Boulevard Okanagan, May/June 2020 by Boulevard Magazine

MAY / JUNE 2020

OKANAGAN LIFE AT ITS FINEST

THE INFLUENCERS Okanaganâ&#x20AC;&#x2122;s business heroes

SACRED SUPPER The importance of how you eat

TRUST & SPLENDOUR The house that video calls built

HOME, BUT NOT ALONE Opportunities for connection, compassion

Out of time comes resilience,

are Trade Marks used under license from De Beers Group.

And out of darkness comes beauty.

and ®

European Goldsmith Fine Jewellery and Forevermark thank those in our communities working tirelessly during these difficult times.

™

and

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are Trade Marks used under license from De Beers Group.

Out of pressure comes strength,

CONTENTS 62

On the Cover

39 FEATURES

DEPARTMENTS

20 OF TRUST AND

CONTRIBUTORS

EDITOR’S LETTER

Down the rabbit hole

By Susan Lundy

LIFE. STYLE. ETC.

Afton Therrien

By Lia Crowe

DESIGN NOTES

Farmhouse elegance

By Hannah Berger

SPLENDOUR

Photo by Liz Tremblay

Kim Larson, Director of All Elements Design. Manage. Build.

The house that video calls built

By Valaura Jones

30 LIFE IN COLOUR

THE INFLUENCERS

Vibrant colour, rich colour and colour on colour

By Jessica Clark

34 HOME, BUT

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NOT ALONE

New opportunities for connection, compassion

By Jane Zatylny

GOOD TASTE

Matthew Fortuna: 50th Parallel Estate Winery

By Susan Lundy

IN STUDIO

Man in motion: Darren Hull

By Angela Cowan

26 BUSINESS CLASS

Skin deep: Dr. Carmel Anderson

By Toby Tannas

62 FOOD AND FEAST

BEHIND THE STORY

Sacred supper

By Carolyn Carson

By Ellie Shortt

72 TRAVEL

Dresden is a delight

By Toby Tannas

SPECIAL SECTIONS

39 THE INFLUENCERS

76 SECRETS AND LIVES

Eva Aylward

By Angela Cowan

70 NARRATIVE

Lights. Action. Glamour?

By Angela Cowan

By Liz Tremblay and Sean McIntyre

67 EAT IN

Celebrating great taste— all set for at-home dining.

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contributors “When I was first offered the chance to write the Narrative piece for Boulevard, it took me a full day to come up with an idea.

ANGELA COWAN

My life for the last year has centred almost exclusively around my new babe and keeping my toddler occupied! But when I realized I could use it to revisit my trip to the set of Murdoch Mysteries, I had no trouble writing the draft. It was such a fun assignment!” Angela Cowan is a freelance writer and editor who contributes regularly to Boulevard magazine. Find her on Twitter @angela_m_cowan.

WRITER LIGHTS. ACTION. GLAMOUR?

“When I sat down with editors Susan Lundy and Lia Crowe at our initial brainstorming meeting, my mind was bursting with ideas.

WRITER SACRED SUPPER

PAGE 62

However, at the heart of all these discussions, and the foundation of my food philosophies, is a respectful recognition of my roots. The subject for the article felt like a purposeful introduction — a window into corners of my life, how I pay homage to my heritage and interweave these values and practices throughout my week. I found writing this piece to be a meaningful exercise in mindful reflection. I hope it stirs some similarly sentimental or introspective observations in your minds and hearts as well.” Ellie is a certified nutritional therapy practitioner, restaurateur, cooking class instructor, and new contributor to Boulevard.

“When I was asked to write about my honeymoon in Germany I was initially hesitant. When I realized

TOBY TANNAS WRITER HISTORY. CULTURE. CUISINE.

MAY/J U NE 2 02 0

I’d be writing about Kempinski Hotels, however, it was the easiest ‘yes’ I ever said. (Well, let’s say the second easiest, in case my new husband is reading this.) When we walked into the palatial Adlon Kempinski Hotel, I knew we were in for something very special. The Kempinski Taschenbergpalais was just as impressive and the staff just as attentive. Each hotel is unique in its own right and a perfect match to its surroundings.” Toby is a regular contributor to Boulevard Okanagan. You can also catch Toby weekday mornings on Kelowna’s New 103.1 Beach Radio.

PAGE 72

BLACK PRESS MEDIA Penny Sakamoto GROUP PUBLISHER

BOULEVARD Mario Gedicke GROUP PUBLISHER 250.891.5627

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MANAGING EDITOR Susan Lundy

ASSOCIATE EDITOR Lia Crowe

PAGE 78

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O K A N A G A N L I F E AT I T S F I N E S T

CREATIVE DIRECTOR Lily Chan

DESIGN Lorianne Koch Michelle Gjerde Tammy Robinson Kelsey Boorman

ADVERTISING Mario Gedicke Vicki Clark

CONTRIBUTING Hannah Berger WRITERS Jessica Clark Angela Cowan Lia Crowe Valaura Jones Sean McIntyre Ellie Shortt Toby Tanna Jane Zatylny CONTRIBUTING Lia Crowe PHOTOGRAPHERS Don Denton Carolyn Carson Darren Hull Liz Tremblay ILLUSTRATION Sierra Lundy CIRCULATION & Kate Sarac DISTRIBUTION 250.763.7575

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PHOTO BY LIA CROWE

down the rabbit hole

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“Going down the rabbit hole” could be a metaphor for our lives right now: “To enter into a situation or begin a process or journey that is particularly strange, problematic, difficult, complex, or chaotic, especially one that becomes increasingly so as it develops or unfolds.” You don’t necessary realize you’re heading down a rabbit hole until you’re there. Suddenly, it’s a whole new word, and it’s almost impossible to go back. Not that going down rabbit holes wasn’t part of our collective pre-COVID life. For example, you might google, “why do I have neck pain?” and half an hour later you’re reading all about spondylosis and herniated cervical discs, even though the first answer was likely the correct answer: “Working at a desk too long without changing position.” The Spotify rabbit hole is a fun one too—when a random song springs you back to your youth and suddenly you’re dancing around the room playing forgotten Trooper songs, accompanied by bad singing, the latter of which is directly related to the size of your wine glass…. But in COVID times, the situation seems more pronounced, partially because suddenly we have more time. And so it goes that my at-home revelry in the last several weeks seems fraught with journeys that become more bizarre at each turn. While cutting your own bangs and/or hair may not entirely fit the definition of a rabbit hole…It certainly leads to a problematic or chaotic conclusion. Once you start, it is a long and winding road to your final, often bizarre destination. I’ve always been a news junkie, but—at least for the first month or so—the COVID-19 crisis sent me down dozens of hyperlink rabbit holes. My appetite for news became insatiable. I found it overwhelming and beyond distracting. It was tough to focus on anything else. There was also the bleach rabbit hole, precipitated by a bleach-soaked cloth left on a kitchen counter—“look how clean it looks!”—and resulting in the bleaching of every surface in the kitchen, including the linoleum floor and my favourite black T-shirt. But some rabbit holes lead to unexpected destinations. We have become epic walkers, trading in our junk-food-eating, beer-drinking, sports-watching evenings for daily walks that last anywhere from one to three hours. We’ve discovered new trails by setting out on less clearly marked paths, unsure of where we’re going but ultimately finding spectacular new spots. And because of these walks, for the first time it seems, we’ve had a front-row seat to an intimate unfolding of spring. We’ve watched the glory of the landscape transforming, bursting, blooming and presenting itself as a living tapestry in lush, vivid colour. It has struck me at certain times—like when I finish my day’s work hours earlier than in the “olden days” or when I dig about in my first-ever rock garden—that there will come a time when we look back upon these months and, despite the many hardships for some, recognize there were “good times.” We may just realize that this rabbit hole set us on a journey that has forced us to pivot from a “strange, problematic, difficult” time to one of self-discovery, gratitude and even moments of joy.

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*This is not an offering for sale. Prospective purchasers are entitled to receive the Developer’s Disclosure Statement and all amendments thereto prior to making an offer or purchase. Disclosure Statement and amendments may be obtained from Macdonald Communities Limited by emailing info@ lakestoneliving.com. The Developer reserves the right to make changes without notice. Prices quoted are for new purchases only exclusive of GST, subject to availability at time of visit and/or to change without prior notice. Exclusively Marketed by The Property Source Group RE/MAX Kelowna. E.&O.E.

life.style.etc. AFTON THERRIEN ADMINISTRATIVE ASSISTANT AT CANDEL CUSTOM HOMES LTD.

“I don’t follow trends; we set trends here.” WORDS LIA CROWE PHOTOGRAPHY LIZ TREMBLAY

Born and raised in Prince George, BC, Afton moved to Kelowna in 2008. Shortly afterwards, she met her now-husband Randy, the owner of Candel Custom Homes, and the couple began building a life together and sharing a passion for beautiful homes. “We built our first home together in late 2009, and began growing our family not long after. Every year or two, we were building and designing personal homes for ourselves. We moved eight times in eight years. I became well acquainted with the industry and the standards, and knew exactly what would make the most sense in each home for practicality and functionality, and what would eventually work best for our family when the time came to build a house we could call a ‘forever’ home.” With that experience behind her, Afton began to work for her husband’s company, eventually taking over the administration for Candel Custom Homes. Asked about her passion for her work, she says: “Truthfully, it is my husband who gets me the most fired up. That comes when I listen to his ideas as they get bounced off me and when I hear him get excited about a new potential project or business opportunity.” And what quality does she possess that has led to success in her work? “I genuinely like to know about people when I meet them: who they are, where they’re from, how they’re doing. I enjoy listening and having a conversation.” Outside of work, Afton’s passions lie in health and fitness, with a goal to run a half marathon in under two hours, as well as watching sports on TV. “If I am not listening to music, I am watching sports.” When it comes to good style for Afton, it’s all about business casual. “Whatever I am wearing, I need to be comfortable. I love neutral tones but won’t shy away from a bold leopard-print jacket. While casual most days, I love any opportunity to get glammed up!” 10

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Asked what has surprised her the most during this COVID19-prompted time of isolation, she says, “My ability to stay calm, adapt to our new normal and take each day as it is, one day at a time. As a naturally anxious person, I was surprised that once I had gotten through the first couple weeks of initial shock, I was able to remain abnormally calm.” She adds: “One thing that has been torture to live without during the COVID-19 pandemic is not watching my children’s extracurricular activities. This was my daughter’s first year as a competitive dancer and my son was set to continue onto spring hockey and lacrosse. I miss the studio and even the cold rinks a lot. However, I feel content in knowing we have made the best of this situation, for now.”

STYLE INSPIRATIONS & LIFE Style Icon: Jennifer Aniston. Favourite fashion designer or brand: Aritzia. Favourite musician: Oh, that is so hard! '80s rock bands like AC/DC and U2 will forever be some of my favourites; I love rock classics. Era of time that inspires your style: The 1970s, mainly because of the hairstyles. I am inspired by whatever is currently trending. Film or TV show that inspires your style or that you just love the style of: Definitely Suits. The women on that show had the best all around wardrobes! Favourite cocktail or wine: Either a Spicy Grapefruit Margarita or a glass of Summerhill Ehrenfelser. Album on current rotation: No specific album, I’ve got a playlist going of upbeat, new songs. Favourite flower: White tulips. Favourite city to visit: Tofino. Favourite app: Instagram. Favourite place in the whole world: Hawaii. One thing that consistently lifts your spirits during these hard times: Listening to Dr. Bonnie Henry’s daily briefings while enjoying a glass of wine at the end of each day.

FASHION & BEAUTY Uniform: Blazer or cardigan, bodysuit, dress pant or skinny denim paired with flats or sneakers if going casual. All time favourite piece: My first denim jacket. I still have it, it's so soft and broken in. Favourite pair of shoes: Shoreline Converse. Favourite day-bag: The Louis Vuitton Propriano. It has the ability to look like two different bags. I love it! Favourite work tool: Not so much a tool, but I always keep my Saje diffuser diffusing while I am sitting at my desk. Specifically the blend called Spa Spirit. Favourite jewellery piece: My engagement ring. It was uniquely custom designed without my knowledge and I wouldn’t change a single thing! I have never seen another ring like it. Fashion obsession: White denim jeans. Accessory you spend the most money on: Sunglasses. Necessary indulgence for either fashion or beauty: Medical-grade skincare and professional hair products. Moisturizer: Daily Power Defense by Zo. Scent: Armani Code by Giorgio Armani. Must-have hair product: Oribe Dry Thick Spray. Beauty secret: I have a couple! Eye Envy for eyelash growth, and TruMarine Collagen powder for hair/skin/ nails/joint health.

READING MATERIAL What do you read online for style?: While looking online for style, I tend to head over to social media and search the hashtags of specific items I am looking to pair together and see how influencers have styled them. Fave print magazine: Style At Home. Fave style blog: Jillian Harris, because of the diversity of her blog topics. I love her style tips but also her recipes and house decor/design ideas. Coffee table book/photography book: Glamorous Retreats by Jan Showers. Last great read: All The Way: My Life on Ice by Jordin Tootoo and Stephen Brunt. Book currently reading: Do cookbooks count? If so, Magnolia Table by Joanna Gaines. Favourite book of all time: The Four Agreements and The Mastery of Love by Don Miguel Ruiz.

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design notes

Farmhouse Elegance WORDS HANNAH BERGER PRINCIPAL INTERIOR DESIGNER, OWNER / HANNAH KATEY INTERIOR DESIGN

1. 2.

Here is an elegant spin on the more industriallooking trend that we typically associate with farmhouse style. Here, we’ve incorporated some traditional pieces to keep the overall vibe warm and inviting, and providing no shortage of character. The rug offers a vintage traditional feel against the crisp black lines in the gorgeous marble coffee table. The sofa offers structure yet elegance with its ribbed back; paired with black leather accent chairs, it adds contrast and grounds the room. Combining textures with depth is important in any farmhouse scheme, as the appearance tends to be on the neutral side. With this in mind, we’ve incorporated plush velvet, weaved jute and rich worn leather. Of course, no farmhouse would be complete without statement lighting. Both fixtures here offer an old-world rustic feel: the lantern appears as if it was sourced from a flea market, and the round, candlestyle fixture offers a formal transitional presence over the stunning, raw-oak dining table.

3. 12

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9. 7.

1. Holborn lantern light, $1,468, Robinson Lighting 2. Caitlin sofa, $3,950, Lexi and Lake 3. Montovia rug, $2,495, Lexi and Lake 4. Duff pillow, $99, Lexi and Lake 5. Granna pillow, $99, Lexi and Lake 6. Launceton chandelier, $3,598, Robinson Lighting 7. Skovby dining table, $2,898, Scan Design 8. Bolton coffee table, $398, Scan Design 9. Kellam lounge chair, $2,550, Lexi and Lake

good taste

Matthew Fortuna

Winemaker at 50th Parallel Estate Winery WORDS SUSAN LUNDY

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PHOTOGRAPHY LIZ TREMBLAY

quick facts: Born and raised in Niagara Falls, Ontario Trained at Okanagan College’s Wine/Viticulture program Has done seven vintages with 50th Parallel Before that, six vintages with Quails’ Gate Estate Winery

How did you get started in the wine business?

I walked into the winemaker’s office at Quails’ Gate Estate Winery back in 2006 and said, “I’ll do anything!” I did anything and everything for five years, learning all I know from the winemakers and vineyard managers there at the time.

What is your winemaking style? I am still a young

winemaker finding my style. Fortunately, the core of my winemaking practice was learned working under a great pinot noir winemaker, who emphasized working attentively with the wines, but not adding to them. I’m now looking at everything I’ve learned and testing what lies on the outer limits of those practices, searching for my idea of expression and character.

How do you know when you have a particularly good vintage? I think you can taste a good vintage in the fruit before the wine is even made. When you have depth of flavour and balanced acidity in the juice, your only job as a winemaker is to not screw that up!

50th Parallel specializes in pinot noir. What makes this varietal different from others in the winemaking process? Everything is magnified

“I take that same approach in the winery, where f lavour ref lects soulfulness, and is achieved by keeping it simple. Do you have a favourite wine or vintage that you have made? It seems as though each vintage suits a

different grape varietal and wine particularly well. I really liked Chardonnay from 2018, and pinot noir from 2017 will drink well for a long time.

What is one of the hardest things about winemaking year in and year out? Making a year’s worth

of wine in essentially one month, then having to wait 11 months to do it again. We all want to be better at what we do and see the results of corrections or advancements. With wine it is a very drawn-out process, where results from even minor adjustments can take years to reveal themselves.

What is one of the most rewarding things about your job? I love the physical nature of winemaking;

it gives the sense that you are truly building something with your hands and hard effort. Also working with the seasons, outside in the spring, growing the vines and fruit, monitoring seasonal weather patterns, and how it all translates into wine.

with pinot noir. It’s very expressive of the climate and soils from where it is grown. Tasting pinot noir from different regions in the world shows how drastically different one grape varietal can taste. Even soil variations in a single vineyard can produce different flavours and textures. It’s important to understand what your vineyard site will present in a wine and adjust fermentation techniques to best express those qualities.

Hobbies? I love mountain sports; I’m best at trail running.

In the world of wine, who do you most admire and why? Who influenced you? Winemaking is a

Anything else we should know? One other thing I

lifelong lesson, so you have to respect the older generations of winemakers. They’ve seen it all, and their advice is invaluable. Influentially, I’ve learned tons from Grant Stanley at Spearhead. Also, as a benchmark for quality, the farming practices and collective pursuit of making world-class pinot noir in Oregon has been something I’ve always admired.

I’ve competed in 30 ultra-marathon events over the past decade, bringing me to some of the best mountain ranges and trail systems in North America! love about winemaking is that it connects me to the culinary world. I was raised on food from my Italian grandmother; it was made simply, with few ingredients, but with lots of love. I take that same approach in the winery, where flavour reflects soulfulness, and is achieved by keeping it simple. In the end, just like an uncle’s homemade wine, it’s all about making those times with loved ones taste, smell and feel a little better. Cheers!

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in studio … WITH DARREN HULL

man in motion “Movement is such a natural thing. People just don’t sit still. I love movement.” WORDS ANGELA COWAN

PHOTOGRAPHY DARREN HULL

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Darren Hull has just returned from filming his daily hike for IGTV’s popular “Hiking w/Darren + Natel” when we connect mid-morning in early April, and even though the current situation dictates that our interview is over the phone, I very quickly get a strong sense of his personality. Friendly, upfront, clear about his passion, absolutely. But what really comes through most for me is the feeling of a man constantly in motion. Darren, who in regular times is Boulevard Okanagan’s lead photographer, has worked behind the camera for at least 30 years, professionally paid for more than 20. But there’s a long list of side skills and talents he’s nurtured over the years too: marketing, branding, digital presence, videography, social media savvy, platform building. “There’s always been a level of self-learning of marketing and branding. I needed to invest that time to build my own photography business,” he says. It’s a “hustle” philosophy that Darren’s maintained since his first forays into photography. He was introduced to the art when he signed up for a basic class in junior high, got his mom to buy him a camera and spent the next few years experimenting and learning.

“Right after high school, I jumped into a vocational program for photography,” he says. “I lasted about six months until they asked me to leave.” With a hint of chagrin and laughter in his voice, he explains that while he loved their equipment and the infrastructure of the course, and while he was putting out a substantial amount of work, “I wasn’t actually doing the assignments.” After a friendly but candid conversation with the instructor, Darren decided to pack up and move to Vancouver, where he worked odd jobs and shot anything and everything he could, including pet photography and actors’ headshots. “I wasn’t able to be too picky,” he says with a bit of a laugh. An encounter with established photographer David Leslie Anthony led to Darren signing on as his assistant (“I kind of begged him”), working in the darkroom, assisting on commercial shoots and more. A year later, Darren was able to move into a work/live space and strike out on his own, leading to a decade of work in Vancouver. After he met his wife, Natel, they began looking outside the Lower Mainland for somewhere more family-friendly to settle, and made the move to West Kelowna. “I always underestimate this, but I’m going to say I’ve been here 13 years,” he says. And it was here that he got involved with Kelowna’s tech success story, Club Penguin. “It was these three guys who set up a game for kids, and they had millions of members,” he explains. Well before Disney purchased Club Penguin in a multi-million dollar deal, BC Business Magazine hired Darren to do a portrait of one of Club Penguin’s co-founders, Lane Merrifield, and the two soon got talking. Lane encouraged Darren to check out the company. Ultimately, he was hired as their web manager, where he pitched a brand marketing platform. It’s just one example of how he’s created his own opportunities for professional growth. In 2010, Darren read Gary Vaynerchuk’s book Crush It. “He was this little guy from New York who did a wine show, and he’s really popular in the brand-marketing world,” he says. “It motivated me to do a project I called 140portraits.” The project was designed to document the daily life of someone through 140 photographs, and Darren convinced Gary Vaynerchuk to be the first subject. “I was able to use that as a business card to go to San Francisco to [online writing platform] Medium,” he explains. Darren connected with Evan Williams—co-founder of Twitter and then head of Medium—through a friend. “I asked him, ‘Can I come down and spend the day with you? Let’s open up the curtains, see what’s going on.’ They were about to expand the program to allow photography, and they used my visit to showcase their multiple images feature.” The trip, which Darren funded and organized on his own, spawned interest from huge companies like Docusign and Yelp, among others. “I learned a great lesson in asking for things, or going out of my way to talk to people,” he says. About seven or nine years ago, he made the switch to focusing purely on commercial shoots, client work and travel, and his subject matter is incredibly varied. Leaf through Darren’s portfolio, and you’ll find fashion, food, business portraits, landscapes—you name it, it’s probably there—but one thing that threads through all of it is a sense of movement. boulevardmagazines.com |

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“Movement is such a natural thing. People just don’t sit still,” says Darren. “I love movement. You’re always looking for ways to make it dynamic. Give me sunshine, give me a flowing amount of hair moving around, those are the ingredients I love the most.” He’s clearly talented, but it also feels like that versatility, that incredible range of subjects, gives his work a unique edge, and that’s something he decided to “own” a few years ago. “There’s such diversity of the work. All my life people have told me to focus on one thing. You can really hone your work in that one way, and I always listened to that and it was really hard to do,” he says. “I ‘owned it’ a couple years ago and said, ‘No. I’m going to shoot what I want to shoot.’ If one day it’s food, and the next it’s Wesley Snipes, that’s the kind of career I want to have.” And though Wesley Snipes has yet to grace the pages of Boulevard, Darren’s shot an impressively wide range of subjects since joining the team as one of the magazine’s principal photographers in late 2016. “I really thought I would do one issue and that would be it. That’s usually how it works,” he says with a laugh. “I think Lia [Crowe] reached out that they were starting the magazine. She … gave me the freedom to create how I wanted to, which is quite rare. It was Lia, and how she worked to make it a perfect fit. That’s why I thought Boulevard was different. And I’ve shot every issue here since.” After decades of work and an uncountable string of experiences and opportunities, what he loves best about photography is the near carte blanche it’s afforded him over the years. “Photography has always opened up all these other doors for me. It’s like an all-access pass,” he says. “If I want to see a band, I can probably figure out how to photograph them, and then I’m in the front row and I can meet them. Or I get to see how an airplane is made, or how helicopter parts are made. With my camera, I can get into places and talk to people that otherwise I probably couldn’t.” He adds: “I love the adventure of it. There’s no limit. If you want to do something interesting with a taste of big city love, you got Darren.”

Okanagan College health care grads are vital Help us train the next generation Now more than ever, we recognize the value of well-trained, frontline health care professionals for ourselves, our loved ones and our community.

Give today: OurStudentsYourHealth.ca 18

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We need your support to continue training health care heroes. Help open the doors to a state-of-the-art Health Sciences Centre in Kelowna this year.

hot properties

trust and

Splendour The house that video calls built 20

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WORDS VALAURA JONES

PHOTOGRAPHY PRIME LIGHT MEDIA

quick facts: Design time: 10 months Build time: 12 months Square feet: 3,800 finished plus 1,100 unfinished basement Bedroom: 4 Bathrooms: 3.5 notable features: panoramic lake views, outdoor kitchen, swimming pool, pre-wired for solar panels, home gym, enclosed workshop, home automation, concrete barn door, concrete feature wall, 26-foot-high stone feature wall, reclaimed Second World War floodlights

Mark and Lisa are no strangers to risk and embracing the unknown. In 2006, the couple sold everything they owned and moved to a remote island in eastern Russia with their two young boys. Six years later, the family’s next adventure took them to Qatar. It comes as no surprise that the duo was undaunted by the challenge of building a high-end home on the hills above McKinley Landing, while still living on the other side of the world. “The whole time we built this house, and what makes it kind of different…is that we did it completely from the Middle East,” says Mark. Deciding that it might be time to put down roots in Canada, Mark and Lisa settled on Kelowna as the place to call home. In 2015, they took a trip to the Okanagan, and their natural curiosity found them driving down a dead-end road. Moments later, they were standing on the site of their future home, taking in breathtaking, 270-degree views of Okanagan Lake and the sun-soaked valley. Within weeks, they hired MQN Architects and Bercum Builders before flying back to Qatar. Skype and FaceTime became a crucial means of communication as everyone worked to develop plans and lay the groundwork for a smooth build. Ten months later, Mark and Lisa returned to Kelowna and spent two weeks going from showroom to showroom, selecting everything from faucets and light fixtures to paint colours and tile. Every week, the Bercum team sent photo updates and a report detailing that week’s progress and outlining the plan for the coming days. Across the 10-hour time difference, Mark and Lisa watched as their new home began to take shape. While Mark visited in December 2016 and saw the house as it neared lock-up, Lisa didn’t see it at all until it was complete. boulevardmagazines.com |

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“There’s no other lot like this that has such expansive views. We can see from Peachland down to Fintry. We can see that from pretty much every room in the house. Even the laundry room has got a great view.”

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The house is a blend of modern and industrial minimalism. Concerned about noise, the family eschewed the open floor plan and instead designed a layout that’s “peaceful.” A 130-foot-long hallway runs the length of the main floor, opening into the laundry room, family room, gym, living room, kitchen-dining area and the master suite. A covered courtyard patio divides the kitchen and living room, but the large windows allow sightlines to each room, as well as the view. Special touches can be found in nearly every room of the house. The master en suite is framed by a concrete sliding barn door, beautifully crafted by Keith Crewe. The Vernon artisan also created the concrete wall in the living room, which frames a six-foot-long gas fireplace. A textured stone wall is a dramatic backdrop to a staircase that leads to a pavilion housing three bedrooms. On the other side of the house, a second pavilion houses a single office with windows that capture the stunning vistas. In the kitchen, white shaker cabinets provide the perfect balance for a durable and innovative Dekton countertop in shades of grey, brown and black. The pendant light fixtures over the island are reclaimed floodlights from a Second World War Japanese battleship, sourced by Mark and Lisa on their travels. But as Lisa explains, they were careful not to overbuild or over-design the house, mindful that the views are what set it apart. “There’s no other lot like this that has such expansive views. We can see from Peachland down to Fintry. We can see that from pretty much every room in the house. Even the laundry room has got a great view.”

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Lisa says that the home “exceeded expectations” when she saw it in real life for the first time nearly three years ago. Since then, the family has continued to expand on the initial vision, adding landscaping and garden beds for the many flowers and vegetables that they grow from seed. A smaller wooden deck is the stage for a pair of bright blue Adirondack chairs, the perfect place for Mark and Lisa to relax and reflect on the journey that got them there. “We recognize from our side just how lucky we were to have Bercum as our builder, and how flawless it was,” Lisa explains. “It could have gone very different, putting all our trust in them.” When it comes to advice for others who are building a home from afar, Mark says that communication is vital. He also credits their extensive planning during the early stages of the project in helping the project run smoothly. “Doing it via Skype comes down to trust; you have to really trust and like your builders,” Mark explains. Fortunately, that trust was not misplaced. And the reward for that risk is a life lived amid breathtaking lake views and scenery that is some of the best in the world. After all, these well-travelled adventurers would know.

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Supplier List Bercum Builders MQN Architects Arden Tiles (all flooring) Robinson Lighting Keith Crewe (concrete barn door, finishing) Artifacts of Arabia (Second World War floodlights over kitchen island) Pure Granite Rocks (countertops) Catko (landscaping) Fanslau Stucco Silver Springs (hardscape)

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business class

Skin deep

Dr. Carmel Anderson: compassion, insight and understanding WORDS TOBY TANNAS

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PHOTOGRAPHY LIZ TREMBLAY

“I love medicine. I love helping people and I also love surgery. When I went through all the medical specialties, dermatology was the one that had everything in it.” When Dr. Carmel Anderson tells a struggling, single mother that she understands what she’s going through, there is more than sympathy in her words. There is compassion and insight that comes from personal experience. “When I meet these single moms, I understand. Raising kids is not easy. It was hard for me with three kids and a father,” she recalls. “They are doing it entirely on their own.” Today, Carmel Anderson is the only practicing clinical dermatologist in the Okanagan and beyond. Her Kelowna-based practice is bustling, and she’s revered among her patients and peers. But the road to this sweet spot wasn’t an easy one. “I married a graduate student,” Carmel chuckles. Twenty years ago, as a young mother and dermatologist in Calgary, Carmel was putting her husband through his PhD and financially supporting the family. It was a struggle made worse because she could only work part-time due to severe rheumatoid arthritis. “I was told at 33 that I would probably be in a wheelchair. Some days I was crawling around the house I was in so much pain.” Still, she had to go to work to pay the bills. “We just barely could make it. I didn’t buy fancy coffees; we bought clothes at Value Village. I was working just enough to pay off everything until I got well again.”

Carmel changed her lifestyle dramatically in an effort to manage the rheumatoid arthritis. Her determination paid off. “I’m a miracle,” she exclaims. “I went super healthy with diet and exercise. I got better.” With a newfound zest for life and a second baby in the mix, Carmel and her husband set their sights on Kelowna and a promising work opportunity. Twenty-one years later, Carmel is still practicing in Kelowna. She appreciates each and every patient who walks through the door as well as all of the personal challenges that have brought her to this point. “I have this privileged job where I get to help people. Anytime a caregiver gets sick, it actually can be a blessing in disguise because we can then empathize and understand more of what our patients are experiencing.” It’s why Carmel feels especially connected to the young mothers: the ones working so hard to support their kids with no support for themselves. “When single moms come in and can’t afford their medicine, I’ll call the pharmacy and pay for the prescription. I’ve walked in those shoes. Nowhere have I ever seen a population with so many single moms than in Kelowna,” she says. As Carmel approaches three decades of practice, she can’t imag-

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ine doing anything else. Sheâ&#x20AC;&#x2122;s always had a passion for skin. â&#x20AC;&#x153;I love medicine. I love helping people and I also love surgery. When I went through all the medical specialties, dermatology was the one that had everything in it,â&#x20AC;? she explains. â&#x20AC;&#x153;It challenges me in all the ways that I love to be challenged.â&#x20AC;? Carmel also thrives on making people happy. When you can solve a skin issue in short order for a patient whoâ&#x20AC;&#x2122;s been on a waiting list for months, the gratitude is swift and sweet. That desire to enrich peopleâ&#x20AC;&#x2122;s lives is what prompted Carmel to bring a new treatment option into her clinic. â&#x20AC;&#x153;The PicoSure Laser is a way to make people happy,â&#x20AC;? she says with a smile. â&#x20AC;&#x153;It reverses the aging process, addresses fine wrinkling, brightens up your complexion, shrinks pores, treats brown spots and can improve acne scarring.â&#x20AC;? Itâ&#x20AC;&#x2122;s the most excited sheâ&#x20AC;&#x2122;s been about a laser treatment in all her years of practice. PicoSure delivers the results sheâ&#x20AC;&#x2122;s always striving for without significant downtime. â&#x20AC;&#x153;For the result I wanted to get, everyone had to be out for two weeks with a red, oozing face, and that just didnâ&#x20AC;&#x2122;t seem practical for me as a working mom. I wouldnâ&#x20AC;&#x2122;t do that so how could I expect my patients to?â&#x20AC;? The user-friendly PicoSure leaves skin red for just a few hours and the results are, well, addictive. â&#x20AC;&#x153;When your pores start shrinking itâ&#x20AC;&#x2122;s hard not to love that. I recommend one treatment a month for three months but I have people whoâ&#x20AC;&#x2122;ve come for more. They often donâ&#x20AC;&#x2122;t even realize how much the laser has changed their skin until they see the before pictures.â&#x20AC;? The best part, as far as Carmel is concerned, is that itâ&#x20AC;&#x2122;s essentially a natural treatment because it stimulates the body to produce its own collagen and elastin. The other benefit of offering the PicoSure service is that Carmel gets to work alongside her youngest daughter.

â&#x20AC;&#x153;I have such a happy day every time sheâ&#x20AC;&#x2122;s in the office.â&#x20AC;? Keira is one of two technicians trained on the PicoSure Laser. Carmel herself provides a skin check prior to each treatment. She determines the precise settings, then leaves clients in the capable hands of her PicoSure team. â&#x20AC;&#x153;Finally, this technology is here. Iâ&#x20AC;&#x2122;m sold on it.â&#x20AC;? As the only PicoSure clinic in the Okanagan, Carmel is proud to bring this treatment option to her patients. Sheâ&#x20AC;&#x2122;s worked in a number of Canadian provinces throughout her career, but Kelowna is where her heart is, despite a rather large pay disparity compared to other regions of Canada. â&#x20AC;&#x153;We are the lowest-paid dermatologists in the country, which is why there arenâ&#x20AC;&#x2122;t more of us in the Okanagan,â&#x20AC;? she explains. â&#x20AC;&#x153;For the same job, you could make up to twice as much in other provinces.â&#x20AC;? With her family of five firmly planted in Okanagan soil, her youngest child graduates high school this year, and Carmel has no plan to move again. â&#x20AC;&#x153;Maybe Iâ&#x20AC;&#x2122;m not as wealthy as some of my colleagues in other provinces, but really I am more wealthy because I have so many grateful patients.â&#x20AC;? Like all of us, Carmel is navigating the COVID-19 pandemic to the best of her ability. She still provides limited virtual and emergency appointments but is missing her patients. Medicine, like life, comes down to human connection. A nod of understanding, a pat on the arm, the little things tucked between all the big stuff are what really count. Carmel hopes that when this is all over, people have a new appreciation for the value and importance of social interaction. â&#x20AC;&#x153;It gives our work and our lives so much meaning. Until this gift is taken away, itâ&#x20AC;&#x2122;s hard to appreciate how valuable it is.â&#x20AC;?â&#x20AC;&#x201A;

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fashion

LIFE IN COLOUR STYLING JESSICA CLARK

PHOTOGRAPHY LIA CROWE

Spring 2020 has arrived with an uplifting display of vibrant colour, rich colour and beautiful colour on colourâ&#x20AC;&#x201D;found in boxy silhouettes, voluminous shapes and with nods to 60s Mod. Boulevard visits the gorgeous Jan Kath showroom, which overlooks the Port of Vancouver, to present spring fashion set against beautiful hand-knotted carpets that combine classic elements and contemporary, minimalist design.

Floral dress ($2,315) and gloves ($425) by Dries Van Noten, both from Nordstrom.

Pink blazer ($1,410) by Jacquemus from Nordstrom; blue leather short ($2,045) by Maison Ullens from Holt Renfrew; yellow earring ($280) by Modern Weaving from Gravity Pope Tailored Goods; yellow sandal ($165) by Vince Camuto from Nordstrom; yellow slip sock ($48) by Darner Los Angeles from Nouvelle Nouvelle.

Orange blouse ($1,590) by Valentino and floral skirt ($1,150) by Marni, both from Holt Renfrew; cross-strap platform ($360) by Chi Mihara from Gravity Pope Shoes; earrings ($98) by Wasted Effort from Nouvelle Nouvelle.

Blue dress ($1,245) by Kalita from H Project Holt Renfrew; opera coat ($2,500) by Satya Stelting from Satya Stelting.

Makeup: Talysia Ayala Model: Alakiir Deng, represented by Wild Management Photographed on location at Jan Kath Vancouver. A huge thank you to the team at Jan Kath for hosting us for the day and inspiring our shoot with your beautiful space and gorgeous carpets.

lifestyle

HOME,

BUT NOT ALONE New opportunities for connection, cooperation and compassion. WORDS JANE ZATYLNY

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This global threat is an opportunity for us to learn to live from a more open-hearted, compassionate, connected space with each other and really care for our natural world. It is also an opportunity to rethink our lives.”

Three months ago, I was in the middle of a self-imposed digital detox. Too much time spent on social media was starting to affect my sleep and overall sense of well-being. I decided to reduce my screen time and spend more in-person time with family and friends. But in early March, the global pandemic known as COVID-19 radically changed our work, family and social lives. Events were cancelled, restaurants and bars were shuttered and we were told to stay at home and practice social distancing. Now I find myself turning back to social media to hear the latest health news and to connect with family and friends. There, on Twitter, Facebook, Instagram and YouTube, I’ve been buoyed up by universal expressions of comfort, hope and solidarity. Isolated Italians singing from their balconies. Musicians offering free concerts. Late night talk show hosts broadcasting from their backyards. Friends setting up virtual happy hours. Social media is being used as a megaphone for spontaneous expressions of our humanity. “Social media has really evolved over the last few days,” says Tami Tate, the Victoria-based owner of Social Media Camp. “People are turning to it as a communications tool. They’re also trying to help one another cope with stress and provide entertainment.” When social media celebrates and supports the human spirit, it rises to its original promise of positive social connection. But for our emotional health, it’s important to balance screen time with other activities. Otherwise, given the daily updates from our provincial and federal governments, the 24-hour news cycle and all the chatter and speculation in between, our minds can easily race to worse-case scenarios. “If you are feeling fear, it’s not that you’re weak, it’s that your survival mechanism is doing its job,” explains Liz Stone, life coach and owner of Liz Stone Coaching in Victoria. “Fear is a natural response; however, it doesn’t have to run the show. This global threat is an opportunity for us to learn to live from

a more open-hearted, compassionate, connected space with each other and really care for our natural world. It is also an opportunity to rethink our lives.” Here are some strategies to help you are for yourself, those you love and your community.

PUT YOUR OXYGEN MASK ON FIRST

Now is the time to care for your mental and emotional well-being by giving yourself more self-care than usual, Liz says: “It’s a time for more time and spaciousness, more grace, more meditation, more sleep, more fun time and relaxation, more nature time, breathing room, more love and more connection with people who matter.” Practicing self-care in normal times is a difficult enough task for most of us. But especially in uncertain times, we really need to tend to it, she stresses. “Taking care of yourself will help calm your survival mechanism and your nervous system, so that you can bring yourself to balance and clarity,” she says. “You’ll be able to respond from a more powerful place, rather than react from fear.”

CARE FOR YOUR COMMUNITY Caring for your community can take many forms. You can help local businesses by purchasing gift cards for future restaurant visits, ordering books online and prepaying hair appointments and other services. If you can, continue paying for services like housecleaning, dog walking, gardening or house sitting, even though you’re not using them now. Consider joining a “Caremonger” Facebook Group in your area and help a vulnerable member of your community with some of their chores. Next Door is another free social media app that pairs neighbours in need with neighbours who can help.

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PRACTICE GRATITUDE

Write down one to three things each day that you are grateful for, Liz suggests. “Practicing gratitude allows our hearts to be connected to our heads, literally, by accessing a different part of the brain. Fear creates chemicals that close us off, whereas gratitude creates chemicals that connect us. From gratitude, we can see new ways to contribute, new vistas and new opportunities,” she says. “This is why gratitude is such a powerful practice — especially during times of threat and fear. From there, we can see the potential of a new way of living.” Use a paper journal, Post-It notes spread around the house or an online journaling app like Day One (basic app is free), which allows users to record and stories memories, photos and everyday details and annotates each entry with automatic date, location and weather information.

TAKE A CLASS, FIND A NEW HOBBY OR REDISCOVER AN OLD ONE

Given the hours you’re saving from commuting to work, now might be the right time to stop binge-watching Netflix and take some online language lessons, brush up on your photography skills, start the novel you’ve been wanting to write or learn how to bake. (It all sounds better than cleaning or decluttering, though you could do those things, too.) Your local library may be closed, but you can still use your card to watch

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“Practicing gratitude allows our hearts to be connected to our heads, literally, by accessing a different part of the brain.” thousands of free video tutorials courses from Lynda.com, an online learning platform. You can also go down the YouTube rabbit hole to learn about a topic of your choosing or, budget permitting, sign up for Masterclass, an online educational platform ($20/month) and learn from more than 80 instructors, including Gordon Ramsay, Margaret Atwood, Steve Martin, Dr. Jane Goodhall and Annie Leibovitz.

FIND NEW WAYS TO CONNECT

Work integration and social connection of course present many challenges during self-isolation. “Here technology is playing a huge role,” says Tami, who planned to present Social Media Camp as a digital conference this year due to COVID-19

(May 5-7). Try Zoom for workplace teleconferencing or Slack for quick encrypted messages, file sharing and chatting, she suggests. “We’re going to be seeing a lot more Facebook Groups as well,” Tate predicts. “They’re really easy to set up, and you can make them private, closed groups. You can talk live there as well.” FaceTime is another great way to connect. A word of caution: read privacy policies carefully before signing up for new apps.

GO OLD SCHOOL

Remember Bell’s old slogan, “Reach out, reach out and touch someone”? If you do, chances are you still use a phone from time to time. It’s remains one of the best ways to connect, so make it a habit to go through your address book (remember those?) and call friends and family, near and far away. “A real conversation with one person can have a lasting effect because we have an innate need to be understood and ‘gotten,’” says Liz. Tami agrees: “Even though social media informs and entertains, we still need face to face human contact, whether that’s by phone or FaceTime.”

FINALLY, BE PRESENT

This global crisis provides us with an opportunity to practice being very present every day, says Liz. “We normally live with our minds in the past or the future, not the present. As Eckhart Tolle has taught, in the present moment, all is well. You are here, alive. We often fear the future, we don’t fear the present moment; so go there.”

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ARA & TOBY B E AC H M O R N I N G S

THE INFLUENCERS Meet some of Okanagan’s top entrepreneurs as they discuss their success, vision and… superpowers. Bam! WORDS SEAN MCINTYRE

PHOTOGRAPHY LIZ TREMBLAY

DR. MICHAEL WEBSTER

Owner, General Practitioner & Doctor of Dental Medicine Kelowna Dental Centre

My kids would say I’m super, super strong like King Triton from The Little Mermaid, but I’d have to say, X-RAY VISION. This would come in very handy at my practice. Add to my list the ability to find solutions, devote attention to detail and envision outcomes. I’m definitely a visionary. kelowna-dental-centre.ca 250-860-1414

ANGELA COUPAL

Managing Director & Legal Counsel Coldwell Banker Jane Hoffman Realty

DETERMINATION is my superpower. Being

determined can be magical. There are road blocks on the way to achieving every goal, but with enough determination, obstacles become obsolete. Determination is that perfect balance of focus and sheer willpower. When I am determined, I feel like I have the ability to overcome anything I set my sight on. janehoffman.com

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JANE HOFFMAN

President & Realtor

PATIENCE. Iâ&#x20AC;&#x2122;ve learned over the years that, as cliche as it sounds, good things take time. Finding the perfect house, refining marketing to connect with the right buyer and putting the difficult deal together all take patience. The key to it all is taking the time to truly get to know and care about people.

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DermMedica

My superpower is INTUITION. I already know the answers based on the emotional well-being of the patient. I know what people want. dermmedica.ca

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SABA WOLFE

Owner & Head Designer inArtifex Design Ltd.

My superpower is: I am FIERCELY LOYAL. The loyalty I have to the people I hold close is one of the things that makes me who I am. Thereâ&#x20AC;&#x2122;s no greater value in any relationship, be it business or personal, than an unwavering allegiance. inartifex.com 778-403-1055

PAULO ARAUJO

President Valley First

Coming up with a superpower is hard for me because I don’t like to talk about myself. But my teams say it’s my ability to SHOW EMPATHY. I come from a hardworking immigrant family background and, as a result, I never take what I have for granted. I think that must be where it comes from. It’s important to recognize how we have all taken a different journey to get to where we find ourselves. valleyfirst.com

250.490.2720

KIM LARSON

Director All Elements Design. Manage. Build

DETERMINATION

and resolve is my superpower. I meet my long-term vision and goals with laser focus. When I set my mind to achieve something, no matter what challenges I face or obstacles are put in my path, I will never, ever give up. allelements.ca 250-486-7679

RENEE MERRIFIELD

CEO Troika

OPTIMISM is my superpower.

I hope beyond what is and believe in a better tomorrow. In whatever capacity I find myself in—leader, friend, mother or partner—I’m confident that society has everything needed to create positive outcomes, however dire things may seem. My power of optimism empowers a brighter future and a better tomorrow. troikadevelopments.com

GARY PARMAR CPA, CA

Partner and Regional Leader: Technology & Private Enterprise MNP

My superpower is BEING PASSIONATE about what

I do, making connections and helping others to thrive. As a member of the BC Cancer Foundation’s Southern Interior Advisory Council, supporting clinical innovation is important to me, especially during these difficult times. Cancer isn’t going away. Together, we can band together to support healthcare heroes and patients in need. — Gary Parmar

mnp.ca

DR. ROSS HALPERIN

Executive Medical Director and Radiation Oncologist BC Cancer - Kelowna

My superpower is assembling and INSPIRING TEAMS to deliver innovative, compassionate, cuttingedge care for cancer patients. During these unprecedented times, cancer doesn’t stop and neither will we. I’m inspired by members of our dedicated, nimble and resilient team who continue to support patients by delivering uninterrupted cancer care. I’m awed by our community’s creation of a COVID-19 response fund to support patients who are most vulnerable.

— Dr. Ross Halperin

bccancer.bc.ca

TRISHA ISABEY

Owner & Interior Designer Isabey Interiors

We all have a superpower; I believe Iâ&#x20AC;&#x2122;m HIGHLY INTUITIVE. I have the ability to read industries, people and spaces. Intuition is based on the ability to trust your inner voice and learn to differentiate the internal from the external. Most importantly, I act on my beliefs. This approach has guided the creation of my design company and the building of my teamâ&#x20AC;&#x201D; both of which I am very proud. isabeyinteriors.com 250-317-2925

RANDY THERRIEN

President & CEO Candel Custom Homes Ltd.

My superpower is my PASSION. Passion connects me to my clients. I truly care about my clients and providing the best product I possibly can. My passion forces me to be very well-versed in industry standards, practices and pricing. This breeds trust from our clients.

RAY WYNSOUW

General Manager

I have an eye for HIRING good people. When hiring for my team, I consider a candidateâ&#x20AC;&#x2122;s skills and experience without neglecting what they possess as far as IQ and emotional intelligence. Top performers possess the confidence to challenge the status quo, think strategically and speak up in order to put the success of the organization at the forefront of every decision. candelcustomhomes.com

778-753-1953

KATIA BROSSEAU

ANDRE BROSSEAU

Director of Marketing Innov8 Digital Solutions Inc.

President

Andre says his wife has IMMENSE COMPASSION. She goes above and beyond to raise awareness about her community and nonprofit organizations that help people in need. Her involvement consistently raises the bar to greater and greater heights in an encouraging, sincere and heartfelt manner.

UNFLAPPABLE. He has an innate ability to

innov8.ca

250-491-9545

Katia says Andre’s superpower is being

communicate positive reassurance under all circumstances and focus on the positives, even under trying or difficult conditions. His favourite expression: “Is anybody dead, dying or profusely bleeding? No? Then let’s just figure it out.”

HAMID KHAJAVI

Builder, Superintendent & CHBA Okanagan Custom Home Builder of the Year 2020 Pars Custom Homes

Positive PROBLEM-SOLVING is my superpower. There’s always a solution, and anything is possible. It’s important to maintain optimism, figure things out, execute a plan and continue progressing. We’re humbled that we have the ability and opportunity to provide clients with homes and features that were once mere dreams. parshomes.ca

250-864-9301

BLAINE VERNON JARVIS & MICHAL GOOK Real Estate Advisors ENGEL & VÖLKERS — Okanagan

A SENSE OF DRIVE is the key to success. I pride myself on an ability to always push forward in the face of obstacles. This allows me to find the best solutions for my clients—solutions that others frequently overlook.

— Blaine Vernon Jarvis

NEGOTIATION SKILLS are the key

to any successful transaction. I’ve excelled by helping clients fulfill their expectations and requirements when selling or finding a new home, while keeping the experience fun and well managed. — Michal Gook okanagan.evcanada.com 778-594-3330 / 250-317-8655

MICHELLE HENRY

Land Acquisition and Development

I can summarize my superpower in one word: EXECUTION. 250-507-7888

CARLA BOND-FISHER

President & Founder Sticks and Stones

My superpower is my

INTUITION. I have a proven

gut sense that has helped me build a talented team over the past 25 years. I â&#x20AC;&#x153;seeâ&#x20AC;? my business goals, and I have an awareness of creative opportunities. My instinct for what feels right has attracted wonderful clients who are a joy to work with. sticksandstones.ca 250-712-9282 ext.102

BRENT COUVES

Vice-President of Sales Wilden / Blenk Development Corp.

I can SEE THROUGH THE LAYERS. Like flying through a cloud, I always remember the blue sky on the other side and, more importantly, stay the course. When our buyers get overwhelmed by the process of building a new home, I navigate them through every layer of detail while building a strong personal connection, which is great, because weâ&#x20AC;&#x2122;re going to be neighbours.

LISA DALCIN

Sales Associate

My superpower is I am a GOOD LISTENER. My husband would certainly disagree with this because I do all the talking at home, but when it comes to others, Iâ&#x20AC;&#x2122;m all ears. Our clients come to us for a new place to live. We need to listen closely to provide everything that our future neighbours are looking for. wilden.ca

250-762-2906

CAROLA OEHME

Owner

UWE HEYDE

Founder & Owner Heyde-Haus, Design-Build-Energy Inc.

Our abiding passion about healthy and SUSTAINABLE LIVING is a constant motivation for us to build the most efficient habitats and homes. As open-minded persons from across the ocean, we were raised and trained to respect nature and its resources. Decades of construction and critical thinking have led us to build passive houses while we strive to continuously improve the home-building experience. passivehausdesign.com

250-938-0053

CURT JANSEN

Vice-President Skaha Hills LP

My superpower is

DOING WHAT I LOVE.

When our careers are in sync with a passion or purpose, our positive energy flows through to our customer service and ultimately affects every aspect of our lives. I believe our level of happiness is our truest measure of success in life. skahahills.com 250-808-2878

EVAN TURNER CFA, CFP

Financial Advisor Nicola Wealth

My superpower is

UNDERSTANDING my clientsâ&#x20AC;&#x2122;

financial needs and guiding them through complex and uncertain times towards successfully achieving their financial objectives. Combined with my highest financial advisory qualifications, I draw upon Nicola Wealthâ&#x20AC;&#x2122;s exclusive, superior investment portfolio and extensive financial knowledge to make a customized financial plan. nicolawealth.com 250-763-1752

TERRY ARMSTRONG

Vice-President, Sales & Strategic Partnerships GSL Group

RELATIONSHIP BUILDING and board work were the cornerstones of a 32-year career during which I held several media posts including Vice-President & Group Publisher at Continental Newspapers. Developing strong relationships with local and national businesses, members of government at local, municipal, provincial and federal levels, as well as local non-profits, continues to help me in my new role with the GSL Group as Vice-President, Sales & Strategic Partnerships. gslholdings.com

HELEN JACKMAN

Executive Director Okanagan College Foundation

Asking a Brit about her superpower is a cruel business; modesty and understatement are in my DNA! That said, RESILIENCE and tenacity are what make me most effective. Especially in challenging times, I appreciate my innate ability to bounce back, refocus, regroup, learn from setbacks and bring those around me along for the ride. So, Iâ&#x20AC;&#x2122;m claiming resiliency, and right now I am grateful for it. okanagan.bc.ca/ourstudentsyourhealth.ca

250-869-9991

STEPHEN MASER

LAURA DRAYCOTT

Founder (Aura Wealth Management) & Financial Advisor Aura Wealth Management, Raymond James Ltd.

Optician & Owner Wink I Wear

I would say my superpowers are my OCD tendencies. Years ago a friend told me that OCD wasn’t a weakness but a skill capable of being honed. That advice changed my perspective, allowing me to see beyond a fixation and discover how it could apply to my practice and make the client experience as frictionless as possible.

My superpower is RESILIENCE. I have the ability to repeatedly pick myself up and recover despite hardship or failure. Lessons I’ve learned from adversity have helped me adapt to changing circumstances. COVID-19 is absolutely going to test the resilience of small businesses like mine, but I’m up for the challenge and I’m curious to see what the new normal will look like.

aurawealthmanagement.ca

250-979-2718

winkiwear.ca

250-862-9465

BRENT MARSHALL

Philanthropist & CEO of multiple companies Marshall Group of Companies

GIVING BACK and convincing others to do the same is my superpower. I feel all businesses should help in a meaningful way. My incredible partners have allowed us to donate over $5 million to more than 30 charities. I never stop encouraging other business owners to make giving part of their yearly plan as the positive change we can bring about is enormous. brentmarshallcommercial.com

250-961-5254

food and feast

sacred supper

How you eat is as important as what you eat

WORDS ELLIE SHORTT

boulevardmagazines.comâ&#x20AC;&#x201A; |

MAY/JUNE 2020

PHOTOGRAPHY DON DENTON

he warm dim of candlelight, the joyful timbre of laughter, the rich aroma of hearty fare wafting from the oven, the mirthful taste of sweet bread and lush wine, the calming comfort of familiarity, family, tradition and timelessness. For over 30 years this has been my unwavering Friday night constant. Growing up in a Jewish household, mealtimes were more than just a necessity to pacify hunger. They were abundant, beautiful and hallowed. Many were framed by a joyous occasion or holiday. Food, and the pure pleasure of nourishment in all capacities, is a pillar in Jewish tradition, and many annual happenings, while structured by a specific purpose or celebration, culminate in some meal enjoyed with family, friends or the greater community. But no festive feast is more consistent and more treasured than the Friday night dinner that occurs at the beginning of “Shabbat” — the Jewish sabbath. Not every Jewish household observes the sabbath, and certainly not every Jewish household practises it in the same way. But for my family the Shabbat meal is all about plentiful merriment. Food is my mother’s love language. She worships flavour, venerates ingredients and pours a multitude of nurturing emotions into every dish she creates. Her sabbath meals, or any other dinners she shares with family and friends, are never sparse. A fish course of a few different offerings, an assortment of salads to sample, soups to sip, a couple of meaty mains, a collection of colourful sides, and an exquisite cake or two, accompanied by a selection of seasonal fruit, are ceremoniously spread out on a crisp tablecloth one after the other throughout the night, framed by lively conversation and plentiful libations. You may be thinking that this is all for a table of 20. While she often hosts large gatherings, the above-mentioned spread was (and still is) a regular occurrence for just our immediate family, or a few close guests. Naturally there are leftovers for days and from a young age I developed an immense appreciation for the brilliant maturing of flavour that only comes from the passing of time. If Friday night was the pinnacle of the week, the rest of the meals were only slightly less significant. Growing up we were expected to be present — in all senses of the word — at the dinner table. Even if there weren’t half a dozen courses to work our way through over the span of a few filling hours, there always seemed to be a similar weightiness and integral importance to a simpler weeknight meal that was still prepared with so much feeling and intention. Above all, it was generously offered to us in a spirit of abundance, and we were never made to feel ashamed of healthy appetites or

diminished in any way due to the sheer bliss of enjoying good food in good company. These foundations have left a profound impression on me. As a nutritionist, cooking class instructor and co-owner of a local bistro, sharing food, and the love of food, is at the forefront of my practice and businesses. I teach people how to truly love food, and show them the ways food can love them back. I help them discover that food (and cooking) isn’t intimidating or alien. In fact, it’s integrated into the fibre of our beings, woven throughout generations and centuries. It’s the thread that ties together so many cultures and communities and is truly one of our common denominators. Food fills more than hunger in our stomachs. It fills our hearts and the deep-rooted requirement for connectivity and community. It intertwines us with nature, the seasons and organic systems. Specific ingredients have an immense and undeniable power to provide us with essential nutrients, fuelling cognitive capacity, vitality, productivity and mental health, but mealtimes have an immense and undeniable power to provide us with essential nourishment, fuelling our souls, relationships and emotional wellbeing. I have been in nutritional practice for nearly five years and have worked with hundreds of clients. Many of them are looking for that “superfood” or that “macro-nutrient ratio” or that “healing protocol” that’s going to somehow solve their lifelong struggles with food and eating. While I still honour and respect those requests, I simultaneously emphasize that “how you eat is more important that what you eat.” Yes, of course, if someone is choosing a highly processed, nutrient-devoid, problematic diet of “Franken-foods” and factory-made junk, it’s going to be very hard for their body to thrive and for them to achieve their wellness goals. But beyond that, when focusing on nutrient-dense whole foods from nature, the main takeaway is to eat with joy, mindfulness and appreciation, to savour the flavours, to be grateful for the ingredients, to be aware of where the ingredients come from, how they make it into our kitchens, how they’re transformed into dishes and how those dishes become our meals. To be present with the food in front of us, and the people around us, is inextricably human, and many of us in North America feel a deepening disconnect. We feel disconnected from others, disconnected from our food system, disconnected from base experiences and from our essential selves. Technology has shrunk the world but broadened the gaps between humanity at its most primal core. Mealtime used to be a shared experience with family, friends and community. From cultivation to cooking to boulevardmagazines.com |

MAY/J U NE 2020

consumption, it wasn’t usually done in distracted isolation as so often occurs with modern practices of pre-packaged meals and mindless ingestion, eyes glued to TV or cellphone screens. Food was made, shared and eaten with love and appreciation. So I say let’s take back dinnertime! Let’s slowly and steadfastly begin to rebuild our relationships with others, our relationships with our own bodies, and our relationships with eating. Let’s learn the love language of food. Let’s worship flavour, venerate ingredients and pour a multitude of positive emotions into every dish we create or consume, just as my mom always did and still does today. This practice doesn’t have to devour you. You don’t have to quit your job and tether yourself to the kitchen to build more nourishing rituals and mealtime routines. My mom was a former nurse turned interior decorator with her own business. Her days were always overflowing, and spare time was hard to find. But somehow, she magically and marvellously made time, and my father, a retina specialist with a remarkably full and demanding practice, would also miraculously create space to contribute to meals with his sweetly scientific appreciation for the culinary arts. Suffice it to say, schedules were tight but mealtimes were a priority, and they figured it out. It is possible. I know this, because I live it. As a dual business owner with a husband who owns and operates a couple of different companies himself, abounding free time is a luxury we simply don’t have at this stage in our lives, but one thing I’ve learned in these

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dynamic days is that time is more fluid than we often let it be, and we make space for that which is important to us. I don’t watch a lot of TV. I switch my cellphone off in the evenings. Some nights my husband gets home at 8 or 9 pm after a long and gruelling day. But even still, he often arrives to find our table dressed in a simple tablecloth, candles lit, places set, a salad to sample, a soup to sip, a meaty main, a collection of colourful sides and a cake cooling on the counter. We sit, we laugh, we talk about our days and savour the flavours of the meal we’re enjoying together. We do this because I was taught to do this. We do this because I was taught why. This is mealtime, this is our time, and it is sacred.

Spatchcock Chicken with Lemon + Capers   PREP TIME: 10 MINUTES

COOK TIME: 30-40 MINUTES   INGREDIENTS: 1 whole free-range chicken ¼ - ½ cup extra virgin olive oil ½ tsp. sea salt ½ tsp. freshly ground black pepper 1 tsp. Spanish paprika 1 lemon, sliced

½ cup capers, drained and rinsed 1 medium onion, peeled and sliced   DIRECTIONS: Preheat oven to 425ºF. Heat a medium-large cast iron pan to medium heat, coat with olive oil (about 2 Tbsp.) and sauté onions for about 5 minutes, turning throughout, until translucent and slightly golden brown (you may need to add 2 or more Tbsp. of olive oil throughout this process to avoid drying out or charring). To spatchcock the chicken, place the chicken breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. Rub the skin on both sides with some olive oil, salt, pepper and paprika, and place the chicken so that it’s breast-side up on top of the cooked onions. Evenly disperse the lemon slices and capers on and around the bird. Feel free to sprinkle these toppings with some extra salt, pepper, paprika and even a little bit more olive oil. Place in the oven, and roast for about 30-40 minutes until the bird is cooked through, but still juicy and tender. *Note: For maximum flavour, and to expedite the process at dinnertime, you can prep all of this in advance, allowing the chicken to sit seasoned and dressed in the fridge until you’re ready to roast. The spatchcock method lends itself well to an overnight marinade, and of course also provides faster roast time, making it a great quick and easy weeknight option.

Baked Asparagus with Lemon + Olives PREP TIME: 5 MINUTES COOK TIME: 15-20 MINUTES INGREDIENTS: 1 bunch of asparagus Extra virgin olive oil (2 Tbsp. to ¼ cup) 1 Tbsp. fresh lemon zest 1 Tbsp. fresh lemon juice ¼ tsp. sea salt ¼ tsp. freshly cracked black pepper ½ cup olives, pitted and sliced in half (you can either do one kind like Kalamata or a combo of two or three) DIRECTIONS: Preheat your oven to 425ºF and line a baking sheet with parchment paper. Trim, wash and dry the asparagus, and then toss in olive oil and lemon juice until all spears are fully coated. Arrange evenly on the baking sheet, and sprinkle with salt, pepper and lemon zest. Evenly disperse the sliced olives and cook for about 15-20 minutes until roasted and tender. *Note: As with the chicken recipe, you can prep all of this ahead of time allowing the flavours to infuse further, and simply pop it in the oven along with your chicken when you’re ready for dinner.

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Kelowna

•

Kamloops

•

Victoria

•

Nanaimo • Courtenay

•

Campbell River

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•

Nelson

MAY/J U NE 2020

Bold, fresh, and innovative. Updating your current home, designing a dreamy custom new-build, or revamping your commercial space to realign with your brand? At HK Interior design, we believe in creativity, function, collaboration, and excellent results. Contact us for a consultation today to lead the way and ensure your ideals are thoughtfully executed down to every last detail. Kelowna BC

250-575-0246 info@hannahkatey.com www.hannahkatey.com

True lake lifestyle. At your leisure. 1370 Water Street 250.762.3310 kelownayachtclub.com

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MAY/JUNE 2020

Olive Oil Cake with Lemon + Honey PREP TIME: 10 MINUTES COOK TIME: 40 MINUTES INGREDIENTS: 1 cup extra virgin olive oil, plus extra for greasing ½ cup cane sugar, plus extra for coating 1 cup light buckwheat flour 1 cup almond flour 2 tsp. baking powder ½ tsp. baking soda ½ tsp. sea salt 3 large free-range eggs, yolks and whites divided Zest and juice of one lemon 3 tsp. vanilla ¼ cup honey DIRECTIONS: Preheat oven to 350ºF. Brush a 9-inch springform pan with olive oil and line the bottom with parchment paper. One option is to sprinkle the edges of the pan with some extra cane sugar (it adds a nice sweet crunch to the crust of the cake). Whisk both flours, baking powder, baking soda and sea salt in a medium bowl and set aside. Combine the lemon zest, lemon juice, vanilla and honey in a small bowl and set aside. Using an electric mixer, beat the sugar and olive oil for 1 minute. Beat in yolks, then honey, lemon and vanilla mixture until peaks form. Slowly stir in the flour mixture and, once combined, set aside. Using clean, dry beaters, beat egg whites in another medium bowl (or the same one, but washed and dried) until soft peaks form. Fold egg whites into batter just to blend in 2 additions. Transfer to prepared pan, smooth top, and bake for 35-45 minutes (you can check by inserting a clean knife into the centre and checking if it comes out clean). Remove from oven, set aside to cool for about 15 minutes before running a dull knife along the edges and removing from the springform pan. Enjoy slightly warm, or allow to fully cool, adding toppings of choice. *Gluten-free and refined-sugar free, this cake is shown with Greek yogurt whipped with honey and fresh blueberries, but leave off the yogurt for a fully dairy-free dessert as well. *Note: this cake keeps for about four days if sealed in either an airtight container or wrapped thoroughly. The cake also freezes well, but allow to cool fully, and store in an airtight Ziploc bag before placing in freezer.

EAT• IN Celebrating great taste in the Okanagan’s culinary scene — all set for at-home dining.

boulevardmagazines.com |

MAY/J U NE 2020

Smack DAB Restaurant Smack DAB Restaurant 3762 Lakeshore Rd, Kelowna, BC V1W 3L4 Smack DAB Restaurant 3762 Lakeshore Rd, Kelowna, BC V1W 3L4 3762 Lakeshore Rd, Kelowna, BC V1W 3L4

take out & delivery take-out & delivery Wednesday – Sunday Wednesday – Sunday Wednesday – Sunday

12:00pm 12:00pm – – 8:00pm 8:00pm – 8:00pm Select hot, ready to eat dishes,12:00pm from our delectable Smack DAB TO-GO or enjoy our Meals

Select hot, ready to eat dishes, from our delectable Smack DAB TO-GO or enjoy our Meals On hot, The Go that prepared, frozen, andSmack packaged be reheated at our home. Select to are eat freshly dishes, our delectable DABto TO-GO or enjoy Meals On Theready Go that are freshlyfrom prepared, frozen, and packaged to be reheated at home. On The Go that are freshly prepared, frozen, and packaged to be reheated at home.

Accompany Accompany your your meal meal with with an an alcoholic alcoholic beverage beverage to-go. to-go. Accompany your meal with an alcoholic beverage to-go. To FIND US ON SKIP THE DISHES && DOORDASH To order, order, please please call call 250.860.4488 250.860.4488 FIND US ON SKIP THE DISHES DOORDASH To order, please call 250.860.4488 FIND US ON SKIP THE DISHES & DOORDASH To To view view our our menus menus and and to to order order online, online, visit: visit: To viewwww.smackdabmanteo.com/the-menu our menus and to order online, visit:

www.smackdabmanteo.com/the-menu www.smackdabmanteo.com/the-menu

Gulfstream Restaurant Gulfstream Restaurant 5505 Airport Way, Kelowna, BC V1V 3C3

5505 AirportRestaurant Way, Kelowna, BC V1V 3C3 Gulfstream 5505 Airport Way, Kelowna, BC V1V 3C3

TAKE-OUT & DELIVERY TAKE-OUT DELIVERY TAKE-OUT & DELIVERY DAILY DAILY5:00PM 5:00PM –– 8:00PM 8:00PM DAILY 5:00PM – 8:00PM

YouYou cancan select hot, ready totoeat GulfstreamDinner DinnerMenu Menuoror enjoy our select hot, ready eatdishes, dishes,from fromour our enticing enticing Gulfstream enjoy our

You canMeals select hot, ready to eat dishes,prepared, from our frozen, enticing Gulfstream Dinner or enjoy our Homestyle to-go that are freshly and packaged beMenu reheated home. Homestyle Meals to-go that are freshly prepared, frozen, and packaged totobe reheated atat home. Homestyle Meals to-go that are freshly prepared, frozen, and packaged to be reheated at home.

Accompany your meal with an Alcoholic Beverage to-go. Accompany your meal with an Alcoholic Beverage to-go.

Accompany your meal with an Alcoholic Beverage to-go.

To order, please call 250.878.4703 To order, please call 250.878.4703

To order, please call 250.878.4703

FIND US ON SKIP THE DISHES & DOORDASH FIND US ON SKIP THE DISHES & DOORDASH

FIND US ON SKIP THE DISHES & DOORDASH

To view our menus, visit: To view our menus, visit:

www.gulfstreamkelowna.com/menu To view our menus, visit: www.gulfstreamkelowna.com/menu

www.gulfstreamkelowna.com/menu

DEAR GUESTS, IF YOU MISS DINING AT BOUCHONS, WE CAN BRING BOUCHONS TO

FOR YOUR LUNCH

YOUR HOME

& DINNER

For 2- To Share -$59.95 A three course “Prix Fixe” Menu (Appetizer, Main course, Dessert)

We are open for pick-up or delivery Food & Wine Lunch: from 11:00 am until 2:00 pm. Dinner: from 5:00 pm until 8:00 pm. You can place your order by calling (250) 718-6282 from 10:00 am to 7:30 pm FROM TUESDAY TO SATURDAY ALL ORDERS MUST BE PREPAID BY A CREDIT CARD AND WE CAN MAKE DELIVERY FROM $100 ORDER

Our take-out menu will be posted and updated regularly on our website www.bouchonsbistro.com and on social networks. As we continue to monitor the ongoing developments related to COVID-19 (Novel Coronavirus), we are primarily focused on two things: the safety of our employees and customers and the continuity of our business operations. For social solidarity and for health and safety reasons the dining room at Bouchons Bistro is closed until further notice.

WE ARE READY TO SERVE YOU IN THESE UNCERTAIN AND DIFFICULT TIMES. STAY SAFE AND TAKE CARE OF YOURSELF AND YOUR FAMILY.

Thank you for supporting our business and we appreciate you spreading the word.

MERCI ET BON APPETIT !

250 763-6595 | 1180 Sunset Drive, Kelowna | bouchonsbistro.com 70

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MAY/JUNE 2020

La Bussola Restaurant | The Curious Cafe | Gather Restaurant

Take Out Menu

Open Tuesday - Saturday 1 pm - 6 pm

For special orders, text message: 250-864-6110 or email: Luigi@coccarogroup.com Delivery from Vernon to Peachland.

Curious Breakfast Kit

Bibimbap Rice Bowl Kit

6 house baked english muffins, 12 slices Curious cured bacon, 12 free range eggs, house made jam, potato hash. CAD$45.00

Serves Two. Ready to eat in 5 minutes. Rice, mixed vegetables, soy sauce, spicy gochujang sauce, marinated chicken. Frozen. Directions with meal.

Veal Marsala

900 ml Minestrone Soup

Veal with mushrooms and a marsala cream sauce, served with a side of seasonal vegetables.

CAD$12.00

CAD$30.00

Vegetable broth base, mixed vegetable hearty soup. Vegan.

CAD$29.00

Caeser Salad

Truffle Fries

Romaine lettuce, bacon bits, parmesan, house croutons, Curious caeser dressing.

House cut fries, truffle aioli, truffle oil, parmigiano, green onions.

CAD$9.00

CAD$11.00

Bruschetta della Casa

Antipasto Italiano

3 pieces grilled bread, garlic, fresh tomatoes, basil.

Charcuteries, cheese, seasonal compote, olives, crostini.

CAD$12.00

CAD$19.00

Mac N Cheese

Curious Burger & Fries

Mac noodle, provolone, smoked cheddar, parmesan, topped with garlic bread crumbs.

House made brioche bun, hand pressed beef patty, select your toppings.

CAD$17.00

CAD$19.00

Lasagna al Forno

Gnocchi Lauretta Style

Veal ricotta cheese, mozzarella, hand made pasta, marinara sauce, parmesan cheese.

Ricotta cheese dumpling, rose marinara sauce, parmesan cheese.

CAD$21.00

CAD$20.00

12” Pizza’s (Wed & Thur)

Tiramisu Cake

Pepperoni Pizza • Soppressata Pizza Margherita Pizza • Puttanesca Pizza

Gluten free, mascarpone cream, chocolate sponge cake.

CAD$18.00

CAD$10.00

Luigi’s Wine & Beer Picks and more items available please visit: ellisfoodmarket.com We will continue to add products to our store as we grow! Menu items subject to change. 1451 Ellis Street, Kelowna | coccarogroup.com | ellisfoodmarket.com boulevardmagazines.com |

MAY/J U NE 2020

travel

Restoration began in the 1990s. Skilled tradesmen were tasked with recreating intricate details of the 800-year-old cityâ&#x20AC;&#x2122;s baroque and rococo architecture.

History. Culture. Cuisine. Dresden is a delight WORDS TOBY TANNAS

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t’s not often a honeymoon can eclipse a wedding, but in the case of our recent nuptials in Germany, our honeymoon with Kempinski Hotels was one of the best decisions we made. European hotels, the best ones, are known for their charm and attention to detail. Kempinski has all of the finer points mastered. Their hotels exude luxury and exceptional service from the moment you arrive. A day after we said our vows in the German countryside, we arrived on the red carpet of Berlin’s Adlon Hotel. At the doorstep of the historic Brandenburg Gate, this iconic hotel is the epitome of luxury. From the caped bellmen to the luxurious lobby lounge, the Adlon evokes the feeling that you’ve arrived. It’s both grand and gracious at the same time. The original Adlon Hotel opened in 1907 and became one of the most famous hotels in all of Europe. It was mostly destroyed at the end of WWII. Today, it is a new building inspired by the original design and no detail has been overlooked. It offers beautiful suites and extremely comfortable beds and linens, the spa is divine and the location in the heart of Berlin can’t be beat. After two unforgettable days, we sadly checked out of the Adlon. It is the kind of place you never want to leave,

The Augustus Bridge spans the River Elbe, connecting Dresden’s historic town to the newer parts.

but another adventure was calling. We were heading east for a continuation of our Kempinski experience in Dresden Elbland. You may know Dresden as the city destroyed by Allied bombs near the end of WWII. More specifically, it was the Dresden city centre that was flattened. It is just a small area but it is packed with centuries of history and architecture. All of it was destroyed in the bombing raids and it would remain in that state for nearly half a century. Restoration began in the 1990s. Skilled tradesmen were tasked with recreating intricate details of the 800-year-old city’s baroque and rococo architecture. Dresden today is an attractive destination for anyone who loves history, culture and cuisine. Known as the “Florence on the Elbe” (river), Dresden is like a postcard at every turn. The first glimpse of our hotel, the Taschenbergpalais Kempinski, took my breath away. Built in the 18th century by order of the Saxon monarch Augustus the Strong for his favourite mistress Anna Constantia, Countess von Cosel, it exudes opulence. The building was among those destroyed in 1945. It was restored in 1995 and today is both beautifully historic and comfortably contemporary at the same time. Boasting 213 elegant rooms and luxurious suites, the Taschenbergpalais Kempinski does not fall short on service or charm. The rooms are spacious and contemporary with impressive views right outside the large windows. Staff are warm, helpful and

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Hotel Taschenbergpalais Kempinski in Dresden.

knowledgeable. It’s a first-class experience that feels special. With so many tempting restaurant options in the immediate vicinity, we took advantage of the hotel concierge service. They enthusiastically provided several recommendations, and we opted for modern German cuisine just a short walk away. As we headed off into the night we were sidetracked by the stunning architecture. Under the lights of the city, the buildings seemed to come to life. The famous Semper Opera House and

Dresden Cathedral called to our cameras. (We did eventually make it to dinner and it was delicious.) We booked a private walking tour of Dresden for the following morning, and this is something we highly recommend. Dr. Alexander Klein met us in the Taschenbergpalais lobby. Just a few steps from the hotel we were already immersed in the Saxon capital’s history. Dr. Klein’s knowledge and obvious passion for the stories and people who once walked these

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cobbled streets brought Dresden to life for us. I could almost hear the clacking of royal equine hooves and trumpets as we explored the residential palace of Augustus, bearing witness to his lust for opulence in the 18th century. The most obvious example is the series of rooms he had constructed to display his priceless possessions. Visitors would be led through each chamber that existed only to represent his wealth and power. The Royal Palace has been reconstructed as a palace of the arts and sciences. You can buy tickets to explore the rooms and examine artistic objects and costumes of the renaissance and baroque eras. You’ll be impressed by the unique collection of weapons in the Turkish chamber and the renaissance arms in the Hall of the Giants. Don’t miss touring the Royal State Apartments that have been restored to their full 1719 splendour. While most of Dresden’s historic buildings were destroyed by Allied bombs, many art pieces and artifacts are original. The nearby city of Leipzig was bombed first in 1945. Dresden leaders knew they were likely the next target. They quickly and carefully had precious pieces of history removed from the museums and stored where they could not be destroyed. Today Dresden is home to Germany’s oldest Christmas market, located right next to a large and modern shopping mall. Dresden is a city of contrasts: old and new architectural styles beautifully co-exist. It’s a magical example of a modern city that transports you to a different time. When it comes to transportation you don’t need a car to see the best of the Dresden Elbland region. There are two historic cable cars that run on the banks of the Elbe River. The best way to take in the cityscape is on foot, by bike or even in a kayak. Allow yourself at least four or five days to explore the many historic buildings and more than 50 museums of Dresden. Zwinger Palace is an experience that shouldn’t be missed. Be sure to check out the interactive museum that features the horse ballet of the royal wedding of 1719 between Augustus’ son Prince Friedrich August and Austrian Princess and Archduchess Maria Josepha. Dubbed “the Wedding of the Century,” Augustus the Strong used it to demonstrate his wealth to visiting royals. With a 270-degree, panoramic projection, you feel like you are in the centre of the spectacle. Watch for a new virtual-reality experience coming this summer. One cannot talk about Dresden without mentioning its rich musical heritage. The city has two symphony orchestras and more than 30 concert venues, as well as the Dresdner Kreuzchor, a choir with an 800-year history. Music lovers from all over the world gather year after year for the Dresden Music Festival and the International Dixieland Festival. Leave yourself time to experience a traditional German pub and what Dresden proudly calls the best chocolate ice cream in all of Germany. (I think they’re right!) The tourist season is typically from May to October, but a winter experience brings its own magic. Taschenbergpalais Kempinski transforms its historic inner courtyard into a sparkling ice rink and welcomes skaters young and old. If Germany is in your travel plans, consider a stop in Dresden Elbland. Pack comfortable walking shoes for those charming cobble streets and remember your camera. You won’t be disappointed.

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secrets and lives —

AND THE 7 SINS with EVA AYLWARD

ow in her fifth year on the board, Eva Aylward recently became Commodore of the Kelowna Yacht Club, just the fifth woman to do so in the club’s 75-year history. She originally joined after moving from Vancouver in 2015 as a way to meet new people, and went from running a few events to winning the club’s first election for Rear Commodore. Soon after, she moved to Vice Commodore, and now she’s reached the pinnacle position. “It’s a big honour for me,” Eva says. “The perception has been that it’s been such a boys’ club for forever, and it’s nice being young and being female. It’s about breaking the mould, and it’s a really amazing feeling to be able to say that.” Professionally, Eva is the Director of Finance for TG Corporate Holdings Limited, which controls 27 companies, including the well-known Tommy Gun’s Original Barbershop. “I deal with a lot of men in my profession as well,” she says, laughing. “Maybe I have a knack for fitting in with the guys.” It might have something to do with how well she fits into the laid-back atmosphere of Kelowna. “I love that you can go to work and wear flip-flops,” she says. “I love that you can explore your backyard and you could be doing a million things.” It’s the Kelowna waters that really captured her, though. WORDS ANGELA COWAN

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PHOTOGRAPHY LIZ TREMBLAY

“The perception has been that it’s been such a boys’ club for forever, and it’s nice being young and being female.It’s about breaking the mould, and it’s a really amazing feeling to be able to say that.” “I had a sailboat in Vancouver, probably about eight to 12 years ago. I did a lot of sailing around the San Juan Islands.” She sold the boat before moving, and then bought another with her husband when a moorage slip opened up in Kelowna. “It’s different than coastal waters,” she admits, “but the number one thing is we have the most beautiful lake here. The club’s got great members, and there are just great people here.” It’s anyone’s guess whether the influx of tourists will continue to stay down this year, but either way, Eva says, she’s looking forward to spending plenty of time cruising on the lake. “It might be nice just to toodle around.”

WRATH:

Pet peeves? Single socks. No joke, we have a pile of 30 unmatched socks. Where do they go? There are only two of us in our house. I have been stockpiling them in a bag thinking that one day they will come out of hiding. It’s not like we need socks for six months out of the year in Kelowna.

SLOTH:

The 7 Sins ENVY:

Whose shoes would you like to walk in? Queen Elizabeth II. It would be interesting to have a wealth of knowledge with all of the goings-on in the world, and also to know how she uses that knowledge.

GLUTTONY:

What is the food you could eat over and over again? Pickles and onions, hands down. I was born in Poland and this is a traditional dish. I am happy that I convinced my Irish husband to try it, and he actually likes it as well!

GREED:

You’re given $1 million that you have to spend selfishly. What would you spend it on? A Beneteau Oceanis 60 to sail around the world. Any leftover funds (if there were any) would be used to stock the liquor cabinet.

Where would you spend a long time doing nothing? My husband and I have a special place in Mexico where we go to unplug and relax. A week would be all I could take, as I constantly need to be doing something. Knowing that time doesn’t have a pause button, I have a hard time sitting still and doing nothing.

PRIDE:

What is the one thing you’re secretly proud of ? I don’t know about secretly, but I am very proud of being the youngest female Commodore at the Kelowna Yacht Club. Through the 75 years of the club, there have been only five women in this position. I am very proud of the fact that on the 75th anniversary of the Kelowna Yacht Club, I am able to serve as its Commodore.

LUST:

What makes your heart beat faster? Adventures and learning what the world has to offer with my partner in crime, Johnny.

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narrative

WORDS ANGELA COWAN

ILLUSTRATION SIERRA LUNDY

LIGHTS. ACTION. GLAMOUR? 78

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t eight years old, I’d swan about my bedroom with my baby blanket tied up tight under my armpits, dreaming of long dresses and red carpets. As a girl, a teenager, and even well into my early 20s, I harboured deep fantasies of becoming a world-famous actress. I daydreamed about what kind of interview answers I’d give, where I’d travel, what (incredibly handsome) leading men I might work with. I dabbled in theatre and talent searches, but I never took the plunge to try and make a real career out of it — partly because of finances (head shots, acting classes, travel, etc.), and partly because my parents were (understandably) reticent about me entering the industry. But mostly, something was missing. It wasn’t until my first writing class at university that I had a light bulb moment and realized where my heart lived. Since then, one thing I’ve discovered about writing, and in particular, writing for magazines, is that doors open that you otherwise wouldn’t have access to. As a full-time writer, I’ve gone on culinary tours, I’ve visited incredible artists and authors in their creative spaces, I’ve met royalty, and on one memorable occasion, I even held an actual Oscar (Best Director, I’d like to thank the Academy . . .). But as a decadelong fan of Murdoch Mysteries, when I got the opportunity in October 2017 to not only meet the cast and crew but to spend the better part of a day on set while on assignment, it quickly became the pinnacle of my interviewing experiences. Murdoch travels outside of its regular Toronto shooting schedule probably once a year, and this was the first time they’d made the trip across to Vancouver Island, shooting in Gowlland Tod Park and Cattle Point over three days for a two-hour Christmas special. So it’s early Friday morning on day three, and I drive into a mostly deserted parking lot at Cattle Point with a flicker of trepidation. Thankfully, Katherine Wolfgang, head of publicity for CBC, comes over as I stand just outside my car, wondering where I’m supposed to go. Large, backless set pieces stand off to one side for an upcoming village scene. A square black tent flutters in the frigid sea winds, sheltering the director and assistant directors. And way out on the water floats a massive canoe, waiting to manoeuvre into place for another take. It’s not even 9 am, but most of the cast have been on set for hours already, says Katherine as she leads me to a spot where I’ll be out of the way. There are several scenes being shot today: walking along the beach, a confrontation in a Songhees village, and the canoe ride, which is where the

two leads are right now. A low, lightly striated cloud cover creates the ideal light for today’s shoot: flat and bright, with a spectacular sunrise. I get to watch the monitors through the flaps in the director’s tent, seeing just how they frame the shots. All those fantasies of being on a real live television set come rushing back, complete with dashing romantic leads and people shouting from every direction as the cameras are set up. Then a heavy blanket of silence falls and I can hear far-off gulls behind the snatches of dialogue, and it’s in this moment, standing, waiting, watching, while a glaciercold wind knifes through my jacket and burns my ears, I realize that what strikes me the most is just how incredibly hard every single person is working here. Far from being the glamorous, luxurious existence most people associate with TV and movies, what I witness on set is long hours, endless repetition, collaboration and discussion for the smallest of details, and little to no time for anyone to even escape to the port-a-potty, let alone eat or take a break. Between takes, the stars are swiftly wrapped in earmuffs and knee-length parkas. Other people from the media mill around like me, waiting for a minute or two to grab someone for a quote. The canoe is beached, and lead and Montreal native Yannick Bisson joins Dylan Neal and Megan Follows for a scene hopping from giant log to giant log over the rocks. Director Gary Harvey calls out suggestions for small changes to Bisson’s performance, and they reset again and again and again. Somehow, the actors maintain the same level of authenticity and emotion each time, tweaking their performances an inch this way and that. One moment that’s stuck with me to this day is the sight of Murdoch himself coming back from the catering tents eating a few hurried bites of coleslaw out of a tiny paper cup, before jumping right back to work. Despite having been on set since well before sunrise and with many hours yet to go, Bisson is gracious and kind, and takes time to chat to everyone who’s come to see him, no matter how briefly. A fellow from a radio show gets to Bisson before me, and I stand back to let them talk, grabbing a few notes so I don’t have to repeat questions. At this point I’ve been on set for close to four hours, and I’m ready to jump in for my turn when the director jogs through, shouting for everyone to get back in place for the next round of takes. Outwardly, I’m professional and pleasant. Inside, I can feel my tiny chance to talk to the leads slipping away. But

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It’s in this moment, standing, waiting and watching, while a glacier-cold wind knifes through my jacket and burns my ears, I realize that what strikes me the most is just how incredibly hard every single person here is working.

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then a hand grabs my elbow. I turn, and it’s Bisson, smiling so that my heart actually does an extra hard thathump, and he promises to find me when they’re done. I end up getting the interview, and with Hélène Joy as well, who is equally gracious and waits until I’ve asked all my questions before moving on to the next person anxious for her time. I have to wait to chat to showrunner Peter Mitchell, so while Black Press photographer Don Denton explores with his camera, I end up chatting with Simon McNabb, one of the main writers for the Christmas special. A Vancouver native, he’s about my age, and happy to talk about the writing process for the show. And it’s here, chatting with Simon, that I realize I’m the most relaxed, and the most at home. Seeing behind the scenes has been fascinating and exciting, and I’ve definitely had a challenge keeping my inner fangirl in check, but for the first time, I can see where I might fit in a situation like this: warm and toasty in the director’s tent, seeing my words brought to life by incredibly talented people. The little girl inside of me still dreams occasionally of flashing cameras and golden awards, but red carpet dreams aside, I think I’ll stick with my pen for now. Do you have a good story to tell—and the ability to write it? Boulevard readers are invited to submit stories for consideration and publication in the Narrative section. Stories should be 800 to 1,200 words long and sent to managing editor Susan Lundy at lundys@shaw.ca. Please place the word “Narrative” in the subject line.

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“Photographing The Influencers was fun but challenging,” says Liz Tremblay of Aviva Studios, who stepped in during the COVID-19 pandemic to photograph this edition of Boulevard Okanagan. “Due do social distancing, I had to really think about how I did things—from greeting my subjects to posing them—and how we moved around the location itself, which had a lot of challenging areas that were narrow and high. Even the makeup, done by the amazing Jenny McKinney, was done online as she guided all of the subjects on applying their own makeup. I photographed everyone with a 200 mm lens. I love this lens because it allows me to create beautiful images and, to focus it, I can’t be any closer than eight and a half feet. The location was awesome. It’s a large site which gave me lots of areas to work with, and offered the shoot a variety of looks. As the day went on and the light changed, I was able to move around and work with the available light. This is important if you need to work fast. Although I did use some flash lighting for some of my subjects, this tends to slow the shoot down, so most were photographed with natural light.” As a photographer for over 25 years, Liz says, “I feel incredibly blessed to do what I love every day and am grateful to be a part of this edition of Boulevard Magazine.”

PHOTO BY CAROLYN CARSON

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