12 W EST WO R L D >> SUMMER 2013 (top: Oso Negro Cafe & Dominion Cafe/Baker Street) Jeff Topham, (Bellaflora wedding) Bellaflora, (Nelson-on-the-lake) Jeff Topham

Nelson, B.C.THE STREET

HERITAGE MEETS HIP IN B.C.’S COOLEST TOWN In the shadow of Toad Moun-tain, just 55 kilometres from the U.S. border, the Kootenay town of Nelson – nicknamed Queen City – was kick-started by an 1880s silver rush. Grand hotels, electric streetcars and elegant public buildings soon sprang up to serve the shiny-eyed miners, particularly along bustling Baker Street. But as the silver trade slowly lost its lustre so did Nelson’s economy. The city was resettled in the 1980s by artsy bohemians and young families craving reasonably priced housing. Often described as B.C.’s coolest town, Nelson is now known for its painted heritage buildings along Baker embracing funky cafés and eclectic indie stores, with summertime sidewalk buskers strumming a season-long festival vibe. ! –John Lee

The Go SpotsSHOPS Named after the Hawaiian pas-sion flower, Lilikoi entices cou-ture cravers with silkscreened frocks (lilikoiclothing.com), and nearby Kolmel artfully acces-sorizes with a treasure chest of custom jewellery (kolmel.com). Charming creations by more than 100 Kootenay artists — from ceramic goblets to furry felt collages — line the walls at Craft Connections art co-op (craftconnection.org); three blocks west, Packrat Annie’s is perfect for rainy day perusing of paperbacks and vintage vinyl (411 Kootenay Street).

EATS Dive into heaping breakfast pou-tines at chatty Old World Bakery (460 Baker), or hit tiny Domin-ion Café for decadent pear-and-ginger white-chocolate muffins (334 Baker). From its Baker-at-Hendryx curbside corner, the shiny yellow Bite food truck serves up comfort-grub lunches — like the organic burger with bacon and gorgonzola (bitefresh-food.com); or, drive to nearby Gyro Park for a picnic perch-with-view. Fresh-made Middle Eastern dishes dominate at Mana’eesh’s deli-bistro. Try the sharable platter with smoky baba ghanouj (449 Baker Street).

DRINKS Nelsonites congregate at just-up-the-hill Oso Negro for hot gossip and richly dark java — snag a gar-den seat for people-watching (osonegrocoffee.com). John Ward Fine Coffee offers a quieter alter-native with soothing Silk Road Teas (johnwardfinecoffee.com). Nelson Brewing concocts the town’s other liquid addiction: Organic Hemp Ale at the cozy Mike’s Place pub (humehotel.com), with a breeze-licked veranda off the lively Library Lounge. After, join late-night toe-tappers for a show at the nearby Royal (liveattheroyal.com).

WILD CARDTucked along tree-shaded Herridge Lane, Bellaflora’s fragrant storefront oasis reflects owner Kyla Jakovickas’s passion for flower design. Beneath a wood-beamed, skylighted ceiling, slender air plants, glistening succulents and impossibly delicate orchids lure passers-by, as do the store’s wine-and-cheese workshops, where Nelsonites (and savvy explorers) socialize and gather tips for flawless home bouquets (bellaflorastudio.com). —J.L.

John Lee learns the art of succulent-arranging at Bellaflora

Y Member savings and benefits for B.C. travel at bcaa.com/kootenay

[ ]MAY — OCTOBER Cottonwood MarketJUNE — AUGUST MarketfestJULY — AUGUST Artwalk

NELSON

THE ORIGINAL RANCH®- MAKES EVERYTHING TASTE BETTER

2 cups Hidden Valley® Original Ranch® Salad Dressing

1 cup sour cream

1 cup diced frozen butternut squash

Juice and zest of 1 orange (or grapefruit)

3-5 tbsp honey

6 salmon ! lets (5oz/140g)

Thaw squash. Puree all ingredients in a blender (not the salmon).

Marinate salmon in the sauce for 15 - 30 min. depending on thickness.

Bake in a shallow dish for 20 - 25 min. in a 350° oven.

Serve with 7 grain rice and a large side of green leafy vegetables.

This recipe works great with halibut, trout, scallops or sable ! sh.

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MAKES: 1 LITRE | SERVES: 4-6 PEOPLE | PREP: 15 MINUTES | COOK TIME: 20-25 MINUTES

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