YAM magazine - November/December 2018

ISSUE 58 NOV/DEC 2018

yammagazine.com

VICTORIA’S LIFESTYLE MAGAZINE

25 HOLIDAY HACKS // WINTER LAYERS HAPPY BY DESIGN // MOM’S SHORTBREAD WONDERFUL WOOL // COOL CHOIRS

holiday issue

A traditional shortbread tree gets a modern makeover when stacked with cookie cutters.

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holiday issue

CO N T E N T S 48 SHORT AND SWEET Our homage to shortbread includes traditional recipes passed through generations, tasty variations, and lots of tips for a perfectly crumbly cookie.

By Cinda Chavich

58 RELAX, YOU’VE GOT THIS! 25 EASY HOLIDAY HACKS Boost the joy of the holidays and lessen the hustle and bustle with our favourite hacks for the season.

By Kerry Slavens

28 FROM FARM TO FASHION On B.C.'s West Coast, farmers are raising alpacas, llamas and sheep to make yarn — creating a highquality, slow-fashion product with a distinct B.C. edge.

By Susan Hollis

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YAM MAGAZINE NOV/DEC 2018

66

A HAPPY HOME BY DESIGN

86

JUST SING!

YAM explores how to create a living space that calms, heals and nourishes — and invites happiness.

By Athena McKenzie

Choirs have expanded from their religious roots into a cultural renaissance, attracting anyone who wants to raise their voice in the spirit of harmony and song.

By Cormac O’Brien

BRIGGS & STRATTON

CO N T E N T S

22

& ASSOCIATES

In every issue 10 EDITOR’S NOTE 13 YAM CONFIDENTIAL

Win a romantic winter's night out, discover YAM's ultimate holiday playlist and see behind the scenes of our cover shoot.

17 H ERE & NOW

Modern ceramics, the velvet trend, seasonal traditions, stylish local stockists, plus local fashion, décor and beauty finds.

22 FOOD & DRINK

36

Celebration from the sea: the best gifts for the holiday table come from the ocean.

By Cinda Chavich

LIVE VICTORIA

36 STYLE WATCH

Together, this dynamic team offers their

By Janine Metcalfe

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The layered approach to winter fashion.

74 HOME & LIFESTYLE

This West Saanich stunner evolves with its family, making it a masterpiece in progress.

By Danielle Pope

92 SCENE

Victoria’s comedy scene has gone from ho-hum to happening thanks to some great gigs and a new breed of funny folks.

By David Lennam

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98 DO TELL

A Proust-style interview with social activist Sharmarke Dubow.

By Susan Hollis

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YAM MAGAZINE NOV/DEC 2018

74

EDITOR’S NOTE

GIFTS FROM CHRISTMAS PAST

E

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1-2745 Bridge Street, Victoria maxfurniture.ca 10

YAM MAGAZINE NOV/DEC 2018

ach year, when Christmas approaches, my mind tends to wander down the paths of memory, thinking about homes I’ve celebrated in, gifts I’ve given and received, and people with whom I’ve spent the holidays. Because each of my parents married several times over the years (to other people), my family has gone through various iterations, with new Kerry Slavens, Editor-in-Chief step-parents, siblings, grandparents and aunts and uncles to get to know.

Sometimes the family mix would be joyful and sometimes stressful as we all adjusted to our While some new roles and wove our own traditions into the reconstituted family makeup. Should we all open a people say gift on Christmas eve or wait until morning? What family is where exactly were the ingredients of a perfect turkey you find it — in dressing? Should gift-giving be lavish or restrained? my experience, I can’t say things always went smoothly, because people have a tendency at Christmastime to be family is what protective of traditions — and it’s a time of year you make it. when emotions run high, especially in broken homes, as they used to call families like mine.

But more and more, I’ve come to think of my series of “broken” families as a gift — and Christmases with them have taught me many valuable lessons, including tolerance of others and the ideas they bring. For example, when my mom married Bob many years ago, he and his three children brought with them the Italian tradition of a big spaghetti dinner on Christmas Eve. It didn’t take long for those home-cooked spaghetti dinners to become one of my favourite parts of Christmas. Bob always cooked, the wine always flowed and we told stories and laughed.

Even now, with my mom passed on and the family home sold, I still make Bob’s spaghetti recipe on Christmas Eve and think how we all came together during a special time to create family.

Christmases have also taught me that the human heart has lots of room for new family members, if we open ourselves to it. I wasn’t always so open, because it’s easy to project a sense of anger onto new step-parents and relatives as we contemplate what we’ve lost. But over the years, my heart opened as I figured out that I’d gained so much more than I ever lost.

In particular, I think of my stepsisters, Michelle and Alyssa (or the “Evils,” as we jokingly call each other). Before meeting them, my mom, brother and I were always very affectionate, but we didn’t hug a lot. But Alyssa and Michelle hug almost everyone, all the time, and from them I learned the power of that human touch.

It’s a gift I passed onto my daughter, who spends a lot of time hugging her daughter and stepdaughter in her new family. Some people say family is where you find it — in my experience, family is what you make it, and it’s an ongoing life process, but if you do it with patience, love, forgiveness and humour, it really is a gift that keeps giving.

Happy holidays to each of you!

Email me at kslavens@pageonepublishing.ca

VICTORIA’S LIFESTYLE MAGAZINE

PUBLISHERS Lise Gyorkos, Georgina Camilleri EDITOR-IN-CHIEF Kerry Slavens DIRECTOR OF PHOTOGRAPHY Jeffrey Bosdet PRODUCTION MANAGER Jennifer Kühtz SALES & MARKETING MANAGER Amanda Wilson

LEAD GRAPHIC DESIGNER Janice Hildybrant

DEPUTY EDITOR Athena McKenzie

STAFF WRITER Susan Hollis

ASSOCIATE GRAPHIC DESIGNER Jo-Ann Loro

PRODUCTION ASSISTANT Belle White ADVERTISING REPRESENTATIVES Deana Brown, Sharon Davies, Cynthia Hanischuk CONTRIBUTING WRITERS Cinda Chavich, David Lennam, Lana Lounsbury, Cormac O’Brien, Danielle Pope CONTRIBUTING FASHION EDITOR Janine Metcalfe

CONTRIBUTING PHOTOGRAPHERS Dean Azim, Jeffrey Bosdet, Tony Colangelo, Joshua Lawrence, Belle White

PROOFREADER Renée Layberry CONTRIBUTING AGENCIES Alamy p. 22, 23, 53; DelightFULL p. 70; Dissolve p. 63; Stockfood p. 62; Stocksy p. 50, 58, 59, 60, 64, 65, 66; ThinkStock p. 29, 49, 61, 65

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 A traditional shortbread tree gets a modern makeover when stacked with its cookie cutters.

Find the recipe on page 52.

Photo by Jeffrey Bosdet.

Published by PAGE ONE PUBLISHING 580 Ardersier Road, Victoria, BC 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, Victoria | Hours: Mon to Sat 10:00 am to 6:00pm www.heartandsoleshoes.ca | contact@heartandsoleshoes.ca

12

YAM MAGAZINE NOV/DEC 2018

YAM CONFIDENTIAL

Winter Romance

GIVEAWAY

behind the scenes

Win a luxury night out at the Magnolia Hotel & Spa!

Eileen Fisher White + Warren Beautycounter Jenny Bird Jewelry Michael Kors A-G Denim DL 1961 Velvet

Feeling Festive Enjoy a one-night stay in a Diamond Room with gas fireplace at luxury boutique hotel, Magnolia Hotel & Spa, and indulge in a sumptuous Chef’s Tasting Menu for Two at The Courtney Room — named YAM magazine’s Best New Restaurant of 2018. Visit yammagazine.com for contest details and to enter. Contest ends December 14, 2018.

Sugar, spice and (so much) shortbread filled the YAM studio during our festive cover shoot. To create the silvery cookie tree, lead designer Janice (left) and photo assistant Belle alternated starshaped shortbread with the cookie cutters.

THE YAM TEAM’S ULTIMATE HOLIDAY PLAYLIST “Little Drummer Boy/Peace on Earth” by David Bowie and Bing Crosby never fails to give me goosebumps (in a good way), and the drummer boy story always reminds me that compassion is what’s most important in a season of dazzle.

Kerry Slavens, editor-in-chief

Any song from Boney M says Christmas to me! But my favourite is “Mary’s Boy Child.”

Jennifer Kühtz, production manager

Is there anything more fun and unabashedly joyful than the jazzy “Linus and Lucy” from Vince Guaraldi’s A Charlie Brown Christmas? (No, there is not!) I feel like a kid on Christmas morning when I hear this tune.

Janice Hildybrant, lead graphic designer

Being a bit of a nontraditionalist, I don’t love holiday music. I am a lover of the blues, and B.B. King’s version of “Merry Christmas Baby” puts me in the holiday spirit.

“Fairytale of New York” by the Pogues and Kirsty MacColl is perfectly irreverent — and I can’t resist singing along to the call and response lyrics between Shane MacGowan and MacColl.

Deana Brown, account manager

Athena McKenzie, deputy editor

I would like to say “Drummer Boy” by Justin Bieber, but I’m afraid I’ll get laughed at, so my pick is “Silent Night” by The Temptations.

I’m a traditionalist when it comes to Christmas songs, which began with my childhood and my mom singing and playing the piano. My favourite is Bing Crosby’s “Let it Snow!”

(Like we didn’t get enough of that growing up in Ottawa!)

Janine Metcalfe, fashion editor

One of the records we played most at home when I was a kid was Mario Lanza’s Joy to the World. With the snow piled high outside our Cariboo home, and the wood stove burning, the sound of his beautiful, deep voice definitely made for a warm and cozy lead-up to Christmas.

Georgina Camilleri, publisher

Sharon Davies, account manager

Run-DMC’s “Christmas in Hollis.” Obviously!

Susan Hollis, staff writer

◊ Find the entire playlist on yammagazine.com.

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YAM MAGAZINE NOV/DEC 2018

13

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JEFFREY BOSDET/YAM MAGAZINE

Here&Now

BEAUTY OF FORM A simple conical vase was the first form Victoria ceramicist Gwen Howey produced on a potter’s wheel. The classic piece continues to be a favourite, often rendered in whites and blacks.

“For me, making with clay is about time and memory and space,” Howey says, “About centering and about touch.

About connection with the earth and others.”

YAM MAGAZINE NOV/DEC 2018

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2 1

Velvet crush

3

4

With its sumptuous texture and luxurious look, velvet is a timeless choice. Whether in rich jewel tones or soft pastels, this plush textile adds an opulent touch to your wardrobe and décor.

7

5

9

6 8

HUNG BY THE CHIMNEY WITH CARE Before the evergreen tree took over as the ultimate symbol of the holidays, there was the humble stocking. Long a part of Christmas tradition, the ritual has evolved from hanging a nondescript sock or lady’s stocking — in the hopes that Saint Nick would fill it with riches — into using more elaborate options created especially for the occasion. Whether you keep it classic with plaid and monograms or go for luxe with velvet, fur and sequins, there’s a perfect stocking for your holiday décor.

Anthropologie embellished velvet stocking (anthropologie.com, $48); UppNorthCo crazy quilt velvet stocking (etsy.com, $48)

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YAM MAGAZINE NOV/DEC 2018

1 Consider Design Lab Lord & Taylor drop ball velvet earrings ornaments for your ears. (The Bay, $18) // 2 The Loren sofa from Mobital is upholstered in a rich shimmery velvet. (Max Furniture, $3,499) // 3 The Mirage pillow is an easy way to glam up your sofa. (Urban Barn, $39) // 4 These wire frame stools from West Elm were inspired by mid-century school chairs. (westelm.ca, $349) // 5 With its rounded shape and clean lines, this Circus pouf by Normann Copenhagen is a modern interpretation of the Moroccan leather pouf.

(Gabriel Ross, $901) // 6 Rochas velvet pumps with a bow and metal-tipped kitten heel are a true show stopper (Holt Renfrew, $935) // 7 Add textural quality to your accessories with this mini quilted backpack. (Indigo, $30) 8 Customize your upholstery with Kravet's Pinnacle velvet fabric. (Design District Access, price upon request) 9 Ted Baker’s VELTIP jacket will ensure you make an entrance. (Velvet jacket, $995 at tedbaker.com, other Ted Baker men's suiting available locally at D. G. Bremner)

DESIGN INSIDER

By Lana Lounsbury

5 GIFT IDEAS FOR THE DESIGN-SAVVY

Registered interior designer, Lana Lounsbury Interiors

In the spirit of the season, I’ve put together some of my favourite high-style, high-fun gift ideas guaranteed to make even the most choosy people on your shopping list happy.

faceted pedestal

1

alpaca throw

4

cameroon juju wall décor

The natural feathers of this modern wall art piece from The Cross Design in Vancouver gives it a striking texture that looks at home in both minimalist and eclectic interiors.

Use these Global Views pedestals alone or in staggered groups. The modern plinths are perfect for elevating plants and objets d’art.

They fit nicely in hallways, entry corners and even right in front of windows for the wall-space challenged.

Available at The Cross Design, Vancouver

Available through Luxe Home Interiors

It’s always nice to give something cozy for Christmas.

These Sofia baby alpaca throws with ice-blue stripes from Victoria’s Bespoke Design are luxuriously beautiful for any décor style. The only downside?

You may have to buy two so you can keep one for yourself!

2

>> Did you know? Alpaca fibre has no lanolin (the oil found in sheep wool) so it holds less dust, allergens and bacteria. Plus it’s odour-, stain- and wrinkle-resistant.

3

windsor back brace chair For those who love vintage touches and second-life furniture, the Windsor from The Consortium is the perfect corner chair for a bedroom or beside a freestanding tub.

Available through theconsortium.ca

Available through Bespoke Design

WEST COAST SCENT STORIES Scent can connect you to a memory, a place or even a feeling — which is why some perfume makers refer to their art as storytelling.

“Fragrance brings happiness and joy and it can bring a calmness,” says Stacey Moore of Victoria’s Flore Botanical Alchemy. “It’s basically a ritual you can do in your life, using it to take you to your favourite place. Fragrance goes to the pleasure parts of your brain. Perfume is blending aromatherapy with art: With the layers and complexities, it’s almost telling a story.”

Inspired by the Pacific Northwest, Moore infuses, tinctures and distills botanicals that are native to the Island, combining them with ethically sourced rare essences from around the world and using 100 per-cent old-world perfume techniques to “create sensual stories of our ancient rainforest to our wild seaside.”

Reyna Goshinmon of Victoria’s Kodo Collection also calls her process storytelling.

Her self-care products are made with plantbased, organic and wild-crafted ingredients.

“Scent is one of our most primal senses and it’s one of things that affect us on a deep level,” Goshinmon says. “Each of my scents is very personal. I do think of scent creation as storytelling — it’s a part of me that I want to share with people and then they can make it part of their story.”

>> Did you know? Traditionally worn by Bamileke royal dancers of Cameroon during important ceremonies, the Juju hat is a symbol of prosperity, believed to possess the positive qualities of birds and beauty.

Left: Flore’s natural eau de parfums, spirit waters and perfume oils are designed to blend with the wearer’s body chemistry.

Above: Kodo’s cruelty-free products are also free of chemicals, preservatives and synthetic fragrances. A new addition to the Kodo Collective’s line of products includes mineral bath soaks.

YAM MAGAZINE NOV/DEC 2018

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THE PERSONAL TOUCH For as long as Jamie Gentry can remember she wanted to make moccasins, but the Kwakwaka’wakw Nation artist didn’t have anyone to teach her.

“My family is originally from Alert Bay and I was born and raised in Victoria,” she says. “Moccasins aren’t traditionally worn on the West Coast because it’s so damp that the hides would just rot, so there wasn’t anybody in my community who could pass that on to me.”

When Gentry moved to Sooke six years ago, she jumped at the chance to attend a workshop with Iroquois Mohawk artist Lindsay Katsitsakatste Delaronde.

“And I haven’t stopped making them since,” Gentry says. Each pair of her moccasins is custom made for the customer.

“I like having the time to interact with each customer to get a feel for them, and then I have an idea of who they are and keep that in mind through the design process,” she says.

“Energy and thought go into each pair, and I do hope that people feel that when they wear them.”

PHOTOS OF GENTRY BY JEFFREY BOSDET/YAM MAGAZINE

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YAM MAGAZINE NOV/DEC 2018

Jamie Gentry’s custombeaded moccasins are created with the wearer in mind. Each pair is cut, beaded, sewn and carved by hand.

Charity Christmas Tree Sale

Pigeonhole Home Store

Stylish Stockists

December 1 & 2 10am-2pm

By Athena McKenzie Photos by Belle White

THE FINER THINGS For those in the know, Pigeonhole Home Store is a hidden gem — a treasure trove of fine antiques and stylish home goods, tucked on the edge of Oak Bay in Fernwood.

Alongside the select antique finds, owner Carey Salvador brings together a well-edited mix of homewares, including glassware, wool rugs, table and bedroom linens, tableware and candles — sourced locally and on Salvador ‘s travels.

LINGER OVER TEA

At The DoubleTree by Hilton Victoria parking lot, next to the lobby on Burdett Street ||||| Michal Negrin

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All proceeds to

PUT LIFESTYLE FIRST You can never have too much of a good thing — which is why there’s now a second location of lifestyle boutique Amelia Lee. Its “extended pop-up” at Uptown features the same conscious-minded goods for home, nursery and wardrobe.

“There’s a little bit of everything, with over 40 Canadian brands and ethical makers, with a focus on those with a conscious mindset,” says owner Khloe Campbell. “The balance of trendy and timeless is something that we strive to achieve with every item in our stores.”

for musical education, music therapy, and toward bringing music performances alive in the community. |||||

Pop-up carollers Festive photo booth | DoubleTree cookies & hot chocolate station | Marshmallow roasting | DoubleTree s’mores station | Santa on location for photos from 12-1pm on Sunday! |

Amelia Lee

SHOP WITH INTENTION Salt Pure Goods gets its name from the ocean. With her in-house clothing line and choice of products, boutique owner Jessica Wilson wants to help consumers minimize their impact on the world’s oceans.

“Our slogan is pure goods,” she says, “pure Canadian-made products that are good for the ocean, good for the earth and good for people.”

Founded on Salt Spring Island, Salt now has a Victoria location on Fort Street, and Wilson is looking to expand the message of shopping with intention.

“You can’t create an impact if you stay small,” she says.

“I looked at Nanaimo and Vancouver, but I love the energy in Victoria.”

$50 per tree Local, Island-grown 5 to 7-foot Douglas Firs

Along with perusing the uniquely ornate dresses and vintage-inspired handcrafted jewelry, shopping at the new Michal Negrin store at the Bay Centre includes lingering in its appealing atmosphere. When the fashion and lifestyle boutique moved into the old Teavana space on Fort Street, it added a tea shop and tea bar, so shoppers can enjoy tea while browsing.

“The concept of retail featuring food and drink is becoming more commonplace in Europe,” says owner Maya BenDor. “Yet, as I far as I know, our boutique is the only one embodying this concept in the city and possibly in B.C.”

|

777 DOUGLAS ST, VICTORIA | 250 940 3100 VICTORIASUITES.DOUBLETREE.COM Salt Pure Goods

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FOOD&DRINK

By Cinda Chavich

celebration

Sea

Bouillabaisse is an impressive seafood stew that’s perfect for holiday parties. You can use whatever fresh white fish you like, plus shrimp, crab, mussels, scallops and clams, or any combination of shellfish.

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YAM MAGAZINE NOV/DEC 2018

CULTURA CREATIVE/ALAMY

from the

From a hearty seafood bouillabaisse to a creamy lobster mac and cheese, some of the best gifts for the holiday dinner table come from the oceans along our west and east coasts.

T

here’s something about serving crustaceans that always says “let’s celebrate” to me.

Though shellfish was a rare treat in my childhood home, every year, just before Christmas, my dad would come home with several pounds of frozen jumbo shrimp to be served at holiday gatherings with classic, horseradish-spiked cocktail sauce for dipping. It was the splurge of the season.

Today, we have an abundance of choice when it comes to buying shellfish — whether it’s a box of live lobster flown in from the East Coast, a feed of wild B.C. spot prawns or a feast of local Dungeness crab. But shellfish is still a special treat when it’s on the menu.

I love to serve a mixture of local shellfish in a big communal paella or an elegant bouillabaisse, infused with fragrant orange peel and fennel. You can add crab or lobster to a festive risotto, and roll it up in sushi or salad rolls for pretty party hors d’oeuvres.

Or just keep it simple. Steamed shellfish, served hot or cold, is always impressive. Feast with a hands-on crab or lobster boil, complete with crackers and bibs for your guests, or prepare a tower of iced shellfish for a beautiful buffet.

It’s an easy way to entertain too. Just pop a bottle of bubbly, offer a bit of drawn butter or herbed mayonnaise for dipping, and your crustaceans will be the life of the party!

CELEBRATE WITH CRAB Here on the West Coast, sweet Dungeness crab is available year round.

Tim Webster of Hi-Gear Seafood is a local Dungeness crab wholesaler — a former crab fisher who now consolidates the crab catch from other locals to sell to B.C. retailers and chefs. It’s the crab you’ll find in the tanks at Thrifty Foods. I caught up with him at his facility at Finest at Sea where he was busy packing 400 pounds of live crab to send to an Island fishing lodge for an allyou-can-eat feast.

“The price is chaotic and the catch rate is chaotic,” he said, describing a regulated and sustainable Island fishery that feeds demand around the world, especially for Asian customers.

No females are kept, soft shells are not accepted and specimens must be a minimum size.

You can buy live crab from fishmongers or direct from the Hi-Gear boat at Fisherman’s Wharf in season. Retail prices can reach $18 to $20 a pound for live Dungeness crab, though B grade (crabs missing legs or claws) can be half the price.

When the Oregon and Washington crab fishery opens in December, consumers can often find the lowest prices.

You can find live crab in tanks at seafood shops and fish counters around town. Whole live crab must be cooked the same day you buy it, but I prefer to have the fishmonger dispatch and clean the crab before bringing it home. That way, you’ll have halves — each with plenty of body meat, a claw and legs — to boil or steam and serve hot or cold with crab crackers and picks, or shuck to use in other recipes. Add crab to boiling, salted water and boil for eight minutes, then chill in cold water.

The raw cleaned halves can also be refrigerated for a few days before cooking.

Always save the small legs and shells when you cook crab (or lobster), then roast and simmer with a mirepoix to make flavourful crab stock for your next risotto or bisque.

LOVE OF LOBSTER While lobster is only fished in Eastern Canadian waters, it’s always available, fresh or frozen, especially over the holidays.

In fact, the best quality lobster of the year is caught between November and January, so the holiday season is really the perfect time for a lobster, whether you choose to fly in the crustaceans live and present them whole for cracking, or turn pre-shucked lobster meat into an elegant risotto or hearty lobster mac and cheese casserole (see page 26 for recipe).

I learned a lot about lobster during a trip to PEI earlier this year. The fishing families head out to set traps in the short spring and fall seasons, then send their live catch to lobster pounds — which are holding facilities where lobsters are kept to be shipped across the country and around the world. Mitch Jollimore’s Basin View Seafood (basinview.ca) has lobster storage ponds and can arrange to ship lobster to your door. In Nova Scotia, Clearwater (clearwater.ca) ships live and fresh-split frozen lobster around the world, even packing it to carry on your flight from the Halifax airport.

Here in Victoria, Hi-Gear imports the live Canadian lobster you’ll find for sale at city fish markets and supermarkets. While lobster may seem like a decadent luxury, it was actually significantly cheaper than Dungeness crab this summer.

Dungeness Crab Cakes Anne Best of Oak Bay Seafood shares her recipe for crab cakes, bound with mashed potato. You can also dip the cakes in dried potato flakes before frying, for an especially crispy crust. Serve with tartar sauce, cocktail sauce or spicy chipotle aioli.

• 10 oz shucked Dungeness crabmeat (fresh is always best) • 2.5 to 3 oz mashed potato (depending on how crabby you like your cakes) • Salt, pepper and ground dried garlic to taste • 1 to 2 tbsp mayo to bind (Hellman’s to keep them gluten free) • Panko crumbs to coat (omit this for gluten-free cakes or use dried potato flakes) • Grapeseed oil to panfry Gently blend crabmeat and potato with a fork.

Mix in salt, pepper, garlic and mayo.

Form mixture into 4 balls, then pat into cakes.

Sprinkle some panko in a shallow pan and lightly press each surface of the cakes in the crumbs to coat. This will produce a nice crispy golden finish when they are pan fried.

To heat through, add enough grapeseed oil to a frying pan to prevent sticking at mediumhigh heat. Cook cakes for about 3 minutes until the panko crust is crispy and golden. Carefully flip the cakes and brown second side or, if you are using an oven-proof pan, place in the oven at 375°F for 5 minutes to finish.

Delicious served with a really good cocktail sauce or a chipotle aioli.

Makes 4, 3-ounce crab cakes.

NOTE: If you are preparing the crabmeat yourself, the meat yield is about 25% of the weight of the live crab. Otherwise, call ahead (24 hours notice) for cooked, shucked meat.

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Buy the live lobster on the day you plan to cook it. You can hold live lobsters or crabs in the refrigerator for 24 hours, wrapped in damp towels or newspaper, but never in fresh water (or on ice), as that will kill them. Pick lively specimens with long antennae, and make sure the shells are hard. Smaller lobsters (less than three pounds) are tastiest, and you get the bonus of tasty red roe with female lobsters (they have the soft, feathery top swimmerette fins versus the males’ hard, bony fins).

Live lobster may be boiled or steamed, but steaming is more forgiving. Steam lobster in over two inches of boiling water, 10 minutes for one-pound lobsters, 18 minutes for two-pound specimens (10 minutes per pound of lobster in the pot).

Boil lobsters in lots of salty water (sea water or one tablespoon sea salt per litre of fresh water) in a very large pot (16 L pot with 12 L water for four 1.5- to 2-pound lobsters) for eight minutes per pound (total weight in the pot).

That’s for fully cooked lobster — if you plan to shuck the lobster and cook the meat again in another dish, cut the boiling time back to about four minutes per pound.

Like crab, you’ll only get about a quarter pound of meat from each pound of live lobster, so plan accordingly. Frozen, raw lobster tails are another easy option and nice to grill — just de-vein, top with herbed garlic

butter, and grill on medium-high heat for four to five minutes, until cooked through.

DIVINE PRAWNS Though sweet, local spot prawns and side stripe shrimp are not in season right now, you’ll find them cleaned and frozen in blocks of seawater at local fishmongers like Oak Bay Seafood and Finest At Sea. Thaw, drain and quickly poach or steam just until the tails turn pink and begin to curl, then chill in ice water. Serve prawns cold with cocktail sauce (equal parts ketchup and drained, jarred horseradish) or chipotle aioli (mayonnaise flavoured to taste with puréed chipotle chilies).

DON’T WASTE THE TASTE It may seem like there’s a lot of waste when it comes to buying shellfish — a pound of live crab only yields a quarter pound of shucked meat — but you can use some of these byproducts in other recipes.

Save your lobster and crab shells to make the base for a creamy bisque. Make lobster oil with the shells, and lobster butter from the tomalley (liver) to spread on crostini. You can even serve the bright red roe from a female lobster, or crumble it over your seafood pasta (or lobster mac and cheese) for a shot of festive colour.

My Best Bouillabaisse This is my recipe for a showstopper seafood stew that’s perfect for holiday parties. I like to make the broth a day in advance (it helps to intensify and marry the flavours), then reheat it to quickly poach the seafood right before serving. Use whatever fresh white fish you like, plus shrimp, crab, mussels, scallops, clams or any combination of shellfish. Serve the bouillabaisse Pairs well with... in large-rimmed Bright reds, like Pinot soup bowls with Noir or Gamay, and a sliced baguette, is lovely with crisp sweet butter and Island bubblies rouille (recipe follows) on the side.

BROTH: • 2 tbsp virgin olive oil • 2 onions, finely chopped (about 2 cups) • 3 cloves garlic, minced • 1 cup slivered fresh fennel (or 1 cup slivered celery and 1 tsp fennel seed, or a splash of Pernod) • 1 tsp saffron threads, crumbled • 2 bay leaves • 1 sprig fresh thyme (or 1/2 tsp dried) • Zest of 1 orange, finely grated • 1 red chili pepper, crumbled

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YAM MAGAZINE NOV/DEC 2018

• 8 cups fish stock or clam broth • 3 tbsp tomato paste • 1 14-ounce (398-ml) can tomatoes, whirled in a blender until smooth (or tomato passata) • 2 cups dry white wine • Salt and freshly ground black pepper FISH AND SEAFOOD: • 2 lbs white fish (bass, halibut, sablefish, sole) • 1 lb large shrimp, peeled and deveined • 2 lbs mussels (or clams), scrubbed • Cooked lobster or crab meat to finish, if desired • Chopped fresh Italian parsley to garnish • Rouille (recipe below) • Sliced, toasted baguette Make the broth a day in advance. In a large soup pot, heat olive oil and sauté the onion, garlic and fennel for 10 minutes.

Add saffron, bay leaves, thyme, orange zest, chili pepper, fish stock or broth, tomato paste, tomatoes and white wine.

Bring to a boil over high heat, reduce the heat to low, and cover and simmer for 30 minutes.

Remove thyme and bay leaves and purée the soup in a blender until smooth.

Season with salt and pepper. You can stop at this point, cover the soup and refrigerate overnight.

Just before you’re ready to serve dinner, bring the soup to a boil. Cut the fish into serving pieces and add to the soup.

Simmer for 2 minutes. Add the shrimp and mussels. Cover the pot and simmer for 3 to 4 minutes longer, until the mussels open. Discard any that do not open.

Divide the fish and seafood among individual serving bowls (use wide, shallow soup plates) and ladle some of the broth over top.

Garnish each bowl with some cooked crabmeat or chopped lobster meat, if desired, and sprinkle with chopped fresh parsley. Serve sliced baguette, fresh or toasted, and spicy rouille on the side.

Serves 8.

Rouille Bouillabaisse is traditionally served with rouille, a spicy red sauce or aioli, a garlicky mayonnaise. Traditional rouille is made with breadcrumbs, saffron, cayenne, garlic, egg yolks and olive oil, all combined to form a mayonnaise-like emulsion. You can make a speedy version by placing 1/2 cup of commercial mayonnaise in a blender with 4 cloves of roasted garlic.

Whirl until smooth, then add 1/2 teaspoon of Dijon mustard and, with the motor running, incorporate about 1/3 cup of extra virgin olive oil into the mayonnaise. Add a large pinch of cayenne pepper or paprika to make it red and spicy. Cover and refrigerate for up to 2 days. Pass the sauce with the bread so diners can add a dollop to their fish stew.

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Tastes+Trends

By Cinda Chavich

Books for Cooks

Lobster Mac and Cheese Here’s another recipe adapted from the bootcamp cooking classes at Holland College in PEI. Local Dungeness crab may be substituted for the lobster in this homestyle dish.

I love finding a good book under the Christmas tree to curl up with over the holidays. Novels are fun, but cookbooks give me inspiration for months and years to come. Here are several new local titles to add to your gift list for food lovers.

The Wickaninnish Cookbook

Off the Hook: Essential West Coast Seafood Recipes

TOPPING: • 1 cup panko bread crumbs

Vancouver food writer Joanne Sasvari takes you inside this iconic Tofino hotel with recipes from the top Canadian chefs who have headed up its kitchen over the past 25 years. From Rod Butters’ Potlatche seafood stew to Warren Barr’s sculpted Salmon Mosaic, the creative cuisine at The Wick has set this property apart.

This beautiful new book is as elegant as the inn itself.

This beautifully-illustrated cookbook by DL Acken and Aurelia Louvet explores the world of fresh B.C. seafood, with recipes and photos that will send you straight to the fishmonger. From shrimp dumplings to miso gingerglazed sablefish and cheesy baked oysters, it’s the Salt Spring duo’s first collaboration.

David Wolfman is an indigenous chef and national TV host, with roots in B.C.’s Xaxli’p First Nation. In his new book, he shares innovative recipes for what he calls “indigenous fusion,” blending traditional foods with modern techniques.

Expect unique Canadian cuisine in this collection, from traditional bannock to buffalo egg rolls and deer tourtière.

• 2 tbsp melted butter

(Appetite by Random House)

(Touchwood Editions)

(Douglas & McIntyre)

• 1 (8 ounce) package macaroni (or other short pasta), cooked (save 2 cups of the pasta water)

Cooking with the Wolfman

• 4 tbsp butter • 4 tbsp flour • 1 cup milk • 1 cup cream • 1/2 tsp salt • Freshly ground black pepper, to taste • 1 cup shredded Gouda cheese • 1/2 cup shredded old cheddar cheese • 1 round of Boursin cheese (plain or variety of your preference) • 1 lb lobster meat, well drained, and chopped coarsely

Preheat oven to 400°F. Cook macaroni in boiling salted water for 7 to 10 minutes, until just al dente.

Drain, saving about 2 cups of the pasta water, and set pasta aside.

In a large saucepan, melt butter over medium heat and whisk in flour, forming a thick roux.

Slowly pour in the milk and cream while whisking to prevent any lumps from forming. Bring to a boil, whisking constantly, and cook for 2 minutes. Reduce heat to low and simmer, continuing to stir, for 10 minutes, until sauce is smooth and thick. Stir in the salt and pepper. Add the cheeses, and stir just until cheese melts. Mix in the cooked macaroni and lobster.

If the mixture is too thick, add in a bit of the reserved pasta water until the perfect mac and cheese consistency is achieved.

For topping, mix panko bread crumbs with melted butter.

Season with a pinch of salt and pepper.

Pour the mac and cheese mixture into a nice baking dish, and top with panko crumbs. Bake at 425°F for 12 minutes, or until topping is golden brown.

Serves 4.

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David Wood Cooking for Friends

You may know David Wood for the delicious goat cheeses he’s been making on Salt Spring Island for 20-plus years.

I also remember his Toronto gourmet shop and the original David Wood Food Book, which inspired us to serve Buckwheat Blinis with Smoked Salmon and elegant pears poached in red wine. His new book revives old favourites and adds new dishes that inspire me to gather friends around the table.

(Whitecap Books)

Fire To Fork Charitable Cookbook

This eclectic collection of recipes from some of Victoria’s best restaurants and chefs was produced by the late EAT Magazine editor Gary Hynes for the Professional Firefighters of Greater Victoria Community Foundation as a fundraiser for the B.C. Professional Firefighters Association Burn Fund. A community effort for an important cause, featuring some local favourites to try at home.

British Columbia from Scratch

Local chef and cooking instructor Denise Marchessault and photographer Caroline West produced this beautiful and practical cookbook celebrating all things B.C. As a food writer (and cook) I appreciate creative, welltested recipes, and this book delivers, from perfect gougères to Asian pork and shrimp dumplings to comforting chicken pot pie.

(Whitecap Books)

Cowichan.

Henhouse Photo Co.

A frEsH tAKE oN HOLIdaY Shopping

Get activity ideas at: tourismcowichan.com

Hanahlie Beise of Hinterland Farm enjoying time with one of the farm’s alpacas.

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YAM MAGAZINE NOV/DEC 2018

From farm to fashion On Vancouver Island and the Gulf Islands, farmers like Hanahlie Beise are raising alpacas, llamas and sheep to make yarn from their coats, creating high-quality, slow-fashion products with a distinct B.C. edge. // By Susan Hollis

T

he alpaca’s mouth hung open as if he had stopped, mid-yawn, to show the world his teeth. “He just spat at somebody and doesn’t like the taste in his mouth,” says the alpaca’s owner Hanahlie Beise, as we leaned against the fence at Hinterland Farm on Pender Island, feeding handfuls of molasses-covered oats to a herd of long-necked, sweet-faced camelids. On cue, the alpaca spits again, aiming bile and disdain in the general direction of a group of spear-eared brethren crowding for treats.

With three stomachs and captivating, triangular faces, alpacas make for curious creatures — they’re docile, fairly low maintenance, and social without being demanding.

They also grow an incredible fleece that Beise turns into undyed yarn with earthy names like maple, dusk and ash.

Beautiful goods made by 125 incredible artists and makers

BRIAN VAN WYCK

THE REAL DEAL Plunging a hand into freshly shorn alpaca fleece is hard to describe. It looks like it might be slightly coarse, its unwashed bulk rife with dirt — the natural outcome of farm living. But upon first touch it’s soft, barely there, like it’s already been processed and not simply trimmed from the body that produced it. There’s a weightlessness to it, and because there’s no lanolin, a naturally produced wax found in sheep’s wool, there’s a lack of smell that belies

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PHOTOS: JEFFREY BOSDET/YAM MAGAZINE

its zoological roots. It’s also hypoallergenic, waterproof and fire resistant, but mostly it’s the luxury of the stuff that knitters love. Given that it evolved to keep these mammals warm in the cold, unforgiving mountain ranges of South America, it’s not a surprise that it’s been spun into yarn and woven into garments and textile art for thousands of years.

“The best part of making hand-knit garments is that they are one of a kind and unique to your body,” says Beise, who co-owns Hinterland Farm with her husband, Caleb Beyers, where she creates its eponymous yarns and patterns.

“That’s why I started knitting; I wanted to make things that I couldn’t find or buy. I think it also depends on the person, but in my opinion something that’s well-knit in beautiful yarn would be a piece of clothing that was very special to me.”

SLOW FASHION Ungulates have long been raised for the wool that grows from their bodies — sheep, llamas, goats and alpacas are the most common — and on Vancouver Island and the nearby Gulf Islands, small herds of these cloven-hoofed 30

YAM MAGAZINE NOV/DEC 2018

“The whole slow [fashion] thing is appreciated; it’s a very low-tech skill in a very high-tech world, and frankly people need that.”

VALERIE HUGGETT, OWNER, BEEHIVE WOOL SHOP

mammals contribute to a local economy of high-quality yarns spun from their fleece.

Much like the slow-food movement, there’s been an upswing of interest in knitting and weaving of all kinds in the past decade, and the availability of online tutorials, patterns and fibre sales has allowed for easy growth.

“The whole slow [fashion] thing is appreciated; it’s a very low-tech skill in a very high-tech world, and frankly people need that,” says Valerie Huggett, owner of the Beehive Wool Shop in downtown Victoria. “They need a way of relaxing, of completing something on their own because a lot of the jobs out there now are kind of a cog-in-a-wheel type of thing, and they don’t see a finished product.”

< Valerie Huggett has owned the Beehive Wool

Shop for 20 years, though it has been a Victoria staple since 1906. The Beehive holds classes for a range of skill levels, from introductory to advanced techniques for those who want to learn or dominate the skills of knitting. Huggett says she stocks quality, ethically sourced products that knitters appreciate.

Huggett says the yarn business is thriving, with more than a million metres of yarn being sold at the Beehive each year. She also points out that committed knitters know to factor their yarn supply into healthy entertainment budgets — that is, it isn’t an inexpensive calling. With an average skein of good quality yarn priced at around $15 (Hinterland yarns average $25) and up to 10 skeins needed to knit an adult-sized sweater, knitting projects add up quickly. While her customer base spans the ages of eight to 80, Huggett has seen heightened interest from people in their 20s and 30s, which feeds well into a business like Beise’s.

At Hinterland, Beise’s husband has learned to shear the alpacas and llamas, and she buys other fibres — like Rambouillet sheep wool — from fellow farmers to create various blends with her own supply. After sorting by colour of fleece — animals typically fall into the white, brown or grey colour spectrum — she send the fibres to a mill to be washed, picked, carded and spun using traditional techniques.

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FARM LIFE “I think consumers now want to know and understand where things are coming from, and they want to have a connection to the person who made it,” continues Beise. “The

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Clockwise: Many of the alpacas at Hinterland Farm on Pender Island have been rescued from places that can no longer care for them; Hinterland yarns like this one, called Snow, are undyed, and sorted by shade as they come off the shearing table; Hanahlie Beise wearing the Kinsac sweater, a pattern designed by Fiona Alice and knit with Hinterland yarn.

BRYAN VAN WYCK

story is a big part of it. People care that the yarn that they are using is from happy animals who are loved. That might sound cheesy, but I really think that’s true.”

Hinterland Farm can be found after a bend of green conifers on Pender Island, its pastures sprinkled with 18 doe-eyed alpacas and three llamas. Beise and her husband moved there in the summer of 2018 after a few years of boarding their animals in Sooke while living in Victoria.

The former photographer and graphic artist, respectively, have been taking giant steps away from the big cities they’ve loved to build the life that was calling.

Though originally from Vancouver Island, Beise and Beyers lived in Brooklyn, New York before moving to Vancouver, then Victoria. The move to Pender was next, when they found a pretty acreage where they could house their herd, two energetic dogs, and 43 Luchin heritage hens, who lay small cream and blue eggs in the salal near their log cabin.

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YAM MAGAZINE NOV/DEC 2018

DAWN IN THE VALLEY, ACRYLIC ON CANVAS, 36 X 48

TOLT YARN AND WOOL

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Beise is a committed fibre devotee, and her Hinterland wool and patterns are popular with the knitting set. Her skills as a photographer are visible on her Instagram feed, where she posts inviting, rustic shots of her knitwear and patterns, along with captures of farm life and the comically cute alpacas.

HOME GROWN Beise is well-matched to the life she’s chosen. Dressed in solid boots and a wellloved, cinnamon- coloured sweater of her own making, she and Beyers are tackling various infrastructure projects themselves, renovating a log cabin and clearing sections of land to better organize the pasture land available to the herd.

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They’ve been collecting and rescuing alpacas and llamas from local farms for seven years, often because they’ve been neglected by folks who initially got them as lawn ornaments. Hiking around the rugged pastures and barely there paths connecting a number of projects on the eight acres she now owns, she is sure-footed, calm and happy to be around her beasts. In an outbuilding, she pulls out bags of the yarn that she sells at fibre markets, festivals and online. Like the fleece, it is surprisingly soft and gently coloured.

She gestures to a stack of enormous dye pots and long, dried strips of eucalyptus bark — a natural yellow dye source — sitting outside of

a shed. When she can, she dyes her own wool, though she doesn’t yet sell it, and will continue to educate herself and others on the process of natural dyes through Hinterland’s Colour in the Cauldron series, which focuses on the traditional dyeing methods of artisans from Oaxaca, Mexico.

ANCIENT ARTS The fibre and textile world is one that’s populated with guilds and festivals — it’s a subculture that proudly preserves traditions and various cultural techniques that can be applied in the here and now. And while there have been advancements in technology and an

Beise uses natural dye methods for her yarns.

Junior School Information Evening for Prospective Parents NOVEMBER 15, 2018 | 6:30 PM

Join us on November 15 to experience the joy of learning and culture of excellence at our Junior School (Grades K–5). Learn why so many parents are choosing SMUS for their child’s education and have made this year our highest enrolment ever.

With high demand for our Junior School, we advise an early application to Kindergarten. Visit our website or email admissions@smus.ca to find out how to apply online.

Register for the Evening at:

smus.ca/info

ST. MICHAELS UNIVERSITY SCHOOL – JUNIOR SCHOOL | 820 VICTORIA AVENUE 34

YAM MAGAZINE NOV/DEC 2018

expansion of market, the steps that unfold between sheep and sweater are the same as they’ve always been.

There’s the shearing — a labour of love that involves clipping pounds of fleece off a live, squirmy animal, followed by the washing, which removes excess dirt and lanolin. After that the fibre is dyed, then carded to align the fibres into a more recognizable batting. From there it is spun into yarn of varying thickness and the felting, knitting, crocheting, bobbin lacing, basketry, braiding, spinning and weaving can begin.

For knitters like Michele Page of Cobble Hill, the processes involved in getting to the yarn are a valued part of the experience.

“I have to admit my frugal personality prompted me to start buying raw fleece from local farmers, carding it, dyeing it, spinning and then either knitting or weaving it into garments and accessories,” says Pace, who helps coordinate the Cowichan Valley Fleece and Fibre Festival — the oldest fibre fair on Vancouver Island, where vendors share their hand-dyed, hand-spun yarn, rovings, knitted fashion, fleece, felting and woven goods each October. “It still is magic to see a pile of raw wool turn into a vibrantly coloured sweater.”

As the chill of winter sets in, Hinterland’s alpacas’ coats are growing thicker and longer, ready to protect against the cold.

Those same fleeces will do the same for

ALL THAT GLITTERS VI Victoria Hospice Fundraiser Jewellery Exhibition NOVEMBER 29-DECEMBER 24 GALA EVENING & OAK BAY GALLERY WALK | NOVEMBER 29, 5:30-7:30PM

2184 OAK BAY AVENUE VICTORIA www.theavenuegallery.com 250-598-2184

FIBRE OF THE GODS Alpacas have been bred and domesticated in South America for thousands of years.

Though often confused with llamas, they are typically smaller, with more compact faces.

While similar to sheep’s wool, alpaca fleece is softer, lighter and warmer, and is often blended with other animal fibres to create a silkier finish.

Known historically in Peru as the “fibre of the gods,” alpaca fleece was used to make clothing for royalty, and the animals were sacrificed to Incan gods. Now common to North America, alpacas are often bought as pets for hobby farms, but need attention and stimulation, as well as supplemental feed beyond pasture grazing.

For those with a unique sense of style and a love of natural textiles ...

BRIAN VAN WYCK

humans once they’re sheared and processed in the spring. It’s a sharing of resources that’s mutually beneficial — a rare occasion where supply stays in perfect harmony with demand, and the outcome is well worth the wait.

Beauty comes from being yourself.

2225 Oak Bay Avenue 778.584.6805 shabbyrabbitclothing.com

YAM MAGAZINE NOV/DEC 2018

35

STYLE WATCH Fashion Stylist: Janine Metcalfe Photos: Dean Azim

These layer-friendly essentials are the building blocks of a stylish wardrobe â&#x20AC;&#x201D; must-have, statementmaking pieces to get you through the West Coast winter.

THE LAYERED APPROACH

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YAM MAGAZINE NOV/DEC 2018

Left: Locally handcrafted, twotone loopy scarf by La Poeme ($425); coat by S SKEN Studios ($495); sweater from By Malene Birger ($495); and pants

by Mijeong Park ($230); all available at Bernstein & Gold.

This page: Denim jacket by Matinique ($259); classic wool coat by Matinique ($429); print shirt

by Matinique ($139); and sweater hoodie by John Varvatos USA ($285); all available at Hughes. Pants

by Buckson Slacks ($235), available at Outlooks for Men.

Left: Hat by Part Two ($59); pants by Part Two ($129); sweater by Cinque ($295); coat by Luisa Cerano ($1,975); scarf by Luisa Cerano ($375); and blazer by Circolo ($460); all available at Bagheera Boutique.

This page: Coat by Handstich ($925); blazer

by Baldessarini ($925); shirt by Baldessarini ($215); turtleneck by Patrick Assaraf ($230); and scarf

by Stenstrรถms ($225); all available at D.G. Bremner.

This page: Coat by Blue industry ($495); pants by Buckson Slacks ($235); sweater by Phil Petter ($295); shirt by Ordean ($225); and touque by Herschel Supply Co. ($85); all available at Outlooks.

Right: Hat by Lillie & Cohoe ($150), available at Robertaâ&#x20AC;&#x2122;s Hats. polkadot Sabira jacket by Bryn Walker ($259); vest by Sympli ($189); dress by Beau Jours ($270); and belt by Brave ($129); all available at Aurea Fashion Boutique & Essential Luxuries.

Models: Lilian Leopold and Julian Bell from Lizbell Agency | Hair and makeup: Anya Ellis | Makeup for Lilian by MAKEUP FOR EVER; hair products for Lillian by ORIBE; hair products for Julian by BARBER & Co. | Fashion assistant: Fiona Aitken

Holiday Gift guide Get inspired by these great gift ideas for that special someone on your list.

Find gifts from around the world.

Elegant footwear from England, Italy and Portugal; watches from Vancouver and Sweden; Italian socks and ties; wallets from Holland; locally made cologne, and so much more.

OUTLOOKS FOR MEN 534 Yates Street 250-384-2848 outlooksformen.com

Secrid Wallets, made in Holland, are designed with style and function. Choose from a wide selection of finishes and colours. RFID safe. Prices starting at $44.95.

Looking for something to cozy up your home for the holidays? Come see our wide selection of pillows and throws, lamps, rugs and more!

BESPOKE DESIGN 1844 Oak Bay Avenue 250-298-1105 bespokedesign.ca

FAN TAN HOME 541 Fisgard Street 250-382-4424 fantanvictoria.com

The Butchart Gardens 12-Month Pass The perfect holiday gift for the whole family!

Looking for a gift to be enjoyed year round? Give a 5-seasons experience from The Butchart Gardens, with an Adult, Youth or Child 12-Month Pass.

Adult only $60.50 THE BUTCHART GARDENS 250-652-4422 butchartgardens.com

Your favourite wines, from your favourite place. Make every moment special. For all your gathering and gifting, weâ&#x20AC;&#x2122;re offering free shipping within BC for the month of December.

BLUE GROUSE Call today 250-743-3834 or visit bluegrouse.ca @bluegrousewines

Who doesn’t love a great book under the tree? For the true crime book lover on your list, give Daryl Ashby’s riveting true story profiling the intellect next door who became Canada’s most wanted drug lord.

85 Grams: Art Williams — Drug Czar, $19.95 One gift card. 3,000 stores. 21 shopping centres.

It’s the perfect gift for everyone on your list.

MAYFAIR SHOPPING CENTRE 3147 Douglas Street 250-383-0541 mayfairshoppingcentre.com

Available at: Indigo in Mayfair Mall, Victoria Volume 1 Books in Duncan Salamander Books in Ladysmith Window Seat Books in Nanaimo E-book versions available online

This year, give the gift of nothing!

Relax the body and calm the mind floating effortlessly on the surface of skin-temperature water saturated with 1,200 pounds of Epsom salt.

Experience nothing in this unique light and soundproof environment.

FLOAT HOUSE VICTORIA (DOWNTOWN) 662 Herald Street 778-433-3166

FLOAT HOUSE WESTSHORE (LANGFORD) 106-2871 Jacklin Road 778-433-6655 floathousevictoria.com

Happy looks good on you. Share some holiday joy with the Elate Capsule Beauty Gift Box. Every Gift box sold helps women in need this season. Give Kind.

Find us online, at our studio in Bastion Square or at select partners in Victoria.

ELATE COSMETICS 18A Bastion Square elatecosmetics.ca

Give the gift of healthy food!

Eat better, feel better, live better. Help someone save time and effort with weekly meals delivered to their door. It’s healthy eating made easy.

WOLF MEAL PREP 250-217-6465 wolfmealprep.com

Give the gift of a lasting memory with a charming horse-drawn carriage ride. A unique experience for everyone on your list! Purchase gift certificates online.

TALLY-HO CARRIAGE TOURS 250-514-9257 tallyhotours.com

Share the gift of Cowichan Slow down and savour life with an unforgettable experience in Canada’s Provence. Experience the heart and soul of Cowichan with culinary delights and endless adventures.

TOURISM COWICHAN

Don’t just buy any ol’ pair of underwear. PULLIN has been producing quality men’s underwear for nearly 20 years.

We have the largest selection available in store and online.

tourismcowichan.com

MANGO’S 577 Johnson Street mangosvictoria.com

NEW! Heart and Sole Too Legwear and Necessities We’ve expanded!

Heart & Sole Too is the ultimate source for unique socks, hosiery, leggings and all those necessities you must have! Featuring our best-selling Zokki opaque tight from Tabbisocks!

Give the gift of elegance.

From single bottles of locally crafted wines, to a beautiful selection of gift baskets for everyone on your list, your gift is sure to stand out. Custom options available.

DEEP COVE WINERY 11195 Chalet Road, North Saanich deepcovewinery.ca

HEART & SOLE TOO 1032 Fort Street (across from Heart & Sole Shoes) 250-920-7653 heartandsoleshoes.ca

Market Bucks from Victoria Public Market The perfect stocking stuffer, teacher or hostess gift! Market Bucks can be used at any vendor in the Market, featuring local food producers, artisans, and specialty retail (including day vendors).

VICTORIA PUBLIC MARKET #6–1701 Douglas Street 778-433-2787 victoriapublicmarket.com

Style . Service . Selection Knits are wonderful for gift giving — like wrapping your loved ones in a warm hug.

HUGHES CLOTHING Sweeten up the holidays with Sugarfina, curated confections from around the world. These grown-up gummies are anything but ordinary, like their signature Dom Pérignoninfused Champagne Bears®.

designs for men & women 564 Yates Street 250-381-4405 hughesclothing.com

PHARMASAVE BROADMEAD Broadmead Village Shopping Center 310-777 Royal Oak Drive pharmasavebroadmead.com

IMAX Annual Pass — Now on Sale!

Warm Cookies. Delivered.

The 2019 Annual Pass includes great BIG films including the Great Bear Rainforest. See it and so much more with one small purchase — the IMAX Victoria Annual Pass.

Send the gift of warm cookies this holiday season! Place your order at thecookieguy.ca.

IMAX® Victoria

1122 Blanshard Street 778-430-4444

(Inside the Royal BC Museum) 675 Belleville Street 250-480-4887 imaxvictoria.com

THE COOKIE GUY

3551 Uptown Boulevard 778-430-4449

Get the results you desire in a fraction of the time with tailored Electro-Muscle Stimulation training.

Give the gift of Fit this holiday season.

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CHARGE FITNESS 1031 Fort Street 778-440-4111 chargefitness.ca

Glerups from Denmark.

Handcrafted from 100% pure, natural wool.

The best-fitting and most comfortable indoor footwear you will ever wear. $95 Give something creative this year!

HEART AND SOLE 1023 Fort Street 250-920-7653 heartandsoleshoes.ca

Our gourmet Cake Kits are a fun way to bring friends and family together in the kitchen, and they can be delivered right to their door!

Find details on our website.

ORIGIN BAKERY 1525 Pandora Avenue store.originbakery.com

Unique furnishings crafted and inspired by locally harvested lumber, Alternative Woodworks celebrates woodâ&#x20AC;&#x2122;s poetic beauty.

A variety of products are available online or by appointment for a naturally modern look.

ALTERNATIVE WOODWORKS 250-701-2771 alternativewoodworks.com

Express your heartfelt feelings with a gift from Poppies. Locally grown blooms and greenery abound in our holiday creations, each one custom made by our talented designers. Shop in person, by phone or on-line.

POPPIES FLORAL ART 800 Yates Street (inside The Atrium) 250-383-0743 poppiesfloralart.com

Be a Pizza Angel this holiday season!

Flying Squirrel is Victoria’s most exciting indoor family entertainment venue. Boasting 20,000 sq.ft. of heart pumping fun, there is something for everyone here. Experience it for yourself!

Gift cards available online or visit any Pizzeria Prima Strada. Wood-fired pizza, seasonal salads, house made gelato, local craft beer and wine.

FLYING SQUIRREL

230 Cook Street (Victoria) 1990 Fort Street (Victoria) 1400 Cowichan Bay Rd (Cobble Hill) pizzeriaprimastrada.com

PIZZERIA PRIMA STRADA

808 Viewfield Road, Esquimalt 604-902-1820 flyingsquirrelsports.ca

Look for the mural!

Everything you want for Christmas ...

Agendas • Calendars • Decorative papers • Cards • Gifts Rubber stamps • Leather-bound journals • Beautiful pens The Papery has it all — and so much more!

THE PAPERY IAN MORRIS 2010

669 Fort Street 250-382-1669 victoriapapery.ca

Give a great night out.

Secrid slim wallets — the perfect gift for her or him!

Custom designed in metal and leather. RFID protected.

Made in Holland. Starting at $44.99.

We offer gift certificates in any value and for any production. Give the gift of great theatre this holiday season!

TYPE A HOME

BELFRY THEATRE

Uptown Centre, Main Boulevard typeahome.ca

1291 Gladstone Avenue 250-385-6815 belfry.bc.ca

SHORT &SWEET IN PRAISE OF SHORTBREAD Mary Queen of Scots loved it and so does our food writer, who says this favourite holiday recipe, so often passed down through families’ generations like heirlooms, is really all about the butter.

By Cinda Chavich

For Susannah Ruth Bryan of Ruth & Dean, shortbread is the “perfect cookie.” She says the trick when making shortbread is practicing restraint and letting the ingredients speak for themselves.

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YAM MAGAZINE NOV/DEC 2018

PHOTOS BY BELLE WHITE/YAM MAGAZINE

S

hortbread is the cookie in my family, and the only cookie that’s imperative to serve alongside the butter tarts and fruitcake at holiday gatherings. It’s traditional Scottish shortbread, the Glaswegian kind my mother made, and her mother too. My mother, now the official shortbread baker in our family, still brings us a big tin of her snappy shortbread to devour when she visits over the Christmas season.

Shortbread is all about the butter — the shortening (a.k.a. fat) that makes this simple cookie “short” or especially crisp and crumbly.

My mother’s shortbread is a perfectly portable, utilitarian treat — pale squares, unadorned save for a punctured pattern made with the tines of a fork. Just three ingredients combine to create its simple, buttery goodness — sugar, butter, and flour — in the perfect, triedand-true ratio.

It’s the technique that makes my mom’s shortbread truly memorable. Soft butter, creamed well, and combined with sugar and flour, then quickly gathered into a ball (with her conveniently cold hands) and formed into a thick slab using the wide blade of a knife. It’s then cut and transferred to the cookie sheet, the fat fingers huddled tightly together to bake until firm and barely tinged with gold.

Though some recipes call for rolling shortbread dough and cutting the cookies into various shapes, that would be unheard of in my house — it’s over-handling that creates tough shortbread, says my wise mum. For cookies that are both firm and crumbly, the less manipulation the better.

The climate may be a factor in perfect shortbread too.

My mother decrees that shortbread must have good bite. There’s nothing worse than soft shortbread — God forbid you store your shortbread cookies together with something moist like fruitcake or tarts, and the cookies lose their snap.

Our Christmas cookie care package, arriving as it does from the cold, dry prairies, means excess moisture is never an issue. The name says it all — a “short” crisp cookie that always tastes beautifully buttery.

YAM MAGAZINE NOV/DEC 2018

49

The Scottish shortbread cookie is the original. It’s a holiday cookie, originally served in Scotland for Christmas and Hogmanay, the New Year’s Eve celebration.

KIRSTY BEGG/STOCKSY

treats like nutty little Mexican wedding cakes with ground pecans, Greek kourambiedes, softened with powdered sugar, and Viennese crescent cookies that combine both ground nuts and icing sugar for a tender bite. Germans make shortbread, or heidesand, with nutty browned butter and additions like candied ginger, orange and rosemary.

The Scandinavian piped or pressed spritz cookies get their tender texture from egg yolks and a splash of milk. For French sablés, a rolled butter cookie from Normandy, the sandy texture is created by the technique of cutting the cold butter into the flour and binding the cookie dough with egg yolks.

But the Scottish shortbread cookie is the original, and it’s the inspiration for all of these buttery sweets. It’s a holiday cookie, originally served in Scotland for Christmas and Hogmanay, the New Year’s Eve celebration.

The cookie’s shape is always simple — either thick fingers or large discs, the stiff dough pressed into pans or decorative molds to bake, then cut into wedges.

SHORTBREAD HISTORY According to lore, the origins of shortbread reach back to 12th-century Scotland, a “biscuit bread” first rolled from leftover scraps of bread dough. Even after the leavening was replaced by the luxury of expensive butter, and the “short” crumbly cookie became a treat reserved for holidays and other special occasions, the “bread” bit of the name stuck — apparently to avoid the tax on sweet biscuits.

Mary Queen of Scots is credited with adding her own twist to shortbread cookies — spices, nuts and candied citrus turned up in shortbread after her reign, and the cookies were pressed into round molds and cut into triangular 50

YAM MAGAZINE NOV/DEC 2018

“petticoat tails,” the way she liked them.

Though the first recipe for shortbread was published in a Scottish cookbook in 1736 and called for various ingredients, including yeast and eggs, by the mid-19th century, the recipe was pared down to its current combination of butter, sugar and flour (sometimes oat flour).

Queen Victoria loved Scotland — and Scottish shortbread — and Balmoral shortbread was reportedly served to her daily. In Lancashire, shortbread is still flavoured with caraway and coriander seed, while some U.K. versions have ginger, almonds and orange peel.

Beyond Scotland, shortbread-style butter cookies morphed around the globe to include

MODERN SHORTBREAD Today, shortbread comes in all shapes, sizes and flavours. On the Chatelaine website, there are 70 recipes for shortbread — lavender shortbread, shortbread icebox cookies with milk chocolate chunks, oatmeal shortbread bars, eggnog shortbread cookies, and pizza slice-shaped Italian shortbread. There are glacé cherry shortbread balls, Earl Grey tea shortbread recipes, even Skor bar shortbread and savoury jalapeño cheddar or Stilton rosemary shortbread.

You’ll find commercial shortbread imported from Scottish companies like Walkers and a variety of flavours from Vancouver’s Half Baked Cookie Company (think coconut, hazelnut, ginger cardamom, rosemary brown sugar and matcha green tea) at Whole Foods.

Ruth & Dean’s Susannah Ruth Bryan is, like me, a fan of her mom’s shortbread recipe. > Continued on page 52

Nutty Brown Sugar Shortbread This is a delicate rolled cookie with ground pecans and dark demerara sugar in the mix.

• 1 cup unsalted butter, at room temperature • 1/2 cup packed demerara sugar • 1 tsp pure vanilla • 1 cup chopped pecans • 2 cups all-purpose flour • Pinch of salt With an electric mixer, beat the butter and sugar until fluffy. Beat in the vanilla.

In a food processor, pulse the pecans until chopped fine. Add the flour and salt and whirl until the mixture is fairly fine and powdery.

Gradually add the flour mixture into the butter mixture and combine to form a smooth dough.

Dump the dough out onto a piece of plastic wrap and roll into a 2-inch round or square log. Refrigerate at least 3 hours or overnight.

When ready to bake, cut into 1/4–inch slices and arrange on parchment-lined cookie sheets, an inch or so apart. Bake at 300˚F for 20 to 30 minutes, until the cookies are lightly brown and firm.

Makes about 4 dozen cookies.

Orange Chocolate Shortbread This dark, chocolate cookie may be pressed into a round before baking, then cut into wedges (like the classic Petticoat Tails of old), or baked in a 9 x 13-inch pan.

Shortbread + Champagne You may think of shortbread as that cookie to have with a cuppa tea, and that is a classic combination, but shortbread is also nice with champagne.

It’s the dry palatecleansing spritz of a good bubbly that cuts the richness of the buttery

cookie. Any of the crisp Vancouver Island Charme De L’Ile bubblies would make a good foil for a shortbread cookie.

Or if you just want to double down on the decadence, serve your shortbread with creamy eggnog, laced with whisky or rum (I like the deVine Honey Shine too).

In fact, at The Courtney Room, the traditional

Unsworth Vineyards’ Charme De L’Ile

Breton shortbread is made with cultured Churn84 butter and Maldon salt, crisp and salty and served alongside their crème brûlée.

For Scottish New Year celebrations, shortbread is served with whisky, though I think the Honey Shine would be a nice afterdinner dram too.

HAPPY HOLIDAYS May your holidays be filled with the laughter of family and friends, creating memories you'll treasure for a lifetime.

• 1 cup unsalted butter, softened • 1/2 cup sugar • 2 tbsp finely grated orange rind • 2 cups all-purpose flour • 2 ounces bittersweet chocolate, melted and cooled slightly Using an electric mixer, beat the butter and sugar until fluffy. Mix in the orange rind. Slowly add the flour, beating to combine. Then drizzle in the warm chocolate and mix well.

Line your pan with parchment and press the dough into the pan. If using a round pan, choose a 10-inch springform, line with parchment and smooth the dough into the pan. You can then release the sides and slide the round onto a baking sheet, scoring it into thin wedges and decorating with a fork or wooden skewer before baking.

Bake at 300˚F for 40 to 45 minutes, until firm, then transfer to a rack to cool. If using a rectangular baking pan, cut the cookies into bars while still warm.

Makes 16 shortbread.

All of us at Coastal Community wish you the very best of the season.

Visit us at any Coastal Community branch, online at cccu.ca or call 1.888.741.1010.

YAM MAGAZINE NOV/DEC 2018

51

“Shortbread is really personal. It should snap on the exterior, and the interior should be buttery.”

SUSANNAH RUTH BRYAN, RUTH & DEAN

“Shortbread is really personal,” says Bryan.

“It should snap on the exterior, and the interior should be buttery.”

For the shop, Bryan’s shortbread is flavoured with orange blossom and zest, pressed into a pastry pan and cut into wedges. But it’s all about the best butter.

“I spend $9K on butter every year,” she laughs.

At Ottavio, baker Cam McCaw makes three kinds of shortbread — rounds studded with cranberries and pistachios, whipped lavenderscented shortbread, and piped rosettes of shortbread filled with chopped figs. He only works with premium 84 per cent New Zealand butter, essential for butter cookies and the laminated pastry for croissants.

“The biggest flavour component is the butter — but it’s also about the fat and water content,” says McCaw. “There’s an astonishing difference.”

“I buy 25-kilogram blocks, and use one and a half a week. I’ve used all kinds of butter. After

New Zealand, I like the butter from Belgium, Ireland and Arizona — Canadian butter falls dead last.”

IT’S ALL ABOUT THE BUTTER The best bakers select unsalted butter. It’s considered fresher and allows the salting of baking to taste.

The vast majority of butter you can buy today in Canada has a fat content of 80 per cent. But there’s a movement in the fine food world toward hand-churned, small-batch, artisan butters — rich, silky butters that attain a higher fat level of 84 per cent butter fat (the standard for butter in Europe).

You’ll pay at least twice the price for these higher-fat butters, but when you taste the premium butter from companies like PEI’s Cows Creamery, Ontario’s Churn84 or B.C.’s Golden Ears (grass-fed, 88 per cent butter fat), > Continued on page 54

Mom’s Classic Scottish Shortbread This is my mother’s (and grandmother’s) recipe for shortbread — small squares or short fingers that should snap, then crumble and melt in your mouth. The trick is to handle the mixture as minimally as possible. Warm hands or rolling can take your cookies from tender to tough, she says. You could use an electric mixer, but my mom is old school — everything is made by hand. This is exactly how she does it.

• 1 pound butter (soft, at room temperature) • 1 cup granulated sugar • 4 1/2 to 5 cups all-purpose flour Get out a large bowl and a wooden spoon.

Place the soft butter in the bowl, and “cream it really well,” using the wooden spoon. Gradually work in the sugar. Then gradually add the flour, beating by hand until “it’s coming away from the sides of the bowl.”

My mother says you must “get at least 4 1/2 cups of flour into the dough,” but add more flour if you can. The dough should be crumbly.

Dump the dough onto your work surface (onto a piece of parchment paper if you like) and “work it into a thick square” using a big knife. “You can’t touch it

52

YAM MAGAZINE NOV/DEC 2018

with your hands,” she says.

When you have a flat, even square, about 3/4–inch thick, cut into small squares or stubby rectangles, about 1 inch square or slightly larger.

Using a knife, lift the cookies onto a parchmentlined cookie sheet, and arrange close together, about 1/2 inch apart. (This helps to prevent spreading.

You may have to cut the cookies apart at the base when they’re done.) Poke each cookie with a fork.

Bake at 325˚F for 30 to 35 minutes, until the cookies are firm and barely golden on the bottom. They should not be brown — pale with just a tinge of gold on

We used Cinda’s mom’s classic shortbread recipe for our cover cookie tree.

the top edges.

Remove from the oven, cool partially then slide onto a rack to cool for at least 3 hours (shortbread improves in texture as it cools). Store in a cookie tin.

Makes about 60 pieces.

Breton Shortbread (Sable Breton)

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Chris Klassen, sous chef at The Courtney Room, says he learned to make this shortbread while working with a Scottish pastry chef in London, and passed on the inspiration to his pastry chef Yuka Watts. Breton Shortbread features the most important ingredients from that region, butter and sea salt, in this very short cookie, showcasing quality cultured butter.

• 2/3 cup butter (high butterfat, cultured butter like Churn84 or Golden Ears), at room temperature • 1 teaspoon Maldon salt • 1 cup + 7/8 cup all-purpose flour • 4 egg yolks • 1 cup granulated sugar • 1 egg for egg wash (whisk with fork with 1 tbsp of water) With an electric mixer, cream butter and salt on low speed until smooth. In a separate bowl, whisk yolks and sugar until pale and fluffy. Add yolks and sugar to butter, scrape down bowl and mix until just combined.

Stir together dry ingredients and add to the butter mixture. Mix until just combined. Do not over mix.

Flatten dough, wrap in plastic wrap and chill in refrigerator for 1 hour.

Roll cold dough out between 2 pieces of parchment paper, to about 2 cm (3/4 inch) thick.

Re-chill dough in refrigerator, cut dough into circles, rectangles or other shapes. At this stage, you can now freeze the cookies and bake from frozen as needed.

To bake, move cookies to a parchment-lined tray and score with the tines of a fork.

Brush lightly with egg wash and bake from frozen at 350˚F until golden (about 30 minutes in total).

FALL2018 5325 Cordova Bay Road 250-658-8499 sundaysnowflakes.com

NOTE: Restaurant chefs use a convection oven — time and temperature may vary for home ovens.

YAM MAGAZINE NOV/DEC 2018

53

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Scottish shortbread recipes are defined by the classic 3:2:1 ratio (by weight) of three parts flour, two parts butter, one part sugar. you may never go back to regular butter.

There’s a distinctive taste and texture in these higher-fat butters. Better too on a fresh baguette or in shortbread — with 10 to 20 per cent less water than standard commercial butters and a higher melting point. It simply makes the best butter cookies.

(If you’re using regular butter, a trick is to soften a pound, wrap it in cheesecloth and squeeze the excess water out.)

The ratio of fat to flour is important too.

Not enough flour, and the cookies will be greasy and chewy instead of crumbly and crisp.

Scottish shortbread recipes are defined by the classic 3:2:1 ratio (by weight) of three parts flour, two parts butter, one part sugar.

Though it would be heresy in my family, some shortbread bakers, seeking a softer result, swap out a quarter to a half a cup of the all-purpose flour for rice flour or cornstarch.

You can flavour any basic shortbread with spices (think cinnamon, nutmeg or cardamom), citrus zest, vanilla, or fresh minced rosemary, lavender or lemon thyme.

When making thicker shortbread fingers, the “docking” with a fork helps to allow steam to escape while baking for a crisp cookie.

Bryan bakes her shortbread at 350˚F, but if you like a drier cookie, start it in a hot 425˚F oven, turn the heat down to 300˚F immediately, and bake it longer “until barely brown on the cut edges.”

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Maida Heatter is the queen of cookies — at 102 the James Beard Hall of Fame inductee has baked, and given away, a lot of cookies.

She says it makes her happy.

It makes others happy too, she writes in her seminal cookie book, Maida Heatter’s Brand New Book of Great Cookies (published when she was 81!).

“I’ve had a few problems in my life, but what to do with cookies has never been one of them,” Heatter writes. “I give them away, and it is magic. It makes people happy, and that, in turn, makes me happy.”

I’m always happy to receive my mother’s gift of her perfect shortbread. Give it a whirl — and give it away. You’ll have the happiest holiday!

MEAT, CHEESE AND

Try our entertaining trays for the holidays.

Order in-store or online.

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This season, celebrate local!

THINK LOCAL WEEK is November 13 to 19.

A small shift in your spending creates a big impact for our local economy! Keep your dollars where you live, support your community and build an economy that works for everyone by choosing local first!

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Find local businesses, collect points and redeem them for discounts.

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Locally owned for 89 years, Robinson’s will help you find the perfect gift for anyone who loves the outdoors. From city streets to hiking trails, we’ve got you covered in comfort and style.

Robinson’s Outdoor Store 1307 Broad Street 250-385-3429 robinsonsoutdoors.com

All day. All year! Clean and understated appearance.

Classic wool felt winter slipper or comfy shoe.

Nomad Footwear 1205 Government Street 778-265-0650 nomadfootwear.ca Facebook and Instagram: nomadvic

Your locally owned source of all things eco to wear. Gift shop our selection of scarves and shawls for all genders in organic cotton, bamboo, modal, crueltyfree wool, boiled wool and cashmere. iT’S ONLY NATURAL CLOTHING, i.O.N 1312 Government Street 250-383-4367 ionclothing.ca

Whether shopping for gifts, entertaining family and friends or simply taking a break from it all, Spinnakers is where friends and families meet to share in the local bounty of our Island homeland.

Spinnakers Brewpub & GuestHouses 308 Catherine Street 250-386-2736 spinnakers.com

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Give the gift of ‘dining out’ this holiday season from the 10 Acres Family. Our three unique downtown restaurants offer something for everyone, serving local, sustainable and delicious food in friendly environments.

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Vancouver Island’s Office Outfitters with everything you need to make your space functional and personal.

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monk office 1200 Broad Street and locations across Vancouver Island 250-382-1615 hello@monk.ca monk.ca

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s k c a y H o li d a y H

MELANIE DEFAZIO/STOCKSY

2 5 Ea s

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MELANIE DEFAZIO/STOCKSY

BOOST THE JOY OF THE HOLIDAYS AND LESSEN THE HUSTLE AND BUSTLE WITH YAM’S FAVOURITE HOLIDAY HACKS FOR THE SEASON.

By Kerry Slavens

1 Pla n you r pla ylist

Start early to put your holiday playlists together.

Spotify is the favourite app for this — and for good reason. You can access everything from techno to songs your granny would love, and put together multiple curated selections (so your cocktail party guests aren’t forced to listen to “Rudolph the Red-Nosed Reindeer”). For ideas, see YAM’s holiday playlist in YAM Confidential on page 13.

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Sta rt with spa rkle

Get the party started right. Greet your guests at the door with a glass of prosecco or a nonalcoholic sparkling drink with a citrus twist.

Citrus is a proven mood enhancer — and starting guests off with a flute of the sparkly stuff will make them instantly feel welcome.

3

Get you r glow on

For easy yet beautiful Christmas decorations, fill a few hurricane jars with copper-wire fairy lights and small ornaments that didn’t make it

onto your tree. It’s such a simple way to get a glow on — and it’s perfect for families who don’t want to risk candles because of small children.

4

Fora ge for you r tree

5

Pla n a pea ce fu l ta ble

After one of the season’s wind storms, find a large branch (Beacon Hill Park or your local boulevard are the best places to look) and place it in a small bucket of water; put the bucket of water in a large pail of sand/soil to keep the branch steady and cover the base with a lovely wrap/pashmina. Add lights and a star and you’re all set — the perfect little tree.

If Uncle Bill and Grandma Dot always argue politics at your holiday dinner, and Grandpa can’t help criticizing Tristan’s tattoos, don’t leave anything to chance. Seat your dinner like a pro with handwritten place cards. Here’s an easy one: hot-glue two straight, clean twigs (2 to 3 inches long) together, insert a card (about business-card-sized) between them with the name of your guest handwritten on it, and add a sprig of rosemary or evergreen.

6

M a ke you r own wreath There’s nothing to get you more in the holiday spirit than making a wreath, surrounded by the scents and textures of the natural world. Thanks to the Horticulture Centre of the Pacific, you can learn how to create beautiful, decorative Christmas wreaths with evergreens, berries, cones and bows, all without the hassle of collecting materials and a messy clean up. Expert instructors will guide you through the basics, and you’ll end up with your own unique creation. Classes take place November 24 and 25, and December 1, 2, 8 and 9.

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7

Set the ta ble the night be fore

LUMINA/STOCKSY

Avoid last-minute stress by setting the table in advance. You’ll have time to finesse the details and you’ll have one less thing to worry about on the day itself.

8

Ta ke ca re of you

Soak in the season in a relaxing essential oil bath that includes frankincense, an amazing immune-booster said to be one of the gifts of the magi in the Christmas story. Here’s an easy bath soak recipe: Into one tablespoon of almond oil (or any oil of your choice), mix 5 drops frankincense, 3 drops vetiver and 8 drops lavender. Stir the mix into 1 cup sea salt or epsom salts, add to the bath water and relax.

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M a ke you r own ca rds

Tired of sending out store-bought cards? Learn to make your own line of holiday cards at McTavish Academy’s Stamping & Lino Block Holiday Cards Workshop ($60, all supplies included) on Wednesday, November 28 with printmaker Olivia Robinson. Learn how to carve your own stamps, mix inks and print on cards.

There’ll also be a variety of pre-cut stamps and blocks to print on your cards.

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Pu n ch bowls a re ba ck

Did you know punch comes from the Hindi word paantsch, which means “five”? This is because punch traditionally contains five ingredients: spirit, sugar, lemon, water, and tea or spices. The recipe was brought to England from India in the 17th century by mariners and British East India Company employees.

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Go for a great ice brea ker

12

A nickle for you r gifts

This silly search game (great for Secret Santa games) was popular during the Victorian era. Designate one room for the game, and assign each player a yarn color. Tie one end of a spool of yarn to each gift — blue yarn to one player’s gift, yellow yarn to another and so on. Unwind the yarn as you zigzag across the room, trailing it under chairs and tables, anywhere you can. Make it as hard as possible for guests to follow their yarn through a “cobweb” of different colors to find a present.

With lots of gifts to wrap, it’s frustrating to continually “lose” the end of your Scotch tape.

Remedy this by sticking a nickle on the end of your tape when you are done wrapping a gift.

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Get h a ppy with holly Holly grows everywhere in Victoria, so go out foraging.

Come home and fill up pretty vessels with water, add holly and top with floating candles.

It’s an easy, festive way to light up your home — the more the better!

tip!

Wear gardening gloves when snipping holly — the leaves are sharp!

Y AM

a St a f f H

cks

“Lately, my hostess gift has been what I call ‘the morning-after breakfast.’

It includes house-made granola from Patisserie Daniel, a large container of Tree Island Yogurt along with a pint of lovely berries. Tissue your items and place in a beautiful gift bag with ribbon.” — Cynthia Hanischuk

14

“A ready-to-bake pot pie from The Victoria Pie Co. is a holiday life-saver. It’s our new Christmas Eve tradition and makes for a delicious, easy meal before the more labour-intensive turkey feast the next day. I even bring one when visiting family in Vancouver so I can provide a meal without taking over the kitchen.” — Athena McKenzie “To cut down on the stress of dealing with crowded airports, snowstorms and the general hectic atmosphere of the holidays, my family just celebrates Christmas when we are all together, whenever and wherever that is.” — Deana Brown

“Instead of stressing about multiple smaller gifts, my husband and I buy a gift together — usually a piece of art or something for our home. It beautifies our space and also serves as a happy memory all year long!”

— Janice Hildybrant

Cater the ma i n cou rse

You can handle an appetizer spread and dessert on your own, but leave the heavy lifting to the pros.

Many local catering companies and hotels are here to help, from Toque Catering to the Empress and more. Do order well in advance of the big day.

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Crisp u p those Ha n u kk a h latke s

15

To get extra crisp in your favourite latke recipe, grate russet potatoes into a bowl of ice-cold water. After grating, remove potatoes from the ice bath and ring out the extra water with a clean dish towel — but don’t empty out the ice water. Wait 20 minutes, and a thick layer of starch will have appeared at the bottom of the bowl.

Pour out the water carefully, leaving the starch at the bottom, then mix the starch back into your grated potatoes.

Ea se the pre-holida y pre ssu re If the kids are simply bursting with excitement, ease up the pressure at Oaklands Community Centre Pancake Breakfast with Santa on Saturday, December 15 (9 to 11 am). There’ll be face painting, crafts, a sing-a-long — and a visit from Mr. Claus! Each child will receive a gift from Santa. By registration only; tickets are $6 per person (children under one are free).

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Sign atu re cockta il Rather than stocking a full bar this holiday season, serve up a signature cocktail along with beer and wine. All you need is a cocktail shaker, ice, some lovely glasses, and a festive garnish.

Mince meat Martini Save some of your mincemeat tart filling to create a simple holiday syrup, perfect for this seasonal martini.

Pour the dark rum, mincemeat syrup and apple cider into a cocktail shaker. Add ice and shake well.

Strain the mixture into a chilled martini glass or coupe. Finish by floating the whipping cream on top and sprinkling with cinnamon. (To float cream, gently pour the cream over the back of a spoon, holding it just above the surface of the drink.) *Mincemeat Syrup: Add 1 cup sugar, 1 cup water and 1/3 cup mincemeat to a saucepan and bring to a boil.

Remove from heat, cool and strain into a glass jar.

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YAM MAGAZINE NOV/DEC 2018

JONATHAN GREGSON/STOCKFOOD

• 1/4 cup dark rum • 1 tbsp mincemeat syrup* • 1/4 cup pressed apple cider • Whipping or heavy cream • Cinnamon

18 Pa u se to thi n k of others Join Threshold Housing Society for a Winter Carnival in Bastion Square on December 1 from 1:30 to 4:30 pm. There will be live music, hot chocolate, Santa Claus and Christmas-themed activities for all ages, all in support of helping vulnerable youth in our community.

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Convenient a n d cool

You know those big rolls of butcher paper — the kind you eat seafood on? Why not use it for your hors d’oeuvres table? (For fun, use a marker to hand-write the names of the appies right on the butcher paper so guests will know what each one is called).

For a rustic long-table effect at dinner, you can even use butcher paper as a substitute tablecloth. Dress it up with berries, seasonal greenery and candles and you’re good to go. And if you have kids, bring out the crayons! Plus, clean up is easy at the end of the night.

20

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Frozen a n d fa st

DISSOLVE

No time to bake? Make frozen desserts (all made in a springform pan). Think eggnog ice cream with a gingersnap crust or chocolate peppermint ice cream with a chocolate wafer crust — or come up with your own concoction! Ginger snaps, chocolate wafers and shortbread all make good crusts. Add your choice of ice cream with a bit of whipped cream, then fill, freeze and garnish. These can be made in advance.

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a St a f f H

cks

“One year, when the kids were young, I decided I wanted Christmas morning photos of them in nice PJs, so on Christmas Eve we all received new pajamas from Santa’s elves! We always went to Mass early Christmas Eve, and when we got back home there were the presents by the fireplace! The kids loved it and to this day they still look forward to new PJs from Santa’s elves. By the way, they are now 23, 27 and 29.”

“Instead of buying each other trinkets for your next Secret Santa Gift Exchange, why not ask each guest to choose or make a card and write something nice in it about the person whose name they draw? When guests arrive, gather the cards in a pretty bowl or jar, then watch their faces light up as each note is read.”

— Belle White

“Each year we invite a few non-Jewish families to our home for a meal and to celebrate the lighting of the menorah. My husband, who is Jewish and quite funny, tells the story of the Hanukkah miracle — an allegory for hope and grit. The kids get a lesson in perseverance — and how to play with fire!” — Susan Hollis

— Sharon Davies ROBP_Green_Burial_YAM_Half_Island_Bike_X1a.pdf

1

2017-07-19

“Appetizers can be fussy to put together at the last minute, so make anything that freezes well, such as sausage rolls, ahead of time. Thaw before the party and add a garnish. This leaves you time to make the more complex appies with less stress.” — Georgina Camilleri

1:21 PM

21 Start your (sou p) stock early

Green Ride

Just after carving your turkey, place the carcass in a roaster with water, then add six stalks of celery, five carrots, two large onions (halved with skins on), 20 peppercorns (slightly broken), three bay leaves and optional dill. Put in the oven to start your turkey stock while having Christmas dinner. How easy is that? You can prepare the ingredients a day or so before cooking the turkey, so this is nofuss, and — bonus! — it also helps to clean the roaster.

Green Energy

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C

Dinner ta ble details

M

Y

CM

A sprig of greenery on a folded napkin, a cinnamon stick as a cocktail swizzle, rustic twine wrapped around party favours — these ideas are simple and fast, but they send a big message: your hosts care about the details.

MY

CY

CMY

K

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YAM MAGAZINE NOV/DEC 2018

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Trim your to-do list before you trim the tree Before you finalize your to-do list, the bloggers at Simple as That suggest asking, “Will this create meaningful memories?” and, “Will this add to the peace of the season or take away from it?”

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24

Sa y it with ribbon

Good quality ribbon elevates the experience of opening gifts and means you don’t need to splurge on expensive wrapping paper. Instead, turn to newspaper roll ends, butcher paper or burlap. Your ribbon will steal the show.

25

Bea utify the ice bu cket Freeze eucalyptus leaves, cranberries and pomegranate seeds and you have yourself a pretty and aromatic ice bucket. But remember, this ice isn’t for eating or to put in drinks — eucalyptus is decorative only.

* To redeem for this offer you must present this advertisement upon completion of your financial review conversation with a Scotiabank Investment Specialist on or before November 30, 2018. Upon completion of the review, you will receive a special offer code and a reward code to redeem from your choice of The Ultimate Dining® E-Promo Card, Indigo® E-Promo Card, Esso ™ E-Gift Card or Cineplex® E-Gift Card at www.scotiabank.com/reviewreward. A valid email address is required in order to receive the E-Promo or E-Gift Card. E-Promo Cards are valid for 90 days after activation. E-Gift Cards do not expire. No purchase required. Maximum one offer per customer. Offer is non-transferable and cannot be duplicated. ®* Registered trademarks of The Bank of Nova Scotia, used under licence. Scotiabank includes The Bank of Nova Scotia and its subsidiaries and affiliates, including Scotia Securities Inc. As used in this document, “Investment Specialist and Financial Planner”, “Scotiabank Investment Specialist” and “Financial Planner and Investment Specialist” refers to a Scotia Securities Inc. mutual fund representative or, in Quebec, a Group Savings Plan Dealer Representative who is also registered in the category of Financial Planner.

Scotia Securities Inc. is a member of the Mutual Fund Dealers Association. ®/™Trademarks of Cara Operations Limited and its affiliates. Indigo, Chapters and Coles are registered trademarks of Indigo Books & Music Inc. ™/® Cineplex Entertainment LP or used under license. Esso is a trademark of Imperial Oil Limited. Imperial Oil, licensee. Imperial Oil is not a sponsor or co-sponsor of this promotion. Indigo Books & Music is not affiliated, sponsoring or endorsing the contest or any Scotiabank products or services.

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YAM MAGAZINE NOV/DEC 2018

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e m o H y p p a AH

BY DESIGN

LUMINA/STOCKSY

By Athena McKenzie

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YAM MAGAZINE NOV/DEC 2018

YAM explores how to create a living space that calms, heals and nourishes — and invites happiness.

E

very year around the holidays, I cover my bed with a hand-knit afghan my Nan gave me almost three decades ago. Made from wool scraps from her knitting projects, it features a vibrant rainbow of contrasting stripes in pink, yellow, green and blue, all bound in a deep black border.

While it does not really suit any of my décor, its riot of colour never ceases to “spark joy,” to borrow a term from author Marie Kondo.

Finding happiness in a blanket might seem a childish thing, but sometimes it is the small things that make a person joyful. As Victoria Harrison argues in her recent book Happy by Design, “wealth, power and prestige might bring us a shortterm boost, but often it is the simple pleasures in life that can bring the greatest level of peace and happiness.”

With stress, anxiety and burnout seemingly on the rise, Harrison wanted to discover if we could actively improve our health and well-being simply by focusing on and nurturing moments of domestic contentment in the way we design our living spaces. Ultimately, she wanted to answer one simple question: Can our home make us happier?

From talking to experts — a NASA scientist on the oxygenating benefits of houseplants, for example — Harrison started from the basics, building a “Happy Home Program,” with the aim of helping everyone create a living space that calms heals, and nourishes.

Whether you follow every step or use bits of the advice for a quick hit of happiness, the tips and inspiration in Harrison’s book can shift the way you think about home and its impact on your mood and mental well-being.

DECORATE WITH PLANTS While happiness often seems elusive, there are a whole lot of things we can do to increase our well-being. And Harrison argues that one of the easiest ways to boost health and happiness levels inside your home is to embrace houseplants.

What can houseplants do for you? Harrison looked to NASA and the research done by Dr. Bill Wolverton and his team on the Clean Air Study that was undertaken to tackle sick building syndrome, which occurs in modern structures that are sealed too well, allowing the off-gassing from carpets, furniture and cleaning products to build up.

NASA discovered that the best way to treat your indoor air to a detox is simply to bring in hard-working houseplants.

“Research shows that just being in the presence of plants helps to reduce stress, lower blood pressure and, in work environments, increase worker productivity,” Wolverton explains to Harrison. “Plants also remove airborne volatile organic chemicals (VOCs) and particulate matter.”

Beyond that wondrous service, your houseplants could also be giving you a natural mood boost. “They emit negative ions,” says Dr. Wolverton, “which not only help reduce airborne microorganisms, but give us a euphoric feeling.”

From creating clusters and vignettes to dotting them along bookshelves (my method of choice) to hanging them from the shower rail to suspending them from the ceiling, decorating with houseplants is an easy way to bring in the outdoors and an easy step on a Happy House program — one I’m happy to embrace.

Put wellbeing at the heart of your home with this collection of simple, practical ideas for transforming your living spaces, large or small. grow your own fresh air decorate with the happiest colour tidy your way to happiness and much more...

UK £12.99 ISBN 978-1-912023-56-1

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‘I believe it ’s possible to create a happy, uplifting home that looks after you from morning to night, and even when you’re asleep.’

pp Haby y

Design How to create a home that boosts your health & happiness Victoria Harrison

In Happy By Design, writer and stylist Victoria Harrison shares simple and practical ideas to put well-being and happiness at the heart of your home's design and décor.

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YAM MAGAZINE NOV/DEC 2018

67

“Our best wishes to you and your family for a Holiday Season that brings you laughter, love and joy.”

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YAM MAGAZINE NOV/DEC 2018

“Your home should be a place of rest, to recharge your battery and renew your sense of peace. It’s amazing the transformation that people undergo once their space is in order.”

Personally, I’ll be investing in a heartier option (translation: less killable) such as the leafy Lady Palm, a powerhouse at removing toxins.

TIDY HOME = HAPPY HEART There’s been much made lately of the idea that an uncluttered space can improve one’s well-being. Look no further than the craze started with Marie Kondo’s The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing. Harrison’s own book dedicates an entire chapter to tidying your home for happiness, including the top habits of tidy people, easy things to get rid of to reduce untidiness, and how to tackle clutter hotspots, such as the entryway, the kitchen counter and bedside table.

Local professional home organizer Jaclynn Soet of The Happy Nest has seen firsthand how decluttering and tidying can make a tremendous difference to one’s happiness. She points to a client who reclaimed her basement suite, which had become unusable due to all the junk stored in the space.

“She checked in with her emotional needs when deciding how to use the space,” Soet says.

“She wanted a place for company to stay, a hang-out zone for her kids, so she knows where they are, and a bright happy space to do puzzles. Some things needed to be incorporated for sentimental reasons, including a wing chair purchased when she first got married, special books, family photos and art purchased by her teenage daughter on her first trip without her parents.”

In working on the space, Soet saw the homeowner through a lot of emotional work, as she moved from feeling shame about the clutter to discovering joy in finding and expressing her own personal sense of style.

“Your home should be a place of rest, to recharge your battery and renew your sense of peace,” Soet says. “It’s amazing the transformation that people undergo once their space is in order. It radiates out to touch other parts of their lives, giving them more confidence and even improving their social interactions.”

While it may seem obvious that a tidy home can make us happier, it can be an elusive goal.

Small, achievable steps may be the answer. In Happy By Design, Harrison points to a study

top 5 happy-making houseplants Here are some of the top performing houseplants, as identified by NASAâ&#x20AC;&#x2122;s study.

Rubber plant

Sturdier than more delicate palms, this hardy plant can tolerate cool and shade.

Lady palm

A powerhouse at removing indoor air toxins, this leafy option is low maintenance and ideal for first-time plant owners.

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Boston fern

This pretty, frilly plant needs sun and regular misting but it's a champion at air toxin removal.

English ivy

Draped elegantly from shelves or from a hanging planter, this plant delivers a decorative touch with its air detoxifying power.

Ficus alii

Perfect for the sunny spots in your home, this tropical stunner purifies your indoor air.

Adapted from Happy

by Design by Victoria Harrison

YAM MAGAZINE NOV/DEC 2018

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DELIGHTFULL

in the British Journal of Sports Medicine that showed cleaning your home vigorously for 20 minutes nonstop once a week can improve levels of anxiety, distress or depression. This is something I’ve experienced personally: that feeling of contentment from cleared surfaces and knowing everything is in its place. My partner knows that Saturday mornings are dedicating to “puttering,” when it’s time to get it done.

COLOUR THEORY Another key to Harrison’s Happy Home Program is how to decorate with colour.

According to research by the University of Manchester, when it comes to colours that make us feel happy, yellow is the winner (with grey at the other end of the spectrum). This doesn’t mean you need to paint all of your walls with liquid sunshine. As Harrison makes clear, small changes can have a big impact when it comes to yellow. Feel free to add a dramatic statement wall in a bold buttercup, but there are more subtle steps one can take to add this mood-boosting hue.

An easy way to bring a soft, sunny glow to your space is to line the inside of a lampshade with a heat-resistant fabric in a warm yellow tone. A yellow-toned light bulb is another way to add a golden-hued light. You can even add it through décor pieces.

“Yellow is a wonderful highlight colour,”

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Harrison writes. “It works well to draw attention to a piece of statement furniture.”

Other ways to add a splash of yellow include rugs and textiles, artwork and florals.

Harrison is also quick to point out that one shouldn’t abandon grey, one of the more popular colours with interior decorators of late. If you’re doing the Happy Home Program and want to use grey, try for warmer-hued tones as cold greys can feel gritty and industrial.

Give your kitchen cabinets a sunny makeover with a coat of lemony yellow paint — yellow works wonderfully with a crisp white trim.

For Soet, colour can be very personal. She believes it’s more important to pick a hue that speaks to you and introduce pops through your space.

“Just catching a glimpse of your favourite colour can make a real difference in your mood,” Soet says.

If I had to choose, I’d say blue is my happy colour. It fills me with a sense of calm. I’ve realized my bedroom has little of this favourite hue, and I’m resolved to adding some of this relaxing shade — an action that fits into another Happy Home Program step: “Unlocking the Secret to a Good Night’s Sleep.”

By shifting the way we think about our spaces — from the colours we use to the way we set up our bedrooms to taking back time from our smartphones by increasing the opportunities to unplug — and incorporating elements that we know bring us joy, one can create an uplifting home, a refuge from the stresses of modern life.

While the take-aways are many, the true power of Harrison’s book is its conclusion: “It’s the simple things in life that have the power to bring us the most happiness.”

Wrapped up in my Nan’s wooly blanket, I know this in my heart to be true.

local tip!

Pick up a holiday entertaining cheese platter at The Farmer’s Daughter

1

Sidney

The Heart of Christmas!

2

3

1 Carol singers stroll the town from 1 to 4pm, Dec 1-23 2 Look out for the various gingerbread houses around Sidney 3 Sidney offers a hometown holiday shopping experience

4

4 Enjoy a carriage ride from 12 to 4pm for only $40 per carriage Dec 1 to 23 5 Attend the Annual Open House, Friday Nov 30 from 5 to 8:30pm

5

THE HOLIDAYS ARE JUST AROUND THE CORNER. So why not give yourself a head start and toss in a bit of holiday sparkle by enjoying the warm, welcoming Merchants Open House put on by Sidney businesses on Friday, November 30 from 5:00 to 8:30pm.

During this annual event, merchants welcome shoppers not only with a wide selection of beautifully made goods and great service, but also with special holiday treats and tasty drinks.

Sidney looks spectacular at this time of year. Check out the beautiful shop windows, bright and sparkling. Merchants pull out all the stops at this special time of the year, so enjoy a bit of holiday magic as you stroll around town with a warm drink and friends or family.

Enjoy traditional carolers who will stroll the streets of Sidney during the Merchants Open House, capturing the warmth of a hometown Christmas and singing seasonal favourites.

The carolers will also perform on Saturdays and Sundays, December 1 to 23, from 1:00 to 4:00pm.

Between 5:00 and 8:30pm

also during the Merchants Open House, you can take pleasure in a free carriage tour through downtown Sidney. Offered on a first come/first served basis, this is a charming way to begin the holiday season. The carriage tours also will be available on Saturdays and Sundays between December 1 and 23, from 12:00 to 4:00pm at a minimal cost of only $40 per carriage. Each carriage seats up to six.

The tours fill up quickly, so please book as soon as possible: 250-893-0093.

Adding to the holiday spirit, you can win a little magic, just by making a purchase at a participating Sidney merchant between November 30 (starting at 5:00pm) and December 23.

The Sidney BIA is pleased to announce a special “scratch and win” promotion with outstanding prizes that include a night at the Sidney Pier Hotel, spa treatments, restaurant and cafe vouchers and many, many more. Yet another reason to enjoy the holiday season in Sidney!

So dream a little dream in Sidney this holiday season, where there is truly something for everyone!

Check out sidneybia.ca for additional details including information on the gingerbread house scavenger hunt.

local tip!

Be sure to check out the Annual Sidney Merchants Open House on Nov 30 5-8:30pm @exploresidney

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HOME&LIFESTYLE

THE FAMILY MANOR This West Saanich stunner evolves with its family, making it a masterpiece in progress.

By Danielle Pope

A

This home’s great room was a selling feature for Chris and Anne Tetley. The couple envisioned Christmas trees, holidays and family gatherings in this custom-built space.

However, transforming its colours from acorn squash to muted tones was an essential step in making it their own. The walls are done with Benjamin Moore’s Grey Owl to complement the light palette, and the living room fireplace adds modern flare with patterned one-inch marble hexagon tiles from Decora Tile. The pre-existing black candelabra chandelier draws high contrast and elegance to the space.

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TONY COLANGELO

nne and Chris Tetley had dreamed of finding a home in West Saanich.

They wanted room to grow a family and connect with nature — a place where they could garden and play, amidst their busy lives. So when a custom-built home in their preferred area came up for sale, they knew they had to jump on it.

The property had everything they’d dreamed of: a gorgeous house, acreage, a small creek, room for a family, even space to expand a home office. Of course, the timing couldn’t have been worse — it was 2014, and the couple had just become parents to a set of twins. Between new jobs, parental leaves and managing two babies, moving was the last thing they were prepared to do. But a home like this was a diamond find, so with the twins only a couple of weeks old, move they did.

Fast forward just over a year, and the Tetleys were ready to put a stamp on their dream home.

They loved the unique structure of the house and the expansive backyard, but they had visions of repainting the pumpkin-coloured walls and addressing spatial issues — like the bump-out bar that disconnected the dining area. With Anne now pregnant with the couple’s third child, however, time and resources were even tighter. But thanks to a single pillow, they would find what they needed.

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“What I love about a project like this is that it shows you don’t have to take on the whole house at once — you can work at a pace that make sense for you.”

TONY COLANGELO

Anne had long wanted to refurbish the sitting area in the great room to create a cozy space for her and the kids to read, but she could never quite get to it. Finally, the couple enlisted the help of nearby designer Lana Lounsbury. Lounsbury brought in a choice pattern for a pillow, which Anne loved, and the project soon turned into a customized window bench. As the kids grew, Anne took on more projects herself, repainting the master bedroom and then, painstakingly, the great room. But when a colour choice went awry, she again sought Lounsbury’s help. This time, the projects blossomed.

“I warn my clients, you might start adjusting furniture and end up with a full-scale renovation on your hands,” says Lounsbury with a laugh. “What I love about a project like this is that it shows you don’t have to take on the whole house at once — you can work at a pace that make sense for you.”

With a mission to dedicate the lower level of the home entirely to the children, the unfinished basement was up next. The space was converted into three kids’ bedrooms, along with a custombuilt bunkbed in one, a downstairs living area, an exercise room

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JOSHUA LAWRENCE

The dining area was created with the Tetleyâ&#x20AC;&#x2122;s growing family in mind, with much of the preexisting design left in tact. The white pendant lamp was original to the house, and the family made use of the glass showcase and open feature wall to make space for sentimental treasures and photos. The harvest table dining set combines durability with modern style.

The kitchen was transformed from â&#x20AC;&#x153;squashâ&#x20AC;? to clean white with Benjamin Moore Acadia White for both the walls and the trim. The couple wanted to work with some pre-existing features, like the grey stone countertops and pewter finishes that adorned the space. An aged brass-finish light fixture by Hudson Valley Abrams was brought in to heighten the modern design element of the dining nook, and paired with a glossy oval pedestal table.

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JOSHUA LAWRENCE

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JOSHUA LAWRENCE

Left: The customized kids’ bathroom in the lower level of the home was entirely redone with an eye for playful patterns. Designer Lana Lounsbury says she was inspired by the couple’s willingness to take on bold motifs, so this room combines oversized herringbone wall tiles with small floor hexagons, all from Decora Tile. The muted grey tones keep this room linked with the rest of the home.

TONY COLANGELO

Below: The bright stairwell in the home felt like an unfinished space with plenty of potential, so Lounsbury approached this by adding a new runner in complementary tones that worked with the grey walls, and creating a wall niche to showcase artwork.

The space was finished with decorative vases to enhance the “grand” feel.

and personalized bathrooms. Anne says she’s still waiting to get to know her youngest’s personality before the design is complete, as each room is customized with the children’s preferences in mind.

Paul Hofmann, principal at Hofmann Construction, helped with the overhaul.

Structural beams had to be moved to accommodate the layout, but Hofmann was pleased with the result.

“We created a usable area that wasn’t there before,” says Hofmann. “In a perfect world, renovations might be done all at once, but when you’re living in a space, it can make more sense to complete it in sections.”

As the family started to understand how they used the space, more renovations followed.

Slowly, lighting throughout the house was upgraded with pot lamps and stylized pendants.

The bar was removed to open the dining area, and a breakfast nook was created to catch the sun. The mudroom was refinished and outfitted with cupboards that would allow for kids to tumble in and out of the house, and the entryway office was converted into an elegant home business studio for Chris, with Caesarstone countertops and a white gloss tile backsplash to create a clean aesthetic.

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TONY COLANGELO

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YAM MAGAZINE NOV/DEC 2018

wanted to keep it for the kids to learn on, the instrument stood out awkwardly in the space.

Lounsbury had the perfect solution: paint it a striking shade of teal. The result was a masterpiece.

“Until the reno, it felt like we were living in someone else’s house, but as soon as the colours changed, it was ours,” says Anne. “With three kids, we don’t have time to do these things ourselves. Lana really understands our vision, so now we look forward to each project.”

While there is still plenty on the to-do list, from renovating the master bath to landscaping, both Anne and Chris appreciate having a workin-progress approach to their home.

“It’s fun having something on the go,” says Chris. “We’ve let this home adapt to fit our family as we discover how we live in it. I’m excited to see how that keeps evolving.”

Next summer, the family will have another update to the property: a pool with a pool house — something that’s been on both kids’ and parents’ wish list. Down the road, the Tetleys hope to convert the garage into a larger office for Chris, with more to come after that.

“Our dream is to be the home that all the kids want to come over to, so that we can be in their lives as much as possible,” says Anne. “We love puttering and working outside and having projects we can do together as a family.”

TONY COLANGELO

Small details throughout the house brought in design flair and allowed the designer and homeowners the space to play with patterned inspiration, like the Decora marble hexagon tile in the living room fireplace, and the Thibaut “Little Leaf” pink bedroom wallpaper in the daughter’s room.

“The house was already beautiful, so we’ve kept everything we could and updated the rest,” Lounsbury says. “Anne and Chris aren’t afraid of patterns, so we’ve had fun creating a modern look.”

One unusual update involved a family heirloom — an old piano that didn’t fit with the house’s motifs. While Anne and Chris

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Above left: The home office was fully renovated, doubling as a space for Chris’s private practice. To create a bright and clean esthetic, the room paired Benjamin Moore’s Grey Owl wall paint with a white gloss tile backsplash in Rainfall from Tierra Sol, and Caesarstone countertops in Pure White.

White upper cabinetry sharply contrasts the lower cabinets and adjacent storage unit done in Benjamin Moore Space Black.

Above: The living room piano was a family treasure, but one that stood out from the home’s design — until Lounsbury suggested a colourful refurbishment. The instrument was repainted with Benjamin Moore’s Antique Glass, making it as playful as it is fitting with the rest of the home’s calming colour palette.

Buying a home is probably one of the biggest financial transactions you’ll make in your life. Get expert help from your Victoria Realtor, then enjoy your space.

Get started at vreb.org YAM MAGAZINE NOV/DEC 2018

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Your Holiday Gift Solutions are All Downtown How do you find the perfect gift for that nutty bestie of yours? Or your discerningly distinguished daddy-o who already owns the most state-of-the-art gadgets? For the ever excitable and ecologically-minded gal who really “doesn’t want anything” … but who’d never turn down a

gift certificate for a massage, a heartwarming crystal, or a little something to soothe the soul?

What about your mate who prefers experiences like discovering new eateries and breweries to gadgets and gizmos? While still having time to surprise the one you love most… You!

EASY: Downtown Victoria’s got you covered. Gifting shouldn’t be a chore!

Head downtown and enjoy perusing the 1500+ businesses we have to offer. It’s easy (and FUN!) to find that unique gift or experience for each person on your list.

ONE-OF-A-KIND HOLIDAY FIND? MEMORABLE MOMENT? Share it and tag @downtownvictoria on FB! #downtownyyj #YourPlacetoBe #Joyful #YYJholidays

The gift of great food This holiday season, give the gift of food with a gift card. Visit one of our three unique eateries located in the Victoria Public Market — you’re guaranteed to find something to satisfy the most discerning taste buds.

What unites our three restaurants is our singular commitment to craft exceptional, sustainably produced food that simply tastes great! Also available for private events!

Clothing, accessories and local jewellery Endless possibilities from funky to contemporary, showcasing many Canadian designers.

Experience the Joy of Dressing!

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YO U R P L A C E TO B E

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On trend this season — the gift of personal options The best gifts of the season are those that offer catered experiences. From discovering Canadian-made fashion from Le Chateau or Chai fashions, to a date night sampling local inspired plates and signature cocktails at Earls Kitchen + Bar, to a day of pampering at Eco Chic AVEDA Salon & Spa or Cali Nails, to ‘lunch on you’ for a month at over 22 eateries.

We suggest a Bay Centre multistore gift card offering experiences for every personality and taste.

BAY CENTRE.

Bay Centre Multistore Gift Cards – valid at over 90 shops and services. Available at Guest Services.

BAY CENTRE 1150 Douglas Street | thebaycentre.ca

Experience tea time in style!

This Christmas, celebrate the moment over a cuppa and fanciful afternoon tea. Bring your loved ones together — it’s time to unwind in our stylish, modern setting with warm, attentive service and awardwinning, house-made eats. Voted #1 Afternoon Tea in Victoria by YAM magazine 2018; featured in New York Times, and proud recipient of TripAdvisor’s Certificate of Excellence since 2015. Gift cards available in store. Book online today; tables fill up fast!

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Visit our quaint chocolatiere today for an authentic chocolate experience!

CHOCOLAT – CHOCOLATIERE DE VICTORIA 703 Fort Street | 250-381-0131 Connect with us on Facebook & Instagram chocolatvictoria@gmail.com | chocolatvictoria.ca

Visit dvba.ca/getaround for deets on how to get to, from and around downtown.

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Get your 2018 Downtown Victoria Holiday Guide for a snapshot of the best, must-attend events this season.

JUST

Sing!

You don’t have to read music or even know how to sing. Choirs have expanded from their religious roots into a cultural renaissance, attracting anyone who wants to raise their voice in the spirit of harmony and song.

BELLE WHITE/YAM MAGAZINE

By Cormac O’Brien

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_____________________________

______________________________

____________________________

_____________________

_____________________________ ______________________________ The very fact that The Choir was asked to perform at this year’s Rifflandia — with the likes of StickyBudz and Blitzen Trapper — shows how choirs have gone from old-school to freshly cool.

______________________________

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“

L

et’s move on. Let’s sing.”

Marc Jenkins, musician and fulltime choir director, stands in front of 80 people at a rehearsal with The Choir. Wearing a graphic tee, jean shorts and a baseball cap inscribed with The Choir’s logo, he leads the group into their next song, bouncing up and down in time with the music. It’s been five weeks since the group last practiced, but you can’t tell.

The Choir is what’s known as a pop choir, named for their modern and often alternative repertoire. Instead of Handel, think Hozier.

Instead of Bach, think Bowie.

Jenkins was a manager at the Larsen Music retail store when the idea of organizing a community pop choir was raised in 2014.

He distinctly remembers the first rehearsal.

He and other organizers printed off 30 or so songbooks, pushed the racks of acoustic guitars and ukuleles to the walls and waited for a few dozen people to show up. Instead, 80 people showed up.

“I remember running around, so sweaty, handing out photocopies of the music,” Jenkins says. “We were totally overwhelmed.”

He had discovered one of Victoria’s secrets — people here crave choirs.

Four years later, The Choir has a waitlist of around 200 people (and that’s after Jenkins started a second choir, The Chorus, to try and cosm10142_2pg accommodate demand). Horz_Be Skin Smart_X1a.pdf

“It seems like there are more people singing. It feels like a movement.”

— MARC JENKINS, DIRECTOR, THE CHOIR

The Choir is a non-auditioned, community choir that sings all-original arrangements of pop, folk and indie music.

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The Choir’s membership is diverse, but most members tend to be either 30-to-40-year-old white-collar professionals or arts, education and health-care workers. At the rehearsal, members chat and giggle with one another like middle-school kids with trendy tattoos, mom jeans and Birkenstocks, but as soon as the piano starts, they quiet down, focus in and start harmonizing.

I spend time talking with Jenkins at Little June, a coffee shop located in the shadow of the Belfry Theatre, once the Emmanuel Baptist Church of Fernwood. It’s a fitting place to talk, because just as the Belfry went from pews to theatre performances, choirs have taken on their own shiny and secular transformation.

As choir director, Jenkins witnessed firsthand the cultural change choirs have gone through in recent years. They’re no longer just for groups of retirees who cram around an outof-tune piano in a church basement and sing hymns (although these choirs haven’t gone anywhere). Now, they’re vibrant, accessible and everywhere.

“It seems like there are more people singing,” Jenkins tells me. “It feels like a movement.”

And a survey released by Choral Canada and the Canada Council for the Arts in 2017 supports what he says. It found more Canadians were in choirs than there were on hockey teams (almost 50 per cent more, in fact).

Victoria is no exception to the rule. Choirs are springing up around the city like bike lanes, and they possess a variety that matches the city’s own diversity. Want to listen to a highquality chamber choir? There are five or six to choose from. More interested in a large-scale modern outfit? Try seven or eight.

IDENTITY THROUGH CONNECTION So much of the popularity explosion of choirs has to do with a level of accessibility that did not always exist. Now, for many newer choirs, you don’t even need to know how to read music. These choirs are non-auditioned, non-judgemental and attractive to a much larger group of people.

Anne Schaefer, a choir director and musician in Victoria, compares it to cycling.

Some people cycle professionally, but almost everybody can ride a bike.

“And we’re remembering that. Instead of making it exclusive, we’re now creating ways to make it totally inclusive,” Schaefer says.

While the idea of accessibility is growing, it’s not new. In Victoria, its champions are Siobhan Robinsong and Denis Donnelly.

For the last 20 years, Robinsong and Donnelly ran the Gettin’ Higher Choir, one of Victoria’s most popular choirs. They finished their tenure as directors this past year, but the 300-person, non-auditioned choir is among the oldest and most popular of its kind in Victoria, with a repertoire steeped mainly in the pair’s love of traditional folk tunes.

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YAM MAGAZINE NOV/DEC 2018

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BILL WEAVER

The Gettin’ Higher Choir — a non-auditioned choir with 300 members — is a “come as you are” choir that believes singing is a birthright even the shyest voices can enjoy.

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SUN JAN 27 | 7:30 PM

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Presented by Charles Ross The Force is strong with this one. Ross condenses all three beloved films into one hilarious production. onemanstarwars.com

SAT MAY 4 | 7:30 PM @UVicFarquhar

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Robinsong started directing choirs on Cortes Island, and when she came to Victoria in 1996, her friends encouraged her to tackle the lack of non-auditioned choirs. She focused on those who couldn’t read music and those who had been told from a young age that they couldn’t sing.

“I even put out, ‘If you’ve been told you can’t sing, please come out to this choir,’” Robinsong laughs. “I’d spent a lot of my life thinking that I was no good as a singer, and I had gotten over that and realized that whole idea was just nonsense — and that everybody can sing. That was the big difference.”

Choirs provide a protection for those lacking confidence in their voices, and the shared vulnerability makes for incredibly strong connections. There may be no better way to understand someone than by singing with them, Jenkins says.

“You might not even know the person you’re standing with,” he explains. “Sure, you might know their job. You might know if they have a kid or not. But you don’t really know them.

“But you’ve heard their voice sing proudly and strongly, sing weak with a quiver, sing wrong, sing beautifully, sing poorly, sing emotionally ragged. You’ve heard this wide range of emotions. So you really do know them.”

Jenkins is a student of Robinsong and Donnelly, having participated in the pair’s Community Choir Leadership Training program that they started in 2003. Over 100 choirs globally have benefitted by their directors learning from Robinsong and Donnelly. Once someone participates in the program, their choir joins Robinsong and Donnelly’s “Ubuntu Choirs Network,” named

“It’s such strong medicine.”

SIOBHAN ROBINSONG, CO-FOUNDER, GETTIN’ HIGHER CHOIR

for a South African term that means “I am because we are.”

(Robinsong wrote to Archbishop Desmond Tutu, from whom she’d heard the term, asking for his permission to use it. He replied in an email — now framed on Robinsong’s wall — saying it was a splendid notion.)

That idea of identity through connection — of a single entity made possible by a multitude of entities — befits choirs perfectly, and the choir members I speak to proudly and loudly proclaim its effects.

“You feel good,” says Kim Charlton, a member of The Choir who was waitlisted for two years before joining. “Even the days when I’ve had a really rough day at work, and I’m like, ‘Can I really find the energy to go?’ I’ll drag myself here. Ten minutes in, I’m revitalized and I go home with a smile on my face.”

Holly Allan, another Choir member, echoes the sentiment.

“It’s enriched my life. It’s made me a better person. I feel happier and brighter. I feel like I carry myself differently,” Allan tells me. “That’s such an incredible thing to get from The Choir that I didn’t think I was going to get.”

CHOIR CENTRAL There are a few reasons why Victoria itself might be such a hotbed for choirs.

For one, Victoria has plenty of artists and creative individuals, and plenty of performance and rehearsal spaces. Jenkins theorizes that because so few big concerts come to town, Victorians have to take the concerts into their own hands.

Brian Wismath, music director of several local choirs including the Linden Singers, thinks Victorians are passionate and entrepreneurial people; once they find a cause to commit themselves to, he says, they dive in wholeheartedly. This is so much the case, Wismath says, that he often has trouble making sure his choirs’ performances don’t conflict with the dozens of others around the city.

Whatever the reasons, nobody that I talked to sees choirs’ popularity as a fleeting trend — humans have sung for centuries and will continue to sing for centuries more, no matter what.

“It’s such strong medicine,” Robinsong says.

“I think it’s having its day [in] the way eating well is having its day. Are we going to go back to eating crap food? I don’t think so. We’ve learned something about that, that it’s healthier and makes us feel better. It’s the same with music. I think it’s here to stay.”

A Choir for you If you’re interested in joining a choir, your options have never been more plentiful. Some of these choirs have fees, and several are on a financial sliding scale.

Both The Choir and The Chorus, Marc Jenkins’s two choirs, are accepting waitlist signups on their respective websites (thechoiryyj. com and thechorusyyj. com). Jenkins also leads ALL TOGETHER NOW!, a drop-in choir that meets periodically to learn and perform songs over the course of the evening.

The Gettin’ Higher Choir (gettinhigherchoir. ca) will host new singer intake evenings on February 19, 20, 21, 26, 27 and 28.

Interested in singing in the daytime? Siobhan Robinsong’s new choir High Noon begins their winter-season session

orientation on January 8, and members can expect to sing anything from contemporary music to African freedom songs.

All sessions begin at 12 p.m.

The Collective (facebook.com/ TheCollectiveSings), run

by Anne Schaefer, and the Pandora Chorus (glennagarramone.com/ the-pandora-choruschoir), run by Glenna Garramone, are also

accepting members for January sessions. These pop choirs don’t require any previous experience.

If you’d prefer an auditioned choir, Brian Wismath’s Linden Singers tackles repertoire from the Renaissance to the 21st century. They are currently in the middle of a session, which runs from September to May/ June. More information can be found at lindensingers.com.

CAMERON KNOWLTON

Ted Woynillowicz joined the Gettin’ Higher Choir having no experience in singing at all.

“But after five years of singing in the choir, one can’t fathom what it would be like not singing,” he says.

Linden Singers

All I want for Christmas …

Independent and assisted living choices for today’s senior.

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Bette, Peninsula at Norgarden Resident

Picnics in the park, theatre and concert outings, gourmet meals, plus staying healthy and strong for life’s third act. I’ve earned it.

(Oh, and no more cooking and cleaning.)

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2290 Henry Ave. Sidney l 250.656.8827 l www.welcometopeninsula.ca YAM MAGAZINE NOV/DEC 2018

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SCENE

MAKING A STAND FOR STAND-UP Victoriaâ&#x20AC;&#x2122;s comedy scene has gone from ho-hum to happening thanks to some great gigs and a new breed of hilarious (and even home-grown) funny folks.

By David Lennam Photo by Jeffrey Bosdet

Comedian Chelsea Lou on the stage at Hecklers Bar and Grill, which hosts live comedy nights every Friday and Saturday.

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I

don’t recall the Victoria comedy scene being particularly fertile when I moved here 25 years ago. Locals were still talking about Beacon Hill, the soap opera series and the Five White Guys and Johnny “Bagpipes” Johnston.

The music scene, with venues like Harpo’s booking every band you wanted to see, captured the night.

Could’ve been I wasn’t paying close enough attention, but folks still considered Howie Mandel, using his nostrils to inflate a latex glove over his head, hilarious (ugh), and Sinbad ruled the microphone-in-frontof-the-brick-wall scene.

With a few exceptions, comics had not yet become the rock stars of their generation.

That all began to change about 11 years ago, not coincidentally, when Wes Borg moved to town. Something of an underground legend as part of the risqué sketch group Three Dead Trolls in a Baggie, Borg started producing and hosting the Phillips Comedy Nights and introducing an enthusiastic crop of young stand-ups to killing it … and bombing.

“I was honest,” admits Borg, “horribly, painfully honest. If someone died a horrible death, I wasn’t about to act like the audience had experienced something enjoyable. My covenant is with the people who paid to see the show. If you sucked, you’d better believe I’m going to score points off your failure to get the show back on track. And you only learn through failure, failure, failure. Nothing else will do.”

His tough love, his omnipresence at every gathering of comics, and his skill at wrangling venues and performers, ignited a clamour of talent and spaces for them to be funny in.

COMEDIC CRITICAL MASS “It seems to get bigger and better every year,” says Paul McKinnon, a comic and producer of comedy shows. “Better stuff and more of it. And it seems to finally have an audience. I think we’ve finally got to a critical mass.”

“I suggest to Paul McKinnon that perhaps comedy in Victoria is finally good enough to pay for,” counters Borg. “If a show is consistently funny it will develop an audience over time. It takes a while to set up shop, but one or two bad experiences can turn an audience off for good. Netflix is way easier to consume, and you don’t even have to wear pants.”

Fair enough. Victoria’s been more the butt of jokes than the incubator. Comedy clubs, ad-hoc stages and open mics have opened and shut. We’ve twice had a Yuk Yuks and twice lost it. For years, the old Tally-Ho was just about the only place you could see out-of-town comics on a regular basis. More recently it’s been Hecklers on the Gorge hosting touring pros and giving Victoria’s funniest a place to gig.

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GROWING GREAT COMEDIANS

“

MILOS TOSIC

Chelsea Lou is one of the new breed of homegrown comics garnering praise from her more seasoned peers (like Borg, McKinnon and Mike Delamont, the only local comic to sell out the McPherson).

She’s been honing her craft for five years, thankful to have been able to cut her teeth at the Ratfish open mic under promoter Mark Robertson.

“It needs to be stated that I don’t know what we’d all have done without him,” says Lou. “I started showing up at Ratfish and couldn’t stop … I had been a rabid stand-up fan since I was single-digit age.

I used to do Eddie Murphy or Carson routines for my parents’ friends like a real loser.”

The star/director/writer of All My Jokes Are About Me, Shiraz Higgins’ depressingly beautiful short film about comics, Chelsea Lou is fired up about what we’re cultivating.

“Victoria grows great comedians, and they vary stylistically which makes for really dynamic shows. I have so many favourites in town that I’ll drop everything to watch. So many others have gone on to do amazing things too; I can’t even begin to list them. A lot of Vic comics have moved on to Vancouver and are crushing it.”

I think we have a good chunk of comedians for a small town ... There's a ton of talent here. ­— Mike Delamont

2720 Mill Bay Rd (in Mill Bay Centre) 250.929.7860

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Like Katie-Ellen Humphries, Darcy Collins and Myles Anderson.

But keep an eye out on local stages for Sean Proudlove, Morgan Cranny, Shawn O’Hara and Shane Priestley to name a few of many.

These days it seems you can’t avoid the sound of a room full of laughter. There are amateur nights in clubs, bars, church halls, Legions. There are established comedy nights like Ratfish, Phillips at The Mint, The Select Show, The Mash, Thursday Night Comedy Pro-Am at St. Franks. There are more. And you can even make the scene by learning the craft from Kirsten Van Ritzen, a professional comedian who runs workshop classes.

“Comedy tends to self-correct itself, so when the scene gets too big, some rooms disappear, and when it gets too small then rooms start popping up,” offers Mike Delamont, the road warrior of homegrown funnymen, tallying 204 days on the road in 2018 doing 121 shows in 21 cities.

“I think we have a good chunk of comedians for a small town. Others have more, but I think Victoria certainly has its fair share. There’s a ton of talent here.”

Maybe it can be said that, in the pantheon of places that produce young stand-ups, Victoria certainly “punchlines” above its weight.

Get it? You can use that.

WHERE THE LAUGHS ARE

By David Lennam

HECKLERS BAR & GRILL (Friday and Saturday, 9 p.m. $14)

evoke drama drama evoke

As Mike Delamont explains, this is Victoria’s professional comedy club, featuring acts that tour across the continent, but always making stage time for a local young comedian or two. “They’re really smart and know who to hire and always put on a strong show.”

PHILLIPS COMEDY NIGHT AT THE MINT (Wednesday, 8 p.m. $7 online/$10 door) Low ceilings, a brick wall and a great restaurant. So popular it’s often sold out.

Host Morgan Cranny (whose stand-up is a must-see) books the show to keep it fresh with Victoria talent and regularly welcomes touring pros requesting spots when they’re in town. “We seem to have a dedicated fan base and yet there are new folks each week,” he says.

BLACK SHEEP COMEDY OPEN MIC AT LOGAN’S (Tuesday, 8 p.m. Free) Pre-booked hosts and feature acts plus open mic. Sign up is 7:30 p.m. Spots are three minutes. The vibe, says host Rosa Graham, is laid back and fun. “And we’ve had the headliners from Hecklers drop in to do guest spots.”

ST. FRANKS COMEDY PRO-AM (Thursdays, 8 p.m. $5) Laughs from hand-picked local talent amidst the anything-goes chaos of an open mic. Each week there are five sign-up spots available to new or established comedians.

Chelsea Lou calls it “a laid-back room and the crowd is a good mix of people, so a good place to work out new stuff.”

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THE MASH AT THE MINT (Monthly, $7 online/$10 door) A panel show featuring six comics on stage riffing on the news of the day in a sort-of contest format. “We don’t make the news, but we do make it fun,” says host and stand-up guy Drew Farrance.

THE SÜLT MINE AT SÜLT PIEROGI BAR (Monday, 8 p.m. $5) Headliners plus open mic: a dozen fiveminute spots for Victoria’s stand-ups to work out their new material. Sign up at 7:30 p.m.

LAUGHS ON TAP AT THE YATES STREET TAPHOUSE (Sunday, 8 p.m., free) Open mic spots are five minutes. Sign up at 7:30 p.m.

Visit our new fine writing pen centre!

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Soften your lines, not your

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YAM MAGAZINE NOV/DEC 2018

Expect sass and satire as hosts Pat Kelly and Peter Oldring take their live show on the road, with a mix of new and fan-favourite material from their award-winning CBC radio show, plus an audience improv section. It’s This is That’s last season on CBC Radio, so you definitely don’t want to miss this tour.

Rent is due Fans of the 90s rock musical have waited a long time to see this Tony-winning show, that ran 12 years on Broadway, on a local stage. The Victoria Operatic Society’s Rent, pretty much La Bohème under the shadow of HIV/AIDS, will get the blockbuster treatment.

McPherson Playhouse, November 23December 2, rmts.bc.ca

Sinatra Christmas Backed by a killer jazz quartet, Vancouver’s Dane Warren channels The Chairman of the Board in a holiday salute to the leader of the Rat Pack, ISAAC HAIG maybe the first real pop star, and a man of whom Gay Talese wrote, “It no longer matters what song he is singing, or who wrote the words — they are all his words, his sentiments; they are chapters from the lyrical novel of his life.”

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A Celtic Family Christmas Start the holidays with a festive concert featuring Canada’s first family of contemporary Celtic music. Fiery fiddle-playing duo Natalie MacMaster and Donnell Leahy (and their talented kids) present an evening of virtuoso performances, stepdancing and story. From holiday classics to Cape Breton folk, this event will kindle the spirit.

Alix Goolden Hall, November 23, ticketfly.com YAM MAGAZINE NOV/DEC 2018

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DO TELL

Life is beautiful

By Susan Hollis Photo by Jeffrey Bosdet

S

ome people might think it special to be born on Christmas Day, but Somalia-born Canadian Sharmarke Dubow takes it lightly.

“Unfortunately, I cannot walk on water,” he says with a laugh, gracefully folding his long limbs into a sunny window nook at Habit Coffee.

Still, it’s fitting that Dubow was born on a day that, for many people, represents togetherness. The former refugee is arguably the proudest Victorian ever, or at least the proudest Victorian this writer has ever met. And the boy who left Somalia on an overcrowded boat bound for Kenya has become a man with a resonance of voice and vision that made him an enthusiastic (and successful) candidate for city councillor in Victoria’s recent municipal election. “I’m a peacemaker,” he says, “but you can’t make peace unless you engage with everyone, so I’m interested in engagement.”

What’s your idea of perfect happiness?

Feeling comfortable, grounded and content and having human connection — this is what it’s about.

What’s your greatest fear?

My greatest fear is not knowing which land I will die on, and when.

What do you admire most in your friends?

Friendship is always transformative.

Every place I go, I find friends and keep old friendships. For me, what I admire is that I get to know a bit of myself in [each] new friend.

What trait you most deplore in others?

What I might find uncomfortable is gossip and backbiting. It’s not good for community building.

Which living person do you most admire?

I admire so many people. It’s not fair to say just one. Everyone has something really beautiful … by saying one person you limit me!

What’s your greatest extravagance?

Nature camping where you can hear the waves and be in this blessed land. I’m telling you, this place — it’s a piece of heaven.

Who or what is the greatest love of your life?

My mom. I get my social justice from her ... She has departed, but I think she’ll always be the love of my life.

On what occasion do you lie?

I hate lying. That’s why I speak my mind all the time. I like to be transparent. But maybe, if I’m meeting my good friend and I get caught up, I may say,“Hey, I’m on my way … ” but not give details ...

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Where are you happiest?

Victoria. Seriously. And I’ve travelled a lot.

If you could change one thing about yourself, what would it be?

Sleep more. I would love to sleep more than eight hours [a night].

What’s your most treasured possession?

I’m not attached to anything.

What do you consider your greatest achievement?

Becoming a Canadian citizen ... will always be my biggest achievement because everything else I do from now on is from the privilege and opportunities that opened for me.

If you were a book, which one would you be?

Man’s Search for Meaning,

by Viktor E. Frankl.

What piece of technology do you wish was never invented?

Weapons. I’ve seen people die since the age of eight, so yes — bombs. Guns. Weapons of all types.

What piece of technology do you wish existed?

Anything that can heal cancer, that can make people healthier ...

If you were to die and come back as a person or a thing, what would it be?

I want to come back as human — life is beautiful. Would I have the same knowledge and experience?

Yeah, I would be human.

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