September 2015 Issue 82 by Cowichan Valley Voice

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2015 SEPTEMBER ISSUE 82 SAVOUR COWICHAN I LOCAL FOOD I FILMS I EVENTS I ART I FEAST of FIELDS 1

ENTREPRENEUR - COMMUNITY BUILDER - LEADER

WHY VOTE FOR FRAN?

• She has the senior management experience required to represent the interests of Cowichan-Malahat-Langford in Ottawa. • She will be accountable, accessible and empowered to vote in the best interests of the riding, free of political interference. • She opposes increased tanker trafﬁc on the Salish Sea and will vote NO to Kinder Morgan’s Trans Mountain pipeline proposal. • She will ﬁght to defend Canada’s fresh water and ecosystems.

DUNCAN CAMPAIGN OFFICE 225 CANADA AVE 1.855.653.0236

ELECTFRAN.CA / ELECTFRAN@GREENPARTY.CA Authorized by the Official Agent for Fran Hunt-Jinnouchi

Issue 82 September 2015

Published by Cowichan Valley Voice Magazine Editors Sheila & Richard Badman Contact us at: editor@cowichanvalleyvoice.com 250 746 9319 - 6514 Wicks Rd, Duncan BC V9L 5V2 Visit us online at www.cowichanvalleyvoice.com Proofreader Distribution Event Calendar Diana Pink Linda Dirksengale Angela Sheppard Advertising Enquiries Please Call Adrienne Richards 250 510 6596 e-mail adrienne@cowichanvalleyvoice.com Or In The South Cowichan Area Please Call Linda Dirksengale 778 936 0028 / email linda@cowichanvalleyvoice.com Next Ad Deadline September 15 for October ISSUE *Non Profit Community Ad Rates available please enquire. COMMUNITY CALENDAR LISTINGS ARE FREE! Please use this format Event Date, Event Title, Location/Address Contact for Tickets OR Website (not both)Time, Cost Email to: events@cowichanvalleyvoice.com EVENT DEADLINE September 12 for October 2015 Issue 83 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 SPECIAL THANKS TO FOLLOWING VALLEY VOICES Susan Quackenbush, Venturi Schulze Vineyards, Ted Rhodes, Deborah Fahlman, Ingeborg Woodsworth, Jennifer Freeman, Tricia Mutcher, Jennifer Lines, Megan Channell, Dendy Addison, Linda Holford, Adam Ball, Xavier Bonilla, Penny Lehan, Mary Ann Deacon, Pip Woodcock, Patty Oldfield, Tracey Hanson, Karen Severson, David Coulson, Bailey Williamson, Nettie van Wingerden, Mary Ann Deacon, Veronica Scott, Heather Kaye, Brandy Gallagher, Christine Fagan, Swarn Leung, Christy Greenwood, Chantell Foss, Ronda Murdook, Debbie Wood, Sophy Roberge, Matt Price, Heather Lawrence, Michael Adringa, Rick Dennis, Jody Jackson, Nicolette Genier and The Wonderful Staff at The Community Farm Store and 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. Valley Voice Magazine is distributed through 450 + select locations throughout the Cowichan Valley- Malahat, Mill Bay, Shawnigan Lake, Cherry Point, Duncan, Cowichan Bay, Crofton, Chemainus and Salt Spring Island and to Cowichan Lake, Ladysmith, Victoria, Tofino and Parksville September Cover Photo Sheila Badman, Cellars of Blue Grouse Vineyards

2015 Ad Rate Cards Now Available OCTOBER AD Deadline: SEPT 15 Over 25,000 LOCAL readers pick up the Valley Voice monthly. For a 2015 Rate Card please contact us! Contact Adrienne at 250 510 6596 adrienne@cowichanvalleyvoice.com

South Cowichan businesses please contact

Linda 778 936 0028 linda@cowichanvalleyvoice.com

OUR COMMUNITY September Events 6-7 The 147th Cowichan Exhibition 20 Kilrenny Farms Shifts to Solar to Power 24 September Festival in Cobble Hill 26 Vintage Weekend at Birds Eye Cove 26 Green Living 29 Experience Downtown Duncan 32-35 Salmon Mushroom Festival 40 Eye on Shawnigan 44 Give School Lunches an Eco-Upgrade 49 Community Farm Store Pages 55-57 Get Active This Federal Election 58 Websites Emails and Verbal Lint 60 Georgia Nicols September Horoscopes 61 Directory 62-63 LOCAL FOOD & DRINK Farm & Winery Tours with Cheers Cowichan 5 Library Wines 10 Island Farmhouse Poultry Brooding Chicken 11 Savour Cowichan Events 12-13 Festival Picks of the Season 14 Blue Grouse Traditional Method Sparkling Wine 17 Rocly Creek White Dinner 17 Chemainus Tastings 18 Piggy Pale Ale 19 Citta Slow Celebrates Cowichan Food 21 Celebrate International Citta Slow Day with Paella 21 Sip Savour & Support 22 Cowichan Bay Seafoods Mushroom Salmon Loaves 22 O.U.R. Ecovillage 22 Feast of Fields 23 FARM & GARDEN Saving Farmland the Fight for Real Food 20 Saving Your Own Food Seeds 25 Cow-op.ca A Farmer’s Market 28 Designing Green A Bountiful Year in Drought 30 Plant Perennials Now 31 Pig Tales 59 LOCAL ARTS The Cowichan Symphony Society 16 Words to Savour 29 Jeeves Intervenes 37 Bollywood Dreams 38 Reel Alternatives Monday Movies are Back 39 Imagine That! Artisan Rob Kernachan 40 What the Heck is Marimba Anyway? 41 One Tree Gains New Life 42 4th Annual Travelling World Community Film Festival 50 Film Festival Schedule 52-53 BODY, MIND & SOUL Healthy Relationships: Inner Artists 43 Yoga for Wellness 45 5Rhythyms Moving Meditatio 46 PETS, RECREATION &NATURE Know Your Otters 47 Lucky Dogs the Latest Hot Spot 48 The Spirit of Golf 60

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

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Executive Chef James Walt, Araxi Resataurant, Whistler, makes preparations for a dream dinner for upcoming Sip, Savour and Support.

Savour Cowichan Festival on the Menu in Late September

oodies rejoice! The Savour Cowichan Festival is almost upon us. If you haven’t heard, Savour Cowichan Festival is a Southern Vancouver Island foodie love-in that celebrates the Cowichan Valley’s vast cornucopia of locally grown and produced food and drink. Presented by Mill Bay Marine Group, the ten-day affair gives visitors carte blanche access to 50 artisanal food and beverage producers, not only at the dozens of participating wineries, but at brew pubs, orchards and farms too. Many of the participants use the event as a venue to debut their latest, so Festival guests will be among the first to sample many new releases. Savour Cowichan Festival takes place from September 25 to October 4 and kicks off with “Barge on In”, a public tasting event held on a tented barge moored at Mill Bay Marina. The “Sip, Savour & Support” event that takes place on October 3 (also on the barge in Mill Bay) is a gala charity long table dinner. Although a number of hockey legends and Olympians will be in attendance, the real star is the cuisine. An exquisite multiple course menu has been prepared by Executive Chef James Walt, from Araxi Restaurant, in Whistler and a

Special guest appearance by Chef Brock Windsor, Sooke Harbour House

dream-team of other notable chefs, including Brock Windsor of Sooke Harbour House and Dan Hudson of Hudson’s On First. Chef Walt won’t divulge exactly what the team is cooking up for the evening, but sums it up like this, “With the amazing supply of locally produced food and awardwinning wine, coupled with great culinary talent and entertainment, I expect it will be an unforgettable night.” Savour Cowichan 2014 was a smash success and tickets for this year’s fundraising events are expected to sell out quickly. Tours are available for guests and locals. To avoid disappointment, make sure you order your tickets early. Visit www.savourcowichan. com for tickets and more information.

FREE DIGITAL EDITION AVAILABLE NOW

COMMUNITY ACCUPUNCTURE Frauke McCashin RAc 250 710 3581 #103-44 Queens Rd, Duncan Tuesdays 1,8, 15, 22, 29, 12-3pm sliding scale $15-$45 SAVOUR SALMON IN SEPTEMBER CONTEST Win 2 tickets to Barge On It Bridgemans Bistro Mill Bay Marina 740 Handy Rd Runs to Sept 20 DRESS REHEARSAL TUESDAY Open Mic open to all Duncan Showroom 330 Duncan St $5 Door PAINTING & WILDLIFE ON SLATE Rob Kernachan & Patricia Mansell Imagine That! 251 Craig St, Duncan Runs to Sept 30 2 COMMUNITY ACCUPUNCTURE Frauke McCashin RAc 250 710 3581 #103-44 Queens Rd, Duncan Wednesdays 2, 9, 16, 23, 30 5-8pm sliding scale $15-$45 BLUES TUESDAY w/ hosts Thor & the Thundercats Duncan Showroom 330 Duncan St 8pm $5 Players $10 Others

HEALING WEEDS & HERBS Pre-register Lorene@NaturalPathRemedies.com 5175 Bills Rd 4-6pm 3 Walks Sept 3 10 17 $12 each $30 for all MEDITATION VIU Campus Thursdays 3 10 17 24 7pm

PJ Perry Trio Jazz Swing Presented by Church Mice Productions Sylvan United Church 985 Shawnigan Mill Bay Rd pastel@ shaw.ca 7:30-9:30pm $20

Bands workshops camping vendors children’s activities 2244 Moose Rd, Duncan thehubl. com/listings/1287/tickets adults $60 12 & under FREE

SUNDAY PIZZA NIGHT Live music Merridale 1230 Merridale Rd, Cobble Hill reservations recommended 250 743 4293 5pm PJ PERRY QUARTET Oliver Gannon Neil Swainson Hans Verhoeven Crofton Hotel & Pub 1534 Joan Ave 2-5pm $15 Door

A VISION OF WORDS Opening exhibit of collaborative works & book launch PORTALS CVAC Ctr for the Performing Arts 2687 James St, Duncan 250 743 1366 9pm OM BABY weekly all levels yoga for mothers & babies up to 1 year w/ Chantell Foss mcfoss@telus.net Matrea Centre, 170 Craig St 12-1:30pm $20 Drop In

WEEKLY WAY OF THE WAVE 5Rhythms dance class w/ Chantell Foss mcfoss@telus.net Quw’utsun’ Cultural Centre, 200 Cowichan Way 7-9pm $15 drop-in season’s passes $10 per class GLENNA GARRAMONE & RACHEL RIES Duncan Showroom 330 Duncan St 8pm $15 /$12 adv

HAPPY ANNIVERSARY SALE 15% OFF GROCERIES Scoops Natural Foods Whippletree Junction COWICHAN EXHIBITION Educational experience of farming techniques local entertainment concessions camping carnival Runs to 13 7380 TCH cowex.ca JEEVES INTERVENES Presented by the Chemainus Theatre Festival opening night. Reservations available for Playbill Dining Room. Runs to Oct 3 1-800-565-7738 ISLAND INVASION MUSIC FESTIVAL 17

PAWS FOR A CAUSE -BCSPCA join the Walk to end Cruelty vendors BBQ doggie games prizes register spca.bc.ca/walk McAdam Park 820 Wharncliffe Rd, Duncan 11am $25 Ad $10 Kids

VINTAGE MARKET Bird’s Eye Cove Farm 5881 Genoa Bay Rd, Duncan 10-3pm MOON RIDERS Country Cowichan Folk Guild Coffeehouse Duncan United Church 246 Ingram St, Duncan 7pm $10 $5 for CFG members ALTERED CLOTHING WORKSHOP recycled clothing workshop for info lesleyfountainstudio@gmail.com unit 5 Pioneer Square Mall, Mill Bay 11-4pm $85

SUNDAY PIZZA NIGHT Merridale live music 1230 Merridale Rd, Cobble Hill reservations recommended 250 743 4293 5pm B3 TRIO & VOCALIST MIKAILA TOMBE Crofton Hotel & Pub 250 324 2245 1534 Joan Ave 2pm $10 Door CITTASLOW COWICHAN BAY WHITE DINNER guests must dress in white zero waste bring own dishes RSVP cittaslowcowichan@gmail.com Maritime Centre Cowichan Bay 6pm $10 Ad/$5 kids

BLUEBIRD RECOVERY PROGRAM Cowichan Valley Naturalists bring a friend & a coffee mug Fresh Water Eco Centre 1080 Wharncliffe Rd, Duncan 7:30PM $2

LEEROY STAGGER w/ special guest Jory Kinjo Duncan Showroom 330 Duncan St 8pm $20 Door

LOST & FOUND The Musical Duncan Showroom 330 Duncan St Runs Sept 17-18 $18 door $15 adv SAVING YOUR OWN FOOD SEEDS

La Petite Auction House

Auction Sunday SEPTember 6 & 20 Early viewings Wed - Fri 11am- 3pm Plus viewings on Sat before the auction 12 - 3pm. SAME DAY viewing from 10am -1pm. To consign email dawngeddie@gmail.com

Auction begins at 1pm

9686 Chemainus Rd, 250-701-2902 Valley Voice Magazine - Your Monthly Guide to Living in the Cowichan Valley

presented by Carolyn Herriot everything you need is in the kitchen St. John’s Anglican Church Hall 314 Buller St, Ladysmith 6:30pm $4 drop in

SEPTEMBER FESTIVALCOBBLE HILL Mega Yard Sale, Divine Desserts, Tasty food, Country Store, clothing, book, jewellery, Silent Auction Children’s activities St John The Baptist Anglican Church 3295 Cobble Hill Rd 10am -2pm FREE UNITED WAY KICK OFF Pancake Breakfast & Fundraiser Charles Hoey Park office@ cowichan.unitedway.ca 9-11am $8 person $15 Two $20 Family A DAY OF MEDITATION September Retreat for info peace@viretreats.com DENIM & DIAMONDS DANCE Chemainus Legion Hall 250 246 4532 8pm ERIC BIBB w/ Machael Jerome Brown Duncan Showroom 330 Duncan St 8pm $45 / $40 adv

FEAST OF FIELDS Explore OUR Ecovillage sample local delicacies & drinks live music feastoffields.com 1565 Baldy Mountain Rd, Shawnigan Lake $95 adult $15 child MOVIE NIGHT AT THE LIBRARY Hector & the Search for Happiness cowichan@virl.bc.ca 2687 James St, Duncan 6pm FREE

THE PICK BROTHERS BAND Duncan Showroom 330 Duncan St 8pm $15 Door $12 Adv

SPLASHWORKS capturing water in motion LadysmithCameraClub.com Hardwick Hall, High St 7pm $5 Drop in fee

“EAT THINK VOTE” ALL CANDIDATES FORUM & POTLUCK in Duncan 5pm9pm (potluck from 5pm-6pm, forum from 6pm-9pm) Duncan United Church, 246 Ingram St, Cowichan Green Community

TASTE OF ITALY cooking class w/ Chef Gary Faessler & Rocky Creek Winery The Worldly Gourmet Kitchen Store 524 1 Ave, Ladysmith 6:30-9:30pm $65 MARIA MULDAUR blues stories Duncan Showroom 330 Duncan St 8pm $45 / $40 adv

CONNIE KALDOR Duncan Showroom 330 Duncan St 8pm $45 door $40 adv

THE SPIRIT OF INDIA Bollywood Masala Orchestra & Dancers of India Cowichan Performing Arts Centre 2687 James St, Duncan 7:30pm SAVOUR COWICHAN FESTIVAL Over 60 events with 50 participants throughout the Cowichan Valley for 10 days. For info and schedule visit www.savourcowichan.com

BEER & BURGER FUNDRAISER Supporting Clay Hub Collective Music Silent Auction Door Prizes theclayhubcollective.weebly.com Cowichan Bay Pub 5-8pm

MEND Where families get fit & healthy together complete the course receive free Aquatic Centre pass jill.amy@ northcowichan.ca 6-8pm FREE REEL ALTERNATIVES A BRILLIANT YOUNG MIND on the Big Screen Cowichan Performing Arts Centre 2687 James St, Duncan 7pm $12 all proceeds benefit Cowichan Valley Hospice

FOR THE LOVE OF WORDS w/ host Bill Levity Duncan Showroom 330 Duncan St 7:30pm $5 Readers $7 Others

MUSIC IN THE LIBRARY Judith Kabath Cello performance 2687 James St 3pm FREE

TOUR de ROCK ANNUAL BREAKFAST Chemainus Legion Hall tickets 250 246 4532 7:30am

FALL PAINTING WORKSHOP Give Your Furniture New Life Register 250 746 9809 Embellish! 115 Kenneth St, Duncan 10-3pm $125 KIDS TODAY Boys with the B3 Hammond & Drum Kit Duncan Showroom 330 Duncan St 8pm $15 Door $12 Adv

KIDNEY WALK Fundraiser for the Kidney Foundation of Canada Cowichan Valley Sportsplex Email for Info barbarav@kidney.bc.ca 8-2pm SALMON MUSHROOM FESTIVAL Learn Safe Mushroom Collecting & Salmon Conservation Centennial Hall 311 South Shore Rd, Lake Cowichan 10-4pm Sept 26-27 $2 Children FREE

WINEMAKERS COOKING DEMO & DINNER Blue Grouse Estate Winery & Vineyard w/ Chef Gary Faessler & Winemaker Bailey Williamson contact 250 743 3834 6:30-9:30pm $70 INTRODUCTION TO MINDFULNESS stress reduction course Kerry Park Rec, Mill Bay 7:15-9:15pm Alicia@wildpeace.ca FREE OUT OF TOWN 17 -20 8th RIFFLANDIA FESTIVAL Downtown Victoria For full schedule vist www.rifflandia.com

INTERNATIONAL CITTASLOW DAY Celebration Cherry Point Vineyards 124pm

Savour Salmon in September Order any of our salmon dishes from September 1-20 and you will be entered in a draw for 2 tickets to Barge On In!

September Feature Silverside Blackberry Wine

Bailey embraces a clinically-minded, organic process that involves all of his senses at each and every stage of winemaking.

ith the change of ownership in 2012, it was decided to make method traditional sparkling wine from the estate. It was something that was missing in our portfolio. The blend of Pinot Gris, Muller-Thurgau and Ortega, all from the estate seemed to be a good fit for this wine. The Muller-Thurgau is the acidic structure, the Ortega

is the fruit forward component and the Pinot Gris brings the body and depth. The individual wine varietal components were fermented and blended together. The blended wine is put in bottles along with yeast and a small amount of sugar, called the liqueur de tirage, stopped with a crown cap and stored in our wine cellar horizontally for a second fermentation. These bottles were then laid to rest for 2 years to go through that fermentation process. The by-product of this fermentation is CO2 which makes up the bubbles! During this time the yeast cells die after fermentation is complete. The bottle aging creates the distinct flavour profile of traditional sparkling wine. After two years in bottle, each individual bottle is agitated and inserted into the riddling racks. The bottles are placed on special racks called pupitres that hold them at a 45° angle,

with the crown cap pointed down. Once a day, the bottles are given a slight shake and turn, alternatively on right then left, and dropped back into the riddling rack, with the angle gradually increased. The purpose of the riddling rack is to move the sediment to the neck of the bottle after the second fermentation. After the bottles are in the riddling racks for about 30 days, they are Blue Grouse Traditional disgorged (popped open to remov Method Sparkling Wine the sediment) and topped up with more of the same wine. We then re-cap the bottles, wash them and label them for sale in the tasting room. We decided to name our sparkling “Paula” which is Paul Brunner’s daughter’s name and our inspiration for this wine. Images Above: Sparkling Cellar at Blue Grouse Vineyards Sheila Badman

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

uring Savour Cowichan Festival Averill Creek Vineyard will be hosting a number of fun and educational wine tastings. “Rare Volumes” our library wines tasting will offer guests the opportunity to sample rare and interesting wines that have been in our cellar for several years. The following is a conversation with winery owner, Andy Johnston about the benefits and surprises of keeping a wine library. What is the Averill Creek wine library? Our wine library is a collection of all of the previous vintages of Averill Creek wines. We like to keep half a dozen cases of each wine from each vintage in the cellar. Why is it important as a winery owner or winemaker to keep a wine library? What you don’t know when you start a winery is just how your wines are going to develop over time. How long will your wines keep improving in bottle? How long will they be at their peak and when will they start to decline? You need to track the changes in your wines as they age. We keep some of each wine in the cellar to open and taste periodically to see how they are progressing. We can pass on this knowledge to our customers.

What year did you start saving wines? In our first year of production, 2004 and I still have some of those wines in the cellar. What have you learned about Averill Creek wines from keeping the library? How do they change over time? The wines when they’re young have high acid levels. This softens over time. The middle palate becomes richer and more complex and the wine becomes very elegant and interesting with time - and it can be quite considerable time. Our Pinot Gris 2005 is, I think, right now at its peak and drinking really, really well. Do you also keep wines that are not typically associated with being cellar worthy, for example Rosé or Pinot Grigio? Yes I do and that is purely for my own interest - to see what happens to that wine with time. I like older more complex rosés. I think they become very elegant and interesting but I’m not sure if that’s everybody’s palate. Have you had any surprises or special discoveries because of keeping this wine library? Absolutely! 2007 and 2008 Pinot Gris. We really didn’t think those would be very strong wines when we made

The Library Wines of Averill Creek them because they weren’t particularly good vintages but those wines have blossomed and changed immensely over the subsequent years to the point where they are absolutely glorious wines now. That was quite a big surprise for me! Another surprise is how long the Pinot Noir is taking to develop. A wine that I think is starting to come to its peak now is Pinot Noir 2005. The sad thing of

course is that I don’t have any left to sell. Ultimately, our Pinots have a great longevity in them and I think that’s a wonderful thing! If you are interested in learning more about Averill Creek’s upcoming wine tastings visit www. averillcreek.ca For tickets please call 250-709-9986 or email sales@averillcreek.ca.

“It’s fresher from here” Brooding Chicken

Courtesy Venturi Schulze Vineyards. Giordano’s famous darkspiced chicken, a dynamite match with Brandenburg No.3 wine.

Amount 2 6

Ingredients

Farmhouse Poultry Chicken Breasts or Farmhouse Poultry Boneless Chicken Thighs (We Prefer Thighs) ¼ Cup Venturi-Schulze Brandenburg No.3 Wine 2 Tsp Cocoa Powder ¼ Cup Strong Coffee ¼ Cup Cream 1 Tbsp Butter 8 Cloves 1 Tsp Allspice 1 Tsp Coriander Seeds 1 Tsp Cumin Seeds 10 Black Peppercorns ½ Stick Cinnamon Seeds from 4 Pods Black Cardamon Seeds from 10 Pods Green Cardamom

Method Grind the last 8 ingredients to a ﬁne powder in a spice of coffee mill. Cut chicken into 2 inch pieces. Combine the ground spices, cocoa and salt in a bowl, add chicken and stir well to coat. Leave to dry marinate for about 20 minutes. Shake the chicken and brown (about 2 minutes per side) in the butter in a frying pan. Add the rest of the dry marinade, the coffee and the No.3 and simmer for about 3 minutes for breast meat, 5 minutes for thighs. Add the cream and cook for 5 minutes over high heat until chicken is done and the sauce has thickened. Serve with our Brandenburg No.3, but beware: this is a stimulating physical experience!

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

Eat, Drink and Support Local

www.savourchemainus.com SMOKEHOUSE SATURDAY & OPEN MIC The Old Fork, 140 TCH, Duncan 11am -10pm, Open Mic 7 pm 250 748 4311

26&27

SALMON MUSHROOM FESTIVAL Wild edible market and events. Cooking Demos, Fish painting adventures. Proceeds to Valley’s Natural Sciences students. , $2 Lake Cowichan Centennial Hall, 309 South Shore Rd 250-7496291

For up to date festival event listings please visit www.savourcowichan.com

SEPTEMBER

BARGE ON IN KICK OFF PARTY at MILL BAY MARINA Join us on a floating barge to sample and swig 50 local artisan food & drink producers to the backdrop of DJ Natty and live conga player Supersmooth. 6-9pm $35 www.savourcowichan.com SOLD OUT LIVE MUSIC & TASTINGS AT BLUE GROUSE Complimentary tastings 11 am -5 pm and live music 1-4 pm. Blue Grouse Estate Vineyard, 2182 Lakeside Rd, Duncan. Free

BUBBLES & BRUNCH - HUDSON’S ON FIRST Valley’s best bubbles served alongside an unmissable brunch menu. 163 First St Duncan 10am - 2pm

SUNDAY GOOD CHEERS TOUR Cheers guided transport 11am-5 Averill Creek, tour and tasting Red Arrow Brewery tasting Apatate Poutinerie (lunch avail for purchase),Ampersand Gin, Emandare Vineyard 250-710-7391

COWICHAN PERFECT PAIRINGS WINE DINNER AT HUDSON’S ON FIRST Hudson’s On First, 163 1 Street, Duncan. 6:30-9:30 pm.

SPANISH PAELLA & SANGRIA AT CHERRY POINT VINEYARDS Free sangria and paella to celebrate Wine and Culinary Festival & Savour Festival. 840 Cherry Point Rd, Cobble Hill 11am - 4pm

PIZZA NIGHT WITH LIVE MUSIC AT MERRIDALE Last Pizza Night featuring Jon Middleton of Jon & Roy. Reservations recommended. 1230 Merridale Rd, Cobble Hill 5 pm - 9 pm 250-743-4293

FAMILY DAY AT GREAT GREENS Pony rides, face painting, sampling, & $2 ice cream cones. 4485 TCH, Duncan. 11am - 3pm

LIVE MUSIC & TASTINGS AT BLUE GROUSE Kick up your heels to live music 1-4 pm and enjoy tastings. 2182 Lakeside Road, Duncan Free

WHITE DINNER AT ROCKY CREEK WINERY Wear your whites and bring a picnic. CAN Fundraising Picnic 1854 Myhrest Rd, Cowichan Bay 5-7:30 pm. RSVP 250-748-5622 By Donation.

TEA MAKER’S JOURNEY WITH TEA MAKER VICTOR VESELY teafarm, 8350 Richards Trail, Westholme 11am & 2pm 250.748.3811 $80 FEAST OF WINGS AT THE OLD FORK 49 cents per wing and over 20 flavours to choose from The Old Fork, 140 Trans-Canada Highway, Duncan 250 748 4311

GET YER GOAT WITH CHEERS COWICHAN Happy Goat cheese tasting/ tour, Author Nathalie Chambers book signing at Alderlea Farms, followed by tastings at 2 wineries. 250-710-7391 $99 11-4

CREATE YOUR OWN BLEND’ BARREL TASTINGS AT AVERILL CREEK VINEYARD Try your hand at winemaking by putting together your own blend of different varietals. 3pm $20 250-709-9986. 6552 North Rd, Duncan

BUBBLES CELEBRATION! @ UNSWORTH VINEYARDS Complimentary Prosecco style wine tasting 2915 Cameron Taggart Rd, Mill Bay, FREE No reservation required 11-5pm

CHEMAINUS LONG TABLE ARTISAN DINNER Open air venue 5 course gourmet meal with signature Chemainus Bar dessert $65 (Optional Wine pairing, add $25) Waterwheel Park

AUTHOR PRESENTATION & BOOK SIGNING Saving Farmland: The Fight for Real Food by Nathalie Chambers Alderlea Farm Cafe 3390 Glenora Rd, Duncan Noon & 6:30pm

28-OCT 2

AN INTRODUCTION TO TEA Did you know that ALL tea comes from the same plant? teafarm, 8350 Richards Trail, Westholme 11am & 2pm

GUIDED VINEYARD & WINERY TOURS AT UNSWORTH Complimentary guided tour offered at 12, 2, & 4 pm. No reservations required. 2915 Cameron Taggart Road, Mill Bay.

BURGER BLOW OUT @ THE OLD FORK $5 off ALL burgers! House made burgers - this is fun for the whole family! 140 TCH, Duncan

SPIRITS TASTINGS AT MERRIDALE Sample our craft spirits in a Savour Cowichan cocktail. Kids can search for the merridale faeries.1230 Merridale Rd, Cobble Hill 11am -5pm

INTERNATIONAL CITTA SLOW CELEBRATION AT CHERRY POINT VINEYARDS Free sangria and paella to celebrate 840 Cherry Point Rd, Cobble Hill. 11 am - 4pm

LIVE MUSIC & TASTINGS AT BLUE GROUSE Complimentary tastings 11 am -5 pm and live music 1-4 pm. 2182 Lakeside Rd, Duncan Free

EAST MEETS WEST: SPICY ENCOUNTERS! Village Chippery partners with Dad’s Westcoast Awesome Sauces to heat up your tastebuds at this sit down dinner 2740 Dundas Road Shawnigan Lake 5pm-8pm

BEHIND THE SCENES AT AVERILL CREEK Learn the details of how our wines are made. Enjoy a guided tour of the winery followed by a tasting of 5 of our wines. Weekdays during Savour. 1pm Free. 6552 North Road, Duncan

HAWAIIAN STYLE PIG ROAST AND LIVE MUSIC featuring The Rollie Barrett Band.$7.50 3280 Telegraph Rd, Mill Bay 1 -7pm

ALL ABOUT YERBA MAT teafarm 8350 Richards Trail, Westholme 11am & 2pm BIRDS EYE COVE FARM LAST PIZZA NIGHT Face painting, farm tour, hay wagon rides. 3pm -8:30pm, 5881 Genoa Bay Rd, Duncan

UNSWORTH WINES BY THE GLASS Any wine of your choice by the glass for $5 each ($3 savings!) 2915 Cameron Taggart Rd 11am-5pm CHAI… A SPICY AFFAIR During the day we will be sampling all of our very popular chai blends. teafarm 8350 Richards Trail, Westholme 10am-5 pm LAND & VINE: FARM & WINERY TOUR $99 Raincoast Aquaponics, Teafarm, tastings at 2 wineries 250-710-7391

SINGLE MALT TEAS Taste the finest teas the region of Assam has to offer. teafarm 8350 Richards Trail, Westholme 10am-5 pm COOKING CLASS & WINE PAIRING w/ GARY FAESSLER Blue Grouse Estate Winery, 2182 Lakeside Rd, Duncan $70 + gst 6:30pm 250743-3834 CHEERS CRAZY HAT WINERY TOUR $79 Bring your own chapeau or borrow one of ours. 3 wineries 11-2/3-6 www.cheerscowichan.com

OCTOBER

CHEMAINUS TASTINGS AT CHEMAINUS VILLAGE SQUARE Wine & beer tastings w/ food, local art, live music CVS 3055 Oak St tickets @ 49th Parallel Chemainus, Best Western Plus Chemainus Inn and Chemainus Info Centre 5:30-9:30pm $30 LAND & VINE: FARM & WINERY TOUR $99 Raincoast Aquaponics, Teafarm, tastings at 2 wineries 250-710-7391 THE CHAMPAGNE OF TEAS Complimentary samples poured throughout the day. Pair with local culinary sweets a la carte. teafarm 8350 Richards Trail, Westholme 10am-5 pm FILM FESTIVAL OPENING NIGHT FUNDRAISER Screening of “Connected by Coffee” Cherry Point Vineyards, 250-597-3405 7-9:30pm $15 www.cowichanvalleyfilm.ca

VENTURI-SCHULZE ANCIENT METHOD BALSAMIC VINEGAR TOURS & TASTINGS

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

4235 Vineyard Rd, Cobble Hill Book in advance 250-743-5630 11am & 1pm $10 donation AFTERNOON ACETAIA TOUR AND TASTING Tour the acetaia and taste a selection of ancient method balsamic vinegar Venturi-Schulze Vineyards book in advance 250-743-5630 $10 donation 1-2pm

THE GROUSE MARKET DAY! 3-7pm Local market day at the winery with culinary arts, wine, artist and live music. Live Music 1-4 and complimentary tastings all day Blue Grouse Estate Vineyard, Free CHEERS TO COWICHAN WINERY TOUR $79 3 wineries 250-710-739 call to sched pickup ENRICO WINERY OKTOBERFEST GOURMET BBQ & MUSIC Meet mini fondo riders and Cdn Olympic gold medal rowers. Octoberfest 4pm -10pm, 3280 Telegraph, Rd, Mill Bay 250-733-2356 FREE COW BAY CRAB FEST, Cowichan Bay Maritime Centre Details TBA BITES WITH A BAND 2 for 1 appetizers all night and local live bands The Old Fork 11-11pm m Music 9pm 140 Trans Canada Hwy, Duncan

2-4

WEAVERS & MORE SHOW & SALE Everything weaving and fiber art! Work by Tzouhalem Spinners and Weavers Guild, Cowichan Bay Maritime Centre 9am-8pm, Oct 3/9am-8pm, Oct 4/9am-4pm Free FOUR COURSE WINEMAKER’S DINNER Featuring Averill Creek & Unsworth Vineyards Winemakers will speak about each pairing. Satellite Bar & Grille at Arbutus Ridge Golf Club $67 including wine pairings 6pm 250-743-5100

varietal specific Riedel wine glasses. Please call for tickets. 250-709-9986. 6552 North Rd, Duncan. 3pm $60 SIP, SAVOUR, & SUPPORT – LONGTABLE DINNER at The BARGE MILL BAY MARINA Intimate long-table dinner featuring mouthwatering fare, a dream-team of notable chefs, lead by special guests Executive chef James Walt, from Araxi Group, Whistler & Brock Windsor from Sooke Harbour House, local wine, cider and gin pairings +LIVE entertainment - The Famous Players Band, Live & Silent Auction. Limited Seating $200 emily@canucksautism.ca 5:30pm – 11:30 pm UNSWORTH FOOD & WINE PAIRINGS AT THE MARKET! Tastings paired with fun food from Unsworth Restaurant Duncan Farmers Market 10am-2pm Free

3&4

BUBBLES AND BRUNCH Cowichan Valley bubbles with locally sourced food Hudson’s On First, Reservations 250-5970066 10am-2pm SPIRITS TASTINGS AT MERRIDALE Sample craft spirits in a Savour Cowichan cocktail. Kids can search for the merridale faeries. 1230 Merridale Rd, Cobble Hill 11am -5pm

COWICHAN VALLEY WILL RIDE Choose to ride 50km or 125km past lush lavender fields and vineyards throughout the beautiful Cowichan Valley. Start and finish at Merridale Cider. Coffee and muffins at the start and Merridale Pizza and beverage at the finish! Organizer: Cycle Therapy Bikes Register 250597-0097 10am-4pm www.cycletherapy.ca

2&3

AVERILL CREEK “RARE VOLUMES” LIBRARY WINES TASTING Sample rare & interesting wines from our past vintages and learn what happens to a wine as it ages in bottle. Please call for tickets. 250-709-9986. 6552 North Rd, Duncan 3pm $25

TRAVELLING WORLD COMMUNITY FILM FESTIVAL 25 documentary films over Friday and Saturday. Home made goods, fruit and soup. VIU, Duncan Campus, $10 full pass, Oct 2 7:30-9:30pm / Oct 3, 1-9pm www.cowichanvalleyfilm.ca

BLUE GROUSE WINERY PIG ROAST! Pig roast featuring live music and complementary wine pairings 12-4pm 2182 Lakeside Rd, Duncan $5 AVERILL CREEK “GLASS MATTERS” RIEDEL TASTING Learn why the shape of a wine glass really does matter! Take home your set of 4

ENRICO WINERY - VANCOUVER ISLAND KENNEL CLUB DOG SHOW 3280 Telegraph Rd, Mill Bay, 250-733-2356

TASTE & TOUR

SEPTEMBER 25 - OCTOBER 4 Averill Creek Vineyards 11am -5pm Behind the scenes tours weekdays 1pm 6552 North Rd, Duncan Blue Grouse Winery 11am-5pm 2182 Lakeside Rd, Duncan Cherry Point Vineyards 11am – 4pm 840 Cherry Point Rd, Cobble Hill Damali Lavender and Winery 11-4pm 3500 Telegraph Rd, Cobble Hill Domaine Jasmin Winery 11am – 4pm 444 Lakeview Rd, Thetis Island Enrico Vineyards (Sept 26 - Oct 4) 10am 3280 Telegraph Rd, Mill Bay Hilary Cheese & Wine Bar 11am – 4pm 1725 Cowichan Rd Bay, Cowichan Bay Merridale Estate Cider 11am-5pm 1230 Merridale Rd, Cobble Hill Rocky Creek Winery 11-4pm 1854 Myhrest Rd, Cowichan Bay Red Arrow Brewery 11am – 4pm 5255 Chaster Rd, Duncan Silverside Farm and Winery 11am – 4pm 3810 Cobble Hill Rd, Cobble Hill Teafarm 10am – 5pm 8350 Richards Trail, North Cowichan Unsworth Vineyards 11am – 6pm 2915 Cameron Taggart Rd, Mill Bay Venturi - Schulze Vinyeards 11am – 4pm 4235 Vineyard Rd, Cobble Hill Duncan Farmers Market Tastings Saturdays 9am - 2pm 200 Craig St, Duncan CHEERS COWICHAN Daily farm and winery tours 250-710-7391 call to schedule pickup www.cheerscowichan.com COWICHAN SHUTTLE Take the Cowichan Shuttle and stop at any of the vineyards to try food & wine at your own pace 10:45am-5pm www.cowichanshuttle.com

JOIN US FOR

LUNCH + DINNER

OPEN

7 DAYS A WEEK

look for our daily specials on 40 Ingram Street

Downtown Duncan

(250) 597-3473

theoldﬁrehouse.ca

PICKS of the Season OPEN DAILY FROM 11-5PM

JOIN US FOR COMPLIMENTARY TASTINGS, LIVE MUSIC AND FUN EVENTS DURING THE WEEK OF SAVOUR COWICHAN! SEPT 25TH-OCT 4TH.

Rocky Creek Winery On The Mark, $18 Easy drink, inviting and our reasonably priced red. This wine is made from grapes only from our vineyards. On The Mark named after the winemaker is made with bolder varietals such as Cab-Foch, Marechal Foch and a hint of Tempranillo, a rare grape for the Island. It has a total of 6 varietal grapes. Then it is blended down with our pinot noir to soften the edge. Fresh aromas of black current, blackberry, American oak and hint of spiced coffee. It is made to be drunk young and not cellared. This is our “everyone’s red blend”. Enjoy this with a great BBQ or sit in the cooler nights by a fire with a blanket. 2014 Emandare Siegerrebe Gewürztraminer Our signature estate white wine is hand harvested and a field blend of 80% Siegerrebe and 20% Gewurztraminer grapes. This is a lively expression of Emandare’s nature. Enjoy delicate tropical and citrus flavours, floral aromas and hints of fresh wild herbs. This is our pick of the year because: “At the end of the day, what is in your glass is second to who you are enjoying it with.” Our 2014 Siegerrebe Gewürztraminer is a wine that draws people together around a table as it pairs seamlessly with the vibrant local cuisine that Vancouver Island has to offer.

Unsworth Vineyards, Charme De L’Ile $21 This Charmat Method sparkling wine was released for the first time in May this year. It displays all of the hallmarks of Prosecco from Italy, but with the brightness and minerality that you’ve come to expect from Vancouver Island wine. Unsworth Charmé De L’Ile tastes of Bartlett pear, green apple, and lemon-lime with notes of stone. It is produced from 100% Cowichan Valley fruit, and it has quickly become one of our most recognized and important wines here at Unsworth Vineyards. Venturi-Schulze’s Brandenburg No.3 2010 $35.50 It has garnered international attention and is carried by some of the finest restaurants in North America, including Sooke Harbour House on Vancouver Island and The Herbfarm Restaurant in Woodinville, WA (named by the editors of National Geographic Travel as the top destination restaurant in the world). It is a unique sweet wine with rich, earthy, smoky, caramel-coffee notes that pair wonderfully with pâtés, charcuterie, a cheese and hazelnut platter and, for the more adventurous, spice-crusted duck in a heart-stopping coffee cocoa sauce. It is also wonderful with rich desserts such as Spice Crème Brulée and Tiramisu or simply drizzled on poached or caramelized pears. The bonus? 100% naturally and sustainably estate grown at Venturi-Schulze Vineyards in Cowichan Bay and bottled without adding sulphites or preservatives of any kind!.

SAVOUR tea + art + nature

Open everyday of the festival Sept. 25 - Oct 4 10am-5pm

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

Blue Grouse, 2012 Paula Sparkling, $28 We finally released our first vintage of Sparkling wine at Blue Grouse and it’s our pick of the year and a must try for everyone! This sparkling has been in the making since 2012 and was released for our tasting room grand opening event in May of this year. It won’t last long, less than 200 cases made. Aromas of pear, biscuit and a bit of earthy mushroom followed by flavors of green apple and toast carried on a fine mousse. Well balanced and slightly off-dry, it finishes with elderflower and lingering lemon-lime notes. Averill Creek, 2012 Merlot Classic, cool climate structure; medium bodied with balanced fruit & acidity, finegrained tannins & an underlying minerality. Earthy & herbaceous with aromas of red & black currant, tobacco leaf & clove. Soft & smooth, showing plummy, dark cherry & raspberry flavours with hints of pepper & fig. A versatile food-friendly wine; pair with beef, herb crusted lamb, hearty stews or roasted tomato sauces.

merridale’s Cowichan Cider Brandy, $38 It all started with brandy. In the spring of 2005, while touring the Calvados region of Northern France, Rick and Janet fell in love with a unique brandy made from apple cider. It’s made with the distinctive heritage apples they were already growing in their Cobble Hill orchard. Composed of six different blends of cider apples—aged in French Oak barrels you may find notes of green apple, honeysuckle, cherry blossom, peach, and pear. There is a hint of acidity on the nose with some subtle banana notes. On the palate it is well balanced between fruit and oak, a bit peppery at first which then blends into apple cider, golden raisin and fennel. The finish shows hints apples and spice, with some cassis. While most brandies merridale’s Cowichan Cider Brandy is at least are three years old, five years old.

Red Arrow Brewing Company Sweet Leaf IPA, $6.50 The quintessential beer style for any craft brewery. Each and every IPA brewed is unique and distinct. Ours is well balanced with a medium malt base and showcases an array of hops to create the earthy, pungent, delicious taste. Not over the top in buttering units this IPA pairs well with spicy foods and can be enjoyed time and time again. Distinct, pungent and floral, Sweet Leaf is an essence of the Island. This IPA is balanced by a medium malt profile and has aromas of stone fruit followed by a tropical, floral hop flavour.

The Cowichan Symphony Society is Celebrating Sixty Glorious Musical Years

n September 19th at 7:30pm., when Maestra Tania Miller raises her baton to give the downbeat to the combined forces of the Victoria Symphony and the Naden Band of the Royal Navy, (in total, almost 100 musicians on the Cowichan theatre stage), a new historic milestone will have been reached. It will be the the 60th anniversary of such concerts presented by the Cowichan Symphony Society. Peggy Boiston was a member of the Duncan Business and Professional Women’s Club and a person of immense zeal and energy. She took up the challenge of bringing the Victoria Symphony to Duncan and convinced the Business Ladies to take this on as a project. So it was that in September 1955, the High School gymnasium was booked for the Victoria Symphony and the Women’s Club began a series of concerts that has continued unbroken to this day. Peggy’s leadership was worthwhile, and the public supported those early years well, especially when international stars appeared as soloists with the orchestra. These were famous people and would draw sold-out audiences: Glenn Gould, Lois Marshall, Paul Horn, Bela Siki, Joan Sutherland, Anton Kuerti

and many others. In the coming Fall and Winter months, the Society will present a huge Diamond Jubilee Season of seven concerts, a Christmas family opera and educational concerts for 1500 more school children. These concerts follow our tradition, bringing three different orchestras, The Victoria Symphony, the brilliant Victoria Baroque Players and, from Toronto, the world-famous Canadian orchestra Tafelmusic. World-class musician stars include Alexander Korsantia (piano soloist), Desmond Hoebig (cellist), Steven Devine (Harpsicord), Stewart Goodyear (Piano) and Richard Margison with Susan Platts (tenor and mezzo-soprano respectively), and many more. Come to our opening gala concert on September 19th at 7:30 p.m. in the Cowichan Theatre for the Performing Arts. It will be a concert to remember for the rest of your life. Tickets are available at the Cowichan Ticket Centre, telephone 250-748-7529 or in person, from the Island Savings Centre, 2687 James Street, Duncan, Submitted by Ted Rhodes, President, Cowichan Symphony Society.

Ongoing classes in weaving, spinning, needle felting, knitting and dyeing

Leola’s Studio 250-597-0820 Whippletree Junction www.leolasstudio.com

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

White Dinner at Rocky Creek Winery

ocky Creek Winery is hosting another white dinner. This year it is our fourth and is benefiting a new charity. We are having our white dinner during the “Savour Cowichan Festival” in our area and many of the events during that time also donate to this charity. So, put on your whites and let’s get together as a community to share a great evening in a scenic location and donate to a great cause. This is a family event where the entry fee is by donation with 100% of the amounts donated go to the Canucks Autism Network (CAN). We are celebrating our 10th harvest and our 10 years of operating our winery. “We have been successful because there is a good community that supports our wine region. We also focus on establishing great relationships that have kept us moving forward. We believe that you get what you give, so also having a donation to the community around us is important to us.” Linda Holford, President. We wanted to organize this event

for a chance to meet everyone who has been involved in our business, meeting the community around us and celebrating together. “Autism has a personal connection for me – my oldest cousin is autistic so I grew up knowing what effect it has on individuals and families” Mark Holford (co-owner/ winemaker). This event takes place September 26 from 5:00 to 7:30 and is similar to our other years. Dress in your whites and sit amongst the grapevines enjoying local music. You bring everything in (tables are supplied) and we are targeting zero waste again. Try to embrace local foods and no Styrofoam or plastics, if possible. You can share as a potluck or within your group for those with allergies--similar to “Diner en Blanc” but with a difference. Please no pets and no outside alcohol (it violates our winery license) – there will be Rocky Creek wines available for sale. Please RSVP to linda@rockycreekwinery.ca or 250-748-5622.

For full design/build service, give us a call

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

p 17

SERVING COWICHAN VALLEY WINES & ISLAND CRAFT BEERS

DAYLINERCAFE.COM

Piggy Ale

A Rather Civilized Beer. In our community, rugby is not just a sport. Itâ&#x20AC;&#x2122;s a way of life. The men and women that don the green and black play a game that they truly love. Set in the farmlands of the beautiful Cowichan Valley, our club has a rich history of fantastic rugger and countless shenanigans. It represents an impressive list of characters past and present, who define the playfulness and honour required to be part of the Cowichan RFC family. When opposing teams come to town to take on the Piggies, they know that it is going to be a hard game. They also know that every drop of blood and sweat left on the field will be replenished back in the clubhouse with the tip of a pint of some fine ale. There is always a song to sing, a story to tell and a laugh to be had. We took our love of the game and pitched it into this Pale Ale. Pouring light golden-orange this PIGGY has a medium hop aroma, balanced maltiness and just enough gumption to bring home the game. Red Arrow Brewery

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

Farm & Winery Tours

Hens at Unsworth Vineyardss

gritourism, Ecotourism, Staycation... Call it whatever you like, but here in the Cowichan Valley, it’s a delicious and interesting day out. Come learn more about where your food comes from and help empower local community growers to be sustainable. A recent tour took us on a Taste of Cowichan farm and winery tour. First stop was Raincoast Aquaponics greenhouse where we learned lots about sustainable aquaculture. All food for their plants comes from the trout waste matter. A recirculating shallow water trough system uses very little water and electricity. Plants extract nutrients from the water, effectively cleaning it for return to the fish. Trout and greens can be purchased on site on Sundays or at Wed/Sat Duncan farmers markets Vanvalley Farm’s robotic feeding and milking system is a modern farmers dream. No need to rise before dawn when dairy cows have access to auto milking stalls at any hour. You have to see it to appreciate the engineering and design. There are hopes of introducing an on-site creamery and bottling facility to offer milk in reusable glass bottles. Adorable mini donkey newborns Oscar and Felix greet visitors at the gate. In pastoral Glenora, it’s a tough choice where to lunch: Alderlea

Farm Café or at Vinoteca at Vigneti Zanatta. After feasting on local cuisine, we enjoyed tastings at Blue Grouse Estate Winery and a barrel room / winemaker tour at Averill Creek. Guests returned home with produce and a few bottles of wine to make their own dinner. Limited budget? Stop by Cowichan Green office on Duncan Street or their online Community Food Atlas. Check out the printed farm guide/map and ring the farms yourselves. They’ll, be happy to hear from you and schedule a time to show you around. Looking for a more hands on experience? Why not try some volunteer grape picking... Unsworth, Emandare, Saison and some other vineyards and farms welcome volunteers. You’ll likely make some new friends, get a nice workout and enjoy a hearty lunch into the bargain. I once did a favour for Silverside Farm & Winery and was well paid with Tayberry wine and jam. Cheers Cowichan Tours operates year round visiting all local attractions. Our 18 passenger bus and driver are available for special events or transport. Fall tours available daily, starting at $79/person. www.cheerscowichan.com Susan Quackenbush is a farm girl and wine enthusiast

OCTOBER 2 Dinner Menu Aperitivo: Unsworth Vineyard Charme De L’ile Wild King Salmon En Papillotte with julienne root vegetables, white wine butter and fresh dill Unsworth Vineyard Pinot Gris 2014 Roasted Local Beet Salad with garlic, thyme and goat cheese Averill Creek Vineyard Gewurztraminer 2014 Free Range Turkey Galantine with cranberry croquette potatoes, fresh local vegetables and wine pan gravy Averill Creek Vineyard Pinot Noir 2011 Vanilla Crème Brulee with star anise and poached pear garnish

147th Cowichan Exhibition!

he Cowichan Exhibition has been drawing folks to its grounds for a long time -- 2015 marks its 147th year! So what’s the attraction? What brings 20,000 people of all ages through its gates? After being in the business for more than a century, the Cow Ex knows it takes a good mix of old favourites and new experiences to keep the throngs happy. Having a place to park when they get there is also important, the Exhibition’s location just minutes north of Duncan on the Trans Canada provides plenty of that. Visitors will, as always, encounter familiar sights and sounds. Walk through any barn any day of the Fair and you’ll see cattle, sheep, horses, chickens and rabbits, some being readied for the show ring and others, already judged, with prize rosettes hanging over their stalls or cages. In Mellor Hall where winners in divisions as diverse as Needlework, Flowers, Photography and Honey are selected prior to the Exhibition’s opening, it won’t be unusual to hear people admiring the craftsmanship and variety of those entries. More than one person has been overheard in the past to say they wished they could sample that blue ribbon pie! In the area devoted to entries by Juniors, children can point out to friends the special projects they have created during the summer break from school. Near the Garden Produce tables, family members can challenge one another to guess the weight of a huge pumpkin. How on earth did someone cart such a monster into the Fair?!

Back out on the Grounds the whiff of onions for your burger, the mounds of Chinese Food or the sight of buttery cob of corn will pull the crowds into the Food Court. Who can resist such savory choices? The selection is sweeter over at the 4-H ice cream booth. Perched on bleachers overlooking the tractor pull, and enjoying the last lick and crunch of their cones, fair goers can contemplate their next move. What haven’t they seen yet?. While a lot of things don’t change much from one year to the next, what does is who’s performing on the Main Stage. Just look at the entertainment lineup for 2015. On Friday night, September 11, the dynamic ‘Me and Mae’ band performs its spirited style of country music. It only gets better -- the big draw on Saturday, September 12, is the very talented Karen Lee Batten, a three-time recipient of the BCCMA Female Vocalist of the Year award! All of this starstudded music is included in the cost of the daily admission to the fair: adults - $10, seniors - $8, and children (7 to 13) - $6. But why wait ‘til sundown to be entertained? Other events taking place elsewhere on the Grounds include the Laughing Loggers. Their antics with axes and chainsaws are guaranteed to split sides (yours) while they’re splitting wood (theirs). If football is your passion, circle Sunday, September 13, on your calendar. That’s when the Grey Cup comes to the Cowichan Exhibition. For more on what’s in store in 2015, go to www. cowex.ca. A final word of advice, with this line up at the Ex come early and stay late!

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

mandate is to promote principles of living and food production linked to important environmental and community objectives. The 2009, Cowichan Bay was honored to be designated the first Cittaslow community in North America! Cittaslow is based on the philosophy that a better world starts in one’s own community.

Citta Slow Celebrates Cowichan Food

ITTASLOW or “SLOW CITY” is a worldwide network of Cittaslow designated communities scattered across 28 countries. Well over 100 towns and cities have adopted the same sets of Cittaslow goals and principles that will enhance the quality of community life. Cittaslow towns are places were people want to live, work and visit. The Cittaslow network originated as an offshoot organization to complement the Slow Food movement of Italy. Slow Food is also a global movement that aims to re-connect people with the pleasures of growing, buying, preparing, eating and sharing food. Cittaslow’s

Principles that enhance the quality of life in the Cowichan Bay community include: - encouragement and celebration of diversity - support of local cultures and traditions - working for a more sustainable environment - raising awareness and appreciation of local products and local business - promotion of healthy eating and healthy living For more information visit us on unday, September 13th - Cittaslow Cowichan Bay White Dinner (guests must dress in white!) On the pier - Maritime Centre, Cowichan Bay @ 6 pm $10 adults, $5 children - this includes salmon or chicken. Guests must bring their own plates, cutlery, stemware and side dishes. Zero waste - guests bring home everything they came with. We invite

Follow the snail.......take time to enjoy life the Cittaslow way! - buy local - use local business - enjoy local produce - recycle your waste - cut your energy use - keep our town tidy - protect our heritage - enjoy our green space - welcome visitors - support community groups you to share a meal together. RSVP cittaslowcowichan@gmail.com Sunday, September 27th International Cittaslow Day, 12-4 pm Celebrated at Cherry Point Vineyard in conjunction with their Savour Cowichan Festival Paella event. Cittaslow memberships available. Individuals/families: $20 Businesses/ organizations:$50 We welcome all of you that embrace the values of the Cittaslow movmement! Deborah Fahlman (Kilrenny Farm) President, Cittaslow Cowichan Bay

Celebrate International Citta Slow Day with Paella

or us at Cherry Point, the Paella is a symbol of union, of family, traditions, festivities and harmony. The Paella is a Sunday event, or in holidays. Families get together and plan their Paella days before. The elder, usually grandpa, gives the orders and instructs each participant as to what and where to obtain each of the ingredients. But only he, the Paella Captain, indicates to each person involved exactly how to make the cuts and when to incorporate each element into the Paella. It is almost an alchemical process where olive oil, garlic, colourful peppers and onions begin to blend before chorizos, chicken, pork and rabbit, if available, blend in, producing a limitless sea of aromas that, in a crescendo that

Paella at Cherry Point Vineyards

is enhanced by the consumption of good Rioja wines, eventually begins to take the right consistency before good Valencia rice is added. Prior to this, since the night before, a stock has been brewing using cuttings from all vegetables and shells from the shell fish that is to be added once the rice is

al-dente. By now the entire house is full of aromas, aromas that fly into the neighbourhood. Everybody knows a Paella is in the making and they know they are welcome to join in. Please come join us celebrating Cherry Point Wine and Culinary Festival, September 26 and 27,enjoying our complimentary Paella and Sangría, our way to thank our wonderful community for their continuous support.

OUR EcoVillage is a 25 acre Sustainable Living Demonstration Site and Education Centre in Shawnigan Lake founded over 16 years ago. Over the years OUR hosts over 10,000 folks per year into their learning community. OUR offers daily tours, residential programs and education workshops dedicated to sustainable living and food security. OUR farm is home to 18 acres of food systems. It is the central platform for all sustainable wellness at OUR EcoVillage

Saturdays 10am -2pm

Our programs include education in building the soil food web, kitchen collaborations with local chefs and classes with doctors who teach ‘food as medicine. Onsite we have a Zero Mile Meal Eatery and also provide a CSA. There is a deep relationship with the nourishment of food and the good life. Though we raise a vast array of veggies, livestock, poultry and boast nut, fruit and berry orchards cultivating over 100 varieties, it is the ‘Permaculture Design’ system of integration

Honeymoon Bay OUTDOOR MARKET

May 9 – Oct. 10

Something for everyone!

Follow the signs to Honeymoon Bay, where we MAKE IT,

BAKE IT, GROW IT, SEW IT or CREATE IT for you.

Come celebrate our 9th year as your favourite “Frontier Town” Market.

Out of 7 Ecovillages in Canada Shawnigan Lake’s is most Renowned between food, energy, people, heat, economics, governance and building systems which brings us forward as a Canadian showcase. There are 7 active eco villages operating in Canada. OUR EcoVillage is globally renowned for its successful sustainable living models. Collaborating with Farm Folks City Folk, both non profits have been working together to research the future of community farms in British Columbia. We invite you to come stroll the fields and peek into the nooks and crannies of gardens, greenhouses, micro-climate food forests, and meet OUR family cow! Delights abound as you get to see OUR teaching kitchen and meet the communitarians, staff and volunteers who continue to support this little food crafters village. “Little did I know, that resting peacefully among the trees and wandering pastures, just on the outskirts of majestic Shawnigan Lake, lay a magical and illustrious place, and a shining

LIVE CRAB • FRESH FISH • LOCAL SPOT PRAWNS AND MORE!

Mushroom Salmon Loaves

Courtesy Ingeborg Woodsworth, Lake Cowichan Salmon & Mushroom Festival Amount 5 1 Lbs. ½ Lbs 1/2 Lbs. 2 Qts. 3 Tbsps 3 Tbsps 2 Tsps. 2 5

Ingredients Baguettes Small Mushrooms Fresh Salmon Bread Crumbs Water Flour Butter Cream Egg Whites Bay or Basil Leaves Salt To Taste

Learning is for all ages at OUR Ecovilage

symbol for a new type of human endeavour striving to set an example for a better way of life. The benefactor of a convolution of revolutionary ideas and new philosophies of living (that are oh so old!), this landscape is host to a proliferate of fantastic and idealistic undertakings, all culminating in what today could be described as nothing less than a paradise in construction.” shares Noah, marketing manager of OUR EcoVillage. 18th Annual Feast of Fields celebration, Sunday, September 20 1-5pm. Tickets are available www.farmfolkcityfolk.ca. For more information on OUR EcoVillage visit www. ourecovillage.org

Fall Hours Open Tuesday - Sunday 10 am to 6pm

Method 1. Cut salmon into bite size pieces. Wash or brush fresh mushrooms and set aside. 2. Hollow out holes the size of a quail’s egg (1.5” diameter) in the tops of the baguettes and scrape out the contents. The crumbs can be used for next step. 3. Bring water to a boil and add bread crumbs. Continue boiling for 30 minutes, adding more water, if needed to not run dry. 4. Sauté fresh mushrooms, salmon and add the boiled bread crumbs. Cook for 5 minutes. 5. Thicken mixture with butter, cream, ﬂour and 2 optional egg whites. Salt to taste. 6. Fill each hole with the sauteed mushroom and salmon mixture and garnish each with a bay or basil leaf. *Five loaves makes a dinner for four, just add a good green salad.

Cowichan Bay Seafoods 1751 Cowichan Bay Rd, Cowichan Bay 250-748-0020

Victoria Public Market, 1701 Douglas St, 778-433-4385 E-mail: info@cowichanbayseafood.com

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

Learning is for all ages at OUR Ecovilage

O.U.R. Ecovillage Sets The Scene For This Year’s Feast Of Fields

celebration of local food and agriculture, Feast of Fields is the wandering harvest festival that brings gourmet tastings to it’s roots - the farm! FarmFolk CityFolk’s annual fundraiser and local food celebration is now in it’s 18th year on Vancouver Island and as always, will be staged in the midst of thriving agriculture; exposing the humble beginnings of where our food comes from. This year, on Sunday Sept 20th from 1-5pm, the event will showcase O.U.R. Ecovillage and how it reflects a model of sustainable agriculture that supports food diversity. The 25-acre site in Shawnigan Lake demonstrates how permaculture principals can be applied to create a system for healthy food abundance. Feast goers will experience this diversity as they wander through gardens, food forests, and the village of cob buildings and structures. Amidst these unique spaces, passionate chefs of dedicated restaurants, Island winemakers, brewers and more will delight guests with their latest creative dishes. FarmFolk CityFolk and the Vancouver Island’s Slow Food Convivium, along with local seed growers and farmers, will showcase the importance of seed

sustainability and promote what is happening on the island for local seed production. Guests can also have fun bidding at the silent auction and enjoy performances by Genevieve and the Wild Sundays, Jane’s Way, and Shanna Dance.

As well, there is a Feast Bus organized to help you get to and from the event safely. Riding the Feast Bus is fun and gives you a nice break in between the event and the rest of your way home. Cheers Cowichan, our Feast Bus provider for Cowichan Valley, will pick guests up at the Valley View Center at 12:30pm and leave O.U.R. Ecovillage at 5:15pm. Tickets to this delicious fundraiser are $95/adult or $15/youth (under 5 is free) and are inclusive of food and beverage tastings. Net proceeds from Feast of Fields fund a portion of FarmFolkCityFolk’s work throughout the province with more than $110,000 of Feast proceeds going to support regional projects. Tickets must be purchased in advance; either online at www.feastoffields.com or in person at CURE Meats and Cheese in Cobble Hill or Cook Culture in Victoria.

Surprise the kiddies with WHOLESOME ORGANIC TREATS in Back To School lunch boxes.

Accommodation is also available on site for anyone wishing to make a weekend out of their Feast of Fields experience. To learn about the various options contact O.U.R Ecovillage directly.

Jennifer Freeman organizes island events for FarmFolk CityFolk and grows food on her organic farm in Glenora, BC

Solar panels at Kilrenny Farm

eborah and Russ Fahlman have been organic farming and producing food at Kilrenny Farm in Cowichan Bay since 1988. They have been sellers at the Duncan Farmers Market for over 20 years and five years ago renovated their farm gate store to include a licensed commercial kitchen providing them with opportunity to prepare food products such as their best selling fresh artisan made pastas. “Since we started, we have been making fresh pastas from durum wheat semolina, spelt and other ancient grains.” smiles Deborah. “Our farm name, “Kilrenny”, denotes the Scottish parish that was home to my family and I like to believe that we have transported some of the east coast of Scotland to the east coast of Vancouver Island!” Concerned by the shameful negative impacts humans make on the planet, the

Fahlman’s looked into solar energy for their home. “We were dismayed at the escalating cost of electrical energy (not only high financial costs but even higher environmental costs), energy which we depend on to power our coolers and freezers. In a happy convergence of these two issues, we have begun reducing our carbon footprint while at the same time, modestly investing in the newest solar technology - a technology that is sustainable and installed by a local company - Viridian Energy Co-operative. By making this commitment, we fulfill a deep-rooted desire to make a tangible contribution to improving the environment. Reducing our monthly hydro bill is nice too-a tangible benefit to us.” A bonus for businesses - the entire solar and installation costs are designated business expenses that include an accelerated depreciation component as well. This is encouraging and unique to businesses as in a time when governments refuse to provide any financial incentives to the general public for alternative energy installations.

Kilrenny Farm Shifts To Solar to Power Their Artisan Pasta Production! “The Viridian team installed our 10 panel system in early June of this year. I must say the team did an excellent job installing the panels in a safe and nonintrusive manner and as part of their package, they monitor the system’s performance for an indefinite time! In summary, they “do it all” right from site analysis to system design to installation to clean up. To me, a major benefit of most of their installed solar systems is that you do not need expensive “battery based” power storage. Once entered into a “netmetering” agreement with BC Hydro (Viridian Energy handled all the paper work), all the generated power you do not consume goes back to the grid. This has the effect of B.C. Hydro “storing” your excess power and deducting the value of this energy from your future billings. Pretty neat!” Kilrenny Farm’s solar system is installed high on a south facing roof that is not easily seen by farm gate customers. “Once we inform them that the building is “solar powered” and all the food products are made directly from the sun’s energy, they invariably ask many questions and congratulate us on our initiative. Many indicate that they too wish to lessen their environmental footprint and welcome the opportunity

Owner, Deborah Fahlman

solar power offers them to do something positive for the earth.” smiles Deborah “As a small business, we feel very good about supplementing our high energy needs and costs with solar generated power. Our system is estimated to last at least 25 years, is virtually maintenance free, and is representative of one important way to “take less” and “give back more”. HOW IT WORKS: Kilrenny Farm’s generating system consists of 10 roof-mounted interconnected solar panels installed on long aluminum rails. Solar panels produce direct electrical current that is converted by a series of small inverters to alternating current - the electrical current used in all buildings (by most applications). This current is then wired into your existing electrical panel. You would use this solar generated power the very way your B.C. Hydro power is used. Your solar energy is therefore seamlessly integrated into both your own electrical needs and excess energy into the B.C. Hydro grid. It is so advanced in concept and design, it is simple.

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

Saving Your Own Food Seeds Everything You Need is in the Kitchen

The Ladysmith Saltair Garden Club is pleased to host Carolyn Herriot for a talk There’s no such thing as sustainable food production unless we have the seeds with which to grow the food. Carolyn has operated ‘Seeds of Victoria’ since 1991 and was instrumental in launching Seedy Saturdays across Vancouver Island to facilitate the collection and sharing of local food seeds for future food security. In this talk she shows you how easy it is to save seeds and money at the same time. IncrEdibles! winter vegetable seedlings will be available for sale at this talk. Carolyn is a passionate gardener, speaker and author of ‘The Zero Mile Diet, A Year Round Guide to Growing Organic Food’ and ‘The Zero-Mile Diet Cookbook She has recently relocated to Yellow Point where she is planting an edible rockery garden. September 17, Doors 6:30p.m., Speaker7p.m., Ladysmith Saltair Garden Club Meetings St. John’s Anglican Church Hall, 314 Buller Street in Ladysmith. Drop In Fee $5 Annual Membership $15Come Grow with us!

Try Our Local Highland Cows It’s hard not to fall in love with the highland breed as each one has its own unique personality and look. They fit perfectly with the terrain of Bird’s Eye Cove Farm, from the rolling hay fields to the moss covered rocks and cliffs. They are a gentle breed when handled and enjoy nothing better than being brushed by their owners. Highland cattle are an ancient Scottish breed of beef cattle with long horns and shaggy coats. Their coats come in a variety of colours ranging from red, brown, golden, blonde and black. Our Highland cattle are free to roam our pastures and enjoy a grass fed diet. Grass fed meats have a higher proportion of the ‘’good’’ omega-3 fatty acids and other nutrients like vitamin E and potentially cancer fighting conjugated linoleic acid. Come try our signature highland meatballs at Barge On in! www.birdseyecovefarm.com

Annual September Festival

Books

Live Music

Clothes

Desserts

3295 Cobble Hill Road

Saturday, Sept 19 10am-2pm Come and discover the treasures of the Giant Yard, Jewellery, Plant and Book Sales, renew your wardrobe at the Clothing tent, tickle your sweet tooth at the Bake table, try your luck in the Silent Auction, enjoy Hamburgers and Divine Desserts while you listen to lively music. For the children there are games galore. For info contact the Church Ofﬁce 250-743-3095

Come one, come all and enjoy the fun! Vintage Weekend at Birds Eye Cove Farm

his not to be missed vintage market offers a variety of creative artisans & vintage wares. As well you will be able to enjoy amazing farm to table fresh pizza. Join us Sept 12th & 13th from 10 to 3 at Bird’s Eye Cove Farm, 5881 Genoa Bay Rd, Duncan for our 3rd Bi Annual Vintage Market.

September Festival in Cobble Hill

or over 30 years there has been a big community event at St. John the Baptist Anglican Church in Cobble Hill. From the mists of time there are memories of delicious dinners with entertainment one evening followed by a Yard Sale the next day. Over the years those fledgling yard sales have grown into a Mega Yard Sale, the dinners have changed to Divine Desserts, hamburgers and other tasty foods and the Country Store, clothing, book, jewellery, Silent Auction venues have been added. Children’s activities have always been a part of the day too. This year will see some of the venues finding new homes around the beautiful property . An active

Zero Waste programme will be set up. REDUCE, REUSE AND RECYCLE is our mandate as always and where could you find a lovelier place to be able to that? We look forward to seeing you on Saturday, 19th. September at 10.00am. As usual we shall be supporting local, national and international charities with some of the proceeds, Mark Saturday, 19th September from 10.00am to 2.00pm down on your calendar as a FUN DAY for all the family. For further information phone: 250-743-3095 www.stjohnscobblehill.ca Submitted by Pip Woodcock

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

Rifflandia Giveaway

ifflandia Festival, taking place September 17-20, 2015, has announced its final wave of the lineup for this year’s event, adding Mother Mother, Flatbush Zombies, Hollerado, Jillionaire and over 50 other acts. These artists will perform alongside Modest Mouse, Chromeo, Julian Casablancas + The Voidz, Kiesza, Arkells, Joey Bada$$, Tokyo Police Club, DoomTree and many more. This year, BreakOut West showcases will be interwoven with Rifflandia Festival’s programming, bringing together the strengths of both events over one amazing weekend in Victoria.

The combined festival schedule is now available and can be viewed in full at www. rifflandia.com. Two great festivals with one wristband! As of today, the following ticket types are available online at Rifflandia.com, or in person at Lyle’s Place and The Royal McPherson Box Office: Super Pass - $165, VIP Pass - $295 Park Pass $125, Night Pass - $65, Single Day Park Pass - $60 Single Night Pass - $40 The folks at Rifflandia have given us a few passes to giveaway. As it is the 8th year of the Victoria festival the prize will go to the 8th person who emails in the correct answer to this question. QUESTION: How many Victoria area local musicans will be performing at Rifflandia this year? Please send names and answer to editor@cowichanvalleyvoice. com

FINE ART ANTIQUES

FIREARMS & MILITARIA AUCTION SATURDAY, NOVEMBER 21ST, 2015

Consignments Now Being Accepted

Henry Model 1860 rifle Est. $15,000 - $20,000 We are currently accepting consignments of quality modern and antique firearms, swords, medals, militaria, taxidermy, and decoys for our upcoming fall auction For more information, please contact Neil McAllister at (604) 675-2244 or via email at neil@maynards.com

Maynards Fine Art and Antiques 1837 Main St, Vancouver BC V5T 3B8 (604) 675-2228 | 1-800-461-0788 | antiques@maynards.com

www.maynardsfineart.com

Charged Air Lately, I have been seeing someone I used to know a while back. The air around us is charged, ineffable, sparkling, colours brighter, hot and intense. When he says my name, his voice resonates on my bowstrings. At home my mate follows me around, leans close to me, his breath on my cheek; the roses he gave me are rich red, dark green shiny leaves. The other day I jumped in the car and drove for no reason right from Cobble Hill to Sooke and back. There was a bunch of dogs running free out there, wild and excited, panting. I felt like a wild dog myself, full of energy. People gave me knowing smiles. Yesterday, at lunch with friends, sipping wine, we talked of anniversaries, the years we have known each other, our houses, long-term investments, compound interest, marriage. Roses, juicy and lush, crimson like valentines, soft thorns on the stem like stubble on the chin, not sharp enough to hurt my finger, petals tightly furled with a velvet nap; on one petal a tiny fly wiggles his rump in the air. Karen Severson is a writer and visual artist who lives and works in Duncan.

GOLDA’S LITERACY NUGGETS

“You don’t have to burn books to destroy a culture. Just get people to stop reading them.” - Ray Bradbury.

info@gopesto.com I www.gopesto.com

Cow-op.ca – A farmers market meets the internet for convenient year-round shopping!

nline shoppers in the Cowichan region are now able to buy produce from the convenience of their own home via the Cow-op.ca, the region’s first online farmers’ marketplace of locally grown and processed food. Cow-op.ca offers consumers an ever-changing variety of seasonal veggies, fruits, meats, eggs, cheeses, preserves, baking, honey and more all grown or produced throughout the Cowichan Region. The online model is convenient for food producers and customers alike, as the farmers save time and buyers are able to shop from their computer year-round while directly supporting local family farms and businesses. “Anyone will be able to use this service,” explains Jenni Capps, Market Manager for the Cowop.ca. “It is open to families, individuals, restaurants, retailers and wholesalers. We accept Visa and Mastercard, and it will be easy to purchase through our online system. It is a really convenient way for busy families and others who cannot always get to the markets each week to access local foods.” Cow-op.ca is an initiative of the Cowichan Valley Cooperative Marketplace (CVCM) in partnership with Cowichan Green Community. Incorporated in November of 2014, the CVCM is a not-for-profit cooperative guided by a board of members made up of local farmers, business owners and community partners. Funding

for the development of the website was generously provided by Coastal Community Credit Union and Cowichan Economic Development. Cow-op.ca is a complimentary resource to all the other markets in our Valley, intending to offer another great way to access local foods and reach customers the regular markets might not. “Ordering from the Cow-Op helps to strengthen and build our community and to preserve our precious agricultural land,” adds Capps. “Not to mention buying local means buying fresh!” For more information or to start ordering online, visit www. cow-op.ca or contact us at info@ cow-op.ca.

HOW DOES IT WORK? 1. Customers can place orders online each week from Friday 12pm to Tuesday midnight 12am (PST). 2. Producers receive orders Wednesday morning and prepare for delivery. 3. Producers deliver items to The Station (360 Duncan St., next door to the Duncan Garage), Thursdays from 9am12pm. 4. Customers pick up their pre-bagged orders on Thursdays from 3pm-6pm at The Station.

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

Green Living

or kids, picking out a new lunchbox is part of the fun of back to school shopping. Unfortunately most conventional lunchboxes are made of vinyl, also known as PVC, which contains harmful chemical additives such as lead, phthalates, and cadmium. Not what we want to store food in! Fortunately there are many great ecofriendly and fun options available. It makes sense to fill the lunchbox with nutritious food packed in safe, non-toxic containers. Many of us have already made the switch to plastic alternatives, or at least BPA free containers. While they are an expense initially it’s important to consider the impact on both health as well as the elimination of waste created by using quality reusable containers. Some of my favorites are: • Lunchbots makes a great eco-felt insulated lunchbox. It’s also designed to hold Lunchbots stainless steel containers, which they make a large variety of shapes and sizes for everything you’re child wants to eat. • Kids Konserve has a lunch sac made from recycled plastic water bottles and is still BPA, lead, and Phthalate free. They also make a great thermos, perfect size for sending soup or a smoothie as well as stainless snack containers. • PlanetBox offers some innovative ideas with different sized boxes which have stainless trays with compartments to separate food. They come with

fun magnets so kids can personalize their box and are easy to wash as the trays go straight in the dishwasher, however, you’re limited to the filling the compartments so whatever doesn’t fit has to travel separately in their backpack. • So Young makes cute lunchboxes and cooler bags with classic linen exterior with great prints to appeal to kids. • Colibri has reusable snack bags, some even with a waterproof liner, that come in various sizes and colourful fabrics. • Abeego makes really versatile eco flat wraps, made of organic cotton and coated with beeswax they will wrap up a sandwich or fold into a little pouch with built-in clasp to hold smaller snacks. Use in place of disposable wrap and plastic baggies. For beverages I suspect we all have a variety of stainless steel bottles in our cupboards that get used regularly and are fantastic and durable. The other great find I discovered for liquids that I don’t want to put in metal are the Libre bottles. A glass bottle with a durable BPA free poly exterior for protection and a removable tea filter. Originally designed for loose tea but my kids and I enjoy them for infused water, ie lemon, cucumber, or berries. Many of these items are available locally in Duncan at The Community Farm Store. Now if only figuring out what to put in these great containers every day was so easy! Tracey Hanson local mompreneur and owner/operator Clean Choice EcoFriendly Cleaning Services cleanchoicecleaners. com

oes everyone’s dining room look like this (see attached picture) or what?

TIME TO GET THE GARDEN READY TO PLANT

GARLIC! www.dinternursery.ca

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

Summer Harvest Serving local gardeners since 1973

250 748 2023

5km South of Duncan on Hwy 1

DESIGNI NG green A BOUNTIFUL YEAR IN DROUGHT!

What a fabulous return on investment for our health and wellbeing. Recent news points to harvesting drought tolerant vegetables like squash, zucchini and the like are not just great for the diet and a wonderful way to exercise daily (who needs free weights with 10 pound zucchini’s?) but their abundant foliage actually sequesters carbon and adds to the cooling effect of the surrounding area.

Image David Coulson

I know, if you see another zucchini you will die. But have you tried the new ‘spiralizer’ that quickly converts these weapons of mass destruction into instant vegetable pasta and puts it on your plate from scratch in minutes? I even witnessed my anti-green Romanian son- in-law hoover down a plate and remark at the fresh and unique taste. And my uber picky 6 year old grandson could not get enough of it. Of course we had to then make spiralized apple for dessert. What a treat! These new shredders are available locally at Pots and Paraphernalia and come with various cutting heads allowing the quick and simple creation of many pasta style forms for those looking to diet, go gluten free or simply to process the hundreds of pounds of mass that can be created from a 3 meter square patch of your back yard. And drought tolerant is very relevant these days. We may be approaching Stage 4 watering restrictions by the time this article gets published as we have seen along the Sunshine Coast, so perhaps de rigor would be to focus on more drought foodstuffs to replace our browning lawns. Another of my real favourites is the fig tree. With the brilliant sheen and oaklike shape of the leaves this small to medium size fruit tree can be kept again as a feature sun-catcher to minimize the desert like look of your yard, provide shade and in these long summers will yield up to two crops of heavenly orbs. What you don’t see in my dining room photo of just one days harvest is the 40 or so pounds of tomatoes, 30 pounds of cucumbers and additional 45 pounds or so of spaghettini, scaloppini and other varieties of squash unable to fit. All of these self-reliant plants require a good start and lots of heat. The tomatoes of course are not drought tolerant but could

be watered by hand with grey water from your shower or bath. And for a dessert, the ever abundant blackberry or take this berry and create a savory reduction over salmon or any fresh catch for a colourful entre to your grilled slices of squash. Speaking of berries, plant a local table grape to the rear south facing fence of your yard and watch with amazement how little water these succulent bunches require and provide a respite of shade for your neighbor during peak summer months. Trellis over various fruit tree limbs saved from the spring pruning or bamboo poles. For a DIY project while you create your drought tolerant edible garden, consider the tumbled stone pavers available at Hillside Stone and Gravel to place around your various raised beds to help create that ‘heat sink’ that will increase yields by warming the adjacent ground and roots. Now you’ve created an old world room deserving a bistro set of furniture and bottle of award winning Rose` from Unsworth Vineyards. Bon David Coulson appetit!

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

has a staff of 25 that have built throughout the island for over 20 years.

4. The best time to install shrubs, roses and trees is when the leaves have fallen naturally from the plant. An exception should be made for frost sensitive plants. Ask at your nursery about very vulnerable plants.

Plant Perennials Now!

ost of our garden planning and planting is usually done in the spring. But did you know that the autumn is the best time to plant perennials? Here are seven reasons why you should plant your perennials, shrubs and trees in the fall. 1. The ground is still quite warm, which gives the roots a good chance to grow before the winter. In spring they benefit from a strong root system and you’ll immediately see a good result. 2. The Cowichan Valley always has enough rain in the fall so it isn’t necessary to water the plants. In the spring, you are forced to baby the plants much more, since they dry out more quickly, especially if we have another year like this one. 3. Perennials are often combined with spring bulbs. Save time to plant them all at the same time.

5. The biggest advantage of planting in the autumn is that you can immediately enjoy the results in the spring. From March to May, there is already enough work to do. 6. The weather is still very nice to work in the garden. Additionally, you can carry out the new ideas you picked up this summer. It feels like you have a whole new season to enjoy your garden! 7. Many hedges and trees can be dug up and moved in the fall. These plants, when the leaves are fallen, are dormant and can be replanted. Fall planting can start when the summer heat is over and it starts raining. You can plant throughout the whole winter as long as the soil is not frozen. In short, some extra attention for your garden in the fall will give you double pleasure in the spring! Nettie van Wingerden is owner of Neater Plants and Homes

BUILD STRONG KIDS Salus Kindervital Liquid Multi Vitamin

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Feeds the brain Omega 3, Omega 6 and is rich in DHA. www.florahealth.com

SEPTEMBER SPECIAL!

Come and see us at Lynns and enter Back To School draws for healthy gift baskets.

Lynn’s

VITAMIN GALLERY

HEALTH FOOD STORE Village Green Mall, 4-180 Central Avenue, Duncan

250 748 4421 www.lynnsvitamingallery.com

Café Culture in Downtown Duncan!

t less than one square mile in size, Downtown Duncan may not be big, but there is an awesome selection of eateries within the area with over 30 restaurants to choose from! For fine dining there is Hudson’s on First, Bistro 161 and the Royal Dar or for organic, vegetarian fare head to the Duncan Garage Café & Bakery. There is international dining at Danji Japanese Restaurant, Nha Trang Maki Sushi, Sai Thai, and Woodland Chinese Restaurant and there are also several popular and unique coffee spots such as Coffee on the Moon, The Tin Cup and The Twisted Mug Café. Another type of dining experience to enjoy downtown is the kind that smaller communities are able to provide so

well – the one where you go out to eat and are always greeted with a smile (and often by name!) as you slide into a comfortable booth and choose from familiar favourites that take you back to the days before food courts and drivethru’s. If you haven’t experienced the charm of one of our many downtown café’s recently, then it’s time to try (or revisit) one of the following: The Arbutus Café – a local institution with a loyal following located in a heritage building known for its fun, friendly service and great diner food. The Corner House Café - another downtown old-timer, in business for over 40 years, with simple, affordable, good

food and great staff. Lots of regulars and the coffee’s always on! Station Street Café – Friendly and efficient, with great homemade soups and sandwiches. Super prices on good breakfasts too! Jimgerbread Café – a cozy little gem across from the train station on Canada Ave. with an ever-changing and always

delectable daily special. Known for their signature sausage rolls and adorable “jimgerbread” cookies, a great choice for uber-friendly service, excellent food and maybe if you’re lucky a song from Jim! Cherries Ice Cream Parlour – if you love the vintage feel of an old-fashioned ice cream parlour visit Cherries for a cone, a great lunch, or a delicious baked treat. Awesome retro red booths too! Woodland Café – for a steaming buffet table full of tasty Chinese dishes (with timeless décor to match), stop by this unassuming café on Kenneth Street to appreciate and enjoy this family-run business where you are sure to be greeted warmly. Extensive a la carte menu as well. Although not cafes, these two other well-established downtown food providers share that same old-fashioned sensibility by consistently

providing excellent service and quality food for their long-time and loyal customers: Westfalian Bakery known for their wonderful selection of fresh breads and various European delights. If you’re looking for authentic Black Forest Cake, this is the place. Tulip Imports & Delicatessen – soups, sandwiches and a great selection of cold meats and European treats. Be sure to browse their imported giftware too! Great food and good people - this September come savour Downtown Duncan where you’ll find a snack or meal for every taste and budget…all within a few square blocks!

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Q & A with the DBIA (Duncan Business Improvement Area) & Nick & Venka from Authentic Pizza

4 Sunday October m 5k 50km or 12 10am -4pm start & ﬁnish at merridale cider! 360 DUNCAN ST, DUNCAN I 250 597 0097 I WWW.CYCLETHERAPY.CA

DBIA: How long have you been in business? N&V: We opened our pizza place in November 1999, so 16 years in the same location at 41 Trunk Road!

DBIA: Any Q & A with Nick & Venka backstory to from Authentic Pizza opening up your own pizza place? toppings like prosciutto or N&V: We always had passion eggplant. for good food. Our place of origin is Sofia, Bulgaria DBIA: Do you ever get any and the cuisine there is very strange requests for topping unique to every region. If we combinations? If so, what’s had to describe the style of the oddest combination? our food it would be a great Soups • Stews • Croissants • Crepes & more! mixture of Italian, Greek and N&V: Once in a while we get an unusual order like Everything we do is focused on Macedonian. pickles on top of a hawaiian. helping you enjoy the best freshest local & sustainable ingredients. DBIA: What would you like DBIA: What’s your BREAKFAST - LUNCH - COFFEE the good people of Duncan to personal favourite pizza? 171 Jubilee St., Duncan 250 715 1020 know about your pizza? N&V:We like to mix at least N&V: Our pizza is made the 4 cheeses (including feta) old-fashioned way with no oil and slice some prosciutto on and baked on screens – the top after it is cooked. healthiest way! DBIA: What’s the secret to great pizza? N&V: You have to love what you do and do it the way you do it for your own family… with love!

DBIA: What’s your most popular pizza? N&V: The first few years it was pepperoni and hawaiian, but now people like pizzas with more interesting

DBIA: What do you like best about your Downtown Duncan location? N&V: Most of all we like the local people. All of them like to help each other and over the years we feel like part of a big family here in the Cowichan Valley! Thank you all for your support!! Authentic Pizza, 41 Trunk Rd, Duncan

The Crepevine

hen I was asked to write about The Crepevine I was stumped about where to begin, perhaps letting people know we are open later now, or maybe about the terrific Bennyâ&#x20AC;&#x2122;s we serve on Sundays. But what is most on my mind is thanking all of you for the gracious welcome Ruth and I have received Downtown. To tell you the truth we were hesitant coming into the downtown core, as it can be a tough place to start, especially with so many terrific restaurants close by. It was Ruth who convinced me that if we stayed true to our philosophy and used the best ingredients we could afford at the best price we could muster that all would be fine â&#x20AC;&#x201C; and sure enough she was right as you

all started coming in and better yet, telling your friends about us and in the end that is all a restaurateur can wish for. We are constantly changing and adapting our menus and starting in September we will have wonderful comforting dishes for you to enjoy in the evenings. So from both of us a heartfelt thank you!! And please keep telling your friends about The Crepevine!

Fall Painting Workshops

Beginning September 26, 10am - 3pm $125.00 Learn everything you need to know to give your furniture new life! Call Embellish! to register 250 746 9809

Submitted by Daniel Vandenwildenberg

Book Signing at Alderlea Farm

hen Nathalie Chambers and her husband, David, first took over Madrona Farm, 27 acres on southern Vancouver Island with a deep history, they never thought their smallscale agricultural business would blossom into an international political act. As pressures from heirs, land developers and industrial farmers grew alongside their rows of organically produced food, the Chambers took action. Considered by many to be revolutionary and by some to be rebellious, their story opened many eyes to the future of food. Saving Farmland introduces readers to stories of lost farmland and bees saving lives. It shows how sustainability, ecosystems and biodiversity transcend the paradox of our own, manmade losses. It describes overcoming obstacles, choosing models, identifying vital farmland, building community and fundraising. Concluding stories of commonly shared land, international trusts, regained farmland and several heroes provide ongoing inspiration. The book shows a way to protect farmland in the absence of political policy or the ALR (which has been dismantled). So it is a way to remove farmland out of private ownership and place it into trust with a land trust. This practical book teems with fascinating history and facts. Saving Farmland will help us all support local farming and sustainable land development so we can indulge in good eating—forever. Nathalie Chambers has a diploma in Restoration Ecology from the University of Victoria and has studied Conservation Finance at Yale University. She is a professional fundraiser and the founder of

both the Chef Survival Challenge Inc., a fundraising event that channels proceeds to farmland conservation, and the Big Dream Farm Fund, which directs funds towards farmland acquisition and sustainable farming education initiatives. Nathalie and her husband, David Chambers, live and work on Madrona Farm, where they grow more than a hundred varieties of produce yearround for over 4,000 regular customers, including numerous wholesalers and local restaurants. Monday, September 28, Alderlea Farm Noon & 7pm.

Cari herself embodies those qualities, in both her powerful singing voice and in her essential being. Magnolia is a journey through geographical space - there are songs in several different genres and languages - as well as space, in the transcendent sense of the word. Award winning musicians Miles Black, Richard Moody, Adrian Dolan, Quinn Bachand and producer Jobe Baker are musical arborists and alchemists who serve as doulas to Cari’s vision. Magnolia has been nominated in the category of Best World Music Album for the 2015 Western Canadian Music Awards, which will be held in Victoria September 17-20, 2015.

Cari Burdett, Magnolia Nominated for Best World Music Album

agnolia trees, and their massive, magnificent blossoms, are considered by many to be one of the wonders of the natural world. Magnolia trees are strong, tall and stunningly beautiful. Small wonder that Cari Burdett’s debut album goes by the same name, since

Cari is considered by many in the Valley to be a life changing and healing musical force in their lives. As teacher, performer and strong community builder, she is a Cowichan treasure for whom we can all feel proud. Cari, Magnolia and her ongoing gift of Joy Through Music elicit no less than a full bodied shout from the heart, summed up perfectly by the Zulu term Ubuntu: “I am because we are!” Check out Magnolia on cdbaby and www.cariburdett.com.

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The Chemainus Theatre Festival presents a masterful tale of meddling and mischief – Jeeves Intervenes debuts September 11!

he Chemainus Theatre Festival revives two beloved characters in their fall production, Jeeves Intervenes. The comedic play by British author P. G. Wodehouse, is a story of folly between the doddering Bertie Wooster, and his save-the-day valet, Jeeves. Devotees and newbies to the Jeeves series can partake in this hilarious caper from September 11 to October 3. Tickets are available now at 1-800-5657738 or chemainustheatre.ca. The Jeeves series has a notable history that includes thirty-five short stories and ten full-length novels, first published during periods of economic depression, war, and political and social upheaval. Its popularity has endured, spanning generations and appealing to fans of all ages who enjoy its universal theme of camaraderie, wacky tales of mischief, and mashup of modish slang, shrewd insinuations, gratuitous abbreviations, bewildering metaphors, and delightfully lavish description. Jeeves Intervenes follows the classic Wodehouse style. Confirmed bachelor Bertram Wilberforce Wooster and his old school chum Eustace Bassington-Bassington are determined to avoid their high-society fate. “Bertie” is facing an arranged marriage to Gertrude, while “Basie” is looking for any way to escape

Valleyview an unwanted job in India (and instead win Gertrude’s hand at the altar). In desperation, they enact an outrageous ruse to dodge the meddling Aunt Agatha and Uncle Rupert. However, as their plan spins wildly out of control only the quick-witted manservant Jeeves can rescue the men from their unfortunate futures. “Wodehouse’s writing is brilliantly creative”, says director Ian Farthing. “He mixes reality and absurdity into a delightful story that reminds us of our own loving and quirky bonds with friends and family.” The cast of Jeeves Intervenes has expertly honed the delivery of the script and physical comedy. Returning to The Chemainus Theatre Festival are: Director Ian Farthing, Warren Bain as Bertie Wooster, Bernard Cuffling as Jeeves, Brian Linds as Sir Rupert, and Barbara Pollard as Aunt Agatha. New to The Festival are: Olivia Hutt as Gertrude, and Seth Little as Eustace. Behind the scenes production of Jeeves Intervenes is

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begins September 11 at The Chemainus Theatre Festival, and the gags keep coming at evening and matinee shows until October 3. Tickets are available now by calling the Box Office at 1-800-565-7738, or online at chemainustheatre.ca.

spectacular new vision of Indian music and dance is coming to Cowichan. Legendary musician Rahis Bharti is bringing his incredible ensemble of musicians and dancers to the Cowichan Performing Arts Centre. The Spirit of India is a lavish and colourful show, bringing brass band, classical and traditional Indian music together for the first time. This is Indian music as its never been heard before. The show is Bharti’s Experience the spirit of India dream, and the vibrant in this spectacular feast for ensemble of musicians, singers, and dancers the eyes, ears and soul. has performed to huge singers—lavishly costumed audiences since their inception dancers spin and twirl in in 2012. Whether playing at traditional and contemporary outdoor music festivals or moves. Acrobats, fire-eaters, and lavishly-decorated indoor stages, sword dancers add even more audiences around the world can’t vivid colours and mesmerizing get enough. The Bollywood movement. Astounding acts of Masala Orchestra is made up daredevilry such as standing on of musicians from Rajasthan swords, fire-breathing, and the and northern India who take us spellbinding Snake Charming on a journey from Rajasthan Dance add to the excitement. to Mumbai. It’s a musical Don’t miss this spirited extravaganza with an ensemble celebration of one of the world’s of 17 professional musicians. most fascinating cultures. Songs include traditional The Bollywood Masala Rajasthani songs and hits from Orchestra and Dancers of India popular Bollywood movies. – “The Spirit of India” Friday, Instruments including bass September 25, 2015 / 7:30pm drums, side drums, trombone, Cowichan Performing Arts tabla, dholak, harmonium and Centre Adult: $44 / Senior/ clarinet, contribute to this feast of Student: $38 / eyeGo $5 sound. The music is celebratory, Tickets are available in person at yearning, and tremendously fun. the Ticket Centre, 2687 James St. The Spirit of India is an entire or by phone (250) 748-7529 or theatrical event. The stage online at cowichanpac.ca. isn’t just full of musicians and

Bollywood Dreams:

they might not be as weird as they thought themselves to be. Favouring small, resonant moments over contrived dramatic catharses, Matthews allows the story to build organically to its poignant conclusion. Butterfield is a wonder as Nathan, and the always superb Hawkins is a force of nature as Julie. Warm, sensitive and compelling, A Brilliant Young Mind is about more than connecting numbers – it’s about connecting hearts.

Reel Alternatives Monday Movie Nights Are Back!

“F

or most of us, equations are just a means to an end. But for teenage math prodigy Nathan (Asa Butterfield, (Hugo, The Boy in the Striped Pyjamas), they were a way of life. Diagnosed as being on the autism spectrum when he was a little boy, Nathan has always struggled to relate to people, even his ever-loving mother Julie (Sally Hawkins, (Blue Jasmine, Happy-GoLucky). Numbers (especially prime ones) are the only things that make sense to him. But when attentive teacher Mr. Humphreys (Rafe Spall) takes an interest in Nathan’s talents, doors begin to open. Mr. Humphreys’ unorthodox teaching methods soon help Nathan land a spot in Great Britain’s team at the International Mathematics Olympiad in Taipei, where, under the blustery guidance of squad leader Richard (Eddie Marsan), Nathan and his fellow socially awkward mathletes (sic) discover that

Monday, September 28, 7 pm. Reel Alternatives shows A Brilliant Young Mind on the big screen at Cowichan Performing Arts Centre, 2687 James Street, Duncan. Tickets $12, Students with card $5 Rows A-C, Cowichan Ticket Centre. Fall series special: Sept. through January 2016 - All five shows for $50, reserved seating. All proceeds benefit Cowichan Valley Hospice services in the entire Cowichan communities. See page 50 for tear-out page of Reel Alternatives full season schedule. Post on your fridge for quick reference of movies and dates all season long. Submitted by Mary Ann Deacon

DUVET COVER SALE! 15% OFF OUR HAND-MADE, ALL-NATURAL DUVET COVERS. Ends September 30. Call 250 924-5679

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Salmon Mushroom Festival

he non-profit Salmon Mushroom Society, Lake Cowichan aims to increase knowledge and awareness of fungi, to protect the valley’s significant fungal environments, and educate the public about safe mushrooming collecting practices while the six First Nations Tribes of the Cowichan Valley promote awareness of the importance of the Cowichan River Watershed and Salmon Culture.

Salmon & Mushroom Festival, September 26 & 27, 10am – 4pm, Centennial Hall, 311 South Shore Rd., Lake Cowichan. Admission $2 children under 12 free, chance to win a Mushroom workshop. Wheelchair accessible. Parking free. SalmonMushroomFestival.com

Dyes made with mushrooms

rtist Rob Kernachan’s subject matter is as wide as all outdoors. An avid kayaker, hiker, and outdoors enthusiast, Rob takes his camera on all his trips. His original, colourful paintings capture the abundant flora and fauna of Vancouver Island. A resident of Saltair, Rob’s favorite inspirational haunts are Strathcona Park, both the east and west coast of the island and the interior of British Columbia.

This Just In 11x14, Acrylic

Rob Kernachan

Rob paints ravens, landscapes, bears, cabins in the woods – in fact, just about everything that identifies life on the west coast – using simple, bold lines and dramatic, contrasting tones. His shapes are organic, complimented with a palette of bold, vibrant, colours. Inspired by his mother, Evelyn Kernachan, Rob started painting lessons at twelve years of age in Chemainus with teacher Edith Harris. His early art education focused on oils. A few years ago he changed to acrylics. “I find it more workable for my needs; I don’t like watching paint dry,” he jokes. Rob’s gentle sense of humour is often reflected in his paintings.

A multi-talented person, Rob is a freelance editorial cartoonist for the Ladysmith Chronicle. He also produced cartoons for the Cowichan Newsleader/ Pictorial before it went out of business. More than 2,000 of his ‘toons’ have appeared over the years, each gives a local perspective of life. Rob’s art and cartoons will be on display for the month of September at Imagine That! Artisans’ Designs in downtown Duncan. Along with his paintings, the exhibition will include a tribute to the former Newsleader newspaper. You can also see Rob’s paintings and cartoons by visiting www.hue-nue-artworks.com

PREMIUM QUALITY, FASHIONABLE AND DESIGNER CLOTHING, SHOES AND ACCESSORIES CALL US TO CONSIGN YOUR FALL ITEMS! CONSIGNMENT BY APPT ONLY 250 743 7802 thesecondhanger@shaw.ca 3541 COBBLE HILL ROAD, In the heart of Cobble Hill

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

By CVAC writer-member, Veronica Scott

m x t w Z C c Z l a w t o e m b s a O e s

Photo by Darshan Stevens

Listen Globally, Play Locally.

What The Heck Is Marimba Anyway?

he vibrant, danceable sound of the Zimbabwean marimba (wooden-keyed xylophone) has spread across the globe since the instrument was first developed in Zimbabwe at Kwanongoma College in the mid-twentieth century. The beauty of Zimbabwean marimba music lies in the way multiple parts are layered together, interacting with each other in response to a series of cues played by one or more members of the ensemble. A Zimbabwean marimba ensemble features bass, baritone, tenor, and soprano marimbas, as well as gourd shakers, or hosho. Other instruments may also enter the mix, from drum set, saxophone, trumpets, and

guitars to Zimbabwe’s iconic mbira dzavadzimu, or ‘thumb piano’. An oral tradition taught without the use of written notation, the Zimbabwean marimba is easily able to accommodate students with no musical background, as well as dedicated percussionists. Ted Wright has been studying Zimbabwean music since 1993, and has been offering marimba classes in the Cowichan Valley since 2007. It’s an exciting way to experience playing music with others within a vibrant musical tradition - why not give it a try? Classes begin mid-September - contact Ted at info@bopoma.org or 250-737-1331 for more info.

African-rooted community music... for everyone!

Fall

Registration NOW ON!

250-737-1331 info@bopoma.org

Zak Stolk Violin Maker

25 Years Experience of Lutherie in the Italian Tradition. Making, repair and restoration of Violins, Viola, Cello, Double Bass, Harp, and all manner of Stringed ALSO offering Instruments. instrument making classes. 250-749-6563

Violin

zakviolins@shaw.ca www.zakviolins.com

ROWAN HAMILTON MEDICAL HERBALIST

Diploma in Phytotherapy, MNIMH, SCS, DTCM

at a healing place...

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Julia Allen MA

Masters Counselling Psychology Registered Clinical Counsellor

Holistic approach to psychotherapyMind, Body and Spirit Weekly blog for insights and personal transformation

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he 100-year-old oneTree grew in the Cowichan valley on a Cobble Hill dairy farm, a farm still active today. Three generations of the Wikkerink family worked the fields, milked the cows , and played on the swing in the big maple, while the tree grew to 25 feet in circumference. At one point there were 4 swings on the tree, one for each Wikkerink son. Front and centre to everything, the maple continued to grow even as it was rotting from the inside. Insects feasted deep within the tree, leaving branches hollow as high as 60 feet in the air. Rotten to the core, it needed to be taken down before part of it fell on the house or a family member. That’s where John Lore, custom Art furniture and local owner of Live Edge Design came in. “I wondered, “What can one Tree mean to a community? Besides honoring the tree and celebrating its life, I wanted to see how much beauty and value could be created from one salvaged Bigleaf Western maple tree. So now we had the tree, we needed the artisans.” 44 wood artisans, including 14 from the Cowichan Valley, answered the call and are busy dreaming, sanding, carving and otherwise creating Art from oneTree. David Martinello of Mill Bay’s Alternative Woodworks

oneTree Gains New Life was excited by what he says is a “collaborative exercise in shared expression which “focuses (his) creativity towards an abstract figurative sculpture” in the form of Spirited One, an Inukshuk sculpture which will “investigate many grains, stains, and textures found in the oneTree.” Arnim Rodeck of Shama Wood in Maple Bay is one local artisan finding hidden magic in the oneTree as he begins crafting one of his beautiful doors. “What a wonderful project in which you get to meet a network of talented artisans and the honour to lay your hands and tools onto this so properly labelled oneTree. Now the challenge is to add to this interesting and beautiful story the tree already brings. Perhaps the opportunity to craft a piece that not only shows what we normally might not see, but also sculpture a piece that inspires us to think of things we might forget in our busy modern lives.” Images: Left Arnim Rodeck Shama Wood and John Lore Live Edge Design oneTree Robert Bateman Centre. Right: oneTree Maple, Cobble Hill c. 1970 Submitted by Christine Fagan, Live Edge Design

have been noticing a recurring theme in my counselling work: more and more people are feeling called to be creative. There is a longing to paint, sing, make music, and tell stories. And then there is a block: “I can’t make a living being an artist,” “I don’t have the time,” or “I’m not talented enough.”

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In his book, “The Master and his Emissary,” psychiatrist Iain McGilgrist explains the differences between the left and right hemispheres of our brains. You can watch an animated, condensed version on YouTube, “The Divided Brain.” While the left side is interested in fixed, isolated, abstract facts, the right hemisphere pays attention to the whole, interconnected, living world. He suggests that over the last 500 years, our Western society has increasingly privileged the left hemisphere and silenced the right. So we find ourselves in a world obsessed with technology and economic growth at the expense of relationships, justice, and ecological health. I wonder if this collective yearning to express through art is a quiet call from the right hemisphere. And I wonder if we paid attention

Dr. Fei Yang( Dr.TCM, Reg, Ac)

Traditional Chinese Medicine

“Let go of old and welcome the new.” 250-733-2917 www.drfeiyang.ca

to it, and painted, danced, and sang, despite our fears, if we would bring more balance into our world. Our society desperately needs to evolve, and I believe that reinstating the role of the right hemisphere is part of the answer. From its perspective, we are all connected: each person, animal, and element of nature is a subject, not an object to be exploited. As we head into the fullness of late summer, I encourage you to explore the intelligence of the other half of your brain. Heed the invitation from your inner artist and create, simply for the sake of creating. And then share it! Swarn Leung, Registered Clinical Counsellor, works with individuals and couples in her Duncan office.

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EYE ON Shawnigan

From September 1-20 look for the scarecrows. Visit scarecrowtrail.ca for more information.

Take A Trip On The Scarecrow Trail 2015 Find your favourite and vote! From September 1 - 20 look for unique scarecrows around the village and lake. For the third Scarecrow Trail each scarecrow will reflect businesses, heritage or a special cause. The scarecrow with the most votes wins all the registration money collected for their Charity of Choice.

we can put you on the map (to be published in the FOCUS). Registration forms are available at www.scarecrowtrail.ca. Print it off, fill it out and then take it the the Village Chippery or call to arrange for pick up. When you register you will receive a number to put on your scarecrow for voting purposes. Showcase your business, heritage or a special cause.

Want to be part of the Scarecrow Trail? Register for a nominal fee of $10 so

To vote for your favourite scarecrow pick up a ballot at the Village Chippery or go online www. scarecrowtrail.ca to vote electronically. Complete ballots will be entered into a draw for $100 Shawnigan dollars.

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

Rachel Allen 250 882 4198

Reiki Practitioner Animal Communicator

Winners will be announced on September 21 at the Shawnigan Lake Business Associationâ&#x20AC;&#x2122;s AGM held at Camp Pringle. Ballots and maps will be available by September 1 at the Village Chippery. Shawnigan Scarecrow Trail 2015 ~ Be a Builder. Be a Voter. Be Both sponsored by the Village Chippery

Blue Tree Creative Custom made wood signs starting at $25

by Bonnie Tytel bluetreecreative@gmail.com 250-507-6922

See you at the Shawnigan!

amaskar is the placement of the palms together in the form of a reverent greeting or prayer and signifies honourable respect. This hand position is used all over the world to express compassion, acknowledge spirit and support harmonious connection while interacting with all relations. From the yogic perspective and the science of mudras (yoga of the hands) we discover that specific hand positions affect the whole body. Holistically the left represents feminine or yin aspects of life including receptivity, the moon, night, and winter. The right represents masculine or yang aspects of life such as action, the sun, daytime, and summer. When we bring the hands together we unite the dual and interdependent forces of nature, such as past and future, within our consciousness. Bringing the hands together in prayer has even been proven to rebalance the body’s biochemistry affecting one’s relationship to duality, aversions and cravings. Amazing!

yoga for wellness over the heart with conscious, slow breathing. Focus on the location where one hand ends and the other begins and feel the line between them blur as they join forces. Explore the practice of harnessing presence as you unite your hands. With my hands together I smile and bow to you now.

All proﬁts made at Cedrick’s Coffee House in Crofton will be used to support education, healthcare, medical services and clean drinking water for thousands of children facing challenging conditions through the Kids International Development Society

When too many threads of focus are running in different directions in your mind, shift your energy and mindset by bringing your hands together Christy Greenwood, of the Forest Yogini Collective in Cowichan, is a BodyTalk Practitioner, Healing Artist and Rewilding Dance Facilitator offering massage therapy, medicine sessions and online journeys. www. christygreenwood.ca

BE COOL... GET OUT ON THE WATER

5Rhythms® Moving Meditation: Dancing Through The Waves Of Life

lowing, Staccato, Chaos, Lyrical, Stillness. That’s the pattern - the Wave - we dance through in 5Rhythms: a meditation where we get to move! That looks like a friendly, relaxed dance party!

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5Rhythms doesn’t really need an introduction. If I could lead you into a Wave right now, you’d understand the moods in the music and in your body’s responses. We know the 5Rhythms in our bones, our histories, and our daily experience, because every process we live through moves in these natural phases: something arises, takes form, grows strong, comes to a new resolution, and fades away. Things come and go. Dancing 5Rhythms is a powerful way to commune with this fact: to meet it halfway, and simply let it happen, on a dance floor. Wherever 5Rhythms happens - Berlin to New York, Australia to Duncan - we simply dance through this Wave. We get used to allowing the shapes and speeds of the movements that arise. We pay attention. We breathe down into our feet and let them move.

let the body lead: we move, free-form, just faster than we can think. We put ourselves into motion and let the creative fuel that arises feed the fires of our awareness. You need absolutely no dance experience to join 5Rhythms, and there are no steps to learn. My invitation to you is: come dance your own waves, your own way. I’m so excited to offer weekly Thursday evening classes at the gorgeous Quw’utsun’ Centre in Duncan, and twice monthly family dances on Sunday mornings at The wonderful HUB at Cowichan Station. There’s more information, and ways to reach me directly, at chantellfoss.com.

Chantell Foss is an accredited 5Rhythms® teacher. chantelloss.com

There are many ways to meditate - to become a creative force, to awaken to this moment and our aliveness. In 5Rhythms we

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BREAKFAST - LUNCH - COFFEE 171 Jubilee St., Duncan 250 715 1020

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

Know Your Otters Lsst month we incorrectly identified a sea otter as a river otter. Reader Ronda Murdock, kindly offered to educate us and reders on the differences and where they can be seen. Thanks Ronda!

here are two distinct separate species of otters in British Columbia; river otters (Lutra canadensis) and sea otters (Enhydra lutris). Contrary to common belief, there are no sea otters (Enhydra lutris) on East Vancouver Island. In British Columbia, sea otters are only found on North Vancouver Island (Broughton Archipelago), the West Coast of Vancouver Island down to Barkley Sound and the central coast, near Bella Bella. Currently there are no sea otter populations on South and East Vancouver Island, Gulf Islands or Vancouver. There are considerable differences between sea otter and river otter. Sea otter is the largest member of the weasel family. Sea otter inhabit coastal kelp beds and found in the ocean and are rarely seen on land. River otter swim in rivers, streams and the ocean. They nurture their young on land as well as live in the ocean where they forage for food in quiet bays and river estuaries. The river otter has a broad, flat head and a longer neck, eat fish, shellfish, birds and small mammals. With webbed feet, River Otter

large lung capacity and the ability to shut off circulation to some parts of their bodies, otters are well adapted for diving, and can remain underwater for up to four minutes. Trapping of river otters for their fur occurs today, in areas with stable populations. Due to sea otters being hunted to extinction during the sea otter fur trade along the B.C. coast from approx. 1780-1860 , the current B.C. Sea Otters are descendants of 89 Alaskan Sea Otters that were relocated to the west coast of Vancouver Island from 19691972. As of 2003, there were approximately 3,000 sea otters in British Columbia. The population increase in B.C. has slowed in recent years because some parts of the population appear to be at equilibrium. Sea otters are commonly seen in large groups, while river otters rarely occur in groups larger than a single family which may include 3-4 young. Sea otters usually have a single pup, born in the water. River otter pups (3-4 in number) are born on land. Sea Otters are one of few toolusing mammals; sea otters use rocks to break open their food. Sea otters are classified as “threatened” by the Committee on the Status of Endangered Wildlife in Canada (COSEWIC). Therefore, sea otters are no longer hunted, and are the subject of recovery initiatives. Oil spills are a major threat for both types of otter, since oil can penetrate their fur and cause Sea Otter

Rob’s Lighthouse Eatery & Art Gallery Fresh, friendly, affordable and pet-friendly! OpenED Daily 8am-6pm Heated patio or take out

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Dine In on our heated patio or Take Out! Cowichan Bay hypothermia. submitted by Ronda Murdock

Denise McLean

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250 597-7DOG www.luckydogubath.ca By Bonnie Tytel

Blue Tree Creative

Custom made wood signs starting at $25 Hand painted on pallet wood or cedar bluetreecreative@gmail.com I 250-507-6922 FB: Blue Tree Creative by Bonnie Tytel

Friendly Neighbourhood Painting Helping you improve your space Serving the Cowichan Valley

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Eric Stiwich 250.709.2680

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Coming of Fall, means a time for reﬂection as our nature changes to a new Season. Meditation Thursdays at Nichiren Peace Center, 7 PM

The latest hot spot... Dogs are just amazing. They aren’t angels with fur, or perfect love made real. They are dogs and that is amazing all by itself. Dogs are flawed and unique. They are vulnerable and resilient. They have more in common with us than we want to admit. They can be crabby and argumentative. They can manipulate and problem solve. Dogs deserve more credit than we give them for being able to grow and adapt.

Dogs are complex creatures with an amazingly complex social structure. It’s not alpha, it’s more like any extended family that is fluid. Constantly flowing and shifting as moods and hormones change. Maturity takes time and lots of experiences. To me they are not fur babies; they are whole sentient beings. Dogs will work with us because they want work with us. It’s hardwired. Sure, there are problems, but all of us have problems. We learn from trials, not from indulgence. Helping your dog through those trials is where confidence and maturity come from; for both of you. Dogs are our companions, our colleagues, our mentors, and our groupies.

Dogs feel jealousy, grief, disappointment, and love. They feel embarrassment, desire, empathy, and joy.

Dogs are amazing because they are dogs; and that is enough.

They are endlessly patient with us. They communicate like crazy and we are usually oblivious to what they are trying to say, yet they keep trying.

Debbie Wood is currently studying animal naturopathic health and is certified through the American Council of Animal Naturopathy www.luckydogubath.ca

And they wait. They wait for our return, they wait for meals, and they wait for walkies. They wait for us to wake up, and they wait for us to go to bed. (It is a rare dog that will wait when the gate is left open, but given the opportunity, a dog will come home.)

A Day of Meditation Saturday 19th September Retreat INFO: 250. 710. 7594 or peace@viretreats.com

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

Give School Lunches An Eco-Upgrade Before we dive in today, let’s just take one final moment to savor the freedom and excitement of summer. Late nights, impromptu trips to the beach, vacations... the list goes on. For most everyone, the transition from summer into fall means “falling” back into a routine. This is especially true for anyone with kids who are going back to school! Back to school. That bittersweet time where the joy of having someone else looks after your kids quickly becomes a scramble to keep up with the flurry of activities. Often, little time is left to give much thought to things like school lunches. However, with just a little bit of planning early on in the school year, good habits can be formed that will ensure lunches stay as eco-friendly as possible. Of course the three biggest culprits that lead to wasteful lunches are packaging, packaging, and packaging! Paper bags, plastic bags, and individually wrapped convenience foods can quickly add up to an impressive amount of material. Instead of brown bagging it, invest in reusable lunch bags or boxes. One new product that is catching on is the Japanese style bento box, with interchangeable little containers inside that are fun and eco-friendly at the same time!

containers or at the very least bags can be reused multiple times instead of just tossing them after holding a few crackers for a morning. Individually wrapped snacks can be replaced with whole fruit, or snacks can be bought in bulk and sent to school in reusable containers. And what about drinks? For bottle, cans or juice boxes, start a little returnit program of your own at home: have your kids return the containers to you in order to get another one the following day (hey, they can still drink from the fountain at school!). Then, make sure to return those drink containers to one of our Island Return It locations. Or, invest in a stainless steel thermos or water bottle that can take a little abuse over the years. Finally, it’s time for the secret weapon: leftovers. Toss them in a container when cleaning up from dinner each night and BAM, you’ve got a readymade lunch with no excess packaging and zero effort. Worried about using too many plastic utensils? Just go to the thrift store and buy a bunch of cheap cutlery. Problem solved.

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250 737 1484

Helping animals and people find balance.

Rachel Allen Tellington TTouch

250 882 4198

Reiki Practitioner Animal Communicator

BeingsInBalance@gmail.com

This list could, of course, go on. But at the very least hopefully your lunch packing habits will be just a bit more on your radar this year. And if you ever have any questions about recycling or green living in general, don’t hesitate to visit our Facebook page. Facebook. com/IslandReturnIt Sophy Roberge is the Marketing Manager for Island Return It Recycling Centres.

Plastic snack bags can be replaced by reusable

he Cowichan Valley Film Society is excited to present our 4th Annual Travelling World Community Film Festival. This is BC’s largest social

justice film festival that has successfully run in Courtenay for over 20 years. There is a fantastic line-up of 27 thought-provoking documentaries, focusing on environmental and social justice issues both locally and further afield. The film topics this year include tarsands and pipelines, food security and seed saving, youth empowerment in India, healing with music, de-commissioning US dams, direct trade coffee, food waste, the beauty of the Salish Sea, hemp as a sustainable solution, tribal canoe journey, reclaiming

4th Annual Travelling World Community Film Festival farmland in the desert, surviving Apartheid, differently-abled filmmaking camp, and creative reusing/ recycling in Madagascar. These films will educate, entertain and inspire. The festival takes place at the beautiful VIU Cowichan Campus, screening films in four state of the art classrooms Friday 7:30 pm to 9:30 pm and Saturday 1:00 pm to 9:30 pm. The concession will include home-made organic baked goods and soups, locally picked fruit and coffee and tea. Festival tickets are $10.00 for a full festival bracelet for October 2 & 3 and will be available at the door. There will also be an opening night fundraiser and film screening at Cherry Point Vineyards, on Thursday, October 1st at 7:00 pm. The film is “Connected by Coffee” and

follows two North American coffee roasters on a journey across Central America to connect with the people who grow their coffee and to learn about fair trade, cooperatives, organics and the conflicts involved. Complimentary coffee themed treats, coffee cupping and discussion with local experts from Drumroaster and Level Ground to follow. Cherry Point wines will be available for purchase throughout the evening. Opening night fundraiser tickets are $15.00, available at Cherry Point Winery or by calling 250-597-3405. Film festival runs October 2 and 3 at VIU Cowichan Campus, screening 26 more films. For 2015 film schedule please see page 52 -53. www.cowichanvalleyfilm.ca

Above All Else Director: John Fiege; Executive Producer: Daryl Hannah An intimate portrait of a group of landowners and activists in East Texas who take peaceful direct action to stop construction of the Keystone pipeline. Risking financial ruin, personal safety and their families’ security, these unforgettable people become an exploration of the human spirit and a window into how social change happens. All The Time In The World: Disconnecting To Reconnect Director: Suzanne Crocker; Story Editor: Nettie Wild A couple leaves their jobs and takes their children (ages 10, 8 and 4) to live in a small cabin in the Yukon wilderness with no road access, electricity, running water, Internet, TV or phone. This familyfriendly film explores the idea of disconnecting from our hectic, technology-laden lives in order to reconnect with each other and our natural environment. Alive Inside Director Michael Rossato-Bennett A joyous cinematic exploration of music’s capacity to reawaken our souls and uncover the deepest parts of our humanity. The film chronicles the astonishing experiences of individuals who have been revitalized through listening to music and how its healing power can triumph where prescription medication has failed. It offers illuminating interviews with neurologist and author Oliver Sacks and musician Bobby McFerrin, among others. American Revolutionary: The Evolution Of Grace Lee Boggs Director: Grace Lee Grace Lee Boggs is a 99-year-old Chinese American writer, activist, and philosopher who has devoted her life to vital thinking and social movements. From labour to civil rights, to Black Power, feminism, the Asian American and environmental justice. Angela Davis, Bill Moyers, Danny Glover and others help shape this story. Becoming Bulletproof Director: Michael Barnett Joy and persistence triumph over adversity in this award-winning documentary about a diverse group of differently-abled people who

come together in a camp every year to make a movie. This life-affirming film has much to teach us about embracing the great diversity of humanity. Bringing it Home Directors: Linda Booker & Blaire Johnson A father’s search to find the healthiest building materials leads him to build the first hemp house in the US. Although industrial hemp provides the raw materials for thousands of sustainable products and could reduce deforestation, it remains off-limits to almost all US farmers. The film tells the story of hemp, past, present and future, and a global industry that includes textiles, building materials, food products, bio-plastics, auto parts and more. Coastal Tarsands: Journey to Deleted Islands Filmmaker: Richard Boyce A cinematic kayak journey along BC’s north coast where Enbridge wants to bring Alberta bitumen by a pipeline. The filmmaker takes us to the maze of islands and narrow passages that were deleted in Enbridge’s advertising campaign video. Hundreds of supertankers loaded with millions of barrels of bitumen will have to navigate through these islands if the project proceeds. The film looks at the coast, its natural features, weather, currents, wildlife and the people who live there. DamNation Directors: Travis Rummel & Ben Knight This powerful film odyssey across the US explores the change in attitude from pride in big dams as engineering wonders to the growing awareness about the life and health of our rivers. Where obsolete dams come down, rivers bound back to life and help to preserve tribal customs, recover fish stocks, revitalize waterfronts, improve recreational opportunities and render watersheds more resilient to climate change. Majestic cinematography. A Dangerous Game Director: Anthony Baxter The sequel to Baxter’s award-winning documentary You’ve Been Trumped!. It is about the environmental, cultural, historical and human costs of golf and documents the stories of people and communities in Scotland, Croatia and the US who are standing up against developer tycoons like Donald Trump.

4th Annual Travelling World Community Film Festival Defensora Director: Rachel Schmidt The story is set in the lakeside community of El Estor in Guatemala where a nickel mining company has operated for over 50 years. The film takes audiences into the lives of those who struggle to reclaim their ancestral lands and seek justice in Canadian courts for alleged human rights violations. “Defensora is a deeply moving testimony to incredible courage and a shining tribute to the human search for justice.” Food Stamped Shira and Yoav Potash An informative and humourous documentary following a couple as they attempt to eat a healthy, well-balanced diet on a food stamp budget - roughly one dollar per meal for a week. Through their adventures they consult with members of US Congress, food justice organizations, nutrition experts, and people living on food stamps to take a deep look at America’s broken food system. How a People Live Director: Lisa Jackson The Gwa’sala and the ‘Nakwaxda’xw First Nations people lived as two distinct groups along BC’s northwest coast. In 1964 the Canadian government forcibly relocated them from their traditional territories and crowded them together into a few houses with no potable water. When they returned to their villages to retrieve their possessions, their homes had been

burned to the ground. Candid and moving interviews, striking archival footage and a visit to their stunning homelands portray a journey of healing. This is a powerful story about a people’s reconnection with their land and culture and a journey of healing and rejuvenation of their community. Just Eat It: A Food Waste Story Filmmakers: Grant Baldwin and Jenny Rustmeyer After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, the filmmakers pledge to quit grocery shopping and survive only on foods that would otherwise be thrown away. In a nation where one in 10 people is food insecure, the images they capture of squandered groceries are shocking. Koch Brothers Exposed Director: Robert Greenwald Billionaire brothers Charles and David Koch have spent hundreds of millions of dollars to influence US politicians to pass laws in line with their extreme ideology. Kochfounded groups masquerading as grassroots organizations have poured millions of dollars into campaigns targeting environmental protection. They have financial interests in the tar sands and generously fund right wing think tanks such as the Fraser Institute and climate change deniers. The Malagasy Way Director: Lova Nantenaina The people of Madagascar pride themselves on producing things out

of nothing; tires made into shoes, oil lamps made out of light bulbs, wheelbarrows from scrap metal. The film venerates the family business, the clever artisan, the resourceful craftspeople and those who possess the ability to create using everyday objects. The Malagasy Way is a poetic, music-filled and proverbpacked lesson in creativity, ingenuity and resistance. The Man Who Stopped the Desert Director: Mark Dodd The Sahara Desert began to creep southward into the forests of tropical Africa and by the 1980s the region suffered from regular droughts and starvation. People fled to the cities and many villages became deserted. One farmer decided he would remain. By adapting an ancient farming technique known as Zai, he began to grow crops on previously abandoned land. He faced opposition to his techniques and many thought his ideas were crazy. Over time, his successes became legendary. Marmato Director: Mark Gieco Marmato is a town with over 500 years of mining history where gold is mined in traditional ways by men who risk their lives daily in return for modest pay from local businessmen. When the Colombian government opens the mining industry to foreigners, hopes are high for better employment. But a Canadian company, Medoro, buys up 88% of the mines in the area and initiates open-pit mining that entails mass relocation of homes and, eventually, extensive layoffs. Filmed over six years, Marmato is a beautifully shot portrait of the lives of some of the miners who confront and defy Medoro.

On the Side of the Road Filmmaker: Lia Tarachansky Tarachansky grew up in Israel’s largest settlement, Ariel. When the second Intifadah broke out in 2000 her family moved to Canada where, for the first time, she met Palestinians and heard their stories. In this film, she looks at Israelis’ collective amnesia of the fateful events of 1948 when the state of Israel was born and hundreds of thousands of Palestinians became refugees. In 2009 the Israeli government proposed a law that forbade mourning this history. Attempting to shed a light on the country’s biggest taboo, she is met with outrage and violence. Open Sesame: The Story of Seeds Director: M Sean Kaminsky Approximately 90 percent of the fruit and vegetable varieties that existed 100 years ago no longer exist today. Corporate-owned seed accounts for 82% of the worldwide market. Many heritage grains are near extinction. Open Sesame follows the challenges and triumphs of seed activists as they work to save this precious resource. Reaching Blue: Finding Hope Beneath the Surface Filmmakers: Ian Hinkle and Andy Robertson An oyster farmer, a writer and an ocean scientist share their thoughts about a coastal way of life under threat, where stories from our past give the inspiration to face the challenges of the future. Twentytwo cinematographers contribute beautiful imagery from deep-sea submarines, advanced ocean research vessels and drone cameras, to expose the changes our coastal waters face.

The Revolutionary Optimists Director: Nicole Newnham & Maren Grainger-Monsen This film draws us into the world of two 11-year old girls living in Calcutta’s slums --one labouring in a brick-making operation, and a dancer about to accept early marriage to escape her abusive family. Lawyer turned changeagent, Amlan Ganguly, empowers them to transform their own neighbourhoods and lives as they organize to get clean water, go to school, reduce malaria infections and learn to dance. The Secret Trial 5 Director: Amar Wala A sobering examination of the Canadian government’s use of security certificates, a Kafkaesque tool that allows indefinite detention without charges, based on evidence not revealed to the accused or their lawyers. Through the experience of five such detainees and their families, this timely film raises poignant questions about the impact of the “War on Terror” and the balance between security and liberty. Shameless Propaganda Director: Robert Lower The filmmaker’s take on the boldest propaganda effort in Canadian history (1939-1945) in which founding NFB Commissioner John Grierson saw the documentary as a “hammer to shape society”. Using only NFB films and still photos from that era, Lower recreates the picture of Canada they gave us and looks for the Canada we know today.

anti-apartheid activists in South Africa, he was imprisoned in solitary confinement, tortured and forced into exile. In 1988 a car bomb set by South African security forces cost him his right arm and the sight of one eye. “If we achieve democracy, freedom and the rule of law that will be my soft vengeance” he mused. After the release of Nelson Mandela, Albie helped write the new constitution and was then appointed as one of the first judges to the new Constitutional Court. Tribal Canoe Journey Filmmaker: Ed Carswell This film captures a rare event that happened in 2014 on a warm July evening in the K’omoks Estuary, BC. As part of the annual Tribal Canoe Journey, massive dug-out canoes arrived in the estuary and were invited ashore by Chief Rob Everson and the K’omoks First Nation. The canoe journey tradition was revived in 1986 and now sends a strong message to preserve culture, language, and our coastal waters. The Voice of the Seeds Director: Rodrigo Otero Heraud Andean farmers eloquently express their feelings towards their seeds which they have been nurturing for several thousand years. As one campesina says, “Seeds have perennial, eternal life, we sow them for food year after year but we retain some to keep life going on endlessly. GMOs seem to me like genocide”

Soft Vengeance: Albie Sachs and the New South Africa Director: Abby Ginzberg This is an inspiring film about Albie Sachs. As a lawyer defending

www.cowichanvalleyfilm.ca

VIU Room 140

VIU Room 240

VIU Room 250

VIU Room 255

Fri 7:30 pm

Reaching Blue & Becoming Bulletproof

Koch Brothers Exposed

A Dangerous Game

Above All Else

Sat 1:00 pm

All the Time in the World

American Revolutionary

Marmato

On the Side of the Road

Sat 2:35 pm

Coastal Tarsands: Journey to Deleted Islands

Shameless Propaganda

The Man Who Stopped the Desert

Food Stamped

Sat 4:00 pm

Tribal Canoe Jourey & How a People Live

The Voice of the Seeds

Defensora

Revolutionary Optimists

Sat 5:15 pm

Alive Inside

Bringing it Home

Open Sesame

The Malagasy Way

Sat 7:30 pm

Just Eat It

DamNation

The Secret Trial 5

Soft Vengeance

FCOWICHAN TRAVELLING FILM FESTIVAL SCHEDULE

OCTOBER 2 & 3

VIU CAMPUS

elcome to the longest federal election in modern Canadian history! While that fact will make many groan, it is nonetheless an opportunity to build momentum for change. One Cowichan recently did a survey of our supporters about the election. While the results weren’t scientific, they did find a whopping 94% of people saying that “it’s time for a change.” What does change look like though? That’s where it gets interesting. Our federal riding boundary has been altered, along with dozens of other ridings across the country. Our riding now excludes Ladysmith to the North, but includes Langford to the South, and runs all the way out to Port Renfrew to the West. If you run the 2011 election results from the neighbourhood level through our new riding boundary, the NDP would have beat the Conservative candidate by just 253 votes. Now, that’s just a snapshot in time. A real poll we did with the company Insights West in May of this year found the NDP beating the Conservatives by 10%, but also found the latter ahead in the older demographic that tends to show up to vote. The Greens and the Liberals are also looking for a better showing than last time, making for a very fluid situation. Unfortunately, for this election we are stuck with the archaic “first past the post” electoral system, where each riding can

New electoral boundaries for Cowichan -Malahat -Langford

Get Active This Federal Election have only one winner, and where one party can therefore win 100% of the power with less than a majority of the vote – last time the Conservatives had 39% of the vote, and just 26% of eligible voters. The good news is that all of the opposition parties are promising to reform our voting system to make it fairer. That’s one great starting point for change, improving our democracy so that Parliament better reflects the will of the electorate. When we asked in our supporter survey what other kinds of change people wanted to see, they weighed in on answers ranging from a fairer economy to better protection of our environment to safeguarding

healthcare. So, a question: what is the positive change you want to see? This election, One Cowichan supporters will be carrying that question to the doorstep in order to engage people in the election and to boost progressive voter turnout. Many see this election as a critical one, and I would encourage you to embrace this opportunity to be active for change. If one of the parties appeals to you particularly, get involved there. If not, we’d welcome you as part of our campaign. Visit OneCowichan.ca for more.

Matt Price is a director with One Cowichan and well known for organizing social change across Canada.

Doug Marsh Custom Carpentry 250 737-1852 doug_marsh@icloud.com

Gates, Fences, Sheds, Garden Beds, Tables, Shelving, Arbours, Pergolas, Chicken Coops, Greenhouses and more!

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

Pig Tales is a new series of pig stories from around the Valley inspired by our local farmers and friends who have shared their captivating, informative and often hilarious experiences with pigs. If you have a short story to share about a drift of piglets, a sounder of pigs or even just one notable pig please email us at editor@cowichanvalleyvoice.com. Wordcount 500 - 750 words.

t’s hard to believe that our family ever questioned having pigs. We had raised several small flocks of laying hens to varying success, but were deliberating about some Berkshire weaner pigs that a local farmer was selling. Although we were eager to experience pigs firsthand, and keen to fill our freezer with pork, we had reservations. The thought of sitting down to a breakfast of homegrown bacon held great appeal, however, there were other factors to consider such as: Would we (two adults and one child) be able to eat these animals once we had raised them ourselves? While surveying the barnyard one day, our then seven-year old son shattered this niggling dilemma by casually referring to the pigs and chickens as “bacon and eggs”. If he could accept the fate of the pigs, then so could we.

Trying to avoid becoming too attached, we decided that we would not name the pigs. Easier said than done. As anyone knows, young pigs are notoriously cute, and, often, anything that’s exceptionally cute will be given a name. Naturally, when there is two of anything similar, there will always be the tendency to differentiate between them, especially adorable pink animals. Despite our intentions, these two nameless pigs soon came to be known as Pushy (the dominant one) and Pointy (the underdog with the pointed white mark on her forehead). During this time, I happened to be re-reading the George Orwell classic, Animal Farm, and was reminded of how clever his fictional pigs were. It gave me pause for thought: Would our pigs try to dominate the barnyard? Would they charge for the open gate? Would they scheme when

Once we witnessed the pigs scooping up hay from a fresh bale, carrying it by mouth into their sleeping quarters, and then spreading it out as if they where laying out fresh sheets for the night.

confronted with the electrical fence? The answer was ‘yes’ on all accounts. Thankfully, some quick farmer reflexes out-witted the pair, and they remained confined to the barnyard, lording over the chickens. We had heard that pigs are smarter than dogs, and it didn’t take long to see some of their distinctive porcine qualities. We were thrilled to discover that their sleeping quarters were meticulously clean. Evidently, they never soil where they sleep, and all their deposits took place outside their shelter in the same location, away from their food and water. It was so easy to shovel up manure and keep their enclosure clean, a fact that challenged the unjust reputation of pigs of being messy. How unfair to these tidy creatures that the word ‘pigsty’ should have such a negative connotation. Once we witnessed the pigs scooping up hay from a fresh bale, carrying it by mouth into their sleeping quarters, and then spreading it out as if they where laying out fresh sheets for the night. Spraying the pigs with a hose in the hot summer sun was particularly entertaining. They would dash about like playful puppies, running away from the water, hiding behind their shelter while eyeing us up, and then sneaking back for another cool spray. Witnessing their playful behavior also taught us the importance of providing a mud for them to wallow in. As their bodies don’t sweat

Pig Tales

like other animals, pigs need to be able to coat themselves with mud to help stay cool and keep insects off. Once again, the belief that all pigs are dirty, slovenly animals was debunked before our eyes. To observe the two pigs rooting around in the field with their snouts was not only a remarkable sight, but also confirmed how resourceful and industrious they are. If there was anything edible to be found, they would find it. In less time than it takes to manoeuver a rototiller out of the tool shed and fill it up with gasoline, these pigs would have overturned a garden bed with their snouts, and still have energy to spare. Who needs a plow when you have a pig? Had we not taken the plunge, we would never have learned what social, inquisitive, and intelligent animals they are. Any false impressions we had about pigs were quickly corrected. Within a few short months, these pigs taught us so much about who they are and what they are capable of, and for that we will be forever grateful. At the end of the day, we realized that a few more pig-like qualities might just make us better humans. Submitted by Heather Lawrence and Michael Adringa

The Spirit of Golf

f you have ever walked a golf course at sunrise or perhaps sunset, with the mists wafting in the still silence, you know what I am talking about when I speak of the “Spirit of the Game”. These precious moments for me are very mystical, where I feel captive in an ancient spell involving both Mother Nature and a game that demands the unparalleled union of the whole Self. For this very reason, I have been absolutely enthralled with this game since 1978 and the journey continues. In my opinion, there is so much more to pursue than perfecting the motion, i.e. golf swing or stroke. Yet, it seems that most focus on this mechanical aspect as the “be all and end all”. Yes, I get it... when you play better you enjoy the game more, however I believe there are different paths to getting to that happy place and enjoying this great game. It’s kind of like the chicken and egg deal, what comes first? All I know for sure is after interacting with hundreds of players on the lesson tee over the past 15 years, the number one observation I have to share is how hard people can be with themselves. The internal dialogue is often muttered out loud and it is quite simply, harsh and unforgiving! I see many players demonstrate a tunnel vision of sorts that is fault finding. Even a great shot is often perceived as “not good enough”. I think this is a human epidemic that reaches beyond this sport, however in golf it really seems to show its ugly face.

So, isn’t it time for a change of perspective? This idea of martyrdom has ran its course, it is high time to make a conscious shift. How about taking the approach of golf being a walking meditation, where 1/ you are present for each shot with attention on intention, 2/ you walk in the awe of the natural elements between shots with gratitude and 3/ you connect with like-minded playing partners on a journey of doing your best. Let’s work on softening our relationship with our golfing self and being more aware of what we are laying down as our belief systems, i.e. neural pathways groove deeper with repetition, from thoughts to habits to beliefs. The funny thing that will start to happen when you drop the self-defeating, is the Spirit of the Game will start to conspire with you...bounces will start to go your way, the cart-girl will round the corner just at the right time, the pace of play will flow, etc., etc. I believe golf is a great teacher, showing us parts of ourselves that need attention. It asks of every player a willingness to listen to the messages from within while connecting to the many possibilities of co-creating a magical dance in nature. Who are you to play small? There is no such thing as a quick-fix. Golf is a journey, be it a single game or game improvement over a lifetime. The joy is in the process and the result will take care of itself. Book Recommendation: There have been some great books written on this subject, however one of my favourites involves soulful golf teacher named Chivas Irons in Golf in the Kingdom, written by Michael Murphy. As a result of millions sold, the Shivas Irons Society was founded. Today, “it provides opportunities to reconnect with the original spirit of the game and present golf as a life-long, mastery-based pursuit that’s ideally suited for personal development and creative expression...” (Shivas.org) Jody Jackson is a LPGA Teaching Professional at Cowichan Golf and Country Club. jodyjackson.com

WEBSITES, EMAILS AND VERBAL LINT By Rick Dennis WITH A LITTLE HELP FROM THEIR FRIENDS: Valley businessman Craig Partridge and partner Jacquie Gardener provide more than food for thought. Together with like-minded companions they have raised eight thousand dollars for the Cobble Hill, Mill Bay and Shawnigan food bank thanks to a charity dance earlier this summer featuring Valley bands The Bratz and Maxwell Smart. And that’s just in 2015 alone. Last year the dynamic duo and friends raised over ten thousand dollars for the CMS food bank. Jacquie tells me Craig has been organizing an annual benefit dance since 2009 “in memory of his friend Ralph Cleasby who died in a tragic car accident on the Lake Cowichan highway on February 10, 2009. Ralph was one of the supporters of the CMS Food Bank and many other charities in the area.” She adds that Craig and local businesses in the area supply the door prizes. In fact, Mr. Partridge personally supplies the trip for 2 to Mexico (door prize) as his donation along with his time. Jackie would like to thank everyone involved in the staging of the dances for making the annual event such a success. “It is such a wonderful charity and we’re so happy that the money helps the folks in the community. We’re already making plans for next year!” I’VE GOT THOSE OLD CROFTON BLUES AGAIN, MAMA: I enjoyed Doug Blondeau’s contributions to the weekly jam session hosted by Brent Hutchinson and Terry Wicks at the Courts Sports Bar in Duncan during the past year (Brent and Terry have since moved their jam to Maple Bay Marina) so I am happy to report Doug now has his own open mic at the Crofton Hotel Saturdays from 3pm - 6pm. Frequent guests have included veteran bluesman Gene Grooms, Gordon Bigham, Mark Winstanley and Rod Fortin and with the addition of the legendary Charlie Wade on percussion, Saturday afternoons in Crofton should be even bluesier than ever. Only five bucks at the door. PS Check out Doug Blondeau and the Third Degree covering some blues classics on Youtube. AND SPEAKING OF THE CROFTON HOTEL: The Sunday afternoon Jazz sessions begin again this month (2- 5pm), curated by local jazz impresario Pat Selman , kicking off Sept. 6th with the PJ Perry trio (featuring Neil Swainson on bass and Oliver Gannon on guitar.) The headliners play from 2 - 4 pm with musicians invited to sit in during the last set. Only ten bucks at the door. Heckuva deal. For more info click on croftonhotel.ca

www.blacksheeppainting.ca

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) This month is a preview of coming attractions because your year ahead is the best time in over a decade to improve your job; and this month your focus on your job becomes strong. This same influence applies to your health. In other words, you will improve your health in the coming year, and this month, you will start some kind of new regime, be it diet or exercise, to boost your health. However, Venus and Mars still put you in party mode. No matter what your age – you don’t look a day over adorable. Taurus (April 20-May 20) Things are heating up for you because so many opportunities to have a good time are on your horizon. You might meet someone new. (Hopefully, you’re not humming Tinder is the Night.) Existing partnerships will become romantic and funloving. In fact, every aspect of your life will become more fun loving, including sports events and playful times with kids. The month ahead is perfect for vacations, social soirées, long lunches, musical performances, the arts and just hanging out with your pals. Gemini (May 21-June 20) This month, your focus is on home, family and your private life. All of you will become more focused on the enjoyment of family and how you spend your private time. Some will improve your home by expanding it or move into bigger digs. Others will contemplate renovations and redecorating projects. Alternatively, you might just cocoon and escape from the busy social swirl around you. This is understandable because both Venus and Mars continue

to attract new faces, new places and exciting new situations into your world. Cancer (June 21-July 22) This month the daily pace of your days will accelerate. Short trips, errands, increased reading and writing plus more involvement with siblings, relatives and neighbours are just some of the reasons your schedule will be jampacked in the month ahead. Fortunately, with Jupiter nearby, your optimism is high. You’re excited to be doing all these things. You’re not complaining. In part, this could be because your finances are starting to improve. Yes, when the gears start to grind, money is a wonderful lubricant. Leo (July 23-Aug. 22) This is a lovely time because both Venus and Mars are in Leo. In fact, fair Venus will stay in your sign until October, attracting social occasions to you, while, at the same time, making you charming and appealing to everyone. Venus can do that. Right now your focus on money, cash flow, earnings, finances, assets and possessions is stronger. This will be a thoughtful month because not only are you thinking about your wealth, at a deeper level, you will ponder your core values. What really matters? (Beyond fame, fun and friends.) Virgo (Aug. 23-Sept. 22) Oh joy! Both the Sun and Jupiter are in Virgo. It doesn’t get better than this. Well, I lied. There is always room for “better”, isn’t there? That’s what makes contentment so elusive. It’s also why contentment has an aspect of intelligence. But enough of profundity. You’re pumped because this is your turn to recharge your batteries for the rest of the year. With the Sun in your sign, you attract important people and favourable circumstances to you. This is the one time where it is just fine to put yourself first.

Libra (Sept. 23-Oct. 22) Because your birthday is just one month away, this month is the best time to plan what you want your new year to be all about. For starters, how do you want it to be different from this last year? Think about this because if you define some goals, you will find that they will be more easily achieved simply because you have named them to yourself. They already have that much “reality.” Venus and Mars will continue to push you into social situations, as well as competitive, physical sports. Enjoy schmoozing! Scorpio (Oct. 23-Nov. 21) You’re entering a popular year, and this month will kick it off beautifully. That’s why you feel a stronger need to join clubs, groups and associations. You will also become more involved with your friends, as well as make new friends. In addition, your interactions with others will not just be fun, social escapes; these interactions will actually benefit you – physically, financially, practically and psychologically. This is the perfect month to define your future goals. (“I want a pony and I want to be a ballerina.”) Sagittarius (Nov. 22-Dec. 21) This month, the Sun is at the top of your chart, which is the only time all year this happens. Because it throws a flattering light on you, bosses, parents and VIPs are impressed with you. Now is the time to ask for a promotion or the endorsement of an idea or the approval for something you want to do. Things will unfold as you want them to because Jupiter at the top of your chart is triggering a year-long boost to your professional reputation. Nevertheless, Venus and Mars urge you to travel for pleasure. Oh dear, what a drag. More fun and travel. Suck it up.

SEPTEMBER Capricorn (Dec. 22-Jan. 19) This month brings travel, new ideas and discussions about politics, religion, philosophy, racial issues, medicine and the law. Many will also discover opportunities opening up in publishing and the media. Basically, it’s time for you to expand your world and this month is your introduction into this. Naturally, some of you will expand it by travelling; but you can also enhance your life through training and more education. This month in particular, is a good time to sign up for a course. Aquarius (Jan. 20-Feb. 18) You’re entering an intense month. Everything has a more black-and-white quality, a life-or-death overtone. Along with it will be a strong desire on your part to become a better person – to really pull your act together so you can take it on the road. This will trigger some soul-searching. If you’re in the midst of disputes about inheritances or shared property, you will defend your own best interests. The good news is this same intensity amps your sex life. Did I say life? I should be more specific. Your sex drive – the rest is up to you. Pisces (Feb. 19-March 20) The Sun is opposite your sign now. Since the Sun is your source of energy and it is now as far away from you as it gets all year, you will need more sleep. Go to bed. This polarized position of the Sun also means that you will be focused on friendships and partnerships more than usual. Fortunately, it will give you a chance to learn more about yourself through your intimate one-toone relationships. This is not the month to go it alone. Be involved with others. It’s also a good time to consult experts – counsellors, doctors or an astrologer. www.georgianicols.com