Gulf of Georgia Cannery Society

Cannery Under Construction: Water Fight!

c.froschauer — Fri, 24 May 2013 17:13:41 +0000

Or is it a fight with water? The construction crews have to work around the ebb and flow of the tides. Despite how far along they are with the work they are doing, or how focused they may be, if the tide is coming in, they either have to leave their tasks or experience wash out! That’s right, the crew is back at it, in the deep, dark, dank bed of the river, working really hard to repair and replace pilings under the Cannery.

The 600 pilings below the Cannery are a defining element of this building’s structure, built beyond the dyke and over the river. The Seismic 2000 team has been given the important task of keeping the Cannery afloat, so to speak, by pulling out rotting pilings and replacing them with new ones. The process is similar to the work they did under the oil drum shed, except this project is lower down the river bank, closer to the water line. It’s wetter, smellier, slipperier, and in my opinion, more thrilling (this coming from the woman who has the luxury of siting at her desk all day).

Since I started working here, one of the great mysteries has always been to see what it is like under the Cannery. Kim, our maintenance officer, has the privilege (I say privilege, he may have another word for it) of going down there on a regular basis for upkeep purposes. I’ve heard many (tall) tales of people wandering around in the daunting underworld of the Cannery and getting stuck up to their hips in the soft, squishy river mud. To be honest, for my first venture down yesterday, I was a little apprehensive (this is the first time I am openly admitting this). What if I got stuck in the mud? Who would rescue me? Valid questions for someone who was looking through the doorway, below theCcannery, and staring into complete darkness… Once I had spotted what looked like a miner’s light far in the distance, I brushed my fear aside and dove right in (mental note, next time: take a flash light, bring gloves, wear a mud suit, put the hair up, and cover the camera in plastic wrap). I did make it around to document the hard working crew in these challenging conditions. I know it’s their job to do this work, but these guys are AMAZING, when you think about what they are faced with day in and day out (despite their lingering scent of eau de rivière)! Hats off to them!

At the start of they day, they go under wearing their bright fluorescent yellows and when the river tide rises, they emerge wearing river mud greys. This can only mean one thing – it’s wash down time (or time for a water fight, depending upon who is handling the hose)!

Cannery Store Feature: Teatime Treats from Bon Ami

a. penner — Thu, 23 May 2013 18:24:47 +0000

Ah, the delights of afternoon tea. Whether it be a formal affair in a posh hotel or a relaxed garden party in the backyard, there’s nothing quite like the experience of settling down for a cup of tea and a civilized gossip. Naturally, sweet treats are de rigeur. Add a continental touch to your next gathering with sablés – French for rich, buttery shortbread – by Bon Ami. Available in lavender and orange zest at the Cannery Store, these gorgeous locally-made dainties promise to melt in your mouth and are a wonderful accompaniment to our wide selection of Murchie’s teas. Pinkies at the ready!

A 200g box of Bon Ami Sablés retails for $7.95 the Cannery Store.

A day at the Nikkei – Ryoshi moves to the Cannery

c.froschauer — Wed, 22 May 2013 22:52:27 +0000

Jim and Kim are working out how to move the Cannery model.

The Cannery staff have been hard at work over the past couple of days disassembling the Ryoshi exhibit at the Nikkei Centre in Burnaby. The team of staff and volunteers have taken down panels, boxed artifacts, taken apart flooring, deconstructed exhibit features, and packed it ALL into trucks. Over two days we’ve transported three truck-loads worth to the Gulf of Georgia Cannery in Steveston. Over the next few days, we will do the whole process over again, except in reverse, in preparation for the exhibit opening in early June.

Ryoshi – Nikkei Fisherman of the BC Coast is an exhibit opening at the Gulf of Georgia Cannery on June 9th and will remain until spring 2014. The exhibit tells the stories of Japanese Canadians who have made unique contributions to fishing in BC both before and after World War II.

Scrumptious Seafood: Sesame-Crusted Tuna with Wasabi-Ponzu Sauce

c.froschauer — Tue, 21 May 2013 22:42:52 +0000

It is a necessity for all West Coasters to love salmon as their number one fish, but albacore tuna places a close second! When tuna is served raw, however, it surpasses my love for salmon. Yes, it is true, in the ongoing debate of which is better – raw tuna or raw salmon - tuna always wins! For those of you who feel similarly, check out this seared tuna recipe from the Cooking Light website.

Sesame-Crusted Tuna with Wasabi-Ponzu Sauce

Ingredients:

1 tablespoon chopped green onions $
2 tablespoons low-sodium soy sauce
2 tablespoons fresh orange juice $
1 tablespoon rice vinegar
1 teaspoon brown sugar
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
2 teaspoons honey
1 1/4 teaspoons prepared wasabi paste
1 teaspoon grated peeled fresh ginger
2 teaspoons vegetable oil $
4 (6-ounce) Albacore tuna steaks (about 3/4 inch thick)
1/4 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons black sesame seeds
Sliced green onions (optional)

Preparation

Combine first 10 ingredients, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish. Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve tuna with sauce.

Note:Wasabi comes in different intensities. You may want to experiment with several brands to find the right amount of heat for your taste buds. Some of the sesame seeds might pop out of the pan as the tuna cooks, so use caution and wear an oven mitt as you turn the fish over.

David Bonom, Cooking Light
JULY 2004

Cannery Store Feature: A Patio Necessity

a. penner — Fri, 17 May 2013 23:53:00 +0000

Are you counting down the hours until the long weekend yet? By now, you’re probably focused on that one picture in your mind that symbolizes all the relaxing delights to come on the first warm long weekend of the year. If clouds and a traffic jam leap to mind instead, let me guide you in a little creative visualisation…

Picture this: A balmy, sun-drenched afternoon on a patio. A chaise lounge with pillows that actually stay in place. An iced beverage and your reading material of choice perched atop a rustic Buckstone fish table. To top it all off, the charming little table folds with the greatest of ease to enable your sun/shade-seeking relocations. Bliss!

Buckstone fish tables are available in assorted colours and retail at $34.95 at the Cannery Store.

Scrumptious Seafood: Spot prawns with crispy mushrooms, peas, new potatoes, lemon and a light herb nage

c.froschauer — Tue, 14 May 2013 16:48:13 +0000

It’s spot prawn season! Indulge in a delicious, sustainable seafood, and enjoy a local resource while it is around for the short 6-8 week period. Here is a recipe from Culinary Capers’ chef Margaret Chrisholm.

Spot prawns with crispy mushrooms, peas, new potatoes, lemon and a light herb nage

1 cup leeks (1/2″ dice)

1 cup celery (1/2″ dice)
1 cup carrots (1/2″ dice)
1 cup button mushrooms, sliced
2 Tbsp thyme
1 garlic clove, minced
2 tsp extra virgin olive oil
12 black peppercorns
2 bay leaves
10 g dried porcini mushrooms
4 cups water
1/4 cup dry white wine
2 Tbsp fresh tarragon leaves
2 Tbsp parsley
1 Tbsp lemon juice
zest of 1 lemon
fine sea salt and black pepper, to taste
1/4 cup unsalted butter, cubed and chilled
1 pound spot prawn tails, heads removed (approximately 25-30 pieces)
8 new BC nugget potatoes or baby red skinned potatoes, sliced 1/4″ thick
1 cup peas
crispy mushrooms

Cover porcini mushrooms with hot water and soak for 30 minutes.

Sauté the leeks, celery, carrots, mushrooms and thyme in olive oil for 8 to 10 minutes on medium low heat, adding garlic for the last 2 minutes. Cook until soft and slightly caramel, but not brown.

Add black peppercorns, bay leaves, water, white wine, porcini mushrooms and soaking liquid. Simmer for 30 minutes. Strain through a sieve, pressing the solids to release as much liquid as possible.

Over medium heat, reduce liquid to 1 cup. Add the tarragon, parsley and lemon zest. Simmer for a maximum 2 minutes and strain again. Add lemon juice and set aside.

Boil sliced potatoes in salted water until just tender. Blanch peas in boiling water for 2 minutes. Poach the spot prawns in lightly simmering salted water for 2 to 3 minutes and peel off the tail shells.

Just before serving, reheat vegetable reduction adding salt and pepper to taste and then gradually whisk in the cold butter.
Chef tip: use a hand blender for a foamy effect.

Place potatoes in the bottom of a bowl and top with peas, spot prawns and crispy mushrooms. Spoon nage over everything.

* A traditional nage is a broth flavoured with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.

Crispy Mushrooms

1 pound oyster and or king oyster mushrooms
1 Tbsp unsalted butter, melted
fine sea salt and fresh cracked black pepper, to taste

Preheat oven to 350˚F.

Tear or chop mushrooms into approximately 1 inch by 2 inch pieces (when using the king oyster mushrooms, slice them thinly). Place mushrooms in a bowl, drizzle with melted butter and toss to coat evenly.

Spread mushrooms out on a parchment lined cookie sheet and bake for 10 to 15 minutes, or until lightly golden brown and just starting to crisp. Stir the mushrooms a couple times while baking. Season with salt and pepper.

Spot Prawn Tip:
Live wild BC spot prawns should be cooked immediately or have their heads removed as soon as possible. After the heads are removed the tails should be thoroughly rinsed. Removing the head and rinsing the tail keeps the tail flesh firm. The head of the prawn can be removed from the tail by swiftly turning it and pulling it away from the tail.

If not cooking immediately, remove heads and pack into a bowl or container; cover with ice and refrigerate to ensure prawns maintain their structure for up to three days.

Check out Wild BC Spot Prawns for more information.

Summer Steveston Farmers’ and Artisans’ Market 2013

c.froschauer — Mon, 13 May 2013 15:11:12 +0000

Are you looking forward to summer? I know I am. With the Steveston Farmers’ and Artisans’ Market, summer starts early, as in, this weekend! That’s right folks, the summer market starts this long weekend on Sunday, May 19th from 10am to 4pm, and will run every second Sunday throughout the summer. The market takes place in the Cannery parking lot and at the corner of Moncton Street and Third Avenue.

What can you look forward to?

80+ vendors
lots of fresh produce, baked goods, snacks, and more.
amazing artisans
music and entertainment
great food for on the spot indulging
community spirit and the buzz of the first market of summer

The market Sundays for the summer are as follows:

May 19th
June 2nd and 16th
July 7th and 14th
August 4th and 18th
September 1st, 15th and 29th

Little Campbell Hatchery – coho salmon release

c.froschauer — Fri, 10 May 2013 16:14:43 +0000

The Gulf of Georgia Cannery staff and members went to the Little Campbell Hatchery in Surrey on Monday to release the coho salmon the Cannery had been rearing for over four months. The tour consisted of an educational slide show, a viewing of their holding tanks, releasing the fry into the river, and an educational nature walk along the stream. The Little Campbell Hatchery is a volunteer-run organization that rears and releases coho and chinook salmon at the fish hatchery. They also participate in the Department of Fisheries and Oceans program, Salmonids in the Classroom, by providing the eggs for the tanks and then participating in the educational tours associated with the return of the salmon to the river.

The hatchery is open to the public. They provide public tours on specific days, but visitors are also welcome to explore the area on their own. Make a day out of it, release the salmon, have lunch in their gazebo-like picnic area, and explore their beautiful nature trails along the river. Or join them on Father’s Day for their annual salmon BBQ and fry release. Kids and adults will love it!

Cannery Store Feature: Mother’s Day Goodies!

a. penner — Thu, 09 May 2013 17:00:01 +0000

Naturally, I don’t have to remind you that it’s Mother’s Day on Sunday. Your mother already has. Mothers have that wonderful way of lingering at the back of the mind on a near-constant basis and knowing just when a well-placed hint before a special occasion is needed. This year, turn the tables. Treat Mom to a year-round sensory delight in the form of delicously scented candles or a refreshingly useful floral Mom mug. When she drinks her morning coffee from a charming memento, surrounded by the fragrance of “Morning Garden” or “Spa Day”, she’ll be thinking of you so fondly on a regular basis that she might actually offer to do your laundry – even if you moved out years ago.

Giftcraft Mom (and Grandma, too!) mugs retail for $8.95 and Life’s Pleasures candles for $1.99 at the Cannery Store.

Cannery Under Construction: The sky is falling … it’s pink … and fluffy!

c.froschauer — Thu, 09 May 2013 15:24:38 +0000

When one thinks of fluffy pink things, cotton candy, plush kids toys and pink flamingos may come to mind, but construction certainly does not! Fluffy and pink mean the complete opposite to the construction crew. Instead, fluffy pink stuff = wall insulation = skin crawling fibers = white tyveck coveralls and face masks! You get the idea. Despite the latter being quite the fashion statement, when it comes to removing old insulation from the Cannery ceiling, what would you do? I’d take the coveralls and filtration masks any day (I have had to wear this type of mask before for a fibre arts course; they are no fun! The cool factor is that you sound like Darth Vader when speaking, but that’s as far as ‘cool’ goes, otherwise, they are hot, sweaty, and all ’round uncomfortable to wear for long periods of time). It’s better to protect oneself rather than work under the falling pink fluffy stuff that gets into your ears, down your shirt, around your neck or into your lungs. Just the thought makes my skin crawl!

These tyveck troupers have been working on creating a supportive roof structure for the massive vents above what is now referred to as the Boiler House Theatre. In order to do so, they had to place long beams perpendicular to the ceiling and the roof. Although difficult to see in the photo on the top left, the roof slopes at the base of the tall vents. The crew had to solidify and support the roof structure, which entailed opening up the ceiling, removing the insulation, removing more insulation, and more insulation (refer to the image on the bottom right), then place numerous long wooden beams as reinforcement for the roof. Once done, they had to work in reverse by adding insulation, patching up the ceiling, and then heat the room to dry it all up.

There is never a dull moment with the construction crew around, especially because they give pink fluffy things falling from the sky a whole new meaning!