YAM magazine Jan/Feb 2023 by Page One Publishing

ISSUE 82 JAN/FEB 2023

yammagazine.com

VICTORIA’S LIFESTYLE MAGAZINE

Celebrating the people, food, décor & happenings that colour our world

COLOUR ISSUE

The all-electric Mercedes-EQ lineup. Electric drive and intelligence for the world’s greatest automobiles, the art of luxury blends seamlessly with science. A new era of electric vehicles is ushered in by Mercedes-EQ through cutting-edge technology, expert engineering, and unmistakable Mercedes-Benz comfort and quality. With up to 600km on one charge[1] and fast charging in as little as 32 minutes[2], every journey is one of silent serenity. Visit Three Point Motors to learn more.

Three Point Motors

A Division of GAIN Group | 2546 Government Street | 250-385-6737 | threepointmotors.com

©2023 Mercedes-Benz Canada Inc. 2023 EQE Sedan, EQS Sedan, and EQB SUV shown above for illustration purposes only. [1] All electric range up to 600km is based on the 2023 EQE350 4MATIC Sedan. Range based on optimal driving conditions and will vary based on environment, temperature, and battery age. [2] Fast charging time of 32 minutes is based on the 2023 EQE350 4MATIC Sedan utilizing a DC fast charging station with 500 amps. Please see Three Point Motors for complete details. DL9818 #30817

Botox Cosmetic Dysport Dermal & lip filler CoolPeel laser Bela MD+ facials IPL Fractional laser Curated skincare Clinical peels PRP hair support Aging skin Fine lines Sun spots Scarring Cysts & lipomas Benign moles Rosacea Hyperpigmentation Hair removal

YAM readers: Scan the QR Code for a special gift when booking!

visoskin.ca 250.590.3806

TRUST YOUR SKIN TO A DERMATOLOGIST

Viso Dermatology is owned and operated by Dr. Tess Peters Inc. Special gift available while supplies last when booking before February 1, 2023. Not redeemable for cash value. As is the case with all medical procedures, results may vary and are not guaranteed. Dr. Peters is a fellow with the Royal College of Physicians and Surgeons of Canada and a dual board-certified Dermatologist.

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CONTENTS JAN/FEB 2023

COLOUR ISSUE

ON THE COVER

Style Watch

TRUE TO YOU HUES How to infuse your home with colour and tap into your current mood. By Susan Hollis

FREE SPIRITS

IN EVERY ISSUE 10

13 HERE + NOW

Sustainable art supplies, the Magentaverse, cool makeup and other colourful ways to start 2023.

More and more of us are skipping alcohol these days. These spiritfree sips make it easy. By Joanne Sasvari

YAM’s guide to filling your pantry with all the best flavours and ingredients of Italian cuisine.

ESCAPE THE GREY

A modernist paradise. A serene floating sauna. A historic mountain city. Three great destinations to explore right now. By Joanne Sasvari

Salish artist Maynard Johnny Jr. brings bold hues to traditional forms and motifs.

STYLE WATCH Playfully preppy looks create a stylish canvas for colourful accents. Styled by Janine Metcalfe

HOME + LIFESTYLE At this minimalist condo, a transplanted Torontonian finds the perfect place to start anew. By Danielle Pope

By Cinda Chavich

IN PERSON

By David Lennam

VIVA ITALIA!

EDITOR’S LETTER

SCENE Arts manager Nathan Medd comes home to lead the Victoria Conservatory of Music. By David Lennam

PERSPECTIVE Look closer: The Beacon Hill peacocks are on the move, and not everyone is happy about it. By Joanne Sasvari

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IN T RO DUC I N G

SO L D

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C O N D O S & TO W N H O M E S » I NTRO DUC I N G

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$1,495,000 808-1400 Lynburne Place, Langford BEDS: 2 BATHS: 3 1,836 SQ.FT. Brayden Klein 250.588.2466

$1,100,000 604-525 Broughton Street, Victoria BEDS: 2 BATHS: 2 1,180 SQ.FT. Kirsten MacLeod 250.686.3385

Shaelyn Mattix 250.908.0184

$995,000 408-21 Dallas Road, Victoria BEDS: 2 BATHS: 2 1,124 SQ.FT. Spencer Cao 250.732.2267

S I N G L E FA M I LY H O M E S » SO LD

$2,999,000 6435 Sooke Road, Sooke BEDS: 8 BATHS: 6 5,023 SQ.FT. Nico Grauer PREC

SO L D

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SO L D

$2,300,000 1584 Rockland Avenue, Victoria BEDS: 4 BATHS: 4 3,649 SQ.FT. Dave Hatt 250.888.0204

$2,085,000 8410 Alec Road, Central Saanich BEDS: 5 BATHS: 4 3,338 SQ.FT. 5 ACRES Georgia Wiggins PREC 250.415.2500

Tim Wiggins 250.415.2811

$1,699,000 980 Aspen Road, Malahat BEDS: 3 BATHS: 4 2,936 SQ.FT. 2.30 ACRES Thomas Goodman 250.415.6675

S I N G L E FA M I LY H O M E S »

« S I N G L E FA M I LY H O M E S R EC E N T LY SO L D

SO LD

$1,199,900 1198 Reynolds Road, Saanich BEDS: 4 BATHS: 2 2,173 SQ.FT. 0.19 ACRES Don St Germain PREC 250.744.7136

Alenzo Winters

Andrew Maxwell

Victoria 250.380.3933

Andy Stephenson

$1,150,000 555 Broadway Street, Saanich BEDS: 6 BATHS: 2 2,257 SQ.FT. 0.18 ACRES Peter Crichton 250.889.4000

Beth Hayhurst

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N EW P RI C E

$1,149,000 7071 Rice Road, Duncan BEDS: 2 BATHS: 3 1,820 SQ.FT. 5.28 ACRES Michael Tourigny

Cheryl Barnes

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Dave Hatt

Dean Innes

Don St Germain

White Rock 604.385.1840

Georgia Wiggins

Glynis MacLeod

Whistler 604.932.3388

$695,000 1716 Ashdale Place, Saanich BEDS: 3 BATHS: 1 1,116 SQ.FT. 0.07 ACRES Grace Shin 250.893.9976

Grace Shin

Harley Shim

Kelowna 250.469.9547

Jacob Garrett

Kirsten MacLeod

Sun Peaks 250.578.7773

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S O T H E B Y S R E A L T Y. C A « UNIQUE OPPORTUNITIES

$5,800,000 2230 Chelsea Place, Nanoose Bay BEDS: 3 BATHS: 4 5,515 SQ.FT. 0.80 ACRES D’Arcy Harris

250.686.2375

$3,800,000 236 Dallas Road, Victoria BEDS: 8 BATHS: 8 4,924 SQ.FT. Brett Cooper PREC

250.858.6524

$2,790,000 4701 Wilson Road, Duncan BEDS: 5 BATHS: 4 3,608 SQ.FT. 7.86 ACRES Terry Calveley 250.589.6247

$2,499,000 7214 Austins Place, Sooke BEDS: 3 BATHS: 3 2,869 SQ.FT. Brad Maclaren PREC 250.727.5448

« U N I Q U E O P P O R T U N I T I E S C O N D O S & TO W N H O M E S »

NEW PR I CE

$1,345,000 1037 Sandalwood Court, Langford BEDS: 5 BATHS: 4 3,103 SQ.FT. Kris Ricci 778.966.7441

$1,124,999 2750 Graham Street, Victoria BEDS: 4 BATHS: 2 2,231 SQ.FT. Beth Hayhurst 250.896.0766

$1,385,000 1303 Flint Avenue, Victoria BEDS: 5 BATHS: 4 2,925 SQ.FT. 0.12 ACRES Robyn Wildman 250.818.8522

$1,700,000 703-1234 Wharf Street, Victoria BEDS: 1 BATHS: 2 1,161 SQ.FT. Jacob Garrett

236.562.7047

« C O N D O S & TO W N H O M E S SO L D

$829,000 203-2930 Cook Street, Victoria BEDS: 2 BATHS: 2 1,512 SQ.FT. Lisa Williams PREC 250.514.1966

$799,000 108-3234 Holgate Lane, Colwood BEDS: 3 BATHS: 2 1,625 SQ.FT. Cheryl Barnes

250.413.7943

$739,000 203-225 Belleville Street, Victoria BEDS: 2 BATHS: 2 1,303 SQ.FT. Andy Stephenson PREC 250.532.0888

$550,000 201-1597 Mortimer Street, Saanich BEDS: 2 BATHS: 2 1,178 SQ.FT. Alenzo Winters 250.858.9395

« S I N G L E FA M I LY H O M E S R ECEN T LY SO LD

$1,249,000 4460 Majestic Drive, Saanich BEDS: 6 BATHS: 3 2,282 SQ.FT. 0.14 ACRES Sean Farrell 250.588.2377

$1,238,000 3448 Horizon Terrace, Langford

$1,225,000 905 Yarrow Place, Esquimalt

BEDS: 3 BATHS: 3 1,906 SQ.FT. 0.16 ACRES

BEDS: 3 BATHS: 2 1,650 SQ.FT. 0.15 ACRES

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EDITOR’S LETTER

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CONVENIENTLY LOCATED IN THE HEART OF OAK BAY VILLAGE! 2185 THEATRE LANE

FEATURED LISTING

long time ago, a well-travelled friend offered me some advice for packing efficiently and stylishly. “Pack black,” she said and ever since then my travel uniform has been a decidedly inky one. Black, it turned out, was also the ideal hue for blending in with the fashion crowd, for looking professional on a Zoom call and for hiding the stains of dribbled Merlot at wine tastings. Suddenly it seemed that my entire wardrobe was nothing but a colour that is not even a colour, but the absence of light. Maybe you’re the same. After all, black is great. It’s classic, it’s timeless, it goes anywhere and with anything, and it rarely shows the dirt. Black is also just a little — OK, maybe a lot — boring. This Colour Issue of YAM is anything but. In décor, fashion, beauty and everywhere you look right now, bright, bold, vibrant colour is back in style. It’s partly the current nostalgia for anything Y2K, but mostly, it’s just time for some happy fun. Colour affects how we feel and how we view the world. As the artist Pablo Picasso once said, “Colours, like features, follow the changes of the emotions.” Pink and red, for instance, may make us feel romantic; blue, calm and peaceful; yellow, optimistic. Last year, colour flooded fashion runways in what became known as “dopamine dressing,” named for the brain chemical associated with pleasure and happiness. The hottest hue of the season was bright pink, a trend that is continuing into 2023 with the colour experts at Pantone naming the pinky-red Viva Magenta as their colour of the year and Benjamin Moore selecting the coral-pink Raspberry Blush. But we’re also seeing sun-soaked yellows along with pops of purple, blue and green, and flashes of red and orange. We’re seeing colour in every aspect of our lives, from the return of blue eyeshadow (again!) and green eyeliner to our home décor, our fashion accessories, the art on our walls, the destinations we want to explore around the world and even in the most unexpected places around Victoria. As we begin a new year, it’s exciting to think of where it will take us, especially after staying so close to home the last few years. Near or far, one thing I know for sure: I’ll be leaving the old head-to-toe black travel wardrobe at home.

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Joanne Sasvari, Editor in Chief

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YAM MAGAZINE JAN/FEB 2023

editor@yammagazine.com

Elegance is not about being noticed. It’s about being

remembered.

Beautiful furniture • Expert design advice • Unparalleled customer service Quality Canadian & U.S. suppliers • Locally owned & operated

564 Yates St 250.386.7632 luxevictoria.ca

Don’t miss it...

tug-o-war no more

Our annual winter sale is on now!

PUBLISHERS Lise Gyorkos, Georgina Camilleri EDITOR Joanne Sasvari DIRECTOR OF PHOTOGRAPHY Jeffrey Bosdet PRODUCTION MANAGER Jennifer Kühtz DIGITAL MARKETING MANAGER Amanda Wilson LEAD GRAPHIC DESIGNER Janice Hildybrant ASSOCIATE GRAPHIC DESIGNER Caroline Segonnes MARKETING COORDINATOR Claire Villaraza ADVERTISING COORDINATOR Lauren Ingle ADVERTISING CONSULTANTS Doug Brown, Cynthia Hanischuk, Brenda Knapik FASHION EDITOR Janine Metcalfe

Have you ever played duvet tug-o-war with your partner? You're not alone! Until

January 15,*

enjoy 15% off most

St Genève’s new Euro Twin size was developed to bring peace back to your bed things including with two individual duvets,insothe that store, each sleeper can have pre-paid a good night’s sleep bedding and towel orders! tailored to their needs. *Store will be closed from Feb. 9 to 26 for annual holidays.

Visit us at Muffet & Louisa, we would love to help you choose the perfect duvets.

CONTRIBUTING WRITERS Cinda Chavich, Susan Hollis, David Lennam, Danielle Pope PROOFREADER Paula Marchese CONTRIBUTING AGENCIES Getty Images p. 10, 13, 18, 44, 51, 58, 62; Stocksy p. 14, 48, 49, 52; Unsplash p. 25 GENERAL INQUIRIES info@yammagazine.com LETTERS TO THE EDITOR letters@yammagazine.com TO SUBSCRIBE TO YAM subscriptions@yammagazine.com ADVERTISING INQUIRIES sales@yammagazine.com ONLINE yammagazine.com FACEBOOk facebook.com/YAMmagazine TWITTER twitter.com/YAMmagazine INSTAGRAM @yam_magazine ON THE COVER Style Watch: Playful & Preppy. See story on page 30. Photo by Jeffrey Bosdet.

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& Red Wing Heritage for the weekends!

Printed in British Columbia by Mitchell Press. Ideas and opinions expressed in this publication do not necessarily reflect the views of Page One Publishing Inc. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents of any advertisement, and any and all representations or warranties made in such advertising are those of the advertiser and not the publisher. No part of this magazine may be reproduced, in all or part, in any form — printed or electronic — without the express permission of the publisher. The publisher cannot be held responsible for unsolicited manuscripts and photographs. Canadian Publications Mail Product Sales Agreement #41295544

ADVERTISE IN YAM MAGAZINE YAM is Victoria’s lifestyle magazine, connecting readers to the distinctive lifestyle and authentic luxury of the West Coast. For advertising info, please call 250-595-7243 or email sales@yammagazine.com.

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YAM MAGAZINE JAN/FEB 2023

HERE + NOW

Enter the Magentaverse Pantone’s “fearless” colour of the year sets an optimistic tone for 2023. Forget the tranquil dark blue of 2020, the sombre grey of 2021, the transitional periwinkle of 2022. Pantone’s colour of the year for 2023 is no calm, soothing hue, but bright, joyful and pulsating with optimism. The colour authority describes the bold pinkish-red — officially called Viva Magenta, or Pantone 18-1750 — as “brave,” “fearless,” “empowering” and “writing a new narrative.” Every year since 2000, Pantone has selected its colour of the year by observing trends in fashion, home décor, film, technology and more. It also captures the mood of the moment; it’s fitting that Pantone used an artificial intelligence image-generation tool to introduce what it calls the “Magentaverse.” In any case, expect to see Viva Magenta everywhere from lip tints to party frocks to patterns like the Danube Retro Vintage Zinnia Cow Parsley Floral (pictured here), created by Victoria pattern designer Jackie Tahara of UnBlink Studio. It appears on wallpaper, tablecloths and the throw cushions you’ll be tossing on your patio furniture this summer.

YAM MAGAZINE JAN/FEB 2023

HERE + NOW

Cozy Reads

There’s no better way to spend a chilly winter day than curled up with one of these new books.

You Are Human and You Need Cake Julie Van Rosendaal

ANI DIMI/STOCKSY

The Calgary-based food writer is the queen of easy-to-make and impossible-to-resist recipes, and in this small-format cookbook, she dishes out just what we crave most now.

Eyes on Colour Update your look for 2023 with bold, sweeping, dramatic eyeliner.

hen hair and makeup artist Anya Ellis was working on model Sihan Guo’s look for YAM’s Style Watch shoot (page 30), she thought, “It would be really fun to add some colour with makeup so we can make it a bit more playful.” Inspired by Gigi Hadid’s look on the Versace runway in Milan, Ellis created a dramatic cat’s eye using a dark, shimmery green pencil and eyeshadow from NARS, a brand known for its intense pigmentation. (But you can create a similar look with just about any makeup line, she says.) Graphic eyeliner like this “is always in fashion because it’s classic,” she says. What makes it of the moment is the injection of colour. Yellow, red, blue, green, layered, sparkly, shimmery — almost anything goes right now. “It’s not just for fashion people,” Ellis says. “I see women on the street all the time wearing colourful, bold liners. It’s a real trend of self expression. Oh, yeah, people are having so much fun.”

HOW TO GET THE LOOK Whether you prefer basic black or a brilliant colour like the eyeliners on this page, a cat eye is both classic and very fashion. But it can be a challenging look to pull off successfully. Here’s how to do it in five easy steps that work with gel, pencil or liquid eyeliner. (Just keep makeup remover, cotton swabs and concealer on hand to tidy up any mistakes.) STEP 1: Create a canvas. Use primer (on your lids) and concealer (under your eyes) to create an even base.

STEP 2: Apply eyeshadow (if using). Soft, subtle, neutral shades are ideal for day and can make a dramatic eyeliner really stand out; darker, more intensely coloured shades are best for a smoky eye. STEP 3: Create the wing. Draw a short, thin line from the outer corner of the eye up toward the end of your eyebrow at a 45-degree angle, or whatever angle suits your eyes’ shape best. Having trouble getting a smooth line? Draw a series of small dots, then connect them with eyeliner. Or, in

YAM MAGAZINE JAN/FEB 2023

a pinch, use a piece of tape, a stencil or straight edge as a guide. STEP 4: Line your lashes. Following your upper lash line, draw a thin line across the upper eyelid from the inner to the outer corner of your eye. If you wish, do the same for the lower lash line. Then connect the wing to your lash line(s) with smooth, curved lines. Fill in any gaps with more eyeliner. STEP 5: Finish with a coat of mascara — or, for an all-out glam look, apply false lashes.

Although almost every makeup line carries eyeliners in bold hues, NARS is especially well-known for its deep, intense pigments. Three hot hues, from the top: Grafton Street, a deep green; Khao San Road, a metallic aquamarine; and Broadway, a burnt metallic red.

The Climate Book Greta Thunberg

A book about climate catastrophe may not seem like a cheery read, but here the young activist provides the ”facts and solutions” we need to help secure a safe future for life on Earth.

Spare

Prince Harry, Duke of Sussex

The most hotly anticipated release of the new year is this unflinching and sure-to-be-dishy memoir by the younger son of King Charles — the “spare” to Prince William’s “heir.”

Fitness of the Future

PHOTOS: JEFFREY BOSDET/YAM MAGAZINE

Can you biohack your way to better wellness?

SUPPLY & DEMAND

After hitting the shortbread and eggnog a bit too hard these past few weeks, it was with some delight that we discovered The Cheat Machine, a workout that promises to grow new muscle mass in only minutes — as opposed to hours — per week at the gym. It’s just one of the state-of-the-art fitness technologies on offer at Upgrade Labs on Fisgard Street, the first Canadian location for a Californiabased biohacking facility that is the brainchild of Dave Asprey, founder of keto-friendly Bulletproof Coffee. Biohacking uses science and technology to make your body function better and more efficiently, and this futuristic gym features gadgets like an AI-enhanced stationary bike that delivers the benefits of a 40-minute jog in a mere 40 seconds, as well as intriguing therapies involving light, oxygen or extreme cold. And then there’s The Cheat Machine, which uses patented motorized resistance and computer software to adapt to your specific needs, even — or maybe especially — if those needs are all about recovering from a season of overindulgence.

This artful thrift store sells everything from paint to pompoms. Art is more than something to hang on the wall or decorate a bookshelf. Art makes our world a better place. But too often those who need art’s creative outlet the most simply can’t afford the tools to make it. That’s where SUPPLY Victoria Creative Reuse Centre comes in. The first of its kind in B.C., SUPPLY diverts used art, office and school supplies from the landfill and into the hands of artists and teachers. It’s been offering education and activities since 2018, but last summer opened a permanent location at 750 Fairfield Road in a space shared with more than 70 artist studios. From its low-cost artsupply store, SUPPLY makes Victoria a more beautiful place to live.

PRETTY YOUR PRACTICE With their dreamy, flowing colours, these yoga mats will add style to your asanas.

A yoga mat may be functional, but who says it can’t also be beautiful? Not Chad Turner, the globetrotting Torontonian who founded Yoga Design Lab and what may be the world’s prettiest yoga mats. Made from biodegradable and recycled materials, they come in four different designs, including the Flow mat for beginners and the eco-conscious Cork mat. But it’s the Combo mat that really has us swooning with its higherconsciousness hues of pinks, blues and purples arranged in vibrant patterns that mimic movement. This combination towel and mat is designed for hot yoga practitioners — basically, the wetter it gets, the grippier it is. Find it locally at the Yoga Lab Westshore in Langford.

YAM MAGAZINE JAN/FEB 2023

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HERE + NOW

4 Delicious Reasons to Get Out of the House It’s easy at this time of year to hunker down at home, curled up with a cozy throw and Netflix. But haven’t you had enough of that these last few years? Here are a few events that make it worth getting out of the house. Custom Blinds, Blinds, Shades, Custom Shades,Draperies, Draperies, Motorization and Motorization andMore More

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Vancouver Island’s Largest Retailer of Awnings, Patio Covers, Louvered Pergolas,Retractable Screens and More

5/31/22, 9:05 AM

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Welcome the Year of the Rabbit in Canada’s oldest Chinatown from 12 to 3 p.m. with a lion dance parade and kung fu demonstrations. Join in as the lions bless the merchants, scare away the previous year’s evil spirits and bring good luck for the next. And be sure to enjoy some dim sum before or after.

Dine Around & Stay In Town | January 20 to February 5 Victoria’s best and most delicious dining event is back with more than 50 restaurants offering set menus for $25, $35, $45, $55 or $65, and hotels offering rooms for $139, $159, $179, $199 or $259.

Vancouver Cocktail Week Pop-up | February 9 Get a peek at what’s shaking at Vancouver Cocktail Week, March 5 to 11, when World Class Global Bartenders of the Year Kaitlyn Stewart and James Grant, and runner-up Jeffrey Savage pop into the Fairmont Empress Lobby Lounge for cocktails, canapés and a sneak preview.

YAM Long Table Dinners | Various Join the YAM team at House of Boateng for our popular and delicious Long Table Dinners. Chef Castro Boateng always puts on an incredible spread and these events are not to be missed! Each event has a special theme and menu to match — May’s dinner, for instance, is all about delighting your senses. Mark your calendars for March 2, May 4, September 7 and November 2. Book early as these events always sell out.

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Chinese New Year Celebrations | January 29

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Few things are as satisfying as hurling a ball down a narrow pine lane and sending those carefully arranged pins flying. The winner of this prize will enjoy an hour’s use of a VIP bowling lane at Langford Lanes Bowling Alley, a 20-lane, 10-pin bowling alley with a state-of-the-art scoring system located in the heart of City Centre Park. This prize package accommodates up to six people, and includes two large pizzas of your choice and all the strikes and spares you can get. This prize has a value of about $150.

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HERE + NOW TASTES + TRENDS

By Cinda Chavich

New Year, New Trends What — and how — we want to eat and drink right now. As a new year dawns, it’s time to dig into the latest food trends and, as ever, Victoria is on the cutting edge.

A Greener Food Future

dairy farm, for cream-on-top yogurt or milk from the vending machine, all produced using regenerative farming methods. With staff shortages and rising food costs, expect restaurant menus to remain smaller and focused on what’s seasonal and locally available. It’s the same for home cooks — with both cash and the climate in mind, they’re making the most of bargains, choosing plant proteins more often and reducing waste. Look to local initiatives to reduce waste including the Zero Waste Emporium, a packaging-free local grocer, and the reusable takeout containers offered by city restaurants through the Bread & Butter Collective.

What we choose to eat is a sign of the times. Trend watchers expect our appetite for fried chicken (here it’s the Korean kind), nostalgic cocktails (think a perfect Piña Colada at Citrus & Cane or Clive’s variations on the flip), and really good bread (with Fry’s, Fol Epi, Wild Fire, Working Culture and Crust bakeries we’re spoiled for choice), to rage on in 2023. But the year’s biggest trend, globally and locally, is all about sustainability. Worries about climate, health, politics and Award-Winning Whisky economics have consumers turning to comfort in the kitchen, with local food security and The Victoria Whisky Festival is back plant-based eating top of mind. Vancouver Island January 19 to 22 at the Hotel Grand Pacific, has plenty of entrepreneurs tapping into the with impressive tastings and whisky debates sustainability and plant-based trends, whether featuring malt experts and distillers from it’s seaweed from Dakini Tidal Wilds, exotic around the world. There are dozens of mushrooms grown by Foragers Galley or the master classes on the four-day agenda, popular vegan doughnuts at Fern Café & Bakery. and the opportunity to taste rye, bourbon Regenerative agriculture — sustainable and malt whiskies from Canadian and farming focused on biodiversity and healthy soils international makers. — is another global trend that’s growing in our The Canadian Whisky Awards is always part region. Visit the farm of the excitement, too. store at Promise Valley An independent panel Farm and Creamery of whisky experts Regenerative agriculture — near Duncan, the selects Canada’s Best sustainable farming focused Island’s only organic Whisky from more

on biodiversity and healthy soils — is another global trend that’s growing in our region.

YAM MAGAZINE JAN/FEB 2023

than 150 entrants, large and small. Last year, Crown Royal Winter Wheat was the country’s top whisky, while Island distiller Shelter Point won six awards, including Best Single Malt, Best Sippin’ Whisky (Domestic) and Best All-Rye. COVID cancelled the festival in 2021 and 2022, and this year’s event offers whisky lovers the chance to gather again. Sláinte!

The Beet Goes On Have you noticed how the ruby red beet has moved beyond the pickle jar, insinuating its way into your sweets and baking? Whether it’s the cool Blume beetroot-blend latte at your local coffee shop or beet powder (dehydrated beets) in your breakfast smoothie, there’s more to this new “functional food” than meets the eye. Touted as a way to lower blood pressure, reduce inflammation and even boost athletic endurance, beetroot powder also adds its natural red (or fuchsia pink) hue to everything from candy and cakes to cocktails and baked goods.

BVPHOTOGRAPHY

An independent panel of whisky experts selects Canada’s Best Whisky from more than 150 entrants, large and small.

Promise Valley Farm and Creamery near Duncan, the Island’s only organic dairy farm, produces its yogurt and milk using regenerative farming methods.

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Your source for inspiring homes and interiors

There’s a savoury pink beetroot, goat cheese and honey macaron at Bon Macaron Patisserie. At Be Love, fuchsia beet rémoulade is a popular sauce. And the breakfast sandwich at Bear & Joey Café — with Berryman Brothers bacon, fried egg and shallot aioli — is artfully stacked on a ruddy beet brioche bun from Crust Bakery. You can make your own beetroot powder with a simple DIY hack: just dehydrate shredded beets, then pulverize them in a blender. Use the powder to add antioxidants and colour to everything from pancakes and vegetarian burgers to salmon gravlax and red velvet cake. Beetroot is just one of the natural pigments that companies are turning to as more and more of them ditch artificial food colouring. For instance, the Vancouverbased Blume brand of superfood latte mixes creates its golden, green, soft blue and pretty pink colours from plants such as turmeric, matcha, blue spirulina and, of course, beetroot powder. Even that classic Canadian candy,

Smarties, now boasts that their rainbow colours come from natural sources. So, when you eat your Smarties, eat the beetroot ones last!

Celebrating Black History Celebrating Canadians of African descent is a February tradition, with Black History Month events across the country. Here in Victoria, a special dinner with award-winning chef Castro Boateng is a particularly delicious way to explore Africa’s rich culinary culture. On February 4, chef Boateng hosts a Black History long-table dinner — a six-course menu featuring the flavours of Africa and the West Indies — that will channel his own African-Canadian experiences from his family roots in Ghana to working at top hotels in the Caribbean to growing up in multicultural Toronto. Boateng never disappoints with his creative plates and warm hospitality. And this interactive dinner at his new HOB Fine Foods open kitchen and event space in Langford — named one of 2022’s best pop-up dining spots in Canada by enRoute magazine — promises to be an African melting pot of ingredients and inspirations, as well as an enlightening communal dining experience.

PHOTOS: DASHA ARMSTRONG

The beetroot brioche buns from Crust Bakery make an artful foundation for a breakfast sandwich.

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IN PERSON

A Salish Renaissance

YAM MAGAZINE JAN/FEB 2023

Artist Maynard Johnny Jr. tells the story of West Coast Indigenous people through powerful lines and brilliant colours. By David Lennam | Photo by Jeffrey Bosdet

aynard Johnny Jr. is sitting at a table in his Duncan studio, working on a new design, drawing a heron with a pencil. He’ll spend hours later meticulously adding colour — from a surprisingly vibrant palette featuring turquoise, purple, sage green, yellow and bright orange. It’s this explosion of colour that has made Johnny’s art pop, both artistically and commercially. The Coast Salish and Kwakwaka’wakw artist is gaining attention of late from collectors, from peers and from institutions like BC Ferries, which commissioned him to create the wraparound design for its Salish Heron (one of four new Salish-class vessels featuring graphics from Indigenous artists). His work has appeared in New York, at the Juno Awards, in movies and on TV. He created the first Indigenous mural in his hometown of Chemainus and is working on an archway in front of that town’s water wheel (watch him talk about all that on CBC TV’s Still Standing). His design graces the jerseys of Victoria’s soccer team, Pacific FC. As he approaches age 50, Johnny is taking stock of several decades of hard work and likes to say he’s part of the Salish renaissance, bringing his culture’s art forms to the forefront of the commercial market. “I’ve been in the game for 30 years now and, in the last five, six years, people look at my career and go, ‘Oh, you’re successful, you’re skyrocketing.’ Well, It took me 25 years to get to this point,” he says. He’s a fascinating chat: irrepressibly candid, humble and philosophical, willing to share observations, criticisms and the story of West Coast Indigenous peoples — historical, cultural and emotional. Our conversation runs from the neoexpressionist artist Jean-Michel Basquiat to groundbreaking Salish artist Susan Sparrow Point. (“She opened the door and I walked right in.”) It covers his quitting drinking, family trauma (“Without getting too detailed, I lived a really traumatic life growing up and it took a lot for me to get out of it and art played a huge role”), his friendship with Haida artist Robert Davidson (“a superstar”), getting to the point where Johnny’s own work commands

$100,000 per year (“I want to be able to take three months off a year to teach art to children”), and fame. “It’s not important to me to be famous … I want to teach my grandkids and my daughter it’s great to have this notoriety, but accept it humbly.” And then there is 215 (the number that symbolizes the recognition and recovery of children who died at Canada’s residential schools), racism and reconciliation. “Truth and reconciliation is going to take decades. It’s not going to happen in the next year or two or three or four or five,” he says. He covers all this while working on the drawing, the sound of his pencil smooth, a serene white noise against the traffic lining up next door at Tim Hortons. I bring up how we too often give artists like Johnny labels like “Indigenous,” rather than just “artist,” and I expect a different response. “I kind of like it,” he says, “because it sets us aside from everybody else. Because it’s ours. The reason we get so pissed off when non-Natives do our art is because this is one thing we’ve managed to hold onto throughout all the bullshit.” Johnny taught himself by studying the work of Davidson as well as Nuu-chah-nulth painter and carver Art Thompson and Kwakwaka’wakw artist Mark Henderson, scrutinizing how they used forms and shapes. But he veered away from the traditional black and red designs we all know, instead infusing his work with brilliant colour. “When people say, ‘Why don’t you use traditional colours like black and red?’ I say, ‘Well, first of all, why is it traditional if it’s black and red?’ The only reason a majority of West Coast artists used black and red was because, back then, that’s all we had access to. Salmon eggs and berries and soot from a fire; that’s how we made colour. But now we have all these paints and colours available to us, so why not use them?” He adds: “I remember reading an interview with a Kwakwaka’wakw carver named Willie Seaweed and the interviewer asked, ‘Willie, you use a chainsaw to rough out a totem pole and circle templates to make your eyes in your masks and your poles. Don’t you think that’s cheating or a shortcut?’ And he answered, ‘Why? If it makes my job easier, why not use it?’ ”

YAM MAGAZINE JAN/FEB 2023

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“I want to leave a legacy that I made change for my people, made change for my family, that I made change in this country and this world that will better everybody else.” There was some great advice Davidson gave Johnny when he began to feel guilty of selling his culture through his art. “He goes, ‘Why do you think that?’ And I said, ‘Because I’m making money from selling our traditional art form.’ ” Davidson’s response was to ask Johnny if he made ceremonial pieces and sold those. “I said ‘no’ and he said, ‘Well, you’re not selling your culture. You’re showing people the beauty of your culture and sharing it with the rest of the world so that they know who we are.’ ” I ask what he wants people to know about him and he exhales, considering the question. “It changes every moment. Every accomplishment changes where I want to go, what I want to be,” he says. “In the end, when I go, and hopefully it’s a long time away, I want to leave a legacy that I made change for my people, made change for my family, that I made change in this country and this world that will better everybody else.” He talks about “working his butt off” to gain success, but as his star rises, he hopes his work piques curiosity about the plight of the First Nations. “Because I’m creating this piece is not going to make the world a better place. But whoever buys this and says, ‘Man, I wanna know who Maynard is ’cause I really like this heron,’ they look me up and go, ‘Oh, he’s done work with Hope and Health, Pacific FC and BC Ferries, did a mural in Chemainus, did an archway in Chemainus. He’s made change in his community and his world and for Indigenous people.’ “I want people in my community and my territory and province and country to look at Indigenous people through a better lens than what they’ve been shown so far,” he says. “We are an amazing people. We’ve thrived to make it through all the oppressions and racism of Canada and we’re still here making a difference in this world for the better.” He pauses, maybe reflecting on what he’s told me, but then adding the essential coda. “I want my grandkids to look back and go, ‘Wow, my grandfather did a lot of great things for his people, did a lot of great things for his community.’ ”

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TRUE TO YOU HUES The colour choices you make in your home can help boost or mellow your mood. Say goodbye to grey on grey — 2023 is all about escaping into bright, vivid, glorious hues. By Susan Hollis

YAM MAGAZINE JAN/FEB 2023

ong before Pantone and Benjamin Moore’s colours of the year started trending, the ancient Greek philosopher Aristotle developed the first theory of colour, believing it came from celestial rays sent from the heavens to Earth. Some 2,000 years later, in the 1660s, the mathematician Sir Isaac Newton isolated and identified the ROYGBIV (red, orange, yellow, green, blue, indigo, violet) spectrum we are now familiar with. Then and now, humans have always been, and will always be, fascinated and influenced by the variety of hues found on this planet. Few things can simultaneously express an individual’s internal and external world the way colour choices can. I once painted an entire townhouse in Nelson, B.C., in oranges, pinks and reds (with the landlord’s consent, of course), and the outcome was a terrific sensory blast of warmth and chaos that was perfect for that stage of my life. Anyone who came through the front door would take a minute to rock back on their heels and take it all in. It was an unusual colour palette for any space, especially a home, and it somehow came across as both startling and inviting. In the throes of youth and a first real job, it was a really good spot to host, learn how to cook (sorry ’bout that paella, friends!) and snuggle with Druuna, my roommate’s dog. If I had to live there today I might run for the hills — life has become too chaotic in all other aspects for me to live in a permanent sunset palette, but it’s still fun to keep elements from those days alive through other means.

Your colour choices don’t just look good; they can affect your mood, too. Warm colours like the ones on the opposite page are lively and invigorating; cool ones like these can make you feel calm and serene.

BUILDING COLOUR “I think the use of colour is specific to the job — sometimes the house suits being monochromatic and you bring colour into the space with artwork, pillows, et cetera,” says interior designer Sandy Nygaard of Nygaard Interior Design, who prefers to use art for bold colour statements. “Often one wall with a hit of colour makes the right statement. It can expand the space and define a space, bringing it all together.”

Benjamin Moore’s colour of the year, Raspberry Blush

THE FORECAST CALLS FOR ... According to Benjamin Moore’s Colour Trends, 2023 will be a year of inspiration and creativity, as seen in its palette of eight sumptuous, confident hues. Colour swatches from left: Wenge, a warm, deep chocolate; Cinnamon, a spicy take on neutral brown (pictured on the walls, opposite page); the soft pink of Tofino Sunset; the bold, charismatic colour of the year, Raspberry Blush; North Sea Green, a soothing teal; Starry Night Blue, a dusky, dark indigo; Savannah Green, a lustrous ochre; and New Age, a dreamy tint between palest grey and lavender.

YAM MAGAZINE JAN/FEB 2023

ADD SOME COLOUR:

Fun accessories

Express your unique sense of style with colourfully quirky finds that combine usefulness with ornamentation. Vitra dolls by American artist Alexander Girard (left) are a classic of mid-20th-century design. Below, Blu Dot metal trays, which come in a variety of colours, are a handy way to serve drinks and snacks. And the Muuto Kink vase from GR Shop (right) is as pretty as the flowers it holds.

As adults, we know what we want to see in our homes, but knowing how to get there can be one more task we don’t have time for — I’m likely not alone in feeling resentful when faced with a choice of accent pillows in varying colours and textures — because how exactly does one choose the best one for the space? Building colour into a room doesn’t have to end with pillows. Quirky heirlooms, travel pieces and art are excellent additions to a home because, whether choosing a bold or muted tone for an interior space, a mood is set and an outcome achieved, often through the smallest of details.

BRINGING DRAMA If throw pillows aren’t enough, floor coverings add drama and depth, and help equalize a room’s existing colours and textures. “I like to splurge on colour with an area rug, which can truly be art — they infuse a layer of texture and warmth to any space,” says Kristine

ADD SOME COLOUR:

Rugs

Area rugs are easy and versatile and can even be layered over wall-to-wall carpeting. Interior designer Kristine Hageland loves the contemporary Vancouver artist Zoë Pawlak’s collaboration with Burritt Bros Carpet & Floors (right).

YAM MAGAZINE JAN/FEB 2023

Hageland, principal interior designer for Jason Good Custom Cabinets. “Rugs are really worth the splurge, so I try to tell folks that it is important to seek out a premium 100 per cent wool selection that will stand up to wear.” If your home has wall-to-wall carpeting, don’t hesitate to layer an area rug on top for an extra cozy, eclectic look. Hageland adds that a room painted entirely in a bold colour can work when it’s meant to be intimate, such as a bedroom, powder room or den, but for those wanting flexibility, bringing colour to a main living space is best done through accents like plants and planters, or even inexpensive, simply framed art prints. “A couple of key items I reach for when adding colour are dining chairs and bedding. Often these are paired with a timeless wood table or a clean and simple bed frame so they are the perfect opportunity to have fun with,” she says.

ADD SOME COLOUR:

Art

There’s no need to overspend on art when you can hang lovely prints with simple frames to brighten up the place (theposterclub.com).

An accent chair A sofa in a bold colour could overwhelm a room. But an accent chair like the textured Nollet Chair from Luxe Home Interiors (left), can add the perfect pop of colour.

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“I would be careful when choosing colours for large furniture items as they can really set the tone for a room,” she adds. “I am conscious of large spaces and avoid painting big rooms with bold colour as the volume can become quite dominant. In that scenario I lean toward neutrals and, more often, I find clients are seeking neutral palettes, something they can come home and relax in while still infusing the space with personality.”

ADD SOME COLOUR:

An accent wall

One of the most exciting, low-risk ways to introduce a bold hit of colour is by applying a contrasting hue to a single accent wall, like the Benjamin Moore North Sea Green seen here.

GOING BOLDER Today’s paint colours are rich and vibrant, with names good enough to eat — Benjamin Moore’s colour of the year, Raspberry Blush, sounds like it belongs in a cone on a beach in Corsica. And while they can work well as the nucleus of the room, they can be added to kitchen islands or even the interior lining of a bookshelf. A pop of colour can also work beautifully on a traditional accent wall; however, some designers prefer incorporating it throughout a space. “We like to keep a space cohesive and, if you want to add colour, go bold and use it on all walls in a particular room,” says interior designer Jenny Martin, of Jenny Martin Design. “We find this is more memorable, dramatic and lets a space really have its moment.”

Bright and bold hues from Part Two offer something fresh from their latest collection. In-store and online now.

Ensure your perfect fit with Chantelle’s Soft Stretch. Panties, tanks, shorts, and more. One size fits all.

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YAM MAGAZINE JAN/FEB 2023

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ADD SOME COLOUR:

Bedding

Who says sheets and duvets always have to come in white or neutrals? At Flax Home, pure linen bedding is available in pretty pastels (blush, mint, dove grey) as well as bold tones of terracotta, juniper and azure. Each year, the Vancouver company adds new colours, too, so you can mix, match or swap out your linens as the mood takes you.

Paint or pillows, before adding any new items to your collection, consider what you already have to determine the best colour additions for your home. Sort pillows and blankets by colour, then identify what options mesh well and can enhance the look you’re hoping to achieve. Have photos ready on your phone to make comparisons if the right pillow or accessory comes up when you’re out and about. “Over the past several years we have seen people becoming more comfortable with using bolder colours in their homes and being more expressive in their designs,” says Arianna Cessa, associate manager of colour marketing for Benjamin Moore & Co. “If you prefer a smaller dose of colour, try it on an accent wall, ceiling or painted furniture,” she adds. “We also love the idea of using it on the walls, trim and ceilings in a smaller space like a powder room to create an unexpected and impactful design. We know it can be intimidating using more saturated hues so we hope our Colour Trends 2023 palette will inspire and show people the endless possibilities of expressive colour and design.” After all, in our misty West Coast climate, finding warm and inviting colours to keep everyone’s moods up through the winter and spring could almost be considered a necessity.

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STYLE WATCH

Fashion Stylist: Janine Metcalfe Photographer: Jeffrey Bosdet

Playful &Preppy Vintage or contemporary, this spring’s updated preppy pieces are the looks you’ll love to wear, any place, any time.

YAM MAGAZINE JAN/FEB 2023

Left: Abstract art sweater by Listicle, burgundy corduroy miniskirt by Love Tree Clothing, Swiss dot cotton oxford by Mojo Sportswear Company, all available at Pom Pom Boutique. C.C blue suede pompom baseball hat, exclusive to Pom Pom Boutique. White opaque knee high by Leg Avenue available at De Mode En Vogue. Black Saga loafers by Flattered, available at Still Life. Above: Navy-blue Tara blazer by Minimum, Opposites Attract pant — Yin and Yang by Find Me Now, Jane turtleneck in cream by Eliza Faulkner Designs, black fiddler hat by Brixton and Saga loafers by Flattered. All from Still Life. White opaque knee high by Leg Avenue, available at De Mode En Vogue.

Above: Bonnie Lass dress by Ola Dubois, available at De Mode En Vogue. Sheer Swiss dot tie blouse by Orange Fashion Village, black-and-red wool Vintage Jules jacket, red upcycled suede belt by Radjuli Leather Designs, Firenze tights in Ice Grey by Emilio Cavallini, all available at De Mode En Vogue. Black Saga loafers by Flattered, available at Still Life. Right: Zita Pantaloon in faux black leather by FRNCH. Striped cardigan by 24Colours. Mokka top in burnt orange by Minimum. All available at Amelia Lee Boutique. White opaque knee high by Leg Avenue available at De Mode En Vogue. White boots, model’s own.

Above: Mock-neck mini dress by Sanctuary, GANNI fitted red cardigan and Levi’s sherpa trucker jacket, all available at Bernstein & Gold. Right: Striped wool blazer by W&J Wilson, Sears Tradition vintage blouse and grey wool Ceremony vintage skirt, all available at FOLK. Young ladies knitted sleeveless sweater by Lili Sidonio, available at Amelia Lee Boutique. Red leather boot by Christian Franchet, available at FOLK. Firenze tights in Ice Grey by Emilio Cavallini, available at De Mode En Vogue.

Model: Sihan Guo/Lizbell Agency Hair and makeup: Anya Ellis/Lizbell Agency Special thanks to Langford Lanes Bowling Alley

HOME + LIFESTYLE

New Space, New Start Aryze’s Rhodo development gives one homeowner a clean slate and a chance at a minimalist West Coast lifestyle. By Danielle Pope | Photos by Jeffrey Bosdet

YAM MAGAZINE JAN/FEB 2023

hen Ann made the decision to relocate from Ontario to Vancouver Island, it wasn’t just the change in weather that inspired her — it was the chance to become a homeowner again and be closer to her sister. “My sister kept saying, ‘Come and visit; take a look at the West Coast,’ but there was never a chance,” says Ann. “Then I retired and was just renting, so there was nothing holding me there any more. I figured I’ve got nothing to lose and I won’t know if it’s a good fit until I get there. It would just be a matter of getting rid of all my things and starting a new chapter.” Although the height of the pandemic prevented Ann from travelling, she learned about a new development in Fairfield, not far from the ocean, where her nephew and his family had recently purchased a unit. Rhodo, dreamed up by the team at Aryze Developments and designed by Vancouver’s SHAPE Architecture, was created as a boutique collection of West Coast contemporary townhomes. The concept appealed to Ann, who was on a mission for something that fit without demanding too many choices. She packed up 15 boxes, fit them all in her car and shipped everything out west. “After researching online, one townhouse in particular checked all my boxes, so I took a leap of faith and purchased it. It was better than I imagined — bigger, brighter and more custom than I thought,” she says. “I’ve never looked back on my decision. I love it here and spend so much time outdoors and at the beach. This is Canada’s best-kept secret.”

Homeowner Ann was taken by the concept of the Rhodo development, which aims to connect the indoors to the outdoors with functional living. A large patio and a private, fenced-in grassy area invite residents to enjoy both spaces. Oversized windows and skylights maximize light, creating a bright and airy home, while natural features like wide-plank, white oak flooring throughout pay homage to West Coast style.

YAM MAGAZINE JAN/FEB 2023

JACOB MCNEIL

VISION FOR A NEIGHBOURHOOD Unbeknownst to Ann at the time, the Rhodo project had been in development for nearly two decades, from the time the Aryze team first took note of two vacant lots to the time spent working with neighbourhood associations, city planners and city council, then building to ensure the vision matched the neighbourhood. It was all done with a mission to create a space that would embrace generations of families, complete with ocean views to the south and park views to the west. “We really believe in this neighbourhood, and we’re principled in our approach to development in this community and how we want to see growth,” says Matthew Jardine, principal of construction at Aryze. “A healthy neighbourhood is made up of many demographics. After seeing it all come together, the mix of generations is incredible and it puts a smile on my face to see that we were able to achieve that.” Ann’s quest had a few essentials. She needed an outdoor space, and her home has a ground-level patio with a fenced grass backyard. She wanted a new, bright and airy build that would be walking distance to shopping. She needed two bedrooms for friends who may visit, as well as contemporary, clean lines, natural finishes, neutral tones and a stand-out kitchen. The Rhodo townhome had it all, including an extra bedroom she’s turned into an office/workout room. “The thing I like best here is the vantage points from the kitchen and dining room,” Ann says. “The floor-to-ceiling windows let the outdoors become part of the décor. I don’t need any artwork on that wall: I’m always looking at the park’s seasonal décor.”

The outdoor spaces at the Rhodo blend into the neighbourhood by incorporating cedar siding, glass and metal accents. Ann’s space includes a ground-level patio with a fenced grass backyard. The patios include electrical outlets, hose bibs and gas connections to ensure a functional and flexible space.

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YAM MAGAZINE JAN/FEB 2023

Ann’s kitchen is one of her favourite areas, and includes professional-grade kitchen appliances, quartz stone countertops and backsplashes, extensive flat-panel cabinets and integrated, under-cabinet lighting to enhance visibility. The built-in, high-quality ventilation system ensures the air always stays fresh, and a slight separation from the living and dining areas — one of Ann’s favourite features — means kitchen clutter doesn’t have to draw attention.

A NATURAL PALETTE Jardine says an important part of Rhodo’s concept was its natural palette — cedar shingles, Galvalume roofing, raw aluminum in the guards. It was a vision held by Ryan Goodman, Aryze’s late cofounder, who passed away in the fall of 2022. “Ryan and I always agreed that no one does it better than nature. It’s where we feel most alive, so wherever we can, we try to use natural materials,” Jardine says. “Ryan was the central piece of this project. He was the common fingerprint, and his fingerprints were everywhere. Rhodo is a great example of who he is — someone with a big heart who cared about people. It was all in the details for him … and his work will be standing for the future.” Details are one element Ann values about her home. Far from cookie cutter, she says, Aryze’s work has made everything pop, from the vaulted ceiling to the staggered-panel fireplace mantel to the built-in custom closets in the master bathroom. The defined floor plan in the living/kitchen/dining area made furnishing a breeze —

YAM MAGAZINE JAN/FEB 2023

something she did exclusively with pieces from Monarch Furnishings and accessories from Bespoke Design. “If you’re sitting in the living room and there’s a mess in the kitchen, you don’t see it. That’s smart design,” says Ann. “I’m more intentional with what I buy now, and I’ve become a minimalist without really meaning to. I held a mindset of starting new, right down to my clothes.” The shift has become a boon for Ann at a time when social restrictions could have left her more isolated. With family scattered all over the country, she says she picked one of the finest places to open the door on her new chapter. “I knew I wanted to be a homeowner again, and now I’ve been able to do that while connecting with my sister and nephew — we get together for holidays and dinners,” she says. “I grew up in rural PEI, worked in urban Ontario, so Victoria feels like the perfect balance for my life now.”

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Dashi Poached Sablefish Noodle Soup Ann furnished her unit exclusively with pieces from Monarch Furnishings in neutral tones to play on a beautiful juxtaposition with the natural environment. Over-height ceilings throughout (including vaulted ceilings on the upper level) mean airy spaciousness is easily felt in every room. The wall-mounted gas fireplace in the living area pulls gravity into this space, and is completed with a staggered-panel fireplace mantel for extra detail.

SERVES 2

Ingredients: ■ 2x 150g pieces Wild B.C. Sablefish ■ 3 cups dashi broth (or other flavourful stock) ■ 1 Tbsp miso paste ■ 1 Tbsp soy sauce ■ 1 Tbsp honey ■ 1 Tbsp sambal ■ 1 Tbsp + 1 tsp minced ginger ■ 1 tsp minced garlic ■ 2 cups sliced shitake mushrooms ■ 1/3 pack enoki mushrooms, cut from base ■ 1 Tbsp sesame oil ■ ½ tsp kosher salt ■ 4 green onions, thinly sliced ■ 125g soba noodles ■ Finest at Sea Shichimi Togarashi, to garnish

Put a medium sauce pot of heavily salted water on to boil for the soba. In another small sauce pot, heat dashi broth over medium heat. Add miso paste, soy sauce, honey, sambal, 1 Tbsp minced ginger and bring to a gentle simmer. Place sablefish in the broth and allow to poach at a gentle simmer for 12-15 minutes (depending on the thickness). While the fish is poaching, sautée shitakes, sesame oil, garlic and remaining ginger in a pan with ½ tsp salt. Set aside when mushrooms are tender. Cook soba noodles in boiling water as per package instructions (usually about 7 minutes). Divide cooked noodles into 2 deep bowls, top with the sablefish and pour broth over top. Garnish with sautéed shitakes, raw enokis, green onions and a sprinkle of togarashi. Enjoy hot with someone you love. WILD, SUSTAINABLE, LOCAL, TRACEABILIT Y

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Ann loves the views from her bedroom vantage point. Built-in custom closets in the primary bedroom keep articles conveniently stowed away and out of sight to create a calming space. The bathroom features a floating vanity to carry through the spacious quality of this build, and Grohe fixtures punctuate the room. A wellconsidered laundry nook includes high-end Whirlpool machines, custom millwork and storage space for linens and supplies.

RESOURCE LIST Architectural designer: SHAPE Architecture Developer: Aryze Developments Framer/concrete: Westco Construction Interior doors: Slegg Building Materials Exterior doors & windows: Ply Gem Tile & flooring: Hourigan’s Flooring Kitchen appliances: WestCoast Appliance Gallery Countertops: Stone Age Marble Landscape design: Biophilia Design Collective Blinds: S. Laursen & Son Draperies & Blinds Cabinets & millwork: Pacific Cabinets Interior glass walls & railings: Phoenix Glass Interior aluminum railings & exterior aluminum/glass railings: Colonial Railings Fencing & privacy screens: DJ Fencing Landscaping: D Byrne Construction & Excavating Skylights: Ken’s Roofing Supplies Bathroom hardware: Slegg Building Materials Mirrors/shower enclosures: Builders Choice Shower Doors

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YAM MAGAZINE JAN/FEB 2023

THIS DRY JANUARY, THE SOBER CURIOUS HAVE PLENTY OF EXCITING ZERO-PROOF BEVERAGES TO RAISE A GLASS TO. By Joanne Sasvari

Free Spirits

YAM MAGAZINE JAN/FEB 2023

TERESA MARSHALL

ime was, and that time was not so long ago, that if you chose not to drink alcohol on a night out, your beverage options were limited: sweet pop, plain sparkling water or (sigh) boring old cranberry-soda. And if that wasn’t insulting enough, your decision not to imbibe would raise eyebrows and the kind of questions you might not want to answer in a social situation. But not these days. These days, more and more of us are choosing to skip the booze for any number of reasons. We may do it for one night, a few days or forever. Or, after a period of overindulgence, we may just choose to reset during, say, Dry January or Sober October. This new sober-curious movement is not the all-or-nothing teetotalism of the past. Rather, it’s about choosing to indulge — or not — wisely, mindfully and in moderation. And the sober curious now have a world of beverage options to enjoy, from non-alcoholic beer, wine, cider and spirits to carefully crafted cocktails. “We have seen huge demand,” says Shawn Soole, general manager of Clive’s Classic Lounge, which offers nearly a dozen sophisticated nonalcoholic cocktails like the Amaretto of Sorts (see recipe on page 46). “Zeroproof cocktails are more important than ever, with sober-conscious guests expecting more than ‘juice, syrup and soda.’ We wanted to try our best in mimicking classic cocktails in a non-alc way so that the guest doesn’t feel ostracized from the rest of the group. It’s helped to bring all drinks to the same level in these social settings.” It’s the same over at the Fairmont Empress’s Q Bar, where care, creativity and quality ingredients go into crafting “mocktails” like the herbal Secret Garden (see recipe on this page). “They provide plenty of flavour without the punch,” says Doug Chant, the hotel’s assistant food and beverage director, adding, “Whether it be Dry January or another reason a guest abstains from drinking alcohol, inclusivity is key at Q Bar.”

SECRET GARDEN This refreshing herbal cocktail comes from the team at Q Bar at the Fairmont Empress. • 3 cucumber slices • 1 oz lemon juice • 2 oz grapefruit juice • 1 oz chamomile syrup (see note) • Garnish: rolled cucumber slice Place all the ingredients (except garnish) in a cocktail shaker. Add ice and shake well. Fine-strain into a chilled coupette. Garnish with rolled, skewered cucumber slice. Serves 1. Note: To make chamomile syrup, bring 1 cup water and 1 cup sugar to a simmer, stirring frequently, until sugar is fully dissolved. Add 3 chamomile tea bags, remove from heat, and steep for 10 minutes. Remove tea bags and chill before using. Makes about 1 cup.

Taking a break from alcohol, or at least consuming less of it, can be a wise move for many of us, especially in the wake of the pandemic. According to Health Canada, nearly a quarter of Canadians over the age of 15 drank more during the worst of the pandemic — a lot more. Blame social isolation, stress, a lack of structure and, above all, boredom. Home mixology may have been a fun hobby while we were all stuck at home, but now comes the reckoning, all those extra pounds, the disrupted sleep, the poor decisions, the health consequences, the shockingly high bar bill. Luckily, while you were perfecting your Negroni, others were perfecting their non-alcoholic beverages. Here are some of the best options, many of them from right here on Vancouver Island, to quench your sober curiosity.

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THE CANADA DENTAL BENEFIT IS NOW AVAILABLE Spirits Internationally, the U.K.’s Seedlip was the first non-alcoholic spirit to hit the market (in 2015), followed by Australia’s Lyre’s (which produces alcohol-free versions of everything from absinthe to vermouth) and California’s Free Spirits Company. In Sooke, the award-winning Sheringham Distillery has its own non-alcoholic project called Lumette!, which offers three excellent spirits: a contemporary “gin” called Bright Light, a classic gin expression called London Dry and a spiced rum-style spirit called Lumrum. All of these spirits can be enjoyed on their own, but are best mixed into cocktails.

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AMARETTO OF SORTS This recipe from Clive’s Classic Lounge mimics the traditional Amaretto Sour. • 1 ½ oz Lyre’s Amaretti • ½ oz Free Spirits Company’s The Spirit of Bourbon • ¾ oz simple syrup (see note) • ¾ oz lemon juice • 1 egg white • Garnish: lemon twist Place all ingredients (except garnish) into a cocktail shaker without ice and shake vigorously. (This is known as a dry shake and will create a more voluminous foam.) Add ice and stir, then finestrain into a chilled Nick and Nora glass. Garnish with lemon twist. Serves 1. Note: To make simple syrup, bring 1 cup water and 1 cup sugar to a simmer, stirring frequently, until sugar is fully dissolved. Chill before using.

Wine Wine lovers are the ones most likely to be disappointed by the non-alcoholic choices on the market. It might be better to switch to a lower-alcohol type of wine (say, an 11 per cent ABV rosé rather than a 15 per cent ABV California Cabernet), and drink less of it. The closest product to mimicking the complexity of wine is Jukes Cordialities, “a wine taster’s style of drink,” created by one of the U.K.’s best-known wine writers, Matthew Jukes. They are a modern version of traditional drinking vinegars like shrubs and switchels, available in red, white and rosé flavours. Jukes Cordialites were recently introduced in Canada, and are available online through Tre Amici Wines.

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YAM MAGAZINE JAN/FEB 2023

Beer and Cider

Canned Cocktails

Victoria’s Phillips Brewing & Malting Co.’s iOTA line of nonalcoholic beers includes a hazy IPA that is juicy, citrusy and smooth with tropical flavours, as well as a light, refreshing pilsner and a well-balanced pale ale. Over in Vancouver, Central City Brewers + Distillers serves up a de-alcoholized line of beers called Red Racer Street Legal that includes niche products like nitro stout and mango wheat ale. Meanwhile, the Temperance Series from Sea Cider Farm & Cider House on the Saanich Peninsula offers the flavour and fizz of regular hard cider, without the booze. Each juice has an apple base, some with additional fruit flavours like raspberries, cherries or blackberries.

Even better than low-ABV hard seltzers like Nütrl and White Claw are the new generation of canned, premixed zero-proof cocktails In Vancouver, bar star Nick Devine has launched an exceptional line of alcohol-free cocktails called Edna’s, which comprises a Moscow Mule, Paloma, Collins and Mojito. Another bar star, Christos Kalaitzis, has created Opus, a line that includes alcohol-free Gin & Tonic, Peach Bellini and Aperitivo Spritz. And on this side of the strait, Phillips serves up its Sparkmouth nonalcoholic canned cocktails including a Mimosa, Margarita and Moscow Mule. No matter when, where, why or whether you choose to go dry, there is something delicious for you to enjoy.

YAM MAGAZINE JAN/FEB 2023

Viva Italia! YAM’S ITALIAN INGREDIENT PRIMER WILL HELP YOU PACK THE PANTRY WITH MEDITERRANEAN FLAVOURS. By Cinda Chavich

YAM MAGAZINE JAN/FEB 2023

THE ITALIAN PANTRY

and bottles of bitter Crodino, a non-alcoholic Italian aperitivo, to enjoy alongside. Purcell has Calabrian roots, so these are the kinds of foods she grew up eating at home. But finding the best Italian products in Victoria was challenging, often requiring family shopping trips to Vancouver. Gigi’s was born to fill that niche, she says, and offers a range of products, including everyday choices and specialty splurges. “We’re getting new products every week and I always want to have more than one choice in any category,” says Purcell, pointing to the 15 brands of pasta on offer, along with an aisle filled with balsamic vinegars and olive oils at several price points. Researching and digging deep to find new and unique items is her mantra, with “20 or 30 different suppliers” and brands not usually found on city shelves, whether it’s the canned tomatoes recommended by Bon Appétit magazine, or the Calabrian Tropea onion spread actor Stanley Tucci tasted on his television show Searching for Italy. Even the uninitiated can learn about the intricacies of balsamico tradizionale DOP (Denominazione d’Origine Protetta) and other balsamic vinegars of Modena, thanks to the many explanatory shelf talkers to assist shoppers.

INA PETERS/STOCKSY

“Italians appreciate good food and they take time to make it,” says Genna Purcell, owner of Gigi’s Italian & Specialty Foods, a stylish new 2,000-square-foot space in Cordova Bay, where you’ll find Italian products of all TOMATO, TOM-AHH-TO kinds. It’s Victoria’s first specialty Tomatoes form the grocer dedicated to products backbone of the Italian from Italy; while you can find pantry and though canned many of these ingredients at tomatoes are standard, When you’re other stores, this is the first it really does make a counting on the time you can find them all in difference which brand you tomatoes to carry one place. choose to buy. the dish, imported Italians spawned the It’s always enlightening DOP Italian San international Slow Food to do a canned tomato movement, a reaction tasting and compare Marzano tomatoes to American fast food different products side by win out, offering encroaching into their side. When you’re counting both intensity and culinary landscape, and they on the tomatoes to carry the natural sweetness. don’t compromise when it dish, imported DOP Italian comes to Italian ingredients. San Marzano tomatoes Italy holds the record for the number of win out, offering both intensity and natural protected local products, many of which sweetness. come with official designations (such as “The San Marzanos from Italy are a DOP/PDO, IGP, DOC and DOCG) that certify slightly higher price point, but we use them their quality and origins. when making a simple tomato sauce or pizza “All Italian food is very simple. It’s sauce,” says Purcell, who simply blends these about having just a few really good quality sweet, meaty tomatoes with olive oil and salt ingredients,” says Purcell, pointing to her for her basic tomato sauce. selection of authentic tomatoes from the There are good-tasting domestic brands, famous San Marzano growing region, the too, but if you’re paying a premium for wall of imported olive oils and the specialty Italian San Marzanos, look for the DOP items like the jar of lupini beans that is one certification, a guarantee that they are not of her favourite snacks. only the San Marzano variety, but that they There’s an array of imported Italian were grown in the volcanic soils near Naples. cheeses and cured meats for your antipasto Some companies are now weaving the boards, plus hard-to-find Italian specialties words “San Marzano” into their brand names such as beautiful, twisted breadsticks and or labeling tomatoes “San Marzano-style,” so crunchy taralli, pickles, artisan dried fruits beware of imposters.

JEFFREY BOSDET/YAM MAGAZINE

talians are passionate about sharing good food — the wine flows and the cooks pass platters of pasta with that motherly admonishment, “Mangia!” It’s a convivial, relaxed way to dine. No wonder Italian cuisine has spread around the globe, welcome in both restaurant and home kitchens. In fact, a recent survey of 25,000 people in 24 countries found that Italian food — especially pizza and pasta — is the most popular cuisine on the planet. Italy is also ground zero for some of the world’s most iconic ingredients. Giant wheels of aged Parmigiano Reggiano cheese, slivers of salty prosciutto, squeaky orbs of fresh buffalo mozzarella and toothsome semolina pasta in a myriad of wonderful shapes and sizes are the basic building blocks for a simple yet elegant Italian meal. These pantry staples can help you up your own Italian cooking game. Here’s what to look for when you go shopping.

Pasta all’Amatriciana Genna Purcell of Gigi’s Italian & Specialty Foods shares her favourite recipe for this traditional Roman pasta dish, one she makes using guanciale and square chitarra spaghetti. It’s a slightly spicy tomato sauce flavoured with crispy, cured Italian pork — simple and satisfying. • 2 Tbsp extra-virgin olive oil • 4 oz thinly sliced guanciale, pancetta or chopped unsmoked bacon • ½ tsp crushed red pepper flakes • ½ tsp freshly ground black pepper • ¾ cup minced onion • 2 cloves garlic, minced • 1 (28 oz / 796 mL) can peeled tomatoes with juices, crushed by hand • Kosher salt • 12 oz dried bucatini or spaghetti (or ridged penne rigate or rigatoni) • ¼ cup finely grated Pecorino Romano cheese (about 1 oz) Heat oil in a Dutch oven or large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15 to 20 minutes. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook following package instructions, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup pasta cooking water. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add ½ cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little more pasta water if the sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls. Serves 4.

JEFFREY BOSDET/YAM MAGAZINE

In any case, choose the right tomato for the job. Whole plum tomatoes offer the best flavour. Chopped or diced tomatoes hold their shape, even after cooking, but often include additives to keep them from breaking down. Passata (puréed tomatoes) is another option that’s easy to use when you want to create a smooth sauce or soup base, though passata contains more water and needs to be cooked down and thickened for sauces. And there are ready-to-use tomato sauces, too, including Italian brands like Favuzzi and Gigi, as well as Carbone sauces from New York.

PICKING PASTA Though it’s fun to spend time making pasta from scratch (just be sure to use semolina “00” flour), Italians prefer dried pasta for most dishes. Fresh pasta has been made in Italian homes since the Middle Ages, but 200 years ago Italians discovered that the hill town of Gragnano has the perfect climate for both growing wheat and slowly drying pasta. That was a game-changer. With perfectly dried pasta available to send across the country, suddenly pasta did not need to be made daily from scratch. The king of Naples decreed Gragnano the best place for pasta and, in 2013, the European Union agreed, giving Pasta di Gragnano PGI (Protected Geographical Indication) status. The best dried pasta makers are still in Gragnano. They use rough bronze dies (moulds) For the best dried pasta, look for the to extrude the pasta, giving it a nice “tooth” words “Gragnano” and “bronze,” often that holds a sauce. This premium pasta is also labelled “trafilatura al bronza.” dried slowly and remains a light buff colour. The smooth surface and golden caramelized colour

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Clockwise from left: The pasta wall at Gigi’s Italian & Specialty Foods is a carb-lover’s delight boasting more than a dozen brands. Cooks who make their own pasta can use a wire cutter to get the square shape of chitarra. Parmigiano Reggiano is the king of cheeses, and indispensible for an Italian pantry.

you see in mass-produced pasta is the result of faster extruding through smooth stainless steel or Teflon dies, and hotter drying methods. It’s faster and cheaper to make, but not nearly as good to eat. So read the package label and look for the words “Gragnano” and “bronze,” often labelled “trafilatura al bronza.” Pasta also comes in a wide variety of shapes. In additional to the familiar spaghetti, linguine, macaroni and fusilli, there’s the short, ear-like orecchiette for chunky sauces and salads; tiny whole wheat orzo for soups and sides; and chitarra spaghetti, which is cut on a wire cutter to create its square profile. At Gigi’s, Purcell carries both everyday and specialty pastas (Voiello is her daily go-to brand) as well as the La Rosa gluten-free pasta made with corn and rice flours. A tip when cooking pasta? Use lots of salted water to cook dried pasta, and save a cup or two of the starchy cooking water when you drain the cooked pasta, to add back to the sauce to thicken the dish.

GETTING CHEESY Parmigiano Reggiano is the king of cheeses. Make sure to buy a chunk of the real thing, imported from Italy and aged to golden, grainy perfection to grate over your pasta dishes and present on a cheese board. Or opt for the bargain Grana Padano, a similar hard grating cheese made from cow’s milk in Italy’s Po Valley, rather than the premier Parma region.

YAM MAGAZINE JAN/FEB 2023

MEATY MATTERS Italy is legendary for cured pork products such as dried salami, aged prosciutto or culatello hams, and the cured fatback known as lardo. The fatty, bacon-style cured meats used in Italian cooking include pancetta (cured pork belly) and guanciale, the similarly spiced and cured jowl that is favoured for carbonara and amatriciana pasta sauces (see recipe on page 49). Prosciutto di Parma is made from the leg of a heritage breed of pork in Emilia-Romagna, salted and air-cured for several months, while coppa or capocollo is similarly cured, but made from the heavily marbled pork neck fillet. Mortadella is a large sausage from Bologna that has a smooth base of finely ground pork studded with cubes of fat and sometimes pistachios. In Italy, it’s

Ricotta Meatballs Almost any Italian pasta dish is better with meatballs — a.k.a. polpette — and adding ricotta cheese makes the most tender and delicious meatballs ever! I like to brown them in the oven, then simmer them in a basic tomato sauce Go for homemade, like the pomodoro at yammagazine.com, or a good quality bottled sauce to serve over the pasta. • • • • • • • • •

1 lb ground pork ½ lb ground beef 1 large clove garlic, minced or pressed ½ cup whole-milk ricotta cheese ½ cup grated Parmesan cheese (about 2 oz) 1 tsp sea salt ½ tsp freshly ground black pepper 1 large egg, lightly beaten ½ cup dry breadcrumbs

In a large bowl, combine the ground meat and garlic, using your hands to mix well. Stir in the remaining ingredients. Chill the mixture for 30 to 60 minutes. Line a baking sheet with parchment paper and preheat the oven to 400°F. Roll meat mixture into balls, each about 2 inches in diameter, and arrange on the baking sheet. Bake meatballs until browned and cooked through, 15 to 20 minutes. Simmer the baked meatballs in your favourite tomato sauce and serve with pasta or in crusty rolls for meatball sandwiches. Once baked, the meatballs can also be successfully frozen. Makes about 18 meatballs.

DAVIDE ILLINI/STOCKSY

Pecorino Romano, an aged sheep cheese, is slightly saltier and sharper than Parmesan, but is also a good grating cheese for cooking. Pecorino also comes in dry, fresh and even smoked varieties. Shredded mozzarella may be our favourite pizza cheese, but in Italy, fresh cheese — especially squeaky balls of mozzarella di bufala (made with water buffalo milk), fiore di latte and burrata, a skin of fresh white mozzarella with a creamy cheese centre — is a daily indulgence. Purcell regularly imports fresh mozzarella and burrata directly from Italy — it usually arrives on Fridays and sells out immediately — and carries Italian Pecorino Romano, fontina, Gorgonzola and ricotta, along with other DOP cheeses and their Canadian counterparts.

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Led by Catherine Roscoe Barr, BSc Neuroscience, wellness coach, and founder of The Life Delicious, this weekend retreat will lead participants through five in-depth modules on Mindset, Movement, Nutrition, Sleep and Connection. Retreat includes... • Four nights accommodation in an elegantly appointed guest room • Exclusive access to our heated seaside mineral pools • Nutritious and locally-inspired meals, curated by our Executive Chef • Creation of a personalized action plan for an exceptionally energized existence • Guided group exercise • Informational sessions and discussions • Discount to products and services at the Boathouse Spa • Complimentary secure parking, Wi-Fi, Nespresso Coffee and more For more information and to register, visit thelifedelicious.ca/retreats

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YAM MAGAZINE JAN/FEB 2023

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usually sliced thin for sandwiches and paired with pickled vegetables. Along with the wide variety of salami, soppressata and other sausages, as well as olives, cheeses, nuts and dried fruits, it’s also fodder for a classic antipasto platter (the Italian charcuterie board).

ISLAND ITALIAN While you’re filling your pantry with Italian foods, don’t forget our local producers and purveyors, who include some real Italian aficionados making artisan ingredients across Vancouver Island. The Whole Beast Artisan Salumeria is ground zero for Italian-style cured meats. You’ll find chef Cory Pelan’s artisan salamis (flavoured with lemon and fennel, studded with Parmesan cheese, or made in the Venetian or Calabrese style) plus coppa di testa, mortadella and spicy, spreadable ’nduja.

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Your adventure begins here... The Whole Beast’s Calabrese-style salami is made with authentic chilies grown in the southern Italian region.

At Cowichan Pasta Company in Duncan, chef Matt Horn produces an impressive line of artisan dried pasta and gourmet ravioli, all made with stone-ground whole grains and B.C. ingredients, and found at grocers across the Island. Or look for the dried, hand-rolled La Pasta Triestina, made by chef Massimo Buggini with organic B.C. ingredients, and sold at local farm markets and specialty stores. In Courtenay, Natural Pastures Cheese Company specializes in fresh mozzarella di bufala and bocconcini (made with milk from Vancouver Island free-range water buffalo). There’s awardwinning, artisan gelato from Stefano Mosi and his Mosi Bakery, Cafe and Gelateria. Add Italian cheeses from city cheesemongers such as Charelli’s, Ottavio and L’Apero, and crusty loaves, focaccia and pastries from Alberto Pozzolo at The Italian Bakery, and you have the makings of a true Italian feast — no passport required! For a deeper taste of Italian food, visit yammagazine.com where you will find recipes for Breadsticks with Prosciutto, Pasta Pomodoro and Tiramisu.

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YAM MAGAZINE JAN/FEB 2023

Escape the Grey

YAM MAGAZINE JAN/FEB 2023

Victorians love to travel, and never more than right now. Here’s what you need to know now — and where to go next. BY JOANNE SASVARI

ll summer long, it seemed, everyone was going to, coming back from or travelling in Italy. Sometimes they were in Portugal or France, or maybe they were just hanging out at the cottage. But wherever they were, they weren’t at home — as the weather got cooler, they were more likely to be in Maui or Mexico City — and it’s been that way since pandemic-related travel bans were lifted. We may live in paradise, but that doesn’t mean we don’t yearn to explore the rest of the world, too. Travel takes us to new places, exposes us to new ideas, introduces us to new people and shows us things that amaze, delight and intrigue. Travel quite literally expands our horizons, in the best possible way. But travel is different now. It’s not just all the security systems that have been in place since 9/11. It’s the delays and cancellations and staffing shortages, not to mention the endless quandaries about masks, vaccine passports and arrival apps. Here’s what you need to know about travel in our post-COVID world — plus three great travel destinations that are on our radar right now.

Stay Safe

DAVID A. LEE

The best place to start before you get too far is the Government of Canada’s travel and tourism website (travel.gc.ca). This is where you will find all you need to know about travel advisories as well as the documents, tests and other things you need, both at home and abroad. For instance, since October 1, 2022, you no longer need a proof of COVID-19 vaccination when travelling in Canada by air, land or sea, nor do you need to take a COVID

test, spend time in quarantine or of irritating delays, cancellations wear a mask (although masks are and poor service that have still recommended). There is also proliferated since COVID. no need to use the ArriveCAN app; But don’t let all that keep you at however, you will find it handy for home. This is a big, beautiful planet completing your advance Canada filled with fascinating people who Border Services Agency declaration can’t wait to welcome you. Nothing if you’re entering Canada through expands the mind like travel, and Toronto Pearson, Vancouver, nothing is as magical as watching Winnipeg, Halifax or Montréalthe sun rise from Haleakala or set Trudeau international airports. over the Taj Mahal, sipping wine Coming home is easy. The real in an Italian piazza or tea in Japan, challenges are when you are going or making a pilgrimage to Machu somewhere else. Picchu, along the Camino de Some destinations still have Santiago or to the literary festival in COVID-19 restrictions in place. Hay-on-Wye in Wales. Before hopping on a plane, check to see if your destination has any We may live in paradise, but specific requirements like that doesn’t mean we don’t proof of vaccination or yearn to explore the rest of COVID-19 test results. And the world, too. don’t forget that COVID isn’t the only ill plaguing the planet. Get your shots, buy Just give yourself plenty of time, some insurance and be prepared. make sure you have a Plan B and, Speaking of global ills: the wherever you’re going, pack a world is a troubled place right whole lot of patience along with now, and there are some areas the your good walking shoes and travel Government of Canada considers pashmina. so dangerous it advises against travelling to them at all. Check the WHERE TO GO NEXT headlines and you can probably guess where they are — destinations like Haiti, Syria, Venezuela and especially Ukraine, where there is ongoing violence along with severe Back in the Golden Age of food, water, fuel and medication Hollywood, when the studios shortages. controlled almost every aspect of their Not only is there a high employees’ lives and the tabloids kept likelihood of things going badly a cynical eye on all the rest, the only sideways in these places, but the way stars could escape the constant Canadian government has little scrutiny was to head to the desert. In ability to help if they do. Palm Springs, they could rest, relax Hurry Up and Wait and behave as scandalously as they wished. At the same time, celebrated All that said, your chances of architects like Albert Frey, E. Stewart ending up in the midst of violent Williams, Charles Du Bois and Lloyd conflict are vanishingly small. Wright (Frank’s son) found solace You’re much more likely to come from the horrors of the Second home complaining about the kind

MODERNIST PALM SPRINGS

Forget the golf and bargain shopping. The best reason to visit Palm Springs is to check out the mid-century architecture, and the best time to do it is during Modernism Week.

YAM MAGAZINE JAN/FEB 2023

and swanky poolside party at Frank Sinatra’s Villa Maggio, an ultraprivate 7.5-acre mountain retreat that has never before been open to the public. It also includes a historic walking tour of the Joshua Tree Retreat Center, a secluded enclave that features the world’s largest collection of Lloyd Wright buildings. There are plenty of reasons to visit the desert in February — the sunshine, the golf, the shopping — but none as compelling as the chance to explore one of the world’s most architecturally significant communities. And if you miss it, there is a shorter Modernism Week in October, too.

CHANTEL CRUIKSHANK

World War in the harsh beauty of the landscape. The stars loved the fresh optimism and clean lines of their mid-century modern architecture, and the style soon became synonymous with the city. Palm Springs is still home to the world’s biggest collection of midcentury houses and commercial buildings. And the best way to get a peek into homes once owned by the likes of Bob Hope, Elvis Presley or Marilyn Monroe is to attend Palm Springs Modernism Week. Held every year in February, Modernism Week (actually, 11 days) features more than 350 events, including films, lectures, garden tours, bus tours, nightly parties, fashion shows and much more. But mostly it’s all about checking out the houses. This year’s festival, held February 16 to 26, includes a tour

Palm Springs Modernism Week is the perfect opportunity to get a glimpse into how the stars lived in the 1950s and ’60s. Left: Ocotillo Lodge, once owned by Gene Autry. Below: The famous Twin Palms estate that was once Frank Sinatra’s home.

For more information Palm Springs Modernism Week: modernismweek.com

WHERE TO GO NEXT

FLOATING SAUNA IN TOFINO

Tofino Resort + Marina’s new sauna floats serenely in the calm waters of Clayoquot Sound.

JILL SALTER

MARCUS PALADINO

There are plenty of good reasons to brave the winding highway (and ongoing construction) between Port Alberni and the Island’s west coast: the fantastic food, the wave-swept beaches, the mist-shrouded rainforest, the exhilaratingly wild storms. Now we can add one more reason to the list: Tofino Resort + Marina’s new floating sauna.

YAM MAGAZINE JAN/FEB 2023

Sheltered by a quiet cove in Clayoquot Sound, the sauna is a serene refuge bobbing in the pristine, mountain-ringed waters of one of the most spectacularly beautiful places on the planet. Unlike, say, the small pools at Hot Springs Cove, you won’t have to share your private oasis with anyone else, except maybe the occasional curious seal swimming past. The resort’s boat will ferry you to and from the sauna, where you can stretch out on the cedar benches or in one of the built-in hammocks. Let the wood-fired heat melt your stresses away before plunging into the healing (if chilly) waters of this UNESCO biosphere reserve to reinvigorate all your senses. On your way back to the resort, swing by the traps and pick up some sweet Dungeness crab for chef Phil Tees to transform into something delicious at 1909 Kitchen + Bar. Now that’s what we call relaxation.

For more information Tourism Tofino: tourismtofino.com Tofino Resort + Marina: tofinoresortandmarina.com

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WHERE TO GO NEXT

LOVELY LAUSANNE

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YAM MAGAZINE JAN/FEB 2023

As Switzerland’s only métro travels from Lake Geneva up (and up and up) through Lausanne, you may be surprised to hear, not the ding-dong tones familiar to other transit systems, but seagulls (at the waterfront) or a steam engine (at the train station) or dance steps (at the station named for choreographer Maurice Béjart). It’s the thing no one tells you about the Swiss: they are as practical and polite as advertised, but they are also full of quirky surprises. That’s especially true in Lausanne, a city that is at once a destination for outdoor adventure, gastronomy and luxurious living, especially if you stay at the opulent lakeside Beau-Rivage Palace hotel, which will quite frankly spoil you for any other accommodation. This hilly medieval city is in the Frenchspeaking part of Switzerland, located halfway between the Jura Mountains and the Alps, its streets climbing and plunging seemingly at random. Across Lake Geneva is the resort town of Évian-les-Bains; you can hop a ferry to take the waters or journey down the lake to charming Montreux, famous for its jazz festival. On Lausanne’s outskirts is one of Across Lake Geneva, the world’s most visitors can enjoy healing waters from the public spectacularly fountains at Évianbeautiful and les-Bains. historic wine

JONATHAN VIEY/ VAUD PROMOTION

Ethical, dedicated, reliable.

Enjoying a gooey fondue with a glass of Chasselas is a must when visiting the medieval-meets-modern city of Lausanne.

regions, the steeply terraced, UNESCOprotected Lavaux. The primary grape grown here is the light, delicately fruity Chasselas, which goes especially well with the region’s rich, nutty alpine cheeses. Enjoy those cheeses in traditional fondue at Pinte Besson, the city’s oldest restaurant (opened in 1780) or served from the massive trolley at the famous EHL Hospitality Business & Hotel Management School’s Michelin-starred restaurant. And don’t forget the famous Swiss chocolate! You can work off all that indulgence on the local hiking trails and ski slopes — after all, this is also a major sports destination, the headquarters of the International Olympic Committee and home to the interactive Musée Olympique — or just climbing those steep city streets, guarded for the past 600 years by the Watchman (or, as it is currently, Watchwoman) at the cathedral, who even now calls out the time each hour of the night. Past, present, sports, culture, fine food and stunning natural beauty all mingle here in Lausanne, often in delightfully surprising ways. It’s time you add this Swiss city to your travel bucket list.

For more information Lausanne and Vaud Canton tourism: lausanne-tourisme.ch/en

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YAM MAGAZINE JAN/FEB 2023

JEFFREY BOSDET/YAM MAGAZINE

CEO Nathan Medd pauses in front of the rose window at the Victoria Conservatory of Music, his new mission after a career managing arts organizations across Canada.

SCENE

NATHAN MEDD Is Hitting All the Right Notes

One of Canada’s brightest stars in cultural management comes home as the new CEO of the prestigious and growing Victoria Conservatory of Music. By David Lennam

athan Medd always had a plan. But plans have a way of evolving. When he graduated from the University of Victoria’s theatre program in 2001, Medd had already mapped his future. It included leading a mid-sized theatre organization by the time he turned 30 and, by 35, to be leading “an A-category theatre organization.” He ticked those goals off his list, picking up a UVic Distinguished Alumni Award along the way. And then COVID came along, and with it, a change in plans. At 44, after dazzling successes at some of Canada’s most prestigious arts organizations, Medd returned home last fall as a husband, father and the new CEO of the Victoria Conservatory of Music. “It almost feels like another life,” he says of his former self, laughing a little. ”I’d almost forgotten I had that level of clarity or those goals organized just so. Maybe I ticked off my list and now I’ve got no list and I’m just freeforming for the rest of my career.”

FROM BELFRY TO BANFF Touted now by many as one of the country’s brightest stars in cultural management, with a CV illustrative of his impressive career trajectory, Medd, who grew up in Qualicum Beach, moved immediately from studying at UVic’s Phoenix Theatre to increasingly heady roles in arts administration. He began his career at the Belfry Theatre, spending three years in the decidedly un-sexy role of front of house manager. The Belfry’s then-GM Mary Desprez remembers a young and raw Medd bringing a huge sense of humour to the job. “Nathan nailed it. He was, and I’m sure still is, a genuinely kind soul,” she says. ”The volunteers appreciated his gentle oversight of their work, and the audience enjoyed his calm presence and hosting … Did I think Nathan would go on to be such an accomplished arts administrator? I remember hoping so, if only to bring his humour and sense of caring to other theatres.” Medd recalls interviewing at the Belfry in front of Desprez and artistic director Roy Surette. “They asked that question, ‘Where do you see yourself in 10 years?’ And I said, ‘Well, I see myself on the other side of this table. I want to

be you guys.’ They both laughed and Mary said, ‘You don’t want this job.’ And I remember that lit a fire in me.” From the Belfry, Medd had stints in Victoria with the BC Arts Council and Intrepid Theatre, then in Vancouver with Electric Company Theatre, helping it triple in size and grow into one of the largest touring theatre companies in Western Canada. Some prestige followed with six years at the National Arts Centre (NAC) in Ottawa as managing director of English theatre, followed by four years as managing director of performing arts at the equally renowned Banff Centre of Arts and Creativity. He speaks about a career both building infrastructure (“If you’re an arts manager you wind up a space maker. Your first job is to acquire the resources for artists to get down to work.”) and altering practices that were built in the 1960s, but no longer serve everyone who wants to work in, or attend, the arts. Medd chooses his thoughts carefully, doesn’t rush, thinks about every line, considers the weight of his words. This delicacy and diplomacy have served him well. One of his legacies at the NAC was establishing a department of Indigenous theatre. Changing how arts institutions regard and deliver their work, bringing that in line with current standards, is something he’ll face at the VCM. “Firstly, as the host of a community music school, and a participation base ranging from one week old to 106 years old, we are a place that everyone should feel at home in. When arts and culture organizations talk about inclusion, we need to recognize that it’s a process, not a product. There’s no end goal. We are part of this movement to make our institutions matter to more of the surrounding community.” Ian Case, who brought Medd onto the Intrepid team, recognized his potential, stimulated by the big projects and challenges.

“I’ve watched him pivot from one amazing job to another. He was instrumental in moving Intrepid Theatre to create a theatre space, and the Metro Studio Theatre is a testament in part to his determination and creativity. Plus, Nathan seems to be able to get along with everybody! We should all be so lucky.”

IMMENSE POTENTIAL I ask how 16 years away has changed him on his return. He smiles. “I’m experiencing Victoria as a father now, as a family. I left a single guy. One’s experience of Victoria is not totally different, but let’s say enhanced by experiencing it through the eyes of your children.” He refers to his partner, Adrienne Wong, as the famous one in the house. She was the inaugural artist in residence at CBC Radio’s arts and culture program q and currently runs FOLDA, Canada’s live digital arts festival. “In many ways,” he says, “we are opposites, but we can talk shop 24/7 and have for the past 12 years. And that’s a blessing. To be able to blow off the steam of our days as arts producers, it works for us.” As the VCM approaches its 25th anniversary since taking over the former Metropolitan United Church space, Medd is excited but cautious in his enthusiasm. He talks about the immense potential of the facility — which has grown from eight students when it was founded in 1964 to more than 4,500 participants a year — and getting a chance to tell its story in a proud way. But he understands the necessity of inclusivity. “The question we have to satisfy is when someone asks the question, ‘What’s in it for me?’ If we don’t have the answer, then we have failed,” he says. “You have to have an answer for everyone or you will lose your social licence.”

“We are part of this movement to make our institutions matter to more of the surrounding community.”

YAM MAGAZINE JAN/FEB 2023

PERSPECTIVE

Pretty Polarizing In YAM’s new back-page feature, we take a close — a really close — look at a distinctive aspect of Victoria life. This issue: Beacon Hill Park’s roaming peafowl. By Joanne Sasvari Don’t be surprised if you catch a glimpse of iridescent greeny-blue feathers in an Oak Bay garden or a Douglas Street doorway, if you hear a raucous cry at 3 a.m. or come back after a nice dinner to find a few dings in your just-washed car. The Beacon Hill peacocks are on the prowl. And not everyone is thrilled about it. The first India Blue peafowl arrived in Victoria in 1891; today, an estimated 40 or so peahens (female) and peacocks (male, the ones with the spectacular plumage) are living wild in the park and, especially since COVID, meandering through nearby neighbourhoods. Some people love them, and why not? They are majestically beautiful as they strut serenely down city streets. Others are less enamoured. Peafowl are, after all, an invasive species, though somewhat less toxic than giant hogweed. Worse, the males have a distressingly loud mating call and like to find spots (like apartment courtyards) that amplify their distinctive yowl, especially late at night when you’re trying to catch your Zs. They have also been known to attack their own reflection in shiny surfaces like your car door. Have fun explaining that to ICBC. Still, peacocks are the closest thing we have to the magical beasts of mythology. They are considered sacred by some cultures and are associated with immortality, rebirth and all-seeingness. And, love them or hate them, they add a quirky splash of colour to the Victoria scene.

YAM MAGAZINE JAN/FEB 2023

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