Boulevard Magazine, Okanagan, May/June 2021

MAY /JUNE 2021

OKANAGAN LIFE AT ITS FINEST

THE INFLUENCERS The Okanagan’s business superstars

WHEN COLD IS HOT A deep dive into cold water therapy

WITH THE WORLD AT YOUR FEET Where home and hill live together

DREAM YOUR REALITY

Step into the fanciful this fashion season

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CONTENTS 46

28 FEATURES

28

On the Cover Photo by Lia Crowe

Ken and Linda Stober, photographed inside the beautiful Lakehouse Home Store.

THE INFLUENCERS

56

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WITH THE WORLD AT YOUR FEET

Where hill and home live together

By Valaura Jones

40 DREAM YOUR REALITY

Step into the fanciful this season with these ultra- feminine silhouettes

By Sarah D’Arcey and Lia Crowe

46 WHEN COLD IS HOT

Taking the plunge into cold water therapy

By Toby Tannas

50

IT’S ALL ABOUT THE LIFESTYLE

Thirty years at Predator Ridge

By Darcy Nybo

SPECIAL FEATURE

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The Influencers

By Lia Crowe, Don Denton and Sean McIntyre

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90

40

DEPARTMENTS

8

CONTRIBUTORS

20 WEEKENDER

96

TRAVEL

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EDITOR’S LETTER

Wine, wildlife and a wicked little getaway

Malta the amazing

Family first

By Brian Argyle

By Suzanne Morphet

By Susan Lundy

12 LIFE.STYLE.ETC.

Sue Boschman

By Lia Crowe

14

DESIGN NOTES

Luxury to live by

By Cayley Belair

16

WELL & GOOD

Nutritional navigation

By Kaisha Scofield

25 GOOD TASTE

A passion to share: Chef Travis Pye

By Susan Lundy

36 BUSINESS CLASS

On the right side of history: Orchard Park

By David Wylie

100 SECRETS AND LIVES

Laura Draycott

By Angela Cowan

102

NARRATIVE

Of dreams and travel

By Susan Beiderwieden

106 BEHIND THE STORY

By Lia Crowe

90 FOOD & FEAST

The (not so) humble egg

By Ellie Shortt boulevardmagazines.com |

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contributors “Travel brings significant health benefits, according to a multitude of stud-

BRIAN ARGYLE WRITER MALTA THE AMAZING

ies. In fact, even the anticipation of travel brings rewards. Visiting distant lands broadens the mind and lowers stress levels—save for the odd rush to make a connecting flight! It pays off with the experience of new people and cultures, smells and flavours, sights and sounds, and memories that will last a lifetime.” After an early retirement to Vancouver Island as a snowbird, Brian turned his lifelong passion for photography into a profession. As a photographer, his greatest enjoyment comes from meeting new people and sharing— for a few moments—their lives, events, sports or hobbies. argylephoto.com

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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 MAY/J U NE 2 02 1

BLACK PRESS MEDIA Penny Sakamoto GROUP PUBLISHER

BOULEVARD Mario Gedicke

GROUP PUBLISHER 250.891.5627

info@blvdmag.ca

MANAGING EDITOR Susan Lundy

ASSOCIATE EDITOR Lia Crowe

CREATIVE DIRECTOR Lily Chan

DESIGN Michelle Gjerde Tammy Robinson Kelsey Boorman

“I have had the pleasure of photograph-

ANDREW LIPSETT PHOTOGRAPHER WITH THE WORLD AT YOUR FEET

PAGE 28

ing All Elements Design.Manage.Build projects in the past, so I was excited to see what this home had in store. Snaking up a long driveway cut into the mountainside, the emergence of a dramatic view of Okanagan Lake was a given. Welcomed by the hospitable homeowner, I was excited by the wide open space that was lit naturally by a wall of floor-to-ceiling windows overlooking a 200-degree view. Clean, crisp features and leading horizontal lines made this home a delight to photograph. The heavy rain cleared to showcase stunning late afternoon light and a sunset that was the cherry on top. Bringing homes and spaces to life offers me a lot of ‘ah-ha’ moments, and this was one of them.” Andrew Lipsett is an award-winning commercial photographer who enjoys shooting for builders, designers and entrepreneurs.

“There’s a trend ‘afloat’ you may have

spotted on your social media feed: a curiosity about cold water that’s sparked one of the biggest wellness trends of 2021. Cold water therapy definitely isn’t for the faint of heart, but if you can brave a bit more than a splash you could be in line for a whole host of health benefits.” A broadcast veteran, Toby co-hosts Beach Mornings with Ara & Toby on Kelowna’s 103.1 Beach Radio. She’s a mother to two teenage girls and two four-legged kids.

TOBY TANNAS WRITER WHEN COLD IS HOT

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ADVERTISING Mario Gedicke Vicki Clark

CONTRIBUTING Brian Argyle WRITERS Susan Beiderwieden

Cayley Belair

Angela Cowan Lia Crowe Sarah D’Arcey Valaura Jones Darcy Nybo Sean McIntyre Suzanne Morphet Kaisha Scofield Ellie Shortt Toby Tannas David Wylie

CONTRIBUTING Lia Crowe, Don Denton,

PHOTOGRAPHERS Darren Hull,

Andrew Lipsett

ILLUSTRATION Sierra Lundy

CIRCULATION & Brian Gold

DISTRIBUTION 250.763.7575 TRENDING ONLINE:

View Boulevard’s Fashion Friday

www.vicnews.com/life Any device. Any time.

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

Tel: 250.381.3484 Fax: 250.386.2624 info@blvdmag.ca boulevardmagazines.com

MAY/JUNE 2021

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PHOTO BY LIA CROWE

family first

Family life began for me back in the mid-’80s when I moved in with my boyfriend of five months. The house, recently vacated by the boyfriend’s ex-wife, came with furniture, a pair of kids and a gerbil called Quasimodo.

“Don’t touch the gerbil,” Derrick warned his son, not five minutes after I arrived. “It bites.”

“It won’t bite me,” asserted Dylan. He reached into the cage to stroke the warm and furry Quasimodo who, startled from slumber, sunk its teeth into Dylan’s finger.

Dylan shrieked. “It bit me! You-you...asshole!”

“Dad!” Jessica shouted. “Dylan swore! And he touched the gerbil!”

I—21 years old and unused to children at all—watched the unfolding scene with quiet horror. I was a career-pining, quasi-academic, eager to write my way to fame and fortune. Parenting was not on the to-do list.

But this all changed over the next few years. And by the time my own daughters came along, I’d fallen in love with all things family—a love affair that has endured these past decades far beyond cares about career.

And as it turns out, this scene with my eventual first husband, now my ex-husband, occurred at the start of another decades-long project. The result is my new book, Home on the Strange: Chronicles of Motherhood, Mayhem and Matters of the Heart. The book, like parenting, has been a labour of love, and I was beyond excited for its release on April 13 via Heritage House Publishing.

Home on the Strange follows a cast of strange characters (me, my family and friends) in a collection of 75 essays that peer into the everyday world of family relationships. What drove this collection of stories? My compulsion to write, for one thing. Myriad crazy anecdotes, for another. And, thankfully, a series of deadlines over the past three decades that forced me to record this treasure-trove of memories in real time. Over the years, I’ve written dozens of columns, first for newspapers and eventually for Boulevard and a few other smaller magazines. Although I didn’t realize it at the time, the columns became perfect conduits for memories.

What inspired these stories? Well, when your younger daughter adopts a shop vac as a pet and you end up dragging it around everywhere by the “leash” (cord)—including the school play—you have to write about it. When you can’t sew and your elder daughter wants to be a slug for Halloween, or you mangle an educational sex talk with your kids, you have to write about it. When you drive across the country in a road-weary hippie van, run out of gas in the middle of nowhere Alberta, or drive 40 minutes through the wilderness of Vancouver Island, dodging potholes and bear cubs, seeking morning coffee—to no avail—you have to write about it. All these strange and amusing experiences beg to be told. I’ve also experienced some trauma, including my daughter’s devastating cycling accident and my husband’s near-death heart attack, and those stories are in the book as well.

As for the cast of characters, I owe them a debt of thanks for gracefully accepting my gentle-but-rather-public teasing over the years. But all is well. Derrick can’t divorce me over it…that already happened years ago.

My daughters are safely tucked away in cities different than my own, and besides they’d never give up access to our liquor cabinet. That leaves my husband, Bruce, and I’m not worried about him at all. When I wrote my first book, Heritage Apples: A New Sensation, he was able to quote the pages on which he was mentioned and direct everyone to his photo. He’ll handle the notoriety. (See, I just did it to him again!)

Ultimately, the most mocked person in the book is me as I attempt to navigate this world as a mother, a wife, a journalist and, according to one reviewer, “a keen observer on the foibles and challenges of life.” This reviewer further states that I write with “humour, honesty, and humanity.

And hope.”

Hope, indeed—I hope readers enjoy it.

Susan Lundy Editor

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NEW SPRING ARRIVALS DAILY

landmarkclothiers.com

life.style.etc.

SUE BOSCHMAN, CO-FOUNDER OF LAKEHOUSE HOME STORE WORDS + PHOTOGRAPHY LIA CROWE

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S

ue describes her style as classic, elegant and timeless, but not fussy! She’s passionate about fitness, lives by the motto “go with your gut” and is not afraid of hard work.

Growing up in different small towns in Saskatchewan as the daughter of an RCMP officer and a teacher, and moving every year, Sue learned how to adapt to new living spaces.

“Every time we moved meant I had to figure out how to make my worldly possessions work in our new home. I was known to be up late in the evening making things look ‘just right.’ A bit of a perfectionist streak, some might say.”

Asked what aspect of her work she enjoys the most, Sue says, “I love the people I get to work with every day. It has been a bit of a long road, but I feel incredibly lucky with my Lakehouse team.”

And what’s the best life lesson she has learned recently? “[The moral of] the tortoise and the hare. Slow down. Be true to yourself even if everyone else around you is on hyper speed.”

READING MATERIAL STYLE INSPIRATIONS & LIFE Style icon: Andreza at Bia Boro.

Favourite artist or piece of art: Most of the art we own is from Canadian artists. The one we bought on our first anniversary by Don Li-Leger called “You still make me feel brand new” is still my favourite 25 years later.

Era of time that inspires your style: I would have to say the ’70s. Love the music, the vibe.

Favourite cocktail or wine: Ex Nihilo 2018 Pinot Noir Reserve.

Favourite flower: Tulip—spring is my favourite time of the year.

Favourite restaurant: Many! RauDZ (sitting at the bar with a fresh fruit cocktail), Waterfront Wines, BNA. Favourite city to visit: New York.

Favourite place in the whole world: Maui.

Kihei in particular. Love our old hotel on the beach—The Hale Pau Hana.

One thing that consistently lifts your spirits during these hard times: Walks with our dog, talking about our day with family while making dinner at home, remembering to focus on the good that happened in the day, not the negatives.

Fave print magazine: Canadian House + Home, Architectural Digest and Elle Décor.

Fave style blog: Lisa Sherry is my new obsession.

Coffee table book/photography book: Elephants in Heaven by Joachim Schmeisser.

Last great read: 7 Habits of Highly Effective People by Stephen Covey. It’s a heavy read. Try the teen version…it will do the trick!

Book currently reading: The past five years have been extremely busy, so time for a good book is hard to come by. However, I always have time for a good cookbook. I’m anxiously awaiting the new Whitewater Cooks Together Again by Shelley Adams.

Favourite book of all time: An easy read but The Art of Racing in the Rain by Garth Stein.

FASHION & BEAUTY All-time favourite piece: Jeans!

Favourite pair of shoes: My New Balance running shoes.

Favourite work tool: My MacBook.

Moisturizer: Eminence Organic Skin Care.

Scent: Le Labo.

Must have hair product: Davines (get it at Orah Spa + Salon).

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design notes

TO LIVE BY

By Cayley Belair Hannah Katey Interior Design Inc.

With a goal of creating a cohesive, open living room/dining room area, we have compiled a collection of some of our favourite pieces from local retailers.

5.

7.

6.

Living Area 1. Accent chair This versatile accent chair is perfect for any space, large or small.

The swivel feature allows everyone to be part of the conversation. Pryce Muslin Swivel Chair, Currey & Company, Robinson Lighting, $3,025.

2. Side table The Rasi table/stool is made of cast aluminum in either antique brass or graphite. This piece is multi-functional and will complement any space perfectly. Rasi Graphite Table/Stool, Currey & Company, Robinson Lighting, $1,269.

3. Coffee table One of our favourite coffee table styles! This table combines glass, wood and steel to complement any industrial or rustic (or both!) living room scheme. Prato Coffee Table, Muse & Merchant, $1,199.

1.

4. Sectional We love how modern and versatile this sectional is. The airiness can help make a space feel more open. All configurations are customizable, so you are able to create a sofa that is unique to you. Romy Collection, Muse & Merchant (call for price).

5. Area rug This area rug features a modern abstract print, and grounds this living room space. Adding in a pattern creates a playful and completed space. Surya ADO-1025 (7'10" x 10’2"), Lexi & Lake (call for price).

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Dining Area

10.

6. Dining table The most unique dining table we have ever laid eyes on! The wood pedestal leg on this table has been formed and shaped to replicate an ocean current.

If you are looking for a statement piece, look no further! Available in solid walnut, or maple. Wave Dining Table, Lakehouse Home Store, $4,465.

7. Dining chair We love the mid-century modern look of this chair with its wood and white fabric combination. The perfect addition to any dining room. Kurt Dining Chair, Lakehouse Home Store, $595.

8. Bookshelf This rustic-modern bookshelf is extremely unique. Built in an A-frame style and combined with solid wood shelves, it is a great piece to add to any living room, dining room or home office. Colin Bookshelf, Muse & Merchant, $1,499.

9. Area rug Adding a textured rug with a layered solid or pattern on top can change the entire look of a room. Now this dining room has double the comfort, and it creates a sense of cosiness as well. Surya AZA-2312 (8' x 10’), Lexi & Lake (call for price).

2.

8.

10. Layered area rug We’ve added a solid-coloured rug to layer with the textured rug underneath to give this space just a bit more depth and comfort.

Surya NBD-2301 (5’ x 7’6”), Lexi & Lake (call for price).

9.

4.

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well and good

nutritional navigation Understanding bio-individuality WORDS KAISHA SCOFIELD

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T

here is no one way to eat. We are biologically unique. Even if we all ate the exact same foods, our bodies would react in very individual ways. The countless differences between our lifestyles, dietary histories, movement habits, stress levels, age and genetics all make for varied nutritional needs. When it comes to nourishing and fuelling the body, we are all perfectly different.

Bio-individuality is the concept that there is no one-sizefits-all diet, and the understanding that our nutritional needs vary depending on a wide variety of factors. It reinforces the idea that eating the same food does not lead to the same digestive outcome from one individual to the next. Understanding bio-individuality can help us to navigate diet confusion and move toward a more personalized and empowered eating style.

Diets are oversimplified eating plans. For example, when I eat corn, it makes my stomach hurt, so I avoid it. Does that then mean that no one else should eat corn? What about dairy or meat? If my neighbour Jenny is living her best life as a vegan, does that mean Uncle Phil is wrong about the keto diet blowing his mind? Of course not—what works for Jenny isn’t necessarily going to work for Phil because their bodies are not the same.

Figuring out your own digestive needs can take time and can be challenging, so here are some tips on how to find what works best for you.

BE YOUR OWN DIGESTIVE DETECTIVE

Keep a digestion journal (note, this is not macro or calorie tracking) and record how you feel when trying something new. Not used to eating gluten? Give it a try and see what happens (unless you have celiac disease). If gluten bugs you, then try sourdough or sprouted oats. If you haven’t had meat in a while, try going to a well-respected butcher and buying meat that has been ethically raised and processed. These experiments may sound scary but as life changes, so too do our digestive and nutritional needs. Where you may have needed lower calories as a university student, those extra hours you’re putting in at the gym these days may mean it’s time to pay more attention to your fuelling.

BE CURIOUS

We can get excited when someone tells us about their new diet, especially when they are seeing great results. If their way of eating appeals to you, it is okay to try it out, but it’s

important to resist digging in and to know when to accept it, if it isn’t working for you. This doesn’t mean that you are a failure at eating, it simply means that you and your friend have different digestive systems.

REJECT RIGIDITY

Excess sugar and highly processed foods should be approached with moderation, but all other foods can be approached with an open mind. If someone tells you that carbohydrates are bad, investigate which carbs work for you and which ones don’t. If you’re lectured about the dangers of meats, try eating meat that appeals to you and see how your body reacts. Think you need to eat nothing but vegetables?

How does that feel after a few days? Additions and eliminations should only be considered after you have taken enough time to make an informed choice.

BE SUPPORTIVE

It is important to recognize that everyone’s goals and needs differ, so try to approach food conversations with compassion.

We are all just trying to live our healthiest life, so when your coworker comes at you raving about his latest juice cleanse, simply recognize that he is also just trying to find what works for his body.

BE PATIENT

These things can take time and, sometimes, just when you get the hang of things, your life will change and along with it your nutritional needs. Your life, your body and your digestion are not static, and as with any organism, your body will change and evolve according to what it needs at any given time. That is why it is important to be patient and kind to yourself. Commit to taking the time to get to know what works for you so that when life takes a new path, you can keep up.

EAT HAPPY

When was the last time you ate something because it made you happy? We are so focused on restricting because it is expected of us that we often lose the joy of food. There is, of course, a very important distinction to be made between eating foods because they are cheats and eating foods because they bring joy. The former looks like binging on an entire pizza in the closet, while the latter is more akin to going out for fancy

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Food doesn’t have to be complicated but it does have to be considered.

We may have different digestive systems but we generally share the same goals: to eat well, be healthy and enjoy life.

doughnuts with friends. It’s important to note that disordered eating is a very real and very common issue that affects people from all backgrounds. If this is something that feels like it might apply to you, know that you are not alone and please seek out help from a mental health and/or eating disorder professional.

Food doesn’t have to be complicated but it does have to be considered. We may have different digestive systems but we generally share

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the same goals: to eat well, be healthy and enjoy life. Acknowledging your bio-individuality is the first step to achieving these goals by supporting your digestive system. Knowing that we all need different fuel helps us let go of the one-diet-fits-all mentality and approach food with curiosity and enthusiasm, empowering us to do the work and find the very best way to fuel and nourish our perfectly unique bodies.

How does CHBA benefit you?

The CHBA has over 270 industry leaders locally in the Central Okanagan, over 2,500 members provincially, and more than 8,000 industry leaders nationally. As an association, we have a collective strength and visibility to help serve our industry, all while offering our members a number of direct benefits.

BENEFITS YOU CAN BUILD ON. To become a member visit chbaco.com/join-now Or call us at 250.861.3988

BECOME A MEMBER.

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weekender

Wine, wildlife and a

wicked little getaway WORDS + PHOTOGRAPHY SUZANNE MORPHET

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i

might have walked into a John Constable landscape from the early 19th century.

Clouds billow up a mountainside that’s dusted with fresh snow. In the foreground, a pond reflects the sky and surrounding forest in a watery blur of red, green and yellow. Beyond the pond, a river rushes past, eager to reach the sea.

But this is no painting.

It’s the utterly enchanting view from our balcony at the Cowichan River Lodge, located in the Cowichan River Valley, close to Duncan on Vancouver Island.

My husband and I have escaped here for the weekend with two thoughts in mind—wine and wildlife.

While the valley has been making a name for itself as a cool-weather wine region for the last 20 years, wildlife is also commanding more attention.

Take, for instance, the gregarious elk that moved into Youbou in the last decade, grazing people’s gardens and peering in windows. Locals even gave five of the bull elk names. They’re Bob, Henry, Dennis, Howard and Mr. Hollywood.

Over on the marine side of the valley, hundreds of fat and frisky sea lions have been stopping in Cowichan Bay every fall recently on their annual migration

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from Alaska to California, flopping on docks and swamping boats.

And of course, the Cowichan River is famous for its fish. Chinook, coho and chum salmon share this 47-kilometre stretch of running water with steelhead, trout and more. Experienced fly fishers like fourth-generation fisherman Tristan O’Brian rave about it.

“I’ve been up and down the island, explored a lot of remote rivers and never have I seen a river that supports the amount of life this river does,” Tristan tells us as we float down the river from Lake Cowichan in his fishing raft on our first morning.

In spring, the river runs high and fast. We drift past half a dozen boats with fishers, mostly men, standing and casting lines. Passing over a shallow stretch, Tristan points out a couple of sleek rainbow trout.

“The salmon provide the trout with an unreal amount of nutrients,” he says, explaining that any salmon eggs that don’t hatch get scooped up by the trout.

Landing back at the Cowichan River Lodge, we meet up with lodge manager John Chilton.

With 16 riverfront acres, the lodge gets plenty of four-legged visitors. John shows me pictures of bear, cougar and elk, all captured by a motion-activated camera.

Fresh elk dung litters the lawn.

“About two years ago we had a young bull elk,” he explains, “and I thought he was a loser. He didn’t have any horn or anything. But then he left and came back with all these girls!”

Walking around the pond, John points out a beaver dam dug into the bank. The beavers aren’t usually around during the day, but occasionally a group of river otters will show up and then, “all hell breaks loose,” he chuckles. “They scream at each other!”

ELK IN YOUBOU.

see.

The five resident bull elks in Youbou are just that—resident year-round. They often walk down the highway through town but can be difficult to spot if they’re resting in someone’s garden. Sunrise and sunset are the best times to see bigger herds including females and calves.

“You might see five or 35,” the waitress at Cassy’s Coffee House told us when we stopped to inquire. Even the resident bulls are wild animals, so keep your distance.

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FLY FISHING.

Driving to Youbou, we see signs warning about elk. Before long, we spot three bulls grazing in front of a trailer park. With their slender legs, big eyes and reddish racks, Tom, Dick and Harry— or whatever they’re called—are impressive, but look hilariously out of place.

The next morning big, fat snowflakes swirl outside while we read by the fireplace. It’s hard to leave this lodge, but we’ve got a date with the winemaker at Averill Creek Vineyard down the road.

“I do as little as I can,” Brent Rowland tells us when we arrive for our tour and tasting. “If you had to put a list of ingredients on a bottle, mine would say ‘grapes’ and that’s it.”

That means no nutrients, enzymes, yeast, sulfites or any of the other “aids” that many conventional winemakers rely on. “It’s much harder to make wines this way,” he says as we sample a fragrant young pinot noir from the barrel, but “a lot more pure and honest.”

Since arriving at Averill Creek in 2018, Brent’s been figuring out what works—“pinot noir is king”—and what doesn’t, such as Marechal Foch.

“I just took a chainsaw to the Foch and grafted on pinot noir,” he adds.

Sitting in the lounge and looking over this big valley from the sunny side of Mount Prevost, we realize some things in life really are that simple.

Coming to Cowichan for a weekend is one of them.

If you go: thecowichanriverlodge.com averillcreek.ca

CHARCUTERIE AT THE LODGE.

COWICHAN RIVER LODGE.

do.

eat.

sleep.

Fly fishing is experiencing its biggest surge in popularity since A River Runs Through It was released in 1992. Guide Tristan O’Brian says young people are really getting into it, as well as more women. The Cowichan River Lodge can organize a guided fishing tour for you. For a different wildlife experience, take a Hawk Walk at The Raptors in Duncan.

Hawks and other birds of prey fly overhead and you might get the thrill of a hawk landing on your gloved hand. pnwraptors.com.

Breakfasts at the Cowichan River Lodge are filling and delicious with locally sourced ingredients such as sausage from Cure in Cobble Hill, yogurt from the Cowichan Milk Company and coffee from Drumroaster. Farm Table Inn, near Skutz Falls, is a great choice for dinner, serving locally raised beef and their own pork. We enjoyed their West Coast bouillabaisse and Jäger pork schnitzel, paired with local wines. Averill Creek Vineyards has recently introduced charcuterie boards that include locally made spreads and pates from Pickles’ Pantry and island-made cheeses.

The Cowichan River Lodge is a beautiful log structure with big picture windows, four comfortable guest rooms and peaceful natural surroundings.

Built originally as a fishing lodge, it now caters to a wide variety of guests looking for rest and recreation, on the river and off. Hosts John and Danielle can help you plan activities from hiking and biking to wine tasting and whale watching.

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good taste

A passion to share Travis Pye, chef at Lakehouse Home Store WORDS SUSAN LUNDY

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PHOTOGRAPHY CONTRIBUTED

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“It is a form of art and a creative release.”

hef Travis Pye is the operations manager and executive chef for Lakehouse Home Store—a job that allows him to bring his passion for food and cooking to customers every day. Boulevard recently caught up with Travis and asked him a few questions:

WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?

I was born in London, Ontario but grew up in the sunny Okanagan. I feel very fortunate to call Kelowna home, especially as a chef. The region is so rich in seasonal ingredients like earthy vegetables, sun-soaked fruits and some amazing farmers and ranchers raising livestock the right way. I get inspiration for a dish everywhere I turn.

WHERE DID YOU TRAIN?

I trained at the prestigious Le Cordon Bleu Ottawa Culinary Arts Institute and wrote my Red Seal examination at Saskatchewan Polytechnic in Saskatoon. However, I would say I learned the most during my hands-on experience across this country.

In the first 10 years of my career, I opened eight restaurants in four provinces and two states. I’ve been busy!

HOW LONG HAVE YOU BEEN IN YOUR CURRENT POSITION?

I am coming into my third year with Ben, Sue and the Lakehouse team. I am very fortunate for this relationship and opportunity. Living the lifestyle of a chef is tough and can really wear on your physical and mental health. It takes a strong person with a strong will to be successful. I have a lot of respect for my fellow chefs out there. With this new role out from behind the stove, I was able to create a more sustainable life for myself, and still get to cook, talk food and ignite that passion in others. I am forever grateful.

WHERE DID YOU WORK BEFORE THAT?

I started my career by moving up the ladder of two large corporate restaurant groups. Red Robin restaurants and JOEY Restaurants taught me structure, people development, financial discipline and consistency. After culinary school, I wanted to be the creator; I wanted people to taste my creations, so I moved over to running food and beverage operations in hotels and resorts. Prestige Hotels & Resorts, The Cove Lakeside Resort and Elk Ridge Resort taught me menu development, huge catering operations, fine dining and everything in between.

WHY DID YOU DECIDE TO BECOME A CHEF?

I started in kitchens washing dishes when I was 14 years old and never looked back. I was attracted to the rough and tough— wild even—atmosphere. The camaraderie, intensity of the rush and satisfaction of seeing someone’s face or talking to them after they’ve eaten your meal is indescribable. It is a form of art and a creative release. The fact that I could make a living doing what makes me happy was a no-brainer.

WHAT IS YOUR ROLE AT LAKEHOUSE?

I am the operations manager and executive chef for Lakehouse Home Store. I brought some of my structured restaurant background to the retail world, where we continue to create a unique shopping experience for consumers looking to support their love of homecooking and décor. I am fortunate to get to play around with all the quality products we have handpicked and curated, teach cooking classes, and develop a passionate team of foodies and chefs alike, all while sharing my knowledge with customers on the floor each and every day.

WHAT IS YOUR SPECIALTY?

I’ve done it all. I really love to cook regionally and seasonally— meaning that wherever I am, I like to highlight what is available and sustainable around me. Seafood also has a special place in my heart. From halibut to salmon, scallops and fresh shucked oysters, I love cooking it all.

WHAT IS YOUR GO-TO MEAL WHEN YOU’RE LOW ON TIME?

Low on time? Keep it fresh, raw and easy. Let good quality ingredients shine. Some may think salads are boring or too healthy.

But there is so much you can do. Add a piece of halibut, salmon, steak or a sous vide chicken breast. Bring together a quick vinaigrette. Add fruit, nuts and fresh herbs. Change it up depending on what you have in your fridge and pantry. So salads are my go-to quick meal.

WHAT WOULD YOUR LAST MEAL BE?

I trained in French cuisine so it needs to be rich. Probably a New York steak done in a cast-iron pan, basted with garlic, herbs and butter; pan-seared scallops (save the cooking juices to drizzle on your bread); and silky mashed potatoes with smoked gouda.

Any roasted vegetable will do. And a silky Béarnaise to bring it all together. Mmm.

TELL US ABOUT THE UPCOMING COOKING CLASSES AT LAKEHOUSE

More to come on this. Like most businesses around the world, COVID-19 has created a lot of unknowns. We aren’t in a hurry to bring people together until it is safe to do so. Sign up for our newsletter on our website to be kept in the loop because when it does roll out it will be epic. This city needs a culinary institute to show off the amazing and talented chefs in the community and celebrate the ingredients and wine growing in our backyards.

WHAT MAKES LE CREUSET SPECIAL TO COOK WITH?

If you’ve cooked with one then you’d know the answer to this.

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hot properties

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QUICK FACTS Design time: Five months Build time: One year, plus site preparation Square feet: 3,022 square feet, plus a 743-square-foot garage Bedrooms: Four Bathrooms: Two full, one half Notable features: Exterior Phantom screens for year-round outdoor living, custom four-foot pivot entry door, three-car garage, custom concrete pool with standing platform on view side

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With the world at your feet Here, hill and home live together

OPERTIES

WORDS VALAURA JONES PHOTOGRAPHY ANDREW LIPSETT

X

A

t first glance, the house on Shayler Road seems almost quaint compared to the lavish multi-story homes that dot the Okanagan hillsides. But this modern, minimalist haven, designed and built by All Elements, is carved into the unyielding bedrock of the slope. Its low, clean lines give it the look of a solitaire diamond pendant floating on the collarbone of McKinley Mountain. boulevardmagazines.com |

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The way that the room juts out over the hillside is the most marvellous part of all, giving one the feeling of being suspended in mid-air with the world at your feet.

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Laying the foundation for the house involved a months-long process before construction could begin. The rock face was carefully blasted and chipped to prevent debris from falling onto the busy road below. Rebar was drilled and epoxied into the bedrock to ensure the building’s structural integrity, locking the house into the side of the mountain.

The project also presented new obstacles for the experienced team at All Elements.

“Getting the services on the property was a challenging feat,” explains Kim Larson, director at the design-build construction firm. “We worked with T&A Rock Works to directionally drill from the top of the lot down about 500 feet to the bottom of the property. That was a first!”

The effort is well rewarded as the property has proven to be perfect for the homeowners’ needs. Kim and her team came highly recommended to the couple, who were looking for a different building experience from their previous home and a design better suited to their lives. With the couple’s needs in mind, the design-build firm helped the homeowners select the lot, choosing it for its views and the opportunity to create a modern home with

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main-floor living. Direct access from the main floor to the outdoor living area and pool was also a top priority, ruling out most available properties, which are oriented for a walk-out basement.

The open-concept great room and a guest bedroom envelop the outdoor living space, which is capped by a large overhang that offers year-round protection from the elements. Along with patio heaters and a misting system, retracting Phantom screens are integrated into the soffits, maximizing the space’s livability throughout the year.

When it came time to design the swimming pool, the owners wanted something more realistic and usable in size. The design team has found that older swimming pools aren’t functional and are cost-prohibitive to run and maintain. Most people prefer to lounge in the water with friends rather than swim laps and practise their diving skills, rendering a 20- by 40-foot pool with an eight-foot depth rather excessive.

“We designed a pool that is 10 by 20 feet and has a majority shallow end with a maximum depth of six feet. This allows them to lounge in the pool and socialize without having to be swimming all the time,” says Kim. “The retaining wall functions as the west-facing edge of the pool, and the views are really spectacular.”

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The master suite is positioned at the northwest corner of the house, creating the perfect theatre to watch the fascinating spectacle of storms rolling in from the north end of Okanagan Lake.

The best seat in the house, however, may be in the dining room.

With floor-to-ceiling windows on three sides, the space offers breathtaking panoramic views from Kelowna to the arm of the lake that leads to Vernon. The way that the room juts out over the hillside is the most marvellous part of all, giving one the feeling of being suspended in mid-air with the world at your feet. It’s a dramatic backdrop to evenings spent dining and socializing with friends over a shared bottle of Okanagan pinot.

The sleek and sophisticated kitchen is finished in the homeowners’ preferred monochromatic white, with integrated appliances that blend in seamlessly with the cabinetry. An adjacent butler’s pantry provides a home for the messier aspects of the kitchen, and includes small appliances and additional storage space.

The kitchen also happens to be Kim’s favourite spot in the house.

“I love standing at the kitchen island and looking out over the living room, which is sunken down two stairs. We did that so if someone is sitting or standing there, you’re still standing above at the kitchen level and looking out over those views through those rooms.”

The house is designed around the open-concept living area: the living room, dining space and kitchen. The homeowners wanted to keep the space minimalist with contemporary clean lines, balanced by a sustainably harvested walnut wood floor with a matte finish that nods towards the exposed wood finishes of mid-century masterpieces. As well as optimizing views from the kitchen, the sunken living room also provides an excellent delineation of space that makes it feel both grand and cosy at the same time.

“I really like doing sunken living rooms. In the right situation, I think it creates a homey space and a central living area that’s surrounded by other rooms. It’s the hub of the home,” Kim smiles.

“Back in the ‘70s, they used to design these sunken conversation pits

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into living rooms, and that’s an inspiration to me. It’s not done like that so much anymore, but it is modern-day living in my mind.

Having that space to gather with others and sit there and converse instead of watching TV or doing other things... I still feel like a sunken living room is a version of that.”

In designing and building an unapologetically modern and contemporary home, Kim turns once again to the past for inspiration.

A quote from perhaps the greatest architect of the 20th century guides the low, horizontal lines of the house that keep it architecturally tucked into the mountainside rather than perched on top.

“There’s a Frank Lloyd Wright quote that says that the house and hill should be better for each other, rather than being separate entities. So we try and keep that mindset.” “... No house should ever be on a hill or on anything. It should be of the hill. Belonging to it. Hill and home should live together, each the happier for the other.” — Frank Lloyd Wright

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business class

GM Donna Markin and Operations Manager Ron Stevenson outside Orchard Park Mall.

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Orchard Park celebrates 50 years WORDS DAVID WYLIE > PHOTOGRAPHY DON DENTON

“We have endured through the good and the bad years. It speaks to the resiliency of the mall business, its needs and its responsiveness to the community at large and what is happening.”

O

rchard Park Shopping Centre has been growing alongside Kelowna for five decades.

“Your shopping centre is the historic timeline for not only fashion, but the viability of the retail community in the city,” said Donna Markin, general manager for Orchard Park.

The iconic shopping centre opened September 28, 1971.

When Orchard Park was developed on a former orchard, nothing else existed between its location and the Capri area— in fact, it was so far out of town, there was some skepticism in the community that people would actually go out of their way to shop there.

The shopping centre has been central to the City of Kelowna and the area’s growth. Economically, it’s the highest taxpayer in the community and a major employer with 1,000 people working at any time. Millions are spent there each year.

There is also a social side to the mall. For many young people, working there was their first job. It’s a popular meeting place and a focus of culture and couture.

Malls also serve as a gauge for the economic health of the community, said Donna.

“This is a 50-plus-acre piece of property and a 700,000-square-foot building—it doesn’t disappear very easily,” she said. “We have endured through the good and the bad years. It speaks to the resiliency of the mall business, its needs and its responsiveness to the community at large and what is happening.”

STEADY GROWTH

When it first opened in 1971, Orchard Park had two main anchors: Simpsons-Sears and The Bay (which was completed the following year). Inside, shoppers could visit 35 smaller stores.

“We’ve got a floor plan from the ’70s and some of those stores are still around,” said Donna. They include The Bay, Bootlegger, Tip Top, Purdy’s, Reitman’s, and The Source (which originally opened as Radio Shack).

And it’s not just stores that have weathered the passage of time. Holiday traditions also remain. Santa Claus has stayed consistent. Kids who had their picture taken with the Orchard Park Santa have returned as adults with their own kids in tow to get a picture with the same St. Nick— though perhaps a little bit older and greyer.

In 1980, the shopping centre expanded with the addition of Woolco. It also added a food court, a part of the overarching evolution of malls over time. The mall again grew its footprint when Eaton’s opened in 1992. Twenty years later, in 2011, the mall reached its current size of 707,000 square feet when Best Buy opened.

Run by Primaris Management Inc., there are more than 160 shops and services in the shopping centre, and it’s the largest mall between Greater Vancouver and the Calgary area.

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ARCHIVE PHOTO

1971

2021

TIMELINE OF ORCHARD PARK SHOPPING CENTRE: 1992: It grew with the addition of Eaton’s

1971: Opened.

1980: The mall expanded with Woolco department store and a food court.

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1994: Walmart acquired Woolco and occupied the space until 2004.

2006: The Pear Wing development was completed.

2014: Old Navy opened.

2019: Redevelopment of the Sears department store space to create a new entrance and the addition of Mark’s Work Wearhouse and Leon’s Furniture.

2021: Redevelopment of the Sears space continues, ultimately including three new tenants and a new entrance. Completion is expected in 2022.

EVOLUTION

Historically, a shopping centre couldn’t be built without first securing a lease from a department store. But that’s changed, said Donna. Top department stores have been going bankrupt, leaving large spaces to suddenly fill.

“If I look at the evolution of shopping centres, I would say that the traditional mix of a shopping centre will change in the future. All of that is a response to the consumer and what they’re buying at what time.”

Shopping centres are no longer simply a collection of clothing and shoe stores (although these are still an important part). Rather, there are numerous services too, including salons, dentists, travel agencies, financial assistance companies and insurance brokers.

DEATH OF THE SHOPPING CENTRE EXAGGERATED

Malls have been changing with the times.

“I think a lot of people get their information about the death of shopping centres out of the US,” Donna said.

Across the border, malls are built much closer to each other than in Canada, with some located just blocks away. As the population ages and consumer habits change, some centres have been forced to close due to an overabundance of them.

“You’re going to see more of what we’ve always done. We adapt and we change to what the consumer is needing and looking for; that is the hallmark of shopping centres,” said Donna.

“I’m very excited about what the future looks like.”

She said successful stores of the future will have a combination of brick-and-mortar stores and a digital platform. Some stores are doing showcasing—where they don’t actually sell anything in the store, but rather customers view merchandise in-store and order

online. Other stores take the opposite approach, where customers can only buy in-store, but will be able to compare prices and do research online, or order online and pick up in store.

“There will be innumerable variations, and I believe that Orchard Park will be part of that. It’s not going to happen overnight, but that will be ultimately where we end up.”

GENEROUS SPIRIT

Operations manager Ron Stevenson said being charitable has always been a big part of Orchard Park’s culture.

“Because we’re so well supported by the community, we really find it necessary to give back as much as we can,” he said. “One of the initiatives that we are most proud of is raising $500,000 for Canadian Mental Health Kelowna through our Annual Charity Golf Tournament.”

The company also supports many local charities and various school groups’ fundraising initiatives through gift card donations and a dedicated space in the shopping centre for non-profit organizations to promote themselves at no cost.

Orchard Park is also preserving history with two time capsules on the property, as part of a project done in conjunction with the City of Kelowna and the Kelowna Museum. They’re marked by a bronze and stainless steel apple sculpture created by Geert Maas.

One is to be opened in 2030 and another in 2105—100 years after it was sealed up in 2005.

EXTRA FACT:

It’s hard to miss the massive 800-square-foot Canada flag that waves at the mall’s northwest corner. The flagpole on the corner of Harvey and Cooper was part of a former Husky Station.

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fashion

Dream your

Reality

PHOTOGRAPHY DARREN HULL STYLING SARAH D’ARCEY + LIA CROWE

Boulevard meets fantasy as the fashion team steps into the unique and magical world of West Kelowna’s Crown & Thieves winery. This fashion season, the blue and peachy pink tones of the Italian coastline are tempered with summer whites, and painted with opulent detailing. Step into the fanciful this summer with ultrafeminine silhouettes that beg for the sun and a cold glass of vino bianco.

Dress: Fantasy Butterfly Fluffy Dress Hat: J. Crew Provided by DCNOY

Dress: JACQUEMUS Scarf: Kate Spade Hat: Brixton Provided by Nordstrom Vancouver

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Top: Alexander Wang Shorts: KHAITE Necklaces: Monica Vinader Provided by Nordstrom Vancouver

Top: Dolce & Gabbana Skirt: Meryll Rogge Provided by Nordstrom Vancouver

Jacket: ALC Jeans: rag & bone Top: Nili Lotan Choker: JENNYBIRD Provided by Nordstrom Vancouver

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Sweater: Chloe Skirt: Dolce & Gabbana Provided by Nordstrom Vancouver

Makeup and hair: Jenny McKinney.

Model: Aiyana, represented by Deja Vu Model Management.

Styling and production assistant Cassidy Hale Photographed on location at Crown & Thieves.

A huge thank you to the staff for graciously hosting our team for the day.

when cold is

hot

More and more people are taking the plunge into cold water therapy WORDS TOBY TANNAS X PHOTOGRAPHY LIA CROWE + DON DENTON

Cold water swimmer in Okanagan Lake.

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i

t’s been a few years now since I first dipped my toe into the proverbial waters of cold therapy. It was more of a plunge, really, and it occurred on New Year’s Day, 2018.

After enduring a particularly challenging year, I was convinced by a German-born man (who would later become my husband) that submerging my body in the frigid waters of Okanagan Lake would signify a new beginning and help me to better tackle whatever challenges lay ahead.

I don’t think I was quite ready to receive any of the benefits from the water on that day. The shock of the frigid lake made me angry. I was so put off by the extreme discomfort that I didn’t speak to my friend for the rest of that day (and maybe the next), and I didn’t go near any kind of water that might produce a goose bump for the next two years.

But early in 2020 something changed. I learned about Wim Hof and his theory that cold water plunges bring about a cascade of health benefits. Also known as “The Iceman,” Hof is a Dutch extreme athlete noted for his ability to withstand freezing temperatures. He has developed the Wim Hof Method, which is a program for good health based on breathing, cold therapy and commitment.

Hof claims that cold therapy can help with everything from anxiety and weight loss to boosting mood and strengthening the immune system.

So, on that first day in 2020, I flipped my shower to cold— just 15 seconds to start. I worked up to 30 seconds, then 45, 60 and ultimately two minutes. Deep breathing is the key and while it never gets easier, there is a certain rush that follows a cold shower, which I can only describe as addictive.

I’ve now graduated to weekly dips in Okanagan Lake. My gumption is fortified by a small group of hearty souls who are equally committed to what sometimes feels like selfinduced torture. My husband (that German guy) is among them and he’s even joined a band of “ocean-dippers” in Victoria, where he frequently travels for work.

Through reading and mostly online research, we learned that three minutes submerged is the magic number; it’s enough time to kickstart the purported health benefits. We stay in four minutes for good measure.

Do I like it? No. Will I continue to do it? Yes. And therein lies the complexity of doing something solely for the perceived health benefits. Cold water therapy is the cod liver oil of the previous generation. It’s terrible, but “they” say it’s good for you.

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Do I like it? No. Will I continue to do it? Yes. And therein lies the complexity of doing something solely for the perceived health benefits.

“They” are a growing number of performance coaches, recovery specialists and naturopaths. Chelsea Gronick is a Kelowna-based naturopathic doctor. She says modern science is starting to actively research and look more closely at cold water therapy; however, versions of hydrotherapy have been used for centuries to stimulate certain responses from the body.

“When the body is exposed to cold, the sympathetic nervous system is activated. That’s the fight-or-flight response. Hormones like adrenaline are released, the heart rate increases and blood vessels constrict forcing blood to your core,” she explains. “Once the body regulates it switches to a rest/relax/restore or parasympathetic nervous system. This training of your nervous system is a way to teach your body how to regulate when faced with various stressors,

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not just cold water but things that come up in daily life.”

The benefits have been shown to go well beyond improving stress tolerance. Cold water therapy can induce a stronger immune system response, increase metabolism, speed up weight loss (fat burning kicks in when shivering is induced), increase energy and improve sleep quality. It may even lower inflammation so the body can heal more quickly.

Dr. Gronick does have words of caution for those brave enough to explore cold water therapy. Go slow, she says: it’s important to gradually introduce cold water and increase your tolerance.

“A great starting point would be to end your showers at a temperature as cold as you can stand for 30 to 60 seconds. Practice good judgment and slowly work your way into this therapy to mitigate the potential risks.”

Risks can include hypothermia, hives and blistered skin if the water is extremely cold or if you stay in too long.

With mainstream science just starting to come around to the idea, one can really only go on how cold water makes you feel. My small group of dippers is flourishing with repeated exposure. All of us agree it is a weekly rejuvenation, and more and more people seem to be feeling the same way. We’re no longer the only ones at the beach, proving a winter swim is no longer reserved for those New Year’s Day polar bear dippers and hardcore northern Europeans in Speedos.

A cold water dip always comes with hoots and hollers from passersby, some snap photos and without fail someone always shouts, “How’s the water?”

The answer is obvious—it’s always cold (really cold) but there’s a kind of magic about it that’s making it one of the hottest wellness trends of 2021.

Will you be giving cold water therapy a try? Tag us in your cold water photos @boulevard_magazine

Cold-water swimmers Trisha Lees and Neil Tran in the ocean near Ross Bay in Victoria.

Showhome Open Daily 12 - 4pm, Closed Mondays 9686 Benchland Drive, Lake Country

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It’s all about the lifestyle Thirty years at Predator Ridge

BY DARCY NYBO PHOTOS COURTESY PREDATOR RIDGE

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P

A BRIEF HISTORY

redator Ridge is well known in the Okanagan and elsewhere in the world as a thriving community built around a golf course—a place where the amenities draw people from all walks of life. With its renowned restaurants, yoga platforms and hiking areas near beautiful lavender fields, Predator Ridge truly is a world-class resort. And this year, it’s celebrating 30 years.

Located in Vernon, the name references the height of land between Kalamalka and Okanagan lakes—home to many birds of prey and raptors, including eagles, osprey, kestrels, peregrine falcons, red-tailed and Cooper.s hawks and several owl species.

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In 1989, the Neigel Ranch—so named for the Neigel family who bought the land in 1925 and farmed it for years—was acquired by Barrie Wheeler and the Paterson family with an eye to creating a premier-quality golf course and housing development. Predator Ridge Golf Resort officially opened in July 1991, and the first golf tournament took place two years later in 1993.

Fast-forward to 1998 when Predator Ridge started to build its first subdivision. By 2000, the resort opened its first accommodation, and by 2005 there was an on-site fitness centre complete with an indoor lap pool, hot tub and steam rooms.

In 2007, current owner Wesbild Holdings purchased Predator

“It’s unlike any other resort in this country.

You can live year round and still be within minutes of wineries and a wellness resort.

It’s a lifestyle you don’t have to escape from.”

Ridge with plans to create a true, amenity-rich community. Today, Predator Ridge is considered one of the top resorts in Canada.

While golf is still a mainstay, it’s not the number-one draw. The people, amenities and a safe and engaged community continue to attract people from all over the world.

PREDATOR RIDGE GROWTH

Brad Pelletier has been the senior vice president of Wesbild for over 10 years and oversees all aspects of projects and operations at Predator Ridge.

“I’ve seen some amazing growth since I arrived,” Brad said.

In 2011, he added, Predator Ridge was a classic golf course community with a golf-course identity. However, around this

time, the quintessential dream of living on a golf course started to decline.

“We decided to open up and expand to create a world-class resort with hiking and biking trails, gyms, restaurants and more. We realized how important it was to be good at a lot of things, which is why we expanded into other areas, while not losing sight of the importance of golf.”

At first Brad focused on developing new architectural designs for the homes being built.

“We really started to evolve those designs and create different neighbourhoods. For example, The Commonage was a modern-ranch design. We really wanted to push that side of it, to push new designs in homes.”

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ing strategic partnerships to promote the community.

“We formed one with Hockey Canada and one with Okanagan Bucket List. We partnered with some of the strongest lifestyle brands in the Okanagan. It was really fast-paced as we advanced the direction of changing Predator Ridge into a best-in-class community.”

Much has evolved at Predator Ridge in the last decade.

“When I look back over the past 10 years, I think of all the changes that have taken place. Sparkling Hill Resort made their home in the corridor. Then there was the upgrade to the highway and more wineries opened in the area.”

In recent years, Brad and Wesbild have paid close attention to

Previously featured in the Sept/Oct. Boulevard Magazine | MLS 10224202 Currently listed with Jane Hoffman | 1352 Mine Hill Drive $2,895,000

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trends and considered what future homeowners might want in a community. They looked at everything from homes to lifestyle and diet.

“We partnered with UBC Okanagan a few years ago and created our lavender field. The project was to discover which lavender species thrive in our area,” Brad said. “It’s right next to one of our yoga platforms and the area has become a must-visit destination for people who live here. They love to grab a bottle of wine, sit up on a yoga platform and enjoy the fabulous views with the relaxing scent of lavender around them.”

While relaxing is a big part of the Predator Ridge community,

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getting out and having fun is even more important.

“We connect to Ellison Park for world-class mountain biking, have the tennis and pickleball courts, the gym, great hikes and so much more,” Brad said. “Then there’s Commonage Road near Carr’s Landing, which has eight wineries that people can bike to and spend the day wine-tasting.”

The winter of 2020/2021 was a hard one for most people under the cloud of the pandemic, so Brad and his team decided to do something to make life a bit more enjoyable for the residents.

“We created a big skating rink during COVID-19 so people could get outside. We did snowshoeing as well. [In normal times], we hold over 1,500 events a year for our homeowners. Nobody delivers community the way we do. We have a whole team dedicated to ensuring this is a thriving year-round resort community.”

Pets are a large part of the Predator Ridge community plan.

“We have a pet-friendly approach here,” Brad said. “We even make our own dog treats and sell them. If you look around you’ll see some signs that say ‘Petador Ridge.’ Our pets are very important here.”

CELEBRATING 30 YEARS

The celebrations this year won’t be like the ones held in the past. For their 25th anniversary, Predator Ridge held its own rodeo, bringing in famed musician Tom Cochrane to play for homeowners.

There’s nothing like that planned for the 30th anniversary. Instead, it will be acknowledged virtually.

“We are limited to what we can do because of COVID-19,” Brad said. “We’re getting the word out online and in print so people can learn how much we’ve changed and how great a community this is. Now people look at Predator Ridge as a place to live, or to come visit for the culinary and outdoor-adventure aspects of the area. They don’t just come here to golf.”

THE FUTURE

While there’s been a lot of growth at Predator Ridge over the years, nothing is as epic as what is planned for the future.

“We are about halfway through our development plans at Predator Ridge,” Brad said. “Extensive planning is underway on some of the lands we have yet to develop.”

He added: “We have two new subdivisions we are working on with great lake views. This summer we really want people to see the future, to see the amenities we are adding to and expanding here.”

Predator Ridge covers an area of 1,200 acres and is zoned for 2,100 units. At the moment, the community has 800 homes, with a few hundred more in the planning phase.

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“We won’t develop to the maximum of 2,100 units. We want to leave more green space,” Brad explained. “It’s not just about building houses; we also want to add new services to our community. We want to expand our state-of-the-art fitness centre. We’ve looked at some professional services like healthcare. We want to add complementary services like retail, physio, doctors, grocery, pet stores and other fitness-related retailers. We are looking to see which potential tenants would be part of our expanded plan for homeowners.”

There are sites already zoned commercial at Predator Ridge—some are in The Commonage and some near the main offices.

“We have the density we need on site now to support these new services. In fact, we have a year-round resident base that is very active in all seasons.”

When Brad hears people in his community talk about Predator Ridge, one of the most common things they say is that you don’t have to be a golfer to live there. He echoes this.

“We do so much else here,” he said. “Those 1,500 events range from art classes to outdoor activities, wine-tastings to foot clinics. We even had an on-site nurse offer every single person a flu shot. We have a great speaker series, where we bring people in to talk about photography, writing and travel, to name a few.”

There are very few places in Canada that offer all that Predator Ridge gives its homeowners and visitors, he added.

“This year we are telling the world to look and see how far we’ve come in 30 years. It’s unlike any other resort in this country. You can live year round and still be within minutes of wineries and a wellness resort. It’s a lifestyle you don’t have to escape from.”

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Or at ordinary stores.

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Influencers Meet some of Kelowna’s top entrepreneurs as they consider a post-pandemic world.

Boulevard presents: The Influencers

A

fter asking entrepreneurs in the Okanagan what lessons they will carry into a post-pandemic world, Boulevard met them in Kelowna’s cultural district, photographing them inside the lavish world of Lakehouse Home Store and outside in the historically rich Cannery Lane.

Lakehouse is a family owned and operated lifestyle store, assembled to create an exceptional and unexpected experience. It features thousands of items collected from around the world in categories such as gourmet kitchens, furniture, home décor, wine and bar and giftware.

Cannery Lane is built around the beautiful three-storey Old Cannery building, which was constructed in 1912 in the Edwardian commercial style.

It’s located at 1280-1298 Ellis Street in Kelowna’s inner city, adjacent to the downtown. Cannery Lane is full of eclectic, locally-owned businesses and is known as vibrant hub in Kelowna.

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photos by Lia Crowe and Don Denton makeup by Jenny McKinney words by Sean McIntyre boulevardmagazines.com |

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Okanagan Real Estate Group, Sothebys International Realty Canada okanagangroup.ca 250-979-8310

Never ever take for granted—and celebrate fully—the moments you get to spend with friends and family, enjoying a handcrafted beverage, locally created wine, a farm-to-table, chef-prepared meal or a live performance by the many talented artists in this stunning place we get to call home.

—

Nathan Flavel Associate Broker

Friends of Dorothy fodlounge.com 250-488-3500

Life is challenging enough on most days, but the pandemic has given “challenging” a whole new meaning.

What’s stood out most is the importance to be grateful for simple things we have in our lives. I can remember my parents telling me, “You don’t know how hard we had it.” Well, this is only a taste of what some of our families went through. We are fortunate to still have many ways to communicate, celebrate and to check in with loved ones.

—

Rudy Tomazic Restaurant Owner

Bia Boro Boutique Kelowna biaboro.ca 250-551-5858

I appreciate spending valuable time with my family, as they are the most important people in my life.

I’ve realized that I’m more emotionally connected to the community than I’d thought. Being more present and living each day to its fullest has become more important. We redefined and improved our clothing selection, adding organic, eco-friendly wellness products to the store—things we hadn’t been able to do before.

Take advantage of the slow times and appreciate them.

—

Andreza Servilha Owner

Blenk Development Corp.

Wilden Construction Corp. wilden.ca 250-762-2325 ext. 6

The past year has reinforced the importance of private space.

Now, more than ever, people seek a comfortable place of refuge. Wilden will continue to provide sustainable places to live with access to nearby parks and natural, open space for opportunities to connect with nature.

—

Cameron Dodd Development Manager

TD Benefits tdbenefits.ca 250-861-8834

As a small business owner for the past 35 years, March of 2020 was the first time I truly felt that going out each day and working harder may not be enough for our business to survive. The uncertainty was mentally and physically numbing.

Over the last year, I have learned to appreciate the old saying that “the sun will rise again” and recognize the importance of adapting to a changing business environment while continuing to remain positive.

—

Tom Dyas Owner & President

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Stober Group landmarkcentre.ca 250-763-2305 stoberfoundation.org 250-763-2305 Third Space Charity thirdspacecanada.org info@thirdspacecanada.org

We have always believed that serving others is the greatest investment one can make in life. COVID-19 stretched our capacity for compassion, understanding and empathy for humanity to a whole new level. In business, our team worked tirelessly with our tenants to find creative solutions to keep them alive, knowing that their success is tied to ours. We all made sacrifices and worked together. which, in the end, was a beautiful lesson.

—

Ken Stober Managing Director, Stober Group President, Stober Foundation Head Navigator, Third Space Charity

One thing I know for certain is that living a life of gratitude is a game changer. You become a better human when you live life out of love, kindness and compassion. Two of our family mottos are: “Always leave people better than when you found them,” and “Do the right thing because it is the right thing to do.”

COVID-19 revealed how true and critical these qualities are in our community.

—

Linda Stober Co-Founder & Philanthropist, Third Space Coffee

The Penticton Lakeside Resort, RPB Hotels pentictonlakesideresort.com 250-493-8221

Most of us run our lives based on to-do lists. By always trying to be one step ahead, we are constantly two steps behind, chasing the mechanical hare of a conceptual future that doesn’t exist. When the pandemic started, we had to stop, and we were finally able to catch up. This last year and a half has taught us that the goal is never the quixotic idea of tomorrow, but rather the here and now.

—

Elizabeth Cucnik General Manager

Troika Management Corp.

CorWest Builders corwestbuilders.com 250-869-4945 R. Threlfall 250-859-3773 M. Woodroff

People are the priority. At Troika we’ve always designed our spaces with a focus on how the homeowner and community will utilize the space and receive the most value. This continues to be a key driver of our designs, ensuring all our projects have a positive impact on the community.

Community is everything. At CorWest and Troika we aren’t trying to sell something, we are trying to solve something. Our team’s focus is to create affordable and attainable homes embraced in a sustainable community.

Home and family are more important than ever in a post-pandemic world, and we want to be a part of creating those communities and homes.

Rich Threlfall

Mike Woodroff

—

President

—

Vice President Construction

Seca Surf + Marine secamarine.com 250-469-9462

Embracing new changes with grace and openness is the lesson that I’m bringing with me into a post-pandemic world. It has also taught me to slow down and enjoy what we have around us: family, friends, nature and all the great outdoor recreation we are fortunate to have available to us here in Western Canada.

—

Sean Newby Owner

Central Okanagan Hospice Association hospicecoha.org jessica@hospicecoha.org 250-763-5511 bandlwould@gmail.com gordenjames.com fishdude101@gmail.com 250-215-3636

As a Central Okanagan Hospice Association (COHA) volunteer during this pandemic, I’ve realized the importance of being in contact with others. Because I am unable to be with clients and their families in person, telephone calls are such an important way to provide support. A caring voice can mean so much to those who may feel isolated and alone.

—

Lynda Would Volunteer

I think the pandemic has taught a lot of us what’s really important in our lives. Taking care of our friends, family and neighbours is the most important thing we can do in a trying time. Choosing kindness is never wrong.

—

Gorden James Volunteer

I am reminded daily through the work I do that life is precious and finite. Our time and presence are really all we can give another. I want to live my life fully present with the ones I love, experiencing each moment fully. I want to spend my time doing things that matter and fill my heart.

—

Jessica Hughes Associate Director of Bereavement Services

All Elements Design.Manage.Build allelements.ca

This has changed all of us, and the way we do everything. This was the world’s reset to gain a little perspective.

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Bob Drunkemolle Director of Operations

Perspective: what we’re creating for our clients is more important than ever. Home: this has changed how we live.

Looking forward to the needs of our clients in the future to create generational homes and accommodate the new world we live in is a necessity.

—

Kim Larsen Director

A post-pandemic world doesn’t exist. We now live in a new world that has been forever changed, and all of us impacted by it.

Lesson: do what you do best, but do it differently.

—

Stephan Ams

Head of Construction & Technology

Wolseley Canada wolseleyinc.ca | 250-860-4991

The pandemic has allowed me to free myself from the rigid planning I had grown accustomed to. It has taught me to be fluid with the frequent changes that are presented to me daily. Plans for the future can easily be derailed, so we need to restore our emotional wellbeing to adapt to uncertain situations at our doorsteps.

—

Tara Swaren Branch Manager, Wolseley Mechanical Kelowna

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Kelowna BMW / MINI kelownabmw.ca 866-577-1269

Hayden Courville General Sales Manager

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Russell Woodmore Parts Manager

Our goal at Kelowna BMW is to deliver “customer service excellence” in an ever-evolving world through our premium brand experiences. Service excellence is an attitude engrained in every department and begins and ends with our people. We truly believe that, although we are in the “automotive industry,” we are in a “people business.” Our people and our clients working together drive our business.

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Gord Hayes Managing Director & General Manager

David Stratton Pre-Owned Manager

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Rob Blackwood Service Manager

Morgane shopmorgane.com 236-420-4224

The pandemic has taught us a few lessons about ourselves, life and business that we are happy to share: we must remain adaptive to changes; everybody goes through different experiences than you; we can be flexible and do more with fewer resources; compassion and patience are key; strong relationships can truly make your business; maintaining your organizational culture in chaos is the most important.

—

Sophie Dorion & Tatjana Stepanec Owners

RE/MAX Kelowna cluffrealestate.ca 250-869-2888

We all experienced the hectic rush of pandemic news at the outset and the slow drip of stress as the crisis ground on.

I got caught up in it in much the same way as everyone else. As some burnout started to set in, however, I reflected on the fundamentals in my world and what is essential to me right now.

—

Paul Cluff Realtor

Bellamy Homes bellamyhomes.ca 778-940-7803

This pandemic has created the possibility for optimism, change and reform. In mere months, companies changed policies that would normally have taken years to revise. Overnight, cities turned avenues into pedestrian walkways and transformed sidewalks into cafes.

Attitudes toward people previously ignored or overlooked have shifted, and the term “essential worker” has been redefined. We have embraced the opportunities.

—

Les Bellamy President

Black Press Media kelownacapnews.com Karen Hill 250-979-7301 Jen Zielinski 250-763-3212

The pandemic made me realize that spending time with family and friends was something we all took for granted. I can’t wait for the day when we can freely see the most important people in our lives.

—

Karen Hill Group Publisher Kelowna Capital News, West K News, Lake Country Calendar, Wine Trails

One-on-one, face-to-face interaction will never again be taken for granted. Zoom and online communication have, for the most part, guided our business and friendships through this tumultuous pandemic, but they pale in comparison to in-person interaction. I miss making plans and connections, meeting people in public and attending events that are essential to a strong community.

—

Jen Zielinski Bureau Chief of BC, Interior South Division

valleyfirst.com Jay Christensen Valley First, a division of First West Credit Union 250-212-2722 Valley First Wealth Management, a division of First West Wealth Todd Kennelly, CFP®,CIM,RIS 778-214-2649 Twyla Kendall-Hardham, QAFP™ 250-980-8955

I will strive to keep things simple, focussing on that which is most important for clients and their families. The pandemic created a buying opportunity in the markets and, once again, showed that panic is never a good investment strategy. My late grandfather lived during the Spanish flu yet proceeded to live an amazing life. Stay calm and carry on, but be safe.

—

Todd Kennelly, CFP®,CIM,RIS Senior Wealth Advisor

The biggest takeaway from living through a lockdown and the subsequent return to branches without face-to face meetings is appreciating the importance of member interaction throughout the lifestyle-planning process.

Once we’ve moved through the pandemic and returned to a more normal meeting style, I will refocus on personal connections to help members thrive.

More than I’ve ever witnessed, people are struggling on a personal level due to the significant psychological and economic challenges this pandemic has caused.

We need to treat each other with patience and respect, but most of all with kindness.

—

Twyla Kendall-Hardham ,

—

Jay Christensen

QAFP™ Life Insurance Advisor

Wealth Planning Specialist

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City Furniture & Appliances, West Kelowna Ltd. cityfurniturecanada.com 250-315-3332

When the pandemic hit, we didn’t know what to expect. Something like this had never happened in the 44 years we had been in business. While we were closed, myself and two other staff members were filling orders online, by appointments, taking orders on phone and doing curbside deliveries.

With the pandemic, our online business grew, and we had to focus more on social media, our new website and other social media platforms. Thanks to adaptation and flexibility, our business still managed to grow tremendously.

—

Das Kandola

General Manager & Owner/Partner

Ray Kandola President & Owner/Partner

Secure-Rite Mobile Storage secure-rite.com 250-861-3955

Nobody ever plans to go through a crisis, but it can happen to all of us. The important thing is that we push through, embrace the lessons we are taught and carry them with us into the future. The COVID-19 crisis has taught my family, my teams and myself many valuable lessons. We should count our blessings and not take anything or anyone for granted. We must help those around us, however we can.

—

Lucas Griffin Owner & President

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Accelerate Okanagan accelerateokanagan.com 250-870-9028

Crystal Hills Organics crystalhills.com

It’s okay to not be okay. The pandemic brought on many feelings of fear, uncertainty, pressure and loneliness, but it also created space for more conversations around wellness and mental health.

Our team has normalized the need to address tough subjects and asking for help when we need it.

—

Thuy Tran Programs Director & Acting CEO

No matter how negative a situation may seem, you can always find a spark of light. Whether by being grateful for what we have or slowing down to appreciate the beauty of nature all around us, life is what you make of it. If you only focus on the negative, that is all you will see. If you look beyond that, you can always find the light.

—

Andrea Barone CEO and Founder

Catalyst Marketing Cooperative catalystmarketing.ca

Having spent countless hours in virtual meetings, I’ve learned to never take the power of in-person collaboration for granted. While we can get by with digital communication, there’s something to be said about the value of human connection through personal interactions.

—

Rudi van Heerden Partner & Web Developer

Living in isolation for over a year, I’ve learned to never put my goals on hold. Slowing down, taking time for myself to realize what’s really important in my life, and living in the here and now are some of the most important lessons that I’ll take with me into a post-pandemic world.

—

Alyssa Loewen Partner & Creative Director

O’Rourke Family Estates peakcellars.com 250-766-9922

This past year has given me time to reflect. Before the winery project even began, the land was devastated by the pine beetle. With a vision, passion and much hard work, a vineyard was planted. Now each spring I look forward to witnessing the vines come to life, then the garden sprouts and the harvest of fruit follows. Challenges can often produce a new path.

Dennis O’Rourke Proprietor

Motivation and confidence start internally. You do not need the advice or praise of others, or the distraction of a busy world, to inspire you to achieve greatness. The strengthening comes from within you.

—

Nikki Callaway Winemaker

I think the lesson I will take moving into a post-pandemic world is to be flexible. There are many things out of your control, but the more you’re able to adapt and react efficiently to these turbulent times, the better you will be able weather the storm. Plus, you can never have enough toilet paper.

—

Tom O’Rourke President

Kelowna Toyota kelownatoyota.com 250-491-2475

Indy Brar General Sales Manager

Going through this past year has really shown me how much good people can do when we come together. The support I have seen for others in this community has been amazing, and I hope it continues for all of us well beyond the pandemic.

—

Jamie Kaban General Manager

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Sticks + Stones Design Group Inc. sticksandstones.ca 250-712-9282

The pandemic pushed me to reflect, question and refocus my personal and business goals to fully align with my values.

We’ve adjusted our business activities and ways of working with clients. Most importantly, however, I’ve taken time to define how I’ll position my business going forward.

—

Carla Bond Fisher President & Founder

Coldwell Banker Jane Hoffman Realty janehoffman.com | 250-860-7500

Surfing the wave of change is far more fun than desperately trying to hold the ocean back. We are in the most exciting moment of my lifetime because people are loosening their grip, looking up and noticing what is meaningful. I get tremendous joy watching those around me live well.

—

Jennifer Lebedoff Managing Broker

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DKL Financial Group dklfinancialgroup.ca 778-940-3607

After experiencing the chaos and uncertainty that the pandemic world presented, I led my firm as we provided comfort, advice and adaptability for our clients to ensure that no question went unanswered. While providing consistent service is a normal practice for DKL, we are aware that everyone reacts differently. As such, we are always willing to find new ways to accommodate specific needs and modify our approach for the ease of our clients.

—

Dale Lamb President & CEO

Hannah Katey Interior Design Inc. hannahkatey.com | 250-575-0246

Scarlett Barber, Personal Real Estate Corporation - RE/MAX Orchard Country sellwithscarlett.com | 778-215-0445

The most challenging times in my life have resulted in growth, resilience and reward beyond expectation. During this time of uncertainty, with the love and support of my husband and son, I am proud to have moved my home-based business into a commercial space of my own. The year 2020 will forever remind me to never lead with fear, to value loved ones and human connection more than ever, and to never lose sight of my ambitions.

—

Hannah Berger Principal Interior Designer & Owner

At the beginning of the pandemic, everything was put on hold. Instead of waiting for the world to resume, I decided to invest in myself, taking my passion for learning new skills to improve my business for its future and for my clients’ real estate needs. I firmly believe that if one has a constant drive to achieve, any experience presents an opportunity for growth and producing the best in oneself.

—

Scarlett Grecia Barber Realtor, B.A., CLHMS, ABR, RCC, CNHS, SRES, RSPS, SRS, RENE, SRCC, AHWD

The VAULTS Development Group Inc. thevaults.ca | 250-862-8767

Your next big challenge in business and in life can be waiting for you right around the corner. To thrive and overcome that challenge, you must embrace it. Be innovative, positive and persistent. Be a wave that carries this energy to those around you.

—

Joe Mahovlich Founder & President

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Brent Marshall Marshall Group of Companies

Craig Behiel President, V2R Construction & FUTUREBUILT Homes

Brent Marshall

brentmarshallcommercial.com v2r.ca 1-888-440-6448

Diversification is key.

Offering services in multiple verticals is the key to weathering unexpected “storms” such as the one from which we are emerging.

Always be on the cutting edge of your industry and you’ll never get left behind.

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Geoff Pears

Brent Marshall

General Manager, V2R Construction

Marshall Group of Companies

food and feast

The (not so) humble egg These perfectly wrapped gifts from nature are anything but basic 90

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WORDS ELLIE SHORTT X PHOTOGRAPHY LIA CROWE

ragility. Fertility. New life. New beginnings. Springtime. Sustenance. What comes to mind when you picture an egg? What kind of egg do you picture? Is it still in its shell or cracked open? Raw or cooked?

I think of my childhood. I recall comforting meals of omelettes with side salads or scrambled eggs on toast— more often finding their way into our dinner rotation than breakfast routine. I see the Passover Seder spread and feel my teeth sink into that satisfying first bite of a hardboiled egg after waiting so eagerly for those precious first courses. I’m transported to the kitchen table of my friend’s house, making pysanka—carefully poking a hole in the bottom of the shell, getting sore cheeks while blowing out the innards and meticulously dotting with wax, dipping into dye, wiping it down and repeating with patience and pride as I complete my delicate masterpiece. I hear the catchy jingle of those energetic “Get Cracking” commercials of the ‘80s.

There are seemingly endless associations with eggs and equally endless things to do with them. Is it going to be part of a cake? An ingredient in a salad dressing or sauce? Or an over-easy buddy to some bacon? Sweet, savoury, brilliant or bland, there is a world of possibilities all starting with the modest egg.

But these perfectly wrapped gifts from nature are anything but basic. At the beginning of any great foundation of appreciation comes the art of understanding, and for so many of us we crack, whisk, fry and poach without much awareness as to what has gone into this culinary staple, arguably the very “staple” of life as we know it—for without the egg, the ovum, the seed and the kernel from which all things spring forth...there isn’t life.

Let’s start with the shell. Made almost entirely of calcium carbonate crystals, an eggshell is surprisingly a semipermeable membrane, which means that air and moisture can pass through its pores. However, the shell also has a thin outermost coating called the bloom or cuticle that miraculously helps keep out bacteria and dust.

Fragile yet somehow resilient, an eggshell is almost unbreakable when squeezed from top to bottom, but a mere tap can crack open the armour exposing the contents within. This gooey core is cradled by inner and outer membranes, which provide further defence against bacterial invasions. The egg white is also known as the albumen, and contains about 40 different types of proteins, many of which are otherwise tricky to find in such bioavailable capacities.

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“An egg is always an adventure; it may be different each time” -Oscar Wilde

Then there are the chalazae—opaque ropes of egg white, which hold the yolk in the centre of the egg like little anchors, and attach the yolk’s casing to the membrane lining the eggshell. Finally we reach the yolk, the most nutrient-dense and, in my humble opinion, tastiest part of the precious package.

Held together by the vitelline membrane, the yolk contains less water and more protein than the white, some fat and most of the egg’s vitamins and minerals. These include iron, vitamin A, vitamin D, phosphorus, calcium, thiamine and riboflavin. The yolk is also a source of lecithin, an effective emulsifier so your body can better absorb the fabulous fat within. The colour ranges from just a hint of yellow to a magnificent deep orange, according to the feed and breed of the hen. Ideally we want our barnyard birds running around free and chatty on a farm, eating all sorts of yummy delights, including bugs and the like (nope—chickens aren’t supposed to be only veggie-fed), which not only provides a happier existence for our fowl friends, but offers us more delicious and nutritious eggs.

Of course, this is all regarding the most commonly consumed egg in our western culinary paradigm, but there are many different eggs to explore, including duck, quail and ostrich, all of which present distinctive flavour and nutrient profiles. For example, duck eggs are notably rich, excellent in a fresh pasta recipe, for example.

Pickled quail eggs make for a lovely little pop-in-your-mouth treat.

Hard to acquire and lavishly priced, ostrich eggs are often eaten on their own, soft-boiled for an hour (yes, an hour), chiselled open

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and seasoned simply before offering a most-indulgent dipping pool for your bread. But many adventurous cooks will attempt mega omelettes and scrambles with these monstrous capsules of extravagance.

From a nutritional perspective not all eggs are created equal.

Duck eggs tend to contain higher amounts of many nutrients than chicken eggs, including folate, iron and vitamin B12 (as much as 168 per cent or more of the daily recommended dose of B12). Quail eggs contain more fat and protein by weight than chicken eggs, double the iron and riboflavin, about one-third more vitamin B12, but less choline. Ostrich eggs are richer in magnesium and iron than chicken eggs, but contain less vitamin E and vitamin A. Perhaps one of the most versatile and adaptable, yet under-appreciated applications of cooking an egg is that of the perfectly executed and timed boil. There are as many different methods and opinions on this subject as there are sizes and colours of eggs, but I personally stick to the simple method of placing an egg in boiling water for the allotted time and carefully relocating it to an ice bath for a couple minutes before peeling (or cracking in half as is the case for a soft boil). A slotted spoon, small sieve, or mesh basket with a long handle can really help in safe transfer in and out of the water, but aside from that, you just need a pot, a timer and your eggs.

See method below.

And where you take your boiled egg from here is up to you! For soft-boiled, I’m a big fan of the quaint yet refined minimalism of salt, pepper and some toast sticks. Medium goes marvellously on a bed of greens, and there’s nothing quite like a hard-boiled egg salad to enjoy with crackers, or sandwiched between two slices of a rustic loaf.

Wherever your egg adventure takes you, perhaps take a moment to pause and appreciate the structural brilliance, the nutrient density, the gorgeous visuals, the rich flavours and the culinary possibilities of the (not so) humble egg.

Egg Salad with Fresh Herbs and Grainy Mustard

Prep time: 15 minutes (including boiling time) Yield: 2-4 servings

Ingredients 6 hard-boiled eggs, peeled and finely chopped ½ cup mayonnaise or aioli 1 tbsp grainy mustard ½ tsp paprika 1 tbsp fresh Italian parsley, finely chopped 1 tbsp fresh chives, finely chopped 1 tbsp fresh dill, finely chopped Sea salt and freshly cracked pepper to taste Directions Combine all the ingredients in a medium-sized mixing bowl, mashing and stirring to fully integrate them all together, and enjoy! Can be stored in the fridge for up to one week.

Egg Salad with Fresh Herbs and Grainy Mustard.

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food and feast

Rainbow Breakfast Bowl.

Rainbow Breakfast Bowl

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Prep time: 20-30 minutes (including cooking and boiling time) Yield: 2 servings There’s nothing quite like beginning your day with a splash of sunshiny colour, and this vibrant dish is sure to start you on the right foot. Satiating and sustaining, this abundant bowl of nutrient-dense goodness keeps me full and satisfied for hours.

Prep all the ingredients ahead of time to expedite the assembly process during your early morning routine.

Ingredients

FOR THE SALAD…

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1 cup roasted sweet potato cubes (see instructions below) 2 medium-boiled eggs, peeled and cut in half 4 slices of bacon, cooked to your liking ½ cup cherry or grape tomatoes, cut in half 1 cup cucumber, peeled, cored and sliced (you only need to peel and core it if it’s a field cucumber) ½ avocado, sliced ½ cup blueberries 1 cup shredded purple cabbage (I like to use a mandoline to get it extra fine) 4 cups mixed greens Sprinkle of hemp hearts

FOR THE DRESSING…

½ cup olive oil 2 tbsp fresh lemon juice 1 tbsp fresh orange juice (or just more lemon juice) 1 tsp maple syrup 1 clove garlic, minced

⁄3 cup fresh Italian parsley, finely chopped 1 tbsp fresh tarragon, finely chopped Sea salt and freshly ground black pepper to taste (I did about ½ tsp salt and ¼ tsp pepper) 1

Directions

FOR THE ROASTED YAM OR SWEET POTATO…

Preheat your oven to 425F and line a baking sheet with parchment paper. Peel and cut the sweet potato into small cubes. In a medium-sized mixing bowl, toss the sweet potato cubes with a glug of olive oil and a sprinkling of sea salt and freshly cracked black pepper.

Spread the cubes evenly on the baking sheet and roast for 15-20 minutes until fork tender. Set aside to cool.

FOR THE DRESSING…

Add all the ingredients in a bowl and whisk together until thoroughly combined (you can also combine the ingredients in a small blender and whir for a few seconds until integrated).

TO ASSEMBLE THE SALAD…

In two separate dishes, divide the greens and sweet potato mix, creating a base for each bowl. Arrange the other ingredients evenly on top of each base, drizzle with desired amount of dressing, sprinkle with a bit of hemp hearts and enjoy!

How to Boil an Egg

While there are many differing opinions and methods, I find this simple approach to be efficient and effective, and most importantly, easy to peel! While it’s best to enjoy a soft boil fresh out of the water so that it’s still warm and lovely, the medium- and hard-boiled eggs are a great make-ahead option, and should keep in the fridge for a few days.

Directions Bring a saucepan of water to a boil over medium-high heat.

Using a slotted spoon or small sieve with a handle, carefully lower your eggs into the boiling water one at a time. Set desired time (3-4 minutes for soft, 6-7 for medium and 10-12 for hard), adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.

Gently crack eggs all over and peel, starting from the wider end, which often contains the air pocket.

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travel

MALTA the amazing

This European country has a little bit of everything 96

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WORDS AND PHOTOGRAPHY BRIAN ARGYLE

“M

alta! How interesting.”

That was my Uncle Ray’s reply, when I emailed to say we were visiting Malta for three weeks. Ray, a prolific author, enjoys spending his down time visiting France, surveying the rural countryside while acquainting himself with local varietals of fermented grapes. So, let me explain...

While investigating travel packages online, my wife Maureen stumbled upon a long-stay holiday in Malta. Previously, we had taken one to Portugal and thoroughly enjoyed ourselves. Curious, we did some research and after talking with friends who had visited Malta on a Mediterranean cruise— and who unanimously declared it was their favourite spot— we decided to see for ourselves.

The Republic of Malta is a group of tiny islands south of Sicily. The two main islands, Malta and the much smaller Gozo, have historic sites that predate the great pyramid of Egypt by more than 1,000 years. Because of their strategic location and small size, over the centuries they were seemingly invaded by every civilization that sailed past with a fleet of ships. As time went by, the resulting mix gave rise to a unique Maltese culture, with its own language and customs.

Its current population is just under 500,000.

Ultimately, that travel package didn’t mesh with our timing, so we arranged our own flights and hotels. We opted for a week on Gozo and a week on Malta, and left the third week open in case we wanted to visit Sicily, just 90 minutes away via fast ferry or 30 minutes by air. But when the time came, we elected to stay in Malta, since there was still much we wanted to see and do. In all, we stayed in four hotels, each in different cities—all interesting and unique. And despite the country’s diminutive size, after three weeks we had nowhere near exhausted the many places to visit.

Rising sea levels at the end of the last Ice Age submerged the land bridge between Europe and Africa, leaving the Maltese islands and Sicily above water. In 1798, the Knights of Malta (rulers since 1530) were ousted by Napoleon Bonaparte. The Maltese, distraught by the subsequent raiding of churches and wealthy homes to finance Napoleon’s invasion of Africa, sought help from the British. In 1800, Admiral Horatio Nelson drove out the French and—on the condition the Maltese could retain their language, religion and culture—Malta became a British protectorate, which lasted until 1964. Most Maltese speak fluent English as a second language.

An Allied military base, Malta played a key role in the Mediterranean and African campaigns in both world wars.

Targeted by the Italians and Germans and under siege in the Second World War, Malta became the most heavily bombed site in Europe. In April 1942, Britain’s King George VI awarded the George Cross to the entire country, “to bear witness to a heroism and a devotion that will long be famous in history.”

The Maltese were no strangers to hardship and resolve.

One of the most celebrated victories of 16th-century Europe was the Great Siege of Malta, when the island defended itself against the Ottoman Empire. The Turks had mustered previous raids, including in 1551, when a strike

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force of 10,000 gave up after a few days, instead turning to invade Gozo, where they carried off the entire island population of 5,000 men, women and children as slaves. In 1565, they returned to Malta with nearly 200 ships and 40,000 men, confident it should take no more than three days to capture the island. Four months later, after firing more than 130,000 cannonballs, losing their commander and nearly their entire force, they left, never to return. Malta had lost a third of its population.

Today, Malta is an independent nation, a member of the European Union but not of NATO. The capital city, Valletta, was chosen Europe’s Capital of Culture in 2018. Its Grand Harbour is one of the largest ports in Europe, often occupied with cruise ships and super yachts of the rich and famous.

With a modern international airport and a splendid public transit network, including frequent 25-minute ferries to Gozo, Malta is easy to get to and easy to get around in. Its sunny beaches may not be as grand as some countries’, but the range of activities and things to see are unparalleled, given their proximity.

Visit prehistoric temples or medieval castles, Roman catacombs or underground bomb shelters, and a wealth of museums with priceless artifacts and state-of-the-art multimedia presentations. Shop in rustic craft markets or upscale shops in trendy historic districts and new shopping malls, or visit a casino. There’s even Popeye Village, a film set fishing village built for the 1980 Popeye movie, starring the late Robin Williams, and now a small theme park.

And absolutely reserve some time to visit Gozo. Centuries-old stone farmhouses, now converted to boutique B&Bs, compete with newer international hotels, from budget to luxurious. And of course, there are Airbnbs and Vrbos—pick your accommodation. Whether you’re a history buff, a party-goer

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that loves the night life, or someone who likes to walk the countryside or attend yoga retreats, Malta has places ideal for you.

Hungry? Everything from tiny hole-in-the-wall bakeries to gourmet restaurants abound, with choices from traditional Maltese food—a combination of Arabic and Italian—serving salads, seafood, rabbit stew or pizza (pizza is everywhere), to typical English pubs, Hard Rock Cafes and McDonald’s. One thing we noticed was the friendliness of the Maltese and excellent service, whether it was at restaurants or hotels—even the bus drivers were helpful and courteous.

In part due to the short distances involved, we did not rent a car.

In Malta they drive on the left, like the British, and given the many older, narrow streets with virtually non-existent parking, buses were a more convenient and less stressful option. We bought Explore

Plus passes that got us on all buses as well as the water taxis that run across the harbours to and from Valletta. Buses are everywhere and have free onboard WiFi—as do many public spaces—so with your smartphone you can easily access routes and schedules and see your current position.

With direct flights from major European cities via Air Malta and other carriers, getting to these tiny specks in the middle of the Mediterranean is a breeze. If your timing is flexible, check for special events before booking your flights; things are going on year round.

We were there during Carnival week and the running of the Malta Marathon.

I sent Ray some photos when we returned. His comment was, in part, “Clearly, Malta is a fascinating place and you made a good choice.” In retrospect, I believe we did.

Dwell Well.

Nicole Verbeke, Owner + Principal Designer

778.212.2553 ‘@copperandoakdesign www.copperandoak.design boulevardmagazines.com |

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secrets and lives —

AND THE 7 SINS with LAURA DRAYCOTT

WORDS ANGELA COWAN

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PHOTOGRAPHY DON DENTON

L

icensed optician Laura Draycott had been managing and growing her unique eyewear boutique Wink i Wear in Kelowna for six years when a chance encounter pushed her business in a new direction.

She met Dr. Tim Degelman at a 2018 fundraiser for Kelowna General Hospital, and quickly discovered they shared a lot of common ground.

“He had recently moved from Saskatchewan, and his wife is a chiropractor,” says Laura, who was a practicing chiropractor herself years earlier. “We hit it off right away, and we had lots to talk about.”

Tim was immediately interested in the boutique, and inquired whether Laura was looking for an optometrist to join the team. His suggestion instantly clicked for Laura, who seized the opportunity to provide absolute comprehensive care to her clients.

“We put a plan together, found a bigger space and joined forces to create a full-service optical shop with a glam-warehouse feel,” she says.

Designs cover the gamut, with a huge variety of shapes, textures and colours to complement any face and satisfy any style. And combined with a truly impressive selection of eyewear, Wink i Wear Optometry now offers comprehensive eye exams with retinal imaging.

“We’re a complete eye-care centre with a boutique flair,” says Laura. “Exams, contact lenses, eye emergencies, medical referrals…we offer it all, and we’re actively growing this aspect of the business.”

Describing the inception of her business, Laura says, “I’d been in optical for a while, and I thought I’d take a chance. I knew that there was some very fun, unique and creative eyewear out there, so I just took a giant gamble that the stylish folks in the Okanagan would be supportive.”

The shop was so successful that Laura needed to bring on extra help by her second month, and many of those first customers have kept coming back over the years.

“Our clientele is amazing,” she enthuses. “We’ve had customers I’ve dealt with for eight years. It’s been such a joy, and I’ve met so many cool people!”

“I never thought I’d be living here, and I never thought I’d be doing this,” adds Laura, who moved to Kelowna from Alberta almost exactly a decade ago. “At the time, I just kept walking through doors.

“I couldn’t have done it without the support of my hubby, Stephen,” she adds warmly. “I just kind of threw everything into the store and he said, ‘You’ll do great!’

He’s been a big fan and a big support, and that’s really mattered in making the business successful.”

The 7 Sins ENVY:

Whose shoes would you like to walk in?

I think it would be interesting to walk my exact life, but as a man. I’m very curious as to how life would have turned out had I not had to deal with the challenges of being female.

I’d like to imagine life without sexual harassment, misogyny, low wages, disrespect and ageism as I re-entered the workforce in my mid-40s… Would I have been more confident in my choices? Would I have had more courage to put myself first? Would I have made more money? Would I have been encouraged to become a business leader instead of a cheerleader? It’s an interesting thought experiment.

GLUTTONY:

What is the food you could eat over and over again?

Hawkins Cheezies, like a true Canadian!

GREED:

You’re given $1 million that you have to spend selfishly. What would you spend it on?

Charter a private jet to England. Buy a convertible Aston Martin and drive around Southern Europe staying at 5-star hotels, eating at Michelin-star restaurants, drinking fabulous wine and seeing everything that France, Italy, Spain, Portugal, Croatia, Malta and Greece have to offer.

WRATH:

Pet peeves?

Poor-fitting eyeglasses and gross, dirty or green nose pads.

SLOTH:

Where would you spend a long time doing nothing?

It is really hard for me to sit still for long periods of time. My idea of doing nothing is spending time with a good book, a cold drink and a lounge chair on a warm quiet beach.

PRIDE:

What is the one thing you’re secretly proud of ?

I can still do a one-handed cartwheel.

LUST:

What makes your heart beat faster?

At my age, too much caffeine...but nothing gets it going like a challenging game of Dr. Mario with my hubby!

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narrative

WORDS SUSAN BEIDERWIEDEN

X ILLUSTRATION SIERRA LUNDY

OF DREAMS AND TRAVEL 102

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“B

amfield or bust” was our rallying cry and the destination for a mini-staycation last August. In a year of suspended hopes and upended dreams, we stretched the definition of home in Victoria on Vancouver Island to include the entire island, the 43rd largest of 322 listed islands in the world.

With mounting deaths in the spring due to COVID-19 and travel reduced to trips to the grocery store or walks around the block, our world had shrunk. As the curve flattened by summer, the provincial health officer gave her cautious blessings to venture beyond our neighbourhood. Wanting to expand our horizons, we set sight on the tiny west coast village of Bamfield, population 179 (2016 census).

Now, if planning to stay in an isolated location in a year already full of self-isolation seems strange, it fit the times. Our mini-staycation was intended to helped normalize an abnormal year—a year in which I had intended to travel and to write about traveling. To celebrate my 70th birthday, I had planned a solo walk in Northern Spain on the Camino de Santiago.

Relinquishing dreams takes time, but knowing my losses are insignificant compared to many helped me accept altered plans. But my exploring nature chafed under the restraints. As spring approached and many were debating the future of the travel industry, I became restless. Pico lyre wrote reassuringly in The Globe and Mail that, “The desire to travel is as universal as the urge to eat or drink.” It helped knowing I wasn’t the only restless Canadian, despite my countless urban walks and hikes, and after completing the Vancouver Island portion of the Great Trail.

Bamfield—with its two-lane, washboard, pot-holed gravel roads that narrow to a single-lane bridge, where 18-wheeler trucks hurtling toward you—tends to discourage the average tourist. Or at least, it discourages those without a pickup truck or four-wheel-drive vehicle. And with its lone hotel, two general stores, limited food options and water taxi as the only transportation between East and West Bamfield, it is not designed for mass tourism. It was perfect.

Despite COVID-19 restrictions that kept the Marine Science Centre and the Marine and Lifesaving Station closed to visitors and prevented access to First Nations lands, including Pachena Bay and the terminus of the West Coast Trail, or the ability to visit the historic and actively manned Cape Beale Lighthouse, established in 1874 as BC’s first lighthouse, it was still idyllic.

Strolling the wooden 0.8-kilometre boardwalk, maintained by the Department of Highways, in the late August weather can only be described as halcyon days of summer. On a flawless day we discovered some history of the village, spoke with a few people and walked in the sand on Brady’s Beach. We enjoyed happy hour sitting on a bench looking out at Barkley Sound as fishing boats and kayakers returned to the harbour.

We seemed to be the only tourists that day but knew all fishing resorts and cabins around the area were filled, as were most Vancouver Island accommodations. I discovered this while trying to book a place to stay earlier in July after interprovincial travel restrictions had been lifted. It seemed half the population of Canada was discovering BC in 2020. Campgrounds, motels and fishing resorts were all booked, with some visitors even sleeping in their cars. That caused us to scrap plans for Cape Scott with stops in Telegraph Cove and

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Sointula, as everything was already booked by the time I began planning. And casting our sights on a place more remote and off the beaten path allowed us to find a room in Bamfield.

Always curious about the world as a kid, I loved geography and projects involving travel. I loved learning about other countries, and how others lived—exploring lives that were different from mine, in my safe, traditional mid-western environment. Travelling, I hoped, would allow me to discover what lay beyond my neighbourhood.

As a 21-year-old, I was about to embark on my first trip, or as I called it, “The Grand Tour of the Continent.” Holding the ticket overhead and dancing for joy, I felt I was on the precipice of something bigger than just a trip. I couldn’t have told you exactly what “it” was back then, but I knew “it” was a precipice and exciting. I booked three weeks in Europe with a friend, planning to stay with her sister who would be our personal guide. Then, the two of us would leave Germany on our own and get lost in Europe. The day the ticket came in the mail, I heard a voice in my head saying, “you have arrived.”

Like many baby boomers growing up in the ‘50s, I knew adulthood came as a gift wrapped in expectations and tied up with social pressures. Once I had settled the issue of career, marriage and family still loomed. Unlike some friends, I had managed to delay that path by pursuing an education and working another year to save for my first trip, all the while attending countless weddings and baptisms.

Now, as a 70-year-old, I can see that I traded one adventure for another kind. When a surprise proposal and diamond ring came along with the promise of life in Canada, I ripped up the flimsy, four-page ticket and cancelled my flight. I remember a fleeting feeling of loss as I tossed the brochures in the waste can, as if something was slipping away. But “it” was beyond my ability to define or artic-

ulate then as I turned my attention and resources to plan a wedding and a new life. I recall telling myself, “Europe will always be there.”

After a journey of nearly 25 years together in Canada with three kids, two degrees, career changes, the loss of both sets of parents, and the death the family dog, my husband and I were finally able to embark for Europe.

Now, nearing the milestone of almost 50 years together as we remember past trips, I can say with confidence that Europe will be there. Maybe a different Europe as we will also be different after coming through these traumatic and trying times, but Europe will wait.

I wonder what my 21-year-old self would have experienced and learned in the Europe of the 1970s? Whatever “it” might have been, I now know that the 21-year-old who was poised on the brink of self-discovery embarked on a different type of adventure, one that outlasted a six-week whirlwind tour.

As for solo travel? I learned to navigate Europe on my own after taking my first long walk on the Camino de Santiago a few years ago and I am hooked. I eagerly anticipate walking from A Coruña on the Bay of Biscay to Muxía on the wild Atlantic next. When my self-proclaimed “non-walker” husband and I return to Europe, I’ll remain to complete my delayed birthday hike. Meanwhile? We wait.

Our rallying cry is “Sointula or bust!”

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.

It’s easy as 1, 2, 3.

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We will evaluate your kitchen to determine if it can be removed and reused safely.

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We will schedule a date and carefully dismantle your old kitchen and take it away, leaving a blank canvas for your brand new kitchen.

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Donating useful goods to our local ReStore keeps quality items from going to waste. Your old kitchen will help fund local Habitat for Humanity homes and in return you receive a taxable receipt for our resale value.

Okanagan

778-755-4346 x 213 Build Services 1793 Ross Road West Kelowna

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behind the story

Boulevard’s Mario Gedicke provided the initial impetus for writer Toby Tannas’ foray into cold water therapy (When cold is hot, page 46). Mario, who has been practicing the therapy for two years, swims five times a week with groups in Kelowna—in Lake Okanagan—and in Victoria, at Ross Bay. Mario, says he started cold water immersion because of the several health and mental benefits it provides. “It’s the most rejuvenating feeling you get coming out of the water,” he says. “Just do it!”

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PHOTO BY LIA CROWE

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