October 2020 Issue 143 by Cowichan Valley Voice

owichan

2020 OCTOBER ISSUE 143

50KM LOCAL FOOD CHALLENGE I COWICHAN WINE TIME I AUTUMN ARTS NEWS

October 2020 Issue 143 Cowichan Valley Voice Magazine Publisher Richard Badman Editor Sheila Badman Contact us at: editor@cowichanvalleyvoice.com 250 746 9319 6514 Wicks Rd, Duncan BC V9L 5V2 Visit us online at www.cowichanvalleyvoice.com Distribution Proofreader Calendar Richard Badman Diana Pink Angela Sheppard Advertising Enquiries Please Contact Adrienne Richards 250 510 6596 e-mail adrienne@cowichanvalleyvoice.com Next Ad Deadline October 15 for November 2020 Issue 144 *Non Profit Community Ad Rates available please enquire. COMMUNITY CALENDAR LISTINGS ARE FREE! Next EVENTS DEADLINE October 15 for November 2020 Issue 144 E-mail: Date, Event Title, Time, Location and Cost w/ subject “EVENT” to events@cowichanvalleyvoice.com Cowichan Valley Voice Magazine reserves the right to, omit and/or edit submitted listings due to space limitations SPECIAL THANKS TO FOLLOWING VALLEY VOICES Cynthia Montgomery, Sonia Furstenau, Craig Spence, Lynn Starter, Sophia Jackson, Bill Jones, Tamu Miles, Brad Boisvert, Sarah Barnes, Chris Turyk, Leeann Froese, Karen Bernard, Kadie Smith, Emma Barrett, Niki, Ashley Stevenson, Jean Cardino, Grant Easterbrook, Kathie Tenold, Hanna Elise, Rose Wagner, Denise D’Fantis, Susan Down, Donavon Rose, Cathi Jefferson, Kelvin McCulloch, Miyo Stevens, Icel Jane Dobell, Nancy Wesley, Wendy Robison, Jasmine Oberste, Sarah Allan, Mike Raino, Dr. Gordon Levin, Helga Feichtinger, Tracey Hanson, Debbie Wood, Jennie Stevens, The lovely Georgia Nicols, Nicolette Genier, Cindy Jolin and the Wonderful Staff at the Community Farm Store. We welcome your story ideas & photo submissions; however Cowichan Valley Voice Magazine reserves the right to omit and/or edit all submissions for space, clarity, content and style. Please send a query e-mail with your suggested topic prior to sending your article as space is limited and may not always be available. The opinions expressed in Valley Voice Magazine do not necessarily reflect those of the editor, publishers or other contributors. Valley Voice Magazine is distributed through 450 + select locations throughout the Cowichan Valley- Malahat, Mill Bay, Shawnigan Lake, Cherry Point, Duncan, Cowichan Bay, Crofton, Chemainus and Salt Spring Island and to Cowichan Lake, Ladysmith, Victoria, Tofino and Parksville Cover Image: Sparky The Buckerfields Cat courtesy artist Bev Herriot I am employed at Buckerfields as the Receiving Clerk, and am always looking for new subjects to draw - my inspiration for the drawing was when I was shown the original photo I thought it summed up Sparky perfectly – he is the centre of the news and spotlight at Buckerfields! Email: bradnbev@shaw.ca bherriottfineart.wixsite.com/portfolio

INTERESTED IN BEING PART OF OUR PAGES? FOR A 2020 AD RATE CARD CONTACT ADRIENNE at 250 510 6596

adrienne@cowichanvalleyvoice.com

OUR COMMUNITY October Events 5 In Service of Our Community 8-9 Fall into Harvest Season with These Local Favourites 12 Blundstone Turns 150 33 Wild Wings Nature & Arts Festival 36 “It Takes a Village to Raise a Child 37 Great Change Begins Small 48 Viridian Energy Co-operative 56 October 24th Election Time in BC Again 61 Old Oil And Gas Wells Find New Life With Renewable Energy 68 October Forecasts 69 Directory 70-71 LOCAL FOOD & DRINK Can You Taste the Terroir? 6-7 The Traditions of Breaking Bread 12 Cauliflower of the Forest 16 Duck Fatt 18 Party Squash 19 Harvest Time 20 -21 Thanksgiving Pairings 22-23 Putting The “Estate” In Winery 24 Cow-Op is Growing Again! 27 Ten Years of Growth 29 Gratitude for Local Food 31 Citrus and Herb, Brined and Roasted Turkey 34 Chocolate Pearl 39 HOME, FARM & GARDEN Garlic: Best Planting Practices for a Bountiful Harvest 17 Celebrate Fall With One of a Kind Pumpkin Florals 32 New Student Gardens at Sunrise Waldorf School 54 Laundry Stripping, What Is It and Should you Try it? 60 LOCAL ARTS Namaste The Reality of Abstraction 10 The POG Show 11 Gail Maier At Little Bird Gallery 38 A Collective Name for Artists 42 Capturing Memories Through Commissioned Art 43 New Arrivals Cast a Warm Glow at Aquamaris Art Gallery 44 October Arts Events 45 Call for Submissions 46 Shop Local Private Cowichan Artisan Studio Experiences 47 The Clay Hub 49 Nan C. Designs Felting Classes Are Now Online 52 Valley Actress Makes it Big in United States Anime Scene 66 BODY, MIND & SOUL A Haunted October 35 Wool Slipper Liners 40 Gearing Down into Autumn 41 The Effect of Oral Health on Systemic Health 58 Lymphatic Release Technique 59 Why We Should Read 62 PETS, RECREATION & NATURE Zuul - Destroyer of Shins 53 What’s Lurking in Your Hot Tub? 57 Lucky Dog: Frightened Dogs 64 Sparky the Buckerfields Cat 65

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Namaste H Barry StrasbourgThompson featured Artist 114pm Wed-Sat Rainforest Arts 9781 Willow St, Chemainus rainforestarts.ca Runs to 11/14

Sunrise Waldorf School is accepting applications for Kindergarten. A warm loving and nature based environment for children. Contact admissions@sunrisewaldorfschool. org 250.743.7253 Ext 22

Deerholme Mushroom Dinner: Lombardy Italy 4830 Stelfox Rd, Duncan Reservations 250 748 7450

Zuul Destroyer of Shins & Ferrisaurus First Dinosaurs Unique to BC Cowichan Valley Naturalists’ presentation Dr. Victoria Arbour Vertebrate Paleontologist email cmilo@telus.net for Zoom link

Unblocking your Creativity art therapy for artists 1010:45am Zoom Register at Cowichanvalleyartscouncil.ca FREE

WildWings Nature Arts Exhibition 7 days a week Just Jakes Restaurant 45 Craig St, Duncan FREE

OCTOBER EVENTS

Printmakers Only Group annual show Cowichan Valley Arts Council Annex 2687 James St, Duncan 02/03 Living in Lockdown group art show artistic reflections on the pandemic at the Cowichan Valley Arts Council Gallery 2687 James St, Duncan cowichanvalleyartscouncil.ca

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CVRD Housing Needs Assessment Questionnaire wwww.cvrd.bc.ca/HousingNeeds

Celebrate Somenos Family Day 12-3pm Somenos Marsh Open Air Classroom off of Hwy 1 By Donation

Float in a Boat 10-3pm Somenos Lake by Donation

Cowichan Make a Difference Day 10-3pm Bings & Menzies Creeks, FREE

15-21 elections.bc.ca

Naturalist’s Talk Agnes Lynn: Integrating Native Plants into the Garden 9:30am cmilo@telus. net for Zoom link Nest Handwovens Fine Weaving Show & Sale 10-5pm Little Bird Gallery 165 Station St, Duncan FREE Runs to 02/18

The Nature of Cowichan Photo Contest Wed-Sat 11-9pm Ainslie Restaurant 161 Kenneth St, Duncan FREE

Elections BC Advance polls open

New Canadian Tea Launch & Ceramic Artwork online & Teashop 8350 Richards Trail Westholme westholmetea.com Thanksgiving Themed Lunch Community Farm Store Café 10-3pm 2-5380 Hwy 1 Duncan 250 748 6227 Wild Weaving Workshop Coiling w/ Scotch Broom 1-6pm Cowichan Green Community Boardroom 360 Duncan St $75 www.wildwingsfestival.com

Art Bubble@2 Monthly art discussion group Cowichan Valley Arts Council Studio 2-2:45pm Call to reserve a spot 250 746 1633

BC Election Day. Get out and vote! elections.bc.ca

Elements 28 Artists working in Clay Metal Wood & Basketry Portals 2687 James St, Duncan cowichanvalleyartscouncil.ca Runs to 11/14

The Art of Dennis B Del Torre: Conversation Starters & Show Stoppers Mixed Media Creations Cowichan Valley Arts Council Annex 2687 James St, Duncan cowichanvalleyartscouncil.ca

Happy Halloween!

Can You Taste The Terroir? Cynthia Montgomery is a concerned citizen who loves living in the Cowichan Valley

suspect many people’s first revelation concerning the excellence of fresh, local produce is when they taste a just-picked tomato. Ripened on the vine, basking in full sun until it’s soft and almost squishy, the richness and complexity of flavour of such a tomato will never be found in any supermarket. I’ve noticed that the same tomato variety, grown in different regions, can taste very different. Can it be that, just as grapes reflect their ‘terroir’, (soil, topography and climate), so too do tomatoes gain a particular flavour from the environment in which they are grown? When we eat fresh, local produce, we are tasting our Valley. If you can’t grow your own, there are still many ways to access local food. One complaint I hear is that it’s too expensive, costing more than you will find in supermarkets.

True enough. But if you can only afford to buy one locally produced food item, I urge you to try free-range eggs. (Not free-run.) The beautiful, large orange yolks, thick and luscious, have an indescribable saucy richness. The whites of a very fresh egg sit up high in the pan, instead of running all over in a watery mess. They also whip up beautifully for baking. If you have never tried a truly fresh free-range egg, you are really missing out. But be warned: once you try one, you may never go back. And that tasty, fresh produce is also more nutritious! Here’s an easy test you can do in your kitchen to compare whether a truly fresh apple contains more Vitamin C than one storebought. Which do you think will win? 1. Dissolve 2 teaspoons of cornstarch in 2 cups of cold water, stirring, and heat to bubbling. Cool. 2. Fill each of two glasses with 1/2 cup of water and mix in 1 teaspoon of the cornstarch solution. Stir again.

3. Into glass #1, add 2 tablespoons of a supermarket apple, grated. In glass #2, add 2 tablespoons of a fresh, local apple, also grated. Stir. 4. Take a bottle of Tincture of Iodine (available at most drugstores) and using an eyedropper, drip one drop of iodine into each glass. Stir or swirl until the blue colour disappears. 5. Continue, drop by drop, into each glass, stirring or swirling each time, letting the blue disappear, until the liquid in one glass remains blue, even after swirling. 6. The glass that first remains blue is the loser! The more drops of iodine that are needed to cause the liquid to stay blue, the more Vitamin C is contained in that sample.

Also, since safety is so important, consider that the produce, meat, bread, cheese and eggs you purchase locally have probably been touched by only two or three sets of hands before they touch yours. Tastier, more nutritious, safer-and you’re giving a leg-up to a local farmer or baker so they can keep on producing for our benefit. Sustainability --the ability to live within one’s resources, is one of the Green Party’s six core values. Our community is far more sustainable, cohesive and resilient in worrying times when we consume our own produce and products and trade with our own local businesses. So many reasons to eat fresh and local food! Bon appetite!

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n the last 3.5 years as your MLA, I have worked tirelessly in service of our community. The BC Greens put principle ahead of politics to collaborate with the other parties, even though we don’t agree with them on everything. Sadly, this is not a common practice in the BC Legislature. The political structures we have in place reinforce hyper-partisanship, perpetuating the myth that this is ‘just how politics is done.’ Unfortunately, this kind of politics has reared its head again, as a completely unnecessary, irresponsible early election has been called in the middle of a pandemic simply because it might benefit one party’s political fortunes.

John Horgan and the B.C. NDP had a responsibility to govern, not play politics. We have two overlapping health emergencies, we spent days and weeks this fall gasping for breath because of smoke from climate fires, our kids are navigating an entirely new way of being in school, and COVID-19 cases are rising. This was not the time to dissolve government, to leave a province leaderless for over a month in hopes of securing more power - this is a time when we need our Ministers of Health and Education to be working alongside our Public Health Officer to do all they can to protect the health and well being of the people of British Columbia. By calling this election, John Horgan and the B.C. NDP have stepped away from their responsibility to govern.

In Service To Our Community: How We Create Successful Outcomes They have succumbed to the old ways of doing politics, even in this new and altered world that demands that we come together to survive and thrive. The BC Greens have proven that we can do politics differently, and we can have tremendous success while doing it. We have been able to offer an alternative to the divisive politics in this province, and shown how effective government can be when it makes decisions based on evidence and the public interest. This approach has yielded results: We banned big money, reformed the lobbying industry, and made crucial changes to environmental

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protection and oversight laws; We championed professional reliance reform, including new legislation to provide better oversight and evidencebased decision-making in the approval of development projects; We passed the Declaration on the Rights of Indigenous Peoples Act, which represents an important opportunity to do things differently and move forward together on reconciliation; And as MLA for Cowichan Valley, I have worked with the community to ensure that we will have a new hospital, a new high school, a hospice, and the engineering study underway for a new weir to better protect the Cowichan River. And we are just getting started. With your support in this election, and with your vote on October 24, we will continue to make British Columbia and BC politics better.

Barry StrasbourgThompson can trace the lines of his artistic heritage back a long way. Seated in his new studio and gallery space in the Chemainus Community Market, he cites a lineage that goes back three generations and more. “My grandmother had her arts certificate at fifteen, her teaching certificate at sixteen,” he said. “But in those days, women artists were not accepted into the Royal Academy,” he added. Which meant she ‘flunked’ her submission for entry due to ‘one tiny flaw’. Things have improved on that front since, but making a go of it is still an everyday challenge for artists of every gender, in any genre. But, Strasbourg-Thompson has been self-employed as an artist full time, since taking the leap after completing his longpostponed arts degree some 20 years ago. His October-November Namaste show at Rainforest Arts – RainForestArts.ca – will display the creative output of an abstract painter and workshop instructor, whose passion is the translation of inner vision into line, colour and structure. Strasbourg-Thompson describes himself as a process painter – he doesn’t have a definite idea what’s going to emerge when he sets out to do a work, but he sets out from a point of inspiration. “I’ll start with a basic form, and experiment with that form,” he said, surrounded by his Namaste canvases. “The Namaste series started out as a meditative image based on a Celtic Cross. The form of the Celtic Cross became the form for the paintings and it expanded into everything that’s there, it’s in every one of the paintings, different expressions of it.” Overlaying is part of his study, an approach to art he learned

Namaste, The Reality Of Abstraction from painter Lucy Lappard. The Celtic Cross is an iconic image, overlaid by Strasbourg-Thompson’s 21st Century responses to it as a meaningful, historic symbol. “I take images from art history, pre-history – there’s a piece here that’s got a triangle in it from 25,000 years ago – so I’m overlaying some contemporary painting ideas, and new materials onto ancient images.” Pleasure is in the eyes of the beholders, as far as Strasbourg-Thompson is concerned, and it’s their pleasure he hopes to activate. “I expect them to experience pleasure,” he said. “That’s

what my definition of the goal of art is, it’s pleasure.” That can be stimulated by vibrant colours, shapes, social commentary, all sorts of artistic ‘values’. Is he succeeding? StrasbourgThomson thinks so. “This work is not everybody’s cup of tea,” he said, “but the majority of people who are coming through here are commenting how much they enjoy it.” So you be the judge. Drop into Rainforest Arts, 9781 Willow Street, for the Namaste show. Hours: Wednesday to Saturday, 11 AM to 4 PM. craigspence.ca

Update Your Fall Wardrobe - with NEW Eco Friendly Fashions

BIG selection of natural products, cosmetics, 9738 Willow St, Chemainus 250-246-9838 organic produce and so much more! Hours Mon-Sat 9am-5pm • Closed Sun & statuatory holidays 10

REIKI WELLNESS 250-743-8122 Debbie Shkuratoﬀ Reiki Master-Teacher-All Levels Usui-Karuna-Komyo-Seichim

THE POG SHOW Portals Gallery in the Community Centre at 2687 James Street, Duncan runs until October 3

he Printmakers Only Group invites you to their annual show for 2020. Four like-minded artists formed the group in 1989 and all four of those artists are still productive members. This year’s show will centre around the theme - “The Four Elements - Earth, Fire, Water and Air.” The group has a membership, on average, of twelve to fifteen printmakers that have a diversity of selftaught artists as well as fine arts professional. Their works include printmaking techniques such as etching, monoprint, monotype, woodcut, linocut, drypoint, mezzotype and other surprises. The POG mandate has always been to exhibit their work and to help enlighten, educate, and or introduce the public

to the aspects of original printmaking versus various forms of commercial reproductions. This year’s show is very colourful and represents the work of twelve of our members exhibiting hand-pulled original prints. These members include Charlotte Haggart, Beverlee McLeod, Edie Miller, Janine Duns, Jim Malo, Lynn Starter, Kathie Fielding, Susan Bigotte, Trudy Kungold Ammann and Susan Law. Some new techniques were explored by some of our members this year. CVAC galleries reopened their doors on September 8, 2000. Thanks to the Portals gallery the group is able to exhibit their latest works. The gallery intent: “Through art and culture we illuminate inner lives, encourage new ways of thinking and inspire spectacular potential” allowing the artists to express their creativity and show their diversity. Come join us for a graphic visual experience.

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Upcoming EVENTS Deerholme Mushroom Dinner: Lombardy Italy

October 17 Wild Mushroom Foraging Workshop

November 7 Deerholme Mushroom Dinner: Japan

November 14

For full details visit www.deerholme.com

BY RESERVATION ONLY

4830 Stelfox Rd, Duncan

For ReservationS 250 748 7450

Submitted by Lynn Starter

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Discover the Magic of Fall

Take in the Fall colours of Cowichan Bay with a guided kayak tour

s summer draws to a close across Vancouver Island, Cowichan, the “land warmed by the sun”, comes alive with the flavours and colours of the harvest season. The warm autumn sun falls on the orchards, filled with ready-to-pick apples. The vineyards burst with grapes ready to harvest and turn into new batches of award-winning wine. The earthy tones paint the Valley, trails and mountain peaks a calming golden hue. All across the region, the 800+ farms brim with deep colours of fruits and vegetables, ripe for the picking. Bring the Harvest Home Thanks to the surrounding mountains, a mild climate, and fertile soil, Cowichan has Canada’s longest growing season, and has become known for its produce, with fresh items that can only be grown in the region, and yes….radishes and beets the size of your hand. The Duncan Farmers’ Market is a favourite weekend pastime of residents and a great spot to pick up local food, wine and spirits, and baked goods from the over 250 small business vendors that come every Saturday to share their wares. It’s Canada’s only year-round outdoor market and fall is the best time to get your hands on all the produce the region has to offer. Head in any direction from the Duncan Farmers’ Market and you’ll find endless farm stands nestled off the main roads. With the rise in popularity of small-scale agriculture, these spots can get quite busy on the weekends, so if you’re looking to plan a trip, Cowichan Green Community has a map of all the farm stands and working farms you can visit during your stay. Want to Grab a Drink? Remember that rich soil we mentioned? Aside from providing great growing conditions for food, it also

the region is the many familyowned restaurants that call Cowichan home. Here, you’ll find dedicated and passionate chefs who build seasonally inspired menus around local offerings. At Ma Maison in Chemainus, chef Lauren Cartmel serves baked goods and lighter, deli-style meals inspired by the region’s fresh ingredients, mixing flavours like peaches and corn to create one-of-a-kind dishes.

Fall into Harvest Season With These Local Favourites

provides great growing conditions for cider apples, wine grapes, and more that have fostered a thriving beverage scene, helmed by dedicated owners who are committed to the tenets of Cowichan: locally owned, locally grown, and locally made.

In fact, Cowichan wines are so unique, that the region was recently recognized as a new sub-geographical region of wine, the first time in B.C. that a region outside of the Okanagan was given such a distinction. In Fall, you can visit the wineries to see the harvest in action as acres of grapes are taken in to be “crushed” and turned into new batches. Stop by Blue Grouse Estate Winery and you may even catch winemaker Bailey Williamson crushing grapes the old fashioned way.

Cowichan is also home to three incredible craft breweries, featuring seasonal brews with unique flavours like cranberries and lemongrass, one brewpub, two top-tier cideries, and three distilleries. The apple orchards at Merridale Cidery and Valley Cider are favourite spots to spend an afternoon for lunch and a glass of local, seasonal cider, as the sun hits the plump red apples that hang from the acres of trees. Kid-friendly breweries? Yes, it’s a thing. Stop in at local favourite Riot Brewing in Chemainus and take in a game of Pinball as you enjoy a pint. Comfort Foods A natural extension of the abundance of local produce in

There’s so many incredible hikes in Cowichan where you can relax and enjoy the views, like this one in Stoney Hill Regional Park.

Head out to picturesque Genoa Bay to visit the Genoa Bay Café for their signature calamari, made with local Humboldt squid. Rare in B.C. waters, Humboldt squid call the warmer waters around Cowichan Bay home and have been a staple on the menu for years. In the colder weather, warm up with a cup of their famous seafood chowder, made from scratch in a simple, yet elegant style. It’s comfort food done in the best way! Take in the Fall Colours Experience the reds, yellows, and oranges of fall through Cowichan’s stunning scenery. In autumn, the valley lights up with deep shades that reflect the low fall sun and glow a golden hue. Cowichan is home to over 170 hiking and biking trails that cover 180 kilometres across five mountains. From even-terrain trails like the Chemainus Lake Loop trail or the Holland Creek Trail in Ladysmith, to the more steep - and very popular trail up to Mt Tzouhalem, offering breathtaking views of Cowichan Bay below. Be sure to keep an eye out for wildlife and the rare and protected Garry oak trees! Harvest season is a special time in Cowichan when the best of what makes the region so special is on full display. Just 45 minutes north of Victoria, you can find new favourite spots, locally owned, locally grown, and locally made. Submitted by Kadie Smith

Village Centre, Cowichan Bay - Open Tuesday - Sunday 8am - 5pm

The Traditions of Breaking Bread Submitted by Sophia Jackson

ince Neolithic times, wheat and bread has held a sacred role in human societies. Sacred is a big word, but when you imagine how our ancestors were reliant on each harvest for their community’s survival, a kernel of grain takes on larger significance. In today’s modern world, disconnected as we are with where our food comes from, it’s easy to fall into the habit of seeing bread as just another product, a food item made up grams of carbs and proteins. Too many of us spend no time in gardens, let alone time standing in a wheat field, contemplating the wonders that will feed us through the winter. Thanksgiving is when we gather with family and friends, those we hold near and dear to us. This time of year presents us with an opportunity to re-learn some reverence for the things that truly nourish us. A perfect time to institute new traditions in the sprit of old gratitude. The word companion comes from Latin com- “with” + panis “bread.” The traditional practice of “breaking bread” is an acknowledgement of our collective need for friendship, trust and safety, all of which live in the moment when we share our food.

If you’ve accepted the challenge of eating within 50km for your Thanksgiving meal, you’re on your way to creating the new customs that can elevate the spirits around your table. It can be as simple as passing a tear-and-share centrepiece at the start of the meal. As each person tears their piece of bread, they’re invited to share something for which they are grateful. Or you can get elaborate with your grain choice and present a hearty loaf of spelt or rye on a wooden board. The board is passed around and the slices are cut with the same outpouring of appreciation. At True Grain, we value this cycle of farmer-miller-bakercommunity. We recognise it as doing more than filling a gap in a marketplace, rather it provides an access point to bread as it used to be – handcrafted using locally grown and milled grain. On paper it seems a simple process, but we know it’s rooted in something deeper. We hope you’ll make bread a central part of your 50km Thanksgiving feast. When you’re gathered at your table, take a moment to look at your bounty and calculate how many hands it took to create your meal. We promise that your food will never taste so good. Image; True Grain Tear and Share centerpiece

To my many valued customers As we all continue to move forward in these uncertain times we must still remember there is beauty, great fullness (and great local food) all around us. Lisa’s Own has been a local food producer and business for over 30 years in the beautiful Cowichan Valley - I support local farmers and growers and then pass the products onto you in my wonderful line of products and preserves. I am excited to announce that Lisa’s Own has a new online shop www.lisasown.com and a contactless pick up stand so you will still be able to include my wonderful products at your next small gathering, dinner party or special night. You may also contact me by email at pinklisasown@gmail.com or 250~709~9383 Stay safe, be kind and thank you for supporting local

Lisa 15

Cauliflower of the Forest Bill Jones is an author, chef and food consultant Deerholme.com

Miso, Cauliflower Fungus and Barley Chowder

Recipe courtesy Chef Bill Jones, Deerholme Farm Cook the barley in advance (I use a rice cooker) you can also use white or brown rice. This soup works for many mushroom types, even the humble button mushroom.

Ingredients Serves 4-6 2 Tbsp grapeseed oil 2 medium carrots, peeled and diced 1 large onion, peeled and diced 1 celery stalk, trimmed and diced 1 Tbsp garlic, chopped ¼ cup miso 8 cups water or mushroom stock 4 cups cooked barley 4 cups sliced cauliflower fungus (or other mushrooms) 2 Tbsp Japanese soy (or light soy) 1 Tbsp sesame oil salt and pepper to taste

Method

In a stockpot, add the oil and carrots, onion, celery, garlic and miso. Saute for 1-2 minutes. Add the water and cooked barley, bring mixture to a boil. Reduce heat and simmer for 10 minutes. Once the mixture begins to thicken and the vegetables are cooked, add the mushrooms, season with the soy sauce, sesame oil and salt and pepper. Cook for 5 minutes or until the mushrooms begin to softer. Check seasoning and adjust if needed. Ladle into bowls and serve hot.

ne of my absolute favourite mushrooms is called the Cauliflower fungus. In our area this fungi is quite often found on the stumps of big, old fir trees that were cut earlier in the last century. As you walk through the second growth forest of the Island, you will often come upon massive stumps, up to six feet (approx. 2 metres) in diameter. When these old growth trees were cut they were many hundreds of years old and the bigger specimens are still slowly rotting in she forest floor a hundred years after they were felled. The Cauliflower fungus (Sparassis radicata) is a saprobic mushroom – meaning that it decomposes wood as it feeds on the decaying nutrients. It is part of a number of fungi that help recycle the products of the forest. When you find a stump producing the cauliflower fungus, you can often return year after year to the same spot to harvest the mushroom. Eventually the stump will break down, nutrients will be depleted and the mushroom will stop producing. Specimens can grow quite large with

individuals found over 10 lbs (approx. 5 kg). Usually they occur on the stumps of Douglas fir, often on the southern facing portion of the stump. The fungus looks like a big white ball of ribbons. The best specimens are pure white and as the mushroom ages, the colour chances to cream and finally browns as it slowly decomposes. The white specimens have a crisp texture and a pleasant mushroom flavor and a floral, intoxicating aroma. As the mushroom ages, it becomes a little bitter and worms often burrow into the base of the fungus. The cauliflower fungus is excellent sautéed but the mushroom shines when placed into a soup and briefly cooked. Cooking lightly in liquid helps retain the aroma and texture of the mushroom. The cauliflower fungus also have medicinal properties, with current research pointing to immune boosting properties and potential antitumour growth capabilities. When I find one in the forest, I usually take about ¾ of the specimen, the remaining stump with continue to grow and can be harvested at a later date. It is always a treat to find this beautiful Cowichan Valley mushroom!

With these tips you should be well on your way to gifting your friends and family with more garlic braids than they could ever use, come this time next year! Dinter Nursery has a great selection of garlic. Here is a list of varieties you can expect to see stocked on their shelves this year:

Garlic: Best Planting Practices for a Bountiful Harvest Tamu Miles, Freelance journalist, blogger, and office manager at Vancouver Island Gutter.

f you grew garlic this year, chances are you’ve already watched the leaves turn brown and wilt, cut the scapes when they began to uncurl, and you’ve harvested your aromatic bounty. Now you are onto the task of planting the cloves that will become next year’s bulbs. So it’s a great time to brush up on some of the best practices of this easy and fulfilling crop. In Canada, garlic is generally planted in the Fall to allow for as much root growth before the cloves go dormant over the Winter. Here on Vancouver Island, it is best to plant between the Autumnal Equinox and the first frost date. But before you plant, you need to think about soil requirements. Garlic needs deeply-cultivated, well-drained, rich soil with a ph of 6.4 to 6.8. Choose a bed that is low-maintenance weed wise, and add a couple of inches of compost and well-rotted manure. Raised beds with a row spacing of between 6” and 12” work the best. When choosing what kind of garlic to plant, don’t be afraid to experiment! Planting more than one variety means that you will still get a good harvest even if

Bogatyr: An easy to grow garlic with a rich garlic flavour, without spice or heat. Great in Italian cooking. 6-8 cloves per bulb.

one does poorly. Make sure that your seed garlic is of the highest quality and that you pick the largest cloves. The larger the clove, the larger the resulting bulb.

Duganski: Among the tallest garlic plants. Deep, pungent, fiery flavour that mellows to a pleasant aftertaste. 5-6 cloves per bulb.

Plant the cloves about 2” deep and about 6” apart with the peel intact and the pointy end up. To help keep weeds under control, cover the beds with 6” of seedless straw.

Metechi: A cold hardy, vigorous grower. Strong flavour, and long lasting in storage. 5-7 cloves per bulb.

As soon as the ground thaws in Spring, the cloves will begin to send up shoots. Fertilize every other week and water the equivalent of 1” of rain per week. Providing adequate moisture ensures that you don’t end up with stressed out plants and small bulbs. However, overwatering leads to disease and poor storage once harvested. Stop watering your garlic about three weeks before you harvest. Wait until about half the leaves have turned brown (lower portion) and half are still green (upper portion). If the weather is dry you can undercut the garlic to loosen the roots and let it sit for a few days before pulling it up. Dry your garlic in bunches in a well-ventilated area with good air circulation and keep it protected from rain and direct sun. To store your garlic harvest, hang in netted sacks/bags and store in a cool, dry, and well ventilated area.

Mexican Purple: Hot and spicy flavour, becoming milder when baked. 8-16 cloves per colourful bulb.

TIME TO GET THE GARDEN READY TO PLANT

GARLIC! www.dinternursery.ca

Planting garlic takes place in the fall. Stock up on our selection of Ready-To-Plant cloves!

Music: Cold hardy and great for roasting. Very hot when eaten raw. 4-7 cloves per bulb. Red Russian: A larger, cold hardy variety that grows great in northern locations. Strong flavour. 6-8 cloves per bulb. Elephant Garlic: Not a true garlic, but actually a variant of the garden leek. Very large, garlic-like cloves. Milder, sweeter flavour than garlic, and more palatable to some people when used raw. A great keeper. 4-6 large cloves per bulb.

Summer Harvest Serving local gardeners since 1973

250 748 2023

5km South of Duncan on Hwy 1

information properly.

Now taking orders for Turkey Roulade and Thanksgiving Dinner Box Call or email to reserve. 250 929-CURE (2873)

curemeatandcheese@gmail.com

Valley View Centre 5-1400 Cowichan Bay Rd

Potatoes Cooked in Duck Fat (Confit) Recipe Courtesy Chef Brad Boisvert Cure Artisan Meat and Cheese

Ingredients 1 1/2 pounds potatoes -Yukon, Nugget, red Potatoes 5 Fresh thyme sprigs 4 Garlic cloves, smashed 3 Bay leaves 4 tablespoons coarse salt 1 teaspoon cracked pepper 1/2 Lemon juice and zest 500ml Duck fat Method

Blanch potatoes. In a sauce pan combine all ingredients except duck fat. Cover with water. Bring to a boil. Strain Second cooking of Potatoes: (Confit) In a large heavy bottom skillet warm duck fat over low heat until melted. Add the blanched potatoes. Place in a 325-degree oven. Cook until fork tender and light golden brown. Can be made a day or two a head of time and just rewarmed. If so keep stored in the duck fat.

Delicious Duck Fat Something To Try This Thanksgiving...

s the weather gets cooler, out comes the cravings for richer fattier foods. Many fatty foods are good for us and we need them. Some examples of good fats, include pork and duck fat. The brain is about 60 percent fat and, therefore, needs fat in the diet. It is essential for proper neurotransmission, meaning the movement of information through our brain. Good fats also help to increase the speed and strength of the transmission and helps to maintain flexibility in cell membranes, repair damaged cells and helps in building new brain cells. If there is not enough fat in the diet, then our brain is not going to be transmitting

Join us Monday- Friday 11:30am -8pm Saturday & Sunday 10am - 8pm OPEN FOR DINE-IN, TAKE OUT AND DELIVERY! MILL BAY MARINA â&#x20AC;˘ 740 HANDY RD â&#x20AC;˘ 778-356-3568 www.bridgemans.ca 18

One way to add more fat to the diet is to cook with it. I was first introduced to cooking with duck fat in culinary school. I will never forget my first duck confit. I also learned that you can use it for more than just cooking duck legs. It has a high smoking point so it can be used for frying at 350 degrees to searing meats. Feeling a bit more adventurous? Try baking with it in pastry for your Thanksgiving pie. You can even pop popcorn or make your own mayonnaise with it. Because animal fats are more stable, foods cooked in them absorb less oil and less fat. At Cure we always stock high quality Canadian duck fat in the cooler. We render our own through a slow process. Call ahead and reserve to avoid disappointment. 250 929-2873 Lower level Valley View Centre, 1400 Cowichan Bay Rd, Cobble Hill Chef Brad Boisvert, Cure Artisan Meat and Cheese

Roasted Squash with Tahini and Chermoula Recipe Courtesy Barnes & Maracle

A boisterous side dish for 10ish people at your Thanksgiving dinner and can be easily adjusted for our vegan friends.

Ingredients

Party Squash

always make way too many side dishes for Thanksgiving dinner and I usually have an abundance of squash at this time of year. Sadly, squash never seems to get the recognition it deserves. Not like stuffing or mashed potatoes that surely get gobbled up come turkey time. Let’s make squash fun! It is possible, I know you might think I am crazy. Who would want to make squash fun?

I have always thought of squash as like an old reliable uncle that has no sense of humour. He is consistently there at Thanksgiving, jokeless and unseasoned, stoic and reserved unlike baked yams with marshmallows, the drunk aunt of Thanksgiving dishes. I am here to tell you that uncle squash can be a bohemian, he can be interesting and wild. Oh yes squash can be fun. Don’t be afraid of the long list of ingredients. This comes together quite easily, and if you don’t have sumac, don’t sweat it but you should go buy some because it is delicious!

Submited by Sarah Barnes

3 Acorn Squash or any squash that you grew too much of cut into 1/8th or nice chunky pieces 4-5 Shallots quartered Lots of garlic…probably a whole bulb minced Olive oil ¼ cup Tahini 1 tbsp light soy 1 thumb sized piece of Ginger 1 Jalapeno minced At least 4 lemons ¼ cup Greek yogurt ½ small package of goat cheese Fresh herbs! You will need a large handful of cilantro, mint and parsley Spices! You will need cumin, coriander, paprika, sumac and chili flakes Salt Optional but highly recommended - pomegranate seeds and toasted pumpkin seeds for garnish Pre heat oven to 375 This recipe has 3 stages marinate the squash for roasting, make the chermoula and make the tahini sauce. Sauces can be made ahead of time. In a small bowl combine 1 tbsp cumin, 1 tbsp paprika, 1 tbsp sumac, ½ tbsp chili flakes and ½ tbsp coriander, 8 lg garlic cloves minced, ½ cup olive oil, the juice from 1 lemon. Spread chunks of squash and shallots on a baking sheet pour spice and olive oil mixture and cover vegetables thoroughly. Bake for 35 – 40 minutes. To make Chermoula In a food processor blitz 1 large handful of cilantro, mint and parsley, jalapeno, 3 clove garlic and a lady’s thumb size of ginger, ¼ cup olive oil and the juice of 1 lemon, 1 tsp cumin and coriander. Sauce should be smooth not chunky add more olive oil if needed. Salt to taste. To make Tahini Sauce In a small bowl add ¼ cup tahini, 1 tbsp light soy, 1 clove minced garlic and the juice of 1 lemon and mix thoroughly. Add 1 tbsp Greek yogurt (optional) and slowly mix 2 tbsp olive oil until sauce is smooth. Sauce should last one week in fridge longer if you omit the yogurt. By now the most exciting squash you have ever made will be ready to pull out of the oven. Find the most colourful and ornate platter you own and pile the squash and shallots on top, Jackson Pollock the chermoula and tahini as wildly as possible, confetti with pomegranate, goat cheese, pumpkin seeds and any leftover herbs. Zest lemon on everything! Now pour yourself a glass of pink wine and serve to your guests. Don’t put it by the turkey or it will be jealous.

Harvest Time

aying harvest is an important time of the vineyard and winery is an understatement. Farmers toil endlessly to arrive at picking with tasty grapes in good health and with sugar and acids in correct proportions that are acceptable for premium winemaking. Winemakers clean their facilities top to bottom to insure a hygienic home for fruit once it arrives on the crush pad. Once fruit arrives ready for processing the winery the clock starts ticking. The decisions made at the onset of crush are pivotal in the direction the subsequent wines are stewarded in the winery before eventual bottling and sale. As I write this some Cowichan wineries have already begun to harvest the early ripening varieties and thus I raise a glass to the 2020 harvest. A second understatement would be to say that 2020 has been a challenge for the entire planet. Weather-wise, it has been a fairly classic growing season on the Island. We had a warm and dry early Spring, followed by a fairly wet June and early July resulting

in inconsistent flowering, lower fruit set thus a smaller yield. August warmed and September is at least as hot as we have ever experienced. At the beginning of September, we were hovering slightly below 2017 in accumulated heat units, and if I were a betting man, I would bank on this swing of brilliant weather resulting in a fabulous accumulation of sugars and balancing of acids throughout the Valley. Setting us back somewhat is the 10 day and counting smoke coverage from the fires in Washington and Oregon. Whilst the smoke isnâ&#x20AC;&#x2122;t a concern for imparting smoke taint to the fruit itself, it is hindering some late season sunshine which farmers always appreciate. The fruit arrives on the crush pad in 1000 lb bins, here at Unsworth, sorting of fruit is the first task at hand. Bins are rotated by forklift and

the clusters cascade onto a vibrating table that advances the fruit in a single layer passed waiting hands which pick out any leaves and other materials other than grapes. Not only is sorting fruit an endless source of amusement pulling out extraordinary items from the bins but it also has palpable results as one leaf per 100 lbs of fruit can result in undesirable flavours in the subsequent wines. For white wines and sparkling wines the whole fruit clusters are advanced directly into a press where the precious juice is separated from the skins, seeds and stems. The pressing process lasts approximately and as a rate limiting factor of wine production it is a lot of hurry-up and wait. This gives the winery crew the opportunity to monitor the characteristics of the draining juice as the pressure of the press gradually increases over the length of the process. The trade off with harder pressed juice is that although there

are more flavours and sugars, there are also more harsh flavours that tend to become less than stellar if the press cycle goes too long. Delicate juice makes for delicate wines. From the press, the white juice finds a home in one of our temperature controlled stainless steel tanks and alcoholic fermentation follows and the wine takes life. The process for red wine is similar from receiving of fruit to completion of sorting. From here, however, instead of going into the press, the fruit clusters pass through a rather remarkable machine that removes the berries from the stem whilst leaving the berries intact or may be gentle crushed depending on the desired wine style. The berries are then moved to tank where they will undergo alcoholic fermentation that includes the juice, seeds and skins. Red wine fermentation happens at a warmer temperature than whites and

rosĂŠ and the heat helps slowly breakdown the skins and the wine macerates picking up both colour and tannin. Red wine is pressed off its skins at around the end of alcoholic fermentation, resulting in a very stained press adorned in angry drunk wasps. At this point the more critical reader wonders what happens to the stems, skins and seeds from the finished press cycle.

For the past few years and in perpetuity we combine our pressings with manure from our neighbouring dairy farm. In the Spring we spread the subsequent compost back on the land which closes the loop on our soil fertility program. Chris Turyk - I love wine, a lot. Iâ&#x20AC;&#x2122;m a Certified Sommelier, WSET Diploma graduate, and get in everyones way at unsworthvineyards.

Stay Local With These Thanksgiving Pairings Unsworth Vineyards Allegro 2019 Emandare Vineyard 2019 Rosé We all love turkey, gravy and all the traditional Thanksgiving fixings. The most versatile wine available for pairing with food is Rosé! It’s the delightful juiciness that cuts through the fat and leaves our palate ready for the next delicious bite. Happy Thanksgiving! $25

the perfect wine for many holiday dishes. Across my table we have a traditional turkey and cranberry sauce with all the usual suspects. There are always multiple bottles of Sparkling, White and Red wines. The bottle that always disappears first is Allegro. It has a broad range of aromas and flavours from citrus to apple and peach. It has enough weight on the palate to pair with heavily seasoned mashed potatoes and gravy but also the poise and finesse to pair with an ever present smoked Salmon Canape. Island wines have flair with food, and Allegro is certainly no exception. $23

Averill Creek Vineyard Charme de l’Ile Sparkling Charme de l’Ile and apple pie: We love finishing a decadent meal with the refreshing and unexpected pairing of a Sparkling Wine. The Charme de l’Ile from Averill Creek mimics the tart, Granny smith notes of an spple pie, with a hint of underlying sweetness and a creaminess that compliments a fine vanilla ice cream. The celebration continues! $22

Alderlea Vineyards 2018 Pinot Noir This elegant and subtle wine contrasts flavours and aromas of red cherry and allspice with hints of eucalyptus and leather. The balanced acidity and smooth finish, make it an excellent pairing with traditional Thanksgiving turkey or ham. $26

All applicable taxes apply.

The Luxurious Organic Retreat in the heart of Cowichan Bay Village

OCTOBER

WRAPTURE & BALANCING

Book an Island Wrapture Seaweed Treatment or a Thalassotherapy Body Balancing Treatment and receive 20% off, plus 30% off any Seaﬂora product.

ENJOY 15% OFF YOUR FIRST VISIT www.cowichanbayspa.com I 250 597-0668 22

Located on the lower level of the Oceanfront Suites at 1681 Cowichan Bay Rd.

Blue Grouse Winery 2018 Quill Gamay Noir Go Gamay! This wine is fresh and lively, sporting aromas of black currant, cherry and red plum. On the palate, it is light and juicy with moderate to low tannins. Gamay wines are loved for their delicate floral aromas, subtle earthy notes, and ability to pair with turkey or fish for Thanksgiving. $26.99

Westholme Tea Company Golden Chai Blended with healthy and tasty spices, this herbal masala chai mixture offers a rich and balanced cup with a dash of earthiness and an irresistible, delicious zest. The turmeric steeps to a warm yellow ochre. The perfect friend to any Pumpkin Pie! $15 100g

Vigneti Zanatta Ortega

Producing since 1989, Ortega is the first wine variety Zanatta released upon opening in 1992. The cross of Siegerrebe and Mϋller Thurgau produces a fruity full-bodied white wine. Our dry Ortega pairs perfectly with the moist turkey and cutting through the gravy while balancing with the cranberry sauce. Being the original grape of the birth of Cowichan Valley wine region it seems fitting to serve it at a Thanksgiving dinner. $16.29

locally grown, organic and delicious

Ol’ MacDonald Farm seed garlic, spinach, salad mix, arugula, mustard mix, hakurei turnips, beets, carrots, beans, eggs and more. delicious local food grown with love

Visit us on Saturdays at the downtown Duncan Farmers Market. Find us at the Duncan Farmer’s Market on Saturdays!

Charcuterie, Grazing Boxes and Entertaining Ideas

www.picklespantry.ca I 250-266-2464 23

ith so many wineries and wine labels around, you might not think about it, but the word “estate” on a wine label has some people wondering: when a winery is named an ‘Estate’ winery or has a wine labeled ‘Estate Bottled’, what does that mean? Well, get ready for a peek behind the curtain, to the regulations here in BC… In our BC wine industry earlier days, when it was undergoing its regulatory formation (which is only in the decades-old, compared to many international multigenerational hundreds-ofyears-old regions) there were categorizations made among BC wineries. In 1980, “Estate” wineries were established first, with these parameters: • a minimum of 20 acres and annual production of 7,500 gallons minimum, and a

Hans and Richard Kiltz installing the new Farm store sign for Blue Grouse Winery.

Putting The “Estate” in Winery maximum of 30,000 gallons • all wine was from 100% BC grapes and at least 50% from the winery’s vineyards In 1984, new regulations designated the category “Farm Gate Winery” • those producing between 1,000-10,000 gallons or 5005,000 cases per year. • Wineries to grow 75% of their own grapes, and use 100% BC grapes. The wineries that produced more than 30,000 gallons were named “Major” wineries. Today, we have a different way of designating wineries. The main regulatory bodies for the wine industry in BC are the Liquor Control and Licensing Branch (BC LCLB), that controls where and how alcohol is consumed, the Liquor Distribution Branch (LDB), that controls the supply; and the BC Wine Authority (BCWA)

looks after wine standards under the Wines of Marked Quality Regulation. While the term ‘estate’ winery was used in the past to denote a specific winery license category, the term is no longer regulated and has not been for close to 20 years. Since the repeal of those winery classes, there is no legal definition of estate winery like calling oneself a ‘craft’ brewery, which is similarly undefined. Today there is only one winery license issued by the BC LCLB, although the LDB dictates distribution and reporting models based on a winery being land-based, versus non land-based, or ‘commercial’, and is independent of production amounts or size. In 2018, more than 50 licensed wineries reported to the LDB as commercial, and with no relation to their production capacity, sales, or size. What’s in a name? In other countries, the term “estate” needs to abide by specific rules, but here in BC, the word ”estate” on a BC wine label has no legal definition. A winery

may claim that they are an Estate Winery or have Estate Vineyards as these terms are not restricted under the Wines of Marked Quality Regulation. Those using ‘Estate Winery’ in their name do so mainly for marketing purposes: they like the way it sounds, or they want to give customers an idea of winery size (it’s perceived estate wineries are smaller and family-owned, likely a holdover from the earlier days). What is Estate Bottled? The BCWA, under the Wines of Marked Quality Regulation, governs labels that declare “Estate Bottled”. For “Estate Bottled” one can refer to the Wines of Marked Quality Regulation section 52, which says, summarized, that the wine grapes must be grown on land owned by the winery and must be within a sub-geographical indication (Sub GI), and then crushed and bottled on site. What’s a Sub GI? If you missed the news from earlier in the Summer, the Cowichan Valley is now recognized as a subgeographical indication (subGI), an official and protected term under BC law, used to help consumers identify BC wines’ origins. The Cowichan Valley sub-GI is roughly defined as the area between

Blue Grouse Estate Winery and Vineyard Image;Derek Ford

the Cowichan watershed, the eastern coastline from Mill Bay to Maple Bay and, the western area of Cowichan Lake. Wines labeled with geographical indications and/or sub-GIs commit to consumers that the wine was produced with a minimum of 95% of grapes grown from the specified region. There are nine official geographical indications in the province and five subgeographical indications. The Cowichan Valley is the first sub-GI outside of the Okanagan and joins the Golden Mile Bench, Naramata Bench, Okanagan Falls and, Skaha Bench in the Okanagan Valley. Blue Grouse through the regulatory history One Cowichan winery has been there through all these regulatory evolutions. Before there was ever a winery, the land that is now Blue Grouse was purposefully selected in 1986 as an ideal site to be used to test viability on the Island for growing Vitis vinifera grapes. When opened by founder Hans Kiltz in 1990, Blue Grouse fell under the Farm Gate category and was named Blue Grouse Vineyards. When the Brunner family took over the winery

in 2012, the winery was renamed Blue Grouse Estate Winery and Vineyard, and the brand was revitalized. Blue Grouse offers wines under two tiers: the Estate and Quill. Blue Grouse’s Estate wines come from its 65-acre Cowichan Valley vineyard where there is full control of the grapes. Plantings here include vines from John Harper’s original test vineyard, the Kiltz family plantings done during the late ‘80s and early ‘90s, to the ongoing planting taking place from 2017 onwards. Quill is the second label, where the winery sources quality fruit from partner grape growers on Vancouver Island and in the Okanagan / Similkameen. In 2020, initiated by Blue Grouse winemaker Bailey Williamson, the Cowichan Valley wineries combined efforts to achieve the naming of the region as British Columbia’s newest Sub-GI.

SOLEIL MANNION soleilmannion.ca

Sands Funeral Chapel

Cremation & Reception Centre-Duncan by Arbor Memorial

Janice Winfrey Funeral Director

tel: 250-746-5212 • fax:250-746-7034 sandsfuneral.com/duncan email:sandsduncan@arbormemorial.com 187 Trunk Road, Duncan, British Columbia V9L 2P1

Cowichan residents can be proud that this new Sub-GI recognizes their unique terroir and solidifies Vancouver Island’s position as an upand-coming wine destination.

Leeann Froese owns Town Hall Brands – a marketing and graphic design agency. townhallbrands.com

50km local

food diet

Local food at your fingertips www.cow-op.ca

A&S MICROGREENS COBBLE HILL Looking for microgreens? We grow plenty of them, indoors, year-round. Microgreens are superfood. They’re delicious, flavourful, and nutritious.

LOCKWOOD FARMS COBBLE HILL Beautiful crops available for Thanksgiving: Eggs, parsnips, brussels sprouts, pumpkins, kabochas, butternuts and South African squash. Lots of lettuce and greens, carrots and turnips, beautiful frozen chickens too!

That’s My Jam Shawnigan Lake Handcrafted, small batch preserves created using as many local ingredients from the Cowichan Valley and BC. 26

The Garden Education Centre Ross Wristen Inclusion Garden

Duncan A communally tended market garden set up to make gardening more comfortable, inclusive and accessible. Sweet Meat and Acorn squash available this fall.

BOOTS & ROOTS PERMACULTURE FARM GLENORA Pasture raised non-GMO roasting chickens, carrots, potatoes, squash, beets, garlic, greens and more.

CURE ARTISAN MEAT & CHEESE cowichan bay Thanksgiving Dinner Box - Cowichan Valley wild mushroom soup, Turkey roulade, Confit fall vegetables Roasted potatoes, gravy... $100 box feeds 4. Add $20 per extra person.

KinPark Youth Urban Farm Duncan Duncan’s only youth-led urban farm offers garlic, leeks, beets, squash, and kale to complete all your fall feasts.

Dancing Dandelion Farms Duncan A local flower arrangement is perfect for the Thanksgiving table alongside our delicious vegetables including garlic, cherry tomatoes and microgreens.

Little Zimbabwe Farm DUNCAN African inspired products, seed to belly! Delicious meat & veggie pies, sauces, organic kale powders and spice blends, muffins and more!

of delivery straight to the front door is just an added benefit! And now, Cow-Op has branched into the wholesale market. Chefs and valueadded producers are deeply committed to the benefits of sourcing locally to provide the freshest ingredients possible. Something that has become more compelling than ever is how this type of purchasing supports our own community by putting that spending power back into the wallets of our own local workers. In a circular fashion, the dollar goes from the restaurant to the farmer to the farmworker to the restaurant with few stops in between. The added bonus, of course, is decreasing our dependence on trucks, fossil fuels & food imports that are arriving from off-island.

Cow-Op is Growing Again!

ow-Op has really grown into its own this year as the people of the South Island witness the benefits of eating highly nutritious food while supporting the local economy of food producers. The option

access to the best that their community has to offer without having to contact numerous different vendors or even leave their kitchen. After signing up as a wholesale customer local chefs & producers can begin their order Thursday at noon and make any changes necessary until Monday night at midnight. Orders are then picked up or delivered on Thursdays between 12:00 and 6:30 pm. The Cow- Op Online Farmer’s Market offers everything from greens to grains, bakery to dairy, and coffee to kombucha all produced within or as close to the Cowichan Valley as possible. Wholesale orders have access to this veritable LOOKING FOR MICROGREENS?

cornucopia with lower margins and more unit size options. If you are a local chef or producer, sign up as a wholesale customer and come check out the Cow-Op Online Farmer’s Wholesale Market today! www.cow-op.ca

Submitted by Karen Bernard

We grow plenty of them!

A&S MICROGREENS t.250-710-6135 www.asmicrogreens.com

The convenience offered by the Online Farmers’ Market allows busy chefs

50km local

food diet

Local food at your fingertips www.cow-op.ca

ELK VIEW ACRES Cobble Hill Our goal is to help supply our local communities with high quality, healthy foods and food services. Although we are not certified organic at this time, we follow organic practices.

EUphoric Juicery duncan We offer Juice cleanses, Juices and fresh pressed nut Mylks, Chicken & Beef broths, includes NEW ITEM of broths with a blend of medicinal mushrooms.

EDâ&#x20AC;&#x2122;s SOUP SHACK DUNCAN Mom and Dad began making our products 17 years ago. All products are made by hand in our converted garage, which is now a VIHA approved commercial kitchen.

GLENORA FARM GLENORA A residential care facility for adults with special needs located on an uncertified biodynamic, organic farm. Garlic, jerusalem artichokes, beets, carrots, winter squash, cabbage, potatoes, greens leeks, parsnips for sale through cow-op.ca

HARD TO COME BY FARM MILL BAY Our Mill Bay orchard was planted in 1991. We have apples available until December. Varieties: Gravenstein, Elstar, Liberty, Jonagold and many more.

GOOD BITE duncan A Cowichan Valley made Snack Bar! 6 flavours/varieties to choose from including 3 vegan ones!

OLâ&#x20AC;&#x2122; macdonald Farm Duncan Everybody in our community deserves clean food grown in healthy soil. Our mission is to provide it.

ALLIUM CO OP FARM DUNCAN We are dedicated to low-impact, ecologically minded farming practices with the goal of promoting sustainable food security in the region.

Flora & Fungi Farm DUNCAN Our farm grows 30+ varieties of market veggies from salad greens to squash, seasonal mushrooms and flower blooms.

subsequent Canadian winter passed through the Cowichan Valley. Even after getting the plants in the ground, there was no assurance of their investment - they had to wait six years for the tea bushes to grow and mature enough for their first harvest. This did not include the time and experimentation needed to begin mastering the art of tea-making, either.

TEN YEARS OF GROWTH A CANADIAN TEA ANNIVERSARY

his year marks a decade since the first 200 Camellia sinensis (tea) bushes were planted on the slopes of the Westholme Tea Company property. Co-founders Margit Nellemann and Victor Vesely took a leap of faith those ten years ago (or more accurately, a series of tremendously time-consuming, expensive, risky, and passionate hurdles) into the world and art of tea growing and tea making. Without anyone to consult with about the specific nature of their business, as there were (and still are) no other commercial tea growers in Canada, Margit and Victor cared for the new plants while thoroughly researching, and crossed their fingers as each

Those who know tea are aware of its slow nature.

In its growing, making, and enjoying, tea is best described as an ever-evolving process, and a meditative one - a series of thoughtful motions requiring patience, pause and attention. The leaves slowly unfurl, their colour and flavour spreading outward to a perfect steep. The Camellia plants, too, had to steep their roots deep into the layers earth that make up Westholme’s terroir, acclimating to weather and pests and elevation. Their flavour is a direct expression of their home and their careful handling. As the hills were converted from a vegetable farm to tea slopes, the change spread outward. The old dairy barn on the property evolved into an expression of Margit and Victor’s collaborative and artistic selves - a place to share their passion for tea and art with each other and with the community. The main portion of the barn became The Westholme Teashop, where customers could buy organic imported pure teas and organic artisanal tea and tisane blends to take home. And finally, four years ago, they could also take home a pouch of our Westholme

Canadian Tea, grown in the earth merely feet from where they stood. Westholme is the teapot in which all is steeped before it is poured outward, to fill the cups of our friends and neighbours, from here and elsewhere. And what a journey it has been! To commemorate where we are, where we’ve been, and where we’re going, we thought it was time to spill the tea about some very exciting news: On the 10th day, of the 10th month, of the 10th year of growing Canadian Tea (10/10/2020), we will be officially launching new creative products from both of our co-founders. From Margit, the official and permanent re-opening of The Gallery at Westholme, plus a brand-new series of gorgeous ceramic works fresh from the kiln. From Victor, a new and extremely rare, limited edition Westholmegrown Tea - #10 Reserve Black - a tea made from the finest,

most delicate pluck of our tea bushes this year. As a thank you from us to all of you, we wanted to extend an invitation to the community near and far to celebrate this milestone with us, virtually or in-person. To comply with physical distancing guidelines and to avoid a crowd, we will be staggering this event from October 10th - 20th, with new products being made available each day of this event in our Online Store and in our Teashop. Follow us on Facebook or Instagram for ongoing details. For all these years of love and support - especially during this particularly difficult period - A huge, warm, and humble thank you to all who helped make our dream, and this place, possible. Emma Barrett is an employee at Westholme Tea Company, a writer, and a tea fiend in the Cowichan Valley.

50km LOCAL FOOD GUIDE AT A GLANCE

Local Potatoes

Local Beets

Local Carrots

• Boots n’ Roots Permaculture • Ol’ Macdonald Farm - Early • Boots n’ Roots Permaculture • Tatlo Road Farm - German Wonder Beets • Tatlo Road Farm - Nantes Butter types, plus purple and yellow • Boots n’ Roots Permaculture • Ol’ Macdonald Farm Nantes • Allium Co-op Farm

Local Greens

• Ol’ Macdonald Farm Mustard Greens, Arugula and Kale, Cabbage • Allium Co-op Farm - Red Russian Kale, Collards and Salad mix • Boots n’ Roots Permaculture - salad mixes and greens • Dancing Dandelion Farms

• Tatlo Road Farm

Squash & Pumpkins

Locally Grown Flowers

• Hard To Come By Farm gravenstein, greensleeves, elstar, jonagold, liberty • Boots n’ Roots Permaculture

• Dancing Dandelion Farms Flowers, Hand-tied bouquets, Thanksgiving centrepieces

Local Eggs Local Parsnips

• Allium Co-op Farm Delicata, Buttercup • Ol’ Macdonald Farm • Boots n’ Roots Permaculture • Tatlo Road Farm - Delicata, Butternut, Kabocha types, and sugar pumpkins

Local Apples

Fresh Bread & Pastry • Well Bred Bakery Naturally levaned breads, Frangipane tarts, Galettes, scones, pastries • Bite me Cookie - tarts, pies, cookies • Kloosterman’s - pies, tarts, cookies

Brussels Sprout • Katie Farm

Locally Grown Loose Tea • Westholme Tea Company

Garlic, Onions & Shallots

• Ol’ Macdonald Farm • Island Shire • Boots n’ Roots Permaculture

• Island Shire - Polish White • Boots n’ Roots Permaculture • Ol’ Macdonald Farm - Red Russian • Tatlo Road Farm • Boots n’ Roots Permaculture • Dancing Dandelion Farms - non-GMO roasting chickens - Red Russian, Conservor • Drift Meat and Seafood Shallots

Local Poultry

Gratitude For Local Food

imagine, turnips, radishes, potatoes, leeks...

utumn is my favourite time of year because as a farmer it means things are finally slowing down, it’s time to reflect on the season and celebrate with a delicious meal... It’s time to give thanks for all the hard work, as well as the natural systems- the air, water, soil, and microbiology that produce the food that sustains us.

Sure Thanksgiving is about tradition, but the tradition was not to eat exactly the same meal of turkey, brussel sprouts, and sweet potatoes every year, the tradition was about celebrating a region’s LOCAL harvest! In our region we cannot grow yams (which are a tropical crop) and we are barely able to grow sweet potatoes (we’re on the northern cusp of their growing region, so if you do see local sweet potatoes snap them up and thank that grower!), but we are lucky to produce many Thanksgiving staples such as cranberries, squash, potatoes, carrots, parsnips, celery, apples, and pumpkins.

This Thanksgiving I encourage you to connect with folks who are producing food right here in the Cowichan by challenging yourself to enjoy a truly local feast (a

50 km feast!). So much local food abounds this time of year and the freshest and best can all be found at the Duncan Farmers Market. Plan your Thanksgiving feast around seasonally available meats, wine, cheese, and produce. Perhaps stretch yourself to try something new (celeriac potato mash?!), and if you can’t find brussel sprouts why not try roasted cabbage wedges instead, or one of the numerous other vegetables available in abundance, such as beets, colorful carrots, parsnips, every type of squash you can

Filling a Thanksgiving spread based on a 50 km radius at this time of year is really no challenge at all- it’s easy! If you head to the Duncan Farmer’s Market on a

Saturday it’s pretty much a one-stop shop for all your holiday fixins’. Not to mention it’s outside! Come shop in the fresh air and meet the people who grow your food! And if you’re looking for something you can’t find, ask the farmers there about a good substitute, or ask them simply what they prepare for their own Thanksgiving meals. Farmers love eating too and they are experts at how to prepare the many different items they produce. Who knows, you might just discover a new Thanksgiving tradition. Niki is the co-owner/ operator of Tatlo Road Farm, and proud member of the Duncan Farmers Market.

Celebrate Fall With Willow and Orchidâ&#x20AC;&#x2122;s One of A Kind Pumpkin Florals Submitted by Ashley Stevenson

hanksgiving might look very different for a lot of us this year. For some it might mean digging a little deeper to search for things we can be thankful for. Hopefully we can all find a little something. Here at Willow and Orchid we are more thankful than ever for the huge support we have seen from the community for our small business. Our creative florists - Cindy, Elle, Kaylea, Sophia, Carol

and Ashley love the challenge of creating beautiful and

seasonal one of a kind Fall centrepieces. Centrepieces help set a theme to your dining and a great way to bring in low lying live flowers or greenery to your occasion. As October marks the beginning of pumpkin season, our signature pumpkin floral arrangements are always Autumnâ&#x20AC;&#x2122;s best seller. Fresh, colourful and one of a kind, we create these pumpkin cuties throughout the month to give as thank yous, hostess gifts, birthdays and of course as centrepieces for Thanksgiving tables. An alternative to vase flowers, these pumpkin arrangements are seasonal and only available for a limited time. Depending on the size and the flowers used our pumpkin florals range anywhere from

$15 for mini pumpkins up to $100 for the largest size. This year ceramic pumpkins will also be available for those who would like to reuse the vessel. Pre-order your arrangement to avoid disappointment as we will have limited quantities and can only accept a limited amount of orders. Sorry! no pumpkin floral classes this year - we know our customers love this one! - but we look forward to offering it again next year. Happy Thanksgiving to you and yours. For pre orders please call 250-748-9868.

Willow and Orchid Boutique 101 Station St, Duncan 250 748 -9868

Blundstone Turns 150 Submitted by Jean Cardino

all brings on another season for Blundstone boots. We’ve been selling the brand for about 8 years and every year it grows; new styles, new colours, new looks. With over twenty styles in various colours of brown, black and burgundy, we’ve really tried to keep the boot available – all the time. It’s become one of our top brands instore and we get fill in deliveries weekly. One question we’re often asked is ‘why isn’t it online?’ And the answer is, because the fit is not conventional (i.e. Aussie sizing) they really have to be tried on to get the right fit. Chisel or square toe, fits differently than a round toe… conversely a steel toe might need more toe room than a regular fit. Blundstone started in Tasmania 150 years ago. They’ve been represented

WILLOWANDORCHID.COM

in Canada for 26 years and they owe their success to a great product and a great distribution company in Tin Shack, based in the Toronto area. Blundstones were designed in Australia for their unique climate. The double gore elastic sides prevented any bugs or nasties getting into the boot. The same here for water, it can’t get in – making it a good choice for the west coast winter boot. Which is what it has become for us. With the addition of thinsulate and sheepskin insoles, the boots can be seasonalized quite nicely. As demand outgrew the production in Tasmania, they outsourced to Vietnam and Mexico, however, head office is still in Hobart, Australia. Quality control is strictly enforced…making the boots still as comfortable and serviceable as possible.

Weekly and monthly floral subscriptions • Weddings & Events • Customized Gift Crates • Floral Design Classes and Workshops • Sympathy Arrangements • Online, Telephone and Email Ordering • Delivery 101 Station Street Downtown Duncan 250-748-9868 willowandorchid@gmail.com What we know is that the Blundstone boot is the West Coast Go-to Boot…for Men, Women and Children.

Cardino Shoes 165 Craig St, Duncan 250) 746-4333

We’re open 7 days a week, so, bring yourselves, your feet and a degree of patience to the process and we’ll be delighted to help you find your favourite west coast Blundstone boot. 33

Citrus & Herb Brined Roast Turkey

Recipe courtesy Grant Easterbrook, The Olive Station, 225 Canada Avenue, Downtown Duncan Brining a turkey is a fantastic way to ensure that your bird comes out flavourful and juicy every time! And itâ&#x20AC;&#x2122;s so easy. This recipe features a creative combination of our tangy Grapefruit white balsamic vinegar and our herbaceous Rosemary olive oil for a beautiful, moist and crisp roast turkey that will have everyone fighting for seconds! To brine the Turkey: 4 cups Grapefruit White Balsamic Vinegar 12 cups water 1.5 cups kosher salt 1 tablespoon black peppercorns

SHOP WITH US Tuesday - Friday 11am - 4pm Saturday 10am - 3pm Imagine That! Artisansâ&#x20AC;&#x2122; Designs 251 Craig St., Downtown Duncan

1 grapefruit sliced 1 lemon sliced 4-6 sprigs of rosemary 2-4 bay leaves 6 cloves garlic

In a small saucepan combine salt and sugar with 4 cups of water. Bring to a boil until salt & sugar have completely dissolved. Let cool completely. In large container or bag (this needs to fit your bird and liquid) Combine all remaining ingredients. Place turkey in the brine solution and make sure that it is fully submerged. Cover and let brine for 8-18 hours in the refrigerator. To roast and season the turkey: Ingredients: 1-1/2 cups rosemary olive oil 1 tsp black pepper 1 tsp paprika 2 tsp dried rosemary

2 tsp dried thyme 1/2 tsp dried sage 1/2 tsp oregano 2 tsp garlic powder

imaginethatartisans.com I 250-748-6776 Remove turkey from brine, and rinse thoroughly with cold water. Pat dry with paper towel Combine all dry ingredients and mix well. Add dry ingredients to olive oil and stir to make a runny paste. Rub paste over entire bird. Roast Turkey as you would according to its size.

www.theainslie.ca 161 Kenneth St., Duncan 250-597-3695 34

A HAUNTED OCTOBER

We’re thankful for a lot of things, and PUMPKINS are surely among them!

Pumpkin Lattes, Pumpkin Stollen, Pumpkin Brûlée, and the BEST Pumpkin Pies there are!

Submitted by Kathie Tenold

hree delightfully frightful collections of spooky stories set across Canada, appropriate for all ages and perfect for reading aloud. Bestselling author and renowned storyteller Barbara Smith traverses Canada’s provinces and territories to unearth more than 100 supernatural tales that careen between heartwarming, horrifying, sorrowful, and spine-chilling. From a Tofino surfer who receives a fateful warning to a phantom swimmer on a Vancouver Island beach, this collection is a celebration of all things creepy and Canadian. A compelling investigation into supernatural events and local lore on Vancouver Island. Vancouver Island is known worldwide for its arresting natural beauty, but those who live here know that it is also imbued with a palpable supernatural energy. Researcher Shanon Sinn found his curiosity piqued by stories of mysterious sightings on the island— ghosts, sasquatches, sea serpents—but he was disappointed in the sensational

and sometimes disrespectful way they were being retold or revised. Acting on his desire to transform these stories from unsubstantiated gossip to thoroughly researched accounts, Sinn uncovered fascinating details and now retells these encounters as accurately as possible. Featuring First Nations stories from three Vancouver Island Indigenous groups - the Coast Salish, the Nuu-chah-nulth, and the Kwakwaka’wakw the book includes an interview with Hereditary Chief James Swan of Ahousaht.

Pre Order Your Thanksgiving Specialities... Pick up by Oct. 11 / Closed Monday Oct 12

SPOOKTACULAR HALLOWEEN

This year, Downtown Duncan’s annual Spooktacular Halloween festivities are moving online! Show off your costume and you could win up to $100 to spend in downtown Duncan. To enter, post a photo online using the hashtag #spooktacular2020 and tag us on Instagram (@downtown.duncan) or Facebook (@downtownduncan). Additionally, you can guess the weight of our Jack O’Lantern or the number of Jelly Beans in the Jar and you could win $25 to spend downtown. Good luck and Happy Halloween!

Shanon stops by Ten Old Books when he comes to town. Sometimes he signs his books! Check out these titles and other new and used books at Ten Old Books. We have lots of tales from Stephen King to Edgar Alan Poe that will keep the shivers running down your spine! Ten Old Books 330 Duncan Street, Downtown Duncan 250 715-1383

TEN OLD BOOKS

Always something for everyone

Great Selection of Used & New Books • Bestsellers & Award Winners • Classic Novels & Timeless Favourites • BC & Canadian Authors Plus Local Cards • Crafts • Children’s Books • Jewelry • Unique Gift Ideas and More!

102-330 Duncan St 250 -715-1383 Find us inside the historic Duncan Garage 35

Bridging Nature with Arts and Culture Hosted by the Somenos Marsh Wildlife Society

WildWings Nature & Arts Festival

The 11th Annual WildWings Nature & Arts Festival is here. This year’s WildWings will be a COVID safe but fun family affair with reduced activities that allow for social distancing

2020 Events Celebrate Somenos Family Day Sunday October 4th Aﬂoat in a Boat Saturday October 10th WildWeaving Workshop: Coiling Scotch Broom Sunday October 18th Cowichan Make a Difference Day Sunday October 18th WildWings Nature Artists Exhibition Sunday October 4th- Saturday October 31st The Nature of Cowichan Photo Contest Wednesday October 7th to Saturday October 31st

WildWings artwork by Jennifer Lawson, 2018 Artist of the Somenos

To learn more...

Visit: WildWingsFestival.com Facebook: @wildwingsfestival Contact: paul@ﬂetcherfoto.com 36

he WildWings Nature & Arts Festival is an annual series of community events that coincide with the late Fall arrival in the Cowichan Valley of the iconic Trumpeter Swans, North America’s largest waterfowl. Established in 2009 by the Somenos Marsh Wildlife Society, the purpose of the Festival is to bring attention to the important ecosystems of the Cowichan Valley by using nature as a background to celebrate the interconnectedness of nature, art, culture, and community. We are calling this year’s 2020 Festival the COVID edition as we have had to scale back the number and size of many events due to social distancing guidelines currently in place. Scaled back, but no less enthusiastic, WildWings 2020 is still about nature, art, culture and people and we hope you can get out and enjoy the events that we do have planned. Art, nature and cultural events take place throughout October, with outdoor activities mostly happening in the earlier part of the month when the weather is friendly, and indoor events mostly filling the sometimes-wetter, second half of the month. Outdoor events include: ‘Celebrate Somenos’ Family Day at the Somenos Marsh Open Air Classroom; ‘Afloat in a Boat’, a bring-your-own-boat guided tour of Somenos Lake; and our newest event, ‘Cowichan

Make a Difference Day’, where volunteers pick up the garbage in and around Bings and Menzies Creeks. For indoor lovers, there will be two concurrent art shows running in downtown Duncan, one at Just Jakes Restaurant where you can view the annual WildWings Nature Artists exhibition and the other at The Ainslie restaurant, our newest venue, exhibiting the Nature of Cowichan People’s Choice awards photography entries. The final indoor event is our annual one-day WildWeaving workshop with Jan MacKirdy in partnership with the Cowichan Green Community. To learn more about each of these events, please visit the events page on the WildWings Nature and Arts Festival website. The Somenos Marsh Wildlife Society is pleased to announce that Jennifer Lawson is reprising her 2018 role as the WildWings “Artist of the Somenos” for this year to fit with our scaled-down COVID version of events. For more details or to get involved please contact Paul Fletcher @ paul@fletcherfoto.com. Registration for events can be done by visiting the WildWings Festival events webpage.

Somenos Marsh Wildlife Society #5-55 Station Street, Duncan www.somenosmarsh.com

Cowichan Women’s Health Collective The transition to motherhood is a sacred rite of passage and a period of immense vulnerability in a person’s life. It is a time when community members are called to embody our collective interdependence, a true embracing of the words: “It takes a village to raise a child.” Here in Quw’utsun, there are many incredible people working to sustain diverse resources and support networks for new mothers in our community during the pandemic.

“It takes a village to raise a child.”

THE MATRAEA MIDWIVES

At Hiiye’yu Lelum House of Friendship (HoF), food sovereignty is woven into the fabric of all the programs they have created for mothers and families. In partnership with the Cowichan Green Community, HoF distributes donated produce from local farmers and grocery stores every Thursday, as well as offering food vouchers on a bi-weekly basis. HoF’s program, “Healthiest Babies Possible,” offers support services up to two years post-partum, including group outdoor sessions that meet weekly in collaboration with Sundrops Centre for Child Development (lunch is provided!). Art therapy, counseling, and group speakers are among some of the offerings at these sessions, which are facilitated via video conferencing if meeting in person is not possible. More information on “Healthiest Babies Possible” and other programs can be found at hofduncan. org. “Right From the Start” (Margaret Moss Health Centre) is another program available to mothers living in Cowichan at any point during their pregnancy. This program offers a number of different support services, including community groups. Registration is available in office, as well as online at https://www.islandhealth.ca/our-services/pregnancy-birth-services/right-start. Cowichan Women Against Violence Society (CWAVS) is running a weekly drop-in group, “Holding Your Own in Relationship,” which offers support for people who have experienced or are experiencing genderbased violence including parenting support, individual counseling for parents and youth, and safety planning. cwav.org “Moms and Monkeys,” a class for postpartum mothers, is offered at the Monkey Bar Gym on Tuesday and Thursday mornings from 10:30-11:15am for anyone who needs some extra inspiration to get their body moving with a new baby or toddler! For a different flavour of movement, try pre-natal yoga classes with Diane Barr at The Hub in Cowichan Station. Pre-register for the series starting November 5 at dianebarryoga.ca. Acupuncture, a practice rooted in traditional Chinese medicine, is known to have many benefits for pre-and post-natal health and wellbeing. Denise D’Fantis is a registered acupuncturist at the Matraea Centre COVID-19 protocols in place! To book an appointment, please contact 250-715-5649. Kaya Edwards (Cowichan Doula) and Samara Ferguson (Wyldfern Doula) have teamed up and are running a socially distanced support group for parents, as well as 24//7 online support through their program “Here We Grow.” For more info visit www.Facebook.com/HereWeGrowCowichan. This is a challenging time for everyone. If you have any suggestions for resources we may have missed, please let us know! cowichan.womens.health@gmail.com The Cowichan Women’s Health collective acknowledges our settler relationship to the unceded territory of the Hul’q’umi’num’ speaking peoples upon which we live.

Hanna Elise (she/her) Cowichan Women’s Health Collective

The Matraea Midwives, Jane Ballaro, Talia McKenzie, Kate Koyote and Elizabeth Morrison offer maternity services to women and families in the Cowichan Valley. They are experts in their ﬁeld with over 50 years of collective experience between them. They provide client-centred care through pregnancy, birth, postpartum and the early parenting period. Midwifery is rooted in the principles of continuity of care, choice, education and empowerment. Respect and support are at the heart of each Matraea Midwives practice so that each client may give birth safely, with power and dignity. • No referral needed • Covered by your MSP/ care card • Midwives are primary care providers • Work collaboratively with Obstetricians and GP’s • Provide personalized client-centred care • Evidence based information • Continuity of care • Choice of birth site To learn more or book an appointment today, please contact our ofﬁce conveniently located in the Matraea Centre at 170 Craig St. Duncan. PH: 250-746-1999

PRACTITIONER & SERVICES AT MATRAEA CENTRE: Densie D’Fantis, Registered Acupuncturist, Rebecca Christopherson R.C.C., Heather Ferguson R.C.C., Matraea Midwifery Group, Yoga for Baby & Me, Spinning Babies, Amanda Slydell Tax Preparation, Two Moons Lactation with Candice Wray, Kaya Edwards, Doula, Cowichan Birth & Postpartum Birth & Baby Prep and Certiﬁed Car Seat Technician, Naturopathic Physicians Dr Attema ND & Dr. Waddy, ND

www.matraea.com I 170 Craig Street, Downtown Duncan I 1-844 Matraea 37

different on one side vs. the other. My curiosity was triggered, I had to learn how to do that - and my passion for weaving was launched! The craft of weaving hits both my “hot spots” - the fact that it is a mix of understanding how structures work to make cloth, alongside an intuition for colour and pattern. As an artisan, I find that it combines these things into a creative challenge that is very energizing. My goal is always the same - to create beautiful functional cloth - that enhances our daily lives. But how I get there is always different depending on the characteristics of the natural fibres I use and designs I create.

Gail Maier At Little Bird Gallery Submitted by Rose Wagner

Visit our new Gallery space featuring Local Artists - next door @ 165 Station Street!

JOIN US

WEDNESDAY to SATURDAY look for our daily specials on 40 Ingram Street

www.theoldﬁrehouse.ca 38

Downtown Duncan

(250) 597-3473

ne the bonuses of adding the gallery space at to my gift shop Little Bird at 163 +165 Station Street in Downtown Duncan is having the flexibility to host special guests in it, such as my good friend Gail Maier. Gail was part of the scene in downtown Duncan for years as an original partner in the Community Farm Store, as well as at Leaf & Petal Flower Studio until 2013. She’s since discovered her talent and love for the art form of weaving and will be featured in a show and sale in Little Bird’s gallery this October…read on for Gail’s story! “My name is Gail Maier, and I live in Victoria. The weaving bug bit me about 7 years ago – when I was lying on a woven beach towel and noticed that it was completely

I am delighted to be showing my most recent work, under my label NestHandwovens, at Little Bird in Duncan. The show and sale will feature women and men’s scarves, kitchen towels, blankets and table runners. I’m particularly pleased to be exhibiting at Rose Wagner’s charming shop. It is a reunion of sorts, as Rose and I were the co-founders and operators of the hugely successful Leaf & Petal Flower Shop, also on Station street in downtown Duncan for 9 years.” The show and sale of Gail’s exceptional weaving runs from October 6 - 18th.Open Tuesdays- Saturdays 10am 5pm. Come check it out! Little Bird 165 Station St, Duncan Street, Downtown Duncan 250-748-6861

at Chocolate Pearl. But where does one get lovely lavender in Cowichan? Oh wait, there’s Damali Lavender & Winery in Cobble Hill. Distance between us: 15 km Tea Ganache Even before we launched in 2017, a lovely tea ganache was always intended to be on our menu. And what do you know? There’s our neighbour, Westholme Tea Company, that has the distinction of being Canada’s only Coffee Caramel Pearl, Tea Ganache, Coffee tea farm. Westholme Ganache, Salted Caramel Ganache, Milk has earned another Chocolate Salted Caramel distinction: exclusive supplier of Classic Cheryl Painter Earl Tea to Chocolate Pearl. Yonge is head chocolatier and co-owner Distance between us: 8 km

Chocolate Pearl: Lo-cal, no. Local, yes

of Chocolate Pearl, 133 Craig Street in Duncan. www. chocolatepearl.ca

f you look at Chocolate Pearl’s ad in this section, you’ll see our familiar catchphrase: “Lo-cal, no. Local, yes.” What that means is this; although our chocolates aren’t low-calorie, they do incorporate ingredients from many local agribusinesses – many of which are based just a few kilometres from Chocolate Pearl. What follows is a list of some of our chocolates made with local ingredients and the local suppliers associated with them. Apple Pie Caramel A delicious, soft chewy caramel full of apple spicy goodness. The secret ingredient to this divine treat is a hint of “Apple Pie Moonshine” from our friends at Salt Spring Shine Craft Distillery. Handmade in small batches, their moonshine incorporates locally sourced apples and honey. Distance between us: 18 km

Wine Ganache “Like water for chocolate?”. Hmmm… how about, “We like wine with chocolate?” Obviously, for our wine ganache, we have umpteen quality local wineries to choose from. Currently we use Zanatta Winery’s Pinot Nero in our wine ganache. Its fruit and spice flavours complement our dark chocolate beautifully. Distance between us: 4 km. Coffee Ganache At Chocolate Pearl we’ve got tea ganache, so why not coffee ganache? We have two varieties to choose from, a half-round ganache and a round milk chocolate pearl filled with espresso-infused caramel. Source of the coffee: our friends at Drumroaster Coffee in Cobble Hill. Distance between us: 10.5 km Chocolate Pearl: “Lo-cal, no. Local, yes.” continued on page 55

Lavender Ganache Lavender is a flavour that marries wonderfully with chocolate. It’s the reason why we wanted to introduce a lavender ganache

Wool Slipper Liners Submitted by Anyes de Laat

ool’s gentle, healing power — with tangible results — is constantly being relayed by customers to the folks at Soul Comfort Natural Sheepskin & Sheep Wool Products. Owner Anyes de Laat is proudly delighted about results her loyal customers have reported after one suggested using testimonials to tell other patients about wool’s miracle healing. “It’s all about educating people about wool and telling them that it really does work. Why doesn’t the medical community refer people to wool? The proof is in the using. One wool user was Cliff Johnson, a brittle diabetic for some 40 years who’d undergone two years of dialysis. He shares his remarkable wool experience in a video testimonial on Soul Comfort’s fact-packed website. Cliff’s feet and heels were a nasty, painful mess of white ulcers that his RN wife, Barb, noticed were draining fluid. “It just terrified me,” Cliff says. “Nurses tried (healing work) really hard for 2 1/2 years and its never been good. Without wool, I’d still be suffering. It’s (ulcers) almost healed now.” “It was beyond me,” Barb said of treating Cliff’s ulcers that a public health nurse called “scary.” Cliff was also afraid after his hospital’s foot-and-ulcer clinic doctor said “‘Well, we may have to amputate.’ I just said ‘I’m gonna heal this.’”

And heal it they did after receiving a diabetic-store sheet about wool products sold at Soul Comfort. “Anyes said wool is used on wounds and gave us internet information too,” Barb explained. “I found out wool is antimicrobial and won’t cause infections. I wadded some wool and wrapped it on (Cliff’s) wounds.” A few days later wool was stuck to the wound but the redness was less, the natural colour was returning and the wound was drying up on what had been heavily bandaged feet. Barb lifts one of Cliff’s healing feet to show results from a week of wool use. “I truly cannot imagine why anyone with an ulcer would not use wool,” she says. Neither can convinced customer Heather Wilson. The former nurse buys sheepskin inserts for her house slippers to fight infections. “As a diabetic and retired RN, I understand how vital good foot care is. I’ve found wearing sheepskin-lined house slippers reduces and actually eliminates fungal infections on my feet (athletes foot).” The infection resurfaces if Heather doesn’t wear her slippers for a while, or if the sheepskin wears down. “The sheepskin lining is not only super-comfortable and cozy, it serves to wick away moisture from between the toes, so my feet stay dry. “When I worked as a nurse, the gold standard in preventing skin breakdown was always sheepskin under bony prominences, or pressure points like heels or the sacral area,” Heather notes. “We deal with many doctors, nurses and occupational therapists who send people here for wool items to prevent bedsores, and for specialty footwear to accommodate their needs.” For more about wool, the miracle healing fibre, contact Soul Comfort or visit their website at soulcomfortsheepskin.com.

Soul Comfort Sheepskin Wool 190 Fourth Street Downtown Duncan 250-737-1281 40

Gearing Down Into Autumn Submitted by Denise D’Fantis

s leaves begin to change colour and the air turns crisp, we are reminded of the inevitable transition from summer to Fall and eventually the cold days of Winter. While Summer is all about activity, movement and expansiveness, the season of autumn, according to Traditional Chinese Medicine (TCM), welcomes a quieter time, one that is characterized by slowing down and focusing inward. As plants begin to turn their energy downward from their leaves into their roots, so do humans according to TCM. The lungs, which constitute our most superficial organ system and include the skin, respiratory system, and immune system, is the organ most closely associated with the season of Autumn, according to TCM. The lungs are the organs of respiration, responsible for supplying oxygenated blood to every organ of the body and eliminating the waste matter from the cells through our expiration. Deep breathing may be considered one of the most simple and efficient ways to strengthen the lungs, and has been shown to improve memory and cognitive functions, energy levels and to reduce stress and anxiety. “Slow, deep breathing increases the activity of the vagus nerve, a part of parasympathetic nervous system; the vagus nerve controls and also measures the activity of many internal organs. When the vagus nerve is stimulated, calmness pervades the body: the heart rate slows and becomes regular; blood pressure decreases; muscles relax. When the vagus nerve informs the brain of these changes, it, too,

relaxes, increasing feelings of peacefulness. Thus, the technique works through both neurobiological and psychological mechanisms.” (Scientific American, January 2019) The Large Intestine, the organ of waste elimination, is the secondary organ most closely associated with Autumn, according to TCM. Both the lung and large intestine organs help the body to rid itself of waste products. The Lungs must eliminate carbon dioxide and the large intestine eliminates waste from our digestive systems. TCM teaches that Autumn is consequently a time of “letting go” of unnecessary elements in our lives that no longer serve us in a positive manner. Like the leaves that shrivel and die and ultimately let go of the tree limbs that were holding them, we too should let go of patterns, lifestyle choices, dynamics, relationships, etc. that have staled and no longer nourish our physical and emotional growth. According to 5 Element Acupuncturist Neil Gumenick, “Take time each day to breathe slowly and deeply. As you inhale the clean autumn air, feel yourself energized and purified. Feel the old negativity, impurity, and pain leave your body and psyche. Then contemplate briefly who you are without these identifications”. Neil Gumenick, 1997

Cowichan Valley Acupuncture 170 Craig St, Downtown Duncan 250 715-5649 41

OCTOBER ART EVENTS LIVING IN LOCKDOWN: ARTFUL REFLECTIONS ON THE PANDEMIC (Runs to October 2) ELEMENTS: 28 Artists working in clay, metal, wood and basketry (October 24- November 14)

IN THE PORTALS ANNEX: POG: Printmakers Only (until October 3) Dennis B del Torre (October 28 – November 14) Hours: Mon – Friday 11:00 am to 4:00 pm, Saturdays 12:00 to 4:00 pm (some Saturday closures may apply – call ahead)

A COLLECTIVE NAME FOR ARTISTS Susan Down is managing director of the Cowichan Valley Arts Council.

2687 James St, Duncan (250) 746-1633 I cowichanvalleyartscouncil.ca

Margot Page

Enamelling on Copper and Steel

ou’ve heard of a pride of lions, a murder of crows. But what’s the collective noun for artists? We might have to come up with a new term to describe the local situation. A palette of artists? A musing of artists?

Art’s a solitary activity, and many local professionals Jewelery • Vases • Journals • Guestbooks have established national Frames • Bookmarks • Magnets • Lightswitch Plates and international reputations without receiving much Available locally at: Imagine That Artisans hoopla here. It’s only when Rainforest Arts • Artzi Stuff • TOSH their work suddenly appears locally that residents realize 250 746 8446 quaylecard.inddwww.margotpage.com 1 8/8/2011 3:23:00 PM what a creatively fertile place the Cowichan Valley truly has become. Dennis B del Torre had a career in the landscaping

Rock I Funk I Blues I Reggae I Latin I Metal

business before applying his magpie-like interest in found objects and his wry sense of humour to his highly original assemblages of mixed media, a result that is both whimsical and philosophical. Conversations Starters and Show Stoppers is his new collection in Portals Annex beginning October 28.

The group shows in the CVAC Gallery emphasize just how much talent resides here. On display until October 3, 10 local printmakers, showing together as the Printmakers Only Group (affectionately known as POG) display a masterful range of etchings, monotypes and more. The Elements show has almost everything but painting, with 28 well-known regional artists displaying their work in clay, metal, wood and basketry (October 24 – November 14). Finally, we left it to the artists to interpret the anxiety, isolation and all-around uncertainty caused by the pandemic in our Living in Lockdown show (on until October 21). There are more than 30 artworks in this unusual display. A valley of artists. That’s the right term.

Paul Jutras

DRUM KIT AND HAND PERCUSSION LESSONS 35+ years experience- Private / One 2 One / Customized / Fun

Beginner to advanced - In your home or in my studio in Duncan

250-732-7735 I chopsdrumschool@gmail.com 42

Both images courtesy Dennis B del Torre Top; Measured Feelings, 14” x 16” mixed media

SHOP LOCAL Private Cowichan Artisan Studio Experiences

e’re currently in the midst of a pandemic trying our best to stay safe. We’ve all had to make changes in our daily lives. This includes the upcoming Cowichan Artisan Tour which has really transformed into a safe and accessible format for you to enjoy this fall. Every Autumn the Cowichan Artisans open their studios and galleries the 1st weekend in November for people to enjoy the creations of the full-time professional artists finding personal gems and the best ever presents for Christmas. Buying handmade by local artists is such a great way to support artists

and our local economy. This year, however, we realize that we need to do things differently so we have come up with an idea that will make you feel safe and have access to these outstanding artists. Starting in mid-October you are welcome to book an appointment with the artists you would like to visit and receive individual attention with each artist. You may want to visit 1 artist or more – it’s up to you – they will be

happy to assist you with your plans. Simply go to our web site: cowichanartisans.com for the contact information and directly be in touch with the artist(s). In the southern end of the Cowichan Valley you can visit painter Bev Robertson, jewelry artist Mimi Roy, and custom furniture maker Karen Trickett. Cowichan Bay area painters Jennifer Lawson and Catherine Fraser

live on or just off beautiful Khenipsen Road. Then right in town Live Edge with their custom west coast furniture designs is a great place to visit. Just north of the hospital roundabout is painter Laurel Hibbert’s studio, the Ou Gallery, and west of that same roundabout off Gibbins is functional and decorative woodworker Ken Broadland. Continuing out further west is potter, Cathi Jefferson, on West Riverbottom Road. In Maple Bay you can visit Nan. C Designs fibre art and collage artist Wilma Millette. At the north end of the Cowichan Valley you’ll find ceramic artist Mary Fox. So as you can see there are many amazing artists to visit! We look forward to spending time with you in a safe and relaxing way. Each Cowichan Artisan can be contacted directly by going to our web site: Cowichanartisans.com

A Thriving Arts and Cultural Community

New Arrivals Cast a Warm Glow at Aquamaris Art Gallery

nspired by Nature’s own Autumn palette, October displays at Aquamaris Art Gallery reflect warmer tones in many of our newest arrivals. Among them, to name just a few, are classic oil paintings of birds by Rose Tanner, evocative landscapes by Jutta Kaiser and Sharon A. Stone, new large works from the city-scapes series by the abstract artist Eunmi Conacher, impressionist figures by Aleksandra Kalinic and striking convergence of realistic stones and abstracted organic matter in the newest paintings by Kristina Boardman. Nature inspired Raku pottery, spawning salmon wall sculptures and Raku maple leaves by Ed Oldfield complete the displays and make perfect gifts. Further more, it is our distinct pleasure to present the talented Salish artist from Victoria, Sandra Froher, who recently joined our gallery’s assembly with her mesmerizing contemporary mixed media abstract painting and her exquisite, one-of-a-kind, elegant works of wearable art, created

Mont Saint-Michel, by Eunmi Conacher, Acrylic on Canvas, 36” x 72”, $6,200

with natural dyes on silk under her brand name Eco Tripping. Part art and part science, the process, often referred to as Eco Dyeing, involves numerous steps. One key element is the knowledge applied in foraging for natural botanical sources of dyes and pigments, the concentration and colour of which will inevitably vary between species and through the seasons. Working with silk, tea infusions and iron mordants that she carefully prepares herself to alter and fix the dyes from botanicals such as eucalyptus, maple, blackberry, grape, and variety of plant matter ranging from leaves and stems to bark, roots and seeds, Sandra Froher creates

Silk scarf detail, Sandra Froher

one-one-of-a-kind wearable works of art that showcase as true objects of beauty. Sandra’s current abstract work references the hidden miracles of the subconscious mind. Her colour palette embraces metallic tones that have become intrinsic to her undertakings. Like an alchemist Up High, by Jutta Kaiser guided by an innate Acrylic on Canvas, 40” x 40”, $3,000 sense of knowing, her we invite you to sign up for our kinetic energies are materially transformed into imagery through newsletter at the base of any page on our web-site. https:// a seemingly magical process. aquamarisartgallery.com/ As October draws to a close, Aquamaris Art Gallery expect to see new encaustic Suite 202 - 330 Duncan Street works of art by the Cowichan Duncan 250 597-2798 Valley artist Lynn Harnish. aquamarisartgallery.com For the latest gallery updates,

OCTOBER

ARTS EVENTS EJ Hughes Gallery & Excellent Frameworks

Susan Whitham of Mirasol Studio at Excellent Frameworks “Artistic expression has always been my saving grace, my driving force, my sense of sanity. My love of clay began as a small child. Multiple decades later clay is still the tangible substance that I best express myself physically, emotionally and spiritually. Clay is a sort of communication device between me and the outside world. I don’t question my need to create. I pass along my experience through creating, appreciating, listening and teaching. Enjoy every minute of it!” - Susan Whitham Excellent Frameworks Home of the EJ Hughes Gallery 115 Kenneth St., Downtown Duncan 250-746-7112 excellentframeworks.ca

EJ Hughes Gallery Presents Comox Valley Located in Downtown Duncan at their new location on Kenneth Street, Excellent Frameworks - Home of the EJ Hughes Gallery has a dedicated Hughes gallery featuring limited editions, open editions, art cards, and calendars. Hughes painted over eight hundred original works in seven decades of his painting career and we are happy to continue to offer a variety of his works. As a long time resident of the Cowichan Valley, Hughes captured several local iconic scenes of the Valley. Excellent Frameworks Home of the EJ Hughes Gallery 115 Kenneth St., Downtown Duncan 250-746-7112 www.ejhughes.ca

Sunburst, by Jutta Kaiser Acrylic on Canvas, 40” x 40”, $3,000

Aquamaris Art Gallery Spotlights New Arrivals by Artist Jutta Kaiser Vancouver based Jutta Kaiser is an award-winning artist whose style is best described as “Abstract Expressionism”. Jutta’s yearning to capture the essence of nature has been an intrinsic part of her artistic journey, from her formal art education to her creative endeavours in jewelry making, pottery, and fine art. Painting is her ultimate avenue of expression, resulting in evocative and poetic works of art noted for the pleasing simplicity of design and dynamic interplay of texture and colour. Jutta Kaiser holds the Signature Status (SFCA) with Federation of Canadian Artists and is an elected member of Society of Canadian Artists.

Over 20 B.C. artists featured, including painters, sculptors, jewellers, printmakers, and woodturners plus our Excellent Custom Framing Services for all your framing needs. Open Tuesday - Saturday 10-4pm, Closed Sunday to Monday

Aquamaris Art Gallery

Visit us throughout the month to see the changing displays and new arrivals by our gallery artists October Hours: Tuesday - Saturday 10 am - 4 pm Aquamaris Art Gallery Upstairs in the historic Duncan Garage Building (Level entry from the back) Suite 202 - 330 Duncan Street October Hours: Tuesday Saturday 10am-4:00pm CLOSED Sunday & Monday (250) 597-2798 aquamarisartgallery.com

VISIT THESE DOWNTOWN DUNCAN GALLERIES Excellent Frameworks Home of the EJ Hughes Gallery 115 Kenneth St, Duncan 250-746-7112 excellentframeworks.ca ejhughes.ca

Aquamaris Art Gallery in the historic Duncan Garage Building Suite 202 - 330 Duncan Street 250 597-2798 aquamarisartgallery.com 45

CALL FOR SUBMISSIONS Exhibition: Forest: Breath of Life Deadline: 5pm October 30, 2020

he Cowichan Valley Public Art Gallery [CVPAG] is calling for submissions to our February 2021 exhibition: Forest: Breath of Life. The exhibit runs February 01 to 26, 2021, and is a project in collaboration with the Sierra Club of BC. Forest: Breath of Life will explore the multi-faceted nature of forests: as home to a vast number of flora and fauna; as a source of beauty, healing and solace to humans; as a source to be harvested; as an ecosystem under threat; and as a source of every breath we take. CVPAG will consider recent works in the visual arts from artists living and practising in

CELEBRATING

10 YEARS IN BUSINESS IN THE

COWICHAN VALLEY Heronwood Custom Cabinetry Inc. Is a local custom cabinetry shop located in the Cowichan Valley. Heronwood is know for its meticulous craftsmanship and creative design.

VISIT OUR SHOWROOM

E4-4970 POLKEY RD. DUNCAN

250-597-4701

heronwoodcabinetry.ca 46

British Columbia. Minimum size requirement for 2-D works: 30”x24”; 76cmx61cm. A jury of three arts professionals will review all submissions. Artists accepted will be notified by November 30, 2020. If you are interested in submitting to Forest: Breath of Life, e-mail to the curator: • a jpg of each work; 2-D works should be unframed • a short bio • an artist’s statement of a few lines, encapsulating your focus and creative process • excluded media: giclée, mechanical reproductions, digital photography Submissions and inquiries: curator@cvpublicartgallery.ca The Cowichan Valley Public Art Gallery’s exhibits are intended to provoke intellectual inquiry, capture visitors’ imaginations, and encourage debate and discussion. Our vision is to do this by mounting a broad, dynamic range of exhibitions, based on universal issues, recognizing, respecting and engaging with different perspectives.

Capture Your Family Memories with Painter Donovan Rose

here is home for you? Where does your heart relax, beat at a soft pace and fill with pleasant nostalgia? When I was born, we lived on the Shuswap and my dad was running Fat Boys, a restaurant that started out as a food truck in Sorrento. When Fat Boys burned to the ground my family was uprooted, and we moved to Alberta where we lived in numerous small towns as my dad went from one job to the next. Every summer we made our pilgrimage back to the lake to stay with my grandparents at their home on the water. This yearly return to the Shuswap would be the most consistent and joyful experience in my childhood.

In 2015, ten years after my dad passed, my uncle gave me a box of Kodachrome slides he’d had in storage; pictures taken by my grandparents in the 1960’s, presumably on a Kodak Brownie. There were dozens of photos of my dad as a fit young man, spending time with family, lounging on the dock with his mod haircut and European swim trunks. I recognized that this was also his place of the heart. My immediate response was to paint these scenes, and as the side effects of nostalgia calmed, I became in awe of how well each photo was composed, how vivid and well curated the colours were, the mood of the era well preserved. I found comparisons in my family’s figures to compositions by Cezanne and Matisse. Their study of bathers, scenes of leisure, la joie de vivre, seemed to parallel this photographed Arcadia before me.

Zak Stolk Violin Maker

25 Years Experience of Lutherie in the Italian Tradition.

Making, repair and restoration of Violins, Viola, Cello, Double Bass, Harp, and all manner of Stringed Instruments. 250-749-6563 zakviolins@shaw.ca www.zakviolins.com I began a series of paintings in 2017 based on the photographs and continue to adapt these images into my work today, working to reconcile the memories of this shared place with our imagined and real childhoods. Donovan Rose is another artist who has migrated to the

Cowichan Valley, thankful to live in the traditional Coast Salish territory. He and his fiancé, Barclay Martin run The Ou Gallery and Artist Residency in Duncan. You can see his work at Gallery Merrick in Nanaimo, or in studio by appointment, commissions welcome! www.donovanrose.ca 47

The Clay Hub Collective Open with COVID-19 measures

Now accepting new members and planning for fall classes Check our web site for current info

www.theclayhubcollective.com

INTUITIVE PSYCHIC CARD READINGS

f you have ever wanted to learn to hand-build or throw on the potter’s wheel, our volunteer run studio is the place for you. For 6 years the “Clay Hub” has been offering classes and 3-hour open studio sessions for anyone interested in creating with clay. These are unprecedented times that we are all currently experiencing with the pandemic. Implementing all the required health

THE CLAY HUB a max of 5 people allowed in the studio at a time. We found the smaller groups have created a more relaxed and comfortable environment for everyone.

with channeled divine guidance 30 mins - $50 45 mins - $65 60 mins - $80

All sessions will be by phone or video conference BOOK TODAY C: 250-710-5287 I W: Sacredsilence.net E: angelsacredsilence@gmail.com

Trial By Fire Pottery Studio 2 Week Wheel Classes

NEW ONLINE SHOP AND FARM STAND www.trialbyfirepottery.ca I 250-710-8758 www.trialbyfirepottery.ca

regulations, we have created a safe environment. We require face masks or face shield to be worn in the studio. Hand sanitizer is available to you, and physical spacing is being practiced in the studio. Distancing means there is

Now that it’s Fall, we are all realizing it could be a long Winter ahead. This is the perfect time to do something you have always wanted to try or find the time to rekindle your love of clay. We are offering a range of classes for beginners to intermediate with 4-5 students per class. Learning to build a mug, throw on the wheel and hand-building are available for those interested in trying something new. Come join us and explore the joys that clay can offer. Check out our website for additional information www. theclayhubcollective. com Hope to see you creating with clay this Fall! The Clay Hub, 2375 Koksilah Rd, Cowichan Station

6476 Norcross Rd, Duncan I Islandreturnit.com I

The Clay Hub Collective Pottery for everyone’

the Valley, especially of children and teens.

Great Change Begins Small

Submitted by Icel Jane Dobell

Chief, a Mayor, two MLAs, an MP, business leaders, Councillors, and 260 people attach their names to an article about adults bullying two children in our Valley (Unmasked: The Pandora’s Box Of The Valley). The story is personal and universal about abuse in our community. It strikes a chord. Emails come in about other bullying around

The article is written out of faith that most people are sickened by abuses growing epidemic and would speak out, but feel powerless. The story, with a sign-up, is published in the belief that hundreds will sign on to show the children and their family that abusers are the minority and most people would stand behind or in front of the children. What now? The grandfather of the abused children and I talk about whether the story is meant to go further. He is First Nations, I’m not. It makes no difference. We have a vision; a vision has us. We make a plan: go day by day; wait for signs. During a pandemic, during apocalyptic smoke, during these dark times, when leaders and citizens begin to stand together against abuse, and people put their

businesses on the line—it’s a sign the times are changing. Keep going. Like many, we believe change in the world begins small and grows. We believe the most important thing is to set an example for our children, have a round table, at the dinner table, sign on against bullying as a family. Too many children know about abuses. There are dark forces—there always have been. To rise above the darkness requires commitment, compassion, courage, coming together. So what are we waiting for? Some visionary leader to show us the way? Some time? Later? There is no later, there’s only now and no one will lead the way unless it begins with you, me, us, together. There are many devoted people working to end

bullying in our Valley. When they hear about others signing on, they say the same thing: It’s time we come together to make a change. What if thousands of people in our valley, beyond all differences—gender, race, culture, religions, politics— and embracing all our differences, our strengths, weaknesses and experiences, signed on—actually put our names on the line as ready to take a stand against bullying, verbal and physical? What if most of our local businesses, clubs, teams, organizations, schools, also signed on? What if you put your name on the line? You think it can’t make a difference? As in the movies and fairy tales, so too in life—change begins not with knowing the ending but by simply beginning. To sign on to a beautiful beginning go to https://www.wheredowestand. ca/bullying

• All things natural and beautiful for you and your children • Beautiful and inspiring books for all ages and levels of interest • Wonderful organic merino/silk, wool clothing from age 0 - adult • Wooden toys, puzzles, games, silks, dolls, cards, calendars, prints • Birthday rings, craft kits, musical instruments and much more. • Painting, drawing, knitting wool, felting, beeswax, craft & lots handwork books & supplies

Ph: 250-597-4763 ~ Located next to the Community Farm Store Amazing books, supplies, resources and inspiration for homeschoolers, teachers, parents, carers and all “students of life”.

(SOL) - We hope to see you soon!

READY OR NOT, FALL HAS COME, IT’S TIME FOR MORE LAYERS! Drop by and see our selection of organic wool bonnets, hats, mittens, leggings, sweaters, coats and wool/silk underlayers for the whole family.

TO FEEL WOOL IS TO FEEL WELL!

New Hours Here at the Freya-Sophia Waldorf store we are inspired by the work of Rudolf Steiner and committed to meeting the soul needs of our children and our community by providing books, toys, supplies, resources, classes, workshops, instruction, support and conversa-tion to those who visit us. We are here to help and to support. We are happy to accommodate orders by phone or email; we can ship your orders by mail or accommodate driveby pickup. 50

OPEN 11-3

MONDAY THROUGH

SATURDAY

Closed Sundays and Stat Holidays.

“Our highest endeavor must be to develop free human beings who are able of themselves to impart purpose and direction to their lives. The need for imagination, a sense of truth, and a feeling of responsibility—these three forces are the very nerve of education.” ~ Rudolf Steiner

Isabel Wyatt is known for her magical storytelling style, and for her love of historical tales, legends and myths. She wrote more than a dozen children’s collections that have become classics for a Waldorf-inspired curriculum. Our selection of books for all ages is growing daily, we hope you will come visit us soon. Open 11—3 Monday through Saturday.

follow. You can watch the video lessons at your own pace, pause, stop, replay any part of the videos, allowing you to master and perfect your felting techniques.

ACUPUNCTURE MASSAGE THERAPY HERBAL MEDICINE

Online Booking & Direct Billing www.pestleandpins.com

DR. KEVIN IANSON, Dr.TCM (R.Ac) AMANDA KNAPP, R.TCM.P (R.AC) CHELSEA RANEY, R.TCM.P (R.AC) EVAN MONCRIEFF, RMT

4705 Trans Canada Hwy I 250-889-9066 I Whippletree Junction

NAN C. DESIGNS FELTING CLASSES ARE NOW ONLINE!

ocal fibre artist Nan.c has so missed felting with a community in her bi-monthly classes during covid, that she has taken the classes online.

Island Hellerwork & Somatic Counselling ALIGN - CONNECT - EMBODY

Heal Trauma Increase Vitality Improve Posture & Alignment Freedom From Chronic Pain & Injury Improve Movement & Flexibility Heal Anxiety & Depression Better Sports Performance

islandhellerwork.com I 250-661-1687 52

The first release of the series is an adorable and easy-tofelt little hedgehog. A great project for beginners both young and old. A cute little hedgehog can be felted in about 2 hours by felting along with the videos in this course. The course is broken up into 7 step-by-step video tutorials and printable templates that will break down everything into easy steps that you can

Nan.c teaches a super easy way to make those tricky hedgehog spikes, and you can use up that ball of wool yarn you’ve had in your stash for awhile. Don’t be afraid to make them in any colour, or visit a local yarn store like All Tied Up in Duncan for the yarn. If you’re new to felting, roving and felting needles can be purchased on the nan.c designs website, for mail out or local pick up. There is also a supportive private facebook community in which to get additional support, advice and brainstorming help from other felters in the same course. It’s a great place just to share and see everyone’s adorable hedgehogs come to life. Sign up for the course at www.nancdesigns.ca and watch out for the next course being filmed now: a lovely barn owl.

ZUUL DESTROYER OF SHINS - An exceptional armoured dinosaur

r. Victoria Arbour, Curator of Palaeontology at the Royal BC Museum, will be giving a presentation on dinosaurs at the October 20th (7:00 pm) meeting of the Cowichan Valley Naturalists’ Society . Dr. Arbour is a vertebrate palaeontologist specializing in dinosaur anatomy, systematics, and evolution. She joined the Royal BC Museum in 2018, following a postdoctoral fellowship at the University of Toronto and Royal Ontario Museum, and a postdoctoral appointment at North Carolina State University and the North Carolina Museum of Natural Sciences. Dr. Arbour is the leading expert on the palaeobiology of armoured dinosaurs known as ankylosaurs. She has named several new species, including Zuul crurivastator – Zuul, after the Ghostbusters monster of the same name, and crurivastator, meaning ‘destroyer of shins’ in Latin, in reference to its

sledgehammer-like tail club. In 2019, she co-authored a book, Zuul: Life of an Armoured Dinosaur with colleague Dr. David Evans (Temerty Chair of Vertebrate Paleontology at the Royal Ontario Museum). This book explores the discovery of a spectacular armoured dinosaur skeleton and what it reveals about the evolution and biology of these unusual dinosaurs. In 2019, Dr. Arbour identified the first dinosaur species unique to BC named Ferrisaurus sustutensis – which means “the iron lizard from the Sustut River”, a reference to its discovery on the BC Rail line along the Sustut River. The new species is a hornless, parrot-beaked, plant-eater closely related to the Triceratops. By studying these bones and other fossils from the same region, Dr. Arbour is learning what BC was like during the age of dinosaurs, 67 million years ago. If you would like to learn more about these fascinating dinosaurs and the work of Dr. Victoria Arbour please join the Zoom talk by Emailing cmilo@telus.net for the link. You do not have to be a member of the Cowichan Valley Naturalists’ Society to enjoy this presentation. 53

250 715 6174

New Student Gardens at Sunrise Waldorf School

t Sunrise Waldorf School a parent volunteer committee has been working twice a week since mid-summer, repurposing a pile of concrete destined for landfill into â&#x20AC;&#x153;urbaniteâ&#x20AC;? retaining walls, and transforming an unused weedy area next to the expansive playing field into a new student garden. With the generous support of local businesses, Kinsol Play Systems and The Canadian Bavarian Millwork & Lumber, who donated Western Red Cedar wood to build raised planter beds for each class from grades 1 â&#x20AC;&#x201C; 8, and a generous donation of 10 yards of compost from Dinter Nursery, we are creating a 150 foot long garden area including two gathering areas to be used as outdoor classroom spaces, and providing our school with plenty of space for growing vegetables and a pollinator garden. Recycling concrete, though time consuming, has a significant environmental impact both by keeping it out of landfill, but also conserving natural resources by reducing the need for gravel mining, water, coal, oil and gas. We used a sledgehammer to break the larger pieces into more manageable pieces, bolt cutters to cut off thick wires that had been

used for reinforcement, and have been arranging them to create beautiful terraces. Concrete slabs can be stacked up, saving the prettier more rectangular pieces for the top layer. While aged compost is great when available, we endeavored the permaculture technique of wetting the dry depleted soil, then adding layers of straw and fresh manure, topped with cardboard to prevent any viable seeds in the straw or manure from growing weeds, soaking the cardboard, and then finishing with an 8 - 12 inch layer of aged compost in which we can plant directly. In the coming weeks various students of all grades will be planting a variety of kales including walking stick kale for fun, hard neck garlic varieties such as Purple Siberian garlic, and Red German Rocambol. As well, a soft neck garlic variety Viola Francese, for braiding, and an experimental crop of Fallblooming saffron crocuses, to be used in our annual saffron buns for the Santa Lucia festival this Winter. Submitted by Jasmine Oberste

Valleyview

Image above; Apple Pie Caramel, Lavender Ganache, Wine Ganache

Centre

So much to oﬀer!

1400 Cowichan Bay Rd Wellness

Chocolate Pearl: “Lo-cal, no. Local, yes.” continued from page 39

Rhubarb Ganache Did you know that rhubarb is a vegetable and not a fruit? Nonetheless, it has proven to be a hit when blended into a chocolate ganache. Yes, it’s seasonal and locally grown. How local? Distance from our garden to where it’s prepared in our kitchen: about 10 metres. Salted Caramel & Salted Caramel Truffle At Chocolate Pearl, we have milk chocolate caramels and a truffle available with a pinch of salt. But

Reiki Wellness 250 743-8122 Reiki, Foot Detox, Infrared, Acupuncture, Reﬂexology not just any kind of salt. The salt we use is from Vancouver Island Salt Company. And we don’t need to tell you where they’re from. Distance to the Salish Sea where they source their salt: about 7 km. Currently, the net we cast for our local ingredients has a maximum range of 18 km and a minimum of, well… the garden in our backyard. Why do we go to such short lengths to source local ingredients? Naturally, it’s about supporting our local economy, but moreover, it’s because we prefer to use ingredients that are fresh and available, rather than massproduced and preservative-filled.

Healthcare

Food Country Grocer 250 743-5639 Bakery, Meat, Seafood, Produce, Deli & Floral, Supplements

We Welcome New Patients!

Cure Artisan Meat & Cheese 250 929-2873 Charcuterie, Cheese House Made Pates

Island Pharmacy 250 743-1448 Open 7 Days a week for all your pharmacy needs.

Valley Health and Fitness 250-743-0511 Full service gym/classes

Cobble Hill Dental 250-743-6698 Friendly, Family Practice

Fitness

Chocolate Pearl 133 Craig St, Duncan 778 422-2462

Viridian Energy Co-Operative Is Officially A Certified B Corporation

Corporations are accelerating a global culture shift to redefine success in business and build a more inclusive and sustainable economy. The B Corporation community is a growing movement with 3,522 companies—including Patagonia, Ben & Jerry’s, Tony’s Chocoloney that use business as a force for good. What is a B Corporation? Certified B Corporations are a new kind of business. They are businesses that meet the highest standards

of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose. What does it mean to be B Corp Certified? B Corp Certification is one of the only certifications that

isn’t for a product or service but for the entire business behind the product and service. How do businesses get certified? The B Impact Assessment is the main tool for certification. It covers five areas: governance, customers, workers, environment, and community. Based on this, companies are given an overall score based on things such as their mission, business ambitions to employee diversity and energy use. Companies who score more than 80 points (out of 200) are officially certified and, to ensure commitment is maintained, must be recertified every three years.

We’re proud to announce that Viridian Energy Cooperative is an officially certified B Corp. Based in the Cowichan Valley, VEC has installed over 10,000 solar panels and provides solar energy solutions, assessments, design, installation and consulting by Renewable Energy Technicians and Red Seal Electricians. This new status complements VEC’s worker co-operative values where the aim is to balance people, planet, and profit. Since 2012, VEC has proudly supported local communities giving away 1% of net income to support community projects. Over the past few months, VEC has completed the indepth B Impact Assessment, scoring 84.4. This score puts VEC on the right track to build a more inclusive and sustainable way of doing business. Anyone can read VEC’s assessment report: https:// bcorporation.net/directory/ viridian-energy-cooperative For more information on the B Corporation mission visit: https://bcorporation.net/ about-b-corps Sarah Allan is a Business Analyst at Viridian Energy Co-operative, specialising in renewable energy and clean technology.

WHAT’S LURKING IN YOUR HOT TUB?

t’s time to get your hot tub ready for the cool season! Especially if you’ve recently acquired a used hot tub (through a home purchase, or otherwise) you may want to read on to learn about the possibility of biofilm harbouring in your lines and equipment. Everyone who’s had a soak in your tub could potentially have introduced organic contaminants - like dead skin, sweat, etc. – all of which feed biofilm. Couple this with other substances, like soaps and lotions, and you’ve got a ripe environment for biofilm to multiply. So what is biofilm? Biofilm forms naturally, especially in dark, warm water environments - typically within the network of plumbing and equipment in hot tubs, spas (and even jetted bathtubs or pools.) According to the The American Heritage® Science Dictionary, biofilm is “a complex structure adhering to surfaces that are regularly in contact with water, consisting of colonies of

bacteria and usually other microorganisms such as yeasts, fungi, and protozoa that secrete a mucilaginous protective coating in which they are encased. Biofilms are typically resistant to conventional methods of disinfection.” People presume that the sanitizing chemicals they use will kill all the bacteria in their hot tub. Not so. Sanitizers, such as chlorine or bromine, can only reduce the free-floating bacteria in water. The remaining bacteria can become lodged within the biofilm matrix. It is difficult for sanitizers to get through the slime layers of biofilm to kill all the potentially harmful organisms. So what can you do to purge your hot tub (or other recreational water vessel) of biofilm? Ahh-Some is an eco-friendly, unique product that performs a cleaning, scrubbing, clarifying action along with removal of odours and contaminants caused by biofilm and other organic substances. For a DIY fix, you can

We’ve a whale of a good reputation!

• • • •

Pool installs & liner replacements Hot tub service, including bio-film flushes Equipment repair/replacement & supplies Inspections & consultations Contact Mike, owner & certified technician

CALL: 250-466-4050 I TEXT: 778-837-0138 orcaspaservice@gmail.com

www.orcapoolandspa.com purchase this product direct from the Ahh-Some website or from Mike at ORCA Pool and Spa. Learn more in Mike’s video on the home page of www.orcapoolandspa. com However, if you’re a bit squeamish about taking this on for yourself, Mike can undertake the job for you and leave you with a biofilm-free hot tub! Mike also offers onsite “Pool School”, to educate you about

proper chemical balancing and winterizing techniques to keep your backyard investment in prime shape. Call Mike at 250-466-4050 for courteous, expert advice and service. Remember to mention this article and receive a 10% discount on the biofilm product or flush service, or Pool School.

Submitted by Mike Raino

VALLEY DENTAL CLINIC Dr. Gordon Levin DMD Dentist Detailed screening for sleep apnea with dental appointments Qualified Dentist American Academy of Dental Sleep Medicine

# 101-321 Festubert St Duncan, British Columbia V9L 3T1 250-746-9697

reception@valleydentalclinic.ca

The Effect of Oral Health on Systemic Health

he oral cavity is the intersection between medicine and dentistry and a window into the overall health of the patient.

Traditional Chinese Exercise for Health Wild Goose Qigong (Chi Gong) Gentle movement Calms your mind Heals internal organs Develops ﬂexibility Mondays 9~10:15am (Rivendell) Wednesdays 10:15am-11:30am Thursdays 8:45am-10am (HUB) Fridays 10am-11:15am (Victoria) Northern Shaolin Chun Yuen Quan Dynamic movement Improves posture Increases energy Strengthens bones Tuesdays 6pm-7:15pm Wednesdays 9am-10:15am

250 748 4060 rivendellrhythm@shaw.ca

www.WildGooseQigongCentre.com

There is either a causality or an association between periodontal disease (gum disease) and other systemic conditions, including atherosclerotic vascular disease, pulmonary disease, diabetes, pregnancy complications, osteoporosis, and kidney disease. In the case of diabetes there is strong bidirectional evidence. In other words treating one condition positively impacts the other. One might ask “ why is any of this true ? “ . Research in the medical field has over the years revealed a class of chemical messengers created in one location of inflammation in the body produced in large amounts and released into the bloodstream to travel to other tissues in the body and influence a similar inflammatory response . This chemical messenger is called a ‘cytokine” . There are no shortage of scientific articles for you to find online about this phenomenon .

A shared feature of periodontal (gum) disease and the medical conditions listed is that they take a long time to develop and become clinically significant. Primary prevention to treat patients before the onset of symptoms, myocardial infarction, stroke, diabetic complications, or significant periodontal disease is our shares challenge. The conditions listed cause significant mortality, morbidity, and are extremely costly to our healthcare system. Lack of access to primary medical or dental care prevents some people from getting diagnosed and treated until a negative event has occurred. Despite evidence of clear causality, the consequences of these chronic conditions is well understood. Dentists, family physicians, and public health workers must increase efforts to work together and communicate to the public to maximize the benefit to patients. Wishing good health to everyone! Dr. Levin is a general dentist with special interest in Orofacial Pain and Sleep dentistry

LYMPHATIC RELEASE TECHNIQUE

ymphatic Release Treatment is a gentle stimulating full-body massage, including groin lymph and breast tissue, that encourages the lymph movement through stimulation of both the surface and deeper underlying tissues. It works with the circulatory and lymphatic system to improve circulation, lymphatic flow and remove toxins from the body. What is the lymphatic system? It is a network of tissues and organs that help rid the body of toxins, waste and other unwanted material. The lymphatic system functions primarily to transport lymph, a fluid containing infectionfighting white blood cells, throughout the body. Lymph can only move in one direction—upward, toward the neck, where it re-enters the circulatory system via the subclavian veins. Our lymphatic system doesn’t have a “pump” so it depends on daily movement on our behalf to help shuttle lymph fluid around the body thru muscle contractions in the surrounding skeletal muscles. The tonsils, adenoids, spleen, and thymus are all part of the lymphatic system. They’re all connected by a web of lymphatic vessels which, in a sense, is like a second circulatory system of the body. Some signs of congestion in the body are swelling, sinus infection, headaches, fatigue, body ache/discomfort. What’s it good for: • Pre/post surgery

• Office/desk job • People who are inactive • Renaud’s Syndrome • Nerve issues Ways to Improve and Drain Lymph: • Massage • Rebounding (jumping, trampoline) • Skin brushing • Eating clean People can use lymphatic massage technique to help reduce swelling and improve circulation. A properly functioning lymphatic system is essential for overall health. If you have significant lymph build up within the body it will take 3 – 4 treatments to dissipate the area, so treatment does not tax the system. The average person has approximately 600 to 700 lymph nodes. The lymphatic drainage treatment always begins and ends with treatment to the neck as this is where all the lymphatic vessels come together to join the main vein going into the heart. From relieving lymph build to relaxation, this therapy can do wonders for the mind, body and sole. Do yourself a favour and see for yourself about the wonderful benefits of lymphatic release. Gift Certificates are always available. Call Helga to book your session at 250-732-7988 or visit her website at www. naturalheelingreflexology. com Helga Feichtinger is a Registered, Certified Reflexologist and Indian head Massage Practitioner in the Cowichan Valley.

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We are now offering Microdermabrasion Treatments! 30 Minute Treatment $60 October Special Purchase 3 products from the Eminence Gem Stone Collection and get a Jade Facial Roller for FREE! soulescape@shaw.ca 250 748-2056 I www.soulescape.ca 109-2673 Beverly St., Duncan 59

Laundry Stripping,

What is it and should you try it? Tracey Hanson, proud Cowichan Valley community member and business owner www.cleanchoice cleaners.com

our mom or grandma may have taught you to boil your stinky dishcloths with a little baking soda to sanitize them. Laundry stripping is a trend that is getting a lot of interest on social media in the past few months and its basically grandma’s technique on a larger scale. Primarily for sheets and towels, stripping is a method used to remove detergent residue (especially from homemade laundry soap), fabric softeners, mineral build up from hard water, body oils and odours. The process involves soaking in very hot water with a Borax solution. You need to be careful with colourful linens because stripping can cause dyes to run and if you choose to try it on clothing be sure to read the care label to make sure the pieces can handle high heat and only put like colours with like. For regularly used items such as towels and sheets it is recommended to strip them once/month, extra caution with clothing as it can cause fabric to age prematurely. For me I can see laundry stripping being useful not only for linens but also for dog bedding, cleaning cloths and stinky teenager socks. If you’ve noticed your towels are

less absorbent or your sheets look a little dingy you may want to try it too! Supplies: • Borax • Washing soda (sodium carbonate) • Laundry detergent (fragrance free) Steps: 1. Start with just-washed laundry, either wet or dry. You can strip wash the laundry either in a clean bathtub, a large bucket, or a top-loading washing machine. 2. Start by filling the tub with very hot water. Then, add a mixture of borax, washing soda, and laundry detergent, following a 1 to 1 to 2 ratio, adjusting the amounts based on how much water you’re using. For a full washing machine, try about 1/4 cup borax, 1/4 cup washing soda, and 1/2 cup detergent. 3. Once the mixture has dissolved, add your laundry. Let soak until the water has cooled, about 4 hours, stirring occasionally. 4. Drain the dirty water, rinse and then follow up by washing the items once more in the washing machine, on a wateronly cycle.

OCTOBER 24TH, ELECTION TIME IN BC AGAIN – A TIME TO MAKE A DIFFERENCE

ctober 24th, Election Time in BC Again – a Time to Make a Difference We can spend our time wondering and talking about why the government has called an election in the midst of this Covid-19 pandemic, or we can turn our minds and hearts to what really matters to us as a community right now, and ask ourselves what we need to learn about our local candidates – who they are, what they stand for, and what priorities they will advocate for on behalf of Cowichan Valley in the legislature – and get ready to vote for what matters to our community. As always, your vote can make a difference. What kind of government priorities are you looking for? Once we know who all our declared candidates are locally, we’ll ask them some questions on specific issues and post their answers, in their own words, on One Cowichan’s website. And first, we want to know what your priorities are for our provincial government looking forward from 2020. In One Cowichan’s past election surveys – federal, provincial and local – Cowichan Valley residents have consistently told us that you want a fairer economy, better protection for the environment, action on the climate crisis, improvements in our democracy, reconciliation with First Nations, and good,

accessible health care. What are your current questions, concerns and priorities for our provincial government? Send them to us at info@ onecowichan.ca and we will do our best to fold them into our questions for the candidates. VOTING IN THESE COVID-19 TIMES Elections BC says they’re planning for a safe and accessible election. For in-person voting, they will implement measures such as social distancing, capacity limits, increased cleaning of voting stations, hand sanitizer stations and use of personal protective equipment including masks, gloves and face visors. There will be seven days of advance voting October 16 to October 21 and advance voting places will be open from 8 am to 8 pm local time, although not all advance voting places will be open every day. Elections BC will publish information on advance voting places and send out Where to Vote cards. You can also vote at any district electoral office from the day an election is called to 4 pm on October 24. If you haven’t registered before, or your information is out of date, you can register or update when you vote - or you can request a vote-by-mail package from Elections BC by emailing: electionsbc@elections.bc.ca or calling voter services at 1-800-661-8683. You must return your completed package to the district electoral office before 8 pm October 24. Voting by telephone will be available for those with

250-929-8381 tracey@ cleanchoicecleaners.com

We’re in this together!

Clean Choice hopes that everyone is keeping healthy and safe. During these ever-changing times, we have been busy monitoring recommendations issued by Health Canada and have updated our products, equipment and services accordingly. In order to provide the most safe and effective cleaning, new policies have been put in place that include 10-Point Disinfection with every clean, PPE for staff, equipment saintized after every clean, committed to keeping staff home if they show any signs of illness. Call to find out more about our all-surface, wholeroom disinfection service for home or oﬃce. Totally green, health Canada registered disinfectant. www.cIeanchoicecIeaners.com

Diana Pink I 250 597-2102 I afreshstart@shaw.ca disabilities or underlying health conditions that prevent them from voting through other means, such as voters in hospitals or long-term care facilities. Get Informed, Get Engaged and on October 24th Get Out and Vote!

One Cowichan is a local volunteer-driven citizens group that brings people together for positive change. We believe in holding decision-makers at all levels of government accountable to the strong social and environmental values that make Cowichan such a great place to live, work and play.

t’s been said in the BC Legislative Assembly (1998), of Indigenous-Settler relations: “Our first encounters with Europeans were friendly. We welcomed these strange visitors - visitors who never left.” In the title, “Strange Visitors” refers to this quote.

We Had No Hesitation Using the Word ‘Experiment’ Chapter 9

Smith presents fifteen Canadian policies and practices, of the many that affect Indigenous Peoples. Chapter 9 involves the High Arctic Relocation of 1953. The Canadian government relocated ~100 Inuit families, of two different dialects, from northern Quebec to above the Arctic Circle, 1,200 kilometers from their homes. The two groups were each told the move was for their well-being. But primary sources tell a different story; it was sovereignty issues that motivated the relocations. Testimonies of Markoosie Patsauq and Samwillie Elijassialuk (through translators) to the Royal Commission on Aboriginal Peoples (RCAP, 1992) provide

Author Markoosie Patsauq

WHY WE SHOULD READ Strange Visitors: Documents in Indigenous - Settler Relations in Canada from 1876 by Dr. Keith D. Smith primary sources that tell of the multitude of hardships the Inuit families endured. Those who agreed to move did so with the assurances that conditions there would improve their existence; these promises proved false. For clothing and bedding, the 100 families would receive 600 caribou skins to see them through winter; they received 60. There were “hardly any caribou”, and if they harvested a muskox, a fine of ~$4000.00 (in today’s dollars) would be imposed. Weather and daylight

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conditions were different. The Inuit survived the first year mostly by eating garbage from the dump of the nearby US Air Force base. They had been told they could return to Northern Quebec if necessary; on this the officials reneged. Some never saw the rest of their family again. Finally, in the Commission’s Conclusion of RCAP (1994), Inuit families’ grievances were believed. Bent Sivertz, in his 1993 RCAP testimony, acknowledged his responsibility for relocation arrangements. He frankly declared in his testimony “It was an experiment. . . We had no hesitation in using the word ‘experiment . .” After forty years of denial, the Canadian government admitted that sovereignty issues shaped their Arctic practices. Not until 2010 was an apology issued to the Inuit. Meaningless consultation continues today. Our group found the colonial mindset especially chilling. The Warmland Book and Film Collective, a response to the Calls to Action of the Truth and Reconciliation Commission of Canada – explore, celebrate, and learn from Indigenous authors and filmmakers –the book for October is A Quality of Light, by Richard Wagamese. Questions? warmlandcollective@gmail.com Submitted by Miyo Stevens

Kurtis Howes 250-210-1705

The introduction to this book introduces “critical thinking” and teaches the reader to read critically. The author includes “primary sources” - documents from firsthand participants in events, and “secondary sources”. One needs to clearly differentiate between the two, so inherited interpretations of the past can be reexamined.

of patience. Your dog may lash out, too. And just as you were likely embarrassed and apologetic once you had calmed down, so will your dog be embarrassed and apologetic. A heart to heart talk and forgiveness will be in store. And then we move on.

LUCKY DOG Frightened Dogs…

This does not include truly aggressive or dangerous dogs that may need some specialized training, treatment, or “other”. If you come across a stray, lost, injured, or otherwise

f you’ve taken a dog first aid course (which I recommend you do) you learned that a frightened or injured dog can injure you. One of my favourite daycare dogs bit one of his family members in the perfect storm of missteps. This normally nice dog was at a backyard family function and through the excitement jumped into

the above ground swimming pool. The owner of the pool, not the owner of the dog, proceeded to get loud about how the dog would tear through the liner with his

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nails. To save the liner several men surrounded the pool with one of the larger men jumping in. The dog is confused, excited, and being yelled at by many people. The dog’s owner is trying to intervene asking that she be allowed to deal with her dog. The man in the pool grabbed the mid-sized dog by the skin of his back and neck. The now terrified dog turned and bit the man, hard. He required stitches. The dog was blamed. This event could have been prevented at so many of the steps leading up to the bite. Whenever possible, allow the dog’s human to calm a dog down. And always, remain calm yourself. Ask if you can help and only do as you’re told. Dogs don’t want to bite. They get pressured to bite. Injured dogs may even bite their own human. The dog is scared and not thinking straight. We’ve all lashed out at someone in a fit of anger, fear, or loss

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frightened dog, assume it will bite you. There are techniques taught in Dog First Aid classes about how to approach a dog like this and how to safely get a leash on while protecting yourself. Such as, never approach an animal face on, try not to stare, and keep your body language relaxed and confident. If you are unsure about how to approach, remain calm and call Animal Control (250748-3395). Keep lookie-loos at a distance and do not feed an injured animal. Lastly, please teach children to respect dogs and their space. Bites can be prevented. Debbie Wood is a certified Small Animal Naturopath and can be reached at 250-597-7DOG.

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especially cat treats. By night, he greets unwelcome rodents with unforgiving discipline. Sparky’s background for the position of Greeter is the thing of legends. About 12 years ago, his blonde tabby mother named Lion, would come to the store by night, never by day. She was a feral cat who shunned human beings and moved about secretly in the shadows. She was one of many feral cats that frequented the Buckerfields warehouse. For a while, it seemed as though there was another litter of baby kittens in the hay bales almost every month. Sparky was one of Lion’s kittens, found curled up in the bales of hay.

Sparky The Buckerfields Cat Submitted by Kelvin McCulloch, CEO of Buckerfields

itting on the counter at Buckerfields in Duncan is a champagne coloured cat who watches the customers come and go while he plans his next camping expedition into the sock section of the store. By day, Sparky is the Buckerfields store Greeter, one of several feline Greeters in the Buckerfields chain. Besides Duncan, there are feline Greeters in Buckerfields Parksville, Saanich, Salmon Arm and Kelowna. Sparky charms the customers with his cash register skills and product knowledge,

Sparky’s Mom finally found her way into a live trap in the Buckerfields warehouse. From there she was transported to Prevost Veterinarian Clinic for a health checkup and a procedure to end her kitten bearing days. From there she went to the home of Kelvin McCulloch, Buckerfields CEO, where she lived out her days roaming the countryside and protecting

Mr. McCulloch’s secluded barn from rodents. Meanwhile Sparky, Lion’s kitten, went to Arbutus Ridge to live with Kelvin’s Father Lorne McCulloch, then in his 80’s. But Sparky’s unruly nature was too much for Lorne so Sparky was returned to the Duncan store where he began his career as a Buckerfields Greeter. Sparky never looked back. He has served Buckerfields with diligence and loyalty

to this day. Buckerfields staff take care of him and he has his choice of every cat food in the world. Sparky is known and loved by so many Buckerfields customers. He is a special part of our community.

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COWICHAN VALLEY ACTRESS MAKES IT BIG IN THE UNITED STATES ANIME SCENE Submitted by Jennie Stevens, Woodruff Music Studio

“You never know where your childhood passions will lead you! Pay attention to what you love”. Wise words from 24 year old Hayden Daviau, who followed her heart and found a creative niche, leading from quiet Vancouver Island to the bustle of mainland Vancouver, the distant lights of Texas, then to Los Angeles! Unable to contain her aspirations, Hayden left her little island home seeking the opportunities these larger centres provided. Hayden fell in love with the Art of Voice at a young age through exposure to cartoons, specifically Teen Titans and Japanese anime. With a talent for music and performance, she played primary roles in the theatre program at Frances Kelsey High, and won Best Actress and Youth Voice through Cowichan Valley Music Awards hosted by Cari Burdett. In 2016 Hayden was cast in a Vancouver studio production dubbing live-action JapaneseDrama, “Hanako & Anne” (Azur Productions). She played

the principal character, Ayako Daigo, best friend to Hanako. “Being in Hanako & Anne was a fantastic experience” says Hayden. “It allowed me to perform in a studio with a director, and opportunities to work with established voice actors I respected!” She went on to play Dr. Ayahanna in the series “Late Blooming Sunflower: My Life Renewed” and the leading role of Tsuneko Kohashi in the series “Daddy Sister” before moving to Dallas, Texas. Here Hayden found work at Funimation, the studio which produced the English adaptations of “Dragon Ball Z” and “My Hero Academia.” She landed a leading role in the critically acclaimed fantasydrama series “Goblin Slayer,” playing the role of Priestess. Soon after, yet another large role presented itself: Yasuko Koenji, in the fantasy-comedy series “The Helpful Fox SenkoSan, followed by the role of Vanessa’s younger self in the action series “Black Clover.” This was among the first roles that Hayden played airing on North American television. The show continues to run on Cartoon Network’s Toonami programming block. Within her time at Funimation, Hayden voiced in over 40 different anime series. Following her passion has taken Hayden far and wide and taught her much. She has refined her craft and wants to continue sharing her gift, however, she is recently faced with a rejection to her application for a renewed work Visa. Back on Vancouver Island she continues to work with online projects hoping she can return to work in the US, and continue her fulfilling career.

The Community Farm Store Pages — Your Organic Health and Whole Food Market in Duncan — 250-748-6227

October at the Farm Store is a celebration of wondrous world medicinal and culinary mushrooms. The entire month is centered around our fabulous fungal friends - how to grow, identify, cook, use them for healing, and more! Mushrooms are indeed the original superfood, offering a deeper benefit for human health than just basic nutrition. The CFS Produce Aisle will be featuring a variety of different culinary mushrooms all month long, and our Wellness Team is at the ready with powerful immune-boosting medicinal mushroom formulas from Harmonic Arts, Purica, and more. Happy foraging! The CFS Café Nourishes

Chef James serves up a divine soup & sandwich each Monday, Wednesday, and Friday from 10-3. If you missed the Cafe during those hours, our Grab & Go Cooler is packed with lots of delicious CFS Housemade offerings to enjoy in your favourite park or at home. The CFS Cafe will be serving a Thanksgiving-themed lunch from 10-3 on Thanksgiving Day Monday, October 12th

Happy Hallowe’en!

We have a spooky selection of organic favourites from YumEarth, Denman Island Chocolate, Made Good, and Ethereal Confections. And organic carving pumpkins!

The Community Farm Store

Organic Health & Whole Food Market www.communityfarmstore.ca

2-5380 Hwy 1, Duncan BC V9L 6W4 250-748-6227

CFS Hours

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Thank you to our wonderful customers and community! We appreciate everything you are doing to help us and each other. 67

Subsidies that help workers are fine, but those that allow industry to continue business as usual while avoiding responsibility for repairing the damage it’s caused aren’t the way to recover from a pandemic or economic downturn. That’s why some forwardthinking people are taking it a step further.

Old Oil And Gas Wells Find New Life With Renewable Energy

s part of its COVID-19 response, Canada’s government is spending $1.7 billion to clean up “orphan” and inactive oil and gas wells in Saskatchewan, Alberta and British Columbia. Industry should be footing the bill, but the work is critical and will keep people employed and, in some cases, help them upgrade skills. Orphan wells are those with no known legal or financial owner, often because a company has gone bankrupt. Finance Canada says Alberta has about 4,700, Saskatchewan 600 and B.C. 350, with another 91,000 inactive wells (no longer productive) in Alberta, 36,000 in Saskatchewan and 12,000 in B.C. Some have been “abandoned” — industryspeak for capped to prevent toxic leakage.

In most cases, it’s best to restore sites to more natural states. But, with roads, grid connections and infrastructure already in place, some can be converted to renewable energy operations, from geothermal to solar. Around Taber, Alberta, the RenuWell project plans to employ fossil fuel industry workers to convert two to four inactive wells to solar energy installations that can generate 2,900 MWh and more than $224,000 in electricity sales a year to the area. It’s an idea that could easily be scaled up. As project originator Keith Hirsche explained, transforming 10 per cent of inactive wells to solar installations in Alberta alone would provide enough renewable energy to meet the government’s 2030 goals without removing additional land from agriculture. The project is supported by funding from the Municipal Community Generation Challenge, an initiative of provincial and municipal agencies. As part of the project, an organization of former oil workers called Iron & Earth is partnering with Medicine Hat College to develop a five-day “rapid upskilling program for fossil fuel industry and Indigenous workers to learn the basics of solar before working

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on transforming the well sites themselves.” Seeing the need to diversify in the face of falling oil prices, increasing automation and climate disruption, oilsands workers started Iron & Earth in 2015. As executive director Lliam Hildebrand and board member Bruce Wilson wrote in an Edmonton Journal article, “It’s not a case of fossil-fuel industry workers versus the rest, or Alberta versus British Columbia. We are all in this together. The challenge now is how to move forward in a way that leaves no one behind.” Geothermal energy also shows promise for transforming some wells. In April, the Canadian Association of Oilwell Drilling Contractors, Petroleum Services Association of Canada and geothermal developers formed a partnership to promote geothermal development and create opportunities for displaced oil and gas drillers and service workers. Some deeper wells can be used for exploration and monitoring for geothermal potential. A Narwhal article details Fort Nelson First Nation’s efforts to turn 6,800 hectares of land in the Clarke Lake gas field in northeastern B.C. into a commercial-scale geothermal project. It would reduce reliance on fossil fuels (and thus greenhouse gas emissions) and could provide heat for homes, businesses and greenhouses. Although data from existing wells in the nearly depleted gas field show high enough underground temperatures for good geothermal potential,

drilling is required to determine if water flows are adequate. That can be expensive, but preliminary studies show it will likely pay off. Other uses for depleted wells include hydrogen production, lithium recovery (used in batteries) and carbon capture and storage. Ideally, most former oil and gas wells and related infrastructure would be returned as close to natural states as possible, restoring habitat for animals like caribou and reversing some of the devastation to traditional Indigenous territories and ways of life. But in many cases, old well sites provide opportunities to scale up renewable energy without building new roads and infrastructure and encroaching on valuable agricultural land. Some solar installations are also compatible with nature restoration and agriculture. We must find better ways to hold industry accountable for the many oil and gas wells yet to be orphaned. Innovation for a transition to cleaner energy is something everyone can get behind. David Suzuki is a scientist, broadcaster, author and cofounder of the David Suzuki Foundation. Written with contributions from David Suzuki Foundation Senior Writer and Editor Ian Hanington. Learn more at davidsuzuki.org.

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Georgia Nicols M.A. Georgia’s book, You and Your Future is a best seller with international printings in 3 languages. georgianicols.com

Aries (March 21-April 19) Listen up! You will need more sleep this month for two reasons: For starters, symbolically, the Sun is now as far away from your sign as it can get all year and the Sun represents your energy. This means your energy will be flagging. In addition, your ruler fiery Mars is in your sign now going retrograde. This is unusual. Mars has not been retrograde in your sign since 1988! Therefore, take care of yourself. Don’t be cocky or overconfident. Take it easy and be kind to yourself. Taurus (April 20-May 20) This month is a mixed bag. You will accomplish a lot because you’re motivated to be productive, efficient and effective! You will also be more aware of your health. However, Mars is retrograde in a hidden part of your chart, which might trigger feelings of inadequacy and self-doubt. It might trick you into being your own worst enemy. You might self-sabotage yourself. (This influence has not occurred since 1988.) By reading this, at least you will be aware of its possibilities. Gemini (May 21-June 20) This month, the Sun is in the most fun-loving, playful part of your chart! It’s the perfect time for a vacation. Great time to enjoy sports events and playful activities with children as well as having fun exploring the arts, especially opportunities to express your creative talents. Romance will flourish and existing relationships will be more attentive and encouraging. “Moi?” “Oui!” However, tread carefully with friends. You might encounter something unexpected. Mars retrograde might trip you up. Cancer (June 21-July 22) You’re a nester, and this month

you feel cozy and comfortable at home. You might tackle some repairs. However, whereas before, you felt gungho about a particular project – now – you’re not so sure? Should you keep on track with your ideas or should you wait and rethink things? Well, as my mother always said, “It never hurts to give anything a sober, second thought.” (She was a practical gal with a sweet tooth, which meant we had two desserts a day! Lunch and dinner.) Leo (July 23-Aug. 22) This month makes big demands on your time. (Oh yeah!) Suddenly, short trips, errands, appointments, increased reading, writing and studying are just some things that are creating your busy schedule. Fortunately, fair Venus is in Leo, and this makes you charming and diplomatic. Whatever you have to do, you will do with aplomb. Nevertheless, retrograde Mars might make you question your beliefs, question your politics and question your faith in something? Relax, it’s temporary. Virgo (Aug. 23-Sept. 22) This month you’re thinking more about money, possessions, assets and your personal values. What really matters to you? You have to know what matters before you make important decisions. (Many people don’t know what really matters until they lose it.) Expect to come up with some clever moneymaking ideas in the next few weeks. Enjoy time

spent in solitude. However, disagreements about shared property and inheritances might force you to rethink things. Libra (Sept. 23-Oct. 22) This is your month! The Sun is in your sign giving you a chance to replenish yourself! The Sun in your sign will also attract people and favourable situations to you. Mercury is in your sign as well and this makes you chatty and eager to talk to others. Note: Mars is now retrograde opposite your sign. Whereas before, you were quick to be annoyed with someone, now you might reassess things and see those who are close to you with more clarity. Scorpio (Oct. 23-Nov. 21) Your personal year is ending. Ideally, take some time for yourself to pull your act together and do some navel gazing. Think about goals for your new year ahead because goals help to keep you on track and they give you more clarity in decision-making in the future. They also give you a sense of purpose. Meanwhile, you might doubt your ability at work? You might have some health issues that worry you? These doubts are temporary. Believe in yourself. Sagittarius (Nov. 22-Dec. 21) This month everyone wants you on their team! You’ll enjoy this friendly, popularity, especially because you might be hanging out with younger people more than usual. Many of you have a chance to travel for pleasure (surprisingly). However, romance and the

entertainment world might be perplexing. Something that you thought was a sure thing now looks ‘not so sure’. Relax because by January everything will fall into place. Capricorn (Dec. 22-Jan. 19) This month everyone’s impressed with you, especially bosses, parents and teachers (It’s smoke and mirrors. You don’t have to do anything special.) What an advantage! This is obviously the time to make your pitch and do what you can to get what you want. It’s a powerful month! Not only that, other sources will help you. It’s a good time to ask for a loan or mortgage. The one area that is perplexing and challenging is your home and family life. Be as creative and skilful to keep things cooking on all four burners. Aquarius (Jan. 20-Feb. 18) This might be a frustrating time because you want to get outta Dodge. You want to travel and explore the world. However, most of you cannot do this. Therefore, you must think of ways to satisfy your urge and learn something fresh and exciting. Can you take a course? Learn a new language? Talk to people from other backgrounds Note: You might fear being misunderstood. You might hesitate to make your case. You might have selfdoubt. Pisces (Feb. 19-March 20) This month is more intense and passionate! The underlying theme will be one of selfimprovement. Why not be the best that you can be? Why be less? Because you will feel very much alive in the next few weeks, you might want to do some psychological self-exploration, or you might meet someone who will help you do this. Financial matters regarding shared property and inheritances will be a focus. Guard against getting stalled in the water with earning money. Keep busy! www.georgianicols.com

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250 732 6452

www.greatcircleplanning.ca

Natural Beauty

Prudence

THE PROFESSIONAL MOBILE SPA THAT COMES TO YOU!

Lexington Spa

Natural Skincare & Cosmetics

• MANICURES Cindy Beam, Owner • PEDICURES • REFLEXOLOGY 250 514-1380 lexingtonspa@shaw.ca I www.lexingtonspa.ca

Open: Monday - Friday 10am - 5pm

• 155 Craig Street, Downtown Duncan

www.prudencenaturalbeauty.ca

Discussion Group on 5G A concerned group of citizens in the Cowichan Valley are looking for a moratorium on 5G until proven safe for our communtiy. If you are interested in more discussion on this topic with others please contact dorotheasiegler@gmail.com

Food More than a Meat Shop Gluten Free/Organic Pasta’s, Organic Meat, Homemade Sausage, International Foods. The Duncan Butcher 430 Trans Canada Hwy 250 748 -6377 70

CSA shares available in 15 or 30 week options CERTIFIED ORGANIC VEGETABLES & MEAT rupert@shawlfarm.ca

Health and Healing Bioenergetic Balancing with Magnets & Energy Healing

Customizable Organic Mattresses, Pillows, Linens Locally made Platform Beds and Furniture 126 Station St. 250-597-REST (7378) www.resthouse.ca

* Boost the immune system *

Prevent illness & fatigue * Feel healthier

Kathryn Lowther - Biomagnetism & HUE Energy Healer 250-891-5138 www.biomagcanada.ca

Reﬂexology I Indian Head Massage Lymphatic Release Technique

Hidden Gem Reiki Studio

Judy Johnstone, Reiki Master 250-661-0192 www.hiddengemreiki.com

Enabling your body to heal itself, naturally.

naturalheelingreﬂexology.com Call Helga 250-732-7988

What’s your story around body image/ food/health? Did you know? It’s not so much WHAT you eat that affects you, but what’s EATING YOU! Lifestyle Mentor I Certiﬁed Eating Psychology Coach

AMANDA CHARTRAND

778 678 1705 I mbodympowermbrace@outlook.com

The good news is that Eating Psychology can help you understand.

Restore your digestive system with Colon Hydrotherapy. Your health is the only wealth that matters!

Michelle Bird Colon Hydrotherapist

250-510-3540 Sol Centre 5380 Trans Canada Hwy, Duncan I www.thecleansingroom.com

Reﬂexology by Joy Relax and rejuvenate each and every part of your body, including the glands and organs. specializing in toes•calves•lower legs• knees jstalinski@shaw.ca I 250 246 1401

Ayurvedic Life Transformations

Uniquely Tailored Explorations Into The Self Coaching, Counselling, Yoga Therapies & Bodywork

Asrael 250 597 3973 www.ayurvedicbliss.com

Happy Halloween

Double, double toil and trouble; Fire burn and caldron bubble... From Shakespeare’s Macbeth

Psychic

Pet Care & Grooming

Modern Day Oracle * Spiritual Mediumship * Energy Healing

* Card Readings * Empowerment Sessions

Call Sacred Silence 250-710-5287 www.sacredsilence.net or facebook: Sacred Silence

Lucky Dog U-Bath, Duncan Now accepting new grooming clients. Book online www.luckydogubath.ca Or call 250-597-7364

LEARN WHY WE SHOULD STOP OLD GROWTH LOGGING NOW

www.ancientforestalliance.org/bc-old-growth-panel-report-announcement 71

D B b 2

October 2020 Issue 143

Articles inside

October Forecasts

The Clay Hub

A Collective Name for Artists

Chocolate Pearl

October Arts Events

Ten Years of Growth

Thanksgiving Pairings

Party Squash

The Traditions of Breaking Bread

Harvest Time 20

Cow-Op is Growing Again

Namaste The Reality of Abstraction

October Events

Can You Taste the Terroir?