By Keith Watt
Paisley Aiken is a busy woman. Three young boys all
starting school and hockey, an active community life on
boards and committees, oh, and she just happens to be
the founder of an outstanding charity that brings literacy
and story craft to over 1300 Victoria students every year.
She stopped just long enough the other day at one of her
favourite neighbourhood haunts, the Fairfield Market, to
tell me about The Story Studio Writing Society.
“It all began with a TED talk,” she tells me. “I learned
about an incredible organization in the United States
called 826 Valencia that brings literacy skills to thou-
sands of inner-city kids in major American cities. I want-
ed to know if the model could be adapted to a smaller
community like Victoria.”
FROM OUR READERS
4 5NOVEMBER 2015 NEIGHBOURS OF FAIRFIELD
Thanks for your informative article on our talented neigh-
bour, Joe Coffey. It was such a pleasure to learn more
about Joe’s amazing life through your article.
I hope you will forgive me for making a minor correction re-
garding your article on Ross Bay Cemetery, which is not
the oldest cemetery in B.C. as stated in your article.
While the oldest burial grounds in BC belong to the First
Nations of this land, the first non-native one in the prov-
ince is the Jewish Cemetery located at Kings and Fern-
wood Roads, established in 1859.
All the best,
I want to thank you for the article you wrote in the October
2015 Edition of Neighbours of Fairfield about the Amelia
Douglas Tour in Ross Bay Cemetery. It certainly helps
getting people out to our tours at Ross Bay Cemetery.
Would it be possible to get an electronic copy of your
article that I can send to my executive members? The
document must be very popular as we have not been
able to locate another copy other than the one we have.
Thank you. Hope to see you on a future tour.
Old Cemetary Society of Victoria
PAISLEY AIKEN AND THE STORY STUDIO
TURNING KIDS INTO AUTHORS
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Paisley comes by her interest in writing and human de-
velopment honestly. She worked in alternative education
for at-risk youth in the Caribbean before starting a family.
She has owned and managed her own rural bookstore,
followed by a stint in book publicity, accumulating cours-
es and certificates in publishing along the way. All this in
addition to an organization which provides medical volun-
teers to Vanuatu that Paisley and her husband, Dr. Jona-
thon Aiken, a Victoria physician, head up. (Did I say busy?)
Couple that with a business degree, and when she learned
of 826 Valencia, The Story Studio seemed a perfect fit.
“By getting kids to tell their stories, you help increase
the kid’s confidence in themselves,” she explains. “We
do that by leading kids through the creative process so
each kid completes a storybook on their own.”
The Story Studio connects a network of over 40 volunteer
6 7NOVEMBER 2015 NEIGHBOURS OF FAIRFIELD
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“scribes” and story coaches with teachers who would like
to bring this experience into their classrooms. Last year
over 1300 Victoria children became authors, either with
picture books or chat books or full-fledged short stories,
the best of which have been compiled in a book called
“Victoria Imagined--Stories by Local Kids.”
And the teachers are effusive in their praise: “The Sto-
ry Studio writing program fosters creativity, enthusiasm,
and self-pride,” says Grade 2/3 teacher Corrinna George
of Campus View Elementary. “No other writing program
has captivated my students...ever!”
Or: “The Story Studio finished books become treasures
for the students to keep forever and encouragement for
them to think of themselves as authors,” says Pam Ewart
of Frank Hobbs Elementary.
But perhaps the kids say it even better: “Dear Story Stu-
dio, Thank you so much for helping me make a great
story. You let me think really hard about what I was going
to say. You listened to my thoughts and ideas and you
gave me plenty of suggestions. I also want to thank you
so much for publishing my story and fixing my spelling
mistakes. When I got my story back I was so excited to
read it and when I did I was so proud of myself!”
Paisley explains that sometimes the stories are a way of a
child processing some difficult situation in their life, such as
a divorce. “I remember one child who wrote this story about
a wolf that was stuck in a dark cave. He was so sad and an-
gry. Then a doctor punched a hole and the light streamed
in. It’s so obvious the child was processing something.”
Victoria Imagined, the book published by The Story Stu-
dio Writing Society of some of the best student stories,
shows how kids process through fiction. One story is how
the government is going to burn down Saxe Point and put
up a car factory and how three friends come together to
get the mayor to stop the project. Another tells of a night
encounter in Beacon Hill Park with some loggers about
to cut down trees.
The book is a pleasure to read. Available at Munro’s
Books, Russell’s Books and Legend Comics, it’d make
a wonderful Christmas gift to the literacy fan on your list.
And it’s a great way to support a fantastic local charity
helping local kids become authors.
For more information visit The Story Studio Writing Soci-
ety’s website at storystudio.ca.
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By Keith Watt
Once every three months, a group of Victoria real estate
agents sets aside their busy professional lives to im-
prove the lives of people less fortunate in our community.
Each quarter, the realtors gather and for one hour to con-
sider which charity to support. After that, each realtor
writes a cheque for $100, and those funds are directed
to the registered charity chosen at the meeting.
“Agents are often seen battling offers and counter-offers,”
says one of the founders, realtor Tara Hearn. “This is dif-
ferent. We’re combining our efforts to support ‘homeful-
ness’ in our community, not ‘homelessness.” Along with
co-founders realtors Jane Johnston, Neil Bosdet and Jo-
anne Boderson, these founders hope to see the group
mirror the success of 100-plus Women Who Care and
expand the impact of the unique charitable concept of
giving directly and immediately to those in need of hous-
ing or shelter.
The first such award went to The Larin Society, which
operates Bill Mudge House in James Bay, a communal
house for men making the transition out of the corrections
system. The organization met recently and chose as their
second target of support The Artemis Society, group of
female physicians of colour who “nurture women physi-
cians of color and increase their visibility in society to
serve as healthcare providers, care-givers, community
leaders, mentors, and role-models thereby increasing
physician workforce diversity and diminishing healthcare
Congratulations to this group of professionals for their
dedication to giving back to their community.
For more information, contact the organization through
their website at 100RealEstateAgents.com
First Cooperative Wellness Fair
Date: Saturday, November 7 and Sunday, November 8
Time: Saturday 10am to 4pm and Sunday 1pm to 4pm
Where: 1303 Fairfield at Moss Street
Planned co-operatively by the Creating Community Wellness
Society, the Victoria Health Co-op and Fairfield United Church.
For more information, please contact firstname.lastname@example.org
Date: Saturday, November 14
Where: Fairfield United Church, 1303 Fairfield Road
Time: 9:30 to 10:30
Date: Wednesday, November 18
Time: 1:00 to 3:30 pm
Where: Cook Street Village Activity Centre, 380 Cook
Cost: $5 per player
Travel with the Roscoes--Amazing Journeys
Date: Thursday, November 19
Time: 7:30 pm
Where: Ross Bay Villa, 1490 Fairfield Road, Victoria
Cost: $10. Accommodation limited so reserve ahead at
Travel back in time as heritage consultant Stuart Stark explores travel in
the Victoria era.
Cook Street Village Activity Centre’s Annual Christmas Craft
Sale and Silent Auction
Date: Saturday, November 28
Time: 9:30 am to 2:30 pm
Where: CSVAC 380 Cook Street, Victoria
Table rental information call 250-384-6542.
Victorian Christmas Ornament Workshop
Date: Sunday December 6
Time: 2:00 to 4:00 pm
Where: Ross Bay Villa, 1490 Fairfield Road, Victoria
Cost: $15 per person
Learn how to make some tradition Christmas tree ornaments. Materials
are supplied. You take home the decorations you create. Please
reserve at email@example.com
The Improv Cabaret
Date: Sunday, December 6
Time: 8 pm
Where: Victoria Event Centre, 1415 Broad Street, Victoria
A night of improvisational comedy hosted by Fairfield’s resident improv
comic, Dave Morris. An adult-themed evening.
New Businesses in the Neighbourhood
The Village Taverna: Terry and Pam are proud to announce
the opening of their new restaurant in the heart of the
Cook Street Village named the Village Taverna. It will
feature Greek food in a soft and inviting setting. Terry has
36 years experience in the business as former owner of
Eugene’s Restaurant and Pam was formerly in the legal
field. We invite you to taste the flavours of Greece.
Crossover Coaching: “Caterina Alberti has over 25 years
experience in the tourism industry, providing leadership
in retail management and entrepreneurial initiatives. An
accredited Executive Business Coach from Royal Roads
University and a recipient of the 2013 Capilano University
Distinguished Alumni Award, Caterina coaches leaders
to step into their role with courage and develop their
business vision, improve customer relations, service and
sales.” Her website is crossovercoaching.ca or email
is firstname.lastname@example.org. Contact Caterina at
CLASSIFIEDS & EVENTS
8 9NEIGHBOURS OF FAIRFIELDNOVEMBER 2015
By Dr. Julian Hancock, Fairfield Skin Clinic Dermatologist
It is not surprising many people confuse Botox and Juvederm
as both are injected under the skin to reduce wrinkles.
However, Botox is injected carefully into selected face and
neck muscles to relax those muscles reducing the overlying
wrinkles. Juvederm is a injected under the wrinkle to lift and
reduce it. The two can be used together to maximize wrinkle
reduction, but are more commonly used in different areas
of the face, for different types of wrinkles. Common wrinkles
treated with Juvederm are the “puppet lines” on either side of
the mouth, grooves around the nose, depressed acne scars
and larger areas. Filler is also popular in and around the lips.
Botox is often used for the “crowsfeet” outside the eyes:
• those noticeable lines if you smile or scrunch your eyes
• and frown lines on the forehead and between the eyes.
Along the lines of ‘it’s not what you’ve got, it’s the way
you use it,’ success in using these ace wrinkle-busters is
knowing the right amount of the right stuff in the right place
at the right time. I like to ensure that my patients get good,
consistent results customized to their needs. By doing the
injections myself, I can guarantee satisfaction.
WHAT ARE THEY?
Botox is purified bacterial protein extremely effective
at weakening muscles. It does not cause numbness or
loss of sensation. Its medical as well as cosmetic uses
have expanded rapidly over the past 15 to 20 years from
controlling ocular squints and eyelid spasms, to reducing
muscle spasms in children with cerebral palsy as well as
painful muscle dystonias and migraines in adults. Botox
even blocks sweating and is used to treat hyperhidrosis
(sweating beyond what’s needed for body temperature
regulation) of the hands and underarms.
Cosmetic Botox was pioneered by BC specialists Dr.
Alastair Carruthers, a Vancouver dermatologist, and Dr.
Jean Carruthers, an opthalmologist. Botox works for three
to five months, longer for reduced sweating.
Juvederm is a clear hyaluronic gel that is animal free and no
allergy testing is required prior to use. It is close in structure
to the matrix naturally in skin. It comes in a variety of grades
to treat different areas, some for lips, for deep lining of the
face and some to treat superficial lines.
In a sense, injecting Juvederm under wrinkles to lift them
is simply putting back what squeezed out through years of
sun, gravity and muscle action.
Juvederm lasts five to 10 months, sometimes longer if
combined with Botox.
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LOOK YOUR VERY BEST THIS HOLIDAY SEASON!
Picture this: you have been plan-
ning your dream vacation for over
a year and you are enjoying your va-
cation when you find out that London
Heathrow airport has been shut down
and your flight home is cancelled. That’s what happened
when the volcano erupted in Iceland!
Almost 70 per cent of cruisers use a cruise agent. They
see the value of the cruise agency because they under-
stand that buying a cruise can be complicated. I have
been with Expedia CruiseShipCenters, Victoria for almost
10 years and I can tell you that cruise consultants are your
biggest advocate when something goes wrong. A great
example of this was the volcano eruption in Iceland.
If you are cruising for the first time, seeking the assistance of
a cruise consultant is simply a smart idea. If you are a cruise
novice, you may still run into questions regarding such things
about location on the ship or dining reservations. The com-
mon misconception is that using a travel agency costs more
money, but this is simply not true. The price of the cruise is
the same if not better than it is with the cruise line that actually
pays us for taking excellent care of you.
CRUISE AGENTS CAN HELP:
• Choose the cruise line that is right for you.
• Make your booking.
• Choose an appropriate stateroom.
• Arrange airfare and transportation to the ship itself.
• Help with pre- and post- hotel stays.
• What are you doing while at these exciting ports? Let
cruise agents guide you with shore excursions.
• Offer advice on travel insurance which is so import-
ant for Canadians visiting the US!
• Arrange for a refund, if needed.
MAKING THE RIGHT CHOICE
FOR YOUR UPCOMING VACATION
It’s important to keep in mind that when booking a cruise
you make the majority of your decisions at one time,
everything from transportation, dining, hotels and even
entertainment. All of these factors impact your cruise ex-
perience, so making the right choice is critical. A good
cruise consultant will steer you toward the right selec-
tions for your vacation and reduce your stress.
MY ADVICE IS TO INTERVIEW
AN AGENT BEFORE YOU COMMIT
You are, in fact, hiring them for their services and you should
want someone with cruise experience. Ask them if they are
a member of CLIA (Cruise Line International Association).
This is one of North America’s leading organizations and
has accredited and certified Cruise Counsellors.
AGENTS CAN SAVE YOU MONEY
The cruise lines tend to communicate deals to their top
cruise agencies first. Some of these deals never appear
in the Times Colonist or even the website of the cruise
line itself. I understand that the cruise line’s promotions
are confusing and at times overwhelming. A great cruise
consultant knows how to play the game.
Go to www.victoria.cruiseshipcenters.com/consultant-find-
er and find that perfect agent that you would like to help
you navigate these complicated waters! They would love
to help find that perfect vacation for you.
#104-240 Cook Street
We’re now open all day!
Tue- Thurs, Sun: 11:45- 8:00 | Fri- Sat: 11:45- 8:30 | Mon Closed
10 11NOVEMBER 2015 NEIGHBOURS OF FAIRFIELD
RECIPE OF THE MONTH EXPERT CONTRIBUTOR
CHILE-RUBBED SHRIMP WITH
AVOCADO CORN COCKTAIL
By Keith Watt
We’re going southwest this month because it’s starting
to get damp and draughty. A little chili rub, a little avo-
cado, and you can pretend you’re in Mexico! If you need
spices the best place in town is Mexican House of Spice
at 2022 Douglas. They have everything not just for Mexico
but the whole hemisphere, Really!
• 16 jumbo shrimp (about 24 ounces)
• 2 tsp salt
• 1 tsp oregano
• 1 tsp ancho chile powder
• 1 tsp ground coriander
• 2/3 tsp ground cumin
• 3/4 tsp freshly ground black pepper
• 2 Tbsp extra virgin olive oil
AVOCADO AND CORN SALSA
• 1 ripe avocado, diced in 1/4 inch cubes
• 3 Tbsp freshly-squeezed lime juice
• 1 ripe red tomato seeded and diced in 1/4 inch cubes
• 1 ear sweet corn, shucked
• 1 green onion, both white and green parts, trimmed
and finely chopped
• 2 jalapeno peppers seeded and minced
• 1/4 cup chopped fresh cilantro
• Course kosher or sea salt and freshly ground pepper
1. Place the avocado in the bottom of a glass mixing
bowl and toss with 2 Tbsp lime juice then add the
2. Slice the kernels off the corn cob and add to the mix-
ing bowl. Refrigerate, covered.
3. Rinse the shrimp under cold running water, then blot
them dry with paper towels.
4. Place the salt, oregano, chili powder, coriander, cum-
in and pepper in a mixing bowl and mix thoroughly.
Add the shrimp and toss until they are completely
coated. Add the olive oil and stir gently. Cover and
marinate in the fridge for about an hour.
5. Cook the shrimp, either on a barbecue or a grill pan
for 1 to 3 minutes or until just cooked through.
6. Add the jalapenos and cilantro to the avocado/tomato
mixture and gently toss. Adjust seasonings, adding
more lime juice if necessary. Salsa should be richly
7. Spoon the salsa into four large martini glasses or
serving bowls. Drape four of the hot shrimp over the
edge of each glass and serve at once.
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By Steven Bailey
Being a barber, I see a lot of facial hair
come and go. November is a month
that evades the norm. This is a time of
year when men grow mustaches in sup-
port of Movember. Born from ‘down-un-
der’, Movember is prostate awareness
month. That’s right, its about the ‘pickle’ this month.
In 2003, two Melbourne mates thought it would be a good
idea to raise awareness for men’s health. But how could
they stand out from the crowd? Mustaches! They were
not trendy back then, and people were certainly going to
ask what the deal was with their newly grown facial foli-
age. With this idea in mind, they invited 30 of their friends
to join their movement. Within 11 years, what started as
a challenge, and a first year annual profit of $0, has now
blossomed into a $559 million multinational enterprise.
That’s a lot of mustaches!
When customers come into my store in November, and
see that I don’t have a mustache, they usually ask why.
HERE ARE SOME FACTS I SHARE WITH THEM:
• According to the Cancer Society, prostate cancer
will affect one in eight men throughout their lives. Of
these diagnosed men, 98.9% will survive over five
years. (Source: seer.cancer.gov)
• According to the World Health Organization (WHO),
the number one cancer killer is lung cancer, killing
approximately 1.59 million people in 2012. Prostate
cancer does not make the top five list of cancer kill-
ers. Here are the top five cancer killers in the world
according to the WHO:
• lung (1.59 million deaths)
• liver (745,000 deaths)
• stomach (723,000 deaths)
• colorectal (694,000 deaths)
• breast (521,000 deaths)
(Source: World Health Organization)
By Keith Watt
Idon’t know about you, but when I get home and reheat
leftovers in the microwave I’m not too choosy about what
wine I pair. Wet, preferrably.
But without getting too snooty about it, you can win friends
and influence people by knowing just a bit about how to
successfully pair wines with the courses you prepare for
your guests at a dinner party. And if you’re subtle, they
might not even know.
You should know at first that there are no rules, except
Try It! And successful, and unsuccessful, experimentation
is the way you develop you’re own preferences and pas-
sions. For what can be finer than the marriage of one of the
richest corners of human culture--gastronomy--and one of
the richest of the natural world--wine.
Let’s consider we’re planning a dinner for guests, a small
dinner party. We think of the succession of foods we’re
planning in terms of their relative weight, lightest to heavi-
est, with lots of room for variation. Think of the wines the
same way, from lighter to heavier.
Which means all dinner parties must begin with prosecco!
(Forget what I said about rules.) Well-chilled and served in
fine flutes, the citrussy effervescence of prosecco is a both
palate cleanser and an appetite stimulant. The market now
has many fine proseccos. Affordable, universally loved,
prosecco pairs with all the foods you serve during the
social time before your guests sit down to dine: antipasti,
cheeses, even veggie dips, potato chips (really!), anything
you throw at it, prosecco’s acidity will break it down and
deliver greater treasures. Can you tell I’m a fan?
Now, we’re sitting down, there’s a course before the mains:
soup, smoked salmon, salads of various types, with a
creamy- or vinegar-based dressing, that type of thing.
Where’s my prosecco? I mean it, facetiously. Because the
dryness and crispness of a lean white like prosecco is what
you need. Try Pinot Grigio, unoaked Chardonnay, a nice dry
riesling, Sauvignon Blanc, etc. Stay away from the oaked
The survival rate for lung cancer is an appaling
I’m a man. I feel the importance of preventing and treat-
ing men’s health-related issues. When I look at these
statistics, I can’t help but wonder if maybe Movember is
not nearly as important to the health of men as quitting
smoking is. With this in mind, I dug a little deeper into the
It turns out that Movember donates to numerous other
causes outside of prostate cancer-related fundraisers.
They currently support: men’s mental health and depres-
sion, post-traumatic stress support, heart disease, and
As is turns out, Movember is not just about prostate can-
cer prevention. It is also a calling to all men to take con-
trol of their mental and physical well-being by leading
healthier lifestyles. So when a customer walks in my shop,
and asks me why I don’t grow a mustache, it’s because
I want them asking me that very question which leads to
this very important conversation about men’s health.
Besides, I look ridiculous with a mustache. ;-)
whites, and stay in the lower alcohol range. We don’t want
anyone getting ahead of themselves, now, do we?
All these wines work because they’re crisp. Their acidity both
breaks down the foods and elevates the flavours, and cleans-
es the palate so it’s fresh to experience the next bite. Heavi-
er whites like oaked Chardonnays and Viogniers, or aromatic
whites like Gewurztraminer and Torrontes will overpower the,
again, lighter flavours of the foods generally served in the primi.
Now the mains, and here you can trot out your big guns. It
also gets a bit technical because the range of choices is
so large, depending on the main you’re serving: fish, fowl
or four-foot, let’s say.
Of course reds with red meat and whites with white meat.
These days every crowd has a “nothing but red” chauvin-
ist, so offer both, but focus on one as “the choice.” Next is
weight: a sole fillet is a gossamer thing, but an ahi tuna steak
has the heft of a tenderloin medallion. Think about the weight
of the dish you’re serving when considering wines. You don’t
want to drown a lovely grilled pork tenderloin in a California
Cabernet Sauvignon, but a lovely Sangiovese or Valpolicella,
both floral mid-weight reds, would be lovely! Finally check
the alcohol level. Some California and Australia reds can
climb above 16% and you know they could be 1 to 2 per cent
higher than the label reads. This can be potent, especially
when combined with the wine consumption that’s already oc-
curred. So keep the alcohol level below 14% if possible.
This is where you trot out your showy reds and rich Char-
donnays and Viogniers. Your foods may be sauced--co-
gnac and pepper perhaps for the red meats, and a cream/
broth-based sauce for white meats--and these require
heavier wines to balance their rich flavours.
At dessert, either you can pair sweeter wines, or perhaps
ports or sherries, with the colour/weight of the dessert
you’re serving: ports with heavier desserts, and sherries
with cheese and fruit. The unctuous dessert rieslings from
Germany are among some of the finest wines made in the
world, and can be enjoyed with many liight-coloured des-
serts, and even on their own.
That’s it, simple. But when you pull it off your guests feel
as if they’ve been at the finest restaurant, but even better.
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12 NOVEMBER 2015 13NEIGHBOURS OF FAIRFIELD
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15NEIGHBOURS OF FAIRFIELD
1456 Hamley St.............................................................................................$639,000
1448 Fairfield Rd...........................................................................................$698,000
129 Linden Ave..............................................................................................$709,000
460 Kipling St................................................................................................$799,900
150 Howe St..................................................................................................$929,000
15 Marlborough St.....................................................................................$1,499,900
620 St. Charles St.......................................................................................$2,699,000
A101 - 810 Humboldt St..................................................................................$68,500
208 - 1241 Fairfield Rd.................................................................................$169,900
203 - 1061 Fort St.........................................................................................$184,900
103 - 439 Cook St.........................................................................................$269,900
201 - 1433 Faircliff Lane..............................................................................$299,900
302 - 1540 Belcher St...................................................................................$459,900
B - 1462 Dallas Rd........................................................................................$659,900
1- 1035 Oliphant Ave....................................................................................$369,000
4 - 1231 McKenzie St....................................................................................$515,000
2 - 1237 Oscar St..........................................................................................$583,900
1579 Montgomery Ave..................................................................................$874,900
14 NOVEMBER 2015
REAL ESTATE LISTINGS
Listings compiled from www.realtor.ca or MLS. Best Version Media does not guarantee the accuracy of the statistical data on this page. Any real estate agent’s ad appearing and sponsoring this page is separate from the statistical data and is in no way a part of their advertisement.
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Commercial & Residential Division
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Cell: (250) 885-6885
Office1: (250) 384-8124
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Fax: (250) 405-6271
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PH: 250-590-1775 FAX: 250-590-8588
Multiple MLS® Award Winners
Beyond the hot season: MOTHER NATURE'S Produce
My name is Stefan. I am the Produce Manager for MOTHER NATURE'S
MARKET & Deli. My team and I have a great passion for what Nature
has to offer to us. It is a great pleasure to be able to share it with all of you
on a daily basis. Now that fall is settling in, I thought it would be good to
step back and remember the summer days. The summer is always
bountiful since we can enjoy the abundance of local fruits and vegetables.
So many varieties of local and organic produce are readily available. Summer is the busiest season for
us. We are lucky to have so many wonderful farms around us and it is great to be able to carry produce
grown here on the island. People have told me that we have some of the best produce in Victoria. It's an
honor to be viewed in that category and my team and I work very hard every day to achieve nothing
less. My standards are as high as yours and I thrive to deliver the best Produce in Victoria.
This past summer was challenging to adapt to. Heat records dating back 100 years were broken in BC
last summer. The season for many local crops started earlier and ended very quickly. For example we
usually can get our famous local blueberries until the beginning of September. This year, it was over in
the beginning of August. We are becoming increasingly aware of the effect of climate change. Believe
me, this summer I could experience it. It was an Interesting season with many uncertainties regarding
This fall, the harvests came early due to the long hot
summer. Apples, Corn and Squashes were available in
August! We had to purchase from the south earlier on some
products and later on others. The biggest factor this year is
that it was so hot and dry early on that some crops were a
month early – like zucchini, it was common to see multiple
successions of plantings becoming ready at the same time,
resulting in either a glut or gap on certain crops. It was also
very challenging to keep fresh pumpkins until Halloween, they were ready in September. We can expect
to see an awkward transition of produce availability and pricing in the months to come but we are doing
our best to keep the prices reasonable and still delivering the best produce in Victoria to your
neighborhood in Cook Street Village. Keep in mind that when you support local organic farming you help
the planet and the future generations to come. You have power to help reverse the climate change. As
for us, our promise is to keep working with local farmers as much as possible. They have the best quality
and we all benefit from the effects on the local market together.
Produce Manager MOTHER NATURE'S MARKET & Deli
1500 Haultain Street ~ FREE PARKING ~ 250.590.1209 or 592.6245
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