Boulevard Magazine, Victoria, April/May 2021 by Boulevard Magazine

DECEMBER 2020APRIL / JANUARY I MAY 2021

VICTORIA LIFE AT ITS FINEST

DEEP DIVE

WHEN COLD IS HOT Taking the plunge into cold water therapy

THE SUN RETURNS Fashion made for life on the beach

FOREST RETREAT

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C I B C WO O D G U N DY ELBERS FINANCIAL GROUP

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1 Year

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3 Years 5 Years 10 Years

Since Inception

$180,000 $140,000 $100,000 $60,000

Elbers’ Portfolio $359,830

Elbers’ Dividend Growth Portfolio

10.6%

8.8%

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TSX 60 Index

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The Elbers Financial Group Adrian Elbers, CFA Portfolio Manager, Investment Advisor 250 361-2283 (Victoria) | 1 800 561-5864

elbersfinancialgroup.ca

“CIBC Private Wealth Management” consists of services provided by CIBC and certain of its subsidiaries, through CIBC Private Banking; CIBC Private Investment Counsel, a division of CIBC Asset Management Inc. (“CAM”); CIBC Trust Corporation; and CIBC Wood Gundy, a division of CIBC World Markets Inc. (“WMI”). CIBC Private Banking provides solutions from CIBC Investor Services Inc. (“ISI”), CAM and credit products. CIBC World Markets Inc. and ISI are both Members of the Canadian Investor Protection Fund and Investment Industry Regulatory Organization of Canada. CIBC Private Wealth Management services are available to qualified individuals. The CIBC logo and “CIBC Private Wealth Management” are registered trademarks of CIBC. If you are currently a CIBC Wood Gundy client, please contact your Investment Advisor. Performance returns are gross of AMA investment management fees, and other expenses, if any. Each individual account’s performance returns will be reduced by these fees and expenses. The indicated rates of return are the historical annual compounded total returns.

CONTENTS 56

40 FEATURES

40 CONTEMPORARY.

COMFORTABLE. CALMING.

On the Cover Photo by Lia Crowe. Neil Tran is one of several people in Victoria who are taking the plunge into cold water therapy.

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A luxurious forest retreat

By Angela Cowan

50 THE SUN RETURNS

LIFESTYLES

APRIL/MAY 2021

56 WHEN COLD IS HOT

Taking the plunge into cold water therapy

By Toby Tannas

THE (NOT SO) HUMBLE EGG

By Ellie Shortt

Wools, knits and colours made for life on the beach

By Jen Evans & Lia Crowe

Perfectly wrapped gifts from nature

DEPARTMENTS

CONTRIBUTORS

22 WEEKENDER

86 TRAVEL

EDITOR’S LETTER

Wine, wildlife and a wicked little getaway

Malta the amazing

Family first

By Suzanne Morphet

By Brian Argyle

By Susan Lundy

DESIGN NOTES

Sunny Dayz

By Janice Jefferson

14 LIFE.STYLE.ETC.

26 WELL & GOOD

Nutritional navigation

By Kaisha Scofield

30 IN STUDIO

Natalie Bahirova

Salto mortale: Ira Hoffecker

By Lia Crowe

By Sean McIntyre

GOOD TASTE

34 BUSINESS CLASS

A passion for pinot

By Jennifer Schell

Driving success: Big O Tires

By Tess van Straaten

92 SECRETS AND LIVES

Ron Neal

By Angela Cowan

94 NARRATIVE

Of dreams and travel

By Susan Beiderwieden

98 BEHIND THE STORY

By Lia Crowe

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AP RI L / MAY 2021

contributors V I C T O R I A L I F E AT I T S F I N E S T

“I am in love with love stories. Whether

JENNIFER SCHELL

the love story is about two people, a pet, a tree, a zucchini plant, a chicken casserole or a glass of wine, I am in. I share stories of passion that remind us of our individuality and celebrate the world’s unbelievably diverse and exciting community of creative humans. I also love to eat and drink and decorate and travel to other places to do all of those things with the one that I love. Every day is a new story.” Jennifer is the author of four cookbooks that celebrate BC’s food, drink and farm community. The BC Wine Lover’s Cookbook is her newest creation. She says her heart is with the ocean and her soul on an orchard in the Okanagan.

WRITER, A PASSION FOR PINOT

AP RI L | MAY 2 02 1

BLACK PRESS Penny Sakamoto GROUP PUBLISHER

BOULEVARD GROUP Mario Gedicke PUBLISHER 250.891.5627 info@blvdmag.ca

MANAGING EDITOR Susan Lundy

ASSOCIATE EDITOR Lia Crowe

CREATIVE DIRECTOR Lily Chan

DESIGN Michelle Gjerde Tammy Robinson Kelsey Boorman

PAGE 16

“There’s a trend ‘afloat’ you may have

spotted on your social media feed. A curiosity about cold water that’s sparked one of the biggest wellness trends of 2021. Cold water therapy definitely isn’t for the faint of heart, but if you can brave a bit more than a splash you could be in line for a whole host of health benefits.” A broadcast veteran, Toby co-hosts Beach Mornings with Ara & Toby on Kelowna’s 103.1 Beach Radio. She’s a mother to two teenage girls and two four-legged kids.

TOBY TANNAS

WRITER, WHEN COLD IS HOT

PAGE 56

ADVERTISING Mario Gedicke Vicki Clark CONTRIBUTING Brian Argyle WRITERS Susan Beiderwieden

Angela Cowan Lia Crowe Jen Evans Janice Jefferson Sean McIntyre Suzanne Morphet Kaisha Scofield Ellie Shortt Toby Tannas Tess van Straaten ILLUSTRATION Sierra Lundy CONTRIBUTING Dasha Armstrong PHOTOGRAPHERS Lia Crowe Don Denton Darren Hull

“Travel brings significant health benefits, according to a multitude of

BRIAN ARGYLE

WRITER, MALTA THE AMAZING

PAGE 86

studies. In fact, even the anticipation of travel brings rewards. Visiting distant lands broadens the mind and lowers stress levels—save for the odd rush to make a connecting flight! It pays off with the experience of new people and cultures, smells and flavours, sights and sounds, and memories that will last a lifetime.” After an early retirement to Vancouver Island as a snowbird, Brian turned his lifelong passion for photography into a profession. As a photographer, his greatest enjoyment comes from meeting new people and sharing—for a few moments—their lives, events, sports or hobbies. argylephoto.com

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411 TRENDING ONLINE:

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www.vicnews.com/life Any device. Any time.

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 info@blvdmag.ca boulevardmagazines.com

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APRIL/MAY 2021

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family first

Family life began for me back in the mid-’80s when I moved in with my boyfriend of five months. The house, recently vacated by the boyfriend’s ex-wife, came with furniture, a pair of kids and a gerbil called Quasimodo. “Don’t touch the gerbil,” Derrick warned his son, not five minutes after I arrived. “It bites.” “It won’t bite me,” asserted Dylan. He reached into the cage to stroke the warm and furry Quasimodo who, startled from slumber, sunk its teeth into Dylan’s finger. Dylan shrieked. “It bit me! You-you...asshole!” “Dad!” Jessica shouted. “Dylan swore! And he touched the gerbil!” I—21 years old and unused to children at all—watched the unfolding scene with quiet horror. I was a career-pining, quasi-academic, eager to write my way to fame and fortune. Parenting was not on the to-do list. But this all changed over the next few years. And by the time my own daughters came along, I’d fallen in love with all things family—a love affair that has endured these past decades far beyond cares about career. And as it turns out, this scene with my eventual first husband, now my ex-husband, occurred at the start of another decades-long project. The result is my new book, Home on the Strange: Chronicles of Motherhood, Mayhem and Matters of the Heart. The book, like parenting, has been a labour of love, and I’m excited for its release on April 13 via Heritage House Publishing. Home on the Strange follows a cast of strange characters (me, my family and friends) in a collection of 75 essays that peer into the everyday world of family relationships. What drove this collection of stories? My compulsion to write, for one thing. Myriad crazy anecdotes, for another, and, thankfully, a series of deadlines over the past three decades that forced me to record this treasure-trove of memories in real time. Over the years, I’ve written dozens of columns, first for newspapers and eventually for Boulevard and a few other smaller magazines. Although I didn’t realize it at the time, the columns became perfect conduits for memories. What inspired these stories? Well, when your younger daughter adopts a shop vac as a pet and you end up dragging it around everywhere by the “leash” (cord)—including the school play—you have to write about it. When you can’t sew and your elder daughter wants to be a slug for Halloween, or you mangle an educational sex talk with your kids, you have to write about it. When you drive across the country in a road-weary hippie van, run out of gas in the middle of nowhere Alberta, or drive 40 minutes through the wilderness of Vancouver Island, dodging potholes and bear cubs, seeking morning coffee—to no avail—you have to write about it. All these strange and amusing experiences beg to be told. I’ve also experienced some trauma, including my daughter’s devastating cycling accident and my husband’s near-death heart attack, and those stories are in the book as well. As for the cast of characters, I owe them a debt of thanks for gracefully accepting my gentle-but-rather-public teasing over the years. But all is well. Derrick can’t divorce me over it…that already happened years ago. My daughters are safely tucked away in cities different than my own, and besides they’d never give up access to our liquor cabinet. That leaves my husband, Bruce, and I’m not worried about him at all. When I wrote my first book, Heritage Apples: A New Sensation, he was able to quote the pages on which he was mentioned and direct everyone to his photo. He’ll handle the notoriety. (See, I just did it to him again!) Ultimately, the most mocked person in the book is me as I attempt to navigate this world as a mother, a wife, a journalist and, according to one reviewer, “a keen observer on the foibles and challenges of life.” This reviewer further states that I write with “humour, honesty, and humanity. And hope.” Hope, indeed—I hope readers enjoy it.

Susan Lundy Editor 10

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APRIL/MAY 2021

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Their experiences convinced them1 3 of the need boulevardmagazines.com AP RI L /visited MAY 2021 friends |who’ve more than 80 coun

pacsafe was established 1998 by no-nonsense travel security. Todayin their bags Their experiences convinced them of the friends who’ve than 80 accessories can be foundvisited in overmore 33 countries

life.style.etc. NATALIE BAHIROVA, OWNER, BAGHEERA WO RDS + PH OTOG RAPHY LIA CROWE

lassic, elegant and feminine is how Natalie, owner of the women’s wear boutique Bagheera, describes her personal style. Originally from the Ukraine, Natalie has a law degree from the the Taras Shevchenko National University of Kyiv. However, she began working in retail boutiques when she moved to Victoria. “I immediately fell in love with fashion and retail,” she says. “Law school taught me resiliency, determination and passion, and I use that every day as a business owner and even more so now.” Asked what fires her up the most about her work, Natalie says, “Making women happy. I strive to be up to date with the best styles, and it is amazing to provide a one-of-a-kind experience to women in Victoria.” And what does Natalie love most about living and working here? “Victoria has such an amazing business and entrepreneurial spirit—everyone supports each other so much. In terms of living, I love all of our plentiful restaurants, our access to the ocean and the ability to be in nature.” Considering the many years she’s worked as a business owner in Victoria, I ask what quality has led to her continued success. She says: “Visualization and persistence have led me to many successes and goals.”

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APRIL/MAY 2021

C I B C WO O D G U N DY O’BRIEN INVESTMENT GROUP

FASHION & BEAUTY Uniform: Jeans, dressy top and blazer. All-time favourite piece: Circolo blue dress jacket. Favourite pair of shoes: D.A.T.E. sneakers. Favourite day bag: Luis Vuitton Neverfull GM. Favourite work tool: My MacBook Air. Favourite jewellery piece: Tiffany blue heart bracelet. Accessory you spend the most money on: Shoes. Moisturizer: Chanel Sublimage. Scent: Fragonard Belle De Nuit. It’s an exquisite perfume from Provence. Must-have hair product: Oribe Serene. Beauty secret: Sleep and a routine! I believe in having a nightly beauty routine plus an early bedtime (9 pm).

STYLE INSPIRATIONS & LIFE Style icon: Coco Chanel and Madame C.J. Walker. I’m truly inspired by both women who persevered and succeeded under trying times and circumstances. Piece of art: Van Gogh’s Starry Night. Last great read: Why Nations Fail by Daron Acemoglu and James A. Robinson. Favourite musician: Ani Lorak. Era of time that inspires your style: Paris in the 1920s. TV show that inspires your style or that you just love the style of: Sex and the City. Favourite cocktail or wine: Cannonau di Sardegna. Favourite flower: Peonies. Favourite city to visit: Hvar, Croatia. Favourite app: Headspace. Favourite place in the whole world: Victoria. It never fails to amaze me the feeling I get coming off a plane from a trip away. One thing that consistently lifts your spirits during these hard times: Family and friends.

RETIREMENT INCOME — CONGRATULATIONS! C I B C WO O D G U N DY O’BRIEN INVESTMENT GROUP

THE POWER OF DIVIDENDS

As people O’Brien approach retirement, may look for a Jessica Cameron,they Associate reliable and steady flow of income generated from Investment Advisor CIBCto Wood their investment portfolio.with This helps complement their government benefits like Canada Pension Gundy Victoria Branch has recently Plan and Old Age Security pension.

CONGRATULATIONS! been awarded the prestigious title of Jessica O’Brien Associate With persistently lowCameron, interest rates and GIC returns 1 PortfolioforManager. declining nearly 30 years , many pre-retirees and Investment Advisor with CIBC Wood retirees are forced to re-evaluate their investment strategies. One such strategy title is investing in dividend Gundy Victoria Branch has recently The Portfolio Manager is awarded paying stocks, which are tax advantaged. Dividends been prestigious of to who have achieved canprofessionals beawarded beneficial tothe investors looking totitle generate income in their investmentand portfolios. Dividends Portfolio Manager. superior knowledge experience and from Canadian stocks are taxed at a lower rate than demonstrate the highest ethical value. interest income. The Portfolio Manager title is awarded They areisrecognized their peers A dividend a portion of a by company’s profits paid to to who have its professionals shareholders. An analogy I like achieved to use to explain and management teamsone asreceives leadersfrom in a dividends isknowledge the rental income superior and experience and the industry. property. In this case, the stock is equivalent to the demonstrate thethehighest value. to rental property and dividend ethical can be compared the rent received. Includingby dividend They are recognized theirpaying peersstocks as part of a balanced portfolio can help generate and management teams Contact as leaders in to income during your retirement. us today learn more and see how we can help you achieve your the industry. financial goals.

Jessica O’Brien Cameron, CIM, PFP, B.Comm. Portfolio Manager, Associate Investment Advisor

250 361-2295

Jessica O’Brien Cameron, CIM, PFP | B.Comm. Jessica.obriencameron@cibc.com

Jessica O’Brien Cameron , CIM, PFP, B.Comm. Portfolio Manager, Associate Investment Advisor Portfolio Manager, CIBC Wood Gundy Associate Investment Advisor www.obrieninvestmentgroup.com 9th Floor - 730 View Street, Victoria, BC V8W 1J8

250 361-2295 TF 1-800-561-5864 250-361-2295 CIBC Private Wealth Management consists of services provided Jessica.obriencameron@cibc.com Jessica.obriencameron@cibc.com by CIBC and certain of its subsidiaries, including CIBC Wood

www.obrieninvestmentgroup.com Gundy, a division of CIBC World Markets Inc. “CIBC Private Wealth

www.obrieninvestmentgroup.com Management” is a registered trademark of CIBC, used under license. “Wood Gundy” is a registered trademark of CIBC World Markets Inc.

CIBC Private Wealth Management consists of services provided by CIBC and certain of its subsidiaries, including CIBC you are currently a CIBC client, pleaseis acontact your of CIBC, WoodIfGundy, a division of CIBC World MarketsWood Inc. “CIBC Gundy Private Wealth Management” registered trademark Investment Advisor. usedCIBC under Private license. “Wood Gundy” isManagement a registered trademarkconsists of CIBC Worldof Markets Inc. If youprovided are currently a CIBC Wood Wealth services Gundy client, please contact your Investment Advisor. 1https://tradingeconomics.com/canada/deposit-interest-rate

by CIBC and certain of its subsidiaries, including CIBC Wood Gundy, a division of CIBC World Markets Inc. “CIBC Private Wealth Management” isboulevardmagazines.com a registered trademark of CIBC, used | AP RI Lunder / MAYlicense. 2021 “Wood Gundy” is a registered trademark of CIBC World Markets Inc.

good taste

Bailey Williamson, winemaker at Blue Grouse Estate Winery.

a passion for pinot Sea to sky on the BC pinot noir trail WORDS JENNIFER SCHELL

boulevardmagazines.com |

PHOTOGRAPHY DON DENTON

APRIL/MAY 2021

Pinot noir, dubbed the heartbreak grape by winemakers and grape growers, has found the spotlight in British Columbia. This notoriously finicky grape needs specific conditions to nurture its thin skin and temperamental nature. In wine-geek speak, it also mutates easily and is susceptible to disease and pests. However, regardless of the drama and risk, it seems that for BC winemakers the rewards are well worth the extra love and attention.

British Columbia’s pinot success is palpable... With styles ranging from masculine to feminine and each ref lective of its own vineyard, BC’s pinot noir gets rave reviews from wine critics everywhere. Pinot noir goes by a couple of different handles. It hails from France’s Bourgogne or Burgundy region where pinot noir and Chardonnay reign collectively as king and queen (pinot noir for Bourgogne Rouge and Chardonnay for Bourgogne Blanc). Pinot noir culture has travelled globally, achieving major celebrity in New Zealand and the USA, primarily in Oregon and California. And then there is our very own beautiful wine country. British Columbia’s pinot success is palpable. A growing selection that graces wine-store shelves is evidence of our local winemakers’ love affair with it. With styles ranging from masculine to feminine and each reflective of its own vineyard, BC’s pinot noir gets rave reviews from wine critics everywhere. “I love that pinot expresses its place and time with clarity,” says Shane Munn, GM and winemaker at Martin’s Lane Winery in Kelowna. “In terms of what particular characteristics I love about pinot, I can only offer a bunch of adjectives: charm, beauty, complexity, intrigue, and all in a delicate combination of elegance and power.” Pinot noir is most commonly described as elegant. It is light- to medium-bodied and usually the only red that a whitewine drinker will consider. It is fruit forward, revealing a lovely bouquet with notes ranging from earth to spices, herbs and florals. The palate can offer up a range of flavours, including berries, maybe with notes of mushroom, tobacco and/or vanilla (depending on barrel aging). Usually drunk best young, the finish is not tannic and should be long and smooth. These characteristics make it a very versatile food wine and an allweather sipper. The passion for pinot has wineries like Martin’s Lane in Kelowna focussing almost entirely on its production (the winery produces pinot noir and riesling exclusively). Shane is a master craftsman, who has brought from his native New Zealand a style that finesses the certified organic vineyards into the super-premium range of four pinot labels. These are created from four different vineyards—one in West Kelowna, two in East Kelowna and one in Naramata. In describing his winemaking process and vision, Shane says, “I’d like to think there is no defined Martin’s Lane

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style per se—sure, there are elements of things we use that others do (and don’t)—but really my aim is that our wines equally reflect the site and the season. That site can be an entire vineyard or just a small block. It’s important that the grapes and resultant wines are handled sensitively, that every movement is gentle, considered and justified.“ On our BC pinot noir celebrity list, Vancouver Island wine has some serious stars and pinot noir is fast becoming a signature grape. Blue Grouse Estate Winery in the Cowichan Valley has been racking up the awards and big news accolades for its two pinot noir labels. So too have neighbours like Unsworth Vineyards, Venturi-Schultze Vineyards, Averill Creek Vineyard and Emandare Vineyard. Surprised at Vancouver Island’s success? Blue Grouse winemaker Bailey Williamson, who has been crafting these winning wines from the vineyard’s estate-grown pinot, says, “Pinot noir is perhaps the only noble red-wine grape that is not suited to hot climates, which makes it a natural fit for most regions in BC. The diurnal shift from hot days to cool nights is what it truly enjoys. It allows it to maintain its acidity and develop its bright cherry aromas and flavours. At Blue Grouse, with our south-facing slope and being only one-and-a-half kilometres from the ocean, we have this diurnal fluctuation in spades: daytime temperatures can be 32 degrees in the vineyard, and at nighttime it can be 12 degrees.” And what many may not know is that the island has old vines from some pioneering vineyards. As Bailey notes, “Our oldest planting of 30 years is the

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Ritter clone, which is Germanic in origin, and produces a more tannic, deeper representation of pinot noir. We have planted the Dijon clones as well and are hopeful they will yield more blending options for the future.” If you are into pinot, and when travelling is safe again, plan a dynamite road trip around the vast BC wine country, exploring from sea to sky this unique pinot noirian culture, and taste these gorgeous expressions of this grape. In the meantime, you can order the wines from the wineries and do a taste tour at home. Here are some suggestions:

VANCOUVER ISLAND: BLUE GROUSE ESTATE WINERY 2018 Quill Pinot Noir

This wine starts on the nose with red plum, vanilla and cranberries followed by flavours of cherry pie and warm spices in the mouth. Food pairing: A perfect accompaniment to wild sockeye salmon or hearty pasta dishes.

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DR. JASON MAYCOCK DR. TOBY VALLANCE DR. MANDY LETKEMANN DR. NICK CATCHUK OPTOMETRISTS

2018 Pinot Noir

This wine is an expression of sun-warmed black and ruby plums, blackberry jam and hints of wild thyme. A lingering soft palate together with approachable tannins add to the elegance of this wine.

1318 Blanshard St. | 250-384-4175 | maycockeyecare.com boulevardmagazines.com | AP RI L / MAY CLIENT: MAYCOCK EYECARE PUBLICATION: BOULEVARD MAGAZINE

2021

Food pairing: Dishes with a touch of spice, seared salmon or tuna, barbecues, roast beef, beetroot dishes and especially dishes that feature cherries or figs are all fabulous choices.

KELOWNA: MARTIN’S LANE WINERY 2015 Naramata Ranch Pinot Noir

Deep ruby red. Dense, dark cherry aromas with fine, floral notes. The palate is sleek with a compact texture and complex silky tannins. Food pairing: Says the winery’s Shane Munn: “I’m liking any of our pinots with mushroom dishes in this cold weather. Been making lots of pasta—so something like a mushroom tagliatelle or even mushroom risotto would be appropriate this time of year.”

LAKE COUNTRY: O’ROURKE PEAK CELLARS 2018 O’Rourke Pinot Noir

Aromatics that pack a full punch of big red fruits with Bing cherry, dark cherry, chocolate-covered cherry, cassis and black currant, accented with herbs, and earthy forest floor with just a hint of a floral note. The palate is soft and elegant, yet fullbodied and delightfully complex, with well-developed flavours of black currant, berries, leather, tobacco, cigar box and cedar spice with characters of coffee and cocoa leading through to a long finish of silky warm tannins. Food pairing: Very versatile and perfect on its own. Would be amazing with roasted chicken, squash soup or mushroom pizza.

LILLOOET: FORT BERENS ESTATE WINERY 2017 Pinot Noir Reserve

The rich Pinot Noir Reserve has an intense aroma of dark cherries, tobacco leaf and wild roses. On the palate, a mouth-watering acidity balances perfectly with the rich flavours of spices, ripe cherries and forest floor. The wine has a very long finish. Food pairing: This wine pairs beautifully with stew, quiche and mushroom dishes.

OLIVER: ANTHONY BUCHANAN WINES 2018 Ashlyn Pinot Noir

Unfined, unfiltered, gentle winemaking featuring black cherries, sage, plums, violets, baking spice and sweet cherry cola with a savoury, saline component. Food pairing: The winery’s Anthony Buchanan suggests, “Pork tenderloin (perhaps with truffle oil) with roasted veggies or pork belly with garlic mash. The acidity in the wine will cut through some of the fat and should be delicious.”

SIMILKAMEEN: CORCELETTES ESTATE WINERY 2017 Reserve Pinot Noir Micro Lot Series

This pinot noir features 22-year-old vines. The nature of the old vines drives greater complexity in fruit and is further enhanced by these rugged and hot soils. Mineral, mushroom and earth flavours. Food pairing: Make this elegant Pinot a perfect pairing with dishes like seared duck breast, pork tenderloin and mushroom risotto.

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Wine, wildlife and a wicked little getaway WORDS + PHOTOGRAPHY SUZANNE MORPHET

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I might have walked into a John Constable landscape from the early 19th century. Clouds billow up a mountainside that’s dusted with fresh snow. In the foreground, a pond reflects the sky and surrounding forest in a watery blur of red, green and yellow. Beyond the pond, a river rushes past, eager to reach the sea. But this is no painting. It’s the utterly enchanting view from our balcony at the Cowichan River Lodge, located in the Cowichan River Valley, close to Duncan on Vancouver Island. My husband and I have escaped here for the weekend with two thoughts in mind—wine and wildlife.

South of Duncan on the Trans Canada Hwy. 250.746.8734

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While the valley has been making a name for itself as a cool-weather wine region for the last 20 years, wildlife is also commanding more attention. Take, for instance, the gregarious elk that moved into Youbou in the last decade, grazing people’s gardens and peering in windows. Locals even gave five of the bull elk names. They’re Bob, Henry, Dennis, Howard and Mr. Hollywood. Over on the marine side of the valley, hundreds of fat and frisky sea lions have been stopping in Cowichan Bay every fall recently on their annual migration from Alaska to California, flopping on docks and swamping boats. And of course, the Cowichan River is famous for its fish. Chinook, coho and chum salmon share this 47-kilometre stretch of running water with steelhead, trout and more. Experienced fly fishers like fourth-generation fisherman Tristan O’Brian rave about it. “I’ve been up and down the island, explored a lot of remote rivers and never have I seen a river that supports the amount of life this river does,” Tristan tells us as we float down the river from Lake Cowichan in his fishing raft on our first morning. In spring, the river runs high and fast. We drift past half a dozen boats with fishers, mostly men, standing and casting lines. Passing over a shallow stretch, Tristan points out a couple of sleek rainbow trout. “The salmon provide the trout with an unreal amount of nutrients,” he says, explaining that any salmon eggs that don’t hatch get scooped up by the trout. Landing back at the Cowichan River Lodge, we meet up with lodge manager John Chilton. With 16 riverfront acres, the lodge gets plenty of four-legged visitors. John shows me pictures of bear, cougar and elk, all captured by a motion-activated camera. Fresh elk dung litters the lawn. “About two years ago we had a young bull elk,” he explains, “and I thought he was a loser. He didn’t have any horn or anything. But then he left and came back with all these girls!” Walking around the pond, John points out a beaver dam dug into the bank. The beavers aren’t usually around during the day, but occasionally a group of river otters will show up and then, “all hell breaks loose,” he chuckles. “They scream at each other!” Driving to Youbou, we see signs warning about elk. Before long, we spot three bulls grazing in front of a trailer park. With their slender legs, big eyes and reddish racks, Tom, Dick and Harry— or whatever they’re called—are impressive, but look hilariously out of place. The next morning big, fat snowflakes swirl outside while we read by the fireplace. It’s hard to leave this lodge, but we’ve got a date with the winemaker at Averill Creek Vineyard down the road. “I do as little as I can,” Brent Rowland tells us when we arrive for our tour and tasting. “If you had to put a list of ingredients on a bottle, mine would say ‘grapes’ and that’s it.” That means no nutrients, enzymes, yeast, sulfites or any of the other “aids” that many conventional winemakers rely on. “It’s much harder to make wines this way,” he says as we sample a fragrant young pinot noir from the barrel, but “a lot more pure and honest.” Since arriving at Averill Creek in 2018, Brent’s been figuring out what works—“pinot noir is king”—and what doesn’t, such as Marechal Foch. “I just took a chainsaw to the Foch and grafted on pinot noir,” he adds. Sitting in the lounge and looking over this big valley from the sunny side of Mount Prevost, we realize some things in life really are that simple. Coming to Cowichan for a weekend is one of them. If you go: thecowichanriverlodge.com averillcreek.ca

ELK IN YOUBOU.

FLY FISHING.

see. The five resident bull elks in Youbou are just that—resident year-round. They often walk down the highway through town but can be difficult to spot if they’re resting in someone’s garden. Sunrise and sunset are the best times to see bigger herds including females and calves. “You might see five or 35,” the waitress at Cassy’s Coffee House told us when we stopped to inquire. Even the resident bulls are wild animals, so keep your distance.

CHARCUTERIE AT THE LODGE.

COWICHAN RIVER LODGE.

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Fly fishing is experiencing its biggest surge in popularity since A River Runs Through It was released in 1992. Guide Tristan O’Brian says young people are really getting into it, as well as more women. The Cowichan River Lodge can organize a guided fishing tour for you. For a different wildlife experience, take a Hawk Walk at The Raptors in Duncan. Hawks and other birds of prey fly overhead and you might get the thrill of a hawk landing on your gloved hand. pnwraptors.com.

Breakfasts at the Cowichan River Lodge are filling and delicious with locally sourced ingredients such as sausage from Cure in Cobble Hill, yogurt from the Cowichan Milk Company and coffee from Drumroaster. Farm Table Inn, near Skutz Falls, is a great choice for dinner, serving locally raised beef and their own pork. We enjoyed their West Coast bouillabaisse and Jäger pork schnitzel, paired with local wines. Averill Creek Vineyards has recently introduced charcuterie boards that include locally made spreads and pates from Pickles’ Pantry and island-made cheeses.

The Cowichan River Lodge is a beautiful log structure with big picture windows, four comfortable guest rooms and peaceful natural surroundings. Built originally as a fishing lodge, it now caters to a wide variety of guests looking for rest and recreation, on the river and off. Hosts John and Danielle can help you plan activities from hiking and biking to wine tasting and whale watching.

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well and good

nutritional navigation Understanding bio-individuality WORDS KAISHA SCOFIELD

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here is no one way to eat. We are biologically unique. Even if we all ate the exact same foods, our bodies would react in very individual ways. The countless differences between our lifestyles, dietary histories, movement habits, stress levels, age and genetics all make for varied nutritional needs. When it comes to nourishing and fuelling the body, we are all perfectly different. Bio-individuality is the concept that there is no one-sizefits-all diet, and the understanding that our nutritional needs vary depending on a wide variety of factors. It reinforces the idea that eating the same food does not lead to the same digestive outcome from one individual to the next. Understanding bio-individuality can help us to navigate diet confusion and move toward a more personalized and empowered eating style. Diets are oversimplified eating plans. For example, when I eat corn, it makes my stomach hurt, so I avoid it. Does that then mean that no one else should eat corn? What about dairy or meat? If my neighbour Jenny is living her best life as a vegan, does that mean Uncle Phil is wrong about the keto diet blowing his mind? Of course not—what works for Jenny isn’t necessarily going to work for Phil because their bodies are not the same. Figuring out your own digestive needs can take time and can be challenging, so here are some tips on how to find what works best for you.

BE YOUR OWN DIGESTIVE DETECTIVE

Keep a digestion journal (note, this is not macro or calorie tracking) and record how you feel when trying something new. Not used to eating gluten? Give it a try and see what happens (unless you have celiac disease). If gluten bugs you, then try sourdough or sprouted oats. If you haven’t had meat in a while, try going to a well-respected butcher and buying meat that has been ethically raised and processed. These experiments may sound scary but as life changes, so too do our digestive and nutritional needs. Where you may have needed lower calories as a university student, those extra hours you’re putting in at the gym these days may mean it’s time to pay more attention to your fuelling.

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BE CURIOUS

We can get excited when someone tells us about their new diet, especially when they are seeing great results. If their way of eating appeals to you, it is okay to try it out, but it’s important to resist digging in and to know when to accept it, if it isn’t working for you. This doesn’t mean that you are a failure at eating, it simply means that you and your friend have different digestive systems.

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REJECT RIGIDITY

Excess sugar and highly processed foods should be approached with moderation, but all other foods can be approached with an open mind. If someone tells you that carbohydrates are bad, investigate which carbs work for you and which ones don’t. If you’re lectured about the dangers of meats, try eating meat that appeals to you and see how your body reacts. Think you need to eat nothing but vegetables? How does that feel after a few days? Additions and eliminations should only be considered after you have taken enough time to make an informed choice.

BE SUPPORTIVE

It is important to recognize that everyone’s goals and needs differ, so try to approach food conversations with compassion. We are all just trying to live our healthiest life, so when your coworker comes at you raving about his latest juice cleanse, simply recognize that he is also just trying to find what works for his body.

BE PATIENT

These things can take time and, sometimes, just when you get the hang of things, your life will change and along with it your nutritional needs. Your life, your body and your digestion are not static, and as with any organism, your body will change and evolve according to what it needs at any given time. That is why it is important to be patient and kind to yourself. Commit to taking the time to get to know what works for you so that when life takes a new path, you can keep up.

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EAT HAPPY

Food doesn’t have to be complicated but it does have to be considered. We may have different digestive systems but we generally share the same goals: to eat well, be healthy and enjoy life.

When was the last time you ate something because it made you happy? We are so focused on restricting because it is expected of us that we often lose the joy of food. There is, of course, a very important distinction to be made between eating foods because they are cheats and eating foods because they bring joy. The former looks like binging on an entire pizza in the closet, while the latter is more akin to going out for fancy doughnuts with friends. It’s important to note that disordered eating is a very real and very common issue that affects people from all backgrounds. If this is something that feels like it might apply to you, know that you are not alone and please seek out help from a mental health and/or eating disorder professional. Food doesn’t have to be complicated but it does have to be considered. We may have different digestive systems but we generally share the same goals: to eat well, be healthy and enjoy life. Acknowledging your bio-individuality is the first step to achieving these goals by supporting your digestive system. Knowing that we all need different fuel helps us let go of the one-diet-fits-all mentality and approach food with curiosity and enthusiasm, empowering us to do the work and find the very best way to fuel and nourish our perfectly unique bodies.

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in studio … WITH IRA HOFFECKER

“Salto mortale” Transitions exhibition captures Langford artist’s incredible journey WORDS SEAN McINTYRE

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PHOTOGRAPHY LIA CROWE

t was only after she returned home from a trip to the edge of the world that Ira Hoffecker felt she needed to take a giant leap. Nearly 20 years ago, Ira, her husband and the couple’s two young children took a break from their movie-star -studded, jet-setting lifestyle in Berlin, Germany to rent a humble RV and explore Vancouver Island. The family could never have imagined how a trip designed for reconnection would alter the course of their lives. “It’s like an epiphany what happened here in Canada,” Ira says. In an interview at her home studio overlooking Langford Lake, Ira takes a moment to reflect on her life in Europe, noting how daring acts in the circus—which she loved to attend—can mimic life. Performers would amaze awestruck audience members, sitting on the edge of their seats, with one feat of daring and bravery after another. “When you look at that person who does the salto mortale, there’s a special moment between when they let go [of the trapeze] and finally grab something again,” she says. “That’s how I see life, there is always a risk that you must take to try something new, but you should never be afraid to make that jump. You cannot discover a new coast without leaving the other one.” Ira’s great leap from her career as an A-list cinema publicist, accustomed to hopping between the cities of Europe with the silver screen’s most recognizable faces, may have been momentarily disorienting, but she has certainly landed on her feet. “Before moving to Canada, and before I began to study art formally 17 years ago, there was not a lot of time for painting at all,” she says. “The career shift happened somewhat gradually. At the beginning, I didn’t see it as a career shift at all. I just needed a long sabbatical from my work in the film industry and the medium I turned to was art.” She began by transferring her perception of the world around her onto canvas. Ira soon enrolled at the Vancouver Island School of Art, where she earned a diploma of fine art and became an active member of the Federation of Canadian Artists. She has since pursued and completed a Bachelor of Fine Arts degree

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and then a Master of Fine Arts degree. Her earliest abstract works grew from a lifelong interest in maps. She blended these pragmatic images with her observations of the urban landscape, creating works that challenge the viewer’s perception of reality with ad-hoc shapes, off-set angles and multi-faceted layering. One such piece features the grim, monolithic layout of a concentration camp layered with textured concrete tones and violent splashes of red. A more recent piece created during a residency in Buenos Aires, Argentina—just prior to the global pandemic—is based on the map of that city’s Parque de la Memoria with infusions of vibrant colours and patterns that evoke a mix of art deco, art nouveau and Argentina’s homegrown Madí art movement. In both cases there is the pain. The layers of each work contribute to the story that Ira tells of a specific place and time. “‘I translate how the city feels and the historic knowledge of the city into an abstract painting,” she says. “It’s my personal interpretation of a place in time. My work used to be much more specific, there were specific maps and buildings. That has shifted over time. Then I began to develop paintings that involve both organic and geometric forms, where aspects of one form concentration informed the other.” Pieces for her latest exhibition, Transitions, scheduled to run at Victoria’s Fortune Gallery (537 Fisgard Street) from May 1 through May 23, were completed at her Langford studio, where her environment features a distinctively West Coast blend of evergreen woods, water and the ever-changing urban geography in one of the country’s fastest-growing communities. With few exceptions, the works that make up the Transitions show have all been created since the pandemic began more than a year ago. What began as a period rife with claustrophobia and a sense of paralysis quickly set roots for a new routine and a new perspective. Like so many others faced with a spring lockdown, Ira found herself

BB OT Y EL

re N -o o EM pe w PR ne T E EA S S d L H

in her garden, wrist deep in topsoil and seedlings. “I couldn’t even go through Langford, and so I painted what I saw,” she says. “I always have a good connection to where I am, so I began translating my experience here, and this evolved into extensive flower studies that resulted in a whole series.” As spring turned to summer, the flower series grew into larger works in which maps reasserted themselves. The distant top-down view of earlier pieces, however, was replaced with a greater sense closeness, intrigue and suspense. It’s a new perspective, perhaps a result of a pandemic-induced introspection and a renewed sense of place. “What I do now is definitely an urban space, but it isn’t a specific city anymore. I’m moving away from that, it’s not a specific map, it’s not a specific architecture, but I’m playing with perception and exploring depth,” she says. “I always looked at things from above and now, with these latest paintings, all of a sudden I have a foreground, and I enjoy that. I like to explore with that and work with this different perception. It shifts the work in a way that allows me to play with depth when I add the foreground.” The paintings and portraits on the walls of her home capture Ira’s transition. An enormous abstract map of colours on canvas hangs on her living room wall, just around the corner from a lineup of signed celebrity photographs from another life. It’s a reminder of where she’s come from, a tribute to that great leap from there to here, the need to sacrifice a comfortable present for an uncertain future. Charting a new course represents Ira’s personal salto mortale, and it’s an inspiring transition she has accomplished with grace and sophistication. More information about Ira’s work is available at irahoffecker. com. Details about her Transitions exhibition can be accessed at: fortunegallery.com.

w w w. s t o n e s j e w e l l e r y v i c t o r i a . c o m 250-382-4841 © w w w. s v p h o t o g r a p h . c o m 2 0 2 0 ©

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business class

driving success Big O Tires revs to record growth 34

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Kevin Jensen and his son, TJ.

WORDS TESS VAN STRAATEN

PHOTOGRAPHY DON DENTON

ars have been Kevin Jensen’s passion for almost half a century. He started working in the auto repair industry when he was a 16-year-old high school student in Edmonton, and a job just a few years later in Vancouver would change the trajectory of his life. “I got a job at Big O Tires in Kitsilano when I was 20. I saw how successful some of the franchise owners were and I realized it was a good opportunity,” recounts Kevin. “I worked there for 10 years, working my way up to manager, and I saved to buy my own location.” Kevin opened his own Big O Tires franchise in downtown Victoria 27 years ago, after driving around the city scouting for the best spot. “When I moved here, I didn’t know Victoria at all,” he says. “I literally drove up and down every street looking for a location, and this was the only location that would have worked. It’s a destination [business] and we were looking for a destination area close to where people lived and worked.” In just three years, Kevin’s burgeoning business would become the most successful Big O Tires franchise in the entire province. It went from zero business to $1 million in revenue in three years—becoming the first outlet in British Columbia to reach the $1-million milestone. “They gave us our million-dollar rings,” says Kevin, who is the current vice-president of Big O Tires Canada and a past president. “With hard work and perseverance and a little bit of luck and a great location and great landlords, we ended up being the biggest store in our franchise group and we’ve kept that level up until today.” For Kevin, who’s vigilant about training and quality workmanship, the biggest challenge with running the business—especially in the last few years—has been finding experienced employees. “We spend a lot of money just making sure we’re fully staffed. Right now, I’d say half the people who used to be open six days a week in automotive are now only open five days a week because they don’t have staff to keep open. There’s a shortage of over 500 Red Seal mechanics in British Columbia right now.” This past year, with the COVID-19 pandemic, there have been new challenges to overcome—from too much business to too little. Before the pandemic, Kevin’s team was servicing about 40 cars a day. That all but dried up overnight in the early days of the crisis. “It was probably the only time that I felt helpless and had no control over the future of my business,” Kevin admits. “COVID19 was an obstacle you can’t really hurdle. If they shut down the whole country, there’s not a lot you can do if people are staying

Photo: Jody Beck Photography

P O I N T B R E A K D E V. C A

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“With hard work and perseverance and a little bit of luck and a great location and great landlords, we ended up being the biggest store in our franchise group and we’ve kept that level up until today.”

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home and not driving to work. We were lucky they designated auto repair as an essential.” By last June, business was booming again—and revving to record growth for the second half of the year. “We had six record months of almost double the volume,” says Kevin. “We’ve been doing 60 or 70 cars a day, which is incredible, working six days a week and 12 hours a day. That was the biggest challenge.” To better meet the demand, Big O Tires is expanding to a Pandora and Quadra location, which will mean six more hoists and an additional 20 parking spaces. The Johnson Street location across the road, which was being used as a mechanical repair facility, is also being expanded and will be used as a speed lane for fast flat repairs and quick winter tire changeovers. “That will give us three locations within a block downtown,” Kevin explains. “That gives us 15 hoists and parking for almost 50 cars.” The original Quadra location is also being totally revamped, from the ground up. Kevin says they’re investing “quite a bit of money to bring all the shops to the next level.” It could be seen as a big risk or as finding an opportunity amid a crisis. “Sometimes you just have to take an opportunity and when it comes to the availability of locations and getting a good deal on a lease rate, the opportunities are better in hard times versus when everything is successful. So if you have a few dollars to expand, it makes sense,” Kevin says. “People have a tendency to buy stocks when they’re going up, but really you should be buying when they’re going down.”

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Pre-book your airport ride to save the planet today. With more and more people living in the downtown core and so many auto repair shops moving out of it, Kevin is also banking on demand continuing to be high in the area with so few competitors. “In the last 20 years, there are probably at least 50 per cent fewer [repair shops] and the population is growing. We’ll probably be the last in the downtown core within two or three years.” With many accolades over the years—including several Black Press “Best in the City” awards—and rave reviews, Kevin says his biggest mistake was not buying the property all those years ago when his landlord offered it to him for $380,000. At the age of 64, Kevin is now getting everything set up to pass the lug wrench to his son, TJ, and manager Tony Tummillo, who came to work for him after they worked together for a decade in Kitsilano. “We’re just a big family,” Kevin says. “That’s what makes our business—our employees and customers.” Excited about what this year will bring as he drives change and embarks on expansions, Kevin says the secret to success is pretty simple. “You can do anything you want to do—you just have to try hard enough and put the time in. It’s just a matter of focus and hard work.”

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“It’s a great space. It feels very serene. It’s kind of like life stands still up there.” “There was a lot of customization for the client,” says Carly Sanderson, who designed the interior. The homeowner spends about half the year at a second residence in a warmer locale, she explains, and he wanted something comfortable, low-maintenance and suited to his needs. The overall impression immediately brings to mind a woodsy retreat. Abundant, large windows overlook an ever-changing vista of thick forest from just about every vantage point in the house, while a surrounding flagstone patio invites a relaxing evening spent outside in balmy weather. “You have all that greenery out there, and no matter what time of year, it’s very lush,” adds Carly. “Everything is focused so that the outside is brought in, or the inside is brought out.” The spectacular scenery created its own challenges, however. “The rocky terrain required a lot of blasting and rock removal to get the foundations in place,” says builder Russ Barry, owner of Interactive Construction. “The location is at the top of a very steep and narrow winding driveway, so we had several rather stuck delivery trucks over the course of the project. It’s

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an interesting challenge to have a flatbed semi truck stuck up on a rock wall!” All the hiccups were smoothed over, though, and the process allowed for an insulated concrete foundation (ICF), which dramatically improves energy efficiency and comfort inside. Stepping into the main living area, the open concept and nine-foot ceilings create a wonderful sense of space, as does the tiling around the wood pellet-burning fireplace. The 24- by 48-inch tiles are faux marble porcelain done in a light finish, and the bright tones combined with the large size keep the fireplace from feeling too heavy in the smaller space. Similarly, the walnut flooring runs through the entire home with the only exception being the powder room. “In a smaller space, it’s nice to have one floor finish,” says Carly. “And it’s one of the woods that the homeowner loved.” Easily the most striking feature of the home, the kitchen cabinetry takes centre stage in the design, particularly the walnut hood fan above the stove. “Every project has a detail that requires planning to achieve the best result,” says Dave Moore, who did the millwork for the entire suite. “The hood fan was a simple design, but the challenge was incorporating the quarter-inch powder-coated steel shelves into the drywall and the wood fan cover with no exposed fasteners.” The matte finish of the steel shelves create a distinctly masculine, almost industrial effect, while the bold grain of the walnut both emphasizes that effect and grounds it with a warm, earthy touch. “It was the first thing I noticed when I saw the plans, and

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it was one of the last things we installed. We’re very happy with the result,” adds Dave. Against the bright whites and expansive forested views, the walnut cabinetry throughout the kitchen stands out as a focal point, but the details in its craftsmanship come clearer with a closer look. Every piece is flat-sawn, horizontal-grain black walnut, finished with a natural clear coat lacquer. “Carly’s design is simple and clean, so it allows the wood grain to really stand out and be a feature,” says Dave. But look again and you’ll notice an incredible continuity between the pieces, even from one side of the cabinetry to the next, the panel over the fridge and the impressive hood fan. “The whole suite is made from the same tree,” explains Dave. “We found a pack of sequenced matched walnut plywood large enough to do the entire project.” There are a number of “extra” details in the kitchen designed with both the aesthetic and high performance in mind. High-end appliances like the induction stovetop and built-in microwave make the kitchen easy and efficient to work in; customized shelving organizes spices, oils and more; a tidy, circular cut-out in the island lifts away for instant disposal of food waste and trimmings, and there’s an extra bar sink for convenience. Perhaps most unexpected, though, is the butler’s pantry. A must-have on many dream kitchen plans, it provides an almost obscene amount of storage and work space. “It’s quite a substantial pantry for a unit of this size,” agrees Carly. “It’s perfect for entertaining.” That bespoke nature of the build really comes into play in

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AP RI L / MAY 2021

the master suite. Built-in shelving bedside allows the beautifully grained walnut flooring to stand out, and several adjustments were made in the en suite to accommodate the rather tall homeowner, including raised vanities, oversize mirrors and a raised shower head. The owner also had an exterior door installed in the large shower which leads to a wraparound flagstone patio, an outdoor

shower and the future site of a hot tub. The whole design is expertly balanced. The masculine foundation—dark woods, steel accents, contemporary style with bright whites—is softened by the more feminine touches in the area rugs, the textures and the pops of red in the furniture. The most gorgeous example of the softer aspects is by far the powder room,

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APRIL/MAY 2021

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done in baroque-inspired wallpaper, which instantly engenders a feeling of luxury. It’s a theme that carries throughout the home: contemporary, comfortable and calming. “It’s a great space,” says Carly. “It feels very serene. It’s kind of like life stands still up there.”

SUPPLIERS LIST: Architect/Design: John Gower Design Interior Design: Carly Sanderson Interiors Construction & Interior Finishing: Interactive Construction Inc. Interior Drywall: DT Drywall & Construction Painting: Kingfisher Painting Services Ltd. Cabinetry & Millwork: David H Moore Cabinetry Flooring: Hourigans Flooring Tiling: Hourigans Flooring Doors: Westeck Windows and Doors Countertops: Canary Custom Surfaces Landscaping: Biophilia Design Collective Exterior Siding: RidgeRock Exteriors

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AP RI L / MAY 2021

THE SUN RETURNS

Spring is here! Boulevard celebrates with a family-bubble visit to the magical Crystal Cove Beach Resort near Tofino, dressed in some of the best Vancouver Island has to offer in outdoor wear made for life on the beach. There are wools to keep out the chill of the salt air, knits for cosy beach fires and colours that reflect the sea, the sand and the sun. PHOTOGRAPHY DARREN HULL

On Lia: Dress by Free People ($138) from Merchant Quarters General Store; sweater by Des Petits Hauts ($150) from Bagheera Boutique; recycled cashmere toque ($50) from Anian. On Peter: Heavyweight Henley ($95) from ecologyst.

STYLING BY JEN EVANS + LIA CROWE

Two recycled wool “Scout” blankets ($95ea) from Anian.

On Djuna: Merino wool sweater ($345), the “Fisherman” toque ($95) and “The Merino Jogger” pants ($165), all from from ecologyst. On Corbin: Yellow anorak ($325) from ecologyst.

The “Painters” coat ($165) and “The Sunday Flannel” ($135) from Anian.

On Lia: “The Fisherman Sweater” ($395) from ecologyst. On Peter: “The Fisherman Sweater” ($395) from ecologyst.

On Lia: “The Modern Melton” shirt ($189) from Anian. On Djuna: “Painters” coat ($165) from Anian. On Simone: Merino wool sweater ($345) from ecologyst. On Corbin: “Ridgefield” flannel by Marmot ($140) from Merchant Quarters General Store. On Peter: “The Puffy Jacket” ($445) from ecologyst. Makeup by Jenny McKinney Models: Lia Crowe, Peter Zambri, Corbin Jones, Djuna Nagasaki and Simone Nagasaki. Photographed on location at Crystal Cove Beach Resort. A huge thank you for hosting our team!

when cold is

hot

More and more people are taking the plunge into cold water therapy WORDS TOBY TANNAS X PHOTOGRAPHY LIA CROWE

Victoria’s Neil Tran in the water off Ross Bay.

It’s been a few years now since I first dipped my toe into the proverbial waters of cold therapy. It was more of a plunge, really, and it occurred on New Year’s Day, 2018. After enduring a particularly challenging year, I was convinced by a German-born man (who would later become my husband) that submerging my body in the frigid waters of Okanagan Lake would signify a new beginning and help me to better tackle whatever challenges lay ahead. I don’t think I was quite ready to receive any of the benefits from the water on that day. The shock of the frigid lake made me angry. I was so put off by the extreme discomfort that I didn’t speak to my friend for the rest of that day (and maybe the next), and I didn’t go near any kind of water that might produce a goose bump for the next two years.

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Old Farm Garden Stone

Just south of Duncan next to the Old Farm Market 5174 Francis Street, Koksilah B.C. V0R 2C0 boulevardmagazines.com |

AP RI L / MAY 2021

But early in 2020 something changed. I learned about Wim Hof and his theory that cold water plunges bring about a cascade of health benefits. Also known as “The Iceman,” Hof is a Dutch extreme athlete noted for his ability to withstand freezing temperatures. He has developed the Wim Hof Method, which is a program for good health based on breathing, cold therapy and commitment. Hof claims that cold therapy can help with everything from anxiety and weight loss to boosting mood and strengthening the immune system. So, on that first day in 2020, I flipped my shower to cold—just 15 seconds to start. I worked up to 30 seconds, then 45, 60 and ultimately two minutes. Deep breathing is the key and while it never gets easier, there is a certain rush that follows a cold shower, which I can only describe as addictive. I’ve now graduated to weekly dips in Okanagan Lake. My gumption is fortified by a small group of hearty souls who are equally committed to what sometimes feels like self-induced torture. My husband (that German guy) is among them and he’s even joined a band of “ocean-dippers” in Victoria, where he frequently travels for work. Through reading and mostly online research, we learned that three minutes submerged is the magic number; it’s enough time to kickstart the purported health benefits. We stay in four minutes for good measure. Do I like it? No. Will I continue to do it? Yes. And therein lies the complexity of doing something solely for the perceived health benefits. Cold water therapy is the cod liver oil of the previous generation. It’s terrible, but “they” say it’s good for you. “They” are a growing number of performance coaches, recovery specialists and naturopaths. Chelsea Gronick is a Kelowna-based naturopathic doctor. She says modern science is starting to actively research and look more closely at cold water therapy; however, versions of hydrotherapy have been used for centuries to stimulate certain responses from the body. “When the body is exposed to cold, the sympathetic nervous system is activated. That’s the fight-or-flight response. Hormones like adrenaline are released, the heart rate increases and blood vessels constrict forcing blood

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APRIL/MAY 2021

to your core,” she explains. “Once the body regulates it switches to a rest/ relax/restore or parasympathetic nervous system. This training of your nervous system is a way to teach your body how to regulate when faced with various stressors, not just cold water but things that come up in daily life.” The benefits have been shown to go well beyond improving stress tolerance. Cold water therapy can induce a stronger immune system response, increase metabolism, speed up weight loss (fat burning kicks in when shivering is induced), increase energy and improve sleep quality. It may even lower inflammation so the body can heal more quickly. Dr. Gronick does have words of caution for those brave enough to explore cold water therapy. Go slow, she says: it’s important to gradually introduce cold water and increase your tolerance. “A great starting point would be to end your showers at a temperature as cold as you can stand for 30 to 60 seconds. Practice good judgment and slowly work your way into this therapy to mitigate the potential risks.” Risks can include hypothermia, hives and blistered skin if the water is extremely cold or if you stay in too long. With mainstream science just starting to come around to the idea, one can really only go on how cold water makes you feel. My small group of dippers is flourishing with repeated exposure. All of us agree it is a weekly rejuvenation, and more and more people seem to be feeling the same way. We’re no longer the only ones at the beach, proving a winter swim is no longer reserved for those New Year’s Day polar bear dippers and hardcore northern Europeans in Speedos. A cold water dip always comes with hoots and hollers from passersby, some snap photos and without fail someone always shouts, “How’s the water?” The answer is obvious—it’s always cold (really cold) but there’s a kind of magic about it that’s making it one of the hottest wellness trends of 2021. Will you be giving cold water therapy a try? Tag us in your cold water photos @boulevard_magazine

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AP RI L / MAY 2021

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4810 Prospect Lake Road Saanich, BC $3,395,000 Custom designed estate with sweeping views of Prospect Lake. Interior captivates with a bold, aesthetically delightful design. A showpiece kitchen with high-end appliances and sophisticated dining room accommodates large gatherings, and two spacious living and family rooms, both with spectacular views. 8 bedrooms, 7 baths and wrap around decks and patio complete this 16 acre retreat.

735 Humboldt Street, Victoria BC, Canada V8W 1B1

The local real estate agent with the international network: vi.evcanada.com Scott Piercy, Private Office Advisor Personal Real Estate Corporation 250-686-7789 scott.piercy@evcanada.com www.luxurybchomes.com victoria.evcanada.com

1050 Roxview Court

8 - 3031 Jackson Street

403 - 2526 Bevan Avenue

Sooke, BC $2,675,000

Victoria, BC $819,000

Sidney, BC $1,329,000

Exquisite oceanfront property in scenic East Sooke, with over 5,000 square feet living space on a half acre. Uncompromising views provide the backdrop to this lavishly appointed residence. Upon entry, the dramatic 14 ft coffered ceilings emphasize the grandeur of this elegant residence and the open concept design encourages entertaining. Exceptional outdoor living space on each level, with both covered and uncovered areas.

Introducing “Jackson Oaks”, an upscale townhome community featuring 8 stunning townhomes. Unit 8 offers an open floor plan, ideal for entertaining. Complete with 3 bedrooms and 3 baths, and over 1,300 square feet of beautiful living space. High end finishes throughout, including hardwood floors, oversized picture windows and top of the line appliances.The best in urban living!

This two story luxury penthouse suite in The Bevan offers a stunning open floor plan and a wealth of high-end finishes. The Master is perched above the rest of the unit in a large loft along with a large 5pc ensuite. The living space on the main makes the most of the ocean views and all day sunshine. The Bevan offers the very finest in urban seaside living.

909-910 - 100 Saghalie

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Victoria, BC $4,300,000

Victoria, BC $1,299,000

Saanich, BC $720,000

A stunning, one of a kind property in Bayview 1. Elevated high above Victoria’s Inner Harbour, this exceptional home is created from 2 penthouses, with over 4000 sq ft of open living space. Windows throughout the unit are floor to ceiling, corner to corner, providing an astounding 270 degree view. Outstanding amenities and top of the line finishes complete this magnificent property.

Luxury living suspended above Victoria’s iconic skyline, with ocean and harbour views. Flooded with natural light and walls of glass that artfully frame the panoramic views. Stunning kitchen and generously sized living and dining rooms offer a refined space to entertain. Perfectly situated with walking trails at your doorstep to explore the surrounding vibrant Vic West and Inner Harbour.

Classically elegant executive townhome steps from the ocean! Bright, beautifully updated and flooded with light. With 2 beds, 2 baths and a lovely sunroom, this unit is ideal for hosting friends and family. The 55+ Water’s Edge community provides resort style living, with amenities including indoor pool, hot tub, sauna, meeting room with kitchen and pool table, library, gym and tennis courts. Move in today!

2249 Oak Bay Avenue, Victoria BC, Canada V8R 1G4

The local real estate agent with the international network: vi.evcanada.com James LeBlanc, Private Office Advisor Personal Real Estate Corporation 250-812-7212 james.leblanc@evcanada.com www.luxurybchomes.com victoria.evcanada.com

2420 2420 L ANSDOWNE L ANSDOWNE RDRD OB OB UPLUPL A NDS A NDS | $|3,950,000 $ 3,950,000

127127 BARKLE BARKLE Y TERR Y TERR OB OB GONZ GONZ A L EASL E|S $|3,600,000 $ 3,600,000

2254 2254 ARBUTUS ARBUTUS RDRD SE SE A RBU A RBU T UST US | $|3,350,000 $ 3,350,000

3605 3605 CADBORO CADBORO BAY BAY ROAD ROAD OB OB UPLUPL A NDS A NDS | $|3,500,000 $ 3,500,000

4767 4767 TIMBER TIMBER PL PL SE SE C ORDOVA C ORDOVA B AYB AY | $|3,000,000 $ 3,000,000

2538 2538 NOT NOT TINGHAM TINGHAM RDRD OB OB UPLUPL A NDS A NDS | $|2, $400,000 2, 400,000

806806 FOUL FOUL BAY BAY RDRD VI FAIRFIEL VI FAIRFIEL D EDA SETA S|T $|2, $250,000 2, 250,000

893893 VICVIC TORIA TORIA AVE AVE OB OB SOU SOU T H TOA HK OABKAYB AY | $|2, $200,000 2, 200,000

5 BEDS 5 BEDS | 6| B6ATBHS AT HS | 5,195 | 5,195 SQ .SQ F T. . F T. | 3|4, 3412 4, 412 SQ .SQ F T. . FLOT T. LOT

7 BEDS 7 BEDS | 3| B3ATBHS AT HS | 3,| 407 3, 407 SQ .SQ F T. . F T. | 2.17 | 2.17 ACRE ACRE LOTLOT

3 BEDS 3 BEDS | 3| B3ATBHS AT HS | 2,98 | 2,98 4 SQ 4 .SQ F T. . F T. | 1.05 | 1.05 ACRE ACRE LOTLOT

4 BEDS 4 BEDS | 5| B5ATBHS AT HS | 3,| 28 3,428SQ 4 .SQ F T. . F T. | 5,095 | 5,095 SQ .SQ F T. . FLOT T. LOT

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4 BEDS 4 BEDS | 3| B3ATBHS AT HS | 2,620 | 2,620 SQ .SQ F T. . F T. | 7,0 | 45 7,0 45 SQ .SQ F T. . FLOT T. LOT

5 BEDS 5 BEDS | 7| B7ATBHS AT HS | 6,827 | 6,827 SQ .SQ F T. . F T. | 18,182 | 18,182 SQ .SQ F T. . FLOT T. LOT

5 BEDS 5 BEDS | 2| B2ATBHS AT HS | 2,85 | 2,85 4 SQ 4 .SQ F T. . F T. | 28,050 | 28,050 SQ .SQ F T. . FLOT T. LOT

4 BEDS 4 BEDS | 4| B4ATBHS AT HS | 2,867 | 2,867 SQ .SQ F T. . F T. | 4,300 | 4,300 SQ .SQ F T. . FLOT T. LOT

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1482 1482 DALL DALL ASAS RDRD VI FAIRFIEL VI FAIRFIEL D WDEW S TE S|T $1,850,000 | $1,850,000

4 BEDS 4 BEDS | 4| B4ATBHS AT HS | 2,166 | 2,166 SQ .SQ F T. . F T. | 6,000 | 6,000 SQ .SQ F T. . FLOT T. LOT

PENDING PENDING

8,098 8,098 SQ .SQ F T. . FLOT T. LOT

PENDING PENDING

4915 4915 PROSPEC PROSPEC T LTAKE L AKE RDRD | S |W SPR W OSPEC PR OSPEC T LA T KLEA K E OFFERED OFFERED AT AT $ 2,395,000 $ 2,395,000

454454 4 DUAR 4 DUAR T RD T RD | SE | SE GORDON GORDON HE A HE D AD OFFERED OFFERED AT AT $ 3,000,000 $ 3,000,000

PENDING PENDING

2357 2357 GULLHAVEN GULLHAVEN RDRD | NS | NS S WA S WA R T ZR TBZAYB AY OFFERED OFFERED AT AT 2,500,000 2,500,000

PENDING PENDING

2001 2001 RUNNMEDE RUNNMEDE AVE AVE | VI| FAIRFIEL VI FAIRFIEL D EDA SETA S T OFFERED OFFERED AT AT $1,950,000 $1,950,000

PENDING PENDING

14 414S4T.S ANDRE T. ANDRE WSWS S TS|T VI| JA VI ME JA ME S BSAYB AY OFFERED OFFERED AT AT $1,550,000 $1,550,000

4280 4280 WES WES TERVELT TERVELT PL PL SE SE L A KL E A KHIL E HIL L |L $1,025,000 | $1,025,000

629629 SENANUS SENANUS DRDR | C|S CINL S INL ET ET OFFERED OFFERED AT AT $ 5,750,000 $ 5,750,000

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$2,950,000

Sophisticated gated oasis in the exclusive Garden Gate neighbourhood of Brentwood Bay. This substantial 6,500 sq ft custom home, built in 2000, is nestled on 2.14 level acres with gorgeous established gardens and a fabulous backyard with swimming pool. Backing onto Oak Haven Park, this estate offers the ultimate in privacy.

Recent Sales

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$6,150,000

Gracious Inspiration 375 Quayle Road

$3,191,000

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250.686.3385

Personal Real Estate Corporation

Sales Associate

Magical Oceanfront 1126 Gillespie Road

$5,410,000

Cowichan Getaway 7695 Cowichan Lake Road

$1,349,000

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Proudly Presenting – 3155 Beach Drive This Magnificent Waterfront Estate is ideally situated on a prized 1.67 acre level beachfront property along Victoria’s most coveted stretch of oceanfront in the heart of ‘The Uplands’. Completed in 2016, the 11,900 sqft custom residence boasts a timeless and elegant design with beautiful hand-crafted finishing and carefully selected appointments throughout. Generous in scale and intimate in comfort, this is an estate designed foremost as a home: inviting, warm, private and spectacularly beautiful.

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CHACE WHITSON R E A L E S TAT E G R O U P

E UR

FEATURED PROPERTY

On the northern tip of Vancouver Island’s Saanich Peninsula, you will find the Queen Mary Bay Estate, a spectacular 24.58 acreage rich in biodiversity and long-term investment potential. This pristine waterfront estate features 1500 ft of ocean frontage, deepwater moorage, foreshore lease with private dock, & caretaker cottage. The main home boasts 3587 SF of West Coast inspired living space & offers sweeping ocean views from nearly every room. A significant portion of the property is densely forested, which provides exceptional privacy & creates a first-class West Coast experience w/ bald eagles and many other species right in

$18,800,000

your backyard. Enjoy this exceptional property as a remarkable private estate; subdivide up to 48 lots (approval required from the District of North Saanich); or invest & retain to potentially benefit from this unique property’s strategic value. Located one kilometer from the BC

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Ferries, 10 minutes to the International Airport, & 30 minutes to downtown Victoria.

$1,550,000 9341 Webster Place, Sidney

Chace Whitson real estate group

coming soon

· 250 818 9338 tel · 778 426 2262 cel

$1,150,000 502-9818 Fourth Street, Sidney

Chace@ChaceWhitson.com CHACEWHITSON.COM

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Krista Voitchovsky, Real Estate Advisor 250-888-3256 | krista@kristav.ca

Mark Gutknecht, Real Estate Advisor 250-880-1000 | mark.gutknecht@engelvoelkers.com www.kristavmarkg.ca

g LDstin O i S L w Ne

W G NE TIN S LI

715-21 Dallas Road, James Bay | $649,000

307-2560 Wark Street, Quadra Village | $349,000

Love the lifestyle at Shoal Point! No other condo in Victoria offers all the amenities for you to enjoy! This bright, move in ready 1 bedroom + multipurpose den/guest room is completely updated with quality finishes. All new appliances, “Blue Pearl” granite counters, tiled walk in shower with rain head & body jets, custom built murphy bed/desk in den to name a few. Feel like you are on vacation & enjoy the 25m lap pool, gym, sauna, steam, putting green and close proximity to downtown, parks, ocean walkway and Fisherman’s Wharf.

Modern & lovingly updated condo in Quadra Village. This newly reno’d 1Bed, 1Bath home has new hardwood floors, penny tile flooring in bathroom, all new appliances, butcher block countertop, subway tile backsplash and much more! Insuite laundry, secure parking, across from a park and walkability to Quadra Village, what more do you need?

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4 Ethos Place, View Royal $675,000

407-1665 Oak Bay Avenue, Rockland $419,000

512-21 Dallas Road James Bay $1,075,000

624-21 Dallas Road James Bay $1,075,000

Wow! An affordable single family home in View Royal. Perfect for young family with kids and pets! This 3 Bed, 2 Bath home has a lovely, spacious fenced yard and is located in a quiet cul-de-sac of 7 homes. Vaulted ceilings, skylight , large dining area and a sunken living room.

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Listed and sold in 4 days! This meticulous 2bedroom, 2 bathroom corner unit condo with stunning ocean & mountain views and SW exposure is Shoal Point at its best! Watch passing boats, sea planes, helicopters and wildlife.

Enjoy views of the inner harbour and Fisherman’s Wharf from your deck and the floor to ceiling windows of this lovely Shoal Point home. This 2 bedroom, 2 bath, plus den, unit has a bright open floor plan. Kitchen, w/ gas cook top, adjoins dining/living room with gas fireplace.

2249 Oak Bay Avenue, Victoria, BC V8R 1G4 • Office +1 778-433-8885

Belvoir Hall Belvoir Hall

For For more more information, information, visit: visit: www.BelvoirHall.com www.BelvoirHall.com For more information, visit: www.BelvoirHall.com

Michele Michele Holmes Holmes Michele Holmes

Debra Bartlett & Erin Mackenzie Debra Bartlett & Erin Mackenzie Debra Bartlett & Erin Mackenzie

Expect Exceptional the Expect the Expect the Exceptional Exceptional

2481 Beacon Ave. Sidney British Columbia | 250.656.0911 | www.holmesrealty.com 2481 Beacon Ave. Sidney British Columbia | 250.656.0911 | www.holmesrealty.com 2481 Beacon Ave. Sidney British Columbia | 250.656.0911 | www.holmesrealty.com

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food and feast

The (not so) humble egg

These perfectly wrapped gifts from nature are anything but basic WORDS ELLIE SHORTT X PHOTOGRAPHY LIA CROWE

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Fragility. Fertility. New life. New beginnings. Springtime. Sustenance. What comes to mind when you picture an egg? What kind of egg do you picture? Is it still in its shell or cracked open? Raw or cooked? I think of my childhood. I recall comforting meals of omelettes with side salads or scrambled eggs on toast—more often finding their way into our dinner rotation than breakfast routine. I see the Passover Seder spread and feel my teeth sink into that satisfying first bite of a hardboiled egg after waiting so eagerly for those precious first courses. I’m transported to the kitchen table of my friend’s house, making pysanka—carefully poking a hole in the bottom of the shell, getting sore cheeks while blowing out the

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Passive House | Custom Homes Renovations interactiveconstruction.ca

innards and meticulously dotting with wax, dipping into dye, wiping it down and repeating with patience and pride as I complete my delicate masterpiece. I hear the catchy jingle of those energetic “Get Cracking” commercials of the ‘80s. There are seemingly endless associations with eggs and equally endless things to do with them. Is it going to be part of a cake? An ingredient in a salad dressing or sauce? Or an over-easy buddy to some bacon? Sweet, savoury, brilliant or bland, there is a world of possibilities all starting with the modest egg. But these perfectly wrapped gifts from nature are anything but basic. At the beginning of any great foundation of appreciation comes the art of understanding, and for so many of us we crack, whisk, fry and poach without much awareness as to what has gone into this culinary staple, arguably the very “staple” of life as we know it—for without the egg, the ovum, the seed and the kernel from which all things spring forth...there isn’t life. Let’s start with the shell. Made almost entirely of calcium carbonate crystals, an eggshell is surprisingly a semipermeable membrane, which means that air and moisture can pass through its pores. However, the shell also has a thin outermost coating called the bloom or cuticle that miraculously helps keep out bacteria and dust. Fragile yet somehow resilient, an eggshell is almost unbreakable when squeezed from top to bottom, but a mere tap can crack open the armour exposing the contents within. This gooey core is cradled by inner and outer membranes, which provide further defence against bacterial invasions. The egg white is also known as the albumen, and contains about 40 different types of proteins, many of which are otherwise tricky to find in such bioavailable capacities. Then there are the chalazae—opaque ropes of egg white, which hold the yolk in the centre of the egg like little anchors, and attach the yolk’s casing to the membrane lining the eggshell. Finally we reach the yolk, the most nutrient-dense and, in my humble opinion, tastiest part of the precious package. 80

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“An egg is always an adventure; it may be different each time” -Oscar Wilde

Held together by the vitelline membrane, the yolk contains less water and more protein than the white, some fat and most of the egg’s vitamins and minerals. These include iron, vitamin A, vitamin D, phosphorus, calcium, thiamine and riboflavin. The yolk is also a source of lecithin, an effective emulsifier so your body can better absorb the fabulous fat within. The colour ranges from just a hint of yellow to a magnificent deep orange, according to the feed and breed of the hen. Ideally we want our barnyard birds running around free and chatty on a farm, eating all sorts of yummy delights, including bugs and the like (nope—chickens aren’t supposed to be only veggie-fed), which not only provides a happier existence for our fowl friends, but offers us more delicious and nutritious eggs. Of course, this is all regarding the most commonly consumed egg in our western culinary paradigm, but there are

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many different eggs to explore, including duck, quail and ostrich, all of which present distinctive flavour and nutrient profiles. For example, duck eggs are notably rich, excellent in a fresh pasta recipe, for example. Pickled quail eggs make for a lovely little pop-in-yourmouth treat. Hard to acquire and lavishly priced, ostrich eggs are often eaten on their own, soft-boiled for an hour (yes, an hour), chiselled open and seasoned simply before offering a most-indulgent dipping pool for your bread. But many adventurous cooks will attempt mega omelettes and scrambles with these monstrous capsules of extravagance. From a nutritional perspective not all eggs are created equal. Duck eggs tend to contain higher amounts of many nutrients than chicken eggs, including folate, iron and vitamin B12 (as much as 168 per cent or more of the daily recommended dose of B12). Quail eggs contain more fat and protein by weight than chicken eggs, double the iron and riboflavin, about one-third more vitamin B12, but less choline. Ostrich eggs are richer in magnesium and iron than chicken eggs, but contain less vitamin E and vitamin A. Perhaps one of the most versatile and adaptable, yet under-appreciated applications of cooking an egg is that of the perfectly executed and timed boil. There are as many different methods and opinions on this subject as there are sizes and colours of eggs, but I personally stick to the simple method of placing an egg in boiling water for the allotted time and carefully relocating it to an ice bath for a couple minutes before peeling (or cracking in half as is the case for a soft boil). A slotted spoon, small sieve, or mesh basket with a long handle can really help in safe transfer in and out of the water, but aside from that, you just need a pot, a timer and your eggs. See method below. 82

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Rainbow Breakfast Bowl.

And where you take your boiled egg from here is up to you! For soft-boiled, I’m a big fan of the quaint yet refined minimalism of salt, pepper and some toast sticks. Medium goes marvellously on a bed of greens, and there’s nothing quite like a hard-boiled egg salad to enjoy with crackers, or sandwiched between two slices of a rustic loaf. Wherever your egg adventure takes you, perhaps take a moment to pause and appreciate the structural brilliance, the nutrient density, the gorgeous visuals, the rich flavours and the culinary possibilities of the (not so) humble egg.

Rainbow Breakfast Bowl

Prep time: 20-30 minutes (including cooking and boiling time) Yield: 2 servings There’s nothing quite like beginning your day with a splash of sunshiny colour, and this vibrant dish is sure to start you on the right foot. Satiating and sustaining, this abundant bowl of nutrient-dense goodness keeps me full and satisfied for hours. Prep all the ingredients ahead of time to expedite the assembly process during your early morning routine. Ingredients

FOR THE SALAD…

1 cup roasted sweet potato cubes (see instructions below) 2 medium-boiled eggs, peeled and cut in half 4 slices of bacon, cooked to your liking boulevardmagazines.com |

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½ cup cherry or grape tomatoes, cut in half 1 cup cucumber, peeled, cored and sliced (you only need to peel and core it if it’s a field cucumber) ½ avocado, sliced ½ cup blueberries 1 cup shredded purple cabbage (I like to use a mandoline to get it extra fine) 4 cups mixed greens Sprinkle of hemp hearts

FOR THE DRESSING…

½ cup olive oil 2 tbsp fresh lemon juice 1 tbsp fresh orange juice (or just more lemon juice) 1 tsp maple syrup 1 clove garlic, minced 1 ⁄3 cup fresh Italian parsley, finely chopped 1 tbsp fresh tarragon, finely chopped Sea salt and freshly ground black pepper to taste (I did about ½ tsp salt and ¼ tsp pepper) Directions

FOR THE ROASTED YAM OR SWEET POTATO…

Preheat your oven to 425F and line a baking sheet with parchment paper. Peel and cut the sweet potato into small cubes. In a medium-sized mixing bowl, toss the sweet potato cubes with a glug of olive oil and a sprinkling of sea salt and freshly cracked black pepper. Spread the cubes evenly on the baking sheet and roast for 15-20 minutes until fork tender. Set aside to cool.

Egg Salad with Fresh Herbs and Grainy Mustard.

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FOR THE DRESSING…

Add all the ingredients in a bowl and whisk together until thoroughly combined (you can also combine the ingredients in a small blender and whir for a few seconds until integrated).

TO ASSEMBLE THE SALAD…

In two separate dishes, divide the greens and sweet potato mix, creating a base for each bowl. Arrange the other ingredients evenly on top of each base, drizzle with desired amount of dressing, sprinkle with a bit of hemp hearts and enjoy!

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Egg Salad with Fresh Herbs and Grainy Mustard

Prep time: 15 minutes (including boiling time) Yield: 2-4 servings

Ingredients 6 hard-boiled eggs, peeled and finely chopped ½ cup mayonnaise or aioli 1 tbsp grainy mustard ½ tsp paprika 1 tbsp fresh Italian parsley, finely chopped 1 tbsp fresh chives, finely chopped 1 tbsp fresh dill, finely chopped Sea salt and freshly cracked pepper to taste

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Directions Combine all the ingredients in a medium-sized mixing bowl, mashing and stirring to fully integrate them all together, and enjoy! Can be stored in the fridge for up to one week.

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How to Boil an Egg

While there are many differing opinions and methods, I find this simple approach to be efficient and effective, and most importantly, easy to peel! While it’s best to enjoy a soft boil fresh out of the water so that it’s still warm and lovely, the medium- and hard-boiled eggs are a great make-ahead option, and should keep in the fridge for a few days.

Directions Bring a saucepan of water to a boil over medium-high heat. Using a slotted spoon or small sieve with a handle, carefully lower your eggs into the boiling water one at a time. Set desired time (3-4 minutes for soft, 6-7 for medium and 10-12 for hard), adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Gently crack eggs all over and peel, starting from the wider end, which often contains the air pocket.

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travel

MALTA the amazing

This European country has a little bit of everything WORDS AND PHOTOGRAPHY BRIAN ARGYLE

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Bev Highton

“Malta! How interesting.” That was my Uncle Ray’s reply, when I emailed to say we were visiting Malta for three weeks. Ray, a prolific author, enjoys spending his down time visiting France, surveying the rural countryside while acquainting himself with local varietals of fermented grapes. So, let me explain...

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While investigating travel packages online, my wife Maureen stumbled upon a long-stay holiday in Malta. Previously, we had taken one to Portugal and thoroughly enjoyed ourselves. Curious, we did some research and after talking with friends who had visited Malta on a Mediterranean cruise—and who unanimously declared it was their favourite spot—we decided to see for ourselves. The Republic of Malta is a group of tiny islands south of Sicily. The two main islands, Malta and the much smaller Gozo, have historic sites that predate the great pyramid of Egypt by more than 1,000 years. Because of their strategic location and small size, over the centuries they were seemingly invaded by every civilization that sailed past with a fleet of ships. As time went by, the resulting mix gave rise to a unique Maltese culture, with its own language and customs. Its current population is just under 500,000. Ultimately, that travel package didn’t mesh with our timing, so we arranged our own flights and hotels. We opted for a week on Gozo and a week on Malta, and left the third week open in case we wanted to visit Sicily, just 90 minutes away via fast ferry or 30 minutes by air. But when the time came, we elected to stay in Malta, since there was still much we wanted to see and do. In all, we stayed in four hotels, each in different cities—all interesting and unique. And despite the country’s diminutive size, after three weeks we had nowhere near exhausted the many places to visit. Rising sea levels at the end of the last Ice Age submerged the land bridge between Europe and Africa, leaving the Maltese islands and Sicily above water. In 1798, the Knights of Malta (rulers since 1530) were ousted by Napoleon Bonaparte. The Maltese, distraught by the subsequent raiding of churches and wealthy homes to finance Napoleon’s invasion of Africa, sought help from the British. In 1800, Admiral Horatio Nelson drove out the French and—on the condition the Maltese could retain their language, religion and culture— Malta became a British protectorate, which lasted until 1964. Most Maltese speak fluent English as a second language.

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An Allied military base, Malta played a key role in the Mediterranean and African campaigns in both world wars. Targeted by the Italians and Germans and under siege in the Second World War, Malta became the most heavily bombed site in Europe. In April 1942, Britain’s King George VI awarded the George Cross to the entire country, “to bear witness to a heroism and a devotion that will long be famous in history.” The Maltese were no strangers to hardship and resolve. One of the most celebrated victories of 16th-century Europe was the Great Siege of Malta, when the island defended itself against the Ottoman Empire. The Turks had mustered previous raids, including in 1551, when a strike force of 10,000 gave up after a few days, instead

turning to invade Gozo, where they carried off the entire island population of 5,000 men, women and children as slaves. In 1565, they returned to Malta with nearly 200 ships and 40,000 men, confident it should take no more than three days to capture the island. Four months later, after firing more than 130,000 cannonballs, losing their commander and nearly their entire force, they left, never to return. Malta had lost a third of its population. Today, Malta is an independent nation, a member of the European Union but not of NATO. The capital city, Valletta, was chosen Europe’s Capital of Culture in 2018. Its Grand Harbour is one of the largest ports in Europe, often occupied with cruise ships and super yachts of the rich and famous. With a modern international

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airport and a splendid public transit network, including frequent 25-minute ferries to Gozo, Malta is easy to get to and easy to get around in. Its sunny beaches may not be as grand as some countries’, but the range of activities and things to see are unparalleled, given their proximity. Visit prehistoric temples or medieval castles, Roman catacombs or underground bomb shelters, and a wealth of museums with priceless artifacts and state-of-the-art multimedia presentations. Shop in rustic craft markets or upscale shops in trendy historic districts and new shopping malls, or visit a casino. There’s even Popeye Village, a film set fishing village built for the 1980 Popeye movie, starring the late Robin Williams, and now a small theme park. And absolutely reserve some time to visit Gozo. Centuries-old stone farmhouses, now converted to boutique B&Bs, compete with newer international hotels, from budget to luxurious. And of course, there are Airbnbs and Vrbos—pick your accommodation. Whether you’re a history buff, a party-goer that loves the night life, or someone who likes to walk the countryside or attend yoga retreats, Malta has places ideal for you. Hungry? Everything from tiny hole-in-the-wall bakeries to gourmet restaurants abound, with choices from traditional Maltese food—a combination of Arabic and Italian—serving salads, seafood, rabbit stew or pizza (pizza is everywhere), to typical English pubs, Hard Rock Cafes and McDonald’s. One thing we noticed was the friendliness of the Maltese and excellent service, whether it was at restaurants or hotels—even the bus drivers were helpful and courteous. In part due to the short distances involved, we did not rent a car. In Malta they drive on the left, like the British, and given the many older, narrow streets with virtually non-existent parking, buses were a more convenient and less stressful option. We bought Explore Plus passes that got us on all buses as well as the water taxis that run across the harbours to and from Valletta. Buses are everywhere and have free onboard WiFi—as do many public spaces—so with your smartphone you can easily access routes and schedules and see your current position. With direct flights from major European cities via Air Malta and other carriers, getting to these tiny specks in the middle of the Mediterranean is a breeze. If your timing is flexible, check for special events before booking your flights; things are going on year round. We were there during Carnival week and the running of the Malta Marathon. I sent Ray some photos when we returned. His comment was, in part, “Clearly, Malta is a fascinating place and you made a good choice.” In retrospect, I believe we did. boulevardmagazines.com |

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secrets and lives —

AND THE 7 SINS with RON NEAL

WORDS ANGELA COWAN

PHOTOGRAPHY LIA CROWE

s a Vancouver Island-born and raised real estate agent, Ron Neal has spent 30 years helping people find their dream homes, but he’s also devoted his career to making a difference through philanthropy, both locally and provincially. As the founder and owner of The Neal Estate Team and RE/MAX Alliance, Ron heads a team of real estate agents with the highest per capita sales in Victoria, and his personal sales team is number one for RE/MAX on Vancouver Island. And with that level of success is a team-wide belief in giving back. “To work at our office, you have to agree that a portion of every sale will go to the BC Children’s Hospital and also to a local fund,” he explains. The local recipients vary, but in 2020 alone he and his team donated $10,000 to Santa’s Anonymous and purchased a COVID19-inspired three-month supply of to-go containers for Our Place and The Rainbow Kitchen. And they’re closing in on $400,000 donated to Children’s since the brokerage opened in 2005. Ron, who is friendly and direct in conversation, started down the path to accountancy in high school, but got diverted into sales for a few years, working in finance, computer sales and even car sales. But it was in real estate that he found his calling. “There’s a real personal satisfaction and fulfillment that comes from helping people in what’s a significant part of most people’s lives,” he says. “The level of trust that people have…I feel so much responsibility with that. I just really want to help people get what they want in the best way possible.” Outside of work, Ron has always made a work-life balance his priority, and he “lives to give.” “I’ve been very fortunate in that I’ve had some very good mentors and guidance to have a life outside of work. You have to plan it and respect it,” he says. “So when my kids were young and growing up, I coached them through all their sports. We included them in charitable efforts, including a family head shave for kids with cancer, and we travelled to Uganda to help fund and build an orphanage. We travelled all over the world. I’ve had the very good fortune of combining work and play in that regard.” In particular, he’s part of a group of international real estate agents who call themselves “RE/MAX Team Canada,” and have come together to play hockey in more than 20 countries over the past 20 years. “The cool thing with having these relationships with all these agents from other market places is we wind up helping each others’ relocating customers.” These days, Ron says he spends a lot of his downtime golfing or on motorcycles with his amazing partner, Lorraine, and can’t wait for travel opportunities to open up again. “We especially love motorcycle race track days and adventure tours. Our last trip before COVID-19 was a motorcycle tour of Northern Thailand to the Golden Triangle. I miss playing hockey, too, and can’t wait to get back on the ice!”

The 7 Sins ENVY:

Whose shoes would you like to walk in? I’m pretty happy in my own shoes, but both Formula One race car driver Michael Schumacher’s shoes or Moto GP rider Marc Marquez’s shoes look appealing! But after thinking about it some, I’d pick Bill Gates for the massive difference I could make as a philanthropist.

GLUTTONY:

What is the food you could eat over and over again? Sushi.

GREED:

You’re given $1 million that you have to spend selfishly. What would you spend it on? That’s a tough one. I really have everything I need and would experience more joy giving it away and making a difference where it’s needed. If I have to choose something purely selfish, then what comes to mind is one of James Bond’s Aston Martin DB9s!

WRATH:

Pet peeves? People who are perpetually late. To me it’s disrespectful of other people’s time.

SLOTH:

Where would you spend a long time doing nothing? In a hammock on any warm beach with a good book, or curled up in front of a warm fire.

PRIDE:

What is the one thing you’re secretly proud of ? It’s not really a secret, but my sons, of course. My integrity. And my efforts to give and support others; to help make people’s lives better.

LUST: What makes your heart beat faster? Whether downhill on snow skis, on my road bike or on my Ninja [dirt bike] at the race track, I love to go fast!

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narrative

WORDS SUSAN BEIDERWIEDEN

X ILLUSTRATION SIERRA LUNDY

OF DREAMS AND TRAVEL 94

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“B

amfield or bust” was our rallying cry and the destination for a mini-staycation last August. In a year of suspended hopes and upended dreams, we stretched the definition of home in Victoria on Vancouver Island to include the entire island, the 43rd largest of 322 listed islands in the world. With mounting deaths in the spring due to COVID-19 and travel reduced to trips to the grocery store or walks around the block, our world had shrunk. As the curve flattened by summer, the provincial health officer gave her cautious blessings to venture beyond our neighbourhood. Wanting to expand our horizons, we set sight on the tiny west coast village of Bamfield, population 179 (2016 census). Now, if planning to stay in an isolated location in a year already full of self-isolation seems strange, it fit the times. Our mini-staycation was intended to helped normalize an abnormal year—a year in which I had intended to travel and to write about traveling. To celebrate my 70th birthday, I had planned a solo walk in Northern Spain on the Camino de Santiago. Relinquishing dreams takes time, but knowing my losses are insignificant compared to many helped me accept altered plans. But my exploring nature chafed under the restraints. As spring approached and many were debating the future of the travel industry, I became restless. Pico lyre wrote reassuringly in The Globe and Mail that, “The desire to travel is as universal as the urge to eat or drink.” It helped knowing I wasn’t the only restless Canadian, despite my countless urban walks and hikes, and after completing the Vancouver Island portion of the Great Trail. Bamfield—with its two-lane, washboard, pot-holed gravel roads that narrow to a single-lane bridge, where 18-wheeler trucks hurtling toward you—tends to discourage the average tourist. Or at least, it discourages those without a pickup truck or four-wheel-drive vehicle. And with its lone hotel, two general stores, limited food options and water taxi as the only transportation between East and West Bamfield, it is not designed for mass tourism. It was perfect. Despite COVID-19 restrictions that kept the Marine Science Centre and the Marine and Lifesaving Station closed to visitors and prevented access to First Nations lands, including Pachena Bay and the terminus of the West Coast Trail, or the ability to visit the historic and actively manned Cape Beale Lighthouse, established in 1874 as BC’s first lighthouse, it was still idyllic. Strolling the wooden 0.8-kilometre boardwalk, maintained by the Department of Highways, in the late August weather can only be described as halcyon days of summer. On a flawless day we discovered some history of the village, spoke with a few people and walked in the sand on Brady’s Beach. We enjoyed happy hour sitting on a bench looking out at Barkley Sound as fishing boats and kayakers returned to the harbour. We seemed to be the only tourists that day but knew all fishing resorts and cabins around the area were filled, as were most Vancouver Island accommodations. I discovered this while trying to book a place to stay earlier in July after interprovincial travel restrictions had been lifted. It seemed half the population of Canada was discovering BC in 2020. Campgrounds, motels and fishing resorts were all booked, with some visitors even sleeping in their cars. That caused us to scrap plans for Cape Scott with stops in Telegraph Cove and

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Sointula, as everything was already booked by the time I began planning. And casting our sights on a place more remote and off the beaten path allowed us to find a room in Bamfield. Always curious about the world as a kid, I loved geography and projects involving travel. I loved learning about other countries, and how others lived—exploring lives that were different from mine, in my safe, traditional mid-western environment. Travelling, I hoped, would allow me to discover what lay beyond my neighbourhood. As a 21-year-old, I was about to embark on my first trip, or as I called it, “The Grand Tour of the Continent.” Holding the ticket overhead and dancing for joy, I felt I was on the precipice of something bigger than just a trip. I couldn’t have told you exactly what “it” was back then, but I knew “it” was a precipice and exciting. I booked three weeks in Europe with a friend, planning to stay with her sister who would be our personal guide. Then, the two of us would leave Germany on our own and get lost in Europe. The day the ticket came in the mail, I heard a voice in my head saying, “you have arrived.” Like many baby boomers growing up in the ‘50s, I knew adulthood came as a gift wrapped in expectations and tied up with social pressures. Once I had settled the issue of career, marriage and family still loomed. Unlike some friends, I had managed to delay that path by pursuing an education and working another year to save for my first trip, all the while attending countless weddings and baptisms. Now, as a 70-year-old, I can see that I traded one adventure for another kind. When a surprise proposal and diamond ring came along with the promise of life in Canada, I ripped up the flimsy, four-page ticket and cancelled my flight. I remember a fleeting feeling of loss as I tossed the brochures in the waste can, as if something was slipping away. But “it” was beyond my ability to define

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APRIL/MAY 2021

or articulate then as I turned my attention and resources to plan a wedding and a new life. I recall telling myself, “Europe will always be there.” After a journey of nearly 25 years together in Canada with three kids, two degrees, career changes, the loss of both sets of parents, and the death the family dog, my husband and I were finally able to embark for Europe. Now, nearing the milestone of almost 50 years together as we remember past trips, I can say with confidence that Europe will be there. Maybe a different Europe as we will also be different after coming through these traumatic and trying times, but Europe will wait. I wonder what my 21-year-old self would have experienced and learned in the Europe of the 1970s? Whatever “it” might have been, I now know that the 21-year-old who was poised on the brink of self-discovery embarked on a different type of adventure, one that outlasted a six-week whirlwind tour. As for solo travel? I learned to navigate Europe on my own after taking my first long walk on the Camino de Santiago a few years ago and I am hooked. I eagerly anticipate walking from A Coruña on the Bay of Biscay to Muxía on the wild Atlantic next. When my self-proclaimed “non-walker” husband and I return to Europe, I’ll remain to complete my delayed birthday hike. Meanwhile? We wait. Our rallying cry is “Sointula or bust!” Do you have a good story to tell — and the ability to write it? Boulevard readers are invited to submit stories for consideration and publication in the Narrative section. Stories should be 800 to 1,200 words long and sent to managing editor Susan Lundy at lundys@shaw.ca. Please place the word “Narrative” in the subject line.

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behind the story

Boulevard’s Mario Gedicke provided the initial impetus for writer Toby Tannas’ foray into cold water therapy (When cold is hot, page 56). Mario, who has been practicing the therapy for two years, swims five times a week with groups in Kelowna—in Lake Okanagan—and in Victoria, at Ross Bay. Mario, says he started cold water immersion because of the several health and mental benefits it provides. “It’s the most rejuvenating feeling you get coming out of the water,” he says. “Just do it!”

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PHOTO BY LIA CROWE

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