Boulevard Magazine, Okanagan Home - July/August 2017 Issue by Boulevard Magazine

OK ANAGAN HOME

JULY | AUGUST 2017

LIFE AT ITS FINEST

SENSATIONAL SUMMER Jumping full throttle into the season

BEST OF THE SUMMER Twelve Okanagan gems to excite the senses

LET THERE BE LIGHT

Towering windows and expansive LED lighting in a luxurious villa

BOLD SHOULDER

Sensational fashion for sizzling summer days

Vehicles for the o K A N AG A N l i f e s t Y l e luxury vehicles FrOM $145 Bi-WeeKly

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A Wild Piece of Land There are not many places left in this world where you can live surrounded by nature with wide open views and still so close to a vibrant city. But Wilden is such a place. Only ten minutes from downtown Kelowna, Wilden is the largest master-planned real estate development in the Okanagan Valley. Approximately half of the land will always be preserved as open space or public park. Wetlands are being restored to be wildlife habitats, and every home has a close-by access to recreational areas. 10 Minutes to Downtown 10 Steps to Nature

NATURE INSPIRED LIVING

Wilden Sales, Kelowna · ph. 250.762.2906 · sales@wilden.ca Showhomes open daily from 1-5 pm, except Fridays · www.wildenshowhomes.ca

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14 18

62 FEATURES 26 LET THERE BE LIGHT

On the cover Mike Hall drives an August Luxury Motors McLaren MP4-12C in front of his UpperMission home. Photo by Darren Hull

Towering windows and

expansive LED lighting in a

luxurious villa

By Darcy Nybo / Darren Hull

A toolbox of Thai flavours

By Chef Heidi Fink /

Don Denton

38 SUMMER SENSATIONS

62 A NEW LEAF

12 Okanagan gems to excite

Praise for an unsung

the senses for summer

nutritional hero

By Darcy Nybo / Darren Hull

By Pamela Durkin /

Don Denton

44 BOLD SHOULDER

Fashion that bares the neck,

clavicle ... and the bold

shoulder

50 SALTY, SOUR, SWEET & SPICY

By Kim Appelt / Darren Hull

22 34 CONTENTS

DEPARTMENTS 8 OUR CONTRIBUTORS 12 EDITOR’S LETTER

Relishing Canada in the

slow lane

14 INSPIRED STYLE

Renee Wasylyk

By Lia Crowe

22 INSPIRED PEOPLE 66 FRONT ROW

Alexandra Babbel

What’s on this month

By Patti Shales Lefkos /

By Brenda Giesbrecht

Darren Hull

Man of Many Talents

Vision Quest:

David Prystay

Curt Jansen

By Darcy Nybo / Lia Crowe

By Toby Tannas / Lia Crowe 74 OUTTAKE

56 TRAVEL FAR 18

INSPIRED INTERIORS

Extreme Makeover

By Justin O’Connor /

Lia Crowe

70 SECRETS AND LIVES

34 TALKING WITH TOBY

“Boluxing” on England’s

Norfolk Broads

By Cherie Thiessen

By Lia Crowe

OUR CONTRIBUTORS

KIM APPELT STYLIST: BOLD SHOULDER

PAGE 44

“What a fantastic location to shoot our fashion story for this edition! The Eldorado Hotel is one of Kelowna’s iconic locations. Super fun to work with the team and congrats to our very own Toby Tannis for killing with the team on the photoshoot.” Kim is a fashion stylist and respected style expert in the industry. Her work has been in many publications, seen on the red carpet at The Junos and The Daytime Emmys.

PAMELA DURKIN WRITER: TURNING OVER A NEW LEAF PAGE 62 “I’ve always adored fresh salads but had gotten into a bit of a ‘leaf-rut’—always tending to rely on familiar favourites. After doing this piece on super-food lettuces, I’ve introduced some new lettuces to my salad bowl.” Pamela is a freelance health writer and nutritional consultant whose work has appeared in numerous magazines.

GROUP PUBLISHER Penny Sakamoto

PHOTOGRPAHER: MAN OF MANY TALENTS

PHOTOGRAPHER: SALTY, SOUR, SWEET & SPICY

PAGE 70

PAGE 50

“David Prystay was a memorable subject to photograph, first due to his non-stop sense of humour as he walked me around his lush and vibrant Penticton farm, educating me on all the local animals, wild and domesticated, hoping to find a dead rodent to show me. Also, his total aversion to being photographed made it a fun challenge to try to keep him in one place long enough to get a good shot.” Lia Crowe is a stylist, creative director, photographer and writer.

ASSOCIATE GROUP Oliver Sommer PUBLISHER

“I’m a personal fan of Thai food (strictly as a consumer) so it was interesting to see the individual ingredients that go into a Thai dish before being cooked. It was quite fun to organize all those ingredients in to one image and I do love the label on the fish sauce bottle.” Don has photographed numerous high-profile events, including the Olympics, World Hockey Championships and a Royal wedding.

HEIDI FINK WRITER: SALTY, SOUR, SWEET & SPICY PAGE 50

“Thai aromatics are among my absolute favourite ingredients to work with. It was a joy to play around with recipes using them to enhance my other favourite ingredients: local produce.” Heidi Fink is a chef, food writer and culinary instructor, specializing in local foods and ethnic cuisines.

CONTRIBUTING Lia Crowe, Pamela Durkin, WRITERS Heidi Fink, Brenda Giesbrecht, PUBLISHER Mario Gedicke Patti Shales Lefkos, Darcy 250.891.5627 Nybo, Justin O’Connor, Toby Tannas, Cherie Thiessen EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CONTRIBUTING Lia Crowe, Don Denton, PHOTOGRAPHERS Darren Hull CREATIVE DIRECTOR Lily Chan DESIGN Lorianne Koch, CIRCULATION & Marilou Pasion Bravo Advertising DISTRIBUTION 604.542.7411 Michelle Gjerde Claudia Gross

DON DENTON

LIA CROWE

BRENDA GIESBRECHT WRITER: FRONT ROW PAGE 66

“Summer in the Okanagan. Those words evoke images of lakes and orchards, but for me they also harken to music and wine, outdoor theatre and friends — the ingredients for my perfect summer evening. I’ve selected six from a multitude of events to choose from this summer. I hope you’re able to take it at least one of them, and make special memories that will last a lifetime.” Brenda has been writing for many years, in addition to doing graphic design, book production and fibre arts.

ADVERTISE Boulevard Magazine is British Columbia’s leading lifestyle magazine, celebrating 26 years of publishing. To advertise or to learn more about advertising opportunities please send us an email at info@blvdmag.ca Mailing Address: 818 Broughton Street, Victoria, BC, V8W 1E4 Tel: 250.381.3484 Fax: 250.386.2624 info@blvdmag.ca blvdmag.ca

Victoria Boulevard ® is a registered trademark of Black Press Group Ltd. All rights reserved. No part of this magazine may be reproduced without the publisher’s written permission. Ideas and opinions expressed in this publication do not necessarily reflect the views of Black Press Group Ltd. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents, both implied or assumed, of any advertisement in this publication. Printed in Canada. Canada Publications Mail Product Sales Agreement #42109519.

LUXURY CUSTOM HOMES

EST. 1988

Commited to Excellence SINCE 1988

2016 Grand Tommie Home Of The Year

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OUR CONTRIBUTORS

DARREN HULL

JENNY MCKINNEY

PHOTOGRAPHER: BOLD SHOULDER

MAKEUP ARTIST: BOLD SHOULDER

PAGE 44 PAGE 44 “It’s been great to see this team evolve from our first issue. The fashion story went smoothly and the Eldorado was the perfect location. Flying with Ikon was also a huge highlight in this issue. The team continues to get even stronger and I am stoked to be a part of it.” Darren is an editorial and commercial photographer and has earned a reputation as one of Canada’s top image makers with work informed by a strong sense of storyline.

“Spending the day at an award-winning hotel right on the lake in Kelowna for this fashion shoot was incredible. It was a dream to style and do hair for our beautiful model, and fabulous working with an entrepreneurial wife and mother with lots of energy. Of course, this superb team with Darren Hull, Lia Crowe, Kim Appelt and other wonderful, helpful people made for a productive day.” Jenny is a Kelowna-based makeup artist.

PATTI SHALES LEFKOS WRITER: FROM RUSSIA WITH LOVE PAGE 22 “As a former educator I love Alexandra’s testimonial, ‘I love to sing. I love to teach. I teach with the intention that those within my care may someday surpass me.’” Patti loves living in the woods of Silver Star Mountain where she skis, snowshoes, hikes and combats writers’ block by gazing out the window at the antics of squirrels eating her prayer flags.

DARCY NYBO

JUSTIN O’CONNOR

TOBY TANNAS

WRITER: LET THERE BE LIGHT

WRITER: EXTREME MAKEOVER

WRITER: VISION QUEST PAGE 35

PAGE 26 PAGE 16 “It’s always a pleasure to learn about how people’s homes came to be. I loved how much Mike enjoyed the numerous LED lights in the home and how easily they could change the mood of the rooms. I also loved how Kelli could sketch out what she wanted, and the builders would tack it to the wall and create it for her. This family home is a true reflection of its inhabitants.” Darcy Nybo is a freelance writer, writing instructor and author. She is a self-professed word nerd and a wine aficionado by osmosis.

CHERIE THIESSEN WRITER: BOLUXING” ON THE BROADS PAGE 58

“In this issue, I bring you a home that has been transformed from a 1990s classic design to a sophisticated elegance worthy of an equestrian estate.” Justin O’Connor is the top Sales Associate in Kelowna for Sotheby’s International Realty Canada and President for the Canadian Home Builders’ Association Central Okanagan.

“Combining two of my passions, boating and travel, is my idea of a dream assignment, so when asked to cover a story on cruising England’s Norfolk Broads, how could I not pack up my boating shoes and binoculars? Then add birding, history, pebbling, cream teas and that lusciously green old world countryside, and you have my idea of a retirement job I can live with.” A long time Gulf Islands resident, Cherie spends her “retirement” travel writing, sailing, cycling, foraging, wine making and book reviewing.

“It was a great day visiting the unique and visually pleasing development of Skaha Hills. VP Curt Jansen was my tour guide. His story of the risk and reward involved in bringing a giant project like this to fruition is inspiring.” Toby is a former TV news anchor, currently focused on her online fashion business, freelance media projects and beautiful family.

OUR FRESHEST NEIGHBOURHOOD HAS ARRIVED

The Commonage features modern ranch architecture set amongst the b e a u t i f u l n a t u r a l l a n d s c a p e a n d r o l l i n g h i l l s ove r l o o k i n g P r e d a t o r R i d g e . O f f e r i n g a s e l e c t i o n o f h o m e s i t e s , n e w s i n g l e - f a m i l y a n d d u p l ex h o m e s w i t h exc e p t i o n a l g o l f c o u r s e a n d v a l l e y v i e w s , t h i s n e w n e i g h b o u r h o o d i n c o r p o r a t e s ove r 2 7 a c r e s o f d e d i c a t e d p a r k s p a c e - i n c l u d i n g a n i n t r i c a t e t r a i l s y s t e m , l a ve n d e r m e a d o w, t e n n i s c o u r t s , d o g p a r k a n d m o r e .

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EDITOR’S LETTER

Relishing Canada in the slow lane BY SUSAN LUNDY

We sipped whiskey at a Nova Scotia distillery; and shared a bottle of bitter mescal with a friend, overlooking the still waters of Lake Huron. (No regional affiliation with that bottle, but I can say it did taste better with each round.) We drank coffee perched at the tip of Cape Breton; sipped beer at a bar in Longview, Alberta and watched a true cowboy music jam unfold. We stopped for breakfast in quintessential “Small Town,” Saskatchewan, a tiny spot that produced not one, but three Stanley Cup champion hockey players. It was a magical journey that broadened my appreciation for the country — especially as experienced through the senses. In this edition of Boulevard, we encourage readers to get out and awaken their senses for summer. Writer Darcy Nybo has compiled a list of “hidden gems” we hope will aid in this endeavour; while Front Row writer Brenda Giesbrecht has some ideas for summer entertainment. Thai flavours abound in Chef Heidi Fink’s food story Salty, Sour, Sweet & Spicy; lettuce gets a thumbs up from our health writer, Pamela Durkin, who lists the benefits of this unsung food hero; and chef Brian Fowke offers up a great, berry-rich breakfast or brunch for two. Relish summer on the water via our travel story on cruising England’s Norfolk Broads; tour two spectacular houses — one an urban farmhouse, the other a light-filled dream home — and take a peek at the latest in Okanagan fashion, unveiled at Kelowna’s beautiful Hotel Eldorado. Meet Opera Kelowna’s Alexandra Babbel; Curt Jansen at Skaha Hills, Renee Wasylyk of Troika Developments, and David Prystay, owner of Penticton Lakeside Resort. We hope you savour this edition of Boulevard, and we encourage you to take the slow lane and enjoy what the Okanagan — and this wonderful country — has to offer this summer. PHOTO BY LIA CROWE

FEW SUMMERS AGO, my husband and I flew to New Brunswick, picked up our 1978 VW van (driven east a year earlier by my daughter) and drove back across the country. We gave ourselves three weeks for the adventure and planned several stops … assuming we’d putter along at about 100 kilometres per hour. In fact, we chugged and sputtered at top speeds of 80 km, and fellow drivers weren’t fans, especially on hills. (In a particularly dimwitted moment we bought a bumper sticker that read, “We may be slow, but we’re ahead of you” — almost certainly fuelling the road rage that burned behind us.) Ultimately, we decided to avoid the speedy Trans Canada, bypass big cities and take slower, secondary highways. It was the perfect choice. It became a journey of the senses, where we savoured the sights, sounds and tastes of this vast country. And as Canada celebrates 150 years, it’s a journey that has been on my mind. We puttered through sprawling farmland, expansive prairies and small towns with towering church spires; we listened to the rush of powerful waterfalls and the rumble, crash and downpour of a wild thunderstorm. We saw Canada as a living, vibrant tapestry, passing by the rugged, rocky shorelines of Cape Breton, quaint villages in Quebec, luminous lakes in Ontario, and under the vast and everchanging prairie skies. We viewed otherworldly rock formations in Alberta’s Badlands; thick, green forests and white-tipped mountains in BC, and finally the crashing waves of Tofino’s shoreline. We saw things we would have missed had we sped quickly across the country. We savoured the landscape of the country, but relished the tastes of Canada too, whether it be regional flavours — like home-harvested oysters in PEI and again in Tofino — or meals made memorable by circumstance. We ate scallops in Charlottetown and lobster in Nova Scotia. In Quebec, we tasted fresh pie from a sweet-smelling bakery, ice cider and sirop d’erable from a bustling urban market and a delectable gourmet repast at a cosy restaurant in Old Quebec City, which stayed open an extra hour just for us.

IT BECAME A JOURNEY OF THE SENSES, WHERE WE SAVOURED THE SIGHTS, SOUNDS AND TASTES OF THIS VAST COUNTRY.

Susan Lundy heads up the editorial team for the Boulevard Magazine Group. She is a former journalist, two-time recipient of the prestigious Jack Webster Award, and the author of Heritage Apples: A New Sensation (Touchwood Editions, 2013).

“WE LOVE MORNINGS ON THE BEACH.”

MOVE IN THIS SUMMER

ENJOY LAKESIDE LIVING MINUTES FROM DOWNTOWN. Steps from the beach on Kelowna’s west shore, West Harbour is

ONLY 2 VILLAS REMAIN

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convenient. It’s a true lakeside community featuring 500 feet of private sandy beach, the Harbour Club (coming soon), marina

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and an outdoor pool. People love living at West Harbour. And no wonder. It’s like being on vacation while still at home. Join this relaxed, friendly community of people who love waking up and going for a paddle. Discover what you’ll love most about living here.

THERE’S SO MUCH TO LOVE AT WEST HARBOUR.

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inspired STYLE

The

CREATIVE VISION of

RENEE WASYLYK BY LIA CROWE

“I ALWAYS SAY... DON’T FOLLOW YOUR PASSION, FOLLOW OPPORTUNITY AND BRING YOUR PASSION. AND WITH THAT YOU WILL BE SUCCESSFUL.”

inspired STYLE BY LIA CROWE WITH RENEE WASYLYK CEO, TROIKA DEVELOPMENTS

ATE ONE AFTERNOON on a hillside east above Kelowna, I drove down a long driveway flanked by acres and acres of cherry trees loaded with almost-ripe, pink fruit. At the end of the drive, the land opened out onto a beautiful home and sweeping lawns perched on a precipice with incredible views of the Okanagan Valley and lake — the blue-grey clouds billowing up over the hills and rays of yellow sunshine cutting through like swords. Stepping out of my car, I felt a sudden sense of peace created both by the land and the smiling face of Renee Wasylyk, who greeted me at the door. We sat in her elegant living room, complete with a grand piano, to chat career, life, style and where they all intersect. Renee is the CEO of Troika Developments — but what does that really mean? “I’m the external face of the company and I have a role and responsibility to lead in terms of strategic planning. I also take a lot of responsibility for the cultural aspects of the company, our brand and reputation, the health of our employees and what we’re doing to support them as people and not just as ‘productivity measures.’ For me, that last part is a real focus. Outside of that I’m also the front face of the development arm, pushing projects forward. I’m not someone who sleeps — [I get] three to four hours per night — and I’m not tired.” As I reflect on that (being a person who can’t function with less than eight hours of sleep), Renee admits to working 80-100 hours a week, adding that the joke around the office is, “Renee works 20 hours per week…while on vacation.” “I don’t believe in work/life balance; I believe in work/life integration. It’s about gaining fulfillment from all the aspects of the job and not needing to have separation. I do a lot of fun things — I volunteer on boards, I get to be active, go to gala events — some might see that as work but I see it as fun. Women will continue to be overwhelmed [trying to obtain work/life balance] until we reframe it, choose another perspective.” Within this perspective, I wonder which aspect of her work fills her cup the most. “It is two things. One, I am a huge people person — being around people really energizes me — but the real juice in what I do would be the creative process. I love looking at a new piece of land and imaging what is going to go on here. What is it going to look like? How is it going to feel? How can people connect, how can a family play in the street, or how can they garden? For me, that process of imagination, bringing vision to life is absolutely one of the most awe-inspiring things I can do.” Moving on to the lighter side of life, style, Renee says she went through a style transformation in her early 30s. “I wanted to stop dressing like a man, to be

feminine and bring that to the boardroom. So I’m okay wearing a dress; I will always show respect by wearing a blazer when appropriate to respect the audience and to show up with a certain level of decorum. But having said that, I am very feminine. I will wear a suit with ruffles or lace details. I love when things move or flow and have a certain elegance to them.” Outside of work, Renee says, she’s most passionate about her three children. “I’m one of those working moms that has some guilt, so I perhaps overcompensate for that by being really present in their lives. I asked my kids what do I do really well as a mother and they said … ‘you give us wings and then you let us fly.’ If I accomplish nothing more as a mother than that, I will have succeeded.” What one quality would she like to pass down to her children? “Passion. I always say... don’t follow your passion, follow opportunity and bring your passion. And with that you will be successful.”

LIFE

FAVOURITE LOCAL RESTAURANT: Bouchons or Quail’s Gate. FAVOURITE COCKTAIL/WINE: French 75 or an Old Fashioned. ALBUM ON CURRENT ROTATION: If You Leave by Daughter. FLOWER: Gerbera Daisy. FAVOURITE CITY TO VISIT: New York or London. FAVOURITE HOTEL: “I am a Fairmont girl.” FAVOURITE APP: “I wish I could give my phone away!” FAVOURITE PLACE IN THE WHOLE WORLD: Island of

Capri: “That’s where to look if you can’t find me.”

STYLE INSPIRATIONS

FAVOURITE ARTIST: Douglas Coupland. PIECE OF ART: Tearful Encounter by Thomas Barbey. FAVOURITE FASHION DESIGNER: Victoria Beckham – “Beautiful and practical.” TV SHOW CHARACTER THAT INSPIRES YOUR STYLE: Robin Wright in House of

Cards or Kerry Washington on Scandal.

READING MATERIAL FAVE PRINT MAGAZINE:

Elle or Glamour. FAVE STYLE BLOG: Pink Peonies by Rach Parcell and Girl with Curves. COFFEE TABLE BOOK: Humans of New York Stories by Brandon Stanton and Atlas of World Architecture by Sebastian Markus and Michelle Galindo. LAST GREAT READ: The Universe Has Your Back: Transform Fear to Faith by Gabrielle Bernstein. BOOK CURRENTLY READING: The Power of Now by Eckhart Tolle. FAVOURITE BOOK OF ALL TIME:

“Impossible for me to pick just one!”

“I DON’T BELIEVE IN WORK / LIFE BALANCE; I BELIEVE IN WORK/LIFE INTEGRATION.”

FASHION

UNIFORM: Dresses or anything black. ALL TIME FAVOURITE PIECE: Anne Fontaine blouse. FAVOURITE PAIR OF SHOES: Jimmy Choo strappy sandals. FAVOURITE DAYBAG: Michael Kors FAVOURITE JEWELRY PIECE OR DESIGNER: Semi-Precious Multi-Stone

& 18K Yellow Gold Five-Strand Bracelet by Marco Bicego Jaipur Collection.

BEAUTY

NECESSARY INDULGENCE: Good skin care line. SCENT: Dolce and Gabbana Light Blue or L’Imperatrice. MUST HAVE HAIR PRODUCT: Shine Spray by Davines. BEAUTY SECRET: “I use coconut oil

for moisturizer.”

inspired INTERIORS

extreme

makeover URBAN FARMHOUSE TRANSFORMED FROM TRADITIONAL TO SLEEK, ELEGANT CONTEMPORARY BY JUSTIN Oâ&#x20AC;&#x2122;CONNOR

PHOTOS BY LIA CROWE

inspired INTERIORS

Homeowner Dustin Baker.

HIS BEAUTIFUL, 23-ACRE EQUESTRIAN ESTATE, known as Fairweather Farm, backs onto Mission Creek Golf Course. It’s located in the heart of Kelowna in an area where the city has preserved some of the original, agricultural homesteads. The location offers a country lifestyle with all the conveniences of city living. I chose to feature this house, which is now on the market, after seeing the before and after photographs of its extreme makeover — both inside and out. The interior and exterior of this home went from a traditional, column-design, 1990s residence to a sophisticated farmhouse offering a relaxed but refined interior. Designer Shannon Lupton of Interiors by Shannon did an excellent job: the open beams clad in reclaimed wood along with whitewashed oak hardwood floors offer a warm, inviting interior that relaxes and rejuvenates the soul. Shannon says, “A project such as the renovation of the Fairweather Farm house is all the more successful when the client and the designer share a common vision. When this partnership really works one is free to be creative and design out of the box. We worked with a great team and were supported all

the way by wonderful clients … and I believe the result reflects that.”

ABOUT THE HOUSE: The estate includes an 8,000-square-foot barn with 24 box stalls, 30 paddocks with covered shelter, a farm shop, custombuilt indoor riding arena and over 3,200 square feet of executive elegance showcased in the main residence. The house’s soaring, vaulted entry gives way to a stunning, open floor plan with high, coffered ceilings clad in reclaimed wood, solid transom doors, custom built-ins and whitewashed, engineered oak floors throughout. A floor-to-ceiling rock-faced fireplace takes centre stage in the formal living room, which features double French doors for easy access to the covered patio and hot tub. There’s a huge, formal dining area, large, brushed granite island and gourmet kitchen with custom cabinets, upscale appliances, breakfast nook and butler’s bar with built-in ice maker, prep sink and bar fridge. An adjoining family room boasts a cosy gas fireplace, French doors to the back patio and huge, designer windows overlooking 19

“A PROJECT SUCH AS THE RENOVATION OF THE FAIRWEATHER FARM HOUSE IS ALL THE MORE SUCCESSFUL WHEN THE CLIENT AND THE DESIGNER SHARE A COMMON VISION.” the meticulous backyard landscape. The house has four spacious bedrooms and four baths including three en suites. Quality craftsmanship and upscale features abound with metal clad windows, dual-zone air conditioning, Fredrick Ramond lighting, control 4 automated home system, camera security, and a surround sound system throughout.

ABOUT THE MAKEOVER:

The colour scheme is an easyto-live-with, tone-on-tone juxtaposition of warm greys and wood tones, which range from the soft, grey-browns of the limed and smoked European oak floors, the golden browns of the knotty alder doors and casings and the contrasting stronger shade of the rough hewn posts and beams, which define and link the various rooms of the home It is a scheme that derives impact as much from the contrasting textures and the use of rich, natural materials, as it does from the painted walls and shiplap that provide background for the clients’ collection of well-chosen antique pieces and artwork.

“THE OPEN BEAMS CLAD IN RECLAIMED WOOD ALONG WITH WHITEWASHED OAK HARDWOOD FLOORS OFFER A WARM, INVITING INTERIOR THAT RELAXES AND REJUVENATES THE SOUL.”

The clients were intent on giving new life to a very well built but somewhat dated residence. The restoration encompassed both exterior and interior structural elements as well as decorative elements and finishes. The interior layout functioned well for the owners and the flow was improved with the removal of several walls. Classic columns and arches that characterized the original style were eliminated and interior finishes were chosen to link all areas of the house, which was dramatically opened to views and light from both sides of the building. 20

The design concept revolved around the conversion of a classically styled residence — with columns and arches, 1990s colour scheme, finishes, millwork and a floor plan that lacked cohesion — into an “Urban Farmhouse” that better suited its status as a highly visible and well-known equestrian facility.

The standout features are difficult to isolate since each one contributes to the success of the whole. The custom millwork (kitchen and bathroom cabinets, bedroom built-in closets and free-standing wall units) are outstanding, and the ceiling

treatments (and heights), light fixtures, the new fireplaces and stonework and the smooth flow of one â&#x20AC;&#x153;openâ&#x20AC;? space to another, ultimately leading in to the private areas of the house, make it an immanently livable home.

These People Make The Cottages a Community

Visit our website to see video testimonials from these homeowners and hear why they choose to live at The Cottages. Then come visit us and learn how you can become part of this great community. 2450 Radio Tower Road, Oliver, BC See website for open hours.

1.855.742.5555 osoyooscottages.com

inspiredPEOPLE

“BUT THERE WAS ALWAYS MUSIC IN OUR HOME … THERE WAS A SONG FOR EVERYTHING. LOTS OF RUSSIAN FOLK SONGS.” Opera Kelowna’s Alexandra Babbel.

FROM RUSSIA WITH LOVE A PASSION FOR MUSIC DRIVES ARTISTIC DIRECTOR OF OPERA KELOWNA BY PATTI SHALES LEFKOS

HEAR HER BEFORE I see her. Bold, decisive steps echo across the central expanse of Ellis Art Studios. Alexandra Kosachukova Babbel, artistic director of Opera Kelowna, rounds the corner, greets me warmly and offers refreshment. Moments later we are seated on opposite sides of a low table, each with her favourite black coffee steaming in china cups. Alexandra’s simple dark grey tunic dress with a splash of red at the hem shows off long slender legs, toned by daily morning workouts. Her blue eyes are intense below side-swept, ash blonde bangs; she settles in to describe her journey to her current position with Opera Kelowna. The youngest of six children, Alexandra was born in

PHOTOS BY DARREN HULL

Michigan after her parents and older siblings came to the USA. Her parents met in a refugee camp in the Ukraine, married in 1941 and were forced to move 16 times before emigrating. Her father served in the Russian army as a baker. “He had never baked, but lied so he could be close to the food in order to feed his family,” says Alexandra. Again, with no previous experience, upon arrival in the USA her parents started a tent and awning business. “They were very creative. My father bought a few items, copied the pattern and my mother sewed the tents and awnings. They worked very hard. My father worked two shifts a day, and my mother one.” She adds, “But there was always music in our home. My 23

father could play almost any instrument he tried. My mother had a beautiful singing voice. There was a song for everything. Lots of Russian folk songs. I started singing at the age of two.” Her father had brought four different recorders from Europe, and the siblings played as an ensemble. “My father insisted on two things: that I learn to play the piano and that I learn to memorize long passages of books. That training has helped me study languages, which has helped in opera.” Alexandra is fluent in English, Russian, Ukrainian and German, and has some knowledge of Italian and French. Her music and thespian teachers encouraged her during her secondary school years, but her move to Edmonton at age 17 to attend Taylor College and Seminary changed her life. During the first two weeks of her two-year program she met her future husband, a Canadian. That same year she saw a performance of Puccini’s Madame Butterfly. “This is something I will throw myself into,” she thought after the show. Shortly after, she took her first voice lesson and realized that singing could be a career. “I’m home,” she thought. “This is what I’m supposed to do.” No surprise, she and her husband of 34 years, John, a guitar playing retired minister, share a love of music. “When we were first married, we spent three months touring, performing religious music. We had quite a few people along on our honeymoon,” she says with a laugh. Alexandra continued her studies, receiving a BA in Choral Music from the University of Michigan, followed by an MA in Opera Performance from the University of Alberta and doctoral studies at Northwestern University in Evanston, Illinois. But one of her most significant training experiences took place in 1989 in England at the Britten-Pears School for Advanced Musical Studies, where she studied with Russian soprano Galina Vishnevskaya. “It was a tough summer. She pushed me beyond my limits, but I made it through it. It was exciting.” A lead role in The Consul, the Pulitzer prizewinning opera by Gian Carlo Menotti proved equally as meaningful. “The opera takes place in a waiting room crowded with people who are trying to get out of a Third World country. It was like reliving my parents’ experience,” she says. Although an accomplished performer, Alexandra professes to be primarily an educator. Prior to coming to Kelowna in 1991, she spent 25 years as a professor at Trinity International University in Deerfield, Illinois. Why Kelowna? “John grew up in Kelowna, so we decided to accept a posting

for him as minister of Trinity Baptist Church.” Discovering the vibrancy of the local music scene while teaching private voice lessons, Alexandra began to realize that perhaps Kelowna was ready for its own opera company. Four years ago, she and others with the shared vision founded Opera Kelowna, a non-profit charitable institution. Opera Kelowna ranks as a member of opera.ca, the Canadian association of professional opera companies, along with Vancouver Opera and Pacific Opera Victoria, British Columbia’s only other two opera companies. Opera Kelowna’s inaugural season offered patrons a clever introduction to the genre. Entitled Primo Respiro, Mozart’s Great Beginnings, the first act of three of Mozart’s operas — The Magic Flute, Cosi fan tutte and The Marriage of Figaro — were presented. Although controversial, the use of Surtitles, an English translation of the opera running above the stage during the performance, is another way Alexandra is striving to make opera more accessible to new audiences. The highlight of this year’s opera season, La bohème, will run at the Kelowna Community theatre on August 18 and 19. Leading up to the performance, other events will keep the season sizzling. The gala Fashion Fundraiser Event “A Bohemian Masquerade” was staged in April. Three free concerts, Opera Under the Stars on August 2, Opera in the Park Kelowna on August 3 and Opera in the Park Peachland on August 6 precede the icing on the cake — the August 18 and 19 main stage performances. “Twelve professional singers are hired for the leads, supported by a local chorus of 20 children and 40 adults,” says Alexandra. “Only 18 to 23 per cent of the cost is covered by the ticket sales. The remainder of the cost is covered by donations and grants. We are particularly grateful to the City of Kelowna, The Central Okanagan Foundation, Springfield Funeral Home and Harmony Honda, among others, for their support.” So what does this dynamo do for downtime? “I like to garden and cook. Sunday is family day,” she explains. The couple has three children. “They are all very musical but Sarah, 25, is an accountant, Kathryn, 23, a marketing copy writer and TJ Thomas John, 20, is a media strategist. I cook peasant food, hearty soup and homemade bread. Back to my roots.” And with that she stands, shakes my hand, smiles warmly and says, “ I’ll have to dash.” The sound of her determined footfalls fades past the spaces of more than 15 neighbouring Okanagan artists, including painters, fibre artists, photographers and printmakers. Surrounded by an aura of positive energy she rushes off to her next meeting, preparing for another exhilarating season for Opera Kelowna.

“IT WAS A TOUGH SUMMER. SHE PUSHED ME BEYOND MY LIMITS, BUT I MADE IT THROUGH IT. IT WAS EXCITING.”

‘‘

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Number of bedrooms: 5 Number of bathrooms: 1 powder – 3 full Square Feet: 6,000 Decks: 2 decks, 1 patio Suspended Garage: 3-car Pool: 16’ x 35’ Fireplaces: 2 indoor and 1 outdoor Fire columns: 3 by pool Builder: Pars Luxury Custom Homes Time to Build: 11 months Amenities: 10-seat cinema with power reclining chairs and raised platform, gym, glass and tile wine room

HEN MIKE AND KELLI HALL BOUGHT an Upper Mission lot on which to build their dream, a large portion of it was unusable slope. But with the help of Hamid Khajavi and the team at Pars, four retaining walls were installed and now the Halls’ dream home has a pool and a backyard. With three growing children, the Halls needed something that suited every member of the family. This home achieves that and more. As I begin my tour in the living room — with its wall of glass overlooking the lake — it’s easy to see why this is Mike’s favourite room. The 20-foot-high, triple-coved ceiling is finished with clear fir tongue and groove planks and there are 18 LED pot lights to illuminate the two stories. “At first, we were worried it wouldn’t be bright enough, but there is more than enough light!” he laughed. “Almost too much. Then there’s this great fireplace. We designed it to be a floating 6.5-foot-wide and 14-foot-high build-out, which also holds the TV. We put ceramic tiles on top with a concrete style, faux finish on the base.” “We loved the way our ideas came together,” said Kelli. “I would draw a picture and send it to Hamid and a few days later I would walk in to the house and my drawing would be stapled to the wall,” she said. “And then they’d build it!” The build took a little longer than anticipated. First, there was the creation of the backyard using retaining walls. Then there was the task of the framing around the back entrance. “It’s such a beautiful view we didn’t want to obstruct it with posts,” said Hamid. “So we used angled, load-bearing posts — spanning two stories from the backyard patio up — to hold the main floor balcony roof.” This made it possible to eliminate posts on the main floor balcony.

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“THERE’S ALSO A TERRIFIC SOUND SYSTEM IN THE HOUSE. WE HAVE 11 SOUND ZONES, BOTH INSIDE AND OUTSIDE ON THE DECK. THEN THERE’S THE INDOOR AND OUTDOOR SECURITY SYSTEM.”

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The oversize entry door offered another challenge. “The main floor has this nine-foot-tall, solid fir and glass door. It was so large we had to present the drawings to the city and show them how we would make it air tight. The door is complete with a multipoint deadbolt and five-foot ladder pull,” said Mike. “I love these doors,” Kelli added. “There’s no exterior handle, so the only way to get in, is with keys. It gives us an added sense of security.” When you step into the foyer of the Halls’ home, there’s a spacious feel that can only be achieved with 20-foot ceilings. Directly above is a glowing, contemporary globe LED light fixture that is one of Mike’s favourite finds. Climb the stairs and you get to one of Kelli’s favourite parts of the house. “I love walking up the stairs to the upper floor landing,” she said. “When I was growing up, our home had this long, wide landing at the top of the stairs. There was a big window at the end and I always wanted that again. It’s such a good feeling to walk upstairs — it feels so open. There’s a look down to the foyer and living room and you can see straight out across the lake.” The upper floor has a bedroom for each of the kids, and a master bedroom with an oversize walk-in closet that has a barn door. “The stain on the barn door is quite unique,” Hamid explained. “It was a three-step staining process to get the look they wanted.”

“WE WANTED THIS HOUSE TO BE SOMEWHERE BETWEEN CONTEMPORARY AND A BEACH HOUSE.”

Opposite the walk-in closet is a private deck, and to the right, the en suite. Six-foot-long, “his and her” vanities sit on opposite sides of this spacious room. The shower has a bench seat and is equipped with two heads, one wall mount and one rain shower. The centrepiece of this room is the Maax bathtub. Because of the balcony overhang below, no window coverings are needed, even though it’s located in a residential neighbourhood. This gives bathers an unobstructed lake view. The other upstairs bathroom is smaller in size, but similar to the master en suite. His and her sinks sit on opposite sides of the room, which is closed off from the rest of the bathroom by a door. “This way the kids can all get ready at once and no one is getting into anyone’s way,” said Kelli. Back on the main floor, Kelli revealed another of her favourite spots. “I love this powder room. It has such a great feel to it. The exposed split-face travertine is the same as around the stove area. And I love the off-centre circle mirror with the pendant lights off to the right corner. And the sink, I love it; it’s like a large slab of stone and it really adds to the outdoorsy feel of the room.” The living, dining and kitchen areas are all contained in one great room, with visual separation achieved via 10-foot ceilings in the dining room and kitchen. There’s a floating drop ceiling that outlines the granite island in the kitchen. The kitchen has a dual oven with a commercial fan, a grill, six oversize burners and a Jenn-Air stove. There’s also a sideby-side Electrolux Pro freezer/fridge as well as a Whirlpool dishwasher. “There are LED lights under all the cabinets in the home,” Mike pointed out. “They are all contemporary floating cabinets with remote controlled LED lights underneath.” To demonstrate, he grabs the remote and changes the colours to rotate green and red, and then changes it to purple. “There’s also a terrific sound system in the house. We have 11 sound zones, both inside and outside on the deck. Then there’s

the indoor and outdoor security system. And,” he said as he holds up his smart phone, “I can control it all from right here.” Just off the kitchen is a large walk-in pantry and mudroom. “Our mudroom and laundry room is perfect for the kids,” said Mike as he pointed to the five doors on the far wall. “There are five built in lockers in there, one for each of us, and each kid has their own too. It’s also a great place for Spike [the dog] to sleep.” From the mudroom, a door reveals a suspended, three-car garage. Directly below sits the media room and gym. Back in the dining room sits a glass and tile wine room at one end. On the side, sliding glass doors open to the post-less deck and pool beyond. Entertaining is easy out here with a gas fireplace, gas barbecue and the mounted TV. There are four outdoor speakers for the TV and the stereo system. “There’s LED lighting in the pool too,” said Mike, smiling. “The pool changes colours and there are LED-illuminated water jet features extending all around the pool deck. Then there’s the concrete stairs that lead down from the outside of the house to the backyard area. We had sleeves built into them for LED lighting. And yes, the lighting out front is all LED. We joke that when all the lights are on you can probably see our house from space!” There is so much more to this home, including smart wiring throughout, a downstairs bathroom with outdoor entrance for people to change when using the pool. There’s also a guest room, a games room — complete with a wet bar lit by LED lights — a poker table, a pool table, a family room, a movie theatre and a gym. Mike isn’t the only one in the family who likes light. Kelli wanted as much light in the home as possible. “We added over 20 transom windows to the original layout. I’m pretty sure we maxed out the number of windows allowed and we had to make some smaller to adhere to the building codes.” She added, “We wanted this house to be somewhere between contemporary and a beach house. We wanted it modern, but it had to feel cosy too. With the help of Hamid and Pars Luxury Custom Homes, we got all that.”

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Supplier List General Contractor: Pars Luxury Custom Homes Designer: inArtifex Design Structural Engineer: Randy Wiebe Engineering Electrical & Security: Sun City Electrical Masonry: Saunders Masonry Sound System: Donnie Mitchell Landscaping: Stewart Irrigation Hand Rails, Mill Work & Finish Carpentry: Trueline Moulding Cabinets, Supply and Install: Kelowna Kitchen Studio Counter Tops: Stone Quest Doors, Frames, Hardware & Locks: Glenmore Millwork Garage Doors: Legacy Garage Doors Fireplaces: Fireplace Den Flooring: NuFloors Light Fixtures: Pine Lighting Appliance Supply: Trail Appliances Bathroom: Kitchen and Bath Classics Pool/Hot Tub Supplier: Reflection Pool Vacuum: Shane's Built-In Vacuums 31

Marine View With a Sunset by Claude Monet used with permission

LOCAL EXPERTISE, GLOBAL CONNECTIONS

$339,000

$534,900

$639,900

3526 Lumby Mabel Lake Road, Lumby BC

400-6936 Terazona Drive, Kelowna BC

1869 Bayview Court, West Kelowna BC

Rustic Lakeshore Cabin on South End of Mabel Lake, 830 Sq. Ft., 2 Bedrooms, Sleeping Loft, Separate Bunk House, Floating dock, Lakeside Fire pit, Storage Shed, Electricity, Water is Lake Intake, Plans Approved For Septic

Spectacular Family Cottage in Popular La Casa Resort. Sweeping Lake & Valley Views! 3 Bedrooms, 3 Baths, Plus Upper Loft, Upgraded Laminate, Granite Counters, Custom Cabinetry, Large Front & Back Deck, Over-sized 2 Car Garage

Fully Updated 4 Bedroom 3 Bath Family Home With 1 Bedroom Suite. Sweeping Lake & City Views! 2,750 Sq. Ft., Main Floor Family Room, Hardwood Floors, Granite, Flat Backyard, RV Parking, Convenient To Shopping, Dining & Theatres!

$799,000

$889,000

$1,100,000

6226 Sanderson Avenue, Peachland BC

2130 Bennett Road, Kelowna BC

8245 Merritt Princeton Hwy, Aspen Grove BC

Beautiful 2 Bedroom 2 Bath Tuscan-Style ecoHome, 2350 Sq. Ft., Elegant Open Concept, Huge Island Kitchen, Radiant In-Floor Heat, Wood Plank Flooring, Salt-Water Pool, Roof-top Patio, Sauna, Xeriscape Landscaping, Detached Garage/Shop

Beautiful McKinley Landing! 3,700 Sq. Ft. 4 Bedroom 3 Bath Family Home, Gorgeous Lake Views, Open Floor Plan, Upper Loft, Vaulted Ceilings, Island Kitchen, Huge Deck, Large Covered Patio, 15 Mins. to Kelowna, Airport & UBC.

Semi-Lakefront, French-Country Chateau Overlooking Kid Lake, 20 Minutes South of Merritt BC, 7.86 Acres, Custom Built 2,800 Sq. Ft Home, 4 Bedrooms 4 Baths, Island Kitchen, Wood-Burning Fireplace, Outbuildings include 1600 SQ. Ft Heated Shop

$1,249,000

$1,250,000

$1,265,000

220 Lost Creek Place, Kelowna BC

655 Rifle Road, Kelowna BC

234 Lost Creek Lane, Kelowna BC

Custom-Crafted Executive 2 Storey Home, 4,600 Sq. Ft, 5 Bedrooms 3.5 Baths Plus Den, Large Island Kitchen, Hardwood, Tile, Quartz, Quiet Cul-desac, In-Ground Salt Water Pool, Huge Transom Windows, Breathtaking Lake/Mountain Views

19.2 Acres of Prime ALR Land, Superb Location, Sweeping City/Mountain Views, Opportunity for a Multitude of Agricultural Purposes or private retreat. Surrounded by Orchards & Dilworth Mountain neighborhoods. Tranquil setting only minutes to shopping, University & Kelowna Airport.

Meticulously Crafted 3,970 Sq. Ft. 4 Bedroom, 2.5 Bath Executive Home In Wilden. Upscale Finishing And Superior Craftsmanship Throughout. Beautifully Situated On A Lakeview Lot On A Private, Single-Load Lane.

Justin O’Connor P E R S O n A L R E A L E S TAT E C O R P O R AT I O n

108-1289 Ellis Street, Kelowna, BC V1Y 9X6 Follow me Direct: 250.826.9961 Toll Free: 877.530.3933

joconnor@sothebysrealty.ca www.justinoconnor.com

Sotheby’s International Realty Canada, Independently Owned and Operated. E.&O.E.: This information is from sources which we deem reliable, but must be verified by prospective Purchasers and may be subject to change or withdrawal.

LOCAL EXPERTISE, GLOBAL CONNECTIONS

$1,349,000

$1,600,000 19433 95th Avenue, Osoyoos BC

3091 Ourtoland Road, West Kelowna BC

$1,985,000

#3 55 Kalamalka Lakeview Drive

Custom-Built 3200 Sq. Ft, 4 Bedroom 3.5 bath home overlooking Lake Okanagan. Sweeping Lake & City Views. Heated In-Ground Pool, Heated Triple Garage, Open Great Room Plan, Island Kitchen, Built-in Outdoor BBQ, Hot Tub

Designed with Distinction. 3,800 sq.ft. of lakefront luxury in one of Canada’s most desirable summer destinations. Award-winning architecture. 4 bedrooms 3 bathrooms, Private dock. Sandy beach.

7 Acres, Semi-Lakefront, 7 Bedrooms 5 Baths, 5,500 Sq. Ft. Log Home, Vaulted Great Room Plan, Sweeping Lake/Mountain/Valley Views, 2 One Bedroom Level-Entry Suites, Large Detached Garage Plus Workshop, Access to Okanagan Rail Trail

$2,640,00 0

$4,495,000

$4,900,000

3527 Benvoulin Road, Kelowna BC

2888 Seclusion Bay Road, West Kelowna BC

Rare 23 acre Equestrian Estate, Great Revenue Property, 3,200 sq.ft. Executive Home, Oversized Triple Garage, Detached Garage/ Shop, 8,000 sq.ft. Barn, 24 Box Stalls, Custom 80ft x 200ft Indoor Riding Arena, 30 Paddocks, 4 Bay Farm Shop

Private, Lakefront Retreat, 18.5 acre lakefront estate. 1,354 ft. gravel beach on Okanagan Lake. Panoramic views! Extensive dock, 3 boat lifts. original 2,600 sq.ft. home, ½ acre, level building site.

9900 Matner Lane, Coldstream, BC Tommy Award-Winning Custom-Built Home on 8 Acre Equestrian Estate, Heated -In-ground Pool, Large 2 Stall Barn, Outdoor Riding Ring with GGT Footing, 2 Bay Farm Shop, Hay Storage, Shelters, Pipe Fencing, Revenue.

$6,488,000

$6,500,000

$7,900,000

771 Highway 97 South , Peachland BC

1179 Westside Road S. West Kelowna BC

1305 Westside Road, West Kelowna BC

First Time Offered. 19.97 Acre lakefront estate just a few minutes South of Peachland. Sweeping lake views, 10,000 sq. ft. home, 1,820 ft. Accessible Waterfront.

Coveted piece of Kelowna’s waterfront. Just over 57 acres, sweeping 180 degree views over the lake and downtown Kelowna, 525 feet of lakefront, private bay

11.1 Acres Of Waterfront on Lake Okanagan. 1200 feet of lakeshore. Sweeping 180 degree lakeside views, 7 minutes from downtown Kelowna. Perfect for family vineyard. ALR zoning.

The Team Justin O’Connor

Fred Brown

Susan Propp

Jeannine Dionne

Licensed Associate

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TALKING WITH TOBY

VISION QUEST CURT JANSENâ&#x20AC;&#x2122;S DREAM DEVELOPMENT RISES AT SKAHA HILLS BY TOBY TANNAS

PHOTOS BY LIA CROWE

“T

HERE’S RISK IN BEING DIFFERENT and there’s reward in being different,” says Curt Jansen. He speaks from experience. Jansen is the VP of Skaha Hills, a resort style residential development overlooking Penticton’s Skaha Lake. With flat roofs, contemporary architecture and modern landscaping, Skaha Hills offers something not seen before in the Penticton market. “We said Penticton is ready, Penticton needs to take that next step,” says Jansen. “It needs to have something a little more contemporary, a little more modern.” The contemporary housing style may be a proven winner today, but five years ago when Jansen and his business partner Chris Scott began mapping out their vision, it was a gamble. “You’re going away from what your primary market is used to,” explains Jansen. But with 550 acres of prime view land leased from the Penticton Indian Band and months of market research in hand, the pair was convinced it could work. “Realtors said we’re missing a market that’s going somewhere

else because we don’t have a product to offer people looking for something more contemporary.” With a vision as vast as the sweeping Skaha Hills views, the pair worked with engineers to develop a master plan. They didn’t waiver on their vision, even sending the first draft back to the drawing board. “It wasn’t really what we had in mind,” recalls Jansen. “It was a typical development.” Ultimately, Jansen and Scott wanted to do justice to the land. “This naturally terraced land is a gift from God. We can’t ruin it; we have to work with it; we have to enhance it, not make it flat, and not take away the views. Let’s work with the views every way we can.” Jansen also knew he needed to find a developer that shared his commitment to maintaining the integrity of the community. He sought out Greyback Construction, a company with deep Okanagan roots. It was the perfect fit. “Most developers will pack houses in,” explains Jansen. “But they said let’s make it special, let’s make it a legacy project.”

As you move through the development you do notice something special. Most streets have homes located on one side only, and therefore maximize the view. The houses have large windows, spacious decks and they’re surrounded by an abundance of natural space. “We’re building on just 25 to 30 per cent of the 550 acres,” notes Jansen, adding that Skaha Hills is also the most energy efficient development in the country. Boasting a long list of amenities from a beach club, to sport courts, cart paths, pools and even a winery on site, Jansen says the focus of this development was driven by the residents. “The number one amenity — even though we believe we have the widest based amenity product in the Okanagan — was access to trails. Walking, biking and hiking. So that’s where our emphasis was.” Phase one and two of the project sold out within weeks, townhouse models are being built now and there are waiting lists for upcoming releases. (Although the land is leased from the Penticton Indian Band, purchasers own a fully secured and federally protected 99-year, pre-paid Crown lease with the same rights and entitlements as fee simple property.)

With houses priced between $400,000 and $850,000, the project has attracted a healthy mix of buyers from BC and beyond. “We’ve got everything here from people with newborns and small children to retirees,” says Jansen. Three years into construction, 70 families have already moved into Skaha Hills. The final tally is expected to be upwards of 600 residences when the project is complete in five to 10 years. Jansen and his wife are themselves residents of Skaha Hills buying fully into the lifestyle he’s selling. He calls it their “forever home,” but will this also be the last career stop for the former Alberta entrepreneur who moved to the Okanagan 14 years ago to play the development game? (Jansen first worked on the Spirit Ridge project in Osoyoos.) “I think of that all the time,” chuckles Jansen, “I’d have a hard time walking away given the history.” After the initial risk, the ultimate reward for Jansen will be seeing the project through to completion. Whether that’s in a working capacity from his Skaha Hills’ office or in a relaxation capacity from his Skaha Hills’ deck, remains to be seen.

“THIS NATURALLY TERRACED LAND IS A GIFT FROM GOD. WE CAN’T RUIN IT; WE HAVE TO WORK WITH IT; WE HAVE TO ENHANCE IT, NOT MAKE IT FLAT, NOT TAKE AWAY THE VIEWS.”

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Markku Luopa, wearing a hat by Okanagan Lifestyle, in an Ikon Adventures helicopter. 38

Best of the

SUMMER

OKANAGAN GEMS TO EXCITE THE SENSES BY DARCY NYBO PHOTOS BY DARREN HULL

Okanagan Lavender & Herb Farm

HETHER YOU’RE A LOCAL OR A VISITOR to the Okanagan, summer

is the perfect time to try out some new adventures. These 12 experiences will fill your senses with the sights, as well as the feelings, sounds, tastes and scents of the season. Take the road less travelled and immerse yourself in these great Okanagan experiences this summer.

Breathe in the scent of acres of lavender as you tour the farm. Once an apple orchard, the farm started to replace the apple trees with over 60 varieties of lavender plants in 1994. Owners Andrea and David McFadden have over five acres of plants and a country store. Take your time as you tour the farm, then visit the unique gift boutique where you’ll find products made from the lavender and herbs grown at the farm. You may come for the lavender, but you’ll stay a little longer for the beautiful views of Kelowna and the surrounding area. Open daily at 4380 Takla Road, Kelowna, (250) 7647795. okanaganlavender.com

KARAT Chocolate Arlo’s Honey Farm

Tantalize the taste buds and enjoy the gentle hum of bees. Tour Arlo’s Honey Farm complete with dozens of bee hives in the picturesque hills of South East Kelowna. It’s here that the delicate pollination dance of bees on the blossoms of fruits, flowers, berries and vegetables takes place.The result: delicious, award-winning honey, beeswax, propolis, fresh fruits, berries and vegetables in season. Tours are by appointment only and are weather dependent. Make sure you try out the tasting bar in their gift gallery. 4329 Bedford Lane, Kelowna, (250) 764-2883, arloshoneyfarm.com

Mmmm chocolate! The people who run KARAT want you to enjoy eating their chocolate as much as they like making it. Best of all, many ingredients used in creating these tasty treats is sourced from local farmers and businesses. Every one of their bars and chocolates is carefully hand crafted and wrapped by hand. You can taste the care that goes into each piece. They use high quality chocolate and cacao beans and organic, seasonal, local ingredients whenever possible. Open Monday to Saturday at 1174 High Road, Kelowna, karatchocolate.ca

Dive Okanagan Lake Swim with the fish, discover unique

rock formations, explore small caves and maneuver around overhands, shelves and drop offs. You might even spot the shadow of Ogopogo during your dive! Start from shore or dive off a boat. Okanagan Lake has lots of great dive spots for divers of all levels. There are great dives from Peachland to Lake Country. Dive off Rattlesnake Island, reported to be the home of Ogopogo, or head over to Ellison Provincial Park where you’ll find the only marine dive park in the Okanagan. tourismkelowna.com/do/lake/scuba-diving

The Sncewips Heritage Museum

You’ll discover this fascinating First Nations museum between Hwy 97 and Old Okanagan Highway in Westbank. It houses a mesmerizing collection of artwork, pictographs, tools, clothing, carvings, installations, artifacts and objects that tell the story of the Okanagan First Nation and Westbank First Nation people. Open weekdays between 10 am and 4 pm. Admission is by donation. 1979 Old Okanagan Highway, Westbank, (778) 755-2787, sncewipsmuseum.org

Bar Norcino This hidden gem is a throwback to the days of the Tour the Okanagan from the Sky Get a bird’s eye view of speakeasy. You won’t find an address for Bar Norcino, nor

the valley with a helicopter adventure. Hover over the city, then witness the beauty of vineyards, the Myra Canyon Trestles and Okanagan Lake from above. You can even create your own experience. Land on a mountain peak, fly to your favourite fishing hole or have a helipicnic. All you have to do is ask, and Ikon Helicopters will do its best to fulfil your dream of the perfect heli-adventure. http://ikonadventures.com/

Kangaroo Creek Farm

This Lake Country farm is much more than kangaroos, although the kangaroos are adorable. You’ll also find wallaroos, wallabies, sugar gliders, potbellied pigs, emus, parrots, peacocks, goats, fancy chickens, capybaras and llamas here. There is public seating available for picnics and self-catered family parties. Summer hours are 9 am to 2 pm during the day and evenings from 6 to 8 pm. Visit their website for up-to-date information on babies, feeding times and admission fees. 3193 Hill Road, Lake Country, (250) 766-4823, kangaroocreekfarm.com

will you be able to just walk in. You must request Bar Norcino from the bartender at the Curious Café (1423 Ellis Street, Kelowna). From there you will be taken to a private room where you can sip and savour the night away. Groups are welcome and you should book in advance. Bar Norcino is only open Friday and Saturday nights, so plan ahead! barnorcino.com

Caldwell Heritage Farm Channel your

inner farmer and spend some time among the free-range chickens. You even get to collect your own farm fresh eggs! Take a self-guided walking tour of a unique agricultural heritage museum. During the warmer months, make sure you pick up some pesticide- and chemical-free herbs and vegetables from the garden. They’ve also started a craft farm distillery, so make sure you get your name on their updates list. 4275 Goodison Road, Kelowna, (250) 469-2203, caldwellheritagefarm.com

Style

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Zip and Sip Take a deep breath, take that final step forward

and feel the rush as you zip high above the canyons at the Canada’s highest freestyle zipline at ZipZone Adventure Park. The extremely adventurous are invited to climb an 80-foot pole on the edge of a 300-foot canyon and… jump. Once the adrenaline rush is over, enjoy a picnic lunch and then get whisked away on an air-conditioned bus for some delicious wine tasting. End the day with a glass of wine and gorgeous view of Okanagan Lake. distinctlykelownawinetours.ca

10.

Pulp Fiction Coffee House This is not your ordinary coffee shop. Step inside, order a drink and a bite to eat and take a seat at your retro table. The beverages here are delicious and the food is tasty. Plus, it’s also a rare bookstore, an art deco nouveau store and an antique store. Britannia Antiques, Robbie Rare Books and Art Deco Nouveau are under the same roof. You’ll find a jumble of rooms filled with Victorian and Georgian

11.

antiques and books from around the world. Say hello to Robbie, their CEO, when you go there. He’s the dog that welcomes you into the Britannia Antiques section of the coffee shop. And last but not least, there’s entertainment too. Ask about their live theatre and readings. Open seven days a week. 1598 Pandosy Street, Kelowna, (778) 484-7444, pulpfictioncoffeehouse.com

Relax Among the Gems Dazzling crystals greet you as you step into the lobby of the Sparkling Hill Resort. Turn right into KurSpa, a world of pure pampering and relaxation. Treat yourself to the gift of wellness at Canada’s largest luxury spa. With over 40,000 square feet of treatment space filled with unique Swarovski crystals, it’s the perfect place to let your inner self shine. It’s your day, do what you like, pick the perfect package and enjoy some “me” time. You’ll leave renewed in mind, body, and spirit. sparklinghill.com

12.

FASHION

Off-the-shoulder dress ($85) by Lush from Man + Woman; necklace ($150) by Tangerine Ideas, available online; shoes, stylistâ&#x20AC;&#x2122;s own.

This summer, give fashion the sartorial

BOLD SHOULDER STYLING BY KIM APPELT

PHOTOS BY DARREN HULL

At Kelowna’s glamorous and historic Hotel Eldorado, Boulevard showcases fashion that beautifully bares the clavicle, the nape of the neck… and the bold shoulder.

Off-the-shoulder dress ($90) by Paper Crane at Man+Woman; necklace ($120) by Tangerine Ideas, available online.

Off-the-shoulder, white top ( $183) by Faithfull at Man+Woman; blue and white striped knickers ($110) at Gypsy Soul Designs; shoes and hat, stylistâ&#x20AC;&#x2122;s own.

Black, off-the-shoulder top ($69), black shorts ($54), both at Influence.ca; shoes, modelâ&#x20AC;&#x2122;s own. 48

Green leopard print offthe-shoulder “Valencia” dress ($260) by Gypsy Soul Designs; necklace ($150) by Tangerine Ideas, available online.

Makeup and hair: Jenny McKinney Model: Toby Tannas Styling assistants: Dallas Stober and Erin Hicks Photographed on location at The Hotel Eldorado, which has been part of BC’s destination hotel resort experience since 1926. Thank you to the staff at the Eldorado for their gracious hospitality. 49

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A TOOLBOX OF THAI FLAVOURS THAT ADD ZING TO MARKET VEGETABLES

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UMMER: THE SEASON OF FARM markets,

roadside stands, and an abundance of fresh produce. When we buy local vegetables, we often don’t think of putting any kind of spin on them. They are so delicious on their own, they often need no enhancement. But if you’re like me, and you buy way too much produce at the farm market every week, you want to do something more with your vegetables than simply steam or grill them. Enter Thai aromatics. They are a dream match for summer meals: spicy, bright, citrusy, fragrant, and refreshing in a way that perfectly enhances sunny days and warm summer evenings. At a time when we are craving lightness and freshness in our food, Thai ingredients help us to achieve that with a minimum of effort. The light, lemony flavour of lemongrass, the heat of Thai chilies, the pine-like aroma of galangal, the freshness of lime and cilantro — these are a few of the ingredients that can be used in summer-fresh, Thai-inspired recipes. The hurdle for most of us is in learning how to properly use them. Thai aromatics are widely available but can be intimidating to use for the average cook. What follows is a quick overview of how to use some basic Thai ingredients, as well as a collection of delicious and relatively simple recipes to try, with a focus on using locally grown vegetables. Let the heat and flavour of Thailand inspire your cooking this summer.

LEMONGRASS-INFUSED SYRUP

Makes about 2 cups This simple syrup can be used to make a variety of delicious drinks. Mix with 2 cups freshly squeezed lemon and/or lime juice for a lemongrass lemonade, or use as a fabulous drinks mixer. 2 cups water 1 cup sugar 4 stalks lemongrass To get the most from lemongrass, use only the fat two or three inches at the bottom of the stem. Use the rest for your bath or compost. Cut the prepared lemongrass into several chunks, and bruise them with a heavy pot. Combine the sugar, water and prepared lemongrass in a small pot. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes, until very fragrant. Pour syrup through a strainer suspended over a bowl, catching all of the syrup and discarding the lemongrass. Allow to cool and then transfer to a jar and store in the fridge for up to two weeks. THAI HOT AND SOUR PICKLED VEGETABLES

Makes about 5 cups This spicy, citrusy, mouth-tingling pickle is both beautiful and delicious. Add these quick-pickled vegetables to any summer meal to add visual appeal, flavour and crunch. Avoid green vegetables — they will turn an unappetizing shade of olive drab after a few minutes.

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A PRIMER ON THAI INGREDIENTS NOTE: Lemongrass, galangal, lime leaves, and Thai chilies can all be frozen for up to 6 months, and keep their flavour and aroma beautifully. • Lemongrass: To get the most from this fragrant, lemony grass, use only the “belly” — the fat two inches at the bottom of the stem (measured after you have cut off the tough root). Bruise the lemongrass belly with a heavy can or pot before using it in a recipe. • Galangal: A rhizome not to be confused with ginger, galangal has a wonderful, aromatic, pine-like fragrance, for which there is no substitute. No need to peel before slicing or chopping. • Makrut (kefir) lime leaf: Very aromatic, with an irreplaceable flowery taste and smell, makrut lime leaves are roughly sliced and used to flavour soups, sauces and coconut curries. Remove like a bay leaf afterwards. • Thai chilies: Very spicy! Careful when handling them, use latex gloves as necessary. • Shallot: The main cooking onion in South East Asia: accept no substitutes. • Coconut: Coconut milk gives Thai curries their sweet creaminess, and is also used in marinades, soups and desserts. The richest and best coconut milk is solid at room temperature and won’t move around when you shake the can. • Fish sauce: An amber-coloured liquid that smells horrible but tastes divine, fish sauce is the main source of salt in Thai food. Don’t skimp on this; it often makes the dish! • Palm sugar: This unrefined sugar has a mild pineapple fragrance and delicate sweetness. Smash with a mallet or hammer to crumble before using in recipes. • Tamarind: Fruity, sour and slightly sweet (think sour cherry), this is used as a souring agent in Masuman Curry and Pad Thai. This must be soaked in boiling water and pushed through a strainer before using. • Thai basil: Prized for its strong anise aroma and slightly peppery finish, Thai basil is stirred into soups and curries near the end of cooking. • Fresh lime: Used to add a refreshing sourness to many Thai dishes. • Chili paste: Several varieties are widely available to choose from. Choose the one you like best and put in only as much as you like. • Cilantro: It’s either love it or hate it with this powerfully aromatic and refreshing herb. Use liberally in salads, soups, noodles dishes, and vegetable bowls.

I love to serve these with grilled satay and steamed rice for a light, refreshing summer meal. ¾ cup unseasoned rice vinegar 4.5 Tbsp sugar 1 carrot, peeled and cut into fine julienne (matchsticks) 1 shallot, peeled, quartered and sliced thinly crosswise Half of a Long English cucumber cut in half lengthwise, seeded and sliced thinly crosswise 6 red or purple radishes, thinly sliced Sliced fennel, quartered lengthwise, cored and sliced thinly 2 red Thai chilies, seeded and sliced thinly crosswise 4 Tbsp minced cilantro Grated zest and juice of 2 limes 55

In a small pot, mix together the rice vinegar, sugar and prepared carrot. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat and let cool. Mix remaining ingredients in a bowl and pour on the vinegar mixture. Let sit about 30 minutes before serving. Serve as an accompaniment to any Thai-inspired meal. SPICY THAI-STYLE NOODLES WITH MINT & LIME

Serves 2 as a meal, up to 8 as an appetizer Recipe doubles easily. These flavour-packed noodles can be made with ingredients found only in the supermarket, yet they maintain an authentic Thai taste. Make sure to measure and chop all the ingredients before you start to cook. This recipe comes together very quickly once the cooking time starts. 4 oz dried rice stick noodles, size medium (about ¼ of a noodle package) 3 Tbsp fish sauce 1 Tbsp water 2 tsp Thai roasted red chili paste (naam prik pao) OR hoisin sauce 4 Tbsp palm sugar, or light brown sugar 1 Tbsp sambal oelek Finely grated zest of 1 lime 2 Tbsp vegetable oil ½ lb peeled prawns (try local spot prawns!) 3 cloves garlic, peeled and minced 2 scallions (green onions), sliced thinly on the diagonal 1 small-medium carrot, peeled, halved lengthwise and sliced thinly on the diagonal ½ red bell pepper, seeded, halved and sliced thin ¾ cup snow peas, each pod sliced in half lengthwise 2 cups fresh bean sprouts, rinsed and drained well ¼ cup chopped roasted unsalted peanuts ½ cup coarsely chopped fresh cilantro ½ cup chopped fresh mint 4 Tbsp freshly squeezed lime juice Soak the rice noodles in hot tap water for 20 to 30 minutes until pliable but not mushy. It is better to under-soak, rather than over-soak the noodles. Drain and set aside. In a small pot, combine the fish sauce, water, roasted red chili paste and palm sugar. Heat over medium heat, stirring occasionally, until the palm sugar dissolves, 3 to 5 minutes. Remove from heat, stir in the sambal oelek and lime zest, and set aside. Make sure that you have all your ingredients prepped and ready to go before you start cooking. Heat a large skillet over medium-high heat. Add ½ Tbsp of oil and swirl to coat bottom of pan. Add the prawns and sauté briefly until they just start to turn colour, but are not fully cooked. Transfer prawns to a plate, add the remaining oil to the pan and heat again. Add the garlic, stir once, and immediately add the scallions, carrots, red pepper and snow peas. Stir-fry for about 3 minutes, until vegetables are softened a bit and garlic is fragrant. Add the sauce ingredients, bring to a boil and then stir in the noodles. Cook for 3 minutes, stirring and tossing constantly with tongs or two wooden spoons, until noodles are tender. If pan gets too dry, add up to one quarter cup of water 56

and continue cooking until noodles are tender and silky. Add the prawns and 1.5 cups of the bean sprouts and cook a minute and a half more, until sprouts are starting to get limp and prawns are cooked through. Transfer to a serving platter and sprinkle with the peanuts and herbs. Drizzle on the 4 tablespoons for fresh lime juice, trying to cover the noodles evenly. Garnish with the remaining half cup of bean sprouts and serve immediately. The noodles can also be refrigerated and eaten the next day as a cool salad. COCONUT LEMONGRASS BOWL WITH MARKET VEGETABLES

Serves 6 to 8 The infusion of lemongrass and other aromatics into this coconut sauce makes for an extra delicious vegetarian bowl. 1 can coconut milk 1 Tbsp vegetable oil 3 stalks lemongrass, trimmed, cut into ½-inch slices and bruised 4 slices galangal or ginger, bruised 2 Tbsp red or yellow curry paste (try Maesri brand from Chinatown) 2 cloves garlic, chopped fine ½ cup mild vegetable or chicken broth 5 to 6 cups fresh sliced market vegetables (bok choi, kale, baby carrots, snow peas, bell peppers, eggplant, kohlrabi, zucchini, green beans, okra, etc.) 3 Tbsp fish sauce 4 lime leaves, ripped 1 Tbsp palm sugar or light brown sugar ¼ to ⅓ cup chopped fresh Thai basil Optional: a squeeze of fresh lime juice Garnishes: Cilantro leaves, Thai basil leaves, fried shallots, fresh bean sprouts, roasted peanuts, and/or sliced fresh Thai chilies Open the can of coconut milk. It should have separated into a thick spoon-able coconut “cream” at the top of the can and a thinner, coconut water underneath. Scoop about 2 tablespoons of the thick cream into a small bowl and set aside. Heat a large saucepan over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil is hot, add the prepared lemongrass and galangal. Sauté, stirring constantly, for 30 seconds to a minute, until fragrant, then add the curry paste and prepared garlic, and sauté 30 seconds more. Now add the 2 tablespoons of thick coconut cream. Cook, stirring, until the oil separates from the coconut milk and most of the liquid has evaporated, for 30 to 60 seconds. The curry paste should smell fragrant, but not burnt. Add the broth and the remaining coconut milk and bring to a simmer. Simmer gently for 8 to 10 minutes until fragrant. Strain the coconut milk mixture through a fine sieve suspended over a bowl. Discard the solids and return the liquid to the saucepan. Stir in vegetables, fish sauce and sliced lime leaves. Bring mixture to a boil, stirring, then reduce the heat to low, cover and simmer 6 to 8 minutes, until vegetables are crisptender. Stir in sugar, basil and optional lime juice and remove from heat. Stir well to combine everything. Serve immediately, on top of steamed jasmine rice or cooked rice vermicelli noodles, with any or all of the garnishes.

SWEET COCONUT STICKY RICE WITH SEASONAL FRUIT

Serves 6 to 8 A favourite dessert — light, delicious and unusual. The warm coconut rice plays deliciously against the sweet-tart fresh fruit. 1½ cups Thai Sweet Rice 1 400 mL can good quality coconut milk (not “light”) 1¼ disks palm sugar, or ½ cup white or light brown sugar ½ tsp salt 4 cups of sliced seasonal fruit: try mangoes, strawberries, golden kiwi, nectarines, peaches, blueberries, grapes. Place the rice in a bowl and cover with cold water. Swish with your hands to rinse the extra starch off the rice. Drain well. Place the rinsed rice back in the bowl and cover with fresh cold water. Soak for at least 4 hours at room temperature or, refrigerated, overnight. If you are in a hurry, you can soak it in warm tap water for 2 hours. Drain rice. Line the bottom of a bamboo steamer or collapsible metal steamer with several layers of cheesecloth. Place the rice in the steamer, spreading it out to an even thickness.

Place the steamer in a wok or flat saucepan that has 2 inches of water in the bottom. The water should not be high enough to touch the rice. Place the pan on a burner and turn to high. Bring to a boil, cover and reduce heat to medium or medium-high to maintain a steady flow of steam. Steam the rice 35 to 45 minutes, adding water to the pan as needed to prevent it from drying out. The rice is cooked when it swells, turns clear and shiny, and is sticky enough to be squeezed into clumps. While the rice is steaming, open the can of coconut milk. Empty contents into a small saucepan. Add the salt and the palm sugar. Cook, stirring, over medium heat until sugar dissolves. Remove from heat and set aside. Once the rice is cooked, remove it from the steamer and dump it into a large bowl, peeling off the cheesecloth as you do so. Pour the coconut mixture over it and stir to combine. Cover the rice and set aside until liquid is absorbed, about 40 minutes. Spread the warm, sweetened rice on a serving platter and smooth the top. Let cool to room temperature. Cover the entire surface of the rice with prepared fruit. Serve immediately, making sure every person gets an equal portion of fruit and sweet rice. 57

“BOLUXING” on theBROADS CRUISING, FEASTING AND EXPLORING ENGLAND’S NORFOLK BROADS BY CHERIE THIESSEN

Potter Heigham Bridge in Norfolk.

It’s a reserve sheltering one quarter of the country’s rare wildlife and flora in 200 kilometres of semi saline lakes, rivers and shores. In the 12th century this was the most densely populated and intensely farmed area in the country. When a source of fuel was needed, eyes turned to its copious peat bogs. Two centuries later, rising ocean levels filled the immense holes left from the harvesting, and eventually the resulting channels became arteries of commerce and recreational boating. In our nine days of exploring the North Broads, and the rivers of Bure, Ant and Thurne, each of us gets to tick off our must-dos. For me, it happens on our first evening, moored on a lonely stretch with the 1000-year-old ruins of St. Benet’s Abbey alongside. After an al fresco happy hour of Wensleydale cheese and Shetland Island smoked salmon enjoyed with a bottle of Pouilly-Fumé, we go our separate ways. I sit with the cows in the fields and the ruins, with the verses of the Romantics playing in my head; Pat and Gerry, expert birders, grab their binoculars and head for a walk alongside the reeds and David researches the best British pubs on the Broads. The next day, we follow the River Ant to the 90-hectare How Hill National Nature Reserve, the tiny Toad Hole Museum, an old croft home illustrating the life of a marshman and his family in Victorian England, and the resplendent “Secret Garden.” We relish our walk through the bogs, forest and streams of the reserve, on the hunt for Marsh Harriers and Merlins.

PHOTO TOM MACKIE

O WE’RE CHECKING OUT THIS irresistible combination on England’s famed Norfolk Broads, where cruising and even sailing on the rivers and lakes that make up this low lying area of East Anglia are favoured pastimes. Our cruiser of choice is the 45-foot Amethyst Light from Herbert Woods, with three en-suite staterooms, bow thrusters — that send my partner David Dossor into paroxysms of delight — and a retractable canopy that delights the rest of us. It’s a spacious, well-equipped craft for two couples and our friends, Pat Crossley and Gerry McKeating, are accompanying us. After a thorough briefing and test run with Herbert Woods’ employee, Stuart Johnson, we’re off and soon discovering another more practical reason to have a retractable canopy. “What a picturesque old bridge!” Pat reaches for her camera to capture the arched stone bridge then hesitates, noting its narrow entrance and low clearance. “But, hmmmm, can we get under there?” The captain reacts calmly, saying, “Crew — retract canopy and lower windscreens.” Crew springs into action and soon we are smoothly slipping into the gap. Pat turns and gets her picture as we exit. It’s a modest distance today, passing three of the Broads’ iconic, 240 wind-driven drainage mills, once used to pump the encroaching water out of the fields. They line the rivers, adding their mystique and history to the bucolic landscape of Britain’s largest protected wetland.

boluxing: /’bal ksiNG/ - v. boating with luxury. (Writer definition). e

PHOTO JULIAN CLAXTON

Well why not? If we can go glamping, why not boluxing?

An iconic drainage mill on the broads.

Toward the trail’s end, a flare of fuchsia between the oak and beech trees snags our attention. We’re soon lured by the May blaze of the Secret Garden, established by the original owner of How Hill house in 1904, a series of interconnected ponds feeding a riot of azaleas, rhodos, irises and exotic plants. We have this expansive flowering wonderland to ourselves and would love to linger but the thought of morning tea at the Manse seduces us and we succumb. In fact, we soon realize there will be a lot of succumbing to temptation. That day’s anchorage at Neatishead, for example, we turn our backs on the burner and head into the idyllic village for a sumptuous repast in the White Horse Pub’s dining room. (Oh darn, no cooking.) At Stalham’s lively Museum of the Broads the next day, we stand intrigued by an innovative ancient water bicycle before boarding the Falcon, a Victorian steam launch built in 1895 that takes us on a 50-minute tour to Barton Broad. The skipper’s overnight choice that night is a village green alongside a pub that provides water, electricity and brews on tap. Ticked off the list.

Then there’s The Galley in the picture postcard village of Horning, the perfect place for the High Tea, of which both Pat and I dreamed. Tick. And the magical tour from Wroxham aboard the 15-foot narrow gauge Bure Valley railway. It culminates in the old market town of Aylsham. In an area rife with historic, quintessential villages, Aylsham trumps, and our lunch stop at its Black Boys Hotel is a royal flush. Heading later to South Walsham, a pair of iridescent blue kingfishers streak past Amethyst Light. Tick. Our day in Great Yarmouth too, when we visit the Winter Gardens on the beach where once large bands played in the resplendent glass edifice, but now only shadows dance in the abandoned landmark. David had wanted to come here to see where his father, a bandleader, once frequently played in the glory days. Tick. Then, mellow and musing, we distract ourselves with the wonderful Time and Tide Museum, which brings to life the years when Great Yarmouth was the herring capital of the world. The building, an authentic old herring curing works, still retains its smoky aroma.

IN AN AREA RIFE WITH HISTORIC, QUINTESSENTIAL VILLAGES, AYLSHAM TRUMPS, AND OUR LUNCH STOP AT ITS BLACK BOYS HOTEL IS A ROYAL FLUSH.

How Hill twilight panorama.

We wind up at a street fair that evening with lights blazing, vendors calling and food aromas wafting. Then back to our floating hotel, where once again there are new wines and ales to try. “This is almost our last night,” Pat says. “We forgot to cook any dinners.” Tick. ◆

◆

• The Norfolk Broads are divided into north and south. We only cruised the North Broads. Visitors may choose either route or can do them both if willing to stay longer or cruise faster. • Two low and narrow bridges in the North Broads require a pilot: Wroxham Bridge and the medieval bridge at Potter Heigham near the base (circa 1385). Pilot fees are included with Herbert Woods. • If spending time in London before or after your Norfolk Cruise, a great place to stay is the Premier Inns. Ours, in fashionable Kensington, was close to the underground and quiet, with excellent staff and a great breakfast buffet. There are also Premier Inns at Gatwick and Heathrow airports. We found the snazzy new Gatwick venue to be quiet and convenient (premierinn.com). • How to go: Air Transat offers good flight times and fares from Vancouver to Gatwick. Consider upgrading to premium class but book it early. It gives you a larger baggage allowance, enhanced service, more comfortable seats and more precious space (airtransat.com). • For rail travel to London and the Broads. Take the train from London’s Liverpool Street station to Acle and it’s a 15-minute taxi ride from there to Potter Heigham. (acprail.com) We recommend reserving your taxi with All Abroad, a private

hire service (allabroadprivatehire.co.uk). Trains regularly leave Norwich for London. Depending on where else you want to travel in Britain, the British Rail Flexi Passes, which are based on the number of trips you want to take, are convenient and economical especially if going First Class. • For info on the Broads (norfolkbroads.com). You can also download the app for iPhone or iPad. • Where to go: There are many companies in the Broads but Herbert Woods is well located for exploring the North Broads, and we figured a company that had been in business for 90 years knew what it was doing. They did. It also offered the best selection of boats — 130 of them, including a new line, the luxury Elite boats, with upper sundecks, lots of space and no detail overlooked (herbertwoods.co.uk). • When to go: July and August are the busiest months and boaters going then should reserve moorings in advance, get in to berths early and expect to sometimes tie alongside other boats. June and especially late September are good alternatives, still with good weather and less crowded. • Good to know: There are no locks on either the North or South Broads. The waters become more tidal the closer one gets to Great Yarmouth and depths under the bridges are indicated. Take this into consideration as well when tying mooring lines. • At the head of navigation in the North Broads, Coltishall, the rivers may end but the valley opens up. It’s a perfect place to cycle. Bicycles can be rented at Wroxham and a ‘must do’ is that Bure Valley steam train (bvrw.co.uk). At Aylsham be sure to have lunch in the historic Black Boys Hotel’s elegant dining room. (The Admiral Lord Nelson once danced here in 1792 when the building was already over 300 years old!)

PHOTO BROADS AUTHORITY

PHOTO J. GILMORE

Canoing at Coltishall.

HEALTH FEATURE

TURNING OVER A NEW LEAF LETTUCE IS GOOD FOR YOUR HEALTH BY PAMELA DURKIN PHOTOS BY DON DENTON

“BITTER GREENS EATEN AT THE START OF A MEAL HELP STIMULATE THE GASTRIC JUICES OUR STOMACH NEEDS TO BREAK DOWN FOODS — THEY ARE AN ABSOLUTE BOON TO DIGESTION.”

work & play! , y a st to e c la p r u o Y

FTER A LONG WINTER REPLETE WITH HEAVY COMFORT FOOD, our palates yearn

for salads during the summer months. Lettuce, once synonymous with salad, seems to have lost its status as “king of the salad bowl” to the more trendy kale, due to widespread belief that kale is nutritionally superior. That belief is misguided. The truth is, several varieties of lettuce deliver an even greater nutritional wallop than kale. So why not turn over a new leaf and try one of the following bonafide superfood lettuces — your body and taste buds will thank you.

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ROMAINE LETTUCE

Well-known as the key ingredient of a Caesar salad, this variety of lettuce is distinguished by an elongated head and long, green leaves that boast a crisp texture and refreshing taste. It also delivers an impressive 62.5 mg of bone and heart friendly Vitamin K per cup. In addition, romaine plays host to healthy doses of vitamins A and C, folate, manganese, chromium, potassium and fibre. Interestingly, romaine is one of the plant world’s richest sources of folate, a water-soluble B vitamin that is critical for preventing birth defects, infertility, depression and more. If that doesn’t impress you, consider this: when researchers at William Patterson University in New Jersey analyzed 47 types of produce for 17 vital nutrients, and then ranked them based on their “nutrition density scores,” romaine bested the much ballyhooed kale by several points. That doesn’t surprise Cordelia McFadyen, a holistic nutritionist with Synergy Health Centre. “I am a big fan of romaine,” she enthuses, “It is teeming with Vitamin K, a vitamin so many people don’t get enough of, and unlike kale, it is easily digestible and has almost universal appeal — it’s just so palatable!” Strong in texture and flavour, romaine pairs beautifully with bold ingredients such as anchovies, blue cheese, garlic and lemon.

Culinary Event of the Okanagan Summer Sunday, August 13/17 Caldwell Heritage Farm, Kelowna Enjoy over 50 of the best local delicacies and craft beverages in the Okanagan Valley www.feastofﬁelds.com 63

THE SWEET, MILD FLAVOUR OF THESE PRETTY GREENS IS ENHANCED WHEN THEY ARE TOSSED WITH GRILLED VEGETABLES, NUTS AND SEEDS, ROBUST CHEESES, FRESH TOMATOES AND CREAMY DRESSINGS.

RED OR GREEN LEAF LETTUCE

Green and red leaf lettuces have large, wavy leaves with scalloped edges that give them an undeniable aesthetic appeal. But these relatively common greens have a lot more going for them than good looks — they contain more disease-fighting antioxidants than any other variety of “true” lettuce. These mild-flavoured lettuces ranked even higher than romaine on WPU’s list of nutrient-dense greens. While both colours of leaf lettuce contain the cancer fighting carotenoids beta-carotene and lutein, red leaf lettuce also plays host to anthocyanin, a group of plant flavonoids that are veritable superheroes when it comes to promoting health. Current research suggests anthocyanin can help fight heart disease and cancer, protect vision and ward off Alzheimer’s disease. And, just like romaine lettuce, leaf lettuce houses significant amounts of Vitamins A, C and K, folate, and manganese. In fact, leaf lettuce’s bone friendly Vitamin K content is so impressive, a report from the Nurse’s Health Study suggests that women who eat a serving of leaf lettuce every day could cut the 64

risk of hip fracture by 30 per cent, compared to those eating the green only once per week. It seems the lettuce ranks high with the general public too. “Leaf lettuce is our best seller,” says grower Brian Hughes, “especially the baby red leaf lettuce we grow. People are attracted by its gorgeous colour — it’s so vivid and looks as lovely as it tastes.” The sweet, mild flavour of these pretty greens is enhanced when they are tossed with grilled vegetables, nuts and seeds, robust cheeses, fresh tomatoes and creamy dressings.

LAMB’S LETTUCE (AKA MÂCHE LETTUCE)

This plant’s quaint moniker stems from its deep green leaves, which resemble the size and shape of a lamb’s tongue. The slender leaves are clustered in loose heads and have a distinctive velvety feel. Relished for years by French cooks, the gourmet green has slowly been gaining popularity on these shores, thanks to its nutty, juicy flavour and its nutritional might. Unfortunately, it is not yet widely available on a commercial level.

“We grow it occasionally,” says Hughes. “But curiously it’s a hard plant to grow on a commercial level — it’s very delicate and grows close to the ground. But it is a breeze to grow in a kitchen garden — it can be grown any time of year and self sows. It truly is remarkably tasty.” It is also remarkably health enhancing. The delicate lettuce contains more iron than spinach, hefty doses of Vitamins A and C, folate, niacin, beta-carotene and essential fatty acids. Due to its perishable nature, and limited commercial availability, it tends to be somewhat pricey when it does land in the produce aisle. However, if you don’t mind the added expense, lamb’s lettuce can turn an ordinary salad into something special. Marry it with roasted vegetables, bold cheeses and candied nuts and you’ll impress any salad aficionado.

source of folate, B-complex vitamins, fibre and inulin. What’s inulin you may wonder? Inulin is a type of “prebiotic” that helps feed the good gut bacteria (probiotics) our bodies need to keep our immune and digestive systems working well. Recent medical research suggests frisee’s high fibre and inulin content can help reduce blood glucose levels and LDL (bad) cholesterol, in Diabetes patients and the obese. Here’s more good news regarding frisee. Though the salad green is slightly bitter, it is far less so than other varieties of endive; in fact, it imparts a pronounced nutty flavour that is prized by gourmands around the globe. And that slight bitterness comes with some real health benefits. Nutritional analysis reveals that bitter greens contain a wealth of antioxidant-rich polyphenols and frisee is no exception. A single cup of the salad green provides 235mg of these beneficial plant compounds. According to Cordelia McFadyen, that slight bitterness has an additional bonus. “Bitter greens eaten at the start of a meal help stimulate the gastric juices our stomach needs to break down foods — they are an absolute boon to digestion,” she says.

CURRENT RESEARCH SUGGESTS ANTHOCYANIN CAN HELP FIGHT HEART DISEASE AND CANCER, PROTECT VISION AND WARD OFF ALZHEIMER’S DISEASE.

FRISEE (AKA CURLY ENDIVE)

Don’t let frisee’s pretty pastel colour and slender curly leaves fool you — this fern-like green is no “lightweight” when it comes to providing nutritional value. Like its leafy brethren, frisee is chock-full of Vitamins A and K. Additionally, it’s an excellent

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FRONT ROW BY BRENDA GIESBRECHT

A ROUNDUP OF ARTSY AND DELICIOUS HAPPENINGS, TAKING PLACE SOON IN THE OKANAGAN. ENJOY A COLLECTION OF FEASTS FOR THE EARS AND TASTE BUDS, PLUS SOME SIGHTS TO BEHOLD. ENJOY!

PHOTO COURTESY MACKIE LAKE HOUSE

The Dharma Dolls perform at the Music at the Mackie concert series, August 25.

SUMMER CONCERTS BY THE LAKE

DAVE SOROKA IN CONCERT

MACKIE LAKE HOUSE, COLDSTREAM JULY 21 & AUGUST 25

HEADBONES GALLERY, VERNON AUGUST 2

HEN A GRAND OLD LADY WHO’S 117 YEARS OLD invites you to a concert on her front lawn, overlooking Kalamalka Lake, what do you say? Why, yes, of course. The Music at Mackie summer concert series at historic Mackie Lake House in Coldstream is a feast for the ears and the eyes. “We invite you to kick back and enjoy the sounds of summer at our beautiful lake house,” said manager Christine Kashuba. “The house is nestled on the shores of Kalamalka Lake, offering spacious grounds and a spectacular view.” On July 21, kick it up with Cod Gone Wild. This Celticinspired band blends classical, folk, rock and jazz into a dynamic sound that instantly resonates with audiences. And on August 25, enjoy the outrageous magic of the Dharma Dolls. There’s no trio quite like these ladies: jazz chanteuse Judy Rose, opera diva Melina Moore and eclectic singer-songwriter Tanya Lipscomb. As diverse as their styles are, they blend them into the sweetest of sounds. “You can purchase tickets for the concert and a picnic dinner, or get tickets just for the concert and bring your own blanket and picnic,” said Kashuba. “It makes for a perfect summer night!”

Dave Soroka is a guitar-playing, song-writing tour de force. Described by artist James Moore as a “rock ‘n’ roll poet, modern muse, beat poet of the 21st century,” and by spoken word artist Dennis Thome as “the secret teller of Canadian life in song,” Soroka is bringing his unique blend of blues, folk and country to the Headbones Gallery north of Vernon for a house concert. “I’ve written over a thousand songs,” said Soroka, “and I’ve recorded probably 50 albums’ worth of material, ranging from kitchen and basement recordings on old cassette machines right up to full studio productions.” But as friend Ross Douglas has said, “... he’s not only prolific. He’s a writer and performer of heart, humour and observation who is the very essence of a troubadour.” A lifetime of experience goes into Soroka’s music: work as a railway section man, as a boom boat driver and a forest firefighter, mostly self-employed “doing whatever it takes.” And his goal is very simple: “I just want the listener to feel some of what I feel.” Headbones Gallery provides an intimate space with lovely acoustics, making this a special kind of house concert. Space is limited — reserve your tickets by calling the gallery at 250-542-8987.

THE BALLAD OF WEEDY PEETSTRAW CARAVAN FARM THEATRE, ARMSTRONG JULY 25 TO AUGUST 27 This summer, Caravan brings back one of its greatest hits, a bluegrass opera by well-known BC playwright Peter Anderson and composer John Millard. Featuring a smoking hot musical score and a riotous script (of biblical proportions), The Ballad of Weedy Peetstraw is a musical comedy about the crossroads in life, the choices we make and the people we love. It’s both great comedy and profound, moving drama. “We first produced this play in 1999,” said artistic director Estelle Shook. “Many people have told us that this is their favourite of all our plays, and that says a lot.” Shook observes that “you will laugh and cry in the same evening” and goes on to say, “The complex sophistication of both the subject matter and the compositions is incredible. The story is universal, and our musicians and performers have the technical virtuosity to captivate their audience.” Caravan Farm Theatre is a full event. Arrive early with your blankets and picnic fare for a pre-show tailgate party. Partake of the local Okanagan food, beer and wines that are available on site. Help Caravan celebrate 39 years of excellence on the farm and see why it’s beloved by so many.

VINEYARD CONCERTS AT EX NIHILO EX NIHILO WINERY, LAKE COUNTRY SIX CONCERTS DURING JULY AND AUGUST

PHOTO TIM MATHESON

Caravan Farm Theatre musicians.

The motto at Ex Nihilo is that you enter as strangers and leave as friends. And one sure-fire way to make new friends is sharing the joy of good food and music. The Lake Country winery is hosting several musical events that include well-known Canadian musicians in an intimate performance environment along with exquisite meals prepared by executive chef Jeff Kreklau. Andrew Allen, an award-winning singer-songwriter from Vernon, will be at Ex Nihilo on July 7 and 8. Canadian music legend Barney Bentall will perform solo on July 15. Unfortunately, his concert with Jim Cuddy (of Blue Rodeo fame) on July 16 is already sold out — so let that be a lesson! These events will sell out fast. August brings the magic of blues master Jim Byrnes to the vineyard on August 18 and 19. “Our guests are treated to an up-close and personal performance nestled in the vines, and as the sun goes down, the vineyard is alive with energy and music,” said events manager Nancy Dunsmore. “Flower gardens and vineyards surround you with fragrant aromas, while beautiful vistas of the lake and mountains delight the eye.” An epicurean adventure and soul-stirring music. Sounds like the perfect Okanagan summer evening.

LA BOHEME AND OUTDOOR CONCERTS OPERA KELOWNA, KELOWNA AUGUST 18-19 Immerse yourself in the luscious splendour of Puccini’s bohemian Paris of the 1840s with Opera Kelowna’s main stage production — La bohème. La bohème tells the story of a group of impoverished young artists struggling to survive while remaining true to their ideals. On the surface, it is a love story between a poet and a seamstress, supported by their friends. Deeper down, it reflects on the plight of artists in a city that reputes to celebrate them, something that is still relevant today. It’s the timelessness of this story and the authenticity of Puccini’s music that help keep La bohème fresh, and one of the most performed operas in the world. Opera Kelowna is also presenting its Summer Concert Series: free outdoor concerts in the Kelowna region. Opera Under the Stars at UBCO takes place August 2 and features its professional singers. Opera in the Park will be held August 3 at Guisachan Park, August 4 at the West Kelowa Amphitheatre and August 6 at Peachland Heritage Park. These concerts include emerging artists and duets. Bring blankets and chairs. Make it a picnic event for family and friends. Share the joy that is music.

PUCCINI'S

AUGUST 18 & AUGUST 19, 2017 7:30PM | KELOWNA COMMUNITY THEATRE

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MILE HIGH WINE & MUSIC SILVERSTAR MOUNTAIN RESORT, SILVER STAR AUGUST 12 So what does wine taste like at 5,280 feet above sea level? SilverStar Mountain Resort is giving you the opportunity to find out with its Mile High Wine & Music Festival, part of the Okanagan Wine Festival series. Billed as Canada’s highest outdoor wine tasting, the event features 30 BC wineries along with wine pairings and live music to kick up the afternoon. The main event runs Saturday afternoon, but there are many other activities taking place over the weekend. There will be Wine Masters dinners, wine and food seminars and a cooking demonstration. Those spending the weekend can also take in self-guided alpine flower hikes up on Silver Star Mountain. “The outdoors, the big Okanagan sky and an amazing setting at SilverStar all lend themselves to an incredible venue for this event,” said general manager Blair Baldwin. The event runs rain or shine, and as the Saturday tasting is held outdoors, visitors are recommended to dress appropriately and wear comfortable shoes (high heels are not recommended for walking on the grass). Hospitality Director Jesse Crockett sums it up best: “This will be a wine and food weekend to remember.”

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“IT WAS ORIGINALLY A RUN-DOWN FIELD AND NOW IT IS A FULLY FUNCTIONING ORGANICS FARM WITH EVERYTHING FROM FIGS TO TOMATOES.”

SECRETS AND LIVES

A MAN of MANY TALENTS

DAVID PRYSTAY RELISHES LIFE AS RESORT OWNER, FARMER AND ENVIRONMENTALIST BY DARCY NYBO PHOTOS BY LIA CROWE

“I ACTUALLY FEEL QUITE GUILTY NOW WHEN I DRIVE MY GAS GUZZLER. THE TESLA IS SO QUIET AND IT’S VERY GREEN.”

OU COULD SAY THE HOTEL BUSINESS in in David Prystay’s blood. Back in the 1930s, his grandmother ran hotels and rooming houses in Prince Rupert, Terrace, Chilliwack, Smithers and Vancouver. Then, in 1966, his father bought an apartment block. The venture was a success and in 1970 he bought the North Vancouver Travelodge. Later in the ‘70s he bought into the Biltmore, the Sands Best Western on Davie and the Vernon Lodge. While David literally grew up in the hotel business, he, like most youth, needed to break away and become his own person. He had several jobs that included being an engineer at the Stanley Park Miniature Railway, a Zamboni driver and a zookeeper. Then he chose another direction, went back to school, and became a Vancouver City Police officer. “I was a cop for three and a half years and then we put in an offer to buy a hotel in Texas,” said David. “The deal fell through so I went to work at the Sands hotel in Vancouver until 1989, when I moved to Vernon.” In 1993, he moved to Penticton to take over the Penticton Lakeside Resort and has been here ever since. It was a busy time from 1998 to 2005. David oversaw the installation of a casino, expanded the ballroom and the Barking Parrot Bar and added the Hooded Merganser Restaurant and the marina. Today, construction is almost complete on a new building that will have 50 rooms and 20 suites, and the casino is being converted to a convention centre. “Our new building is constructed from BC wood and produced right here in the Okanagan,” he said with pride. At first glance, David may appear to be all business. But spend any amount of time with him and you’ll see a father, a husband, an environmentalist and a true people person with a great sense of humour. David’s wife, Lynne Leydier, helps create balance in his life. “She’s a music instructor and theatre director. I believe she’s one of the best in Canada. Her students win local, provincial and national awards.” Lynne’s students put on a show every year at the Lakeside. “We convert the ballroom into a 310-seat theatre with risers. There’s a full stage and an orchestra pit. We just did two Broadway musicals.” Eight years ago, Lynne bought him a Vespa motor scooter and he loved it. “I’ve upgraded twice. It’s awesome. It has lots of power and looks cool. I was inspired when we were in Italy. You’d see women drinking coffee and smoking cigarettes and wearing short skirts driving around on them,” he pauses and smiles. “I don’t smoke anymore, and I don’t wear skirts and it’s against the law to drink coffee when you drive. So, I’m really nothing like them.” David also has an 18-speed bike he rides to work in good weather, and has recently purchased a Tesla. “I actually feel quite guilty now when I drive my gas guzzler. The Tesla is so quiet and it’s very green.”

Speaking of green, David is quick to point out that the Penticton Lakeside Resort was a leader among hotels in being retrofitted for geothermal heating. David also has a 10-acre farm. “It started out as a personal project,” he said. “Now it can supply about 1,000 pounds of fresh produce a week to the Hooded Merganser,” he said. “It was originally a run-down field and now it is a fully functioning organics farm with everything from figs to tomatoes. We started out with a small area and expanded it from there. Every year we’ve added new things.” David identifies “people” as the best part about working in the hotel business. “I just love the people. We have the best staff anywhere in the Okanagan,” he said with obvious pride. “We have 15 to 20 staff that have been here for 30 years or more.” And then there are the guests at the hotel. “Our guests are great — I love meeting people from around the world. In 1993, I started doing a free barbecue every Friday from September to April for the regulars. We did it even when it was freezing outside. I did all the cooking until about seven or eight years ago.” Asked about a memorable experience at the Lakeside Resort, he didn’t take long to answer. “One year there was a Bob Munro golf tournament here. I was working 24 hours a day back then. One Friday evening, security came and told me they had to kick a man off the roof of the Barking Parrot. Next day I come into work and my front office manager told me that he was back on the roof again. Security yelled at him and he jumped over the balcony and into a guest’s room. He proceeded to take his clothes off and snuck into bed with a woman he did not know. I guess she didn’t notice and thought it was her husband. When the husband came back to the hotel room he started yelling. This fellow grabbed his clothes, ran out of the room, ran out onto the balcony and disappeared.” David shakes his head at the memory. “The next day I was told what happened and that the couple were waiting to see me. I didn’t know what to do. What could I say to make this better? I felt sick to my stomach. When I walked into the room, 30 golfers yelled surprise! I swear it was the most stressful event that never happened to me.” In keeping with the family aspect of the business, David’s daughter, Elizabeth Cucnik, is currently being mentored to take over, so he can retire in a few years. “Just three years, five months, 14 days and 10 hours to go,” he jokes. As for retirement, that takes on a whole new meaning for David. “I want to do more developments in the downtown area. We’ll take older buildings and redesign them for the millennials so they can live and work downtown. They’ll be one-bedroom suites, maybe with a den so they can have friends over. Then when they grow families, they can move somewhere else.” Until that time, you’ll find him chatting with guests, cheering on his staff and coming up with grand new ideas for the Lakeside. 73

OUTTAKE

Photographer Darren Hullâ&#x20AC;&#x2122;s idea for the 12 Hidden Gems photo shoot was simple: get Ikon Adventures to fly our crew to a hilltop location, shoot the photos and fly back. The actual experience was more like being in Tom Cruise movie â&#x20AC;&#x201D; an adrenaline-packed, bucket-list kind of a day. We hovered (doors off ) way above the lake, flew along the shoreline and saw some incredible views, all the while our hearts pounded, the tunes cranked in our headsets.

Photographer Darren Hull exits the helicopter like a pro. Photo by Lia Crowe

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