Island Cookery III

VOICE (V): How did the idea for the cookbook start?

 

Jeanette (J): If you want things to happen, you have to make it happen in a small community. Due to the pandemic, the Quadra Children's Center (Day Care) was facing significant challenges. The Center's Board was constantly fundraising almost every six weeks to pay the bills. Previously, another children's care organization had successfully published two cookbooks, so our current Children's Center decided to give it a try. They put out a notice asking for islanders' recipes.

I used to be on the Board of the Children's Center, and my kids attended when they were little, so I wanted to participate. When I submitted some recipes, I asked if they needed help, and that's how I joined the committee. The first call for recipes went out in November 2020, and by late December 2021, the book was in hand. For any publication project, that's phenomenal. In just under 13 months, all recipes had to be tested, we had to decide which recipes to include in the book, and we had to do all the photography and write stories about people and food. Many people got involved. We received 350 recipes, had 80 people testing them, involved 21 writers, and 22 photographers, and hired a book designer who used to live here. Everything was local, including the props used in the photo shoots.

As of just before Christmas last year, the book had made $84,000, and because most of the production costs were covered by our sponsors, who were acknowledged in the book, all the money raised went to the Children's Center. They went from struggling to having some extra cash and being able to install a heat pump to make the place more comfortable. They were so thankful that this book has been such a success."

 

V: Were there any criteria for the recipes that were submitted?

 

J: It had to be very local to the BC Coast. Everything had to be fresh and accessible seasonally, and made from scratch. Another focus was organizing the chapters by the Sea, Forest, Garden, Farm, and Orchard, sourcing ingredients from places where people were working, gardening, or foraging. For the last chapter of the book, we thought it would be fun to include food for camping and kayaking trips, as many people do that here. There are many foodies on Quadra, so we also limited it to 4 recipes per person to ensure diversity.

 

V: Do you consider Quadra Island to be self-sufficient?

 

J: Much more than in urban cities like Victoria or Vancouver. My husband Gerry and I grow our food in our two gardens, and we also raise chickens for meat and eggs.

 

V: How does the Quadra Island community today compare to what it was like 40 years ago?

 

J: There is a lot of community participation in various ways, such as building and maintaining trails, among other activities. This makes Quadra Island a vibrant place to live, and this aspect remains unchanged. Unlike urban areas where municipalities provide services and residents pay fees, here on Quadra Island, organizing activities like yoga classes or movie nights relies on community initiative. Therefore, we all actively engage in community life. Additionally, with the cookbook project, hardly anyone refused to help when we asked.

 

V: What kind of people would you like to see holding the book?

 

J: People who like to cook with fresh local ingredients and people who come to visit the coast and want a memento of what it is like to live here. Food has so many stories around it and so much social activity around it. That is why we included interviews here with foodies and little history stories about how they used to cook and preserve things. Most islanders have purchased multiple copies. They’re very proud of ‘their’ book.

 

V: What is your favorite recipe from the cookbook?

 

J: I have tried most of the recipes in the book. When spot prawns were in season, my daughter made Asparagus, Oyster Mushrooms, and Spot Prawns with Gnocchi (p.57 by Kathryn Manry). It was a very delicious dish. Seared Albacore Tuna (p. 29 by Pilar and Bruce Martinelli, Tantrum No.1), which made the cover of the book, is amazingly simple to make with mirin and a few other sauces. It is also very delicious. My favorite picnic recipe is Honey Mustard Ham and Cheese Buns (p. 127 by Jeanette!). They still taste good the next day!

 

V: What do you like most about Quadra Island?

 

J: I love being part of this well-connected and involved community. Living in such proximity to the sea is something I cherish. We kayak occasionally, and I love heading out on the kayak for a few days, camping on different beaches around the island. It absolutely recharges your soul.

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