24 minute read
OUR COMMUNITY
JOANE
MORAN 10
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250-743-1901 joanemoran.ca open by appointment smoran@shaw.ca
Why We Should Read: Daniel Heath Justice
“We can’t possibly live otherwise until we first imagine otherwise.”, says Daniel Heath Justice. He describes relationships as threads of existence that weave together to give us meaning. He draws on an abundance of Indigenous writers and their writings to examine relationships: what it means to be human, a good relative, a good ancestor -- and asks, “how do we learn to live together?”
Colonial attempts of erasure of Indigenous peoples, and distortion of their beliefs systems do not bring about a viable future; they never have. To learn to live together, the euro-western outlook needs to be re-examined. The author makes it clear - being uncomfortable is an agent of growth. Imagine any relationship. Discomfort “challenges us to think and do better.” The work is not over; the transformative Calls to Action of The Truth and Reconciliation Commission represent the beginning, not an end.
Being able to understand a multiplicity of stories instils social responsibility, enables us to learn to live well together. Indigenous literatures matter for many reasons; one - Indigenous writers understand transformative change. They expand the concept of kinship to possibilities beyond human biological relatives, including kin that are “otherthan-human”. These expansions help the reader leap beyond restrictive bounds of “family relationship” into a space where one can grasp the significance of interconnectedness, an imaginative sphere of the past, present, and future.
Daniel Heath Justice’s insights better inform us than if we had read newspapers or listened to political commentaries. His words and those of a wealth of Indigenous writers bring promise. This book is full; impossible to relate with few words. The appendix, index, and bibliographic essay are a bonus.
VIRL eBooks, downloadable audiobooks - June 2020 -- Why Indigenous Literatures Matter, Daniel Heath Justice; You Don’t Have to Say You Love Me: A Memoir, Sherman Alexie; #Not Your Princess: A Voice of Native American Woman, edited by Lisa Charleyboy and Mary Beth Leatherdale; Me Funny, edited by Drew Hayden Taylor; The Truth About Stories: A Native Narrative, Thomas King; My Home As I Remember, Lee Maracle and Sandra Laronde, editors; Memory Serves: Oratories, Lee Maracle, edited by Smaro Kamboureli; Custer Died For Your Sins, Vine Deloria, Jr.; Ceremony, Leslie Marmon Silko; In My Own Moccasins: A Memoir of Resilience, Helen Knott.
The Warmland Book and Film Collective: a response to the Calls to Action of the Truth and Reconciliation Commission of Canada – explores, celebrates, and learns from Indigenous authors and filmmakers – meets the 2nd Wednesday/each month. Next meeting is June 10, 2020, discussing the Alanis Obomsawin film Kanehsatake: 270 Years of Resistance, https://www. nfb.ca/film/kanehsatake_270_ years_of_resistance/. Questions? warmlandcollective@gmail.com. Submitted by Miyo Stevens
Forum Initiative To Celebrate Chemainus Valley Writers
Chemainus Valley authors are invited to comment on a writers’ forum initiative under consideration by the Chemainus Valley Cultural Arts Society
The Chemainus Valley
Cultural Arts Society is looking for ways to bring writers together to share and celebrate their work. Its Writers’ Forum initiative looks to channel collaborative energy by creating a forum where works can be shared, critiqued, rewarded, and published in innovative ways.
“Writers in the 21st Century have to do more than adapt to the changing environment they find themselves in, they have to embrace their world, write about it, and look for opportunities to get their stories into the places where all stories come to life – in the minds of readers,” says a proposal received by the CVCAS Board.
One of the main goals is inclusivity. The initiative is being designed to encourage a broad range of genres, including song lyrics, poems, ‘post card’ stories, short stories, novellas, novels, plays, screenplays. Under consideration is a diverse listing of activities, including:
READINGS – Face-to-face and online reading circles could be established, where authors can share works and exchange ideas.
SHARING – Each member of the forum could have a page on a forum site at CVCAS.ca to post bios, samples of their material, and links to their own pages.
JUNE 5 - 30 VIRTUAL YOUTH ART SHOW COWICHANVALLEYARTSCOUNCIL.CA
Image; Landa Yang
AWARDS – Juried entries submitted by CVCAS members (for free) and Island writers (for a fee) could be awarded prizes in youth and adult categories of fiction, creative non-fiction and poetry.
PRODUCTIONS
– Awarded authors and poets could be featured in short videos, reading
from their works. The videos would be shared on the CVCAS.ca website and social media in the weeks following the awards.
PUBLICATIONS – Selected works from the annual awards could be included in Writers’ Forum booklets, made available to authors and the public online in PDF format for free, and at an author’s rate in print.
MENTORING – A listing of mentors could be provided, and published on the Writers’ Forum section of the CVCAS.ca website. The Writers’ Forum would seek local mentors who are prepared to work with fellow writers.
COLLABORATIONS – A collaboration page is planned for the CVCAS.ca website, and writers will be welcome to explore the possibilities of creative partnerships with artists from other disciplines – photographers, artists, actors, musicians, to name a few.
If you are interested in this initiative, and want to participate, please go to cvcas. com/writers, where you can find out more and make suggestions.
CraigSpenceWriter.ca 11
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Delicious MADE FROM SCRATCH Curries, Burgers, Tacos, and More. Monday-Friday 11am-4pm Home Hardware Parking Lot • Duncan Call Ahead for pick up - 250 701-8593 www.vieventcatering.com
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OpenED Daily 8am-6pm Heated patio or take out
*Award Winning Chowder*
Grilled Seasoned Fish & Chicken Great Burgers, Fries, Wraps & More!
Dine In on our heated patio or Take Out! Cowichan Bay
Ol’ MacDonald Farm locally grown, organic and delicious spinach, salad mix, arugula, mustard mix, baby kale, radishes, turnips, parsley and free range GMO free eggs delicious local food grown with love Visit us on Saturdays at the downtown Duncan Farmers Market.
Local Rockfish
When we are trolling salmon we try and spread our harvest over a number of species. We use our coho hoochies( lures) but troll in some different spots where we are more likely to run into rockfish as well as coho. This is important to us for a number of reasons, we
are able to fish in areas away from the main fleet fishing some small runs by our selves as we are not solely relying on salmon to fill the boat. This spreads our harvest over multiple species and healthy but smaller runs that don’t normally get harvested. We can offer different species of fish that are very popular in a variety of ethnic groups. I would like to share a recipe for Chinese style rock fish that a First Nations fishermen first introduced me to back in the 80s. Submitted by Guy Johnston
Rockfish And Blackbean Sauce
(original recipe from Linda and Ian Campbell)
Ingredients
1 Jar Black Bean Sauce Soya Sauce 1/2 Cup Sesame Oil, toasted Ginger, sliced Green Onions, sliced Red Pepper Flakes Salt & Pepper Water
Flat pan Metal Rack to fit in Roasting Pan Rectangle Roasting Pan
Method
1. Defrost the rockfish overnight in the fridge. 2. Once defrosted scale the fish by scrapping a knife from tail to head until all scales are off fish. 3.Gut the fish and cut off the fins and tail and put aside. 4. Mix together black bean sauce, soya sauce, red pepper flakes in a bowl and set aside. 5. Cut rockfish diagonally across body and rub in some salt and pepper. 6. Rub in mixture of black bean sauce, soya and red pepper flakes all over the body of the fish 7. Place fish on a pan and top fish with sliced ginger and green onions. 8. Place a rack into a turkey roasting pan and set pan with fish upon the rack inside the roasting pan. 9. Pour 1” of water into the roasting pan and steam for 15-20 minutes on stove top. Add more water if it begins to dry out. 10. Heat 1/2 cup of high temperature oil in a separate pot until smokey while fish is cooking. 10. When the fish is almost cooked and flesh flakes apart easily pour the hot high temperature oil pour over the fish just before serving for crispy skin.
Serve immediately while hot and enjoy.
Vodka Espresso
Recipe courtesy Jessica Schacht, Ampersand Gin
1.5 oz Per Se Vodka 1.5 oz of freshly made espresso ½ oz simple syrup 3 coffee beans to garnish
Method Add ingredients to an ice filled cocktail shaker and shake. Strain into a chilled cocktail glass and garnish with 3 coffee beans. Don’t skip the simple syrup, it’s what gives this drink it’s gorgeous frothy top. Fun fact, this drink is also great with the Per Se Vodka subbed for Ampersand Gin or Nocino!
Father’s Day Cocktail
Jessica Schacht Ampersand Distilling Co. ampersanddistilling. com
As I’ve recently learned, becoming a parent is an experience where things change daily. Just when you think you’ve got the hang of this little human, they are on to something new. One thing that has remained constant as Jeremy and I have embarked on the journey of parenthood is our morning coffee. Regardless of how sleepless the night was, or what our day will hold, we start with two americanos. With Father’s Day around the corner, I’m thinking about how this year will be extra special because it marks Jeremy’s first. Between our 5-month-old son and the current state of the world, we aren’t out much (ok, at all) but we’ll still take the time to commemorate the event. I’m thinking about that morning coffee, and the perfect cocktail comes to mind – the Vodka Espresso. Known to some as an Espresso Martini (back when everything was a martini), this drink came to fame in the 80’s and was created by Dick Bradsell when a soon-to-befamous supermodel asked him for a wake up drink. With an espresso machine on the bar, he of course reached for coffee and the drink was soon-to-be-famous as well. Whether it’s brunch or cocktail hour, I’ll be making this delicious take on the Vodka Espresso to celebrate, made with our very own Per Se Vodka. After all, what new dad couldn’t use a little caffeine?
TAKE OUT & LOCAL DELIVERY ALCOHOL AVAILABLE WITH ORDERS!
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Visit our facebook page for Take Out Menu and details
Upcoming EVENTS June 6 & 13
Wild Food Outdoor Foraging Workshops
Please visit website for most up to date information or call to book.
For full details visit www.deerholme.com
BY RESERVATION ONLY *events Pending
4830 Stelfox Rd, Duncan For ReservationS 250 748 7450
Grilled Asparagus with Vino Cotto
Recipe courtesy Bill Jones, Deerholme Farm
Vino cotto is literally cooked wine. I make mine by cooking and reducing 1 cup (250 mL) red wine, sweetened with a 1 tsp (5 mL) maple syrup or honey. It will cook down into a syrup that will coat the back of a spoon when ready. When the liquid is thick (usually ¼ of the original volume) add a splash of vinegar (apple cider or white wine) and cool. The reduction will last months in the fridge in a covered jar.
Ingredients 1 lb (454 g) fresh asparagus 1 tsp (5 mL) fresh garlic, chopped 1 Tbsp (15 mL) olive oil 2 Tbsp (30 mL) vino cotto (or balsamic vinegar) Parmesan shavings for garnish (optional) Salt and pepper to taste
Method Trim ends off of the asparagus. This dish is probably better with thicker stalks. Trim a little of the skin off the base of the large asparagus to ensure they are tender. Place the asparagus on a plate and drizzle with garlic, olive oil, salt and pepper.
Place spears on a hot grill and cook on one side for 2-3 minutes. Flip over the spears carefully and cook the second side for an additional 2-3 minutes. A good tip is to place the asparagus across (perpendicular) to bars of the grill, this helps keep them from falling through the gaps. Cook until just tender, a little charring on the tips is Ok for this dish.
Transfer to a serving plate and drizzle with the vino cotto (or balsamic). If you can, get a nice chunk of real parmesan cheese and use you vegetable peeler to shave off chunks to garnish the plate. In Italy they would probably add a finishing drizzle of olive oil. Serve warm with some fresh bread to mop up the sauce.
Asparagus Feasting
There are a few foods that
I will wait all year for, local strawberries are high on the list along with peaches and cream corn and fat mid season cherries. Food always seems to taste so much better when it is in season and picked as soon as ripe. That is something worth waiting for. For me, asparagus is probably near the top of my list. The difference in picking and eating a stalk from the garden and eating asparagus that was picked thousands of miles away is truly astonishing. Asparagus (Asparagus officinalis) has been with us for a very long time, at least 5000 years of cultivation. It is native to Europe and Asia but has spread all around the planet. The Cowichan valley use to have large asparagus farms down around the Cowichan River delta and a few wild plants still can be found on a few of the tributaries and ditches of the bay area.
When just picked the spears have a pronounced sweetness. Natural sugars in the plant are slowly converted to starches as the plant ages. Three main types of asparagus are commercially available, the typical green, new varieties of purple and specialty white asparagus. Purple asparagus are beautiful and typically higher is sugars than green varieties. White asparagus is a product that has been blanched (in this case covered with sand, tarps or hay) and grow without any sunlight. This produces a stalk that is mild and nutty and usually very expensive. All three are excellent when boiled, steamed, grilled or stir fried. Just be sure not to overcook the delicate stems, they will turn a shade of brown green and the interior mushy. This is kind of a nightmare result for many of us who were exposed to canned asparagus as children (I still shudder when I think of this). Lightly cook until they are transformed into something truly wonderful.
There are several farms growing asparagus in the valley, some farms may be closed to the public due to our present situation, it is best to call in advance for updates. You can purchase BC asparagus at the farmers markets or at local stores that feature BC products. The season is fleeting, look for them through the month of June.
Bill Jones is an author, chef and food consultant Deerholme.com
The Perfect Pour for Father’s Day I f your Dad is like us, he wants until it is empty – fresher beer his craft beer fresh from the with every pour. You say Dad taps at his favourite breweries. doesn’t drink beer: this may He wants to take it home fresh. still be the product for you. The He probably tried glass growlers system works equally well for that go warm in the car, go flat dispensing chilled and bubbly once they are open, let air in soda, cocktails and kombucha. and generally only keep your Growlerwerks even makes a precious libation in its prime model specifically for cold for a few hours. Maybe he even brewed Nitro coffee. had this misfortune of a growler slipping from his hands in a Oh, and they are stylish! The parking lot and smashing to the uKeg Go is the introductory ground! model, reminiscent of a double This is where Portland Oregon’s walled thermos. The uKeg 64 Growlerwerks stepped in and and 128 have the additional designed a solution to all those features of a pressure gauge (you problems. The uKeg is a versatile can serve from 0-15 PSI), a sight vessel with durable double glass which lets you know how walled stainless to keep your much of your beverage is still in beverages cold and breakage the keg, and they are available free. It features a regulator cap in a variety of finishes. Whether that holds a CO2 cartridge which you like matte black, chrome, dispenses into the beer as you stainless or copper, there is one pour it. that can compliment any Dad’s man cave. All styles feature a locking tap that prevents accidental Drop by Small Block Brewery beer dispensing should the at 5301 Chaster Road in Duncan u-keg fall over in your car on to check out the latest uKegs and the way home. The tap means get your craft beverage travelling that you never open the uKeg safe, cool, and fresh.
Sustainably Harvested Seafood from Michelle Rose CSF
Perfect Picks
Valley Cider Company Gingerella Handcrafted cider blended with the aromatics of fresh ginger, cardamom and peppermint finished with a touch of caramelized apple juice is just what dad needs to sit back and remember this is his day. Pair it with grilled sausage or roast chicken to complete his Kingdom. $4.99
Featuring an approachable hop bitterness which rests on the palate, this ambercoloured ale has a medium, candy-like caramel malt sweetness. When it comes to the BBQ, Irish Red pairs excellently with roast or grilled poultry and pork, grilled sausages and caramel cheesecake. $3.50 /473ml can
Small Block Brewery Green Goblin Irish Red Ale
Rocky Creek Winery On The Mark
This is our BBQ wine. It was designed by the winemaker and a dad who loves his BBQ foods. If you want a juicy hamburger for the BBQ, put some of the wine in with the ground beef before making the patties and it’s a great flavour. This wine is easy drinking with the smokiness matching the BBQ flavours. It’s great with a good steak or even try it with grilled eggplant or zucchini. Has notes of currant and spiced coffee. This is our rare Tempranillo blend. $25
Zanatta Winery Pinot Nero 2017
This wine is sure to satisfy a Dad who likes complex flavours! It has a medium-light and elegant body with notes of cherry and raspberry. Our Pinot Nero has been aged in French oak barrels for 1 year adding further to the complexity. Our Pinot Nero pairs well with BBQ salmon and beef. Also try it with rich cheeses such as Tickler Cheddar cheese. $27 taxes included
Help Fight Child Hunger in our Community
WWW.NOURISHCOWICHAN.CA I 250 597-7760
For Local Dads
Blue Grouse Winery 2018 Quill Pinot Noir
This wine starts on the nose with red plum, vanilla and cranberries followed by flavours of cherry pie and warm spices in the mouth. It is a perfect accompaniment to grilled wild sockeye salmon, trout or even pizza on the BBQ! $27.99
Unsworth Vineyards Unsworth Rosé Dry and fruit forward, this 100% Pinot Noir Rosé is great for Dads too! Kick back on the deck and enjoy with local spot prawns or any Mediterranean inspired fare! $22.00 taxes and bottle deposit included.
Emandare Vineyard Rosé
Real men drink pink wine - gimme a good bottle of Rosé and BBQ hot dog with all the fixings, that’s my happy place $25
Thank you for your support and patience over the last couple months as our world changed, as well as the way we all do things... WE APPRECIATE ALL OF YOU! Lulu, Sherry and Sonja Come in for great natural products, 9738 Willow St, Chemainus 250-246-9838 organic produce and so much more! Hours Mon-Sat 10-4 • Closed Sun & Stat holidays 17
Musings From The Vines
As long as it’s sunny, warm and preferably well drained soil, it should be suitable for growing grapes.
Growing So, what variety should you (eating) grapes plant? at home Well this gets a little more involved. In actual fact Mark Holford, owner, winemaker Rocky Creek Winery it really depends on what you want to do with the grapes you pick. Different
Cowichan’s most varietals of grapes are good S o in our current climate of “stay at home”, many are looking to increase their internal food production through gardening. If you’re thinking of growing some grapes to eat, you’ll be happy to know that it’s not that hard, and a lot more forgiving then growing grapes award winning winery. at different things. One of the biggest differences is between seedless and seeded grapes. Seedless grapes are focussed on table (eating) grapes. Some of the most popular varieties are Niagara, Himrod & Interlaken (white varieties) Vanessa & Canadice (red varieties), and Coronation & Glenora (blue varietal). While these are predominantly focussed on mind seeds they also make great table grapes. If you were looking for a grape varietal that tasted amazing, but also would potentially be useful for winemaking the some of the early ripening German varietals would suit (Siegerrebe is one popular option) or look for a disease resistant variety like Marechal Foch. commercially for wine. The only downside is it might be a few years before you have a significant crop to harvest. So where would you plant grapes? Well, they need a lot eating, they can also be used for freezing, canning and even winemaking (although not optimal). Seeded grapes - Most of the more traditional grape varieties Grape vines are best planted in Spring or early Fall – so that the vines don’t struggle to get established during the heat of summer. of sun and heat. They also are a vine and need support, so a south facing wall, a pergola, arbour, or fence all can work as a support structure for your vine(s). have seeds. Concord grapes are popular for juice, jams and eating. Practically every wine grape has seeds. One fun fact, wine grapes also taste amazing, so if you don’t Did I mention disease? Yes grapes are quite susceptible to powdery mildew (which also affects roses). There are many options to keep powdery mildew at bay – planting resistant varieties is Margot Page a great one, but if you plant a variety that is prone to Enamelling on Copper and Steel powdery mildew then you will likely have to apply a fungicide a few times during the summer to prevent powdery mildew from taking over and destroying the grapes right before you are Frames • Bookmarks • Magnets • Lightswitch Plates Jewelery • Vases • Journals • Guestbooks ready to pick them. However if you plant Marechal Foch, spraying isn’t needed at all. Available locally at: Imagine at Artisans Depending on what you plan to do with your harvest, you may need more or less www.margotpage.com 250 746 8446 Rainforest Arts • Artzi Stu • TOSH quaylecard.indd 1 8/8/2011 3:23:00 PM
pruning to keep the vine under control. For eating, juice and jam the pressure to get the grapes to optimal ripeness will be a lot less, so you can grow the grapes a little more carefree without carefully managing how many bunches are growing on each plant. If you intend to turn those tasty grapes into wine then you have to be very careful not to overcrop, to ensure the plant can adequately ripen the grapes so that the acid and sugar are in balance before being picked.
Bottom line, growing grapes can be a very rewarding activity. One plant located in the right spot can yield a large quantity of tasty fruit. They can also be quite pretty, growing up an arbour or pergola, and provide shade, as well as a tasty crop. You can eat them fresh, juice them, freeze/can them and obviously make them into many different types of wines. They do need pruning every winter, and a little maintenance during the summer, but overall can yield a lot of pleasure for a modest amount of effort.
www.rockycreekwinery.ca
The Art of Tea Blending I think I can speak for the whole team when I say that Margit’s palate alone that must discern if a delicate floral black the announcement of a new tea tea from Yunnan would flourish blend is an exciting occasion beside the strong malt of a at Westholme. The most recent black tea from Assam, or how a blend this month is certainly broken leaf grade might affect no exception, and carried with the astringency of the steep in it a bit of extra significancerelation to other combinations. Cowichan Breakfast is The options are nearly endless, Westholme’s answer to the and involve negotiating between traditional English breakfast tea two or more complex individual we are accustomed to having flavours, and encouraging them in our cupboards, but made to highlight the best aspects of instead with the mindfulness for the other in the cup. excellence and environmental integrity that the brand has As employees here, we’re lucky become known for. Margit to be a part of this process. Our Nellemann, the co-founder of meetings often involve several Westholme Tea Company and pots of tea, measured and steeped an accomplished ceramicist, is with precision, and a row of also the inventor of each unique, Margit’s ceramic cups. We sip, high-quality organic tea blend smell, savour and deliberate that we carry here, among many over each potential union, taking other hats that she wears as a flavour notes and giving our small business owner with her feedback. No matter how much partner Victor Vesely. work has gone into a new blend, only a fraction of them make Though we love the selection Margit’s extremely high bar of of pure organic teas that we excellence and proceed to our carry, the excitement about a shelves and our customers. new blend is well-earned. These creations are a lengthy procedure And yet, despite my familiarity for Margit: analyzing flavour with Margit, Victor and their profiles, taste-testing, research, business, and the beginning and creativity in combination. of my second season of We do not have a lab. It is employment here, there are still many mysteries to me about her process of developing a tea recipe. When I ask her about it, she is modest and practical when telling me about her upbringing on a family farm, schooling as a chef, working in the culinary world, or her years of trial and error on the subject of tea. I don’t mean to take away the significance of the lifetime of hard work that got her, and Westholme, to this point. But at morning meetings I sometimes catch a glimpse of her quiet, contented smile over a composition that worked, or her
humble delight as she gets to see us come together to enjoy one of her creations, and realize that perhaps there secret ingredient is something we all love and recognize, but could never replicate: pure Margit. We hope you enjoy Cowichan Breakfast as much as we do.
Emma Barrett is an employee at Westholme Tea Company, a writer, and a tea fiend in the Cowichan Valley.
