Passions Magazine - Spring 2020

ISSUE 11 | SPRING 2020

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Island Flower Farm

Everything is coming up flowers!

GINSENG | FAB FITNESS FADS & TRENDS | POWER BOWLS STAYING BUSY AT HOME | THE NEW VICTORY GARDEN

CONTENT

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IN THIS ISSUE 4 8

GINSENG

ISLAND FLOWER FARM

11 SUPER BOWLS 14 FAB FITNESS FADS & TRENDS

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TO KNOW 16 GET YOUR PRO

20

19 SPECIAL UPDATE 20 CIRCUMNAVIGATING VI IN A COUPLE OF OLD BOATS: 2ND INSTALLMENT

NEW VICTORY 24 THE GARDEN

25 CALENDAR

24

BUSY AT 26 KEEPING HOME

COVER PHOTO Summer Market Bouquets from Island Flower Farm

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EDITOR'S NOTE

May this new issue of Passions find you well in mind, body and spirit. These are difficult times for all of us and our hearts go out to those who have been directly affected by COVID-19. There are frankly no words to describe our doctors, nurses, healthcare workers and first responders who put us first every day! As well, we offer our thanks to the many people who are working on our behalf to provide the services we all need from groceries and prescriptions, to fuel, building supplies, auto parts, and deliveries of all manner of goods.

top At the time of printing, the Facebook group called Hearts in the Window had almost 170,000 members from all parts of the globe. Started in Nanaimo, the group encourages people to “place colourful hearts in your window for all to see to spark joy during these times.” above Yeast has become one of the most sought-after products of social isolation, as people try their hand at baking to pass the time.

The online world has exploded in response to this pandemic providing the things we use every day that we can no longer access in person. We can order everything from pizza and coffee to wool, art supplies, books, tools, and garden plants; and local shops that have been able to transition to online purchasing and delivery-based operations are doing what they can to keep up with demand. If you have the opportunity to support one of these local businesses, please do so… it will make such a difference to them and to our greater community.

At the time that most of the articles for this issue were written, COVID 19 was only just appearing on the global radar, but we have had to make a few changes to how we put it all together. In the Passionate Foodie section for instance, you may notice that we do not have our usual wonderful photos taken by professional photographer Sean Fenzl. Instead, Chef Taylor Whitelock was tasked with supplying his best healthy bowl recipe and our intrepid designer with searching out photos that matched his vision. We think our team did a fine job!

We hope you will find a little diversion, some inspiration and maybe even a laugh or two in these pages. And feel free to drop us a line.

What are you doing to keep yourself active and healthy during these days of social distancing and isolation protocols?!

Julie Jaworski, PASSIONS Editor

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The current world ginseng market is estimated to be worth over $2 billion. Canada alone, exports over 2.5 million kilos of field grown ginseng annually.

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by Atis Metuzals | edited by Sandy Robson

I

n this world of infinite online wisdom—and often misinformation—it can be difficult to discern fact from fiction. And now more than ever, when it concerns our health, the ability to do so becomes even more important‌ something I discovered as I waded into the murky world of ginseng.

from top

Ginseng liquor Extract and powder form Gel capsules and the dried root opposite Ginseng farm at sunrise

Long considered an ancient healer in eastern cultures, ginseng has withstood the test of time and seems to contradict all conventional western medical logic, with broad claims of healing properties being made. Here is my journey and my experience with this ancient herb.

SOME BACKGROUND

Ginseng is harvested for its fleshy root and has been grown and used in Asia for centuries. The current world ginseng market (including the root and processed products) is estimated to be worth over $2 billion, with China as the largest consumer of ginseng products, and South Korea the largest distributer.

But ginseng is also harvested in North America, and Canada alone exports over 2.5 million kilograms of field grown ginseng annually.

Ginseng products are made from the pulpy root of the Panax plant of which

two main varieties are used: North American (Panax quinquefolius) and Asian (Panax ginseng). In Chinese medicine Panax ginseng is considered hot or stimulating, while Panax quinquefolius is cool and used for its calming effect. Both contain compounds called ginsenosides, although with varying chemical profiles and proportions.

Ginseng is further classified in three groups depending on how long the root is grown before harvesting: fresh is harvested before four years; white is harvested between four and six years; and red ginseng is harvested after six years.

The wild varieties of both species are considered to be more potent than cultivated versions, leading to a considerable unregulated market, where roots that attain a prized shape similar to a human form (known as [hu]man roots) can sell for thousands of dollars. Back in his day, even Daniel Boone got into the ginseng trade, employing West Virginia sangers (American slang for someone who harvests the wild roots) to comb the forested hillsides in search of the valuable prize.

THE CLAIMS

What is so special about ginseng?

Why all the hype? Why has it been a cornerstone of Chinese medicine for thousands of years? And are there health benefits that we should consider?

In traditional Chinese medicine ginseng is used to increase energy and blood volume, enhance brain function, promote appetite, and it has been 5 PASSIONS | SPRING 2020

there is some clinical data for the use of ginseng as a restorative for exhaustion and weakness, erectile dysfunction, and diabetes, according to the US National Institutes of Health there is no conclusive evidence supporting any health benefits from using ginseng, and clinical data appears to be lacking, with “most studies suffer[ing] from poor methodology, lack of proper controls, and no standardization.”

Given this lack of clinical data, most of the claims regarding ginseng’s benefits and healing properties are vague: “it may help with this” or “it could support that.” This makes it difficult to come to a decision on whether we are dealing with a ruse or a completely misunderstood or understudied traditional medicine. I found studies concentrated on immediate results and there were no long-term trials. Not long ago, acupuncture was perceived as borderline witchcraft, and now is being embraced, even within the western medical establishment, as an acceptable medical treatment. In fact, I used acupuncture to stop my smoking addiction and have found it effective for the past eight years.

above

In tea form below

American ginseng opposite

ginseng tincture capsules and pill form the dried root

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prescribed for everything from weakness, anaemia, and the flu, to impotence, diabetes, and cancer. It is touted as an energy booster, with anti-inflammatory and antioxidant properties.

SEEING FOR MYSELF I kept digging.

I consulted many acquaintances and friends about ginseng but very few had tried it. So, I concluded that I would have to be the guinea pig and test it out myself.

I am in my 60’s. I have aching knees from years of sport and waning energy.

I also look forward to afternoon naps.

Working as a photographer, I need more energy and strength to climb mountains and hike steep trails to get that ultimate “capture the moment” shot, so I was ready to see what this root might do for me.

I placed myself on a 45-day trial, taking a daily dose of 100 mg of Red Korean ginseng extract capsules; two weeks on, one week off; and then another two weeks on. The capsules were easily available at my local drugstore and can be ordered online. Ginseng is also available in liquid form, as powders,

I am in my 60’s, have aching knees from years of sport, waning energy, and look forward to my afternoon naps.

THE RESEARCH While doing extensive reading and research for this article, the most difficult task I had was distinguishing between sponsor-driven research and unbiased, factual data.

In the US, the Food and Drug Administration (FDA) does not endorse claims made by ginseng manufacturers and considers current research to be inconclusive. Ginseng is labelled a dietary supplement and as such the FDA suggests that you “consult with a health care professional before using.” In fact, in 2019 a warning letter was issued by the FDA to all manufacturers of ginseng dietary supplements to request that they cease making unsubstantiated claims of health or anti-disease benefits. While

infused into sparkling water concoctions, and even in topical creams. The actual root can be purchased from Asian grocers and herbal shops if you happen to be in a larger city or you can order online but I was not inspired enough to cook it up in ginseng soup or other dishes. I did try brewing a hot ginseng drink, but found the unique taste was not my cup of tea.

I must say, the ginseng had an immediate effect on my energy level from day one of my trial. I felt more energetic and was eager to complete some of my earlier delayed chores. Taking a daily walk with my dog, which usually tires me out, was not a problem. After a week I was easily able to lengthen my walk and skip the obligatory afternoon nap.

I definitely felt peppier in the morning.

There were noticeably fewer aches and pains in the morning and, all in all, I felt better.

After two weeks I stopped taking the ginseng to see if there was any difference in energy levels and joint pain. I did notice a small decrease in my energy level, but my joints still felt good. When I went back on the ginseng a week later, I immediately sensed a noticeable increase in energy. As a musician I also detected a definite increase in my ability to memorize and retain difficult arrangements. Above all, I experienced no symptoms or ill effects whatsoever, and plan on continuing to use ginseng right up to the moment I turn 21 again!

and are strictly defined, manufactured, packaged, and distributed by a large pharmaceutical industry with a powerful voice in medicine‌ and cannot support itself on the distribution of herbs and roots.�

We in the western world, living in the realm of conventional western medicine, expect medical doctors to treat our ailments and diseases in a manner that we decide is normal and with certain acceptable methodology. An eastern concept which offers alternative healing, is a hard pill to swallow for some. Seems we would rather swallow the synthetic, pharmaceutical capsule instead. Will ginseng eventually take the same path to western acceptability as acupuncture has, as more minds open and skepticism toward holistic eastern healing decreases? We will see.

Of course, all this is only my personal experience with ginseng and by no means can be considered even remotely scientific, so to repeat the word of caution from the top: always consult with your physician before you take ginseng, and do not use it at the same time as any prescription medications.

FINAL THOUGHTS Stephen Fulder, Ph.D., author of The Ginseng Book notes that western medicine dismisses ginseng because “Western medicines are mostly synthetic,

DID YOU KNOW? Ginseng has been used in Chinese medicine for over two thousand years.

First Nations peoples also used ginseng in their traditional medicine to treat the entire body system.

In Canada, wild ginseng is on the species at risk list and is no longer allowed to be harvested and exported. Only cultivated North American Ginseng (NAG) can be legally traded here.

Ontario is the largest producer of cultivated NAG in the world.

Bat Cave Botanicals has a manroot available on Etsy valued at almost $7000.

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Island Flower Farm

by Kait Burgan

Some people in this world shine brightly; their everyday way of life aligning so completely with their values and the world they want to live in that it’s easy to be inspired.

left Summer’s bounty in the greenhouse. Flowers in bucket are zinnias. Photo by Taryn Pickard of Innocent Thunder photography (https://www.facebook.com/ InnocentThunderPhotography/) above Cosmos. Photo by Taryn Pickard Parrot tulips (on top) and doublepeony tulips (bottom). Photo taken the first year tulips were grown on the farm. That year, 3,000 were grown; four years later, 10,000.

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large image A lovely shot of the greenhouse taken mid-summer at dusk right Chris with a bucket of lavender lisianthus.

Photo by Taryn Pickard

Bronwyn Wheeler is one of those people. She and her partner Chris Snook own and operate Island Flower Farm, 10 km west of Qualicum Beach. They, and their chocolate lab Charlie who helps out from time to time, grow tens of thousands of flowers on five organically-tended acres. The motto at Island Flower Farm is ‘Grown Not Flown’ and they pride themselves on providing their community with speciality blooms inspired by the west coast and reflective of the changing seasons without an enormous carbon footprint.

They grow over 300 different varieties of flowers—ranunculus, anemones, tulips, daffodils, dahlias, sunflowers, sweet peas, lisianthus— anything they can grow, they will grow. Bronwyn is self-taught and has learnt a lot from Chris who studied permaculture in Australia. While she clearly has a talent — and passion — for farming flowers, before she met Chris, she had never planted a seed. She had never managed crops or run her own business. It’s hard work but just as flowers are steeped in romance, so too is the life she shares with Chris. They are both from Vancouver Island and through the farm and the connection they have with their customers, the Island is feeling very homey these days. The couple met online while Bronwyn was going to school to be a social worker. They had their first date at the boardwalk outside the Visitor's Centre in Qualicum Beach, and they've been growing together ever since.

“We both felt so privileged in our own lives, and we're both motivated by wanting to make change in our community,” Bronwyn says. “We had a yearning and desire to give back.

I always wanted a job to align with my views of the world and values 9 PASSIONS | SPRING 2020

and morals and bring that to my work every day. I think Chris felt the same way. At first, we thought we could do that through food.”

When they started their farming adventure in 2013 as Vertgen Farms, Bronwyn and Chris only grew produce. They would take their harvest to the Qualicum Beach Farmer’s Market each Saturday and watch the customers line up at the other produce tents. They would haul their unsold food back home while others were selling out. “We were really struggling.” At that time, they had a little pot of flowers at their tent, and people kept asking for them. “That’s what made people excited. The food wasn’t doing it for them, so we went towards what people wanted. A farmer grows greens for salad mix.

We grow flowers for bouquets.”

It’s a year of renewal for them, as this is the first year they have dedicated 100% of their efforts toward farming flowers, and now, it seems, the struggle has reversed. “Growth… it’s an ongoing battle between Chis and I, and for me in my own head,” Bronwyn says. “We really like to keep things small, but the flower side of me would love to expand and grow more flowers and have a huge farm.”

Island Flower Farm has been focussing on weddings lately and are now booking them a full year, if not more, in advance. “This winter, I really focussed on helping brides plan a more sustainable wedding. There aren’t a lot of conversations about having a low carbon footprint wedding, but I think it's getting there.”

That low carbon footprint doesn’t usually come with the grocery store bouquets. Many flown-in flowers, wrapped in plastic, are already a week old – or more – by the time they reach your vase. Sometimes, they are even sprayed to smell nice because they’re bred for transport, not fragrance.

Bronwyn loves showing people new things.

“There are hundreds of different varieties of daffodils, some date back to the 1800s,” she notes. “Daffodils can be scented. They can have two blooms, three blooms; they all have stories and history, and that makes them even more exciting to grow.”

Given the new COVID-19 protocols in place, Island Flower Farm can no longer sell flowers at farmer’s markets, so for the time being the best way to buy their flowers is through their website’s online ordering system at: islandflowerfarm.ca. You can sign up for their monthly bouquet subscriptions… and June has already sold out! They are also offering weekly, contactless bouquet pick-up/delivery service for flowers in bloom. These are posted every Monday for sale, and the orders are ready for delivery (or farm pick-up) the following Saturday.

And if you need some floral inspiration, follow their beautiful photos and posts on Facebook, Instagram and Pinterest!

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from top Dahlias. Fragrant phlox

T H E PA S S I O N AT E F O O D I E

Super Bowls

by Taylor Whitelock

In my career as a chef, I’ve had a few people tell me that they have a hard time eating healthy because they find it bland or boring. I’m pretty sure that if these folks could just tuck into a bowl meal, they would find out with their very first bite that “healthy” can also mean “delicious.”

Bowls have become massively popular in the last few years.

The #bowl hashtag has been used well over 3.2 million times on Instagram, usually accompanying gorgeous, colourful meals.

No matter what you call them—power bowls, Buddha bowls, bibimbop—bowls are actually the exact opposite of bland and boring. They’re incredibly versatile. They’re great for families with picky eaters, or when you have some vegetarians and some meat eaters in your group.

And they offer the perfect opportunity to explore different dressings, herbs and spices that you might not have used in the past.

Bowls are generally based on some kind of grain (most often warm), which makes up about a quarter of the meal.

I always keep easy-to-use grains in my pantry. For those who still haven’t tried it, quinoa is as good as steak for getting protein. It provides all nine essential amino acids (the ones the body doesn’t naturally produce) and it is similar to rice in that it can take on all kinds of flavours. I also love to work with whole-wheat couscous. It’s a pasta, so beware, gluten-intolerant folks. Other grain options are barley, rice, or noodles.

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A protein makes up another quarter. This can be beans or lentils, eggs, tofu, nuts, fish, or meat. Then the rest is a variety of veggies and/or fruits. Top it off with some fun things for added flavour and crunch. You may notice that these proportions are the same as what Canada’s Food Guide recommends: healthy, but tasty.

One of the coolest things about this bowl movement is that it mirrors the methods used in professional kitchens. You prepare everything ahead of time, then put it all together when you’re ready to eat. Chefs call it “mise-en-place,” a French term that means “everything in place.” Having your fresh veggies, your grain, protein, dressings, and garnish(es) ready ahead of time makes setup for your meals quick and easy.

How to make a Hawaiian poke bowl Living in Vancouver for a few years, I fell in love with Hawaiian poke bowls (sounds like poke-ay) and those are definitely my go-to. This bowl hits all the different flavour notes on our tongue: the sweet vs. the sour, bitter vs. umami, and is all tied together with the salt and the heat.

All bowl recipes, including this one, are just a technique, not a hard and fast set of rules, and there are limitless ways to get creative. Here’s one of the ways I do poke.

Be sure to buy sushi-grade tuna: this means it’s safe to eat raw. I prefer yellowfin (also known as ahi). Make a simple marinade—I like big Asian flavours like soy, ginger, sesame oil, and rice-wine vinegar—then cut the tuna into chunks and let them marinate in the fridge for at least a few hours. I like it spicy, so I throw in some sriracha as well. No need for salt—the soy has enough. Prep your other ingredients at your convenience.

I start my poke bowl off with warm brown rice. White rice isn’t as nutritious since it has the germ and the bran, the healthiest parts of the grain, removed. I toss my brown rice in a bit of rice-wine vinegar to give it a bit of a bite and seasoning.

I then put the star of the show, the tuna, in the centre of the bowl. After that, I build around it with sliced cucumber, edamame beans (no shells), shaved radishes, mango and avocado. Then top with sliced green onions, sesame seeds, and crispy wontons to bring in the crunch factor.

Sub out brown rice for white? Sure. Add some lime zest instead of vinegar? No problem. Trade mango for papaya or pineapple? Great. The possibilities are endless.

Whatever you do, have fun and make it look as pretty as you can, even if you don’t put it on Instagram. Enjoy!

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O U R FAV O U R I T E T H I N G S

Fab Fitness Fads Military Training While fitness training has been around for a long, long time—think training soldiers for the Roman army, and the first Olympic games in ancient Greece—interestingly enough, the modern fitness culture may possibly be traced to the huge worldwide popularity of the Royal Canadian Air Force Exercise Plans, published in 1961. The RCAF exercises included arm circling and sit-ups, toe touches, jumping jacks, and other gentle exercises and were to be performed for eleven minutes a day and promoted as “ideal for both the champion athlete and the modern housewife.”

Jazzercise

Hula anyone?

One of the earliest fitness crazes was developed around a simple invention… the Hula Hoop. Swung around the hips, neck or arms, the plastic hoop became a part of recreation programs in schools and at home. And at one time, the “Hula Hoop Song” by Georgia Gibbs even hit #32 on Billboard’s Top 100.

Jiggle it!

At one point we were hopeful that those extra pounds could be jiggled away using the rather awkward and cumbersome vibrating belt machine, but alas, it was not to be!

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In the 70s, Jazzercize kicked off a lasting trend of choreographed exercises set to music, but when Jane Fonda entered the market with her signature workout book and videotapes, the fad transformed into a fitness phenomenon. And ever since there have been spin-offs like step and water aerobics, Belly Fit, Cardio Dance Club and the Latin-inspired Zumba programs.

& Trends

Let’s get physical, physical I wanna get physical Let’s get into physical Let me hear your body talk, your body talk Let me hear your body talk – Lyrics from the Olivia Newton-John hit

ThighMaster Did you have a ThighMaster? Millions did, and they were enticed to “Squeeze.

Squeeze your way to shapely hips and thighs,” by blonde bombshell—and principal owner of the company— Suzanne Sommers. While the gizmo also became the butt of jokes on the late-night comedy scene of the 1990s, it continues to sell today on her website where the ThighMaster Gold will set you back $39.99 USD.

Tae Bo The 90s saw the appearance of Tae Bo developed by Billy Blanks. It combined taekwondo and boxing, as well as elements of ballet and hip-hop. This popular and intense form of workout burned 500 – 800 calories an hour, and in the first year alone, over 1.5 million VHS tapes, showing how to do the workout in the comfort of your own home, were sold.

CrossFit CrossFit is one of the latest fitness programs to emerge. Developed by gymnast Greg Glassman, it focuses on whole-body training by conquering obstacles and combines gymnastics, weightlifting, and calisthenics.

There is also a strong communal aspect to this program as participants do their challenges and workouts together.

Maggie Bugg co-owner of CrossFit Qualicum Beach

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FA I R W I N D S P R O F I L E

Meet Jeff Dinn

by Jen Groundwater

this page Jeff Dinn at Fairwinds above with Fred Couples, 2010 opposite with brother, Barry Dinn in 2007

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Starting in the summer 2020 issue of Passions, we will bring you regular golf tips from Fairwinds’ amiable Assistant Manager of Golf, Jeff Dinn.

You wouldn’t have expected young Jeff Dinn to become a golf professional.

Nobody in his immediate family played golf; his dad was a keen runner who participated in many marathons and his mom wasn’t particularly into sports. And until the age of eleven, Jeff, like many other Canadian kids, enjoyed playing team sports like hockey, basketball, and baseball.

Olympic View Golf Club acted like a key that unlocked the world of golf for Jeff, who grew up beside this well-known Victoria course. Reflecting on it now, he says, it was “the beauty of the course, the green grass, the trees all around, the challenge of it” that attracted him to the game. He got his first set of clubs for Christmas when he was 11 (“back when woods were actually made of wood,” he laughs), and began playing at a nearby nine-hole course the following summer.

He joined Olympic View as a junior the summer after that—“Fun times… it was like Christmas when I got there,” he says—and spent the next several summers haunting the course, often playing 36 holes a day with other juniors and whoever else would let him join them. By doing this, he “really learned how to play with and talk to adults,” and he enjoyed being around lots of different types of people, which, although he didn’t know it at the time, was excellent training for becoming a golf pro all these years later.

As a young player, he was awe-struck by Tiger Woods’ golf skills and inspired by the humanity and personalities of players like Fred Couples and Mike Weir, for whom he felt a particular affinity: “As a junior, I worked really hard and practiced a lot,” he says, just like Weir, renowned for his work ethic.

At 15, Jeff got a summer job on the grounds crew. He would mow the dewy

fairways in the early morning, then practice and play for the rest of the day. At the end of the season, he won his first junior club championship with a blazing 78—the first time he’d ever broken 80.

Jeff represented BC on the national amateur circuit for several years (his dad went with him until he was old enough to travel alone). Along the way, he notably challenged legend Fred Couples in a $20 closest-to-thepin contest at Bear Mountain during the 2010 Telus Skins Game. (You’ll have to read Jeff’s blog to find out who won.) He also notched several wins and a top-10 finish in the Canadian Mid Amateur, which is for golfers over age 25, before turning pro in 2013.

Like many golfers, one of the things Jeff loves most about the game is the social aspect. He’s still tight with friends he’s made through his years of working, playing, and competing. And, he says, “The dayto-day work at a golf course involves a lot of interaction with staff, members, and guests. It is the most rewarding part of my job.”

As a teaching pro, he gets to introduce new golfers to the sport and help people improve their game. Individual lessons can help a frustrated player fix what currently ails their game, and group lessons are fun because they often bring golfers of varying skill levels together, so everyone can learn from each other’s questions.

Fairwinds offers a variety of ladiesonly, junior, and co-ed group lessons.

“It’s good value—you get an hour of practice, unlimited range balls, and a couple of good tips,” says Jeff.

Spring tuneup clinics got underway in March 2020 before the pandemic shutdown, and will continue as soon as they’re allowed.

At the time of printing Jeff, is just as thrilled as every other Fairwinds golfer that the course is resuming operations before summer. He offers a recommendation to watch his

favourite golf movie (Caddyshack) and a preview of his regular Passions golf tips for eager golfers anxious to hit the links.

Getting Back in the Swing of Things HAPPY GOLF SEASON, EVERYONE! We started a little later than usual this year, but I’m guessing we all have the same goal – lower scores! I’ve included some tips that will have you playing your best game quicker than ever. Here are your three S words for 2020.

START GRADUALLY. If you’re someone who normally plays 3+ times a week, you’re going to have an adjustment after not playing for a while. Start with putting/chipping and then short irons on the range.

Slowly make your way through the set to longer clubs.

STRETCH. It’s always important to loosen up, but even more so after a layoff. Focus on your shoulders, hamstrings, and hips.

SMILE! You’ve been waiting all spring for this, so enjoy the course, the company, and the exercise.

Lower scores happen when you’re smiling!

If you’ve tried these three tips and the scores aren’t dropping, book a lesson to get on the right track.

COURSE UPDATE Fairwinds Golf Course has reopened with measures in place to keep all of us safe and the course running smoothly. You can book your tee time online or by calling the golf shop at 250.468.7666 (extension1).

Please note: the Bar & Grill remains closed, and there is no Snack Shack or Beverage Cart service at this time.

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DOWNLOAD OUR

FREE MOBILE APP TODAY Experience all these great features: Stats Book Tee Times GPS Yardage Interactive Scorecard Track Scoring

Track Favorite Golf Games Facebook Sharing Round History Live Leader-board Receive Special Offer

Search For Fairwinds Golf Club in the App store or Android Market 18 PASSIONS | SPRING 2020

fairwinds.ca

CONSTRUCTION SPECIAL UPDATES UPDATE

Fairwinds Golf Course has re-opened with measures in place to keep all of us safe and the course running smoothly. Book tee times online or by calling the golf shop at 250.468.7666 (extension1).

In preparation for your round, please read through the COVID 19 PROTOCOLS document available on our website: www.fairwinds.ca/golf.

We thank you in advance for your cooperation‌ together we can keep the course open!

Remember, there is no Snack Shack or Beverage Cart service but the Bar & Grill is open for patio dining. For aprĂŠs golf, you can take advantage of our Take Away service Monday to Thursday from 11 am to 5 pm and Fridays 11 am to 6 pm. A dinner feature is also available Fridays 4 to 6 pm.

For menu updates, visit fairwinds.ca/takeout As the weather warms up, do venture out and enjoy the wonderful natural surroundings within easy walk of the Fairwinds community, while practicing safe physical distancing.

We have hit pause on construction at the Westerly due to COVID-19 but we expect to update you in the next issue of Passions as work resumes on this exciting development.

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Circumnavigating VI in a Couple of Old Sailboats...

Fair Winds and Mast Destruction THE SECOND INSTALMENT IN A FOUR-PART SERIES —First instalment in Passions Winter 2020 (fairwinds.ca)—

by Rob O‘Dea

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I

n a misty west coast rain that built to downpours throughout the day, our two sailboats (Odin and Ern), skippers Arnt and I, and our current crew of three including Simon, Leif, and Peter, motored out of Port McNeill in flat calm seas as we continued on with our journey. In the previous two weeks we had suffered engine failure, a 3 a.m. collision with a massive log and root ball, and a dismasting— not our only dismasting on this trip! We were a week behind on our sail plan and eager to move on to new adventures that didn’t involve boat repairs. Our excitement was palpable as we neared the gateway to the West Coast of Vancouver Island.

background image Lunch stop at Guise Bay, Cape Scott opposite Rob O'Dea skippering Ern above and top right Odin disappears behind a wave Odin coming into Bull Harbour

Despite the rain, we were huddled in the cockpit, clad in full wet-weather gear and watching nature’s TV. This morning’s program was Eagle School. We watched an adult bald eagle, with its brilliant white plumage, hovering 100 feet above the water, while a dozen younger birds flew just above and behind. Once everyone was in formation, the teacher folded its wings and plummeted towards the water, stretching its legs out in front as it approached the surface, but rather than plunge its talons into the water to grasp at a fish, the lead bird leveled out and flew a couple of feet above the surface, never touching the water. One by one, the pupils followed, repeating the mock strafe over the exact spot while the teacher watched from above. Today’s lesson, it seemed, was hovering and swooping! This parade was repeated through a number of cycles before we continued on our way and I wondered, if we had continued watching, whether the class might have gone on to the next lesson of actually trying to catch a fish.

Eagle School was followed by another fine program when a large pod of Pacific white-sided dolphins arrived, enthusiastically darting all around us and vying for the best position in our bow wave. With so much to see—and a selection of single malt scotch to take the chill off—the day passed by much too quickly. As dusk approached, we dropped anchor for the night just short of Hardy Bay. The rain finally stopped and in a swirling mist dramatically illuminated with the last of the evening light, the dinghies were launched for an evening row. Simon managed to find a sizable patch of mussels which made a great addition to our seafood pasta dinner, and we enjoyed another evening of live music performed on guitar, accordion, trumpet, and a dish tub with two wooden spoons for the percussion section. This was the final night of the trip for Peter and Leif, and with no replacement crew scheduled, Arnt would be sailing alone on Odin for the next week while Simon would be with me on Ern. At 7:00 the next morning we dropped off the departing crew in Port Hardy and after a quick goodbye, cast off once again, dodging a gaggle of sport fishing boats at the mouth of Hardy Bay. For the next 25 miles we were beating into a headwind as we made our way through Goletas Channel.

Although it was cold and we were bundled up in full gear including wool sweaters and thermal undergarments, we sailed under sunny skies the whole day, once again, accompanied by dozens of porpoises playing in our bow wake. We were now close enough to open water that we could see and feel a gentle swell coming in from the Pacific and it piqued our sense of adventure.

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from top Sea stacks in San Josef Bay Caves in San Josef Storm at Sea Otter Cove Winter Harbour music, celebration and reunion opposite Author at the big spruce

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Our destination for the night was Bull Harbour on Hope Island, the last stop before the big passage around the top of Vancouver Island. We arrived in the setting sun to find only one other boat in the bay and after we set our anchor and launched the dinghies, our new neighbour waved us over.

He introduced himself as Charlie and said he had been there all alone for three days, afraid to go to shore because of the wolves he’d been warned were in the area. He was patiently waiting for any other boat to come along for company on the big passage.

Charlie had immigrated from Szechuan province in China just one year prior. He was very excited about being a new Canadian and in the first months after arriving, drove from British Columbia to Newfoundland and back again just to see the country. Once that was done and deciding that he wanted to experience BC from the water, he enrolled in sailing lessons, bought a 40-foot sailboat, and here he was six months later on a solo circumnavigation of Vancouver Island... pretty adventurous for a brand new Canadian from a land-locked province in China.

Charlie would end up joining us for the next twelve days.

From Bull Harbour it is 37 miles to Sea Otter Cove. With no overnight all-weather anchorages between the two, the sevenhour passage would all have to be done in one shot. Along the way you pass Nahwitti Bar and Cape Scott, both notorious for their tide rips, standing waves, and whirlpools that build and subside (mostly) with the ebb and flood of the tidal current. Timing for the passage was critical and between the tide charts and marine weather forecast it looked like we would have a good window the following day. Our departure time was set for 6 am.

We awoke to clear skies and light winds.

By the time the sun popped up from behind Hope Island, we were on our way. We passed Nahwitti Bar with ease and an hour later we could see Cape Scott on the horizon. The wind built to 15 knots and we enjoyed a great sail, tacking the 22 miles to Cape Scott and timing our rounding of the Cape to coincide with slack current, but even at slack there were still large, debris-choked swirls in the water and six-foot standing waves popping up all over the place. In the confused water we saw our first sea otter of the trip, casually floating on its back and bobbing like a cork not 50 feet from the boats as we sailed by.

After a short stop at Guise Bay for lunch and a beach excursion, we enjoyed a great downwind sail for the remaining eight miles to Sea Otter Cove. Success!

We had planned to spend three or four

days in the Sea Otter Cove area and with a storm in the forecast, wanted to start exploring while the weather was good. We wandered the tidal flats and estuary in the cove, hiked through towering ancient rainforest on the trail to Lowrie Bay, with its long, wide, white sand beach and huge tidepools, and took one of the boats for a 45-minute trip over to San Josef Bay to explore its wonderous sea stacks and caves.

The surf was up and the fishing for black rock cod, lingcod, and salmon was excellent. We were in heaven!

Late in the afternoon on day two, the forecasted storm blew up and we battened down the hatches to wait it out. We were tied up to the large hurricane buoys and added multiple mooring lines which hummed, croaked, and chafed in protest. The wind shrieked, the rain was coming at us sideways, and the mouth of the cove was a solid wall of breaking 15-foot waves. Charlie’s anemometer clocked the gale force wind at 46 knots or 90 kms per hour! Despite the maelstrom, things were relatively calm inside Ern’s cabin. Our diesel furnace kept us dry and warm and the Scrabble board provided a welcome distraction from the peril. Due to our fishing success just before the storm hit, we enjoyed a bottomless bowl of ceviche along with fish tacos, salsa, guacamole, and fluffy tortillas, all made from scratch.

By morning the storm had broken but the forecast called for more wind, rain, and fog.

With 32 miles to get to Winter Harbour, the next safe port, and the location for a crew change two days hence, we took advantage of a short weather window and the three skippers made plans to depart at noon after a bit of clean up from the storm.

Arnt and Simon spent part of the morning searching for Charlie’s very tiny five-foot fiberglass tender, which had snapped its mooring line during the storm. They found the boat upright and dry about ¾ of a mile away and took it under tow. When they got back, Charlie was busy with something tied to his stern. He had caught a fish just before the storm and, being a chef from Szechuan, he wanted to keep the fish alive until he was ready to cook and serve it so he had put the fish in a live well tied to the stern of his sailboat. Now that we were getting ready to depart, he decided to let it go but unfortunately, it appeared that the fish was now dead. Charlie was visibly disgusted with himself for his carelessness, feeling even worse when we chided him for using a live well. As he took the fish out of the pen, it vigorously came to life and with a mighty splash, took off for the bottom. Charlie got soaked. Karma!

Nahwitti Bar & Crew change in Port Hardy

Cape Scott Lunch in Guise Bay Hello, my name is Charlie Sea Otter Cove

Stop in Port McNeill for a new mast

Root Ball Collision

Green Point Rapids

Winter Harbour crew change and reunion

Odin is dismasted

At the scheduled noon departure, although we motored out into a modest 15-knot wind, there were still big waves left over from the storm. The two larger keelboats enjoyed surfing down waves, but Odin was having a very different kind of day. At only 21 feet long and with a shallow two-foot draft including the bilge keels, Odin would have to prove her mettle in these seas. Even though the three boats were usually within shouting distance of one another, Odin and her 20-foot mast would completely disappear when the boats were in the troughs between waves. With the added challenge of being alone aboard Odin, Arnt described his day as “like riding in a tilt-a-whirl.” By late afternoon we rounded Kains Lighthouse at the mouth of Quatsino Sound. Just then, the sun came out and we enjoyed a beautiful 45-minute downwind sail into Winter Harbour. A perfect end to a challenging day!

Winter Harbour would be our home for the next three days. We were a day early for the crew change, so had time to clean up, re-provision, and explore the area while the new crew drove up from Vancouver. Simon was heading home after two weeks on board.

My wife Sharon, who I had not seen since setting sail three weeks prior, would be joining me on Ern for the next three weeks, and Donald would be joining Arnt aboard Odin for two weeks. In addition to the new crew, Simon’s wife Pauline came along for the road trip, and Arnt’s wife Valerie joined the party with a surprise visit. Such a great reunion called for a special celebration, with excellent Szechuan food prepared by Chef Charlie, and live music into the night. The next morning, after a dockside home-cooked buffet breakfast, the departing crew and visitors left for the 10-hour drive home, and the three sailboats headed out mid-morning to continue the circumnavigation.

With only 70 miles to travel before the next crew change in two weeks, we happily expected to lose ourselves for 14 days of sailing, surfing, fishing, hiking, beachcombing, and eating. That story will have to continue in the next installment.

Whirlpool Rapids

Yuculta and Dent Rapids

Powell River Prawn Festival Retreat from the gale

Sea sickness strikes

Engine troubles

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GARDENING UPDATE

THE NEW VICTORY GARDEN

by Sandy Robson

As the world holds its collective breath during the coronavirus pandemic, I am spending as much time as I can in my garden. It gets me out of the house, away from social media, and is a wonderful distraction.

Along with the stress reduction and therapeutic benefits of gardening, there are also the wonderful fruits of your labour. I am looking forward as I do every year to the rewards of my veggie patch: the taste of a sun-ripened tomato, an earthy beet, the crunch of a cucumber, and the freshness of my own leafy spinach and arugula.

But as the garden is only now being seeded for crops that will appear in the months ahead, my weekly trip to the grocery store has left me considering the nature of our food security here on Vancouver Island.

While there are no actual food or other shortages here (other than those created by people whose fear is leading them to panic buy) there have been times when food supplies have truly been threatened. During WWI and II, supply lines to Great Britain were tenuous at best, so every bit of potential arable land was put into service for the production of food.

Lawns and rose gardens, even cricket pitches were plowed under and planted. In Canada and the US, rationing became the norm and supplementing your meals with homegrown fruit and veggies was encouraged, and even considered one’s patriotic duty.

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seeing any sort of hoarding mentality with the seed orders we are receiving.

Our average order size is exactly where it normally is at this time of year… it’s just the sheer number of orders that’s abnormal.” Even places where gardens can be more of a challenge are experiencing a surge in food garden related sales. With snow still on the ground, some garden centres in Calgary doubled and even quadrupled their seed and seedling orders in anticipation of the gardening season ahead.

And I take all of this as wonderful news. The more people gardening, the better… better for our mental and physical health, better for our communities and better for the planet!

So, are you considering your own food garden this year? Or perhaps you are already well into it, in which case we would love to hear from you and see photos of your own Fairwinds Victory Garden.

Victory Gardens, as they were known at the time, are having a bit of a resurgence as awareness of where our food comes from and how it is grown is increasing. The organic food movement has taken hold, and many are realizing the benefits of growing at least some of their food at home. And now in the face of COVID-19, suppliers of seed, soil and garden implements are seeing greatly increased demand.

West Coast Seeds, based in Delta, has had to restrict online ordering to catch up with its backlog. On PEI, Vesey’s has always shipped seeds to home gardeners across the country, but this year has seen an increased demand. Fortunately, according to their director of sales “we are not

CALENDAR

New and Happening in the Community Have you joined the Fairwinds Oceanfront Community page on Facebook yet?

It will keep you informed about local initiatives, allow you to participate in online workshops, and even provide a laugh or two! facebook.com/ FairwindsOceanfrontCommunity Did you know Fairwinds Bar & Grill is now open for takeaway as well as dine-in service on the patio? Open Monday to Thursday 11 am to 5 pm; Fridays 11 am to 6 pm with dinner features from 4 to 6 pm. Food selections will vary. You may find a yummy lasagna Bolognese, Fairwinds seafood chowder and warm sticky toffee pudding one week and entirely new items the next!

Please visit the Fairwinds website for more details.

Locally, Take-out Thursday has become a thing, so check out oceansidetakeout.ca (also on Facebook) for a list of restaurants that have been able to add this new way of operating and support local business during these challenging times!

From bookstores and flower vendors, to farmer’s markets and autobody shops, local businesses are working hard to keep going while observing new COVID 19 protocols. For a comprehensive list of stores and services available, see the Parksville & District Chamber of Commerce website (parksvillechamber. com).

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D AY T R I P S

& OVERNIGHTERS

(DURING A PANDEMIC)

Keeping Busy at Home

by Sandra Jones

A

s a kid, one of my favourite TV shows was Little House on the Prairie. At night

the Ingalls family would hunker down in front of the fireplace. Ma would be sewing and if it was a good night, Pa would pick up the fiddle and play.

That was it – no TV, no iPad, no iPod. They entertained themselves.

Now with self-isolation becoming a way of life, I realize that the art of entertaining ourselves may have been lost over the years. I’m not ready to pick up the fiddle, but I’m happy to make the most of technology to expand my world and learn some new skills along the way. So if your closet already looks like a homage to Marie Kondo and that 1,000 piece jigsaw puzzle is getting on your last nerve, here are a few more pleasures to pursue. Are you missing the ability to travel? Take a virtual vacay with a tour of iconic museums and UNESCO heritage sites. Google Arts & Culture is a platform that will take you from the Louvre to the Guggenheim and from Machu Picchu to the Taj Mahal, all from the comfort of your couch. Or take some time to research your next destination – from transportation to accommodations and attractions. After all, half the fun

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is the anticipation and this gives you a chance to fully investigate your holiday options.

Looking for a longer commitment?

Say si to speaking a new language with sites such as Duolingo that turn learning into a game. Think how much easier that exotic trip you’re planning will be if you speak the local language.

If travel and dining go hand-inhand, now is your chance to fine-tune your culinary chops. Take Instagram tips from Michelin-starred chef Massimo Bottura or sign up and drop into a rustic Italian kitchen to learn how to make handmade pasta from Italian grandmother Nonna Nerina, an 84 year-old and cooking instructor who lives outside of Rome.

With all of the time spent at home, you may have your eye on a room refresh or a reno. Start the process now by looking for inspiration. Set up a Pinterest board to keep track of your ideas, hear from top design experts like Brian Gluckstein on “Housebound”, House & Home magazine’s weekly online discussions or tap into Houzz for tips on the direction of home design in 2020.

If you’re tired of solo activities, connect with friends online and create a virtual bookclub. Pick a book, email the discussion questions,

and get together with as many as 32 people on a Group FaceTime chat so everyone can share their thoughts.

And, when the day is done and you’re having a hard time blocking out the anxiety and concern that comes from living through a pandemic, why not give meditation a try. Check out the YouTube videos for beginners or try a meditation app. Now is the perfect time to learn something new!

About the author Sandra Jones is a recent Winnipeg transplant to Fairwinds. She is an interior decorator who loves helping people refresh and renovate their homes and her kitchen was the backdrop for the cooking stories in the last two issues of Passions. Currently Sandra is offering free e-consultations on any home projects including advice on colours, finishes, fixtures, furniture, and more. “Spending so much time at home might make people look at their rooms in a new light and identify projects they’d like to tackle.

Now’s a great time to plan so that as tradespeople go back to work, we’ll all be ready to implement those plans and help kickstart the economy.”

Send your home design questions and photos to srjones2663@gmail.com.

Need More Ideas?

Write a letter to the important people in your life letting them know what you appreciate and enjoy about them. Who wouldn’t love to receive that?

Organize your photos. Yes, this could take a few hours or a few years depending on your stockpile!

Research your family tree.

Follow the branches of your genealogical tree on Ancestry’s website and you may discover a few surprising relatives along the way.

Write a book. Maybe it’s the next best-selling thriller, a family cookbook for your kids or your life story.

Take an online tutorial. The sky’s the limit here. Create a new beauty routine, learn to play backgammon or chess, craft your own greeting cards or master the art of taking a better picture on your phone.

Enjoy a concert. Many of your favourite performers are posting quarantine concerts online.

Check out John Legend, David

Foster or Keith Urban in his recording studio with “roadie” Nicole Kidman dancing in the background. It’s a chance to enjoy some musical greats in a more personal way.

Listen and learn with podcasts. Topics are varied and endless but one to try is the new “Unlocking Us” with Brene Brown as she delves into the universal experiences of being human, a relevant subject in today’s trying times.

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PATIO DINING & TAKE-AWAY

To keep our community safe but satiated, Fairwinds Bar and Grill is currently offering take-away and dine-in service on the patio Monday to Thursday 11 AM - 5 PM Friday 11 AM - 6 PM A dinner feature available Fridays from 4 - 6 PM only We are CLOSED Saturday & Sunday

For menu updates visit fairwinds.ca/takeout

ORDER 250-468-9915 3455 FAIRWINDS DRIVE, NANOOSE BAY, BC CANADA V9P 9K6