AUGUST / SEPTEMBER 2020
VANCOUVER LIFE AT ITS FINEST
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Attainable. Parkside. Luxury. In one of Vancouver’s most desirable neighbourhoods, Voyce shapes a uniquely upscale living experience on the edge of Queen Elizabeth Park in a quiet residential neighbourhood. Presented by Forefield Development Group and an exceptional team, the boutique collection of 81 homes stands on the highest point of the Cambie Corridor in a quiet residential setting – with all the bustle of Cambie Village and culture of Oakridge Centre just moments away. This is luxurious living within reach. Don’t miss out on this last opportunity to own a true parkside home.
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NOW PREVIEWING Spacious studio and 1, 2, and 3 bedroom homes REGISTER TODAY Presentation Centre 4033 Cambie Street, Vancouver
EAST MEETS WEST
O R I E N TA L CA S A Traditional Oriental design with modern western style and comfor t
Luxury - Comfort - Elegance
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ORIENTAL CASA Showroom Our first store to be established in North America
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FEATURES ON THE COVER Photo by Alfonso Arnold HOME SWEET DREAM HOME Vic Sanghera, president of Red Tree Creative Homes, and Erin Cebula, the face of BC Children’s Hospital Dream Lottery are seen in the grand-prize home designed by Sanghera and created through a collective effort. Story by Joe Leary HOT PROPERTIES
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34 CREATIVE
44 SLEEPING IN THE TREES
Exquisite luxury
One man’s dream creates world-renowned experience
By Joe Leary
By Lia Crowe
COLLABORATION
40 AT HOME WITH
“SOUPER” POWERS
56 FEMININITY
RECLAIMED
Erin Cebula
Reclamation Designs
By Joe Leary
By Lia Crowe
50 GRANDIOSE PLACES
66 SHOW-STOPPER SALADS
... and wide-open spaces
Highlighting the best of the sunshine’s bounty
By Lisa Manfield
By Ellie Shortt
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DEPARTMENTS
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OUR CONTRIBUTORS
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EDITOR
Lockdown lessons
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LIFE. STYLE. ETC.
Chrissy Cottrell
By Lia Crowe
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GOOD TASTE
Steaks that sizzle
By Gail Johnson
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WHOLE WELLNESS
Community, healing and inclusion
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IN STUDIO
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TRAVEL
Guthrie Gloag
Finding Nimmo
By Sean McIntyre
By Suzanne Morphet
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WEEKENDER
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SECRETS AND LIVES
Sensational Sooke
Carmen D’Onofrio
By Susan Lundy
By Angela Cowan
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SPACES WE LOVE
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NARRATIVE
Built above it all
The Haida return
By Dawn Sondergaard
By Bruce Cameron
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BUSINESS CLASS
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PARTING SHOT
Sara Samieian
By Leeta Liepins
By Joe Leary
By Kaisha Scofield B O U L E VA R D
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contributors
BRUCE CAMERON WRITER THE HAIDA RETURN
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“When my visit to Alert Bay in 2012 coincided with a commemorative visit by the Haida and a ceremonial potlatch, punctuated by drumming and singing, I was humbled and intimidated by the sheer power of the recollections. For centuries, Alert Bay has been the home of the Kwakwaka’wakw or Kwakiutl peoples, whose carvings reflect the awe and respect with which they see their place in the natural world. Yet, it was the tragic and inspiring story of the Haida seeking refuge from a smallpox epidemic 150 years earlier, fleeing north back to their villages on Haida Gwaii, that seemed most poignant to recount during these COVID times.” Bruce is a pollster, drummer and writer who has lived in Toronto and Calgary, and who now feels at home on the West Coast. “As an avid hiker and outdoors enthusiast, I like to let my mind wander
SEAN MCINTYRE WRITER CAST IN WOOD
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while hiking amidst our region’s spectacular parks and trails. I imagine the many ways the province’s landscape and fauna have changed over the decades, centuries and millennia. Human encroachment surrounds our natural spaces, yet the wild has found ways to adapt and survive. The work of Bowen Island’s Guthrie Gloag, comprising natural materials and often set in awe-inspiring locales, sparks thoughts of species that roam the woods and inspires us to recognize our impact on the natural world.” Freelance writer Sean lives on Salt Spring Island, where he enjoys exploring forests, beaches and summits with his wife and dog.
“I’m an unapologetic salad lover,
ELLIE SHORTT WRITER SHOW-STOPPER SALADS
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so when brainstorming summery food features, my heart just kept coming back to big bowls of vibrant colour in what is arguably the most salad-y season of all. While the topic of ‘summer salads’ is nothing new or particularly clever, there are countless flavour combinations that offer endless ways to showcase the bounty of fresh seasonal eating, something I’m also particularly passionate about. So without really trying to reinvent the wheel, I put together three of my personal at-home favourites with the hope that you too might become a salad lover if you’re not already.” Ellie is a writer, recipe developer, certified nutritionist and regular contributor to Boulevard.
AUGUST / SEPTEMBER 2020
BLACK PRESS GROUP PUBLISHER Penny Sakamoto BOULEVARD GROUP PUBLISHER Mario Gedicke PUBLISHER Harry van Hemmen harryvh@blackpress.ca 604-649-1707 MANAGING EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CONTRIBUTING WRITERS Bruce Cameron, Lia Crowe, Angela Cowan, Gail Johnson, Joe Leary, Leeta Liepins, Susan Lundy, Lisa Manfield, Sean McIntyre, Suzanne Morphet, Kaisha Scofield, Emily Shortt, Dawn Sondergaard DESIGNERS Lily Chan, Michelle Gjerde, Tammy Robinson ADVERTISING SALES Vicki Clark vicki.clark@blackpress.ca PHOTOGRAPHERS Alfonso Arnold, Lia Crowe ILLUSTRATION Sierra Lundy DISTRIBUTION Marilou Pasion Marilou@blackpress.ca 604-542-7411
VANCOUVERBOULEVARD.COM Boulevard Magazine is published 6 times per year by Black Press Ltd. Reproduction in whole or in part is prohibited. The publisher is not responsible for unsolicited manuscripts and photographs.
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PHOTO BY LIA CROWE
Lockdown lessons — sort of
Once on a trip home from Milan, Italy, we sat in a plane on the tarmac for three hours, unsure of when it would take off. That’s how I feel right now: we’ve collectively bounced out of the COVID Twilight Zone and into this strange “time out” period that seems a bit like we’re all grounded at the airport, unsure of when the flight will resume. Should I book that appointment for November? Plan that weekend getaway for mid-October? Should we be looking at Christmas flights for our US-based kids? It’s been a fascinating ride, providing all sorts of fodder for discussion and analysis (a writer’s dream). Where to start? One popular topic of conversation these days is “what I learned in the lockdown.” I’m not going to lie, there were parts of the lockdown that I loved. For the first time in many, many years, my brain felt uncluttered. I’d wake up each day with typical morning urgency—“What do I have to do today?”— and then sink back into the pillows: “Well, nothing really.” So here are a few things I learned in lockdown, or at least thought I did. I can sort of live without hockey: As avid hockey fans with two teams (I’ll apologize here for my Maple Leafs-loving husband’s poor taste in teams), we spend a lot of time watching and talking hockey. I’m also big on hockey pools and stats and hockey news, so add in time spent googling “Canuck news” and it all starts to fill up your brain. We actually agreed during lockdown that it was a bit of a relief not to have any spring hockey angst. The need for a haircut reaches critical mass: Having missed my every-two-months visit to the salon by about five days, I reached hair crisis mode one month into lockdown and undertook a disastrous bangs-cutting session. But what do you know? The bangs sort of grew into their new look and the rest of the hair followed. I liked my COVID hair. (My husband? That’s another story. Even a ball cap couldn’t hide the COVID calamity that sprang from his head.) When I finally went for a haircut, my stylist admitted she was struck by how many of her clients had grown into their COVID hair. My husband is LOUD on the phone. While my husband and I have both worked from home for years, the landline has never been a big part of our day. I recall him once complaining that my elder daughter was a bit loud on the phone. Well, holy Hannah! Loud? You want to hear loud? Call my husband. And worse? He paces…he walks and talks, forcing me to scuttle from room to room to avoid the mayhem. We spend a lot of money going out. One striking aspect of lockdown was our bank account. Yes, there was less going in … but man oh man, with restaurants and bars shut down, there was a lot less flooding out. I also discovered that while lockdown might be an introvert’s happy place, a multi-participant Zoom meeting is not. (There’s no hiding from 30 sets of eyes zooming in as you speak.) Finally, I learned that I love the idea of gardening much better than the action; and that even with all the time in the world, I’m still not into baking. So here we are now in this strange “in-between time,” reviewing the lessons we thought we learned in lockdown, wondering what the next months hold—and whether this plane is ever going to leave the tarmac. But, no matter. Hockey is back, so I’ll just google “Canucks news” while I wait.
Susan Lundy Editor
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life.style.etc. CHRISSY COTTRELL, INTERIOR ARCHITECT
“Staying true to who I am and to what sets my heart on fire has been the cornerstone to my happiness.” WORDS + PHOTOGRAPHY LIA CROWE
I meet Chrissy at her stunning Yaletown condo to chat life and style and where they intersect. The condo is like nothing I have seen before; it’s so clear in its aesthetic that the elegance, sexiness and sophistication is more of a full-body experience than something you can visually put your finger on. Chrissy grew up in the design industry, but in an attempt to rebel against the family business pursued a career in art therapy. “I naively thought it would be a more purposeful line of work. My inner philanthropist wanted to help people heal, but after years spent towards a PhD in art psychology I was fatigued with a never-ending stream of Freudian theories. I was aching for something more tactile and real so I decided to get an internship at a design firm instead.” Both worlds merged when Chrissy realized—working with her first divorced client—how healing design can be. “There is a mending of the soul that happens when you create spaces that nurture and inspire a weary heart. Likewise, there is an incredible confidence and joy that people embody when living in a space that echoes who they are and who they wish to become. The truth is, I don’t see myself as a designer, I see myself as a lifestyle architect and visual audio biographer, helping people embody their full potential by creating spaces that enable them to live and dream in a bigger way.” A sense of authenticity to self is at the core of good style for Chrissy. 18
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“There is nothing worse than seeing well-dressed people who don’t at all embody what they are wearing. Style is having the ability to tell your story without having to speak a word, and one which is founded on flattering silhouettes and beautiful quality fabrics and colours that echo one’s colour palette and personality. I’m a big believer that whether it’s your home or your wardrobe, you should always buy one and buy well, but most importantly, buy what you love.” When it comes to her personal style, Chrissy says it’s about honouring the balance of masculine/feminine and modern/ traditional in order to tell a well-rounded story. “I love the romance and grandeur of old European charm, but I also love the sexiness of a simple and elegant silhouette. It’s the intermingling of contrasting elements that creates such a beautifully dynamic and seductive element to design and fashion.”
STYLE INSPIRATIONS & LIFE Style icon: Victoria Beckham. Favourite artist: It’s always changing, but right now I’m in love with Joelle Somero’s work. Piece of art: My 19th-century basalt Mercury bust that reminds me to embody the characteristics of prosperity, eloquence, communication, boundaries, commerce and luck. Favourite fashion designer or brand: YSL. Favourite musician: Fleetwood Mac and Oliver Riot. Era of time that inspires your style: 1800s, 1950s and now. Favourite cocktail or wine: Clase Azul Reposado on the rocks. Album on current rotation: Hallucinate by Oliver Riot. Favourite flower: Black Baccara roses—they are so incredibly unique and not your usual cliché red rose. Favourite city to visit: Paris for architecture and Florence for food and culture. Favourite app: Calm. To start my day on the right foot. Favourite place in the whole world: My home. One thing that consistently lifts your spirits during these hard times: Being in my favourite place with the people I love most fills my heart with so much gratitude.
FASHION & BEAUTY Uniform: High-waisted skinny jeans with a beautiful silk blouse or cashmere sweater and a pair of pumps or flats. All-time favourite piece: I have a stunning black cocktail dress from Victoria Beckham that I adore. It’s such a sexy yet conservative silhouette. I love that about her work. Favourite pair of shoes: For running errands, black “Cendrillon” ballerina flats from Repetto. For a night out, my velvet Valentino open-toe pumps. Favourite day-bag: Classic Sac de Jour in embossed black leather. Favourite jewellery piece or designer: I have a stunning black cameo ring with a female warrior that is very rare. It’s a reminder for me to fearlessly chase the desires of my heart. Fashion obsession: I’m such a sucker for a Parisian cashmere sweater or beautiful silk blouse. Accessory you spend the most money on: Bags. Moisturizer: Awakened Hydrating Serum by Forget Beauty, which is an incredible Vancouver company. Scent: Byredo Reine De Nuit. Must-have hair product: Gold Lust Repair and Restore Shampoo & Conditioner. Beauty secret: A vibrant love life, a good sweat session and incredible skin care. One thing that has been torture to live without during the COVID-19 pandemic: Lash extensions. I detest mascara.
READING MATERIAL What do you read online for style? I don’t really follow fashion closely. I buy what resonates. Fave print magazine: Architectural Digest. Fave style blog: Elle Decor. Coffee table book/photography book: Tom Ford and Dior. Last great read: I like to dive into research on topics of interest, and I recently read a clinical study about the health benefits of grounding and forest bathing and the impressive positive impact it has on cardiovascular health. I love learning, so I’m more interested in research journals than novels. Book currently reading: I’m working on writing my own book right now, so I’ve not had a lot of time to dive into a novel. Favourite book of all time: Dancing with the Gods by Kent Nerburn.
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good taste
steak that sizzles
Fire up the barbecue! Gotham chef reveals secrets to success WORD GAIL JOHNSONÂ
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PHOTOGRAPHY LIA CROWE
“It doesn’t have to be complicated. If your meat is good quality, you’ll have a good result. Season it in advance with some kosher salt and add a little bit of cracked pepper at the end.”
J
uicy, tender, thick and chewy: for so many carnivorous food enthusiasts, steak isn’t simply a cut of meat. It’s a piece of culinary rapture. Tattooed with grill marks and ever-so-slightly licked by flames, steak is a mainstay on meat lovers’ summertime menus. Some might consider a glistening ribeye as the ultimate indulgence, its generous marbling yielding intense flavour. For others, the mighty Tomahawk is meaty perfection, its long, French-trimmed bone jutting out making for a jawdropping presentation. Just as some people prefer the abstract splats of paint in a Jackson Pollock painting over the soft garden shapes and shades of Claude Monet, individual preferences define which slab reigns supreme. “It depends on what you’re looking for and what you like,” says Jean Claude (JC) Douguet, executive chef of Gotham Steakhouse & Bar. “If you’re looking for tenderness, a lot of people like the filet [aka tenderloin or filet mignon] because it’s really tender. But some people don’t like filet because they think it’s missing some character. “If you like a little bit of a bite, you might like the New York,” Jean Claude says. The porterhouse is for those who can’t decide: the Tshaped bone has meat on both sides: a buttery tenderloin and a beefy New York strip. (The size of the tenderloin determines whether a steak is classified as a porterhouse or a T-bone, the latter having a smaller portion.) “For me, it’s the rib steak,” Jean Claude says. “That flavour—that’s the one I prefer. But it’s not the best for everyone.” Jean Claude developed his preference for the deeply beefy ribeye—and honed his techniques for cooking it and every other style just right—over his 17 years helming a steakhouse kitchen. The Brittany native trained in classical French cooking and worked throughout France
before making his way to the West Coast via Montreal and Toronto. He and a partner ran a French bistro in Vancouver called Cyrano and then, two years after joining Hy’s Steakhouse & Cocktail Bar in 2003, he assumed his role at sister restaurant Gotham. Although cooking different types of Canada Prime beef to varying degrees of doneness for discerning diners in a searing-hot kitchen (while wearing a mask in the era of COVID-19) can be a daunting task, at the root of a well-executed grilled steak, Jean Claude says, is pure simplicity. “It doesn’t have to be complicated. If your meat is good quality, you’ll have a good result. Season it in advance with some kosher salt and add a little bit of cracked pepper at the end.” Ribeye steak, with its high fat content, is especially well suited to grilling—“It is one of the most beautiful steaks to do on the barbecue,” Jean Claude says. Regardless of your steak of choice, successful grilling at home begins well before you fire up the barbecue. Whether you’re using gas or charcoal (the former being the less technical of the two), get everything ready in advance—“have your mise en place as we say in French; have everything in its place.” This step includes ensuring your steak is room temperature when it hits the grill, so take it out of the fridge and put it on your kitchen countertop about an hour prior to grilling. Season with kosher salt—not fine salt or fleur de sel, which have a minerality that’s not to everyone’s taste. The salt helps break down the sinewy tissue, relaxing it for cooking. Jean Claude suggests that, generally speaking, a steak with a hefty fat content like T-bone or ribeye doesn’t need oil in advance of cooking; you don’t want the oil dripping down to create flareups and char your meat. Tenderloin or New York, on the other hand, benefit from a small amount of oil. The thicker the steak, the better the results. A cut that’s about two or three inches thick won’t overcook and will still develop a nice crust. B O U L E VA R D
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Ideally, you’ll have two sides to your grill: one that you can set to high heat and the other to low. First, sear the steak on high temperature to get the crust. You don’t need to close the lid, and will get nice colouration on the outside— that’s due to the Maillard reaction, which is the same process that gives a loaf of bread a golden crust while still being soft inside. Keep the steak on high briefly, perhaps two to three minutes per side. From there, move the steak to the cooler side of the grill. Avoid poking the meat but rather lift it. “In France we use carving forks to lift it. Here we use tongs. Make sure you don’t drop the steak on the floor or the grass,” Jean Claude says with a laugh. To be certain of how your steak is cooked, use a probe thermometer. Rest the steak for about 10 minutes before slicing and serving, or before putting it back on grill ever so briefly to warm it up. Again, this last step depends on personal preference. “I don’t mind if it’s not really hot; I find it has more flavour than when it’s really hot,” Jean Claude says. Premium meats don’t require sauce, in Jean Claude’s view, but you can use them for less expensive cuts like flank or skirt steak. Try chimichurri or teriyaki, he recommends. Regardless of the cut, a nice touch is to add fresh herbs upon serving. Or make a Tuscan porterhouse—bistecca alla Fiorentina— by marinating the steak with herbs like thyme and rosemary along with garlic, salt and olive oil. You could also make a compound butter with garlic, parsley, lemon zest and spices to brush over meat for extra flavour. Grilled peak-season vegetables are a perfect accompaniment for steak: think summer squash, eggplant, mixed peppers, zucchini and sweet potatoes. Give them a Mediterranean slant with good olive oil, a little bit of balsamic vinegar and fresh herbs. Fresh corn on the cob is a classic side; add some character by brushing it with Cajun or miso butter. A lemony arugula salad would also do quite nicely: the sharpness of the citrus cuts the fat and richness of the meat. Red wine is a natural pairing, but you could also go pink. “Rosé is a good summery wine,” Jean Claude says. “Everyone in France is drinking it. It’s great with summertime steak.”
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well and good
whole wellness Community, healing and inclusion WORDS KAISHA SCOFIELD
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For many, accessing wellness during these difficult times has been both vitally important and particularly challenging. On top of a global pandemic, recent events in the United States have brought into focus the lived experiences of Black, Indigenous, people of colour (BIPOC).
We all want to be well. British Columbia is a province dedicated to wellness. We are spoiled with ocean trails and mountain terrains. We are a first-class retreat destination and the birthplace of highwaisted yoga pants. We have world-class spas, expertly trained yogis and outstanding healers; wellness is our specialty, but is BC wellness accessible to everyone? Often referred to as self-care or personal growth, wellness practices are profoundly beneficial to our overall health. We flock to these practices to improve relaxation, promote healing and establish a state of general well-being. This can be achieved through any number of activities, from massage to running, yoga to therapy, spa treatments or mediation—the possibilities are endless. Many people turn to wellness practices because they need connection and healing. Practicing in a studio, gym or wellness centre supports community building by promoting a sense of belonging and loyalty. Those who practice in wellness
spaces often say that the safety and support provided by the community allows them to feel a deeper sense of healing and well-being. During these overwhelming times, it is especially important to have community supports available. Moreover, it is vital that wellness spaces and communities be accessible to everyone. For many, accessing wellness during these difficult times has been both vitally important and particularly challenging. On top of a global pandemic, recent events in the United States have brought into focus the lived experiences of Black, Indigenous, people of colour (BIPOC). The overwhelming prevalence of systemic racism in our world has been exposed and we are being confronted by our complicity with this reality. We are, however, also being presented with an opportunity for profound and necessary change. The wellness community holds an important role in this movement because it represents community, healing and inclusion. But there is work to be done.
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HOW TO CREATE SPACE IN THE WELLNESS COMMUNITY: LEARN: there are many incredible BIPOC educators in the wellness community who are running courses, calls, seminars and discussions on diversity and inclusion. Taking these courses is important because it helps to support BIPOC while also solidifying the commitment to doing the work. Some wonderful courses are run by Torontobased New Leaf Foundation and Vancouver’s Cicely Blain Consulting.
Health and wellness spaces are populated predominantly by the female, white and middle-class demographic.
LISTEN: ask those inside and outside
of your community about their own experiences. Question where your wellness practices originated and ask if they are being appropriately represented and credited. By bringing these discussions to your community, you are supporting the larger conversation about inclusion and diversity. Keep up the lines of communication and recognize that staying out of the conversation is an act of privilege. Learn from centres and spaces run by and for BIPOC. Wonderful examples of this are The Well Collective and The Villij, both in Toronto.
CONNECT:
being open to making changes in the wellness community is only the first step. If you are teaching or attending a gym or studio that is lacking diversity, have a conversation with the owners or instructors. This is not a call-out but rather a call-in. This work is most successful when it is approached with invitation rather than confrontation. If you don’t know what to say, try starting the conversation with acknowledging your limitations and go from there.
REFLECT:
it is normal to feel uncomfortable with privilege. It is difficult to challenge the status quo and sometimes systemic change can feel too big. It is okay to feel overwhelmed and underprepared. It is okay to pause and take time to digest the situation, but it is important to resist complacency and apathy. These struggles will not be untangled immediately but by committing to education, conversation and community, we will be one step closer to equality and wellness.
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Racism shows up in many forms—systemic, micro-aggressive, gaslighting and more—and being forced to navigate these systems can lead to overwhelm and exhaustion. Unfortunately, wellness spaces offering these practices often lack the diversity, inclusion and sociopolitical awareness necessary to make everyone outside of the majority feel welcome. This has led to the creation of spaces run by and for BIPOC but they are few and do not fully solve the underlying issue. Health and wellness spaces are populated predominantly by the female, white and middle-class demographic. There is no doubt that working toward wellness is incredibly important for all people, but it is problematic when representation for other participants is then limited. The current monoculture in these spaces can lead to diminished accessibility for the largely overlooked demographic of BIPOC, who are actively seeking out and participating in wellness and self-care. The intention of a wellness practice is to support health and promote healing. Diversity and inclusion are especially important in these spaces because practicing wellness requires a certain level of connection and vulnerability. Be it a massage, training session or yoga class, involvement in these activities demands openness and acceptance from both the client and the practitioner. We are not expected to relate fully to one another’s lived experiences but we must recognize the importance of holding space for each other and be ready to support wellness when it comes. If you have ever seen a class full of yogis bending into pretzels, or been to a silent retreat, you know that the wellness community doesn’t shy away from difficult practices. The shift towards diversity and inclusion will take some work but it is important and necessary. We are ready for change because wellness is for everyone.
in studio … WITH GUTHRIE GLOAG
CAST in WOOD Driftwood sculptures depict coastal species WORDS SEAN MCINTYRE
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PHOTOGRAPHY TOBYN ROSS + MADRONA GALLERY
Like many of us, Guthrie Gloag has spent recent weeks and months navigating challenges and changes. There’ve been “how-tos” about homeschooling his daughter, carving out time for work and searching for signs of hope in a new reality. Unlike others, presumably, Guthrie and his family have experienced social isolation and physical distancing at their Bowen Island home with a life-size Roosevelt elk. The imposing driftwood sculpture was the centrepiece of Guthrie’s July show at Victoria’s Madrona Gallery, but undertaking the migration required help from a team of human helpers. The elk may have been stranded in Guthrie’s studio because of the pandemic, but it was also born and raised in the outbreak: proof that adversity can present opportunity. The project was inspired by a set of antlers, resting among the sketches and stacks of drying driftwood in Guthrie’s workshop. He has long known that the set of six-point antler sheds would someday figure into a major project, but he’s never given himself time to grab them off the shelf and get to work. Until earlier this year, that is, when daily routines were thrown into flux. “Honestly, the whole [COVID-19] experience has been quite overwhelming,” he says. “Delving into a large project that I could immerse myself in and thinking less about the stresses of our current time has been a great distraction. I find that when I’m in the studio, I feel inspired. It’s a place where I can focus.” It’s not surprising that Guthrie should find calm in his work. It’s this sense of balance that drew him to the craft while he undertook a bachelor of science degree in biology at the University of Victoria. He says he lacked the
knack for painting and didn’t have the patience for more traditional sculpture. But his future became clear when he began to gather and assemble pieces of driftwood collected along the shores of the Salish Sea. “I realized no one is bad at art, they just haven’t found their medium,” he says. The driftwood sculptures he would assemble and often leave standing on beaches in the Gulf Islands began to mysteriously disappear. Guthrie figured he was on the right track to discover his medium if people were willing to hike out true-to-scale wooden eagles and black bears from remote beaches. Galleries soon began to take notice of his work and the emerging artist found himself featured in exhibitions and media across the province. Guthrie made front-page news for an impressive and thought-provoking work known as the Mastodon Project. The effort saw him haul countless loads of driftwood along a rocky path to build a 14-foot-tall, mammoth-like beast in a remote, undisclosed public location. Ten thousand years after the great mammals became extinct in North America, Guthrie’s wooden mastodon still stands tall in its forest setting. It inspires reflections on a forgotten age, while provoking thoughts of the vertiginous contrast between human existence and the depth of natural history among unsuspecting hikers. A life spent observing nature through a biologist’s lens along BC’s coastlines has provided Guthrie with an intimate knowledge of his subjects. Each creature is imbued with a distinctively magical sense of motion, wrought by the specific properties of each piece of driftwood. Curve, colour and texture bring Guthrie’s creations to life as though the observer is glimpsing these majestic creatures in their natural habitat. Instilling a sense of wonder and awareness is, after all, central to Guthrie’s motivation. By transporting animals from the depths of a coastal forest into an urban gallery space or a collector’s home, the artist strives to spark a sense of curiosity and respect for the natural world. It is through this, Guthrie adds, that one can hope to understand and begin to reflect upon the precarious nature of the sensitive ecosystems we are privileged to live among. “My art is a very small part of just trying to help people understand that we can make decisions that can help the world,” he says.
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weekender
sensational sooke Sights and scents of the sea at SookePoint and beyond WORDS SUSAN LUNDY
eat. Sooke is home to a number of excellent restaurants that feature West Coast cuisine and fresh seafood. Wild Mountain is a slow food restaurant serving local Canadian cuisine, overlooking Sooke Harbour. Route 14, located in downtown Sooke, offers fine food, music and a rustic atmosphere. Hara Sushi serves traditional and non-traditional dishes, fresh and flavourful food and an authentic Japanese experience. Stickleback West Coast Eatery has a natural cedar bar, a stunning mural of Sombrio Beach and a popular patio.
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see.
do.
sleep.
Experience the ocean in all its forms. Sooke offers a number of ocean adventures from kayaking to whale watching, sailing, boat tours and shoreline excursions. Fishing charters are extremely popular and there’s an abundance of opportunities to snag halibut, salmon and cod. Ocean views are also abundant: climb Mount Maguire in East Sooke Park for spectacular views to the Olympic Peninsula, or drive along the coast to Port Renfrew, stopping to watch surfers at the tiny seaside community of Jordan River.
Hike! Sooke has dozens of trails. In East Sooke Regional Park, a petroglyph near the Aylard Farms trailhead and abandoned mines inside the park offer glimpses of local history and numerous easy to moderate walking trails. Mount Empress, accessed from Sooke Potholes via Mary Vine and Todd Creek trails, is a 12.6-kilometre, outand-back trail considered “difficult.” The Roche Cove Regional Park Loop is a 7.7-kilometre loop trail, and hikes at Sandcut, Mystic, Sombrio, French and China beaches await discovery about 30 minutes down the highway towards Port Renfrew.
The two-bedroom SookePoint Ocean Cottage Resort suites are 1,014 to 1,340 square feet, sleep up to six, and offer private decks or patios, gourmet kitchens and amenities that range from soaker bathtubs to washer/dryer units. Every suite features a massive, glass-wall system opening to the view. In addition to being rental suites, the cottages are available to buy and live in or rent out. SookePoint is managed by True Key Hotels & Resorts, which also runs Sooke Harbour Resort and Marina in downtown Sooke, plus a number of other properties around BC.
s
itting in comfortable armchairs with the floor-to-ceiling glass walls wide open, a gentle breeze blows through the suite. In front of us sits the deck—shaped like the bow of a boat—just five metres above the sea, and a wide swath of glistening ocean and distant views of the US Olympic Peninsula spreads before us. The effect is mesmerizing and the sense of being on a boat is so strong, we almost expect to feel motion. From the moment we stepped into our two-bedroom suite at SookePoint Ocean Cottages & Surfside Yacht Suites, we were enveloped by a sense of the sea. Everything here is designed to draw your eye to the expanse of blue just outside. And with all the comforts of home and more—king bed, soaker bathtub, gourmet kitchen—at our fingertips, plus a nearby pebble beach and 3,600 acres of wilderness and hiking trails, there is no reason to leave the area during our two-day stay. SookePoint, perched at the edge of a solid, end-of-the-road rock peninsula in East Sooke, a short drive from Victoria, is the perfect spot to unwind and reconnect with nature.
Today’s foray to the coast started in the same way all our trips to Sooke and beyond begin: with a stop at the landmark 17 Mile Pub. This historical watering hole originated in 1894 as the British Ensign Hotel—“a regular stopping point for stagecoaches travelling to Sooke, as well as ‘a quiet retreat for those unmarried, who require a little privacy.’” It once housed the area’s only telephone. These days, it’s a charming pub, full of character and excellent pub fare. (It’s also right next door to Adrena LINE Zipline Adentures, a super-fun way to learn about the area while zipping through the trees.) Sitting on the patio at the pub, sipping a pint of brew, we feel the urgency of the city ebbing away. The turn-off to SookePoint, Gillespie Road, is just down the highway from the pub, but we recommend stocking up on groceries or picking up takeout in downtown Sooke before embarking on the long and winding road to the point. Once there, you won’t want to leave. Sooke is worth a visit in itself; be sure to check out the Sooke Potholes or any number of hiking trails in the area. There is ample opportunity for a booze tour as well, with three breweries—Sooke Oceanside Brewery, Bad Dog Brewing Company, Sooke Brewing Company—plus Tugwell Honey Farm & Meadery and the world-renowned Sheringham Distillery. (If they haven’t sold out, pick up a bottle of Sheringham’s rhubarb gin—oh my!) B O U L E VA R D
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Sooke is also on the Pacific Marine Circle Route, a 300-kilometre drive that traverses Victoria, Sooke, Port Renfrew, Cowichan Lake and the Malahat. The circle route is an excellent way to explore the area; we’ve done it a number of times and can definitely recommend stops at Shirley Delicious Bakery, located about 20 minutes outside of Sooke, and Botanical Beach, a must-do exploration of cool rock formations, tidal pools and forested trails in Port Renfrew. We’ve spent glorious nights at Point No Point Resort in Shirley and Wild Renfrew Seaside Cottages in Port Renfrew. But back at SookePoint, we cook ourselves a fresh seafood feast for dinner, sip a bottle of pinot noir from Cowichan-based Blue Grouse Winery and watch the drama of the sea outside our window—including the antics of an eagle that swoops down to pluck out its prey. Eventually, the sun sets over Sooke in a flash of orange and red. The next morning we set out to explore the neighbouring wilderness playground that is East Sooke Regional Park, embarking on a four-hour hike that took us climbing to the summit of Mount Maguire, and then walking down an overgrown road that meanders through the forest and past an old copper mine to the ocean. Here, we pick up a somewhat difficult shoreline trail, stop at a beach for a swim and emerge once again, right next to SookePoint resort. After calling that soaker tub into action and then enjoying another leisurely evening basking in the sights and scents of the sea, we leave the next day, fully relaxed and ready for our next adventure. 32
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durability, quality & attractiveness
Best Quality KITCHEN CABINETS
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cover story
creative
collaboration
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PHOTOGRAPHY SHEILA SAY
A Exquisite, Red Tree luxury in lottery grand-prize home WORDS JOE LEARY
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PHOTOGRAPHY ALFONSO ARNOLD
s designer and builder of the BC Children’s Lottery Dream Home, Vic Sanghera has been the man behind many of Vancouver’s luxury grand-prize homes over the last decade. Vic, president of Red Tree Creative Homes, says he continually challenges himself to never “rest on his laurels” and to maintain a fresh and unique vision on each project. Over the last 15 years, Red Tree has established itself as a leader in luxury homes, where creative and unique features are a staple in each, and attention is paid to every minute detail. The process is methodical and collaborative. “You look at the property first—what kind of exposure does it have? What does the topographical layout look like? Where is the best light going to come from?” he says. “We bring the architect on-site and go over all of these details and then look at designing the main floor first.” He adds: “Once we get the layout of where the kitchen and family room should go, we always design the house after that.” To create such beauty involves a collective effort. First, you take the luxury brand, Red Tree, and partner it up with industry juggernaut Mortise Group of Companies. Add in the design expertise of Alexandra Hristova of A2H Design Studio—a cuttingedge designer who likes to push the bounds of design—and then add the tenacity of upstart builder/realtor Sunny Duhra. Mortise Group of Companies, under CEO Baljit Johal, is a leader in home building, having developed into a top-flight residential company, working on custom homes, townhome and condo developments and subdivisions. Recent projects such as Isola, Marka and Nova are widely regarded as innovative, well-crafted and clearly sought-after by today’s consumer market. The assembled collective of partners allowed this magnificent structure to display the many features that define a luxury home. And the result is a breathtaking grand prize for BC Children’s Hospital. B O U L E VA R D
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“I want to make sure that we are always doing something different and always taking it to the next level.” The $2.8-million-dollar, 6,200-squarefoot spectacle sits on a 9,100-square-foot lot in South Surrey and is one of eight Grand Prize Home packages available for viewing at bcchildren.com with all proceeds funding BC Children’s Hospital Foundation. Teri Nicholas, President & CEO of BC Children’s Hospital Foundation, notes that “The support that the Dream Lottery generates can help advance research that will help transform healthcare for kids across BC. Our research team is committed to pioneering world-leading research on treatments and cures for the thousands of children who receive care from the hospital each year.” Being in the luxury home business for 15 years, and having seen emerging trends evolve, does a designer’s vision similarly change over time? “I would say so, yes,” says Vic. “I always wanted to do luxury homes and when I first got started, I wanted to do ‘wow’ factor here and ‘wow’ factor there. But now, if families are paying top dollar for a home and they want to make it their forever home, they want everything on all floors. You can’t ignore the basement anymore; you can’t ignore any aspect of the house.” Vic’s mission is to always push his personal creative boundaries and not replicate previous designs. “We have ‘creative’ in the name of our company and I want to make sure that we are always doing something different and always taking it to the next level.” There’s no particular recurring theme, 36
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but it is kind of cyclical, he says, adding, “More modern features are back in demand; the exterior is more modern now and lending itself to colour.” Like building an actual pseudo-British-style pub, replete with the red phone booth for one of his luxury clients, Vic says the sky’s the limit when it comes to special requests. If you can visualize it, he can conceptualize it. And when it comes to recurring requests? “The majority of people are focused on the kitchen these days,” he says, noting that in many instances, home-entertaining usually occurs around the kitchen’s island. “In this house, we designed the kitchen with a more European feel: high-end cabinetry and clean lines, and with a wine wall right beside it. People love to entertain and the kitchen is where everybody congregates. But there’s also demand for ‘man
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caves,’ theatre rooms, home gyms and saunas.” As for what constitutes a “luxury” home, Vic says, “It’s definitely not the size because I think you can make any space into a luxury home with a luxury feel. It’s the actual room and how you design it around the features that we put into that space. You could have a 2,000-square-foot luxury home, by having more features in it.” The clientele in pursuit of the luxury market is, indeed, diverse. “I would say more of the customers are younger as, generally, when people get to their later years they’re downsizing. Once families get into their thirties and forties and are generally well-established in their careers, they’re looking for a high-end home.” There is no limit to Vic’s range. “I can do something with every space,” he says. Spoken like a truly innovative builder.
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ERIN CEBULA: At home with “souper” powers WORDS JOE LEARY
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PHOTOGRAPHY ALFONSO ARNOLD
As the face of the BC Children’s Hospital Dream Lottery, TV personality Erin Cebula not only emerged unscathed from the COVID-19 lockdown, but also with a newfound passion to cook. “Being at home forced me to explore lots of new recipes and while my go-to is not super sexy, I am a bit of a soup wizard. In fact it’s my ‘souper’ power,” she says. “I can make just about any soup you can imagine and I have this ability to take pretty much anything and whip up something really quite delicious.” She adds: “I believe that food’s about love so whatever I do create I’m focused on making it with love. Plus, after a while I burned out of watching television.” Erin said she also came out of the lockdown with an appreciation for her husband. “I’ll tell you that I love my husband even more,” she says. 40
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As her lockdown repertoire in the kitchen has expanded, so too has her role with the BC Children’s Hospital Dream Lottery. “We’re going to be visiting and doing more videos and commercial features from the different prize homes, and I’m going to be all over BC to give people a closer look at what these packages are about.” Being photographed in scores of luxury properties—how does her personal accommodation compare? “I think my property is gorgeous,” she says. “We moved into a brand new condo in the West End and it’s the first time ever having a brand new anything. We started from scratch with bare walls and came with basically nothing, having left our previous place to rent furnished. We had a mattress and lived for the first month like starving students as we accumulated.”
NOW S EL LING · 3 9 MAR INA S IDE S U IT E S · M OV E IN S P RIN G 2 0 2 0
U N C O M P RO M I S I N G O C E A N F RO N T L I V I N G
I N T H E H E A RT O F T H E FA I RW I N D S C O M M U N I T Y
PARKSVILLE
FAIRWINDS NANAIMO
VANCOUVER
VICTORIA
The Westerly is beautifully situated overlooking the Strait of Georgia, nestled within Vancouver Island’s natural landscape of forested hills and rocky terrain yet only 20 minutes north of Nanaimo and easily accessible from both Victoria and Vancouver. Designed and built to exacting standards, residences at the Westerly offer an active lifestyle just steps away from the water, marina and Fairwinds Landing, the community’s new oceanfront residential/retail/dining hub.
WESTERLY LIFESTYLE CENTRE · 3455 FAIRWINDS DRIVE, NANOOSE BAY, BC · OPEN DAILY
I N Q U I R E · T 2 5 0 . 3 8 7 . 4 1 6 2 T F 1 . 8 0 0 . 3 4 0 . 9 5 3 9 FA I RW I N D S . C A THE DEVELOPER RESERVES THE RIGHT IN ITS DISCRETION TO MAKE MODIFICATIONS AND CHANGES TO FLOOR PLANS, PROJECT DESIGNS, MATERIALS, SPECIFICATIONS AND DIMENSIONS TO MAINTAIN THE HIGH STANDARD OF THIS DEVELOPMENT. INFORMATION CONTAINED WITHIN IS PROPOSED ONLY AND IS SUBJECT TO CHANGE WITHOUT NOTIFICATION. THIS IS NOT AN OFFERING FOR SALE AS ANY SUCH OFFERING CAN ONLY BE MADE BY WAY OF DISCLOSURE STATEMENT. E.&O.E.
spaces we love
built
above it all Sky-high reno creates a sense of belonging WORDS DAWN SONDERGAARD
O
nce the decision was made to move from a treasured craftsman family home of 20 years in Vancouver’s coveted Kitsilano neighbourhood, this family knew they wanted to stay close to the city’s centre, so there was only one place to move—up! Towering above the downtown core, the private residences of the Shangri-La offer sweeping views over English Bay, the Georgia Strait and the North Shore mountains—it’s one of the world’s most desirable playgrounds, and now this family’s new backyard! No expense has been spared for this whole-home renovation that prioritized high-quality craftsmanship and materials. Walls and finishes, including the custom-built furniture, are designed in hues of white, creating a sense of effortless perfec-
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tion while directing one’s eye to the expansive views. Accents of grey, blue and gold play off nature’s sunlight, the sparkling waters and skyline beyond. The open-concept space effortlessly connects areas; in fact, each plank of wood flooring was handselected to ensure quality and uniformity throughout. Working within condominium restraints required the layout to remain largely unchanged. However, HAVAN member Marino General Contracting put its design-build experience to the test, streamlining and improving mechanical systems where possible to enhance the living space. A millwork wall in the kitchen conceals energy-efficient Miele, Wolf and Sub-Zero appliances and a walk-in pantry. A wall of doors extends off the kitchen, opening to reveal a secluded office space. A custom-designed, 450-piece crystal chandelier, imported from Los Angeles, counterplays off the 18-foot Geoluxe kitchen island, while defining the kitchen area. The dining room features a local-artisan-created “butterfly wall” consisting of tiny steel butterfly sculptures.
The drop in the ceiling for the HVAC system was removed to add additional storage space, and the sprinkler system was rearranged to integrate with the lighting plan, using slots in the drywall designed for AC (rather than unsightly grilles). Enlarged hallways and magnetic strike plates on all the custom-built doors create the illusion of more space and contribute to the clean aesthetic. This newly renovated condominium boasts all the features and craftsmanship of a custom-built home, and a renewed sense of belonging can be felt upon arrival. To view this project, and other award-winning custombuilt and renovated homes, visit havan.ca/awards. The HAVAN Awards for Housing Excellence is a premier local industry program that recognizes the best homebuilding industry professionals in the region; a name one can trust. The Homebuilders Association Vancouver (HAVAN) represents over 1,100 members who build 65 per cent of Metro Vancouver’s homes, and is proudly affiliated with CHBA BC and CHBA.
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lifestyle
Sleeping in the trees
How one man’s dream created a world-renowned experience
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WORDS + PHOTOGRAPHY LIA CROWE
I was struck by the notion that no matter how crazy or inconceivable an idea is, if it just won’t go away, we might as well put practicality aside and follow the thread to see where it leads. “It was an idea that just wouldn’t go away.” I first met Tom Chudleigh about eight years ago when a good friend, who had heard about Free Spirt Spheres near Qualicum Beach on Vancouver Island, booked us in for a fun little get-away. We chatted briefly with Tom as he led us to our accommodation, which was contained in a beautiful sphere, expertly suspended by ropes in the trees. His words stayed with me, coming to mind in those moments of inspiration when rationality attempts to dismiss an idea that seems a bit “out there.” I was struck by the notion that no matter how crazy or inconceivable an idea is, if it just won’t go away, we might as well put practicality aside and follow the thread to see where it leads. In this case, I imagine anyone who has the opportunity to stay at Free Spirit Spheres—and people come from all over the world to do so—is thankful that Tom gave life to this dream, creating a truly unique experience that feels part Ewok village, part futuristic submarine and part fantasy airship with Lord of the Rings-esque detailing. So it is with excitement that I arrive at the spheres again, so many years later, to sleep among the trees, let the natural sway of the forest lull me into slumber and meet Tom again to dig deeper into the genius of his idea and understand the work that goes into each sphere. I want to explore this “idea that wouldn’t go away” and find out where it came from in the first place. “In my belief system, ‘original’ ideas don’t come from people, they come through people. I think the spirit realm is
the source of new ideas and receptive people are the vehicles to deliver them. I’m one of those people that is receptive to new ideas and I have the skills to manifest them,” says Tom whose background is in shipbuilding. We head out on a tour and the property is gorgeous, with two of the resort’s three spheres currently suspended—one in the trees and one from a masterfully constructed wooden structure—each set in private spaces around a huge pond. Both are luxurious inside and brilliantly designed with a daytime set-up that magically transforms to a night-time configuration. When Tom shows me his workshop, I can best describe it as a reflection of a marvellous, mad genius. In the centre of the sprawling barn-style shop sits a huge wooden sphere, surrounded by the tools of the trade. I’m suddenly struck by the realization that not only did Tom develop and construct a completely unique structure, he first had to create the tools required to build it. I wondered out loud what skills enabled Tom to build these spheres. “I am a multi-medium artisan,” he says. “I’ve learned how to work with wood, metal, bronze, rope, fibreglass, plastic and nature. Each material has its uses and limitations. A complex project like this requires many material changes and the trick is to get them to blend harmoniously. It takes two to three man
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years to finish a fibreglass sphere. It takes about a year more to do a wooden sphere. “I made my first sphere, Eve, out of yellow cedar because I loved the wood and thought it would last a long time. We put up Eve, the first suspended spherical tree house, in the spring of 1998 on Denman Island. I had spent the previous five years building it. We tried two different groves of trees that summer, which gave us a little experience hanging and moving a sphere. I launched a web page that fall and Free Spirit Spheres was born.” Tom built the second sphere, Eryn, from Sitka spruce because it was lighter, stronger and took glue better. “Over the years, the spheres and suspension systems have evolved. The second sphere was bigger with more windows,” he says, adding, “The door and window hardware became custom-cast bronze with runes and Celtic knots. The door hinges and latching systems became much more sophisticated. The attachment points and tethers became more tangential to the sphere.” They also had to build a winch to install and move spheres around in the forest—without roads—and purchase a set of three gauges that could measure stresses and strains. “Since then, we have been strain-testing everything on the spheres and in the forest,” he says. They also had to rig the support trees with back stays, and the liability trees with ropes to deflect them if they fall or break. This allows them to “damp” the tree movement in the
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wind, and prevent essential trees from falling or breaking. Importantly, Tom adds, “This enables us to minimize any negative impacts on the forest”—something that is extremely important to him and his wife, Rosey Cowan, who together run the Free Spirit Spheres. As my adventure in the trees begins, Rosey and Tom take me to the sphere called Melody, where I will be staying, and show me how everything works. The sensation inside is similar to a boat: stable but gently responsive to movement. The view out the circular windows is a perspective of the forest usually reserved for birds and tree critters. No space is wasted; every inch is considered and is aesthetically pleasing to the eye. According to their website, Tom and Rosey have added sale of the spheres to their business. “This is a new direction,” Tom confirms. “So far all the spheres I’ve built have been hand-crafted artisan spheres.The new spheres are designed for assembly line production, more like a production yacht. We are selling the spheres and suspension systems and risk management programs, and marketing it all as a franchise opportunity. The first production run will come out this fall and winter, and it looks like they will be manufactured by a boat-building shop in California.” And what else is in the future for Free Spirit Spheres? “We’re hoping to move to a better forest with different zoning so we can put up all of the spheres I’ve built. We want to have all six spheres hanging in the forest canopy. They will be connected by suspension bridges, and spiral stairways will provide access to the ground.” That night, after a beautiful afternoon walking the trails around the Free Spirit Spheres property, enjoying a lovely dinner brought to eat in the sphere and finally having a sauna in the property’s bathhouse, I find myself tucked snugly into bed. More than ever, I have an awareness that I am supported by the living giants of this forest. And, as I feel their subtle movements, more of Tom’s words come to mind.
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Asked what his greatest joy on this “spherical” path has been, he answered, “Seeing the looks on people’s faces when they first step into their sphere. Also, the people who come here to stay are a very unique and special slice of humanity. The effect the experience has on them is profound. The forest and nature connection is number one for the guests, especially since the pandemic. People seem to be more hungry than ever to reconnect with nature.”
Pavers & Flagstone
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GRANDIOSE 50
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The 12,400-square-foot stately manor—majestically modelled after the likes of Buckingham Palace and the White House— comes with many perks beyond the ability to practice safe social distancing.
SE&PLACES wide outdoor spaces
Cascadia Palace Luxury Estate offers the perfect pastoral refuge BY LISA MANSFIELD B O U L E VA R D
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luxurious pastoral oasis on nearly 50 acres of private land may just be the perfect antidote to crowded city life at a time when “big spaces and few faces” is the mantra du jour. And this Langley, BC mansion’s got the right mix of spaces to savour solo moments, whether you’re exploring backyard forest trails, relaxing among the Japanese maples, rhododendrons and blue spruce trees in the beautifully landscaped garden, claiming a comfy spot in one of many sunny sitting rooms, curling up with a book in a quiet nook or grabbing a drink at Cascadia Palace Luxury Estate’s private basement bar. While this sanctuary of peaceful privacy will cost you a cool $15.6 million, the 12,400-squarefoot stately manor—majestically modelled after the likes of Buckingham Palace and the White House—comes with many perks beyond the ability to practice safe social distancing: a private library, fitness room, guest house and even equestrian pastures for your trusty steed. Not to mention the million-dollar views of Mount Baker and the Coast Mountains. While dips in the indoor pool followed by drinks on the expansive patio, dinner in the dining room and evenings enjoying the stunning countryside surroundings are easily on order any day, adding horseback rides and tennis matches to your daily schedule—without having to leave home—is a surefire way to stay healthy and safe in these precarious times.
In and out of the spotlight
Gated and set back from 248th Street so that it’s hidden to street traffic, Cascadia Palace comes into sudden view at the end of a long, winding driveway; a stunning swath of rich red brick and bold white columns and windows upon windows and wings upon wings. Arresting to behold, like something out of a movie or fairy-tale, this is not your everyday farmhouse. This mansion has played host to everything from formal galas to recreational retreats to movie production crews. Cascadia Palace has taken centre stage on many movie sets, counting Bob the Butler and Hallmark classic Coming Home for Christmas among its movie credits. And although it has received its fair share of exposure on the silver screen, the house itself comes with hidden nooks and crannies yet to be discovered. (Yes, there is a hidden room and, yes, you’ll have to buy the place if you want to see it.) 52
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Conceived and constructed by a local business magnate in 1995, the stately manor was built to last, with solid brick exterior, concrete roof and commercial heating system. Quality interior detailing includes brass fittings and gorgeous wall sconces. Just inside the brass-adorned double front doors is a striking entryway designed in Greek revival style, marked by vaulted ceilings, gunmetal grey slate floors and a gleaming white staircase that leads up to a stately sitting room illuminated by an ornate brass chandelier. To the left of the entryway, a formal dining room whispers of dinner parties past and future. And over to the right, through French doors, the living room beckons with its cosy wood-burning and gas-combo fireplace. Just beyond, a music room—perfect for tickling the ivories after a meal—offers another cosy fireplace and sitting area or, on warmer evenings, opens up onto the backyard with its sweet summer breezes. Next door, in the kitchen, granite countertops, oak cabinetry and Sub-Zero appliances provide all the essentials you’ll need—whether for a simple weekday meal or a fancy feast for 20 of your closest friends. From here, step out onto a massive backyard teak wood deck, equipped with a barbecue terrace with an inbuilt fire pit and cooking hole, in addition to an oversized gas barbecue that’s connected to the main gas line for the house. Cue fantasies of endless barbecues and campouts.
Stories and slumber
Book lovers might spy the resplendent red walls of a library just beyond the kitchen. While an iron staircase leads to bookshelves above, French doors open onto the backyard, so you can take your tome out into the sunshine, where idyllic country soundscapes make the perfect reading soundtrack. The first of five bedrooms can be found on the main floor, too. Here, the large master bedroom boasts two separate walk-in closets, perfect for those who prefer their own private dressing space. A large en suite with soaker tub and shower along with another set of double French doors leading outside complete this dreamy main-floor enclave. Upstairs, four additional bedrooms, each with accompanying en suite, offer ample space for weary heads. A hallway sitting area gives onlookers 360-degree views of the property, plus a window onto the front entryway and family room. B O U L E VA R D
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Cascadia Palace has taken centre stage on many movie sets, including Bob the Butler and Hallmark classic Coming Home for Christmas. Down for fun
It’s on the basement level where the country fun really gets going—whether for fitness or pleasure. First on tap, a British-style pub room complete with a beautifully crafted bar, including beer taps, bar fridges and a wet bar sink, offset by brand-new travertine flooring, just waiting to be filled with dancing feet. An adjacent games room and sitting area offer quieter refuges, while next door, the indoor pool glistens like a Grecian spa, complete with hot tub, sauna and surrounding windows that almost make it seem like you’re soaking in nature. Prefer dryland workouts? A gym in the next room has you covered. The basement also houses the utility room, where
the home’s radiant heating system can be set to heat or cool, depending on how hard you’ve been sweating it out. Of course, if your preferred playground is outdoors, then hop in the saddle and explore Cascadia Palace’s nearby trotting trails. This is the perfect place for equestrian enthusiasts, with large pastures that have been cultivated specifically for optimum grazing. And if you have bigger dreams in mind, this property offers opportunities for subdivision or agricultural development. Here, country living can truly be anything and everything you’ve ever dreamed. (More information can be found by calling 604789-3156.)
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femininity reclaimed WORDS + PHOTOGRAPHY LIA CROWE
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rista Smith, creator and owner of Reclamation Designs, invites Boulevard to Reclamation’s studio headquarters for a day of whimsy, fun and a little fantasy. Joining in the whimsical journey is Reclamation’s design and sewing team, made up of designers Stefanie Kos and Emily Webb, dress rental manager Chloë Piwek and design assistant Aisling Goodman, wearing a selection of dresses they have created. Primarily using vintage and antique lace, Trista’s designs are made to fit a range of sizes and to flatter the female form. This has led to a client base of people from all over the world. Come with us on a deep dive into a celebration of femininity and an inside look at a “made in BC” company bringing beauty to the world.
All dressed by Reclamation Designs available at wearereclamation.com Makeup and hair by Erica Harris and Erin Bradley
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business class
part of the furniture
Sara Samieian builds on history at Moe’s, her family’s business WORDS JOE LEARY
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“From a very young age, my brother and I were very involved in the company. From working at the trade shows to the stores, we were always a part of the conversation as to what was going on in the industry— so it felt very natural.”
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orn and raised in Vancouver, Sara Samieian decided to work in the family business once she entered university. Today as president of the retail division of Moe’s Home Collection, Sara has witnessed tremendous growth—both in the furnishing business and in the manner in which it’s conducted—especially given the ever-changing world we live in. The business began as Moe’s, a fine rugs and furniture store, located on South Granville in Vancouver. “From a very young age, my brother and I were very involved in the company,” she says. “From working at the trade shows to the stores, we were always a part of the conversation as to what was going on in the industry—so it felt very natural.” She adds: “I did have retail jobs elsewhere during high school and university, but once I graduated, I became full-time for Moe’s and have been here ever since.” The story of Moe’s dates back to 1986 when Moe Samieian Sr. created the business before entering the wholesale market in 1999, and opening a head office in San Francisco. Come the early 2000s, siblings Sara and Moe Jr. entered the picture. Like most businesses, one experiences peaks and valleys, but it’s those teachable moments that create titans of industry. Fast-forward to 2020, and COVID-19 took virtually every retail operation to a point where previous business models and templates had to be rethought. “It has definitely been an adjustment for everyone,” admits Sara of the ongoing pandemic. “Moe’s, company-wide, was
incredibly quick to react to this shift. We had all of our office employees—approximately 100 people—working from home within 24 hours. Our three distribution centres have remained open with guidelines in place throughout the pandemic, and we’ve been shipping every day.” Sara notes that in Vancouver, Moe’s flagship store has remained open the entire time—by appointment only initially when COVID-19 first hit—and moving back to normal operations as of May. Admittedly, the pandemic has created new opportunities for a business to rethink its practices and methods of operation, and Moe’s is certainly no exception. “We’ve seen a significant increase in online transactions through our e-commerce partners,” Sara says, noting, “Instore [purchases] continued as many people—now staying at home—did need certain pieces or wanted to improve their home space being stuck there so much more.” She adds: “People still want to shop in-store and try their larger pieces such as sofas before buying them. But there is definitely an increase in online shopping.” Noting that current trends in home furnishings include largely natural materials, soft curves and dark hues, Sara contends that today’s consumers are infinitely more informed before an actual in-person visit than they used to be. “Customers are doing a lot more research on their end before coming into a store,” she says. “We find a lot of people know what they are looking to purchase and have already done the research prior. Nevertheless, our staff is very B O U L E VA R D
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knowledgeable and always accommodating for customers who don’t know precisely what they want or what will work for their home.” With a five-year-old son and a new British Shorthair kitten named Howard, Sara and her husband live in Kitsilano as she continues to see Moe’s further expand its brand amid a growing retail and wholesale division. With an eye to opening more Moe’s locations in the future, this local success story currently boasts two major wholesale showrooms in the US, as well as 12 store locations worldwide. And as for how the business of home furnishings embraces the current realities and readies to further develop down the road, Sara says, “I see the digitalization trend. The evolution towards a more online world is heightening, but the in-store experience will always remain relevant, especially in the furniture industry. There are still many customers who want to come and see and feel a piece before investing in it.” She adds, “There is definitely going to be a shift in upcoming trends and materials due to COVID-19 and our forecasting has had to shift due to this.” And seemingly, the categories of furniture items that people are seeking out are also changing. “We see increases in home office furniture, outdoor furniture and accents.” Add to that a new transactional website launch coming soon, MAGAZINE and HALFPAGE AD for Moe’s remains bright indeed. the furniture future
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food and feast
Show-stopper
SALADS Three upstaging sides or stand-alone mains, which highlight the sunshine’s bounty WORDS ELLIE SHORTT
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alad sometimes gets a bad rap. Homer Simpson’s oft-quoted claim that “you don’t win friends with salad” of course comes to mind, among many other sayings, jokes and memes all unfairly targeting what perhaps is simply a misunderstood gastronomic classification. But that’s just it, salad is inherently challenging to categorize, and can encompass so many delightful combinations and varieties. At the heart of it, salad is simply a melange of ingredients, generally vegetables or fruit, but can include all sorts of heartier fare for a more rounded dining experience. I would argue that perhaps what differentiates salads from other mixed-ingredient dishes is that they’re generally (but certainly not always) served cold or room temperature and have a sort of all-in-one and ready-to-eat quality about them. The term “salad” comes from the French “salade,” which originates from the earlier Vulgar Latin root of “herba salata,” or “salted greens,” whereby vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman times. Of course the presence of greens (or salt for that matter) doesn’t necessarily centre our modern understandings and experiences of salad, as seen in various fruit salads, as well popular go-tos like bean salad, tuna salad, egg salad, fattoush and sōmen salad (a noodle-based salad). So what makes a good salad? Individual taste is always at the centre of these sorts of questions, but as a devoted salad enthusiast, I would argue that a good dressing is essential, as well as the right combination of complementary textures and flavours that make up the body of the dish. I must emphasize that a “good dressing” or “combination of complementary textures and flavours” doesn’t necessarily denote “fussy” or “complicated.” Some of the best salads I’ve enjoyed are simple and subtle. However, prioritizing in-season ingredients is ideal as this will provide maximum freshness, flavour and nutrientdensity, which is always a nice little bonus when enjoying any dish! As I reflect on this, I wonder if perhaps the reason salads aren’t always the popular kid in the kitchen is that far too often we’re exposed to drab bowls of tired greens, sad veggies and bland dressings, apathetically thrown together and offered as a token filler dish with the goal of “getting more colour on the table.” B O U L E VA R D
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The following recipes are anything but that, showcasing a number of locally sourced summertime ingredients, thoughtfully combined for three showstopper salad experiences. Enjoy them as standalone dishes or as exciting accompaniments to your favourite barbecue mains. Prep them up for easy and exciting weekday dinners, or bring one with you to your next (safe and socially distanced) backyard gathering. However you toss it, mix it or chop it, they’re all fun, flavourful and remarkably satisfying, proving once and for all that you can in fact win friends with salad.
Grilled Cobb A summery spin on a beloved classic, this Cobb invokes the flavour-making benefits of your barbecue to provide a bit more punch both visually and taste-wise. Don’t have access to a barbecue? You can still get essentially the same effect using a cast-iron grilling pan stovetop. Ingredients For the dressing: ½ cup olive oil 3 tbsp apple cider vinegar 1 tbsp grainy mustard 1 tsp honey 2 cloves of garlic, minced ½ cup fresh flat leaf parsley, finely chopped Sea salt and freshly ground black pepper to taste (I did about ½ tsp salt and ¼ tsp pepper)
However you toss it, mix it or chop it, they’re all fun, f lavourful and remarkably satisfying, proving once and for all that you can in fact win friends with salad.
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For the salad: 2 eggs, hardboiled, peeled and sliced in half 1 chicken breast (boneless, skinless) 3 pieces of bacon 1 ear of corn, shucked and cleaned ½ red bell pepper, cut into three equal pieces ½ medium zucchini, sliced into ¼- to ½-inch thick pieces 3 small-to-medium-sized tomatoes, halved ½ purple onion, thinly sliced (about ½ loose cup’s worth) ½ avocado, sliced Spring onion, sliced (about ¼ loose cup’s worth) ½ cup blue cheese 5-6 loose cups of assorted fresh lettuces (butter, red/green leaf, frisée, etc.) Olive oil Paprika Sea salt Freshly cracked black pepper Method For the dressing: Either whisk all the ingredients together in a medium bowl, or place all the ingredients in a jar, seal and shake to combine. Alternatively, you can combine the ingredients in a small food processor or blender and pulse to combine. For grilling: Preheat your grill to medium heat. Brush the chicken breast with about 1-2 tbsp of olive oil, and coat both sides with a sprinkling of sea salt, pepper and paprika. Set aside. Repeat the same for the corn, pepper, zucchini and tomatoes. Set aside.
Once the grill is hot, add the chicken, flipping once until cooked through, about 6 minutes per side. Once cooked, remove from the grill, allow it to sit for a few minutes, and then slice. While the chicken is sitting, grill the corn, veggies and bacon. For the corn, make sure you’re rotating it evenly, and for the veggies and bacon, make sure you flip halfway through. The corn should take about 10 minutes total, the pepper and zucchini about 4 minutes per side, the bacon about 3 minutes per side (depending on how crispy you like it), and the tomato about 2 minutes per side. Set it all aside and allow to cool. Once the corn has cooled, shave off the kernels and set aside. You can also chop up the bacon, or leave whole depending what aesthetic look you’re going for. Assembly: Spread your greens evenly in a shallow bowl or large plate. Arrange the grilled items, including the sliced chicken and shaved corn, on top of the greens, as well as the other prepared items (sliced eggs, blue cheese, purple onion and spring onion). Drizzle with dressing and serve!
Tossed Greens with Grilled Nectarines & Prawns Light, crisp, and somehow “refreshing” as far as salads go, this dish is not only full of flavour, but also a feast for the eyes! Like the grilled Cobb, the instructions call for a barbecue, but you can absolutely use a grilling pan stovetop instead. Ingredients For the dressing: ½ cup olive oil 3 tbsp lime juice 2 tsp honey 1 clove garlic, minced ¼ cup mint, finely chopped ¼ cup basil, finely chopped Sea salt and freshly ground black pepper to taste
Grilled Cobb
For grilling: Preheat grill to medium heat. Brush the prawns with about 1 tbsp of olive oil and squeeze some fresh lime juice over them so that they’re coated evenly on both sides. Sprinkle with salt and pepper and set aside. Brush both sides of the nectarine pieces with olive oil, and set aside. Once the grill is hot, add prawns and nectarines, flipping once until cooked through, about 3 minutes per side. Once cooked, remove from grill and allow to cool. Assembly: Spread out the greens on a platter and arrange all the other ingredients evenly throughout. Drizzle with dressing and serve!
For the salad: 2 skewers of prawns (about 6 prawns on each) 1 ripe nectarine, cut into 6 pieces 1 cup fromage frais (or similar), crumbled ½ cup radishes, thinly sliced ½ cup English peas, opened in half or chopped ½ long English cucumber, shaved into ribbons (a mandoline slicer works best for this) Handful of pea shoots 3-4 loose cups of mixed baby greens Olive oil for brushing Lime wedge Sea salt and freshly cracked black pepper Chopped fresh mint for garnish Method For the dressing: Either whisk all the ingredients together in a medium bowl, or place all the ingredients in a jar, seal and shake to combine. Alternatively, you can combine the ingredients in a small food processor or blender and pulse to combine. Set aside.
Tossed Greens with Grilled Nectarines & Prawns
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Mediterranean Mix with Crispy Toasted Chickpeas & Quinoa
Mediterranean Mix with Crispy Toasted Chickpeas & Quinoa Horiatiki meets tabbouleh meets my favourite way to enjoy chickpeas in a salad! It’s a big Mediterraneaninspired mix with a lot of flavour and texture with minimal effort. Best part of all, it keeps quite well and offers lots of options for pre-prep ease. Ingredients For the dressing: ½ cup olive oil 3 tbsp lemon juice ½ tsp salt ¼ tsp pepper ¼ cup fresh dill, finely chopped ¼ cup fresh flat leaf parsley, finely chopped Sea salt and freshly ground black pepper to taste For the salad: 1 cup cooked quinoa 1 can chickpeas, drained and rinsed 1 ½ cup cucumber, sliced (I used smaller cucumbers here so that they have that little circular coin look) 1 ½ cup cherry or grape tomatoes, halved ½ cup purple onion, thinly sliced and chopped 1 cup pitted Kalamata olives, halved 1 cup marinated artichokes, drained and chopped 1 cup crumbled feta (I like to use a nice light goat feta for this recipe)
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¼ cup olive oil, divided 1 tsp sumac, divided Sea salt and freshly ground pepper Fresh dill and flat leaf parsley for garnish Method For the dressing: Either whisk all the ingredients together in a medium bowl, or place all the ingredients in a jar, seal, and shake to combine. Alternatively, you can combine the ingredients in a small food processor or blender and pulse to combine. Set aside. For toasting: Preheat your oven to 425 F and line two baking sheets with parchment paper. In a medium-sized mixing bowl, toss the chickpeas in half of the olive oil, half of the sumac, plus a sprinkling of salt and pepper. Spread the seasoned chickpeas evenly on one of the baking sheets. Repeat with the quinoa. Bake for about 12-15 minutes, tossing half way through for an even cook. Once toasted to your liking, remove from the oven and allow to cool. Assembly: Combine all the ingredients, including the toasted and cooled chickpeas and quinoa, in a large bowl, toss with the salad dressing, garnish with some additional chopped fresh parsley and dill, and serve!
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travel
Finding Nimmo Wilderness resort is the perfect close-to-home getaway WORDS SUZANNE MORPHET
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tepping onto the large floating dock at Nimmo Bay Wilderness Resort, I barely notice two men relaxing on Adirondack chairs and enjoying a cold beer in the late afternoon sun. Instead, I’m admiring the surroundings. Dense forest flanks Mount Stephens, which rises sharply above the inlet where our floatplane landed moments earlier. Anchored to the shoreline are a series of tidy buildings on floats, most strikingly a new yellow cedar structure with a flared black roofline, giving the impression that it might just take flight like the Thunderbird of First Nations lore. My thoughts are interrupted when I hear, “Hey, Suzanne.” Surprised, I turn to look at the two seated men. What are the chances of meeting someone I know deep in the wilderness of the Great Bear Rainforest on BC’s central coast? “Chuck!” I laugh, recognizing one of my neighbours from Victoria. “What are you doing here?” But I don’t really need to ask. With COVID-19 curtailing foreign travel, everyone’s holidaying closer to home this year. Chuck took advantage of international cancellations and booked a corporate retreat for 13 of his staff. Now, he and his wife are staying a couple days longer. Who can blame them? As my husband and I are led to our waterfront cabin along a winding boardwalk, I’m reminded of wilderness resorts I’ve enjoyed in Africa. There, walkways are also elevated, both to protect the ground from damage and protect guests from wild animals. At these African camps there’s always a “wow” moment and just as I’m wondering what’s in store here, we round a corner and there it is—a natural waterfall tumbling down a steep ravine. Two hot tubs are positioned close enough to catch its cool spray, while tucked into the trees higher up is a glass and cedar cabin where I’ll enjoy a therapeutic massage on my last morning. As well as thrilling us every time we B O U L E VA R D
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By our second day we’re tuned into the rhythms of this place: the f lood and ebb of the tides, the everchanging weather, the appearance of food wherever and whenever we want it.
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walk by, the waterfall provides drinking water and up to 80 per cent of the resort’s power. In fact, it’s the very reason Craig Murray picked this spot more than 40 years ago to build a heli-fishing lodge. A sign engraved with the words “to fly is human, to hover divine” recalls those early days when a single building on floats accommodated Craig’s growing family as well as his paying guests. Even then, Nimmo Bay attracted well-to-do clients. The Murrays needed people able to pay the big bucks required to finance a seasonal, off-the-grid resort where everything from food to furniture has to be barged or flown in. Mostly, those were corporate Americans, like the CEO of Boeing and his guests, who arrived every year for 14 years in their own Sikorsky helicopter from Seattle. When Craig and Deborah’s oldest son, Fraser—and his wife Becky—took over in 2011, heli-fishing was still their focus. But that changed almost overnight when they attended a travel trade show in Marrakesh and mentioned to German tour operators that their guests often saw bears and whales. “They were like, ‘Bears? Whales?’” laughs Becky, mimicking a bear’s ears. “So we basically knew right then. Day one we were selling heli-fishing, day two we were selling this program that we’d never done before.” For international visitors, wildlife is understandably a huge drawing card, but I want to know what magic Nimmo holds for British Columbians who’ve already seen a bear or two. Why come here to experience something we can find even closer to home? Sitting around a blazing fire that evening, Chuck assures me that Nimmo Bay “is much more than bears and whales.” We have three full days to find out. We’re already getting the drift over dinner our first night—wild mushroom and garlic soup, seared halibut for me and an enormous ribeye of beef for Kit, and buttermilk and rhubarb sorbets—when Nimmo’s amiable concierge stops by our table to discuss tomorrow. We could do a safari by motorboat, says Will, or kayak the inlets around Nimmo Bay. Heli-fishing is also an option. Or what about an entire day of wellness? Start with a private yoga class, enjoy a full-body eucalyptus and sea salt scrub, meditate in the forest, then end the day with an Ayurvedic head massage. We want to sample everything and we’re happy to let Will figure it out. That’s when a weight lifts and suddenly I feel like I’m on vacation. Will’s in charge. We just have to show up. By our second day we’re tuned into the rhythms of this place: the flood and ebb of the tides, the ever-changing weather, the appearance of food wherever and whenever we want it. One evening Will suggests we investigate the private dock down the bay that’s equipped with a wood-burning sauna. We’ll have it all to ourselves. Arriving by kayak the next day, the sauna is steaming hot and the ocean bracingly cool. The dock is big enough for a dance party and we’re all alone without even a mosquito in sight. How is it possible that providing something as simple as hot air and cold water can feel so luxurious? That’s the magic of Nimmo. Returning to the lodge, we find a couple of large yachts anchored offshore. Just like in the old days, Nimmo Bay is still a must-stop for cruisers looking for hospitality. Dinner that evening begins with crispy pork belly and Dungeness crab in a tomato reduction, followed by sablefish flavoured with eulachon—an oily fish prized by Indigenous people. The eulachon was a gift from the nearby Dzawada’enuxw First Nation at Kingcome. Surprisingly perhaps, salmon is not served during our stay and won’t be this season. “There’s so much pressure on the salmon from commercial fisheries and sports fisheries,” laments Fraser, explaining his preference for using more sustainable fish. Yes, with a smart eye to the future, and building on a stellar reputation from the past, I can see how Nimmo Bay will continue to please. Whether foreigner or local, we all need a little bit of Nimmo time. For rates and other information, see nimmobay.com B O U L E VA R D
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secrets and lives —
AND THE 7 SINS with CARMEN D’ONOFRIO
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s managing partner of Stile Brands, president of the Commercial Drive Business Society, and member of the Board of Directors for the Vancouver International Wine Festival, Carmen D’Onofrio Jr. wears a lot of hats in his professional life, and he does so with a level of passion and drive that’s infectious within moments of talking to him. Carmen, who was born and raised in Vancouver, came to the wine and import business in 2002, after his career as a professional soccer player was cut short by a knee injury. “From the ages of 17 to 27, I was always away. I went to Europe to play for a year, then I went to Stanford University in California, and I played professional soccer for five years,” he says. “Then I got injured, and my father became sick with cancer (non-Hodgkins lymphoma), and it was just time for me to come home.” He took the reins of Stile Brands, a company started by his father in 1991 as a hobby, to bring in Italian wines and other alcohols not readily available in the Canadian market at the time. But what began as a sideline quickly grew into one of Western Canada’s biggest premium importers of beverage alcohols. “It’s a passion for us,” says Carmen of the family business. “If you’re doing what you love and you relish the challenge, you’ll fall in love with the business—and we did, and it just continued to grow.” He’s been running the company since 2002, right when Stile Brands made one of its first big marks on the industry.
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“One of our first big successes was Prosecco. We started importing it in 1992, and at that time nobody knew what it was.”
“One of our first big successes was Prosecco. We started importing it in 1992, and at that time nobody knew what it was. Even most of the Italian immigrants that came from Italy didn’t know what it was either because they were from a different region, or it became popular after they’d left,” he says. “We always believed in it. It has great value, it’s fashionable. In 1992, nobody wanted Prosecco. In 2002, everybody wanted Prosecco.” Stile has been focusing on Lambrusco for the last five years or so, also with growing popularity. “It’s trendy, it’s cool, it’s fun. People are understanding how good and how versatile it is,” says Carmen. “What I see coming up next is Prosecco Rosé.” The Prosecco Consortium in Italy finally recognized it as a DOC wine, so now it’s available for export, he explains, excited about its prospects. “Coming this winter, you’re going to start seeing it in the market.”
The 7 Sins ENVY:
Whose shoes would you like to walk in? Bruce Springsteen. I always wanted to be a rockstar. When I was a kid, I’d pretend to be him in my basement, put on the bandana and everything. He’s iconic and timeless, and he’s still producing and writing music!
GLUTTONY:
What is the food you could eat over and over again? Pasta for sure. I absolutely love Italian food and experiencing the different specialities of each region. Thank God there are 20 regions in Italy!
GREED:
You’re given $1 million that you have to spend selfishly. What would you spend it on? I would buy a European Football team and develop an academy of young players that one day could hopefully win a Champions League title.
WRATH:
Pet peeves? Indifference, apathy, laziness and entitlement. And people that are disrespectful and always negative and don’t enjoy the beautiful moments of life.
SLOTH:
Where would you spend a long time doing nothing? I’d love to be in a villa in central Italy. A place where I can see my vineyards, I can taste wine, I can see the ocean and there’s a nice little hamlet town nearby where I can go to the market and visit the square, have a great espresso and visit the museum. That would be my little piece of heaven. Absolute tranquility.
PRIDE:
What is the one thing you’re secretly proud of ? Finding the next best thing. Our company was the first agency to market and promote Prosecco in the early 1990s throughout Western Canada. We are now on a mission to do the same with Lambrusco, which is having great success and a renaissance in the wine world.
LUST:
What makes your heart beat faster? Competition. I love competing and being challenged. When I played soccer with the Canadian Olympic team and professionally, the adrenaline and rush you get from playing in front of large crowds in important games is an incredible feeling. I’m not a daredevil—I don’t need to drive a fast car or jump out of a plane— but I’m all about rising to a challenge. It’s pure excitement for me.
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narrative
WORDS BRUCE CAMERON
X ILLUSTRATION SIERRA LUNDY
Namgis First Nation’s Big House in Alert Bay.
SAFE PLACE IN A STORM: THE HAIDA RETURN
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n this age of COVID-19, I’m grateful to live in a place where public health has been taken seriously and the impact of the crisis has been kept to a minimum. It is easy to become complacent and it’s even easier to forget the lessons learned during previous pandemics, separated as we are by the fog of time from events like smallpox outbreaks in the 1800s and the Spanish flu in 1918. As an avid student of history, I always stop at heritage signs to linger and learn details of the past. But even more compelling are the stories not widely told: those filled with heroism, treachery, perseverance and pestilence, such as the story of the smallpox outbreak of 1862. My wife and I love to travel throughout BC and in particular around Vancouver Island, visiting small villages, exploring back roads, discovering abandoned town sites and enjoying beautiful beaches. One place that holds a special place in our hearts is Alert Bay, located on Cormorant Island at the north end of Vancouver Island. We love it so much that we commissioned a local Kwakwaka’wakw artist in Alert Bay to craft our wedding rings, engraving them with Kwakiutl motifs of a whale and an eagle. Each time we visit Alert Bay, special things happen. Once, we rounded a corner on the road just in time to see a humpback whale breach in the ocean, right in front of us. And another time, most fortuitously, we met the local Chief, who invited us to attend a potlatch at the Namgis First Nation’s Big House. Knowing a little about First Nations customs and the special place potlatches occupy in the culture, we excitedly accepted the invitation, changing our travel plans to stay in the area longer. In the not-too-distant past, the potlatch was considered controversial, representing such an antithetical challenge to the conquering “white” culture that it had been banned. Potlatches were prohibited by law until the 1970s in many parts of North America. The ceremonies, held in long houses over several days, include story telling, singing and dancing. The potlatch was, and still remains, one of the central pillars of the oral culture of First Nations, ensuring continuity of stories, and a gracious, heartfelt transfer of wealth (whether it be a treasured carving, or a blanket or a piece of copper). We felt blessed to be invited by the Chief. But the bless-
ing was more of a gift than we could have imagined on that weekend in 2012. Not only was the potlatch hosted by celebrated storyteller and carver Beau Dick, it also commemorated a tragic piece of history—a story that is timely today. As my wife and I watched the day before the potlatch, an exquisitely carved canoe pulled up to a wharf and a group of Haida disembarked. They had arrived on the island to mark 150 years since the Kwakiutl peoples had helped the Haida as they fled, increasingly diseased and overcome with smallpox, north from Fort Victoria toward their home villages on Haida Gwaii. Smallpox had ravaged the entire West Coast, spreading after a sick passenger from San Francisco landed in the small colonial outpost of Fort Victoria. The shameful history of that period has been examined by others (The Vancouver Sun’s Stephen Hume wrote an excellent article in April 2012 on the 1862-63 smallpox epidemic, and the Haida detailed many of the events in the Haida Laas online journal). Each documents the scope of the calamity that engulfed the West Coast and especially the many First Nations, whose populations were decimated by up to 80 per cent. Residents of BC will recognize the names of many of the key actors in the unfolding calamity, from James Douglas, the Governor General of Vancouver Island, to Doctor Helmcken and Doctor Tolmie, elected members of the new colony’s legislature. As the smallpox epidemic gained a foothold, Douglas championed “the raising of funds for a hospital,” but the legislature, in an echo of COVID battles to come, “refused enforced quarantines as an infringement on personal liberties.” Even more galling was the fact that Tolmie and Helmcken, who both had experience dealing with smallpox outbreaks in 1837 and 1857, voted against quarantine measures. Despite attempts by Helmcken to inoculate some of the First Nations (there was a workable vaccine at the time), the legislature closed down and the leaders abandoned the colony, leaving local leaders like Police Commissioner Pemberton to cobble together a coherent response. Pemberton, egged on by a panicked white population aghast at the spread of the disease among the First Nations
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(which made up about half of the 5,000 or so people living in or near Fort Victoria), resorted to the threat of violence. Pemberton forced the sick and dying Haida and several other groups into their massive, sea-going canoes and had them towed by HMS ships Grappler and Forward north toward Fort Rupert. Little is known of that horrific voyage, as few of the exiled people survived the journey, but the decision to push the pestilence up the island effectively sealed the fate of thousands of villages whose populations perished in the next 18 months as refugees arrived on their shores and infected bodies washed up on their beaches. The 2012 potlatch hosted by Beau Dick was timed to coincide with the 150th anniversary of the arrival of the Haida in 1862, and provided an opportunity for the Haida to formally thank the Kwakwaka’wakw people for their help during a time of despair and death. The scale of devastation is hard to picture now. Beau Dick, who passed away a few years ago, recounted hearing stories from his ancestors of 1,200 big sea-going canoes full of Haida travelling south in the year prior to the outbreak past Alert Bay to Mak’toli (Fort Victoria). Only 24 canoes limped back into Bones Bay the following summer. The full tale of the 1862 smallpox pandemic is a heartwrenching account of needless death and suffering, caused by hapless dithering among politicians, who were trying to survive a plague while facing racist xenophobic sentiment and growing panic at the edge of the colonial world. At that
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moment of history, more than half of the population of BC was Indigenous (about 32,000 of the 50,000 people), and while a few brave missionaries like Leon Fouquet and Alexander Garrett risked their lives to help provide vaccinations, the proud, self-sufficient peoples of the West Coast were mostly left to die on their own. The enduring power and resilience of First Nations culture is a testament to the survival of those peoples and their stories. Beau Dick’s potlatch of 2012 unfolded in a mesmerizing display of artistry—starting with the carvings on the exterior of the Namgis Big House to the dazzling totems and the dancers moving enticingly around a blazing fire inside, amid chanting and drumming. One of the many highlights was the extraordinary display of masks, from small bears and frogs to an absolutely massive raven, which had to be supported by several people as the dancer moved around the fire. And, of course, it was a momentous occasion when the Haida took the floor. We were blessed to have been there for the potlatch and for the Haida’s return to thank the descendants of those who reached out when others turned them away. In these uncertain times, as in centuries past, we all need a safe place in a storm. Do you have a good story to tell—and the ability to write it? Boulevard readers are invited to submit stories for consideration and publication in the Narrative section. Stories should be 800 to 1,200 words long and sent to managing editor Susan Lundy at lundys@shaw.ca. Please place the word “Narrative” in the subject line.
2020
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WORDS LEETA LIEPINS
W E CA N D O I T (A L L) As Michael Chabon famously noted, “Man makes plans…God laughs.” Well, here we are. As the tipping point for the COVID crisis gradually recedes from the apocalyptic event horizon, what challenges must we overcome en route to the cautious reopening of the Canadian economy? For most industries, these challenging times have forced small- and medium-sized business owners to dramatically scale back both production and employee schedules. The redistribution of responsibilities throughout the managerial echelons is akin to re-booting a computer in “safe mode.” You can run the basic software, but that’s about it. The mantra “less is more” is heard echoing down the halls of commerce and industry throughout our fine land. These very desperate times have required a chameleonic response within all levels of the economy. The Darwinian “adapt or die” edict has become all too real in real time. What has replaced our former machined and manicured models is, in a word, chaos. Extinct are the lofty
job descriptions which, in a previous life, were bespoke blueprints for an unsullied career path. Poof, gone. The specialists are, through necessity, being required to evolve into generalists. The business owners themselves are streamlining the essential basics to secure baseline profitability. Corner-suite executives now find themselves wallowing knee-deep in the muck of daily operations. General managers have become exactly that…generalists capable of filling any unforeseen gap. That said, what is truly remarkable about this paradigm shift is the collective societal resilience that has emerged as a result. We, as Canadians, have demonstrated that through working together in an apolitical spirit of compassionate co-operation, we can succeed where other nations stand divided. While there is still a great deal to be done, I could not be prouder of our efforts.
LEETA LIEPINS TV Host/Co-Executive Producer: Our City Tonight TV airing Sundays at 1230pm on CityTV Instagram: @ourcitytonight, @culturebitesvancouver, @LifewithLeeta Twitter: @ourcitytonight @LifewithLeeta
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