YAM magazine - May/June 2021 by Page One Publishing

ISSUE 72 MAY/JUN 2021

yammagazine.com

VICTORIA’S LIFESTYLE MAGAZINE

We ! a i r o t Vic

CITY ISSUE th 4 ANNUAL

Celebrating the people, places, food & fashion that make this city great

OUR FUTURE IS ELECTRIC

Delivering an uncompromising mixture of pure hybrid power and extraordinary performance, Volvo hybrid models provide effortless performance no matter where the road takes you. Volvo hybrid models available from $70,350* Introducing a simpler way to purchase: Come and experience our virtual sales experience at Volvo Cars Victoria.

VOLVO CARS VICTORIA A DIVISION OF GAIN GROUP

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European models may be shown. Features, specifications and equipment may vary in Canada. *Starting from price based on the 2021 Volvo S60 R-Design T8 eAWD with an MSRP of ($70,350) and includes freight & PDI ($2,150). Documentation fee ($495), environmental levy ($100), and tire levy ($20), taxes and other fees charged by the retailer are extra. Offer subject to change or cancel without notice. Visit Volvo Cars Victoria for more details. ©2021 Volvo Car Canada Ltd. Always remember to wear your seat belt. DL4891 #41497

We offer 12 senior living communities with care that is personalized to each resident’s unique needs and preferences.

Locally Owned & Operated | 250.383.6509 | TRILLIUMCOMMUNITIES.COM

356 East West Rd., Mayne Island UNIQUE OPPORTUNITIES » INTRODUCING

INTRODUCING

$6,600,000

$8,383,000

$1,400,000

$1,990,000

Private Island, Gulf Islands

Sidney Development Opportunity

356 East West Rd., Mayne Island

162 Becky Way, Salt Spring Island

BEDS: 9 BATHS: 4 4,500 SQ. FT.

24,000 SQ.FT IN DOWNTOWN, C-1 LAND

BEDS: 4 BATHS: 4.5 3,855 SQ. FT.

8.70 ACRES

Nico Grauer PREC

Marsha Graham

Harley Shim

Andy Stephenson

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250.857.6683

250.881.3601

250.532.0888

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

INTRODUCING

$2,990,000

$3,196,800

$3,499,000

$2,950,000

2055 Edgecliffe Pl., Oak Bay

236 Stevens Rd., Prospect Lake

2194 Navigators Rise, Langford

1251 Garden Gate Dr., Brentwood Bay

BEDS: 5 BATHS: 5 6,300 SQ. FT.

BEDS: 4 BATHS: 3 2,900 SQ. FT. 10 ACRES

BEDS: 5 BATHS: 6 5,610 SQ. FT.

BEDS: 5 BATHS: 6 6,167 SQ. FT.

Christine Ryan

Beth Hayhurst

Logan Wilson PREC

Glynis MacLeod PREC

778.533.3205

250.896.0766

250.857.0609

250.661.7232

« CONDOS & TOWNHOMES »

S I N G L E FA M I LY H O M E S »

INTRODUCING

$3,000,000

$959,000

$1,099,500

$899,000

924 21 Dallas Rd., Victoria

2-21 Ontario St., Victoria

721-1400 Lynburne Pl., Victoria

BEDS: 2 BATHS: 2 1,444 SQ. FT.

BEDS: 2 BATHS: 4 3,076 SQ. FT.

BEDS: 2 BATHS: 3 1,316 SQ. FT.

BEDS: 2 BATHS: 3 1,575 SQ. FT.

Andrew Maxwell

Andy Stephenson PREC 250.532.0888

Don St. Germain PREC

Brad Maclaren PREC

1744 Swartz Bay Rd., North Saanich 250.213.2104

250.744.7136

250.727.5448

Connect with your local experts.

Andy Stephenson

VICTORIA 250.380.3933

Andrew Maxwell

SALT SPRING 250.537.1778

Beth Hayhurst

Brad Maclaren

VANCOUVER 604.632.3300

Brayden Klein

WEST VANCOUVER 604.922.6995

Brett Cooper

NORTH VANCOUVER 604.998.1623

Christine Ryan

WHITE ROCK 604.385.1840

Dean Innes

Don St. Germain

WHISTLER 604.932.3388

Glynis MacLeod

SUN PEAKS 250.578.7773

Kirsten MacLeod

KELOWNA 250.469.9547

For those who seek an exceptional life 602-605 Douglas St., Victoria « U N I Q U E O P P O R T U N I T I E S 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

SOLD

$638,888

$11,888,000

$3,595,000

$16,750,000

789 Lily Ave., Saanich

3275 Campion Rd., Central Saanich

3155 Beach Dr., Oak Bay

2114 Marne St., Oak Bay

BUILD YOUR DREAM HOME - 7,178 SQ. FT. LOT

BEDS: 5 BATHS: 7 9,156 SQ. FT.

BEDS: 5 BATHS: 8 11,900 SQ. FT.

BEDS: 5 BATHS: 4 4,302 SQ. FT.

Natalie Zachary

Brayden Klein

Lisa Williams PREC

Beth Hayhurst

250.882.2966

250.588.2466

250.514.1966

250.896.0766 « S I N G L E FA M I LY H O M E S

$2,300,000

$1,210,000

$1,245.000

$1,648,800

3470 Vantage Point, Colwood

1352 Grant St., Victoria

270 Moss St., Victoria

BEDS: 4 BATHS: 4 2,343 SQ. FT.

BEDS: 3 BATHS: 3 2,424 SQ. FT.

BEDS: 4 BATHS: 3 KITCHENS: 3 2,344 SQ. FT.

BEDS: 4 BATHS: 2 2,561 SQ. FT.

Dean Innes

Kirsten MacLeod

Robyn Wildman

Brett Cooper PREC

2396 Windsor Rd., Oak Bay 250.686.0279

250.686.3385

250.818.8522

250.858.6524

« CONDOS & TOWNHOMES NEW PRICE INTRODUCING

INTRODUCING

$879,000

$349,000

$479,000

$649,000

N211 - 1105 Pandora Ave., Victoria

508-827 Fairfield Rd., Victoria

602-605 Douglas St., Victoria

105 - 1033 Belmont Ave., Victoria

BEDS: 2 BATHS: 2 1,246 SQ. FT.

BEDS: 2 BATHS: 2 1,128 SQ. FT.

BEDS: 1 & DEN BATHS: 1 868 SQ. FT.

STUDIO BATHS: 1 365 SQ. FT.

Sandy Berry

Samantha Jensson

Harley Shim

TORONTO

250.818.8736

Lisa Williams

Logan Wilson

PARIS

NEW YORK

250.818.8736

Marsha Graham

TOKYO

Natalie Zachary

DUBAI

Nico Grauer

Robyn Wildman

HONG KONG

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Sandy Berry

MONTRÉAL

Independently Owned and Operated. E.&O.E.: This information is from sources which we deem reliable, but must be verified by prospective Purchasers and may be subject to change or withdrawal. PREC is Personal Real Estate Corporation.

Samantha Jensson

250.818.2006

Tom de Cosson

SOTHEBYSREALTY.CA

the

CITY issue

CONTENTS

8 E DITOR’S NOTE 11

HERE + NOW

GREAT SPACE

32 46 72

YAM’s latest finds in home décor, fashion, lifestyle and food.

Make your backyard into the new neighbourhood hot spot.

IN PERSON Pacific FC head coach Pa-Modou Kah on creating community. By David Lennam

STYLE WATCH Let your fashion take you on an island adventure. Styled by Janine Metcalfe

HOME + LIFESTYLE An architect known for his modern approach picks a heritage house for his family home. By Danielle Pope

SCENE When Netflix calls. By David Lennam

74 DO TELL

A Proust-style interview with Jess Rivers and Adam Christie of Working Culture Bread.

By Athena McKenzie

PUPTOWN Victoria has always been a dog-friendly city, but the pandemic has created a surge of interest in adopting furry companions.

BEING THE CHANGE The inspiring locals striving to make Victoria — and the world — a better place for everyone.

By Carolyn Camilleri

YAM MAGAZINE MAY/JUN 2021

By Athena McKenzie & Emily Dobby

7 WAYS TO EMBRACE WEST COAST LIVING

ALBACORE TUNA: A GIFT FROM THE SEA

There’s plenty of evidence to support the argument that the West Coast is the best coast.

Make a sustainable and delectable choice with wildcaught B.C. albacore tuna.

By Athena McKenzie

By Cinda Chavich

SUPPORTING EVERYTHING

Teri Hustins, owner of Oscar & Libby’s goal is to make people smile — curating a collection of toys that are weird, wacky and a wee bit whimsical. LEARN MORE AT:

IMINVICTORIA.COM

EDITOR’S NOTE

PERSONAL REAL ESTATE CORPORATION

250 418 5569

Nancy Stratton REALTOR®

250 857 5482

Rebecca Barritt REALTOR®

250 514 9024

We’re redefining real estate. 250 595 1042

BRIGGSANDSTRATTONREALTORS.COM

Your move. $829,000

402-1395 BEAR MOUNTAIN PARKWAY 3 BD 4 BA | 2,046 SQ. FT.

IF YOUR HOME IS CURRENTLY LISTED, PLEASE DISREGARD THIS NOTICE AS IT IS NOT OUR INTENTION TO SOLICIT OTHER BROKERS’ LISTINGS.

YAM MAGAZINE MAY/JUN 2021

A City Worth Celebrating

hen I first moved to Victoria, I lived in Estevan Village, above Crumbsy’s Cupcake Cafe. While coworkers were jealous of my proximity to fresh baked goods, some scoffed at my “long commute” downtown, which I timed at 15 minutes. Coming from Toronto, where spending less than an hour travelling to work is the dream, the comments seemed comical. Only in Victoria, I thought, could this be considered a grueling commute. I have now lived downtown for eight years and Ruth & Dean occupies the restaurant space in my former building — going there (for the meatball sandwiches and a Double Athena McKenzie, D cake) requires a specially planned excursion. It is a Managing Editor 15-minute drive, after all. I consider myself Victoria-fied. Over the years, I have created my own personal geography of the City, which is layered with connection and experiences. Walking through sč̓əmaθən | Peter Pollen Waterfront Park I am reminded of a sunny summer afternoon I spent there a couple of years ago with my nieces and nephew, who live in a landlocked city in Ontario. They were captivated the entire time by the float planes and harbour ferries. My downtown walking loop, which my partner and I try to do every Saturday, always takes in Smoking Lily, Munro’s, and Russell Books (and this is reflected by my wardrobe and our crowded bookshelves). The route has seen an evolving backdrop of storefronts and restaurants, and received a lovely European-style make-over last summer with the appearance of inviting sidewalk patios. Depending on the season, conversation on these walks might turn to the blizzard of ’96, when my partner had to shovel his way into the bookstore that used to occupy the Starbucks location on Government Street, or how much we miss The Guild, where we spent seven hours one Canada Day. It often includes me sharing the tidbits I’ve learned about various places and businesses we pass along the way. My work has been similar to an intensive course about this city and its inspiring citizens. In my first couple of years at YAM, then editor Kerry Slavens would often remark how my “fresh eyes” found stories a long-time resident might overlook because of their familiarity. Recently, working with contributing editor (and new Douglas magazine editor) Carla Sorrell, I’ve come to appreciate this sentiment. Carla has returned to Victoria after 15 years in the U.K., and, needless to say, Victoria has changed a lot in that time. Seeing this place through her refreshed perspective has been a valuable reminder of all the things that make living here remarkable. Whether you’re a newcomer to Victoria or have lived here your entire life, I hope you discover something new about the City in this issue. We’re highlighting some of the people and places that make it worth celebrating.

“Over the years, I have created my own personal geography of the City, which is layered with connection and experiences.”

You can email me at amckenzie@ pageonepublishing.ca

GRAHAM McDONALD

Sophia Briggs

About the cover: To capture the spirit of this issue, photo director Jeffrey Bosdet and graphic designer Janice Hildybrant took to the streets downtown. On the cover, Janice is wearing a trench-style Part Two Hadeel rain jacket and French Phebee striped pants, both from Moden, and D.A.T.E Premium sneakers from Bagheera Boutique. Poppies Floral Art provided and arranged the flowers.

CHANGE IS MORE FUN WITH FRIENDS Visit us at our NEW LOCATION 564 Yates Street, in the historic lower Yates shopping district

SAME GREAT SERVICE • SAME TRUSTED QUALITY SAME UNIQUE FINDS • SAME COMPLIMENTARY DESIGN SERVICES

Some things just shouldn’t change. Free one-hour parking right across the street in the Bastion Square (Yates Street) Parkade 564 Yates St | 250.386.7632 | www.luxevictoria.ca

VICTORIA’S LIFESTYLE MAGAZINE

PUBLISHERS Lise Gyorkos, Georgina Camilleri MANAGING EDITOR Athena McKenzie DIRECTOR OF PHOTOGRAPHY Jeffrey Bosdet PRODUCTION MANAGER Jennifer Kühtz DIGITAL MARKETING MANAGER Amanda Wilson LEAD GRAPHIC DESIGNER Janice Hildybrant

ASSOCIATE GRAPHIC DESIGNERS Jo-Ann Loro, Caroline Segonnes

CONTRIBUTING EDITOR Carla Sorrell

CONTENT MARKETING COORDINATOR Emily Dobby

ADVERTISING COORDINATOR Rebecca Juetten

ADVERTISING REPRESENTATIVES Deana Brown, Cynthia Hanischuk, Brenda Knapik

CONTRIBUTING WRITERS Carolyn Camilleri, Cinda Chavich, David Lennam, Danielle Pope

CONTRIBUTING FASHION EDITOR Janine Metcalfe

CONTRIBUTING PHOTOGRAPHERS Jeffrey Bosdet, Joshua Lawrence, Michelle Proctor

Handpicked goods for you and your home.

541 Fisgard Street | 250-382-4424 | FANTANVICTORIA.COM

PROOFREADER Paula Marchese CONTRIBUTING AGENCIES Alamy p. 66; Getty Images p. 17, 18, 22, 62, 67; Living4 Media p. 18; Stocksy p. 60, 64

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 Jacket and pants from Moden; shoes from Bagheera Boutique; flowers from Poppies Floral Art. Model: Janice Hildybrant Photo: Jeffrey Bosdet See page 8 for details.

Published by PAGE ONE PUBLISHING 580 Ardersier Road, Victoria, B.C. V8Z 1C7 T 250-595-7243 info@pageonepublishing.ca pageonepublishing.ca

Printed in Canada by Transcontinental Printing. 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.

1023 Fort Street | 250.920.7653 | heartandsoleshoes.ca

YAM MAGAZINE MAY/JUN 2021

HERE + NOW

ESCAPING THE ORDINARY

JEFFREY BOSDET/YAM MAGAZINE

Partners Tim Siebert and Jessa Gildersleeve are fascinated by the idea of escapism. Their new tropical cocktail bar Citrus & Cane — which Siebert calls a “labour of love” — explores this concept. “We wanted to create a tropical environment, something very different from what is currently on offer in town,” Siebert says of the space, which was formerly the Copper Owl. “The room already had some incredible details, and it was important that we honoured those while still adding our own personality to the space … We believe we ended up with an incredible melange of Art Deco, tropical and lounge.” The pair believes tropical cocktails are often misunderstood, perceived as overly sweet and cheap. Their creations, made with housemade syrups, freshly squeezed juices and quality spirits aim to inspire a new appreciation. “Jessa and I love Piña Coladas, so we started there,” he says. “ It’s a reminder that drinking is supposed to be fun and relaxing. It transports the drinker to their last summer holiday, bringing up happy memories. It’s sweet and delicious — in a guilty pleasure kinda way — and when it’s made well, it’s a fantastic cocktail.”

YAM MAGAZINE MAY/JUN 2021

JEFFREY BOSDET/YAM MAGAZINE

the urban cycler Biking in the city gets a style and safety upgrade with these fun picks.

Porsche eBike Sport

Hidden Treasures

ince opening the Cold Comfort storefront in soaps, perfumes, “weird toothpastes” and ecoFernwood in 2013, Autumn Maxwell has tried friendly cleaning products — to delicious meal to showcase other locally made products. supplies, including Dumpling Drop, Cowichan That initiative has evolved into Coco’s Provisions, Pasta, Zambri’s sauces, Finest at Sea fish, Haus an extension of Cold Comfort sausages and vegan offerings. that supplies everyday needs — “Soon we will have bouquets along with a few treasures. from Boxwood Flowers Farm and “As a kid, I was obsessed some very exciting take-home with the original Willy Wonka frozen pizzas from Vagabond movie with Gene Wilder and Pies. I’m just so excited to see that old fashioned variety store all the creative products coming setup, with a rolling ladder, out of our community lately.” where everything is behind The tempting in-house the counter,” she says. “Also pastry features, such as the Rachelle Cornish’s ‘no touch’ means it’s safer for Baked Alaska, are created by Baked Alaska pandemic times and more the talented Rachelle Cornish. engagement, which I think “We welcome customer people especially need right now.” requests,” Maxwell says. “We want to supply our The shop carries a range of locally made and neighbourhood with what they wish to purchase, hand-picked items, from hygiene products — at the same time introducing them to things they including skin care, menstrual supplies, artisan will be glad to know exist.”

A TASTE OF ISLAND LIFE

Enjoy the timeless design and functionality of a Porsche with their new ebike, which features a Shimano motor and Magura high-performance brakes. Available through Porsche Centre Victoria

Nutcase Helmet Combining leading safety features with unique designs, the Nutcase Street Collection lets you show your style. Available through North Park Bike Shop

Back to Front Dress Go from your bike to drinks on the patio with this reversible dress. Its hem snaps together to make it bikefriendly. Available through Kit and Ace

Vancouver Island Brewing launches their new vodka soda.

U JEFFREY BOSDET/YAM MAGAZINE

nlike existing hard lemonades and drinks, Island Life is meant to be a refreshing palate cleanser, which feels at home in the cooler with your beer. With just a touch of natural sugar, it only has 2 grams of carbohydrates and 110 calories per can. The tempting flavours include lemon and ginger with elderflower, peach and blood orange with mint, and raspberry and honey with thyme. “After 35 years of brewing we are proud to offer Island Life as a complimentary partner to our fantastic lineup of awardwinning beers,” says general manager Dave Nicholls. “It’s a vodka-based beverage featuring natural flavours, with just enough sweetness to make them shine. Designed in-house, each flavour draws inspiration from the cocktail world.”

Lightship Classic Basket Made from finely woven rattan cane, these baskets from Nantucket Bike Basket Co. add stylish carrying capacity. Available through Russ Hay’s The Bicycle Shop

YAM MAGAZINE MAY/JUN 2021

PHOTOS: JEFFREY BOSDET/YAM MAGAZINE

Destination Brewery

Shift leader Timothy Gatenby (left) and server Santiago Garcia at Herald Street Brew Works.

perating The Drake Eatery & Craft Beer Parlour for the last six-plus years has given co-owners Lee and Mike Spence lots of insight into the appreciation Victorians have for quality beer. They’ve taken that knowledge with them to their new brewery, Herald Street Brew Works (HSBW), located only two blocks away from their popular beer bar. “HSBW is meant to be a destination brewery, meaning that we do not distribute to bars, restaurants or liquor stores, but rather encourage beer enthusiasts to visit in person,”

Mike says. “With our open-brewery concept, a visit to HSBW is an immersive experience, giving our guests the opportunity to see just how the beer is made. Also, our beers are served directly from the bright tanks, so each glass is tank fresh.” The brewery will offer a constant rotation of its own interpretations of classic styles, including

pilsners, saisons, wheat ales, pale ales, IPAs, brown ales, porters and stouts. “We expect the style selection to remain fairly constant, but the recipes will change with each batch we brew,” Mike says. “As an example, we are currently pouring our third interpretation of a Hazy IPA.”

CREATIVE COMMUNITY This all-women collective of five early-career ceramic artists shares a studio in Rock Bay.

Ayako Izumi ’s studio space

t Puerta Rosa Studio, Sarah Johnson of Rogue Ceramics, Léïa-Fahé Villeneuve of Léïa-Fahé Studio, Kendra Shaw of Kendra Shaw Ceramics, Sara Kasserman of Black Cedar Ceramics and Ayako Izumi of Aya Izumi create their own products, while collaborating on projects to help boost each other’s businesses. All of the artists started learning and practising ceramics in community studios, with some pursuing it during their post-secondary education. “The sense of community you get from those environments is invaluable, and it is often lost when artists go into their professional practice, working in solo studios and sometimes from their homes,” says Villeneuve. “Having a community here allows us to constantly learn from each other ... We feed off each other’s creativity and drive and support each other when we feel uninspired.” The studio recently started opening its doors for in-person shopping, by appointment only, and plans to invite other local ceramic artists to sell their work in their space in the coming months. “We also are working on some takeBack row (left to right): Léïa-Fahé home clay kits that would allow folks Villeneuve, Sarah Johnson and to create their own pieces at home and Ayako Izumi. Front row (left to right): bring them back here to be fired.” Kendra Shaw and Sara Kasserman.

YAM MAGAZINE MAY/JUN 2021

Self-care through tarot The Homebound Tarot deck was created around self-reflection, inner guidance and centring.

reator Arielle Moore believes anyone can work with tarot cards, regardless of their initial knowledge or experience with the medium. “When I started reading tarot — and even now — I found there was a lot of fear, intimidation and misinformation surrounding tarot,” she says. “So when designing Homebound Tarot, my goal was to strip those barriers down. I wanted to create something that someone who had never even thought to pick up a tarot deck before could get something out of, while being traditional enough to be used by seasoned readers. She created the Homebound Tarot deck to be a calming moment in one’s day. It’s meant as a tool for selfreflection and inner guidance. The companion guidebook pairs every card with a journal prompt or mantra. “Tarot reflects your thoughts back to you in a way you can’t see by yourself,” she explains. “It’s like looking at situations with fresh eyes, but it requires your attention and honesty to work. This makes it a perfect tool for self-care, as a tarot reading encourages you to quiet your mind, look inward and create a calm moment in your day that is just for you.”

“I’ve always found Tarot to be such a personal experience, a form of self-care.”

MOLLIE LAURA

Each deck contains 78 full-colour tarot cards. The calming images represent emotions.

From fashion to function, our expansion into lingerie, lounge, and sleepwear has all your basics covered! Bra fittings now available 7 days a week.

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YAM MAGAZINE MAY/JUN 2021

STATEMENT BAG

Ethical, dedicated, reliable. REAL ESTATE B A I O OR

1921

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pairs unique design with innovative, cruelty-free materials, using rescued, recycled and plant-derived goods. “Which means many of our designs are limited editions,” says CEO and designer Claire Carreras. “When we think of the rhino, we recognize that it is a rare and precious creature and I want that sentiment and respect to be mirrored in our designs. Every purchase gives a portion back to animal welfare organizations and rescue groups.” Their Signature Backpack is a cult favourite. “I believe that’s because it’s such a versatile piece,” she says. “Cute and sophisticated, but still practical with convertible arm straps.”

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CELEBRATING 100 YEARS Co n m io mu at r o nity & Collab

This year the Victoria Real Estate Board celebrates 100 years of service.

2021

Every day your REALTOR® goes to work - for you.

www.vreb.org

Convertible

— and covetable —

cushions

nown for their locally made, screenprinted clothing and accessories, Smoking Lily also creates striking home décor.

“The very first thing I ever made with my screen print was a pillow,” says founder Trish Tacoma. Smoking Lily’s Velvetopia Cushion Covers, which are 100 per cent cotton velvet and have a shiny brass zipper, are double-sided. They feature iconic Smoking Lily screen prints, including the hare, paired with an anatomical heart. “It took a bit of searching around for colourful cotton velvet,” Tacoma says. “We wanted to make a pillow that had two distinctive looks so you could just change the look of your room by simply flipping your pillow around.”

YAM MAGAZINE MAY/JUN 2021

TASTES+TRENDS By Cinda Chavich

Keep on Truckin’ A great way to enjoy local dining in the great outdoors is to truck on down to visit one of the city’s great little restaurants on wheels. Risotto truck. Songhees Seafood & Steam offers Indigenous flavours, from the wild sockeye salmon burger with Saskatoon berry barbecue sauce and nettle mayo on bannock to their tasty yam, salmon and clam chowder. Try Greek on the Street for souvlaki and gyros wraps, or get a breakfast sandwich and vegan Mylkshake from Morning People, both in the courtyard in Cook Street Village. Food trucks park full time behind the Royal BC Museum downtown, but you’ll also find them popping up at the Royal Bay food truck court in Colwood, the Courtyard on Cook Street, at farmers’ markets and many outdoor events. Follow their social media feeds or check streetfoodapp.com, to see their hours and locations. Spring is in the air and the trucks are revving back up!

A perennial favourite — the Beetrice Burger from the Deadbeetz food truck.

JEFFREY BOSDET/YAM MAGAZINE

ood trucks offer fresh, local food, cooked to order, and a place where chefs can test out their creative chops. The culinary student-run Camosun Cuisine Machine is a perfect example, serving a weekly lunch at Camosun College — think shawarma and falafel wraps, grilled cheese sandwiches and homemade soups. Deadbeetz is on site with other food trucks behind the Royal BC Museum — the Beetrice Burger with pickled beets is their signature. And there may be no better place to take away fish and chips than the truck that sits outside Finest at Sea in James Bay. Try a cheesy breakfast sandwich at Melt Truck, a big burrito stuffed with tender pork belly and Asian slaw from Taco Justice, and arancini (risotto balls) from the Indecent

Dough, a Deer

Da Bomb

IF YOU LOVE PIE, you’ll want to put your order in at Deer & Dough Bakery. It’s Melinda Friedman’s new micro-bakery project, with a variety of baked goods available only to preorder and pick up from her 130-year-old house in James Bay. Check out her Instagram account to see what’s cookin’ — from fancy cakes and butter cream brownies to mini bundt “flights” and those perfect pies, both sweet and savoury, encased in laminated layers of buttery pastry. Beautiful home baking to go!

UMAMI IS THAT UNIQUE meaty glutamate flavour that comes from meat, mushrooms, aged cheeses and fermented foods. It’s what makes fish sauce a secret soup booster and gives seaweed its savoury edge. When Sidney couple Lauren Isherwood and Nicholas Baingo adopted a vegan diet, they were missing the rich flavour of umami and set out to find a solution. Their new product, Umami Bomb, is the result. A spicy condiment that combines shiitake mushrooms and chili oil with other savoury stuff, it comes in four variations (medium, hot, extra hot, garlic) to spoon into your stir fries, spread on a sandwich, dip your dumplings in or toss with noodles. “It’s a very unique product and flavour profile,” says Isherwood, “and there’s really nothing else like it.” A portion of the profits from every jar sold is donated to Food Banks BC.

YAM MAGAZINE MAY/JUN 2021

Justos uses gourmet white truffle oil for its luxe tasting Truffle’d Up Hummus.

GOURMET DIP

ustin Kopetzki, co-owner and CEO of Justo’s Craft Dips, fell in love with hummus while living overseas. “Hummus is a delicious, healthy and versatile plant-based snack that I often ate across multiple meals throughout the day,” he says. “I noticed upon returning home that there was little variety in flavours, most brands used artificial preservatives and their products were overly processed.” Justo’s contains 95 per cent Canadiangrown ingredients, uses no artificial preservatives, and comes in unique flavours like Smokey Chipotle, Truffle and Lemon Cumin. “Best of all, our glass packaging is 100 per cent recyclable,” Kopetzki says. “In addition, we have started a Hummus Helps “In our first initiative, where year, we we donate one were able to serving of hummus donate over for every jar sold, as well as an 800 pounds additional serving of hummus for every jar to our charity returned. In our first year, we were partners.” able to donate over 800 pounds of hummus to our charity partners in Victoria, who feed underserved and vulnerable populations.”

Baked Falafel & Hummus • 1 can chickpeas, drained and rinsed • 1/2 red onion • 1/2 heaping cup fresh parsley • 1/2 heaping cup cilantro • 1 clove garlic • 1 tbsp lemon juice • 1 tsp cumin • 1/2 tsp baking soda • 1 tbsp all-purpose flour • Justo’s Hummus, for serving Preheat the oven to 400°F. Add all ingredients to a food processor or blender and mix until desired consistency. Form into roughly two tablespoon-sized balls and press the tops down slightly to form a disc. Bake for 30 to 35 minutes, flipping halfway. Serve with Justo’s hummus to dip in. Enjoy! Recipe developed by Justo’s with Jessica Clark.

EXPERIENCE VICTORIA GIVEAWAY

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YAM MAGAZINE MAY/JUN 2021

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YAM MAGAZINE MAY/JUN 2021

IN PERSON

“I

Am Pa-Modou Kah”

The new Pacific FC coach on self-awareness, leadership, fighting racism and creating community. By David Lennam | Portrait by Jeffrey Bosdet

e was once called The Most Interesting Man in Major League Soccer, a label he’s quick to shrug off with a dismissive laugh — but one that still fits, four years after retiring from playing professionally. Pa-Modou Kah, who enters his sophomore season as head coach of the Langford-based Pacific FC, a team in the fledgling Canadian Premier League (CPL), earned the accolade during latecareer stints with MLS teams Portland Timbers and Vancouver Whitecaps. The now 40-year-old was tenacious on the field, vocal in the locker room and became a mentor to some of the brightest young stars of a generation, like former Whitecaps Alphonso Davies, Kekuta Manneh and Marco Bustos. Manneh and Kah, both Gambians, met on the pitch while wearing rival colours. (Kah was with Portland at the time.) Kah intervened in a skirmish, holding the young striker back from a possible red card, and, foreheads touching in a clinch, administered the kind of advice an older brother would.

YAM MAGAZINE MAY/JUN 2021

“Don’t get sent off, and keep your head in the game and just keep going,” Manneh remembers being told. It was respect from an opponent, a fellow countryman and, later, a friend and a confidant. “Getting to know Pa is one of the best things that ever happened to me. He’s very, very smart. He puts people first before anything. He’s an amazing human being, and I’m always going to love that guy until the end.” One of Kah’s current stars is Pacific FC midfielder Marco Bustos. When they were both Whitecaps, Kah used a taunt to get the best out of the rookie. At the end of the season, the veteran called Bustos a fat, chubby little kid and bet him $200 that, as a 35-yearold, he would return the fitter of the two after the winter break. “As a leader in the locker room, part of it was to take care of the younger players and teach them what it takes,” says Kah. “[Bustos] had the talent but wasn’t taking care of his body. Will he see it as a challenge to get better, or just give up?” Bustos admits the gentle goading was a big turning point in his career and in the way he carries himself as a professional.

“I went home, and I think I was in the gym every day. I got into the good habits seeing what it takes to be a professional, to be an athlete. I came back in better shape than every other player.” But did you get the $200? “No, I didn’t,” laughs Bustos. “But Pa will claim the lesson that he taught me is worth more than $200. Ever since, I’ve stuck with the same habits, thanks to Pa. It just brings it into full context the kind of guy he is to get me to see the belief in myself.” Kah’s mystique was enhanced by the way he balanced his tactical sense of the game with an equal insight into the psyche of those he played for and those who now play under him, as well as a passionate and rare (for an athlete, anyway) commitment to tenets that run far beyond the corner flags. He’s also prone to the superior sound bite. “I am Pa-Modou Kah,” he will say, sincerity hanging on every syllable. “I have my flaws. I have my strengths and I’m OK with it. The biggest thing being human is to know who you are. And if you know who you are and you’re good about it, that’s it. All I want is the guy standing next to me to help him get better. That’s me as a person and as a coach.” Kah says professional athletes have to deal with a perception that they’re superheroes, when they’re just as vulnerable as anyone. “I’m an athlete for two hours and a normal human being for the other 22 hours.” Kah was the first person from his native Gambia to coach professionally outside the tiny West African nation. (He speaks seven languages and has an engineering degree.) After his family moved to Norway when he was eight, Kah became the first black player to play internationally for that country. Eighteen years of professional football had him suiting up in Europe, the Middle East and North America. The pinnacle of his globetrotting career was a central defender for Roda JC in the Dutch Eredivisie, marking some of the best forwards in the ´ Dirk Kuyt, game — the likes of Zlatan Ibrahimovic, Ruud van Nistelrooy and David Villa. “I started football at eight and ended at 36 — 26 years spent doing something you love, day in and day out. It has given me joy and pleasure and taken me beyond where I imagined. I learned the world through football, through travelling.” It’s not Kah who brings up race, but me. I know he won’t shy from the topic. And he’s ready with a monologue. A good one. The salient points: “Racism is the biggest pandemic of humankind.

“I have my flaws. I have my strengths and I’m OK with it. The biggest thing being human is to know who you are.”

YAM MAGAZINE MAY/JUN 2021

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Founded in 2018, Pacific Football Club brings professional football to Vancouver Island, as part of the Canadian Premier League (CPL). Playing out of the renovated, 6,000-seat Starlight Stadium in Langford, the club provides an outlet for Canadian soccer players to compete at the professional level of the sport on home soil. Pa-Modou Kah joined Pacific FC as head coach before the 2020 CPL season, guiding the team through a challenging preseason due to the COVID-19 pandemic and posting a 4-2-4 record and a fourth-place finish at last summer’s CPL Island Games in PEI. The club recently announced that Kah and associate head coach and technical director James Merriman have signed three-year contract extensions. The CPL season is hoping to kick off its 2021 season on May 22, depending on local health authority approval. Season tickets for 2021 Pacific FC matches are now available and start at $22 a month. You can find updates at pacificfc/canpl.ca and follow the club on Twitter, Instagram and Facebook.

One thing that remains constant is that racism really never goes away.” “When you look at blacks and they’re good as athletes — that’s all people think they can do. It’s wrong. We have brains; we can think. I’m a football coach — that’s the only thing they know about me. My other side they don’t know.” “[As a black man,] the perception is either I’m a drug dealer, a hip hop star or an athlete. Those are the labels that we have: athlete, drug dealer, musician. In my position, I want to change the narrative.” Change it to leader, coach, father and husband, which means family time with wife Dewy (whom he met playing in Holland) and their two young daughters. But, beyond that, his extended family includes Pacific FC — players and supporters. “This is a club that is for our fans and for the Island, for everyone on this island to be proud of and know they have a professional football club where they can get their sense of belonging in the community.” Bustos says Kah, driven by belief and confidence, is beloved by his players. Fans too, it’s hoped, when we’re allowed back into Langford’s Starlight Stadium (formerly Westhills). “Let’s all come together and support it and make it huge,” says Kah. “The next generation of stars are going to come out of the CPL.”

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JEFFREY BOSDET/YAM MAGAZINE

PUPtown CELEBRATING CANINE COMPANIONSHIP

Yuki with her human, Lisa Bosdet

YAM MAGAZINE MAY/JUN 2021

VICTORIA HAS ALWAYS BEEN A DOG-FRIENDLY CITY, BUT THE PANDEMIC HAS BROUGHT A SURGE OF INTEREST IN ADOPTING A FURRY COMPANION. By Carolyn Camilleri

hy do people have dogs? Companionship and unconditional love, purpose and structure, fun and entertainment, security and comfort. Dogs can calm anxiety and lighten depression. They are loyal in ways no human is capable of — not really. They are warm, cuddly, present-moment beings, who want nothing more than to be with their people. While Victoria has always been a great city for dogs, this past year has brought with it a boom in dog adoptions. It’s not a surprise. The pandemic is scary, and it’s lonely and boring being at home all day, every day. “As a longtime pet owner, I had concerns when I saw the flood of people saying, ‘Well, if I’m home all day, I’m going to get a puppy.’ It’s like people giving away bunnies and ducklings at Easter or giving someone a puppy at Christmas,” says Robyn Quinn, human to Peanut and Toby, two mini-dachshunds. “It’s not the best timing, but I understand it.” Quinn describes having dogs as “a godsend and a blessing” — and she doesn’t say that lightly. “In the morning, anytime between 6:30 and 7, the two of them are peeking over the edge of the bed, and they’re like, ‘Hello, hello, you need to wake up. It’s another day. Look for the sun,’ ” she says. “They look up at me, but they make me look up.” Dogs provide focus and a reason to get outside, even during a pandemic. Quinn likes taking her two to Willows Beach. “Not only am I getting fresh air and paying attention to them — ‘Hey, don’t eat that seaweed’ and ‘Hey, stop rolling in that dead fish’ — but it’s always an adventure,” she says. “They’re not neutral. They’re not in this passive state. You’ve got to stop feeling sorry for yourself and pay attention to these little creatures who are into no good, and that’s what makes you laugh.” Add to that the comradery of the people you see again and again on walks and at the dog park. You say hello, chat about dogs and their antics. You might not know the person’s name, but you always know the dog’s name. — Robyn Quinn, human to Peanut and Toby Having a dog in your life is really wonderful — provided you can find one that’s suitable.

Peanut and Toby

“They look up at me, but they make me look up.”

THE DEMAND IS CRAZY If you are thinking of adopting a dog, you are not alone. The Victoria Humane Society has been overwhelmed by the demand. “It’s been crazy,” says Penny Stone, executive director and founder of the Victoria Humane Society. “In a lot of ways, it’s nice because people are home a lot, and they’re able to be there with their animal and get their animal situated and settled into home.” But a lot of people aren’t thinking about when the pandemic is over. “These animals are not going to be able to adjust, and that’s what scares us the most,” says Stone. “Yes, it’s a great time because you have lots of time, but we need long-term plans, and the reality is people don’t know right now what long-term plans look like.”

The situation is similar at RainCoast Dog Rescue Society, a foster-based rescue organization Jesse Adams started in 2014, by bringing dogs to Vancouver Island from all over the world. Most of the dogs he gets these days are from northern Saskatchewan, where he has established good relationships with the communities. He has been overwhelmed with adoption applications. “Say we took in an adult dog with minimal behavioural issues. We used to get, maybe 25, 30 apps for that one dog, and we now get 150 to 200 apps for that one dog,” says Adams. “And we went from maybe getting 200 apps for a litter of puppies to over 2,000.” While the increase in interest is nice, it worries Adams: “Are they just wanting a companion for now because they’re bored? Or are they actually looking to have a companion for the life of that animal?” The increase in applications means it takes longer for volunteers to respond, and some people get impatient and even nasty. “It’s not that we don’t want to get back to them — it’s that we physically don’t have the capacity to do so, even if we had a whole team of volunteers, or even a bigger rescue,” says Adams, who has posted videos explaining what is happening and asking people to be patient. “No rescue, no matter what the size, can handle that amount of increase in such a short time.”

YAM MAGAZINE MAY/JUN 2021

Yuki with her human, Maya

JEFFREY BOSDET/YAM MAGAZINE

Yuki

Breed knowledge is critical, even with mixed breeds. Last November, Rebecca Kirstein Resch and her partner Sven Resch were the lucky applicants who adopted Ozzie, one of the RainCoast pups from northern Saskatchewan. “Ozzie had such an amazing calm energy, which was very similar to my past dog as well,” says Kirstein Resch, who had a good idea about Ozzie’s mix, but wanted to be sure. A DNA test confirmed what she thought: Ozzie is a mix of German shepherd, collie, border collie and Alaskan malamute. “Those are working dogs, those are sport dogs, those are high-energy animals, all of them,” she says. But she knew what she was getting into, and, like Bosdet, has experience with large-breed dogs. However, not everyone adopting is thinking about breeds — they are just thinking about puppies. “We just received a dog into care that someone paid a couple thousand dollars for — a four-month-old, purebred German shepherd — and they

KNOW WHAT YOU’RE ADOPTING The Bosdet family — Lisa, Jeffrey and their two children, ages 13 and 16 — tried to find a rescue and contacted several groups, as well as the BC SPCA and the Victoria Humane Society. “In the end, it wasn’t a rescue because it’s near impossible,” says Lisa Bosdet. “Then I kept hearing rumblings about the number of applications and how long people were waiting and how many times they’d had to apply before getting a dog.” Bosdet was very motivated to find a dog as a family pet and companion for daughter Maya, who uses a wheelchair. Timing was important: Maya had surgery scheduled and was anxious about it. The family wanted a positive distraction. Discouraged after learning her application was one of a 1,000 for a BC SPCA dog, Bosdet put a call out to her friends. She was soon connected to a friend of a friend whose dog had just had 13 puppies. “I went to see them, and I picked Yuki, which means snow in Japanese, because she’s the runt of the litter, and I love the runts,” she says. Yuki is a black lab and king shepherd mix on her mom’s side and Burnese mountain dog on her dad’s side. At 13 weeks, she was 22 pounds. She’s going to be a big girl — exactly what the Bosdets want. “We prefer larger breeds — we just always have,” says Bosdet. “They have their own personalities, but it has so much to do with how you treat them, how you raise them, and we’re confident we’re good dog owners and we’ll train her well.”

YAM MAGAZINE MAY/JUN 2021

Feline Friends

t’s not only dogs in the adoption spotlight. Will and Carla Sorrell, and their two sons, adopted Max and Walter, kitten brothers from different litters last

questionnaire with loads of things like, ‘Would you ever declaw a cat?’ ” Will says. “It’s not obvious there’s a right answer, but as someone who’s had a cat, it’s very clear there is. It was a good process.” A home visit completed the application, and they were approved to adopt. “Walter, who was at the time four months, just jumped onto my lap, and that was it — I had absolutely

form makes you calculate a budget for the care of your animal every year,” says Will. “It makes you write in the categories for health care, food, toys, all that stuff, then you see this number, which has lots of zeros after it. Then you feel it when you run out of that hundred dollars’ worth of food you only bought 10 days ago. It is a very significant cost.” Also consider the time. “Kittens need a lot of

“It’s very positive right now to have different draws on your attention around the house.” — Will Sorrell, human to Max and Walter

November. “We’ve never had pets before as a family,” Will says, though he and Carla both grew up with cats. Having decided to adopt from a rescue rather than a breeder, the Sorrells started searching and chose the Greater Victoria Animal Crusaders (GVAC). “They make you fill in this

no choice because he kind of chose me,” laughs Will. If you’re thinking about adopting a cat, ask yourself how much you like scooping out a litter box — and think realistically about cost. “The GVAC adoption

attention. They need to be played with, and I was used to older cats that just take care of themselves and, occasionally, would deign to let you stroke them.” Max and Walter have lots of scratching posts, including a cat tree Will built himself. Making beds and toys became a family project. “It’s very positive right now to have different draws on your attention around the house,” he says. “It’s made a difference to my sanity as well, just having extra beings in the house.”

don’t understand why it barks so much,” says Stone. “Well, they’re a guardian breed. They’re barky. You have to train them.” It’s not the puppy’s fault. “It’s like getting a border collie and expecting it not to nip your kids,” she says. Some people apply for, say, a Pomeranian, and when they learn the Poms are gone, switch to a husky, without so much as a Google search. Do some research. Ask questions. Talk to people you trust who have dogs.

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WELCOME TO PUPPYHOOD Initially, the Bosdets were looking for a young adult dog, partly because they wanted a rescue and partly because they have been through puppyhood before. They know what it’s like. Think sleepless nights, teething, house training, nipping, destructiveness, eating everything, boundary testing, physical and emotional demands. Puppies are really lucky they are so cute. “Consistency is so vital, but in order to be consistent, you have to be around, you have to be present and just on it,” says Lisa Bosdet, adding that they are brushing up on their puppy-training skills. “You can’t be too distracted.” Kirstein Resch has had dogs all her life, but it had been 14 years since she trained a puppy and her husband has never trained one. They signed up with a professional. “If you learn how to do this and you are really diligent for the first year or two of the dog’s life, then you can be a slack ass for the rest of that dog’s life,” she says. Not training is unfair to the dog. Six to eight months is the make-or-break point for a lot of people and a very common time for people to surrender their dogs. “That is why early training is so critical,” says Bosdet. “Once they’re through that first six months, then you’ve established some really good routines and some really good training.” The pandemic is not an excuse for not training. Online courses abound. “We’re seeing people use COVID as an excuse for not training their dogs,” says Stone. “Even if you work eight hours from home, you’re not driving to and from work every day. You have time to be training your dog.”

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IN PRAISE OF OLDER DOGS Robyn Quinn has advice for people who are looking to fill empty pandemic days but are not up to the challenge of puppyhood: get an adult or senior dog. And if it’s small, furry cuteness you want, find a small-breed adult. Contrary to the old saying, you can teach an old dog new tricks — plus they have bladder control, an attention span and probably won’t eat your phone cord. Quinn’s first dog Lizzie, who passed away during the pandemic, was a breeder surrender that Quinn adopted from the Victoria Humane Society.

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YAM MAGAZINE MAY/JUN 2021

The Financial Considerations

1,315

3,290

to $

According to Rover.com, the average initial upfront cost of adopting a non-purebred dog in Canada in 2020 (including adoption fees, spay/neuter surgery, toys, treats, etc.)

840 to $2,385

The annual cost thereafter (with $1,500 being the average)

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B.C.

1,159

CANADA

872

Peanut & Toby

Average amount spent by pet owners, in B.C. versus nationally, on the health of their animals in 2019, according to the Canadian Veterinary Medical Association

“My little girl was 12, and, honestly, she “I can’t express in words how much of a was the love of my life as soon as she got in positive impact this has had on Maya and my arms and I took her home,” says Quinn. the whole family,” says Lisa Bosdet. “I knew “Adopting senior dogs, to me, is a win-win this would be an important piece for her to situation, have something because they to look forward love you and to and something they know. to come back to I swear to that would help God, they her through this know. Lizzie tough healing was the most time.” affectionate, At Kirstein sweet girl.” Resch’s home, Stone also five-month-old encourages Ozzie’s training people to is coming along consider older fabulously, and dogs. he is keeping his “We’ve just humans active started getting in and happy by retired sled dogs making them take again, and I can’t needed breaks. think of a better “We are Ozzie dog, especially outside way for first-time more, actually owners, than a talking to people retired sled dog at a social because they’re distance because “Our quality of life has the most gentle our dogs are souls you’ll playing on the improved so dramatically ever meet,” she beach,” she says. because I’m out in the fresh says. “A lot of “Our quality of them have had life has improved air, walking with my dog and horrific lives, so dramatically I’m way more productive.” and yet they’re because I’m out — Rebecca Kirstein Resch, human to Ozzie so sweet.” in the fresh air, People often walking with my think getting an older dog is sad because dog and I’m way more productive.” the dog won’t be around so long. And if it’s companionship you want and a way to get through the dark days, nothing “But, honestly, you can give them so much brings comfort like a pet. in their last few years, and they give you “Having a dog reminds you that someone’s so much — and they’re much easier,” says counting on you, and they love you no matter Stone. what and look at you as if to say, ‘Hey, let’s do WARM FURRY FRIENDS what we normally do every day — don’t bail Yuki came along at the perfect time for the on me now,’ ’’ says Quinn. “As long as people Bosdet family, as they prepared for daughter take into consideration that the pandemic Maya’s surgery. isn’t going to last forever.”

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WHERE IT ALL HAPPENS Over the years, Langford has attracted international retail stores, smaller owner-operated boutique shops and cultivated a vibrant, chef-owned restaurant scene. With it’s unique geography and quaint downtown core, Langford is peppered with welcoming patios, eclectic menu selections and a variety of shops for the home reno and decor enthusiasts. From its limitless offering of outdoor activities to its comfortable and affordable home ownership options, Langford has attracted investors, businesses and families who share the vision of a vibrant and healthy community. It’s the perfect balance of convenience and laid back lifestyle. Recently voted as the Most Livable Community in Canada, the Most Resilient City and the Best Place to Work in BC, Langford offers an affordable and desirable lifestyle with recreational options that attract business talent and families looking for a place to call home. For a directory of Langford shops and restaurants, visit:

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#4 - Brunching in Langford With a long list of brunch options from diners, cafés and fine dining to laid back pub food, you’ll be sure to enjoy your meal no matter where you go! #5 - Retail Therapy Langford is home to an ever-growing list of both local and large retail shops. From quaint boutiques for fashionistas to outlets for the home decor and reno enthusiasts, Landford has it all.

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STYLE WATCH Fashion Stylist: Janine Metcalfe | Photography: Jeffrey Bosdet

Adventure Island The timeless esthetic and elevated function of safari-inspired styles — think khaki jackets, wide-brimmed hats, and animal and botanical prints — means you’ll be ready for whatever excitement comes your way.

YAM MAGAZINE MAY/JUN 2021

This page: Luisa Cerano suede shirt jacket, available at Bagheera Boutique; scarf, available at Good Bones Clothing Co.; and Lack of Color Forest Rancher hat, available at Merchant Quarters General Store. (Bathing suit is model’s own.) Previous page: Mos Mosh khaki safari jacket and striped blouse, Tommy Bahama Boracay cropped pants and silk scarf, all available at Good Bones Clothing Co.; Red Wing Gloria boot, available at Heart & Sole Shoes; Jovee Leather Goods TNP saddle leather bag, available at @lexyouup on Instagram.

Worn Store Eulalie blouse, Ichi Antiquites Linen Dungaree pants and Mónica Cordera knit bra top, all available at Open House; Brave Leather Vika belt, available at Merchant Quarters General Store; Jovee Leather Goods Kelly Fanny bag, available at @lexyouup on Instagram; Jenny Bird necklace, available at Tulipe Noire; and Maui Jim Triton sunglasses, available at Maycock Eyecare.

This page: Grace & Mila dress and Jenny Bird necklace, available at Tulipe Noire; handwoven Ghana hat and Worn Store Benoît woven tote, both available at Open House. Opposite page: Soia & Kyo Desiree water-repellent jacket, Part Two Kiva shirt and I Love Tyler Madison Dakota Bermuda shorts available at Moden Boutique; and Jovee Leather Goods Tov bucket bag, available at @lexyouup on Instagram.

Model: Sari Mercer/ Lizbell Agency Hair & Makeup:Anya Ellis/ Lizbell Agency, using Christian Dior makeup and Moroccanoil hair products Assistant: Ella Bowls Land Rover provided by the Roy Group

BEING THE CHANGE The best cities and communities should work for people of all ages and backgrounds. Here are some of the local activists, pioneers and entrepreneurs striving to make Victoria — and the world — a better place for everyone. By Athena McKenzie & Emily Dobby | Photos by Jeffrey Bosdet The iconic civil rights and women’s advocate Dolores Huerta once said that “every moment is an organizing opportunity, every person a potential activist, every minute a chance to change the world.” In the crucible of a global pandemic, with the catalyst of social media, those moments of possibility have sparked a groundswell of awareness and a desire for change, both at a global and a hyper-local level. From homelessness and poverty to BIPOC rights, diversity and inclusion, these are just a few of the issues that deserve our attention. YAM talks to some of the inspiring people in this city working to bring about necessary changes, asking them to reflect on their passions and to share their hopes for the future.

HUMAN-CENTRED DESIGN

luke mari

“Being called a homebuilder isn’t a title; it’s an obligation. If we can’t figure out ways to house the city’s most vulnerable, then we aren’t succeeding collectively.”

YAM MAGAZINE MAY/JUN 2021

uke Mari, principal and development lead at Aryze, says he has always been “people minded.” Raised in CRD housing in a warm and welcoming Italian-Canadian family — who often opened their home to strangers — Mari says he learned that the value of human beings was not derived from accomplishments but from intrinsic value. “My mom used to constantly bring home random folks to enjoy a home-cooked pasta meal and hear their life stories,” he says. Luke’s colleagues at Aryze also grew up in cooperative housing, and this shared experience shaped the foundation for the company’s philanthropic ideals. A significant portion of Aryze’s work is focused on education and discussion around how a project can add value to larger goals and aspirations. The team encourages the community to dream and think long term. “Are we willing to consider a vision for Victoria neighbourhoods that is inclusive of future generations, 10, 20, 50 years from now?” Mari asks. Mari believes Victoria has a long way to go to achieve the vibrancy our city is truly capable of. “Our urban villages are juvenile in their growth,” he says. “The densification and growth of our urban villages has the opportunity to create much greater places of gravity to anchor our neighbourhoods ... Through urban design and densification we can create greater identity and points of gravity to draw people in — this is good urbanism.” The housing crisis and housing affordability are another important focus for Mari and Aryze. Their Hey Neighbour project, a collaboration with the Greater Victoria Coalition to End Homelessness and with Mayor Lisa Helps, aims to build 30 transitional housing units using repurposed shipping containers. Crowdfunding for the project recently surpassed its $500,000 goal. At the end of the day, Mari says it’s “about the people that move in and love their spaces that keeps us loving our work. “It’s not about the housing; it’s about who is housed.” — Emily Dobby

he Inclusion Project (TIP) came about because of Ruth Mojeed’s lived experiences as a newcomer to Victoria and Canada. Originally from Nigeria, Mojeed completed her MA in Intercultural and International Communication at Royal Roads University. While studying there, she met students from all over the world. “They are leaders and brilliant in their own right,” she says. “But when it came to the issue of access to employment, it became relatively difficult for a lot of them to find meaningful work.” While Mojeed secured an internship, many of her classmates were forced to return to their home countries. She wanted to understand the biases and barriers that were getting in their way, especially when so many local employers claimed to be open, inclusive and diverse. The result is TIP, a social innovation network. “Increasingly, The Inclusion Project has become that meeting point for different stakeholder groups across public and private sectors, working together to advance equity and inclusion,” Mojeed says. “For us, it’s all about inclusive leadership, inclusive representation and, in the wake of the pandemic, it’s about inclusive recovery.” While Mojeed says the work is still very much grassroots oriented and community based, TIP is starting to get a seat at leadership and policy-making tables, with the aim of shifting existing power dynamics to ensure that the people who have historically been marginalized are included at the decision-making tables. “They are part of the solutions that we need to design to create a more equitable society for all,” she says. “Sometimes you need to understand that the expertise for solving and owning one’s problem comes from the community itself. They have the solutions to the issues bedeviling their communities, and you’ve got to keep going back to them. It comes down to that question of ‘Who’s holding the power?’ How is the power being distributed to the people who have, or should have, the agency to change the way things are, as it relates to them?” — Athena McKenzie

INCLUSIVE OPPORTUNITIES

ruth mojeed

“We can’t get there as a people, as a collective, if there is still some othering, like ‘they versus them,’ ‘their issues versus our issues.’ We’ve got to work together as allies.”

COMMUNITY SOLIDARITY

vanessa simon, asiyah robinson + pamphinette buisa

KRIS WESTENDROP

ince connecting at the Black Lives Matter rallies last summer, organizers Vanessa Simon, Pamphinette Buisa and Asiyah Robinson have continued to meet. “After the rally, there were so many conversations happening, and we were looking at how to use that momentum and bring it together,” Buisa says. “It was very important for us to showcase that solidarity, especially within the BIPOC community.” The result was Capital BLACK (BIPOC Leaders Allies Community Knowledge), which the founders describe as Vanessa Simon at the an “ecosystem” with Black Lives Matter rally an ever-growing, in Victoria last June. ever-evolving membership, whose work has expanded beyond anti-racism to various issues within Victoria’s vulnerable communities.

YAM MAGAZINE MAY/JUN 2021

Asiyah Robinson (left) and Pamphinette Buisa

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“We’re not siloed; we’re not limited in our projects,” Robinson says. “There are so many sectors within this world that people had a passion for before they came to Capital BLACK. And all we’re doing is allowing those people to know that they have connections.” Whether it’s helping out at the community tent at Beacon Hill Park, showing up for a rally or the opening of a community garden or tackling food insecurity, activities are approached through a decolonial lens. “The greatest thing about this group is that it’s really fluid and adapts to what the community needs,” Robinson says. Across all their actions is the belief that caring for the community will create the best possible future for everyone, regardless of race, age or background. “We’re getting better, but we’re living in a time when people are just fixated on themselves — we live in an individualistic society,” Simon says. “What you’re experiencing isn’t going to be the same as someone else. Just be aware of that and be sensitive to that and be there for your neighbours. If you see someone struggling, help them out.” — A.M.

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YAM MAGAZINE MAY/JUN 2021

jayesh vekariya + linda biggs

ocal period care company Joni was started because of an alarming statistic: one in three Canadians under the age of 25 are unable to afford period care. Cofounder Jayesh Vekariya was working on his masters in entrepreneurship at UVic when he started researching the period industry. “What he found was a real lack of innovation, extreme margins and inequity in the access to period care,” says cofounder Linda Biggs. “We launched Joni as a social enterprise with a onefor-one model so that we can make a real impact to Canadian communities ... Period equity is a complex issue, but, at the core, it’s about having access to period care, and, unfortunately, there are millions of people in Canada who do not have that basic right.” Biggs shares that people are often shocked to learn that people in Canada, a developed country, do not have access to these basic needs. “When we need a pad or tampon, we get one from the store,” she says. “But what happens if you are without a home, and you don’t have the funds to purchase what you need? I myself grew up in a home with a single mother and three sisters, and there wasn’t money to go around. We often had to borrow from friends or use tampons and pads for longer than they should be used. I didn’t know it was period poverty then ... That’s where the risk comes in. Using products for too long increases our health risks.” For every pad purchased at getjoni.com, the company donates one, working with nonprofits such as The Period Purse, Mamas for Mamas and Twelve Donations. Joni also offers a Karma Box — 30 pads that people can purchase for donation. “It’s a direct donation, which is when we donate it to local shelters like The Cridge [Centre for the Family] or Peers [Victoria Rescue Society], as needed,” Biggs says. Additional factors distinguish Joni from other companies in the fem-tech industry. They create the only bamboo pad in Canada, which uses 10 times less water to produce than organic cotton. “Our pads are all-natural, so they break down on average 92 per cent within six months, versus the conventional plastic pads that take over 300-plus years,” Biggs says. “Our pad wrapper is a compostable plastic, but we understand that it’s still plastic, and we’re working on ways to eliminate that altogether ... We believe in progress over perfection — small steps can make big impacts.” — A.M.

Linda Biggs (left) and Jayesh Vekariya

“The consequences

of period poverty in

Canada continue

to contribute to

the stigma and

shame surrounding

menstruation. No one

should feel ashamed

of their body’s natural

functions, nor should

they have to put

themselves at risk as

a solution for a lack of

access to products.” — Linda Biggs

CREATING A NEW NARRATIVE

val napoleon

or Dr. Val Napoleon, it’s not so much the practice of law she finds interesting, as the research and theory. “When we do workshops with communities on Indigenous law, to start that work, we spend a fair bit of time talking about the stories that will sink us,” she says. Napoleon is the associate professor and Law Foundation Chair of Aboriginal Justice and Governance at the University of Victoria, who cofounded the institution’s Indigenous Law Research Unit. “The narratives that will sink us include an understanding of law that’s very narrow, as if it is only about power and rules, as opposed to the larger ways of inclusivity, responsibility and reasoning through problems, so that you can think about whose voices are heard. It isn’t just designated professionals that are responsible for the law in our world, but rather it’s a citizenry issue.” From northeast British Columbia (Treaty 8), Napoleon is a member of Saulteau First Nation and is an adopted

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YAM MAGAZINE MAY/JUN 2021

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“If we can find ways to recognize those who are poor, who don’t have any education and who are nonetheless doing the very best that they can to make the world a better place for their kids and for others, we should recognize them.” member of the Gitanyow (Gitksan) House of Luuxhon, and Ganada (Frog) Clan. Napoleon has worked as a community activist and consultant in northwestern B.C. for over 25 years, specializing in health, education and justice issues. Her current research focuses on Indigenous legal traditions, Indigenous legal theory, Indigenous feminism, citizenship, selfdetermination and governance. “When you think about law, writ large, it’s just as comprehensive and complex for Indigenous peoples, as anybody else,” she says. “What we’re trying to do is to not focus on issues of states dealing with Indigenous peoples through state legal processes, but rather from Indigenous legal orders. What’s legal, what’s not? What is involved with rebuilding Indigenous legal orders and laws which have been decimated by our recent history?” To create a better future for all communities, Napoleon points to the book Out of the Wreckage by George Monbiot, which argues that people have narratives about the world and their part in the world that they maintain to help place themselves. “We have to build a narrative to replace the one that people have,” she says. “So if we were able to do that, if we were able to create an imagination for Victoria, and narratives that would derive from that, what would it include? There will be different opinions, different kinds of things, different experiences and so on. But so what? We could work it out.” — A.M.

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YAM MAGAZINE MAY/JUN 2021

HOME + LIFESTYLE

Stewarding the Past

YAM MAGAZINE MAY/JUN 2021

An award-winning Vancouver architect picks a historic Carr house to be his family home in Victoria. BY DANIELLE POPE | PHOTOS BY JOSHUA LAWRENCE

hen Michael Green first walked into the 1913 house in James Bay, he didn’t yet have the full scope of its history, and he wasn’t familiar with its connection to a legendary Victoria family. What he did see was the same craftsmanship that had inspired him as a young builder. “When I walked into this house, immediately I saw Stickley,” he says. “Every detail was the story of the Stickley brothers, and the choices made in this build were informed by them — right down to the direction of the wood grain and the way the panelling is drawn together. “It melted me. The woodwork was so beautiful and was so connected to these people.” Michael Green is an award-winning architect known for his leadership in promoting the use of wood in innovative builds — though he has a soft spot for heritage work. He got his start in the Eastern U.S., where he grew up restoring historic houses and building furniture. There, he was deeply influenced by the Stickley Brothers Furniture Co., whose Shaker-style work in the late 1800s was a leading proponent of the Arts and Crafts Movement. Yet this James Bay house took on a personal importance for Green and his family. It wouldn’t be another restoration — it would become their personal home. “There was this magazine called The Craftsman, which featured the Stickley brothers, and people would read this and get ideas on how to build their own houses,” says Green. “The goal was to make it possible for everyone to create, and I could see these same influences here in this house.”

The house’s dining area (left) features original coffered ceilings and wood paneling with picture ledges. The sunroom (above) is one of the home’s more updated rooms and has become Green’s favourite place to have his morning coffee.

YAM MAGAZINE MAY/JUN 2021

Much of this heritage home remains original — from the living room’s oak floor with its walnut inlay to the decorative moulding along the walls — yet the kitchen and some rooms, like the living area, have been revised. “We don’t try to mimic the old, but we do try to respect the old,” says Green. For him, that means bringing older buildings into alignment with modern advances, such as energy efficiency. This kitchen reno was completed before Green’s time in the house, but its stone countertops and cream palette are consistent with the house’s quality workmanship.

YAM MAGAZINE MAY/JUN 2021

ahhh, the

Romance of a fire...

THE CARR CONNECTION The hip-roofed, Edwardian foursquare home was originally built for Edith Carr, sister of Canadian arts legend Emily Carr. The house was situated on the original 10-acre Carr estate, near the family home, sister Emily’s House of All Sorts and sister Alice’s house and schoolroom. Edith lived here with her sister Lizzie until 1914, before they moved back to the family home and become landlords to the property. While Emily would bring the spotlight to the Carr family, Edith was actively involved with orphanages and other charitable organizations to support her community. “When I learned about the Carr family’s relation to this house, it was an obvious connection,” says Green. “Celebrating strong women is important to me, and to learn that Emily Carr was one of five women in her family was special — and to reflect on why, in over a century, so few women have been recognized in these disciplines.” Given the home’s stately presence, it’s hard to imagine the house was designed and built by Alexander McCrimmon for just $5,000. With cantilevered box bay windows overlooking the street, pent roof features, chamfered posts and wide verandas, the home has a residential grandeur that was common for the era.

Green’s love for heritage can even be seen with his truck in his driveway. He pulled out the engine of a 1959 Land Rover Series II and replaced it with an electric battery and electric engine to create an entirely zero-emissions vehicle.

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BUILDING UPON HISTORY

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YAM MAGAZINE MAY/JUN 2021

Though the house was previously renovated to bring the kitchen and some features up-to-date, much of the historic architecture and woodwork is original. Green says his mission has been to find a way to preserve that history while creating an energy-efficient family home. “Everything we own has embodied energy,” he says. “Becoming energy efficient isn’t always about creating something new. It’s about building upon something to bring it into the future. “It’s a matter of making it work for today.” With four bedrooms, four bathrooms, nearly 3,000 square feet of finished space and an unfinished 1,500-square-foot basement, Green will have room to play. Brigitte Clark, Executive Director of the Victoria Heritage Foundation, says preserving homes like this one is a vital part of creating urban sustainability. The Carr houses, in particular, comprise a significant historical enclave. “Heritage is our ‘inheritance’ that has been passed along by generations,” says Clark. “These buildings are irreplaceable and contribute to our sense of place. Old houses were designed and built to last as long as they are properly maintained and kept in good repair.”

“Heritage is our ‘inheritance’ that has been passed along by generations.”

100% Victoria Owned

Left: The tall original wood wainscotting in the foyer offers historic hints about what this house may have been like back when it was first built in 1913 for Edith Carr, artist Emily Carr’s sister. The decorative moulding and picture ledges would have allowed for generous art displays, without ever needing to hammer in a nail.

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Green’s study, or office space, is one of the most striking rooms in the house and contains one of the home’s three fireplaces, which were originally coal burning. While the fireplace has since been converted to gas, the original ochre tile face is still intact, and gives a romantic period flare to the room. The coved wood mantel offers more space for art.

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YAM MAGAZINE MAY/JUN 2021

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This Carr house didn’t receive its heritage designation until 1989 — decades after housing an array of Victoria professionals. As its current occupant, Green will make his contributions to the energetic footprint while enjoying each room as best he can: from the sunroom at the break of day, to his study in the evening. “When you become part of a continuum of history, you have a responsibility to maintain that legacy until you pass it onto

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While this home passed from owner to owner over the last 108 years, it only received its heritage designation around 30 years ago. Thanks to that marker, the home will remain one of Victoria’s inherited treasures for years to come. Green says his intent is to enjoy being part of the home’s legacy and to help preserve its history.

the next person,” Green says. “For now, I’m like a kid in a playground here; I try to work in every room of the house. I feel very connected to this place.”

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YAM MAGAZINE MAY/JUN 2021

Business Profile

VICTORIA LUXURY SUITES Fully furnished suites harmoniously balanced between nature and modern living

ome moments in our lives are stressful, especially when we find ourselves in transition and needing an interim place to live. This could be during a disruptive reno, the in-between time after the sale of a home, a relocation, being in Victoria for extended work — or perhaps you simply need a relaxing experience in a peaceful location! Our 2, one-bedroom suites are located opposite Beacon Hill Park and are designed with an elegant balance of natural materials and quality comfort details with the intention of creating a welcoming calm during times of transition.

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Business Profile

LUSTRE OF PEARL Multiple beauty services at the same time

orn from frustration with finding the time for various beauty appointments, Lustre of Pearl provides the opportunity for multiple luxury beauty services at the same time. Have your pedicure done while you’re sitting for your colour or get a manicure while having your brows and lashes done. We invite you to take back your time. Sofia Pastro recently opened Lustre of Pearl as the West Shore’s newest boutique salon offering hair, nails, lashes, makeup and brow services all in one space. We are located in the new Belmont Market, and look forward to seeing you soon!

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YAM MAGAZINE MAY/JUN 2021

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Business Profile

TERMINUS AT DISTRICT 56 Innovative Mass Timber Development

istrict 56 is bringing innovative mass timber buildings to the heart of Downtown Langford. Located just off Goldstream Avenue on Peatt Road, this forwardthinking development is well on its way to invigorating and activating the community. Among the first mass timber structures on Vancouver Island, Terminus brings an ecofriendly choice for businesses to connect with residents and visitors, while Tallwood 1 will provide beautiful living spaces featuring modern amenities. The first phase of the development, Terminus, lives up to its name as the place where people and businesses find success, where they extend their boundaries, and where they connect to each other. The name “Terminus” was inspired by the idea of crossroads and junctions, a place where the stories of people, businesses and ideas begin. This five-storey LEED registered commercial

building brings a remarkable street level retail space and four floors of dedicated professional office space complete with endof-trip bicycle facilities and a second-floor patio dubbed the “Quarterdeck.” At the street level, one iconic space is ready to make dreams come true. This 2,800-square-foot space features an extraordinary mass timber arbor ceiling and a south-facing patio. Add in the plethora of windows and an impressive curved wall, and this space has the potential to excel as a future restaurant or shopping destination. On the floors above, office space has been designed with occupant experience and comfort in mind. With a sophisticated raised floor system and the magnificent exposed mass timber structure, occupants can enjoy the many benefits of biophilic design. The combination of a beautiful, innovative space and its desirable location make Terminus a leader in leasable office space.

Tallwood 1, considered the second phase of the development, is Vancouver Island’s first 12-storey mass timber building to be constructed under the newest BC Building Code. Located mid-block and sharing a twostorey underground parkade with Terminus, Tallwood 1 features ground floor retail-use space and 124 residential rental apartments over the upper 11 floors. These pet-friendly spaces are built with tenant needs in mind, providing a full appliance package, including laundry, secure bicycle storage and incredible mountain and city views. Tallwood 1 is scheduled for completion in early 2022. Follow the building progress at @district.56 on Instagram!

TERMINUS at DISTRICT 56 2840 Peatt Road, Victoria // district56.ca // 250-474-7020

WAYS to embrace

West Coast living YAM shares the activities and experiences that support our (unbiased) belief that the West Coast is the best coast. By Athena McKenzie

YAM MAGAZINE MAY/JUN 2021

As a transplant to Vancouver Island — from the coast of Newfoundland by way of Toronto — I am continually discovering new ways to immerse myself in West Coast life. Victoria, located as it is on the doorstep of oceans and rainforests, makes it easy to explore the nurturing environment of the outdoors. The city also offers a plethora of engaging urban activities and distractions,

all imbued with the unique personality of its coastal setting. I am especially lucky that my job allows me to experience the wide-ranging activities and adventures available on the Island. Over the years I’ve tried surfing in Tofino, walked into the chilly waters off Willows Beach in February, took a thrilling helicopter ride along the Cowichan River to Port Renfrew, learned to create floral arrangements with

locally grown botanicals, and enjoyed wine tastings, beer tours and crab dinners. From simple things, such as watching the sun set into the ocean, collecting driftwood on the beach or exploring the nearby hiking trails, to more involved pursuits, such as the suggestions that follow, there’s no end to the ways one can nurture their connection to this incredible place we call home.

JEFFREY BOSDET/YAM MAGAZINE

Take your Wandering Mollusk Seafood Boil Bucket to a nearby beach that allows fires. The seafood boils come in a one-time use pot with easy to follow instructions.

Growing up in Newfoundland, lobster boils were a highlight of every summer. (While I am a “townie,” there are several fishermen in my extended family.) The camaraderie over an al fresco meal of freshly prepared seafood is something I’ve missed. Luckily, it’s become a lot easier to host a seafood feast here in Victoria with The Wandering Mollusk Oyster Catering Co.’s new boil buckets — and our temperate climate means they can happen outside year round. Jess Taylor, cofounder and “crew chief” at The Wandering Mollusk Oyster Catering Co., was actually inspired by the East Coast for this new offering. “There always seemed to be more of a New England boil culture in the eastern states, and it intrigued me, thinking what that would look like using our own Island seafood,” he says. “Growing up I only ever saw seafood boils in magazines and had never tried one until I started researching this idea … The recipe testing was the easiest part. Take fresh local seafood, treat it simply and let it shine. We really are lucky to have the world’s best seafood all around us.” Taylor knew the seafood had to be “beyond fresh” for his idea to work, so the company deals directly with shellfish farmers and fisherman. “The clams are direct from the Salish Sea thanks to Evening Cove Farms,” he says. “The crab is right off the boat from Hi-Gear Seafood. The mussels and beautiful frozen spot prawns are from Finest at Sea and are all harvested/fished from local waters.” The buckets are made fresh each morning and come ready to cook. All one needs to do to prepare the meal is to place the bucket on a stove, barbecue or beach fire and add two cups of preferred liquid. (Taylor recommends white wine.) “The joy of these boils is you don’t need to know how to work with or cook seafood to enjoy because we do it all for you,” he says. “The buckets can be cooked anywhere there is a flame. Take them camping or to the beaches in Tofino. Just let us know and we can insulate the bucket with ice, so you can travel confidently with them … We have certainly seen the buckets used as a way to connect with family and friends — COVID bubble, of course — as they are such a great way to celebrate special events or just have a night out of the ordinary.”

YAM MAGAZINE MAY/JUN 2021

PHOTOS: JEFFREY BOSDET/YAM MAGAZINE

Host a seafood boil — on the beach

CANNABIS PHOTO: MARTA MAURI/STOCKSY / CHEF PETERSEN: GEORGIA LOVE

Try a cannabisinfused meal

YAM MAGAZINE MAY/JUN 2021

Chef Travis Petersen

It will come as no surprise to anyone that friends and family back east believe B.C. is a groundbreaker in the cannabis realm. Chef Travis Petersen, known as the Nomad Cook, believes the province could also lead the way when it comes to infusing food with cannabis. “There is a real opportunity here for B.C. chefs to really master this cuisine,” he says. “I think we can be seen as a cannabis destination. I myself have had over three dozen people travel to this country just to have a cannabis meal with me.” Petersen, who grew up in Vancouver, is a pioneer in integrating cannabis into food and is considered one of the leading cannabis chefs in North America. Throughout 2018 and 2019, he travelled coast to coast in Canada, hosting infused pop-up dinners. “I’ve served over 4,000 people their first infused meal,” he says. “When I started, I expected the clientele to be 20-year-old males, and I couldn’t have been more wrong. The average age is 39 and it’s 57 per cent female. The demographic that’s coming out are foodies or people who are real cannabis connoisseurs.”

The dinner series also saw a lot of first-time users. With his recipes, Petersen is able to customize the dosage for each diner, enabling individuals to control their experience. When creating the recipes, Petersen treats the cannabis plant like any other premium ingredient and focuses on its terpene profile. New this summer, Petersen will travel across the country with Russell Hendrix, the restaurant equipment retailer, training other chefs to cook with cannabis. His public dinner series will also continue with a dinner in Victoria in June — an outdoor affair with limited seating. “Cannabis is about sharing,” Petersen says. “In the past, it was acceptable to share doobies with random people. You’d never walk up to someone and say, ‘Hey, can I have a sip of your beer?’ but cannabis is a sharing thing. At the dinners, we can share safely. When you see people at a table, and you add a little bit of cannabis in, it’s amazing to watch how people connect with each other.” Visit yammagazine.com for Chef Travis Petersen’s recipe for Crispy Skin Salmon, with instructions for making cannabis-infused olive oil.

JEFFREY BOSDET/YAM MAGAZINE

Protect our urban wildlife

Whether it’s spotting the barred owl that frequents the tree outside the YAM office (pictured above), watching river otters devour crab along the Songhees Walkway or waiting for a family of deer to get off the road in Oak Bay, I always find wildlife encounters in Victoria to be thrilling. Of course, these creatures don’t always benefit from their proximity to humans. Wild animals face many dangers in our urban landscape. Last year, several local owls are believed to have died from rat poisoning. Groups, such as Owl Watch BC, are advocating for a province-wide ban on rodenticides. If you do experience a pest problem, consider working with a pest control company that does not use poison. The team at BCSPCA’s Wild Animal Rehabilitation Centre (Wild ARC), currently very busy with baby season, has pointers about coexisting with wildlife and helping animals in distress. There are certain situations when a wild animal does need help. These include: obvious signs of injury; the animal seems dizzy or disoriented or stumbles and falls when it moves; or when a baby animal has been crying for a long time, is covered in bugs or is cold and not moving very much. Wild ARC stresses it’s important to make sure a baby animal is truly orphaned before intervening. If you do find a wild animal in distress, call the BC SPCA Call Centre at 1-855-622-7722 as soon as possible. Last year, Wild ARC treated 2,816 animals from all over the region, helping them recover and return to the wild. If you’d like to make a donation or volunteer, visit their website at spca.bc.ca.

YAM MAGAZINE MAY/JUN 2021

Take a spin on the pottery wheel

The tactile, hands-on nature of pottery is part of its appeal.

YAM MAGAZINE MAY/JUN 2021

He may have his detractors, but I, for one, have enjoyed Seth Rogen’s enthusiastic and vocal embrace of pottery these past few years. The famous Vancouverborn actor is a huge fan of making ashtrays, vases and pots, which he proudly shares on his social media accounts. Rogen is not alone in discovering the joys of pottery. The craft has seen a resurgence in popularity, with local community centres and studios trying to keep up with the demand. Raime Bornstein, the owner of the Hands on Clay Collective, believes there are many reasons people are drawn to it. “Creating something out of clay is ‘hands-on’ and provides an opportunity for endless creativity at every stage of the process,” Bornstein says. “It’s a very different experience than being on your computer or phone — you

get your hands dirty and make something beautiful and tangible. Pottery is also a very accessible craft — you can make something you love no matter how old you are or what your skill level is.” She sees it as part of a larger trend of makers and creators who are bringing back the artisanal crafts and trades that have been industrialized and outsourced. While in-person classes at the Hands on Clay Collective are on hold temporarily, when they resume, they will offer a great way to connect with other people. “Because pottery is so accessible, our studio has become a community for creative folks to learn from and be inspired by one another,” she says. “There’s just something magical about being able to transform a soft squishy ball of clay into a shiny functional object that will last for generations.”

SAPPHIRE

Discover Indigenous art

My partner and I try for daily walks to ease our pandemic stress. A favourite route takes us past Songhees Point, where we stop to look out over the Inner Harbour, next to a bronze cast carving by Clarence “Butch” Dick (Yux’wey’lupton). It is part of the Signs of Lekwungen, seven carvings along the Inner Harbour and surrounding areas that honour the art, history and culture of the Lekwungen People (known today as the Esquimalt and Songhees Nations), who have resided in the area for millenia. Seeking out these markers is just one way to learn about the Island’s original cultures. However, many authentic Indigenous experiences are not available given the pandemic. One safe way is to seek out the numerous Indigenous artists working to restore their creative heritage through wood, glass, silver, paint and textiles. There are many Indigenous galleries on the Island, and knowledge of an At top: Emerging Raven artist can deepen by Kwakwaka’wakw First the connection to Nations artist Francis Dick, at Alcheringa an art purchase. Gallery; Bear mask Here in Victoria, by Snuneymuxw First Alcheringa Gallery Nations artist Noel specializes in Brown, available contemporary art through I-Hos Gallery. from the Northwest Coast of Canada. In Courtney, I-Hos Gallery — a participant in the Authentic Indigenous program — has a virtual gallery that offers a glimpse into the diversity of expression of Indigenous artists, with its collection of traditional and contemporary Northwest Coast artwork, including masks, prints, gold and silver jewelry, and wood carvings.

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YAM MAGAZINE MAY/JUN 2021

The Summer Series

The first time I ever tried to paddle board, it was a windy day on Brentwood Bay, and I had a near miss with some rocks. Needless to say, I’ve been hesitant to try again, but after seeing more people paddling in the Gorge and Upper Harbour, I’m tempted to give it another go. Luckily, there are options for nervous nellies like me, such as the lessons through Palli Palli Mobile Paddle Board Rentals (formerly SUP Victoria). “That’s what we specialize in, not making you nervous,” says owner Marc Helman. “We want to get more people on the water, so we made it super simple and easy. We start off with people on their bums or knees, and as they get more confidence and feel the board is stable and they’re not going to fall, we slowly get them up. Our goal is that every customer who gets on a board, comes off with a smile.” The core of Palli Palli’s business is its contactless board rentals. Their app allows customers to request delivery to a specific location, meaning one doesn’t have to wrestle a boards onto a car rack. This only adds to the appeal of paddle boarding for those of us not lucky enough to live right next to the water. ‘You just get to go out there and have fun,” Helman says. “You’re also exercising and getting out in nature, breathing fresh air and taking in the beauty of the area. That combination of mind and body makes it the perfect sport for what we’re going through right now.”

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Shake up an iconic Victoria cocktail

Until I moved to Victoria, I’d never tried the cocktail known as the Shaft, but quickly discovered a version of the coffee-based concoction on most menus around town. I’ve since learned it’s a local tradition, normally consisting of vodka, Irish cream, coffee liqueur and cold brewed coffee, served over ice. “It is quite ubiquitous in Victoria, but it is made to different qualities,” says Vincent Vanderheide, beverage director at Boom + Batten. “As of recently, it is possible to make a lovely shaft with all B.C. ingredients.” Vanderheide shares his tasty, all-local version.

THE ALL B.C. PICK-ME-UP (A.K.A. THE SHAFT) • . 75 oz Per Se vodka from Ampersand Distilling Company in Duncan • . 75 oz Eclipse coffee liqueur from Bohemian Spirits in Kimberley • . 75 oz Honeycomb cream liqueur from Bohemian Spirits • 2 oz Discovery cold brew coffee • Cocoa powder and coffee beans, for serving Combine all ingredients in shaker, add ice and shake vigorously. Strain over fresh ice into a 10 oz rocks glass. Finish with a dusting of cocoa powder and coffee beans. Go to yammagazine.com for the Water’s Edge Highball — another Boom + Batton cocktail that uses all local ingredients.

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YAM MAGAZINE MAY/JUN 2021

ALBACORE TUNA A Gift from the Sea

The Red Fish Blue Fish tuna tacone, a hand-rolled taco, features Ocean Wise albacore tuna and spot prawn mayo.

YAM MAGAZINE MAY/JUN 2021

Make a sustainable and delectable choice with wild-caught B.C. albacore tuna. By Cinda Chavich

ruce Martinelli is a fisherman who lives on Quadra Island, and I can see his smiling face on the label of the ivory albacore tuna loin thawing on my kitchen counter. This North Pacific albacore was hauled from the waters off our coast, from his 50-foot troller Tantrum No.1, where his wife Pilar and three-year-old son Rex round out the family crew. The Martinellis fish sustainably — each fish is caught with hooks and lines, never nets, and brought on board by hand, to be quickly flash-frozen. The result is local fish that’s truly pristine when it gets to the table. I received their albacore via my Skipper Otto communityshared fishing (CSF) subscription. It’s a great way to put a face on your food and contribute to the livelihood of a local fishing family. After talking with the Martinellis about the weeks they spend out on the open ocean, the long and difficult days fishing 50 to 200 miles offshore in rough seas and changeable weather, I’m amazed at their commitment and grit. Their Canadian tuna fleet uses hook and line gear, trolling for this highly migratory species. It’s a targeted, sustainable fishery with little by catch or other environmental impacts. In a world that’s dominated by an armada of giant industrial trawlers, fishing tuna on the high seas using miles of baited long lines and massive drift nets that scoop up birds, turtles, aquatic mammals and other fish in their wake, I’m learning why B.C. albacore is the best choice. “All of our tuna are small fish, five years old max and just 14 to 20 pounds,” says Pilar, noting the smaller albacore are low in mercury and higher in healthy omega-3 fatty acids when compared with larger tuna. “I feel very proud about our product and the way Bruce fishes with care and concern.”

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BUYING TUNA Figuring out which tuna to buy can be a bit confusing. As with all wild fish, buying sustainable tuna is all about the health of the population and how and where it’s caught. Giant bluefin, the largest tuna, is endangered, and so is never a good A good choice. B.C. trollers targeting albacore fishmonger may bring in an occasional bluefin and a few red-fleshed yellowfin (ahi) tuna can tell you too. But when you see inexpensive where the frozen tuna in the supermarket, it’s likely fish they sell coming from foreign long liners. A good fishmonger can tell you where was caught, the fish they sell was caught, and often and often by which vessel. At Oak Bay Seafood, for by which example, all of the fish — whether fresh, vessel. frozen or served in their café — comes from sustainable fisheries. You’ll see who caught the fish in the retail store at Finest At Sea (FAS) in Victoria. Operations manager Jennifer Gidora says FAS’s own fishermen offload

GRILLED TUNA NIÇOISE If you don’t have a tuna loin, you can use good-quality canned albacore for this classic dish. St. Jean’s Cannery in Nanaimo packs fresh tuna by hand before canning — a true artisan product with exceptional flavour. • 1 lb small new red or yellow fingerling potatoes, scrubbed and halved (or quartered if large) • 2 cups fresh green beans, stems removed • 1 lb albacore tuna loin, cut into four portions • 1 tablespoon extra-virgin olive oil • Salt and freshly ground black pepper • 1 cup grape or cherry tomatoes, halved • 1/2 cup niçoise or other small black olives Basil vinaigrette: • 2 tablespoons freshly squeezed lemon juice • 1 teaspoon lemon zest • 1 teaspoon Dijon mustard • 1 clove garlic, minced • 1/4 teaspoon salt • 1 cup fresh basil leaves (or 1 tablespoon pesto) • 1/2 cup extra-virgin olive oil To make the vinaigrette, in a blender, combine the lemon juice, zest, mustard, garlic, salt and basil and whirl until smooth. With the machine running, slowly add the oil. Whirl in a splash more oil or water if the dressing is too thick. Place half of the dressing in a bowl and refrigerate the rest. Put a steamer basket in a large saucepan and add about 2 inches (5 cm) of water. Put the potatoes in the steamer basket and steam until tender, about 15 to 20 minutes. Add the warm potatoes to the dressing in the bowl; toss. Add the green beans to the steamer and steam until just barely tender, about 2 minutes. Rinse under cold water to stop the cooking process. Place in the bowl and add a spoonful of the reserved dressing, tossing to coat. Rub the tuna with olive oil and season on all sides with salt and pepper. Heat a grill to high and cook tuna quickly, a minute per side at most, until lightly charred, but still rare at the centre. Remove from heat and set aside to rest, then cut each piece into three thick slices. To serve, arrange potatoes and beans on four individual plates. Top each with grilled tuna, scatter tomatoes and olives around the plate, and drizzle with reserved vinaigrette. Serves 4.

YAM MAGAZINE MAY/JUN 2021

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their catch at Fisherman’s Wharf. It’s a premium product that’s processed on site and sold frozen, cold- or hot-smoked. “When I’m talking to chefs, I explain that it’s important to know the origin of the fish, the vessel and catch method — trust your fishmonger,” she says. “We have five of our own boats fishing tuna,” adds Rich McBride, a fisherman and FAS’s plant manager. The coastal Canadian fleet fishes inside the 200-mile nautical limit where albacore come to the surface in warm currents, he says, but there is also cheaper tuna being dumped into the market, fish that’s caught by industrial trawlers using miles of drifting long lines and nets that trap other fish, turtles and aquatic mammals. Whether its southern Pacific albacore, red ahi or big A fisherman with Skipper Otto Communityeye, larger fish are likely caught on the high Supported Fishery uses a hook and line to bring in seas by foreign fleets, a largely unregulated a tuna. This sustainable method reduces by-catch. fishery that’s been blamed for overfishing and exploitation of the word’s oceans. “They’re landing hundreds of thousands of pounds of tuna in Vancouver and Seattle at bargain basement prices. It’s cut down into smaller loins and all looks the same,” adds McBride of the fish coming from industrial trawlers. “Tuna is migratory, spanning the whole Pacific Ocean, and it’s really hard to regulate anything on the high seas.”

EATING B.C. ALBACORE So once you have that pristine piece of local albacore tuna, what’s the best way to serve it? The smaller albacore tuna has the highest levels of healthy omega-3 fats, but it’s a dense, meaty fish and easy to overcook. Like a good steak, rare is best, or, as many tuna experts agree, raw is better. “I’m pretty opinionated about how to eat tuna,” says chef Jesse Wilson, who included “ultra rare” tuna on the menu during his time at Little Jumbo. “When it comes to tuna, I would have it raw over cooked every time.”

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“When it comes to tuna, I would have it raw over cooked every time.”

“The higher fat content of this cold-water fish lends a lusciousness to its flavour profile and firm flesh.” Wilson believes albacore pairs well with Asian flavours and is delicious when lightly smoked. For his Tuna and Soba Noodle Salad (see the recipe on page 71), the lightly seared albacore is served on soba noodles with a sesame emulsion. At home, the chef says he simply douses his raw sashimi grade tuna with soy sauce for a fast poke-style snack. “The flavour is subtle and beautiful. I want to taste the tuna,” he adds. “I’m all about local albacore — what grows together, goes together.” Pilar Martinelli agrees. “The higher fat content of this coldwater fish lends a lusciousness to its flavour profile and firm flesh,” she says. “We love this sashimi-grade fish seared, grilled and raw. It’s one of our favourite choices for tacos!” Fresh B.C. albacore is on the menu at many top tables in Victoria, from the Empress Hotel to Agrius and Little Jumbo. But you’ll also find local albacore seared

TUNA POKE WITH AVOCADO Serve raw tuna in a light soy and rice vinegar sauce with crispy wonton chips or lettuce cups for an easy appetizer. • 8 oz sashimi-grade albacore tuna, chilled • 2 teaspoons light Japanese soy sauce • 1 teaspoon rice vinegar • 1 teaspoon lemon or lime juice • 1 teaspoon sesame oil • 2 green onions, thinly sliced • 1 small avocado, peeled and diced • 1 teaspoon toasted sesame seeds (or black sesame seeds) • wonton chips or crisp romaine lettuce hearts, for serving Cut the cold tuna into quarterto half-inch cubes. Refrigerate. In a serving bowl, combine the soy sauce, vinegar, citrus juice, sesame oil and green onions. Add the tuna cubes to the bowl and mix gently to combine. Fold in the avocado. Sprinkle with sesame seeds. To eat, scoop up the poke with wonton chips or lettuce. Serves 4.

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YAM MAGAZINE MAY/JUN 2021

Chef Jesse Wilson’s Tuna and Soba Noodle Salad.

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YAM MAGAZINE MAY/JUN 2021

medium rare with spot prawn mayo in the tuna tacone from Red Fish Blue Fish and on Tractor Foods’ Seared Albacore Bowl. Soycured local albacore comes with marinated cucumber in a rice bowl at Foo Asian Street Food, and cold smoked tuna tops the tasty Tuna Melt tartine at Fishhook. McBride likes his albacore tataki-style and says the chefs at Ebizo Japanese Restaurant are the experts, creating a lightly seared loin with no char. At home, he recommends a quick sauté in a bit of canola and sesame oil, just until the fish turns white. Starting with cold or slightly frozen fish helps keep it rare, he says.

THE FILET MIGNON OF FISH It wasn’t too long ago that most of the albacore tuna available was found in cans, but happily it’s now far easier to access fresh albacore to cook at home. Sleek, silvery and built for speed, tuna are most common in tropical waters, but come to the surface in warm currents off our coastline in the summer. B.C. albacore is blast-frozen at sea, keeping its fresh, just-caught quality intact — a “sashimi grade” fish that’s safe to consume raw. But it’s also beautiful to grill, a meaty fish known as “the sirloin of the sea.” I’ll be looking for more of this delicate, buttery tuna, to serve with fresh tomatoes and green beans in Niçoise salads, tossed with soy sauce for Hawaiian-style poke or rolled into fresh corn tortillas with avocados and salsa. I may even try tuna Sicilian-style, baked with green olives, capers and raisins in a basilinfused tomato sauce, or lightly “cooked” with citrus and chilies in fresh tuna ceviche. I’m also partial to cold-smoked albacore — a sliver of silky smoked tuna on a seaweed rice cracker, with a dab of wasabi-infused mayonnaise is our go-to appetizer. Albacore tuna is a gift from our local waters and our hard-working local fishermen. I’m hooked!

TUNA AND SOBA NOODLE SALAD This recipe from Chef Jesse Wilson features ultra-rare tuna, lightly seared and served with sesame dressing atop soba noodles with house pickles. Pickled vegetables: • 1 cup each: water and rice vinegar • 3 mini cucumbers, sliced paper thin • 1/2 red onion, sliced paper thin • 2 cloves garlic, pressed or minced • 1 hot pepper, sliced paper thin • 1/2 cup thinly sliced enoki mushrooms, optional Sesame emulsion: • 3 tablespoons each: water, soy sauce and vinegar (rice or apple cider) • 2 garlic cloves • 2 tablespoons tahini • 3/4 cup canola oil • 1 package buckwheat soba noodles, about 250 grams • 1 albacore tuna loin, about 1 lb, mostly thawed if frozen, and cut into four 3-inch portions • salt and pepper • crushed pink peppercorns or other spices • 1 teaspoon canola oil

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• toasted sesame seeds, furikake (Japanese seasoning) or nori to garnish To make the pickled vegetables, combine the water and vinegar and pour over the sliced vegetables in a bowl. Refrigerate for several hours or overnight. For the sesame emulsion, in a blender, combine the water, soy sauce, vinegar, garlic and tahini and blend well. With the machine running, slowly add the canola oil to create an emulsified dressing. Refrigerate. Cook the soba noodles in boiling salted water until just barely tender, then drain, rinse with cold water to cool and drain again. Toss with enough sesame dressing to coat. Trim the tuna loin, removing any belly meat to sear separately. Season the tuna pieces with salt and pepper on all sides, then roll in crushed pink peppercorns (or other spices) to coat. If the tuna is very cold or slightly frozen in the centre, it will be easier to cook it very rare. Heat a non-stick pan over high heat and add a teaspoon of canola oil. When the oil is very hot, nearly smoking, gently set the tuna pieces into the pan, one at a time, and cook for about 10 to 15 seconds on each of the loin’s three sides. You can watch the tuna turn from pink to white on the edges as it sears — you just want a very thin rim of cooked exterior with an ultra-rare pink interior. Remove tuna from the pan and set aside to rest for 5 minutes before cutting each piece into slices, using a very sharp knife. To serve, drain the pickled vegetables and arrange in individual bowls around the soba noodles. Place the seared tuna on top and drizzle with additional sesame emulsion. Sprinkle with toasted sesame seeds, slivered nori or furikake to garnish. Serves 4.

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YAM MAGAZINE MAY/JUN 2021

SCENE

When Netflix Calls The streaming giant received 10,000 submissions for its Canada-wide virtual pitch call last year. Of the 50 creatives shortlisted, three call Victoria home. By David Lennam Photo by Michelle Proctor

Play

Jordan Stratford is a Victoria-based producer, author and screenwriter. Netflix is looking at adapting his Wollstonecraft Detective Agency series.

YAM MAGAZINE MAY/JUN 2021

ost writers spend the majority of their lives writing for other people, which, for one Victoria writer, is kind of like being a cab driver. “Somebody gets in,” muses Jordan Stratford, “the meter is running and they tell you where to go and you take them there.” It’s not glamorous. It’s rarely your idea. It’s an assignment. But when Netflix thinks your stories might make great TV, that’s when you begin to tingle. Three Victoria writers — Stratford, Erin Latimer and Rebecca Sky — all made the cut when the streaming giant invited Canadians to pitch show ideas last fall. Of the 10,000 who submitted, only 50 were shortlisted. “I was shocked, not only because I got in — I wasn’t expecting anything — but that the three of us got in all together,” says Latimer. “Jordan, Rebecca and I are close. We’re good friends.” Pre-pandemic, the three would meet for coffee, take part in Zoom chats and commiserate when they were struggling with their craft. “We have all sat in relative silence with coffee at the table and a bunch of laptops open to just have a writing sprint,” adds Stratford. Sky calls Latimer one of her best friends. “We found writing around the same time,” Sky says, revealing she was the one who convinced Latimer to enter a Netflix submission. “We’re in the grind together. We celebrate each other’s success and failures and to have all three of us get to this next stage together, friends from a small town who write together … There’s something in the water in Victoria, in the arts community; our writing is at a national level.” Of the three — all have published predominantly in the world of YA (young adult fiction) — only Stratford has been invited into the next round with Netflix. The 54-year-old, who has worked in advertising and has been a Hollywood writer-forhire — “the bottom feeder of the industry,” he calls that gig — offered two projects to Netflix, one animation and one live action. They bit on a cartoon version that expands on his überpopular Wollstonecraft Detective Agency series (Knopf) about two young crime-solving girls: Mary Shelley, the writer of Frankenstein and Ada Lovelace, the first computer programmer. Ironically, Stratford’s original concept for Wollstonecraft was jotted on a Post-it Note that sat in a drawer for several years. He scrawled at the bottom of the note that it was to be animated. “After I’d written my first novel, I was rooting through the drawers and took that original cartoon idea to novelize it. It has gone full circle to its original concept.” Sky, whose titles include Arrowheart and its

sequel Heartstruck (Hachette), confessed that it was only the coaxing of a friend that got her pitching to Netflix. “I’m in a Facebook group called inkcanada, and it’s all top writers for TV shows. Some writers from my favourite shows were writing about how Netflix rejected them, so I assumed, if they’re not getting it, I’m not getting to the next round.” What Sky pitched was “a body positivity rom-com about a girl who’s the sibling of a famous YouTuber who does pranks” and from there, goes down a bit of a rabbit hole. “It was very close,” she says, “but the reason [Netflix] didn’t go for it was they had a hard time wrapping their heads around how they’d show the moments of fat phobia and ableism on screen without making it comic relief or jest. That’s frustrating to me because I believe these conversations need to be had.” Sky is working on another YA novel, a romcom/art heist with a body positivity message. Latimer, the author of Witches of Ash and Ruin and The Strange and Deadly Portraits of Bryony Gray (Tundra), gave Netflix her witches tale about a pair of rival covens in Ireland. They have to team up in order to take down a serial killer who’s hunting witches. But, it seems, the trend of witchcraft as a TV plot line is so hot right now that Netflix already has enough in production and consideration. However, opening up a channel of conversation with a major content platform has her jazzed. “That, to me, was victory. Even if Witches of Ash and Ruin is not going to become a TV show right now, [they] want to see future projects.” One she’s writing now, In A Forest Dark & Deep, she hopes will be her breakout onto the screen. Meanwhile, her latest novel, Escape to Witch City, will be published in August. Sky also thinks pitching to Netflix will give her that much more exposure and clout when it comes to deals down the road. “Generally, authors that have one or two books out every year aren’t even making sustainable income. It’s pretty sad.” Exposure, agrees Latimer, is a clear advantage. “The people who are getting book deals are the people who have platforms on TikTok, they’re big on YouTube or they’ve got a huge Twitter fan base because publishers are just not taking chances right now.” “Having a degree of ownership over your own content, I feel really fortunate to have been able to make that transition,” says Stratford, though he’s hesitant to begin celebrating a Netflix deal … yet. “We’ve been really close before only to have lawyers walk away and not make it work.”

“There’s something in the water in Victoria, in the arts community; our writing is at a national level.”

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DO TELL

All you knead is love By Athena McKenzie Photo by Jeffrey Bosdet

What is your idea of perfect happiness? Jess: I want to be able to eat an unlimited amount of salt and vinegar chips without getting sick or destroying my mouth. What is your greatest fear? Adam: Drowning, which is interesting because I spent a decade on the water as a sprint canoe kayaker and loved every minute of it. What is the trait you most deplore in yourself? Jess: I like to act like I am not bothered by the opinions of others, but I am very much bothered! What is the trait you most deplore in others? Adam: Elitism. We can all learn something from each other, so it bothers me when people act like they’re on a higher level than everyone else.

YAM MAGAZINE MAY/JUN 2021

In the months leading up to the opening of Working Culture Bread, co-owner Jess Rivers couldn’t stop thinking about the silly things she wanted to write on the bakery’s chalkboard sign. Now, customers are greeted with amusing, baking-inspired puns. “It’s really important to us that our customers get a glimpse of our goofy side and know that we don’t take ourselves too seriously,” she says. “My dad was a newspaper editor and would always write the front-page headlines — usually they were puns, and I’m sure that’s where I get my questionable sense of humour from.” The neighbourhood bakery and cafe, located on Douglas Street near Bay Street, specializes in handcrafted and naturally leavened sourdough breads. “They’re very high hydration with a dark exterior crust and a soft, spongy interior, very robust and made with wholesome organic ingredients,” says co-owner Adam Christie, whose favourite part of the working day is first thing in the morning. “I make myself a coffee, and it’s very dark and quiet so early in the morning. The day is full of potential, and I like to think about where all the loaves that day will end up.” Which living person do you most admire? Why? Jess: My mom, hands down. She has supported me unwaveringly through many questionable life decisions, and she is a tireless single parent, who has dedicated her life to making sure my brother and I are cared for and loved.

What do you consider the most overrated virtue? Adam: Self-control. I think it’s ridiculous to have self-control, and if you want to enjoy something, you should enjoy it to the fullest extent. What or who is the greatest love of your life? Jess: Adam. I know, barf, I’m sorry.

What is your greatest extravagance? Adam: I do enjoy a good pedicure with some pastel polish, but it’s been a while since I’ve had one. I have started getting regular massages, and I really love grabbing a spot by the ocean with a glass of natural wine.

What do you most value in your friends? Adam: That I can be myself around them, and we share a lot of joy in laughter together. Even if we don’t see each other for a while, we pick up where we left off and don’t skip a beat.

On what occasion do you lie? Jess: I lie if the truth is only going to be hurtful and provide no benefit, like if my friend makes me a bad dinner, I’ll say I loved it, because what would be the point of making them feel bad?

What is your most treasured possession? Jess: Our bakery, though I don’t know if I would call it a possession because it feels like it belongs to a lot more people than just us. Our names are on the lease though, so I guess it counts.

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Ballet Hispánico’s Melissa Verdecia. Photo by Rachel Neville.

Lessons learned this year: Live dance is best. Virtual dance is limitless.