Fraser FEST – Sunday, August 28, 2016

Join the fun on Sunday, August 28, 2016, from 11:00 a.m. to 4:00 pm at False Creek Fishermen's Wharf. For further information, go to!


FraserFEST poster

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Reminder to minimize impact when viewing whales and other marine wildlife

Whalewise_logo_sm_ENG Fisheries and Oceans Canada asks that paddlers stay 100 m from whales and to stay clear of their path. Detailed guidelines for paddling near wildlife are posted here: Be Whale Wise - Marine Wildlife Guidelines for Boaters, Paddlers and Viewers

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Honeydew Melon in Coconut Cream

 Yield: 8 servings


  • 1 (13- to 14-ounce) can well-stirred unsweetened coconut cream
  • 3 tablespoons sugar
  • 1 1/2 teaspoons fresh lime juice, or to taste
  • 1 large honeydew melon (5 pounds), chilled

In camp:

  1. Stir together coconut milk, sugar, and lime juice in a small metal bowl until sugar is dissolved.
  2. Halve melon and discard seeds. Cut melon into wedges and pare away the rind. Cut melon onto bite sized pieces.
  3. Divide melon among 8 serving dishes, then pour coconut milk over top. Serve immediately.

Notes: You can get cans of coconut cream in most grocery stores in their Asian Food section. It is also available in powdered form in Famous Foods at 1595 Kingsway St, Vancouver.

The coconut cream doesn't thicken unless it's chilled but it still tastes good. If you make it at home, sit the bowl in a bowl of ice water for 10 minutes to thicken it. When you're out camping, just slurp it.

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Creme Caramel


  • 1 pkg of Dr. Oetkers powdered Crème Caramel
  • whole milk or skim milk powder

In camp:

Follow the directions on the Crème Caramel package. Bring enough whole milk powder (in a ziplock bag) to make up 2 cups of milk. If you are using skim milk powder, just use more milk powder than what the directions on the package call for.

Tip: Whole milk powder is available at Famous Foods 1595 Kingsway Vancouver. Store it in the freezer to prevent the milk fat from rancidifying. Skim milk powder is available at any grocery store.

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Stir Fried Cabbage


  • 2 or 3 dried red chili peppers
  • 2 cloves of garlic
  • 1 small green cabbage
  • 2 Tbsp. fish sauce
  • 1 1/2 Tbsp. white vinegar
  • 1 Tbsp. sugar

At home:

Combine the fish sauce, vinegar and sugar in a small food safe bottle.

In camp:

  1. Core and shred the cabbage; set aside.
  2. Fry the crumbled chili and minced garlic in medium hot oil for a minute or so.
  3. Add the cabbage and stir fry for about 3 minutes.
  4. Add the premixed sauce and continue to stir fry until everything is well combined and heated through.


Garnish with chopped peanuts.

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