In 1936, Vancouver was celebrating its Golden Jubilee (50th anniversary), gas was 6.6 cents a litre and the Flying Seven, an all-women's flying group, conducted their first flyover at Sea Island.
It was also the year David Galloway founded Galloway's Specialty Foods, opening his first store on Seymour Street at Robson Street, Vancouver on Sept. 16, 1936.
His small shop sold herbs, spices, dried fruits and baking products. Today, Richmond's Galloway's still sells the items that made 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 Richmond's Galloway's.
Through the years, until 1990, the downtown store moved to several different locations. In 1949, it was sold to daughter Ollie and her husband Garnet. Under their ownership, Galloway's became Vancouver's first health food store, selling vitamins before it was even trendy to do so, said Kroeker.
Then, in 1975, the store - now owned by two brothers from Uganda - moved to Richmond.
"It's hard to believe that Galloway's has survived TV dinners and frozen food," said Kroeker.
Immigration played a huge role in its ability to survive through the decades.
"Galloway's 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."
Richmond's Galloway's carries more than 9,000 different products, including organic, international and personal care. Galloway's tag line is "if we don't have it, you don't need it."
For serious foodies, Galloway's is the place to go for top local chefs.
Lai of the Terra Nova Sharing Farm, Hamid Salimian, the recently former chef of Apron at Richmond's Westin Wall Centre Vancouver Airport, and Gudrun's Patrick Tubajon, are among some of the chefs who regularly shop at the store.
"Many men in white come here to buy items they can't 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.
Galloway's 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 Muljiani's 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) Aly's 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.
