Bob Mehr lived his formative years in Iran and arrived in Vancouver, alone, when he was 17. Iran was in a prolonged war with Iraq and Bob’s parents thought it was best to send their son abroad, rather than have him enlist in the military.
After completing high school at Vancouver’s Columbia College, he delayed his post-secondary education to work in retail and consider the turns his life could take. His life took some fascinating turns.
“When I returned to school to study pharmaceutical sciences, I worked summers tree planting, first around Terrace, but eventually throughout the province,” he recalls. “That work gave me a sublime sense of nature, a sense of the planet that I’d never had before. It’s extremely hard work, but once you start doing it, you can’t stop. The air, the earth, the people – I learned so much about life planting trees. I would say that work is what made me who I am today. It made me believe nothing could ever break me.”
Bob estimates he planted 2.3 million trees in his seven years working the landscapes of British Columbia. That’s a considerable legacy, a considerable mark to leave on the planet. “If nothing else, I gave us all a lot of oxygen,” he laughs.
While at UBC, he met Mahtab, who was also studying to be a pharmacist. Soon after graduation, the couple married and moved to Prince Rupert, where Bob began work as pharmacy manager with Shopper’s Drug Mart. It was here, while at work in this rainy west coast town, a tragic incident transformed his approach to health care.
“One day, a patient called for a refill of his ulcer medication. He was complaining about tightness in his chest. I suggested he should go to the hospital, but he went to his family doctor instead. Later in the afternoon, he returned with a new prescription for his ulcer. As I began to tell him that this was the same prescription he had on file, he turned blue and then died of a massive heart attack right in front of me. There is no doubt that what he experienced in the morning was a minor heart attack.”
Reflecting on that event, he says it was in that moment he no longer saw himself as merely a dispenser of pills. He wanted to educate, to empower his patients with the gift of taking control of their health. “That poor fellow didn’t know the simple signs of a heart attack,” he says. “People need to be educated on all matters of their health in order to effectively take care of themselves.”
After leaving Prince Rupert, Bob and Mahtab moved to Vancouver Island and opened a couple small-town drug stores. It was at this time in his life he began to develop the idea of running his business as an integrative health experience. Today, he has 15 shops throughout the Lower Mainland under the brand Pure Integrative Pharmacy. At all Pure locations, prescription doses are customized to meet the needs of individual patients.”
“It’s exactly what pharmacists used to do 60 or 70 years ago before Bayer and the other pharmaceutical giants took over the industry,” he says.
But Pure is much more than a place for pills. Each story has a vast selection of all-natural vitamins, supplements, skincare lotions, topical hair restorations, nasal sprays and many other products professionally formulated to improve health and appearance. Pure also connects patients with a wide variety of health care experts.
“Certain patients may need a traditional doctor, but others may need a naturopath, or a yoga instructor. We want to facilitate these connections for our customers.”
Bob joined Terminal City Club in 2015. Most of his time at the Club is spent on the third floor. The gym, the pool, the steam room and sauna – these are the places he finds refuge.
“There is a real culture of care among the management and staff in the health club,” he says. “I feel special when I’m there.”
In September, TCC struck a partnership with Pure Integrative Pharmacy that will bring a number of benefits to the Club’s members. Regular articles discussing preventative health issues will soon appear in the monthly newsletter. As well, a speaker series will provide members with access to experts in areas from nutrition to stress relief, as well as many other facets of preventative health care. There will also be discounts for TCC members at Pure’s online store.
Bob believes this is just the beginning of what he is certain will be a mutually beneficial relationship.
“We want to align ourselves with people who want to proactively attend to their health” he says. “That’s why this is such a good fit.”
To learn more about the benefits
of the TCC’s partnership with
Pure Integrative Pharmacy, visit tcclub.com.
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.
In order to book a tour, please fill out the following form:
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
Seafood Chowder | 9
Salade Tatin | 15
spring vegetables, Golden Ears Cheesecrafters Neufchatel, marcona almonds, puff pastry, 62°egg
Steak Tartare | 15
Horseradish cream, capers, shallots, cured egg yolk
Pan Seared Scallops | 16
squid ink aioli, kohlrabi slaw
Hamachi Crudo | 17
kombu cured Hamachi crudo, yuzu, castelvetrano olives, puffed rice
Caesar Salad | 13
romaine, white anchovy, parmesan cheese, crouton
White Anchovy and Burrata Toastie | 17
rye bread, olive oil, basil tomato confit
Salad Maison | 15
Hannah Brook Farm greens, frisse, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Asparagus and Prosciutto Salad | 17
snap peas, shaved zucchini, smoked apple, pea shoots, white balsamic dressing
DAILY SANDWICH | 16
served with choice of soup, salad or fries
Seafood Cobb Salad | 24
Scallop, prawn, seared ahi, candied salmon belly, salmon roe, heritage greens, avocado buttermilk dressing
Rossdown Free Range Chicken Salad | 24
Hannah Brook Farm Heirloom Greens, Hannah Brook Farm greens, frissee, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Club Bowl | 19
mixed beans and sprouted grains, avocado, edamame hummus, tomato, hearty chips, puffed amaranth
add 62° egg 3.25
Tamari Sablefish Rice Bowl | 29
jade rice, crunchy shaved vegetables, ginger ponzu vinaigrette
Agadashi Chick Pea Fritter | 27
mushroom broth, enoki, baby bok choy
Sesame Crusted Rare Ahi Tuna | 29
edamame succotash, unagi glaze, crispy leeks
1892 Panini | 16
capicollo, provolone, ham, arugula, lemon aioli, ciabatta
Served with choice of soup, salad or fries
1892 Burger | 22
ground bison and beef, house made aioli, pickles, smoked bacon jam, radicchio, tomato, aged cheddar, brioche bun
Served with choice of soup, salad or fries
Steak Frites | 36
7oz Wagyu Sirloin, hand cut French fries, tomato horseradish butter, choice of petite salad, soup or heirloom vegetables
Charred Hanger Steak | 29
whipped potato, brocollini, sauce bordelaise
Pappadelle Sauce Vierge | 23
Heirloom tomato, basil, extra virgin olive oil, coriander
Add crab meat or braised short rib 8
Wild “Pacific Provider” Pacific Salmon | 35
tamari wild rice, bonito aioli, crisp seaweed
Chorizo Crusted Halibut | 42
roasted pepper emulsion, amaranth salad, mint chimicurri
Saffron & Carrot Gnocchi | 27
brown butter carrot puree, pinenut crumble, gruyere
To book a venue, please fill out the following form:
Beef & Mushroom | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
B.L.T Sandwich | 15
soup, salad or fries
Smoked Candied Salmon Salad | 18
edamame, tomato, red onion
Garlic Ginger Soy Beef Stir Fry | 22
bell pepper, broccolini, onion
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!