Golden This Week - April 24, 2015

ThisWeek Golden

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Serving Golden and Area • Friday, April 24, 2015 • Vol. 1 Issue 1

Royal Tea Party In celebration of the

Queen’s 89th Birthday...

Grace Gottler and Bernice Bechtold at the museum, see pg 8 Eating PURE with Nicole DuVent, pg 4-5

Where are they now?

Noah Moss, pg 14-15

Start your day with Nicola Hollick, pg 10-11

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Federal Budget

Wilks supporting Canyon highway

by Carrie White &EJUPS t (PMEFO 5IJT 8FFL On Tuesday, the Federal Minister of Finance Joe Oliver tabled the 2015 budget announcing, among other things, a projected surplus of $1.4 billion for 2015 – 2016; a reduction to the small business tax rate; and an increasing the Tax-Free Savings Account annual contribution limit.

Perhaps most significant to Golden directly, was the announcement that the feds will continue to provide $5.35 billion per year on average for provincial, territorial and municipal infrastructure under the New Building Canada Plan.

David Wilks, MP for Kootenay-Columbia, says that the funding will help to complete phase four of the Kicking Horse Canyon Project – called the West Portal to Yoho Bridge At an estimated cost of between $650 and $700 million, phase four is the last in the project’s highway improvements to the Trans Canada Highway (TCH) between the Hwy. 95 junction in Golden and the western boundary of Yoho National Park.

This last phase involves realignment of more than four kilometres of the THC through the canyon.

The economic factors that arise from the construction, the long term improvements to this phase and the tourism component going forward - due to the improvements of the highway, are of great interest to Wilks and the continuation of the New Building funding is welcome news. “Phase four of the Trans Canada

Highway improvement project needs to go ahead regardless of whether the project is funded through the national component of the New Building Canada Plan or the Provincial-Territorial Infrastructure Component,� Wilks says. “Potentially that last five miles could be built one of two ways; by tunnel or they could work with what they have now by twinning the highway.�

“ ... I have spoken to BC Minister of 5SBOTQPSUBUJPO BOE )JHIXBZT 5PEE 4UPOF and the federal ministers responsible for the project and though they all think the project will cost a lot of money, I keep saying, ‘It’s not going to get any cheaper.�

He admits that the improvements may seem like a daunting task with a price tag in the neighbourhood of $700 million. “I have spoken to BC Minister of Transporation and Highways Todd Stone and the federal ministers responsible for the project and though they all think the project will cost a lot of money, I keep saying, ‘It’s not going to get any cheaper.’ �

Wilks also says that a public/private

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David Wilks, Member of Parliament for Kootenay-Columbia. funding option is not out of the question.

Part of the phase four improvement would mean that repaving of Hwy. 95 South to Radium would need to be completed in order to shut down the TCH in the canyon and reroute traffic. “I can confirm that repaving will continue this summer from where it stopped last year, and head toward Spillimacheen,� says Wilks. He could not confirm if the repaving would go any further. “I have not heard of any news for a specific closure of the Trans Canada at this time.�

Another aspect of the budget that Wilks supports, one of many, is the reduction

of the small business tax rate to nine per cent by 2019. “This is very significant for any small business and it is significant to Golden,� he says, adding that “the tax rate means small companies will be able to put money back into their businesses.�

Canada’s opposition parties have voiced their concerns about the 2015 budget, with NDP leader Tom Mulclair stating, “a cynical approach that fails to give cities the flexibility to get Canadians moving.�

In a recent release, the party called the budget’s transit and infrastructure proposals “limited and create red tape that prevents funds from getting into the hands of cities.�

Similarly, a statement on the Liberal party website, liberal.ca, says Prime Minister Stephen Harper’s tenth budget “gives the most to Canadians who need it the least.� “Leadership is about helping those who need it most. But even in this tight budget, Mr. Harper finds ways to give billions to the rich,� says Liberal leader Justin Trudeau. “Canadian families are looking for investments that will produce real growth, particularly through infrastructure, trade, post-secondary education, and skills and innovation. Canada needs a better plan focused on strengthening the heart of our economy, the middle class.�

It appears clear however, that completion of Phase Four of the Kicking Horse Canyon, a project very important to the Golden area, is being actively supported by Kootenay-Columbia MP David Wilks.

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Local business

For the love of food, Nicole DuVent

by Carrie White &EJUPS t (PMEFO 5IJT 8FFL

She grew up on an apple orchard, cooked three course meals for her friends at age 15, is a Spilli Chilli award winner and has written her own cookbook. For Nicole DuVent, opening a health food store was a natural step.

Opened in December, 2014, Eat Pure Mountain Market has been busy ever since. The market features a large organic bulk food section, fresh fruit and vegetables, home and body products, super foods, local coffee and tea, spices, snacks, non dairy milks and canned products. There is also a full-service juice bar that has become a highlight for customers frequenting the store.

“Our town had been without a health food store for the last couple of years and I knew from seeing previous business that it had to be done in a way that it would be sustainable. Convenient hours, convenient location - all that was important to succeed,” she says, adding, “I also figured the juice bar would help to get people in the door.”

And it has. DuVent puts in 50-60 hours per week at the store, but for her it has been a real labour of love.

The decision to start her own business came to DuVent after deciding to take a break from her career as a chef.

“I had been working as a backcountry chef around the area for eight years which was awesome, but kept me away from home a lot of the time,” she says.

DuVent spent three years at Chatter Creek Car-Skiing and also worked at Purcell Mountain Lodge and Golden Alpine Holidays.

“It was the best job in the world. I got to go and play in the back country every day, cook for happy people and make my own menu. I loved that.”

Working in the backcountry meant that DuVent would be gone for two to three-week stints in both the summer and winter which she says was trying on her

/JDPMF %V7FOU PXOFS PG &BU 1VSF .PVOUBJO .BSLFU DPOUJOVFT UP CSJOH JO B variety of products into her store - with a real focus on buying from Canadian companies. relationships and friendships.

“You know, as we get older our friends have kids and you want to watch them grow up and that is hard when you are gone,” she muses.

“I was ready to have a job in town, but it is challenging to find a long-term, well paying chef position and I wanted to do my own thing.”

And so, the concept of Eat Pure Mountain Market was born.

Du Vent decided to apply to Small Business BC to take a six-week, business plan writing course last spring. She then worked for the summer, saved money and in the fall applied for the Employment Insurance self-employment program.

“You work with a self-employment counsellor and because I had already taken a business plan writing course, they helped me move through the process faster. I

wanted to open by December to catch the ski season, Christmas rush and the new people that I knew would be arriving in town.”

The self-employment program allows an individual to collect EI for six months while getting their business off the ground, so DuVent used that time to plan and renovate her space. There was much to consider when choosing a space, she explains, including price, location and the state of the building itself.

“I also wanted to be close to one of the grocery stores so that people could do a one-stop shop. That was a big focus for me,” she says.

Eventually she came upon the perfect space, located around the corner from Overwaitea and next door to Jita’s Cafe and Bizarre Entertainment.

The space needed some TLC, so

DuVent, her family and friends, rolled up their sleeves and got to work.

“It was a real collaborative effort of friends and family,” she says. “We did everything in here. I learned how to lay floor, how to use everything from a chainsaw to a miter saw, so we were able to do the renovations super cheaply,” she explains. “We didn’t contract out anything except for a little help from Brian Coles and Jack Whitfield to build the bulk bin that I designed and finished.”

Since she opened, DuVent says business has been great.

“It has been busier than expected and that has allowed us to expand faster than I thought we would.”

DuVent has been able to add inventory and an organic produce bin program she has implemented has been very successful. Eat Pure offers weekly organic produce bins in two different sizes.

Customers can place their order through the website and the mix of fruits and vegetables varies from week to week.

“We are doing 40 bins a week and it’s really nice for us to be able to service that many families that we couldn’t have serviced with just one fridge,” she says.

The program also saves the business money because they don’t have to invest in more refrigeration and any leftover produce is used for the juice bar.

The juice bar has proved to be very popular, says DuVent.

“Plus we are making tons of compost, which is really exciting to me as a home gardener. We want to expand our home gardens to grow for the store in the future.”

DuVent uses her prior knowledge as a chef to create all the recipes for the juices and smoothies.

“Creating the menu has probably been the most fun part of the business,” she says. “I love trying new things and learning what people like.”

As far as the rest of the store is concerned, DuVent continues to bring in a variety of products with a real focus on buying her inventory from Canadian ... Continued on page 20

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Eat Pure Wellness feature

Recipe: High protein hemp Caesar salad High Protein Hemp Caesar Salad Ingredients: t IFBE 3PNBJOF MFUUVDF t CBUDI )FNQ $BFTBS 4BMBE %SFTTJOH SFDJQF GPMMPXT

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1. Chop romaine lettuce, wash in a large bowl then spin dry in a salad spinner.

2. Pan-fry or bake the bacon until crisp, pat off the grease between paper towels and let cool. Once cool, chop.

3. Croutons: Slice a baguette or half a loaf of a nice grainy bread into chunks. Fry on medium/low in 2-4 tbsp olive oil or butter, sprinkle with 1/2 tsp each garlic powder, dried basil and oregano. Season with salt and pepper. Stir often and fry until golden and crisp, let cool.

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by Nicole DuVent Special to Golden This Week Welcome to the Eat Pure Column, your weekly hotspot for health, nutrition and a love of good food!

I’m Nicole Du Vent, owner of Eat Pure Mountain Market and the Steep & Deep Juice Bar. This column will be a collaboration by my staff, a talented collection of nutritional consultants, home and professional chefs, a master herbalist and an allergy therapist.

My background is all about loving good food! As a professional chef of 15 years, I am passionate about knowing where our food comes from, how we can grow it ourselves and how to make it taste terrific while best fueling our bodies.

Of course, with a background in classical French Cuisine my taste buds won’t let me live off celery

sticks and oatmeal. I’m here to share with you healthy recipes that are knock-your-socks-off delicious!

“... with a background

in classical French Cuisine ...�

I’m talking Caesar salad topped with a high protein hemp seed dressing, fresh croutons sautÊed in grass fed butter and crisp locally raised bacon. Freaked out by all that butter and bacon? Don’t worry, I spent eight years as a pure vegetarian, can make vegan food that’d fool anyone and I have a passion for raw cuisine, too. As long as it is pure clean food, I’m game!

Now, how about that Caesar salad....

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Prepare the Hemp Caesar Salad Dressing by combining all the ingredients except the parmesan in a blender. Blend on high until smooth and creamy, then stir in the parmesan.

In a large bowl toss the lettuce, croutons and bacon bits with enough dressing to coat and dig in!

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Hello Golden Janet Crandall-Swaffield Publisher Welcome to the first issue of Golden This Week, a collaboration of like-minded people bringing a fresh perspective on local issues, people and businesses.

This publication is locally owned and operated, a free publication available to any and all.

We hope to bring you new features - some health and wellness opportunities, news on the local food scene, stories about the people and businesses that make Golden what it is. And more.

I left the industry just over three years ago, and while reflecting on some of the best parts of it, I find myself with an opportunity to put my own spin on something fresh and new. Someone recently said to me, “you can quit your job, but not your calling.” I suppose she was right, and here I am.

With this product, we hope to create discussion, bring you a smile, maybe even a laugh. We’ll share our opinion, and hope that you share yours. We want to highlight what’s happening here in the community, this place we all call home, whether it’s for a season or a lifetime.

We still strive to be fair and accurate, knowing that mistakes will happen, and when it does, we hope to make it right. Most of all, we ask for a chance to be part of your lives. We hope to have the kind of curiousity that produces good journalism.

To those who have gone above and beyond to support this new venture, we thank you. Without your help and specifically, the vote of confidence, you would not be reading this today.

As we move forward, we hope to hear from you.

Drop us a line and tell us what you like, what you might not like, and any suggestions for articles or features that you might have.

We’re so excited for this first issue: Don’t miss Nicole Du Vent at Eat Pure Market, stop in to check out her cookbook and why not get something at the juice bar while you’re there. I never thought I would be fond of wheatgrass in my juice, but wow, it’s amazing.

And Nicola Hollick at Bluebird Cafe, she’s just baking up a storm and what’s that? Fresh roast beef done in-house? Delicious.

My favorite new feature so far is ‘Where are they now?’ A story about a local person that has gone on from here but is still connected to home through friends and family. This week it’s Noah Moss, it’s a great story. Enjoy.

Letters to the Editor or community conversation?

According to Wikipedia, a letter to the editor is “a letter sent to a publication about issues of concern from its readers. Usually, letters are intended for publication. In many publications, letters to the editor may be sent either through conventional mail or electronic mail. That’s a fairly standard explanation.

Letters may also be sent as a reaction to a story.

Maybe you liked a particular article, or maybe not.

A letter for the purpose of publication should be

well written, and well thought out, making certain the material is carefully considered. A letter to the editor is more than just that, it’s a document that goes out to the public to read, so in effect, it’s a conversation with the community.

At this point we don’t have a word count limit, but we can revisit it in the future if necessary. Please send your letters to publisher@goldenthisweek.com or carriewhitejournalist@gmail.com.

5IJT8FFL Golden

Advertising deadline is Wednesday at noon. Contact info: Published every Friday.

Box 131, Golden, BC V0A 1H0 FREE distribution in high traffic areas in (250) 344-8137 town and on the Trans-Canada Highway.

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Kings of the Hill

See story and photo spread on page 12-13 The organizers and crew of GT or Die would like to thank all who support this event:

Thanks to all the volunteers that make it happen!

See you next year!

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Back to the Basics Carrie White Editor It’s been almost eight years since I took my first plunge into newspaper reporting in Golden. A lot has happened since – some good, some bad.

It is a strange thing to find myself back here again, writing my first editorial for a community I hope to write about for a long time to come.

It was last year that I decided that I wanted to move back to Golden. After having been away for nearly five years, I was soul-searching and realized that there was no place on earth I would rather be.

But I wanted to come back with purpose. With a vision.

With a plan to do something that I had dreamed of since college: I wanted to start my own publication.

I have worked for a few different news organizations over the past few years, from an independent in Jasper, to the giant Toronto Star in Ontario. I have learned so very much, but the one thing that has stuck with me is the desire to be a good journalist for a publication that I believe in.

I have dreamed about working for a paper that inspires people and reports the facts with diligence, strong ethics and well-formed opinions. That last one is important to me because I think that the true journalism happens when there is a thoughtful, well written and factual story that inspires dialogue between the people reading it. Eventually, the hope is that those same people will continue to research whatever the topic may be and make informed decisions about what they think or how they feel about it.

With that in mind, I reached out to and partnered with a person that I had taken a lot of inspiration from with respect to those beliefs. As a result, I am proud to introduce Golden This Week. An independently owned and operated publication that is going to strive to give Golden and Area a great newspaper. One with well researched news stories yes, but also one that tells the stories about the people that live, work and play here.

It is a great pleasure and privilege to work at a small community paper. You get to become very intimately involved in the lives of many. That can create great challenges, but they are challenges I am excited and prepared to take on.

It won’t be easy, I am no fool. There is no way I can get it right every time.

But I believe that we can do Golden a great service by offering a paper by the people, for the people.

So, please enjoy this first issue of Golden This Week.

A free, full-colour publication. And, feel free to share your stories and photos with us. After all, it’s your paper too!

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Museum

photo by Colleen Palumbo

Celebrating Queen Elizabeth’s 89th birthday

A Royal Tea party - A great time was had by all at the Golden Museum, with many dressing up to celebrate the birthday of the Queen.

Pictured left to right are: Grace Gottler, Bernice Bechthold, Ruth Finnie, Louise Rande, Lil Negreiff, Helen Marasco, Mary Colonna, Anne Magnusson.

Golden’s Heritage

A short life for The Ptarmigan

museum photo

An family outing on the Columbia River aboard the riverboat Ptarmigan. The Ptarmigan was built in Golden, BC in 1903 by the Upper Columbia Navigation and Tramway Company.

It was 110 feet long and 20 feet wide. This boat had a rough short life. It was purchased by the Columbia River Lumber Company in

1903 and launched immediately.

It hit a snag near Redrock in 1907 and had to be repaired - later that same year it caught fire and the upper works were destroyed.

Repaired it went back to work in 1908 and was broken up in 1909. During its short life it hauled freight and people from Golden to Invermere.

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Local business

It’s a Bluebird kind of day

by Carrie White &EJUPS t (PMEFO 5IJT 8FFL

Sometimes, the places you have been help to shape the person you become later in life.

Such is the case for Nicola Hollick whose extensive travels and years in the food industry led her to open her own business - the Bluebird Cafe.

“I have lived in Golden for ten years and I always felt like there was room for a cafe like this,” she says, referring to her graband-go menu, much of which is made from scratch in house.

Nicola worked in the service industry for almost 20 years and has experienced every aspect of the front-of-house operations. She took her inspiration for the Bluebird Cafe from places that she has travelled to or worked at.

“There were a variety of elements I just wanted to tie together to create something that I would want in a cafe,” she says.

Most important to Nicola was having a place that offered grab-and-go food that was also homemade.

“I wanted to have a place that offered turkey and roast beef that is brined and roasted in house, homemade soups, salads and baked goods,” she says. Roasting meat in house is an extra step, but it is important to her.

“I feel like a lot of food is processed these days so I wanted to have fresh products for people.”

Nicola says she gets her menu ideas from things she has eaten in Canada and abroad.

“I get inspired by different foods,” she says laughing. “But a lot of my ideas just happen. For example, we bake fresh muffins every day. They are always different and it’s fun to be creative.”

The Bluebird cafe also carries Natur’el loose-leaf tea, iced drinks and a variety of goodies.

And of course, there is the coffee.

Having spent a fair bit of time learning about coffee culture, Nicola puts a lot of effort into her coffee and tea offerings at the cafe.

Nicole Hollick, owner of Bluebird Cafe in Golden, with a freshly brewed coffee.

“I carry Fratello coffee and people really seem to like it,” she says. “They are a family-run operation out of Calgary. They have been a great business to deal with.”

There is a lot to know about brewing the perfect coffee.

“You have to watch your grind, because things fluctuate and you need to adjust sometimes. You also have to pay attention to how your espresso is being poured, pressed, the time it’s taking –there are a lot of things to look for,” she says.

Making the transition into owning her own business has been a long time coming for Nicola. She has worked hard to finance the business herself and most of her equipment has been collected over the years.

“I was always looking for deals,” she says of her equipment.

“I have been looking for the right spot for years. I was just waiting for the time when I could do it. I bought a house here nine years ago and as a single income

household, I waited several years until I felt that it was time for me. Then, I found this space and things just sort of came together.”

Nicola says her location, at 802 9th St. N., was a space she could work with financially and inside, it was a blank slate.

“When I found this place, I felt that I could afford to invest a certain amount of money into it and still succeed,” she says, adding that it was with the help of her brother Mike Hollick, that the contruction and design all came together.

Nicola says that even though her location is a little off the beaten track, being located in an area that is mostly industrial hasn’t been a problem for business and her neighbours have welcomed her with open arms.

“I think a lot of people make the effort to come over here even though it may not be en route, because they appreciate what I am doing here,” she explains. “And, I have a lot of loyal customers. I think it helps that I worked in the service industry for years.”

Although the vast majority of her experience is in the “front-of-house,” Nicola doesn’t shy away from cooking and works hard preparing food at the cafe.

“But I have to give props to Tori (Neigel) that works here,” she adds with earnest.

“She’s a great baker and we collaborate a lot because I like to change my menu up seasonally with new items.”

Nicola has just two staff members, Neigel and Bayla Lunny. She says the three ... Continued on page 11

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Fresh baking is always on the menu at Bluebird Cafe. Conveniently located at 802 9th St. N., stop in on your way to just about anywhere. ... Continued from page 10

but Nicola also spends a fair amount of time “pounding the pavement” with her work well together and she is happy to own brochures. She believes strongly in have a small, tightly-knit staff. word of mouth.

Having been in business for just over Now that the weather has improved, a year, Nicola has admittedly had a taste Nicola says she is looking forward to of the challenges that arise from running having her patio open. a food-related business in a seasonal “This summer I will be setting up a bike community like washing station Golden. for people,” she “It can be a says, adding that ... I wanted to have a challenge for all she feels it will be businesses here, so place that had turkey and a nice touch for you have to really coming off roast beef that is brined and those depend on the the trails to grab a roasted in house, locals,” she notes. coffee and spray She also makes an homemade soups, salads down their bikes. effort to be creative in Nicola says she and baked goods ...” her expansion efforts has a lot of ideas to ensure year-round for the future business. When she of the Bluebird, first opened, the Bluebird offered specialty including hosting monthly dinners, but for coffees and grab-and-go breakfast and now she is taking it one step at a time. lunch. She has since expanded to include “It’s important to take your time to her popular brown bag lunch menu and find out what your community needs and catering for small groups. desires and decide what you want,” she Word about Nicola’s services has started says. to spread.

Nicola’s advice to others thinking of “People like the convenience and it can starting their own business? be a quick solution if you need to supply “It’s good to take chances, but it’s also lunch for a group of people in advance – or important to do your research,” she says. even last minute,” she says.

The Bluebird Cafe is open from 7 a.m.

Nicola also offers coffee service for to 5 p.m., seven days a week. Call ahead events and is contemplating offering or drop in. delivery around town.

Contact the cafe by phone at 250When it comes to getting the word out, 439-0008 or email BluebirdCafeGolden@ she does use Facebook and online tools, gmail.com

“

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photos by Nicole DuVent

Page 12

The muddy trail ride into Quartz Creek would have scared most away but over 150 people buckled up and just went for it at this year’s GT or Die event on April 18.

Organizers of the 8th Annual GT or Die event at Quartz Creek said this year’s race was one of the best days of the season and the event raised over $1600 for Golden and District Search and Rescue (GADSAR).

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Local activities

Kings of the hill

by Carrie White &EJUPS t (PMEFO 5IJT 8FFL

It was heart-racing and bone-rattling mayhem at Quarts Creek on April 18, when snow lovers and adrenaline junkies form near and far gathered to partake in the Quartz Sessions GT or Die race.

Held at Quartz Creek Snowmobile Area about 40 kilometres west of Golden, the fun-filled race event wrapped up its eighth year this year with a successful turnout.

Organized and built by area locals Alesha Thompson, Brian Lavoie, Kelly Bushman, Tim Nelson and Darcy Keller, there are also a handful of volunteers that help with the course, barbecue and sound system.

Lavoie explains that the event is mostly a gathering of friends that share the same passion for sledding, shredding and GT racing.

“And, money is raised to support the

guys that haul our broken [butts] out when we wreck our selves or get a little too goonie and can’t find our way home.”

But that doesn’t mean the race isn’t competitive.

“We have a custom made, stainless steel trophy and if your name is on that trophy you have the bragging rights of being the one of the best GT racers in the world,” says Lavoie. “If GTing ever makes it into the Olympics, I’m sure this will be one of the qualifying events.”

This year, despite lacking snow levels this season and challenges for the crew of course builders and event planners, Lavoie says the group made the decision to push forward with the race.

“We were rewarded with one of the best GT or Die races ever,” he says. “The muddy trail ride into Quartz Creek would have scared most away but over 150 people buckled up and just went for it anyway. We had one of the best days of the season and

Page 13

raised over $1600 for Golden and District Search and Rescue (GADSAR).”

Lavoie explains that the idea for GT or Die was the brainchild of Kelly Bushman, owner of Fastcat Grooming.

“He would build a mini snowboard park in the back country for all of us to session, which gave us the idea of doing a GT race event.”

“We were rewarded with one of the best GT or Die races ever.”

Historically, the event sees up to 200 people come out to watch, play and race.

“We usually sign up about 50 racers.

Ten to 15 ladies and 35 to 40 men,” says Lavoie.

The race kicks off around noon and it runs tournament style for four to five hours.

“We then all head up to the Poo Stain Climb for the grand finale, which is a powder race, and the first one to the bottom

gets the money pot,” says Lavoie.

The final race is now fondly referred to as “Insane on the Poo Stain!” and is the last event before the racers finish off with an awards ceremony.

“This year we got some great footage with Oatway Productions on site filming all day,” says Lavoie. “And props to all the boys and girls that buckled up and sent it down this slope.”

This year’s “Insane” winner was Jonas Granberg, while Tim Nelson took first in the men’s race and Ali Shroeder placed first in the women’s.

Over the years, Lavoie says that the group has had “nothing but good vibes” from all the competitors and spectators that attend GT or Die. “We have a lot of growing support from local businesses and we are thankful to them,” he adds.

For Lavoie and everyone that brings together and takes part in the day, the event is a great way to cap off the winter season.

“It’s about friends that shred and sled in the backcountry getting together at the end of the season to compete, trash talk, tell stories and if the weather is good, get a few more pow laps in - If not just for the glory and the fame,” he says.

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(PMEFO T QFPQMF XIFSF BSF UIFZ OPX /PBI .PTT t *O IJT PXO XPSET

“I feel very fortunate to be able to pursue the career that I always dreamed about as a kid growing up in the valley. I can remember back to when I was about twelve years old, dreaming of flying some day. Then when I was 16, Rob Graham took me up for my first flight in one of Dave Crerar’s small airplanes at the Golden Airport. From that moment I was definitely hooked on flying! After graduating from Golden Secondary School, I worked for a summer and saved enough money to move to Victoria and start my education.

I am lucky to still have my dad (Jeff Moss) and brother (Caleb) living in the valley, and ever since I moved away for the first time in 1991 I have always had the pleasure to come back and visit often. I was born in the Golden hospital and grew up in Parson. I still feel a very strong bond to the area and I always feel like I am home when I return. Now I have the opportunity to bring my kids back and show them all the things that I grew up with. We enjoy camping and fishing at the lakes behind parson, hiking and biking and just relaxing at my dads property. In the winter, its amazing to come back and see how much our small little Whitetooth Ski Hill has changed!

My children, like me, really enjoy travelling, they were able to come over to Japan and visit me while I was living in downtown Tokyo for my initial training course with ANA. We have enjoyed many camping trips around BC, Alberta, and the western US, a cruise around Mexico, a trip to Jamaica and most recently Cancun.

After almost twenty years of being a commercial airline pilot, I still love going to work and doing my job. It comes with many challenges and rewards, the biggest challenges for me are the constant state of fatigue from jet lag and switching from day to night schedules and being away from my family for long stretches of days.

But on the reverse side of this, I do get long stretches of days off back at home.

Currently, I’m working a schedule of 18-20 days over in Asia and then 12 days at home. One of the perks of my employment contract is that I’m entitled to a round trip ticket to Japan every month from any

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where in the world.

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t * XFOU UP XPSL GPS "JS 8JTDPOTJO (based in Denver Colorado) flying as a co-pilot on a 32 passenger Donier 328. Flying as a United Express airline moving passengers for United Airlines to the smaller citys in Colorado, Montana, Wyonming, North Dakota, South Dakota, and Nebraska. t "GUFS NPOUIT * XBT QSPNPUFE UP $BQUBJO PO B QBTTFOHFS $BOBEBJS Regional Jet, still flying passengers all around the USA for United Airlines, but OPX CBTFE JO $IJDBHP *MMJOPJT "U ZFBST old I was the youngest Jet Captain at my company. After flying as a captain for about six months, I was asked to help train new pilots that were being hired to our company, so in addition to flying regularly scheduled flights, I would go to the Simulator and instruct new co-pilots, as well as co-pilots that were being promoted to Captain.

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Page 15

Noah Moss, flying for All Nippon Airlines “We say that we go to work in a very small office but it has an amazing view!”

Top left: Noah and kids, son Kyler (left) and daughter Jordyn. Bottom left: Father and son pose for a quick pic in the airport. Right: Captain Noah Moss at the office, the cockpit of a Boeing 767 for Japan All Nippon Airlines.

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NEW SPRING

and summer stock arriving daily!

Signature Clothing 504 9th Ave. N. Golden

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Community

McHappy Day an event close to our hearts Some stories of how Ronald McDonald house has benefitted our local families in times of need.

Austin

Aubrey

Sydney

“Where to start….. How about words to start, comforting, love, laughter, emotions, caring, strong, family and one simple word, home… This is what describes the Ronald McDonald house for our family.

Austin was diagnosed with epilepsy when he was 6months old, he has Tonic Clonic seizures.

“My daughter was born with a rare birth defect called Gastroschisis. She had a severe case and was in the Alberta children’s hospital for 11months. From day one of staying at the Ronald McDonald house we were treated like family! The staff and volunteers are truly amazing people who go above and beyond anything that is expected of them.

Almost every night volunteers came in and cooked dinner for everyone! After spending all day at the hospital it was so nice to go ‘home’ and have a hot meal waiting for you.

When our daughter was finally discharged it was so incredibly hard to say good bye to everyone. They had done so much for us during our stay there and had done even more for our older daughter.

We were truly blessed to be able to stay there.”

“Syd was born with Hypoplastic left heart syndrome. A twin, both preemie, and has had 4 open heart surgeries and a transplant. She now has severe coronary artery disease and will need another transplant.

We travel to Calgary and Edmonton three times per month. A week before Christmas she underwent angioplasty to prolong her heart function. She has a paralyzed vocal chord, hearing loss and some lasting brain damage from meningitis as a baby. She now takes 22 pills a day to keep her transplanted heart from being rejected.”

“ ... comforting, love, laughter, emotions, caring, strong, family and one simple word, home…

This is what describes the Ronald McDonald house for our family.”

Through the we have had day visits, weekend visits, and weeks visit. Through our visits the Ronald Mcdonald house has given us a place not just to lay our heads but a home to come to. Volunteer’s are shining around the house, helping with daily tasks, preparing meals, folding laundry, but the most important keeping the family’s minds at ease, crafts with kids, bingo nights, pet night, spa day, even Ronald McDonald himself… but the list goes on…… After long days in the hospital, to come to a place with ease, peacefulness, it absorbs that emotion for the whole Family. As we grow with different challenges with Austin, the Ronald McDonald House has been through it all with us, we are forever indebted to all the people that support the house and the Ronald McDonald Charities mission.”

“The staff and volunteers are truly amazing people who go above and beyond anything that is expected of them.”

Sydney

On May 6, take some time for McHappy Day. Please visit McDonald’s and support local children’s charities and Ronald McDonald House.

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ThisWeek Golden

2015

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Advertising Rates 1 'VMM DPMPVS JT INCLUDED JO BMM QSJDJOH 1.43 in

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Eating awesome at Eat Pure Mountain Market

Fresh, organic produce and bulk items are just part of the selection at Eat Pure Mountain Market. Stop in to see what’s new, and check out their website at www.eatpuremarket.com. You can find them on Facebook, and sign up for the newsletter to keep in touch. that I don’t recognize, I am going to Continued from page 5 ... research what it is. That takes a lot of time, but it’s worth it,” she explains.

All that extra work means that DuVent and her staff are able to provide a little companies. Everything from her selection of peanut butter to the toothpaste more to shoppers at the store. Her staff consists of Judith Thibault, former owner of is Canadian-made. It is an important part Genuine Organics; Kory Monteith, a holistic of the business for DuVent. allergist; and Hannah Bracken – a master “It cuts down on the length of travel to herbalist. get here, which means less environmental “We have a really well-rounded staff,” impact and we know where our food is coming from,” she says. “Bringing food and she says. “I know more about cooking, what to do with the food, what tastes good other items in from smaller companies, and how to cook healthy, and the girls also allows us to build relationships with carry their own expertise. We can take the our suppliers.” time to talk to our customers about the DuVent is adamant about researching products and explain why we have chosen every product to ensure that she knows them.” exactly what is in it.

In order to combat the general fact “If there is an ingredient in a product

that buying organic produce is a bit more expensive, DuVent is mindful of the costs of the produce she brings in each week.

Red peppers for instance vary widely, so she brings in produce based on pricing so they get the most value each week. DuVent works with over 30 suppliers and says that has allowed her to keep her prices competitive. She spends a lot of time cross referencing items to find the best prices and that allows her to pass that on to the customer.

“It’s been great because by not getting the same produce every week, people are getting to try things they may not have thought to buy.”

DuVent has a strong belief in organic foods.

“For one, it gets away from having pesticides in our food. We all want to avoid contaminants and I believe that by choosing organic you can keep your body

healthier.”

Pesticides are also harmful to the planet, she explains and can seep into our land and water.

“Care of the land and care of our bodies is equally important to me.”

Looking to the future, DuVent says she hopes to become better known throughout the community.

“I think a lot of people are scared away from organic stores because they thing the prices are going to be through the roof,” she says. “If we can get more people through the door, then we can show them that isn’t the case.”

Eat Pure Mountain Market is located at 1007 10th St. S. The store is open 10 a.m. to 6 p.m. Monday through Saturday and 10 a.m. to 5 p.m. on Sundays.

Contact the store at 250-344-2285, www.eatpuremarket.com or visit them on Facebook.

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Steve’s Kitchen & Bath Cabinetry

STEVE SWAFFIELD

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A history of candy and food items

Dubble Bubble, the original bubblegum

by Janet Crandall-Swaffield 1VCMJTIFS t (PMEFO 5IJT 8FFL Have you ever wondered why bubble gum is pink? It never occurred to me until I read the story ...

Dubble Bubble is thought to be the original bubble gum, made by Philadelphia-based Fleer Chewing Gum Company. Founder Frank Fleer had created an early bubble gum formulation in 1906, called Blibber-Blubber. While it had bubbleblowing capabilities, it was viewed as inferior to regular chewing gum, in that it was way too sticky and broke apart easily, and was never marketed to the public.

“It was the first commercially produced bubblegum, and sales surpassed $1.5 million during the first year. To assist with bubble gum sales, Diemer himself taught salespeople how to blow bubbles so they could teach potential customers.”

Walter E. Diemer, an accountant at Fleer, had a passion for bubblegum, and would tweak the Blibber-Blubber recipe in his free time. In 1928, after a year of attempts, he made the first successful batch of bubble gum. The next morning however, when trying to recreate his successful concoction, he couldn’t do it. Four months later, he finally made a 300 pound batch of what would become Dubble Bubble, making it a product that’s been on local candy store shelves more than 85 years.

At the time, the only food colouring available at the factory was pink, and by default, pink would go on to become the standard color for bubblegum around the world. By using a salt-water taffy wrapping machine, Diemer wrapped 100 pieces individually, and brought them to a local candy store. At 1¢ per piece, the gum sold out in one day. Soon Fleer Chewing Gum

company began making Diemer’s recipe under the ‘Dubble Bubble’ name. It was the first commercially produced bubblegum, and sales surpassed $1.5 million during the first year. To assist with bubble gum sales, Diemer himself taught salespeople how to blow bubbles so they could teach potential customers. Talk about interesting on-the-job training!

The original gum featured a color comic strip, known as Fleer Funnies, tucked in around the gum. ‘Dub and Bub’ were the main characters in the 1930s but were replaced in 1950 by Pud and his buddies.

Fleer Fortunes and Dubble Bubble facts were also included. More than 1002 comics have been released over the years.

During WWII, Dubble Bubble was distributed to the military, and when sugar and latex became scarce during the war, bubble gum manufacturing was halted,

between the years 1942-1951. When production resumed, the popularity of the gum grew steadily, and Fleer ‘extended its reach’ by adding new flavours and products such as the gumball, as well as expanding distribution of its products overseas. Fleer introduced the first ‘5-pack gum’ in 1957.

In 1998, Dubble Bubble was purchased

by Concord Confections, and subsequently Concord Confections was acquired by Tootsie Roll Industries.

Dubble Bubble is now sold in over 50 countries, it’s made in a facility that is certified gluten and peanut free, boasting only 20 calories per piece. It is also available in a sugar free variety.

In the Canadian market, Dubble Bubble products are made and sold with slightly different packaging. On close inspection, the signature ‘Fleer’ crown and oval

logo, reads ‘Original Dubble Bubble’, while its US counterpart reads ‘America’s Original Dubble Bubble’. The classic pink packaging of the wrappers and the buckets would seem unique to Canadian marketing, whereas in the US, the pink packaging is replaced by a medium blue, perhaps lending itself to familiar ‘red, white and blue’ for the US market (but that’s just me speculating).

At any rate, it strikes me as remarkable how such a simple product influenced gum chewing worldwide, 85 years of various bubblegum and bubblegum flavoured products. Funny how the color of ‘original’ or ‘bubblegum’ for so many products today is pink, all because that’s the only color Fleer had on the shelf at the time. That’s how some things happen I guess.

Dubble Bubble and other retro candy items are available at Moose Trax.

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