October issue 59 web by Cowichan Valley Voice

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October 2013 ISSUE 59 COWICHAN VALLEY I FOOD I ARTS I EVENTS I HEALTH I COMMUNITY 1

The DBIA is partnering with Cowichan Community Options as they get all spooked out for their Zombie Walk & activities in Charles Hoey Park. They will be having a fundraising art raffle and BBQ, in support of Cowichan United Way. The Island Savings Centre will also be hosting a Halloween Skate later in the afternoon, and accepting non-perishable items for the food bank.

October EVENTS

MOSAICS BY VERONICA SCOTT Also weavings and felting by Glenora Farm artists on display at ImagineThat! 251 Craig St, Duncan runs til Oct 26th.

TOUR DE ROCK BREAKFAST WITH THE RIDERS 7:30pm at the Chemainus Legion All proceeds go to “Cops for Cancer” to help in the fight against pediatric cancer. Come out and support the RCMP riders! ABBY LANE FARM PUMPKIN PATCH TOURS BY HORSE DRAWN WAGON 10am - 4pm (last wagon to patch). 7233 Mays Rd, For reservations 250-709-5405 LILA FAMILY CHOIR Tuesdays 4:15-5:15pm (Oct. 1, 8, 14, 22, 29) Lila Music Centre, 3228A Gibbins Rd, Duncan. No one turned away for lack of funds. Sliding scale $10-20 per family per week.250-701-0978 LITTLE MISS HIGGINS 8pm at the Duncan Garage Showroom. Old-time country blues, jazz and folk. $20 adv/$25

THE LILA CHOIR Wednesdays 9:30-11am and/ or 6:30-8pm (Oct. 2, 9, 16, 23, 30) 3228A Gibbins Rd, Duncan. 250-701-0978

COWICHAN ELDERCARE MEETING 11am – 12:30 A meeting for all Cowichan seniors and support agencies to discuss what type of model would best address our housing needs in the valley. St. John’s Anglican Church, corner of 1st and Jubilee in Duncan. 250-737-1687

2nd ANNUAL TRAVELLING WORLD COMMUNITY FILM FESTIVAL 9:30am-9:30pm VIU Cowichan. 30 diverse and exciting films focusing on environmental and social justice issues around the globe.$20 Full Day, $8 Saturday evening only. Tix at Island Savings Centre Box Office 250-748-7529 or www.ctcentre.ca

PARENTS UNITE GARAGE SALE 9am-Noon in the Multi-Purpose Hall at Island Savings Centre. Tables are $20, Free admission FALL MUSHROOM HUNT 9:30 am with Amuse chefs and Brother Michael, $125 incl guided hunt, 3 course lunch and a glass of wine. 250.743.3667 ( Saturdays Oct 5,12,19,26), www.amuseonthevineyard.com

HUB SOCIAL 5-8pm at the Cow Bay Pub. Live music and silent auction. $20 for Burger and Bevvy.

6 &13

FALL MUSHROOMS FOR BEGINNERS 10 am – 4 pm 6596 McLean Rd, with Ingeborg Woodsworth Proceeds go to the Annual Mushroom Festival 250-749-6291 www. mayocreekgardens.ca $35

5RHYTHMS WITH SHAWNA DEVLIN The 5 Rhythms are Flowing, Staccato, Chaos, Lyrical and Stillness. There are no steps to follow, no right or wrong, anyone of any size or age can move to these universal rhythms. Mondays 6:30-8pm (OCT 7, 14, 21) Drop in, $13 www.shaunadevlin.com 250-709-1921

THE SHANGRI-LA CHINESE ACROBATS 7:30pm at the Cowichan Theatre. Dazzling acrobatic displays, explosive kung-fu, brilliant costumes and a touch of Chinese comedy. Tickets 250-748-7529

BALLET 101 1pm at South Cowichan Library in the Mill Bay Centre. Visit with a dancer from Ballet Jorgen Canada and see the inside world of ballet! 250-743-5436

OPENING NIGHT DRACULA at Chemainus Theatre Festival The classic mystery of the blood-thirsty Count. The original Twilight. Tickets and Info 1-800-565-7738 Runs til Nov 9th. OM CHANTI KIRTAN 7pm at Harmony Yoga, 201-111 Station St, Duncan. Karen Allen guides an evening of call and response chanting from sacred world tradition. No experience needed. By donation. 250-701-0360

O.U.R. HARVEST FEAST 1-9pm at 1565 Baldy Mountain Rd, Shawnigan Lake. Skill sharing and giving thanks, grounds walk and tour, dinner with lots of zeromile foods from O.U.R. land. Special guests. Tickets $20 with a no-host bar. 250-743-3067 COMMUNITY ACUPUNCTURE IN COBBLE HILL, 10 to 4pm Cobble Hill ‘Youth/ Pixie’ Hall (Oct 12,26) service is provided by a licensed acupuncturist, Frauke McCashin sliding scale.

AYURVEDA AND THE ENERGY BODY 1-3:30pm at Harmony Yoga, $35. Contact Asrael 250-597-3973

PRESENT AND FUTURE IMPACTS OF GLOBAL WARMING With atmospheric scientist Dr. Geoff Strong. 7:30pm at the Freshwater EcoCentre, 1080 Wharncliff Rd, Duncan. Free and Open to Everyone. 250 746-6141

ZENTANGLE 9am-Noon Elder College, Doodling made into an art form. Learn patterns and make one black and white art card. $10 250.748.7529 Island Savings Centre

UNDER THE RED UMBRELLA 5 to 9 pm An event where local downtown Duncan businesses showcase a local artist. The artist and their work will be on location, so bring your umbrella downtown and join in the celebration.

SPIRIT JOURNEY CIRCLE guided by shamanic healer and teacher Trevor Husband. 7:30-9:30pm at Harmony Yoga Studio, 201-111 Station St. $10. Receive guidance and healing from your spirit guides. PERSONAL PRACTICES FOR DEEPENING RELATIONSHIPS Integrating: Nonviolent Communication and Somatic Consensus - 4 day intensive Workshop with David Weinstock Oceanfront Resort & Hotel in Cowichan Bay www.liminalsomatics.com Oct18th – 21 1-360-689-2641

GARDEN HOUSE FOUNDATION GIANT CHARITY USED BOOK SALE 9am -3pm 3060 Cobble Hill Rd, Mill Bay 20,000 quality used books selling for 50 cents to $3. www.gardenhousefoundation.wordpress.com To donate books call 250-743-4627.

MUSHROOM FORAGING WORKSHOP AT DEERHOLME FARM 11am - 4pm at Deerholme Farm. Join renowned chef, author and mycologist Bill Jones as he leads you on a unique wild food experience. Enjoy a meal made from local seasonal products and lots of wild mushrooms! $135/person. Private forages available. Bill Jones 250-748-7450 WILD EDIBLE MUSHROOMS 9am-12pm & Sun, Oct 20; 1-4pm Instructor Ingeborg Woodsworth VIU Cowichan Campus 250-746-3519 A DAY OF MEDITATION at Nichiren Peace Center Info 250 710 7594 HARVEST MOON CASINO NIGHT AND SILENT AUCTION 7pm at the Chemainus Legion Tickets $20 include entry and casino play money. Proceeds to support Harvest House Food Bank in Chemainus. HIFI DANCE PARTY 9pm Nick LaRiviere (Trombone), Ryan Tandy (Bass), Damian Graham (Drums) and special guest pianist Art Booker, Crofton Pub 2nd show Sun Oct 13

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 250.746.5372 • coulsondesign@shaw.ca • www.davidcoulsondesign.com 

Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

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2-5pm 1534 Joan St. JAZZ TRIO FEATURING WAYNE KOZAK With pianist Bob Murphy and vocalist Joani Taylor. 7:30pm at Sylvan United Church on Mill Bay/ Shawnigan Lake Rd. 250-743-4301.Oct. 20 at the Crofton Hotel Pub 250-324-2245. THE PALM COURT ORCHESTRA: “FLYING DOWN TO RIO” 2:30pm at the Cowichan Theatre. Enjoy the tango, bossa nova, paso doble, samba and The Girl from Ipanema. A journey to Latin America with music of Astor Piazzolla, Antonio Carlos Jobim and Leornard Bernstein. Tickets and Info 250-748-7529

HARVEST FESTIVAL AT MERRIDALE Apple Pressing – throughout the week A special time of year when apples are picked and pressed. See the tonnes of apples ready for pressing in large bins, and watch the process that will eventually become tasty cider. 1230 Merridale Rd Cobble Hill 250-743-4293 Runs to Oct 27 COWICHAN VALLEY GREEN PARTY OF BC MONTHLY MEETING VIU Café. All are welcome! 7pm

COWICHAN CULTURE SPEAKS EASY LAUNCH CELEBRATION 7pm at the Cowichan Theatre. A dynamic webmapping platform will be introduced as Cowichan residents come together to share stories and photos of cultural treasures in their communities. 250-746-1633

LEARN JIG KNITTING 1:30-3:30pm at Elder College, Island Savings Centre. Easy on arthritic joints, learn this simple knitting method using a loom from pioneer days. $10 250.748.7529

LONGTABLE HARVEST DINNER Buffet-style longtable dinner in the orchard, including a pig roast and harvest sides. Please call to inquire about tickets. www.merridalecider.com. 1230 Merridale Rd Cobble Hill 250-743-4293

DAVID GOGO 8pm at the Duncan Garage Showroom.An evening of electric blues with one of Canada’s finest.

25&26

AWAKENING THE VIRTUES OF CHARACTER Introduction to the Virtues project- An inspiring, educational, motivational, award-winning program designed to improve oneself. Facilitator Intensive Oct. 28-30. All days run 9:30am - 5pm at the Chemainus

United Church. Register with Kate Marsh 250246-9705 SPOOKTACULAR HALLOWEEN TRAIN Ghosts, goblins and witches roam as the Halloween Train departs for 3 nights of thrills, chills and fun madness. Bring the wee ones before dark as the ghosts make the forest a little more scary once the sun goes down! BC Forest Discovery Centre 250-715-1113

25-27

THE FLEECE AND FIBRE FESTIVAL Cobble Hill Hall, 3550 Watson Ave from 10-4pm Refreshments available. Come and enjoy the many fibre and fibre artists from the Island - and get a head start on all your Christmas projects!

SPOOKTACULAR DBIA 10am - Noon Tasty treats, costume contest, fun games and a host of activities will be the centre of this exciting event in downtown Duncan! Keep your eyes peeled for a Zombie Walk and activities in Charles Hoey Park afterwards, in support of Cowichan United Way, followed by a Halloween Skate at the Island Savings Centre..a whole day of fun! TAPESTRY GALA HOSTED BY THE COWICHAN INTERCULTURAL SOCIETY 5:30 –9:30 pm Dinner 6:30 pm Silent and live auction, gala dinner, entertainment, raffle & 50/50, prizes, and fabulously dressed friends Quw’utsun’ Cultural Centre 200 Cowichan Way, Duncan $75 per person, $140 per couple, or $544 per table of 8. For info 250-748-3112 WILD GOOSE QIGONG 1ST 64 SEMINAR 1-5pm Saturday / 11am-3pm Sunday with Sifu Lee Masters Rivendell’ Glenora, Duncan. 250 748 4060 www. WildGooseQigongCentre.com

26&27

HOME & HEARTH VINTAGE FAIR 10am -4pm both days, 2035 Herd Road, Duncan $3 BIRDS & BEES AT MERRIDALE w/ bee expert Gord Hutchings. Special guests Pacific Northwest Raptors in the orchard. Bring the whole family and watch some incredible birds of prey in action! www.merridalecider.com.1230 Merridale Rd Cobble Hill 250-743-4293

JUNK IN THE TRUNK 10am - 2pm RAIN OR SHINE! Saywell Park, Lake Cowichan. All proceeds to the Visitor Cente and Cowichan Lake District Chamber of Commerce programs and events. Sell your goods from the trunk of your car or book a table at 250-749-3244.

SHAWNIGAN/KINSOL TRESTLE HALF MARATHON AND HALF-A-HALF RACES All races encompass the Trans-Canada Trail and Kinsol Trestle on the route. Visit www.ceevacs. com for event and registration info.

28 Services.

REEL ALTERNATIVES - NO (adios Mr. Pinochet) 7pm at the Cowichan Theatre. Oscar-nominated film with English and Spanish subtitles. Benefits Cowichan Valley Hospice

ARMCHAIR TRAVEL: A VIEW OF THE WORLD ON THE TIP OF AFRICA 1-3pm at Elder College, Island Savings Centre. A photo safari through Namibia, Botswana, Zambia, Lesotho and Swaziland. $10

MAPLE BAY COMMUNITY ASSOCIATION ANNUAL GENERAL MEETING 7pm Maple Bay Fire Hall, 1230 Maple Bay Rd. Election of officers, Talk by Kathryn Gagnon, Curator of Cowichan Historical Museum, topic ‘History of Maple Bay.’ followed by attendees input of their vision of todays Maple Bay.

Please send November events by Oct 12th to events@cowichanvalleyvoice.com

Look at all the things to do in your community!

Issue 59 OCTOBER 2013

Published by Cowichan Valley Voice Magazine Editors Sheila & Richard Badman Contact us at: editor@cowichanvalleyvoice.com 250 746 9319 - 936 Arbutus Avenue, Duncan V9L 5X4 Visit us online at www.cowichanvalleyvoice.com Copy Editor Calendar Proofreader Distribution Maeve Maguire Diana Pink Linda Dirksengale Cindy Jolin Advertising Enquiries Please Call Adrienne Richards 250 510 6596 Next Ad Deadline October 12 for NOV ISSUE e-mail adrienne@cowichanvalleyvoice.com *Non Profit Community Ad Rates available please enquire. COMMUNITY CALENDAR LISTINGS ARE FREE! Please upload your information through our website Please include: Date & Event Title IN SUBJECT Be advised that space is limited to up to 2 spots per business, space dependant and is prioritized by 1st sent, 1st printed. EVENTS DEADLINE October 15 for NOVEMBER 2013 Issue E-mail Date,Time, Location, Event Title and Cost to: events@cowichanvalleyvoice.com Please list event title in subject with the word “EVENT” Cowichan Valley Voice Magazine reserves the right to omit and/or edit submitted listings due to space limitations VALLEY VOICES IN THIS ISSUE Grant Keefer, Allan Aikman, Mark Holford, Ramona Froehle-Schacht, Bill Jones, Martine and Ryan, David Coulson, Ryan Watson,Tracey Hanson, Misha Koslovsky Ruth Koehn, Ron Joiner, Rick Juluisson, Hilary Else, Linda Dirksengale, Paulette Tarnawski, Kenzie Cuthbert, Everett Dixon, Dr. Fei Yang, Nora Arajs, Grant M Waldman, Dani Tate-Stratton, Swarn Leung, Sheila Wray, Henry Landry, Jackie Barker, David Weinstock, Nicolette Genier and The Wonderful Staff at The Community Farm Store, Rick Dennis, & The Lovely Georgia Nicols. 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. The opinions expressed in Valley Voice Magazine do not necessarily reflect those of the editor, publishers or other contributors. 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. Submission deadline for November Issue, October 12. 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 from the Victoria International Airport Arrivals Hall. Cover image: White Chanterelles in The Cowichan Valley, Bill Jones

Promote Local Gifts & Services For more information or to request a 2013 HOLIDAY ADS Rate Card Contact Adrienne Richards

250 510 6596

adrienne@cowichanvalleyvoice.com

Our Community October Community Calendar 4-5 DBIA Downtown Surround 26-31 The Heart of Community 32 Green Living 34 Community Farm Store Pages 44-45 Green Living 48 Garden House Foundation Book Sale 49 English Tutoring is Rewarding 50 Websites, Faxes and Verbal Lint by Rick Dennis 52 Cowichan Valley Feature Listings 52 Cowichan Valley Directory 54-55 Local Food and Drink Eye On Shawnigan 8 The Mushroom Man Bill Jones 9 Thanksgiving Cheese Platter Suggestions 11 Local Pairings for A Valley Thanksgiving 12 Cowichan Bay Seafood Thanksgiving Salmon 16 Island Farmhouse PoultryRecipe by Allan Aikman 19 Farm and Garden Locally Grown Cranberries 9 Musings From The Vineyard 13 On The Farm with Sol Farm 14 Zero Mile Harvest Meal at OUR Eco Village 18 Before You Burn, Consider Hugelkultur 44 Shetland Wool In The Valley 46 Home & Design Designing Green 42 Timber Framing 43 Local Arts October Music 20 The 2014 Orchestra & Symphony Feature 24 Imagine That Artisan Veronica Scott 30 Talking Arts - Designer Hilary Else 40 October Arts News 41 Womens’ Features Enterprising Women: Cari Burdett 17 Tips To Good Skincare 31 Family What Would Ms Polly Do? 36 Simplicty Parenting: Sweet Autumn 39 Recreation, Pets & Healthy Living South Island Fishing Report 36 Foods Not to Feed Your Pets 47 Body, Mind & Soul Spotlight on Dr. Fei Yang 33 Healthy Relationships 35 Meditation Moment 43 Backyard Journal: Burdock 37 Georgia Nicols October Horoscopes 51 David Suzuki Foundation 53

Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

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Eldercare Co-op Opportunity Friday, October 4 11:00 – 12:30 St. John’s Anglican Church, corner of 1st and Jubilee

Rick@FreeRangeConsulting.ca Seniors in the Cowichan Valley may soon have a chance to access much-needed housing and support services Cowichan-style – together. Funding is available to help develop three different kinds of seniors’ co-operatives: 1. Assisted living and residential care co-op 2. Seniors housing co-op 3. Network of senior homes and homeowners to partner in securing affordable health care, support services and foster care Cowichan Co-operative Connections is hosting a meeting for all Cowichan seniors and support agencies to discuss what type of model would best address our needs in the valley. The co-ordinator of this Canada-wide initiative will make a presentation prior to the community dialogue.

Travelling World Community Film Festival

October 5th 9:30 am – 9:30 pm VIU 2011 University Way, Duncan 250-597-3405 The Cowichan Valley Film Society brings the Travelling World Community Film Festival to Duncan. There will be 28 diverse and exciting films, focusing on environmental and social justice issues around the globe. The festival takes place at the beautiful VIU Cowichan Campus, screening films in four state of the art classrooms from 9:30 am to 9:30 pm on Saturday, October 5th. Volunteers will be preparing and serving organic popcorn, baked goods, soup, wraps, fruit and beverages. $20 for a full day pass. $8 for the Saturday evening screening only. Tickets through the Island Savings Centre box office - call (250) 748-7529 or buy online at www.ctcentre.bc.ca Visit our website for film descriptions and full details: www.cowichanvalleyfilm.ca Image above Hooked on Growth (2011) How do we become a sustainable civilization? Director, Dave Gardner

EYE ON Shawnigan

We’re the place to stop before or after your visit to the famous Kinsol Trestle.

A Communitydriven coffee and chocolate shop! Walk through the door of Shawnigan house and you might be greeted with the full-bodied aroma of a freshly made Americano blended with fragrant, house-made chai tea lattes. Or perhaps you’ll be embraced with the richness of melting chocolate being gently stirred in to our genuine hot chocolate. If you happen through the door at the right time of year, you could be so lucky to smell simmering blackberries, patiently awaiting their buttercream baths and chocolate enrobing. Or the steam Shawnigan House from a spiced apple cider ready to warm your cold, Coffee And Choclolate autumn hands. Shawnigan house Coffee & Chocolate is located in the heart of the Shawnigan Village, serving locally roasted, fair-trade coffee, Cowichan Valley teas and the heavenly treats we make in house using the finest Bernard Callebaut chocolate, ranging from sweet orange, chai and lavender truffles to chocolate nut clusters and dipped fruits. Prefer to make your own house smell fantastic? We also sell packaged coffees, teas, honeys, chocolates and body creams (which also use our coffee and chocolates meaning you too can smell delicious!).

Emmally’s Bakery and Cafe Ltd

Fresh, local &/organically sourced ingredients. Serving Breakfast, Lunch & Dinner.

1845 Renfrew Road (250) 743-5515 GatherFoodBeverage

Open Daily from 11 AM, licensed restaurant, UK Candy ﬁsh and chips, burgers etc.

Enjoy 2 for 1 Appetizers with this page. *Not valid with other offers.

2346 Shawnigan Lake Road 778 356 BUNS (2867)

Serving locally roasted coffee, locally blended tea and locally made chocolates!

Pop in for your favourite indulgence and enjoy some local art and culture!

2750 Shawnigan Lake Road TAKE OUT - (250) 743-1669 www.shawnigansushi.blogspot.ca

Offering a Full Menu Open 8am-6pm Sun-Thurs/ 8am- 8pm Fri & Sat

2744 Shawnigan Lake Rd (250) 743-1887 www.steeplesrestaurant.ca

2740 Dundas Road (250) 929-8886 www.villagechippery.com

Art & Soul —

Sunday October 6, 11am at the Art House

Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

liver barked to greet me as I walked towards chef Bill Jones’s cozy farm house restaurant located on his property in Glenora. Smiling, The Mushroom Man as he is affectionately labelled, called to his beloved dog and welcomed me to Deerholme Farm. Though his knowledge on mushrooms are widely revered, Bill’s passions are for wild foods in general. His first book the Vancouver Mycological Society Cookbook was written and self published with the help of his wife Lynn. Bill Has also won two World cookbook awards including one for Chefs Salad, written with the purpose of taking the freshest food possible to make the healthiest meal possible for your body. Bill has written 11 cookbooks about wild foods and is currently working on his 12th. Like many of us who have grown up in Canada, Bill’s first intro to mushrooms were the generic white buttons. He began his career as a professional geologist in Calgary, and his introduction to wild foods didn’t come to him until later in life. When he wasn’t studying minerals and exploring rock formations for oil companies Bill spent his time backpacking in the deep woods. He would pack multiple days supplies of dehydrated foods on these expeditions until his

curiosity for something tastier than freeze dried packages led him to a book by Euell Gibbons called “Stalking the Wild Asparagus. From the moment he opened it’s pages, his life and quest for knowledge about wild grown foods would change forever. “ My dad was a chef and he didn’t want me to have the same life that he had working late nights and all the holidays, so he encouraged me to go to school. School taught me how to learn, research really well, and to analyse problems to find solutions, many of this skills are useful in the kitchen and in my work in the food world” Bill tells us. His first forages led him to digging for wild onions and fishing for trout. He had always loved cooking and it was through learning about wild foods that he made the decision to become a chef. Utilising his finely tuned research skills he began to take cookbooks out from the library by the dozen. Everything he could get his hands on - recipe books from Spain, Korea, the Phillipines... dozens of cookbooks week after week. As he poured through them, he discovered a similar vein regardless of what global region the cooking was from- technique was the key. Despite the fact that each of the cookbooks used different spices and ingredients, good technique is what pulled all these recipes together. “Aha!”

serving fair trade certified organic island roasted coffee delicious homemade soups artisan teas specialty coffees

At Whippletree Junction

fresh baked goods Food to go

250 597 4490

Oregon Truffles, Photo Bill Jones

From Foraging To Feasting With Chef Bill Jones Bill realized his next step was training and if technique was the most important aspect of cooking well, then he had to find the best school in the world for his training. More research led him to France to where he studied at the world renowned L’ecole de Cuisine Francais Sabine De Mirbeck. Here he learned the best fundamental cooking and prepping techniques from some of the best instructors in the world. Upon finishing he went on to work in fine Michelin starred restaurants in France, London and Hong Kong. With intentions to always return to the Pacfic Northwest, he brought home his incredible repertoire of European and Asian restaurant experiences to Vancouver, eventually settling in the Cowichan Valley at Deerholme Farm. His introduction to wild mushrooms was during his time working in Alsace a Germanic region in France known for many culinary specialties. Foragers would come to the back door of the restaurant with freshly picked seasonal fungi. It was here Bill first discovered the sensational flavours of the porcini mushroom. His next aim was to learn how to pick

Eat, Drink and Buy Local

them. Knowing flattery and beer could get him there, he met an old picker in the pub named Louis. Bill bought him beer after beer, after beer in his attempts to win his affections. Finally, when Bill was close to leaving France for good, he tried one more time and in his cobbled version of French told Louis that he would be leaving the area, and would never be back but had a desire to be shown how to spot the mushrooms in the forest. To his delight, Louis obliged and brought him into the forest. The first signs he was taught was to look for trees, terrain and altitude. Many Cèpes, as porcinis are are called in Europe were found that day. True to his word, Bill hasn’t been back since. These days Bill hosts his own mushroom workshops and field tours right from Deerholme Farm. “ If it rains in the summertime, mushrooms will pop up. They usually begin in the last week of September and will last right up till the end of November, even early December depending on when the killing frost shows

up.” Bill shares. His most exciting discovery while locally foraging was finding White Oregon Truffles. “ We were walking along in March - thought we saw Chantrelles on the forest floor and bent down to examine we found about 30 medium to small truffles. The next year we went back and found another 30 in the exact same spot!”

Photo credit: Andrei Fedorov

Like Bill’s unexpected discovery of truffles in the Cowichan Valley, The Deerholme Farm Mushroom Book: From Foraging To Feasting is full of wild surprises. By combining Chef Bill Jones’s extensive research of local fungi, with his incredible base of culinary knowledge and passion for wild foods, you have the most concise local resource on wild mushrooms for anyone living or visiting Vancouver Island. It is a must buy for people interested in an easy start to forage for local foods with

Cowichan Valley Food - As fresh as it will ever be!

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the added value of learning how to then prepare them. “ We went from not being interested in mushrooms to understanding when and how to add dried porcini’s from Untamed Feast to all our special dinners” shares Richard Badman, “the book inspired us to seek more information about mushrooms and we proudly found our first chantrelles this summer literally just a few steps into the forest from the road! We couldn’t believe our eyes. Unsure at the time, we collected a few and brought

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them home to compare with the images in Bill’s book and there was no doubt we had found chantrelles - just like that.” A foraging companion for fall, it is full of extensive, locally researched information, images, anecdotes and field notes from Bill and other expert foragers - and it is all local! It’s a practical and delicious cook book like no other – it’s the Deerholme Farm Mushroom Book written for you, right in your backyard.

Deerholme Farm

events Oct 12

mushroom dinner flavours of spain & Portugal

oct 19 & 20

WIld Mushroom Forage & Cooking Class 250.748.7450

Locally the book is available at Volume One Books or from www.deerholme.com.

Win a copy of The Deerholme Mushroom Book: From

Foraging to Feasting just in time for fall foraging. Look for 5 hidden varieties of mushrooms in this issue. Identify all 5 types of mushrooms and the pages you found them on and email your discoveries to: info@cowichanvalleyvoice.com. First 5 readers to correctly find and identify all 5 hidden mushrooms wins!

WARM BACON, CHANTERELLE, AND POTATO SALAD

(SERVES 6–8)

A variation on a classic German potato salad made with chanterelles. It is best to add the dressing to warm potatoes so they soak up all the dressing. Serve at room temperature.

Amount Ingredients

2 lb (1 kg) potatoes, peeled ¼ lb (115 g) thick-cut bacon, cut in thin strips 1 lb (450 g) chanterelles, cleaned and sliced to taste salt and pepper 2 Tbsp (30 mL) apple cider vinegar 2 Tbsp (30 mL) olive oil 2 Tbsp (30 mL) grainy mustard 1 tsp (5 mL) chopped capers 3 Tbsp (45 mL) chopped sweet onion (or green onion) fresh chives or green onions, minced, for garnish Add potatoes to a large pot of salted cold water. Bring to a boil and cook until tender. Meanwhile, warm a skillet over medium-high heat, add the bacon, and heat until the bacon is browned and has rendered its fat. Add the chanterelles and sauté until the mushrooms give off moisture and it has completely evaporated. Season with salt and pepper. When the mushrooms just begin to brown on the edges, remove from heat and set aside. In a large mixing bowl, combine vinegar, oil, mustard, capers, and onion. Stir until mixed. Drain potatoes and add while still warm to the dressing. Add the bacon and toss to coat. Serve warm, garnished with fresh chives or green onions. Bill Jones, from The Deerholme Farm Mushroom Book

Eat, Drink and Buy Local

Local Grown Pairings for Your Locally Raised Turkey Dinner 2012 Quill Rose, $18 A bright and lively blend. This Rose is old world in style with a pretty cotton candy, honeysuckle nose and luscious flavours of strawberry, cherry, raspberry and rhubarb. The crisp clean finish is punctuated with subtle hints of citrus. 2011 Blue Grouse Ortega, $19 A very versatile wine produced from estate grown grapes, reflecting the fresh, fruit-driven, vibrant flavors of our land. 2009 Blue Grouse Estate Pinot Noir, $23 Aged 2 years in older French Oak barrels, this vintage exhibits elegant notes of ripe black cherry, raspberry, and clove with a silken texture and sultry notes of chocolate and spice on the finish. This sophisticated wine makes an ideal companion with traditional turkey

for the holidays.” Big floral whites from Averill Creek, 2012 Gewurztraminer, $18 or 2010 Pinot Gris, $15.99 or a light elegant red 2009 Averill Creek Pinot Noir, $26. Unsworth Vineyards 2012 Allegro, $19.90 makes a perfect pairing for a traditional turkey dinner. This wine displays balance between a rich and refreshing character; hints of green apples and honey add

brightness to a dense, fulsome mouth feel – available at Unsworth Vineyards, Beverly Corners, and online.

stuffing. Damali Rosea $28 Sparkling rose wine made from estate grown Castell red wine grapes and Cowichan Pinot Gris with a hint of lavender. Rosea and Rhube Lavande were awarded Silver medals at the Northwest Wine Summit. Merridale Traditional, $9.25 for 1 litre, or $4.20 for 341ml English-style cider made with the perfect blend of European cider apples grown in our own orchard. A dry, effervescent cider with a good balance of body, fruitiness, and refreshment. A favorite of cider connoisseurs. Cidre Normandie, $14/ 750 ml bottle- A fullbodied, still cider that is fermented to dry, then aged in French oak barrels to soften the finish. This cider is more like an apple wine and finishes at 12 %. Winner of commendation at Northwest Cider Competition.

TASTING ROOM HOURS OCTOBER - JUNE Friday, Saturday and Sunday 11 AM to 5 PM

3 medal award winning Rocky Creek Winery Jubilee – Northwest Wine Summit, New York State and Canadian Wine Championships, fabulous with turkey for a refreshing taste and the bubbles give a lift to a heavy meal. $28.50/bottle. Rocky Creek Wild Blackberry – 1 Gold 2 Silver Medals All Canadian and New York State $25/ bottle rich texture great for serving with pumpkin pie or as a dessert wine on its own. So far, it has received the highest number of medals awarded to a blackberry dessert-style wine. Damali ‘Rhubé Lavande’ $21 Rhubarb wine with a hint of lavender pairs beautifully with Thanksgiving turkey and with highly spiced foods such as savoury

4365 BLUE GROUSE ROAD, DUNCAN WINERY PHONE: 250.743.3834 INFO@BLUEGROUSEVINEYARDS.COM

Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

Musings

From The Vineyard Mark Holford Owner/ Winemaker at Rocky Creek Winery for the past

9 years

ell it’s harvest time again. We’ve just picked our first crop of Grapes for the year –Siegerrebe which is a German varietal, and is very early and super aromatic. This sounds great, but the combination makes it a huge attraction to wasps. This early in the season the wasps are still around, and they absolutely adore the aromatics in Siegerrebe. It was quite a surprise to find our Siegerrebe was ready to be picked so early. It was ready over a month earlier than last year. Very telling as to how good a year we’ve had so far – we started of 3 weeks ahead of schedule with flowering and have gained another week through the beautiful summer months. It should be one of the best years ever on the Island. So how do we tell that the grapes are at their peak of ripeness and ready to be plucked from the vines? Trying to guess exactly when the optimum time to harvest grapes is a major challenge and every year we do our best and hopefully we guess right. So first we taste. Not that our taste can accurately measure sweetness or acidity, but you very quickly get a sense for whether they are close to being ripe or not. Once they pass the taste test we can use a refractometer to accurately measure the sugar levels in some individual grapes. If those look promising we take a random 100 berry sample – going down each row and trying to pick at random berries – no

peeking at which ones you get. Then we take those berries, crush them and squeeze out enough juice to accurately measure sugar levels (brix) and the total acid (TA) levels and pH of the juice. Lastly we look at other factors like how the seeds look (are they brown or neon green?). How the seeds taste (bitter or nutty?). How is the colour and taste of the skins? All these factors together ultimately decide if the grapes are ready to pick.

DVD’s in our rows to try and scare away the birds. I’ll report back after harvest with whether they were effective at keeping the starlings at bay People who know me know I love to cook. I’ve done quite a few demos at special events at the winery. I thought it would be fun to share a few of my favorite recipes which coincidentally all use wine as a major ingredient. I’ve included one of my favourite recipes great for almost anything you grill on the BBQ from Short Ribs to Chicken – spicy wild blackberry BBQ sauce.

We’re focused on the remainder of this year’s harvest and facing the annual challenge of trying to beat Mother Nature. As I wrote in my first column, Mother Nature has Amounts Ingredients a habit of coming out on top. If it’s not frost, it’s rain. 2 Cups Rocky Creek Winery Wild Blackberry wine If it’s not rain it’s 2 Tbsp Butter birds. If it’s not the 3 Garlic cloves – Finely chopped birds it’s the wasps... 1 Onion – Finely chopped So far this year 2 Cups Roma Tomatoes – Diced (fresh or canned) 1/4 Cup Ketchup wasps have been 2 Tbsp Worcestershire Sauce terrible, powdery 2 Tbsp Brown sugar mildew has hit a 2 Tbsp Honey few isolated areas 2 Tbsp Molasses of one vineyard, and 1 Tbsp Dijon Mustard the birds are trying 3 Tbsp Chili Powder take over where 2 or 3 Hot Chili peppers (Chipotle, Fresno) the wasps left off. To Taste Salt & Pepper Little waxwings are Method finding their way 1. Heat butter in heavy saucepan, cook onions & garlic until through any hole in translucent (3 – 4 mins) my nets and are a 2. Add tomatoes & Wild Blackberry wine, simmer for 10 minutes real pain to get out. 3. Add all remaining ingredients, and simmer for an additional 20 At least there are minutes 4. Transfer to a food processor or blender and puree. Season with less of them then Salt and Pepper to taste the usual hordes of 5. Allow to cool to room temperature – can be refrigerated for up starlings. We even to a week hung over 1,000

Spicy Wild Blackberry BBQ Sauce

Eat, Drink and Buy Local!

Alderlea Farm & Café

Alderlea Farm Winter CSA Member Katia Rheault choosing her freshly picked eggies

Certified Organic /Biodynamic Farm and CSA

WINTER HARVEST BOX SIGN UP 10 years of distribution and we are still growing!

This year’s 9 week Harvest box program will be our longest running so far. Beginning the third week of October, it will run right up until the Winter Equinox. The harvest box will include: broccoli, garlic, cabbage, lots of greens, potatoes, winter squash, beets, and lots of carrots. We have space for 150 Harvest Box Participants, so do not delay, please sign up today. Name: ______________________________________ Email: ______________________________________ Phone: ______________________________________

“Large Family Harvest Box $206” “Small Family Harvest Box $170” “Individual Harvest Box $130” Please include payment with this sign up form (postdated options available)

3390 Glenora Road, Duncan 250 597 3438

www.alderleafarm.com Visit the Farm Cafe all year except January and February! Open Tuesday/Friday and Saturday

Local Farmers Need Your Support All Year Round

armer’s markets are associated with summer food buying and a time of abundance. But what about local produce availability during the winter months? The growers are still harvesting food, just different varieties, and less of it. But if the market demands good local food all year, then the farmers will produce it. Simple economics, right? The Valley has a great variety of producers, from honey to beef to veg. Who is your farmer? Here in the Cowichan region we can grow carrots, beets, parsnips, cabbage, kale, chard, onions, soup beans, rutabaga, parsley, chicken, beef, rabbit, pork, and eggs, to name a few products, for the winter months. We could all live on that list alone! If you don’t already have a favourite farmer or producer, there are many to be discovered in the Cowichan Region. Connect with some of the local food producers by checking out the Cowichan Green Community’s Buy Local, Buy Fresh farm map at: http://www.

cowichangreencommunity.org/ foodmap. Or attend the Duncan Farmer’s Market every Saturday, support the farmers who sell there and strike up a conversation about what winter veg you’d be willing to commit to buying this year or in the future. There is one farm doing a winter CSA (community supported agriculture) box, Alderlea Farm in Glenora, who offer a Harvest Box program running from October through December. Check their website for details at: www.alderleafarm.com. Also, the KinPark Youth Urban Farm has an abundance of kale and chard which will be available all winter and can be purchased through the Cowichan Green Community storefront at 360 Duncan Street. You can call 250.748.8506 to order by the bunch or by the pound. Makaria Farm also has a winter food security club which provides members with winter crops for storing and preserving. Details available on their website: www.makariafarm.com/ food-security-club. Submitted by Nora Arajs,CGC.

Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

: e

Grant Keefer, Yellow Point Cranberries

Restore Your Health with

Traditional Chinese Medicine Acupuncture & Diet Therapy

Dr. Fei Yang 250-733-2917 www.drfeiyang.ca

Family Farmed Cranberries Yellow Point Cranberries in Cedar

he cool days of autumn have arrived, which means cranberry harvest is right around the corner. A longtime Thanksgiving tradition dating back to the era of the Pilgrims, the crimson fruit is the perfect accompaniment for any main course. The tart, bright cranberry can be so much more than a side dish for the turkey. Cranberries should be known as a year-round fruit. Cranberry juice is available year-round, as are sweetened dried cranberries, a great bitesized snack anytime. These are wonderful on their own or added to your favorite yogurt, granola, muffins or cookies. Unsweetened cranberry juice is a great healthy choice for those who like a refreshing, mouth-puckering experience. Or mix it with other fruit juices for a unique flavor burst.

The star is really the fresh cranberry. BC Cranberry Growers work hard all year to pick the cranberries fresh off the vine days before Thanksgiving. The bright ruby-red berries have a tart, crisp flavour profile. Some say there isnâ&#x20AC;&#x2122;t much flavourâ&#x20AC;&#x201C; that is until you cook them. When the cranberries are cooked with a sweetener, such as fruit or honey, a wonderful flavour enhancement takes place. They become bold, rich, and dynamic. Use fresh cranberries in relishes, salsas, and smoothies. They are fantastic in muffins, cakes, and cookies. Or a simple desert: cranberry sauce over ice cream. But the best thing to do with cranberries is freeze them. Then they are available year round for all your cranberry creations. In fact, some say

Cranberry Sauce 4 Cups fresh YPC cranberries 2 Cups sugar 1/2 Cup water Combine all ingredients and bring to boil. Turn down to a slow simmer. Cook until berries pop. Serve hot or cold.

Open 11am - 5pm Daily

4532 Yellow Point Rd Ladysmith 250 245-5283

Visit us for

CRANBERRY HARVEST DAYS! OCTOBER 5th & 6th 11am - 3pm

Tasting Room open!

Over 40 Farm-Made Cranberry Jams, Jellies, Sauces

yellowpointcranberries.com

freezing the cranberries enhances their flavour and colour. The next time you see a bright-red bag of fresh cranberries, remember they are more than just a dish of jelly to sit beside the turkey.

Eat, Drink & Buy Local

Submitted by Grant Keefer

LIVE CRAB • FRESH FISH • LOCAL SHELL FISH AND MORE!

Thanksgiving Salmon with Local Seafood Stuffing Amount 1

8 Ounces 1 Cup 1 1 2 1/2 Cup 1 Cup 2 Tbsp 4 Cloves 1/2 Cup 1/2 Cup 1/2 Cup 1 To Taste 1/2 Cup

Ingredients

Whole Salmon 4 - 6lbs, butterflied or 2 bone out fillets, skin on Crabmeat, freshly shucked or the meat from 1 crab, approx. 1.75lbs Handpeeled Shrimp or chopped Spot Prawns Onion, finely chopped Shallot, thinly sliced Celery Stalks, Panko bread crumbs Toasted bread cubes/croutons Butter Fresh Garlic, minced Fresh Chives, chopped Fresh Parsley, chopped Fresh Basil or Tarragon, chopped Lemon, Zest and Juice Salt and Fresh Ground Pepper Olive Oil for brushing

*In lieu of fresh herbs 2 Tbsp of a Seafood Seasoning of choice could be used. Many varieties available in our gourmet foods section.

Preheat oven to 425F

on the farm

SOL Farm

t is deeply satisfying to take a raw product and turn it into something both delectable and aesthetic. Nothing like a row of preserves on a shelf to fill the heart with the feeling of a job well done, and tempt the palette to new culinary delights.

Earlier this year, my mother gave me her old, handwritten book of recipes, and as I was thumbing through it the other day I came across her recipe for mustard pickles. Oh how I remembered those pickles with that pungent combination of mustardy sweetness. I’ve

Method

1. If using spot prawns, peel and cut in half. Have crabmeat shucked and ready to go. 2. Heat butter on medium, sauté onion, shallots, celery and garlic for 1 minute until soft and aromatic. If using spot prawns add these now and cook for 1 minute. 3. Fold in crab, shrimp, panko, croutons, herbs and lemon zest. Gently mix, season with salt and pepper to taste and set aside. 4. Lay whole salmon out, make 3-4 incisions in the salmon skin about 1-2” long evenly from head to tail to avoid the skin curling as it cooks. Open fish and squeeze lemon both inside and out and lightly salt and pepper. 5. Generously arrange seafood stuffing in the middle of salmon and close the fish. Gently tie with kitchen string for roasting or stitch with toothpicks to hold in place, brush with olive oil. If you have more stuffing than will fit place remaining stuffing into a roasting dish to cook covered separately. 6. Preheat baking tray, lay oiled salmon on hot tray and bake for 20-30 minutes, this will vary based on the temperature of your stuffing when starting. Do not over cook or it will be dry. 7. To serve, use two wide spatulas. Lift head end with one and middle to tail end with the other and swiftly slide onto serving platter. 8. Serve warm with all your other favourite Thanksgiving side dishes. *To prepare ahead follow steps 1-5 up to 1 day in advance, make sure to cool your stuffing before layering in the salmon. Bring to room temperature for 15-20 minutes before cooking and allow for an extra few minutes in the oven.

Cowichan Bay Seafoods

With

Open 7 Days A Week 10am - 6pm SERVING LUNCH 11AM - 4:30PM

never made them before but a quick trip down to the cucumber patch and I was in business! After an overnight brine, they were quick to assemble and following a brisk 15 minutes in a hot water bath, they were ready to eat! I suppose a two week waiting period can’t hurt but they tasted fabulous the next day. The method is simple: wash your cukes, remove a sliver from the blossom end to prevent spoilage, very important as this is where enzymes lurk, and place them in a large bowl with the following brine, overnight. To 4 lbs pickling cukes and 2 pounds sliced sweet onions, add a brine of 8 cups water + 1 cup coarse pickling salt. Heat the water slightly to help dissolve the salt.

1751 Cowichan Bay Rd, Cowichan Bay 250-748-0020 E-mail: info@cowichanbayseafood.com

Next day make the following sauce: ½ c flour, 1/4 c dry mustard, 2 T celery seed, 2 T turmeric, 2 1/2 c. sugar, 1 quart pickling vinegar. Bring to a simmer and add the drained cukes and onions. Bring to a boil very slowly, stirring often (important) and boil for 5 minutes. In the meantime, prepare your jars (pint) by washing and then sterilizing in a 200 degree oven for 10 minutes. Simmer the lids to soften the rubber. Fill sterile jars with cucumber mixture to ½ inch from the top, clean the rims with a clean paper towel, top with lids and lightly screw on the bands. Place in canner and bring back to the boil. Once they are boiling, boil the

jars for a full 15 minutes before removing. That’s it! So easy, and now you’ve captured some of summers bounty to enjoy throughout the winter. Thanks to all of you who wrote to tell me about your pickling adventures. I love to hear from you and share in your achievements!

Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

Ramona FroehleSchacht of SOL Farm raise vegetables, berries and chickens with her family. www.solfarm.ca

“It’s fresher from here” Roasted Farmhouse Chicken with Providence Farm, Fingerling Potatoes, Carrots, Butternut Squash, French Grey Shallots and White Wine Jus. Allan Aikman, Chef of the Farm Table Restaurant and Instructor for the VIU Cowichan Campus Culinary Program

For the Chicken

Island Farmhouse Whole Chicken Olive oil Salt Pepper Ground

1,large ½ Cup 1 Tablespoon 1 Tablespoon

Grease roasting pan with olive oil. Season chicken with olive oil, salt and pepper and roast at 375F uncovered. Cook for 1 - 2 hours until internal temperature is 160F, checked at the thigh. Look for clear juices and moist meat. For added goodness baste throughout cooking with melted butter seasoned with fresh thyme. Starch and Vegetables Fingerling Potatoes Providence Farm Carrots Large Butternut squash Fresh Rosemary Olive oil

2lbs 2 -3 bunches 1 2 sprigs, stripped ½ Cup

Wash and cut carrots into 1 ½” pieces. Peel, seed and cut squash into 2” chunks. Toss with olive oil and fresh rosemary. Place on a separate baking sheet lined with tin foil and roast at 400F for 20-30 minutes until squash becomes soft but still slightly firm close to the skin. A little caramelizing (or darkness) on the flesh of the squash is not to be concerned with, as this adds great flavour. The Sauce

Shallots CV Pinot Gris or Ortega Chicken Stock

6-8, sliced in rings 2 Cups 3 Cups

Once chicken has been removed from pan, set pan on stove top over medium heat. Use remaining chicken fat to sauté shallots. Cook shallots until slightly brown and add white wine. Reduce until ¾ of the liquid from the wine has evaporated. Add chicken stock, bring to a boil, and thicken with a ﬂour or cornstarch slurry (¼ c ﬂour or cornstarch to ¾ c water) Mix slurry to an even, no lumps consistency, and gradually add slurry to pan sauce with a whisk. Heat liquid to desired thickness.

1615 Koksilah Road Cowichan Bay BC 250-746-6163 • www.farmhousepoultry.ca Chicken available from Country Grocer, 49th Parallel, Duncan Butcher, Chemainus Foods, Crofton Foods and Thrifty Foods

Hooky Hooky in The Village:

Celebrating Fall with OUR Harvest Feast

t OUR Ecovillage, a 25-acre permaculture, sustainability, and natural building demonstration site and school in Shawnigan Lake, we are looking forward to celebrating fall with the wider community at OUR upcoming Harvest Feast. Of course, as we do each year, we are celebrating OUR harvest of organicallygrown food, as well as another successful season of teaching, learning, and building relationships and partnerships with the wider community. At the event, we are also celebrating “OUR Sustainers,” who contribute annually or monthly to support the day-to-day running of the Village and allow us to continue work we simply could not do without them. This year’s Feast also marks ten years of OUR residential internships, as well as OUR Healing Sanctuary’s tenth year on the land. The first natural building in Canada to undergo a decade-long monitoring and evaluation process, we’re glad to say that it is still standing and as beautiful and calming as ever! We also extend a huge invitation to all of our interns from the past ten years to join

us for a reunion party as part of the celebration. Most excitingly, this year’s Harvest Feast celebrates the opening of OUR “Zero-Mile Eatery,” with its beautifully crafted construction and a kitchen that is slated to begin its soft opening this fall. OUR Zero-Mile Eatery is a ‘closed-loop’ system design that has an award-winning sustainability protocol. Over the past year, hundreds of sets of hands and feet have contributed to hand mixing batches of clay, straw, earth, and water into cob with walls almost two-feet thick. It is also a building that demonstrates the Living Building Challenge (with standards that go beyond L.E.E.D.) with some 95% of all materials onsite now donated or salvaged. In OUR Zero-Mile Eatery, one of the showcase examples of our commitment to reclamation is the 36” beam spanning the distance of the roof. Taken from a demolished school gym, the beam will act as a key support for a living roof, which will help filter rainwater, act as a CO2 sink, add food and beauty to the landscape, and help insulate the space. All things to be grateful for!

Whether or not you have been to the Village before, we invite you to OUR Harvest Feast, featuring OUR heritage turkeys and other delicious goodies from OUR farm as well as those nearby. The event also includes a skill share project in the afternoon, local foods chef-created ZeroMile feast, and community chat with best-selling author Nikki Tate and special guests. $20 or free for sustainers (become a sustainer through

our website). Contact us for child and group rates. Saturday, October 12 from 1–9pm. www.ourecovillage. org or 250-743-3067 for tickets or to learn more.

Dani loves getting to know the Valley through her work at OUR Ecovillage.

Wild Goose Qigong Seminar Taught by Sifu Lee Masters

SATURDAY & SUNDAY OCTOBER 26 & 27, 2013

Come and begin learning the 1st 64 movements of the Wild Goose form. This 1800 year old skill, was developed by Daoist monks who wished to develop longevity and immortality... We can greatly benefit from these graceful movements to enhance our health beyond normal expectations and to help with illnesses which may already be present.

The Rivendell Yurt 5215 Bills Road, Duncan www.wildgooseqigongcentre.com 250 748 4060 rivendellrhythm@shaw.ca

Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

t D e s m a e F w f O

D S t v r t n b a w t s d

W t s s e

Dracula Comes to Chemainus

efore vampire chronicles became trendy primetime entertainment, there was Dracula. Soon, 89 years since the epic story was first brought to the stage, the original bloodthirsty menace is inspiring fear, lust, and a battle between good and evil at The Chemainus Theatre Festival. The Tony Awardwinning Broadway play will rise for a limited engagement from October 11 to November 9. Dracula is an adaptation of Bram Stoker’s immortal legend of the aristocratic, charming, and vicious Vlad the Impaler, who ruled a region of Romania during the 15th century. The original novel was adapted for the stage by playwrights Hamilton Deane and John L. Balderston, whose work has brought popular appeal to the legend from theatre-buffs, suspense junkies, vampire devotees, and families. Woven into the story are classic themes including salvation, sacred beliefs, modernization, superstition, and good versus evil. Yet, the complex subject

matter never overrides the pure entertainment of Dracula. Artistic director, Mark DuMez, explains, “As the days get darker and chillier, a mysterious feeling inhabits this foggy this time of year. Our fall show provides a great way for teenagers and adults to enjoy the same classic mystery and thrill – especially together. At The Festival, we regularly try to inspire the imagination of our theatre-goers, and what better way than with a little mystery, suspense and live drama. Dracula is the grownup vampire story which looks, through a classic and iconic lens, at good and evil, light and dark and will endevour to put young and old on the edge of their seats this fall.” Evening performances are available on Wednesdays and Thursdays at 7:30 p.m.; Fridays and Saturdays at 8pm Matinee shows run Wednesdays, Thursdays, Saturdays, and Sundays at 2pm. Visit chemainustheatre.ca, or by call the box office at 1-800-565-7738.

Meditation Thursdays at VIU Cowichan Campus 7 PM Rm. 210

“As Fall again ascends it is the time of year for us to review our goals and meditate on the finish line” Nichiren Buddha Society & Peace Center Phone: 250. 710. 7594

7 Retreats for Learning and Realization Saturday, October 19th A Day of Meditation — Learn & Share

www.VIRetreats.com

october music Mondays

6:30pm -8pm 5 Rhythms with Shauna Devlin

Tuesdays

Parent and Child Music and Movement Class 9:15 - 10:15 am

$15 - $20/class per family

Lila Family Choir 4:15 - 5:15pm

$10 - $20 per family per week

6:45 - 8pm Somatics with Judy Lamontagne

Wednesdays Lila Choir

9:30 am - 11am or 6:30 - 8pm $10 -$15 per class

Vocal Improvisation 8pm - 9:30pm $10 -$15 class

Thursdays

6 - 9pm - once a month

the HEart of Community - with David Weinstock

Fridays Threshold Singers 9:30 am - 11am $10 -$15 per class

5 pm- 7pm The music of Capoeira with Federico Vallin $10

Lila Music Centre

3228A GIBBINS RD, DUNCAN

250 701 0978

www.joythroughmusic.com *All classes sliding scale. No one turned away due to lack of funds.

Cari Burdett Invites You To Come Sing Cari Burdett knows you want to sing!. Singing is empowering, freeing, fun, scary, risk taking, vulnerable, sexy, wild, cosy, tender, alive, open, …it is also YOUR BIRTHRIGHT to SING.. come and explore your voice with Cari Burdett. “ it is like coming home, when you sing with Cari!” - a voice student. Cari Burdett, founder and artistic director of Lila Music Centre, promises to guide you in safe and empowering journey of the voice, whether in the parent and child music class for families, the Threshold Singers, who sing at the bed sides of those dying, The Lila Choir and Family Choir, with songs from around the globe, or the vocal improvisation class, which teaches you musicality, rhythm, and singing all in an improvisatory fashions. Take this and the new recent music studios, the unique farm setting with 3 fluffily alpacas to greet you and you have a little taste of what Lila Music Centre has to offer you. This is a heart based, community music school, that focusses on building community through music, while having the professional credentials to boost, you can’t get a much more distinguished master’s degree then the Royal Academy of Music, in London England, where Burdett graduated from with a focus on New music, opera and the benefits of music improvisation.

Powder Blues Band, became a sought-after session musician and performer who worked with such stars such as Tina Turner, Tom Jones, Bryan Adams, Dionne Warwick and Gladys Knight. He recently moved back to his Cobble Hill home from Vancouver. Bob Murphy went on to anchor many bands in both Vancouver and Toronto on piano and B3 organ, and has composed, arranged and performed music for films, CBC and CTV shows. But, he says, his first love is playing jazz. Taylor has become Canada’s “First Lady of the Jazz Ballad,” and has worked with such luminaries as Bryan Adams Stevie Wonder, Cannonball Adderley and Miles Davis. Now, for the first time since 1974, they’re performing together again. Sylvan United Church on Mill Bay/Shawnigan Lake Rd., at 7:30 pm on Oct. 19 250-743-4301 and at the Crofton Hotel Pub, 1534 Joan Ave on Oct. 20, 2 to 5 pm 250-324-2245.

Wayne Kozak, Bob Murphy & Joani Taylor

Lynnea Bruce Sings Benefit Concert

They honed their jazz skills in Vancouver’s thriving music venues in the early ‘70s, including the iconic Cellar jazz club, opening for the likes of Ornette Coleman and Herbie Hancock. Then they went their separate ways to become mainstays of the Canadian jazz scene, though at the time they were barely out of their teens. Now, Cobble Hill saxophonist Wayne Kozak, pianist Bob Murphy and vocalist Joani Taylor, both of Vancouver, are re-united for two very special performances in the Cowichan Valley. Kozak, perhaps best known as the tenor man for the legendary

All ages, benefit music concert for the Cowichan United Way and the Cowichan Neighbourhood House. Doors open at 5:30pm, music begins at 7pm. Last year’s event was a night crammed with fun, food, and song for all ages! 3 Fundraising Events: Music Concert* ($10 or $12 at door) Silent Auction (art & antiques) Salmon Dinner ($10) Saturday, October 19 9796 Willow St Chemainus. 250 246-3203 * Sorry, music concert is not wheelchair accessible

Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

by Astor Piazzolla, Aldemaro Romero, and the theme from the film “The Mission” by Ennio Morricone. The Orchestra, led by Charles Job, will perform the famous Tango Jealousy, Manuel Ponce’s Estrellita, Antonio Carlos Jobim’s Girl from Ipanema, and selections from Leonard Bernstein’s West Side Story. Tickets are available from the Island Savings Box Office: 250-748-7529. Further information is available at: www.palmcourtorchestra. com.

All Jazz Shows $10 unless stated

Sunday October 6 • 2-5 pm Easy Street with guitarist Rob Cheramy and vocalist Linda Wright Saturday Oct 12 • 9-midnight The HiFi Dance Party $10 Adv/$15 Door

Sunday Oct 13• 2-5pm The HiFi Quartet Concert Sunday Oct. 20 2-5pm Wayne Kozak Reunion Trio Saxophonist Wayne Kozak, pianist Bob Murphy and vocalist Joani Taylor

Flying Down To Rio Palm Court Light Orchestra Tangos, Rumbas, Paso dobles and the Bossa nova abound at Palm Court Light Orchestra’s Sunday October 20th concert at the Cowichan Theatre. Entitled “Flying Down to Rio” and based on the Hollywood film starring Fred Astaire, Ginger Rogers and the exotic Carmen Miranda (the lady who wore those incredible hats made of fruit) the concert is a journey from New York down to South America. It includes music from Mexico, Venezuela, Brazil and Argentina. The soloist is international virtuoso accordionist Peter Soave. Born in Detroit of Italian heritage, Maestro Soave now lives in France. He has played with many of the world’s leading orchestras including the Boston Symphony, Zagreb Philharmonic and the Swedish Radio Orchestra. A leading exponent of the Tango, Peter Soave will perform music

Sunday Oct 27 • 2-5 pm Belmont Avenue Trio with guest saxophonists

Inventive Opera Live at the Met - The Nose William Kentridge stormed the Met with his inventive production of Shostakovich’s opera, which dazzled opera and art lovers alike in its inaugural run in 2010. Now Paulo Szot reprises his acclaimed performance of a bureaucrat, whose satirical misadventures in search of his missing nose are based on Gogol’s comic story. Valery Gergiev conducts. The Nose is a co-production of the Metropolitan Opera; the Festival d’Aix en Provence; and the Opéra National de Lyon. “This unconventional opera, which Shostakovich wrote at 22, had its premiere in St. Petersburg (then Leningrad) in 1930. The dissonant, brutal

1534 Joan Avenue Crofton score was instantly condemned by Soviet authorities, and the work was not performed again in Russia until 1974. It is time to reassess this opera, and the Met deserves thanks for championing it.” New York Times Review The Nose will be at the Cowichan Theatre, Saturday, October 26th, 9:55 am Tickets at the box office 250-748-7529.

PEGASUS

AUTHENTIC GREEK DINING Souvlaki • Tzatziki • Donair • Kalamaria • Dolmades • Pizza • Salads and More!

Made fresh daily.

5838 Trans Can Hwy, Duncan 250 597 2299

The Tapestry Gala Fundraiser Support 3 Local Charities !

elp support three local charities by attending the Tapestry Gala on Saturday, October 26th, at the Quw’utsun’ Cultural Centre. Feast on delicious food, enjoy the global sounds of “Three Worlds”, and sip on local wines, all in support of the Cowichan Intercultural Society (CIS), Volunteer Cowichan (VC), and the Victoria Immigrant and Refugee Centre Society (VIRCS). The funds raised

“ c a t i b o

of the movements for reference after the seminar. More practice can also happen in the classes taught weekly by Lee at the Rivendell Yurt in Glenora, (5215 Bills Road, Duncan) which is where the seminar takes place on Saturday and Sunday 26 and 27 October: 1-5pm on Saturday, 11am-3pm on Sunday.

October 26 & 27 The Rivendell Yurt 5215 Bills Road, Duncan 250 748 4060

threads coming together to create a beautiful tapestry. In the spirit of creating a vibrant community, join in with the FUNdraising. To tickets, call 250 748 3112 or stop in at the CIS, 205-394 Duncan St. Tickets are $75 each, $140 for a pair, or $544 for a table of eight. Or enter to win a free Gala ticket! By liking our Facebook page, you will be automatically entered to win! Already like us on Facebook? See our page for details on how to enter the contest! www.cis-iwc.org

will go directly to underfunded programs in our community that support local youth, families, and immigrants. “We see the impact that our programs have on people and don’t want to stop effective programs due to a lack of funds,” says Lynn Weaver, Executive Director of CIS. “Our plan is to raise $15,000 to support three of our programs that serve more than 400 community

Wild Goose Qigong Seminar

The Wild Goose Qigong form is the signature form of the many forms in the ancient Chinese Dayan (Wild Goose) Qigong system that was passed down over 1800 years for 27 generations to Grandmaster Yang Meijun. She had been taught by her grandfather who had been taught by a long lineage of Daoist monks who had preserved the skill. We are very fortunate to have access to this wonderful skill, knowledge and wisdom which she passed on to her student, Master Michael Tse, and gave permission to teach outside of China.

members each year.” In addition to silent and live auctions, there will be door prizes, storytelling and the opportunity to celebrate “community” with a diverse group of attendees. Please browse our online auction to bid on items before the event: www.32auctions. com/organizations/8965/ auctions/9830 The name “Tapestry Gala” expresses the nature of diversity and multiculturalism in the Cowichan Valley Region: it is like many

Sifu Lee Masters

The Wild Goose is divided into two parts of 64 movements each. We will start at the beginning and learn and practise movements enough that we can begin to relax within them and take them home with us. There are also books and DVDs available which can support the remembering

When we learn something new, we start with the big picture, the general shape. Over time, we are able to absorb more detail and later still we can develop flow in the movements and the energy. So beginners and people who have been practising for a long time can all learn alongside each other and help each other. All are welcome. Lee is very excited to bring out this gem for the first time in seminar form in her eleven

years of teaching, opening it up to people outside of her student body as well. The main aim is to become healthier and healthier. This form works on our immune system, builds balance (both physically and energetically in our internal organs) and smoothes the channels, releasing old, used Qi (pronounced chi) from the body and gathering fresh Qi. Learning to relax in our modern world is like a survival skill and helps us to stay centred and ready to take on the opportunities and challenges life presents us. For more information about the seminar, to register and for directions, please call Lee at 250 748 4060, email rivendellrhythm@ shaw.ca and visit www. WildGooseQigongCentre.com.

Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

O t C b F t

Dads Make a Difference (Duncan)

Oct 1, 8, 15, 22, 29 6–8pm 250-597-2801 80 Station St - Ste 213 grant@westcoastmen.org Dads! Join other local Dads

once a week in Duncan. The purpose of this program is to offer support in developing and sustaining a positive relationship with your children- from Newborn to Teenager and to provide information and resources for Dads to be the best Dad they can be! It will help provide information on the importance of Dad’s involvement in raising healthy children and offer a support system for Dads. Hosted by West Coast Men’s Support Society.

Wild Wings Festival Somenos Marsh “The WildWings Festival is a celebration of our environment as expressed through the arts, the bounty of food and produce in the Cowichan Valley, and by becoming aware of the treasures offered by the Somenos Marsh.” Misha Koslovsky, SMWS Board Member

October marks the return of the Trumpeter Swans to the Cowichan Valley and the beginning of the WildWings Festival. Events throughout the month include guided

Somenos Marsh, Paul Fletcher

tours of the Somenos Marsh, the launch of a festival brew by the Craig Street Pub, and an art exhibit and auction at Just Jakes. For a complete guide check the Somenos Marsh Wildlife Society’s website somenosmarsh.com

World Class Music Found Right At Home Palm Court Light Orchestra and conductor Charles Job

Palm Court Light Orchestra

ow in its twenty seventh year, the Palm Court Light Orchestra is one of the few professional ensembles worldwide that is committed to the preservation and live performance of light orchestral music. It has recorded five commercial CDs and featured many soloists and conductors from across Canada, the USA and England.

The Orchestra led by conductor Charles Job presents an eclectic

programme of light music to audiences at the Cowichan Theatre, Duncan

is internationally acclaimed accordionist Peter Soave. December sees the Orchestra present A Boston Pops Tribute featuring the work of conductor Arthur Fiedler and the compositions of American icon Leroy Anderson. It also includes the music of Henry Mancini, Morton Gould and film composer John Williams. Music by Vancouver composer Michael Conway Baker and Canadian composer

Robert Farnon round off the programme. The season concludes with Valentine 2014, a celebration of love with Mexican soprano Shadan Saul Guerrero Saul and Sidney tenor Sunny Shams. They will perform duets and solos from operettas by Franz Lehar, Johann Strauss, Ivor Novello, Richard Tauber and Sigmund Romberg and will end with the Waltz Song from The Merry Widow.

Vancouver Island Symphony

The season opens in October with Flying Down to Rio, a programme of music from Latin America. Starting in New York City the music travels to Mexico, Cuba, Venezuela, Brazil and Argentina. Tangos, bossa novas and sambas are featured in the music of Astor Piazzolla and Carlos Antonio Jobim. The soloist Vancouver Island Symphony

t’s hair-raising! Spine tingling! It’s rapturous, exciting, thrilling and yet totally embracing. It’s this year’s exciting Passport to Great Entertainment with the Vancouver Island Symphony under the baton of the illustrious Pierre Simard. There’s no need to go to travel, the shows are coming to YOU - starting with Christmas like no other as Cirque de la Symphonie returns with their Christmas Cirque Spectacular. A colourful festive celebration, world class

aerialists, acrobats, dancers, contortionists and jugglers present breath-taking, jawdropping performances above and on stage while the VI Symphony performs all-time Christmas favourites. Bringing on red hearts for Valentines and the Hollywood Red Carpet experience comes Movie Music Mania. Relive the mood, action, scenery, images, characters and storylines as amazing musical scores from Academy Award-winning and nominated composers like John Williams,

Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

The Vancouver Island Symphony is a professional orchestra based in Nanaimo that presents concerts at The Port Theatre. Under the direction of Pierre Simard, the Symphony presents 8-12 shows each year in two Series: a Timeless Treasures

and a Popular Pleasures Series. This year marks the Vancouver Island Symphony’s 19th Season with a travel theme - Passport To Great Entertainment. The music lover can travel to five cities around the globe: Paris, London, Madrid, St. Petersburg and Nanaimo. The Popular Pleasures Series presents: Christmas Cirque Spectacular in December, Movie Music Mania takes place in February 2014 and The Best of the Beatles for two performances in April. In addition, the VIS offers two FREE Symphony Community Days for the whole family to experience trying the instruments of the orchestra and attending a rehearsal. Keeping Music LIVE! www. vancouverislandsymphony.com

Cowichan Symphony Tania Miller, Maestra, Victoria Symphony

Howard Shore, John Barry, James Newton Howard and Ennio Morricone, unfold like great symphonies. In April, 2014 the talented Jeans’N Classics Band joins the VI Symphony to present the Beatles’ Sgt. Pepper album. With its experimental innovation and influences, Sgt. Pepper’s Lonely Hearts Club Band became a global hit, and is still considered the most important rock and roll album ever made.

he Cowichan Symphony Society was formed in 1955 with the expressed purpose of bringing professional orchestal music to the Cowichan Valley. Now, in it’s 58th season with four concerts featuring the Victoria Symphony playing at the Cowichan Theatre, the Society is gearing up for a Jubilee Celebration during the 20152016 Season. We look forward to the November 29 Christmas Oratorio by J. S. Bach. The Victoria Symphony will accompany the Vox Human Choir and world renowned soloists: Nancy Argenta (soprano), Aiden Ferguson (mezzo-soprano), Benjamin Butterfield (tenor) and Stephen Hegedus (bass-baritone).

January 18, 2014 introduce the engaging Caroline Goulding (violin) to Cowichan audiences. In addition, we will be treated to a world premier performance of New World: The Golden Door by composer, Michael Osterle, who composes in the “contemporary-classical” genre. March 21, 2014 will see the final concert of the season featuring virtuosos Nikki Chooi and his brother, Timothy Chooi, performing the Bach Concerto for Two Violins. In addition, the Society supports budding musicians with scholarships and sponsors two concerts introducing as many as 1,500 elementary school children to the wonders of orchestral instruments and live symphony performance. All season ticket holders are automatically members of the Society and can have a voice in the selection of concert material and the direction of the Society. Visit the Society at www. CowichanSymphonySociety.ca or call 250-748-7529) for ticket information. For information regarding the Society, please call Chuck Thompson at 250-748-3344 (day-time).

Downtown Surround By Jen Coyle

ith a Chinese Proverb in mind; “Learning is a treasure that will follow its owner everywhere”, I often try to remind myself to take in my surroundings more frequently. To continue with my brusque pace of the task at hand, and to get to my

destination, but realizing there’s simply no good reason, why I can’t lift my sight from the path before me, and take in the peripheral activity around me. We all have crazy schedules and busy lives, but when is the last time you’ve come into our downtown, on a mission for a very specific undertaking, and taken the time to really look around? I think you might be splendidly surprised to see some of the new businesses that have sprouted up over the last 6 months or year. Obviously your mainstays and favourites are still here, but improvements are being done all over the place. Some apparent, and some subtle. For example, on your way into town, you may have glimpsed something different at Cowichan Sound & Cellular. (Did you know they’ve been in our Valley for over 20 years?) Although it may ‘look’ like the place is being packed away, it’s actually getting all gussied up for

your next visit! They have a temporary location set up too, but in the meantime, they’re updating the interior of their original space, and plan on being around for a long time to come, by continuing to provide all the great service and products you’re used to. Something else you may have noticed, while strolling through our bustling Saturday Famers Market, is our City Square stage. Painted tiles are currently

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Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

being installed along the curved perimeter of its stairs, and what a transformation in progress! It’s a joint effort between Nan Goodship and Maynard Johnny Jr, two very talented local artists, and I can only imagine how much it will add towards the ambience of the Square. To experience something, not of the visual nature, there are often times when you walk into one of our downtown businesses, and the owners may be manning their store. You might be in a rush, and find them to be incredibly helpful in guiding you to find what it is you’re looking for. On the other hand, they seem to have an innate perception in picking up on a person’s approachability and if they sense that in you, it’s very likely they’ll casually engage you in friendly conversation, as you’re taking a look around. Here again, you may be pleasantly surprised on what you can learn about their

shop, what their inspirations are, and the story behind the independent shop owners themselves. Charit-teas was one of those that I found really interesting to learn how they came into being. Obviously by the name of their shop, you can deduct that they sell tea, and have something to do with charitable contributions, but to hear of how they’ve made such a positive change in people’s lives is really heartwarming. Co-owned by Karen & Yolanda, the sales from their quality loose tea (You HAVE to try their Cream Earle Grey!) and other products go to many humane causes. Their shop was originally started to raise money for children’s charities, but has grown and gone to families and widows in Columbia, a midwifery program in the Philippines, our Cowichan Valley Hospice Society and even to some

of our local school programs. After some of my questions, I was shown their photo album of some of the thank you’s and pictures that have made it back to them, since 2010. I also learned how they as a company, deal with suppliers promoting fair and ethical treatment of all who participate in bringing the tea from the plant to your cup. Another interesting business that comes to mind is one of Duncan’s newest eateries, where they serve real Thai food from a real Thai chef, at Sai’s Place Spice Café on Station Street (Formerly Noodles Of the World). Thai chef Mayurawan

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Are You Prepared For The Inevitable?

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(May) and her business partner Grant, a life long Valley resident, prepare made to order, authentic Thai food with customized spice levels. From kid friendly, to mild, to blazing hot! Born in Thailand to a rice buyer and exporter Father, and her mother who in fact was also a Chef, May has been around top quality food her whole life. She learned the ropes and cooked alongside her mother, creating lunch dishes for over 200 people, every single day for years. After mastering her craft in Thailand, she moved to Vancouver and furthered her love of food and worked towards her Bachelor degree in Health Science. Eventually moving from the main land, and armed with her knowledge, passion and experience, May wanted to supply her new hometown of Duncan with healthy, freshly prepared food. They have a

cozy outdoor patio area, offer vegetarian and gluten free options, and are currently working on their licensing. Be sure to check their website for their menus, lunch and dinner times. www. spicecafeduncan.com Moving on to another import, is Britain’s Daniel Hudson, on First street. With an emphasis on sourcing his ingredients from our Cowichan Valley, and creating a beautiful repurposed ambience in an old minister’s house, it’s easy to understand his vision. Voted as one of Canada’s best new restaurants of 2013, Hudson’s On First might even be placed in the top 10! Currently in the top 35, you can nominate them for the People’s Choice Awards, which would also make you a contender to win a trip to their Gala event! For details and voting: www.eatandvote.com

It really goes to show how there’s always more than meets the eye! Which funny enough, nicely segues into my next little nugget of information. (And one that excites me greatly!) Our next upcoming event in the downtown is taking place in just a couple of weeks and it REALLY holds such an appealing quality for capturing the imagination and interest of so many people. Our business community is getting involved in showcasing a giant art exhibit! It’s called Under The Red Umbrella. It will be an event where local downtown businesses open their doors for one night only and showcase a local artist of their choice. The artist and their work will be on location, so bring your umbrella downtown and join in the celebration of art appreciation! A very smart person I know, told me that she feels it’s important to recognize businesses that take a lead on getting involved with their community, and this event is a great example of this. It’s happening on a Thursday evening, for one night only on October 17th in downtown Duncan, and it will be easy to see which businesses are participating with their ‘pop up galleries’….just spot the red umbrellas! (But not to worry, we’ll have a complete

published list available to the public, of the business and their feature artists!) So far, we’ve received some great feedback from our merchants, whom have already lined up some of the artists they know. Originally this event was created to celebrate women in the Arts, and now in its 6th year, it has been broadened to include any local artist. Our Valley is absolutely brimming over with talent, and it’s incredible how many success stories there are from this place of ours. Not having a store frontage, or a gallery space, it’s often quite difficult for an artist to get their work out there. It actually astonishes me to find out how many individuals in our every day life, hold hidden artistic talents. And perhaps you’ve had it happen, that you stumble upon a beautiful piece of artwork done by a friend, whom you thought you knew intimately, and it becomes evident that you’ve never seen that side of them! It almost makes you feel like a bad friend, or maybe a bit indignant they hadn’t revealed their secret identity with you….the nerve! This event holds a magical possibility, to potentially become an amazing opportunity, for an unknown artist to be discovered right in our own back yard. (E.J. Hughes, anyone?)

Excellent FrameWorks and the E. J. Hughes Gallery Art for your empty walls. Gifts for yourself and others. We can print your photos on canvas. We want to frame your art for you. 28 station St downtown duncan 250-746-7112

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eronica Scott studied glass mosaic at a private studio in Calgary, Alberta. After a few lessons, she knew that this was something she wanted to continue.

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Curries • Salad Rolls • Noodles • Satays & More! For full menu visit www.spicecafeduncan.com

“The act of transforming little pieces of disparate glass into a painting strikes me as magic. Stained glass offers a glorious colour palate and an equally wide range of textures,” Scott said. She is especially drawn to the reflective nature of glass, the way it creates movement and a feeling of “aliveness”. “Sometimes, I incorporate broken china, shells, small pieces of drift wood, and wire and stones to give my mosaics special meaning. A walk along the beach or a hiking trail always offers little found treasures.” Veronica cuts and secures each piece of glass individually. “Mosaic is a labour intensive art form, a little like cross stitching. I do not follow a pattern as my pieces, for the most part, are free flowing without a lot of structure.” She starts with a general idea of the composition and the feel she wants to create.

Downtown Duncan

When all is done, she finishes the entire picture with grout. Veronica’s subject matter is wide and varied. Increasingly, she finds herself attracted to loose, organic, abstract shapes. “As an avid gardener, the colours, textures, and shapes of the flowers in my landscape intrigue me, particularly the impact of light and contrast.” Veronica works from my home studio in Duncan, British Columbia. Her art is on display at Imagine That! Artisans’ Designs in downtown Duncan and the Maple Bay Marina Gift Shop in Maple Bay. Veronica is a member of the Society of American Mosaic Artists and the Cowichan Valley Arts Council. www.veronicascottmosaics.com Showing at Imagine That Artisans! til October 26 Mosaics by Veronica Scott and Weavings and Felting by Glenora Farm artists on display at Imagine That! 251 Craig St., Duncan

1 G t o l T y m

2 ( T f r a i s e u a o P i b a W c t o R s

3 a V o a m s w a b b w f

What You Need To Know About Skin Care

Essential Ingredients for Healthy Glowing Skin

osmeceuticals contain active ingredients that can make a difference in the structure and function of your skin. The following is my list of the essential ingredients that are needed in your regime. This differs somewhat in different skin types and we at Viva Medical can assist in finding the most effective system for your skin type. 1. Moisturizers Good skin moisturizers keep the skin barrier intact, and offers a huge benefit in the look and health of your skin. The skin is more luminous and youthful looking with effective moisturizer. 2. Vitamin A derivatives (retinoids) These products reduce wrinkles, fade brown spots, and smooth roughness. They vary in strength and should be applied at night in progressively increasing strengths for maximum effectiveness. I recommend either using a retinoid added to an already established AHA product or as a stand-alone treatment. Prescription retinoids can be irritating to the skin and need to be gradually increased in strength and frequency for best tolerance. When used appropriately they can make a huge difference to exfoliation and smoothing out colour differences in skin. Retinoids should be applied sparingly at night. 3. Vitamin C for Brown Spots and Rosacea Vitamin C is a powerful antioxidant (mops up free radicals) and anti-inflammatory. This makes it perfect for those with sensitive skin and rosacea who want reduction in redness and also want skin smoothing and brown spot reduction. It can also be added to the regime of those who are already using a retinoid for extra brown spot reduction

and skin firming. Vitamin C is very effective on people with darker skin types to balance out the complexion. It is also very effective in reducing the discoloration that appears around the eyes. Apply vitamin C in the morning before sunscreen. Vitamin C can easily destabilize so be sure to check the delivery system. If it comes out of a wide mouth jar in cream form, it is more likely to be oxidized. It is available as a powder or serum to be added to your moisturizer or as a stabilized cream.

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4. Sunscreen Sunscreen is VITAL to protect skin from aging UV rays. A minimum of SPF 30 should be applied daily and re-applied regularly depending on activity and sun exposure level. There are now many excellent products available either in cream forms alone or combined with moisturizer, as components of mineral makeup, and in spray form. Luminous, even-toned skin is an ESSENTIAL first step in your anti-aging regime. At Viva Medical we are always to happy to answer any questions you have on which products may benefit you. We pride ourselves on helping you select a home maintenance system specifically for your skin type. Submitted by Dr. Lyn Pascoe

Downtown Duncan

The Heart of Community Personal Practices for Deepening Relationships with David Weinstock: Integrating: Nonviolent Communication and Somatic Consensus Nonviolent Communication’s brilliant language of the heart integrated with Somatic Consensus’ body awareness practices hold a keys to a treasure house of intuitive guidance and inspiring communication. Synchronizing body, word and meaning is the key to walking our talk with power and compassion. For the last several years I have enjoyed sharing my workshops with children, teens and adults in your community. I am delighted to be invited back to explore together in more depth the wisdom of our bodies and practices that generates Community. Since 1990, my wife and I have raised our family within an intentional community that we started with 8 other families. Sharing resources, raising children together and nurturing the land made all the sense in the world and it still holds true. This path, at times has been painfully difficult, and you will not find a greater advocate than me! For this special training we are gathering a group to learn together over a 6 month period of time. We’ll explore cutting edge linguistic, emotional and physical practices for empathic listening to our deeper source, ways that transform old reactions into resources for healing and for finding our voice within the bonds of relationship. Multi-generational community living is essential to our wellbeing and for a healthier world for our children to grow up in, it is also somewhat endangered. Reclaiming this is what deeply moves me to share and inspire others on their own paths. I hope you can join me for this exciting training. David Weinstock WORKSHOP SCHEDULE October 18th – 21st 2013– Intial 4 day intensive Workshop with David Weinstock Oceanfront Resort & Hotel in Cowichan Bay Monthly group meetings – with David Weinstock via teleconference to correct augment and assess personal practices and commitments. Group meetings will be held on the second thursday of each month at Lila Music Centre, 3228A Gibbins Rd. — in the new yurt! In February David will be in attendance for the monthly group meeting. April 18th -21 2014 final 4 day workshop and course completion with David Weinstock. Oceanfront Resort & Hotel in Cowichan Bay

Meet Dr. Fei Yang Traditional Chinese Medicine Doctor

r. Fei Yang has made quite an impact since her arrival in the Cowichan Valley just 5 years ago. With over 28 years experience in Traditional Chinese Medicine and a practice based on trust, compassion and a dedication to healing it is no wonder that Fei has a loyal following of clients - many of them who journey from Victoria for her treatments. “ The inspiration to learn TCM is in my family. My mom is turning 74 this year and she still practises TCM in two clinics in China.” smiles Dr. Yang. Prior to coming to Canada, Dr. Yang received her medical degree from the Traditional Chinese Medical College in Guang Zhou, China. Full trained, she worked as a doctor at the Beijing Medical Hospital practising both Chinese and Western medicine. “As a child, I have been through a lot of lung infections, kidney infections and other ailments due to malnutrition. I am very grateful that I had the opportunity to learn and practise TCM to resolve some of my own health issues and to improve my well-being overall.” Traditional Chinese Medicine is a complete medical system that originated over 2500 years ago and has been refined throughout many centuries of practice. Today in China, all hospitals utilize both Chinese and Western practice for the benefit of their patients.

Recent scientific studies have proven the effectiveness of acupuncture and Chinese herbs in the treatment of acute and chronic illness, as well as their role in strengthening the body’s own immune system. “Dr Yang looks at what is happening in your whole body - not just the part which happens to be bothering you- so you begin to feel better quickly.” says one of Dr. Yang’s patients Bruce Grant. Instead of antibiotics, Dr. Yang prescribes personal blends of Chinese herbs, acupuncture and changes to diets as part of a patient’s healing plan. “Fall is a time when respiratory illnesses flare up, and chronic conditions like asthma, arthritis, chronic fatigue and depression worsen,” says Dr.Yang. But fall is also a good time to make changes; to unblock congestion and lay the foundation for a smooth transition into the New Year.” Starting a treatment program in the fall can also prevent the recurring illnesses that plague us through the winter. Each TCM practice is different and Dr. Yang’s specialty are for people looking for relief from all pain conditions. And those with issues with hypertension, Parksinson’s Disease, eating disorders, digestive issues, reproductive problems and menopause. She has also been successful in treating patients with chronic illnesses such as Chronic Fatigue, Insomnia and long term skin problems. Mental depression and anxiety can also be treated with TCM and it is gentle and safe to practice on children. She has treated children with anxiety and digestive disorders as well as

Try our International Award Winning Wild Hip Face Cream at the Duncan Market this Saturday 9 – 2pm! Also available on line at

www.botanicbliss.com or 250-710-1276 ADD and ADHD. How does it work? Her initial consultations are 1 hour. In this visit she will review your medical history, family history and assess personal stress levels. This includes past and present emotional, relationship, childhood or work related issues. She will look at your physical body, hair, nail, facial complexion, tongue, pulse and other areas to determine what is out of balance in the body. Once she is satisfied she will prescribe your initial treatment plan which could include food cautions, diet therapy, Chinese herbs and acupuncture. www.drfeiyang.ca

Cowichan Valley Garden Club WELCOMES NEW MEMBERS & GUESTS • Share gardening knowledge, meet fellow gardeners, make new friends. Meetings 7pm • Informative guest speakers, monthly 2nd Wednesday plant sales, extensive lending library. of each month except July & St. Johns Anglican Church, August 486 Jubilee Street, Duncan

www.cowichanvalleygardenclub.com

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Flying Daily.

Tools Every Woman Should Have In Her Own Toolbox

girlfriend walked through my garage one day and remarked on the amount of tools I had and wondered if I actually knew what they were for and if I used them. Ha! Of course I said, as a single mom living on a small hobby farm, a girl needs to be somewhat self-sufficient. I’ve always had a well stocked toolbox though, likely due to an independent streak and as a young woman not wanting to ask for help. I’ve gotten over that by now, help is always welcome, but it’s still valuable to be able to take care of things when needed.

So here’s my top 20 items every gal should have and know how to use:

1. Tape Measure 2. Hammer 3. Multi-Driver, Screw Driver with Interchangeable Heads 4. Utility Knife 5. Pliers, Regular And Needle Nose 6. Wire Cutters 7. Power Drill, I have a rechargeable cordless drill that is part of a set with a circular saw, flashlight, and sawzall. They all get used and I like the fact that they are rechargeable so the set was definitely a good buy. 8. Allen Key Set

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Our Community

9. Ratchet And Wretch Set 10. Tape- Duct, Electrical, Masking, Painters 11. Putty Knife 12. Level 13. C-Clamps for holding things together when Gluing or sawing 14. Vice Grips 15. Drill Bits 16. Palm Sander & Various Grit Sand Paper 17. Staple Gun 18. Screws and Nails, 3-4 sizes and types of each 19. Jig Saw 20. Work Gloves, thin ones so you still have dexterity with small pieces

M R

When you’re collecting tools make sure you have a good way of storing and organizing them so they are easy to find and grab when needed. I have a tool bucket, 5 gallon bucket with a canvas tool organizer that fits inside and drapes over the rim. It has lots of pockets and pouches to keep smaller tools separate and organized. It’s handy because no matter where I’m working, in the house or out on the property, I can pick it up and bring it with me and no matter what the project is I usually have what I need with me.

t b o a e m f a t

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P e t t i t i a f i

V s t i

HEALTHY relationships Mind-Body Relationship

ne way to think about health and wellness is to consider the relationship between our minds and our bodies. Our bodies are constantly sensing our environment and sending messages to the brain in the form of sensations. Are we able to receive and act upon these messages? The body-- when we know how to interpret its messages and trust its innate wisdom-is a reliable source of truth. It can sense and inform us of our authentic desire to say YES or NO to any given situation. We are born knowing how to decode these messages. Painful life experiences that are too overwhelming to process and integrate can interrupt the natural flow of information between mind and body, leaving us cut off from this important source of inner knowing. Various organs, tissues, and systems in the body “hold” the unprocessed emotions in a frozen state, and lose

their natural rhythm of contraction and expansion. Autoimmune disorders and syndromal conditions such as irritable bowel syndrome, fibromyalgia, asthma, hypertension, and heart disease can be the result. Chronic anxiety and depression are the result of the nervous system getting stuck in an unhealthy state.

Nonviolent Communication's brilNonviolent Communication’s brilliant liant language of the heart integrated language of the heart integrated with with Somatic Consensus' body awareSomatic Consensus’ body awareness ness practices will help you to deepen practices will help you to deepen your your relationships and cultivate comrelationships and cultivate community munity where ever you go. Together where ever you go. Together they hold they hold a key to a treasure house of a key to a treasure house of intuitive intuitive guidance and inspiring comguidance and inspiring communication. munication.

Repairing the mind-body relationship can help restore health and vitality and support us in living a more authentic and joyful life. What would it be like to feel at home in your body and to trust your sensations? Connecting with Nature, playing music, receiving mindful bodywork, and working with a body-oriented counsellor are all ways to help reconnect the mind and body and restore the natural flow and rhythm of life.

David and his family live in an intentional community that they helped found and where consensus has been practiced since 1990.

Swarn Leung, Registered Clinical Counsellor, works with individuals and couples in her Duncan office.

Our Community

What Would Ms Polly Do? Taking The Time It is Thanksgiving weekend and your family is on the ferry to Tsawwassen. All of you are waiting in line at the cafeteria You are holding your toddler and he begins to wiggle and squirm. You begin to bend over to let him down and he wiggles out of your arms and falls and lands on his head. You say something like, “You are supposed to land on your feet silly.” The people in line behind you all saw and heard what happened. You are embarrassed. You did not really drop your child he just wiggled away and the outcome was poor. The fall is not so bad because you were holding on to him until he was about two inches from the floor but, your son cries loudly for several minutes. His trust in you for calling him silly is in peril. You offer him a new toy, a twist of frozen yogurt, a video game nothing will distract him. The family arrives at Grandma’s house for Thanksgiving celebration. The toddler insists on crawling up on the chair to sit. The toddler manages to get up but then some sort of pulse gravity tips the chair and toddler comes tumbling down and hits his mouth on the chair on the way down. No blood this time. Toddler screams with surprise, pain and anger. Grandma comes over and holds her arms out to her grandchild and waits. Toddler picks self up and crawls toward Grandma and stops at the ornate table leg. Grandma says, “I hear you crying. You had a fall from the chair, the chair is tipped over, you are hurt.” Toddler turns up the volume. “Oh look you fell so hard the chair is tipped over”. Grandma rights chair and pushes the chair over to reenact the pulse gravity. ‘Boom,” she says. “You fell hard.” Toddler is astonished and looks wide eyed at Grandma. After a silent moment Grandchild mummers and pats to the table leg to feel it’s smoothness with the palm of his hand. “Yes,” Grandma says, “the leg is smooth”. Grandma and Grandchild love each other very much. Ah! I am so grateful for a self-soothing child. This does not mean leaving a child to “cry it out“ this means playing out the situation and helping a child to figure out what has gone awry. Yes, accidents happen but belittling a child does not show understanding about the hurt that accompanies learning. Offering a distractions will only help for the moment and not for the long run of daily mistakes and disappointments. Take a moment to wallow in the scene and move through the hurt while really listening to the enactment. Thanks for taking time now. Paulette is an Educator of Parents and Children in the Waldorf Philosophy. She lives in Victoria.

Cleansing And Detoxing

s a treatment, detoxifying and cleansing your system is more important today than ever before because in addition to the health problems humans have been experiencing for thousands of years, we are now exposed to a huge variety of environmental poisons. Disease from toxicity is caused by the presence of biochemicals that poison the blood and spread via the circulation system. As a result, cells and tissues are literally “swimming” in a contaminated environment. Detoxification is a treatment regimen that cleans the blood and removes toxin from the body. One of the body’s natural means staying healthy is its ability to detoxify itself. The organs of detoxification are the liver, kidneys, bowels, lungs and skin. Avoiding harmful substances such as fast food “junk food”, pop drinks, drugs, tobacco, as well as supporting the organs in their detoxifying action is vital in maintaining and restoring health. Sufficient water intake supports the eliminating function of the kidneys, the bowels and the skin. We often forget the skin’s function as a detoxifying organ, and yet many therapies rest on this ability, including the popular infrared sauna which promotes sweating. Fever is a natural means of toxin elimination during sickness. The heat triggers chemical reactions that enhances the immune system, and destroys bacteria and viruses. Most people have amalgam mercury fillings in their teeth,

anaerobic bacteria in their root canals, abnormal bacterial flora in their guts from antibiotics, lead in their bones from years when leaded gasoline fuelled our cars and machines, and drugs in their bloodstream that throw liver metabolism out of balance. Toxins damage the cells of the body and are invisible. They break-down the environment of all the body systems at the cellular level. This happens slowly day by day, year after year and it is difficult to detect until the actual onset of disease. There are many detoxifying programs and cleansing kits which have various herbs that work to help your body cleanse gently and support you while you clean out. We offer Acupuncture, Detox Foot Spas and Infrared treatments to assist with detoxing as well. Milk Thistle assists with the regenerating liver cells, stimulates the flow of bile, protects the liver from damage of hepatitis, has been known to reverse damage caused by alcoholism and drug abuse, helps repair and reverse cirrhosis of the liver. The Dandelion root aids the formation of bile, is a diuretic with naturally high potassium level, acts to remove poisons from the body and is a blood purifier. Debbie Shkuratoff Owner/Practitioner Reiki Wellness www.reikiwellness.ca

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Burdock

Backwoods Journal

first made my acquaintance with Burdock many years ago while visiting the Cowichan valley with Clyde, my great english sheep dog, who had become hopelessly entangled in its famous burrs. The medicine woman I was visiting chuckled as we picked out the burrs in the cool rays of the fading autumn sun, and told me the story of burdock. “ Most of the young herbalists these days only use the root but I remember back in the day all parts of the plant was used, yes even the burrs!” she laughed. “We’d be going out now in the fall to dig the roots, thats the best time, when the life of the plant has returned to the earth, thats when the medicine is

strongest. “The root is good for cleaning the blood, for a liver and kidney cleanse. The leaf is a bitter digestive, mixes well with the roots as a tonic, sparks up the appetite. Ah! the burrs – they make a lovely skin cream.” She smiled as she plucked another burr free. I have learned to depend on burdock medicine over the years. It has proven unfailingly reliable; infections and abscesses, skin disease such as eczema, psoriasis, for gout, arthritis and wherever a good blood cleanser is required. I combine burdock leaf with oak bark and yarrow as a gargle or chew for mouth and gum sores or infected teeth. The leaf used externally, is best to draw out poisons while the root is more

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Items will go to your charity of choice. effective as a blood purifier. It is always best in cases of infections to cleanse the blood and lymphatic systems. Burdock root and leaf work well together for a complete cleanse, inside and out.

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“Everyone can SING!” Vocalist, choir director and community builder Cari Burdett is a musical inspiration to the Cowichan Valley. Cari has created musical programs for all ages and all levels from infants to seniorsoften even involving everyone in the same musical project. Cari received her Bachelor of Music in Opera Performance from McGill University, then went on to the Royal Academy of Music in London, England, where she completed her Master’s degree in Voice Performance. “I understood a while back that performing can be one sided with a lot of pressure on getting it right, especially in classical music. I became very interested in vocal/music improvisation and collaborative approaches to performance when I was in opera school - it was a way to balance the immense pressure of opera training.” shares Cari “I have a sense of joy with collaborative projects.” Contributing to community, Cari works with the CIS (Cowichan Intercultural Society) empowering newcomers to sing in large choir settings and smaller groups. She leads Threshold Singers - an angelic group of singers who sing at the bedsides of those who are dying at care homes, memorials, hospital vigils and in homes and leads a Community Choir for those who want to sing for pure joy. Through her school, Lila Music Centre she offers private voice coaching, Vocal Improvisation, Parent and Child Music for infants to preschoolers and group singing. A performer herself, Cari sings shows throughout the Valley, most recently at The Old Firehouse Wine Bar. “I remember when I was young, about 12 years old, and seeing people smile and laugh when I would sing. I remember saying to myself, I want to help make other Lila Music Centre people happy and knew that I was 3228A Gibbins Road either going to be a clown or a Duncan singer. I remember feeling happy myself when I sang and that is still 250-701-0978 joythroughmusic.com how I feel when I sing today.”

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Get Outside and Play

Simplicity Parenting: Using the

Extraordinary Power of Less to Raise Calmer, Happier, and more Secure Kids while engaging in play rooted in nature. Allowing your child to take part in a harvest at their own pace is the key to developing these deeper meanings. These are days that cannot be rushed or plugged in; they simply need to unfold. As your children grow, the activities in your home will expand and evolve, but the deep meaning will remain.

Sweet Autumn. The leaves change, the salmon run, the apples fall, and pumpkins ripen. As the earth prepares for sleep, autumn provides us with all the means to engage our children in the natural world.

There is no better way to connect children to nature and the abundance of our Earth, then to take part in the fall harvest. Harvest season allows children to quietly experience the connection between their food, their health and bodies, and the Earth’s rhythms. Even if they didn’t help plant the seeds in spring, spending time in a farmer’s field or orchard allows children to see and feel the dirt (and space) that was needed for growth to occur. Additionally, choosing your own pumpkin at a pumpkin patch, or picking apples and then taking them home to make something delicious, offers wonderfully implicit learning opportunities for children of all ages. Hidden inside a steaming apple crisp is the natural result of time and effort well spent. The simple act of carving a pumpkin allows children to feel textures, be creative and complete a family project, all

Bonus: Participating in the harvest season while your children are young will support your efforts to ensure teenagers continue to take part in family activities. Annual traditions of any kind are less negotiable because participation is part of being a member of your special family. Linda is a certified Simplicity Parenting Facilitator, living in the Cowichan Valley.

Recipe for Super Healthy and Delicious Pumpkin Seeds that kids love! 1. Clean and rinse the seeds from a freshly cut pumpkin. 2. Dry seeds and collect in bowl. 3. Coat seeds lightly with Braggs Amino acid and sprinkle with nutritional yeast. 4. Heat in oven at 275F and turn every 5 minutes until lightly toasted. Enjoy!

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Hilary Else 3750 Rosedale Rd. Cowichan Station www.fooelse.com

ilary Else is taking wool to the next level with her hand-dyed merino creations for all ages. Born and raised in Cowichan, Hilary has made clothes and sold them directly to her community for the past seven years. “As a child I loved to draw women in clothing— ballgowns, punk outfits the range was huge. I also started to use my mother’s sewing machine at age 8 to sew outfits for my dolls. I guess it was in me from an early age but I didn’t know it until this past year. Now I am embracing the reality that this is what I like to do, but I still have a hard time calling myself a clothing designer. It is the whole process that keeps me churning out garments—dying, designing, cutting, sewing, and selling. I need to do each step for the fulfilment and joy of it all,” smiles Hilary. “I began designing clothing because I wanted my family to wear wool. Ten years ago it was impossible to find local wool socks for your child, let alone comfortable woollens for a woman to wear daily.” Hilary was inspired to find alternatives after spending $100 to buy her 6-month-old long johns. A friend in the diaper business introduced her to a merino wool supplier in New York and there she found merino wool heaven! Friends began asking her to sew shirts for them and soon these same friends prompted her to begin selling

Hilary Else models her creations. her creations. Committed to creating everything from scratch, income from Hilary’s creations contribute directly to her family’s household. She works with ultra-light summer-weight wool to heavyweight boiled wool, and everything in between. Her exploration into hand dying came after noticing how easily stained the natural white wool would become. “I hand-dye my wool outdoors using primary colours mixed together with a splash of brown or green for vibrant earthy tones. The wool dyes very easily using acid dyes for wool and silk.” She uses a colour-fast citric-acid fixative, which gives her garments a unique iridescent sheen. “When the water is near boiling point, the colour and citric acid goes in, then the cloth is put in as evenly as possible. After about 5 minutes, the cloth is taken out, checked for colour regularity and then washed in the washing machine on a hot, extradirty, double-rinse cycle. For the majority of the year, drying is done outdoors, but in the winter I also

The designer drying a new batch of hand dyed wool

Talking Arts Designer Hilary Else dry indoors, hanging the cloth from banisters and clothes racks.” After the dying-and-washing process, the fabric is felted. Hilary dyes in three-yard pieces so after cutting the cloth into smaller pieces for sewing, there is still room for shrinkage. She recommend washing her clothing by hand or in the machine on a cold-delicate cycle, hanging to dry. “Each type of cloth has a different potential for further shrinkage. The nice thing about wool is that you can air it out over night and it loses any smell that it has absorbed in the day, thus letting you wear it for many days at a time before washing.” Sometimes, like many working moms, Hilary feels like completely giving up the whole business. But then, after a dye cycle, when she is rewarded with coloured jewels, the fruits of her

labour, she becomes energized and re-inspired. “The inspiration comes from the colours and fabrics foremost. Many customers have inspired my creations with their ideas and also with sales trends. I am learning what people want from their clothes and this drives my design process.” Many loyal followers of her garments will attest to her beautiful vibrant colours and elegant comfortable styles. “The new autumn line consists of the best wool I have had yet. It is a super-soft felted medium weight that is proving to be my favourite to date. I have also started to work with black that is pre-dyed at the factory, many of my customers are finding this a nice companion for their existing wardrobe.” For your own Hilary Else original, visit her booth at the Fleece and Fibre Sale on October 26, Cobble Hill Hall. Get there early, her fashions sell out fast!

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Local Wool, Fleece & Fibre Sale - Cobble Hill Hall The annual fleece and fibre festival is always a good time! Join fellow knitters, weavers, crafters, spinners, shepherdesses and more to celebrate fibre in all its facets. Find fleece from local sheep. participate in spinning, knitting and weaving demonstrations. There will be the largest selection of vendors from our region selling multi-coloured and tempting delights of all varieties, from sheep, alpaca, angora, shetland and more. See, feel and touch all the textures just waiting for your winter projects. The Fleece and Fibre Sale will take place on Saturday October 26th in the Cobble Hill Hall, 3550 Watson Ave, Cobble Hill from 10-4 Refreshments available. Come and enjoy the many fibre and fibre artists from the Island - and get a head start on all your Christmas projects!

Get Involved With Your Arts Community! Get involved in your local arts community! The Cowichan Valley Arts Council (CVAC) is currently looking for volunteers to take on 2-hour weekly shifts hosting PORTALS, the CVAC Centre of Arts Culture and Heritage. Located beside the public library, the PORTALS art-space features rotating art

shows throughout the year. Hosts are expected to greet visitors, chat about the current and upcoming shows, facilitate sales and attend a monthly team meeting. Training and guidance are provided on an ongoing basis. Our volunteers benefit from involvement in the arts and the general community, connecting with like-minded individuals, and can earn a future CVAC membership by volunteering 30 hours or more per fiscal year. Interested? Drop by PORTALS and chat with one of our volunteers, or call Morgan for more information at 250-746-1633. www.cowichanvalleyartscouncil.ca

Teeny Tiny Artworks Deadline October 15 The Cowichan Valley Arts Council is proud to present the 2013 Annual Teeny Tiny Art Works – A Gift Sale! CVAC members are invited to submit their artistic treasures that will catch local eyes during this holiday season. Entry information and forms will be available online or may be picked up at PORTALS – The CVAC Centre of Arts, Culture and Heritage, Island Savings Centre at 2687 James Street. Maximum of six artworks per member may be submitted. Entry Form and Entry Fees Due October 15. Art Drop off at PORTALS October 31Weaving and Textile Arts for 10am - 2pm only. Show After School and Home Opens NOVEMBER 2 Schoolers of All Ages and Levels. All artists and friends invited to view the Leola’s Studio 250-597-0820 show! For more info Whippletree Junction call 250-746-1633.

he weather is cooling off yet we can’t let go of the outdoor environment. So let’s bring a bit of that texture inside. Here, we took solid stone and laid it up the retaining walls and columns at the main entry to this nearly complete renovation in Duncan. Then, we carried this element through the kitchen right to the ceiling and onto a full height fireplace wall. This particular home is set in a forested and stony creek side environment so the wrap around windows and full glass French doors

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cook at the warmth of their indoor gas stove and cuddle by the interior fire. And any day now, the weather could jump back into the 30’s like we recently felt and back out they go to the great outdoors. Gotta’ love the Warmland we experience here in Cowichan. And gotta’ love this real stone available from our local suppliers at K-2 Stone. There is also a great selection available at Hillside Garden and Stone on the highway. Think limestone as this emits the local stone colour found

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Home & Design

naturally around here. And this installation, a horizontal ‘ashlar’ pattern evokes the many layers found in natural outcroppings throughout our region. Leave out the look of mortar in the joints as mother nature often leaves it out as well. Tough to argue with that gal. David Coulson is a local certified Built Green design builder. He has a staff of 25 that have built throughout the Island for over 20 years.

P “ . i a b g w f

T a a E t s a s s i b t t f

Timber Framing In The Cowichan Valley Timler Timber Frame (C. Koehn)

A. Watkin

ecently I read an interview with French designer Philippe Starck, he said, “Timeless design is not a cliche. . . Timeless is the only way that is really ecological.” Starck argues consumers should be buying products that will last for generations. This struck a chord with me as a designer of timber frame homes. Timber Framing has been around for a long time. There are structures still standing in Europe and Asia that are up to a thousand years old. One striking example we saw years ago in Switzerland had even survived fires two times and still been so structurally sound it was repaired and continues to be a home to this day. One of the most intriguing aspects of traditional timber framing is the fact that the joinery is cut into the

wood. Traditional mortise and tenon joinery is still used after all these years and engineers specializing in timber frame joinery are finding ways to make these connections even stronger. A North American revival in the craft of timber framing began in the 1970’s. We were fortunate to get involved by joining the Timber Framers Guild (www. tfg.org) in 1988. We’ve seen the movement grow and evolve; through our travels witnessed the regional variations among heavy timber structures. Here on the West Coast we have magnificent trees available, but we all know the importance of sustainable use of resources. Because of the strength and longevity of timber framed structures they really are an environmental choice. There is absolutely no reason a tree’s second life shouldn’t be longer

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than its first. Imagine if all resources were held up to that standard? So what makes a timber frame last so long? • Resilience. Modern timber frames are strong and can endure challenges such as earthquakes, hurricanes and fires better than most conventional building systems. Because the structure does not rely on load bearing walls the interior can adapt to changing needs over time. The enclosure system used on a timber frame structure can vary with the climate, budget and

• Character. What you see is what you get. It’s ageless, authentic beauty. Little else needs to be done in terms of extra trim when finishing out a timber frame because the large posts and beams add so much interest and character. Timber framing today represents the best of tradition combined with appropriate modern technology - a very beautiful and ecological choice. Ruth & Chris Koehn, TimberGuides Design&Build constructing timber frame homes for 20+ years, www. timberguides.com

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Home & Design

I Love My Community Farm Store!

hepherdess Kathy Millar breeds Shetland Sheep at Home Farm in Cowichan Station. She was inspired by their small size, rare breed, beautiful fleece and friendly but indpendent attitudes. They are smart when it suits them and sensible. “ The Primitive Northern Short-tailed breed still has the natural instincts so they have lots of character and attitude. Small and hardy, they don’t need a lot of grain. And they are good browsers - as opposed to just wanting grass” shares Kathy. “The sheep are slow-growing so they finish on grass, as opposed to grain and the older sheep don’t taste “muttony”, they have excellent flavour.” On a recent visit for fleece, weaver Leola Witt, spinner

and owner of Leola’s Studio at Whippletree exclaimed “I was so awed by the beautiful and bucolic surroundings of this farm- the sweet Shetlands were in heaven! And Shetland fleece is one of my favourite fibers- one can spin out of a raw fleece and never come to the end- it spins a dream!” Shetland wool is the finest fibre in Britain. Historically, this wool was the economic mainstay for many generations in the Shetland Islands (a chain group of Scottish islands located north east of main land UK) beginning with fine hosiery and progressing through knitted lace to Fair Isle jumpers. Many beautiful natural colours and patterns.

I Shetland Wool In The Valley The fibre is wavy and not very crimpy so stitch definition and garment body are maintained which is essential for lace knitted shawls and colour work in the Fair Isle jumpers. As a hand spinner, knitter and weaver herself, Kathy evaluates the quality of fleeces and wool, particularily her own with a knowledgeable eye. For weavers and knitters looking to keep it local, Home Farm process the wool onsite and sells them in batts which

can be pulled, pre drafted, rolled or spun. You can also prepare the batts into rovings. Occasionally they also offer raw fleeces and hand spun yearns. All the fibre is sold Natural, undyed. “We wash it at the farm and it is carded on a Patrick Green Supercarder. Many of our sheep’s fibres are sold to local hand spinners.” Any knitters interested in creating a 100km sweater this winter? Contact Kathy to buy locally raised and spun at homefarm@telus.net.

s D c a a b A t o t

G f a f c t a i i a t c s v i o m 5

Foods Your Pet Should NOT Eat The amount of onion or garlic consumed that will produce toxicity is low; 5g/kg body weight in cats and 15g/kg body weight in dogs. A toxic dose for a 10 lb dog would be half a medium sized (3â&#x20AC;?) onion.

t is common knowledge that dogs and cats will get sick if they eat chocolate. Did you know there are more, common foods toxic to dogs and cats? The following is a list of six foods that can be toxic to dogs or cats. Although cats are included, their discriminating taste often keeps them from eating these foods. Garlic and Onions: I like foods prepared with onion and garlic. But these two foods along with leeks, chives and shallots from the genus Allium can cause anemia in dogs. The culprit is allicin. When consumed, it forms n-propyl disulfite, a compound that damages the red blood cell walls, causing anemia. Initial signs of toxicity include vomiting, diarrhea and increased salivation. Signs of anemia such as pale mucus membranes only appear up to 5 days later.

Grapes and Raisins: Eating grapes or raisins have caused kidney failure in dogs. Although the toxin responsible and its mode of action is still unknown, as little as 20 grams of grapes or 3 grams of raisins per kilogram of body weight can be toxic. The first sign of toxicity is vomiting. Other signs include lethargy, anorexia and diarrhea. The good news is not all dogs that eat grapes will develop kidney failure. Alcohol and Bread Dough: Having these two items together may seem a bit of a stretch, but the toxin in question is ethanol. The ethanol in alcoholic beverages is absorbed in the stomach and produces effects similar to those in humans; vomiting, excitation and then they pass out. A severe intoxication may result in a coma and death.

producing carbon dioxide and ethanol. The ethanol is absorbed and carbon dioxide will cause a painful distended stomach. Xylitol: Xylitol is a sugar substitute used in gum, dessert, cereals, beverages and toothpaste. There are no side effects in humans, but in dogs xylitol causes a quick rise in insulin level leading to hypoglycemia. Liver failure can also occur. The toxic dose is 0.1g/kg body weight. Clinical signs include vomiting, hypoglycemia, weakness, incoordination dullness and seizures. Macadamia Nuts: Macadamia nut toxicity is known only in dogs. It is not clear if the toxic reaction is due to a compound in the nuts, a poison produced by a mould associated with the nuts or processing problem. Clinical signs include weakness, depression, vomiting, tremors and hypothermia.

Chocolate and Caffeine: Chocolate, cocoa powder and cocoa bean all contain theobromine, while coffee, tea and some soft drinks contain caffeine. Both compounds are methylxanthins, which are plant alkaloids. Toxicity occurs in dogs and cats when they eat chocolate, coffee beans or caffeine tablets. Clinical signs include hyperactivity, vomiting and panting. It may progress to seizures, respiratory failure and death. Many of the clinical signs are similar in each case. If you find your pet acting strange and vomiting, first look around to see what if may have eaten or drank, then rush it to the local veterinary hospital. The more information you can provide the veterinarian, the better. Source: Vetlearn Compendium 2013. Submitted by Everett Dixon

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Abby Lane Farm Pumpkin Patch is NOW OPEN! Abby Lane Farm is looking forward to a colourful fall harvest. Crop rotation has brought a bountiful supply of orange jewels to the field this season. Every hue of orange, red, white, blue,and green, some striped some warted some miniature and some extra large pumpkins. Surrounded by ornamental corn pumpkin patch is loaded with produce gold. Open on

the 1st of October Everyday until Oct 31 Halloween. Farm gate pumpkin stand open at 10am until dusk for a quick stop pumpkin shop. The farm itself featuring a unique u-pick pumpkin patch, farm tour by horse drawn wagon and catapult viewing is open from 10am - 4pm (last wagon to patch). Admisson to farm $10 adult and $6 for children.* Pumpkins sold seperately prices ranging from $1-$10 each.

ow, what a difference a year makes. This time last year we were facing what looked like a DOOM and gloom situation for the Chinook salmon’s return to the rivers to spawn. NO water... This past late August, the thunder and lighting was accompanied by some very heavy rains on southern Vancouver island. These Heavy rains brought our river levels a way up, and made it possible for the Chinooks to make there way back to their spawning areas. It also made for some very good fishing... This has also been what may possibly be a record sized run of Coho in some of the local rivers. Not only did they come in early (late August). but they have arrived in very good numbers. This has made our off shore fishing visitors very very happy. In the photo is Derrick Jewlal from Calgary with an approximately 15 pound Silver bullet Coho. With more rains predicted, this is shaping up to be an awesome year for those out chasing the returning salmon. As for the trout fishers, this is also looking quite good on both the lakes and rivers for some very good sized and healthy looking fish. What can we expect next ? The lakes should fish very well This report was into December for trout. The rivers provided by Kenzie should get better for trout as we Cuthbert with over move further into the salmon spawn. 24 years of local guiding. Good fishing!

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Before You Burn, Consider Hugelkultur

t this time of year plumes of smoke blanket the Valley – evidence of controlled backyard cleanup fires. Hugelkultur is an alternative to these fires which send unnecessary C02 into the atmosphere.

trees along the center of the mound, berry bushes and perennial herbs on the sides, and freely scatter vegetable seeds everywhere else. Mulch around the plantings with straw or dry leaves, water, and watch it all grow.

Pronounced “hoogle-culture”, this low-tech approach to building raised garden beds utilizes excess woody debris and garden waste, diverting it from the burn pile. You simply build a large rough compost pile, cover it with soil and plant into it.

This tall garden bed will settle over the next couple of years as the contents decompose and become a rich bed of soil. The benefits of hugelkultur beds are surprising: they retain moisture due to the large organic matter content, soil fertility is increased as the wood decomposes, and the mound can provide improved drainage to a wet area of your landscape.

Here’s how to build this innovative and earth-friendly garden bed in Spring: - Dig a shallow trench in a sunny spot in the shape you wish your garden bed to be (10’ long by 4’ wide is a good starting place). - Then roughly pile old logs or stumps (avoid wood with natural toxins, such as cedar, black walnut, and eucalyptus), tree limbs, and yard and garden clippings into the trench, starting with the largest diameter on the bottom of the pile. - Stack it up to approximately 4 - 6 feet high, layering with compost and good topsoil, watering between layers. Cover the finished pile with good quality soil. - Use smaller branches to stake or pin the sides in place. - Next plant fruit or nut

A worthwhile resource is: Sepp Holzer’s Permaculture: A Practical Guide to Smallscale Integrative Farming and Gardening available from VIRL. Also, take the time to visit cleartheaircowichan. ca for tips, techniques and rules that help reduce smoke pollution. Nora Arajs manages Ceres Edible Landscaping for the Cowichan Green Community, a permaculture-based social enterprise. From Sepp Holzer’s Permaculture published in North America by Chelsea Green Publishers http://www. chelseagreen.com/bookstore/item/ sepp_holzers_permaculture

u t c b t b f O p i t g o m O c p y a o a R T v c w a t c i f t o f i

Valleyview

Garden House Foundation Book Sale

Garden House Foundation Book Sale October 19 9am - 3pm George Bonner School Mill Bay 250 743 4627

eaders of all ages and interests are in for an unexpected treat this year as the Garden House Foundation charity used book sale will be bigger than ever, with more than 20,000 quality used books in all genres available for purchase on Saturday, October 19th from 9 am to 3 pm at George Bonner School in Mill Bay. Turn west off the highway by the Petro Can gas station at the north end of Mill Bay and the school is moments away. Organizers note that both the change in date and place as previously advertised at last year’s sale has happened as a result of the enthusiasm of long-standing supporters and Bonner teachers Myra Rogers and Dave Posey. Their offer to bring student volunteers on board in a more comprehensive way, along with the support of the school and school district, means that with lower operating costs, more money will go into the permanent foundation fund. Annual grants from the fund go to Valley organizations which support families in crisis and animals in need (Cowichan Family

Life, Cowichan Women Against Violence and the Duncan S.P.C.A.) The goal this year is to have the fund reach $70,000 by the end of December. Dollars spent in purchases now will “give back” to the community forever. “We think of our sale as belonging to the community,” says foundation co-founder Jim Barker. “Without the support of the Valley’s used book stores, our faithful volunteers, groups such as the Island Savings Youth Team, generous book donations from the public, and the support of our hundreds of regular purchasers, the fund could never have grown as it has. And now we feel very gratified that our sale will enable Bonner students to meet more of their community involvement goals.” Teachers Rogers and Posey have been supporting the sale as a school-based community project for several years. “It is a wonderful way to connect with the community, model giving and to recognize literacy as an essential societal, curriculum-based and personal goal. With the support of principal Chris Clark, who sees this new partnership as an opportunity for students to “pay it forward” through community service, sixty students and many staff will set up tables, arrange literacy displays and move the hundreds of boxes of books collected over the past year by the Barkers. We will have some great displays from around the school district to show how literacy is addressed in schools and hope that our

Centre

So much to oﬀer!

1400 Cowichan Bay Rd Food

Books

Country Grocer 250 743-5639 Bakery, Meat & Produce

Bucknuck Books 250-929-2665 Used books and Local authors

Healthcare

Fitness Valley Health and Fitness 250-743-0511 Full service gym/classes Spa and Wellness Reiki Wellness *New Location #13 250 743-8122 Reiki, Foot Detox, Infrared, Acupuncture, Craniosacral

school will become the center for showcasing literacy at this annual event in the future.” Prepare to be amazed at the quality and variety of the books! Most books at the cash-only sale will sell for between 50 cents and $2.00. Light refreshments

Cowichan Valley Voice Magazine

Cobble Hill Dental 250-743-6698 Friendly, Family Practice We Welcome New Patients!

South Cowichan Physiotherapy & Sports Rehabilitation 250-743-3833 Physiotherapy, Vestibular Rehabilitation, Acupuncture, Orthotics

will be available. Get your shopping lists ready and come early for best selection. To donate books, please call 250-743-4627. For more information, visit www. gardenhousefoundation. wordpress.com.

Delicious East Indian Cuisine Butter Chicken Curry Chicken Vegetarian Specialties Chana Masala Pakoras Samosas The Daily Grind Dine in or Take Out 3218 Sherman Road • 250-709-2299

Community Acupuncture Returning this Fall To Cobble Hill

Community Acupuncture offers accessible, affordable acupuncture that is available to everyone. Easy accessibility is a must for wheel-chair clients and elderly. Sliding scale payment options ranges from $15 to $40 per session. The setting for Community Acupuncture is in a larger, heated room with six recliner

chairs, relaxing music, and blankets for a comfortable atmosphere. In Cobble Hill, the service is provided by licensed acupuncturist, Frauke McCashin and she is hoping to see you this season for a little health tune-up, for relaxation, or maybe for pain relief, physical, emotional or mental. Acupuncture can provide a wide range of health support. It will be offered on Saturdays October 12th and 26th 10am - 4pm at Cobble Hill ‘Youth/ Pixie’ Hall, downtown Cobble Hill. fFr more info call Frauke at 250-710-3581

Chemainus Health Food

Saltspring Soapworks

Eliza Hemingway Art & Antiques 9756C Willow Street 250 416-0363

* Utopia Bakery

9748 Willow Street 250 324-2226 Handmade Soaps, Natural Body Care

9738 Willow Street 250 246-9838 Natural Grocery, Vitamins, Hemp Fashions

A-9780 Willow Street 250 246-9992 Artisan Bread and European Pastries

Etc.

9747 Willow Street 250 324-2227 Beads and Beading Classes

See You Soon!

We Accept Chemainus Dollars

Come to Chemainus; where the people are friendly and the parking is free! Enjoy shopping, excellent eateries, live music, professional theatre and special events.

COME FOR A DAY OR MAKE IT A GETAWAY.

English Language Tutoring is Enriching For All!

hen I saw an advertisement in the paper for volunteer English Language Tutors at the Cowichan Intercultural Society (CIS), I applied with apprehension: I do not have a background in teaching. To my surprise, Bev Thompson, the Canadian Connections Tutoring Program Coordinator, was quick to sign me up, stating that some of the best language tutors are those with no previous teaching experience. She went out of her way to pair me with Amandeep Dillon, a kind and compassionate woman from India, whose schedule and personality were compatible with my own.

people, culture, religions and myself. It has improved my understanding about differences and diversity in the world. I have found that tutoring opens the world for both the teacher and the student; it adds value to the community by giving people the confidence to reach out and try new things (even if it is outside of their comfort zone). I can say with complete sincerity that to date, tutoring has been the most rewarding experience in my life. Additionally, it has made me appreciate the importance of not for profit organizations such as CIS and the role that they play in our community.

Quickly, tutoring sessions in the library turned to lessons with the whole family in their home. When I learned of Amandeep and her husband Dr. Satvinder Dillon’s academic achievements, I was deeply humbled. We have shared many meals together and now call each other friends. Tutoring Amandeep and her family has been less of an opportunity for me to teach, and more of an opportunity for me to learn – learn about

CIS welcomes newcomers and facilitates mutual respect, trust, support, and education in the culturally diverse Cowichan Region. To become a volunteer tutor, please contact the Cowichan Intercultural Society at 250-748-3112.

Written by: Randy Noble, CIS volunteer Canadian Connections Tutor

Valley Voice Magazine -Your Monthly Guide to Living in the Cowichan Valley

Georgia Nicols M.A. is Canada’s most popular astrologer. A Buddhist, this Vancouver-based astrologer is featured in regional papers across Canada, the United States, and New Zealand. www.georgianicols.com

Aries (March 21-April 19) You need more sleep now because the Sun is as far away from your sign as it gets all year and the Sun is your source of energy. However, this placement of the Sun gives you have the best opportunity all year to learn more about yourself through your oneto-one encounters. Discover what needs they do or do not fill in your life. Consider how you fill others’ needs. (Regardless of affection, love or lust, relationships are also practical.) That’s why you have to be as good for your partner as he or she is for you. Taurus (April 20-May 20) You’re gung ho to get organized. You want to be efficient, effective and productive. You want to feel you’re in control and managing your life. (How well can you kid yourself?) This is why you’ll strive to make every action count. Ironically, you will have to serve others and fulfill the needs of someone else. Nevertheless, you’ll be pleased if you pull your act together. Naturally, this extends to your body, which is why you’re into exercise and eating healthier. Gemini (May 21-June 20) It’s fun city! Make plans for a vacation because you need a change and want to have good time! Sports events, working with children and anything to do with the arts, the entertainment world or the hospitality industry will flourish. Romantic relationships will be lighter and more pleasant. Some could meet new love. And while you’re having fun,

you also have an opportunity to become more aware of who you are. The wisdom of the ages says it’s about “Know thyself”. (Keep your ID handy.) Cancer (June 21-July 22) Your focus is on home, family and your private life. (Find your baby blue blanket and assume a fetal position.) Many will be more involved with a parent. You’ll enjoy being in familiar surroundings and trading lies with family members about the bad old days. What you want is a feeling of home – something solid, a refuge. And you’ll work to create this. And yes, George Burns was right, “Happiness is having a large, loving, caring, close-knit family in another city.” Leo (July 23-Aug. 22) “Where’s the action?” This is your motto now as the pace of your life accelerates with short trips, to-ing and fro-ing, talking to many people, and perhaps a vacation. (A vacation would be perfect.) Your mind is alive and curious and, above all, you want a break from your daily, ho-hum routine. You’ll love talking to friends, neighbours and relatives as well as writing and reading. You can learn a lot about how you handle your daily relationships. Virgo (Aug. 23-Sept. 22) It’s time to reflect on your values and what matters in life. When we think of our values, it’s easy to think about money and possessions, which has its place. (Especially if the posse is after you.) But money and possessions are about security and, to a lesser degree, comfort. You’re not your bank account. (You’re your car and where you eat.) Examine your relationship to money and your stuff. The whole point of having stuff is to have greater control of your life and to make life easier,

right? Libra (Sept. 23-Oct. 22) Happy birthday! Because the Sun is in your sign this month, it’s your chance to recharge your batteries for the rest of the year. You are Numero Uno right now so enjoy it. The world will recognize this as well, which is why you will attract fortunate circumstances and important people to you. Make the most of this! You have a need to express yourself. Cut the false modesty and martyr bit. It’s all about you and your first duty is to yourself. “Garcon!” Scorpio (Oct. 23-Nov. 21) Now is the time to do some soul-searching. Seek out moments of solitude and look back over the last year. Give yourself a report card. How do things look? Are you happy with the picture? How do you want your life to be different because you will be entering a fresh new year in a month. (Your birthday.) In Eastern wisdom, it is said how a thing begins is how it unfolds. That’s why beginnings are important. Earl Nightingale said, “People with goals succeed because they know where they are going.” Sagittarius (Nov. 22-Dec. 21) Your dance card is full. Everyone wants to see your face! Enjoy this increased popularity and go with the flow. Join classes, clubs, groups and organizations. Call up old friends and make contact. The reason this is important is you’re going to study friendships and the role they play in your life. You will also do your best work by co-operating with others. Enjoy socializing but also enjoy working with others. Team effort will pay off. Capricorn (Dec. 22-Jan. 19) This is the only time all year when the Sun is at high noon

October in your chart. Symbolically, this means you are in the limelight. Furthermore, this lighting is flattering, which is why people in authority and power are impressed with you. Naturally, they will approach you with increased responsibilities or requests for your help. Say yes because you don’t have to do anything special to dazzle them. Good lighting is everything. (Ask the anointed in Hollywood.) Aquarius (Jan. 20-Feb. 18) This month you want to broaden your horizons through travel, study, adventure, new and unfamiliar experiences, plus meeting people from different backgrounds. You’re eager and hungry to learn! Go back to school or take up a new hobby. One of the best ways to expand your world is through travel. If you can’t get away, then be a tourist in your own city. You will love heady, profound discussions about politics, religion, and what people think about Windows 8 or their hydro company. Pisces (Feb. 19-March 20) Focus on debt, inheritances, shared property, insurance matters, taxes and all that red-tape stuff. You want more control of your life by sorting out past issues related to these areas. You will also have to deal with someone whose values are different from yours. This is never easy because you feel you’re right and they’re wrong – naturally. (They feel the same way about you.) Voltaire said, “Doubt is an uncomfortable position but certainty is absurd.” Meanwhile, back in the bedroom, sex will be hot and passionate! www.georgianicols.com

COWICHAN FEATURE LISTINGS Want to learn how to make your own jewellery? Etc! offers a wide range of classes from introductory classes in Beading, Kumihimo and Bead Weaving to more advanced techniques and workshops. We have a fantastic range of beads and supplies as well as unique gifts. Call for prices and dates 250 324 2227 New Hours Monday - Saturday 10 - 5 and Sunday 11 - 4

9747c Willow St, Chemainus 250 324 2227

High quality handwoven traditional rugs and carpets made by Tibetan refugees from Nepal.

Small World Imports Tibetan Rugs and Carpets www.smallworldimports.ca 250-748-6570

Hand-knotted and made of 100% Tibetan wool in a family run venture that houses workers and educates children to alleviate poverty.

Metal Artist Brad Allen

With a torch,welder and array of metal finishing tools, Brad creates joyful, nurturing and thought-provoking pieces. - Metal Wall hangings - Free Standing Sculptures Studio located in Duncan by appointment Brad Allen 250 748 0934 www.meddleart.com Our mission is to inspire, motivate and most of all...to have fun! We offer encouraging, experienced tap dance instruction for beginners to advanced of all ages.

WEBSITES, EMAILS AND VERBAL LINT By Rick Dennis DESIGNING WOMAN: “I’m a summer baby .... but Fall and Winter are much more to me ... fashionwise,” says SUE LINDGREN. A former model, Ms. Lindgren now designs her own line of clothes at ReThreads Custom Clothing. Inspiration often strikes in the early morning hours. Her eclectic music tastes (Jeff Buckley, Florence & the Machine, Kid Rock) also play a part in the creative process (“Jeff, the easier it’s going. The harder it is to pull a new design out of my head, the louder the Kid Rock gets.”) Currently Sue is working on “good examples of what I love about the upcoming seasons.” She is also working on a line inspired by the hit cable TV series Game of Thrones. Drop into 38 Station Street in downtown Duncan or log onto http:// www.rethreadscustomclothingco.com to see Sue’s colorful originals. MULTIMEDIA MAN: Mill Bay sculptor BRIAN CLARK recently sent me a truckload of photos showing stages of the Bison restoration at Syncrude gateway in Ft McMurray, Alberta. It is just one of the projects in which Brian has been involved. (He was also a member of the silver medal winning Team Canada at the 2003 Harbin China Ice & Snow Competitions.) Click on his website (brianclarkartist.com) to see sculptures in stone, metal and wood plus paintings and drawings. He also plays guitar and is a member of the group What About Us. HAPPY ANNIVERSARY! To Longevity John, Miss Georgia and all the crew at Duncan Garage Showroom on celebrating its tenth anniversary of improbable existence. Fave concerts: The Good Brothers, Blackie and the Rodeo Kings, Serena Ryder ... aw, what’s the use? There are too many highlights to list here.

Lynda Allen 250-748-0934 lyndaallentapstudio@shaw.ca Contact Adrienne Richards for more information and a Summer 2013 Rate Card 250 510 6596

adrienne@cowichanvalleyvoice.com

Cowichan Community

e can’t live without birds. Beyond being fascinating and beautiful, they play a crucial role in keeping the world habitable for all life, including people. They disperse seeds, pollinate plants, control insects, provide food and are indicators of the overall health of ecosystems. They also create recreational and economic opportunities, through the immense popularity of birdwatching. So we should be concerned about the findings of the report, “State of the world’s birds: indicators for our changing world”: One in eight – or 1,313 – species of Earth’s birds is in danger of disappearing. “The status of the world’s birds is deteriorating, with species slipping ever faster towards extinction,” notes the assessment by Birdlife International, a global partnership of conservation organizations. This represents rapid acceleration of a troubling trend: 151 bird species are believed to have gone extinct since 1500. But the study, released at Birdlife International’s 2013 Congress in Ottawa, offers hope: “An annual investment of US$4 billion, used wisely, could improve the status of all known threatened species and virtually halt human-driven extinctions. A further US$76 billion could effectively protect and manage all known sites of global conservation significance. These sums are insignificant in comparison with both the size of the global economy (roughly US$70 trillion per year) and an estimate of the total value of ecosystem services delivered by nature each year (US$22–US$74 trillion).” Many threatened birds are common species, including turtle doves, meadowlarks, barn swallows and purple martins. In Canada, insectivores, grassland birds and Arctic shorebirds have been declining rapidly since 1970, all because of human activity. But conservation efforts, including regulating pesticides such as DDT, have helped some raptor and waterfowl populations bounce back. Sadly, we’re to blame for the current plight of birds. The report shows industrial-scale agriculture, logging and invasive species are the gravest immediate dangers. It also concludes climate change is an “emerging and increasingly serious threat to species” and “often exacerbates existing threats.” Among other problems, a warming planet

changes migration and nesting schedules, hindering birds’ ability to find insects to eat. It also damages habitat. One solution for safeguarding bird populations is to ensure habitats critical to their survival – known as Important Bird Areas, or IBAs – are protected, through legislation if necessary. That doesn’t mean shutting out human activity, just managing these areas in ways that allow birds to survive and thrive. As the report shows, investing in conservation comes with benefits beyond helping birds. The more than 12,000 IBAs identified worldwide offer valuable ecosystem services, such as regulating climate and air quality, purifying water and preventing floods, maintaining genetic diversity, providing food and medicines and creating recreation and tourism opportunities. Education is another component of protecting birds and all threatened plants and animals. As we better understand our connection to nature, the importance of biodiversity and the value of services healthy ecosystems provide, we’ll make conservation and biodiversity higher priorities in our decision-making, which will lead to wiser development.

State of The World’s Birds is Bleak But Not Hopeless flight patterns and identify places where wind installations should be avoided to keep birds safer. Plummeting bird populations reflect the state of the global environment – but it’s not too late to do something. As Leon Bennun, BirdLife’s director of science, information and policy, says, “Effective nature conservation is affordable and it works. It’s time to make it happen. The result will be a world that is in every way wealthier and healthier – and that remains diverse and beautiful too.” We need birds. Let’s do all we can to avert an extinction catastrophe. www.davidsuzuki.org.

While the BirdLife study identifies climate change as a major threat, it also notes the challenge in balancing environmental factors in energy-project development. Critics oppose wind power because of potential harm to birds, but bird deaths from windmills are minimal compared to those caused by fossil fuels, climate change, pesticides, highrise buildings, automobile collisions and house cats. Written with contributions from David Suzuki Foundation Communications Manager Ian A National University of Singapore study shows Hanington. fossil fuel power generation kills 17 times as many birds per gigawatthour of electricity as Home of the Cowichan wind power. And wind Valley’s “100 Mile Dawg” farm problems can be overcome with proper A locally based, socially conscious siting and improved mobile food alternative design. In the Rift Valley/Red Sea flyway, Now serving Nani’s Secret an important area for birds migrating between speciality condiments! Eurasia and Africa, BirdLife developed To book events call 250 732-5250 research materials and a depotdawgs@gmail.com web-based tool to map

Custom Carpentry by Doug Marsh

Journeyman, earth friendly carpenter available. Specializing in creative renos, artistic designs and live edge creations for your home, garden, farm, business or neighbourhood.

Builds gates, fences, sheds, garden beds, tables, shelving, arbours, pergolas, chicken coops, greenhouses.

FREE CONSULTATIONS Duncan: 250 737-1852