Boulevard Magazine Victoria, 2023 ISSUE 3

VICTORIA LIFE AT ITS FINEST

VICTORIA LIFE AT ITS FINEST

FLUIDITY

Fashion that flows and flies from form to form

CENTRE STAGE

ALL TOGETHER NOW The feel-good power of singing in a choir

THE SHOW MUST GO ON Theatrically themed food through the ages

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CONTENTS

50 ELEGANT. INTERESTING. FUNCTIONAL. Traditional design with old-world touches creates a v isual feast

B y Angela Cowan

60 FLUIDITY

Fashion that flows from form to form, and flies with ferocity

B y Darren Hull + Jen Evans

70 ALL TOGETHER NOW

T he feel-good power of singing in a choir

B y Jane Zatylny

92 THE SHOW MUST GO ON... THE TABLE

T heatrically themed food t hrough the ages

B y Ellie Shortt

104 OL É!

Flamenco, sherry and charm in Jerez de la Frontera

B y Lia Crowe

Photo by Darren Hull

Model Djuna Nagasaki, wearing a dress by Pacini ($310) from Hughes Clothing (more credits page 64). Styling by Jen Evans, creative direction by Lia Crowe, hair and makeup by Jen Clark.

Photo by Darren

“In this issue of Boulevard, I had the pleasure of writing about my trip to Spain where I studied flamenco dance and enjoyed all things Spanish: Spanish tapas and sherry, live flamenco, Andalusian horse dressage, the rich history and a daily siesta.” Lia is an awardwinning editorial and portrait photographer and writer, who has a passion for flamenco as a dancer and teacher.

BOULEVARD GROUP Mario Gedicke PUBLISHER 250.891.5627 info@blvdmag.ca

MANAGING EDITOR Susan Lundy

ASSOCIATE EDITOR Lia Crowe

CREATIVE DIRECTOR Lily Chan

LIA CROWE WRITER + PHOTOGRAPHER

OLÉ!

PAGE 104

“Nashville offered the ultimate deep immersion into country music—its history, nostalgic lyrics and the musicians who have transformed this incredibly rich genre. It made me want to rush out, buy boots and a cowboy hat, and learn to two-step!” Born in Cape Town and based in Richmond, Lauren is an award-winning writer who relishes the opportunity to pen features on travel, food and fascinating individuals.

LAUREN KRAMER

WRITER

MUSIC CITY

PAGE 38

DESIGN Tammy Robinson

Nel Pallay

ADVERTISING Mario Gedicke

Vicki Clark

CONTRIBUTING Angela Cowan WRITERS Lia Crowe

Don Descoteau

Jen Evans

Janice Jefferson

Lauren Kramer

Sierra Lundy

Sean McIntyre

Joanne Peters

Kaisha Scofield

Ellie Shortt

Tess van Straaten

Jane Zatyln y

ILLUSTRATION Sierra Lundy

CONTRIBUTING Kristine Cofsky

PHOTOGRAPHERS Lia Crowe

Don Denton

Darren Hull

Spartan Media

CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411

“When I was assigned to write about choirs, I thought to myself, ‘Nice for others; no way for me.’ But as I worked on this story, I quickly learned that you don’t have to be a virtuoso to raise your voice in unison with others. The community of choir is what matters most.” Jane is a communications specialist, writer, and owner of Fernwood Fashionista, an Etsy vintage shop.

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.

JANE

ZATYLNY WRITER

ALL TOGETHER NOW

PAGE 70

Tel: 250.381.3484 Fax: 250.386.2624 info@blvdmag.ca boulevardmagazines.com

We acknowledge the financial support of the Government of Canada

PHOTO BY LIA CROWE

Centre stage

Occasionally, the proverbial apple falls far, far from the tree and your offspring have talents or joys that completely confound you. For example, both my daughters seem comfortable dancing, singing, speaking on stage and, in fact, one daughter even does it for a living. Personally, I’d prefer to spend a day working on my tax files than step in front of an audience.

But with a performing-arts theme interwoven through this edition of Boulevard, my thoughts took a jig into the past, landing with my daughters on various stages.

Danica first took the stage she was about six years old. Dressed in a bewitching and bejeweled costume, she was one of the three solo-singing kings in her school’s Christmas Nativity. When it was time for her song, I lifted the camcorder and pressed play; however, my hands shook so badly with nerves on her behalf that the resulting video was merely a blur of bobbing colour. (She’d also just lost her front teeth and hid her mouth behind a favourite stuffie as she sang, so the audio wasn’t much better than the visual.) She later took on roles like Gretel in The Sound of Music and Michael in Peter Pan, and each time I sat in the audience, nauseous with nervousness, palms sweating.

Sierra also had roles in musical theatre. But her crowning moment came when she played a leading pirate in Treasure Island. For this performance, my characteristic nervousness was compounded by an element of “well, this is awkward.” Sierra had recently attached herself to a new “pet”—a small shop vac named R2D2. It was imperative that R2D2 watch her performance— hence the reason I had a shop vac seated next to me in the audience. (Is it any wonder I was a single mom at the time?)

These days as a musician in the folk duo Ocie Elliott, Sierra lives much of her life either on stage or in the process of getting to the stage. And even though I’ve now been to a gazillion of her concerts, I’m still overridden by pre-show jitters and mid-show palm sweating.

Last November I jumped on part of a European tour with Sierra and her partner Jon, warned ahead of time that touring is not all fun and games. There would be no late-night, post-show barhopping, no leisurely breakfasts and no touristy visits to the Eiffel Tower or London Bridge. There would be a mesh of planes, trains and automobiles, afternoon sound checks, pre- and post-show greenrooms and lots of time spent waiting. (“You’ll be on your own a lot, Momma.”) And yes, yes, it was all this—but mostly, it was a lot of fun! I spent lots of time exploring London, Paris and Amsterdam; I palm-sweated my way through several shows and learned all sorts of things about tour life.

I learned that a six-hour bus ride from Paris to Amsterdam amid a train strike—and plucking dinner from a gas station grocery store—is not a sexy part of tour life. Waiting in airline and train station security lineups, buried in gear, is also not very sexy. Until Sierra and Jon met up with their driver in Amsterdam, they trekked everywhere with suitcases (clothes and accessories for a month on the road), backpacks, guitar, keyboard and stand, and a heavy box of merch, including a thick stack of vinyl, which probably had them pining for the good old days of CDs.

I learned most greenrooms aren’t green and that acquiring setlists is a thing. After each show, I watched people saunter up to the stage and stand around it with feigned nonchalance, until someone surreptitiously scooped up the setlist and casually walked away. Who knew?

But most of what I have learned about tour life comes from a daily journal that Sierra inputs into her phone while she’s on the road, sharing it with me and her sister, mostly so she doesn’t have to constantly text us with updates. One of these entries runs in the Narrative section of this edition of Boulevard.

Sierra’s collection of tour journals now amounts to enough words to fill a book, so it turns out (ha!) that perhaps that proverbial apple didn’t fall so far from the tree after all.

Susan Lundy Managing Editor

Susan Lundy is a former journalist who now works as an editor, author and freelance writer. Her latest book, Home on the Strange, was published in 2021 via Heritage House Publishing.

design notes

OUTLAST & OUTPERFORM

By Janice Jefferson | Modhaus Designs

Quiet luxury has been a topic of late, but why be quiet when you can be outstanding? Choosing items with longevity through some thoughtful shopping results in acquisition of special, quality pieces that will outlast their counterparts with a more vibrant style and distinction.

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1. A Scholar, by Carl White Oil on board Gallery Merrick, $2,600

2. Leighton Small Sconce Mclaren Lighting, $840

3. Le Specs Aphrodite Sunglasses Public Mercantile, $125

4. Olina Dress in Coral by Ulla Johnson Bernstein and Gold, $615

5. Camp Shirt in Yellow Radial Still Life, $168

6. Patchwork Zipper Pouch in Mint Check Footloose Shoes, $136

7. West Coast North: Interiors Designed for Living Gabriel Ross, $58

8. Troentorp Da Vinci Mid Footloose Shoes, $190

9. Hillcrest HIL-9044 by Surya Luxe Home Interiors, *prices/sizes vary

10. Roulade Wallpaper Rose/Leaf by Lee Jofa Modern Design District Studio *call for pricing

11. Montauk Robin Sofa montauksofa.com *contact for pricing

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YUI WATANABE, DANCER WITH BALLET VICTORIA WORDS + PHOTOGRAPHY LIA CROWE

Born in Niigata, Japan, Yui began dance training at four years old in a recreational dance school. At 15, she decided to become a professional ballerina and moved away from home to study in Kyoto. Upon graduation at 18, she left Japan to dance with a professional company in the USA.

“I felt the repertoire was not allowing me to truly develop my technical and artistic skills,” Yui tells me, describing her experience in the American dance company. “So, I looked for a position in a more classical company. In 2015, I moved here to join Ballet Victoria, where I am enjoying dancing diverse lead roles and choreographies.”

Knowing how demanding a career in ballet can be, I ask what aspect of her work gets her the most fired up.

She says: “Every day ballet class is a very important part of the day for me. I have learned so much at Ballet Victoria about foundation, placement and classical technique. It has changed my body, my muscles, my quality of movement and more. I love performing, of course, and the interpretation of various roles and characters is a fascinating and enjoyable part of ballet. Music drives our movement, and playing with rhythm, melodies and instrumentations is a thrill. Dancers express themselves using their own bodies. We are the instrument of our art.”

Outside of ballet, Yui loves fashion, design and cooking.

“Going out wearing my favourite outfit makes me very happy. I enjoy going to various restaurants with my friends and exploring their menus. Fashion, food and dance have a multi-cultural similarity for me. It’s global, inclusive with all the different genres and styles.”

Asked what’s the best life

lesson she has learned in the last five years, Yui says, “Hard work pays off. When you work hard in ballet class and in rehearsal, you can find more freedom and enjoyment on stage. I can trust my technique and focus on the role and the dramatic intent of the ballet. Just live the part fully. I always remind myself that before going on stage.”

STYLE INSPIRATIONS & LIFE

Style icon: Margot Robbie.

Favourite artist: Nozomi Iijima, principal ballerina with K-ballet in Tokyo, Japan.

Piece of art: Edgar Degas, Little Dancer sculpture. Favourite fashion designer or brand: Christian Dior.

Favourite musician: Olivia Rodrigo and Lana Del Rey.

Era of time that inspires your style: ‘90s flower patterns.

Film or TV show that inspires your style or that you just love the style of: Emily in Paris.

Favourite cocktail or wine: Sangria.

Album on current rotation: Flowers by Miley Cyrus.

Favourite flower: Water lilies.

Favourite city to visit: Paris.

Favourite app: Instagram.

Favourite place in the whole world: Kyoto. One thing that consistently lifts your spirits during hard times: Sushi.

FASHION & BEAUTY

Uniform: Leotard, pink tights and pointe shoes.

All-time favourite piece: Aritzia pink dress.

Currently coveting: New leotard from Xiaoxiao Designs.

Favourite pair of shoes: Converse Chuck Taylor All Star Lift Platform.

Favourite day-bag: Coach (Snoopy tote bag).

Favourite work tool: Pointe shoes by Gaynor Minden.

Favourite jewellery piece or designer: Tiffany earrings.

Fashion obsession: Dresses.

Accessory you spend the most money on: Tiffany earrings. Necessary indulgence for either fashion or beauty: Perfume: Chanel, DIOR, Chloe.

Moisturizer: DIOR.

Scent: Coconut and vanilla.

Must-have hair product: shampoo and conditioner.

Beauty secret: Sunscreen.

READING MATERIAL

What you read online for style: I mostly get my style inspiration from social media trends. Fave print magazine: Any fashion magazine. Fave style blog: Taylor Hill.

Coffee table book/photography book: Love Ballerina: Style Book! It looks at famous ballerinas’ personal lives and style.

Last great read: Before the Coffee Gets Cold by Toshikazu Kawaguchi (it exists in English translation).

Book currently reading: Tales From the Café by Toshikazu Kawaguchi.

Favourite book of all time: Me Before You by Jojo Moyes.

Making peace with glucose

Understanding our biological relationship with sugar makes it easier to understand our psychological and emotional relationship with it.

Glucose C6H1206

How is your relationship with sugar? Does it haunt you, feeling like an addiction, tempting you beyond any measure of willpower?

Understandably, sugar has been called the most addictive substance on earth, causing cravings that can lead to binges with late night trips down to the bottom of an ice cream tub. Emotionally, sugar consumption can bring up feelings of guilt or shame, leading to clandestine snacking in the car on the evening commute or furtive visits to the chocolate almond stash at the back of the cupboard.

Biologically, your body needs sugar. It works hard to convert sugar into glucose, which is then used as an energy source. This glucose can even be stored in fat cells for when the body is in an energy deficit.

Evolutionarily, the human body has adapted to make sugar an excellent fuel source. Our ancestors evolved in cooperation with nature, living alongside the ebb and flow of the seasons. Our primary fructose sources came from fruit, which ripened in the spring and summer. This is also when weather changes permitted the expansion of hunting and gathering expeditions, activities that required increased energy needs.

Our biological energy systems took millions of years to evolve and allowed humans to use glucose-producing foods, like starches and fruits, to adapt and thrive as a species. It was a highly efficient, manageable and necessary system. That is, until the development of mass agriculture and industrialization led to the production, refinement and preservation of previously unprocessed foods. We are now able to consume quantities of sugar that would blow our Palaeolithic ancestors’ minds.

Understanding our biological relationship with sugar makes it easier to understand our psychological and emotional relationship with it. Our body signals the need for sugar every time we have a dip in energy. This need isn’t so much an addiction as a cycle based on a biological requirement for energy. This cycle is navigated by our parasympathetic nervous system, our fight or flight response, which is constantly triggered by fluctuations in stress levels, irregular sleep patterns, caffeine excess, hormonal regulation, et cetera.

The yearning for sugar that is expressed by our cravings is a very natural reaction to the extreme energy consumption demands created by our lifestyle. However, when we combine our biological needs and psychological habits, sugar becomes problematic, at least in the manner and quantity we consume it. An excess of sugar can promote profound health challenges, including an increased risk of inflammatory diseases like cancer, autoimmune disorders, arthritis, diabetes, asthma, Alzheimer’s, Parkinson’s—basically, all of them.

There have also been studies linking glucose levels to premature aging via a process called glycation, which causes hastened depletion of the cells. This can affect tissue throughout the body, showing up in damage to everything from the dermis (for example, wrinkles) to the organs (heart disease) and the brain (dementia).

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While this is a vast oversimplification and there are many correlating factors, the links between glucose levels and a wide variety of health issues are undeniable. To put it simply, our relationship with sugar is complicated and with consistent advances in food flavouring and marketing, it isn’t going to simplify any time soon.

So how do we navigate glucose as a biological necessity that is also a psychological minefield? The first step is to accept that sugar is a part of our lives, recognize that it is an enjoyable and desirable experience, and work on letting go of the emotional and fearful reactions it produces. To navigate our relationship with sugar, we must first acknowledge that it exists. Biochemist Jessie Inchauspé has taken this task to heart, creating a community and a book discussing the importance of understanding how glucose works within our body and how we can better approach sugar consumption in an informed and intentional way. She studies her own body’s reactions to glucose by wearing a continuous glucose monitor and testing the reaction she has to various foods and activities. Her findings are so profound that she has amassed a staggering two million followers, and her first book immediately became a number-one international bestseller. It’s safe to say that she’s made an impact on the world of glucose.

Inchauspé clearly states that she is conducting these studies on her own body and the result will vary depending on the individual. But the results from her experiments show that making simple changes to how we approach glucose can better support the impact it has on everybody. On her Instagram account @glucosegoddess, and in her books Glucose Revolution and The Glucose Goddess, she acknowledges that we are unlikely to stop consuming sugar altogether, so instead recommends that we consume it with more intention and preparation. This is a refreshing change from other nutrition influencers who simply reject sugar consumption outright.

Inchauspé outlines a series of steps or “hacks” that temper the severity of glucose spikes in the body. Her “glucose hacks” are simple and require little more than a bit of planning and consistency. For instance, rearranging the order in which meals are consumed—starting meals with a salad—slows down digestion and glucose production while enhancing nutrient absorption. Similarly, eating starchy carbohydrates with a fat, like pairing bread with cheese, decelerates the breakdown of the bread and leads to a more even absorption of glucose. Going for a walk or doing light exercise after a meal, or consuming apple cider vinegar before eating, also regulates digestion and reduces glucose spikes.

The Glucose Goddess approach to the consumption of sugar, or really any food, is refreshing because it allows us to look at how we eat objectively and scientifically. It promotes a healthier psychological relationship with our food, reducing shame and disordered eating patterns.

By removing the notion of right or wrong eating, and instead just accepting the fact that we like to eat sugar and it will continue to be a part of our lives, we are better able to decide how we want to interact with it. We are then able to choose a path that gives us the best chance to consume foods responsibly for our psychological and biological health and well-being.

We are now able to consume quantities of sugar that would blow our Palaeolithic ancestors’ minds.

Acting on instinct

Greyston Holt balances the bright lights with island life

WORDS SEAN MCINTYRE PHOTOGRAPHY KRISTINE COFSKY

ctor Greyston Holt always wanted to visit Hungary. Not only does he have family roots in the country, but the land-locked Eastern European nation has become an increasingly popular tourist destination, famed for its rich cultural heritage, great wine and iconic thermal spas.

Greyston was fortunate to finally make the trip this past winter—although it meant adopting a thick Hungarian accent and posing as a corrupt national police officer accused of murder.

“It was a really special trip, and they really showcased the city in the show, so to be filming in all these historical buildings felt surreal,” Greyston says in a recent interview near his home on Salt Spring Island. “It was one of those pinch-myself moments.”

He adds: “For this one, I was a little more excited, because I was playing a Hungarian, speaking in a Hungarian accent, shooting in my motherland, and so I was a little more excited and apprehensive because I wanted to do the role justice.”

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Greyston’s performance as David Papp in FBI International, a popular television crime drama, aired in March and received solid reviews from critics and, perhaps most importantly, Greyston’s extended family in Canada and back in Europe.

Travelling to far-flung destinations happens to be one of the perks of being an actor, and it’s something Greyston never really imagined for himself when he was on the cusp of graduating from Gulf Islands Secondary School on Salt Spring Island. Back then he needed an additional arts credit to graduate, and he chose Drama 12 on a whim.

“We did a Chekhov play, and I had an amazing time,” Greyston says. “It kind of surprised me.”

When a family friend said she had a relative who worked as an agent in Vancouver, Greyston arranged a meeting. The pair hit it off immediately, and Greyston was off to Vancouver following high school to take shot at stardom.

The duo has been working closely together ever since.

“I took that high school class but didn’t really take much training. I learned from experience and did it my own way,” Greyston says. “I couldn’t have done it without Kathy Carpenter, my agent. She really understands me and my process.”

The BC curriculum sheet for Drama 12 states that acting is a way of sharing traditions and cultures, offers a dynamic way to express oneself, has the power to transform perspectives and can provide opportunities for creativity, innovation and collaboration. Yet the most profound and relevant of these

“The actors were all so incredible, and I learned so much through osmosis. Those bit parts lack the character arc and it’s tough to feel creatively fulfilled. When I booked this series, I had a really amazing character arc and really got to dig my teeth into the role. I think that’s when I truly got the acting bug.”

core competencies may be that “growth as an actor requires perseverance, resilience and reflection.”

Greyston recalls his early acting days in Vancouver as “bit parts with one line here and a couple of lines there.”

He took whatever he could get, supplementing his income by working nights at a coffee shop and playing in a series of punk rock and heavy metal bands.

“For me personally, I was just eager to get credits on my resume and eager to gain some credibility,” he says. “I sort of went with it, but when you’re just scraping by on bit parts, you often wonder if it’s ever going to happen. You wonder: ‘Am I going to be that guy who’s always going to be waiter number two?’ When I took that class in Grade 12, I never thought that this would be a career, but one thing led to another, and it then became a viable career option.”

The future became a whole lot clearer around 2005, when Greyston landed a role as the son of a serial killer in a Canadian crime drama called Durham County. Once hired, he was flown to Montreal, put up in a hotel and given a per diem to work in a fun and inspiring environment.

“It was so not big-time, but for me it was big-time, and it was a really well-written series,” he says. “The actors were all so incredible, and I learned so much through osmosis. Those bit parts lack the character arc and it’s tough to feel creatively fulfilled. When I booked this series, I had a really amazing character arc and really got to dig my teeth into the role. I think that’s when I truly got the acting bug.”

Fast-forward two decades and Greyston has compiled an impressive collection of television and film credits, including most recently Netflix’s The Night Agent, one of the platform’s most-viewed series of all time.

Most recently, he has been nominated for a Leo Award for Best Actor in a Dramatic Performance for his leading role in House of Chains, a 2022 TV movie about a couple who imprison their six children.

During the COVID pandemic, Greyston and his partner, actor Cristina Rosato, moved to Salt Spring, where Greyston grew up and still has family. The two are now the proud parents of a one-yearold baby girl.

Living in the Gulf Islands, away from the stress of the city, yet only a short float plane ride from work, has helped him craft a career and home life balance that’s hard to beat. Changes in the acting industry that began even before the pandemic mean actors don’t need to be available for in-person auditions at a moment’s notice.

“When I started this journey as an actor, you had to be centralized around an acting hub,” he says. “You had to be in Toronto, you had to be in Vancouver, LA or New York to really make a go of it. You had to be in the room, especially if you’re establishing yourself as an actor,” he says.

“Luckily, we’re way past that now. Everything is online, so that gives us the freedom to be wherever we want to be. As long as we have an iPad and a little tripod, we can keep in touch. We came to the realization that it’s best just to live where you want to live, and we are both fortunate to have jobs where we can do that.”

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Taste of Greece

Sisters turn to their roots to spice up the seasoning industry

WORDS JOANNE PETERS X PHOTOGRAPHY LIA CROWE

isters Nora Iliakis and Jenny Siormanolakis have shared a love of food for as long as they can remember. When they weren’t cooking by their parents’ sides while growing up, they were helping out at their family’s Greek restaurant. Time and again, customers and friends would ask them, “What is it that makes Greek lemon potatoes so good?” If you’ve ever been to Greece or dined at a taverna, you’ve likely had the deeply flavourful dish of citrusy-garlicky golden-roasted spuds.

Greek lemon potatoes are so delicious because they soak up all the juicy flavours of the aromatic broth in which they’re cooked. They’re not especially hard to make, but home cooks often simply don’t have the time or the know-how. But Nora and Jenny are making it easier for people to whip up the dish that’s as much a part of their culinary roots as tzatziki, souvlaki and moussaka. The two form the entrepreneurial duo behind Grandpa J’s Seasonings, a Vancouver-based company that crafts a line of fine seasoning blends.

Greko Lemon Roast Potatoes Seasoning is Grandpa J’s signature item. All it takes for people to make the namesake dish at home is to dissolve some of the seasoning in a mix of olive oil and water, pour the liquid over chopped potatoes in a pan, and bake. It’s foolproof. And the seasoning salt essentially saved the company from falling prey to the effects of the COVID-19 pandemic.

“The pandemic was our silver lining,” Nora says. Here’s the back story. The women’s parents hail from Veroia, Imathias in northern Greece and came to Canada with strong connections to their culture, including its cuisine. The family ran their Greek restaurant for some 40 years, selling it in 2014. In 2004, the two women were given the chance to take over Grandpa J’s Seasonings Inc., which was founded by Jim Voulides, their late Uncle Jimmy. A former master chef with more than three decades’ experience at steakhouses across Canada and the US, he was a visionary at the time, having been the first locally to make a versatile, wholesale no-MSG-added seasoning, launching the company in 1995.

At the time, Grandpa J’s consisted of a single product: the original All-Purpose Seasoning Salt. The all-natural product can be used prior to grilling or roasting and to flavour sauces, dressings, marinades, soups, stews and

LOCALLY CRAFTED MODERN – TIMELESS

more; it can be sprinkled on French fries or potato wedges. The OG seasoning was and still is a hit: it’s the company’s bestseller.

The pandemic, however, upended everything. Prior to the spring of 2020, Grandpa J’s was primarily a wholesale business. The then-unfathomable era of lockdowns and isolation meant the team had to pivot, quickly, to retail to survive. While stores were keen to carry Grandpa J’s, they needed more than a single item. That’s when the women— both working moms—turned to the dish they know so well and love.

“All of a sudden it hit me,” Jenny says. “I said, ‘We need to do Greek lemon potatoes.’ But because the flavour comes from soaking up the juice, I thought, ‘It can’t just be a seasoning you shake on. It’s got to dissolve in water and olive oil to make the juice, then you pour it over and bake.’ I still have the piece of paper that I wrote my notes down on that say, ‘It has to have tang’ and ‘It has to be the perfect colour.’ That was the aha moment. I told my sister: ‘This is a winner.’

“It’s turned into so much more than a seasoning for potatoes,” she adds. “You can cook your proteins with it; you can add it to prawns. You can add it to one-pan meals. You can use it for chicken breasts or lamb or tofu. I’ve used it to fill samosas. I’ve mashed the potatoes with it; I’ve done savoury pie tarts. My mom adds it to hummus. You can do rice… You name it.”

The product is also a boon to people who follow plantbased diets because—while conventional Greek lemon potatoes are made with chicken stock—Grandpa J’s seasoning is suitable for vegans.

The also team created Vancity Grind, a coarse rub

perfect for steak and other grilled foods, as well as an excellent rim for Caesar cocktails.

The launch of the product line exceeded the women’s expectations, initially being stocked in 30 stores.

“The momentum didn’t stop until 90,” Nora says.

Now, the blends are in more than 125 stores in Metro Vancouver and the Okanagan, without any distributor on board—and that’s just through the two women’s efforts. Next up is Vancouver Island, and then: who knows? Grandpa J’s may make its way all across Canada. The 100 per cent female owned- and -operated business is also reinvigorating its wholesale division, with many restaurants adding it to their pantries.

“Our seasonings are always in season,” Jenny says.

Grandpa J’s Greko Lemon Roast Potatoes Seasoning was a top-10 finalist for BC Food and Beverage’s 2022 Product of the Year. Another fan of the blend is Michael Varga, Chopped Canada winner and MasterChef Canada finalist.

The company has received other high praise.

“Ryan Reynolds posted our Vancity Grind to his Instagram,” Jenny says. “He posted a picture of the Vancity Grind with a little caption that said, ‘If this wasn’t so good, I’d be upset about the name.’….I felt like I had won the lottery. It was insane. Stores sold out immediately.”

Adds Nora: “Ryan Reynolds sent people into 125 small businesses, because that’s where we’re mostly stocked. That’s what matters most.”

Then there are so many everyday cooks who have fallen in love with the products.

“We get a lot of potato pictures sent to us,” Jenny says. “It’s such a compliment to us. We love it. We’re honoured when people share what they’ve made with us.”

Music City

Honky-tonk and southern charm in upbeat Nashville

WORDS LAUREN KRAMER PHOTOGRAPHY NASHVILLE CONVENTION & VISITORS CORP.

The 350,000-square-foot Country Music Hall of Fame and Museum is a Nashville landmark and a tribute to country music.

There’s no such thing as a quiet night in Nashville, a city with no fewer than 180 venues for live music. When we visited in February, the low season, we made our way to the city’s famous South Broadway district expecting a subdued mid-week crowd.

We couldn’t have been more wrong. Robert’s Western World, a narrow honky-tonk bar with wood floors sticky with beer residue and a collection of cowboy boots lining the walls, was packed with people. Everyone’s eyes were on the band, its members performing with expressions of pure ecstasy on their faces. We absorbed the foot-tapping rhythm as we watched dancers twirl and swirl on the tightly packed dance floor, in an exuberant salute to the country music that has long been the heartbeat of Nashville.

Entry is free and performers play for tips at the honkytonk bars so if you don’t like the music in one bar, you simply saunter into another. Around us, 20-somethings in town to celebrate bachelorette parties rubbed shoulders with seniors and every age group in between. You don’t have to be young or stylish to feel right at home on the Honky-Tonk Highway.

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Nashville is a city exploding with growth. Cranes suspended over downtown are building skyscrapers for technology and medical companies that dwarf the modest, red-bricked buildings which once dominated the skyline. A city with a fascinating history, we took three days to experience Nashville’s top sights and explore its unique vibe.

Country music is everywhere in Nashville, and the best place to learn about its evolution is at the Country Music Hall of Fame and Museum. The two-floor exhibit reveals how this musical genre has changed over time and delivers insights on individual performers and their trajectory to success. Back in the 1930s, country music was associated with hillbillies, a negative perception that changed when the genre began to embrace cowboy culture, like life on the open range and the connotations of courage, romance and tough living. The museum is full of interesting artifacts, like Elvis Presley’s extravagant 1960 Cadillac, with portholes in the rear windows, a gold-plated television in the backseat and crushed diamonds embedded in its paint.

Browsing the museum, you get a sense of how various performers, now household names in the industry, started out. There are pictures of Martina McBride in her 1980s Dairy Queen uniform, well before she became famous. Jimmie Allen, who was honoured as country music’s new male artist of the year in 2021, was living out of his car for years when he moved to Nashville in 2007 to pursue his musical dream.

Many of the musicians whose careers are on display at the museum have played at the stately, red-brick Ryman Auditorium, Nashville’s oldest venue for live music. Built as a chapel 130 years ago, it still features its original church pews and a spiritual something in the air.

The night we attended, the Grand Ole Opry was packed with an audience that had come out to hear musicians Ricky Skaggs, The Whites, Jeannie Seely and Crystal Gayle among others.

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To pay the bills, the chapel became a music venue over time, and the Grand Ole Opry radio show broadcast live inside its hallowed walls until 1974, when it fell into disrepair. For close to 20 years the building sat derelict, with the threat of demolition hovering over it. Then, in the early 1990s, performers and locals worked to

save and restore the historic structure. Over the years many famous figures have appeared at the Ryman, among them Charlie Chaplin, Nat King Cole, Harry Belafonte and Dolly Parton. Affectionately called the Mother Church of Country Music, the Ryman is a special place with a unique aura. Tour the building and you notice how many

Hundreds of gold and platinum records adorn the Record Wall in the Country Music Hall of Fame and Museum’s permanent exhibition.

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musicians have remarked on the Ryman’s distinct difference and its ability to inspire and elevate their performances.

After the Grand Ole Opry left the Ryman, the famed country music radio show built a new 4,000-seat venue, where, to this day, it broadcasts live several times a week, featuring the music of established and up-and-coming country music performers.

You can’t visit Nashville without taking in one of these twohour-long performances, a 97-year tradition in the city. The night we attended, the Grand Ole Opry was packed with an audience that had come out to hear musicians Ricky Skaggs, The Whites, Jeannie Seely and Crystal Gayle among others. In a behind-the-scenes backstage tour we peeked into the rehearsal rooms, abuzz with performers waiting for their turn on the hallowed stage, an experience that even the regular performers consider an honour. Watching the show, I reflected there must be something about country music that keeps its musicians feeling youthful. While everyone performed with gusto and looked great, the age range of performers leaned considerably into the senior crowd, the oldest being 92-year-old Buck White, still in full control of his fiddle!

To get a sense of antebellum Nashville and the wealth produced as a result of the slave trade, we visited Belmont Mansion, an ornate home built in 1850 on what is now the grounds of Nashville’s Belmont University. The mansion was owned by Adelicia Hayes Franklin Acklen Cheatham, a socialite and art collector who, through marriage and shrewd investment, became one of Nashville’s wealthiest residents. Adelicia spent much of her wealth on lavish shopping expeditions in Europe, returning laden with the artwork and sculptures now on display in the mansion.

Her grand salon, considered the most elegant room in Tennessee, has Corinthian pillars, Roman busts and a level of extravagance that’s shocking even by today’s standards. Little is said of the 32 slaves who lived on site and maintained the 177acre property, but the mansion tour offers an astounding glimpse at Nashville’s high society in the mid-to-late 1850s and the values of Adelicia and her contemporaries in the years leading up to the Civil War.

IF YOU GO:

WestJet will start direct flights from Vancouver to Nashville in May 2023. Contact Nashville Visitor Services at visitmusiccity.com or call 800-657-6910.

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do.

The National Museum of African American Music is a fun, interactive experience that follows the many music genres that were created, influenced and inspired by African Americans. A visit to the museum is personalized and elevated by its many interactive exhibits, including the opportunity to perform and record with a gospel choir, and to don headphones and choose a selection of music to learn about the musician who played it and the musical influences in his/ her life. nmaam.org

see.

A Gray Line City Tour is a great way to get a general overview of Nashville, with peeks at its parks, universities, skyscrapers, museums, restaurants and music venues. Guides are friendly, conversational and full of suggestions on where to go and what to do in Music City.

graylinetn.com

eat.

Luogo (luogorestaurant.com) is an upscale Italian restaurant where Chef Anthony Scotto focuses on Mediterranean-coastal cuisine. At Chauhan Ale and Masala House (chauhannashville.com), chef-owner Maneet Chauhan’s Indian fare has distinct western influences—like hot cauliflower pakoras and tandoori chicken poutine. At Butcher & Bee (butcherandbee.com), Israeli influence mixes with local sourcing for some crave-able shared dishes. Finally, Nashville is known for its fried chicken, and if you’re a spice addict, join the line at Hattie B’s Chicken. It has six spice options for its sauce, and the hottest three are “hot,” “damn hot” and “shut the cluck up!” (hattieb.com)

sleep.

We split our time between two properties. The Kimpton Aertson Hotel Nashville (aertsonhotel.com) is a boutique property in Midtown featuring small but super comfortable rooms and a great selection of amenities, including free coffee downstairs in the morning, a curated selection of books that guests can borrow, and staff willing to go above and beyond to meet guests’ requests. Loews Vanderbilt Hotel (loewshotels.com/ vanderbilt-hotel) is a bigger property with larger rooms and thoughtfully selected, MusicCity-themed décor. Its expansive suites are often frequented by country music stars when they perform in town.

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Personal reboot

Saanich Renaissance man is living a life of gratitude

Elton Pereira has never been one to shy away from new experiences.

Be a stay-at-home dad? Check.

Learn to love raw food blender drinks? Check.

Try rappelling and motorbiking? Check and check.

Record a rap record? Check.

Best known around Greater Victoria as a member of a successful family of technology entrepreneurs, as well as a savvy tech investor, venture capitalist, mentor and philanthropist, this lifelong Saanich resident points to the pandemic as helping spur his personal reboot.

Having spent nearly 20 years in the hyper-competitive tech world, battling major global players and working to grow the business, Elton says, “I was getting tired and burnt out and also wanted to try new things.”

Along with revealing the scale of the COVID-19 pandemic, 2020 also saw a wind-down of ParetoLogic, the home and small business software company he co-founded in 2004 and built up with brothers Myron and Adrian and brother-in-law Don Wharton.

Like many people forced into social isolation, Elton began to reflect more on his personal priorities. He embraced spending more time with his three teenage children, accompanying them on school field trips and getting to know their friends better. Coinciding with his shift home for work was his wife’s return to school as a French immersion kindergarten teacher.

“I really got to connect with my kids on a new level and be a bigger part of their lives,” Elton says. “I think that reflection took hold, and I was like, ‘how can I have more of this?’”

He still devotes several hours a day to various tech, real estate and entrepreneurial ventures, following the tech industry and mentoring others, but is more selective about where he focuses his energy.

“I think freedom is the word—peace of mind and freedom,” he says. “So once COVID hit and I started working from home, I really started to think, how do I want my day to really work?”

Today, the 46-year-old’s seemingly boundless energy is fuelled by a daily regimen that begins with a high-intensity 30-minute workout in his home gym. He follows up with a high-energy oatmeal breakfast or a personalized blender protein shake filled with spinach, cucumber, celery, sprouts, blueberries, peanut butter, protein powder and almond milk.

“My kids think it tastes like dirt, but I think it’s super delicious,” he says with a laugh.

While taking care of his body is critical to his well-being—he also hikes Mount Douglas four times a week, plays co-ed soccer and does weekly yoga—so is feeding his mind regularly with material

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that helps him tap his potential. He reads a lot and listens to various podcasts, his favourite of which is Huberman Lab with neuroscientist/Stanford University professor Dr. Andrew Huberman.

“I want to live a long, healthy life and I want to have this energy all the time. When I have high energy and I feel strong and mentally tough, I feel like I can do anything.”

As a child he saw his mom raise four kids and his father work constantly to support their young family and take calculated financial risks, like buying, renovating and selling real estate, as well as marketing and selling PC tutorial software online. Curious and eager to learn new things from a young age, Elton developed a mindset of saving and investing and bought his first stocks at age 12.

He has passed that philosophy on to his own children. He chuckles describing how he has paid his three kids—a twin son and daughter, 15, and a son, 17—to read financial and other self-improvement books as a way to teach them about investing in themselves.

“You start to gain an understanding of how their mind works and some of the things that interest them,” Elton says. “My whole purpose for them to read more is to never stop learning, because that’s how you do unbelievable things in this world.”

That approach, and an interest in helping build resilience in others, took him in a different direction in 2022. He saw people struggling with stress, anxiety and depression post-COVID and wondered how he might make a difference and inspire people.

A long-time fan of rap, he wrote some heartfelt lyrics, teamed up with local Emmy Award-winning producer and composer Eric Harper and recorded and released his first rap single, Lucky 7. The song is aimed at empowering youth and embodies Elton’s mission to “live your best life with purpose, positive impact and play.”

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spotlights a Nanaimo hip-hop dance troupe and features Elton’s alter ego, the rapper EMP (find it at eltonpereira.com).

He hopes later this year to record Awakening, focusing on his own experiences and observations around racism.

Experiencing the people, cultures and natural environments of other countries with his family also inspires Elton. Visits to the savannah in Kenya, the jungle in Costa Rica and locales with more widespread poverty than in Canada remind him to value what is most important: “I have a whole new sense of gratitude for my life and what I have,” he says.

That sense continues to move him to support child- and youth-centred aid and education projects overseas and at home. Over the years his companies have held regular fundraisers for organizations such as World Vision, BC Children’s Hospital and Free the Children.

His personal resilience has been tested in the past year, as three young friends passed away, including Lilia Zaharieva, a cystic fibrosis patient who advocated for access to life-extending medications as well as youth in care. Elton created a scholarship at UVic in her name and dedicated Lucky 7 to her memory.

Having good people around him has created an environment for business and personal success, but in recent years, he says, surrounding himself with positive, loving and inspirational people has moved him in exciting new directions. He’s learned to not let fear or the judgment of others stand in the way of pursuing worthwhile endeavours.

“That’s the way to create this beautiful and thriving positive mindset to want to do really big things in the world and have a positive impact,” he says. “I think what makes me feel most alive is trying new things in life and having fun with it. I thrive on that and feel energy off of that.”

Having good people around him has created an environment for business and personal success, but in recent years, he says, surrounding himself with positive, loving and inspirational people has moved him in exciting new directions.

Elegant. Interesting. Functional.

Situated at the corner of Byng Street and Central Avenue, one of Oak Bay’s newest houses brings together aspects of both traditional and modern aesthetics in a well-crafted example of “transitional” design.

Finished with a simple black and white exterior palette and a warm, open interior stocked with natural finishes, the five-bedroom home uses a number of design techniques to meld the different styles inside and out, into what Aman Gill calls “a modern farmhouse.”

WORDS ANGELA COWAN X PHOTOGRAPHY SPARTAN

MEDIA

Transitional design offers a visual feast as it melds old-world touches with modern aesthetic

A second-generation builder and president of Patriot Homes, Aman has built more than 40 homes since expanding the business into Victoria in 2013—many of them in Oak Bay—and this project offered an exciting first for him and his team.

“It’s the first time we’ve done this type of style,” he says, “and I think our team executed it really well.”

Modern and traditional aspects are balanced throughout in virtually every aspect of the design. The exterior is done in white stucco accented with black in the window frames, the garage door and the roof, and leans to a bright, contemporary look, while the staggered roof lines, arched front entrance and echoing arch in the front door call back to something more classic. The team also used PVC piping to create a visual feature reminiscent of traditional siding, and it anchors the home nicely in the midst of its neighbours, as does the original mature landscaping that surrounds the corner lot.

Stepping inside through the main entrance, a striking wall of rift-cut oak slats guarding the stairs immediately commands attention, as does a unique inset ceiling feature. Made from the same rift-cut oak that flows through the whole house, the ceiling feature pulls subtle inspiration from the coffered ceilings so often found in Oak Bay and adds personality to the home.

“Those elements you’d normally find in a traditional house— wainscoting and crown moulding, for example—those custom features are what make a house stand out,” says Aman. “So we found ways to work in traditional elements.”

The materials themselves do a lot of the heavy lifting when it comes to incorporating a traditional feel. Natural woods like the oak cabinetry and the fir doors bring warmth in both colour and feel. The white quartz of the kitchen island’s countertop is lightly veined with grey, injecting some visual interest, along with the brushed gold-tone hardware and light fixtures overhanging the island.

“Those elements you’d normally find in a traditional house— wainscoting and crown moulding, for example—those custom features are what make a house stand out. So we found ways to work in traditional elements.”

Modern convenience and efficiency were definitely top of mind when it came to designing the kitchen. The stainless steel fridge and stove are larger than usual—ideal for either a cuisine-inclined couple or a bigger family—and there’s a built-in coffee maker to free up counter space. A walk-in pantry offers roomy shelves and a tall window that lets in a huge amount of natural light. And even the layout of the cabinets was designed to make the kitchen efficient and comfortable to use.

“Every house I’ve built, it’s not just about looks, it’s also about functionality,” says Aman.

Everything from the proximity of the sink to the stove, to the rollout spice cabinet beside the stovetop, and the extra room around the garbage and compost cabinets in the island, was considered from a user perspective.

Moving into the living room, classic and modern aesthetics blend neatly in the background while the striking fireplace takes centre stage. Framed with black porcelain tiles shot through with gold like crackling lightning, the fireplace stretches to the ceiling and brings a boldness to the design. Low oak cabinetry on either side is topped with a flat black finish, complementing the black hardware and creating a foundation for the centrepiece. Opposite the fireplace, the built-in bar with its mini-fridge and artfully lit shelves offers the perfect place to grab a pre-movie drink, no matter the decade.

Upstairs, the primary bedroom and en suite have an elegant luxury that pulls from the best of both designs. The gridded windows and natural wood flooring balance the sleek see-through gas fireplace that leads into the en suite, where a deep soaker tub and heated towel rack promise relaxation.

Having toured the whole house, patterns emerge—like the use of geometric shapes in the smaller rooms that create a wonderful sense

©2023 Hunter Douglas. All rights reserved. All trademarks used herein are the property of Hunter Douglas or their respective owners.

of personality. Another example is the grass-cloth floor tiles in the laundry and mud room, where the soft woven hexagonal pattern adds warmth and texture, particularly against the unexpected French blue of the cabinets. Or there’s the dart-shaped tiles in the powder room by the front door, set behind a circular mirror and a double-mitred dropped countertop. Raised sinks call attention to their curves contrasted against the right angles of the cabinetry.

Every light fixture—save the gold-brushed hanging lights in the kitchen—is a variation of a glass case, brushed black base and clear bulbs with exposed filaments. But each is a little different, depending on how it needs to fit into its space. Tall, rectangular lights flank the tall, oblong mirrors in the en suite, while down the hall in the main bathroom, a set of four globe lights sits over an arched mirror that perfectly echoes the curve of the front door.

Even downstairs in the basement (or “party room,” as Aman says with a smile), the entertainment area is finished with a pentagonal walk-in bar, accented with black lines and wooden brackets beneath the overhanging counter, creating intriguing visual lines and focal points.

Beyond the visual aesthetic, a huge part of the “modern” design is behind the walls. There’s an installed generator to use as backup in the event of power outages, two heat pumps (one to separately control each floor) and sound proofing insulation throughout. The foundation uses insulated concrete forms (or ICF), which ramp energy efficiency way up.

“Every house we do, that’s our standard,” says Aman. “It’s much better performing because it’s insulated on the outside and the inside.”

The home takes the best of both worlds—from the hidden energy efficiency features to the convenience of the layout and the comfort of being in each space—and melds old-world touches with modern design, and the result is a welcoming, interesting, elegant space.

SUPPLIER LIST:

Architect/Design: Josh Collins of Adapt Design

Interior Design: Patriot Homes

Construction and Interior Finishing: Barnes Concrete Forming and Absolute Finishing Carpentry

Interior Drywall: Malibu Drywall

Painting: Strength of Colours

Doors: Active Doors

Windows: Plygem Windows

Cabinetry and Millwork: Excellent Ideas of Kitchens

Flooring: Hourigan’s Flooring and Showroom

Designworks

Tiling: City Tile and LL Montini

Lighting: Mclaren Lighting

Plumbing Fixtures: Andrew Sheret, Splashes and Macgregor Mechanical

Countertops: Kings Granite

Appliances: Trail Appliances

Landscaping: Ardent Landscaping

Stucco: DeCicco Brothers

Home Automation: Wired Up

Heating: RedBlue Heating and Cooling

Roofing: R&D Roofing

Closets, Mirrors, Shower Doors: Maple Glass

Lacey Alina padded hides uneveness

fashion

Fashion that flows from form to form, somewhere between masculine and feminine, and flies with ferocity. Fanciful flounces, flourishes and frills, from billowy to bodyhugging, ruffles and ruching. Fashion that makes you want to move, to express with the form because freedom lives in the space of dance when the mind quiets and the soul soars.

Creative direction by Lia Crowe Hair and makeup by Jen Clark

Models and dancers Vítor Freitas and Djuna Nagasaki

Production assistant Christina Compton

PHOTOGRAPHY DARREN HULL X STYLING JEN EVANS

On Djuna: Vintage silk turquoise gown ($375) from House of Savoy.

On Vítor: Flamenco skirt from Lia Crowe’s personal collection.

White singlet (stylist’s own), black and white vintage patterned shorts ($48) from House of Savoy.

On Vítor: Silk “Bleu Blouse” by Forte_Forte ($130) from Turnabout; “Lazul” linen pant in sand by Faithful The Brand ($315) from Bernstein & Gold; tan leather sandals by Ron White ($130).

On Djuna: “Alejandra Top” in floral print ($217) and “Circa Pant” in floral print, both by Faithful The Brand ($327), and both from Bernstein & Gold.

Beige long skirt/ dress by Pacini ($310) from Hughes Clothing; “Clement” necklace by Lizzie Fortunato ($420) and “Cornichon” tote by Lola Hats ($512), both from Bernstein & Gold; vintage straw hat ($55) from House of Savoy.

On Vítor: Black dress pants by Ralph Lauren ($28.50); dress/ jacket by Parterre ($195), black leather boots by Hudson ($52), all from Turnabout; “Alexo” tank by Samsøe Samsøe ($70) from Bernstein & Gold.

On Djuna: Caramel tulle strapless top by Zara ($26) from Turnabout; vintage black leather skort ($45), black leather YSL pumps ($398), vintage floral bangles ($48 each), all from House of Savoy; “Longing Illusion” gold earrings by Pamela Card ($310) from Bernstein & Gold.

business class

house and home

Terry Johal builds luxury houses while maintaining a family-first ethic

W

hile most kids were playing outside on weekends and during school breaks, award-wining custom homebuilder Terry Johal was put to work on his dad’s construc tion sites.

“It’s just in my blood,” says the founder of Terry Johal Devel opments. “My father was a prominent homebuilder and I start ed working alongside him, I think as early as age 12. So, all my weekends and some breaks were all spent on a construction site.”

At the time, the tween and teenage Terry didn’t fully appreci ate the amazing on-the-job training he was getting—or what it would mean for his future.

“Honestly, at first, I didn’t like it,” the 46-year-old says with a laugh. “I’d rather be hanging out with my friends or doing something else. But as an adult, I realized what a great life expe rience that was and the incredible work ethic it instilled in me.”

Terry decided to strike out on his own in 2001. In his mid-20s and newly married to his wife, Angela, he wanted to carve his own niche in the industry, so they started their own company.

“I think I’ve always been a bit entrepreneurial, I have such an interest in business, and I was determined to be successful,” he says. “Just being married and thinking about our future together, it was the right path. It was definitely a little scary at first because we were so young, but I had such a great partner in Angela that we just did it all as a team and it all worked out.”

Structural Engineers serving Greater Victoria & the Gulf Islands

WORDS TESS VAN STRAATEN PHOTOGRAPHY LIA CROWE

Pictured: 386 Newport

Oak Bay, BC

They realized early on that luxury, custom homes were what they had a special talent for building.

“It’s just my jam, this is what I’m good at, and it’s just something that I love doing,” the father of two teenagers says. “My skill set and my niche revolve around servicing the needs of our clients and building these luxury homes that are of the utmost quality and the highest of standards.”

Terry quickly learned being an entrepreneur is a 24/7 job and he admits that for the first seven years of the business, there was very little balance in his life.

“The world only revolved around the business and then we had a couple of kids and as my boys started growing up, I realized that there needs to be a family-first approach,” he says. “This is something that we really instill in our employees as well. Family needs come before anything. A balanced family/work life leads to longevity and success in business and life, and once that balance was in my life, everything just seemed to go smoother.”

Growing up with some great mentors on construction sites, Terry says the other big lesson he learned is that there’s only one way to do something—and that’s the right way.

“Never compromise on quality,” he says. “I’ve lived with that mantra the whole time we’ve been in business and it’s really worked out.”

As a result, the small, bespoke company takes on just four to six projects at a time. Any more than this could compromise the high-end, personalized service they provide, Terry says.

“I love the journey we go on with our clients, because we’re with them every step of the way and I like to guide them through each step,” explains Terry. “Whether they’re choosing plumbing fixtures or flooring, I like to be there not only because it gives me knowledge of what’s going on, but I’ve been through all this on so many projects that I like to give them my advice, the pros and cons on certain items, to help them.”

With more than 100 homes—from ultra-modern to traditional— under his belt, Terry doesn’t have a favourite style. He says he loves all the different styles, but, as an experienced builder, he does have a very important piece of advice.

“One thing I stress in whatever we do, and I try to emphasize this with

clients, is that we want it to have a timeless feel and look to it,” Terry says. “You don’t want to start doing a renovation in five or six years. A fad is just that.”

The industry’s definitely faced its challenges and the biggest one right now is the high cost of construction, which Terry says has almost doubled since the COVID-19 pandemic, combined with the increased development costs for land.

“Labour and material costs are at an all-time high and to be honest with you, the reality is they’re most likely only going to keep increasing,” he says. “There are a lot of things like bureaucratic policies and red tape that only exasperate the issue, but I think our government is seeing that now and there have been some recent changes made to hopefully steer the ship in the right direction.”

Terry’s helped create positive change in the industry as a former board member and president of the Victoria Residential Builders Association. Born and raised in Victoria, he says it was important for him to give back to an industry that has given him so much.

“I advocated for housing affordability and regulatory reform, including mandatory continued education for licensed builders,” he explains. “I’m really proud of the fact that there was change made in the industry.”

Terry is also carrying on the tradition of dragging his 15-year-old son, Jagger, to building sites in the summer—and 13-year-old Terran could be next.

“I love building, but as a parent, I’m hoping they chart their own path and do something they love and are passionate about. And if that means continuing with the family business, great, but it’s got to be something that they want.”

As Terry enjoys his success after two decades of hard work, his best parting advice is to “stay hungry.”

“With success, you have security and you become very comfortable, but that can be a real detriment,” he says. “You have to continue to push yourself to get the best out of yourself. Like they say, pressure makes diamonds.”

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“I realized that there needs to be a familyfirst approach… A balanced family/work life leads to longevity and success in business and life, and once that balance was in my life, everything just seemed to go smoother.”

All together now

The feel-good power of singing in a choir

WORDS JANE ZATYLNY X PHOTOGRAPHY LIA CROWE

ilove to sing—privately. In the shower. In the car. And around the house. I’ve never thought I was good enough to sing in any kind of public way. But singing in a choir, I’m learning, is about more than just hitting the right high notes.

“If you want to sing with other people, just do it,” urges Marc Jenkins, director of The Choirs YYJ. “It feels good, whatever your skill level.”

Marc tells me that Victoria has the highest number of choirs per capita in the country. “There are more choir singers than hockey players in Canada, too,” he quips.

Different sorts of choirs are springing up all across the province, from the traditional symphonic, educational or auditioned choir to choirs that practice and perform pop music or gather to sing a hit together on a single night.

Choirs, of course, are all about community. And after the seclusion of the pandemic, it obviously feels great to gather again and work together as a community on a song or two. But something else happens when people gather to sing together, Marc says: “If two people sing next to one another for four months, their bodies get to ‘know’ one another. That’s when the hook goes in with choir.”

Lynda Kaye felt a strong pull when she first started singing with the Tofino Ucluelet Choir. She was part of a choir in junior high and loved it, but didn’t do anything with singing again until her 60th year.

“Some musician friends of mine told me about a woman named Sophie L’Homme, who was starting a choir. I went in to that first rehearsal and—wow—it changed my life overnight.”

Seven years later, Lynda is still hooked on choir.

“There wasn’t a rehearsal in Tofino where I didn’t laugh and cry and feel fantastic. It was just an extraordinary, extraordinary experience. And everybody that I know who’s done it has felt the same way,” she says.

The creation of harmony—literally, as well as metaphorically—is another very powerful aspect of choir, says Marc: “In a way, we’re like bees in a hive.”

I dropped in to listen to one of Marc’s rehearsals and saw immediately what he meant: there was laughter and close camaraderie as people arrived, greeted one another, and set up chairs. And then sweet, sweet sounds flowed across the room, from

soprano voices to alto, then from to tenor to bass. The vibe in the room was contagious, even from my chair at the back of the room. I couldn’t help but sing softly, too, close my eyes and sway to the music.

Rebecca Lam, creative director of the Vancouver-based Chorus Studio, explained why: singing, she said, releases endorphins and oxytocin, the famous feel-good hormones. Ah, that makes sense.

“Connecting with music and expressing yourself creatively is an empowering endeavour,” says Rebecca. “Singing in a choir is also a wonderful way to meet people and make new friends. We’re vulnerable with each other because you have to be while singing. This naturally cultivates camaraderie between people.”

Lynda now divides her time between Tofino and Victoria and continues to participate in her Tofino Ucluelet choir via Zoom. She’s been checking out local Victoria choirs, too, and expects to find a new choral home in Victoria soon.

To anyone thinking of joining a choir, she advises: “If you have even an inkling that you might want to sing in a group, give it a go. Go someplace, find a drop-in choir or go to a choir performance and observe how it’s done. Talk to a choir director or someone else who’s in choir. Just give it a go.” And don’t let your musical insecurities or inexperience hold you back. In the Tofino Ucluelet choir, Lynda said, half of the people knew how to read music and half didn’t.

“It’s an advantage if you can read music, but

“There wasn’t a rehearsal in Tofino where I didn’t laugh and cry and feel fantastic. It was just an extraordinary, extraordinary experience. And everybody that I know who’s done it has felt the same way.”

Choir singers Josie Osborne, Lynda Kaye and Tanya Dowdall.

photo: Jody Beck Photography

Multiple Gold CARE Award winners

evoke drama

it’s not a requirement,” she explains. “When you raise your voice with a group of people, the community of choir pulls everybody with it. It’s okay if you miss a note or forget your lyrics because we’re all there to hold you up.”

The joy of choir all comes back to that undeniable feel-good factor, says Marc. “If you sing in the shower or you sing in the car, and want to do that with other people, do it, because it feels really good.”

Here are some tips to consider if you’re thinking of joining a choir:

DO YOUR RESEARCH.

Go online and find out what sorts of choirs there are in your area, then go to a few concerts to see what you like.

“Most choirs will have a website or social media presence,” says Marc. “There you can get a flavour of what the choir will be like.”

RECOGNIZE THAT CHOIR IS A COMMITMENT.

“You’re all doing it and you’re all working hard at getting good at it,” says Lynda. “You have to learn the music, you have to practice the music, you have to show up for a rehearsal. And you have to be okay with repeating, repeating, repeating until you get it right.”

SHY ON COMMITMENT?

Consider a drop-in choir. There are many one-night performances where you learn a pop song and record it with the group in a single evening.

We are designers and craftsmen, disrupting the modern home with dramatically contemporary furnishings, built from the finest wood in the world.

“We’ll still obtain a goal,” says Marc. “We’ll do a little threepart harmony.” (The Choirs YYJ will do a Beatles drop-in choir night in June.) Check online for a drop-in choir event in your area.

DON’T BE INTIMIDATED.

“We like to say, ‘If you can speak, you can sing,’” says Rebecca. “It is outdated to believe that one is either born with talent or not. Musical ability can be cultivated and nourished.”

AND LASTLY, DON’T GIVE UP.

It may take time to find the right choir, says Marc. It’s like buying a car; sometimes you have to kick the tires.

“Some of it can be social too,” he says. “For instance, if you’re really extroverted and you join a choir that’s pretty introverted, you might be like, ‘Why does nobody like me?’ It’s worth scoping around and trying things until you find your way.”

INFO

The Choirs YYJ

thechoirsyyj.com

A collective of three Victoria-based ensembles that represent over 200 people of all ages, genders, experiences, vocal abilities and musical tastes.

Chorus Studio

thechorusstudio.com

A Vancouver-based community of adult pop choirs, professional voice lessons and performance workshops, and regular open mic and karaoke nights.

Tofino Ucluelet Choir.

PHOTO @JILLNANCY_CREATIVE

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The show must go on… the table

Theatrically themed foods throughout the ages

WORDS ELLIE SHORTT PHOTOGRAPHY DON DENTON

f all the world’s a stage, then is everything we do, create, even consume, a performance? Are the seemingly simple daily tasks of grocery shopping, cooking and eating some sort of presentation signifying, perhaps, our preferred or perceived roles in the great show we call life?

Even if that feels like a bit of a stretch to you, I know I have put on dinner parties which certainly felt like major productions. Setting the “stage,” conceptualizing the “acts,” even keeping in mind the various “players” and how they would interact with, contribute to, or otherwise mould the evening’s “show.”

I have also been a delighted attendee of many multi-course meals, orchestrated by a true artist, performed by a large ensemble all working in tireless harmony together night after night, and emceed by well-rehearsed servers who nail all their lines. Dessert has always seemed to me like a stunning grand finale, whereby I’ve sometimes felt inspired to stand-up and cheer “Encore! Encore!”

Historically, food and performance have had a fascinating love affair. Since humans began putting on productions, we’ve enjoyed combining our viewing pleasure with some sort of snack. When exploring sites of ancient Egyptian, Roman and Greek theatrical performances and gladiator events, archaeologists discovered food

plums, almonds, hazelnuts and a bit of bread, as well as small animal bones that suggest playgoers “could certainly have eaten a cold chicken,” as suggested by archaeologist Julian Bowsher. The most copious food scraps found were in fact seafood shells (primarily oysters) and even some fish bones. Both theatres were located near pubs and food stands, and historians believe there were opportunities for pub employees and food vendors to sell bites and beverages in the play-yard, or even bring certain elevated items up to the higher seat tiers.

Perhaps one of the most famous foods associated with the theatre is French onion soup. While its origins seem to date to the 17th century, specifically the hunting lodge of King Louis XV, the soup gained popularity in the 19th century, solidifying its association with theatre-goers who, in wintertime, gathered in bistros and brasseries to warm up before or after a show with a hot bowl of cheese-covered comfort.

Around the same time, circuses and carnivals were gaining popularity, as were circus-themed snacks such as cotton candy, lollipops and caramel corn.

By the 1920s, the film industry was gaining such momentum that it heralded the beginning of Hollywood’s Golden Age, marked by the growth of major production companies and, of course, the arrival of the “movie star.” Suddenly people were fascinated with celebrities, such as Mary Pickford, who had a cocktail named after her. Pickford was America’s sweetheart in the 1920s, and starred

Food has also had some more analytical associations in the world of performance, whereby the potentially destructive nature of the food industry, mass production, over-consumption, waste, inequalities and injustices have been put in the spotlight through critical performance art. Even our roles as performers and upholders of societal norms as related to food have been explored. Sonja Stummerer and Martin Hablesreiter, under the sobriquet Honey and Bunny, created whimsical banquets for museum-goers that they emceed in clown makeup. They staged photos and videos starring themselves as diners in an odd parallel universe governed by outlandish etiquette. Whether eating colour-coded meals with paintbrushes and tweezers rather than forks or nibbling foods that hung at eye-level from the ceiling, their work evokes the underlying message that our accepted norms may be as arbitrary or even silly as the ones being performed by a pair of clowns.

Whether you’re examining gastronomic social contracts as you shop, cook and dine, taking a look at and taste of theatrically themed foods throughout the ages, or simply setting the scene for a dinner party worthy of a standing ovation, there’s no question food has a strong and fascinating association with performance.

Then again, I personally feel food has a strong and fascinating association with almost everything, but I might be a touch biased.

Shakespeare-Inspired Snack Platter

Add a bit of excitement to an otherwise ordinary charcuterie board with hearty additions like chicken wings and smoked seafood. Along with cured meats, cheeses, fruit, nuts and chunks of rustic bread, these were some of the favourite foods enjoyed by Elizabethan audiences of the Globe and Rose theatres, and will no doubt be a welcomed surprise to hungry guests at your next dinner party. Bonus points if the dress-code includes ruffled collars or theatrical masks.

ELEMENTS SHOWN HERE…

Rustic sourdough chunks

Smoked seafood: oysters, kippers and octopus

Meat: saucisson sec, bresaola and crispy salt and pepper chicken wings

Cheese: aged cheddar and Brie

Nuts: raw almonds and hazelnuts

Dried fruit: dates, figs and apricots

Fresh fruit: apple slices and grapes

Spreads: grainy mustard and fig preserve

SEAFOOD MARKET • DELI • FISH & CHIPS

photo: Yann Guerin

Unique,

430 Campbell Street, Tofino (behind Rhino Coffee) www.TofinoGalleryofContemporaryArt.com Instagram: @TofinoGalleryofContemporaryArt

Artwork: Ben Fox, ʻImaginary Beach 12ʼ

Directions

Peel and thinly slice the onions. In a large pot over medium heat, melt the butter and add the onions. Cook the onions, stirring every few minutes, until they have fully softened, about 15 to 20 minutes. Increase the heat to medium high, add a bit of olive oil and cook, stirring every couple minutes until the onions start to brown slightly. Bring the heat back down to medium, add the minced garlic and cook for a few minutes more, until the garlic is soft.

Add the wine or vermouth to the pot and scrape down the browned bits on the bottom and sides of the pot (i.e. deglazing the pot) for 5 minutes. Add the stock, bay leaves and thyme. Increase the heat to bring the broth to a simmer, then cover the pot and lower the heat to maintain a low simmer. Cook for 30 minutes. Season to taste with salt and pepper. Discard the bay leaves and thyme twigs.

While the soup is simmering, preheat the oven to 450 F. Lightly brush both sides of the bread with olive oil and place on a baking sheet. Put in the oven and toast until lightly browned. Remove from oven and set side.

To serve, spoon the soupy onions into individual oven-proof bowls so they that they fill about one quarter of each bowl (or more if you like it extra oniony). Fill the rest of the bowl with broth, leaving about half an inch for the bread to tuck in slightly. Carefully place the toasted bread rounds on top of each bowl and sprinkle with a handful of cheese. Place the bowls on a baking sheet and put under the broiler set to low for 10 minutes, or until the cheese bubbles and is slightly browned. Garnish with a bit of fresh thyme leaves, serve and enjoy!

Experience

430 Campbell Street, Tofino (behind Rhino Coffee) www.TofinoBeachCollective.com Instagram @TofinoBeachCollective

Photo: Owen Perry

Mary Pickford Cocktail

Anyone can find a classic Mary Pickford recipe online or in almost any classic cocktail book—and there’s nothing wrong with the original. However, most recipes call for maraschino liqueur and I wanted to offer a fully non-alcoholic option for those avoiding the hard stuff. I also find Amarena cherries more rich and nuanced than maraschino, adding more depth and intrigue to an otherwise familiar flavour profile. You can, of course, purchase grenadine syrup, but once again, nothing beats homemade. The flavour is so much more satisfying, and you’re avoiding a wacky array of dyes, preservatives, additives and chemicals often found in store-bought cocktail syrups. This particular recipe for homemade grenadine is exceptionally simple and easy, and while sourcing the ingredients might seem somewhat daunting, they’re surprisingly easy to find at most Middle Eastern and European specialty stores.

Prep time: about 2 minutes

Makes 1 cocktail

Ingredients

2 oz white rum (or some soda water if making a non-alcoholic version)

2 oz pineapple juice

2 tsp homemade grenadine (see recipe below)

1 tsp syrup of jarred Amarena cherries (I use Fabbri brand jarred Amarena cherries, which can be found at many European specialty food stores)

Optional garnish of Amarena cherries

To make the cocktail…

Combine the rum (if using), pineapple juice, grenadine mix and cherry syrup in a cocktail shaker with a bit of ice. Pop on the lid, shake well for a few seconds and strain into a martini glass. If you’re doing the non-alcoholic version, leave out the rum, of course, strain into a rocks glass with a couple ice cubes in it and top with soda water. Garnish with some cherries and enjoy!

To make the homemade grenadine…

In a mason jar with a tight-fitting lid, combine ½ of a cup of pomegranate juice with ½ of a cup sugar, and shake vigorously until all the sugar is completely dissolved. Add in 1 tablespoon of pomegranate molasses and ¼ teaspoon of orange blossom water (both can be found at Middle Eastern specialty stores), put the lid back on and give it another good shake until fully integrated.

Maple Pecan Caramel Corn

While caramel corn is readily available at many grocery stores, nothing beats a homemade recipe. Not only are you able to avoid many of the problematic preservatives and additives often mixed into foods of this kind, but you can make it your own with additional flavour options like maple syrup and pecans, as suggested in this recipe. Even a sprinkling of cinnamon or other spices goes wonderfully on a sweet snack like this! Make a batch for a movie night, or even serve alongside a charcuterie spread or dessert platter at your next gathering.

Cook time: about 1 hour

Makes about 6-8 servings

Ingredients

13 cups freshly popped popcorn (about ½ cup un-popped kernels cooked as per the instructions on the package)

¼ cup butter

1 ¼ cups (9.4 oz, 266 g) light brown sugar, packed

¼ cup maple syrup

2 tsp vanilla extract

½ tsp sea salt (plus more to garnish if desired)

¼ tsp baking soda

1 cup raw pecans

Directions

Place the popcorn and pecans in a large bowl and set aside. In a small saucepan over medium heat, melt the butter and then add the brown sugar, maple syrup and salt. Bring to a boil, and boil for 5 minutes, stirring occasionally, until the sugar is fully dissolved. Remove from the heat, stir in the vanilla and baking soda, and mix well. Pour the caramel over the popcorn and pecan mix and stir until well coated. Transfer the caramel popcorn onto two large lightly greased baking sheets. Bake at 250 F for about 45 minutes, stirring every 15 minutes. Cool completely and enjoy or store in airtight containers for up to a week.

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Our new state-of-the-art IVF clinic opening in Victoria’s James Bay Capital Park offers Vancouver Island patients world-class fertility care close to home.

We provide comprehensive fertility care for those with primary or secondary infertility, LGBTQ2SIA+ persons, donor sperm, donor egg, surrogacy, egg freezing and beyond

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Dr. Ginevra Mills MD FRCSC

Dr. Ginevra Mills Debunks 5 Common Fertility Myths

Dr. Ginevra Mills MD FRCSC, GREI is a Reproductive Endocrinology and Infertility Specialist at Olive Fertility Centre Victoria. She is also Assistant Professor in the Department of Obstetrics and Gynecology at UBC.

Dr. Mills debunks the common fertility myths that may be jeopardizing people’s chances of getting pregnant, according to a recent survey by Fertility Matters Canada, a national charitable organization.

MYTH #1: Infertility is Uncommon

TRUTH: Did you know that 1 in 6 individuals trying to get pregnant will have trouble getting pregnant and that number increases to more than 50% if the woman is over the age of 39?

MYTH #2: Fertility is Only a Woman’s Issue

TRUTH: Studies show that 40% of infertility is caused by female factors, 40% by male factors, and 20% by a combination of both.

MYTH #3: A Woman’s Fertility Doesn’t Significantly Decline Until after Age 40

TRUTH: A woman’s fertility peaks at age 25 and declines from there. There’s a sharp decline after age 35, and by 43 most women are unable to conceive naturally. As a result of this misinformation, some couples wait too long to start trying and miss their babymaking window.

MYTH #4: You Should Try for a Year Before Consulting a Fertility Specialist

TRUTH: For most women under the age of 35, we recommend trying for one year of regular unprotected intercourse prior to having a fertility evaluation. For women over 35, we recommend that you should have a fertility evaluation after 6 months. If you are over 40, have any health issues like PCOS, irregular periods or endometriosis, or if your partner has a history of infection (e.g., mumps), injury or surgery on his testicles or difficulty with erection or ejaculation, you should ask for a referral to a fertility specialist.

MYTH #5: In Vitro Fertilization (IVF) is the Only Treatment for Infertility

TRUTH: Many treatments used to help a couple conceive are fairly simple and involve minimal or no expense. In some cases, the solution requires more advanced technology such as in vitro fertilization (IVF).For most couples who have difficulty conceiving, advances in medical treatment have made it possible for them to have a baby. In BC, your consultations with a fertility specialist, as well as initial investigations for infertility, are covered by MSP.

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Photo credit Jen Steele Photography

Olé!

Flamenco, sherry, culture and charm in Jerez de la Frontera

Every year, for two weeks in February and March, flamenco lovers from around the globe descend on Jerez de la Frontera for the annual Festival de Jerez, a flamenco festival that offers all levels of flamenco classes and nightly shows, ranging from large-scale theatre productions to intimate performances in the beautiful bodegas and midnight showings of the hottest new flamenco talents in the local peñas.

After 20 or so hours of travel I find myself strolling the vibrant evening streets of Jerez de la Frontera, a small Spanish city in Andalusia, in a jet-lagged haze.

People are spilling out of the tiny sherry bars on to the streets, beer or sherry in hand, plates of olives, meats and cheese on small, tall tables in front of them. Along the busiest stretch of the Calle Larga, a wide, pedestrian-only street, my ear catches the unmistakable sound of the thing that has lured me to Spain in the first place—flamenco.

I follow the sounds of people shouting “Olé!” into a little “tablao” (an intimate flamenco venue) called Tabanco El Pasaje, elbow my way up to the bar and quickly utter a few of the Spanish words I know: “Oloroso (sherry), queso (cheese), y aceitunas (olives), por favor.”

I turn toward a small stage in one corner, and above the heads of the crowd I can see a flamenco dancer; her face squinched into a passionate grimace, skirt held high in her hands as her feet tap out a complex rhythm. A guitarist and singer are also on stage and playing in sync with the dancer as she crescendos to a feverish speed, holding us all in a trance with the repetitive rhythm.

Transfixed, I lift the little cylindrical glass of sherry to my lips and

realize that tears of happiness are streaming down my cheeks. I’m standing in little tapas bar, which probably hasn’t changed since the 1920s, in the city known as the birthplace of flamenco, saturated in an art form that has the power to capture a person, heart and soul, as it has for me.

Every year, for two weeks in February and March, flamenco lovers from around the globe descend on Jerez de la Frontera for the annual Festival de Jerez, a flamenco festival that offers all levels of flamenco classes and nightly shows, ranging from large-scale theatre productions to intimate performances in the beautiful bodegas (sherry wineries) and midnight showings of the hottest new flamenco talents in the local peñas (flamenco cultural clubs).

Since I am a long-time flamenco aficionado and student of the art form, the festival is part of the reason I have journeyed across the world to visit. The other is to vacation with my boyfriend, Peter, who is a newbie to flamenco. He arrived a couple days after me and also planned to join in on all things flamenco, as well as discovering all the other incredible things Jerez has to offer, which, I soon learn, is a bounty of flavourful, cultural and historical experiences.

The history of Jerez stretches way back to Palaeolithic times. However, the main city really developed during the Almoravid and Almohad dynasties (11th and 12th centuries) when Spain was taken over by the Moors from North Africa prior to being taken by the Christians in the 13th century.

This history was on full display as we visited the city’s monumental Alcázar, a Moorish fortress, which stands proudly as a testament to Jerez’s ancient past. As we wandered through the intricate courtyards and manicured gardens, the sound of trickling water from the many fountains created a soothing soundtrack to our exploration, while the vibrant tiles adorned with geometric patterns added a burst of colour.

Adjacent to the Alcázar lies the breathtaking Cathedral of Jerez de la Frontera. Built in the 17th century, the cathedral’s stunning

baroque architecture and ornate interior make it a must-visit landmark. We climbed to the top of the bell tower for panoramic views of the city, admiring a sea of whitewashed buildings and picturesque view.

By day three of the two-week Festival de Jerez, we had settled into a rhythm, trying to emulate Spanish life as much as we could. In the morning we headed directly to Entre Vinos Y Arte, one of many outdoor cafes, for “café con leche y pan tostado con tomate” (coffee with milk and toasted bread with tomato). The proprietor, dressed in a crisp pressed apron, cued up our order, with a simple nod of the head as soon as he saw us walking up the road. From there we headed to our individual dance classes, beginner classes for Peter and more advanced classes for me.

The streets and plazas of Jerez resounded with the music of flamenco, flowing from the dance studios, now packed with flamencophiles from around the world, all eager to learn from Spain’s renowned dancers, and each class featuring live guitar and singing by equally legendary flamenco artists. In addition to learning the complicated steps, a lot of discovery comes from just being in a room with these artists: the way they express, the passion that flows from them and their fearless, authentic energy.

Later in the afternoon, Peter and I would meet at the Mercado Central de Abastos, a huge market full of vendors selling gorgeous produce: endless varieties of olives, meats, fish, cheese and Spanish specialties such as membrillo (quince paste), which we discover pairs nicely with queso fresco (fresh cheese).

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Then came the walk home though the narrow, sun-warmed streets that weave through pastel-coloured buildings reminiscent of a movie set, for some fresh market food and the necessary siesta to rest up for the night’s activities.

The night started with a few tapas and a glass of sherry, and then to the theatre. As part of the festival a large-scale flamenco production unfolds every night at the Teatro Villamarta, highlighting the most prominent flamenco artists. Here, the audience gets involved with waves of jaleos (calls of encouragement) such as “Olé!” “Guapa!” and “Toma!”

After the theatre performance, now about 10 pm, came dinner at Meson del Asador, where we devoured plates of cod with tomato, fried peppers, Iberian pork and fried potatoes—all washed down nicely with Spanish reds, beer or a dry sherry. Then—more flamenco, each night more spectacular than the last.

Within that daily routine, we sometimes relaxed in one of the many palm-treed plazas, sipping something cold, wandered through streets heavily perfumed with orange blossoms or checked out the city’s attractions, like the Royal Andalusian School of Equestrian

Art. The school’s grounds boast majestic gardens filled with mature exotic plants and, in addition to pristine riding rings, museums, stables and show arena, include the Palacio del Recreo de las Cadenas, a beautiful example of 19th-century French architecture, designed by the same architect as the Palais Garnier in Paris.

But truly, the real diamonds on this crown were the horses and riders. We attended a horse show, which featured an equestrian ballet of classic dressage set to Spanish music with the skilled riders (graduates of the school) dressed in elaborate 18th-century costumes.

As our two weeks were coming to an end, we realized that missing from our Jerez experience was a deeper dive into sherry. Jerez’s legacy is so intricately tied to its world-famous fortified wine, the word Jerez translates to sherry and the city is home to numerous bodegas that produce this exquisite drink.

We toured Bodegas Fundador, the maker of the world-famous Harveys Bristol Cream, where our knowledgeable guide, Fatima, led us through the winemaking process and intricate aging techniques. Their cellar, named “la mezquita” (the mosque), is an incredible monument: a vast building with columns that stretch in all direc-

I’m standing in little tapas bar, which probably hasn’t changed since the 1920s, in the city known as the birthplace of flamenco, saturated in an art form that has the power to capture a person, heart and soul, as it has for me.

tions, giving the cellar a sense of infinity. The highlight, of course, was the tasting session, where we delighted in the diverse flavours and aromas of the different sherries. Each sip was a revelation, a testament to the craftsmanship and tradition that define Jerez’s sherry production. As we left Jerez, we reflected how this charming city had left a mark on our hearts and souls. From its rich history and cultural heritage to its warm and welcoming people, Jerez offered us an unforgettable journey of discovery. We left with the echoes of flamenco rhythms, the taste of exquisite sherry and the memories of a city that had truly captivated us. Jerez, with its timeless allure, will forever remain etched in our minds as a place of magic, passion and inspiration.

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secrets and lives — AND THE 7 SINS WITH SONIA FURSTENAU

or as far back as she can remember, Sonia Furstenau has had a deep love of the West Coast and an irrepressible drive to make the world a more fair and just place, and both have been guiding stars that have led her to a life of hard work, incredible connectedness and a lot of love.

Though born and raised in Edmonton, Sonia’s family tree has expansive roots on Vancouver Island and the Gulf Islands.

Her great-grandfather, Gerald Payne, was one of the original settlers on Saturna Island in the 1890s, and built a house—which is still standing—on what is now Payne Road.

“He had four children, one of whom was my grandmother,” says Sonia. “She met my grandfather, who also grew up in Victoria. They got married, became teachers and eventually settled in Comox, and that’s where my mom was born.”

Through childhood, Sonia spent practically every summer either in Campbell River with her grandmother, or later at Ravenhill Herb Farm in Saanich with her aunt.

“I always dreaded the end of summer,” she says. “It always felt like I was leaving home when I went back to Edmonton. I felt like I belonged here.”

After graduation, Sonia took herself out into the world and travelled for a year, and when she came back, she realized she didn’t want to spend any more time away from her heart’s home.

“I packed up my little car and found a new place to rent in James Bay, and I started a new life here,” she says.

At 21, Sonia entered UVic where she would attain bachelor’s and master’s degrees in history, as well as an education degree. Sonia entered the teaching field while continuing to be involved with a wide variety of non-profit organizations, including Results Canada, Citizens’ Climate Lobby and Oikocredit, an international microcredit organization.

When she moved to the community of Shawnigan Lake in 2011 to teach, she discovered the provincial government was in the process of granting a permit to a company for a five-million-tonne contaminated landfill site close to the community’s water supply.

After working for two years with the Shawnigan Residents’ Association and the wider community to protest and appeal the permit, Sonia was elected as a director for the Cowichan Valley Regional District.

“When I ran to be area director, it was so I could be an effective voice for the community,” she says.

After years of tireless efforts by Sonia and countless others, the permit for the contaminated land was revoked in February 2017— the first and only time an environmental permit has been revoked, adds Sonia—and shortly afterwards in May, she won her seat as MLA for the Cowichan Valley by a decisive win.

Now, more than halfway through her second consecutive term as the Green MLA for the Cowichan Valley and the elected leader of the BC Green Party for two and a half years, it’s a little surprising to learn that going into government was never on her radar as a younger woman.

“It had certainly never been a plan of mine to get into politics,” she says. “It was really driven by what was happening in Shawnigan, and the need to represent the community and best serve what we were trying to achieve.”

Now with an ambitious list of goals on her plate—including sustainable housing, environmental protections and the ever-grow-

ing challenge of combating climate change—Sonia leans on her support system more than ever.

“What’s always, perpetually and for the last 28 years, closest to my heart is my children,” she says. “Them, my husband and my family: they’re the support that I am so dependent on for keeping going in this job, and getting up every day and fighting for what I believe in, for that sense of fairness and justice and wellbeing. They really keep me rooted in what’s real and true, and what I would want for everyone in BC is to have that same sense of connection and love and safety that comes from having a really wonderful, supportive family.”

The 7 Sins

ENVY:

Whose shoes would you like to walk in?

Before I got into this job, I would have said Jacinda Ardern, because I admire her so much. But now that I’ve seen what she’s gone through, and what other women leaders go through, I certainly don’t feel envy. We have a lot of work to do to make these shoes much less painful—the shoes that women in politics, and especially women in leadership roles in politics, have to wear.

GLUTTONY:

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

The salmon that Jared Qwustenuxun Williams has smoked on the banks of the Cowichan River.

GREED:

You’re given $1 million that you have to spend selfishly. What would you spend it on?

A bus. I’d spend money on a really luxurious bus with an excellent espresso machine, massage seats, Wi-Fi and pastries. That bus would run between Cowichan and Victoria. It would be free, and it would mean that I—and people in Cowichan— could selfishly avoid having to drive over the Malahat.

WRATH:

Pet peeves?

A government saying one thing and doing another.

SLOTH:

Where would you spend a long time doing nothing? In a giant bubble bath.

PRIDE:

What is the one thing you’re secretly proud of? I’m actually funny.

LUST:

What makes your heart beat faster?

A live Corey Hart concert.

ON TOUR

Minneapolis: Arriving anywhere in the dark allows you to imagine you’re somewhere romantic, even if you can smell the strip mall plastic and tar-on-concrete that suggest otherwise.

Our hotel was, in fact, exactly where it smelt like it was, and the first 1.5 kilometres of my morning run included a dangerous dash across pedestrian-unfriendly highways and awkwardly fenced-in parking lots. But the remaining 10 kilometres were spent on a peaceful path that stretched along soccer fields, parks and the big Sioux River. The air was a crisp warning of colder weather finally chasing us down. And I guess it was actually us chasing it down as we moved northeast through Minnesota.

The first time I forgot something on this tour happened to be my shoes on the way to our first show, which wasn’t the greatest way to put “professional musician” into people’s heads. The second time was today at a juice bar when I paid for my juice and put my wallet down on a table instead of back into my bag. While we were all waiting for the one poor guy in there to make all nine of our orders, Jon and I ran down the street to Coffea Roasterie, linked arm-in-arm, singing Inspector Gadget and giggling like best friends going to the candy store for the first time without their parents. It was unusual to have time to stray from the pack on a gig day. Naturally, I noted I had no wallet when I went to pay for my coffee, but luckily the boys hadn’t left yet and grabbed it for me. I don’t know how I got through four months of tour in Europe with none of this happening.

By 11 am we were on the move to the Minneapolis venue with a lovely heavy-metal playlist blaring—to ensure the pain receptors in our ears were alert—followed by the final episode of the Star Wars series on the tour van’s screen. The entertainment theme of this boys-heavy trip became apparent on the first day’s drive to Seattle, when Tom, Hollow Coves drummer, blasted a techno remix of the Star Wars soundtrack, and then again on our second night when we were directed downstairs at 2 am to watch A New Hope—the first of many Star Wars films.

Yay boys! Of course, I shed a tear or two over it coming to an end until I found out there was another series just like it called Obi-Wan Kenobi—and then the tears really poured.

To accommodate our two bands and crew we have a 10-seater Mercedes Sprinter tour van with comfy leather seats and a high roof. Jon and I got the back four seats to share with a box of Hollow Coves vinyl, which is surprisingly comfortable to sleep on.

The drive was a swift four hours, which felt like a breeze in comparison to most of the others. We only stopped once or twice for “scenic pee breaks” and gas.

At the venue, the poster on the wall advertised the last few shows that happened there, including Tamino, Two Feet, Novo Amor and Julia Jacklin—it’s a pretty neat feeling to be following such great artists in their tour tracks, and seeing their scribbled signatures on the greenroom walls (customary in most band greenrooms).

Even though we finally had our own greenroom and “rider” (hospitality provided by the venue, including snacks and beer of our choosing), we walked four minutes to the Whole Foods to get sushi and fill a small chunk of the tedious wait-time for our turn to sound check. It was warm in the sun, but the shade was a shiver generator.

As soon as we got back and started digging into the food, a guy named Todd (who toured with Bon Iver as his guitar guy) came in to interview Jon and me and my drooling wasabi mouth. Jon had said he was coming in to ask him a few questions about his guitar, so I had no idea it was actually a full-on interview that was recorded and would be transcribed word for word. There are just so many words that I would have kept in the wasabi had I known.

We only got 20 minutes to sound check with crappy monitors, but good old Cory and Riley (house sound crew) made it happen fast. I love impressing the monitor people by saying, “Can you give me a boost in the high mids around 2k?” when I really have no idea what that frequency is or what it means. But it seems to give me a clearer voice every time.

Following is an excerpt from a tour journal written by Sierra Lundy, who, along with Jon Middleton, is part of the indie folk duo Ocie Elliott. This journal entry describes one day of a US tour undertaken last year with Australian folk band Hollow Coves.

Nine minutes before curtain call, I discovered two stubborn wasabi stains on my pants. I proudly whipped out my Tide-To-Go stick—I know myself—and went at the spots, succeeding only in turning them into white stains with smudged halos. Five minutes to go, I scrubbed them with soap, water and belligerence, and then they were watermarks dripping down my leg. I frantically pulled off a shoe to get one leg out and held the pant leg up to a hand dryer. They dried as subtle white blobs that I hoped would pass in the stage lights as soft lustre on the fabric. I always have backup pants, but those were crinkled and creased in all the wrong places (it somehow formed a bulge at the groin) and maybe looked even less professional than a milky way on the pant leg thigh.

During the set, my voice cut out at times, like the post-COVID laryngitis days, and was rickety and raspy from not being able to drink much water the day before: those “scenic pee breaks” on the side of the open road aren’t so easy for a woman, especially with eight boys around, so I had to be easy on my bladder in the van.

But the Minneapolis audience was kind and actually outdid LA in cheers and avidity. We could barely get a word in between songs, which was a relief, since I generally have more on-days than off, banter-wise. And then something happened that’s never happened to us in an opening slot: the entire audience sang Forest Floor with us. It wasn’t just one or two people that knew the words, it was a chorus overpowering our voices.

The performance wasn’t the best sonically, but it had personal

ride to Ramada by Wyndham—I’d like to think this drastic shift from the heavy metal and robot sounds was made in my honour, being the only girl in the group, but the boys knew more Britney lyrics than I did.

Chris (tour manager and bass player) was pumped because Expedia told him he’d become a Ramada by Wyndham gold member and would get a free drink upon arrival, but he was denied hard by the sullen-faced check-in man.

That same sad man decided to slip our receipt under the door at 1:45 am, just as I was lying in bed, wide-eyed, listening to the room creak after something violently crashed to the floor in the bathroom. My spine was covered in spiky shifters as I imagined that noise coming from a vent cover which someone pushed open and was currently crawling through to get us. The room, and possibly the man too, were definitely haunted, and I was especially grieving the loss of Chris’s free drink at that moment.

Because of the haunting, Jon pushed back the alarm, giving us more sleep, but also less than half an hour to pack and put our faces together for a 9:30 am breakfast date with the Paper Kites. If you can’t tell, that is not written in a casual tone. They had become good pals with Hollow Coves from touring with them a while back, and our tour schedules happened to converge in the early hours, as they got in from a night drive in their sleeper bus and as we were rolling out to Chicago—where they had just been.

Even in laying at the fingertips of some imaginary hit man, I

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behind the story

Embracing a performing arts theme in this edition of Boulevard, the fashion team was thrilled to work with dancer, model and actor Vítor Freitas, who immigrated to Canada from Brazil in 2019. We were all treated to Vítor’s incredible talents on shoot day: his stunning movements, his ability to emote different feelings, and his bright personality that approached everything we threw at him with positivity and grace. Hailing from Saquarema, Brazil, Vítor has studied contemporary dance, ballet and ballroom dancing, and has performed in TV shows and a Netflix movie. Recently, he won Dance Victoria’s “Let It Move You” dance contest and has studied at the Ballet Conservatory of Victoria. Among Vítor’s local credits is a performance with Pacific Opera Victoria as a tango dancer in the operatic film adaptation of For a Look or a Touch On the modeling and acting side of his career, Vítor is represented by DEI talent agency.

PHOTO BY DARREN HULL

S ummer is a state of mind

Photo by Brittany Carey Photography