Roger Stringer   About ▾

I'm Roger Stringer, a DevOps engineer, developer, author, foodie, speaker, dad. Founder of Flybase.

The Death of Small Theatres


The Death of Small Theatres

Small theatres are dying, with the rise of newer, more 3d, more loud theatres, they just can’t survive.

One of my favourite theatres in this valley just announced it will be finally closing this year. (It’s the one in the picture above).

It opened in 1949 and aside from an upgrade to convert two cinemas into one larger screen, it’s stayed going since.

Over the past few years, thanks to being near three large multiplex theatres, two of which are owned by the same company, this theatre has survived by mostly playing indie style movies mixed with some more popular movies after they came out.

It’s now been sold and the new owners have plans for it that don’t involve a movie theatre. Talk is most likely a restaurant of some sort.

When I first moved to Kelowna in 2000, that theatre was the closest to where I lived at the time, and I took in many movies there, it’ll be sad to see it go, but interesting to see what will come next.

Mediterranean Shawarma


Mediterranean Shawarma

Shawarma is one of my favourite foods, but there is a lack of good places to get decent shawarma around here so I make my own.

I probably take it a step further with my own Tzatiki, so if you prefer to buy your own, you can skip steps 2 and 3.

What you need

  • Tzatiki
    • 2/3 cup greek yogurt
    • 1 1/2 tsp olive oil
    • tsp lemon juice
    • 1 garlic clove
  • 1/2 cucumber, grated
  • 1 tsp fresh dill, chopped
  • 2 pieces (60 g) naan bread
  • 1 small tomato, sliced horizontally
  • 1/2 red onion, sliced horizontally
  • x2 5.5 oz (150 g each) beef steaks
  • salt + pepper to taste

How to make it

  1. Place a frying pan on your stove and turn it on to warm up.
  2. In a blender, combine the yogurt, oil, the lemon juice, and the garlic.
  3. Once they’re well combined, mix the grated cucumber and most of the dill into the mixture by hand – that’s your Tzatiki.
  4. Season and cook the steaks – heating each side for upwards of 3 minutes depending on how well done you’d like it to be.
  5. Let the steaks sit a little while, then spread the Tzatiki on the breads, place each steak on top of the bread, top with a few slices of tomato and red onion and sprinkle the remaining dill on top. Enjoy