In 1936, Vancouver was celebrating its Golden Jubilee (50th anniversary), gas was 6.6 cents a litre and the Flying Seven, an all-womens flying group, conducted their first fly-over at Sea Island.
It was also the year David Galloway founded Galloways, opening his first store on Seymour at Robson, Vancouver on September 16, 1936.
His small shop sold herbs, spices, dried fruits and baking products. Today, Richmonds Galloways still sells the items that made David Galloway a successful young entrepreneur, as well as hundreds of ethnic foods, gourmet foods, baking products, healthy foods, and special diet products.
Prior to opening his store, David Galloway sold fruits and nuts from a cart in a market in Gastown, said Arlene Kroeker of Richmonds Galloways Specialty Foods.
Through the years until 1990, the downtown store moved to several different locations. In 1949, Galloways was sold to Davids daughter Ollie and her husband Garnet. Under their ownership, Galloways became Vancouvers first health food store, selling vitamins before it was even trendy to do so, said Kroeker.
Then, in 1975, Galloways Specialty Foods now owned by two brothers from Uganda moved to Richmond.
Its hard to believe that Galloways has survived TV dinners and frozen food, said Kroeker.
Immigration played a huge role in Galloways ability to survive through the decades.
Galloways was bringing in spices and ingredients from all over the world, including China, Africa, Ethiopia, India, Syria, Turkey, Lebanon, to name just a few, added Kroeker. Today, I think we represent just about every country in the world.
In 2005, Annie Muljiani bought the company from her father Ali Muljiani.
My father and his brother, Jeraj, bought it in 1975, but parted ways in 1995, said Muljiani, adding her uncle owns and runs the New Westminster location. It was their wives who ran the operation of the stores.
My mom, Nabat, knew the prices of all 1,000 items and the names of all their customers.
Richmonds Galloways carries more than 9,000 different products, including organic, international, and personal care. Galloways tag line is if we dont have it, you dont need it.
For serious foodies, Galloways is a Mecca.
Local chefs Ian Lai, of the Terra Nova Sharing Farm, Hamid Salimian, the recently former chef of Apron at Richmonds Westin Wall Centre Vancouver Airport, and Gudruns, Patrick Tubajon, are among some of the local chefs who regularly shop at Galloways.
Many men in white come here to buy items they cant find elsewhere, quipped Kroeker.
We add new products all the time, said Miljiani. I watch the Food Network, look through the Internet, as well as magazines, to find out what new food product is out there that we might not have already.
Meanwhile, Miljiani hopes to conduct weekly cooking demonstrations this fall.
Galloways also offers classes about health, nutrition, as well as demonstrations on fermentation, canning and milling of grain. For more information, visit www.gallowaysfoods.com or call 604-270-6363.
Annie Muljianis Chana Bateta
(Chickpeas and Potatoes in Tangy Tamarind Sauce)
125 ml (1/2 cup) canola oil
2 ml (1/2 tsp) cumin seed
2 ml (1/2 tsp) black mustard seed
10 curry leaves
1 ml (1/4 tsp) turmeric, ground
6 large red-skinned potatoes, peeled, cut in 1-inch cubes
10 ml (2 tsp) minced garlic
5 ml (1 tsp) cumin, ground
10 ml (2 tsp) sea salt
½ ml (1/8 tsp) cayenne pepper, or to taste
2 green chilies, split
250 ml (1 cup) Alys Tamarind Chutney
45 ml (3 T) crushed tomatoes
750 ml (3 cups) boiling water
19 oz can chickpeas, rinsed and drained (or soak and cook 2 ½ cups dried chickpeas)
1 bunch cilantro, chopped (optional)
Paste: 250 ml (1 cup) Chana flour combined with 1/2 cup water
Tamarind Chutney Garnish: 250 ml (1 cup) tamarind chutney combined with 15 ml (1 T) water
Garnish: Zeenaz Deluxe Chevdo or Lays potato chips
Directions:
In large pot heat oil on med-high and add the cumin seed, black mustard seed, curry leaves, and turmeric and sauté until seeds pop. Add the potatoes and cook, stirring occasionally, about 10 minutes. Add garlic, cumin, salt, cayenne, green chilies, one cup tamarind chutney, tomatoes, and boiling water. Cover and bring to a boil. Add chickpeas, and simmer five to 10 minutes. Add cilantro. Add chana flour paste to the chickpea and potato mixture and simmer to thicken, adding extra water if necessary, about 10 minutes.
To serve, ladle chickpea and potato stew into bowl, sprinkle chevdo or potato chips on top, drizzle with tamarind chutney.
