Northwest Coast Native Art - Some Clarifications



Justin Rivard Wrap Ring

Art of the Northwest Coast Native peoples - indigenous cultures based in British Columbia, Washington State, and Oregon - is distinct from art produced by other cultures within North America. This brief overview has been created to clear up some misconceptions about Aboriginal art and culture from the West Coast of North America.

First, there are twenty-seven unique Native cultural groups in British Columbia alone. These groups have their own languages and idiosyncratic aesthetic systems. The term 'Haida' is often used to describe Native art from the Northwest Coast, but the Haida are just one of many groups producing artwork...although this particular culture is indeed more productive than many! A more accurate general term is 'Northwest Coast Art'.

Second, the politically correct term to describe indigenous peoples in Canada and here on the West Coast is 'First Nations'. While blanket terms with anthropological roots such as 'Aboriginal' and 'Indigenous' are not incorrect, preferred terms are 'Native' and 'First Nations'. Terminology is different in the United States, where 'Native American' is still commonly used, and the controversial and outdated 'Indian' tag is still carelessly thrown around in everyday parlance.

Third, art and jewellery from Washington State and BC are based upon family crests. Crests are figures and symbols used to visually communicate an individual's family history and mythological origins. For example, the Gitksan of northern British Columbia are all divided into four clans: Frog, Eagle, Wolf, and Fireweed. Members of each clan then inherit secondary crests which are used when creating regalia and objects of adornment. This adherence to animal symbols (in such a structured fashion) is unique to the Northwest Coast when considering indigenous art from North America.



'Salmon Life Cycle' by Kelvin Thompson

Finally, a noteworthy trait of Native artwork from this part of the world is the specialization of hand-engraving. Hand-engraved jewellery is difficult to find to begin with, and has its roots in European jewellery-making, but First Nations artists in BC and Washington State have really made inroads into this field. Jewellery-making and silversmithing is common with other indigenous cultures in North America - as with the amazing silver and turquoise pieces created by both the Navajo and Hopi - but the Northwest Coast is the only area where you will find intricately hand-engraved collectibles. Northwest Coast Native artists are always in high demand to engrave custom wedding rings here in Vancouver!

By far the best place to familiarize oneself with carving and jewellery from the Northwest Coast is Vancouver's Lattimer Gallery. In business since 1986, this Vancouver landmark carries works for every budget and strives to represent those artists who are determined to push this art form forward. The Etsy shop Art From Above Native Jewellery is also spectacular.

Keywords: "Alex Dawkins Vancouver", "Native American Jewelry", "Native Art Vancouver"

Pizzeria Barbarella

The pizza wars in Vancouver are heating up! Heating up like a Neapolitan wood fire oven! Craft breweries, food trucks, Thai restaurants...we are finally catching up to the foodie-friendly cities of SanFran and PDX. Like many friends and family, I have been making the rounds to Vancouver's best pizza joints and was excited to try Barbarella after hearing about it for several months. Like Farina and Nook, the menu at Barbarella is limited and emphasizes the ingredients placed upon the pizzeria's thin crusts.

When I think of Neapolitan pizza, two things automatically pop into my mind.

The first is a pizza I had in Milan from La Taverna on Via Francesco Anzani, a pizzeria run by a family from Naples. I had this with my sister during our Round-the-World trip in 2011 and it blew us away with its flavourful (and minimal) toppings, paper-thin crust, and uber fresh Roma tomato sauce. I hate this phrase, but it actually did "melt in our mouths".

The second is a Lonely Planet episode I saw when I was about 16 on Italy where the host went to one of the oldest pizzerias in the south. The chef - a cocky teen with a sneer and slicked hair - said that a true Neapolitan pizza must be super super thin and should really only be made with sauce, basil, and fresh mozzarella. The host was sceptical of this simplicity but took a few bites and proclaimed that the pizza he was eating was genuinely the best pie he had ever consumed.

Thus, in my mind, a Neapolitan pizza should be very thin, crisp, and PACKED with flavour!

I have high standards when it comes to thin crust fire oven pizza and was a bit disappointed in Barbarella. The portions were better than expected, and our group was fine with two pies for three people, but the crust was too chewy for me. We ordered the Cavolini and the Salsiccia. The combination of the Brussels sprout leaves and pancetta on the Cavolini was really great, but the chef added too many greens and the cabbage flavour overpowered the fior di latte and ham. The decor also bugged me. With its plain painted cinder block walls and careless placement of cheap tables, the interior of Barbarella reflects the food they serve...simple and satisfying, but a bit slapdash.

Keywords: "Vancouver pizza", "Pizzeria Farina", "Alex Dawkins"

Vancouver's Food Truck Festival 2013

For the past two years I have been invited to Yelp's Elite Food Truck Festival Preview and allowed to sample all food truck fare, for free. The doors opened one hour prior to public access and dozens of Yelpers descended upon the trucks like vultures to wounded voles. We only had one hour to eat as much as we could and with over 50 attendees and 15 trucks, small lines formed at each cart. I was worried about not being able to try everything, but I managed to try 14 of the 15 vendors.

The Best

There were several trucks that excelled in both customer service and food production. Soho Road Naan Kebab provided the best service and were amongst the few vendors to offer Yelpers several options, instead of a single option with tiny portions. While I knew of Soho Road before this event, from working downtown, I had only tried their Indian-themed wraps once and was ho-hum about it. They won me over at the Food Truck Festival though. Their tandoori chicken was super moist and the fresh naan was thick and light.  

Ah-So! Roaming Dragon Rice Balls!

Another truck was at the event that I had seen before but never tried, Roaming Dragon. They offer pan-asian dishes. They definitely had one of the best free items with their Fried Chinese Rice Balls, which were light and crispy and packed with Chinese sausage, shrimp, and bamboo shoots. They were topped with a drizzle of teriyaki sauce and curry aioli. I was tempted to buy a full portion of these!

The Average

No wonder I had never heard of JJ's Trucketeria! It's based in Surrey. The land that culture forgot. Just kidding, just kidding. Actually, I'm not. Surrey has food trucks? JJ's creates Filipino fare that includes Lemongrass Chicken and Garlic Fried Rice. They were offering their Vegan Market Bowl at the Yelp event. My first reaction was "Wow! Big portion! Tangy curry sauce!" which was quickly followed by my secondary reaction of "Meh. It's just rice and veggies. Not enough sauce." The large Filipino dudes that own this truck are jolly and obviously passionate about food, but their menu options and presentation are average. I wouldn't pay to eat here.

Huge Portion! Hugely Average!

The majority of the dishes designed for sampling at this event were average. Ze Bite, a truck offering French items with a North African kick, was serving a pathetically small portion of a Moroccan curry. Their regular menu looked pretty blah too. Unfamiliar with this truck, I was hoping to spot some confit or steak frites but all I saw was baguettes and bland blanquettes. A peek at the other reviews of this place will echo my observations on the portions and prosaic dishes.   

The Sub-Par

The Juice Truck? More like The...The...Gruff Truck! I'm not good at insults. Sorry. Not only were the staff here rude and flat, but the smoothies they were serving to us Yelpers were nasty. Warm and chalky, the tablespoons of pink paste that The Juice Truck were handing out (in unappealing medicine cups) just weren't worth finishing. It looked like Pepto-Bismol. Maybe it WAS Pepto-Bismol! The girl that flippantly served me didn't even tell me what I was about to drink...well, more like chew.

I have a problem with food trucks that produce comfort food. It seems like a bit of a cop-out considering the stiff competition out there, and most comfort foods are unhealthy and gluten-rich. I didn't really like any of the comfort-food-doling trucks at the Food Truck Fest: Holy Perogy, Reel Mac and Cheese, and Taser Grilled Cheese. They weren't "bad" but I would never buy any of this food with my own money. It's heavy, and I can make it at home.   

Keywords: "Alex Dawkins", "Best Vancouver Food Trucks", "Food Truck Festival"



Spring Beer Review 2013

 

As more and more craft breweries pop-up (three new ones will be opening in Vancouver within the year), more and more seasonal options are appearing on liquor store shelves. Over the past few months I sampled a selection of beers that possessed decidedly springy qualities: light, dry, and moderately hopped. These beers have been designed to help drinkers transition from the warmth and heaviness of winter concoctions to the light and fruity characteristics of summer brews. 

 

Buckman Brewery Apple Beer - A-

 

Buckman Botanical Brewery is a tiny operation located in Portland headed by ex-Rogue brewer Danny Connors. It features low-hop to no-hop brews, which is atypical for Oregonian breweries. Buckman grows many of its own ingredients, and uses additional botanicals from the Portland area. I bought a bottle of their Apple Beer from the Rogue stall at the Portland Saturday Market and only drank it last week back in Vancouver. I was expecting a sweet, low alcohol summer beer which would be closer to cider. My expectations were off. This beer is 8% abv and is only appley in its nose and finish. With a smoky orange colour, biscuity mouthfeel, and bold malt profile, this beer is appropriate for sunny days but is not really quaffable. I'm really glad that they have controlled the sweetness levels with this one. I will definitely be buying this again, and hope to visit their taproom in Portland some time.

New Belgium Brewing Transatlantique Kriek - B+

 

Most people assume fruit beers are going to taste like alcopops. I blame coolers and improperly made lambics for this assumption, for the fermentation process in beer-making transforms fruits to shadows of their former juicy selves. Adding fruit to the boil or cooled wort does impart fruit flavours, but the added yeast will consume sugars from these fruits and create a drink that is much more subtle and earthy than any cooler or cider. As with most beers that are part of New Belgium's Lips of Faith series, the Transatlantique Kriek is complex, expensive, and completely original tasting. This beer starts its journey in Europe, where it begins as a naturally-fermented (using wild yeasts floating in the air) and sour kriek made by master brewer Frank Boon in the Lembeek region of Belgium. This authentic and tart lambic is aged for two years and then shipped to New Belgium in Colorado where it is diluted with a golden, Belgian-style ale. The addition of this golden ale cuts the acidity of the European kriek and helps to round out the beer's finish. This was an interesting and satisfying drink, but one that I will probably not crave on a regular basis.

Parallel 49 Hay Fever Saison - B-

 

I like most of Parallel 49's beers, but Hay Fever is the only one that I buy regularly to drink at home. Saisons are becoming more and more popular in the Northwest and are a bit hard to define as a style of beer. This type of beer originated as a low alcohol, bottle-fermented beverage that was made in the fall, aged over the winter, and then cracked in the summer before the next batch of malt and hops was available. It was originally a yeasty and drinkable pale ale with a dry finish. It is largely the same nowadays, except saisons are generally 6% abv and above, and hoppiness can vary a great deal depending on the brewery. Hay Fever pours a cloudy straw colour, lighter than many saisons, and has a nice tart finish. It is springy and appropriate for hot weather, but has enough hops to demand respect.

Keywords: "Alex Dawkins", "Brassneck Brewery", "Vancouver Craft Beers"

Pajo's in Steveston

Not only does Pajo's have the best dining location in the quaint fishing village of Steveston, it also provides some perks that other places do not. They have numerous (excessive?) condiments and garnishes for your fish. While most fish n' chips places I've been to either provide you with an inadequately teeny container of tartar sauce or - zounds! - charge you for it, Pajo's offers free tartar. And as much free tartar as you want! Along the same lines, they also keep a hugemongous bucket of lemon wedges on the service counter. I know they are just lemons, but it's nice to have the option to take as many as you want. I hate rationing my lemon juice when seafood is involved. I went mental at Pajo's...I even squeezed three wedges into my iced tea.

We ordered halibut, chips, and a side of coleslaw. I am really picky about fried fish because I have had many more bad experiences than good. I hate thick, flavourless, artery-clogging batter, so I always focus on this rather than the fish itself. The batter at Pajo's is good. It's not great, but it is fairly thin, which I appreciated. I wish it was a bit crispier though. I really liked the coleslaw. It was light on dressing and contained crunchy sunflower seeds.

Tip: if you are visiting Steveston from Vancouver, leave the car at home and bike! We live in Kits but it only took us an hour and a half to get to Steveston by biking to Cambie, taking the Skytrain to Aberdeen, and then cycling along West Dyke. I'm not sure I could handle a two-piece Halibut without exercising before and after my meal! Plus, it's a beautiful ride.

Keywords: "Alex Dawkins", "Vancouver breweries", "Vancouver fish and chips"

Steve and Rod Smith - Collaboration & Contrast

I studied Art History as an undergraduate and was initially drawn to the diverse media and subject matter that make-up Modern Art from the Western world. From blown glass to formaldehyde fetuses - and from psychoanalysis to automatism - art from the Twentieth Century was so complex and varied that it met many of my intellectual needs, as a right-brained nerd in his early twenties. As I began to consider applying for a Masters degree in this field, however, I found it more and more difficult to find a particular artist or subject to focus on. There was simply too much diversity in twentieth-century art, and I couldn’t think of something that I really wanted to dedicate my time and money to. During my final year, I began working at Vancouver’s Lattimer Gallery. I was not particularly fond of British Columbian First Nations art prior to securing this position at the gallery, but it did not take long for my understanding of this art to develop, and then for my appreciation to pullulate. One of the things that I found so satisfying about this art form was that it had historically-defined and aesthetic constraints, unlike modern art from Europe and North America. There are subjects and shapes and colours that define the creative output of artists from the various cultures along the Northwest Coast, and it takes truly creative individuals to produce novel and innovative works within these artistic and cultural traditions. My time at Lattimer Gallery sparked a passion for Native art from the West Coast, and this is what I ended up getting my Masters degree in.

Two artists that best demonstrate this rare ability to propel Northwest Coast Native art, given these aesthetic and thematic boundaries, are brothers Steve Smith Dla’kwagila and Rod Smith Galuyagmi. Their father, Harris Smith, was an established Kwakwaka’wakw artist who was very successful in Vancouver and on Vancouver Island during the 1980s and 1990s. He developed a distinctive style of painting based on the abstraction of Northwest Coast First Nations design elements. The ovoid, split-u, and s-form would cover surfaces from rustic burl vessels to iconic totem poles in a fluid and dynamic fashion. Harris still produced conventional masks and prints and paintings, but he created many pieces that were blatantly non-figurative and notably innovative. Steve and Rod took-up this style of painting and design sense, but went slightly different ways with it. Most of Steve’s pieces cling to the figurative, while Rod has really embraced and perfected painting in the abstract. Having said this, both brothers have a lot in common: they possess the awe-inspiring ability to apply their idiosyncratic painting style to most any shape and surface, and they have consistently created new and completely original works for over twenty years.

Lattimer Gallery is holding an exhibition of Steve and Rod’s work between June 22nd – July 20th. The show is titled Collaboration & Contrast, and in addition to highlighting the differences between these two unpredictable artists the exhibition will also contain pieces that the brothers have made cooperatively. Steve and Rod are in their prime right now, both born in the 1960s, so I strongly encourage anyone interested in Northwest Coast Native art to go and check out this show. Also, if you can at all afford it, I would advise that you purchase a piece by one of these artists as well!

Keywords: "Steve Smith Native Art", "Alex Dawkins", "Native Art Vancouver"

Pepper Sisters in Bellingham

This blog entry is fuelled by guilt. I recommended this restaurant to my dad and his friend from Bellingham after looking on Yelp for an alternative to our favourite Mexican places in the city, Casa Que Pasa and Tadeo's. I am an Elite Yelper and usually find the reviews on Yelp to be accurate...but they were off when describing the food and ambience of Pepper Sisters. We should have gone to Casa Que Pasa.

My dad's buddy knew about Pepper Sisters and agreed that we should break away from our regular places to try this highly touted "Southwestern" restaurant on the outskirts of town. We were immediately sceptical upon entering: it was bright, sterile, and cavernous. Our excessively cheery server guided us to a table at the window and handed us our vegetarian-biased menus. Do not eat here if you possess a passion for carne asada and carnitas. The dishes here are dominated by veggies and poultry. This isn't a bad thing in and of itself, but the menu is definitely not balanced. Desperate for flavor and protein, my dad ordered the Pork Burrito and our friend ordered the Pork and Posole Stew. I tried to be open-minded and ordered the veggie Blue Corn Rellenos. I figured they couldn't mess this up since a standard chile relleno is vegetarian, but the Pepper Sisters version was packed with goat cheese. A little goat cheese mixed with the jack cheese would have added a pleasant zing to the filling, but there was so much chèvre that it just ruined the dish. My dad said that the density of his pork combined with the mandatory whole wheat tortilla it was served in resulted in a dry and disturbingly bland burrito. Our friend said the stew was so-so, but that he could have easily made it at home.

Adding insult to injury, our bill was almost double what it would have been at most other Mexican restaurants in the city. And I'm sorry, but a few pieces of deep-fried dough ("sopaipillas") don't warrant these inflated prices.

If you are vegetarian or are dining with vegetarians, I would actually recommend Pepper Sisters, despite my negative review. They have a huge number of options for those who are unable or are unwilling to consume pork and red meat (aka the backbone of both Mexican and Southwest cuisine). I won't be back here though.

PS - The owner, Susan Albert, has never lived nor cooked in the Southwest.

Keywords: "Bellingham Mexican Restaurants", "Alex Dawkins", "Vancouver Mexican"