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Plant, view from 4th floor

Harold Joe's grandson touching up the painting job on Moon above Wolf. Picture taken at VIU Cowichan Campus.

Moving library cabinets 2

A take out menu from a Chinese restaurant in Italy. Text in Chinese. Cold dishes, hot dishes, rice, noodles. From the Imogene Lim restaurant menu collection

Colour photograph showing a man crouching over a sturgeon in a net, appearing to be separating the net from the tail of the fish. From the collection of Gord Edmondson

Pressed specimen of Berberis thunbergii. https://viurrspace.ca/bitstream/handle/10613/25209/StewartRyan2.pdf?sequence=3&isAllowed=y

Helping families play: Development of a framework for family recreation programming / Sarah Taylor Agate, Joel Agate, & Dorothy Schmalz -- The social practice of care hotel vacations / Bertine Bargeman, Greg Richards, & Marleen van Charante-Stoffelen -- Creating a logical model of positive youth development through a multiple instrumental case study / Evan Webb & George Karlis -- Organizational revitalization: A case study of a leisure professional association creating an action plan for change - part 2 / Melissa Weddel & Jana Joy James -- Work integrated learning as a tool for therapeutic recreation students in the first year of their undergraduate degree / Charlise Bennett & Stewart Alford -- Journey to Churchill interpretive exhibit case study: Innovation in evaluation / Jill N.H. Bueddefeld, Christine M. Van Winkle, & Mary Benbow -- Edmonton's WinterCity strategy: Enhancing winter living through innovative leisure practice in a northern Canadian city / Elizabeth A. Halpenny & Nicole L. Vaugeois The World Leisure Centre of Excellence at Vancouver Island University is privileged to share its third volume of Case Studies, as part of the Innovative Leisure Practices series. Our intention, with the release of this volume, is to share examples of innovative practices in leisure and to provide a platform for the exchange of ideas and discussion around these varied examples. The cases presented in the 2018 edition of Innovative Leisure Practices are varied in nature, and represent a diverse range of relevant interests and practices. https://viurrspace.ca/bitstream/handle/10613/19902/Vol3-2018.pdf?sequence=3

Menu from Andy's Chili Party restaurant in Hong Kong. Taste of Sichuan lunch set, extra value lunch set, recommends, hot dishes, cold dishes, vegetables, staple food. From the Imogene Lim restaurant menu collection https://viuspace.viu.ca/bitstream/handle/10613/3160/LimAndy.pdf?sequence=3&isAllowed=y

Menu from Golden Pheasant restaurant in San Francisco, CA. Golden Pheasant ice cream sodas, ice creams, sherbets and ices, plain sundaes, special sundaes, richer milk shakes, malted milk shakes, parfaits, drinks, fancy mixed drinks, hot drinks, a revelation in our special sundaes, bourbon, Scotch, cognac, brandies, port, sherry, etc., cocktails and mixed drinks, beer, ale and mineral water. From the Imogene Lim restaurant menu collection https://viuspace.viu.ca/bitstream/handle/10613/3058/LimGoldenPh.pdf?sequence=4

Menu from Park Inn restaurant in Vancouver, BC. Chinese smorgasbord, chop suey, egg foo yong, spareribs, rice, chow mein, choice of chicken, seafood, wuntun, salads, Canadian specialties, sandwiches, desserts, beverages, soup. From the Imogene Lim restaurant menu collection https://viuspace.viu.ca/bitstream/handle/10613/2961/LimPark.pdf?sequence=4