COVER: Chocolate, featuring bars and bark from Turner’s Chocolate and assorted chocolates from XOCO Westcoast Chocolate
Photo: Vairdy Frail
Styling: Christine Montgomery
THIS PAGE: Turner’s Chocolate Bark
Photo: Vairdy Frail
Edible SEA TO SKY acknowledges that we work, play, eat and grow on the unceded territories of the Sḵwx̱wú7mesh Úxwumixw (Squamish Nation), the St'át'imc Nation and the Líl'wat Nation. We are grateful for their stewardship of the land on which the culinary practices we celebrate take place.
Edible Sea to Sky Winter 2024
PUBLISHER
Terra Gaddes
EDITOR
Naomi Tomky
ART DIRECTOR
Vairdy Frail
COPY EDITOR
Susan Fitzgerald
DESIGNER
Vairdy Frail
WEB DESIGN Assist-her
SOCIAL MEDIA / NEWSLETTER
Morgan Smith
CONTACT
hello@edibleseatosky.com
SUBSCRIBE
Subscriptions are $32 for four issues and can be purchased online at edibleseatosky.com
Edible Sea to Sky is published quarterly and distributed throughout the region from Lions Bay to Lillooet.
Every effort is made to avoid errors, misspellings, and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.
No part of this publication may be used without written permission of the publisher.
Winter is the best-smelling season, from the clear, clean scent of fresh powder on the mountains in the morning to the deep, rich smell of latkes sizzling on the stove in the evening. The season settles in with aromas of melted chocolate, homemade cookies and a comfort-food pizza meal baking in the oven.
Sadly, we aren’t yet technologically advanced enough to allow us to create a complete scratch-and-sniff magazine, so instead, you’re going to have to DIY your own cosy little scene. Light a fire, grab the magazine and read about the history of Pemberton potatoes before trying your hand at turning some into pancakes with our recipe.
To make your house smell even better, gather a few friends for a cookie exchange, as described by Erin Higginbottom in “‘C’ is for Cookie,” and use her recipe for brown butter sticky toffee pudding cookies with caramel glaze to impress your guests. What is that delicious smell? It’s the aroma of celebrating community through food.
Other times, that might come with the scent of pepperoni, as you can read about in “The Pizza That Travels Over Mountains,” a story about how a few folks working together created a win-win-win situation for their companies and for the people of Lillooet.
Another everybody-wins scenario comes from buying gifts for your foodloving friends from local producers. We’ve rounded up a few favourites from our team of food-loving writers, editor, art director and publisher — including cutting boards, healing teas and stunning ceramics.
And, of course, there’s always the gift you can give us, your regional food-loving publication, by reading the magazine, sharing our stories and supporting our advertisers. Thank you for having done that for a full year now. We can’t wait to do it again next year.
Thank you, Naomi
Tomky
The Pizza That Travels Over Mountains
How Backcountry Pizza, Lillooet Brewing and Spray Creek Ranch formed
a unique partnership
By Carolyn B. Heller
Illustrations by Holly Mitchell
Riel Cairns describes himself as both the chief problem creator and the chief problem solver at Backcountry Pizza. In 2017, after working in restaurants from Ontario to Ireland, including several years at Whistler’s Trattoria di Umberto, Cairns purchased the Pemberton pizzeria.
He and his wife Melissa had moved to Pemberton, where they were raising their two children, when the pizza shop came up for sale. “I really didn’t know a whole lot about pizzas,” Cairns says. “But what I did know is that I wanted to make a really good product, with good quality ingredients.”
His first challenge was to renovate the shop and totally redesign the pizzas. He created traditional pies, like pepperoni, and also more inventive varieties, including the Mykonos, a Greek-style vegetarian pizza, topped with goat feta, green peppers, spinach and Castelvetrano olives. Backcountry tops the Hawaiian pizza, which Cairns calls the Mahalo (the Hawaiian word for “thank you”), with capicollo and freshly cut pineapple, rather than the canned fruit most pizzerias use.
“We’re not like the plumbers, the electricians, the doctors or the fire services,” Cairns says, “but pizza is my contribution to the lovely little world that we have up here in Pemberton.” And in 2022, Backcountry had another chance to contribute to the regional community, when a newly launched craft brewery came to them with a problem — and an opportunity.
A Partnership of Pizza and Beer
Just under two hours east of Pemberton, Lillooet Brewing Company had opened in a former feed store, a building without a full kitchen. The brewery planned to partner with a food truck for their meal service, explains Amy Eby, the general manager. But
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they couldn’t find a food truck willing to work with an unknown brewpub in a remote mountain town.
Lillooet Brewing began offering charcuterie boards with meats sourced from Spray Creek Ranch, a nearby family-run farm. Then, after a hike near Pemberton, Eby and her husband stopped at Backcountry Pizza, and the delicious pies sparked an idea. She reached out to Cairns to propose a collaboration: Would Backcountry provide pizzas to the brewery?
Cairns and his staff puzzled out how to prep and partially cook personalsized pizzas and then package and freeze them for the brewery. Lillooet Brewing sourced a mini pizza oven on Facebook Marketplace and set it up on the bar. Each pie needs only five minutes in the little oven to heat up, ready to eat.
But the most complex challenge remained: delivering the pizzas over the mountains from Pemberton to Lillooet. It required a 100-kilometre trip over the Duffey Lake Road, a slog at the best of times and notoriously difficult (and closure-prone) in winter weather.
Enter the Meat Truck
Tristan Banwell and his wife, Aubyn, own Lillooet’s Spray Creek Ranch, which provides the meat for Lillooet Brewing’s charcuterie boards. Banwell regularly drives over the Duffey to deliver the ranch’s products to customers in Pemberton, Whistler and Squamish, returning to Lillooet with a trailer of empty coolers. One day, after completing his deliveries, he dropped into Backcountry Pizza for a bite. As he chatted with Cairns, he learned of the great pizza delivery problem. Another collaboration was born.
Now, every two weeks, after Banwell makes his deliveries in the Sea to Sky Corridor, he loads roughly 450 Backcountry pizzas into his trailer and delivers them to Lillooet Brewing. For his trouble, the brewery pays him with pizza — a stack of five pies for each trailer-full he brings.
“All these small businesses, helping each other out — it’s such a great community that we’ve built,” Eby says. “Backcountry sells our beer, we sell Spray Creek meats and charcuterie.” And now, she adds, “we’re known for the best pizzas in town.” Problem solved.
The initial process was somewhat ad hoc, with a salesperson from the brewery stopping to pick up pizzas when he travelled to see clients. But the pizzas were such a big hit that they needed a more regular delivery solution.
After studying at Kwantlen Polytechnic University’s brewing program, carpenter and homebrewer Sacha Bordas returned to his hometown, purchased an old feed store and transformed the building into Lillooet Brewing Company.
The brewpub overlooks the Fraser River and mountains and typically offers 10 beers on tap, all brewed on-site. Their classic brews, named for local wildlife, include the flagship Mule Deer Lager, Western Screech Owl Pale Ale and Mountain Bluebird Belgian Wit.
“Some craft breweries go really insane with their flavours,” general manager Amy Eby notes. “Our beer is a drink for everybody.”
CAROLYN HELLER | WRITER
Based in Vancouver, Carolyn writes about food and drink, cultural experiences and offbeat adventures from her travels to more than 50 countries on all seven continents. She’s authored three Canada guidebooks, and her articles have appeared in Travel + Leisure, Lonely Planet, Fodor’s Travel, Going and many other publications.
HOLLY MITCHELL | ILLUSTRATOR
Holly’s been living in Whistler for three years, creating vibrant and playful illustrations that celebrate the beauty of the surrounding mountains. Inspired by the stunning nature and wildlife here, these landscapes come to life in a unique and joyful way by blending bold colours with a fun, feminine touch. Flowers are a particular passion, and they’re a constant source of inspiration.
LILLOOET BREWING
‘C’Is for Cookie
And community, and Christmas, too
By Erin Higginbottom
Photography by Vairdy Frail
Recipe styling by Christine Montgomery
Each year, I await my invitation to the holiday cookie exchange with the rippling anticipation of a little girl writing out her wish list to Santa. This cheerful annual event often kicks off the holidays, getting me ready for weeks of celebratory joy as I leave with dozens of delicacies and, more importantly, fond memories to carry me through the darkest season of the year.
I embrace the casual charm of the occasion with a fun and funky holiday sweater, leaning into the host’s cosy Sunday afternoon vibes — soft lighting; the fresh winter scents of Douglas fir, orange and clove; and a charming Spotify playlist like Rat Pack Christmas for a retro-chill ambience.
As a veteran cookie exchanger, I display my brown butter sticky toffee pudding cookies in festive dollar-store tins — attractive and easy to transport — and I bring a few extra
containers to take home the goodies I plan to collect.
Some guests opt for traditional or family recipes, some for modern twists, and others for experimental creations. One friend brings her coveted colourful nougat each year, often the first treat to disappear. As for myself, I’m a sucker for nostalgia and seek out sweets, like haystacks or confetti squares, that remind me of childhood family Christmas gatherings.
The cookies themselves are at the heart of the event, but the exchange signifies much more than the trading of baked goods. It embodies the joy of togetherness, the warmth of friendship and the delight of shared traditions. Give it a try yourself. Gather your loved ones, bake up a storm and enjoy an event where “C” stands for more than just cookies: It represents community, camaraderie and connection.
ERIN HIGGINBOTTOM | WRITER
A fun-loving foodie and wine aficionado who formerly called Squamish home, Erin believes every meal is an adventure and every glass a discovery. Each year, Erin enjoys spending months experimenting with new recipes for the holiday cookie exchange..
BROWN BUTTER STICKY TOFFEE PUDDING COOKIES WITH
CARAMEL GLAZE
By Erin Higginbottom
Makes 32 cookies
Time: 35 minutes, plus 30 minutes to 24 hours chilling time
For cookies
1 cup (2 sticks) unsalted butter
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup finely chopped dates
½ cup Skor toffee bits
For caramel glaze
½ cup (1 stick) unsalted butter
1 cup packed brown sugar
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
For cookies
In a medium saucepan over medium heat, melt the butter, stirring constantly. Continue cooking until butter turns golden brown and has a nutty aroma, about 7 to 10 minutes. Remove from heat and let cool slightly.
In a separate bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, use an electric mixer to cream together brown butter and both sugars until light and fluffy, 1 to 2 minutes. Beat in eggs 1 at a time, then mix in vanilla extract.
Gradually add the dry ingredients to the wet ones, mixing until combined. Gently fold in chopped dates and toffee bits until evenly dispersed. Cover and refrigerate dough for at least 30 minutes and up to 24 hours.
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Use a tablespoon measure to scoop dough onto the prepared sheets, spacing cookies about 2 inches apart. Bake for 10 to 12 minutes, until edges are golden brown but centres are still soft. Allow cookies to cool on the baking sheets for 3 to 5 minutes before transferring them to a wire rack to cool completely.
For caramel glaze
In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and cook until sugar dissolves, about 7 minutes. Slowly add heavy cream, stirring constantly until the mixture is smooth and comes to a gentle boil. Let it boil for about 1 minute, then remove from heat. Stir in vanilla extract and salt. Let the glaze cool slightly before drizzling.
Once the cookies have cooled, drizzle caramel glaze over the top using a spoon, or use a piping bag for more control.
HAVREFLARN (NORWEGIAN LACE COOKIES)
By Terra Gaddes
Makes 24 cookies
Time: 40 minutes
¹⁄3 cup salted butter
1¼ cup rolled oats
¾ cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 large egg
1 bar (100 grams) 70% dark chocolate, chopped (optional)
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a small saucepan over low heat, melt the butter. Set aside.
In a large bowl, use a spatula to mix oats, sugar, flour and baking powder. Add egg and melted butter and mix well.
Using a teaspoon measure, drop dough onto baking sheet, allowing space for each cookie to triple in size. Bake for 10 to 12 minutes, until golden brown. Let cookies cool completely on the baking sheet.
If using chocolate, prepare as cookies cool. Place a glass bowl over a pot of boiling water to create a double boiler. Add chocolate and stir until completely melted, 2 to 3 minutes. Use a spoon to drizzle chocolate onto cooled cookies in a zigzag pattern, or dip part of each cookie in chocolate. Leave cookies on the baking tray until chocolate has fully set.
VAIRDY FRAIL | PHOTOGRAPHER
Vairdy is a Squamish based commercial and editorial photographer. Specializing in food and lifestyle photography, she is committed to supporting brands and businesses that are making waves in their industry. Her friends describe her as adventurous, loyal and energetic, a requirement for keeping up with her husband and twin boys as they explore mountains and coastlines at home and abroad. To see more of her work, you can find her online at vairdy.com and on instagram @vairdy_photography.
ZIMTSTERNE (GERMAN CINNAMON STARS)
By Irma Cann
Makes 30 stars
Time: 30 minutes, plus 8 hours or overnight for resting
Special equipment needed: 3-inch starshaped cookie cutter
For stars
2 large eggs, whites only
12 3 cups icing sugar, plus extra for dusting work surface
4 teaspoons cinnamon
2½ to 3 cups almond flour (or ground almonds or hazelnuts)
For icing
1 large egg, white only 1 cup icing sugar
For stars
Line 2 baking sheets with parchment paper.
Using an electric mixer with whisk attachment on medium-high speed, beat egg whites until they form stiff peaks, about 2 minutes. With the mixer on medium speed, add icing sugar 1 tablespoon at a time. Add cinnamon and continue mixing for 5 seconds. Using a spatula, gently fold in the almond flour. Dough should be firm and sticky.
Using a sifter, dust the work surface with icing sugar. Place dough in the centre and cover it with a single piece of plastic wrap the size of the entire work surface, so it will cover the dough as you roll. With a rolling pin, flatten dough to ¼ inch thick. Remove plastic wrap. Dipping the cookie cutter into a small bowl of water as needed for easier release, cut as many stars as possible in the dough. Use a cake lifter or spatula to gently transfer stars to the baking sheets, leaving ½ inch between each cookie to allow for spreading. Re-roll remaining dough and repeat cutting and transferring until all dough is used.
For icing
Using an electric mixer with whisk attachment on medium-high speed, beat egg whites until they form stiff peaks, about 2 minutes. Gently fold in the icing sugar until a thick glossy icing is formed, about 18 folds.
Spoon 1 teaspoon of icing onto each cookie, then use the tip of a butter knife to lightly drag icing to all points of the star. Cover the entire top of each cookie. Leave cookies, uncovered, on the counter overnight or for at least 8 hours.
Preheat oven to 350°F. Bake cookies for 7 minutes. Allow to cool on the baking sheet. Store in an airtight container for up to 1 month.
Unforgettable Serve
Aged even more Aged
Made with care
Crafted in Spain
THE EXCELLENCE OF EUROPEAN D.O. CAVA AND JAMÓN CONSORCIOSERRANO
Crafted in Spain, perfected by time
In a world that often prioritizes speed over substance, there remains proof that good things, and excellent taste, take time. D.O. Cava and Jamón ConsorcioSerrano are two such treasures, each representing a unique blend of Spanish tradition and taste created with time and perfected over centuries.
Cava has earned its place among the world’s finest sparkling wines, yet it remains wonderfully versatile. Whether paired with a simple salad, a casual meal or a celebratory toast, Cava brings a touch of elegance to every occasion. What makes Cava de Guarda Superior unique is that it is produced using the traditional method where secondary fermentation occurs in the bottle.
This meticulous process, lasting a minimum of 18 months, is carefully overseen by the D.O. Cava regulatory body, ensuring that each bottle upholds the highest standards of quality and authenticity. Made from organic vineyards that are over 10 years old, Cava de Guarda Superior reveals its craftsmanship with every pour. As the delicate, harmonious bubbles rise to the surface, you can truly appreciate the time and care it took to perfect them!
Similarly, Jamón ConsorcioSerrano is more than just a drycured ham. This exquisite product is made using traditional curing
methods which takes a minimum of 12 months to deliver a delicate and rich flavor. Each production is upheld to the rigorous standards of the Consorcio del Jamón Serrano Español, which ensures that every piece of Jamón ConsorcioSerrano bearing the seal is of exceptional quality. Like Cava, Jamón ConsorcioSerrano is not merely an accompaniment to festive tables; it is a versatile delight that can elevate everyday meals with its complex flavors and delicate texture.
Both Cava and Jamón ConsorcioSerrano are perfect examples of how time-honored craftsmanship, underpinned by the European Union’s commitment to quality and tradition, creates products that are unmatched in their category. They are not just crafted in Spain; they are perfected by time, offering a taste of excellence that is both accessible and extraordinary. Whether enjoyed on a special occasion or as part of your daily life, Cava and Jamón ConsorcioSerrano bring the best of Europe to your table.
Learn more on our website
stonehouseteam.com emailus@stonehouseteam.com
Cacao Chronicles
Sweet alchemy at Turner’s Chocolate
By Claudia Laroye
Photography by Vairdy Frail
The first thing that hits customers upon entering Turner’s Chocolate in Whistler is the smell. The deeply rich aroma of roasting cacao beans permeates the air, transporting imaginations to childhood fantasies of wandering through the wonderland of Willy Wonka’s chocolate factory.
No Oompa-Loompas are in residence, but there is the constant whirr of the cacao bean grinder. The white noise acts as a backdrop to the airy navy blue and brown interior of the small chocolate shop in Function Junction, 10 minutes south of Whistler Village.
Thirty-year-old chocolatier Avison Turner’s path to purveyor of sweet things in Canada’s largest ski resort community was born from a passion to create something new. He didn’t see anyone making chocolate the way he wanted to — creating handcrafted bars from carefully selected beans — so in 2023 he decided to change that, opening his
"I was looking for a place actually making [chocolate]."
lovely, minimalist workshop and store. Turner’s interest in chocolate is relatively recent. The dual CanadianBritish citizen grew up in both countries but settled in Metro Vancouver, where a stroll down Robson Street in 2019
changed his life. Perusing the bevy of chocolate boutiques, he realized, disappointingly, that he never saw anyone completing the beans-to-bar process from scratch. “I assumed they were melting it down and working with it, but I was looking for a place actually making it,” he says.
His curiosity piqued, Turner set out to learn everything he could about making chocolate, by way of reading, online videos and “a lot of trial and error.” It took him a year to really understand the entire process of making highquality chocolate. Using single-origin cacao beans, he ground and refined the nibs into molten chocolate in a small countertop machine in his kitchen.
By 2021, his experiments merited a product deemed worthy of a coveted spot at farmers markets in Metro Vancouver and the Fraser Valley, where he set up a booth and started selling his chocolate bars. As he looked for a way to move to the next level, he saw an opportunity: The busy resort town of Whistler somehow had just a single retail chocolate shop, a location of the national mass-market Rocky Mountain Chocolate chain. “Surely Whistler would be the perfect place to set up,” Turner thought.
The industrial space in Function Junction became available in 2022, and Turner picked up the keys and began the process of transforming the empty space into the cosy, decadently delicioussmelling place it is today. This working factory is an ode to the dual sides of the chocolate universe: the making and the
selling of chocolate products.
The art and science of refining roasted cacao beans into molten chocolate and then tempering and moulding the chocolate into bars or slabs begins with sourcing the ideal cacao beans, and Turner works with small producers in Costa Rica, Venezuela and Ecuador to bring in single-origin beans. His Costa Rican beans grow near a friend’s coffee farm, so he co-imports one metric tonne of cacao beans in 60- to 70-kilogram sacks alongside his colleague’s coffee supply.
“Since the cacao is grown near coffee and citrus farms in really volcanic soil, it makes a really strong chocolate,” he explains. The terroir — the environmental factors specific to a place, which affect flavour — creates a richness, which comes out particularly when he prepares dark chocolate, leaving the bars with pronounced notes of coffee.
To make his chocolate, Turner drum roasts the cacao beans, then cracks and winnows them to separate the nibs and
to make his signature bark (above). Turner ladles freshly tempered chocolate on parchment paper (bottom left).
husks (shells). A grinder fitted with granite stone wheels crushes, refines and conches (mixes) the cacao nibs over the course of 24 to 48 hours.
Then Turner adds sugar, whole milk powder and cocoa butter before tempering the chocolate, a process of heating and then cooling it to about 30°C to build stable crystalline structures within the chocolate. This important step is what keeps chocolate
Part of the appeal of setting up in Whistler is getting to demonstrate those exciting parts of the chocolatemaking process — the original piece of the puzzle that was missing from Robson Street. “Locals and visitors crave and enjoy experiences here,” he says; they go on brewery tours or throw axes for fun. This ethos fits perfectly with Turner’s plan to incorporate hands-on chocolate-making classes
“The appeal of setting up in Whistler is getting to demonstrate those exciting parts of the chocolate-making process.”
from melting on touch and produces the glossy sheen that makes it look so enticing.
Turner pours the chocolate into moulds to create single-origin bars of dark, milk and white chocolate, as well as bark studded with almonds, hazelnuts, blueberries, strawberries or raspberries. Turner’s Chocolate also sells slabs of untempered chocolate to pastry chefs at local restaurants, leaving it in its less-refined state to allow chefs culinary freedom.
and experiences into his growing business.
In the meantime, Turner continues his one-man show of perfecting the chocolate-making process, juggling his retail shop and his presence at farmers markets in Pemberton, Whistler and Squamish with dreaming up new cocoa creations to the delight of chocolate lovers.
e
chocolate
CHOCOLATE MOUSSE
Turner's Chocolate
Serves 2
Time: 10 minutes, plus 1 hour for setting
1 cup (100 grams) Turner’s Chocolate Ouro dark or milk chocolate, finely chopped 2 3 cup heavy whipping cream
Create a double boiler by setting a glass or metal bowl over a saucepan and setting the saucepan over medium heat. Add the chocolate and stir until melted, about 3 minutes. Remove bowl from saucepan. Alternatively, place chocolate in a microwave-safe bowl and microwave on low power for 1 to 2 minutes, checking and stirring every 20 seconds. Set aside.
In a separate bowl, use a hand mixer on high speed to whip the cream into stiff peaks, about 3 to 4 minutes. Gently fold a spoonful of the whipped cream into the chocolate until completely mixed. Gently fold the remaining whipped cream into the chocolate until fully incorporated.
Divide into 2 glasses for serving, cover with foil and refrigerate for at least 1 hour to set.
XOCO WESTCOAST CHOCOLATE
The power of family is behind the sweet smell of success for Xoco Westcoast Chocolate in Squamish. Annette Young and her son Kevin opened the tiny contemporary chocolate shop in downtown Squamish in 2015.
Annette began making chocolate out of her Squamish home 30 years ago. Inspired by her love of chocolate and desserts, she completed a professional chocolate-making course before opening her small shop, Xocolatl, in 1995. Growing up, Kevin loved “playing with boxes and sneaking chocolates” in the back of the shop.
Inspired by time spent in his mother’s business, where he was “always in the kitchen, hanging out and chopping chocolate,” Kevin started making chocolate at 16. He trained at the Pastry Training Centre of Vancouver and with Las Vegas-based chocolatier Melissa Coppel. In 2015, the Youngs bought back the business Annette had sold in 2000 and rebranded it as Xoco in homage to its previous iteration.
The Youngs craft all their chocolates in-house, using a tempting variety of flavouring ingredients, many of them locally sourced. Kevin uses tea from Lucas Teas in Squamish to infuse the chocolate in Xoco’s London Fog bonbons and nut clusters, and he purchases and processes fruit from the Squamish Farmers’ Market. The company partners with Backcountry Brewing for its seasonal Christmas collection chocolates.
The Youngs’ mutual passion for artisanal chocolate-making has resulted in a creative assortment of bars, barks, bonbons and clusters. “We want things to be delicious, and we want people to be eating them all the time,” says Kevin.
Xoco Westcoast Chocolate is available online, at its retail store in Squamish and at grocery stores along the Sea to Sky corridor.
CLAUDIA LAROYE | WRITER
Claudia is an award-winning freelance writer, author and content creator living in Vancouver. She writes about adventure, family, wellness and sustainable travel for a variety of online and print outlets around the world, including AFAR, the Globe and Mail, the Toronto Star, the Vancouver Sun, Air Canada‘s enRoute magazine, the Saturday Evening Post, Explore Magazine and CAA Magazine. Her award-winning travel anthology, A Gelato a Day, was published in 2022.
CRISPY SALTED CARAMELIZED PECANS
Xoco Westcoast Chocolate
Makes 4 cups Time: 15 minutes
2½ cups whole raw pecans
3½ tablespoons vodka
¾ cup granulated sugar
1¾ teaspoons salt
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, use your hands to mix together the pecans, vodka, sugar and salt, massaging the sugar and salt into the nuts.
Spread evenly onto the baking sheet and bake for 6 minutes. Use a heat-proof spatula to stir the nuts on the baking sheet. Bake for another 4 to 6 minutes, until deep brown in colour.
Let nuts cool on the tray. Store in an airtight container for up to 1 month.
christine@figfoodstyling.ca @figfoodstyling
Culinary Artistry Meets Impeccable Style
Christine Montgomery - Stylist & Pastry Chef figfoodstyling.ca
A FOOD LOVER’S GIFT GUIDE
Edible Sea to Sky’s favourite local goods for anyone with great taste
By Katherine Fawcett
Sḵwálwen Botanicals skwalwen.com
Plant knowledge, ancestral traditions and a deep respect for the natural world are the pillars of Sḵwálwen Botanicals, an Indigenous skincare line founded by Leigh Joseph, an ethnobotanist of the Squamish First Nation. Using 100 percent sustainably harvested botanicals, this small but thriving business unites ancient traditions and contemporary beauty rituals to build connections between people and the natural world.
“Sḵwálwen represents more than skincare,” says Joseph. “It is a ceremonial offering of Indigenous plant wisdom that keeps ancestral tradition alive.” In doing so, the beautifully packaged products “balance, renew, repair, strengthen, hydrate and protect the skin.” Rub the Tewin’xw Cranberry Rose Glow Facial Serum between your hands and inhale its relaxing and rejuvenating scent before massaging it into your skin morning and night.
Seed to Sky Wood Company seedtoskywoodco.com
Colby King, founder and owner of Seed to Sky Wood Company, has a special eye for the natural beauty of wood. As a kid, he felt most at home in the forest, mesmerized by trees. Today, he’s a highly sought-after woodworker, bespoke-furniture maker and housewares designer, creating one-of-a-kind items that are both stunning and functional.
King’s live-edged wood charcuterie and cutting boards, highlighted with a stream of resin that seems to flow like the Mamquam River or Howe Sound through each piece, are works of art. “They have kind of a minimalist look,” says King. “I like to focus on the wood, let the wood do the main talking and let the resin shimmer.”
No two Seed to Sky Wood Company pieces are the same, because each piece of wood has a distinct personality. King also takes custom orders.
Photos by Kristine Cofsky
Photo courtesy of Seed to Sky Wood Company
The Beer Farmers thebeerfarmers.com
This family-owned and -operated staple of Pemberton’s agricultural history is making its mark in pint glasses throughout southern BC. The Beer Farmers grow all the barley for their beer on a picturesque organic farm where generations of the Miller family have been working the land for 125 years.
Will Miller brews his beer with local hops and pristine well water, found deep beneath his fields, resulting in ideal gift beers like the Farmer’s Daughter White and the Black Sheep Coffee Stout and garnering a devoted audience of beer connoisseurs.
Miller says the best thing about working at the Beer Farmers’ farm is welcoming visitors to the tasting room. People have a tendency to fall in love with the breathtaking area, the fresh mountain air and, of course, the beer. And a six-pack is an easy way to remind a friend of those pleasures. Earth and Fibre earthandfibrestudio.com
In the rapidly growing world of ceramics, the personality and imagination of the artist make certain studios stand out. At Earth and Fibre, the energetic imprint of Katie Lavelle’s hands on the clay is palpable. Each piece — from coffee mugs to salad bowls to hanging lights — infuses beauty, ritual and magic into daily moments.
Lavelle’s ceramic pieces reflect her love of the ocean, with bowls that resemble sea foam or barnacles and “wishing stone” mugs with thin white rings characteristic of lucky stones. Her latest collection features an imperfect, rusty look. These warped and interesting pieces have an energy that pushes clay to its limit. “I’m always trying to create new ceramics that are different, things people haven’t seen,” she says.
Her tableware, serving ware, lanterns, candlestick holders and hanging lights create a unique vibe. “I do love perfect imperfections,” says Lavelle. “I am also inspired by unexpected character and things that have a story, things that contribute to the mood or have a real vibe.”
Photos courtesy of The Beer Farmers
Photo by Anastasia Chomlack
Bee Wild beewildparadisevalley.ca
A few years ago, AnnaMarie Rutishauser surrounded her Paradise Valley home with a vast array of berry bushes, fruit trees and native flowers, including yellow clover, with its blossoms reminiscent of sunshine. The garden outside Squamish soon became a home for butterflies, wild bees, hummingbirds, chickadees, moths, bats, snakes, mosquitoes and lizards, but Rutishauser wanted more: “The interaction between plants, animals and ourselves, as caretakers, created a longing to go deeper still.”
She studied permaculture, got herself a bee suit and tended to her first honeybee colonies. She developed her skills, learning from her mentor and the bees themselves. She was soon hooked, she says. “Honeybees rocked my world.”
Rutishauser and her family now have 12 hives at her permaculture-inspired apiary, and the local, sustainably harvested honey is available through her website. Along with varieties such as Amber Delight, Autumn Gold and Summer Siesta, Bee Wild sells honey-based gift boxes, with tea, candles and more.
Raven and Hummingbird Tea Company rhtea.co
Indigenous ethnobotanist T’uy’t’tanat Cease Wyss (Sḵwx̱wú7mesh, Sto:lo, Hawaiian and Swiss) and her daughter Senaqwila know there’s something sacred about a cup of steaming hot tea: It slows you down, warms you up, nourishes body and mind and connects you to the earth through water, heat and plants.
Their company, Raven and Hummingbird Tea Company, uses many locally grown herbs, flowers and berries to handcraft small batches of nourishing, soothing tea. The divinesmelling and earthy West Coast Wild, for example, features a soothing blend of stinging nettles, mint, dandelion root, burdock root, rosehips and hawthorn berries that helps energy, digestion, cancer prevention and more.
KATHERINE FAWCETT | WRITER
Katherine is an award-winning Squamish-based author and writing coach and the host of the Tap In Creativity Retreat for Writers. Her latest books of fiction are The Swan Suit and The Little Washer of Sorrows
Photos by Vairdy Frail
Photo courtesy of Raven and Hummingbird Tea Company
Photo by Vairdy
How Pemberton became a proud potato paradise Spud Valley Saga
By Johanna Molloy
Aunique sign greets drivers as they approach the town of Pemberton, where the fast-flowing Lillooet River meets the glacier-fed Pemberton Creek in the shadow of Ts’zil, the majestic mountain: White letters on a big blue square declare “Planting of potatoes is restricted.” This is seed potato country, and these signs protect the town’s economic driver and point of pride. To maintain the important heritage and integrity of seed potatoes in the area, it is illegal for anyone outside the designated seed potato program to grow them.
Pemberton began as a stop on the Harrison-Lillooet Gold Rush Trail, with an estimated 30,000 people pausing here as they ventured north in search of their fortunes in the late 1850s. Soon after, wealth-seekers planting food for survival found that the real treasure lay just beneath their feet. Over millenniums, glaciers had gouged out a meandering, flat valley. Thousands of years of flooding had created rich layers of sediment deposit, leaving behind lush, eminently arable land. Those early farms transformed the town from a place to pause into
a prosperous agricultural hub. The potato became the crop of choice, and Pemberton embarked on its quest to become the seed potato capital of North America.
Good Growth
Seed potatoes are not just the average supermarket spud, but specifically selected tubers that provide the foundation for growing high-quality potatoes. Growers select them for their genetic consistency, disease resistance and optimal growing characteristics. The Pemberton Valley’s fertile soil, remote setting and
“Wealth-seekers planting food for survival found that the real treasure lay just beneath their feet.”
mountain defence — which help keep bugs at bay — further reduce the chances of crop-killing diseases. The Líl’wat Nation farmed potatoes prior to the arrival of the gold rush crowds, but the first settler farmers came from European ancestry, and they likely arrived wary of threats like the insectborne potato blight that contributed to the Great Famine in Ireland.
When the railway came to town in 1914, population and acreages increased and farming diversified.
1922, federal government officials saw the area’s potential, and by 1939 local seed potato growers had won 18 awards. “Buyers knew it was high quality,” says Miller. “Farmers found customers in the States and exchange rates were favourable.”
Early farmers had stumbled on literal pay dirt, but the longevity of Pemberton’s potato success stemmed from what they did next. Each summer, the Pemberton and District Seed Growers Association, largely
“Vegetable competitions spread the word: Pemberton produced a superior potato.”
Supplies and people, including government agriculture experts, moved more freely. “Farming got more mature and was inspected and certified by the government,” explains Will Miller, whose family has been growing potatoes in the valley for more than a century.
Vegetable competitions spread the word: Pemberton produced a superior potato. After the fall fair of
responsible for marketing, held a field day, inviting customers to inspect the fields and giving prizes for those judged to be the best based on appearance, cultivation and lack of disease.
To keep the area pristine, the B.C. Department of Agriculture (now the Ministry of Agriculture and Food) designated the Pemberton Valley a seed potato control area in 1945,
and it became North America’s first commercially virus-free seed potato control area in 1965.
Today, the potato farmers of the Pemberton Meadows continue to evolve, expanding their legacy farms with innovative solutions. Many farms have chosen to diversify their crops to include all kinds of vegetables, and some have built climate-controlled farm stands where customers can prepay or pay by cash or e-transfer. Others have created seasonal experiences such as the sunflower maze at Laughing Crow Organics Farm and the Beer Farmers’ pumpkin patch, tulip garden and destination brewery.
As the consumer potato market faces competition from other economically viable sources, such as pasta and quinoa, the Pemberton potato farmers stay true to their roots and continue their established business model of supplying small and medium farms with organic seeds.
Nourishing Nearby
Anna Helmer’s great-grandmother started Helmer’s Organic Farm in 1905. Nearly a century later, as Helmer and Lisa Richardson (now an Edible
Mrs. Captain Billy, Mrs. Johnny Sandy and Margaret Skookum sort potatoes at a pit at Joe Ronayne’s farm. Photo by Margaret Fougberg, circa 1920. Pemberton and District Museum & Archives, p37.1.
Sea to Sky writer) drove along the winding farmland road, Richardson idly wondered where the potatoes grew. “Oh my goodness, nobody knows where the potatoes are — it’s an emergency!” thought Helmer.
The pair cooked up the first annual Slow Food Cycle Sunday to showcase the sustainable farming practices of
growth (up by more than 30 percent from 2016 to 2021) brought all kinds of changes to the valley, including one that is particularly welcomed by potato farmers: a larger local market for their harvest. After many years of painful commuting to Vancouver markets in the summer heat, Helmer is delighted about the town’s growth. “[It] bodes
“Oh my goodness, nobody knows where the potatoes are – it’s an emergency!”
Pemberton Meadows, serving almost as an homage to the fall fairs and vegetable competitions of the century before. They invited guests and local customers to visit the farms, giving farmers the opportunity to speak with the people cooking and eating their produce — and the chance to understand what end users value. The welcoming friendliness of the farmers continues today.
Pemberton’s recent population
well for the success of the farms,” she says, allowing them to sell closer to home. “Now I have a banger day at the Pemberton market on Fridays.”
In August, Slow Food Cycle Sunday celebrated its 20th annual event. Pemberton Meadows Road opened only to cyclists, and thousands of people rode through, meeting farmers and buying as many potatoes as they could carry on two wheels. “A lot of people share they grew up on
a farm but had to leave,” says Miller, noting that the event ends up being a bit nostalgic for them. “That’s one of the things we’re grateful for: We get to share that farm memory and experience.”
and District Museum & Archives, p190.1. e
JOHANNA MALLOY | WRITER
Johanna is a writer, life coach and yoga teacher living in Pemberton. She specializes in the health and wellness industry and enjoys all of the outdoor pursuits that the Sea to Sky has to offer. She is currently self-publishing her first children’s book, called Wonder
Digging potatoes with an early digger. Photo likely collected by Margaret Fougberg, circa 1940. Pemberton
PEMBERTON POTATO LATKES WITH CHIVE CRÈME FRAÎCHE
By Naomi Tomky
Makes 18 small latkes
Time: 55 minutes
2 pounds Pemberton potatoes
1 small yellow onion, diced
2¼ teaspoons kosher salt, divided
1 cup crème fraîche
½ cup chopped chives (about 1½ ounces), divided
2 large eggs, room temperature
1 tablespoon freshly ground black pepper
1 cup canola or other neutral oil, divided
Use a box grater or food processor to shred the potatoes. In a large bowl lined with a double layer of cheesecloth or a clean kitchen towel, toss the potatoes, diced onion and 2 teaspoons of salt.
Let the potatoes sit for 10 minutes, then gather the corners of the cloth and twist until water squeezes out of the potatoes and into the bowl. Open the cloth, gently stir the potatoes and squeeze again. Repeat until no more water comes out. Set the cloth full of potatoes aside and let the water sit in the bowl for 10 minutes.
While the water sits, stir together the crème fraîche and all but 1 tablespoon of the chopped chives. Set both the crème fraîche mixture and the remaining chopped chives in the refrigerator until ready to serve the latkes.
A clump of potato starch should now have gathered at the bottom of the bowl, with brown water on top. Carefully pour off as much of the water as possible while leaving the starch. Add the eggs and pepper to the starch and stir until thoroughly mixed. Add the potatoes and gently stir together.
Place a cast iron skillet or similar thick pan over medium-high heat for 2 minutes, then add enough oil to reach ¼ inch up the side of the pan, about ½ cup in a 12-inch skillet. Heat oil for at least another minute before starting to cook latkes.
Using a tablespoon measure, add heaped scoops of the potato mixture to the pan and press each latke down gently with the back of the measuring spoon to flatten. Leave plenty of space between latkes as they fry — about 4 at a time in a 12inch skillet. Fry until golden brown on the first side, about 90 seconds to 2 minutes, then flip and do the same on the other side, likely only 1 minute. If they cook much faster, turn the heat down. Transfer cooked latkes to a wire rack or paper-towel-lined plate. Repeat with the remaining batter, adding more oil to the pan as needed to maintain ¼-inch depth.
Sprinkle latkes with the remaining ¼ teaspoon of salt, top with the chive crème fraîche and sprinkle with remaining chopped chives. Serve immediately.
Photo by Vairdy Frail
Pictured: Private Tasting Room
SEASON’S GIFTING shop local this winter
A SELECTION OF THE FINEST PRODUCTS FROM ACROSS THE REGION
TO INSPIRE YOUR HOLIDAY GIVING THIS YEAR
Find the perfect gift in these themed baskets, featuring craft beers, wine or bubbly paired with gourmet snacks. Some baskets include specialty items like scented candles or stylish coasters, making them an ideal gift for celebrating or unwinding in style! (From $50 to $285.)
Savour Wabanaki maple syrup, sourced from the home of the Mi’kmaq and Wolastoqiyik Peoples,with sweet vanilla and caramel notes. With each bottle, $1 is contributed to the National Centre for Truth and Reconciliation, making it a delicious and meaningful gift. ($15 for 200 ml.)
Gallery & Gift Shop at the Squamish Lil’wat Cultural Centre, Whistler slcc.ca/shop
Surprise that special someone this holiday season with the Mini Collection Necklace by Christy Feaver Jewelry, featuring a lovely crafted 20” chain adorned with a delicate moon, heart or circle in both silver and gold plating. This stunning piece is not only a heartfelt gift but also an expression of thoughtfulness. ($89 each.)
Copper & Fern Boutique, Britannia Beach copperandfern.com
Give your tree a one-of-a-kind style this season with these charming fair-trade wool ornaments from Nepal. Ethically made, each unique piece adds an extra touch to your holiday decor. Perfect for seasonal celebrations, these ornaments will enhance your festive spirit and support global artisans. ($15 each.)
Dandelion & Clover Garden Centre, Pemberton dandelionandclover.ca
Elevate every occasion with Lynn & Liana’s handcrafted, resin-coated stemless wine glasses, each an individual piece of functional art. Excellent as a memorable gift, these eco-friendly glasses showcase stunning designs that demonstrate craftsmanship and creativity. ($89.99 for a set of four 15-ounce glasses.) Whistler Kitchen Works, Whistler whistlerkitchenworks.com
The Garibaldi Mexican Salsas Gift Edition is a must for food lovers, including authentic chile de árbol and jalapeño hot salsas. Homemade with fresh, natural ingredients and no artificial additives, these dairy- and sugar-free salsas enhance any meal, making them a thoughtful and tasty gift. ($24 for a pack of two.)
garibaldifoods.ca
Discover the elegance of Light and Stone Candle Co’s luxury, hand-poured candles in beautiful glass vessels. Made with plantbased wax and natural cotton wicks, each smallbatch candle highlights carefully selected scents and ethically sourced crystals — great for gifting or personal enjoyment. Local Squamish delivery. ($38 for an 8-ounce candle) lightandstone.ca
Give the gift of Edible. Each season the favourite foodie in your life will discover the best of Sea to Sky food culture through stunning photography, mouth-watering recipes and stories about the people who, with energy and passion, create healthy, sustainable local food. ($32 for four issues.)
