14 minute read
Processing capacity and Food Security
Providing affordable individual counselling and personal development workshops for adults. COWICHAN FAMILY LIFE
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Suite 28, 127 Ingram Street, Duncan BC V9L 1N8 Phone: (250) 748-8281 Visit our website and our Facebook page! www.cowichanfamilylife.org
We acknowledge the fi nancial support of the Province of British Columbia. The House of Commons’ Standing Committee on Agriculture and Agrifood resumes its study into Canada’s processing capacity this month, following the resumption of Parliament late last month.
Adopted in October of last year, the motion governing our study asked the committee to identify “opportunities and solutions to increase processing capacity and competitiveness in regions across the country . . . while also supporting the goal of increasing local capacity to protect food security while providing safe food for all Canadians.” During the first months of the pandemic in 2020, the Agriculture Committee was one of the few that continued to meet and through the summer until prorogation. Over the course of those meetings, repeated witness testimony from agricultural stakeholders across the country expressed widespread concern about the state of Canada’s processing capacity and its resilience during the pandemic. Our ability and capacity to process food is directly connected to our food security as a country. The processing study has included witnesses from various Canadian universities, food security organizations, provincial governments, and food processing industry representatives. As a member of the committee, I was also able to secure the appearance of the Cowichan Green Community to provide a local perspective from our region’s farmers and the struggles they’ve had as well as what efforts are being made to secure more food processing capacity. There is broad agreement that the federal government can play an important role in supplying the start-up funds that are necessary to get many of these local food processing projects off the ground. The Local Food Infrastructure Fund, which aims to improve access to food, support local economies, improve health outcomes, and promote environmentally sustainable food systems, has been an important part of Canada’s Food Policy. In response to the pandemic, the federal government also launched a separate, $100-million emergency fund under this program to support national, regional, and local organizations across Canada that are able to reach people and communities experiencing food insecurity and who have been impacted by COVID-19. In my role as the Critic for Agriculture and Agri-food and for Rural Economic Development, I’m always on the lookout for new and innovative ideas to support food security and community resiliency. The more we can have the federal government step in and support these types of programs, the better.
Processing Capacity and Food Security
Alistair MacGregor is the MP for Cowichan-MalahatLangford and the federal NDP’s Critic for Agriculture
Alistair MacGregor is the Member of Parliament for Cowichan-MalahatLangford and serves as the NDP’s Critic for Agriculture and Agri-food, Rural Economic Development, and Deputy Justice.
Alistair MacGregor, Member of Parliament 126 Ingram Street #101, Downtown Duncan
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Beautiful, all natural, botanical fragrances made on Vancouver Island. 1721 Cowichan Bay Rd., Cowichan Bay Curbside pick up only until March. www.wildcoastperfumes.com
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CURE ARTISAN MEAT & CHEESE
Enjoy a date night in with a Cure Romance Box. Charcuterie, cheese, condiments, olives, crackers, hand made chocolates. Box for Two - $36 Book yours today! 250-929-2873 5-1400 Cowichan Bay Rd Cobble Hill REIKI WELLNESS Relax with a Platinum Energy Detoxing Foot Spa or Reiki Balancing session. Relax - Balance - Energize Packages and Gift Certificates Reiki Wellness Valleyview Centre 250 743-8122 www.reikiwellness.ca
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STAY LOYAL TO LOCAL • VALENTINES GIFT GUIDE
SOUL COMFORT SHEEPSKIN
Romantic, luxurious and beautiful sheepskin rugs have been gifted through the ages. Lie on one alone or with a special friend. 190 Fourth St, Duncan 250-737-1281 www.soulcomfortsheepskin.com
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DISTILLERY Merridale’s Bliss cocktail kit includes their Cowichan Vodka, Lavender Lemon Syrup, recipe card and Lavender Lemon shea butter hand cream. 250-7434293 1230 Merridale Road, Cobble Hill merridale.ca/valentines
MARGOT PAGE ENAMELS One of a kind kiln-fired hearts, enamelled copper pennies, brooches, earrings, pendants and more! Imagine that Artisans! 251 Craig St, Duncan www.margotpage.com
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Create that sensual spa-like experience at home with his and hers organic cotton waffle robes. Available in 4 colours. 126 Station St. Duncan 250-597-7378 resthouse.ca
FABRICATIONS Worn Beadies - handmade glass hearts. One of the many unique pieces of jewellery you’ll find at Fabrications. Look for that special piece for yourself or for gifting. 125 Kenneth St, downtown Duncan 250 746-4751 foreverfab.com
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Something precious for that precious someone. From simple and elegant to big, bold and colourful. 9680 Chemainus Road, Chemainus www.calypsojewelrydesign.com
Two swans making a heart
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Hand carved silver heart pendants & Earrings too. Unique silver jewelry & stones hand crafted by local artists. Fridays, Saturdays and Sundays 11-? or by appointment 9650 Chemainus Road 250 246-5003
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A Thriving Arts and Cultural Community
A TOUCH OF EASTERN ELEGANCE AT Aquamaris Art Gallery
Best known for her awardwinning realistic florals, Vancouver Island artist Sandy Terry, SFCA, SCA, creates exquisite works of art that have garnered international recognition.
Every once in a while, a fascinating koi would emerge as a theme in Sandy’s work. The artist’s connection to this inspiring subject stems from her lifelong appreciation of Eastern aesthetic traditions and the auspicious symbolism of koi in Asian cultures.
Noted for their physical beauty and grace, these jewellike “swimming flowers” lend themselves so naturally to Sandy Terry’s interpretation, characterized by a high level of artistic and technical merit.
Rendered in a flowing design and beautiful palette, this latest koi-inspired painting by Sandy Terry titled “Tranquility” is now on display for viewing and sale at Aquamaris Art Gallery.
Tranquility, Acrylic on Canvas, 24” x 48” Sandy Terry $3,450 Saffron and Spice, Oil on Canvas (framed), 24” x 36” Kato Rempel $2,477
Introducing Kato Rempel
With the arrival of the new figurative oil painting titled “Saffron and Spice,” we are pleased to introduce the award-winning Vancouverborn artist, travel enthusiast and instructor Kato Rempel, AFCA, SCA. Fourteen continuous years in the graphic design industry, and subsequent immersion in studies of cultures, art and architecture of South East Asia, India and Sri Lanka, profoundly influenced Kato’s art career. Her art embodies rich visual expressions of beauty, mystique, diversity and reflections on far away, exotic places invigorated by her experiences of traveling and living abroad. Inspired by figurative form, Kato’s subjects range from expressions of intimacy and connectedness, to a narrative of longing, strength and blossoming womanhood. Kato’s works on canvas and paper have found homes in private collections worldwide, from Canada and the United States to England, Germany, Australia and India.
Aquamaris Art Gallery Upstairs in the historic Duncan Garage Building (Level entry from the back) Suite 202 - 330 Duncan Street February Hours: Tuesday - Saturday 11am-4:00pm (250) 597-2798 aquamarisartgallery.com
CERAMIC ARTIST LINDA HELM Excellent Frameworks Gallery
Linda Helm’s fascination with clay began in Winnipeg, Manitoba where she was able to explore a variety of wheel throwing techniques as well as firing processes. “One of my favourite methods of firing came to be raku. Raku firing takes place outdoors in a portable kiln where one to two pieces are fired at a time so as to take the necessary care for each piece according to the glazing requirements. This method of firing and the subsequent exposure of the clay to extreme temperatures changes, a reduction atmosphere (reduced oxygen) and using different combustible materials evolves into a very intuitive process prone to desirable und undesirable effects. The immediacy of this process creates surprises in numerous ways resulting in unique and distinct pieces providing a great deal of satisfaction not only to the artist but hopefully to an appreciative audience/ collector as well.
The piece above is a highly textured Obvara Fired piece. To begin these pieces a cylinder shape is formed on the wheel. A solution of sodium silicate is brushed onto the outside surface of the cylinder which creates a crust or a thin dry surface. The cylinder is now only worked from the inside expanding the cylinder into a rounded shape which breaks up the dry surface into its textured appearance.
Smoke fired raku vessel, 8” high Linda Helm, $225 Obvara fired raku, 6” high Linda Helm $250 Once completed it dries to the bone dry stage and is bisque fired in an electric kiln. Meanwhile a mixture of water, flour and yeast is mixed up three days before the final firing and allowed to ferment. The piece is fired in a raku kiln up to 1600 degrees Fahrenheit. It is immediately dunked briefly into the fermented mixture and then into a container of water to cool it down quickly to set the colour of the surface. The process of dipping it into the fermented mixture seals the clay. This is a 12th century East European technique which today is being used for decorative purposes. Excellent Frameworks Home of the EJ Hughes Gallery 115 Kenneth St, Duncan 250-746-7112 excellentframeworks.ca ejhughes.ca
FEBRUARY ARTS
Aquamaris Art Gallery
New arrivals include the large landscape painting by John Stuart Pryce titled “Cape Hay Bird Sanctuary”. Inspired by the artist’s journey to the Canadian Artic and Buffin Island, it is now displayed for viewing and sale at Aquamaris Art Gallery. February hours: Tuesday - Saturday, 11 am - 4:00 pm.
EJ Hughes Gallery & Excellent Frameworks
With knowledgeable and friendly staff, our gallery offers original and reproduction works by Dr. Edward James Hughes, original works of art by Canadian artists, professional custom framing services, as well as art consultation services for both homes businesses.
VISIT THESE DOWNTOWN DUNCAN GALLERIES
February is “Heart Month,” which is an excellent reminder that cardiovascular health is essential. Personally, February is an occasion to celebrate my rehabilitation from a severe heart virus that I contracted in 2018. Without burdening you with the medical jargon, let’s just say that I was left with a heart that was only pumping at 30% capacity. I could hardly breathe, and I was also weak. After an extended stay at the hospital, all I could do was rest and hope for a full recovery. I knew that good nutrition is crucial for a healthy life, and I needed a boost of nutrients. In other words, I needed superfood, and microgreens are a superfood. They are small in size but packed with intense flavours, vivid colours and tender textures. They are the seedlings of vegetables and herbs, generally harvested at 7-14 days after germination. Microgreens are not sprouts: they are older than sprouts but younger than “baby greens.” I was impressed with the health benefits of microgreens. Did you know that microgreens provide extra perks for boosting heart health? That’s because they are nutrient-dense, contain many vitamins, minerals and antioxidants, no sodium, and no fat or other additives. Depending on the variety, those tiny plants are 4 to 40 times more nutritious than the mature plants. For example, the micro radishes, micro cabbages, and micro amaranth have high levels of vitamin C, vitamin K, and vitamin E. In contrast, micro cilantro offers an abundance of carotenoids and a high concentration of lutein. Microgreens have a great source of antioxidants, such as polyphenols, which can lower heart disease risk.
I tasted microgreens in the past but mostly as a simple salad garnish. As part of a new healthy lifestyle, microgreens made an abundant appearance on every plate and at every meal. I make microgreen-only salads, add them to smoothies, juices, soups, sauces, marinades, sandwiches, paninis, tacos; I add them to all my favourite dishes. A year into my convalescence, my heart health improved at a much better rate than the cardiologist anticipated. Unfortunately, I caught pneumonia, which set my heart functions back a little, but I believe that eating microgreens played a significant role in my recovery. At the time, I was growing a couple of microgreen varieties like broccoli, radish and cabbage and liked it a lot. Today I feel a lot stronger. This virus to my heart forced me to make several lifestyle changes. One of them was to change career and I am now a partnergrower at a microgreen urban farm here in the Cowichan Valley. Microgreens are so good and tasty that I grow 45 varieties and offer 65 different microgreen products commercially. I love having a wide selection available!
If you are focusing on a healthier lifestyle, consider adding microgreens to your diet. They are a better choice for healthy eating, and they are available in many varieties. Choose a mighty brassica, a microgreen shoot or some specialty micro herbs. Better yet, be adventurous and create a mix by combining a miniature version of your favourite vegetables and herbs. Microgreens are an easy and convenient way to eat your vitamins. Remember, a little goes a long way. Go ahead, and like me stay healthy and spread the word!
My Heart Health And Microgreens
Sharlene G. Ionescu, PartnerGrower at A&S Microgreens and Edible Flowers in Cobble Hill. www. asmicrogreens.com
Waldorf Salad with Microgreens
Recipe courtesy A&S Microgreens
CANDIED WALNUTS
• 2 cups raw walnut halves • 1 egg white • 1 tablespoon of spice mixture (paprika, cayenne, fennel seed, and coriander) • 1 cup sugar Preheat the oven to 350 degrees and line a nonstick baking sheet with parchment paper. In a large bowl, combine the walnuts and egg white. Add the spice mixture and sugar and mix until evenly coated. Spread the walnuts into an even layer on the baking sheet and roast in the oven until browned, about 20 minutes.
DRESSING
• 1/2 cup sour cream • 1/2 cup plain yogurt • 3 teaspoons lemon juice • Freshly ground white pepper, to taste • 1/4 cup extra-virgin olive oil In a medium-sized bowl, combine the sour cream with the yogurt and whisk in the lemon juice, white pepper. Add in the extra-virgin olive oil, whisking briskly to emulsify. Set aside.
SALAD
• 25g celery root, peeled • 2 large Granny Smith apples, unpeeled • 2 large Gala apples, unpeeled • Sliced radishes • 25g of Red Cabbage microgreens • 25g of Pea shoots • 12 red grapes, halved lengthwise
Julienne the celery root and apples into matchstick-sized strips and transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined. Divide the salad between chilled serving plates. Add the microgreens, grape halves and candied walnut halves.
Bon appetit!
