Okanagan/Kelowna November 8
B.C.  Wine Museum
Wine tasting with appetizers
Tickets: Mosaic Books 250-763-4418 or the Museum
Info: http://bit.ly/OkanaganEvent

Vancouver November 21
Fairmont Pacific Rim Hotel
Tasting of a number of wine and cheese pairings
Tickets: http://tktwb.tw/VanWine
Info: http://bit.ly/VanPacRim

Named the World’s Best Drink Writer at the World food Media Awards, the Canadian journalist and sommelier Natalie is just back from a whirlwind trip to uncover the world’s best bargain wines and share them with you.

She’ll also share stories about fascinating winemakers and gorgeous, remote vineyards with her quirky humour and insider smarts that made her first book, Red, White and Drunk All Over, the only wine book ever to get on the national bestseller list. The Globe & Mail also named it one of the best books of the year.

Space is limited for these exclusive BC events. Reserve your tickets now. Your ticket price includes a personally signed copy of Natalie’s new book, Unquenchable: A Tipsy Quest for the World’s Best Bargain Wine plus a wine tasting. Following the sessions, you can purchase additional copies of the book as holiday gifts and Natalie will sign them. Natalie’s tour will include 14 cities across Canada: http://bit.ly/Unquenchable

For more information about the book and an amusing video trailer about it, please visit www.nataliemaclean.com/book

I personally believe that writing for the web isn’t an exact science, nor is it a fine art. It does take effort to do it well. Most business owners don’t have the time or the interest to create engaging, grammatically sound website copy. That’s where I come in.

White Knight Painting’s new website is a great example of how a solid online presence can benefit a small or medium-sized business. White Knight Painting is one of Victoria’s largest, most established painting companies and they were looking for a website that reflected these characteristics. Silver Barrel Solutions took care of the design and development for White Knight Painting’s new online home and I wrote the copy for the site.

I’m proud to show off the finished product and I know that White Knight Painting is, too. Since the site was launched in November, White Knight Painting has maintained stellar search engine rankings. Silver Barrel also developed a blog which I update every two weeks on behalf of the company. Like the website, White Knight Painting’s blog has shown impressive headway on search engines (in a highly competitive industry), and will only improve with quality, consistent blog posts. Most importantly, providing valuable information via blog posts is a great way for White Knight Painting to interact with and grow their client base online.

Check out the brand new White Knight Painting website at WhiteKnightPainting.com.

This year, the Canadian Naval Centennial was especially important for the Naden Band: they toured the country in support of the celebration with the intent of bringing the navy to Canadians. But the year isn’t over yet, and there are still opportunities to see the Naden Band play in Victoria and Vancouver.

Formed during the Second World War, just a few decades after the Canadian Navy came into existence, the band was a way to boost civilian and military morale. They held dances, played in concerts, on the radio and in parades. They also helped raise money for the war effort by holding War Bond Drives in Western Canada.

The Naden Band’s role as navy ambassadors in Canada and abroad continued as the decades passed. In 1991, the band travelled to Vladivostok, Russia and officially became the country’s first foreign visitor after the Cold War. Petty Officer (second class) Edith Eaton, who plays clarinet for the Naden Band, looks back on this trip as one of her most significant performances.

“We can go into a place where we don’t speak the same language,” she says. “I had this experience when [the Naden Band] was in Russia. The music was the common language. It broke the ice.”

In 1994, the band was one of five military bands cut from the federal budget. Reinstated three years later, its role in the Canadian Navy is just as important today as it was when it was formed.

Within the concert band, the Naden Band has several smaller ensembles made up of band personnel, such as a jazz quintet, a parade band, and “Salty Soaks,” an eight-piece Dixieland ensemble. The ensembles perform for a wide variety of occasions including sporting events, fundraisers and cocktail parties.

While the official mission of the Naden Band is to provide support for the Canadian Forces, members of the Naden Band agree their primary goal as musicians is to bridge the gap between military personnel and civilians. Through this form, they’re able to bring the Navy to the citizens.

“We are goodwill ambassadors,” she says.

The Naden Band’s secondary goal is also to remind civilians that there are plenty of incredible jobs in the navy. Edith has played with the Naden band in Victoria since 1989. She played clarinet in high school, then attended the University of Ottawa and had the opportunity to play with the Ceremonial Guard. Edith moved on to New Brunswick and played with the Stadacona Band of Maritime Forces Atlantic, and then to Victoria, where she now resides.

“I feel very lucky to play my clarinet every day,” says Edith.

Each member’s primary job is rehearsal and performances, but they also have secondary duties that keep them busy in their role as navy ambassadors. Edith, for example, was also the Naden Band’s project manager for the navy’s Centennial Road Show, which took place from May through October of this year. Ticket sales from each performance were donated to regional charities. As project manager, Edith identified cities for the band to visit, booked venues and contacted potential sponsors.

Ultimately, the road show was a success and the band played several sold out concerts. The band’s performance in Edmonton at the Winspear Centre on Friday, July 23rd was especially moving for Edith because at least two-thirds of the audience wore red to the concert.

“It’s wonderful to be a part of that sort of thing, and feel the bond that a city can have when they unite in a common goal,” says Edith.

This Christmas, the Naden Band will unite with the Salvation Army in another common goal, the annual Christmas Toy Drive.

Petty officer (first class) Michael Broadley, the Naden Band’s lead trumpet player, has been involved with the band for over 33 years. He also spent time playing in Calgary and at Royal Roads. As a senior member of the band, Michael enjoys meeting new musicians and revels in their excitement about their new career.

“I enjoy mentoring them and passing on my experience,” he says.

One of Michael’s favourite memories as a member of the Naden Band occurred in 2002 when Queen Elizabeth II dropped the ceremonial first puck at a Vancouver Canucks game. As a member of the Naden Band, Michael was proud to play amongst the royal trumpets that introduced the ceremony. Michael stood next to Wayne Gretzky and the British monarch on the red carpet while she dropped the puck. This was her first attendance at a hockey game in 51 years and part of a 12-day tour across Canada that celebrated the 50th anniversary of her rule.

Michael played in the first Salvation Army Toy Drive more than 30 years ago, which didn’t have the same turnout that it has today. As word spread, the Salvation Army Toy Drive grew and the band extended the run from one night to three, and added a show in Vancouver. The band also plays a closed matinee in Victoria for school children.

“It’s wonderful because the kids enjoy it so much,” says Edith.

As someone who has been involved in the Salvation Army Toy Drive since the beginning, Michael believes strongly in how important the concert is to so many families.

“We all remember being children. To imagine being a child without gifts, going to school and listening to the other children talk about what they got for Christmas, it would be awful,” he says. “It’s imperative that we have this toy drive to help the needy families. The important thing to me is to light up a child’s face.”
Edith agrees. “It’s part of our Christmas tradition [in Victoria]. We’re so pleased to have the toys go and make Christmas a little bit brighter for those who need it.”

Giving back to the community is just one way that the Naden Band helps the navy connect with civilians. Like Edith, Michael feels lucky to spend his days playing music, knowing how important his role is as a navy ambassador.

“Being the face of the navy is our most important role, and so is the connectivity between the civilian and military world,” says Michael. “People can relate to music.

People can’t always understand ship manoeuvres. I think that as a musician in Canada, it’s one of the most rewarding jobs you can have. We don’t just play symphony, jazz or rock ‘n’ roll in the clubs. We cover all aspects of music.”

By Candice Schultz

Originally published in Senior Living Magazine, December 2010.

With a new year upon us, it’s common to look back while planning ahead. I can describe 2010 in a plethora of ways, but the adjectives ‘exciting’ and ‘promising’ leap to the top of the list. Last year was full of growth for Writing Victoria, and has left so much to look forward to in the new decade.

With that in mind, the first thing I want to publish in 2011 is a big THANK YOU to everyone I was fortunate enough to work with last year. I feel so lucky to write about such diverse topics while stretching my abilities with varying styles and tones. It has been an absolute pleasure.

Here’s wishing Writing Victoria’s friends all the best in 2011.

Candice Schultz

October was an exciting month for Writing Victoria, and included a project with Victoria’s newest cooking school and cook shop, Cook Culture. While they geared up to open in the Atrium building in Victoria, I was busy writing ads and website copy for them.

The ads would obviously serve as Cook Culture’s first impressions in the media, so I played with the idea of first dates as a metaphor for the store’s opening. The first ad appears on page 29 of the November issue of Western Living Magazine. I just received my subscription copy in the mail and Cook Culture’s 1/3 page spot is eye catching:

The second ad was written from the same thematic standpoint, playing with the idea of dating while educating readers about both sides of the business – the retail store and the cooking school. You can find this ad on page 9 of the November/December issue of EAT Magazine:

I also wrote the majority of copy for the Cook Culture website. Because the site is so dynamic and changes seasonally, it requires concise copy that will inform without overwhelming the web page. It can sometimes seem challenging to communicate a message in the fewest words possible. When done well, the result is powerful.

But don’t just read about the new Cook Culture site… Have a look for yourself at CookCulture.com.

Beans are one of the oldest cultivated plants on earth. A domesticated variety has been grown in Thailand since the early seventh millennium BC, and beans have been found in the ancient tombs of Egypt. Easy to grow and quite indestructible if dried and stored properly, beans have provided insurance against famine and an important source of protein and meat alternative throughout the history of agriculture.

Although beans are grown extensively for the ripened fruit inside their pods, eating the crisp, tender green pods is a summer treat. Here on Vancouver Island, pole beans such as the scarlet runner, are a tasty choice. As these fast-growing vines grow upwards, the pods mature at different rates so growers can continuously pick what’s perfectly ripe. The growing season for pole beans is about double that of a bush bean, which tends to produce all at once for a short amount of time.

One of the most common (of the less common) varieties, the scarlet runner bean, grows particularly well on Vancouver Island. Interestingly, some grow this legume for its beautiful blooms, which are edible and have a subtle bean flavour. The typically bright orange blooms make them an attractive addition to any garden. Scarlet runners are also great pollinators, attracting hummingbirds and other insects.

This long, broad and hearty bean must be picked and eaten when young and fresh. Otherwise, the texture of the pod becomes tough and fibrous and can be off-putting. Inside the pod, the beans are generally mottled purple and black. They can be prepared with or without the pod. However, keep in mind that scarlet runners should be cooked thoroughly before you chow down. They contain traces of a sugar-binding protein called lectin, which can be harmful if consumed in high amounts.

The purple peacock pole bean, similar to the scarlet runner in size and shape, is also an attractive addition to any garden or meal. Its deep purple pods turn green when cooked. This variety is less common among growers, because it cross-pollinates with other varieties, making the purple peacock a better choice for personal gardens. Scarlet runners are the purple peacock’s favourite cross-pollinating partner, resulting in beans that are mottled purple and green.

The royal burgundy variety, also vibrantly purple in colour, is a bush bean similar in size and shape to a green bean. Like the purple peacock, the royal burgundy’s pod magically turns green when cooked. Buttery and flavourful, look for these beans at the market when they are young and the pod is still soft.

French filet beans (haricot vert) also grow well locally. Available in either green or yellow, filet beans are thinner, more delicate than traditional green beans, and complement lighter dishes. They hold their shape nicely when cooked and are one of the tenderest varieties, making them generally preferred among chefs.

You’ll also find romano beans at farm stands and markets this summer. There are several varieties available and make a fantastic addition to Italian or Greek-inspired meals. These hearty, flat beans can be eaten whole or shelled.

When the supply of fresh beans runs out at the end of the season, look for orca beans, also known as calypso or yin yang beans. Orca beans are a heirloom variety whose black and white patches look remarkably like its namesake. The seeds are generally sold dried at the end of the season, allowing the orca bean to showcase its most visually attractive qualities without its green pod. When cooked, orca beans are creamy and delicious. They make a great addition to soups, or are tasty sautéed on their own.

Fresh local beans are available from late July through August, although greenhouse varieties can be found as early as the beginning of July. Like any other ingredient, eating locally and seasonally is the key to the best tasting meals. Imported beans tend to be tougher and more fibrous, lacking the freshness of a bean that was on the vine just hours ago.

This season, look for these market favourites while tender, juicy and just-picked. There are an overwhelming variety of beans available, grown just beyond (or within) your backyard and worth a try. Take a break from the traditional green bean and add a new type of bean to your repertoire.

Originally published in EAT Magazine, July/August 2010

Luckily, several options exist for those needing assistance with prescription or grocery delivery, transportation, paying bills or making decisions about housing. Whether one is operating on a limited budget or has mobility issues, there are local services available to meet each individual’s needs.

Grocery shopping can be one of the most difficult everyday tasks to complete for seniors who decide to age in place. Without a car or someone to help carry the bags into the home, this chore can seem gruelling or even impossible. Many grocery stores in Victoria offer home delivery options.

Customers can choose to shop at the store and have their groceries delivered later in the day, which may suit those who have easy transportation but are unable to lift heavy bags. Individuals can also shop online or by telephone and choose a convenient time for their groceries to be delivered: volunteers cruise the grocery aisles filling the order, it’s then packaged and delivered to the customer’s door. If a product the customer ordered is unavailable or questions arise, the volunteer will contact the individual directly. Most grocery stores do not require a minimum order and their delivery fee is often a flat rate, no matter the size of the order. Contact local grocery stores for specific requirements or guidelines.

Several businesses in Victoria also offer homemade, nutritious meals that are packaged and ready to heat. Others offer meal plans that can be tailored to specific dietary needs, at reasonable prices that include home delivery.

Most pharmacies also offer home delivery of prescriptions. Ask your local pharmacy about the services they offer and whether delivery is free or if they charge a small fee.

Seniors Serving Seniors is a Victoria-based information and referral resource. This not-for-profit, volunteer-run organization will celebrate its 30-year anniversary in 2011. Seniors Serving Seniors was created to support the well-being of an aging population by providing information, organizing events and representing the collective interests of their volunteers and members.

Over the years, Seniors Serving Seniors has compiled an extensive directory of services available to individuals, which is published in a directory every two years. It covers a wide variety of categories, including home help, counselling and transportation.

“I think the directory is a valuable tool because it’s a comprehensive, all-in-one book,” says Jane Sheaff, executive director of Seniors Serving Seniors. “It’s popular for people to search for services online, but I think having the directory is faster. We’ve already done the research for seniors to access it all in one spot. You’re often looking in a time of need and it can be frustrating [if it's not convenient].”

Jane notes that while there have been different services available for a long time, there is more variety now. Some services have appeared as a direct result of the needs created by an aging population, such as services to help pay bills or find suitable housing.

While generic delivery services have been available in the past, an increasing number of stores are taking delivery on themselves, rather than relying on outside courier services.

“Victoria is a really aware community,” says Jane. “There are a lot of people coming to the support of seniors in Victoria, and I think we can be proud of that.”

By Candice Schultz, originally published in Senior Living Magazine, August 2010

Crab apple trees, which actually belong to the rose family, are common in Canadian backyards and orchards. The trees are more often grown for ornamental purposes or as pollinizers in orchards. Less often, crab apple trees are grown for the fruit because their mouth-puckering isn’t exactly. That said, crab apples can be used in several tasty ways, whether it’s to liven a fruity dessert or accompany a summer meal.

Apples are generally classified based on their size. If its diameter exceeds two inches, it’s called an apple. Anything less than two inches in diameter is deemed a crab apple. There are several varieties of crab apple, but the bottom line is the same: crab apples contain a large amount of pectin which is why biting into an uncooked crab apple is nothing like a shiny Red Delicious.

The pectin in crab apples, however, can come in handy: the juice can be used to make a jelly that ranges in colour from light pink to red. The resulting jelly is spicy and robust, the perfect accompaniment to soft cheeses and breads.

Crab apples are also high in acid, which is likely why traditional crab apple recipes involve pickling, then serving alongside hearty meat dishes. Allspice, cinnamon and cloves are often used in the pickling mixture.

In Metchosin, Blue Haze Farm grows two varieties of crab apples, dolgo and hyslop. Dolgo crab apples are available earlier in the season and deep red in colour. Dolgo crab apples are slightly sweet but still possess the distinct tart flavour. Hyslop crab apples are slightly larger than the dolgo variety, and red and yellow in colour. They are available later in the season, around September.

According to the folks at Blue Haze, the resulting flavour of the jelly produced by each variety is similar. Blue Haze recommends calling or emailing ahead of time to ensure that they have the product available for you when you come to pick it up.

Oldfield Orchard and Bakery in Saanich also grows crab apples, which are available beginning in the middle of August until sold out.

If pickles and jellies don’t appeal to you in the middle of summer, enjoy local crab apples in Sea Cider’s Pomona, which is made from frozen crab apples and slowly fermented. The resulting cider is concentrated and sweet. According to Sea Cider, “Pomona is inspired by the Roman Goddess of Apples… a dessert-style cider with citrus and confectionary notes.”

Sea Cider’s Pomona placed silver at the prestigious 2010 Northwest Wine Summit, and Sea Cider was a awarded the bronze medal by EAT Magazine readers in EAT Magazine’s 1st Annual Exceptional Eats! Reader’s Choice Awards in the Favourite Beverage Company Category.

Whether using crab apples for in traditional recipes or in a completely new way, enjoy the tiny apples while they’re fresh and plentiful, from mid August through September.

By Candice Schultz, originally published at eatmagazine.ca

Commonly referred to as a vegetable, eggplant is actually a fruit. In fact, depending on the variety, eggplant is considered to be one of the world’s largest berries. To be specific, eggplant comes from the nightshade family, which also includes potatoes, tomatoes and peppers. This handsome fruit has evolved over time around the world to include a variety of colours and shapes, ranging from shades of purple, to green and even white. Eggplant may be long and thin, round, or oblong and bulbous like the glossy royal purple supermarket variety, called Black Beauty.

Working with eggplant requires special care, mostly because the raw product is bitter and spongy. Like any other ingredient, remember that fresh is best. This is due to the fact that its seeds contain compounds (nicotinoid alkaloids) that are actually related to tobacco, which explains the unpleasant flavour. Larger, older eggplants contain more seeds, which results in a flavour that’s increasingly off-putting. If working with an older eggplant, the unpleasant taste can be leeched out by sprinkling some salt on the raw flesh, letting it sit for an hour, then rinsing and patting dry. Older eggplants also tend to have tough skin and may benefit from peeling before use.

Once cooked, though, it’s as if eggplant’s white flesh caramelizes. It has a velvety texture and rich flavour. Eggplant both soaks up and accentuates whatever flavour it’s cooked with. It’s hearty yet delicate, making eggplant a great main ingredient in meatless dishes. Simply noting some of the dishes that eggplant is traditionally used in speaks to the versatility of the fruit. Whether it’s Greek moussaka, Middle Eastern baba ghanoush or French ratatouille, there’s no doubt that eggplant can take either a supporting or starring role in many different meals.

Look for eggplants that are smooth, firm and feel heavy for their size. While eggplant can be found year round in supermarkets, the best product is undoubtedly available in the summer and early fall when it’s freshest. Store whole, uncut eggplant in a plastic bag in the refrigerator for no more than a couple of days.

Several local farms are growing eggplant this year.  Dan’s Farm grows the traditional, dark purple Black Beauty variety, while Sun Trio Farm offers an oblong-shaped, purple and white variety. Also look for eggplant from the vendors at your favourite summer market.

Look for eggplant between now and October.

By Candice Schultz, originally published at eatmagazine.ca