Five tips to help you make the most of your SKOOKUM experience

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      As that guy who founded the Boy Scouts once suggested, the best thing one can do when headed outdoors is be prepared. Robert Stephenson Smyth Baden-Powell was talking about hiking, camping, and building fires out of rain-soaked forest debris, but that advice holds true today, especially when getting ready for the sonic smorgasbords known as all-day music festivals.

      Here are five handy hacks for the inaugural edition of SKOOKUM, which will see the Killers, Arkells, Florence and the Machine, Father John Misty, St. Vincent, Metric, and too many others to list here perform at Stanley Park next Friday to Sunday (September 7 to 9). (And while we have your attention, here’s a sixth tip for free: Only a fool or unrepentent Luddite heads to an all-day festival without a portable smartphone charger for when the iPhone battery hits three percent. You’re welcome.)


      The last thing you want to be doing during Black Pistol Fire’s set is taking a well-deserved nap after two Bomber Park Life passion-fruit ales and four dozen oysters from Coquille Fine Seafood (two of the many breweries, wineries, and highly regarded restaurants that will be represented on-site). Download the free SKOOKUM app for all your onsite details, from the map to the daily schedule.


      The planet isn’t going to clean itself up. SKOOKUM is asking that festival attendees be Ocean Wise and leave single-use plastics at home.


      On the subject of being as green as possible, check out all the many transportation options for the festival and then plan your journey. If you prefer to let others do the work, start here:


      No one is going to go hungry at SKOOKUM, with the festival featuring a small army of food trucks, pop-up restaurants, and a picnic-basket program. Those who want a culinary experience that will match the musical one will want to seriously consider signing up for one of the Long Table Dinners, which will feature multiple seatings and wine paired with dishes that include, but are not limited to: roasted rib-eye with Bordelaise sauce and horseradish salsa verde; shucked corn, oregano, Nakusp lobster, and white chanterelle mushrooms; and campfire Pemberton potatoes with nasturtium, egg emulsion, and salmon roe. (Go to for more info and booking.)


      Even though we’re 99 percent sure Vancouver’s brilliant 2018 summer is going to continue right through to the end of September, it once again pays to remember that Baden-Powell suggested it’s a good idea to be prepared. Don’t forget to bring a reusable water bottle and clothing for the Vancouver weather. Oh, and also that portable charger. The last thing you want to be doing is trying to document your SKOOKUM experience with three percent left on your iPhone battery.