Music for the soul

FOOD AND CULTURE

“In my late 20s, I decided to pursue music professionally for a few reasons. Being educated in sports science, I noticed how I was able to help heal and make people stronger through exercise, but through music there is something unseen and very special I have witnessed. Music has an amazing ability to impact the listener and provide escape, inspiration, feelings of nostalgia and, above all, healing.” P ursuing your dreams takes dedication, and in Coquitlam-based musician Etienne Siew’s case, he’s transforming his dreams into reality, one note at a time. The alternative folk singer-songwriter, who studied sports science before deciding to focus on his music, realized he could bring just as much healing to people through music and storytelling. Singer-songwriter Etienne Siew brings storytelling, healing and a love for the outdoors together in his music By Rose Kapp PHOTO COURTESY ETIENNE SIEW

Siew’s music encompasses the feelings of vulnerability he experiences in life, the raw emotions of love, loss and friendship, all tied together with the beauty he finds in the outdoors. He weaves these experiences into true and imaginative storylines as in the song “Where She Belongs.” The result is music many of us can relate to. “My music is generally born from some sort of emotional experience or from something someone around me has gone through. Most times the story comes first and then an acoustic or vocal melody follows, but there is no set way of doing this for me,” says Siew, who recently released Better Man, a six-song EP recorded at Paranoyd Sound Studios in Port Moody.

There’s a lot of work and planning behind releasing and performing your own music. Siew has had to learn everything about his new business including promotion, booking, grant writing, social media as well as the artistic side of music production, filming, video editing, sound engineering and content. He seeks out the support of fellow music professionals where he can, pushing himself out of his comfort zone as well as ensuring he schedules enough time for his craft. “Sometimes I’m so busy with the business end of things that I realize I haven’t actually touched my guitar in a week.”

When it comes to performing, Siew has been busy with more frequent and larger performances, including a 2018 tour on the Sunshine Coast he planned and booked himself. He prefers concert-style venues and performs his own songs with few covers. Occasionally, he will push his gentle voice into blues and folk-rock. Listening to him is like being around a campfire, intimate and reflective. Except for a bit of reverb to fill out his voice, it’s just Siew, a guitar and his heartfelt originals.

He admits to feeling some nerves before a performance — not stage fright but feelings of vulnerability. “Your soul is on display for the world, so I always try to remind myself the impact I want to have and why I am doing this. That I am going to rock it, and after two or three songs, everything just starts to melt away and I hit my stride.” Siew’s Better Man EP is available now on Apple Music, Spotify and CD Baby, or listen at etiennesiew.com. n

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For the foodie in you

5 FOOD TRENDS FOR 2020 TO SHOW OFF YOUR CULINARY KNOW-HOW

By Andrea Jabour I f you follow food influencers, bloggers and celebrity chefs on social media, you know that new trends pop up in your Instagram or Facebook feed every year. Just like fashion or home design, there are ideas, styles or ingredients that become more and more popular — 2020 is no different. For all the foodies out there, here are five trends to keep your eye on.

1. Plant-based meats Visited a fast food joint lately? It seems as though everyone is getting in on the “plant-based” action. Plant-based burgers, nuggets, pizza toppings and even jerky seem to be everywhere. Even local supermarkets are starting to carry alternative products next to the ground beef and chicken thighs. Although they are not necessarily “health” foods, they do provide an option for those wishing to reduce their animal-product intake. But do your research and read the labels. 2. Rise of the infused spirit The craft beer movement has had the spotlight for a while and for good reason, but now another beverage option is creeping up behind. The rise of the local spirit-based cocktail. A good mixed drink with a local spirit with real ingredients is a treat. The Apple Rosemary Gin & Tonic, Pom Gimlet and Cranberry Muddler at Provincial Spirits Workshop and Tasting House in Port Coquitlam sure sound good to me.

Local fruit and botanicals can make for some wonderful beverages that not only highlight some creative distillers, but promote local farmers and growers — a win-win! 3. Dessert hummus Yes … you read that right. No longer is the Mediterranean chickpea spread only being seen with vegetables and crackers; it is now appearing with chocolate and other sweet accompaniments. Snickerdoodle hummus? Hmm, I’m game. It’s a legume, so doesn’t count as dessert, right? 4. Reducing food waste As the current environmental trend toward reducing our carbon footprint continues, so does the prevalence of clever uses for our food scraps. While composting continues to be debated, we’re seeing more and more recipes using your scraps to create new dishes. One example is making your own vegetable stock. By keeping your vegetable scraps instead of throwing them away, you can make your own stock to add to other recipes instead of buying a pre-made product. 5. Ube’s purple power This purple yam is no stranger to Filipino cooking and desserts, but you may start to see it pop up on many restaurant menus and cookbooks over the coming year. It’s sweeter than its orange cousin, with a slightly nutty, vanilla taste. Want to start with something easy? Don’t miss the Sorbetes (ube and vanilla ice cream) at Kulinarya Filipino Eatery in Coquitlam.

Because of the ube’s purple colour, it is also Instagram-able as heck. Step aside acai, there’s a new purple food in town. n Because of the ube’s purple colour, it is also Instagram-able as heck. HUMMUS PHOTO COURTESY DELIGHTED BY DESSERTS

OUR FRESH LOWFOD TM BREAD IS HERE

Our LowFOD TM bread is baked fresh at COBS Bread Oxford Market on Saturdays, Sundays and Mondays. It is easier to digest, and easier to love.

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