MAGAZINE
VANCOUVER ISLAND
AFFORDABLE LIFESTYLE MAGAZINE
Winter 2015
Our Our VisiOn: Vision: To beTo a be leader in community support a leader in community support and and inclusion inclusion
ISSUE 23
On Cover: On the the Cover:
Lifetime Networks Lifetime Networks CookiNg for Cooking for iNdepeNdeNt LiviNg independent living
gordoN head /Cadboro bay 3838 GORDON HEAD /Cadboro Bay Cook st/fairfieLd 40 COOK ST/FAIRFIELD 40 dowNtowN viCtoria 42 DOWNTOWN VICTORIA 42 LaNgford 44 LANGFORD 44 duNCaN 46 DUNCAN 46
speCiaL Special Edition: editioN:
Inspire Inspire
ProfileS: profiLes:
Inspiring Businesses Empowering Inspiring Businesses EmpoweringaDifference a Difference PAGE 22 PAGE 22
Inspiration versus Motivation: Inspiration versus Motivation: What’s Difference? what’s thethe differeNCe? PAGE 14 PAGE 14
New Favourite EatsseCtioN Section New favourite eats PAGE 2 PAGE 2
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Merry Pairings Merry Pairings Page 10 Page 10
Welcome to Favourite Eats! Our newest and most delicious section will give you a taste of the culinary treasures on southern Vancouver Island, and the scoop on industry insights. We’ll attempt to bring you unbiased restaurant reviews, which may be difficult while our palates are bribed with such flavourful cuisine. We take our jobs seriously to keep your tummies happy this holiday season and well into the New Year.
OPEN ALL HOLIDAYS
(MAIN LINE) (CALL OR TEXT ORDER & RESERVATION)
FREE Delivery Greater Victoria, Langford & Colwood
10 am - 10pm
DESSERTS
EXTRAS
THE BUFFET
The Best Chinese & Japanese BuffetHOLIDAY Restaurant SPECIAL in Victoria LUCKY VILLAGE EXTRA SAUCES $2.00
Chicken Broccoli Tofu Vegetables
$3.00 $2.00 $2.00 $3.00
Sweet & Sour Black Bean Curry Honey Garlic
Prawns $4.00 Cashews $2.00 Noodles $2.00
Peanut Sauce Szechuan Sweet Chilli Satay Chilli Bean Ginger Steak Sauce
Homemade Almond Cookie (4) $2.00 Green Tea Icecream $4.00 Deep Fried Banana or Pineapple with Icecream $5.50 Ice Cream Vanilla, Mango or Chocolate $2.50 $3.00 Jello $5.00 Fruit $5.75 Cake $5.75 Nanaimo Bars
SEAFOOD IN EVERY BUFFET
Daily Lunch Buffet Weekday Dinner Buffet Weekend Dinner Buffet
SENIORS and MILITARY DISCOUNTS!
Open XmasBEVERAGES & New Year's Eve! 10% DISCOUNT
New Management Homemade Food
Juices - Orange, Apple, Cranberry, Mango Lemonade Perrier Water Soft Drinks Bottled Water
$3.00 $3.00 $2.50 $2.00 $1.00
ON TAKE OUT ORDERS
Please refer to online menu for the most recent prices and menu items
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$11.95 $14.95 $15.95
BRUNCH/BREAKFAST
COMFORT FOOD
2 CAN DINE for $18.95 Includes small butter chicken, small rice, 2 naan bread, 4 samosas, and galub jamun
We’re OPEN Year-round!
All-day breakfast, swivel bar stool, everything homemade sorta place. Victoria’s modern diner.
Check out our menu at
www.willowsgalley.com!
24 Burnside Road West, Victoria (778) 430-5858
2559 Estevan Ave, Victoria (250) 598-2711
2915 Douglas St. (Inside Super 8) spoonsdiner.com
Made from Scratch Asian Cuisine. No MSG! Vegan, Gluten Free Friendly. One of Victoria’s Best Kept Secrets.
Authentic Quebecois Cuisine. Squeaky Cheese Poutine, Montreal Smoked Meat, and more!
Open 7 day s a week for breakfast, lunch, and dinner! We have something for everyone. Vegetarian, Vegan, & Celiac Friendly!
DELIVERY/TAKE OUT
2224 Quadra St, Victoria (250) 386-8802
1215 Esquimalt Rd, Victoria (250) 220-8427
4675 Trans Canada Highway, Duncan 250-746-5848
www.pioneerhouserestaurant.com
Quintessential Breakfast Quickies; Bennies; Make Your Own Breakfast; Down Home Breakfast; Breakfast on the Sweeter ...and more!
10% OFF Any Order with this Ad! Exp. Jan. 31, 2016. Take Out or Dine-In Only. The Place to be for Sushi!
More than 50 savoury meals or treats and sweets...Spicy chicken, butter chicken, roti, Jamaican Patties, James’ famous Cinnamon buns! 2646 Quadra St, Victoria (250) 381-3363
4144 Wilkinson Rd, Victoria (250) 590-8879 Several items under $10. Glutenfree & Vegetarian Options. Eat Healthy, Eat Fresh!
Join our new favourite eats Section Call 250.419.2579 3
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Cook St Village 1109 McKenzie St (Not Ave)
1921 Quadra St, 250-590-8807
(across from the Police Dept)
2-2-2 Deal: 2 Pizzas w/2 toppings, 2 cans of Coca-Cola® products, 2 Heinz® or House dipping sauces 10”-$17.00 12”-$22.00 14”-$27.00 FREE DELIVERY
G-456 Gorge Rd East, Victoria (250) 383-6665
SPECIAL OCCASSION Waterfront Dining serving modern-comfort inspired West Coast Cuisine!
PUB FARE/LATE NIGHT LUNCH $10 & UNDER Authentic Mexican cuisine from scratch, even the corn tortillas! Our dishes are from the regions at Ixtapa, Zihuatanejo, Guerrero.
Have you tried our classic Louisiana Chicken Club? Served for the past 21 years and counting...
1765 Cowichan Bay Rd, Cowichan Bay (250) 597-4353 Serving housemade real Canadian comfort food! Savour our eggs benny or local seasonal favourites like steamed mussels. There is something for everyone, locally sourced, and affordable! 265 Trans Canada, Malahat (778) 432-4606
1550 Cedar Hill Cross Rd, Victoria (250) 472-0047
910 Esquimalt Rd, Victoria (778) 433-1331
Cenote is a metaphorical translation of the word; a place where community gathers to hydrate mind and nourish their bodies.
Famous for our delicious handmade burgers, sausage rolls and beef croquettes in gravy.
768 Yates St. Victoria (778) 433-4848
718 Fort St., Victoria (250) 385-1012
www.malahatchalet.com
Regular Burrito Combo $7.50 (Fish + $1) Must redeem coupon. No cash value. Cannot be combined with other offers. 1 per costumer per visit. Valid 03/31/2016
WTF - Wednesday Wing Time Frenzy! Happy Hour Everyday, 4-7pm Weekend Live Music! FREE Darts & Fooseball 25 Cent Pool
NOW OPEN C
NOW OPE N City 3944 Quadra St. NOW CentreOPE GrillN e & Spor tsSt,Bar 576 Yates NOW OPEN Victoria - Free Darts, City Pool,Spor Shuffle Board Cent re Grill e & tsVictoria Bar $ City7 days a week.
5 OFF 5 OFF
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Centre Grille (250) 479-9760 - Free Darts, Pool, Shuffl - Watch Board alle your favourite teams (250) 590-2042 7 days a week. & Daily Sport Foods & Drink BarSpecials Bring in this - Watch all your favourite
$
coupon and recieve - Daily
Food
- Under Newteams Local ownership
$
& Drink and Manageme Specials nt Bring in this 5 OFF- Under New Local Present this coupon couFREE Specialty - Every ownership Canucks game win prizes and recieve your food order. and Manageme also nt Monthly Canucks tix giveaway pon for $5 off at 5 OFF *Some restrictions- Every Coffee with any apply. Canucks game win prizes your food order. Ask for details. also MonthlyLet Canucks giveaway thetixGood City Centre Grille! Times Roll! Meal *Some restrictions apply. Located inside Ask for details. 1097Let the Good Langfo Times rd Parkwa Roll! rd BC • 250 391 1738 y, Langfo Lanford Lanes 1097 Langford Parkwa Limit 1rdper • Free y,Darts, Langfo Pool, Shuffle BC Board 7• 250 391 1738 days a week Bowling Alley. person. • Watch all your favourite teams Coupon valid for Expires • Daily Food & Drink Specials $ • Under New Local ownership and food only. January 31, Management • Every Canucks game win prizes 2016. also Monthly Canucks tix give$
$
Bring in coupon and 5 OF your foo dagwoods café d
Located at City Centre Park, inside Langford Lanes Bowling Alley
Located at City Centre Park, inside Langford Lanes Bowling Alley
1097 Langford Parkway (250) 391-1738
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away
dagwoods café Located at Langford Lanes in Langford Victoria’s only 10 Pin bowling alley
Locat ed at 1097 Langford City Centre Pa Parkway, Langfo
662 Goldstream *Som e restrictio Ave., Langford (250) 590-4342 Ask for det
662 Goldstream Ave, Victoria, BC V9B 2W8 Phone: (250) 590-4342
Please note: Your Ad will run “As is” unless chAnges Are mAde to this proof, so pleAse check the following closelY... offer(s) exPiry Date all Written CoPy name/aDDress/Phone
thank you for Using Direct response media Group advertising to Promote your Business. Local: 416-321-9900 Toll Free: 1-855-321-9903 Fax: 416-321-0098 Web: www.drmg.com
(Fish $1.00 extra, each)
10.99 $
(Fish for additional $1.00)
Must redeem coupon. No cash value. Cannot be combined with any other offer. Limit one per customer per visit. At participating restaurants only. Coupon valid until
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$ .99
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Must redeem coupon. No cash value. Cannot be combined with any other offer. Limit one per customer per visit. At participating restaurants only. Coupon valid until
get a FREE Guacamole & Regular Drink
includes: 2 Regular Burritos Add Meat Topping for and order of an additional $2.50 and Chips & Salsa.
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Add Meat Topping for an additional $2.50 and get a FREE Guacamole & Regular Drink
2 Can Dine Must redeem coupon. No cash value. Cannot be combined with any other offer. Limit one per customer per visit. At participating restaurants only. Coupon valid until
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March 31, 2016
(Fish $1.00 extra, each)
includes: 2 Regular Burritos Mark changes & corrections clearly - instructions and order of Chips & Salsa. (Fish $1.00 extra, each)
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$ .50*
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if you wish not to deal posted online at clipdeals.com and will accept mobile and printedto coupons. this is a free basic listing service. thank you for Using Direct response media Group advertising Promote your Business. be online. *Ad must have a redeemable offer to qualify for an online coupon. Local: 416-321-9900 Toll Free: 1-855-321-9903 Fax: 416-321-0098 Web: www.drmg.com
Free regular drink when you purchase Nachos for only
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NACHOS
WINTER 2015
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103-300 Gorge Rd Any correction to the ad must be requested by the customer within 48 Hours following the reception 576 Yates St. W, Victoria of this approval request in order to meet the closing dates, which vary from one issue to another. Please ensure you have read the notice below before providing your approval. (250) 384-4330 Freesoregular Please note: Your Ad will run “As is” unless chAnges Are mAde to this proof, pleAse check Drink the
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576 Yates St. 576 Yates St. 576 Yates St. See back for great savings! REGULAR
quesada.ca
Any c of
Please note: Your Ad will run “As is following closelY... offer(s)
$ .50*
BleeD: 8.5” x 5.5”
Date: Nov 24/15
250-590-2042
for
576 yates St. See back for great savings!
Come and visit us at Comeand and visit visit us Come usatat
BURRITO COMBO
PRoDuctioN aRtiSt: alg Rev: 03
come and visit us at
Must redeem coupon. No cash value. Cannot be combined with any other offer. Limit one per customer per visit. At participating restaurants only. Coupon valid until
PRoDuctioN aRtiSt: alg Rev: 03
includes: 2 Regular Burritos and order of Chips & Salsa.
MailiNg: vic1
BleeD: 8.5” x 5.5”
2 Can Dine
Date: Nov 24/15
Safe: 8” x 5”
4343 Tyndall Road Facebook: Township-Coffee-Co
following closelY...
INGREDIENTS -WHERE COMMUNITY COMES TOGETHER .
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2031 Store St, Victoria 250-590-6177
Docket: 103383
.
A Multi-use coffee shop on beautiful Gorge Waterway serving excellent fair trade organic coffee, sweet baked cooks and savoury items!
Ingredients is a compassionate, communityoriented organic market and cafe.
ApprovAl requested Any correction to the ad must be requested by the customer within 48 Hours following the reception of this approval request in order to meet the closing dates, which vary from one issue to another.
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2560B Sinclair Rd. 513 Fisgard St. 1965 Oak Bay Ave.
ApprovAl requested
Daily home-baked goods, sandwiches and gluten-free treats. Serving fresh roasted coffee and jaga silk teas and maccha in the heart of Gordon Head. Any correction to the ad must be requested by the customer within 48 Hours following the reception of this approval request in order to meet the closing dates, which vary from one issue to another.
For energy, health and vitality. 100% organic, highly nutritious cold -pressed juice, delicious smoothies, berry bowls & a new exciting line of Raw food “Jusu Fuel”!
COFFEE
MailiNg: vic1
V/GF/RAW
Monthly Specials In Store!
e c i r P t n e m rn e v o G ! r e t t or Be dor i l Hum o r t n te Co m Scotch a m i l ed C g Premiu c n a • Adv Expandin r • Eve tion ridge F c e e l n e i S s ium Wium Spirit m e r •P m r Pre d Island e h t •O rate e g i r f • Re ry
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Regular Hours: Open 9 am - 11 pm Daily | Phone: 250-391-9148 2317 Millstream Road Langford, BC (2 blocks from Costco, beside Axe & Barrel) 6
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Tales From The Pass Being born and raised in Victoria, then working in kitchens since twelve, I paid my dues, took my licks and earned my way to head chef. I worked with the finest criminals and craziest addicts, all of whom worked by a code; a code of toughness, dependability, honour and pride. I often saw cooks comparing scars and burns to see who got it worse and who could tough through their pain and finish the shift, a time when going to get stitches referred to a tube of crazy glue we kept in the first aid box and an extra set of gloves… These are MY Tales from The Pass… Friday night and the restaurant was hopping, as always the kitchen was running around 44C, and the line was riddled with jugs of ice water and rags with my cooks struggling to find a way to cool down. We just finished our first white out of the evening (for those not in the industry a “white out” is the time in the kitchen where your entire pass bar is full with customers’ orders). It is the time for focus, speed and attention to detail as even one slip up or screwed up order can bring the entire line crashing to a halt and you never want to be “that guy”. My salad cook advised me he was running out of cucumbers. “Well don’t just tell me about it,” I said, “It’s your station, your responsibility.” So
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off he goes to deal with his station as I start wiping down the line and restocking plates in anticipation of the next wave of bills when all I hear is him cursing at the top of his lungs and running off line. Into the back I follow him to see the issue and find a trail of red on the floor leading to a sink where he’s now running his hand under water. “Let me look,” I say, words I would instantly regret! He pulls his hand out from the water and BAMN, the entire tip was off, from half way down his nail. I can see the tissue pulsating out as he’s squeezing it for dear life. “Looks pretty bad,” I say. “You may want to go get that looked at”. “No, no, no, I’m fine” he says. “I’ll wrap it up and be okay to finish my shift.” So he did, he wrapped the thing up best he could and put on a glove but the finger wouldn’t stop. By this time we were getting into the thick of it again with bill after bill coming in and his glove filling up. He would continuously re-change his bandage and put on a new glove every 10-15 minutes but this was putting him behind, salads were backing up and holding up orders from leaving the kitchen. I could see the frustration building on his face, he wasn’t pissed that he cut his finger, he was pissed he was holding up the line and putting extra stress on his comrades in the trenches with him. “Do you want me to call someone over to your station to help,” I asked. This was the final straw! Historically when the chef has to pull another cook over
to help you it’s because you’re not good at your job and can’t keep up, obviously a different situation here but he didn’t see it that way. “That’s friggin it,” he said as he pulled his glove and bandages off. “I’m stopping this thing from bleeding NOW.” He started walking toward the flat top and in my mind I’m thinking there’s no way he’s going to do this. Man was I wrong! He stopped and stared right through me as he built the courage for what he was about to do, then grimaced his face tight and pressed his finger hard onto the hot flat top. I can still hear the sound of his tender finger searing, the crackling and popping of his blood, his desperate scream and the smell of cooking flesh as another one of my cooks dry-heaved into his garbage. The entire kitchen had stopped now to watch this happening, even my food runner (poor girl) almost in tears watching the pain in my cook’s eyes. Finally he lifts his finger after about ten seconds looks me straight in the eye and says, “Okay if I go for a smoke chef ?” “It’s ok if you go home,” I replied. “No, no,” he says. “The bleeding is stopped now so I’m good to finish my shift!!” And he did, without another peep or mention of his finger he trooped through the rest of the night and was back at work the next day finger bandaged and ready to go again! By Kevin Tahouney, A Victoria Industry Liegeman
Sometimes it can be difficult to put feelings and reasons into words. Like my feelings about this issue, our first ever Special Edition with the theme inspire. How do I explain the reason why we chose the specific theme, the story behind the cover and why community inclusion and giving back inspire everything I do, from the lens which I do business to my volunteer and personal time. Someone recently shared with me the essence of the word inspire as “in spirit”... this struck a deep chord inside that summed up the philosophy of the relationships I have with others in all areas of my life. Surface relationships just don’t quite do it for me; I need to find the authentic connection that brings myself and another together, and this takes getting to know someone deeply and understanding what makes them tick. We can learn so much from each other! Hence the large section of “Inspiring Businesses Empowering a Difference” profiles in this issue. Looking back, it makes sense I chose a career in writing, sharing stories, and as many know by now, a 12 year career in communications and development work for non-profit agencies. On the cover is Lifetime Networks Society, an organization close to my heart. Years ago I worked in a very part-time capacity as a network manager there coordinating a network for an adult with autism and learning disabilities, the latter I also experienced in life, especially throughout my early years. Nothing in life could ever top what I learned about life through managing this network, oftentimes playing water basketball, having fun and loving life in the most authentic way possible; albeit which also meant the possibility of being tackled in the water by the opposing team! Please enjoy this issue and thank you for celebrating our re-branded vision that aligns more closely with who we are. Our Vision is to be a leader in community support and inclusion.
EDITOR & PUBLISHER Elissa Bergman 250.419.2579 elissa.vaf@gmail.com LAYOUT & DESIGN Elissa Bergman Myrna Proulx Tania Castillo-Pelayo MARKETING/ADVERTISING Elissa Bergman, Editor & Publisher Louise Hodgson-Jones 250.812.2518 louise.vaf@gmail.com Deena Kinarthy 250.885.5058 deena.vaf@gmail.com Douglas Thompson 250.884.0251 PHOTOGRAPHY Rachel Knoop, Razzle B Photography CONTRIBUTING WRITERS Louise Hodgson-Jones Jenny Hainsworth Jen Paterson Saira Waters Victoria Holmes Deena Kinarthy Megan Thompson Kevin Tahouney
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THE WINTER SPECIAL EDITION
INSPIRE features 2
FAVOURITE EATS
7
TALES FROM THE PASS
10 MERRY PAIRINGS 14 HEALTH & WELLNESS Inspirations vs. Motivation
PROFILES:
Inspiring Businesses Empowering a Difference
18 FITNESS TIPS Get Inspired by Helping Yourself and Others 22 INSPIRING BUSINESSES & ORGANIZATIONS, EMPOWERING A DIFFERENCE 32 COMMUNITY & CULTURE Mercy St. Part II 34 MONEY CENTS Money & Marriage
S
MERRY PAIRING
36 ARTS & ENTERTAINMENT
communities ISLAND SPECIAL OFFERS
start here
Community Maps & Coupons 38 40 42 44 46
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Gordon Head/Cadboro Bay Cook St Village/Fairfield Downtown Victoria/Fabulous Fort St Langford Duncan
Merry Pairings... with Olive the Senses, Sommelier Megan Thompson, and James Bay Spinnakers Spirit Merchants
Caprese Salmon Cakes 2
cans salmon, drained or 2 cups leftover salmon ½ cup panko breadcrumbs 1 egg, beaten 3 tbsp Metropolitan Chef Salmon Rub 3 tbsp Basil Infused Olive Oil, divided ¼ red onion, finely chopped 3 tbsp Pesto Genovese 2 tbsp oil packed sun-dried tomatoes, chopped
Step 1 - Combine all ingredients together, reserving 2 tbsp olive oil then divided into 4 portions form 4 salmon cakes. Refrigerate for 30 minutes to firm up cakes that will keep their shape while cooking. Step 2 - Preheat nonstick skillet with remaining olive oil over medium heat, then cook cakes on each side for 3-4 minutes, until cakes are golden brown. Remove from heat and blot on paper towels. Serve with a mix of greens lightly tossed with a light vinaigrette for lunch or supper!
Wine Pairing: GIUSTI PINOT GRIGIO Let this pinot grigio linger on your tongue as would a masterpiece imprint your memory. From the red clay soils of the Veneto region in Italy, Giusti produces this straw lemon yellow white wine with notes of ripe pear and banana. It separates itself from the “watery” pinot grigios that fill the shelves as its lively acidity and round viscosity bring weight and balance to the wine. Giusti has been rapidly developing since its first vineyard planting in 2002 but the story goes back much further dating back to the 1600’s. Like most wineries, it was born and nourished like another child in the family, which is why such pride is taken when it outshines the others. The head office and heart of the operation, formally called “Case Sigismondi” used to be a military base in the Second World War. Carefully preserved and maintained the house now produces beautiful still wines and Prosecco that you can enjoy with confidence. This pinot grigio pairs impeccably with salads, risotto and fish; just like these caprese salmon cakes. “Wine, like art, is matter, colour, light, satisfaction of the senses, madness and reason, patient research and endless passion.” -Giusti 10
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For equivalent suggestions go to Spinnakers Spirit Merchants James Bay
Citrus Herb Roasted Turkey
A Citrusy Herbal Infused Bird For The Ages! 14-18lb 1/4 1/4 2 tbsp 1 tbsp 1 tbsp 1 1/2 2 1/2 1 5-6
turkey, thawed cup unsalted butter, room temperature cup Robust EVOO dried Wild Herbs fleur de sel, divided cracked black pepper, divided lemon, quartered orange, quartered celery stalks, cut in half red onion, quartered long sprig fresh rosemary sprigs fresh thyme
Step 1 - Preheat oven to 450*F. Remove giblets and neck from turkey and set aside. Rinse turkey and pat dry inside and out, then sprinkle cavity of turkey for ½ tbsp fleur de sel and pepper. Place the turkey on a rack set inside a large roasting pan on a rack to allow heat to circulate. Place the lemon quarters, onion wedges, and 2 sprigs of each fresh herb in the main turkey cavity. Step 2 - Mix butter, Wild Herb, remaining fleur de sel and cracked pepper in a bowl, the slowing beat in olive oil until pale and well beaten. Slide a large spoon between the skin and breast meat, wiggling to make space for butter, but not piercing the skin. Spoon 2 tbsp butter/herb mixture under the skin of the breast and spread down the whole breast, trying not to break the skin. Spread remaining butter all over the turkey, reserving about 1-2 tbsp for basting later. Step 3 - Bake turkey in oven at 450*F for 25 minutes, then lower heat to *F, basting bird every 20 minutes. Bake turkey for 10 minutes per pound - if turkey is beginning to brown too quickly, cover with foil. Bird is done once thickest part of bird, usually drumsticks, reaches internal temp of 165*F.
Wine Pairing: MOMMESSIN MORGON This unique Gamay from Morgon comes from one of the best Beaujolais Crus in France. A must try for the Pinot lover looking for something new and exciting to pair with their holiday turkey. Notes of cranberry and rich blueberries come bursting through on the forefront with underlying notes of red currant, spicy black pepper, and leather. This light-bodied red has a bright acidity with soft, silky tannins that you can age in your cellar or be enjoyed now. It is no surprise that Mommesin limits the size of their vineyard return as well as restricts the use of chemicals and pesticides as the three basic principles of their wine-making philosophy are requirement, respect, and transparency. Authenticity and truth are at the heart of their wines. Simplicity for excellence is where this producer shines. This Gamay thrives in the granite soils in the Beaujolais region originally owned by the Cluny monks around Macon House Mommessinhas and acquired its name accordingly. If you are looking for a piece of history that incorporates modern winemaking techniques, this elegant fruity red is perfect for your upcoming holiday meals or on its own.
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For equivalent suggestions go to Spinnakers Spirit Merchants James Bay
Pumpkin Caramel Gingerbread Cheesecake Crust: 2 cups gingersnaps crumbs 1/2 cup walnuts, finely chopped 1/4 cup Blood Orange Fused Olive Oil 2 tbsp melted unsalted butter 1/2 cup brown sugar 1 tsp fleur de sel
Step 1 - Preheat oven to 350*F. Brush inside of pan with 1 tbsp olive oil and set aside. Step 2 - In a food processor or blender, add gingersnaps, brown sugar, fleur de sel and walnuts and blend until mixed together evenly. Add butter and olive oil to crumbs and blend again until crumbs begin to come together and stick. Pour crumbs into springform pan and using a measuring cup, press crumbs flat, even and firmly into pan and just up the sides. Bake pan for 15 minutes until crust browns slightly and is fragrant. Cool to room temperature. Step 3 - In a small saucepan, add pumpkin puree, sugar, maple syrup and spices. Cook over medium heat for about 4-5 minutes. Add pumpkin mixture to a food processor or blender along with the whipping cream. Blend until creamy, then add cream cheese and blend again until well mixed and smooth. Add in eggs one at a time and blend again for just a few moments until completely smooth. Step 4 - Pour cheesecake mixture onto baked crust, gently tapping pan to pop any air bubbles from blending. Bake cheesecake in the middle of the oven for 25 minutes, or until top is golden and center of cake isn’t liquid or jiggly, but just firm to touch. Remove from oven and cool to room temperature before cutting - refrigerating once cool is best. Step 5 - While cheesecake cools, add sugar to a heavy bottomed pan with water and stir to dissolve. Heat pan over medium heat and swirl the pan rather than using a spoon to help dissolve sugar further. Let melted sugar simmer until turns to an amber colour, anywhere from 8-12 minutes, depending on the pan you use. Remove from heat, then stir in olive oil and vanilla quickly, then add whipping cream - caramel will foam up quickly, which is why a high sided pan works best for caramel. Stir quickly until sauce settles and is creamy and smooth. Stir in fleur de sel and allow to cool to room temperature before pouring over top cooled cheesecake before serving & serve with extra caramel sauce too!
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Cheescake: 1 cup pumpkin puree 1/2 cup brown sugar 1/4 cup maple syrup 1 tsp ground cinnamon 1/2 tsp ground ginger Available at Spinnakers 1/4 tsp ground nutmeg Spirit Merchants James Bay 1/4 tsp ground cloves 1/4 tsp fleur de sel 3-8oz packages cream cheese, room temperature 1 cup whipping cream 5 eggs Caramel Sauce: 1 cup granulated sugar 1/4 cup water 2 tbsp Blood Orange Olive Oil 1 tsp vanilla bean paste or extract 1/2 cup whipping cream 1/2 tsp fleur de sel
Wine Pairing
Located in the Douro Valley, Taylor Fladgate is one of the founding houses of Port and has led the industry since 1692. Port is not just about the taste. It is about tradition, history, and knowledge passed down from generation to generation. Made popular by the British for their love of ceremony and custom, drinking a glass of the Taylor’s 10 year old Tawny is not solely about enjoying the final product with family and friends over your favourite dessert, but about sharing in an experience that started centuries ago. This deep brick coloured tawny is rich yet elegant and combines ripe berry fruit with chocolate, sweet toffee, caramel, almond and oak; silky across the tongue with a lasting finish full of flavours of fig preserve. Your cheesecake needs a dessert wine and this 10 year old Tawny is the answer. Balanced, complex and simplistically enjoyed for any event this coming season. Be part of the tradition; be part of the experience. Sip and enjoy!
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Inspiration versus Motivation BY VICTORIA HOLMES
It’s that time of year again when we all start getting motivated to make changes in our lives. The truth about motivation is that it is actually outside our natural state of being. We are often trying to avoid negative repercussions; therefore we are motivating ourselves to make changes. Negative emotion leads us to crises where we feel
motivated to be healthier, save more money, pay off our bills, or perhaps get to a project we have been procrastinating such as painting the house or writing our memoirs. Motivation is: ‘I am going to make myself do something because I should be doing it.’ I once heard it explained that motivation is getting a hold of an idea, and 14
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seeing that idea through to its logical conclusion because you are so highly directed to that specific goal that you will not let anything get in the way of that idea. Motivation sounds good, doesn’t it? In fact, motivation is doing things the hard way. It only sounds pleasing until you compare it to inspiration. This same teacher explained that in contrast to motivation; inspiration is when an idea gets a hold of you - and will not let go. Inspiration comes from within, from something greater in our lives, something beyond our consciousness. Inspiration is to be in-spirit! We can change our awareness, and find what we are inspired to do when we surrender to understanding the lies behind our false self or ego. When we are in surrender, we change our awareness to our inspired self by understanding and trusting in our divinity and the essence from which we came.
As long as we believe that we are separate from others we will continue to live
under the guise of motivation. In this state we are pushing ourselves towards what we think we should be doing based on standards and limitations set by the well-meaning people of an ego based society. Somewhere along this well-travelled path we stumbled from our natural state of inspired living to the false paralysing grip of our ego. When we release our conditions the absence of them frees our mind, making it ready for inspired action.
To return to inspiration, start with something simple and easy to change.
Quiet your mind and listen for clues from within as to what that may mean for you. As you accomplish these simple steps, the law of attraction will allow the next level will appear to you naturally. You will be living inspirit and will continue to grow.
Let go of the idea that you are anything less than perfect. Self-criticism causes
separation. If you are feeling this way, or that you are stuck in your current state of being, you are likely telling yourself that you must get motivated and push yourself. Alternatively, a better use of your energy would be to return to your natural state of being. Take inspired action, rather than motivated action, remembering that whatever you are focussed on will grow.
Lifetime Friendships Lifetime Supports Lifetime Networks. lifetimenetworks.org
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When you are aligned with who you are, your thoughts can flow to you and through you, allowing you to access the power you were born understanding. You will feel at ease with your full inspired force and as a result will attract into your life what you desire without ever having to guide or control it. To quote Pierre Tielhard de Chardin, “We are not human beings having a spiritual experience; we are spiritual beings having a human experience.” My wish for you is that you enjoy a fully inspired experience in 2016 and beyond; it is after all what you came here to do. Victoria Holmes Inspirational Speaker, Writer, Life Coach Dedicated to helping you live a happier, healthier, more abundant life. Heal Your Life Workshops and Life Coaching. www.victoriahomes.ca
We create opportunities for people with disabilities and their families. We provide friendship and support services so that all people can live rich and rewarding lives in our community – safely and with friends that care. "It was an honour to be nominated by Lifetime Networks and the Island Prostate Centre and then to be recognized for giving back to our community. It was a great feeling for us being part of the evening where there were so many people doing such great work to help those who are in need." ~Peter Cavin, Director, Country Grocer Info at lifetimenetworks.org or call
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With the end of the year drawing to a close and the dawn of a new one just around the corner, we often reflect on what we have achieved and start setting goals for the New Year. As the theme of this issue is Inspire, let’s look at ways we can inspire ourselves by setting goals, but also see how by inspiring others, we fulfill a selfless need that is in all of us – a need to help and motivate.
low suit. You may have a friend or mentor who inspires you – you work out together or join a run clinic with a goal in mind. Perhaps you have a personal trainer or coach who sets goals and keeps you on track. Without that training schedule you know you wouldn’t success and achieve the results you want. Once you have identified your inspiring individual, write down the reasons why that person is so inspiring and what you can learn from them. Can you turn this into an experience you can share or inspire others? Of course you can.
You have noticed your friend is in a rut with their training, or they have lost interest in their sport Firstly, think of someone who for whatever reason. Take him/ has inspired you. Many of us her under your wing and motivate have heroes – these are individu- and encourage. Suggest a change als who motivate us by what they up in routine, try a new fitness are achieving. We are in awe of class, start a new sport, or switch them and they inspire us to want a run day with a bike ride. Join to make changes to our fitness them and lead by example. Make routine whether it’s training for it a project. If you have been runyour first marathon, taking up a ning in training clinics for a while new sport, or just simply getting and feel you want to do more, off the couch. By them setting an then volunteer to be a run leader. example we are motivated to fol- Use your knowledge and enthu18 AlmostFreeMagazine.com WINTER 2015
siasm and pass on to others and help them reach their goals. You may have to put your personal goals on hold, but the satisfaction of seeing others achieve theirs is immense, particularly knowing that you had a hand in their success. Then of course you can inspire yourself. Think of your achievements and goals over the last year. Were they reasonable, too lofty or achievable? Remember the SMART principle - Simple, Measureable, Attainable, Realistic and Timely. All goals should be based on this. Get inspiration from what you did achieve, no matter how small, and build on it. Write down what you want to achieve next year. Is there an event that you have always wanted to do but it has been out of your reach? Tell yourself that this is the year to do it. Be decisive. Share your goals with others and they will feed off your enthusiasm (and they may even train with you). Staying motivated can often be a difficult task so use some tools to help you. If you want to qualify for the Boston Marathon watch
some inspirational running videos like the ‘Spirit of the Marathon,’ or read inspiring stories (George Sheehan is a particular favourite). Find some inspirational quotes or develop your own mantra. Along the way, reward yourself if you have accomplished a stage or achieved a target you set yourself, as part of your goal. So make 2016 a year you can inspire others while inspiring yourself to achieve personal goals. Then this time next year you can pat yourself on the back for a job well done. Louise Hodgson-Jones is a media relations specialist working with events such as the GoodLife Fitness Victoria Marathon, TC10K, and Frontrunners Island Race Series. She also coordinates communications for PISE and the Pacific Cycling Centre, and writes for IMPACT Magazine and Canadian Running.
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Inspiring Businesses Empowering a D ifference
Karunamata: A Local-Born Global Holistic Initiative
Float House Zero-Gravity Meditation: Float House Victoria
Yew Tree Yoga: A Safe Space for Every Body
Karunamata—meaning “Compassion Mother” in Sanskrit—sets to take the local online stage this December. An online global community bringing together health and wellness businesses and individuals, it’s a movement that aids in improving the same health and wellness of communities around the world in an ethically-conscientious and sustainable outlet. “What drives me is the fact that my grandma has alzheimers and a friend of mine died because he wasn’t able to do chemo and could not afford alternative treatments himself to at least find a fighting chance,” explains Paul Contumerlias, one of four local partners who started the initiative. “I wake up every morning with fire in my belly to make Karunamata become a success.” With increasing awareness of the benefits that alternative forms of healing provide, the founders felt the opportunity to bring this niche together in a global platform is NOW. Through food, fitness and movement, treatments, the arts, etc., they want to do business and help the world! The pillar of Karunamata’s business model incorporates an ethically-conscientious approach—within philanthropy—to extend health and wellness to each community as Karunamata evolves. Called the “Council Project”—this philanthropic program made up of the business members and general members (the site subscribers) is a fund and will grow through directing 10% of revenue made in the communities Karunamata does business. The goal is to make an impact in every country, eventually! As the “Council Project” fund grows in each area, members can put forward charitable projects and initiatives that will then be voted upon by both membership groups. Business memberships on the site start at $66/month and subscriber memberships are $2.99/month. The time is now, to make a global difference!
Imagine floating effortlessly in a warm, soothing pool of Epsom salt water, your body suspended in perfect harmony as the force of gravity all but disappears. Youmind slows down as the lights dim around you and gentle music settles you into a deep meditative state. Owner Erik Zaremba experienced his first float in Vancouver after his cousins, Mike & Andy Zaremba opened Float House in Gastown. Intrigued about meditation, float tanks, and sensory deprivation, it was the peacefulness of his first float and the incredibly deep relaxation that accompanied it that inspired Erik to bring such a facility to Victoria . “It really has taught me the importance of being “present”, “letting go” and enjoying the moments you have that are happening now, explains Erik”The ten amazing benefits of floating include:1. Deep Relaxation that suppresses the ‘fight or flight’ response. 2. Pain Management for issues like arthritis, back pain, neck pain, and psychosomatic pain relief. 3. Increased immune function is enhanced by suppressing stress hormones.4. Enhanced healing / rejuvenation / recovery increases circulation to extremities, promotes greater elimination of metabolic byproducts. 5. Musculoskeletal Awareness decreases chronic muscle tension.6. Stress Resilience and Relief floating eliminates as much external input as possible. 7. Behaviour Modification and Introspection brings greater awareness to various patterns of behaviouer 8. Brain Synchronization and Creativity after settling into the float. 9. Visualization and the combination of being extremely relaxed while intensely awake allows for powerful visualization. 10. Raises Endorphins and the relaxation response it drastically improved sleeping abilities. 90 minutes in the tank is equivalent to 8 hours of deep sleep. Single floats, float packages and memberships are available!
Stepping onto a yoga mat may not be easy for everyone. For those battling an injury or illness, it can be especially daunting. Yew Tree Yoga studio welcomes and accommodates individuals of all ages and abilities with beginner to advanced level classes. Unique to this studio are private and group therapeutic sessions with owner and registered physiotherapist Sam Goski. With 25+ years of physiotherapy experience and 500 hours of Yoga teacher training, Goski has created a novel approach to rehabilitation and conditioning. “Two years ago I stepped away from conventional physiotherapy in order to establish a practice with a focus on movementbased therapy”, said Goski. “I remain scientific in my approach to rehabilitation and love how yoga ties together flexibility, strength, balance and mindfulness.” Beyond therapeutic yoga, there’s classes ranging from Hatha Essentials to dynamic Yoga for Athletes. Custom classes for individuals, families, groups and teams can be arranged too. Private physiotherapy sessions at Yew Tree Yoga include a comprehensive assessment followed by a program of exercises with a focus on yoga. “I see cancer survivors, injured athletes, individuals with arthritis, osteoporosis, and joint replacements”, describes Goski. “The same conditions I have treated for many years in a sports and orthopaedic clinic”. The studio is equipped with therapeutic plinths for patients who have mobility challenges. “My therapeutic classes are challenging, however safe”, cites Goski. “My clients have busy and active lives and need a rehabilitation program that will prepare them for exactly that.”
www.karunamata.com (250) 508-2548
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662 Herald St., Victoria, (778) 433-3166 www.floathousevictoria.com WINTER 2015
3840 Cadboro Bay Rd, Victoria (778) 433-9202 www.yewtreeyoga.com
Inspiring Businesses Empowering a D ifference
Level Ground... More than Coffee
Responsible Investing: Annette Quan on The Holistic Approach
When you think of Level Ground do you think coffee? Although their coffee still has the farthest reach in terms of market distribution, co-owner Stacey Toews says the goal was always much bigger. “We are in the food business that does direct trade relationships,” he says of the locally owned company its 19th year of operation. Dried tropical fruit, teas, and spices, are all Level Ground products as is a line of Heritage rice from the Philippines. They have seven types of loose tea with plans next year to have four of them available in compostable tea bags, packaged in India.They have eight lines of spices from Sri Lanka, coconut oil and vanilla bean, which are so popular they run out of stock. Recently, new coffee packaging was introduced, replacing the 300 gram packs with 1Ib 100% compostable, bio-plastic packages. Stacey and staff make 2-6 trips a year to visit suppliers. “We are interested in building relationships, we will tell them how much we want and how much we pay.” He pays a percentage in advance, depending on the product. “This is the cool factor of our business model. We provide the cash flow for their operations, go slowly into a new business relationship, making sure it fits the criteria for alleviating poverty and working with small scale farmers, who farm sustainably. We then grow that product in a way that is manageable for them.” In Colombia working with over 200 people farming 200 acres to produce the finished dried fruit product typifies why Level Ground went into business. “We are seeing people in a marginalized, impoverished situation having gainful employment that keeps them busy, pays well, and gives options in life that weren’t there before.” With market expansion on the horizon for next year, Stacey’s goal is clear. “If 2016 winds up and people say Level Ground is a food company rather than a coffee company we would have done well.”
In the financial field for 25 years, first on the Vancouver Stock Exchange, Annette learned of Responsible Investing as an assistant with Brian Pinch. At the time the popular myth was that money couldn’t be made with this kind of lens. Fortunately, times changed and responsible investing is taking on a mainstream view. In 2010 Annette switched gears to advising with this approach under Manulife Securities Incorporated, which better matched her values of integrity and “treating people the way you would like to be treated”. Annette realized she had the opportunity to achieve her client’s financial goals while making a positive impact on people, on companies and on the environment. What is Responsible Investing? Simply put, an added layer of research called ESG—standing for Environmental, Social, and Governance— is applied to the investment decision of the companies that make up a responsible investing portfolio. Examples of what companies are screened for to be considered a responsible investment are such issues as: environmental practices, upholding respect for basic human rights, cultural diversity of corporate boards and even CEO’s salaries. We all want competitive returns but Annette believes that most of us also care how companies they invest in conduct themselves and impact communities. One example Annette relates to most is when people found out that Nike used child labour to make their soccer balls, its stock dropped in half. The personal synergy with the holistic and responsible approach to financial advising resonates at a deep level for Annette. “I grew up as the only Asian Family in Cordova Bay,” explains Annette. “I wanted to bridge the cultural gap and simply help people.” A VP with Victoria Chinatown Lioness Club and Victoria’s Chinatown Care Foundation and a member of several other community non-profit groups, she is passionate about her community. Annette formed the Business for Green Advisory Group (B4G), which focuses on growing like-minded green businesses in our community while supporting each other by sharing knowledge, challenges, and opportunities to thrive in the local and global economy. We all can start by simply composting, using re-usable containers/bags, and buying locally. Together we can make a big difference.
Unit B, 1970 Keating Cross Rd (250) 544-0932, www.levelground.com
***Manulife Securities Incorporated is a Member of the Canadian Investor Protection Fund.
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Annette Quan, FMA, FCSI, Manulife Securities 830 Shamrock St. Suite 302, Victoria (250) 889-1017, www.annettequan.com
WINTER 2015
Olive the Senses on Eat.Feed.Love
When moving back to Canada from non-profit work in Mainz, Germany, Emily & Steve Lycopolus discovered something “off ” about the olive oils available in North America. “We could smell the difference in the olive oil available in North America, says Emily. “That is when the hunt began.” Emily, with a science background naturally started to research the industry, while her husband Steve, with a background in finance, began sourcing grocery store and market olive oils priced from $8 to $50. “When we discovered the quality and taste were the same across price points and I found out that olive oil in North America is often cut before arriving to port with nut oil which I am allergic to, we knew we couldn’t keep this to ourselves,” explains Emily. And so opened Olive the Senses on September 29, 2012, an ethically sourced infused olive oil and balsamic vinegar shop downtown Victoria in The Hudson. Through their research Emily & Steve located ethical sources to purchase the wholesale product and visited groves around the world. They also discovered the importance of using olive oil within six months of a hemisphere’s growing season. Fast forward three years and Olive the Senses wants to spread the word in a much larger way to support the local and global community. Last month, and fashioned by their passion for sharing, culinary health education, community, and family, they launched www.eatfeedlove.com. Featuring recipes utilizing their products, educational features, and a monthly international food box program including their products and recipes alongside products from around the world, 10% of a monthly box subscription will support a local or international charitable organization. Learn more at www.eatfeedlove.com. 1701 Douglas St, Victoria (250) 590-8418 www.olivethesenses.com
Inspiring Businesses Empowering a D ifference
The Mustard Seed Started in a Downtown Shop Closet April 1975 – The Mustard Seed Street Church took root with a prayer stool in the back closet of a second hand record shop turned pawn shop on Government Street. Gipp Forester, the shop owner and co-founder of The Mustard Seed Street Church had huge empathy for people and a personality to match it. Born in Ottawa and growing up in Greenville, North Carolina, Gipp also found himself on the streets and was fortunate to turn his life around. When homeless people or those going through hard times came into the shop, he offered support and would then suggest they pray about their worries. Recognizing people also require physical help, the closet included food items. Sometimes it takes a deep inward reflection on our life history to understand our core values as they relate to the world around us. In doing so we may feel our true sense of self and an explanation for how we journeyed to today. Like in Gipp’s story, our experiences can change us and help the world around us. Had Gipp not experienced the unfortunate trials of living on the streets, would The Mustard Seed Street Church be here today? We don’t think so. These trials and adversity, when faced, can make a massive difference and a ripple into the universe touching others. This scenario closely parallels the decision that approximately 5,000 individuals positively impacted by The Mustard Seed Street Church each month must face when considering their available options for food abd clothing..The Church Ministry arms were created to walk alongside these individuals: The Family Centre Ministry, Hospitality Ministry, Hope Farm Healing Centre Ministry, and The Food Bank Ministry. Please consider a donation today. 625 Queens Ave, Victoria (250) 953-1575 www.mustardseed.com
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A Big Wheel Burger The Sustainable Way
Island Pet Source: Finding My True Calling
Jetting from a nickname given to coDogs have always been an important founder Calen McNeil by soccer friends, part of Michelle Pedro’s life, so when the Big Wheel Burger opened in 2012 and opportunity came in 2012 to work partquickly became a Cook St Village burger time at a local family-owned pet store, icon. A long dream to open a burger joint Island Pet Source, she jumped at it. Little founded in sustainability and the healthy did she know that two years later she aspect of taking fast food that isn’t overwould be the owner. Michelle had a sucproduced and full of additives, the owners cessful career in business when a debiliboast over 70% local BC ingredients and tating neck injury made it impossible to the remaining sourced within Canada. work. “At the time, I had not considered Certain times of the year veggies can that a job at my favourite pet store could be sourced from Vancouver Island, buns one day turn into my own business opporalways come from Cobble Hill’s Island tunity. I stumbled into the job and found Bakery, milk and ice cream from Island my true calling,” Michelle says. “I had Farm’s, and beers and soda’s from Hoyne surgery to repair my neck, but after workand Phillips. ing with people and their pets I had no Essential to the Big Wheel Burger sus- interest in returning to my former career.” tainability philosophy recognizes reduction Then the opportunity came to acquire the store, and a “friendly business transaction” of carbon footprint, future generations, and the community. “This is important to took place. us for many reasons,” explains General Maintaining the family-feel of the store is of utmost importance to Michelle. Her Manager and co-owner Jason Ducklow. “Leaving things to future generations is daughter works with her and her business important, spending money in the comphilosophy is simple and guided by her munity means it stays in the community. love of animals. “I believe I am successThe village supports us so we support it as ful because my approach comes from the heart. I truly want to improve the health much as we can.” The character of Big Wheel is one that and wellness of animals. I choose to offer loves adventure, good food, entrepreneur- what I believe are healthy diet options, and many of these are not available in big box ship and environmental sustainability. stores or corporate pet shops.” She also “Our goal was to prove good food, the environment, and success are not mutually doesn’t sell animals. Prior to working at the store she volunexclusive,” Jason describes their mission. “To date we have succeeded in all of the teered at dog rescue organizations, fostered dogs and now has five rescue dogs of her above.” When asked the one thing they would own. Having found her true vocation she is happiest when surrounded by healthy change, it would be a little more space. and happy people and pets. “Helping oth341 Cook St, Victoria ers has always been important to me, and 250-381-0050 my new-found career has blessed me with www.bigwheelburger.com meeting so many caring and wonderful people, but most importantly to provide their pets and family members with the best possible products and services.” 751 Goldstream Avenue 250-590-4460 www.islandpetsource.com
WINTER 2015
Inspiring Organizations Empowering a D ifference
On the Cover: Lifetime Networks Society Making friends and feeling supported can be a difficult part of life. Where do we meet those with similar interests and how do we maintain these friendships. Are they through work, from childhood, or school, sports, university? “How to make friends” was one of the highest ‘Googled’ phrases for several years running. Now imagine if you are a person with a disability growing up with a different school and work experience where the closest people in your life are paid and family caregivers. Imagine if you were a parent providing this role well into your child’s adult life, the worries of your child’s well-being after you’re gone feel insurmountable. The vision of Lifetime Networks Society is a future where people with disabilities live safely in their communities, where they can fulfill their potential and enjoy lifelong friendships and support. “As a parent of a young adult with a disability I know firsthand many of the joys and concerns shared with other parents of children with disabilities,” explains WendySue Andrew, the Executive Director at Lifetime Networks. 25
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“It is wonderful to work in a place with such energy and joy where we know that, daily, folks are more connected and less lonely because of Lifetime Networks.” On the cover of this issue, presenting you with the start to a stir-fry meal, shine three participants from Lifetime Networks’ Cooking for Independent Living Program, this just one of several programs by this organization. Other diverse programs include Friendship Networks, Theatre Troupe, Best Buddies, Fine Arts/Social, Community Engagement, Employment Support, Continuing Education, and Independent Living/Outreach. Lifetime Networks, a notfor-profit organization, started in 1998 by a group of determined parents trying to create a viable organization to secure the future of their children with disabilities, by establishing personal support Networks. Networks are made up of friends and are unpaid relationships in the lives of people with disabilities. Today the primary goal of the pioneer families has been achieved: established Networks which have made a considerable difference in the lives of people with disabilities and their families.
The Cooking for Independent Living Program began three years ago to support individuals who currently or wish to pursue independent living. The program connects participants in a social setting to learn about meal planning, grocery budgeting, food and cooking safety, all while experiencing dishes from around the world. The goal each class pushes the “geographic envelope” in never straying more than 2 countries from the last, eventually circling the globe and creating a beautiful cook book after for each participant and a fundraising initiative for Lifetime Networks. The need of Lifetime Networks is year-round and 365 days a year for the network groups, outreach, and day programs Monday to Friday. If this profile inspire you, please consider a donation. Your contribution creates a lifelong difference and smiles and joy that spread contagious love! 102-4090 Shelbourne St, Victoria, BC 48N 4P6 (250) 477-4112 www.lifetimenetworks.org
Inspiring Businesses Empowering a D ifference
Saving Families Space: Made on Vancouver Island
Community First: Victoria Transmission & Auto Care
Satin Moon: Every Quilter’s Candy Shop
Quilting has always been a passion Community, communication, educafor Linda Rafuse and you’ll often find tion, and being female-friendly resound her sewing away in the Fort St storefront actively within the values and business window with a big smile on her face and practises of co-owners Peter Block and Adam Sullivan of Victoria Transmission & a wave to neighbours passing by. When Auto Care. One value does not go without she saw an opportunity to buy the busy, well-established quilt shop, she jumped on the other and the team supporting this vision take pride in paying it forward. This it. The former psychiatric nurse and educator from Edmonton moved to Victoria approach that reaches for a community four years ago to buy Satin Moon. “The impact has created a ripple effect benefitshop has been here for 38 years and I was ing many! Victoria Transmission now familiar with it on my visits to Victoria, so over 50 years old, supports community it was a wonderful opportunity” she said. agencies, hosts events that give a deserving Linda has put her own personal touch to woman in the community a desperately the cozy, comfortable store which has such needed vehicle repair and update like their a homely feel you never want to leave. She recent “Pink my Ride” initiative last year. stocks an array of fabrics and patterns, all Education and safety comes primary in from Canadian distributors, many on the customer communication and their com- west coast. Although her distributor base munity relations. They were the first auto reaches across the provinces from BC to shop in Victoria to undergo a staff-wide Nova Scotia, she likes to stay local. “I have three or four fabric and notion distributors training on female-focused communication to ensure female-friendly service came in the Vancouver area, and half a dozen local pattern designers in Victoria. Our look paramount in all customer communication. And several times a year they host a is about the west coast.” She likes to carry Ladies’ Night around car education and Aboriginal art when she can find it, as it is always popular, as are sea life fabrics– Orsafety. “I just wanted to sincerely thank cas and lighthouse patterns in particular. you and the team for last nights’ ladies night,” says Erin in an email to the shop. Her unique Keepsake Baby Quilts are very “My dad is an auto body repairman and popular as baby gifts, and with many new Mom’s now taking up sewing and quilting. I grew up around cars. I thought I knew Quilting has taken on various forms quite a bit, but I learned so much last night and many customers buy fabrics for makand the guys were all so helpful and suping wall and table décor, and smaller items portive. I will definitely be recommending such as tea cozies, trivets and pot holders. all my girlfriends sign up for a ladies night “These smaller pieces are an ideal and afwith you!” fordable project for beginner quilters,” says Victoria’s full service auto repair shop, Linda. She also offers a unique service for they are equipped with the latest technolo- those wanting to learn quilting. “If somegies and tools, and staffed by expertlyone comes to us with a project they want trained, certified technicianss. They offer to do, we will have a one-on-one session the complete range of services, from oil with them. Then they can learn at their changes, tune-ups, maintenance services own pace.” At $30 an hour the sessions are and electrical and computer diagnosis, to affordable. Linda says one hour is often transmission, brakes, and engine repairs. all that is needed to get started. Customer service is important to her and by passing 1885 Government Street, on her knowledge of quilting she is helping 3075 Douglas St., Victoria Victoria, (250) 382-2833 others discover this fabulous art form. (250) 744-2195 www.victrans.com www.murphybeds-victoria.com 825 Fort St, Victoria (250) 383-4023, www.satin-moon.com 26 AlmostFreeMagazine.com WINTER 2015 Murphy Wall-Beds of Victoria has been saving families space for over thirty years. Its owners, Darryl Adrian and Tom Bazin, who purchased the business from the original owners almost 11 years ago, both previously sold houses and worked in the construction business. Their unique background has given them invaluable insight into the Murphy Wall-Beds enterprise, which prides itself on providing the highest quality products of its kind on Vancouver Island. What makes the product special and sets them apart - they use the highest quality materials, starting with the hardware. All the hardware is ISO 9002 certified and is engineered to exceed even commercial applications such as fire halls and hospitals. In addition, they hand finish all edges of custom-made shelves and cabinetry. Something that surprises most people is that Murphy Wall-Beds not only provides the complete wall-bed service, from free design consultations to the installation, but they also are a full cabinet shop. All their cabinetry is custom-made in a separate space they own in Sidney. If you can dream it up, they can make it! Murphy Wall-Beds is also a local company that uses locally-sourced products wherever possible –helping to support the local community and the local economy. The owners employ a team of 9 highly skilled people, including their foreman who has been with the company since it first opened in 1988. What excites Adrian and Bazin most is knowing that their products help many people make the most out of their living space. After installing a Murphy wall-bed, one room can function as many different rooms, without the cost of purchasing a new home. It’s an effortless solution!
Inspiring Businesses Empowering a D ifference
Driftwood Brewery: A Journey Starting from Home Brew
Celebrating History 500 Metres Above the Sea
Malahat Chalet & Bakery WON Our Fall Cocktail Contest
Quality, consistency and flavour are the key elements that make Driftwood Brewery one of the most popular microbreweries in Victoria. New Growth Pale Ale, Farmhand Saison, Crooked Coast Altbier, and of course the ultra-favourite Fat Tug IPA are just four brews that beer aficionados flock to taste at their Hillside Avenue location, and at select pubs. In just seven years Driftwood has extended its fan base beyond Vancouver Island to the Lower Mainland, BC interior, the Yukon and Alberta. Not bad for the three partners who started off their beer journey as home brewers. “Jason Meyer and Kevin Hearsum were brewers at Lighthouse Brewing Co, and I had been selling and promoting craft beer locally with Lighthouse for over eight years. They devised a plan to start their own brewery and I saw that as opportunity to work with them,” explains Gary Lindsay, who has the impressive title of Purveyor of Precious Liquids! Their customer base is very diverse, all having one common denominator – an appreciation for flavour and quality, says Lindsay. He admits that he and his partners didn’t know a lot about running a business when they started out, “But we all share an approach that is uncompromising, but we are flexible enough to adapt to changes. Each employee is a key part of our success and are integral to Driftwood maintaining its reputation. Hiring people that won’t let themselves down translates well to success.” Whenever they can they use BC hops – their New Growth Pale Ale uses hops from the Columbia Valley, south of Chilliwack. The future bodes well for Driftwood since completing a brewery expansion that doubled their capacity. Some new label designs are on the horizon as well as working in new markets next year in Ontario and select areas in the US. But one thing you won’t see is flavour styles. As Lindsay says: “We are a pumpkin-free zone!”
When you ask what connected their hearts to purchase the lodge and restaurant now known as Moon Water Lodge and Malahat Chalet & Bakery at the top of the Malahat, it’s the history that strikes a chord. “When you talk to those in their 60’s and 70’s, they have memories here with their grandparents,” explains Lori Strandlund, co-owner of the family-run businesses with her husband Randy. “There are a lot of special memories of this place.” As early as 1884 the scenic property got known as a rest stop for horse buggies between Mill Bay and Victoria along the long wagon-road trek. Later paved in 1911, the Malahat drive— named after the Malahat First Nation—became more accessible for local travel and tourists. Overlooking the Saanich Inlet and one of the few true fjords in Canada, in 1935 the property housed a post office that also offered a bit of refreshments. Later it became popular as an ice cream and burger joint. In 1959 a fire destroyed the building. The current restaurant smoke stack and breezeway was all that remained. In early 2014 Randy & Lori fell in love with the property and made the purchase. The rest followed suit from its rich history of land known for its hospitality and memories. Moon Water Lodge offers a natural escape before a beautiful landscape, each room adorned with a soaker tub with a view, exquisite linens which can compare to the peacefulness of the clouds. Eagles, whales, and hawks can often be spotted from the room. The Malahat Chalet & Bakery serves up housemade real Canadian comfort food for breakfast, lunch, and dinner. Savour their eggs benny, visit for prime rib night, try their local seasonal favourites like steamed mussels. There is something for everyone, locally sourced, and affordable. Ask about their green discount for the lodge.Coming soon to the chalet and bakery: a stunning, glass enclosed deck for all-season enjoyment high above the inlet. Drop in or follow their Facebook for details. www.moonwaterlodge.com
Congratulations Malahat Chalet & Bakery for winning “Almost Free” Magazine’s Fall Signature Cocktail Contest! In this contest five bartenders from local restaurants showcased their take on a Fall-style cocktail. From a Toasted Marshmallow Martini by Il Covo, an Autumn Old Fashioned from Cenote, to a Hoppy Ending by Spinnakers Brewpub, and the Apple Thyme Infused Martini at Pendray, The Malahat Chalet & Bakery’s Wine Caesar received the unanimous vote from the bartender panel. TREAT yourself to this delicious twist on the classic, West Coast Caesar the next time you’re dining with them! With just 2 oz of red wine, you can enjoy a couple and drive safely home! The perfect blend of the classic seasoning and clamato juice over ice, finished with a garnish including smoked salmon. A drink so “wild”, we’re sure you’ll return! The Malahat Chalet serves up housemade real Canadian comfort food for breakfast, lunch, and dinner. Savour their eggs benny, visit for prime rib night, try some of their local seasonal favourites like steamed mussels. There is something for everyone, locally sourced, and affordable! Check out their Moon Water Lodge website for planning your next relaxing staycation! Coming soon to the chalet and bakery: a stunning, glass enclosed deck for all-season enjoyment high above the inlet. Drop in or follow their Facebook for details.
265 Trans Canada, Malahat 102-450 Hillside Ave., Victoria 778-432-3123 (250) 381-2739, www.driftwoodbeer.com
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265 Trans Canada, Malahat www.malahatchalet.com 778-432-4606
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The Best Kept Secret for Art Supplies in Cowichan Valley ~ At Whippletree Junction 4705 Trans Canada Hwy, Duncan Local Treasures at Whippletree Junction now carries art supplies in addition to local hand-crafted art by the 48 artists. An artist herself and owner Claudia Ziegler saw a demand for art supplies in The Valley where sourcing it was convenient with plenty of parking and affordable pricing. A jewellery artist, acrylic and oil painter, Claudia’s now inspired to add watercolours to her repertoire with all the new supplies at her fingertips. Adding the art supply just over a month ago, Claudia reports impressive sales of nearly thirty a week and rising. And if
they don’t carry something, they can order it for you! Just ask! With the emphasis on local, carrying almost anything hand-crafted and unique between Victoria and Nanaimo, it’s hard to believe they opened just earlier this year, with just seven artists. The list of quality art supplies available encompasses studentgrade to professional: •Winsor & Newton for Oils and Watercolours/Golden and Liquidex Professional for Acrylics •Student-grade Galeria Acrylics •Pastels, colour pencils, felts, graphite, charcoal
•Kits for children, canvases, sketch books, and watercolour pads •Adult colouring books and more! Claudia invites you bring in your unique art for consideration. Local Treasures tucks behind to the left of Pioneer House and Next to Nature Trading Co. to the left of the parking lot. From handcrafted jewellery, clothing, to woodwork, to paintings, and now a diverse art supply section, Local Treasures boldly explores the exceptionally diverse. Without a doubt, you’ll find something for yourself or a special gift.
Other incredible businesses to visit at Whippletree Junction
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PART 2 My Unfreezing Spells! And the day came when the risk to remain tight in the bud was more painful than the risk it took to blossom. - Anais Nin
In the last issue, I talked about my experiences painting in downtown Victoria. I stand and make art in a completely exposed way, alone on the street with my travel easel, drawing board and pastels. I mentioned that I have many types of conversations – some neutral and some definitely negative – during these streetdrawing sessions. And that there is one bittersweet comment I hear again and again: “I used to draw.” I wanted to write about that, because I think I may be able to help. As Picasso famously said, every child is an artist; the problem is how to remain one. Adults often experience a dreadful paralysis when it comes to making art. I believe that this paralysis makes us quite miserable, because to make art – music, images, stories, dances and so on – is profoundly human. Children are more connected with this humanity – they have not yet ingested the lie that art is a waste of time. Over the years, I’ve developed some strategies for getting out of my own way and making art, despite being a grownup. I have nicknamed these strategies “unfreezing spells.” The first thing to realize is that 32
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this sensation of being blocked or frozen affects all artists, at all levels of professionalism, almost every day, for their whole lives. I recently watched a documentary about the German painter Gerhard Richter. He is one of the most established artists living today, successful in every sense of the word. To see the great painter at work was thrilling, but then I saw something that made my spine tingle even more – I saw him struggle. He stood in front of a painting, looking at it for a long time. Then he turned to the camera and said “I don’t know what to do. I don’t know where to go from here.” He was on the verge of tears. I know that feeling exactly. I’ve been there many times. But it’s not strictly true that he didn’t know what to do; he was simply giving voice to his fear, so the viewer would know what the delay was about. In fact he knew exactly what to do: keep going. You can’t get rid of the feeling, you only learn how to work through it. The fear is a fear of the dark, of the unknown. Even at Richter’s level, he is not immune to it, because he is human. Every new work he creates is a terrifying unknown beast that
threatens to consume him. When we are afraid even to begin to make art, we are afraid of many things. How do I know what materials to use? What if I’m terrible at this? What will my family think? Isn’t it selfish to do this? What if I encounter problems? How will I know how to solve them? Why am I so scared? This proves it. I’m unfit for this. I’m a chicken. It’s overwhelming. I can’t do it. But I used to draw. As Gerhard Richter and all working artists know, fear never really goes away. It is a chimera. You chop off one head and ten more sprout. The only way not to be frozen by fears is to become accustomed to them. The artist wakes up and says, as Billie Holiday sang: Good morning heartache, sit down. Without further ado, here are some of my unfreezing spells, for working despite crushing fears. Do they sound bizarre? Yes. Do they work? Yes. 1. Move Your Hands. The brain is weird and powerful, and it can convince you that you are doing something when in fact you are only thinking about doing something. How do you know when you have started making art? Your hands will be moving. Move
your hands. 2. Ruin paper. This is a mental trick I use to get over my fear of starting. I tell myself that my only goal is to ruin a piece of paper. I’m not “doing a drawing,” I’m just messing up a perfectly good sheet of paper. My most beautiful, refined drawings have started this way. 3. Fill time. Say you have an odd hour here and there in your week. Don’t think “I am going to do a painting.” Rather think “I am going to fill that hour.” Fill that time with art-related activity – drawing a vase of flowers, testing a new kind of charcoal, mixing colours to see what happens. Think of yourself as a kid with a chemistry set. Just try something out during the block of time that you have available.
Depression, Emily Carr was so penniless that all she had was house paint and gasoline, so that’s what she used. Don’t try this at home! The point is, be unstoppable. Use what you have, and when you get a bit more money, get something a bit better. You may even discover, as I have, that sometimes the cheaper materials work better anyway.
5. Embrace the fact that you suck. Fail as many times as you can. When you do something terrible, laugh and smile. Give yourself an A. Why? Because you did something. Quality is a byproduct of quantity. I cannot stress this enough: giving it your best effort and it failing miserably isn’t just the best way to acquire artistic skill – it is the only way to acquire artistic skill. Work-fail-repeat! You won’t stop “failing,” but your failures will look better and better. 4. Use whatever. Never let your belief that you don’t have the The moment in the day when right materials or equipment I pick up pastel or brush and stop your work. During the
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touch it to the surface for the first time is the moment I say to myself – out loud – “Good job, Jenny!” Because that is the critical moment. I have stopped imagining, and started doing. When my hands begin to move I feel a warming joy fill my being. The chimera is still in the chair in the corner of the room, but he is sipping coffee and reading the paper instead of bothering me. It’s easy after that, or if not easy, it’s real. Jenny Hainsworth Auld is a painter and writer living in Victoria, BC. She is a regular contributor to Vancouver Island Almost Free. Her art is represented by Art Sui Gallery in Taiwan. Jenny will be teaching workshops in Spring 2016 at the Vancouver Island School of Art; see their catalogue for details or visit “Jenny Hainsworth Auld Fine Art” on Facebook.
Money and Marriage:
Tips on how to keep toxic power dynamics out of your relationship
Money is one of the things that couples fight about most frequently. It can create power dynamics that are toxic and have been the downfall of many seemingly strong relationships. Yet, by using a few simple tools, these power struggles and money meltdowns can be avoided. Communicate If you do nothing else, this one tip can save you hours of ugly fights. Simply talking about your financial situation on a regular basis with your significant other will stop fights 34
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before they start. Try this: set up a regular “money date” once a month and check in on how things are going. What money was spent, what went well, and what can be worked on during the coming month. Do this over a glass of wine or a nice cup of coffee and make it an enjoyable activity to do together.
Don’t Keep Secrets Secrets are relationship poison. When they inevitably come out, there is usually a giant fight that follows. Keep the lines of communication open and try to be understanding of your spouse’s shortcomings. Chances are the reason they are keeping a secret is because they don’t want to get into a fight. If that possibility is off the table, it will be better for everyone.
Walk Away & Cool Off Money can be a tense topic, especially when there isn’t enough or someone makes choices that are different from what was discussed. Sometimes it is better for all involved to put a pin in the problem and cool off. This avoids people saying things that they don’t mean. Try this: if things are getting too tense, go for a walk around the block. Getting some fresh air and a little light exercise can help you see the situation in a new light.
Clarify Your Goals If everyone is on the same page about what you are working towards, it is much easier for everyone to make decisions that will benefit the family. If you have kids, bring them in on this
discussion, too. Creating family goals can be a fun activity and will make all the members of your family feel valued and heard. Make sure to review these goals every once in awhile because, as life changes, your goals will too. Reviewing them often will also help you stay excited which makes it easier to stay on track.
Talk to a Professional When all else fails, bring in an impartial third party. Sometimes a fresh set of eyes on the situation is all that is needed to clarify the situation. For some couples, this might mean an annual trip to the financial planner. For others, it might mean talking to a counsellor to get some tools on effective communication. At the end of the day, sticking your head in the sand and pretending that the problem isn’t there will only make things worse. Talking to your spouse about money in an open and honest way will create a solid relationship that can withstand the curveballs that life throws at you. Jen Paterson, Financial Advisor, and Saira Waters, REALTORŽ with Royal LePage, teamed up to create Dollar Divas, the Meetup group for women who want to be financially independent! Find us on Meetup & Facebook.
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LOCAL PLAYWRIGHT GIVEN ‘INCREDIBLE GIFT’ It’s not everyday you get to work alongside those who inspire you- or find connections to a land and a story that you both love. Local Playwright Charles Tidler has done just that, with his staged adaptation of Canadian author Jack Hodgins’ series of short fiction called Spit Delaney’s Island. Some critics compare what Jack Hodgins has done for Vancouver Island to what Steinbeck did for the California landscape or what Faulkner did for the American South. In Tidler’s view, Hodgins has a real sense of the vision of our beautiful island.
has a chance to refurbish the play for modern audiences, an opportunity that he calls an ‘incredible gift’. Ekstasis Editions Publishing Company has also picked up the play script for publication this year. Copies of Tidler’s play will be available for sale at the theatre venue. Spit Delaney’s Island is a truly Canadian story about a steam locomotive operator who works at the local pulp mill. After decades of rising at 4 am to fire up his beloved steam engine, Spit finds himself without a job when the pulp mill replaces “Old Number One” with a modern diesel engine.
Although not your typical holiday show, the spirit of the play and its characters send an uplifting message. Spit Delaney’s Island might just be the kind of story apt to inspire us. The play runs at the Fernwood Community Centre from Dec 1- 19, with a pay-what-you-wish performance on Dec 9th. For tickets visit http://www.ticketrocket.co or phone 250-590-6291.
HE’S GOT SOUL: CHOIR DIRECTOR GETTING IN THE GROOVE
“We even have grannies who wanna dance,” says Victoria Soul Gospel Choir Director “I had a strong identity with Checo Tohomaso humorously, these stories,” says Tidler. “In as he remarks on how the choir What he sees as his whole the 1980s…I actually homeis bringing a bit of joy back world suddenly disappears. Not steaded up island near where into people’s lives this holiday only does he lose the train, but Jack Hodgins grew up. In a season. Along with the many he loses his marriage, his kids, place called Merville, BC. Just talented singers that comprise north of Courtenay,” he recalls and his home, too. The story this community choir, Checo follows Spit’s gradual journey fondly. wants to sing and play songs towards getting ‘back on his that inspire people to get up on The two writers not only feet’ again. With it carries a their feet and dance this holicrossed paths there, but in the hopeful message. day season. The choir, which is 1990s Jack Hodgins was a made up of 70 or more singers “It’s definitely a comedy, [alprofessor of creative writing from all walks of life, both men though] at the same time it at UVic when Charles Tidler and women of all ages, ethdeals with real things,” says started teaching playwriting at Tidler. “It has a hopeful, come- nicities, and beliefs who simply the university. Through their dic ending….it goes full circle. love experiencing the music relationship, Tidler acquired So a guy who loses everything together- has the same goal. the rights to the story. Back then, he started writing the play kind of realizes that he’s still All their shows have a solid got what is important, which is script of Spit Delaney’s Island record of getting both performfor the Nanaimo festival. Now, his spirit. He realizes at the end ers and audiences clapping, twenty five years later, Theatre people are more important than dancing, and swaying to the things.” Inconnu’s interest in the piece beats. The musical style is uphas revived the work. Tidler 36
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WINTER 2015
lifting, energetic, and touching with Soul, Motown, R&B and Gospel music with Afro-American roots. Though spiritual in nature, the group is not tied to any religion or church.
UVic Farquhar auditorium this December 12th, along with his entourage of 30 rescued furry four-legged performers.
Comedy Pet Theatre is an award-winning family-oriented What you can expect at their show that blends amazing upcoming holiday concert: A animal tricks with Gregory’s mix of classic Motown and comedy and juggling skills, and modern favorites, as well as performances by Europeanpopular Christmas carols. style clowns. What is unique is that all the animals in the act Ticket proceeds will go towards have been rescued and rehabiliempowering youth through the tated from homeless pet shelters organization Learning Through and given new life. Loss. A longtime advocate of aniWhat: Soul Christmas Concert mals rights, Popovich grew up Where: First Metropolitan around animals in the circus United Church as a child in his native home When: Dec 12th, Seating at of Kiev, Ukraine. His parents 7pm Concert at 7:30pm worked with animals in the Great Moscow Circus- and For more information visit his first babysitters and friends www.victoriasoulgospel.ca were two of his mother’s dogs.
GREGORY POPOVICH: ADVOCATE OF HOMELESS PETS Gregory Popovich, producer and star of regular circus act “Comedy Pet Theatre” at Planet Hollywood Resort and Casino in Las Vegas is coming to Victoria for the first time. Popovich will be at the
don’t like to do,” he says. Popovich looks for the natural habits of each of his pets and treats the trick like a game. All the pets rescued from shelters in his show serve as furry ambassadors for pet adoption. Popovich says that he decided to work with adopted pets to show the audience that ordinary pets are very talented and intelligent. “If after my show someone from the audience visits the shelter to adopt a pet - I feel that my message has reached [their] soul.” What: Popovich Comedy Pet Theatre When: Dec 12th 2-4pm Where: UVic’s Farquhar Auditorium For tickets:UVic Ticket Centre 250-721-8480 ticket@uvic.ca
Popovich only uses positive reinforcement to train his pets, and only teaches those tricks they are naturally-inclined to do. This is especially true for house cats. “They are such independent pets, that you cannot push or force them to do what they
Offerings/Offrandes. Photo: Estelle Marcoux
JAN 15 -FEB 20 2016 510 Fort Street, 2nd Floor, Victoria, BC V8W 1E6 / 250.383.8833 / openspace@openspace.ca /
OFFERINGS/OFFRANDES France Trépanier’s Offerings/Offrandes is a collaborative and multimedia exploration of the meaning of gifting and offering. Featuring guest artists: Charles Campbell, Krystal Cook, Cathi Charles Wherry, Bradley Dick and Farheen HaQ Admission by donation
Opens Friday, January 15 at 7:00 p.m. Operational funders
Project sponsors Community Gaming Grant
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LIVE MUSIC Thursday Nights 6pm-9pm & Nightly Specials Ross Bay Pub 7-1516 Fairfield Road, Victoria, BC 250.370.1152 Open Daily 11 AM - 11 PM
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“Welcome, winter. winter. Your “Welcome, Yourlate latedawns dawnsand andchilled chilledbreath breathmake make me lazy, butI love I love you you nonetheless. ” ~ Terri ” ~Guillemets Terri Guillemets me lazy, but nonetheless.
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WINTER 2015
Eberts St
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Cook St & Fairfield in Victoria One could say the most impressive aspect about this densely populated hub in Victoria would be its sense of community. Locals become regular patrons and truly support their own, whether the bakery, food markets, book store, restaurants, watering to accomplish all of your shopping in this area adorned with beautiful older homes and tall lush trees.
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“It“It isthe thethe architect ofof the flake, is life the of lifethe of crystal, the crystal, architect the flake,the thefire fireofofthe the frost, the frost, soul the of the ThisThis crisp winter soulsunbeam. of the sunbeam. crisp winterair airisis full full of it. Burroughs of “ it.~“John ~ John Burroughs
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from around the globe, this street takes its food seriously… so come hungry! Eat, drink and be entertained as you wander from shop to shop exploring the locals street!
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Fabulous Fort St in Victoria From the ocean right on up to the castle …Fort Street is truly Victoria's main street. Peppered with unique and one of a kind shops, boutiques, eateries & restaurants, this street is a treat for Ba B ay yS t all the senses. Not only isStthis street home to some of the city's oldest and most established businesses, it is quickly
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Fort St
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• web design is aim people design • logo is a a global, global, cultural cultural movement. movement. We We aim to to help help people achieve insurmountable goals in health, well-being, achieve insurmountable goals in health, well-being, print design • work. self-awareness, Launching self-awareness, and and humanitarian humanitarian work. Launching first, first, Karunamata Karunamata -- meaning meaning “Compassion “Compassion Mother” Mother” --
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Duncan Far more than a strip to bypass on the way up or down the island, if you HAVEN’T got to know downtown Duncan, your visit just became overdue. I suggest a Saturday morning and afternoon with friends to enjoy the year-round market while also taking in all the unique shops. The fabulous eateries will impress you as well as the old town Duncan charm. If travelling from the south, be sure to stop by Whippletree Junction too!
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A GLOBAL INITIATIVE
Eat. Feed. Love by Olive the Senses
eat something that matters “Wouldn’t it be great if we could find a solution for world hunger by eating yummy food all day?” ~ Emily Lycopolus, co-owner of Olive the Senses & the NEW “Eat Feed Love” Global Website What if the food you buy helped to feed the hungry around the world? How would you feel? Would this inspire passion, would this change where you buy your ingredients? These kinds of questions sparked the idea of Eat Feed Love, a division of Olive the Senses in Victoria BC. Olive the Senses, an infused olive oil and balsamic vinegar shop in The Hudson Building (formerly the Old Bay on Douglas) started three years ago, inspired by owners Steve & Emily Lycopolus’ connection to olive groves in Italy and passion for great food. The store became a hit, grounded in the love of food, creativity, and finding ways to help the community. Then came the question of “how can we give more”... The story of Eat Feed Love started in a kitchen with 3 friends and a pug. His name is Cedric, he’s short, black and very cute. Collectively the four owned Olive the Senses for
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WINTER 2015
the past couple years and started asking themselves “what next?” They felt there was so much more we wanted to do, but more than anything they felt there was just so much more they wanted to give. Inspired by companies such as Toms and Make a Stand, they put their mighty little pug Cedric in charge of the store and set off to create Eat Feed Love. The rest is history.
How you can get involved: Every time you make a purchase at www.eatfeedlove.com or the Olive the Senses store, you are helping feed the hungry around the world. The new site even has a tracker of how many people you’ve helped feed so you can watch how you’re part of the difference. Join The Taste Club to help year-round – a great holiday gift or gift for yourself! About The Taste Club Sign up for our taste club and you'll receive a delicious box of goodies delivered to your doorstep every month! Each box is packed full of hand selected artisan products from all over the world, assembled by our genius kitchen team. Every month we feature a different theme and include carefully crafted recipes to help inspire your inner cook.
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