The ocean has always been a source of wonder for Mr. Duane Sharman. When he first swam out to the coral reefs in Maui 30 years ago, he was struck by the incredible biodiversity of life. “From that first contact, I have always enjoyed diving into the richness of the reef environment,” he says. “Coral reefs are often compared to the rainforest, as both are rich in biodiversity and fantastically beautiful.”
But when Mr. Sharman went into the water off Maui in 2014, he noticed bleaching, a phenomena where the coral turns a brilliant white colour. “I knew the reefs were in trouble,” he says. Temperature increases of only one degree Celsius for only four weeks can cause coral to expel the algae living in their tissues, causing them to turn white. But without the algae, which provides up to 90% of the coral’s food and energy, the corals begin to starve. Bleaching can kill coral if it lasts more than a few weeks, and recovery takes decades.
When Mr. Sharman returned to the reef the following year, the bleaching had also returned. “I discovered that this was the first time that bleaching had ever occurred on a reef in two consecutive years,” he says. “Having assembled a video record of these events, I felt compelled to use this footage to explain what was happening.”
After retiring from a successful career as a computer engineer and entrepreneur in the field of wireless software, Mr. Sharman pursued a variety of other passions. As a lifelong musician and multi-instrumentalist playing piano, flute, and guitars, he furthered his studies with Berklee College of Music online and found a new career composing music for films and commercials. Equipped with this experience and moved by the plight of the oceans, Mr. Sharman took on an ambitious new endeavour: the production of his own documentary. The End Game (2016) is about coral bleaching and current efforts to mitigate the looming disaster in the oceans.
Mr. Sharman spent a year and a half travelling to film festivals presenting his award-winning documentary to audiences around the world. “I realized that, although Vancouver has a great variety of film festivals, many good environmental films were not a fit for these existing festivals,” he says. Once again, his entrepreneurial spirit kicked in. This year, Mr. Sharman and his wife Ms. Maureen Sullivan, also a TCC member, launched the Elements Film Festival. Held in partnership with Science World, the inaugural festival was held this past April featuring 55 films from 11 different countries.
“I consider the film festival to be one of my greatest personal successes,” Mr. Sharman says. “We are all connected on this earth and great work is necessary to effect real change. It is incumbent on each of us to make a contribution in some way to improving the environment and I encourage everyone in their own way to make a difference.”
Mr. Sharman and Ms. Sullivan joined TCC after relocating to Vancouver several years ago. “We were looking for a combined social and fitness club that met our personal needs, and TCC was made to measure. The fitness facilities, and in particular the pool, are well-equipped and maintained, and this was the major draw. Having natural light in the pool makes swimming lengths a pleasure,” he says. “As well as the fitness facilities, we frequent the restaurants. The food is always exemplary, and the atmosphere and staff are first rate! We have attended several wine tasting sessions, and these are fun events. During the Elements Film Festival, the Club hosted an evening VIP event, which came together very easily and was extremely successful. Breakfast meetings at the club are also a pleasure.”
Mr. Sharman and Ms. Sullivan are currently busy filming a new documentary in French Polynesia about the oceans while organizing next year’s Elements Film Festival. “I extend my thanks to Peter and staff for their great work and support of the Elements Festival and invite all TCC members to watch for our event in April 2019. Our goal for the festival is to build it into a world class event.”
Motivation remains strong for Mr. Sharman to educate audiences around the world and inspire them to take action to improve the health of our planet through his documentary filmmaking and the Elements Film Festival. “When we were in Australia, filming the aftermath of the 2016 global bleaching event as it spread to the Great Barrier Reef, we came face to face with the worst devastation that we saw.” he says. On a section of reef that was supposed to be rich with vivid corals and fish, the bleaching had killed virtually all of the coral in a very large area. “There were few fish remaining, and everything was covered in a mass of algae. We were choking back tears when we came out of the water. It was a harsh dose of reality to see what global warming is doing to the planet. When you see something like that, it cuts deeper than graphs and forecasts. It becomes personal.” ■
To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.
To book spa services – please call the Fitness Centre at 604 488 8622
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
If you have any questions about our various squash programs, please fill in the form below and our program directors will get back to you.
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
If you have any questions about our various swim programs, please fill in the form below and our program directors will get back to you.
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Dress Code: Smart Casual
Unless otherwise specified, all areas of the Club, including the Grill Room, 1892, Cuvée Wine Bar, patios and private function rooms have a dress code of smart casual. Smart casual attire includes collared or turtle neck shirts, golf or knee length shorts, and dress pants. Similar attire is required for ladies. Denim is acceptable provided a collared shirt is worn and denim is of a solid colour with no fading, tears or patches.
All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.
TO SNACK AND SHARE
warm potato chips 9
caramelized onion dip
confit tuna conserva 14
toasted baguette, preserved lemon, Mediterranean olives
cheese and charcuterie 24
selection of 3 cured meats and 3 artisanal cheeses, pickles, mustard, crostini
seafood tower 38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakami gomae
mezze plate 18
beet hummus, za’atar spiced Macedonian feta, marinated tomatoes, Castletravano olives, lavash
wagyu beef carpaccio nigiri 17
bonito mayo, pickled ginger, micro salad
crispy fried chicken 14
sumac spiced honey, sugar waffle shards
blistered shishito peppers 11
Aleppo chili, lime, smoked maldon, micro cilantro
satay trio 18
2 piece each
tandoori grilled salmon belly, raita
kabayaki glazed prawn, avocado salsa
grilled flank steak, hazelnut coconut sauce
sliders 5 each
Beef, caramelized onion, house pickle, pretzel bun
Salmon, tzaziki, cabbage slaw, pretzel bun
Chicken, lettuce, tomato, harissa aioli, pretzel bun
Quinoa vegetable, beet hummus, marinated tomato, pretzel bun
THE LIGHTER SIDE
north arm farm heirloom carrots 9
charred broccolini 9
potatoes mostarda 9
seasonal vegetables 9
fine herb butter
hand-cut kennabec fries 8
truffle aioli, chive
caesar salad 12
romaine, olive oil fried sourdough, white anchovies, parmesan
house-made beef burger 22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles
quinoa vegetable burger 17
red pepper hummus, tzatziki, lettuce, tomato, pickle, brioche bun, signature sauce
marinated Tofu poke bowl 23
shaved spring radish, chili pickled cucumber, avocado, warm jade rice, taro chips
braised beef cheek pappardelle 24
pearl onions, ricotta salata, pine nuts
carrot & saffron risotto 23
olive crumble, carrot chips
To book a venue, please fill out the following form:
3 Bean | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod Shrimp & Clams | 8
Salmon Salad Sandwich | 15
soup, salad or fries
Chef’s Salad | 18
roast beef, cajun chicken, black forest ham
swiss & cheddar cheese, bacon bits, egg
cherry tomato, romaine, grainy mustard vinaigrette
Smoked Salmon & Asparagus Omelet | 22
soup, salad or fries
Swedish Crème Panna Cotta | 11
New York Cheesecake | 9
lemon curd, graham crumble,
Strawberry Rhubarb Short Cake | 10
Pavlova | 10
citrus curd, seasonal fruit
Caramelized Honey Custard | 9
hazelnut cookie, orange compote
Stay tuned for next quarter's wine club!