Country Grocer Friends 7 Family Magazine Summer 2015 by Country Grocer

Country Grocerâ&#x20AC;&#x2122;s quarterly food and lifestyle magazine

Friends& Family Summer 2015 | Complimentary

PEDAL POWER

GO LOCAL

this summer

Benefits of grass-fed beef

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Savouring summer on the Island Welcome to the summer issue of Friends & Family magazine. Summer brings the bounty of local fruits and vegetables and we’re thrilled to take the opportunity to send a PETER CAVIN, DIRECTOR, COUNTRY GROCER big thank you to our dedicated, hardworking farmers who supply us with food on Vancouver Island. We’re also pleased to announce a great new program called Localize, coming this summer. Highlighting the local and regional products on our shelves, the program features labels to help you to easily identify and support local farmers, growers and producers. A quick scan of the label will tell you where a product was made, where it is owned and also provide a score out of 10 as a quick measure of how local a product is. Look for our Localize labels on the shelf at your favourite store. While supporting local farmers and producers is important, so too is supporting those individuals and organizations making our communities such wonderful places in which to live and work. In July we have eight team members riding in this year’s Cycle of Life Tour in support of hospice care on Vancouver Island. We are very proud of the team – after training and fundraising for several months, they’ll embark on a two-day cycling journey ending over on Salt Spring Island where Country Grocer Chef Michael Williams will cook up a nourishing dinner and breakfast. Learn more on page 4 or find all the details at www.cycleoflifetour.ca

IN THIS ISSUE

PEDAL POWER

Country Grocer team members Cycle for Life – and hospice care

The Benefits of Grass-fed Beef

> RECIPES: Asian Marinated Pork Tenderloin

Blackened Halibut Tacos Creamy Cucumber Avocado Dressing

HEALTH & WELLNESS

INDULGE IN DELICIOUS

Editor

Jennifer Blyth jblyth@telus.net Group Publisher

Penny Sakamoto psakamoto@blackpress.ca Associate Group Publisher

Oliver Sommer osommer@blackpress.ca

Sales

Patty Doering pdoering@vicnews.com Design

Lily Chan Distribution

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Friends & Family magazine is published quarterly by Country Grocer and Black Press. The points of view or opinions expressed herein are those of the authors and do not necessarily reflect the views of the publisher of Friends & Family. The contents of Friends & Family magazine are protected by copyright, including the designed advertising. Reproduction is prohibited without written consent of the publisher.

Friends&Family » SUMMER 2015 | countrygrocer.com » 3

Country Grocer’s Cycle of Life riders – from left, Debbie Peppy, Dave Hubscher, Brian Hartley, Karen Hartley, Serena Leblond Baker and Bill Peppy. Not shown – Garth Green and Jeff Zala. Amanda Edwards photography

Pedal Power Country Grocer team joins Cycle of Life Tour in support of Island hospice care. JENNIFER BLYTH Anyone who has had the benefit of hospice care for a loved one will speak immediately about the invaluable support provided by the doctors, nurses, counsellors, staff and volunteers. Whether it’s supporting a patient through their final days and weeks or offering a kind ear to friends and family in the months after their death, hospice care is a vital, communitybased piece to our health care puzzle. To help ensure people continue to benefit from hospice care in communities throughout the Island, eight Country Grocer staff members will join more than 50 other cyclists for this year’s Cycle of Life Tour July 25 and 26. Cyclists on this year’s sold-out tour will enjoy an unforgettable experience touring the beautiful Saanich Inlet, Cowichan Valley and Gulf Islands this summer, travelling nearly 200 kilometres in all. Founder and organizer Graham Roberson is excited about the potential of this year’s event. “We’re hoping to blow past last year’s fundraising total. We have about 50 per cent more riders this year than we had last year.” Last year’s participants raised $63,000 in support of hospice societies in Cowichan Valley, Salt Spring Island, Sooke, Nanaimo and Victoria. Since the event’s inception in 2011, the Cycle of Life Tour has raised more than $115,000 for hospice care, and, “because of community sponsorships like Country Grocer’s, 100 per cent of proceeds raised go to the hospices that mean so much to our communities.” Graham says. “There has been incredible support and enthusiasm from

4 » Friends&Family » SUMMER 2015 | countrygrocer.com

the cycling community all over the Island – we even have riders from up as high as Campbell River. For us to sell out the event three months early is spectacular!” Two of this year’s riders – Country Grocer’s Bakery Operations Manager Bill Peppy and Meat Operations Manager Dave Hubscher – were attracted by both the importance of hospice care in the community and the opportunity to improve their health and fitness. “Bill and I were talking one day and he said he’d like to cycle in a couple of rides or events this year. Shortly after that, he said Country Grocer was one of the sponsors for the Cycle of Life Tour, and I said, ‘Sign me up!’” Dave says. “I’ve only been a roadie (short for one who rides on the road) for about four to five years, but it’s great exercise and it beats running!” he adds with a laugh. For Bill, “after almost a full recovery from my hip surgery last year I was just looking for a good excuse to get back to riding. What’s better than doing your passion and giving back at the same time!” The camaraderie of having eight co-workers training together – even if they’re not always in the same town – creates plenty of enthusiasm and motivation. The group rides have been memorable for Dave, who had before only ridden alone or with his brother. “It’s always better riding with a group, especially with the same vision,” Bill agrees, recalling that first day in March when all eight got together for the first time. “Seeing all the different bikes, and getting those first few nervous jitters out of the way was fantastic!” At the end of the day, though, the goal is to raise much-

Chocolate Chia Power Cookies This is a delicious alternative to pre-made power bars. Loaded with the power of chia and hemp and using honey instead of sugar, there is much nutrition packed into this cookie and it makes a great snack to pack for a hike, bike or paddle. It’s also gluten, nut and dairy-free. Ingredients: Dry ingredients: 1 ½ cups Bob’s Red Mill oat flour ¼ cup chia seeds ¼ cup hemp seeds ¼ cup unsweetened shredded coconut ½ cup “Enjoy Life chocolate Mega Chunks” ½ cup dried organic cranberries ½ cup dried organic apricots, diced small ½ tsp sea salt

Servings: 12 cookies Preparation Time: 25 minutes Cooking Time: 20 minutes

Wet ingredients: ½ cup honey ½ cup coconut milk, warmed slightly 2 Tbsp. water Zest of 1 lemon 2 Tbsp lemon juice

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Method: • Mix the dry ingredients in a medium mixing bowl. Set aside. You can grind your own oats in a food processor or blender instead of buying the Bob’s oat flour to save a little money. • Mix the wet ingredients together and whisk until completely incorporated. • Now add the wet ingredients into the dry ingredients and stir until completely incorporated. • Let the mix sit for 20 minutes. During this time, the liquid will absorb into the oats and seeds, and the chia seeds especially will thicken the batter. • Divide the dough into desired sized cookies. I used a large cookie scoop to achieve this easily and ended up with 12 cookies. • At this point you have a choice. You can leave the cookies raw or you can bake them. If you are going with raw, place in a storage container and keep in the fridge. • If you decide to bake them, which is what I prefer, preheat the oven to 325 ° F and bake for about 18 minutes on a parchment-lined cookie sheet. Store in an airtight container and freeze them if you are not going to get through them within a few days.

needed funds for the Island’s hospice programs. “As a group we would like to make the maximum effort to raise as many donations as we can,” Bill says. “This particular event does not have a lot of overhead costs. It’s powered by volunteers, so 100 per cent raised goes towards the cause.” Bill and Dave launched their campaign initially with the goal of raising at least $2,000 collectively, without knowing how many co-workers they’d entice along for the ride. “But now there’s eight of us, so we should more than double that number!” Dave says. Learn more and donate at www.cycleoflifetour.ca

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How you can help: The Island’s Country Grocer stores have several fundraising barbecues planned – with Chef Michael at the grill – to support their riders in the 2015 Cycle of Life Tour. • Friday, June 12, from 11 a.m. to 3 p.m. at the Royal Oak store • Friday, June 19, from 11 a.m. to 3 p.m. at the Esquimalt store • Friday, June 26, from 11 a.m. to 3 p.m. at the Cobble Hill store

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Singing the praises of grass-fed beef

BY JENNIFER BLYTH

ore and more, Islanders are adopting a conscious way of eating. For some that means buying local, for others it’s organic or sustainable or ethical...or all of the above. Also to be considered now is beef production or, more specifically, grassfed beef, as opposed to beef that comes from cows fed or finished with grains to more quickly increase their weight. “On the grass-fed side, there seems to be a lot of people wanting to know the source of their food,” says Dean Bruyckere, who with wife Claudia owns Claudean’s Meats in Parksville. ”They want to know where it comes from and what it was raised on.” Dean also coordinates the other suppliers of local, grass-fed beef, including five regular suppliers and several occasional suppliers, to ensure supply can generally keep up with demand. Dave Hubscher, Country Grocer Meat Operations Manager, says growth in the local grass-fed industry has taken time, but he is seeing greater interest in and awareness of the product, supported by the more steady supply that is now available. “The local, grass-fed, grass-finished beef is up about 18 per cent over this time last year. It could be a little higher, but we only get one order a week and at

times we sell out,” says Dave, who also sees comparable numbers in the Island’s similarly raised pork. As demand rises among consumers, the Bruyckeres would like to continue expanding as well, Dean says. One of key features of the Islandraised beef is that from raising the cattle to processing the meat to reaching the consumer, farmer, grocery store and shoppers feel confident knowing the how the animal was raised and processed before reaching the customer fresh and in a timely manner. As farmers committed to raising a quality product, the Bruyckeres also appreciate knowing their product will be treated well once it leaves their hands, thanks to their close system of processing here on the Island and distribution

10 » Friends&Family » SUMMER 2015 | countrygrocer.com

Dean and Claudia Bruyckere, of Parksville’s Claudean’s Meats, are among a group of Island farmers committed to raising grass-fed beef.

through Country Grocer. “That’s something unique to our arrangement and it’s a really nice thing,” Dean says. “We know where our product is going.” The Island is fortunate to have grass more readily available than other regions, and the ability to put up grass for use at times when fresh grass isn’t available. Raising grass-fed and finished beef cattle takes about 25 to 30 per cent longer than grain-fed cattle, which reach their processing weight sooner. That added time means the cost of the finished product is generally higher than mass-produced beef, but comparable to other more specialized products, like local or organic beef, Dean explains. Those who have tried the grass-fed and finished beef may notice a slight difference in taste and cooking requirements. “The grass-fed animals do taste slightly different,” Dean notes. In terms of cooking, “the biggest difference with grass-fed beef is that it’s leaner,” explains Chef Michael Williams. “Since it is leaner it’s more sensitive to being over-cooked so that the more cooked it is (ie. medium-well or welldone) the drier and tougher it is. This is the case with grain-fed beef as well, but more exaggerated with the leaner (and much healthier) grass-fed beef,” Michael says. “So although the method does not really change, more care and attention to detail is needed.”

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Friends&Family » SUMMER 2015 | countrygrocer.com » 11

Gregg Eligh photos

RECIPES from Chef Michael

Asian Marinated Pork Tenderloin Servings: 2 Preparation Time: 15 minutes Cooking Time: 20 to 25 minutes Borrowing some flavours from Asia, we end up with a wonderfully flavoured sweet and caramelized roast pork loin. Just a little bit of extra work, but well worth the time! Ingredients: 1 whole pork tenderloin ¼ cup molasses Zest of a lemon (optional) 2 Tbsp lemon juice 2 Tbsp Tamari soy sauce 2 Tbsp grape seed oil 1 Tbsp ginger, minced 1 Tbsp shallot, thinly sliced Pinch cayenne pepper Method: 1. Remove any excess fat and silver skin from the tenderloin and set aside for now. 2. In a mixing bowl combine molasses, lemon zest and juice, soy sauce, oil, ginger, shallots and cayenne. Give a good stir to evenly distribute everything. 3. Transfer the tenderloin to a storage container and then pour the marinade on top. Make sure to coat the whole tenderloin, turning in the marinade a couple times. 4. Marinate for up to 6 hours, turning at least once throughout the process. You could cook the roast immediately if you don’t have time to marinate and it will turn out great, however a few hours in the marinade makes it that much better. 5. Once you’re ready, roast the tenderloin in a preheated 375° F oven (or toaster oven). Cook until the roast reaches your desired doneness. I like my pork tenderloin cooked to medium and that takes about 20 minutes. 6. Allow the roast to rest for at least 6 minutes in a warm place, then slice and serve! Variations: • Use this marinade for any cut of chicken or beef as well as pork.

Blackened Halibut Tacos Servings: 6 to 8 tacos Preparation Time: 20 minutes Cooking Time: 10 minutes You can make a few friends with these yummy fish tacos. They’re pretty simple to make and when you use fresh halibut they’re dynamite! Ingredients: Avocado salsa: 1 avocado, diced 1 tomato, diced 1 cup corn, fresh, frozen or canned ½ cup green onion, sliced 1 Tbsp fresh lime juice Salt and pepper Blackening spice: 1 tsp paprika 1 tsp garlic powder 2 tsp sugar 1 tsp salt 1 tsp pepper ½ tsp cayenne 2 fillets halibut, skin removed 1 package small corn tortillas 1 cup plain yogurt Method: 1. Mix the avocado, tomato, corn, green onion and lime juice in a small mixing bowl and then season to taste with salt and pepper. Set aside. 2. Add all the blackening spice ingredients to a bowl and then give them a good stir with a whisk. 3. Now, preheat a medium fry pan on mediumhigh heat. 4. Add the blackening spice to a wide-bottom bowl or a plate and then one at a time dredge the halibut in the spice. Give it an even, light coat of the spice on both sides of the fish. 5. Now add 2 tablespoons of grape seed oil and 1 tablespoon of butter into the preheated pan, wait 10 seconds for it to heat up and then place the halibut into the pan. Cook on both sides until they are nicely blackened and just cooked through. 6. Remove the halibut from the pan and set aside to cool a little and then cut each fillet into 3 or 4 pieces. 7. Warm the tortilla shells in a lightly greased pan and serve the tacos with the fish, salsa and a touch of yogurt for creaminess. Variations: You could use a pre-made salsa and just add a little chopped avocado to it if you wanted to save a little time.

12 » Friends&Family » SUMMER 2015 | countrygrocer.com

Creamy Cucumber and Avocado Dressing Servings: about 1 cup of dressing Preparation Time: 10 minutes Cooking Time: n/a This is a wonderful dressing to have in your repertoire. The base of the dressing is pureed avocado and cucumber with a little Greek yogurt and the result is something simple yet creamy and full of flavour...love this one! Ingredients: 1 clove garlic, sliced ½ shallot ½ long English cucumber ½ of an avocado ¼ cup extra virgin olive oil 2 Tbsp lemon juice or rice wine vinegar ½ tsp sea salt ½ tsp ground cumin ¼ tsp ground pepper Method: 1. Start by preheating a small fry pan on medium-high heat. Add a little olive oil and then the shallots and garlic. Sauté until lightly browned. 2. For a smoother texture you can partially or completely peel the cucumber skin. If using organic cucumber, I like to leave the skin on for the nutrients. 3. Add all the ingredients, including the sautéed onions and garlic, to a food processor/ blender or use an immersion blender and puree the dressing until totally smooth. 4. This dressing will last for four or five days in the fridge and you can use it on most any salad mix. For Grilled Potato Salad Beyond a topping for greens, this dressing also works great as a dip for veggies and a sandwich spread. I love it most as a dressing for grilled potato salad. Boil some firm flesh potatoes until cooked, but still firm. Early standard work great, but red or yellow nuggets are also a good option. Cut into bite-size pieces and grill on the barbecue. Grill some red onion slices as well and then mix the grilled potatoes and onions with diced red pepper, tomato, sliced green onion and some boiled egg, then toss with a liberal amount of dressing. Mix well and serve. Variations: • This dressing makes a great sub for Caesar dressing.

CHEF MICHAEL WILLIAMS

Follow a recipe with success I am not one to follow a recipe very often at this stage in my career. I find “cooking by feel” much more enjoyable and in fact I have always preferred to keep the measuring spoons in the drawer. With that said, I would not have the ability to cook by feel if I had not followed and cooked hundreds of recipes in my time. If you are not comfortable in the kitchen, then making popular recipes written by professionals is the best thing you can do to broaden your culinary horizons. Yes, cooking can be a messy and time-consuming process, but with a good strategy in place, you can make it a little more streamlined and much more enjoyable. Here I’ll talk about what I think are the keys to following a recipe smoothly. The first thing I do – and the most important step before I start heating my pan – is reading over the entire recipe. First, I check my ingredient list and make sure I have everything on hand and then I read the method and try to envision what I will be doing and how each step comes together. That way I do not end up burning the onions because I did not have my can of tomatoes ready beside my pan to halt the browning process. Once I have read through the recipe completely, I set all of the ingredients on the counter along with any pieces of equipment I’ll need. Then I get any preparations completed that I can. Many recipes (including each of my 350plus on countrygrocer.com) havetoa list of I’m so happy I decided ingredientsmake and then in brackets Shannon Oaks myhow those ingredientshome. need Everyone to be prepared. For example, here has 1 yellow onion (sliced), become family.1 cup of tomatoes (diced). So to make sure things go smoothly, I do all of the chopping and measuring before I begin the actual cooking. This makes put-

ting the recipe together very enjoyable and enables you to pay attention to the processes at work. Once I start cooking, it’s pretty easy for me to turn my kitchen into a path of destruction. The solution? I clean as I go! To me, a clean and organized kitchen is a happy kitchen, after all. So, when I start preparing, I pour a sink of hot, soapy water so I can easily wash as I go. For example, if after step 2, I’m done with the mixing bowl, it only takes 10 seconds to wash, rinse and place it in the drying rack. By cleaning as I go, I won’t have a mountain of dishes to deal with at the end of cooking and I swear that makes the food taste much better! Once you have successfully cooked a recipe, it’s time to reflect. What did you do well? What could you do better next time? What are the main flavours in the recipe and how do they play off each other, such as sweet and sour or spicy and sweet? Are there varying textures at work that make this dish pleasing? These are the questions I ask myself after cooking a recipe and from there, I decide if I want to make it again. Asking yourself these kinds of questions will help you to understand the bigger picture and hopefully make you a better cook. Going even farther than that, I may also think about ways of adapting the recipe... does this spice rub work on roast chicken as well as pork? Can I use parsnips (since I have some in the fridge already) instead of potatoes? Becoming a great cook only comes with practice and the best part is that you can eat and share the fruits of your labour, so get to work!

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• Strawberry Vale Elementary Spring Fair, cooking home-made burgers as well as hot dogs with a selection of gourmet fixings, June 5, from 3 to 6pm. • Cycle of Life barbecue fundraisers, featuring delicious Farmhouse Poultry Sausage Sliders with gourmet fixings, June 12 at Royal Oak Country Grocer; June 19 at Esquimalt Country Grocer; and June 26 at Cobble Hill Country Grocer. • Cooking dinner for Cycle of Life riders and volunteers on Salt Spring Island, July 25. • Mini Rib Fest at Esquimalt Country Grocer, serving his special dry-rubbed and sauced baby back ribs, Aug. 14 from 11:30 a.m. to 1 p.m. • Michael also offers various hands-on classes at Cook Culture: June 3, 17, 25, July 16, 23, 29, Aug 5 and 13. See cookculture. com/cooking-school/chef/ michael-williams for more details

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Friends&Family » SUMMER 2015 | countrygrocer.com » 13

COMMUNITY

MS Society gets cooking

JENNIFER BLYTH

Central Island and others living with MS,” Ashley On the first Friday of most says. months, you’ll find Country “Through the program, Grocer’s Chef Michael Wilthey provide support, care liams at Victoria’s MS Society and friendship to each other offices, cooking up a healthy, and value the opportunity to delicious meal for more than connect.” 30 men and women living First Friday Lunches in with Multiple Sclerosis. Victoria and the Central IsDubbed “First Friday land lunch program are just Lunches,” the Country part of the Country Grocer Grocer-sponsored program is partnership with the MS part of the MS Society’s CliSociety on the Island. ent Services programs and is The locally grown grocer a must-attend event for many also provides the society Country Grocer’s Chef Michael Williams stops by the MS Society living with MS in the Capital with a discount for in-store on the first Friday of most months for First Friday Lunches. Region – for the delicious, purchases that are invalucrease in the number of people attendnutritious food, to be sure, able for other events, like ing. but also the camaraderie that accomsummer client barbecues, refreshments From an average of 22 guests each panies it. for support meetings and their monthmonth in 2011, in 2014 Chef Michael “As many of our clients live in care ly birthday cake. facilities or have home care, it’s not of- and the MS team welcomed 35 particiTo learn more about the MS Society ten they can indulge in a warm, hearty, pants. and its various programs and services “Our clients have been raving about ‘home-cooked’ meal,” explains Ashley in your community, visit www.mssocithe food and Chef Michael. We are reHodgins, the MS Society’s Manager of ety.ca ally pleased with the care he puts into Development, Vancouver Island Recreating dishes that are healthy, great gion. “First Friday Lunch is a chance tasting and easy for our clients to eat,” for our clients to enjoy such a meal Ashley says. with friends at no cost to them.” Looking for a way to support those The MS Society’s Central Island Multiple Sclerosis is an unpredictliving with MS? The Scotiabank MS clients have been equally thrilled with able neurological disease with no Bike ~ Cowichan Valley Grape Escape the addition of a lunch program in known cause and no cure. Canadians is a hugely popular summer fundraiser their region. have one of the highest rates of multhat invites participants to experience All are people personally affected by tiple sclerosis in the world, and every the best of the Cowichan Valley by bike. MS and who are members of the local day, three more people in Canada are Hundreds of cyclists enjoy a carefree self-help groups. diagnosed; women are three times weekend July 4 and 5 cycling the Valley “These lunches provide another more likely than men to develop MS. and savouring its wine, cuisine, art and opportunity for them to connect with The popularity of the First Friday scenery. Learn more at www.cowichanour Client Services Coordinator in the Lunches is evident in the steady invalleygrapeescape.com

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Friends&Family » SUMMER 2015 | countrygrocer.com » 15

PROFILE

Helping the community stay healthy

hile we look to our local grocery store for the healthiest options in fruits and vegetables, lean meats, dairy and other daily essentials, more and more, the nutrition and wellness aisle is also capturing our interest. Whether it’s supplements to round out a scattered diet or a natural approach to replace electrolytes after a workout, people want to help their bodies be the best they can be. Enter Kay Nielson, Nutrition Buyer for all seven Country Grocer stores. Based at Nanaimo’s Chase River store, the new position grew from customers’ increasing demand for more in the way of health and wellness products. After 16 years in the health and nutrition industry, including several years as nutrition consultant for Country Grocer’s two Nanaimo stores, Kay brings a wealth of experience and knowledge to the position. But there’s always more to learn, and that’s just the way she likes it. “I have a mind that likes to be busy – I love to learn and this job is always learning; there’s always a new healthrelated product or issue to research,” says Kay, who when not at work – Kay Nielson enjoys singing and playing guitar with a local band and relaxing with her boyfriend and two playful pugs, Misha and Milo. In addition to working with more than 40 representatives from differing suppliers, Kay attends health shows and events, and listens to customers to keep up to date not only on what’s new, but also what people are interested in. For example, all things coconut continue to reign supreme,

People here are very aware, they’ve done their research before they’ve walked into the store, but may want to confirm their choices with our team.”

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16 » Friends&Family » SUMMER 2015 | countrygrocer.com

Kay Nielson, Country Grocer Nutrition Buyer whether in coconut water for an energy boost or topically applied coconut oil for skin health. “I try to keep my ear to the ground to keep up on what’s happening in the industry, but that customer feedback is essential – what are people asking for?” she says. First attracted to the health and nutrition while researching her own health issue, Kay says Islanders are generally wellversed on nutrition and wellness issues, as in other areas of the grocery industry. “People here are very aware, they’ve done their research before they’ve walked into the store, but may want to confirm their choices with our team,” Kay says. “Our bodies want to heal, if we give them the tools to do so.” “Local” and “green” are also important to consumers, she adds, pointing to the success of Island products like the Recovery supplement line from Duncan, Dogwood Soaps from Nanaimo and the tasty Hornby Island protein bars. Looking for something you’re not seeing on the shelves? No problem, Kay notes. “They just need to let the person in charge of the nutrition aisle in their store know and we’ll do our best to find it for them. We also do special requests.”

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New program helps customers make informed choices and shop local

Look for the Label •

BY JENNIFER BLYTH

As a locally grown company, supporting Vancouver Island farmers, growers and producers has been at the core of the Country Grocer philosophy since its founding more than three decades ago. Not only does “going local” give back in the communities the familyrun grocer calls home, providing jobs and preserving the farmland that gives the Island its unique character, but the environmental benefits are significant as well. Meat, produce, dairy, flowers and other related products arrive on store shelves – and to your home – fresher and with fewer transportation-related environmental costs when they come from the Island. In addition, at a time when food security is top of mind for many families, encouraging the growth and diversification of local producers is one step toward providing for local residents. On a personal level, buying locally also helps both Country Grocer and consumers know exactly where their food comes from – how it was grown,

Localize has made it easy for us to communicate how local a product is and I think customers will find it very easy to use as well.” – Peter Cavin

get the freshest products

raised or produced. If • support local businesses • create jobs in your community they have questions, they • minimize the environmental impact of your food can often communicate • learn more about where your food comes from directly with the farmers or manufacturers. Localize calculates how For all these reasons, local a product is to you: Country Grocer is launching the innovative Localize program later this summer in all its Island stores. Using a point system that calculates how local learn more about Localize at localizeyourfood.com a product is, shoppers can watch for labels under products ranking the item with a score out of 10, explains Tammy Averill, Country Grocer Marketing Manager. For example, a product might earn points for its ownership location, production or manufacturing location and ingredient origins, with As an added bonus for shoppers keen possible bonus points for sustainability. to learn more about the food they are “I’m really excited about the Localize buying, they can scan the label’s QR program,” says Peter Cavin, Country code with their smart phone and in Grocer director. seconds get the full product story. “One of the challenges we have as Through the program, shoppers can grocers is how best to communicate not only get the freshest products, but how local a product is. Localize has also support local businesses, create jobs made this easy for us and I think cusin the community, minimize the envitomers will find it very easy to use as ronmental impact of their food choices well,” Peter says. and learn more about where their food “The program will also allow us to comes from. keep up-to-date information which is For more information about the Logreat! As we add new suppliers they can calize program, visit localizeyourfood. easily be added to the Localize datacom base.”

18 » Friends&Family » SUMMER 2015 | countrygrocer.com

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20 » Friends&Family » SUMMER 2015 | countrygrocer.com

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TIDBITS Chef Michael gets cooking Home cooks will want to watch their Shaw station this fall for a brand new TV show starring Country Grocer’s own Chef Michael Williams. The 30-minute show on Shaw TV will include three recipes per episode generally, plus occasional road-trips to visit different suppliers, such as Island Bison, Island Pastures Beef, Vancouver Island Salt Co. and others, though the final line-up is still in the works. The program calls for 12 episodes per year beginning in September.

The Saanich Braves Midget AA hockey team took Country Grocer with them on the road to the provincial championships in Trail this spring. Participants in the Royal Oak store’s Save-A-Tape fundraising program, the team stocked up on all sorts of healthy food to see them through five-day competition, where they represented Vancouver Island.

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22 » Friends&Family » SUMMER 2015 | countrygrocer.com

In additional to regular hours, we offer extended hours to meet your busy schedule.

Teeth cleaning can be fun and educational! Let us help you “SMILE FOR THE HEALTH OF IT”

Country Grocer Esquimalt and Black Press team up at a May fundraising barbecue in support of a woman waiting for a liver transplant.

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Barbecue supports fundraising efforts for family Chef Michael Williams was cooking up burgers at Country Grocer’s Esquimalt store for a Black Press fundraising barbecue May 9 in support of a woman facing life-threatening liver disease. Cindy Hoffman, 42, the daughter of Black Press’s Patty Doering, who works on Country Grocer’s Friends & Family Magazine, is awaiting a liver transplant as a result of Silent Liver Disease and NAFLD (non-alcoholic fatty liver disease). A rare blood type and the fact that she requires an entire liver, not a partial donation, increases the challenge, but Hoffman is rising to it, with a positive outlook and a commitment to make a difference through her experience. Once a liver becomes available, Hoffman must travel to Edmonton for the surgery and have someone there with her for three months following. The fundraising will help support those costs that aren’t covered by the medical system. The barbecue raised $1,016.25, which will be matched by Black Press. “When Penny (Sakamoto, Black Press Group Publisher) called me about Patty and her daughter’s situation, I knew we had to help,” says Tammy Averill, Country Grocer Marketing Manager. “Patty helps make Friends & Family magazine the great publication it is and Black Press has also been very supportive of our causes and events over the years so it’s nice to be able to give back.”

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Friends&Family » SUMMER 2015 | countrygrocer.com » 23

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Summer safety for fido While many dog owners like to include their best friend in their daily activities, come summer, sometimes it’s best to leave fido at home. Dogs (and cats) cool themselves by panting and by releasing heat through their paws. On summer days the air and upholstery in your vehicle can very quickly heat to high temperatures that make it impossible for pets to cool themselves, explains the BC SPCA. The temperature in a parked car, even in the shade with the windows partly open, can rapidly reach a level that will seriously harm or even kill your pet. However, cars aren’t the only culprit when it comes to over-heated canines. Dogs are also at risk of overheating when exercised outside during the day in hot weather. Choose cooler times of day to exercise your dog, always remember to bring extra water

and take lots of breaks. Symptoms of overheating include exaggerated panting (or the sudden stopping of panting); rapid or erratic pulse; salivation; anxious or staring expression; weakness, muscle tremors or lack of coordination; and vomiting. If your dog shows symptoms of heatstroke immediately move the animal to a cool, shady place and wet the dog with cool water. Fan vigorously to promote evaporation, which will cool the blood, reducing the dog’s core temperature. Do not apply ice – this constricts blood flow which will inhibit cooling. Allow the dog to drink some cool water and take him to a veterinarian as soon as possible for further treatment. For more summer safety tips for the animals in your life, visit online at www.spca. bc.ca

PART OF THE FAMILY Friends & Family reader Celia sent in this adorable snap of her cat, a very dignified Mr. Woods. “Mr. Woods loves to pose for the camera,” Celia notes. “He is the love of my life and is a great companion, he loves to cuddle on the settee and falls asleep in my arms.” Definitely a photogenic feline – thanks for sharing!

SHOW US YOUR PET 250-595-3595 • 3631 Shelbourne Street Shelbourne at Cedar Hill Crossroads 24 » Friends&Family » SUMMER 2015 | countrygrocer.com

Share a photo and a few words about what makes your pet special by emailing Friends & Family editor Jennifer Blyth at jblyth@telus.net

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COWICHAN VALLEY

Aug. 22 – Cobble Hill Fall Fair. FMI: cobblehillfair.ca

June 5 to 7 – Cowichan Artisans Studio Tour, at locations around the Cowichan Valley. FMI: cowichanvalleyartisans.com

LAKE COWICHAN June 7 to 14 – 71st anniversary of Lake Cowichan Lake Days, with games, entertainment and more for all ages. FMI: cowichanlakedays.com

July 4 & 5 – Cowichan Valley Grape Escape Bike Tour, featuring wineries, artisans, cuisine and scenery while raising money for MS programs and research. FMI: cowichan-valleygrapeescape. com

Saturdays – Lake Cowichan Farmers Market, 10 a.m. to 2 p.m. in the new town square, 68 Renfrew Ave., with music, picnic area local artisans and more.

July 17 & 18 – Duncan Days. FMI: downtownduncan.ca

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26 » Friends&Family » SUMMER 2015 | countrygrocer.com

NANAIMO

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Through July – Nanaimo Pirates face Premier Baseball League teams from around the province at Serauxmen Park, Third Street. FMI: nanaimopirates. pointstreaksites.com June 13 – Multicultural Festival 2015, a free, one-day street party celebrating the diversity of the local community with food, dance, music and fun for all ages!

What must-have items will be in your grocery bag this summer?

Nik Shaffner

With summer here, more weekends than not you’ll find Nik Shaffner at the family cabin in Lake Cowichan. As a competitive hockey player, Nik makes sure his off-season is filled with healthy fruits, veggies and lean protein for the barbecue...but he’ll slip a few tasty treats into the shopping cart as well!

July 23 to 26 – Nanaimo Marine Festival and International World Bathtub Race, family-fun weekend. FMI: bathtubbing.com Aug. 21 to 23 – VIEX – the Vancouver Island Exhibition – Nanaimo’s annual summer fair celebrates the region’s agricultural history, at Beban Park. FMI: viex.ca Aug. 28 to 30 – Summertime Blues 2015, a premier outdoor event featuring world-class musicians, local artisans, a beer garden and terrific food choices. FMI: nanaimobluesfestival.com

SALT SPRING June 21 – Salt Spring Vineyards Solstice Celebration, 12 to 7 p.m. The winery’s annual kick-off party with special tastings of new releases, with live music and more, 151 Lee Rd. FMI: 250-653-9463 July 1 – Canada Day Festivities in downtown Ganges – classic car show, music and cake during the day in Ganges, plus fireworks at dusk in Ganges Harbour. July 12 – 13th annual Salt Spring Lavender Festival, 10 a.m. to 5 p.m. at Sacred Mountain Lavender, 401 Musgrave Rd. This year’s festival will have an Italian theme, with food,

dancing and more. FMI: sacredmountainlavender.com Aug. 8 and 9 – Salt Spring Garlic & Music Festival, Salt Spring Farmers’ Institute, 351 Rainbow Rd. Twoday festival features headline band Chilliwack, Phoenix Lazare, The Jellyfish Project, Ladies of Gospel and more. FMI: saltspringgarlicfestival.com

VICTORIA

Nik’s List 1. Steak 2. Chicken 3. Cor n-on-the-c ob 4. Apples 5. Bananas 6. Peaches 7. Eggs 8. Bacon 9. Granola 10. Chocolate almonds

June 19 to 28 – TD Victoria International Jazz Festival, 10-day music festival featuring the jazz, blues and world music of local, Canadian, and internationally acclaimed musicians. FMI: jazzvictoria.ca June 20 & 21 – Saanich Peninsula Flavour Trail’s Strawberries and Wine, a solstice celebration of Saanich Peninsula farms, food and wine! FMI: flavourtrails.com

June 12 to 14 – Buccaneer Days, a community celebration with parade, dance, midway and more. FMI: esquimaltbuccaneerdays.ca June 19 to 21 – Aboriginal Cultural Festival, 11 a.m. to 6:30 p.m. at Royal BC Museum, a celebration of Aboriginal peoples, arts and culture. FMI: aboriginalbc.com

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Friends&Family » SUMMER 2015 | countrygrocer.com » 27

STYLISH, SPACE-SAVING SOLUTIONS FOR YOUR HOME.

7 Community Locations COBBLE HILL 1400 Cowichan Bay Rd. 250-743-5639 8am to 9pm 7 days per week

What could be better than a little more stylish, wellorganized space? Murphy Wall-Beds has been in business for over 22 years.The space-saving Murphy Wall-Bed and companion custom cabinetry are crafted right here on the Saanich Peninsula. “We focus on quality,” says owner Tom Bazin. “We make a quality product from beginning to end.” Using patented, engineered Murphy bed hardware, quality materials and local construction expertise, ensures the excellence customers have come to know and expect from the Better Business Bureau-accredited business. Bazin credits shop foreman James York as an essential component to the local company’s success. With the company since its founding more than two decades ago, “he’s probably the most experienced Murphy bed expert in North America,” he says. Whether you’re trying to stretch the space you have or are looking to maximize space when down-sizing, Murphy beds are perfect for creating a dual-purpose room, guest room and craft or fitness room, for example. Others appreciate their flexibility in a bachelor or assisted living suite. In addition, “there are all kinds of different space-saving solutions that go hand-in-hand with the Murphy beds,” Bazin says, noting their designers and craftsmen can custom-craft virtually any cabinetry to complement your bed. And with the Murphy beds accommodating the same variety of mattresses as a conventional bed, optimal comfort is ensured. Unsure just how a Murphy Wall-Bed will fit into your home? Take advantage of our free design service to help you envision how a bed will work in your home, including a special computerized drawing and design program that allows you to get a three-dimensional view of your room, before you commit.

LAKE COWICHAN 83 Lake Cowichan Rd. 250-749-6335 7am to 9pm 7 days per week

SALTSPRING ISLAND 374 Lower Ganges Rd. 250-537-4144 7am to 10pm 7 days per week

CHASE RIVER (NANAIMO) 82 Twelfth St. 250-753-7545 7am to 10pm 7 days per week

ROYAL OAK (VICTORIA) 4420 West Saanich Rd. 250-708-3919 8am to 10pm 7 days per week

BOWEN ROAD (NANAIMO) 1800 Dufferin Cresc. 250-591-5525 7am to 10pm 7 days per week

ESQUIMALT (VICTORIA) 1153 Esquimalt Rd. 250-382-5515 8am to 10pm 7 days per week

WILDLIFE LEGACIES

If you are interested in making a living Will or leaving a legacy in your Will to North Island Wildlife Recovery Association, please email us at wildlife@niwra.org for a brochure & video. We provide care to critically sick, injured and orphaned wildlife such as eagles, owls, song birds and black bears. Help care for these animals by partnering with us through your legacy gift or donation. THEY DEPEND ON US, AND WE DEPEND ON YOU... THANK YOU FOR YOUR SUPPORT Please visit our website under “How to Help” at

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MEET THE TEAM

Country Kudos

Building community through the Royal Oak team BY JENNIFER BLYTH

hen we spend a third of our adult life at work, doing something we love is essential. When we can share the same values with our employer...even better. Just ask Garth Green, assistant manager for the Royal Oak Country Grocer. Joining the grocery store as a stock clerk in the produce department in his local Esquimalt, he worked there for five years before moving over to Royal Oak. Learning about the company from family who worked there, “I was big into sports and they were really receptive to working with my schedule,” recalls Garth, who still enjoys playing football. Ten years later, “I enjoy the differences in the job every day – it’s never the same thing,” Garth says. “I like seeing all the new products and I really enjoy the customer interaction. Some of our customers come in every day; it’s almost like it’s a part of their lives.” Country Grocer’s commitment to community is a good fit for Garth. Not only did he head up this year’s team for the Canstruction event, which raises food for the Mustard Seed Food Bank, but he’s also participating in the Cycle of Life Tour, a bike tour fundraiser for

In Brief Name: Garth Green Store: Royal Oak, Victoria Position: Assistant manager, Time with Country Grocer: 10 years Island hospice care (see more about Cycle of Life on page 4) “I just enjoy the community service, and giving back,” Garth says. “It’s just an amazing feeling to be able to do this. That’s why I like being with Country Grocer, because we’re so involved in the community.” When not at work or on the football field, Garth enjoys spending time with his infant son, Connor. But he also looks forward to what’s to come with his career.

No matter how tasty your products, and how good your prices, without customer service, business success will be hard Johnny to come by. Luckily for Country Grocer’s Salt Spring store, there’s staff like Johnny. “Johnny is more than a pleasure to be served by. He not only is wonderful to the customers but is gracious, wanting to serve you to your satisfaction and he makes sure you leave happy,” writes customer Andrea. “There should be more Johnnys!” she adds. “I make sure I buy from the deli on his shift. He deserves recognition in the highest regard! Thank you for being you, Johnny!” Kudos!

Give a Kudo Do you know a Country Grocer employee deserving recognition for an exceptional achievement? If you have been “wowed” or received outstanding customer service, take a few minutes to complete an Employee Recognition form and share your story. Submit your Country Kudos in-store or online at countrygrocer.com

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