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Arts, culture and lifestyle in Revelstoke, BC.
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Winter '10/'11 Issue #23Q
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Distributed to over 200 locations in Revelstoke and surrounding areas
Revelstoke's Arts, Culture and Lifestyles Publication
Publisher/editor Heather Lea [email protected]
Ad sales/marketingHeather [email protected]
Design/layoutHeather [email protected]
Proof/editsLea [email protected]
Staff writersAlison LapshinoffColin TitsworthEmily Beaumont
ContributorsCharlotte BeglingerPauline HuntSteve SmithMelissa HemphillLea Storry
Box 2126Revelstoke, BCV0E [email protected]
Save Your Fork, There’s Dessert
One of my greatest goals in life is to become an afghan-over-the-knees, hot-cocoa-drinking, embellished-story-telling grandma. Nothing says "gather ’round, kids!" like an old bat in an armchair just bursting with wisdom and theories to impart on unsuspecting grandkids, who stare up at her in awe, oblivious to how heavily laced the hot cocoa is.
Theories after all come from wizened old bats and I look forward to being one who passes on some of my favourites. Like "the best is yet to come", which suggests there is always something to look forward to. Thinking of the above older version of myself usually makes me believe this although I often think it would have been easier to sell that line if we were born old and got younger.
Aside from the one similarity (starting out wrinkled and in diapers) everything else would be favourably different. Think of how much there would be to look forward to? You get younger! Your knees start feeling better, you know you'll just get more attractive, gravity works in your favour, you start not being able to understand the depress-
ing news of the world and by the end of it all you're being picked up and carried through life with not a care in the world.
As it stands now consider the huge amount of trust needed to just sit back and acquiesce to being steered through life. It’s not like we younger folks are bombarded with optimism about aging. Pension plan? Phft! A questionable future in health care at best and at worst a life walking around sporting the latest in senior's fashion.
The muumuu for example is possibly one of the most hideous dress-styles known to man (and trust me it’s the men who suffer here). Muumuus some-how made it into the mainstream cloth-ing line with nary a second glance. But perhaps this potato sack of inspiration came from another lovable theory: "life is short, eat dessert first", aka: screw the veggies and make a bad decision because bad decisions make good stories. Is the muumuu-wearer someone to behold then if they are in fact old, full of life’s desserts and com-fortable in an unrestricted waistband of day-to-day existence?
If the best is yet to come and the way is paved with life’s dessert, I’m unbuck-ling my belt to make some room. Either one of these philosophies work for me because it sounds like you can’t really
steer yourself wrong. Except of course if you take the wrong road.
Consider the saying "a fork in the road". This can mean many things to many people but for most it’s an obvious sign to change direction. One way to ensure life’s desserts are oft enjoyed is to look at a fork in the road and see its true meaning. There’s a reason it’s called a fork and not some other object like a wall. A fork is a clear sign that road has the most desserts. A road with a wall in it is a dead end.
It’s no surprise life is full of surprises. I’m not an old bat yet but there’s enough wis-dom in me to know life sometimes has a way of forcing you to change direction whether you want to or not.
There are few things harder than making decisions that largely effect the quality of your life: where to live, what house to buy, what job to train for...and sometimes we just want to head down the easy road that looks straight and devoid of obstacles. But the one thing I hope to tell my grandkids and be able to back-up with lots of examples from my own life is: whenever there’s a fork in your road, pick it up and take it down the sweetest path you can find because life is short and the best is yet to come.
Happy holidays! Heather Lea Publisher/editor
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What do you do when there's a fork in the road?
WHAT'S In THERE?Pg.2 ArtistinProfilePg.4 EmergingPg.5 HeritageMomentsPg.6 VollunteerJob-PickPg.7 TheScenePg.8 GetOuttaHerePg.9 Gettin'AroundPg.10 HealthandYouPg.11 HealthandWellnessListingPg.12 What'sYourBiz'ness?Pg.13 FromOurReadersPg.14 MusicNotesPg.15 FromtheStreets;WhatMattersPg.16 Sleepsn'Eats
Pottery pieces by Sandra Flood.
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by Heather Lea
When Sandra Flood, a local potter and former curator for the Revelstoke Visual Art Centre, was first exposed to pottery during art school in South Wales she didn’t want anything to do with it. It was a time when clay came in heavy bricks that needed to be worked and shaping was done on a kick wheel designed for the average male. By the time she was finished prepping 40 pounds of clay and started ‘throwing’ (spinning the clay), she was exhausted.
Another downer was being surrounded by the work of third and fourth year stu-dents who produced brilliant works, which she found discouraging in her first year.
Funny that she is now not only a well-known potter in Revelstoke but has also opted for a more labour-intensive pottery technique called hand-building. Sandra thinks some of the most interesting work in contemporary pottery uses this method and says,
“[Hand-building] allows you a lot of freedom as you are not tied to a machine and it is also a lot more peaceful.”
Originally Sandra studied as a painter during art school in South Wales. It was only later after she had children and they went off to school that she enrolled in teacher training college and pottery began showing up in her life again. San-dra believes this was when she was first introduced to hand-building but she was still very active in the print-making and fabric end of things.
In 1976 Sandra moved to Canada and lived in Saskatchewan while doing her Bachelor of Fine Arts. She worked as a social worker and then spent eight years publishing the 38-page Saskatchwan Crafts Council magazine. In 1992 she returned to university this time in the UK to extend her professional skills and to do research into the history of what crafts were done in Canada and why and how in the twentieth century. Sandra then moved to Revelstoke in 2002.
“I came here to write up some post-doctoral research. There was no one else in Canada doing that kind of na-tional research and I thought, ‘Hmmm, Revelstoke: nothing to spend money on, nothing to distract me.’ But it was very isolating. People knew a little about Canadian craft in their local area or their craft medium but nobody had an national overview of what was going on.”
After about a year and a half in Revelstoke Sandra joined the Revelstoke Visual Arts Centre (RVAC) board and took over organizing an exhibition the Columbia Basin Trust was putting on in town. She started volunteering so much through the RVAC she became employed as the curator.
Now she was spending most days at the RVAC and had less time for her other passion: gardening. After taking a course from Nancy Geismar, another well-known potter in Revelstoke, Sandra acquired a compensation during the winter when her other passion, gardening, was impos-sible. When she retired from the RVAC four years ago Sandra was already a member of the Revelstoke Potters’ Guild and now works in the RVAC pottery studio about four days a week.
Even with so much personal time spent working with clay Sandra manages to remain fairly unattached to her pieces.
“I’ve become quite ruthless about breaking up pieces that aren’t to my liking. You have to be detached. I know some people will get really upset and you never know whether you’ve got it right or not before putting it in the kiln. You have to just put it in there and pray.”
Making pottery has many aspects to consider. First you need to work quickly enough so the clay doesn’t dry out. Spraying the clay with water can cause more problems than it’s worth although some potters will do this. Next if you’re working on something larger than a cof-fee mug props are needed for positioning and stabilizing. Sandra has pieces between 12 and 14 inches high and the same across. She has spent many frus-trating minutes trying to keep the heavy clay from toppling in on itself while creating the desired shape.
“I make the shape I want and then lay the clay over bottles or whatever I have for the shape. Then I leave them covered with plastic overnight. In the morning they’re stiff enough to be able to stand up without sagging.”
Once Sandra has it all in place, some-times needing to pinch together seven or eight different rolled out shapes to make one large vase, the piece sits on a shelf for several weeks slowly drying out before she brings it to the kiln for a ‘bisque’ firing.
This first firing to about 1900 Farenheit (1025 Celcius) changes the clay chem-ically so that it will no longer turn to mud when put in water. There is always a risk of the pot cracking or warping or some-times even exploding during the firing. Understanding how clay and glazes behave during the heating and cooling of the kiln firing is another skill to be learned.
After the bisque firing pots need to be glazed so they can hold liquids.This is another chance to emphasize the form of the pot, to add another layer of meaning and information through the decoration. Sandra uses com-mercial glazes to paint, stain or draw on the pot. The ceramic is then brought back to the kiln and glaze fired to an even higher temperature of 2232F/1222C, which melts and fuses the glaze and completes the chemical changes in the clay.
In Sandra’s pottery you will see her previous skills as a painter showing.
“Most potters like to paint on a smooth glaze once whereas I tend to put a colour on and then put another over
it…sometimes I fire four or five times before I get the effect. I’m not very technical so my method is much more instinctual.”
Like all crafts, pottery is more time consuming and requires more skill and knowledge than most people realize.
To get ready for a solo exhibition it takes Sandra about a year to prepare.
What’s the difference between good and bad pottery? Sandra advises above everything to make sure it’s functional. Tea pots are one of the more challenging things for a potter to make.
“It’s easy to like something in the store but when you get it home and fill the tea-pot full of tea is it going to need a crane to lift it?” asks Sandra. “Does the lid fall off? Is the handle properly balanced? Does the spout go glug glug or dribble dribble?
“It took me at least 12 teapots when I started. A lot [of teapots] you see in books aren’t functional. Of the 12 there were were a couple that got binned after the first firing and maybe two or three that became purely ornamental [for the garden].”
Sandra sells her work through the Visual Arts Centre, at Sangha Bean Café and at Talisman. She can be reached [email protected]
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Potter Sandra Flood.
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Sandra Floods The Pottery Scene
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Heritage Moments
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A poster used for the 1974 Canada Cup of Cross country skiing.
Nordic Styleby Colin Titsworth
Ski clubs have existed in the Revelstoke area since Norwegians settled east of town at Albert Canyon in 1891. The Revelstoke Ski Club is the longest running ski club in Canada and their longevity embodies the spirit of the triumphant athletes, tireless volun-teers and devoted skiers of our community. The Nordic Ski Club split from the Revelstoke Ski Club in 1989 once they received an official track groomer and a new zone to set those tracks. Cross-country skiers can glide around 24 km of groomed trails at the base of Mount MacPherson where the only high speed quads people care about are their own.
A Norwegian by the name of Ole "the Bear" Westerberg used skis made from barrel staves to transport mail to the Big Bend north of Revelstoke. For 35 years “the Bear” skied the 160 km round trip route throughout winter. He was a miner, a trapper and one of Revelstoke’s earliest ski pioneers, who helped develop the local ski club scene. The log cabin on the MacPherson trail system that bares his name is a welcome site for hikers, bikers or skiers looking for an ideal lunch location.
In 1914 the Ski Club became ambitious and started recruiting members to strengthen their numbers. By the following season the club had morphed into the largest ski club in Canada with 102 members and Revelstoke’s first winter carnival was established. Ski jumping stole the spotlight because daring skiers were literally flying off a massive jump. However long distance races were also a vigorous test of skill and athleticism. Competitors used rustic wooden skis to loop an eight mile trail with a downhill finish into town.
The Revelstoke Ski Club was at the forefront of skiing history throughout the early 1900s with legendary world record jumps, Olympic athletes and annual competitions that helped push the sport of skiing to new heights. Over the years the local club has hosted events such as the Canada Cup Cross Country Ski Races (1974) and B.C. Winter Games (1983). A new day lodge at the MacPherson trail head and progressive trail planning will allow this club to host more major ski competitions in the future.
The ski trails around Revelstoke have evolved from snowshoe packed trails at the base of Mount Revelstoke to professionally groomed classic and skate skiing trails on Mount MacPherson. In 1970 Allan McInnes and his friends brushed and cleared the popular 5km and 2 km loops at the base of Mount Revelstoke to give skiers a handy place to find their stride. Today Allan and his volunteer buddies Mickey Olson and Brian Abear maintain the MacPherson trails that require over 2,000 hours of commitment during the winter. Allan also tows a tracksetter through the flats along the Columbia River south of town; a much appreciated gesture that deserves an applause.
The Nordic Ski Club will be unveiling their new Day Lodge this season at the MacPherson trail head located 7 km south of town on Highway 23. This stunning three storey structure comes complete with a main-tenance building, living quarters for a caretaker, coffee bar and a common socializing room for skiers to hangout. Nordic Ski Club president Dave Kaegi explains, “We’re planning on having a heritage theme to the lodge, which would include ski memorabilia from the past.”
The new building has been a joint effort with endless volun-teer hours to make it happen. Kaegi and Kevin Bollefer have been involved with this project from the planning stages and are hoping to see it completed early in the New Year. When asked about the new lodge, Kevin acknowledges the local support.
“It really makes you appreciate living in a small, tight community like Revelstoke when you see what can be done with a bit of funding and a common goal. We have had numerous machine operators donate their time running equipment on their days off, contractors do-nating machine time, on and on... and many of them don't even cross-country ski.”
After a couple slow winters the snow hungry skier population is ready for a season like 2006/07 when the trails were groomed 56 times between Nov. 4 and Apr. 8. Close to 350 people have memberships to this club which offers youth, adult and family passes for very reasonable rates. The club is also expanding youth programs for skiers under the age of 12 who are looking to develop their skills in this historic winter sport. To get information on conditions and a trail grooming report you can call their snow-phone at 250-837-7303 or check them out online at www.revelstokenordic.org
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A Chance For Youth No Matter Income or Skill Levelby Charlotte Beglinger, RSS student, age 17
There is something extraordinarily unique about being in the outdoors; that unexplain-able feeling when you are on top of a mountain surrounded only by the blue sky. Being able to enjoy climbing, hiking, mountaineering and other outdoor activities is a skill you can take with you throughout your life. Something you can use for holidays, weekend trips or just day trips. Being outdoors can be social or solo; it can be competitive or relaxed; it can be for fitness or to just get fresh air. As Alice Weber from Parks Canada puts it: “The mountains offer such an amazing mix of fun, challenge and tranquility.” That and “the wilderness itself offers a sense of calm that youth and people in general seldom have a chance to experience these days.” There are so many advantages to being outside.
Growing up in Revelstoke I have been very lucky to be surrounded by mountains and glaciers. In five minutes I can be out of the car and into the forest, climbing up peaks, trekking across glaciers or skiing down fresh powder. A privilege people from the city would trade in a second. However not everyone in Revelstoke knows what surrounds this little town, especially people my age - the youth.
Going to the local high school I have noticed many teens do not even realize we have a national park about five minutes out of town let alone know where Rogers Pass is located. Many do not know the extent of what Revel-stoke has to offer: from mountaineering some of western Canada’s most amazing peaks to hiking in the beautiful meadows of Mount Revelstoke National Park.
So we are very fortunate an outdoor leadership group is starting up targeting teens in the area.
The program will offer youth outdoor skills but in return the youth will get a chance to partici-pate in stewardship—assisting at local nature festivals, restoration projects and citizen sci-ence. Initiated by Parks Canada this program will help facilitate youth in finding connections with these places so they will want to protect and share them with others.
Alice says growing up she “had some amaz-ing mentors and experiences… that shaped [her] path.” She was able to go to an outdoor leadership camp for a week funded by outside sources. She hopes to get out there and give young people a “chance to build independence, confidence and comradery in a really unique and fun way.”
The program is aimed at all youth in the area and costs to youth will be kept to a minimum. Florina Beglinger, a student at Revelstoke Secondary School says “it would open up new opportunities for [her] and others in the moun-tains. It would help [her] know where things are in the park so that when [she’s] older [she] will know what is out there to access.”
Besides being unaware of everything the park has to offer many students are also unaware there is even one park near Revelstoke let alone two. According to Richard Louv’s Last Child in the Woods, "…youth these days can identify 1000 logos, however they cannot iden-tify five plants in their backyard.” This program will help change that statistic. As Alice puts it, these days “everyone is ‘plugged-in.’” Once on a trip with a few students from Kelowna she says all the youth were “so relieved that they had a break from e-mails and cell phones.”
When Florina heard about the group she instantly became excited saying she believes “it is important for people to know what great adventures are at their doorstep in this amazing town.”
Youth hiking the trail to Eva Lake. From front to back: Megan Ruesgen (14), Tayla Koerber (13) and Jesse Ruesgen (15).
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Glacier Youth Outdoor Leadership ProgramThe program will have three key goals: -to get more youth outside—safely discovering and enjoying the natural environment in the nearby national parks, -to develop local youth leadership initiatives related to environmental and historic resource stewardship and-to expose young people to the range of careers available in Parks Canada.
It’s expected the first group of youth and mentors from the community will come together in the late winter. This group will create a framework and from there youth will compile a wish list and collaborate with national parks staff and community mentors to create those experiences. These could even include courses that provide certification. Volunteer, mentorm and guide involvement will be critical to the success of the program. For more information or to get involved, e-mail the Parks Canada Outreach Education Officer at [email protected] or call 250-837-7528.
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Send us your photos of Reved in weird and wonderful places and we'll publish it here!
E-mail: [email protected]
Photo sent to Reved by Diane Kearns from Winchester, Virginia.
Reved in Greenland!
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Volunteer Job-Pick Opportunities in your community
Tutors Transform Liveswritten on behalf of Okanagan College, Revesltoke
What do you enjoy the most about tutoring?
That was the question asked to a group of dedicated tutors from Okanagan College in Revelstoke. While the unanimous answer seemed to be helping people build confidence and achieve their goals, others replied they enjoyed being part of the college community and valued the different training opportun-ities they have received.
“Tutoring is a great way to meet new people and to feel involved in the community,” one tutor said.
Another replied, “It’s been a great experience watching my learner gain confidence in her skills.”
Do you need special skills to become a tutor?
That’s the most common question asked by people interested in volunteering with the Adult Literacy program. The answer is no, according to Megan Shandro, the Adult Literacy - volunteer tutor coordinator.
“You don’t need to be a teacher to be a great tutor. We look for tutors, who have the basic skills: patience, a good sense of humour, a positive attitude and a willingness to learn and try new things!
“We provide tutors with an orientation, resources and ongoing training opportunities.”
What kind of commitment is required from volunteer tutors?
The Adult Literacy – Volunteer Tutoring Program looks for tutors who are able to commit to meeting with a learner once a week for one to one and a half hours over a course of three to six months throughout the months of October to May. Tutoring always takes place in a public space such as the college or the library.
What are the benefits of becoming a tutor?
Making a difference in someone’s life, giving back to the community, learning new skills and meeting new people are just a few of the reasons why people enjoy tutoring.
ChristmasHamperDepot DEC. 1 to DEC. 23Mon. to Fri.: 10:00 a.m. to 3:00 p.m., Sat. 10:00 a.m. to 2:00 p.m.Downstairs at the Royal Canadian Legion, 600 1st Street West.
TheGift-aChristmasConcertwithSaskiaandDarrelDEC.117:30 p.m. at the United Church, tickets available at Talisman, Community
Connections or at the door. $10 adults, 12 and under FREE.
CanadianPacificHolidayTraincomestoRevelstoke!DEC.13 7:45 p.m. in the CPR parking lot on Victoria Road. Hot dogs and hot
chocolate will be available by donation to Community Connections Food Bank. non perishable food donations will also be gratefully accepted.
CommunityConnectionsClinicalServicesDOYOUNEEDSOMEONETOTALKTO?
Counselling services are available for adults, youth and children. The services provided by professional counsellors are grounded in principles of a collaborative approach to working with individuals,
families and groups. FREE AnD COnFIDEnTIALPhone:250.837.2920
Website:www.community-connections.ca
YouthProgramsWe offer a variety of small and large group activities for
males and females, grades 5 and up. Support your community, gain experience and make a difference. Volunteers are
always needed for the Pre-Teen and Teen Groups. Phone:ShannonBrozaat250.837.2920ext.27E-mail:[email protected]
For more information please call Community Connections at 250-837-2920.
COMMUNITY CONNECTIONS
Funding by: The Provincial Government Sports and Arts LegacyAdministered by: The Assembly for BC Arts Councils
Revelstoke Spirit FestivalFebruary 4 to 13, 2011a series of winter events
brought to you by: The Revelstoke Art Council
Calendar of Events Coming Soon
Brew Locally! We do all the work, you bottle it.
We brew Wine, Beer, Ciders, Coolers, Port, Icewine and Champagne.
Find out how you can save up to 50% compared to retail liquor prices.
Your Hosts: Joel and Kristi Mortell-LeBlanc
(250)-837-3911Corner of 2nd St and Victoria Ave
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THE SCENEArts and Culture in Revelstoke:Where are we at?by Heather Lea
When the news came in 2009 that B.C. arts would receive huge funding cuts due to a revised deficit-fighting budget, artists and art organizations province-wide held their breath. According to the Canadian Conference of the Arts, B.C. was the only province in Canada to receive cuts. Other provinces actually increased funds as studies have shown the stimulus effect to be positive for the economy even during a recession.
So why was B.C. singled out?
Coincidently the cuts seemed to come about when the B.C.government started wondering about how to pay for the 2010 Winter Olympics. No one seemed to remember the people who devoted their creative time and talent into promoting one of the province’s largest history-making events. No one that is but the artists themselves.
“Art has always been viewed as the fluff of civilization,” says Kerry Dawson, director of Parks, Recreation and Culture in Revelstoke. Kerry makes it her job to find the support needed for Revelstoke to remain rich in arts and culture.
“One of my roles [as director] is to look around and ask do we or do we not support the arts in this community? What can we give the theatre group to make sure they keep providing us with what we want? Do we go to an exhibit at the VAC and put money in the donation jar? What are we giving back?”
In Revelstoke the Visual Arts Centre (VAC) was fortunate to have a three-year funding contract with Gaming (funds derived through B.C. Lotteries) thereby ducking the cuts of 2009. However, when that contract is up at the end of 2010 the VAC isn’t likely to receive more funding from them.
The Revelstoke Arts Council as well received 25 per cent less funds than they would have normally looked forward to.
When an already financially strapped sector has the money-rug pulled out from under them where does that leave the individual artist dependent on such organizations as promotional avenues for their work?
Kerry believes survival in this case comes from the community. Her job is a tough one as she not only needs to support those who want to see things happen in Revelstoke but she needs to be acquainted with those who make things happen, be it financially or otherwise.
“I belong to the Creative City Network, which gives me resources from here to Nova Scotia and access to what’s going on all over Canada. It’s a collective brain," says Kerry.
Through the Creative City Network the City of Revelstoke was recently awarded $5,000 toward “inclusion of arts and cultural activities and facilities in the Master Plan and an update to the Revelstoke Cultural Strategic Plan.” Kerry has been working on the Plan revising it from the one created in 2006. She hopes that by doing so there will be a concrete reference in place when it
comes time to consider where available funds will go.
“If someone says ‘I want to do this...’ it’s easier if we have something to look at that says okay how do you do that. We will have procedures in place to use as a leverage.”
Artists, after all, can turn a community around or at least add to its culture.
“One year in Ottawa artists began migrating into a repressed area of the city because they didn’t have any
money,” says Kerry. “They went there because the rent was cheap. They sold their works and the area became popular."
This is apparently a sort of unwritten formula that happens in many repressed areas in larger cities throughout the nation.
“Another example is Commercial Street in Vancouver; it’s the talk of the town and has created a huge economy boom for Vancouver. People from all over the city flock there to check it out. All of sudden the buzz happened [in these places], non-artists became attracted to the area and suddenly we have an evolution.”
On Vancouver Island there is a town called Chemainus where several years ago the mill was shut down and the town was at risk of becoming repressed. The community got together and asked, what can we do? Finding the necessary funds they hired artists to do murals all over town and it is now known as the mural capital of Canada and nick-named “The Little Town That Did.” From this a theatre group formed and it has become a workshop mecca for thespians from all over Canada.
“When times are down, that’s when the artists bloom,” says Kerry.
According to her Revelstoke is becoming a much more sophisticated city. Newcomers are in the 20-40 age range and are a new, educated generation, who want to see and do.
“This community has amazing number of special events and all the organizations and groups have their own events, too,” says Kerry. “In Revelstoke when you need something done you get people together and it gets done.
“Garry Pendergast [Revelstoke Arts Council coordinator] was asked to make a presentation during the Columbia Basin Trust Cultural Symposium [in October] and was able to marshal enough people and resources together to put on a very impressive presentation.”
Consider the ripple effect. Let’s say you’re humming and hawing about going to a local painter’s Open House and then decide not to go. Not going isn’t necessarily detrimental to the artist right off the bat but it might suggest a lack of interest, which doesn’t change the face of arts and culture in a positive way. Even if you can’t afford to buy anything just showing up is saying I support what you are doing.
Now consider going to the Open House, buying something for a gift, giving it to someone in another town, having that artist’s piece travel outside of Revelstoke and maybe outside of province. This is saying a lot. This is saying I support you and want to show it locally, provincially and nationally so when our government wants to cut funds maybe they’ll think of arts and culture more as fodder than fluff.
As Kerry says, “Artists over time and history always survive."
But nothing survives without being fed. Lets support the stimulus that supersedes funding cuts and recessions. Lets support the arts.
SOME WAyS TO SUPPORT ARTS AnD CULTUREJoin a committee affiliated with arts and culture
Volunteer at a craft fair
In REV
LSTOkE:Take a workshop at the Visual Arts Centre
Attend a concertSee a local live band
Go to a play
Buy Christmas and birthday gifts from a local artist and include contact info.
Shop at the market
Get Outta HereTravels From Afar...
Yin and Yang in the Far Eastby Pauline Hunt
Last June my family and I embarked on a trip of a lifetime. Luckily our children are young, aged three and five, and are still game to go anywhere we want to take them. We decided to move temporarily to a small city in the Hunan province of China named Huaihua (pro-nounced hwhy-wah). The move was to seek treatment at a Traditional Chinese Medicine (TCM) hospital, which specializes in chronic diseases. The treatments have been going well and I feel that I have seen improvement with my Amyotrophic Lateral Sclerosis symptoms. (Also known as Lou Gehrig's Disease.)
With a country as large as China it was difficult to decide where to begin our travels. This country is steeped in the belief that everything has its opposite; yin and yang. We were about to realise this for ourselves as we explored the sights of China. Shanghai is a very cosmopolitain city; huge skyscapers dot the skyline and the city lights up brighter than a Christmas tree at nightfall. This was the first place where we witnessed some of the impres-sive Chinese engineering.
We were fortunate enough to visit Expo 2010 where we had our first experience with our girls as superstars. It
seems that most Chinese people have never set eyes on two young girls from Canada. Crowds of people gathered around us and cellphones were whipped into action to photograph or video these strange new beings. The girls took it in stride even though it seemed more photos were taken of them than of the Expo exhibits themselves.
Shanghai was only a warm-up for our experience in Huaihua. Here nestled amid the mountains on the Wushi River lies a small city that does not have any tourism. Truly these people have rarely seen foreigners. We all became a travelling sideshow. I can't even imagine how many photos have been taken of our entire family to date. On the whole the people have been genuinely curious about us and go out of their way to help us if possible. This like much of the country is a city in transition. Urban sprawl is taking over the countryside and tiny rural villages with ancient traditions are being mowed over for high rise dwell-ings and the accompanying stores and service outlets. Gone are the days of Com-munist propoganda. Now slogans abound that promise a new improved lifestyle with progress. The local shopping mall is called the 'Better Life Mall', and housing develop
ments advertise 'New life, healthy living'. Considering the problems that all Chinese cities have with air and water pollution I think they have many lessons to learn to get to a 'better life'.
We have been fortunate enough to see some of the beauty of this country as well. The UNESCO site of Zhangjiajie, which consists of towering peaks of limestone covered by dense tropical foliage, was spectacular. It was the inspiration for the hanging mountains in the movie, Avatar. We also travelled over the high desert plateau of the Sichuan province enroute to Lhasa, Tibet. This is a place of isolation where sheperds eke out a living with a small herd of goats, sheep or yaks. In contrast to this the Chinese government have just completed the railway line that we rode on; the world's highest, much of it being above 4,000 metres and at a cost of billions. It is elevated for most of the journey due to the permafrost below - another impressive engineering feat.
The three-day train trip brought us to Tibet full of amazing Buddhist artifacts, temples and monasteries. The streets are so vibrant with the multi-coloured traditional dress of Buddhists who have made the pilgrimage to this high altitude city. We found the Tibetan people to be so gentle and content regardless of their lack of material wealth. So different from the pro-capitalist thinking of the 'new' China. Our trip was topped off with a tour that led us to Mount Everest base camp. It was breathtaking and a life-long dream realised for me. Also our daughters can now lay claim to being the two youngest foreigners to ever sleep at the Tibetan Everest base camp at 5200 metres.
After travelling overland to Kathmandu, Nepal we flew back to China arriving in Beijing. This is a massive city. Everything here is big. The main street that passes Tiananmen Square and the Forbidden City is 16 lanes in width. Apparently there are more than 3 million cars in Beijing and we experienced some of that first-hand. Travelling to the Great Wall only 60 kilometres from the city the drive took us over two hours due to the constant traffic. The Great Wall is another engineering wonder of the Chinese and I have great respect for the poor men that were conscripted to build it and the soldiers, who spent their lives patrolling up and down it. The stairs give a new meaning to the word steep.
Our journey to China is about to come to a close. Our stay here has been eye-opening to say the least. We look forward to our next set of adventures as we head around the world on our way back to Revelstoke.
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The Hunt family on the Great Wall of China.
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Gettin’ Around Revy Styleby ColinTitsworth
As snow becomes part of our everyday life we are forced to battle the daily challenge of getting around on Revelstoke’s streets and pathways. Leaving your vehicle at home will allow you to avoid the orchestrated snow removal program and slippery intersections. Alternate routes must be devised to avoid rows of snow along street centers and trails become icy toboggan slopes that challenge the most talented foot sliders.
Insulated rubber boots or waterproof hikers are an essential com-ponent for successful winter trekking within city limits. MUCK boots and stylish imitations can be spotted on the feet of experienced locals, who manouvre through slush and crud without hesitation. For those less agile you can purchase Yaktrak cleats that slip over footwear for superior traction on the slick surfaces.
The white landscape will illuminate new options for getting around if you’re equipped with a cross-country ski setup for urban travel. The street skier symbolizes the awesomeness of living in a moun-tain town and you don’t need good form to make it happen. This activity is a soul-saver for the nine to five worker, who is trapped in the office receiving text messages of epic skiing. Snowskates and bikes with studded tires are additional methods of transporting yourself during the cold season although these options come with their own risks.
Catching a cab is a popular choice since drinking and driving regulations have been adjusted to capture anyone dipping into the Christmas cheer. Other mechanized travels include the local transit bus and the ski shuttle, which are cheap chauffeurs. Intercity hitchhiking is another thrifty option that becomes popular during winter when the ski hill becomes a common destination. Sleds can also be heard howl-ing in the night as they transport eager sledders, who are testing repaired machines or sneaking to their buddies place for a garage beer and some shop talk.
The snow brings energetic life into Revelstoke after several months of battling through the fall monsoon season. Weather forecasters are predicting a heavy snow year so prepare yourself for what Mother Nature’s vicious side will throw at our mountain town. Travel wisely and environmentally this winter and have safe journeys over the holidays.
DID YOU KNOW...- it's best to clean your chimney soon after the last fire of the season as creosote is corrosive.
- pyrolysis is a process that happens after years of wood drying out so much that it can
ignite as low as 120 degrees Celsius.
- proper clearance from combustables is a must.
- the main cause of chimney fires is unseasoned or over-seasoned wood.
- you should always use a WETT (Wood Energy Technical Training) certified individual for your
wood stove installations, repairs and maintenance.
DID YOU ALSO KNOW... - firewood is a renewable resource like wind, solar and hydroelectric power.
- when wood is burned as a substitute for fossil fuels the result is a net reduction in CO2 emissions.
- provided it is done responsibly heating with wood can be a great way to be kind to the environment.
Call 250-837-5598 or 250-833-6256
Christmas Fruit Cake RecipeIngredients:1 cup of water1 tsp baking soda1 cup of sugar1 tsp salt1 cup of brown sugarlemon juice4 large eggslots of nuts1 bottle Vodka2 cups of dried fruit
Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is the highest quality, pour one level cup and drink. Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK.
Try another cup .... just in case. Turn off the mixerer. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick fruit off floor. Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver. Sample the vodka to check for tonsisticity.
Next, sift two cups of salt. Or something. Who cares? Check the vodka. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar or somefink. Whatever you can find.
Greash the oven and wee in the fridge. Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the vodka, fall into bed.
CHERRY MISTMAS
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Geoff Stewart gets the mail, Revy style.
Tryptophan - the lazy party guests' excuseby Melissa Hemphill, registered holistic nutritionist, RNCP
There are lots of wives tales and urban myths about food and its affect on us. In this festive season let’s clear up the common misconception that turkey makes us tired because of tryptophan. It’s true that turkey does containtryptophan and it can aid in sleep but turkey has no more tryptophan than chicken and about a quarter of that found in egg whites. Feeling too lazy to do dishes after a turkey feast has more to do with the feast than with the turkey. Nice try, though.
Tryptophan is an essential amino acid – meaning we need to get it in our diets. Our bodies use tryptophan to make protein and as a precursor to vitamin B3 (niacin) and serotonin. serotonin is a neurotransmitter or brain chemical that induces calm and relaxation. Because of this relationship tryptophan is used as a supplement to aid sleep in acute insomnia and as an antidepressant. It can also be used as a pain reliever especially for dental pain and migraine headaches.
Although turkey does contain tryptophan and tryptophan is a precursor for serotonin, a chemical that induces sleep, there isn’t nearly enough tryptophan in turkey to have such an effect. So why the post-feast dopiness? There are a few reasons for this phenomenon.
The first is the large intake of carbohydrates that commonly occurs at festive meals – mashed potatoes, stuffing, bread, squash, carrots and other root vegetables. This onslaught of carbs stimulates a large release of insulin into our bloodstream. Insulin causes most amino acids except tryptophan to be
transported in muscle cells leaving a high ratio of tryptophan left behind in the bloodstream.
Tryptophan from all of the food eaten can then cross the blood-brain barrier into the brain where it is converted to serotonin inducing calm and sleepiness. A link between turkey and sleepiness yes but an indirect one.
Another factor is the high amount of fat in the feast – delicious meat, gravy on your turkey, butter in your mashed potatoes and cream with your pumpkin pie. The more fat there is in your meal the longer it will take to digest. This requires more blood flow to the digestive tract leaving you feeling less energetic. (By the way, light meat is richer in protein than the dark meat with about the same amount of fat – one-thrid saturated.)
Having beer or wine with dinner? Alcohol is a depressant for our central nervous system adding to the drowsiness. Cooking a feast for a big group? When you finally get to sit and eat after all the work of preparing the feast your body allows your stimulating hormones to chill out. Put this all together and what do you get?
Type of food plus amount of food plus celebration equals drowsiness.
So in order to not over-do it at your next holiday feast try to eat a bal-anced meal with fresh or steamed vegetables, lean protein and go easy on the starches. Oh and don’t pig out! Happy Holidays.
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Events in and around Mount Revelstoke and Glacier National Parks
Toast to the Mountains Wine Tasting Dinner and Silent Auction Fundraiser Friday, Jan. 21, 2011, social 7:00 p.m. and meal 7:30 p.m.
Please join the Friends for the Second Annual Toast to the Mountains Wine Tasting Dinner and Silent Auction in celebration of mountain life, exploration, food
and wine. This fundraising event helps the Friends fund our great programs and events throughout the year. For details on participating wineries, the feast and the auction items
check out: www.friendsrevglacier.com Buy your tickets today!
FMRG Mountain Roots Film Festival – Friday to Sunday, Feb.11-13, 2011The Friends are excited to announce the First Annual FMRG Mountain Roots Film Festival this February! This event will bring amazing films on mountain culture and
adventures to Revelstoke. The festival provides local and national filmmakers a chance to showcase their films while engaging in the mountain culture of Revelstoke.
For more details, including how to submit films, check out www.mountainroots.ca. Start filming!
Naturalist and Adventure Travel Series The Travel Adventure Series features presentations by local residents who have travelled the world. Our Naturalist Series features presentations by
naturalists and researchers, who discuss their projects in Revelstoke. The presentations take place at 7:30 p.m. at the licensed Mackenzie’s dining room
at the Powder Springs Inn. Suggested donation is $5.00. Check out our web site for more information on our great speakers at
www.friendsrevglacier.com
SPEAKERS CALENDARFriday, Feb. 21 - Travel Adventure Series
Monday, Mar. 21 - Travel Adventure Series Monday, Apr. 18 - Naturalist Series
GLACIER CIRCLE BOOKSTORE We are currently located in Glacier Park Lodge on the second floor with Parks Canada in Glacier National Park in Rogers Pass. You can also stop by our office at 301-B, 3rd Street West or online at www.friendsrevglacier.com for all the latestbooks and gifts.
For more information on these events, please contact the office at 250-837-2010 or e-mail [email protected] or on the web at www.friendsrevglacier.com
Natural Foods &
supplemeNts
1601 Victoria Rd. 250-837-4352
Health and
Wellness Directory
presents
Marion Bridge by Daniel MacIvor
Directed by Lyn Kaulback
Jan.14, 15, 16, 20, 21 and 22 at the Rec Centre
7:30 p.m. $15 adults $12 seniors and students
Tickets available in advance at the Credit Union and at the door.
This ad is partially sponsored by Reved.
Acupuncture/Chinese MedicineJade Mountain Wellness and AcupunctureErin Potter R.TCM.P.101 First St. West250-837-3900www.jademountain.ca
Health Gyms/SpasTrans Canada Fitness 501 2nd St. West250-837-3440
Energy Matters Health Spa110 B 1st. St. West250-837-4244www.energymatterscanada.com
MidwiferyMountain Midwifery Birte Paschen RM [email protected]
NutritionistsHelios Rehabilitation & PerformanceAmanda Argue RHN1605 Victoria Rd. Unit 5250-837-7171www.heliosphysio.com
PhysiotherapyHelios Rehabilitation & PerformanceLindsey Corrigan BScPT RPTAmy Guidinger BScPT RCAMT CGIMS RPTFraser Sprigings BScPT CAFCI RPT1605 Victoria Rd. Unit 5250-837-7171www.heliosphysio.com Red Cedar PhysiotherapyJocelyn Kutcher BScPT RPTPrue Hicks RPTSuite 204, 555 Victoria Rd.250-837-8519www.redcedarphysio.ca
Energy TherapyGuided Energy Work and Soul Counselling Frieda LiveseyClasses in Soul Awareness Writing 250-837-3724hearttohearthealing.ca
Yoga/Yoga Instruction Taproot Yoga Centre 215 B Mackenzie 250-837-YOGA 1-877-771-9642 yogarevelstoke.com
Massage Therapy/BodyworkBeth Purser Massage NHPCJade Mountain Wellness and Acupuncture101 First St. West250-814-3679
Revelstoke Massage Therapy ClinicDavid Walker RMT, Liane Dorrius RMTDeb Logan RMT, Karen Schneider RMT301 1st St. East 250-837-6677www.revelstokemassagetherapy.com
Helios Rehabilitation & PerformanceTina Giotsalitis RMTKim Nicholls RMT1605 Victoria Rd. Unit 5250-837-7171www.heliophysio.com
Suzie Cameron RMTRevelstoke Acupuncture ClinicSuite 103 - 103 First St. East250-837-3666 or 250-837-1745
Thunderbird Massage Therapy Corbett McCabe RMTTrans Canada Fitness501 2nd St. West 250-200-0525www.thunderbirdmassage.com
Repose Massage Therapy and Day Spa Ashley Sumner RMT Hillcrest Hotel,2100 Oak Drive250-837-3322www.reposedayspa.ca
Sarah Wex RMT Ambrosia Day Spa3rd St. West250-837-3688sarahwex.com
Neil Jones, Exercise Therapist CFT CPT Trans Canada Fitness501 2nd St. West 250-837-3440
REVELSTOKE COMMUNITY CENTREPlanning an event?
We have the facility!▪ Weddings, special events, up to 350 people
▪ Theatre-style seating up to 650 people▪ Fully equipped commercial kitchen
▪ Additional meeting room space available upon requestThe Revelstoke Community Centre offers
reasonable rates and helpful staff.600 Cambell Ave.
Call us today! 250-837-9351www.cityofrevelstoke.com
e-mail: [email protected]
WHAT'S YOUR BIZ'NESS?Mt. Begbie Brewing Companyby Alison Lapshinoff
Stepping into the back room of the Mt. Begbie Brewing Company, located at 521 First Street West, it’s easy to think beer is a good, healthy snack. Sacks of wholesome, sprouted barley are piled high and destined to be ground and piped into one of many shiny steel tanks where they will embark on an amazing journey. It takes about three weeks for this raw product to be transformed into the refresh-ing, amber goodness on tap at your local pub.
“When we moved here, Budweiser was Revelstoke’s best selling beer,” Tracey Larson, co-owner of Mt. Begbie Brewery tells me.
In the last 15 years, this micro-brewery has risen from a tiny operation to a well-established and successful local business. Mt. Begbie Brewery has quietly taken over the top spot in draught beer sales, perhaps proving that as a town our tastes have become slightly more refined.
Husband and wife, Bart and Tracey Larson opened Mt. Begbie Brewing Company in 1996. With back-grounds in nuclear physics and biology respectively it isn’t exactly the most obvious career path. But when Revelstoke lured the Larson’s from Vancouver with the promise of an outdoor lifestyle a career change was in order.
“It’s kind of a hobby gone mad,” Tracey explains.
Bart does have a background in home brewing, which began with the beer kits we are all familiar with but soon morphed into brewing beer from fresh ground grains - something that sounds a little more complicated. The couple find their scientific back-grounds to be helpful in the brewing process but formal training was limited to a crash course at a school in Chicago. The rest has been trial and error combined with lots of experimenting and naturally, taste testing.
There are some key differences between the way beer is brewed at the Mt. Begbie Brewing Company and how the big time brewers do it. Tracey and Bart source their grains locally from Armstrong and there are no additives in their beer.
“Some of the bigger breweries use additives to reduce foaming and decrease production time,” Tracey explains. “And many add corn syrup to the beer, making it cheaper and easier to produce.”
The only ingredients used at this micro-brewery are water, malt, hops and yeast, as well as sometimes adding flavours such as honey or fresh cherries
depending on the type of beer being brewed.
When the brewery first opened its doors it was in a small location on East Victoria Street. There were no staff and Tracey and Bart did all their own deliveries. Recognizing a need for expansion in 2007 they moved to their current location on Second Street to a building three times the size that used to be a car dealership. The place seems an ideal location to pump out roughly 300,000 litres of beer annually. Today the brewery has six people on staff, exports its beer to pubs and restaurants throughout B.C. and Alberta and has won numerous prestigious awards.
Competing against big names like Molson Canadian, the Mt. Begbie Brewing Company took home the gold in the Canadian Brewing Awards for their latest brew, Nasty Habit, while well-known Kolsch was awarded a silver medal. Not bad for a couple of small time brewers in the mountains.
The brewing itself is a multi-step process that takes about 21 days to complete. First the barley, other-wise known as ‘malt’, is ground and piped into a large tank where water is added. Applying heat causes the starches to break down into sugars creating a sweet liquid called wort. This liquid is then transferred into a truck-sized stainless steel kettle where it is boiled with hops, which add bitterness
and aroma. The ‘spent grain’ is now just a by-product, which is taken by a local farmer and recycled as animal feed. (I was assured that it is purely non-alcoholic at this stage.)
This liquid is then cooled and yeast is added to start the fermentation process, which lasts for three to five days. The yeast consumes the sugary liquid leaving behind two desirable bi-products; alcohol and carbonation. The beer is aged for about two weeks before being filtered, carbonated some more, packaged and shipped to consumers thirsty for a quality local product that hasn’t travelled the world to reach them.
Mount Begbie beer can be found on tap at most if not all pubs around town as well as at the liquor store where Kolsch is available in cans and the other brews in large bottles. Keep your eyes open for their latest beer. Bart is likely hard at work deep in the bowels of the brewery working on his newest concoction. Visions of the mad scientist come to mind. Expectations should be high; after all the last one took home gold.
So next time you find yourself at the pub standing behind an array of beer taps or at the liquor store confronted with row after row of beer cases think local and maybe skip the Bud!
Bart and Tracey Larson and their 'hobby gone mad' - Mt. Begbie Brewery beer.
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The Revelstoke Chamber of Commerce announces special holiday shopping
hours for December 2010.
Businesses will be open late on Thursdays until 8 p.m. and Sunday afternoons 1-5 p.m.
Make a purchase during these extended hours and receive DOUBLE value on the Christmas Cash
Promotion!
Start-Up or ExpanSion LoanSFrEE and ConFidEntiaL BUSinESS adviCE
Located at 204 Campbell Avenue call 250 837-5345 for an appointment
www.revelstokecf.come-mail:[email protected]
Do you have a business idea and are not sure where to begin?
Call Community Futures
13
Check out our new digital cameras for all
your holiday and celebration memories.
We also stock all your digital camera supplies.
307 West Victoria Rd. ● 250-837-2028 ● OPEN: Mon-Sat 9-6, Fri 9-9, Sun 11-5
EXHIBITSGIFTS FROM THE GALLERY
Friday, Dec. 10 to Sunday, Dec. 19Opening Night Friday, Dec. 10
WORKSHOPSCONTINuING POTTERY $185
Instructor: Nancy GeismarTuesdays starting Jan. 18 to Mar. 8, 6:00 p.m. to 9:00 p.m.
(instructor will be away Mar.1)
POTTERY CLASS FOR BEGINNERS $185Instructor: Nancy Geismar
Thursdays, Jan. 20 to Mar. 10 6:00 p.m. to 9:00 p.m. (instructor will be away Mar. 3)
OIL PAINTING - THE NEXT STEP $130Instructor: Cecilia Lea
Mondays starting Jan. 24 to Feb. 24 6:30 p.m. to 9:30 p.m. (Register by Monday, Jan. 10.)
Gallery open Tuesday to Friday and Sunday from 10:00 a.m. to 5:00 p.m. For more information call 250-814-0261
or visit [email protected] are located at 320 Wilson St.
Oops!by Lea Storry
Oops, plus a bunch of swear words shot through my brain when I inadvertently flew myself into clouds during a solo flight with minimal experience on my pilot log.
My thoughts were in rapid fire succession when I inadvertently flew myself into clouds. As a student pilot I had probably less than 20 hours in the Cessna 150 and most of those hours would have been with my instructor Mark.
As a VFR (visual flight rules) aviator I was only allowed to fly when I could see the ground. The only instruments I knew how to read told me how fast I was going and if I was going up or down.
However, having done at least two success-ful solo flights in the past couple of days, I decided I couldn't wait for instructor Mark to arrive at the tiny airport. Up I would go. Alone.
Living by the Bay of Fundy in Nova Scotia I knew the morning fog was burning off. The mist seemed to be lifting from the valley and casting off from the trees on the surrounding ridges. I was confident the ceiling, the height of the cloud cover, was high enough for me to take to the sky.
Um, yeah. Not so much.
My take-off was smooth. Like driving a car down a wide swath of highway. I was such a pro.
Easing the Cessna off the runway it caught the air. Hung there for a moment and then began its ascent.
Climbing, climbing, climbing to 400 feet, climb-ing now to 500 feet. Climbing to 600 feet and what's this? Clouds?
Not nice little angel clouds but a thick bench of stalwart atmospheric waves.
But surely they're are going to move. For sure I'll break out of this. Break out into sunlight. Open air. Freedom.
Seven hundred feet – trouble. Trouble. Trouble.
Imagine being immersed in marshmallow fluff. Being suffocated by white sheets. Being terror-ized by fluffy alabaster kittens.
Not being able to see. Anything. Except for ivory towers to your left, right and everywhere else you turn.
There's nothing I can do. I can't pull off the side of the road and wait for the storm to pass. I can't call a friend for help. I can't even wake up and realize it's just a dream.
Somehow my instincts kick in. I avoid panic and go literally on auto-pilot. During my descent I don't think about the possibilities of another flight leaving or another flight landing on the runway. I disregard all approach regulations, which is against all approach regulations. I do, however, make all my proper radio calls.
I still don't know how I ended back on the ground without causing an accident or incident. The relief I feel when the Cessna's wheels hit the pavement is overwhelming. A joyous experience tinged with the taste of vomit.
Taxiing to the apron I see instructor Mark wait-ing for me. He sped to work after someone at the airport called him and said:
“I just saw your student shoot out of a cloud!”
From Our Readers
This seasons' Haute Couture
Reved t-shirts - now available in colours.E-mail your order to: [email protected]
orgotryoneonatSanghaBean.25%ofproceedsgotoalocalcharityeachissue.$20
SEXY, INDEPENDENT PuBLICATION SEEKS ADORING SuITORS
Over the course of 2011 Reved will be looking for Mr. and Ms. Right. Fond of either gender, Reved seeks wonderful, energetic, responsible volunteers LIKE YOU to help spread its pages region-wide. If you like long walks by the beach too bad because that's not where the action is.
WE'RE LOOKING FOR:- energetic distributors
- intelligent writers- humorous guest editors
Come be part of this orgy of activity where age doesn't matter and experience isn't required!Send an e-mail to: [email protected]
MUSICNOTESby Steve Smith, Maritime Kitchen Party
In August 2009 I approached Emma Kirkland of the Powder Springs Hotel and the Last Drop about starting up something locally for musicians, who wanted a place to perform. Revelstoke needed a communal venue for neophytes and professional musicians to perform and the Last Drop seemed to fit the bill.
Revelstoke has seen a plethora of jam nights over years past. Speeders Pub (now the Last Drop) used to host countless jam nights so we thought why not continue that rich history?
The Maritime Kitchen Party (MKP) was hired to bethe ‘house band’ over two years ago at the Last Drop. We’ve proudly hosted Open Mic Sessions there every Wednesday since we started.
Although through the summer the sessions grew a little quieter we kept the venue going so travelling or local musicians had a place to perform. Many of the musicians we put onstage mentioned being grateful for a venue.
The first winter was a success as the Open Mic Sessions gathered steam and packed the house every Wednesday night with line-ups out both doors. This winter we’re back to do the same thing and thought it may be good to go over the rules and routines.
How do I get on the stage?If you want to play come in EARLY and talk to either myself, Shannon Sternloff, Trevor Wallach or e-mail [email protected] to pre-book a spot. The earlier the better as the nights get very busy. We try to be fair to everyone and get as many musicians onto the stage as possible and reserve the right to control the flow of the evening as best as we can. (Even if a major recording artist comes through and wants to play first they have to wait in line.)
Do I need to bring my own instrument?If you want to bring your own instrument that is certainly appreciated! You can borrow our gear (of course if you break it you buy it). MKP foots the bill for any repairs to our instruments so please respect the band’s equipment.
What are the times for the Open Mic?The times are set each week starting at 9:00 p.m. and ending at 11:30 p.m. MKP starts the show at 8:30 p.m. with a half-hour set to warm up the crowd. Getting a table early is highly recommended.
Is it a jam or what?The Open Mic is not really a ‘jam session’, rather a showcase of an individual or group’s talents. We try to accommodate all veteran or aspiring musicians and mix and match players with varied experience levels. Sometimes MKP members sit in with others to give them backup and encouragement. We enjoy encouraging others to ‘own it’ and be comfortable.
How many tunes can I play/sing?Typically each artist can do at least two to three songs to strut their stuff. (Unless you’ve had too much happy
juice or are partial to profanity then you’re off the stage.) If there are some outstanding artists, who really blow the crowd away then four to five songs is acceptable but we try to respect others who want to get on stage. One night the Last Drop saw 15 acts through the stage. Should I verbosely cheer and clap for every act?Yes! Cheering is encouraged for every act. It’s the 'Miracle Grow' for a budding artist. If they’ve got the chutzpah to get up on stage clap for them!
Should I compliment the staff nightly?Yes! Open Mic Sessions get huge crowds. Please be respectful of your servers, bar staff and doormen as they deal with everyone in every state of mind. Clear a path for them and encourage others to do the same.
Can I dance?Yes! We love dancing. We love people who dance. Dancing is encouraged. Please just don’t fall into the band too much.
Open Mic Sessions have already officially started. MKP would like to thank the staff at the Last Drop and all musicians and groups who’ve passed through and shared their talents with Revelstoke. See you Wednesday nights at the Last Drop!
Open Mic Sessions – a popular event to fill your Wednesday nights
The Most Tasteful "Sex Shop" In The West.106 Orton Ave Open Tuesday to Saturday Noon to 7 p.m. (or so) 250-837-2002
candles ° greeting cards ° incense ° hemp products ° lingerie ° massagers ° regal
Weekly & Monthly Spice Bucks draws! Enter often to WIN!14
Al Lukas, an accomplished musician from Ontario, said the Last Drop's Open Mic night was the best he'd been to anywhere in the country.
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Open Every Night5:00 p.m. -10:00 p.m.
Reservations recommended
54 rooms . spa . hot
Located in Powder Springs HotelEnjoy great English food and a
cosy atmosphere with fireplace.201 2nd St. west . 250 837 2121
www.powdersprings.ca
Mackenzies Restaurant is open for breakfast
every day from 6:30 a.m. to 11:00 a.m.
The Last Drop has nightly meal and drink specials.
See our calendar of events for up to date
info on events.
Also enjoy our patio!
See you at The Last Drop!
Heather Lea 250-837-4676
r eved publications
writing and publishing
editing ▫ proofreading ▫ newsletter designposter/flyer design ▫ business cards ▫ signs
What Matters.... The Follies of Fish Farming by Alison Lapshinoff
What shade of pink do you prefer your salmon? This may sound like an odd ques-tion but it’s one that today’s fish farmers must answer.
Civilization has been faced with the question of what to eat since there has been food and people to eat it but never before have the an-swers been so unanswer-able. Which is cheaper? Which is healthier? Is it low-fat? Low-carb? Does it contain unhealthy food addi-tives that require a degree in chemistry to fully understand? How was it grown or raised? Was the farmer paid a fair price? Imported or local? Organic or conventional?
Besides this boggling array of questions one might ask while shopping for dinner there is also the issue of sustainability. Was this food produced in an environmentally responsible manner? In many cases the answer is no.
Consider farmed salmon, a product commonly found in our grocery stores. One would be excused for assuming this is an environment-ally friendly option. After all choosing farmed fish must relieve some of the pressure on our dwindling wild stocks, right?
Unfortunately there is more to the equation and the answer is not black and white. Salmon farming has created a host of environmental issues that plague our oceans.
Farmed salmon are kept in very close quar-ters; sometimes up to 50,000 per two acres of ocean giving each fish about a bathtub’s worth of space. This can lead to infection and disease. Sea lice are one of the main scourges of the salmon farm. These parasites latch onto the skin of salmon to feed on their mucous, blood and skin. Found in wild fish also it is the high concentration of sea lice infesting fish farms that causes problems. Migrating wild sal-mon must often run a gauntlet of farms teeming with the parasites. Mature fish often survive but the young almost always succumb to the lice. In fact some studies have shown mortality rates as high as 80 per cent.
Farmers deal with the problem of sea lice by treating fish with strong antibiotics, which of course leads to a host of new problems. It is thought that residual antibiotics in our food will eventually increase our resistance to the drugs when used to treat disease. And then there is the problem of drug laden feces, which contaminate the surrounding water. This can lead to bacteria and algae growth stripping the water of oxygen and rendering it uninhabitable for other marine life. Once an area has been thus contaminated fish farmers often pack up and move on in search of ‘fresh ocean’ rightly angering local fishermen.
Escapees pose additional problems. Atlantic salmon farmed in Pacific waters often escape from their net pens allowing potential for them to interbreed with native fish. This raises concern about the possibility of them becoming an invasive species infesting our waters.
Some of these issues can be avoided by farm-ing in closed containment units on land as opposed to open net pens in the sea. Closed containment farms must deal with issues like waste management instead of allowing the problems to simply disappear into the sea. We must, however, pay for this more responsible method of fish farming with our wallets - some-thing that many consumers are reluctant to do.
Besides threatening populations of native wild salmon there is also the question of what to feed all these hungry farmed fish. In order to raise one pound of farmed salmon two and a half to four pounds of small fish like sardines, anchovies, mackerel and herring must be re-moved from our waters. Over-fishing for small prey can obviously upset the ocean’s delicate eco-system adversely affecting other species. In some cases vegetable-derived proteins have replaced fish meal in feed but salmon are carnivores by nature and changing their feed changes their nutritional value reducing their Omega-3 fatty acids - a well known benefit of eating salmon.
So what shade of pink do you prefer? Wildsalmon are a pleasing, rosy hue because of absorbing carotenoids from munching onpink krill. Without a synthetic pigment in their feed called canthaxanthin farmed salmon would be pale grey in colour. Banned in the UK, this product was once used in tanning pills but was linked to retinal damage in humans as the pigment accumulated in the eyes. Farm-ers can select the shade of pink they prefer by using the SalmoFan, a colour swath especially designed for this purpose.
The question of what to eat for dinner will always be with us and it seems the more we tinker with nature, the more complex the issue becomes. It is clearly a conundrum with no simple solution.
15
John Lapshinoff fishing on the Sunshine Coast
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From The Streets
Interviews and photos by Emily Beaumont.
Jordan Delaronde"Climbed a tree with a belt and spurs."
Bob Walker"Got lost in a jungle."
Janine Taborda"Bungee Jumped in Greece."
Mike McStay"Jumped my snowmobile off a 90 foot cliff
and smashed my face."
Pascale Provencher"Heli-skied a million vertical feet for free."
Ron Laing"Lived on a boat for five years."
WHAT IS SOMETHING YOU HAVE DONE
THAT FEW OTHERS HAVE DONE?
Dale Dusang"Witnessed a bank robbery go wrong and saw a man
blow himself up along with $300,000 in cash."
Beth Granstrom"Riden a unicycle."
Claire Macdonald"Worked in an orphanage in Cambodia."
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PowderSpringsInn2012ndSt.West 250-837-5151 $$
SwissChaletMotel 1101VictoriaRd. 250-837-4650 $$-$$$$
TheRevelstokeSnowedInn 8233rdSt.West 250-814-8851 $$-$$$$
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Hotels/B&B's $ = under $60 $$ = $60 - $90 $$$ = $90 - $110 $$$$ = $110 and up
$ = under $15 $$ = $15 - 25 $$$ = $25 and upRestaurants/Pubs
ConversationsCafe205MackenzieAve. 250-837-4772 $
GreatWhiteNorth5kmwestofRevelstokeonHwy1 250-837-3495 $$
KawakuboSushi●Sake●Steak 1091stSt.East 250-837-2467$-$$$
LaBaguetteEspressoBar607VictoriaRd.andGardenAve 250-837-3755 $-$$
ModernBakeShop&Cafe 212MackenzieAve. 250-837-6886 $
MountainMealsPortable ComfortFood1023111stSt.West 250-837-3565 $
Paramjit'sKitchen116FirstSt.West 250-837-2112 $
SanghaBeanCafe111ConnaughtAve. 250-814-0080 $-$$
TheLastDrop2012ndSt.West 250-837-5151 $$
TheNomadFoodCompany 1601WestVictoriaSt. 250-837-4211 $
VillageIdiotPub306MackenzieAve 250-837-6240 $$
WoolseyCreekBistro 6042ndSt.West 250-837-5500 $$$
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’ eats Reved Quarterly is published independently by Reved Publications. E-mail [email protected] with any questions or find us online at reved.net
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