Boulevard Magazine Okanagan, 2023 ISSUE 4

FLUIDITY

Fashion that flows from form to form, and flies with ferocity

ALL TOGETHER NOW

The feel-good power of singing in a choir

THE SHOW MUST GO ON... THE TABLE

Theatrically themed food

The new home of LUXURY FURNITURE

in the Okanagan Valley

HIGHEST QUALITY FURNITURE crafted with the utmost care and attention to detail

We aspire to inspire beautification of

SHOWCASING A STUNNING COLLECTION OF EUROPEAN INSPIRED FURNITURE

Photo by Chris White Luxury and craftsmanship in the Sunset Project, a stunning house by Lake Valley Homes.

“In this issue of Boulevard, I had the pleasure of writing about my trip to Spain where I studied flamenco dance and enjoyed all things Spanish: Spanish tapas and sherry, live flamenco, Andalusian horse dressage, the rich history and a daily siesta.” Lia is an awardwinning editorial and portrait photographer and writer, who has a passion for flamenco as a dancer and teacher.

BOULEVARD Mario Gedicke GROUP PUBLISHER 250.891.5627 info@blvdmag.ca

MANAGING EDITOR Susan Lundy

ASSOCIATE EDITOR Lia Crowe

LIA CROWE WRITER + PHOTOGRAPHER

OLÉ!

PAGE 78

DEVON PAIGE SMITH WRITER

WELL AND GOOD

PAGE 18

“For this issue of Boulevard, I got to meet a BC-based business owner who is changing the status quo of the supplementation industry. I enjoyed sitting down with Anton Solonnikov, founder of VitaminLab, and finding out more about what got him started in this line of work.” Devon is a professional communicator and writer with a passion for home design and décor, food and wine. Montreal-born and Vancouver Island-raised, she continues to enjoy exploring all the island has to offer with her husband, Robert, and their rescue dog, Daisy.

CREATIVE DIRECTOR Lily Chan

DESIGN Nel Pallay Tammy Robinson

ADVERTISING Mario Gedicke

Vicki Clark

Carien Wessels

CONTRIBUTING Natalie Bruckner

WRITERS Angela Cowan

Lia Crowe

Don Descoteau

Jen Evans

Lauren Kramer

Sierra Lundy

Darcy Nybo

Ellie Shortt

Devon Paige Smith

Toby Tannas

CONTRIBUTING Lia Crowe

PHOTOGRAPHERS Don Denton

Nina Dombowsky

Darren Hull

Chris White

ILLUSTRATION Sierra Lundy

CIRCULATION Maria Zacarias DISTRIBUTION 250.763.7575

“When I was assigned to write about choirs, I thought to myself, ‘Nice for others; no way for me.’ But as I worked on this story, I quickly learned that you don’t have to be a virtuoso to raise your voice in unison with others. The community of choir is what matters most.” Jane is a communications specialist, writer, and owner of Fernwood Fashionista, an Etsy vintage shop.

JANE ZATYLNY WRITER

ALL TOGETHER NOW

PAGE 56

boulevardmagazines.com

We acknowledge the financial support of the Government of Canada

PHOTO BY LIA CROWE

Centre stage

Occasionally, the proverbial apple falls far, far from the tree and your offspring have talents or joys that completely confound you. For example, both my daughters seem comfortable dancing, singing, speaking on stage and, in fact, one daughter even does it for a living. Personally, I’d prefer to spend a day working on my tax files than step in front of an audience.

But with a performing-arts theme interwoven through this edition of Boulevard, my thoughts took a jig into the past, landing with my daughters on various stages.

Danica first took the stage she was about six years old. Dressed in a bewitching and bejeweled costume, she was one of the three solo-singing kings in her school’s Christmas Nativity. When it was time for her song, I lifted the camcorder and pressed play; however, my hands shook so badly with nerves on her behalf that the resulting video was merely a blur of bobbing colour. (She’d also just lost her front teeth and hid her mouth behind a favourite stuffie as she sang, so the audio wasn’t much better than the visual.) She later took on roles like Gretel in The Sound of Music and Michael in Peter Pan, and each time I sat in the audience, nauseous with nervousness, palms sweating.

Sierra also had roles in musical theatre. But her crowning moment came when she played a leading pirate in Treasure Island. For this performance, my characteristic nervousness was compounded by an element of “well, this is awkward.” Sierra had recently attached herself to a new “pet”—a small shop vac named R2D2. It was imperative that R2D2 watch her performance— hence the reason I had a shop vac seated next to me in the audience. (Is it any wonder I was a single mom at the time?)

These days as a musician in the folk duo Ocie Elliott, Sierra lives much of her life either on stage or in the process of getting to the stage. And even though I’ve now been to a gazillion of her concerts, I’m still overridden by preshow jitters and mid-show palm sweating.

Last November I jumped on part of a European tour with Sierra and her partner Jon, warned ahead of time that touring is not all fun and games. There would be no late-night, post-show barhopping, no leisurely breakfasts and no touristy visits to the Eiffel Tower or London Bridge. There would be a mesh of planes, trains and automobiles, afternoon sound checks, pre- and post-show greenrooms and lots of time spent waiting. (“You’ll be on your own a lot, Momma.”) And yes, yes, it was all this—but mostly, it was a lot of fun! I spent lots of time exploring London, Paris and Amsterdam; I palm-sweated my way through several shows and learned all sorts of things about tour life.

I learned that a six-hour bus ride from Paris to Amsterdam amid a train strike—and plucking dinner from a gas station grocery store—is not a sexy part of tour life. Waiting in airline and train station security lineups, buried in gear, is also not very sexy. Until Sierra and Jon met up with their driver in Amsterdam, they trekked everywhere with suitcases (clothes and accessories for a month on the road), backpacks, guitar, keyboard and stand, and a heavy box of merch, including a thick stack of vinyl, which probably had them pining for the good old days of CDs.

I learned most greenrooms aren’t green and that acquiring setlists is a thing. After each show, I watched people saunter up to the stage and stand around it with feigned nonchalance, until someone surreptitiously scooped up the setlist and casually walked away. Who knew?

But most of what I have learned about tour life comes from a daily journal that Sierra inputs into her phone while she’s on the road, sharing it with me and her sister, mostly so she doesn’t have to constantly text us with updates. One of these entries runs in the Narrative section of this edition of Boulevard. Sierra’s collection of tour journals now amounts to enough words to fill a book, so it turns out (ha!) that perhaps that proverbial apple didn’t fall so far from the tree after all.

Susan Lundy Managing 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 published in 2021 via Heritage House Publishing.

“Petite, positive, light and fresh!” is Jessica’s response when asked to describe her personal style. “And my husband says, ‘airy’, ha ha.”

Jessica’s daily practice for success is built around mindfulness and eternal optimism—“I am always looking for the sunshine on dark days.”

Before launching Grace & Flow, Jessica worked as a business development manager for a fast-paced environmental consulting firm. She had just had her second child and felt completely burnt out.

“I was living with ‘perfectionist over-functioning syndrome’ and absolutely needed a break. So, I returned to my yoga practice, restored my health and vitality, and fell in love with connecting the fabric of the Okanagan Valley with my love of health and wellness.”

Outside of work she’s passionate about camping, spending time outdoors and skiing. “I have two boys, ages 10 and 13, and we pretty much live up at SilverStar over the winter season!”

Asked what her best life lesson is so far, Jessica says, “To be present. Too often I would find myself distracted to avoid feeling the hard feelings or to avoid difficult conversations. Now I understand the immense benefits of noticing how I feel and what that manifests like in my body, and then consciously choosing how I want to react.”

And what is good style to her? “Confidence and posture. Being comfortable in your own skin.”

JESSICA NOBREGA, FOUNDER, MARKETING & COMMUNICATIONS MANAGER, GRACE & FLOW WORDS LIA CROWE X PHOTOGRAPHY NINA DOMBOWSKY

FASHION & BEAUTY

Uniform: Yoga clothes.

All-time favourite piece: Fitted distressed jeans from Vici Dolls.

Currently coveting: Another fitted leather jacket.

Favourite pair of shoes: Heels when I’m at an event, fuzzy slippers when I’m at the office; otherwise, I'm barefoot most of the time.

Favourite day-bag: My Bordeaux Alma Sling by Opelle in Toronto.

Favourite work tool: Rose gold MacBook.

Favourite jewellery piece or designer: I like to wear pieces that are meaningful, given to me, or locally made. Right now, I am wearing rings by Wolf + Woman and earrings by Hillberg & Berk.

Fashion obsession: Dresses!

Accessory you spend the most money on:

Leather jacket by Mint Velvet.

Necessary indulgence for either fashion or beauty: Sahajan

Radiance Face Serum.

Moisturizer: Sahajan Nourish

Creme Riche.

Scent: Essential oils.

Must-have hair product: Schwarzkopf

OSiS Dust It root boost powder.

Beauty secret: I love the Grace & Stella gold eye masks.

STYLE INSPIRATIONS & LIFE

Style icon: Kelly Ripa.

Favourite artist: I love nature photography: Darren Hull or Viktoria Haack.

Favourite musician: Half Moon Run.

Era of time that inspires your style: 1960s (Brigitte Bardot).

Favourite cocktail or wine: Peak Cellars Skin Kissed Pinot Gris. Album on current rotation: Daisy Jones & the Six.

Favourite flower: Peonies.

Favourite city to visit: Rothenburg ob der Tauber, Germany.

Favourite app: Lightroom and InShot. I love taking pictures.

Favourite place in the whole world: Costa Rica. One thing that consistently lifts your spirits during hard times: The little joys in life. Birds chirping, hugs from my kids. A coffee made for me by my adoring husband.

READING MATERIAL

Fave print magazine: Mama Disrupt (Australia).

Last great read: Anything by Canadian author Susanna Kearsley.

Book currently reading: The Lost Carousel of Provence by Juliet Blackwell.

Favourite book of all time: Hard to pick just one! I re-read a few that are around intentional thoughts, goals and actions to manifest and create a joyful life. Some of these are: A Happy Pocket Full of Money by David Cameron Gikandi, Map of Consciousness by David Hawkins, Big Magic by Elizabeth Gilbert, Do Less by Kate Northrup.

Anton Solonnikov.

“T

rue personalization”—that’s the buzzword and tagline that inspires and keeps BC-based business owner Anton Solonnikov moving his business, VitaminLab, forward.

“Building this business has been challenging but in a good way because we’re really changing the status quo. We want it to be the norm that people are getting their supplements truly personalized, made to order, just for them,” Anton explains, sitting down with Boulevard on a sunny afternoon in Victoria.

To understand Anton’s journey to becoming a successful entrepreneur, we need to rewind to 2017.

“I’m a pharmacist by trade, so prior to starting my own business, for about a decade, I worked as a pharmacist for Shoppers Drug Mart and also in a hospital,” Anton explains, adding that he began to notice similar questions arising from physicians, customers and other wellness practitioners.

“It all kind of came down to the fact that people were looking for information and support on supplement dosage and form, and I was often sending people to the natural food store with a personalized prescription to find what they needed.”

It was this recurring experience that eventually led him to pursue the start of his own business, something that—looking back on now—makes complete sense.

“I’m someone who is growth-oriented and creative, so starting my own business venture was definitely something I had in the back of my mind, but just hadn’t acted on yet,” he explains.

So armed with an idea, creativity and drive, Anton developed VitaminLab, a subscription service that can create, manufacture and send a personalized supplement formula direct to a customer’s front door.

“In the beginning of starting the business it was a lot of trial and error, but problem solving is something you learn a lot about and do a lot of as a pharmacist, so I enjoyed it,” he laughs. “It’s been challenging but in a good way because we’re really changing the status quo of supplementation.”

In short, VitaminLab provides clients with personalized supplement formulas. An online quiz asks a series of questions to gather information on a customer’s diet, lifestyle, health history and health goals. Additionally, a team of registered nutritionists can provide customers with support in creating a unique formula through a complimentary consultation.

Based on the information gathered, VitaminLab then suggests nutrients for a custom formula. Alternatively, customers can also create their own formula if they already know what vitamins and minerals they want combined.

“Our goal is that every single customer is safely supplementing for their exact needs, goals and lifestyle based on actionable health data,” says Anton, adding that

the company believes everyone deserves a well-informed supplement that evolves with them and their lifestyle.

VitaminLab’s subscription service sends customers their formula automatically once they are subscribed. Supplements can either come in vegetable capsules or powder and are sent in a 90-day supply.

“On average, it takes around three months for people to notice a difference in their health after starting a new supplement, so that’s why we focus on the 90-day supply model,” explains Anton, adding that formulas can be easily adjusted as needed up to 14 days prior to the next refill date.

Building the business from the ground up came with both its challenges and its opportunities, like engineering and building a production system.

“In the very beginning we were outsourcing our production and packaging, but we eventually built out our own manufacturing facility in 2018, giving us greater quality control and assurance. We invested in our own robotics system, and we now have our own engineering team which is helping us move toward a fully automated system,” Anton explains.

When complete, the automated system will cover almost all aspects of the business—from ordering and dispensing to dosing and encapsulation.

“It’s very exciting for us and we’re looking forward to seeing that come to fruition,” Anton adds.

Aside from using the direct-to-consumer format via online orders, the company also works closely with a variety of practitioners who can custom order specific formulas for their patients and even choose to have their own private labelling and branding included.

Today, VitaminLab has about 50 employees and a NSF and GMP (National Science Foundation certified Good Manufacturing Processes) registered facility in downtown Victoria.

“It’s been an incredibly interesting journey creating something that doesn’t exist,” says Anton, smiling. “There was no blueprint to follow, but we’ve created this infrastructure from the ground up. And it’s an amazing feeling to now have the brand established.”

So, what’s next for this BC-based business?

“Growth,” says Anton. “We’re looking to expand in Canada as a consumer brand and grow our relationships with practitioners, as well as expand production into the US, all in the next couple of years. So, it’s an exciting time for VitaminLab.”

To learn more about VitaminLab, visit getvitaminlab.com and use code Okg30 to take 30 per cent off your next order.

“We want it to be the norm that people are getting their supplements truly personalized, made to order, just for them.”

Capturing the tastes and scents of the valley

Okanagan Spirits—locally made, internationally renowned

The distilling industry in BC has come a long way since the Dyck family opened the doors in 2004 to Okanagan Spirits in Vernon. Up until then, a license for craft distilling was not available in BC. Okanagan Spirits was the first farm-toflask distillery to distill alcohol since the Prohibition movement in the early 1900s.

Tyler Dyck is CEO of Okanagan Spirits and he’s also the president of the Craft Distillers Guild of BC and the Canadian Craft Distillers Alliance. If you ever get the opportunity to talk to him at the distillery, take it. This man is a font of information about everything distilled and he’s been fighting for the industry for almost 20 years.

FROM IDEA TO PRODUCT

Let’s go back to the beginning.

The Dyke family has been in the Okanagan for four generations.

“We wanted to have a product that had a cultural identity connected to the Okanagan. You can grow almost anything here, including fruit, wine and grain,” says Tyler.

He and his family looked at the wine industry and realized they could do the same with the spirits industry.

“Today there are over 450 licensed wineries in BC and wine drinkers are very aware that each wine is terroir specific. They create the unique flavours of the province. We can do the same with our spirits—and, as a family, we decided it was time to do the same for distilleries. From 2003-04 to 2013 we operated under an existence where, because of taxes, it cost us more to sell a bottle locally. At that time 80 cents out of a dollar went to the government. It cost us more to produce it.”

The family also created delicious fruit liqueurs and, at the same time, helped local orchardists.

Tyler explains, “We realized we could contact and buy from local farmers. We believed if we went back to a true authentic model, locals would support us—and they did. Farmers would tell me it cost them a lot of money to get their unwanted fruit off the trees. So, we paid the pickers and got the fruit for free. When distillation came about, it was from an agrarian base. Over time we developed a product that appealed to discernible palates. We created something that captured the flavours and aromas of the locality in a bottle.”

There’s more to Okanagan Spirits than delicious spirits, as there is also a tasting experience to go with them.

“When you taste premium spirits, it’s about the experience. It’s not about the consumption of our product,” says Tyler. “People leave our place with the stories behind our beverages, with the flavour and the history of the area. We help people to capture memories.”

AWARDS

Since opening its doors, Okanagan Spirits has won more awards than can fit in this story. It was awarded Distillery of the Year at the 2013 and 2015 World Spirits Awards (Klagenfurt, Austria in 2013 and Køge, Denmark in 2015). In 2013, it also became North America’s only world-class-rated distillery.

AUTHENTICITY

A cornerstone of the company is authenticity.

“Be authentically you, unapologetically,” says Tyler. “That’s what we do. Once you’ve tasted our spirits you’ll notice that every year’s batch tastes just a little different. Climate, what our grains go through in the growing process, and even the distillation process are different every year, so our product flavours change. The same goes for our liqueurs.”

As far as Tyler and his family are concerned, authenticity is more important even than the product.

“The authentic brands will survive. They are the ones that are trusted now. We grow all of our grains locally around Vernon and Kelowna, but the majority are North Okanagan grains. Our idea is that this is where we grew up so we want all of our spirits to taste as local as possible.”

WHISKY THAT GOES FAST!

Most of Okanagan Spirits’ sales are direct to consumers. You can get them at some specialty liquor stores, but not all.

But for the distillery’s coveted Laird of Fintry Single Malt

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Whisky, they need to run a lottery each year. If you win, you get to purchase the product first before what’s left gets sold to the public. Or, if you prefer, you can join the Barrel Room Whisky Club and receive one 750 ml bottle of each of six premier whiskies.

IT’S ABOUT COMMUNITY AND BEYOND

One of the great things about purchasing from Okanagan Spirits is you know you are getting a product produced by people who care about their community. Not only does Okanagan Spirits source all its ingredients locally, but it also contributes to the community.

“We are stewards of the land,” says Tyler. “All our fruits and grains are grown without sprays and once we are finished with them, the spent grains and fruits go back to feed goats and cattle.”

During the COVID-19 pandemic, the Dyck family chose to help out first responders and front-line workers.

“We destroyed about a million dollars’ worth of booze to make and supply the government with hand sanitizer for hospitals, fire, police, band offices, et cetera. We donated it all. A lot of whiskies didn’t grow up to be great.”

Okanagan Spirits also has a unique way to reduce its carbon footprint.

“We may only get one barrel of good whisky out of one ton of grain. Then we redistill it and make fuel for our vehicles. Every time you see an Okanagan Spirits vehicle, it’s powered by fuel that we make right here in Vernon.

COCKTAIL, ANYONE?

Okanagan Spirits now creates over 50 products, available at its Vernon and Kelowna locations. It has fruit brandies and liqueurs, as well as absinthe, aquavit, vodka, gin and whiskies like rye, bourbon and single malt. It even makes its own simple syrups to go with its cocktail recipes.

If you’re unsure of how to make cocktails using these spirits, the distillery offers a cocktail-making experience. First, you get a tour and then you get a demonstration of cocktail-making techniques, tools and ingredients. Once you’ve seen the pros do it, it’s time for you to get hands-on and make your own.

As Tyler says, it’s all about the experience.

“Over time we developed a product that appealed to discernible palates. We created something that captured the flavours and aromas of the locality in a bottle.”

This custom luxury home offers 5,655 sq. ft. of contemporary living with stunning lake and mountain views. A grand open floor plan seamlessly connects the living, dining, and kitchen areas, and oversized balcony, directly overlooking iconic Green Bay. E njoy the saltwater heated pool, sunken hot tub, and outdoor fireplace for those beautiful Okanagan evenings.

This custom luxury home offers 5,655 sq. ft. of contemporary living with stunning lake and mountain views. A grand open floor plan seamlessly connects the living, dining, and kitchen areas, and oversized balcony, directly overlooking iconic Green Bay. E njoy the saltwater heated pool, sunken hot tub, and outdoor fireplace for those beautiful Okanagan evenings.

3221 Pinot Noir Place, West Kelowna, BC

3221 Pinot Noir Place, West Kelowna, BC

Timeless and modern design meld to create the perfect balance of luxurious and comfortable living. Throughout the home you’ll find exquisite finishings and seamless transitions from indoor to outdoor living. Enjoy picturesque views of Okanagan Lake from all levels; located on a quiet street close to wineries, and sandy beaches.

Timeless and modern design meld to create the perfect balance of luxurious and comfortable living. Throughout the home you’ll find exquisite finishings and seamless transitions from indoor to outdoor living. Enjoy picturesque views of Okanagan Lake from all levels; located on a quiet street close to wineries, and sandy beaches.

Presented by Sherry Truman PREC*

Presented by Sherry Truman PREC*

For inquiries contact sherry@janehoffman.com or call 250-215-9006

For inquiries contact sherry@janehoffman.com or call 250-215-9006

MLS 10277175 | $3,495,000

MLS 10271464 | $3,389,000

3251 Pinot Noir Place, West Kelowna, BC

MLS 10277175 | $3,495,000

MLS 10271464 | $3,389,000

3251 Pinot Noir Place, West Kelowna, BC

Enjoy modern luxury in this 4 bed, 6 bath single-level home featuring a carriage house, gym, and an expansive triple garage with an additional oversized double car garage. Boasts beautiful city, lake, and mountains views.

For inquiries contact tyler@janehoffman.com

JaneHoffman.com 250-317-4558

MLS 10276013 | $3,395,000 1678 Pinot Noir Drive, West Kelowna, BC

Presented by Tyler Bouck, PREC*

Of colours and dreams

Artist Nikki Litowski finds her voice, creating captivating art with boundless passion

WORDS NATALIE BRUCKNER X PHOTOGRAPHY NINA DOMBOWSKY

in a world awash with colours, where brushstrokes dance upon the canvas of life, Nikki Litowski, a renowned abstract and landscape artist from Kelowna, emerges as someone unafraid to express her true essence and openly share her emotions through her captivating artwork. With every brushstroke she leaves an indelible mark on the canvas, extending an invitation to rejoice in the inherent beauty that resides within us and the natural world.

Nikki’s artistic journey has been a testament to her unwavering commitment to self-expression. Born in the Lower Mainland and raised in Vernon, she was a shy and quiet student, but during high school found a way to truly express herself through art. A pivotal moment came when, in Grade 10, she was asked to write a poem for an English class assignment, and she adorned the white space around her poem with a sketch depicting a seed’s metamorphosis into a blossoming flower.

Her teacher’s encouraging words, “Whatever this is inside of you, keep doing it,” ignited her passion for art.

Encouragement struck again during a school trip to Asia. As she was sketching a monkey from a magazine, a flight attendant leaned over and said, “You have an incredible gift, never give that up.” These affirmations from strangers bolstered Nikki’s confidence and belief in her artistic abilities.

Although she briefly attended art school, she found the experience somewhat stifling and incompatible with her personality. It wasn’t until years later that she began truly exploring her artistic abilities.

“I remember my first acrylic painting; it was of a section of bamboo, and I went large scale. I realized I wasn’t afraid to go big with my art. I loved capturing a snapshot of nature, rather than the grand panorama. For me, it became about how colours blend on a canvas.”

Throughout the years, nature became her most consistent source of inspiration. She observed the interplay of light and studied the brushstrokes necessary to recreate the many shades. It comes as no surprise then that Nikki’s own backyard—adorned with a cascading waterfall, the symphony of chirping birds, and the graceful wanderings of deer—has evolved into her personal sanctuary and muse.

“I remember my first acrylic painting; it was of a section of bamboo, and I went large scale. I realized I wasn’t afraid to go big with my art. I loved capturing a snapshot of nature, rather than the grand panorama. For me, it became about how colours blend on a canvas.”

In 2004, Nikki took the bold move to leave a well-paying job in visual merchandising and pursue her passion for art. Starting with local art shows and exhibitions, she built connections, sharing her story and selling her pieces. In 2005, an opportunity arose when she was accepted as one of the artists for Kelowna’s Art in the Park event. Displaying her art along the boardwalk, she made genuine connections and garnered a few devoted art enthusiasts. Throughout that summer, she continued to seize opportunities, and her dedication paid off when a coffee shop in Rutland offered to host an art show for her, which, incidentally, sold out.

Despite her natural shyness, Nikki found freedom in her art, often taking to the stage as an art performer among musicians, allowing the rhythm and energy of the music to inspire her.

“Painting live challenged me to work quickly and experiment with new techniques. These experiences helped me grow as an artist, expanding my repertoire,” she says.

Since establishing her business Nikki Fine Art almost two decades ago at the age of 26, Nikki has been on a relentless journey of artistic growth. Her distinctive style now resonates with a diverse audience, seamlessly switching between two genres: abstract and landscape. Primarily utilizing acrylics, she skillfully transitions between these contrasting yet complementary realms to craft visually captivating pieces.

Nikki derives immense pleasure from capturing the intricate nuances of nature—she endeavours to elicit the profound emotions associated with these moments. Employing a vivid palette, she breathes life into her canvases, enabling viewers to immerse themselves in the beauty of the natural world with her interpretation of the ocean, the land and plants.

“Many of my pieces start with a dream after spending time in nature. It evokes a colour in my soul, and I begin painting from the deepest parts of myself, because I can’t not,” she says, as we tour her home studio.

Nikki’s art has found a special place in many homes in the Okanagan. With a talent for establishing genuine connections, she goes the extra mile by personally immersing herself in her clients’ environments, accompanying them on walks and delving into their passions. It is through this unique approach that Nikki creates bespoke artworks that truly resonate with the individual. From creating delicate miniatures gracing watercolour paper and canvas to grandiose diptychs and triptychs, Nikki possesses an enchanting ability to encapsulate and immortalize those poignant moments that hold deep meaning for her clients.

While she admits the journey of an artist is filled with highs and lows, Nikki understands the importance of embracing failures and pushing yourself.

“Oh trust me, I have a closet full of art that people will never see as they are experimental, but that’s part of the learning journey,” she says.

While Nikki has built a oyal following in the Okanagan and along the West Coast, she dreams of reaching a wider international audience. She envisions having a summer space near water, where she can connect with different people and environments and inspire fresh ideas.

“All my dreams for my art business are very achievable. I would love to host a show in my own space, so art enthusiasts can experience the process firsthand.”

Nikki demonstrates unwavering dedication to refining her artistic talent, venturing beyond conventional boundaries through the exploration of diverse mediums such as felt and venturing into uncharted subjects like aerial views. With meticulous precision, her artistry adeptly captures the intricate subtleties of nature, inviting viewers to fully immerse themselves in the breathtaking symphony of profound beauty that envelops the Okanagan and our world.

Beauty on the inside. And out.

The wall cabinets are painted in a custom black ma e. The island is stained using Merit’s Seaside Timberwood, and finished with custom panels and shelves, providing the tailored look from all directions.

A journey through luxury and craftsmanship

WORDS NATALIE BRUCKNER PHOTOGRAPHY CHRIS WHITE STYLING CENTER STAGE INTERIOR DECORATIING

In perfect harmony S

itting on the grand steps leading up to 9857 Beacon Hill Drive, with the sun shining across the valley below, I feel like I’ve been transported to Beverly Hills.

This magnificent house in Lake Country, known as the Sunset Project, exudes opulence and sophistication, promising a lifestyle of unparalleled luxury. As I imagine Steve McQueen pulling up in his iconic 1967 Ferrari 275 GTB/4, ready to enjoy the heated pool and witness this breathtaking sunset over Okanagan Lake, I can’t help but be captivated by the allure of this architectural masterpiece.

Behind the creation of this extraordinary residence are Lance and Chase Beaudoin, the visionary brothers from Alberta and owners of Lake Valley Homes. With their background as skilled carpenters, they bring a keen eye for detail to every aspect of their work. The Sunset Project, their showcase home, is a true testament to this.

The Beaudoin brothers meticulously oversaw every construction stage, even performing much of the work themselves. Their experience and commitment to quality control allowed them to bring their unique vision to life.

Collaborating closely with the brothers was Dean Thomas, the brains behind the award-winning Dean Thomas Design Group. Together, this dynamic team embarked on a journey to create a home that would not only be a symbol of luxury but also reflect their shared commitment to exceptional craftsmanship.

“We discovered the lot while on a wine trip and instantly recognized its potential. We knew we had to get Dean involved. One weekend, we sat on the site and shared our aspirations with Dean. We envisioned a home that would be a harmonious integration of nature and architecture. It was during this moment that we realized the full potential of the site, recognizing that by reorienting the house we could maximize the stunning views of the mountains and Okanagan Lake, as well as the beautiful rock to the left,” says Lance.

What they came up with is a rare gem, and no expense has been spared in creating this oasis, where lavish entertainment and gracious living find their perfect harmony.

“It was our first build in BC, and we wanted something that exemplifies our unwavering commitment to quality,” says Chase.

As I walk toward the front door with the Beaudoin brothers leading the way, a grand entry welcomes me with its massive custom door that opens to a floating staircase and custom wood slat wall (manufactured by Bec Woodcraft and built by the brothers) offering magnificent views and hinting at the grandeur that lies within. I’m immediately drawn to the floor-to-ceiling windows that frame the views of the rock formations outside, blurring the lines between indoors and out.

It is evident that the attention to detail is unparalleled. From the seamless lines and flush surfaces to the custom millwork and builtins, every aspect of the Sunset Project bears the Beaudoin brothers’ signature touch.

The open concept of the living room invites me to explore further. The kitchen, complete with a hidden pantry and commercial-size freezer, beckons me to imagine culinary delights prepared using the finest appliances—a $22,000 Jenn-Air stove and a $16,000 Miele refrigerator, for example, that seamlessly blend functionality, smart tech and aesthetics. The cabinets here are cleverly designed with push-to-open handles, and spacious storage above doubles as

display space for artwork. The large central chef’s island serves as the focal point for social gatherings.

Floor-to-ceiling patio doors extend from the kitchen and living area, revealing a captivating 2,000-square-foot deck. It’s here you discover the private heated pool and outdoor kitchen that create an enchanting space and a great destination for enjoying every season and hosting unforgettable gatherings.

Back inside, I continue my journey through the house and head into the master suite that epitomizes luxury and tranquility. The spacious bedroom with its 10-foot ceiling, adorned with large patio doors that effortlessly open to embrace the outside world, presents a bird’s eye view of the Okanagan. A thoughtful addition—a coffee station—brings convenience and indulgence to the start of each day.

“We also wanted the en-suite bathroom to the master to be a sanctuary of relaxation. We have a steam shower adorned with Italian tile, a toilet behind a hidden wall, and a luxurious soaking tub with a shelf designed to be close by for your wine glass,” says Chase.

Every aspect of this architectural masterpiece has been carefully designed and crafted, right down to the smallest details. The quality and artistry are evident at every turn—from the solid core doors with soft-close ball bearing hinges to the custom V-shaped cabinet with a Japanese ash sink in the guest bathroom and the soundproof office with its solid core door and floor-to-ceiling windows. Even the closets in the bedrooms have been carefully considered: “There is no wire shelving in sight,” says Lance.

Heading downstairs, I’m greeted by an impressive sight—a wine cellar room surrounded by glass. The elegant staircase guides me further, revealing a spacious media room again with 10-foot ceilings, where I can envision movie nights and cosy gatherings. To the left of the staircase, two guest bedrooms await, serving as blank canvases

with muted colours, ready for personalization.

The lower level also features a bathroom with a built-in tub that eliminates the need for grout lines and ensures easy maintenance.

“It’s a practical choice that doesn’t compromise on style but costs the same as tile,” says Chase.

The mudroom, with its ample storage space for kayaks and paddleboards, speaks to outdoor adventures awaiting just beyond the doors. And with a four-car heated garage, complete with a charging station for electric vehicles and room for a 31-foot boat, no aspect of convenience and fun has been overlooked.

The materials chosen for the Sunset Project are a testament to the builders’ commitment to quality and low maintenance. Tofino Sky K2 Stone and Sagiper siding, along with LuxeWall cladding, create a visually stunning exterior that seamlessly blends with the natural surroundings. The sanded finish of the stone exterior adds a touch of elegance, while the grand timbers were meticulously sanded before installation.

The exterior colour palette draws inspiration from the surrounding rock formations, featuring shades of grey, black and charcoal. The result is a harmonious integration with the natural landscape.

Situated in the Highlands community of Lakestone, this is more than just a luxurious home. It provides access to a wealth of amenities, including a $3.5-million lake club, fitness centre, swimming pool, hot tubs, outdoor kitchen, BBQ/entertainment decks, a public swim dock and a beach.

The Sunset Project is a testament to the vision, craftsmanship and dedication of Lance, Chase and their team. It’s not just a home; it’s a revelation of the builders’ passion for creating architectural marvels that cut no corners and leave a lasting impression.

“It’s a piece of art that will never be replicated,” says Chase.

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fashion

Fashion that flows from form to form, somewhere between masculine and feminine, and flies with ferocity. Fanciful flounces, flourishes and frills, from billowy to bodyhugging, ruffles and ruching. Fashion that makes you want to move, to express with the form because freedom lives in the space of dance when the mind quiets and the soul soars.

Creative direction by Lia Crowe

Hair and makeup by Jen Clark

Models and dancers Vítor Freitas and Djuna Nagasaki

Production assistant Christina Compton

PHOTOGRAPHY DARREN HULL X STYLING JEN EVANS

On Djuna: Vintage silk turquoise gown ($375) from House of Savoy.

On Vítor: Flamenco skirt from Lia Crowe’s personal collection.

White singlet (stylist’s own), black and white vintage patterned shorts ($48) from House of Savoy.

On Vítor: Silk “Bleu Blouse” by Forte_Forte ($130) from Turnabout; “Lazul” linen pant in sand by Faithful The Brand ($315) from Bernstein & Gold; tan leather sandals by Ron White ($130).

On Djuna: “Alejandra Top” in floral print ($217) and “Circa Pant” in floral print, both by Faithful The Brand ($327), and both from Bernstein & Gold.

Beige long skirt/ dress by Pacini ($310) from Hughes Clothing; “Clement” necklace by Lizzie Fortunato ($420) and “Cornichon” tote by Lola Hats ($512), both from Bernstein & Gold; vintage straw hat ($55) from House of Savoy.

On Vítor: Black dress pants by Ralph Lauren ($28.50); dress/jacket by Parterre ($195), black leather boots by Hudson ($52), all from Turnabout; “Alexo” tank by Samsøe Samsøe ($70) from Bernstein & Gold.

On Djuna: Caramel tulle strapless top by Zara ($26) from Turnabout; vintage black leather skort ($45), black leather YSL pumps ($398), vintage floral bangles ($48 each), all from House of Savoy; “Longing Illusion” gold earrings by Pamela Card ($310) from Bernstein & Gold.

Stage presence

Opera star doesn’t miss a beat after cross-country move

elowna is a long way from downtown Toronto, geographically and in terms of arts offerings.

That didn’t stop rising Canadian opera mezzo-soprano Stephanie Tritchew from relocating from the heart of this country’s largest city to the Okanagan in late 2018.

Then again, love and career choices often make people do whatever it takes to make things work out. And so far, they are working out for Stephanie, who performs as Dorabella in Opera Kelowna’s summer production of the Mozart classic Così fan tutte

She met her partner while on a six-month contract with Vancouver Opera. He was visiting family in Vancouver but lived in the Okanagan. After trying a long-distance relationship, they soon realized they wanted to be closer.

Armed with a master’s in music degree from Western University and an opera diploma from the University of Toronto, Stephanie was firmly entrenched in the centre of Canada’s arts universe, with its array of major theatre companies, venues and educational opportunities. But here she was, contemplating a mindset shift away from needing to be where the action is and where singers congregate.

“This was one of the first times that I thought, ‘okay, what do I want my life to look like as well?’”

As someone actively pursuing and seizing opportunities to enhance and advance her career, she was, in her mid20s, looking at creating better work-life balance.

She reached out to Opera Kelowna to learn what opportunities might be available in the area. She was directed to the Kelowna Community Music School, which was seeking a new voice teacher, a role that has since proven to be a good fit for her.

The culture shock of moving from downtown Toronto took a while to overcome, Stephanie says, but more than four years in, she appreciates the pockets of culture and the beauty of the outdoors in and around her new home.

“I enjoyed my time there for sure, but I was ready to explore something different. I’ve really reconnected to nature out here, which has been wonderful.”

While she enjoys teaching local singers, she remains an in-demand national artist and knows new performance opportunities are only a plane ride away from Kelowna.

Growing up in St. Catharines, Ontario in the ‘90s as a “painfully shy” kid who found her happy place in music, Stephanie has “loved singing for longer than I have memory of it.” Her mother sang to her often as a child, and Disney musicals provided a soundtrack to her childhood. She

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As someone actively pursuing and seizing opportunities to enhance and advance her career, she was, in her mid20s, looking at creating better work-life balance.

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sang in school choirs and musical combos starting around age eight and took piano and voice lessons.

She later began listening to the likes of Alanis Morissette, Sarah McLachlan, Celine Dion and other female vocalists.

“As a young teenager I wanted to be a pop star,” she recalls.

Stephanie developed a love of jazz in high school and notes she might not have continued along her musical pathway, if not for the encouragement and support of her school vocal teacher and choir accompanist.

“I didn’t have anyone in my life who had pursued music, so it didn’t even cross my radar.”

Plan A was to obtain her bachelor’s degree and become a music teacher, but some specific turns along the way led her first to a performance focus, and then to an opera specialty in her fourth year at Western. She later accepted an invitation to return there to do her master’s degree, but approached it like she was attending a different school. She changed vocal teachers and accepted a recommendation to switch to the more mid-range mezzo voice from soprano.

That shift has seen her capitalize on her considerable talents and land roles with opera companies in Calgary, Edmonton, Vancouver, Victoria and Toronto, as well as Kelowna, including multiple guest soloist appearances. (Learn more at stephanietritchew.com.)

Equally comfortable performing contemporary works and classics like Così fan tutte—she covered the role of Dorabella for Pacific Opera Victoria in April

and debuted the role in Edmonton in 2022—Stephanie believes it’s important to tell new stories with new voices. As such, she appreciates the adaptations Opera Kelowna has made to the original 1790 libretto.

Written around the controversial idea that all women will eventually be unfaithful to their partner, Così has been retooled with an updated setting and storyline.

Set in the 1930s at a Rocky Mountain resort, the story sees vacationing Dorabella and older sister Fiordiligi (Kelly Coubrough) fall for a pair of local Mounties. Resort staffer Despina (Caitlin Wood) and resident Don Alfonso (Mark Wells), looking to test the faithfulness theory, convince the Mounties to disguise themselves as lumberjacks to woo the women.

While there’s plenty of flirtatious fun afoot, the sisters hold their own. Stephanie doesn’t want to spill the beans about exactly how that happens but says the audience will appreciate the less overtly sexist treatment.

“The plot of this opera has gone through many adaptations by different companies,” she says. “Initially it was easier to make sweeping, blanket statements about gender, but the task now for opera companies is to preserve this beautiful music and do it in a way that is reflective of today.”

Opera Kelowna presents Così fan tutte August 18 and 19 at the Kelowna Community Theatre at 7:30 pm. For tickets and other information, visit theatre. kelowna.ca.

Stephanie Tritchew playing Dorabella in Edmonton Opera’s 2022 production of Così fan tutte.

behind her, Caitlin Wood as Despina, also plays the same role in the Opera Kelowna’s production this summer.

PHOTO BY NANC PRICE

Making clean mainstream

SONDR produces ethical, healthy and effective deodorant

elowna entrepreneur Michelle Webber loves animals, particularly her two rescue dogs, Crash and Ebby. In 2019, she became curious about the use of animals for testing prod ucts she routinely stocked in her home.

“I learned that dogs are often used for testing, and I thought, how can I love my own dogs so much but use a product that is tested on other dogs?” she recalls.

Determined to switch to products made by companies that don’t test on animals, she started researching, and came up empty-handed in her quest for deodorant.

“I used to buy the best-smelling deodorant on the grocery store shelf, but I couldn’t find a deodorant that was aluminum-free and did not test on animals,” she noted.

“Sadly, even if the label says, ‘cruelty free’ or ‘not tested on an imals,’ it’s not necessarily true and there are no repercussions for lying. Companies might say they don’t test on animals because that testing doesn’t happen in Canada—but that doesn’t mean it’s not happening elsewhere. You really have to check who the parent com pany is—and more often than not, in the case of a major deodor ant brand, the parent company is a terrible perpetrator of animal testing. I resolved that I don’t want a single penny of mine to go towards animal testing,” the 41-year-old declared.

She quickly observed a significant gap in the marketplace.

“You have pharmacy brands that have been there all our lives, and they’re cheap but full of chemicals. Then you have the 100 per cent natural deodorants that are expensive and don’t necessarily work as well. I wanted something that was clean and healthy, but it also had to work.”

“By growing, we can make an impact in the industry and force other companies to change their strategies and be cruelty-free and healthy.”

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“I encourage people to learn about the products they’re buying, for their own health, for animalcruelty practices and for the environment.”

Determined to create a clean, healthy deodorant that would be made in Canada or the US, Michelle intensified her research—amid her career at Joie & Luxe, the wedding planning company she owned, and her mobile oyster bar, Shucked Oyster Co.

She familiarized herself with deodorant ingredients and partnered with a Canadian manufacturer who helped her come up with a winning formula that was free of aluminum, parabens and phthalates, all ingredients of concern. Then she raised $75,000 from investors to finance the first production of a healthy deodorant that would outlast the heat without using harsh chemicals or causing a rash. And there was no animal testing involved.

In November 2022, she and her husband Kris launched SONDR, a deodorant in three fragrances: coconut jasmine, pineapple bergamot, and sandalwood, vanilla and lime. Available in retail locations across BC, Alberta and Saskatchewan, SONDR deodorants can also be purchased directly online at sondrfresh.com.

SONDR’s mantra is to “make clean mainstream” and 98 per cent of the brand’s ingredients are naturally derived.

“Everything in there is healthy, safe and clean for children using deodorant for the first time, pregnant women and anyone else. What’s more, it lasts all day long,” she said.

Affordability was another key concern. A full-size SONDR deodorant, which lasts up to three months, costs $19, while travel-size deodorants retail for $11.

The term “sonder” is defined as the “profound feeling of realizing that everyone, including strangers passing in the street, has a life as complex as one’s own, which they are constantly living despite one’s personal lack of awareness of it.”

“I thought that was a great name for a brand that was

trying to make things better for people, for animals and for the environment,” she said.

SONDR is off to a great start, available in boutiques, some Pharmasave locations as well as spin and fitness studios. Michelle’s goal is to grow the company in terms of its reach and product offerings.

“By growing, we can make an impact in the industry and force other companies to change their strategies and be cruelty-free and healthy,” she said.

She dreams of making sun protection products, shower gels and moisturizers, and even a line of healthy cleaning products for the home. For now, though, deodorant is SONDR’s key product.

Michelle’s mother recently challenged her in a conversation, asking, “If you were offered a massive amount of money for your company, are you telling me you would never sell?”

Always thinking ahead, Michelle went straight to her lawyer and added a clause in her company contract.

“The new contract says we will never legally be allowed to sell to another company that doesn’t uphold the same ethical standards we do,” she affirmed. “We will never sell out for money!”

Customers have embraced the SONDR brand, and Michelle is thrilled. She’s also aware that animal testing continues, a cruel practice she’s determined to avoid.

“I encourage people to learn about the products they’re buying, for their own health, for animal-cruelty practices and for the environment,” she says. “SONDR is my legacy company, so when you see our logo, our promise to be ethical, healthy and effective is 100 per cent what we’re doing.”

All together now

The feel-good power of singing in a choir

WORDS JANE ZATYLNY X PHOTOGRAPHY LIA CROWE

Choir singers Josie Osborne, Lynda Kaye and Tanya Dowdall.

ilove to sing—privately. In the shower. In the car. And around the house. I’ve never thought I was good enough to sing in any kind of public way. But singing in a choir, I’m learning, is about more than just hitting the right high notes.

“If you want to sing with other people, just do it,” urges Marc Jenkins, director of The Choirs YYJ. “It feels good, whatever your skill level.”

Marc tells me that Victoria has the highest number of choirs per capita in the country. “There are more choir singers than hockey players in Canada, too,” he quips.

Different sorts of choirs are springing up all across the province, from the traditional symphonic, educational or auditioned choir to choirs that practice and perform pop music or gather to sing a hit together on a single night.

Choirs, of course, are all about community. And after the seclusion of the pandemic, it obviously feels great to gather again and work together as a community on a song or two. But something else happens when people gather to sing together, Marc says: “If two people sing next to one another for four months, their bodies get to ‘know’ one another. That’s when the hook goes in with choir.”

Lynda Kaye felt a strong pull when she first started singing with the Tofino Ucluelet Choir. She was part of a choir in junior high and loved it, but didn’t do anything with singing again until her 60th year.

“Some musician friends of mine told me about a woman named Sophie L’Homme, who was starting a choir. I went in to that first rehearsal and—wow—it changed my life overnight.”

Seven years later, Lynda is still hooked on choir. “There wasn’t a rehearsal in Tofino where I didn’t laugh and cry and feel fantastic. It was just an extraordinary,

extraordinary experience. And everybody that I know who’s done it has felt the same way,” she says.

The creation of harmony—literally, as well as metaphorically—is another very powerful aspect of choir, says Marc: “In a way, we’re like bees in a hive.”

I dropped in to listen to one of Marc’s rehearsals and saw immediately what he meant: there was laughter and close camaraderie as people arrived, greeted one another, and set up chairs. And then sweet, sweet sounds flowed across the room, from soprano voices to alto, then from to tenor to bass.

The vibe in the room was contagious, even from my chair at the back of the room. I couldn’t help but sing softly, too, close my eyes and sway to the music.

Rebecca Lam, creative director of the Vancouver-based Chorus Studio, explained why: singing, she said, releases endorphins and oxytocin, the famous feel-good hormones. Ah, that makes sense.

“Connecting with music and expressing yourself creatively is an empowering endeavour,” says Rebecca. “Singing in a choir is also a wonderful way to meet people and make new friends. We’re vulnerable with each other because you have to be while singing. This naturally cultivates camaraderie between people.”

Lynda now divides her time between Tofino and Victoria and continues to participate in her Tofino Ucluelet choir via Zoom. She’s been checking out local Victoria choirs, too, and expects to find a new choral home in Victoria soon.

To anyone thinking of joining a choir, she advises: “If you have even an inkling that you might want to sing in a group, give it a go. Go someplace, find a drop-in choir or go to a choir performance and observe how it’s done. Talk to a choir director or someone else who’s in choir. Just give it a go.”

“There wasn’t a rehearsal in Tofino where I didn’t laugh and cry and feel fantastic. It was just an extraordinary, extraordinary experience. And everybody that I know who’s done it has felt the same way.”

And don’t let your musical insecurities or inexperience hold you back. In the Tofino Ucluelet choir, Lynda said, half of the people knew how to read music and half didn’t.

“It’s an advantage if you can read music, but it’s not a requirement,” she explains. “When you raise your voice with a group of people, the community of choir pulls everybody with it. It’s okay if you miss a note or forget your lyrics because we’re all there to hold you up.”

The joy of choir all comes back to that undeniable feel-good factor, says Marc. “If you sing in the shower or you sing in the car, and want to do that with other people, do it, because it feels really good.”

Here are some tips to consider if you’re thinking of joining a choir:

DO YOUR RESEARCH.

Go online and find out what sorts of choirs there are in your area, then go to a few concerts to see what you like.

“Most choirs will have a website or social media presence,” says Marc. “There you can get a flavour of what the choir will be like.”

RECOGNIZE THAT CHOIR IS A COMMITMENT.

“You’re all doing it and you’re all working hard at getting good at it,” says Lynda. “You have to learn the music, you have to practice the music, you have to show up for a rehearsal. And you have to be okay with repeating, repeating, repeating until you get it right.”

SHY ON COMMITMENT?

Consider a drop-in choir. There are many one-night performances where you learn a pop song and record it with the group in a single evening.

“We’ll still obtain a goal,” says Marc. “We’ll do a little threepart harmony.” (The Choirs YYJ will do a Beatles drop-in choir night in June.) Check online for a drop-in choir event in your area.

DON’T BE INTIMIDATED.

“We like to say, ‘If you can speak, you can sing,’” says Rebecca. “It is outdated to believe that one is either born with talent or not. Musical ability can be cultivated and nourished.”

AND LASTLY, DON’T GIVE UP.

It may take time to find the right choir, says Marc. It’s like buying a car; sometimes you have to kick the tires.

“Some of it can be social too,” he says. “For instance, if you’re really extroverted and you join a choir that’s pretty introverted, you might be like, ‘Why does nobody like me?’ It’s worth scoping around and trying things until you find your way.”

INFO

The Choirs YYJ

thechoirsyyj.com

A collective of three Victoria-based ensembles that represent over 200 people of all ages, genders, experiences, vocal abilities and musical tastes.

Chorus Studio

thechorusstudio.com

A Vancouver-based community of adult pop choirs, professional voice lessons and performance workshops, and regular open mic and karaoke nights.

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Finding the flow

Wakesurfing with KYC isn’t just for the cool kids

BY TOBY TANNAS X PHOTOS BY NINA DOMBOWSKY

L

ife begins at the end of your comfort zone— have you ever heard that nugget of wisdom?

I am a 40-something-year-old woman, moderately athletic, a bit of a control freak and slightly anxious about doing things I don’t know how to do. Can you relate?

I love spending time on the water and have dabbled in the hugely popular sport of wakesurfing over the past few seasons. I am comfortable behind my own boat but shy away from surfing

“If you

comfortable on the water and you want to get up, we will get you up! Worst case scenario… you spend the day on the lake, in a beautiful boat with fun people!”

with groups because I haven’t really nailed the technique. I never want to be the person who falls constantly, or worse, the one who can’t get up at all! After years of watching my friends channel their inner Kelly Slater, I have decided this is the year I “drop the rope” and “find the flow.”

My husband has signed me up for a lesson at The Kelowna Yacht Club Wake Sport School. (FYI, you don’t have to be a yacht club member to do this.) Inwardly, I cower at the thought of someone, probably half my age, scrutinizing my skills or lack thereof on a surfboard. With my goal in mind, though, I agree to the lesson.

The day arrives and as I walk down the dock toward a beautiful 2023 Supra SA gleaming in the sun, my hesitancy starts to melt away. Boat captain Sarah and instructor Georgie greet me warmly and I am instantly at ease. No intimidation here. I discover they are sisters with a passion for watersports. Their vibe is friendly and the focus is on fun. As we pull out of the slip, the knot in my stomach releases, replaced by anticipation and excitement. I make the decision to relax into the experience. I think I’m actually going to learn something today!

As we make our way across Okanagan Lake with Sarah at the helm, Georgie explains that she learned to ski and snowboard as soon as she could walk and her passion for board sports transferred easily from snow to water. She loves teaching kids to surf and wakeboard and apologizes in advance if she talks to me like I’m a child.

“We celebrate everything on this boat,” she explains. “We cheer when you get up, we cheer when you fall down; it’s not meant to be patronizing. It’s all about creating a fun and positive experience tailored to you and your skill level.”

It’s time to assess that skill level. Georgie delivers her safety message and gives a few pointers about getting up on the KANUK board she’s selected for me. I plunge into the water and within

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Ensure

minutes I’m surfing behind the boat, the girls are cheering (of course) and we are on our way. Georgie gently guides me on foot placement, posture and technique. Through a few ups and downs, I work to find that sweet spot and eventually it pulls me in. I throw the rope. Sarah whoops from the captain’s chair, Georgie throws her hands in the air. The music is blasting and for a moment I am a surfer. It’s a fleeting moment as I lose the wave, but I feel victorious having achieved what I set out to do.

I get back in the boat feeling on top of the world and ask Georgie to show me how it’s really done. She’s game and watching her play in the wave and push her own limits is inspiring.

Sarah and Georgie’s passion for their work is infectious. They love to coach kids in the 10- to 14-year age range but wake sports camps are open to anyone seven years and up. When it comes to private lessons, there’s no age cap. They are for anyone with a desire to learn.

“We had a 62-year-old man a few weeks ago,” recalls Sarah. “He just wanted to see what all the hype was about. If you are comfortable on the water and you want to get up, we will get you up! Worst case scenario…you spend the day on the lake, in a beautiful boat with fun people!”

As Kelowna Yacht Club’s watersports and education manager, Sarah also conducts captaining lessons. These are designed to help drivers master the technique of pulling surfers and boarders. She’ll also guide you through the very technical navigation controls on today’s fancy surf boats or help you get to know your own boat a little better.

Back at the yacht club, as I walk the dock, other watersports staff stop to ask how it went, what boards I used and what I think of the new Supra.

I feel like I’m part of an unspoken club…the wakesurfing club. It’s not just for the cool kids, it’s definitely for all of us. I put my face to the sun and whisper quiet words of praise to my inner child for taking the reins today. It’s a heck of a lot of fun

I will definitely be

Theatrically themed foods throughout the ages

The show must go on… the table

if all the world’s a stage, then is everything we do, create, even consume, a performance? Are the seemingly simple daily tasks of grocery shopping, cooking and eating some sort of presentation signifying, perhaps, our preferred or perceived roles in the great show we call life?

Even if that feels like a bit of a stretch to you, I know I have put on dinner parties which certainly felt like major productions. Setting the “stage,” conceptualizing the “acts,” even keeping in mind the various “players” and how they would interact with, contribute to, or otherwise mould the evening’s “show.”

I have also been a delighted attendee of many multi-course meals, orchestrated by a true artist, performed by a large ensemble all working in tireless harmony together night after night, and emceed by well-rehearsed servers who nail all their lines. Dessert has always seemed to me like a stunning grand finale, whereby I’ve sometimes felt inspired to stand-up and cheer “Encore! Encore!”

Historically, food and performance have had a fascinating love affair. Since humans began putting on productions, we’ve enjoyed combining our viewing pleasure with some sort of snack. When exploring sites of ancient Egyptian, Roman and Greek theatrical performances and gladiator events, archaeologists discovered food fragments of figs, grapes, cherries, blackberries and walnuts.

Similar foodstuffs were found on the floor of the Rose Theatre and Globe Theatre (where Shakespeare’s plays were performed). There they found evidence of grapes, figs, blackberries, raspberries, plums, almonds, hazelnuts and a bit of bread, as well as small animal bones that suggest playgoers “could certainly have eaten a cold chicken,” as suggested by archaeologist Julian Bowsher. The most copious food scraps found were in fact seafood shells (primarily oysters) and even some fish bones. Both theatres were located near pubs and food stands, and historians believe there were opportunities for pub employees and food vendors to sell bites and beverages in the play-yard, or even bring certain elevated items up to the higher seat tiers.

Perhaps one of the most famous foods associated with the theatre is French onion soup. While its origins seem to date to the 17th century, specifically the hunting lodge of King Louis XV, the soup gained popularity in the 19th century, solidifying its association with theatre-goers who, in wintertime, gathered in bistros and brasseries to warm up before or after a show with a hot bowl of cheese-covered comfort.

Around the same time, circuses and carnivals were gaining popularity, as were circus-themed snacks such as cotton candy, lollipops and caramel corn.

By the 1920s, the film industry was gaining such momentum that it heralded the beginning of Hollywood’s Golden Age, marked by the growth of major production companies and, of course, the arrival of the “movie star.” Suddenly people were fascinated with celebrities, such as Mary Pickford, who had a cocktail named after her. Pickford was America’s sweetheart in the 1920s, and starred in silent movies alongside famous actors like Charlie Chaplin. Apparently, she and her husband Douglas Fairbanks (also a famous actor) were in Havana with Chaplin, when a bartender whipped up a tropical concoction and named it in her honor.

Food has also had some more analytical associations in the world of performance, whereby the potentially destructive nature of the food industry, mass production, over-consumption, waste, inequalities and injustices have been put in the spotlight through critical performance art. Even our roles as performers and upholders of societal norms as related to food have been explored. Sonja Stummerer and Martin Hablesreiter, under the sobriquet Honey and Bunny, created whimsical banquets for museum-goers that they emceed in clown makeup. They staged photos and videos starring themselves as diners in an odd parallel universe governed by outlandish etiquette. Whether eating colour-coded meals with paintbrushes and tweezers rather than forks or nibbling foods that hung at eye-level from the ceiling, their work evokes the underlying message that our accepted norms may be as arbitrary or even silly as the ones being performed by a pair of clowns.

Whether you’re examining gastronomic social contracts as you shop, cook and dine, taking a look at and taste of theatrically themed foods throughout the ages, or simply setting the scene for a dinner party worthy of a standing ovation, there’s no question food has a strong and fascinating association with performance.

Then again, I personally feel food has a strong and fascinating association with almost everything, but I might be a touch biased.

Shakespeare-Inspired Snack Platter

Add a bit of excitement to an otherwise ordinary charcuterie board with hearty additions like chicken wings and smoked seafood. Along with cured meats, cheeses, fruit, nuts and chunks of rustic bread, these were some of the favourite foods enjoyed by Elizabethan audiences of the Globe and Rose theatres, and will no doubt be a welcomed surprise to hungry guests at your next dinner party. Bonus points if the dress-code includes ruffled collars or theatrical masks.

ELEMENTS SHOWN HERE…

Rustic sourdough chunks

Smoked seafood: oysters, kippers and octopus

Meat: saucisson sec, bresaola and crispy salt and pepper chicken wings

Cheese: aged cheddar and Brie

Nuts: raw almonds and hazelnuts

Dried fruit: dates, figs and apricots

Fresh fruit: apple slices and grapes

Spreads: grainy mustard and fig preserve

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Maple Pecan Caramel Corn

While caramel corn is readily available at many grocery stores, nothing beats a homemade recipe. Not only are you able to avoid many of the problematic preservatives and additives often mixed into foods of this kind, but you can make it your own with additional flavour options like maple syrup and pecans, as suggested in this recipe. Even a sprinkling of cinnamon or other spices goes wonderfully on a sweet snack like this! Make a batch for a movie night, or even serve alongside a charcuterie spread or dessert platter at your next gathering.

Cook time: about 1 hour

Makes about 6-8 servings

Ingredients

13 cups freshly popped popcorn (about ½ cup un-popped kernels cooked as per the instructions on the package)

¼ cup butter

1 ¼ cups (9.4 oz, 266 g) light brown sugar, packed

¼ cup maple syrup

2 tsp vanilla extract

½ tsp sea salt (plus more to garnish if desired)

¼ tsp baking soda

1 cup raw pecans

Directions

Place the popcorn and pecans in a large bowl and set aside. In a small saucepan over medium heat, melt the butter and then add the brown sugar, maple syrup and salt. Bring to a boil, and boil for 5 minutes, stirring occasionally, until the sugar is fully dissolved. Remove from the heat, stir in the vanilla and baking soda, and mix well. Pour the caramel over the popcorn and pecan mix and stir until well coated. Transfer the caramel popcorn onto two large lightly greased baking sheets. Bake at 250 F for about 45 minutes, stirring every 15 minutes. Cool completely and enjoy or store in airtight containers for up to a week.

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French Onion Soup

I first learned how to make this soup while participating in a culinary course in Paris in my mid-20s. Our extremely traditional Normand teacher insisted that two onions per person was an appropriate ratio, although if you’re using very large onions, one per person seems to be enough. That, I leave up to you. Either way, it truly is the most satisfying supper on a cold and stormy night, or a surprisingly simple, yet always appreciated starter for a Frenchthemed dinner party. The oniony broth base can certainly be made ahead of time for added ease—I’ve personally kept it in the fridge for a few days and just sliced, toasted, grated and broiled as needed throughout the week, and have also found that it freezes quite well for the preppers and planners in the audience.

Cook time: about 1 hour

Makes 6 to 8 servings

Ingredients

6-8 large onions

Extra virgin olive oil (about ¼ cup)

Unsalted butter (about ¼ cup)

Sea salt and freshly cracked black pepper to taste

2-3 cloves garlic, minced

About 8 cups beef stock, chicken stock, or a combination of the two ½ cup dry vermouth or dry white wine

A few bay leaves

A few sprigs of fresh thyme

6-8 thick slices of French bread, cut into rough rounds the size of your oven-proof bowls (the ones shown here are about 4 inches across)

1 ½ - 2 loose cups of grated Gruyere cheese

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Directions

Peel and thinly slice the onions. In a large pot over medium heat, melt the butter and add the onions. Cook the onions, stirring every few minutes, until they have fully softened, about 15 to 20 minutes. Increase the heat to medium high, add a bit of olive oil and cook, stirring every couple minutes until the onions start to brown slightly. Bring the heat back down to medium, add the minced garlic and cook for a few minutes more, until the garlic is soft.

Add the wine or vermouth to the pot and scrape down the browned bits on the bottom and sides of the pot (i.e. deglazing the pot) for 5 minutes. Add the stock, bay leaves and thyme. Increase the heat to bring the broth to a simmer, then cover the pot and lower the heat to maintain a low simmer. Cook for 30 minutes. Season to taste with salt and pepper. Discard the bay leaves and thyme twigs.

While the soup is simmering, preheat the oven to 450 F. Lightly brush both sides of the bread with olive oil and place on a baking sheet. Put in the oven and toast until lightly browned. Remove from oven and set side.

To serve, spoon the soupy onions into individual oven-proof bowls so they that they fill about one quarter of each bowl (or more if you like it extra oniony). Fill the rest of the bowl with broth, leaving about half an inch for the bread to tuck in slightly. Carefully place the toasted bread rounds on top of each bowl and sprinkle with a handful of cheese. Place the bowls on a baking sheet and put under the broiler set to low for 10 minutes, or until the cheese bubbles and is slightly browned. Garnish with a bit of fresh thyme leaves, serve and enjoy!

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Mary Pickford Cocktail

Anyone can find a classic Mary Pickford recipe online or in almost any classic cocktail book—and there’s nothing wrong with the original. However, most recipes call for maraschino liqueur and I wanted to offer a fully non-alcoholic option for those avoiding the hard stuff. I also find Amarena cherries more rich and nuanced than maraschino, adding more depth and intrigue to an otherwise familiar flavour profile. You can, of course, purchase grenadine syrup, but once again, nothing beats homemade. The flavour is so much more satisfying, and you’re avoiding a wacky array of dyes, preservatives, additives and chemicals often found in store-bought cocktail syrups. This particular recipe for homemade grenadine is exceptionally simple and easy, and while sourcing the ingredients might seem somewhat daunting, they’re surprisingly easy to find at most Middle Eastern and European specialty stores.

Prep time: about 2 minutes

Makes 1 cocktail

Ingredients

2 oz white rum (or some soda water if making a non-alcoholic version)

2 oz pineapple juice

2 tsp homemade grenadine (see recipe below)

1 tsp syrup of jarred Amarena cherries

(I use Fabbri brand jarred Amarena cherries, which can be found at many European specialty food stores)

Optional garnish of Amarena cherries

To make the cocktail…

Combine the rum (if using), pineapple juice, grenadine mix and cherry syrup in a cocktail shaker with a bit of ice. Pop on the lid, shake well for a few seconds and strain into a martini glass. If you’re doing the non-alcoholic version, leave out the rum, of course, strain into a rocks glass with a couple ice cubes in it and top with soda water. Garnish with some cherries and enjoy!

To make the homemade grenadine…

In a mason jar with a tight-fitting lid, combine ½ of a cup of pomegranate juice with ½ of a cup sugar, and shake vigorously until all the sugar is completely dissolved. Add in 1 tablespoon of pomegranate molasses and ¼ teaspoon of orange blossom water (both can be found at Middle Eastern specialty stores), put the lid back on and give it another good shake until fully integrated.

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Welcome to Lakehouse Kitchens.

Welcome to Lakehouse Kitchens.

Our new cooking school is perfectly paired with our award-winning retail store–and you!

Our new cooking school is perfectly paired with our award-winning retail store–and you!

Designed by leading local chefs, Lakehouse Kitchens Cooking School serves to educate, delight and entertain foodies of all abilities.

Designed by leading local chefs, Lakehouse Kitchens Cooking School serves to educate, delight and entertain foodies of all abilities.

With a variety of price-points, class styles and themes, students are immersed in the best equipment from Le Creuset, All-Clad, Wusthof, and Breville–with skilled direction from the Okanagan’s top instructors using the freshest local ingredients.

With a variety of price-points, class styles and themes, students are immersed in the best equipment from Le Creuset, All-Clad, Wusthof, and Breville–with skilled direction from the Okanagan’s top instructors using the freshest local ingredients.

Reach out to our booking team for kid’s camps, private events, meetings, corporate events, or custom-designed team building.

Reach out to our booking team for kid’s camps, private events, meetings, corporate events, or custom-designed team building.

info@lakehousekitchens.com

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Olé!

Flamenco, sherry, culture and charm in Jerez de la Frontera

After 2

myself strolling the vibrant evening streets of Jerez de la Frontera, a small Spanish city in Andalusia, in a jet-lagged haze.

People are spilling out of the tiny sherry bars on to the streets, beer or sherry in hand, plates of olives, meats and cheese on small, tall tables in front of them. Along the busi est stretch of the Calle Larga, a wide, pedestrian-only street, my ear catches the unmistakable sound of the thing that has lured me to Spain in the first place—flamenco.

Every year, for two weeks in February and March, flamenco lovers from around the globe descend on Jerez de la Frontera for the annual Festival de Jerez, a flamenco festival that offers all levels of flamenco classes and nightly shows, ranging from large-scale theatre productions to intimate performances in the beautiful bodegas and midnight showings of the hottest new flamenco talents in the local peñas.

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I follow the sounds of people shouting “Olé!” into a little “tablao” (an intimate flamenco venue) called Tabanco El Pasaje, elbow my way up to the bar and quickly utter a few of the Spanish words I know: “Oloroso (sherry), queso (cheese), y aceitunas (olives), por favor.”

I turn toward a small stage in one corner, and above the heads of the crowd I can see a flamenco dancer; her face squinched into a passionate grimace, skirt held high in her hands as her feet tap out a complex rhythm. A guitarist and singer are also on stage and playing in sync with the dancer as she crescendos to a feverish speed, holding us all in a trance with the repetitive rhythm.

Transfixed, I lift the little cylindrical glass of sherry to my lips and realize that tears of happiness are streaming down my cheeks. I’m standing in little tapas bar, which probably hasn’t changed since the 1920s, in the city known as the birthplace of flamenco, saturated in an art form that has the power to capture a person, heart and soul, as it has for me.

Every year, for two weeks in February and March, flamenco lovers from around the globe descend on Jerez de la Frontera for the annual Festival de Jerez, a flamenco festival that offers all levels of flamenco classes and nightly shows, ranging from large-scale theatre productions to intimate performances in the beautiful bodegas (sherry wineries) and midnight showings of the hottest new flamenco talents in the local peñas (flamenco cultural clubs).

Since I am a long-time flamenco aficionado and student of the art form, the festival is part of the reason I have journeyed across the world to visit. The other is to vacation with my boyfriend, Peter, who is a newbie to flamenco. He arrived a couple days after me and also planned to join in on all things flamenco, as well as discovering all the other incredible things Jerez has to offer, which, I soon learn, is a bounty of flavourful, cultural and historical experiences.

The history of Jerez stretches way back to Palaeolithic times. However, the main city really developed during the Almoravid and

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Almohad dynasties (11th and 12th centuries) when Spain was taken over by the Moors from North Africa prior to being taken by the Christians in the 13th century.

This history was on full display as we visited the city’s monumental Alcázar, a Moorish fortress, which stands proudly as a testament to Jerez’s ancient past. As we wandered through the intricate courtyards and manicured gardens, the sound of trickling water from the many fountains created a soothing soundtrack to our exploration, while the vibrant tiles adorned with geometric patterns added a burst of colour.

Adjacent to the Alcázar lies the breathtaking Cathedral of Jerez de la Frontera. Built in the 17th century, the cathedral’s stunning baroque architecture and ornate interior make it a must-visit landmark. We climbed to the top of the bell tower for panoramic views of the city, admiring a sea of whitewashed buildings and picturesque view.

By day three of the two-week Festival de Jerez, we had settled into a rhythm, trying to emulate Spanish life as much as we could. In the morning we headed directly to Entre Vinos Y Arte, one of many outdoor cafes, for “café con leche y pan tostado con tomate” (coffee with milk and toasted bread with tomato). The proprietor, dressed in a crisp pressed apron, cued up our order, with a simple nod of the head as soon as he saw us walking up the road. From there we headed to our individual dance classes, beginner classes for Peter and more advanced classes for me.

The streets and plazas of Jerez resounded with the music of flamenco, flowing from the dance studios, now packed with flamencophiles from around the world, all eager to learn from Spain’s renowned dancers, and each class featuring live guitar and singing by equally legendary flamenco artists. In addition to learning the complicated steps, a lot of discovery comes from just being in a room with these artists: the way they express, the passion that flows from them and their fearless, authentic energy.

Later in the afternoon, Peter and I would meet at the Mercado Central de Abastos, a huge market full of vendors selling gorgeous produce: endless varieties of olives, meats, fish, cheese and Spanish specialties such as membrillo (quince paste), which we discover pairs nicely with queso fresco (fresh cheese).

Then came the walk home though the narrow, sun-warmed streets that weave through pastel-coloured buildings reminiscent of a movie set, for some fresh market food and the necessary siesta to rest up for the night’s activities.

The night started with a few tapas and a glass of sherry, and then to the theatre. As part of the festival a large-scale flamenco production unfolds every night at the Teatro Villamarta, highlight-

ing the most prominent flamenco artists. Here, the audience gets involved with waves of jaleos (calls of encouragement) such as “Olé!” “Guapa!” and “Toma!”

After the theatre performance, now about 10 pm, came dinner at Meson del Asador, where we devoured plates of cod with tomato, fried peppers, Iberian pork and fried potatoes—all washed down nicely with Spanish reds, beer or a dry sherry. Then—more flamenco, each night more spectacular than the last.

Within that daily routine, we sometimes relaxed in one of the many palm-treed plazas, sipping something cold, wandered through streets heavily perfumed with orange blossoms or checked out the city’s attractions, like the Royal Andalusian School of Equestrian Art. The school’s grounds boast majestic gardens filled with mature exotic plants and, in addition to pristine riding rings, museums, stables and show arena, include the Palacio del Recreo de las Cadenas, a beautiful example of 19th-century French architecture, designed by the same architect as the Palais Garnier in Paris.

But truly, the real diamonds on this crown were the horses and riders. We attended a horse show, which featured an equestrian ballet of classic dressage set to Spanish music with the skilled riders (graduates of the school) dressed in elaborate 18th-century costumes.

As our two weeks were coming to an end, we realized that missing

from our Jerez experience was a deeper dive into sherry. Jerez’s legacy is so intricately tied to its world-famous fortified wine, the word Jerez translates to sherry and the city is home to numerous bodegas that produce this exquisite drink.

We toured Bodegas Fundador, the maker of the world-famous Harveys Bristol Cream, where our knowledgeable guide, Fatima, led us through the winemaking process and intricate aging techniques. Their cellar, named “la mezquita” (the mosque), is an incredible monument: a vast building with columns that stretch in all directions, giving the cellar a sense of infinity. The highlight, of course, was the tasting session, where we delighted in the diverse flavours and aromas of the different sherries. Each sip was a revelation, a testament to the craftsmanship and tradition that define Jerez’s sherry production.

As we left Jerez, we reflected how this charming city had left a mark on our hearts and souls. From its rich history and cultural heritage to its warm and welcoming people, Jerez offered us an unforgettable journey of discovery. We left with the echoes of flamenco rhythms, the taste of exquisite sherry and the memories of a city that had truly captivated us. Jerez, with its timeless allure, will forever remain etched in our minds as a place of magic, passion and inspiration.

I’m standing in little tapas bar, which probably hasn’t changed since the 1920s, in the city known as the birthplace of flamenco, saturated in an art form that has the power to capture a person, heart and soul, as it has for me.

secrets and lives — AND THE 7 SINS with CHLOE CAPPELLETTO

When Chloe Cappelletto moved to Kelowna last September to be with her boyfriend, she was moving for love, but within a month she’d also become an integral part of the community in her own right.

Owner of the boutique fitness studio Lagree by the Lake, Chloe works with private and semi-private clients of all ages and abilities, and she is absolutely effervescent talking about what she’s able to offer her clients.

“It’s small and semi-private, and primarily ladies. It’s a safe space,” she explains. “It’s high intensity, but there’s a restorative aspect. People will come in with old injuries—a lot of people have shoulder pain— and that’s something that I monitor closely.”

Lagree has roots in Pilates and strength training, and is a high-intensity, low-impact workout that welcomes virtually any body type or experience level. Chloe found it while living in Calgary, and it quickly became her class of choice.

“I grew up dancing. I was a competitive dancer basically all my life,” she says. “A lot of the time, doing other workouts I would get injured or be extra sore. But after finding Lagree, my shoulder pain disappeared.”

She danced competitively from the ages of five to 18

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and was involved in several professional dance companies after graduating high school. Chloe very nearly moved to New York to further her dance career with the Joffrey Ballet School, but she “ended up going to university instead, which was a blessing,” she says.

Her relationship with dance changed when she realized that while she still loved working toward something—a performance or a competition—she’d fallen out of love with dance itself. Chloe’s focus shifted toward exploring myriad fitness classes.

“A barre class or a hot yoga class gave me that feeling of being back in the dance studio,” she says. But it wasn’t until she found Lagree that everything clicked into place.

“I was doing Lagree all the time, and it got to the point where I was creating my own Lagree routines in my head,” she says. “And then I thought, ‘Why don’t I get my certification so I can teach?’ I got certified in 2021 and started teaching, and it has really become my passion. I’ve fallen in love with the teaching aspect.”

Coming into her first summer with the studio, Chloe is excited to work with an ever-growing clientele and is looking forward to expanding her business in a community that’s been warm and welcoming.

“It’s honestly been so amazing. I feel like everyone in Kelowna just wants to help one another succeed. Growing up, I always thought I’d have a dance studio someday, and now I have this,” she adds. “It has really become my passion, and it’s something I can do for the rest of my life.”

The 7 Sins

ENVY:

Whose shoes would you like to walk in?

If I could walk in someone’s shoes, it would have to be Suzanne Somers’. She is one of the original fitness entrepreneurs and her workout videos from the ‘80s still hold up! I find it inspiring that in what was a male-dominated industry, Suzanne was able to build an amazing career for herself in the fitness space. The Thighmaster…iconic!

GLUTTONY:

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

French fries. Every. Single. Day. The beauty with the French fry is that it can be done in so many ways: crinkle cut, thin cut, curly, wedge. So many fries, so little time!

GREED:

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

I would spend the $1 million on expanding my business!

WRATH:

Pet peeves?

Waiting. Waiting in the grocery store, waiting in line at Disneyland, waiting for anything, really. When I want something, I want it yesterday!

SLOTH:

Where would you spend a long time doing nothing?

I could spend a very long time on the beach, in the sunshine, doing absolutely nothing. I have a hard time sitting still, but somehow when I’m in the sun on a beach with a good book, I can be there all day relaxing.

PRIDE:

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

I am secretly proud of my competitive dance career. Growing up, dance was my life and I made so many sacrifices to achieve my goals. Dance not only gave me confidence, but it taught me the importance of commitment, time management and hard work.

LUST:

What makes your heart beat faster?

Teaching an amazing class makes my heart beat faster! When the upbeat energy in the room becomes contagious and my clients are smiling and laughing and working out so hard, it truly excites me and makes me want to do it again and again!

ON TOUR

Minneapolis: Arriving anywhere in the dark allows you to imagine you’re somewhere romantic, even if you can smell the strip mall plastic and tar-on-concrete that suggest otherwise.

Our hotel was, in fact, exactly where it smelt like it was, and the first 1.5 kilometres of my morning run included a dangerous dash across pedestrian-unfriendly highways and awkwardly fenced-in parking lots. But the remaining 10 kilometres were spent on a peaceful path that stretched along soccer fields, parks and the big Sioux River. The air was a crisp warning of colder weather finally chasing us down. And I guess it was actually us chasing it down as we moved northeast through Minnesota.

The first time I forgot something on this tour happened to be my shoes on the way to our first show, which wasn’t the greatest way to put “professional musician” into people’s heads. The second time was today at a juice bar when I paid for my juice and put my wallet down on a table instead of back into my bag. While we were all waiting for the one poor guy in there to make all nine of our orders, Jon and I ran down the street to Coffea Roasterie, linked arm-in-arm, singing Inspector Gadget and giggling like best friends going to the candy store for the first time without their parents. It was unusual to have time to stray from the pack on a gig day. Naturally, I noted I had no wallet when I went to pay for my coffee, but luckily the boys hadn’t left yet and grabbed it for me. I don’t know how I got through four months of tour in Europe with none of this happening.

By 11 am we were on the move to the Minneapolis venue with a lovely heavy-metal playlist blaring—to ensure the pain receptors in our ears were alert—followed by the final episode of the Star Wars series on the tour van’s screen. The entertainment theme of this boys-heavy trip became apparent on the first day’s drive to Seattle, when Tom, Hollow Coves drummer, blasted a techno remix of the Star Wars soundtrack, and then again on our second night when we were directed downstairs at 2 am to watch A New Hope—the first of many Star Wars films.

Yay boys! Of course, I shed a tear or two over it coming to an end until I found out there was another series just like it called Obi-Wan Kenobi—and then the tears really poured.

To accommodate our two bands and crew we have a 10-seater Mercedes Sprinter tour van with comfy leather seats and a high roof. Jon and I got the back four seats to share with a box of Hollow Coves vinyl, which is surprisingly comfortable to sleep on.

The drive was a swift four hours, which felt like a breeze in comparison to most of the others. We only stopped once or twice for “scenic pee breaks” and gas.

At the venue, the poster on the wall advertised the last few shows that happened there, including Tamino, Two Feet, Novo Amor and Julia Jacklin—it’s a pretty neat feeling to be following such great artists in their tour tracks, and seeing their scribbled signatures on the greenroom walls (customary in most band greenrooms).

Even though we finally had our own greenroom and “rider” (hospitality provided by the venue, including snacks and beer of our choosing), we walked four minutes to the Whole Foods to get sushi and fill a small chunk of the tedious wait-time for our turn to sound check. It was warm in the sun, but the shade was a shiver generator.

As soon as we got back and started digging into the food, a guy named Todd (who toured with Bon Iver as his guitar guy) came in to interview Jon and me and my drooling wasabi mouth. Jon had said he was coming in to ask him a few questions about his guitar, so I had no idea it was actually a full-on interview that was recorded and would be transcribed word for word. There are just so many words that I would have kept in the wasabi had I known.

We only got 20 minutes to sound check with crappy monitors, but good old Cory and Riley (house sound crew) made it happen fast. I love impressing the monitor people by saying, “Can you give me a boost in the high mids around 2k?” when I really have no idea what that frequency is or what it means. But it seems to give me a clearer voice every time.

Following is an excerpt from a tour journal written by Sierra Lundy, who, along with Jon Middleton, is part of the indie folk duo Ocie Elliott. This journal entry describes one day of a US tour undertaken last year with Australian folk band Hollow Coves.

Nine minutes before curtain call, I discovered two stubborn wasabi stains on my pants. I proudly whipped out my Tide-To-Go stick—I know myself—and went at the spots, succeeding only in turning them into white stains with smudged halos. Five minutes to go, I scrubbed them with soap, water and belligerence, and then they were watermarks dripping down my leg. I frantically pulled off a shoe to get one leg out and held the pant leg up to a hand dryer. They dried as subtle white blobs that I hoped would pass in the stage lights as soft lustre on the fabric. I always have backup pants, but those were crinkled and creased in all the wrong places (it somehow formed a bulge at the groin) and maybe looked even less professional than a milky way on the pant leg thigh.

During the set, my voice cut out at times, like the post-COVID laryngitis days, and was rickety and raspy from not being able to drink much water the day before: those “scenic pee breaks” on the side of the open road aren’t so easy for a woman, especially with eight boys around, so I had to be easy on my bladder in the van.

But the Minneapolis audience was kind and actually outdid LA in cheers and avidity. We could barely get a word in between songs, which was a relief, since I generally have more on-days than off, banter-wise. And then something happened that’s never happened to us in an opening slot: the entire audience sang Forest Floor with us. It wasn’t just one or two people that knew the words, it was a chorus overpowering our voices.

The performance wasn’t the best sonically, but it had personality and felt memorable and authentic. Since we had already sold out of our vinyl and CDs, we didn’t go out to the merch table.

After load-out, we blasted Britney Spears for the 20-minute

ride to Ramada by Wyndham—I’d like to think this drastic shift from the heavy metal and robot sounds was made in my honour, being the only girl in the group, but the boys knew more Britney lyrics than I did.

Chris (tour manager and bass player) was pumped because Expedia told him he’d become a Ramada by Wyndham gold member and would get a free drink upon arrival, but he was denied hard by the sullen-faced check-in man.

That same sad man decided to slip our receipt under the door at 1:45 am, just as I was lying in bed, wide-eyed, listening to the room creak after something violently crashed to the floor in the bathroom. My spine was covered in spiky shifters as I imagined that noise coming from a vent cover which someone pushed open and was currently crawling through to get us. The room, and possibly the man too, were definitely haunted, and I was especially grieving the loss of Chris’s free drink at that moment.

Because of the haunting, Jon pushed back the alarm, giving us more sleep, but also less than half an hour to pack and put our faces together for a 9:30 am breakfast date with the Paper Kites. If you can’t tell, that is not written in a casual tone. They had become good pals with Hollow Coves from touring with them a while back, and our tour schedules happened to converge in the early hours, as they got in from a night drive in their sleeper bus and as we were rolling out to Chicago—where they had just been.

Even in laying at the fingertips of some imaginary hit man, I thought, as I drifted off: whether arriving or leaving, in the day or the dark, with Star Wars or Britney in my ears, romantic or not, the place I love to be the most is on tour.

Embracing a performing arts theme in this edition of Boulevard, the fashion team was thrilled to work with dancer, model and actor Vítor Freitas, who immigrated to Canada from Brazil in 2019. We were all treated to Vítor’s incredible talents on shoot day: his stunning movements, his ability to emote different feelings, and his bright personality that approached everything we threw at him with positivity and grace. Hailing from Saquarema, Brazil, Vítor has studied contemporary dance, ballet and ballroom dancing, and has performed in TV shows and a Netflix movie. Recently, he won Dance Victoria’s “Let It Move You” dance contest and has studied at the Ballet Conservatory of Victoria. Among Vítor’s local credits is a performance with Pacific Opera Victoria as a tango dancer in the operatic film adaptation of For a Look or a Touch. On the modeling and acting side of his career, Vítor is represented by DEI talent agency.

PHOTO BY DARREN HULL

Located along the edge of Still

Park and just a 15-minute drive from downtown

and the airport. The new Wilden townhomes offer the

and

onto the surrounding green space from