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PLUSPLUSALE STYLES 101ALE STYLES 101ALE STYLES 101ALE STYLES 101ALE STYLES 101FOOD PAIRINGS FOOD PAIRINGS FOOD PAIRINGS FOOD PAIRINGS FOOD PAIRINGS FOOD PAIRINGS FOOD PAIRINGS FOOD PAIRINGS & THE CITY'S& THE CITY'S& THE CITY'STOP BREWS TOP BREWS (like this Best of Show)(like this Best of Show)(like this Best of Show)

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GRADE SCHOOL PEOPLE VS

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T H E U LT I M AT E W E S T C OA S T A D D R E S S .

A W E S T VA N C O U V E R L A N D M A R K

J U S T 1 0 M I N U T E S F R O M D O W N TO W N

F E AT U R I N G H O M E S W I T H U N O B S T R U C T E D

O C E A N V I E W S A N D U N PA R A L L E L E D

AT T E N T I O N TO D E TA I L . T H I S I S A N

O P P O R T U N I T Y U N L I K E A N Y OT H E R .

57 Beachside Homes In West Vancouver Call 604.922.1380 to book a private appointment

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J U N E 2 O 1 5 | V A N C O U V E R M A G A Z I N E 5

F E AT U R E S

Craft Beer Awards

JOY ON TAPLiquid gold (and plenty of it) begins on pg. 58. These taps belong to Brassneck Brewery

53 Craft WorkFollowing decades of corporate dominance, small independent breweries are taking over in ever-growing numbers. Rarely has being spoiled for choice tasted so sweet By Steven Galloway

58 The WinnersMore than 200 beers were entered into our inaugural competition. Here are those our 18 judged ruled to be the best of the crafty bunch

72 A Breed ApartMore women and couples are happy not to have children. Why does their freedom of choice matter to others? By Kerry Gold

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Contents.FINAL.N1.indd 5 15-04-30 4:05 PM

6 V A N C O U V E R M A G A Z I N E | J U N E 2 O 1 5

T H E D I S H

T H E B R I E F

P L U S

T H E G O O D S

V a n m a g . c o m

Enhanced magazine content, a comprehensive database of restaurant reviews, and so much

more at the newly revamped

***“I’M NOT A MOM. AND I’M NOT INFERTILE AND

SAD. I CAN’T FIND MYSELF. I’M JUST NOT THERE. IT PISSES ME OFF”

—pg. 72

16 VANCOUVER LIFE The long, bumpy road to increasing cyclists’ safety; a little kid comes out swing-ing; the campaign to give lab rats a better life

20 BLOCK WATCHThe changing face of Kerrisdale’s retail landscape; dream homes for those who love to bask in the glow of commerce

22 URBAN FIXVancouver, like many cities, is witnessing a mounting invasion by four-legged in-habitants that have historically kept their distance 26 ON THE RECORD Anglican bishop Melissa Skelton talks about cross-border di� erences and the parallels between leading a business and leading a diocese 28 THEESSENTIALS The jazz fest, Bard on the Beach, soccer—summer must be just around the corner

32 TASTE MAKER Forget those food-court imposters; authentic, delicious tacos are close at hand all around the city

35 BRIEFLY NOTEDShort but sweet reviews of Ramen Koika and Cordu-roy Pie Company

36 MIX MASTERA resourceful 19th-century oyster merchant gifted the world Pimm’s; a Gastown bartender gifts you a DIY recipe for his version of the beloved spirit 38 FRESH SHEET Long considered an import-only luxury, a locally produced caviar handily shows up its for-eign competition

40 DECANTERGo ahead and blush over these food-friendly year-round o� -reds

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12 FROM THEEDITOR Sometimes it seems everything is going to hell. But hey—there’s never been a better time to drown your sorrows!

98 SNAPCHATTER Charity and celebration joined together at a trio of recent events

86 PERSONAL SHOPPER Get properly acces-sorized for the often unpredict-able West Coast transition from spring to summer

88 MODELCITIZEN A multi-tasking restaura-teur is never too busy to look well put together 92 SWEATEQUITY Burnaby’s Christine Sinclair gets ready to lead Team Canada to glory at the city-hosted FIFA Women’s World Cup

94 FIELD TRIPComplement-ing our fi rst beer awards, we journey to Bavaria, where the beverage’s past and present are a matter of national pride

Contents.FINAL.N2.indd 6 15-05-01 9:43 AM

Canon is a registered trademark of Canon Inc. © 2015 Canon Canada Inc .

THE MARK OF

DISTINCTION.

WILL GADD

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GLOBAL ADVENTURER

WATCH THE FILM AT CANON.CA/LL SERIES LENSES

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VANCOUVER MAGAZINE is published 10 times a year by Transcontinental Western Media Group Inc. Copyright 2015. All rights reserved. No part of this magazine may be reproduced without publisher’s written permission. Not responsible for unsolicited edito-rial material. Privacy Policy: On occasion, we make our subscriber list available to carefully screened organizations whose product or service might interest you. If you prefer that we not share your name and address (postal and/or email), you can easily remove your name from our mailing lists by reaching us at any of the listed contact points. You can review our complete Privacy Policy at Vanmag.com. Subscriptions in Canada: one year $39.99. Subscriptions in the United States: one year $59.99. Rates include GST. Back issues $10, including postage and handling. All fi gures in Canadian funds. For address change, send old and new address to our circulation depart-ment. Indexed in the Canadian Magazine Index by Micromedia Ltd. and also in the Canadian Periodical Index. International standard se-rial no. ISSN 0380-9552. Canadian publications mail product sales agreement #40064924. Return undeliverable Canadian addresses to: Circulation Dept., Suite 560, 2608 Granville St., Vancouver, B.C., V6H 3V3. Printed in Canada by Transcontinental Printing G.P. (LGM Graphics), 737 Moray St., Winnipeg, MB, R3J 3S9. All reproduction requests must be made to: COPIBEC (paper reproduc-tions) 800-717-2022, or CEDROM-SNi (electronic reproductions) 800-563-5665. Distributed by Coast to Coast Ltd.

EDITOR-IN- CHIEFJohn Burns

ART DIRECTORPaul Roelofs

SENIOR EDITORMichael White

ASSOCIATE ART DIRECTORNaomi MacDougall

TRAVEL & STYLE EDITORAmanda Ross

ASSISTANT ART DIRECTORJenny Reed

EVENTS EDITORFiona Morrow

CONTRIBUTING EDITORSFrances Bula, Christina Burridge, Mario Canseco, Petti Fong, Kerry Gold, Michael Harris, DJ Kearney, Neal McLennan, Malcolm Parry, Guy Saddy, Jim Sutherland, Timothy Taylor, Daniel Wood

CONTRIBUTING ARTISTSClinton Hussey, Evaan Kheraj,Joe McKendry (contributor illustrations),Andrew Querner, Carlo Ricci, John Sinal, Martin Tessler, Milos Tosic, Luis Valdizon

EDITORIAL INTERNSGinger Je� eries, Danielle Tsang

ART INTERNSKelsi Leaming, Jamie Yeung

PROOFREADERRuth Grossman

EDITORIAL [email protected]

VANCOUVER OFFICESuite 560, 2608 Granville St. Vancouver, B.C. V6H 3V3604-877-7732

ONLINE COORDINATORJennifer Elliott

ONLINE ASSISTANTRachel Morten

VIDEOGRAPHER Mark Philps

A high SPF is absolutely necessary. This means a broad spectrum sunscreen with at least SPF 30 for daily use and at least SPF 50 for days when you intend to spend time in the sun.

The basics of SPF boil down to application. We know that patients under-apply the required volume of sunscreen. That’s why choosing an SPF of 60 or 100 is going to give you better protection than a sunscreen with a lower SPF. If you apply SPF 30 and only apply a quarter of the required amount (and this is actually really common) you will only be getting a quarter of the SPF protection. If you’re starting with an SPF 30 and then cut that by 75%, you don’t have nearly enough protection from the sun.

Think you’re applying enough? The American Academy of Dermatology recommends at least one ounce of sunscreen (enough to fill a shot glass) to cover exposed skin. It’s more than you think! And don’t forget that sunscreen is just one part of an effective sun protection strategy. Avoiding the sun between 10am and 2pm, opting for shade, and wearing sun protective gear are the most important parts of sun safety.

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I’ve heard that a sunscreen with an SPF over 30 isn’t necessary, and that it’s just a waste of money. Is this true? How high of an SPF do we really need?

– Shannon Humphrey, frcpc– Alastair Carruthers, frcpc

– Jean Carruthers, frcsc

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ADVERTISING DESIGNERSwin Nung Chai

BUSINESS DEVEL OPMENT MANAGERDale McCarthy

MARKETING & EVENTS SPECIALISTSChristina Sobrepeña (mat leave), Jennifer Elliott

MARKETING ASSISTANTRhiannon Morris

ADMINISTRATIVE ASSISTANT/ONLINE COORDINATORRachel Morten

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This is the third of five power-packed, personal conversation evenings—each one fuelled by 2014 Power 50 A-listers and moderated by Vancouver magazine.

Don’t miss these upcoming conversations: Monday, September 14, 2015 Monday, November 2, 2015

WITH GREAT POWER, COMES GREAT CONVERSATION

The Vancouver magazine + Brian Jessel BMW SPEAKER SERIES continues Monday, July 6.

The Power 50 speakers headlining this evening will be revealed at BrianJesselBMW.com/EventSeries

Monday, July 6, 2015 | 6 p.m. – 8 p.m. | Brian Jessel BMW, 2311 Boundary Road, Vancouver

M POWER EVENT SCHEDULE

Register now for a chance to win tickets to this exclusive networking event. VanMag.com/MPower | Seating is limited.

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Vancouver magazine and Brian Jessel BMW team up to bring select 2014 Power 50 honorees to the stage in a networking

and thought-leadership speaker series hosted at the luxurious Brian Jessel BMW dealership.

BE A PART OF IT!

The Power 50 speakers headlining this evening will be revealed at

The Aboriginal Factor in the Future

of Vancouver’s Development

We tap prominent Power 50 honorees to dive deep into what’s

required for a just and collaborative future for smart, e� cient land use

in our city.

BrianJesselMPowerJUN15FP_sc.indd 1 15-05-01 10:47 AM


F R O M T H E E D I T O R

T h e B i g P i c t u r e

T H I S MO NT H

�yesterday, it hailed. right out of a blue sky that was, according to my phone, a pleasant 10° C at the time. I’m

getting used to our nonsensical weather, but sheesh am I glad I didn’t spend the winter trying to run a ski hill. Thanks to unsea-sonable temperatures and high rainfall, it was (literally) a wash at the local mountains; Grouse, Seymour, and Cypress all closed for lack of snow, as did Vancouver Island’s Mount Washington. Hemlock Resort, outside Mission, didn’t even open. Industry talk now is all about ramping up summer o� erings (more zip lines!) as winter revenues along the coast drop ever more.

Even for non-skiers, it’s bad news. Without adequate snow-pack (it’s the second lowest in 31 years) and facing higher-than-usual temperatures this month, we’ll likely experience low river levels and limited freshwater supply over the summer. We’re not in California territory yet, but the e� ects of anthropogenic global warming are obvious and inarguable. Maybe this is the year to dig up that front lawn.

We’re not the only species a� ected. As Frances Bula notes in “Meet the Neighbours” (pg. 22), rising temperatures are a boon to many critters, especially as they follow patterns already established by humans, fl eeing the countryside for the many attractions of city life. Carpenter ants, hornets, clothes moths, silverfi sh, bedbugs, mice, rats, squirrels, raccoons, eagles, geese, crows, coyotes, elk, deer, bears—they all dig this city’s appealing housing, dining, and hookup spots as much as we do. The only truce in this mounting war may surprise you.

The news isn’t all gloom. Sunny skies and balmy nights have their upside, of course, not least the simple pleasure of a cold beer on the back porch or (thank you, City Hall!) a downtown patio. It will surprise precisely no one to hear the local craft beer scene has exploded in the past fi ve years; we at the magazine are delighted to join the party with this issue’s inaugural Craft Beer Awards, presenting 43 winning beers (starting on pg. 58) as chosen by 18 industry and palate professionals. If you’re going to drown your sorrows, we’ve got a great place to start! VM

It will surprise no one to hear the local craft beer scene has exploded in the past fi ve years; we at the magazine are delighted to join the party with this issue’s inaugural Craft Beer Awards

Liquid Sunshine

831bottles handled

during eight hours of beer judging

(pg. 58). Number dropped? 1

499years the Germans have been making the same beer the same way (pg. 94)

50storage boxes

forming the back-drop for the portrait

of professional pack rats Patrick McLaren and Jeff

Cheng (pg. 85)

20percentage of

Canadian women turning 45 without children. In Japan:

33 (pg. 72)

FIGURES BEHIND

THIS ISSUE

JOHN [email protected]

HOP TO IT FROM THE TIME THIS ISSUE HITS THE

STREETS, YOU HAVE FOUR DAYS TO BUY TICKETS

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G L O S T E R . D E D O N . B R O W N J OR D A N . J A N U S E T C I E . S I F A S . C A N E L I N E . T U U C I . K I N G S L E Y B AT E . F A S T

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Reflecting Vancouver

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V A N C O U V E R L I F E B L O C K W A T C H U R B A N F I X O N T H E R E C O R D T H E E S S E N T I A L S

T H EThe month in politics, real estate, business & culture

“Sure enough, the babies were still in there and the mum was freaking, right at our window” PG. 22


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Ship to Shore

�the april 8 spill that left an estimated 2,800

litres of bunker fuel fl oating in English Bay drew criticism—from Mayor Gregor Robertson, Premier Christy Clark, and, seem-ingly, every Vancouverite with access to social media—of the Coast Guard for its slow response to the calamity. (Also under fi re: the Conservatives, who in Febru-ary 2013 closed the Kits station that could have responded more e� ciently.) The Coast Guard countered that within a couple of days it had successfully recovered 80 percent of the spill. But Anita Burke, a Colorado-based expert in industrial-disaster response, voiced extreme skepticism, noting that a 15- to 20-percent recovery rate is usually as much as can be expected. “My experience tells me…they captured 80 percent of what they could see,” she told the Globe and Mail. “But how much sank?” As beach weather approaches and debate over increased tanker tra� c escalates, her question will be echoing in the mind of every local who gazes out onto the water.

The Stanley Park seawall at sunset. Tanker-free vistas are increasingly rare

BriefOpener.FINAL.indd 15 15-04-30 3:30 PM


VA N C O U V E R L I F E

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if you ever ride a bike in these parts, there’s a map you need to see. Google “Cyclists + ICBC” and up pops a display of collisions between Metro Vancouver cyclists and vehi-cles from 2009 to 2013. Hundreds of crashes, 980 injuries, and fi ve fatalities are represented by myriad beige, pink, and orange dots. But it’s Vancouver’s most dangerous inter-section that really catches the eye.

Jerry Dobrovolny, director of transportation for the City of

C Y C L I N G

Saddle SoreThe more fervently the city embraces cycling, the greater the number of run-ins with cars and other hazards. Two city programs aim to increase safety for all who share the road

Vancouver, knows the location well. The spot features promi-nently in the Cycling Safety Report his o� ce is releasing this month, which names high-crash locations and provides tra� c engineers with information about how things need to be fi xed. The menacing red dot (indicating 28 cycling accidents) sits atop the intersection where Pacifi c Boulevard meets the Bur-rard Street Bridge.

That’s a well-known trouble spot, but it’s not the worst place for Vancouver cyclists overall. That distinction belongs to 10th Avenue, which happens to run below Dobrovolny’s window at City Hall.

A busy cross-town bike route lined with parked cars and cut by tra� c arteries, West and East 10th account for 159 cycling col-lisions with vehicles. The single worst intersection—and the city’s second most dangerous corner, with 14 collisions—is at West 10th

and Pine. These numbers, by the way, represent only a portion of accidents: ICBC data do not cover collisions with pedestrians or other cyclists, or falls to avoid a crash.

Meghan Winters knows 10th Avenue, too. She hates it: dis-tracted drivers, hospital-bound pedestrians, suddenly opened car doors. Winters regularly com-mutes along this route to her o� ce at VGH, where her SFU assistant professorship in health sciences provides a platform for her cycling research and policy advocacy. This means fi ghting for a Vancouver version of the bike-share sys-tem that now exists in 500 cities worldwide. This means promoting European-based urban infra-structure and safety features that allow, for example, 26 percent of Dutch cyclists to commute daily. (Vancouver is at six.) This means starting the interactive BikeMaps (BikeMaps.org) this past spring.

THAT’S A WELL-KNOWN TROUBLE SPOT, BUT IT’S NOT—BY A LONG SHOT—THE WORST FOR VANCOUVER CYCLISTS OVERALL

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VancouverLife.FINAL.indd 16 15-04-30 11:36 AM


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The data-collecting and data-sharing system is meant to provide cyclists and policy-makers with up-to-date reports of collisions, near misses, thefts, and hazards. The entry from February 17, 2015, about an accident at the infamous Burrard/Pacifi c intersection is typical: “Six bikes all travelling at di� erent speeds. About to overtake a slower bike. Hit brakes to avoid collision, and fl ew over handlebars. Injury: minor head fracture.”

The goal of BikeMaps is to add to the data Dobrovolny already receives from ICBC and his own Active Transportation o� ce, in order to design a city where cycling dangers are continually reduced. With 500 kilometres of bikeways, o� -street paths, and painted lanes already in place, and a $1.55-mil-lion annual budget to improve infrastructure and promote bicycling, Vancouver is now being likened to Portland—but nowhere close to Copenhagen or Amster-dam—in doing what’s required to make two-wheeled travel safe. As Europeans know, utilizing sepa-rated bike lanes—as on Hornby and Dunsmuir streets down-town—is 10 times safer than riding beside parked cars. And painted bike lanes reduce accidents by 50 percent. But as Dobrovolny points out, the greatest cause of cycling collisions is human error. Turning drivers cut o� bike riders. Cyclists run stop signs. Drivers open doors into oncoming cyclists.

For every 100 million bicycle trips in B.C., there are still just 21 injuries and 14 fatalities: good odds now that will only get bet-ter when the data from BikeMaps and ICBC are, in the years ahead, utilized to rectify urban problems and to extend, as is planned, Metro Vancouver’s bikeway system by 2,400 kilometres.—Daniel Wood

P U G IL I S M

RUMBLE IN THE PLAYGROUNDArmed with a pair of miniature bespoke gloves, one grade-schooler steps into the ring to discover the man he’ll become

I got my fi rst pair of boxing gloves when I was seven. They were a gift from my parents, and I promptly used them on my kid brother. In the photo-graph of my fi rst bout, he appears more amused than afraid.

I didn’t learn how to throw a proper punch until I was in my late teens. By then, I had read enough Hemingway to know that fi ghting prowess was impor-tant to the man I wanted to be. I had also discovered Queensborough Boxing Club in the phone book. My ring career tal-lied more hospital visits than trophies, but eventually I learned how to fi ght. If one day I were blessed with a son, I told myself, he’d have an easier time of it.

By age three, Emil had his fi ght stance down pat. We practised on the kitchen fl oor with my old sparring gloves. Behind them, he concealed most of his welterweight frame. I launched punches at my son from a position on my knees. When the action got too close to the china, my wife sug-gested we fi nd a gym.

So one night, we walked hand in hand down Granville while I laid out the plan. Emil would enter the gym, ask for the coach, and introduce himself as the cigar-chomping, bear-boxing heavy-weight Two-Ton Tony Galento. From the threshold, I observed as a fat man doubled over in laughter and they shook hands. Over a slice of pizza in a dive next to an X-rated cinema I told him I was proud of him. I also told him what my coach once told me: “You may fi nd your-self in a neighbourhood like this one day with your wife, and she’ll love you all the more because with you she’ll feel safe.”

What Emil needed was his own gloves. They had to be good quality, and

they had to be earned. I brought home multiple-choice tests from my class-room and paid my son a buck apiece to mark them. Six weeks later, he had saved $50. Making him work was no challenge, but fi nding gloves was. The stuff in stores is junk. My quest led me to a warehouse with a phallus scrawled on the door. Gary Lee, proprietor of Select Boxing Equipment, answered the buzzer. The factory behind him was dark and quiet: fewer gloves are made each year. But Lee would gladly make a pair for my son—and in his favourite colour.

It took him only two days to make a pair of eight-ounce gloves in green. That night, Emil broke them in on me and then on his younger brother. Only his young-est brother, six weeks old, escaped. By the end of the night, all he wanted to do was take his new gloves to the gym. It was time to return to where it all began.

Again Emil entered alone, but this time there was something in his step. Down to its blood-spattered canvas, Queensborough was as I had left it two decades before. At its centre, a greying Scotty Jackson was barking out instructions at a new generation of fi ghters. Emil donned his gloves and began to work a bag. Scotty leaned over the ropes and spoke to him.

“You tough like your old man?” Emil shrugged. Scotty proceeded to tell the gym about my fi rst fi ght. “The guy fought with a broken jaw and didn’t mention it until we arrived at the bar. At midnight, they wired him shut.” More or less true. For a moment the gym was silent, and then my son sank his best into the same bag I had once worked. Already he possessed foot-work I never had.—Peter Valing

140

105

70

35

0

When Montreal-based Bixi fi ledfor bankruptcy

protection in 2014, its rollout of a Vancouver

bike-share program stalled. Deputy city

manager Sadhu Johnston says the city has switched to Portland-based Motivate (formerly Alta), which must still fi nd funding and sponsorship

before installation can begin. “A 2015 launch date is still possible,” he says.

Motivateco.com

VancouverLife.FINAL.indd 17 15-04-30 11:35 AM


VA N C O U V E R L I F E

Tr e n d i n g S t o r i e s

T H E BR I E F

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S C IE N C E

Cage MatchRight now, a million rats are being experimented on in Canadian labs. Are we doing enough to thank them?

and balanced social play with rest and sleep. In time, Makowska let these rats out for interspecies play. Positive rat-human interactions are rare in a standard setting, even though enrichment research has established that both species benefi t, particularly from tickling sessions in which rats lie on their backs emitting high vocalizations that indicate positive excitement and anticipation of reward.

The unveiling of her rat utopia footage was a hit at the 2013 Sym-posium of the Canadian Asso-ciation for Laboratory Animal

Science. A few researchers have since contacted her, hoping to implement their own enriched habitats, but generally there’s resistance to change. “My goal is to push the boundaries,” she says, “and convince decision-makers that lab rats deserve more con-trol over their environment—to be agents in their own lives. We should strive to give them a good life.”—Danielle Egan

�joanna makowska didn’t set out to become a champion

of rat rights. “I’ve always been an animal lover,” says the UBC doctoral candidate. “When I got to work with and care for rats, it became clear that they’re extremely bright, inquisitive creatures,” she says. “But there’s a big discrepancy between the way large, more charismatic lab mammals are treated compared to smaller, less-liked rodents.” She gained an interest in lab-animal welfare while an undergrad study-ing biology and psychology; in her current work, she’s researching the benefi ts of enriched environments not just for rats but for the lab tech-nicians who handle them.

Eighty million rats and mice live in research facilities around the world—over 1.3 million in Canada, where these tiny mammals drive the bulk of animal-biomedical stud-ies. Small, omnivorous, and prolifi c year-round breeders, they’re a cheap resource, available for as little as $15 each from commercial breeders in the U.S. and Europe. They also share many personality traits with humans—hence their status as the preferred species in behavioural research from addiction to neuro-science. Yet in their job they face disease, experimental drugs, and invasive surgeries, and 99 percent must also endure woefully inade-quate housing. Makowska won-dered how the lucky one-percenters were faring by comparison.

To answer that question, she built a utopia for 30 Sprague-

Dawley rats in her lab in UBC’s animal-welfare department. She had several inspirations: wild rat habitats; sporadic research at UBC, including from visiting scholar and “rat guru” Emily Patterson-Kane; and laboratory enrichment research that began in the 1940s and boasts colourful local contributions such as a “rat park” designed by SFU scientists in the ’70s.

Makowska created six “semi-naturalistic” habitats featuring three-storey cages with enough space to allow residents to socialize and still have privacy. She decked out the cages with litter boxes and fl eece blankets, bag dispensers for climbing, hammocks for chilling and perching, large PVC pipes for nesting and hiding, lava rocks for chewing, and pet-store treat balls to satisfy rats’ need to forage. The control group, by contrast, lived in standard cages that are only 20 centimetres high. (The enriched ones are 125 centimetres high and 34 times bigger overall.) Furnish-ings are stark: a small PVC pipe and wood-chip fl ooring, as dictated by the Canadian Council on Animal Care, a national organization that regulates, accredits, and audits all animal-research facilities.

Footage of the two colonies provided stunning contrasts. The standard-housing rats huddled in corners, unable to fully rear and stretch limbs, forced to rotate nesting time in the cramped pipe. The enriched-housing rats bur-rowed, climbed, perched, reared,

BOTH SPECIES BENEFIT, PARTICULARLY FROM TICKLING SESSIONS IN WHICH RATS LIE ON THEIR BACKS EMITTING HIGH VOCALIZATIONS

VancouverLife.FINAL_N.indd 18 15-05-01 9:45 AM

1706 WEST 1ST AVE

ARMOURY DISTRICT

VANCOUVER 604 683 1116

LIVINGSPACE.COM

T I A A R C L I N E A L I G N E R OSE T F L OU MOOOI F LOS M D F I TA LI A L I V I N G D I VA N I E 1 5 A R P E R K A R T E L L H E R M A N M I L L E R PAOLA LENTI ALE SS I F LO U

IT E L E M A M E TA L A R T E F O S C A R I N I S A N TA & C O L E G A N D I A B L A S C O K N O L L E X T R E M I S R O D A B O C C I M I N O T T I M D F I TA L I A K R I S TA L I A L I V I N

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Our BrigadoonDevelopment marches into a tradition-favouring neighbourhoodby adrienne matei

S T R E E T L E V E L

�kerrisdale has long been defi ned

by its upscale charm (cue words like “neighbourly” and “tony”), but a spate of small-business clo-sures has made way for an infl ux of four-storey condo developments, reimagining the ’hood’s character in the pro-cess. Several stalwarts remain: third-generation Hill’s of Kerrisdale has admirably evolved from a dry-goods general store into a soothsayer of mil-lennial trends; Buchan’s still does brisk sales in that most delightful of anachronisms, gift cards. More resolutely old-school destinations like the vinyl-boothed diner Art’s Place and betchotchked Hobbs

R e a l E s t a t e

B L O C K WAT C HT H E BR I E F

Gifts couldn’t prevail, thanks in part to unten-able rents. (Hobbs’s was $10,000 a month.)

Yet relatively “a� ord-able” lease rates of $50 a square foot (com-pared to Robson Street’s stratospheric $200) have motivated some intrepid newcomers like Scandinavian-inspired children’s store Blake & Riley, opened by globe-trotting Hey-Sun Baek and husband Rich Scott in March. “We looked

FOREIGN AFFAIRS

B U I L D I N G WAT C H

Local builders set their sites on far-o� soil

around for a year and almost closed on a place on West Fourth, but in the end Kerrisdale was a better fi t. The energy here is rising,” Baek says.

Formerly a culinary wasteland, the neigh-bourhood now welcomes foodie pilgrims, thanks to Gastowny interlop-ers like Bufala, which scrambles to keep pace with relentless line-ups where predeces-sors (Mac Shack, Vivo Gelato) sat empty. Local

mini-chains like Roca-nini Co� ee are snap-ping up storefronts; international Jinya Ramen’s second Van-couver outpost recently staked a claim. Things look promising for some of the old guard, too, providing they refresh—both Minerva’s fam-ily Greek restaurant, operating since ’75, and 20-year-old Secret Gar-den Tea Company have big expansions in the works (with the latter eyeing the ground fl oor of the new Kerrisdale Gardens).

Perhaps a mix of sleek new and astutely adap-tive old businesses will usher Kerrisdale into a new era without entirely erasing its identity.

Hill’s of the ’Dale anchors a district that was long on cram schools, short on hip nosheries pre Bufala et al.

LEVEL FURNISHED LIVING

Where 888 S. Olive St., Los AngelesSpecialty Fully furnished short-term-rental apartments totalling 37,000 square feet; amenities include a rooftop pool and indoor spin studioCompletion Summer 2015 (reservations start June 15)Units 300Developer Onni; Stayinglevel.com

PARCEL 9

Where Pacifi c and Broadway, San DiegoSpecialty Bosa Development’s most high-end San Diego project, with a unique standout silhouetteCompletion 2017Units 232Developer Bosa; Bosadev.com

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Blockwatch.FINAL.N2.indd 20 15-05-01 9:56 AM


BASKING IN THE GLOWIn the Lower Mainland, our landmarks tend to organize themselves around stunning natural views, but that doesn’t mean there aren’t a few places with impressive vistas of glass, steel, and a dose of neon —Neal McLennan

H O T B U Y S

71–77 E. HASTINGS ST.$5,450,00015,618 sq. ft., 19 micro unitsThis rebuilt-from-the-studs apartment building might make sense for a visionary who can convert the top fl oor for themselves and use the other units to pay the mortgage. View includes a 25-foot replica neon sign hawking “BC Collateral Sells Everything.”

PRINCIPAL TOWER

Where Worship Street, City of LondonSpecialty Each unit has been built with full-height windows to maximize city views. Below will be a new half-acre square with shops, bars, and restaurants Completion 2018Units 243Developer Concord Pacifi c; Principaltower.com

BLOOR & BATHURST

Where Downtown TorontoSpecialty Since 1948, this has been the site of Honest Ed’s, that city’s iconic discount store. Plans include day care, markets, and public art space in col-laboration with the Art Gallery of OntarioCompletion TBAUnits 1,000Developer Westbank; Bloorandbathurst.com

1103–928 BEATTY ST.$369,000515 sq. ft., 1 bed, 1 bathNewish building, yoga room, movie room, and a smoking view of the city’s biggest bulb—that ethereal glow that emits from BC Place when they plug in their Northern Lights Display. For night owls only: stadium lights stay on till 11 p.m.

PH–1268 W. BROADWAY$1,795,000 2,341 sq. ft., 2 beds, 3 bathsIt’s an oddball address unless you’re an eye surgeon or really love Tojo’s. But this two-storey penthouse might draw you in with its unobstructed view of the Bow-Mac sign.

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71%As Vancouver’s skyline complexifi es, many of its decades-old busi-ness signs are going the way of rubble, while others, rescued or reimagined, live on as artful reminders of our enterprising past. Save On Meats’ heri-tage sign remains an authentic Downtown Eastside memento; the Arbutus Ridge marquee will soon top—what else?—shiny new condos; Broad-way’s Bow-Mac symbol skillfully dovetails past with present by meld-ing with the Toys ‘R’ Us logo for a newly iconic neon screen. Are these markers of nostalgia universally embraced?

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36%

58%

feel signs are part of our city’s heritage

say these signs only

serve to confuse tourists

would prefer to preserve buildings instead

“Tear down the Bow-Mac sign!” —female respondent, aged 35-54, from Vancouver

Blockwatch.FINAL.N2.indd 21 15-05-01 9:56 AM


F R A N C E S B U L AC i v i c A f f a i r s

U R B A N F I XT H E BR I E F

sheila dong sometimes feels like she’s barely holding on. All around the modest 1933 bungalow her family bought four years ago, invading armies are massed. She noticed the roof rats fi rst. Then the coyote in the alley. A squad of raccoons tore up the lawn, tried to get through the barbecue cover,

popped a few soccer balls, and left poop everywhere. A skunk was next, then carpenter ants, followed by termites. Rats ate the wiring of their Honda CR-V out on the street. She fi nds herself on alert, listening for scratching sounds, scrutinizing black specks for signs of a new invasion, all the time. “You

wouldn’t think I was a block from a major street in the middle of a city,” she says from their West End home in New Westminster. Dong, 35, doesn’t remember these kinds of battles when she was growing up in South Burnaby. “My parents never had issues like this,” she says, add-ing that she gets anxious for herself and her baby and toddler when the house has to be sprayed. But this is a war she’s determined to win.

At her houses in, fi rst, Mount Pleasant and, recently, near Douglas Park, Carol Nest has had to cope with pigeons, squirrels, raccoons, carpenter ants, hornets, mice, and silverfi sh. Lately, there have been renewed incursions. “We had one corner where squirrels were going in and out, so we closed it up with some chicken wire. But sure enough, the babies were still in there and the mum was freak-ing, right at our window.” Down came the wire and in came a dif-ferent solution. With the raccoons, which were living in a tree in the front yard and using the side of the house as their toilet, Nest called a service to have them humanely moved to the North Shore. Until she found out it was going to be $1,000 for the family of fi ve. Instead, she wrapped some metal fl ashing around her tree, and the raccoons moved on.

It’s a fi ght that never ends, one that pushes people to the limits of their ethical boundaries as they test how much they’ll spend, and what they’re willing to endure, to get rid of the uninvited. Dong has found herself developing a decid-edly non-karmic attitude to some of God’s creatures (“I like fi nding rats’ bodies—I like them when they’re dead”), but with anything larger she remains philosophi-cal. “After talking to everyone and hearing all the problems they’re

F R A N C E S B U L AC i v i c A f f a i r s

U R B A N F I XT H E

BR I E Fwouldn’t think I was a block from a major street in the middle of a city,” she says from their West End home in New Westminster. Dong, 35, doesn’t remember these kinds of battles when she was growing up in South Burnaby. “My parents never had issues like this,” she says, add-ing that she gets anxious for herself and her baby and toddler when the house has to be sprayed. But this is a war she’s determined to win.

At her houses in, fi rst, Mount Pleasant and, recently, near Douglas Park, Carol Nest has had to cope with pigeons, squirrels, raccoons, carpenter ants, hornets, mice, and silverfi sh. Lately, there have been renewed incursions. “We had one corner where squirrels were going in and out, so we closed it up with some chicken wire. But sure enough, the babies were still in there and the mum was freak-ing, right at our window.” Down came the wire and in came a dif-ferent solution. With the raccoons, which were living in a tree in the front yard and using the side of the house as their toilet, Nest called a service to have them humanely moved to the North Shore. Until she found out it was going to be $1,000 for the family of fi ve.

S

Meet the NeighboursCities, besieged by everything from bugs to bears, need a fresh approach illustration by rob dobi

UrbanFix.FINAL_N.indd 22 15-05-01 9:59 AM


having, we’ve realized it is some-thing we just have to live with.” But not everyone lives and lets live. “We’ve had to investigate home-owners because they’re trying to do things like drown animals,” says Sara Dubois, the chief scien-tifi c o� cer for B.C.’s SPCA. Calls to the group’s cruelty hotline are going up, as is the number of wild animals the association is taking to wildlife-rehabilitation services. Her sta� has found raccoons walk-ing around with traps on their legs. In one case, they received a call about someone who had “put a rac-coon in a garbage bag and hooked it up to the exhaust of their car.”

In Port Coquitlam, where George Leon has lived since 1969 on a quiet street not far from Cedar Creek, people used to see the odd bear. They’d come down out of the forest looking for salmon when the season was right. “But they weren’t parading around the neighbourhood,” says Leon, who runs a window-installation busi-ness. It’s a di� erent story now, which seems strange to him since the city has been adding houses and population steadily. “There are more people, and yet it’s becoming wilder.” The deer, coyotes, and rats are still around—more than ever. The bears are especially visible. Everyone has a story. A friend of Leon’s, who lives on a busy arterial street, had a bear come into her garage and start eating from the bags of groceries she couldn’t carry inside in the fi rst round of unload-ing her car. So many people have complained about bears heav-ing around garbage cans to get at their contents, the City of Port Coquitlam now requires that every can have a bear lock.

Leon thinks the garbage strew-ing may have led to the increase in rats in the neighbourhood, which

has led to rats eating the soy-coated wiring in his car, as they did with Sheila Dong’s Honda. He also speculates that the bear demo-graphic is the result of all the clear-cutting on nearby Burke Mountain for subdivisions. “We’re the ones that bulldozed their homes,” he concludes. “It’s a sad situation.”

�some scientists disagree. There is some “edge e� ect”—a

bigger boundary for human/ani-mal interface—as cities grow, but broadly, humans aren’t crowd-ing animals out of their habitat; instead, animals are coming to us. “Since the 1970s, there’s been lots of attention to creating green spaces in cities,” says Stan Gehrt, an Ohio State University profes-sor who has studied the coyote and deer populations in Chicago and Cleveland for 15 years. “And then there’s been the maturation of the woody growth. New York City has more canopy growth today than 50 years ago. There is just more green habitat.” We’ve made cities so attractive to creatures, they’re naturally following what the United Nations has been announc-ing as a trend for the last decade: the move to cities. Everything mil-lennials like, it turns out that bed-bugs, raccoons, pigeons, coyotes, bears, geese, silverfi sh, clothes moths, crows, mice, and rats like too. They appreciate all the great resting places (aka buildings), rich food sources (garbage), abundant plant life (gardens, parks, land-scaping around apartment blocks), and intensive networking, dating, and reproduction possibilities that are essential functions of urban centres everywhere.

It’s the same story the world over. There are deer in various B.C. towns, elk in Ban� , hawks in Chicago, stone martens in Berlin,

baboons in Cape Town, and leop-ards in Mumbai. And right here at the region’s landfi ll in Delta? A rich food source for eagles—so rich that it draws them from kilometres away. (At least until everyone really does start recycling food scraps.) “Cit-ies are literally acting like vacuum cleaners and sucking animals in,” says Gehrt. In places as disparate as Alaska and Romania, hunters are having less luck fi nding brown bears within a certain radius just outside cities, because any bears near cities migrate right in. “They’re just acting like great big raccoons.”

Besides all their other attrac-tions, cities also create warm cli-mates especially useful for certain species. “Most cities produce an urban heat-island e� ect. They are these intense areas where they can breed more and survive more successfully,” says Tristan Dono-van. He wrote his just-published book, Feral Cities, after his interest was sparked by a public uproar a few years ago over the apparent takeover of hometown London, England, by foxes. They’ve lived in cities since at least the 1930s, but in recent years their populations have increased and their behaviour now points to a complacency in sharing their spaces with humans. “They’ve lost their fear of people.”

Once urban-minded critters get established, their populations can grow quickly. Without preda-tors, deer, geese, and fur-bearing animals that would get culled else-where fi nd a kind of witness-protec-tion paradise in cities. (And, in fact, they help keep down populations of other animals; coyotes dine on rats and have largely chased silver foxes out of American Midwestern cities.) Insects seem to be doing well just because of the greenery and the warmth, plus the increased global travel of their human hosts, who

Feel bad that we’ve displaced coyotes’

habitat, forcing them to roam our

streets? Don’t, says Dan Straker, urban wildlife programs

coordinator for the Stanley Park Ecology Society.

Coyotes were only fi rst spotted here in the mid 1980s. Last

year, there were 2,500 sightings.

(To see a map, visit Stanleyparkecology.ca.) Neigh-bourhoods with

the reputation for a high proportion of vacant homes (Shaughnessy,

Dunbar, Kerrisdale) are favoured areas

having, we’ve realized it is some-thing we just have to live with.” But not everyone lives and lets live. “We’ve had to investigate home-owners because they’re trying to do things like drown animals,” says Sara Dubois, the chief scien-tifi c o� cer for B.C.’s SPCA. Calls to the group’s cruelty hotline are going up, as is the number of wild animals the association is taking to wildlife-rehabilitation services. Her sta� has found raccoons walk-ing around with traps on their legs. In one case, they received a call about someone who had “put a rac-coon in a garbage bag and hooked it up to the exhaust of their car.”

In Port Coquitlam, where George Leon has lived since 1969 on a quiet street not far from Cedar Creek, people used to see the odd bear. They’d come down out of the forest looking for salmon when the season was right. “But they weren’t parading around the neighbourhood,” says Leon, who runs a window-installation busi-ness. It’s a di� erent story now, which seems strange to him since the city has been adding houses and population steadily. “There are more people, and yet it’s becoming wilder.” The deer, coyotes, and rats

has led to rats eating the soy-coated wiring in his car, as they did with Sheila Dong’s Honda. He also speculates that the bear demo-graphic is the result of all the clear-cutting on nearby Burke Mountain for subdivisions. “We’re the ones that bulldozed their homes,” he concludes. “It’s a sad situation.”

�some scientists disagree. There is some “edge e� ect”—a

bigger boundary for human/ani-mal interface—as cities grow, but broadly, humans aren’t crowd-ing animals out of their habitat; instead, animals are coming to us. “Since the 1970s, there’s been lots of attention to creating green spaces in cities,” says Stan Gehrt, an Ohio State University profes-sor who has studied the coyote and deer populations in Chicago and Cleveland for 15 years. “And then there’s been the maturation of the woody growth. New York City has more canopy growth today than 50 years ago. There is just more green habitat.” We’ve made cities so attractive to creatures, they’re naturally following what the United Nations has been announc-ing as a trend for the last decade: the move to cities. Everything mil-

baboons in Cape Town, and leop-ards in Mumbai. And right here at the region’s landfi ll in Delta? A rich food source for eagles—so rich that it draws them from kilometres away. (At least until everyone really does start recycling food scraps.) “Cit-ies are literally acting like vacuum cleaners and sucking animals in,” says Gehrt. In places as disparate as Alaska and Romania, hunters are having less luck fi nding brown bears within a certain radius just outside cities, because any bears near cities migrate right in. “They’re just acting like great big raccoons.”

Besides all their other attrac-tions, cities also create warm cli-mates especially useful for certain species. “Most cities produce an urban heat-island e� ect. They are these intense areas where they can breed more and survive more successfully,” says Tristan Dono-van. He wrote his just-published book, Feral Cities, after his interest was sparked by a public uproar a few years ago over the apparent takeover of hometown London, England, by foxes. They’ve lived in cities since at least the 1930s, but in recent years their populations have increased and their behaviour now points to a complacency in

Feel bad that we’ve displaced coyotes’

habitat, forcing them to roam our

streets? Don’t, says Dan Straker, urban wildlife programs

coordinator for the Stanley Park Ecology Society.

Coyotes were only fi rst spotted here in

J U N E 2 O 1 5 | V A N C O U V E R M A G A Z I N E

are essential functions of urban centres everywhere.

It’s the same story the world over. There are deer in various B.C. towns, elk in Ban� , hawks in Chicago, stone martens in Berlin,

rats and have largely chased silver foxes out of American Midwestern cities.) Insects seem to be doing well just because of the greenery and the warmth, plus the increased global travel of their human hosts, who

CONCRETE JUNGLE

There is one place in the city where wildlife defi nitely does not thrive. Toxoplasmosis from cat feces, the temperature changes that humans can effect, stormwater bearing oil, asphalt, lead, and more—none encourages marine life at any scale (E. coli excepted)

UrbanFix.FINAL.indd 23 2015-04-30 10:25 AM

C i v i c A f f a i r s

U R B A N F I X

T H E BR I E F

C i v i c A f f a i r s

U R B A N F I X

T H ET H E

BR I E F

adapting to high-rises. Most strata councils have a relationship with a pest-control company. “In one high-rise we have, we just cannot control them. They’re getting in somehow through the foundations and going up the walls. We’re at the point where we’re just trying to block everything o� with wire mesh. It’s defi nitely getting to be more of a struggle.”

More like a defensive war. In Vancouver, animal-control services pick up over 1,000 dead (mostly wild) animals a year, including the occasional seal and otter, along with squirrels, owls, and skunks. Downtown buildings frequently install spikes along windowsills and roof edges to keep the pigeons away. On the more proactive side, the city has recently developed a strategy that mandates new building design ideas that are less lethal to birds: more markers on glass windows to make them aware that they’re solid, less refl ective glass, less landscap-ing close to glass structures. That last measure has the benefi t of adding greenery throughout the city, to encourage the kinds of birds that have seen their populations go down as sparrows, starlings, and pigeons have taken over.

Back in Britain, Donovan says most cities are doing nothing, turning a blind eye to the prob-lems or going after the easiest fi xes, like bear locks. That may be because no one knows quite what to do. The science of urban mammals is in its infancy. There has been very little research done, and people are only beginning to understand how these new urban animals are using the city.

On the ground, the only end to the arms race may be a shift in how people view wild animals. Not as pests, perhaps, but as neighbours. Such a transformation may take a

help them spread widely. Bed-bugs have been on the rise in cities around the world. In Vancouver, the city has created a task force just to deal with their e� ects in some of the meanest hotels and rooming houses, but they’re not restricted to poor neighbourhoods. On the San Francisco-based Bed Bug Registry’s map of Vancouver, 1,944 citations blanket the metro region without regard to price per square foot.

Just as there are no hunters in the city to shoot mammals, there are no humans with power-ful pesticides in cities to wipe out insects. Substances like DDT are banned, and other chemicals have strict limits. So people like John Menzetti, who runs a popcorn concession in Stanley Park, fi nd themselves dealing with the fallout. Twice in the last eight years he’s had to go through a purge because of bedbug infestations. The fi rst time, he threw out everything except a glass co� ee table. The second, in a di� erent West End apartment building, he couldn’t a� ord to, so he just settled for the landlord’s pest-control e� orts and a lot of dry-cleaning. He put his clothes into bags and kept them there for six months on his dining-room table. When he found what looked like yet another bedbug last fall, Menzetti immediately can-celled his own birthday party and instructed everyone to stay home. It turned out to be a carpet beetle. He’s since become an expert in tell-ing the di� erence. (It’s their backs.)

Without powerful poisons, rats and mice pose similar threats. “We’ve been using the same stu� for an awfully long time, and there’s a bit of resistance developing. More products need to be released,” says Chris Ashby at Local Pest Con-trol, who’s been in the business for a couple of decades. They’re also

while, especially given the fortress mentality so prevalent. “We think the city is completely ours,” says Donovan. “We can’t believe things are moving in. We still have this idea that wildlife is outside the city. So people say, ‘Oh, there’s this fox. It must be lost, I want animal control to remove it.’ And they say, ‘Where to? This is its home.’ ” VM


EVERYTHING MILLENNIALS LIKE, IT TURNS OUT THAT BEDBUGS, RACCOONS, PIGEONS, COYOTES, BEARS, GEESE, SILVERFISH, CLOTHES MOTHS, CROWS, MICE, AND RATS LIKE TOO

UrbanFix.FINAL.indd 24 2015-04-30 10:26 AM

A SPECTACULAR EVENING TO BENEFIT THE

CONSERVATION OF OUR OCEANS.

Journey to an enchanting aquatic world at Night at the Aquarium—Vancouver’s

most unforgettable philanthropic event of the year. Come face to face with some

of the greatest mysteries of the deep while enjoying fi ne food, wine, exciting

entertainment and incredible live and silent auctions.

All proceeds support the Vancouver Aquarium’s research,

education and direct action programs that benefi t ocean conservation.

June 18, 2015 • 7 P.M. nightattheaquarium.org

The Vancouver Aquarium Marine Science Centre is a non-profi t society dedicated to the conservation of aquatic life.

PRESENTED BY

VancouverAquariumJUN15FP_lt.indd 1 2015-04-30 1:04 PM

P E T T I F O N GN e w s m a k e r s

O N T H E R E C O R DT H E BR I E F

An Unorthodox HistoryElected to lead the region’s faithful a year ago, Melissa Skelton has racked up a number of fi rsts: fi rst female bishop of the Diocese of New Westminster, fi rst American to hold the post, and fi rst to have previously worked as a brand manager for Procter & Gamble

PETTI FONG Which aspects of Anglicanism in this country have most surprised you?MELISSA SKELTON Canada is a place of civility. It’s not that the U.S. isn’t, but I’m from the American South, where those values of civility and manners were so important. The diversity has also surprised me. I knew people from all over the globe have made Vancouver their home, but when you go into the parishes and see them—and the great range

of where they were born, the lan-guages spoken—that’s been striking.PF What kind of power does being a bishop give you?MS In Canada the o� ce has more respect. It was a surprise and a delight to fi nd that out. I think some of that has to do with the ongoing relationship with the U.K. In the U.S. there’s great ambivalence about those given power and authority.PF You did degrees in divinity and business at the same time. Does your business background make you sometimes impatient just to get to the bottom line?MS The University of Chicago was a

really hard school; I’m surprised I got in. It was very principle-based, quantitative. What I’ve applied from that experience is to always seek the principles and to work in teams.PF How does that apply to the task of leading 68 parishes?MS I have respect for the data. In our case, that’s attendance—how many people are part of our orbit in parishes. And I listen fully within the team. The best managers I ever worked with on the business side were those who listened before act-ing. That’s similar to the practice in monastic circles in the early church. Saint Benedict began monastic life with the rule that when a deci-sion was to be made, he gathered all the monks and made a point of listening to the youngest person in the room. Sometimes that’s where wisdom comes from.

PF You’ve used the phrase “leaning in” twice since we sat down. What does that mean to you, and does Sheryl Sandberg owe you?MS I was using that phrase before the book came out—honestly! To me, it means this: you go ahead even if you’re feeling afraid. I grew up at a time when women were pretty much expected to support their lovely male leaders and stay behind rather than being up front. I was second-in-command in a lot of jobs, and I just had to say to myself, “Enough!” The fear doesn’t ever go away. I still get little fl ickers of it, but I can’t let that stop me. VM

TO ME, “LEANING IN” MEANS THIS: YOU GO AHEAD EVEN IF YOU’RE FEELING AFRAID. THE FEAR DOESN’T EVER GO AWAY

John

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IN BRIEFMelissa Skelton was born in Columbus, Georgia, in 1951, and replaced controver-sial bishop Michael Ingham in March 2014. The diocese is head-quartered at Christ Church Cathedral

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FIFA

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T H E E S S E N T I A L ST H E BR I E F

TROPHY HUNTERS

The world hits our netsFIFA WOMEN’S WORLD CUP

BC PLACE STADIUM. JUNE 8 TO JULY 5

S P O R T S

Soul SurvivorThe Lone Star singer emerged rooted in

a sonic tradition, but her music-fi rst philosophy now seems positively radical

ERYKAH BADU, ORPHEUM THEATRE. JUNE 23

�when she appeared in 1997, dallas-born Erykah Badu was held aloft as the most promis-

ing exponent of the emerging “neo soul” movement—a loose association of artists whose music harked back to the late ’60s and 1970s, when R & B was still defi ned by human-generated beats and singers whose voices were more important than their bodies. Her debut album, Baduizm, sold in the millions, and Badu—singing like Billie Holiday and looking like a natural-born star—seemed destined for a fame as lofty and old-fashioned as her sound.

But she had other ideas. Since then, her leisurely work rate (only fi ve studio albums in 18 years) has begotten songs that are increasingly uncommercial, often built upon slow grooves that take their time going nowhere in particular; hooks and intelligible lyrics are not necessarily priorities. While this has served to make her a mere cult artist rather than a brand, it’s also made her consistently fascinating and one of too few contemporary artists who seem deter-mined to challenge audiences and reward patient listening. Thus, those in attendance when she makes her long-awaited return (she hasn’t performed here since Lilith Fair in 2010), as part of the TD Vancouver International Jazz Festival, will most assuredly be on board for the long haul. Coastaljazz.ca

Canada plays host to the FIFA Women’s World Cup this year—the fi rst time we’ve done so—with Team Canada (ranked ninth) kicking off against China (13th) in Edmonton on June 6. Several matches will be played at BC Place, including the July 5 fi nal. Vancou-ver sees its fi rst live action June 8, when Cameroon battles Nigeria.

BY THE NUMBERS:62.8 million people tuned in to watch the 2011 FIFA Women’s World Cup fi nal, when Japan beat the U.S. on penalties.65,000 spectators watched the very fi rst Women’s World Cup match, at Guangzhou’s Tianhe Stadium on Nov. 16, 1991.179 countries have national wom-en’s soccer teams (40 unranked), compared to just over 60 in 1997.1991 saw Brazilian referee Clau-dia Vasconcelos appear as the fi rst woman to offi ciate at a FIFA match: the third-place game between Sweden and Germany.2 trips to the podium for Teams USA and Germany; Norway and Japan have taken the trophy home once. Canada’s best result thus far is fourth place in 2003.

For an interview with national

captain Christine Sinclair, see pg. 92

THE BLACK ARTS

Vancouver trips out with an Austin Psych Fest o� shoot

LEVITATION VANCOUVER, MALKIN BOWL AND VARIOUS VENUES. JUNE 5 TO 7

If you like a healthy dose of psyche-delia with your beats, then get ready to rock out big-time at Levitation. Vancouver-based Timbre Concerts has teamed up with the revered Austin Psych Fest to present a weekend-long festival of all-ages gigs at Malkin Bowl, followed by 19-and-up shows at venues along Main Street after Stanley Park’s 11 p.m. curfew.

With a lineup that includes Texan psych-rockers the Black Angels, Atlanta punksters Black Lips, San Francisco experimental folktronicists Blackbird Blackbird, and Vancouver’s own prog-rockers Black Mountain (we’re seeing a theme here), things are bound to get heavy—in a good way. Proceedings will be augmented by a series of art installations as well as assorted food and crafts vendors. Levitation-vancouver.com

R O C K

Black Mountain

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CLASS ACT SHAKESPEARE GIFTED THE THEN-NEW ROLE OF KING LEAR TO RICH-

ARD BURBAGE, A FAVOURED ACTOR WITH THE BARD’S OWN THEATRE COMPANY.

LEAR HAS SINCE BEEN PLAYED BY, AMONG OTHERS, ORSON WELLES, LAURENCE

OLIVIER, JAMES EARL JONES, AND—JUST LAST YEAR—JOHN LITHGOW

T H E AT R E

Heir to the ThroneAn iconic Bard role gets handed down a generation

KING LEAR, VANIER PARK, JUNE 18 TO SEPT. 20

�let’s be honest: the title character in King Lear is a tough

part for any actor. But for Benedict Campbell, it’s a role that’s been wait-ing in the wings all his life. His father, Douglas Campbell, played it to great acclaim in at least three productions; in 1940, his grandfather, Lewis Casson, directed John Gielgud as the embit-tered, aging patriarch on the boards of London’s Old Vic. Then there’s Camp-bell’s own history with the play: por-traying Edmund opposite his father in the 1985 Stratford production; and,

in 2002, the Earl of Kent against Chris-topher Plummer’s lead.

No pressure, then.“Because I did it with Dad, I have a

very clear memory of the phonics of his performance,” Campbell admits. “But once you start working on the play as Lear, your own personality takes over. Some are bound to say I remind them of my father in the role, but I don’t think it is imitative.

“I think Dad would have found my interpretation too o� -the-wall, too modern. I’m a little more liberal with

how I use the text. Still, I don’t want to disappoint those who remember him in the part.”

Though at 59 he says he’s still a little young for Lear, Campbell felt the time was right to take it on. And while some productions suggest dementia at the root of Lear’s behaviour, that’s not how Camp-bell interprets Shakespeare’s tyrant. “To me, casting Lear’s actions as a disease trivializes his moment of epiphany—that delayed coming of enlightenment—and with it, the play’s emotional punch.” Bardonthebeach.org

W O R L D B E AT

Out of AfricaAn octogenarian’s sound knows no borders

ABDULLAH IBRAHIM, VOGUE THEATRE. JUNE 28

�along with hugh masekela and miriam makeba, Abdullah Ibrahim holds the musical key to South Africa’s

history. The 80-year-old is an indelible part of the soundtrack of his homeland; his 1974 Cape jazz recording, “Mannenberg,” became the uno� cial anthem of the struggle against apartheid.

Born in the roughest ghetto of Cape Town in 1934, Adolph Johannes Brand started learning piano aged seven. By 1961, he was top of the Cape Town pops, with his masterful blend of bebop-infused African rhythms. In ’62—the year Nelson Man-dela was imprisoned—Brand left for Europe, thereafter heading to New York to lead the Duke Ellington band. He converted to Islam, becoming Abdullah Ibrahim, in 1970, and returned

to live in Cape Town in ’73. Three years later, after the Soweto uprising, he fl ed with his young family and vowed he would not return until free elections were held. He kept his word, making the pilgrimage back soon after Mandela’s release.

One can hear the history of his country’s struggle through his discography, but his musicianship is beyond borders, draw-ing on infl uences from Beethoven to Count Basie. “If what I grew up with in South Africa is world music, I don’t know what it means,” Ibrahim has said. “Perhaps it’s to identify it as folk-lore. But what makes it separate? Louis Armstrong said, ‘All music is folk music: I never heard a horse sing.’ The only crite-rion I have is whether it moves you.” Coastaljazz.ca

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watermelon

mARGARITAfr es h s q u e e z e d wat e r m e lo n a n d c i t r u s

w i t h cu e rvo g o l d t e q u i l a

S UMMER

fe atu r i n g

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Caption

T H EHot restaurants, food trends, wines & chefs

“The city was fi lthy, its citizens fi lthier, and consuming raw shellfi sh was an endless game of gastrointestinal Russian roulette” PG. 36

Luis

Val

dizo

n

Whatever the Weather

�“location, location, location” is the mantra

recited to anyone planning to open a storefront. But “Timing, timing, timing” is arguably of equal consideration—especially when one’s wares are inextricably tied to a specifi c season. Either no one told this to brothers Dan and Ken Kim, the owners of Soft Peaks, or they didn’t care. Their Gastown shop, which specializes in organic soft-serve ice cream, launched in the dark depths of February. Yet a combination of anticipation, strong word of mouth, and the uniqueness of their product allowed them to triumph: there have been lineups from the fi rst day for their unusual sundaes, bedecked with the likes of matcha powder, Himalayan pink salt, or yuzu marmalade (pictured). Soft Peaks’ luck was shared recently by fellow local frozen-treat purveyors Earnest Ice Cream and Rain or Shine, which opened instantly popular second locations in late January and early April, respectively.

SOFT PEAKS25 Alexander St.

EARNEST ICE CREAM 1829 Quebec St. & 3992 Fraser St.

RAIN OR SHINE3382 Cambie St. & 1926 W. Fourth Ave.

T A S T E M A K E R M I X M A S T E R F R E S H S H E E T T H E D E C A N T E R

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T

Y Tu Masa TambiénThanks to an infl ux of superlative taquerías, Vancouver is in the midst of its own Mexican revolutionby timothy taylor || photos by clinton hussey

TA S T E M A K E R

R e c e n t l y R e v i e w e d

the nine-seat tacomio launched in Gastown in early March. Its chef/owner, Fhernando Llanas, left his role as executive sous-chef at the Vancouver Club to open it—which kind of sums up how much of a phenomenon the taco has become in our town.

I trace the beginning of the trend to 2009, when Marcelo Romero and Alfonso Sanz threw open the doors of the fi rst location of La Taquería, on West Hastings. It was the fi rst place in Vancouver

where I saw de lengua (beef tongue) tacos on the menu, and I might have eaten them in that tiny turquoise hole in the wall 100 times since then. (Conveniently, it was located across the street from my o� ce.)

Maybe it was the location—the debut outlet of Nuba had exploded out of the same storefront—but more likely it was chemistry between culture and site and moment: more ESL students from Latin America, the opening of

W2, and the gentrifi cation of the Victory Square neighbourhood. The arrival of authentic Mexican street food seemed perfectly timed: bold, unexpected fl avours, sold by a couple of guys and their friends, who hung a sign next to the cash register that read (something like), “Yes, this is what we’ve done with our education.”

Which turned out to be quite a lot. Type “taco” into Yelp nowa-days and you get 42 pages of local results, with everyone from Joey

Nopalitos from Los Amigos

Tacomio’s tinga de pollo

Tastemaker.FINAL.indd 32 2015-04-30 12:09 PM


Jeffrey M. Pilcher, author of Planet Taco: A Global History of Mexican Food, says the taco may have been invented in Mexico’s 18th-century silver mines. Loosely translated as “plug” or “wad,” a taco resembles the paper-wrapped gunpowder miners would use while excavating

to Biercraft selling them. Tour the city and you can observe the revolution yourself, in small, deli-cious bites that defi nitely require a napkin.

Los Amigos (1118 Davie St., 604-559-0220) is where I began my own taco tour, visiting mostly new arrivals to the scene. Opened late last year by Mazen Adas and Adriana Orta, this is your basic family taco joint: a wood-and-linoleum interior, 10 seats, a couple of señoras in the kitchen

turning out classics like tinga, mole, al pastor, and carnitas. The surprise hit was the nopalitos: cactus with chipotle, cilantro, and Mexican cheese. It doesn’t look like much but has a nice, salty heat. The rajas con crema was a winner, too, with its poblano and corn fl avours singing through. All were very homey and pleasantly traditional. And at $8.50 for four tacos, it was the bargain among the places we tried.

Tacomio (435 Abbott St., 778-

868-7041) is its antithesis. This is fashionable, upmarket Gastown, at the mouth of a cleaned-up alley that used to be among Vancouver’s grittiest. The lively room attracts a well-dressed lunch crowd that snakes out into the street. Early on a Saturday afternoon, I snuck in just before Llanas shut the doors, having run out of the roast-ham torta that was the day’s special o� ering. I got the last one and ate it in Victory Square with sharp, hot pickles, crisp chicharrón, and

La Taquería’s al pastor

Fish taco from Tacofi no Commissary

THESE ARE HIGH-ENERGY PLATES, BOTH VISUALLY AND ON THE PLATE, WITH HEAT AND SWEET

Tastemaker.FINAL_N.indd 33 15-05-01 10:03 AM


TA S T E M A K E R

R e c e n t l y R e v i e w e d

T H E D I S H

guacamole. Vibrant, spot-on fl a-vours. Excellent.

I visited again for tacos: car-nitas, fl aked cod, tinga de pollo, nopalitos with chorizo. Counter service here means the fi llings are in heat trays, assembled into tacos as they’re ordered. But without a grill to introduce a sear, the fl avour profi les are subtle. These are clean, fresh bites you can spike with pick-les and house-made hot sauce. But I’d welcome a more pronounced chipotle smoke in the tinga, some crisp on the carnitas.

Meanwhile, in Hastings-Sunrise, Taco� no Commissary (2327 E. Hastings St., 604-253-8226) takes the new-school taco to even newer-school levels. Opened in 2012, it has a loyal local following, meaning the place is jammed. But it’s a great room. I especially love Omer Arbel’s looping, spiralling light fi xtures, which are somehow designed to support dozens of tiny cacti. And the tacos, if not always adhering to tradition, are brilliant. The pork jowl is crisp and rich, brightened with pineapple and sriracha. The crispy chicken comes with black-chili mayo and Brussels sprout kimchi. And the fi sh taco, with a perfectly crusted piece of ling cod

and crunchy cabbage, was by far the best of its kind we tried. These are high-energy plates, both visu-ally and on the palate, with heat and sweet, salt and texture con-stantly in play. Two of these will satisfy you if you save room for the banana churros with chili-cinna-mon ice cream—which you really, really should do.

I saved La Taquería (various locations. Lataqueria.com) for last. It had been a couple of years since I moved my o� ce from Gas-town to Point Grey, and that fi rst location had grown in the mean-time to a mini chain of fi ve. I worried success might have ruined them, but I needn’t have. It was exactly as I remembered: chili and cilantro aromas, Mexican pop music, a laid-back air. I ordered like I’d been there yesterday. And then they came: the originals (and still, for my money, the best). De lengua—tender, ideal. Al pas-tor—bright with achiote. Car-nitas—crisped and darkened on the fl at-top. And tinga de hongas, with rich, earthy chipotle fl avours. There’s my smoke. There’s my layer of gentle heat. Some extra pick-led onions, a squirt of hot sauce, a bottle of Dos Equis Amber, and a seat at the back—perfection. VM

Tacomio’s carnitas taco

W E N D Y ’ S T O P S U M M E R S O I R E E T I P S

1. You can never have too much ice. “My freezer at home is entirely

dedicated to ice!”

2. Invest in high-quality bitters. “Everything from the Bittered Sling

line is amazing.”

3. Get creative with the highest quality ingredients.

“Take inspiration from where you are and what you have available.”

W E N D Y M C G U I N N E S S

H O W O N E O F T H E C I T Y ’ S T O P

B A R T E N D E R S R A I S E S T H E B A R

Of the many reasons to visit Vancouver’s Chambar—delicious

mussels, the chic patio—the cocktail program may be the best. After all, bar

manager Wendy McGuinness mixes some of the world’s finest drinks. She came first at the Grey Goose Pour Masters bartending competition, where she infused vermouth with

locally harvested elderflowers and reinterpreted the classic martini.

Though she competes internationally, she’s happiest behind the bar.

“We can spend all day making tinctures and experimenting,” she notes. “It’s an amazing opportunity to take classics

and do something new.”

ENJOY RESPONSIBLY.©2015. GREY GOOSE, IT’S TRADE DRESS AND THE GEESE DEVICE ARE TRADEMARKS. VODKA AND FLAVOURED VODKAS EACH–40% ALC. BY VOL. DISTILLED FROM GRAIN.

G R E Y G O O S E L ' O R A N G E A N D P E R R I E R

“Sparkling long cocktails are refreshing and perfect summer sippers. I love the

herbaceousness that fresh herbs add to this drink,” says McGuinness. “Try adding a splash of

green chartreuse to enhance the basil notes.”

1.5 parts GREY GOOSE L’Orange | 3 parts Perrier | 2 lemon wedges | Leaves of basil

Tastemaker.FINAL_N.indd 34 15-05-01 10:03 AM


Ramen Koika1231 Davie St., 604-336-2779

Vancouver is, of course, not lacking for ramen houses—the arrival of yet another is likely to arouse ennui as much as excitement. But Ramen Koika is the fi rst to set down in Davie Village, a neighbourhood only beginning to enjoy options beyond fast food, pubs, and middling ethnic eateries.

Ramen Koika knows better than to deviate from the script: prices are low (most of the dozen-plus bowls are under $11), service is enthusiastic but blunt, and a consummate lack of atmosphere (not even music when we visited) encourages you to eat fast and get lost. (You might feel inclined to seat yourself at one of the stools ringing the glassed-in kitchen. Don’t—your bottom will thank you.) We especially enjoyed Black Garlic Ramen: heady and complex but without overpowering garlic notes that outstay their welcome. Takoyaki (breaded, fried octopus balls) are an ideal bar snack—if only there were more than beer and one sake on offer.

Far from the best of its breed in the city (we’re on record as loving Maru-tama Ra-men, just off the Denman end of Robson), but far better than this culinarily underachieving postal code has come to expect, Ramen Koika is welcome to stay as long as it likes.

Corduroy Pie Company758 W. 16th Ave., 604-709-0200

Rebecca Matthews, owner of Kits Point post-work mecca Corduroy, has imported that restaurant’s defi ning

B R IE F LY N O T E D

characteristics—a concise menu, a minimally appointed room, a pointed lack of pretension—to a small store-front just east of Cambie Village. Cor-duroy Pie Company’s name lays bare its focus: pizza. Roughly a dozen pies (including rotating specials), plus four beer selections and eight wines by the glass. The End. (A full bar is available, but cocktails were still in development when we visited.)

If not for the oven (left over from former tenant Rebellious Tomato), you might think this is simply a bar, but the room—reminiscent of Memphis Blues but with fewer wall tchotchkes—began fi lling up with grateful neighbourhood families while we tore into our grub. Partner Graham Marceau is on top of things in the kitchen, having had a hand in the offerings at Bufala and Pizzeria Farina. We especially enjoyed a funky marriage of bacon, Brussels sprouts, capers, and an action painting of chili aioli, while a four-cheese pie (with fresh and smoked mozzarella, provo-lone, and goat cheese) was a model of simplicity. We hobbled out full, with a box of leftovers, having paid less than we expected. This crowd-pleaser is on the right track. VMA

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T H E U LT I M A T E

S U M M E RS O I R É E .

E F F O R T L E S S LY

E X C E P T I O N A L

& P E R R I E R .1½ parts G R E Y G O O S E Vodka

3 parts Perrier2 lime wedgesSprig of mint

Share your extraodinary #SummerSoiree for a chance to

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M I X M A S T E R

S p i r i t G u i d e N E A L M C L E N N A N

Caption White

T H E D I S H

T H E B O T T L E

6 navel oranges, sliced, skin left on

2 tbsp dried bitter orange peel

1 bunch mint

10 strawberries, chopped

1 cucumber, chopped

Homemade Pimm’sFrom Justin Darnes, Tacofi no Gastown, 15 W. Cordova St., 604-899-7907

T H E D R IN K


PIMM’S NO. 1 CUP ($22.60)

Until Pimm’s Blackberry &

Elderfl ower fl avour is imported into Canada, we’re

left with only the original, which isn’t

such a hardship

And

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Cheers, Guv’nor Arguably the quintessential British spirit, Pimm’s has an amusing origin story involving suspicious bivalves and cautious diners

serving of oysters comes with a printed health warning. But a glass of No.1—served with some cucumber, a sprig of mint, and a splash of lemonade—is still the perfect remedy for just about anything that ails you. James Pimm’s creation has transformed into the o� cial drink of those who wouldn’t have been caught dead in an 1823 oyster house—for instance, the members of Wimble-don’s All England Club and the patrons of Royal Ascot.

Over the years, Pimm’s has experimented with several Cups: No. 2 was based on scotch; No. 3, brandy; and No. 5, rye. But it’s the classic No. 1 that has persevered. And while, at $22.60, a bottle is an a� ordable trip to Jolly Old, it hasn’t stopped creative mixolo-gists from formulating their own versions. Some try to recreate the discontinued Cups and some try to create new ones, like a fabled Pimm’s No. 7 made with tequila. Meanwhile, Tacofi no bar man-ager Justin Darnes chose to make like Vin Diesel with a 1970 Dodge Charger and has souped up the original recipe. VM

�i can’t imagine that being an oyster merchant in

19th-century London was much of a treat. The city was fi lthy, its citizens fi lthier, and consum-ing raw shellfi sh was an endless game of gastrointestinal Russian roulette. A farmer’s son from Kent named James Pimm solved the problem in 1823 by unleashing the cleansing simplicity of alcohol (with a few additions) as a “tonic” to aid the digestion of patrons

at his dining establishment. He took the rotgut gin prevalent at the time, added a proprietary mélange of herbs and liqueurs, and aged the mixture in his “No. 1” tankard. Soon it didn’t matter if the oysters had been sitting on a sunny dock for a fortnight—peo-ple couldn’t get enough of Pimm’s No. 1 Cup.

London has cleaned up con-siderably since then, Londoners shower almost daily, and every

You’ve made your own Pimm’s—

now what? Go to Vanmag.com for a summer-friendly

cocktail recipe from Darnes

1 lemon, sliced

9 oz sweet sherry

12 oz port

21 oz Cointreau

42 oz sweet vermouth

60 oz gin

Combine all ingredients in a large preserve jar and infuse for exactly three days. Strain. Makes roughly the equivalent of four 750ml bottles. “It will keep for years,” says Darnes.

Justin Darnes, Tacofi no

MixMaster.FINAL.N.indd 36 15-04-30 11:32 AM

DISTILLED ONCE. BECAUSE

WHEN YOU START WITH THE BEST,

ONCE IS ENOUGH.

ENJOY RESPONSIBLY©2015. GREY GOOSE, ITS TRADE DRESS AND THE GEESE DEVICE ARE TRADEMARKS.

VODKA – 40% ALC. BY VOL. DISTILLED FROM GRAIN.

150099_GG_FlyBeyond_Summer2015_Vancouver-v2.indd 1 2015-04-27 9:53 AMGreyGooseJUN15FP_lt.indd 1 2015-04-27 3:44 PM


F R E S H S H E E T

Clin

tom

Hus

sey

S t a r I n g r e d i e n t

The Roe Less TravelledNorthern Divine sturgeon caviar makes a short trip from the Sunshine Coast to your kitchen by murray bancroft

T H E R E C IP E

Sturgeon with Caviar

�produced in sechelt, b.c., Northern Divine’s organic,

sustainably harvested sturgeon caviar has been generating sub-stantial buzz among local chefs, home cooks, and everyday gour-mands. The brand’s fi rst spawning began in 2000 with eggs collected from the Fraser River watershed. The sturgeon and its eggs are now housed in massive freshwater tanks that use enviro-friendly heating and fi ltering systems. (The sturgeon themselves are later harvested for human consump-tion.) Look for Northern Divine at some of the city’s best seafood-for-ward restaurants, and try it with this recipe from Chris Stewart, executive winery chef at Mission Hill Family Estate. VM

T H E D I S H

PICKLED ONIONS1⁄2 cup red- or white-wine vinegar1⁄4 cup granulated sugar1⁄4 cup water1 pinch kosher salt 1 pinch mustard seeds1 pinch coriander seeds1 bay leaf1⁄2 cup shallots, peeled and

halved1⁄2 cup green onion

(white parts only), sliced

NORI-INFUSED OIL1 cup canola oil4 sheets nori

STURGEON4 5-oz pieces sturgeon,

skin removedsalt to taste1⁄4 cup canola oil1⁄4 cup unsalted butter

In a small saucepan, combine the vin-egar, sugar, water, salt, spices, and bay leaf and bring to a simmer to dissolve the sugar. Allow to cool for fi ve min-utes, then pour the liquid over the shal-lots and green onion in a bowl. Allow to

A R O U N D

TOWNFind Northern

Divine caviar on the shelves at various

locations of Choices Markets (Choicesmarkets.com) and Urban Fare (Urban

fare.com), and at Osaka Super-

market (2200 Park Royal S., West Van-

couver, 778-279-8988). Or have an extravagant night

out and enjoy it with classic accompani-ments at Le Croco-

dile (909 Burrard St., 604-669-4298,

Lecrocodilerestaurant.com)

cool to room temperature (about 20 minutes), then refrigerate.

Meanwhile, heat the canola oil to lukewarm. Remove from heat and break the nori sheets into the oil, allow-ing them to infuse it for 20 minutes.

For the sturgeon, heat the canola oil in a nonstick pan until very hot. Season the fi sh with salt, then place it in the pan. Let it cook for 40 seconds, then add the butter. Remove the pan from the heat; the butter will give the fi sh a golden-brown sear. Flip it over and continue to spoon the browned butter and oil over the fi sh until you feel it is cooked.

Plate the sturgeon and spoon a small amount of the nori-infused oil over top, with some of the pickled onions surrounding it. Garnish with a tablespoon of Northern Divine caviar on top of each piece. Serves four.

FreshSheet.FINAL.indd 38 2015-04-30 10:36 AM

the 500 calorie salad

StackedAds.indd 1 2015-04-29 11:47 AM

T H E D E C A N T E R

W i n e s D i s c o v e r e d D J K E A R N E Y

T H E D I S H

In the PinkRosé o� ers perfect summer refreshment, but its impressive diversity and sophistication make it a smart choice at all times of year

BARBARA PHILIP, Canada’s fi rst female Master of Wine, has the enviable job of buying European wine for BC Liquor Stores. A diehard rosé fan (a predilection she displays each year as one of our Wine Awards judges), she travels nonstop to fi nd the diverse selection of Euro pinks adorning their shelves.

M O R E B L U S H IN G B E A U T IE S

OLIVARES JUMILLA ROSÉ

2013 ($11.29)

Structured and medium bodied,

this spectacularly watermelon-hued rosé—made from monastrell and a modicum of

syrah—sports deep red-berry fl avours,

nice palate grip, and a dusty,

emphatically dry fi nish. Try it with a juicy lamb burger

DOMAINE LAFOND

ROC EPINE TAVEL 2013 ($21.79)

Tavel is a rosé-only region in the southern Rhône.

Pale in colour and deceptively light at fi rst, on the palate this reveals the se-cret of great Tavel rosé: a sumptuous texture suggest-ing sweetness,

combined with a mineral fi nish

MIRAVAL CÔTES DE PROVENCE

2014($27, available

mid June)

This is the famous Pitt/Jolie rosé, a ballet-pink blend

of four grapes that smells as pretty as it looks: blossoms

and red berries on the nose, with peach-skin and

dried-herb fl avours ending in a lovely saline-dry fi nish

BE S T

CELLAR

�pink wines have a long and colourful history. It’s

highly probable that reds made by Egyptians, Romans, and Greeks were a dark rosé colour, and the Provençals were early exponents when they started producing wine 26 centuries ago. In medi-eval times, Bordeaux turned out a pale red called clairette (giving us the word “claret”), and both Burgundy and Champagne made much-admired wines poetically named oeil de perdrix (“eye of the partridge”—and yes, it’s a beady, anemic red).

There are three ways to make rosé: blending red and white wine (this is seldom done); bleeding o� some lightly coloured juice when making reds (a method called saignée); or ensuring short dura-tion of skin contact, by which red grapes soak for one to three days before the juice alone is fermented. The best pinks in the world are made this way, from purpose-grown grapes.

Rosé is now produced around the wine world from multitudi-nous red grapes, in a rainbow of attractive pink hues and in every imaginable style. These fi ne selec-tions—including the Best Rosé winner in our 11th annual Wine Awards—are primed for summer. But like all pinks, they’re a joy to drink at any time of year. VM

HAYWIRE GAMAY NOIR ROSÉ 2013 ($22.90)

Crisp and bone-dry, this is a pure expression of the less-is-more philosophy of consulting winemaker Alberto Antonini, whose aim is always to let the terroir speak. In the Okanagan, that means a lip-smacking combination of juicy freshness and savoury, earthy flavours. This is serious rosé meant for food.

T H E D E C A N T E R

W i n e s D i s c o v e r e d

In the PinkRosé o� ers perfect summer refreshment, but its impressive diversity and sophistication make it a smart choice at all

pink wines have a long and colourful history. It’s

highly probable that reds made by Egyptians, Romans, and Greeks were a dark rosé colour, and the Provençals were early exponents

wine 26 centuries ago. In medi-eval times, Bordeaux turned out a pale red called clairette (giving us the word “claret”), and both Burgundy and Champagne made much-admired wines poetically named oeil de perdrix (“eye of the partridge”—and yes, it’s a beady,

There are three ways to make rosé: blending red and white wine (this is seldom done); bleeding o� some lightly coloured juice when making reds (a method called saignée); or ensuring short dura-tion of skin contact, by which red grapes soak for one to three days before the juice alone is fermented. The best pinks in the world are made this way, from purpose-

Rosé is now produced around the wine world from multitudi-nous red grapes, in a rainbow of attractive pink hues and in every

2015 WINE

AWARDS WINNER


Decanter.FINAL.indd 40 2015-04-30 10:06 AM

Summer City Guide 2015SPONSORED REPORT

Explore Vancouver and discover its many adventures and activities.

THEATRE UNDER THE STARSVancouver’s beloved summer tradition returns July 10 - August 22, 2015 with a pair of irresistibly fun musicals Hairspray and Oliver! Taking place at The Malkin Bowl amidst Stanley Park’s serene outdoor beauty, Theatre Under the Stars has been filling summer nights with joyful song & dance since 1940!Tickets On Sale Now! Online at: tuts.ca Or by phone at: 1-877-840-0457

MOAHeaven, Hell and Somewhere In Between: Portuguese Popular ArtOn view at the Museum of Anthropology through October 12, 2015

moa.ubc.ca @moa_ubc #visitMOA

PLAYLANDOpen until September 20 Come out to Playland for a full day of fun! A Playland PlayPass gives you access to over 30 rides and attractions including the historic Wooden Roller Coaster, Atmosfear, and new this year, the extreme thrill ride, The Beast! Plus Crazy Beach Party is back in a new location. Playland also features Kids Playce, an area with rides and attractions for children aged 2-10.pne.ca

BARD ON THE BEACHSHAKESPEARE FESTIVALJune 4 to September 26Four entertaining productions staged in modern theatre tents in a spectacular waterfront setting.2015 Season – The Comedy of Errors, King Lear, Love’s Labour’s Lost, and Shakespeare’s Rebel by C.C. Humphreys.Reserved Seating - Tickets from $26 Bard Box Office: 604-739-0559 Festival details: bardonthebeach.orgThe Comedy of Errors, 2015

WATEFRONT CINEMA AND WATERFRONT ZUMBA® AT CANADA PLACEFree outdoor fun in the heart of Vancouver’s harbour!Waterfront Cinema - Thursdays* at dusk, beginning July 9. Watch a movie under the stars, featuring great Canadian talent! Bring a blanket or lawn chair. Popcorn and beverages available for purchase.Waterfront Zumba® - Mondays* at 5:30 p.m. beginning July 6. No dance experience or partner required. No class August 3.*Cancelled in the case of rain.

Details/movie listings: www.canadaplace.ca

Waterfront Cinema at Canada Place

Waterfront Zumba® at Canada Place

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deliveredSIGN UP

Sign up four our three-times-a-week Vancouver Insider,

packed with summer activities, dining

scoops, shopping tips and exclusive invites.

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The neighbourhoods were selected based on available Real Estate Board of Greater Van-couver data and realtor input for momentum in price appreciation, value, walkability, amenities, transit, bike routes, future development plans, sense of community, and other factors.

Single-family detached homes

Created in partnership with Vancouver magazine and HSBC.Condominiums

Vancouver’s Smartest Real Estate Investments

We tap deep metrics and realtor insight to reveal the eight hotspots to buy, invest and renovate in the Lower Mainland

• MLS Home Price Index (HPI) is a tool to measure how home prices change over time. Introduced in 2012 by the Real-Estate Boards of Greater Vancouver, Fraser Valley, Calgary, Toronto, and Montreal and the Canadian Real Estate Associa-tion, it provides benchmark prices of homes with typical characteristics in a given area or sub-area, taking into consideration what averages and medians do not—factors such as lot size, age, and number of rooms. The data used in this guide is based on the Feb. 2015 HPI data.

• The neighbourhoods in this ranking use boundar-ies defined by the Real Estate Board of Greater Vancouver, which may not correspond with those determined by municipalities or business associations.

• Regarding statistics, some instances state “no data.” This is due to an insufficient number of sales for that particular property type within that area within the reporting period.

SPONSORED REPORT

methodologyNeighbourhoods by page

2

3

5

5

3

2

4

678

8

4

lower lonsdale

lynn Valley

ambleside

sunshine Coast

+ Vacation properties

bowen island

sooke

pemberton

Kitsilanomount pleasant

grandview

hastings Vancouver heights

VanCouVER maGazinE SPONSORED REPORT 1

HSBC_VanMag_1.7.indd 1 2015-04-30 11:56 AM

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What’s NeW? Lynn Valley Town Centre is Bosa’s upcoming 399-unit condo development ... The mount Fromme Parking Lot moves mountain biker cars off residential streets and closer to the trailhead ... The Lynn Valley united Church lets you pray in style in the church’s new digs in marcon’s millhouse development.

What’s NeW? Tap and Barrel, opening soon in the Shipyards, is known for craft beer and premium wine on tap ... Windsor meats is based in the new Wallace & mcDowell building and the shop carries natural and exotic meats ... il Castello Pizzeria brings authentic neapolitan pie to the north Shore.

Lower LonsdalePlant yourself here and you’ll have the most scenic and serene commute in the region. Lower Lonsdale is the base for 12-minute trips downtown across Vancouver Harbour by SeaBus, with postcard-worthy views of Stanley Park, the Lions Gate Bridge and the city sky-line. But there’s much more to the area known as LoLo than epic transit access.

Anchored by Lonsdale Quay, Lower Lonsdale offers easy access to the North Shore’s ski hills and hiking trails. With schools, restaurants, coffee shops, yoga studios, the John Braithwaite Community Centre, and the Shipyards Night Market all within walking distance, the area is primed for substantial growth.

The City of North Vancouver has a new vision for the area centred on improved waterfront access and the future Shipbuilders’ Plaza. The European-style gathering place will have indie shops and restaurants, gallery, an interactive museum, green space and multi-family

residential. LoLo also connects to a section of the North Shore Spirit Trail, a multi-use path that will soon cross from Horseshoe Bay all the way to Deep Cove.

With the waterfront expansion, the new housing stock is almost all strata-based.

Lynn ValleyLynn Valley residents are minutes from casting a fishing line off the dock at Rice Lake, blazing down the best mountain-biking trails in the region, or crossing a suspension bridge that’s as breathtaking as the one at Capilano Canyon—without the admission fee. Downtown in less than 20 minutes, barring rush-hour traffic, given the area’s proximity to both the Second Narrows and Lions Gate bridges.

With towering Douglas firs and western red cedars everywhere, this family-friendly community has several daycares and schools, including the Waldorf and Cousteau—the French International

School of Vancouver. A 40,000-sq.-ft. library fronts the pedestrian-friendly Lynn Valley Village plaza, boasting eateries, a yoga studio, and in summer, farmers markets and evening concerts. Perhaps what distinguishes this nature-loving neighbourhood is its sense of community. Take Lynn Valley Days: an annual week-end extravaganza with a parade, pancake breakfast, kids’ carnival and gala dinner under white tents, complete with dancing and live music. While the housing market consists predominantly of single-family homes, more recent development is focus-ing on townhouses and condominiums in the area’s core.

mLS HPi: $878,900 mLS HPi Central Lonsdale: $971,400 Queensbury: $929,300; Hamilton: $869,900 mLS HPi north Vancouver: $1,065,400

mLS HPi: $354,700 mLS HPi Central Lonsdale: $366,600 Queensbury: no data Hamilton: $379,600 mLS HPi north Vancouver: $362,400

momeNtum

8.4%

-0.6%

25.3%

6.6%

1-year appreciation

1-year appreciation

5-year appreciation

5-year appreciation

Value

momeNtum

Notable mls listiNg (V1112543)

834 East 29th Street; $888,000: a 2,464-sq.-ft. home with open kitchen and suite potential on a flat, sunny 8,300-sq.-ft. lot. Last sold in may 2001 for $335,100.


206 175 West 1st Street; $369,000: This 620- sq.-ft. one-bed suite in the Time building has been professionally renovated throughout. Last sold in June 2006 for $320,000.

12.4%

4.6%

16.1%

2.7%

1-year appreciation

1-year appreciation

5-year appreciation

5-year appreciation

Value

mLS HPi: $956,400 mLS HPi Braemar: $1,604,800 Princess Park: $1,020,100 Tempe: $1,197,400 mLS HPi north Vancouver: $1,065,400

mLS HPi: $417,500 mLS HPi Braemar: no data Princess Park: no data Tempe: no data mLS HPi north Vancouver: $362,400

SPONSORED REPORT

2 SPONSORED REPORT VanCouVER maGazinE


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What’s NeW? The Strathcona Library branch, named after the musqueam phrase meaning “We are one,” is part of a $25-million social housing project ... Jackalope’s neighbourhood Dive is a restaurant priding itself on slow-cooked meats and a chilled-out vibe ... The Capilano Herbal apothecary features First nations teas and modern family-made indigenous food.

What’s NeW? Bon Bon Bakery cake shop moved to the Heights after 54 years on Victoria Drive ... Shoppers Drug mart’s new 8,700-sq.-ft. location anchors the new madison develop-ment ... Glenburn Soda Fountain Con-fectionary specializes in milkshakes, banana splits and ice-cream floats.

HastingsSome call it the East Village. Others call it the Brewery District because Powell Street Craft Brewery, Coal Harbour Brewing Company, Storm Brewing, and Parallel 49 Brewing Company have all set up shop in the neighbourhood. Restaurants like Tacofino Commissary and Bistro Wagon Rouge regularly draw lineups. Then there are longstanding spots like Dayton Boots, which has been making handcrafted foot-wear since 1946. Hastings is also ideally located, with direct buses downtown and the nearby Adanac bike route. The area is walking distance to the city centre,

Chinatown, Gastown, Commercial Drive, and Trout Lake. SeaBus, SkyTrain, and seaplane terminals are not far. Nearby schools include Hastings Elementary and Templeton Secondary.

The mostly single-family homes in the area are giving way to condos as develop-ers hone in on the area’s central location and popularity. Millennium Group, for example, has moved in with Bohème, a mixed-use building with 24,000 sq. ft. of retail and office space, a restaurant, and 102 residential units, while Solterra has purchased the Waldorf Hotel site.

Vancouver HeightsAlso known as Burnaby Heights or simply The Heights, the area is big on independent businesses like Cioffi’s Meat Market and Deli, a family-run shop that’s expanded to three locations within the same city block since it opened 25 years ago. With a distinct sense of history, the culturally diverse neighbourhood also has Thai, pho, sushi, and Chinese restau-rants sitting alongside coffee shops and aromatic Italian bakeries.

The Heights also has location. It’s 15 minutes to downtown along Hastings or to Metrotown along Willingdon. The

Trans-Canada Highway is minutes away, making it a 10-minute drive to North Vancouver, while SFU and Capilano University are also close by. Nearby Con-federation Park has everything from a skateboard park to an off-leash dog trail. A handful of schools are here, including St. Helen’s Catholic School.

While most of the housing stock is sin-gle-family, new developments have moved in. Epta has three projects in the works within a few blocks (Centro, Ma dison, and Montage), while Censorio’s Beta is a collection of eight two-bedroom homes.

mLS HPi: $788,400 mLS HPi Grandview: $1,015,000 Hastings East: 959,100 Renfrew: $917,100 mLS HPi Vancouver East: $990,800

momeNtum

momeNtum


1960 East Georgia Street; $899,000: This well-kept, 1,520-sq.-ft. two-bedroom home on a quiet street has a mortgage helper. Last sold in July 2013 for $730,000.

mLS HPi: $248,800mLS HPi Grandview: $296,600 Hastings East: $272,700Renfrew: $307,700mLS HPi Vancouver East: $318,500

mLS HPi: $961,800 mLS HPi Willingdon Heights: $962,400 Capitol Hill: $1,006,500 Brentwood Park: $987,200 mLS HPi Burnaby north: $1,034,200

mLS HPi: $337,800 mLS HPi Willingdon Heights: $296,300 Capitol Hill: $223,300 Brentwood Park: $440,400 mLS HPi north Burnaby: $348,300

9.3%

14.2%

-3.6%

3.7%

37.4%

29.7%

1.6%

-3.6%

1-year appreciation

1-year appreciation

1-year appreciation

1-year appreciation

5-year appreciation

5-year appreciation

5-year appreciation

5-year appreciation

Value

Value


4051 Trinity Street; $1,249,000: This 2,648-sq.-ft. home on a quiet street has views of Burrard inlet and the north Shore moun-tains. Last sold in July 2011 for $960,000.



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AmblesideMention the word Ambleside and im-ages of beach parks, off-leash dog zones, skateboarders and a golf course all pop to mind. Yet it’s also a low-key residen-tial neighbourhood with high walkabil-ity. Of course the stunning beaches are the area’s biggest draw. This is where the Harmony Arts Festival takes place, at-tracting more than 100,000 people to its sunset concerts and huge art market. It’s also home of Bagpipes by the Beach, the West Vancouver Firefighters Charitable Society’s annual festival. John Lawson Park was recently revamped with a kids’ waterpark, while the Silk Purse Arts Centre is a local destination in an ocean-

front heritage home. Ambleside Village bustles along

Marine Drive, serviced by the West Vancouver Blue Bus, providing quick access to downtown and Horseshoe Bay. Residents range from empty-nesters looking to downsize to growing families drawn by Hollyburn Elementary, plus seniors in need of assisted living or affordable housing. A West Vancou-ver Housing Study from 2013 noted that single-detached houses made up 57 percent of private dwellings in 2011, with more than half of West Vancouver’s housing stock having been built before 1970.

KitsilanoIf it’s good enough for Chip Wilson, it must be extraordinary. Of course only one person can have the city’s most expensive home, but the area’s beachfront beauty and proximity to downtown and False Creek, plus its bus routes and bike paths, make Kits appealing to everyone. Having North America’s longest saltwater pool adjacent to beautiful English Bay and a sandy beach is reason enough to be seduced. So are the magnificent views of the North Shore mountains and the abundance of fragrant, flowering cherry trees. Walkability doesn’t get more conve-nient, or pleasant, in the city.

Several public and independent

schools are here, including French immersion and the Fraser Academy (for students with language-cased learn-ing challenges). While the Naam restaurant is still going strong, West 4th has evolved from its hippie roots into a sophisticated strip of inde-pendent record stores, the David Suzuki Foundation and the Khatsalano Street Party—the annual 10-block music and arts fest.

Densely populated, Kitsilano has a di-verse housing stock with detached homes,

low-rise condos, townhouses and co-ops all within walking distance to the beloved Kitsilano Showboat, which has been offer-ing free, live outdoor shows since 1935.

momeNtum

8.4%

1.7%

32.2%

6.8%

1-year appreciation

1-year appreciation

5-year appreciation

5-year appreciation

Value

momeNtum


605 1785 Esquimalt avenue; $329,000: This updated 575-sq.-ft. one-bedroom corner unit has peekaboo views and a south-facing pa-tio. Last sold in September 2009 for $290,000.

9%

10.4%

43.3%

-0.5%

1-year appreciation

1-year appreciation

5-year appreciation

5-year appreciation

Value

What’s NeW? Hälsa lets you bob your way to wellbeing in the spa’s flotation tanks ... method is an indoor cycling gym with the mantra “good things come to those who sweat” ... The Dailey method is a ballet barre–inspired workout with alignment at its core.

What’s NeW? Grosvenor ambleside is a 98-home project that will have a glazed, open-ended public plaza ... Farm to Table is a new speciality grocery store with everything from organic produce to straight-from-italy burrata cheese ... The West Vancouver Community Centre has added the option of child care during select group-exercise classes.

mLS HPi: $1,816,900mLS HPi Sentinel Hill: $1,730,500Park Royal: no dataDundarave: $2,403,400mLS HPi West Vancouver: $2,096,400

mLS HPi: $544,700mLS HPi Sentinel Hill: no dataPark Royal: $715,500Dundarave: $757,800mLS HPi of City of north Vancouver

mLS HPi: $1,861,000mLS HPi False Creek: no dataPoint Grey: $2,540,800arbutus: $2,551,300 mLS HPi Vancouver West: $2,403,900

mLS HPi: $410,200 mLS HPi in False Creek: $618,500Point Grey: $392,300arbutus: no datamLS HPi Vancouver West: $504,800


2509 West 5th avenue; $1,499,000: This 2,235-sq-ft home has three suites, with the option to occupy two levels and rent out the basement. Last sold in June 1998 for $460,000.

SPONSORED REPORT



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GrandviewThis is the heart of Commercial Drive and boasts Little Italy, Grandview Park and the beloved, dog-friendly Trout Lake—the only lake in Vancouver and home to the city’s first farmers market. It doesn’t get more diverse or cultur-ally alive than the Drive. You’ll find lineups for deli meats at Santa Barbara Market, ocean-wise seafood at the Daily Catch, Americanos alongside sausages at Abruzzo Cappuccino Bar and midnight screenings at the Rio Theatre. The arts thrive here—Vancouver institution the Cultch turns 42 this year. The Eastside Culture Crawl, a four-day festival of

visual arts, crafts, and design, annually attracts more than 20,000 people to visit artists in their studios.

Britannia and Trout Lake community centres offer everything from African drumming classes to skating lessons. Schools include primary, secondary, and Catholic. Equidistant to downtown, North Van, and Burnaby, the area has, according to Heritage Vancouver, the widest mix of housing of any neighbour-hood in the city, from splendid character homes and penthouse lofts to half duplexes and co-ops.

momeNtum


2230 East 6th avenue; $1,249,000: You’ll find a chef’s kitchen and a wood-burning fireplace in this renovated 2,209-sq.-ft., 89-year-old home. Last sold in September 2009 for $755,000.

9.3%

0.8%

27.7%

-5.8%

1-year appreciation

1-year appreciation

5-year appreciation

5-year appreciation

Value

Mount PleasantOne of Vancouver’s oldest neighbour-hoods is one of its hippest, with vibrant arts, shopping, and dining scenes and a focus on all things indie. This is the place with “Dude Chilling Park,” named after local artist Viktor Briestensky surrepti-tiously installed a sign and a grassroots movement pushed the city to keep it. Established as the city’s first suburb in 1912, it’s now considered one of its hottest markets, with colourful heritage homes, half duplexes, and condos attracting first-time homebuyers and young families in particular, drawn to the area’s several el-ementary schools, parks and convenience. Broadway, Main Street, and Kingsway

intersect here, with downtown just 10 minutes away and bus routes in all direc-tions. The 10th Avenue bike route cuts through the eclectic enclave, while the Canada Line is a short walk away.

Numerous arts groups and galler-ies like Western Front and Goh Ballet call Mount Pleasant home—the Sarah McLachlan School of Music, the Bilt-more Cabaret, and the Anza Club.

The 2010 Mount Pleasant Com-munity Plan calls for a greater range of housing types, from affordable housing to laneway homes, with increased den-sity near transit hubs and commercial centres.

momeNtum

9.4%

5.8%

40.6%

17.5%

1-year appreciation

1-year appreciation

5-year appreciation

5-year appreciation

ValueWhat’s NeW? Big Rock urban Brewery arrived from Calgary and joins several local craft breweries in the ’hood ... Centre for arts innovation is a cultural hub that will spring from the Rize development’s cultural community amenity contribution ... Focal is an 86-unit condo and townhouse project designed by arno matisse architecture is scheduled for move-in in 2016.

What’s NeW? Kin Kao is an authentic Thai resto serving street-style dishes like papaya salad and chicken satay ... Choices market is the grocer’s eighth store in the former home of Drive organics ... The Bee Space is the home of Hives for Humanity, meaning neighbourhood honey programs are coming!

mLS HPi: $296,600mLS HPi Hastings: $248,800Renfrew: $307,700Victoria: $322,300mLS HPi Vancouver East: $318,500

mLS HPi: $1,015,000mLS HPi Hastings: $824,700Renfrew: $917,100Victoria: $897,800mLS HPi Vancouver East: $990,800

mLS HPi: $927,900mLS HPi main: $1,131,900Fraser: $996,900Knight: $957,700 mLS HPi Vancouver East: $990,800

mLS HPi: $323,300mLS HPi Vancouver East: $318,500 Notable mls listiNg (V1108930)

102 665 East 6th avenue; $300,000: Renovated with an office nook and radiant washroom floors, this one-bedroom is 682 square feet. Last sold in June 2013 for $242,000.



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Sunshine CoastThe Sunshine Coast is a necklace of com-munities along a 180-kilometre stretch of land that hugs the Salish Sea from Howe Sound to Desolation Sound. Sechelt, Pender Harbour, and historic Gibsons have pristine beauty, rugged surroundings, and a small-town feel in droves—despite Horseshoe Bay being just a 40-minute ferry ride from Lang-dale. Flights from Vancouver to Sechelt take just 20 minutes.

The Sunshine Coast has become home to more artists per capita than any other Canadian region and now has nearly 50,000 residents. Beaches, boating, hik-ing, kayaking, rock climbing, mountain biking, scuba diving, canoeing, and snowshoeing are big draws.

The housing stock consists almost ex-clusively of single-family detached homes, though new developments are growing. The Watermark at Sechelt, for example, consists of 104 luxury suites, a café bistro, and commercial space, while Wharf Place, also in Sechelt, is a 24-condomiumin proj-ect with homes starting at $189,900.

momeNtum

3.8% -6.9%1-year

appreciation5-year

appreciation

ValueWhat’s NeW? Historic Davis Bay Wharf was recently restored with an enlarged walkway, gazebo and floating dock ... Kranked EBikes are the creation of Gibsons native Bjorn Enga and are revolutionizing adrenaline sports with the development of electric, high-per-formance mountain bikes ... oktoberfest in the area has never been hotter, with live music, a chili cook-off, and beer from Gibsons’ new Persephone Brewing.

mLS HPi: $349,100


5899 Deerhorn Drive, Sechelt; $275,000: The boat launch is minutes away from this 716-sq.-ft. one-bedroom loft home with ocean view. Last sold in February 2004 for $159,700.

SPONSORED REPORT


Strategic Vacation Property Investing


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Bowen IslandRelaxing and densely forested, the 52-sq.-km. island at the foot of Howe Sound offers a rural lifestyle within easy reach of Canada’s most livable city—just 20 minutes by ferry from West Van-couver and 30 minutes from Granville Island via water taxi. Bowen is heaven for outdoors enthusiasts, with sailing, kayaking, mountain biking, hiking, and swimming—even a nine-hole course. The island also has several freshwater lakes, including Killarney, a fish hatchery, and Grafton, a water reservoir.

Snug Cove, where the ferry pulls in, and the nearby Village and Artisan squares are loaded with shops, restaurants, cafes, bakeries, grocery stores and galleries. Bowen Island Community School has

kindergarten to Grade 7, high-school students travel to West Vancouver, and Bowen Children’s Centre offers preschool, daycare, and after-school care.

The housing stock consists primarily of single-family dwellings as well as fast-rising new developments, most notably the Cape on Bowen. The $100-million master-planned community—spear-headed by Trans City Group of Com-panies, Leeda Development Group, and Zongshen (Canada) Envirotech Ltd., an international company that’s publicly listed in China and Canada—has ocean-front properties ranging in price from $1.7 million to $3.68 million and inland properties going for between $655,000 and $880,000.

What’s NeW? Sea to Sky marine Trail will connect Bowen island to Howe Sound and allow for multi-day camping trips for kayakers ... Belterra Cohousing is a multigenerational community designed and developed by residents focused on social responsibility ... Bowen island Pub is getting a redesign and residents couldn’t be more excited about upgrading the neighbourhood watering hole.

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202 Highland Trail; $449,000 on the commuter bus route near Snug Cove, this 1,000-sq.-ft. home has an ocean view. Last sold in april 2013 for $392,500.

5.6% -4.5%1-year

appreciation5-year

appreciation

Value

mLS HPi: $587,600


Southwestern British Columbia boasts a bounty of second-home options for all tastes and budgets. But these top four destinations are not only stunning getaways, but primed for increasing values as well


PembertonWhen it’s raining or snowing in Whistler, it’s often sunny and warm in Pemberton. That’s because the area, which is nestled in the Lillooet River Valley—a glacial trough that lies between the Coast and Cascade mountains—has a multilevel microclimate. With forests of Douglas fir and western hemlock, it’s home to the Pemberton Icefield and, high above a subalpine chain of three emerald-co-loured lakes, the Joffre Glacier Group.

The valley was first inhabited by the Lil’wat Nation, a branch of the Interior Salish, and even up until 50 years ago was only accessible via train or foot. The northern terminus of Highway 99 came in 1975, and the area has been growing

ever since. As far as recreation goes: if you can name it, you can do it in “Pemby.”

Locals call Pemberton “Spud Valley” because of its superior potatoes, a crop that gave rise to the Pemberton Distillery, makers of premium vodka. Several organic farms are in the area, too, some with U-pick sections. From 1996 to 2009, the population of Pemberton roughly tripled, as did its housing stock,

with 70 percent of building starts in mul-tifamily units and the remainder in single detached units.

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11.8%

25.2%

13.1%

16.7%

1-year appreciation

1-year appreciation

5-year appreciation

5-year appreciation

ValueWhat’s NeW? The Downtown Community Barn is a classic exposed-wood-and-beam structure that hosts everything from markets to dances ... Elements is a 41-unit development by marcon with homes starting at $129,000 ... Backcountry Pizza puts everything from pulled pork to donair meat on its pies.

SookeTucked into the coastal rainforest about 45 minutes northwest of Victoria along the picturesque Highway 14, Sooke boasts sparkling views of the Strait of Juan de Fuca from just about everywhere and is accessible by bike via the scenic Galloping Goose Trail or by an epic double-decker bus from B.C.’s capital. With fishing, crabbing, sailing, scuba diving, kayaking, and whale-watching all possible from here, Sooke is also close to some of the West Coast’s most beautiful beaches, including China, French, and Sombrio, which attract hardy surfers.

It might be a tourist’s paradise, but it’s also a vibrant community, with the

District of Sooke forecasting unprece-dented growth due in part to its relatively affordable housing, which is attracting young families, retirees, and investors alike. In 2011, about 71 percent of Sooke dwellings were single-detached family homes—most owner-occupied—while the rest were semi-detached, row house, or apartment units. Mariner’s Village is an example of a project that’s helping diversify the housing stock; the new project is a 12-acre oceanfront commu-nity that will have 375 units (from one-bedroom condos to townhouses) as well as retail space, a medical clinic, marina and public wharf.

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Notable mls listiNg (348397)

9-6110 Seabroom Road; $236,000: a water-front end-unit townhouse with ocean views from every window and two sun decks. Last sold in may 2004 for $162,000.

-2.12% -11.26%1-year

appreciation5-year

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Value

What’s NeW? Sooke Bike Park is a new professionally designed skills park geared to riders of all abilities ... TD Canada Trust just opened in the hub near Stick in the mud Cof-fee House and alternative Kitchen Café ... Sooke Bike Connector means pedestrians and cyclists can soon travel to the town centre on a multi-use trail funded by a BikeBC grant.

mLS HPi: $337,600

mLS HPi: $511,300

mLS HPi: $379,700


9217 Portage Road; $315,000: nestled in the trees near Gates Lake, this 1,052-sq.-ft. home is on 1.72 acres. Last sold in march 2008 for $323,000.

SPONSORED REPORT



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Goodbye, days of stale draft and lame imports. In their stead, a new generation of brewers is

crafting excellence in a bewildering array of styles and fl avours. Here, the best ales and lagers of 2015

C O V E R S T O R Y

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Craft Clockwise from top left: a flight at 33 Acres on W. Eighth; Brassneck’s tasting lounge; Portland Craft on South Main (unre-lated to the state of Oregon); Railtown’s Alibi Room, where it all began


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i heard an ad the other day from molson reminding us that its beer has been brewed on Bur-rard Street since 1953. 1953! That’s a whole career, and during most of it, Molson ruled the barroom roost—until, as I recall, the storied introduction of ice beer. That was in 1993, and after so much time of one’s choice in beer seemingly limited to Molson and Labatt, here was a refreshing change beyond just a slightly adjusted bottle shape.

In hindsight, ice beer turned out not to be so revolu-tionary. The only significant things about it were that we got drunk slightly faster and the cans were extra shiny. Today’s explosion of craft beers—so-called, I assume, because it’d be weird to call them just “tasty” or “good” beers—that does seem revolutionary. Craft beer is well on its way to pushing the large brewers aside in many pasrts of North America. In Oregon and Washington, craft accounts for about 40 percent of the beer market, and here in B.C. we’re fast approaching that number. Across the province, breweries making less than 1.5 million litres a year have doubled—to 94—in only six years. (Last year, they sold $72.5 million worth of beer, up from $21 million in 2009.)

For once, it seems that our real-estate conditions favour the commoner; many of this city’s buildings once occupied by commercial endeavours have priced out traditional businesses. With just the right mix of dishevelled brick-and-beam charm to appeal to brew-ers (and with legislative support from a surprisingly

by steven galloway || photos by kevin clark

Every week seems to herald the birth of another microbrewery in this town. The pace can’t last forever. But while it does, welcome to the cold rush

work


56 v a n c o u v e r m a g a z i n e | j u n e 2 O 1 5

chill provincial government) these locations, many in Mount Pleasant, allow for in-house tasting and food rooms. A case in point is Steel Toad Brewery, which took over and revitalized the old Opsal Steel building on East Second. (It’s where the judging for this issue’s awards, starting on the next page, took place.) It’s hard to imagine what might have gone in there once the structure was razed, save for condos.

more and more consumers are coming around to the idea that there’s life beyond the same old suds, but marketing hoopla aside, let’s remember old-school beer is still out there, and not just among Pabst Blue Ribbon-loving hipsters. We all have fathers and grandpas and the occasional aunt who happily con-tinue to drink this beer. Coors still markets its Silver Bullet as “the coldest-tasting beer in the world.” It has always struck me as odd that a company can success-fully market its product by touting an element entirely provided by the consumer. The cold is not in fact a property of the beer at all but a testament to modern

refrigeration. It’s like advertising groceries by saying, “You could take these groceries home and cook them!”

Molson’s attempt to rebrand from the national (“I am Canadian”) to the local (since 1953!) must have something to do with the rise of craft beer. Indeed, a union representative for brewery, winery, and distillery workers blamed the recent layoff of one-tenth of the Burrard facility’s staff on just that, calling craft beer a fad like Mike’s Hard Lemon-ade and Smirnoff Ice, both of which experienced an initial surge in popularity that dropped off sharply; he predicted that it won’t be long before these work-ers are rehired. Note that they’ll have to relocate to Moose Jaw or Medicine Hat or somewhere; the Bur-rard plant is for sale. More condos, surely.

His optimism is laudable but misplaced. There’s no putting the genie back in the bomber. The differ-ence here is that the craft brewers are making the same product as the big guys, but it’s more interesting, more sexy (which explains the current cold-gold rush, as international companies snap up microbrewers). It’s hard to think of another time in history when a product gained the sort of foothold craft beer has and then just…faded away. Even the extra cost of these fancy saisons and session ales can’t stem the tide. All those men dressed like lumberjacks brewing up a storm across North America aren’t going back into the woods just because a pint of beer costs an extra toonie. Deliciousness doesn’t die that easily.

The boom has its downsides, of course. Where pretentious wankishness was once the territory of wine drinkers and, more recently, whisky knobs, beer now has its own hipster doofuses. Such people will, while dressed indoors in a toque and scarf, expound at endless lengths on the provenance of hops both wet and dry, and the Bavarian Purity Laws (see pg. 94). These gentlemen—and they’re always men and almost always white—are the ones who named the two-litre bottle the “growler.” They will order a paddle of tasters and forensically audit the flavour palate of each tiny glass. Which is actually okay to do, but at this point you’ll be annoyed so it will seem obnoxious. It’s a hazard. But it sure beats the heck out of ice beer. It’s 2015, after all. We live in the future, which hasn’t turned out to be the utopia we all anticipated. So you may as well wash it down with a good glass of beer. VM

Good for what

ales you

There is a notion that beer is less

healthy than, say, red wine. Not so. Rich in vitamins,

minerals, and antioxidants, beer

has also been shown in studies

to help prevent the onset of serious illnesses such as heart disease and stroke (and to as-

sist with symptoms of menopause).

Of course, moderation, as

in all things.

craft brewers are making the same prOduct as the big guys, but it’s mOre interesting, mOre sexy

Portland craft; 33 acres’ bottling facility

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It’s likely our craft beer awards began over a pint or three. The plan has all the hallmarks: rash, ambitious, a hazy memory. But we have no regrets. We feel supported: 64 breweries were confi dent enough to enter 211 contenders into a competition with no track record. Eighteen judges, whose bios appear on pg. 70, agreed to the not-so-onerous task of blind-tasting everything, and Steel Toad Brewery opened its mezzanine for a full day of sampling. (To be clear: Steel Toad was ineligible for competition; only beers in bottles and cans, available in stores year-round, were considered.)

We set out to help take the mystery out of craft beer, which can seem at times an arcane and overwhelming niche dominated by hobbits and lumberjacks. As well, with the help of our tasters (and Toronto-based beer author and master cicerone Mirella Amato, who wrote the introduction to each style category, plus the sidebars), we sought to simplify the industry, returning the focus to beverages made from a minimum of ingredients with a maximum of care. Our aim was to celebrate traditional and new-school beers that are, before all, delicious and rewarding. At least, that’s how I remember it.—John Burns


photographs by:eydis einarsdottir (bottles)luis valdizon (judging)

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�judging for these inaugu-ral craft awards was sur-

prisingly well-mannered. Almost everyone arrived on time. There was little yelling. One quartet, all in plaid shirts, seemed especially gentle-manly as they agreed to disagree over a particular pale ale.

Until we reached Best of Show, when for two hours a schism split our genial group into two camps. The fi rst championed this red ale from local stalwart Steamworks. All 18 judges agree that this is a killer beer, deserving of its Gold position in the Strong category (see pg. 65). But these enthusiasts went further, argu-ing (by a lead of one vote) that it is the best-constructed of all the competi-tion’s top winners: bold, balanced, rich, with, as one judge put it, “a nose I just want to curl up in.” Those ini-tial aromas of northwest-style hops, caramel, and a hint of fruit usher in massive fl avours, deserving of that imperial designation. Solid pine and dry, spicy rye balance a building sweetness and more tropical fruit as the alcohol (at 8.5 percent, high for a red ale) and deep bitterness kick in. This year-old beer began as a win-ter seasonal, but after getting rave reviews it’s now on o� er all year.

If such a powerhouse seems heavy for summer sun, heed the other judges and turn to our runner-up, the 2.5 percent radler from Salzburg’s Stiegl (see pg. 68). Light, refreshing, citric, that grapefruit/lager blend reminds us there’s a spot on beer’s broad continuum for every palate.

The steampunk City Hall and slogan (“Neither left or right steam rises upwards! Steam abolishes red tape!”) were drawn by James Ng and Michael Halbert

Best ofshow

STEAMWORKS BREWING CO.

Imperial Red Ale

For a video showing the judging day for these

awards, visit

Vanmag.com



L A G E R S

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2015

★ ★ ★OKANAGAN SPRING BREWERY

Brewmaster’s Black LagerDELTA

Roasted malts an-chor this lager with subtle smoke, dark sweetness, and a touch of bacon

★ ★ ★OKANAGAN SPRING BREWERY

1516DELTA

A well-balanced golden lager, named for the birth year of the purity law in the Bavarian tradition

★ ★HOYNE BREWING CO.

O� the Grid Vienna LagerVICTORIA

A red lager with resinous notes and some bitterness, fi nishing with nicely balanced hops

★ ★DEEP COVE

Trapper John’s LagerNORTH VANCOUVERThis classic “helles” lager with a light body and hoppy fl oral notes is food-friendly

★VANCOUVER ISLAND BREWING

Hermann’s Dark LagerVICTORIA

Charred bread and biscuity caramel tastes lurk in this smooth Bavarian dark lager

★PARALLEL 49

Craft LagerVANCOUVER

A crisp helles using local hops shows more body and a slightly peppery fl avour

Other Lager�

the word “lager” calls to mind a golden-yellow brew—even, at its most ubiquitous, the sweet,

light-fl avoured products of the world’s largest beverage companies. But lagers come in an impressive range of colours and subtle fl avours. Traditional darks include the German dunkel, schwarzbier, and Vienna lager. These are as crisp as their golden counterparts, while presenting richer toasted and roasted malts, allowing them to pair well with grilled chicken and turkey.

Light Lager�

these contenders are light in colour, ranging from straw to gold. They distinguish them-

selves from pilsners in that they are more malt-for-ward, presenting notes of bread crumb (as opposed to crust), fresh grain, and, on occasion, biscuit, and have little to no bitterness to their fi nish. This delicate balance of fl avours—coupled with a bold carbonation—makes them an ideal accompaniment to white fi sh and seafood.

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THE WELLSPRING Looking at the abundance of fresh local brews on offer in Canada, it’s nice to think it all started here. The fi rst craft brewery in the country after Prohibition was Horseshoe Bay Brewery. In 1982, John Mitchell, wanting to brew a variety of beers for his pub’s customers, was annoyed to learn it was ille-gal. He lobbied at all levels of government for the right to brew his own, and fortunately for us all, his brewery prevailed.

Mitchell went on the next year to invent the founding beers of Victoria’s Spinnakers, the fi rst in-house brewpub in the country, and of Howe Sound Brewing in 1996. Its Troller Bay Ale and Mitchell’s ESB from Spinnakers are still available.

John Mitchell and son Edward, with the fi rst pints of Bay Ale, an English bitter, at Horseshoe Bay’s Troller Pub, June 1982

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★ ★ ★BOMBER BREWING

PilsnerVANCOUVER

Rich Bohemian-style pilsner shows rich, bready malts and a hint of white grape

★ ★FERNIE BREWING CO. Project 9 PilsFERNIE

A light, efferves-cent Bavarian pils that’s clean, crisp, and eminently drinkable

★STEAM WHISTLE BREWING

PilsnerONTARIO

A big pils: very rich, fi lling, and fl avour-ful with sweet fruit and just a hint of skunk

Pilsner�

these crystal-clear golden lagers are designed to be crisp and refreshing. They pres-

ent delicate bread or cereal-grain notes, as well as herbaceous and peppery notes from the hops, which also contribute some bitterness to the fi nish. The brewers of Pilsner Urquell, in operation since 1842, are credited with originating the style. Great on a hot day, pilsners can also be enjoyed alongside light-fl avoured foods.

HALF ’N’ HALF Almost all beers fi t into one of two broad categories. But unlike the main wine families of red and white, ales and lagers don’t show their difference by appearance; both come in many colours, and both are brewed using a common range of ingredients. The distinguishing element is yeast. In ale, it tends to add fruity and spicy notes (like the banana and clove com-monly found in hefeweizens); in lager, it leaves no trace, allow-ing the malt and hop fl avours to shine.



A L E S

★ ★ ★PERSEPHONE BREWING CO. Goddess Golden AleGIBSONS

A distinctive aroma settles into a crisp, dry, unapologetically bitter summer ale

★ ★FERNIE BREWING CO. Big Caboose Red AleFERNIE

An easy-drinking sessionable red ale that doesn’t com-plicate matters. Drink and repeat

U.K. Ale�

these hail from the part of the world (Eng-land, Ireland, Scotland) that coined the term

“sessionable,” meaning beers that are well suited to drinking in larger quantities. The contemporary interpretation suggests less than fi ve percent alco-hol, but the ones from this region are known at all strengths for the understated complexity of their fl avours, which evolve with every sip, maintaining the drinker’s interest even after a pint or three.

★TIMOTHY TAYLOR & CO. Timothy Taylor’s LandlordENGLAND

From a family-run Yorkshire brewery (est. 1863), a clas-sic low-alcohol English pale ale

★ ★ ★BROUWERIJ VERHAEGHE VICHTE

Duchesse de BourgogneBELGIUM

Oak-aged Flanders red ale presents sherry-like aromas and sweet/tart fl avours with a bit-ing fi nish

★ ★FOUR WINDS BREWING

SaisonDELTA

A shake of pepper starts off this Belgian-style saison, which pours orange and fi nishes grapefruity and dry

★BROUWERIJ OMER VANDER GHINSTE

Cuvée des JacobinsBELGIUM

A Flanders sour red ale brewed in the traditional manner with wild yeasts and 18 months’ barrel-aging

Belgian & Sour�

given the wide array of characterful beers traditional to Belgium, the broad range of

styles here should come as no surprise. Entrants in this category include spiced and barrel-aged ales, as well as some that have been exposed to bacteria to yield a wine-like acidity. Beer is commonplace at the table in Belgium; these are good companions to food in general.

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Women Who Brew

It’s likely our craft beer awards began over a pint or three. The plan has all the hallmarks: rash, ambi-tious, in hindsight a hazy memory. But we have no regrets. We feel supported: 64 breweries were confi-dent enough to enter 211 contenders into a competi-tion with no track record. Eighteen judges, whose bios appear on pg. TK, agreed to the not-so-onerous task of blind-tasting everything, and Steel Toad Brewery opened its mezzanine for a full day of sampling. (To be clear: Steel Toad was ineligible for competition; only beer in bottles and cans, available in stores year round, were considered.)

It’s likely our craft beer awards began over a pint or three. The plan has all the hallmarks: rash, ambi-tious, in hindsight a hazy memory. But we have no regrets. We feel supported: 64 breweries were confi-dent enough to enter 211 contenders into a competi-tion with no track record. Eighteen judges, whose bios appear on pg. TK, agreed to the not-so-onerous task of blind-tasting everything, and Steel Toad Brewery opened its mezzanine for a full day of sampling. (To be clear: Steel Toad was ineligible for competition; only beer in bottles and cans, available in stores year round, were considered.)appear on pg. TK, agreed to the not-so-onerous task of blind-tasting everything, and Steel Toad Brewery opened its mezzanine for a full day of sampling. (To be clear: Steel Toad was ineligible for competition; only beer in bottles and ca

We set out to help take the mystery out of craft beer, which can seem at times an arcane and over-whelming niche dominated by hobbits and lum-berjacks. As well, with the help of our tasters (and Toronto-based beer author and master cicerone Mire-lla Amato, who wrote the introduction to each style category, plus the sidebars), we sought to simplify a $TK million industry, returning the focus to bever-ages made from a minimum of ingredients with a maximum of care. Our aim was to celebrate tradi-tional and new-school beers that are, before all, deli-cious and rewarding. At least, that’s how I remember it.—John Burns


Scan any liquor store’s craft beers and the indus-try’s perception of women is clear. Take Silver moon’s Panty Dropper ale, featuring a curvy female baseball player straddling home plate (sans pants). or central city’s red racer, whose suspendered schoolgirl also has a fondness for straddling—in this case, a bike.

Such obvious sexism in 2015 is astonishing. and it holds true behind the scenes, too. Facing yet another interview about gender and beer, the brewers gathered today seem, to a person, fed up. “if there were actually a large proportion of women in the industry, we wouldn’t constantly be asked to be the token females in these interviews,” points out claire Wilson, owner of Dogwood Brewing. The others nod. Their industry experience ranges from months to decades, but all have confronted the same pervasive “Don’t worry, sweetheart; i’ve got this” attitude from male couterparts.

These views aren’t confined to vancouver. Howe Sound Brewing’s Leslie Fenn notes that several events at this year’s craft brewing conference in Portland were held in strip clubs. one colleague told

her to relax: the performers “are more gymnasts than strippers,” he assured her. Last summer, the Chicagoist ran a story surveying the neanderthal end of the spectrum; connecting comic-book geeks and craft drinkers, it included a quote from onetime brewer Penny Sokody: “i see what happens to the one female who may well brew beers herself,” she said. “and at the end of it, she’s still a girl. She still has to listen to the macho dick-swinging that goes on whenever craft meets art meets nerd.”

Fenn compares the current state of brewery staffs to those in law firms circa Mad Men. But at least the legal profession’s gender ratio has improved. ashley Brooks at Yaletown Brewing says that of her 28 classmates in Kwantlen’s inaugural brewing course this year, only two are female.

When will the brewing industry catch up? if any-one can turn the tide, it’s this motley crew. “You need to get tough, fast,” says Wilson, whose Dogwood opened in march. “if i’m brewing until 3 in the morn-ing with sweat pouring down my face, i can’t be wor-ried about how my hair is looking.”—Jenni Elliott

From left: ashley Brooks, assistant brewer at Yaletown Brewing; ari Dressler, presi-dent of campaign for real ale, B.c.; claire Wilson,owner of Dogwood Brewing; rachaal Steele, Bomber Brewing manager; and Leslie Fenn, Howe Sound Brewing owner

a revOlutiOn is brewing

photo by carlo ricci



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★ ★ ★BREAKSIDE BREWERY

Wanderlust IPAOREGON

A light, lagery IPA with generous herbal notes and fl avours of pine, earth, and dried fruit

★ ★HOPWORKS URBAN BREWERY

Hopworks IPAOREGON

Strong tastes mid-palate of grain, toast, and citrus. Bonus for the use of organic malts

★YELLOW DOG BREWERY Play Dead IPAPORT MOODY

From a Port Moody brewer, superb nose and great length of taste. Said one judge: “Dang delicious”

�this style evolved from the English India pale ale, so named because it was popular among

those working for the imperial East India Trading Co. in the 1700s. The characteristically bold bitterness of these American hop varieties accompanies distinc-tive aromas and fl avours such as notes of bright citrus, pine, resin, and tropical fruit. The bitterness in golden-amber North American IPAs is a great foil for rich and oily foods like fried chicken.

★ ★ ★BRIDGE BREWING

North Shore Pale AleNORTH VANCOUVER

A textbook West Coast pale ale: sweet, bright, and zesty, with big hops and a bal-anced fi nish

★ ★CENTRAL CITY BREWING

Red Racer Pale AleSURREY

A clean, dry take on the style with a welcome heft to the full malt body

★DOUBLE MOUNTAIN BREWERY

Vaporizer Pale AleOREGON

Fruity and light summer patio quaffer of an unfi l-tered, dry-hopped pale ale

North American Ale�

the boldly bitter and fragrant hop varieties that distinguish these ales have become incred-

ibly popular since they were released by West Coast growers in the ’70s. While these hops are most closely associated with India pale ale (IPA), brewers have successfully introduced them to a range of styles, from pale and amber ales to reds and browns, and even stouts.

North American IPA



A L E S

★ ★ ★STEAMWORKS BREWING CO. Imperial Red AleVANCOUVER

An imperial red ale with enough malt backbone to stand up to aggressively bitter hops


Thor’s Hammer Bourbon Barrel-Aged Barley WineSURREY

Mahogany-hued barley wine-style beer tastes of cola, herbs, burnt sugar, and caramel

★TOWNSITE BREWING

Charleston Belgian TriplePOWELL RIVER

A Belgian triple out of Powell River? A Belgian brewer coaxes out pie spices, pear syrup, and coriander

Strong�

these high-alcohol brews, ranging from seven to 10 percent alcohol by volume, are meant for

slow, mindful sipping. Their full body and rich array of complex fl avours—like dried fruits and, sometimes, rich molasses, sherry, and umami notes—are best enjoyed at cellar temperature in a small snifter glass.

★ ★ ★SCUTTLEBUTT BREWING

Hoptopia Imperial IPAWASHINGTON

From Everett, Washington, an orange-amber Northwest Coast-style IPA with a passion for citrus


Red Racer Imperial IPASURREY

An outlier, this deli-cious dry-hopped IPA brings all the grapefruit, tanger-ine, and mango

★WORTHY BREWING

Imperial IPAOREGON

Another American entrant (Bend, Oregon) blends eight varieties for massive hop presence

Imperial IPA�

also known as Double IPA, this amber ale is a dialled-up version of the IPA, higher in both

alcohol (often around 10 percent) and bitterness. This style originated in the ’90s and is attributed to West Coast brewer Vinnie Cilurzo. Being bold in fl avour, the Imperial IPA pairs well with equally intense foods such as grilled lamb and barbecued ribs.



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★ ★ ★MISSION SPRINGS

Fat Guy Oatmeal StoutMISSION

The name isn’t promising, but the fl avour manages to mix forest fl oor and Fisherman’s Friend—and that’s a good thing!

★ ★ ★YELLOW DOG BREWERY

Shake a Paw Smoked PorterPORT MOODY

This porter’s on fi re—at least, it’s smoky like a campfi re, with nice roasts and choco-late to balance

★ ★BRIDGE BREWING All Out StoutNORTH VANCOUVER

A local take on Guinness, with hints of dark fruits, nuts, and dark chocolate

★ ★TO ØL Black Ball PorterDENMARK

Not for the faint of heart, this swag-gerer tastes of chocolate, raisins, burnt sugar, and alcohol

★FIREHALL BREWERY

Holy Smoke StoutOLIVER

One of a number of smoky winners, this rauchbier has a judicious restraint to its smoulder

★MOODY ALES

Smouldering Smoked PorterPORT MOODY

A smoked porter that makes no apologies for ag-gressive smoke, peat, and freshly turned earth

Stout�

fi nd all the shades of the night in this family of pitch-black ales derived from roasted grains.

Guinness, the best known, is categorized as a dry stout, with its lighter body and taste; oatmeal stouts, meanwhile, have more body and richer dark-choco-late notes. Their co� eelike fl avours make them a solid companion to a range of desserts.

Brown & Porter�

toasted and roasted grains lend a dark brown colour and notes of bread crust, hazelnut, choco-

late, molasses, and sometimes a hint of smoke. At the table, these deep, earthy beers mirror the seared notes in charbroiled food, pairing particularly well with grilled beef and roasted vegetables.


CapilanoAudiMAY15FP_lt.indd 1 2015-03-12 12:55 PM


A S S O R T E D

★ ★ ★PARALLEL 49

Jerkface 9000VANCOUVER

A hazy, musky American wheat ale goosed with lemon/stone fruit and strong hops

★ ★BRIDGE BREWING

Wunderbar KolschNORTH VANCOUVER

Lightly hoppy kölsch pours a hazy gold and carries light hops, fi nishing with a nice lemony tang

★MISSION SPRINGS BREWING

Bombshell Blonde AleMISSION

A simple thirst-quencher of a kö7 that’s crisp and sessionable, veer-ing toward corn lager

Hybrid�

here are easy-drinking, approachable ales with a lightly hoppy presentation and enough

gentle malt fl avours to satisfy repeat samplings. Think blond kölsches, cream ales, and dry-hopped wheat ales. Minimal bitterness and a range of malts—from honey and caramel to a touch of toast—suggest clean-fl avoured companions like spring rolls and grilled chicken.

★ ★ ★STIEGL RadlerAUSTRIA

Conceived to re-fresh cyclists, this lager/grapefruit blend is low in alcohol (2.5 per-cent), big in taste. Best of Show runner-up!

★ ★BRASSERIE DUBUISSON

Pêche Mel ScaldisBELGIUM

Start with strong Belgian ale, add peach extracts for a hoppy, bready fruit cocktail that’s 8.5 percent

★MILL ST. BREWERY

Vanilla PorterTORONTO

Christmas in a glass, this deeply infused vanilla porter is even better served nitro-charged and creamy

Spiced, Herb, Fruit & Vegetable�

the addition of spices is often understood as a modern trend, but herbs and spices were in use

before hops were introduced in the late Middle Ages. Early settlers commonly used root vegetables as a source of starch when grains were running low. As for fruit beer, it’s been popular in Belgium for years. Enjoy a fl ight of tasters with a cheese plate after a meal.

a · w · a · r · d· s

international

Craf t Beer


CBCMAY15FP_lt.indd 1 2015-03-18 10:52 AM


A S S O R T E D

★ ★ ★MOODY ALES

The Great GrätzerPORT MOODY

No fence-sitters here. For those who love smoke and peat, this grätzer is perfect in style and technique

★ ★BRIDGE BREWING

Black Rye IPANORTH VANCOUVER

Mmm…feels like an iced americano in the mouth and tastes of burnt fruit and roasted espresso

★LAKEFRONT BREWERY

New GristWISCONSIN

The fl avour is peach/apricot, spice, and citrus. Drink on the patio with seafood but no bread (gluten-free!)

Specialty�

the domain of mad scientists and extreme adventurers, specialty beers fl aunt purity laws

in pursuit of unbridled fl avour. Sometimes unfi l-tered, they often bring unexpected malts to the party. Colours run from pale hefeweizens and white IPAs to India dark lager; fl avours, too, sprawl from sweet and citrusy to severely bitter. Of note this year: an accom-plished revival of the Polish grätzer (smoked-oat) wheat beer and four gluten-free candidates.

a · w · a · r · d· s

international

Craf t Beer

JURY DUTY Evaluating beer is a serious business. The technique—swirling, nosing, mindfully tasting—is identical to that used in appraising wine, with one exception: no spittoons. This is because the taste buds most sensitive to bitterness are at the back of the throat, and bitterness is a key component of beer fl avour. The experienced can assess a beer in only a few sips—just as well when faced with 40 or 50 samples in a day, as our 18 judges were.

meet the judges

Ken Beattie is the executive director of the BC Craft Brewers Guild. He also owns Eureka Beer Guide, a beer education and beer event company

Robert Belcham is executive chef and co-owner of Campagnolo and Campagnolo Roma, and releases annual collaborations with R&B Brewing

Cameron Bogue is director of beverage operations at Earls Restaurants, where he has expanded a craft beer program across the country

Chris Bonnallie over-sees beer at Legacy Liquor Store after working for many years as a brewer—fi rst in England, then with Eastside icono-clast Storm Brewing

Chester Carey became Canada’s fi rst certifi ed cicerone in 2009. A cofounder of Re-Up BBQ, he teaches a number of beer courses at the Pacifi c Institute of Culinary Arts and oversees the selection at Brewery Creek Liquor Store

Charmaine Draper is a product con-sultant with BC Liquor Stores and has worked in the industry for 16 years. She holds the Certi-fi ed Beer Server designation from the Cicerone Certifi ca-tion Program

Neil Dumville is a long-time home brewer and former president of the East Van Brew-op, an unlicensed net-work of home-beer enthusiasts

Innes McCallum is the general manager of Bottle Jockey, a private liquor store near Brentwood Town Centre

Chad McCarthy is a certifi ed cicerone and National-level judge with the prestigious Beer Judge Certifi cation Program

Dan Olson is mem-bership coordinator for the Vancouver branch of CAMRA, the Campaign for Real Ale Society

Tim Pawsey is a journalist who blogs about food and wine at Hiredbelly.com and is also a judge for this magazine’s wine and restaurant awards

Jesse Sahlin is beverage director at Joey Restaurant Group and oversees

SpecialtySpecialty

aa · ww ·· aa · rr ·· dd· sCraf t

Craf t



CURIOUS TO LEARN MORE? Mirella Amato’s 2014 Beerology is an authorita-tive guide to this complex world

beer purchases for Local Public Eatery; he’s studying for cicerone certifi cation

David Scholefi eld is a champion of authentic wines for Trialto Wine Group and Okanagan Crush Pad

Jessica Sharpe is a certifi ed cice-rone and in-house educator for Steel Toad Brewpub. She worked previously with Toronto’s Bar Volo and Cask Days

Stephen Smysnuik is editor of the Growler, a free handbook to the province’s craft-beer scene distributed four times a year, and beer columnist for the WestEnder

Rebecca Whyman talks about beer and the craft beer industry every sec-ond Tuesday on CBC Radio’s On the Coast with host Stephen Quinn

David Wolowidnyk is the bar manager of West restaurant and a frequent winner of awards, including this magazine’s Bar-tender of the Year

Jan Zeschky blogs about B.C. craft beer

in his Brewed Awak-ening column for the Province, where he is Sunday assistant editor

A special thanks to Matt Anderson, a key fi gure in the local craft beer scene, formerly with CAMRA and now on the board of VanBrewers, for helping to coordinate the categories. And to Steel Toad Brewpub & Dining Hall for providing the venue, the cold storage, and clean glasses in their thousands

C� e s� � at y� ’ve b� m ��g!



A Breed ApartLike women’s liberation and the gay-rights movement, childlessness has become a conscious choice for a generation intent on redefi ning the path to fulfi llment

BY KERRY GOLD

NotKids.FINAL_N1.indd 72 15-05-01 10:04 AM


aniel O’Connell is in love with his wife, which is why he says their house will never hear the pit-a-pat of little feet. The East Vancouver substitute teacher, now working on a master’s in education, has done extensive research on parenthood; he’s con-vinced children are the death of marriages. “I started looking at all the things that can happen when you have kids, and it was frightening,” he says.

Free time is first to go: he’d rather devote the hours of child care each day to other pursuits, like relaxing over coffee on the Drive. “I see other teachers burned out, at wits’ end. Not because of their job, but they have to go home at day’s end to two kids. It’s tough.”

Then there’s the cost. Daniel and Andrea O’Connell,

33 and 31 respectively, have been together for a decade and both have jobs that pay well. Yet they live with her parents—like many millennials getting help in unaf-fordable Vancouver. In their case, they are saving for a down payment on a property, likely in Calgary, where wages are higher and housing cheaper. Their financial situation is a major reason they’ve decided against hav-ing children—that, and the fact O’Connell feels that his job is contribution enough to enriching young lives.

Is there a correlation between Vancouver’s status as the world’s second most unaffordable city and the province’s position at the bottom for Canadian birth rates? Andy Yan, UBC adjunct professor and a planner at Bing Thom Architects, thinks so. “The economic

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NotKids.FINAL_N1.indd 73 15-05-01 10:05 AM


trade-o� s that families need to make for the million-dollar-plus single-family home on the East Side may be that second or third child,” he says—especially when Canadians pay on average $670,000 to raise a child to age 18. (That fi gure includes lost income and investment opportunities, plus university tuition.)

The drop in birth rate isn’t simply a product of una� ordability, though. A cultural shift is underway: millennials and Gen Xers are deciding against the nuclear-family model. Their idea of happiness and fulfi llment no longer depends on babies (or marriage).

“When I tell people it’s a choice,” says O’Connell, “they cock their head like a dog and say, ‘Really? But you’re supposed to have kids.’ We put kids into sex ed and talk about how to get a child. But nobody talks about what it’s like. I’m an educated guy. I think it’s important to do something for a reason.”

Vancouver is one of the top child-free cities. So says Ellen Walker, a Bellingham-based clinical psycholo-gist who wrote Complete Without Kids in 2011. “I think young women are realizing you don’t have to be a mother to have a really good life,” says Walker, 53, who was too busy with her career and life to think about

having kids. “They’re viewing parenthood as a deci-sion, whereas in my generation they didn’t question it.”

That holds true around the globe. In Canada, the U.S., the U.K., Australia, Germany, Ireland, and the Netherlands, one woman in fi ve is waking up on her 45th birthday childless. In Italy, New Zealand, and Switzerland, it’s one in four. In Japan, one in three. The rate of childlessness has doubled in the U.S. since the 1970s, to 20 percent.

Clearly, something major is going on, but as with the women’s movement and the gay-rights movement that followed, it’s taking society a while to catch up. That’s why Karen Malone Wright, a Cleveland-based marketer and blogger, is holding the fi rst conference for women who don’t have children. The NotMom Summit, to be held this fall in Cleveland, features speakers like Melanie Notkin, whose book The Other-hood kicked open the door on the subject of social infertility—the phenomenon of women giving up on motherhood because they can’t fi nd a partner.

Malone Wright, 59 and married, started TheNotMom.com after attending a South by Southwest seminar on how brands connect with women. “I was one of the older folks in the room, and I said, ‘My complaint is that brands don’t even see me.’ ” When

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*A BREED APART

NotKids.FINAL_N.indd 74 15-04-30 3:26 PM


“I started looking at all the things that can happen when you have kids, and it was frightening”

NotKids.FINAL.indd 75 2015-04-30 2:49 PM


advertising. Easier, because she’d conform to expecta-tions, particularly those of friends with kids.

It doesn’t help that through the eyes of media, womanhood is so often synonymous with mother-hood. Says Tam: “Motherhood is this whole new world that proves you’re o� cially, properly grown-up and validated as a human being.” She’s well-versed in the world outside that world. “You get the snarky comments like, ‘Oh, you just powered through six episodes of House of Cards? I don’t have that luxury because I have two kids.’ ” This sort of resentment toward the single and/or childless has spawned a backlash of books that aim to take ownership of the putdowns. American Meghan Daum released her collection of childfree-focused essays, Selfi sh, Shallow and Self-Absorbed, in March, around the same time that equally acclaimed writer Kate Bolick published her ode to single life, Spinster. As these titles suggest, people get defensive when their life choices are ques-tioned. But judgments aside, everyone agrees that it comes down to choosing happiness over convention.

As O’Connell puts it: “Most people think it’s very selfi sh, but I don’t look at it that way. I love my wife so much and we have such a great relationship—I would hate to risk that.” Tam sees people fi ve years younger than her, like her sister, who aren’t having kids, either. “People are making choices that work for them versus the traditional sense of what they should be doing.”

Winyee Leung, 36, is an operations manager at a software company; she just purchased her fi rst condo. Once she reached her 30s, the reality of having chil-dren couldn’t compare to the life she was living. “You are programmed at a very early age that the formula to happiness is you get a job, you get married, you have babies. And I did buy into that paradigm for a long time.” But there was just so much of the world to see.

“This is the fi rst time in history, really, when there is a contingent that doesn’t want to procreate and con-tinue its lineage. My parents are cool with it, because they’re not very traditional Chinese parents. I’m grate-ful.” She does have the occasional pang of guilt, she concedes. They won’t have the glory of showing o� pictures of grandchildren. But her resolve is buoyed by the fact that so many in her network of friends are non-parents. They talk about their decision often, compar-ing their lives to those of friends who’ve had kids. It only solidifi es their choice to join the Notmoms, or the Otherhood, or whatever you choose to call this cohort. “My life is pretty dope. I’d like to keep it that way.” VM

they do market to her, she says, it’s as an empty-nester or the mom of a teenager. “I’m not a mom. And I’m not infertile and sad. I can’t fi nd myself. I’m just not there. It pisses me o� .”

Her story is typical. Malone Wright always planned to have kids. But as she became more educated and her career grew, her life fi lled with other options. “Maybe you were engaged to your high-school boyfriend,” she says. “I was. Then, by the time you’re out of college, he’s not meeting the new standard you’ve set for yourself. You get a job and want to get married and have babies, but you want that one more promotion fi rst, and you wake up one day and it’s too late. Last but not least, you realize, ‘I like my life the way it is. I can sustain myself. I can do this by myself, if I want to.’ ”

TheNotMom.com averages 6,700 visitors a month from around the world, and it’s not alone. British writer Jody Day has amassed a substantial follow-ing with her Gateway Women online community and best-selling Rocking the Life Unexpected, for women who are “childless by circumstance.” Last year, comic Jen Kirkman (from Chelsea Lately) shared her funny account of child-free existence with I Can Barely Take Care of Myself: Tales From a Happy Life Without Kids.

Yet despite the rise in profi le, most people without kids still hear the slurs: they’re selfi sh, irresponsible, immature. They lack empathy. They have no respect for legacy or the future of the species. Some people for-get that you don’t need a kid to be nurturing: if you’re female, odds are high you’ll wind up putting a diaper on somebody one day, whether it’s a child or an elderly par-ent. (Because my brother and I are childless, we were the principal caregivers and health advocates for our father in his fi nal years.) “I would venture to say that the 20 percent of the population who don’t have children are probably doing a lot more of the volunteer work, helping out friends who are sick and neighbours who need favours because they are elderly,” says Walker.

To forgo having children is a decision made over and over again. Getting there can take decades. Andrea Tam, 36, realized her biological clock wasn’t ticking because she didn’t even have one. In her 20s, she assumed she’d have kids one day. Then her friends started happily, eagerly having kids, and she found herself waiting for the same desire. And wait-ing. “It would be a lot easier if I had that want, but I don’t,” says Tam, who’s single and works in digital

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*Most people without kids hear the slurs: they’re selfi sh, irresponsible, immature. They lack empathy. They have no respect for legacy

A BREED APART

NotKids.FINAL_N.indd 76 15-04-30 3:25 PM

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HOP ’HOODSYour guide to Vancouver’s

hoppiest neighbourhoods and the crafty breweries that

represent our city’s new buzz

MOVE OVER PORTLAND & SEATTLE Vancouver is the new king of craft brewing. It took a while (like a few decades) but the buzz around good, locally brewed nectar has never been more intense. As exciting new pubs and

breweries open almost monthly, we present the hot spots to drink in the boom, just in time

for this month’s Craft Beer Week.

VANCOUVERThe area historically known as Brewery Creek started brewing in the city more than a century ago

1. BIG ROCK URBANA pioneer in the craft beer industry with over 30 years’ experience, Big Rock Urban stays true to its deliberately different roots. The new Mount Pleasant location features a 150-seat restaurant, tasting room, growler fills and tours.310 West 4th Avenue | 604.708.8311bigrockurban.com

FOUNDED 2015TASTING ROOM Yes GROWLER FILLS YesBEST-SELLING BEER Hollow Tree Pacific Northwest Red Ale

2. BOMBER BREWINGIt’s been over a year since Bomber Brewing arrived on the Vancouver craft beer scene. With four flagship brews and year-round seasonal releases, their initial goal has not waivered: make accessible, authentic beer for craft beer initiates and connoisseurs alike. 1488 Adanac Street | 604.428.7457bomberbrewing.com

FOUNDED 2014TASTING ROOM Yes GROWLER FILLS YesBEST-SELLING BEER ESB

3. LIONS PUBOur English-style pub offers 28 draught beers, featuring a huge selection of local craft breweries and a fine selection of imported classics. With rich wood décor, traditional British fare, and friendly staff, the Lions Pub is a favourite hangout for Vancouver locals.888 West Cordova Street604.488.8602 | lionspub.ca

FOUNDED 1996TASTING ROOM No GROWLER FILLS NoBEST-SELLING BEER Red Truck and Guinness

4. POWELL STREET CRAFT BREWERY Powell Street Craft Brewery is a micro-brewery owned and operated by Nicole and David, a husband-and-wife team focused on creating high-quality craft beers for everyone to enjoy. Come visit the tasting room located at 1357 Powell Street and taste their award winning beers for yourself. Cheers!1357 Powell Street | 604.558.2537powellbeer.com

FOUNDED 2012TASTING ROOM Yes GROWLER FILLS YesBEST-SELLING BEER Ode to Citra Pale Ale and Old Jalopy Pale Ale

5. STEEL TOAD BREWING COMPANY The newly restored Opsal Steel building now proudly houses the Steel Toad Brewing Company, with a full kitchen serving modern gatstropub and bistro fare, an in-house small batch brewery producing expertly crafted beers, a full bar featuring an extensive whiskey selection, regular live entertainment and sports viewing.97 E 2nd Avenue | 604.709.8623steeltoad.ca

FOUNDED 2014TASTING ROOM YesGROWLER FILLS NoBEST-SELLING BEER West Coast IPA & Saison Sauvignon

6. STRANGE FELLOWS BREWING Located in the heart of East Vancouver at 1345 Clark Drive, Strange Fellows is a craft brewery with an attached tasting room where West Coast craftsmanship is inspired by traditions of the Old World and the unique. The beers go beyond the ordinary and celebrate that which is strange. 1345 Clark Drive | 604.215.0092strangefellowsbrewing.com

POWELL

CRAFT BREWERY

STREET

1 3

5

6

4

2

Created by the Vancouver advertising department in partnership with our local brewery partners.

HopHoodsJUN15_sc.indd 78 15-05-01 2:19 PM

creo

SPONSORED REPORT

RICHMONDA quiet corner of the local brew map is joining the buzz, with more craft brewers eyeing the scenic Fraser banks to set up shop in the coming year

8. BIG RIVER BREWING COMPANYSituated on the banks of the Fraser River, this is one of B.C.’s original craft breweries. Brewmaster Bill Herdman is creating outstanding craft beer that captures the spirit of our rich heritage. Crisp, clear, strong and bold, Bill’s range of beers will please even the most discerning craft beer enthusiasts. 14200 Entertainment Boulevard604.271.2739

FOUNDED 1997TASTING ROOM YesGROWLER FILLS YesBEST-SELLING BEER Red Bretty IPA

VICTORIAOur idyllic capital is home of B.C.’s first brewpub and has set the tone of craft brewing in B.C. for more than a century

9. HOYNE BREWING COMPANYSince opening its doors in December 2011, Hoyne Brewing Company strives to brew the finest craft beer with uncompromising quality and consistency batch after batch. The brewery enjoys making beer that is interesting, flavourful, and enjoyable at every level. Available on Vancouver Island, in Vancouver and outlying areas. Check out their website to find their beer and growler station.2740 Bridge Street | 250.590.5758hoynebrewing.ca

FOUNDED 2011TASTING ROOM NoGROWLER FILLS YesBEST-SELLING BEER Pilsner and Dark Matter

FOUNDED 2014TASTING ROOM YesGROWLER FILLS YesBEST-SELLING BEER Talisman West Coast Pale Ale - 3.8% abv

NORTH VANCOUVERThe birthplace of modern craft brewing in the province (Horseshoe Bay Brewery, 1982) is quickly approaching craft brewery numbers in the double digits

7. BRIDGE BREWING COMPANYSince it opened in 2012, beer lovers in B.C. have discovered Bridge’s great tasting, award-winning craft beer. Bridge has recently expanded to a larger brewery still located on the North Shore. Come visit the brewery tasting room, or enjoy Bridge beer at your favourite restaurant or liquor store.1448 Charlotte Road | 604.770.2739bridgebrewing.com

FOUNDED 2012TASTING ROOM YesGROWLER FILLS YesBEST-SELLING BEER North Shore Pale Ale and Wunderbar Kolsch

Powell St

E Hastings St

E Hastings St

E Hastings St

E Cordova St

Powell St

E Pender St

Keefer St

Prior St

Canada Place

Port of Vancouver

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lvd

Dunsmuir St

Water St

W Waterfront Rd

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rd S

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W Georgia St

Adanac St

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Franklin StPandora St

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Oxford St

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Charlotte Rd

Front St

Columbia St

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Hunter St

Bond St

Rupert St

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Jutland Rd

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Summerroad Trip

Washington

SEATTLEPLAY Have you always wanted to be a first-person player in your favourite

video game? Since you can’t hop through your TV screen, hop across the border to check out the Indie Game Revolution at Seattle’s EMP Museum. The industry’s independent influencers—from coders to critics—share their stories as 20 virtual worlds bring your dreams to life. EAT Don’t worry if West Coast rain has chased you indoors for a full day; EMP’s on-site pop kitchen + bar adds an array of locally sourced foods and seasonal micro-brews to the museum’s list of worthwhile exhibits. Even if the sun is shining it’s worth staying inside to try out these local plates. SEE Next stop: Naboo—or at least the Rebel, Jedi, Princess, Queen: Star Wars and the Power of Costume gallery, where you can browse the six-part series’ most iconic costumes and get amped for the final trilogy coming this winter. If you still haven’t gotten your sci-fi fill, we suggest a final stop at Infinite Worlds of Science Fiction: EMP’s large-scale collage of artefacts from all your favourite extra-terrestrial sagas.

Photos by Brady HarveyCreated by the Vancouver advertising department in partnership with Washington State destinations.

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there’s something about summer that makes us want to get behind the wheel and away for the weekend. With these great sights, good eats and cozy hotels awaiting in seattle, tulalip, Bellingham and Lynnwood, your next Washington road trip will be the stuff summer memories are made of.

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MY GAME IS FOUR-DIAMOND SHOPPING, LUXURY & EXCITEMENT.

TulalipJUN15FP_lt.indd 1 2015-04-30 12:41 PM

sponsored report

Created by the Vancouver advertising department in partnership with Washington State destinations.

TULALIPSTAY You may have imagined your next summer getaway involving

hours on the open roads, but Washington’s Tulalip Resort Casino offers a far more thrilling fast lane just an hour’s drive from the border, so why go any further? Their Summer Fun accommodation package makes that question harder, and your decision even easier. Kick start your weekend—and Happy Hour—with a complimentary glass of manager’s wine, beer, or any non-alcoholic beverage at the Destination Lounge or Draft Sports Bar & Grill while you learn more about what the weekend has in store. For starters: full access to the Oasis swimming pool and casino floor, plus a $25 gas card and $25 dining credit for each registered adult guest. And you haven’t even started winning yet… PLAY Speaking of which, with slots, table games, poker and bingo, your weekend itinerary is filling up

fast. You’d best get right to gaming, especially since Tulalip has the best cash-back of any Seattle casino, paying out over $5 million

in jackpots every month. SEE The Tulalip Amphitheatre brags about not having a bad seat in the house, and

based on their summer concert lineup we’d say not a bad show either. The fun starts July 3 as Boz Scaggs

& Aaron Neville ring in Independence Day weekend, and continues all season with a little something for everyone, including:• Hank Williams, Jr.: July 8• Boyz II Men & Brian McKnight: August 6• The Band Perry: August 15• Huey Lewis and the News: August 28• Sammy Hagar and The Circle: September 3EAT With so many great options, it’s tough to know where to start. We suggest some local Pacific Northwest flavours at Blackfish. In the morning, cure your caffeine craving (and

whatever else might need a remedy) at Killer Coffee. An afternoon snack break calls for a

takeaway sandwich from The Carvery before you settle in for an evening of fine dining with

the upscale menu at Tulalip Bay. That leaves the toughest call of the weekend: a final meal at either

Journeys East, Cedar Café or Eagles Buffet before heading home. We’ll put our money on you extending your

stay to try all three.

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BELLINGHAM SEE If you’re keen to cross the line for the popular Bellingham

Festival of Music, you’d better start planning soon. The annual event, which runs July 3–19, is your chance to hear some of the nation’s most celebrated symphonic musicians and rising stars right in the road trip-worthy Pacific Northwest. BUY Time it just right and tack one of the local Independence Day Celebrations on to your itinerary. Try Blaine’s

charming Old Fashioned 4th of July, where you can stock up on food and crafts from local vendors

while you peruse the classic car show and catch the midday parade. STAY Spend the

night (or maybe two) at the Semiahmoo Resort in Blaine, and find the best

vantage point for the evening’s Drayton Harbour fireworks. Or check in to Bellingham’s Hotel Bellwether nice and early to enjoy the Haggen Family 4th of July festivities in Zuanich Point Park before watching the local fireworks from your balcony. Both waterfront hotels claim convenient access to the

Whatcom region’s best restaurants, stunning marinas and reputed trails

so you can squeeze in some walking, biking, wildlife watching—all the stuff we

love most about Washington.

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800.487.2032

bellingham.org

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LYNNWOODSEE Start your long

weekend early with Shakespeare in the Park at Lynnwood’s newly renovated Lynndale Amphitheater. These free doses of outdoor culture that run Wednesday and Thursday evenings through July will leave you with one question: to return home on Monday, or not to return home on Monday? BUY Stew it over until the weekend and check out a free tasting at the Root Beer Store. The first Saturday of the month is your chance to try their 100+ brands. Meanwhile, make your way to the Savory Spice Shop at Alderwood Mall, where samples and small quantities help keep your experimenting cost-friendly.

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EXPERIENCE THE POWER OF POP CULTUREHands-on experiences, iconic artifact

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Lynnwood/Seattle North Just 15 miles north of Seattle and moments from beaches, mountains and wine tasting. Home to the region’s upscale retail center Alderwood and historic Heritage Park. 1000+ hotel rooms priced 40% below Downtown. Lynnwood the perfect staring point for your Northwest adventure.

www.LynnwoodTourism.com425-670-5040



Caption

P E R S O N A L S H O P P E R M O D E L C I T I Z E N S W E A T E Q U I T Y F I E L D T R I P

The Butler Did It

�residential density’s all well and good—right

up until the moment you’re face to face with that micro loft’s closet or shiny new condo’s pint-sized locker. Barring a monastic approach to living, what’s to be done with Novem-ber’s rain boots, January’s ski suit, and that pile of last sea-son’s chunky sweaters?

One fi x comes from timely new self-storage butlers like DBox Storage Solutions and Alluster, valet services that deliver boxes to your door, retrieve them once packed, then safeguard them (from $5 a month) until clothes are pressed into service again. An unexpected cold snap? Log on to an image database cataloguing your belongings and schedule delivery of the bin containing those cozy cardigans.

T H E“It’s loud with oompa music, it can be hard to fl ag down a server, and the beer comes by the litre. But it’s a manda-tory introduction to the city’s drinking culture” PG. 94

The best shops, fashion, beauty, design, travel & fi tness

SWEATER WARS After a trip to Hong Kong, where valet storage is the norm, Patrick McLaren and Jeff Cheng launched Vancouver’s DBox Storage Solutions in February. Dboxstorage.com

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T H E G OO DS B e s t B u y s

P E R S O N A L S H O P P E R

With June seeing double the precipitation days of July, Pajar’s Wave rainboots ($140) are right in step. Pajar.com

V A N C O U V E R M A G A Z I N E | J U N E 2 O 1 5

in step. Pajar.com

June, Oh!Until summer actually arrives, a primer on how to transitionby amanda ross

The iconic circa-1972 Trefoil logo lives on in Topshop’s new seven-piece Adidas Originals capsule collection (from $58). A simple monochromatic palette with hints of red lends street style to heritage classics. Thebay.com/topshop

A Chanel staple gets reimag-ined in these Tweed Collection sunglasses (price on request), with the classic woven pattern re-created by injecting pigments into acetate plates that are then laminated, cut, and sculpted into shape. Chanel Boutique, 737 Dunsmuir St., 604-682-0522. Chanel.ca

Helly Hansen’s W Lyness coat ($170) o� ers a modern waterproof-and-wind-proof take on the classic fi sherman’s jacket. Mountain Equipment Co-op, 130 W. Broadway, 872-7858. Mec.ca

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THROW IN THE TOWEL

Having created wallpaper forAnthropologie, bedding for Land of Nod, and stationery for Trader

Joe’s, Banquet Atelier & Workshop launches a locally produced textile

line with pieces like the Hot Lips and Grey Palmistry Hands linen tea towels

($24). Walrus, 3408 Cambie St., 604-874-9770.

Shop.walrushome.com

***THIS TRIO OF MINI VEGAN SHAMPOO,

CONDITIONER, AND HAIR ELIXIR BY MARULAGOLD USES ALL-NATURAL PLANT OILS AND AROMAS

($16, marulagold.com)

Hipsters rejoice: low-tech cool goes ultra upscale with the Urania, an acoustic ampli� er ($259)—in hand-blown grey glass by 200-year-old Danish design fi rm Holmegaard—that per-fectly cradles your iPhone sans electricity or batteries. Provide, 529 Beatty St., 604-632-0095. Provide-home.com

Gastown’s Truvelle, a handcrafted, made-to-order modern bridal house, teamed designer Gaby Bayona with local Olivia Headpieces to create the Maker Collabora-tion’s Allee headband ($375), a perfectly pretty accessory for brides or this spring’s garden-party set. By appointment. 607-55 Water St., 604-622-1151. Truvelle.com

TruMarine’s collagen powder ($79.95), locally produced from fi sh scales, stimulates bone, joint, and skin cell regenera-tion with natural peptides—no needle required. Kiss and Make-up, 1760 Lonsdale Ave., North Vancouver, 604-922-6292. Kissandmakeupstore.com

Nine West’s new Around the Clock clutch ($85) works the board-room and the cocktail circuit in one fell (fringed) swoop. 650 W. 41st Ave., 604-261-4222. Ninewest.ca

August Uncommon Tea aims high with its fl avour-centric approach to tea: the spring/summer 2015 collection (from $36) includes A Field in Innsbruck, evoking a fragrant walk through an alpine wilderness; and Midnight in the Garden, a white tea harvested only under a full moon in China. Litchfi eld, 38 Water St., 604-428-5880. Litchfi eldtheshop.com

THIS TRIO OF MINI VEGAN SHAMPOO,CONDITIONER, AND HAIR ELIXIR BY MARULAGOLD

USES ALL-NATURAL PLANT OILS AND AROMAS($16, marulagold.com)

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T H E G OO DS P e r s o n a l S t y l e

M O D E L C I T I Z E N

�somehow, in addition to working as director of fi ve Thai

House eateries, partnering in a local modelling agency, and playing in two hockey leagues, Desmond Chen still has time to produce a reality web series. When he’s not running around the restaurant (where he’s been plying the family trade since the age of 13) or his other ventures, he takes a casual day, “sporting a pair of sweatpants layered up with a blazer and Nike Flyknits.”

DESMOND CHENTHAI HOUSE RESTAURANTS

What’s the most beautiful piece in your closet? The most treasured piece would have to be my Dolce & Gabbana tailored black suit with subtle hints of metallic thread.

Name one item in your closet you couldn’t throw away. My Alexander Wang leather jacket.

Favourite brand and style of jeans?DSquared2 distressed Cool Guy jeans.

Favourite piece of clothing? A navy blue cotton sports coat with elastane that can be dressed up with slacks or casu-ally with jeans, cargos, or even sweats.

What’s on your nightstand? An alarm clock and a Chinese Zodiac ornament for good feng shui.

Favourite shave cream and razor? I don’t grow much facial hair; I use an electric razor. VM

Catch the full interview with Chen at Vanmag.com

T H E

G OO DS P e r s o n a l S t y l e

M O D E L C I T I Z E N

Cultivated by a tiny, organic cooperative on Corsica, the rare cedrat fruit is harvested for L’Occitane’s new fragrance ($56) and skin-care collection (from $20). Woody citrus extract boosts the energy reserves of skin cells. 1000 Robson St., 604-681-4408. Loccitane.ca

Beautyblender’s bling.ring kit ($36) features a pretty, sparkly ring that serves as a drying stand for its cult-fave egg-shaped makeup sponge. Sephora, 701 W. Georgia St., 778-331-3942. Sephora.ca

PersonalShopper.FINAL_N.indd 88 15-04-30 1:49 PM


O P E N I N G SO P E N IN G S

Charals101 Robson St., Charals.com

The Ecco you may remember is likely better appreciated by your grandmother, since comfort and style generally don’t make bedfellows. But the circa-1963 Danish brand’s been all about reinventing itself of late. Witness its newest Robson out-post, kitted out in stainless steel and pale slate stone, where it offers up its latest line of simple yet luxe leather Scandinavian shoes.

Ecco1006 Robson St., Eccocanada.com

After 28 years, Charals opens its second location, serving up luxury leather goods, accessories, and—pen-manship being the new luxury—exclu-sive writing instruments. Inside the new shop sits western North Amer-ica’s fi rst Graf von Faber-Castell’s Writing Boutique, where rare pieces like the Pen of the Year 2015 (inspired by the New Palace of Potsdam, Ger-many) are on offer.

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sponsored report

Retirement living does not need to compromise your independence. At Crofton Manor by Revera, residents

enjoy a rich quality of life enhanced with the freedom to choose new experiences and social opportunities.

Situated on six acres of lush green space in the Kerrisdale community, Crofton Manor counts on their more than 45 years of experience to provide worry-free retirement living that prioritizes the independence of their residents. With 187 suites, 100 of which are designated for independent living, seniors will find a community that adapts to their unique preferences.

“At Crofton Manor we are offering seniors choice. There are numerous choices to make every single day,” says Shawn Ouellette, Crofton Manor’s executive director. Residents can keep their vehicle and drive as they wish, or take advantage of the complimentary luxury car service. They can tend to a vegetable garden in front of their suite or let Crofton’s staff take care of it for them. All independent living suites have a

kitchenette where residents can prepare their own food, or they can simply join friends in the dining room for a gourmet, nutritionally sound meal

Crofton Manor knows that downsizing into retirement living is a big change, and they make the transition as smooth as possible. Potential residents often tour the facility several times, sampling the food, enjoying the live entertainment, and discussing any concerns with a designated consultant. They can even stay in a suite for a short trial period before they commit long-term, and family members are welcome to stay in the available guest suites to help new residents settle into their space.

A rich social life is one of the most cherished benefits of this retirement community. “This is their new family. They can share all of these stories with their peers and experience new things,” says Ouellette. “A lot of residents say that they should have done this years ago.” Instead of taking away a senior’s independence, Crofton Manor offers the chance to create new memories, make new friends, and gain a new lease on life.

Crofton Manor: A retirement Community For Independent seniors

Independent Living

Created by the Vancouver advertising department in partnership with Revera Retirement Living.

IndependentLivingJUN15_sc.indd 90 15-05-01 9:55 AM

Complimentary lunch

Complimentary dinner

Working together to overcome ageism. Visit AgeIsMore.com

Choice – it’s what living at a Reveraretirement community is all about.

That’s why, Revera – Crofton Manor would like

to invite you and a guest of your choice for a

complimentary lunch or dinner and tour. Take

this opportunity to learn more about our daily live

entertainment, variety of recreation programs, our

complimentary car service and speak with residents

about what it’s like to live at Crofton Manor. See why

they tell us they “should have done this years ago.”

Crofton Manor2803 West 41st AveVancouver

604-263-0921

reveraliving.com

ReveraJUN15FP_lt.indd 1 2015-04-29 12:28 PM


T H E G OO DS W o r k o u t P l a n s

S W E AT E Q U I T Y

On the BallStriker Christine Sinclair prepares for the big show

�At this month’s FIFA Women’s World Cup, all hopes are

pinned on Burnaby native Christine Sinclair, 31, to lead our national soc-cer team to victory. A powerhouse striker and 14-year veteran of Team Canada, she has the ability to consis-tently drive the ball into the back of the net. (She holds a six-goal record from the 2012 Olympics.) Her clock-work regularity sets her apart from all other female players—and has cemented her role as a dangerous asset on any pitch.

It’s a pitch she rarely leaves. Although her day job—playing for Portland Thorns FC in the new USA National Women’s soccer league—is in post-season, she still trains on-fi eld fi ve to six times a week and spends four or fi ve days a week at the gym. “This is our o� -season!” she says. With the women’s national team ranking eighth in the world, “There’s no better place to play soc-cer than Canada!”—Ginger Jefferies

W H E R E T O G O

BRING ADEFIBRILLATORVancouver is home to several competi-tive leagues for both men and women, ranging from Pre-mier to Division 3. Regular season runs September to March. Consult the Vancouver Men & Women’s Metro Soccer League (from $40 for 25 weeks) to inquire about joining a roster. Mwsl.com, Bcsoccer.net, Vmslsoccer.com

BRING GRANDMACheck out your local recreation centre; classes ($10 to $66) can be coed or women-only, and are offered at all levels. Vancouver.ca

BRING FRIENDS Urban Rec teams (from $100 for eight weeks) are a great way to meet up. Games are indoors, with four or fi ve players per team. Urbanrec.ca

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Stefan Sagmeister: The Happy Show is organized by the Institute of Contemporary Art, University of Pennsylvania, curated by Claudia Gould. Stefan Sagmeister: The Happy Show has been supported by The Pew Center for Arts & Heritage. Additional support Stefan Sagmeister: The Happy Show is organized by the Institute of Contemporary Art, University of Pennsylvania, curated by Claudia Gould. Stefan Sagmeister: The Happy Show has been supported by The Pew Center for Arts & Heritage. Additional support

provided by The Chodorow Exhibition Initiative Fund; The Horace W. Goldsmith Foundation; The Dietrich Foundation, Inc.; The Overseers Board for the Institute of Contemporary Art; friends and members of ICA; and the University of Pennsylvania.provided by The Chodorow Exhibition Initiative Fund; The Horace W. Goldsmith Foundation; The Dietrich Foundation, Inc.; The Overseers Board for the Institute of Contemporary Art; friends and members of ICA; and the University of Pennsylvania.

MOVJUN15FP_lt.indd 1 2015-04-17 9:59 AM

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Fly direct with Luft hansa;

nonstops from Vancouver run

mid-May through mid-October.

Lufthansa.com

The München Palace is a family-run boutique hotel

(74 rooms, from €200) with obses-sive service and a nice location just across the river

from old town and the gallery district. Muenchenpalace.de

To comprehend a millennium of

brewing history, visit the charm-

ingly offbeat Beer and Oktoberfest

Museum housed in a downtown town-home built in 1340. Bier-und-oktober-

festmuseum.de

F IE L D N O T E S

T H E G OO DS N e x t D e s t i n a t i o n s

F I E L D T R I P


�“beer is nutrition.” That’s Walter König, man-

aging director of the Bayerischer Brauer bund, the association of Bavarian brewers upholding purity laws that have dictated the ingre-dients and methods of German beer-making since 1516. As the Académie Française locks down the French language, the Rein-heitsgebot—the world’s oldest food regulation—holds the course for beer, o� cially considered a food here. Serious business, and König, who’s in Munich this afternoon meeting with hops producers, takes the job duly seriously—even if the boardroom table is littered with glasses and bottles, and the room’s mini-fridge is looking a little depleted. Of the 1,300 or so breweries in Germany, half hail from Bavaria, and his trusted members produce 20 million hecto litres a year—that’s 160 litres of beer for every man, woman,

(44 Ohlmüllerstrasse. Brauerei-im-eiswerk.de) in the city’s up-and-coming Au district.

Standing amidst beakers and siphons, Zuber explains that thanks to globalization there is some mod-est curiosity among the city’s young people to sample new styles of beer. Yet, it’s a marginal demand com-pared to the traditionals, which are supported by the twin behemoths of Germany’s export market and its domestic thirst. (Standard weekly procedure if you live in Munich: buy a few cases of 20 half-litre bottles of di� erent styles from the supermar-ket, drink them from late morn-ing through lunch—absolutely, people drink beer at their desks with lunch—and into the night.) As much as I love a hoppy Northwest Coast-style IPA, it’s hard to argue with the simple, classic appeal of Zuber’s Josephs Spezial, a malty, slightly smoky brown ale brewed in honour of Joseph Pschorr, one

and child in the state. Much is for export, of course, but not all. As I learn while exploring the holy birthplace of modern malt, hops, yeast, and water, beer is as central to Bavarian life as milk is to ours.

Like all things holy, especially when enshrined in ancient docu-ments written in spiky Germanic script, innovation is discouraged. Unlike in Vancouver, which is awash in experimentation, every-one I talk to in Munich rolls their eyes at the notion of “craft” beer. The more I sample (and I sample a lot), the more I’m beginning to think there may be some method to their madness.

To fi nd out how much wiggle room the Reinheitsgebot allows, I meet Martin Zuber, a respected local brewer with 28 years’ experi-ence who convinced his employer, Paulaner (a brewery established by friars in 1634), to open a micro-brand named Brauerei im Eiswerk

A Pilgrimage of Legendary ProportionsHistory is fi xed in tall glasses of amber (ale) in the Bavarian birthplace of beerby john burns

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GARDEN VARIETYLike much of down-town, the Chinese Tower (built 1790) was destroyed dur-ing Allied bombing and rebuilt in the 1950s. The second largest beer garden in town, it accom-modates 7,500

BREAKFAST OF CHAMPIONSThe Bavarian eye-opener: weisswurst (veal and pork sausage) served with pretzels and helles beer. Meat is sucked out of the casings; only the uninitiated use a knife and fork

MISCHIEF MANAGEDRegulars take no chances with family steins; personal lockers keep 424 mugs safe (owners must wash their own) at Hofbräuhaus

LEVEL UPReserve up to two bottles of Brauerei im Eiswerk’s Bour-bon Bock (€24.90 for 750ml) to pick up per visit

FROM THE ASHESOpened by royal decree, Hofbräu-haus, too, was fl attened in the war and its 900-seat upstairs festival hall entirely rebuilt

***Bavarian pride runs high, which means locals—

even hipsters—rock traditional lederhosen and dirndls without irony. Running into the thousands, hand-embroidered over deerskin or silk, the best are

once-in-a-lifetime investment pieces (Lodenfrey.com)

of the city’s founding brewmas-ters. We drink our way through his whole small artisanal list—a creamy, fruity Comet Ale; a bright and citric Mandarin Weizenbock—while he shows me the technology (a 135-year-old river-driven turbine can still connect to the stream outside) and explains distribution: the savvy can reserve bottles online to pick up every second week, when a tour and an evening of tastings

might get thrown in for free.Aside from Paulaner, the city

has fi ve other breweries—by law, only they can supply Oktoberfest, the World Cup-meets-South by Southwest of the drinking calen-dar, with over six million visitors annually. (If you like Mardi Gras-level mayhem, come then; other-wise, the city is open the other 11 months too.) Everyone has their favourite of the Munich Six, in part

because almost all restaurants in the city are contracted to one of them; look for the small sign usu-ally hanging by the entryway or, in some cases, to the establishment’s name. The massive (2,200 seats) Hofbräuhaus am Platzl (9 Platzl. Hofbraeuhaus.de), for instance—opened in 1592 in conjunction with the Hofbräu brewery—serves the traditional styles of helles (“light”), dunkel (“dark”), and weiss (“white,”

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aka wheat) beers alongside regional staples like pretzels, sausage salad, and the Brotzeit platter of cheeses (including weirdly delicious obatzda, a camembert spread), meats, onion rings, and bread. It’s loud with guests and oompah music, it can be hard to flag down a server, you do not want to sit at a reserved table (Germans appreciate compliance to signs), and the beer, though only five percent alcohol here as everywhere, comes by the litre. But it’s a mandatory introduc-tion to the city’s drinking culture and a surprisingly authentic one: what might in other cities be a tourist trap is here a super-sized local. Four hundred regulars even pay an annual fee of €200 for a key to a personal stein locker.

Die Goldene Bar (1 Prinzregentenstrasse. Goldenebar.de) is one of the few bars in the city not tied to a brewery. Here, in

an overscale room with gold-leaf murals, a 1920s chandelier, and attendant hipster staff, you can order a Drunk Sailor IPA or Munich Summer ale from iconoclast Crew Republic. Founders Timm Schnigula and Mario Hanel were inspired by the American and Australian craft scenes to start their own brewery in 2011; they may be Bavaria’s only craft brewers, and though nobody I met rated their beers that highly (I found them refreshingly diverse after a week of helles, but also sweet and a bit wonky in their balance), everyone is keeping an eye on their quixotic progress. I make the pil-grimage out to their impressive new suburban facilities, and Schnigula (a former management consultant without formal brewing training) is frank in saying their dream is some-day to occupy an actual niche. “We’re not even there yet.” It’s a problem, he admits, that his competitors

T h e G OO DS n e x t D e s t i n a t i o n s

f i e l d t r i p

big gulpPaulaner is one of six breweries licensed to fuel Ok-toberfest, running this year Sept. 19 to Oct. 4. In 2014, 6.4 million visitors drank 6.3 million litres of beer

flights of fancyLocated in the Haus der Kunst gallery, the Goldene Bar marches to a different beat: the Hopped Boulevard-ier adds Simcoe IPA and galaxy hops to the bourbon original

urban oasisPreviously a hunting estate, the 417-hectare Englischer Garten has something for everyone: meadows, 78 ki-lometres of paths, over 100 bridges, nude sunbath-ing, restaurants, and (natürlich) beer gardens

brew such excellent product. Munich is about more than beer,

of course. Intensely walkable, its compact downtown is bounded to the south by the Isar River, which describes an arc of cobblestone streets, intriguing courtyards, and public gardens. To the northeast, I find the city’s largest green space, the enchanting Englischer Garten (Muenchen.de), 417 hectares of managed forest and fields just off the downtown core and well suited to walking off some of my late pur-suits. There are paths throughout, the kitschy Chinese Tower beer garden if you’re still thirsty, and—why not?—wetsuited surfers riding the continent’s smallest break: a 12-metre-wide standing wave they cut across in endless figure-8s. In warm months, if it’s your inclina-tion, three sections of the park are clothing-optional. Beer guts are graciously overlooked. VM

*** Hofbräuhaus am platzl is just one stop on Hitler’s Munich,

a brisk three-hour walking tour with excellent english commentary, run daily. the same company also offers a

history-of-beer walking tour that hits the same hall, among several well-lubricated stops (Munichwalktours.de)

How many cherries in an

authentic Black forest cake?

Brush up on other German traditions and culture with a true/false quiz at Germany.travel

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PRESENTED BY

1 9 T H A N N U A L C A N A D I A N C A N C E R S O C I E T Y

Canadian Cancer Society BC and Yukon Division CEO Barbara Kaminsky and Daf odil Ball Gala

Committee Chairs Carly Monahan & Jennifer Traub would like to extend a sincere heartfelt thank you

to our dedicated and generous sponsors, donors, volunteers and guests.

Your support of the Daf odil Ball helps the Canadian Cancer Society fund the most promising

childhood cancer research, sustain support programs for children and adults living with cancer and

lead prevention programs dedicated to stopping cancer before it starts.

THANK YOU

LEADERS

VISIONARIES

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GALA COMMITTEE CHAIRS GALA COMMITTEE

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Ron Sombilon Gallery | Unico Print Media | Upright Décor

Carly Monahan | Jennifer Traub

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M A L C O L M PA R R Y

S N A P C H AT T E R

A b o u t To w n

B A C K PA G E

H E A LT H

S P O R T S

P HIL A N T HR OP Y

Mia, Marilyn Diligenti-Smith

Ashleigh McIvor, Jay DeMerit

Wally Buono, Moray KeithDennis Skulsky, David Braley

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Jill Lyall, Christie KingKristy Brinkley, Janelle Washington

—Deepak Chopra at a Lift the Children benefi t“Once in a while, ask yourself: ‘Am I aware of addictions to wealth, power, and security?’ ”

LOVE HER GALAApr. 22 Ovarian Cancer Canada was happy to see oncologist Dianne Miller honoured while a fashion show by Marilyn Diligenti-Smith and Virginia Grau and a set by comic Jessica Holmes helped raise a reported $200,000 for research and treatment

ORANGE HELMET AWARDS Apr. 15 With the BC Lions, which he bought in 1997, due to have new owners next year, David Braley joined present and past team members, coaching sta� , executives, supporters, and fans at an event recognizing the accomplishments of and generating funds for amateur football in B.C.

LIFT THE CHILDREN GALA Apr. 23 Former Surrey mayor Dianne Watts and others heard Deepak Chopra speak at an event in which Lift the Children Dalai Lama Humanitarian Award recipient John Volken raised funds for the organization’s international charitable e� orts, including 72 orphanages in Kenya, Liberia, Mozambique, and Uganda


Dianne Watts, Deepak Chopra

Sara Burke, Stevi Ellis, Emily Marshall, Marc Riese

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vancouver magazine june 2015

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