Page 37 - 06_July-Aug-2025

CAItLIN
BoDEWITZ
Executive Director,
SNAP Gallery
“The Tawatinâ LRT Bridge
crossing the river from Louise
McKinney to Cloverdale is my
favourite work of public art. It
features over 500 paintings
depicting the river valley’s flora
and fauna, as well as the area’s
First Nations, Métis and settler
histories. Walking over it feels
like flowing through the water
with the artwork — arrowheads
merge into canoes, birds into
bison, flowers into dragonflies.
The story physically takes you on
a journey through the rich Indig-
enous legacy, both present and
historical, while recognizing the
complex relationships of settler
guests on this land and encour-
aging everyone to be stewards of
the natural world.”
LAuREN
HUGHeS
Owner, Mousy Browns
“The dog-walking trail in Mill
Creek Ravine feels like a hidden
gem in the heart of the city. In
summer, it’s lush and serene —
perfect for long walks with your
pup. There are benches to rest,
beachy spots for dogs to cool
off and easy access to the off-
leash area just north of Argyll.”
ZeINA SLEIMaN
Author and Director of the Colbourne Institute
for Inclusive Leadership at Norquest College
FAVE THING
PICKING ROSEHIPS ALONG THE RAVINE
One day, author and educator Zeina Sleiman was walking along the Mill Creek
ravine, looking for edible plants, when she stumbled upon rosehips, the small red
fruits that develop after the rose’s petals fall off. “It was this really nice way to
find that the earth is always giving us little hints of hope,” says Sleiman.
The daughter of Palestinian refugees, the author explores the hardships of
exile in her debut novel Where the Jasmine Blooms, but it also draws on the
natural beauty of her homeland. Some of her fondest memories are rooted in
her aunt’s garden in Lebanon, where she’d spend her summers surrounded by
avocado trees, eggplants and “the best oranges” she’s ever tasted.
While roses weren’t part of that landscape, Sleiman finds a quiet joy in the wild
ones that bloom along the ravine — a small but meaningful link to the beauty she
grew up with. More than just delighting the eye, rosewater is a key ingredient in
Levantine cuisine. While the plant can be used to make jams, syrups and even
vinegar, Sleiman prefers rosehip tea. Another delicacy is her homemade kombucha,
which she sweetens with maple syrup. Now, whenever she goes for a walk, Sleiman
often carries a bag with her for the edible hidden treasures she might find.
–Brooklyn Hollinger
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