Our volunteers are a key part of covering the daily routines that ensure the property is kept beautiful and functioning properly for the enjoyment of our guests, that meals are tasty and served on time, and that projects essential for the running of the facility are kept up with as much as possible.
Volunteers are  valued members of the Barnabas staff and without them the practical details of ministry would be more complicated. They are encouraged to interact with Summer Staff and support them with prayer, contributing to and assisting in the summer staff community life.

If you are interested in helping us this summer, there are still several weeks with positions open. Applications are found on our website under ‘Get Involved’ and can be emailed to info@barnabasfm.org or faxed to 1 (604) 886-2279.

“I can help you with that,” a Barnabas staff member said, pointing to our baby monitor.

Our family is at our first-ever Barnabas Family Retreat.  We have traveled by boat to Keats Island on the Sunshine Coast to a little haven called “Barnabas Family Ministries.”

It is 7 pm and we have just put our two-year-old to bed.  We are standing outside our hotel-style room door, armed with a baby monitor and ready to spend the evening babysitting.

“I can help you with that,” the staff member said again.

I stare at her, confused.

“I’ll sit here with the monitor,” she explained, “and make sure your son is OK.  If there are any problems, I will come and get you.”

“Oh . . . ” my husband and I ponder this option.  We look at each other, the light slowly dawning. “You mean,” I asked the staff member, “that my husband and I get to spend time with each other without our kid?”

“Yup,” she said, “every night until 10 pm.”

My husband and I look at each other.  This vacation is going to be GREAT!

Day 2

Our son rises at dawn and we open the curtains in our room.  The sun is shining, birds are singing and the mountains and ocean meet in a symphony of blue.

“Go, go, go!” our toddler says.  He scrambles to find his shoes and is ready to explore.

Outside, we follow our noses to the Orchard Terrace, the outdoor eating area where all the meals are served.  There is an array of breakfast foods laid out . . . fresh-cut fruit, home-made granola, sausages, and steaming hot pancakes.  As I sip a perfect cup of coffee, I announce to my family that I will never cook over a camp stove again.

Day 3

We are starting to understand the flow of the retreat.  After breakfast, there is a singing time followed by a Bible lesson and skits.  Then, we separate into groups by age.  A group leader takes the children on age-appropriate expeditions around the camp.  They collect shells on the beach, visit the pigs or the sheep pen (the property is also a working farm), and make crafts.  All the while, they focus on the God-theme of the summer.  The theme this summer is hope.

Kathy Bentall is the group leader for the adults.  She is perhaps the most disarming person I’ve ever met.

“Adults,” she says.  “Our group time is going to begin in seven minutes.”

I’m not sure why she organizes down to the minute because we are living on island time.  There are no cars and cell phone reception is sketchy.  Barnabas is a world away.   Nonetheless, Kathy ensures we savor each second.

After our adult group time (this is when the speaker of the retreat goes into action), we enjoy lunch and then it is free time until supper.  What do we do during our free time?

Our son takes a nap.  OK, I take a nap too.  But for older kids and non-napping grown-ups, there is water-skiing or wakeboarding, tubing, kayaking, swimming, fishing, hiking, crafts, tennis, basketball and, of course, ice cream at the General Store.

Day 4

“Tonight,” our host Kathy announces,  “there is going to be an early kids’ dinner.  After that, there will be a special dinner for the adults.”

The staff begins working like bees, buzzing in and out of Lamplighter’s Cottage, a building that holds a dining area for about 50 people.

When we enter the dining room later that night, tables are set with fresh flowers and candles.  It is purely elegant.  We are seated and served an amazing three-course meal.

At the end of the meal, Rob Bentall, the Executive Director of Barnabas Family Ministries, tells us the story of Barnabas.  He shares his vision that every retreat will strengthen and encourage our relationship with God and with our family.  It’s only Day 4, but already I want to say his vision is a reality.

Day 5

The sun is setting and we are on a grassy knoll, stretched out and relaxed as we look over the mountains and ocean of Howe Sound.  It is our last evening here.  Tomorrow we will pack up the family (baby monitor included) and journey back to the rest of life.

The worship band begins to play.  I soak in the sound and see the evening stars emerge as dusk falls.  Someone begins to sing:

“We are amazed in the light of the stars,                                                                It’s all proclaiming who You are,
You’re beautiful.”

My body, soul and mind are at peace and I am filled with hope.

“Good-bye Barnabas,” I whisper.  “We’ll see you again next year.”

************

Submitted by Verena Melzer Bergen.

She and her now larger family are eager to return to Barnabas this summer.  Their baby monitor, however, has been retired.  They live in Pitt Meadows, BC. 

1 cup chopped yellow onion
8 ounces carrot, chopped
4 garlic cloves, peeled
1 (1-pound) butternut squash, peeled and cut into 1/2 inch cubes
1 (8-ounce) acorn squash, quartered
1 tablespoon olive oil
1/2 teaspoon black pepper
2 cups water
1 teaspoon Madras curry powder
1/2 teaspoon garam masala
1/4 teaspoon ground red pepper
2 14-ounce cans  fat-free, low sodium chicken broth
6 tablespoons Greek yogurt
6 teaspoons honey

1. Preheat oven to 500 deg.
2. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500 deg. for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
3. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil. Cool for 10 minutes, stirring occasionally, and stir in salt.
4. Combine yogurt and honey in a small bowl, stirring well. Serve with soup.

Calories 143; Fat 3.1 g., Protein 4.8 g., Carb 27 g., Fiber 4.4 g.

Caramelized Onion, Gruyere, and Bacon Spread (serves

3 1/2 cups chopped onion
2 ounces Gruyere cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup mayonnaise
1/3 cup fat-free sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
3 bacon slices, crumbled

1. Preheat oven to 425 deg.
2. Heat a large cast iron skillet over medium-high heat. Coat pan lightly with cooking spray. Add onion to pan; saute 5 minutes, stirring occasionally. Cool slightly.
3. Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Transfer mixture to a 1-quart glass or ceramic baking dishes coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese.
4. Bake at 425 deg. for 20 minutes or until bronwed and bubbly. Sprinkle with remaining 1 tablespoon chives.

Calories 101,  Fat 6.8 g.,  Protein 4.2 g.,  Carb 5.3 g.; Fiber 0.7 g.

Crab Cakes With Herb Salad  (16 servings)

Vinaigrette: 1/2 cup grapeseed oil
1/4 cup fresh lemon juice
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 tablespoon minced green onion
1/2 teaspoon Dijon mustard

Crab Cakes: 1/4 cup mayonnaise
1/4 cup minced green onions
2 large egg yolks
2 tablespoons fresh lemon juice
4 teaspoons minced fresh dill
4 teaspoons minced fresh cilantro
1 tablespoon Dijon mustard
1 tablespoon finely grated lemon peel
1/4 teaspoon ground black pepper
1 pound blue crabmeat or Dungeness crabmeat
2 cups panko (Japanese breadcrumbs), divided    (available in the Asian foods section of supermarkets or Asian markets)
2 tablespoons (or more) butter
2 tablespoons (or more) grapeseed oil

Salad:  2 5-ounce containers herb salad mix
fresh sprigs of dill, tarragon, cilantro

Vinaigrette preparation: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in a small bowl. Season with salt and pepper.
Can be made one day ahead – cover and chill.

Crab cakes: Line baking sheet with waxed paper. Whisk first 10 ingredients in a large bowl. Mix in crabmeat and 1 cup panko,breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Place salad mix in a very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some remaining vinaigrette, and serve with a salad.

Prosecco-Raspberry Gelee

2 cups fresh raspberries
3/4 cup plus 2 tablespoons sugar, divided
2 tablespoons fresh lemon juice, divided
1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided
3 1/2 teaspoons unflavored gelatin (measured from two 1/4-ounce envelopes)
3/4 teaspoon orange-flower water (optional – a flavoring extrract available in the cocktail-mixers or baking section of better supermarkets and in liquor stores, or Middle Eastern markets)

1. Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.
2. Place 1/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
3. Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.
4. Using a slotted spoon, divide raspberries equally among couple glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about 3/4 cup per glass. Chill until firm, about 3 hours.
Can be made up to 2 days ahead. Cover and keep chilled.

       Barnabas has secured 40 acres of property adjacent to the original land that was bought in 1987, land that we have been using since we started. The area includes the General Store, the summer staff housing, the gardens, the sheep field and pig run.This brings Barnabas’ landholdings
to a total of 82 acres. The transfer of the property officially took place in early December.

WE MADE IT, THANKS TO YOU.  The full amount of money has been raised.  It has been an amazing journey and we are all humbled, thankful and excited.  Your prayers and financial support are greatly appreciated.

 The verses in Psalm 20:3-7 which were read out by one of the women at our recent Young Adult weekend moved us and ends with this:
“….but we trust in the name of the Lord our God”. We pray you have been blessed during this shared journey.

 Rob will be heading to Nova Scotia to present the final payment and discuss future matters.  We invite you to come and get a tour this summer.

There are many ways to stretch your donations – gifts of stocks, some  companies match employers’ donations…

Please pray for them as they set out on this adventure.

Alpha

Carla & Michael Preston

Rebecca Sanz

Rebecca Sanz

Rebecca grew up in a Christian home with an older sister and two younger brothers. They have all spent multiple summers working at Barnabas. Since she finished high school at home, she has been nannying, working in daycares, going to school part time to get her Early Childhood Certificate, and also spent a year working in the kitchen at Camp Homewood. In February 2011 she attended her second Young Adult Retreat at Barnabas and God brought the thought of doing the internship across her mind. Almost a year later, she is excited to be part of the internship program and is looking forward, with nerves anticipation, to what God has in store for her over the next four months.

Robyn Leavens

Robyn Leavens

Robyn has a great love for stories (mystical and real), design, being in nature, cuddling up with a good book and a cat, and hanging out with good people. She is excited to be serving at Barnabas as an intern after recently completing a certificate in design and she is pondering how she will use this in the future. She would love to illustrate children’s books. She is looking forward to seeing how God will reveal himself and grow her this spring.