Boulevard Magazine, Central Island Edition, SUMMER 2019

SUMMER 2019

CENTR AL ISL AND LIFE AT ITS FINEST

SUMMER SPIRIT Living on the wild side

WHAT'S COOKING? Trends for fresh and functional kitchens

NATURE CALLING

DREAMY DESSERTS

Unique home embraces connection to land, sea

It’s strawberry season!

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CONTENTS 48

56 FEATURES

On the Cover Photo by Darren Hull Model Kim Noseworthy, photographed at the beach near The Wickaninnish Inn, Tofino.

26 NATURE CALLING

48 UNTAMED SPIRIT

Six-sided home embraces connection to land and sea

Resort fashion that is as feminine as it is carefree.

By Darcy Nybo

By Lia Crowe

36 PRETTY THINGS

Styling by Lia Crowe

UNTAMED SPIRIT

48

Pots and plants at Robin Knox’s Old Farm Garden Centre

By Tess van Straaten

40 WHAT’S COOKING IN

THE KITCHEN?

Ideas for trendy kitchen updates

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SUMMER 2019

By Lauren Kramer

56 DREAMY STRAWBERRY DESSERTS

A pleasure to make and a pleasure to eat

By Chef Heidi Fink

26

22

16

DEPARTMENTS 8 OUR CONTRIBUTORS 2 EDITOR’S LETTER

Hanging with our new friend Marie

By Susan Lundy

14 inspiredSTYLE

Judy Linford

By Katherine Suna

16

inspiredEATS

70 TRAVEL FAR

A passion for flavours of the valley: Ian Bloom

High Road to the Arctic: The Dempster Highway

By Angela Cowan

By Darren Hull

19

inspiredHEALTH

78 FRONT ROW

Saving Face

By Pamela Durkin

What’s on this summer

By Sherry Conly

22 InspiredPEOPLE

86 SECRETS AND LIVES

Genevieve Charbonneau

A touch of Glass

By Sean McIntyre

Brian Dusch

By Sean McIntyre

90 BEHIND THE STORY

By Izabel Kazenbroot-Guppy

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SUMMER 2019

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OURCONTRIBUTORS

JEN CLARK MAKEUP ARTIST/ STYLIST: UNTAMED SPIRIT

PAGE 48

“One model, three days (in paradise) and six looks allowed for the creative juices to flow. It’s not the first time I’ve been fortunate enough to work with our model, Kim Noseworthy. She can pull off such versatility. Rather than getting complacent with makeup on an extended shoot, Kim inspired me to go deeper and find ways to bend the rules.” Jen is a Victoria-based makeup artist.

C E N T R A L I S L A N D L I F E AT I T S F I N E S T SU M M ER 2019

GROUP PUBLISHER Penny Sakamoto

PUBLISHER Mario Gedicke

ANGELA COWAN WRITER: INSPIRED EATS

PAGE 16

“Chatting with Ian about his locally driven and ever-evolving menu at The Ainslie made me so hungry! I’m particularly excited to take a trip to Duncan and try out the Fried Chicken and Waffles on the newly opened patio.” Angela Cowan is an award-winning writer and freelance editor who contributes regularly to Boulevard magazine. Find her on Twitter @angela_m_cowan.

“Spring and summer come alive in the Central Island region, and this summer is no exception with multi-day events and activities designed to delight and inspire. Treat Dad to an afternoon of classic car-gazing at the annual Father’s Day Show n’ Shine,embark on Denman Island’s home and garden tour, camp out at Cumberland Wild, or experience the very best of the Cowichan Valley during a late summer wine festival.” Sherry works as a copy and content writer, and her works can be viewed at westcoastcopywriting.ca.

SHERRY CONLY WRITER: FRONT ROW

PAGE 78

LIA CROWE STYLIST: UNTAMED SPIRIT

PAGE 48

“There was no end to the inspiration while shooting our fashion story in Tofino at the Wickaninnish Inn. There were magical forests dripping with rain, windy beaches and golden sunsets.” Lia is a stylist, creative director, photographer and writer.

250.891.5627 info@blvdmag.ca

EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CREATIVE DIRECTOR Lily Chan

DESIGN Lorianne Koch Michelle Gjerde Cara Robbins Tammy Robinson ADVERTISING Mario Gedicke Vicki Clark

Andrea Rosato-Taylor Pat Brindle

CONTRIBUTING Lia Crowe

WRITERS

Angela Cowan Sherry Conley Pamela Durkin Heidi Fink Darren Hull Lauren Kramer Sean McIntyre Darcy Nybo Katherine Suna Tess van Straaten

CONTRIBUTING Lia Crowe PHOTOGRAPHERS Don Denton

Darren Hull

Izabel Kazenbroot-Guppy

DON DENTON PHOTOGRAPHER: DREAMY STRAWBERRY DESSERTS

PAGE 58

HEIDI FINK WRITER: DREAMY STRAWBERRY DESSERTS

“Summer is almost upon us and so is strawberry season. Anyone who lives on the island knows that locally grown berries are incredibly delicious on their own or in a recipe, so this issue’s strawberry feature is timed perfectly. Photographing this feature was a visual exercise in red, and sampling the recipes was a reminder of the summer pleasures to come.” Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.

“Writing this ahead of strawberry season, we had to use imported strawberries in the recipe testing and photographs, but still ... everything was so good, and I just got more excited for strawberry season than ever. It’s coming soon!” Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

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Victoria Boulevard ® is a registered trademark of Black Press Group Ltd. All rights reserved. No part of this magazine may be reproduced without the publisher’s written permission. Ideas and opinions expressed in this publication do not necessarily reflect the views of Black Press Group Ltd. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents, both implied or assumed, of any advertisement in this publication. Printed in Canada. Canada Publications Mail Product Sales Agreement #42109519.

Tel: 250.381.3484 Fax: 250.386.2624

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SUMMER 2019

OURCONTRIBUTORS

DARREN HULL

IZABEL KAZENBROOT -GUPPY

PHOTOGRAPHER: HIGH ROAD TO THE ARCTIC

PHOTOGRAPHER: INSPIRED STYLE

PAGE 70 “The Dempster Highway was one of the hardest road trips I have ever done, and I am already planning my return trip back this September. The North is a place I need to understand further.” Darren is an editorial and commercial photographer, who has earned a reputation as one of Canada’s top image makers, with work informed by a strong sense of storyline.

PAGE 14 “Judy’s store is an adventure and a home all in one. I used her beautifully curated items as the backdrop to the images. Her warmth fills the whole store.” Izabel is a photographer and graphic designer from Vancouver Island.

LAUREN KRAMER

SEAN MCINTYRE

DARCY NYBO

WRITER: WHAT’S COOKING IN THE KITCHEN?

WRITER: HEART IS A TOWER

WRITER: NATURE CALLING

PAGE 22

PAGE 26

PAGE 40 “An avid (and under-praised!) executive chef in my family kitchen, I was thrilled at the opportunity to learn about the hottest kitchen trends when I interviewed island decorators for our story on kitchen renovations.” Based in Richmond, BC, Lauren writes about food, travel, aquaculture and motherhood for consumer and trade publications in Canada and the United States.

“Genevieve Charbonneau’s Heart is a Tower embodies the best of Vancouver Island’s folk roots sound. Speaking with her showed me the kind of magic that happens when creativity and lifestyle coincide.” Sean is a freelance writer based on Salt Spring Island. He enjoys writing about the people, places and flavours of Canada’s West Coast.

“This hexagonal home was created to take full advantage of the ocean views and the living space — and what a space it is.” Darcy Nybo is a freelance writer, writing instructor and coach, and an editor. When she’s not playing with words, she’s usually out in her garden or exploring the Island with her dogs.

KATHERINE SUNA

TESS VAN STRAATEN

WRITER: INSPIRED STYLE

WRITER: PRETTY THINGS

PAGE 36 PAGE 14

“Meeting Judy, owner of Romancing the Home Interiors, was so much fun. Her decor shop was full of unique pieces that made me want to spend hours looking at it all. In fact, I did spend hours there, and bought a couple sets of sunflower fabric napkins, and the most delightful smelling soy candle. If you’re visiting Parksville, I highly recommend popping in for a visit.” Katherine is a freelance writer and stylist living in Nanaimo.

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“I’m always inspired by people who decide to take a chance and try something new. For Robin Knox, it was buying a garden centre — despite a lack of retail experience — and growing it into a successful business. Her best gardening tips are also great life lessons.” Tess is an award-winning journalist and television personality who has had the privilege of interviewing people for more than two decades.

EDITOR’SLETTER

Hanging with our new friend Marie

BY SUSAN LUNDY

I

PHOTO BY LIA CROWE

’VE long enjoyed the thrill of have grandchildren and they want to join eliminating “stuff” — purging a swim team? (You’re right, Marie, that the house. I used to do this bin has to go.) annually, and in those years I also have a bin full of my daughters’ my shelves gleamed with the special sports T-shirts, saved with some absence of “things.” vague idea that I’d use them to make But then my new husband and I quilts and present them as high school combined two houses into one and I graduation gifts. I can’t sew and they suddenly had two or three of everything graduated high school eight and 10 years from couch to can opener. Not to mention ago. (Yes, I hear you, Marie.) his T-shirt collection. And his baseball The immediate benefit for me as we hats. And his coats for every possible began Marie-Kondoing our house (there’s weather scenario. the verb!) was eliminating clothing. And I knew I was in trouble as we packed now able to see all my clothes at once, up his Calgary house and I sorted through I’m actually wearing a wider variety of a kitchen drawer, discovering five different things. I also went through my jewellery bottle openers. collection. I couldn’t cull much of it, but I I held them out, saying, “I don’t think realized that even though I work at home we need five. Which ones can we toss?” and don’t dress up often, my jewellery He paused and looked at them for a brings me great joy, so why shouldn’t I very long time before pointing to one and accessorize my sweats-and-hoodies homesaying, “I guess I could let that one go.” office attire each day?

At our new home, kitchen drawers suddenly burst with utensils, For those looking beyond Marie Kondo to improve their living closets were stuffed, and we could barely navigate our way around environment, this edition of Boulevard checks in with interior boxes in the storage room. designers to find out what’s trendy in the world of kitchens. Or get And so it was with great joy a few months ago that I sat my the “vibe” in homebuilding excellence as we celebrate some of the husband down to watch the first winners and nominees in the annual episode of Tidying Up, Netflix’s Canadian Homebuilders Association’s At our new home, kitchen series featuring Marie Kondo, who Vancouver Island VIBE awards. has become so celebrated her name Also, check out a stunning six-sided, drawers suddenly burst with is practically a verb. Now, you can nature-inspired home in Ladysmith utensils, closets were stuffed “Marie Kondo” your house. and, in our Inspired Style pages, meet To be honest, I could only and we could barely negotiate Judy Linford, owner of Romancing the stomach one episode of the Netflix Home Interiors. our way around boxes in the series. Marie is sweet but the There’s a lot more to feast your eyes drama-ridden family agonizing over upon in the following pages. Meet storage room. its first-world problems induced Brian Dusch, Robin Knox and a few eye rolls. However, I did Genevieve Charbonneau. manage to coax my husband into a clutter-freeing mood (so sexy!).

Travel the Dempster Highway to the Arctic Circle with Although much maligned in some quarters, Marie Kondo — the Boulevard photographer Darren Hull and join him and the author of a bestselling book also called Tidying Up — offers some fashion team on an exclusive trip to the Wickaninnish Inn in good ideas. The clothes in my bedroom drawers are now rolled Tofino. Consider ways to soothe and smooth aging skin; feast (rather than folded and stacked), allowing me to actually see on strawberry desserts and learn about a new Duncan-area everything at once. I’ve delivered five bags of excess clothing and restaurant. Discover the best of “what’s on” in the mid island this household items to charity; filled our recycling bins several times summer. over (mostly paper — why was I saving all those files?) and tossed Back at our house, the Marie-Kondoing is going to be a lengthy some garbage. process — especially for my husband as he considers each item for For those who don’t know the Marie Kondo technique, it a very long time. involves determining whether or not items bring joy to your life.

I’m not much for “things,” so this was easy.

Susan Lundy has been writing stories since she was six years My issue is sentimentality. Tucked away in a storage bin, I still old. She has a degree in creative writing from the University of have my daughters’ swim team gear. Since swim team was about Victoria, and after working for many years as an award-winning a dozen years ago, and they’re adults now, those caps and goggles journalist, is now a magazine editor, author and freelance writer. aren’t going to make it past their foreheads. But what if some day I 12

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SUMMER 2019

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INSPIREDSTYLE

with

JUDY LINFORD,

OWNER OF ROMANCING THE HOME INTERIORS

BY KATHARINE SUNA | P H OTO S BY IZABEL KAZENBROOT-GUPPY

BEAUTY

NECESSARY INDULGENCE: Manicures and pedicures. MOISTURIZER: NUXE Crème Fraîche de Beauté. SCENT: COCO Mademoiselle, Chanel. MUST-HAVE HAIR PRODUCT: Aveda Smooth infusion.

FAVOURITE MAKEUP-BRAND: Lise Watier.

TOP 3 PRODUCTS YOU TRAVEL WITH DAILY: Sunglasses, my favourite fragrance in a travel size bottle, Evian bottled water.

STYLE INSPIRATIONS

FAVOURITE ARTIST: Allan Myndzak.

FAVOURITE MUSICIAN: Bruce Springsteen.

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ALKING into Romancing the Home Interiors, you can’t help but feel inspired to redecorate your house.

From linens, wall art, lighting and a top soy candle line, it’s not hard to walk out of the store with something special.

“I’ve been told I am very good at displaying products,” says Judy Linford, owner of the home decor shop in Parksville. “In my store I have contemporary, farmhouse, shabby chic and vintage styles that I’m able to flow together cohesively. I would definitely say that’s my strength.”

Now celebrating her first year of business, Judy says, “My vision was always to have a small home decor shop. Before opening the store I was painting furniture. I really enjoyed taking old pieces that people were discarding and up-cycling them into something beautiful.”

Judy took this passion and, with support from her close friends, opened the store in March, 2018. She believes that “home is where your story begins, and you should love where you live.”

When it comes to her personal style, Judy says, “I’m naturally eclectic in style too, and love to mix it up with more classic pieces. Comfort is really important to me, so I tend to sway towards looser fitting clothing and natural fabrics.”

Judy’s favourite part of her job is meeting and helping new

READING MATERIAL

customers, and watching their eyes light up as they look around the store.

“I have many people say that they just feel so good when they come into the shop. I take it as a compliment — having that connection with the customer feels so great. It validates all the hard work.”

She adds: “I want people to enjoy the experience of shopping here. I have customers come to the store in the hopes it will make them feel better. By chatting and sharing ideas, we hope to offer a great experience.”

When Judy isn’t pouring her heart out in her store or offering workshops, she can be found outside.

“I love to garden, so tending to the grounds around the shop keeps me busy.”

Going for drives and exploring the island often takes Judy to beaches, where she enjoys relaxing on a blanket, with her picnic basket and a good book. Visits from her sons allow Judy to slow things down and enjoy little things like cooking meals for them and their appreciative appetites.

Throughout her journey, Judy has learned that by staying true to her passion, along with hard work and amazing supportive friends, anything can happen.

“You just have to close one door for another one to open, and make sure to continuously evolve and grow,” she says.

FASHION

GO-TO OUTFIT: Black pants which can go with many top options. ALL-TIME FAVOURITE PIECE: A piece probably from Zara’s.

MOST RECENT SHOE PURCHASE: Yellow shoes by Creation of Minds.

FAVOURITE PURSE: Prada. FASHION OBSESSION: Leather jackets. ACCESSORY YOU SPEND THE MOST MONEY ON: Shoes. TOP 3 ITEMS ALWAYS FOUND IN YOUR PURSE: Measuring tape, notepad and pencil.

WHAT DO YOU READ ONLINE FOR STYLE OR INSPO: Instagram. LAST GREAT READ: A Man Called Ove by Fredrik Backman.

BOOK CURRENTLY READING: The Lost Girls of Paris by Pam Jenoff.

FAVOURITE BOOK OF ALL TIME: Lord of the Flies.

LIFE

FAVOURITE LOCAL RESTAURANT OR CAFE: Final Approach Restaurant, Qualicum Beach. FAVOURITE COCKTAIL/WINE: Dirty Martini.

FAVOURITE FLOWER: Hot Lips (a favourite of hummingbirds too). FAVOURITE CITY TO VISIT: Athens. FAVOURITE HOTEL: Shangri La – Vancouver. FAVOURITE APP: Ripl.

FAVOURITE PLACE IN THE WHOLE WORLD: “Could be almost anywhere when I’m with my sons.” FAVOURITE THING TO DO ON YOUR FREE TIME OR DAY OFF: “Put the top down in my car, pack a picnic, blanket and book, find a quiet beach and just relax.”

FAVOURITE THING TO DO ON A SELF-CARE DAY: Play golf.

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INSPIREDEATS

“I really wanted to promote the Cowichan region and the produce we grow here, as well as support the breweries and distilleries in the area. That’s our scheme — to put the Cowichan Valley on the map.”

A passion for the flavours of the valley Opening The Ainslie has been a life-long dream

BY ANGELA COWAN | P H OTO S BY D O N D E N TO N

Chef Ian Blom at his new restaurant, The Ainslie, in Duncan. Above, right, Blom’s albacore tuna tataki with black garlic shoyu, radishes and lime oil.

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OR Chef Ian Blom, opening his own restaurant has been a long dream in the making, and it was always meant to be a family affair. He and his wife, Kimberly, met in culinary school, and it quickly became a mutual goal; this past November, that dream became a reality when The Ainslie opened its doors in downtown Duncan.

Named for their five-year-old son, the couple’s restaurant is a tri-generational business, co-owned by Ian’s mother, Heather, and propped up by Kimberly’s tireless efforts behind-the-scenes.

The Ainslie offers up a unique fusion of fine dining menu items in a relaxed atmosphere, something Ian says hasn’t really been available in Duncan before, and it has been met with great support from the community in its first few months.

“There’s been a couple restaurants that have been ‘fine dining,’ but as far as downtown goes, it’s a lot of pub food and sushi restaurants,” he said.

The lunch menu in particular has a lot of comfort-food based dishes that offer a delicious twist, like the Fried Chicken and Waffles, marinated in soy buttermilk, with an aged cheddar waffle and thyme-infused honey. Or the Tomato Soup and Grilled Cheese, made with heirloom tomatoes and caramelized fennel, and a sandwich of house onion bread, caramelized onions, Haltwhistle cheese and pesto.

“I’m testing out what people like to eat in the Cowichan Valley,” he said. “Sandwiches, really good burgers, comforting foods. People can come and feel like they’ve been filled up without a lot of grease.”

And with a menu that changes regularly, any dish on offer is guaranteed to include the freshest and most seasonal ingredients available.

Ian, who grew up in the Cowichan Valley, wanted to highlight the incredible abundance of his hometown as much as possible in designing the dishes.

“I really wanted to try and promote the Cowichan region and the produce we grow here, as well as support the breweries and distilleries in the area,” said Ian. “That’s our scheme — to put the Cowichan Valley on the map.”

“Working in Victoria, even when I was in Calgary, we were importing stuff from the Cowichan Valley,” he added, explaining it just made sense for him to focus on developing a business here. “I love living here and I wanted to give back. I love the community.”

With summer just around the corner, the team at The Ainslie is excited to promote their newly opened patio, a gorgeous, tucked-away spot surrounded by the restaurant’s gardens. It’s the perfect spot to drop in, relax and indulge in some amazing food.

“I just want to show people that you can have great food and not be overwhelmed by the restaurant itself. You can come in and be completely relaxed in an environment where you’re treated like family, with food that can stand up to any food in the world,” he said. “Flavour and fresh and seasonal, those are always our keys and passions. And it’s definitely a passion-based business.” boulevardmagazines.com |

SUMMER 2019

17

inspired HEALTH

Saving Face

BY PAMELA DURKIN

“Pharmaceutical-grade Vitamin C serum … can help prevent and reverse some signs of sun damage and also works to protect our skin from … environmental damage.”

T

HE glorious summer sun — who doesn’t love it? Well, to be truthful, I’m rather ambivalent about the sun’s powerful rays. I embrace the radiant warmth they give off, but I’m wary of their ability to age my skin.

Since turning 40, I’ve been diligent about sun protection — slathering myself with sunscreen and even buying a sun parasol. My efforts to ward off those age-revealing lines and wrinkles do not erase the simple truth, however. Some signs of aging are inevitable with advancing years, even for those disciplined about sun protection.

This is because as we age collagen and elastin fibres break down and skin loses its elasticity and firmness. But before you rush out to buy an expensive cream that promises to boost your collagen production and tighten your skin, let’s look at what really causes wrinkles and what actually works to prevent and reverse those bothersome smooth-skin foes.

While the sun might not be to blame for ALL the signs of visible aging, it certainly is the “chief culprit” in making us look older. According to cosmetic dermatologist Dr. Mark Lupin, up to 90 per cent of visible aging is caused by the sun.

“The sun’s rays accelerate the removal of collagen from our skin by increasing enzymes in the skin that degrade collagen production,” he explains.

Unfortunately, as we age, our collagen production naturally slows, and excess sun exposure speeds up this process. And the evidence of its harm isn’t always immediately apparent — sun damage happens gradually and can cause wrinkles and lines decades after the peak of sun exposure. That’s why it’s important to start applying sun protection at an early age and to do it year round —something few of us do.

“Most people don’t make the most of their sunscreen,” says Lupin. “For the face, you have to use a nickel-sized amount of broad spectrum sunscreen with a minimum SPF 30, and reapply it every two to four hours throughout the day, all year

long —even in winter,” he emphasizes.

As for the chemical versus natural sunscreen debate, Lupin cites both as being effective if they’re used properly, but notes that natural sunscreens, like micronized zinc oxide and titanium dioxide, screen a broader range of ultraviolet light than their chemical counterparts. And when it comes to natural products, it might surprise you to learn that topical Vitamin C is another weapon that can be added to our sun-protection arsenal.

“Pharmaceutical-grade Vitamin C serum is something I highly recommend,” says Lupin. “It can help prevent and reverse some signs of sun damage and also works to protect our skin from another aging factor — environmental damage.”

Environmental pollution can influence skin aging too, as can genetics, smoking, alcohol consumption, poor diet and even stress. However, even if we inherit good genes and avoid the rest of these youthrobbers, Father Time would still, eventually, inflict us with the tell-tale signs of aging.

“The simple things we all do everyday — like frowning, squinting, smiling — over time cause dynamic wrinkles,” Lupin explains.

Dynamic wrinkles are caused by contracting the muscles in your face and they disappear when the muscles are relaxed. This is why Botox, the ultimate facial relaxer, is so effective at erasing typical dynamic wrinkles like frown lines and crows feet. In addition, with advancing age, common facial movements form even deeper ridges known as static wrinkles. These typically show up on the cheek area, around the mouth and on the neck. Unfortunately, with age, skin also tends to “thin out” and lose fat making it appear less “full.”

These changes can cause sagging and wrinkle “folds” that often appear between the nose and mouth, and under the eyes.

If all this sounds rather bleak — fear not. While there is a lot of hype and false claims associated with anti-aging skin care products and treatments, there are options — from minimal to more involved treatments — that can help us achieve a more youthful look. boulevardmagazines.com boulevardmagazines.com | M | AY/J SUMM UN ER E

2019

19

Retinoids

Let’s take a look at the basics and sort myth from fact.

Moisturizers Facial moisturizers won’t reverse existing wrinkles or prevent new ones from forming. At best they will hydrate your skin, which helps “plump” the face, thereby reducing the “appearance” of fine lines. Dermatologists agree that most of the claims for expensive moisturizers do not hold up to rigorous science and they are no better at providing hydration than less expensive drug store brands.

However, when shopping for a good moisturizer there are some key ingredients that help to boost its “plumping ability.”

“Creams that contain hyaluronic acid — a sugar molecule that supports the skin due its ability to bind water — can improve hydration,” cites Dr. Lupin.

In addition, ceramides, which are waxy lipids in the top layer of the skin that act as a protective barrier and help the skin retain water, are another great moisturizer add-in. As we age, our bodies produce less ceramides, compromising the skin barrier and leaving our faces vulnerable to harmful environmental components and inflammation.

One family of ingredients you can eschew when choosing a cream is peptides. Although they’ve garnered a lot of press as anti-aging superstars, peptides — which are the naturally occurring building blocks of protein in skin — have not lived up to the claims and there is no significant supporting scientific data to suggest they truly work.

Retinoids (the umbrella term for retinol products) remain the gold-standard for topical anti-aging treatments for good reason — they work. Numerous studies have shown they can help stimulate collagen, improve pigmentation, thicken thinning skin and improve the skin’s texture.

And according to Lupin, their reputation for being “harsh” is undeserved. Even those with sensitive skin can use the new low percentage retinols — and yes, they’re just as effective as higher percentage formulations.

“All you need is a 0.3 per cent retinol to see good results, more is not better,” says Lupin.

Elective cosmetic treatments Hollywood A-listers rely on treatments like Botox, dermal fillers and lasers to keep their faces line-free and camera ready because these procedures do work — although their effectiveness comes with a significant investment. In addition, there are risks associated with these various treatments ranging from minor bruising and irritation to infections. What’s more, a less than pleasing look can result if done by the wrong hands. To guarantee good results, it’s critical to seek out the care of a board-certified cosmetic dermatologist.

It’s also critical to point out that a positive attitude is also crucial for putting your best face forward —,after all, nothing creates a youthful glow like being happy and self-confident!

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INSPIREDPEOPLE

Tower HEART IS A

Songwriter draws inspiration from the homestead

BY SEAN MCINTYRE | P H OTO S BY L I A C R OW E

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Genevieve Charbonneau at her home in the Cowichan Valley.

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OMETIMES the decisions we make on a daily basis are determined by our surroundings. Weather affects our mood, people influence our perspective and lifestyle dictates our health and wellbeing.

As much as we may be subject to the whims of our surroundings, the inspiring homesteading journey of singer-songwriter Genevieve Charbonneau is a reminder that, in the end, it’s us who ultimately hold the power to shape the people and places that surround us.

When she isn’t on tour, chauffeuring three kids to and from school or working part-time at a local winery, Genevieve is at home, writing the next chapter of her life at the Twisted Vine Homestead in the Cowichan Valley.

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Time and space that had been devoted to imagining, planning and building her home suddenly became available for other creative pursuits. That’s when, in 2014, she began to really channel into the writing process.

“We’ve built this kind of authentic, organic, unintentional community,” she says during an interview at Duncan’s lively and eclectic Coffee on the Moon.

The journey began nearly 15 years ago when Genevieve and her partner, pregnant with their first child, returned to Victoria after a nine-month van trip to Mexico had morphed into two years aboard a yacht that took them around the world. The couple knew they weren’t interested in city life but weren’t quite ready to take the plunge and go completely off-grid in the British Columbia wilderness. A short journey over the Malahat to the Cowichan Valley, it turned out, offered the perfect compromise.

Whether it was the trails of Victoria’s Beacon Hill Park, the crashing waves along Dallas Road or summers spent camping with her mom and siblings up island, Genevieve has long had an appreciation for wild spaces.

Genevieve and her partner teamed up with her sister-in-law and spouse to buy a 10-acre piece of forestland near the Kinsol River. A blog post from the homestead’s early days recounts a three-month battle to clear broom amid towering cedar and fir trees.

“When we weren’t out getting soggy with loppers in hand, we were scheming in the relative dryness of our trailers,” she writes. “As the winter gave way to spring, our first buildings began to crop up: a rustic outdoor kitchen and a woodshed.”

Genevieve’s first-born has just turned 14, and she also has an 11- and nineyear-old. The homestead is ripe with fruits and vegetables and building is pretty much done, although perpetually unfinished.

“We were all involved in the building process and that was super empowering in a way that was unexpected to me,” she says. “I always knew that I could do something like that, but to actually have done it was a really great feeling. I felt really fuelled.”

When construction of the main house was complete, a giant creative space in 24

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Genevieve’s mind opened up. Time and space that had been devoted to imagining, planning and building her home suddenly became available for other creative pursuits.

That’s when, in 2014, she began to really channel into the writing process.

“We didn’t have TV or high-speed internet so we never entertained ourselves that way. Every night we’d have a campfire or, if it was cold outside, hang out inside around the fire, and we jammed a lot,” she says. “I was just sort of inspired by our life. By the community, by the friends that we had, the people who were growing food, and everyone searching for deeper meaning and trying to find connection.”

Her latest album produced from her journey at the homestead is Heart is a Tower, Genevieve’s second fulllength solo album. The folk roots sound is ripe with notes bred through time spent enjoying the natural world and reflections on a life without regret.

The album began as a collection of B-sides that Genevieve played for fellow songwriter Jack Connolly. Jakc suggested re-recording the vocals in a state-of-the-art studio at nearby Shawnigan Lake School. Once that was done, they redid the guitar tracks and a new album emerged with assistance from Steve Smith, a Seattle-based, Grammy Award-winning sound engineer, who works part-time with students at Shawnigan Lake School.

“We ended up redoing the whole thing,” she says.

The result is an album rooted in folk and old-time country with bluegrass rhythms, Americana and a tinge of pop. Songs turn effortlessly from insightful love ballads to rollicking political hootenannies. As a trained actress, dancer and long-time member of the multi-award-winning Balkan Babes, Genevieve is an accomplished singer with strong stage presence.

“My songs are pretty lyric driven, and I’m really drawn to folk music because it’s really accessible and creates a platform for the lyrics to be heard. Other genres are more about the music itself,” she says. “I love the music, and I want the music to fit my lyrics and convey a message, but I’m definitely message-driven, hopefully without being preachy.”

First and foremost, however, is the sense of satisfaction and gratefulness she receives from listeners who’ve connected with her music. Receiving news from people inspired by her journey and empowered to embrace the unknown is what makes it all worthwhile, and offers welcome reassurance that she’s made the right choices along the way.

“I think the idea for any songwriter is to have someone recognize something from what you’re saying and have that resonate with them, move them emotionally or open their mind just a little bit to another possibility, or even just to make someone a little bit happier.”

Genevieve Charbonneau’s Heart is a Tower is available now. Visit her website, genevievecharbonneau.wordpress. com, for more information about the album, tour dates and some valuable homesteading tips.

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HOTPROPERTIES

NATURE CALLING

Stunning, six-sided home embraces connection to land and sea

BY DARCY NYBO | P H OTO S BY D O N D E N TO N

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“It was a great design — and then we had to make it work structurally. There were areas of the house that weren’t square and a lot of math and geometry was involved. We took the entire home down to its original framing.”

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Quick Facts: # bedrooms: 3 # bathrooms: 3 full, en suite and 2 half 1 den 1 media room Sq. ft. of home: 5,000 Sq. ft. of deck: 1,800 2-car garage fireplaces: 2 – 1 wood and 1 gas reno/build time: 16 months items saved: fireplace and structural open beams

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VERY now and then you find the perfect lot with a home that screams for a renovation. Clare and Brent Carson found just that in a six-sided home in Ladysmith.

“We fell in love with it immediately,” Clare says. “[The previous owners] had taken advantage of the ocean views and the small peninsula on the lot, but not as much as they could have. We went one step further and opened up the space to take full advantage of the views from the property.”

Indeed, the views are breathtaking. A pair of deer wander onto the small wooded peninsula in front of us as Clare describes some of the activity they see from their home.

“Just the other day we had a pod of four orcas come through. We’ve seen gray whales out here too. There are usually seals in the bay as well as sea lions, otters, deer, eagles, herons, woodpeckers, loons and dozens of other birds. We are keeping the whole area off the deck in its natural state for the animals.”

No matter where you are — in the kitchen, dining room, office or living area — there’s a view of the ocean. Nature is in full abundance here. The lot has a microclimate perfect for Garry oak and arbutus, making it highly representative of life on Vancouver Island.

Chris Lundy, of Westmark Construction Ltd., helped create the Carson’s dream home.

“Brian Hemingway, a noted Vancouver architect, was an integral part of the team and conceptualized the design of the house as per the owners’ vision,” Chris says. “It was a great design — and then we had to make it work structurally. There were areas of the house that weren’t square and a lot of math and geometry was involved. We took the entire home down to its original framing. There was also an intensive seismic retrofit to meet current codes.”

“When we first saw this place, I envisioned expansive decks,” Clare says. “The deck is my favourite place. It’s a living space for us. It doesn’t matter what

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the weather is doing … It faces so many angles that we can always find a comfortable area. There is also a glass overhang to protect us from rain. Every morning the sun rises over De Courcy Island and it’s stunning.”

But there is more to this hexagon-shaped house than the views.

“We love the work Mari Kushino Design did on designing the interior of the home,” Clare says. “I love to cook and I love a big space to cook in. I’ve always wanted a house where it’s possible to talk and cook at the same time. Besides, people always gravitate to the kitchen. There is enough space in here that I can have four people chatting with me on the other side of the island.”

The kitchen’s large island has an Italian quartz countertop and raised bar at the back with leather-textured black granite.

The kitchen cabinetry is saw-cut white oak by Thetis Cove Joinery.

“We wanted all our appliances behind cabinetry,” Clare says.

The magnificent 21-foot-high stone-faced fireplace is the core feature from which the living area, dining room and kitchen flow. The actual firebox opening is an impressive four feet high by six feet wide.

“The fireplace is a central structural component in the home as all six of the exposed Douglas fir timbers meet up at the fireplace,” Clare says. “We refaced the fireplace with 80 per cent natural-edge stone and 20 per cent ocean pearl stone from K2 Stone here on Vancouver Island.” She adds, “My favourite part of this build was combining the existing structural timber with new timber. Brian Hemingway took a very average design and turned

it into something spectacular. We created continuity with the exterior timber as well as the additional timber used above the doors and windows. They all match the colour of the arbutus trees in a small grove to the left of the living area. This house blends perfectly with the headland of the property.”

While building a six-sided house is not common, it is quite doable. The architect created a nice flow by using the same shape and slightly different sized tiles on the main living area and the outdoor decks, making the transition almost seamless from indoors to out.

“There were so many people helping us create our dream home,” Clare says. “It was obvious that many of the trades took great pride in what they brought to the build. Even the people who did the insulation took pride in their work.”

Clare wanted to create a hotel feel in the master suite.

“I loved the idea of floor-to-ceiling windows to be able to see the water when you are in bed. We also wanted the steam shower and the tub to have ocean views. We installed a Fleurco freestanding bathtub at an angle to one of the glass walls for a relaxing view of the ocean.”

The master suite also has a gas fireplace. Add that to a large, walk-in closet with matching his-and-hers dressers, and the resort atmosphere is complete.

Also on the upper level is a butler’s pantry, which leads into a large mudroom and shower area created for holding wetsuits.

There’s also a laundry room with cubbies for the kids and space for the pets. Off the mudroom is a gym with ocean views.

To the left of the front entrance, off the great room, sits an office area and a staircase that leads down to two bedrooms,

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each with their own en suite. To the far right of the entrance, off the kitchen, is another set of stairs that leads down to a theatre room with two levels for seating.

There’s also a wet bar, mini fridge, sink and a half bathroom.

While renovating a home of this shape was a large job, Clare and Brent never felt too stressed out.

As Brent notes: “We had an on-site foreman, Chris Defoe. He was instrumental in problem solving and marrying architectural details with structural details. Having him on site made the build less difficult.”

“Oh, I agree,” Clare says. “It was great having him here because there were so many areas where we had a hard time envisioning how things would work, and Chris would find a way to explain it to us.”

Chris Lundy agrees that while complicated, the renovation was fairly stress-free.

“A renovation of this magnitude takes on a life of its own and the entire team has to be constantly adjusting during the process. There was great collaboration on this project between all the trades and the

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owners. There was a lot of problem solving and delays due to unforeseen structural problems, but at the same time there was this mutual trust between the contractor and the client.”

With the renovation now complete, the Carsons are content to watch the ever-evolving show Mother Nature provides.

“We love the privacy and the close connection with nature,” Brent says. “Everything out there changes as the tides go in and out. You never know what you’re going to see next.”

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TALKINGWITHTESS

“It’s not like people are here to buy socks and underwear.

They’re here to buy pretty things to make their homes nicer.”

Robin Knox, owner of Old Farm Garden Centre.

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LACK of retail experience and an absence of any extensive plant knowledge didn’t stop Robin Knox from buying a popular Duncan garden centre more than a decade ago.

“I was a stay-at-home mom and my son was getting ready to graduate and go off to school, and I thought, ‘what the heck am I going to do?’” Robin explains.

“I was always very involved in school fundraising projects and everything I did seemed to make money and did well, so when a friend said, ‘why don’t you buy this business?’ I thought it was a great idea. And here I am 13 years later!” laughs Robin.

She took over the Old Farm Garden Centre in 2006 and she’s been growing the business ever since.

“We’re known for our pots — people come from all around to look at our pots — but once they get inside, they see we have all this other beautiful stuff for the garden,” the 70-yearold says. “I’ve been told by the different reps that we have the largest selection on Vancouver Island, so we even get people from Vancouver coming back year after year.”

But the Calgary transplant admits the learning curve has been a big one — both for running a store and becoming a gardening expert.

“When I bought the business I thought about pots and all the beautiful accessories for the garden, but I never thought about the plants,” she explains. “All of a sudden the plants boulevardmagazines.com |

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started coming in and I thought, ‘oh geez, I don’t know about this one,’ so I started taking things home to plant so I would learn about them. Over the years, it’s been a huge learning curve.”

Robin does all the buying for the store and likes to hand-pick a lot of the items. She tries to buy as much as she can from Vancouver Island and local artisans.

“One really popular item we carry that carries us through the winter months is Anvil Island,” Robin says. “The First Nations pieces are designed by Noel Brown, a Coast Salish carver whose work is on display at the Smithsonian. Anvil Island makes them so we’re very fortunate to carry that line.”

Diversifying the product line and attracting customers in onpeak months has helped the Old Farm Garden Centre mitigate its biggest challenge — the seasonal nature of the business.

“The seasonal factor is definitely the biggest challenge and weather also plays a big part in sales,” Robin explains. “This year, with the snow, we didn’t even open until February 18.”

The other big challenge is big-box competition and an overabundance of pop-up garden centres with cheap prices.

“People are constantly looking for deals and it’s pretty hard to compete with the Costcos of the world, so we have to be very service-oriented because you don’t get that at big-box stores,” she says. “You can’t ask information about plants and what works in shade and what’s deer-proof and all those kinds of things. We tell people to bring in pictures of their garden and we can teach them what they need to know and help them choose plants and pottery.”

Since lots of people have moved to the island from other provinces — as she did 22 years ago — Robin says, they’re not used to such a long growing season or how quickly things grow here.

“My yard is pretty throughout the year, whereas in Calgary, everything dies back and goes brown,” she says. “The first year we

SPRING

2019

moved here, we gingerly trimmed back the rose bushes and then, whoosh, everything just goes crazy. So I’ve learned to be more aggressive.”

She’s also learned to be more aggressive when it comes to getting rid of old stock. Robin says her biggest mistake was buying too much when she first started, and her biggest business lesson has been to clear out what’s not selling.

“If it doesn’t move, put it on sale and get it out of there because it’s taking up space,” she says. “We’re a little boutique garden centre and I can’t afford to have stuff sitting there if it’s not selling, so I’ve learned to try and get your money back, sell it off, and put some new merchandise there.”

That business lesson also translates into the garden. Robin’s best gardening advice?

“Don’t be afraid to move things,” she advises. “If they’re not working in one place, dig them up and move them somewhere else.”

Now that she’s 70, Robin is looking to sell the blossoming business so she has more time to travel and visit friends.

“I’d like to retire this year and I’m hoping somebody who would like to buy it will come along. But I’d still like to be involved,” she says.

She’s also quick to point out that while some plant knowledge would be advantageous, a potential buyer wouldn’t need to have it going in, given how knowledgeable her veteran staff, Lindy and Mel, are.

“In the early years I was afraid to work alone,” she quips.

“They taught me so much and are a huge part of our success.

It’s such a wonderful environment to be in because you’re surrounded by beautiful things. It’s not like people are here to buy socks and underwear. They’re here to buy pretty things to make their homes nicer.”

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Light or dark “We keep hearing that white kitchens are on their way out, but clients tell us differently,” says Kay Fedchuk, owner of Classic Kitchens & Design in Parksville.

“People are going for softer, more muted whites in their cabinetry with slight gray or blue undertones. But white is still highly in demand.”

Lorin Turner, principal interior designer with Zebra Group in Victoria agrees. “Nothing supersedes a white painted kitchen and I don’t see that going away anytime soon. But we have moved into adding more colour into cabinetry and we see more people taking that risk.”

In one recent kitchen renovation, Lorin added vibrant blue cabinetry in the island to contrast with the white tones around it, and paired the white cabinetry with a blonde wood to add warmth.

Many of Kay’s clients are opting for cabinetry that mixes white paint with natural wood; for example, using white cabinets for the bottom shelving and natural wood cabinets on top. While slab or flat-panel doors are popular, and the Shaker style of cabinet doors has remained strong since the 1990s. And cabinets with a cased, boxed look have given way to floating shelves that deliver a more open appearance.

In dramatic contrast with the clean whites that many homeowners prefer, some of Kay’s clients select dark

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wood cabinets with dark stone countertops. Indeed, there’s been a sharp uptick in the demand for kitchens featuring sophisticated, dark colours in recent months — specifically black or navy.

“It’s obviously not a look for everyone, but it certainly has a more masculine appeal for men who like to work in the kitchen,” Kay says.

Old versus new As is often the case with fashionable trends, eventually the “old” look becomes new again. Janice Jefferson, an interior designer with Modhaus in Victoria, is cautioning clients not to throw out their glass blocks when they do renovations.

“Screening is an ideal way of creating separation in a space, and glass blocks accomplish this while still allowing light through and adding smooth, rounded corners,” she says.

Janice has noted the comeback of vintage-inspired metal light fixtures, cane seating and grid-laid tile backsplashes, all reminiscent of the 1980s.

In one recent kitchen renovation, she selected white cabinets with white Carrera quartz countertops, a fourby-four, soft, mint-coloured tile for the backsplash and geometric, mint green and cobalt blue Moroccan-style tiles on the floor. The walnut-topped island counter and brass cabinet hardware added warmth to the space and her client was thrilled with the kitchen’s light, fresh feeling.

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“Brass and black are the hardware of choice,” says Janice, adding that nickel is on its way out of fashion.

When selecting hardware, designers are opting for large, geometric-shaped drawer pulls. But they’re also showing a preference for touch-latch drawers with no hardware that accentuate the clean, interrupted beauty of the cabinet face.

Stone secrets Kay says granite countertops have become a very small percentage of her company’s work as the popularity of quartz increases dramatically.

“It encompasses so many different looks that it’s become your one-stop stone,” she explains. “It can look like marble, concrete or granite, and has many solid colours and shiny or honed appearances. As light-coloured countertops have become strong over the past few years, granite has just not met that demand the way quartz has.”

But natural stone like granite is still the stone of choice for some homeowners, says Lorin.

“There’s something to be said for its beauty, but it needs to be paired with a client that won’t mind the additional upkeep that preserving this stone requires,” she says.

“When you want something a little more individual, that’s where the natural stone really shines. But 90 per cent of the time we’re looking at a quartz stone product with more of a man-made, uniform look.”

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SUMMER 2019

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Backsplash beauty Who says backsplashes need to be tiled? There’s been a growing demand for single slab backsplashes that add continuity to the countertops in a kitchen, are aesthetically elegant and attractive and also have practical benefits when it comes to cleaning — no sticky grout lines.

Lorin says that when homeowners do select tile backsplashes, it’s a great place to accentuate texture or detail in the space, whether the style * women's clothing is “nostalgic farmhouse” or “beachy Nantucket.” * shoes “We add to those details in fixtures like hardware or lighting, using * jewelry brushed golds or warm pewters to give more depth,” she notes. “Clients * accessories are moving away from high-gloss and super-sleek looks into fixtures and * baby gifts hardware that are less polished and more natural.”

Pantry pride Functionality is key when it comes to pantry spaces, and designers are selecting a combination of pull-out drawers, baskets and nifty door shelving for spices, grains and other dry foods.

As homeowners consider reinventing kitchen storage, it’s crucial to plan for easy access to the things you use day to day, as opposed to the items you use rarely, on special occasions, Lorin cautions.

“Utilize as much of the floor-to-ceiling space as possible so the items Shop our new that have rare usage can go on the top shelves and you have quick, easy online store at access to items you use frequently.”

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201–70 Commercial Street, Nanaimo, BC 250.753.1041 boulevardmagazines.com |

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FASHION

Untamed Spirit STYLING BY LIA CROWE P H OTO S BY DA R R E N H U L L

Perched on the edge of the wild west coast of Vancouver Island, the beautiful Wickaninnish Inn and Ancient Cedars Spa hosts Boulevard as we showcase resort fashion that is as feminine as it is carefree. Get away this summer to the endless beaches of Tofino and the Pacific Rim National Park Reserve. Take in the untamed beauty of the surf, sand, forest and rocks in luxurious style, and connect with nature in deluxe comfort at the Wickaninnish Inn.

Dress ($275) by Leisure; earrings ($29) from House of Leaves.

Blouse by InWear ($289), pants

by Elk ($180), abalone and crystal necklace

by Karyn Chopik ($200), all from Fabrications; sandals by P. Monjo ($329) from Footloose Shoes.

Jumpsuit by Hem & Thread ($65) and scarf by Echo ($29) from House of Leaves; “Elise” flared heels by Swedish Hasbeens ($260) from Footloose Shoes.

Kimono by Umgee ($68) from House of Leaves, bathing suit is model's own.

Dress by Cream ($179) from Fabrications.

Creative direction: Lia Crowe Makeup: Jen Clark Model: Kim Noseworthy, represented by Mode Models Production and styling assistant: Izabel Kazenbroot-Guppy Photographed on location at The Wickaninnish Inn, Tofino BC. A huge thank you to The Wickaninnish Inn for graciously hosting our team and to Shelter Restaurant and Sobo Restaurant for nourishing the crew with their delicious west coast cuisine.

OF

IN G years C

VIBE

E

CELEB

R AT

E XCELLEN

VIBE AWARDS HIGHLIGHT THE BEST IN VANCOUVER ISLAND HOMEBUILDING

f

By Kerriann Coady Executive Officer, Canadian Home Builders’ Association of Vancouver Island

R

anging in style from West Coast contemporary to European elegance, the VIBE Awards — presented by FortisBC and Slegg Building Materials — showcases innovation and the preservation of character.

The Canadian Home Builders’ Association Vancouver Island (CHBA VI) announced winners for the Vancouver Island Building Excellence (VIBE) Awards on April 27th. The evening also marked the fifth year of honouring the best in new home construction, renovation and design with VIBE Awards.

“In these five years we have seen remarkable projects and innovative achievements, such as the firstever home in Canada labelled ‘Net Zero,’” said Jason Schmidt, VIBE awards chair and CHBA VI past president. “It is encouraging to see that level of industry leadership here, and it is a testament to the calibre of technical skill and craftsmanship of Vancouver Island homebuilders.”

Winners were announced at the Vancouver Island Conference Centre by host Todd Talbot of HGTV’s Love it or List It. The red carpeted event brought out the best in the industry and highlighted projects from across Vancouver Island.

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Winners in the renovation categories demonstrated their innate ability to bring in modern design elements and capture the personalities of their clients into their homes.

Included among the winning projects was the preservation and relocation of a 106-year-old heritage home. Aryze Developments took care to protect the home’s historical integrity and timeless design during its float down the coastline to its new location.

LIDA Homes Inc. is among those leading the way in new home construction and renovation being named 2019 Builder of the Year and Renovator of the Year.

The homebuilding industry isn’t just bricks and mortar but also about creating communities. The winners and finalists of the VIBE awards are industry leaders who are creating a diverse supply of homes to ensure the market has choice and comfort, while bringing homeowners’ personal styles to life.

The VIBE Awards is hosted by the Canadian Home Builders’ Association of Vancouver Island, representing 150 companies across Vancouver Island as the leading voice in residential construction.

Featured Winners

2019 VIBE Awards

J. Zsiros Contracting Ltd. Ryan Zsiros, Cole Wortman, Taylor Zsiros, Jim Zsiros, Russ Rodriguez

Sartori Custom Homes

Dan Sartori, President (R) of Sartori Custom Homes and Jeff Coulombe, Energy Solutions Manager, Fortis BC Photos by: Concept Photography, Lance Sullivan

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Winner: Best Kitchen under $50,000 // Best New Bathroom over $30,000 // Fortis Award for Excellence in energy efficiency in new residential construction // 2019 Grant Thornton LLP Vancouver Island Business Excellence Award - Winner Green Business of the Year Finalists: Grand Vibe Award finalist - Builder of the Year. Rustic Modern: Best single family home under 3,000 sq ft // BC Hydro Special Achievement in High Performance in new construction.

Beachhouse Modern: Best single family home under 3,000 sq ft // Best new bathroom under $30,000 // Fortis Award for Excellence in high performance new construction. // Georgie 2019 Finalist for Rustic Modern. Custom home valued between $500,000-$899,999 // Best Master Suite up to $100,000.

J. Zsiros builds energy efficient home combining traditional features with the best modern building practices. These high performance homes incorporate energy savings without compromising comfort or modern conveniences. Zsiros ensures homes are designed to blend with the environment and maximize views.

For Rustic Modern (seen here), J. Zsiros used recycled, repurposed and recovered materials wherever possible, thus reducing waste and limiting environmental impacts. The client wanted the kitchen and family room to be open concept with dual en suites (upper and lower floors) for two-family use. The lower floor en suite allows mobility impaired user access. Pluses: the lower deck is accessible from the kitchen and dining area while the upper deck has ocean views from family room.

250-218-2330 // zsiroscontracting.ca

J. ZSIROS CONTRACTING LTD.

Rustic Modern

SARTORI CUSTOM HOMES Winner: Best Single Family Home between 3,000-4,500 sq. ft. // Best Any Room – New or Renovation Finalist: 2019 Project of the Year // Best Single Family Home between 3,000-4,500 sq. ft. // Best Any Room – New or Renovation This unique Central Island home (seen here) was designed around a giant rock formation in the front yard and a tenacious arbutus tree growing out of the stone. The central area of the home is essentially see-through to the golf course, valley and pond beyond. Of special note is the Fairwinds granite, all quarried by hand from the excavation. Traditional stone masonry methods were employed for all of the interior and exterior stone work.

Sartori Custom Homes challenged themselves to make as little of an impact as possible on the surrounding topography and minimize the footprint of the construction site. The surrounding Garry Oak Meadow was left untouched beyond this minimal area. sartoricustomhomes.ca // 250-984-7983

Environmentally Sound

FOOD+FEAST

Summer berry desserts are always a hit — a pleasure to make and a pleasure to eat

BY CHEF HEIDI FINK | PHOTOS BY DON DENTON

I

T'S STRAWBERRY season! No imported berry can compare to the sweetness, fragrance and flavour of our homegrown BC strawberries. At first pick in early June, I am content to eat my fill of strawberries, handful by delicious handful, no embellishment necessary. But as our long and lovely strawberry season carries on through the summer, I start to get creative.

Yes, I make jam, and yes, I freeze berries, but mainly I love to concoct dreamy strawberry desserts. Super fruity or rich and creamy, crumbly or soft, warm or frozen: if you can imagine a dessert, I have likely tried it with strawberries.

Delicious cooked or fresh, with a complex sweet-tart flavour and a beautiful colour, strawberries live up to the notion of the “ideal berry.” Summer berry desserts are always a hit: a pleasure to make and a pleasure to eat.

I’ve collected a few of my favourite recipes here: a zingy, lime-scented strawberry popsicle; a creamy cheesecake parfait with crispy almond crumbles and honeyed berries; a perfect Pavlova with Meyer lemon cream and fresh strawberries; and a favourite retro cake.

Enjoy strawberry season and may you be blessed with an overload of strawberries, warm from the sunny field.

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“I love to concoct dreamy strawberry desserts. Super fruity or rich and creamy, crumbly or soft, warm or frozen: if you can imagine a dessert, I have likely tried it with strawberries.”

Strawberry Cheesecake Parfait with Almond Shortbread Crumble.

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STRAWBERRY CHEESECAKE PARFAIT WITH ALMOND SHORTBREAD CRUMBLE

Serves 8 to 12.

One of my favourite desserts, this can be subject to endless variations. Change up the strawberries for a different fruit, use different nuts in the shortbread crumble and change the flavouring in the filling. All components (cheese, fruit, crumble) can be made ahead of time and kept separate until ready to assemble the parfaits.

Almond shortbread crumble 105 g (¾ cup) all purpose flour 35 g (¼ cup) whole wheat flour 76 g (1/3 cup) butter 76 g (1/3 cup) sugar 1 g (1/8 tsp) salt 110 g (1 cup) slivered almonds Cheese filling 454 g (2 blocks) block-style cream cheese 200 g (1 cup) sugar 10 ml (2 tsp) vanilla 300 ml (1-1/4 cup) whipping cream Fruit topping 4 cups fresh strawberries 150 g (¾ cup) sugar 15 to 30 ml (1 to 2 Tbsp) mild local honey

Crumble: Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine all ingredients. Mix with your fingers until the mixture resembles fine crumbs, with bigger pieces of almond.

Gently press the mixture onto the baking sheet into a very large, roughly shaped cookie, about ½ cm thick. Don’t try to make it perfectly shaped or hold together — it will be broken up into bits after it is cooked. The main thing it to get the thickness more or less even. Bake for 10-12 minutes, until light golden brown and fragrant. Cool on a rack. Once the “cookie” is cool, break it into pieces and buzz it through a food processor until it resembles coarse crumbs (alternatively, put the pieces in a large zipper lock bag and roll with a rolling pin).

Cheese filling: Cream together the cream cheese, sugar and vanilla until smooth. In a separate bowl, whip the whipping cream until peaks form. Gently fold the whipped cream into the cheese mixture, keeping it as light and airy as possible. Place in the fridge to set while you make the topping.

Fruit topping: Wash and prepare the berries. Set aside 2 cups of the strawberries for later. Slice the remaining 2 cups of strawberries and place in a medium pot. Add about ¼ cup of water. Bring to a boil, reduce heat and simmer for a few minutes, until berries start to break down and give off their juice. Use a fork or potato masher to lightly mash the berries, and simmer for a few minutes more. Add the sugar and honey and bring to a boil

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again. Reduce heat and simmer, stirring and mashing the fruit until the mixture looks darker and glossy, with the consistency of runny jam, about 5 to 10 minutes. Pour into a bowl and let cool for 15 to 20 minutes, stirring occasionally. Meanwhile, slice the reserved fresh strawberries. Mix these into the cooked and cooled strawberries. Refrigerate until ready to assemble.

Strawberry Poke Cake.

Assembly: In small glass jars, layer the components like so: one spoonful of crumble in the bottom of the jar, followed by a dollop of the cream cheese mixture, a spoonful of the strawberry mixture (along with some of its juice). Follow this with more cream cheese and then more strawberries. Top with a large spoonful of crumble and serve. (I put the crumble on the very bottom and very top only — not the middle — so that it doesn’t get soggy.

Change this if you desire).

STRAWBERRY POKE CAKE Poke cake is a retro back-of-the-box recipe, with an ingenious twist — after the cake has cooled, holes are poked in it and filled with fruit jello. I love the perfect texture and super fruity flavour of this cake, but I much prefer my own homemade strawberry gelatin to the packaged stuff. This cake can easily be doubled and cooked in a 9x13-inch pan.

Cake 158 g (1 cup plus 2 Tbsp) flour 8 g (2 tsp) baking powder 3 g (½ tsp) salt

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85 g (6 Tbsp) unsalted butter 200 g (1 cup) sugar 125 ml (½ cup) milk 5 ml (1 tsp) vanilla extract 3 egg whites (no yolks) Strawberry poke syrup 1 straw (paper, plastic or metal) OR wooden skewer 2 cups frozen unsweetened strawberries (or fresh berries) 100 g (1/2 cup) sugar 60 ml (¼ cup) strawberry jam 60 ml (¼ cup) water 6 g (2 tsp) unflavoured gelatin 15 ml (1 Tbsp) cold water Topping 1 cup whipping cream, cold from the fridge Fresh strawberries For the cake: Generously grease the insides of an 8-inch round cake pan or an 8X8-inch square pan. Preheat oven to 350 F. In a medium bowl, whisk together the flour, baking powder and salt. In another medium bowl, mix the egg whites, milk and vanilla.

In the bowl of a standing mixer, cream the butter until it is fluffy. Add the sugar and beat until light and fluffy. Add half of the flour mixture and mix well. Add half of the egg mixture and mix until smooth. Add the remaining flour mixture and beat well. Add the remaining egg mixture and mix well, until batter is smooth.

Use a spatula to scrape this mixture into the prepared cake pan. Place in the oven and bake for 35 minutes, until toothpick inserted in the centre comes out clean (with no crumbs attached). Place cake pan on wire rack to let cool.

For the syrup: Place the berries, sugar, jam and the one-quarter cup water water in a pot. Place on the stove and bring to a boil. Turn down the heat to a simmer, and let cook gently for about 10 minutes. Meanwhile, mix the gelatin powder with the 1 tablespoon of cold water.

Pour the warm strawberry mixture through a strainer into a bowl to catch the juices and strain out the chunks of berries.

You should have about 1 cup of strawberry juice. Discard the berries in the strainer, but keep the juice. Use a whisk to stir in the water-soaked gelatin powder. Stir until gelatin dissolves.

Let cool for about 30 minutes.

While you are waiting for the strawberry mixture to cool, use a straw or wooden skewer to poke holes in the cake. It’s very important to only poke about half way through the cake; otherwise the berry syrup will make the bottom of the cake soggy. Evenly drizzle the strawberry liquid all over the cake.

It will fall through the holes and make stripes through your cake. Cover the cake with plastic wrap and refrigerate at least 3 hours.

To make whipped cream topping: With an electric mixer, whip the cream until soft peaks form. Spread whipped cream evenly over the cake and slice fresh strawberries over the top.

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STRAWBERRY PAVLOVA WITH

Berries 1 pint fresh local strawberries

MEYER LEMON CREAM Serves 8 A perfect early summer dessert: airy meringue, lemony cream and sweet local strawberries. The lemon cream can be made with regular lemons if no Meyer lemons are to be found.

If you are using regular lemons, reduce the lemon juice to 1/3 of the total as regular lemons are three times as tart as Meyer lemons. Other fruit can be substituted for the strawberries: nectarine, peach, golden kiwi, raspberry, blueberry…

An additional advantage to pavlova is that it is gluten free!

Meringue 4 egg whites* 2 g (1/2 tsp) cream of tartar 200 g (1 cup) granulated sugar 2.5 ml (1/2 tsp) vanilla extract Meyer Lemon Cream 227 g (1/2 cup) unsalted butter pinch salt 200 g (1 cup) granulated sugar 15 ml (1 Tbsp) finely grated zest of Meyer lemon 60 ml (1/4 cup) freshly squeezed juice of Meyer lemon 60 ml (1/4 cup) freshly squeezed juice of lemon 4 egg yolks + 1 whole egg 167 ml (2/3 cup) whipping cream or solid coconut milk

*Egg whites must be absolutely free of any trace of yolk or grease of any kind. If they are not completely fat-free, they will not hold enough volume while being whipped. Make sure your yolks don’t break while you are separating your eggs, and make sure that your bowl and beaters are scrupulously clean.

Meringue: Preheat oven to 250 F. Cover a large baking sheet with parchment paper and sprinkle the parchment paper with a light dusting of cornstarch or tapioca starch (this is to help the meringues come off the paper after they are cooked).

Place egg whites in the bowl of a standing mixer fitted with the whip attachment (alternatively, whip eggs with a hand-held electric beater or a large balloon whisk). Add cream of tartar and whip on low or medium low until foamy. Increase speed to medium-high and whip until very soft peaks form (this happens quickly— keep an eye out!). Now, while machine is running, slowly pour in the sugar along the side of the bowl, beating all the while. Keep beating until egg whites have increased at least 5 times in volume, are smooth and glossy, and hold very stiff peaks, about 3 minutes. (Dip beater in the whites and turn upside down — the peak should hold itself upright like a witch’s hat).

It’s very important to not over-beat it. In these days of electric mixers, it’s more common for cooks to over-beat their egg whites, rather than under-beat them. Over-beaten eggs will not hold their volume. They will create, at best, a low-profile meringue or cake,

GET SET FOR

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Strawberry Pavlova with Meyer Lemon Cream

and at worst, collapse and separate. Over-beaten egg whites lose their gloss and start to appear grainy, lose their structure and elasticity. If you are at all unsure, it is much better to slightly under-beat your meringue, rather than slightly-over-beat it.

Place 8 large spoonfuls of meringue on the prepared baking sheet and use the back of a large spoon to gently form them (without deflating the whites) into small nest shapes. The hollow in the middle of the nests will ultimately hold the cream and berries.

Keep in mind as you are forming the meringues that they will not alter shape while they are cooking.

Place in the preheated oven and bake for about 1 hour. Turn the oven off and leave the meringues in in the oven without opening it for at least two more hours (to fully dry out). I often make the meringues at night, and leave them to cool in the oven overnight.

Lemon Cream: Fill a medium pot about one-third of the way with water.

Bring to a boil, reduce heat to a bare simmer and place a medium bowl directly over the pot. This is a make-shift double boiler. Put the butter in this bowl and melt. Add the sugar, lemon zest and both types of lemon juice. Stir until sugar dissolves.

In a separate bowl, beat the eggs yolks and whole egg until frothy. Slowly pour in about one-quarter cup of the lemon mixture, whisking all the while. This helps temper the eggs and keep them from curdling when they are added to the whole mixture.

Slowly pour in the egg yolk mixture into the bowl with the

remaining lemon mixture, whisking the whole time. (The bowl should still be over the hot water). Cook, stirring constantly, 5 to 8 minutes, until mixture is thick enough to coat the back of a spoon.

Remove the bowl from heat and let the mixture cool completely. Refrigerate until cold. When you are ready to finish the filling, scoop half of this lemon mixture (Meyer lemon curd) into a bowl.

Refrigerate the remaining half for another use.

In a separate bowl, whip cream until medium-stiff peaks form. Gently fold the whipped cream into the bowl containing half of the lemon curd. (If using coconut milk, use only the solid milk at the top of the can.) Refrigerate filling until cold and thickened. It should be as cold and thick as possible when serving the pavlova.

Berries: Gently rinse the strawberries in cold water and pat them dry.

Remove stems and hulls. Cut berries in halves or quarters, depending on size. Set aside until ready to assemble.

Pavlova Assembly: Place a meringue on a plate, fill the hollow in the centre with some lemon cream (several tablespoons), top with some strawberries. This is not an exact science: use as much filling and berries as you can get away with before they start to spill over the edge of the meringue. Repeat with remaining meringues.

Garnish with powdered sugar, if desired.

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STRAWBERRY LIME POPSICLES Makes 8 to 10 Popsicles.

Simple to make and simply delicious! Cooking half the strawberries with strawberry jam and lime zest before pureeing intensifies both the strawberry and lime flavours.

4 cups chopped fresh strawberries, divided 60 ml (¼ cup) strawberry jam 120 ml (½ cup) sugar 120 ml (½ cup) water zest of 2 limes (use one lime if you like less lime flavour) 15 ml (3 Tbsp) lime juice In a medium pot, combine 2 cups of chopped strawberries with the jam, sugar, water and lime zest.

Bring to a boil, stirring frequently, reduce heat and simmer about 5 minutes. Pour into a bowl and cool to room temperature.

Combine remaining 2 cups of chopped strawberries, lime juice and cooked strawberry mixture in a blender. Puree until smooth.

Pour mixture into popsicle molds and freeze until firm, about 4 to 6 hours.Take out of the freezer and enjoy!

Strawberry Lime Popsicle.

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Victoria • Nanaimo • Campbell River doddsfurniture.com

TRAVELFAR

High road to the

ARCTIC Traversing the Dempster Highway STORY AND PHOTOS BY DARREN HULL

Photographer and filmmaker Darren Hull — whose work is featured regularly in Boulevard Okanagan — travelled solo to Canada’s North to explore and photograph the Dempster Highway and document the only open road to the Arctic Ocean.

The Dempster Highway has been around since 1979, but the Inuvik–Tuktoyaktuk Highway officially opened November 2017 and is the first all-weather road to Canada’s Arctic coast. It is an engineering marvel, making it an enticing “bucket list” item, explains Darren. A 740-kilometre roadway from Dawson City, Yukon to Inuvik, Northwest Territories, the trip offers incredible scenery, wide-open spaces and remote beauty with the option to carry on north to Tuktoyaktuk and the Arctic Ocean.

M

Y JOURNEY started in Kelowna, where I boarded a plane and flew to Whitehorse with the friendly folks at AirNorth. I was treated to a lovely in-flight meal of local cheeses, bison and crackers, followed by the best warm chocolate chip cookie of my life. It was an easy flight, just over two hours (a little more than three hours from Victoria).

After I landed in Whitehorse, the folks at DrivingForce provided me with a fully loaded SUV rental; it had enough room for myself and all my gear to be self-contained throughout my journey.

I was tempted to explore all that Whitehorse offered, but I had to keep my focus on the Dempster, and my journey ahead.

After catching some shut-eye, I rose early and supplied-up

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with the items I couldn’t fly with: fuel for my camp stove, water and food for the entire duration. I knew that Whitehorse was the biggest city stop for this trip and had the most amenities, so I took the opportunity to stock up and avoid purchasing groceries and supplies that would get increasingly expensive, the further north I travelled.

Fully stocked and ready to go, I drove the six hours from Whitehorse to Dawson and spent the night. I’d always wanted to explore Dawson and it was a great place to start my Dempster Adventure, with the highway just one hour away.

The highway cuts through two mountain ranges, the Ogilvie and Richardson Mountains, through miles of forests and arctic tundra, before dropping to the Mackenzie River and its flats.

The highway sits on top of a gravel berm to insulate the

DIrECT

Flights

TOrOnTO to

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Summer is in full swing Jeans | Shirts | Ties Suits | Blazers Shoes | Accessories

permafrost in the soil underneath. The thickness of the gravel pad ranges from 1.2 metres up to 2.4 metres in some places (four feet to eight feet). Without the pad, the permafrost would melt and the road would sink into the ground.

The Dempster Highway has long been a quiet magnet for adventurous travellers. It seems to be even more of a draw now that drivers can continue on from Inuvik to the Arctic coastal community of Tuktoyaktuk.

Services are limited and the journey on the Dempster can be hard. The first stretch runs 370 kilometres without a gas station. Gas, diesel fuel and repairs are available at Eagle Plains, Fort McPherson and at Inuvik. Appropriate preparation is essential. Road conditions can also vary drastically.

DUNCAN

53 Station St. 250.597.2848 VICTORIA

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Tsiigehtchic is a Gwich’in community located at the confluence of the Mackenzie and Arctic Red rivers, in the Inuvik Region of the Northwest Territories.

Inuvik is the official end of the Dempster Highway, but you can’t just stop there with the Arctic Ocean only 140 kilomtres away on the Inuvik–Tuktoyaktuk Highway.

It took two and a half hours to reach Tuktoyaktuk (Tuk), where there was a small collection of campers parked around a spanking new Arctic Ocean sign.

I was on the road for eight days in total, and

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with a day each before and after, my adventure took a total of 10 days.

There are no hotels in Tuk yet, only a few small bed and breakfasts. I drove to Tuk and back in a single day and used Inuvik as my base for the Northern Arctic adventure. For those willing to dry camp, people are welcome to park near the beach in Tuk for free. My regret was not spending more time there; I will plan for more days on my next adventure there.

This was a trip that I will never forget. The scenery was comparable to none, but it was also long, dirty and lonely at times. It seemed to be a place you could disappear and never be seen again. The road was not only physically rough, but it 76

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was rough on the vehicle and my body and mind. The change in the road conditions — from hard compact gravel to mud bogs — kept me on alert. There were hours that would go by without seeing another vehicle on the road. Aside from the road itself, it was the most untouched landscape I’d ever seen.

The week was filled with every imaginable weather condition. The colours in early September were spectacular and the lack of bugs around that time was an added bonus. I had heard some reports of heavy insects during other times of the year, so I was happy I travelled in September.

It’s a trip I know I will need to take again, and the planning is already underway.

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INSPIRING ART AND ENTERTAINMENT SET FOR THE SUMMER MONTHS IN THE CENTRAL ISLAND: ADMIRE CLASSIC CARS; MEANDER THROUGH A HOME AND GARDEN TOUR, CAMP OUT AT CUMBERLAND WILD, OR EXPERIENCE A LATE SUMMER WINE FESTIVAL.

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SHOW N’ SHINE

SEASIDE CRUIZERS FATHER’S DAY SHOW N’ SHINE JUNE 16, DOWNTOWN QUALICUM BEACH RGANIZED by the Seaside Cruizers Club and the Town of Qualicum Beach, the iconic Father’s Day Show n’ Shine grows every year, drawing thousands of visitors.

In 2018, more than 600 cars were registered for the show with registrants coming from all over North America, and it’s estimated that at least 30,000 auto enthusiasts attended, a massive undertaking for the 80-member club and its many volunteers.

Dave Field, who has been involved since 2003, and has played a key role each year, says, “I’ve been everything from the secretary to the president and a director of the organization. We work all 12 months of the year to put on this one event.”

The main goal of the event is to raise funds for charities and community groups, ranging from hospices to schools, to food banks and anything in between. The 2018 events raised upwards of $51,000.

Now in its 26th year, this event takes over the streets of downtown Qualicum Beach as auto enthusiasts compete for trophies, and show off their impressive rides. It’s gotten so impressive that even Oprah recommended this event as a top10 Father’s Day activity. There’s something for everyone, with swag and food vendors, all shops open for business and dream vehicles at every turn.

The Show n’ Shine is part of a three-day celebration with a cruise night, poker run, street dance and more. It’s a perfect way to spend the day or the whole weekend; bring the whole family and enjoy a blast from the past as you vote for your favourite wheels. For details visit seasidecruizers.com

We are serious about Vancouver Island’s Premier Cheese Shop & Specialty Foods Store

GULF ISLANDS TOURING

DENMAN ISLAND HOME & GARDEN TOUR JUNE 15-16, VARIOUS VENUES Coined “one of Canada’s top six horticultural events” by the Globe and Mail, the Denman Island Home & Garden Tour is held biannually. It offers a wonderful opportunity to take in the island’s lush gardens, thoughtfully crafted homes and mature production gardens.

A perennial highlight of the tour, Des and Sandy Kennedy’s home, has been a key part of the tour since the first one in the early 1990s when Sandy had the idea to replicate English garden tours as a fundraiser for the Denman Conservancy Association.

“We had surprising success right from the get go — somewhere in the range of 1,200 visitors — and were absolutely astonished,” says Des. “Ours was the first [home and garden tour] in the region and I think that helped its success right from the start.”

The pair came to the island as part of the back-to-the-land movement in the ‘70s, and took on the task of developing their home and acreage to create an impressive low-maintenance, water-wise garden that works efficiently with the island climate.

“Water-wise gardening is a consideration, so we’ve put in a lot of drought-tolerant plants. Deer, of course, are an ongoing

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THEATRE THEATRE GETAWAYS Live Theatre, Dinner, GETAWAYS

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challenge, as well as increased variations in the weather, like heavy snowfalls, high winds and hot summers,” says Des. Today, their property is a true oasis surrounded by towering evergreens and designed with native plants, bright, blooming roses, drought-tolerant grasses, ground covers, perennials and produce.

“Where the original tours placed more emphasis on growing ornamentals, now a lot of the properties that are on the tour feature substantial vegetable gardens,” says Des. One of the new homes on tour this year, Mary Jane and Howard Stewart’s orchard and lush pollinator garden, work with the island environment to naturally create a healthy habitat for insects and wildlife, with emphasis on growing fresh produce.

The tour wholeheartedly welcomes cyclists and carpoolers, and the island features a new cycling trail alongside a substantial part of Denman Road, offering cyclists a more relaxed route free of vehicle traffic.

All proceeds from tickets sold benefit the Denman Conservancy Association. For full details, visit www.denmanconservancy.org/home-and-garden-tour.

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COWICHAN VALLEY WINE FESTIVAL AUGUST 23-25, VARIOUS VENUES Thanks to its location in Canada’s only Maritime Mediterranean Climate Zone, Cowichan is home to some of BC’s best wines. Late summer is a good time to get out and experience the many different wineries scattered throughout the region, and the best, by far, is to take part in the Cowichan Valley Wine Festival, featuring a full weekend of tastings, exploration and touring the spectacular valley.

The weekend begins with an evening event on August 23 at Shawnigan Lake School, featuring all participating wineries with tastings, live music and refreshments.

“We’ll sell between 200 and 300 tickets for the Friday night kick-off event and more tickets at each winery,” says organizer Jenny Garlini, of Blue Grouse Winery.

From there, it’s a self-guided tour of the region for the rest of the weekend, collecting passport stamps at each winery. Purchase a ticket from the website or purchase your festival glass at the kick-off event or at any participating winery, and keep it with you as your ticket for three free tastings at each venue.

South of Duncan on the Trans Canada Hwy. 250.746.8734

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Choose the Mews boutique shopping and dining experience

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Dodgy Mountain Men play the Cumerland Wild Music Festival

Expand your palate, take in the stunning late summer gardens, mingle with friends and enjoy live music, local art and delicious local cuisine at wineries throughout Cobble Hill, Cowichan Bay, Duncan and Mill Bay. Each unique venue will have something extra special to offer guests all weekend long. It’s a wine lover’s paradise and a delicious way to wrap up the summer.

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WILD IN CUMBERLAND

CUMBERLAND WILD MUSIC FESTIVAL AUGUST 17-19, VILLAGE PARK EXHIBITIONS ART LAB PROGRAMS THE GALLERY STORE Tuesday to Saturday 10am–5pm Sunday 12–5pm 150 Commercial St Nanaimo, British Columbia

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250.754.1750 NanaimoArtGallery.com

SUMMER 2019

In mid-August, the thriving village of Cumberland will once again be home to a full-scale music festival.

Presented by Cumberland Village Works and Mount Eliah Presents, Cumberland Wild is meant for all ages, and with camping, local vendors, artists and a safe, kid-friendly atmosphere, organizers hope every music lover will have a great time.

“It’s simple — good music, good food, good people, cold drink in your hand,” says co-producer Ben Howells.

The days will be packed with a huge variety of music by live bands on twin stages, including BC’s own Juno-nominated SNRK, Dodgy Mountain Men, Too Many Zooz, Reverand Peyton and the Big Damn Band — a finger-pickin’ old-style country band with a twist — and tonnes more. For late-night

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partiers, a silent disco will also kick in on both nights.

“Musicians are coming from all over the place — we’ve got quite a diverse lineup and we maintain a pretty cutting edge series of acts suited to everyone, without getting too watered down,” says Ben. “All the charm that Cumberland has to offer is definitely part of the equation. It’s got that small town, quaint, yet artsy feel,” he adds.

Cumberland Wild has earned rave reviews from concert goers of all ages and stages of life, and is set to do the same this August with the first round of early bird tickets already sold out.

For weekend and camping passes, visit cumberlandwild. tickit.ca

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THE ABBA SHOW JULY 8, 9 & 12, PORT THEATRE, NANAIMO / SID WILLIAMS THEATRE, COURTENAY / TIDEMARK THEATRE, CAMPBELL RIVER. Hailing from Australia, The ABBA Show is a full-scale concert with over two hours of the classic ABBA tunes that audiences worldwide know and love.

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The ABBA Show at various venues this summer.

loaded with sequins and rhinestones, theatrical lighting and a live background band all combine to make this so much more than a cover band show.

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on keyboard (Brent McMullen) as you take in this groovy ABBA concert experience and dance the night away to hits like Mamma Mia, SOS and Dancing Queen. With only four dates on Vancouver Island as part of an extensive world tour, you’ll want to grab your tickets early.

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SECRETS&LIVES

A touch of glass Budget Glass co-owner embodies hard work, community commitment and a little rock and roll

BY SEAN MCINTYRE | P H OTO S BY D O N D E N TO N

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“There was no overtime or anything like that.

You just worked your butt off. But it eventually paid off because at one point [the owners] invited me and another fellow to become part of the ownership.

I was all over it because I’m an entrepreneur at heart.”

B

ETWEEN the fast food joints, strip malls and car lots, it’s often easy to shift the mind into autopilot while driving along the Old Island Highway north of downtown Nanaimo.

Until you see the sign.

The Budget Glass sign is somewhat of an unofficial city landmark that’s been entertaining and occasionally perplexing drivers for 25 years. The cause of all that fun is Brian Dusch, and when he says he’s the man behind the sign, he really isn’t kidding.

Brian literally poured the sign’s foundation and recalls digging a hole under a searing 30-degree sun to run electrical conduits under on the north side of the old highway just east of Jingle Pot Road.

“It’s been 35 years,” he jokes, “and you can still see the lousy job I did on that foundation.”

He can be forgiven. Having spent most of his working life as a glazier, it’s glass, not concrete that remains Brian’s specialty.

But it turns out he’s got more than just a good eye for a highend shower door or a new solarium installation. Every week or so, he comes up with a new witticism, joke or idiom to keep divers smiling as they pass the sign. Recently, the sign quipped: “Next week was exhausting.” The sentiment likely struck close to home for the thousands of commuters who drive by every day.

“Many people won’t know where Budget Glass is, but they’ll usually know we’re the place with the sign,” he says. “If I get a bit lazy and the sign isn’t updated, we’ll hear about it. I get calls from people who [point out] the sign … was the same as last week. So, yeah, we get lots of phone calls from people asking to speak with the manager or asking who’s in charge. Fortunately, most of the time, it’s from people who just love the signs.”

Carefully crafting his sign requires a special touch. As anyone who’s tried their hand at humour via email or social media postings knows well, the rigidity of the written word offers far less leeway than the range of embellishments and intonations served up through the spoken word.

“Irony does not always transfer well,” he says. “It’s getting harder and harder in today’s politically correct world to find stuff that’s not going to insult. Stuff that used to be okay is no longer, but it’s always fun to try and come up with new things.

Brian has worked at Budget Glass since he was hired on as the company’s first employee nearly 36 years ago. The job initially offered few benefits but came with a guaranteed salary and a great working environment under the shop’s original owners, the Connolly family.

“There was no overtime or anything like that. You just worked your butt off. But it eventually paid off because at one point [the owners] invited me and another fellow to become part of the ownership,” he says. “Of course I was all over it because I’m an entrepreneur at heart. It was great timing.”

Brian’s entrepreneurial spirit is only a part of the story. Back when he was a young man growing up in Kelowna, he had dreams of rock stardom. He and his friends wrote and performed

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songs to loyal fans and friends, eventually moving to Vancouver with hope of striking a chord in the big city.

“We would record at night when the rates were cheap or free, then take it on the road and learn how to starve,” he says.

“You know, potato soup with no potatoes.”

The turbulent years of life on the road eventually collided with marriage, three children and monthly mortgage payments.

By that time, Brian was able to fall back on the glazier skills he’d picked up over the years and found work near his new home in Nanaimo. The building business’s volatility, however, meant Brian would occasionally need to dig deep and get entrepreneurial all over again to make ends meet.

“Back in the early ‘80s when things got tough, we were never comfortable with collecting welfare,” he says of himself and a group of friends. “We would get up early, grab some hip waders, an onion sack and a sawed-off rake to go digging clams at three in the morning so we could come back, weigh in and make $35 for four or five hours of grovelling in the muck on hands and knees under the light of a Coleman lantern. We just did what we needed to do.”

These days, the only reason for Brian to get up that early is to attend his nine-year-old grandson’s hockey practice or get to work and have a morning coffee as the sun’s first rays shine onto Mt. Benson. Brian concedes with a smile that he’s acquired all the requisite mid-life crisis accessories. He rides a 2009 Roadglide CVO with a gang of cronies around Vancouver Island and deep into the mainland, frequently breaks out the bicycle to pedal upwards of 35 kilometres along the E&N loop between Nanaimo and Ladysmith, and has been trying his hand at pickleball at Nanaimo’s Oliver Woods Community Centre or

Beaufort Park.

“It’s actually a pretty heady sport,” he says. “You’ve got to think about things and it’s pretty fast.”

Life has been good for Brian, yet he still finds time to give back to his community.

“We all know somebody who has been touched by cancer so we like to surprise people by donating to people’s walk-a-thons and charities,” he says.

He’s also a member of Nanaimo’s Hundred Men Group, which numbers a little over 100 people.

Members contribute quarterly payments of $100 which are pooled and awarded to a charity voted on by the memberships.

The men meet over popcorn and beverages at the Nanaimo Curling Club, where pitches are made for various contenders around the community.

“It’s always fun to surprise someone with a $10,000 or $12,000 cheque,” he says.

Brian is especially active with efforts to fight homelessness and poverty in Nanaimo and the Central Vancouver Island region. Nanaimo’s Loaves and Fishes food bank and the Salvation Army are among charities that he pitches to fellow members of the Hundred Men Group.

“Nanaimo’s Salvation Army really does have a great system for helping people out of homelessness,” he says. “It’s not just about throwing people money to fix the problem, they really help on so many levels. They feed them, clothe them, get them warm and give them a hand up instead of a hand out.”

It’s an inspiring and hopeful act that could give a person another chance. And who knows? Sometimes that’s all it takes to spark someone’s innate entrepreneurial drive.

5PM FLASH

SALES! Follow @helijet on twitter and look online at helijet.com at 5PM to book big bargains on next day flights.

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BEHINDTHESTORY

T

HE BOULEVARD fashion team had the incredible opportunity of

travelling to the beautiful Wickaninnish Inn in Tofino for this issue’s fashion shoot. The team spent three days exploring stunning beaches, fantastic food at Shelter and Sobo and the magical forest surrounding the Wickaninnish, all documented by photographer/videographer Darren Hull. Follow our Tofino tour with Darren’s behind-the-scenes video, linked through Boulevard social media, and start planning your own trip to the wild West Coast!

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Photo by Izabel KazenbrootGuppy

2019 LINCOLN NAUTILUS

The available panoramic Vista Roof spans both rows of seating, allowing for abundant sunshine and refreshing breezes.

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Find parking, see local fuel prices, remotely start your Lincoln and contact a Personal Concierge with the Lincoln Way App.

We offer 2019 Lincoln owners Pickup & Delivery service because there’s no greater luxury than your time.

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