Sacred Journey and Bakvla Exhibit (Science World, Vancouver, British Columbia, Canad)

 

Sacred Journey

Sacred Journey, a 2,000-sq. ft. exhibition in Science World (accessible in both official languages) from July 15, 2022 to February 20, 2023, takes visitors on a voyage, to experience the resurgence of Northwest Coast canoe cultures. Produced by the Heiltsuk Tribal Council, SeeQuest Development and Greencoast Media, and presented by Vancity, it tells, through art, immersive audio, video displays and interactive experiences, the powerful story of a people reclaiming traditions and ways of life, particularly through the annual Tribal Canoe Journeys taken to revitalize cultures, heal communities and empower the next generation. 

Check out “Science World”

Exhibition entrance

An interactive exhibit, with audio and video elements, gives visitors a deeper understanding of tribal canoe journeys, inviting them to bear witness to the transformative power of Tribal Canoe Journeys and the Indigenous teachings that hold answers to the environmental and social crises our world is facing.

 

A carved eagle-human mask

For thousands of years, the glwa (traditional ocean-going canoe), the main means of transportation for the indigenous peoples in the Pacific Northwest, was essential for community, for culture, for way of life. 

At an archaeological site on Triquet Island, West Coast peoples have been found to have used ocean-going canoes as many as 14,000 years ago.  Nearly lost as a result of colonization, canoe culture has seen a revival over the last three decades.

 

A monumental canvas canoe

​​Welcoming visitors at the entrance of the exhibit is a carved eagle-human mask.  The exhibit features art pieces such as modern Northwest Coast style graphic design and mask carving by Heiltsuk artists Chazz Mack, Ian Reid (Nusi), Kelsey (KC) Hall and Roy Henry Vickers.  Also on display is a monumental canvas canoe painted with four large Heiltsuk clan crests; overarching houses posts and paddles to accompany the canoe. 

The Heiltsuk, an amalgamation of five tribes, are a seafaring people with more than 14,000 years of continuous use and occupancy of their territorial waters along the Pacific Northwest Coast and are leaders in the resurgence of ocean-going canoes and culture.

 

During the Sacred Journey exhibition, there was also a photo series, in the Science World atrium, called Bákvḷá (a Heiltsuk word that loosely translates as “gathering and harvesting food for winter”). 

Bakvla: Harvesting Herring Roe on Hemlock Branches

Bakvla: Harvesting Herring Roe on Stringy Kelp

This series, interpreted by Margaret Brown (a residential school survivor and one of the few remaining fluent Heiltsuk-language speakers), was co-produced by the Heiltsuk Nation and co-curated by Frank Brown, Ayla Brown and Vina Brown (a PhD candidate who developed the dissertation), all members of the Heiltsuk Nation; and William Knight, curator at the Canada Agriculture and Food Museum.

 

Bakvla: Herring on the Spawning Grounds

Bakvla: The Big House

With stories of The Big House (Gvákva’áus Haíɫzaqv) and the arrival of herring (Wán ̓ái) which feeds everyone and everything on the Pacific Coast, Bákvḷá explores a holistic approach to Heiltsuk food sovereignty and security and shows how food sustains the Heiltsuk; their connections with their territory, history, and knowledge systems—and, indeed, their very identity. It was accompanied by a 20-ft. long by 18 in. wide dugout canoe carved by the Canoe Cultures Society. 

 

History and Impact of Racing Canoes

Sacred Journey: Science World, 1455 Quebec St., Vancouver, British Columbia V6A 3Z7, Canada.  Tel: 604.443.7440.Website: www.scienceworld.ca and  www.scienceworld.ca/exhibition/sacred-journey/.  E-mail: info@scienceworld.ca. Open daily, 10 AM  5 PM. The exhibit is included in the cost of your admission to Science World (free for indigenous peoples).  Admission: $30.40 (adults, 19 years old and above), $24.30 (seniors, 65 years old and above, students with ID and youth, 13 - 18 years old), $20.30 (children, 3 – 12 years old) and free (children under 3 years old). Coordinates: 49.273251°N 123.103767°W. 

How to Get There: Science World is just a short walk from the Skytrain and  Main Street–Science World and from Vancouver’s Olympic Village, in one direction, and BC Place Stadium in the other. 

Restaurant Review: Green Thumb Alfresco Resto (Corella, Bohol)

 

Green Thumbs Alfresco Resto

Green Thumb Alfresco Resto, the in-house restaurant of Green Thumb Farm in Corella, Bohol, was officially opened on April 8, 2021, during the height of the COVID-19 pandemic as it was an easy way to use the farm’s harvest since sales was down due to reduced boat trips to Cebu.  

Pink Oyster Mushrooms

The farm, owned by power couple Jares Denque and Rona M. Denque (the “Mushroom Queen” of Bohol), is passionate about delivering healthy foods, supplying organically grown fresh oyster mushrooms (gray, white, black, yellow and pink) and fresh and unique, high quality processed mushroom products for chefs of top hotels and restaurants in Bohol and Cebu. 

Check out “Green Thumb Farm”

 

The newly built Ganoderma Hall

This newly opened and unique outdoor dining venue is known for its delicious, freshly cooked, mushroom-based vegan dishes, with no meat (pork or beef) of any sort included in their daintily crafted menu that recreates a variety of Filipino classic dishes with oyster mushrooms picked straight from the farm.  

Typical merienda fare: mushroom sisig, 3 slices of pizzas, mushroom siomai
and a glass of Corella Ube Smoothie

A fine dining connoisseur could easily be fooled to think that there were meat dishes.  However, their almost all-mushroom, extensive, farm-to-table menu does include delicious Chicken Hinaling, organically grown native chicken, slow cooked with chili, lemon grass and coconut milk.

 

Mushroom Sisig - a bestseller

The fare we partook at the newly constructed Ganoderma Hall was delicious.  The Mushroom Sisig, its cooking preparation demonstrated to us earlier, is one of Green Thumb’s most popular dishes.  Seasoned with calamansi, onions and pepper, it had a texture and taste that really resembled that of pork. Healthy and delicious without the guilt.

 

Mushroom siomai

The tasty and healthy Mushroom Burger, with spices to wake up my palate, had the meaty flavor and texture of beef with no coloring and preservatives added.  We also tried out their Mushroom Siomai (in mushroom chili paste sauce); deep fried, crispy, cholesterol-free Mushroom Chicharon; and slices of sinfully delicious, thin-crust Mushroom Pizzas (Greek, tocino and bacon), washing it all down with a Corella Ube Smoothie – a delicious purple yam milkshake made from a local fragrant variety of ube called kinampay.  

 

Mushroom Tocino Pizza

Mushroom Bacon Pizza

Later on, I had a cup of Ganoderma Coffee, the farm’s special blend of premium, rich and aromatic coffee beans with chemical-free, health-boosting ganoderma delightfully packed in a teabag.  I also sampled their Milk Chocolate with Mushroom Bits.

 

Mushroom Greek Pizza

The restaurant is an ideal venue for special occasions and conferences.  You can also dine on the farm’s lawn, where diners can sit or squat on banig Romblon mats that are spread out on the ground, with wooden pallets set in the center to serve as the table.  They also have a shed for a more formal idea of dining.

 

Mushroom Burgers

Other mushroom-based fare served in their menu is Mushroom Kare-Kare, a Filipino stew complemented by a thick, rich peanut sauce from curd and curry, with grey mushrooms substituting for the oxtail, and mushroom bagoong. 

 

Mushroom Chicharon

They also serve Mushroom Humba (a popular Visayan dish of tenderized meat in soy and vinegar), Mushroom Dinakdakan; the extra crispy Mushroom Bulaklak (best paired with spicy vinegar); Mushroom Steak (made with sautéed mushrooms, herbs and steak sauce); Mushroom Bicol Express; cheesy, mouth watering Mushroom Taco; Mushrroom Tempura (Japanese-style, fried white oyster mushroom served with Japanese tempura sauce); Ginataang Mushroom;  Mushroom Nachos; Mushroom Gambas; Mushroom Pasta (Carbonara, Aglio Olio, Al Funghi, etc.); Mushroom Quesadilla; Mushroom Clubhouse sandwich; Adobong Kangkong; Mushroom Kinilaw; Mushroom Adobo; Mushroom Bacon Tuna Sandwich; Mushroom Salad and, of course, Mushroom Soup.

 

Picnic area

Aside from the Corella Ube Smoothie, they also serve Pineapple Calamansi Blue Ternate, Coconut Sprout Watermelon Smoothie, Mango Smoothie, Mushroom Banana Chocolate Smoothie; Bluepea Pineapple Lemon Juice, Roselle Juice and Cappucino.  For dessert, there’s Corella Buko Fruitas. 

 

Outdoor dining cubicle

Green Thumb Alfresco Resto: Green Thumbs Farm, Purok 4, Brgy. Sambog, Corella 6300, Bohol. Mobile number: (0917) 543-9700. E-mail: gthumbfarm@gmail.com. Website: www.greenthumbfarmbohol.com.  The Al Fresco Restauarant is open weekends, from 2 to 9 PM. 

Bohol Provincial Tourism Office: G/F, New Provincial Capitol Bldg., C. Marapao St, Tagbilaran City, 6300.  Tel: (038) 411 3666.  Email: inquire@boholtourismph.com.  Website: www.bohol.ph. 

Department of Tourism Regional Office VII:  G/F, L.D.M Building, Legaspi St, Cebu City, 6000 Cebu.  Tel: (032) 254 6650 and(032) 254 2811. E-mail: dotregion7@gmail.com.  Website: dot7@tourism.gov.ph. 

Bluewater Panglao Resort: Bluewater Rd, Sitio Daurong, Brgy. Danao, Panglao, 6340 Bohol.  Tel: (038) 416-0702 and (038) 416-0695 to 96. Fax: (038) 416-0697.  Mobile numbers: (0998) 843-0262, (0998) 964-1868 (Ms. Margie Munsayac - VP-Sales and Marketing), (0998) 962-8277 (Ms. Louee Garcia), (0919) 912-9663 (Mr. Manuel Sandagaon) and (0908) 890-9013 (Ms. Kate Biol).   Email: panglao@bluewater.com.ph, resrvations.panglao@bluwater.com.ph, margie.munsayac@bluewater.com.ph, louee.garcia@bluewater.com.ph, manuel.sandagon@bluewater.com.ph and kate.biol@bluwater.com.ph.  Website: www.bluewaterpanglao.com.ph.  Manila sales office: Rm. 704, Cityland Herrera Tower, Rufino cor. Valera Sts., Salcedo Village, 1227 Makati City, Metro Manila.  Tel: (632) 817-5751 and (632) 887-1348.  Fax: (632) 893-5391. 

Cebu Pacific Air currently flies seven times daily from Manila and thrice weekly from Davao City (every Wednesday, Friday and Sunday) to Bohol’s Panglao International Airport.  Visist www.cebupacificair.com to learn about their latest offerings, safety protocols and travel reminders.