F R I DAY, J U LY 2 5 , 2 0 1 4 THE VANCOUVER COURIER
Working glass hero
Jennifer Thuncher
thuncher@shaw.ca
Braden Hammond wants to put a glass ring on your finger. Hammond, 34, is a Vancouver glass artist whose work is sold in boutiques and galleries across Canada. He creates his custom pieces in a studio tucked away on the first floor of a warehouse on Frances Street, three blocks west of Commercial Drive. It is an area dotted with artist and musician studios mixed in amongst light industrial shops. Continued on next page
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THE VANCOUVER COURIER F R I DAY, J U LY 2 5 , 2 0 1 4
Glass blower inspired by That ’70s Show
Continued from previous page The Courier stopped by Hammond’s studio recently for a chat about his work, his passion and what he likes to do on the East Side.
Tell me a bit more about what you make and who your clients are. I make glass jewelry including rings, necklaces, earrings, cuffs, and glass art including marbles, cups and chandeliers — the possibilities are endless in glass. My clients are mostly, but not exclusively, Lower Mainland women, ranging from teenagers to grandmothers. Some are “fashionistas,” others have sensitivities to metal jewelry, and some are glass enthusiasts and collectors. How did you get interested in glass in the first place? When I was 22 or 23 years old, That ’70s Show was popular and I saw all these yellow, elongated ashtrays and these crazy glass pieces that were tall and I said to myself, ‘How can glass be all of those things?’
How did that initial interest morph into lampworking (using a torch to melt the glass before shaping it)? I signed up for a glass class in Santa Cruz, California that I saw online. I just basically packed up a big backpack and went to California.The first second I actually turned on the torch, I realized I had fire in front of me and the teacher was telling me to score the glass with this knife and then take the glass and press it down and he told me it was going to pop the glass apart — wow. I remember those moments from 11 years ago and they stick with me. Over the years I have taught hundreds of people and I can see those people like me, those people with that excitement in their eyes. You have had your shop in East Vancouver for five years now, why did you choose this area? It’s a central location and I need industrial space.
Has the neighbourhood changed since you arrived?
It has changed a bit. I would say it has evolved, and has probably gotten a little busier with some more hipsters around.
Any favourite East Vancouver spots you would like to share? My favourite places include Grandview Park for my two boys to play at, Fire Pizza on the Drive for pizza, Sweet Cherubim for samosas, Nick’s Spaghetti House is great — can you tell that food is important to me? What do you see as the future of lampworking in Vancouver? This type of glasswork and flameworking is really catching on as an art form internationally. It has really got a lot of energy and traction. I would say it is like skateboarding was 10 or 15 years ago. It’s really underground. It is not easy to set up a glass shop because people say you can’t do that here or there, but as people get more educated about it I can see glass working become more accessible — like ceramic artwork is now. I
can see there being little studios where you could go and there could be glass working at community centres and schools. As this gets more popular, there is no telling where it is going to go. Hammond will be at the second annual Summer Craft Market July 24 to 27, at Jack Poole Plaza (next to the Olympic Cauldron). For more on info on Braden Hammond Glass, go to bradenhammond.com.
Braden Hammond at work in his Frances Street studio. PHOTOS DAN TOULGOET
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Hastings home to urban tree nursery Jennifer Thuncher thuncher@shaw.ca
Strathcona is a little greener these days thanks to the Hastings Urban Tree Nursery project. The project, which took three years of planning and preparation to come to fruition, sees 14 saplings in locally made planters line seven blocks of East Hastings, between Carrall and Princess streets. The concrete planters will eventually be decorated by neighbourhood painters to reflect each unique block of the street, according to Meg O’Shea, sustainability coordinator for the Strathcona Business Improvement Association, which spearheaded the project. After three to five years, when the trees are stable enough to be transplanted, they will be auctioned off to pay for more saplings and the process will start anew — making the project a true urban nursery, O’Shea said. As a way to engage young people in the community with the project,
youth from the Ray-Cam Co-operative Centre will be learning about tree health and tasked with monitoring the trees. In the fall, an arborist will work with the youth to prune the trees. Hastings Street organizations and businesses will water the trees during hot months, clear out any debris from the tree wells and keep the BIA informed of the condition of the trees and planters. Haenna Blusch, director of operations for the Downtown Eastside Neighbourhood House, is excited about the new additions in front of his centre at East Hastings and Princess Street. He said the trees fit with the overall green philosophy of his organization and will create a more inviting place for residents to gather. “I think it will make it a better atmosphere for all the people, “ he said, adding many Strathcona residents like to come by and chat about plants the centre has in its garden, so the trees will be conversation pieces as well.
Haenna Blusch waters freshly planted saplings outside the Downtown Eastside Neighbourhood House. The trees are part of the Hastings Urban Tree Nursery, a Strathcona Business Improvement Association initiative to beautify seven blocks of Hastings Street. PHOTO DAN
TOULGOET
Blusch said the trees may even improve the impression some people have of the East Side. “If they drive through they will see, ‘ah, there are trees and there are people
hanging out by the trees’,” Blusch said. O’Shea said many of the staff in businesses along Hastings are equally enthusiastic about the project. The BIA has more busi-
nesses willing to help care for the trees than there are trees available. The entire project cost $30,000 and was funded by the City of Vancouver’s Downtown Eastside Capi-
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1. With chef Loon Sun preparing dishes and Sandy Shi serving guests, Long’s Noodle House is in good hands. 2. Sandy Shi finds time to prepare a few xiaolongbao even when attending to guests. 3. Xiaolongbao dumplings are filled with pork and hot soup and require careful attention when eating. 4. Some of Long’s most popular dishes are xiaolongbao, wine chicken and crispy rice with salty egg sauce.
PHOTOS DAN TOULGOET
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When Vancouver’s Shanghainese immigrants sit down at Long’s Noodle House for a meal, they often exclaim they have not eaten dishes like these in years. Many left Shanghai when the Communist party took power in China in 1949. The small restaurant on Main Street offers a taste of home for those immigrants but has also become a popular destination for many locals. Even during a full house, Sandy Shi is a force to be reckoned with. She seats guests, brings their dishes and chats them up in Mandarin, Cantonese and English. She has a strong memory and takes down large orders in her head. Shi even finds time to prepare their signature xiaolongbao
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on a counter by the till, little steamed dumplings that require careful eating as they are filled with hot soup along with minced pork. Shi’s husband, Loon Sun, opened the restaurant in 2001 with his sister. Long’s has five rectangular tables and three round tables to serve the crowd of guests often flowing out the door. It’s a small space, but Sun, the main chef, likes having a hand in every dish that comes out of his kitchen. He takes his craft seriously. “My goal is to do my job well,” said Sun, who was interviewed with Shi by the Courier in Cantonese. “It’s not all about money. I know a lot of people want really big seafood restaurants, but I never had that kind of a vision.This is the kind of business I like to run and it’s my specialty. If my customers aren’t happy,
I’m not happy. If the dishes aren’t good, that reflects poorly on my master’s [in Shanghai] name.” Originally from Shanghai, Sun entered a culinary program when he was 18 and graduated three years later before working as a chef. He brought his experience in Shanghainese cuisine with him when he immigrated to Vancouver in 1991. There are many fried and soup noodle choices, but Long’s has a lot more to offer. Shanghai cuisine includes their own dim sum that’s different from the Cantonese choices aroundVancouver. Favourites include the aforementioned xiaolongbao soup dumplings, wine chicken served in a small porcelain container and fried Chinese crullers to dip in hot, spicy soy milk. A peek into Long’s will reveal Asian as well as
non-Asian guests. Shi’s use of three languages is accommodating and helpful to those unfamiliar with certain dishes but she believes the language of food comes first and foremost. “No matter how good your service is, the quality has to be good,” said Shi, who is happy that her fellow Shanghainese who come in approve of the flavours. Sun often eats instant noodles. Chefs eat simply, as he remembered in Shanghai. “Almost every meal I ate mapo [a spicy chili-and-bean-based sauce] tofu on rice,” said Sun. In response to the increasing foot traffic and low-rises on Main, Sun isn’t too worried. “We have a limited number of tables anyway,” he said. “Right now, business is good.” twitter.com/chrischeungtogo
F R I DAY, J U LY 2 5 , 2 0 1 4 THE VANCOUVER COURIER
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SUNDAY SEPTEMBER 21 SUNSET BEACH 10AM
1. Do Minh Trinh’s parents started the café. Two of his favourites are the special French bread sandwich and barbecue lemongrass chicken on rice noodle with veggies and fish sauce. 2. Au Petit’s special sandwich contains homemade ham, house meat ball and hot peppers. 3. The café’s beef stew and rice noodle in soup is a popular item not commonly found in Vancouver’s pho establishments. PHOTOS DAN TOULGOET
Family legacy kept alive at Vietnamese café Christopher Cheung
chrischcheung@hotmail.com
With a collared shirt, Bluetooth piece in his ear and professional demeanor, Do Minh Trinh wouldn’t be out of place in a fastpaced office. ButTrinh works in another busy environment: a bustling Vietnamese café on Main Street called Au Petit Café. Lunch is the most hectic. Customers on breaks crowd the space waiting for Frenchstyle sandwiches and many are forced to stand outside. Some who manage to grab seats slurp bowls of pho. Calls for takeout go straight toTrinh’s earpiece while he multitasks serving in-store customers and informing staff of orders. Trinh’s parents opened the café on Main in 1995 after a similar Chinatown location earlier in the ’90s. He credits the success to his parents, who overcame the challenges of starting a new business.
The Trinh family was originally refugees from Vietnam who came to Canada on a boat over 30 years ago. “When I look at it, yes, it was a very saddening experience,” said Trinh, who was eight at the time. “But everything that happens you can perceive it as a good or bad thing. Perception is very important, learning how to perceive things correctly.” Trinh accepts the situation for what it was and shared a Chinese idiom about overcoming difficulties: when one’s horse dies, one has to walk. “My father made a lot of friends and that really helped,” said Trinh, who has taken over the café after his parents retired but still experiences their legacy among guests. “He was very sociable, very polite, so that every time people come in they always ask ‘Where’s your father? Where’s your father?’” The culinary side of the
café was nurtured by Trinh’s mother. “She takes her own recipes and moulds them into a product that is most accepted by everyone,” said Trinh. The café offers unique choices that are not often found at Vietnamese restaurants, such as the beef stew noodle soup, curry beef stew and Hainanese chicken, all of which are customer favourites. The family recognized that sometimes flavours at restaurants can be too hot or too mild but found ways to cater to everyone. “For example, for our curry, some of our clients say it’s too sweet, so we utilize a little bit of our salt and pepper so that they can adjust the flavour,” said Trinh. “If they want it a little spicy, they can add a little chili. My mom told me to add chili and mix it up with lime.” The special sandwich is another popular item Trinh enjoys. A generous portion
of homemade ham and meat balls are served with vegetables between warm French bread. Hot peppers are available for the adventurous.The sandwiches, called banh mi or Viet subs, have roots in French colonial influence. While development at this end of Main near 33rd Avenue isn’t as rapid compared to the stretch near the King Edward intersection, there are a few low-rises nearby. “Main Street has become more ethnically diverse in terms of businesses,” said Trinh. “It’s a good thing because there are a lot of varieties for people who live around here. So you know, I totally wish there would be even more restaurants and stuff around here. I’m sure it’s coming.” Trinh’s parents still visit the family business from time to time.There are always guests who greet them fondly. twitter.com/chrischeungtogo
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THE VANCOUVER COURIER F R I DAY, J U LY 2 5 , 2 0 1 4
Deighton Cup on track for stylish party Kristen Moran
kristenmoran86@hotmail.com
The sixth annual Deighton Cup takes place at Hastings Racecourse this Saturday and organizers have set the bar higher than ever. Named after John “Gassy Jack” Deighton, the event that has been dubbed the most stylish inVancouver is not just a regular day at the races. Besides the eight horse races, it boasts a mixology competition that has bartenders competing to make their best variation of an Old Fashioned in front of a panel of judges, a luxury car show, a live band, a lawn to play pétanque (French bocce) — the list goes on. However, the most notable aspect of the event would have to be the crowd, who come decked out head to toe in their finest frocks and floppy hats, in hopes of being named the best dressed. “We try to set a really unique atmosphere, but it’s the guests who really make it what it is,” said Tyson Villeneuve, cofounder of the Social Concierge.
Some of the people behind last year’s Deighton Cup included Mediatonic’s Amanda Van As, The Social Concierge’s Tyson Villeneuve, and Mediatonic’s Heather Oliver. PHOTO REBECCA BLISSETT
Villeneuve and business partner Jordan Kallman worked with the owners of catering company Cocktails and Canapés to produce an event that would set a different tone for the city. “One of the reasons we did it was, six years ago the no-fun city stigma was really strong.We wanted to do something that was com-
pletely different and give people a reason to get all dressed up,”Villeneuve said. Drawing inspiration from the ’20s and ’30s, when horse racing was in its heyday, the event started out with 400 guests in 2008 and reached 2,000 participants last year. Villeneuve said they are committed to bringing new components to the event ev-
ery year and mixing things up. Up-and-coming band Miami Device, an 11-piece Afro-beat/funk band, will be performing and luxury cars will be on display at the Mile’s End Motors “Field of Dreams” car show. Then there’s the mixology competition with a judging panel that includes industry professionals like Canucks
wine and beverages director Jay Jones and Save on Meats owner Mark Brand. The event even has its own brand of beer, which will be debuting that afternoon. “Whistler Brewing custom created a beer for us, a mint julep ale called the Deighton Cup ale,”Villeneuve said. “People will be able to sample it and buy growlers.” Dan Jukich, an announcer at the racetrack for the past 24 years, said events that draw in a younger crowd and generate new fans have helped breath more life into Hastings Racecourse, which celebrates its 125 anniversary this year and has faced the risk of closure in previous years. “The Deighton Cup is a great event because it brings in new people that can potentially become fans,” Jukich said. “These guys have put a lot of work into it and it’s become really successful over the years.” Jukich said that the addition of casinos around the city give people other options for spending their entertainment dollars.
“Over the years, competition got fiercer and we have to change with the times to appeal to new demographics.” Chuck Keeling, vice president of stakeholder relations and responsible gaming for Great Canadian Gaming, said racing has become a more event-based experience and agreed events like the Deighton Cup are beneficial to the business. However, he said Hastings has drawn steady attendance over the years regardless of the main problem faced by the industry, which is a decrease in the number of horses. “An area of success for Hastings, unlike many other tracks, has been the attraction of a younger demographic who seem to be lured to the racing experience because of the historical pageantry of racing, but also more practically, because it’s a really good time and can be done inexpensively,” Keeling said. “We believe the Deighton Cup taps directly into that attraction.” twitter.com/EastVanKristen
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SPCA Vancouver branch manager Charlotte Ellice says the organization relies completely on donations to help pets like Sadie. PHOTO DAN TOULGOET
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kristenmoran86@hotmail.com
Two East Side businesses want to give back by supporting the Vancouver SPCA branch in any way they can, from fixing its service trucks to sponsoring fundraisers. Art Hovanessian, owner of Art`s Automotive on Clark Drive, has been donating to the Vancouver SPCA ever since he got his family`s first puppy there nearly 15 years ago. “I was so impressed with how dedicated the staff at the SPCA were towards the animals in their care. I decided I would try to help out with donations now and again,” Hovanessian said. “I want to contribute to my community in a positive way, and I believe in the work the SPCA does, from cruelty investigations, nursing sick animals back to health, to helping stray animals find good homes.” The Vancouver SPCA held its annual pub fundraiser, now called Pints for Paws, at the Roxy Burger last night with Art’s Automotive and Bluestar Motors as the two main sponsors for the event. Rob Libera, owner of Bluestar Motors and a pet owner who grew up on the East Side, said his strong
connection to the neighbourhood paired with his love for animals means he contributes regularly to the Vancouver SPCA. “There are all these charities out there for people, but I would like to have a voice for those who don’t have one,” Libera said. “We had a fundraiser party in January for the SPCA and I wanted to support that branch specifically to see where the money goes and to make sure it’s being used in the right ways.” Vancouver SPCA branch manager Charlotte Ellice said that 100 per cent of proceeds for the event go to covering medical expenses for the animals. She said fundraisers like this are essential to the nonprofit’s success. “We are 100 per cent reliant on donations. People don’t realize that we aren’t government funded,” Ellice explained. “While we would like to be eventually, we aren’t there yet, but we are still expected to provide services for the community and we hope to continue to offer those services and support.” The branch, located just down the street from the East Van cross on East Seventh Avenue, is the only one in Vancouver. Ellice says it takes in up to 180 animals per month including strays, owner surrender programs
and through the Drive for Lives, a program that sees a truck of animals from rural branches get redistributed to the bigger cities every week, to increase their chance of adoption. Ellice said they are thankful to receive the support from the community, which comes in different forms. “We have great community support. Art’s Auto has always been a huge supporter of the SPCA,” Ellice said. “He basically is our mechanic go-to guy. He fixes all our SPCA trucks for us and he donates to us every month. He is just a huge, huge animal lover.” Hovanessian said he is happy to help and thinks that fundraising events like the Pints for Paws are great for getting many contributors on board at once, but noted other ways people can get involved with the cause. “There is no shortage of animal lovers in this city, and it’s affordable for most folks to grab a burger and a beer for a good cause. It feels good to help, and I think every little bit does help.There are many ways to help the SPCA,” he said. “You can donate your time as a volunteer, donate what you can, when you can, or become a monthly contributor.” twitter.com/EastVanKristen
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