The vision for Brooks Point Regional Park on South Pender Island continues to emerge, thanks in large part to the ongoing efforts of the community.
The most recent move was the presentation of a $25,000 cheque by the Pender Islands Conservancy Association to the Capital Regional District. The cheque was the first part of a commitment from the association to raise $150,000 after stepping up as “conservation partner” for the park project.
The group has until December 2014 to raise the remaining $125,000. Recent assistance has come from the Islands Trust Fund and Poets Cove Resort.
Making the pledge even more impressive was the fact that the association had already raised $152,000 for the cause.
The land contained in the fledgling park has been called an “ecological gem” by David Howe, CRD regional director for the southern Gulf Islands.
The Nature Conservancy of Canada supports the work being done by the Pender Island association and CRD Parks, spokesman Tim Ennis said in a statement.
“Protecting this land provides valuable habitat for species and ecosystems at risk, and plays an important, connective role linking two existing protected areas.”
News of continued fundraising success for the park follows major progress from earlier this year — the official protection of a vital 1.17-hectare tract of waterfront land. The tract joined holdings at Brooks Point and Gowlland Point, making for one continuos expanse of pristine park area.
With money to be generated, Pender Islanders already have fundraising events on the horizon. First is Sunday’s Bocce for Brooks gathering on Pender, with Monica Petrie at [email protected] serving as the contact.
That will be followed by the Chocolate Lily Cup charity golf tournament set for Aug. 18 at Prospect Lake Golf Course.
The golf tourney is named for the chocolate lilies that adorn the park each spring, and will include a display of the special edition Chocolate Lily Bar from Purdy’s. There will be a nine-hole Texas scramble format with a cost of $80 for golf and dinner, or $45 for dinner alone.
Contact David Greer at [email protected].
