SEA SIDE M A G A Z I N E
YO U R S A A N I C H P E N I N S U L A VO I C E
A SANCTUARY HIGH IN THE HILLS
SAANICHTON'S SEA CIDER FARM
LIVING OFF THE LAND WITH IRELAND FARMS
Corn Cob 3Ways
A FEW TASTY TERMS
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IN FASHION The Casual Dining Trend
TRENDSPOTTING Add a Distinctive Flair to Your Table
SEASIDE HOMES A Sanctuary High in the Hills
CORN ON THE COB THREE WAYS The Best of the Farm to Your Table
COWLAND'S CHRONICLES Good Cook / Bad Cook
ON THE COVER Photo by Nunn Other Photography Styling & Baking by Chelsey Columbus of Sidney Scones
EVERY MONTH 8 9 13 14 22 25 29 32 36 42 47
First Word Trendspotting What's the Word? Word on the Street Globehopping Common Cents Impromptu The Golden Years In Fashion Living Off the Land Inside Out
48 58 65 66 71 80 85 86 87 94 95
Stable & Field Meet Your Neighbours New & Noteworthy Behind the Scenes The Natural Path West Coast Gardener Art Scene Seaside Book Club Take Note Sudoku Last Word
september.2019 YOUR SAANICH PENINSULA VOICE
JO BARNES PAGE 13, 42, 87
MUFFET BILLYARD-LEAKE PAGE 36
BRENDAN & JENNI BROWN PAGE 10, 29
My interviews this month led me to business owners, community group leaders and volunteers. No matter the topic, however, somehow family connections always came to the surface. I'm constantly reminded that relationships are central to who we are, what we hope for, and what we do.
There are few things that I enjoy more than sharing special meals with people I love. Whether I have time to plan or it all comes together at the last moment, it is always a joy. I have so enjoyed sharing my ideas with you in this issue of Seaside Magazine.
The humble act of cooking corn on the cob can yield delicious results. Cooking simply allows us to create memorable dining experiences while allowing fresh, locally sourced, sustainable and delicious ingredients to shine. This is the foundation on which we've built Harvest Rd. Farm to Table Grill.
CHELSEY COLUMBUS COVER BAKING & STYLING One of the best things about living on the Peninsula is being surrounded by farm fresh ingredients. I am endlessly inspired by these abundant local resources, and how I can use them in my gourmet scones that I bake for local markets. I am excited to contribute towards this issue that celebrates so many of them.
CHRIS COWLAND PAGE 17 My current lifestyle choice (diet) suggests that I should eat more vegetables, so I was excited to dig out some Foodie Edition recipes for my favourite vegetable, the potato, also known as capsicum annuum, spud, kartofl, tater, murphy, tattie. The Irish reportedly have 90 words to describe this wonderful tuber!
VIOLA VANDERUYT PAGE 25 As retirement approaches, you may wonder if you are ready. I've shared some thoughts as if it were a recipe. In over three decades of working with retirees, I've observed that good preparation ahead of time always pays off. Do you know your recipe's mix andÂ temperature?
Owner / Publisher Sue Hodgson 250.516.6489 email@example.com Editor in Chief Allison Smith 250.813.1745 firstname.lastname@example.org Account Manager Steven Haley-Browning 250.217.4022 email@example.com Editorial Director Deborah Rogers firstname.lastname@example.org Design Assistant Kelsey Boorman 250.580.8437 email@example.com Staff Photographer Cassidy Nunn firstname.lastname@example.org
This Month's Contributors: Jo Barnes, Shelaugh Begg, Leah Bickford, Muffet Billyard-Leake, Kristen Bovee, Brendan & Jenni Brown, Bruce Campana, Chelsey Columbus, Chris Cowland, Amanda Cribdon, Gillian Crowley, Charlotte DiSalvo, Doreen Marion Gee, Lara Gladych, Sherrin Griffin, Mitra Hashemi, Yana Hempler, Janice Henshaw, Jesse Holth, Paula Kully, Anne Miller, Karen Morgan, Cassidy Nunn, Deborah Rogers, Cathy Scott, Chris Sigurdson, Viola Van de Ruyt, Nanci Walsh
P.O. BOX 2173, SIDNEY, B.C. V8L 3S6 email@example.com Seaside Magazine is printed 12 times a year by Mitchell Press. Reproduction in whole or in part without permission is prohibited. Reproduction requests may be made to the editor or publisher via the above means. Views of contributors do not necessarily reflect the policy or views of the publisher and editor. Staff of the magazine cannot be held responsible for unsolicited manuscripts or photographs.
Inn and Suites
Emerald Isle Motor Inn Victoria Airport Area
SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 7
As the youngest child in our family of four, pictures of myself with the family were very scarce. Travelling back to the Maritimes just last month with my two teenage children, I was able to search through a number of albums that my sister Deborah kept and find many keepsake photos. They brought back so many memories of how we used to spend weeks in the summer on the waters of the Baie de Chaleur. The smell of the salt water, bonfires and the feeling of the hot black sand burning my feet still takes me back to our lazy, endless days at the beach. It's vacations like these that are prime time for family storytelling, and having not been back home for a reunion like this since my children were one and three, it was really important for me to see them experience new memories with their relatives. Whether it was when we were having big family meals, or sitting at the lake, my children were able to listen to some of the funny bits, the sad bits, the gory and smelly bits (the kids could tell when a story was sanitized for their own protection). Then we invited everyone else: cousins, aunties and uncles to tell a story too. Now that got interesting! Don't forget the youngest; their stories may not be as coherent but they were some of the truest, and most revealing. And then there was the food we all shared. Taste can linger far longer in the mind than it does on the tongue, and anyone who remembers that sacred roast beef dinner can attest: food memories rarely exist in a vacuum. They are intimately tied to where you had that unforgettable bite. I can honestly say that most of the memories that are really vivid for me have been surrounded by food in some way. As a child living in the Maritimes, our beach adventures were daily and always involved digging clams and then boiling them up on an open fire ready for a family feast. I can still smell those clams. I hope the memories of this vacation last a lifetime for my children, whether it's the endless storytelling or the smells of the open fires we had every evening!
e u S
Publisher & Owner
8 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
T R E N D S P OT T I N G Wooden Cutting Board $58. Nest & Nook Housewares 778.351.2225
Michel Design Works wooden tray $46.99. The
Dancing Orchid 250.656.1318
Bon Appetit! Whether you're planning a large get-together or an intimate dinner party, Seaside's Trendspotter Cassidy Nunn has found unique items to add a distinctive flair to yourÂ tablescape! Porcelain Art Mug $14.99. Brentwood Bay Village Empourium 778.351.0178
Dean Crouser Vase $27.99. Deep Cove Market 250.656.2547
Spice Pots $10 ea.
No Sweat Coasters $24.95.
Snowdon House Gourmet & Gifts 250.658.3419
The Ladybug Boutique 250.658.3807
Beeswax Candles round bee $27.95; beeswax $46.95; fern $43.95. Country Bee Honey Farm 250.580.0263 Arturo Heverta handcrafted plate $195. Muffet & Louisa 250.656.0011 photos by Nunn Other Photography
ELOTES: MEXICAN STREET CORN This dish is a real Mexican delicacy that we've enjoyed with a cold cerveza on more dimly lit Mexican evenings than we can count! We've adapted our own Canadian version to include ingredients readily available here at home. Start by using one of the other techniques on this page to cook your corn. Blend together a mixture of mayonnaise (we use veganaise), lemon juice, black peppercorns and your favourite Mexican-style hot sauce. Slather the cooked corn generously with the sauce and top it with a handful of cow feta and grated parmigiano reggiano. Garnish with chopped cilantro or Italian parsley. Pro tip: sometimes it's nice to chop the corn from the cob and layer the elements of this dish. Serve it as a decadent side that you can enjoy with a spoon.
THE CLASSIC: BUTTER AND SEA SALT Don't overthink this one. More importantly, don't overcook this one! Shuck your corn, add to boiling water and boil, covered, for three minutes. Roll the steaming corn in a mixing bowl with a knob of salted butter. Sprinkle with fine sea salt and a dash of Magic Powder (from Adrianna's The Whole Enchilada). Serve immediately! Pro tip: add fresh grated parmigiano reggiano and a squeeze of lime if you want to add some easy elegance to the dish. photos by Nunn Other Photography
Corn on the Cob Three Ways The Saanich Peninsula is widely recognized for producing the best vegetables on Harvest Rd Farm to Table Grill Vancouver Island, yet despite knowing this, we're always stunned by the incredible flavour of the fresh corn grown on the Saanich Peninsula. Regardless of which side of the Pat Bay Highway you choose for your corn shopping, you are sure to be awestruck by the flavour and freshness. We are currently serving fresh picked corn on the cob from Michell's Farm with all of our main dishes at Harvest Rd. Farm to Table Grill in Central Saanich. Here are a few of our favourite cooking techniques to bring the best of our farm to your table. by Jenni & Brendan Brown
BEACH BBQ STYLE CORN Prep ahead! Soak your corn in the husk for at least a half hour prior to cooking. Heat your BBQ to highest setting and allow to come up to temperature. Place the corn (still in the husks) on the grill for about 8 minutes, flipping every few minutes. Pro tip: prior to serving, use an oven mitt and peel back the husks. Place the cobs directly on the grill for a quick sear to achieve a light charred finish.This adds a subtle smokiness and depth of flavour while bringing a nice visual contrast to the dish.
West Coast Afternoon Tea
Cucumber rounds, Douglas fir cheese, shrimp
find all recipes online! Almond shortbread, lemon verbena
Quinoa crackers, red pepper nut cheese and lox
Tomato basil biscuits, egg salad
Lavender pizza, lavender jelly and garnish
Strawberry fir cheesecake Lemon verbena tea
West Coast bread, goat cheese and beets
Roasted blackerry and elderflower sorbet
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W H AT ' S T H E W O R D ?
A Few Tasty Terms by Jo Barnes
We last boarded the phrase train
into the world of travel, but today let's find some tasty terms as we head into the kitchen. I've got a hankering for something sweet. We could reheat a TV dinner, but how about we start from scratch? I'm not talking about the scribbles in our recipe book. It's a phrase from the world of sport where it's been applied to various activities including boxing, cricket, golf and running. Players had to put their feet at a starting line that was scratched on the ground before they could begin. So too, we're at the beginning of the baking process; we'll start from scratch. Let's make a cake! Measuring cups, mixer, cooking pans, got 'em. Now we're cooking with gas! Don't be alarmed, it's not an ingredient! And, we're not literally baking with gas appliances. The idiom goes back to the 1930s advertising campaign by the American Gas Association to convince the public to switch to gas rather than electricity on their new stoves. With everything we need, now we're rolling! We could create a basic white cake, but how about a downright decadent Devil's Food Cake? Dabbling with sorcery or risking our fate? No we're just playing with delicious ingredients. Many say the phrase goes back to a 1902 southern American recipe that called for
melted chocolate and baking powder. The combination was thought to create a chemical reaction and a red colour which resulted in the "devilish" name. Our modern version uses cocoa powder and baking soda, but produces the same sinfully dark and delectable results! We'll take our time to ensure just the right amount of each ingredient and properly mix them because this isn't exactly as easy as pie. I don't mean making a pie is any easier, and we are actually making a cake. The phrase came into use in 19th-century America when pie was something enjoyed and served at special occasions. It wasn't so much that pie was easy to make, but rather it was so easy to eat. Here's hoping our efforts produce a dish so scrumptious we'll all want second servings! Through the oven window you can see the pie bubbling away. Mmmm! How about a cup of Joe while we wait? Like the writer, you may take offense, but the phrase doesn't refer to a personal name. Some believe it's a combination of the coffee names java and mocha that overtime morphed into "joe." Some think it was because coffee was a basic drink, a beverage for the common "joe." Either way, we'll rest our cooking efforts there. Join me next time at another feast of phrases! I'll be there with bells on!
Happy Hour Nightly 9pm-close 5oz Glass House Red or White Wine & Hi-balls 20oz Pint Local Draught Beer
Happy Hour Menu Prices
SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 13
photo by Nunn Other Photography
WO R D O N T H E ST R E E T
Your Most Memorable Meal by Lara Gladych
Seaside Magazine wants to live up to our slogan of being "the voice of the Saanich Peninsula," so in every issue we'll be asking people to answer one simple question. We're looking for responses from all ages and across the diverse neighbourhoods that form our community. When I contemplate my most memorable meal ever, about five occasions come to mind. What I notice immediately in recalling these memories is that it wasn't solely the food that made the meal memorable, but rather, it was combined details of setting, occasion and company that, taken with the outstanding food, made them memories of note. At the top of my list of most memorable meals would be dinner at Bern's Steak House, in Tampa, Florida. The occasion was meeting for the first time the man who years before had stepped in as father figure to my then-fiancé after Rick lost his dad. I had heard many special stories about Lew leading up to that night. At the restaurant I ordered Steak Tartare, another first for me, as I surmised that if ever there was a time and place to try it, this was it. It was incredible. Their website summarizes my experience: "Perfectly aged steaks. One of the largest wine collections in the world. An 14 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
internationally famous dessert room. Wine cellar and kitchen tours available for all guests." We took the tour, along with Dr. Robert Schuller, of Crystal Cathedral fame. I was in awe of it all. After dinner, Lew and I shared Cherries Jubilee in the dessert room. I could write an entire piece dedicated solely to the details of the evening. So, what is your most memorable meal, anywhere in the world at any time in your life? "Bistro Suisse. We don't live here, but we go every time we come." This was the family of Cam, Susan, Max and Otto. Their favourite meal? Bratwurst and Rösti. "We eat super clean. We like it, and it fits well for us. We can walk in there and actually get food [that works with our dietary restrictions]." "It was in Italy, Tuscany somewhere, up on a hilltop at 10:30 p.m. We couldn't speak any Italian, and they just brought us whatever they wanted. We had pasta, meats, all kinds of stuff. It was amazing," said Tonja. I approach a group of cyclist friends enjoying their post-bike coffees. Jacinta said: "I went to a restaurant in London called Black Stalk. The restaurant basically served nothing but meat. We went as a group, and one of the fellows with us, Ken, bought this amazing
steak, that, I kid you not, was probably about 50 pounds. Probably the most memorable thing about that was that we lost Ken a couple of months later; he died of a heart attack." "Paella on the beach in Mexico," said Ray, a friend of Jacinta's. "It was this massive paella with tonnes of seafood, all cooked right on the beach." Corrin shared a similar memory. "It was my birthday, in the Dominican Republic, and the meal was crawfish that was cooked right on the beach. The best part was that my friends paid for it," she said with a joyful laugh. Mark, too, had a special seafood memory: "My most memorable meal would be fruit de mer – so a big plate of seafood – in Brittany, in a town called Roscoff. It came with about four levels: crab, and lobster, and scallops, and whelks, and mussels … so it was the shock of it being massive. And it cost a lot, but we didn't ask that at the beginning! It was memorable for all sorts of reasons." "My most memorable meal was In-NOut Burger, at my wedding," said Trevor. His wife, Kendra, added: "I would have to say breakfast at the Mauna Kea, on our honeymoon, because I got to do that every day, and because breakfast is one of my favourite meals." A couple tell me that their most memorable meals have been the seafood dishes that she, Lourdes, prepares at home. "I usually buy clams and mussels, sometimes crab, and make a steamed clam and mussel boil. That's one of our favourite meals." I cross paths with another group of bicyclists. Judith is the first to respond to my question. "A salmon lunch I had at Poplar Grove Winery last year." Another of the ladies, Ev, shares her memory: "We went to New Zealand and stayed in a tiny little place on a 10-kilometre beach, Ohope Beach. The people from whom we rented had a farewell wine and cheese for us when we left, and treated us like we were family." Ev also recounts how the same people shared homemade scones and access to their personal vegetable garden. I found a quote from British celebrity chef Heston Blummenthal. He said: "To me, food is as much about the moment, the occasion, the location and the company as it is about the taste." Yes, this is what it's all about.
Amber Wilkin SAANICHTON LAW OFFICES With 14 years’ experience as a legal assistant, Amber is a strong asset to Saanichton Law and their conveyancing department. In her spare time you will find Amber exploring the Island and going on adventures with her family. She is a proud mom of three children.
Full Service Real Estate Practice Sales • Purchases • Refinances First Nations Lands • Real Estate Listings for Sale Subdivisions, Easements, Rights of Way
SAANICHTON LAW OFFICES
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#LoveYourHome SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 15
Carnivore Sausage Quiche with Caramelized Onions, Swiss Cheese and Brie Pastry to line one 9" pie plate 6 Carnivore pork and apple sausages 2 small onions, diced 2 tsp butter 3/4 cup Brie, cubed 3/4 cup grated Swiss Cheese 1/4 tsp nutmeg Fresh ground black pepper 9 fresh eggs 1/3 cup cream
The Butcher, the Baker & the Espresso Drink Maker Perfect for...
a Sunday brunch dish, or with a fresh salad for lunch!
Cook the diced onions in butter slowly over very low heat, until they are lightly golden and the natural sugars have caramelized. Remove from heat and set aside.
Remove the sausages from their casing and using the same pan, over medium heat brown the sausage meat and allow to cool.
Beat eggs and cream together with nutmeg and pepper. Preheat oven to 350°; pre-bake the pastry shell for 10 minutes; remove from oven and sprinkle with Swiss cheese, sausage meat, onions and brie. Pour the egg and cream mixture over and return to the oven for approximately 20 minutes or until firm but not overcooked. Great as a brunch dish (with good coffee, of course!), lunch with a fresh salad or as a light dinner. Enjoy!
Brentwood Bay Village Empourium
#12 - 7103 West Saanich Rd, Brentwood Bay 778.351.0178 | empourium.ca L to R: Isabel Francis-Cloutier, Amanda Desaulniers, Taylor Huttinga
16 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
At Brentwood Bay Village Empourium, we value our local connections and the quality that comes from knowing the origin of our ingredients. One example of this is our relationship with neighbouring business Carnivore Meats and More, who supply us with the quality, Island-raised meat that we use in many dishes. Friendship has blossomed across both counters as we share our passion for providing quality food and beverage for our community. We want to highlight three amazing women whose commitment to creating good things to eat and drink is a huge part of our philosophy at Empourium. The Butcher: Isabel Francis-Cloutier has loved making things with her hands for as long as she can remember. She attended Emily Carr University of Art & Design, studying sculpture and multimedia, and arrived at butchery as a profession because it combines physicality and artistry. Isabel is very proud to have pursued knowledge in this field despite it being a male-dominated industry. She feels strongly about the importance of sustainable, Island-raised farm-direct meats: “Being a part of a team that provides this type of food to our community makes me very happy.” The Baker: Amanda Desauliners has been a lead in the Empourium kitchen for three years, and brings her passion for quality ingredients, love of cooking and baking as well as meticulous attention to detail to everything she creates. Amanda enjoys hosting dinner parties and creating new recipes, as well as experimenting with fermentation and bartending. As a busy mother of two, she enjoys the time spent alone in the early morning before the coffee rush begins. “I love the Zen of the pre-dawn time in the kitchen, preparing good food and baking beautiful muffins that fill the shop with deliciousness.” The Espresso Drink Maker: Taylor Huttinga is the lead Barista at Empourium, taking responsibility for overseeing quality control at the bar. As much as Taylor loves making beautiful and delicious drinks, she also takes satisfaction in sharing her skill and knowledge with the other staff, and has successfully trained many of our baristas behind the bar. Taylor takes pride in working on the beautiful Elektra Belle Epoque espresso machine that is the focal point of our shop. “I love making lattes and really enjoy making our customers happy.”
Good Cook / Bad Cook
My mother was not the best cook in the world. Her repertoire consisted of egg and chips, beans and chips, and for the weekend, egg, bacon, beans and chips. In post-war Britain, 99% of the populace would deep fry with lard, but I remember that in the by Chris Cowland early 1960s cooking oil became available. Mum really upped her repertoire with this, and our clogged arteries breathed a sigh of relief. One day when I was around 10, mum was in the kitchen, and she called me through using my full name: "Christopher." I was normally "Chris," but this formal nomenclature signified that I was in deep trouble. "What have you done with my cooking oil?" she demanded, pointing at the empty pot sitting on the open oven door. "Nothing, mum," I answered. Right then, with the perfect timing of a Hollywood actor, the dog walked in behind me looking close to death, literally green at the gills. I let her out into the yard, and announced a few seconds later to my mother that I had found her cooking oil. Our village was right beside the River Thames just upstream of Windsor. A towpath along the Thames led to the neighbouring villages of Dorney Reach, Bray and Maidenhead. Most weekends I would head off exploring on my bicycle, and Bray was one of my favourite spots, mainly because it had several lovely old pubs: The Ringers; the 15th-century Hinds Head; and the Crown. All three of these are now owned by the famous chef Heston Blumenthal. He converted The Ringers into The Fat Duck restaurant, voted number
COW L A N D ' S CHRONICLES
one of the world's 50 best restaurants in 2005. I have several of Heston's recipe books, and my mum would have loved his famous triple-cooked chips: 1. Place cut chips into a sieve under running water for five minutes to remove starch. 2. Put cold tap water in a large saucepan and add the potatoes. Heat at medium and simmer until the chips are almost falling apart (approximately 20 to 30 minutes, depending on the potato). 3. Carefully remove the cooked chips and place them on a cooling rack to dry out. Place in the freezer for at least one hour to remove more moisture. 4. Heat a deep-fat fryer or a deep pan no more than half filled with oil to 265°. Fry the chips in small batches until a light crust forms (approximately five minutes), then remove from the oil and drain on paper towels. 5. Put the potatoes on a cooling rack and place in the freezer again for at least one hour. 6. Heat the oil in a deep-fat fryer to 355° and fry the chips until golden (approximately seven minutes). Drain and sprinkle with sea salt. I have my own version that I think comes pretty darn close, and takes way less time: 1. Scrub a couple of potatoes – I prefer Kennebec or regular Russets – and microwave them for about five minutes. 2. Cut them in half while still piping hot, and then into segments like an orange. Leave them to steam and dry for a few minutes. 3. Deep fry in oil or duck fat at 355° until brown and crispy, strain and dry off on paper towels, and then season with ground salt and a dash of Spike. Enjoy! SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 17
photos by Nunn Other Photography
A Downtown Landmark by Jesse Holth
For over 35 years,
Hughes Clothing in downtown Victoria has been a fixture of the urban retail scene. An intimate clothing boutique that sells both men's and women's high-end fashion, Hughes will be under
18 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
new ownership as of this fall. Rebecca Burrows, who is taking over from current owner Donna Anderson, is excited for this new chapter of a mainstay in Victoria's inner core. "In the spring after selling my business, I was left with many options. Donna was considering the next stage of her life and starting to entertain successors for her business, and I was honoured that she felt I was the most appropriate choice for Hughes and its continuing success." "We're very client-oriented,"Rebecca adds, agreeing that it's about the human connection and personal attention. "So many places have lost that feeling, and cater more to the internet."One of the only high-end clothing boutiques in town, Hughes is known for brands like Eileen Fisher, Sarah Pacini, InWear and LaurĂ¨l for women, and menswear like Matinique and JohnÂ Varvatos. What's in Store? "I'm not looking to change Hughes, because it's an institution. The customers love it just the way it is." That said, Rebecca is also looking forward to new opportunities for the decades-old establishment: "I'd love to bring in a few new lines, and maybe expand to a new location in Sidney or the West Shore." She also plans to keep up with the times by offering an online shopping
legacy of Hughes Clothing well into the future. "I have two experience – but she is dedicated to maintaining the boutique daughters of my own, so I'm hoping maybe one of them will one feeling of the in-person store, even online. day fill my shoes." Rebecca has a clear passion for what she does – she loves An Affair to Remember helping someone find the right piece to express themselves. Located in a beautiful heritage building that once housed the Clients and friends have often commented that she was meant to Majestic Theatre, Hughes will continue to operate its flagship clothe people. From weddings, to funerals, to everyday business downtown location. That means no interruption in service – attire, she shares that it's a matter of allowing people to bring just a new owner, with a fresh set of eyes. "I'm not looking to their inner emotions outward. "It's really an art form. Whether reinvent the wheel," says Rebecca, calling the store a well-oiled it takes 20 minutes or two hours, it's about the undivided machine. She's looking to keep the personal, attention and that you leave just touch that clients have come feeling great." "I'm not looking to change one-on-one to know and love. "Hughes has always had Keeping it in the Family Hughes, because it's an a very unique offering, and that will never "I come from a family of change." Her goal is to always make you entrepreneurs, so it's in my blood," institution. The customers Rebecca says. "I was touched and love it just the way it is. I'd feel special, to find that one-of-a-kind piece you've been dreaming of, and to curate a flattered when Donna asked me. She love to bring in a few new collection of items you'll want to wear over is very selective about who she'd want lines, and maybe expand and over again. to continue the business, and I was "It's an exciting time for Hughes," Rebecca honoured to be the first one who came to Sidney or the notes with enthusiasm, adding that they may to mind." West Shore." pivot a little bit – but that the main plan is She explains that Donna has always to just keep it Hughes. been a mother to her, a grandmother to You can find them at 564 Yates Street in downtown Victoria or her kids, and a great friend. Donna will be winding down her call them at 250-381-4405. They are also career as Rebecca takes the reins, but she'll stay on at the store online at hughesclothing.com and on Facebook and for a few more years. "I'm just hoping that I can live up to those Instagram @hughesclothing. footsteps," Rebecca adds. She plans to continue the 35-year
SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 19
Investor Behaviour Risk Peter Dolezal is a semi-retired Sidney resident. He offers INDEPENDENT FINANCIAL CONSULTING SERVICES to individuals, couples and companies. To date, he has assisted more than 200 clients across Canada, principally in Greater Victoria and the Lower Mainland.
No Financial Products to Sell Leads to Truly Independent Advice
Peter’s Fall Seminar: Financial Strategies for Successful Retirement Wednesdays, 10:30 – Noon September 18 – October 2 Contact Panorama Rec Centre at 250.656.7271
The Smart Canadian WealthBuilder
(Third Edition) Included in the curriculum of several Canadian Colleges.
One of the most manageable risks affecting total returns of portfolios is the personal behaviour of the investor. Numerous studies have shown that, regardless of the composition of portfolios, be they individual stocks, mutual funds, exchange-traded funds, or index funds, average portfolio returns often lag those delivered by the investment of choice – often quite dramatically. The principal trigger for this performance lag lies in the investor’s reaction to periodic market gyrations. A recent illustration: In 2018, before November, performance in all Canadian, U.S. and Global Equity markets was solidly positive. Then, in the final two months of the year, a dramatic correction occurred. Solely as a result of that year-end drop-off, the TSX ended the year down by 11.5%; S&P 500 was down 6.1%; and S&P Global 100, down by 10.6%. As is often the case, significant numbers of investors displayed a fearful reaction to this sudden and substantial downturn – selling some, even all, equity holdings – converting them to cash, or to Fixed Income holdings such as bonds or bond funds. Then 2019 began to unfold. By the end of February, all major equity markets had more than recovered their entire 2018 losses. By July 31, the year-to-date performance was even more dramatic. The TSX was up by 15.5%; S&P 500 by 20.51%;
and S&P Global 100 by 17.13%. The investor who had precipitously reacted in reducing equity exposure when markets fell ended up missing out on the major recovery just a few months later. Such impulsive reaction to major market moves clearly shows why some investors’ portfolios tend to frequently underperform those of investors who manage to ignore periodic market reversals. Warren Buffett says it best: “To invest successfully, one does not need a stratospheric IQ. What is needed is a sound intellectual framework for making decisions, and the ability to keep emotions from corroding that framework.” That sound framework includes minimizing investment fees, optimizing investment income (yield), a high degree of sector and geographic diversification, and a sound allocation between Equity and Fixed Income holdings. If the investor has dealt effectively with these manageable risks, the best course of action is usually no action – ignoring equity market reversals, which tend to be only a “blip” on the long-term positive performance of markets. When investors react to market adjustments such as those of last November/December, they are doing no more than attempting to predict future market moves – which even Warren Buffett suggests is a mug’s game, with little likelihood of success. The astute investor who properly structures his/ her initial portfolios should then be able to consider them as “Couch Potato” structures, designed to weather periodic market reversals, with minimal adjustment.
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Although often thought of as one of the
world's most delicious cuisines, Italian food has surprisingly simple ingredients. Most of the cuisine has evolved from what the local resourceful cooks could afford to buy or grow themselves. From plentiful olives, lemons, garlic and tomatoes to the decadent truffle, the Italians' rustic approach to food delights the senses! On a recent trip to Italy, I had the pleasure of spending a day outside of Florence on a century-old truffle farm. Joining an experienced truffle hunter and his talented dog, we went in search of the elusive treat. Experiencing the rigorous hunting process and seeing how carefully the delicate truffles are harvested to avoid bruising gave me a whole new appreciation for the effort that reaping them requires. After successfully hunting and gathering these local delicacies, we went back to the farm and dined on a delectable feast where all the courses contained fresh truffles. Highly prized and considered one of the most expensive foods in the world, the truffle is the ultimate foodie's treat with food lovers swearing by the intoxicatingly pungent smell and the earthy, flavourful taste. You either love them or hate them; the response is seldom in between. I loved them! Another day was spent on a working dairy farm where we learned how to
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make delectable soft unripened cheese from the sheeps' milk that the farm produces. We finished off with a mouth-watering lunch sampling various local cheeses which included an award-winning pecorino. The stunning vistas and superb local wines added to our unforgettable day. Of course, nothing says Italian food like pasta! So, a cooking class in Siena, Tuscany featuring homemade pasta was also on the agenda. Delicious and relatively simple, homemade pasta is worth the time it takes to make. Fresh locally-sourced ingredients, handled with care, create this authentic flavourful dish. Finished off with a local specialty, panna cotta, which means "cooked cream" in Italian, made for a perfect Italian cooking class. A trip to Italy is not complete until you have tried the locally-made lemon liquer called limoncello! Traditionally made with the zest of Sorrento lemons which are steeped in grappa or vodka until the oil is released, limoncello is delightfully fresh. Found in abundance throughout Italy, it is usually served chilled as an after-dinner "digestivo." I think any time is the perfect time for this refreshing drink! It may be a relatively small country, but Italy is one of the world's largest producers of wine and is home to some of the oldest wineproducing regions. The word Chianti, meaning both a geographical area and a wine, is now becoming a synonym of Tuscany too. I enjoyed my first Italian Chianti in a 14th-century villa amidst the most spectacular gardens overlooking the picturesque Tuscan vineyard covered hills. I am not sure if it was the Instagram-worthy surroundings or if the wine was spectacular, but it was a memorable experience! My culinary journey of Italy was one of the most enjoyable trips I have been on and is one I look forward to experiencing again. Buon Appetito! SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 23
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Suggest You Try Our Recipe For PINEAPPLE SHEET CAKE - Sweet & Delicious! Pineapple and 7UP take this sheet cake recipe to a new level. The real-fruit glaze and moist yellow cake make this a perfect treat for birthdays and celebrations. Serve it with vanilla bean ice cream for an incredible combination. The recipe serves 12, but hiding it away for yourself is perfectly acceptable too!
CAKE 18¼ oz. box yellow cake mix 3½ oz. box vanilla instant pudding mix 1¼ cups 7UP®
4 eggs ¾ cup vegetable oil
PINEAPPLE TOPPING 1½ cups sugar 2 eggs, beaten 20-oz. can crushed pineapple, undrained
2 tbsp all-purpose flour ½ cup butter or margarine 3½ oz. toasted coconut
DIRECTIONS Prepare the topping: Combine sugar and flour in stainless steel saucepan. Stir in eggs, butter, and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from heat; stir in coconut. For the cake: Combine cake mix, pudding mix, eggs, and oil in a mixing bowl. Beat until light and fluffy. Add 7UP®, and beat well. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes or until done. Remove from oven. Spread pineapple topping over warm cake. Cool on a wire rack.
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COMMON CENTS A RECIPE FOR RETIREMENT SUCCESS If you are in your last few years of planning for retirement, or have recently retired, here is a recipe for a successful retirement. #1. Know what your ingredients are. What do you want to do and what will that by Viola Van de Ruyt cost? Add it all up: travel, Investment Advisor gardening, golfing, boating etc. VandeRuyt Wealth Management Group It can get expensive. What will be your income sources? Pensions, investments, rentals, part time employment. #2. It's how you "mix" it. If you rely on investment income to fund retirement, your success will depend on your "mix." We call that asset allocation. Do you have the right mix between safe and secure for short-term needs, combined with growth investments to stay ahead of inflation over the long term? #3. Pay attention to the temperature. As in cooking, the right temperature will ensure success or failure. What is your emotional temperature? Are you too low and fearful or too high and aggressive? The correct temperature in retirement is different than during your saving years. Be cautious of letting the news of the day raise or lower your emotional temperature – that in turn can spoil your recipe. #4. How are you going to eat it? It's not just about how much money you have and how much you make. Beware of traps such as emotional spending and falling for the lowest price but getting low value. Is a mortgage or line of credit, not to mention credit card debt, eating into your ingredients? Aim to retire debt free. #5. Do you have a retirement "chef?" A neutral advisor to assist you in reviewing your recipe, mix, temperature and appetite? The internet provides a wealth of information but for the average retiree, all of these opinions and pieces of information can be overwhelming. Your recipe will be unique to you; just as a one-size-fits-all approach will not be appropriate, neither will a haphazard "throw it all in the bowl and stir" work either. For more information visit www.violavanderuyt.ca Viola Vanderuyt is an Investment Advisor with National Bank Financial (NBF). National Bank Financial - Wealth Management (NBFWM) is a division of National Bank Financial Inc. (NBF Inc.), as well as a trademark owned by National Bank of Canada (NBC) that is used under license by NBF Inc. NBF Inc. is a member of the Investment Industry Regulatory Organization of Canada (IIROC) and the Canadian Investor Protection Fund (CIPF), and is a whollyowned subsidiary of NBC, a public company listed on the Toronto Stock Exchange (TSX: NA)."
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Breakfast Pulled Pork Waffle Benny crisp Belgian Waffle, house pulled pork, apple-pear marmalade, Quebec maple syrup, two poached eggs and house made hollandaise, with house breakfast potatoes $16 Uovos Italiano fresh Vancouver Island eggs, marinara sauce, petite grilled cheese sandwich, oven roasted Italian sausage, shaved asiago cheese and our house potatoes $15 Sea Glass Omelet fluffy three egg omelet, Vancouver Island brie, smoked bacon and fresh avocado, with
our house fried potatoes and toasted Portofino Bakery multigrain bread $16 Hazelnut Banana Bread French Toast battered and baked to golden brown, maple cream cheese, hazelnut praline dust, and our house breakfast potatoes $16 Smoked Sockeye Rosti house made potato pancake, cold smoked sockeye salmon, braised spinach, two eggs poached to your liking and our hollandaise sauce, with Portofino multigrain toast $17
Sandwiches Quarterdeck Burger house-made ½ pound burger, fire grilled and topped with honey cured bacon, house BBQ sauce and aged cheddar cheese, on a toasted brioche bun with Dijon aioli and all the fixings $16½ Pesto Chicken Sandwich firegrilled breast of chicken topped with smoked bacon, asiago cheese, basil pesto
Home of the Skookum
mayonnaise, with lettuce, field tomatoes and sweet red onion on fresh baked focaccia bread $16 California Shrimp Wrap grilled sun dried tomato tortilla stuffed with cold water shrimp, artisan greens, fresh avocado, field tomatoes, sweet onion and lemon-basil mayo $15
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250.655.0075 roostfarmcentre.com Langoustine and Blue Crab Roll fresh baked Portuguese roll stuffed with lemon-basil infused baby lobster-blue crab salad and leaf lettuce $17½ Crispy Triple B Chicken Sandwich crisp panko crusted breast of chicken, honey roasted bacon, house made blackberry
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mayonnaise and Little Qualicum Brie, leaf lettuce, field tomatoes and red onion on toasted Portuguese bun $16 Wild Sockeye Salmon Sliders pan seared, house made wild salmon cakes, with lemon-basil aioli, leaf lettuce and crisp onion threads on fresh toasted slider rolls $15
Salads Artisan Green Salad crisp greens, sweet peppers, carrots, red onion, kiwi, local beets, candied pecans, dried cranberries and pea tendrils. With toasted focaccia and your choice of citrus-cracked pepper, blackberry, sweet chili and sesame, maple balsamic or creamy blue cheese vinaigrettes. Small $8½ Large $12½ Sea Glass Waldorf Salad fresh cut Granny Smith apple, candied pecans, sun
dried cranberries and fresh celery tossed in house made curry dressing, artisan greens, fire grilled breast of chicken, pea tendrils $16 Asian Noodle Salad West Coast baby shrimp, Shanghai noodles with sweet peppers, carrot, red onion, toasted cashews and pea tendrils in sweet chili-hoisin vinaigrette, finished with crispy wonton chips $16
Flat Bread Pizzas Smoked Salmon and Pesto cold smoked sockeye, sweet pepper salad, house made basil pesto, asiago & chevre $17 Pulled Pork and Apple house made pulled pork, sweet peppers, crisp apple,
smoked tomato sauce, asiago cheese $14½ Roasted Vegetable balsamic roasted sweet peppers, carrots, red onion, baby spinach, artichoke hearts, fresh basil house made marinara sauce,
Delicious, Locally Owned & Family Operated
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sausage, caramelized onion, heirloom tomatoes, fresh basil, house made marinara, aged cheddar and asiago cheeses $15
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Dinner - Mains Maple Glazed Vancouver Island Pork Tenderloin pan seared and glazed with a maple spice reduction, braised pork and white bean ragout, buttered green beans, house made crispy chicharon $27 Wild BC Sockeye Salmon maple chili glaze, pan seared to medium, lemon-basil risotto, microgreens, crispy leeks $28 Pecan Crusted Breast of Chicken organic chicken breast, nut crusted, stuffed with Little Qualicum brie and oven roasted, parmesan-scallion mashed Yukon Gold potatoes, seasonal vegetables, citrus-black pepper vinaigrette, apple bacon marmalade $28 Fire Grilled AAA Beef Tenderloin done to your liking, Cabernet-roasted onion demi-glace, heirloom potato hash, buttered green beans, roasted garlic and herb compound butter, crispy leek nest $34 Stuffed Acorn Squash maple roasted
The Peninsula’s Only Micro Coffee Roaster
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acorn squash, curried lentil and apple ragout, micro greens, yam chips, blackberry vinaigrette $27 Sablefish Putanesca oven roasted northern Pacific sablefish, pappardelle pasta, kalamata olives, artichoke hearts, capers, marinara sauce, shaved asiago, baby arugula $32 Espresso Braised Boneless Short Ribs slow roasted until melt in your mouth tender, parmesan scallion mashed Yukon Gold potatoes, roasted vegetables, house made Cabernet demi-glace, horseradish cream $29 Westcoast Cioppino northern Pacific cod, wild sockeye salmon, tiger prawns and Digby scallops gently simmered in a roasted fennel, Manilla clam, Salt Spring Island mussel, tomato and saffron broth, finished with fresh herbs, toasted baguette and chive oil $30
Psst … it’s HERE! Sunshine. Patio Season. The Rumrunner Pub.
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photo by Jenni Brown
Photographer Cassidy Nunn and Brendan Brown, Harvest Rd. Farm To Table Grill
Conventional mealtime norms are generally abandoned by those who make their living cooking for others. Nonetheless, the act of firing up the grill, and bringing pots of water to boil, all before sunrise, was a new experience as we prepared for this morning photoshoot. Tasks divided, workstations assigned, we busied ourselves in the pursuit of our atypical pre-dawn cooking goal: photogenic corn on the cob. As the sun rose, and warm natural light streamed though our living room window, photographer Cassidy Nunn made impromptu lighting assistants of us as she captured the images for the article we contributed to this issue.
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This is not an offering for sale which can only be made in conjunction with the delivery of a Disclosure Statement. A filed Disclosure Statement may be obtained from the Developer. Illustrations and renderings are proposals only and do not represent the finished building, suites or views. The developer reserves the right to alter plans, designs, specifications and finishings from those shown without notice.
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Kale! If you are not on the kale train, hopefully after reading this you will be! Kale is a powerhouse of nutrients and a super food. It is so easy to both grow and cook, and is available all year round. Why not give it a second look? Kale has a long history of feeding most of the world a healthy diet, beginning as far back as 2000 B.C. Russian traders introduced kale to Canada and the U.S. in the 19th century. A cruciferous vegetable, kale is a great anti-inflammatory food, high in antioxidants and dietary fibre, low in calories, and with a large range of vitamins, micro minerals, and macro minerals. Why wouldn’t you want to put some on your plate? Here is how I eat my kale: in my morning smoothie with blueberries, ginger and walnuts. For lunch it is great mixed into my black bean and brown rice salad. Dinner is an easy time to mix in some more by Shelaugh Begg
nutrients for my family. Try kale in soups, stirfries, salads, burritos, and wherever you might put in spinach, cabbage, or collard greens. Sprinkled with avocado oil and sea salt before popping it into the oven makes a yummy bunch of crispy kale chips. Some people find kale too rough or thick. Removing the centre stem, rolling it up and then cutting it into thin strips before serving can help. You can lightly steam kale or put it into your soup during the last five minutes of cooking without losing any benefits. Kale is great cold or warm; just eating it is a good thing. I have 26 kale plants growing in my yard. I was harvesting them daily until the snowfall started last winter and I saw all the birds landing on them and eating up a storm. So I let the birds enjoy the kale and went off to the store for more.
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250.656.1318 2416 Beacon Ave, Sidney SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 31
THE GOLDEN YEARS
by Sherrin Griffin VP, Operations, Sidney SeniorCare
Aging Presents Culinary Challenges Unique to Seniors With the culinary focus of this issue, I thought it appropriate to touch on how our relationship with
food shifts as we enter our senior years. Our once voracious appetites and insatiable food cravings seem to peter out as we age; along with, for many seniors, our passion and ability to cook healthy and nutritious meals.
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I don't have to look too far for an example of this â€Ś I remember as a kid, whenever my mother was away, my father couldn't wait to get in the kitchen and cook up his native Hungarian spicy goulash and rich cabbage rolls. Now well into his 80s, his taste and tolerance for heavy, rich meals has waned. His slowing digestive system just can't handle what it used to. My dad tends to prefer lighter, simpler foods now, which are gentler on his system and don't sit heavy in his stomach. And then there's the tendency to eat much earlier in the evening as we age. It's a bit of a standing joke in my family that if my sister or I call my parents at 5:30 p.m., almost on the dot, they will be eating supper. I know that I myself could stand to adopt this latter healthy habit, my typical dinner time being closer to 8ish. Generally less active in our elder years, we do tend to consume less overall. Our stomachs and digestive systems are not quite as resilient, and can be weakened by the decline of digestive enzymes and side effects from medication. Increased age has been linked to lactose intolerance and other food sensitivities. Elderly individuals are also at higher risk for developing bacterial overgrowth in the small intestine, which can cause bloating and discomfort. With seniors eating less, it is crucial to eat the right foods that will nourish them, and ensure they are getting the vitamins, minerals and supplements they need. Vitamin deficiencies are very common among the elderly, potentially leading to anemia and/or cognitive impairment, as well as making them more prone to infections and poor wound healing. Severe deficiencies could even lead to irreversible organ damage. Talk to your doctor or healthcare provider about testing and supplementing for deficiencies. Probiotics and a broad-spectrum digestive enzyme blend are also great options. Eating a healthy diet requires the ability to chew your food well, and dentures may pose some challenges with certain foods such as whole fresh fruit, hard crusty bread, certain meats, berries, nuts and seeds. Cutting up fresh fruit will certainly help, as will staying away from "stringier" cuts of meat. Consider grinding up nuts and seeds into a healthy smoothie. You may also want to check with your dentist or denturist to ensure a proper fit for your dentures. Seniors tend to cook less for themselves as they age, whether due to mobility issues, lack of energy or other conditions, and many tend to eat conveniently packaged or processed meals. Thankfully though, there are some healthy options these days. You may want to consider an independent or assisted living facility where full dining packages are provided. Seniors who wish to remain at home can have a home support worker come in and prepare nutritious meals. Another valid option may be to investigate meal delivery companies such as Skip the Dishes and Chef on the Run. In closing, please remember that food may nourish the body, but companionship nourishes the soul. In that spirit, what could be a better reason to share your next meal with the favourite senior in your life. SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 33
A Simple Sandwich Lone Tree Bakery
Our simple recipe for our LoneTree Clubhouse Sandwich starts with fresh homemade
bread: 3 slices lightly toasted. Butter two, and put real mayonnaise on both sides of the middle slice! Now pile high with fresh oven roasted chicken, top with romaine lettuce, juicy ripe tomatoes and red onions. The second layer consists of oven roasted ham real cheddar cheese, and finally two thick slices of bacon, topped off with a dash of salt and pepper! A full meal in a sandwich! All fresh and local!
photo by Nunn Other Photography
by Nanci Walsh
Farm to Fine Dining by Charlotte DiSalvo
There's no doubt
about it: the momentum of the organic, locallygrown food movement has led many in a new direction. Inspired by our current healthy lifestyle focus, a seed was sown five years ago, germinating an idea. Twelve health-conscious, passionate gardeners on five neighbouring properties had the idea to come together and enjoy the fruits of their labours. All of them shared a vision: they wanted to cultivate organically grown produce and celebrate their harvest at an annual "Grand Finale FallÂ Feast." The incredible array of home grown foods that they planted was harvested, prepared, shared and enjoyed by all who grew them. These North Saanich Cresswell Road neighbours found great pleasure in discovering and creating delicious seasonal recipes to feature their organic backyard bounty. Their fall celebration led to the ultimate country farm-to-table dining experience that they continue to enjoy five years later. Adding to the success of this community collective has been the inclusion, interest and education of young children. It is gratifying to know that sustainable garden practices and lifestyle choices are being passed on to future generations. Gardens and the life-giving energy they provide are a natural and beautiful way to connect us with the earth and each other. Why not give it a try? You will be amazed and the journey from your 0 mile garden to your kitchen table could lead to a whole new adventure. 0 Mile! Make it your style! SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 35
I N FA S H I O N
The Casual Dining Trend In our busy lives today, we often find that less is more. As we fill our days with work and by Muffet Billyard-Leake activities, there is a nostalgia for Muffet & Louisa simplicity and comfort. We hold small intimate dinner parties rather than big parties, making time to see family and friends without a whole lot of time to prepare. Obviously, the food and the company are the most important things, but a well-thought-out table can add elegance and comfort. We are so lucky to live in a place that has such an abundance of wonderful fresh food most of the year. I like to plan meals that reflect the season and the foods that are readily available, and it is less stressful to keep to recipes that you know and have used before. Unless your friends are very adventurous and forgiving – this is not the time for experiments! Another secret of a successful dinner party is to invite guests who are compatible (not all your friends may have similar interests) and prepare your table and meal so that you can enjoy it too. The relaxed host is the best host, and gatherings over a meal are meant to be pleasurable for everyone.
A beautiful table does not have to take time, or a lot of money, to create. Successful hosts are using the things they love, old and new; if settings reflect you and your tastes, you will feel comfortable. The trends today are to natural fibres and neutral tones, but if you enjoy strong, vibrant colours, then go that direction – just don't get too busy – meals with friends and family are meant to be calming! Dinner tables should have enough space for the easy passing of food; bread in baskets and small individual butter pots add ease and elegance. Decanters or interesting jugs can be used for water and wine. Cloth napkins are always preferable but if paper is chosen, it should reflect the theme of the meal or table setting. If table space is limited, food can be set on an adjoining sideboard – or even long kitchen island and guests can help themselves. The serving space should reflect the beauty and theme of the dining room table. Flowers and candles are lovely additions, but not right in the middle of the table unless they are low enough for guests to see across. Perhaps use unscented tea lights down the middle of the table and also make sure that your flowers are not too fragrant – remember the meal with all its delicious aromas is the star! In the immortal words of Julia Child: "Bon appétit!"
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CAMOSUN 36 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
SEASIDE talks with Mitra Hashemi, owner of Coast Dental, about what's
in FASHION …
In your bathroom cabinet? My hair products and of course more makeup! When you want a night out? Fireside Grill for evenings, and Odyssia is a good one for lunch! On your playlist? French music. Lara Fabian is my favourite In your closet? White House Black Market dress, Vince Camuto outfit, BCBG and lots of scarves! Adding sparkle to your outfit? My Persian jewelry adds a nice shine to my outfits On your walls? Persian rugs
photos by Nunn Other Photography
In your makeup bag? Thanks to my skin allergy, mainly you can find Clinique products. My favourite is Clinique High Impact lash elevating mascara On your bedside table? A Kindle for reading; I have a bit of an addiction to reading! In the kitchen? A Miele coffee maker and medium roast Zavida Hazelnut Vanilla beans On your feet? I have an obsession with shoes! Spanish boots make me happy When you want to smell irresistible? Miss Dior When you don't care how much it costs? More vacations followed by some extra shoes
On your luxury wish list? Travelling all around the world When you want to throw fashion out the window and be all about comfort? My Lululemon yoga pants When you need more than a clutch? My Michael Kors bag On your Netflix queue? Blacklist In haircare? Coconut Miracle Oil and Bumble and Bumble In home décor? Persian rugs. And thank you to Chintz & Company for my nice furniture! When it comes to your go-to uniform? I am stuck with my white coat On your skin? Dramatically different moisturizing lotion and Super City Block by Clinique SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 37
Helping Children With School Anxiety by Doreen Marion Gee
Dad dropped me off, I waited until he was out of sight before running like the wind to get as far away from that school as possible. Back in the day, there were few resources to help with my overwhelming discomfort within a punitive environment. Today's children are fortunate to live in a progressive time where schools are nurturing and compassionate and parents and teachers have helpful tools to support every child in getting the academic skills they need for a good life. As another school year starts, not all kids will be happy and comfortable in the classroom. School anxiety can seriously hinder a child's ability to learn. It can take many forms and even disguise itself as disruptive behaviour or a learning disorder. However, "What they all have in common is that
anxiety 'tends to lock up the brain,' making school hard for anxious kids." (Child Mind Institute). The Institute provides pointers to help parents and teachers recognize anxiety as the underlying problem and what may be causing it. For instance, a child who seems deliberately inattentive and restless may actually be struggling to concentrate on the lesson when their own worrying thoughts are getting in the way. Another example is "playing hooky" and refusing to go to school â€“ it may seem like wilfully truant misbehaviour but is actually an understandable response in children for whom school is a major source of discomfort and fear. The experts are unanimous on the importance of getting children diagnosed and helped with anxiety issues as early as possible. According to Remedy Health Media, "anticipatory" fear, often starting weeks before school start-up, is common
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A Healthy and Ethical Choice for MP
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among kids who already have anxiety issues. "The anxious thought cycle that occurs as the transition nears can include worries about learning and understanding new classroom rules, making friends, and finding a place to sit at lunch, to name a few." According to the authors, parents should avoid using statements like "Don't worry" or "You will be fine," which invalidate the child's experience. Instead, "A better strategy is to help kids bring their worries to the surface by naming these specific fears and establishing positive counter thoughts to empower your child to work through anxious thoughts." For example, children can challenge their fear that they won't be able to keep up in class by telling themselves that "If I don't understand something, I can ask a question." Talking about and processing their anxieties helps children learn how to cope with them. These basic guidelines also apply to anxiety issues throughout the school year. The writers at Remedy advise parents that "It's essential to establish a positive relationship with the classroom teacher and have regular check-ins. With a solid plan in place, anxious children can thrive in the classroom setting and learn to manage their symptoms throughout the day." There are many effective classroom accommodations that can reduce the discomfort of anxious children, such as having one adult at school available to seek help from when feeling anxious, preferably a school counsellor; preferential seating near the door; no requirement to read aloud; extended time for tests; "cool down passes" to take a break from the classroom; and establishing a "buddy system," which pairs the student with a peer to befriend them during lunch and recess, an especially challenging social time. In my case, the next school was the polar opposite of my junior high experience. My grades soared under a respectful administration and, with the encouragement of a wonderful school counsellor, I won a scholarship to the University of Victoria. Sources: https://www.psycom.net/classroomhelp-anxious-child-at-school/; https://childmind. org/article/classroom-anxiety-in-children/
photo by Amanda Cribdon
Family Fun: Saanichton Corn Maze at Ocean View Estates by Jesse Holth
It's that time of the year: leaves start to change colour, the kids go back to school, and a crisp fall breeze is in the air. That means it's also time for corn maze season! There's a new maze in town this year – after a successful first season last fall, Ocean View Estates is opening their maze to the public again. I spoke to Jag Dhariwal about the history of their family farm and how the corn maze got started. "Our family immigrated to Canada from India in 1993," he says, noting that they've lived in the Peninsula area for over two decades. In 2010, they bought their first farm – located in Central Saanich, the land has taken some getting used to. "It's been a real learning experience for the whole family," says Jag, "[figuring out] what grows well and what doesn't, as well as the business of farming." He is thankful for the guidance they were given by other farmers. "I'd say the best part of our experience over the years has been the mentorship we've received from local farmers around Central Saanich – it's not something we expected." So, how did the corn maze start? "A bit accidentally," according to Jag. "We [had planted] corn as a cover crop and one weekend my cousins and I decided to cut a maze into the cornfield." What began as a fun idea turned into a labour of love in the sweltering heat. "We set out one HOT August weekend with a back-of-the-envelope design and our ride-on mower. Our ride-on broke down but we knew if we didn't cut it soon it would be much harder to cut." They would have
to continue by hand. "So we picked up our weed-wacker and a lawn mower and the three of us literally pushed on cutting paths through the four-acre corn field over the weekend." Jag says they never intended to make the corn maze public. "We were proud of what we had done, but we didn't realize how good it turned out until our neighbour showed us a picture he took from his drone." They were excited for the opportunity to do something for the community, and to meet the people they had been farming for. "That's when we took a family decision to open it up to the public." With no real advertisements, they had a great turnout for their first year. "The feedback we got was all positive – people found it hard to believe we cut it out ourselves." A few nights, they even hosted a unique "night maze" under the stars. "Everyone brought headlamps and flashlights, we had a campfire and it was just a lot of fun. People said that it was a completely different experience doing the maze under the stars." Jag and his cousins even got to see the maze from above – Capital City Skydiving used part of their farm as a drop zone, and held a team party at the maze one night. "The next day they took us skydiving onto our farm. It's a pretty surreal experience when you're looking down at the maze you designed and cut." To join in on the fun, visit the Saanichton Corn Maze at 7979 Central Saanich Road between 10 a.m. and 5 p.m. Thursday through Sunday, or make reservations for the "Night Maze" after 7 p.m. SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 39
The Centre of Your Experience
What’s Happening at the Mary Winspear Centre
Buffy Sainte-Marie One of the most beloved performers to grace the Charlie White Theatre stage returns for two performances September 26 and 27. Buffy Sainte-Marie has a devoted following on the Saanich Peninsula selling out six consecutive shows at the Mary Winspear Centre. Coming off her critically acclaimed, award-winning 2015 album Power in the Blood, nobody could ever accuse the Academy Award-winning songwriter of taking it easy. Since her groundbreaking debut, 1964’s It’s My Way!, the Cree singer-songwriter has been a trailblazer and a tireless advocate, an innovative artist, and a disruptor of the status quo. In 2017’s climate of damaging #fakenews and toxic hubris, Buffy Sainte-Marie’s incisive honesty, clarity, and intelligent compassion stand out in sharp relief. There’s still work to be done, and that work is Medicine Songs. The nineteen songs in this collection are about the environment, alternative conflict resolution, Indigenous realities, greed, and racketeering. It features brand new pollitically charged songs, reimagined
gems and timelesss protest classes like “Universal Soldier,” “Now That the Buffalo’s Gone,” and “Little Wheel Spin and Spin.” Sainte-Marie doesn’t sugarcoat the truth, nor does she shy away from hard realities, but Medicine Songs is never overwhelming or oppressive. Rather than making us feel smaller, sadder or more cynical, Buffy Sainte-Marie makes us feel stronger and more capable of seeing the world around us clearly. Part rhythmic healing, part trumpeting wakeup call, Medicine Songs is the soundtrack for the resistance.
Justice Beverley McLachlin The Winspear Speaker Series presents Truth be Told: A discussion with Justice McLachlin on Sunday, September 29. The Right Honourable Beverley McLachlin was appointed Chief Justice of Canada on January 7, 2000. She is both the first woman in Canada to hold this position and the longest serving Chief Justice of Canada. She retired on December 15, 2017. In 2018, she was named a Companion of the Order of Canada, the highest level of the Order of Canada. Throughout her judicial career, she has covered countless areas of the Canadian legal system. In addition to her judicial duties at
the Supreme Court, the Right Honourable Beverley McLachlin has chaired the Canadian Judicial Council, the Advisory Council of the Order of Canada, and the Board of Governors of the National Judicial Institute. She is the author of numerous articles and publications. The Rt. Hon. Beverley McLachlin is an icon. Full stop. There’s no other way to describe the small-town girl from Alberta who grew up to become the first woman and longest serving Chief Justice of Canada. If you’re lucky enough to see her speak, you’ll hear a thoughtful reflection on her rich, wide-ranging career and her time as Chief Justice (which she calls the “centrepiece of her life”). You’ll marvel at her deep knowledge of so many hot-button issues—from mental health to diversity to politics to the justice system and beyond. You’ll love how bold she is; how unafraid to dig into the challenges Canadians are facing right now. And above all, you’ll walk away with that buzzing feeling you get when you know you just witnessed something very, very special.
Burton Cummings On October 8 & 9 Canadian icon Burton Cummings brings his Up Close & Alone Tour to the Charlie White Theatre.
Burton Cummings’ musical creations continue to resonate with fans both old and new. His voice is considered to be one of the finest in rock music, and he has continued to uphold this impressive reputation as performer, singer, songwriter and recording artist. With Canada’s original rock ‘n’ roll superstars The Guess Who, Burton scored an unprecedented string of international hit singles and albums, including These Eyes, Laughing, No Time, American Woman, Share The Land, Hang On To Your Life, Albert Flasher, Sour Suite, Orly, Glamour Boy, Star Baby, Clap For The Wolfman and
Dancin’ Fool, all written or co-written by Burton. Upon leaving the Guess Who to go solo in 1976, Cummings earned a gold record with his debut solo single, “Stand Tall.” Then came more than a dozen hit singles and albums including “I’m Scared”, “I Will Play a Rhapsody”, “Timeless Love”, “Break It To Them Gently”, My Own Way To Rock and Dream Of A Child. That latter disc became the first quadruple platinum-selling album in Canada.
Coming Events September 1 6&7 13-15 16 21 26 & 27 29
4 5 5
Vintage, Retro & Collectibles Show PIGS: Pink Floyd Tribute Victoria Fall Bridge Sectional Blood Donor Clinic The Beatles Experience Buffy Sainte-Marie Justice Beverley McLachlin
The Connection Project 2 Gordon Stobbe & JJ Guy Psychic & Spiritual Arts Fair
2243 Beacon Avenue, Sidney | 250.656.0275
6 8&9 10 18-20 19 18 - 27 25 & 26
Under Paris Skies Burton Cummings Palm Court: The Titanic Sidney Fine Art Show Shedding Light on Being a Psychic Medium Mamma Mia Crafted Farmhouse Market
November 1&2 1 9 & 10
Steve Hofstetter Patsy Cline: A Tribute by Bonnie Kilroe First Chance Christmas Craft Fair
LIVING OFF THE LAND
Science: The Formula for a Fantastic Farm
by Jo Barnes
Many years ago living on the Saanich Peninsula required people to draw their sustenance directly from the land upon which they lived. While most of us today rely on grocery markets and at best tend to backyard gardens, there are still those in our community for whom living off the land is a way of life. This is the seventh in a Seaside series featuring local community members who all share the same passion for the land and love of what they do. Success in farming depends on the right degree of temperature, effort and patience. But for one local farmer you can add in a degree in science! Dan Ireland, co-owner of Saanichton's Ireland Farms, producer of natural free-range meats, completed his Bachelor of Science degree with a major in Animal Science. "I wanted to go into veterinary medicine, so that's where I started. I went to UBC where I met my wife Jean. I have my degree in Agriculture and so does she, but her specialty is Food Science. So the two go very hand in hand," shares Dan. The Ireland's 15-acre farm off Meadowbank Road, which boasts green fields, garden, homestead and outbuildings, is a model of care 42 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
and organization. "I'm pretty meticulous," says Dan. "I love farming; I love it. Here we take pride in whatever we do." Ireland Farms produces naturally raised free-range meats including beef, lamb, pork, chickens and turkeys. "We have 20 head of beef. They're Limousin which is a docile breed," says Dan, adding with a grin and a nod to his own ginger curls: "I chose them for their red hair. It's like mine." This is a farmer who is in his element and has his pulse on the details of the farm operation. From the choice of livestock breeds, the placement of feeding structures, the kind of feed, right down to key details like the temperature of the brooder that houses the baby turkeys, there's evidence of an in-depth knowledge of animal farm management and livestock production. It's all a science and Dan understands it well. While Dan wasn't raised on a farm, his interest and love of farming goes way back. He started at age 12 with Pendray Farms in the Blenkinsop Valley and his grandparents operated several farms. "They were here in the early 1900s and first farmed Sidney Island," says Dan. "They moved to an area called the Uplands Farms (adjacent
to Uplands Golf Club), then they relocated to Turner Farm on Sayward Road and that's the present day Cordova Bay Golf Course. They had 450 acres of farmland there and raised all kinds of livestock." As a child, Dan spent many hours at his grandparents' farm and those early experiences had a positive impact. His career in agriculture is diverse, including running a beef ranch in Armstrong, running a breeding program raising 100,000 pigs a year for U.S. multi-national Cargill Ltd., and serving as a marketing specialist for the provincial Ministry of Agriculture. He coordinated an agriculture program for BC Expo, set up regulations for game farming, and worked on the original Buy BC program. Eventually, however, his energy and thinking turned towards his own Saanichton farm operation. "I was at the Ministry of Agriculture for a long time. We decided we wanted to raise our own food because we knew all about growth hormones, additives and antibiotics in animals. We started raising our own animals, and it just built up from there to the point that, you know, we're one of the largest small-scale farms on the Island," shares Dan. Success has meant hard work, dedication and a solid farming ethic, part of which includes maintaining a low carbon footprint. "We compost a lot and recycle everything that can be recycled," says Dan, "We see tons of garbage and recycling cans outside of people's houses; we've got one or two little boxes. That's the only way I can measure what we're doing." The farm is a bustling operation. Most of the production occurs in the spring. Customers on the central mailing list send in their orders regularly. "We receive several hundred order forms. We started the system 30 years ago. We have an old-fashioned system, but it works," says Dan. A significant part of the business is turkey sales at Thanksgiving and during the Christmas season. Retailers that specialize in his naturally raised free-range meats are integral to moving the high volume. "All of our sales have always been word of mouth. We have select specialty butcher stores that sell our turkeys for us, because it's just that overwhelming when you've 3,500 to sell," says Dan. And there's no shortage of rave reviews. "We have emails that come in thanking us for what we're doing," shares Dan. "Our customers give me the greatest praise. They bring bottles of wine, chocolates, or flowers in recognition and gratitude for the fact we're raising the food that they want. And I think there's no greater pat on my back." A love of farming, care and understanding of animals, and drive to give the best to customers; at Ireland Farms, they've got it down to a science. Photo by Nunn Other Photography
Good food tastes better with good company.
This is the best time of year to get out and enjoy all the bounty our beautiful island has to offer. Make sure you are making the most of every moment spent with friends and family. Whether you just need a baseline hearing test, or you know itâ€™s time to talk about hearing aids, give us a call. We can help you hear.
7159A W Saanich Rd Call: 778-426-4876
2018 09 Seaside Food.indd 1
SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 43
2019-06-13 12:14:09 PM
Why Oral Health Matters: Sidney By-The-Sea Dental Hygiene Clinic by Jesse Holth
This is part of a rotating series of articles about some of the Saanich Peninsula's unique shops and services. When it comes to oral hygiene, and its connection to overall health, there are many things you may not know. For example, over 70 percent of patients over the age of 65 are affected by periodontal disease. Patients with an active periodontal infection have an elevated risk of not only tooth loss, but also of a cardiovascular event, stroke and diabetes. Periodontal disease is a bacterial infection of the gums and bone, caused by dental plaque buildup resulting in gingivitis. It's estimated that four out of five people suffer from gingivitis. While other diseases may have warning signs, gum disease (periodontal disease) can progress without pain or any overt symptoms. This is why it's so
gallery Where art happens. Four Friends Having Fun September 6 - 12
Watercolour, acrylic and mixed media paintings Linda Butcher, Lois Kissinger, Shirley Sarens, and Karen Wilk
important to have your teeth cleaned regularly, and to practise self-care when it comes to your teeth, like brushing and flossing. Paulette Reid, owner of Sidney By-The-Sea Dental Hygiene Clinic, has been practising dental hygiene and specializing in preventative oral disease for over 15 years. She is passionate about educating the public on good oral hygiene practises, and making sure everyone has the tools they need to care for their oral health. There are a few other surprising tips about caring for your teeth: green and black teas are packed with fluoride, which naturally strengthens your enamel and protects against decay. Be careful with acid erosion from foods like citrus, apples, wine and lemon water – try to limit your consumption to once a day, and you can buffer the effects with a piece of cheese after items like wine, dried fruit, sugary snacks or fresh fruit. Remember: a piece of cheese afterwards can neutralize the effects of acid erosion! You should also focus on high-fiber foods like raw vegetables and other low-sugar items for much of your diet. Bacteria and inflammation from your gums can even contribute to arthritis and heart disease, so oral hygiene truly affects your whole body. Sidney By-The-Sea Dental Hygiene Clinic provides individualized care, performs periodontal screening examinations and routinely communicates with other dental professionals to refer any patient requiring procedures beyond the scope of the hygiene clinic. The clinic provides a relaxed and professional environment for all your oral hygiene needs, including teeth cleaning, gum disease prevention, periodontal health assessment, cavity prevention, and other treatments. Visit them at #102 - 2423 Beacon Avenue to help care for your teeth, gums and overall health.
September 13 - 19 Abstract paintings by Anita Boyd and Marilyn Chapman
Salish Sea Lantern Display September 20 - 26
Get a closer look at some of the lanterns you saw at the Salish Sea Lantern Festival on August 24, 2019
Fibre Fantasia September 27 - October 3 Show and sale of weaving, spinning and knitting Deep Cove Weavers & Spinners
SWEET DREAMS ARE MADE OF THESE…
Visit www.artsea.ca for more information or call 250.656.7400 HENRY
ArtSea Gallery Hours: Every Day 10 - 4 (unless otherwise specified)
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SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 45
Family & Implant Dentistry
Now Offering Sedation #104 - 9845 Resthaven Drive, Sidney | 250.656.1199 | www.coastdentalcare.ca
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by Karen Morgan Executive Director, SPHHF
Recently my brother was diagnosed with dementia. Since discussion of dementia has become ubiquitous, my first response was "we have to deal with something as we age." However, as I researched the condition and caregivers' needs, I became both worried for my brother and concerned for our community. According to the Alzheimer Society of Canada: "The number of Canadians with dementia is rising sharply. As of 2016, there are an estimated 564,000 Canadians living with dementia – plus about 25,000 new cases diagnosed every year. By 2031, that number is expected to rise to 937,000, an increase of 66%." As the Saanich Peninsula Hospital and Healthcare Foundation worked with Long-Term Care staff, discussions revealed the high percentage of residents affected by some kind of dementia. In 2015 the BC Seniors Advocate reported that 64% of residents in long-term care facilities had received an official diagnosis of dementia, although it's estimated to be higher at SPH. Whatever the exact number, our patients have become older, more frail and significantly more affected by dementia, since the hospital was built (1974-78). Physical adaptations to the unit have been, and continue to be, necessary in order to deal with these changes in the resident population. Another concern expressed by the Seniors Advocate in 2015 was the potential overuse of drugs. According to her "Placement, Drugs and Therapy" report: "The B.C. RAI data shows that only four per cent of seniors in residential care have a diagnosis of a psychiatric disorder, yet 34 per cent of this client group are prescribed antipsychotic medications. This
Dealing With Dementia is a clear indicator that these medications are being used to treat other, nonpsychotic conditions, and are probably a tool to treat behaviour issues related to cognitive or mood disorders rather than actual psychotic disorders." Why are these drugs used? In dementia, mood and behaviour swings occur as the brain becomes increasingly worse at processing information. Resulting behaviours can include anger and frustration, depression, anxiety and clinging. However, activities to refocus and redirect can also reduce these behaviour issues and, thanks to the generous donors in our community, are becoming more common (not to mention enjoyed) by residents in the Saanich Peninsula Hospital Long-Term Care Unit. Here are just a few of the activities: • Horticulture therapy – activities, sometimes with a group of children from a local daycare, are conducted in the Graham Garden, and a new memory garden, which can help relieve the need of dementia patients to wander, is being completed; • Art therapy – thanks to a unique partnership with the McTavish Academy of Art, residents travel to MAOA (in the new bus that was purchased with contributions to the Foundation and Auxiliary); • Love and Comfort therapy – the tools used in this therapy include dolls, robotic cats and dogs and most recently, two PARO, AI-equipped seals to reduce anxiety and feelings of social isolation. Other activities are available (i.e., music therapy and yoga), but more work remains. The memory garden needs to be completed, and physical adaptations to the dining room and other indoor areas are needed. My motivation used to be "what if this was my parents?" Now it's "what if this were my brother?" What if it were your loved one?
Living with dementia, or caring for someone with dementia?
Be Ready for a Visit to the Emergency Room Changes in routine and environment can be stressful and make symptoms worse for people living with dementia. Whether for a planned appointment or admission, or an unexpected emergency visit, a visit to the hospital can be especially upsetting. Preparation can improve a visit. The Alzheimer Society of Canada have resources to help prepare for hospital visits or doctors appointments. For more information and downloadable forms visit our website: sphf.ca/whats-new.
your community, your health 250-652-7531 sphf.ca
SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 47
S TA B L E & F I E L D
Victoria Polo Club
by Cassidy Nunn
The horse trailers are lined up
beside the playing field and several horses stand tied to the side of the trailers as saddles are put on and
48 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
adjusted, legs carefully wrapped in brightly-coloured bandages and bridles eased over the horses' heads as the riders prepare for their Sunday afternoon chukkers at the Victoria Polo Club (VPC). The day is slightly cloudy and cooler, perfect weather for galloping back and forth on a 300-yard field. Several riders are out on the field already, swinging mallets and trotting towards the small white ball rolling along the grass. These keen riders are the next generation of polo players, and the members of the VPC have generously offered their own horses to these riders to use for practise before the official polo match with the club members begins. The members of this club are encouraging to any new players who would like to come out and give the game a go. The prerequisite to trying polo is knowing how to ride a horse, or at least having a strong desire to learn. It takes a lot of skill and balance in order to lean over the side of a galloping horse while swinging a massive mallet! Steve Mann, the President of the Victoria Polo Club and owner of the club grounds, rides out onto the field on one of his horses as the 7½ minute chukker – the period of playing time in this sport
â€“ prepares to get under way. Steve, who says he's always had a love for horses, discovered the game of polo and knew that it was the sport for him. He purchased the 22.5 acres in Central Saanich back in 1996 with polo in mind. What once was a rough hay field was eventually transformed into the flat playing field, clubhouse, barn, grass grazing fields and paddocks for the horses. The barn on the property is home to around 15 horses, give or take depending on the time of year, and this includes a few boarding horses that don't play polo. Steve stables his horses at home and keeps his retired polo horses as well. "They're your partner in the game," he says, and as such, he gives them the retirement they deserve. Many of the polo horses "have come into polo when they're done their racing careers," says Steve, and their speed shows as the thoroughbreds fly down the field in pursuit of the elusive ball. The breed is popular in polo because of their stamina and speed, but they're not the only type of horse used and in this club, a few quarter horses and other mixed breeds play the game just as competitively. The horses are all fast and fit, chomping on their bits and just as keen as their riders. Currently, there are 10 members of the VPC and most have their own horses â€“ a few live at the polo club and the others are trailered in from nearby farms. Many players opt to let the horses out on pasture to rest in the off season and bring them back into condition during the spring. Polo season begins in mid- to late-May, once the grass has dried enough to permit 1,000-pound animals with shod hooves to gallop back and forth without destroying the surface, and runs to the end of September. The riders are at the mercy of mother nature, as too much rain will make the field slippery and dangerous to play on, so the Wednesday evening practice and Sunday afternoon games are always dependent on weather conditions. These events are open to the public and the members are incredibly friendly and welcoming as they clearly enjoy sharing their exciting sport. Every Labour Day weekend the Lieutenant Governor's Cup tournament is held at the Polo Club and welcomes players and horses from clubs on the mainland and the United States. It's always a busy weekend filled with several matches and lots of excitement. It's free and open to the public to come and experience this "Game of Kings" so if you're looking for a fun afternoon activity or just an excuse to wear a wide brimmed hat (just kidding, there's no dress code for this club!) be sure to check out a game this season. For more information visit www.victoriapolo.com. Photo by Nunn Other Photography
2536 Beacon Ave, Sidney 250.656.5676
SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 49
Raptor for Hire by Bruce Campana
A small child plays in a
forested glade. 20 yards away, a 14-foot prehistoric reptile hides in the bushes, waiting. It is a velociraptor, an enormous female. The child looks down at a dandelion. Sensing the moment, the velociraptor lunges forward, closing the distance in seconds. The child looks up just as the creature arrives. He puts up both arms … and hugs her. Velma the Velociraptor wiggles her eight-foot cantilevered tail and they dance together, but only until the rest of the kids show up. Then everyone wants to pat her on the head, or reach into her mouth to see how sharp those teeth really are. Such is the life of a velociraptor. But it isn't all kids' parties. "We probably do more adult events," says Ben Campana. He and and his twin brother, Josh, comprise the brains – and brawn – behind Velma and their company, Raptor4Rent. They've been invited to adult birthdays, weddings, a marriage proposal, been featured in a real estate ad, posed with the Premier, and walked in the Victoria Day and Pride Parades. They were even hired by a political party that wanted to point out their feelings about the current electoral system. What does it take to be a dinosaur? "A strong back," says Josh. "I can do 30 to 40 minutes, then it really starts to hurt." He is 6'2", and Ben is almost as tall, with broader shoulders. Both boys have rowed competitively. A look inside shows why raptor pilots have to be strong. Dinosaurs may be extinct, but the current version is high tech. The frame is stainless steel, with a textured outer fabric that forms the skin. The head moves with controls similar to a bicycle. Velma "sees" with a video camera hidden in her chest, which is connected to an HD monitor visible to the raptor pilot inside. Also inside are the sound controls, volume adjustment, a battery and a fan. All of that weighs about 60 pounds. Why the fan? "It gets really hot in there," says Ben. Josh agrees. "It actually takes two or three people for an event," he says. "You need an outside crew ('wranglers') to clear obstacles and make sure it's safe for the pilot. Sometimes it's hard to see where to walk. We use two-way radios to help the pilot." What's the most fun about being a velociraptor? "Probably the parades," says Ben. "Tons of kids, and they go crazy over her. We interact with them as much as we can. We pose for pictures, lean down to get our nose rubbed, and make sure we run over to the kids in wheelchairs. Sometimes they're scared at first, then this big grin breaks out." "Adults love her too," adds Josh. "I think it's something about
conquering that natural fear of a giant predator. People like to pet her like a large, carnivorous, friendly dog. Or they just hug her. But everyone smiles and laughs and reaches out. It's pretty nice to know that your work makes people happy." "It can be tough on your back, but sometimes this is the best job ever."
Have You Booked Your Christmas Party Yet?
Available for Private & Corporate Events Licensed | Catering Available
2425 Bevan Avenue, Sidney 778.351.2001 cutcartelbarbers.com SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 51
Sidney Centre Family Dentistry
Loren Braun Family & Cosmetic Dentist
Sidney Centre Family Dentistry has been creating beautiful smiles since 2000, when Loren and his wife, Dr. Jacalyn Sollid, set up their office in Sidney, above Capital Iron.
What is your business best known for? Putting patients first, from same-day emergency treatment to sedation for anxious or medically compromised patients. We also deal directly with insurance companies for accurate estimates and direct billing.
They have all the latest technology at their fingertips to provide patients with the best dental care possible, including digital x-rays and intraoral cameras. These pictures are extremely valuable in educating patients on any problems found as well as explaining the available treatment options. This family and cosmetic dental office offers a full range of services: exams and cleanings, fillings, crowns and bridges, implants, root canals, full and partial dentures, in-office tooth whitening, and extractions, including wisdom teeth. A full range of patients are seen as well: hey enjoy treating entire families, from preschoolers to grandparents, and watching them grow from year to year.
Sidney Centre Family Dentistry #215 - 9764 Fifth St, Sidney 250.655.7188 www.sidneycentredental.com
What is your philosophy towards your work? To treat others with respect: Being on time, explaining all treatment options, giving clear estimates, and providing a relaxed, comfortable environment, so patients leave with a smile.
Calling All Caregivers! At Bayshore home health we are looking for awesome care givers to join our team. We are recruiting for two types of caregivers who have one thing in common … They love caring for people! If you are a registered care aid we have contracts that give us the opportunity to offer you guaranteed hours for full or part-time positions. Whatever your availability, we will fill it! If you are not registered but have life experience caring for others, call us! We would like to offer you an opportunity to take our Companion Plus™ program, where we provide classroom training by our amazing registered nurses. If your interested or have questions, give Melody or Kerry a call today or send your resumé to Victoriahr@bayshore.ca! Melody Harrison, Kerry Bowman – our awesome HR team!
778.749.0014 #102 9840 Fifth St
250.370.2253 #380 1900 Richmond Rd
Now open in the
Comox Valley 778.247.0106
778.841.0109 #204 1650 Terminal Ave
250.947.9775 650 Berwick Road North
Bayshore HealthCare has been enhancing the quality of life, dignity and independence of Canadians in their homes since 1966. Recently awarded a 2019 Vancouver Island Business Excellence Award in the Health Care category and a 2018 Crystal Award for Business Excellence in the category of Employer of the Year.
52 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
Uncommon Commitment to the Common Good At Holmes Realty, a portion of every of Holmes Realty's core values. In the past three home sale goes toward worthy causes in the years alone, Holmes Realty has contributed community. It's a company-wide commitment. over $37,000 to Sidney Elementary School, As well as committing supporting more than $100,000 to its breakfast "It's really important to the Canadian Wheelchair program, invest in the community Foundation since 2007, building a you live in. Because of over the years, the team at new kitchen, Holmes Realty has shared funding an an investment by our more than $195,000 with irrigation community, we are intent the wider community, both system for on reinvesting it at home. locally and internationally. the school's There are strong needs to "We all contribute together," garden, and says Chief Operating Officer funding the be met here." Deanna Kirk. "Everyone ORCCA in our office contributes a Dental Clinic portion from each home they sell, which Society, a not-for-profit that provides dental continually refills the pot and allows us to keep moving forward on the initiatives we think are important." Every spring, the whole team sits down to a meeting where they examine the upcoming year's charitable contribution partnerships. A PRINCIPLED AND EXPERIENCED Where the funds go depends on where the VOICE FOR SAANICH-GULF ISLANDS staff sense the most urgent needs. "We vote on initiatives every May," Deanna says. "People are invited to bring forward their organizations, or something they feel is important." As a result, the staff at Holmes Realty have donated to everything from Our Place Society and KidSport Victoria to the UVic Rowing Program and the Saanich Peninsula Hospital Foundation. SUPPORTING REAL CHANGE ON Increasingly, the team is choosing to Enhancing local habitat for focus on the Saanich Peninsula, and the wildlife and salmon. communities in and surrounding Sidney. "It's Addressing climate change and really important to invest in the community creating clean technology. you live in," says Holmes Realty President Investing in more and cleaner Michele Holmes. "As Sidney's preferred transit, including 10 new real estate group, we've been rewarded with electric buses for our region. amazing client loyalty and referrals. Because Making prescriptions medications of that investment by our community, we are more aﬀordable. intent on reinvesting it at home. There are (250) 412-8087 • CONNECT@RYANWINDSOR19.CA strong needs to be met in this community." RYANWINDSOR.LIBERAL.CA And it's only fitting, as "Community" is one
services to kids under-19 in partnership with Sidney Elementary School. "I used to be a teacher," Michele says. "I know that investing in youth is important. Many working families in Sidney can't afford dentistry. But kids are bullied and cast out if they have poor dental hygiene. It's super hard on a human being, and contributes to low self esteem." So the next time you're out and about on the Peninsula, know that your support benefits many of the organizations working to make life better in our area. "We've been appreciative of our local market supporting us, and we've loved working in this community," says Michele. "People's support of Holmes Realty has empowered us to do this."
QUESTIONS? VOLUNTEER DONATE
PLEASE VISIT MY OFFICE TODAY: 2353 BEVAN AVENUE, SIDNEY authorized by Oﬃcial Agent for Ryan Windsor
SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 53
Lifting Each Other Higher:
The Sidney / North Saanich Library Writers Group by Doreen Marion Gee
The writer's existence is like
living on Saturn. Putting pen to paper is a lonely profession – hunched over a computer with no human contact for days. Therefore, it was a delightful surprise to meet the energetic members of a group of writers who meet regularly at the Sidney / North Saanich branch of the Vancouver Island Regional Library (VIRL). I witnessed the magic that happens when writers break their isolation and get together with their peers to motivate and spur each other on. With some remarkable accomplishments under their belt, this writing group is a model for success. Sharon Walker, the Library Manager of the Sidney / North Saanich
Now that I’m on my own, how do I manage my ﬁnancial future?
We understand the emotional rollercoaster that comes from the loss of a spouse. The average age of widows in Canada is a shocking 56: it’s important to consider how your retirement ﬁnances would change if you lost your partner.
For over 30 years we have been helping women achieve peace of mind about their ﬁnancial future. If you are looking for a second opinion, or have questions, call us for coffee and a chat.
Viola Van de Ruyt Investment Advisor 250-657-2220 Annette Quan Senior Investment Associate 250-657-2222
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54 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
Branch of the VIRL, oversees their Writers Group, which has been in existence for seven years. She explains that the group welcomes adults "who see themselves as writers and who would benefit from a supportive environment of peers with opportunities to learn and to share their work. We accept writers of every level, in all genres." Free to join, the group runs from September to June, meeting at the library on the second and last Thursday evenings of the month. Sharon invites creative souls to: "Please join us. We need more writers!" Newbies will be hitching a ride on a rising star. In 2017, the Writers Group self-published an impressive collection of 27 submissions by members, entitled Moving Write Along: An Anthology on the Theme of Transportation. Chatting with group members Celeste Derksen, Deb Datzkiw and Keith Ogilvie, I sensed a palpable camaraderie between these wordsmiths. The primal group reward for them was in motivating each other to keep stringing words together during all the peaks and sink-holes of the writing journey. They valued the support and learning curve. Over-arching everything was their belief in each others' talents as they cheered them on to success. Celeste, a former English instructor at the University of Victoria, has already penned her first self-published book: An All-Inclusive Murder. In the preface, Celeste acknowledges the Writers Group "for their encouragement and assistance with this project." When I asked Celeste if her book would have been completed without the group, I received an emphatic "No!" The motivation factor is the most valuable attribute of the group to Deb. She deeply appreciated the help and feedback from fellow writers when she was developing the main character of her novel-in-progress. Deb was also awestruck by the "very high quality of writing in the group." Keith was an established author when he joined the Writers Group. His creative non-fiction work is a fascinating peek into the wartime adventures of his own father and mother – The Spitfire Luck of Skeets Ogilvie: from the Battle of Britain to the Great Escape. Keith readily admits that he has learned a lot from group members about unfamiliar elements of writing. He values the inherent discipline of the Writer's Group: "It gives me a lot of motivation to keep pushing through and keep working on things." The Sidney-North Saanich Writers Group reminds us of the gold star value of supportive "others" in our lives. They can be a powerful force to help us achieve our greatness within. Now back to writing my book: The Rings of Saturn. For more information email Sharon Walker at email@example.com.
Shop Local, Shop Small. shop-dine-relax-play
A Stable Way of Life Adrienne's Restaurant & Tea Garden Lily Pad Lingerie Paper Chain Pure Day Spa Seaberry Garden & Flower Something More Sunday's Snowflakes The Gallery at Mattick's Farm The Ladybug Boutique
Pantone Dark Blue C C: 100% R: 0 M: 93% G: 37 Y: 6% B: 154 K: 3% HEX: #00259a
Shop Local, Shop Small. The Shops at Mattick’s are a unique collection of independently owned boutiques in the heart of the Cordova Bay Community. Just 20 minutes from the ferry, airport or downtown Victoria, it’s easy to reach from any direction. Whoever said money can’t buy happiness … just didn’t know where to go shopping! Your Garden & Floral Experience! Pantone Dark Blue C
Pantone Cool Gray 11c C: 65% R: 85 M: 57% G: 85 Y: 52% B: 89 K: 29%
C: 100% R: 0 Find ideas and inspiration M: 93% G: 37 for your garden andY:home 6% B: 154 in this unique shop. Nothing K: 3% makes a more elegant HEX: #00259a statement than garden art – imagine what yours will express.
Connection is at the heart of everything we do, from the way we design – pieces that work together effortlessly – to our commitment to bringing women together. Our Fall Collection celebrates the power of connection, the way simple timeless shapes mix and match and create more options for more women. 250.389.0420 somethingmore.ca
You’re invited to Our 10 Year Anniversary Event!
Celebrate with us and SkinCeuticals on September 26 from 2 to 7pm. Meet our staff and the SkinCeuticals BC Rep! Free Mini Facials (must be booked ahead with a $25 deposit redeemable towards purchase), free LED Skin Scope Consultations, personal product recommendations, gift with purchase, draw basket and much more! RSVP today at 250-590-PURE! 250.590.7873 purevictoria.com
You can take home spectacular flower arrangements too – welcome fall in style! Explore and discover the growing culture at Seaberry. And find us in Cook Street Village too! Seaberry Garden & Flower @ Mattick’s Farm 250.590.3777 seaberrygarden.ca Seaberry Garden & Flower @ Cook Street Village 250.590.7333 | 333 Cook Street, Victoria
GLERUPS AND GARNEAU SHEEPSKIN SLIPPERS HAVE ARRIVED! Our best selection ever: many styles and colours in stock now for both Women and Men. We also offer Haflinger, Romika and Vionic, all great brands to come home to. Please come visit A Stable Way of Life 10 a.m. to 5:30 p.m. Monday through Saturday; Sunday 11 a.m. to 5 p.m.
Together by Design
A Stable Way of Life at Mattick’s Farm
We love shoes as much as you do.
Anita Air Control Deltapad Sports Bra Patended foam cup with maximum support and Anita’s sweat management technology designed to hold up under the most rigorous of activities. Featuring a double layered cups, sealed seamed straps and a power mesh lined back in white or anthracite (grey).
Lily Pad Lingerie 250.590.8032 Find us on Facebook
A Stable Way of Life 250.658.3052 | Find Us On Facebook!
Open Mon to Sat 10-530; 11-5 Sundays | 5325 Cordova Bay Rd, Victoria Adrienne’s Restaurant & Tea Garden • A Stable Way of Life Paper Chain • Pure Day Spa • Seaberry Garden & Flower
Just Us Two charcoal, acrylic on canvas by Natasha Tanner Miller Natasha Tanner Miller & Kylee Turunen exhibit on until September 29.
Sandwich Fall 2019
The Gallery at Mattick’s Farm, featuring artwork, jewelry, metalwork, pottery and glasswork by local artists and artisans.
Sunday’s Snowflakes 250.658.8499 sundaysnowflakes.com
The Gallery at Mattick’s Farm 250.658.8333 thegalleryatmatticksfarm.com
The New Heirloom JOSEF SEIBEL AND ROMIKA FALL STYLES NOW IN STOCK A wide range of footwear from European lines for wet weather walks or fireside chats. Style with comfort for us Islanders. Please come visit A Stable Way of Life 10 a.m. to 5:30 p.m. Monday through Saturday;. Sunday 11 a.m. to 5 p.m. A Stable Way of Life 250.658.3052 Find Us On Facebook!
A Stable Way of Life at Mattick’s Farm
Individually handcrafted with care, Pyrrha talismans protect, celebrate and inspire the wearer. Come and explore our shop, with one-of-a-kind handchosen greeting cards, an amazing selection of unique giftware and treasures that will put a smile on your face. We pride ourselves on friendly customer service and welcome individual custom orders with many of our giftware lines.
We love shoes as much as you do.
The Perfect Spot, at Any Time of Day!
Fall Into Autumn Colours at the Ladybug! The Hummingbird Tea Service from Abbott is perfect for a nice cuppa to take off the chill or just warm the heart!
Breakfast-Lunch-Afternoon High Tea-Desserts-Happy Hour at Adrienne`s Restaurant & Tea Garden at Mattick`s Farm. 250.658.1535 AdriennesTeaGarden.com Adrienne’s Restaurant & Tea Garden at Mattick’s Farm, Cordova Bay
The Ladybug Boutique 250.658.3807 ladybugboutiquevictoria.com
Paper Chain 250.658.2725 Open Daily 10 am - 5.30 pm
Ladybug Boutique at Mattick’s Farm
www.matticksfarm.com Ladybug Boutique • Lily Pad Lingerie Something More • Sunday’s Snowflakes • The Gallery at Mattick’s Farm
M E E T YO U R N E I G H B O U R S
Unfortunately, too few of us get to pursue careers that fit like a glove, but Len Harman was lucky and so was the community of Sidney. As a young man in 1980, he joined their fire department as a volunteer. This led to what became a rewarding 28-year career as a paramedic, while simultaneously volunteering as a fire fighter. Holding these two jobs meant Len worked long hours, usually with a pager on his hip. While this would impact his young family, it was the understanding and support of his wife, Julie, that made things work. "Well," she said, "if you were in an accident, would you want him to pull over and say, 'It's 6 p.m. I'm done for the day'?" Life as a paramedic was sometimes routine since paramedics have to assume non-emergency calls. Len was always prepared, though, for that crisis and his qualities were just what was required. His keen observation and assessment skills are critical in an emergency, to assess the victim, the situation and bystanders, who could be resources. Working as a team with multiple agencies, including the police, Len could multi-task and work under diverse conditions. "With my eyes and brain going a mile a minute, I was able to stay calm, look at the big picture and make a plan." In the midst of crisis, though, one of Len's most significant qualities was invaluable. Len has an innate ability to diffuse and calm a situation and to be empathetic. Julie agrees, saying Len is patient, calming, supportive and nurturing in all aspects of his life. Whether an emergency or a planned ambulance trip, when knowing someone is going to die, Len's goal was to give the family time to hold their
by Anne Miller
How do you ensure a quality Moving Experience?
International • Long Distance • Local
www.sweeniemoving.ca • 250-544-6462 58 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
loved one and say goodbye. "A majority of my work is dealing with the elderly to give closure. Often, I take people on their last trip so we provide as much comfort as possible." These tragic and touching situations have had both happy and sad endings. Len has been happy to bring a baby into the world and pained to have another die in his arms. The stress involved could take a toll. During Len's tenure, the issue of PTSD was not recognized, so these professionals "had to suck it up, be tough and deal with it." Faced with the stress, Len would take time alone or he'd grab his family and do something fun "that would make us laugh and laugh and get me back to reality." Predictably, Len's excellence in paramedics led him to teaching new trainees. He recognizes that, while the Justice Institute can teach the theory, it's critical for trainees to confront a real live situation. Len emphasizes to them the need to find a support group to take care of themselves. Len retired at 60 because it was time to let the younger generation take over. The transition to retirement was really difficult as he left a high-stress life for one drastically different but he's adjusted now. Involvement with his grandchildren gives him great pleasure as does playing in slow-pitch leagues and RV camping with Julie. He's more mellow now, explaining that he's "a very emotional guy now. I cry watching TV! I can't hold it in anymore and I'm okay with that because I understand it." As he envisages the future for both fields, he proudly acknowledges his son, who has followed him as a firefighter. Michael is now the Career Deputy Fire Chief in Sidney and that brings tears to Len's eyes. He knows the importance of volunteering and the need for firefighters, particularly in a town with an aging population. As seniors move on, he explains, we need younger people to get involved in this honourable career. Young people and children make the old people smile and they give us hope.
photo by Nunn Other Photography
A Gift to the Community
Saanich Peninsula Shops & Services Part of what makes our neighbourhoods special are the businesses that thrive within them. As Saanich Peninsula entrepreneurs we strive to meet the needs of, and give back to, our diverse community. We ask that you please take a minute to think about the large potential of your consumer dollar.
When you shop local, more revenue remains in your community, supporting parks, schools and more! For every $100 spent at a locally owned business, $46 is recirculated back into the local economy.
Statistics courtesy of www.locobc.com Photos courtesy distinctlysidney.com, nuttycake.com
Saanich Peninsula Shops & Services
Muffet & Louisa Introducing a new artisanal collection …
• Organic olive oils • Fresh lime hot sauce • Organic Tuscan pastas • Pasta sauces • Petite bread snacks • Balsamic vinegar • Aged sherry vinegar • Distilled, non-alcoholic beverages
Moden Boutique Fall is a time of transition and transformation. As the leaves change and the days grow shorter, we reprioritize, reassess and renew. The shift in season is a perfect time to refresh ourselves both internally and externally. At Moden we are here to help you find the best expression of you. From finding the perfect fit, to identifying colours and silhouettes that work best for you, we tailor our customer interactions to each unique and beautiful body that walks through our doors. We offer a wide range of domestic and international brands, varying fabrications, price points and styles to suit whatever this new season means to you. Looking to reinvent your personal style, or simply need a few key staple pieces to round out your wardrobe? We guarantee we have something to fit the bill. With new styles arriving regularly, there's always something new and exciting to check out in store. Follow us on social media on Instagram or Facebook for the latest updates!
WINE KITZ Sidney Get a jump on the season … As summer comes to a close, our thoughts turn to the upcoming holiday season. Let us help you select the perfect wine to pair with your special occasion. Visit us soon. 250.654.0300 | winekitzsidney.ca #5A - 2042 Mills Rd. West, Sidney
Victoria Distillers Makers of premium small-batch spirits. Come tour, taste, learn and lounge at our waterfront distillery. Lounge and patio open for the season! To reserve your spot for a tour and tasting, please get in touch. 250.544.8217 9891 Seaport Pl, Sidney victoriadistillers.com
Chef on the Run
Brown's The Florist Brown's The Florist is your local choice for flowers and floral gifts. We are locally owned and passionate about the environment so we make a point of supporting our local growers and economy. We are open seven days a week and deliver from Sidney to Sooke and some of the Gulf Islands. Sidney | Downtown | Westshore brownsflorist.com
Seven different meals each week: your choice of rice, pasta or potato and two vegetables plus main for just $9.50. Balanced and nutritious; cooked and ready to reheat for an easy meal! Delivery available; call for details. 250.655.3141 9781 Second St, Sidney chefontherun.net
You are investing in your community by supporting its unique businesses. Appreciate what makes our neighbourhoods different. Our one-of-akind businesses are an inherent part of the distinctive character of our Saanich Peninsula neighbourhoods; that is what brought us here and will keep us here. Stay local and stay connected to the merchants in your community. By supporting independent businesses today, you are investing in a unique and sustainable future for the Saanich Peninsula community. Find our contemporary yet classic fall fashions in store now. Shop the brands you love from Up! Pants, outerwear from SOIA & KYO and Ilse Jacobsen, to sweaters and wovens from Part Two, ELK Australia, Gentle Fawn, and more. 2418 Beacon Ave, Sidney 250.655.0774 @boutiquemoden | Moden Boutique modenboutique.com
New & Used Kayaks for Sale
Check out our online store & arrange a demo
A Little About Us:
Recreational sea kayaking & paddle boarding is our instruction & our main focus. Your confidence, comfort & safety while on the water is our concern. Ensuring you paddle with the correct equipment is one of our goals. NDK expedition centre & dealer for the West Coast
www.bluedogkayaking.com 250.710.7693 or 705.888.1051
Paint Colour Consultant for the Saanich Peninsula and South Island
WIN YOUR PURCHASE!
Having difficulty choosing colours for your home? Feeling overwhelmed with so many choices? Let GinDesign help you. We can help you find the right colours to reflect you, your family and your life's passions!
Come in and not only find great deals, but also enter for a chance to win your purchase (up to $500). See in store for details.
Gin Bagshaw 204.997.9414 firstname.lastname@example.org | gindesign.ca
250.655.7467 (SHOP) 9819 Fifth St, Sidney onestopfurniture.ca
WINE KITZ Sidney “Making good wine is a skill; making fine wine is an art.” ~ Robert Mondavi Perfect wine pairings elevate any special occasion, dinner or event! At Wine Kitz we have a wide range of wines to suit every palate and to lift your culinary experience. Come in and talk to our enthusiastic and knowledgeable staff about which of our high-quality wines will best suit your special meal. Here are a few suggestions you may wish to try … Rosé – serve with hors d’oeuvres, poultry or seafood Dry White – Sauvignon Blanc or Chardonnay: for any food that you squeeze lemon or lime on Light to Medium-Bodied Red – Malbec, Shiraz or Sangiovese: serve with spicy foods Full-Bodied Red – Cabernet Sauvignon or Zinfandel: serve with juicy red meats Sidney's Wine Kitz combines the ease of on-premises wine-making at a fraction of the cost of commercial equivalents. Let Donna and Derek help you choose the perfect wines, and ensure that your wine cellar is stocked with your personally vinted collection. Visit us today at Unit 5A, 2042 Mills Road West, Sidney.
Saanich Peninsula Shops & Services Ecotopia Naturals
Deep Cove Customs
Ecotopia is the Saanich Peninsula's Soap Exchange refill Centre. Bring your own containers or use ours. Home to eco-friendly clothing including hemp, bamboo, linen, organic cotton and more.
Local, affordable custom cabinets … right here on the Saanich Peninsula! We offer a full-service shop, from design and manufacturing through to the installation of our exceptional product. 250.412.3472 deepcovecustoms.com 2071 Malaview Ave, Sidney (call for appt.)
Seaside Cabinetry & Design Seaside Cabinetry & Design is a family-run business that is owned and operated by husbandand-wife team Tony Rechsteiner and Jessica Kwasnica. Since they opened in 2015, they've expanded to their beautiful new showroom in downtown Sidney at 9715 First Street. Before opening Seaside Cabinetry, Jessica was a kitchen designer for 10 years and Tony a home builder and renovator – the perfect team to work together on transforming their clients' spaces! They do cabinetry for all rooms: Kitchens, Butler's Pantries, Dining Rooms, Libraries, Living Rooms, Bathrooms, Mud Rooms and Laundry rooms. Their showroom is beautiful and spacious and has hundreds of cabinetry and countertop samples to work with at-hand. Jessica loves taking a space and designing the unexpected, while Tony gets creative with grand spaces. They are both extremely passionate about design and love working with the Sidney locals as well as people from and all over Vancouver Island. Getting to know their clients is a key aspect to their success. Seaside Cabinetry & Design prides themselves on quality cabinetry, professional design services and installations and personalised service. Come and meet them at their showroom by appointment and get going on your new space; maybe a new kitchen is in your future!
778.426.3088 9816 Seaport Pl, Sidney ecotopianaturals.com
professional house cleaning
Summer's here, the kids make a mess – hire Keekeeklean to relieve the stress. Book a clean and experience our attention to detail. Rates starting at $35/hr. Licensed | Registered | WCB Protected email@example.com firstname.lastname@example.org keekeeklean.ca
Focus Hair Design September brings many changes in routine, shorter days and a transition of weather. Change can be refreshing! Enjoy! Seaside Cabinetry & Design is a boutique-style cabinet showroom located in downtown Sidney. Custom Design, Merit Cabinetry, Lifetime Warranty. We have hundreds of styles and colours to choose from.
250.656.8122 #102 - 2527 Beacon Ave, Sidney
Showroom Open by Appointment 250.812.4304 | 9715 First St, Sidney SeasideCabinetry.ca
The Joy of Supporting Local Farmers You are now officially reminded to take full advantage of the remaining weeks of summer and the abundance of seasonally available treasures. Regardless of how you define local, perhaps challenge yourself to take it a step further as the season winds down. Island Farm Fresh (islandfarmfresh. com), was formed by the Southern Vancouver Island Direct Farm Marketing Association. This is your guide to farmers and markets from the Saanich Peninsula to the Gulf Islands. With a directory of over 70 farmers, you can easily find farm-fresh fruits and vegetables in your own backyard! It's hard to top fresh ingredients that add intensity of flavour, colour and enjoyment to your meals. Additionally, the support of our community equates to nurturing locally owned businesses, utilizing local resources and employing workers who serve consumers that are more self-sufficient and less dependent on imports. If you are interested in discovering a local gem heading into tree by Leah Bickford
Director of Marketing, Peninsula Country Market
fruit season, consider Brookleigh Orchard. Several varieties of apples, pears and plums are grown on their small orchard plot at Brookleigh Farm â€“ located across from Elk Lake. Tended to by Christy and David, grounds are cared for naturally, following organic practise. Fruit is picked as it ripens on the tree, and sold within days of harvesting! Selection and availability is determined by local conditions and maturation cycles that can result in up to three varieties being available at any one time. Stop by the Peninsula Country Market and visit Brookleigh Orchard and other vendors this upcoming tree fruit season (August through to October). Regardless of whether you enjoy them fresh, or for baking and dehydrating, exceptional products await you. The Peninsula Country Market is open Saturdays from 9 a.m. to 1 p.m. at the Historic Saanich Fairground. For a list of weekly vendors and information, visit www.peninsulacountrymarket.ca or follow @ peninsulacountrymarket. To contact Brookleigh Orchard call Christy Mack at 250-886-0468 or email email@example.com.
SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 63
What’s Your Style? SIDNEY’S ART STORE
LEFT SHORE creative
jewelry & home decor
2513B Beacon Ave, Sidney | 250.656.4413 women’s & men’s clothing | footwear | accessories
64 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
imagine • create • inspire
art & framing
Victoria: 905 Fort St., Victoria BC V8V 3K3 Tel: 250-385-9786 Sidney: 2455 Beacon Ave., Sidney BC V8L 1X7 Tel: 250-656-1233
N E W & N OT E WO R T H Y News, changes, updates, launches? Email firstname.lastname@example.org.
by Paula Kully
Let the Games Begin!
Haven't you always wished the Peninsula had a board game café? Well, now it does! Beacon Landing Restaurant & Lounge has recently opened a new games room. Reserve a table and have fun with friends!
Jamie J of Salon J is pleased to announce that he has moved to Studio A Hair and Beauty Bar, located at 2460 Bevan Avenue in Sidney. "After owning Salon J for 14 years, I am excited to continue to offer my services with Abby and her great team. I look forward to seeing you soon!" ~ Jamie J
Getting Back to Nature Snowdon House has added Farm Camping to their offerings! Six tent campsites, nestled in the Douglas fir forest, can be booked for $41 per night including taxes for two people and $11 for each additional camper. For an extra fee, tea and coffee carafes are delivered to your campsite in the morning. Call to make a reservation: 250-661-8957.
There's Nothing Like Fresh Baked Bread! Lone Tree Bakery & Cafe recently opened in Sidney at 2235 Harbour Road. The Esquimalt bakery is owned and operated by Brittannia and her mother Nanci. Their Sidney location offers the Lone Tree staples of pies and muffins, which are made without added fillers or preservatives, while the café serves soups and sandwiches on their homebaked bread. The café is quickly becoming known for their full English breakfast as well.
POWER ON! Going Green
In keeping with the world's trend towards green technology, the Sidney Travelodge recently installed two electric charging stations for its patrons.
Technology at its Finest Empire Hydrogen officially opened the Empire Hydrogen Conference Centre at BCIT's School of Transportation on Annacis Island near Vancouver. Empire Hydrogen has worked with BCIT since 2010 as part of their commitment to support British Columbia's Green technology industries.
Your Next Ride Made Easier NextRide has been introduced to the Greater Victoria Area including the Saanich Peninsula. This is great news for public transit users: gone are the days of wondering when your bus will show up. With NextRide, you can now track your bus in realtime on your smartphone using GPS technology.
A Step in the Right (Fitting) Direction A new shoe shop has recently opened at 9783 Third Street next to Connections Consignment in the former Repeat Boutique location. Rock Bay Footwear specializes in handcrafted custom-designed footwear and orthotics designed and fitted for the individual. www.rockbayfootwear.com
FOND FAREWELLS Lights, Camera, Action The bad news – after 12 years, Charlotte Rennison is retiring and closing down Victoria Costumes in Brentwood Bay at the end of the year. The good news – thousands of high-quality costumes and accessories will be available for sale. Email email@example.com or call 778-426-0781 with your requests and to reserve a change room. As for Charlotte, she has been lured to the film industry to work in the costume department (of course!).
Mr. President Island Savings, which has a branch in Brentwood Bay, recently announced the retirement of their President, Randy Bertsch. Kendall Gross, Vice President, Retail and Business Banking of the credit union's Valley First division, was appointed as the new President on August 30.
Down on the Boondocks The much-loved Boondocks Bar and Grill in Sidney, which has been owned by Sean McNeill for 32 years, is now under new ownership. Andy Hansen recently took over the famous local pub. SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 65
BEHIND THE SCENES
Nestled just up from the ocean in Central Saanich is the beautiful 10-acre Sea Cider Farm where Kristen Needham, founder/owner/ by Cassidy Nunn cider master, is living out her dream of producing certified organic apple cider for both the local market and further abroad. I had the chance to go behind the scenes at Sea Cider to see all the work that goes into making a delicious bottle of cider! With farming in her family, and a keen interest in the food and beverage culture that was sparked during her years spent living in Europe as a teenager, Kristen sought out a career change after having her kids and landed on starting a cidery. She inherited a family apple orchard in the Shuswap region and after attending cider school and learning more about the business side of running a cidery, she sought to purchase more land for growing apples. The Sea Cider farmland has been transformed since it was 66 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
purchased in 2004; at that time it was a sheep pasture and small, older orchard of culinary apples. The land had the right soil conditions to support the cider variety of apples and is in a micro-climate from being close to the ocean. 1,000 apple trees were planted in 2004 â€“ "an exercise in patience" says Kristen. They had to wait a few years for the trees to grow before they could be harvested; if you allow the tree to fruit too soon, it stunts its growth. Kristen sourced out the traditional cider varieties of apples through the BC Fruit Testers Association. There are over 60 varieties of apples grown on the property, with one to two rows of each variety such as the Kingston Black, which Kristen describes as being a "bitter sharp" and very acidic, which gives the cider a lot of character and aromatics. "Here we grow prominently old varietals," she says, and most are inedible as eating apples. Other varietals include Dabinett, Chisel Jersey and Yarlington Mill. In the spring, the blossoms begin to appear on the apple trees and at that point the team is focused on making sure the honey and mason bees are active for pollination. There are several beehives on the property, in partnership with Country Bee Honey Farm. Managing the orchard grass, weeds and watering is important during this time as well and all is done organically. Apples begin to form in June and are usually ready to pick by mid-August through to the end of October. So begins the picking and pressing schedule! The team will pick pounds and pounds of apples, then let them sit for a week or so, which makes for a better cider because "you don't want your apples being all pumped full of water," according to Kristen. The apples that are put into the press are all of high quality. "You wouldn't want to put anything into the press that you wouldn't be willing to eat," says Kristen. After the apples have been pressed, the juice is then stored in the tanks for fermenting. Fermentation can take anywhere from a month to a few months while the sugars are converted into alcohol. Some ciders will be aged for longer while others will need to be bottled right away. The cider is blended, then chilled, followed by being bottled, capped, labelled and cased. All of this occurs on the Sea Cider property and during the busy summer season, they employ approximately four dozen staff members between the events, tasting room and cider production. In a day around 700 litres of cider is bottled, which translates to
approximately 100 cases of cider. The business began by selling strictly on Vancouver Island but there was "such demand and we were never able to make enough," says Kristen. They continued to grow at a steady pace and Sea Cider ciders are now sold as far north as Anchorage, Alaska and as far east as Chicago. Around 15,000 cases of 18 different types of cider are produced yearly by the farm. The tasting room is open daily year-
round (other than Christmas Day) and the business is continuing to expand, with a new pavillion space being added next to the cider house that should be finished by the end of this year. There's a lot of hard work that goes into creating the perfect glass of crisp apple cider, but Kristen and her team don't plan on slowing down anytime soon. Be sure to stop by and enjoy a tasting this fall! Photos by Nunn Other Photography
Nominate Your Favourite Peninsula Businesses!
Seaside Magazineâ€™s 4th Annual Professionals Contest. We invite our readers to recommend the local businesses and professionals you use and love in the following five award categories:
Customer Service Innovative Thinking Branding Environmental Community Support Submit your entry online by September 18 at www.seasidemagazine.ca/theprofessionals.
All reader entries will go into a draw to win Dinner & A Show for Two: dinner at Haroâ€™s Restaurant and tickets to see comedian Shaun Majumder Nov. 22 at the Mary Winspear Centre.
Professionals winners will be announced in the October issue. SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 67
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Rodco Draperies & Interiors by Jo Barnes
This is part of a rotating series of articles about some of the Saanich Peninsula's unique shops and services. Building a successful business – it's all in the planning, it's all in the details, and for this local company, it's also all in the family. Roger Comartin owns Rodco Interiors in North Saanich and operates this thriving enterprise with his son Fielding. "Field is my #1 installer. He goes out on sales and he helps clients with colour selections and blind solutions. He's learning all of the business," shares Roger. "And he will take over all of the business one day." Father and son are well versed in their trade. The company provides custom window treatments including Solar Weave shades, motorized blinds and drapery, and also working closely with other local craftsmen, offers other customer services like upholstery. While this may be a two-man operation, the type, scale and diversity of projects is remarkable. A recent project for Royal Jubilee Hospital's Patient Care Centre was extensive, and Fielding was an integral part of the success. "We put in 500 roller blinds which were motorized so that patients could activate the blinds from a button on their bed," says Roger. "It was a big job. Field took care of all the installations and programmed all motorization." As well as a variety of residential jobs, Rodco's customers
include commercial groups such as Vancouver Hilton's Doubletree Executive Hotel, Brentwood Bay Resort, Best Western Carlton Plaza, Brentwood College and, this fall, the new residential care facility "The Summit" at Hillside and Quadra. It's all about building client relationships. "We listen to customers and find out what they want," says Roger. "We're in the business of ideas. We tackle the hard stuff. It's all about problem solving and being versatile." Whether it's determining the right window treatment for the right price or, working with your designer, choosing a colour scheme that aesthetically pleases, the drive towards consistent quality in the details constantly informs the work. "I tell my son," shares Roger: "when you close your toolbox at the end of the job, take a good look at your work. If you notice something, make it perfect today. You're the last one to see it before our customer sees it!" And this approach has worked for years. "Clients remember us. Referrals are a huge part of our business," says Roger. Wanting to update your condo look? Need to find window solutions that minimize glare or maximize privacy? Rodco can help and will bring generations of expertise, experience, and excellence to your next project, big or small.
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SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 69
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by Dr. Kristen Bovee Peninsula Naturopathic Clinic Hydrate IV Wellness Centre
Nutritional Support for ADHD
September is back to school month. As it is exciting for most, for some kids with learning disorders like ADHD, it can be extremely stressful. In Canada, about five percent of children and four percent of adults are clinically diagnosed with ADHD. It is considered a neurodevelopmental disorder that has a genetic component and can persist throughout a person's life. The common treatments for ADHD include medication (forms of stimulants such as methylphenidate or relatives of this drug) and cognitive behavioral therapy. Although there is little consensus on whether diet or sugar affects ADHD, there is considerable evidence that certain deficiencies and nutritional patterns can exacerbate the condition. The following is a list of nutritional support and dietary habits that have been shown to enhance brain focus and function. It has also been shown that immunological reactions to certain foods can also affect behavior and mental performance. Vitamin D. Current research is actively looking at nutrient associations and the health of the brain, particularly in regards to ADHD. In August 2019, The Journal of Child and Adolescent Psychopharmacology reported that children who were supplied with vitamin D supplementation in conjunction with methylphenidate appeared to have reduced ADHD symptoms, particularly if the child was deficient in the vitamin. There were no adverse events noted as a result of the supplementation and a small but statistically significant improvement in ADHD total scores, inattention scores, hyperactivity scores and behaviour scores were noted. Food additives and colouring. Although diet alone does not cause ADHD, there are certainly patterns of eating associated with behavioural issues in children (and adults). Current studies highlighting the consumption of food additives and colourings show this to be a contributing factor. The result is that removing these additives and colourings from a child's diet can be at least one-third to one-half as effective as treatment with methylphenidate (Ritalin). Omega 3 fatty acids. Our bodies depend on essential fatty acids from our diets because we are unable to make these important molecules. While their forms and function can vary, the western diet certainly is one that lacks in both omega 3 and 6 fatty acids. ADHD and omega 3 deficiency share common symptoms of excessive thirst and frequent urination, hinting that children (and adults) with ADHD may be also suffering from a deficiency of this essential nutrient. Although studies are still being done to determine this association, it does lead one to think that essential fats could help
with attention and cognitive function. Food allergies. There is growing evidence that IgG reactions or food sensitivity and its effects on the gut have a direct connection to the brain and inflammation. When children with ADHD were placed on an elimination diet they had approximately 64% improvement in cognitive function, attention and behavior. So perhaps determining food allergies can be a positive starting point to supporting children with ADHD. Although research is early in this area and can be somewhat controversial, there is clear evidence that nutrition plays a very important part in the treatment and management of ADHD. For parents faced with deciding to place their children on medication it would be a good first step to ensure that their nutritional status is optimal and also to consider food sensitivity testing to source the best foods to nourish their brains.
Dr. Samantha Bourdeau O.D. | Dr. Ryan Trottier O.D.
#101 - 2376 Bevan Avenue, Sidney 250.655.1122 www.raydahloptical.ca SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 71
I N G O O D H E A LT H
Acupuncture at Peninsula Naturopathic Clinic by Paula Kully
Dana Tishenko has owned Peninsula Naturopathic Clinic at 9725 Fourth Street in Sidney, for the past five years. She believes that naturopathy is a preventive model of medicine that focuses on lifestyle, diet and stress management. Her amazing team consists of a clinic manager, two other naturopath doctors, two massage therapists, a respiratory therapist and an acupuncturist. This integrated clinic provides a complementary range of services including naturopathic family medicine, laboratory testing, acupuncture and cupping, IV nutrient therapy, advanced therapeutics and
registered massage therapy. Dr. Tishenko welcomed Acupuncturist, Katie Musicco, to the clinic this past May and as the newest member of the team, I had a chance to talk to Katie about her work. What brought you to Peninsula Naturopathic Clinic? My husband and I moved out to Saanichton a year ago and I fell in love with the community and lifestyle. I was working in my own clinic in Oak Bay but missed working with other healthcare practitioners where we can work together to provide the
Katie Musicco, LAc
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best resources for our clients. Why did you decide to go into the field of acupuncture? I had always known I'd be in the field of medicine. After receiving my pre-dietetics schooling and business diploma, I started looking at alternative modalities because of the holistic approach they offered. After having amazing results myself with acupuncture and Chinese Medicine, I decided to look into the Doctor program here at the Canadian College of Chinese Medicine. I love the fact that Chinese Medicine has so
many "tools" to offer our clients to assist in their healing. Chinese Medicine is mostly known for acupuncture, but it actually has eight pillars, or modalities, and acupuncture is only one. We also use food therapy, exercise, massage, cupping, herbs and gua sha. What sort of training and education are involved in getting a degree in acupuncture? There are three different levels in which you can graduate from the College of Chinese Medicine. There is a three-year Acupuncture Program, fouryear Acupuncture and Oriental Medicine, and the five-year Doctor of Chinese Medicine Program, which I graduated from. In addition, you need at least two years of university-level courses to be eligible to write the board exam in B.C. Therefore it takes between five to seven years of education to become a Registered Acupuncturist. What are some of the benefits of acupuncture? Acupuncture specifically is all about reenergizing the body and balancing the organ systems by moving Qi (energy flow) and blood.
Got Pain? Get Results.
acute and chronic conditions. I recommend it to anyone who wants to treat the root cause of their condition with a holistic approach and not just a band aid to mask the symptoms. It is very effective for women who are struggling with hormonal "Acupuncture imbalances, digestive issues or undergoing specifically is all about fertility treatments. re-energizing the Is there anything in particular body and balancing that you would like people to know about acupuncture? the organ systems by Acupuncture is a way of accessing the moving Qi and blood." body's natural ability to heal. Essentially, very effective at treating digestive problems, our nervous system has two states of being: hormonal imbalances, stress, anxiety, infertility fight or flight (sympathetic), or rest and digest (parasympathetic). When you receive and pain/injury recovery and are very effective at stress management. It's amazing for our over- acupuncture, the needles stimulate the muscles, which send a signal to the brain stressed and over-worked society. It's almost telling it that it should be in that fight or like a power nap that re-balances everything flight state. Once the body realizes there is no leaving you feeling refreshed. imminent danger, it's able to completely relax When would you recommend and enter the rest and digest state. And this is acupuncture treatment? when it is able to heal. Chinese Medicine is very effective for We diagnose the body by looking at the root cause of the problem, based on the symptoms and patterns present at the time of the treatment. Acupuncture and Chinese Medicine are
Family & Implant
New Patients Welcome!
Meet Our Physio Maggie Bell! Dr. Mitra Hashemi
250.656.1199 250.652.0132 7865 Patterson Road, Saanichton 5401 Hamsterley Road, Victoria
#104 - 9845 Resthaven Drive, Sidney
www.coastdentalcare.ca SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 73
High in the Hills:
A Sanctuary Home for a Builder and Interior Designer
story by JANICE HENSHAW photos by Nunn Other Photography
It's interesting to imagine what a home looks like if it belongs to a well-known local builder and interior designer. Will it be right on trend, whatever that means in the year 2019? Will it have light or dark floors, quartz or granite countertops? Does it have a great room? Will it be bold or subdued, formal or comfy, minimalist (less is more), maximalist (more-is-more), or something incredibly different? My quest this month begins with a drive up a steep, winding driveway in North Saanich that leads to a truly spectacular ocean view across to Mount Maxwell on Salt Spring Island and all the way up Sansum Narrows to Cowichan Bay. A definite breath-taker! From the parking area, you can really only see the end of the house, but it's pretty hard to pay attention to anything other than the view when you first arrive. "The sunsets are spectacular," says homeowner and builder, Alan Jones. "My grandfather paid $500 for this acreage in 1902 so that he could have a convenient supply of firewood. After it was subdivided, Trudi [Alan's wife] and I picked this lot because it had the best views, even though its steepness made it the most difficult lot to build on." Framing the view is lush landscaping that gives the house a peaceful feeling of seclusion. Trudi Jones, a well-known interior designer, has created a park-like setting of ornamental shrubs, trees and trimmed hedges. Small vignettes draw your attention: a laughing Buddha, a tall elegant pot full of fuchsias, a set of garden stairs clothed in ivy, an old ladder leaning against a backdrop of rock, a copper frog peering out from the tree, and another contemplative Buddha head under hanging branches. A flagstone pathway leads up to the wide curved steps to open French doors. Seven-month-old Django, a handsome golden retriever, bounds towards me in exuberant greeting. "The house and the back lawn were 'literally blasted into the side of the hill,'" Alan continues. "It's 102 feet long to take advantage of the view from almost every room. The house is based on shapes rather than any particular feature and the ceilings in the house are kind of eclectic, they are up and down."
"It's a contemporary architecturally designed home," adds Trudi. Our interview begins in the cozy family room which has huge picture windows and an intriguing curved fireplace and
chimney with a raised hearth. Alan says it is one of three woodburning fireplaces, two upstairs and one downstairs. "They are inefficient, but we've decorated them up with shapes and things," says Alan. "We hired a master faux painter to paint them. We wanted this one to look like a "real funky old Italian fireplace." The entrance doors are also faux painted. White oak hardwood floors in the family room and living room change to French terracotta tiles in the dining room, kitchen and entry, adding a warm Mediterranean feel. The walls are painted in cream (Benjamin Moore). Light floods into the kitchen and breakfast nook from a curved wall of windows and triple skylights. The kitchen cabinets are beautifully grained Birdseye Maple, finished in a natural stain, and the curved edges add a natural sense of flow. There is a four foot by ten foot island with a granite countertop imported from India. The stove is an electric Jenn-Air downdraft cooktop which allows an open sightline because there is no need for an overhead ventilation system. "I wouldn't change the footprint of the kitchen, it's the easiest kitchen in the world to work in," says Trudi. "It's an alley kitchen; everything is in the triangle, so it all works reallyÂ nicely."
The dining room is eclectic with an Asian influence. An antique sideboard sits against one wall. Plants flourish in beds of natural stones at floor level, their earthen pots hidden beneath in lined boxes. Other features include Persian rugs, dark posts, a closet with dark distressed doors and, on top, a gargoyle with attitude named Helga. On a wall next to the large window facing the back garden is a framed work by B.C. artist Jack Shadbolt. There is also an antique water bag with beads and coins attached, (a Burda) that Alan purchased while travelling in Morocco. The living room, Trudi says, they could easily do without as it is not often used. But it has a gorgeous view enhanced by the large wrap-around windows. Trudi's design skill is evident in the minimalist choices in furniture and accents â€“ with this view, less is definitely more. The powder room walls look like they have live vines growing up warm-toned stone block walls, a technique called trompe l'oeil, (pronounced tromploy â€“ a French
> > >
Interior Design Custom Cabinetry Project Management
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Renovations and Design www.handhrenovations.com | 250.893.8124 SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 77
78 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
Our Amazing Crew Makes Us the Natural Choice!
Design • Construction • Arbor Services Irrigation • Maintenance phrase that describes a style of painting or an art technique that "deceives the eye"). "It might not be 'in' anymore, but we really like it," says Trudi. Alan says the openness of the family room, living and dining room area is his favourite part of their home because he can see into the other rooms. "There are a lot of modern houses around made of modern materials but I just like the breathability and feeling of this house. It's kind of old," Alan laughs. "We've had dogs and cats here; it's a livable house, that's what I like about it." Trudi loves their bedroom because of its view and the French doors that open onto a patio. "It's a little sanctuary for me." When asked if they would like to make any changes to their home, Trudi says she might change the terracotta tiles one day because they are porous and require maintenance. Other than that: "We are pretty relaxed about our home but I might change the hardwood floors too because Django scratches them. At the end of the day, though, what I get the most joy out of is this puppy, he lights up my life." "A home is about feel," says Alan. "If a house has been built with feel, I can sense it. It's more than building a house where everything is perfect; it's about how does that house feel when you walk into it." High up on the hill, their secluded home does have that "feel." Its warmth of design and curving lines of walls and outdoor pathways are inviting, elegant and eclectic. It's a showcase of fine craftsmanship built with natural organic materials, stone, wood, and plants that bring nature in, yet at the same time invite you to look out at the awe-inspiring view.
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Mulching will greatly benefit your landscape by Chris Sigurdson at any time of the year. Peninsula Landscape Supplies Ltd. Annual mulching: • Aids in the retention of soil moisture by preventing evaporation of water in subsoil, which is especially important for evergreen plants that do not drop their leaves. • Helps control soil temperature by acting as an insulator, keeping roots cooler on warm days and alternately, warmer on cool days. • Prevents soil erosion, and helps to maintain soil nutrients. Remember, a productive soil should be comprised of at least four to five percent organic matter. • Promotes biological activity in soil which helps to improve soil structure and tilth, thus improving plant growth. • Helps with weed suppression. But how do you choose which mulch is best for you? Typically on the Island, a majority of the mulches you will encounter for home use are bark-based mulches or compost-based mulches. Which mulch you use, however, should be based on the application. Bark-based mulches offer great weed suppression, are a good value, and they look great! You will also get longevity out of bark mulch depending upon how fine or coarse it has been ground. Bark mulch is great to use around trees and shrubs. It should not be used as mulch in vegetable beds or any other bed that is cultivated on a regular basis to prepare for planting. When bark is incorporated into soil it creates an imbalance that immobilizes nitrogen, thus creating a nitrogen
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deficiency in the soil that will affect plant growth. When using bark mulch it is advisable to supplement with nitrogen prior to applying the mulch to minimize these effects. Also, please keep in mind that bark mulch is generally more acidic (2.0 to 5.0) so take care if you are applying it near pH-sensitive plants. Compost-based mulches are generally more expensive than bark mulches. Aside from this, they offer all the benefits of bark-based mulches and more. Properly prepared compost is a significant source of nutrients and organic matter, and regular applications will help reduce fertilizer requirements. One of the best reasons to use compost mulches is that they have had time to properly decompose. This is especially important if you are using compost to mulch vegetable and other regularly cultivated garden areas. Because of the state of decomposition of compost mulch, if it is eventually mixed into the soil it does not create an imbalance and immobilize nitrogen as would bark mulch. It will actually increase the nutrient holding capacity of your soil, a much healthier choice for plants. There are many different types of compost mulch, and when selecting one it is important that you make sure that it has been composted at high temperatures to kill pathogens and weed seeds before applying it to your planting areas, especially if you are using it on crops! So, do your homework and if possible, ask for an analysis before making aÂ purchase.
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250.656.0510 2492 Beacon Ave, Sidney
SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 81
Architectural Jewel with Panoramic Ocean Views
Set on a private, sunny acre in sought-after Deep Cove. This 2007 designer home offers 4BD/4BA, 3,619sf, perfect for elegant entertaining & casual Island living. Vaulted ceilings provide dramatic entry, an abundance of natural light through the many windows & expansive outdoor living spaces capture the warm sun, views & sunsets from every angle. MLS 408809. $2,195,000. Ingrid Jarisz* 250.656.4626 (personal real estate corp*)
Executive Living at Sayward Hill! $2,400,000
#9 - 7980 East Saanich Rd, Saanichton
Completely redesigned in 2016, this exquisite and immaculate home offers 2,300sf of open plan living, with 2BD/3BA, panoramic views of Cordova Bay Golf Course, Salish Sea, Mt. Baker & Gulf Islands. this spacious home offers 9' ceilings, floor-to-ceiling windows, an abundance of natural light & an incredible outdoor terrace of 675sf. MLS 412021.
Immaculate, well maintained 1 level 2 bed 2 bath townhome located a short walk to all the shops in Saanichton. This is a lovely bright end unit with a very private West facing patio and garden. Bylaws do restrict the age to 55 plus. 2 small dogs, or 2 cats allowed. ML 413736.
Ingrid Jarisz* 250.656.4626
(personal real estate corp*)
Willy Dunford* 250.656.4626
(personal real estate corp*)
Deep Cove Building Lots starting at $679,000 incl. GST Beautiful, rare, new subdivision of 3, half acre +, south facing lots. Just a few steps to a great, warm water beach for swimming, kayaking, wind surfing, walks etc. Full underground services include sewer, water and hydro. You just never see lots like these anymore-bring your plans and dreams! SO LD
Sayward Hill Penthouse! $1,475,000
The moment you enter, the views, natural light, soaring 12' ceilings, quality finishes & upgrades set this top floor home apart. Professionally reno'd in 2014 with a fantastic open plan, this luxury home has it all, and is move-in ready. Mattick's Market/Lochside Trail only steps away! Bonus 2 parking stalls! MLS # 406403. Ingrid Jarisz* 250.656.4626 (personal real estate corp*)
Lands End Ocean View Home Enjoy 180Â° of panoramic views from this custom-built, quality home designed for entertaining and perfect family living. 4,366sf, 4 Beds & 4 Baths, with an abundance of natural light offered from floor to ceiling windows which capture the beauty of the West Coast from every room, balcony & patio. MLS 406910. Ingrid Jarisz* 250.656.4626 (personal real estate corp*)
Tom Fisher 250.656.4626
Seldom do homes with SW exposure and access to the warm, calm waters of Saanich Inlet become available. Immaculate home features approved and professionally built dock with deep water moorage and foreshore lease. Incredibly maintained, 1996 quality built 4 BD, 3 BA home of 3,025sf with natural light and views from almost every room. MLS 390937. Ingrid Jarisz* 250.656.4626
(personal real estate corp*)
A Great Place to Call Home 202 - 2311 Mills Road
For Sale on the Island Views of the Salish Sea MLS 413728 Phenomenal residence, located across from a scenic promenade which meanders to the picturesque town of Sidney. Immaculate, upgraded three level duplex with expansive ocean views from the over-height open concept living/dining room, kitchen and master bedroom. Massive unfinished basement awaiting your decorating ideas, great storage capacity, room for workshop and more.
Magdalin Heron 250.656.0911 email@example.com
Cordova Bay Arts & Crafts Beauty $1,530,000 Stunning custom home on low maintenance half acre property, backing onto Beckton Park, within walking distance to local schools, shopping, golf courses. Bright interior, well appointed rooms with finely finished details, locally crafted kitchen cabinetry, finished in-place hickory hardwood floors are some of the luxuriant features of this home. MLS 410405.
Magdalin Heron 250.656.0911 firstname.lastname@example.org
Zen on the Oceanside
- 10218 Surfside Place, Sidney
Private south east corner unit. A well managed & popular 55+, petfriendly conveniently located condo with great neighbours; only a short stroll to downtown Sidney. You will love the great layout with its large living room & kitchen, with formal dining as well as breakfast eating area. Spacious master bedroom with separate access to the 4 piece bath. $424,000. Karen Dinnie-Smyth Personal Real Estate Corporation www.karendinnie-smyth.com 250.655.0608
Position, Presentation & Perfectly Priced! #402 - 2409 Bevan Avenue
Beautiful 1470 Sq.Ft. two bedroom suite featuring an open concept layout, generous master wing, two en-suite bathrooms with heated flooring and a deluxe kitchen. Spacious balcony offering ocean and mountain views. Only one block from Sidney's amenities and a few blocks from the waterfront promenade. MLS# 412690. $884,900.
Stephanie Peat 250.656.0131 | stephaniepeat.ca
Sidney Half Duplex in Great Location
9355 Maryland Drive, Sidney BC - $724,900
Enjoy the Sidney lifestyle in this well-maintained 1,652 square foot, 3 bedroom half-duplex featuring master bedroom suite on the main level. 9 foot ceilings and gas fireplace in living room and a great layout. Close to downtown Sidney and its many amenities. MLS 413726.
Michele's Team | 250.656.0911 email@example.com www.holmesrealty.com
- 1095 Quatsino Dr, North Saanich
This Classic home sits proudly in one of the best neighbourhoods of Sidney on the Sea! Lovingly built & lived in by one owner, it is a testament to ingenuity with hot water heating, and an Ocean view by two Beaches! The Corner lot features beautiful gardens and a sunny backyard. $979,000. MLS 413201.
This Custom Home on .97 Acre with Classic styling is all that a Romantic could wish! Fantastic Craftsmanship with soaring ceilings, and rare natural gas for the area, plus exquisite landscaping. Opportunity calls with the undeveloped bright lower level (plumbed/wired with a finished bath), AND space above the garage! $1,499,988. MLS 413213.
Marilyn Ball & Linda Brown 778.433.8885
Marilyn Ball & Linda Brown 778.433.8885
Local Garden Resource Guide Three Sheeps to the Wind Family Farm Located in beautiful Brentwood Bay, featuring local cut flowers and greenhouse seconds from Eurosa Farms, farm fresh eggs and seasonal produce. Find us on Facebook and Instagram at Three Sheeps to the Wind Family Farm. 1246 Greig Avenue, Brentwood Bay Certified Kelp Mulch! Garden City Kelp Mulch is made using local organic tree waste that is composted, screened and blended with kelp mulch. This fantastic product benefits your garden and flower beds by:
· reducing the need to weed; · retaining moisture, so less watering; · breaking down to provide essential nutrients to your landscape; … and its dark, rich colour looks fantastic! Tree & Landscape Ltd.
We use this product exclusively on our clients' properties and it's now available to the general public. To order your own shipment, please contact us through our website. 250.385.4858 | www.victoriagardencity.ca
Stop by for all your fall planting needs . We have a wide variety of fall/winter baskets and planters. Check out our website for upcoming workshops and events. Open Monday to Saturday 10 a.m. to 5 p.m; Sundays 10 a.m. to 4 p.m. 250.652.8338 | patiogardensvictoria.ca 6536 W. Saanich Rd, Saanichton Your Saanich Peninsula Gem! Lochside Nursery is centrally located on the Saanich/Central Saanich border and is a gem surrounded by horse farms on the Lochside Trail. Available are a wide variety of trees including gorgeous Japanese Maples, Magnolias & Gingkos, plus Shrubs, Perennials and Grasses. Lochside strives to provide landscape professionals with a convenient, friendly and easy place to shop, partly because of its smaller acreage. Please visit our website for our "non-commercial" customer details. Open Monday to Friday 8 a.m. to 4:30 p.m. and Saturdays 9:30 a.m. to 4 p.m. 250.544.3100 | Lochside off Dooley www.lochside.ca
Artistry in Wood by Gillian Crowley
Visiting Betty Erb's home is like
attending an art show. Painted wood carvings of birds and sea mammals perch on every surface, wooden bowls gleam beside whimsical carved houses, and paintings hang on every wall. All of this is Betty's work and it's clear she loves doing it. Betty points out a life-like Ruddy Duck with its perky upright tail: "This probably took me 500 hours to carve and paint so you know it's a labour of love." For her carvings, she uses an existing template or draws one herself. Once the initial carving and sanding are complete, she inserts glass eyes, wood burns the fine details, and finishes by painting feathers and other elements which bring the bird alive. Wooden duck and goose carvings became popular over a century ago when hunters would float groups of roughly carved wood decoys on a water body to encourage flocks of birds to land. Over time these carvings became more up-scale, evolving into the art form it is today. Artists have also embraced other animal carvings. In Betty's entranceway is a prize-winning Beluga whale swimming with its young. A stippling technique in three colours was used to create the natural depth of skin colour in this whitegrey sea mammal. Betty is an ardent lifetime learner who has always been interested in art. When she was a stay-at-home mom, she painted and took art classes. In 1994 she remarried and soon after took early retirement from her position as an advising assistant at the University of Victoria. With her husband's encouragement, she enrolled at the Victoria College of Art and earned a diploma in Fine Arts – fulfilling a lifelong dream. Betty didn't start wood carving in earnest until the early 2000s when she met a couple at the Brant Wildlife Festival in Parksville who encouraged her and offered feedback as she developed her skill. In 2008 she entered her first pieces in The Pacific Brant Carving and Art Show at Novice level and won first prize and "Best of Division" for her mother and baby Belugas. By 2014 she'd moved up to Intermediate level and received first prize for her Red Breasted Nuthatch. Since then she's won many firsts for her bird and sea mammal carvings. "I really enjoy the challenge of transforming a piece of wood into something beautiful," she says. In 2008, after visiting a U.K. friend who did wood turning, Betty and her husband decided to buy a lathe and try it themselves. A year later they joined the Island Woodturners Guild and took their introductory course, which teaches how to choose and care for different woods, the basics of turning and sanding, how to sharpen tools and essential safety
procedures. Betty finds wood turning a very satisfying and enjoyable process. The turning often reveals some beautiful surprises – an unusual grain or mineral stains – not visible on the wood's exterior. After her husband's death in 2010, Betty wasn't sure she'd continue with the Guild. "But they were so supportive and willing to share their knowledge, I ended up staying," she says. Over the years Betty has taken "dozens" of courses in carving, woodturning, wood burning (pyrography), and painting. She's a perfectionist who is willing to spend the many hours required to make sure something comes out right. When she first started wood turning, not many women were engaged in this art form but that is gradually changing. Betty also belongs to the North Saanich Carvers who meet regularly to carve together. For anyone interested in wood carving or turning, she recommends joining a group. "You'll learn something new, make lifelong friends and have a lot of fun along the way."
August Book Club by Deborah Rogers
It seems we all love a good mystery, and Thomas King provided a fun and refreshing one in Cold Skies. It's the third book in a series with Thumps Dreadfulwater as the main character. King has a great time setting up Thumps as the grumpy, permanently tired, possibly unwell, retired detective who just can't avoid getting pulled back into an investigation. Everyone at our meeting had enjoyed the humour of this book. The dialogue was snappy, the supporting characters were well drawn and the depiction of small-town life seemed totally apt. In fact the only thing really missing was the mystery, which felt like a plot device rather than the heart of theÂ story. We meet Thumps at a low point in his life. He's given up police work after a murder that was too close to home, and taken up photography. But the small town of Chinook needs a stand-in Police Chief and the Sheriff has his eye on Thumps for the role. At the same time a large water conference is coming to town, and then the dead bodies start appearing too. This novel is a shift in tone from An Inconvenient Indian and Green Grass, Running Water. Readers of King's other works of fiction will know him as a proud native writer, deeply concerned with indigenous peoples' rights and especially their land. He weaves the issues of land access and water rights into this storyline, adding a backdrop of conspiracy and greed that contrasts nicely with Thumps' wholly down-to-earth and open manner. Certainly there are some real caricatures amongst the cast, but they are so funny too that it doesn't seem to matter. One of our readers commented that her favourite character in the book was the coffee! It certainly plays a key role, and King's descriptions of the beverage, and in fact of food throughout, are really wonderful: playful, sometimes absurd and really pleasurable to savour. Several members had already set out to find the first books in the series, always a sign of a book club hit! Thanks to everyone who came along to share their views, and to Quince CafĂŠ for the delicious baked goods and coffee. For our September meeting we have selected Kate Morton's The Clockmaker's Daughter. We'll be meeting on Wednesday September 18 from 6:30 to 8 p.m. at the Sidney/North Saanich library. To find out more about the Book Club, and sign up to our email list, please visit www.seasidemagazine.ca/ book-club. 86 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
What to See & Where to Be
by Jo Barnes
Our Community Events Calendar!
SEPT. 27 to OCT. 3
ArtSea Gallery at Tulista Park 9565 Fifth Street, Sidney
They spin. They wind. They know their warp from their weft. No, it’s not a new dance craze; it’s just part of the daily activity of The Deep Cove Weavers and Spinners Guild. This thriving group of 35 members has been practising their craft for over three decades. In the winter they meet weekly at the Shoal Centre to exchange ideas, enhance their knowledge and share their mutual interest in fibre arts. In the summer, they do spinning outdoors at ArtSea Gallery. The group regularly exhibits their creations. Last year’s “It’s All about Colour” at the Sidney Museum featured a creative line-up of colourful fibre pieces. The upcoming “Fibre Fantasia” event offers a superlative selection of their knitting, spinning and weaving for display and sale. Admission is free. For more info: 250-656-7400 or visit https://artsea.ca/event/fibre-fantasia/
Have something for Take Note? Email firstname.lastname@example.org
Invasive Species Removal
in fun easy dances. Free first time and for members. All ages welcome. email@example.com
MacDonald Drive 10612 McDonald Park Rd, North Saanich Come help the environment and interact with others in this collaborative effort between Friends of North Saanich Parks and Victoria Green Team. Training is provided. Bring equipment if you have it but some will also be provided. Wear long pants and stout shoes and also bring good gloves and water. www.fnsp.ca
Canadian Federation of University Women Saanich Peninsula Annual Book Sale Deep Cove Farmer’s Market
St. John’s United Church, 10990 West Saanich Rd, North Saanich Proceeds from this fundraising event go towards scholarships and educational opportunities for Peninsula students. http:// cfuwsaanichpeninsula.org/
Scottish Folk Workshop
The Centre for Active Living 55+ 1229 Clarke Road, next to the library in Brentwood Learn basic steps and formations of Scottish Country dance
Deep Cove Folk Society presents: Bruce Coughlan
St. John’s United Church 10990 West Saanich Rd, North Saanich Founder of award-winning Pacific Canadian Roots Music group Tiller’s Folly, this singer, songwriter, musician has identified with genres like folk, celtic, bluegrass, reggae and many others. You’re invited to a delightful evening of music and storytelling. Tickets at the door. https://www. deepcovefolk.ca/events/bruce-coughlan/
Fancy Tea Event
9831 Fourth St, Sidney Put on by the Ladies Auxiliary, Sidney Army, Navy and Air Force Veterans, this is a great tea event where wonderful hats, dresses and fascinators are in the midst! This organization supports local charities such as ORCCA, Broadmead Lodge, Saanich Peninsula Hospital, Wounded Warriors and many others. A limited number of tickets available, so don’t hesitate! For more info: firstname.lastname@example.org
Speaker Series: Antiques, Vintage and Collectibles SEPT. 20 2-330PM
The Centre For Active Living 50+ 1229 Clarke Rd. (next to the library) Brentwood Bay In preparation for the “My Kids Don’t Want My Stuff” sale in October, guest speaker Vic Clive from The Old Attic will be sharing valuable information. Admission is by donation. Refreshments served. Everyone welcome. 250-652-4611
Panorama Recreation: Open House and Pizza Party
Brentwood Teen Lounge @ the Central Saanich Boys and Girls Club For grades 6-9. Hang out with friends – fun field games will be set up and pizza served. www.crd.bc.ca/panorama
The Beatles Experience SEPT. 21 730PM
Mary Winspear Centre 2243 Beacon Avenue, Sidney Hailing from Buenos Aires, Argentina, this world class Beatles tribute band is superb. Enjoy all your rock and roll favourites from this Fab Four! www.marywinspear.ca 88 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
FUN Art Show
SEPT. 22 & 23
McTavish Academy of Art 1720 McTavish Road, North Saanich A weekend jam-packed with art, music, food and plenty of creativity to inspire! There will be interactive art displays, installations, artist demonstrations and kids' art stations. Entry is by donation to Art For Everyone Foundation, a local non-profit that supports and funds inclusive creative projects, events and programs in our community. www.funartshow.ca
Pro D Day Two Dollar Swim and Two Dollar Skate
130-330PM (swim) 1-220PM (skate)
1885 Forest Park Drive, North Saanich www.crd.bc.ca/panorama
Canadian Federation of University Women (CFUW) General Meeting
Sidney Better Breathers Club Shoal Centre
10030 Resthaven Drive, Sidney. 4th Monday of each month. 1:30 to 3 p.m. A free support and educational group for people with lung conditions (sponsored by the BC Lung Association). 1-800-665-5864.
Caregivers of Family and Friends Support Groups
Saanichton Bible Fellowship Church: 1 to 3 p.m. Second Wednesday of each month. Shoal Centre: 7 to 9 p.m. 2nd Thursday of each month. email@example.com.
Sidney Sister Cities Association General Meeting 7PM
Mary Winspear Centre
2243 Beacon Avenue, Sidney Guest speaker: Sue Hodgson, Owner & Publisher of Seaside Magazine: â€œBehind the Scenes at Seaside Magazine." Members free; non-members $10. http://cfuwsaanichpeninsula.org/
Vancouver Island Regional Library, Sidney Third Thursday of each month at 7 p.m. http:// sidneysistercitiesassociation.com.
Yoga with Ensemble Wellness Sidney Studio
Yoga for different skill levels. Call 250.898.6772 for details.
Workshop: Is CoHousing for You? McTavish Academy of Art
28 & 29
1720 McTavish Road, North Saanich Led by Dr Margaret Critchlow, Founding Member of Harbourside Cohousing, the workshop allows you to meet with people who are developing cohousing communities on Vancouver Island and learn more about this opportunity. Free Info Sessions about Ravens Crossing Cohousing (Sidney) and West Wind Harbour Cohousing (Sooke) are included. $195/household (couple), discounted to $145 for singles. http://bit.ly/ICFYsep2019; https://www.ravenscrossingcohousing.ca/
The Connection Project
Mary Winspear Centre
2243 Beacon Avenue, Sidney Founded and organized by Victoria poet and advocate Emily Olsen, The Connection Project, which kicked off last year, is a storytelling event on the subject of mental wellbeing. Itâ€™s based on the idea that through sharing and connecting with one another through stories, we are better off as individuals, as families, and as communities. Event proceeds will go to the Saanich Peninsula Youth Clinic. theconnectionproject.ca. SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 89
Lets Get Cooking! Look for our TC READER RECIPES special section in the Times Colonist October 8 & December 10!
August 13, 201 9 A Special Sup plement
Winner of the $400 Gift Card from Capital Iron!
A collection of delicious recipe s submitted by our readers that wil l deďŹ nitely blo w you urr taste buds aw ay!
Featured Recipe by Chef & Times Colonist writer Eric Akis
PROUDLY SUPPO RTED
Email your recipe to: firstname.lastname@example.org Visit: recipes.timescolonist.com for contest details
Great Meals st Great Organiz art with ation!
Next Deadline to Submit: Noon, Sept 27 CALL FOR A
TO SUBSCRIBE: 250.382.2255 â€˘ 1.800.663.6384 â€˘ TO ADVERTISE: 250.380.5358
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Mentio n this a when bookin d ensure g you re to c e our pr omotio ive nal rate!
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We are located in The Sidney Pier Hotel 9805 Seaport Place, Sidney, BC 250.655.9797 â€˘ email@example.com 90 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
Sidney by the Sea Run: Fun for Everyone! This year's Sidney by the Sea Run will undoubtedly be an exciting event for runners, joggers and walkers of all fitness levels. Taking place on September 22, the event will be welcoming participants of all ages and abilities, offering an 8k and a 5k, as well as a kids run. With a two-hour time limit for the 8k, this event is perfect for beginners who are starting their running journey. If you are even slightly nervous about participating in an organized race for the first time, then this event will be a great opportunity for you to overcome that fear. For first timers, that feeling of accomplishment you will get from crossing the finish line will be unlike anything else you've ever experienced before. In addition to being a safe place for beginners, the Sidney by the Sea Run will also attract some elite runners and competitive athletes looking to get personal bests. With cash prizes available for the top runners in the 8k, this race will definitely be fun to watch. If you are training for the Goodlife Fitness Victoria Marathon on October 13, then the Sidney by the Sea Run will provide you with a great opportunity to test out your legs before your big day. Since it takes place three weeks before the Goodlife Fitness Victoria Marathon, not only will you have plenty of time to recover from this race but you will also get a better understanding of where your fitness level is. During marathon training, you will have done a lot of longer and slower runs, which means that the Sidney by the Sea Run will be a great way to keep your taper interesting. By the time you get to the start line of the Sidney by the Sea Run, you will be in marathon taper mode, which means that you can use it as an opportunity to do an 8k or a 5k time trial. Participants in the 2019 Sidney by the Sea Run can expect to be mesmerized by the stunning ocean and mountain views, receive finisher medals, enjoy fantastic post-race festivities and eat delicious food. Events like these also offer great opportunities to make friends with like-minded people who have the same interests as you. If you love the ocean and enjoy being part of the community, then you definitely do not want to miss this fun event for the whole family. To register, go to www.sidneyrun.com. Looking forward to seeing you there! by Yana Hempler
Taoking it t reet the St
6 th Annual
Charity Road Hockey Event Congratulations to the Winning Teams & Prize Winners! On June 8th, teams from the Saanich Peninsula and surrounding communities competed at the Mary Winspear Centre in Sidney to raise $25,000 ($125,000 to date) for
ponsor S s u o r e Gen s to o u r k n a h T M a ny
Bret’s Wacky Inflatables | Dino Lab | Four Frames Photo Booth | Fresh Cup Roastery Café Jenner Chevrolet Buick GMC | Lifestyle Markets | Panorama Recreation | Peninsula Co-op Phillips Soda Works | Richardson GMP | Save-On Foods | Snowdon House Gourmet & Gifts Stem to Stern Massage | TeamWorks | TELUS | The Ocean 98.5 | The Prairie Inn Thrifty Foods | VandeRuyt Wealth Management Group | Victoria Airport Authority
RAFFLE Vancouver Canucks Peggy Yelland & Associates Inc. is Delta Vancouver Suites a local Saanich Peninsula accounting firm which provides:
• • • • •
Personal & Corporate Income Tax Bookkeeping/ Payroll/ Bill paying Financial Statements Consulting & New Business Advisory Construction Specialists
Garden City Tree & Landscape | Scotty Plastics | Scotiabank | Platform Properties | Hear - Central Saanich Staff speak: Mandarin, French, Greek, Tagalog, Dutch, German, Norwegian and Punjabi
KIRBY KIDS TOURNAMENT TEAMS Basic Returns
starting at Kirby’s Source for Sports | TD | Monk Office | Seafirst Insurance Brokers (5 Slips Maximum) No Necessary Holy Cow Communication Design | UNIFORAppointment 333BC $100 value 50% discount
personal tax preparation call us: 250-652-7845 102-7851 east saanich road www.peggyyelland.com saanichton, b.c. v8m 2b4
See www.sea si demaga zi n e.ca fo r m ore SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 91
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Your Neighbourhood Liquor, Wine, Cold Beer and More Store! Knowledgeable, Friendly Staff | Loyalty Program | Extensive Selection | 9am - 11pm Every Day
2134 Keating X Rd 250-652-4400
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92 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
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498 Old Island Hwy 250-391-4458
CRASH Regatta The annual CRASH Regatta (Challenging Racing And Social Happenings) is hosted by the Sidney North Saanich Yacht Club (SNSYC) and will be held at the Port Sidney Marina in the heart of Sidney's waterfront from September 13 to 15. This event provides the best challenging experience for the Vancouver Island sailboat racing community. The Regatta involves up to 50 skippers and their boats, including over 200 sailors and crew. Crews comprise seasoned racers as well as younger novices ready to take the reigns from their more experienced mentors. Boats arrive from as far away as Victoria, Washington State, Vancouver and ports north of Nanaimo. The fleet includes boats from 19 to 40 feet, one design race boats, multi hulls, performance cruising boats as well as a recreational cruising boat fleet who have their own less congested start for those racing novices who want to get involved in the racing scene for the first time. There is lots of close call, inter-boat competition in the racing fleet during each race, with each fleet having as many as five races per day. Over the course of the twoday event there are as many as five different fleets racing at once
on the bay courses for lots of action visible from the shore line and two piers in downtown Sidney. The CRASH Regatta is supervised by a professional on-water race management team, led by International Race Manager John Abel and a team of SNSYC volunteers. This event is one of 13 sanctioned races in the Vancouver Island Racing Series that includes approximately 300 boats over the course of the overall series held from March to October each year. This sailing community event is a non-profit event managed entirely by volunteers from Sidney and the surrounding communities to keep costs for participants to a minimum. Many local businesses support this event through donations and prizes with participants, volunteers and SNSYC members being loyal customers supporting these businesses all year long. A big winner of this regatta is the Parkland Secondary School Marine Education Program. Any funds collected beyond hard operating costs is donated to the school's Marine Program giving students a look at future careers in the marine industry. Photo courtesy John Philion. SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 93
SUDOKU Middle of the Road
1 6 2 8 3 4 8 1 7 9 3 5 6 7 3 6 4 8 3 7 3 6 6 4 5 5 6 2 7 9
Puzzle by websudoku.com
8 1 1
9 2 5
6 7 9 2 4 3 1 2 4 8 6 4 2 3 5 7 9 1
Puzzle by websudoku.com
KEEP YOUR BRAIN HEALTHY The Alzheimer's Association recommends doing puzzles like Sudoku to strengthen brain cells and the connections between them. Each Sudoku has a unique 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. So must every column, as must every 3x3 square. *Sudoku Solutions may be found on page 81.
All ages and speeds welcome Everyone receives a technical souvenir shirt, finisher medal and virtual race bag Post Race Festival including awards & entertainment
Sunday, Sept 22nd
www.sidneybythesearun.com CHARITY PARTNERS
SPONSORED BY by the sea
94 SEASIDEMAGAZINE.CA | SEPTEMBER 2019
With so many photos, recipes and stories to make you lick your lips, it's always a joy putting together this issue that focuses on food! Food has always been a passion for me. I'll have you know I earned my Brownie "Hostess" badge, making dinner for friends, when I was about eight! I was always baking cakes, cooking crumbles, helping with jam and marmalade making. The pleasure was in the creating, as much as the eating. However, there's another side to my food story. Since the age of about 14, I have been on every kind of diet you can imagine. So many years of worrying about every bite. Feeling afraid of fat (or carbohydrate, or sugar). Always in a struggle between how I felt about my body, and how I feel about cooking. How many people do you know who have a healthy relationship with food? I try not to diet anymore, or let myself slip into that diet mindset where every mouthful becomes a mental battle. But we're surrounded by messages about what we should and shouldn't eat. Sitting waiting for an appointment recently, this message was up on the wall: "You are what you eat so don’t be fast, cheap, easy or fake." Oof ! That's a real kick in the guts! And confirms what I always feared most: that as well as hating myself for being weak and eating the things I shouldn't, it seems everyone else is thinking I'm easy and cheap too. It's sad to me that food – a basic necessity of life – has become such a topic for judgement. As Sue says in her "First Word," so many memories are connected to food; it's the way we celebrate and come together. So share an ice cream cone with your grandchild or a hot dog at the fairground; you can even eat candy floss, I certainly won’t judge you! **Editor's note: in the August 2019 issue the story "Panorama Recreation: An Invitation to Opportunity" was mistakenly attributed to Jesse Holth. It was in fact written by Jo Barnes.
b e D
Editorial Director SEPTEMBER 2019 | SEASIDEMAGAZINE.CA 95
SIDNEY All Care Residence We’re All About Care … Here at Sidney All Care Residence we believe that having high quality, delicious food enhances our Residents’ quality of life. Our talented Dietary team show they care every day by working hard to create a variety of dishes from a menu based on the preferences and cultures of our Residents, using only the freshest ingredients in our “from scratch” kitchen. Contact Judy Peterson at 778-3512505 to book a tour today, have a lunch on us and see for yourself the difference our cooking makes in your day.
Anita Westover - Support Services Manager
2018 Crystal Award for Outstanding Customer Service
All Care, We Care, I Care!
Proudly Offering Long Term, Respite and Palliative Care
778.351.2505 • www.allcarecanada.ca • 2269 Mills Rd, Sidney
Think of our publication as an extra dimension of our community space, a place where the voice of the Saanich Peninsula is treasured and cel...
Published on Aug 29, 2019
Think of our publication as an extra dimension of our community space, a place where the voice of the Saanich Peninsula is treasured and cel...