Boulevard Magazine Okanagan, 2023 ISSUE 2

ROMANCING THE STOVE

CONTACT 250.861.8645

ADDRESS 2455-D Highway 97 North, Kelowna, BC V1X4J2

WEBSITE MARSHALLSHOMELIVING.COM

Marshall’s Home Living is located in Kelowna – the heart of the Okanagan. We are the Okanagan’s top destination for the best in home furnishings and the largest fine furniture showroom outside of the Lower Mainland. We offer a carefully curated collection of exclusive furniture in a variety of styles – from relaxed beachy charm to state-of-the-art contemporary elegance.

Marshall’s is proud to showcase leading furniture manufacturers from North America, Europe, and Asia. Our large gallery ensures customers can either choose from an endless selection of the latest furniture, accessories, and finishings that are in stock and ready to take home today, or special order that perfect piece!

Also, our dedicated team provides expert design help and effortless white glove delivery that ensures your space and your budget are perfectly tuned and that your project is executed to perfection.

From condominium to estate living, come in and choose a fully customized furniture package, a unique piece for that finishing touch, or come in just to get a spark of inspiration from our trend setting in-store displays! Style your life and live your style at Marshall’s Home Living.

Photo by Darren Hull

Chef Bernard Casavant at Lakehouse Kitchens

All in the family: Angie Norman

B y Lauren Kramer

Kelly Gillies

B y Chloe Sjuberg

84 NARRATIVE Sandhill cranes and a photographer

B y Thelma Fayle 88

Photo by Lia Crowe

“The real star of our unconventional bridal fashion story this issue is the gorgeous medium of flowers. I loved capturing the different feelings they can inspire and the playful way they can speak without saying a word.” Lia Crowe is an award-winning photographer, creative director and flamenco dancer. With a background in high fashion, Lia brings international fashion experience to the pages of Boulevard. Whether it is photography, directing or dance, visual storytelling is at the core of everything she creates.

LIA CROWE

PHOTOGRAPHER

BRIDE REIMAGINED

PAGE 52

“After I undertook 50 interviews with the late Ted Grant in preparation for a book I wrote in 2013, the well-loved Canadian photojournalist introduced me to his dear old friend and colleague, Bil Lingard, a man I chatted with for just two hours, but a person who made a huge impression on me—mostly for his genuine, rare and uplifting humility. I couldn’t resist writing about a pinnacle career event the long-deceased elder described to me, involving the ancient and lovely sandhill cranes.” Thelma Fayle is a Victoria writer working on her MFA at King’s School of Journalism as a celebration of turning 65. She is also working on her second book, Letters to Obasama: Undressing Stereotypes. thelmafayle.com

PAGE 84

LISA MANFIELD WRITER HEART-CENTRED WORK

PAGE 40

“It can be easy to feel overwhelmed with the challenges our medical system currently faces. Talking with pediatric cardiologist Dr. Shubhayan Sanatani was not only enlightening, it also inspired confidence, thanks to his heart-centred approach to research and innovation in childhood cardiac issues. The kids—and our future—are clearly in good hands.” Lisa is a writer, editor, and content strategist. She was the founding editor of BCLiving magazine and is a regular contributor to Boulevard and Right Sizing magazines.

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

ADVERTISING Mario Gedicke

Vicki Clark

Carien Wessels

Liane Schild

Harr y van Hemmen

CONTRIBUTING WRITERS Lia Crowe

Jen Evans

Thelma Fayle

Lauren Kramer

Susan Lundy

Lisa Manfield

Suzanne Morphet

Darcy Nybo

Kaisha Scofield

Ellie Shortt

Chloe Sjuberg

Toby Tannas

Jane Zatyln y

CONTRIBUTING Lia Crowe

PHOTOGRAPHERS Don Denton

Darren Hull

Matt Van Emmerik

Sheila Say Photography

ILLUSTRATION Sierra Lundy

CIRCULATION Maria Zacarias DISTRIBUTION 250.763.7575

250.386.2624 info@blvdmag.ca boulevardmagazines.com

THELMA

We acknowledge the financial support of the Government of Canada

PHOTO BY LIA CROWE

a hitch in the hitching

While my second wedding to Bruce in 2014 went without a hitch, the same can’t be said for my first hitching back in 1990. And all the wedding talk in this edition of Boulevard has stirred up a few memories.

The fun started the morning of the big day at the in-laws’ house, the designated meeting place for the wedding party, and where everyone gathered to collect and admire bouquets, take photographs and prepare for the journey to the beach, where the ceremony was set to occur.

This beach—a gorgeous bit of privately owned sand and gently lapping ocean that had been shut down to the public—was originally a nudist beach, causing an immediate hush, I’m sure, for those receiving the invitation. But despite the nudist designation, the bridal party and guests wore classy clothes, and the women wobbled through the sand in heels. I wore a calf-length, white dress with a flowered bodice and kept my feet bare. (I liked to pretend that I disdained wedding shoes to aid creation of a beachy-Bohemian vibe, but in fact, I merely didn’t like shoe shopping.)

Derrick, the groom, and his best man slipped down to the beach in the early morning before the wedding and covered the logs and sand with buckets of flowers. A slight misty-drizzle at dawn cleared up and the sun appeared, gently licking the beach for the first time in weeks..

But back at the in-laws’ house, the hour of the main event approached and everyone started leaving for the beach. Each departing group had a designated car. The vehicle deemed nicest was reserved for the three of us in the bridal party and my dad. In this family of rusty station wagons and dusty pick-up trucks, the “nicest” car was a rental belonging to one of Derrick’s visiting brothers. We even decorated it for the journey.

Finally, everyone departed and it was time for the bride to hit the road. Unfortunately, the one remaining, decorated vehicle was locked, the driver (now happily at the beach) had the keys in his pocket, and common use of cell phones was a decade away.

After much drama and a few less than appropriate words from the bride, we managed to catch a ride when the minister happened by. We all squeezed into his four-seater—but the musicians at the beach had to extend their repertoire significantly as we arrived 20 minutes late.

And that wasn’t the only hitch in the hitching. The same brother-in-law offered to videotape the event, and did so with great in-your-face enthusiasm. Unfortunately, he wasn’t familiar with the camera and for most of the filming confused the on and off buttons. The resulting movie featured lots of foot footage as the camera swung at his side, supposedly off. At one point in the film, the viewer can watch a wide shot of sand, shoe and log, while listening to Terry ask, “Say, does anyone know how to work this thing?”

There was also the exchanging of the vows, where Derrick got so tangled in the words, he finally threw up his hands in defeat. (That, of course, is the instant most of the guests captured on their cameras.)

Today, the wedding is a blur (especially if I watch the video). But my favourite photo at the reception was taken while Derrick gave the groom’s response to his father’s toast to the bride. In the photo, I have my hands folded in what appears to be prayer and I’m looking down. Please, don’t let him say anything stupid

Years later, my mom and I came across a box of slides taken at her wedding. With an eyebrow lifted and a small smirk on her face, she passed me a slide, at which I stared disbelievingly. There was the same photo! My mother sitting at a wedding table laden with fancy square desserts, my dad standing next to her making a speech, mom’s head bent, hands folded in prayer: Please, don’t let him say anything stupid.

And while some things don’t change, the wedding landscape itself has definitely evolved. Read on to discover how.

Susan Lundy Editor

Susan Lundy is a former journalist who now works as an editor, author and freelance writer. Her latest book, Home on the Strange, was released last year by Heritage House Publishing.

Panda White

Marissa Dennis has been a nurse since 2007, working in surgical, ICU, mental health and addictions, and emergency wards. In 2015, she moved to Kelowna and started working full-time in aesthetics.

“Almost as soon as I started, I realized that this was the path for me, and my goal was to eventually own my own aesthetics clinic. I started working as a clinical trainer in 2018, offering private trainings and mentorship by 2020. I also completed my master’s degree in 2020, becoming a nurse practitioner, which broadens my scope, allowing me to diagnose and prescribe medications. I officially opened Onyx Beauty Lab here in Kelowna on January 26, 2023.”

Asked what quality has led to her success, Marissa says, “If I want something, I do not give up on it, so, I guess it would be persistence. Failure is a key part of success, and nothing ever goes as planned, so always be ready to pivot.”

Outside of work, Marissa says she’s passionate about travel, music and snowboarding, but “food and wine deserve an honourable mention.”

When it comes to style, Marissa describes hers as “classic and timeless, French-inspired, subtle, but with a hint of edginess.”

MARISSA DENNIS, NURSE PRACTITIONER, CERTIFIED AESTHETIC NURSE SPECIALIST, ONYX BEAUTY LAB WORDS LIA CROWE > PHOTOGRAPHY DARREN HULL

FASHION & BEAUTY

Uniform: Black pants of some type, boots and a sweater in the fall/winter, and dresses in the summer (so easy!).

All-time favourite piece: Toss-up between my Burberry trench and my Etro sunglasses.

Favourite pair of shoes: My Veja sneakers. I have three pairs.

Favourite work tool: A needle.

Accessory you spend the most money on: Sunglasses. I have a problem.

Necessary indulgence for either fashion or beauty: Medical-grade skincare.

Moisturizer: Skinbetter Trio.

Scent: Chanel Jersey.

Must-have hair product: Leave-in conditioner. I use a Redken one.

Beauty secret: SPF. Take care of your skin! (Plus micro-needling, medical-grade skincare, Botox and a little filler.)

STYLE INSPIRATIONS & LIFE

Style icon: Brigitte Bardot.

Piece of art: Adrift 11 byJames Jean.

Favourite musician: The list is long, but I think Hybrid Minds is probably top right now. Era of time that inspires your style: 1960s France.

Favourite cocktail or wine: I love a good Malbec and a proper whiskey sour.

Album on current

rotation: Netsky’s Second Nature (2020). Favourite flower: Tiger lilies. Same as my mom!

Favourite city to visit: So far, Prague.

Favourite place in the whole world: Anywhere with my husband... but also my bed. It is so comfortable! One thing that consistently lifts your spirits during hard times: Family and friendships. And there’s something to be said about putting on your favourite song and dancing.

READING MATERIAL

Fave print magazine: Boulevard!

Coffee table book/photography

book: Cabin Porn: Inspiration for Your Quiet Place Somewhere by Zach Klein, Steven Leckart and Noah Kalina. We really want a cabin.

Last great read: A Wild Sheep Chase by Haruki Murakami.

Book currently reading: DotCom

Secrets: The Underground Playbook for Growing Your Company Online by Russell Brunson.

Meditative matters

WORDS KAISHA SCOFIELD

Several years ago, my mother spent a month in Myanmar (Burma), where she participated in a silent meditation retreat. She spent 30 days eating, sleeping, walking, bathing, engaging in all of life’s activities, without making a sound.

At the time, when I was young and carefree with very little responsibility, I couldn’t begin to understand why she would choose such an activity. Now that I am older—working, existing, raising young children, and constantly searching for morsels of space and peace to fit into my already congested brain—the idea of spending an entire month learning how to streamline my thoughts and actions sounds pretty fantastic.

Meditation has been practised since sometime near the dawn of civilization. The most recognizable figure associated with meditation is Siddhartha Gautama, the Buddha, who founded Buddhism around the sixth century BCE. It is said that after a journey of

self-reflection, he attained enlightenment sitting under the Bodhi tree, a sacred fig tree in what is now Bodh Gaya in northeastern India.

In every religion throughout history, meditation has been practised through things like prayer, self-reflection and chanting. There is no singular description of what meditation is, but it has been described as a cessation of the thought waves in the mind. In other words, it is the practice of focusing on the mind and allowing thoughts to pass through without engagement, bringing about mental clarity and peace. This can be achieved using a variety of techniques and tools: silently and without movement; with the repetition of a phrase or mantra; through breathing techniques; using prayer beads that are individually passed through the fingers; or with a guide.

So, is it as easy as grabbing some prayer beads, finding an old tree and closing your eyes? Not exactly. Despite the seemingly unanimous agreement that meditation is good for you, the overwhelming promotion of meditation in media, and the mountain of research confirming that meditation improves mood, sleep, mental function, emotional stability, perspective and more, only six per cent of the global population considers themselves dedicated meditators.

It sounds nice enough to sit with your eyes closed in a quiet room or walk silently in a meditative forest, but most of us can’t get past the idea of dedicating concentrated time to what feels like inaction.

One of the biggest barriers to meditation is that it takes time and commitment while offering only a vague landmark for success.

There is no one way to meditate, and maybe because it has been practised for such a long time, through so many cultures and by such a wide variety of people, its meaning depends on the individual.

Internal reflection can also bring up unwanted emotional responses or thoughts that we would rather leave untouched. For these reasons, despite their best intentions, people tend to perpetually put off meditation.

We can get stuck in a loop of needing meditation to help with our overwhelm, yet being too overwhelmed to meditate. But people also seem to get stuck on the definition of meditation. There is no one way to meditate, and maybe because it has been practised for such a long time, through so many cultures and by such a wide variety of people, its meaning depends on the individual.

After all, maybe the lack of definition is because the practice takes place within the mind and is ultimately an internal and unique experience, so the best way to practise meditation is whatever way the practitioner finds most useful.

We are therefore able to look beyond the traditional practices of meditation and engage in whatever method suits our needs and availability. Some meditative practices could include sitting in the sun and listening to birds chirp; running without headphones and tuning into your breathing; laying in bed and listening to raindrops; getting up early and sitting in your quiet home; or going for a walk and listening to a meditative sound bath. All of these activities share a focus on peace and mental relaxation.

If you need something more intentional, why not try a meditation app? There are many highly rated apps that encourage breathwork, mindfulness and self-reflection.

Headspace is generally regarded as the best meditation app. It costs around $70 annually, or $12.99 per month, which can be a barrier, but it boasts the largest variety of meditation styles and practices, along with tools and courses that can be used to work through anything from grief to writer’s block. You can opt for daily meditation, sleep meditation, stress relief, productivity training, and even “mindful fitness and cardio.”

Calm is another paid meditation app, geared more toward the seasoned meditator. There is less structure to its programs, but it offers a deeper and more immersive experience. It is $70 annually and has won several awards for its effectiveness. An interesting feature of this app is its Sleep Stories, read by celebrities like Matthew McConaughey, Stephen Fry and Bob Ross.

Mindshift is a free app developed by Anxiety Canada that combines mindfulness with cognitive behavioural therapy specifically designed to combat anxiety. It works similarly to the other apps, but because it focuses specifically on anxiety management, it can provide a bit more of a targeted approach.

Cognitive behavioural therapy is an aligned meditative practice with very similar internal messaging as it promotes the release of belief systems that can trigger anxious feelings. For many people, especially in our current political and environmental landscape, a large barrier to meditation can be simply calming the mind enough to approach a relaxed meditative state. The concept of meditation can feel so outside of our generally anxious existence that it seems almost out of reach.

Starting with an app like Mindshift can be a necessary stepping stone to bring the mind toward a more manageable level of anxiety before attempting something more involved like Calm or Headspace.

The most important thing to remember when approaching a meditation practice is that it is designed to improve happiness and wellbeing. If you find yourself crammed into a cross-legged position on the floor every morning, chanting “Om” through gritted teeth, about ready to throw your mala beads across the room, you may want to unfurl, step back and consider trying something different. Maybe going for a walk, downloading a mindfulness app, or simply laying on the floor and listening to a sound bath will be a better fit for you.

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Romancing the stove

Date night at Lakehouse Kitchens

Cooking School

WORDS TOBY TANNAS > PHOTOGRAPHY DARREN HULL

it’s a new recipe for date night and it’s become one of the hottest tickets in town. Kelowna’s Lakehouse Home Store has opened Lakehouse Kitchens Cooking School, and it’s a true sensory experience from the moment you step into the grand space, located on the second floor of the Bernard Avenue store.

The hands-on kitchen is a feast for the eyes. Cooking stations are equipped with the top-of-the-line products you’ve come to associate with Lakehouse. A beautiful dining area is perfect for hosting small, private gatherings and the impressive demonstration kitchen is truly a culinary masterpiece—and it’s where some of the best chefs of the Okanagan share their expertise.

On this night we are seated in the demonstration kitchen for a Sip & Savour experience with Lakehouse’s culinary director, Chef Bernard Casavant. Our table for two has a bird’s eye view of the prep area and large TV screens allow us to see the chef’s every move as he guides us through the preparation of a three-course Spanish meal.

Chef Bernard is casual and comfortable with the small group, as we wait for everyone to arrive. Drinks are served and there’s a genuine enthusiasm on both sides of the kitchen island. Tonight’s menu includes Spanish seafood soup, roast leg of lamb and Spanish flan. Not only do we get to learn from and interact with a world-class chef, we also have the privilege of eating the food he prepares.

It’s a new style of date night and it’s catching on.

“We know it’s a trend that isn’t going away,” says Chef Travis Pye, operations director at Lakehouse. “People like to cook at home, and through the pandemic people realized they want to spend more time in their kitchens, so it’s a good thing to know how to cook. The pandemic really re-ignited that passion in people.”

The idea for Lakehouse Kitchens Cooking School sprouted well before the pandemic. Chef Travis, along with Lakehouse owners Ben and Sue Boschman, were exploring the cook-

ing-school concept in other markets. They drew on the research to build high-calibre kitchens designed to attract not only a foodie clientele but topnotch chefs to lead the experiences.

“We’re excited and honoured to have Chef Bernard here as our culinary director to lead the program. Along with him, we’re bringing in guest chefs from around the community. We have 10 Red Seal chefs and pastry chefs on board right now to teach their specialties.”

These specialties include preparing world and regional cuisines, cake decorating and more technical things like Knife Skills 101.

We get a taste of knife skills tonight as Chef Bernard debones the lamb shank, showing us step by step how to best do this at home. As he works, someone in the group asks where he got his start.

“If you read my high school yearbook, my aim was to be the chef at the best hotel in BC. I’m BC-born and raised,” he says with pride, as he arranges meat, bones and vegetables in a baking dish. “At that time, the best hotel in my opinion was the Four Seasons in Vancouver. I did work there as executive sous chef, but then I got pulled to Whistler. I ended up spending 19 years in Whistler, and worked at what I now consider the best hotel in BC—the Fairmont Chateau Whistler.”

Not all of his 19 years there were at the Fairmont. Chef Bernard also ran his own bistro with his wife and business partner, Bonnie, for 11 of those years. Ask anyone who dined at Chef Bernard’s place back in the day about the carrot and brie soup and the famous cinnamon pecan buns: they are apparently unforgettable.

It’s a different soup on the menu tonight. Fresh seafood is the star of sopa de mariscos (seafood soup). As Chef Bernard explains how combining paper towel and fish and a few days in the fridge helps your fish achieve a beautiful crust (really, it’s true), he peppers in the story of how he came to call the Okanagan home.

It’s a new style of date night and it’s catching on. We know it’s a trend that isn’t going away.

“We love the lifestyle—we love to golf—and the food scene was up and coming back in 2006. Our kids were raised so we made the move.”

Since then, Chef Bernard has operated or consulted in some of the best restaurants in the valley, including a stint at The Sonora Room at Burrowing Owl Estate Winery, and working to revamp the food and beverage program at Manteo at Eldorado Resort for the launch of SmackDAB. He also took a turn running the culinary program at Okanagan College and worked as operations director at the renowned RauDZ group of restaurants in downtown Kelowna. Chef Bernard’s realm of influence is vast, but he says working in the Lakehouse kitchens is the perfect culmination of it all.

“This is my Zen moment. I am proud to be here training young apprentices and the everyday home-cook enthusiast. Instilling in them a love for the industry and showing people how to make really good food is an experience that they can bring back to their own kitchens.”

As he prepares and serves the three courses, Chef Bernard shares

more stories and kitchen knowledge that draw several “ah ha” moments from the group. Did you know you should roast your peppercorns before you put them in your grinder? Or that spices should not be in your cupboard for more than a year? (Honestly, I have a jar of paprika that has been through three moves over five years!) The takeaways are endless and include menus, recipes, wine pairings and chef notes from each class.

With our appetites satisfied and our thirst for information quenched, we offer up a cheers to the chef and his team and head off to pick up some key tools used to prepare the meal. That’s another perk of a class at Lakehouse Kitchens Cooking School—we’ll call it the fourth course—shopping at Lakehouse Home Store with your “chef for a night” discount.

Dinner out is great; dinner out with conversation and instruction from a professional chef like Chef Bernard is next level. Reserve your spot at the next Lakehouse Kitchens Cooking School experience. You’ll find the ever-expanding class calendar online at lakehousehomestore.com.

It’s easy as 1, 2, 3.

1 2

Contact us BEFORE taking out your existing kitchen.

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

3

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

It really is that easy!

“This is my Zen moment. I am proud to be here training young apprentices and the everyday home-cook enthusiast. Instilling in them a love for the industry and showing people how to make really good food is an experience that they can bring back to their own kitchens.”

assandra Cooper grew up in the Okanagan, and loved spending her days swimming in the pool or in Okanagan Lake. That determined young girl is now a fierce freediving competitor on the world stage.

It all started with a trip to get away from it all. On Cassandra’s 18th birthday, she moved to Thailand, determined to succeed at whatever she did.

“Most people seriously discouraged me from going on a solo trip, but I had been living independently all through my teens, so I knew I was capable, and I bought a one-way ticket. I went there with a teaching program through Teachers of English as a Second Language (TESL). I moved to a remote village in the province of Khon Kaen and taught high school English to kids around my age.”

After completing her teaching semester, she traveled to the southern island of Ko Lanta.

“It was my favourite island, the perfect combination of locals and tourists. I met an Australian freediver and he introduced me to freediving. I took the course on a whim, did some dives and came home.”

The experience of those first freedives stuck with Cassandra. In 2020, she decided to learn freediving and teach while attending university. She got in touch with Luca Malaguti, a BC freediver.

“He had great reviews and got on a call with me right away to discuss my plans. Because of COVID, he delayed coming back to Vancouver. He suggested I come to Egypt to take courses with him.”

Cassandra met with several freedivers on Vancouver Island and in Vancouver and trained for six months before heading to Egypt.And what originally started out as a one-month stay ended up being six months of freedive heaven in Dahab, Egypt, on the coast of the Red Sea.

“Everything you hold onto on the surface, you take with you underwater. I often describe freediving as a crash course in presence.”

“Training went well,” she says. “I was doing four-minute hangs at depth within the first few weeks. I was freediving every single day and loving it.”

Competitive freedivers were flying into Dahab to train in Egypt’s iconic, 92-metre Blue Hole, and as countries locked down due to COVID-19, most of the divers decided to stay.

“This meant all of my training buddies were nationally ranked, 100-plus-metre freedivers. They encouraged me to start competing. Now everything I do is for my freediving career.”

While in Egypt, Cassandra competed in three events.

“I competed exclusively in the CWTB (constant, bi-fins) discipline for my final competition and performed a 67-metre (220-foot) dive. This put me at number two in Canada. After that I became part of the Canadian team and went to the AIDA world championships. I was 20 at the time and the youngest competitor attending.”

From there, Cassandra got her first sponsorship from Alchemy, and the rest is history.

Cassandra’s records are impressive, and her national rankings clearly show her discipline for the sport. Now, at 22, she ranks first for CNF (constant, no fins) at 55 metres (180 feet) and second for STA (holding breath without moving) for a total of six minutes and 18 seconds. She ranks second for CWTB (constant, bi-fins) and FIM (free immersion), achieving depths of 80 metres (263 feet). She also currently ranks in the top 100 for almost all freedive categories on a world level.

When she’s not competing, she’s training and working in Kelowna.

“I know this year is the most important part of my journey. Freedivers are achieving deep depth more than ever thought possible. I have to give everything to my training. My biggest goal this year is to attend the freediving world championships.”

Cassandra does apnea training, or training while on a breath hold. Apnea exercises are anaerobic and reveal the body’s many

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underwater adaptations. To optimize training, she works with these adaptations to prepare for dives and to improve depth adaptation.

“I currently have a strength coach and a freediving coach who work together to create my training schedule. I have a strict physical training and bulk-and-cut diet program. I train apnea in the pool, strength and endurance at the gym, and do stress tolerance, flexibility and mental preparation exercises. I train to prepare my body for the many different elements freedivers deal with on a dive.”

One of the most important parts of freediving is the ability to let go. Cassandra loves this part of freediving.

“Everything you hold onto on the surface, you take with you underwater. I often describe freediving as a crash course in presence.

“There’s a lot of visualization and mental training. Freedivers learn how to deeply relax and let go of expectations and fear. I give

myself to my environment and let the ocean take me many metres below the surface. I quiet my mind and live precisely in that moment.”

There’s a fine line between learning how to let go of everything in the moment and planning for the future. Cassandra now has several sponsors offering her varying levels of support. She gets equipment funded and partial financial support to compete, but still has to support herself to continue to live and train.

“In the off season, I work full time. As soon as I get off work, I go train. I train six to seven days a week in the pool and the gym. I don’t have any training partners here, so I trained someone to be a freediver just so he could be my safety in the pool.”

When she’s not working or training, Cassandra looks for opportunities to share her sport with others. On top of teaching freediving courses in Egypt, Dominica and Canada, she writes monthly educational articles for the Alchemy blog. She was also a key speaker at a sporting conference in Edmonton at the end of February, where she did a presentation on freediving and an in-pool freediving demonstration.

“Aside from wanting to be one of the world’s best, I have my sights set on a few records. I’m specializing in the no-fins discipline. Seventy-five metres is currently the world record. I’m going to try for an under-ice world record in 2024 too. I’m also hoping freediving will allow me a platform to pursue humanitarian work and animal rights in the places I travel.”

While still young, Cassandra has some advice about growth.

“I’ve learned that people around me affect how I am as a person. Even with big dreams, the people closest to you will still put you in a box. It can make growth difficult. Surround yourself with people who are as good as you, or better. Seek out dreamers, muses and people who are kind to you. It’s amazing what we can achieve when we are inspired by and with the right community. I’ve given my whole life to freediving. It’s been quite the journey, and I’ve only just begun.”

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“I give myself to my environment and let the ocean take me many metres below the surface. I quiet my mind and live precisely in that moment.”

Fun in the sun

Sun Peaks is a low-key playground promising lots to do all year round

WORDS SUSAN LUNDY

PHOTOGRAPHY COURTESY TOURISM SUN PEAKS

iam balanced slightly precariously on a thick paddleboard floating around the edges of remote McGillivray Lake. One of my daughters drifts by, exuding the confidence of someone who could do a headstand on her paddleboard without creating even a ripple on the lake’s glassy surface.

“Thinking about the story you’re going to write?” she asks. “Yup.”

“Is it still a good story if nothing happens?”

What she means is, “Wouldn’t it be a better story if you fell off the paddleboard into the lake?”

Well, yes! But that doesn’t mean I plan on toppling over anytime soon. In fact, paddleboarding is much easier than I expected and this lake, accessed via a long winding dirt road from nearby Sun Peaks, is blissfully quiet and pristine. I am happy to just float about, story or no story. The air is sultry and the sun heavy, and a delicious languidness has settled over the three of us like a soothing summer blanket.

My adult daughters and I, on our first post-pandemic girls’ getaway, landed at Sun Peaks in mid-August, eager to explore this sweet, year-round playground, located less than an hour’s drive from Kamloops and touted as a “stress-free” destination.

A tiny municipality of 1,400 permanent residents, Sun Peaks is a summertime magnet for mountain bikers, hikers and anyone looking for a low-key getaway. It must turn into a veritable Dr. Seuss Whoville in winter, when its cute resort-town architecture and European-style ski-in/ski-out pedestrian village transforms into a snowcapped wonderland, attracting some 250,000 visitors. The pace here is slower than other resort towns like Whistler (permanent residents 14,000, and three million annual visitors) but still offers 17 square kilometres of skiable terrain (second largest in Canada), 19 feet of snow and 2,000 hours of sun.

In the summer, Sun Peaks serves up a wide range of activities, including golf at an 18-hole, par-72 Graham Cooke-designed course, hiking trails, year-round events and lift access for downhill and cross-country mountain biking. Bikers lined up at the base of the lifts move at a steady pace—“If you have to wait three minutes, you’re wondering, ‘What the heck!’” we’re told at one point.

Sun Peaks has been recognized for its environmental policies and practices and was the first resort in North America and the only resort in Canada to earn the ISO 14001 designation for environmental management. It also has the feel of a place on the verge of a mini boom, with lots of activity and new construction underway.

A testament to its name, the peaks above us and township around us are bathed in sunshine as we park the car and explore the area on foot from our home base at Village Walk 19, a massive three-level, three-bedroom condominium that can sleep a gazillion people within its lavish walls. The three of us, celebrating our first girls’ trip in such a long time, open a bottle of bubbly and move between sitting on tall chairs at the massive kitchen island, lounging around the dining room table (seats 13!) and relaxing into a comfy couch in the sunken living room, as we catch up and decompress.

The next day we are up early and ready to explore. Our plans include heading up the mountain with a guide from Sports School

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for the Top of the Mountain Hiking Tour to wander through the carpets of alpine flowers that dot the slopes.

“Just a leisurely walk,” I’ve assured my older daughter, who runs and plays sports but is not a fan of hiking. “Basically, ha ha, we’ll just be ‘tiptoeing through the tulips.’” (Not tulips, of course. But we do enjoy the glorious hues of late-alpine-flower blooms, like ruby-red louseworts, vivid purple fireweed and tiger lilies, and pink and white mountain heather.)

But our “stress-free” getaway takes a bit of a hit as we ride the Sunburst chairlift, soaring to our “leisurely walk” destination, and our guide announces that we’ll jump off the lift one stop short of the top and hike the rest of the way up. To be honest, it almost hurts my neck, stretching it far enough backwards to see the “top,” which will be accessed via a very steep incline. I avert my eyes from my not-ahiking-fan daughter, but I can feel the glare.

However, it turns out to be a glorious experience—we take it nice and easy—and our guide is so interesting and so informative, I quickly forget that I’m the only one huffing and puffing. (Sun Peaks

people are very fit.) The flowers—although slightly past their prime in mid-August—are beautiful and the views from the top are spectacular. We take a moment to gape at the mountainous landscape, rolling into the horizon before us.

After a bite to eat—more on food in a minute—we’re off to the activities desk in the Village Day Lodge to collect everything we need for our trip to McGillivray Lake, except the paddleboards, which await us lakeside. The is road a bit rough but the destination is worth the bumps, and after floating about for a couple of hours, we head back to village relaxed and refreshed—our gruelling mountain hike now a distant memory to our soothed muscles.

Our meals here have been a bit of a revelation: for such a small town the restaurants pack a definite punch. Our favourite meal takes place on a patio beneath a pink sky at Mantles Restaurant, where even selective eaters like us (gluten-, dairy- and meat-free) find ample items to choose from. The divine food and perfect setting is almost even surpassed by the impeccable service, and this restaurant is on our to-do-again list.

We also enjoy two glorious breakfasts, created and then left in the fridge at our accommodation by Ohana Deli Market & Meals To-Go. Ohana offers all sorts of food items, from deli trays to homemade soups and sauces, and our offering included all GF and DF items. A great way to start the day!

We also attend the very-popular taco night at Bottoms Bar & Grill, dining al fresco in the warm evening air, and, although we don’t have time for either, both Mountain High Pizza and Capones Kitchen come highly recommended.

Signature massages at Sun Peaks Spa cap our final morning, and we head back down the scenic road towards the highway home, satiated, relaxed and refreshed.

And I know my story will be a good one, despite the fact I didn’t fall off the paddleboard.

Bikers lined up at the base of the lifts move at a steady pace—“If you have to wait three minutes, you’re wondering, ‘what the heck!’” we’re told at one point.

do.

A Signature Massage at Sun Peaks Spa begins with selection of an oil and scent from the spa’s many unique aromatic complexes. Next, you relax into a heated bed, while heated stones glide over your skin, opening up your pores to draw in the oils and intensify their effects. Your feet are wrapped in warm, steamy towels as your body is massaged with the combination of skilled hands and hot stones. The 90-minute experience allows enough additional time for extra attention to feet and scalp.

see.

Explore the Sun Peaks village with an easy stroll along the paved, multi-use Valley Trail that winds its way around the area. Start at the covered bridge that runs across McGillivray Creek to access the lower loop, or turn left at the bridge and follow Valley Drive briefly until the trail veers off through the forest next to the creek towards the east end of the village.

eat.

Although Bolacco Café was recommended as a local’s favourite for coffee—we discover it is so much more. Step into this cosy cafe and meet a chalkboard menu filled with enough delectable offerings to make your head spin and your decision-making slow. There is seating indoors or out, or take a bowl to go, like we did, pulling over a few minutes later at a glorious lakeside stop just a little ways down the road towards the highway.

A little bit of magic

Interior designer Sarah De Angelis finds the light in an awardwinning renovation and a career that she loves

With “golden” recognition for a sleek condo renovation and a thriving interior design business, Kelowna’s Sarah De Angelis is feeling the love as she enjoys her chosen career path and a decade of living in the Okanagan.

Sarah’s business, Magpie Interiors, celebrates its 10th anniversary this summer with two wins in the Canadian Home Builders’ Association’s Okanagan Housing Awards, where she collected Gold in two categories: excellence in interior design fo ra renovation under 3,000 sq. ft. and excellence in decorating and styling in a renovation over $75,000.

Both awards were for a Truswell Road renovation on a condo originally built in the 1990s.

“The whole thing was yellow when we started,” Sarah recalls. “We gutted the unit right down to the studs. We also changed the configuration of some rooms to make space where it was needed.”

This 1,800-square-foot home feels bigger thanks to some of Sarah’s design elements. The foyer has shelving for storage and a low bench to store things below. New folding patio doors off the living room allow the homeowners to walk right out onto the beach, and a new pass-through window in the kitchen area aids ease of entertaining.

“The kitchen is the same footprint as the original lay-

out,” Sarah explains. “We used a patterned ceramic tile on the island, two tones of cabinetry, a Thermador fridge/ freezer combo and an induction cooktop. The beautiful metal pendants over the island have a gold leaf finish on the inside that relates to the brushed brass fixtures throughout.”

While the kitchen footprint was the same, many of the rooms changed dramatically from their original state.

“The owners were looking for a relaxed, modern feel. Because it’s a lakefront holiday home, we wanted it to be casual, to not have to worry about getting things dirty. The flooring throughout the main is a modern terrazzo tile for easy clean-up, and the furniture is sophisticated, but we chose hard-wearing fabrics like linen, bouclé and whiskey-coloured leather.”

During the reno, several things in the living room were changed.

“We replaced the fireplace, redesigned the wall with Venetian plaster and added cabinetry on either side.”

They also added ceiling beams in the living room and foyer.

“I love a feature ceiling—paint or beams or even wallpaper,” Sarah says. “It draws the eye up and creates volume in a space. They were expensive, so we debated on whether

WORDS DARCY NYBO > PHOTOGRAPHY MATT VAN EMMERIK

to go for it—and we were so glad we did. It really makes the space.”

Just off the dining area is an entertainment bar with lots of storage and shelving. Sarah chose antique mirror subway tile for the backsplash.

“We wanted a reflective backing to show off the pretty glassware and bottles. The bronze finish lends itself nicely to the rest of the finishes in the home.”

This one-level home has the main bedroom just off the kitchen. It has a built-in desk and seating area near the bay windows. The adjoining en suite features herringbone tile and a trough sink with brushed brass taps and sconces. As you enter the room, motion sensors turn on lighting under the vanity for a soft glow. The steam shower boasts marble and herringbone tiles and a built-in bench.

The other two bedrooms are located on the opposite side of the living area. Both rooms feature beautiful custom bunk beds with integrated storage and their own en suites with under-cabinet lighting. These rooms offer plenty of space for the family’s three children and their friends. Plus, they installed a built-in dresser and dual-gaming station in the boys’ room.

Asked what her favourite part of the renovation was, Sarah is quick to answer: “The powder room. It’s a tiny but mighty space! The terracotta-coloured concrete sink and unique wallpaper add so much personality. We covered the back wall with a handmade Moroccan zellige tile that adds a subtle warmth and interest to the space, especially in the way the texture catches the light.”

Before relocating to Kelowna, Sarah spent an influential year living in Florence, Italy. She and her husband Alessandro decided

“It

to put that kind

trust

designer but it’s wonderful when they do. That’s when the magic happens.”

Sarah De Angelis, of Magpie Interiors.

on the move, when he had the opportunity to attend Le Cordon Bleu culinary school.

“The art and architecture are amazing in Florence,” Sarah says. “My goal was to immerse myself in the culture and learn Italian. My daughter was with us, so we enrolled her into an Italian preschool. She ended up speaking better Italian than me!”

After their year in Florence, they made their home in the Okanagan. Sarah started Magpie Interiors in 2013 and her husband opened a restaurant.

There have been a lot of changes in the past decade. Alessandro now offers private chef services and catering, and Sarah has moved into new offices on Pandosy Street in Kelowna.

The name, Magpie Interiors, is a nod to Sarah’s grandmother and her favourite bird.

“My Granny had the type of home the whole family gathered in and celebrated holidays. It was so warm and inviting, and I like to think I help create welcoming homes for my clients.”

It is clear that Sarah loves working with her clients.

“I start every project with a visual conversation. We share images and I learn what they like. It helps me get a solid handle on what their vision, taste and aesthetic is. In this case, the clients were wonderfully trusting. Once they signed off on the drawings, they handed us the keys and let us do our jobs. We didn’t see them until it was time to reveal the finished product. They were ecstatic. It was everything they wanted. It was wonderful to have that kind of trust

in my team and the contractor’s team—Jesse J Contracting.”

She adds, “It can be hard for clients to put that kind of trust in an interior designer but it’s wonderful when they do. That’s when the magic happens.”

Being an interior designer doesn’t feel like work to Sarah.

“I love everything that has to do with being a designer. People laugh at me because I watch design shows and read design magazines in my down time. I really love seeing it all come together, though. You develop the concepts and create the drawings but when a project is done it’s so satisfying to actually see those ideas come to life.”

Magpie Interiors’ first project was a new build in Sheerwater, working alongside Frame Custome Homes.

“I designed the entire interior, which is what we do. I love new-build construction for its blank slate possibilities, but I also love bringing an old house back to life with a great renovation. We do everything from selecting finishes to designing feature walls, fireplaces, kitchens, bathrooms, lighting and furniture!”

A big part of why Sarah loves her work so much is the people she works with.

“I love helping people find their own style. Lots of designers have a signature style; however, I prefer to use my experience and knowledge to help my clients achieve their vision. It means every project is different and challenging.”

156 SUNSET BOULEVARD Beverly Hills Estates

Spectacular ultra-modern home, bathed in natural light from walls of windows, living space is both sophisticated and functional with a Chef’s kitchen, spacious waterfall island and seamlessly integrates with the living room bound by windows on either side. Indoor/outdoor Okanagan lifestyle, welcoming you with stunning mountain, lake and valley views.

This exquisite property features 3-levels of living space, beautiful panoramic lake and valley views, plus an in ground pool. Located on 0.28 acres directly above Kal beach and Kalamalka Lake, this property features dramatic detailing and views from the moment you step through the front door. The living room features soaring ceilings, custom built-ins and fireplace. Large deck runs the length of the home with sliding nano door access off the living room and motorized blinds.

panoramic lake and valley views, plus an in ground pool. Located on 0.28 acres directly above Kal beach and Kalamalka Lake, this property features dramatic detailing and views from the moment you step through the front door. The living room features soaring ceilings, custom built-ins and fireplace. Large deck runs the length of the home with sliding nano door access off the living room and motorized blinds.

8784 Cortland Place Coldstream

3-levels of living space, beautiful panoramic lake and valley views, plus an in ground pool. Located on 0.28 acres directly above Kal beach and Kalamalka Lake, this property features dramatic detailing and views from the moment you step through the front door. The living room features soaring ceilings, custom built-ins and fireplace. Large deck runs the length of the home with sliding nano door access off the living room and motorized blinds.

4 Bedrooms | 4 Baths | 4,622 SF

MLS®10268493 | $2,218,000

6 Bedrooms | 7 Baths | 5,427 SF MLS 10261057 | $2,300,000

6 Bedrooms | 7 Baths | 5,427 SF

MLS 10261057 | $2,300,000

6 Bedrooms | 7 Baths | 5,427 SF

MLS 10261057 | $2,300,000

This exquisite property features 3-levels of living space, beautiful panoramic lake and valley views, plus an in ground pool. Located on 0.28 acres directly above Kal beach and Kalamalka Lake, this property features dramatic detailing and views from the moment you step through the front door. The living room features soaring ceilings, custom built-ins and fireplace. Large deck runs the length of the home with sliding nano door access off the living room and motorized blinds.

6 Bedrooms | 7 Baths | 5,427 SF

MLS 10261057 | $2,300,000

1594 ANTLER COURT Upper Mission

Custom built walk-out rancher with captivating lake, city and mountain views, triple car garage and in ground pool located on a quiet cul-de-sac in Fawn Run at The Ponds. Elegant finishes in a modern Farmhouse style.

5 Bedrooms | 4 Baths | 3,723 SF

MLS®10267953 | $2,299,900

Jaime Briggs & Leon Gaba

Heartcentred work

One in every 100 children is diagnosed with a congenital heart issue. With funding from initiatives like the Choices Lottery, BC Children’s Hospital’s cardiac team is transforming their care.

WORDS LISA MANFIELD

PHOTOGRAPHY LIA CROWE AND SHEILA SAY PHOTOGRAPHY STYLING SARAH D’ARCEY

MAKEUP AND HAIR HEATHER NIGHTINGALE

Choices Lottery spokesperson Erin Cebula at the lottery’s prizehome penthouse at Coco Oakridge.

Carolina Herrera skirt, $589, from Turnabout Luxury Resale; Tiger of Sweden top, $169, from Nordstrom Vancouver; ring, stylist’s own.

Balmain Zebra Jacquard sweater dress, $4,295, from Nordstrom Vancouver.

Caring for a sick child is not something any parent ever wants. But when your child is born with complex medical issues requiring serious medical and surgical intervention, the need for heart-centred care can be acute.

For Angela and Emery Parker from Kamloops, BC, the need for specialized and compassionate cardiac care took on a double meaning when two of their three sons were born with critical congenital heart defects.

Luckily, their story has a happy ending thanks to the team at BC Children’s Hospital, says pediatric cardiologist Dr. Shubhayan Sanatani, head of cardiology.

When the Parkers’ newborn son, Cohen, started turning blue at only two days old, the family was airlifted to Vancouver. Tests revealed that the two main arteries connected to his heart were switched. He underwent a successful surgery, and two weeks later the family was able to return home.

But three years later, another heart-wrenching situation unfolded when their third son, Nash, was born with a serious heart condition and issues with his kidney and spine. Once again, the Parker family looked to BC Children’s Hospital for life-saving care. Nash underwent three successful surgeries, including an open-heart surgery at 15 months old to repair a hole in his heart.

One of the nine grand-prize offerings this year is based in Kelowna—it’s a stunning home in the Sunset Ranch development currently under construction by Acorn Homes.

PHOTO CONTRIBUTED

BC Children’s Hospital, where lifesaving cardiac care occurs.

Today both Cohen and Nash are healthy, active little boys. But their heart journeys will be lifelong and they will require ongoing support from the cardiology team at BC Children’s Hospital. But they won’t be alone in their need for this kind of specialized care and support.

“These are the kinds of stories we’re dealing with every day here,” says Dr. Sanatani. “Heart disease of this severity is not rare. Congenital heart disease occurs in one out of every 100 children and is the most common congenital malformation. It’s more common in children than diabetes or cancer.”

MAKING STRIDES TOWARD MIGHTY BREAKTHROUGHS

Dr. Sanatani specializes in electrophysiology: heart rhythms, heart racing and sudden cardiac arrest in children. He’s also a professor and researcher within the University of British Columbia’s pediatrics department, and a recognized leader in pediatric cardiac research and innovation.

“Stem cell work is at the forefront of some of our research,” he says. “We’re able to test diseases—such as heart rhythm con-

ditions—in a petri dish. We can take a sample of blood from a patient with a rare condition and put it through all kinds of studies by replicating the disease. The breakthroughs that come are usually based on patients we’re looking after. We’re very clinically driven, and that’s very rewarding for us and for patients.”

“It’s an extreme upheaval to be told your child has heart disease,” Dr. Sanatani adds. “I take our responsibility to our families very seriously. We are cognizant of their journey and responsible for providing excellent care. There are probably 60 to 70 people that interact with a child before they’re in the operating room—it’s a huge journey and a huge team of dedicated professionals is there to look after them.”

In light of the need for holistic family care, one new addition to the BC Children’s Hospital team is a clinical psychologist who supports the mental health portion of this difficult journey with specialized care for cardiac patients, their families and even the medical teams who treat them.

“With BC Children’s Hospital Foundation’s support, we’re able to better look after our patients,” says Dr. Sanatani. “The diversity in patients means we need a lot of support, and it’s not for extraordinary things—it’s things we need to do our jobs better. Our Foundation, through the generous support of donors, provides a lot of that.”

Dr. Sanatani is also excited about a recent donor-funded initiative to improve education and expertise for every family that comes to the hospital for cardiac care. The Online Patient Family Education Hub will provide immediate access to up-to-date resources geared specifically to patients and their families.

“It’s a digital hub that is specific to our patients in BC and the Yukon,” he says. “We want to be more accessible, and this hub will help to answer many of the questions they have.”

Because of incredible donor support, life-changing initiatives like this are made possible—and give hope for the future health of cardiac patients and their families.

“With BC Children’s Hospital Foundation’s support, we’re able to better look after our patients.”

Pediatric cardiologist Dr. Shubhayan Sanatani, head of cardiology at BC Children’s Hospital.

HOME IS AT THE HEART OF IT

Homes and hearts go hand in hand, so it only makes sense to contribute to pediatric health care by buying a ticket to the Choices prize home lottery.

“You might think your ticket purchase is a drop in the bucket, but every sale makes a huge impact,” says Choices Lottery spokesperson Erin Cebula. “In fact, your support could be just what BC Children’s Hospital needs to push the next medical advancement over the finish line.”

One of the nine grand-prize offerings this year is based in Kelowna—it’s a stunning home in the Sunset Ranch development currently under construction by Acorn Homes. Worth over $2.6 million, the prize package will surely win your heart: a four-bedroom, three-and-ahalf bathroom townhome—2,225 square feet of prime Okanagan golf course living to call home.

Located just five minutes from Kelowna International Airport and less than 15 minutes from downtown Kelowna, this master-planned, gated community offers peaceful serenity,

View from the deck of The Choices Lottery grand-prize home in Vancouver.

SHEILA SAY PHOTOGRAPHY

Inside the Choices Lottery grand-prize penthouse at Coco Oakridge in Vancouver—another of the lottery’s nine offerings.

SHEILA SAY PHOTOGRAPHY

friendly neighbours and proximity to urban and recreational amenities. Nestled among orchards, farms and golf course greens, this home is literally surrounded by all the things that make Okanagan living so coveted: panoramic views, exotic wildlife, world-class wineries and more.

The prize package also comes with some irresistible additions, including $50,000 for furnishings, gas and groceries for a year, two vehicles and a motor home, plus a cool $1 million in cash to round it all out.

The Sunset Ranch development—a vision of Acorn Commu-

nities projected to have 400 new home builds in Kelowna—is now over 75 per cent sold out. The houses in the development are all Craftsman style, either single-family or side-by-side, semi-detached townhome designs.

A second grand-prize home worth mentioning is a three-bedroom, three-bathroom fully furnished and accessorized penthouse at Coco Oakridge in Vancouver. It is 1,600 square feet of pure luxury, and the toal package is worth $2.7 million.

“It’s a gorgeous and spacious open-concept condo located in the newly designed Oakridge area,” Cebula says. “This is our most

Rendering of Kelowna prize-package home at Sunset Ranch.

RENDERING CONTRIBUTED

modern offering. It boasts clean, contemporary lines, and a spectacular 634-square-foot patio for sunset watching. And if you choose it, you’ll get to enjoy $50,000 worth of luxe furnishings plus gas and groceries for a year. Couldn’t we all use a little break on those expensive staples?”

As for the future of heart health, Dr. Sanatani is truly pumped,

so to speak. “I’m very excited about the future,” he says. “Science is moving at an incredible pace and BC Children’s Hospital is at the forefront of pediatric health care and research. I think the next five years are going to see big changes.”

Get your Choices Lottery tickets now at bcchildren.com.

Golf course at Sunset Ranch.

PHOTO CONTRIBUTED

business class

All in the family

Angie Norman leads Westwood Fine Cabinetry into the future

WORDS LAUREN KRAMER PHOTOGRAPHY DARREN HULL

For those who start a successful family business, the succession plan can be a quandary. Many business owners hope the next generation will keep their dream alive when they’re ready to hand over the reins.

For Nick Grasa, the founder of Westwood Fine Cabinetry in Kelowna, there was no question that his two daughters would forge their own path forward. So, when his daughter Angie Norman graduated high school and began studying science at the University of British Columbia, he happily supported her decision. At the time, Angie’s dream was to become a doctor.

But the family business had always been part of her life.

“I’d grown up going to work with my dad on Saturdays and working reception in my summer holidays,” she recalls. “When I graduated from UBC and wanted to travel in Europe, my dad gave me a job so I could earn money for the trip. That’s when I really became interested in the business.”

But back then, it was unusual for a young woman to be on the job site, and Angie learned quickly how to do sales calls and achieve a level of competence that would earn her the respect of her industry peers. She loved the warmth of working with wood and excelled at forging relationships with customers in the community.

“Dad sent me out on my own and I’d have to come back and draw a kitchen, do layouts, get accurate measurements and ensure my drawings were ready so they could be produced in the plant,” she says. “But he was always there to answer questions, give me gentle guidance and help any way he could.”

Kitchens, like the heart of the house, are at the heart of this family, and Angie says she has always been surrounded by beautiful kitchens.

Nick Grasa was a cabinetmaker who left Croatia (Yugoslavia, at the time) for Canada, and spent his first few years working in Alberta. The family vacationed in the Okanagan, a region that reminded Nick so much of his homeland that he relocated here, opening his cabinetry shop in 1972. Over the years, he purchased land for a new factory and showroom, expanding as the business grew.

When he succumbed to cancer in 1991, it was a huge blow for the family.

“He was a pillar in the community and was still very involved in the business up until that time,” Angie recalls.

Between 1991 and 2020 different leadership teams took the helm of Westwood Fine Cabinetry, while Angie remained an active director, keeping her office close to the front door so she could feel the pulse of the business and its day-to-day activity. Once her own children were grown, she returned to university to further her studies. Her executive MBA through the University of Western Ontario’s Ivey Business School meant a commute to Ontario every three weeks for two years—but the experience was exceptional.

“It gave me a broader understanding of leading an organization, especially finance and organizational thinking,” she says.

By 2020, Angie felt more than equipped to step into her late father’s shoes as Westwood’s president and lead the company into the future. Now at the helm, Angie has brought about a renewed hunger for growth and innovation within the company, and Westwood is poised to evolve and grow over the next decade.

“There was a lot of cleanup to do after previous management teams,” she says. “I had to shift the work culture to a management team that is truly engaged in the business and invested in running it day to day.”

Today Westwood has a staff of 160, an 80,000-square-foot showroom and a shop that services business-to-business and business-to-consumer customers in BC, Alberta and the western US.

“Under my leadership, there has been a shift in the mindset of the team towards a more innovative and forward-thinking approach,” Angie says. “I saw the danger of becoming complacent after 50 years in business, and I’ve worked tirelessly to push my team forward, identifying gaps in the market and areas where we can improve. I worked with the leadership team to strike a balance between automation and the human touch in the plant, and I’ve aimed to create an environment where people are excited and thriving, rather than just surviving under a heavy workload.”

As she looks to Westwood’s future, Angie and her management team are thinking about Westwood’s relevance in the industry and how to poise the company best for growth and success in the years to come.

“The future will be focused on customization, as opposed to a one-size-fits-all formula,” she says: “A kitchen that’s more relevant and bespoke to the individual.”

To move the form, function and design of cabinetry into the future, Angie explains, Westwood aims to leverage emerging technologies and materials, while maintaining a focus on customer needs and preferences, as well as market trends.

“The integration of smart technologies, such as voice-activated controls, will start to play a large part in making cabinetry more efficient and convenient,” she says. “And the use of sustainable materials and eco-friendly manufacturing processes can contribute to more environmentally responsible cabinetry.”

Angie knows her father would be proud of everything Westwood has accomplished, including the awards the company recently garnered at the Canadian Home Builders’ Association’s Housing Awards of Excellence.

Winning Supplier of the Year had a profound impact on the team, Angie notes: “It was a validation of our commitment to quality and excellence, and recognition of the hard work and dedication of every team member. The award boosted morale, motivation and team spirit, and created a sense of pride and accomplishment.”

Angie adds: “Westwood has always stood for honesty, transparency, trust, integrity and quality. Those sound like buzz words, but those are the cornerstones of the business.

“My dad was very progressive and ahead of his time, and he wanted me to follow my dream. In the end it turned out that my dream was the same as my dad’s. I love what I do and am proud to be a female business leader in this community.”

“Dad sent me out on my own and I’d have to come back and draw a kitchen, do layouts, get accurate measurements and ensure my drawings were ready so they could be produced in the plant. But he was always there to answer questions, give me gentle guidance and help any way he could.”

jaimemorgan.com @thejaimemorgan

Transformational coaching that supports you in creating the life of pure joy that you desire & deserve.

bride reimagined

Bold bouquets and brightly coloured bridal attire. Boulevard explores a new trend in nuptials, where brides are throwing out the rule book and daring to be different. Here’s a chance to create with colour, be inspired by texture and accent with blooms that are sustainable, seasonal and locally grown. Created by Julie Rémy, of Fleuris Studio & Blooms, each floral piece here reinvents wedding ideals with bouquets that highlight individual uniqueness and personality, and show different approaches to the wedding dress, with versions of complexity and simplicity. Photographed at Gabriel Ross in Victoria.

PHOTOGRAPHY LIA CROWE STYLING JEN EVANS

Angelica dress in goldenrod by Ulla Johnson ($1,038) from Bernstein & Gold; floral belt from Fleuris Studio & Blooms.

Poppy blazer by Smythe ($795), Poppy pant by Smythe ($450), both from Bernstein & Gold; silk camisole (stylist’s own); “West Boot” in celery green by Alohas ($328) from Footloose Shoes; greenery by Fleuris Studio & Blooms.

Metallic crop jacket by French Connection ($65), from House of Savoy; evergreen skirt by Fleuris Studio & Blooms; gold metallic shoes ($135) by Chinese Laundry from The Bay.

Headpiece by Fleuris Studio & Blooms; vintage fur coat by Kristina Eberts ($625) from House of Savoy; silk camisole (stylist’s own).

Blue strapless dress by Frock! by Tracy Reese ($68), blue satin shoes by Stuart Weitzman for Browns ($125), blue sequin glasses by Dolce & Gabbana ($250), vintage blue bracelet ($28), all from House of Savoy; “Margot” earrings by Avu Jewelry ($65), blue opaque tights by Narasocks ($19), both from Footloose Shoes; florals by Fleuris Studio & Blooms.

Peach gown by KABU International ($375), cut glass and gold earrings ($68), both from House of Savoy; floral ice cream cone by Fleuris Studio & Blooms.

Model: Émilie Hamel

Makeup and hair: Jen Clark

Production assistant: Christina Compton

Photographed on location at Gabriel Ross. A huge thank-you to Gabriel Ross for hosting our team.

The icing on the cake

It’s a new era in the world of weddings

WORDS JANE ZATYLNY X PHOTOGRAPHY LIA CROWE

The COVID-19 pandemic has affected so many facets of our lives, but couples trying to tie the knot have faced particularly difficult challenges. In the first year of the pandemic, in particular, weddings were postponed, often multiple times, and uncertainty ruled the day.

Jane Carson and her husband Tyler Leblanc were engaged in 2019 and set to marry in September 2020.

“When the pandemic started in March, we thought we would be in the clear for September, but obviously we were not,” says Jane. “We kept trying to make the best out of a bad situation, but with the ever-changing restrictions, we found it very stressful to try to plan a wedding.”

Jane and Tyler had several small celebratory events along the way to the altar, including a party to celebrate the anniversary of their original wedding date with immediate family. Finally, on their third at-

tempt, in August 2022, the Victoria couple married on the beach in Tofino.

“It turned out to be everything we wanted,” says Jane.

Cristina Fazio and Sam Powell, also from Victoria, became engaged in the summer of 2021. They’d seen friends forced to cancel and rebook their weddings, but they were hopeful that, with the first year of the pandemic over, they could keep their summer 2022 wedding date.

“We’d always intended to have a good-sized wedding, so we gambled that COVID would let us go through with our plans,” says Sam.

The couple tried to remain flexible and not to get too invested in what they were planning.

“If we couldn’t have had a larger wedding, we would have still kept the date,” adds Cristina.

Fortunately, they were able to proceed as planned with their August wedding.

“Couples now have so much appreciation that they can actually get married,” says Diane Hall, former president and publisher of Weddingbells and senior editor of WeddingWire Canada: “When they plan their weddings, they aren’t taking anything for granted.”

Here’s a look at wedding trends that will likely persist even after the pandemic is well and truly—we hope—in our rear-view mirrors.

HIGHLY PERSONALIZED WEDDINGS

Prior to 2020, wedding styles were heavily influenced by celebrities and influencers, says Diane.

Not as much today: “Couples are personalizing their weddings to a much greater extent and are far more intentional with their wedding spending, whether that takes the form of hiring a diverse wedding vendor team, supporting local suppliers and charities, or reducing their carbon footprint.”

We’re also seeing more “relaxed formal” weddings, she says: “Couples remain interested in stylish weddings, and using Instagram-worthy photography to document their wedding style remains a very important part of the day.”

SMALLER GUEST LISTS

While a mandated requirement during the most serious days of the pandemic, smaller guest lists have remained popular with many couples, says Jessica Minnie, owner and creative director of Vancouver’s Petite Pearl Events.

“As people witnessed beautiful, intimate celebrations, they became more comfortable making that decision for themselves.”

Smaller guest lists also allow couples to create a more luxurious wedding experience for themselves and their guests.

“Couples now have so much appreciation that they can actually get married…When they plan their weddings, they aren’t taking anything for granted.”

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HIRING PROFESSIONAL HELP

Hiring a wedding planner is always a wise investment, even more so during uncertain times.

“With this decision, you will have experience in your pocket every step of the way and be able to enjoy the planning journey, as well as the weeks leading up to your wedding day and of course the wedding day itself,” says Jessica.

Wedding planners also help couples demystify vendor contracts and make sure cancellation policies are in place.

FLEXIBILITY

Wedding vendors have learned to build more contingency plans into their recommendations, knowing that things could change. For instance, that beautiful custom floral arch can now be used indoors or outdoors and moved around, says Diane.

“It may have been an altar first, but also can be positioned behind a wedding table or used as a backdrop for a photo booth.”

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THE RETURN OF ELOPEMENTS

Sara Laking, photographer/owner with Sara Spectrum in Tofino, has seen continued growth of elopements, or “mini-monies,” where it’s typically just the couple, the photographer, perhaps a wedding planner, and an officiant in attendance for the ceremony, and a party is held at a later time.

“There’s no distraction and they’re really able to relax,” she says. “It creates a very authentic experience.”

Jessica has seen more couples getting legally married before or after the actual ceremony.

“We encourage couples to make it legal during their rehearsal or privately immediately following the ceremony for a very special moment together, toasting a drink and getting some beautiful captures of this huge moment in their lives,” she says.

MORE OUTDOOR WEDDINGS

At WeddingWire Canada, Diane has noticed that the outdoor setting remains very important to Canadian couples—and not just to prevent possible COVID-19 transmission.

“Outdoor weddings allow for a lot more creativity around decor, tent rentals and other details,” she explains. “Couples can have food trucks and mobile bars in old vintage trailers to create a festival vibe.”

Outdoor weddings also open up the possibility for aerial photography.

“It’s about really using Mother Nature to create that beautiful environment,” adds Diane.

Couples remain interested in stylish weddings, and using Instagramworthy photography to document their style.

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HYBRID WEDDINGS

Travel bans originally led to this trend, but hybrid weddings appear to be here to stay, especially in cases where travel costs would be prohibitive for the guests.

“They also give the couple permission to have more of a luxury experience for their in-person event,” says Diane, adding that the virtual coverage can be quite elaborate and inclusive. “Couples can also create a signature cocktail and send their virtual guests a recipe for it or a gift package with a mini bottle of bubbly, wedding cake and party favour so they can feel part of the celebration.”

IT’S PARTY TIME

After the isolation of the first two years of the pandemic, couples and their guests are ready to let their hair down.

“This generation still really wants to get married,” says Diane. “While the onus is now more on the couple as to the safety measures they take, everyone wants to

Adam Schmidt

Where were you born and where did you grow up? I was born and raised in Nelson, BC, and then moved to Kelowna

Meet Adam! over 10 years ago—and I’ve never looked back! How would you describe your fashion style? Business casual, but it always depends on the occasion. What do you read online? What if I said I spend most of my time online reading emails? Fave book of all time: Lord of the Flies by William Golding, although I’m not much of a novel reader. Fave musician: John Mayer. His songs always remind me of road trips with my mom and brothers as a child—priceless memories! Bingeworthy series? Ozark—and mainly just for the scenery! Favourite app? SkipTheDishes. Eating is one of my strengths, but cooking is not. Fave wine or cocktail? 2020 Grey Monk Rosé—all the way—if you can find it! Fave place to visit? An allinclusive on the east coast of Mexico, with my feet up. What makes you happy? Getting behind the wheel of a car and cruising, windows down, with a friend. Cliché, I know.

food and feast

Pantry to plate

Recipes for a rainy day

We’ve all been there. A bit peckish, fridge door open, cupboards ajar, but alas with “nothinw g to eat.” Reluctantly you drag yourself to the grocery store, feeling forlorn and uninspired, a once subtle snackiness now a full-blown famished monster stirring within. Or perhaps you don’t even make it to the store and, in defeat, dial up delivery for a decidedly underwhelming take-away meal.

You may be surprised to learn that in this scenario, you might have had more options than you failed to realize in the moment. Many of us have cabinets full of ingredients that make marvellous meals, waiting dutifully for the right recipe or creative combination. And if you truly have empty shelves and a vacant fridge, this is your loving nudge to stock your cupboards with a certain collection of fail-safe and fool-proof go-tos that are either non-perishable or very long-lasting.

In modern times, a sparse (or uninspiring) stock of groceries is likely due to a lack of shopping, as opposed to a lack of supply. We are in the age of bounty and abundance and almost any ingredient, any time of year, is available for purchase in most highly serviced metropolitan centres. (This of course is in contrast to “food deserts” and conversations of accessibility, but that’s a topic for another day.) However, humans have historically relied on pantries, larders, cellars and other such storerooms to house food and drink throughout the winter months, when the fields were bare and the animals were either hibernating, or themselves too starved to be eaten.

Making meals from jars, jugs, boxes and bins was a necessity, and canning, curing, preserving and rationing was a way of life—in many parts of the world, the only way to live. In fact, right about now (late winter and into early spring) fresh food supply would have been at its lowest, and we all would have been grateful for any pre-planning, preparedness and proactive preserving. Perhaps you’re trying to eat more locally and your garden is

looking lean after a long winter. Maybe you’re one of those folks who needs long-lasting ingredients on hand to inspire you between shopping trips. Either way the following recipes are great to keep on hand for those “rainy-day” occurrences.

Take pantry-ingredient-pleasing spaghetti alla puttanesca—a pasta dish seemingly originating in Naples in the mid-20th century. There are a few stories as to how this Italian staple became so popular. One thought comes from a 2005 article from Il Golfo, which states that it was invented in the 1950s by Sandro Petti, co-owner of Rangio Fellone, a famous restaurant and nightspot. Allegedly, Petti’s inspiration came when, near closing one evening, he saw a group of customers sitting at one of his tables. He was low on ingredients and told them he didn’t have enough to make a meal. They asserted that it was late and they were hungry, saying, “Facci una puttanata qualsiasi,” meaning something akin to “make for us whatever the f- you got!” Petti only had some anchovies, a few tomatoes, olives and capers left, and used them to make the sauce for the spaghetti, later including the dish on his menu as spaghetti alla puttanesca. Because “puttana” roughly means “prostitute” and puttanesca is an adjective derived from that word, there is a theory that the customers were sex workers in the area.

Alternatively, food historian Jeremy Parzen suggests the name has more to do with the practical use of “puttanesca” in Italian than with its literal definition, stating, “Italians use puttana (and related words) almost the way we use sh-t, as an all-purpose profanity. So pasta alla puttanesca might have originated with someone saying, essentially, ‘I just threw a bunch of sh-t from the cupboard into a pan.’”

So, read below for ways to convert items on the shelf into delicious meals.

(And if you’re wanting to learn how to can, jar, preserve, cure or otherwise stock your pantries full of delicious and useful non-perishables? Well, that’s a story for another issue, so stay tuned…)

WORDS ELLIE SHORTT PHOTOGRAPHY DON DENTON

Rustic Tuscan-ned Bean Soup

Prep time: about 10 minutes

Cook time: about 20 minutes

Makes about 4-6 servings

Please ignore the painfully cheesy title and trust me when I say that this will become your go-to satisfying soup recipe. As you may notice, not all of the ingredients come from a can, jar or box, but the fresh items like garlic, shallot, onion, carrot and celery keep for a long time in a cool place, and kale grows rather abundantly through the cooler months in British Columbia. Of course, if you don’t have access to fresh versions of any of these veggies, you can freeze them in season and defrost before using.

Ingredients

¼ cup extra virgin olive oil

1 small onion, peeled and thinly sliced

1 large shallot, peeled and thinly sliced

4 cloves of garlic, peeled and minced

2 large carrots, peeled and cut into coins

2 large celery stalks, washed and sliced

1 15-oz can cannellini beans, drained and rinsed

2 dried bay leaves

1 tbsp dried oregano

½ tsp red pepper flakes

5-6 cups of broth

Sea salt and fresh cracked pepper to taste

1 large bunch fresh lacinato kale, washed and sliced thinly Optional toppings of freshly grated Parmesan cheese, chopped parsley and/or rustic Italian croutons (recipe to follow)

Directions

Heat a couple tablespoons of olive oil in a large pot over medium heat.

Add the onions and shallots and sauté for 3 to 4 minutes, until translucent and just starting to brown. Then add the garlic and sauté until soft. Add a couple more tablespoons of olive oil, then add the carrots and celery and sauté for another 5 to 10 minutes (this is important to ensure that the flavors build).

Add the beans to the pot along with the bay leaves, oregano, red pepper flakes and broth. Season with salt and pepper to taste. Bring it all to a gentle boil, then reduce the heat to low, cover and simmer for another 15 minutes.

Meanwhile heat some more olive oil in a large pan on medium heat and sauté the kale until soft, then remove from the heat and set aside. Remove the soup pot lid to pull out and discard the bay leaves, then transfer two cups of the soup to a high-powered blender and blend until creamy and smooth (you may want to let it cool slightly before blending).

Return this blended mixture to the pot, stir until fully integrated and then add the cooked kale. Serve and garnish with more red pepper flakes, chopped parsley, freshly grated Parmesan and/or rustic Italian croutons (recipe on next page).

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Rustic Italian Croutons

Ingredients

About 4 slices of rustic bread (you can use frozen then thawed or just some old stale bread), cut into ½ to 1-inch cubes

3-4 tbsp extra virgin olive oil

¼ tsp dried marjoram

¼ tsp dried oregano

¼ tsp garlic powder

Sea salt to taste

Directions

In a large bowl toss the bread cubes and seasoning, adding salt to taste.

In a large pan warm a couple tablespoons of olive oil over low heat. Add the seasoned bread cubes and sauté until the cubes are crispy and browned, adding more olive oil as you go, and stirring regularly so the cook is even. Remove from the heat and set aside to cool fully before using.

Pantry Puttanesca

Prep time: about 10 minutes

Cook time: about 15 minutes

Makes about 4-6 servings

This is an easy version of the classic, whereby I use canned tomatoes instead of fresh, and include some jarred artichokes for added texture (and because I had them on hand).

Ingredients

1 package (about 300 g) of spaghetti

¼ cup extra virgin olive oil

4 garlic cloves, peeled and minced

8-10 small anchovy fillets, drained, rinsed and finely chopped

1 tsp red pepper flakes

1 small jar (about 100 g) capers, drained, rinsed and roughly chopped

1 jar (about 300 mL) pitted olives, drained, rinsed and roughly chopped

1 jar (about 100 g) artichoke hearts, drained, rinsed and roughly chopped

1 large can (about 800 g) diced or crushed tomatoes (unsalted)

1 large handful fresh parsley, chopped

Freshly ground black pepper

Salt for pasta and to taste

Directions

Start boiling water for the spaghetti. Add salt once it starts to boil and cook until the pasta is al dente. Drain, keeping about a cup of pasta water on hand.

Heat some olive oil in a frying pan large enough to later hold the cooked pasta. Add the garlic, anchovies and red pepper flakes. Cook over a medium heat until the garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add the capers, artichokes, olives and a bit of parsley and stir to combine. Then add the tomatoes, stir and bring to a bare simmer for 5 to 10 minutes more so the flavours further develop.

As the sauce simmers, it may reduce a bit, at which point you can add some pasta cooking water—just a couple of tablespoons to keep the sauce thick and moist.

When ready to serve, combine the sauce and spaghetti, sprinkle with more chopped parsley, and enjoy!

Cupboard Clean-Out Cookies

Prep time: about 10 minutes

Bake time: about 15 minutes

Makes about 2 dozen cookies

Not only do these cookies make delicious use of many long-lingering ingredients in your cabinets (in fact every single ingredient could come from your cabinet), they also keep for a while themselves. You can store them in an air-tight container on the shelf for up to a week, or in the fridge for a month, and the freezer indefinitely. I personally just pop them in the oven at 350 F for a few minutes to bring them back to life before eating (make sure they’re defrosted before doing this if you’re using frozen ones). They’re also delightfully adaptable; substitute almond butter for any other nut or seed butter you have lying around, mix up the spices (or leave them out altogether) or switch up the nuts and fruit, depending on what you have on hand.

Ingredients

1 cup almond butter (or any plain, smooth nut or seed butter)

½ cup unsweetened apple sauce

½ cup pure maple syrup

¼ cup unsweetened almond milk (or any unsweetened non-dairy milk)

1 teaspoon pure vanilla extract

2 cups old fashioned rolled oats

1 cup almond flour

½ tsp baking powder

½ tsp baking soda

1 tbsp ground cinnamon

1 tsp ground ginger

¼ tsp ground cardamom

1⁄8 tsp ground clove

¼ tsp sea salt

¼ cup unsweetened coconut flakes

½ cup chopped nuts (shown here with almonds, pecans and cashews)

½ cup chopped dried fruit (shown here with apricots, dates and goji berries)

½ cup dark chocolate chunks

Directions

Preheat your oven to 350 F and line a baking sheet with parchment paper.

In a large bowl combine the rolled oats, almond flour, baking powder and soda, spices and sea salt, and set aside.

In another bowl or via an electric mixer, combine the almond butter, apple sauce, maple syrup, almond milk and vanilla extract until smooth.

Add the dry mixture to the wet mixture, and stir together until fully integrated.

Fold in the nuts, fruit, coconut and chocolate, and use a retractable ice cream scoop to form roughly one-quarter- to one-half-cup-sized scoops of batter into balls, patting the tops down a little to form more of a chunky cookie shape (they don’t spread out very much), and space each out evenly on your baking sheet.

Bake for about 15 minutes, until they’re just starting to brown on the edges, and then let them cool a bit on a wire rack before enjoying!

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The French touch

When our cruise ship comes to a sudden stop in the middle of the Mediterranean, we think something’s wrong. Rising from our loungers, where we’ve been basking in the late October sunshine, we lean over the side to investigate.

Below us, the stern deck opens like a drawbridge. A perforated platform rises up like the mythical phoenix. And what looks like a giant mechanical arm pushes the platform out and over the rippling blue waves. Presto— it’s a dock!

Next, we watch as a couple of crew zip around in zodiacs and rope in a large rectangle of ocean to create an Olympic-sized pool. More crew on deck bring out masks, snorkels and those colourful “noodles” that help you stay afloat.

Then, a flurry of excitement as we realize... we’re going swimming!

Given that most guests on board are retirees, I’m surprised how quickly everyone reacts to this unscheduled fun. Soon, people are gleefully jumping off the dock and bobbing about in the 25-degree Celsius water.

After a delightful swim and snorkel myself, I notice the captain standing on the dock. Wearing shorts and chatting with guests, his hair is slick from a swim as well.

Up on the deck, a pool party has broken out with music, punch, and—because this cruise line is proudly French—crepes bathed in butter and served with chocolate sauce and half a dozen toppings.

Arriving in Valletta,capital of Malta at sunrise.

PONANT’s Le Champlain at port in Mahon, Menorca.

The magnificent Cathedral of Mallorca dominates the waterfront of Palma on the island of Mallorca. Photo contributed.

Over dinner that night, Richard Henderson, an American we’ve met from New Jersey, who—like us—is on his first PONANT cruise, jokes that if we were in North America, we would have been obligated to sign multiple waivers before ever being allowed to swim so casually off the back of the ship.

Happily, PONANT sees things differently.

And that’s because, as I discover on this week-long cruise, PONANT is different from other cruise companies. Founded by a group of professional sailors in 1988, it’s still the only Frenchflagged cruise line in the world, and genuinely sees itself as a proponent of the French way of life.

What does that mean exactly? It’s the sharing of French culture and know-how, and imbuing each of PONANT’s 13 ships with “the French touch.” There are fabrics by Pierre Frey, for instance, subtle room fragrance by Fragonard and toiletries by Hermès, among other things.

And it’s true that from the moment I’m greeted with “Bonjour, madame,” and handed a flute of champagne upon boarding our ship in Barcelona, to the final “Au revoir, madame,” in Valletta, Malta, this cruise feels distinctly French.

And that’s without even stopping at any French ports. Instead, we explore the Albufera wetlands near Valencia in Spain, where short grain rice is cultivated for paella, the country’s national

Monreale Cathedral, Palermo, Sicily.

DESSERTS, PASTRIES, CHOCOLATES, CAKES ESPRESSO IN A EUROPEAN SETTING

dish. On the Balearic Islands of Mallorca and Menorca, we stroll narrow cobblestone streets, taste local pastries, shop for shoes (PONS makes its Avarca shoes in Menorca) and learn the history of these sun-bleached islands.

In the old city of Palermo, Sicily, we are gobsmacked by all the gold in the Monreale Cathedral and the exquisite mosaics in the 12th-century Palatine Chapel. We sip fresh-squeezed orange juice from a street seller to quench our thirst in this never-ending summer of 2022.

While our on-shore excursions provide almost-daily highlights, it’s our sleek, luxurious ship that offers rest and relaxation.

Le Champlain is named for French explorer Samuel de Champlain and is one of six Explorer ships in PONANT’s fleet. Just 131 metres long, it’s cosily intimate with 92 rooms and suites. And while there’s nothing particularly French about that, the fact is, size matters.

I can walk from our room on Deck 5 to the outdoor pool on Deck 3 in about two minutes. Same thing when I go to the panoramic lounge on Deck 6 to read in the light-filled library.

This ship is designed to human scale, rather than for economies of scale. So, I’m not surprised to learn that PONANT was voted the Best Expedition Ship Line and the Best Small Ship Line in the world in the 2022 Reader’s Choice awards by Condé Nast Traveler

Many of the crew are French, of course, and also a third of the guests, but those of us with only high school French or less (there are lots of Americans, Aussies and Brits on board) don’t feel left out as announcements are made in both French and English, and

Paella restaurant near Valencia, Spain.

crew members switch effortlessly between the two languages.

I was more concerned that enjoying haute cuisine each evening might require a variety of elegant outfits and multiple pairs of shoes. Since I’m traveling with only a carry-on, I’m happy to learn that we can enjoy casual dinners outdoors at Le Grill or dress up for a multi-course gastronomic experience indoors with wine pairings at Le Nautilus.

But inside or out, the food on board Le Champlain is indisputably French and fabulous. In 2016 PONANT partnered with Ducasse Conseil, the consulting firm founded by three-Michelin-star French chef Alain Ducasse, to raise its culinary bar. Ducasse’s team now trains all PONANT chefs and creates recipes for them.

One afternoon, I’m reviewing the program and notice that at 5 pm guest lecturer Malene Rydahl is speaking on “How to live happier.” Malene is an executive coach and the author of the best-selling book Happy as a Dane

I figure I’ll go to her lecture, then head to the lounge at the opposite end of the ship for the 6 pm “Tasting of Pata Negra.” That’s the Iberian ham that comes from a dark-coloured breed of pig that’s raised free-range and fed acorns.

When I arrive in the theatre, Malene is on stage speaking, but to an empty room. I look around. Out of 138 guests on board, fewer than a dozen are here.

I think I know why. It’s not because something else is going on, but because PONANT guests have already figured out how to be happy. Enjoying cruises like this one is surely one of the ways.

Traditional sandals of Menorca.

secrets and lives — AND THE 7 SINS with KELLY GILLIES

Kelly Gillies’ passion for holistic health and wellbeing led her to open Sona Wellness, a clinic in downtown Kelowna offering a variety of treatments with healing benefits that she’s excited to share with the community.

Kelly grew up in Edmonton and moved to Kelowna eight years ago, falling in love with the Okanagan lifestyle. She has been a registered psychiatric nurse for 10 years, and in 2015 she received her diploma in holistic nutrition, which sparked an interest in how food can affect both mental and physical health.

“After working as a nutritionist and specializing in gut health, I was introduced to colonics, which changed my life,” says Kelly.

WORDS CHLOE SJUBERG

PHOTOGRAPHY DARREN HULL

So, in 2019, she trained to become a colon hydrotherapist, practising for a few years before opening Sona Wellness in November 2022. In addition to colon hydrotherapy, Sona offers infrared sauna and cold plunge sessions, as well as nutrition programs.

“Whether you are suffering from an acute issue, or are wanting to take action now to prevent chronic illness and live your best life, these treatments can completely optimize your health,” she says.

With a background in nursing, Kelly had to learn the ins and outs of starting and running a business from scratch, but all that effort has paid off, she says.

“From construction of the space to marketing the business, it has been a constant challenge. A lot of blood, sweat and tears went into opening Sona Wellness, but it has been 100 per cent worth it all.”

One of the things Kelly loves most about Sona is the atmosphere of working in a wellness space.

“Everyone that walks in is making a choice to better their health. People leave feeling cleansed, relaxed, and motivated to lead a healthier lifestyle. I love being a part of their journey.”

Outside of running Sona, Kelly loves hiking with her pup, Lola, wine-tasting with her friends, and checking out local restaurants with her boyfriend. And there’s one thing that’s a fixture in her life both inside and outside the clinic: cold plunges.

“Lately, I have loved cold plunging in the lake. Yes, I have the cold plunge tank at Sona, but nothing beats the nature aspect of a lake dip.”

GREED:

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

I would put it into my business. Sona Wellness doesn’t feel like “work” to me. Every day I have ideas on how I want to improve the business, and I think everyone with a start-up can agree that a million bucks would be nice! There are so many things I want to be able to do with Sona Wellness: marketing, new products I want to carry, therapies and treatments I want to bring into the space, and programs I want to create. And then, yes, maybe a quick trip to Greece if there’s money to spare.

WRATH:

Pet peeves?

Victim mindset. I think we can all easily blame anything and anyone for our problems, but that won’t actually solve our problems. When you begin to take responsibility for the habits you create—including the food you eat, the thoughts you think, the people you surround yourself with, how you respond to stress— you can substantially improve your health.

SLOTH:

Where would you spend a long time doing nothing?

Mornings on my couch. I get up extra-early to literally do that. I make my French press, light a candle, and can just spend hours putzing and organizing my day, journalling, reading, scrolling social media (I’m only human). I guess that’s not really “doing nothing”... but I have never been good at doing nothing.

PRIDE:

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

The 7 Sins

ENVY:

Whose shoes would you like to walk in?

Wim Hof, “The Iceman,” specifically in his 28-hour quest to the top of Mt. Kilimanjaro, using his mind control and breathing techniques to combat the oxygen levels and cold temperatures.

GLUTTONY:

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

I eat foods based on how I want to feel. Sure, nachos are good, and I love a good burger, but I don’t always feel the greatest after eating them. But a perfectly cooked and seasoned steak paired with a rainbow of roasted veggies and a beet and goat cheese salad? Yep, I could eat that every day.

I have always loved how my “gut feeling” has been the most accurate compass in my life. I have been guided by this intuitive feeling, and it led me to creating and opening Sona Wellness. If I never listened to my gut, and instead followed the same path I was expected to follow, I wouldn’t have opened my business. And every single morning when I walk into Sona and see what I created, I am extremely proud of what I accomplished, because it definitely wasn’t an easy feat.

LUST:

What makes your heart beat faster?

When one of my clients has a breakthrough in their healing journey. Like when they start cold plunging regularly and notice their anxiety decrease, or after a colon hydrotherapy session and they notice their skin clears up, or they start going to the bathroom regularly again (yes, that gets me excited!). When people try one of these alternative therapies and actually start healing, it can motivate them to change other habits in their life—diet, hydration, meditation, exercise, therapy— and only continue to improve their health, physically and mentally.

SANDHILL CRANES AND A PHOTOGRAPHER

As a way of coping through the pandemic, I enrolled in an online biology course with the University of Victoria and learned there are 10,000 species of birds. Charmed by a description of the adaptable sandhill crane, one of the oldest living bird species in the world, I remembered a story I had heard a few years earlier.

Bil Lingard told me he knew early on that he wanted to be a photographer. Under the guidance of a favourite uncle, he was developing film in a “pudding dish” at eight years old.

“In my 60 years of professional photography, I have only one shot that completely pleases me from the perspective of subject, composition and the cooperation of the subject—a pair of sandhill cranes standing almost eye to eye with me.”

Bil spoke with the intensity of a 12-year-old boy having fun. He placed a postcard-sized image on the coffee table and told me about a pair of sandhill cranes he photographed at a tidal brook near his home in Florida. He described the painstaking process of capturing his perfect image.

“Two sandhill cranes came down the creek by my house every day for several months. From a distance, I watched in awe without a thought of shooting. The magnificent wading birds did their elegant and ancient dance and I listened to their powerful bugle-ish calls.”

Bil thought through his plan carefully. He knew that much was out of his control.

“I sat, impossibly still, in the marshy landscape so that they could get used to my presence. As I watched their long spindly black legs, grey-brown bodies, white throats, long sharp bills and red crowns, I was mesmerized by the graceful, bouncing hops as the gangly birds landed. I could understand why some birders see a synchronized and sensual tango in their movements.

“I decided I had to shoot late in the afternoon for ideal lighting.

“Each day, moving in a barely discernible way, I inched closer. I could easily fathom how sandhill cranes were once considered good eating. Those birds are almost five feet tall.”

In the 1850s, sandhill cranes were sold in San Francisco for $20 as a turkey substitute. The Migratory Bird Treaty Act of 1916 stopped the practice due to overhunting.

“When the day came, and the lighting and background were perfect, I collected my camera and made my way to the planned spot. I waited a long time without making a sound; and then, when it felt just right, when they were close enough, I

stomped my foot and startled one of them. He lifted both of his wings in an aggressive display, and I got the shot.”

Ornithology-wise, Bil’s picture shows all characteristics of the birds. Both sides, male and female, broad wings outstretched and wings down.

“That picture pleases me terrifically,” he said. “Looking at it feels like a ‘moment of truth.’ I couldn’t have done that picture with a digital camera. When you print to that size, the process would bleed colors.”

While Bil’s description of stomping his foot to get a reaction from the bird was honest, I have learned that it is not in keeping with the ethical practices of wildlife photography today—which are to not disturb subjects or provoke behaviours that they don’t do on their own.

Three years after he took the shot, Bil told me, he went back to the site and the stream had dried up. Development took over the area and there were no more wondrous flying vertebrates with their lightweight skeletons of hollow bones full of airspace. The sandhill cranes, some of the last remaining ancestors of the dinosaurs, and creatures more evolved than mammals, had disappeared from Bil’s neighbourhood. The natural feeding environment and wetland home to the magnificent birds had been paved over; built on; gone forever.

Bil decided not to publish the best photograph of his working life. He made 24- by 30-inch prints and a postcard-size version as gifts for family and friends.

I wrote to Bil’s daughter in Florida and told her the story her father had told me many years ago. She kindly offered to send the related photograph. I wondered what I might discover in studying the never-commercially-published image.

When the print arrived from its pandemically-delayed, fourweek-long, 5,200-kilometre journey, rolled in a postal tube, I had it solidly mounted and propped up on my desk, two feet from my face.

While the world was sinking into despair with daily reports of the mounting tally of COVID-19 losses and continued devastating news coverage on the scientific findings on climate change, I decided to stare at Bil’s work while reading about sandhill cranes from a stash of carefully selected library books. I wanted to try to understand why this image captivated the photographer; why it was so close to his professional heart.

To my non-birder, non-photographer eyes, at first it was just a big picture of a couple of big birds. The National Geographic Field

Guide for Photographing Birds helped me begin to discern Bil’s work. Were the birds well-suited old mates? Courting youth? Feeding for their nearby young? Did the unique sandhill crane gait capture Bil? Was it the verdant Eden-esque landscape? Or the preternatural lighting? The more I observed his work, the more too-late questions I had for the late photographer.

I can’t tell you about the camera or the lenses or the F-stops he used, but I can tell you that the photograph was taken by a person with a strong moral compass. I only met the elderly man once for a couple of hours at a friend’s house in Victoria, when he told me this:

“I don’t want to be at the wheel of my car when I drop dead. My reactions are not quick enough. So, I volunteered to give up my driver’s license. It would be terrible to kill someone at my age because my reflexes have slowed.”

You just know a person like that will have a thoughtful reason for the way they approach their photography.

As I learned in my biology course, gruiform birds have the best fossil records of any avian order and stretch back over 80 million years. Despite that glorious history, only 15 species of sandhill cranes are left in the world today—two in North America.

Sandhill cranes are known for being wary, always raising their heads to look around while feeding. But apparently not wary enough. Even their highly evolved lifelong pair bonding, a characteristic behaviour that likely added to their tenacious and staggering survival history, will not help them in 2022. Recently, the Cornell Lab of Ornithology noted that three billion birds have disappeared since 1970.

In my pandemically-inspired biology course—thanks to the UVic continuing education program—I learned that birds are very old, and humans, a much younger species, are wiping them out. Bil Lingard’s hauntingly beautiful still image depicts a microcosmic reminder of humanity’s terrible loss. There may not be many beautiful Bil Lingards left either.

“In my 60 years of professional photography, I have only one shot that completely pleases me from the perspective of subject, composition and the cooperation of the subject—a pair of sandhill cranes standing almost eye to eye with me.”

For Boulevard’s current “bride reimagined” fashion story, we worked with floral designer Julie Rémy, owner of Fleuris Studio & Blooms, who brought us the idea and concept of an unconventional bridal shoot. Her approach to the florals— in this shoot as well as in her business–is about thinking outside the box and designing with flowers in an artistic way to dare to transcend who you are. All the flowers and greenery were either grown directly in Julie’s flower garden or sourced locally from trusted growers, since she works with sustainable floral ingredients and design techniques. In planning the shoot, Julie wanted to show, playfully, how to get creative with personal wedding flowers, asking, “What would happen if you could reinvent your wedding florals?

Julie says, “I love when I get to create something that hasn’t been thought of before and figure out how to do it. Flowers to the floral artist are what paints are to a painter—exciting creative ingredients. When we go back to our core, our main limitations, but also our strengths and uniqueness, are our imaginations and the fragile and ephemeral nature of the flowers we work with. Flowers come in almost infinite colours, striking shapes and lines, perfumes and textures to create something big, heartfelt and meaningful: a universal art form offered by nature to celebrate love and connections.”

PHOTO BY LIA CROWE

Julie Rémy, of Fleuris Studio & Blooms.

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