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Letters CVRD Utilities I know that our water meets standards, but the quality has gone down the drain. CVRD doesn’t seem to care about that! The water is drinkable, and that is good enough for them. That we must have water filtration (because our water used to come exclusively from Stocking Lake) is actually known for at least 10 years. CVRD staff were not capable during that very long time period of resolving this issue at an acceptable price. Now a solution has to be found “quickly,” which costs us all dearly. Many people in Saltair are very angry because we were all kept in the dark about this pressing issue. As a taxpayer, I feel that I don’t get my money’s worth from CVRD. - Hans Nelles
Bull Kelp feature I’ve been meaning to send you a thank you since before the article came out! We so greatly appreciate you and your team bringing light to this incredibly important topic! It was lovely having the opportunity to meet you and Bob in person and to get you out on our vessel to see a little bit of the Territory and what we’re doing. When the issue was published, John and I were flooded with messages from family and friends about us being on the cover. Please thank Bob Burgess for the incredible photo; it’s the cutest photo of John and me! -Kali Brauckmann, Marine Division Coordinator, Snuneymuxw First Nation
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Rainbow Skiff (the only remaining Royal Navy skiff-gig in Canada) makes an elegant splash at the 2026 Victoria Classic Boat Festival. Photo: Maritime Museum of BC
OOPS! Our apologies. In the TAKE 5/Oct issue we mistakenly identified a photo of the Dorothy tender as being that of the Rainbow skiff-gig. Both of which Robert Lawson and the Ladysmith Maritime Society had restored. So here, with our apologies is the correct photo. See above. - Editor Send your letters to editor@take5.ca Please note that letters may be edited for space and legality and do not necessarily represent the opinion of TAKE 5 or its affiliates.
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Bigger, brighter, drone show returns for Festival of Lights BY MARINA SACHT The sky over downtown Ladysmith is about to get a lot busier. Ladysmith & District Credit Union (LDCU) is once again sponsoring the drone show that is the climax of Light Up night, Thursday, Nov 26, the start of Ladysmith’s Festival of Lights. This year’s show will feature 400 drones, up from 300 last year. “It’s a sponsorship that we feel is worth doing, and the community deserves it,” said Michael Robinson, marketing director of LDCU. “It’s a light show in the sky. It’s the culmination of the launch of the festival. What could be better than that?” Last year’s show was among the first drone shows on Vancouver Island and
Drone on! A small sampling of the drones that will be in the show at Ladysmith Festival of Lights. Photo courtesy of Pixel Art Animations.
the first in the Mid-Island. Michael said the reaction made the decision to return an easy one. Busy coordinating the credit union’s parade float, he caught only part of the show from near the credit union’s office. “It exceeded all my expectations,” he said. “The commentary of people around was like, ‘Oh, wow.’ That was very gratifying to hear.” The show is again being produced by Pixel Sky Animations, a Vancouver company run by what Michael called “a young group of people” with a remarkable skill set.
The extra 100 drones allow for larger, more sophisticated images and smoother transitions between them. This year’s show will also run a little longer. Michael has seen a preliminary storyboard, and admits the line drawings left him wondering how the team would pull it off. “They’re the experts,” he said. He wouldn’t reveal much, except that the credit union’s mascot will make an appearance: “Let’s just say Sunny will be there.” The biggest change may be that the audience gets a role. Organizers are planning an interactive element, though Mi-
chael is keeping the details under wraps. “Think of Tinker Bell,” was the only hint he offered. “It’s beyond what we’ve done before and beyond what fireworks could ever do. You turn it from a spectator sport into a participating sport.” The credit union has long been known for sponsoring the festival’s fireworks finale. When fireworks were no longer possible two years ago, LDCU sponsored entertainment instead, before switching to drones last year. “If you want something in the sky, it’s got to be drones,” Michael said. He added that a winter show suits the technology: the skies are dark, and coloured lights tie naturally into Christmas and the Festival of Lights. LDCU is covering the show on its own this year. Michael said the credit union is cautiously exploring whether cosponsors could help in future, but only the right kind. “The show is for families and community, about Christmas. It’s not an advertisement,” he said. “Who wants to see a bunch of logos in the sky?” Last year the show was advertised for 9 p.m. but began around 8:45 p.m., once the parade wrapped up early, and some people missed it. This year there will be no set start time. The drones will launch right after the parade ends. The good news is that there’s no bad seat. “Anywhere on the street, you can see it quite clearly,” Michael said. This year is the festival’s 39th. The Festival of Lights began in 1987, when Bill Fitzpatrick and a few Ladysmith merchants decided the town needed more festive decorations as part of a heritage revitalization project. •3 p.m.: Craft fair opens at Aggie Hall, 1110 First Avenue, and First Avenue closes to traffic •6:40 p.m.: Kinsmen Light Up Parade
along First Avenue, from Methuen Street to the roundabout •After the parade: LDCU drone show Live entertainment, food vendors and a new 50/50 raffle round out the evening. The lights stay up until the second Sunday in January. Full details at ladysmithfol.com.
Holden Lake Farm & Garden Hosts Inaugural Country Market Holden Lake Farm & Garden is launching its first Country Market, an 11-day holiday event celebrating local makers and small businesses. Browse handmade gifts and festive finds, pick up holiday planters and poinsettias, join a Make & Take workshop, or take a break at the coffee station and food trucks. The farm is open daily, but artisan vendors will attend only on select dates. Artisan Market Days run Thursday to Sunday, Nov. 19 to 22 and Nov. 26 to 29. Check holdenlakefarm.com or the farm’s social media for the vendor list and each maker’s dates before you visit. November 19-29, 2026 | Daily, 11 a.m.-4 p.m. | Free admission 2257 Yellow Point Road, Nanaimo, BC 250-323-2255,events@holdenlakefarm. com | holdenlakefarm.com
Take Sip Challenge to Win The Regional District of Nanaimo (RDN) is encouraging residents to bring reusable cups to local coffee shops and cafés through its Sip Smart Challenge, with three prizes up for grabs. The 60-day contest runs until Dec. 6. It aims to build lasting reusable habits and supports the RDN’s waste diversion goal of 90 per cent. Participants pick up a Sip Smart stamp card at an RDN facility or at a participating coffee shop or café, and get one stamp each time they use a reusable cup. Each stamp counts as an entry. Cards can be submitted at a Sip Smart drop box at an RDN facility, or as a photo emailed to zerowaste@rdn.bc.ca. First prize is a $500 gift certificate to a local grocery store, restaurant, coffee shop or café, or a $500 credit toward RDN recreation programs or transit passes. Second prize offers the same choices at $250. Third prize is a basket of sustainable items valued at $175. More details can be found at at getinvolved.rdn.ca/sort-smartbc. ca.
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Rotary Beverage Recycling Nearly two years ago, former Rotary presidents Ken Greig and Marshall Butcher proposed refurbishing a 20-foot shipping container to collect beverage containers, with the refund proceeds supporting community initiatives. Inspired by similar programs run by other Rotary clubs, the Ladysmith club approved the project. Local support was immediate. Peter Richmond donated the use of property next to Country Grocer, accessed off Symonds Street across from the Aggie parking lot, where the club prepared the site. Members spent several months repairing, cleaning and painting the container at CAL Transport, which assisted with logistics and delivered it to the site. Residents began dropping off recyclables right away. To share the proceeds, the club invited local non-profits to volunteer for sorting shifts in exchange for funding. The Orcas Swim Club signed up first, followed by groups including the Festival of Lights, LRCA, Ladysmith Chargers, LAFF, Supportive Lifestyles, Ladysmith Marine Rescue Society, Ladysmith Community Gardens Society and the Ladysmith Historical Society. Rotary members Frank Ercul and Deborah Robertson colead the sorting operation. Volunteers sort between 2,000 and 3,000 bottles, cans and milk jugs each week, and club members take the sorted materials to the Junction Bottle Depot. Each month’s sorting typically brings $1,000 to $1,500 to the participating organization. Non-profits or community groups interested in taking part can text Gerry Beltgens at 250-739-3887 for details or download an application at https://ladysmithrotary.org/
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Yellow Point Singers Celebrate 30th Season With ‘Joy, Wonder and Noel’ The Yellow Point Singers will begin their 30th season with their annual holiday concert, Joy, Wonder and Noel, on Sunday, Dec. 13, at Cedar Community Hall in Nanaimo. The afternoon program mixes fresh versions of holiday favourites, beloved traditional pieces and new works. Organizers say the music is meant to leave listeners with a heartfelt glow. Island Time, a local saxophone quartet, will join the choir on stage. The group’s repertoire stretches from medieval to modern music. Conductors Doug Roszmann and Cheryl Satre will lead the singers, with accompanist Pippa Williams. The choir
says the concert is designed to lift seasonal spirits and promises great family fun. The choir began in 1997, when parents of graduating students wanted to keep singing together. It rehearses weekly at Cedar Community Hall and presents two concerts a year, in December and early May. Doors open at 1:30 p.m. and the concert begins at 2 p.m. The hall is at 2388 Cedar Road. Tickets are available from choir members, with limited availability at the door. Ticket requests are by text only at 250-537-7919.
Ladysmith’s Winter Book Fest Is Back There’s only one thing better than curling up with a good book on a dreary winter afternoon, and that’s meeting the author who wrote it. That’s the idea behind the Ladysmith Winter Book Fest, which returns for its second winter outing on November 21, 10am to 3pm, at the Eagles Hall. “This is the third Ladysmith Book Fest overall. After the first Winter Book Fest, we couldn’t wait a whole year, so we held one in the spring too,” said organizer and crime mystery author Jackie Sharp. “Each time we hold an event, we
Author James Burwash. Photo: Marina Sacht
get more readers, and more enquiries from authors who want to be part of future book fests. Word is getting out that Vancouver Island is home to an amazing community of talented writers.”
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Readers will find books in just about every genre. Whether you love romance or twisty mystery plots, the Book Fest has you covered. History buffs, fantasy fans, and readers who like to browse will all find something to take home. And because every book is written by a Vancouver Island author, you’ll be supporting a local entrepreneur too. It’s a fantastic place to get a head start on your holiday shopping, and remember to buy a gift for yourself! There are prizes to be won. Most authors will be running their own giveaways, so be sure to stop by every table. New this year is the Reader Passport. Pick one up when you arrive, visit each author to collect a stamp or initial, and once your passport is full, you’re entered to win a prize. It’s a great excuse to chat with every writer in the room, and you never know who your next favourite author might be.
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The Calendar Man BY EVAN SHUMKA Bob Burgess is up by 4:00 a.m. most mornings. He packs his camera and hits the road to photograph the sunrise. Bob’s wildlife and landscape photos are known from the calendars he and his wife, Diane, put out annually, which raise money for local charities. He also photographs for Take 5. “My grandfather gave me a Brownie camera when I was eight years old,” he says. “I fell in love with just getting out and playing with it, and that hobby has lasted me my entire life.” His grandfather had an ancient Zeiss Ikon that he’d purchased before they came over from Germany. “He just thought it was something that his grandson could do.” Turns out, his grandfather was right. Over the years, Bob has photographed extraordinary landscapes and animals. After retiring, he and Diane travelled to every province and territory, as well as 35 states in the USA. Newfoundland, he says, was a particularly great place to photograph. “Almost moonscapelike” is how he describes it. “The lighting there is just different.” The Arizona desert also stood out to him. “Each April, all of the cacti go into bloom,” he says. Bob is well accustomed to travel. His father was in the military. They moved from Calgary and lived in Montréal, Ottawa, Slave Lake, and even had a three-year stint in Germany. “I’ve never been afraid of moving to a new community,” he says. As a young man, he planned to join the military. But some medical issues arose and changed his plans. Those issues have given him much grief over the years but have also formed the way he approaches life. “It gave me the desire to do all of those things I did,” he says.
Bob Burgess behind the camera. Photo submitted.
“That also is one of the reasons why I live life for the day— that I know it can be cut short dramatically, as I had a son who passed away when he was 10.” Bob went on to work in law enforcement and later in banking and firefighting—not your usual combination. Nature photography helped him through the intense work. “It allowed me to
get rid of some of that pent-up stress or feelings that I had about a particular call we might have been on.” He’s always been drawn to nature as a subject, since he first started taking pictures as a boy. “It gives you an opportunity to see things that a lot of people don’t see,” he says. “For example, how female elk look after their little ones. Or how any of nature’s creatures look after each other.” It was mainly Diane’s idea to start putting the calendars together. They started five years ago. Bob gives thanks to Steve Wilkinson from Ladysmith’s Pharmasave for selling the calendars
there. Each year, they aim to cover the cost of printing the calendars and donate the rest to a local charitable cause. The first year, they donated to the food bank. “Two years ago, we did a Christmas for a family and gave a little eight-year-old girl her first bicycle,” says Bob. Another time, a young man needed help going to trade school to become a welder. Bob’s library sits at about 108,000 photos, sorted by month. Every September, Diane goes through and selects which pictures will go in the calendar. Meanwhile, Bob keeps waking up before dawn, taking his photos and making us all look good.
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For example, leftover chicken doesn’t have to mean eating the same chicken dinner three nights in a row. You can turn it into soup, chicken salad, sandwiches, a stir-fry, or chicken pot pie, or add it to pasta or rice. The same basic ingredient can become several completely different meals.
Cook Once, Eat Several Times
Tips to Beat the Grocery Bill BY PAUL LEGACY One of the simplest ways to save money on groceries is to plan your meals before you go shopping. You don’t have to plan every breakfast, lunch, and dinner for an entire week. Even planning four or five dinners can make a noticeable difference. When you shop without a plan, it is very easy to buy things because they look good at the time. You may also buy ingredients that you already have at home, or purchase something for one meal without thinking about how you will use the rest of the package. Before you know it, the refrigerator is full, the grocery bill is higher than expected, and some of those foods end up in the garbage.
Check What You Already Have Before you make your shopping list, take a few minutes to check your refrigerator, freezer, and pantry. You may be surprised at how much food you already have. I like to start with the foods that need to be used first. If I have vegetables that are getting older, leftover cooked meat, or something in the freezer that has been there for a while, I try to build a meal around it.
Another useful approach is to cook once and plan for several meals. If you are making a roast, cook enough to have leftovers. The first night might be roast beef with potatoes and vegetables. The next night, the leftovers can become hot beef sandwiches, a stir-fry, beef and vegetable soup, or a filling for a pot pie.
Buy Ingredients, Not Just Meals One of the biggest changes you can make to your grocery shopping habits is to start looking at food as ingredients rather than individual meals. When you start looking at food this way, you may find that your grocery budget stretches much further.
Make One Ingredient Work Several Times One of the secrets to saving money is learning how to use an ingredient in several different ways. Ground meat is a good example. At one of our local stores, I can sometimes buy four packages for $20, choosing from ground chicken, hamburger, pork chops, or sausages. When ground chicken is part of the deal, I often buy it because there are so many things I can make with it. Cabbage is another inexpensive and versatile food, particularly in the fall. When cabbage is cheap, I like to make cabbage rolls using ground chicken. But
I don’t stop there. If I have cabbage mixture left over, I can turn it into meatballs or patties. Those can be cooked and frozen for another meal. This is a good example of why it is worth thinking beyond the original recipe. A small amount of leftover food can often become the starting point for something completely different. You can also freeze cooked ground meat in small portions. Instead of freezing everything together, divide it into meal-sized amounts. Later, you can add it to tacos, spaghetti sauce, chili, soup, casseroles, or rice. I buy a package of chicken backs, usually two to a package, for around $4 or a little more. From that inexpensive package, I can make five to seven litres of chicken stock, plus a surprising amount of usable chicken meat. Once the chicken is cooked, I remove the meat from the bones. The stock can be used for soup, rice, gravy, or even for roasting potatoes and vegetables. The meat can become a large pot of soup, a stir-fry, shredded chicken for sandwiches, or a chicken pot pie. I use good-quality double-zip freezer bags and remove as much air as possible and freeze the bags flat. I usually freeze the stock in one- or two-cup portions and label each bag with the amount and date. That way, I don’t have to thaw five litres of stock when I only need two cups. If you are careful about food safety and the bags are suitable for reuse, you can wash and dry them thoroughly after use. Because mine are already labelled, I can use them again for the next batch. In our next issue: put your freezer to work, bake your own bread, and grow a little of your own food. Follow Paul Legacy’s food blog: A Legacy in Thyme on Facebook.
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Local Food Experts Share Their Best MoneySaving Tips Everyone wants to eat well, but rising grocery costs are making it harder for households to stay on budget. The pressure is real. Canada’s Food Price Report 2026 projects that a family of four will spend about $17,600 on food this year, or roughly $1,460 a month, including some restaurant meals. Food prices are up 27 per cent in five years. We asked two local food experts how they keep their bill down without giving up flavour. Their answers share a common thread: cook the basics, buy what is in season and waste as little as possible.
Cook the cheap basics Kate Poirer of the Cedar Farmers Market builds her week around a few inexpensive staples, starting with potatoes and poultry. Potatoes are cheap, plentiful and easy to grow, she says. Cube them, toss with plenty of oil and spices, and roast at 425 to 450 F until soft inside and crisp outside. A whole chicken or turkey can cost as little as $1 to $2 a pound. Sear or roast it at 450 F to seal in the juices, then finish low and slow, covered. Save the bones for broth
stock up on sales and learn to cook the basics. Learn to taste, too, and to balance sweet, salt, sour and umami.
Food is ordinary, and extraordinary
Vicky Parks aka Farmer Vic. Photo submitted.
and soup, and fill the freezer. Stir rice noodles and a scoop of chunky peanut butter into that broth for a knockoff peanut ramen. Beans are her go-to. A can of mixed beans costs about $1.50, and dry bulk beans cost even less. Most of us do not get enough fibre, Poirer says, and beans can replace the meat in any recipe. Plain Greek yogurt keeps well past its best-before date, and discounted tubs near expiry are still fine. Turn it into savoury dips or sweet breakfast parfaits. Russian kale grows all year and is good fresh or cooked, as are woody herbs. Apples can last for months in the fridge, depending on the variety, so stock up. Put it all together in homemade tortillas, which are quick and easy. Fill them with beans, chicken and kale, then drizzle on a lemon-garlic yogurt dressing and add whatever else is in the fridge. “This is basically what I eat every day, every week,” she says, with more salad and tinned mussels for iron. Her final advice: watch the flyers,
Vicky Parks, known as Farmer Vic on social media, says saving on food starts with paying attention. “Since we started travelling around the Cowichan Valley filming Farmer Vic Van Island, we’ve started looking at food differently,” she says: where it comes from, when it was picked, who grew it and how much gets wasted. Cooking can feel like a lost art, she adds, but turning a handful of fresh ingredients into a great meal is deeply satisfying. That is the idea behind her Cowichan Farm to Table series. Local food also tastes different. Produce shipped long distances is often picked before it is fully ripe, while food grown close to home can stay on the plant longer. Eating locally does not have to cost more, Parks says. She plans meals around what is already in the fridge, and some scraps go to the chickens. Instead of choosing a recipe and then buying everything for it, she looks at what is fresh, affordable and in season and builds from there. In the growing season, tomatoes, cucumbers and zucchini are plentiful and cheap, and she has even seen boxes of apples offered for free. Facebook Marketplace can be a useful resource, as people often have more fruit and vegetables than they can use. Gleaning programs, food-sharing groups and neighbours who trade what they grow are also options. Once you connect with growers in the community, you realize how many food resources are around us. Follow Farmer Vic Van Island on Facebook for local videos and stories from around Vancouver Island.
Chai Memories, Blended in the Cowichan Valley BY JACKIE ELLIOTT What is the story behind the business and what inspired you? My name is Shanti Bremer, and I am the founder and owner of Shanti Chai & Co, a family-run business in the Cowichan Valley. The inspiration began in childhood, when family friend Pravin would stay with us and brew an afternoon pot of chai from his Mumbai family’s recipe. The aroma of cardamom, cinnamon, cloves, and black tea simmering with milk and sugar would fill the house. We would sit down together to enjoy a warming, nourishing cup, and those memories still stand out today. In my teens and early twenties, I travelled to India three times, visiting Pravin’s family and exploring the country, where I especially loved trying chai from local chaiwalas (chai vendors). About 10 years ago, I missed authentic chai. I started sourcing whole spices and teas and experimenting with blends based on what I remembered. My family sampled them, and one day we all agreed: “That’s it!” Our Original Chai Blend was born, and with it, Shanti Chai & Co in 2017. What do you offer and what makes you different? Original Chai Blend remains our flagship, joined by three specialty chai blends (Golden Turmeric Chai, Candied Ginger Chai, and Rose Petal Chai), plus a full line of organic herbal blends and teas. Everything is hand-blended in the Cowichan Valley, and we are truly family-run. My herbalist mom creates some blends (“Mom’s Garden Blend” was her answer to
the question, “What healthful herbal tea would you make from your own garden?”), my sweetheart comes up with names (“Fireside Blend” for our winter black tea), and our six-year-old twin daughters help at events like Providence Farm’s Annual Christmas Craft Fair in Duncan. How do you work with your customers? We don’t have an in-person shop, but our products are available online at www.ShantiChai.com and at local grocery stores and cafés. More than selling tea, we want to share a love for finding your perfect cup, whether brewing a pot of chai or slowing down to steep something nourishing. We hope our teas create special moments, just as those early cups of chai did for me: family, friends, warmth, and yes, a few extra teaspoons of sugar snuck in! Do you have an event, special offer? We offer free local delivery on orders of $75 or more at ShantiChai.com, and free Canada-wide shipping on orders of $89 or more with the code FREESHIP2026. Free personalized gift notes are also available at checkout. Where can people find you? For information, recipes, or orders, visit www.ShantiChai. com. Locally, find us at Pomme Natural Market (Duncan, Nanaimo), Island Pastry Haus (Chemainus, Lake Cowichan), Great Greens Farm Market (Cowichan Bay), Wild Poppy Bistro (Ladysmith), Left Coast Fashions (Ladysmith), Salt Spring Natureworks (Salt Spring Island), Telegraph Harbour Marina (Thetis Island), and Edible Island Whole Foods Market (Courtenay). Interested in carrying our products wholesale? We’d love to hear from you! Email shantichaiandco@gmail.com.
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Letters Long Way Home from the Trenches BY VIRGINIA PERSSON LADYSMITH ARCHIVES During World War I, mail delivery was a highly organized and massive operation. Letters and parcels helped keep troops’ morale up in the trenches and boost the spirits of those left at home. Over 400 young men enlisted from the Ladysmith area alone. John Weaver Rogers (co-founder and owner of Ladysmith Trading Company) enlisted with the 88th Victoria Fusiliers in December 1914, then joined the Canadian Expeditionary Force in March 1915. He was posted overseas to France in early 1916. John’s brother, Will, joined the British Expeditionary Force and also ended up in the trenches. Family members depended on letters to prove that their loved ones were still alive. Parcels and money from home were eagerly awaited and greatly appreciated. Army rations were hardly palatable, and army pay often did not arrive on time. Over the war years, John Weaver Rogers and his brother Will sent letters home to their two sisters. The letters, now housed in Ladysmith Archives, are dated from Feb. 29, 1916, to Nov. 11, 1918. The following excerpts are from letters that Weaver (his family called John by his middle name) and Will sent to their sisters while fighting in the trenches. Conditions in the trenches were horrendous. However, soldiers avoided being overly descriptive so as not to worry the family they left behind. In the letters, Weaver and Will describe their experiences in their own words.
Jack Rogers in centre, May 1915. Photo: Ladysmith Archives
Snow, frost and rats FRANCE, FEB. 29, 1916 - “Dear old girl, We’ve had the time of our lives this last spell in. The last 4 days have fairly convinced me that we have still the winter to come. I mean winter as regards snow and frost. Our last 4 days have been a general snowstorm and frost. The trenches are about knee-deep in snow, for it drifts into them off the ground like water off a duck’s back. All the time during the night we
have to keep firing our rifles, instead of occasionally, to keep the oil from freezing. I believe I have told you there’s as many rats to the square yard as days in a month and they afford good targets (moving) for us.”
Mud to the waist FRANCE, MARCH 9, 1916 “Dear old girl, Thanks very much for your last letter and parcel received a few days ago. Once again, the parcel arrived at midnight, while we were in the trenches and my chum and I happened to be on sentry at the time. It was a devilish cold night, and our last meal was partaken of several hours previously. The parcel was soon opened and, after I gave my chum a small piece of cake, he remarked, ‘Kit, you’ve saved my life.’ I thought the same myself. Well, we’ve had a terrible time this last spell. We took over another front in this neighbourhood and relieved a regular battalion. We had marched a good distance before coming to the communication trench. We had those hip boots on, and it was hard going. The communication trench was half full of mud, and in several places we went past the top of our gum boots so that the mud poured over the tops. Several fellas got stuck for they hadn’t strength to get out. They had to stay until they could get out. Some of them fainted and one or two almost ‘kicked the bucket.’ Those, about four of us, had to pull out. The stretcher bearers carried them away. We accomplished the 3 miles of trench in as many hours. Our platoon was in support of the company, so did not go actually into the firing trench; the remainder of the night was spent chiefly in carrying parties, of which I was a member. In the morning, another fellow and I had to go through the remaining 200 yards of communication trench with a two-cot load on our shoulders. It’s a marvel we got there. It had been snowing and freezing like (hell) all night, and we had to break the ice. It was past our waist in mud, and it took the best part of an hour to do those 200 yards. On reaching the trench, we found the fellows literally half dead, and the thermos urn of tea we had brought them revived them slightly. We were to have done 4 days in but could only last for two. The party that relieved us, Dick Weaver’s Battalion, was 6 hours late, so men in both fire trenches and support were pretty well-done in. Needless to
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say, I didn’t refuse the two rum rations during that spell. After about 30 hours’ rest, we moved on to another village, in reserve to our battalion, which had taken over again, and today we go once again into the line; this time our platoon goes into the fire trench. So, Nancy, you can see, although we are in no big attacks such as Ypres or Verdun, we’re not having a very easy time. Don’t worry because I’ve given you this description, which is not stretched in the least, because that only makes things worse. Only remember that your young brother has the strength and endurance of, shall I say, the average man, and as long as possible, he’ll do his little share. After a few days’ rest, we shall be all right again, and maybe someday things will smile on us, and the conditions under which we are now existing will change for the better.”
“Buried alive” MARCH 9, 1916 - “Dear Annie, That one pound note came through and will come in first class, for men can buy food in this place, not to mention drinks and such aids to happiness. My chum is still around, having been wounded slightly in the hand. We two are hanging in pretty well, though we’ve been buried alive by Fritz and he has done everything to no purpose. The gas turned back on him the other night, and our artillery certainly helped it along. Missiles of every description, almost deafening; only a shout could be heard.” (Later — a new page.) “We are really out for rest at last and billeted on a large farm. A good one kept fairly clean and a respectable sort of a barn to sleep in. The parcel was very welcome and arrived at a most opportune time, Annie, for it came when I was about ‘all in’ and the doctor had given all the men — on that night ‘No duty.’
Beyond a touch of shell shock due to exposure to the worst trench fire yet experienced on this front, to quote your newspaper’s ‘official reports,’ and a few bruises and scratches from shrapnel, I’m pretty well all right.”
Over two years later — better news at last. NOV. 11, 1918 - “Nancy, the war is over, and I am safe and well. Rejoice again. What, well, I should say so, just a little bit. Sometime today, when peace was declared, I was right in M— where this war started, my child. The whole town went crazy. Thousands and thousands witnessed the ceremonial entry of our division; flowers, flags, cigars, cigarettes, whiskey and beer were forced upon our men. Never have we lived through such days. I thought I would send you a line to assure you that I’ve not done anything foolish, such as becoming a casualty during these last days of the war! It seems so wonderful — one can hardly comprehend it. Yesterday at this time the Boche was bombarding this town and killing civilians. Tonight, I guess, he is scuttling for Germany with his tail between his legs. Please send me some money when you write: ‘beaucoup’ celebrations, comprey! “All love and good wishes. Weaver.” John Weaver Rogers returned to Ladysmith after the war and went on to run Ladysmith Trading Company, a successful business that lasted over 80 years. Many other Ladysmith soldiers perished in battle or came home so damaged that they were unable to live normal lives. On Remembrance Day, we need to recognize their sacrifices and appreciate the freedom that they fought so hard to maintain.
Two Sisters, One Colourful Space at Violet Wild Cannabis Co. BY JACKIE ELLIOTT What’s the story behind your business? We’re Terra Maibach and Sonja Riddle, sisters, business partners, and the owners of Violet Wild Cannabis Co. in Chemainus, BC. Our story began in 2018, when we stepped away from demanding, high-stress careers to explore what we wanted our next chapter to look like. Terra brought her passion for cannabis, while Sonja brought her business experience and entrepreneurial spirit. Together, we envisioned a business that reflected who we were: colourful, creative, and unapologetically unique. After navigating municipal approvals during the COVID-19 pandemic, we opened our doors on April 30, 2021. What started as an idea between two sisters has grown into a business rooted in connection and community, a space where people can feel comfortable just being themselves. What makes you different? We offer a carefully curated selection of cannabis products, including flower, pre-rolls, edibles, beverages, extracts, vapes, CBD products, topicals, and accessories. We’re passionate about showcasing craft cannabis from local BC growers and accessories from local artists. What truly sets us apart is our approach to customer service. We don’t believe cannabis retail should be transactional; we believe it begins with connection. Our team takes pride in being knowledgeable, approachable, and genuinely interested in helping people find what works for
them. We want customers to leave feeling confident. What do customers experience? We want everyone who walks into Violet Wild to feel welcomed immediately. Whether they’re a first-time consumer unsure where to start or an experienced enthusiast looking for something specific, they deserve the same care and attention. We take the time to understand what someone is looking for and what questions they have. We explain products in everyday language and offer personalized recommendations. Some customers want to explore and learn; others know exactly what they need and want a quick visit. We respect both. Our goal is to meet people where they are, build genuine relationships, and make them want to come back. Our motto, “Stay Wild,” captures everything we stand for: stay true to yourself, celebrate what makes you different, and feel free to be who you are. Tell us about your upcoming Legacy Makers episode We’re excited to share that Violet Wild will be featured in an upcoming episode of Legacy Makers, airing in November 2026 through Inside Success. This feature is an opportunity to share our story, the journey of building Violet Wild as sisters, and the values that guide us. We’re proud of how far we’ve come and excited to reach a wider audience. Visit Inside Success TV for more about the series. https://insidesuccess.tv/categories/legacy-makers Find us on socials through our website, and follow along for product highlights, store updates, and a little Violet Wild spirit. Whether you’re local to the Cowichan Valley or visiting Vancouver Island, come say hello. We’d love to meet you.
When the Forest Sleeps BY JAMIE POLLARD As autumn settles over the forest and temperatures fall, many animals prepare for one of the year’s most challenging seasons. Food becomes harder to find, and daylight hours grow shorter. Some animals migrate or stay active through winter, while others enter a state of dormancy. Hibernation is one of nature’s most remarkable survival strategies. Hibernation lets animals conserve energy when food is scarce and temperatures are low. Metabolism slows, and heart rate, breathing rate, and body temperature typically decrease as well. Not all animals hibernate the same way, though. On Vancouver Island, garter snakes, black bears, and bats each have their own winter strategy.
Garter snakes (Thamnophis spp.) are ectotherms, meaning they rely on their surroundings to regulate body temperature. In the colder months, they retreat into sheltered sites called hibernacula, such as rock crevices, burrows, and old drainage pipes, where they can survive for months without food. For garter snakes, this dormancy is known as brumation rather than true hibernation. Vancouver Island’s black bears (Ursus americanus vancouveri) take a different approach. Before entering their dens, bears spend autumn feeding to build up fat reserves. Once inside, their heart and metabolic rates drop significantly, but their body temperature falls by only a few degrees. This keeps them somewhat alert to disturbances while still conserving substantial energy. Little brown bats (Myotis lucifugus) seek out caves, abandoned mines, or other protected underground spaces where conditions stay cold, stable, and humid. As insects disappear, the bats retreat to these hibernacula and enter deep torpor, which more closely resembles garter snake brumation than true hibernation. They live off fat reserves built up over summer but still awaken periodically. Though their strategies vary, the goal is the same: conserve energy.
A blanket of snow at Wildwood Ecoforest deters above ground activity for many forest-dwelling creatures. Photo submitted.
As the forest grows quiet, wildlife is not disappearing but sheltering in the ground, in rocky crevices, and in dens. When spring returns and food becomes plentiful, metabolisms will increase, activity will resume, and the forest will awaken once again. Join us at Wildwood on November 22 for our second annual Holiday Wreath Workshop! Decorate handmade frames of invasive English ivy with bits and pieces you’ve collected from Wildwood’s trails. Go to www.ecoforestry. ca/upcoming-events to register.
Dance like nobody’s watching BY MARINA SACHT On Thursday evenings, the Cedar Community Hall is dimly lit, quiet of conversation and full of movement. Dance Temple, a drop-in conscious dance gathering, is wrapping up its third year in the community. Facilitator and DJ Cedar Mathias describes Dance Temple as “a space that upholds inclusivity,” open to all ages, abilities, genders and backgrounds. “It’s really like a sanctuary where we can be authentic, where we can express ourselves through movement and dance.” The Cedar gathering belongs to a network of Dance Temples across BC and beyond. They first began on Salt Spring in 2010, started by Naomi Jason. Mathias joined in 2013 as a facilitator and DJ. After moving to Ladysmith about five years ago, Mathias found the area had no regular weekly dance offering, and launched Cedar Dance Temple. It will begin its fourth year in the new year. Each night follows a similar routine. Dancers arrive to ambient music, and light facilitation helps them settle into their bodies. Then the music takes them on a journey of about an hour and a half. It starts slowly, builds to a peak around the halfway mark, then winds down until the room ends in stillness. A closing circle follows, which is optional. Some people stay to share how their evening felt, and others head home. A different DJ leads each week, and is also a movement facilitator. Mathias says each brings a different mix of genres and tempos, and “each song that comes on is a different invitation for
movement.” Mathias calls the practice conscious or ecstatic dance. It is unfacilitated, so Mathias doesn’t consider it dance therapy, but it can be therapeutic. “It really depends on the intention of each person that’s coming,” Mathias says. Whether you come for a workout, for fun, or to work through emotions Dance Temple is a nonverbal, sober space that practises a consent culture, which Mathias says sets it apart from a club or other dance event. The hall is kept dark, so dancers can move with their eyes closed or connect with others. First-timers are encouraged to wear comfortable layers and bring a water bottle, and they’re welcome to bring a yoga mat. Benches and chairs line the room for anyone who wants to sit. “You’re welcome to move as little or as much, slowly or quickly, as you need in each moment,” she says. Over the years Mathias has watched dancers’ movement open up and new friendships blossom. “Eventually a community starts to form.” Mathias, who is also a clinical counsellor and somatic therapist, describes Dance Temple as “an intentional, judgement-free space where you are invited to connect with yourself, practice mindfulness, and see where your body takes you.” “I’m very aware of how much our bodies store – memories, traumas, our sense of self – and as well an incredible wisdom,” Mathias says. Whether dropping in from time to time, or making Dance Temple part of your weekly routine, dance as a practice has the capacity to be incredibly healing and nurturing on many levels.” Dance Temple runs Thursdays at the Cedar Hall from 6:45 pm. Above right: Dance Temple organizer Cedar Mathias. Photo: Bob Burgess.
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