Currents

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$ 25

K am lo opS

September/October 2011

Easy as Pie

Sweet or savory, there are plenty of ways to fill pastry

Eternal Flame

Celtic Fire Designs captures memories in glass

North Thompson Paradise

Amaranth Farm - a study in homesteading

Home on the range Slowing down at Trophy Mountain Buffalo Ranch near Wells Gray

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Editor’s Message

On Buffalo and Pie

I

first heard about the Trophy Mountain Buffalo Ranch in February, after owners Jamie and Joe Fischer opted to participate in the Daily News’ annual Vision special section.

I spoke to Jamie at length about the ranch. Long after I had all the information I needed for the short write up in Vision, I kept asking questions.

When I hung up the phone and got back to work my mind continued to wander back to the ranch — a place I’d never been — and when Jamie sent me pictures of the ranch, I knew I’d have to go. That’s exactly what I did for this issue, and that’s exactly why I love my job.

Since taking over the reigns of Currents one of my goals has been to reawaken Kamloops residents, not only to the cool things going on within the city, but also to the interesting people and amazing places that are just down the road.

The buffalo ranch is just one of those places. During the 123-kilometre drive to the ranch, I passed dozens more stories just waiting to be written — if only I had the time and the pages.

It becomes cliché to write in every issue that this issue has been a joy to put together, but it’s true. Each issue of Currents is more fun than the last, and this one is fun for a different reason altogether.

In this issue we’re introducing a few new writers to the roster. Regular contributor Amber Yake is back once more, this time writing about one of my favourite topics — dessert — in her feature Easy as Pie. We always like to include recipes with the food articles, but were forced to borrow a pastry recipe from allrecipes.com, simply because local pie makers were unwilling to divulge their secrets.

New to Currents is master gardener Elaine Sedgman, who, after mild persuasion, agreed to become a regular contributor to the magazine, and for that I’m tremendously pleased.

Also new is Meghan Low, who wrote Eternal Flame, a story showcasing the unique work of artist Cherie Rensing of Celtic Fire Designs. Rensing took personal tragedy and channeled that into her artwork, which is now commissioned worldwide.

Jody Spark contributes for this issue. I’ve worked with Jody in the past on other projects and love the work she does, so when I heard she had moved back to the area I was keen to work with her again, and love the story she found in Bob and Cheryl Hearn’s Amaranth Farm.

Finally, Chad Graham is featured in this issue’s Gallery. Chad is new to the area, and I know him because he sits in front of me each day. He moved to the area from Prince Rupert to work as an advertising sales rep for the Daily News. Whenever Chad’s not selling ad space, he’s got his camera in hand, and I thought, what better way to welcome him to Kamloops than with a two-page spread in Currents? — Danna

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September/October 2011

Currents

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Currents events

K am lo o p S

A sampling of happenings in the Kamloops region September/October 2011

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volume 4

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Number 6

INSIDE:

7 10 16 19 22 27 29 30

Eternal Flame

Celtic Fire Designs captures memories in glass

Cover Story: Where the Buffalo Roam Trophy Mountain Buffalo Ranch is so close, but seems so far away

The Gallery: Chad Graham Photographer new to Kamloops, but an old hand behind the lens

Easy as Pie Sweet or savory, there are plenty of ways to fill pastry

North Thompson Paradise Amaranth Farm — a study in homesteading

The Secret Life of Bees Introducing Elaine Sedgman’s new gardening column

Riverside Park’s Checkered Past Downtown greenspace long known as 'People's Park'

Q&A: Whimsical & Provocative Amber Yake interviews members of the Kamloops Burlesque

Catch Currents To catch Currents on the Kamloops Daily News website, go to www.kamloopsnews.ca and click on the Special Publications box. We welcome your story ideas for future issues of Currents. Drop us a line at currents@kamloopsnews.ca.

Currents Magazine is published six times a year by the Special Publications Division of the Kamloops Daily News, 393 Seymour St., Kamloops, BC V2C 6P6. All rights reserved. No part of this magazine may be reproduced without the publisher’s written permission. Unsolicited material will not be returned and the publisher assumes no responsibility for unsolicited material.

Phone: (250) 372-2331

The Daily News is a member of the Canadian Media Circulation Audit, Canadian Newspaper Association, B.C. Community Newspapers Association, and the B.C. Press Council. Published daily except Sundays and most holidays.

A division of Glacier Ventures International Corp. Publications Mail Registration No. 0681

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Currents September/October 2011

Kamloops Regional Farmers' Market Wednesdays and Saturdays To Oct. 29 Saturday Markets are held in the 200 block of St. Paul St. Wednesday Markets are held in the 400 block of Victoria St. (in front of the library).

North Shore Farmers Market @ Spirit Square To Oct. 7 Every Friday evening from 4 p.m. - dusk at the Spirit Square on Mackenzie Avenue and Yew Street.

North Thompson Fall Fair and Rodeo in Barriere Sept. 3 - 5 Events include Pony Chariot and Chuckwagon Racing, Parades, 4H Shows, Heavy Horse Pulls and much more!

Childrens Art Festival @ Riverside Park Sept. 17 Organized by the Kamloops Art Council for the past 10 years, the annual Childrens Art Festival is a fun-filled, creative day of artistic, musical and theatrical activities for the children of Kamloops.

10th Annual VW Turtle River Race @ Pioneer Park Sept. 18 The proceeds from this year's VW Turtle River Race will benefit Western Canada Theatre Company. Races start at the Yacht Club and finish at Pioneer Park.

Western Canada Theatre presents Betrayal @ The Pavilion Theatre Sept. 22 - Oct. 8

By Harold Pinter. One of the finest dramas of the past century, written by one of the most important playwrights in modern theatre.

CIBC Run for the Cure @ Riverside Park Oct. 2 The Run for the Cure is Canada’s largest single day, volunteer-led fundraising event dedicated to raising funds for breast cancer research, and education and awareness programs.

Currents Contributors Writers: Amber Yake, Jody Spark, Elaine Sedgeman, Meghan Low, Sherry Bennett Photographers: Murray Mitchell, Keith Anderson FSC LOGO Publisher Tim Shoults Supervising Editor Mel Rothenburger Editor Danna Bach, dbach@kamloopsnews.ca Art Director Shelley Ackerman Advertising Director John Morash Special Publications Advertising Manager Kevin Dergez Advertising Sales Keshav Sharma, ksharma@kamloopsnews.ca

Northhills Mall Flea Market To Oct. 2 Every Sunday until October. 8 a.m. to noon.

On the Cover:

Tristan Fischer shares a tender moment with one of the trail-riding horses at Trophy Mountain Buffalo Ranch. Tristan lives at the ranch with his mom Jamie, dad Joe, and sisters Kate and Kylie.

Photo by Danna Bach.

Western Canada Theatre presents Letters from Wingfield Farm @ The Sagebrush Theatre Oct. 13 – 22 A captain of industry trades his pinstripe suit for overalls and retreats to a hundred acre farm with only a broken down racehorse and a single furrow plough.

For more events and information, visit www.kamloops.ca/events/

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Currents September/October 2011

Artisans

Eternal Flame Celtic Fire Designs captures memories in glass story by Meghan LoW, PHOTOS by KEITH ANDERSON

J

ewellery can represent many things — marital status, faith, heritage.

Knowing this, local artist Cherie Rensing has taken the purpose and meaning of wearing jewelery to a whole new level with her one of a kind memorial beads.

Memorial beads are more than just beautiful pieces of glass melted together. Within that glass, Rensing deposits cremains — ashes of deceased loved ones — and creates stunning pendants.

She started Celtic Fire Designs six years ago, making pieces of glasswork and playing with the medium as hobby. But four years ago tragedy struck, turning not only Rensing’s personal life around, but her professional life as well.

Four years ago, she lost her husband Ken in a car accident. Then, within a year, she lost her mother, father and brother. Instead of drowning in it, she took her grief and turned her hobby into a profession, helping not only her own family heal, but many others in the process.

“From it (the loss of her husband), and from my desire to make myself and my daughter something very special out of some of his ashes, the memorial beads started and (demand) grew. When I found the peace and comfort and serenity the beads brought me, I knew I had something others would enjoy as well.”

Through her grief she realized the beads ➤ September/October 2011

Currents

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Previous page, Celtic Fire Designs creator Cherie Rensing heats up glass for moulding custom made jewelery. Above left, memory beads, containing the cremains of Rensing's mother, Marg Butler, and braclet created in memory of Rensing's late husband Ken. Right, wearing her custom-made ring, Rensing holds beads created in memory of her dad, Bill Butler.

8

were much more than just works of art and glass.

“Loss is such a personal and difficult thing to deal with, whether it is the loss of an animal or whether it is the loss of a friend or loved one,” Rensing says. “Friends around you don’t know what to do to help you — they feel helpless. Suggesting (a memorial bead) makes the friends feel really good, and it’s a positive thing to do.”

The reaction to memorial beads is rarely neutral, Rensing admits.

“There are two reactions. People will either take two steps closer and ask to see them, or take three steps back, form a cross and shriek while saying to keep it away from them.”

She’s quick to point out the horrified reaction is usually from people who find the idea ghoulish or morbid.

“But,” she states matter of factly, “the reality is in this western culture we don’t teach about death, we don’t prepare people. It’s going to happen to everybody, so it’s really unfortunate that we aren’t given that opportunity to honour death as part of the life cycle.”

A lot of Rensing’s first commissions were from friends, and then spread by word of mouth. Mazy Matuscewski, a friend of Rensing's, has not only had pieces made for herself, but has recommended Celtic Fire Designs to others. Matuscewski had the ashes of her three deceased pets made into a pendant, and sees nothing morbid about it.

“It gives you a content feeling. There is a positive. (After) you deal with the ashes, it’s nice that a part is still with you.”

To make the beads, Rensing starts with rods of glass that she then melts through a dual fuel (propane-oxygen) fire. Liquid ceramic and glass get wound around the memorial base so the beads and the ashes are completely encased.

The bead is formed with a small amount of cremains, but the physical characteristics of the

Currents September/October 2011

individual beads are what Rensing says people are comforted by.

“One of the neat things with the glass is you’ll hold it. If you’re wearing a pendant you’ll be grabbing it. It lies against your skin if you have a bracelet or ring.

I have charms I will hold in my hand during really stressful times, because that makes the spirit feel closer to me. Also it warms the glass so there’s an energy there.”

The process of making memorial beads is something Rensing takes seriously. It usually involves meeting with the clients to see what they want, and learning about the loved one. Part of what makes the process so personal is that she gets involved on so many different levels.

“It’s really important I have pictures and stories (and) the music that they loved. I like to play that music when making their beads.”

Her commitment is part of the reason clients trust her work. “I like to know the spirits I’m working with. I want to honour the spirit. It takes a lot of trust for people to hand over these ashes.”

While Rensing knows her work helps families say goodbye, it also takes a toll on her, psychologically.

“To my knowledge when I started this there was one person in the (United) States who was making them, but they could not handle the emotion. It’s emotionally heavy work. It’s not something I can do every day. It takes time for me to talk with my clients and learn about them. And it takes time for me to sit down and think about the design.”

Despite all this — the emotional toll creating some of the beads takes on her, as well as the limit to her business’ success — Rensing knows she is on the right path, and she knows she owes all that to her late husband.

“I’m so blessed to be able to do this. I couldn’t have done it without him.”

Rensing’s artwork can be found at The Art We Are, and she can be contacted through her website www.celticfiredesigns.com, as well as through her Facebook page.

Meghan Low is a Kamloops writer and this is her first time contributing to Currents Magazine. She graduated from Thompson Rivers University in 2005 with a Bachelor of Journalism Degree. Since then she’s worked in variety of capacities from a technical support representative to her current career as an employment co-ordinator. She is an avid freelance writer and copy editor. In her spare time Meghan can be found snowboarding, hiking and cheering for the Canucks at a few local haunts.

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Cover story

Where the Buffalo R

Trophy Mountain Buffalo Ranch is so close, yet seems so far away.

o Roam

S

Story and photos By Danna Bach o often when we jump in the car we’re going somewhere — the grocery store, the bank, the doctor’s office.

While we rush from place to place, rarely slowing down to notice what’s in front of us let alone the view up ahead, it’s easy to forget that just up the road sits one of the most stunning pieces of wilderness in the province — some might say the country.

Wells Gray Park feels off the beaten track. The drive from Kamloops to the park’s entrance in Clearwater makes you feel you’re leaving the confines of a busy city and traveling back in time to a day and age where people survived without Costco and Wal-Mart and HBO. Of course none of this is true. Despite the idyllic nature of the landscape, the people who live near where I’m headed have high speed Internet, they have Costco memberships and they settle down on Sunday nights to watch HBO just like the rest of us.

But it’s fun to imagine otherwise, and it’s not difficult.

Where we’re headed, my husband and I, is the Trophy Mountain Buffalo Ranch.

When we check in we’re greeted by Jamie Fischer, who moved to the ranch in 1996 after marrying Joe, who bought the 58 acres at the edge of Wells Gray Park in 1989. Through Jamie we book our three-hour trail ride for the following morning.

She hands us our key — yes, key, not fob or card — to the grizzly room, which is on the top floor, right across the hall from the cougar room, and down the hall a bit from the ➤ September/October 2011

Currents

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Above left, Joe Fischer guides his horse back to the stable after a three-hour trail ride through Wells Gray. Top right, a peek inside the Grizzly Bear room. Bottom right, one of the bunk houses available for rent at Trophy Mountain Buffalo Ranch. wolf room. The key makes us laugh. The chain is as large as those handed out to travelers at roadside gas stations. Fitting it into the pocket of even a loose pair of pants is impossible.

We traipse up the stairs of the guesthouse, step out on a small balcony complete with bench and find our way to the room to stow our gear before exploring the ranch.

The grizzly room isn’t as big as it sounds. A homemade quilt is spread out on the bed, which isn’t your standard hotelissue. The frame is made of knotty pine and fits in perfectly with the bare log walls. There’s a bathroom with a shower — and for that we’re grateful— but there’s no cell reception.

When asked about cell reception, Jamie laughs. Occasionally, she says, there are hot spots.

Instead of marching through the campground waving our phones like divining rods, we turn them off and relax. It’s an odd — though not altogether unpleasant sensation — being unreachable and unconnected.

Our first venture outdoors takes us to the bison. There are over a dozen of them, and they’re plodding over to a trough near the fence. We follow their progress, laughing as the calves run and kick, in stark contrast to the giant lumbering bull, T-Bone.

Joe has had bison on the property since the early ‘90s “because beef sounded so boring.”

Compared to these massive beasts, beef is boring. Watch12

Currents September/October 2011

ing their enormous prehistoric-looking heads bob up and down at the trough is mesmerizing.

When the animals move on, so do we, walking over to the two draft horses, Mitsy and June, who are segregated from the herd of 18 trail riding horses because, says Joe, “they’re fat. They’re on a diet.”

Work horses though they are, Mitsy and June take much of the summer off, earning their keep in the winter by pulling a sleigh for those interested in seeing the countryside, Santa-style.

After patting a nose and sneaking in a handful of grass, we take our leave from the girls and work our way toward the stable to watch as a youth group from Quebec gets ready to take off on a trail ride through Wells Gray — the same ride we expect to do in the morning.

They’re fitted out with helmets and given basic instructions

by Tiffany, who guides the rides when she’s not working as a farrier. Tiffany and Jamie have known each other since they worked together at the Big Bar Guest Ranch in Clinton.

Once the trail ride departs, I catch up to Jamie and Joe and pick their brains to find out more about the ranch, the guesthouse and how they ended up here.

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Currents

13

three hours is called Nearly Naked, Canada, touching down in Hamilton, and I suppose that’s mostly true.

Ont. before traipsing his way west He’s third in line after our guide, until he arrived at Wells Gray.

Kim, and my husband, who rides “I brought tourists through for twoGeronimo. week-long hiking trips and canoeing There’s a family from England trips,” he says. Eventually that busijoining us on the ride, as well as Joe. ness dried up; in the day and age of The trail takes us through the iPhones and constant connectedpark, over a rocky path easily ness, nobody can afford to unplug navigated by the horses. We get to for two weeks at time. know our trail guide a bit better.

As a result, he was forced to come Like most of the employees on up with a different plan, provided he the ranch, she is from abroad. She wanted to stay in the area he loved came to Canada from Switzerland so much. to see the country, get some work That’s when he bought up the 58 experience, and perfect her English. acres and began imposing his vision The irony is, she says, that many upon it. of the guests are coming from It can be said that every house Switzerland and Germany, so she’s has a story, but the home that now not getting nearly as much Englishsits on the property has a few more language training as expected. chapters than most.

Along the route we pass a large For starters, while it’s old (origideer, which moves out of the way nally built sometime between 1910 Moul Falls in Wells Gray Park. of the horses as we approach, but and 1920), it’s relatively new in its stands beside the trail, calmly eatcurrent location at the high point of ing and staring back at us. the ranch.

Eventually, we come to a clearing Not long after buying the acreage, where we park our horses, stretch our legs, have a drink of Joe’s friend began logging property in Blue River on which water, and begin the walk to Moul Falls. this old homestead sat. Joe made the friend an offer and took There’s a staircase leading to the falls, and with each step the homestead apart piece by piece, carting it away to his ranch where he reassembled it over the course of three years. you take the humidity and the volume increases.

Moul Falls are spectacular — especially now, when the When asked why he didn’t just build a new home on the water is still so high. property, Joe shakes his head, and shrugs.

Photos taken, we begin the long hike back up to the horsWhere’s the story in that? es, mount, and then continue along a path that winds ever “These are three-sided, hand-axed logs,” he says, gesturing to the home, which is bathed in the glow of a long July sunset. so close to a cliff overlooking the swollen Clearwater River.

The view from here is breathtaking, and I would have taken “You can’t even buy these anymore. Some of the logs are a picture, but I couldn’t bear to pry my hands away from the 60 feet long, and they’re 11 and 12 inches square.” saddle for fear of plummeting to my death.

As he rebuilt the home, he began learning more and Soon, we’re back in the forest, the horses picking their more about it. He met the woman who grew up in it, whose way along the rocky trail when all of a sudden Kim leans father originally built it. He knows that living quarters were over and announces, “Look, there’s a bear!” upstairs while there was a machine shop on the main floor.

There it is, lounging in a patch of sunlight, about 50 feet He’s also certain that prospectors used the home for a while, away stripping huckleberries from a bush and watching us as there were soil samples arranged on the upper floor. with mild disinterest. Cameras come out, and we jostle for Today, the home operates year-round as a guesthouse.

The campsite is routinely busy. It truly is a family-run opera- position. Before the first photo is taken, however, several tion, with the couple’s three children, Kate, Tristan and Kylie, cows arrive on scene — that’s right, cows — eyeing up the bear and looking as hostile as I’ve ever seen cows look. calling the Trophy Mountain Buffalo Ranch home. In 2007, Before you can shout “Yee-Haw!” one of the cows charges they added the restaurant in which we currently sit, and as the bear, which is rousted from his berry-induced reverie the conversation draws on, more and more guests file in. and bolts straight toward us.

The dinner rush begins; Joe and Jamie get to work.

Sensing the turn of events, Nearly Naked launches forI collect my husband and we park ourselves on the patio, ward, nudging Geronimo out of the way, clearly intent on cool drinks in hand as we look out toward Trophy Mountain tearing for home. It’s only through a shear force of will and and await our meals — bison steak, of course. the fact the bear changed course and clambered up a tree, Conversations are taking place all around us. There’s a that keeps the horse from taking off. couple from England holding hands across the table, probAs the adrenaline boost subsides and we gather our comably on honeymoon, and another family — mom, dad and posure (both horses and humans) we begin the homeward grown daughter, drinking beer and speaking Dutch. stretch, taking a moment to glance back at the bear and The food arrives and it’s good, but made great by the watch as it cautiously shimmies down the tree. atmosphere. We watch the youth group come in from their Little more than three hours after we began, we’re filing trail ride — all are accounted for, and all are giggling and speaking rapid French as they walk the path to the campsite. into the stable, where we hop down, brush ourselves off, give our horses one last scratch before sauntering — that’s We dawdle over our meal and our drinks, and then climb the right, sauntering — over to the parking lot to begin the allsteps, looking forward to the adventures of the following day.

By 10 a.m. we’re perched in saddles. My horse for the next too-short trip home.

14

Currents September/October 2011

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The Gallery

Chad Graham

16

Currents September/October 2011

A

lthough new to the Kamloops area Chad Graham isn’t new to photography. He got his start taking pictures in the early nineties and was first published on the front cover of the Olds Albertan. The picture was of a neighbourhood house fire.

In 2006 Graham’s wife Amber bought him his first DSLR camera and there’s been no looking back. His Flickr site (www.flickr.com/zpaperboyz) has a seemingly overwhelming 5,000 images on it. On that site, he says, “there’s a little something for everyone.”

He started his photography business while working for a camera shop in Prince Rupert in 2008 and has seen tremendous growth since then. In Prince Rupert he was one of only a handful of commercial photographers so he became versatile quickly, shooting everything from family and pet portraits to sports and events.

Graham has been shooting as a stock photographer for Getty Images for about two years, and has seen his work picked up around the world for various ad campaigns and magazines.

When not taking pictures, Graham can be found at The Daily News, where he works as an advertising representative.

Previous page, Bubblenet Feeding: Humpback whales feed off the Pacific coast near Prince Rupert. This page, clockwise from top: Wolf Approaching: A grey wolf walks along the edge of the highway in Prince Rupert. Glowing Trees: The backlit hoar frost formed off the Skeena River lights up the trees. Night Sky: The moon rises over Pruddome Lake near Prince Rupert. Eagle Landing: Bald eagle arrives for the salmon run. Wise Ones: Two Great Grey owlettes sit on a fencepost east of Kamloops.

September/October 2011

Currents

17

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Food & Drink

Easy as Pie Sweet or savory, there are plenty of ways to fill pastry

I

t’s the main dessert at Christmas dinner, Thanksgiving dinner and on occasional Sunday nights. It’s sweet, it’s savory — it’s sweet and savory — it is the chameleon of food. It is pie.

“Pie is like an envelope for your food. It’s a great way to use things up,” says Robyn Haley, co-owner of Kamloops’ Erwin’s Bakery. “I think that’s what housewives did 80, 90, 100 years ago. They would use all their leftover foods from the week in pies. Pie is a very North American food.”

Story By Amber Yake Haley and her Photos by Murray mitchell husband Shawn purchased Erwin’s from the original owners three years ago. Erwin’s has been providing the community with pies and other baked goods for the past 40 years.

“We sell approximately six to 10 pies a day and during the holiday season we’ll sell anywhere from 300 to 400 pies,” Haley says.

“Blueberry and apple are our most

popular pie flavours. As soon as spring hits, strawberryrhubarb is very popular and we only seem to sell pumpkin between Thanksgiving and Christmas.”

Jennifer Marshall of Jenn’s Baking sells pies at the Farmer’s Market downtown every Wednesday and Saturday and every Sunday at Sun Peaks. She sells a minimum of 35 pies every market day and on Saturdays will often sell up to 50 pies.

“It’s something people will grab on the go because they are having friends for dinner that night,” Marshall says. “We have a core of seven or eight pies that we do every week. We do several apple-blend pies including apple-blueberry, apple-strawberry and apple-raspberry.”

“Pie is one of those go-to recipes. When you think of pie you think of your grandparents. Pie has always been an everyday dessert,” she adds.

It’s also a food that can easily be adapted to different dietary needs, which is something both Haley and Marshall do.

“Many of our pies have no added sugar so they are diabetic-friendly. My husband and I feel that most of our pies are sweet enough without the added sugar,” Marshall says.

“We do special order for wheat-free, vegetarian, vegan or diabetic-friendly pies,” says Haley. “Wheat-free pies are difficult to do a top crust pie with because it cracks over the top a bit. It doesn’t taste bad, it’s just different and not what people are used to.”

With a very short list of ingredients pie crust shouldn’t be difficult, yet it’s often what people struggle with the most.

“You can’t muck around with it too much. Baking is ➤ September/October 2011

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Previous page, Robyn Haley works on apple and blueberry pies at Erwin's Fine Baking and Delicatessan. Above, Jennifer Marshall holds her sleeping son while selling pies at the Farmer's Market. more of a science then an art and there is a reason ingredients are in the quantity they are,” Haley says. “When you add the water to the pie crust that’s where the art comes in. You add four to seven tablespoons of cold water and you have to be able to feel when it’s done.”

Marshall explains it in simple terms: “You have to work the Tenderflake in with the flour. Once you cut the Tenderflake in, add the rest of your ingredients and literally just work it enough so that you have a ball. Then stop and walk away!”

Haley warns that the weather can also have an effect on pie crusts, so beware.

Celebrate in style.

“On a dry day you could make a beautiful pie crust and then a few days later when it’s raining and humid you’ll find the crust is too sticky,” she says.

Fall is the time of year when many of our favourite fruits come into season. Apples, pears and peaches are all available at the Farmers Market and by fall, freezers are full of summer cherries and berries.

The cooler temperatures make baking possible again.

Haley recommends the Harvest Cheddar Streusel Pie for fall baking because of the in-season fruits it uses.

“I love the combination of the three fruits,” she says.

“That’s the one brief period when they’re all available, fresh and yummy!”

“It’s all about having fun with it. Pies don’t have to be what you’re used to seeing at the grocery store. If people start making their own pie or buying them at a bakery the flavour will blow them away,” Haley says.

Amber Yake has a Bachelor of Journalism from TRU. She spends her days working in marketing and communications and her nights writing, blogging and enjoying the occasional glass of red wine. She’s been writing professionally for newspapers, magazines and websites since 2008. In her spare time, Amber loves to run and train for races. To date she has completed one full marathon and a handful of half-marathons.

She is a self-proclaimed social media addict and can be found on Twitter at @AmberYake.

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Basic Pie Caramel Crust Recipe Apple Crumble Pie Via AllRecipes.com Ingredients: 2 cups all-purpose flour 1 teaspoon white sugar ¼ teaspoon salt 1 teaspoon baking powder 1 cup lard (or shortening or Tenderflake) 1/3 cup cold water 1 egg 1 teaspoon vanilla 1 teaspoon distilled white vinegar Directions: In a medium bowl mix together flour, sugar, baking powder and salt. Cut in lard (or shortening or tenderflake) until mixture resembles coarse meal.

In a separate bowl whisk together water, egg yolk, vanilla extract and vinegar.

Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out as pastry is easier to work with when chilled.

Pumpkin Cranberry Pie

Harvest Cheddar Streusel Pie

Via Jenn’s Baking

Via Jenn’s Baking

Via Erwin’s Bakery

Apple Mixture: 5-6 peeled and thinly sliced apples ¾ cup sugar 3 tbsp flour 1 tsp cinnamon 2 tbsp butter 20 caramels – set aside

Pie Filling Ingredients: 3 large eggs 2 cups pumpkin puree ½ cup heavy whipping cream ½ cup brown sugar ½ cup cranberries 1 tsp cinnamon 1 tsp ground ginger 1 tsp ground cloves ½ tsp salt

Pie Filling: 1/3 cup sugar 2 tbsp cornstarch 1 tbsp lemon rind 2 tbsp lemon juice ¼ tsp nutmeg 2 cups peeled, cored, sliced apples 2 cups peeled, cored, sliced pears 2 cups peeled, cored, sliced peaches

Taffy Mixture: ½ cup brown sugar ¼ cup melted butter 1/3 cup flour Crumble Topping: 1 cup flour 1 cup oatmeal 1 cup brown sugar ½ cup margarine 1 tsp cinnamon Directions: Mix together the apple mixture (not the caramels) and put half of it into the crust. Top with half of the taffy mixture and half of the caramels. Repeat with the remaining ingredients.

Cover with crumble topping.

Cover the pie with foil and bake at 350 degrees for 20 min, then uncover and bake for another 20- 25 min.

Directions: Mix all of the pie filling ingredients together and put in crust.

Bake at 350 degrees for 45 – 55 minutes or until the filling has set.

Streusel Topping: ¼ cup cold butter, cubed ½ cup all purpose flour 1/3 cup packed brown sugar 1/3 cup shredded old cheddar cheese Pinch of nutmeg Directions: Mix the dry ingredients and gently toss in the fruit.

Fill a 9” prepared, unbaked pie shell.

Now make the streusel topping. Cut the butter into the flour then stir in the brown sugar, cheese and nutmeg. Sprinkle evenly over the pie filling.

Bake at 425 degrees for 15 minutes. Reduce the heat to 375 and bake for an additional 45 minutes, or until topping is golden brown.

Cool for at least 30 minutes before serving.

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Homes Homes

North Thompson Paradise

Amaranth Farm — old fashioned homesteading with modern charm

I

Story and photos By Jody Spark t all started with a plan written on the back of a napkin.

Sitting at a table at the Highlander Restaurant on Victoria Street, Bob and Cheryl Hearn sketched plans for the L-shaped log home that would fulfill their dream of living close to the land.

The year was 1970.

The couple had decided to homestead land adjacent to the ranches owned by Cheryl’s grandfather, Albert McGowan. They would build a house from scratch using materials gleaned from the land, supplies reclaimed from other homes and their bare hands.

“We were young idealistic kids, and still are, I think.

We’re just not young anymore. How did that happen,” Bob asks, laughing.

The pair didn’t have any building experience, but you might say they had the inspiration of the era and a little help from their friends. Cheryl’s brother built log homes and Bob’s dad was a general contractor.

Though they were a little out of their element — Cheryl studied biochemistry and education while Bob studied history and political science — they had what it took to pull it off.

The Hearns were among a number of Interior backto-the-landers. They were do-it-yourselfers before DIY became trendy, and recyclers before it became fashionable.

They were creating cottage chic before it became kitschy, country cozy before it became cool.

They insist, however, theirs is just one example of several families in the area at that time.

“I thought it would protect us from the trends and the commercialism ... you can’t lose touch with the natural world,” says Cheryl.

Forty years later, it’s hard to believe there was nary a tree and only bare land to behold around the actual ➤ September/October 2011

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From left, Cheryl Hearn tends to the plants in one of Amaranth's greenhouses. The master bedroom. The quaint, country-style bathroom. An armoire in the living room.

remembers him. What a tremendous sense of accomplishhome site of their 130-acre property. More than 1,000 trees ment he had, she says. He contributed to something lasting planted, many hand-built outbuildings, a trout pond, raised and meaningful, not something just designed keep him garden beds, and a greenhouse later, Amaranth Farm has busy. matured into a gem nestled on the North Thompson River So much of the house is filled with memories of loved in McLure. The landscaping has become more enchanting ones helping and the evidence of family and friends. with thousands of perennials, repurposed antiques, as well Friend Gary VanElslander remembers installing cedar as pots and artifacts spilling over with flowers. shake roofing on the Hearn house and how in those days, The property provides a perfect frame for the 1,700 sq. ft. the cedar was good quality, and hand-split. He also helped two-storey log home. install the knotty-pine plank floors, which were Stepping onto the wrap-around porch that produced locally at the Darfield Mill. extends nearly the whole house, it’s difficult to Now a Winnipeg-based building contractor distinguish where the outside ends and where “(To us) there’s with a business of his own, VanElslander considthe inside begins. It’s possible to get to the porch ers the early building years at the Hearn home— along hosta-lined paths, under draping vines no such thing stead formative. He can’t believe he hauled an — without noticing an abrupt transition. Everyoverloaded truck of plywood to the Hearns from thing is cohesive. A collection of birds’ nests, as a finished a used building supply store through the winding comfortable benches and unique gnarly branchhouse,” says valleys on the highway a mere six months after es greet visitors at one entrance. An outdoor, receiving his driver’s license. screened bedroom on the back porch allows the Cheryl. “The Everyone worked so hard, and had the time of couple to fall asleep to the sounds of the river. their lives doing it.

Bringing the outdoors in and having the exterest of our lives “You think of those times. You know Kamloops rior as an extension of the living space really is the essence of what the Hearns were hoping to aren’t finished.” — it’s so heavy, so hot — but I’d do it all again in a heartbeat,” he recounts. capture.

Jan Moore, Bob’s business partner at SimpcwetThe logs used to build the house were taken kwe River and Adventure Company and profesfrom their land as well as from a forestry sale at sional tree faller, was handy with a power saw and would Walloper Lake, and the stones for the great fireplace were cut out a window or door here, hammer a nail there. taken from the river and from ditches. They took these maIn fact, every window and door put in at the beginning terials and, with help from friends and family, incorporated was recovered from another well-loved home. And since them into the home. then, the Hearns have put in another window each Dec. “We look at those logs and remember all the sweat that 24 as a gift to one another. Now, except for some beautiful was put into it,” says Bob. antique leaded as well as stained glass windows found in Each log was peeled by hand. Cheryl’s younger brother, London’s Portobello Road, most of the single-pane windows disabled with cerebral palsy, peeled almost all the logs that have been replaced with double-panes. These, plus in-floor are visible in the ceiling rafters. Despite difficulty, he perheating installed last year, are examples of how the home sisted with vigour. has evolved with a few more modern additions.

“My dad was amazing at rigging things up so (her brother) Undoubtedly, the decor contributes to the soul of the could participate. He peeled all the components on the garage,” says Cheryl. “It was so much better than make-work home. The whole house is an eclectic collection of antiques passed down from family and conversation pieces projects.” picked up at home and abroad. Each piece is placed She looks up at the rafters with tears welling up and 24

Currents September/October 2011

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Bob and Cheryl Hearn are still finding things to love on their homestead near McLure.

effortlessly and thoughtfully, but doesn’t appear the least bit contrived.

The working antique wood stove sits smartly in the kitchen opposite modern appliances; the claw-foot bathtub typifies the old-meets-new mix.

Though so much is as they imagined it would be, some things have changed.

There has been some checking over the years, says Cheryl.

The logs have shrunk, dried and warped slightly. Log home building has come a long way in 40 years. All things considered, however, the house is sound, comfortable and reminiscent of the vision they had so long ago and sketched out on a napkin.

Like any home, there’s always something unfinished, that’s why chairs positioned in and around the homesite are for certain views and not others, Bob jokes. Even the socalled works-in-progress give the place charm, and are part of Amaranth Farm’s undeniable appeal. “(To us) there’s no such thing as a finished house,” says Cheryl. “The rest of our lives aren’t finished.”

There’s always something to do, a plan to alter, and an effort to improve — usually with sweat and sometimes with tears. This constant change may bother some, but not the Hearns. It has kept them young, their minds sharp and their spirits tender.

The joy has been in the journey.

After graduating from journalism school, Jody Spark worked as a reporter and freelance writer garnering awards for business writing and news photography. Now a stay-at-home mom to four children, she steps out of “retirement” every once in a while when a story captures her eye, like the one she wrote for this issue. You can find her doing a little homesteading in the North Thompson, learning to produce food and teaching her children to do the same.

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Gardening with Elaine

The Secret Life of Bees

by Elaine Sedgman

Question:

Why are there wasps on my daylilies?

Answer: What you’re seeing are not wasps but native bees in the genera Halictus commonly called sweat bees (they are attracted to human sweat). They certainly do look like wasps, but you can tell that they are bees because of their appearance and habits: They are often covered with hair and they forage on flower nectar and pollen. Wasps are not usually hairy like our fuzzy bees and rarely collect pollen. If you look closely you might see that the sweat bees’ legs are covered in

pollen. Wasps never carry pollen.

Adding to the confusion, sweat bees, like wasps, make their nests in flat sandy soil. But don’t be afraid! These native bees are not aggressive.

Native bees are very important for pollination. This past summer I noticed that there were few honeybees in my Sahali garden. They were flying in the spring pollinating the ornamental crabapple street trees but seemed to disappear early in the summer. Thank goodness for

the many native bumblebees in my garden or I would have had to hand pollinate my squash and melons.

And my crop of beans, peas and cucumbers would have been negligible.

Unfortunately, not much is known about native bees by the ordinary gardener. There are well over 400 species of native bees in B.C. of which 70 per cent are ground nesters. Others live in cavities of dead wood or pithy stems. They are mostly solitary, meaning that after mating, they prepare and provision ➤ September/October 2011

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their nests without cooperation from other bees. They have a short life span (often only 2-3 weeks) and a short foraging range of only 100-200 metres from their nesting sites. Bumblebees are the only truly social group of native bees, and they are the only native bee that make honey. Solitary bees make balls of a dough-like substance from pollen and nectar that their larvae feed upon.

We are extraordinarily lucky in Kamloops to have such large urban wilderness parks within our city limits such as Kenna Cartright and Peterson Creek, as well as all the surrounding grasslands outside of city limits.

Undisturbed areas provide habitat, nest-building materials and forage for native bees — from early spring with buttercups and balsam root, summer cacti, penstemons and blanketflowers to fall rabbitbrush and goldenrods.

However, these areas are also under threat by humans: mining, agricultural and housing development, off road ATV’s, mountain bikers, cattle grazing and global warming all contribute to the loss of habitat. Few studies have been conducted on the bee fauna of B.C., however, those studies that have been conducted shown that there are

Previous page, Halictus bee foraging on a daylily. Often mistaken for wasps, Halictus bees are not aggressive. Above, Andrena (mining bee) nesting site in Peterson Creek Park. hundreds of species and many new ones yet to be named.

Gardeners can help our native bees. It’s simple really! Native bees and other pollinators need only three requirements: flowers rich in nectar and pollen that have successive bloom throughout the season, a pesticide–free environment and a place to lay their eggs. We can add one other requirement for hibernating bumblebee queens: provide an over wintering site

for the fertilized queens.

The Thompson Shuswap Master Gardeners Association has developed a pamphlet called Gardening for Pollinators. It lists a number of flowers that provide excellent forage and ideas for enhancing pollinator habitat. Look for it in your local gardening centre. You can also download the information from the BC Master Gardeners website: www.mgabc.org — look under the chapter’s resources page.

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Elaine Sedgman grew up in Victoria, B.C. She lived in New Zealand with her husband, David, for three years, owned and managed a bookstore in Salmon Arm for a number of years while raising two children, then moved to a property on the grasslands south of Kamloops. She and her husband now live in a Sahali home that they are slowly renovating inside and out. Her front yard has edibles integrated within the ornamental plantings – a plea to the public to expose their veggies!

Elaine completed a BA in English and sociology (University of Victoria) in 1983 and completed a BFA in visual arts from Thompson Rivers University in 2004. As an artist, she has exhibited in Western Canada, the United States and in Uji, Japan.

History

Riverside Park’s Checkered Past

By Sherry Bennett

Photo circa 1939 – For almost four decades, from May through October, residents congregated at Riverside Park to play checkers on a large scale. Competition was keen as enthusiasts of the game hoisted concrete men and crowns around the board’s 64 red and white checked divisions.

rom a frog pond surrounding the Shuswap Milling Company’s lumber and flourmill, to a coveted gem of Kamloops, Riverside Park has earned its unofficial moniker as the people’s park.

When the mill’s owner, James McIntosh, died in 1901, his widow sold a large parcel of the property to the city for a park.

Funded by city grants, subscriptions and weekly dances in the park, the majority of improvements – levelling, tree planting, grandstand construction and the laying out of an athletic field and a bowling green – were carried out between 1910 and 1929.

While there has never been a year where Riverside Park’s tranquil setting and recreational opportunities did not act as a magnet to residents, it appears as though all city roads led directly to the park during the roaring twenties and dirty thirties.

It wasn’t uncommon in the early 1920s to see almost half the city’s 5,000 residents cram into the park on a Sun-

With that in mind, on July 29, 1932, day afternoon to enjoy popular tunes as dozens gathered in the shade just west rendered by the 172nd Rocky Mountain of the lawn bowling green – near the Rangers Band; or belt out old melodies Second Avenue park entrance – to witin a 1,000-voice community sing-along ness the installation of the city’s first of led by the RMR’s bandmaster. two open-air checkerboards.

Or perform the CharlesProceeding speeches from ton under the moonlight to It wasn’t dignitaries predicting how the peppy tunes of the Bluethe board would become a bird Orchestra at one of the uncommon draw for decades to come, Brotherhood of Trainmen, in the early Aldermen Shaw and Brown or the Ain’t We Got Fun 1920s to see engaged in a friendly game Social Club’s thrice-weekly almost half of draughts; a game quickly dances. the city’s conceded by Brown due to his During the depression inability to orient the large years preceding the Second 5,000 resiboard.

World War, Riverside Park dents cram Following the 1933 conbecame a particularly iminto the park struction of a Rotary-sponportant communal space to on a Sunday sored wading pool, happy escape the grim realities of afternoon cries from kiddies served catastrophic unemployment as background music to the and soup kitchens. knots of elderly gents who Despite severely curgathered around the checkerboard tailed public spending during the from dawn until dusk. early 1930s, city administrators felt confident that the $25 it would cost Information in this article obtained from to construct a large, outdoor checkerInland Sentinel articles and the essay Rivboard would be a sound investment erside Park by Ken Favrholdt. for its citizens.

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September/October 2011

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Q&A

with Kamloops Burlesque

Whimsical & Provocative

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Currents September/October 2011

MURRAY MITCHELL/THE DAILY NEWS

S

ince it began seven months ago Kamloops Burlesque club has taken the city by storm with a packed house almost every month and lines up and down Victoria Street.

Currents contributor Amber Yake sat down with some of the main performers, Jenna Huxley (Calamity Jane) Alicia Denison (Miss D’lish), Melanie Bilodeau (Ruby Esq.) and Lill Scott (Lilly Danger), and asked about the success of Kamloops Burlesque, Burlesque as an art form and how they prepare for their monthly show.

How would you describe Burlesque in five words or less?

All Girls: Tongue and cheek adult variety show.

What is Burlesque?

Calamity Jane: It grew out of the vaudeville slideshow act. It’s been happening since the turn of the century and is a circus-y act out of the 20’s.

Miss D’lish: It’s more popular now that the whole vintage thing is really making a comeback. Burlesque is part of that.

How has the Kamloops market responded?

Calamity Jane: We sold out the first couple of shows. Then there was a bit of a lull as people got used to it, but we have a good core audience.

Ruby Esq.: A lot of people have heard about us and want to come out and perform or see the show.

What does it take to become a burlesque performer?

Miss D’lish: Charisma.

Ruby Esq.: Guts.

Calamity Jane: There are different types of performers. It’s a talent show so you need to have something. You definitely need a lot of charisma. We have some who dance, soloists, group performers, troops, magicians, and comedians. We showcase the talent in Kamloops.

What kinds of common misconceptions/stigmas do people have about burlesque?

Miss Vain Calamity Jane, left, and Miss D’lish.

Ruby Esq.: When they come they experience it and see that it’s not like a strip show.

Calamity Jane: Our moms and partners come to the show.

Miss D’lish: If you haven’t experienced burlesque before you wouldn’t know that it’s very different from stripping.

Ruby Esq.: It focuses more on the tease. It also celebrates different bodies. In traditional striptease someone my size wouldn’t be as encouraged.

So your families come to watch?

Calamity Jane: Yup, my husband and parents come to the shows. There’s a difference between my persona on the stage and my personal life.

Ruby Esq.: Our stage characters are alter egos from ourselves.

What’s involved in putting on a show?

Calamity Jane: We put out a call for performers about a month ahead of time and then promote it through posters, flyers and word-of-mouth. I put in approximately 30-40 hours of work per show.

Miss D’lish: I put in a couple of full days each month preparing for the show — sewing and rehearsing.

Ruby Esq.: We spend hours and hours rehearsing.

Do you consider Burlesque to be a visual art? How so or why not?

Ruby Esq.: It’s a spectacle for sure.

Miss D’lish: Even if some dancers are lacking (training), the overall performance quality is really high. A lot of us do have classical dance training.

Ruby Esq.: It’s a way for women to celebrate sexuality in a structured way.

Along that same line, what do you think about being viewed as empow-

ered subjects of the art form, or the more common view that you’re just objects of titillation?

Miss D’lish: One distinction I make between strippers and burlesque is we do it solely for fun and theatrics. It is not just about having men ogle you.

Lilly Danger: Strippers do it for a living. Burlesque is all about empowering women.

Ruby Esq.: It transfers into your personal life too and makes you feel sexy and gorgeous. One of the biggest acts of feminism is to wear a skirt. I live by that.

Are there any men who do it? What role do they play?

Calamity Jane: This month we are missing our male flavour but we do have a drummer and MC that are both male.

Miss D’lish: There is such a thing as boylesque but we don’t have anyone.

Lilly Danger: Not that we wouldn’t want one!

What kind of audience comes out to see you?

Miss D’lish: It’s a cross-section.

Ruby Esq.: You’ll get TRU students.

Miss D’lish: And then older people — like retired teachers.

Ruby Esq.: All different economic backgrounds come out. We have a wide variety of people in the audience.

Calamity Jane: This is why I’m very committed to the $5 cover charge. It’s accessible. What else can you do for $5?

Describe the Kamloops Burlesque Club in one word each.

Miss D’lish: Community Ruby Esq.: Spectacle Lilly Danger: Empowering Calamity Jane: Fun!

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