Issue 7

April 2009

Free Me

Hope to see you at one of the fabulous Cowichan Valley Easter brunches!

V V Magazine

cowichan valley voice magazine
April 2009
Issue 7

Produced by
Cowichan Valley Voice Magazine

Sheila & Richard Badman
Contact: editor@cowichanvalleyvoice.com

Valley Voices

Thomas Wagner, Richard Badman,

Carol Badman, Bradford Boisvert, Sherry Groenendyk, Sean Goddard, Becky Black, Kimberly Loeb, Debbie Shkuratoff, Jay Greenwood, Sarah Juliusson, Geoffrey Thomburn, Kenzie Cuthbert, Fred Oud, Suzan Lagrove, Sue McKitrick, Heather Walker, Aaron Bichard, Dee Kinee, Shelagh Armur-Godbolt, Rebecca Hurwitz & Wendy Stanislowe, David Loft, Edd Boudreau, Shirley Morassutti, Julia Star & Georgia Nicols

We welcome your story ideas & photo submissions, however Valley Voice magazine reserves the right to edit submissions for space, clarity, content and style.

The Valley Voice Magazine is distributed throughout the Cowichan Valley and to Victoria, Vancouver, Tofino, Whistler and Salt Spring Island.

Cover Image : Sheila Ie

“ Friendly local cow saying hello in Cowichan Bay”

Page 3 Image: Richard Badman

Valley Voice Magazine is published monthly.

Subscriptions are available at a cost of $25 a year

within Canada and $40 a year for US or

International subscribers.

Page

Table of Contents 3

Voices Choices 4

Traditional Tales: The Butter Church 5

Cowichan Gourmet 6

Talking Arts : Sean Goddard 8

Taste of The Valley: Amuse Bistro 10

Tuesday Night Wines 11

Cheers To The Valley 12

On The Farm 13

Nature’s Guide To Birth 14

Helpful Garden 14

Keating Farm Estate 15

Cowichan Recyclists 15

April Events 16

Out-Numbered! by Sue McKitrick 16

South Island Fishing Report 18

Captains Log 19

Cowichan Bay Wooden Boat Society 19

Cowichan Exhibition 20

Tee It Up 21

The Yoga of Everyday Life 22

Mind, Body, Spirit: 23

Pacific Northwest Raptors 24

A Whale of A Baby 24

Fill The Bus 25

Green Living 26

Whispers From England 26

Easter Craft: Making Crepe Daffodils 27

Holistic Health 27

Community Services Guide 28

Georgia Nicols April Horoscopes 29

Local Conservation: Providence Farm 30

Cowichan Valley Map 32

Voices Choices: Events worth checking out

Bob Wiseman
April 2nd - 7:30pm
Duck Creek Gallery

181 Broadwell Road
Salt Spring Island

250-538-1866

Tix $15

April 5th - 8pm
Duncan Garage Showroom
Duncan 250-746-RAIN

$15 adv/$18 Door

This Canadian singer-songwriter and filmmaker was raised in Winnipeg and was one of the original members of Blue Rodeo he departed the band after their 1992 album Lost Together. His music blends folk, rock jazz and very often contains explicitly political themes. He has toured with Feist, Final Fantasy, Scott Thompson and has been a guest performer with Wilco, The Wallflowers, Edie Brickell. Wiseman has also produced recordings for Ron Sexsmith, Bruce McCulloch, The Lollipop People, Katie Crown, Bourbon Tabernacle Choir, Bob Snider, Edie Brickell, Andrew Cash, Sam Larkin, and The Lowest of the Low.

Choirs In Concert
Sunday, April 19th
T Gil Bunch Centre for

The Performing Arts

Brentwood College School

For ticket enquiries call: 250.743.8756

$12 Advance / $15 Door

Mark your calendars for Sunday 19th April at 2.30 pm. for the 16th annual “Choirs in Concert” charity fund raiser for special needs people in the Cowichan Valley. This two-hour choral extravaganza will leave you with a glow in your heart!

2009 lineup features six choirs from the island and beyond, each uniquely diverse in styles, including: Brentwood College Vocal Jazz Ensemble, Brentwood College Concert Choir, Ensemble Laude, British Columbia Fiddle Orchestra, Eric Dozier and the One Human Family Gospel Choir and the Greater Victoria Police Chorus.

All proceeds helps fund a music therapy program for special needs children and adults in the Cowichan Valley, as well as educational bursaries for special needs graduates from the four Cowichan Valley high schools. Produced by Head of Music Phil Newns. MC for the 2009 show will be Brentwood Grade 12 student Sloan Dickey.

St. Ann’s Plant Sale
Saturday, April 25th

9am-3pm
Providence Farm

1843 Tzouhalem Road, Duncan 250-746-4204

www.providence.bc.ca

You’ll find bargains galore at this annual fundraiser for St. Ann’s Garden Club. A large selection of farm grown and community donated plants will be available for sale among the pathways of St. Ann’s Rose Garden. Along with perennials and herbs you’ll find garden planters, Master Gardeners, home baked goods and coffee. Come out to support this Seniors’ Program, aimed at motivating seniors with various mental health issues, and have a look at their new timber-framed building. Slated for completion this summer, this accessible, open-concept building is perched on the edge of our gardens. Much of the wood used to build was harvested from our own property, as an organic heritage farm, we are committed to stewarding the earth as well as caring for people.

We still have the last bit to raise to finish the building and your help getting us set up and moved in would be greatly appreciated. Please consider joining us in this community triumph.

Amuse Bistro:
Gastronomical Feast

featuring Venturi Schulze

Thursday, April 30th

6pm
1753 Shawnigan Mill Bay Rd Shawnigan Lake

For Reservations: 250.743.3667

www.amusebistro.com

gas • tron • o • my

(ga-stron-uh-mee)

–noun

1. the art or science of good eating.

Feast your eyes, your mind and of course your stomach at Amusé Bistro during thus multi-course Gastronomical Feast. Molecular gastronomy collides with local ingredients as Chef Boisvert and his culinary team put playful twists on the classics. Included in this interactive dinner are the fine products of Venturi Schulze, including their wine, balsamic & verjus.

Amusé Bistro is a Five Star Rated French Bistro located in Shawnigan Lake, with “Superb Cuisine and excellent service” according to Pam Grant from the Times Colonists. Dine on locally sourced ingredients in this upscale casual dining room where “you would be hard press to find some where more committed to sustainable farming” Matthew Brand, Sunday Express, London England.

Traditional Tales

The Butter Church of Cowichan Bay

The Hudson’s Bay Company came to Cowichan Bay in the mid 1800’s and signaled the arrival of the white man to the area. Of course, right along with the traders came religion. The church thought it necessary to provide all the “natives” with Religion.

Father Peter Rondealt arrived in the area in 1858, his purpose was to provide the benefits of religion to everyone in the area. He left Langley on the mainland and traveled by canoe. A very hazardous journey, but one the local tribes had undertaken for years.

Once he got here he immediately undertook to build his church. In order to fund his project he sold butter to the settlers in the area. This led to his church being named “The Butter Church”. An aside to the story of the church is an incident with the “natives” in Cowichan Bay. A settler was murdered and Governor Douglas dispatched the HMS Trincomalee, the biggest warship in Victoria to find and punish the offender. To announce the arrival a couple of canon shots were fired to the shore. One of those canon balls were supposed to have been used to break up the stones which were used to build the father’s church. That entire incident is another story.

The church is on a hill overlooking the bay on what is now Lemo Road. An impressive structure for the day. Solid stone, built to last forever. Unlike the churches we now know it had no pews to sit on. Everyone sat on the floor. Unfortunately this church was not the one that the main church fathers wanted so another one was built down the road. The Butter Church was abandoned. The new church, St. Ann’s, was a wooden building. Within a few years it caught fire and another one had to be built. All the windows and doors were taken out of the old church and survive to this day in St. Paul’s church on Salt Spring Island.

Ripley’s “Believe it or not” did a story in the 1930’s telling that it was cursed and no one would go near it. Absolute rubbish, but it did make a good story in the papers.

Even though the church is still there time has not been good to it. Vandals, fire and the elements have all taken their toll of it. There is a small grave yard next to the church which sits on First Nation’s land. It would be impossible to comprehend there not being some church next to it, abandoned or not. The roof was destroyed at one time, and was replaced. It sits on the top of Komiakin Hill, a permanent testament to early days of Cowichan Bay. To find it go on Cowichan Bay Road. A couple of km. South of the present St. Ann’s Church you will find a road to the west called Lemo Road. The church is right at the end of this road.

Thomas Wagner is now retired and is a historical researcher, writer, photographer and sailor living in Cowichan Bay. Web address is http://thomaswagner.org .

Tomato and Basil Tart

Ingredients: Amount:

Olive Oil 2 tablespoons

Onion minced 4 ounces

Garlic minced 4 cloves

Balsamic Vinegar ¼ cup

Red Wine ½ cup

Honey 3 teaspoons

Tomatoes, cut in half 7 medium sized

Fresh Basil Leaves 8 whole leaves

Fresh Thyme Leaves 4 sprigs

Prepared Puff Pastry 1 package - approx. 300 grams

Method:

1.) Sauté onion in olive oil until translucent, add garlic.

2.) Add balsamic, honey, and red wine, reduce by half

3.) In a eight inch tart or cake pan pour red wine mixture

4.) Add thyme and basil leaves, then place tomatoes on top

5.) In a 350 degree pre heated oven bake tomatoes until they are soft and start to shrink down

6.) Roll out puff pastry to ¼ inch thick, cut circle ¼ inch larger than tart pan*

7.) Place pastry on top of cooked tomato mixture.

8.) Return to oven until pastry puffs a bit and is golden brown.

8.) Let cool 10 minutes then invert onto a plate. Serve with sour cream, crème fraîche or my favourite is some of Hilary’s Fresh Chévre cheese.

* I Recommend rolling out and cutting puff pastry ahead of time then placeing it back in the freezer to rest while tomatoes bake. This helps prevent the dough from shrinking during baking.

A wonderful selection of

local and international cheese

and accoutrements compliment daily homemade soup & sandwiches.

Open Wednesday - Sunday
9am - 5pm

250.748.5992

Cowichan

The days are becoming longer and the nights are becoming warmer. Spring, finally, is arriving. And with it returns one of my favourite Saturday morning excursions: the Duncan Farmers Market. While browsing through the many wonderful artisan products you may stumble upon Gamboa Green House, a family run operation in Cobble Hill. If your basket is already too full with all the other treats you’ve discovered at the Market, I encourage you to stop by and see first-hand their operation located on Fisher Road.

Gamboa’s long rows of green houses use the natural sunlight to produce the heat required for their crops. These crops will vary through the season with the intensity of sunlight determining the heat level in the green houses and thus what can be grown. Most of the time Gamboa has a steady supply of tomatoes and cucumbers: however, they also offer a range of other items including red & green peppers, small pear and cherry tomatoes, and even basil and sometimes green beans (though often supply is limited with these last two).

The green beans were actually planted in the green houses as part of Gamboa’s pest management system which uses no sprays or pesticides: a process called biological control. Biological control is used in part of an integrated pest management program where one insect or bug feeds on another. The farmer will introduce a good bug into the environment when they see a problem arising. In the Gamboa case, the same pests that attack tomato plants will attack green bean leaves. When they see this happening they add beneficial predators to the green house before their wonderful tomatoes are attacked.

Not only are these tomatoes tasty to eat (tomatoes are packed with enough Vitamin C to account for 40 percent of our recommended daily intake), they are also chemical-free! And while tomatoes can be eaten raw (just like any other fruit), I like to cook mine into sauce, add some to my favourite chutney recipe or even bake them into a tart.

Bake some of Gamboa’s fresh basil in the tart and try using some of those green beans and cucumbers to make a crispy fresh salad. Yum, what a great locally made lunch or light summertime dinner. And what a way to ring in Spring!

Gourmet

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.

Sean Goddard

Sean Goddard

Farmhouse Gallery

1298 Beddis Road, Saltspring Island

V8K 2C8

250 537 9625

farmhousegallery@shaw.ca

We made the move to Salt Spring Island in September 2007. It has been a great move for us and our three kids. A great community and a special place to live as an artisan.

Originally my art practice began in Whistler B.C. but it feels quite distant now. From 2002 to 2009 I co-owned The Lounge Collection gallery in Tofino with artist and designer Diane Perry. It was sad to finally let our Tofino gallery go, and leave the place where our kids were born, but Salt Spring is good livin’.

For the past 12 years I have been working with stained glass and metal. The glass I use really helps me to get excited about my work. I seek out handmade lower production glass, or dichroic glass for my beetles. Using interesting materials is great motivation for new pieces.

Though I have made a wide variety of things over my career and plan to continue to evolve in both my ideas and medium the last 5 years or so has been have dominated by my signature insect series. When I am making something like an over sized mantis, beetle or mosquito I incorporate many details with careful attention to texture and insect featuring. I feel my consideration to these facets really make the pieces come alive. Many of my clients either enjoy or alternatively get disturbed...the ones who get disturbed are generally not clients. It is interesting to see the different experiences to the same piece.

A very basic description of the process: The insects are composed of hand cut stained glass, glass beads and sheet copper using a copper foil technique. These materials form the wings and bodies. Their legs are formed with various gauge copper tubing and wire, using recycled metal where I can.

I feel very fortunate for all the successes I have had with my art practice. My customers really have inspired and enabled me to keep going. I had my first solo show at Circle Craft in 2007. The organizers oversold the show with orders on pieces and it was fun to hear of all the places the pieces were being shipped to throughout the world.

Recently I’ve opened a new gallery on Salt Spring called the Farmhouse Gallery. It is a small space where I will feature my most recent works as well as a selection from artist Diane Perry and a few other select pieces from favourite artists.

As far as my work goes, I have more interest in actual insects now more than ever. There are so many weird and wonderful, beautiful oddities out there, I don’t see myself stopping anytime soon.

Talking

Opposite Page: Green Scarab Beetle Close-Up, Dung, Red Hercules and Green Scarab Beetles- Photos by John Cameron Green Cranefly and Grasshopper Photos by Morley Frey.

Talking Arts profiles one local or regional artist a month. If you are an artist or know one that should be profiled please e-mail us at: info@cowichanvalleyvoice.com. for more information.

Arts

Book Launch for Artists

April 7th 7-9pm Mahon Hall

Salt Spring Island.

The members of the Salt Spring Island Studio Tour are excited to announce the launch of the book “Salt Spring Studio Tour, Artist Profiles” The tour has been 22 years in the making and is an iconic part of the island’s history and appeal. To both locals and visitors alike, it symbolises a Salt Spring lifestyle: creative, independent, Bohemian. We have 33 studios participating this year, including seven newcomers and eight long-time members. These islanders, your neighbours, are producing some of this country’s most celebrated work in an impressive array of media; From traditional to contemporary ceramics, world-class wood, phenomenal photography, award winning culinary delights, acclaimed jewellery and tantalizing textiles are but a few of the treasures you will find on the tour this year.

Given this calibre of work it is not surprising that a group of four women on the tour shared the feeling that these artisans deserved better representation. After redesigning the Tours map, giving it a more artistic and contemporary feel, they decided to pool their talents to create an outstanding book that could act as an ambassador, not only for the tour but for all of Salt Spring. Looking upwards and outwards for ideas and resources, an inspiring Swedish artist’s tour book was presented by one of the women to the group. It reflected in its layout the creativity of its subjects. Precisely what the group had envisioned, they got to work utilising it as a model. The small rural island of Göttland it promoted also boasted an abundance of artisans in a beautiful setting that draws visitors year round. Does this sound familiar?

Come for festivities and view the new book, which will be available for purchase. Take it home and peruse at your leisure. Pick up the free map and plan your visit to our “Island Insight” Tour.

Are you a local artist? Would you like to know how to list your studio and a photo of our work here too?

E-mail us at: info@cowichanvalleyvoice.com or call 250.746.9319 find out annual listing rates.

Taste of The Valley is a monthly review of a local restaurant, cafe or bistro within the Cowichan Valley area. If you have a favourite restaurant you’d like us to review please e-mail us at :

info@cowichanvalleyvoice.com.

Amuse Bistro

•Open for Dinner 5pm

Wednesday to Saturday

•Warm and Friendly Bistro Atmosphere

•Price: $$

•Dedicated to using fresh local ingredients

•Exquisite and unique

plate presentation

•Vegetarian Options
•Admirable selection of International and BC wines

Amuse Bistro

1753 Shawnigan Mill Bay Road, Shawnigan Lk

250.743. 3667

www.amusebistro.com

“The ingredients for your

dinner this evening have been comprised from

the bounty of the

Cowichan Valley &

Vancouver Island.”

Taken from the Winter Menu of Amuse.

Cowichan Valley locals are quite fortunate to have a restaurant of this calibre within our midsts. One night before attending a performance at Brentwood College we followed Shawnigan Lake locals to highly recommended Amuse Bistro. Within our first bites it quickly became one of the greatest meals we had ever had.

What we didn’t expect was that every single component of our meal was a creative, flavourful work of local art.

A true testament to their menu statement. We began the evening with the House made Charcuterie, $12. This gorgeous plate was a tantalizing composition of the Chef’s delicious venison sausage, a generous slice of rich homespun chicken pate, valuable reserves of summer pickled lemon cucumber, petit pan squash, local beet and garlic cloves all served with freshly baked breads and flatbreads, grainy mustard and garden greens. Lovingly, I crunched the pickled petit pans (a beautiful round and shallow squash with scalloped edges) while watching the rain pour down outside. Already we were making plans for our next meal at Amuse.

Popular in 19th and 20th century dining we were served a palette refreshing sorbet (intermezzo) between courses. Handmade with local blackberry and cab-merlot Cowichan Valley vineyard juices.

For dinner I was torn between the Chimay, Braised Quist Farm Short Ribs, $27; served with Code’s Corner Farm cranberry bean ragout, apple and pinot noir Venturi-Schulze Verjus sauce and the Qualicum Beach Scallops, $28; served with pan seared little Qualicum scallops, savory pancetta clafouti and smoked paprika beurre blanc. I opted for the latter with a promise to myself to have ribs here on another ocassion.

The scallops were fresh, firm and flavourful a lovely combination especially at this time of year when some restaurants aren’t cooking their best. Served with local parsnips and a story of their origins, these sweet roots came from a local farm who supply the restaurant with fresh seasonal produce year round. This particular sweet parsnip taste is one that can only be developed over winter in the ground. The accompanying paprika beurre blanc was subtle, yet an engaging complement to the delicious entree.

Richard wavered between the Roasted Quist Farm Lamb Top Sirloin, $28 (shown opposite page) served with pancetta and savoy cabbage tart, carrot emulsion, mint and balsamic jus or the Hazelnut Encrusted Pork Tenderloin, $26; served with organic quinoa, caramelized onion, stone ground mustard and pear nectar jus. Always a fan of local lamb this choice cut of sirloin was delightful and succulent, served atop a savory moist tart filled with thick cut morsels of pancetta. Somehow Chef Boisvert managed to serve this entree with both a refreshing mint jus and sweet beurre blanc though neither of the condiments blended anywhere on the plate. It was a perfect palette of balance. Even the most exquisite of restaurants will often saucily overwhelm the full fresh tastes of locally raised meats or farm fresh vegetables, Boisvert manages to harmonize every flavour as if they were instruments in his orchestral cuisine. The result? A perfect balance of taste sensations. When you dine at Amuse you will agree, eating here is not just a meal, it is a rare and true culinary experience.

Taste of

The Valley

Always room for dessert (left)

Amuse’s dessert petit fours: housemade caramel ice cream with nougat brittle, raspberry jelee, dark chocolate flourless cake with white chocolate ganache and maple whiskey cakes with creme glaze.

Tuesday Night Wines : Buying Argentinian

Today Argentinian wine makers are more interested in quality wines and wine export. You may have noticed the recent increase in Argentinean wines available in your liquor store. If you haven’t checked it out lately now is a great time to try something new from Argentina. The following wines are affordable, excellent examples of wines from the Mendoza and Salta regions.

Crios Torrontes 2007 Torrontes typically gives a full bodied, dry white wine with Muscat like aromas and this wine is no exception. Aromas of spring flowers, peaches, citrus and exotic spices. A beautiful creamy dry white wine with great acidity. This wine has to be tasted to be believed.

Los Arboles Cabernet Sauvignon 2007

A great little Cabernet Sauvignon from the Mendoza region of Argentina for under $15.00. A well balanced, full bodied wine with lots of black fruit, balanced tannins and a savory finish.

La Mascota Malbec 2007 A new single vineyard, old vine wine from Mendoza. Dark inky purple with blackberry, black currant and vanilla aromas followed by a hint of licorice and the spiciness found in many Malbec wines. Full bodied, soft and pleasing.

Amalaya de Colome 2006

Fruity red cherries and raspberries with a touch of vanilla from the oak. Well balanced, full bodied, silky and easy to drink. A great food wine from the Salta region of Argentina. Malbec, Cabernet Sauvignon, Syrah, Tannant and Bonarda.

Sherry Groenendyk is Manager of Beverly Corners Liquor Store. Her customers and staff agree that Sherry’s picks are always good. Sherry knows her stuff.

Cheers to The Valley

Select Local

Vineyards

Venturi Schulze
250.743.5630

4235 Trans Canada Hwy, Cobble Hill
Estate grown wines and balsamic vinegar. Please phone ahead.

Blue Grouse

Vineyards

250.743.3834

4365 Blue Grouse Rd

Duncan

Family owned and operated. One of the founding estate wineries on Vancouver Island.

Cherry Point

Vineyards

250.743.1272

840 Cherry Point Road
Cobble Hill

Open daily for tours and tastings. Bistro onsite.

Godfrey Brownell

Vineyards

250.715.0504

4911 Marshall Road
Duncan

www.gbvineyards.com

Natural method winemaking made in small batches. No herbicides or pesticides used.

Tasting room open daily.

Glenterra

Vineyards

250.743.2330

3897 Cobble Hill Road
Cobble Hill

Estate Grown. Sustainably Farmed. Thistles Cafe onsite overlooking vineyard.

Zanatta &

Vinoteca

250.748.2338

5039 Marshall Road
Duncan

120 acre family run farm. Wine tasting and sales Wed - Sunday 12pm-

4:30pm.

Echo Valley

Vineyards

250.748.1477

4651 Waters Road
Glenora

www.echovalley-vineyards.com

Tasting room and wine shop.

Local Cider

Merridale
Ciderworks
250.743.4293

1230 Merridale Rd, Cobble Hill
BC’s first estate winery. Award winning ciders. Tasting room. Self guided tours. Bistro on premises.

Salt Spring

Vineyards

Saltspring

Vineyards

250.653.WINE

151 Lee Road

Salt Spring Island

Garry Oak
Vineyards
250.653.4687

1880 Fulford Ganges Rd
Salt Spring Island
10 acre vineyard overlooking the Burgoyne Valley.

Alderlea Pinot Noir 2006

Roger and Nancy Dosman operate Alderlea Vineyards on the slopes above Quamichan Lake. Established in 1992, winemaker Roger is dedicated to growing high quality grapes and producing 100% estate grown wines. All products are made from the vineyard’s grapes, including superb white wines, red wines and ports. The beautiful, south sloping 10-acre vineyard overlooking Quamichan Lake possesses all the requirements for producing quality cool climate grapes. From the rocky soil to the grafted vines recommended by a French research institute, some of Europe’s best known grape varieties such as Pinot Gris and Pinot Noir flourish in the warm Cowichan Valley summer.

2006 Alderlea Vineyards Pinot Noir - An upfront, lightbodied wine, sharp cherry on the nose, fruity with lingering earthy overtones on the palette. Great with some local Cowichan Valley lamb or beef roast.

Alderlea Vineyards

1751 Stamps Rd

Duncan, BC

V9L 5W2

250.746.7122

It’s the most wonderful time of the year at Makaria Farm: it’s tomato planting season! No other plant brings me as much joy as tomatoes. It’s the first section I turn to in the seed catalogues, my favourite topic of conversation with any farmer or gardener, and the only plant I refuse to let Brock help me plant. Tomatoes epitomize the miracle of growing food from seed: you start with a tiny seed, no bigger than a freckle, and it easily becomes a monster of a plant, producing delicious fruits by the handful.

The hardest part of growing tomatoes is deciding which to plant. Last year I chose Gardener’s Delight, Red Cherry, Amish Paste (a roma), Early Girl (my token hybrid), and Black Krim, a heritage Russian variety. I almost threw my first ripe Black Krim to the chickens: it looked like mud inside. Ultimately I saw past its hideousness and Black Krim became my favourite of the bunch. It passed taste-tests with experienced gardener neighbours, and became the most popular tomato at our farm stand.

For others out there who adore tomatoes and want to grow their own, here’s what I’ve learned about successfully growing amazing tomatoes:

• Unless you have a greenhouse with room for the full-sized plants, don’t plant your seeds too early. I planted in late February last year and ended up sharing my living room with leggy plants in 30 gallon pots that had to be shuttled indoors/outdoors every morning and night until May. Start your seeds in April.

•As your tomatoes grow, transplant them into bigger pots: and each time, bury the plant almost to its top leaves. The plant will send out new roots from the buried section and create a skookum root system.

• When it’s warm enough to transplant your tomatoes outside (May or June), lie each plant down sideways on the ground and pile soil on top of it, leaving the top few inches of the stem bare. The plant will send out more roots from the buried parts, and the top of the plant will eventually turn up 90-degrees toward the sun. If you dig a hole to bury the tomato (as I did last year), the cold soil below can literally turn the plant purple from the shock, and the plant will take longer to become established and bear fruit.

This year I’m planting all new varieties (plus the amazing Black Krim), including Tiny Tim for container growing, Moneymaker, and Prudens Purple. I can’t wait to make our favourite snack: tomato with thin slices of mozzarella, fresh basil leaves, olive oil, salt and pepper. Bring on summer!

On the Farm

W.I.N.G.S. II

Women In Need Growing Stronger

Thrift Boutique

Welcoming donations of good quality

clothing and household goods.

193 Station Street
250.746.9906

Helpful Garden

Amending Soil & Herb Spirals

Spring is finally here and it is now time to start preparing our beds for another growing season. April is a terrific month to amend our soils. I recommend adding seaweed, composted manure, compost, kelp meal, bone meal and lime to garden beds. Vegetables are heavy feeders and require a wide array of nutrients and organic matter to thrive.

Seaweed and kelp meal is one of the best things you can add to your beds since it contains 72 different trace minerals which are vital to plant health. I shred up seaweed with my lawn mower to create nutrient rich mulch that feeds my plants and reduces weeds from popping up. Collecting seaweed is also a great excuse to visit the beach and spend time in nature.

Dolomite lime is also very important for amending our west coast soils. After a winter of snow and rain vital nutrients are leeched from our soil and it tends to become more acidic. This is great for evergreens, blueberries, tomatoes and rhododendrons but most of our leafy greens like a soil with a more balanced pH. If you have never limed your soil you can be generous with the first application but follow instructions on the package and do not over lime as this can create an alkaline soil. If in doubt test your soil with a kit and find the pH, then amend as necessary.

The one thing I love about gardening is giving back to the earth. I do this by nurturing the plot of land I grow my family’s food on. The earth gives us so much on a daily basis it is truly incredible! Happy food creates happy people, since we truly are what we eat!!

If you want to get creative this spring why not create an herb spiral. I recommend placing it as close to your kitchen as possible. Spirals do best with lots of sun and good soil.

The first step is creating a mound with good quality soil. If the soil looks poor add compost or manure to increase the humus and spade it in. There are no size recommendations, create the spiral as big or small as you like.

Next you will need some rocks. Start with the large ones first at the base of the spiral to retain the soil. As the spiral works its way up the mound decrease the size of rocks until you reach the top. Now the spiral is ready for planting. I recommend planting herbs that can tolerate drier conditions at the top (rosemary, lavender & thyme) and more moisture loving ones at the base (nasturtiums, parsley & lettuce).

The whole idea of herb spiral is to make more efficient use of space. I love them since I can harvest a wide array of great food from a beautiful spiral that is practical and pleasing to the eye. Happy Spring Gardening.

Nature’s Guide To Birth

Spring has arrived, and with it a multitude of baby animals – birth is everywhere. Mama rabbits dig a hole and line the birthing nest with fur from their belly. Mama deer leave their herd to birth in a secluded spot with deep vegetation. Close observation of animal habits reveals valuable lessons for humans preparing to birth.

“Birth is the most human I’ll ever get to be,” shared one pregnant woman in our prenatal classes. We humans don’t tend to think of ourselves as mammals, but the rocking, moaning, & swaying of labour is a powerful representation of the primal, intuitive nature of birth, stripped of social norms.

Ever wonder why so many women go into labour at night? We humans seek many of the same conditions as the animals in nature around us. The lights are dim, the world is asleep, our busy minds are quiet, and somewhere deep inside our body knows it is a safe time to begin.

As you envision your birth space at home or in the hospital, take your cues from the natural world. Just as cats prefer hidden dark corners, women’s bodies respond best to labour in an environment that feels private and safe. Elements such as the gentle glow of LED candles, closed doors, dimmed lights, and a trusted birth team serve as valuable supports and enhance your sense of privacy. Our humanity, which in our modern world so often sets us apart from nature, is our guide back to birth the way nature intended.

continued on page 20

Keating Farm Estate

Keating Community Farm Coop Board of Directors spent an afternoon under the apple trees discussing options for the heritage orchard at Keating Farm Estate

Members of the Keating Community Farm Coop, which has agricultural rights on Keating Farm Estate, are looking forward to the new season. We have recently approved a long term proposal for field crops, plans for rearing meat chickens, managing fruit trees, and a new bee keeper, and continue to consider options for our heritage orchard. A long term Farm Plan will soon guide decision making in conjunction with a heritage conservation plan being developed by The Land Conservancy (TLC). The vision of a multi-faceted, organic community farm is coming into place!

Why not consider joining us by purchasing a share? Shareholders have preferential access to farm production, can submit proposals for their own agricultural projects, and are part of a community supporting ecologically sound farming and opportunities for young farmers. Work parties and other special events try to involve as many of our members as possible.

For more info about the Coop contact: Sandy McPherson, sandymcp@telus.net.

For group tours of the farm and historic house contact:

Nicole Haddad at 250-737-1401 or nhaddad@conservancy.bc.ca.

Geoffrey Thornburn is

President of the Keating Community Farm Coop Board. He is retired after 35 years with federal environmental agencies and is living in Langford.

Gearing Up For Spring

The sound of street cleaners scrubbing the cement can mean only one thing for Cowichan’s fair weather riders — cycling season is upon us. But before you hop aboard your dusty bike and pedal enthusiastically off into the sunshine, make sure to perform the following checks to ensure a safe and successful spring in the saddle.

A healthy bike makes for a happy and safe rider. If fixing your bike seems daunting, the mechanics at the local cycling shops are always willing to help. For exciting cycling routes in the Cowichan area, check out the Cowichan by Bicycle page at www.naturecowichan.net

Feel your Wheels

Chances are your tires have lost pressure during the cold winter. Pump them to the proper pressure indicated on the sidewall of the tire. Check for cracks and bulges on the tire. Make sure the wheels are tightly secured, the spokes are intact and tight and the tires spin without wobbling.

Check your Brakes

If your bike is supposed to have brake pads, make sure it does. If not, get some.

Grab hold of your brake levers and squeeze them, making sure there’s proper tension in the cables.

Lube it or Lose it

To clean your chain, grip it lightly with a cloth and backpedal. After the grime is gone, lube it up, then wipe off the excess oil with the cloth. Shift gears to make sure there are no squeaks or grinding, and everything is moving smoothly.

Tighten and Drop

After you make sure all bolts and quick-releases are tight, pick your bike up three or four inches then drop it on its tires. If you hear or feel anything rattling, check it out and fix the problem.

Aaron Bichard is an avid, year-round cyclist, pedaling waste alternatives as co-owner of Cowichan Recyclists. When not on the road, he channels his cycling enthusiasm into local projects such as helping to organize Bike To Work Week, May 11-17.

April Events

To have your event listed in the Voice’s Community Calendar

E-mail your listing one month in advance with subject haading EVENT

to: info@cowichanvalleyvoice.com

Event space is limited- 1st come, 1st served.

181 Broadwell Road

Salt Spring Island

250 538 1866

www.duckcreekgallery.com

Choirs in Concert - Sunday April 19th

Doors 1:30pm / Curtain 2:30pm

T-Gil Performing Arts Centre, Brentwood College School

Eric Dozier and the One Human Family Gospel Choir are very pleased to participate in “Choirs in Concert” to help raise funds for friends with special needs. One Human Family Gospel Choir believes in community service and we have been able to help many groups and organizations on Vancouver Island. Our aim is to develop bonds of friendship across racial, religious, cultural, age, gender and socioeconomic lines with music serving as the initial bond to ‘unite the world, one song at a time’. Music has the power of inclusion and I have seen first hand how music programs work and help with self esteem and growth for all students and especially children with special needs. Music unites the students and it promotes their creativity and celebrates their success. What a wonderful way to help these students, through our coming together and celebrating in concert!

Captains

Log

Destination: N48 65.6, W123 40.1

It is still cool on the water in April, and the weather changeabl, but these strong and consistent winds can be appealling to any sailor.

I like to do my spring day trips with a nice cozy port of call for lunch. A good destination is the Thetis Island Marina Pub in Telegraph Cove between Thetis and Kuper islands. Co ordinates: Georgia Strait at N48 65.6, W123 40.1

It is an easy morning trip from any of the Cowichan Valley’s public boat launches or marinas You’ll find some dramatic scenery along the way crossing Stuart Channel,

As you pass the back drop of Vancouver Island’s mountains your appetite will peak just in time for a lunch stop at this friendly pub.

A pint and a leisurely lunch can be enjoyed before your sail home. Always remember to check the weather forecast as conditions can rapidly change at this time of year.

Ayurveda: The Memory of Seeds

Central to the teachings of Ayurveda lies something called cognitive memory. Cognitive memory is our own remembering of life as well as the collective remembering of every life in the universe. The memory is inherent in all of us and has been inherent in all who have come before. It can be observed in the cyclical turning of the seasons, the instincts of animals and the human’s ability to intuit. Cognitive memory connects all beings to each other and to the beginning of life: a seed. Seeds hold within them the oldest memories because they contain the secrets of life. From one small seed so much is brought forth and so much remembered. Seeds eventually produce food so when we eat, we are taking the cognitive memory of the seed. In this way, food is memory. We are what we eat. Eating is remembering. Next time you purchase groceries, ask yourself whether or not you want to take in their cognitive memories. Think of creating and eating food as if it were a time for meditation and remembrance of your own divine nature. You will come to find that the secret ingredient is always Love.

Kimberly Loeb i has been practicing Ayurveda 2001. Visit www.wisearth.org or email Kimberly at kimkimqi@gmail.com

Spiritual

Counselling

Spiritual

Response Therapy

Soul Path Solutions
Carollyne MacLean

250.715.6800

#42-1400 Cowichan Bay Rd, Cobble Hill

Facilitating conscious evolution by integrating and moving past your story.

Long Boat

Counselling

250.709.9673

1555 Longwood Rd, Cowichan Bay

www.

longboatcounselling.com

Long Boat Counselling Julia Allen offers spiritual counselling working with the WHOLE person for change.

The Yoga of Everyday Life

Listen to Your World.

When I was a child, my father had a poster with “Listen to your world” on it. As soon as I could read, I started on a journey to figure out what those words meant. Every thing on earth has a sound and vibration. Shakespeare once said, “the earth has music for those who listen.”

A yoga pose that calms the mind to help us listen better is Upavistha Konasana. The name of this pose translates into ‘seated angle’ pose. Sit

comfortably on the floor and open your legs out as wide and comfortably as you can. If you feel discomfort in the low back, place a pillow under your seat. Position your knees and toes pointing upward. Inhale deeply, then exhale, place your hands on the floor in front of you. With straight arms, walk your hands as far as you feel comfortable while hinging in the hips. Hold the pose for a minute or so and tune into your breath. Close your eyes and turn your ears on.

Whether it is in our favorite pose or in meditation, really listen to the world around you. Listen for the collective universal sound. Listen for your own sound with in the universe. Listen to your world. What does it say?

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250.746.9319

sales@cowichanvalleyvoice.com

Mind, Body, Spirit

For the Dissolution of Ego Identity

It was with these words that my spiritual teachers began their instruction one day.

I was sceptical and confused.

We were sitting on the carpet on a hard wood floor and I replied capriciously “You mean to say that the floor we are sitting on has consciousness?”

“Of course!” They replied and smiled at me indulgently. “Not like your consciousness, much slower. But this floor holds you as lovingly as if it were your own mother. And indeed, in some respects we can say that this floor is your mother!”

“What?” I was so astonished, my pen ran off the paper.

They continued. “ You are made up of elements from the earth; you have evolved from these elements and they should be honoured as your ancestors!”

Then they went on to tell me that it is one of humanity’s egregious qualities to consider ourselves the special children of the earth; the one that is apart from Gaia’s creation, alone and unique in our consciousness.

This probably arose during the childhood of our species, when we struggled for survival during the ice ages. An unlikely candidate for natural selection, no fur, small teeth, soft claws, we stood up on our hind legs and determined that by our ability to manipulate and control things, we would live!

I went home that night and pondered this perspective. With each inanimate object which I picked up, I tried to consider it as a sentient being. I spent years struggling with this hypothesis. I could understand how my pets were beings, that wasn’t difficult. I researched some interesting studies about the secret life of plants, how they “scream” when they are hurt, how wood retains the memory of the tree in much the same way we remember our parents. Plants I came to see also as beings.

But rocks? Rain? Mud? Surely these are dead matter, animated by forces greater than themselves? That was certainly what I was taught by science, and I had been steeped in university science for many years. My deep respect for my teacher pushed me on.

Then one night as I was preparing dinner, I picked up my favourite knife. In a flash I realised that this object was not too different from me. It had a birth, (made in England); parents (knife markers); it was honed by the exigencies of life (fire); it has an identity, work and purpose. It held many connections, physical (I could feel its qualities in my hand); emotional (it was given to me by my son) and spiritual (knives and swords are commonly used as metaphors for cutting away unwanted neurosis and blockages). Yes, I concluded! Even a knife is interconnected with the world- as much as I am.

We would not be on the brink of environmental collapse if we understand that although we are a unique species, we are not gods. We are interdependent and interwoven with many beings for the co-creation of the world.

1. Pick an animal and imagine you are living in its body. See, hear, touch, and smell the world from this being’s perspective. Be as intimate in the experience as possible.

Don’t anthropomorphise it; don’t project human fears or aggression into it.

2. Now pick a plant and do the same. Live a day in their tissues. Feel what it is like to be a plant.

3. Finally, and most difficult, choose an inanimate object and enter into its awareness. Experience creation from this being’s perspective. It can be a crystal, a cloud or a pond.

4. When you are finished, give thanks to the being. Remember any kind of deep associative work with another being, done with love and respect, brings blessing and healing to both of you.

Julia Star is a writer and spiritual counsellor who lives in Cowichan Bay BC. For more information about her book “The River Books: Love Work and Wisdom” go to www.longboatcounselling.com

Pacific Northwest Raptors

With your eyes skyward this time of year, you will often witness the extraordinary courtship of birds. Some are more obvious than others – the eagles locking talons and spiraling towards the ground, only to break free just before crashing. The Red-tailed Hawks calling to each other as they circle on thermals. Watching closer you will see them form bonds. They fly together, bring nesting materials to reinforce their nests together, and sit together, surveying their territory and valiantly defending it if another bird threatens their kingdom.

At Pacific Northwest Raptors, a pair of ravens are nesting near to Charlie (the one winged 40+ year old Bald Eagle). Last year during their breeding season, they began aggressively defending the area surrounding their nest. Those of you who have visited the centre will remember that their nest is less than 300m from the flying field, where all the resident raptors soar, glide and fly. Although our birds fly directly within their defended territory, the ravens quickly accepted all the resident raptors. Strangely enough they left our birds alone – despite our initial concerns that it would cause chaos!

When staff would introduce a young or new bird to the area, the ravens would fly over us, checking it out. Seemingly satisfied that the new bird was a PNWR resident, and as such posed no threat to them, they would return to their nest area. However, the moment a wild raptor would appear in the distance, even 500m or more away, they would immediately be hot on its tail, uttering raucous shrieks of anger until the offender was sent far beyond the area.

Their behaviour fascinated us. They were not concerned about our birds at all, despite having all kinds of eagles, hawks, owls, falcons and vultures flying all around their kingdom.

Although ravens are not a bird of prey, they do hunt, they do scavenge, and at PNWR we like to think of them as honorary birds of prey! Their intelligence (in terms of the avian world) is indisputable – for more information try reading the award winning book “In the Mind of the Raven” by Berndt Heinrich.

In my eyes this is an incredible example of individual recognition, acceptance, understanding, and brainpower. In some ways the ravens remind me of the vultures we have at the centre – these are also not technically a bird of prey, but they too have a keen intelligence. Their curiosity demonstrates how vultures and ravens share more than just a love of raw meat and scavenging. These birds are smart – just how smart, we may never quite understand.

Robyn Radcliffe is a falconer at the centre, and is responsible for the care, maintenance and well being of about 75 birds She is working on her biology degree, but it is taking a long time because she cannot leave the birds for very long,She adores them. “To me, they are just about as perfect as you can get..”

Earth Day is on April 22

Earth Day is a Birthday!! Just like a birthday is a special day to celebrate a person, Earth Day is a special day that celebrates the Earth. Earth Day was born on April 22, 1970 in San Francisco, California. Every year over 100 different countries join together in the celebration of Earth Day on April 22nd. Earth Day is the largest, most celebrated environmental event worldwide. On Earth Day, we remember to appreciate nature and learn ways to protect our environment. Find ways that you can help keep the planet clean and help protect our environment!

A Whale of a Baby!

Every spring brings a baby boom on the West coast as the gray whales return with their young from their winter in Baja, Mexico. As a new mom myself, I wonder what it takes to be a mama whale? While we know little about the

details of the gray whale reproductive cycle, there are certainly some similarities and differences between us and our mammal relatives.

In our part of the world, pregnant women are offered much support and people are suddenly happy to assist with everyday tasks. I somehow doubt that gray whale cows are offered so much support during their pregnancy. In October, pregnant females lead the migration south from Alaska. There isn’t a lot of

opportunity for assistance. In fact, the males play no apparent role in the lives of their offspring beyond conception.

Like humans, whales must increase their caloric intake during pregnancy to pack on a healthy amount of weight to provide for the baby. Most of this feeding takes place during the summer in Northern waters when they gain up

to 30% of their body weight. Thank goodness they have the buoyancy provided by the water to help ease the strain.

After thirteen and a half months gestation the calf is born. As mammals, we

share the characteristic of birthing live young. Whales generally give birth to one calf - multiple births are extremely rare in the cetacean

world. While we don’t know if whales have developed any pain management techniques during labour, it could be said that they have pioneered waterbirth. Gray whale calving takes place in warm, shallow waters and the young

make their appearance head first, which is unusual for cetaceans.

A whale calf instintively swims to the surface within seconds for its first breath;with the help of its mother. Within 30 minutes of its birth the baby whale can swim. Calves nurse for the fist seven or eight months on extremely rich milk, which is more than 50% fat. Baby whales drink 50-80 pounds of milk each day, which helps them to grow from their birth length of 4.6m to 7m by the time they are weaning.

By late February, mothers and calves must think about making their return journey to Alaska. Their 9,000 km journey will bring the young through our waters for the first time. When you spot them off of our coast give them a big round of applause. This is their first of their many migrations. You’ve

come a long way baby!

Ah, Wilderness

By Eugene O’Neill

April 23 to May 23

Chemainus Theatre Festival

A comedy for anyone who has fallen in love, grown up, and discovered that their parents were once young, too.

One of America’s greatest playwright’s Eugene O’Neill takes a nostalgic look back at life in a small seaside town is joyful, beguiling, and uplifting.

“I can only remember a few nights that were as beautiful as this - and they were so long ago - when your mother and I were young.”

Shows: Wednesday through Sunday.

The Playbill Dining Room is open before every matinee & evening show.

Box Office 250-246-9820 or 1-800-565-7738

www.chemainustheatrefestival.ca

Rebecca Hurwitz with the help of Wendy Szaniszlo

Green Living

Enough Stuff - Continued - Because It Does!

Here I am writing about the same topic as I wrote about last month. I find myself talking about clutter again not because I haven’t got something new to say, but because the job of de-cluttering never ends. Just like a diet, living a de-cluttered life requires a lifestyle change.

Here are some ideas to help you keep on track. Enjoy!

1. Keep a designated “clutter” tote in your vehicle or with your recyclables, so that whenever you come across something you no longer need, you can put it in the tote immediately.

Once it is full, take it away.

2. Deal with mail and paperwork right away, and don’t let it pile up.

3. The more shelving and storage space you have, the more likely you will be to fill it up. If you don’t have it, then clutter will have nowhere respectable to pile up.

4. Having said that, keep an empty drawer or two, so you don’t feel full to capacity. In this way, you are making room for the new in your life.

5. Stay conscious of your surroundings. Continue to ask yourself whether items in your space are pleasing to you or whether you would feel better without them.

6. Remember what things you gave away and why.

7. Be patient with yourself. The process of getting to a level you feel good about can take months.

Spring-Sunshine-

Breezy- Daffoodils

In the heart of the English Lake District is an old Cumbrian village called Grasmere. There is a beautiful old church in the centre of the village and time stretches back over the centuries as you enter. In the grounds of the picturesque churchyard where the River Rothay gently flows one of Lakelands famous sons William Wordsworth and his family are buried. His most famous poem “Daffodils”, was composed the early 19th century as he sat on the banks of Ullswater. The very spot is a shiny rock known today as “Wordsworths Seat “.

DAFFODILS by William Wordsworth (1770-1850)

I wandered lonely as a cloud

That floats on high o er vales and hills

When all at once I saw a crowd,

A host of golden daffodils,

Beside the lake, beneath the trees,

Fluttering and dancing in the breeze.

Continuous as the stars that shine

And twinkle on the Milky Way.

They stretched in never ending line

Along the margin of a bay:

Ten thousand saw I at a glance,

Tossing their heads in sprightly dance.

The waves beside them danced, but they

Outdid the sparkling waves in glee:

A poet could not but be gay (happy)

In such a jocund company:

I gazed and gazed but little thought

What wealth the show to me had brought.

For oft , when on my couch I lie

In vacant or in pensive mood,

They flash upon that inward eye

Which is the bliss of solitude,

And then my heart with pleasure fills,

And dances with the daffodils.

Grasmere has a unique Gingerbread House, very small and very busy-the smells drift across the churchyard enticing visitors through their door. Try it, the children can do the stirring and lick the spoon!

Grasmere

Ginger Bread

225gms fine oatmeal

100gms butter

1 teaspoon ground ginger

100gms soft brown sugar

¼ teaspoon baking powder

Mix the ginger and baking powder into the oatmeal. Add the sugar and mix well. Melt the butter gently and bind everything together with the melted butter.

Press the mixture into a rectangular greased tin and bake for 30 /35 minutes at 160 degrees C until golden brown.

Cut into small pieces whilst still warm and leave in tin to cool.

Uk correspondant, Carol Badman is eagerly awaiting the arrival of her first grand-twinsexpected in the Cowichan Valley at the end of May.

Call Today!

Farm

Markets

Honeymoon Bay

Outdoor Market
250.749.7772

10063 South Shore Road
Honeymoon Bay

Saturdays 10-2 Local produce and artisan wares. Everything is handcrafted!

Old Farm Market
250.748.6410

5164 Francis

Duncan

Seasonal fresh local
produce market.

Community Farm Store
250.748.6227

101-330 Duncan Ave

Duncan

Local grown organic produce and socially conscious products.

Local Meats

Cowichan Valley
Meat Market Ltd
250.746.8732

5191 Koksilah Frontage Rd, Duncan

Quist Farms, family

owned and operated.

Large selection of hormone free meats. Delicious hot food items made daily.

The Duncan

Butcher Shop

250.748.6377

430 Trans Canada Hwy

Duncan

Locally raised meats, hormone free. British groceries.

For more info about:

Community Directory Listings

or Monthly Classified Listings

Please contact us at:

250.746.9319

or by e-mail to

sales@cowichanvalleyvoice.com

Moby Meats &

Market
250.748.9932
5187 York Road

Duncan

Specialty meats, beef jerky, seafood, BBQ specialties and groceries.

Small Farm Producers

Cali Farm

Organic Produce
250.746.6827

2328 Koksilah Road
Cowichan Station

Free-range brown eggs, assorment of fresh seasonal veggies.

Makaria Farm
250.597.3726

4715 Bench Road

Duncan

www.makariafarm.com

CSA Harvest Boxes. Grain workshops. Daily farm-gate sales starting June: fresh-picked organic vegetables, summer-long strawberries, and more.

Cowichan Bay Farm
250.746.7884

1560 Cowichan Bay Rd
Cowichan Bay

Award winning heritage farm. Specialty poultry products. Open daylight hours 7 days a week.

Alderlea Farm
250.715-0799

3390 Glenora Road
Duncan www.alderleafarm.com

Community Supported Agriculture (CSA) program providing fresh, seasonal local produce to member families in the Cowichan Valley for 24 weeks. Turkey and chicken also available.

Pet Care

Services

Dunkin Dogs
250.743.3935

#5-1400 Cowichan Bay Rd., Cobble Hill
Premium foods and raw treats, toys, supplements, supplies. Grooming services onsite.

The Paper Crate
250.245.9790

#6-1400 Cowichan Bay Rd., Cobble Hill
Supplies for all your crafting needs, with huge paper selection.

Golf Partners

Visiting Lady Captain
250.746.9319

My mother, an avid golfer will be visiting from the UK for a month in May/June. Would like to find some local 50+ ladies for her to play with while she is here.

Cowichan

Services Guide

Fishing &

Lodging

Cowichan River
Wilderness Lodge

250.749.3594

7461 Hudgrove Rd.

Lake Cowichan,

www.kenzies.com

Luxury B&B on Cowichan riverfront with custom guided fishing adventures.

Custom Boat Lifts & Docks

Hewitt Roll A Dock

1.866 447-9284

Vancouver Island,
Vancouver and Fraser Valley

www.hewitt-roll-a-dock.com

The toughest boat lifts and docks:floating lifts, floating docks, roll-a-dock, boat lifts, hydraulic lifts, swim rafts, dock hardware & accessories.

Camping &

Kayak

Cowichan Bay

Kayak & Outfitters
1.888.748.2333

1765 Cowichan Bay Road, Cowichan Bay

Rentals, sales and day tours. Camping gear, footwear and lessons also available.

Your business

listing

should be here.

Duncan
Real Estate

Teresa Kowark
Sutton Group Realty
1.888.864.4888

2610 Beverly St, Duncan
www.sutton.com

Valley resident for over 30 years. Knowledgeable. Friendly. Professional. Thinking of buying or selling? Call today!

DFH Shawnigan
250.743.7151

1750 Shawnigan Mill Bay Rd, Shawnigan Lake

www.dfhshawnigan.com

Reliable, friendly advice on buying and selling properties located in Shawnigan, Mill Bay, Cobble Hill, Arbutus Ridge, Cowichan Bay and Duncan areas.

Shawn Sanders

Photography
250.731.6158

www.shawnsandersphotography.ca
Photographic packages to suit every need and budget. Catering to Cowichan Valley area, Gulf Islands, Tofino and Vancouver Island weddings. Outdoor and Beach weddings my specialty.

Shawnigan Lake
Real Estate

April Horoscopes

Georgia Nicols M.A. is Canada’s most popular astrologer. A Buddhist, this Vancouver-based astrologer writes daily for the National Post, the London Free Press, the Chicago Sun Times, and the Press Democrat (California). Her weekly, monthly columns and Special Annual Forecasts appear in Elle Magazine (Canada), the San Francisco Examiner, the Washington (DC) Examiner, the Paris Star, the Beacon Herald, and regional papers in Canada, the United States, and New Zealand. We are honoured to feature her in the Cowichan Valley Voice. www.georgianicols.com

Aries (March 21-April 19)

The Sun has returned to your sign making it your turn to recharge your batteries for the rest of the year. Because the Sun casts you in a very favourable light, all kinds of people and opportunities inexplicably come your way. Milk this for all it’s worth. You have this opportunity once a year, and this year it’s most auspicious because Venus is in your sign for 18 weeks instead of its usual three-week sojourn. You appear strong, confident and unusually attractive to others. You shine in all group settings. Dare to dream big goals because they are possible!

Taurus (April 20-May 20)

This is the one time of year when you’re best served by working alone or work behind the scenes. (Although you’re still very active in group settings -- conferences, conventions, classes, meetings or casual get-togethers.) What would serve you best is to take some time and figure out what you really want to happen in your new year, which is about to begin (birthday to birthday). Look back over your shoulder and view the year you have just completed. What kind of report card would you give yourself: How are you doing at the art of living?

Gemini (May 21-June 20)

This month is one of the best times all year for activities and the enjoyment of friends. You feel friendly to everybody and, because you exude warmth and friendliness, everybody wants to be in your company. This is not just limited to social situations. Business conferences, conventions, meetings and the formation of partnerships are also blessed. Romance is cozy. Friends can become lovers and lovers can become friends. Decide what you want for yourself in the future. You know you want to be happy -- but what does that take? (There’s the rub.)

Cancer (June 21-July 22)

This is the only time all year when the Sun is at high noon in your chart acting like a spotlight on you. This makes people notice you, and see you in a wonderful light. (You look like you have your act together.) During the next six weeks, demand the advantage. Ask for what you want because you’re rowing with the tide. Avoid arguments about politics, religion and racial issues around Wednesday. You don’t need this. Romance with a boss or someone older or richer continues to be possible. (Be still my beating heart.)

Leo (July 23-Aug. 22)

Your mind is reeling with plans about foreign countries, exciting educational possibilities, and fresh things to explore in publishing, the media, medicine and the law. You feel rejuvenated, replenished and restored. Glory hallelujah! I have a future! Even though you may have to deal with a few glitches about shared property, bills, debt and taxes in the middle of the week, this is minor stuff. Just focus on the big picture. You know down deep you’ll benefit by expanding your experience of the world. A rut is still a rut even if it’s velvet-lined.

Virgo (Aug. 23-Sept. 22)
Many aspects of your life are intense. Nothing is casual. Suddenly, you feel almost compulsive or excessive about things, especially to do with shared property, money, debt, taxes, inheritances, and insurance matters. Midweek discussions with partners are, frankly, difficult. In fact, this whole month is a tad stressful to partnerships. Nevertheless, you have a strong desire now to improve yourself in some way. What a great motivation! What you want to do to make this happen?

Libra (Sept. 23-Oct. 22)

Because the Sun is now as far away from your sign as it can get all year, you feel tired. Get more sleep; eat healthy, nourishing foods because you’re going to continue to work hard. This week squabbles with co-workers might arise. Don’t take the bait. Instead, focus on partnerships and how to improve them. Make plans for a vacation this year because this will happen in 2009. Give yourself a treat. You enjoy beauty in your surroundings. You love to see gorgeous architecture, great museums, and enjoy wonderful restaurants. Who wouldn’t?

Scorpio (Oct. 23-Nov. 21)

You’re in work mode. You decided it’s time to really pull your act together. Scorpios generally own lots of stuff because you can handle high density: i.e. many things artistically arranged on the mantle or a table. Many things in one room! You might like minimalism but you have trouble adhering to it. (Down deep, you’re Gothic.) Nevertheless, despite your drive to clean, paint and get reorganized, you’re also in party mode. Yay! Be patient with children mid-week. Focus on outdoor sports to release pent-up energy.

Sagittarius (Nov. 22-Dec. 21)

You work hard and party hard. Excess is your middle name. Take a vacation if you can this month. You want to have fun and you feel it’s time to get off the treadmill. Therefore, loosen your chains and get thee to the nearest airport. Romance, love affairs, social diversions, show business, the entertainment world and sports are all calling to you. Come on in. The water’s great! This is a good time to consider financial speculation. Domestic problems and family squabbles mid-week are irritating. Stay frosty. Use this energy to make positive changes at home.

Capricorn (Dec. 22-Jan. 19)

Your focus is on home, family and domestic matters. You’re redecorating or enhance how your home looks.(You care what the neighbours think. You give the impression that you make your bed every day; and, in fact, most of you do.) Family gatherings are positive and friendly right now. This is also a good month for real-estate deals. Remember: This is the year that you can boost your income. Keep looking for ways to do this because they are out there. If you’re a later Capricorn, the opportunities may come later in the year. But they will come!

Aquarius (Jan. 20-Feb. 18)

Ah, dear Aquarius. Keep thinking positive thoughts and expecting the best because this is your year! Of course, it doesn’t mean you’ll never get a zit. Get real. But you are at the front of the line for all random opportunities zapping around the universe. The next six weeks are unusually busy with short trips, running around doing errands, plus talking to everyone, especially siblings and relatives. Many of you are reading and writing more than usual as well. In fact, you can make money from your communications. In a fun way!

Pisces (Feb. 19-March 20)

Money, money, money. You’re thinking how to boost your earnings, and you’re buying beautiful things for yourself and loved ones. Fiery Mars is in your sign now making you feel unusually assertive and aggressive. Woof! You want to make things happen. You want to reach out and grab the world. Difficulties with partners continue. (Will this never end?) Actually, it will. But not right away. Ever heard of Soderquists Paradox? There are more horses asses than horses. (Oh, that one.)

Providence Farm

As spring approaches, Providence Farm bustles with energy and new growth. The lambs bounce in the fields (7 so far); allotment gardeners apply their winter garden plans to the freshly tilled beds; and the memorial flower gardens, berry fields and market gardens smell fresh and green. The seniors in the St. Ann’s Garden Club look forward to the completion of their beautiful new clubhouse that will provide a place for gardening, walking, cooking, carpentry, crafts and visiting together. Therapeutic Riding participants, and visitors alike, enjoy the meandering trails through the fields and forested lands throughout Providence. Aside from touring schoolchildren and the various weddings and music festivals booked here, there are always new products to be discovered in the quaint Farm Store.

Providence Farm is an inspirational place. People are cared for here, lives are being changed and the 400-acre heritage Farm is being stewarded.

This year we celebrate 30 years of being dedicated to restoring the spirit and skills of those with mental and physical challenges.

How can you get involved?

-Shop in our Farm Store and Greenhouse for your fresh

vegetables, herbs, fruit, eggs, bedding plants, shrubs and many

other farm made products. Stay for an organic coffee, a

souvenir and the farm fresh air

-Watch for us at the Duncan and Chemainus Farmer’s Markets

-Come for a visit, pick up your free Farm Map to tour the farm

and stroll in St. Ann’s public garden

-Become a member to support us and receive our quarterly

newsletter

-Make a tax deductible donation to our programs

-Volunteer your time and skills in one of our many programs

Providence has over 800 people come up its long drive each week. These include children for the Therapeutic Riding program, teens in the Alternate School, young men and women in vocational training or assisted living programs, seniors with mental health issues taking part in the St. Ann’s Garden Club, along with a multitude of volunteers and a small core of

dedicated staff. All benefit from the close-knit community of respectful support, valuable work and real friendship.

Local

Photos: This Page Top; The Farm’s 4 alpaca’s keep company with Molly our donkey, sheep, pigs, goats and chickens, Katimavik Volunteer, Bottom; Scott, works with Rob planting spring seedlings in the greenhouse Opposite Page Top; The timber framed Nursery area is a great spot to enjoy an organic coffee and soak in some Farm ambiance. Opposite Page Bottom; Farm participant, Sunshine, harvesting edible flowers for our gourmet salad greens mix, sold to local restaurants and at the Duncan Farmer’s Market, Opposite Page Right,; Horticultural Therapy interns, Woofers and many other volunteers work, together with participants, contributing to the overall capacity of the Farm community as a whole. Photos by Nancy George

Conservation

Greenhouse Opens April 15th

Greenhouse and Farm Store open Monday-Friday 9-4pm

Come check out the selection of planters, hanging baskets, organically grown herbs and veggie starts.

Hoedown Early Bird Tickets

Available only until April 30th !

$65.00 each - save $10

Hoedown in Sat. June 20th at 5pm Tickets available at the Farm Store or by calling 746-8982

www.providence.bc.ca for more info

Don’t forget about St. Ann’s Annual Plant Sale

Saturday April 25th 9am – 3pm

You’ll find bargains galore at this annual fundraiser for St. Ann’s Garden Club. A large selection of farm grown and community donated plants will be available for sale among the pathways of St. Ann’s Rose Garden. Along with perennials and herbs you’ll find garden planters, Master Gardeners, home baked goods and coffee. Come out to support this Seniors’ Program, aimed at motivating seniors with various mental health issues, and have a look at their new timber-framed building. Much of the wood used to build was harvested from our own property, as an organic heritage farm, we are committed to stewarding the earth as well as caring for people.

Contact us to learn more !
Providence Farm

1843 Tzouhalem Road, Duncan

250-746-4204

www.providence.bc.ca