home grown 2015

local food map • edible events • sweet & meaty treats 2015FREE

home grownLocal food & agriculture in Powell River

2 • Powell River, BC

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Publisher & Managing Editor • Isabelle Southcott

Associate Publisher & Sales Manager • Sean Percy

Graphic Design & Production • Pieta Woolley

Sales & Marketing • Suzi Wiebe

Southcott Communications7053E Glacier St, Powell River BC V8A [email protected] • tel 604 485 0003

No part of this publication may be reproduced without prior written consent of the publisher. While every effort has been made to ensure accuracy, the publisher cannot be held responsible for any errors or omissions that may occur. © 2015 Southcott Communications. We reserve the right to refuse any submission or advertisement.

ISSN 1718-8601ON THE COVERThe owners of Texada’s Big Leaf Maple Syrup

Photo by N. Kiland

By Isabelle Southcott, Home Grown Publisher

Change doesn’t happen overnight, but it does happen.

When I moved here in 1993, Powell River and Texada each offered one farmers

market. I remember going to the Open Air Market for the first time and being thrilled with what I saw! ‘Fans’ lined up behind a rope and anxiously awaited the ringing of the bell at 10:30 am, to run towards the lone stall that sold fresh carrots. And before you could say “Bob’s your Uncle,” the fresh carrots would be sold out.

When my children were young, we’d spend hours with grandma at the market. They loved the pony rides, the handmade toys, the cookies and dancing to the music in

front of the stage. I loved the fresh produce, the homemade jams, the starter plants, and basking in the sun drinking coffee while my children enjoyed some Home Grown fun.

A report prepared for the BC Association of Farmers Markets found that market sales rose 147 per cent between 2006 and 2012. Local farmers markets are flourishing in Powell River, in BC, and all over North America because people want fresh, locally grown meats and produce.

Today, there are five markets in our region!First up popped the Winter Market, then the Kelly Creek

Market, and now, as of just last month, we also have the Midweek Market.

It takes time for business to respond to consumer demand. But if the demand exists, well, cool stuff, like more markets and more local food, will grow right here in Powell River.

Five markets, one great goal

By Dave Formosa, Mayor

Welcome to the 6th edition of Home Grown Powell River! The City is proud to support this publication

through its economic development program. New business opportunities are often a

combination of something that exists elsewhere that has been customized for the market it serves. There are always opportunities in business, in relationships and in the per-sonal choices we make in life. Sometimes we ignore them and sometimes we take advantage of them.

Texada Island has had maple trees producing sap for years but it took someone to see beyond what is to what could be. Someone had to collect the sap, process it, bottle it and sell it. The result? Big Leaf Maple Syrup, truly a Home Grown Texada Island product.

It is exciting when new Powell River products enter the market, as the efforts diversify and grow the economy.

Another cool value-added local product is Berkshire Pork Jerky. The folks who produce the wildly-popular beer at

Townsite Brewing joined forces with Myrtle Point Heritage Farm. They are now using a product (mash) – that was previously being discarded – as feed for their pigs. Those pigs become pork jerky. That jerky is for sale exclusively at Townsite Brewing. On their own, these projects may seem small. But diversification is the key to any successful economy. The old saying, “don’t put all your eggs in one basket,” is just as true today as it used to be.

Speaking of eggs, the City’s urban poultry bylaw is now two years old. Those who keep chickens are enjoying the benefits of having their own fresh eggs. As demand for Home Grown products continues to escalate, there’s been an increase in the number of local stores, including Townsite Grocery and Top of the Hill in Wildwood, that carry local eggs. Bushman’s farm supplies them, and the new convenience store in Sliammon and a few restaurants, with local eggs and produce.

That, along with the growth in local aquaculture, all combine to create a healthy and diverse base for local food that can only move us towards greater food security in the future.

We gratefully acknowledge the support of the City of Powell River

for helping make this publication possible.

Maple syrup, jerky and eggs: Ingredients for a thriving region



Texada Island is now home to Big Leaf Maple Syrup, a small business that takes its name from Texada’s Big Leaf Maple trees. This tree produces generous

amounts of sap in the winter and early spring.“The secret is to hit the right time,” said Katrin Glenn-

Bittner, who operates a small farm in the High Road area of Texada. Along with businessmen and brothers Kelly and Bradley Hughes, the three operate Big Leaf Maple Syrup.

Using eastern methods of rendering sap to syrup, they constructed a reduction plant using wood burning fur-naces and large stainless steel kettles. Kelly constructed the furnaces by converting wood-burning home heaters into flat-topped furnaces to accept the kettles.

“The actual process is really quite simple. Boil, boil, and boil, until the desired consistency and volume is reached. While simple, this part of the operation is very labor-intensive and time consuming,” she said. “Fires must be stoked continuously to maintain the boil.”

Brad, Katrin, and Kelly spend many hours collecting many, many litres of sap. Once the original volume of sap is reduced by 85 or 90 per cent, the final procedure takes place.

“And herein lies the secret,” said Katrin. “To make a unique syrup, everything is critical, volume, temperature, consistency, color, and above all, flavor. Inattention to any of these could ruin a whole batch of syrup.”

Once achieved, the final product is filtered, bottled, and labelled on Texada Island. The total initial production sold out quickly, with customers clamoring for more, said Katrin. It is hoped that the trees will cooperate and that Big Leaf Maple Syrup will be available for Christmas.

Sweet & sappy

Big Leaf Maple Syrup

Open in early July.Thursday to Saturday 9 am - 5 pm.

Find our berries at Safeway, Ecossentials, Mitchell Brothers, Quality Foods, the Farmer’s Market,

Coast Fitness, and at the farm!


By Isabelle Southcott | [email protected]

Powell River Farmers’ Institute at 100

Because there was no bull on Texada

If you’re growing food,this is the place to go...• Plants & seeds• Organic fertilizers

including bone and blood meal, worm castings and more

• Fencing • Shovels and other tools• Free-range, farm-fresh

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PET • FEED • GARDEN • FARM4480 Manson Ave (corner of Duncan & Manson) 604 485 2244

At 87, Elmer Satermo’s memory is still razor sharp and he peels off dates like they happened yester-day. Especially when those memories are… funny.

“In 1974, I became a trained technician for the Artifi-cial Insemination Centre,” the long-time member of the Powell River Farmers’ Institute told Home Grown. “The first calf born in the district from this procedure was at Tex Verkerk’s in Paradise Valley in 1975.”

Elmer pauses for a moment as he points to an old news-paper clipping. “Linda Verkerk called the Powell River News and asked them to come take pictures.” When the photograph appeared in the paper, the men with whom Elmer worked at the mill gave him a hard time.

“Golly, did I ever get teased about that!” he said. “The men all said: ‘That little calf looks just like his dad!’”

Innovative procedures such as artificial insemination (AI) created opportunities for local farmers in this iso-lated community. Not only was it less expensive to use AI, but it meant that the cows didn’t have to be stressed by transporting them to bulls, and it provided a wider choice of bulls.



POST-WAR BOOM: In 1919, four years after the Powell River Farmer’s Institute began, life was looking pretty good at the Cranberry Lake Ranch.

photo by Rod LeMay courtesy of the Powell River Museum and Archives Society

2015 PRFI BOARD

President: Alan Rebane

Vice President: Pat Hanson

Treasurer: Ros Sherrard

Secretary: Cindy Demeester

Directors: Lisa Daniels, Kathy Hodgins, Judi Tyabji-Wilson, Dillon Clark

SUMMER SOLSTICE FEAST

What: A feast and PRFI 100th anniversary celebration When: June 20, 7 to 10 pmWhere: Paradise Valley Exhibition GroundsAlso: People will have a choice of which vendor to purchase their food from with prepaid coupons. There will be music and tables will be set up in long rows similar to a medieval feast.And: Volunteers are needed!

One hundred years ago this year, 32 Powell River farmers founded the Farmers’ Institute. The goal was to improve conditions of rural life, so that settlement here could be permanent and prosperous.

Interestingly, for many years, a main activity of the society was to sell dynamite – to make arable land by clearing the rainforest’s giant tree stumps.

Although the institute was established in 1915, activity died out by the 1930s. So, in 1970, Maureen Vlug and Linda Verkerk led a group of small farmers, and reactivated the institute. One top priority: improving insemination. At the time, there was one bull in Wildwood, one bull where the Myrtle Point Golf course is now, and one bull at Kelly Creek. There was no bull on Texada.

“People had to load their cow onto a truck or trailer and take her to the bull,” said Elmer. “A lot of people didn’t own a trailer so they’d have to pay someone $20 for the transportation, and then they’d have to pay $20 for the bull’s services.”

Artificial insemination cost $13.50 for one shot and it was far less hassle, said Elmer.

According to Pulp, Paper and People: 75 years of Powell River by Karen Southern and Peggy Bird, Farmer’s Day

was also started in 1975. The idea was to have a fun day for families and to promote agriculture in the area.

A few years later, a local grain business was established which meant the institute could provide its members with better feed and agricultural supplies at the best possible prices.

In 1983, the Farmers’ Institute leased five acres from Tom Parsons and opened a store at the end of Claridge Road. That spring they started selling feed. “We were able to buy it in bulk, and could sell it $1 a bag cheaper to Farmers’ Institute members,” said Elmer.

Volunteers ran the store til it closed in the 1990s. “I did Saturdays,” said Elmer. “It was so busy I didn’t even have time to stop for lunch,” he recalls.

Today, Creekside Farm’s co-owner Alan Rebane is the president of the Powell River Farmers’ Institute. The in-stitute spearheads Seedy Saturday, an annual seed swap, 4H, the Fall Fair, the seed bank project, and a useful, local website.

Alan is excited about a new program that he expects to see implemented this fall – group buys of hay, feed and bedding.

“Everyone talks about food security but they forget there are animals that need to be fed too.”


Fran and Simon Cud-worth raise Babydoll Southdown sheep at

Periwinkle Farm south of town. They sell the lambs and shear the sheep for their wool. Once sheared, Fran washes, dyes, cards and spins the wool. She then knits hats or weaves scarves or ponchos on her loom.

“I like to play with colour and use the hand-spun yarns in weaving because you get interesting colours and tex-tures,” she said.

Fran has a few different looms, ranging from a simple rigid heddle loom that Saffy the bunny is “helping” with (right) to an eight-shaft floor loom.

“My favourite is the four-shaft Leclerc floor loom I bought second hand from a lady in Powell River. It was her Mum’s who had bought it in 1945 and she gave me all her Mum’s weaving samples and notes. I treasure them.”

This year Fran is planting a “dye garden” for the first time. Fran said she’s starting with basic plants such as Saf-flower, which gives yellow and red dye, Dyer’s Chamomile, which gives a warm yellow, Weld, which produces bright yellows, Woad, which gives blue, and Pokeberry, which produces red.

“I even managed to get a couple of indigo seeds to ger-minate!” Indigofera Tinctoria, is notoriously hard to grow but gives beautiful blues, she explained. “I’m expanding the range of plants to add Madder (reds), Henna (orange), Bay-berry, (green), Wormwood, (another green that is used in Absinthe), Annatto, (red) and Bloodroot which gives reds and pinks, as well as black hol-lyhock and coreopsis. “I really hope we can grow our own seed and dye plants in Powell River to use on our local wool. A true one hundred mile gar-ment would be wonderful.”

100-mile dye-it


PEACEABLE KINGDOM: Perhaps the happiest place in Powell River, the Cudworth farm, south of town, is home to about a dozen very friendly Babydoll Southdown sheep. This year, Fran is planting a dye garden to keep it as local as possible, from her pet-like sheep and rabbits to her finished hats, scarves and ponchos.

604 485-2791 Mon-Sat 8-5 Sun 10-4 rona.ca fb.com/prrona

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Choose to Shop Local


By Isabelle [email protected]

Why do we spend so much time weeding and watering our lawns? I mean really,

don’t we have better things to do with our lives, like grow vegetables or volunteer our time?

Some of the earliest lawns were grasslands around medieval castles in France and Britain. Closely cut grass lawns first emerged in 17th century England at the homes of large, wealthy landowners. A lawn was a mark of wealth and status as only the rich could afford to hire people to scythe and weed the grass.

When Carol Sigvaldason read a vintage book by “Mulch Queen”

Ruth Stout, about the benefits of mulch gardening, she was intrigued. Instead of turning all the sod under and getting rid of it to create a weed-ed garden, Ruth Stout used papers and bales of straw and cardboard and layered it on top of the sod. She then layered it again with compost. This process forms a bed on top of

the sod, in which you can plant your vegetables, said Carol, adding that layering improves the soil quality.

After thinking about this process, Carol decided to use it in another area of her yard and has created what she calls ‘Lasagna Lawns.’

There are people who have big lawns that don’t want to spend all their time cutting grass. Sometimes those who are aging want to stay in their homes but find it difficult to keep up with the yard work. They want to keep a patch of lawn – just not a large lawn, she said.

This method allows you to create an area of trails and pathways cov-ered in gravel and surrounded by flowering shrubs or a wooded area.

Carol suggests getting rid of all your lawn, because she thinks lawn maintenance is just a waste of time. But she knows that some people love their lawns, so she sees this as a win-win.

Lasagna lawns also reduce the amount of water needed as the layers stay moist.

“It’s becoming very cool not to have a big lawn. People with large proper-ties have a tough time keeping up with big lawns.”

Goodbye, grassHello, lasagna lawns

85% of our menu is now grown and

harvested here!“Why local?

It's all about the flavour!”– Chef Roy Blackwell

The BoardwalkRestaurant • Lund

Local casual food! All local seafood all summer!

Open daily 11:30 – 9:30Courtesy wheelchair available

604 483-2201

“It’s...cool not to have a big lawn.”

– Carol Sigvaldason



Who knows better than Mother Nature?

We’re on Duncan Street 604.485.9878www.mother-nature.ca • fb.com/MotherNaturePowellRiver

Sign up for our newsletter to get tips and advice on pets and gardens, and be the first to know about sales and special events.

From seeds to supper.

If you’re growing it, we can help.

Gardening and growing expertiseLawn maintenance expertise

Composting expertiseSeed starter kits

FertilizerPlantsSeedsTrees

Microgreen trays and heat padsLasagna gardening adviceGarden decorPest controlPotting soilBulbsToolsPots

And there’s always more in store.


By Isabelle Southcott

[email protected]

If you’re plugged into Powell River events you’ll have noticed the name Kevin Wilson cropping up

again and again and again. First it was with Transition Town Powell River, then Powell River Money Soci-ety and most recently, it’s been with Powell River Urban Homesteading School.

Kevin landed on the Powell River scene in 2003. Born in England, he has a degree in chemical engineer-ing. Kevin came to Canada in 1981 and lived in Vancouver where he built custom software until carpal tunnel syndrome forced him to stop.

Kevin, his tomato plants and ex moved to Powell River in 2003. They rented a couple of acres in Black Point with the idea that he’d grow veg-etables and sell them at the farmer’s market.

“I’ve always been a gardener,” he told Powell River Living. “It seemed like a natural thing to change to.”

His hopes to buy his own property were dashed when the 2004 real es-tate market skyrocketed and he couldn’t find a place with an acreage that he could afford. “So in 2005, we bought this house (in Mowat Bay),” he said. “I continued to grow vegetables for a while, grew and sold seedlings at the market and did LEGO birthday parties.”

LEGO birthday parties? That’s right. Kevin used to be

King of the Homestead

FACE OF THE FUTURE: Kevin Wilson – chemical engineer, LEGO master builder, homesteader, teacher – is on the cutting edge of the domestic sustainability movement.

An all natural liquid fish fertilizer that is CFIA & USDA approved, and recommended for organic production. This product is locally produced at Lois Lake Fish Farm where the

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Simply Fish is a great way to improve your soil structure while using an eco-friendly

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Flying Yellow House

housecleaning and gardening

Carol Sigvaldason$20/hour • 604-483-5199

[email protected]

Lasagna Lawns:A landscaping method of covering your

grass with shrubs, paths and mulch, which lowers watering needs and

there’s no more grass to cut.

“I wanted to bring people together who are interested in self-provisioning.”

– Kevin Wilson










How to grow sproutsTake one canning jar.

Take out metal insert and insert cheesecloth on top.

Screw on top ring or fasten with a rubber band.

Add two tbsp. of alfalfa seeds. Add water and soak overnight.

Drain off excess water. Rinse daily.

Sprouts in three to four days.

known as Powell River’s LEGO man. Not only did he build amazing LEGO creations but he collected, bought and sold LEGO and did LEGO birthday parties.

In the spring of 2009, Kevin started Transition Town Powell River. “Tran-sition Town is about needing to do something about changing our lives to deal with climate change,” Kevin explains. “It looks at resource short-ages and economic instabilities. If you try to do it on your own it feels like it is not enough but if we work together as a community we can work out how to do things to make a difference.”

Through Transition Town, Kevin put on workshops, talks with various speakers, movies and discussions. They tackled topics like transportation by holding a Green Transportation Ro-deo with electric bikes and cars.

Powell River Dollars grew out of Transition Town. It was launched in 2012 as Powell River’s local currency that can only be spent in Powell River. “We’ve raised more than $40,000 for local non profits with Powell River dollars,” said Kevin. “It’s a buy-local program that encourages people to shop locally and keeps money in town.”

Kevin is also a knitter. “I learned to knit as a teenager. My mom taught

me. I knitted when I was in engineer-ing school,” he said. “Alfie (Bolster, his partner) wanted to learn to knit a few years ago so I took a course at Great Balls of Wool to learn the Continen-tal style of knitting.” Kevin said he learned the English style originally.

Since then, Kevin always has a pair of socks on the go. “I knit on the bus, while I’m waiting for the bus, in the doctor’s office – anytime I am sitting around waiting for something, I knit socks.”

Kevin’s do-it-yourself attitude took him deep into the kitchen where he began honing his culinary skills. “There’s quite a movement on about cooking from scratch. You get better food much cheaper and it’s more fun.”

Kevin and Alfie make their own bread. Recently, they began grinding their own flour. “We do quite a bit of food preservation such as canning and dehydrating, and store quite a bit of food over the winter.”

In the garden, they grow all their own carrots, potatoes, squash and garlic, which they also store. They grow alfalfa and bean sprouts on the kitchen windowsill in a canning jar.

After noticing that several different groups were putting on food-related workshops, Kevin decided it would be helpful to bring it all together under one umbrella.

Transition Town took a bit of a hiatus and Kevin put his energies into Powell River Urban Homesteading School. “Besides putting on workshops, I wanted to bring people together who are interested in self-provisioning and self-reliance workshops, so they could connect. That is why I do weekends and full days workshops instead of just a couple of hours in one evening.”

Workshops are taught by a vari-ety of instructors and range from all-weekend bootcamps to sampler evenings that cover practicalities from fibre and fabrics, to kitchen topics, to gardening, to community organizing.

Future plans include a homestead-ing skills campout this summer and food preservation and storing in the fall.

“I knitted when I was in engineering school... [Now] I knit on the bus, while I’m waiting for the bus...”

– Kevin WIlson


By Vanessa Sparrow

How many people in Powell River are not getting enough healthy food to eat? How much

land is being used to grow food here? What would actually happen to our food supply if the ferries stopped running?

These are just some of the questions that are part of an eight-month re-search project evaluating our regional food system: The Community Food Systems Assessment Project (CFSA).

The project working group (Lyn Adamson, Russell Brewer, Courtney Dutchak, Liz Lane, Meghan Molnar, Colin Palmer, Tricia Sharpe, Karen Skadsheim, Vanessa Sparrow) will gather information in a variety of ways, including surveys, interviews, focus groups and community meet-ings, starting in May. They aim to deliver the report in December.

Food systems are complicated things, but they’re easy to imagine when you think about how you eat.

Your food might be grown in your own backyard, or on an industrial farm in California. You might boil whole beets on your stove, and eat them with crackers processed in a fac-tory in China. You may shop at grocery stores, trade with neighbours, get free food donations from community agen-cies, buy fresh prawns off the dock or go fishing with your friends.

And, you may think that the food that’s good for you and suits your tastes is affordable, or too expensive, is a joy to cook, or takes way too much

WHAT IS THIS PROJECT?

The Community Food Systems Assess-ment Project (CFSA) is an initiative of the Powell River Food Security Project, and is a collaboration with City Council, the Regional District and other partners. For more information, and to find out how you can participate in the CFSA, contact Vanessa Sparrow, Food Security Project Coordinator at [email protected].

IF YOU GO OUT IN THE WOODS: How easy is it for you to source and prepare a good diet in Powell River? The folks at the Com-munity Food Systems Assessment Project (CFSA) want to know! They’re hoping to make sourcing good nutrition easy and enjoyable.

Hunting for healthy food

A weekend of family fun, food, exhibits & live music

Plan now to enter your produce, baking, art & more ( Junior Classes & Adult Classes)Visit agripr.com for entry details

www.agripr.com

Fall Fair Meet your local

Farmers & Producers

September 19 & 20, 2015noon – 5 pm

Admission is $5/person (Free under 12)



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POWELL RIVER

FARMERS’ MARKETfresh local...

PRODUCEEGGS

SATURDAYS10:30 -12:30

SUNDAYS12:30 - 2:30

open May to September

MEATBREAD & PIE

ARTISANS OPEN MIC STAGE

TRAIN RIDES ON SUNDAYS

shop at thetime and energy to prepare. Together, all the ways we grow, process, buy or acquire,

and prepare food make up our collective food system.By putting together information on the components

of the system, we can begin to see how each one affects the others.

CFSA hopes to get an accurate sense of the barriers to eating well here, and what changes (more community gar-

dens, new bus routes, making fresh, local food available at more neighbourhood outlets, etc.) have the potential to address

these in a meaningful way.By talking to a wide range

of people, we hope to present information to help ensure

that all Powell Riverites en-joy the security of a

safe, sustainable and accessible food sys-

tem.



Malaspina

Road

Desolation Sound

Provincial

Marine Park

Okeover In le t

Ma lasp ina In le t

Theodos ia In le t

Lund

Sarah PointSunshine Coast

Trailhead

101

101 101

TEXADAISLAND

Van Anda

BlubberBay

Saltery Bay

Grief Point

Westview

Wildwood

D e s o l a t i o n S o u n d

Po

we

ll L

ak

eL o i s L a k e

DonkersleyBeachBlack Point Palm Beach

Park

Inland LakeProvincial

Park

Haslam Lake

DinnerRock

Where is foodgrowingin Powell River?

Cranberry Farm (10)Carol Battaglio778-835-2027 [email protected] Cranberry StreetCashmere and alpaca fibre, plus free range eggs, fruits and vegetables, hops for Townsite Brewing.Creekside Farm (12)Alan and Kathy Rebane7812 Valley Road 604-485-7737Offering free range eggs, broilers, Berkshire pork, beef and some produce.Emmonds Beach Farm (3)604 483 9766Basil, parsley, corn, tomatoes, zucchini, winter squash, spinach, kale, beets, peas, potatoes, onions, lettuce, beans and carrots.Eternal Seed Garden Centre (23)Gary & Ellen de Casmaker2309 Zilinsky Rd (at Hwy 101)(604) 487-1304www.eternalseed.caGreenhouse nursery offers annuals, peren-nials, shrubs, trees and ornamental garden products in addition to plant starts from locally grown heirloom seed.Fiddlers Farm (9)Kevin Wilson604 483-9052 [email protected] fiddlersfarm.comVegetable and herb seedlings grown to

order. Get exactly what you want grown without artificial fertilizers or pesti-

cides.

Glade Farm (4)Wendy Devlin6834 Smarge Avenue604 483-9268 [email protected] in raising fresh eggs, meat, milk, vegetable, fruits, seeds and herbs? Wendy offers gardening, animal husbandry, food classes for individuals and groups.Hammil Hill Farm (14)3674 Padgett Road604-485-7784Organic free-range eggs, flowers, seasonal vegetables, berries and asian pears. Squash and pumpkins in the fall.Hatch-a-Bird Farm (6)Helena & Peter Bird6603 McMahon AvenueOrganic vegetables, eggs and limited meat productsHoneysuckle FarmRondi and Dave Opko Texada Island 604 486-7686Beef, lamb, eggs, chicken, goats, hayLittle Wing Farm604 414-0383 [email protected] breed chickens, eggs, greens, honey.Many Hats Farm (26)Zoe MacBean and Valerie McKeen At top end of Donkersley Road as of June 1604 414-9427 [email protected] (chicken, duck and quail), seedlings, heirloom tomatoes, culinary herbs, gourmet veggies, flowers, heritage poultry, handspun wool, baked goods and all breed sheepherd-ing lessons.Mayana Adar Family Farm (13)The de Villiers familyParadise Valley 604 [email protected] fed, free range, soy free eggs, lacto-fermented dairy products, organic-fed, free-range, soy-free chickens and lamb. Morrison Farms (8)6619 Sutherland Avenue 604 483-8939Productive farm on a single acre in Wild-wood. A focus on biodynamic farming. Don

and Audrey sell at the farmer’s market all year long. Wide variety of produce,

specializing in garlic, tomatoes, and carrots. Berries and seasonal

fruit.

Mr Kristensen’s Farmgate (18)9269 Kristensen Road 604 487-9187Monday - Saturday 10-noon and 1:30-5 June thru November. Pumpkins, potatoes, peas, beans, beets, carrots, onions, broccoli, squash, corn, blueberries and more.Myrtle Point Heritage Farm (17)8679 Gaudet Road [email protected] on free-range, heritage livestock, from Berkshire pork, old-fashioned smoked ham, sausage and bacon, to chickens, tur-keys, chicks and eggs. As well as handmade organic goat milk soap, creams, balms and raw honey.NIMH Farm (21)Roly & Cindy DemeesterCorner of Donkersley Rd. & Hwy 101 South604 487-0445Farm gate sales for organic eggs year round and organic produce in season. Limited orders for chicken, rabbit, duck and goat.

One Tree Farm (15)Wilma and Matt Duggan3527 Padgett Road [email protected] Facebook Wilma DugganOrganic fed free range eggs, pastured organ-ic fed broiler chickens, grass fed chevon (goat meat), blueberries, long English cucumbers. Periwinkle Farm (19)Fran & Simon Cudworth604 628-7846 [email protected] doll sheep (lambs for sale and wool), fresh milled organic flours and mixes, multi-grain pasta, wholesome, farm fresh taste.Pacific Ambition Seafoods (16)Doug and Christine Mavin3128 Padgett Road604 485-3522 pacificambition.comLocal Commercial Fisherman, Doug Mavin serves up freshly caught halibut, lingcod, snapper, sockeye, crab & prawns. Watch your fish come aboard at pacificambition.com

Roger and Kathy Hodgins (11)7819 Valley Road604 485-7025 [email protected]/HodginsFarmHorse and cattle hay, potatoes, corn, toma-toes, peppers and pumpkins.Routes to Roots EdiblesJulia Adam and Rob Hughes 604 483-1143www.rtredibles.ca [email protected] produce, seedlings, nursery, garden-ing services, including garden sitting and maintenance.Serendipity Rabbitry 6505 King Ave604 483-9902 [email protected] Zealand Rabbits and California/New Zealand crosses. Rabbit manure by the bag. Live

animals for pets or breeding and rabbit meat.

Slow FarmLinda Bruhn & Tom ReadTexada Island604 [email protected], salad greens and more.Sugar Tree Farm (20)Samantha Sherman and Lawrence Berge9536 Highway 101604 414-9531 [email protected] breeds of chickens, ducks, geese and turkeys. Cross bred meat rabbits, pedigree English Angoras and goats for milk and packing. Farm gate sales of eggs, seasonal produce, plants and meat when available.

Sunshine Coast Aquaponics (22)[email protected] and plants together in a constructed, recirculating eco-system utilizing natural bacterial cycles to convert fish waste to plant nutrients. Selling lettuce, kale, Chinese cabbage, Komatsuma, Mizuma and more. Also a B&B.Woodlot MushroomsJohn WhiteheadTexada Island604 483-1680 [email protected] mushrooms, fresh and dried available at the Texada Farmers’ Market or try them at the Ravenous Raven.Welcome Harvest FarmDave, Branka & Jillian MurphyTexada Island604 486-7137 welcomeharvestfarm.comOrganic vegetables and blueberries Organic hog (organic pork cuts, sausages, ham and bacon) Breeder of reg-istered Morgan horses. Manufactures all natural and organic fertilizers. Also welcomes farm stays.

Windfall Farm (5)Lisa & Mike Daniels604 483-3061 [email protected] organic: garlic, poultry & eggs. Range reared: pork, beef & lamb.

West Coast Fish Culture & Simply FishLois Lake 604 483-6955westcoastfishculture.caOrganically raised and fed, Lois Lake Steelhead make the menu on high-end national chain restau-rants. Luckily you can enjoy them at local restaurants: Savoury Bight, Tree Frog Bistro, Base Camp and Laughing Oyster. You can also buy Lois Lake Steelhead at the Chopping Block. Also producing “Simply Fish” fertilizer.Wildwood U-Pick and Apiary (7)Doug Brown6487 King Avenue 604 414 0387 [email protected], berries and shallots. Woodhead FarmBrad & Dawn HughesTexada Island 604 486-7529One of the oldest farms on Texada. Basil, parsley, corn, tomatoes, zucchini, winter squash, spinach, kale, beets, peas, potatoes, onions, lettuce, beans and carrots.Wolfson Creek Farm (24) Patches & Tera Demeester10445 Kelly Creek Road604-487-1747 [email protected] fb.com/wolfson.farmMeat available at the farm or at Lang Bay Plaza. Beef, pork, lamb, chicken, duck, rabbit, eggs and seasonal vegetables.

Andtbaka Farm (1)Pat Hanson 2440 Lund Hwy 604 483-9890Farmer’s Gate has poultry (chicks, point of lay chickens), naturally

raised chicken, beef, pork, vegetables (in season year round).Bushmans Farm (2)

8556A Plummer Creek Road 604 483-3700Organically grown fresh produce and free-run eggs.

Hothouse tomatoes, cucumber, lettuce, broccoli and much more.

Coast Berry Farm (25)604 487-9788

10084 Nassichuk Road coastberrycompany.com

Growing strawberries, blueberries, raspberries and vegetables.

Stop by the country store for coffee and baked goods,

too.





















Malaspina

Road

Desolation Sound

Provincial

Marine Park

Okeover In le t

Ma lasp ina In le t

Theodos ia In le t

Lund

Sarah PointSunshine Coast

Trailhead

101

101 101

TEXADAISLAND

Van Anda

BlubberBay

Saltery Bay

Grief Point

Westview

Wildwood

D e s o l a t i o n S o u n d

Po

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ak

e

L o i s L a k e

DonkersleyBeachBlack Point Palm Beach

Park

Inland LakeProvincial

Park

Haslam Lake

DinnerRock

Where is foodgrowingin Powell River?

Cranberry Farm (10)Carol Battaglio778-835-2027 [email protected] Cranberry StreetCashmere and alpaca fibre, plus free range eggs, fruits and vegetables, hops for Townsite Brewing.Creekside Farm (12)Alan and Kathy Rebane7812 Valley Road 604-485-7737Offering free range eggs, broilers, Berkshire pork, beef and some produce.Emmonds Beach Farm (3)604 483 9766Basil, parsley, corn, tomatoes, zucchini, winter squash, spinach, kale, beets, peas, potatoes, onions, lettuce, beans and carrots.Eternal Seed Garden Centre (23)Gary & Ellen de Casmaker2309 Zilinsky Rd (at Hwy 101)(604) 487-1304www.eternalseed.caGreenhouse nursery offers annuals, peren-nials, shrubs, trees and ornamental garden products in addition to plant starts from locally grown heirloom seed.Fiddlers Farm (9)Kevin Wilson604 483-9052 [email protected] fiddlersfarm.comVegetable and herb seedlings grown to

order. Get exactly what you want grown without artificial fertilizers or pesti-

cides.

Glade Farm (4)Wendy Devlin6834 Smarge Avenue604 483-9268 [email protected] in raising fresh eggs, meat, milk, vegetable, fruits, seeds and herbs? Wendy offers gardening, animal husbandry, food classes for individuals and groups.Hammil Hill Farm (14)3674 Padgett Road604-485-7784Organic free-range eggs, flowers, seasonal vegetables, berries and asian pears. Squash and pumpkins in the fall.Hatch-a-Bird Farm (6)Helena & Peter Bird6603 McMahon AvenueOrganic vegetables, eggs and limited meat productsHoneysuckle FarmRondi and Dave Opko Texada Island 604 486-7686Beef, lamb, eggs, chicken, goats, hayLittle Wing Farm604 414-0383 [email protected] breed chickens, eggs, greens, honey.Many Hats Farm (26)Zoe MacBean and Valerie McKeen At top end of Donkersley Road as of June 1604 414-9427 [email protected] (chicken, duck and quail), seedlings, heirloom tomatoes, culinary herbs, gourmet veggies, flowers, heritage poultry, handspun wool, baked goods and all breed sheepherd-ing lessons.Mayana Adar Family Farm (13)The de Villiers familyParadise Valley 604 [email protected] fed, free range, soy free eggs, lacto-fermented dairy products, organic-fed, free-range, soy-free chickens and lamb. Morrison Farms (8)6619 Sutherland Avenue 604 483-8939Productive farm on a single acre in Wild-wood. A focus on biodynamic farming. Don

and Audrey sell at the farmer’s market all year long. Wide variety of produce,

specializing in garlic, tomatoes, and carrots. Berries and seasonal

fruit.

Mr Kristensen’s Farmgate (18)9269 Kristensen Road 604 487-9187Monday - Saturday 10-noon and 1:30-5 June thru November. Pumpkins, potatoes, peas, beans, beets, carrots, onions, broccoli, squash, corn, blueberries and more.Myrtle Point Heritage Farm (17)8679 Gaudet Road [email protected] on free-range, heritage livestock, from Berkshire pork, old-fashioned smoked ham, sausage and bacon, to chickens, tur-keys, chicks and eggs. As well as handmade organic goat milk soap, creams, balms and raw honey.NIMH Farm (21)Roly & Cindy DemeesterCorner of Donkersley Rd. & Hwy 101 South604 487-0445Farm gate sales for organic eggs year round and organic produce in season. Limited orders for chicken, rabbit, duck and goat.

One Tree Farm (15)Wilma and Matt Duggan3527 Padgett Road [email protected] Facebook Wilma DugganOrganic fed free range eggs, pastured organ-ic fed broiler chickens, grass fed chevon (goat meat), blueberries, long English cucumbers. Periwinkle Farm (19)Fran & Simon Cudworth604 628-7846 [email protected] doll sheep (lambs for sale and wool), fresh milled organic flours and mixes, multi-grain pasta, wholesome, farm fresh taste.Pacific Ambition Seafoods (16)Doug and Christine Mavin3128 Padgett Road604 485-3522 pacificambition.comLocal Commercial Fisherman, Doug Mavin serves up freshly caught halibut, lingcod, snapper, sockeye, crab & prawns. Watch your fish come aboard at pacificambition.com

Roger and Kathy Hodgins (11)7819 Valley Road604 485-7025 [email protected]/HodginsFarmHorse and cattle hay, potatoes, corn, toma-toes, peppers and pumpkins.Routes to Roots EdiblesJulia Adam and Rob Hughes 604 483-1143www.rtredibles.ca [email protected] produce, seedlings, nursery, garden-ing services, including garden sitting and maintenance.Serendipity Rabbitry 6505 King Ave604 483-9902 [email protected] Zealand Rabbits and California/New Zealand crosses. Rabbit manure by the bag. Live

animals for pets or breeding and rabbit meat.

Slow FarmLinda Bruhn & Tom ReadTexada Island604 [email protected], salad greens and more.Sugar Tree Farm (20)Samantha Sherman and Lawrence Berge9536 Highway 101604 414-9531 [email protected] breeds of chickens, ducks, geese and turkeys. Cross bred meat rabbits, pedigree English Angoras and goats for milk and packing. Farm gate sales of eggs, seasonal produce, plants and meat when available.

Sunshine Coast Aquaponics (22)[email protected] and plants together in a constructed, recirculating eco-system utilizing natural bacterial cycles to convert fish waste to plant nutrients. Selling lettuce, kale, Chinese cabbage, Komatsuma, Mizuma and more. Also a B&B.Woodlot MushroomsJohn WhiteheadTexada Island604 483-1680 [email protected] mushrooms, fresh and dried available at the Texada Farmers’ Market or try them at the Ravenous Raven.Welcome Harvest FarmDave, Branka & Jillian MurphyTexada Island604 486-7137 welcomeharvestfarm.comOrganic vegetables and blueberries Organic hog (organic pork cuts, sausages, ham and bacon) Breeder of reg-istered Morgan horses. Manufactures all natural and organic fertilizers. Also welcomes farm stays.

Windfall Farm (5)Lisa & Mike Daniels604 483-3061 [email protected] organic: garlic, poultry & eggs. Range reared: pork, beef & lamb.

West Coast Fish Culture & Simply FishLois Lake 604 483-6955westcoastfishculture.caOrganically raised and fed, Lois Lake Steelhead make the menu on high-end national chain restau-rants. Luckily you can enjoy them at local restaurants: Savoury Bight, Tree Frog Bistro, Base Camp and Laughing Oyster. You can also buy Lois Lake Steelhead at the Chopping Block. Also producing “Simply Fish” fertilizer.Wildwood U-Pick and Apiary (7)Doug Brown6487 King Avenue 604 414 0387 [email protected], berries and shallots. Woodhead FarmBrad & Dawn HughesTexada Island 604 486-7529One of the oldest farms on Texada. Basil, parsley, corn, tomatoes, zucchini, winter squash, spinach, kale, beets, peas, potatoes, onions, lettuce, beans and carrots.Wolfson Creek Farm (24) Patches & Tera Demeester10445 Kelly Creek Road604-487-1747 [email protected] fb.com/wolfson.farmMeat available at the farm or at Lang Bay Plaza. Beef, pork, lamb, chicken, duck, rabbit, eggs and seasonal vegetables.

Andtbaka Farm (1)Pat Hanson 2440 Lund Hwy 604 483-9890Farmer’s Gate has poultry (chicks, point of lay chickens), naturally

raised chicken, beef, pork, vegetables (in season year round).Bushmans Farm (2)

8556A Plummer Creek Road 604 483-3700Organically grown fresh produce and free-run eggs.

Hothouse tomatoes, cucumber, lettuce, broccoli and much more.

Coast Berry Farm (25)604 487-9788

10084 Nassichuk Road coastberrycompany.com

Growing strawberries, blueberries, raspberries and vegetables.

Stop by the country store for coffee and baked goods,

too.


http://www.eternalseed.ca









http://www.lifeatperiwinkle.blogspot.com


http://www.rtredibles.ca




Whale of a kale A neighbourhood transformation tale

By Linda Wegner

In Townsite’s earliest days, the production of food in backyard gardens was not only common, it was encouraged, especially during the years of World War Two.

A small farm was situated on the grounds of the cur-rent tennis courts, and owner, Guisseppe Errico, farmed the land, built a home and sold produce to the citizens of Powell River.

When many residents moved to the newer Westview area of the city, the houses and the land upon which they sat were neglected or ill-maintained. Manicured landscaping was replaced with overgrown blackberry bushes and, by the turn of the twenty-first century, some lots and homes seemed, well, beyond redemption. In fact, a decade or two ago a stroll down the streets of Townsite was just a tad short of depressing.

But all that’s changing as a growing number of people who are tired of the frantic pace of city living are choos-ing to live and raise their children here. Adults who grew up and left Powell River as young people are returning,

bringing their families with them. Attracted by the affordability of Townsite homes, long-

time and newly-arrived citizens now view the purchase and restoration of houses and property as both attractive and attainable.

Above all, for many, an increasing emphasis on local food production within the community makes Townsite an ideal place to live.

Matt and Ashley Hull are just one of many families moving from the theory of agriculture to the dirt-under-the-fingernails reality of feeding their family with as much locally-grown and raised food as possible.

When asked to describe the process involved in their shift from grass to garden, Ashley told Home Grown:

“It started when someone gave me a book called Square Foot Gardening and I was really inspired by [the concept of] putting as many food items into a square foot garden as possible.

“And then my children started attending James Thom-son Elementary school where they have this beautiful garden with raised beds.


Good thing the kids like their greens: Ashley and Matt Hull’s lush Townsite garden (left) was inspired by books and movies about the local food movement. Ashley, pictured here with her daughter Sariah, won a 2014 Townsite Home & Garden Award.

Nicholas SimonsYour MLA Serving Powell River – Sunshine Coast

Opposition Spokesperson for Coastal Economic Development & Small Business

Pier 17, Davis Bay 604~741~0792 4675 Marine Ave., Powell River 604~485~1249 [email protected]

Supporting the Future of Farmingin Coastal British Columbia

project: NS-15075 HomeGrown Ad client: Nicholas Simons MLS (MH)trim: half page 7” w x 4.5” hdate: April 15 . 2015

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“Finally it was the result of watching too many Netflix movies [describing] where our food comes from. That was the final kicker and motivator….”

Using their 2014 income tax refund to fund the project, they dug and moved, repurposed and planted until, today, their entire yard is devoted to providing nutrient-laden produce for the family table.

A circular garden hosts a tepee-like structure to accom-modate scarlet runner beans, a front-yard rectangular garden features blueberry bushes and strawberry plants.

In the back and sides of the lot, stunning arrangements of raised beds overflow with leeks, kale, lettuce, carrots,

radishes, berries and a host of other edibles. The white stones once covering a nondescript driveway

now define walkways between the beds. In grocery expenses, the garden has already proven itself. “We didn’t need to purchase a lot of produce last winter.

Spaghetti squash was incredibly successful and stores well; we have that weekly. I still have gallons of winter kale and we sauté that regularly.”

Like the Hull family, there are numbers of Townsite residents working to bring the mini-community back to its original glory.

Guiseppe and a host of others would be so proud!




By Isabelle Southcott|[email protected]

The free-range Berkshire pigs that live at Myrtle Point Heritage Farm have a special relationship with Townsite Brewing.

The spent grain from making beer at the brewery is col-lected by Ezra and Gosia Carroll (above), owners of Myrtle Point Heritage Farm. The grain is then mixed with hog grower and fed to the pigs.

Hops from the brewery are also spread on their pastures “It is super good fertilizer,” said Gosia. “You can definitely tell where it has been spread because it’s much greener.”

It all started four years ago when Townsite Brewing first opened, said Ezra. “We got their first batch of grain.”

Michelle Zutz, Townsite Brewing’s Director of Sales, says it’s a great partnership. “The grain is thrown away by most breweries.”

Not just jerkyMyrtle Point Heritage Farm also has heritage

chickens (hatching eggs, chicks, point of lay hens, and eggs for sale), turkeys (meat birds) and sells turkey sausage and smoked sliced turkey breast. As well, they have goats which are sold for their meat (chevon). Gosia also makes Simply Organic goat milk soap which she sells along with chapstick, healing creams, and honey made from their own raw honey.

From beer to jerkyWhy pigs have a love-hate thing going on with Townsite Brewing



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Only eight per cent of the potential food value (energy) in the grain is used by the brewery. The grain (mostly malted barley and some malted wheat) is eaten by the pigs after the sugar juice (wort) is removed.

Once the hogs are slaughter size, they are butchered on the farm and then taken to Chopping Block where Russ Simmons turns some meat into delicious pepper pork jerky. Production on the pork jerky began just before Christmas last year.

“They were looking for something they could have for sale on the counter at the brewery,” said Ezra. The hogs are bred, raised and slaughtered on the farm. The jerky is sold exclusively at Townsite Brewing.

“It is so good,” says Chloe Smith, manager of Townsite Brewing. “We can’t keep it in stock.”

Customers like the fact that they are buying something local to go with their beer. On Fridays, the brewery also sells locally made pretzels by Zoe MacBean of Many Hats Farm.

Michelle talks about the relationship the brewery has with Myrtle Point Heritage Farm when they do brewery tours. “People just love that story,” she said. “It’s a perfect pairing.”

And every year, the Carrolls donate one of their Berk-shire pigs to Townsite Brewing as a thank you. Townsite Brewing then donates the pig to a charity so it can use the proceeds from the pig roast as way to raise money.

“It’s the whole full circle idea,” says Michelle.

BEER HOG: A partnership between Townsite Brewing, the Chopping Block and Myrtle Point Heritage Farm is working out well for local foodies. Beer, jerky, pretzels, charity and sustainability? Yes, please!


TopsoilBark Mulch Garden BlendSalt & Pepper LimestoneReady-Mix Concrete Pumping

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Aaron Reid, CPB, Proprietor(Proud to be locally grown!)

We handle the details – so you can handle your business.

by Pieta Woolley | [email protected]

Here on the Sunshine Coast, it’s easy to lump all aqua-culture together and say,

“that’s bad.” Coastal BC is, after all, the childhood home of Taras Grescoe, the Montreal-based jour-nalist who wrote the award-winning gross-out food fish overview Bottom-feeder: How to eat ethically in a world of vanishing seafood (2008). If you want to have nightmares about prawns, read his book.

Biologist and anti-farmed salmon activist Alexandra Morton lives at Echo Bay, north of Powell River. The documentary she made with film-maker Twyla Roscovitch, Salmon Confidential, has screened in town and can be seen online at salmoncon-fidential.ca.

In addition, the expansion of fish farms off Vancouver Island has been controversial, to say the least.

But aquaculture – human cultiva-tion of fish and other marine life – has another side. These lower-impact prac-tices have been quietly expanding here on the upper Sunshine Coast over the past few years.

Best practices in aquaculture are worth paying attention to. Not only does aquatic farming employ more than 60 million people in Asia and Africa

(and

about 2,000 in BC), but some argue it has become a key source of protein for the planet’s swiftly expanding popu-lation. In 2013, farmed fish overtook beef in number of pounds produced worldwide.

Along with the activities profiled here, Powell River is home to several other long-time shellfish operations, and an emerging fish industry.

On the next three pages, meet a few of Powell River’s aquaculture in-novators.

Best practices in aquaculture:

Powell River schools the world

THERE ARE ABOUT 460 SHELLFISH AQUACUL-TURE OPERATIONS IN SOUTH COASTAL BC.

Map courtesy of Vancouver Island University.

STOMACH TURNING: As the aqua-culture industry has mushroomed world-wide, BC has made significant contributions to investigating and exposing its uglier side. Like farming on land, however, best prac-tices leave a lighter footprint.







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tough job

easy on you

You live here. But do you LIVE here?Support local businesses. Get out and enjoy all that Powell River has to offer!

Live local.

EatShoPEnjoY

BE

LocaLLocaLLocaLLocaL

Back before 1900, the Ostrea Lurida, or Olympia Oys-ter, was such a valued product, some people called the harvest “BC’s other gold rush.” The tiny shellfish

are about the size of a Loonie, and feature delicate wavy shells. Harvesters would pack them on ice, and they’d get shipped to San Francisco, where they’d then travel by train to the fashionable restaurants of New York and Boston.

These are not the large oysters you find at local beaches. Those are the Japanese Pacific Oyster, which were intro-duced in 1901, as the Olympia population floundered.

But Vancouver Island chef Michael Thurbur would like to change all that. He is re-introducing the Olympia to beaches around Vancouver Island, and soon, they’ll be re-introduced in Powell River.

“I know they’re not going to become extinct now; I’ve done enough planting,” said Michael, noting that he’s meeting with the BC fisheries minister later this month, to discuss the ban on farming Olympias (as they’re a protected species). “We have the opportunity to change aquaculture practices and become eco-positive.”

A tip: don’t try to eat Japanese oysters if you’re look-ing for a hit of potency. The virility-oyster connection is with Olympias, due to their high levels of hormones. He recommends them as oysters Rockefeller.

WELCOME BACK: The indigenous Loonie-sized Olympia Oyster once covered BC shores. Now, it’s considered a species at risk. Chef Michael Thurbur is reintroducing them as a passion project.

Recovery on the half shell


POWELL RIVER MIDWEEK MARKET

showcasingLOCAL FARMERS

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Tree Care Services

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p: (604) 487-0796Zhenya Lewis

Ask us about mulch and why tree pruning

and the chips produced are great for your garden!

You can catch newbie West-view resident Brenden Frehlich enjoying Powell River Kings

games with his kids, camping with his wife, or feeding millions of tiny oysters phytoplankton in a Quonset hut in Okeover Inlet. That’s where he works, growing oyster seed, for Ahptun, a new partnership between Tla’amin First Nation Economic De-velopment Corporation and Ocean Protein Canada.

He’s worked for aquaculture opera-tions all over the coast, but he’s very enthusiastic about Okeover’s poten-tial to do oysters right.

“I want all the people in the com-munity to see how positive this can be,” said Brenden, mentioning that the plan is Pacific oysters and eventu-ally, geoducks. “The region has been plagued with lack of seed supply, and Okeover has a history of shellfish aquaculture. People already see it as

a part of the economy.” Ahptun plans to employ about 12

people when it’s running at full ca-pacity. The oysters, which start in a hatchery and get moved to the ocean, take about two years to mature. Cur-rently, he’s got 1.5 million seeds in 100 bags of shell.

Lisa & Mike DanielsCall us at 604 483-3061 in Wildwood

or email [email protected] visit www.windfallfarm.ca

Simple,great food.

Certified OrganicPACS #16-290

certified organic: Garlic • Eggs • Poultry

range reared: Beef • Pork • Lamb

A TINY FOOTPRINT: Oysters have been cultivated in Okeover Inlet for decades, or even millennia. These seeds are grown indoors and transplanted into the ocean.

Sowing Seeds at Okeover



http://www.windfallfarm.caSimple

http://www.windfallfarm.caSimple





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tall grass

less work

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TEST DRIVEget on board with our latest innovations.Professionals know the comfort, control and convenience of Husqvarna products and now you can too. During our Spring Test Drive you’ll have a chance to test our latest innovations and see how we can make property maintenance an event instead of a chore.




Order fish when you’re at Earl’s, Cactus Club or Joey’s, and it’s likely that you’re eating steelhead raised right here in Powell River. Currently, West Coast

Fishculture operation manager Bill Vandevert has 2.4 mil-lion steelhead, from fry to full-grown, at the operation on Lois Lake – about a 30 minute drive into the woods from the Lang Bay Store. It’s the largest freshwater operation of its kind in BC. Even Costco carries these fish.

“You look out there and you don’t see them; it’s not like cattle where you can look out and see what you’ve got,” said Bill, gazing out over the lake. Indeed, apart from a few float-ing pens, the view is entirely water, mountains and sky. Out on the rafts, the steelhead (also known as rainbow trout – or just salmon) are visible. Hundreds of the silver bodies swim just below the surface. “When you look in the pen you go, wow. That’s a lot of fish.”

West Coast Fishculture produces about half the fish they’re licensed to – 1,400 tonnes out of a possible 3,000. Slowly, the company is dialing up the numbers. But they’re committed to doing it sustainably, with as low an impact as possible.

They’ve spent millions on massive new floating tanks to replace some of their net pens, which allows them to use the natural variations in lake temperature to control the water temperature for the fish. Bill pointed out that the new tanks will allow them to set up a waste removal system to capture fish waste to turn into manure. Staff can also bubble oxygen through the water to help the fish stay healthy.

Bill showed off the artificial wetland, which naturally cleans water from the young fish tanks on land, with help from filters. Energy to heat the hatchery water comes from a new fish oil-burning generator.

STEELHEAD SUPPER: West Coast Fishculture site manager Brian Mooring delivers feed pellets to rainbow trout on Lois Lake. The operation employs about 50 men and women. photo by Sean Percy

Low-impact on Lois Lake


Did you know?Our home-grown, full service pet shop now sells quality feed from Hi-Pro:

• Natural Harvest NON-GMO• Country Junction Organic• StepRight for horses• ProForm grain• and more at

Buy feed locally

Call for dog grooming and local delivery.

604-485-2342 • 104-7105 Duncan Stwww.sunshinecoastpets.com

Bushmans Farm

8556A Plummer Creek Road 604-483-3700

Organically-grown Fresh Produce

and Free-Run Eggs

hothouse tomatoes • cucumbers

cherry tomatoes • bell peppers hot peppers • lettuce • squash

broccoli • beans • zucchini kohlarobi • kale • carrots onions cauliflower • cabbage spinach

swiss chard • pickling cucumbers sugar snap peas ...and much more!

Get Bushmans eggs at Lund General Store, Sliammon Convenience, Top Of The Hill Grocery in Wildwood or the 24-Hour Store in Townsite.

Let me just say first I love my job in many ways. But one of the best, unforeseen perks about living on

the property where I work is that I have been around my kids as they have been growing up.

Most of my work is solo, so I have lots of time to think, and recently I have had time to reflect about how gardening has affected my life. I have seen how gardening has brought value to my life and how it continues to pro-vide in areas of life that I never really

expected. One of the most important is how it has affected my relationships with people.

Gardening is the perfect pursuit to make a connection. I see it with my neighbours, friends, or complete strangers, and especially my kids.

My son Silas, now three, has been tagging along with me at work since he was a baby. Initially, I would carry him around in a carrier sometimes weeding or pruning, and now he is raring to go out on his own.

Growing together, father and son

A sense of purposeBy Jonathan van Wiltenburg | [email protected]


http://www.sunshinecoastpets.com





TESTDRIVE





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with

Taste the ExperienceEnjoy a delicious meal of fresh local ingredients while viewing the magnificent scenery and wildlife of our protected waters. Sightseeing lunch and dinner cruises to the Copeland Islands, Desolation Sound, and Mitlenatch Island.

Special occasion, custom day cruises and extended charters also available.

It is tough to get him to come in for dinner because he is too busy “working.” He just loves it out there, and he is turning into a great little gardener.

The other night, I asked him what his favorite thing to do in the garden was, and his answer was: “Hmmm, well, I like planting poppy seeds, deadheading, dig-ging, and raking.” Not bad for a little pip-squeak!

I don’t want to give the im-

pression that it was all “rosy” (pun intended) having him with me. It took unfailing patience and definitely con-stant supervision. But this past month all my patience paid off.

He is actually at the point where he has started to pull some of his own weight in the garden. He may only be 35 pounds but it is still something.

I was busy potting up some of my seedlings, and Silas asked to help. I filled up a big bucket of water, gave

him a kiddie- sized watering can and told him to water all the newly planted pots. He finished more quickly than I anticipated and came over saying: “I’m all done pop, next job please.”

I inspected his work. It was surprisingly passable. So I had to think of some-thing else for him to do. I gave him a small container of Welcome Harvest organic fertilizer and a tablespoon scoop.

I told him to add one scoop to every pot. There were a lot of pots, and it took a lot of concentration, but in the end he did it and was so happy with himself.

The best part happened when I was putting him to bed. He was all snuggled in, just beginning to wind down when he leaned over and said: “Pop, thanks for letting me work with you today, I had a really good time.”

It was so loving I think I may have almost cried.

After contemplating this for a while, I have come to a conclusion.

Gardening gives Silas, or rather all of us, a sense of purpose. We want to be valued and feel we have contributed to something in a positive way.

It keeps us active in both mind and body, and I am willing to bet it is human na-ture to share the things we enjoy most with the people we enjoy most.

I know I have egged on Si-las’ green thumb on a bit, but I do think he has a genuine love for the garden and being outside.

And I can’t think of any-thing better than gardening to keep our relationship flourishing together.

“‘Pop, thanks for letting me work with you today, I had a really good time.’ It was so loving, I think I may have almost cried.”

– Jonathan and Silas van

Wiltenburg


Lund Shellfish FestivalMay 23 & 24th

Come enjoy f resh- cooked seafood, listen to local musi-cians, take tours, watch free cooking demonstrations, buy live shellfish, shop at the craft booths, enter contests, and sample special menu items at the restaurants. www.lundbc.ca/Shellfish_Festival

Summer Solstice FeastJune 20

Paradise Exhibition GroundsA feast of vendors, plus celebra-tion of the 100th anniversary of the Powell River Farmers’ Insti-tute. Music and entertainment. prfarmers.ca.

Powell River Sea FairJuly 24-26

Willingdon BeachE n t e r t a i n m e n t , v e n d o r s , f ireworks and midway, plus a parade, fishing derby and treasure hunt. www.powellriv-erseafair.ca

Edible Garden TourAugust 9

Powell River’s 7th Annual Edible Garden Tour. Features five food-growing gardens in and around town, and five south of town.

Guidebooks and other informa-tion will be available on the EGT Facebook page: facebook.com/PowellRiverEdibleGardenTour.

Blackberry Festival August 15-21

Marine AvenueOne week of events leading up to a major street festival. Live music, blackberry-themed dishes and neighbour-meeting.marineavepowellriver.com

Beer on the PierAugust 14 & 15

Westview WharfCome to the Wharf at Westview to enjoy live music, beer, barbe-cue and the Pier!

Fall Fair and Horse ShowSeptember 19 & 20

Exhibition Grounds, Paradise Valley

Country fair with farm ani-mal demons trat ions , l ive music, crafts, food, and fun in a beautiful outdoor setting. www.agripr.com

Salmon Festival TBA

Various workshops during the week

At the Club Bon Accueil. Enjoy activities for the whole family:

Edible Events

5687 Manson ave • 604.483.4011open Daily 9 aM – 6 pM, Fri until 9 pM

locally owned since 1946 Mitchell Brothers’ Good Neighbour Loyalty programs helps support the community that

has supported us throught years.

local produce in season We know people love local products... so do we. We offer local produce and

products when in season and available to us.

Butcher shop We are proud to offer a full-service Butcher

Shop, all cutting is done right in the store. Chose from a great selection of Dressed to Grill items, marinated steaks and kabobs,

sausages made in store.

in-store Bakery & Deli Party Platters, salads made fresh in store

plus much, much more.

http://www.calendarwiz.com/calendars/popup.php?op=view&id=69879314&crd=prcalendar&PHPSESSID=3b6ab0f841de0c6fb5b4fcce35da110e

http://www.calendarwiz.com/calendars/popup.php?op=view&id=69879314&crd=prcalendar&PHPSESSID=3b6ab0f841de0c6fb5b4fcce35da110e

http://www.lundbc.ca/Shellfish_Festival

http://www.lundbc.ca/Shellfish_Festival

http://www.agripr.com





TESTDRIVE





Dealer Name

Dealer location

000.000.0000

website

come in for innovative products and superior customer service.

Top Ten ReasonsTo Wear A Pollen Sweater

No pop bottles were hurt making Pollen Sweaters.You’ll be helping sheep stay cool in summer.

Non-itchy, and soft enough to wear next to sensitive skin.Machine washable and dryer safe at moderate temperature.We put the label on the inside where it belongs.Designed to layer smoothly under or over other garments.

If it ever wears out compost it.Makes you 50 to 90% more handsome. (results may vary)

Made in Lund, BC, Canada since 1986

Pollen Sweaters Inc.

1.2.3.4.5.6.7.8.9.

10.Gluten free!11.

Open in Lund above Nancy’s Bakery10-4 Wed-Sun until the end of May9-5 daily from June-September

604-483-4401pollensweaters.comcarla @pollensweaters.com

Reap what we sew!

�e pure wool stays warm, even when wet.

No o�shore sweatshops. Ours is here at home.

Edible Events

pumpkin carving, treasure hunt, traditional salmon barbecue, and the giant Tee Pee set-up. Enter contests, and sample traditional food. Supper and live music in the evening.

Pacific Salmon FoundationOctober 24 Dwight Hall

Eleventh annual gala dinner and auction. A catered dinner includes salmon, of course, and an incredible seafood appetizer bar. Fundraiser for salmon resto-ration.

mailto:@pollensweaters.com


Lettuce meat you at the marketOpen Air

Farmers’ MarketThe 28th season of this

market runs from the end of April through September at the Exhibition Grounds in Paradise Valley.

Market hours are Sat-urdays 10:30 am to 12:30 pm and Sundays 12:30 to 2:30 pm.

With a vendor in every stall, this market offers even more this year with a wide variety of local fruits

and veggies, meat, eggs, bedding plants, cut-flow-ers, food, country baking, candy, honey, teas, kombu-cha, soaps, wood crafts and ceramics. The Bouncy Castle will be there on both days and on Sundays, the min-iature train will run.

Midweek MarketNew this year, Powell Riv-

er’s midweek market runs from 4:30 to 6:30 pm every Wednesday at the Commu-

nity Resource Centre, 4752 Joyce Avenue, from April to September. Expect to find fresh, local produce, ber-ries, baking, eggs, meats, flowers, hot eats to go, local craft and more.

Lund Co-opThis north-of-town mar-

ket runs Friday afternoons from 2 to 5 pm and Sundays from 12 to 2 pm on the water taxi lawn beginning in early June (maybe ear-lier if the weather holds).

New farmers and market gardeners have joined the group so there will be more varieties of fruit, veggies and local meat from Class D farms this year. As well as produce, eggs and honey are available.

Texada Island Farmers’ Market

At the ball field in Gil-lies Bay, the cream of the crop is available Sundays from noon until 1:30 pm


Lettuce meat you at the market

your local marketback to basics

We offer fresh, organic and seasonal local produce, organic dairy, local meats, groceries and the biggest selection of bulk foods, herbs and spices on the Sunshine Coast.

ecocafé | gourmet delisustainable clothing • toys

pet food • local foods & gifts housewares • cleaners

6812 Alberni Street604 • 485 • 7000

Delivering beautiful food right to your door since 2002. Free delivery, 100% satisfaction guaranteed, full selection of organic produce and groceries, including as much local produce as is seasonally available.

Try your first bin

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www.sunshineorganics.ca

[email protected]

from May 31 until Thanks-giving. Between four and eight vendors usually sell Texada-grown produce. Another dozen or more vendors sell baking, crafts, preserves, jewellery and clothes. Lunch is available.

Kelly Creek Garden Market

Now in its third season, Kelly Creek Market is lo-cated at the Kelly Creek Community School.

The market opens Fri-day, May 1 and runs until September, every Friday night from 5:30 to 7:30 pm. There’s an open mic and lo-cal musicians are invited to share their talent.

Fresh locally-grown pro-duce, fruit, berries, starter plants, eggs, bread, crafts, and a table with fun things for kids to do.

Meals for vegans, gluten free, omnivores and veg-etarians.

http://www.sunshineorganics.ca


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604.414.9864

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home grown 2015

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