What makes my heart sing

In the winter when the snow comes on the edge of the wet southeast winds chilled by the powerful outflow Squamish winds the days are dark and cold. When the weather passes and the skies clear this is the view that steals the breath of islanders no matter how long you have loved here. The Brittania Range is coated in heavy snow and the thin sun is hitting that eastern wall of our inlet on a sharp angle. The white of the mountains and the blues of the sky and sea.

Big Squamish blowing

Trees down, power out. Big winds churning down the Sound.

Update: Robert Ballantyne has more details about this big wind.

Snowfall and cloud

All day the first winter storm of the season has been brewing.  We got a taste last night with a little snow overnight that changed to rain this morning, at least it did below 400 meters, as evidenced by the snow line on the Britannia Range acros the channel.

Tonight is a big deal.  We are expecting 10-15 cms of snow combined with a howling Squamish blowing 80km/h and gusting to 110 km/h in the more northerly inlets along the coast.  That means tonight will be brutal stormy but tomorrow will be stunning.  Camera in hand, I'll hope to capture it all.

First real snow on the mountains

Leaving Bowen the other day I shot this photo of the first real snowfall on the Brittannia Range for the season. You can see the snow is at about 1000 meters, three quarters of the way up Black Mountain.

Winter us coming.

Deer everywhere

WE have the tamest deer in the world here on Bowen. If you wanted to you could probably hunt them with a hammer.

NOT picking up hitchhikers is illegal!

Hitchhiking is a way of life on Bowen Island. Before we had busses, and even back before Wes's taxi ran hither and yon, folks stuck out a thumb to hitch a ride to where they were going. Early on in my residency on our rock I learned that you never wave to a driver who is going the same way as you, because they will almost always stop and ask if you need a ride.

When a friend of mine moved to Bowen a few years ago, he was without a car and he hitched to the Building Centre to buy an axe. When he emerged, he was nervous about hitching a ride with a new axe and so he walked all the way back home. When he started telling this story several long time islanders laughed and said that he should have thumbed a ride. They said he would have had a better chance of getting a ride because people would have been curious to see his new axe.

That's how it is. Or at least how it HAS been.

These days people are more reticent to pick up hitchhikers for whatever reason. I think it's about new folks coming to the island and not knowing everyone and not used to the culture of letting people ride with you. But hitch hiking remains a way of life for many without cars - young people, older people who can't drive, and others, and its an important part of our rural and informal transportation system. The bus doesn't go everywhere on the island and Wes doesn't drive so the thumb is the way to go.

Now a new group on Bowen has emerged to make hitch hiking and ride sharing a more organized affair. Bowen LIFT is out to enhance our traditional cultural practices for getting around. Give them a visit, download a sign and get with the program!

Food regulations put small vendors in a pickle - The Globe and Mail

While I was away, BowFeast happened, one of my favourite Bowen Island celebrations.

And then a food inspector showed up. Here's what happened.

Before Bowen Island beekeeper Stuart Cole could sell 25 bars of honey-infused hazelnut nougat at a local festival, he had to tell the health authority exactly how and where it was made and list the ingredients down to the nut.

Then he had to cart his baking supplies to the local school’s FoodSafe-certified kitchen to make his supply for the festival.

All that just to sell enough nougat to break even at BowFeast, an annual three-hour community festival celebrating food produced on Bowen Island.

But at least he wasn’t selling jam. That would require a lab test to make sure bacteria wasn’t festering in it.

“I have respect for what the health inspectors do. To me it’s a question of the scale and application of regulations,” Mr. Cole said. Other vendors were not so understanding.

Five farmers pulled out of the Aug. 14 event after a health inspector wanted to test jams. All other vendors had to fill out a detailed form on their products.

“Why do we have to fill out a form to sell what we pull out of the ground?” said Suzan Philippe, who had to wrap her lettuce in plastic bags. “I think it was a deterrent for a lot of people. I don’t think I’ll do it again next year.”

The rules have festival organizer Michelle Pentz Glave fearing it may become impossible to separate the state from church bake sales and community festivals.

“It’s getting into the realm of the absurd,” she said. “This is kids selling chocolate cookies and a few grandmas selling their jam.”

The law sees it differently, however. Temporary food markets, from farmers’ markets to bake sales, are governed by provincial food safety regulations enforced by local health authorities.

“You are selling [food] in a public place and you have a responsibility of minimum due diligence,” said Sion Shyng, a food safety specialist with the BC Centre for Disease Control. “The guidelines are there to add that consistency while a minimum level of protection is offered for public health.”

Anyone selling low-risk, home-prepared items, including baked goods, dried fruit, fresh produce, fudge or honey in a public place has to fill out a form listing the ingredients, the preparation process, how and where it was packaged, and a sample of the product label.

Health inspectors can then test the recipes to ensure the pH levels and water content are low enough to prevent food-borne diseases such as salmonella and E. coli. After the recipe is tested once, it can be used in perpetuity as long as it isn’t changed.

Some high-risk home-prepared items are banned from markets, including baked beans, cabbage rolls, guacamole, garlic spread, fish, juice and humus.

Mr. Shyng and Vancouver Coastal Health said very few samples fail the lab test, but they could not produce numbers.

For Ms. Pentz Glave, the stringency of the regulations stands in ironic contrast with one of the eat-local movement’s goals: establishing non-commercial food sources.

“We are starting to see the first friction between these two systems – the need for keeping us safe and the need for neighbour-to-neighbour, small-scale, kind of nimble approaches that are going to allow this local-eating revolution to happen.”

The conflict could be solved with more scale-appropriate safety measures, she said.

“They have a one-size-fits-all regulation and it just doesn’t work for us,” Ms. Pentz Glave said, adding that it would be more appropriate to invest in education for small-time vendors. After that, it should be up to buyers to decide.

“Let’s make the people make their own choice,” she said. “Let’s just make sure that we have good public education so the knowledge is there to have food-safe practices.”

The provincial disease control authority disputes that logic.

“Why would one accept a higher or lower risk just because it’s a different location?” Mr. Shyng said.

via Food regulations put small vendors in a pickle - The Globe and Mail.

How the hell do we do this? Perhaps we need a Bowen Agriculture Alliance Open Space to figure out how to work with the regulators so they don't kill our local economy before it has even had a chance to get going.