Cuyler Page is a man of the future, with his roots strongly planted in the past.
Cuyler grew up in Ithaca, New York with Cornell University as his childhood playground. After studies in Architecture at Cornell, Cuyler became one of the first Apprentices of futurist architect Paolo Soleri in the Arizona desert, living at the workplace in the manner of a Medieval apprentice with a Master.
In 1962, Cuyler travelled to Vancouver, British Columbia with an exhibit of Soleri’s work, and fell in love with Vancouver and the Canadian social and political environment. He returned to study music at the University of British Columbia, discovering the beauties of performing Renaissance and Baroque music. He was Founding Secretary for the Vancouver Society of Early Music, and today performs professionally on bassoon and Baroque winds.
A career in Architecture developed with equal emphasis on design and construction, allowing practical experience at everything from hand-crafted wooden houses to commercial high rise construction. Cuyler maintained a parallel career as a Designer-Craftsman, focussing on sculptural projects. The popular 1960’s-‘70’s phenomenon of “Sand Cast Candles” began in his workshop as he invented the process and made it public.
When a career in museum work emerged, it allowed for designing and crafting in a single profession combined with public education. For 30 years, his business, Heritage Interpretation Services, has provided design and planning services for museums and historic sites throughout BC. The Grist Mill at Keremeos became a major project and under Cuyler’s management developed heritage gardens as a special feature. Together with gardener Sharon Remple, they inspired the concept of heritage gardens and heritage seeds in BC. At the Grist Mill & Gardens at Keremeos, Red Fife Wheat was revived through their efforts, becoming a modern icon for the good food movement.
Wild Food is the antidote to boring, unhealthy food. Host Tracey Bonneau takes viewers on an adventure every week, hunting for big game, fishing for wild salmon, digging for little known edible roots and berries, and then turning those healthy foods into a spectacular meal.