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British Columbia History 51.2 | Summer 2018

British Columbia History chronicles British Columbia’s unique story through the words and images of community writers, archivists, museum professionals, academic historians and more. Fresh, engaging, personal and relevant, every issue is packed with articles, photographs, maps, illustrations, book reviews and insights into local archives and historic sites.

British Columbia Historical Federation
$7.88(Incl. tax)
$26.25(Incl. tax)
4 Issues

in this issue

1 min
letters from readers

Schools Issue Feedback Enjoyed your Spring Edition. My grandfather Iver Fougner was in the first graduating class of the Vancouver Normal School and became the first teacher in the Bella Coola valley. Have a photo somewhere of his first teacher’s desk, it was a huge block of a fir tree. The original school building is still standing in Hagensborg and is now a private residence. Ed Fougner, Qualicum Beach I enjoyed the Spring issue and the great cross section of schools covered. It’s heartening to see that communities continue to utilize their school buildings and they remain an important location for residents and visitors. Good news that Anniedale School will be rescued from the no man’s land it currently sits on and become more accessible when it is relocated to Cloverdale. Gina Leigh Editor’s Note:…

1 min
editorial calendar

British Columbia History is a quarterly magazine chronicling British Columbia’s unique story through the words and images of community writers, archivists, museum professionals, academic historians and more. THEMES British Columbia History publishes one theme issue per year. Spring 2019—Our special issue of 2019 will focus on the law. Historic legal cases, legal rights, lawyers, etc. SUBMISSIONS Submissions to British Columbia History are reviewed three times a year (Winter, Spring, Fall) by the magazine Readers’ Panel, which assists the Editor in selecting articles that are a good fit for the magazine. Our editorial team makes every effort to respond to all submission enquiries; however, our magazine operates with a small part-time staff and it may take some time for us to get back to you. PRINT SCHEDULE Our editorial team works with set copy deadlines and must often finalize…

2 min
recent history

It is interesting to me that the recent history is harder to find. For this issue, I scoured the local archives looking for an image of the Nalley’s plant to no avail. I also poked around looking for images of Nalley’s pickle jars in local collections and had no luck. One archivist I contacted who shall remain nameless said she had a photo “somewhere (that being the optimum word) at home from Knight Street bridge which shows the huge open tanks where they brined their pickles.” Likely there are other images in other people’s basements and closets that would be perfect for this issue of the magazine. It speaks to me that we need to be encouraging people to donate their photos and objects from the 1960s, 1970s, and from yesterday.…

5 min
cucumbers, potatoes, chinese market gardens, and nalley’s

In the spring of 1965, I became Plant Superintendent for the Pickle and Canning operation of Nalley’s Fine Foods, Vancouver, BC. I had graduated from the University of British Columbia in 1963 with a Bachelor of Science in Food Science and had been employed at Nalley’s for two years, working my way up from the plant floor. In addition to overseeing the plant operations I became responsible for our cucumber growers with respect to their contracts, seed variety, area planted, and grading. The advent of the small cucumber patches grown by the Chinese growers had coincided nicely with the entry of Nalley’s into the pickle business in the 1930s. Nalley’s Canada Ltd. was established in Canada in 1929 and moved to the site of a former coal distribution operation at 1330 E…

1 min

Lactobacilli bacteria are salt tolerant and will proliferate in this environment. Various strains of lactos use the natural reducing sugars found in cucumbers to create lactic acid, carbon dioxide, and water. The lactic acid is the preservative that keeps the salt stock from spoiling prior to use. As the pH is reduced, the acid level builds, and the bacteria are eliminated. Prior to winter season the salt stock is brined to a high salt concentration. In later years, a system of purging carbon dioxide was devised to prevent carpal separation within the larger cucumbers that rendered them useless for slicing.…

16 min
romantic and racist visions of british columbia the writing of hilda glynn-ward

In the Victoria Daily Times of October 15, 1966, it was noted that a “well known” city writer had died in Madrid, Spain. In 1964 Mrs. Hilda Howard had left her Victoria residence at 217 Cook Street to live in England. In 1965 she moved again to Spain where she developed a “serious illness.” The obituary noted her published poetry and travel writing about British Columbia under her pen name Hilda Glynn-Ward. Glynn-Ward was an early and important British Columbia travel writer, as well as poet, who tried to popularize the natural beauty of the wilderness and the development of the landscape as a Pacific paradise for Anglo-white settlers. Her travel writing and poetry about early twentieth century British Columbia combined her romantic passion for the province’s landscapes and its…