Celebrating 30 Years

Writing well means never having to say, ‘I guess you had to be there.’”

Jef Mallet

The great part about anniversaries is taking time to reflect. Delving into our magazine archives, we once again came face to face with the passionate people who strengthen our communities and the creative artists who fill the Valley with art, song and laughter. As we flipped through the pages, funky retro ads popped out and the colourful fabric of Okanagan life warmed us, captured in vivid photography and heartfelt words. Printed on the pages were couples saying “I do,” athletes capturing Olympic gold and volunteers opening their hearts. We also stirred up some murders, ghosts and lake monsters. Yes, Ogopogo has made his appearances many times over. Our writers tackled many issues that parents, students and seniors have faced over these 30 years—some still challenging us today. Thanks to all who have been a part of our journey; you’ll find the full archives online. Read, reflect and revel in the Okanagan life. —Editors

Spot hiring for Y lifeguards

Spot hiring for Y lifeguards

The YMCA of Okanagan will host an Aquatics Day of Hiring on October 3 at the WorkBC, Capri Centre offices to recruit lifeguards and swim instructors - and offer spot hiring. For or those who are interested in becoming a lifeguard or swim instructor please attend the...

Spot hiring for Y lifeguards

Spot hiring for Y lifeguards

The YMCA of Okanagan will host an Aquatics Day of Hiring on October 3 at the WorkBC, Capri Centre offices to recruit lifeguards and swim instructors - and offer spot hiring. For or those who are interested in becoming a lifeguard or swim instructor please attend the...

Rearview: Packing up hope

Good nutrition fuels brain power. Are all BC children getting their fair share? I’m glad there are so many ways to help right now. So don’t wait for Christmas to donate or volunteer at your local food bank. Investigate involvement in initiatives like the Starfish Pack program.

Beautiful blends

Beautiful blends

Even a blend of one or two percent can make a significant difference in wine, says sommelier Mike Lee.