Imagine finding yourself at a crossroads. Now picture your surroundings brimming with an incredible variety of food. From mouth-watering empanadas at Las Delicias, a Colombian eatery that fits about five customers, to Jamaican rice-and-pea dishes with jerk chicken, oxtail or salt fish at Fred's Kitchen. Then there is Tabaq, a restaurant offering Indian and Pakistani staples like vegetarian and meat stews served with long pieces of bread.
Read MoreIn the summer of 2010, Tim McGrady took over management of an undeveloped eco-lodge on a far-flung stretch
of B.C. coast. Little did the 48-year-old Comox resident know at the time that within less than four years, he would help turn the business into one of the most talked about First Nations success stories in the province.
On my first day in Canada, I went to Capilano Park in North Vancouver and played my guitar out on the trails. A jogger came past and smiled – and that’s when I knew I was in the right place,” says Salt Spring Island musician Harry Manx, whose celebrated blues, folk and Indian fusion can be heard on 11 albums. He was born in the U.K., but B.C. has been his home – and place of inspiration – since 2000.
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In reality, people don’t actually glow, but Mike McKinlay comes close, very, very close. The filmmaker just returned to Vancouver from a trip with creative partner Rob Butler to Vancouver Island, where they were filming scenes for the documentary Three Waters. Their primary purpose in Deep Bay, midway between Parksville and Comox, was to shoot a locavore dinner. Everything on the menu was made with locally grown or scavenged ingredients: wild mushrooms, winter kale chips, farm meats and cheeses, Deep Bay shellfish and – because it was still early March and it’s nice to have something green on the plate – a surprisingly delicious garnish of Grand Fir tips.
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