Passions Magazine - Summer 2022

ISSUE 17 | SUMMER 2022

28

page

Dreamhouse Greenhouse

Farm Tours for Summer TO CANOE IS TO DISCOVER | RETRO REVIVAL: WHY VINTAGE IS STILL TRENDING TURNING CHALLENGE INTO OPPORTUNITY | CANADIAN SEAWEED

CONTENT

IN THIS ISSUE

11

4

TO CANOE IS TO DISCOVER

8 RETRO REVIVAL THINGS 11 FAVOURITE —SUMMERTIME

4

POTLUCK BRINGALONGS

CHALLENGE 12 TURNING INTO OPPORTUNITY

14

22

FOODIE 14 PASSIONATE —FOR THE LOVE OF SEAFOOD & 19 DAYTRIPS OVERNIGHTERS

21 SUMMER COCKTAIL CANADIAN SEAFOOD 22 FOR A PROMISING FUTURE

26 CALENDAR

28 Cover photo by Sean Fenzl

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28 GARDENING —DREAMHOUSE GREENHOUSE

31 GOLF TIP

Kennedy Lake, by David Pady

EDITOR’S NOTE

YOU CAN SENSE THE PENT-UP ENERGY AND EXCITEMENT of Fairwinds residents and visitors to Vancouver Island as we all celebrate being released from an overly long, wet and grey winter and spring... not to mention the last two years. At last, we are truly ensconced in an island summer with all the pleasures that go with the season... even the word is magical! The blue skies and warm weather are back and there are places to go, people to meet, and new experiences to be shared.

In this issue of Passions magazine: we welcome writer David Morrison as he dips a paddle into the year-round pleasures of canoeing on Vancouver Island; share some seafood delights from our culinary team; learn about the growing Canadian seaweed harvesting industry; have some old-fashioned fun down on the farm; and as the growing season hits its stride, we join gardener Sandy Robson in her greenhouse.

We hope you are taking full advantage of this glorious summer weather! I for one will be spending some quality time on the Seascapes patio this summer and if you are wondering what a Kiwi Crush is, you better start turning some pages!

Julie Jaworski, PASSIONS Editor

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TO CANOE IS TO DISCOVER

by David Morrison photos by David Pady

A opposite from top Detail of scatter cushion courtesy of David Morrison Kentucky-Alleyne Provincial Park near Merritt above Rhea Pearson, Kennedy River en route to Tofino

mong the many treasures I’ve picked up in thrift stores down through the years are my wife’s favourite handknitted cardigan, and a lovely, deep blue scatter cushion. Both items are attractively festooned with stylized representations of classic Canadian iconography—maple leaves, hockey sticks, Mounties—and, of course, canoes. As valid a symbol of Canadian national identity as the beaver, it’s impossible to overstate the importance of the ‘humble’ canoe to our country’s history and culture. So much so, in fact, that the type of modern canoe descended from the birch bark canoes built by the Indigenous peoples of the Eastern Woodlands 3,000 years ago is internationally referred to as ‘the Canadian.’

Here in the pre-colonial Pacific Northwest the regionally dominant Haida people of Haida Gwaii developed their own magnificent canoes, including war—or ‘head’—canoes, all hewn from red cedar trees. Regardless of their basic function, so beautiful were they in terms of form and decoration that they’re justifiably considered works of art.

One Vancouver Islander deep into canoe culture is my good friend, Dave Pady. A committed outdoorsman and 40-year canoeist, he could talk passionately all day long about the sundry joys of canoeing. Dave and his partner Rhea Pearson head out onto the water at least two weekends per month, all year round. While he doesn’t have a favourite season as such to do so, “Winter is by far the most peaceful time 5 PASSIONS | SUMMER 2022

... it doesn’t really matter where it is, as it’s more about the why than the where.” DP

CENTENNIAL VOYAGEUR CANOE PAGEANT OF 1967 MAY 24 Day 1 Rocky Mountain House Day 4 Edmonton Day 9 Lloydminster Day 11 North Battleford Day 12 Saskatoon Day 15 Prince Albert Day 18 Nipawin Day 21 The Pas Day 34 Portage la Prairie Day 39 Winnipeg Day 40 Selkirk Day 48 Kenora Day 52 Fort Frances Day 62 Fort William Day 80 Sault Ste. Marie Day 91 North Bay Day 94 Deep River Day 95 Pembroke Day 96 Campbell's Bay, P.Q. Day 97 Arnprior Day 98 Ottawa Day 104 Montreal SEPT 4—EXPO 67

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of year to paddle,” he says. “There’s something so special about canoeing in wintertime, experiencing nature lying in wait for the coming spring.”

Attracted equally to canoeing’s adventure angle, meditative aspect, and appreciating the watercraft as simply a wonderful mode of transportation that “can take you to places no other boat can,” Dave continues: “You can travel alone or with company. You can fill a canoe full of stuff, fish from it, sail it, portage it over land, and travel lakes, rivers, streams, and oceans.”

Dave and Rhea are just two of the millions of Canadians that love or have loved to paddle. One of the more famous was our former Prime Minister, the late Pierre Trudeau. “Paddling a canoe is a source of enrichment and inner renewal,” he stated, a sentiment historically illustrated by, firstly, his introspective essay, “The Ascetic in a Canoe”—written in 1941, when he was 22 years-old—and subsequently with canoe expeditions on the Nahanni River (NWT) in 1970, the Hanbury-Thelon rivers (NWT) in 1979, BC’s Stikine River in 1994, and the Petawawa River in Ontario in 1996. “How can you describe the feeling which wells up in the heart and stomach as the canoe finally rides up on the shore of the campsite after a long day of plunging your paddle into rainswept waters?”

Trudeau wrote in that essay, attempting to articulate a specific Zen-like emotion evoked by canoeing that Dave relates to all too well. “My reasons for paddling are really for the simplicity, the peacefulness, and the feeling of just being on the water, gliding, seeing some beautiful wildlife, and being inside my head,” he says.

Considering the canoe’s place in Canadian culture it’s unsurprising that, much like the epic journeys favoured

by Trudeau, the world’s longest annual canoe race takes place in Canada. Held every late June-early July, the Yukon River Quest—or Yukon 1000—runs

along the Yukon River from Whitehorse to Dawson City, an eye-watering distance of 715 km demanding a Herculean effort of its intrepid competitors to complete.

The longest canoe race of all time, however, was the one-off Centennial Voyageur Canoe Pageant in 1967.

Beginning in the Albertan town of Rocky Mountain House on May 24th, ten teams from across Canada paddled and portaged for an unimaginably punishing 5,283 km, taking 104 days to arrive at their destination of Montréal, where Expo 67 was held as part of Canada’s centennial celebrations. Essentially recreating the arduous canoe journeys undertaken by North West Company voyageurs in the 18th and 19th centuries, the event was rooted in history, but as a race in 1967, was won by the team from Manitoba, with BC’s team coming in second ahead of Alberta.

Although undoubtedly fit and hardy enough to take on a lengthy canoe expedition, Dave is not so much a distance man, preferring instead to quietly explore and absorb every serene moment when surrounded by nature.

In his 17'6" Clipper Tripper tandem touring canoe or Clipper Packer 14 solo canoe, Dave has ventured all over BC in search of adventure and reverie on all kinds of bodies of water. To date, his favourite experiences have been on the 116 km canoe circuit of Bowron Lake Provincial Park on the western slopes of the Cariboo Mountain Range, where among other factors the challenge of adverse weather conditions made for memorable canoeing. As far and wide as he travels, though, the Campbell River resident is keen to point out that there are many remarkable canoeing adventures to be had without leaving Vancouver Island. For example, on a trip to Quennell Lake in Yellow Point many years ago, the Nanaimo born-and-raised Dave’s encounter with the local bald eagle population was so thrilling that it stands as a big life moment for a canoeist who, remember, has routinely been out on the

“There’s something so special about canoeing in wintertime, experiencing nature lying in wait for the coming spring.”

DP

opposite Pierre Elliott Trudeau, Library and Archives Canada

water for over four decades.

“I mostly paddle lakes,” Dave says, “and Quennell Lake is by far my favourite. It’s an unusual, shallow, marshy lake with long fingers and an internal island, and is alive with birds, fish, and critters. Lovely.” Other Island canoeing destinations Dave enthuses over include Mesachie Lake near Lake Cowichan, sections of the Kennedy River en route to Tofino, and among his most recent adventures, the Sayward Canoe Route—but there will always be new adventures to enjoy.

“I’ve paddled so many lakes and rivers from Victoria to Campbell River, and from the east of the Island to the West Coast, but all of them combined are only a drop in a bucket,” Dave continues. Among his dream canoeing destinations are the notoriously difficult Nitinat Triangle on the West Coast, and it’s no surprise that the Yukon River is also high on his list.

“There are so many places I have yet to explore. One could spend a lifetime canoeing and only get to experience a small percentage of this vast, wonderful place.”

“To canoe is to discover,” Dave states, emphatically, “so I will try to see as many places and have as many adventures as I possibly can. To me, it’s essential to the Canadian experience to move about in a canoe… and it doesn’t really matter where it is, as it’s more about the why than the where.”

this page from top Green Lake, Nanaimo Canoe Manned by Voyageurs Passing a Waterfall by Frances Anne Hopkins (1838-1919), Library and Archives Canada Dave Pady and his dog Tig, Mesachi Lake near Lake Cowichan courtesy of Rhea Pearson

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RETRO REVIVAL WHY VINTAGE IS STILL TRENDING

by Jennifer Holstein

EVERY SEASON SEEMS TO BRING NEW TRENDS in fashion and home design. Stylists weigh in on the must-haves, encouraging you to update your look to keep you on trend. But one of the hottest looks in both home and fashion right now isn’t new—it’s a blast from the past. Rattan, 70’s textiles, avocado green and orange accent colours, curvy furniture: the vintage trend is on point.

Style has always been cyclical, with throwbacks to a bygone era always seeming to make a comeback. Clothing retailers in particular, keep recycling trends of the past to market to a new consumer base—don’t get us started on mom jeans! This hunger for vintage style is creating a booming business in the re-sale market. Online vintage marketplaces, like Chairish, have seen their business double since 2020. But what is driving this recent surge of interest in antique, vintage, and retro?

There are a lot of factors involved (economic, environmental, social, and psychological) in making everything old seem cool again. The pandemic has changed the way we work and live, and many of us spend more time at home. People have turned to styles of the past that evoke a more confident, safer, happier time. We are also budget conscious, and more mindful of environmental sustainability. A 2020 survey by thrift giant Value Village reported that 33% of shoppers were “financially squeezed,” with less disposable income than before COVID. And, of course, recent supply-chain disruptions are making it more difficult to buy new.

THE NOSTALGIA EFFECT: REMEMBERED JOY

Whether it’s an antique dresser that reminds you of your grandmother’s home, a woven wall hanging that takes you back to high school art class, or surrounding ourselves with items that conjure specific memories or feelings from the past, nostalgia can be both comforting and invigorating.

It is amazing that our brains can take sensory inputs of smells, sounds, and sights and associate them with positive emotions from our past. Hundreds of years ago, nostalgia was seen to be a disease of the mind that required medical treatment mostly because it was thought to negatively impact homesick soldiers on the military campaign trail. Now, from a psychological standpoint, having this emotional gateway to our past is understood to be good for our mental health. Studies suggest that engaging in nostalgic thoughts can build our self-esteem and lessen feelings of loneliness by looking to the past for confidence and encouragement.

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ARMCHAIR ANTIQUING

As anyone who has ever bought second-hand can tell you, whether at a garage sale, thrift store, swap meet or antique barn, there is nothing quite like that feeling of finding something really special. And in our modern times, hunting for secondhand treasure has never been easier. With the advent of online stores like Ruby Lane, Chairish, 1st Dibs, Etsy, and Facebook Marketplace, we don’t even have to leave the comfort of our homes to search for antique or vintage items. All you need is an internet connection.

SHOPPING TO SAVE THE PLANET

If you read the headlines, it is becoming impossible to deny that the climate crisis is getting worse. To do our part, many of us are making conscious choices in our daily lives to lighten our carbon footprint. According to the National Zero Waste Council in Vancouver, more than 672,000 tons of furniture make their way to Canada’s landfills every year, and a global waste study found that each person throws away on average 37 kilograms of clothing each year. And that’s only half the story.

Our wasteful habits and reliance on “fast fashion” and design also contribute to pollution and the overuse of natural resources. In fact, new clothing is the secondlargest consumer of water, worldwide.

Buying “old” items is a great way to practice sustainability while also snagging a unique find that can’t be found in regular retail outlets. The Habitat for Humanity ReStore in Nanaimo has seen, first-hand, the community shift towards sustainable consumerism. ReStore accepts donations of used furniture from all over the midIsland and resells it to support their mission of affordable housing. According to manager Dawn McHarg, their customer base is now trending younger, and they are shopping for well-made, unique pieces to furnish their homes on a budget.

“The pandemic was a boom year for us,” says Dawn. “People were decluttering their homes and we saw a lot of donations.” But furniture has been flying out the door as fast as it comes in. “Mid-century modern, old floral couches, 70’s gothic, vintage record players; our customers are coming to us for something unique. And of course, the quality of the pieces is also so good, so it’s the real deal.” Dawn has also noticed a trend in people wanting to upcycle their finds by giving them a fresh coat of paint, or repurposing an item to give it a whole new look. “We started a partnership with ReVived Vintage [a Qualicum Beach business] who runs upcycling workshops at our store. The classes are booked full with people who want to learn a skill and have fun.”

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ANTIQUE Worcester Porcelain Factory teapot; collection of Auckland War Memorial Museum ca. 1768-1770 VINTAGE Gossen Tippa Pilot portable typewriter ca. 1955 RETRO Nathalie Blanc oversize sunglasses

THE CIRCULAR ECONOMY

When you buy vintage, or antique or even “pre-loved” retro, you are playing a small part in the circular economy—a model that is gaining traction globally.

Taking inspiration from the natural world, the goal of this model is to reduce waste and the use of new resources through sharing, reusing, repairing, and recycling existing materials and products for as long as possible. Even furniture giant IKEA is jumping on the bandwagon, piloting buy-back and resale services, and making changes to how their furniture is sourced and made, making it easier to fix, repurpose, or recycle.

So go ahead and buy that mid-century teak armchair you saw at the flea market. You will be on trend, improving your mental health, helping to save the planet, and revolutionizing the economy in one fell swoop!

WHAT’S THE DIFFERENCE?

Antique, vintage, retro—these terms are not interchangeable. So what’s the difference? While there is no perfect answer, most experts agree that it’s about time… and style.

Antique is the elder statesman of the three—literally —and it is generally understood that an item must be at least 100 years old to qualify as one. The age, condition, and rarity of the piece are what ultimately give it value.

The term vintage is a bit trickier. The word literally means “of age” and was once used specifically to refer to wines. Now the moniker describes anything that was made or manufactured more than 20 years ago.

More readily available and often more affordable than antiques, vintage items often have a value because they evoke a specific period or style that many of us still remember—the nostalgia factor.

Retro is more like your kid dressing up in grandma’s old clothes. While a retro piece is not actually from the past (it can be brand new), it does reference the past in its style or representation. Because they are neither vintage nor antique, retro items can be purchased for a fraction of the cost of their “older” counterparts and still evoke a specific style or era… like that “midcentury modern” credenza you found on Wayfair.

Jen Holstein lives in Nanaimo with her son and her collection of vintage typewriters. A born thrifter, she has only recently bought her first piece of new furniture—a mid-century modern style credenza.

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

Summertime Potluck Bring-alongs ICED (RASPBERRY) TEA One way to sweeten iced tea is to cook the sugar into the boiling water using a Dutch oven or heavy pot. Steep tea along with raspberries and lemon juice but remember to discard the bags and raspberries before transferring this pretty tea to a glass pitcher. Then add fresh berries and lemon slices for an Instagram-worthy pic.

BBQ SHORT RIBS BYO-MEAT for the BBQ? No problem! Just concoct your own sauce in a handy Mason jar, pre-boil some short ribs, and pack them on ice for safe transport. They can be finished off on the grill. And for bonus points, bring extra tongs and a heat-proof brush.

FRIED AND BAKED CHICKEN There’s no need to stand over a fryer of hot oil for any longer than is needed to crisp up the coating. Finish the cooking process in the oven, then cool.

Cold chicken on a warm summer day... yum!

PASTA SALAD For an Italian twist, add julienned salami, your favourite olives, provolone cheese, sweet onions and tomatoes. The key is to make an oil and vinegar dressing rather than mayonaisse... for obvious heat and healthrelated reasons.

S'MORES CRISPY BARS Nothing says summer like Smores but combine them with Rice Crispy Squares and you have a truly portable potluck delight. You’ve got chocolate chips, grapham crackers, marshmallows, butter and Rice Crispies glued together with marshmallows and sugar, topped with a hunk of milk chocolate... what’s not to like?

FLAVOURED BUTTER The fancy term is compound but basically, it’s seasoned and flavoured butter shaped into a log. You may need the help of a piece of plastic wrap to do the shaping. Wrap the log in waxed paper and refrigerate for about a half hour to firm it up. Then slice and distribute one slice per serving of grilled corn to really class up the joint!

MIX-IN-THE-PAN CHOCOLATE CAKE Make this time honoured I-need-something-for-tomorrow’sbake-sale cake in the cool of the evening before the potluck.

There are plenty of recipes online and you’re good to go as long as you have vinegar and baking soda in your pantry... aside from the flour, oil, sugar and cocao powder.

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t n e r Ev

N

fo a r E

O P P OR T U

ew N A

TO

N R ING U T C

LE N G E L A IN H s

ITY

A

photos The Black & White facility, including 40,000 square feet of tent structures, organized and ready for the return of in-person gatherings and large-scale events.

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by Kait Burgan

recent walk-through of the Black & White Event Rentals warehouse—with its impressively organized tents, tops and poles, hundreds of chairs and tables, thousands of plates and heaters—became unexpectedly nostalgic for me, as it’s impossible to experience a sneak peek at what goes into hosting an event without imagining attending one.

When was the last time we have been able to attend a large event: a music festival, wedding, or conference?

Since COVID-19 hit, these once familiar events, even smaller ones, have been mostly non-existent.

So, it might be natural to assume a business built on providing equipment and support for massive music festivals, corporate trade shows, boat shows, sporting and food events, and large outdoor weddings, would be struggling or even closing given the last two years of upheaval. After meeting Dave Willie, owner of Black & White Event Rentals however, those assumptions disappear quickly.

“Pivot is probably a word I hate right now, after two years of doing just that,” Dave says. He was in New Zealand in February of 2020, just before the full impact of the pandemic reached Vancouver Island. “But I realized very quickly that this could be a problem, so I guess there’s an advantage to going through a few other challenges over the last thirty years in business.”

from top Luxury, air conditioned and heated outdoor restroom trailers stylishly appointed and equipped with sink, flush toilets, mirror, and lighting.

Tidewater Sailcloth Tent Elegant Chivari chairs for a romantic wedding table

I got rid of trucks, Dave and his business partner and a one-ton, trailers, wife, Jayne, bought the land at 1143 and whatever else I Franklin’s Gull Road in Parksville in 2008 and could, to save staff built a permanent home for Black & White Event positions.

Rentals shortly after. He was in a more comfortable position DW than many small businesses in early 2020, he says, but by the end of February, had decided that he wasn’t going to take any chances. “You’ve got to look at everything. I got rid of trucks, a one-ton, trailers, and whatever else I could, to save staff positions.”

He got on the phone and started calling around to see what Black & White Event Rentals could do for people. As it turned out, the Vancouver Island Health Authority was pivoting too.

“We were here answering the phone when VIHA’s call came in. They wanted something up the next day for a testing station in Gold River. So, we had the guys jump in a truck and go to Gold River. After that, we set up tents in Tahsis, Port Hardy, Port McNeill, and Sointula on Malcolm Island. It just kept going, all the way down the island.”

The need for testing stations, vaccination centers, and a lot of what used to happen indoors was moving outside. They equipped Salt Spring Island, Duncan and Oceanside. In fact, one of their tents still stands at the Oceanside Health Centre in Parksville. The team at Black & White was able to apply their knowledge and experience to a new client base, and while the reasons to engage the company changed, how to service clients did not.

At first glance, the party and event rental business might seem like a random line of work, but it was an evolution for Dave and Jayne Willie. In 1997, they sold their Qualicum Beach restaurant (that later became Lefty’s) but kept the catering end of their company, including the rentals associated with it. Eventually, they moved their focus exclusively to equipment rentals.

Wandering the warehouse in early 2022, reflecting on past events and wondering if they’ll ever be a part of everyday life again, was a reminder of just how much has changed over the past two years. While the pivot so expertly directed by Dave and his team was necessary, going back to exactly the way things were before COVID is unlikely. A good business plan rarely moves backwards.

Dave continues to adapt, with fresh starts taking place in real time in the form of strategic moves to solidify Black & White Event Rentals’ position as an essential part of pulling together a successful event. A decade ago, they had a large showroom floor where brides and their parties would choose linens and place settings. Today, customers don’t 13 PASSIONS | SUMMER 2022

Clear-top tent at Delta Ocean Pointe Hotel, Victoria BC

visit in person, which for Black & White meant re-investing in their website and bringing all their products into an extensive online catalogue. The site now showcases everything from tents, dance floors and chandeliers, to tables, chairs and their latest offering: luxury, heated (or air conditioned) restroom trailers.

Staying on top of industry trends—they recently added Tidewater Sail Cloth tents to their offerings—requires a bit of finesse, if you’re also intent on setting new standards for events on Vancouver Island.

“You have to consider what your goals are,” Dave says. “Then you get into what you need to survive. There is business out there. What is it? What will it look like? What is tomorrow going to bring? That’s why we got the restroom trailers in.

People are happy having an 80-person wedding in their backyard, in their family home, but they sure don’t want 80 people going through their house to get to the bathrooms.”

Having a close-up look at what has been going on behindthe-scenes in a small company like Black & White is a good reminder that life may have changed because of COVID-19, but the adaptability and the forward-thinking of business owners like Dave and his team at Black & White is reassuring.

And being able to manage the challenges of the last two years means we can look forward to celebrating together in style and comfort for many years to come.

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

L ve

FOR THE

OF

SEAFOOD

by Jen Groundwater for Seascape Restaurant photos by Sean Fenzl

If you’re a home cook, you have one important advantage over a professional chef: even when you’re cooking for someone else, you get to enjoy the food you make. Talk about a win-win.

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 Buy mussels fresh, rinse thoroughly and remove any sketchy (looking) specimens.

 Cook until all shells are open.

Oysters are delicious, eaten fresh with a squeeze of lemon. 

One of the secrets to creating an incredible meal is to keep things simple. If you try to get too fancy with a lot of different techniques, garnishes, spices, and flavours, you might lose the essential flavours of the foods. Or just get stressed out while cooking—and that’s no fun.

Let’s talk ingredients first. Ideally, you’ll start with highquality ingredients that are as fresh as they can be. We’re talking local and seasonal wherever possible. Luckily, on Vancouver Island, we have access to some of the freshest seafood imaginable, like Fanny Bay oysters, Salt Spring Island mussels, locally caught spot prawns and albacore tuna, and steelhead raised in Lois Lake near Powell River, just across the Georgia Strait.

All these foods are sustainable, flavourful, and super-healthy, and most are available year round.

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Coconut Curry Mussels Mussels are impressive and easy to make. Buy them as fresh as possible, rinse thoroughly, and pick out any that look sketchy.

Heat up a little oil in a pan, then add the mussels and sauté for a few minutes. Season with a bit of salt and pepper and a pinch of good curry powder. Deglaze with some white wine (pour yourself a glass while you’re at it) and add coconut milk. If you like it spicy, you can add some jalapenos. Cover with a lid and cook for 3–5 minutes, until the shells have all opened.

Oysters Ah, oysters. They’re so good. Keep them cold ’til the last minute, then just shuck and gulp! Shucking at home can be a bit of a task. If you’re a first-time shucker, try watching a video first and taking your time, so you don’t shuck your hand.

Kusshis are wonderful—a creamy, salty oyster grown in Deep Bay. Fanny Bays are a close second: they have a nice, briny ocean flavour and are perfect just as they are or with a splash of fresh lemon juice.

 Mushrooms add a fantastic earthiness to your meal.

 Pan-sear steelhead, skin side first.

Seafood and white wine go hand in hand. 

Steelhead When you have a really beautiful steelhead (or salmon, or any other fish with a nice skin), you don’t need to fuss with a marinade: a simple pan-sear will let that flavour shine. Heat up a small amount of vegetable oil in a pan over medium-high heat, put the fish in skin side down to give it that beautiful golden colour and crisp it up, then flip it over and baste it with a little bit of butter and salt, and maybe a squirt of lemon.

That’s all you have to do.

Mushrooms We have access to an incredible range of wild and cultivated mushrooms from throughout the Pacific Northwest. With their silky texture and umami flavour, they add a fantastic earthiness to your meal. Branch out from the usual and try varieties like chanterelles, lobster mushrooms, and hedgehog mushrooms. Let them speak for themselves. Just heat up a little vegetable oil with a knob of butter. Add one clove of fresh, sliced garlic and cook for a minute, then add your mushrooms and a couple of sprigs of freshly picked thyme and cook for a few minutes.

Serve with When it comes to sides and accompaniments, keep it uncomplicated and balanced: maybe some roasted new potatoes with garlic and butter and local winter kale (you can put it in with the mushrooms as you finish sautéing them).

You can add a side salad, or some of your favourite veggies, steamed or roasted.

Spread a fresh, crusty baguette generously with a nice garlic butter, or switch it up a bit with a curry, cayenne, or cilantro butter, then lightly toast it. It’s perfect for dipping in the sauce from the mussels!

Seafood and white wine go hand in hand. Chardonnay, with a little bit of oakiness and butteriness, or Riesling, with that hint of sweetness, tend to pair well with seafood.

For dessert, a light and easy flourless chocolate cake can be kept in the freezer and pulled minutes before you want to have it. Serve with whipped cream and fresh berries. With luck, you might have some to keep around and snack on over the next few days.

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Fairwinds Golf Resort

SEPTEMBER 1—30, 2022

It's back... so save the date!

Proceeds in support of the new Intensive Care Unit at Nanaimo Regional General Hospital

For more information please visit us online at nanaimohospitalfoundation.com

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D AY T R I P S

& OVERNIGHTERS

by Kim Krieger

Fun on the Farm!

SUMMER IS HERE AND LOCAL ADVENTURES ARE RIPE FOR THE PICKING! THERE’S NOTHING LIKE TAKING A TOUR OF LOCAL FARMS TO DISCOVER THE ENORMOUS BOUNTY WE HAVE RIGHT IN OUR OWN BACKYARD. WHETHER YOU’RE A COOK, AN ANIMAL LOVER, A GARDENER, OR WANT TO SHOW OFF THE BEST OF THE AREA TO YOUR VISITORS, YOU CAN’T GO WRONG WITH AN AGRICULTURAL ADVENTURE.

There is a dizzying number of farms on Vancouver Island and in the area, so narrowing down where to go and what to see can be daunting. Allow us to recommend a few stops you might not think of.

DAYTRIP—STAY LOCAL

You don’t have to stray far from home to find incredible produce. Take Nanoose Edibles for example. This longtime love of the locavore scene is where you’ll find organically grown vegetables, fruit, herbs, and eggs. This year it is changing hands from its owners of 30 years, Barbara and Lorne Ebell, to the next generation of farmers in their family. What an exciting time for a visit! Check out their Facebook page: NanooseEdiblesFarm, for up-to-date visiting information.

from top Nanoose Edibles Organic Farm; Morningstar Farm home of Little Qualicum Cheeseworks; Arbutus Meadows Farm

From Nanoose, travel north to Parksville, where you’ll find Morningstar Farm, home to Little Qualicum Cheeseworks.

Take a self-guided stroll around the grounds to meet some new furry friends, then step into the shop to sample and purchase their offerings. Their line-up of cheeses is impressive for such a modest outfit. Bleu claire and the fromage frais are our favourites, but don’t take our word for it, try them all yourself! They’re open 10 am to 4 pm, Tuesday to Sunday and can be reached at (250) 954-3931.

After you’ve had your fill of cheese, come back to Nanoose for a tour of Arbutus Meadows Farm. Known for the incredible fragrance of their early-blooming lavender, they also offer cut bouquets (at the right time of year) but you can also pick up a few of their gorgeous products for bath or home, all artfully made on-site, and available throughout the season. If you didn’t get your fill of adorable animals at Morningstar Farm, Arbutus Meadows also has plenty of cute critters to meet!

Call (250) 951-1378 or visit their Facebook page for hours of operation.

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OVERNIGHTER—ON HORNBY ISLAND

For a truly immersive farm experience, why not stay on one?

Head up to Hornby Island for an overnighter to remember, and book in at Outer Island Guest Farm. If the opportunity to stay on a working farm doesn’t convince you to visit, their amenities (tennis court, swimming pool) will. They recommend bringing a cooler to take home a selection of their chicken, lamb, mutton, or organically grown produce. Bookings can be made online at outerisland.bc.ca.

Head out to Fossil Beach farm for a taste of Hornby-grown apple cider (hard and non-alcoholic). This oceanfront farm is the only place you can purchase this craft beverage, and you’ll be happy you did. In addition to their apples, planted in 1921, the farm also raises free-range cattle and heirloom fruit and nuts. Visit fossilbeachfarm.com for more information.

To round out your tour of Hornby, don’t forget to stop at Summer Soul Farm, a small but mighty operation offering sustainably grown produce. The farm’s owner, Sarah, sold her three successful businesses to follow her dream of becoming an organic farmer and Summer Soul is the result. Delight in over 30 different crops, available through the charming roadside farm stand. Learn more by contacting the farm directly at: info@summersoul.farm.

photos from top Fossil Beach Farm cider; Outer Island Guest Farm; Hornby Island

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KIWI CRUSH

FORMULA 2 oz vodka Kiwi 1 oz lime 1/2 oz simple syrup Mint leaves

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CANADIAN SEAWEED FOR A PROMISING FUTURE

by Kait Burgan photos courtesy Cascadia Seaweed

SEAWEED. LIKE TERRESTRIAL “WEEDS”, THE WORD HAS A SOMEWHAT NEGATIVE CONNOTATION. WEEDS ARE AN ANNOYANCE, SOMETHING TO GET RID OF, SOMETHING NOT VALUED. AS WE LEARN MORE ABOUT OUR NATURAL ENVIRONMENT, WE’RE DISCOVERING THAT, LIKE ALL THINGS IN A HEALTHY AND INTACT ECOSYSTEM, EVEN WEEDS SERVE AN ESSENTIAL PURPOSE.

Cascadia Seaweed, based out of Sidney here on Vancouver Island, is embracing all that is good about seaweed. As it turns out, there’s a lot to embrace.

There are more than 10,000 different seaweed species known in the world, with more than 600 in British Columbia alone.

They are rich in protein, iron, calcium, and fiber and contain significant amounts of magnesium, potassium as well as vitamins A, C, and B, but seaweed isn’t good for just humans and animals.

It’s good for the planet. Seaweed has enormous potential to help solve our current climate crisis.

“We must turn to the seas to look for solutions for all sorts of global challenges,” says Erin Bremner-Mitchell, Manager of Communications and Engagement at Cascadia Seaweed. “Food, feed, medical and cosmetic uses, energy, and [the possibility of] carbon sequestration.”

Founded in June of 2019, Cascadia Seaweed is Canada’s largest provider of ocean cultivated seaweed—a regenerative crop with a variety of uses requiring only the sea and sunlight to grow.

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Photos Opposite from top Klahoose Territory farm installation; Kelp harvest; Kelp harvest - May 2020 This page James Island farm installation; Erin Bremner-Mitchell

In a recent interview, Bill Collins, Chairman of Cascadia Seaweed, told Scientific American that “seaweed can be part of an integrated, ecosystem-like aquaculture. It captures carbon.

When seaweed falls off, it becomes carbon in the sediment, and ends up in the deep ocean. In areas where poor land-use practices have taken place, seaweed can assimilate nutrients, acting as a biofilter. We’re producing food that has less impact on our climate and is a great natural source of high nutrition, including protein and micronutrients. Given the movement towards alternative and particularly plant-based protein, there is no doubt in our minds that in North America, seaweed will find its niche.”

Since a natural next step may be to start thinking about selling highly sought after carbon offsets, Cascadia is also participating in a global study that will quantify just how much carbon can be sequestered by seaweed. Though not definitive enough for Cascadia to move forward quite yet, results from current international studies on carbon sequestration, range from zero to eight tons of CO2 per hectare. There are also scientific studies underway to examine the role kelp farms play in providing habitat for salmonoids and their prey.

“Seaweed truly is a global game-changer,” says Mike Williamson, CEO of Cascadia Seaweed. Citing the Agenda for

Cascadia Seaweed recently launched its consumer brand, Kove, with Sea Spice being the first available product. There are plans for more consumer products in the future. To learn more, visit www.koveocean. com. Also, check out www. cascadiaseaweed.com to go in-depth on how British Columbia is leading the way in North America's rapidly growing seaweed industry.

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by Jen Groundwater photos Sean Fenzl

Sustainable Development, adopted by all UN Member States in 2015, Mike continues, “we know that seaweed is a naturebased climate solution addressing a multitude of Sustainable Development Goals, including Life Below Water, Climate Action, Good Health and Wellbeing, and Decent Work and Economic Growth.” * In 2021, the Department of Fisheries and Oceans Canada (DFO) put out a request for feedback to be considered for the development of its national Blue Economy Strategy. In response, Cascadia developed an extensive report in which it stated that “…seaweed cultivation has the potential to generate $1 billion for the GDP of BC while creating tens of thousands of jobs.” It went on to say that “for the economic rewards to be delivered, companies pursuing seaweed farming have to scale up, innovate in science and engineering, and gain maturity in industrial-scale food and feed processing amongst other avenues.”

True to its word, Cascadia Seaweed has grown to more than twenty staff, and has developed working partnerships with five different Indigenous communities. Within its core staff, a dedicated team of scientists is focused on ensuring that environmental integrity remains intact across all stages of the process. This starts with collecting parent stock from the area close to each farm. A critical component of protecting biodiversity perfected over millennia of evolution, this practice 24 PASSIONS | SUMMER 2022

allows species to thrive in the specific environmental conditions they require. The stock, or seed, is grown in a custom-built nursery before being out-planted back onto the ocean farm infrastructure. Planting is done just before the December full moon for a late spring harvest. Cascadia is currently working with sugar kelp, winged kelp, and dulse. If the seed is well cultivated, it’s thick by harvest time. “The line is just full of this beautiful golden seaweed,” says Bremner-Mitchell.

Cascadia has seven farms along the British Columbia coast.

Logistics in each of the Indigenous territories in which the company operates are unique and Cascadia works with each community, committed to extending to them the right of first refusal to participate in any necessary on-water operations.

Cascadia’s most recent farm installation is near James Island, close to Sidney, in partnership with the Tsawout First Nation.

“This was a beautiful opportunity to partner with an Indigenous community that established their own marine use law as a sovereign government and issued us a license under their law,” says Bremner-Mitchell. She adds, “UNDRIP—United Nations Declaration on the Rights of Indigenous Peoples Act came into law in Canada in June of 2021. We feel that recognizing the Indigenous community as a sovereign government aligns with the [Canadian] government’s goals to foster reconciliation and self-determination. They [Tsawout First Nation] were exercising their Douglas Treaty rights.”

The opportunities for seaweed reach far beyond food and feed ingredients. This is true while most of us are unaware that seaweed extracts—currently processed in Asia, where seaweed is a household staple—are in many products we already use on a daily basis, including ice cream and toothpaste. Cascadia sees enormous potential in processing the valuable compounds of their product to supply international markets. At the same time, Bremner-Mitchell describes scaling up seaweed production as a tightrope act, balancing the approach of science and industry: study first, then act vs. act first in order to study the results.

“It’s a tightrope, trying to appease both sides. But really, we don’t have time to wait. Climate change is not something that is happening in the future. It is happening now.”

Photos This page top Vegan Poke Bowl made by Chantal Davis from That Planted Life; left Seed growing in tanks Opposite Sugar kelp from James Island; inset Cascadia Founders: William T. Collins (Chairman), Mike Williamson (CEO), Tony Ethier (Chief of Marine Operations)

* The 2030 Agenda for Sustainable Development, adopted by all United Nations Member States in 2015, provides a shared blueprint for peace and prosperity for people and the planet, now and into the future.

At its heart are the 17 Sustainable Development Goals (SDGs), which are an urgent call for action by all countries— developed and developing—in a global partnership. Source: sdgs.un.org/goals

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CALENDAR

Remember back in the spring of 2020, when we all hoped this Covid thing would be over soon? Well, here we are, more than two years later, and it looks like events are finally coming back. Real, live ones. The ones where we gather in one place, a lot of us, all together, with one shared purpose: fun.

VIEX

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HERE ARE A FEW FESTIVE EVENTS FOR VENTURING FORTH INTO THE LATTER PART OF SUMMER 2022.

PARKSVILLE

Parksville Beach Park

JUL 15 - AUG 21... BEACH FESTIVAL CLOSE TO HOME, CLOSE TO OUR HEARTS Fairwinds is so fond of the Parksville Beach Festival—aka BeachFest—that we’ve signed on as a “King of the Hill” sponsor this year.

BeachFest is a celebration of sun, sand, art, and music. But it’s also a celebration of community. At the heart of BeachFest is the Quality Foods Sand Sculpting Competition & Exhibition. In 2019, the last year before the pandemic, this event welcomed 126,000 visitors. Open daily, entrance is by donation and a large portion of funds raised go to local causes.

On the nights of August 19 & 20, the sculptures will be illuminated from sunset until 11 pm for the Coastal Community Credit Union Light Up! event.

Throughout the festival, buskers perform at the waterfront gazebo (11 am to 1 pm and 2 pm to 3 pm) and the Mid Island Co-op Rock the Park Music Fest, featuring acclaimed tribute bands and other crowd-pleasers, takes place from August 5 to 7, and the Tim Hortons Summer Concert Series—free evening concerts from 6:30 to 8:30 pm—take place on the festival’s other Friday and Saturday nights.

This year will welcome the opening of Parksville’s brand-new Outdoor Theatre for the Performing Arts, an inclusive, multi-functional outdoor performance stage located by the water.

NANAIMO AUG 11 - 14... SUMMERTIME BLUES FESTIVAL The Summertime Blues Festival is held annually in the heart of beautiful downtown Nanaimo. You’re welcome to bring lawn chairs and picnic blankets to the open-air stage in Maffeo Sutton Park for a casual listen.

AUG 26 - 28... VIEX The Vancouver Island Exhibition takes place each August at Beban Park, celebrating the best in agriculture, local food, and entertainment from across Canada.

VICTORIA AUG 24 - SEPT 4... FRINGE FESTIVAL While the word “eclectic” is often overused, this festival is one event that truly merits the moniker.

Performers in theatre, music, comedy, magic, dance, spoken word, and more are selected by lottery; shows are uncensored and open to all; and the artists get 100% of the box office revenue.

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GARDENING UPDATE

DREAMHOUSE GREENHOUSE! First Installment — A Year in the Life of a Gardener’s Oasis words and photos by Sandy Robson

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Well, it has certainly been an odd spring and summer so far, with unseasonably cold

temperatures, and more cloudy skies and rain than even we here on the wet coast are accustomed to, and no, that is not a typo. Many of our flowering trees, shrubs and plants that traditionally let us know when spring has arrived, were running weeks late in blossoming. But, given the anything but normal circumstances of the past two years, I am not sure I expected anything less from 2022 in the garden. Temperatures have been below seasonal average—particularly in the evenings—while precipitation was often double the norm with some of that moisture arriving as snow and hail this spring! However, on the plus side, the tulips and daffodils had an extended bloom time, and some plants, like rhododendron, garlic, peas, rhubarb, my potatoes in grow bags, and even my raspberries have been growing happily through it all.

Spring is all about new beginnings and that ultimate new beginning... the seed! This is my second year with a greenhouse, and I had been looking forward to starting even more plants than I did in 2021. The last two years, as pandemic restrictions and supply chain challenges emerged, presented some significant challenges in tracking down seeds. And one of the biggest issues at local garden centres turned out to be the increased demand, as many more of us have turned our hands to gardening since 2020. Now, in my opinion the more gardeners in the world the better, but I took no chances this year and placed my orders with my favourite seed vendors early!

The last couple of weeks in March, while still cold and grey, were ideal for breaking out the soapy water (with just a touch of vinegar) for doing the “big scrub” of the greenhouse itself.

A winter’s worth of dust and grime was washed away leaving the windows and roof clear and sparkling. Areas of mildew were treated to a bleach solution and will be repainted when the days get a little warmer and drier; a few weeds had popped up through the gravel floor so those received an extra slosh of vinegar; and empty pots and seed trays were washed in soapy water in preparation for the seeding days to come.

My overwintered plants also got the once over. Those that didn’t survive the cold and dark were added to the compost pile.

If you are fortunate to have a heated greenhouse, the chances of your more tender perennials and late season cuttings surviving winter would be greatly enhanced. Alas, my greenhouse is unheated, but the agapanthus that spent the season tucked inside are showing new growth, as is the artichoke, rudbeckia, fennel, and even my hibiscus. Some of the cuttings—lavender, rosemary, red valerian and hydrangea taken last fall have beaten the odds—and my total neglect—during the winter months and were showing signs of life.

Last year I was new to starting my plants (mostly vegetables) from seed indoors and I learned so much, the biggest lesson being not to start too many seedlings at the same time! In my defense I had no idea how many seeds would germinate, so I hedged my bets a bit. Pretty much everything grew so I was

overrun with plants that needed potting on. This year I sowed a few seeds of each variety and then waited to see how many would pop up before starting more. I still grew more than we needed but have found that friends and neighbours are always happy to accept the excess tomato, cucumber, and squash plants for their own gardens.

One of the great advantages to growing from seed—aside from the pleasure of watching new leafy green life spring forth—is the cost savings. Even with seeds being noticeably more expensive this year, a packet of seeds that cost me $4.99 will yield 20 or more plants that from a nursery would cost that much for a single garden-ready plant. However, after having been responsible for the seeding, germinating, watering, potting on, fertilizing, and just plain keeping my plant babies alive and well long enough to plant them in the garden, I have a new-found respect for nurseries and growers. I never complain about the price paid for a healthy, ready to stick in the earth plant; it takes a LOT of time, care and resources to grow from seed.

April through June are busy months in a greenhouse. Since mine is unheated, I start all my seeds in a makeshift nursery set up in front of the window in my laundry room. I have two shelves kitted out with grow-lights and seed warming mats, and it has worked well. Initially I purchased divided seed trays with dome lids that allow the seeds to germinate in a moist warm environment but I do love to experiment, so this year I tried other containers: egg cartons, those clear plastic containers originally filled with cherry tomatoes from the grocery store, as well as biodegradable clamshell containers from the takeout dinners we seemed to have a lot of from the past two years.

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All were given a test run as seed starting homes and overall, they were successful options, if you want to recycle and save a little money.

Once my seedlings emerged from the soil and stretched toward the light, I removed the lids and moved them off the warming mat but kept them under the lights until their first true leaves emerged and they were strong enough for pricking out and putting in their own little pots. Some seeds, like those for cosmos and sunflowers, pop up in a matter of days, while others take their time. As the seedlings grow and form their first set of true leaves, they could be pricked out and gently transplanted into 2"- 3" pots, to allow them to develop a stronger root system. I kept them inside until temperatures were reliably above 10 degrees which made for some crowded windowsills throughout our house. Last year, I was able to start moving some of these plant pots to the greenhouse by late March, to make room for more seeds to be sown, but this year with the still very cold evenings—temperatures in April and even May were regularly in the single digits—I had many plants throughout my house waiting, which meant they were rather tall and spindly by planting time.

It was mid-May before I even dared transfer tomatoes, cucumbers, basil, and squash plants to the greenhouse. I also had brassicas, sweet pea plants, sunflowers and a number of flowering plants out there already waiting their turn, so it was a very crowded greenhouse. My yard is small so my greenhouse is as well (8 by 10 ft), and I am limited in the number of plants I can grow to maturity inside. My sage advice now would be to build the largest greenhouse you can manage... you are unlikely to wish it were smaller!

My heat loving plants went into the garden beds midJune and some have managed to catch up, while others have languished. As we enter July, evening temperatures are still low, which means it is also damp overnight and the slugs and pill bugs have been having a field day with newly emerging beans, squash, and cucumbers. So far, I have tried battling them with a few standard tricks including picking them off plants every evening, placing ground eggshells, rosemary sprigs and coffee grinds around seedlings, copper tape around stems, and the latest tactic: using citrus slices to attract pill bugs away from the seedlings. To date, none of these have been particularly successful.

So, here we are as gardeners, facing what growers and farmers face every year... uncertainty. The numbers tell us that changes to weather patterns and norms are accelerating and becoming increasingly difficult to predict and plan for. And we patient gardeners will need to do as farmers have always done... we will pay close attention to what our gardens and our soil and our plants need most. Gardening is an act of faith and patience, and always provides an opportunity to grow... for both the plants and for ourselves.

I leave the last word to Monty Don, British horticulturist, broadcaster, writer, and lead presenter of the BBC series “Gardeners’ World.”

“You don’t know how to grow anything until it doesn’t grow.

It’s not until you have to deal with failure—and to work out what is going on—that you really start to learn.”

😒

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GOLF TIPS

SUMMER IN THE GARDEN JULY Planting: seed bush and pole beans, arugula, lettuce, beets, kale, cabbage, chard, spinach, leeks, and carrots.

CHORES: Mulch, weed, water, and apply fertilizer as needed. Pest patrol is an ongoing summer task. Be on the lookout for aphids, slugs, snails, ants, pillbugs, and assorted garden chewers. Armed with a sturdy spray nozzle, a cup of beer (for the slugs, mind) and some soapy sprays and potions—non-toxic ones please—the garden will survive the occasional muncher.

AUGUST Planting: seed peas, arugula, beets, corn salad, cilantro, turnips and oriental greens, carrots, kohlrabi, pac choi, swiss chard, lettuce, and spinach CHORES: All of the above, and fingers crossed that even after a rather slow start to the season we will have had enough sun and heat to start harvesting fruit and veggies. If you are leaving some of your plants to go to seed, collect them as they ripen, let them dry for a couple of weeks, and then store in a cool, dry, dark place for use next year.

SEPTEMBER PLANTING: seed corn salad, beet greens, mustard greens, garlic and purple sprouting broccoli (for a spring harvest) and of course arugula… mine grows pretty much year-round here!

CHORES: Thin out the winter root crops (beets, carrots etc.) to give them enough room for that final growth spurt. Mulch, water judiciously, and harvest. Seed saving continues.

Remove spent plants. And start looking up those recipes for green tomato chutney and salsas, because you know there will be some that don’t have time to fully ripen.

PRE-SHOT ROUTINE

by Hélène Delisle Head of Instruction, Fairwinds Golf Club

I often see golfers making multiple practice swings beside their ball and taking too long to hit their ball, or standing over their ball and taking too much time hitting it, which shows that they are thinking too much. Below is an example of a good pre-shot routine to allow you to be confident in your shot and to reduce your thinking time.

1 Determine the distance to your target using a rangefinder, GPS, or the yardage markers on the course. Assess the wind direction and the elevation.

2 Decide which club you need.

3 Stand about 10 ft. behind the ball and visualize your target and the shot that you are trying to make.

4 Pick a spot in line with your target about 2-3 feet in front of the ball.

5 Address your ball and aim your club face at that spot with your feet, hips and shoulders parallel to your target line.

6 Visualize and hit your shot.

The longer you wait over the ball, the more you allow doubts and tension into your body, so be decisive, committed, and hit your shot.

Quit thinking and play!

A couple of rangefinders with great reviews.

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