Okanagan Sun Magazine MARCH 2015

MARCH 2015

Peter Scott Impressionist Landscapes at the Osoyoos Art Gallery

Tips For The Beginner Photographer

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Compost Workshops

OSOYOOS HOME HARDWARE

GET GROWING! Our seeds are in.

HOPE

BLOOMS

By Donna Kelso April is cancer awareness month.

We all know someone who has been touched by this dreaded disease.

In preparation for April – and Easter – the Kiwanis Club of Osoyoos will be selling bunches of daffodils in Osoyoos on Friday, March 27 and Saturday, March 28.

The Canadian Cancer Society says:

Come and check out our selection of garden seeds.

We also carry organic and non GMO seeds!

Congratulations to the Osoyoos Coyotes Junior B Hockey Club on a terrific season and playoff run!

At the time of printing, the Coyotes are set to take the Okanagan Division of the Kootenay International Junior Hockey League (KIJHL) League Championship title following a truly dominant season.

The Coyotes finished the regular season in first place, with a record of 42-7-2 and one overtime loss.

2 www.oksun.ca

To some, the daffodil is just a flower.

For us, it is a symbol of strength and courage.

It says we will not give up. It says we will fight against cancer and we will win.

When you buy flowers, you’re supporting Canadians living with cancer and helping us fund research to fight all cancers for all Canadians in all communities.

The bunches contain ten stems of daffodils and sell for $5. Kiwanis members will have tables set up in Buy Low Foods, Family Foods and Osoyoos Credit Union. All funds raised go directly to the Canadian Cancer Society.

Visit one of our daffodil tables to pick up a sunny touch of spring and to support a very worthwhile cause.

OK SUN

IN THIS ISSUE Thank you for picking up this copy of Okanagan Sun Magazine. It is free to you, thanks to the support of our outstanding advertisers. .

If you find yourself at 49° 26’ 34.0080’’ N 119° 36’ 52.2792’’ W around Penticton and drive south down Highway 97, you’ll arrive at our little corner of the world known as the South Okanagan.

Living and working here is not like any other place on earth. The lakes, the desert hills, the wines, the heat, the diverse ecosystem - all the things that we’re so proud of in our area - they all combine to form a complex whole that gets into our system; and informs the way we do things around here.

This is particularly evident in some of the art that is created in our region. On page 16, we meet Osoyoos artist Peter Scott. Peter’s work will be on display this month at the Osoyoos Art Gallery, where we can get a glimpse into the way that his work has changed since moving to the area.

If you’re trying to capture our region with your camera, we have tips and tricks for you on page 12 courtesy of Peter Hovestad. Stay tuned for information about a photo-walking tour that Peter is organizing with the Desert Centre this spring.

On page 22, we check in again with Kami Robb, our resident wine expert, who takes us on her continuing journey around the wine regions of our area.

In this installment, we travel with Kami to the northernmost part of Oliver towards McIntyre Bluff.

Congratulations goes out to Pam Maurer of Oliver.

Pam is the winner of this month’s Oliver Theatre Contest. The contest is ongoing, so stop by www. oksun.ca to enter for your chance to win movie passes from the Oliver Theatre.

While you’re there, you might want to enter the contest to win two tickets to see Burton Cummings live in Penticton! My mom tells me that I knew all the words to Burton’s classic Break It To Them Gently before I knew the alphabet, so I’ll be looking

Anytime is a good time for Caitlin’s Breakfast All Day! MON & TUES 7AM - 4:30 WED, THURS & FRI 7AM - 7PM SAT 7AM - 4:30 CLOSED SUNDAYS

250-497-6555

Main Street, Okanagan Falls

forward to that one at the concert. Those tickets are courtesy of the Okanagan Sun and Osoyoos Daily News, but hurry - the contest closes on March 11. May the luck of the Irish be with you!

Finally, just a tip of the hat to Judy Harvey, who has been sending the Okanagan Sun her recipes for all to enjoy for many years now. We would like to express our heartfelt thanks to Judy for taking the time and effort to share her talents with us.

Judy’s recipes have always been one of the most popular features of our little magazine, and we are sad to report that this month will be the final installment of Judy’s long-running column. But don’t worry, we are working to compile all of Judy’s recipes, so that we may give them a permanent home on our website. In the meantime, check out her Pepper Steak recipe on page 28.

Drop us a line anytime. brian@oksun.ca

Osoyoos Bottle Depot • • • • •

Beer cans & bottles Pop cans & bottles Liquor & Wine bottles Juices & Water bottles Tetra-Brik (Juice boxes)

305 - 72nd Ave, Osoyoos

250-495-2399

Mon-Sat 10:00am-4:00pm, Closed Sunday OKANAGAN SUN • FEBRUARY 2015 • 3

PUBLISHER

BRIAN HIGHLEY has run international cam-

paigns with Adbusters magazine and published the OK Sun newspaper in Osoyoos. He is of course writing this, and feels strange referring to himself in the third person.

Adding the Last Piece;

We Need Your Help to Save Antelope-brush

REPORTER & PROOFREADER ANDREA DUJARDIN-FLEXHAUG

has been living in the South Okanagan and writing for newspapers for 25-plus years, ever since she graduated from the Journalism Program at Langara, VCC.

CONTRIBUT0RS

JUDY HARVEY has always had a passion for

food and loves to learn and share the knowledge she has gleaned. She looked after cooking classes at Benkris School of Culinary Arts in Calgary. Judy has been helping with classes at Osoyoos Home Hardware for the past eight years.

JORG MARDIAN is a Certified Kinesiology

Specialist, Myoskeletal Therapist, Fitness Trainer and Registered Holistic Nutritionist. He specializes in injury/pain therapy, functional fitness, weight loss and holistic nutrition.

KAMI LEE ROBB used to think people were “suckers” if they paid more than $10 for a bottle of wine. Following her epiphany in 2002, she spent the next ten years immersed in formal wine education and now has more diplomas in wine than any one person really needs. During her travels, she worked as a Sommelier for Orient-Express Hotels and as an Instructor for the Art Institute of Vancouver’s International Culinary Program. She now happily resides among the vines in beautiful Okanagan Falls.

The Nature Trust of BC is working to acquire 34.6 hectares (85 acres) to create the largest private holding of rare Antelopebrush habitat in the South Okanagan. Fifteen years in the making, this fourth and final phase of the Antelope-brush Conservation Area project is underway.

Located at the south end of Vaseux Lake, between Okanagan Falls and Oliver, this acquisition along with The Nature Trust’s adjoining property is home to more than 20 species at risk. Most notably, this land supports more than half of the Canadian population of the Behr’s Hairstreak butterfly.

Good things happen with time,

“

patience and collaboration. We are very grateful to the many individuals and organizations that have helped with this project to date. Now we are reaching out to ask for your support to add the last piece.

With the commitment of a partial Ecological Gift donation by the landowners, along with committed funds from other agencies, we need to raise $280,000 by March 31, 2015.

Your support will help us conserve a critical piece of the South Okanagan. Please know every dollar helps. We would be grateful to receive your donations online at www.naturetrust.bc.ca or by calling 1-866-288-7878).

What lies behind you and what lies in front of you, pales in comparison to what lies inside of you.”

- Ralph Waldo Emerson ON THE COVER

Osoyoos artist Peter Scott will have his work on display this month at the Osoyoos Art Gallery.

Photo by Peter Hovestad.

4 www.oksun.ca

We welcome feedback from our readers. Send comments to brian@oksun.ca or mail to Box 177, Okanagan Falls, BC V0H 1R0 Tel 250.535.0540. No part of this publication may be reproduced or transmitted in whole or part by any means without the written permission of the publisher.

Whilst every care has been taken with this publication, the author(s) and publisher cannot be held responsible for any errors it may contain. No liability is accepted for any loss or damage resulting from the use of this publication. © 2014 Okanagan Sun Publishing. We reserve the right to refuse any submission or advertisement. ISSN 2291-2991

Complete issues are available online at:

www.oksun.ca

Sun Sightings

A sure sign of Spring: Tickleberry’s in Okanagan Falls is open for the season! Co-owner Aaron Hoy says that the ice cream shop will be making their own ice cream this year, once the renovations to their ice cream workshop are complete. Watch for their kickstarter campaign beginning March 15. www.tickleberrys.com Photo: Brian Highley

Success stories from the South Okanagan

“Magazine advertising is enjoyed, and seen as an integral part of magazine content. As a result, magazines ads are low on the annoyance scale.

Readers use magazine ads to catch up with what’s new in fashion, food, home decor, toiletries, retail, automotive, business services and much more.”

Source: Starch Research 2009

FEBRUARY 2012

NOVEMBER 2012

AUGUST 2012

Rise and Shine!

Osoyoos, Oliver, Okanagan Falls

Barb Derksen’s Cards Bill Dean’s Battle Win passes to Oliver Theatre www.oksun.ca

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OKANAGAN SUN • FEBRUARY 2015 • 5

OLIVER THEATRE Enjoy your evening out, taking In a movie at the Oliver Theatre!

– 17 – 18

March, 2015 Programme Visit Our Website

www.olivertheatre.ca

4

Regular Showtimes

Sun. – Mon. – Tues. – Thurs…7:30 p.m.

Fri. – Sat………….……….7:00 & 9:00 p.m. (unless otherwise stated)

Phone 250-­‐498-­‐2277 Oliver, BC

Sat. – Sun. – Mon. – Tues., Thurs. – Fri. March 14 – 15 – 16 -­ 17, 19 -­ 20

Thurs. -­ Fri. March 5 – 6 Showtimes on Fri. @ 7:00 & 9:15 p.m.

Nominated for 2 Academy Awards Best Actress: Reese Witherspoon Best Supporting Actress: Laura Dern

...positive, upbeat stories from the South Okanagan

There will also be a matinee of this show on the Sat. at 2:00 p.m. All seats $6.00 for the matinee.

Sat. – Sun. – Mon. – Tues., Thurs. – Fri. March 21 – 22 – 23 -­ 24, 26 -­ 27 Showtimes on Fri. & Sat. @ 7:00 & 9:30 p.m.

– 8 Sexually suggestive scenes.

Sat. -­ Sun. – Mon. – Tues. March 7 -­ 8 – 9 – 10 Showtimes on Sat. @ 7:00 & 9:30 p.m.

10 – 11

250.535.0540

Box 177 · Okanagan Falls, BC · V0H 1R0

COMPLETE ISSUES AVAILABLE ONLINE Sat. – Sun. – Mon. – Tues., Thurs. – Fri. March 21 – 22 – 23 -­ 24, 26 -­ 27

Coarse language, violence.

Sat. – Sun. – Mon. – Tues., Thurs. – Fri. March 28 – 29 – 30 -­ 31, April 1 -­ 2 Showtimes on Fri. & Sat. @ 7:00 & 9:20 p.m.

y Got a stor to tell? s!

Contact u

www.oksun.ca Sexually suggestive scenes, nudity.

Thurs. -­ Fri. March 12 – 13

Showtimes on Fri. @ 7:00 & 9:10 p.m.

ow on the Sat. e matinee.

Violence.

31, Apr. 1

Subject to classification.

Programme Subject To Unavoidable change without notice

FREE Double Movie Pass Giveaway Enter for your chance to win at www.oksun.ca under the Contests tab.

6 www.oksun.ca

My, What Big Tomatoes You Have!

Y

ou can imagine how much food waste is produced in a commercial kitchen: we have leftover food, vegetable scraps, baking mistakes and all sorts of edible items that would normally go in the landfill. Luckily for us, one of our customers

told us about using Bokashi to get rid of our waste – we can even put proteins, dairy and bread in it!

Of course, the method has to be simple in order to work in a commercial kitchen, and easy it is! All we do is scrape plates and keep our food waste in holding buckets until the end of the day. Then we put the waste into our larger Bokashi bucket along with some inoculant (it looks just like bran). We seal the bucket so that it's airtight, and that's it.

After a couple of weeks, we have some of the high-

Open 7 days 7:00 am - 4:00 pm www.jojoscafe.ca

est quality material on the planet to be mixed into soil, producing extremely nutrient-rich plants.

To have the biggest, best and lushest vegetables in your garden, you need to use the Bokashi method of “compost!” And another bonus for us all: the landfill waste we produce has been reduced by

HALF! If you'd like to see the Bokashi system in action, please come and ask any of our staff about it. If you'd rather use our Bokashi compost, we will sell it to you – pay $20 for the full bucket of compost and receive $15 back when you return the bucket to us.

8316 Main St Osoyoos 250.495.6652 OKANAGAN SUN • FEBRUARY 2015 • 7

Available at these & other fine locations:

New Manager At Frank Venables Theatre

OSOYOOS

Ambrosia Watermark Beach Resort Buy Low Ella’s Greek Restaurant Dairy Queen Family Foods Elks Hall Shell Husky Sun Valley Dental Centre Waterfront Eyecare Mike’s Barber Shop Pharmasave Bonnie Doon Edward Jones Osoyoos Art Gallery Yore Movie Store Shoppers Drug Mart

OLIVER

T2 Market Buy Low A&W Super Valu Medicis Gelateria Ye Olde Welcome Inn Sabyan Automotive Service & Repair Canadian Tire Amos Realty Elite Jewellery Pizza Yum Yum’s Crucetti’s Macdonald Realty Oliver Art Gallery Shoppers Drug Mart

OKANAGAN FALLS IGA Pharmasave Caitlin’s Dogtown Coffee Co. Heritage Market Falls Market

8 www.oksun.ca

Bettyanne Hampton is the new manager of Oliver’s new Frank Venables Theatre.

Bettyanne, who spent her teenage years as a student in Osoyoos, has worked extensively in the field of arts management, presentation, and education for many years in various centres on Vancouver Island. Since 2010, she was the Executive Director of the North Peace Cultural Centre in Fort St. John.

“The Board is very excited to have attracted such a strong leader within BC’s lively art scene. Bettyanne is bringing a wealth of energy and expertise in facility management and equally importantly, in collaborative programming and community and professional presentations” says Wendy Newman President of the Board of Directors of the theatre’s operating society.

Bettyanne also has an impressive work history with arts education having managed the Comox Valley Youth Music Centre for seven years where she worked with music and theatre educators from across the province.

Bettyanne will be joining the theatre on March 30.

She will be working in the theatre office at 6100 Gala Street and after March 30 can be reached at manager@ venablestheatre.ca or by telephone at 250-498-1626.

For further information on Frank Venables Theatre visit www.venablestheatre.ca

Compost Bin Sale And Easy And Sustainable Backyard Workshops Working with a series of business and municipal partners, the Regional District of Okanagan-Similkameen invites residents to pre-purchase compost bins and attend free workshops on composting and rainwater harvesting.

Residents can pre-purchase compost bins from participating locations from March 1 to 23. Residents can then collect the bins they purchased starting April 22, Earth Day. The FreeGarden Earth Compost Bin™ will be sold for $44 plus taxes. An attractively curved black container, the FreeGarden Earth Compost Bin™ helps break down garden waste, leaves, uncooked fruits and vegetables. It is a great system for creating valuable compost.

The Green Cone™, capable of breaking down cooked food waste and meat, will be sold for $105.15 plus taxes. This system is buried partially in the ground where it breaks down waste directly in the soil.

Every few years the leftover slurry is removed and buried in a different section of your property. The Green Cone is not used to break down yard waste so it is a great compliment to an existing compost bin.

In Penticton, residents can pre-purchase compost bins at 6 different businesses.

Participating vendors are Canadian Tire, GardenWorks (formerly Art Knapp’s), Giardino Nursery, Home Hardware Penticton, RONA and Whole Foods Market.

In Oliver, Canadian Tire, Pacific Silica, Riverside Garden Center and the Oliver Landfill will be preselling the two types of bins.

The Summerland Municipal Hall, Osoyoos Sonora Community Centre and Village of Keremeos Municipal Office are also pre-selling compost bins.

Collection for all bins purchased will start Earth Day which falls on Wednesday April 22nd.

Throughout the spring, the RDOS will be hosting free composting, rain harvesting and wildlife workshops at various locations. The workshop theme is ‘Easy and Sustainable Backyards’.

Zoe Kirk, WildSafeBC and RDOS Water Conser-

vation Steward, will be leading workshops on using rain water instead of trying to get rid of it. As well, she will be speaking to common wildlife issues such as problem deer and being bear smart.

“Last year we heard from home owners that they wanted a broader range of option for using rain water and more information on dealing with pesky wildlife in their backyards,” describes Kirk.

“The more you look at your backyard you see how composting, rain water run-off and understanding wildlife are connected. Making easy choices can save you money and make your backyard more sustainable.”

For more information, contact the RDOS Solid Waste Division at 250-490-4129, e-mail info@rdos. bc.ca or visit www.rdos.bc.ca.

OKANAGAN SUN • FEBRUARY 2015 • 9

One Team, One Dream

Osoyoos Rattlers Headed To Provincials Casey Brouwer

Rattlers Head Coach Osoyoos Sr. Boys Basketbal

T

his is my sixth year coaching at the Osoyoos Secondary School and is my third year as Senior Boys Basketball coach.

The day I took over as Senior Boys Coach I had one goal in mind and that was to develop a solid basketball program built on HEART and HUSTLE. 10 www.oksun.ca

The past two season we have been growing as a team and have been one spot short of placing in the Provincial tournament.

At the beginning of this season the first words out of my mouth to the guys was “this is our year”!

“One Team, One Dream” has been our mis-

sion statement for this season.

Our dream was making it to the Provincial Championship.

Now that this dream has come true, our team will focus on playing our game and enjoying every moment.

This is an exciting moment for all of the players. One player in particular who has shown a lot of dedication is Aman Rai. Back in 2013, I brought both Aman Rai and Gurshan Sandhu up from Juniors to assist in the 2012/2013 Valley’s Championship.

Both players showed an incredible gift in shooting and ball handling. They stepped up and played in the final game against Keremeos. That particular year Keremeos took the win, and it would be another loss the following year to Keremeos, once again losing out

on our shot at Provincials.

Gurshan and Aman stayed committed to the sport they love and have been playing now for me for three full seasons.

On February 28 2015, at Valley’s Tournament, once again Osoyoos found themselves in the final must win game against Keremeos. This was our year and our time to return the favour and send Keremeos home.

I wanted this opportunity for the team, but more importantly for Aman and Gurshan. Over the three years both have grown as team mates and their natural talent has matured and there is huge potential for both in the future with the sport of basketball.

FINE JEWELERY

elvisfinejwl@gmail.com DOWNTOWN OSOYOOS

Ahead now for the Rattlers is BC boys basketball championship the week of Wednesday, March 11 to Saturday, March 14, 2015. at the Langley Events Centre.

Our first game is against Maple Ridge Christian School.

If people wish to follow along they can visit the tournament website which is www.bchighschoolbasketballchampionships.com/1aboys We are super excited for this opportunity and are very thankful for this chance to represent Osoyoos.

OKANAGAN SUN • FEBRUARY 2015 • 11

Taking Control Of Your Camera Photography Tips for Beginners

By Peter Hovestad

T

he basic difference between a photographer and a snap shooter is that the photographer knows how to adjust their camera's settings to create the photograph that they want to make as opposed to just pointing the camera at something and taking a shot. Even the most basic camera will have some settings that the photographer can control.

12 www.oksun.ca

Most modern cameras will offer the photographer a variety of automatic settings to choose from as well as a number of semiautomatic and manual settings.

You might be familiar with those little icons on one of your camera's dials or in the settings menu that show the outline of a lady in a sun hat, a running figure, a flower, a mountain range,

maybe a few more, and some letters like M and A or P. Each of these settings makes adjustments to the camera to ensure, as much as it can, a properly exposed and sharp image. If all you want to do is get a better photo more often and you're not really interested in "photography" as such, then simply remembering to set the

camera to the right setting for the situation will vastly improve the quality of your photos. By the same token, having your camera on the wrong setting, rather than one more suitable to the situation, can result in blurry, dark or overly bright images.

Okay, it gets a bit complicated now, but hang in there.

It might help if you grab your camera and manual or user guide, figure out how to adjust the camera shutter speed and aperture and try a few different settings as you read through this.

(Most of this applies to both film and digital cameras but for simplicity's sake I'm going to use the word sensor for the most part.)

When you choose one of the "automatic" settings the camera makes adjustments to it's shutter speed and to the aperture of the lens.

Each of these settings controls

OKANAGAN SUN • FEBRUARY 2015 • 13

the amount of light that hits the camera sensor but in different ways. Inside the lens of the camera there is a mechanism that opens and closes much like the iris in your eye to control how much light enters the camera.

This opening, or "aperture", not only controls the amount of light passing through the lens but, odd ly enough, it also has an effect on sharpness! When the camera is set to a high number, like, say, f16 or f22, most of your image will be sharp from fairly close to very far away.

On the other hand, set the camera to f4, f2.8 or whatever the lowest number is and the background and the foreground of your image will be blurry with only what you've focused on being sharp.

The settings in between all have an effect in this "depth of field" and photographers will

choose an aperture based on whether they want a "deep" or "shallow" depth of field.

The shutter is the second way that the camera has to control the amount of light hitting the sensor or film. Basically, the shutter is like a curtain in front of the sensor. It opens and closes for however long it needs to in order to let enough light hit the sensor to create an image. Your camera will have the shutter speeds shown in fractions of a second with numbers like 1/30, 1/60, 1/125 and up to as much as 1/2000 or 1/4000.

Of course the longer the shutter is kept open the more things can move around in front of the camera and those things will end up looking blurry in the final image.

Also, if the photographer moves during a longer exposure, that will make the image blurry. A photographer will use this "Motion

Blur" creatively to give a feeling of movement or speed to their image by either holding the camera steady and allowing the moving object to blur as it moves in front of the camera or by moving the camera in the same direction as the moving object and causing the background to be blurred, what photographers call "Panning".

The tricky part is balancing aperture and shutter speed.

The camera needs a certain amount of light to hit the sensor in order to make an image. If the lens is set to a very small aperture then not much light will reach the sensor unless the shutter stays open for a long time. On the other hand, a photographer might want to freeze motion or may want to ensure that they have a clear image when they are hand holding their camera. In this case they would choose a higher shut-

ter speed to freeze motion and, in order to get enough light through the lens to the sensor, they would need to adjust the aperture of the lens to let in more light.

A little experimentation will go a long way to helping you understand the effect that changing the shutter speed and aperture can have on your photographs. Try taking 3 photos of the same thing but with the camera set to 3 different apertures. One picture at each end of the aperture range and one right in the middle. Then try some different shutter speeds while taking pictures of something moving.

It can be anything: your pet, children, traffic. Notice how pictures taken with a slower shutter speed tend to have more "streaky" blur from the movement of the subject. Now you know how all those dreamy waterfall pictures are taken.

Most cameras aimed at enthusiasts will have semi-automatic settings to allow you to shoot in "Aperture Priority" or "Shutter Priority" and it's quite common even for experienced photographers to use these settings regularly. This is the middle ground between the fully automatic "Lady with the Hat" type settings and operating the camera fully manually, setting both shutter speed and aperture.

In this case the photographer decides what he or she is most interested in controlling and lets the camera decide what the appropriate other setting is.

There's one last setting on your camera that can be adjusted and that's the camera's ISO. The term ISO refers to the sensor or the film's sensitivity to light. The lower this number is, the more light it needs to record a properly exposed image.

Before digital cameras became popular, films were available in

a range of ISOs and the photographer would choose one appropriate to the subject matter or amount of light available. The sensor in a digital camera needs a certain minimum amount of light to create an image and that is the camera's "Base ISO" which is also the setting that ensures the highest quality image.

Increasing the ISO instructs the camera's computer to amplify or, turn up the volume on the image that it's recorded. Changing the camera's ISO to a higher setting will allow the photographer to make a photo when there really isn't enough light to use the shutter speed and aperture combination that he or she wants to.

A low ISO setting, like 100 or 200 for a digital camera, means that you'll get the very best quality image but you may need to make adjustments to your shutter speed and aperture or maybe use a flash to get enough light onto your sensor. With digital cameras today you can change the ISO setting to something more appropriate for dim lighting, like 400, 800, 1600, even 3200 and higher.

Generally speaking you want to keep this at the lowest setting possible but it's always better to shoot a lower quality image at a higher ISO than to miss the shot completely.

Congratulations if you made it this far. The concepts of Aperture, Shutter Speed and ISO and their relationshps to each other are 3 of the most difficult, important and useful things that a beginning photographer can learn.

Remember, the best way to learn is to get out and shoot, try different settings and see what happens.

Email your photography related questions to peter@okanagancamera.com

Prostate Health Prostate health is a big concern for men as they age.

Prostate cancer is quite common, but if detected early, it can be GREG managed or even PHARMACIST cured. Men also need to be aware of the possibility of Benign Prostatic Hyperplasia (BPH), a common condition that should not be confused with prostate cancer.

Prostate cancer The prostate, like many organs, is susceptible to cancer. When cells of the prostate grow excessively, they can cause tumors and the cancer can spread from the prostate to the main organs of the body such as the heart. The earlier that prostate cancer is detected, the greater the likelihood that a doctor can administer effective treatment. Men over the age of 50 should regularly get screened.

Benign Prostatic Hyperplasia (BPH) As men age, it’s very common for the prostate to grow, producing a condition called benign prostatic hyperplasia (BPH). Because the prostate surrounds the urinary tract, BPH can lead to difficulties associated with urination. Lifestyle changes can help and be sure to go to a doctor annually for check ups.

Ask your Remedy’sRx pharmacist for more information about prostate health.

105-291 Fairview Rd Oliver

250.485.4007

OKANAGAN SUN • FEBRUARY 2015 • 15

16 www.oksun.ca

Peter Scott

Impressionist Landscapes At Tahe Osoyoos Art Gal-

O

ne of the South Okanagan's best known painters opens a one-man show this month at the Osoyoos Art Gallery.

Peter Scott, who retired from teaching in 2012 and moved to Osoyoos to become a full-time artist, says these days he spends most of his time painting in his basement studio or with other members of Artists on Main.

"We have regular critiques and this group has helped me 'see' my own work. Working with these talented, dedicated artists over the past three years has helped me grow as an artist," Scott said in a recent interview.

Curator Sue Whittaker said the gallery is excited about Impressionist Landscapes, the title of Scott's March 7-28 show.

"Fortunately I attended Peter and Lori Scott's Christmas drop-in and Peter showed me a collec-

work for the Osoyoos Art Gallery is a huge gift to the people of Osoyoos and other lovers of art."

Following is an edited transcript of a recent on-line interview with Scott.

Please talk a bit about when you started painting and your early influences.

I began painting seriously when I entered the fine art department of the education faculty of the University of British Columbia in 1977.

I studied for several years with one of Canada's prominent artists, Gordon Smith. He is in his nineties now and had been a friend of Lawren Harris of the Group of Seven painters, during Lawren's final years.

Through Gordon I was able to learn some of Lawren's techniques and "tricks" such as painting the skies last and viewing the painting upside down in a mirror to check for mistakes in composition.

I paint impressionist style landscapes in watercolours, acrylics and oils. My influences are painters Toni Onley, Emily Carr and Ojibway artist Norval Morriseau.

How did you make a living while perfecting your art?

After studying at U.B.C. I moved to Quesnel B.C. and began a 30-year teaching career. I taught art, graphics and photography at the high school, elementary and college levels. During this time I continued my painting career as well as raising a family and coaching a variety of sports.

My first major oil painting was stolen from the studio at the university. It was a large impressionist style painting of a Haida mortuary pole. I was told having one of your paintings stolen is the highest form of flattery. I would rather still have the painting.

tion of the work he has completed for the show. ... I loved what I saw, " said Whittaker.

"Peter's commitment to produce this body of new

Talk a bit about the subject matter of your work.

I grew up in Chilliwack and was inspired by the Cascade mountains. Many of my early works were large canvasses of those mountains.

The Spruce forests, gold creeks and snows of the Cariboo region greatly influenced my style during OKANAGAN SUN • FEBRUARY 2015 • 17

my thirty years living in Quesnel.

I produced many, many watercolours of that region. I spent a great deal of my time hiking, snowshoeing, canoeing and sketching in the Bowron lake and Barkerville areas.

How has your work evolved now that you live in the Okanagan?

In 2012 I retired and relocated to Osoyoos. Here I have focussed on the beautiful lakes, desert and fascinating skies. The light is much softer down here.

My paintings feature broad brushstrokes that convey a mood of the landscape. My work vaguely suggests the Group of Seven, Emily Carr and Toni Onley.

During my years at U.B.C I was encouraged by Gordon Smith to go to the Vancouver Art Gallery and sketch from Emily Carr's paintings and it was from her that I developed my stylized trees.

From Toni Onley I learned the

Breakfast/Lunch Homemade Soup/Salad Artisan Sandwiches Gourmet Paninis

(250) 495-0989 18 www.oksun.ca

Peter Scott’s Impressionist Landscapes will be on display at the Osyoos Art Gallery this month.

Photo by Peter Hovestad.

colours of his palette and how to paint landscapes in a looser style.

Impressionist Landscapes runs March 7 through 28. The gallery

Tea & Gifts CafĂŠ

is open Tuesday through Saturday from noon to 4 p.m. at Main and 87th Streets. Look for the blue awning.

Loose Organic Tea Organic Espresso Bar Artisan & First Nation Gifts Baked Goods

. 8306 Main Street, Osoyoos . ANewLeafCafe@live.com

The Secret To Aging Well: Walk The Path Less Travelled

By Jorg Mardian Someone once said that all human beings, from the earliest age, are on a slow road to death.

By that it was meant that we have a limited lifespan which eventually ends, though many young people don’t seem to realize it.

Fact is, everything around us has limitations – beginnings and endings. We are aware of infants being born and of grandparents dying. We also observe animals, plants and insects go through this cycle of life. We speak of the birth and the death of cultures and civilizations, even ideas, trends and fads. We are accustomed to seeing things get old. Clothing and furniture wear out. Automobiles fall apart. Buildings deteriorate and yes, our bodies become wrinkled and old.

To humans, everything is measurable by hours, days and years. At the beginning of our life, time seems eternal, lazy and endless as we enjoy the blessing of youthful vitality and dynamism.

As we grow into adulthood, the excitement of careers, marriage,

and family life dictate that our minds are pre-occupied with being busy. But then something happens as we reach middle age. We realize that half our life is over and that we've achieved a measure of financial success. But we are also bothered by pains, illness or handicapped by some physical ailment which prevents us from enjoying life as we should. What happened? How did we get to feeling lethargic, achy and physically uninspired?

Part of our problem is lack of exercise. Anaerobic and aerobic are the two basics types which are a big part of the solution.

Generally, anaerobic activities build muscles, and aerobic activities strengthen the cardiovascular system. A typical anaerobic exercise is weight lifting. It involves little continuous deep breathing, though it certainly can be done at a rapid pace to encourage faster oxygen intake. One of the benefits of weight-bearing exercise is the fact that it strengthens bones, which is good news to women who tend to lose a lot of calcium and develop osteoporosis.

The kind of exercise vital to building and maintaining our cardiovascular system—the

heart, lungs and liver—is aerobic exercises such as jogging and brisk walking. The heart contracts and dilates at an average rate of 72 times a minute, 100,000 times a day, and close to 40 million times a year, and aerobic activity strengthens your heart to do this job efficiently. For some reason though, we believe that the needs of the human body have changed in our modern society.

But of course it has not, and in fact, the adage of “use it or lose it” applies even more today as we slave away at sedentary jobs.

When muscles are not used they deteriorate, our heart becomes smaller and less efficient, pumping less blood, delivering less oxygen to tissues, and eliminates less waste. In short, we’re in big trouble.

But exercise can turn fat into fitness, fatigue into vitality, and worry about health into energy filled living! So what do we do for exercise? I know for a fact that many people can only walk due to health concerns. Keep in mind that even walking revives tired blood and helps lessen the danger of arterial blockage. Plus, our cells will convert food and oxygen into energy more rapidly, firm up muscles, improve posture, and contribute to a better physical appearance.

Remember, exercise may not add years to your life, but it will add life to your years.

OKANAGAN SUN • FEBRUARY 2015 • 19

Spring has almost arrived, and with it, some updates to report on the often changing local business scene in Osoyoos. To start with, Osoyoos has a new eatery opening this month across the street from Family Foods (oops, we mean Associated Grocers!)

Family Foods, as of the beginning of March, is now known as Associated Grocers. Across the street is the new Motorhead Burgers & Grill, operated by John LePage. Customers there may recognize John from A New Tea Leaf & Gifts Café, which is also owned by John and his wife Amber LePage. Motorhead features homemade burgers, fries, fish and chips and pulled pork.

We will check it out and let you know what we think! Incidentally, in case you didn’t know, Tea Leaf serves (and sells) over 60 types of loose tea.

Meanwhile, further north on Main Street, Dolci Deli has a brand new look and new name - doLci sociaLhouse Proprietor Annina Hoffmeister and her late husband Jörg first opened Dolci Deli in 2005, and they built a successful bistro by the time their daughter Jennifer was off to college. With the support of their customers, the Hoffmeisters had nine “wonderful” years there, says Annina. She has now taken their business into a new chapter, as reflected in its name. After a two month renovation, it reopened in February with rustic decor (barn board, 20 www.oksun.ca

etc.), and quality travel photos gracing the walls (by Jennifer). doLci sociaLhouse is open for lunch and dinner (world inspired meals featuring local ingredients and seasonal menus). Its new wine bar gives the place more of a social atmosphere, and we plan on trying one of their ‘Wine Wednesday’ nights (along with a few appetizers). Winter hours are Tuesday to Saturday 11 am to 8 pm; closed Sunday and Monday.

Tickleberry's Ice cream aficionados will be pleased to hear that the popular Hwy.97 stopping place Tickleberry's opened on March 1, for the start of their 25th year in business in Okanagan Falls. During hibernation this winter, the Tickleberry family has been working hard to build an on-site ice cream laboratory - to create unique flavours using local ingredients. The owners (siblings team Aaron and Kelsey Hoy) scooped their way to ice cream university at Penn State in Pennsylvania. It was there that they perfected the craft of small batch ice cream from cow to cone. If you want to try the gourmet ice cream made on site, visit Tickleberry’s any day of the week from 11-5. And here’s a ‘sneak preview’ that Tickleberry’s told us about. In May, they will be having a big 25th celebration where ice cream will be sold at opening day prices from 25 years ago (for example, a child's will be about 50 cents)! Stay tuned.

If it is gelato you prefer, Roberto’s Gelato in Osoyoos will be opening by Easter time for their

tenth season.

Oliver’s Second Hand Shop & Barkery has moved and changed its name several times, but is now has now settled in at 6019 Station Street, next to Rustic Barn. It is not only a thrift shop, but it is also a source of homemade treats for ‘man’s best friend’ of the canine variety. “Most people just call me the dog cookie lady,” says Deborah Smyth, the friendly shop owner and baker of the goodies.

The discerning pet owner can purchase all-natural handmade dog cookies in three different sizes, and in a variety of flavours.

There is a wide selection, from liver, peanut butter and apple sauce, sweet potato and pumpkin and many more.

Deb also sells ‘experienced’ clothing, used household items, small furniture and vintage treasures. She has a program that ‘pays it forward’ with free and clean childrens’ clothing, shoes, books and other items to those who need them. Donations gratefully accepted.

For more information, follow the shop on Facebook or drop in any day of the week except for Wednesday.

A familiar face in Osoyoos, longtime resident Troy Bratton says it has always been his dream to one day open his own family-style restaurant. The young Red Seal certified chef has done just that, with the opening of Troy’s Grill across from the Osoyoos Post Office in November. Just look for the inflatable dancing chef atop

the roof! Troy grew up in a family of restauranteurs, and he has been working in the food industry here for over 20 years. Home cooking is key at his restaurant, from breakfast to burgers and sandwiches to pizza, pasta and entrees. He also has a brunch buffet every Sunday, and a banquet room capable of holding up to 40 people; as well as a full catering menu. Open every day all day. For more information, go to www.troysgrill.ca or follow them on Facebook.

The South Okanagan Chamber of Commerce is pleased to welcome the following new members: Good Karma Kitchen, Wine Country Doors, Coffee News South Okanagan, Canadian Centre for Business Growth and W.K. Trading Co. Ltd. Frequency Fitness in Osoyoos has moved to the previously labelled “Regal Ridge” building. It is located between Flowers On Main and O’Delights at 8319 Main Street. Full services include medically certified whole body vibration, FDA approved cold wave laser, kinesiology services, and Environmental/social/science based programs and workshops.

Professional Development Opportunity with Community Futures Okanagan Similkameen: Opportunity Knocks is an established organization of various entrepreneurs from different industries, with different experiences, who gather once a month to “hash out” ideas and solutions for each other’s business related questions. Sometimes all it takes is a new set of eyes to find solutions or to see opportunities that you might not have noticed yourself.

For more information contact info@cfokanagan.com or 250493-2566

Meet BC Leather Works BC Leather Works has recently joined the Oliver Community Arts Council as a business member.

You will get to meet them — if you haven’t already — at the Spring Arts Faire. They will be selling their fine leather products as well as marketing their repair and custom services. Yes, they have belts, purses, and wallets, and yes, they do shoe repair. But did you know they also make clothing (vests, jackets, chaps, aboriginal regalia) as well as holsters, scabbards and sheaths for everything from knives to rifles to your favourite bottle of beer?

Here’s what proprietor Chris Dricos has to say about his love of leatherworking: “As I was growing up I remember going with my dad to his shop in Kerrisdale, Vancouver as he was working I would play climbing in and around the chairs and foot stools that lined the wall for people to sit and wait for there shoes to be repaired. As years went

by I went from climbPhoto: Jack Bennest - Oliver Daily News ing through the chairs to shinning shoes while customers were waiting and learning how to repair & dying shoes back in those days Ladies had satin shoes that they would change colours. Over the years I would work after school and on weekends working along side may dad.” “In 1969 I met Barb my wife and in 1970 got married. In the early 70’s we sold hand crafted belts to the Hudsons Bay in downtown Vancouver. In the later 70’s we moved to 100 Mile House, BC and operated a shoe repair & leather working business for a number of years.”

“From there we moved to Oliver, BC not knowing what I would be doing.

Just happened that there was a shoe repair that was looking for someone to do repairs. After 1 1/2 years the owner wanted to cease doing repairs and offered the equipment to us. Barb and I talked it over and, realizing what a gift my father had passed onto me and that it was something we could do into our golden years, Barb bought me the equipment we started the shoe repair business. I have heard Barb saying to others it is nice to hear me whistling while I work.” www.bcleatherworks.ca OKANAGAN SUN • FEBRUARY 2015 • 21

OLIVER NORTH:

THE TIP OF THE DESERT

By Kami Lee Robb CS, FWS, AIWS

Perfect Pairings table at Jackson-Triggs

No, we aren’t talking about a 1980s political scandal figure, but about the area of our very own south Okanagan wine country that marks the northern tip of the desert-like conditions found nowhere else in Canada. Stretching through the town of Oliver from the north end of Black Sage Road towards McIntyre

Bluff, this area offers a fascinating geological history that winemakers have learned can yield impressive wines. Glacial flooding of the valley over millennia have also given the region some stunning vistas, and what better way to enjoy them than over a glass of wine?

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22 www.oksun.ca

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River Stone Estate Winery

A convenient way to plan your day trip of this area is to start at one point and make a loop around.

Coming from HWY 97, stop off first at Covert Farms, where the high elevation and granitic soils work well with their organic foods philosophy. A bit of a paradise for kids and dogs, there is an adjoining u-pick farm for anything from strawberries to heirloom tomatoes and whatever else may be in season. The tasting room has ample picnic space and sells a variety of meats to enjoy while you read the interesting wine pairing suggestions (driftwood fires, anyone?) on your bottle of wine. Outside, there is a great play area for kids with plenty of room to roam.

From here, head northward to Hidden Chapel Winery where you may have the opportunity to view their unique thermal mass wine cellar, nestled into the mountainside to naturally control the ageing process. Kids and dogs are welcome here, but it’s not the place to pack in a lunch as the facility does not have a picnic license. Instead, wander up the

pathway to the chapel and take a soothing meditative break from your busy pace. Walk through the vineyards and remember to donate to the South Okanagan Women in Need Society in lieu of a tasting fee.

A stop at the veteran winery Jackson-Triggs can now include a visit to sister winery Inniskillin. Having completed an extensive renovation late last fall, the facelift now offers space for sit-down wine and food “Perfect Pairings”, offered daily at 12:30 ($20/ person, by appt only). Or indulge in a sweet Icewine experience that combines a vineyard tour with a walk-through of the rigorous details behind making the famed wine, finishing up with a tasting of current and older vintages of this nectar paired with several foods, showcasing its diversity ($30/person, by appt only). The renovations also offer a newly expanded patio area where guests are welcome to bring their own food to enjoy with a purchased bottle of wine.

Stay on Tuc-el-Nuit Drive to head back into Oliver, stopping first at family-owned River Stone Winery.

OKANAGAN SUN • FEBRUARY 2015 • 23

The friendly owners are family-focused and welcome you to bring along kids and dogs. A picnic area is available and outside food is permitted, or take advantage of their delicious cheese plate, which features a homemade minibaguette, olives, and four types of cheeses for only $8.

As you reach the south end of the road, skip over onto Black Sage Road and enjoy Le Vieux Pin, one of the first wineries on this iconic road (see full coverage of Black Sage Road in an upcoming issue of Okanagan Sun Magazine). Le Vieux Pin’s specialty is the rich, full, and spicy Syrah grape, and several

incarnations are often available to taste. A fierce commitment to outstanding quality means that any grapes that aren’t quite perfect are dropped partway through the season. While it may pain a grower to see so much fruit go unused, the proof is in the glass, producing wines of exceptional complexity and age-worthiness. A sample of this is available via a Cellar Chaperone tour, where you are treated to rare vintage wines ($50/person, by appt only).

Don’t forget to pick up a bottle of their amazing French Banyuls vinegar to take home and enjoy with dinner tonight. Santé!

SORCO Board Appoints New Manager The pending manager position vacancy was the key topic of discussion at a recent meeting of the SORCO Board of Directors. About two months ago, executive manager Lauren Meads informed the Board of her intention to leave the position after volunteering and working for SORCO for the past four years.

“Lauren has done so much to make our raptor rehab centre a first class operation,” said Board chair Dave Whitton. “We are indebted to her for what she has done to advance our cause. The skills, knowledge, and respect she has for birds and wildlife in general will ensure her continued success in her field of endeavour.”

The new manager (effective March 1, 2015) appointed by the Board will be Dale Belvedere.

Dale is no stranger to SORCO. For the past seven years, she has been actively involved as a SORCO volunteer in all aspects of raptor rehab operations. Dale has a strong medical and management background and has completed wildlife rehabilitation training courses.

“I am confident we can continue to grow and develop as a nonprofit organization in the Okanagan Valley,” said Whitton.

“Each year, we rehabilitate more injured birds of prey for release back to the wild. At the same time, we are increasing public awareness of the important role raptors play in maintaining a healthy ecosystem.”

24 www.oksun.ca

GREEN ‘MAGIC’ ENERGY FOR SPRING Fifty years ago, a pioneering medical doctor named H.D. Kirschner published a book called “Natures Healing Grasses” in which he wrote of the medicinal uses of chlorophyll.

Scientists had recently discovered that this brilliant green plant-pigment had fierce antibacterial action on wounds while gently protecting the surrounding tissue. Exactly how it works is still Nature's secret, wrote Kirschner. “The phenomenon seems like green magic.”

The molecular structure of chlorophyll is remarkably similar to the heme found in human hemoglobin, or red blood cells. Instead of iron, the central element of chlorophyll is the mineral, magnesium. This similarity led to a theory that chlorophyll, the “green blood” of the plant kingdom, might help to “build blood” in humans, particularly those suffering anemia. The chlorophyll of most plants fights bad breath, detoxifies a long list of toxins that cause cancer, fights infections because of its antiseptic properties and optimizes the digestive system both in terms of nutrient absorption and waste elimination. Most dry or liquid chlorophyll supplements are actually a watersoluble derivative known as chlorophyllin. Unlike actual chlorophyll, chlorophillin is stable and relatively inexpensive. It is this form of chloro-

phyll that most research studies are based upon.

Research from the last decade reveals that chlorophyll’s power to cleanse and detoxify also works on a much deeper and potentially life-altering level – the level of our DNA. Genetic mutations that harm our DNA are responsible for thousands of diseases including cancers.

It's estimated that if such mutations could be avoided, humans would regularly live much longer lives.

Most harmful genetic mutations are not inherited, but rather occur within a lifetime of exposure to environmental agents, or mutagens. One of the most common exposures to DNA-damaging mutagens is through simple cooking methods. Well-done meats which have been grilled, fried or barbecued contain a powerful carcinogen called benzopyrene. In sufficient quantities, this carcinogen binds to DNA, causing genetic mutation in affected cells. Once these mutated cells divide, they can become precancerous or cancerous.

Researchers have found, however, that chlorophyllin counters bezopyrene's carcinogenic effects in the body. Lab and animal studies looking into the effects of other dietary carcinogens, and even hydrocarbons from tobacco smoke, show that chlorophyllin can inhibit the growth of

a variety of cancers, including colon, breast and pancreatic cancer in vulnerable cells. A good reason to take your greens every day in an easy to take great tasting liquid formula featuring over 40 herbs and superfoods for vitamins, antioxidants and more!

It's the ideal choice to help energize, detoxify, stop cravings plus aid digestion. Superfood is a concentrated potent source of vitamins minerals, enzymes, antioxidants, fiber and the essential amino acids which add alkalinity to our system and aid in PH balance of the intestines. Superfood also helps increase energy, improves stamina, sharpens mental activity and deodorizes and cleans the cells and colon Superfood is commonly made up of the following ingredients, Alfalfa, barley grass, wheat grass, lecithin , spirulina, royal jelly and chlorella. These ingredients are packed with nutrients that strengthen our immune system and neutralize toxins. ENERGIZE and DETOXIFY with VITAL GREENS liquid. It provides a strong foundation to aid weight loss by helping to prevent cravings, balance PH levels, plus support better elimination and increased energy.

For more information on our “Magic Green formulas, stop by Bonnie Doon Health supplies at 8515A Main St. Osoyoos,B.C.

OKANAGAN SUN • FEBRUARY 2015 • 25

Historic Grist Mill offers local company new opportunity 54-40 Return To Peach Festival A band that has been at center stage in the Canadian music industry for more than three decades is returning to the Penticton Peach Festival.

Peters Bros. Construction presents 54-40 in Okanagan Lake Park on Thursday, Aug. 6.

One of the largest crowds in Peach Festival history was rocked by 54-40 in 2012. And according to Peachfest Entertainment Director Bill Kolter, people have been asking for them to return since that hot August night.

“By their second song, everyone was standing,” said Kolter. “They had the entire park singing along with their hits. What an incredible band.”

With the singing and song writing talents of Neil Osborne, 54-40 scored a breakthrough with its third album, “Show Me,” which spawned the hits “One Gun” and “One Day in Your Life.”

Their long list of hits includes: Baby Ran, Ocean Pearl, Casual Viewin’, Since When, Lies To Me, Love You All and She La. One of their most recognizable songs, “I Go Blind,” was covered by Hootie & the Blowfish in the mid1990s. The song was also used on the first soundtrack for the television series, “Friends.”

Kolter said, “They are known for their live performances. Their fans are used to paying $40 or $50 to see 54-40, but thanks to Peters Bros.

Construction, you can see them for free at Peachfest.”

The 68th annual Peach Festival is Aug. 5-9.

26 www.oksun.ca

M

athieson Heritage Services has been offered a lease for Grist Mill at Keremeos, effective April 1, Minister of Forests, Lands and Natural Resource Operations Steve Thomson has announced.

“We are delighted to have been entrusted with this gem of the Similkameen Valley," says Chris Mathieson. "And look forward to continuing to make the Grist Mill and Gardens the destination for tourism and community building.”

Mathieson Heritage Services has had stewardship of Grist Mill since 2013. It has been offered a further one-year temporary lease; and invited to apply for a 10-year nominal rent tenure.

The long-term arrangement will allow Mathieson Heritage Services to grow the visitor and community services at the historic mill and gardens.

Keremeos Grist Mill was purchased by the Province as a heritage property in 1979. The five-hectare property includes a visitor centre, gardens and a camping and RV site. Since 2002, the Province has invested $1.35 million in the property.

The Grist Mill, founded in 1877 as a water-powered flour mill, was designated as a Provincial Heritage Site in 1974.

George Canyon To Play Peach Festival The 68th annual Penticton Peach Festival has a special evening planned for country music fans.

Peters Bros. Construction presents Canadian superstar George Canyon on Friday, Aug. 7, in Okanagan Lake Park.

In the past three years, Canyon has been the most played Canadian artist on Canadian country radio. He is also one of the most requested and recognizable stars on Country Music Television (CMT).

“We’re thrilled to have George Canyon coming to Peachfest,” said Festival Entertainment Director Bill Kolter. “There is no bigger star in Canadian country music.”

Canyon has been nominated for an incredible 34 Canadian Country Music Association awards; he has won 7 CCMA Awards including twice being named Male Artist of the Year; he has won two Juno Awards; and in 2011, he earned a SOCAN Award for “I Believe in Angels.”

Besides having a great voice, Canyon combines the looks of a Hollywood leading man with the build of a professional athlete. Those attributes have helped him to earn starring roles in several movies as well as recurring roles on two television series, “Trailer Park Boys,” and “Heartland.”

Canyon is also well-known for his charity work. He is currently the national spokesperson for the Juvenile Diabetes Research Foundation.

Kolter said, “George will be the highlight of the night… and one of the highlights of the festival. But, we have plenty of great entertainment on Country Music Night.

And thanks to Peters Bros. Construction, there is no admission charge.”

The evening begins with Penticton’s own Beamer Wigley. Beamer, who started playing guitar in 2002 at the age of 5, has won numerous talent competitions including the PNE Star Showdown. He recently signed a management contract with the Invictus Entertainment Group.

Beamer will be followed by Dale Seaman and Highway 97. It will be the third consecutive appearance at Peachfest for Highway 97, considered the top country band in the Okanagan.

Then on the main stage, just before George Canyon, will be one of Canada’s hottest new groups, “King and Cash.” The band is fronted by Jordan Pritchett, former lead guitarist of Faber Drive, and Dan Arnold.

“King and Cash” recently recorded their first single and are already drawing comparisons to U.S. super group, “Florida Georgia Line.”

Penticton Peach Festival is scheduled Aug. 5-9. For further information go to peachfest.com.

OKANAGAN SUN • FEBRUARY 2015 • 27

ey

JU C DY W O ith R ’ Ju N S dy E H R ar v

Do you remember Jacques Restaurant in Oliver? We used to love to go there. His pepper steak is the best that I ever tasted. We still miss you Jacques and Suzi.

They came and did a class for us at Osoyoos Home Hardware.

Let’s share those recipes: Pepper Steak Ingredients for 2 servings

2 – 8 oz. New York strip loin 1 tbsp. crushed black or green peppercorns Salt to taste (fleur de sal) 50 ml brandy 100 ml full bodied red wine (Cab sauvignon or Merlot or Meritage) 60 ml brown sauce (demi-glace) – see note 60 ml whipping cream 1 tbsp. butter to finish the sauce Sprinkle room temp New York strip steaks with crushed black pepper Put a little oil in a pan and when smoking hot sear steaks on both sides. When half cooked season

with fleur de sal and flame with brandy Put in a 400 oven for 10 minutes. Remove from oven and keep warm.

Add wine to pan to deglaze; stirring up all the brown bits of flavour and reduce by 3/4. Add demi-glace and whipping cream.

Remove the pan from heat; add butter. Reduce again until the sauce gets thick and glossy.

Remove the pan from heat; add butter; swirl it around in the sauce to melt. Taste for seasonings.

Pour sauce over the steaks which are ready on a warm plate.

Garnish with a sprinkle of pink peppercorns (if available) Note: If you cannot find the demi-glace double the amount of whipping cream (to ½ cup) with ½ tsp. Dijon mustard and reduce the sauce until it will coat the back of a spoon, finish with butter as in the recipe.

Glazed Carrots

Peel and slice carrots diagonally (about ¼ inch) Put into a pot large enough to hold without overlapping and cover with cold water. For every 2 cups of water add: 2 tbsp. white sugar and 4 tbsp. butter and ½ tsp. salt This would be for a large quantity of carrots so govern yourself accordingly.

Bring to a boil, lower heat and cover carrots with a piece of aluminum foil and simmer until liquid has evaporated (check every 5 mins.) until carrots are crisp tender. Shake the pan to coat the carrots with the syrupy liquid. Sprinkle with fresh chopped parsley.

Green Asparagus with cream Wash asparagus, break off tough ends right where they naturally snap. Tie in bundles of 6.

Plunge into a pot of boiling salted water; cook until tender (about 5 minutes).

Remove and drain on a rack or a napkin.

Sauté in a pan with a noisette of butter; add a splash of whipping cream and 1 tsp. lemon juice.

Oven Roasted Potatoes for 2 500 grams of potatoes 50 ml canola oil 1 tsp. butter salt to taste Freshly chopped fresh parsley Peel and cut potatoes in 1” cubes. Cover with cold water, bring to a boil and drain thoroughly.

Heat oil in pan large enough to have one layer of potatoes, toss in the oil and then roast in a 400 oven for 10 – 15 minutes.

Flip every 5 minutes to brown all sides.

Drain off the oil; add butter and salt; sauté to coat the potatoes Sprinkle with fresh parsley.

28 www.oksun.ca

PUZZLE PAGE

Each Sudoku has a solution that can be reached logically without guessing.

Enter digits from 1 to 9 into the blank spaces. Every row must contain one of each digit, as must every column, and every 3X3 square.

Solutions available at www.oksun.ca

WORDSEARCH

St. Patrick's Day

OKANAGAN SUN • FEBRUARY 2015 • 29

Mar 5: Oliver Job Fair for job seekers and employers. Bring your resume! 12 pm - 2:pm at South Okanagan Immigrant Services 6239 Main Street, Oliver Mar 7: Spring craft fair at Osoyoos Legion Hall. Presented by the Kiwanis Club. Admission cost is a nonperishable food item to be donated to the Food Bank. There will be arts, gifts for everyone, lunch, and the opportunity to win prizes. 9 am - 3 pm.

Mar 7-28: Artist - Peter Scott Impressionist Landscapes Exhibit at Osoyoos Art Gallery. Peter Scott is an Osoyoos based artist and art educator who paints the skies and landscapes of the Okanagan and Cariboo areas. For thirty years Peter taught art, photography and graphics at the high school, elementary and college levels in the northern Cariboo region of British Columbia.

Peter’s impressionist painting style is influenced by B.C. artists Toni Onley, Emily Carr and Gordon Smith. He exhibits his work in local wineries, galleries and various shows throughout the province.

Mar 8: OK Falls Senior Center Jam Session. 1pm - 3pm. Come early for lunch! Play, sing or dance to country music! Admission by donation. 1128 Willow Street.

Mar 9-11: Free travelling show of mini quilts by prominent Canadian quilters. 6250 Main St, Oliver. The quilts were made as a fundraiser for the Children’s Wish Foundation. To learn more about this project, check out www.canadianquilter.com and look for ‘It’s Time For Colour’ under the CQA blog.

Mar 12: Burton Cummings and the Burton Cummings Band at Penticton Trade and Convention Centre Doors 6:30pm Tickets: $97.50$110.50 Tickets available at: Valley First Tix Box Office 853 Eckhardt Ave. West, by phone at 877.763.2849 or online at www.valleyfirstix.com 30 www.oksun.ca

Mar 12: Osoyoos Concert Series presents DOCK SIDE DRIVE at the Osoyoos Community Theatre at Osoyoos Secondary School. 7:30 pm. Music of the 40’s, 50’s, and 60’s including music of Ray Charles, Irving Berlin, George Gershwin and Cole Porter. Tickets $23 at Imperial Office in Osoyoos or Sundance Video, Oliver. $25 at the door. Students $15 Mar 14: Oliver-Osoyoos Naturalists walk. West side of Vaseux Lake.

Walk along the river dike south of the Provincial Park all the way to the lagoons. Waterfowl viewing. Meet at 9.30 at Oliver Info Centre. Leader: Doug Brown. Phone Skip King for info 250-485-0263 Mar 21: Birds Of Prey: Behind The Scenes at the South Okanagan Rehabilitation Centre for Owls.

Learn about the release process and get a behind-the-scenes peek at the Centre’s new rehab facility. See the Burrowing Owl breeding facility and learn about efforts to re-introduce this endangered bird in BC Registration required. 250-4952470. 2-4pm.

Mar 28: WATER WAYS-Movie & An Expert View an award-winning documentary focusing on water. Experience the natural beauty of our water habitats, and the challenges they are facing. Following the film, learn about the water quality and quantity issues impacting Osoyoos Lake in a Q&A presented by the Osoyoos Lake Water Quality Society. 2-4 pm at the Watermark Beach Resort. Program by donation.

Mar 30: Oliver-Osoyoos Naturalists AGM. Osoyoos Anglican Church, 7200 87th Street, 7:00 pm.

Guest Speaker: Sherri Linn. Topic: Okanagan Bluebird Trail.

Mar 20: The Legion is putting on a Niel Diamond tribute night by Jason Scott. Doors open at 6 pm, and the show is set to start at 7 pm.

There will be deli meats, cheese, and veggies included. Tickets: $22.50 each. Get your tickets early as it is expected to sell out!

Add your event to the Around Town Calendar by emailing info@oksun.ca It’s FREE!

Spring 2015 Cooking Classes

Tickets are on-sale now!

Monday, March 9th

Enjoy First Nations Haute Cuisine at Talons Restaurant in Spirit Ridge.

Wine Pairing by Nk’mip Winery.Monday, March 23rd Mr. Marks Caribbean. What is Jerk Seasoning?Join us in a Fiesta of tasting. Pairing by Tin Whistle Brewery.

Monday, April13th

All about Pastry. (appie, dinner, dessert)Sean, Shannon and Audrey— Lake Village Bakery Wine Pairing TBD

Tuesday, April 28th

Backyard Farm Chefs Table. Chris Van Hooydonk shares his love of cooking, farming and living in the South Okanagan. Wine Pairing TBD

Tuesday, May 12th

Terrafina Restaurant and executive chef Jenna will share secrets and tastings from their award-winning menu. Local flavour paired with Hester Creek wines.

Tuesday, May 26th

♦ Our final BBQ session will be held on the scenic patio at Talons Restaurant at Spirit Ridge. Ben and his crew will share their love of outdoor cooking and outdoor living. Enjoy the view, the food, and the wine.

ALL CLASSES ARE $25.00 — 7:00 PM START Classes at Osoyoos Home Hardware unless indicated by symbol. (♦)

Known around the Okanagan for fresh food & excellent service!

Set under the dramatic landscape of McIntyre Bluff (Indian Head), the historic Ye Olde Welcome Inn has been a long-time favorite place for people to relax and dine by the real wood burning fireplace. Enjoy a barbeque on the patio or play a game of pool or darts.

39008 Hwy 97 Oliver at Gallagher Lake

250-498-8840

Our extensive menu features most meals for under $10 or up to $20.95 for a New York Steak and Lobster. You can depend on Dale or any of the eight year-round staff to give you “old school service” every day of the year, with a chef on duty until 10:00PM seven days a week.

Come savour fresh, homemade food served by well trained staff in our warm, friendly and comfortable establishment!

Eat in or take out.

Known around the Family Now Okanagan for fresh food & excellent service!

et under the dramatic landscape of McIntyre Bluff (Indian Head), the istoric Ye Olde Welcome Inn has been long-time favorite place for people to elax and dine by the real wood burning replace. Enjoy a barbeque on the patio r play a game of pool or darts.

Friendly! All Ages Welcome!

Ye Olde Welcome Inn has wonderful chefs in 39008 Hwy 97 Oliver at Gallagher Lake everyday until 10pm 250-498-8840

EXPANDED GLUTEN FREE MENU!

Our extensive menu features most meals for under $10 or up to $20.95 or a New York Steak and Lobster. You an depend on Dale or any of the eight ear-round staff to give you “old school ervice” every day of the year, with a hef on duty until 10:00PM seven days week.

ome savour fresh, homemade food erved by well trained staff in our warm, iendly and comfortable establishment!

at in or take out.

CALL 250-498-8840 for reservations

Enter To Win at www.oksun.ca