Passions Magazine - Spring 2018

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Spring 2018

FEATURING Fairwinds Golf Club Turns 30 Sailing Through the Winter The Retirement Myth NOTCH HILL - FAIRWINDS

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Fairwinds Golf Club Turns 30


The Winter Sailors of Fairwinds


2017 Brewery of the Year is Local?


Construction Update 12 Retirement: The Myth 14 Who Said That? 16 Asparagus Tips from Fairwinds’ Chef


The Human Pursuit of Vantage Points


A Happy Marriage in the Garden 24 The Intellect Page 27 Welcome to Spring! The days are getting longer, the sun is shining more often, plant life is beginning to bloom and the local wildlife will soon, if not already, begin parading their young around Fairwinds for all to admire. This Spring also brings the 3rd issue and very first Spring issue of Passions Magazine. The Winter 2017/18 issue of Passions “Swinging in the Rain” article featured those winter golfers, male and female, at Fairwinds Golf Club who brave all kinds of weather conditions all year long. Having followed them around the course we have to admit their game, fitness and spirits are better for it. The article got the attention of those passionate sailors among us who have the same year-round “play ethic”. Their boats don’t sit at dock for long, their all-weather gear rarely dries completely and their story is heart warming. We encourage you to have a read.





As always, we will continue to keep you up to date on current and future developments in your community such as The Westerly condos, Fairwinds Landing and the Timber Ridge townhomes. We hope you have enjoyed reading Passions Magazine as much as we have enjoyed creating it for you and we always welcome your feedback and input into coming issues at Enjoy the season, Fairwinds Management Editor’s note: Jarvis Kohut has no plans to change his name any time soon, despite the error made in the winter 2017/2018 “Swinging in the Rain” story, where we inadvertently referred to Jarvis as “Jasper”. We sincerely apologize for the error and any confusion this may have caused.



which is mostly a peat bog, so whenever we get very heavy rains, mostly in the winter, these areas have been known to flood.” On these holes, sump pumps were installed to collect water from an underground drainage system. It then flows further down the course into one of the ponds. Mike Yip, an area resident since 1976 and one of the course’s original members, watched as the course was gradually “tucked right in with the contour of the land” where previously there had mostly only been woods and trails. Mike would go on to score five holes-in-one (so far) at Fairwinds and is still the only person to have scored an ace on all of the course’s par-threes. It was not an easy build, according to Mike: “Only 20% of the land was clear. Holes 8 and 11, being mostly hayfields, were the easiest. However, the rest of the course had heavy forest, creeks, streams, and non-stop rock.” Ryner Wilson, now one of Fairwinds’ teaching pros and the golf shop manager, was there on that very first sunny July day in 1988, and even before, during the spring of that year. “My golf teacher, Ben Colk (a former PGA player who was instrumental in the building of Fairwinds), snuck me onto the course. It was fascinating to play on pure bentgrass greens with no blemishes, disease, or any of the dreaded Poa Annua weed.” Sadly, he doesn’t remember what he shot that day: “There weren’t any holes in the greens yet, so I couldn’t get a score.”



It’s been thirty years since the first official swings were swung at Fairwinds Golf Course. It was July 2, 1988, a beautiful sunny day, and the crowd in attendance included Fairwinds’ owners and many of the original investors, the Lieutenant Governor of British Columbia and Les Furber, the hotshot golf architect who had designed the course. (By many accounts, several unofficial rounds had already been played by various golfers while the course was still under construction. Can you blame them for being impatient to sample the Nanoose Peninsula’s newest offering?)

A stroll down “Memory Fairway” For centuries, this wild, heavily forested part of the Pacific Flyway was mostly home to birds, thousands of whom either lived here year-round or used Nanoose’s natural wetlands during their annual migrations. It’s unlikely that any of these birds ever envisaged the birdies and eagles that were eventually to come. According to Dave Marvin, a Fairwinds resident and golfer who has researched the course’s history extensively, the idea of a golf course in the 4 PASSIONS | SPRING 2018

by Jen Groundwater

area first came up in 1929, but it took almost another 60 years before Neil Scott, Al Slaughter, Frank Herman, and Bill Benner put the dream into action. Together, these four men purchased 1300 acres on the Nanoose Peninsula in 1981 to build “a multi-phase development centred around a championship 18-hole golf course while preserving Nanoose Bay’s natural beauty.”

If you build it… Golf course architect Les Furber, who had spent more than a decade learning his craft from Robert Trent Jones Sr., was tapped to design the course. Furber’s now-signature vision is a course that’s “playable but not penal, challenging but not intimidating,” and known for its beauty—all of which he delivered at Fairwinds. Nearby Malaspina College (now Vancouver Island University) provided heavy equipment and manpower for the extensive shaping and sculpting that needed to be done. For example, as assistant superintendent Rob Jensen explains, “holes 12 and 17 are in a low-lying area

Although at first there was only a simple ATCO-style trailer in the parking lot to serve as the clubhouse, office, and pro shop, the first head professional, Rick Kennedy, took it all in stride. Ryner describes Rick as “a large, red-headed man with a very kind heart who was very helpful to me as a young competitor and was very well liked by everyone.” Ben Colk, too, was a key figure for many years. Retired after his career as a pro at various illustrious Lower Mainland courses, he became Fairwinds’ “honorary golf professional,” often dispensing advice at the driving range. For many years, the Bar and Grill was named Benz Lounge, Patio & Bistro in his honour. The back nine opened in 1989, the same year that work began on the clubhouse and on the residential side of the development. Tanya Bryan, now Fairwinds’ head gardener, was part of the maintenance crew then and recalls, “It was pretty bare-bones at that point. The early bunkers on the back nine were carved out, but still needed drainage put in. Then we put in the fabric and the sand…It was a few years in the making, but the grass came up nicely and then it all came together.” The area was still quite wild, she adds. “If you went out early in the morning to cut the grass, you’d wonder if you were going to run into a cougar.”

Wild goose chaser The Canada geese were a huge challenge from the get-go. (They had been here first, after all.) Things changed when a beautiful border collie named Charm joined the maintenance crew. For many years,

Charm would spend eight hours a day following Tanya on the mower and chasing geese out of the water hazards. “When she passed we had her cremated and she is buried here at our shop with a plaque with her name on it.”

Thirty years a charm There’s something special about a golf course where members and staff stay around—and are enamoured of the place—for decades. More than one staff member can remember when there were no houses at all beyond the course. The stories we’ve mentioned here are just a few of the highlights of the course’s history. Over the past 30 years, Fairwinds has seen holes-in-one; putts crucially missed or made, fierce and/or friendly competitions; countless parties, drinks and meals in the Bar & Grill; tall tales told; and friendships made. Fairwinds is the sum of all these memories and moments, and its people, who know they’re part of a special place. Watch Dave Marvin’s fascinating 15-minute video, produced for Fairwinds’ 25th anniversary.


WHAT PEOPLE ABOUT THE FAIRWINDS GOLF CLUB: TANYA BRYAN: “The people are so nice. The members treat you like family.” MIKE YIP: “Part of the joy of golfing at Fairwinds is nature—frequent encounters with birds and mammals, including the occasional rarity. And it’s a fun and friendly place.” RYNER WILSON: “The layout is so much fun. There are lots of lakes and trouble to get into, but it rewards people who play smart. Although, if the wind is up, people have been known to call it Unfairwinds. It can become very challenging.”




If you look up recreation in the dictionary, you’ll see that it is defined as “an activity or pastime pursued for the pleasure or interest it gives.” Delving more deeply than a mere definition, the word recreation has two parts: “re” and “creation,” where the combination denotes the refreshment of the mind, body or spirit through play and relaxation. We all need to be refreshed on a regular basis, and recreation is one important way our psyche is renewed. In fact, recreation is an essential element of human biology and psychology. Simply stated, having fun makes us healthier. There are many ways to recreate here on Vancouver Island. In fact, most residents would agree that we live in a veritable cornucopia of ways to play. But to get the most health benefit from how we choose to spend our leisure time, it’s necessary that the activity be both physically and mentally challenging while also having a strong social component. Enter sailboat racing. Particularly, racing with the Schooner Cove Yacht Club, where participants enjoy the health benefits of yacht racing twelve months of the year. The Schooner Cove Yacht Club (SCYC) has been racing yachts since its inception in 1975. Made up of avid sailors as well as recreational yachters, it has an excellent reputation relative to its size. In fact, crews from all over the Island will come to sail and race with this club. I had the pleasure of learning about sailboat racing when three long term members of the SCYC: former Commodore Pam May-Straka, current Fleet Captain Neal Berger, and former Fleet Captain Richard Hudson invited me to join


them for a late morning sail on Berger’s beautiful blue-hulled racing yacht, Shingebiss. Yacht racing has been around for a while. In fact, the formal racing of yachts is believed to have started in the Netherlands, sometime in the seventeenth century. As distinguished from dinghy racing, yacht racing is a sport where multiple sailing yachts are in direct competition with each other and race around a course created in such a way to provide the opportunity to sail at all the points of sail - and without the benefit of engines. Now if we are honest with ourselves, we all like to race in some way shape or form. In fact, there is a bit of competitiveness in all of us - and this is especially evident in those who sail. “Anytime you get two boats near each other and going in the same direction, it’s a race,” states Hudson with a chuckle. But all joking aside, not only does racing combine the fun of sailing your boat with the raw competition of trying to sail faster than someone else, but it’s also a fantastic way to improve your boat handling and sail trim in a way that no amount of cruising could. In fact, according to Berger, there is no better way to become an accomplished sailor. “Most of what I’ve learned about sailing I’ve learned from racing.” And it’s not just for racers with racing boats, any sailing yacht can race, even cruising yachts. “I’d like to see more cruisers racing as it’s a great way to become a better sailor.” The Schooner Cove Yacht Club utilizes the Performance Handicap Racing Fleet (PHRF - pronounced ‘perf’) system. It allows dissimilar classes of sailboats to be raced against each other fairly. The goal is to cancel out inherent advantages and disadvantages of the boats, so the result of a race is a reflection of crew skill rather than superiority of equipment. “To assess the handicap we measure the boat’s attributes, such as the size and type of sails, the length of the boat at waterline and the type of mast,” states May-Straka. “And using the handicap system provides a level playing field so many different types of boats can race together,” adds Hudson. As a result, it’s not the boat itself that wins races but instead it’s the crew that wins. According to Berger it’s a crew’s ability to communicate and work together toward a shared goal that creates a winning team. “And training is how that happens,” states Berger. “Crews need to spend time on the water to learn how to work well together.” 7 PASSIONS | SPRING 2018

Since the SCYC races twelve months of the year there are ample chances to spend time on the water during any season. “We aren’t fair weather racers here,” states May-Straka. “We take our boats out year round.” Of course, sailing during the colder months demands the right gear and especially paying careful attention to weather forecasts as winter sailing lends a certain predictable unpredictability. However, according to May-Straka, experiencing the raw nature of a brisk winter sail is something that all sailors should experience. “It can get pretty cold out there in the winter, but it’s our passion for sailing that keeps us out there year round.” Although the SCYC has over three hundred members, the numbers are not as strong as they used to be. “Like most yacht clubs these days, our club membership is dwindling. As a result, finding crew members is a big deal,” states Berger. Oftentimes boats are racing with crews that are smaller than what would be ideal, simply because there are not enough people to go around. “That’s one reason why we try to be welcoming and non-intimidating. We welcome all kinds and ages of sailors, from experienced racers to ‘neverever’ novices.” To ensure that boaters of all abilities feel welcome, the Schooner Cove Yacht Club is not only serious about sailing, but they’re serious about having fun. “Most of the time, nobody really cares who wins. We’re all out there just to have a lot of fun. In fact, one day during a pursuit race I noticed a boat ahead with smoke coming from the cockpit. When I caught up to him I saw that it wasn’t anything serious, it was just the guy’s BBQ. He was actually barbecuing while racing! Now that guy was just enjoying himself and having fun,” recalled Berger with a laugh. Especially enjoyable are the aptly named Wednesday Fun Races, where racers of all abilities and with all types of boats race for fun and to socialize with other boaters. This is a pursuit race where the start is staggered and the first boat to cross the finish line is the winner. Afterwards, the boaters meet at the group’s clubhouse - the Afterdeck - for refreshments and great conversation. “The Wednesday night races are simply a great opportunity to get a whole bunch of boats out for a fun sail,” states May-Straka. It’s experiences such as the Wednesday Fun Races that make sailboat racing with SCYC such a fantastic way to meet other people. “When you race you meet great people and make lasting friendships through shared 8 PASSIONS | SPRING 2018

adventure, growth, and experiences,“ states May-Straka. “It’s quite amazing. While racing, every person is working hard, keeping focused and pushing themselves past their comfort zone. As a result, you grow as a person as well as a sailor. Racing is exhilarating and it keeps you young.” Of course, sailboat racing also keeps you connected to nature. “We see wildlife almost every time we go out,” states Berger. “One time I was turning my boat in tight circles to help clean the bottom, when all of a sudden I had a group of porpoises popping up around me to see what I was up to. Another time I was watching killer whales near the boat when a seal suddenly jumped from the water onto a nearby rock. I think he was trying to get away from the killer whales.”

He was actually


Amazingly, Berger has even had close encounters with land mammals while sailing. “One day I saw something in the water that looked like someone’s teddy bear floating by. When it got closer I realized it was a bear out for a swim. It was so fascinating to see the bear swimming that I made the mistake of getting too close. The bear huffed and puffed a bit and then swam at my boat, taking a good swipe at the hull before it swam under the boat to get to the nearby shore. I had an interesting time explaining the scratches when it came time to repaint my hull,” recalls Berger with a laugh. Whether you own your own boat, or are hoping to own one someday, racing sailboats is not only the perfect way to connect with nature and with like-minded individuals, it is also the natural continuation for the recreational sailor who is looking for the next level of development. Not only will you have a great time, but racing with the SCYC will consistently challenge you on all levels, and the camaraderie and friendships you develop will last a lifetime. Fairwinds Marina: To take part in races: For information on joining the SCYC: For racing program details:




Tucked away on a side street, Mount Arrowsmith Brewing in Parksville has been quietly creating great beers and loyal customers since they opened in 2016. In fact, this little gem of a brewery is not only turning the heads of locals, but it’s gaining the attention of people from all over the province as Arrowsmith was awarded BC Brewery of the Year for 2017 - and only six months after they opened. Clad in plaid and a thick yet tidy beard, Dave Woodward, the head brewer and part owner of Arrowsmith, is a lot like the brewery itself - unassuming yet impressive. When I asked Woodward why he decided to make a career out of making beer he simply stated, “Well, I like beer”. However, just like beer itself, Woodward’s road to becoming a master brewer is deceptively complex.

Beer is derived from four ingredients - water, malted barley, hops and yeast - yet the complexity of tastes and aromas one can achieve from this short list of humble ingredients is truly staggering. Essentially, beer is a symphony of chemical reactions between the grain, the water, the yeast and the hops.

such as mosaic, topaz, sauvignon, cascade, centennial, amarillo, citra, magnum and warrior, the variety of hops Woodward chooses lend each beer a unique quality. Although hops are important, Woodward stresses that the quality of the barley and the yeast is also top of mind. Woodward sources his barley from Canada and his yeast from a specific yeast bank located in the States. Specifically, Woodward notes that working with yeast takes a lot of skill but it’s a part of the beer making process which he particularly enjoys. “It’s a job in and of itself to keep the yeast happy and healthy,” states Woodward with a laugh. What does the future hold for this small but mighty brewery? Woodward states that plans for expansion are already underway, with a larger tasting area on the near horizon, as well as larger brewing capabilities and a kitchen for food service. But despite the changes, patrons can be assured that, just like its namesake, Mount Arrowsmith Brewing will consistently rise above the rest. For more information visit:

Dave Woodward - Head Brewer and part owner of Mount Arrowsmith Brewing

One could say that Woodward has always thirsted for knowledge. Woodward started out as a home brewer, but with time, he became aware of how much he did not know when it came to making beer - so he bought a ticket to the UK to study the craft. Woodward remained in the UK for two years, soaking up as much knowledge as he could. He then returned to Canada, where he continued his sponge impersonation while working at Whistler Brewhouse for five years. Eventually he felt he could start sharing his knowledge and helped open breweries in both Tofino and Victoria. Finally, after a journey that lasted over ten years, Woodward came full circle when he was offered a partnership in a brewery located in Parksville, his hometown. Beer, usually derived from only four ingredients - water, malted barley, hops and yeast - is deceptive in its simplicity. Yet the complexity of tastes and aromas one can achieve from this short list of humble ingredients is truly staggering. Essentially, beer is a symphony of chemical reactions between the grain, the water, the yeast and the hops. Even so, when people talk about beer and what makes one stand out over others, it’s usually the hops that people mention. Actually it’s the cone shaped flower of the female hop plant that the brewer uses. These delicate, pale green and papery nubbins lend flavour and aroma to the finished product. Specifically, hops impart bitterness when added early in the beer making process, and aroma when added near the end. And just like wine grapes, the region where the hops are grown lend flavours and aromas that differ greatly. Woodward is well aware of this so he sources hops from around the world. With names 10 PASSIONS | SPRING 2018 24 PASSIONS | WINTER 2017 / 2018



View facing east over The Strait of Georgia from the future site of Timber Ridge townhomes


Spring is now well upon us, and with the change in seasons comes the promise of new growth, and an opportunity to take stock and find renewal in our surroundings. To see an example of such growth, Fairwinds residents need only look at what’s taking shape in their own community—namely, The Westerly condos, Fairwinds Landing and the Timber Ridge townhome developments, under construction right now. When we last checked in on the progress of The Westerly, a 39-suite condo building that’s expected to be completed in the summer of 2019, the construction site was being cleared of soil, asphalt and other debris in preparation for rock blasting in January. In the months since, a 22-footdeep excavation site was made in preparation for an underground parking structure, which will require 7,000 cubic metres of concrete. “The blasting is done and the material


is all hauled away so that part is done.” says Adele McKillop, Westerly Construction Manager. And the next step? “Excavating the footings, the long strips of footing around the edge of the building or the columns on the interior,” says McKillop. “That’s what’s called the ‘detailed excavation.’” As Georgia Desjardins, Seacliff Properties Asset Manager, explains, “Detail excavation is the excavation required for the building foundations and the lower parking level slab. The anticipated timeline for this stage of work is approximately 1 month.” In addition to the excavation, a Wolffkran 325 Sl freestanding tower crane will be erected during the early stages of The Westerly’s construction. The crane, which will have a final height of approximately 134 feet from the base, will be utilized for the construction of the concrete structure and

building exterior, and has a radius swing of approximately 200 feet with the capacity to lift up 10,000 lbs at its furthest reach. Fairwinds residents should keep their eyes on the horizon for the Wolffkran’s distinctive red and white paint job to make an appearance in the coming weeks. “The anticipated date for the crane to be visible in its working location will be around the beginning of June 2018,” says Joe Duncan, of Heatherbrae Builders Co. Ltd, via email. The Westerly’s progress is exciting enough for Fairwinds residents on its own, but that’s not the only new development making its way to the community; Timber Ridge, a 35-unit townhome development situated on over 11 acres of land just off Bonnington Drive, is currently in the works as well. The townhomes will range in size from approximately 1,500 to 1,800 square feet, and will offer views of the Strait of Georgia and Fairwinds golf course. The first stages of development for Timber Ridge began in mid-March, says McKillop. “We started by clearing the trees and getting an excavator to clear it all up,” she explains. “While a firm construction date is not yet set, we are

moving forward with the work and drawings required for building permits and expect to have those completed and ready for submission by early May,” says Desjardins. “We could then potentially be under construction by as early as this summer, but again, the timeline is not yet confirmed.” And Desjardins tells me there’s still more to come. “We are also moving forward on plans for a new single family home subdivision on a parcel of land just off Fairwinds Drive, across from the Fairwinds Wellness Centre!” More details on this project will follow in the coming weeks and months. McKillop has every reason to be excited about the developments at Fairwinds and concludes by adding that, “Things have progressed extremely well to this point and we’re doing everything we can to ensure this will continue.” Register to receive updates: 13 PASSIONS | SPRING 2018

The Myth Known as Retirement By Myles Sauer

Fairwinds activity offerings will make you feel young again Over the last few years, there’s been a gradual shift in what it means to be ‘middle-aged.’ Often thought to be anywhere from your early to late 40s, in 2015 the Huffington Post forged new ground and boldly asked, “is 60 the new 40?” Three years later, the question still lingers, with Psychology Today suggesting that age is cultural just as much as it is physical. Whether you believe that or not, maybe you’ve noticed your body doesn’t move the way it used to. A creaky joint here, a sore back there… Old habits of inactivity can add up, especially later in life. It’s no surprise then that many just don’t bother with even a small amount of exercise each week.


The Wellness Centre facilities include a 20-metre indoor pool and full tennis court, and offer fitness classes for activities like pilates, yoga, and more. “Step and cardio classes offer a fun dance style workout, and for those looking for a more vigorous, challenging workout, they may be more inclined to try our spin and total body conditioning classes,” Fleming

But the benefits of physical activity are huge. It can help you lose or maintain weight, enhance your flexibility and mobility, and reduce the impact of illness. Mentally, it can put you in a better mood, help you sleep better, and even help prevent memory loss and dementia. (Not to sound too risqué, but the sex is better too, according to Health Magazine.)

And if you want to get outside, Fairwinds has numerous walking and biking trails mapped out in the area, varying from beautiful meandering trails around the lakes to paths which take you up a more challenging Notch Hill with gorgeous view points—a perfect way to get the CDC-recommended 150 minutes of moderate exercise per week. Whatever you choose to do, getting out for a bit of activity will go a long way towards making you feel young again and ensuring a long, healthy life. “The key,” says Fleming “is to keep it real, keep it fun, and keep it going.” Do that, and you’ll forget all about whether 60 is the new 40, and remember that age is just a number anyway.

“Staying active is important at all ages,” says Fairwinds Wellness Centre fitness instructor Sharon Fleming. “Our activities of choice may change throughout our years but it is imperative to keep moving.” At the Fairwinds Wellness Centre, there are plenty of ways for Fairwinds community residents to stay active. Fleming suggests that you take part in activities that you enjoy, rather than something you dread, and try to include some daily fresh air. “It’s good for the body, mind, and soul,” she says.

explains. She also recommends swimming and aquacise classes that take the weight-bearing stress off of sore or degenerating joints.

For more information, visit: Fairwinds Wellness Centre




who said that? who said that beauty is in the eye of the beholder? who said that the earth is flat? who said that the sky is blue?

I​ ​lived​ ​in​ ​Japan​ ​for​ ​nearly​ ​ten​ ​years.​ ​I​ ​flew​ ​there​ ​with​ ​a​ ​Lonely​ ​Planet​ ​guidebook​ ​in​ ​my​ ​hand, studying​ ​beginner​ ​phrases,​​ like​​“hello,”​​“goodbye,”​​“nice​​to​​meet​y​ ou,”​a​ nd​​“one​​draft​​beer, please.” When​ ​I​ ​moved​ ​back​ to ​Canada,​ ​eight​ ​years​ ​later,​ ​I ​worked​ ​as​ ​a​ ​bilingual​ ​translator​ ​and interpreter​ ​for​ ​the​ ​Japanese​ ​ Government.​​One​c​ ould​​say​​I​​had​​“mastered”​t​ he​​language. But​​one​​thing​​I​​couldn’t​​master​​was​​understanding​​how​​proverbs​​and​​our​​famous​​sayings came​​to​​be;​​how​​did​​countries​​ with​​vastly​​different​​languages,​​countries​​thousands​​of​​miles away​​from​​one​​another,​​end​​up​​with​​the​​same​​proverbs?​​ For​ ​example:​​centuries​​ago,​​when Japanese​​monks​​were​​drafting​​their​​own​​version​​of​​the​​Chinese​​language,​​they​​came​​ up with​​the​​saying​​“isseki​n ​ i​​chou,”​​which​d ​ irectly​​translates​​into​​“two​​birds​​with​​one​​stone.” I​ ​for​ ​one,​ ​never​ ​discovered​ ​the​ ​answer​ ​to​ ​the​ ​above​ ​question.​ ​But​ ​with​ ​this​ ​article,​ ​which​ ​is not​ ​a​ ​recount​ ​of​ ​my​ ​escapades​ ​ as​​a​​​Gaijin​​​in​​the​​Land​​of​​the​​Rising​​Sun,​​but​​rather,​​a​​way​​to scratch​​my​​proverbial​​itch​​(pun​​intended)​​of​​getting​​at​​the​​ root​o ​ f​s​ ome​​of​​our​​most​​famous sayings​–​ ​​in​o ​ ther​​words,​​to​​try​​and​​answer​​the​​simple​​question: who said that?

RAINING​ ​C ATS​ ​A ND​ ​D OGS Meaning:​​ ​Raining very heavily. Origin:​​ ​It’s​​a​​little​​morbid,​​but​​the​​origin ​of​​this​​saying​​most​​likely​​comes​​from​​the​​fact​​that back​​in​​the​​17th​​century​​there​​ was​​an​​expression​​describing​​how​​dead​​animals​​and​​other debris​​would​​sometimes​​wash ​up​​in​​the​​streets​​after​​heavy​​rain. Jonathan​​Swift​​described​​this​​in​h ​ is​​satirical​​poem​​‘A​​Description​​of​​a​C ​ ity​​Shower’, first​p ​ ublished​i​n​1 ​ 710. “Now​ ​in​ ​contiguous​ ​Drops​ ​t he​ ​Flood​ ​comes​ ​d own, Threat’ning​ ​w ith​ ​Deluge​ ​t his​ ​d evoted​ ​Town. ... Sweeping​ ​f rom​ ​B utchers​ ​S talls,​ ​Dung,​ ​Guts,​ ​a nd​ ​B lood, Drown’d​ ​P uppies,​ ​stinking​ ​S prats,​ ​a ll​ ​d rench’d​ ​in​ ​Mud, Dead​ ​C ats​ ​a nd​ ​Turnip-Tops​ ​come​ ​t umbling​ ​d own​ ​t he​ ​Flood.”


FROG IN YOUR THROAT Meaning:​​​Temporary​ ​hoarseness​ ​caused​ ​by​ ​phlegm​ ​in​ ​the​ ​back​ ​of​ ​the​ ​throat. Origins:​​​​ ​The​ ​phrase​ ​originated​ ​in​ ​the​ ​U.S.​ ​towards​ ​the​ ​end​ ​of​ ​the​ ​19th​ ​century.​ ​Although the​ ​true​ ​meaning​ ​is​ ​not​ ​as​ ​fun​ ​ as​ ​the​ ​ones​ ​you’ve​ ​probably​ ​read​ ​on​ ​the​ ​Internet,​ ​it’s​ ​still​ ​a good​ ​read.​ ​The​ ​truth​ ​behind​ ​this​ ​saying​ ​comes​ ​directly​ ​from​​ the​ ​fact​ ​that​ ​a​ ​hoarse​ ​person sounds​ ​croaky​ ​–​ ​like​ ​a​ ​frog.​ ​In​ ​1894,​ ​the​ ​term​ ​was​ ​used​ ​to​ ​advertise​ ​sore​ ​throat​ ​medicine: “The​​Taylor​B ​ ros.​​say​​that​​‘Frog​i​n​​the​T​ hroat’​w ​ ill​c​ ure​​hoarseness.​​10​​cents​​and​​box.” I​​personally​​prefer​​the​​websites​​that​​claim​​a​​‘frog​​in​​your​​throat’​​derives​​from​​the belief​​that​in​​medieval​​times,​​physicians​​ thought​​that​​the​​secretions​​of​​a​​frog​​could​​help​​heal a​​sore​​throat,”​​which​​is​​true.​​They​​​did​​​believe​​this​.​​​In​​fact,​​back​​in​​the​​ 17th​​century,​​British doctors​​used​​to​​hold​​a​​live​​frog​​in​​a​​child’s​​mouth​​until​​the​​frog​​died​​because​​it​​was​​thought to​​be​​a​ cure​​for​​thrush​​(a​v​ iral​​infection​​of​​the​m ​ outh). I​ ​came​ ​across​ ​a​ ​website​ ​while​ ​researching​ ​this:​ ​“As​ ​a​ ​general​ ​rule,​ ​any​ ​explanation​ ​of the​ ​origin​ ​of​ ​a​ ​phrase​ ​that​ ​begins​​ with​​‘In​​medieval​​times...’​​should​b ​ e​​treated​w ​ ith​s​ uspicion.” It’s​​your​​call.

HAIR OF THE DOG THAT BIT YOU Meaning:​​​A​ ​small​ ​measure​ ​of​ ​drink,​ ​intended​ ​to​ ​cure​ ​a​ ​hangover. Origins:​B ​​ ack​ ​in​ ​medieval​ ​times,​ ​people​ ​believed​ ​that​ ​only​ ​by​ ​applying​ ​to​ ​the​ ​wound​ ​the​ ​hair from​ ​the​ ​same​ ​rabid​ ​dog​ ​that​ ​ bit​​you,​​would​​you​​be​​cured.​​The​​first​​time​​we​​see​​it​​describing drinking​​away​​your​​hangover​​was​​in​​the​​British​​poet​​and​​ playwright​​John​​Heywood’s​​1546 book​​listing​​near-uncountable​​amount​​of​​proverbs:​​“A​​dialogue​​conteinyng​​the​​nomber​​ in effect​​of​​all​​the​​prouerbes​​in​t​ he​E​ nglishe​​tongue.”

TAKE​ ​W ITH​ ​A​ ​G RAIN​ ​O F​ ​S ALT Meaning:​​ ​To​ ​accept​ ​it​ ​but​ ​to​ ​maintain​ ​a​ ​degree​ ​of​ ​skepticism​ ​about​ ​its​ ​truth. Origin:​ ​​At​ ​its​ ​core,​ ​the​ ​idea​ ​stems​ ​from​ ​the​ ​fact​ ​that​ ​food​ ​is​ ​more​ ​easily​ ​swallowed​ ​if​ ​taken with​ ​a​ ​small​ ​amount​ ​of​ salt.​ ​T he​ ​R oman​ ​a uthor​ ​a nd​ ​f riend​ ​o f​ ​E mperor​ ​Vespasian,​ ​P liny​ ​t he Elder,​ ​g ets​ ​a ll the​ ​c redit​ ​f or​ ​t his​ ​o ne.​​ He​ ​a pparently​ ​translated​ ​an​ ​ancient​ ​antidote​ ​for​ ​poison with​ ​the​ ​words​ ​“​ ​taken​ ​fasting,​ ​plus​ ​a​ ​grain​ ​of​ ​salt.” For​​you​​Greek​​and​​Roman​​history​​buffs:​​Pliny’s​​Naturalis​​Historia,​​77​A ​ .D.​​translates the​​following: “After​ ​t he​ ​d efeat​ ​o f​ ​t hat​ ​m ighty​ ​m onarch,​ ​Mithridates,​ ​Gnaeus​ ​P ompeius​ ​f ound​ ​i n​ ​h is private​ ​c abinet​ ​a​ ​r ecipe​ ​ for​ ​a n​ ​a ntidote​ ​in​ ​h is​ ​o wn​ ​h andwriting;​ ​it​ ​w as​ ​t o​ ​t he​ ​f ollowing​ ​e ffect: Take​ ​t wo​ ​d ried​ ​walnuts,​ ​t wo​ ​f igs,​ ​a nd​ ​ twenty​ ​leaves​ ​o f​ ​r ue;​ ​p ound​ ​t hem​ ​a ll​ ​t ogether,​ ​w ith​ ​t he addition​ ​o f​ ​a​ ​g rain​ ​o f​ ​s alt;​ ​i f​ ​a​ ​p erson​ ​t akes​ ​t his​ ​m ixture​ ​ fasting,​ ​h e​ ​w ill​ ​b e​ ​p roof​ ​a gainst​ ​a ll poisons​ ​f or​ ​t hat​ ​d ay.”

1 2 3 4 5 6 7 8 9 16 PASSIONS | SPRING 2018


Fairwinds Bar & Grill Asparagus Soup l

2 pounds asparagus, cut on the diagonal into 1 1/2-inch lengths


In a medium saucepan of boiling salted water, blanch the asparagus until bright green, about 2 minutes.


2 tablespoons unsalted butter


Drain, refresh in a bowl of ice water; drain again.


1 1/2 pounds oyster mushrooms, large stems discarded, large caps halved



Salt and freshly ground pepper


1 shallot, minced

Melt the butter in a large skillet. Add the mushrooms in an even layer, season with salt and pepper and cook over moderate heat until browned on the bottom, about 3 minutes. Stir the mushrooms and cook until tender, about 4 minutes longer.


1/4 cup dry white wine, such as Riesling



1/2 cup chicken stock or canned low-sodium broth


3/4 cup heavy cream

Add the shallot and cook, stirring, until lightly browned, about 3 minutes. Add the wine and cook until evaporated, about 30 seconds.

In a place like Vancouver Island, where it’s green all year round, it can


1 tablespoon coarsely chopped flat-leaf parsley


be difficult to say exactly when spring has arrived. One sure sign is


1 tablespoon minced chives

the reappearance of asparagus, whose brief, delicious season shouts


1 tablespoon coarsely chopped chervil or 1 teaspoon minced tarragon

Add the chicken stock and asparagus and simmer until the liquid has reduced to 2 tablespoons, about 2 minutes.


Stir in the heavy cream and simmer over low heat until slightly thickened, about 5 minutes. Season with salt and pepper, stir in the parsley, chives and chervil, and serve at once.

Asparagus Tips “Spring!” like no other crop. Fairwinds head chef Shawn Sannes’ love for these green spears dates back to his younger days in the Kootenays,

YIELDS: 4 large portions

where Creston asparagus is a beloved specialty. This will be his first year working with Island asparagus, specifically the very first organic crop from Nanoose Edibles, where grower extraordinaire Barbara Ebell planted the farm’s first asparagus seeds last year. Shawn

Asparagus at Fairwinds Bar & Grill

explains, “The plants must go completely to seed in the first year. You


don’t harvest them then, but starting the next year, you’ll be good to


go.” Once established, the deer-resistant plants can last up to 20 years


and are remarkably hardy. (Anyone who’s ever tried to decommission an asparagus bed can attest to this – you just can’t get rid of them!) Chef Shawn likes to pair his asparagus with oyster mushrooms, which


Roasted lamb Potato croquettes Grilled asparagus + roasted oyster mushrooms Homemade apple pie with Island Farms Sea Salt Caramel ice cream

WINE PAIRING: Averill Creek Prevost

have a lovely, subtle, anise-like flavour and a smooth texture. He prepares

Chef’s Asparagus Tips l

Say No to Knives. Never cut the spears: just bend them by hand near the bottom of the stem. They will automatically snap at the tenderest point.


Discard the tougher bottom bit.


Don’t overdo it. Cooking it only takes five minutes if you’re using a really hot grill.

l Keep it simple. Just a little olive oil and salt Register to receive updates: and pepper, plus the dry heat of the grill, gives a lovely charred flavour.

them simply, slicing them in half, tossing with olive oil, salt and pepper, and roasting them quickly. So, how do we know it’s spring? Keep an eye on the thermometer. “Once you get temperatures around

16 or above for two or three weeks, then you’ll have about a month and a half of asparagus.”

by Jen Groundwater 18 PASSIONS | SPRING 2018

Fairwinds Bar & Grill Head Chef, Shawn Sannes




Kings and Queens of the Castle BY JAMIE WILLIAMS

C A P I L A N O S U S P E N S I O N B R I D G E - VA N C O U V E R

B U R J K H A L I FA - D U B A I

W E E X P L O R E T H E H U M A N P U R S U I T O F V I E W S A N D V A N TA G E P O I N T S Mount Everest is 8,848 metres high. The equivalent of one whopping 2681 story-high skyscraper if you can imagine that – or about the equivalent of sixty Vancouver Harbour Centre towers stacked on top of one another. A view from up there must be breathtaking. But, on the other hand, Everest rises so high it pierces what we call the “death zone” – an altitude where the oxygen level is not sufficient to sustain human life; the summit is around the same altitude jumbo jets fly when ferrying passengers from one continent to another. Since Edmund Hillary and Tenzing Norgay summited the mountain back in 1953, 290 people have died trying, turning the mountain into what people call “the world’s highest graveyard.” So it goes without saying that it isn’t a spot for humans to venture, not to mention climb up and take in the view. That being said, statistics show that about 1000 people attempt to climb Everest every single year. Each 20 PASSIONS | SPRING 2018

of them digging into their life savings, spending $35,000$100,000 dollars to simply make an attempt. It’s daunting to think about the amount of money, time and self-risk humans spend on trying to place themselves at Earth’s highest viewpoint. Which begs the question: why bother? What is it that drives us to go seek higher ground, to reach a summit, and to look out from a vantage point that sits above all else? Is it hardwired in us? Some would say yes. Some would say this yearning connects to our need to conquer, to “play king of the castle,” to place ourselves higher on the food chain. Others say it’s simply a matter of nurture versus nature, or could be linked to years of human evolution where to take in a view connects to our hunting and gathering roots. Whereas even others say it’s all quite obvious, since we’re born from nature and have an innate desire to be surrounded by it.

So with all of the above in mind, we’ve done some research, tallied the reasoning, and compiled a list of top theories that attempt to explain why we love to perch at the highest of vantage points with the most breathtaking views of nature.

THEORY 1: T H E N E E D TO C O N QU E R There’s a famous quote by climber George Mallory who was asked by the New York Times about why he had attempted to climb Mount Everest so many times. He replied: “because it’s there.” This answer strikes at the heart of decision-making studies that show how some people have more of an obsession to pursue risk than others; if there’s a challenge out there, these people need to conquer it. From the time they were kids, playing king of the castle in the playground, climbing the highest tree, or proving to others that they can win the challenge, this theory posits that some people are simply born this way.

N O T C H H I L L - N A N O O S E B AY


In an article in LiveScience, psychologist Andreas Wilke summarizes it for us: “From an evolutionary perspective, risk-taking behavior can be advantageous, particularly in men, because it signals strength and fitness to members of the opposite sex.” In line with that theory, successfully reaching a high elevation, standing above all others, or looking out upon a vast landscape from a superior vantage point can convey status or prestige; it taps into an innate need to obtain a strong position in a hierarchy.

TA K T S H A N G G O E M B A ( T I G E R ’ S N E S T ) T E M P L E PA R O VA L L E Y, B H U TA N

THEORY 4: T H E EXPLO R E R IN U S Professor Michael Forster at the University of Vienna reminds us that the enjoyment we get from views, or other vantage points, is grounded in the way we became hardwired over time. “Humans,” he says, “needed to explore our surroundings to help detect threats and of course find and harvest food.” This has lead to an ever-increasing curiosity about the surrounding environment, and drive to find out what’s around that corner, on top of the mountain, or down that untravelled path. Forster reminds us that food and safety are the two most important things to stay alive. And if we can pull off both by surveying from a high or sweeping vantage point, or better yet, build our house there, then of course we will set out to do it.

THEORY 2: WE A R E ONE WI TH N ATU RE There is a hypothesis that says us humans possess an innate drive to seek connections with nature and other forms of life. This urge, dubbed “biophilia,” is described as a insatiable desire to “affiliate with other forms of life.” And that includes the forest, the trees, rivers and animals – exactly what we see before us when we find ourselves perched high up, taking in “the view.” This theory proposes that all of us have a deep affiliation with nature that is rooted in biology. Unlike phobias, which are things in the environment we’re afraid of, philias are things in our natural surroundings that we have positive feelings toward. There’s a good chance we can all relate: a child first seeing a dog and reaching out in excitement; the feeling we get sleeping under the stars; when we stand atop a mountain and let the mind wander. A quick internet search reveals that biophilia has been defined many times over: “Aristotle was one of many to put forward a concept that could be summarized as love of life.” Or, in other words, a love of nature. And hence, our drive to situate ourselves in a place where we are surrounded by it.

To put it in other words: even though we’re living in 2018 and society has changed, our brains still fundamentally reward us when we put ourselves in these places. E A G L E ’ S N E S T - FA I R W I N D S


CONCLUSION: It’s apparent that we cannot pin down a single specific explanation as to why we’re drawn to beautiful views, high places, and gorgeous nature. But whether you’re a heights-conquering Edmund Hillary, a lover of all-things biological, a wood elf, or an insatiable trailblazer, we can count on the fact there’s wisdom to finding a beautiful place-with-a-view to call your own.

THEORY 3: BEC AUSE I T ’S GOOD F OR U S Why do we feel so good camping out in that tree house? Why have humans built so many structures into the sides of cliffs or perched at the top? Why do we like to hike or live on a property with trees overlooking the ocean?

specialists, there is already evidence that exposure to nature in such a way can reduce hypertension, respiratory tract and cardiovascular illnesses, improve vitality and mood, benefit issues of mental wellbeing such as anxiety, and restore attention capacity and mental fatigue.


Another set of researchers are discovering the answer to all of the above. A study focused on Attention Restoration Theory (ART) represents a body of research delineating two types of attention: directed and involuntary. Directed attention is used when we’re focused on a task, like working on a computer or conducting a meeting at work. Extremely important? Yes. But one of the best ways to recharge this kind of mental energy is through “involuntary attention” and beautiful natural settings are perfect for this because they catch our attention involuntarily. Furthermore, researchers have shown humans need an unobstructed ability to see into the distance – the further the better – with little foliage getting in the way (because it hides the possibility of danger). This situation especially helps us charge up our mental energies. In fact, according to 22 PASSIONS | SPRING 2018




Oh deer

Noted English country gardener Janet Kilburn-Phillips once said, “There are no gardening mistakes, only experiments.” Remember this heartening advice when you notice that something has nibbled all those new hostas you put in the front garden. In Fairwinds, “something” is usually the deer that seem to see the whole community as one long all-youcan-eat buffet. Although adorable, these deer—along with the occasional rabbit—definitely add an extra layer of challenge to a gardener’s life here. They are fearless and certainly have no compunction about consuming your columbines (or anything else). The good news is that you can still have a gorgeous garden in Fairwinds—though you may find yourself doing more experiments than you originally intended. Just follow these tips to #OutwitTheDeer and #WinAtGardening:

Hot lips and happy gardens by Jen Groundwater

1. A fenced yard should keep out hungry visitors. 2. Hanging baskets. Even the most motivated Bambi and Thumper can’t reach them. 3. Plant things they don’t like. 4. Use native plants as often as possible. 5. Ask for help. The gardeners quoted in this article have tons of knowledge gleaned from years of experience.

What do Deer Eat? Most garden experts agree that deer are gastronomic generalists. Given the choice, they will go for tender, fresh shoots, juicy leaves, and smooth surfaces. Usually, they prefer to avoid prickly or strongly scented foliage. However, Brian Goshko at Northwest Bay Nursery exclaims with a laugh, “Deer will even eat roses! They don’t care about the thorns!” He explains that when they’re young, deer will try just about anything once, although they will spit out plants that are actually poisonous. Brian specializes in deer-resistant plants of all kinds, most of which are grown in his home nursery. He has lots of great hanging baskets, too. (See Tip #2). 24 PASSIONS | SPRING 2018


Salvia Hot Lips

Annie Phillips at Streamside Native Plants in Bowser agrees, “For deer, if there is no optimal food, then they will eat just about anything.”

A short list of things deer will eat if they get hungry enough • • • •

Leaves Twigs Flowers Berries

• • • •

Fruit Bushes Shrubs Hedges

• • • •

Trees Grasses Perennials Annuals

A short list of plants that deer usually leave alone • Salal* (evergreen shrub) • Cotoneaster (ground cover or shrub) • Mahonia* (evergreen shrub with yellow flowers) • Ceanothus* (shrub with purple clustered flowers; beloved by bees) • Kinnikinnick* (evergreen ground cover with small, bell-like flowers) • Salvia Hot Lips (pretty red and white flowers; smells great) • Russian Sage (tall purple flowers) • Nepeta (may flower twice in a season; bees love it) • Lavender (smells great) • Lithodora Grace Ward (ground cover with blue flowers) *native to the Pacific Northwest


Brian offers this punny advice on what to avoid: If you plant any kind of hosta where the deer can get at them, the deer will definitely say, “Hosta la vista!” and you will surely see them again. (Groan.)

shore up an eroding bank, for example. Customers are often surprised to see certain flowers for sale: “Oh, wow! I didn’t know that was from here!”

Invaders to Avoid Introduced natives can be a real threat, spilling out of the garden to take over formerly wild spaces. Even some seeds in innocuous-seeming wildflower seed packets have become invasive species. Try to avoid these pushy newcomers and plant non-invasive alternatives. “Most native plants aren’t really a nuisance in the landscape where they belong,” says Annie. Google “Grow Me Instead BC” and download the ISC’s helpful full-colour brochure, or talk to a garden expert. And avoid these pretty—but nasty—invaders at all costs.

T H E I N T E L L E C T PA G E “Gardening is cheaper than therapy and you get tomatoes” - Author Unknown -


FAIL The garden at the Fairwinds Wellness Centre

Go (or stay) Native At Fairwinds,” says head gardener Tanya Bryan, “we have tried to keep everything pretty native…the issue is deer. We are limited in what we can actually plant.” Savvy Fairwinders know to check out what is growing well on the golf course, where Tanya likes to test out plants from Northwest Bay Nursery. Whatever survives on the course often turns up in golfers’ gardens the following year. Tanya recommends keeping as many native plants as possible in your yard. The deer may eat young plants, but once they’re established, you can relax a bit. Generally the deer “don’t bother with the mature stuff.” Annie at Streamside Native Plants says there are two major benefits of using native plants: first, they require less maintenance, because they naturally grow here. “You know they’ll do well.” Second, it’s about keeping as much biodiversity as possible, along with corridors for flora and fauna. The Invasive Species Council of BC (ISC) notes that invasive plants and animals are the second-greatest threat to biodiversity after habitat loss. Streamside Native Plants, which “specializes in the propagation of trees, woody shrubs and perennials from Vancouver Island genetic stock,” does a great deal of work in re-wilding and restoration for municipal, commercial and community projects, but they are also seeing a trend toward homeowners growing native species in their own yards. If you’re looking to introduce native plants to your yard, they are a great resource: they only sell plants that are native to coastal British Columbia. Streamside offers a variety of native shrubs, perennials, bulbs and ground covers, along with solutions for specific landscaping problems—you can plant willows or spruce to 26 PASSIONS | SPRING 2018



Invaders to avoid at all cost • Bamboo • Knotweed • Knapweed


• English Ivy • Ox-Eye Daisy • Scotch Broom

That said, Annie cites her mother’s garden, which had all kinds of flowers, both native and introduced. For example, she says, “You can have tulips alongside native bulbs like satin flower, trillium, chocolate lily, and camas bulbs.” (Bonus: Deer love tulips, but may leave the native flowers alone.) In short, as long as you stay away from invasive imported species, and you can fend off the deer, it’s okay to have “a mix of plants because you love them,” Annie observes. “It’s all about the joy of plants.” For a greener thumb, visit:


MONTH Previous issue Sudoku answer:

Did you know? There have been five attempts to ban coffee throughout history. Coffee was first banned in Mecca, Saudi Arabia in 1511 because leaders believed it stimulated radical thinking.



Architectural style reference


Located just minutes from Fairwinds Golf Club, Marina, and Wellness Center, Timber Ridge townhomes have been architecturally designed for livability in an elegant and relaxed environment. Homes will feature high-quality interior finishing’s and a modern ‘west coast’ inspired exterior, with floor plans ranging from 1,500 to 1,800 square feet.

Learn more and register at

FAIRWINDS PRESENTATION CENTRE 3455 Fairwinds Drive, Nanoose Bay 250.468.5315 This is not an offering for sale, any such offering must be made with a Disclosure Statement. E & OE

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