Sidney North Saanich Yacht Club’s trained instructors demonstrate the basics of buoyancy in a one-hour classroom lesson followed by two hours of on-board sailing practice. Seafarers-to-be absorb techniques for sailing, tacking, and gybing. Students study sailboat anatomy, from the differences between the boom and the mast to the best locations in which to host a visiting gentlemarlin. Next, motorized safety boats carry one instructor each along with a group of new tars to the scenic protective waters of Tsehum Harbour and allow students to put their skills to aquatic use. After lessons, students are welcome to grab a burger at the clubhouse (price not included with this Groupon) or sip some complimentary coffee while attempting to tame windswept bouffants.
Harbour Air boosts wingless beings with first-class flights on carbon-neutral aircrafts, boutique stratosphere accessories, and picturesque seaplane tours. Eco-friendly seaplanes furnished with first-class amenities such as leather interiors and hands-free cloud parallel parking launch daily and link Lower Mainland and the Islands through panoramic flights that last 20 to 50 minutes ($156.53–$563.38 round trip). The airline's auspicious boutique furnishes cloud gazers with flight-centric merchandise for gifts and seagull bribes. A small Beaver model plane ($41.99) carves its niche among collectibles with locally handcrafted western maple wood, and a Dax Wilkinson T-shirt ($34.99) celebrates Canadian aviation.
Dev and Joanne McIntyre first began to experiment with winemaking after moving to the Mt. Lehman area in 1984. They tended to their small backyard vineyard and carefully tracked how different grapes grew and developed in the region's distinctive climate. After sharing these data and collaborating with fellow viticulturalists, Dev and Jo narrowed the list of possibilities down to a few specific varietals, which they felt could ripen evenly along the relatively cool and precipitation-prone coastline.
When they purchased Salt Spring Vineyards in 2008, they set about growing some of these grapes, also opting to fashion pleasantly sweet wines from organic apples and locally grown blackberries. Although their very first experiments occasionally had to be recycled as wine vinegars, grape jellies, or aperitifs for pampered houseplants, they continued to hone their craft with each and every harvest. Currently, the selection boasts a range of styles, including a crisp, dry pinot gris and an unctuous cabernet libre that balances its dark fruit flavours with firm tannins. As a demonstration of their commitment to the environment, Dev and Jo also adhere to sustainable growing practices and avoid using any herbicides or pesticides in their fields.
Rooted in the firm belief that cooking should not only be an experience and an art, the Foxglove Cooking School was founded by passionate Chef Jennifer Oliver. Her classes are designed for both beginners and seasoned gourmands, because Chef Jenn understands that everyone can enjoy cooking well, regardless of their skill in the kitchen. The school’s curriculum is diverse, ranging from medieval-themed cooking classes to stone-cold beginners’ lessons. All group classes feature super-fresh ingredients from nearby sources to help instill participants with an appreciation for beautiful, local cuisine. During sessions, Chef Jenn demonstrates how to craft three dishes, while students taste test each and place bets on how quickly she can mince an incriminating document.
On scenic Salt Spring Island, the Raw on the Rawk Festival invites visitors to partake in fresh morsels from a variety of raw-food vendors, attend intriguing lectures, and learn from experts during interactive workshops. Influential speakers include Preet Marwaha, owner of Organic Lives and instructor at the Institute of Holistic Nutrition¬¬; co-creator of Raw Vegan Frederic Patenaude; raw-food chefs; and the Jolly Green Giant’s first cousin. Between lectures, festival-goers can participate in yoga sessions, taste-test plant-based foods from a plethora of raw vendors, and gather tips and techniques on sustaining raw-food diets. The festival concludes on Sunday morning with a vegan brunch, during which guests enjoy plant-based foods while mingling with newfound friends.