ISLAND FARM GARDEN&
Cowichan Seedy Sunday
ISLAND FARM GARDEN&
Publisher: Judy Stafford, Cowichan Green Community
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Editor: Eric Morten | editor@cowichangreencommunity.org
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clicker horse training
A Quick Guide
by Helgi Sangret photos by ReWild Us Media
With winter upon us, many of us have less time to work our horse. Whether you are looking to improve a specific unmounted skill, or just want to keep your horse busy, you may want to give clicker training a try.
While not my primary method of training, I find clicker training to be helpful in certain situations such as overcoming trailering issues, improving
handling for the vet or farrier, fixing crowding at feeding time, and more. Personally, especially when working on overcoming a fear-based issue, I like to work on nervous system regulation before adding in food rewards. This way we can avoid a “dopamine blindfold”, in which our horse overrides their own discomfort to get the reward, while the primary stress state remains brewing underneath. If our horse has an adjustable and regulated nervous system, it helps to avoid some of the common problems that can occur due to over stimulation or hyperarousal. It is also important to remember that the horse may have underlying physical limitations which are causing behavioral issues. No amount of training will be a magic fix until these issues are addressed.
A commonly used type of training in the dog world, and even with large zoo animals, clicker training is a type of positive reinforcement training–meaning that we are rewarding a desired behaviour to increase the horse offering said behaviour. The clicker is used to mark the exact moment the desired behaviour occurs, giving us time to produce the reward. A common hesitations folks have with this training, is concern the horse will become pushy for food. To avoid this, use low value food rewards, such as hay, to prevent overstimulation. Also important is teaching the horse a good “feeding position”–meaning that they stay out of your pocket and you deliver the treat all the way to them, vs them coming in and looking for it. Worried that your horse may be pushy to begin with? Try using protective contact–
Wishing you a safe and joyous holiday season.
MP • Nanaimo—Ladysmith
Lisa Marie Barron LisaMarie.Barron@parl.gc.ca 250-734-6400
How-to-target training: A target is an easy to see object that your horse can touch with their nose. I use a tennis ball attached to a short dowel, or a chunk of pool noodle on a stick. You will need the target, a low-value food reward in a fanny pack or treat pouch, and a clicker. You can also use a short word such as “yes” in place of the clicker.
Keep the target hidden until you are ready. Have the first food reward in your other hand, ready for quick delivery. Present the target in front of the horse’s nose. Your horse will likely go in for a sniff. The moment they touch the target (or get close to it if they seem a bit worried), click or use your verbal marker, then quickly deliver the food straight to the horse’s mouth. Reload and repeat as soon as possible. It is important to have frequent reinforcement in the beginning, to avoid the horse getting impatient and coming looking for the next treat. If that does happen, don’t be afraid to gently set a boundary by blocking with your arm or taking a step back. When the horse turns away be sure to reward them for making a good decision.
As they horse gets the idea, you can move the target to slightly harder positions. Increase the difficulty gradually–think about setting the horse up to get the right answer.
Once the horse has a solid grasp (think touching the target 10 out of 10 times for the last 10 training sessions), you can slowly begin to fade out the treats – so for 10 touches, treat 9 of them, then 8 etc. If the skill starts to get worse, up the reinforcement rate again as needed. Once the horse is reliably touching the target every time, you can add a cue, such as “touch” right before presenting the target. You can also stop marking the behaviour once it is solid.
This is the same process for any skill you wish to teach. For more difficult skills, you will need to break them up into smaller pieces and then string the skills together when the horse is ready.
Be sure to keep training sessions short – think 5-10 minutes – take lots of breaks for processing and decompression, increase difficulty and duration very slowly, and most of all, have fun!
Don’t have a horse, but want to give this a try? I have personally done it with dogs, cats, horses and cows. Give it a try with some of your animals and let me know how it goes!
If you have any questions about clicker training or nervous system regulation work for your horse, please reach out. twostridesforwardequestrian@gmail.com or on Facebook or Instagram
Helgi Sangret is a certified coach and the sole proprietor of Two Strides Forward Equestrian. Helgi believes in coaching both horse and human with compassion and patience, helping equestrians to achieve their health, riding, training and horsemanship goals while honouring the horse’s needs.
going for gold
Vancouver Island Gardener
Wins Provincial Award
by Beth Walrond
ll around the province, thousands of people volunteer their time to help others learn to garden and grow food, fabulous flowers, herbs and steward the land in an environmentally beneficial way. Garden clubs and related organizations often give awards. This year is special as one of those fabulous Island volunteers won a provincial award.
In the Central Vancouver Island horticultural community, Dorothee Kieser is a Master Gardener well known for her work as an educator, leader and mentor. Garden enthusiasts whether beginners, students or experienced gardeners appreciate her outstanding qualities.
Vancouver Island Master Gardeners Association (VIMGA), enthusiastically supported Dorothee’s nomination for the provincial award which is given once a year by the Master Gardener’s Association of BC. VIMGA has active volunteers from Cowichan Bay to Comox Valley.
The Master Gardener Association of British Columbia (MGABC) states the award will be given to a member “who has been recognized by their peers as an outstanding Master Gardener, has demonstrated extraordinary volunteer contributions to the MGABC and made a positive impact on the Association and service to the public.” www.mgabc.org
Gardening Course, the Lead Mentor needs to be there for 3 to 4 hours on Tuesday evenings and 3 to 4 hours on Saturday morning. Plus, there is a lot of “riding herd” to make sure the students have all the info they need, that they are introduced to their continuing mentor (who will accompany them and help until they graduate 18 months later) and the Plant ID mentor (who will make sure that their 25 plant ids are done well).
Regarding hours, Dorothee said, “Endless because there is also a fair bit of bookkeeping and more importantly, interaction with VIU to set up the course. We are working on the 2026 course now and helping the course coordinator (hired by VIU, together with the speakers who are experts in their topics).
Outstanding and extraordinary are key words here. When asked about the work and hours, Dorothee devotes to being the Lead Mentor for the Advanced Gardening Course which is organized jointly through Vancouver Island University and VIMGA, Dorothee gave the following comments:
“I thoroughly enjoyed being Lead mentor, even though it consumes a lot of time. During the 12 weeks of the Advanced
Who knows how many hours in total, because I also do the VIRL seminars and help with plant sales, do my advice hours and education hours? All fun & games though.”
The Vancouver Island Regional Library (VIRL) describes the garden Seminars.
“Since 2021, we have partnered with the Vancouver Island Master Gardener’s Association on the wildly popular Virtual Gardening Series. It’s an opportunity for the public to learn from volunteer Master Gardeners, who use current, science-based horticultural knowledge and integrated pest management practices to ensure the advice they offer exemplifies environmentally responsible practices and stewardship. It’s also a chance for people to ask questions of the experts in real time.” https://virl.bc.ca/learn/skills/gardening/virtual-gardening/
In a recent VIRL, garden seminar Richard Bernier, the coordinator commented that Dorothee’s seminar My Favourite Vegetables and How to Grow Them, was the most viewed seminar. The seminars can be watched after the live event.
photo: Christine Hoehne
In order to maintain certification every master gardener must do 15 hours of volunteer public education at garden clinics and 10 hours of continuing education. What Dorothee does is on top of these requirements. You can see from the above description and comments that Dorothee contributes a great deal to VIMGA and why her nomination for the Golden Trowel Award was so enthusiastically supported by VIMGA members.
Based on the information and strength of the letters a winner of the Golden Trowel Award is named. The announcement was made at the recent Annual General Meeting of the MGABC Oct 6, 2024.
Mike O’Neil, President of the Vancouver Island Master Gardeners Association wrote: “Dorothee’s nominations describe how she exemplifies the Master Gardener philosophy, works tirelessly for the Chapter, the Association and her local community throughout her 16 years of volunteer service. She has participated in many Executive and community roles and perhaps most importantly created the standards for VIMGA’s Basic Training and Mentorship roles. Her support as Lead Mentor has led to an impressive retention result for the Chapter. She embodies patience, levelheadedness, warmth and enriches the collaborative spirit of the Master Gardener program.”
“Dorothee is a knowledge keeper and shares her scientific understanding in a gentle, generous way. A pleasure to learn from,” Mike added.
Dorothee reacted with this comment, “It was the greatest surprise: It is wonderful to feel that fellow gardeners in the BC Master Gardeners community thought that my input has been worthwhile”.
I am deeply grateful to have Dorothee in our community and to also learn from her. This is well deserved recognition. The future is brighter because of her and the hundreds of volunteer gardeners who garden and help others learn more about gardening sustainably.
References
www.vimga.org, www.virl.bc.ca, www.mgabc.org
Beth Walrond: B.A. Diploma Visual Arts, M.A. Gardening. Member of Vancouver Island Master Gardener’s Association.
a time for reflection & planning
Winter is a season of quiet reflection and as the season changes across the island, many of us find more time to reflect, gather with family, and tackle tasks we’ve set aside during busier seasons. An often overlooked and important task, especially for those with property or family to provide for, is ensuring that your estate plan is in place and protecting the legacy you’ve built, whether it’s the family farm, your home, or the property your family will inherit.
An estate plan isn’t just a document; it’s a thoughtful approach to securing the future for yourself and your loved ones. Whether you’re managing a family farm, multiple properties, or simply want to make sure your wishes
are clear, winter offers the perfect pause to organize and prepare.
The Difference Between an Estate Plan and a Will
While many people think of a will as the core of an estate plan, it’s only one piece. A will outlines how your assets are distributed after death, but a complete estate plan includes much more. An estate plan not only creates a clear, welldrafted will, but it also addresses health directives, powers of attorney, and strategies for minimizing taxes or probate, securing property into the future, or creating an equitable distribution including all financial assets. Think of a will as the outcome of a well-crafted estate plan—it’s the document
story & photos by Shane Landreville
that executes the plan, but the estate plan itself is the bigger picture.
Why Estate Planning Matters in a Complex World
For farmers and property owners, estate planning comes with its own set of unique challenges. Farmers have access to tax incentives that can make transferring property or passing on the farm easier. However, these benefits come with tax consequences and regulatory restrictions that must be carefully navigated. Whether it’s ensuring the farm stays in the family, managing land use restrictions, or dealing with tax rollovers, estate planning helps you stay ahead of potential pitfalls.
In addition to these specific agricultural challenges, farmers still face the general complexities everyone deals with— whether it’s the legalities of owning property, managing investments, or caring for loved ones, family dynamics, or living in technologically evolving world. Working with an expert to develop a thorough estate plan can save time, money, and stress down the line.
Imagine this Story
Dad passed away several years ago, leaving everything to Mom. Without proper advice, Mom made a simple will gifting her multiple properties to her son, and then splitting the “residue” of the estate equally between her two children.
But here’s the catch—Mom’s only assets were the properties, and they were subject to a significant tax burden upon her death. There was no cash in the estate. Her son, determined to keep the properties, including the one he had lived on since birth, was forced to sell everything to pay the taxes and his sister’s share of the inheritance. He lost the home he grew up in. Yes, he gained money to put toward another home, but the heartbreak of selling the family properties could have been avoided.
With proper planning, Mom could have used trusts, inter-vivos gifts, life insurance or other estate planning tricks to ensure there were enough funds to cover taxes and debts, allowing her son to keep the home she so desperately wanted him to have.
If you value decision-making autonomy in your estate plan, seeking experienced and knowledgeable help is crucial. Many think their estate is “really simple” until they speak with an experienced estate lawyer who can guide them through the complexities and ensure their wishes are truly realized.
Taking the First Steps
If you’re ready to start your estate planning this winter, here are a few simple steps to help you begin:
Gather Your Paperwork: Collect essential documents such as property deeds, financial records, insurance policies, and any existing wills or legal agreements. This makes it easier to see what needs to be updated or added.
Meet with a Professional: Estate planning is complex, but a wills and estate lawyer can guide you through it. While the upfront cost may be higher, their specialization and expertise will pay off in the long run by preventing disputes or problems later on, never mind any potential tax savings.
Communicate Your Plan: Discuss your plan with your family or those involved. Clear communication helps avoid misunderstandings down the road and ensures everyone knows your wishes.
While Estate planning can feel like a daunting task, but taking the time now ensures that the things you’ve worked so hard for will be passed on the way you intend. It’s about more than just finances; it’s about honoring your wishes and safeguarding your family’s future.
Winter won’t last forever, but by taking these steps, you can ensure that your estate is organized and ready, no matter what the future brings.
Shane Landreville is a lawyer at the law firm Ramsay Lampman Rhodes, with offices in Nanaimo, Port Alberni and Courtenay. Shane practices in the area of estate, tax, and corporate law, and is a farmer in the Comox Valley. Shane takes appointments in all three offices.
6 things you might not know about mushrooms
If you're like most Canadians, you probably have some fresh mushrooms in your fridge and maybe even some dried ones in the pantry. But how much do you really know about mushrooms? Here are six things you may not know.
They're not quite a vegetable
While mushrooms are a common item to add to a veggie platter or use as a topping on a vegetarian pizza, they're technically not a vegetable. Mushrooms are actually the fleshy fruit bodies of various types of fungi. Note that mushrooms are counted as a vegetable under Canada's Food Guide, so they'll help get you one step closer to the 5-10 daily serving recommendations for fruit and vegetables.
They're diverse
In most Canadian grocery stores, white mushrooms are king. But there are thousands of varieties found around the world. Canadian growers cultivate several other popular types including crimini, portabella, shiitake, oyster, maitake and king oyster.
They're mostly water
Some mushrooms are up to 90 per cent water. As a result,
they're low-fat and contain very few calories. They also contain no cholesterol or sodium.
They're nutritious
Mushrooms are packed with various nutrients including B vitamins, fibre, niacin – which helps maintain red blood cells, and ergothioneine, an antioxidant that can help reduce arthritis inflammation.
They can make vitamin D
Like humans, mushrooms can turn sunlight into vitamin D. They contain a substance called ergosterol, which converts to vitamin D when exposed to ultraviolet light. Leave your mushrooms exposed to the sun for up to 15 minutes before eating for an added vitamin D-boost.
They can save you money
Mushrooms can be an affordable additive to beef and other meats. They can be mixed with ground proteins for a budget-friendly way to increase the portion sizes of your favourite meat-based recipes.
Find more information, including dozens of recipes, at mushrooms.ca.
(NC)
nourish the soul & the body
Seedy Events Growing Communities
by Lauren Bosch
Seeds are life-giving organisms that are full of all of the genetic information to grow a plant that can feed people. It’s pretty impressive for such a small structure. One squash seed can grow several pounds of succulent squash - that produce more seeds and so on! It’s so simple and so beautiful.
Post-pandemic, we still face many challenges. Good advice dictates we continue to highlight the importance of presence, acceptance, and taking action when called to it. Saving and growing seeds is very important in food security in these uncertain times.
Flowers nourish the soul and produce nourishes the body. Growing plants brings a sense of grounded security in uncertainty. Gardening in itself is therapeutic on several levels, on top of being incredibly satisfying and educational. More people have been increasingly more interested in learning how to be more self-sufficient. Seeds are a financially accessible avenue into this. Whether you’ve got a community garden plot, an apartment terrace, two small pots, or a backyard, you can find seeds suitable for the space that you have.
2025 information for many communities' Seedy Events has been unavailable at press time. Check online for your community updates. An excellent resource is the Seeds of Diversity website at seeds.ca.
Cowichan Seedy Sunday
Hosted by: Cowichan Green Community
Sunday, March 23rd, 2025, 10am to 2pm SI’EM’ LELUM GYM 5574 River Rd, Duncan
Qualicum Beach Seedy Saturday
Saturday February 1, 2025, 10am - 3:30pm 747 Jones St, Qualicum Beach
Nanaimo Seedy Sunday
Sunday March 2, 2025, 10am - 3pm 355 Wakesiah Avenue Nanaimo
Campbell River Seedy Saturday
Saturday March 22, 2025, 9:00 am - 1:00 pm 401 11 Ave, Campbell River
Eagleridge Seeds
Sustainably grown seeds from Salt Spring Island, BC. A Living Seed Bank protecting Heirloom Endangered Seeds. Tomatoes our specialty. Herbs Flowers and Vegetables. Online sales only.
Phone: 250-537-5677 Email: marsha@eagleridgeseeds.com
www.eagleridgeseeds.com
cozy pumpkin recipies
by Monika Vert Designs
Every Fall, the spotlight is on pumpkin spice. Therefore, it seems fair that as we graduate to winter, we give the humble pumpkin a chance to shine. If you have ever grown a row of pumpkins and subsequently used them in recipes, then you already understand how versatile it can be.
If you haven’t grown your own pumpkin patch, stay with me, as you too can create these fun and easy meal staples using pure pumpkin puree – the (hopefully organic) store-bought, canned variety.
Easy One-Bowl Dinner Rolls
2 ½ cups bread flour
1/2 cup pumpkin puree
1 large egg
1 tablespoon honey
1 teaspoon salt
3 tablespoons butter (melted)
1/3 cup warm milk
2 ¼ teaspoons instant yeast
Optional: 1 egg and melted butter for brushing on buns prior to baking
Instructions:
Add flour, pumpkin puree, egg, salt, honey, melted butter, warm milk, instant yeast into a large bowl (if you have a stand mixer, use that with a dough hook). Mix all ingredients until incorporated and then knead for approximately 10 minutes. You will end up with a soft and relatively sticky dough.
Use olive oil to lightly grease the bottom of the bowl and cover tightly with cling wrap. Leave to rise until double in size (approx. 1 to 1.5 hours depending on the temperature of your kitchen).
Once fully risen, shape the dough into a thick disc. Slice into 16-20 equal pieces (depending on what size you’d like the baked buns to be). Place each formed bun in a greased baking pan and cover with a kitchen towel, setting aside while the oven pre-heats. The goal is to puff them up slightly.
Brush the rolls with eggs wash and bake (in a pre-heated oven) at 350° F on the middle rack for about 15-20 minutes (depending on your oven and also on the size you’ve made the buns) or until golden.
Removed from oven and serve right away. You may also choose to cool them completely and freeze them in freezer-safe bags.
TIPS:
Use bread flour if you can – the results are worth it.
Fluff your flour prior to using and use the scoop and level method. When working with yeast, ensure your liquids are warm and not hot. When working with the dough, oil your hands to avoid it sticking to you.
To make the buns into pumpkin shapes, use your palm to slightly flatten each bun and then make 8 cuts around the dough balls prior to baking (do not cut all the way to the middle). A pumpkin seed in the middle mimics a stem.
While you are waiting for the dinner rolls to complete their first rise, consider making Pumpkin Cookies. Need a recipe? Read on...
Chewy Pumpkin Spice Cookies
Fragrant and sonf, these will rival ginger molasses cookies for the spot of fave cookie. Better still, include them both in your holiday baking.
1 1/4 cups flour
1/2 cup butter (salted or unsalted)
3/4 cup packed light sugar (dark will work in a pinch)
1 large egg yolk
1 tablespoon liquid honey (can use maple syrup instead)
2 teaspooon pure vanilla extract
1 teaspoon pumpkin spice (store bought or home made)
1/2 teaspoon baking soda
Pinch of salt
Brown the butter in a saucepan and allow to cool fully (but remaining liquid) prior to using
In a large bowl, stir together the liquid butter and brown sugar. Add the yolk, vanilla and honey, and stir until well blended. It will have a glossy texture. Add the pumpkin puree and stir to incorporate. Add the baking soda, salt and blend again. Now add the flour and gently gold until just combined.
Cover and refrigerate for a minimum of 30 minutes.
Preheat your oven to 350° F and line two cookie sheets with parchment paper.
Scoop the dough into your hands and roll to make evenly-sized balls approximately an inch-and-a-half in diameter.
Combine 2 tablespoons white sugar with 1 teaspoon ground cinnamon (or pre-made pumpkin spice) and roll each cookie ball into the sugar mixture to coat evenly. Then place onto a prepared baking sheet, spacing about 2-3 inches apart) and flatten slightly with the bottom of a smooth-bottom mug or glass.
Bake for approximately 10 minutes (more or less depending on your oven) or until edges are browned and cookies are slightly puffed and the tops begin to crack.
Allow to rest for a few minutes before transferring to a wire rack to completely cool.
TIPS:
Browning the butter is definitely worth the extra step. Browning removes some of the water in the butter and the result will be a deeper, richer, almost nutty flavour.
Placing paper towel on top of the pumpkin puree and allowing it to absorb moisture will yield better results. Repeat the process to extract as much moisture from the puree as possible. Aim to end up with the amount called for in the recipe.
Do you have extra pumpkin puree? To ensure the entire can is used up, consider getting creative and using the puree in another dish. This can be a delicious and somewhat sneaky way to incorporate extra veggies (fruit in this case) into a meal. I suggest making a mostly white cheese (this is a more neutral flavoured dish) mac n’ cheese and add the remaining puree into the sauce. Add a bit of turmeric to boost the colour further. The pumpkin dinner rolls would make this the ultimate comfort meal!
You could also add it to your Pup’s food. Pumpkin is a stomachfriendly, healing food.
Did I mention easy? See for yourself and have fun making these in your cozy winter kitchen.
Monika is a local freelance floral designer whose passion is to create luxurious custom arrangements for all occasions, whether personal or corporate with a vision to be a green as possible. Monika can be reached at: monika@vertdesigns.com.
a local summit
The VIEA's "State of the Island"
by Diana Jolly, Island Good
What is your vision for a thriving, sustainable, self-reliant economy for Vancouver Island and the rural islands region in 2050 and generations to come? This question was at the heart of many discussions at the recent Vancouver Island Economic Alliance (VIEA) ‘State of the Island’ Economic Summit in Nanaimo on October 23-24. Every year, VIEA - a registered non-government, non-profit organization spearheading regional
economic development for Vancouver Island and the rural islands - brings together business leaders, decision makers, First Nation communities, local government and community members to convene, connect and collaborate for a prosperous future for the region.
The Summit kicked off with Spotlight rooms including Island Good and Rising Stars rooms where businesses, such as Holocene Distilling, Forest for Dinner, Wesco Foods, Eve Olive, 40 Knots Vineyard and Estate Winery, Sutra Sauces, Green Cuisine and Thunderbird Spirit Water, produced by Uchucklesaht Water
Ventures Inc., showcased their locally produced goods. Over 350 attendees mingled with these businesses, learning not only about their products but the ways these businesses are supporting their communities, embracing sustainable practices and practicing social good in the region. For example, Forest for Dinner sustainably harvests mushrooms, berries, and herbs from Vancouver Island’s forests to create specialty products. While Wesco Foods, in Port Alberni, a certified food production, manufacturing & distribution servicing organization, supports the production of locally made food in the
Alberni Valley & beyond.
The local flavour carried into the Summit’s meals. With 22 Island Good producers represented on the menus, attendees enjoyed delicious meals and beverages, getting a true taste of what the Island has to offer. A hot sauce table, stocked by The Cure Hot Sauce Co., Islanders Fresh Authentic Mexican Sauce Inc., and Tofino Hot Sauce Co., proved a fan favourite at every meal. Beef from Springford Farm and chicken from Alana’s Acres were sourced months in advance, highlighting VIEA’s dedication to supporting local food systems and minimizing environmental
impact. Feedback was overwhelmingly positive, with comments ranging from “I liked the focus on Island Good food for the meals” to “The food was well presented and high quality.” Overall, the emphasis on Island farmers and food producers fostered greater awareness and appreciation of the Island’s diverse food offerings.
Over two days, attendees enjoyed four keynote presentations and 20 concurrent sessions on a range of topics essential to the region’s economic and social well-being.
Among the highlights was a “Scaling Up Entrepreneurship” session featuring
Island Good food business founders: Paul Kleinschmidt (Yeshi Foods), Merissa Myles (Tree Island Yogurt), Stacey Toews (Level Ground Coffee Roasters), and Sam Vermeulen (Hazel’s Ice Cream). The panel addressed the challenges and opportunities of scaling a food or beverage business on Vancouver Island noting that the Island has a unique community compared to the mainland. They highlighted the strong support from Farmer’s Markets and independent, local retailers, which allows for a food producer to test the market right on the Island! Other Island advantages discussed were growing community
sponsorships, the definition on Vancouver Island that local is quite close to us and scaling up supports trades, trucking, and the broader economic ecosystem.
Attendees also gained valuable strategies on how to overcome the unique hurdles of entrepreneurship on the Island (for example exploring marketing and packaging that is enticing to consumers off the Island) and keys to scale up and build a resilient business that stays true to your values.
The well-attended “Feeding the Region” session, moderated by Rahul Singh of the BC Centre for Agritech Innovation, delved into the future of Vancouver Island’s food security. Food producers and growers like Steve Hughes (St. Jean’s Cannery), Campbell Woike (Farmer Ben’s Eggs), Nick DiCarlo (Cermaq), and Ross Springford (Springford Farms) discussed the innovations needed to ensure a resilient local food system, especially in the face of global shifts and climate change.
The Summit wrapped up with the Vision 2050 workshop, which gathered more than 60 community leaders, business professionals, and local government representatives to envision a sustainable and inclusive future for Vancouver Island. Food security, and reciprocal relationships with the land were just some of the topics discussed. Within these topics, participants generated actionable insights on transitioning from extractive to regenerative practices, supporting Indigenous land management, and fostering strong local food systems. For instance, one group suggested tax incentives for Agricultural Land Reserve (ALR) lands used productively, while another highlighted the need for cooperative
processing facilities to strengthen local food networks.
The key takeaway from Vision 2050 was clear: Vancouver Island’s future depends on a proactive, collaborative approach that prioritizes sustainability and community resilience. Participants left with a renewed sense of purpose, eager to transform the island into a thriving, self-sustaining region.
VIEA is excited to build on the momentum generated at the Summit and the Vision 2050 workshop and offer more opportunities for community members to come together and work towards a shared vision of a thriving, resilient future for Vancouver Island and the surrounding rural islands.
“We are all in this together - the future is ours to create!” – 2024 Summit Attendee
To learn more about VIEA and its initiatives including Island Good go to www.viea.ca.
Island Good is a place brand to help shoppers easily identify local products (Vancouver Island and the rural islands). Look for the Island Good logo on products and in stores across Vancouver Island.
challenging business agriculture
by Sean Burnett
People here in Canada don’t need to produce their own food, so we can freely pursue other ends. However, because we don’t have to make our food, we can be ignorant of where it comes from, what’s in it, and how it’s made. The public was disengaged from food production when the commoners age-old responsibility became the wealthy’s business. Consequently, we’ve gone from needing to make enough food, to having to ensure food is made right.
A business’ motives originate with its shareholders; when there are a few shareholders their personal values can be adopted by the business. However, multinational corporations have thousands of shareholders, and that many parties will inevitably have conflicting values. Consequently, mega-corporations can only successfully pursue what their shareholders must agree on, profit.
If a corporation’s survival requires profit, there should be an easy way to influence them. “Voting with your wallet” argues that businesses need to make money; therefore, if they’re losing money they will have to make the necessary changes to secure their bottom line. Consequently, if you want to affect corporate decisions, you should spend in accordance with your interests. This logic is sound, but one person’s impact on the revenue of a company with millions of customers is admittedly negligible. The recognition of this fact often leads one to conclude that the effort is futile; however, one can recognize reality without succumbing to fatalism by realising they can do more than boycotting.
Too often boycotts argue a dismal case of one either investing in corruption or abstaining altogether. To avoid the dismality that leads to fatalism, one ought to show the public how things can be better. By creating and empowering other options like: supporting aspiring local competition with funding and promotion, exposing research on the relevant topics, and providing information on how people can produce their own food one shows how diminishing the influence of big business is possible in a less controversial manner.
When food became made for profit instead of being eaten the problems we face regarding food changed. Earning a profit requires consumers to validate a company via purchases. However, a large company’s success earns them a sufficient consumer base for some freedom from consumer pressures. Consequently, boycotts hold less power over these companies. Pursuing change requires a greater degree of effort then, but it can be done.
community notes cowichan green
by Judy Stafford, Publisher
Supporting local farmers, processors, and the ‘cottage’ industry during the holiday season does a myriad of ‘good’ in our communities – it’s more than just a feel good deed, it helps keep money in the wallets of our neighbours and friends and helps the local food system. When we buy locally grown and produced food products, we’re directly contributing to the livelihoods of local farmers, artisans, and small-scale processors, creating a ripple effect that uplifts everyone around us. For every dollar spent locally, approximately 45 cents is reinvested back into the community, compared to only 14 cents when we spend our money farther afield. This means that buying from local producers has more than three times the economic impact on the region. As enticing as shopping Amazon is from the comfort of your couch, these economic benefits to your friends and neighbours can’t be beat.
A stronger local food system also helps employ more of those same people. There is countless research indicating that small- to mid-sized farms employ more individuals per acre than industrial farms, and these jobs often foster closer personal connections and offer a more varied skill-building component. Supporting local producers also reduces carbon emissions associated with transporting goods from far away – and this environmental benefit
is significant during the holidays, a time when so many of us are on a shopping frenzy. We could all benefit from seeing a few less Amazon vans on the road
In addition to economic benefits, choosing local food provides fresher, healthier, and more nutritionally dense options for our holiday tables. Farmers’ markets and food hubs offer access to seasonal produce, meats, dairy, and baked goods, making it easy to find locally sourced holiday gifts and ingredients. The Duncan Farmers Market, for example, runs all year round. You’d be surprised how many delicious food items you can purchase in the middle of winter here on the Island.
By supporting local farmers and processors, we give the gift of economic resilience and environmental sustainability to our communities. This holiday season, consider dedicating part of your holiday spending to locally grown and produced items. It’s a choice that gives back, not just to farmers but to everyone in our regions.
fruitsave wrap-up
by Jotei Browne
As the harvesting season draws to a close, so does Cowichan Green Community’s (CGC) FruitSave Program, which works to reduce food waste by rescuing fruit in the Cowichan Region —fruit that would otherwise go unpicked or attract wildlife. The program saves a variety of fruits, with apples being the most abundant. Between September and October alone, CGC’s amazing volunteers harvested 4,600 pounds of apples.
These apples were donated to local organizations through CGC’s Food Recovery Program, benefiting groups such as Ukrainian refugees, Cowichan Tribes, the Women’s Shelter, Cowichan Valley Youth Services, Life on Wheels, the Basket Society, and many others. Any surplus apples were turned into fresh juice with the help of a newly acquired apple pressing machine. Over the past six weeks, 400 liters of all-natural juice have been produced, with an estimated 600 liters expected by season’s end.
The apple juice is pasteurized and available for purchase at the reFRESH Store through the reTHINK program, where customers receive discounts for returning the 1L mason jar for refills.
Proceeds go back into CGC programs that continue to support local community members. The juice is also available for purchase online https://cow-op.ca/.
None of this would be possible without the dedication of CGC’s volunteers, whose efforts are key to the success of the FruitSave Program. In recognition of their hard work, volunteers are given a share of the harvest, but the entire community, including CGC, is deeply grateful for their ongoing support. Together, we’re making a difference—one apple at a time.
4-H FARM FROLICS
HEAD, HEART HANDS & HEALTH
4-H is an organization dedicated to young people. The purpose of the 4-H program is to prepare girls and boys for their future as adult citizens. 4-H stands for head, heart, hands and health.
4-H British Columbia inspires and educates, builds awareness of agriculture and food production, and develop skills to help youth reach their full potential. It’s easy to become a part of 4-H by joining one of the existing clubs on the Island or by starting your own club; you can be a member or a leader of 4-H wherever you live. Members are between the ages of 6 and 21 and leaders are 22 years or older. For a list of chapters visit: www.4hbc.ca/clubs/vancouver-island
