy. The endless to-do list is a ruse; a trick. It acts as a shield to cover up what poet, Mary Oliver, beautifully proposes to us instead: let the soft animal of your body love what it loves. Do you think you can truly find freedom from your to-do list? No, deep down you don’t. That’s what most of my clients hire me for; they want to put down the mundane distractions and pick up what really fills their hearts with joy. One of the ways I do this is in my life is by reviving my incredible style that, long ago, I had stripped away to be accepted and
Table Talk By Richard Neftin Mushroom Hunters
We in Harvest Season are undoubtedly grateful for Nature’s bounty. Fruit trees are laden with plums, apples and pears. For those wild-crafty people there is more to the forests than meets the eyes. Green wild edibles are cleverly hidden, but are easily discerned by experienced gatherers who know where to look. The hunt is on for eat-worthy mushrooms (lobsters, morels, chanterells, oysters, pines...) and the bravest, most hard-driven, rain-blinded, rough-jointed, wind-faced, thick-handed, boot-laced men and women of the Valley will not be disappointed. They’ll quietly bag ‘em, and sneak off, wiping away all evidence of their presence. These people will have mushroom omelet for breakfast & lunch and a mushroom soup for dinner; they smile dreaming of drowning in a mud-bank of mushrooms, drool at the thought of mushrooms, and have seizures when they taste them. They suffer from mushroom withdrawal and depression at season’s end. They are hardy uphill kind of people, but we who eat them occasionally (not for survival) should take pity on them. Some gardeners and pruners have an abundance of veggies and fruit, so why not pass some off to mushroom munchers squatting and trembling by the roadside? Wish them well. “safe” by my world. So I throw some wild, colourful garments together that turn ME on, put on some rock star eyeliner, get my daughter to paint some wicked cool designs on my toenails, and I dance to music – this makes me feel like a Master of the Universe. Suddenly, my to-do list from hell doesn’t seem so hellish as I go about my day honouring my responsibilities to myself and my family and have a great time doing it because I am turning
myself on as an integrated part of the process. What turns you on, you beautiful human being? And don’t be afraid to get help if you are struggling to answer this for yourself. You deserve to be plugged into what brings you alive and your world needs you to rock this for yourself, too.
Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
Georgia Nicols M.A. is Canada’s most popular astrologer. A Buddhist, this Vancouver-based astrologer is featured in regional papers across Canada, the United States, and New Zealand. www.georgianicols.com
ARIES (March 21-April 19) This month you need more sleep. You’re bagged! Of course, Mercury retrograde is wreaking havoc to your job with lost papers, confused communications, cancelled appointments and transportation delays. Fortunately, your ambition is aroused so you are giving it all you’ve got. Romantic relationships will be smooth and more affectionate. And passionate! This is a good time to observe your style of relating to those who are closest to you. Stop barking! Start hugging. TAURUS (April 20-May 20) You’re keen to work this month. Fortunately, the year ahead is one of the best years in over a decade for you to find a good job or improve your current job. This month you are also keen to improve your health. (Running back and forth to the fridge counts; but you can do better.) Relations with partners and close friends will be especially warm. Act on your urge to get better organized. Tidy up your life! When you feel you are in control of things – your confidence grows and shows! GEMINI (May 21-June 20) Lucky you! This is a fun, playful month! You will enjoy parties, socializing with others, sports events and activities with children. You will also enjoy flirting and being prankish and playful! This is the perfect time to take your creative talents more seriously. Make a commitment to having fun. Entertain others. Make plans to enjoy the arts as well as the company of others. Even your relationships at work are
excellent this month. Not too shabby! CANCER (June 21-July 22) You have lots of energy to pour into home, family and your private life this month. You might cocoon at home and take it easy. But more likely, you will explore redecorating ideas and ways to make your home look more attractive. It’s also a good time look for ways to benefit from real-estate deals and home improvements for the entire year ahead! Relations with parents will improve. In fact, all your family relationships will be happier. (Gosh.) LEO (July 23-Aug. 22) You’re busy! You’ve got things to do, people to see and places to go! Take short trips and enjoy extra reading, writing and studying. You will also enjoy talking to neighbours, siblings and daily contacts because you are keen to enlighten others with your views and ideas. Because your attitude is so positive, you will tackle new projects with energy and enthusiasm. Some will redecorate at home and entertain more this month. VIRGO (Aug. 23-Sept. 22) Your attention now turns to money, financial matters, major purchases and taking care of what you own. It’s all about your wealth and your assets. You see that it’s time to sit up and take notice. You need a certain amount of money to do what it is you want to do. (Like stay alive.) And while you contemplate this, you will also wonder about your happiness and its connection to money. What really does make you happy? This is the key – the million-dollar question. LIBRA (Sept. 23-Oct. 22) This is a powerful month for you as well as a powerful year! This month you feel content with your present; and hopeful about
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your future. Take advantage of the next four weeks to replenish and restore your energy for the rest of the year. When the Sun is in your sign, it energizes you! It also attracts favourable circumstances and important people to you. Therefore, do get out of bed. Start making plans. Expect a miracle! The Sun will be in your sign for one month, but Jupiter will be there for a year! SCORPIO (Oct. 23-Nov. 21) This month is low key. Expect to work alone or behind the scenes because it’s actually a time of preparation. You’re getting ready for the beginning of your new personal year that will begin in about a month. What do you want for yourself in the coming year? How do you want your new year to be different from this last year? Be specific about what you want. Write down some goals and give yourself deadlines because deadlines are the only way anything ever gets done. Get serious. SAGITTARIUS (Nov. 22-Dec. 21) Your popularity will be strong this month, which is why you should be open, friendly and engaging with everyone. Not only will you enjoy the company of others (and vice versa), you will find that you benefit from all your interactions with others. This is also an excellent time to think about your hopes and dreams for the future. What do you want to achieve this winter? In the next year? In the next two years? You are a forward-looking sign who likes to be active and you need to believe in a better future. That’s what makes you tick. CAPRICORN (Dec. 22-Jan. 19) This month, the Sun is at the top of your chart shining a flattering light down on you! This means people in authority admire you! They think you are talented,
OCTOBER FORECAST competent, hard-working and trustworthy, which you are. Since your boss or any other important VIPs seems to think you’re so hot, quite obviously, the next four weeks are the time for you to strike! Make your pitch! Go after what you want! Relations with friends and groups are friendly and warm this month as well. Smoochie boochies! AQUARIUS (Jan. 20-Feb. 18) In year ahead, you will want to travel. And you will. This month is the perfect thing to prime the pump. You’ll start thinking of places you want to go. Many of you will also want to sign up for classes and make plans to go to school or get further training. Now you want to reach out more and grab more out of life! Some of you will also explore opportunities in publishing, the media, medicine and the law. Relations with bosses are cozy this month; in fact, some of you might have a romance with a VIP. PISCES (Feb. 19-March 20) This is your time of harvest. You see what is working and what is not. It’s a time of kudos, promotions, graduation, and anything that makes you feel proud . This is why many of you will use this month to focus on the money you get from other sources. You will sort through details regarding shared property, inheritances, taxes and debt. You need to get your ducks in a row, especially with respect to money that is owed to you, so that you know what you have! Simple. And when you know this, then you can make plans. www.georgianicols.com
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Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley
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