July 30, 2014

SUMMER 2014SUMMER 2014

Love plants but have no yard? No

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Exploring Richmond’s night markets for the fi rst time is all about dining discovery

Farm food isfl ourishing in Richmond

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S U M M E R 2 0 1 4 « T H E G O O D L I F E 3

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Summer Colour for Small Spaces | 4

Eat Local, Eat Fresh | 8

Preserving the Harvest | 12

Expect the Unexpected | 14

Friendly Volunteers | 18

Fine Wine | 20

Have Paddle Will Travel | 22

Theatre From An Ocean Away | 26

Hidden Costs of Investing | 30

Welcome to the second edition of Th e Good Life,a new lifestyle magazine produced by the team at Th e Richmond Review for active Richmondites who

are 50 and better. Th e summer harvest is on and in this issue we focus on growing crops, whether it’s planting your own container garden, visiting local farms or fi nding resources for preserving the bounty of fresh food available locally.Speaking of food, if you have never visited Richmond’s two wonderful night markets and don’t know what to expect, we off er tips on what you may experience.We also feature articles on the inaugral Gateway Pacifi c Th eatre Festival, featuring international theatre that celebrates our diverse community, investment insights and volunteer opportunities.Here’s to Th e Good Life!

4 T H E G O O D L I F E « S U M M E R 2 0 1 4

forcoloursummersmall spaces

THEY’RE sprouting up across Richmond’s City Centre—potential gardening paradises. Th ey just happen to be made of concrete.

For some homeowners, responding to the gardening urge is as easy as turning soil in the backyard. It’s a dif-ferent story for apartment dwellers. Th ankfully, there is container gardening.Growing plants in containers is a great option for those with limited outdoor space. Although it doesn’t come with the same hassles of in-ground grow-ing—extensive weeding, critter con-trol, protecting plants from the ele-ments—it isn’t without challenges. It’s a good idea to have a plan before turning a balcony into a fl owering spectacle or mini-farm. Consider-ation must be given to container type, watering and drainage, soil and sunlight, and space organization.Th at said, container gardening off ers plenty of re-wards, not the least of which is creating a colourful—and even edible—wonderland within steps of your living space.In Richmond alone there are an estimated 24,800 apartments. Th at fi gure—which doesn’t include town-houses—is projected to grow to 49,000 in 25 years, with most of the growth in City Centre. Th at adds up to a lot of patios with potential.A trip to a local nursery is a great place to get started

on your container sanctuary. With one of the largest selections of perennials in Canada, Phoenix Perenni-als and Specialty Plants (3380 No. 6 Rd.) is one local nursery that can help. We spoke with owner Gary Lewis, who off ered advice on starting out, and common mistakes to avoid.What are some easy-to-grow plants that make a

good start to a balcony garden?“Most perennials and small shrubs are great for containers and easy to grow. Even some small-growing trees can be grown in containers, especially dwarf and mid-sized Japanese maples.“For containers you should al-ways select plants with multiple seasons of interest. A perenni-al or shrub with normal green leaves that only blooms for six to

eight weeks won’t cut it. You can’t allow a plant in a container to have any downtime. Th ey must perform all the time! You want to select plants with interest-ing foliage, long bloom times, fall colour and winter interest. “Certain ‘all stars’ for sunny containers would include the hardy cranesbills, Geranium ‘Rozanne,’ ‘Azure Rush,’ ‘Cheryl’s Shadow’ and ‘Pink Spice’; the evergreen spurges, Euphorbia ‘Glacier Blue,’ ‘Shorty’ and ‘Blackbird’; butter-fl y Gaura ‘Passionate Rainbow’ and ‘Crimson Butterfl ies’;

Most perennials and small shrubs are

great for containers and easy to grow.

Patios needn't be ordinary when container gardening off ers plenty of

paradise potentialGary Lewis, owner of Phoenix Perennials and Specialty Plants Ltd.

Continued on page 5


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the succulent foliage of the low-grow-ing Sedum SunSparkler Series and the upright Touchdown and Desert Series plus the oh-so-black ‘Knight Rider’; the long-blooming and trailing ice plants, De-losperma Jewel of Desert Series; the coral bells, Heuchera ‘Delta Dawn’, ‘Galaxy’ and ‘Black Taff eta’; the Dahlia Dark Angels Series; hardy gardenia such as ’Summer Snow’ and ‘Frostproof ’; the re-bloom-ing Encore Azaleas that bloom in spring and fall and Cephalotaxus harringtoniana ‘Fastigiata’, which is a vertical exclamation point that looks like a conifer crossed with a cactus. “For shade I would choose mini, small or medium-sized Hosta of which there is a huge variety; the evergreen and serene Bee-sia deltophylla; the silver foliage and blue fl owers of Brunnera ‘Silver Heart’ and ‘Sea Heart,’ the bold foliage of Heucherella ‘So-

lar Eclipse’ and the Falls and Cascade Series; Skimmia ‘Magic Marlot’ with its evergreen, variegated foliage and spring-fragrant blooms; the tropical-looking Japanese Fatsia and its cross with ivy, Fatshedera x lizei; the native low-growing Oregon grape, Maho-nia repens; the Helleborus Gold Collection cultivars; and the Japanese forest grass Ha-

konechloa ‘Aureola.’“For edibles the BrazelBerry series of ber-ry bushes are perfect for containers: the raspberry ‘Raspberry Shortcake’ or the three blueberries ‘Blueberry Glaze,’ ‘Peach Sorbet’ and ‘Jelly Bean.’ Or try a container of Mediterranean herbs: rosemary, thyme and oregano.”Containers come in a variety of materi-als. What’s the best for growing?“Because potting mixes are so well-formu-lated to provide proper aeration and drain-age for plant roots the type of container does not matter that much for the health of your plants. Terra cotta is a bit better for succulents because the soil will dry out faster and help prevent root rot in cool sea-sons. Other than that the considerations are more aesthetic and functional.

For shade I would choose mini, small or medium-sized Hosta of which there is a

huge variety.

Continued on page 6

forcoloursummersmall spaces

Continued from page 4


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“At Phoenix we carry outdoor zinc planters because they are sleek and modern but also light and easy to move around. We carry fi -breglass because they are light and durable. We carry high quality resin planters with double walls because they will last forever but also insulate plant roots in the win ter and protect them from freeze-thaw cycles. “Ceramic can be quite beautiful in a range of glazed colours and good quality ones can last for years. High quality concrete containers are useful when you want a heavy container that you’ll never have to move, especially if you want to plant a small tree. Th e weight of the concrete will act as an anchor so the pot won’t blow over.”Once planted, does a container’s soil ever need amending?“Container plantings of shrubs and

perennials should be top-dressed with slow-release fertilizer every April. Select one that releases for 3-4 months. You should use a relatively balanced fertilizer with equal parts nitrogen, phosphorus and potassium—those are the three numbers on the container. “It is also important that you choose a high quality fertilizer that also contains a full range of micronutrients such as magnesium, boron, iron, etc. that plants also need in small quantities. Without these micronutrients plant health and vigour will decrease with time in containers. We carry a good option at Phoenix. If there is room at the top of the container you can also scrape off the top couple inches of soil each spring and replace with a high quality compost like Sea Soil.”


Continued on page 7


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What’s the best watering strategy for a container garden?“The best thing to do is to get to know your planters and to check them daily through the summer. Temperature, wind, precipitation and amount of direct sun will all influence how fast your containers dry out. If the week is hot and windy you might need to water every day. If the temperatures are cooler and there isn’t much wind you might just water twice a week. Every container will be different because every container will have different combinations of plants and be in different positions in your garden or on your patio.”What’s a common mistake container growers and balcony farmers are guilty of?“There are three that come to mind. 1.

When selecting plants, some people do not select plants with multiple seasons of interest. A lupin or a shasta daisy can look good when you’re shopping but after they’re done blooming they will look terrible in your container. 2. Not fertilizing properly with a good quality fertilizer is another big pitfall for homeowners. Plants decline over time and don’t perform as they should. This leads to a discouraging situation when just a small investment in a good fertilizer and a few minutes to apply the fertilizer could lead to a totally different and very satisfying outcome. 3. Improper watering—too much in spring and fall and not enough in summer—can also decrease plant health and vigour.”

MATTHEW HOEKSTRA



DEEP IN THE heart of South Richmond, where pavement meets a dirt road, is a big green barn. Here is where locals go to, well,

go local.Th ere’s a growing movement to-ward eating local food in B.C. Its healthy and better for the environ-ment. Eating local also helps sup-port B.C. farmers and producers while boosting the local economy.In Richmond, there’s plenty of fresh produce available, as the bounty from local crops is now emerging from farm fi elds. One place to look is the big green barn of J.S. Nature Farm at 11500 McKenzie Rd. Th e family farm has been growing fruits and vegetables since 1970, of-fering customers some of the fresh-est produce around. Including its famous German yellow potatoes—the best spuds on the planet, according to owner Susan Buerger.“It’s a very good tasting potato and it never falls apart on you. Th ere is a diff erence in the taste,” she said. “Just cook them up. You don’t even need butter, but with a little bit of butter and garlic, you’ve got a meal.”Customers will also fi nd plenty of other seasonable vegetables at the farm stand, along with local apples and honey.Nearly 39 per cent of Richmond is protected in the Agricultural Land Reserve, and its crops are diverse. Cranberries are king, and fi elds of blueberries, straw-

berries and raspberries are also aplenty. In East Richmond, another longtime family farm, W&A Farms at 17771 Westminster Hwy., takes great pride in its local produce.

“I’ve been a fi rm believer in qual-ity and fl avour,” says grower Bill Zylmans. “It doesn’t matter if it’s a strawberry, a blueberry, a raspber-ry, a potato or a bean. If it hasn’t got fl avour, then what are we do-ing. Th at’s been one of our highest selling features in our June-bearing strawberry, that’s been able to ba-sically keep us in business. No one can compete with us as far as fl a-vour is concerned.”Many locals fl ocked to the farm’s roadside stand for boxes and fl ats of the red fruit, whose season is now over.

Th e end of strawberry season brings the start of an-other. Nearby, at Blundell and Sidaway roads, Can-west Farms is in full blueberry production.“As of right now, the volume looks promising,” says Humraj Kallu, operations manager at the farm.CanWest sells to numerous markets, including Japan, and direct to customers at its East Richmond farm.Th e blueberry harvest will continue through the sum-mer months, according to Kallu, who said the berries are the biggest he’s seen in recent years.

Continued on page 10

Farm food is fl ourishing in Richmond

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Other berries that still can be had in Richmond include raspberries and one of the city’s lesser-known varieties: tayberries. For 23 years, Shell Road Farm owners Betty and Ben Baerg have been growing the sweet crops in South Richmond.“We are getting more and more customers every year. Once they try it, they’re a repeat customer,” says Betty Baerg of the deep red tayberry that’s a cross between a blackberry and raspberry. “It makes a very nice pie.”Other fruits and vegetables—from asparagus to zucchini—are also found in many fi elds. At Cherry Lane Farm in North Richmond, 9571 Beckwith Rd., Miles Smart is busy tending to a wide variety of produce. You might fi nd kale, chard, beets, red lettuce and potatoes and garlic at this local agriculture institution, which has its roots in the early ‘50s.Farming is an important part of Richmond’s history. Early settlers were drawn to the fertile soils of Lulu and Sea islands. Today, Richmond is emerging as an urban centre. But the city hasn’t forgotten it’s agricultural roots. Richmond’s mayor is keen to see agricultural lands protected. Evidence of that lies on the Garden City lands.Aft er much debate, the city bought the

disputed City Centre land to protect its agricultural identity. A master plan was recently approved for the 55-hectare site—a plan that will see the land available to local citizens with trails and open spaces, while also promising urban agriculture and farming uses.“We had a rare opportunity to plan the future of a large and unique area of undeveloped land right in the heart of the city,” says Mayor Malcolm Brodie. “We’ve

achieved our goals of returning it to the public realm for our entire community to use and enjoy, preserving it as open space and an environmental asset and honouring our agricultural heritage.”Approximately 3,072 of Richmond’s 4,993 hectares of Agricultural Land Reserve property is under production, according to city statistics. Th e most dominant crop—cranberries—covers 858 hectares.

MATTHEW HOEKSTRA


Betty Baerg of Shell Road Farm with raspberries and tayberries.

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What’s growing at Richmond farms? Birak Farm (3600 No. 6 Rd.): blueberries, strawberries, eggplant, cucumbers, tomatoes, corn Bob Featherstone Farm (No. 4 Road and Steveston Highway): strawberries CanWest Farm Market (Blundell and Sidaway roads): blueberries, local produce Cherry Lane Farm (9571 Beckwith Rd.): seasonal fruits and vegetables Chong Tai Market (9520 Steveston Hwy.): seasonal vegetables DFG Blueberries (11071 Blundell Rd.): blueberries Eddie’s Farm Market (7360 No. 5 Rd.): seasonal vegetables and fl owers Fisher’s Blueberry Farm (9351 No. 6 Rd.): blueberries and honey G.J. Farms (11300 No. 4 Rd.): berries, seasonal vegetables, potatoes, homemade jams and perogies G.S. Farm (11400 No. 4 Rd.): strawberries, blueberries, cherries, nuts

J.S. Nature Farm (11500 McKenzie Rd.): seasonal vegetables, German yellow potatoes Kaz Farm (11180 No. 2 Rd.): seasonal vegetables, raspberries,

honey Nirmal and Sons Farm (12660 Westminster Hwy.): blueberries and zucchinis Richmond Country Farms (12900 Steveston Hwy.): local fruits and vegetables Sanduz Estate Wines (12791 Blundell Rd.): wine and blueberries Senghera Farms (8891 Sidaway Rd.): cucumbers, tomatoes Shell Road Farm (11411 Shell Rd.): tayberries, raspberries, fruit Urban Edibles (7200 Steveston Hwy.): seasonal vegetables, starters and fl owers W&A Farms (17771 Westminster Hwy.): seasonal produce, strawberries

* Source: Richmond’s Local Food Guide 2012-2013 (richmondfoodsecurity.org)


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harvestpreservingthe

Pickles are one way to preserve the fresh tastes of summer.

WHAT DO YOU DO with 25 pounds of blueberries or a truck-

load of dill cukes? You make jam and pickles, of course! I can’t think of a better way to preserve the fresh tastes of summer, unless of course it involves moving to California or Mexico where most of that stuff is grown year round.Now I feel it’s only proper to admit that I’m a jam

and pickle newbie. Never having canned or preserved anything before, this is new and slightly intimidating territory for me. So, here come the books! Most of Richmond Public Library’s books on canning and preserving are aimed at a range of comfort levels in the kitchen, although some of the books are definitely for the well-initiated, to be sure.


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The Better Homes and Gardens book called Can It!: Fresh Flavors and Tech-niques for Home Canning serves up recipes for a broad selection of jams, salsas, curds and lots more. Starting with canning basics, they move on to some really unique recipes, like Honey-Bourbon Pickled Blueberries; Blood Orange and Beaujolais Marma-lade; Rosemary-Lime Honeydew Jam; Watermelon Pickles; Pomegranate Jel-ly; Limoncello and many more. Each recipe has a list of ingredients, prepa-ration and cooking time, and easy to follow instructions. A great choice for beginner to intermediate cooks.Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish by Diana Henry is for much more adven-turous cooks, and moves beyond just jams, curds and marmalades. In this

mouth-wateringly illustrated cook-book you’ll find recipes for flavoured mustards and vinegars, smoked fish and chicken, vegetables, olives and other foods that you can preserve in oil, as well as salt-cured fish, cured duck breasts, potted shrimp and loads more fancy dishes.In Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand’s Ultimate Guide to the World of Pick-ling by Kelly Carrolata, the recipes cover a lot of ground, and even in-clude drinks with pickled ingredients. Starting with the history of pickles then moving on to techniques, stor-ing and canning, this interesting little book gets high marks for variety. My favourites are the Hummus with Sweet Minted Eggplant and the Pickled Dark and Stormy drink, which incorporates

liquid from pickled ginger and pickled limes.Other great choices are Well-Pre-served: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone, The Complete Book of Home Preserving edited by Judi Kingry and Lauren Devine, The Big Book of Preserving the Harvest by Carol W. Costenbader, and Preserv-ing Fruits & Vegetables also by Carol Costenbader. The library has tons of books perfect for summer cooking, canning and entertaining. So what are you waiting for – start canning! For other popular reading suggestions check out Richmond Public Library’s web site at www.yourlibrary.ca/good-books/.

SHELLEY CIVKIN

harvestpreservingthe


For night market newbies, visiting either one of Richmond’s two outdoor bazaars can be a daunting experience.

Working out the parking puzzle and fi nding the entrance is one thing. Th en, where to start? Th e short answer is it’s hard to go wrong. Th e beauty of the Asian-themed night markets is discovering new things. And without doubt, each market has its fair share of pleasant surprises.Many of those surprises can be found in the rows of food vendors. Most market veterans would agree that bring-ing an empty stomach is key.“Head to the food stalls,” advises food blogger Diana Chan of Foodology.ca. “You can’t begin browsing the night market until you have some skewers in one hand

and a bubble tea in the other.”At each market, there’s plenty of grab-and-go food. Some is garden variety, while oth-ers are ethnic gems or just plain creative concoctions. At the International Summer Night Mar-ket, there are over 60 food vendors off er-ing eats from around the world. You can start with the potato. According to a post on Tourism Richmond’s 365 Days of Din-ing blog from Ethan Adeland, no trip to the market is complete without ordering a potato on a stick. Th is unique fried spiral spud has diff erent names—hurricane, tor-nado, rotato—and comes with a choice of sauces and seasonings. Vendors also tend to draw a line of carbohydrate-craving cus-tomers.Another market staple is meat on a stick. Popular in Asia? Yup. Here too. Chicken, lamb, beef, sausage—if you’ve got room, they’re worth tasting.

Hungry browsers will also smell dumplings, Singa-pore “street style” jerky and savoury Japanese pancakes (okonomiyaki). For the sweet tooth, try a Taiwanese wheel cake—a pancake sandwich with Nutella, red bean, peanut butter or a melted Oreo as the fi lling.Plenty of sweetness can also be had at the larger Rich-mond Night Market at the north end of No. 3 Road—with its vendors no doubt buoyed by its 2014 theme of “Magical Candyland.” With 100 food vendors, it’s hard to know where to start. Blogger Adeland suggests Mogu is a worthy beginning. Th is Japanese street eats vendor, which also sells from a food truck downtown, dishes up sweet and spicy chicken karaage—marinated deep fried chicken with sweet chili sauce.Th ere’s a little German at the Richmond Night Mar-ket too. Westcoast BrezelTwist has unique takes on the classic pretzel, off ering goodies like ham and cheddar, bacon and mozzarella and honey glazed—all served on fi nger-friendly sticks.

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Another European off ering comes from Slavic Rolls, which serves up a dessert pastry that’s baked over a fi re and rolled in sugar and cinnamon.If the squid and dumplings haven’t distracted you, there’s always deep-fried dessert to top off an evening at the Richmond Night Market. Try some deep-fried cheesecake topped with chocolate sauce, peanut butter cups and whipped cream.Another unique off ering, available at both markets, is the Icecane, a curved Korean treat that only resembles the Christmas tree-hanging candy in shape. Th e Icecane is fi lled with vanilla ice cream.Going with an empty stomach and an open mind are essential, according to Andree Lau, a longtime food writer behind the blog “are you gonna eat that?” She recommends skipping the potatoes—“hurricane potatoes are cute, but really, you’ve had fried potatoes before”—and go for something out of the ordinary.“Go for food you’ve never tried before or wouldn’t normally order,” she says. “You want me to pick one thing? OK, how about dragon’s beard candy because it’s fascinating to watch being made, and how can anyone resist spun sugar?”What both markets off er visitors is the chance to try diff erent foods without the commitment of a restaurant reservation. Sherman Chan, the writer behind the blog Sherman’s Food Adventures, also suggests fi rst-timers be adventurous.“It is the Richmond Night Market that has specialties that can be strange or unfamiliar. Hence, one has to step out of their comfort zone and try things. Do not fall into the trap of eating things that are readily available elsewhere, or at the PNE for instance.”

MATTHEW HOEKSTRA


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Volunteer Richmond’s Better at Home program in particular off ers fl exible options for would-be volunteers. Funded by the Government of British Columbia and managed by the United Way of the Lower Mainland, the Better at Home program ex-ists to reduce isolation, enhance mobility, and support independence among B.C.’s multicultural seniors population. Th e friendly visiting program involves volunteer visitors, while the transportation programs sees volunteers helping the housebound get out and about.Joseph Leung is one of the volunteers. Aft er 30 years of working as a mechanical engineer in Edmonton, Joseph decided to make time for

a new passion—volunteering.“When I retired I didn’t want to just sit at home. I decided I would go help others and meet people,” says Leung. “I’ve been volunteering for 10 years now.”Back in Alberta, Joseph was volunteering as a driver for Meals on Wheels. He continued with Meals on Wheels when he moved to Richmond seven years ago, but eventually he had to quit when it didn’t work with his schedule. Th en he found Volunteer Richmond. “Richmond’s population is aging, so there’s a great need for senior transportation services,” says Leung. “It’s not necessarily that seniors can’t aff ord transportation, but maybe there aren’t any family mem-bers available to help. “Sometimes adult children aren’t able to take time off work to drive their parents around.”Although Richmond Better at Home volunteers can drive clients to both medical and social events, the overwhelming majority—97 per cent—of driving appointments are for medical visits.“Sometimes seniors will ask us to stay with them at the doctor’s offi ce, which helps them feel more at ease,” explains Leung. Leung says that volunteering has given him a new outlook on life. “It makes me feel very fortunate. It makes me appreciate that I still have the health and energy to help others. I feel truly blessed.”“Volunteering is immensely rewarding,” says Leung. “You get a chance to really help people, and you go home every time feeling good.”For information on volunteering as a Better at Home driver or friend-ly visitor, call 604-279-7020 or visit www.volunteerrichmond.ca.

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Nearly a third of gross sales in B.C. now attributed to wine; craft beer sales from microbreweries have increased 38 per cent.

OVER THE PAST three decades, the palates of B.C. residents have become increasingly

sophisticated.Eric Urquhart, wine consultant at Sip Wines, said that taste for more complex wines has advanced step-in-step with the improved skill set of B.C. wineries, which are benefi ting from imported global knowledge.“It’s being driven somewhat by the wineries,” Urquhart said, adding that it’s an exciting time for B.C. wineries. “Th ey’ve had enough time to realize what they can

produce here. And they’re also getting much better at making great wine out of the product they have here.”With B.C. wineries making more complex wines, consumers are demanding more of it.

“We’ve got winemakers that are looking to make something that isn’t just standard, because how can you compete with Chile, how can you compete with California?”


Wine is on the verge of supplanting beer as B.C.’s

alcohol of choice


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To make better wine in B.C., skills from outside of Canada have been sought.“Winemakers from all over the world are coming to work in B.C. What’s been learned in other countries is being applied here. Skills can be transported by a plane fl ight,” he said.But that sophistication isn’t reserved for the wine industry.While the popularity of large brewery beers has declined since peaking in the mid 1990s, craft beers have garnered an increasing following, according to the B.C. Liquor Distribution Branch which has noted some interesting trends.To meet the demand of consumers, the

liquor branch has more than tripled the variety of products in its liquor stores, from 12,500 in 1994/95 to nearly 40,000 in 2014, according to spokesperson April Kemick.Th e liquor branch has also observed a consumer trend toward purchasing premium brands (read: exclusive and oft en expensive) as well as more locally-made off erings and fl avourful products, such as coolers.In the mid-1980s, beer and spirits accounted for nearly 80 per cent of gross sales in the province.But wine, which accounted for just 19 per cent of gross sales, surpassed the sale of spirits for the fi rst time in 2012/13.

For 2013/14, the same trend continues, with wine accounting for 32.7 per cent of gross sales, well ahead of spirits at 25.4 per cent, and just a few ticks behind beer, at 36.9 per cent.Perhaps the best indicator of the explosive growth in B.C.’s wine industry can be seen in the past 30-plus years. Th e fi rst licensed estate wineries began to appear in 1980, and at the end of that decade, that number grew to 13.But today, there are 270 licensed wineries that call B.C. home.B.C.’s wines have proven popular among collectors seeking premium Vintners Quality Alliance (VQA) bottles. Th e exclusive wines that carry this designation guarantee a wine’s appellation of origin and stipulates quality standards. Popular red varietals include merlot, pinot noir, cabernet sauvignon, shiraz and cabernet franc. Top whites include pinot gris, chardonnay, gewurztraminer, sauvignon blanc and pinot blanc.Whatever the grape, the wines of B.C. are now recognized as an expression of this province’s spectacular and unique regions.

Wine surpassed the sale of spirits for the first time in 2012/13.

Winemakers from all over the world are

coming to work in B.C. What’s been learned in other countries is being applied here.

winefineContinued from page 18


TONY SHAW is living proof that age is but a number. In the past year or two he’s probably logged

more air miles than many east coast pilots. And in Sep-tember, following a brief hiatus, the Richmond man—who celebrated birthday number 70 in May, though routinely receives compliments he looks and acts 20 years younger—will pack his travel bags again for a trip to Taiwan.Shaw is widely regarded as one of the world’s top ta-ble tennis referees, a distinction that continually earns him invitations to many of the sport’s elite competitions.“I needed to slow down a little,” he laughs, just a few weeks aft er over-seeing the 2014 Double Fish Interna-tional Table Tennis Federation North America Cup tournament at Simon Fraser University.Shaw has been an ardent student of table tennis since he was a young boy. Growing up poor in Taiwan, he and his friends discov-ered a cement platform in their neighbourhood which they used as a makeshift table. Bamboo served as a ru-dimentary net and a piece of wood for a paddle.“Th ere was no way we could aff ord a table. Th at would have been a luxury item at that time,” says Shaw. “Th ere were maybe one in 10,000 families that could own one. But for some reason, when I got to junior high, I had a rich classmate whose family was one of the few that had a table at home. He invited me to come over and play.”Baseball was the big sport in Taiwan when Shaw was a child, followed by basketball. Table tennis was just

beginning to gain popularity, but it was the sport that most appealed to him.“I guess I learned a lot from playing on that (cement platform). It certainly started my interest,” he says. “Later, we found out one of the railway offi ces had a recreation area and there was a table there. We used to play until we got too loud and got kicked out.”Shaw was at least a decent player by the time he enrolled in junior high school, but by the senior grades had given up the game to focus on academic ambitions.

“Th e competition was very tough when I was in high school, but so too were the entry exams to study,” he says. “I only started to play a lit-tle again in university. In fact, most of my enjoyment playing the game came aft er I moved to Canada.”It was in Canada, where Shaw moved to at the age of 25, that he finally realized his dream to own his own table. He purchased

it, he recalls, from the old Woodward’s store at Lansdowne Shopping Centre when he was 33 years old.“It felt like now I owned something that I could really enjoy. It fulfilled a dream I had a long, long time ago,” he says.At first, though, Shaw played table tennis strictly for fun while introducing his then elementary school-aged son the sport and to share an activity with his young family. But as time passed, Shaw’s passion for the game was rekindled and he eventually decided to play in the local clubs.

Shaw is widely regarded as one of

the world’s top table tennis referees

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Tony Shaw travels the world as a table tennis official.

Richmond’s Tony Shaw is regarded as one of the world’s

top table tennis referees


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The many losses, to start, reminded him that the game is not as easy as it might look. It also whetted his appetite to learn more about it.“I started paying more and more attention and eventually picked things up,” he says.Those lessons proved invaluable, and before long he had found his way to being elected a director at Table Tennis BC, and eventually its president.“You learn that at a high, competitive level it’s not a game that you just hit the ball back and forth,” he says. “There’s all sorts of different spins players can put on the ball, and there are ways you can improve your eye-hand co-ordination. It took four or five years of playing regularly before I was at least happy with my level. I

was always asking for tips, but mostly I learned by watching how others played. The best lessons are from your defeats, but when you’re getting better it creates more interest.”Shaw became quite proficient at his chosen craft, even winning some titles

while playing in a Greater Vancouver league in the late 1980s and into the 1990s. It was during this period that he discovered something that would help define him later in life—the importance of officials.“Before then I had no idea,” he says. “At that time I was thinking when you play you need to know the rules, because if you argue and you don’t them you’ll look foolish. I certainly didn’t expect it would go this far.”In 1986, Shaw started his foray into umpiring working at the club level. In 1992, he passed the necessary qualifi cations to become an internationally-certifi ed offi cial.


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Now that he’s retired from his job as a chief engineer at the Vancouver School Board, he has the time needed to accept the many opportunities that regularly come his way.“When you’re younger you always find yourself wanting to do something but not having the time,” he chuckles. “Now that I have the time, it’s rewarding to be able to do something with it that’s fulfilling.”For the past decade, Shaw has been recognized as one of only a handful of officials worldwide to hold the title of advanced umpire. He’s one of only six in all of Canada. Never one to take

anything for granted, his continuing habit of reviewing the rules and being aware of any knew ones reflects his intense dedication.Reflecting the sometimes-whirlwind nature of being a “blue badge,” Shaw has travelled extensively the last few years. He’s officiated at three world championships, a Pan-Paralympics and a pro tour event to name but a few of the events that have taken him to such places as Brazil, India and throughout Asia.“I was always interested in geography as a high school student and actually my dream was to become a professor,”

Shaw says.It was an ambition he very nearly re-alized, before giving it up to come to Canada.Though the travel frequently takes him out of the country, Shaw contin-ues to enjoy playing table tennis too. He says it is a good source of exer-cise and helps keep you alert. Playing just about every day at the Richmond Olympic Oval, he adds that it is not only a relatively inexpensive sport but also one that has no prejudice about size. Big or tall, everyone can partic-ipate and become as good a player as they want to be.




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GATEWAY THEATRE will host its inaugural Gate-way Pacifi c Th eatre Festival Aug. 15 to 24, bringing three world-class productions 10,000 kilometres across the

Pacifi c Ocean to Richmond.“It’s really a celebration of Richmond’s diversity and the large

number of Chinese speakers (here),” says Jovanni Sy, artistic director at the Minoru Park theatre. “I’ve always loved international theatre and just being familiar with the theatre scene in Hong Kong, they do some outstanding work there, and it deserves to be seen in North America.”Produced by Esther Ho, the festival will present two plays in Cantonese with English surtitles. A third is a non-verbal performance that mixes martial arts with clowning. Th at show, Detention, will kick it all off on the MainStage.


Gateway Pacifi c Th eatre Festival will treat audiences to a Hong

Kong experience right in Richmond

It’s really a celebration of Richmond’s

diversity and the large number of Chinese

speakers (here).

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Tang Shu-wing Theatre Studio’s Detention is a physical comedy for all ages, running Aug. 15 to 17. Set during an after-school detention session, three boys compete for the affections of their classmate. It’s an example of classic Hong Kong humour that’s enjoyed three separate runs in Hong Kong. Audiences will witness acrobatics, clowning, martial arts and percussion from the cast of five.Next up is The Isle, a studio play running Aug. 20 to 22. Written by Hong Kong playwright Paul Poon, The Isle tells the story of one couple’s encounter on a remote island where their past and present overlap. They wrestle with the question of staying or leaving in a play described as “a compassionate yet skeptical take on enduring love.”The third and final show of the festival is Aug. 22 to 24 on the MainStage. The

Fire of Desire is based on the classic 1900 play Reigen by Arthur Schnitzler (better known by its French title La Ronde), updating the setting to present-day Hong Kong.Five men and five women—all played by the same two actors—explore their frustrations and perspectives on love, marriage and sex in 10 scenes, each taking place in a room with a differ-ent man and woman.

Although the dialogue may be Chi-nese, Gateway’s artistic director says surtitles make it accessible to all.“This is really a festival for everyone, not just Cantonese speakers. Any-body who loves theatre is going to love this festival, because the calibre of shows is so high,” says Sy.Occasionally groups will rent the Gateway MainStage to present a show in another language. But the performances usually aren’t surtitled, and don’t generate widespread interest—unlike the potential of Gateway Pacific Theatre Festival.Says Sy: “What we want to do is

take this great hotbed of interesting theatre, which is the Pacific Rim, and be able to create an access point so that it’s enjoyable for everyone.”Tickets to MainStage shows are $50 for adults and $25 for students; stu-dio show is $35 for adults and $20 for students. Call the Gateway Theatre Box Office at 604-270-1812 or visit gatewaytheatre.com for tickets.

MATTHEW HOEKSTRA

This is really a festival for everyone, not just Cantonese speakers. Anybody who loves theatre is going to love this festival,

because the calibre of shows is so high

The Fire of Desire is based on the classic 1900 play Reigen by Arthur Schnitzler.

The Isle tells the story of one couple’s encounter on a remote island where their past and present overlap. It’s written by Hong Kong playwright Paul Poon.

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IF YOU'VE EVER owned a car or a house you're likely familiar with the "hidden costs" of ownership.

From gas and repairs to property taxes, maintenance and insurance, these post-purchase costs can quickly mount.Chances are, you're less familiar with another hidden cost that could be setting you back thousands of dol-lars in the pocketbook annually.If you've got money tucked away for retirement, you're likely unaware of the fees that lending institutions charge for simply parking your money in their investment vehicles each year.Finding out exactly how much money your fi nancial institution is extracting from your investment portfolio can be more diffi cult to de-termine. It's more than just a matter of perusing your bank statements.Th at stands to change in 2016, when regulatory changes come into eff ect, which will require full disclosure to investors of these costs and fees."Th ere are a handful of advisors that are leading edge with transparency and accountability," said Shaun Rickerby, an investment advisor with TD Waterhouse since 1997. "Th ey are out there, but they are in the mi-nority."Depending on how much you've got squirreled away, the typical annual money-management fee is two to two-and-a-half per cent.

In other words, if you've got $300,000 saved up for re-tirement, locked up in mutual funds and similar in-vestments at your fi nancial institution, that works out to be $6,000 to $7,500 annually.Rickerby said his fi rm charges clients half that amount on investments of $300,000 or more.Rickerby believes 80 per cent of investors have no idea what they're paying annually in fees to deal with their

portfolio. Another 15 per cent have a general idea, with only about fi ve per cent truly understanding.Th ose with savings of $500,000 or $1 million are simply losing out, he said.Th at one-per-cent fee provides an experienced professional advisor create a plan, report annually on its performance, manage the in-vestment and for estate planning as well.Rickerby said that workers near the start of their careers, with little in terms of a sizable investment port-

folio, shouldn't expect to get the same attention from a dedicated fi nancial advisor as those with six or seven fi gures in investments. Th e fi rst group can lean on a fi -nancial institution to deal with mutual fund and other simple investment options.Th en, as one's investment portfolio grows, the level of customer service clients receive should step up too, Rickerby said.

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July 30, 2014

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