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August 2012 Archives

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Poutines à Trou

From Anita Stewart's Flavours of Canada:

Anita Landry and I met years ago while she was promoting New Brunswick's great seafood. As an Acadian she and her family enjoy many special traditions. Poutines à Trou is one such special dish. She writes "This can be made year round. However, in our family, mother would make them especially at Christmas time with a kind of apple we grew and that seemed to be only ready at that time of year. This was the treat on Christmas morning and to lightly heat them in the oven of our wood stove made them taste even better. The saltiness of the pork with every bite is scrumptious....some people enjoy cranberries mixed with the apples, adding four or five berries to the filling of each poutine." If available, use Northern Spy apples or Gravenstein, the traditional apple of Atlantic Canada.

Dough

5 cups all-purpose flour

2 tsp cream of tartar

1 tsp salt

½ lb cold lard or shortening

1 ¾ cups milk

Filling: 5 large apples, peeled, cored and diced

1 cup raisins

¼ cup finely diced salt pork

Syrup:

1 ¼ cups granulated sugar

1 cup warm water

For dough, in large bowl, combine flour, cream of tarter, baking soda and salt. Using pastry blender, or your fingers, cut or rub in shortening until mixture is the texture of coarse crumbs. With wooden spoon, then eventually using your hands, work in milk, about ½ cup (125 mL) at a time to form a stiff dough. Divide into two sections, wrap with plastic wrap and let rest while you prepare the fillings.

For filling, in bowl, stir together apples and raisins or cranberries. In skillet over medium heat, cook salt pork just until crisp; pour off fat.

Roll out one section of dough to ½ inch (1 cm) thick rectangle. Cut into 4 rough rectangles. Place about 2/3 cup (150 mL) apple mixture in centre of one section top with a few pieces pork. Wet edges of dough with a little milk. At one short end, overlap corners to form a cone. Repeat at other short end, to bring the poutine into a rough round with an opening in the top. Place in buttered 9 inch by 13 inch (3 L) casserole dish or other large casserole. Repeat with remaining ingredients.

Bake in preheated 400 F (200 C) oven 15 minutes. Meanwhile, in small saucepan make syrup. Bring water and sugar to a boil for 1 minute. Remove from heat. Pour about 1/3 syrup into centers of poutines. Reduce heat to 350 F (180 C); bake a further 35-40 minutes or until golden brown and apples are tender. Pour remaining syrup into poutines.

 

Makes 8 servings.

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Tuula's Pulla (Finnish coffee bread)

From Anita Stewart's Flavours of Canada column:

When I visited Malcolm Island Tuula Lewis was often baking many loaves of this delicious sweet bread for the local museum in Sointula. At the museum's open house, before I was even allowed into the collection of Malcolm Island memorabilia, I had to have a thick slice of this fabulous cardamom bread, spread with butter and wild blackberry jam...a cup of tea was also de rigeur. Like most good Scandinavian bakers she grinds her cardamom just before using it in a coffee grinder however, an old fashioned mortar and pestle will do.

The yeast puff:

¼ cup (60 mL) warm water

1 tsp (5 mL) granulated sugar

1 package / 1 tbsp (15 mL) active dry yeast

The Dough

1 cups (250 mL) granulated sugar

2 cups (500 mL) very hot water

½ cup (125 mL) warmed table cream (18%)

2 eggs, well beaten

1 tbsp (15 mL) ground black cardamom

2 tsps (10 mL) salt

½ cup (125 mL) melted butter

6 - 7 cups (1.5 - 1.75 L) all purpose flour

In a small bowl, stir the water and 1 tsp (5 mL) sugar together till sugar is dissolved; sprinkle with yeast. Let puff for 5 to 7 minutes.

Meanwhile, in a large bowl, dissolve the sugar into the very hot water. Whisk in the cream, the beaten eggs, cardamom and the salt. Add the yeast mixture, stirring to combine. Add the melted butter, combining thoroughly.

Add the flour, a cupful at a time to ensuring that it is well blended after each addition. As you add the flour beat well. When the dough is dense and stiff, turn out onto a well-floured board and knead in any remaining flour. Knead for 5 - 7 minutes until the dough is smooth and elastic. If the kitchen is warm, simply cover the dough with a kitchen towel and let rise until doubled. Otherwise transfer it to a well-oiled bowl, cover and let rise in a warm place for 1 ½ to 2 hours or until doubled.

Punch down and divide into four. Roll each piece of dough into a flat rectangle, about 10" (25 cm) long. Make two lengthwise cuts to within 1 " (2.5 cm) of the end of the rectangle. Braid the dough, pinching the loose ends tightly. Place on a parchment-lined baking sheet. Let rise a second time for about 50 to 60 minutes.

Bake in a preheated 350'F oven for 25 - 30 minutes.

Makes 4 braids.

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Liberal future

Former strategist with the BC Liberal party, Alise Mills, on what the latest round of resignations means for the future of the BC Liberals.

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Sitting on a goldmine

Rector of St. Matthias Church, Robert Arril, on his church's seventeenth century Chinese chairs being going up for auction next month.

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Northern trek

Our associate producer, Catherine Rolfsen, on hiking the North Coast Trail.

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The Garden Path:

Winter gardening

Our gardening columnist, Carolyn Herriot, tells us about winter vegetables.

Mesclun Dressing
1cup (250 mL) extra virgin olive oil
1/3 cup (80 mL) vinegar- red wine, white wine, apple cider
3 garlic cloves, minced
2 Tbsp. (30 mL) soy sauce
1 Tbsp. (15 mL) prepared Dijon mustard or 1 tsp. (5 mL) mustard powder
1/2 tsp. (2 mL) black pepper,
1 tsp. (5 mL) fresh or dried oregano

Whisk together to blend.

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Monitoring the melting

President and CEO of Ocean Networks Canada at UVic, Kate Moran, on setting up an observatory in the Arctic to monitor sea ice.

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Questioning Enbridge

MP for Skeena-Bulkley Valley, Nathan Cullen, on his fight to stay involved in the Enbridge Northern Gateway hearings.

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Rare Chinese chairs found in Victoria

St Mattias Church in Victoria has just discovered they were sitting on a small fortune. A couple of old chairs that had been kicking around the place for years, were discovered to be rare Chinese seventeenth century pieces. See them at Sotheby's Auction House in New York, where they are up for sale.
 
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Falcon's resignation

Political columnist with the Vancouver Sun, Vaughn Palmer, on what the resignation of Kevin Falcon means for the BC Liberals.

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Food Matters:

Gleaning fruit

Food Matters columnist Don Genova tells us about the community groups that are gleaning the unwanted fruits and vegetables of Vancouver Island.

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Bolstering smoking bylaws

Chief Medical Health Officer for Vancouver Island, Dr. Richard Stanwick, on expanding Victoria's anti-smoking bylaws.

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Sailing celebration

Captain of the HMCS Oriole, Lieutenant Commander Jeffrey Kibble, on his vessel's diamond jubilee.

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Reflecting on Republicans

Political science professor at UVic, Janni Aragon, on the Republican National Convention.

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Duke Point's future

CEO of the Greater Victoria Chamber of Commerce, Bruce Carter, on the future of the Duke Point ferry terminal.

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Back to class

President of the BC Teachers' Federation, Susan Lambert, on the one-year contract and how it could affect the upcoming school year.

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Summer's end

Editor of British Columbia Magazine, Jane Nahirny, on how to spend the last week of summer.

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Dan Mangan documentary

We talk to filmmaker, Brent Hodge, about his documentary film on the burgeoning career of B.C. musician, Dan Mangan.

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Victoria by-election

Denise Savoie is retiring. The federal riding of Victoria will hold a by-election. David Anderson and Elizabeth May discuss the upcoming race.

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Navigating the Northwest Passage

Richard Hudson knows a fair bit about navigating the waters of the Northwest Passage. He sailed his boat through the channels and narrows this summer.

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Denise Savoie

President of Victoria's federal New Democrat Party, Erik Kaye, on Denise Savoie retiring from politics.

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Peace talks

Victoria city councillor, Marianne Alto, talks about her efforts lobbying Ottawa to establish a federal Department of Peace.

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Liberal assessment

Minister of Aboriginal Relations and Reconciliation, Mary Polak, on the NDP's plan for a "made in B.C." environmental review.

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The Garden Path:

Summer herbs

Our gardening columnist, Carolyn Herriot, tells us how to keep our summer herbs all year round.

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The Garden Path:

A good way to use garden herbs

Fines Herbs from the Lower River
(Fines Herbes Salees Du Bas-Du-Fleuve)
  
A traditional family recipe from Quebec to preserve fresh herbs from the garden for winter soups and stews.
 
Choose herbs such as parsley, chervil, chives, oregano, sweet marjoram or thyme.  Choose vegetables such as onions, leeks or carrots.
 
1 cup (250 mL) of processed herbs and/or vegetables
1/4 cup (60 mL) of coarse salt
 
Using a food processor, finely chop the fresh herbs and/or vegetables together. (If using carrots, they should be grated first) Toss the chopped herbs thoroughly with the salt. Put into a sealed glass jar and store in the refrigerator. Wait 3 days before using. The herbs will keep in the fridge for up to 6 months.
 
Herbal Vegetable Salt
Makes 3 cups (700 mL)
 
1 cup (250 mL) dried chard leaves
1 cup (250 mL) dried kale leaves
1/2 cup (125 mL) dried thyme
1/2 cup (125 mL) dried Greek oregano
Optional: 1 Tbsp (15 mL) dried cayenne pepper flakes
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Pipeline politics

Political columnist for the Vancouver Sun, Vaughn Palmer, explains the politics of the NDP's newest announcement.

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NDP's pipeline promise

Leader of the BC NDP, Adrian Dix, on his stance to withdraw from the joint review panel for Enbridge's proposed pipeline should he become premier.

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Sawmill explanation

President of Sinclar Group Forest Products, which owns the Lakeland Mills sawmill, Greg Stewart, answers criticisms over the mill's record on sawdust levels.

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Food Matters:

Denman Bakery

Food Matters columnist Don Genova tells us about the relocation of Denman Bakery.

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Fringekids Fest

Fringe Fest performer, Trent Arterberry, on the Fringe, doing theatre for kids, and the power of imagination.

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Sawmill explosion

Deputy opposition critic for Forests and Range with the BC NDP, and MLA for the Cowichan Valley, Bill Routley, on the Lakeland Mills sawmill explosion.

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Current parking

Senior vice president of Bosa Properties, Daryl Simpson, on their new development featuring electric vehicle chargers.

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Coming Up:

Friday

Proving our mettle at the Paralympics. We'll check in with a paralympic bronze-medalist in London about this year's Canadian medal contenders.
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Victoria Fringe preview

This year's Fringe festival has chosen the horse with stripes for it's mascot. We get a preview of all the upcoming  theatre action.

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Neutral ethnicity on Canadian currency

The Governor of the Bank of Canada is apologizing for the decision to change the design on the new 100-dollar bills from one with an Asian-looking woman to an image with more "neutral ethnicity."

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The DFO weighs in on the pipeline

Wading into the debate. The Department of Fisheries and Oceans has said it doesn't yet have enough details to provide the National Energy Board with a risk assessment of the Northern Gateway pipeline. We hear from a former DFO scientist.

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Commemorating the war of 1812

Site manager of the Fort Rodd Hill National Historic Site, Dave King, on the war of 1812, and Fort Rodd Hill's temporary exhibit.

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Refined skepticism

Energy critic for the BC NDP and MLA for Juan de Fuca, John Horgan, on David Black's proposed oil refinery near Kitimat.

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Film Reviews:

Searching for Sugar Man and Two Days in New York

Our resident movie reviewer, Katherine Monk, reviews the Sundance-award-winning documentary Searching for Sugar Man, and the romantic comedy Two Days in New York.

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Electronic jazz

Victoria-based singer, Mira Black, on switching music genres, and her creative process.

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B.C. beer craft

Thirsty writer, Joe Wiebe, on B.C.'s fifty craft breweries, including some of our local brewers.

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Combating cougars

Inspector with the B.C. Conservation Service Office, Chris Doyle, on the recent cougar attack near Port Alberni.

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Time For Wine:

Thriving on vines

Our Garden Path columnist, Carolyn Herriot, teaches us about tomatoes.

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The Garden Path:

Cream of tomato soup

1 Tbsp. (15 mL) butter
1 medium onion, chopped
2 cups (10-15) fresh tomatoes, skins removed in boiling water and chopped into quarters
1 bay leaf
1 tsp (5 mL) sea salt
1 tsp (5 mL) black pepper
1 cup (250 mL) 2% milk
½ cup (125 mL) heavy cream
Optional: 2 Tbsp (30 mL) sherry
 
Saute onion in butter until soft for 5 minutes. Add skinned tomatoes, bay leaf, salt and pepper. Cook over gentle heat until the tomatoes are liquid for 15-20 minutes. Remove the bay leaf. Puree in a blender until smooth. Return to the saucepan.
 
Stir in the dairy gradually to prevent the soup from curdling and heat without allowing to come to a boil. Add sherry if you wish (nice touch). Garnish with croutons, or basil sprigs and serve.
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Going fin free

Victoria city councillor, Charlayne Thornton-Joe, and managing partner of Don Mee Seafood Restaurant, Georgina Wong, talk about the changing  attitude towards shark fin soup.

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Bettering the Pat Bay

MLA for Saanich South, Lana Popham, on the upcoming improvements for the Pat Bay Highway.

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Canadian Ultimate Championships

Executive director of Ultimate Canada, Danny Saunders, talks about the game, and the Canadian Ultimate Championships.

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Food Matters:

Celebrating Julia Child

Food Matters columnist Don Genova shares his thoughts on the woman who is still influencing the way we cook: Julia Child.

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The public budget

Victoria city councillor, Lisa Helps, on balancing Victoria's budget.

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FolkWest's future

FolkWest general manager, Adam Bailey, on this year's festival, and the future of FolkWest.

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NHL labour dispute

Former NHL player, Tom Martin, on the labour dispute between the NHL player's association and team owners.

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New funding for Sooke Museum

Lee Boyko, executive director of the Sooke Region Museum, says new federal funding will help re-organize all the artifacts.

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Norway a model for Canada?

Should Norway's oil industry be a model for Canada, especially the Enbridge Northern Gateway proposal?

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Bookclub:

"Leaving Now" by Arleen Pare

Nikki Tate-Stratton discusses Arleen Pare's newest novel, "Leaving Now."

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Ryder Hesjedal home in Victoria

We speak with Ryder Hesjedal, who is celebrating in Victoria for the first time since he won the Giro d'Italia.

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Auditioning for "The Voice"

Victoria's own voice, Diane Pancel, talks about auditioning for "The Voice" on television.

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Return to the Forest

Saturna Island's Patricia Sims, documentary filmmaker, is launching "Return to the Forest," a film that will be released online and coincides with World Elephant Day.

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Film Reviews:

Bourne Legacy and The Odd Life of Timothy Green

Georgia Straight movie reviewer, Ken Eisner, reviews "The Bourne Legacy" and "The Odd Life of Timothy Green."

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Winning at the Olympics

We talk about what really makes "excellence" in sport with an Olympic gold medal rower.

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Pipeline regulations

The Canadian pipeline industry announces a new plan to improve pipeline safety, and environmental practices.

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Flavours of Canada Part 2

Part 2 of Anita Stewart's summer series called "The Flavours of Canada". We find out how centuries of immigration have influenced the evolution of the Canadian palate.

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Kale, the super food!

Caroyln Herriott, our Garden Path columnist, explains the virtues of kale.

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KALE with Soy Ginger Dressing

1/4 cup (60 mL) extra-virgin olive oil
2 Tbsp. (30 mL) rice wine vinegar
2 Tbsp. (30 mL) sesame oil
2 Tbsp. (30 mL) tamari soy sauce
1 Tbsp. (15 mL) liquid honey
1 tsp. (5 mL) Dijon mustard
1 large clove garlic, minced
1/4 inch fresh grated ginger root
 
Toss 4 cups of shredded kale with Soy Ginger Dressing.
Saute in a wok or skillet until the kale has wilted. Serve hot.
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Charity Hockey Camp

CBC reporter Rosemary Westwood speaks with some lucky young hockey players at the first Ryan O'Byrne Charity Camp in support of the KidSport organization.

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Food Matters:

Feast of Fields

CBC's Food Matters columnist, Don Genova, previews this year's Feast of Fields being held next month in the Cowichan Valley.

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Historic houses

Lead researcher for the Burnside Gorge Victoria 150 project, Patrick Dunae, on the history of some of Victoria's oldest homes.

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Suffocating the sea

Emeritus Scientist with the Institute of Ocean Sciences, Frank Whitney, on what climate change means for BC's coast.

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Time For Wine:

Cool climate red wines

Troy Townsin, our Time for Wine columnist, discusses growing cool climate red grapes.

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Wines to try:
Salt Spring Vineyards Cabernet Libre 2009 - $22.90
Starling Lane Marachel Foch 2009 - $17
 
Others to recommend:
Quails' Gate Rose 2011 - $15
Enrico Cabernet Foch 2010 - $17
Averill Creek Prevost 2008 - $14

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23rd Victoria Symphony Splash

Maestra Tania Miller has been at the helm for the past 10 Splashes. She conducts again at the 23rd Victoria Symphony Splash.

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Reaction from Enbridge

Enbridge is facing "cross examination" from the BC government over environmental concerns about it's Northern Gateway Pipeline project. We get the company's reaction.

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Film Reviews:

Celeste and Jesse Forever

Ken Eisner, movie reviewer for the Georgia Straight, talks about the movie "Celeste and Jesse Forever."

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Poor Clares of Duncan

Nuns2.jpg
In medieval times, it was quite common for women to "take the veil" and enter the cloister. They would live out their lives in prayer in a monastery, away from the world. It certainly isn't a common choice these days. But, these monasteries still exist. In fact there's been one on Vancouver Island for 100 years. The Poor Clares of Duncan celebrate their centennial this month. They are also marking the 800th anniversary of their order. (Photo: Star Weiss)

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Bringing history to life in Victoria

As the city celebrates 150 years, local historian, John Adams, reveals life in Victoria in 1862, including the lives of local First Nations.

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Tough questions for Enbridge

Terry Lake and the B.C. government have "tough questions" for Enbridge at the project review hearings.

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The Garden Path:

The Humble Bean

Our Garden Path columnist, Carolyn Herriot, takes on how to grow the humble bean and more importantly, how to eat it!

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BEANS AND CREAMY MINT DRESSING

1 lb. (454 gr) green beans, topped and tailed
1 sweet pepper, thinly sliced
4 green onions, finely chopped
2 garlic cloves, minced
¼ cup (60 mL) almond or extra virgin olive oil
1 Tbsp. (15 mL) white wine vinegar

Steam the beans for 8 to 10 minutes until just tender. Leave to cool. Whisk the oil, garlic and vinegar in a bowl and add the beans, green onions and peppers. Marinate for a two hours or more. Serve adorned with the mint dressing.

Mint Dressing:
½ cup (125 mL) plain yoghurt
½ cup (125 mL) sour cream
½ tsp. (5 mL) paprika
½ tsp. (5 mL) grated lime rind
2 Tbsp. (30 mL) lime juice
2 tsp. (10 mL) liquid honey
1Tbsp. (15 mL) fresh mint, washed and finely chopped

Combine all the above ingredients and blend to a smooth consistency.

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Susan Juby's "Bright's Light"

Writer Susan Juby's latest book is sience fiction for young adults.

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Canadian rowing team wins silver

We chat with Victoria's Malcolm Howard, captain of Canada's Men's Eight Rowing Team, who claimed the first silver medal at the games for Canada.

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