UKRAINIAN WORLD MUSIC BAND, DAKHABRAKHA, RETURNS TO DUNCAN

Hailing from Kyiv, Ukraine, DakhaBrakha is an international phenomenon and “ethnicchaos” quartet, delivering a mesmerizing performance that blends traditional Ukrainian folk music with energetic world beats and melodies. Accompanied by traditional instrumentation from different countries, the quartet’s astonishingly powerful and uncompromising vocal range creates a trans-national sound rooted in Ukrainian culture.

DakhaBrakha was created in 2004 at the Kyiv Center of Contemporary Art by the avant-garde theatre director, Vladyslav Troitskyi. Theatre work has left its mark on the band performances — their shows have never been staged without the scenic effects. Having experimented with Ukrainian folk music, the band has added rhythms of the surrounding world into their music, thus creating bright, unique and unforgettable image of DakhaBrakha. It will help to open up the potential of Ukrainian melodies and to bring it to the hearts and consciousness of the younger generation in Ukraine and the rest of the world as well.

In 2020, the band reached the final competition in Ukraine’s Shevchenko National Prize in the Musical Arts category and won. In the same year, the group launched a new album “Alambari” – which was recorded in autumn 2019 in Brazil and is the fourth music album.

All proceeds from merchandise sales will go to Ukrainian charities supporting those affected by the war.

Tickets to DakhaBrakha are $52 for adults and $45 for students. Tickets can be purchased online, by calling 250-746-CPAC (2722) or by visiting the Ticket Centre. For further show information visit our website at www.cowichanpac.ca.

Back in 2018, might have been 2017, our team tossed out the idea of creating a frozen Prima Strada pizza. It’s been almost 15 years since we opened Prima Strada. We still believe our pizza is best served just a minute or two from our wood burning ovens. How could we translate that to a frozen pizza? Heck, was it even possible?

We skulked around the frozen case in markets and discovered very few Neapolitan frozen pizzas. A good sign for sure! We bought, baked and ate a lot of frozen pizzas. Then, we made pizzas, froze them, ate them. Colleagues selling their goods in markets shared their experiences. Soon, should we even try became how could we make it happen?

We rolled our mobile wood fired oven into our Production Kitchen, finding it a permanent home. Then 2020 happened. We realized it could be a bit of time before we welcomed guests back to our dining rooms. We didn’t want that to mean they couldn’t experience our pizza. The push to bring a frozen pizza to market began in earnest.

Using the same methods and quality ingredients we use in the pizzerias, we launched with fan favourites: Margherita, Pepperoni and Salsiccia. As always, the pepperoni and sausage are made in house. A few months later, we added the vegetarian Capricciosa Rosa – a savoury combination of artichoke hearts, olives, mushrooms, red onions and mozzarella. You can find Prima Strada frozen pizzas in the pizzerias, along with our house made gelato, tiramisu, chili oil and more. You can also pick up our frozen pizzas from Cow-Op (https://cow-op. ca), in Langford at HOB Fine Foods and in Victoria at The Market Garden and Pepper’s Market.

Making a Prima Strada frozen pizza is easy! Heat your oven to 475 degrees and slide your pizza onto a stone or directly onto the oven grate. In a few short minutes, your pizza will be ready to enjoy! If you’re like me, and occasionally get distracted in the kitchen, you might find a thawed frozen pizza cooks faster and maybe even better (that’s what I tell myself)!

Want to customize? A few additions are always welcome – remember, a Neapolitan pizza focuses on the quality of ingredients from the dough to the toppings. You don’t want to overtop! A few slices of salami on your Margherita, that’s A-Ok! Want to make a Rucola e Crudo at home? Simply add sliced prosciutto and a handful or 2 of arugula to the Margherita. Ham to the Capricciosa Rosa? Certo! We’re happy to provide a “foundation” for you to build on, creating your own custom and delicious pizza at home. Buon appetito!

Pizzeria Prima Strada

4-1400 Cowichan Bay Road, Cobble Hill Valley View Centre Upper Level Open Wednesday - Sunday pizzeriaprimastrada.com

Sloppy Joes

Ingredients

1 lb. lean ground beef

½ cup finely chopped onion

¼ cup finely diced green bell pepper.

¼ cup finely diced celery

1 tablespoon minced garlic

1 tablespoon of Baklouti Fused Olive Oil

1 6oz can of tomato paste

2 tablespoons of water

2 tablespoons of A-Premium Balsamic Vinegar

1 tablespoon of Neapolitan Herb Balsamic

Vinegar

Salt and Pepper

6 hamburger buns split and toasted.

Method

In a large skillet heat Baklouti Fused Olive Oil, cook beef (add a pinch of salt), onion, celery and bell pepper until meat is brown and vegetables are tender, stirring to break up any meat. Drain off fat.

Stir tomato paste, water, garlic, balsamic vinegars into beef mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Serve on rolls.

It’seasy to see why raising chickens for their eggs is such a valuable part of the Cowichan Valley food system; With some careful tending, these lovely birds provide reliable food for the community. We want to share the stories of two small farms raising chickens for eggs here in the Cowichan Valley: Lockwood Farms, in Cobble Hill, is a commercial organic egg producer licensed by the B.C. Egg Board. This means that their solarpowered facilities meet the highest food safety and animal welfare standards. It also means that the eggs go through several steps before being packaged. The process begins with collecting eggs and loading them on a sorting table. In the “candling” booth, back lit eggs move along a semi-automated conveyor, while the operator inspects them for cracks or abnormalities. Then it’s time for an ‘egg-stra’ special bath, where eggs are brushed and washed with hot water. They are then transferred to cartons and sent on their way. Lockwood hens have a soy- and corn-free diet that includes plenty of insects, so you know the eggs are super nutritious!

Fresh Eggs from Family Farms

Fraserfield Farm is a historic property in south Cobble Hill. The farm was originally established in the early 20th century by a former WWI soldier and cabinet-maker, Mr. Makepeace. He planted apple trees, and farmed strawberries. Although nothing remains of the house he built, there are still flowers that pop up each spring in the old garden. The property was later tended by the Fraser family. In 2016, the Heugh family bought the land and re-established a small farm operation, retaining the “Fraserfield” name. The Heughs are dedicated to keeping this piece of Cobble Hill history alive. They have a growing flock of free range Hy-line browns and Bovans chickens. Their children help take care of daily feeding, collecting, and packing eggs for their roadside egg vending machine.

You might be surprised to learn that there are twelve Cow-op member farms that sell eggs, with year-round availability! You will find several options, including brown and white eggs, speckled or blue-tinged eggs, pullet eggs (small eggs from young hens) and even duck eggs. These unique offerings all come with their own story!

Visit www.cow-op.ca/blog to read more stories from our local producers. LOOKING

By Tamra Nash Images courtesy Fraserfield Farm

We grow plenty of them!

t.250-710-6135

West Coast Shellfish

We are spoiled here on the West Coast in our bounty of amazing shellfish. Many of the commercial species we raise here were introduced from other parts of the world but they have found a home here in local waters. The ocean waters flowing down the coast from northern climates are rich with nutrients and very cold. This makes the prime areas for shellfish production around the mid-zone of Vancouver Island. Cold waters are necessary for fine flavours and nutrients are necessary for rapid growth and healthy shellfish.

Seafood aquaculture (unlike salmon) is an industry that has largely been deemed sustainable and provides little harmful impact to the local environment. Shellfish need clean, nutrient filled water and not much else. They are, however, subject to the effects of dangers like pollution and red tide. Also called Paralytic Shellfish Poisoning (or PSP), red tide is a population explosion of tiny toxic plankton (usually in the warmer months). When a red tide warning is posted in an area, the harvest of shellfish is banned until the levels of toxin is reduced to a safe level. All commercial shellfish in BC are tested to determine the safety of our products.

Most of our local oysters are variants on the Japanese Oyster (Crassostrea gigas) that has been cultivated in our waters for decades. Oysters are marketed by a variety of names. The name might refer to the growing region (as in Chef Creek), the growing technique (ie. Tray-raised Miyagi) or perhaps the co-op that markets it (ie. Pacifc Kiss Oysters or Fanny Bay). They are available live in shells or shucked in containers.

Local clams were a special food source for the local First Nations peoples. They harvested many varieties of clams and cockles, some were wind dried and kept for use in the winter, some were baked in fire pits covered with seaweed for use in celebrations and Potlach ceremonies. Most of the clams we see in the market today are Manilla Clams (Venerupes phillipinarum), an introduced species that is known for its tender meat and small size. We also occasionally see the Little Neck native clams (Protothaca staminea) mixed in a batch of Steamer clams, but the Manilla clam dominates the fresh Market in BC.

Mussels are another special treat from our local waters.

The common wild blue mussel (Mytilus trossulus) is abundant on rocks and shorelines all over the island. Many commercial mussel farmers have selected the Mediterranean mussel (Mytilus edulis) and a new hybrid the golden mussel for local cultivation.

We are very lucky to have amazing shellfish in our markets and March is the peak of the season.

Spring Break Fun

Estuary Nature Centre

The Cowichan Estuary Nature Centre overlooks the estuary in Cowichan Bay, vital habitat for birds, salmon, shellfish, and diverse inter-tidal life in Quw’utsun traditional territory. The Centre’s marine aquarium/observation tank is popular with children and families to meet up-close with colorful, quirky intertidal creatures and volunteers to tell their stories and help find those good at camouflage. There’s the “Connecting the Drops” watershed exhibit; a story map with a narrated journey from the last ice age to the present in the Cowichan Valley; microscopes, telescopes and birds and wildlife to see from our interpretive trail and viewing tower. 1845 Cowichan Bay Rd, Cowichan Bay. Visit www. cowichanestuary.ca

Lunch At Leeward Coastal Cafe By True Grain

Cowichan Bay’s newest waterfront cafe nestled alongside True Grain, Leeward is your destination to sip and savour while staring out at the majestic beauty of Cowichan Bay. Enjoy a wide assortment of specialty coffees, delicious breakfast and lunch sandwiches, and a plethora of fresh baked goods from the award-winning bakery next door. 1737 Cowichan Bay Rd, Cowichan Bay, 250 597-0034

IN COWICHAN BAY!

Boat At The Maritime Centre

The Cowichan Wooden Boat Society is pleased to offer Children’s Boat Building. Over the years the boat building dedicated spot has been held in the second pod along the pier, recently named after longtime member and volunteer Len Mayea. The wood for these fun crafts is generously donated by Victoria Truss of Cobble Hill. As construction continues along the pier our boat building station is located on the new addition the Patio Portal. Children are welcome to come down Wednesday through Sunday 10am to 4pm to construct their own boat to bring home. 1761 Cowichan Bay Rd, Cowichan Bay www.classicboats.org

Organic Baked Treats From True Grain Bakery

An unparalleled bakery experience awaits you where everything is made by hand from scratch using organic flour farmed & milled in British Columbia. True Grain is a destination for ancient grain loaves made with freshly stone milled flour, handcrafted pastries made using organic butter, and a dizzying assortment of delicious cookies. Stop by for a treat while exploring all that the Bay has to offer! Open Wednesday-Sunday, 8am-5pm 1735 Cowichan Bay Rd, Cowichan Bay Village. www.truegrain.ca

Spring Break In Cowichan Bay

LIVE MUSIC SATURDAY NIGHT!

7 Nights a Week Dinner Service 5pm - Close Sat Lunch /Sun Brunch 11 am - 2 pm

Appy Hour Fridays at 4-5pm

Appy Hour Saturdays & Sundays 3-5pm

MARCH TABLE D’HOTE

Sunday - Thursday 2 courses $39 I 3 courses $49

Wine Pairing 3oz - $15.00 5oz $25.00 taxes and gratuities not included no substitutions

PAN SEARED SCALLOP carrot cardamon coulis, citrus butter glaze, grilled mushroom, shaved radish, fresh sprouts or

SHAVED APPLE, ARUGULA & TURNIP SALAD fresh goat cheese & mustard vinaigrette

COCOA, COFFEE & BOURBON GRILLED

PORK CHOP sweet potato brunoise, beet puree, cider & caramelized onion chutney or

KILRENNY FARM FRESH PASTA grilled mushrooms, leeks, root vegetables, garlic confit, white wine & browned butter sauce

CHÔMEUR

Maple caramel cake, toasted pecans, coconut crème anglaise

1701 Cowichan Bay Road, Cowichan Bay Reservations (250) 748-3714 www.themastheadrestaurant.com

Discover Coastal Treasures At The Arthur Vickers Gallery In Cowichan Bay

F or fifteen years the Arthur Vickers Gallery has called the Seaside Village of Cowichan Bay home. A destination to be discovered, the serene gallery held within an old shipyard is inviting and memorable.

Arthur’s works of art with their glowing imagery tell the stories and teachings of his ancestors, capturing the past for today and held for future generations, these inspiring works are the essence of creativity and visual storytelling.

1719 Cowichan Bay Road, Cowichan Bay Waterfront (250) 748-7650.

SPRING WHALE & WILDLIFE ON THE SALISH SEA

Early spring on the Salish Sea is a prolific time of year for whale and wildlife encounters. The Pacific herring spawn, an annual event where millions of herring lay their eggs on coastal kelp and seaweed, provides a crucial food source for marine mammals such as orcas, seals, sea lions, and humpback whales, and plays a critical role in the health of the Pacific Northwest marine ecosystem. The Pacific herring spawn draws large aggregations Pacific Harbour Seals, California Sea Lions and Steller Sea Lions to our waters. This spring spawn also attracts Biggs Killer Whales (mammal eaters) who arrive every year at the same time to predate on the seals and sea lions. It’s amazing to witness the full circle of life created by the Pacific herring who are truly a keystone species on our coast. Our whale and wildlife adventures start running daily on March 4th 2023 from both our Cowichan Bay and Parksville locations. We have excellent sighting in the early spring from both departure points on Vancouver Island. Ocean EcoVentures is the most centrally located Whale and Wildlife Adventure Company on Vancouver Island with the highest sighting of Killer Whales in