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REASONS TO GET OUT AND EXPLORE
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Your Local Experts
CONTENTS
REASONS
THIS SUMMER, GET OUT AND EXPLORE THE ISLAND, STARTING WITH THESE GREAT PLACES TO EAT, PLAY OR JUST ENJOY THE VIEW.
By Joanne Sasvari
50
Life on Two Wheels
Make the most of “Biketoria.” Here’s what you need to know before heading out on the city’s paths and trails.
By Emily Bruser
58
The Collagen Connection
Everyone’s talking about it, but what is it really? We look into the protein that makes us look and feel younger and healthier. By YAM Staff
62
Herbal Essence
Baker, bartender or home chef: How to create an herb garden designed for your culinary tastes and needs.
By Carolyn Camilleri
10 EDITOR’S LETTER
Hitting the road and sharing the best of Vancouver Island.
13 HERE + NOW
Wistful for wisteria; your guide to May long weekend essentials; jewelry that’s not for the commitment phobic; the Y reopens downtown; beachy summer reads; caftans and health care at Menopalooza; a very Fernwood weekend. Plus: The YAM contest.
18 IN PERSON
Not just a bird nerd: Award-winning documentary filmmaker Ryan Wilkes finds movie magic in nature.
By David Lennam
22 LIFE AT HOME
Neighbours a bit too close? Here’s how to transform your backyard into a serene and private oasis. By Joanne Sasvari
44 STYLE WATCH
Make a summer splash with pool-ready swimwear and sunny accessories. Styled by Janine Metcalfe
67 FOOD + DRINK
We know: There’s nothing quite as satisfying as a really good sandwich. We’ve got the goods on everything from the city’s coolest sammy pop-up to making the most perfectly gooey grilled cheese. Plus: Old friends at Cafe Mexico, a new chef at The Courtney Room, a wingy fundraiser and the return of spot prawn season.
80 SCENE
Tom Hooper reunites The Grapes of Wrath to rock out at the Mac. Plus: Culture Calendar.
By David Lennam
82 PERSPECTIVE
Look closer. Artist Donna Anderson captures a West Coast mood. By Joanne Sasvari
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REVVING UP FOR ROAD TRIP SEASON
Maybe you can relate to my dilemma: I can’t decide if I want to tell the world all about this amazing place we live in, or if I want to keep the secret all to myself. Tough call, really. But since we’re among friends, I feel like we can share, right?
Mind you, given all the global recognition Vancouver Island is getting these days, it’s not that much of a secret any more. But the Island is still a pretty incredible place to explore, and right now, as spring slips into summer, is the best time of year to do it.
I love hopping in the car and heading out on the highway, whether it’s just up the peninsula to pick up some fresh produce or all the way to Tofino to dip my toes in the surf. I love cranking up the tunes and rolling down the window, going back to my favourite places and discovering brand-new ones. And I really, really love being cut off from email for a few blissful hours.
Road trips are the best trips. You’re on your own schedule, you can pack as much or as little as you like and you can change plans on a whim. Stay an extra night in “Ukee”? Why not? Take the old Island Highway instead of the new one? Sure! Pick up a pretty pot for the backyard or an antique chair for the living room while you’re on the road? Have at it!
This summer seems like a particularly good time to stay close to home. If there’s one positive aspect to all the geopolitical drama of the last couple of years, it’s that we’ve learned to appreciate what a magnificent place Canada is, especially our little corner of it.
I mean, seriously, look around you. This place is beautiful. It has lush gardens, charming communities, serene forests and endless beaches. It has stunning sunrises and even more beautiful sunsets. It also has great food and beer and wine, not to mention some of the world’s best whisky.
Most of all, it’s clean, it’s safe, it’s kind and, when things go wrong, people rally round to form hubs and collectives. Actually, they do that when things go right, too, because if anything, the Island is all about community.
Hmm. In that spirit, I guess it would be selfish not to share that with the rest of the world. So welcome to our issue celebrating everything we love about the Island we call home.
Ideas and opinions expressed in this publication do not necessarily reflect the views of Page One Publishing Inc. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents of any advertisement, and any and all representations or warranties made in such advertising are those of the advertiser and not the publisher. No part of this magazine may be reproduced, in all or part, in any form — printed or electronic — without the express permission of the publisher. The publisher cannot be held responsible for unsolicited manuscripts and photographs. Canadian Publications Mail Product Sales Agreement #41295544
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Dreaming of Wisteria
Among the loveliest of May’s bower of spring flowers is the wisteria, a woody twining vine fragrant with cascading pink, white or purple blooms. Wisterias climb by winding their stems around any available support and can grow up to 20 metres high and 10 metres wide; when in full bloom, they are spectacularly romantic. In Victoria, some of the most beautiful are the 100-plus-year-old wisterias in the historic Hatley Park grounds surrounding Royal Roads University. In this image captured by Victoria photographer Doug Clement, they add shade, perfume and stunning beauty to a loggia in the park’s Italian Garden.
Welcome summer with the gear that will get you out of doors this Victoria Day weekend and beyond.
May Long Essentials Your
A Comfy Chair We love the traditional style of a classic Adirondack chair, but don’t always love the graceless struggle it takes to get out of it. This upright style by C.R. Plastic Products solves all that, but still looks ready for your cottage, cabin, deck or dock. Plus it’s made from practically indestructible plastic lumber in a huge range of colours. Available at Wicker Land Patio. wickerlandpatiovictoria.com
A Cute Cushion Add a cheerful note to your outdoor space with the For Living Summer Series of colourful and reversible patio cushions featuring seashore- and olive-leaf-inspired designs. Available at Canadian Tire. canadiantire.ca
A Groovy Grill Gas, electric and propane grills may be more practical, but nothing is as deliciously fun as cooking over live fire. Weber is the long-time ruler in this realm, and their Master-Touch 22-inch charcoal grill is a gourmet update of the classic kettle. Available in gorgeous new colours like deep ocean blue, spring green or slate blue. weber.com/ca
A Cozy Throw The days may be warmer, but they’re not that warm — besides, chilly breezes blow through Victoria on even the hottest days. You need a throw, or maybe several, to toss over your shoulders when the sun goes down. We like these sustainably sourced, cheerfully patterned cotton ones from Vancouverbased The Coast Goods. thecoastgoods.ca
A Cool Cooler Hot weather demands cold beverages and no one knows that as well as Ontario’s Chilly Moose. They produce a wide range of designed-inCanada coolers, but we especially love the practicality of the 12-litre Harbour Bucket Cooler, with its virtually indestructible rotomoulded construction and easy-to-carry portability. Chilly Moose products are available at Buckerfield’s, Wicker Land Patio or online. chillymoose.ca
A Super Sipper Hosting friends for brunch or happy hour? The light turquoise Smörfisk glass carafe makes an elegant vessel for water, mimosas or just-picked wildflowers, while the Kallsinnig plastic wine glasses are durable, tough-to-break and a stylish addition to your table. ikea.com
PERMANENTLY TRENDY
Jewelry that’s here to stay and stay.
By Eva Rachert
Permanent jewelry is designed to be worn all the time, so you can wear your favourite bracelet without ever fiddling with the clasp. Essentially, a custom-fit length of chain is fused around your wrist, neck or ankle with a spot welder — a painless process that typically takes about two minutes, but symbolizes a lifetime of commitment.
While the trend went megaviral in 2023, Victoria-based Flux and Stone Jewelry has been offering the service since 2020. Founded by local jeweller Mieke Van Orden, Flux and Stone has a variety of water-safe permanent chains in gold fill — a durable alternative to gold plating — and sterling silver, alongside pendants and accessories. The lightweight chains are built to last through workouts and swimming, and can be worn through airport security.
Despite the name, permanent jewelry isn’t a “forever” commitment. The thinnest, most delicate chains last about a year, while thicker, paperclip-style chains often last upwards of five years. The chains can be cut with wire snippers or a sturdy pair of scissors, and if you’re removing your bracelet temporarily, you can keep the chain and have it rewelded.
With individual, pair and group appointments available, permanent jewelry can be a classed-up replacement for your old friendship bracelets or just an easy way to ensure you’ll never lose your jewelry again.
Flux and Stone offers permanent jewelry as a drop-in service and by appointment at both their downtown and Mayfair locations. fluxandstone.com
The Y Opens at the Bay Centre
There are new cardio machines, a springy floor in the fitness studio, a convenient child-minding area, free parking and even a view of the Fairmont Empress from the stair climber.
Yes, the bright new Downtown Y is finally open!
After 60 years in its Broughton Street location, the combined YMCA/YWCA moved out on March 12 and into the top floor of the Bay Centre, where they offer fitness equipment and classes. (They’re still working on access to a pool, gymnasium and racquet courts.)
In other words: No more excuses for missing your workout. vancouverislandy.com
SUMMER’S STORMIEST ROMANCE
Who hasn’t been tempted by a little summer romance? Well, this summer the one everyone will be talking about is Our Perfect Storm by Toronto’s Carley Fortune (Penguin Canada), which is getting attention as much for its wave-swept Tofino setting as the stormy romance at the heart of the story. Now those in search of a little coastal amour can meet the author right in Tofino on May 21, when the Wickaninnish Inn hosts An Afternoon with Carley Fortune. Guests will gather for an intimate Q&A with the author, along with sips, snacks and a personalized book signing. wickinn.com
Three More Great Reads ...
1 Canada’s best-known mystery novelist, Louise Penny, teams up with CBC journalist Mellissa Fung on The Last Mandarin (St. Martin’s Publishing Group), a fast-paced thriller where family and global politics collide. May 12.
2 In her first-ever sequel, Liane Moriarty follows up a decade after the traumatic events of Big Little Lies with Madeleine, Celeste, Jane and their now-teenage kids in Big Little Truths (Doubleday Canada). Bigger kids, bigger problems. August 25.
3
Bestselling Vancouverbased author Robyn Harding’s newest thriller, Strangers in the Villa (Grand Central Publishing), follows a couple to Spain where they try to repair their marriage. Things do not quite go to plan. Available now.
HOT, SWEATY AND SO OVER IT
With F-bombs and care plans, Menopaloooza is changing the menopause conversation.
There are — count ’em — 34 symptoms of menopause. Or maybe 64. Or over 100. Nobody really knows for sure because nobody has really done the research. That’s just why counsellor Bryn Meadows decided to partner with her friend, the OB/GYN Dr. Tracy Wayne, and “put on a Gen X menopause conference and call it Menopalooza.”
The first one was held last September in Victoria and was such a hit, they’re holding it again this May, only bigger, better and more hilarious. It’s a fun event, but it’s a serious one, too.
Menopause is the natural biological stage that marks the end of reproduction for most women and usually occurs between the ages of 45 and 55. Perimenopause is the transitional phase leading up to menopause when estrogen plummets; it’s characterized
by irregular periods, hot flashes, weight gain, mood swings and dozens of other symptoms, including, weirdly, frozen shoulders and itchy ears. It can last up to a decade.
Yet there are still few treatment options available for women going through it. As a result, Meadows says, “We are DIY-ing our health care.”
Menopalooza is aiming to change that, both by gathering data from its attendees and ensuring they leave with a care plan, including a script they can take to doctors who, too often, refuse hormone replacement therapy. (Note: As of March 1, 2026, HRT is covered by
A Grand Escape Giveaway
national pharmacare funding provided by the federal and provincial governments.)
Perhaps the highlight, though, will be the “Roper Romp” on the Saturday of the conference, when the public is invited to don colourful kaftans à la the Three’s Company character Helen Roper and head to the B.C. legislature to demand better menopause care. “We’re being loud about it,” Meadows says. “We’re having fun with it because our revolution includes joy.”
Menopalooza 2 runs May 15 to 17 at the Victoria Conference Centre. menopolooza.com
Enter to win an overnight stay at the Hotel Grand Pacific.
One lucky winner will get to enjoy the beautiful and lively setting of Victoria’s Inner Harbour with a one-night stay in one of the Hotel Grand Pacific’s signature suites. The winner will also receive parking for one vehicle and access to hotel amenities, including the hotel’s renowned athletic club, with its 25-metre lap pool, hot tub, sauna, steam room, fitness studio, weight room, cardio room and squash court. The next morning, the winner will enjoy breakfast for two at the hotel’s signature restaurant, Fathom, known for its locally sourced ingredients and European-inspired techniques.
This prize has a value of $400. Note that it is not valid from May 1 to September 30, and expires April 30, 2027. Visit yammagazine.com to enter or scan the QR code. Contest closes June 26, 2026. Good luck!
Arts and Cats
... And spring’s sweet strawberries, too. Fernwood hosts a purrfect weekend for eclectic community pursuits.
By Julien Johnston-Brew
On May 30, the Fernwood Art Stroll and Fernwood Cat Walk unite to take over the neighbourhood for an afternoon of arts-andcats sightseeing. Meet the many friendly (and sometimes furry) faces at artist workspaces and cat stops, which can be found on a map downloadable by phone (or as a physical brochure) to plan your route through Fernwood.
As part of the event, the Victoria Humane Society will also be presenting cats available for adoption at the Fernwood Community and Arts Association.
Among the weekend’s must-sees: Rachel Piluso’s studio on King Street (top image) and Boris the grey tabby on Denman.
That same weekend, the Ichigo Strawberry Market at the Fernwood Community Centre will host more than 60 vendors, many of them selling cat-and-strawberrythemed goodies exclusive to the market. There will also be an outdoor food court, a Japanese tea ceremony with ichigo daifuku (strawberry mochi desserts) and Gobind Farms’ fresh, Island-grown strawberries to enjoy. Though the Cat Walk is exclusively on Saturday, the Art Stroll and Strawberry Market (with new vendors) will continue on Sunday — and you may still glimpse a fuzzy friend along your path.
Details:
Fernwood Cat Walk: May 30, 1:30 to 4 p.m. fernwoodcatwalk.com
Fernwood Art Stroll: May 30 and 31, 11 a.m. to 4 p.m. fernwoodartstroll.ca
Ichigo Strawberry Market: May 30 and 31, 11 a.m. to 4 p.m. instagram.com/thefernwoodmakersparty
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Bird Man
Filmmaker Ryan Wilkes puts the tiniest birds on the biggest screens.
By David Lennam
Meet Ryan Wilkes, bird nerd. He’ll call himself that. But he doesn’t immediately fit the part. A model’s good looks, that megawatt smile, fit like a guy who used to play rugby for the Team Canada Sevens and a resumé that includes documentary work for major networks, a gaggle of film festival awards (including an Emmy) and a passel of Canadian Geographic Wildlife Photographer of the Year honours.
Though he’s already moved along with several new films, Wilkes is still basking in a surge of professional and critical buzz from a 2024 documentary he made on hummingbirds — Victoria’s ubiquitous Anna’s hummingbird as experienced by a local character named Eric Pittman, who has spent 16 years studying and filming these tiny creatures around his Esquimalt home.
The Bird In My Backyard is Pittman’s story as told by Wilkes, featuring technical wizardry of closeup and super-slow motion capturing the wonder of what goes on right under our noses … or hovering just above them. The short, which aired on CBC’s Nature of Things and was richly rewarded on the festival circuit, has attracted 2.4 million views on YouTube.
Pittman calls the doc dead accurate and full of authenticity.
“Ryan took the nugget of what I’d been doing and put my humanity into it,” he says. “I can’t praise him enough for the way he put this film together. He’s a genius.”
A BIOENGINEERING BEGINNING
The Bird marked filmmaker Wilkes’s first major release as producer, director, DoP and editor. He sees the project as a bit of a calling card, a useful tool going forward.
“For me, personally as a filmmaker, it’s huge,” Wilkes says. “It’s the first thing I’ve ever worked on with no gap between my creative vision and what is on screen. The delta is zero. And that’s such a satisfying feeling. In terms of the recognition and the awards it has got, it feels really good.”
The 34-year-old Jamaican-Canadian, who grew up in Alberta pondering a career as a pro athlete, deked out to Victoria in 2022 and, despite the accolades, is still a relative newbie amongst aspiring cinematographers. His “before” life was in science and a PhD in bioengineering from the University of Canterbury in New Zealand on — he tells me — “the material design and testing for biodegradable bone screws.”
Wilkes didn’t begin peering through a lens until he went to New Zealand for grad school 10 years ago, wandering around with a GoPro making shorts for his pals and a sense that maybe there was another world — a creative, artistic one — that would lure him in.
“I wrapped up my thesis, defended it successfully and went full-time into filmmaking.”
From Kenya to the Arctic to a Victoria backyard, documentary filmmaker Ryan Wilkes captures the mysterious magic of nature.
JEFFREY BOSDET/YAM MAGAZINE
By the end of 2019 he’d made two documentaries, one about trying to paraglide off of Mount Kilimanjaro and the other, Mutinda, about a poacher turned conservation ranger in Kenya.
READY FOR THEIR CLOSEUP
One of the great effects of The Bird in My Backyard is the way it encourages viewers to take a breath and observe the wonders of the natural world — right in their own backyards.
“I’d be out for walks with my partner and stop and watch hummingbirds doing their thing. People would be like, ‘What are you guys looking at?’ assuming we’re seeing an owl or eagle. We’d tell them it’s a hummingbird and they’d just shrug. Some of them wouldn’t say anything,” he laughs. “They’d just keep walking.”
This lack of curiosity Wilkes identifies as a societal condition. Unless it’s something extraordinary that people can film with their phone and share on social media, he laments, they don’t really care about it. And they’re missing out.
“One of the things I’ve tried to do with this film is bring people into this magical world of hummingbirds, using the slow-motion camera a lot so that you can see the physics and action and get to appreciate them.”
How can one not? They float and hover and dart away like tiny aliens. Their nests are like thimbles, their eggs like a Tic Tac.
That’s just what Pittman has been thinking all along. He has a line in the documentary summing it all up: “Amazing what you find when you just stop and look around, eh?”
TOUGH AND ADAPTABLE
Birding, says Wilkes, is a low-barrier entry to the natural world. Hummingbirds, particularly, are endlessly fascinating. And enigmatic.
For instance, the Anna’s hummingbirds here aren’t native to B.C. Their home range is
Ryan Wilkes knows that sometimes you have to look very closely to find the most intriguing stories.
“One of the things I’ve tried to do with this film is bring people into this magical world of hummingbirds, using the slow-motion camera a lot so that you can see the physics and action and get to appreciate them.”
Southern California. Between the 1930s and ’60s they expanded up the coast as folks started growing exotic flowering plants, then setting up feeders.
“To have that bird that feels at home in Southern California and comes up here and winters here, that’s incredibly tough and adaptable. And scientists recently found that the shape of their beaks is actually changing because of feeders, so we’re seeing evolution in real time.”
Wilkes’s filmmaking colleague Carolyn Whittaker doesn’t get credit on The Bird, but like any good producer deserves mention for introducing her neighbour, Pittman, to Wilkes.
“I watched the curiosity [Pittman] had for hummingbirds and I knew about Ryan’s fascination with all things birds. And I knew Ryan was looking for a short film project during COVID that he could do in the backyard.”
Or, as it turns out, in someone else’s backyard.
“From a producer’s perspective it all came together, it was a great character, a great story, beautifully carried out, cinematography just stunning. When Ryan pulled it all together,” says Whittaker, “it had a certain magic to it.”
The Bird in My Backyard hasn’t been a career milestone only for Wilkes. It made Pittman a sought-after expert, helped him land his own TEDx and had him straddling the red carpets with Wilkes at the Leos and Canadian Screen Awards.
“I never imagined I’d be up on the red carpet with people asking me questions and taking pictures of me,” he says. “It really was one of the best things that’s happened to me.”
Catch Ryan Wilkes’s work at ryanwilkes.com
This still from The Bird in My Backyard captures the grace and magic of the hummingbird’s world in closeup and super-slow motion.
Walk through the past with Ancient Egypt: Obsessed with Life, then watch Mysteries of Egypt come alive on the giant screen with a museum and IMAX® Victoria combo ticket.
Perfectly Private
HOW TO TRANSFORM YOUR BACKYARD INTO A BEAUTIFULLY SECLUDED OASIS.
In this project by Turk Landscape Design, principals Marty Hart and Catherine Turk created an intimate, seemingly secluded outdoor space with plants planned for two areas, one with “hot” colours (along the path) and the other with cool colours (near the patio) as well contrast in texture and form to really give the feel of an oasis. The tall grasses provide some seasonal screening, but are mostly there for texture. Not visible: A Portuguese laurel hedge as well as a properly placed mature specimen tree provide screening at the southwest end of the garden.
By Joanne Sasvari
A
s the poet Robert Frost once wrote: “Good fences make good neighbours.” A fence that is tall enough and sturdy enough doesn’t just keep the deer out and your dog in, it sets boundaries, both physical and emotional, between you and the people who live beside you. It’s literally a bulwark against misunderstandings. More than that, it creates a sense of privacy, which may be a fundamental human right, but it’s one that can be in short supply in an urban environment.
I do not have a good fence.
Annoyingly, most of the structures that enclosed our yard when we moved in three years ago have either fallen down or fallen apart. Now the beautiful birch tree that sits on the border with our neighbour to the south is dying. Soon all that will separate us is a few shrubs and an ancient, and very low, chainlink fence. We like our neighbours, but I have to admit, we’re feeling a bit exposed these days. I’m sure they’re not thrilled about it, either.
Maybe you’re in a similar situation. Or maybe you’re in an apartment with a balcony that feels just a little too close to your neighbour’s taste for noodly jazz. Maybe you want to preserve your dignity as you traipse to your sauna or hot tub. Maybe you just want to be able to grill burgers without anyone judging your smash technique.
Whatever the case, we can always create a more private, serene and beautiful outdoor space. Here are just a few solutions that might help you with your own.
FENCES AND WALLS
A good fence is always a good idea, and your neighbours will probably agree. If you have a friendly relationship, they may even choose to share some of the cost with you. Keep in mind, though, that in Greater Victoria most backyard fences are limited to six feet in height, and four feet in the front yard, which may not give you the privacy you crave — or prevent nimble deer from leaping over them.
Also, if you build something solid, like, say, a stone wall, it may limit the amount of light your (or your neighbours’) plants get. On the other hand, if it’s a more open design, such as chain link or split rail, you likely won’t get the privacy you’re seeking, although you can always grow vines over it or plant shrubs in front of it.
In any case, a fence, whether it’s made of wood, stone, vinyl, aluminum or galvanized steel, is essential, but it’s just a starting point.
JOSHUA LAWRENCE
TREES AND SHRUBS
One of the most beautiful ways to add privacy to your space is by surrounding it with trees and shrubs. The downside? It can take an awfully long time for a newly planted tree to get big enough to do much good. Still, a tree is always a lovely addition to a yard. It provides shade, offers a home for birds, cleans the air and just generally makes you happy. Plus, if it’s big enough, you can hang swings, hammocks and lanterns from it.
Shrubs, meanwhile, give you loads of options to create intimacy, define garden “rooms” and block out unsightly views. You can establish a tall, vertical hedge of fast-growing laurel or yew. Or you can plant something bushier, like a fragrant, floral mock orange. Or you can plant something tall in a planter and place it just so.
There are loads of options, but it’s a good idea to include at least some evergreens (rhododendrons, azaleas, holly, arborvitae, boxwood and the like). Otherwise, what may be a lovely green oasis in summer can become nothing but a bunch of dead sticks in winter.
This being Victoria, you should also remember that a hungry deer can make quick work of your hydrangeas, roses and the lower branches of flowering trees. You don’t want to call them to your yard, so either avoid planting the foods they love best, or get that fence built, pronto.
TRELLISES AND CLIMBING PLANTS
If you’re not really into installing a whole new fence or planting a small grove of trees, you can instead put up a trellis (or several trellises) and encourage plants like ivy, clematis, roses or wisteria to climb up it. This can be a quick, easy solution for almost any space from balconies to backyards, and a very pretty one, too.
Above: It’s all about layering, whimsy and strategic focal points in this design by Biophilia Collective. Native plants in hues of green create a textured sense of seclusion, while classic English rose garden elements, new-wave perennials and art pieces dotted throughout create a garden that is both peaceful and playful.
Below: At this Fernwood property, Red Door Landscape Services used a reclaimed brick wall as its primary backdrop, adding visual interest with climbing plants and an arched trellis. A water feature with wrought iron spigot not only blocks city noise, it creates an eye-catching centrepiece for this charming urban garden.
Keep in mind, though, that this setup likely won’t last forever and those climbers can quickly become unruly and aggressive. Just ask anyone who’s ever tried to tame a yard full of feral ivy or morning glory.
PERGOLAS, GAZEBOS AND OTHER STRUCTURES
A pergola, also sometimes known as an arbour, typically features a number of vertical posts that support cross beams or rafters, a sort of breezy outdoor room that can be attached to your home or set up separate from it. As the ancient Egyptians discovered when they erected the first pergolas around 1400 BC, they’re great for adding shade to your garden or back deck.
Although pergolas provide some shelter from the elements, they won’t stop you from getting drenched in a rainstorm. They do, however, make great privacy barriers, especially if you train grapevines or wisteria over them, or hang draperies or privacy screens from the horizontal beams.
Gazebos, on the other hand, typically have a solid roof (though it may be made of some sort of fabric) and often include screens, curtains or walls for privacy and protection from sun, wind and rain. Both gazebos and pergolas can be custom made, but if you feel like taking on a personal challenge, you can also find relatively easy-to-assemble kits at big-box home supply stores.
Depending on the size of your space and how you plan to use it, there are loads of other little buildings you can add to your yard — sheds, cabanas, guesthouses, yoga studios, saunas, greenhouses — each creating yet another layer of privacy.
For
than 3,000
more
years, pergolas have added shade and privacy to outdoor spaces. Modern versions are both versatile and very stylish.
PRIVACY BARRIERS AND SCREENS
But maybe you don’t want to turn your place into a construction project right now. Maybe you just want to create a cozy ambience when you’re having friends over for dinner on your back deck or balcony. One of the very simplest things you can do is put up a privacy barrier or screen. These wood, metal, vinyl or fabric screens shield a space from curious eyes. They can be works of art and create intimate spaces within your bigger space with almost no effort. Note, though, that even if a barrier or screen comes with a sturdy stand, it can blow over in a brisk breeze, so take care to attach it securely to something solid like a fence, balcony railing or the floor of your deck.
Flora and Fauna Collection
SHADE SAILS, AWNINGS AND DRAPERY
placed just so to keep out the sun, fend off the wind and create a sense of distance from people who are all too near, especially those peering down at you from taller surrounding buildings. Shade sails are handy canopies made of UV-resistant fabric and attached to anchor points such as posts or walls. When stretched over your patio, deck or pool, they can make quite an impressive visual statement. Awnings, on the other hand, are attached to your home and extend over windows, doorways and decks. They can look charmingly vintage or strikingly contemporary in style, and can be pretty high tech, too. Or, if you have a balcony, a gazebo, a cover over your patio or any other horizontal structure, you can always just hang some casual drapery from it for a romantic, effortless Mediterranean vibe.
The very best solution will likely be a combination of these that creates a lovely layered look and makes the most of your space. You might even want to invite your neighbours over to enjoy it with you.
Below:
Corten steel version from Veradek or the wooden one to the left are ideal for small spaces such as condo patios.
Shade sails can be easy and artful solutions.
LEAD WHY I LOCAL
Throughout our communities, people are looking for something more meaningful in how we support one another — through connection, collaboration and intention. I believe that moment is now.
As President of Think Local First and founder of Carter Notary, I’m part of a growing movement across Greater Victoria rooted in a simple but powerful idea: when we support local, we all move forward together.
After more than a decade with Think Local First, I’m seeing our message resonate more deeply than ever. Think Local First brings that opportunity to life — connecting businesses and organizations across our region, creating space for collaboration and making it easier for people to choose local in meaningful ways.
STRONG
BUILDING COMMUNITY. STRENGTHENING LOCAL BUSINESS. LEADING WITH INTENTION.
People want to be part of something that matters. Supporting local is one of the most immediate ways to do that. Even a modest shift in local spending can generate thousands of jobs and billions in economic activity across British Columbia — and more importantly, it strengthens the fabric of our communities.
For me, this work is personal. I understand the realities small businesses face, and that shapes how I lead. I’m passionate about encouraging simple, practical actions: support a local business, attend an event, amplify one another.
That same philosophy carries into Carter Notary, recently honoured as the Times Colonist 2025 Reader Award winner for Best Law Office — a practice built on trust, care, and long-term relationships.
COMMUNITIES START LOCALLY.
BE PART OF THE MOMENTUM.
BEVERLY IN ACTION WITH TLF MEMBERS.
Photos from left to right: Cathy Scott and Beverly Carter; VP Steven Seltzer, Joanne Sasvari, Joe Perkins, Beverly Carter, Jim Zeeban, Kyara Kahakauwila; Beverly Carter, Ian Ibbotson, Steven Seltzer; Mary Lou Newbold, Beverly Carter.
MONEY PUT YOUR WHERE YOUR HEART IS
Since 1956, we’ve been serving up delicious, European-inspired desserts, from our family to yours! The Schaddelee family thanks you for your continued support through 70 years of business!
DUTCH BAKERY & DINER
718 Fort Street Tuesday-Saturday 8am-4pm
Join us in celebrating and strengthening greater Victoria’s dynamic business scene by shopping small and thinking big. We have been proudly local since 1987. Together we can make a difference!
L.A. Limousines — It’s how you get there! We’re a local business supporting other local businesses and community groups. Book your next trip, special event or wine tour with our YAM/TLF 15% discount!
L.A. LIMOUSINES
250-391-9000 | info@lalimo.ca
Ruffell & Brown is Vancouver Island’s premier, Canadianowned window-covering centre since 1987. Explore blinds, shades, shutters, drapery, motorized systems and custom storage at their Victoria, Nanaimo and Sidney showrooms.
RUFFELL & BROWN 2745 Bridge Street | 250-384-1230 | ruffell-brown.com
BUY LOCAL
Spinnakers Sparkling Mineral Water, Soda, Even Keel Zero Proof Cocktails and Spinnakers Plus Adaptogenic Sparkling Mineral Water are made with 100% NATURAL mineral water drawn from our own aquifer deep beneath Spinnakers Brew Pub.
We are your local, family-owned courier, freight and logistics company. We provide rush, same-day or overnight service within Victoria, Vancouver Island or to the Lower Mainland — nationally and internationally.
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Reasons 25
TO EXPLORE THE ISLAND THIS SUMMER
WHY WE VANCOUVER ISLAND AND THINK YOU SHOULD, TOO.
By Joanne Sasvari
You might think that, living on an island, our options for exploration would be limited. You would be wrong. Vancouver Island is only 460 kilometres long and 120 kilometres wide at its widest point, but within its 31,285 square kilometres are mountains, meadows, forests and beaches, so many beaches. There are communities big, small and delightfully quirky, as well as canyons to traverse, caves to spelunk, breakers to surf and vineyards where you can sit with a glass of awardwinning Pinot and just drink in the view.
With its hidden coves and winding country roads, the Island has surprises around every corner — an artist’s gallery here, a wildlife refuge there, maybe even a farm growing tea or lemons or selling fresh butter from a vending machine. That the Island is a magical destination isn’t exactly a secret. Just in 2025, CNN named it one of the world’s 25 best places to visit, Travel + Leisure labelled it Canada’s best island (take that, Prince Edward!) and the World Travel Awards recognized it as North America’s leading honeymoon destination, while Condé Nast Traveler lauded Victoria as both the world’s best small city and its most tourist-friendly one.
But we know all that. That’s why we’re always up for getting out of town and exploring our island, revisiting the places we love and discovering new things to see, do, taste and experience. Here are just a few of our favourites.
1
WAVE-SWEPT BEACHES
Most of Vancouver Island’s 3,440-kilometrelong coastline is rugged, rocky and punctured by narrow inlets. But every once in a while all that jagged landscape gives way to the smooth expanse of some of the world’s greatest beaches. On the west coast they tend to be stormlashed, perfect for surfing and walking very, very energetic dogs. Long Beach is the most famous, 16 sandy kilometres along the old-growth forest south of Tofino, but each of the smaller beaches also has its charms. Almost directly across the Island, on the east coast, Rathtrevor Beach in Parksville is a mere five kilometres long, but at low tide stretches nearly a kilometre into the Strait of Georgia and is one of the world’s greatest places to watch the sunrise. Some of our other favourite beaches include: French Beach and Botanical Beach on the South Island, and San Josef Bay at Cape Scott up north.
2 TASTY BITES
• Smoked salmon rösti with poached eggs and dill-caper hollandaise on the brunch menu at the Wickaninnish Inn, Tofino.
• Burnt ends (low-and-slow-smoked brisket) at Rusted Rake Brewing, Nanoose.
• Steamed crab-and-pork dumplings at Camas, Lantzville.
• Seafood tower at Marilena Cafe & Raw Bar, Victoria.
• Treetop tapas — yes, all of them — at Tigh-NaMara Seaside Spa Resort in Parksville.
• Smash burger at Cooks Restaurant, Cumberland.
• Stuffed parotta bread at Cafe Malabar, Victoria.
• Chef Bouchra Savard’s lentil and root vegetable tajine at Brie & Barrel, Port Alberni.
• “Prawndog” (shrimp hotdog on a milk bun) at Pluvio restaurant + rooms, Ucluelet.
• Raspberry croissant at Freyja, Campbell River and Courtenay.
Sure, there’s that famous sweet, layered confection that once appeared on a Canadian postage stamp. But there are many, many other delicious things to eat on the Island besides a Nanaimo bar, including these 12 essential dishes.
• Babka buns at Fox & Monocle, Canoe Cove.
San Josef Bay, Cape Scott
Anastasia the turkey vulture ambassador
6 FRESH FARM FARE
Vancouver Island’s more than 3,000 farms are located on some 41,000 hectares of the most fertile farmland in B.C. In addition to the products you’d expect to find — cheese, milk, heritage pigs, organic eggs, market vegetables, berries and seasonal flowers — there are some surprising ones as well. Among them: kiwi fruits, lemons, olives, tea, truffles and barley grown especially for whisky. In farm country, be sure to check out the charming honour farmstands and vending machines selling milk, eggs, cheese and other goodies.
3 ADORABLE WILDLIFE
The Island has wolves that swim, otters that hold hands, sea lions that serenade coastal communities and eagles that soar above it all. Sometimes, though, our furred and feathered friends get into trouble, and for those times, there’s the North Island Wildlife Recovery Centre in Errington. Visitors can hang out with Anastasia the turkey vulture and Rae the black bear, but most of the action happens behind the scenes, where injured animals are rehabilitated. For instance, each year, dozens of orphaned bear cubs are saved from certain death and given the tools they need to survive in the wild.
4 BOUNTIFUL BOOKSTORES
This is an island of readers, so it’s a good thing there are so many independent bookstores to keep them turning pages. In fact, some of Canada’s best bookstores can be found here, from the grand Munro’s, Russell Books and Bolen Books in Victoria to the “book town” of Sidney, Bucknucks in Cobble Hill and, farther up Island, Fireside Books and Sea & Summit Bookshop in Parksville, and in Courtenay, the wonderfully named Laughing Oyster Bookshop.
5 BIG, BIG TREES
When the first Europeans arrived on Vancouver Island, it was covered with massive trees that were ideal for use as ship masts. Two centuries later, most of those trees are gone and we are deeply protective of the survivors, especially the Hanging Garden Tree on Meares Island, a 42.7-metre-tall western red cedar estimated to be between 1,500 and 2,000 years old, and Big Lonely Doug. At nearly 70 metres tall, and it’s just shy of the tallest Douglas fir in Canada, its neighbour, the Red Creek Fir, both about 1,000 years old and located near Port Renfrew.
7 DARING DESCENTS
Craving a downhill adrenalin rush? You have options. Hop on your bike and head to the gnarly trails around Cumberland. Plunge down the slopes of Mount Washington on a pair of skis or a snowboard. Or — deep breath — strap yourself into a bungy harness at WildPlay Elements Park and hurtle 150 feet off a bridge over the Nanaimo River. Seeking something slightly tamer? Enjoy spectacular scenery while taking the gravityassisted stroll down the spiralling Malahat Skywalk.
8 COOL CLIMATE WINES
As the world develops a taste for lighter, fresher wines that are higher in acid and lower in alcohol, the Island’s wineries can proudly say: Hold my beer. After all, it’s what they’ve been making all this time, mainly in the Cowichan Valley. Look for Pinot Gris, Chardonnay, Pinot Noir, patio-friendly Ortega and Charme de L’île, the Island’s signature charmatmethod sparkling wine. It’s an ideal partner for local seafood.
9 REALLY, REALLY GOOD WHISKY
There’s nothing like a dram of the good stuff on a cold, rainy night, and the Island produces some of the best at award-winning distilleries from Shelter Point in Campbell River to Sheringham in Sooke. Then there is Macaloney’s Distillery in Saanich, famous for its complex, pot-stilled single malts, many of which have earned top prizes at the World Whiskies Awards. In fact, Macaloney’s is Canada’s most-awarded craft distillery. We’ll raise a glass to that.
10 UNFORGETTABLE SOUVENIRS
You can pick up a mass-produced tchotchke just about anywhere, but with so many creative folks on the Island, why wouldn’t you bring home something rare and unique? Here are five terrific local finds.
• The bold, colourful lines of a coastal scene by landscape artist Monica Morrill.
• A sea urchininspired ceramic bowl by Penny Eder from the Salish Sea Market in Bowser.
• A carved yellow cedar feather by Tofino’s “Feather” George Yearsley.
• A handcrafted jigsaw puzzle featuring a local streetscape by Victoria’s Puzzle Lab.
• Wearable Indigenous art like the hand-carved hummingbird and honeysuckle silver bracelet by Coast Salish artist Jody Sparrow.
The Primal Swing, WildPlay Elements Park
Coastal Splendour II by Monica Morrill
Sea urchin bowls by Penny Eder
11 COOL SOUNDS
Music is alive and well on the Island, and you’ll be surprised by who you might find at your local venue, whether it’s Miguelito Valdés, one of Cuba’s greatest trumpet players, at Victoria’s Bard & Banker, The Grapes of Wrath’s Tom Hooper at the Tree House Cafe on Salt Spring or Randy and Tal Bachman hanging out on the Saanich Peninsula. The Island produced Diana Krall, Nelly Furtado and David Foster, among other greats, so get ready to rock on.
12 COZY PUBS (AND GREAT BEER)
The Island loves its ales and lagers. Canada’s craft beer revolution began in Victoria, at Spinnaker’s, the country’s first brew pub, and the capital continues to host the Great Canadian Beer Festival each September. There are now craft breweries all over the Island, but more importantly, there are pubs, places to gather, throw a few darts or test your trivia knowledge, all while enjoying a pint or two. Among our favourites: Crow & Gate just south of Nanaimo; Stonehouse Pub near Swartz Bay; The Renfrew Pub in Port Renfrew; The Drake Eatery & Craft Beer Parlour in Victoria.
13
SUPERIOR SEAFOOD
Given that the Island is surrounded by ocean, it’s no surprise that seafood is always on the menu here. Some of the best ways to enjoy it include: Dungeness crab boil (try it at the B.C. CrabFest, July 18 in Victoria, or on a secluded beach somewhere); seafood chowder; salmon candy; halibut ‘n’ chips; and freshly shucked oysters. Also mark your calendar for May when sweet, buttery spot prawns come briefly into season.
B.C. CrabFest
14 EVEN MORE ISLANDS
Vancouver Island is surrounded by countless smaller islands and islets, each with its own personality and reasons to visit. Explore the wave-carved sandstone formations known as the Malaspina Galleries on Gabriola Island. Relax on the white sand beaches of Hornby Island (a.k.a. Little Hawaii). Hike Bodega Ridge on Galiano Island. Sip the bright, fresh local wine on Saturna or Pender Islands. Or just head to nearby Salt Spring Island for the exceptional food, art and music scene and chill like the locals do.
15 INDIGENOUS PUBLIC ART
Plenty of galleries and museums showcase the Island’s many, many exceptional artists, including Roy Henry Vickers, Robert Bateman, Mark Hobson and Victoria’s own Emily Carr. But art lovers can also stumble upon great works right out in the open, much of it by renowned Indigenous artists such as Maynard Johnny Jr. He is the first Coast Salish artist to have his work included among the 50-plus murals in Chemainus as well as adorning the hull of a BC Ferries vessel. You can also find Indigenous totem poles, sculptures, murals and other works everywhere from Port Hardy to Tofino to Victoria’s Inner Harbour, where they are part of a major placemaking initiative.
16 LOCAL LANDMARKS
Wondering where you are? Check out the local landmarks for a clue.
• In Nanaimo, that would be the Bastion, the octagonal Hudson’s Bay fort that dates back to 1853.
• In the Cowichan Valley, there’s the Kinsol Trestle, a century-old structure that, at 44 metres above the Koksilah River, is one of the world’s tallest freestanding wooden rail trestles.
• In “Ukee,” it’s the stocky, square Amphitrite Point Lighthouse.
• In Campbell River, it’s a 10-metre-tall glacial erratic called the Big Rock, which, according to lore, was once a grizzly bear that jumped across the strait.
• In Duncan, it was for many years the world’s largest hockey stick, but is now the 40 carved totem poles that earned it the nickname “City of Totems.”
• And in Victoria, a quick glance at the Francis Rattenbury-designed B.C. Parliament Buildings will ensure you’re always in the right place.
17 FUNCTIONAL FASHION
On the Island, clothing isn’t so much for show as it is for getting things done, especially when those things involve the great outdoors. Local designers tend to craft things that are tough, durable and stylish, such as: the fisherman’s sweater from Ecologyst; the modern Melton wool overshirt from Anián; or the rugged Service Boot from Viberg, best matched with a pair of Outway performance socks adorned with mountain or coastal scenes.
18 SCENIC DRIVES
Feel like a road trip? We have a route for you.
• For swooping curves, stunning views and really great baked goods: Pacific Circle Route.
• For charming coastal communities with retro appeal: Oceanside Route (Old Island Highway).
• For when you just want to look at great big gorgeous houses: Beach Drive in Victoria.
• For a trip that makes you want to shout “wheeeee!” the whole way: Highway 4 from Port Alberni to Tofino/Ucluelet.
Viberg Service Boots
Helliwell Provincial Park, Hornby Island
19 THE REALLY GREAT OUTDOORS
People move to the Island for the lifestyle, for the year-round golfing, sailing, hiking and biking. And with 128 provincial parks to explore, including marine parks and ecological reserves, there’s plenty for everyone to do, including:
• heading underground at Horne Lake Caves Provincial Park;
• checking out the 12,000-year-old Coast Salish carvings at Petroglyph Provincial Park;
• soaking in the steamy mineral pools of Hot Springs Cove at Maquinna Marine Provincial Park;
• and following the salmon run up the river through Goldstream Provincial Park.
20 CANADA’S OLDEST CHINATOWN
Step through the colourful Gate of Harmonious Interest on Fisgard Street and enter another world. Back in 1858, the Fraser Canyon Gold Rush beckoned the first Chinese-Canadians across the Pacific Ocean to Victoria. Within a few decades, they’d built a prosperous community of stores, theatres, temples, cafés, workshops and social spaces, with more than 3,000 residents in just six blocks. Today, traces of the past linger in the narrow Fan Tan and Dragon alleys, ornamental lampposts, historic buildings such as the Tam Kung Chinese Temple and, of course, plenty of good things to eat. In 1995, the neighbourhood was designated a National Historic Site of Canada.
Hot Springs Cove, Maquinna Marine Provincial Park
Oak Bay Avenue
Join Cathy on an unforgettable voyage through Australia and New Zealand. Beginning in Sydney, the journey winds through Tasmania’s historic waterfront, the majestic fjords of Milford Sound, Napier’s Art Deco streets, Marlborough’s vineyards, and the turquoise waters of the Bay of Islands — finishing in Auckland. Sail in comfort aboard your boutique hotel at sea, with gourmet dining, spa treatments, and sweeping ocean views between ports. Two remarkable countries, one seamless adventure.
21 LITTLE FREE LIBRARIES
Greater Victoria loves its Little Free Libraries and now boasts more than 1,000 of ’em. They don’t just offer books — follow the map at victoriaplacemaking.ca to find snacks, dog treats, knitting yarn or other household items. Meanwhile, on the Island’s west coast, your fur-baby can visit a dog-stick library to choose a hunk of wood to chase on the beach. Find one at Long Beach Lodge or Black Rock Oceanfront Resort. Go fetch!
22 BOUNTIFUL MARKETS
On the Island, a farmers’ market isn’t just a place to pick up salad fixin’s. It’s a social gathering with live music, kids and dogs running around, and loads of great farm-fresh things to eat, drink and pack in your cooler for the drive home. We especially love the markets in Comox and Duncan, over on Salt Spring Island and on Moss Street in Victoria, but in summertime, no matter where you are on the Island, there’s sure to be a great market near you. Bring your shopping basket and your appetite.
Comox Valley Farmers’ Market
YOUR HOST CATHY SCOTT
23 FESTIVALS FOR ALL OCCASIONS
Islanders are always up for a party, no matter the reason. Gray whales migrating up the coast? Head to the Pacific Rim Whale Festival each March. Brant geese returning in spring? There’s Parksville’s Brant Wildlife Festival in April. Want to try a questionable way of getting around on the water? The Nanaimo Marine Festival and Great International World Championship Bathtub Race in July is just the ticket. Need a good reason to head north? Check out OrcaFest each August in Port McNeill. Just want to kick up your heels? You can find festivals for every type of music from ska to jazz to folk to good old time rock ‘n’ roll.
24 GREAT HIKES
From short, lazy ambles to gruelling, multiday treks, the Island has a trail for every type of hiker. The most epic of them all is the West Coast Trail, 75 rugged kilometres through the rainforest alongside the Graveyard of the Pacific, a journey complete with ladder systems, cable-car crossings, torrential downpours and a lifetime of harrowing anecdotes. For something a little shorter and less demanding, Ucluelet’s Wild Pacific Trail offers crashing waves, but is never all that far from a good snack and a glass of wine. You can also meander past the waterfalls at Englishman River Falls or the “potholes” of Sooke Regional Potholes Park, climb urban hills like PKOLS (a.k.a. Mount Douglas Park) in Victoria or escape from it all in the epic wilderness of Cape Scott Provincial Park at the very northern tip of the Island.
25 WATER WAYS
With so much water to navigate around the Island, marine travel is often a necessity and sometimes even a pleasure. Islanders have a
sometimest conflicted relationship with BC Ferries (though the Passages gift shop selection is a definite plus, as is the clam chowder). But everyone loves the cute little Victoria Harbour Ferries, the Tofino Water Taxi that travels to Meares Island and the MV Frances Barkley, operated by Lady Rose Marine Services, which travels from Port Alberni through the scenic Alberni Inlet to Bamfield, where the West Coast Trail begins.
The poet John Donne once wrote that “No man is an island.” But if it’s Vancouver Island we’re talking about,
A MEANINGFUL TRAVEL EXPERIENCE ISN’T JUST ABOUT WHERE YOU GO — IT’S ABOUT HOW A PLACE MAKES YOU FEEL.
The Art of Escape
The most memorable escapes share something in common: they pull you fully into the present. Whether through the thrill of something daring, the comfort of something beautiful or the joy of something completely unexpected, the best destinations don’t just host you — they transform you.
For a lifetime Islander, that might mean rediscovering a place you thought you knew. For a first-time visitor, it might mean finding somewhere that feels like it was made for you. Either way, the art of escape is alive and well here — and on and around Vancouver Island, that kind of experience is closer than you think.
Where the Island’s heart meets experiential wellness
Just three hours up from Victoria, Kingfisher Pacific Resort & Spa has quietly been one of Vancouver Island’s finest spa destinations since 1979. Perched along the Salish Sea and overlooking the mainland mountain peaks, this 65-room property balances West Coast atmosphere with genuine hospitality — and its latest chapter makes it more compelling than ever.
At the heart of the resort, the Pacific Mist Spa has long been a pioneer in British Columbia’s wellness scene. Its signature Hydropath leads guests through a circuit of sandstone grottos, mineral pools, steam caves and cascading waterfalls, following ancient hot-cold immersion principles that stimulate circulation and melt away tension — a guest favourite for over 20 years.
The resort’s newest offering, The Healing Caves (a six-cave, 75-minute sensory journey), weaves traditional and contemporary therapies into an intentional sequence designed to deepen the body’s response at each stage. The journey peaks at the Storm Cave: a mineral infinity pool set against panoramic screens projecting
an animated Vancouver Island tempest. Floating in warm, mineral-rich water while immersed in the sights and sounds of a simulated coastal storm is as visceral as it is restorative — an experience found in only a handful of places worldwide, including Milan and Macau. Those who prefer calm over drama can opt for the gentler Rainforest Escape instead.
Professional treatments throughout the spa draw on Phytomer’s marine-based biotechnology, keeping the connection to coastal waters tangible in every facial, massage and body therapy.
Recent coverage by CNN Travel highlighted both Vancouver Island and Kingfisher’s Healing Caves as noteworthy destinations, reflecting growing interest in nature-driven wellness experiences that go beyond traditional Nordic spa treatments.
Kingfisher sits at the Island’s geographic heart — The Comox Valley — an ideal base for waterfall hikes, wine tasting sessions, boutique shopping, Island hopping and wildlife tours in search of orcas and humpback whales.
The Serenity Gardens, with their koi ponds and dancing fire bowls, offer a quieter kind of wonder. Ocean7 Restaurant and AQUA Bistro & Wine Bar serve menus anchored in Vancouver Island’s seasonal bounty, shaped by executive chef Danai Hongwanishkul, certified sommelier and F&B Manager Dawn Schultz, and bartender Julie Ferris, all working in genuine harmony to deliver an exceptional dining experience. Summer evenings on the patio with live music drifting over the water are the kind of thing you’ll still be thinking about on the drive home.
4330 Island Highway South, Courtenay 250-338-1323 | kingfisherresort.ca
Festival of floral wonder
NEW! Peony Festival debuts in downtown Victoria this May 28–30. This immersive, art-forward celebration of one of the most beloved blooms promises to transform the space with over 7,000 peonies, artistic floral installations and curated moments designed to captivate the senses. From an upbeat launch party to a pop-up market and the opportunity to take home blooms, Peony Festival reimagines how a fleeting season can be experienced, shared and remembered. Guests are invited to wander, gather and be inspired at this new signature event. Bring a friend, then bring home gorgeous peonies (pre-order your blooms now!).
PEONY FESTIVAL
Celebrate summer at the Parksville Beach Festival with an incredible lineup of live music at the Outdoor Theatre in the Parksville Community Park. Opening weekend kicks off July 11 with legendary Canadian rockers April Wine, joined by Victoria’s high-energy The Tumblin’ Dice. Enjoy the Tim Hortons Free Summer Concert Series on select weekends July through August, or relive your favourite hits with top tribute bands at Beachfest ROCKS! August 7–9. Don’t miss the special bonus concert on August 21, An Evening with Blue Rodeo, set to be the biggest show of the summer. Details at parksvillebeachfest.ca
Some team-building is forgotten by Monday. WildPlay sticks. On the West Shore, WildPlay Victoria sends corporate teams through zip lines and aerial obstacles that have no patience for comfort zones. Leaders surface. People surprise themselves. Every group leaves with stories no boardroom could manufacture. Groups of 15 or more welcome.
Open daily. Book at wildplay.com.
Close to home, far from ordinary
Nestled between forest and the Salish Sea, Tigh-Na-Mara Seaside Spa Resort is an ideal setting for creating summer memories. From romantic escapes to girls’ getaways, it’s the perfect place to make the most of your time together. Take a stroll along the beach, unwind at the Grotto, indulge in your favourite comfort meals, and enjoy the slower pace together. Everything you need is right here. Start planning now — visit online to explore packages and book your stay.
Ocean, lake or pool: On a sunny summer day there’s nowhere better to be than near the water. Make a splash in dreamy, beach-ready swimwear, flirty dresses and the chicest accessories.
Pool Party P P
Breezy Mood
Fuchsia French linen dress and blouse by Premium Linen, available at Butik Naturals. Handwoven Lorna Murray Island Resort Hat and Sorena beach bag, both available at Adventure Clothing.
Fluid Style
Sunglasses by Peepers, available at Adventure Clothing. Dress, stylist’s own.
Graphic Groove
Sleeveless black-andwhite dress by Joseph Ribkoff, available at Good Bones Clothing Co. Tilley back straw hat, Sorena beach bag and black sunglasses by Peepers, all available at Adventure Clothing.
Organic Splash
FTC Ajour Flower pullover in organic cotton and cashmere, available at Bagheera Boutique. Miraclesuit one-piece bathing suit and gold metallic Daphne slides by Soruka, both available at Adventure Clothing.
Model: Kristy McQuade/Citizen Agency
Hair and makeup by Anya Ellis
Makeup: Charlotte Tilbury cosmetics
Hair: Moroccanoil products
Special thank you to Charlotte Salomon and Chris Robinson
Tropical Vibe
Magicsuit Goddess one-piece bathing suit in Cactus Flower and Peepers sunglasses, available at Adventure Clothing.
Life on Two Wheels
HOW TO MAKE THE MOST OF CANADA’S MOST BIKEABLE CITY.
By Emily Bruser
It’s a beautiful spring day, the weather is warm, the gardens are blooming and the best way to enjoy it all might just be from the seat of a bicycle.
If you do venture out on two wheels, you won’t be alone.
On any given morning, you can spot commuters in business attire pedalling along the Galloping Goose Trail, families with children in tow rolling through Beacon Hill Park and university students zipping to class, all on bikes. In Victoria, cycling is woven into the city’s social fabric. Bike stands outside cafés fill up quickly. Local businesses offer “bike benefits.” And community events like “Bike to Work Week” and group rides foster an inclusive environment for newcomers and seasoned cyclists alike.
For many people, bicycles have become the preferred way to get around. In the average North American city, between one and three per cent of all trips are made by bike. In Victoria proper, it’s a reported 13 per cent.
In 2000, Queen Elizabeth II proclaimed Victoria Canada’s most bikeable city, in recognition of the city’s “network of urban and wilderness trails and dedicated cycling corridors” — and that was long before a single dedicated downtown bike lane was built.
Since then, Victoria has held onto that title, adding more infrastructure and services for cyclists with each passing year.
If you aren’t already a cyclist, it would be a shame not to take advantage of one of Victoria’s main attractions. After all, as Jeff Mitchell, general manager of Oak Bay Bikes for the past decade, says: “There is no
better way to connect with the city than on a bicycle.”
If it’s been a while since you’ve ventured out on two wheels, here’s what you need to know to get started — along with a refresher for even the hardiest of cyclists.
WHY CYCLE?
First of all, cycling is good for you. Regularly riding a bike improves cardiovascular fitness, strengthens muscles and reduces stress. It’s a low-impact activity that is kind to the joints and is estimated to reduce the risk of serious illnesses such as heart disease and cancer by up to 45 per cent. Secondly, cycling is good for the planet. It can be an efficient way to get around, emits no pollutants and uses no fuel, making it kind to the environment. Plus it allows riders to get close to nature, especially along trails that run through parks, gardens and along the coastline.
The greatest appeal of cycling, though, is that riders don’t need much to get started — just a bike that fits their frame and a helmet. (Helmets reduce the risk of fatal or lifealtering brain injuries by an estimated 65 per cent or more, and besides, they’re the law: In B.C., cyclists of all ages must wear a bicycle safety helmet whenever riding on a public road or face a fine.)
If you’re just getting started or back into cycling after a long break, you can always rent a bike to see what you like best or join one of The Pedaler’s local tours. You can even borrow gear for up to three months at a time through the lending library at Capital Bike, a
local non-profit that promotes cycling through education, celebration and advocacy.
Eventually, though, you’ll want a bike that suits the type of cycling you plan to do.
As a veteran of the industry, Mitchell has watched biking trends evolve. “Our sales are diverse, covering city, mountain, cargo, road, gravel and kids’ bikes. We are currently at about a 50/50 split between traditional bikes and e-bikes. The bulk of our sales are geared toward families, specifically city, commuter and kids’ bikes,” says Mitchell, whose bike store was the first to open in Victoria, back in 1934.
“The most significant uptick has been in city and commuter e-bikes,” he adds. “Victoria is the perfect city for electric bikes, and the technology has improved so much that it is no surprise to see this category growing.” (See page 55 for more on bikes and the best for each style of riding.)
Once you have your bike and helmet, it’s time to head out on the trails.
‘BIKETORIA’ DIDN’T COME OVERNIGHT
Victoria’s mild, relatively dry weather (compared to other West Coast cities), compact layout and generally gentle inclines would have made this a good cycling city anyway. But it’s the investment in cycling infrastructure that has made it a great one.
“Imagine: You want to go out for coffee to Caffe Fantastico in Vic West, across the bridge.
Mark McDougall, PREC. Cindy Palmer, REALTOR®. Erica Coling, Unlicensed.
It took decades of planning to build a bike path network that today covers more than 2,000 kilometres, representing a remarkable 52.5 kilometres per 10,000 residents.
You set off from south Oak Bay, and from Foul Bay Road, you are on dedicated bikeways or protected bike lanes all the way downtown, passing Government House, through the scenic neighbourhood of Fairfield, merging from Humboldt at the corner of Government Street where you see the harbour and legislature, then round the waterfront to cross the bridge overlooking the rest of the harbour,” says Ted Cragg. A recent retiree who just moved to Victoria from Vancouver, he has been impressed by the city’s cycling infrastructure.
“We’ve done it many times and it’s always amazing. You can carry on to the Galloping Goose or the Lochside Trail or just head back, sailing through James Bay for some fresh fish at Finest at Sea. Then continue along Dallas Road, winding along the path following the shore all the way home … unless you want to stop at the Oak Bay Beach Hotel for a glass of wine! And you can do this in every season.”
It sounds idyllic, and for a cyclist, it is. But Victoria’s reputation as “Biketoria” wasn’t earned overnight. It took decades of planning to build a bike path network that today covers more than 2,000 kilometres, representing a remarkable 52.5 kilometres per 10,000 residents.
This network includes former rail lines that have been transformed into accessible multi-use trails for cyclists, walkers, runners and others. The most famous of these is the Galloping Goose Trail, 55 scenic kilometres that stretch from Victoria to Leechtown and comprise part of the Trans Canada Trail. It also intersects with the Lochside Trail, 29 kilometres of former rail line that run from Saanich to Sidney, and the E&N Trail, 17 kilometres that connect Victoria with the western communities.
More recent are Victoria’s dedicated urban bike lanes.
The city collaborated with international planning experts to build a network of what they call AAA bike routes that are designed to be comfortable for “all ages and abilities.” Already, more than 40 kilometres of AAA bike routes are in place, with 95 per cent of citizens living within 500 metres of one.
Bike lanes/road shoulders
Shared streets
Paved multi-use trails / protected bike lanes
Unpaved multi-use trails
Difficult connections
It’s true that not everyone appreciates dedicated bike lanes, especially when they are located on busy urban streets. Among the complaints: They can be expensive and disruptive to build; they replace muchneeded parking spaces; they increase congestion for motor vehicular traffic; and the signage at some intersections is dangerously confusing. And while studies show that separating bike lanes with physical barriers makes roads safer for cyclists, opponents worry that those same barriers can prevent cars from pulling over to let emergency vehicles pass, despite research suggesting that bike lanes actually improve emergency vehicle response times.
But ask any cyclist who’s ever been doored by someone getting out of a parked
vehicle or clipped by a passing car, and they are a godsend. They make it safer for all cyclists, especially young children and those who are less experienced.
“The development of cycling infrastructure is dissolving a major barrier to riding,” Mitchell says. “Personally, my quality of life as both a cyclist and a motorist has increased because of these improvements.”
IMPROVED INFRASTRUCTURE
Recent studies show that 25 per cent of all Victoria households are car-free, up from 20 per cent in 2017, and 29 per cent of all trips are made by walking, cycling and/or transit, with the Capital Regional District aiming to increase that to 45 per cent by 2038.
“The development of cycling infrastructure is dissolving a major barrier to riding.”
Above: No, this is not a bowl of spaghetti noodles, but a snapshot of the CRD’s cycling network. The various colours indicate paved multi-use trails, protected bike lanes and shared streets. The map also includes repair stations for both bikes and skateboards, as well as difficult connection points and other features. Find the full printable, interactive map at maps.crd.bc.ca.
The Right Bike for You
If the last bike you rode had three gears and a banana seat, you may be surprised by the wide range of bikes available today. Among them: cruiser bikes, cargo bikes, folding bikes, hybrid bikes, road bikes, mountain bikes, high-performance bikes and electric bikes, including those specifically designed for on- or off-road cycling.
All that choice can feel a little overwhelming. So before buying a bike that never leaves the garage, start with this guide to choosing the one that will best suit your needs. Then talk to a professional who can guide you through your purchase.
When choosing a bike, the three most important things to consider are: how it fits your body (you want to be able to reach the pedals comfortably); how much you want to spend (higher-performance features and e-bikes are inevitably more expensive); and the style of bike you need, which is determined by where and how you plan to ride it.
Here are the main types of bikes and what they are designed for.
Electric bikes: revolutionized cycling, making it much more accessible to a wider range of people. A pedal-assist motor allows you to go faster and farther and zip up even the steepest hills.
Gravel bikes: These bikes feature wider tires for better traction on everything from asphalt to, yes, gravel; they also have a drop handlebar for aerodynamic efficiency.
Mountain bikes: With their shockabsorbing features, sturdy builds and lower gears, these bikes are designed to handle dirt trails riddled with rocks, roots, bumps, ruts and steep inclines. They come in a variety of styles, including e-bikes, depending on the kind of terrain you plan to traverse.
Hybrid bikes: These are designed to perform well on the street and also on some unpaved terrain; they are sometimes called “fitness bikes” because of their comfort and versatility.
Road bikes: What you may once have called a 10-speed or racing bike. These usually have drop-bar handlebars for greater aerodynamics and are good for fitness riding, commuting, touring and racing.
Specialty bikes: These can include cruiser bikes for leisurely rides around your neighbourhood; cargo bikes for hauling kids or groceries; and folding bikes that are ideal for travellers.
Above: The Bike Valet on Pandora Avenue is a safe place to store your wheeled devices downtown — and it’s available year-round (except holidays).
Improved cycling infrastructure has a large role to play in that happening, although there are admittedly gaps between how each of the region’s 13 municipalities is implementing it, while car ownership is actually rising in the broader Capital Regional District.
Still, the city’s cycling community is growing and becoming more vibrant every day.
Cycling clubs and bike advocacy groups have flourished, hosting community rides, repair workshops and festivals celebrating active transportation. Local businesses have embraced the movement, offering discounts to cyclists and installing repair stations for quick fixes. A free, seven-day-a-week bike valet at 698 Pandora Avenue offers a safe place to store your bike downtown, contributing to an 18–per-cent decrease in bike thefts in 2025, according to the Victoria Police Department, with a second free bike valet in the works. Even Victoria’s iconic double-decker buses are equipped with bike racks.
Victoria’s embrace of cycling is about more than just a mode of transport. It is a conscious step toward reducing traffic congestion, lowering emissions and building a healthier, happier city. Besides, it’s one of the best ways to join everyone else out there enjoying what makes Victoria so liveable.
For More Info
Victoria is rich with resources for cyclists. Here are just a few.
Capital Regional District: The CRD’s website has loads of information about cycling in Greater Victoria, including downloadable trail maps. crd.ca
Capital Bike: This local, non-profit advocacy group hosts events, offers education and connects the city’s community of cyclists. It also oversees a lending library of gear as well as the Bike Valet downtown and The Locker, a parking service at events. Note that the Bike Valet and The Locker safely and securely accommodate all micromobility devices, including scooters, e-bikes and skateboards. capitalbike.ca
The Pedaler: This company offers guided bike tours and bike rentals, including e-bikes and e-scooters as well as tandem bikes and child carriers. Great for exploring new neighbourhoods, teambuilding events or enjoying scenic vistas and culinary experiences. thepedaler.ca
CITY OF VICTORIA
THE UNION CLUB
An Invitation to Belong
There’s a place in the city where you can build a home away from home, surrounded by small-scale grandeur, a like-minded community and a comforting sense of tradition with a forward-thinking twist. This priceless piece of Victoria culture is The Union Club of British Columbia, and it may be one of the City’s most intriguing hidden gems.
Although history and tradition are still held dear at this 147-year-old private members’ club, the Union Club has evolved into an inclusive, vibrant and welcoming community that opens its doors to new members year-round.
Tucked into a quiet city block beside the Empress Hotel with views toward the Inner Harbour, the Union Club is both a peaceful sanctuary and the heartbeat of its lively, diverse community. And there’s so much to discover inside these sun-warmed terracotta walls.
Spend a day in the life of a Union Club member, and you’ll find yourself immersed in
a lifestyle that can become anything you’d like it to be. Maybe you envision an early morning workout and a therapeutic steam before a nourishing omelette made just the way you like it. Perhaps you picture yourself curled up by the fire in the Past President’s Library, reading one of the 1,500+ curated titles.
You might take in a world-class Jazz performance served up with a three-course, chef-prepared meal, or don your most dazzling gown (or white tie and tails) to dance the night away at the annual President’s Ball. Throughout the year, you might enjoy an educational wine dinner hosted by our in-house wine curator, play your way up to the championship match in our renowned Billiard Room, expand your perspective at one of our fascinating Focal Speakers’ talks, learn to play bridge, line dance or explore your creativity — it’s all here at the Club.
The Union Club can become your social community, your professional network, your entertainment hub, your place to build new traditions. Membership can open doors to
over 400 affiliate clubs around the world and grant you the keys to one of the grandest pieces of Victoria’s history.
Life is rich at the Union Club, and the doorway to your perfect lifestyle is open. You are invited to discover what it means to truly belong here.
Curious about membership? For information about how to become a member, or to book a tour of the Club, contact sales@unionclub.com or call 250-384-1151 ext. 320.
805 Gordon Street 250-384-1151 | 1-800-808-2218 unionclub.com
THE COLLAGEN CONNECTION
It’s the key to a youthful complexion. Here’s what you need to know to put your freshest face forward.
By YAM Staff
Bone broth. Sea cucumber. Microneedling. Korean skin-care masks. These are all supposed to boost your collagen. So are retinoids, peptides, leafy greens, red light masks, certain supplements and some breathtakingly expensive skin-care products.
If you spend any time on social media at all, especially if you are a woman of a certain age (or, actually, any age at all), you will be bombarded with posts about collagen. On TikTok alone you’ll find more than 4.4 billion views under #collagen; by now, surely half the planet has seen that video of the Korean woman removing a collagen mask to reveal her perfect “glass skin.”
Collagen, it appears, is our era’s miracle cure, at least for the visible signs of aging.
But what is it? What does it actually do? And what are the best ways to boost yours? We checked in with the experts to find out.
PROTEIN POWER
Collagen is the most abundant protein in your body, comprising about 30 per cent of its total protein. It is found in your organs and blood vessels and is the primary building block of your muscles, bones, connective tissues and skin.
Improving your collagen intake is good for reducing joint pain and preserving bone density, muscle mass and general health. But it’s our skin most of us are worried about. After all, that’s what everyone else sees in Zoom meetings and selfies.
Collagen gives skin its structure, suppleness and stretch. It helps new cells grow and plays a role in replacing dead ones. It also helps your blood clot when you scrape your knee or nick your skin shaving.
But as we get older, our skin produces less and less collagen. This loss, we regret to inform you, begins in our mid-20s. By the time we hit 30, our skin is less firm, less elastic and more likely to feature fine lines and wrinkles, which only get worse over time. In fact, the older you get, the faster collagen decreases and the poorer its quality, especially after the age of 60.
How can you tell?
There’s no test for measuring collagen, but you might notice that your skin is crepey or saggy, that your face looks hollow around your eyes, that fine lines are starting to appear. You might also find that your muscles are achy, your joints stiff and sore, your scrapes healing more slowly and your digestion upset more often (that one is due to your intestinal tract getting thinner). If you find yourself saying “oof” when you get out of a chair, you can blame it on a sedentary lifestyle, but the loss of collagen doesn’t help.
DIETARY NEEDS
Before signing up for a punishing schedule of beauty treatments, though, it’s wise to reconsider the daily habits that could be diminishing and/or damaging your collagen, specifically: a poor diet, smoking and exposure to ultraviolet light.
Collagen-rich foods don’t directly result in higher collagen levels in your body. Instead, it might be better to consume foods that are high in collagen-producing nutrients.
The solutions to the last two are fairly obvious, if not always easy to do. Quit smoking, avoid tanning beds, cover up outdoors and always wear sunscreen with an SPF 30 or higher.
But when it comes to diet, that’s a little more complex. There are two main culprits here: not enough of the right foods and too many of the wrong ones, specifically, sugar and refined carbohydrates.
Through a process called glycation, sugar damages collagen, making your skin less resilient and more saggy, especially around the jawline. It also increases the likelihood of inflammation and decreases the skin’s ability to repair itself.
Most medical experts recommend simply following a wholesome and balanced diet, such as the Mediterranean diet, which is rich in vegetables, beans, whole grains, nuts and fruits, with a moderate amount of seafood, meats, poultry, dairy and eggs.
Other experts recommend eating foods that are themselves naturally high in collagen, such as bone broth, chicken skin, gelatin, organ meats and seafoods such as sea cucumber, which is almost 70 per cent collagen.
Here’s the catch: Your body can’t absorb collagen in its whole form, but needs to break it down into amino acids. That means eating collagen-rich foods doesn’t directly result in higher collagen levels in your body. Instead, it might be better to consume foods that are high in collagen-producing nutrients, such as zinc
and vitamin C. That includes oysters and other shellfish, as well as chicken, berries, beans, leafy greens, mushrooms and seaweed.
But what, you may ask, about collagen supplements? There’s plenty of hype promising ageless skin and better overall health, but the reality is that these supplements are not fully regulated or rigorously tested, and the evidence does not conclusively show that they work the way they promise to.
Let’s just say you can’t go wrong with a healthy diet.
SPA DAY
And that brings us to the medi-spa.
In traditional medicine, collagen (harvested from humans, cows, pigs or sheep) is used in wound dressings and to reconstruct arteries, among other procedures. But it’s in the realm of beauty and anti-aging treatments that it’s generating the most excitement.
There are, for instance, dermal fillers such as Bellafill that contain collagen and can fill in lines, hollows and wrinkles with a series of injections. These are longer-lasting than other kinds of fillers, and are especially beneficial for nasolabial folds, marionette lines, crow’s feet and scars.
However, they carry increased risks of allergic reactions compared to other fillers, such as Sculptra or Radiesse, which are “injectable biostimulators” designed to stimulate your body’s own production of collagen.
Other methods of increasing collagen include: microneedling, which causes micro-injuries that trigger collagen production to repair themselves; radiofrequency treatments (Morpheus8 or EMFACE) that use heat; laser resurfacing; platelet-rich plasma facials, which are combined with microneedling; and light therapy, either IPL (Intense Pulsed Light) or LED.
Most of these procedures should be done by a professional, but you can try LED therapy at home, thanks to a boom in red light masks such as the Eleganse BioBeam, Shark CryoGlow LED Face Mask or Omnilux Contour Face.
Speaking of masks, one of the most popular skin-care products right now is the Korean collagen facial mask. These feature soft materials like cotton or microfibre soaked in high concentrations of ingredients like snail mucin, peptides or hyaluronic acid; they include brands like Biodance and Medicube and are designed to make skin look smoother and plumper, minimizing pores and fine lines, for a look that is being called “glass skin.”
Other topical treatments include retinoids (retinol/tretinoin), peptides and Vitamin C serums; these products straddle the line between cosmetic and medical, which is why they are also known as “cosmeceuticals.”
Some are more effective than others, but in any case it’s always wise to do a sensitivity test first and/or consult a dermatologist before risking your face.
CONFIDENCE BOOSTER
The reality is, we all want to look our best, to appear fresh and healthy and confident, especially in a world where we are likely to interact with others via a screen that magnifies every little flaw.
Boosting collagen can’t make us younger, but all the evidence suggests that it can make us feel better, more limber and less achy. And eating better, avoiding UV rays and investing in good products can make our skin dewier, firmer, plumper and less lined. If we look better, we generally feel better, and vice versa.
Increasing collagen won’t stop the march of time, but it can sure do a lot to slow its roll.
Red light masks like the Omnilux Contour Face use LED therapy to increase collagen.
Happy eyes client Pinto
Herbal Essence
Make the most of a sunny summer with a fragrant garden full of your favourite herbs, tailored to your own unique taste.
By Carolyn Camilleri
Freshly snipped herbs tossed into salad, baked into focaccia bread, grilled on fish, muddled into drinks …
Herbs are always delicious, but they’re so much more fun and flavourful when you’ve grown them yourself. And when herbs are growing right in front of you in abundance, they seem to inspire culinary creativity and bolder experimentation.
Many herbs (like chives and rosemary) are also natural pest deterrents and others (like parsley and dill) attract pollinators. Another bonus: Whereas most other garden planting happens in the spring or fall, you can plant a herb garden in the summer, if you buy the established plants from a garden centre.
Growing herbs is easy and satisfying and, best of all, can be tailored to your palate and your culinary needs, whether you are a baker, a home bartender, a novice or a gourmet cook. Here’s what you need to know.
WHERE TO PLANT THEM
As a general rule, herbs like full sun and really good drainage. Herbs make excellent container plants, either as a series of pots (ideally, raised on stands) or larger rectangular planters. They can do nicely in a raised garden bed, either a ground-level version or one on legs. The key is always to ensure good drainage.
Some of the most common culinary herbs — basil, cilantro, dill, chervil, lemongrass, parsley — are annuals that get planted new every year. Many others are actually hardy perennials, but are treated as
annuals because they grow fast and can get leggy and woody (oregano, lavender, lemon verbena, thyme). They get to a point where it is just easier to start over. And some herbs, like rosemary and lavender, are susceptible to root rot in the winter because the drainage wasn’t as good as one had hoped.
However, with Victoria’s mild winters, you may find you can keep your herb garden producing all winter, provided you keep up with the maintenance and bring the pots into a greenhouse or garage if it gets really cold. Larger planters and raised beds may be OK as long as they can be covered to protect the plants from frost.
HOW TO PLANT THEM
For best results, start with brand-new organic potting soil, available at most garden centres. Don’t use soil from your garden — it’s too heavy. You want lightweight soil, with perlite or vermiculite mixed in for — you guessed it — good drainage.
Rosemary, oregano, sage and thyme like a sandier soil (for yet more drainage), so you may want them in a separate place from other herbs like basil, lemongrass and cilantro.
Also, mint and lemon balm, as lovely, fragrant and useful as they are, need their own space so they don’t take over your whole herb garden. They are vigorous growers that send out aggressive runners; the key is to contain their roots, so they are best planted in a pot. Oregano is also a member of the mint family, but it isn’t as invasive if you keep it well trimmed.
Cilantro is one of the few herbs that can be sensitive to sun — not because it is too hot, but because it can “bolt” — grow really fast, flower and go to seed. Moving it to a shadier spot in the afternoon may help.
Check the growth heights on the plant tags. Place taller herbs along the back of your garden so they don’t block the sun for the more diminutive herbs.
The best time of day to plant your carefully chosen, newly purchased herbs is late afternoon or early evening, so they can adjust overnight before the heat of the sun the next day.
Water them very well when you plant them.
HOW TO CARE FOR THEM
Water herbs every day, all summer, ideally in the morning and probably at night, too. Check often to make sure they aren’t looking limp. Mini drip systems are excellent for herb gardens and can be set up quite easily.
Trim them often and trim a lot, up to about one-third of the plant. Don’t be afraid to snip off the newer, smaller leaves — they usually taste nicer anyway — and leave the bigger leaves to absorb the sun.
For most herbs, if you see a flower, snip it off right away. Once flowers start, the flavour can change. Lavender is an exception — you do want flowers on lavender.
Snipping back herbs often also prevents them from getting leggy (long branches shooting out in all directions) and woody (hard stems). The goal is to keep the herbs compact and leafy.
That said, lemongrass, chives and garlic chives are different. These you use by cutting the stalks at almost ground level or, in the case of lemongrass and garlic chives, gently pulling them out like a green onion.
Most container plants benefit from occasional fertilizing midway through the summer. Be sure to choose something organic and natural — the garden centre can recommend the best products for your garden.
If you have never grown herbs before, choose a handful of favourites to start, then add more next year. You can also tailor your herb garden to the kind of food you like to cook, or the kind of cocktails you like to drink. (On pages 65-66 we have suggestions for the best starter herbs for home cooks, bakers and bartenders.)
Remember: While herbs have many things in common (well-drained soil!), each variety has some unique requirements. It can also be surprising how much, how fast and how big some herbs can get. Keeping up with their care can be a bit of work — but it’s rewarding work, especially when the ingredient that perfects whatever you are cooking, baking or mixing into a cocktail is just outside your door.
PICK YOUR FLAVOUR COMBO
The world of culinary herbs is practically boundless. Narrowing down what belongs in your herb garden is partly about the cuisine you favour. Here are three herb garden ideas for chefs, bakers and bartenders.
Chef’s Garden
Must haves in a Mediterranean garden include basil, rosemary, thyme, sage, oregano and lavender. For an Asian garden, Thai basil, cilantro, garlic chives, lemongrass, shiso and chilies would be a great starting point.
And sometimes it’s a beloved dish — sage brown butter sauce on pasta, chicken with creamy tarragon sauce, fresh basil on homemade pizza — that makes an herb a good choice for your garden.
Essential herbs for serious cooks: Genovese/Italian basil, chives, rosemary, common thyme, flat-leaf parsley, sage and oregano.
Kick it up a notch: cilantro, tarragon, lavender, lemongrass, shiso, garlic chives, chilies, mint, marjoram, dill, savory, variations such as Thai basil and lemon thyme.
Baker’s Garden
Both fresh and dried herbs can be used in baking, but note that the more delicate herbs — basil, lemon balm, mint, chives — don’t do well exposed to high oven temperatures unless they are mixed in with something. Stir these fresh herbs into fruit for a cobbler or pie, infuse them into custard or cream, grind them into sugar for cookies or mix into a batter or dough for cake or scones.
Sturdier herbs like rosemary and thyme can take more heat when used fresh, for example, sprinkled on top of focaccia or in crackers where they are exposed more directly to the heat.
Favourite herb choices for bakers: thyme, rosemary, sage, chives, mint, basil, lemon balm and culinary lavender.
HELPFUL TOOLS
In the garden:
• Herb snips or shears are small straight scissors that allow you to prune delicate plants with precision.
• Small secateurs are good for anything that gets woody, like thyme or rosemary.
• A garden trug is handy for gathering and hauling cut herbs from your garden to your kitchen.
In the kitchen:
• A salad spinner makes washing and drying herbs so much easier.
• Herb scissors have five blades and are faster than chopping. Rinse them well right after use, though, to avoid having to pry dried plant material out from between the very sharp blades.
• Drying racks or a food dehydrator allow you to preserve your herbs for later.
• Lidded ice cube trays are great for freezing delicate herbs such as basil or mint, which can be puréed and formed into cubes that can be added to soups, steam syrups and drinks.
Herb scissors, Starfrit
Harvest basket, or trug, Lee Valley
Herb snips, Williams Sonoma
Bartender’s Garden
Fresh herbs go well beyond garnishes in the bartending world and can really elevate cocktails and mocktails. How you get herbs from the garden to the glass most often involves muddling, infusing or making simple syrups (see recipe). Of course, a little garnish for the glass is a nice touch, too.
Thyme goes well in citrusy gin and vodka cocktails, and lemon balm or lemon verbena can add a pleasant zing. Versatile basil can go with sweeter drinks made with berries or melons, but also works in a Caesar, gin and tonic, or Martini. Culinary lavender and rosemary are delicious in citrusy drinks like lemonade, with rosemary also a beautiful addition to whisky-based drinks.
And then there is mint.
Mint is an essential ingredient in many classic cocktails, both as a garnish and for the fresh aroma of its essential oils. But which mint? Depending on whom you ask, there are hundreds, even thousands, of mint varieties. Peppermint, a notably strong-flavoured mint, and spearmint, which is milder, are just the beginning. Some mints have a hint of ginger, citrus, pineapple or apple, while chocolate mint has a citrus taste, but smells like chocolate. Some even have names that hint at the drink they’re best suited for, like Cuban mint (mentha x villosa) for Mojitos and mentha margarita for, yes, Margaritas.
Pick a few mints, plant them in a pot separately from other herbs and have fun experimenting!
These tasty botanicals may not technically be herbs, but they are still flavour powerhouses and make attractive garnishes, too.
Edible Flowers
In addition to the blossoms of herbs such as lavender, rosemary, thyme, chive, mint and sage, which are all edible, you can plant actual edible flowers, like nasturtiums, pansies, calendula, violas and roses (grown without pesticides, of course). They make very pretty garnishes, cake decorations and additions to salads. Just check each flower very carefully for tiny critters, then wash gently and keep refrigerated until serving.
HOW TO MAKE HERBAL SIMPLE SYRUP
This easy, versatile syrup is delicious in cocktails or added to lemon juice and fizzy water. Note that you will need a small saucepan, fine mesh strainer or cheesecloth, a funnel and an 8 oz/250 mL glass bottle or jar with a tight-fitting lid for each syrup you make. Makes about 1 cup.
Syrup:
• 1 cup water
• 1 cup sugar
Herbs — choose one per batch of simple syrup:
• 1.5 oz (by weight) soft herbs: about 6 to 8 large basil leaves, a handful of fresh mint, or 8 to 10 sage leaves
OR
• 4 to 5 sprigs sturdy herbs such as rosemary or thyme
OR
• 2 to 3 Tbsp dried culinary lavender buds OR
• 8 bay leaves
Carefully rinse your fresh herbs clean. In a small saucepan over medium-high heat, bring water to a boil.
Stir in the sugar and lower heat to medium. If using one of the sturdier herbs (rosemary, thyme, bay, lavender), add it now. Keep cooking and stirring until sugar is completely dissolved, then remove from the heat.
If using one of the softer herbs (basil, mint or sage), add it to the syrup now.
Let the herbs steep as the syrup cools. Sturdy herbs will need at least 30 minutes, soft ones 15 to 20, but taste the syrup to see if it’s to your liking.
Use a slotted spoon to remove the herbs. When the syrup is cool, strain it through a fine mesh strainer or cheesecloth and a funnel into an immaculately clean (preferably sterilized) glass bottle or jar with a tight-fitting lid. Keep syrup chilled until you’re ready to use it; it should last up to two weeks in the refrigerator.
Chillies
Chillies are botanical berries that are used like herbs for their intense flavour. Jalapeño, Thai and cayenne peppers can all be grown fairly easily and used in all kinds of cooking, baking and drinks. The peppers grow from flowers that are pollinated (thank you, bees); unpollinated flowers just fall off the plant. Peppers can be used green, for milder heat, or red, when they are fully ripe and at their hottest.
Bay Leaves
Though typically used dry as a herb, bay leaves come from a bay tree (Laurus nobilis) that can grow to four or five metres or more in height. However, bay trees can also be grown in a container and pruned often to keep them smaller (one to two metres tall). The smaller bay trees are best moved into a greenhouse or sunroom over the winter.
lemon verbena
lemon balm
thyme
basil mint
Food + Drink
68
The Dish New owners at Cafe Mexico and other tasty things happening around Victoria.
70
Between Two Slices Victoria loves sandwiches, from a cool new pop-up to the gooeyest grilled cheese.
78
If You Like Piña Coladas The team at Citrus & Cane gives us the scoop on their big move downtown.
RECIPES
77 The Perfect Grilled Cheese Sandwich
79 Amaro Daiquiri
IN SEASON
Spotted: Prawns
There are many reasons to love the month of May, but if you ask us, the very best reason is that spot prawns are back in season. Spot prawns are actually hermaphrodite shrimp, born male then becoming female over time, and among our most sustainable seafoods because their fishery is so tightly managed. They are also one of B.C.’s most delicious foods: sweet, firm, rich and buttery. The trick with spot prawns is not to overcook them — indeed, they are the epitome of less is more, at their most delicious freshly harvested and served as sashimi, lightly poached or quickly grilled à la plancha. But you’d better hurry — they’ll only be around a few short weeks.
By Joanne Sasvari
A TASTE OF WHAT’S HAPPENING AROUND VICTORIA
Hola to old friends at Cafe Mexico
It’s a meeting of local legends at the popular cantina.
Last time we checked in with local bar legend Shawn Soole, he was heading to Vancouver to work on a project there; he returned to Victoria a few months later, took a couple of weeks off, and since then has focused on his award-winning Post Shift podcast in between consulting gigs. He was definitely not looking to open anything, given the state of, well, everything.
But here he is, along with his friend and “cogodfather of the industry” Solomon Siegel, the proud new owners of Cafe Mexico and Fuego Old Town Eatery.
“It was sheer serendipity,” Soole says. He’d been doing some consulting work for his long-time friend and mentor, Brad Olberg, who opened Cafe Mexico in 1985. The two first worked together in 2016 when Olberg and his wife Hilda were rebuilding Cafe Mexico after a devastating fire gutted the place. Soole came on board to fine-tune the beverage program.
Now, though, Olberg was planning to name Soole in his will, giving him first right of refusal to buy the place after he was gone. Instead, Soole suggested Olberg consider selling it now, so he could enjoy a well-deserved retirement after 55 years in hospitality, knowing his restaurant was in hands that cared about the place as much as he did.
“Then Sol came on board. We always wanted to do a project together. We’ve worked together and travelled together, but we’ve never done a project together,” Soole says.
They approached things slowly and thoughtfully, working with the team for six months before finalizing the purchase to make sure it really was a good fit. Now Soole can’t stop raving about the crew there. “It’s a really great team of long-term staff and it’s a really tightknit team,” he says. “The place is really good.”
Cafe Mexico is, he notes, “a busy place,” doing 150 to 200 covers daily and 300 on weekends,
not including the 50-seat patio, and he’s not planning to make a lot of big changes. “It’s 85 per cent of where I want it to be and the last 15 per cent is the easy part,” he says. “It’s just about tweaking things and dialling things in.”
That includes building up the agave program, updating the kitchen equipment, possibly developing a collaboration with a local brewery and planning a big, multi-day party for the 40th anniversary, ending on Cinco de Mayo and including Experience Agave, a community festival supporting TLC Fund for Kids, on May 2.
“Forty years for a restaurant in Victoria, especially post-pandemic, is a testament to Brad,” says Soole. He’s pretty confident about its future, too. “People are always going to want tacos and Margaritas. This is a Mexican cantina that is a comfortable third place for people, and that is what people are chasing right now.”
He adds: “Cafe Mexico is a legacy brand and that’s important to me.”
The Cafe Mexico team, from left: Chef Andis Capellan Marte, Emma Solecki, former owner Brad Olberg, new coowner Shawn Soole, Briana Pendleton. Missing: co-owner Solomon Siegel.
TRANSITIONS
A warm welcome to Julie Hyde, the new executive chef at The Courtney Room, who was previously the chef of Toronto’s one-Michelinstarred Restaurant 20 Victoria. Michelin especially lauded the restaurant’s “warm, jovial sense of hospitality” and “a tasting menu that boasts originality in spades.” We can’t wait to taste what she’ll be cooking up here!
Chef Matias Sallaberry practises the art of asado with South Fire.
Exciting news for anyone who’s headed downtown and feeling a bit peckish: Driftwood Chinese Buffet & Bar has opened at the corner of Yates and Broad, offering all-you-can-eat Canadian-Chinese classics for an appetizing price. It’s the first Victoria location for this Island chainlet — the first of its six locations opened in Campbell River about a decade ago — and early signs suggest it’s just what we’re hankering for.
In other new openings: The team at Wind Cries Mary is opening their third restaurant, Birdman, specializing in bubbles and fried chicken, in the former Friends of Dorothy space at 537 Johnson Street. And Sam Harris and Vincent Vanderheide are close to opening Dough Eyes Pizza at 530 Pandora Avenue.
In late April, the city was abuzz to learn that there’d been a kitchen fire at Janevca Kitchen & Lounge. But that was quickly overshadowed by the even bigger news that executive chef Andrea Alridge would be stepping away from the restaurant at Rosemead House. Alridge, a 2021 Top Chef Canada finalist, brought a level of celebrity and the exciting flavours of her Jamaican-Filipino background to the city’s fine-dining scene; we are sorry to see her go and wish her all the best. Meanwhile, the folks at Janevca assure us that no one was injured and that the restaurant will reopen in a few weeks.
Head chef Matias Sallaberry and wine director Emily Davies have departed Zambri’s to focus on their South Fire concept, organizing live-fire private dinners, corporate events and other smoke-infused shindigs. But don’t worry — you’re still in good hands with Julia McInnis as Zambri’s executive chef.
After more than 30 years under the leadership of Shellie and Mike Gudgeon, Victoria’s beloved Italian restaurant Il Terrazzo is changing hands. It was recently purchased by Parametric Properties, to be operated by Top Shelf Management, the hospitality group behind Boom + Batten and Glo Restaurant +
Lounge. The new owners promise to retain all that made Il Terrazzo such a customer favourite.
Harry Tham, the uber-talented bar manager at Clive’s Classic Lounge, is winging his way to Italy to work at the Michelinstarred Moebius Sperimentale in Milan; stepping back behind the wood at Clive’s is returning barkeep Kade Russell, who will split his time with Atelier in Sidney.
Meanwhile, Nick Maharaj is leaving Part and Parcel after more than six years as head chef, during which he appeared on the 2025 season of Top Chef Canada and led Part and Parcel to win Best Casual Restaurant at the 2025 YAM Best Restaurant Awards. We wish him all the best, and can’t wait to see what’s next at the Quadra Village restaurant.
AWARDS
In March, Victoria restaurants were recognized in several categories at the Vancouver International Wine Festival’s Wine Program Excellence Awards. Congratulations to: The Arbutus Room, Boom + Batten, The Courtney Room, Marilena Cafe +Raw Bar and Wind Cries Mary. Visit vanwinefest.ca for details on the awards and info on next year’s festival, to be held March 8 to 13, 2027.
EVENTS
Fans of tequila, mezcal and other agavebased spirits should check out Tequila Nights on May 24 at Save-On-Foods Memorial Centre. This festival, produced by 17 Black Events, will feature craft cocktails, guided tastings and culinary pairings from industry experts. Note that this is a 19+ event. tequilanights.ca
Who doesn’t love chicken wings? They taste even better when they help raise much-needed funds for local charities, so get yourself to Wingstock, hosted by the Victoria Firefighters Association. This third annual event features local restaurants, B.C.-made beverages, live music and all sorts of fun. Plus 100 per cent of proceeds go right back into the community; in the last two years, Wingstock has raised $43,000 for causes including the Victoria Hospitals Foundation. Wingstock will be held June 20, 1 to 4 p.m., at the Roundhouse.
Note that this is a 19+ event. victoriawingstock.com
Food + Drink
BETWEEN TWO SLICES
Victoria really, really loves its sandwiches. This weekly pop-up is determined to feed that insatiable hunger.
By Joanne Sasvari
If you’re lucky, Otto Charcuterie’s weekly sandwich pop-up might be featuring spicy housemade capocollo with roasted peppers, provolone and arugula on focaccia.
Here at YAM we are a little obsessed with sandwiches. We dream of reubens and BLTs and croque madames, of bánh mi and muffuletta, even just a simple jambon beurre, ham and sweet butter on a crusty baguette, so deliciously satisfying.
So when we heard about a new sandwich popup, and then learned that it comes from two of our favourite chefs, well, we might have done a little happy dance around the office.
Those chefs are Max Durand, who is also the executive chef at Eva Schnitzelhaus and Nourish Kitchen & Cafe, and Paul van Trigt, formerly of Agrius, Choux Choux Charcuterie and the short-lived Tombo Eats. Their project is called Otto Charcuterie, and they are not only making
terrific sandwiches, they are also making the exceptional cured meats that go into them.
“It’s pretty unique in a sense that the pigs come down on Tuesday [from Stillmeadow Farm in Metchosin] and on Friday we’re making sandwiches with the meat,” Durand says. “All the meat is local and we make the bread, except for the baguettes, which come from Working Culture.”
They also make the sauces and pickles, all in the tiny kitchen at Eva Schnitzelhaus, while the rest of the staff works on dinner prep.
“When I started here, I was just constantly apologizing to the cooks, ‘I’m sorry, I’m sorry this is happening to you,’ because I did take over a good chunk of the fridge,” says van Trigt.
“Then Max ripped out the staff bathroom, and we now have a curing room.”
He adds: “I’ve been talking about wanting to have a sandwich place for years and years and years. There’s nothing as good as a good sandwich, you know?”
‘WE ALL LOVE SANDWICHES’
The two chefs are both originally from back east — van Trigt from Toronto, Durand from Montreal — but for more than a decade have worked in some of Victoria’s most revered, and much-missed, restaurants. They met in the kitchen at Ulla when Durand moved here in 2013. For a while they went their separate ways, then reconnected at Agrius, the elevated farm-
“WE’RE NOT PUTTING THINGS OUT THERE LIKE WE’RE GENIUSES. WE’RE JUST TRYING TO MAKE GOOD FOOD.”
Otto Charcuterie allows chefs Max Durand (left) and Paul van Trigt to make the food they love to eat.
Food + Drink
to-table restaurant that closed in 2023. And now they’re working together again.
But why sandwiches?
“We were at a point where we were, like, OK, what else can we do? What else is fun? And Paul was like, ‘I want to do sandwiches,’ ” Durand says. “We’re all pretty excited about sandwiches. We all love sandwiches.”
Before the sandwiches, though, there was the charcuterie. Van Trigt got into making cured meats and terrines years earlier when he left Ulla to work at the now-closed Choux Choux
Charcuterie on Fort Street.
“I’d kind of been burning out a bit, but I still wanted to be connected with food,” van Trigt recalls. “I’ve always had an interest in charcuterie, and I just never really had the space. That’s when the thing came up at Choux Choux. So I applied and immediately they made me in charge of production.”
He adds: “Part of the reason I started doing charcuterie was I wanted to do something that felt like it was more for everyone instead of fine dining. You know, after you’re cooking for people
Everything you love about Finest At Sea, but Tiny.
with money for long periods of time, you kind of want to just make stuff for the people. Or try to anyway.”
Years later, when Durand was trying to find a better source of sausages for the popular brunch program at Nourish, he naturally turned to van Trigt. “Why don’t we give this a try?” he thought. “Hire Paul, get local, get control over quality. Logistically, it was pretty hard to do, but I think it pays off in terms of quality. And just having great people is always an asset.”
Now they make everything from drycured coppa and salami to ham, bacon, fresh sausages and terrines, which they sell wholesale to a handful of good friends around the city, including Unicorn Sparkles, Bistrot L’Stage, Fol Epi and The Drake. They also sell a small amount of it retail at Fernwood General Store and Nourish.
“We’re pretty much making it, selling it, making it, selling it, every week, whether it’s on sandwiches or to our wholesale folks,” says van Trigt.
‘FOOD
FOR THE PEOPLE’
They launched their weekly sandwich pop-up very quietly last fall. Now they offer a different sandwich each week, with about seven of them in rotation, available only on Fridays.
The team has created a tiny curing room for salami, coppa and other dry-cured meats.
JEFFREY BOSDET/YAM MAGAZINE
“IT’S FOOD FOR THE PEOPLE, NO EGO, WE’RE NOT CHASING ANY MICHELIN STARS.”
Among them: salami with Calabrian chili and sundried tomato mayo, fresh mozzarella, giardiniera and arugula on focaccia; bánh mi with braised pork belly, liverwurst, pickled carrot and daikon on baguette; or smoked beef brisket with Emmental, sauerkraut and Russian dressing on a pretzel bun.
Next they’re considering a bricks and mortar location with more production space — if they can find one.
“The idea is to have a sandwich shop that also has good charcuterie, that can be doing charcuterie boxes and boards and selling sausages,” Durand says. “Something that’s like a deli without being a deli, just a fun place that we are excited about.”
Right now, though, they’re focused on building the brand, making sure they have a viable business and, of course, making food they — and we — love. The project also gives the two chefs a chance to work together, and that’s not nothing. As Durand says, “If you’re looking at work culture, and if I’m spending 10 hours a day, 12 hours a day somewhere, I want to be around people that are working hard, but that are also having fun.”
Most of all, they are happy to be making food that uses the finest local ingredients, supports their community and is accessible to everyone.
“It’s food for the people, no ego, we’re not chasing any Michelin stars. We’re just making businesses that work, businesses that are stable, that employ good people, who pay employees well, and give them good working conditions. That’s the ultimate goal, and I think that’s a metric of success,” Durand says.
“We’re not putting things out there like we’re geniuses,” he adds. “We’re just trying to make good food.”
To order a sandwich from Otto Charcuterie: Each week’s sandwich is announced on Monday or Tuesday, via Instagram and their website, for pickup on Friday. They sell some sandwiches through Empire Donuts and Saint Cecilia Coffee & Brands, or you can order ahead through ottocharcuterie.ca then pick it up at Eva Schnitzelhaus.
Sandwich City
10 great handhelds worth lining up for around Greater Victoria.
Drive by Italian Food Imports on Blanshard any weekday around noon and you’ll see a lineup snaking out the door and down the block. What’s worth the wait? The panini, of course, stuffed with top-notch ingredients, griddled in a hot press and available for a mouthwatering price. But it’s not the only great sandwich in town. Here are 10 that will satisfy any lunchtime cravings.
1 Birdman fried chicken served late nights at Wind Cries Mary, and soon at Birdman on Johnson Street.
2 Ham and cheese on a pretzel bun at Working Culture Bread.
3 Ultimate meatball panino at Italian Food Imports.
4 Mortadella with pistachio pesto at Otto Charcuterie.
5 Porchetta sandwich at Roast (Uptown or Phillips Brewery).
The late-night fried chicken sandwich so good it inspired Wind Cries Mary to open a whole new restaurant, Birdman.
Mmmmmortadella at Otto Charcuterie.
SATURNA ISLAND, BRITISH COLUMBIA VINEYARD, WINERY
6 Chicken katsu or charred broccoli sandwich at Part and Parcel.
7 Gooey triple-cheese melt with honey drizzle at The Farmer’s Daughter in Sidney.
8 Bacon, egg and cheese (with avocado and chipotle ketchup) from The Breakfast Shop.
9 Prosciutto sandwich from Mosi Bakery Cafe on West Saanich Road.
10 The surprisingly great supermarket sandwiches made to order at Red Barn Markets from their own smokehouse meats.
Your Sandwich Primer
A roundup of local ingredients for your homemade sammies.
Some sandwiches are sad. Others are a joy to behold. The difference? The ingredients they’re made with. As with anything, you can’t make a good sandwich with mediocre ingredients. Spongy bread, plasticky cheese, preservative-laden cold cuts, flavourless greens, mealy tomatoes — these are not a recipe for deliciousness. That’s why, when possible, we like to choose quality products made locally and with integrity. Here are just a few.
Bread : When it comes to great artisanal breads, we are spoiled for choice in Victoria, with Working Culture Bread, Fol Epi, Fry’s Bakery, Crust Bakery and Wildfire Bakery all producing excellent, delightfully crusty, sourdough-based artisanal loaves. Also check out the breads from Portofino Bakery, Irene’s Bakery and The Italian Bakery. (See page 77 for more on bread.)
Meat : Visit The Whole Beast in Oak Bay for cured and smoked meats. Find products by Haus Sausage and Sidney’s Four Quarters Meats at grocers all over the South Island. Pick up Pickles Pantry pâtés at Hank’s Bakery & Coffee in Duncan. Otto Charcuterie offers some salamis and other
Love your veggies with the charred broccoli sandwich at Part and Parcel.
cured meats through Fernwood General Store and Nourish. Some local butchers, such as McLennan’s Island Meat & Seafood, make their own products. Red Barn Markets also offers deli meats from its own local smokehouse.
Pendray Inn & Tea House — where traditions
Cheese : Check out local grocers for these Island-made brands. Little Qualicum Cheeseworks (fresh, soft, semi-firm and firm cow’s milk cheeses), Salt Spring Island Cheese (creamy goat cheeses), BoMé (mainly briestyle cheeses from Coombs), Natural Pastures Cheese Company (fresh, soft, semi-firm, firm and aged cow’s milk and water buffalo cheese from Comox), Cowichan Station Creamery (mainly alpine-style cow’s milk cheeses).
Pickles, spreads, sauces : SaltSpring Kitchen Co. offers a huge and widely available selection of preserves and sauces. Look for pickles from Nanaimo’s Barrelhouse Brine and Victoria’s Salsa Gonzales, which also produces salsas and chutneys. Find more local hot sauces by Island Chef Pepper Co., Spice Bae and, up in Courtenay, The Cure Hot Sauce Company. And check out local mustards by Golden Hour, Yellow Deer in Qualicum Beach and The Mustard Lady in Courtenay.
And don’t forget: You can always find delicious veggies, preserves, baked goods and other products at farmers’ markets all summer long. Your lunch box will thank you.
JOHANN VINCENT
Working Culture’s city loaf is a crusty-chewy levain made with organic white, Red Fife and rye flours.
The Perfect Grilled Cheese Sandwich
For something so simple — bread, cheese, butter — making a really good grilled cheese sandwich demands both finesse and attention to detail. Think beyond the white supermarket loaf and rubbery American cheese slice and take it to a whole new level.
Serves 2.
• 4 to 5 Tbsp butter, preferably salted, softened to room temperature (see note)
• 4 slices of artisanal bread, such as sourdough or brioche, not too thick and not too hole-y
• 2 cups grated cheese, preferably a flavourful but easy-to-melt variety such as cheddar, fontina, Gruyère, havarti, Monterey Jack or a combination (see note)
The bread you choose is more than a vehicle for all the other ingredients — it is what will make or break your sandwich.
Consider the texture and flavour of the loaf and the fillings, and how they complement each other. If your bread is hearty and crusty, it likely goes better with sturdy ingredients like thick-sliced ham than soft ones like tuna salad or peanut butter. And a mild-tasting white bread or ciabatta is better with subtle and delicate flavours; keep your tangy rye for bold brisket or pastrami.
Here are some classic bread and filling pairings to guide you.
• White bread: BLTs, PB&Js and the entire family of grilled cheeses, including diner classics and the French croque monsieur (ham, Gruyère, mornay sauce) and madame (with an egg on top).
• Brown/whole wheat: The wholesome version of any lunch-box sandwich, especially tuna or chicken salad.
• Rye (including marbled rye and pumpernickel): Melts, reubens, pastrami, smoked meat and other rib-sticking deli classics.
• Ciabatta or focaccia: Paninis, Italian cold cuts, cheeses, veggies and giardiniera.
• Crusty baguette: “Jambon beurre” (ham and butter), salami or other sliced meats, with or without veggies.
• Soft baguette: Bánh mi (meats, veggies, pickles and Vietnamese condiments), po’ boy (fried oysters).
• Brioche or challah: Breakfast sandwiches.
• Sourdough: Whatever you like; just beware of overly tangy or crusty breads and how they work with milder flavours and softer fillings.
• Buns, pita and wraps: There is some debate about whether a sandwich in a bun or a wrap is a proper sandwich at all. We lean to yes, but that’s a story for another day.
And remember: Toasting or grilling can transform even the worst bread into something immensely satisfying.
Butter the bread on the outside of each slice (or use mayo, if you prefer, according to the note below).
Flip two of the bread slices buttered side down and divide the cheese between them, sprinkling it evenly on top of the bread.
If you are using any add-ins, arrange them on top of the cheese or spread them on the inside of the top slice of bread. Top the cheese (and any add-ins) with the remaining two slices of buttered bread, with the buttered side on the outside.
Place a medium-sized skillet, preferably cast-iron, over medium heat and melt about 1 Tbsp butter in it. (If your skillet is nonstick, you can likely skip this step.)
Place one sandwich in the skillet and cook until the bottom is golden and the cheese is starting to melt. Use a thin metal spatula (a fish turner is ideal) to flip the sandwich over. Cook until golden on the second
side and the cheese is fully melted. You may have to flip it one more time on each side to get your perfect level of golden-brown crispness. Transfer the sandwich to a plate. Use a paper towel to wipe out the skillet, add a little more butter, then repeat with the second sandwich. Slice each in half diagonally and serve, ideally with tomato soup.
Notes: There is a pretty good argument for using mayonnaise instead of butter to coat the bread — it adds a rich, creamy flavour and creates a nice, crispy texture. If you go this route, coat the outside of the sandwiches in mayo, but still add a little butter to the pan when you cook them. Be sure to grate the cheese yourself as many packaged pre-shredded cheeses contain additives to keep them from melting. The finer the grate, the more evenly the cheese spreads and the easier it melts.
JEFF WASSERMAN/STOCKSY
Food + Drink
IF YOU LIKE PIÑA COLADAS
Citrus & Cane brings its tropical vibe downtown.
By Joanne Sasvari
Most days, Tim Siebert would be behind the bar, shaking up Mai Tais and Piña Coladas. Today, though, he’s plastering walls and counting down the days and weeks until he and his co-owner Jessa Gildersleeve can open the doors to their bar, Citrus & Cane, in its new Trounce Alley location.
“For now our hope is May, somewhere in May,” he says. “There’s a few pieces that we’re still waiting on. We have a custom-made bar station that got trapped in Beirut. We’re hoping that that will kind of show up in the next couple weeks. There’s a few things like that.”
Citrus & Cane opened in January 2020, a tropical-themed cocktail bar in the ’70s-retrocool Copper Owl space upstairs at the old motor inn at 1900 Douglas Street. Then the pandemic came along and BC Housing bought the hotel to provide accommodation for the unhoused, leaving the Citrus & Cane crew in limbo.
“We knew when BC Housing took over the property that eventually we would get kicked off it, so we’ve kind of been looking for the last three-odd years. And we’ve always loved downtown,” Siebert says. “We looked at a few different locations. We almost had a space on Fisgard Street in Chinatown. We almost got the old Little Jumbo space. We had a few things that just kind of fell through. It felt like we’d looked at almost every property in town and then we got a phone call that Park’s Kitchen was coming available and we just kind of fell in love with the location.”
He adds: “We’ve always loved Trounce Alley. I kind of like that it’s in the centre of everything, but it’s not super obvious, still kind of hidden a little bit.”
In fact, the addition of Citrus & Cane might just make this the most exciting sipping neighbourhood in all of B.C., with Bodega, Poco
and Tapa Bar at one end of the alley, Wind Cries Mary and the Government Street pubs at the other, and Humboldt Bar, Clive’s Classic Lounge, the Fairmont Empress and The Courtney Room just a short stroll away. Notably, both Humboldt Bar and Citrus & Cane are on the North America’s 50 Best Bars extended list (at No. 53 and 87, respectively), as well as Canada’s Best Bars (No. 22 and 43).
This is a truly impressive collection of places to enjoy beer, wine and cocktails and the convivial social environment they create.
Even better for Citrus & Cane’s guests, the new location has offered Siebert and Gildersleeve the opportunity to make some exciting changes.
First of all, there’s no longer a steep flight of stairs to climb, so the bar will be wheelchair accessible. Secondly, it will have more seats — 75 compared to 58 — plus, yes, a patio. But most
Citrus & Cane co-owners
Tim Siebert and Jessa Gildersleeve are looking forward to the “laneway culture” of their bar’s new location.
excitingly, it will, finally, offer food: Chef Torin Egan, well-known from The Superior Cafe, Foo and Boomtown, will be creating a menu of elevated, sharable, cocktail-friendly bites.
“It was definitely a comment we got a lot. You know, ‘We’d love to stay for another drink, but we really need to eat something,’ ” Siebert says. “It’s also nice to just add some food.”
Siebert and Gildersleeve have other plans, too, but as he says, “That’s a Phase 2 kind of thing.” Right now, they’re just focused on getting the doors open so they can start serving their beloved Cool Kid Hi Balls and Don Draper’s World Tour of Old Fashioneds and whatever blue drink takes their fancy that day.
“We’re definitely gonna miss that old space,” Siebert says. ”We loved it up there. It certainly wasn’t our choice to leave, but there are a lot of general business upgrades that are really important, and they’re all things that people have been asking for for years, so we have to evolve and change.”
Although we may miss the mid-century vibe of the old place, Siebert promises that the new one will be just as much fun and the drinks just as fruity, rum-forward and garnished with little paper umbrellas as ever. After all, he says, “We’re still Citrus & Cane.”
AMARO DAIQUIRI
At Citrus & Cane, bartender and co-owner Tim Siebert offers this bittersweet variation on the most classic of rum cocktails.
• 1.25 oz Amaro Montenegro
• 0.5 oz Wray & Nephew Overproof Rum
• 0.25 oz Planteray Cut & Dry coconut rum
• 0.75 oz fresh lime juice
• 0.5 oz Rich & Raw Syrup (see recipe below)
Place all ingredients in a cocktail shaker with ice. Shake well and fine-strain into a chilled cocktail coupe. Serves 1.
Rich & Raw Syrup:
• 2 parts raw cane sugar
• 1 part water
Place everything in a saucepan and bring to a boil, stirring frequently, and cook until sugar is completely dissolved. Remove from heat and cool to room temperature. Transfer to an immaculately clean sealed vessel (such as a glass bottle or Mason jar). Store in the fridge for up to a month.
A Grapes Reunion
Tom Hooper brings the band together again for a rare opportunity to rock the Mac.
By David Lennam
Tom Hooper can’t recall precisely the last time The Grapes of Wrath played Victoria.
The full band, that is. Not the acoustic duo he and Grapes cofounder Kevin Kane have been touring across Canada, on and off, for years. But rather, the hit-making electric three-piece with the addition of Hooper’s brother — and original Grape — Chris on drums.
That’s the treat awaiting audiences at the McPherson Playhouse on May 22 as the madein-Kelowna band makes an extremely rare, full-electric-trio appearance, adding some extra oomph to their melodic folk pop.
“We just like the way we sound as a threepiece. It’s more aggressive,” says the 59-yearold Hooper while on a Victoria visit from his longtime home on Salt Spring Island. “It’s always a treat to play with my brother. And the three of us have been doing it for almost 50 years.” That could just make them the longest-running original lineup in rock.
If the Rolling Stones can kick out the jams into their 80s, The Grapes of Wrath can certainly hold their own as they slip into what would be retirement age for most. There’s a powerful back catalogue of late 1980s/early ’90s hits. Albums like Treehouse, Now and Again and These Days went gold and platinum while singles like “Peace of Mind,” “I Am Here,” “You May Be Right,” “O Lucky Man” and “What Was Going Through My Head” were radio and MuchMusic staples. The band sold out arenas, whipping up their own kind of screaming, crying Beatlemania, or — more aptly — Grapemania.
Hooper admits one of the things he misses about those early days is the supersize audiences that immediately vanished when the band broke up in 1992.
“Truthfully, I missed playing with Kevin. It’s a thing you don’t realize what you have until you don’t have it. Not only is he a great musician and great guitar player, but he’s a great guy.”
“In his nearly six decades, Hooper has really only had one job — rock star ...”
CHILDHOOD FRIENDS
Last year, after a 20-year separation, with Hooper forming the band Ginger with the other Grapes, he and Kane reunited and decided to tour across Canada once again. Hooper jokes that the pair have had more sold-out shows since then than they’ve had in the previous decade.
And, of course, their live shows have become huge singalongs.
In his nearly six decades, Hooper has really only had one job — rock star — starting when he was a 10-year-old jamming with his brother and their pal Kane. They called themselves Kill Pigs, likely the first punk band in Kelowna.
But Kane veered off into more melodic music, while the Hoopers clung to their punk roots. They formed Gentlemen of Horror, releasing a five-song album in 1980 and famously gigging with the Subhumans and the Dayglo Abortions in Victoria at the seminal Hardcore ’83 event. (Only 200 copies were made of the self-titled Gentlemen of Horror album; one recently sold on the online
vinyl marketplace, Discogs, for $4,000. “I don’t even have a copy myself,” Hooper laments.)
A couple of years later, the three childhood friends got back together and officially became The Grapes of Wrath in 1983. The name was plucked from “the least stupid-sounding names” in a book about movies — none of the band members had seen the film or read the novel at the time.
A year later, they were signed to the fledgling Nettwerk label and started a run of mega success. Although they’ve just recorded new material, the show at the Mac will be a nostalgic nod to the band’s greatest hits. Those who have seen them live won’t be surprised to hear encores like Cheap Trick’s “Surrender.” “We played that at our very first gig at our Grade 7 dance in Kelowna,” says Hooper. “I think we were called Feedback at the time and our friend Darryl Neudorf, who went on to play with 54-40, sang lead vocals.”
There might even be a track from that fabled Gentlemen of Horror album.
The Victoria concert is just one stop on a nationwide tour for singer-songwriter Tom Hooper and his fellow members of The Grapes of Wrath. ANDY DOYLE-LINDEN
CULTURE CALENDAR
There’s a party in every neighbourhood — and you’re invited!
ESQUIMALT BUCCANEER DAYS
May 8 to 10, Archie Browning Sports Centre
What began as a May Queen celebration has become an all-out community extravaganza. Get into the summer spirit with live music, all-ages games, loads of food, carnival festivities and, of course, pirates. esquimaltbuccaneerdays.ca
CITY OF GARDENS QUILT SHOW & SALE
May 8 to 10, Pearkes Rec Centre
Marvel at this showcase of more than 250 expertly crafted quilts by the talented folks of the Victoria Quilters’ Guild. Plus, enter the raffle draw for one of three unique quilts valued from $600 to $1,700. victoriaquiltersguild.org
VICTORIA HIGHLAND GAMES & CELTIC FESTIVAL
May 9 to 17, various locations
The 163rd annual festival kicks off with the Tartan Parade from Centennial Square at 11 a.m. on May 9, followed by the Tilted Kilt Pub Crawl on May 13 and a full weekend of Highland Games May 16 and 17 at Topaz Park. This year also features the first-ever Scottish Highland Games Women’s World Championship to be held in Canada. victoriahighlandgames.com
VICTORIA SYMPHONY PRESENTS
MAHLER’S SYMPHONY NO. 5
May 10, Royal Theatre
Gustav Mahler’s most famous work contains both great emotional highs and lows: He composed it over two summers while recovering from a near-fatal hemorrhage in 1901, during which time he met and married the Austrian composer Alma Schindler. The serene fourth movement is a heartfelt love letter to his new bride. rmts.bc.ca
STARS ON ICE TOUR
May 14, Save-On-Foods Memorial Centre
Witness a spectacular lineup of individual and ensemble routines performed by some of the world’s greatest ice-skating champions, including Canadian Olympians Kaetlyn Osmond, Piper Gilles, Paul Poirier, Madeline Schizas and Elvis Stojko. sofmc.com
BALLET VICTORIA PRESENTS ALICE IN WONDERLAND
May 15 and 16, Royal Theatre
Follow Alice down the rabbit hole in a fun and fantastical choreographed adventure set to a score by renowned composer Benjamin Britten. rmts.bc.ca
Compiled by Julien Johnston-Brew
THE GONDOLIERS
May 16 and 17, Mary Winspear Centre
Victoria’s Gilbert and Sullivan Society presents the beloved comedic operetta following two Venetian brothers who learn one of them is heir of the fictional kingdom of Barataria. Hijinks and wordplay ensue when they’re forced to rule jointly until one is named the true heir. marywinspear.ca
FROM BRUSH TO BLOCK
May 16 to October 11, Art Gallery of Greater Victoria
In this intimate collection of works by Imao Keinen and Kono Bairei, two artists from Japan’s transformative Meiji period (1868–1912), handpainted pieces are juxtaposed with printed impressions to inspire discussions about how imagery and medium shape artistic meaning. aggv.ca
SHAKESPEARE IN LOVE
May 20 to June 7, Langham Court Theatre
This comedic tale of mistaken identity, ruthless scheming and true love follows young Will Shakespeare’s infatuation with his latest muse: the feisty, brilliant and beautiful Viola, who will stop at nothing to appear in the bard’s next play. langhamtheatre.ca
DRAG IS ART
May 28 to 31, Intrepid Theatre
Indulge in the vibrancy of drag performance in this second annual showcase of local and touring artists from musical theatre to wonderfully campy comedy. intrepidtheatre.com
OCEAN WEEK VICTORIA
May 30 to June 8, various locations
This peninsula-wide collaboration of local organizations invites the community to learn about the importance of the ocean and its impact on our lives leading up to World Oceans Day. Activities include arts and crafts workshops, outdoor concerts, beach cleanups and much more. oceanweekvictoria.ca
THE VILLAGE BLOCK PARTY
June 7, Cook Street Village
Boogie on down for a day of arts and crafts, food trucks, cold drinks, dog races, live music and a variety of vendors selling jewelry, ceramics, candles, textiles, clothes and more. thevillageblockparty.com
IVAN DECKER
June 12, McPherson Playhouse
Need a good laugh? Britain’s Chortle magazine calls award-winning stand-up comedy powerhouse Ivan Decker “smart, original and slick,” and his sharp wit and impeccable timing earned him a Netflix special among other TV appearances. rmts.bc.ca
VICTORIA INTERNATIONAL JAZZFEST
June 19 to 28, various locations
Over 10 hot days enjoy the cool sounds of jazz, blues, funk and world music from artists such as Miles Electric Band (led by Miles Davis’s nephew, Vince Wilburn Jr.), Kokoroko, Pink Martini and Nanaimo’s own James Vickers Band at indoor and outdoor performances, including some free of charge. jazzvictoria.ca
The Village Block Party, June 7, Cook Street Village
THE ART OF THE NATURAL
By Joanne Sasvari
One glance at a Donna Anderson landscape and you instantly know that it could only be from here: moody, misty, gorgeously textured and awash in West Coast hues of stormy blues, woodsy greens, cloudy greys and sunlit browns. Nature, Anderson says, is her muse, everchanging and awe-inspiring. You know what else is also a little awe-inspiring? That this is not her first career.
Most Victorians probably know Anderson best as the long-time owner of the popular fashion boutique Hughes Clothing. But she’d always been drawn to painting and photography, and in 2019, with retirement on the horizon, she travelled to Mexico for a retreat with local artist Laura Harris.
And that changed everything.
Today Anderson works with acrylics, gels and paste to create works with multimedia textures and a sense of movement, capturing the essence of clouds, horizon lines, ocean, mountains and trees. “My goal,” she has said, “is to create a moment that resonates with the viewer.”
Certainly it resonated with the team at the Magnolia Hotel & Spa. With all its recent accolades — among them, being named Canada’s top hotel by Condé Nast Traveler and one of only 11 B.C. hotels awarded a Michelin key — it was time for a refresh. In addition to hiring interior designer Sharon Bortolotto of BBA Design Consultants to make the rooms on
their Diamond Floor more modern, refined and residential, the team wanted to bring the natural beauty of the Island indoors.
Over three years, Anderson created more than 70 original works for the project, each of them framed by local artist Jacqui Austin, owner of Art in the Barn Gallery. Now every guestroom features an original, signed Anderson artwork. As Bill Lewis, the hotel’s general manager, says: “Her work doesn’t simply depict nature — it draws you into it.”
For Anderson, what started as a “what if” has clearly become much more than that. Consider it the encouragement you need to pursue your own creative dream.
Detail, The Time Before Birds Sing, by Donna Anderson.
