May 2011, Issue 30

May 2011•Issue 30

ISS

N 1920-8200

May Events & Festivals • BC Spot Prawn RecipesGrow Your Own Food • Local Art & Sounds

VI Paddlefest • Help Protect Sansum Point

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G.E.T. Solar Solutions is an eco-friendly plumbing company specializing in solar hot-water heating systems.

Interested in reducing your carbon footprint?

G.E.T Solar Solutions can help!

Consider installing :• a solar thermal system• radiant in-fl oor heating• an on-demand hot-water heater• a hot-water tank guaranteed for 25 yrs• grey-water collection and redistribution• low-flow showerheads, toilets, and faucets

G.E.T. Solar Solutions* Jim Musselwhite and * Jason SamShawnigan Lake, BC250-686-0286www.getsolarsolutions.ca

Quality installations guaranteed by * Journeyman Plumber and * Renewable Energy Technician

INCREASE THE ENERGY EFFICIENCY OF YOUR HOME ! Find out more about making the switch to solar hot

water and heating in your home.

FREE Workshop Thursday, May 12Shawnigan Lake Community Centre 7 - 9pm

3Valley Voice Magazine. For people who love to eat, live, play and shop in the Cowichan Valley.

G.E.T. Solar Solutions is an eco-friendly plumbing company specializing in solar hot-water heating systems.

Interested in reducing your carbon footprint?

G.E.T Solar Solutions can help!

Consider installing :• a solar thermal system• radiant in-fl oor heating• an on-demand hot-water heater• a hot-water tank guaranteed for 25 yrs• grey-water collection and redistribution• low-flow showerheads, toilets, and faucets

G.E.T. Solar Solutions* Jim Musselwhite and * Jason SamShawnigan Lake, BC250-686-0286www.getsolarsolutions.ca

Quality installations guaranteed by * Journeyman Plumber and * Renewable Energy Technician

INCREASE THE ENERGY EFFICIENCY OF YOUR HOME ! Find out more about making the switch to solar hot

water and heating in your home.

FREE Workshop Thursday, May 12Shawnigan Lake Community Centre 7 - 9pm

4

Community Calendar May 201114 11am -4pm

Camas Fest - 1000’s of Blooms, Walking ToursEcho Heights Forest, Chemainus www.echoheights.ca

147pm

Cowichan Folk Guild Coffee House Cory Danyluk, w/DanWalsh Duncan United Church, 246 Ingram 250 748 3975

14 10am -2pm

Bench Fun FairBench Elementary, 1501 Cowichan Bay Road

14 & 15Daily

Vancouver Island PaddlefestTransfer Beach, Ladysmith General Admission FREE

147pm

Social Dance Featuring Ed PeekeekootChemainus Seniors Drop-in Centre $7 includes food

15 11am -6pm

3rd Annual Cowichan Bay Spot Prawn FestivalGovernment Dock, Cowichan Bay

157pm

Ladies Of the Canyon / Old Man LeudeckeDuncan Garage Showroom, Duncan $20 / $25

15 - 21Daily

Artwork by Sculptor Daniel Cline PORTALS GalleryIsland Savings Centre 2687 James Street, Duncan

15 “Art of Chinese Cuisine” Cooking Class with Li-ping Foxglove Community Culinary For info 250 246 4967

152pm

Renowned Blues Guitarist Rick FinesShady Grove Folk Arts, Mill Bay 250 483 5435 $20

18 6pm - 8pm

Women’s Health, Hormones & HappinessWhite Spot Team Room, 250 748-6802 / please register

19 5:30pm & 7pm

Third Thursday Dinner Buffet: “Taste of Greece”Honeymoon Bay Lodge and Retreat 250 749 4252

198pm

Terry GillespieDuncan Garage Showroom, Duncan $20/$15

20 6 -9pm21 & 22

Kaatza Annual Art Show & Sale 10am - 4pmLower Centennial Hall, Lake Cowichan

208pm

Sibling Duo Qristina and Quinn Bachand CD ReleaseShady Grove Folk Arts, Mill Bay 250 483 5435 $20

208pm

The LawsDuncan Garage Showroom, Duncan $20/$15

20 - 22Daily

Maple Bay Marina Wooden Boat CelebrationMaple Bay Marina, 6145 Genoa Bay Rd

21 2pm -4:30pm

Cowichan Tsunami Relief Fundraiser For JapanChristian Reformed Church, 930 Trunk Road

21 7pm

Another World is Possible - Open Mic Poetry EventEl Centro, 150 Craig St 250 597 0150

221 - 4pm

Herb Walk in Honeymoon Bay Flower Reserve w/ Lorene Benoit Lake Cowichan Centre 250-749-6742, $20

23 The Rebellion (check website for details)Duncan Garage Showroom, Duncan

248pm

For The Love of Words with Bill LevityDuncan Garage Showroom, Duncan $5 for readers /$10

247pm

Ladysmith Camera Club Madagascar Norma Lupton Hardwick Hall, 3rd Ave , Ladysmith $5 250 606 7011

28 & 293pm

Giant SPCA Garage Sale (Taking donations till May 16)7550 Bell McKinnon Road 250-746-4646

287pm

Social Dance Featuring Happy HansChemainus Seniors Drop-in Centre $7 includes food

31 7pm -8:30pm

Self-Acupressure with Rosalind Adams $15 - $20MoonDance Art House, Shawnigan Lake 250 743 5846

runs to June 4

Steel MagnoliasChemainus Theatre Festival 1 800 565 7738

1, 8, 15, 22, 29

Cobble Hill Sunday Market 9am - 2pmCobble Hill Hall, Watson and Fisher Road

1, 8, 15, 22, 29

Junction Artists’ Market - New Feature Artist Every Sunday Whippletree Junction, 11 am - 5pm

2, 9, 16, 23,30 4:45pm

Drop In BINGO Every Monday begins at 6:40pmChemainus Seniors Centre 9824 Willow St 250 246 2111

2 - 28 The Woodmeister on DisplayImagine That! Artisans Designs, 251 Craig St., Duncan

3 - 14 3rd Annual Art Show @ U-Fix-It BikeWorks 51 Trunk, Duncan Tues-Fri 2:30-5:30 or Saturdays 12-4

48pm

Bible Belt BadlandsDuncan Garage Showroom, Duncan $12/ $10

57:30pm

Sacred Space - Sacred Mandala Making + MeditationMoonDance Art House, Shawnigan Lake 250 743 5846

6 7pm -8:30pm

Chakra Yoga + AromatherapyMoonDance Art House, Shawnigan Lake 250 743 5846

6 -8 Valley Yoga Retreat with Sandy CrichtonHoneymoon Bay Lodge and Retreat 250 749 4252

7, 14, 21, 2810am - 2pm

Honeymoon Bay Outdoor MarketCoffee MIll, Honeymoon Bay Vendor Info 250 749 7233

7 10am-2pm

May Fest Celebration! Sunrise Waldorf School4344 Peters Road, Cowichan Station 250 743 7253

77pmish

Open Mic Song Writers NiteDancing Bean Café, Chemainus Admission by donation

75:30pm

Touch The Sound: Massimo Pintus OpeningEl Centro, 150 Craig St 250 597 0150 Show runs to May 28

7 10am -2pm

5th Annual “Kids Learn To Fish” DayChemainus Lake, FREE

72pm

Acro-Yoga Workshop with Nicola Cusi & Pan Parkin $20 MoonDance, Shawnigan Lake 250 743 5846

7 & 8 10am- 5pm

Create with Mom at The Crafty Cuppa! Drop In Studio9747 Willow Street, Chemainus, 250 324 3338

8 Mother’s Day Brunch at Genoa Bay Cafe5000 Genoa Bay Rd, Genoa Bay 250 746 7621

8 noon - 3pm

Artists Pipi Tustian, Susan Whitham & Carol Ann Shaw Merridale, Ciderworks 1230 Merridale Rd 250 743 4293

8 10am/12:30Dinner 5pm

Mother’s Day Brunch or special 3 Course DinnerArbutus Ridge Golf Club, Cobble Hill 250 743 5000

8 10am - 3pm

Mother’s Day Buffet Brunch Reservations RecommendedMerridale, Ciderworks 1230 Merridale Rd 250 743 4293

to May 910am - 3pm

Investigation of Boats - Serenity Cove Preschool Art ShowMoonDance Art House, Shawnigan Lake 250 743 5846

9 7pm

No Numbers: Identity Beyond Measure - Film ScreeningDuncan Garage Showroom, Duncan FREE

116 - 8pm

Transform your Health. Understand your body Lorene Benoit, MHH, Reiki Wellness, 250-743-8122

127 -9pm

FREE Solar Info Session on Solar Heating and WaterShawnigan Lake Community Centre 250 686 0286

13 4:30pm -7:30pm

Spacial Dynamics Workshop: Choosing Healthy MovementIsland Savings Centre, Duncan 250 743 7253 $50


14 11am -4pm

Camas Fest - 1000’s of Blooms, Walking ToursEcho Heights Forest, Chemainus www.echoheights.ca

147pm

Cowichan Folk Guild Coffee House Cory Danyluk, w/DanWalsh Duncan United Church, 246 Ingram 250 748 3975

14 10am -2pm

Bench Fun FairBench Elementary, 1501 Cowichan Bay Road

14 & 15Daily

Vancouver Island PaddlefestTransfer Beach, Ladysmith General Admission FREE

147pm

Social Dance Featuring Ed PeekeekootChemainus Seniors Drop-in Centre $7 includes food

15 11am -6pm

3rd Annual Cowichan Bay Spot Prawn FestivalGovernment Dock, Cowichan Bay

157pm

Ladies Of the Canyon / Old Man LeudeckeDuncan Garage Showroom, Duncan $20 / $25

15 - 21Daily

Artwork by Sculptor Daniel Cline PORTALS GalleryIsland Savings Centre 2687 James Street, Duncan

15 “Art of Chinese Cuisine” Cooking Class with Li-ping Foxglove Community Culinary For info 250 246 4967

152pm

Renowned Blues Guitarist Rick FinesShady Grove Folk Arts, Mill Bay 250 483 5435 $20

18 6pm - 8pm

Women’s Health, Hormones & HappinessWhite Spot Team Room, 250 748-6802 / please register

19 5:30pm & 7pm

Third Thursday Dinner Buffet: “Taste of Greece”Honeymoon Bay Lodge and Retreat 250 749 4252

198pm

Terry GillespieDuncan Garage Showroom, Duncan $20/$15

20 6 -9pm21 & 22

Kaatza Annual Art Show & Sale 10am - 4pmLower Centennial Hall, Lake Cowichan

208pm

Sibling Duo Qristina and Quinn Bachand CD ReleaseShady Grove Folk Arts, Mill Bay 250 483 5435 $20

208pm

The LawsDuncan Garage Showroom, Duncan $20/$15

20 - 22Daily

Maple Bay Marina Wooden Boat CelebrationMaple Bay Marina, 6145 Genoa Bay Rd

21 2pm -4:30pm

Cowichan Tsunami Relief Fundraiser For JapanChristian Reformed Church, 930 Trunk Road

21 7pm

Another World is Possible - Open Mic Poetry EventEl Centro, 150 Craig St 250 597 0150

221 - 4pm

Herb Walk in Honeymoon Bay Flower Reserve w/ Lorene Benoit Lake Cowichan Centre 250-749-6742, $20

23 The Rebellion (check website for details)Duncan Garage Showroom, Duncan

248pm

For The Love of Words with Bill LevityDuncan Garage Showroom, Duncan $5 for readers /$10

247pm

Ladysmith Camera Club Madagascar Norma Lupton Hardwick Hall, 3rd Ave , Ladysmith $5 250 606 7011

28 & 293pm

Giant SPCA Garage Sale (Taking donations till May 16)7550 Bell McKinnon Road 250-746-4646

287pm

Social Dance Featuring Happy HansChemainus Seniors Drop-in Centre $7 includes food

31 7pm -8:30pm

Self-Acupressure with Rosalind Adams $15 - $20MoonDance Art House, Shawnigan Lake 250 743 5846

Contact the wonderful Diana Pink to request a June 2011 Rate Card. She can be reached by phone or e-mail at:250.733.2635 [email protected]

Great ideas for Mother’s Day Weekend!

Saturday, May 7th from 10am - 2pmAll over the world the first weeks of May are celebrated as a time of new life, fertility, spring beauty, and summer promise. In some European cultures,

Mayfest is a two-week long festival, commencing on May 1st, with the danc-ing of the Maypole, followed by days of food, dancing, entertainment, and merriment.

For many years, Mayfest has been celebrated annually at Sunrise Waldorf School with the schools own joyful indulgences in dancing, singing--and food of course. Dress up in your summer whites or medieval costumes and make a garland of flowers for your hair. Then join in the free craft activities and games for children of all ages, as well as story-telling, music, plenty to eat, vendors with wares, and a lot of silliness. All of which is leading up to a beautiful performance of Maypole dancing from the students of Sunrise, followed by a community May-pole promenade. Mayfest Celebrations will be at at Sunrise Waldorf School, 4344 Peters Rd just off of Lakeside Road in Cowichan Station.

Celebrate Mom Throughout MayCalling all creative kids and mothers! Drop into The Crafty Cuppa studio and personal-ize a special mug for mum. Mugs, vases and boxes are just a few of the choices. A special art day is a great way to spend time

together on the weekend. The Crafty Cuppa 9747 Willow Street, Chemainus, 250 324 3338 (see article on pg 29)

Friday May 6th Chakra Yoga + Aromatherapy with Sadie Bartram & Lynn Weaver 7pm- 8:30pm $20 Begin your weekend with a 50% off Mother + Daughter Yoga Special Art House/MoonDance Studio 1756 Wilmot Avenue, Shawnigan Lake 250 743 5846 or visit www.moondance.ca

Saturday May 7th and Sunday May 8th Treat mom to a special outing and sample regional artisan foods and goodies from the new deli and expanded farmhouse store at Merridale Ciderworks all weekend long! For Sunday, reserve a table as they will be serving an all day Mother’s Day Buffet Brunch from 10am – 3pm 1230 Merridale Rd, 250 743 4293

Sunday, May 8th Looking for somewhere beautiful to take mom? Enjoy cozy indoor or outdoor waterside brunch at the Genoa Bay Cafe in charming Genoa Bay. Be sure to save room for one of their delicious desserts. 250 746 7621 for reservations.

Arbutus Ridge Golf Club will be serving Mother’s Day Brunch with seatings from 10am-12:30pm as well as a special 3 course dinner after 5pm. Reservations highly recommended 250 743 5100.

Mother’s Day Lunch A Special Sunday Event - Alderlea Farm Real farm food in a kid friendly atmosphere.Reservations Only.250-715-0799 or [email protected]

new vendors welcomeCall Bob 250-749-7233 or 250-510-1113

Interested in Seasonal Advertising?

June Ads deadline May 18th

6

May 2011 Vol 2 Issue 30

Published by Cowichan Valley Voice MagazineSheila & Richard BadmanContact us at: [email protected]

Copy Editors Caroline Manuel, Maeve Maguire and Nichola WalkdenWriters’ Voice Editor John Steven

Advertising Enquiries Please Call Diana Pink250-733-2635 or e-mail [email protected]*Non Profit Community Ad Rates available please enquire.COMMUNITY CALENDAR LISTINGS ARE FREE!Please upload your information through our website or e-mail theDate, Time, Event Title and Place. Please be advised that space is limited to 1st sent, 1st printed.Please send info by the 15th day of the preceding month to: [email protected]

Valley Voices Jean Crowder, Anne Marie Benoit, Brian Fillmore, Heather Walker, Rick Dennis, Marisa Goodwin, Brad Boisvert, Bruce Wood, Aaron Bichard, John Steven, Victor Vesley, Ajay Appelar, Joy Story, Brock Windsor, Guy Johnson, Michelle Tremblay, Tracey Paleczka, Debbie Shkuratoff, Lorene Benoit, Sunshine, Maeve Maguire, Chantell Foss, Amanda Reimer, David Coulson Design, Robin Massey, Devon Gillot, Nikki Nilsson, Gary Cochrane, Simon Warne, Joanee Sales, Asrael, Kate Marsh, Sheryll Bell, Javan Kerby Bernakevitch, Sandra Carr, Peggy Grigor, Nancy Mobley, Rick Juliusson, John Close, Kenzie Cuthbert, Nicolette Genier, Cindy Durrant, Tracy Scheck, Joan Kallis, Sue McKitrick & The Lovely Georgia Nicols

We welcome your story ideas & photo submissions, however Valley Voice magazine reserves the right to edit all submissions for space, clarity, content and style. The opinions expressed in Valley Voice Magazine do not necessarily reflect those of the editor, publishers or other authors.

Valley Voice Magazine is distributed to 225+ select locations throughout the Cowichan Valley- Malahat, Mill Bay, Shawnigan Lake, Cherry Point, Duncan, Cowichan Bay, Crofton, Chemainus and Salt Spring Island and to Ladysmith, Victoria, Courtenay and Tofino.

Cover Image Sheila BadmanPull Toy Built as a harbour fire tug in 1970 and worked in California under the name of ‘Gus’. She was brought into Canada in 1999 and restored as a pleasure boat by the present owner. Most of the tug is original except the pilothouse and stackbox, which were moved (extended) aft by 2 feet to accommodate the galley. Rails were also added. The water pumps were removed but the fittings for the monitor can still be seen under the rear seat.

Valley Voice Magazine is published monthly.Subscriptions are available at a cost of $35 a yearwithin Canada and $55 a year for US or International subscribers.Visit us at www.cowichanvalleyvoice.com

PagesMay Events 4

Mayfest Celebration and Mothers Day 5Table of Contents 6

Our Candidates for Nanaimo - North Cowichan 7Cowichan Gourmet 8

Grow Your Own Groceries 9Cowichan Bay Spot Prawn Festival 10

Spot Prawn Recipe 11Celebrate Sustainable Food / Ceres Edible Landscaping 12

Vanilla At Its Best 13Farm To Table Dining - Stone Soup Inn 14

Merridale Opens New Wing 15Community Supported Fishery 16

Happy Meal Cowichan Style 16Grazing In The Gardens 17

Ayurvedic Cooking 18Treasure Found In South Cowichan 18

Cowichan Pasta 19Aromatherapy Garden 19

On The Farm 20Inspiration Among The Empty Tuna Cans 20

The Forest Has Spoken 21Welcome To My Tree House22

Touch The Sound 23Talking Arts: Painter Devon Gillot 24

Taste of Tea 25 May Ceramic Events 26

Demystifying Glazing 26Artist: The Woodmeister 27

CRAFT by the Cowichan Valley Artisans 27Doubt: A Parable 28

Steel Magnolias The Chemainus Theate Experience 28Nikki’s Spring Decor Tips 29

The Craft Cuppa Co operative Studio 29Maple Bay Wooden Boat Celebration 30

Green Living 31Green Hero: Lynn Wytenbroek 31

Cuttin The Bloomin’ Broom 32Helpful Garden 33

New House, Bad Lawn 33South Island Fishing Report 33

Spacial Dynamics Workshop 34Vancouver Island Paddlefest 35

4 Ways to Shift Energy 36Phytotherapy: A safe and effective solution for hormonal help 37

Community Farm Store Pages 38Frontyard Farming in Duncan 39

Transition Cowichan 40Echo Heights 41

Kids Learn To Fish Day 41Writers Voice: Oscar Pelta 42

Cowichandale 42Renaissance Women 43

Websites, EMails and Verbal Lint 43Moonbeams: Moon Gardening 44

Sacred Fusion 44 May Horoscopes by Georgia Nicols 45

Outnumbered! by Sue McKitrick 45Cowichan Valley Feature Listings 46

The monthly guide to living in the beautiful Cowichan Valley.

Since her election in 2004, Jean has worked tirelessly to ensure Nanaimo- Cowichan receives necessary government funding.

Some of her successes are:• $1.85 million for Kinsol Trestle bridge re-construction• $373,618 in 2009, $404,750 in 2010 and $411,821 in 2011 in funding for Canada Summer Jobs• $7.5 million to upgrade BC Ferries and terminal facilities• $2.2 million to improve small craft harbours

Jean will work with her colleagues in the NDP to create family-sustaining jobs through targeted investments to get people in all sectors back to work.

New Democrats will strengthen the Canada Pension Plan and increase the Guaranteed Income Supplement so that all seniors can afford the everyday essentials.

For better health care, New Democrats will work with the provinces to train and hire more nurses and family doctors. And we’ll take affordable steps to reduce the cost of your prescription drugs.

At the local level, Jean is work-ing with parliamentary counsel on legislation to obligate the Government of Canada to deal with derelict, abandoned or dan-gerous vessels instead of leaving it up to local communities.


PagesMay Events 4

Mayfest Celebration and Mothers Day 5Table of Contents 6

Our Candidates for Nanaimo - North Cowichan 7Cowichan Gourmet 8

Grow Your Own Groceries 9Cowichan Bay Spot Prawn Festival 10

Spot Prawn Recipe 11Celebrate Sustainable Food / Ceres Edible Landscaping 12

Vanilla At Its Best 13Farm To Table Dining - Stone Soup Inn 14

Merridale Opens New Wing 15Community Supported Fishery 16

Happy Meal Cowichan Style 16Grazing In The Gardens 17

Ayurvedic Cooking 18Treasure Found In South Cowichan 18

Cowichan Pasta 19Aromatherapy Garden 19

On The Farm 20Inspiration Among The Empty Tuna Cans 20

The Forest Has Spoken 21Welcome To My Tree House22

Touch The Sound 23Talking Arts: Painter Devon Gillot 24

Taste of Tea 25 May Ceramic Events 26

Demystifying Glazing 26Artist: The Woodmeister 27

CRAFT by the Cowichan Valley Artisans 27Doubt: A Parable 28

Steel Magnolias The Chemainus Theate Experience 28Nikki’s Spring Decor Tips 29

The Craft Cuppa Co operative Studio 29Maple Bay Wooden Boat Celebration 30

Green Living 31Green Hero: Lynn Wytenbroek 31

Cuttin The Bloomin’ Broom 32Helpful Garden 33

New House, Bad Lawn 33South Island Fishing Report 33

Spacial Dynamics Workshop 34Vancouver Island Paddlefest 35

4 Ways to Shift Energy 36Phytotherapy: A safe and effective solution for hormonal help 37

Community Farm Store Pages 38Frontyard Farming in Duncan 39

Transition Cowichan 40Echo Heights 41

Kids Learn To Fish Day 41Writers Voice: Oscar Pelta 42

Cowichandale 42Renaissance Women 43

Websites, EMails and Verbal Lint 43Moonbeams: Moon Gardening 44

Sacred Fusion 44 May Horoscopes by Georgia Nicols 45

Outnumbered! by Sue McKitrick 45Cowichan Valley Feature Listings 46

It’s your vote on May 2nd Nanaimo - Cowichan

* Editors Note: John Koury and his team were contacted to be a part of this candidate feature, but were unable to submit. We were told by his campaign office to gather info from his website. We were also not supplied with a logo and were unable to download a current Conservatives logo due to restricted copyright access. Our apologies to any BC Conservatives - we did our best to fairly promote all candidates in this riding at press time.

John was born in Fort St. John, BC in 1964. His family then moved to Sherwood Park, Alberta and later to Calgary where he attended high school and business college.

John and his wife, Nora, have been best friends since high school. After Nora graduated with a Bachelor of Nursing Degree they moved to Vancouver Island to work and raise their family.

John subsequently set up 4 franchise sporting good stores in Victoria and Nanaimo. John, Nora and their two sons now live near Maple Bay.

John holds a Masters Degree in Business Administration from Royal Roads University, Victoria and is a Chartered Director, accreditation through the Director’s Colleague, McMaster University and the Conference Board of Canada.

I grew up in New Brunswick and am a proud Acadian. I have lived in Nanaimo since 1998. I have studied Social Sciences at VIU and volunteered for several chari-ties, including The Haven Society and Wheels in Motion.

My four main issues are green jobs, health care, affordable housing, and funding for post-secondary education.

There’s huge potential for new jobs in green businesses right now. The Green Party will invest more in this growing field to create thousands of new green jobs. In health care, we will spend more on promoting healthy living. We will expand healthcare cover-age to include alternative health practitioners, and dental care.

There is a desperate need for affordable housing. Greens have a national affordable housing plan for the construction of quality affordable housing. For students, Greens will give more money in bursaries, loans and grants, and expand the eligibility for student loans.

Go to our website at www.greenparty.ca to find out more about our many policies.

In the last federal election, 35,000 people in this riding did not vote. Think what a change it would make if they did this time! On Monday, May 2nd, be the change, and vote for the Green Party.

Anne Marie Benoit

Since her election in 2004, Jean has worked tirelessly to ensure Nanaimo- Cowichan receives necessary government funding.

Some of her successes are:• $1.85 million for Kinsol Trestle bridge re-construction• $373,618 in 2009, $404,750 in 2010 and $411,821 in 2011 in funding for Canada Summer Jobs• $7.5 million to upgrade BC Ferries and terminal facilities• $2.2 million to improve small craft harbours

Jean will work with her colleagues in the NDP to create family-sustaining jobs through targeted investments to get people in all sectors back to work.

New Democrats will strengthen the Canada Pension Plan and increase the Guaranteed Income Supplement so that all seniors can afford the everyday essentials.

For better health care, New Democrats will work with the provinces to train and hire more nurses and family doctors. And we’ll take affordable steps to reduce the cost of your prescription drugs.

At the local level, Jean is work-ing with parliamentary counsel on legislation to obligate the Government of Canada to deal with derelict, abandoned or dan-gerous vessels instead of leaving it up to local communities.

Jean Crowder John Koury

Brian Fillmore is proud of his Nova Scotia heritage, but prouder still to call Vancouver Island his home now. Grandson of a 25-year veteran of the provincial legisla-ture ‘back home’, Brian learned the principles and expectations of public service early.

A graduate of Allison University majoring in International Relations, Fillmore has achieved success in a sales and market-ing that has taken him across Canada. Brian is a graduate of “Leadership BC” and served on the Nanaimo Crystal Meth Task Force. He’s a Rotarian, a volunteer for the Salvation Army, and an involved church member.

The Liberal Party platform has one overriding objective: to make equal opportunity a reality for every Canadian family, whether they live in a big city or a small town.

“I’m dedicated to reminding Nanaimo Cowichan voters that Canada’s Liberals are the party that balanced the national budget and gained recognition for interna-tional leadership as peacekeep-ers. The party that today wants to invest in ‘vets not jets’. The party that supports families, education, child care and improved seniors’ services before mega-jails and corporate tax cuts!”

“Please join my team dedicated to serving the Canada that was once the subject of our national dreams. Let’s make ourselves proud again.”

Brian Fillmore

8

Shaved Asparagus Salad Yields 4 portions

Ingredients AmountAsparagus 1 poundToasted hazelnuts ¼ cupRadishes sliced thin 4 Hilary’s Chèvre Goat Cheese 4 ounces ( or more)

Method1. With a vegetable peeler, shave asparagus in to a large bowl.2. Add nuts, radishes.3. Break up pieces of the goat cheese, add to salad4. Season with salt and pepper.5. Drizzle with a few tablespoons of Vinaigrette

Vinaigrette Ingredients AmountOlive Oil ½ cupVeg. Oil ½ cupApple Cider Vinegar 1/3 cupDijon Mustard 2 tablespoonsHoney 1 tablespoonSalt ½ teaspoonPepper ¼ teaspoon Chopped Parsley 1 tablespoon

Method

1. Whisk all together in a bowl until well combined.2. Chill 3. Best made day before

Variation: Remove goat cheese and serve with grilled spot prawns from CowBay Seafood

A Culinary Institute of America trained chef, Bradford Boisvert combines his passion for local food with his passion for French cuisine at his restaurant Amusé Bistro in Shawnigan Lake.

Cowichan GourmetAs I write this, I’m still

seeing wisps’ of snow fly by though I am optimistic that we will have fresh asparagus in early May. We do live in the Warm Land, so let’s hope for the best!

Asparagus is a tender and crisp treat of spring. It needs lots of warmth and sun to grow and growing your own is an option but takes several seasons of tending before ready to harvest. However, do not fret because Pedrosa’s Asparagus Farm is here in Cowichan Bay!

The mere fact that I am telling you about this farm shows how much I really like to share the treasures we have in the Valley. Now, getting asparagus from Pedrosa’s is a bit of an art. The farm is not new, they have been around for over 15 years and they sell out of asparagus very quickly, every day. A few years ago after waiting patiently for asparagus all through the winter and into the spring, I had heard that they were planning to open for the first day of the season. When my secret source revealed the opening date, I knew I had to get there early. I packed a lunch, grabbed a stack of paper work and arrived an hour early to wait for the farm gates to open. Much to my sur-

prise I was the only one there. I waited patiently watching my watch as the time clicked closer and closer to noon. Still no one there. Then I spotted one of the farmers down the driveway moving towards the gate, to turn the CLOSED sign to OPEN. Expectantly, I began to get out of my car- still no one there. Yes! I thought I am going to be the first to get those tender little shoots! Then, all of a sudden, out of nowhere a car pulled up. Without panic, I thought Well, I already have a lead on them the car then sped on by me and turned driving right thru the gate as if the farmer were opening it just for them. I could not believe my eyes! The posted sign reads No Cars Please - My asparagus was in there! I hurried my pace, walking as fast as I could. As I reached the top of the drive, a sweet little old lady gets out and nabs the first of the season right in front of me. Thankfully she only wanted a pound and there were still was some left over.

So readers, I encourage you to go out and seek your own asparagus-getting-adventures this season. Maybe I will see you there at the farm gates waiting with your lunch too.

Brad Boisvert


Shaved Asparagus Salad Yields 4 portions

Ingredients AmountAsparagus 1 poundToasted hazelnuts ¼ cupRadishes sliced thin 4 Hilary’s Chèvre Goat Cheese 4 ounces ( or more)

Method1. With a vegetable peeler, shave asparagus in to a large bowl.2. Add nuts, radishes.3. Break up pieces of the goat cheese, add to salad4. Season with salt and pepper.5. Drizzle with a few tablespoons of Vinaigrette

Vinaigrette Ingredients AmountOlive Oil ½ cupVeg. Oil ½ cupApple Cider Vinegar 1/3 cupDijon Mustard 2 tablespoonsHoney 1 tablespoonSalt ½ teaspoonPepper ¼ teaspoon Chopped Parsley 1 tablespoon

Method

1. Whisk all together in a bowl until well combined.2. Chill 3. Best made day before

Variation: Remove goat cheese and serve with grilled spot prawns from CowBay Seafood

TWO HALLS FULLof Goodies and Gifts

at Watson and Fisher

Cobble Hill Sunday Market 9am to 2pm • Every Sunday

Vendor and Busker inquiries welcome. Call Sheila 250-701-7647.

Join us for freshed baked goods for brunch!

Every week we hear news from the experts that tell

us, “The cost of food is rising and is going to continue to rise.” Whether it is unusual frost in Mexico, water short-ages in California, or rising Global fuel costs, the message is always the same: food prices are going up! So, why not grow your own groceries?

Before you begin to list the multitude of reasons that makes it feel impossible, think small. Think about what foods you eat everyday and ask, “Can I grow my salad greens, my cherry tomatoes, my herbs?” All these plants lend themselves well to container growing, but what

about fruit trees or nut trees? Can you plant a few apple or plum or nut trees, wrap a fence around them for deer protection and find some comfort in knowing that you’ve started?

Just think, if our grandparents had planted nut trees, we would be eating nuts today, so if we plant nut trees, our grandchildren will benefit from our foresight.Other options for growing our own groceries include sharing with neighbours, our children, or our parents. Land-sharing, work-sharing, community gardens, guerrilla gardening, whatever it takes to get food in the ground, that’s where we’re at. I always tell people in my gardening class, it takes time to establish a garden; 5 years often before it is producing to its maximum output, so start small, but start NOW!

Grow Your Own Groceries!

Become a member of Cowichan Valley’s fi rst Community Supported Fishery for access to top quality, sushi grade seafood mindfully caught using low impact fi shing methods. As a member you commit to buying a share of the year’s catch before the season commences at prices that are fair to both members and fi shermen.

Michelle Rose CSF

Interested in buying the freshest catch of the season straight from your local fishermen?

Fisherman Guy Johnston

2011 Prawns • king shrimp • sockeye • pink •For more info contact [email protected] or 250-715-6647

Joy Story offers an Organic 3-Part Gardening class at the Sunflower Café in Duncan on Tuesday nights at 6:30 – 8pm. For more info call her

at 250-743-1352.

10

Spot Prawn FestivalSaturday, May 15 11 am - 6 pm FREECowichan BayFor more Info 250 715 0880

Come to Cow Bay for the 3rd Annual Spot Prawn Festival. This event is tremendously popular and this year it is bigger and better. Come early & stay late. Live spot prawns right off the boat. Enjoy our cooking demonstrations, beer and wine garden, BBQ prawns, buskers, music, entertainment, artisans selling their wares, lots of finger food. Stay for lunch and we’ll guarantee you fresh prawns when you leave. Bring the whole family. New for 2011 - Free shuttle service !

BC spot prawns are among the most desirable and sought after cold water prawns in the world. They are the largest of the 7 commercial species

of shrimp found in Canada’s west coast waters.

The prawn’s body colour is usually reddish brown or tan with white horizontal bars on the carapace (shell) and distinctive white spots on the first and fifth abdominal seg-ments. While large females can exceed 23 cm (9 inches) in total length, the restricted carapace (shell) size limit for harvest is 33 mm (1 1/3 inch) long.

For decades, they’ve been caught in traps, which seems to have had little impact on their population. The SeaChoice Canada’s Seafood Guide and the David Suzuki Foundation rates BC spot prawns caught by trap as a best choice for local seafood eating.

Cowichan Bay Seafoods

Looking for best value seafood, from responsible and ethical merchants dealing in sustainable seafood and shellfish?

1751 Cowichan Bay Rd, Cowichan Bay 250-748-0020 E-mail: [email protected]

Terrine Method1. Boil potatoes in salted water, until they are just cooked. (about 15 minutes poke a knife in potatoe and if it slips out easy then they are done)2. Leave to cool in water. 3. Once potatoes are cool, peel and add to stainless steel bowl with melted butter, diced tomatoes, parsley and lemon zest.4. Season and then roughly crush the mixture by hand mixing ingredients together.5. Line any form on hand with plastic wrap.6. Press mixture into mould and allow to chill in fridge for about 12 hours or until set.6. Once set, remove plastic and slice into wedges.

Spot Prawn Method1. Roughly chop the onions, celery and fennel and add to a large pot with garlic, bay leaves, peppercorns and salt. 2. Slice the lemons in half and and add to the pot.3. Cover with the water and bring to a boil on high.4. Once boiled, pull pot completely off heat and add spot prawns,.5. Once poaching liquor has cooled, remove prawns and peel.

Now Open 10 am to 5:30pmTuesday - Sunday

Poached Spot Prawns with Organic Potato Terrine

Recipe courtesy Daniel Hudson El Centro Cafe

For Spot PrawnsIngredients AmountSpot Prawns 30Water 4 CupsLemons 2Onions 1 large Celery 2 Ribs Fennel 1 Bulb, Sml Garlic 1 HalvedBay Leaves 3Salt 3 TeaspoonsBlack Peppercorns 1 Tablespoon

For TerrineIngredients AmountOrganic Nugget 1 KgPotatoes Butter 1/2 poundTomatoes- 2seeds removed & diced Chopped Parsley 2 TablespoonsLemon zest 1

Serve peeled spot prawns with a slice of terrine and green salad.

Prawn fishery opens May 5th!

Image above: Bella and Finn model the official Prawn Hat from Spinning Ninny in Cowichan Bay. Visit the boutique and try one on yourselves!


BC Spot Prawns Baked with Tomato, Basil & Moonstruck FetaRecipe courtesy Bruce’s Kitchen, Salt Spring Island

Tomatoes Amountextra virgin olive oil 1/4 Cupjalapeno, finely minced 1 cleaned, seeds removedgarlic, minced 2 Cloveswhite vinegar 1 Tablespooncherry tomatoes cut in half 8fresh basil, leaves only shredded 1 Bunch

Method1. In a heavy non reactive pan heat the olive oil. 2. Add the jalapeno, garlic and red onion and cook for one minute stirring.3. Add the vinegar and stir4. Add the remaining ingredients, stir well and remove from the heat. Reserve until needed.

Prawns AmountBC Spot Prawns 24 peeleddried chilli flakes 1/4 Teaspoonlemon zest 1 whole olive oil 2 Tablespoons

In a stainless steel bowl combine all ingredients and mix well.

Assembly MethodThe reserved tomatoesThe reserved prawns4 oz. feta cheese, crumbled

1. Preheat the oven to 400 degrees.2. Arrange 4 oven proof baking dishes on a baking tray. The dishes should be flat with a lip and enough room to old one half cup of the tomato mixture.3. Place one half cup of the tomato mixture in the bottom of each dish. 4. Arrange 6 prawns on the tomato in a pinwheel pattern. Sprinkle the feta over the prawns and give the feta a good grind of black pepper and a drizzle of olive oil.5. Place the baking dish in the preheated oven and bake for 8 minutes.

Remove from the oven and serve hot with plenty of crusty bread to mop up the juices.

Chef Notes: This is a great dinner for this time of year. Accompanied with a salad of Belgian endive, apples & dried cranberries it would make a lovely meal.

Bruce Wood is the Chef/owner of Bruce’s Kitchen in Ganges on SSI. He is passionately committed to working with the local food community to pro-duce from scratch with care and love.

12

Vanilla At Its Best!

Edible Landscaping: Grow Food In Your Own Backyard

Celebrating Sustainable Food

Spring has arrived and everyone seems to be

thinking GREEN these days. Not only are people looking to reduce their eco-footprint, but people are also thinking of ways to economically grow their own food.

If you haven’t heard of us, Ceres Edible Landscaping is an eco-friendly landscaping and garden maintenance company. In the last few weeks, we have been getting a steady stream of people inquiring about how they can make changes on their own property with our help. Often they know what they want, but don’t know where to start, or they simply don’t have the time or energy to plan. Common topics that people

often bring up are water conservation, food forests, raised beds, herb spirals, and planting fruit trees. So what is the first step? The first option is our one hour consultation, which focuses on your specific landscaping needs and issues. During a consultation you have time with our trained horticulturist to review any questions you may have. This is a great opportunity to find out how to build your soil, apply sheet mulching, add fruit tree guilds and learn the basics of Permaculture.

Option two is a full landscape design. This is great for those with ideas of their own, but need help for the planning and project staging. A design

MAY PLANTING UPDATE

Interested in what you can direct sow in May? Sow Beets, Kale & Col-lards, Parsley, Peas, Spinach, Broccoli, Bush & Pole Beans, Cabbage,

Carrots, Kohlrabi, Lettuce, Radishes, Turnips, Fennel, and Leeks.

Some people think that you are either a chocolate person or a vanilla person. At our business we celebrate both of these wonderful flavours. We love vanilla so much that the

vanilla orchid is actually our logo. In fact the vanilla bean was the very first product that we ever sold. Our beans come direct from a long time friend of Kent’s in Costa Rica.

is more in depth and includes a scaled Preliminary plan, a Planting plan and Masterplan. Imagine saving time at the grocery store and having more money in your wallet!

A space to grow your own

edible flowers, berries, herbs, annual vegetables, and fruit trees can also be beautifully landscaped. If you are interested in a consultation or design, please call Kristi at 250 748 8506.


MAY PLANTING UPDATE

Interested in what you can direct sow in May? Sow Beets, Kale & Col-lards, Parsley, Peas, Spinach, Broccoli, Bush & Pole Beans, Cabbage,

Carrots, Kohlrabi, Lettuce, Radishes, Turnips, Fennel, and Leeks.

Spring on the Farmis a beautiful time!

Marisa co-owns Organic Fair and is immersed in food,farm and family.www.organicfair.com

The Villa Vanilla Farm is a gorgeous biodynamic farm that grows many spices like black pepper, allspice and cinnamon but it’s main crop is vanilla. Henry, the vanilla farmer, is passionate about his soil’s health and believes that soil that is humus rich and high in biological activ-ity is the secret to his giant vanilla beans. He utilizes his own chicken and goats’ manures, composts teas and applies several biodynamic preparations (like homeopathic medicine for soil/plants). Pests and disease are generally controlled by managing the farm as a total organism. He views weeds and pests in a positive way as they are useful indicators of imbalances in the soil, animals or plants.

Villa Vanilla is both a certified organic and Demeter certified biodynamic farm. Demeter certification first established in 1928, is the strictest form of organic certification as well as the oldest method of organic agriculture. Viewing the farm as a whole organism with all inputs needed for the farm

made by the farm is an integral part of a biodynamic farm’s sustainability.

The vanilla orchid is exclusively pollinated by hand and the bean pod is it’s fruit, it’s the only orchid with an edible fruit! The vanilla pods are hand picked when ripe and carefully cured for up to a year. This is how the 150 compounds (including vanillin and heliotropin) that compose the vanilla aroma are formed and it is a very precise craft. We directly import the vanilla from Henry and pay a premium for these beans so he can continue to sustain their quality. All these factors plus a true passion for the aromatic crops he lovingly grows makes Henry’s products world class.

Organic Fair continues to be proud to sell the best vanilla beans in the world.

Spring special : rent 3 nights and the 4th is free!

1-877-906-2326w w w . b l u e h e r o n h o u s e . c a

Situated in Tofi no on Jensen’s Bay just a short walk from Chesterman’s Beach

• A wonderful property for a family get together or a peaceful retreat

• Beautiful custom built home features post and beam interior

• Fully equipped gourmet kitchen

Tofi no is a bird lovers’ paradise with herons, eagles and jays. Just a minute walk to Chesterman’s Beach for sand,

surf and amazing sunsets.

Tofi no Waterfront Vacation Rental

14

Farm To Table Dining - Stone Soup Inn

Valley Voice: What brought you and your family to the Cowichan Valley?

Brock Windsor: I’m from Ontario but have been mostly on Vancouver Island since 1994, Aya is from Japan and came to BC in 2000. The Val-ley is ideal in terms of culinary ingredients. If you want to cook regionally and seasonally, then Vancouver Island and the Gulf

Islands boast a blossoming food community ahead of most other places.

VV: Though many establish-ments on the Island promote sustainable food, we have learned that The Stone Soup Inn goes beyond the norm with only a handful of ingre-dients that aren’t actually from the area. What are these ingredients?

BW: Black pepper, vanilla, chocolate, rarely olive oil, grape seed oil, the occasional lower mainland root vegetable or Okanagan fruit and in a blue moon - a squirt of lemon.

VV: Impressive! What has inspired you to push your kitchen to be so dedicated to serving truly local food?

BW: It makes sense on a

variety of levels: political and economic - able to be more insulated from world market prices ie. Mexico’s ice storm. Health and biological - if you are what you eat on a cellular level do you want to be gmo corn? Cultural and of course gastronomically regionally is the only sane way to eat. Because serving local food occupies the moral high road, it makes it a very good marketing tool as well; it’s harder to abuse than the word ‘organic’.

VV: Do you grow any of your own produce or raise any of the meats you prepare at the farm?

BW: We do 2 pigs every 6 months that keep our garbage bags down to only 1 bag per week beyond a normal household! Also they provide manure, tilling areas and of course are delicious. We just built our first chicken tractor (moveable coop) and we have runner ducks. A raccoon ate most of my chickens and I only have one rooster left. Time to hit the poultry swap! Our 2 ewes should be pregnant after borrowing a neighbours ram for a few months so we might see some lambs this summer.

For vegetables, last year we did beets, carrots, potatoes and jerusalem artichokes but I’m going to focus more on interesting herbs, flowers and

perennials this year.

We also grow our own fresh wasabi, king edward spin-ach, rhubarb, leeks and cultivate some wild plants

such as nodding onion, sheep sorrel, Oxeye daisy and miners lettuce. I have grapes planted but am a little worried about bears so it is the only fruit we grow besides lots of wild strawberry.

VV: Wild ingredients are especially exciting to a menu. What are some favourite ones on your menu?

BW: Not including fish, oxeye daisy, pepper cress, sheep sorrel, stinging nettle, sea asparagus, chickweed, lambs quarters and grand fir. There are mushrooms on my property but the best patches are within a 5km radius of the restaurant! This year I hunted and served admirable boletus, rough stemmed boletus (red scaber) yellowfoot, hedgehogporcini (cepe, boletus), white and yellow chanterelles, pine (matsutake), white jellycauliflower fungus, oyster mushrooms, morels, puffballs and slippery jacks.The Stone Soup Inn is located 15 - 20 minutes outside of Duncan. Follow Hwy 18 towards Lake Cowichan and look for the Cowichan Lake Rd turnoff. For the full experi-ence, extend your trust and order their tasting menu always offering the best that day has to offer. Savour five plus courses of outstanding Cowichan Valley ingredients. Can be paired with local wines if desired.

Stone Soup Inn6755 Cowichan Lake RdOpen Thu - Sat 5 - 9:30pm250 749 3848Reservations Recommended

Spot prawns, Sooke manila clams and sea asparagus steamed in a Bentwood Box

Lingcod, Qualicum scallops and shellfish brown butter, white beans and King Edward Spinach, Pedrosa asparagus

Ayako, Eiji and Brock Windsor

Common radishes from our greenhouse


Merridale Estate CideryA New Haven For Artisan Foods

Merridale Estate Cidery have planned some

exciting activities to celebrate Mother’s Day with you this year!

Visit them May 7th & 8th for grand opening festivities of the new wing and seasonal opening of the orchard spa. Engage in a culinary tour, sampling artisan foods from around the island and the lower mainland all weekend long!

Try some tasty bites served from the Merridale kitchen and new deli, as well as the wood fired oven bread and pastry samples. Cider Bar staff will be on hand and ready to suggest cider pairings for all the treats available. Between tastings explore the orchard and cellar - always open for tours and

leisurely walks. A Mother’s Day Buffet Brunch will be served all day from 10am - 3pm on Sunday May 8th Reservations are highly recommeneded. Also on Sunday inspiring artists Pipi Tustian, Susan Whitham & Carol Ann Shaw will be on site to talk about their vibrant new works that make their debut on the Ciderhouse walls.

Merridale -a new haven for foodies and artists alike.

Image Pipi Tustian

16

Guy Johnston has been a fisherman for over 30

years. His low impact fishing methods include trap caught prawns and shrimp as well as hook and line salmon. This is his first year operating as a CSF.

Valley Voice: How does a Community Supported Fishery (CSF) work?

Guy Johnson: As a member you commit to buying a share’s worth of the year’s catch before the season and are ensured the highest quality seafood caught on the west coast at prices

Happy MealCowichan - Style

Quick: name a farm that works with developmentally disabled adults AND is biodynamic.

If you guessed Providence or Alderlea Farms, you’re half

right. If you said Glenora Farm, then you already know this gem just 5 minutes west of Duncan.

One of 100 Camphill Communities worldwide, Glenora Farm is a residential community where people with developmental disabilities live, learn, and work together with caregivers, sharing in a culturally rich and productive environment.How do I love thee, Glenora Farm? Let me count the ways:

that are fair to both members and fishermen. Ours is called Michelle Rose. It is composed of just me at this time. There is only 1 other CSF in BC, Skip-per Otto based out of Vancou-ver. On the East Coast there are a number of CSF’s. The Off the Hook CSF in Nova Scotia is a co op of long liner fishermen who are in their 2 or 3rd year of operation.

VV: What does a share generally cost and what does the member receive?

GJ: The member shares range from $150.00 for a small share to $300.00 for a full share . A share is made up of Prawns and King Shrimp and this year Sockeye and Pink salmon. Fish will be available for pick up 5 times throughout the season between June and November.

VV: Tell us about the catch.

GJ: All the catch is frozen at sea - sushi standard quality. King Shrimp are generally not available, so this a chance to taste a really sweet shrimp that usually only fishermen get to eat. The Salmon is dressed and frozen and then glazed in chilled sea water for the fresh-est taste.

VV: Who are CFS’s memberships for?

GJ: Memberships are for those who want to eat top quality seafood, know where their food is coming from, support local fishermen and help build the local food economy.

VV: How do we sign up?

GJ: Email or call me for a member form Guy Johnston email [email protected],250 715 6647 (see ad on pg 9)

Community Supported Fisheries Support Small, Sustainable, Local Fishing Operations and Their Families

1. It’s a biodynamic farm, one of just a few on the island. Not only do they follow organic methods, but they treat the farm as a living entity. The soil is not just a medium to generate food, but an integral part of the self-nourishing system involving plants, animals, and soil. The focus is on the dynamic process rather than the methods. Caring for the land is a natural part of a relationship, not a means to an end.

2. It’s a social enterprise. When you visit their stand at the Farmers’ Market (third from the corner on Ingram Street, in the shade of Pharmasave), you’re supporting the therapeutic pro-grams and positive living environ-ment they provide. The same as when you purchase their candles, beautiful weaving, and even gas and food at the Glenora Corners café, which they own.

3. It’s therapeutic. The develop-mentally disabled adults (called Companions) are fully involved in the operations of the farm. They have a sense of pride and self-worth, and it deepens their connection to the caregivers and community. As with any hand work, farming also assists with

coordination, physical health, concentration, and rhythm.

When you bite into a juicy Glenora Farm carrot, you’re entering into a relationship with their land, community, special needs partners, and therapeutic

programs. That, my friends, is a happy meal, Cowichan style.

Rick Juliusson supports non-profits with sustainable fundrais-ing and organizational development. FreeRangeConsulting.ca

The Michelle Rose, CSF


In 2003, the festival began as a small, intimate community

event and has since grown into a destination culinary weekend for food and wine lovers of the Pacific Northwest. A delicate combination of a unique setting for the festival and the superior quality of food and wine provided by local chefs and winemakers, it is truly a memorable weekend, and a wonderful way to experience the west coast.

Tofino Food and Wine Festival celebrates the marriage of food and wine, with the main event, Grazing in the Gardens, showcasing local culinary talents and British Columbia wines, in the beautiful Tofino Botanical Gardens. Events of the festival support several nonprofit organizations and initiatives, including Tofino Botanical Gardens Foundation, Lighthouse Trail, Multi Use Path (MUP), Community Children’s Centre and Tofino’s Community Garden.

In 2011, we celebrate our 9th year, and welcome wineries

from around BC with our west coast chefs, to join us in creating a gastronomical affair, June 2 – 5, 2011. Meet winemakers from the Okanagan, Kootenays, Vancouver Island and Gulf Islands. Featuring gourmet food made with love, using the finest ingredients from Vancouver Island, with local farmers and purveyors to discover, including Hilary’s Fine Cheese, Moonstruck Cheese, Natural Pastures Cheese, Outlandish Shellfish, Evening Cove Oysters, Medicine Farm and more.

Culminating FEAST! Tofino-Ucluelet, Food and Wine Week wraps up a four week long series of events, ending with the festival’s signature event, Grazing in the Gardens.

Visit www.tofinofoodandwinef-estival.com for more information on the festival and how to get your tickets!

Tofino Food & Wine Festival:Grazing In The Gardens

Kira Rogers

18

Arrgh Me Hearties!

The South Cowichan Chamber of Commerce

‘Culinary Treasure Hunt’ is not like just any other day of swilling ale and chasing wenches. Saturday May 14th will be a memory building sensory cornucopia of fun and

frivolity. Only one hundred registered Hunters will receive a treasure map leading to a variety of different farms, wineries, restaurants and food producers where they can visit with the owners, sample their wares, gather their precious nuggets and whatever other bounty they choose.

The day will begin at Mill Bay Centre where registered hunters pick up baskets and maps and head off on a culinary adventure in the uncharted foodie Mecca of South Cowichan. Find those hidden culinary treasure samples, gather information on locally grown and produced

Treasure Discovered in South Cowichanfoods, hold on to that valuable map and use it to stock your pantries with newly discovered local delights.

The day will culminate at Cobble Hill Fair Grounds where the Shawnigan Cobble Hill Farmers Institute & Agricultural Society will be holding the Culinary Treasure Hunters Picnic & BBQ. There will be a draw from the one hundred tickets for great prizes such as a Freezer of Local Food, a BBQ, dinners, day spa treatments and lots more. This event will be a celebration of the agricultural and culinary community and an opportunity for Hunters to share their

stories. It will be open to the public for a fee at the gate.

This is the first annual event to raise funds for a new Visitor Centre in South Cowichan. So mateys, sound the horn from the hilltop to call all culinary treasure hunters to their... steeds…ships... or whatever mode of transportation you like, and join in the fun!

These tickets will be hot so get yours fast!

For Information and Registration go to http://www.southcowichan-chamber.org/ or contact the South Cowichan Chamber of Commerce at 250 743 3566.

The concepts behind Ayurvedic Cooking are

really quite simple; include these six tastes in your meals, use fresh, local, organic, and sustainably sourced ingredi-ents and prepare the food with joy.

The 6 tastes are Sweet, Sour, Salty, Bitter, Pungent and Astringent. These tastes affect the physical being, bringing us balance and health.

Noticing what foods you are drawn to can indicate what you need most for balance;

all are necessary for optimum health. In Ayurveda, the tastes of the foods we eat affect the balance and physiological functioning of the body, the way food is grown, and prepared also affects us. Knowing where your food is coming from, who grows it, and having it freshly har-vested, brings so much more live energy for us to absorb on every level.

Food, grown and cooked with love and joy emits that energy into our being!

• Sweet - Cooling, and heavy. Soothing to the nerves, building tissues in the body. Fresh fruit, and grains are healthy ways to incorporate sweetness into your meals.

• Sour - Heating and moist. Cleanses the tissues allowing for absorption of vitamins and minerals. Lemons, limes, yogurt, and fermented foods are examples.

• Salty – Heating and moist. Increases flavor, and lubricates tissues, giving a spark of heat to increase digestion. Natural salts, and sea vegetables are healthy choices.

• Bitter- Cooling and drying. Detoxifies and lightens our tissues. Includes most vegetables, especially those that are dark, leafy and green, as well as herbs and spices.

• Pungent- Warming, moist, energizing, Stimulates digestion, and metabo-lism. Chili peppers, garlic, ginger, and spices –cumin, mustard seeds and asafetida are great examples.

• Astringent- Cooling, drying and airy. Helps the body absorb water, tighten tissues, and dry up fat. Found in dried beans, raw fruits, vegetables, herbs and spices.

Ayurvedic Cooking

Asrael is an Ayurvedic Practitioner & Healer living in Glenora. www.ananda-ayurveda.wordpress.com


368 – 2720 Mill Bay RoadMill Bay, BC V0R 2P1250-743-3566 (ph)250-743-5332 (fax)[email protected]

Culinary Treasure Hunt Saturday, May 14, 2011

A fun, tasty and educational event featuring 25+ farms, wineries, restaurants and

food producers in the region!

Draws for Great Prizes!

The event begins at the Mill Bay Centre at 10am and culminates with a Picnic/BBQ at the Cobble Hill Fairgrounds at 4:30pm.

$25 registration - limited to 100 ‘Hunters’Includes basket, treasure map

$25 registration - limited to 100 ‘Hunters’ Includes basket, treasure map and entry in the draw.

For more information & registration go to www.southcowichanchamber.org

Call 250-743-3566 or email [email protected]

The Cowichan Pasta Company was born from

a simple idea: Great pasta made from 100% Vancouver Island ingredients. Every single ingredient - from thewheat and eggs in the dough, to the beef, seafood, or cheese

filling - comes from Vancouver Island. Even the salt comes from the local waters.

Currently there are 5 delicious ravioliss to choose from: Dungeness Crab and Squash, Cowichan Bay Spot Prawn, Quist Farms Braised Beef, Hilary Cheese and Po-tato and Sol Farms Squash. Passionate about local food for over a decade, owner Matt Horn’s culinary experi-ence ranges from head chef at The Masthead Restaurant in

Local Pasta!

Aromatherapy Garden • Basil – sharpen concentration, relieve headaches or migraines, uplifting effect on mood, and is excellent addition when cooking. • Lavender – calming effect, soothing for headaches or migraines, can be used in teas or baking. • Mint – eases stress, relieves congestion, excellent digestive aid when used as a tea. • Chamomile – eases stress, relaxes, sleep aid when made into a tea. • Lemon Verbena – strengthens the nervous system, reduces fever, add the leaves to water for a digestive aid • Rosemary – digestive aid, relieve headaches, excellent addi-tion to any culinary dish

Aromatherapy gardening is all about the scent

of the plants. The scent can transport us through time to pleasant memories and dis-solve the stress. By custom-izing your own aromatherapy garden, memories can be awakened allowing our minds to let go of the haste of the day. The plants can be grown alongside a walking path in your yard or in a window box. Nurturing and cultivat-ing these plants will also bring you into direct contact with the scent - ultimately,

nourishing the body, mind and spirit. Designing your own garden provides multiple oppor-tunities to benefit from the healing properties associated with the plant. Access to fresh herbs allows for creativ-ity of blending to make your own sachets or to use in your cooking. When customizing your own aromatherapy garden – here are some examples of herbs to try.

Basically, just follow your nose!

Tracy Scheck is a Certified Foot Reflex-ologist, Aromatherapist and a Norwex Rep. who resides in Cowichan Bay.

Cowichan Bay to his current position as co-chef at Amuse Bistro in Shawnigan Lake.

You can find his pasta locally at Cowichan Bay Seafoods , Hilary’s Cheese Shop and at

the Cowichan Valley Meat Market.

For more information visit cowichanpasta.com.

20

The Forest is Speaking, Are you Listening?I am standing in the forest overlooking Sansum

Narrows. The sun emerges through the heavy clouds of our long liquid spring and I take a moment to observe the life around me. I see young chocolate lilies unfurling, barely discernable on the mossy carpet under my feet. I hear an eagle somewhere in the canopy above me, calling intensely. I breathe deeply of our ancient forest air.

As a boy growing up in Khowutzun territory, I inherited a strong relationship with the rainforest. I close my eyes and remember running between the old trees, wet moss tickling my toes, the scent of cedar and bal-sam filling my lungs. Little did I know how privileged I was. The ancient trees that were once in my backyard are now about an hour’s drive away.

Over the last 100 years, the ancient trees of our territory have been reduced to 0.1% of what they once were. For many people, this change is difficult to comprehend. So, I would like to tell you what my great-grandfather’s Khowutzun ‘Warm Land‘ was like. It was a place where the people of the land lived so close to the river, their houses were on stilts. My great grandfather, Upil, was able to walk out his front door, step into his canoe, and fish for his supper every day of his life until the age of 90. This was possible because our ancient forests fed our rivers, which fed our salmon, which then fed our people. The stories of his life are still told today by his grand-daughter at our family’s kitchen

table. For the Cowichan people, our collective memory reminds us of how much has been lost. So it is our duty to protect what is left.

I ask you to make time to breathe deeply of the forest this spring and enjoy the life the forest gives us. On May 25th, 2011, Wilderness International, Canada will be hosting the 2nd ‘Walk for the Wild’ Fundraiser at the Cowichan Sportsplex from 9am to 1pm. Everyone is welcome and donations are greatly appreciated. 50% of proceeds from the ‘Walk’ will go toward the purchase of 128 acres of land on Sansum Point. The other 50% will go to support environmental

education for young people in our community. We also wish to acknowledge the hard work of our partners in this initiative, the Cowichan Valley Regional District, the Cowichan Land Trust and The Land Conser-vancy. We are also still seeking community sponsorships for

this event.

Please contact Hwiemtun Fred Roland for more information at 250-710-5384 or [email protected].

Providing professional, eco friendly cleaning services for residential and commercial properties.

250 929 8381 www.cleanchoicecleaners.com

Licensed - Insured - Bonded

Giving you back the luxury of time and a naturally clean home to enjoy it in!

Gift certifi cates available - great gift for Mother’s Day!

Life in the Cowichan Valleywww.cowichandale.com

Image by Gerald Jim

By Hwiemtun and Heather, a couple of regular valley folk who love the forest.


This winter I puzzled over which tomatoes to grow.

Last summer was short, with a late spring and a sodden September: our 600 plants rotted within 48 hours, with most of the tomatoes still green. Word from the fields is that this will be another short summer. After this cool spring our daffodils flowered three weeks later than last year. So to my fellow tomato gardeners I offer this advice: plant some glorious, juicy, long-maturing beefsteak vari-eties out of hope, but rely on smaller sized, cold-weather tolerant, disease resistant varieties as a staple this year. If the weather surprises us with a glorious hot, long summer (ah, 2009), it will be a welcome surprise. With this strategy in mind

I took full advantage of the cherry tomato section of the seed catalogues this winter, selecting delectable heirlooms and the latest, greatest hybrids, trying to hedge my tomato bets against an uncertain season. Tip to prevent transplant shock:It might seem easiest to dig a hole and stick your tomato plant in it, but if you do this you risk exposing the plant to the chillier soil underneath that sun-warmed top layer. Tomato plants may turn blue/purple-ish as a result — a sign of transplant shock. They will take longer to recover, which may affect the time or quality of your tomato harvest. Most cherry tomatoes are vines, so here’s a quick tip on transplanting vining

On The Farm

(“indeterminate”) tomato plants: lie each tomato in its place horizontally on the garden bed, then cover the rootball with soil from the warm top layer of the garden bed surrounding it. Carefully pat down the dirt to ensure plant/soil contact, then water the root area thoroughly. The

tomato plant will turn up toward the sun. Now that we’re prepared for the worst, let’s hope we’re all harvesting beefsteaks in September.

Heather Walker and Brock McLeod own and operate Makaria Farm Heather is a writer, editor and passionate seed starter. www.makariafarm.com

Image Heather Walker

Inspiration Among The Empty Tuna Cans

Taped to our fridge is a 10 dollar bill. It’s an ordinary

sample of Canadian currency serving as an extraordinary reminder.It was given to us by the most self-less, community-minded volunteer we’ve ever met; a person who has given so much

she need never give again.Yet she gave it us. From her own pocket.

In 2007 when we started this recycling service, we ap-proached the Cowichan Valley Basket Society and asked Betty Anne Devitt — the tireless

volunteer who for more than two decades has been keeping the local hungry folks fed — if we could help out by taking away her recycling. It was a tiny gesture meant to lighten a seemingly overwhelming load.

Betty Anne, who has given and given of herself since 1988 and not asked for a thing in return, was so thankful and supportive she immediately said yes, and made it a habit of thanking us every Thursday for taking the material. For more than three years we’ve hauled away hun-dreds of tuna tins, mayonnaise jars and hot chocolate canisters that Betty Anne and her team emptied serving two meals a

day to hungry people.And on that first Christmas, despite our great protestations, Betty Anne made us leave with a 10 dollar bill from her own pocket to show her gratitude. It’s taped to our fridge — a constant reminder of the deep and pure goodness (nah, Great-ness) that exists in people.

If we ever feel as though we have nothing left to give, we can always turn to the $10.And for that inspiration, Betty Anne, we thank you.Betty Anne retired on April 18.

Aaron Bichard co-owner of Cowichan Recyclists an ecologically sustainable and responsible compa-ny helping businesses reduce their impact on the environment.

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For full design/build service, give us a call

250.746.5372 • [email protected] • www.davidcoulsondesign.com

If you are looking to take ef-ficiency and ‘going green’ to

the next level, what better way to do it than by using the trees on your own property to build your house? This is exactly what one couple had in mind when they hired lo-cal design/builder David Coulson to build their custom home in the Cowichan Valley. Coulson says that Douglas firs from the 5-acre property ac-counted for approximately 75% of the building materials for the house. Where was the wood used? Where wasn’t it used is the

easier question to answer. Those homegrown Douglas firs sup-plied all of the timber work: 3500 sq. ft. of exterior soffit over-hangs, decorative fencing, a rear pergola, and all siding to both the house and four-bay garage and guest suite. Interior details include custom wall panelling, railings, interior trim, flooring, and floor to ceiling library shelv-ing. “One detail that stands out in the design is the use of custom-made posts and beams, both for structural support and aesthet-ics,” explains Coulson. His team milled the wood into extraordi-nary lengths, with some of the 68 posts and beams, as large as 8’’x18’’x 24 feet! “With conve-nient access to the raw building materials, we were able to have

it milled, dried, and checked early at a local facility (within 2 miles!) and ready to go with no damage and minimal environ-mental impact from transport.” Kind of like a 100-mile diet for home construction.

You’re thinking the cost of such a project might prohibit the aver-age homeowner from trying this with their own trees? Good news: “The owners saved about 75 cents on the dollar for all of these materials,” explains Coulson. “It’s important to note that these were trees they had intended to clear anyway, to allow for better views and to gain more sun expo-sure for their garden.” In addition to recycling the Douglas firs, the house has rain chains feeding all nearby garden

beds and uses a ground-source geo-exchange heating and cool-ing system. The combination of local materials, green technology, and the simple practice of rain-water recycling and good water management make it fit for 21st-century green living standards. This project was recognized with Honourable Mention for Structure and Planning in the 2010 North Cowichan Planning Awards, and noted for its “wow factor” by Mayor Tom Walker.

Welcome To My Tree House


For full design/build service, give us a call

250.746.5372 • [email protected] • www.davidcoulsondesign.com

African-rooted community music... for everyone!

Listen Globally, Play Locally.

250-737-1331 www.bopoma.org

Call or email to register: 737-1331 or [email protected]

•Classes • Performances

We live in a web of sound. The beat of our mothers’

hearts awaken us, and we simply vibrate for the rest of our lives to the sounds around us. This soundscape, and our universal pull to it, sparks Cowichan Valley musician and artist Massimo Pintus.

If you haven’t met Pintus and his one-of-a-kind instruments and artworks, here’s your chance. He will be showing new works at El Centro Cafe and Tasting Room this May in downtown Duncan.

Massimo is a Sardinian import by way of England and Sweden. A guitarist, music and woodwork-ing teacher he is convinced that the power of sound can heal and connect us. Add to the show a skilled and imaginative approach to metalwork and woodwork, and you’ve got a visual, tactile and musical experience entitled Touch the Sound.

El Centro offers organic local

Touch The SoundMassimo PintusEl Centro Cafe150 Craig St., DuncanOpening May 7th 5:30pmShow runs May 4 - 28250 701 0978

food served in an urbane, stylish room. The show will feature works in copper, iron, brass, and various local woods. Some pieces will be easily recogniz-able, like tamtams (a type of gong) and hanging tubular bells. Others, like “Yin-Yang” and “Tao”, are original sculptures that play with different metals, shapes, and musical tones to create statements - or perhaps they would be questions - in sound.

Pintus’ process of forging and tuning these works is a medita-tion. Having learned that “what-ever you put into the metal with your forging hammer, the piece will become that”, he became convinced that “if I have a wish for healing that I consciously hold while I am working with the metal, then YES, the piece

will emit that intention as it is used.” That said, the making is just half the story. Massimo emphasizes that only in their playing can his pieces be of service, in an individual meditative way or for a group playing together. At a recent gathering he proved this point. He showed up with a handful of iron bell plates and the social circle morphed into a musical conversation.

The title, “Touch The Sound” was inspired by a 2004 documen-tary which follows nearly-deaf percussionist Evelyn Glennie. Since the film shares Pintus’ pas-sion for “social music”, a screen-ing is planned on opening night at 8:30pm to encourage people to play with Massimo’s instruments themselves. The sound sculptures will be played during the recep-

Chantell Foss is a Cowichan Valley-o-phile who writes on demand of her conscience and the odd freelance client.

tion and Massimo invites the community to play/sound them as often as they wish to - during the installation at El Centro.

Touch The Sound opens with a dinner and drinks reception on May 7th. Show runs to May 28th.

Massimo’s hand forged instruments are made by heating the metals in his home studio forge fire (see left) and hammering each piece into tune. A

lengthy task that goes back and forth many times until it is just right.

Image of Massimo Pintus taken by Cari Burdett; Top Iron and Copper Glocken-spiels by Massimo Pintus Gaia tone in-struments Below; Forge Fire by Massimo Pintus Gaia tone instruments

24

it became a fabulous conversa-tion piece. For the next three years I was a complete “closet” painter. A few years later, inspired by my surroundings in Cowichan Bay, I painted branches of a blossoming tree in a panel series. Proud of the series, I decided to announce my new passion on Facebook with a photo. That’s when it all started. I had never actually thought of selling my art until my friends began placing bids! The piece sold for $100 - what an amazing feeling!”

Devon has now sold over 110 pieces, most of them off of Facebook. Her work has been displayed in local coffee shops, restaurants, and businesses and she has generously donated artworks for local auctions and charities. “I am blessed with collectors and commissions stretching from around BC, Alberta and Ontario and as far away as Australia. My Facebook fan page “STROKES” has attracted admirers from all over the world. I have opened my artistic mind on canvas to the world and I am loving every minute of it”.

Devon’s work is on view from May 2 at Serious Coffee, C-2490 Trans-Canada Hwy, Mill Bay.

Devon GilllotOn View from May 2Serious Coffee C-2490 Trans-Canada Hwy, Mill Bay STROKES by Devon Gillott on Facebook

Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.

Scott Adams, US Cartoonist; The Dilbert Principle’

Painter Devon Gillott is an artist

who gets to live her creative dreams. Currently working from a private home studio in the Cowichan Valley she paints in oils using bright colours creating textures “you can sink your teeth into”. Inspired by organic westcoast scenery trees, flowers, drag-onflies... Devon experiments

with a variety of surfaces, from traditional canvas to recycled window frames. “My technique is self taught and evolves with every brush stroke all wrapped in a hint of imagination.”

Devon first picked up a brush in 2005. “I painted a piece titled “The Passion of Peppers” using acrylics for my brother’s 30th birthday. He loved and placed it in his kitchen where

functional & sculptural ceramics • Tofi no

Specializing in one-of-a-kind pottery, unique tiles, and contemporary clay sculpture, Daniela can be found creating and selling her wares in Tofi no. Available for teaching workshop retreats and private classes. Drop-in for a visit to her studio nestled in the lush coastal rainforest.

for studio appointments • www.danielapetosa.com • [email protected] • 250 266 0056

Talking Arts • Devon Gillot


Several parents have mentioned lately how ‘really into tea’ their children are. From the Victoria Tea Festival to some of the local cafés there seems to be a new buzz among the youth around dis-covering and sharing the tea ‘thing’. Tea parties are a new trend here for young people to get together. Yes… seriously. This is a very positive trend that we look forward to help-ing grow.

As the interest in drinking tea continues to grow, we are also excited about our experiment to actually be growing tea here in the Cowichan Valley. The community support and interest in our adventure has been wonderful and we are very grateful to be able to share our passion.

The tea we planted last year in May- despite a very long winter, has successfully started budding and new growth is appearing!

Some plants, of course have done better than others but this is all part of the learn-ing process. We abandoned the attempt to protect them through the toughest part of the winter and decided that if this is going to work for real

it had to happen as naturally as possible. Creating hardier plants will ensure the long-term possibility of making Cowichan tea a reality.

We salute all the farmers and gardeners, the food producers, grape growers and wine makers, promoters and supporters of all the amazing initiatives happening in the region. It is great to share and be a part of everyone’s pas-sion for a growing and lively Cowichan Valley.

“It’s kind of fun to do the impossible.” --- Walt Disney

functional & sculptural ceramics • Tofi no

Specializing in one-of-a-kind pottery, unique tiles, and contemporary clay sculpture, Daniela can be found creating and selling her wares in Tofi no. Available for teaching workshop retreats and private classes. Drop-in for a visit to her studio nestled in the lush coastal rainforest.

for studio appointments • www.danielapetosa.com • [email protected] • 250 266 0056

Victor Vesely is a tea farmer and purveyor of fine and fun organic teas. www.teafarm.ca

Taste of Tea

Budding tea plants at Teafarm Photo by Victor Vesely

26

27th Annual Fired Up! Contemporary Works in Clay Exhibition4401 William Head Road Metchosin May 27 - 29, 10am - 4pmGala Opening reception: Thurs May 26 6 to 9pm

The 27th annual “Fired Up! Contemporary Works in Clay exhibition will take place in Metchosin the last weekend in May, and for the first time in its history artists from across Canada have been invited to take part as guest exhibitors.

The eleven Fired Up! members each have their own style, but collectively is it different from the work of their eleven guests from east of the Rockies?

Long-time Fired Up! mem-ber and 2010 B.C. Creative Achievement Award recipient Cathi Jefferson is inspired by the beauty of nature surround-ing her studio on the Cowichan River. The presence of the rain-forest is evident in her distinc-tively west coast functional art pottery that glows with a quiet warmth that invites contempla-tion.

Fired Up! 2011 will celebrate Canadian contemporary ce-ramic diversity, bringing 22 of the country’s top professionals together in this one exhibition.

Salt Spring Island Potters Guild Once - A - Year Show and SaleMay 6,7 and 8th114 Rainbow RoadGanges, Salt Spring Islandsaltspringpottersguild.com

In response to overwhelm-ing demand from last year’s show, this year the Salt Spring Potters Guild is expanding its once-a-year sale to a full weekend.

The show opens on Friday May 6, from 5-8pm. Join us to meet the artists, enjoy Salt Spring wine and sample glori-ous food. The show continues all day Saturday and Sunday, from 10am to 4pm. You will experience exciting sculpture, decorative and functional pot-tery from Salt Spring island’s best known and emerging new potters.

Our feature artist, Margit Nelleman, is known for her organic, hand-built ceramic pieces. Inspired by the recur-ring lines of nature, Margit exposes and accentuates the colour of clay through delicate oxides and minimalist glazes.

To see more of Margit’s work check out her website at:http://www.margitnellemann.com/


c r a f tHave you heard of the 10,000 rule? Psychologist Anders Ericsson, an expert on expertise, has suggested that it takes approximately 10,000 hours of deliberate practice to master something. To break it downfurther, if you spent 8 hours a day for all the business days in a calendar year, it would take about 4.8 years to master your chosen something. That’s a lot of time!

Humans have an unprecedented ability to focus our attention on whatever engages us--far beyond what we need to survive. I’m sure some of the first cave art must have been hunters bored with the wait--we don’t like to be unoccupied. Some people focus on veryesoteric, detailed, or specific areas. This is how we have an understanding of quantum physics (well, some people do) and deep ocean life. And of course, we have an amazing wealth of music, art, and craft.

Some individuals are born with exceptional intellectual ability, creativity, and originality. They achieve unprecedented insight in whatever their chosen endeavour. These individuals we call geniuses. The rest of us, however, need to put in those 10,000 hours. I have sat down a few times with the intention of learning amusical instrument. I’ve not had the discipline to stick with it long enough (like high school French) and before long it gets pushed aside. I did, however, stick with woodworking. I loved everything about it: the technical knowledge, hand skill, creativity, thematerial. I have had people look at things that I’ve made and say, “I could never do that”, but it’s not true. Few of us are great when we start something new. I do understand the sentiment though; I feel that way when I look at the amazing work my friends create. It takes patience, a lot of practice, and--of course--passion. Ten-thousand hours: not so long when you’re doing something you love.

www.cowichanvalleyartisans.comCVA Brochures available at Excellent Frameworks and Experience Cycling in Duncan.

Vancouver Islander, Gary Cochrane has spent the

majority of his life in the Cowichan Valley. “I have been afflicted by the incredible desire to create my whole adult life.” he confesses. “Career-wise I haveworked as a carpenter and cabinet maker by trade and an artist by passion.” Gary’s creative repertoire spans many fields including: designing houseplans, furniture design and the odd chainsaw carving every few years.

“My overwhelming need to create has, at times, overruledcommon-sense, and I have completed projects for little or no financial reward just to feed the affliction-hence the starving artist. says Gary “Carpentry became a means of making ends meet, but never satisfied my desire to create. A few years back when carpentry work was slow I got out the chain saw and started carving just for fun.”

With encouragement from his wife, family and friends, he

The Woodmeisterwww.thewoodmeister.comShowing at Imagine That! 251 Craig Street, DuncanOn display May 2 -31

began carving steadily for the past six months.

All of Gary’s carving projects are composed of western red cedar, considered by many to be the most beautiful wood on the planet. His entire wood supplycomes from salvaged wood with some of the pieces constructed with wood from 300-400 year old, old growth trees. In addition he has recycled a number ofhis favourite pieces from firewood or woodchip piles.

“It starts with a vision in my mind and is then brought to life. A favourite saying aroundour home is “where will your imagination take you today?”

He hopes you will enjoy the display as much as he enjoyed creating it.

Sandra designs and builds one of a kind furniture with her partner Joe.gelinascarr.com

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New Classes

for Spring

2011!

Doubt, A ParableBy John Patrick ShanleyA Mercury Players ProductionDirected by Michelle TremblayMay 6, 7, 12, 13, 15 8pmMay 8th 2pmMercury Theatre331 Brae Street, DuncanTickets - Gallowglass Books

Working with the Mercury Players, local director Michelle Tremblay presents her thesis production Doubt: A Parable to the Cowichan Valley this May. “This play is entertaining but it goes beyond entertainment, it invites the au-dience to reflect, to think about who we are, our actions, and how we conduct ourselves in our community, in our society” says Tremblay.

The play takes place in a Roman Catholic school in the fall of 1964. With a plot that revolves around 3 main characters, Sister Aloysius the mistrusting school principal with a conservative view on education, faith and life; Sister James a young nun bursting with enthusiasm and love for her students and Father Flynn the friend-to-all newcomer recently appointed to the par-ish. The action, well imbedded in the dialogue, soon reveals the essence of the conflict in the play: Sister Aloysius’s ac-cusation against Father Flynn for suspicious behaviour with Donald Muller (the only black student in the school).

The playwright , (John Patrick Shanley) looks at the issue of Doubt versus certainty in our Society. Where lies the truth? This one act play, presented as a parable is an extraordinary piece of theatre that succeeds in presenting a story without forcing a moral lesson, though at the same time, asks the au-dience to look beyond the plot. Though presented as a one act play, the author suggests that Act 2 lies in the discussion that is inspired afterwards.

Image Corrina Cornforth

Superior Nun played by Maggie Sullivan, Father FLynn played by Micheal Therides

Steel MagnoliasOn now to June 4thVarious ShowtimesChemainus Theatre Festival1 800 565 7738chemainustheatrefestival.ca

If you have never attended dinner and a show at the Chemainus Theatre Festival - it is time you booked your seats! The Playbill Dining Room offers impeccable 5 star service, a truly talented pianist, accompanied with a great wine list and delicious food. To complement the show, Chef Stephen Hewitt’s menu emits the flare and charm of a perfect southern lady. Start with some sweet corn chowder before sampling fresh spring salads, cajun catfish, magnolia blossoms, juicy carved ham and much much more!

After your dinner parlay into the cozy theatre for a great per-formance of Robert Harling’s, Steel Magnolias. Setting the stage is a bright, engaging and intimate set, designed by Drew Facey. His well thought out setwith careful attention to bold detail was a perfect backdrop for this show.

The energetic performances of the cast of Steel Magnolia’s will leave you truly speechless. These ladiesdid not skip a beat. An outstanding performance by actress Dolores Drake who seems to have been born to play Truvy. I’d challenge anyone to set her next to a true southern belle. Drake’s enter-taining performance was chock full of comedy, charisma and style. The facial expressions of her salon counterpart, Annelle played by Sarah Carle´ were hilarious and with the pacing, communicated exactly what was intended with the audience before dialogue resumed on stage. These expressions were cleverly choreographed and well executed.

The well-known and highly successful 1989 film, Steel Magnolias, is based on playwright, Robert Harling’s, 1987 off-Broadway play. Harling wrote the play to deal with his feelings after the passing of his closest friend and younger sister, Susan Harling Robinson, a diabetic. This ‘coping method’ began as a short story and evolved into this heartwarming full length play.


Recently emigrated from the UK, the Warne family welcome you to create at The Crafty Cuppa in Chemainus, a drop in co operative ceramics studio ready for budding art-ists of all ages.

“Immediately aware of the strong following for creative arts as well as fine coffee, the idea started when we visited a ceramics cafe back in England. We all had such a great family time and the children still use the plates they created.” says owner

Simon Warne. A one-off studio fee of $2/day gives the visitor use of paints and tools to decorate their choice of pre-fired ceramic bisque. Options range from pots, vases and picture frames to treasure boxes, figurines and even designer tableware sets. When the decorating is done, the Warnes will glaze and fire the finished artwork ready for you to collect. Available clay projects start from $2.49.

The Crafty Cuppa is perfect for birthdays, social club meetings and pre booked groups; any excuse for a get-together. Gift certificates available. The studio will be open for Mother’s Day from 10am - 5pm, a perfect way for both mother and child to enjoy a special day.

The Crafty CuppaWillow Street, ChemainusOpen 10am to 6pm Tuesday to Saturday (until 7pm on Fridays) and evenings by appointment.250 324 3338

Prints are all the rage right now and a great way to liven up your home. Choose from printed curtains, pillows, bed-ding, upholstery or wallpa-per. Even small accents like placemats, tablecloths and shower curtains can really update the look of a room for

Want to Freshen up your Home for Spring? spring, when they are made from geometric or floral prints. Skinny stripes (called pyjama dressing) and animal prints are also popular. Just be careful not to overdo these prints in one room – pick one style that you like, use it on one major piece, or on a few different smaller pieces.

The colours that are popular this year range from light pastels (spa blue, soft grey and sand) to bright pinks and oranges, lime green and

turquoise. These playful colours can freshen up your décor instantly. Another way to bring that warm weather feeling into your home is with white. Change some of your accessories from winter to white vases, pillows, sheer curtains, candles and dishes. They will instantly make the room feel lighter.

Nikki MacCallum IDDP, (Interior Design and Decorat-ing Professional) is the owner of NikkiDesigns, a company that makes custom home decor products, specializing in organic fabrics www.nikkidesigns.ca

Alyssa decorates a pre-bisqued tile afterschool.Tile will be ready for pick up with plenty of time to wrap before Mother’s Day.

Robert Allan Fabrics

30

• Tea Tree Oil is probably the most effective as it works on a broad spectrum of fungi. It does have a very strong odor that lasts a few days and it’s expensive but a little goes a long way. Mix 2 tsps tea tree oil with 500 mls of water in a spray bottle, spray on effected area, do not rinse.

• Grapefruit Seed Extract is also very effective without the odor. Mix 20 drops of grapefruit seed extract with 500 mls water, spray on effected area, do not rinse.

• White Vinegar works on most types of mold and mildew when used undiluted. It also has a strong odor that lasts a few hours, but you can add a few drops of your favorite essential oil to help with the scent.

16th Annual Maple Bay Marina Wooden Boat Celebration6145 Genoa Bay RoadMay 20, 21 and 22250 746 8482

Maple Bay Marina is proud to host the 16th

Annual Maple Bay Marina Wooden Boat Celebration “Part of the joy of the event is to offer wooden boat owners

an opportunity to spend time on their boats and meet like-minded people. We hold wooden boats close to our hearts because they anchor us to our maritime heritage and we know the hard work that goes into keeping them afloat.” says organizer Carol Messier

Annual participants include

boat owners from the Monk Wooden Boat Club, Cowichan Bay Wooden Boat Society and Ladysmith Maritime Society. The event attracts boat owners not only from across the Island, but as far away as Washington State.“One person I am excited to see back this year is Ted Gaiger. He will be on his boat with his knots and merchandise. I purchased a beautiful mirror from him a couple of years ago that has knot work surrounding the mirror.” says Carol.

The general public are encouraged to visit the Marina, vote for their favou-rite and join the festivities on Saturday, May 21st and Sunday, May 22nd. There will be onshore displays, vendors and live music in the afternoons. Come walk the docks and check out all the beautiful boats.

This year’s poster boat is the gorgeous Seeker of Truth. She was built in approxi-mately 1913 in Norway and arrived in Canada in about 1951. The vessel was originally a fish boat and tug and is still registered as a tug today.

Interested in participating? All wooden boats and other marine craft owners are welcome to participate. For more info call 250 746 8482. Wood boat owners receive a special moorage rate for the weekend. Participants also enjoy “doughnuts on the dock” in the mornings and are invited to the Sunday awards party catered with appetizers and wine.

Image Carol Messier


Always wear a mask and wear gloves when cleaning up mold and mildew. Depending on the type of surface, you may want to consider cleaning with a strong mix of a concentrated citrus cleaner first to remove the surface mold and then spray with one of the above treatment options to kill and prohibit any further growth.

You will most likely see or smell any mold or mildew problems, but if you are un-certain hardware stores carry home test kits that are easy to use and usually can be mailed into the supplier for labora-tory verification.

Green Living: Natural Mold & Mildew Solutions

While mold and mildew spores are always present in the air and on surfaces, it’s only when they get out of

control that they become a problem. Dampness, darkness, and lack of air circulation are the primary causes. At the end of a damp winter season it’s common to find mold or mildew in places that have been closed up, window tracks, potting sheds, camping equipment for example.

There are many health problems related to prolonged exposure to mold and mildew and of course prevention is key. Use a dehumidifier in damp areas, dry out or replace water damaged areas immediately, keep a light on in attics or basements, clean out left-overs from the refrigerator regularly and remove fallen leaves and decaying plants from around the house.

If you discover mold or mildew there are some great natural ways to effectively deal with it.

Imagine our last major food crisis during the second

World War. This is when the Victory Garden Movement began. People knew how to grow food, so they took control of their lives and started working together as a community…single parts that made life whole. Now, imagine being a farmer named Lynn Wytenbroek. You wake up in the morning and feed your sheep, turkeys and hens. You tend to your gardens with a firm truth that every bead of dripping sweat only proves your willpower to succeed.

You’re dedicated to the fun-damental purpose of growing your own food and to teach-ing others how to grow their own food, and how to live more sustainably too. You’ve made your farm into an inspi-rational space for educational workshops and seminars such as: organic permaculture gardening and design, chicken rearing, food forests, man-dala garden building, and cob structures to name a few. You wholeheartedly believe that, “Now is the time to take back control of our food system, for nothing is more important than people learning to grow their own food and working together as a community”.

Your heroes are local farm-ers like Heather and Brock of Makaria Farm. You are known throughout the com-munity as an English teacher and small scale farmer, but you are also a volunteer radio host on CHLY 101.7. You’ve spent the last 25 years sharing your knowledge, passion and time to help others live more connectedly and sustainably with the land. There is a true optimism about you because you’re a proactive thinker and a DOer. You promote envi-ronmental and food security issues as far and wide as you can because you believe we can all make positive changes if we work together. Although you may not know Lynn, she is a local green food hero because she is out there, everyday, trying to promote and educate people on the importance of tak-ing back control of our food system by working together. Currently she is also writing a book about the global food crisis complete with solutions. For more info about Lynn and Mossy Banks Farm, please visit www.earthenbuilt.comTracey Paleczka,

local mompreneur and owner/operator Clean Choice Eco-Friendly Cleaning Services www.cleanchoiceclean-ers.com

Amanda Reimer is a writer for the Cowichan Green Community.www.cowichangreen-community.org

• Tea Tree Oil is probably the most effective as it works on a broad spectrum of fungi. It does have a very strong odor that lasts a few days and it’s expensive but a little goes a long way. Mix 2 tsps tea tree oil with 500 mls of water in a spray bottle, spray on effected area, do not rinse.

• Grapefruit Seed Extract is also very effective without the odor. Mix 20 drops of grapefruit seed extract with 500 mls water, spray on effected area, do not rinse.

• White Vinegar works on most types of mold and mildew when used undiluted. It also has a strong odor that lasts a few hours, but you can add a few drops of your favorite essential oil to help with the scent.

Green Hero: Lynn Wytenbroek

Image fletcherfoto.caLynn with Brock of Makaria Farm

32

Kundalini Yoga ClassesVictoria, Cowichan Valley, Nanaimo, Denman Island

250-597-8849 [email protected] or http://kundalinicowichan.shawwebspace.ca

Cut the Bloomin’ Broom!We are all too familiar

with the bright yellow flowers of Scotch broom, the shrub that lines our highways and invades any open spaces. Scotch broom is an aggressive non-native plant that takes over and strangles the gentler native plants, creating dense broom thickets. Invasive spe-cies are the second greatest threat to bio-diversity globally,

second only to development. So, invasive species are a seri-ous issue!

Broom spreads rapidly & densely, chokes out native species. Foraging animals cannot eat it, as it is toxic to animals and soil. Broom takes over fields and pastures, and can even prevent reforestation. It is a fire hazard and causes

Joannne Sales direc-tor of Broombusters Invasive Plant Society. is also a writer, health practitioner and organic blueberry farmer living

near Qualicum Beach. www.broombus-ters.org.

serious allergic reactions. The 10,000 seeds of a single broom plant can live in the soil for 80 years! Not too many decades ago, even good citizens threw trash out car windows! Now, we all pick up litter. The same consciousness shift has to hap-pen with Scotch broom. We all need to take responsibility to stop the spread.

Here’s how: In April and May, when broom is in bloom, cut the plant at ground level, with loppers. Cut broom will die in the dry heat of summer. You don’t need to pull out the roots if cut in the spring, as pulling disturbs the soil, invit-ing a whole new generation of broom seedlings. Cut, and let grass, native plants and trees take over. Don’t mow. Pull out very young broom. Honest – it works!Don’t let any yellow flowers go to seed, on your property or

along the roads!

Broombusters is a grassroots organization working from Nanaimo north to Courtenay having success with this strategy - “Cut Broom in Bloom!” We hope our website has ideas for your community. www.broombusters.org


Ajay Oppelaar is VP of the Mill Bay Garden Club. For club membership information or other questions contact him at [email protected].

Helpful Garden

John is the owner of Lush Eco Lawns, an organic lawn care company serving the Valley through Parksville.

Rhodo Roundup

New House, Bad Lawn?This past week I consulted

with dozens of concerned residents living in new subdivi-sions whose previously lush lawns are now yellow covered mats. They tell me that last year when the sod was laid they had a beautiful, green carpet- what went wrong? Perhaps they forget to lime or fertilize, they wonder. This is where I have to deliver the bad news- no amount of lime, fertilizer (or Moss killer for that matter) could have prevented this inevitability. Ten times out of ten these lawns were doomed from the beginning.

Buying a new home is ex-tremely costly, so often budgets get tightened up when it comes to lawn installation. Rocky, clay yards are covered with an inch or two of sand (or nothing at all) and laid with sod or sprinkled with generic seed. Everything seems to go well for the first season, but it’s in

Late spring is one of the most anticipated times

of the year for gardeners and flower lovers. Daffodils, tulips, hyacinth are all in bloom. Spring flowering shrubs are doing their thing too, especially rhododendrons. These garden mainstays show their full glory between late March and early June, depend-ing on the variety.

The Cowichan Valley is ideal for rhododendrons. Plenty of moisture, moderate tempera-tures, and tall trees help provide conditions which rhodos love.

These evergreen deer proof shrubs are fairly low main-tenance and provide year round interest and outrageous displays of flowers.

Rhodos love moisture and acidic soil. They need ample water in summer and fall, but for most gardens, winter and spring are wet enough to forgo additional irrigation.A large and shallow root system of hair like roots allows for absorption of water without having to soak the plants heavily. These tiny roots need to be kept covered with an acidic mulch like shredded bark or fish compost. Several times a year it’s a good idea to cover the drip line

(which is the diameter of the shrub above ground) with an inch of fine mulch. Too coarse of a mulch won’t break down and offers no real benefit to the plant.

Fertilizing and exposure to light are keys to having loads of blooms on rhodos. Feed plants several weeks before they bloom and again after flowers have faded and new growth begins. Use a prepared formula for rhodos or look online for one of the many fertilizer recipes. A tablespoon of Epson salts sprinkled around the root ball is also beneficial.

While a protected shady spot is terrific for the foliage, more sunlight causes more blooms. Rhodo aficionados keep large trees limed at 12 or 14 feet to bring more light to rhodo beds.

Once flowers have faded and new growth begins, deadhead your shrubs. At the base of each truss of flowers is an obvious collar: break the stems off here. This allows the plant to put it’s energy into growth rather then seed production and ensures a big show again next year!

the grass’ second or third year of life that I get a call from a justifiably confused and frus-trated resident asking for help. Most lawn issues begin and end in the soil. Grass can only grow healthy on a bed of soil rich in organic matter, not bar-ren land that just happened to be there. Unless an investment is made when the sod is laid or the seed is sown, the lawn will forever be on the weed, moss, disease cycle.

So, what can be done for our concerned residents? At this point they have 2 choices. Rip out their lawns, bring in Super soil and start over, or spend the next 2 years gradually nursing their sick lawns back to health. Both approaches will work just fine but could have been avoid-ed. One resident commented to me “If only I knew”.

I have mentioned in previous reports the effects of cold

water and how it can effect the aquatic life (insects) and how the hatches effect the fish. This year the waters have been 4 - 5 degrees lower than last, causing a huge impact on our spring trout fishing. As the temperature dropped, so did our catches.

Catches of trout in the Co-wichan River this spring are down by approximately 60%. River anglers having difficul-ties catching trout in the Cow-ichan should be patient. It will warm up.

What’s next? Fishing for trout in the Cowichan River should

improve once we receive some warmer weather. Our local lakes have fished very well this spring and should continue to fish well for trout. Bass anglers can expect the bass to be on the move to shallower waters over the next few months which will make them more accessible.

For those who have ventured out onto the ocean, there have been some great catches of Chinooks along the islands of our inside waters. This should continue and improve as we move closer to summer.

South Island Fishing Report

This report was pro-vided by local fishing guide; Kenzie Cuthbertwww.cowichanriverwil-dernesslodge.com

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Spacial Dynamicswith Jaimen McMillanMay 13 $504:30pm - 7:30pmIsland Savings Centre2687 James St, DuncanFor Info 250 743 7253www.spacialdynamics.com

Spacial Dynamics®, is a lively movement impulse that has been developed and taught for over 25 years, by Olympic level athlete, Jaimen McMillan. It is the study and enhancement of the relation-ship between the human being and space through various movement techniques and activities. Students learn to experience the space around them as an alive and vibrant medium which is just as important to their movement as the physical body itself. By becoming conscious of this space and the dynamic forces of the movements within it, the physical body learns to follow these movements, to ease into them.When the body moves into a dynamic space that has already been created for it, the movement itself can be performed with less effort, greater effect, enhanced men-tal clarity, and less strain upon the body. The principles of Spacial Dynamics can be applied to all aspects of life, from posture and daily functional activities to world class athletic perfor-mance.

Another World Is Possible Open Mic Poetry EventMay 21 7pmEl Centro Cafe150 Craig St., Duncan250 701 [email protected]

We are living in quickly changing times. Species are disappearing quicker than the human mind can make sense of it and a federal election just came and went in the blink of an eye. Yet we are often para-lyzed, unable to respond to the ever-increasing urgency for social change. Another world is possible and every one of us holds within our hearts and minds the wisdom that is needed to guide our com-munity into a brighter future. We have to start releasing our visions, plans and hopes for a future in which peace and understanding prevail over fear and judgment right now! It is only through coming to-gether in collaboration that we become the change we wish to see in the world. It takes courage to step into this role, but when we do, we become a guiding light for others who are also trying to imagine the possibilities of a better world. You have to say it to create it, so join us in nurturing a cul-ture of change through the art of spoken word. Poetry, music, storytelling, spoken word, and other forms of verbal expres-sion are welcome.


Island made, handcrafted cedar furniture that delivers affordable luxury.

For more info call 250-338-1074 or visit www.bloomfi eldfl ats.ca

Sitting is believing - Please be seated!

Home of the “Westcoast” chair – the ergonomic choice!

See us at Vancouver Island Paddlefest May 14th & 15th in Ladysmith!

Transfer Beach, LadysmithMay 14 & 15www.paddlefest.bc.ca

Transfer Beach Ladysmith is the setting for this year’s annual Vancouver Island Paddlefest. On-site is a free tradeshow, workshops led by the industry’s top profession-als, boat trials, guided kayak tours, kids kayaking, kayak sailing, Stand-up Paddle Boards and more. Join us for show specials, fine-tune your paddling skills, check out the newest gear or test paddle a boat! The Ladysmith community has hosted this annual event for the past 13 years welcoming up to 3,000 visitors over the 2-day event.

The trade show and land workshops & presentations are free to the public. There is a nominal charge for water workshops, sea trials and tours. You must register early for the water events to avoid disappointment. Registration begins at 9 am each day.

Traditionally, Paddlefest honours a member of the paddling community who has made significant impact on the industry. This year the society pays tribute to the members of the BC Marine Trails Network in honour of their valuable work creating opportunities for official marine trails along BC’s coastline.

The BC Marine Trails Network has a special announcement to make that will greatly interest local and visiting mariners.

They are also planning on hosting a flotilla of paddlers and ribbon cutting ceremony on May 14, during Paddlefest.Visit their information booth at Paddlefest to find out more!

See us at Paddlefest, Transfer Beach, Ladysmith!

Klepper Canada, 4718 1st ST SW Calgary, AB T2G 0A2Phone: 403-287-2120 Toll-free: 1-866-323-3525 www.automarine.ca

General Admission to Paddlefest is FREE

Trade fair and land workshops are free.

$10 per workshop or harbour tour(you must have a separate ticket for each one).

$10 per day for boat demonstrations only$25 for family rate - boat trials

Sign up at the Registration Tent starting at 9am each day.

Trade show and events begin at 9am, workshops begin at 9:30am.

Vancouver Island Paddlefest • May 14 & 15

36

Mother and Child by Mary FoxImage Janet Dwyer

4 Ways to Align Your Energy

Healthy LivingTradit ional

Chinese Herbal

Medic ineAcupuncture

Diet Therapy

Dr. Fei Yang Dr TCM, Reg. AC

Rejuvenate your health with Dr. Fei Yang

• Now accepting new patients• Inquire about the Spring Cleanse program

e-mail:[email protected]

Improving your health & well being through a natural,

personal approach

Traditional Chinese Medicine250.733.2917

Debbie Shuratoff - Reiki Master-Teacher, Foot Spa Detox Practitioner, Natural Health Consultant.www.reikiwellness.ca

Have you ever heard the phrases; shift your vibra-

tion, align your energy or focus your thoughts? It seems - on the surface at least, to be simple enough to do but what exactly are you doing? How exactly do I shift my energy? There is a distinction between shifting and aligning energy, but both methods enhance the flow. When you are shifting en-ergy you’re tuning in to a new frequency. Aligning energy is fine tuning or amplifying the frequency you are currently at.

We have four primary types of energy: physical, emotional, mental and spiritual. They need to be balanced and flowing to have optimal function. All of these energies are intercon-nected in an intricate web that has a dramatic effect on the way you live, the way you experience life and each affects the other.

For most of us, we have one or two types of energy that we’re

Tsunami Relief Fundraiser ConcertMay 21 2 - 4:30pm930 Trunk Road, DuncanTickets $15 /$8 for youth$20/$10 at the doorcowichantsunamirelief.org

Cowichan will once again be reaching out to Japan with a very unique concert. Local artists will share classical and opera music on piano, viola, harp, and guitar, and a Japanese children’s choir will enchant all.

Artist Soleil Mannion will weave the musical performances to-gether with a dramatic narration of a blog by a nurse from one of the initial medical emer-gency response teams sent to the devastated areas. These excerpts recount her experience facing the unimaginable scope of the de-struction, witnessing the dignity and bravery of victims despite their losses, and offer glim-mers of wonder and hope that transcend the tragic aftermath of the tsunami.

Koichi Hirano, PhD, will speak about the current status of the crisis at the Fukushima Daiichi Nuclear Plant and its implica-tions for the global environment and our local community.

pretty good at aligning and shifting, these tend to support the others. Which energies are your strongest? When I am shifting or aligning energy I pay particular attention to my weaker areas, noticing what emotional and physical trig-gers are emerging. Using this information to guide me as I shift and align helps me know

Physical Energy is primary balanced by what you eat and how you move, also how you care for your physical body.

Emotional Energy is primarily balanced by how you process your feelings or how you allow emotion, energy in motion, to move through you.

Mental Energy is balanced by your thoughts and how you process your thoughts and new ideas, putting them into action.

Spiritual Energy is primarily balanced by the connection to a higher power, your divinity and how you use that connec-tion to stay grounded and infuse it into your everyday life.

what to focus on. So, if you were to tune up all four types of energy, can you imagine the results that you would get!

Spring Fashions by Gayle McIvor and Hilary Else made from upcycled materials and hand-dyed merino wool fabrics

April 30th •10am - 3pmUpstairs at the Duncan Garage


Mother and Child by Mary FoxImage Janet Dwyer

Julia Star BHD.BEd

CounsellorFuture Lives, Past Lives,

Life’s Purpose and Destiny, Soul Attunement

250-709-9673$60 / hour

[email protected]

Many women using syn-thetic hormones stopped

when the Nurse’s Initiative published the negative side effects. Now more women use natural treatments to help with hormonal challenges, ranging from acne to weight gain and hot flashes.Phytotherapy is the use of plants, either from food or herbs, for healing purposes. Phytotherapy is a wonder-ful alternative for hormonal balance because it works with your body to give you what you need, and has a proven track record of safety and ef-ficacy.Both women and men have hormone receptor cells that can be filled (like a key fitting into a lock) in several ways: EDC’s: endocrine disrup-tors produced by industrial by-products; xenoestrogens: prevalent in plastics, house-hold, personal care products, fertilizers, pesticides; our body’s own hormones, AND plant precursors to hormones, or phytohormones.

The healthiest choice when our own hormones are out of balance is to use phyto-

hormones to fill our natural hormone receptor sites, so that the toxic forms have no sites available, and will be elimi-nated via liver, kidneys, lymph and bowel.

One example is Black Cohosh (Cimicifuga racemosa). It acts positively to reduce hot flashes, in addition to its long historical uses as an anti-dote for snake bites, fevers, phlegm, and a tonic for the central nervous system. Many women have had exceptional relief from hot flashes and night sweats with a standard-ized formulation of Black Cohosh combined with Dong Quai. This formula, known as FE (Flash Ease) can work within the week, without the negative side effects inherent in drugs.

Maca (Lepidium meyinii) is another herb that has hit the American market in the last 10 years. To learn more about these and other natural aids for overall female hormonal health, join us for fun and informative dinner class in Duncan. May 18th. This $10 investment can make a dif-

Phytotherapy: A safe and effective solution for hormonal help

OUS LE S C A P E

E S T H E T I C SEst. Since 2006

The fi rst and only green spa in the Cowichan Valley.

Offering Certifi ed Organic skincare Eminence from Hungary. We specialize in skin care,

foot care and offer a full range of spa treatments.

#4 -5777 Trans Canada Hwy, Duncan BC250.748.2056 www.soulescape.ca

ference in your life! Men’s Health will be discussed on June 14th. Call 250-748-6802 to register.

*Coming in July - Learn everything you ever wanted to know about herbs

Lorene Benoit, BEd, MHH, CHC, CI, CRA. Master Holistic Health, Certified Herbal Consultant and Educator. www.naturalpathremedies.com

that grow in the Cowichan Valley, in our Annual Herbal Intensive workshop.

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The Community Farm Store supports local organic agriculture; gardening initiatives

and all local food security initiatives;

W e b e l i e v e i n g r o w i n g f o o d ! We are very excited by the ener-

getic and enthusiastic focus on food security and sustainability here in the Cowichan Valley. Here at the CFS it’s been our agenda for years to support local farm-ers, encourage the growth of more organic food and to offer as much local organic produce as we possibly can to our wonder-ful customers. SUPPORTING LOCAL INITIATIVES At this time we are involved with several initiatives for grow-ing local organic food and helping farmers including the Cowichan Food Security Co-alition, The Local Food Charter, Cowichan Green Community, The Edible Front Lawn project , Transition Cowichan and much more. We aim to keep people informed and inspired regarding all the “green” happenings and we advocate the work of all individuals and organizations that are working towards reduced consumption, lowering carbon emissions, lessening the footprint, growing food organically, stew-

arding our resources, investing ethically, social purpose real estate ventures, devel-oping co-housing and all other aspects of sustainable living. We host annual meet-ings with all of our Farm Store Farmers and provide opportunities and mailing lists for our food producers to network with each other. Most importantly we encourage the creation of public space, commercially, residentially and municipally, that allows for the connecting of people and the creat-ing of community.

FARM STORE FARMERSThank you to all the farm store farmers who are gearing up for another big year of growing. We are once again in the midst of updating our website so that we can connect you personally to each and every one of our growers. From Pat the burdock root man to Dan the spinach and salad greens man – you’ll get to meet them all. We are also proud to say that almost every one of our staff have their own gardens and a number of them have been (or still are) farmers and market gardeners including

Fiona, Cindy, Ann, Annette, Meghan, and Susan. That makes for a wealth of food grow-ing expertise all under one roof!

BC AND LOCAL ORGANIC! We are impressed each year at the volume of produce we move through our doors and just how much of this food comes from local and BC organic farm-ers. It is a privilege for us to support these farmers by purchas-ing their wares at fair prices and make them available to an

abundance of appreciative customers with strong convictions about making the world a better place.

FARM STORE SHOPPERS ROCK! We are very proud of our farm store shoppers. It’s a small store, the rows are narrow, it’s often crowded, there are only two tills and it can be hard to find parking. You even pay higher prices for local organic produce because you know that without farmers, there would be no food. AT the same time, it’s rustic, action packed, full of friendly people, brimming with optimism and really great food. We salute those of you who don’t let a line up or lack of parking stop you from coming to the hub of Duncan. Your dedication and personal conviction about supporting organic food is highly commendable and we are truly honored to serve you.

GROWING YOUR OWN FOOD Saying no to GMO foods, ending your dependence on the government and large corporations for your nourishment, and becoming self-reliant is empower-ing. Saving money, getting exercise and nourishment and knowing where your food comes from while saving the environment are the kinds of benefits that have brought the home organic gardening movement to the forefront. We are approaching peak times; peak oil, peak soil, and peak space. Let’s advocate the growing of food for our-selves and our neighbours as seriously as we have advocated choosing a career and making a monetary income. Gardening, guerilla planting and seed saving should be as vital to the current school curriculum as reading, writing and arithmetic. I dare to say that given the current conditions of our planet, it’s even more important. Let’s go grow!

Nicolette Genier is the wonderfully happy store manager of The Community Farm Store.


A Five-Year Vision for Greater Food Security Excerpt from ‘The Zero-Mile Diet’ by Carolyn Herriot

‘A vision without action is a daydream.

Action without vision is a nightmare’

Japanese proverb

Imagine where we could be in five years if we had a

plan? What would it be like if suddenly ‘Edible land-scaping’ became de rigueur, and everyone started grow-ing plants they could eat in their gardens? What would it feel like if people shared backyards and laneways, established micro-farms with ducks, chickens, geese and rabbits, and grew food in allotment gardens? Imagine food and fruit trees growing on boulevards and in public gardens, and urban farms pro-ducing substantial amounts of organic fruits and vegetables. We could create a taste of Tuscany where we live!

Farmers markets would thrive as more and more food became available, and young

farmers would discover there is good income to be made from growing food after all. ‘Love your Farmer’ would be the most popular bumper sticker on electric cars. There would be food gardens in schoolyards, and education on nutrition and growing food in primary and secondary schools, so that children learn and remember the vital con-nection between their diet and their health.

Farmers and gardeners would save seeds for future harvests, and community seed banks would spring up to safeguard collective food security. Uni-versities and community col-leges would teach sustainable small-scale farming, and insti-tutions and businesses would offer loans and grants to help new farmers get started.A vision today is the best way to create reality in future. I know from personal experi-ence that growing my own food leads to a good, healthy and happy life, and that’s what I want for all of us. When better to start than now? A Year on the Garden Path as well as The Zero Mile Diet by Carolyn Herriot are available for sale at the Community Farm Store.

My urban gardening adventures began just

two short years ago when I purchased my first home on Cairnsmore Street, a busy street in Duncan near The Duncan Elementary School. As a food growing advocate I decided that it would be the perfect location for a “demo” food garden. Dozens, if not hundreds of people would pass by every day. In the spring of 2009, my partner Doug and other members of the community helped to lasagne most of the lawn and build nine raised beds. We also built fences with gates, grape arbors and compost bins. All I needed then was some good dirt.Now every farmer knows that to have good dirt you gotta have poo. I figured cute, cuddly rabbits would be the way to go. Their offerings for the compost pile were great but due to my naïve enthusiasm about rabbit warrens, I ended up with eight rabbits under my house in the crawl space. In a matter of days they decimated the entire vapour seal, tore out all the insulation and managed to excretiate enough “dung” for a year’s worth of composting. Needless to say, the rabbits were trapped and relocated.

Now what to use for poo? My first choice was a cow or sheep or even goats but remembering what happened with the miniature horse in North Cowichan, I figured I didn’t stand a chance on keeping a “farm animal” in city limits. That left only one option. Chickens. Not only would I get my manure, I’d also get eggs. Yeah, I know. We’re not allowed chickens in Duncan. Not yet. But we went ahead anyways. I figured that I’d have about as much luck waiting for the Duncan City Council to change the bylaw for allowing chickens as I’d had at the Duncan Garage waiting for them to paint us a cross walk. I wasn’t prepared to wait.

With great anticipation, we built ourselves a funky chicken coop -- complete with glass roof, paned windows and covered run. We then moved six lovely heritage breed hens and one stunning Chantéclair rooster from Mount Sicker Road to Duncan.

Did I say Rooster? Yup. I did. Lots of people believe you don’t need the boy chicken but personally, I beg to differ. Continued on page 40.

Frontyard Farming in Duncan

Image of the Cairnsmore Rooster

40

made more sense for my hens to be roosterless than hers. So away he went.

So now I’m roosterless and wondering about the whole idea of urban farming. Maybe there are just too many rules for freelance wanna-be urban farmers like me. I want to live in communities where we grow food together, make art and music together, and where having chickens and ducks and cows and goats is the norm. And I want to live with people who like roosters. I guess it takes a great big crisis like they had in Cuba to change the way we think and live. It’s too bad really. Besides the obvious benefits of becoming independent and resilient, think of all the fun we are missing out on as we so diligently enforce the rules that keep us dependent on factory farms and imported food.

Maybe it’s time for less rules and more common sense.

I think it is time to stop thinking of food as something that farmers do to make a living. It’s time to bring food growing into school curricu-lums, colleges, parks, fields and certainly into everybody’s yards (back and front!). It’s not just about food security, it’s about reconnecting with the earth and our neighbors. Food creates community and community creates food. It all starts with you and me.

Meanwhile, two of my chickens are sitting diligently on a nest full of fertilized eggs; and I’m told that roost-ers don’t crow until about 11 months of age. I guess there might be another story to tell next spring!

Nicolette Genier

Transition Cowichan

Continued from page 39.

I returned to Calgary after years of practicing, learning

and teaching permaculture. Sitting with a dear friend a sudden conversation speed bump appeared, “Javan, don’t tell me you believe in Peak Oil!” I was at a crossroads, there was an obvious dis-connect with what I saw as factual reality and her implied “this is a crock”. What’s a right-wing, redneck Albertan to do? Stick to the facts and create a departure point for conversation. “I just want to ask you two questions my friend. One, is there a finite amount of oil on the earth?” She smiled as if I was playing a trick on her and answered, “Yes.” I quickly followed with “Is our global demand for oil increasing or decreas-ing?” And she quickly replied “Increasing.” “Great, that’s all I want to talk about Peak Oil”. In Transition Towns we lay out all the facts and allow islanders to come to their own conclusions. If there is a finite amount of oil in the world and

our demand is increasing it stands to reason that gas pric-es won’t be the only shock to our system. Dependant on oil, humanity now feeds, clothes and lives on this energy dense fuel source. Transition Towns recognizes this and asks “What can we do today that would lessen our dependence on oil and thus create a way of life that won’t feel a shock of supply as much?” Focused on solutions, not problems, Transition Cowichan invites dialogue, inspiration and ac-tion to create local resilient networks of food, fuel, fiber, medicine, social and mon-etary systems.

Thus the question becomes: How are you Transitioning?

Join Transition Cowichan at www.transitioncowichan.org and be part of the solution.

When it comes to the cycle of life, you have to agree – there is something unnatural about eliminating the male out of the equation. Luckily, my wonderful neighbors on either side “wanted” a rooster. It seemed perfectly “natural” to them that the girls would have a cock to keep them happy and his presence reminded them of living on a farm.Politics and personal opinions aside, I did some research and sure enough, roosters play a very important role in the happiness and well being of the chickens; they fertilize the eggs ensuring procreation, protect the flock from predators and in the case of the Chantéclair, they are breathtakingly beautiful.

So why do we have laws forbidding roosters? Simple. They make noise.

They wake you up at the crack of dawn. We can have police sirens and pulp mills and highways that make noise all night long but god forbid, we can’t have no bird sputtering “Cock-a-Doodle-Doo!” first thing in the morning. Regardless, we managed to keep our lovely rooster for four months before we were visited by the animal bylaw enforcement officer. A neighbour somewhere had complained and I was given 7 days to find him a new home (or eat him). The fine for non-compliance would be $100 per day thereafter.

I considered the Ghandi thing; non-violent non-cooperation. I considered it right until day six when Deanna told me she had lost her roosters. Deanna lives on 5 acres in Shawnigan and despite my growing sense of obstinacy; I realized that it

Javan Bernakevitch is a member of Transition Cowichan and operates Permaculture BC. www.permacutlurebc.com

Image Larry Lenske


Echo Heights is a small place, just over 20 hectares (52

acres). It’s mostly second-growth Coastal Douglas Fir forest, sitting atop a ridge on the western edge of Chemainus. Along with the towering firs (some 60 to 80 years old), it has three Garry Oak meadows sprouting blue camas blossoms, an untouched marsh and a pond where ducks, herons and rare frogs hide. At its northeast corner sits a dramatic rocky outcropping, For decades, local folks have enjoyed Echo Heights as a nature park, turning deer tracks into trails, posting signs and maps, keeping visitors’ books. Local teachers regularly bring classes there.

For centuries, the Penelakut Nation has honored the area as sacred space, and one of the region’s richest sources of natural medicines.Long before humans, animals lived there – deer, red squirrels, bats, snakes, mice, voles and numerous others. Birds such as bald eagles and owls, woodpeck-ers, chickadees, swallows and the marbled murrelet -- nested and fed under the high canopy. And countless insect families crawled and hummed. Many of these creatures can thrive only beneath Coastal Douglas fir.The majestic firs themselves arrived millennia ago. Under them, other trees flourished – red cedar, grand fir, pine, arbutus, dogwood, Garry oak. Beneath them grew shrubs (salal, ocean spray), flowers (camas, aster, wild roses), herbs, mosses, lichen colonies and fungi (false truffles, chanterelles, slippery jacks).By 1850, Echo Heights was a tiny jewel in a rare and beautiful crown of over 250,000 hectares of lush Coastal Douglas fir forests lining the Salish Sea’s shores and islands, running down the Olympic Peninsula. Nowhere else in the world held this vibrant, diverse ecosystem. Then, suddenly, those easy-to-reach forests were logged – half

of them lost forever to farming and other human uses. Today, the old growth is gone (half a percent remains). Second-growth stands are so separated, and so few are protected, that the entire ecosys-tem is rated “high risk.” Now Echo Heights stands alone, facing bulldozers and chainsaws. The Municipality of North Cowichan, who owns it, plans to “develop” 40% of it, “saving” the rest as a park.

Come see this beautiful forest yourself during Camus Fest on May 14th and celebrate the best of spring as you walk through

thousands of blooming blue camas lilies in Echo Heights. Learn local botanical information and traditional food and medicine uses as you participate in a walking tour.

Readings and public meetings to determine the fate of this jewel start in May. To learn more visit www.echoheights.ca or join Save Echo Heights on Facebook or e-mail [email protected].

The Echo Heights Plan

Kate Marsh believes its time for the people to stand together and protect the ecosystems we have left. www.virtuesproject-katemarsh.ca

5th Annual “Kids Learn to Fish” DaySaturday, May 7th10am - 2pmChemainus Lake, Chemainus

The purpose of this day of fun and activities is to introduce families to the sport of fish-ing, environmental awareness and enjoyment of nature. There will be no charge to the participants, as we wish it to be enjoyed by all families. Participants will gain an appreciation of nature today, ensuring nature and sport fish-ing will have a better chance of survival tomorrow.

The Fisheries Society teaches participants about identify-ing fish, how to tie knots, how to cast and, an added bonus for all, kids learn about and participate in stocking the lake. The Cowichan Fly Fishers help the kids with catching trout, tying flies, and a number of other fun activi-ties. Each child receives a free hot dog and pop, as well as a fishing related gift. Get there early for a good spot!

All fishing gear suppliedFree hot dogs and pop for the kids and great prizessponsored by the Cowichan Fly Fishers and theFreshwater Fisheries Society of BC.

If you have any questions please contact:Maggie Davenport [email protected]

Sunday Morning Meditation10:30 am to noon

The focus is on calming abiding

practise and cultivating mindfulness.

1555 Longwood Road Cowichan Bay

250 709 9673Image Margaret DeWeese

Image: Eiko Taku

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WV Editor: John Steven

Whispering MosesOscar Pelta

The essential Selfis calling my namein the dreamy night repeating itover and overuntil I don’t recognize it anymoreand am annoyedby its persistent familiarityrustling my fusty sleepbeneath meteors, bright and gone,that attenuate in the soft atmospherebecoming nothing, again The old name of everything is hidingin sub-nuclear mystery,demagnetizing its probable future,attracting chaos,tracing the anti-profileof matter scattered vacuumtwisting in the gravity wellbeneath the empty absolute

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Writers’ Voice No Place Like Home

We have had the most ridiculous month.

The usual things (sick kids) plus a few less usual things (broken finger, bad back) were put into perspective when we got an early morn-ing call from the Mister’s family in the UK: his dad passed away.

This is a first for both of us; all other parents are alive and well. Talking to friends, we found they all realized the same two things after someone they cared about died: Death is inevitable; and, life is short, so live well. The Mister realized one more thing: it’s hard to live a continent away from family at times like this.

We talked about moving back to Wales, to spend time with the Mister’s mom and sisters, and their families. We decided we might do it, but just for one year. Because even now—or maybe now more than ever—we know the Cowichan Valley is home. It’s because of weekends like this last one...

On Saturday, I was driving to Teafarm but ended up at Saison Market. Driving along a sunny Herd Road, I was lost in thought trying

to figure out what to wear to my book-launch party (there is no book; I was just day-dreaming). I snapped out of it as I turned up Saison’s driveway. “Ah well,” I said to my little-human posse in the back, “it would be rude if we didn’t stop in for a cin-namon bun.” So we did. Just one, shared among three of us, plus some green eggs for Sunday’s lunch.

Next stop was a quick-but-delightful visit with Victor at Teafarm before making our way back home along the ups and dips of Richard’s Trail, with Cowichan Valley farm-land rolling by. “This must be one of the most beautiful places in the world,” I said to anyone in the van who cared. It wasn’t said in a bragging-to-friends-in-Alberta kind of way (though given their -30 temperatures this winter…).

It was a statement of fact. Our landscape is so varied and so rich; it must be up there on the most-beautiful list.We are surrounded by friend-ship and beauty. While it’s hard to be away from family right now, this is home.

Maeve Maguire writes about Life in the Cow-ichan Valley on her blog www.cowichandale.com.


No Place Like Home

Renaissance Women: A Taste for Learning

Image Joan Kallis

Our intrepid group of skill-adventurers toured the world of fermented beverages this month, and we all now have delicious hisbiscus rosehip soda and kombucha grow-ing beneficial bacteria in our homes.

The fermented sodas easily generate enthusiasm - they look pretty, taste delicious, and don’t have any of those harmful preservatives and synthetic sugars that store-bought sodas contain. The main fermenting agent is whey, which we get from straining yogurt, so at least we are working with familiar materials.

The kombucha, however, was a bit stranger. The kombucha SCOBYs, which could be described as pancake-like mushroom thingies, float in their bottles, slowly feasting on the tea and sugar you feed

them, and after a week or so, you strain out the gungy bits and the now decaffeinated tea is ready to drink. Before you reach that point, though, you might ask why anyone would want to drink something that is created by a slimy-looking unclassifiable bacterial life-form.

Holly, our wonderful tour guide, explained that kombu-cha is believed to have many health benefits, including aid-ing digestion. In fact, because of the liver-cleansing proper-ties of kombucha, you are not advised to drink more than a pint a day (in two seperate portions) or to start drinking kombucha during pregnancy.

Of course, no one would care about the health benefits if the drink itself tasted bad, but many were quickly sold: “It`s the best thing I`ve ever tasted!” exclaimed one of our group.

Many thanks to Holly Howe of Naturally Nourishing for putting together this wonderful workshop and to the Community Farm Store and Teafarm for supporting our adventure.

Renaissance Women is a group of fifteen women who have committed to meeting every month in order to learn a new skill and then somehow share the experience through art.

Pirates of the Cowichan: “It’s not just another day of swilling ale and chasing wenches,” promises South Cowichan Chamber of Commerce buc-caneer queen Rosalie Powers. The first-annual SoCow Culinary Treasure Hunt is--and I quote-- “a memory-building, sensory cornucopia of fun and frivolity”. Hunters receive a treasure map leading to different farms, wineries, restaurants and food producers. The day begins at Mill Bay Centre with registered hunters picking up basket and map in preparation for their culinary adventure in “the uncharted foodie Mecca of South Cowichan” and wraps up at Cobble Hill Fair Grounds with a picnic and BBQ put on by Shawnigan Cobble Hill Farmers Institute & Agricultural Society. There are draws for a freezer full of local food and other cool prizes. Registration is limited to one hundred hunters, so email Rosalie today at [email protected], or visit the website at www.southcowichanchamber.org. The event is a fun fundraiser for a new Visitor Centre in South Cowichan. Jessica Alba Has Nothing to Do With This Story: Alison Philp is so pumped about the new winery at Damali Lavender Farm that she is about to pop her cork. Or maybe yours, depending on when you visit the farm (now open for the season with self-guided tours of the gardens, labyrinth, and Lavender Shop.) The new winery opens May 14 with some unique wines including some with...yes...lavender. In fact, Alison tells us the new Damali wines have been named after different lavenders, including Alba, a white lavender for the white Pinot Grigio; Lavende, a white wine and lavender blend; and Mure Lavande, blackberry wine with lavender. But wait! There’s more! Later in the season there will also be a sparkling rose named Rosea, named after a pink lavender. For the complete scoop on the farm (and directions), go to www.damali.ca.,Sustainable Fun: The local Green Drinks fraternity has moved their monthly meetings to El Centro Cafe and Tasting Room in downtown Duncan. “There is delicious beer on tap and yummy raw organic and vegan food available for purchase,” writes Stephanie Cerins. “At Green Drinks, we discuss environmental and green topics. Come and tell us what you did for Earth Day 2011.” The next Green Drinks meeting is May 31st from 5 p.m. to 7 p.m.

By Rick Dennis

WEBSITES, EMAILS AND VERBAL LINT

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Meghan Seal has a Bachelor of Arts and en-joys writing non-fiction. She’s busy exporing the mountainous foliage of the Cowichan Valley with her daughter.

Moon Beams: Gettin Loony

La Lune in French, Luna in Latin and Spanish. Lunar is

a term used for all things moon related. ‘Lunatic’ comes from lunar-tic, which is said to be connected to many myths and lore of the full moon’s loony effect on both human and animal behaviours, also known as ‘lunar effect’. Scientifically the moon creates a tidal effect on the Earth’s waters during the night. And with the human body being approximately 80% water, well… the moon certainly would have an impact on our bodies too!

In Victoria, at 4:09 am., the beloved May 17th Full Moon will rise; it is known to the Algonquin as the Flower Moon for the rising sun warming up the earth and bringing about flowers. Native Americans call her the Corn Planting Moon, representing an ideal occasion to plant vegetables, like corn.

Robin Massey is a yoga & junior bellydance instructor in and around Shawnigan Lake.www.theomtree.com

Colonial call it the Milk Moon as the cows, goats, and sheep enjoy the newly sprouted grasses, and thus begin producing milks. Neo-Pagans refer to it as the Grass Moon symbolizing the arrival of the green grasses and life coming back to earth. Medieval/England’s Hare Moon is a time for planting seeds, initiating projects, and to celebrate Earth’s offspring (ie. bunnies, bunnies everywhere!).

The sign of Scorpio the Scorpion beholds the moon this month, which reflects birth, life, death, and rebirth in its lifecycle. Scorpio also has intense emotions behind it, letting us sense life’s hidden realities backed by a strong sense of intuition. Trust your guts this month!

In a Sacred Fusion class, the first stage begins when you

step onto your mat.

Creating personal journeys through live music and yoga, Sacred Fusion explores unique movements with breath and beat as you participate in the sequence of poses.

During the session, you will learn to centre your mind and body through our breath journey. Mild to intermediate postures will encourage an expansion, opening and challenging of ourselves while enjoying movement set to a harmonic collage of world music, percussion and ambient soundscape.

As each class builds we start to strengthen and lengthen not only our bodies, but our minds and spirit. Open yourself to the jour-ney, we arrive on the mat with one purpose- to breathe!

Sacred FusionUniting your own journey with live music and yoga

Sacred Fusion YogaTuesdays 8:30-9:30pmWednesdays: 9:30am-11amElements Home Design Ganges, Salt Spring Island To register [email protected]


Virgo (Aug. 23-Sept. 22) Sex can be very hot right now. (Mae West always compared sex to bridge. She said, “If you don’t have a good partner, you’d better have a good hand.”) Some of you are focused on inheritances, shared property, taxes and debt. But in the month ahead, travel opportunities loom. Others will explore opportunities in higher education, further training, or adventurous experiences that broaden your world. Romance with someone from another culture, or even a sweet friend-ship might blossom. Keep your pockets for gifts and goodies.

Aries (March 21-April 19) This is a good month to buy wardrobe items. Get active in sports because you have energy to burn! Feelings of rebellion will grow dur-ing the next few years as you decide you’re going to be who you really are. No pretenses. No apologies. “This is me!” Your confidence is growing and so are your feelings of rebellion and independence. This month you’re focused on money, earnings and cash flow. Ka-ching! (Spare change?)

Taurus (April 20-May 20) Happy birthday! With the Sun back in your sign, you’ll feel energized and happy this month. (Once year when the Sun enters our sign, we easily attract people and auspicious circum-stances to us.) Something unusual is taking place however, because this handful of planets in Aries is stirring up stuff behind the scenes for you. Secret love affairs and private plans are likely. You’re playing your cards close to your heaving bosom.

Gemini (May 21-June 20) It’s time to play it low key. You need lots of private thinking time. How do you want your new year (birthday to birthday) to be different from this last year? Think of a few things, and be specific. Better yet – write them down. When you program your mind clearly about what you want – the odds of getting it are far better! You know where you’re going, and therefore,

Leo (July 23-Aug. 22) Most of you want to travel. Others want to seek out adventure recre-ationally or vocationally in publish-ing, the media, the law, medicine, or higher education. You want more out of life. During the next six weeks as the Sun travels across the top of your chart, you will be noticed more than usual, especially by bosses, parents and VIPs. Not only that, this great lighting makes you look fabulous! Just bask in the glow of this adoration. (Your bathroom mirror is covered in kisses.)

Georgia Nicols M.A. is Canada’s most popular astrologer. A Buddhist, this Vancouver-based astrologer is featured in regional papers across Canada, the United States, and New

Zealand. www.georgianicols.com

May Horoscopes

Cancer (June 21-July 22) You are still ambitious and deter-mined to impress VIPs, bosses, par-ents and teachers. In turn, they may seek your input on creative matters. The next month is a great time to join a class or club or an organization. Make friends! Furthermore, talk to others about your hopes and dreams for the future to see what their feedback is. (The fact that nobody understands you doesn’t make you an artist.)

Scorpio (Oct. 23-Nov. 21) This week the Sun moves directly op-posite your sign, thereby increasing your focus on partnerships and close friendships. But it also gives you an opportunity to more objectively study and be aware of how you relate to others. Naturally, five planets in Aries keep you focused on employment and even health issues. Speaking of which, you will need more sleep in the next month. The Sun is as far away from your sign is it gets all year and the Sun is your source of energy. “If I don’t snooze, I’ll lose.” (Go figure.)

Aquarius (Jan. 20-Feb. 18) You’re running around talking to everyone, as well is taking short trips and doing mucho errands. That’s why some of you want more quiet time at home. You need a little R&R physically and psychologically. Your focus is definitely on your home in the next six weeks, and discussions with a parent could be significant. Some of you can boost your earnings through communications (writing, talking, selling, marketing or acting). You’re very forceful in your speech now, and yet you’re also wonderfully charming and diplomatic. Stock up on comfort food. In between trips, you want to cocoon.

Sagittarius(Nov.22-Dec.21) This month, you’re focused on work and getting better organized. “I vant to be perrrfect!” No more casual. No more sloppy. Yet, it’s still party city for you. (Yay!) What gives? It’s all those Aries planets urging you to run away and join the circus. You want to have fun! You want to go on vaca-tion! You want to explore romance, love affairs, sports and everything that fun Sagittarians adore! Einstein said, “Have the courage to take your own thoughts seriously, for they will shape you.” (I gotta stop thinking about pears.).

Libra (Sept. 23-Oct. 22) Five planets in Aries are opposite you. This makes you focus on partnerships. It also turns your partnerships (and close friend-ships) into a roller coaster ride. One moment you’re fighting, the next moment all is sweetness and light. What gives? Well, it depends which planet suddenly bounces off you the strongest – fiery Mars or sweet loving Venus. Meanwhile back in the bank, your focus on shared property, shared expenses, mortgages, insurance matters, leases, taxes and debt is increasing.

your know which decisions to make and which turns to take.

Pisces (Feb. 19-March 20) Your life is getting busier! You’re eager to enlighten others! Short trips, increased errands, time spent with siblings, plus more writing, reading or studying are just some of the reasons your social calendar is jammed full. (“Take a number.”) And of course, you’re thinking so much about money, money, money! This focus on earnings will boost earnings for most of you if not now then within the next few months. Likewise, many of you are spending more. Bottom line: you’re thinking a lot about your job and how to earn more - in any shay, wape or form.

focus will definitely turn to vacations, parties, fun times, social outings, the theatre, the arts, anything to do with sports, and of course – romance, deep, pulsating romance! Naturally, matters compel you to continue your focus on home and family. Many of your renovating, redecorating, or making repairs to where you live. Others are involved with real estate deals. This is the perfect time to entertain at home or to have a family reunion. You can feel that your success is just at hand, so why not celebrate? Get your barbecue ready. Trust your instincts. (A chef is just a cook who swears in French.)

Capricorn (Dec. 22-Jan. 19) Get ready for a fun filled month ahead because in the next six weeks, your

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May 2011, Issue 30