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November 2011 Archives

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Spilling the beans

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Spilling the Beans Cookbook

Rebecca sits down with Vernon's Sue Duncan, co-author of the new book, Spilling the Beans. We find out there's a whole lot more to beans beyond soup and chili.

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Bill Henderson on songwriting

Bill Henderson of Chilliwack fame joined Rebecca to talk about the art of songwriting.


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Saving the Caribou

The federal and provincial governments have a new plan to save the Southern Mountain Caribou. Part of the plan involves the Calgary Zoo. Jasper National Park Superintendent Greg Fenton told Rebecca about it.


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Read more about the plan.

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Free training at UNBC

UNBC Continuing Studies Coordinator Rob Bryce tells Rebecca about some free courses available to eligible unemployed students. Similar programs are available through other schools too, through Work BC.
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Kelowna firefighter receives bravery medal

Kelowna firefighter Kris Rainey has received the BC Medal of Bravery in a ceremony earlier this week. Rainey was jogging in Kelowna in August of this year, when someone opened fire on an SUV killing gangster Jonathan Bacon.

Rainey received the medal of bravery and an RCMP detachment commander's certificate.

Radio West's Rebecca Zandbergen spoke with Rainey about that day.

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Grey Cup Fans on the road to Vancouver

Grey Cup fans from Prince George are making their way to Vancouver, in preparation for the big game on Sunday. Radio West's Rebecca Zandbergen talks to long time fan Ken Newell.

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Does the label make the wine?

Wine podcaster Luke Whittall talks to Rebecca about wine labels. What's necessary, what isn't...and what makes him grab a bottle from the shelf.

Check out some of his favourite labels: Laughing Stock and Tantalus.


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Monk on Movies

Katherine Monk waxes poetic about The Twilight Saga: Breaking Dawn: Part 1, and reviews Happy Feet Two too.


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Randy Bachman on his new book

Randy Bachman of CBC's Vinyl Tap talks to Rebecca about his new book, based on the show.



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The Dish: Sourdough Edition


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Barry Yeo of Bliss Bakery in Peachland came by to share the secrets of sourdough:
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Sourdough Starter(s):






-         1 piece of old dough (dough leftover from a previous batch) left out at room temperature for at least 8 hours

-         1 cup plain flour, such as unbleached all purpose flour,  bread flour, rye flour or ideally a 50-50 mix of Organic whole wheat and Organic white flour

-         Non-chlorinated water room temperature, the harder the water the better, sourdough likes lots of minerals!



-         1 (1/4-ounce) package active dry yeast

-         2 cups water, room temperature (see notes above)

-         2 cups flour (see notes above)


For the easy or quick sourdough starters, mix the ingredients together by hand and place in a clean glass, ceramic or plastic container and cover loosely. Let sit for 3 days (2 days for the quick), stirring daily. The mixture should look active and bubbly by day two. If the mixture turns pink or shows mould, throw out.

After three days, its time to feed your starter. Use a ratio of 3 parts starter to 5 parts water and 5 parts flour. So, for example, measure out 3 cups starter and add to this 5 cups flour and 5 cups water. Mix well by hand.

Do this daily for at least 2 days (the longer the better). You are now ready to use your starter!

You can keep the sourdough alive by feeding in the same proportions at least once every five days. OR you can freeze it and use it at a later date by feeding it and letting it have at least 2-3 days to start working.



Traditional (but more challenging!):


Locate 2 cups of organic grapes, bury these carefully in a glass or ceramic bowl with 2 cups of organic white flour for two days, mixing occasionally, but be careful, do not break the grapes, it is the yeast on the outside of the grapes we are after. On the third day, remove and discard the grapes. Add 2 cups of water to the flour (you can also use half of the flour and add 1 cup of organic whole wheat flour for even more chances of success!). Blend carefully but thoroughly.

Cover this mixture with a dishcloth or cheesecloth and leave in a warm place for a day or so. Check regularly. If the surface looks dry, give it a stir. It should start to work within 24 hours, if at all. Let the starter work for 3 to 4 days, stirring at least daily, but do not stir it more than twice a day. After 4 days you should have a yeasty and active starter ready to use.

If at any time the mixture goes pink or shows mould, sigh heavily and throw it away, start again from the beginning.


Sourdough Pancakes:



  • 3/4 cup sourdough starter
  • 1 egg, beaten
  • 2 tablespoons water
  • 2 teaspoons vegetable oil
  • 1/3 cup non fat dry milk powder
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 tablespoons white sugar


  1. In a large bowl, combine the sourdough starter, egg, water, and oil.
  2. In a separate bowl, combine the non fat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
  3. Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.


Rustic Sourdough Bread:


  • 1 cup "fed" sourdough starter
  • 1 1/2 cups lukewarm water
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar (optional)
  • 2 1/2 teaspoons salt
  • 5 cups flour, preferably hard bread flour or organic flour, but unbleached all purpose flour will do in a pinch


1) Combine all of the ingredients, kneading to form a smooth dough.

2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.

3) Gently divide the dough in half; it'll deflate somewhat.

4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover with a clean cloth and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.

5) Spray the loaves with lukewarm water.

6) Make two fairly deep diagonal slashes in each; a serrated bread knife, or a clean utility knife wielded firmly, works well here.

7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack. Alternatively bake the bread directly on a pizza stone for an all over crunchy crust.







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Is Occupy Wall Street really over?

New York City officials have shut down Occupy Wall Street, but one analyst says the movement lives on. Rebecca checked in with Glynnis MacNicol. She's the media editor of Business Insider, based in Manhattan. She started by describing the mood there.



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Avalanche season is coming

The Canadian Avalanche Centre is gearing up for a season of avalanche forecasting. Executive Director Ian Tomm spoke with Rebecca about what's ahead, and how to stay safe (hint: take a course).



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The Dish: Root Vegetable Edition

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Lisa McIntosh of Urban Harvest produce brought by some lesser-known root vegetables, and gave Rebecca tips on how to eat them.



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CELERIAC (Celery Root) REMOULADE METHOD (measurements are approximate)

Peel 1 med celeriac  + cut into fine julienne (or grate in a food processor)

Toss with:

½ cup mayonnaise
2 Tbsp stoneground mustard
2 Tbsp minced shallots (or red onion)
2 Tbsp minced capers
2 cloves garlic, minced or crushed
Season with sea salt, fresh ground pepper, herbes de provence

Let sit in fridge for at least an hour, or up to 2 days. 

**We served ours on a bed of Lacinato Kale, and garnished with sprigs of parsley, and grated golden beets and fuschia-coloured watermelon radish.

**You can add any number of other items to this basic salad.  For example, red onions, carrots, cabbage, kohlrabi, watermelon radish, apples, toasted sunflower seeds, feta cheese, and more!


SIMPLE CURRIED PARSNIP PEAR SOUP METHOD (measurements are approximate)

1) In a large, heavy-bottomed soup pot, saute ½ cup diced shallots in 2 Tbsp butter or grapeseed oil for 2 minutes, then turn heat to low, cover with lid, and let sweat for 5-10 minutes. 
2) Add:  1 rib celery, chopped + 1 cup chopped leeks + 2-4 cloves garlic, chopped.  Stir well, cover, and let sweat for another 5-10 minutes, adding a little water as needed to avoid sticking/burning.
3) Add 4-6 cups veggie stock + 2 cups chopped parsley + 1-2 cups chopped pear + 1-2 cups pear juice (depending on how much fresh pear you've added, and to taste) + 2 Tbsp Bragg's liquid aminos + sea salt and pepper + 1 Tbsp curry powder blend.  Bring to a boil, then reduce to med-low, and simmer approx half an hour, until veggies are all soft. 
4) Puree in stages in a blender or food processor.
5) Re-heat (when ready to serve), adding cream slowly to taste (I used about ¾ cup, but you could use up to 2 cups or none at all!).

*Can use onions in place of shallots and leeks
*Time saver: because you'll be pureeing this soup, your chopping can be very rough.  No need to spend time on a fine dice!



Easy as can be!  Peel or scrub a variety of root veggies (I used rutabaga, parsnips, sunchokes, and celeriac), then chop into cubes/chunks, lay in a large baking dish, and drizzle with a bit of olive or grapeseed oil.  Season with salt and pepper (you can add minced garlic and herbs as well, if you'd like, at this stage).  You can vary the baking temperature and method based on how much time you have.   I did a long, slow roast, at 325 F, with a lid on for the first couple of hours, stirring every half hour or so until the veggies were very soft and fragrant.  At that point, I added a splash of Okanagan cherry vinegar (balsamic is nice too), and a generous drizzle of maple syrup (3-4 Tbsp), but you can certainly skip this step to have more basic roasted root veggies.  I raised the heat to 350, and baked the veggies for another hour or so, stirring every so often.  This allowed the veggies to caramelize a little- very tasty! 

If you have less time, simply roast your root veggies at a higher temperature (375 or 400).  Check more frequently to avoid burning, and add liquid if necessary. 

*Leftover roasted root veggies can be made into soups or stews (using leftover grains, meats, or beans/legumes), added to salads, fried up into hash browns for breakfast, or just eaten on their own.  Be sure to make lots of root veggies because they're a nice thing to have at hand!


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B.C. Historical Newspaper Archives

The UBC Library has digitized part of its collection of old B.C. newspapers. Rebecca spoke with UBC's Allan Ball to learn more.
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M*A*S*H comes to Kamloops...kind of

Former M*A*S*H star Jamie Farr is performing in the Kamloops production of Tuesdays with Morrie.
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The sandwich generation -- or NYNOs

No, not THAT kind of sandwich. "Sandwich" as in "sandwiched" between two generations - Not Young, and Not Old. (Contributed by: Robyn Lee/Flikr)
Suddenly, many Canadians are finding themselves at a stage in life that is catching them a bit by surprise.

If you're worried about a parent who is getting on in years, or the cost of housing for your kids, or how long your knees will hold out so you can keep on running marathons... you're Not Young Not Old -- you're a NYNO (that's nee-noh for those curious how to say it).

Radio West's new columnist Star Weiss explains the idea to host Rebecca Zandbergen.

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All things considered in urban development

Halifax artist Steve Higgins' show "All Things Considered: Thoughts about Cities and Histories, War and Peace" is on display at the Kelowna Art Gallery until Dec. 31, 2011 (Contributed by: Kelowna Art Gallery)
If you've ever cursed a one way street or sneered at a smoke stack, you might want to check out the latest exhibit at the Kelowna Art Gallery.

Halifax artist Steve Higgins is touring his show. It's called: All Things Considered: Thoughts about Cities and Histories, War and Peace.

Higgins builds models of urban landscapes, and also creates large scale etchings. He joined Radio West host Rebecca Zandbergen in studio.

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Monk Movies

Rebecca chats with movie critic Katherine Monk about Tower Heist and The Skin I Live In.

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Burlesque to Broadway hits Kelowna

New York based production, Burlesque to Broadway lands in Kelowna this week. Radio West's Rebecca Zandbergen meets up with the star of the show, Quinn Lemley.

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Apples galore!

(Jackie Sharkey/CBC)
Apple farmer Darcel Markgraf shares her apple tips with Rebecca - from cooking and baking, to storing.

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Check out Darcel's recipe for apples and pork medallions in sage cream sauce.

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Happy Birthday CBC!

November 2 marks the 75th anniversary of the CBC. On today's show, we play highlights from the CBC Digital Archives, including the famous beaver attack interview.

We also take a look at the CBC brand. Check out this page about the logo throughout the years.

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Classified column: wedding dress for sale

In our latest edition of The Classifieds, we meet Prince George resident, Jackie Rioux. She is selling her wedding dress. Here is her ad:

WEDDING GOWN, handmade 1985. Ivory eggshell satin and lace, cinderella style with 3 foot train, crinoline, veil. $550.

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Prince George resident Jackie Rioux is selling her 26 year old wedding dress.

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All about wine awards...and recommendations too!

Writer and wine lover Jeannette Montgomery joined Rebecca to explain the ins and outs of wine awards. She also shared some wine recommendations:

Seven Stones (Cawston) Meritage

Tinhorn Creek (Oliver) 2008 Pinot Noir

Jackson Triggs Okanagan Estates (Oliver) 2008 Gold Series Entourage Sparkling Chardonnay

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