Vancouver Courier East Ender July 25 2014

Workingglass heroJennifer [email protected]

Braden Hammond wants to put a glass ring onyour finger. Hammond, 34, is aVancouver glassartist whose work is sold in boutiques and galleriesacross Canada. He creates his custom pieces in astudio tucked away on the first floor of a warehouseon Frances Street, three blocks west of CommercialDrive. It is an area dotted with artist and musicianstudios mixed in amongst light industrial shops.

Continued on next page

FRIDAY, JULY 25, 2014 THE VANCOUVER COURIER E1

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Continued from previous pageThe Courier stopped by

Hammond’s studio recentlyfor a chat about his work,his passion and what helikes to do on the East Side.

Tell me a bit more aboutwhat you make and whoyour clients are.

I make glass jewelryincluding rings, necklaces,earrings, cuffs, and glass artincluding marbles, cups andchandeliers — the possibili-ties are endless in glass. Myclients are mostly, but notexclusively, Lower Main-land women, ranging fromteenagers to grandmothers.Some are “fashionistas,”others have sensitivities tometal jewelry, and someare glass enthusiasts andcollectors.

How did you get inter-ested in glass in the firstplace?

When I was 22 or 23years old, That ’70s Showwas popular and I saw allthese yellow, elongated ash-trays and these crazy glasspieces that were tall and Isaid to myself, ‘How canglass be all of those things?’

How did that initial in-terest morph into lamp-working (using a torchto melt the glass beforeshaping it)?

I signed up for a glassclass in Santa Cruz, Califor-nia that I saw online. I justbasically packed up a bigbackpack and went to Cali-fornia.The first second Iactually turned on the torch,I realized I had fire in frontof me and the teacher wastelling me to score the glasswith this knife and thentake the glass and press itdown and he told me it wasgoing to pop the glass apart— wow. I remember thosemoments from 11 yearsago and they stick with me.Over the years I have taughthundreds of people and Ican see those people likeme, those people with thatexcitement in their eyes.

You have had your shopin EastVancouver for fiveyears now, why did youchoose this area?

It’s a central location andI need industrial space.

Has the neighbourhoodchanged since you arrived?

It has changed a bit. Iwould say it has evolved,and has probably gotten alittle busier with some morehipsters around.

Any favourite EastVan-couver spots you wouldlike to share?

My favourite placesinclude Grandview Park formy two boys to play at, FirePizza on the Drive for pizza,Sweet Cherubim for samo-sas, Nick’s Spaghetti Houseis great — can you tell thatfood is important to me?

What do you see as thefuture of lampworking inVancouver?

This type of glassworkand flameworking is reallycatching on as an art forminternationally. It has reallygot a lot of energy and trac-tion. I would say it is likeskateboarding was 10 or 15years ago. It’s really under-ground. It is not easy toset up a glass shop becausepeople say you can’t do thathere or there, but as peopleget more educated about itI can see glass working be-come more accessible — likeceramic artwork is now. I

can see there being little stu-dios where you could go andthere could be glass workingat community centres andschools.As this gets morepopular, there is no tellingwhere it is going to go.

Hammond will be at thesecond annual SummerCraft Market July 24 to 27,at Jack Poole Plaza (next tothe Olympic Cauldron).

For more on info on BradenHammond Glass, go tobradenhammond.com.

Glass blower inspired byThat ’70s Show

BradenHammond atwork in his Frances Street studio. PHOTOSDANTOULGOET

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Strathcona is a littlegreener these days thanksto the Hastings UrbanTreeNursery project.

The project, which tookthree years of planning andpreparation to come tofruition, sees 14 saplings inlocally made planters lineseven blocks of East Hast-ings, between Carrall andPrincess streets.

The concrete planterswill eventually be decoratedby neighbourhood paintersto reflect each unique blockof the street, according toMeg O’Shea, sustainabilitycoordinator for the Strath-cona Business Improve-ment Association, whichspearheaded the project.

After three to five years,when the trees are stableenough to be transplanted,they will be auctioned off topay for more saplings andthe process will start anew— making the project a trueurban nursery, O’Shea said.

As a way to engageyoung people in the com-munity with the project,

youth from the Ray-CamCo-operative Centre will belearning about tree healthand tasked with monitor-ing the trees. In the fall, anarborist will work with theyouth to prune the trees.

Hastings Street orga-nizations and businesseswill water the trees duringhot months, clear out anydebris from the tree wellsand keep the BIA informedof the condition of the treesand planters.

Haenna Blusch, directorof operations for the Down-town Eastside Neighbour-hood House, is excited aboutthe new additions in front ofhis centre at East Hastingsand Princess Street. He saidthe trees fit with the over-all green philosophy of hisorganization and will createa more inviting place forresidents to gather.

“I think it will make ita better atmosphere forall the people, “ he said,adding many Strathconaresidents like to come byand chat about plants thecentre has in its garden, sothe trees will be conversa-tion pieces as well.

Blusch said the trees mayeven improve the impres-sion some people have ofthe East Side.

“If they drive throughthey will see, ‘ah, there aretrees and there are people

hanging out by the trees’,”Blusch said.

O’Shea said many of thestaff in businesses alongHastings are equally enthu-siastic about the project.The BIA has more busi-

nesses willing to help carefor the trees than there aretrees available.

The entire project cost$30,000 and was fundedby the City ofVancouver’sDowntown Eastside Capi-

tal grant,TD Green StreetsandTree Canada.

For more information onthe Hastings UrbanTreeNursery go to strathconabia.com/street-beautification.

twitter.com/Thuncher

Hastings home tourban tree nursery

Haenna Bluschwaters freshly planted saplings outside theDowntown EastsideNeighbourhoodHouse. The trees are part of theHastingsUrban TreeNursery, a Strathcona Business Improvement Association initiative to beautify seven blocks of Hastings Street. PHOTODANTOULGOET


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WhenVancouver’sShanghainese immigrantssit down at Long’s NoodleHouse for a meal, they oftenexclaim they have not eatendishes like these in years.Many left Shanghai whenthe Communist party tookpower in China in 1949.The small restaurant onMain Street offers a tasteof home for those immi-grants but has also becomea popular destination formany locals.

Even during a full house,Sandy Shi is a force tobe reckoned with. Sheseats guests, brings theirdishes and chats them up inMandarin, Cantonese andEnglish. She has a strongmemory and takes downlarge orders in her head. Shieven finds time to preparetheir signature xiaolongbao

on a counter by the till, littlesteamed dumplings thatrequire careful eating asthey are filled with hot soupalong with minced pork.

Shi’s husband, Loon Sun,opened the restaurant in2001 with his sister.

Long’s has five rectangulartables and three round tablesto serve the crowd of guestsoften flowing out the door.It’s a small space, but Sun,the main chef, likes havinga hand in every dish thatcomes out of his kitchen. Hetakes his craft seriously.

“My goal is to do my jobwell,” said Sun, who wasinterviewed with Shi bythe Courier in Cantonese.“It’s not all about money. Iknow a lot of people wantreally big seafood restau-rants, but I never had thatkind of a vision.This is thekind of business I like torun and it’s my specialty. Ifmy customers aren’t happy,

I’m not happy. If the dishesaren’t good, that reflectspoorly on my master’s [inShanghai] name.”

Originally from Shanghai,Sun entered a culinary pro-gram when he was 18 andgraduated three years laterbefore working as a chef. Hebrought his experience inShanghainese cuisine withhim when he immigrated toVancouver in 1991.

There are many fried andsoup noodle choices, butLong’s has a lot more to of-fer. Shanghai cuisine includestheir own dim sum that’sdifferent from the Cantonesechoices aroundVancouver.Favourites include the afore-mentioned xiaolongbao soupdumplings, wine chickenserved in a small porcelaincontainer and fried Chinesecrullers to dip in hot, spicysoy milk.

A peek into Long’s willreveal Asian as well as

non-Asian guests. Shi’suse of three languages isaccommodating and helpfulto those unfamiliar with cer-tain dishes but she believesthe language of food comesfirst and foremost.

“No matter how goodyour service is, the qualityhas to be good,” said Shi,who is happy that her fellowShanghainese who come inapprove of the flavours.

Sun often eats instantnoodles. Chefs eat sim-ply, as he remembered inShanghai. “Almost everymeal I ate mapo [a spicychili-and-bean-based sauce]tofu on rice,” said Sun.

In response to theincreasing foot traffic andlow-rises on Main, Sun isn’ttoo worried.

“We have a limited num-ber of tables anyway,” hesaid. “Right now, businessis good.”

twitter.com/chrischeungtogo

A taste of authenticShanghai inVancouver

On Main Street between 33rd and 34th at the foot of Little Mountain, small crowds are often spot-ted waiting in front of two cozy, side-by-side storefronts:Long’s Noodle House and Au Petit Café.Bothopened within the past two decades and have become fast neighbourhood favourites.With family ties, af-fordable prices, roots in immigration,accommodating staff and, of course,unique flavours from across thePacific, both have gained a solid reputation amongVancouverites looking for something special to eat.

1. With chef Loon Sun preparing dishes and Sandy Shi serving guests, Long’s Noodle House is in good hands. 2. Sandy Shi finds time toprepare a few xiaolongbao even when attending to guests. 3. Xiaolongbao dumplings are filled with pork and hot soup and require carefulattention when eating. 4. Some of Long’s most popular dishes are xiaolongbao, wine chicken and crispy rice with salty egg sauce.PHOTOS DAN TOULGOET


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With a collared shirt,Bluetooth piece in his earand professional demeanor,Do MinhTrinh wouldn’tbe out of place in a fast-paced office.

ButTrinh works in anotherbusy environment: a bustlingVietnamese café on MainStreet called Au Petit Café.

Lunch is the most hectic.Customers on breaks crowdthe space waiting for French-style sandwiches and manyare forced to stand outside.Some who manage to grabseats slurp bowls of pho.Calls for takeout go straighttoTrinh’s earpiece while hemultitasks serving in-storecustomers and informingstaff of orders.

Trinh’s parents openedthe café on Main in 1995after a similar Chinatownlocation earlier in the ’90s.He credits the success to hisparents, who overcame thechallenges of starting a newbusiness.

TheTrinh family wasoriginally refugees fromVietnam who came toCanada on a boat over 30years ago.

“When I look at it, yes,it was a very saddeningexperience,” saidTrinh, whowas eight at the time. “Buteverything that happens youcan perceive it as a good orbad thing. Perception is veryimportant, learning how toperceive things correctly.”

Trinh accepts the situ-ation for what it was andshared a Chinese idiomabout overcoming difficul-ties: when one’s horse dies,one has to walk.

“My father made a lotof friends and that reallyhelped,” saidTrinh, whohas taken over the caféafter his parents retiredbut still experiences theirlegacy among guests. “Hewas very sociable, verypolite, so that every timepeople come in they alwaysask ‘Where’s your father?Where’s your father?’”

The culinary side of the

café was nurtured byTrinh’smother. “She takes her ownrecipes and moulds theminto a product that is mostaccepted by everyone,” saidTrinh.

The café offers uniquechoices that are not oftenfound atVietnamese res-taurants, such as the beefstew noodle soup, currybeef stew and Hainanesechicken, all of which arecustomer favourites.

The family recognizedthat sometimes flavours atrestaurants can be too hotor too mild but found waysto cater to everyone.

“For example, for ourcurry, some of our clientssay it’s too sweet, so weutilize a little bit of our saltand pepper so that theycan adjust the flavour,” saidTrinh. “If they want it alittle spicy, they can add alittle chili. My mom told meto add chili and mix it upwith lime.”

The special sandwich isanother popular itemTrinhenjoys. A generous portion

of homemade ham andmeat balls are served withvegetables between warmFrench bread. Hot peppersare available for the adven-turous.The sandwiches,called banh mi orViet subs,have roots in French colo-nial influence.

While development atthis end of Main near 33rdAvenue isn’t as rapid com-pared to the stretch near theKing Edward intersection,there are a few low-risesnearby.

“Main Street has becomemore ethnically diverse interms of businesses,” saidTrinh. “It’s a good thingbecause there are a lot ofvarieties for people who livearound here. So you know, Itotally wish there would beeven more restaurants andstuff around here. I’m sureit’s coming.”

Trinh’s parents still visitthe family business fromtime to time.There arealways guests who greetthem fondly.

twitter.com/chrischeungtogo

Family legacykept aliveat Vietnamese café

1. DoMinh Trinh’s parents started the café. Two of his favourites are the special French bread sandwich and barbecue lemongrass chicken onrice noodle with veggies and fish sauce. 2. Au Petit’s special sandwich contains homemade ham, housemeat ball and hot peppers. 3. The café’sbeef stew and rice noodle in soup is a popular item not commonly found in Vancouver’s pho establishments. PHOTOS DAN TOULGOET


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The sixth annual DeightonCup takes place at HastingsRacecourse this Saturdayand organizers have set thebar higher than ever.

Named after John “GassyJack” Deighton, the event thathas been dubbed the moststylish inVancouver is not justa regular day at the races.

Besides the eight horseraces, it boasts a mixologycompetition that has bar-tenders competing to maketheir best variation of anOld Fashioned in front ofa panel of judges, a luxurycar show, a live band, a lawnto play pétanque (Frenchbocce) — the list goes on.However, the most notableaspect of the event wouldhave to be the crowd, whocome decked out head totoe in their finest frocks andfloppy hats, in hopes of be-ing named the best dressed.

“We try to set a reallyunique atmosphere, but it’sthe guests who really makeit what it is,” saidTysonVilleneuve, cofounder of theSocial Concierge.

Villeneuve and businesspartner Jordan Kallmanworked with the owners ofcatering company Cocktailsand Canapés to produce anevent that would set a differ-ent tone for the city.

“One of the reasons wedid it was, six years ago theno-fun city stigma was reallystrong.We wanted to dosomething that was com-

pletely different and givepeople a reason to get alldressed up,”Villeneuve said.

Drawing inspiration fromthe ’20s and ’30s, when horseracing was in its heyday, theevent started out with 400guests in 2008 and reached2,000 participants last year.

Villeneuve said they arecommitted to bringing newcomponents to the event ev-

ery year and mixing thingsup. Up-and-coming bandMiami Device, an 11-pieceAfro-beat/funk band, willbe performing and luxurycars will be on display atthe Mile’s End Motors“Field of Dreams” car show.Then there’s the mixologycompetition with a judgingpanel that includes industryprofessionals like Canucks

wine and beverages direc-tor Jay Jones and Save onMeats owner Mark Brand.

The event even has its ownbrand of beer, which will bedebuting that afternoon.

“Whistler Brewing customcreated a beer for us, a mintjulep ale called the Deigh-ton Cup ale,”Villeneuvesaid.“People will be able tosample it and buy growlers.”

Dan Jukich, an announcerat the racetrack for the past24 years, said events thatdraw in a younger crowdand generate new fans havehelped breath more life intoHastings Racecourse, whichcelebrates its 125 anniversarythis year and has faced therisk of closure in previousyears.

“The Deighton Cup is agreat event because it bringsin new people that canpotentially become fans,”Jukich said. “These guyshave put a lot of work into itand it’s become really suc-cessful over the years.”

Jukich said that the ad-dition of casinos aroundthe city give people otheroptions for spending theirentertainment dollars.

“Over the years, competi-tion got fiercer and we haveto change with the times toappeal to new demographics.”

Chuck Keeling, vice presi-dent of stakeholder relationsand responsible gaming forGreat Canadian Gaming,said racing has become amore event-based experi-ence and agreed eventslike the Deighton Cup arebeneficial to the business.

However, he said Hast-ings has drawn steadyattendance over the yearsregardless of the main prob-lem faced by the industry,which is a decrease in thenumber of horses.

“An area of success forHastings, unlike manyother tracks, has been theattraction of a youngerdemographic who seemto be lured to the racingexperience because ofthe historical pageantryof racing, but also morepractically, because it’s areally good time and can bedone inexpensively,” Keel-ing said. “We believe theDeighton Cup taps directlyinto that attraction.”

twitter.com/EastVanKristen

DeightonCupon track for stylishparty

Some of the people behind last year’s Deighton Cup includedMediatonic’s Amanda Van As, The SocialConcierge’s Tyson Villeneuve, and Mediatonic’s Heather Oliver. PHOTO REBECCA BLISSETT


[email protected]

Two East Side busi-nesses want to give back bysupporting theVancouverSPCA branch in any waythey can, from fixing itsservice trucks to sponsoringfundraisers.

Art Hovanessian, ownerof Art`s Automotive onClark Drive, has beendonating to theVancouverSPCA ever since he got hisfamily`s first puppy therenearly 15 years ago.

“I was so impressed withhow dedicated the staff atthe SPCA were towardsthe animals in their care. Idecided I would try to helpout with donations nowand again,” Hovanessiansaid. “I want to contrib-ute to my community in apositive way, and I believein the work the SPCA does,from cruelty investigations,nursing sick animals backto health, to helping strayanimals find good homes.”

TheVancouver SPCAheld its annual pub fund-raiser, now called Pints forPaws, at the Roxy Burgerlast night with Art’s Auto-motive and Bluestar Motorsas the two main sponsorsfor the event.

Rob Libera, owner ofBluestar Motors and a petowner who grew up on theEast Side, said his strong

connection to the neigh-bourhood paired with hislove for animals means hecontributes regularly to theVancouver SPCA.

“There are all these chari-ties out there for people, but Iwould like to have a voice forthose who don’t have one,”Libera said.“We had a fund-raiser party in January for theSPCA and I wanted to sup-port that branch specificallyto see where the money goesand to make sure it’s beingused in the right ways.”

Vancouver SPCA branchmanager Charlotte Ellicesaid that 100 per cent ofproceeds for the event goto covering medical ex-penses for the animals. Shesaid fundraisers like thisare essential to the non-profit’s success.

“We are 100 per centreliant on donations. Peopledon’t realize that we aren’tgovernment funded,” Elliceexplained.“While we wouldlike to be eventually, wearen’t there yet, but we arestill expected to provide ser-vices for the community andwe hope to continue to offerthose services and support.”

The branch, locatedjust down the street fromthe EastVan cross on EastSeventh Avenue, is the onlyone inVancouver. Ellice saysit takes in up to 180 animalsper month including strays,owner surrender programs

and through the Drive forLives, a program that sees atruck of animals from ruralbranches get redistributedto the bigger cities everyweek, to increase theirchance of adoption. Ellicesaid they are thankful toreceive the support from thecommunity, which comes indifferent forms.

“We have great com-munity support. Art’s Autohas always been a hugesupporter of the SPCA,”Ellice said. “He basically isour mechanic go-to guy. Hefixes all our SPCA trucksfor us and he donates to usevery month. He is just ahuge, huge animal lover.”

Hovanessian said he ishappy to help and thinksthat fundraising events likethe Pints for Paws are greatfor getting many contribu-tors on board at once, butnoted other ways people canget involved with the cause.

“There is no shortage ofanimal lovers in this city,and it’s affordable for mostfolks to grab a burger anda beer for a good cause. Itfeels good to help, and Ithink every little bit doeshelp.There are many waysto help the SPCA,” he said.“You can donate your timeas a volunteer, donate whatyou can, when you can, orbecome a monthly con-tributor.”

twitter.com/EastVanKristen

Businesses showSPCApuppy loveTwo East Side business owners love pets and fundraising

SPCA Vancouver branch manager Charlotte Ellice says the organization relies completely on donationsto help pets like Sadie. PHOTO DAN TOULGOET


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Vancouver Courier East Ender July 25 2014