Boulevard Magazine Okanagan, 2023 ISSUE 6

2023 ISSUE 6

OKANAGAN LIFE AT ITS FINEST

HOT TAKES for COOL DAYS

IT’S HOT AND COOL

Entertaining with trendy mocktails

WILD COUNTRY

Fashion that calls for adventure and frontier courage

HOT SHOT

Warm up your wintertime feast with a hint of heat

STYLE YOUR LIFE

L I V E YO U R ST Y L E

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Our mission guides how we operate, and how we support our community. With a portion of purchases going to the Kelowna Women’s Shelter and Mamas for Mamas, you can join us in our mission to make people’s homes better and to do so with style!

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Beauty on the inside. And out.

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CONTENTS 54

20 FEATURES

ON THE COVER

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The stunning home at Sage Hills Winery.

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46

WILD COUNTRY Fashion that calls for adventure and frontier courage

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IT’S HOT AND COOL TO SERVE MOCKTAILS Four mixologists shake up some non-alcoholic flavours

By Laura Goldstein

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HOT SHOT Warm up your wintertime feast with a hint of heat

By Ellie Shortt

By Natalie Bruckner

By Sarah D’Arcey + Lia Crowe

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The stunning home at Sage Hills Winery

Photo by Peter Wingfield

HOT PROPERTIES

VINEYARD DREAMS UNCORKED

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ON SAFARI A breathtaking, life-changing experience in South Africa

By Lauren Kramer

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54

36 40

DEPARTMENTS

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CONTRIBUTORS EDITOR’S LETTER

By Susan Lundy

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LIFE.STYLE.ETC.

By Lia Crowe

WELL AND GOOD Get your sweat on

By Kaisha Scofield

By Natalie Bruckner

WEEKENDER That perfect moment: Château Okanagan

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IN STUDIO

By Angela Cowan

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NARRATIVE An extraordinary friendship

Seeds of surrealism: James Ritchie

By Natalie Bruckner

SECRETS AND LIVES Michael Naito

By Lia Crowe

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BUSINESS CLASS A visionary path: Tutt Street Optometry

By Toby Tannas

Jacquie Neilson

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GOOD TASTE Andrew Toncini

A hot tip for shoppers

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20

By Barbara Barry

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BEHIND THE STORY

By Lia Crowe

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contributors “I lived in South Africa for 20

LAUREN KRAMER WRITER ON SAFARI

years and cherished the opportunity to return. It was especially thrilling to go on safari and, from the safety of a land cruiser, be within arm’s reach of the leathery, wrinkled skin of elephants, the golden fur of lions and the soft inhale of a leopard at rest.” A Cape Town-born writer now based in Richmond, Lauren feels privileged to explore the world as a travel writer and share her experiences and reflections with readers. She also writes stories about food, restaurants and news features for publications in Canada and the United States.

PAGE 74

MAKEUP WILD COUNTRY

majestic ranch and couture all collided to create magic. The makeup? Moody, mirroring the vast landscapes and avantgarde style. Even nature added drama to this shoot, serving up stormy skies (and a huge downpour while we were on horseback!).

Editorial makeup lets us redefine beauty. I revel in crafting art alongside these inspired creators. Each shot feels Vogue-worthy, a testament to our collective vision.” Jenny, an award-winning makeup artist, fuses beauty, personal growth and coaching to serve her clients. When she isn’t working, you’ll find her hiking Knox Mountain in Kelowna.

PAGE 46

“When I started researching this article,

KAISHA SCOFIELD

WRITER GET YOUR SWEAT ON

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2 02 3 I SS U E 6

BOULEVARD Mario Gedicke GROUP PUBLISHER 250.891.5627

info@blvdmag.ca MANAGING EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CREATIVE DIRECTOR Lily Chan DESIGN Tammy Robinson Nel Pallay Maria Lobanova

“In this fashion story, our team, a

JENNY MCKINNEY

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

I realized my idea of saunas was limited to childhood memories of going to the local pool with my dad in the ‘80s. The sauna was often a dimly lit square room, off to the side of the kiddie pool. I remember trying not to slip on the slick tiled floors, only to sit on hard plastic benches, in the stifling heat.

After a few minutes in the dingy sauna, we would wade through the crowds and jump into a heavily chlorinated pool. It wasn’t the most rejuvenating experience. The saunas of today have been completely transformed into luxurious and relaxation-focused experiences that include raw cedar and hot natural stones, and sometimes finish with a refreshing plunge into a beautiful body of water.” Kaisha is a functional nutritional therapy practitioner and a size-inclusive personal trainer at Well and Strong Health.

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ADVERTISING Mario Gedicke Vicki Clark Carien Wessels CONTRIBUTING Barbara Barry WRITERS Natalie Bruckner

Angela Cowan Lia Crowe Sarah D’Arcey Laura Goldstein Lauren Kramer Kathy Michaels Kaisha Scofield Ellie Shortt Toby Tannas

CONTRIBUTING Lia Crowe PHOTOGRAPHERS Don Denton Peter Wingfield

ILLUSTRATION Sierra Lundy CIRCULATION Maria Zacarias DISTRIBUTION 250.763.7575

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

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

We acknowledge the financial support of the Government of Canada

FALL COLLECTION AT ITS BEST

landmarkclothiers.com

PHOTO BY LIA CROWE

hot tip for shoppers

Holiday shoppers beware. Last January, a few weeks before my birthday, the targeted ads on my social media feed changed. Suddenly, my iPhone was encouraging me to view an array of gleaming chandeliers. I love chandeliers. But I was definitely not in the market for one.

Typically, my social media feed bombards me with clothing ads—a lot of dresses, for example. Dresses are one of those things that I love to look at and almost buy online. I scroll through the offerings, read reviews of the company, figure out the sizing and often get all the way to the “confirm payment” stage before finding my brain. I know (from experience) that it’s almost impossible to buy online dresses (most clothes, actually) that fit well. And also…I rarely wear dresses, so there’s that.

And speaking of those dress ads, I’m not sure when this happened, but suddenly they started appearing with taglines like “flattering for mature women” or “my mom can’t get enough of this dress.” When did I become a “mature” woman?

What does that even mean?

There are a lot of get-in-shape ads too. Wall Pilates. Chair yoga. “Thanks to this app my mom is in the best shape of her life!” And let’s not forget the dog paraphernalia: harnesses, cute little walking outfits, chew toys, doggie treats. These pair with all the “suggested for you” animal rescue sites. Dog rescues, donkey rescues, Thanksgiving turkey rescues, pig rescues, saved-from-a-restaurant lobster rescues…so many rescues. (These stem directly from my fascination with Niall Harbison, an Irish fellow who works with street dogs in Thailand. Check him out if you love dogs—or if you just want to see all the rescue sites that will suddenly pop up on your feed.)

The worst is when you are continually hit with an item that you have searched and already purchased. For weeks following a bathroom renovation I had toilets of every size and sort appearing as I scrolled. Who knew there could be so many options in a standard toilet purchase?

However, I do confess the most recent change in my social media feed’s ad campaign has hit the target with troubling accuracy, sending me spiralling down myriad rabbit holes. With the recent birth of my first grandchild, I have discovered there is a whole new shopping world out there. Adorable-beyond-your-imagination onesies, irresistible tiny shoes, toys for fun, toys for learning, books for fun, books for learning. Knits, gleaming wood, linen, non-toxic plastic.

I was dreading the moment the algorithm figured out how to target me with combined baby and dog ads. And then there it was…I could submit a photo of our dog Zorro and his face could adorn an outfit for my granddaughter!

So, since I was very familiar with all these regular targeted ads, the sudden appearance of chandeliers gave me a moment of pause. I searched my memory to see if I had googled “lights for home décor.” Had I confessed my love for chandeliers within earshot of my phone? But then it struck me. My husband was gifting me a chandelier for my birthday! His searching had changed my algorithm. That sent me diving back to my phone and scrolling through all the opulent options.

And, in fact, when my birthday rolled around there was a huge box containing a sparkling chandelier just for me. (And to be honest, it was quite familiar, having seen it numerous times on my feed.)

The theme of this issue of Boulevard has been built around “heat” and “hot.”

There are stories on spicy cuisine, hot drinks, soothing saunas, an African safari and a sizzling fashion story. As we enter this period of seasonal chill, we hope these stories will warm you from the inside out.

From me, you get a hot tip. Times have changed and there’s no longer any need to sneak over to your spouse’s “secret” holiday-gift-hiding spots, jiggle packages, peek into bags or search for clues by holding things up to the light. It’s much simpler now. Just keep an eye on your social media feed.

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.

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life.style.etc.

JACQUIE NEILSON, BUSINESS MANAGER, LIMITLESS EV, WEST KELOWNA WORDS + PHOTOGRAPHY LIA CROWE

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FASHION & BEAUTY

meet Jacquie to chat about life and style at her beautiful condo in Kelowna—and I’m delighted by the decor. It’s bright with white walls and decorated with touches of pink and gold, and it’s immediately clear that this is the sanctuary of someone with a very specific style.

Born and raised in Scotland, Jacquie had a career in accounting, finance, business development and sales for a large UK bank for over 30 years before moving to Kelowna four years ago.

“I now use all of these skills for my current role in Kelowna,” she says. “I have always worked in a high-pressure, fast-moving environment, which I love, and I was lucky to have many great mentors in my working life. I credit them with a lot of my success.”

Asked what she loves most about her work, she says, “The guys I work with are so inspiring and motivating and great to work with. I am proud to be a part of their journey and that gets me fired up!”

And what is the secret sauce for her success?

“Organization is key to my daily life. I am obsessed with everything being in order, and being on top of what needs to be done!

Asked what her best life lesson is so far, Jacquie says, “Be optimistic and surround yourself with positive, loving people. Live your life on the sunny side of the street.”

Outside of work, Jacquie is passionate about fashion and home furnishings and loves to spend time at the beach or anywhere near water.

“I have a son who is one in a million, and I share a great relationship with him and his family.”

When it comes to good style for Jacquie, it’s all about timeless and classic.

“I love black and white,” she says.

READING MATERIAL What do you read online for style: Grazia UK and Vogue.

Book currently reading: The Magic

by Rhonda Byrne.

Favourite book of all time: The Secret

by Rhonda Byrne.

Favourite pair of shoes: I love my collection of long winter boots!

Favourite day-bag: A very old large beige leather handbag I bought in London many years ago.

Favourite work tool: Lenovo laptop.

Favourite jewellery piece or designer: Cartier watch gifted to me by my son for my special birthday last year—a lovely surprise!

Fashion obsession: Jackets/blazers, especially in white.

Accessory you spend the most money on: Handbags.

Necessary indulgence for either fashion or beauty: Regular visits to my hairdresser.

Moisturizer: Elemis.

Scent: Molecule.

Must-have hair product: Kerastase.

Beauty secret: A great dentist! And good skincare.

STYLE INSPIRATIONS & LIFE Style icon: Coco Chanel.

Favourite fashion designer or brand: Gucci for special, but I love Zara; I always find something I like.

Favourite musician: I have a few but I just saw Lionel Richie in concert in Vancouver and he was amazing.

Era of time that inspires your style: 1960s.

Film or TV show that inspires your style or that you just love the style of: Sex and the City.

Favourite cocktail or wine: Prosecco.

Album on current rotation: Barry Manilow.

Favourite flower: Any white or pale pink flower; I always have fresh flowers around my home.

Favourite city to visit: London—I worked there for a few years and loved it!

Favourite place in the whole world: I have a few.

South of Spain is idyllic; Dubai is exhilarating; but Edinburgh, Scotland has my heart!

One thing that consistently lifts your spirits during hard times: The kindness of friends.

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well + good

Get your sweat on

The many benefits of joining the sauna club WORDS KAISHA SCOFIELD

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Y

ou’re standing outside a small cedar hut wearing nothing more than a small robe and an even smaller towel. You grip a roughhewn wooden handle and pull open a sweet-smelling cedar door. You are consumed by a blast of hot, humid air that immediately floods your body with a wave of warmth.

Walking inside, you are surrounded by a heavy heat that dives into your breath and seems to drench you from the inside out. As your body adjusts to the temperature change, you notice there are other people sitting on the warm wooden benches inside, towels strategically draped over their more private body parts.

You may feel awkward at first, but you quickly realize that your skin is uniformly so warm, and you are sweating so much, that any amount of clothing is unwelcome on your body.

You join the others on a bench, immersing yourself in the heavy hot air. Soon, you find your rhythm, breathing in the humidity that fills your lungs, heat drenching your skin and soothing your body. Welcome, you are now a member of the exclusive sauna club.

The first rule of sauna is to cover as little skin as possible. In fact most cultures practice steam bathing in the nude, simply because it is more efficient and comfortable. However, the degree of expected nudity varies greatly by region, tradition and familiarity to those around you. In Finland and Japan, for example, only tourists wear bathing suits to steam bathe, but in the UK, US and Canada, bathing suits are mandatory, at least in public.

This may explain the popularity of personal saunas.

The first saunas are claimed to have been invented by the Finnish nearly 2,000 years ago and, while Finns are certainly the most enthusiastic steam bathers, the practice of sitting in a hot room, sweating out of every pore, is almost universal. Saunas have been around in various forms and across many cultures for thousands of years, and while we may use it as an occasional way to relax, indulge and maybe add a little glow to our skin, in some cultures steam bathing is a way of life. For example, in the far north where running water is a scarce resource, especially during the winter months, spending time in a sauna or sweat hut is a very practical way of cleansing the outside and inside of the body.

Most saunas are made from cedar or spruce with wooden benches and large stones of basalt or granite. The selection of wood is based on its ability to distribute the heat and its comfort for sitting, while the choice of stone is based on its ability to resist splitting or exploding when heated. This is important because the stones are heated enough to bring the temperature of the room to around 40 degrees Celsius. Steam bathers can then ladle water onto the stones to produce even more steam, heating the room to a recommended maximum of around 80 degrees Celsius.

The high heat and low humidity of the sauna allow the body to sweat continuously; the sweat is then unable to evaporate on the skin where it would normally cool the body. A consistently raised body temperature creates an almost false fever condition, which increases blood flow and promotes flushing of the lymphatic system while increasing metabolism and white blood cell

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Some studies have shown regular sauna practice improves heart health and some respiratory ailments, aids menstrual conditions, improves various muscle, nerve and joint pains, and improves stress management. count. To contend with the increased body temperature, the heart beats faster, increasing circulation without raising blood pressure.

Some studies have shown regular sauna practice improves heart health and some respiratory ailments, aids menstrual conditions, improves various muscle, nerve and joint pains, and improves stress management. There are even some studies that suggest steam bathing can have positive effects on the endocrine system, including potentially regulating cortisol (stress hormone) levels directly after a sauna session, and for the next several hours.

Another exciting and popular area of study is the combination of sauna and cold-water therapy. Most of these studies are conducted on athletes trying to harness the circulatory benefits of long-term body-system heating with the anti-inflammatory benefits of cold therapy. In Finland, hot/cold therapy would involve an 80-degree naked sauna practice followed by a flop into the nearest snowbank.

In BC we are more likely to get a partially clothed spa sauna followed by a nearby cold pool plunge, and while the experience differs the benefits remain.

If you’re feeling ready to get your sweat on, please note that there

is a catch: almost all studies show that in order to experience the benefits of steam bathing and cold therapy, you must do so consistently. Intermittent sauna practitioners are actually more likely to have a negative experience because the nervous system needs enough time to adapt to the regular practice of elevated temperatures in order for it to allow your body to relax into the benefits. In other words, you have to train before diving into the sauna club.

Luckily, there seems to be a growing sauna culture popping up all around our province. No longer limited to the dirty tiles and musty side rooms of public swimming pools, you can now find all manner of sauna experiences. These range from luxurious sauna spa centres designed for sauna/cold therapy immersion to portable barges on the far west coast that include cold plunges directly into the Pacific Ocean. So, break out your softest robe, grab your most absorbent mini towel, and get your sweat on! *Saunas are not recommended for those suffering from certain health conditions. If you have health concerns, please consult your doctor before entering a sauna.

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good taste

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Cooks with love, serves with passion Chef Andrew Toncini brings connection, comfort and Italian cuisine right to your home WORDS TOBY TANNAS

C

X PHOTOGRAPHY LIA CROWE

hef Andrew Toncini wants to change the way you experience food. His mission: bring authentic Italian cuisine directly to you, in your home, with a healthy helping of personality to go along with it.

“I am a people person,” says Andrew. “I like to be with people, talking about my favourite thing in the world—Italian cuisine.”

With his big smile and endearing accent, it’s easy to see how Andrew has cooked his way into the hearts of many Okanagan families. He’s only called the valley home for a few years but in that time, he’s forged special relationships in many a private kitchen.

“I cooked very consistently for a handful of families over the summer,” he says. “A few times a month they would have me in to prepare a meal or cater a special event. It’s nice to get to know and get comfortable with people.”

Comfort and people are two of the key ingredients in a “perfetta” private Italian dining experience. Andrew believes that a meal is a deeply personal and sensory experience that’s best shared in an intimate setting. When he’s invited into your home, he sets out to create an ambience of connection and conversation. Unlike the traditional restaurant experience, Andrew’s private dinners offer a unique insight into the magic of gastronomy, where every dish is tailored to your preferences.

“Each menu and experience is different. From a pizza party to a four-course, wine-paired meal, I design the food and the pace of the evening with the host. We discuss preferences beforehand, taking into account allergies and any dietary restrictions, and then I craft the menu so there is a little element of surprise.”

It could be a beautiful meal presented in courses by Chef Andrew at the table with a smile and story.

“I like to explain what the dish is and why I chose to prepare

it the way I did. I always enjoy the reactions. When people tell me how authentic it is, how they taste the flavours of Italy, that’s where I feel like I’ve accomplished something. That’s the best feeling.”

Some guests prefer to be in the kitchen as Chef Andrew works his magic. Through questions and even participation, guests get a more interactive experience where they get to know Andrew and glean some of his culinary knowledge and techniques.

“I like to share what I do. Hospitality is my calling; being a private chef is the most personal way that I can share this craft of mine.”

His clients rave about the intimacy of the experience. It’s elevated and relaxing at the same time; it’s like going to a restaurant but being able to move from kitchen, to table, to lounge at your leisure.

Private dining is not the only experience on Andrew’s culinary menu. He also offers cooking demonstrations and classes at Lakehouse Kitchens in Kelowna. From teaching the art of handmade pasta to perfecting the delicate balance of flavours in traditional Italian dishes, Chef Andrew creates a space for people to evolve on their own culinary journeys.

“This helps me carry on my traditions through food. I cook with love, serve with passion and ‘chef ’ with joy.”

Andrew’s love, passion and joy for food started when he was a young boy growing up in Italy’s Marche region. Perched on a stool in his nonna’s kitchen, he was the official taste-tester and sometimes the referee.

“Both of my nonnas would be in the kitchen making things.

One was from northern Italy, the other from the south. They would both be trying to outwork the other one; I was like the judge. It was fun.” boulevardmagazines.com

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“I like to explain what the dish is and why I chose to prepare it the way I did. I always enjoy the reactions. When people tell me how authentic it is, how they taste the flavours of Italy, that’s where I feel like I’ve accomplished something.”

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As a young man, Andrew travelled to Australia where he worked in restaurant kitchens gaining crucial knowledge and professional experience. When his brother joined him from Italy, the pair opened an Italian street food truck and eventually a restaurant called Toncini Modern Italian. When his brother moved to Japan, Andrew chose Canada as a home base just as the pandemic tightened its grip on the world. With no jobs to be had in Vancouver, he was hired as a cook in a work camp near Williams Lake. A few months in, a road trip to Alberta brought him through the Okanagan and ultimately to what he calls his destiny.

“It just felt like home,” he recalls. “I went back, finished out my contract and then moved to Kelowna.”

He didn’t have the means to open a restaurant at that time, but through friends he found work doing private events and from there his concept evolved organically. Word of mouth has helped spread the news of Andrew’s extraordinary dining experiences.

While he won’t rule out a bricks-and-mortar Toncini Modern Italian restaurant in Kelowna down the road, his current approach keeps him fully satiated for now.

“Private dining really speaks to me. It allows me to bring the authenticity of Italy to people who haven’t travelled there or those who want to re-create it in their homes. My job is to create an unforgettable experience.”

Chef Andrew’s private dinners are sure to become part of the Okanagan culinary landscape as people seek more personalized and engaging dining experiences. His clients are serving up rave reviews, while his passion, personality and artistry have them coming back for seconds.

To learn more about Andrew’s offerings visit: toncinimodernitalian.com.

WHO’S ON

1 in 3 children in the Okanagan

LIST?

will experience abuse or neglect.

This season, give them the gift of hope.

The Child Advocacy Centre is a place of hope, help, and healing for children and families impacted by child abuse and neglect.

CACk e l ow n a.c om

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Aidan Myhre REALTOR®

Meet Aidan!

Where were you born and where did you grow up?

Born and raised in Williams Lake, which to most is known as “Willy’s Puddle.” How would you describe your fashion style? I’d say my style is mostly casual unless I am out working. What do you read online? I tend to scroll through Castanet, Facebook Marketplace

PHOTO BY DARREN HULL

(of course), and Pinkbike. Fave book of all time: The Four Agreements by Don Miguel Ruiz. Fave musician: My taste in music is all over the map, from ‘80s rock ’n’ roll to modern hip hop. If I was to narrow it down, though, it would be a

PHONE 250-866-0088 EMAIL aidan@janehoffman.com

toss-up between The Lumineers, The Rolling Stones and Milky Chance. Bingeworthy series? The Office, Yellowstone and Suits. Favourite app? Probably Instagram! It’s the best way for me to keep up with all my family and friends back home. Fave wine or cocktail? More like fave beer! Granville Island Lions Winter Ale is a real hit! Fave place to visit? I love visiting Whistler. Growing up, I spent a lot of time there racing my mountain bike and hanging out with friends riding the park. What makes you happy?

Getting out on my bike with my buddies on a nice sunny day!

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This is not an offering for sale any such offering can only be made with a disclosure statement. The developers reserve the right to make changes and modifications to the information herein without prior notice. E&OE. Photos and renderings are representational only and may not be accurate.

weekender

That perfect moment Stepping into a fairy tale at Château Okanagan WORDS + PHOTOGRAPHY LIA CROWE

The large latch on the heavy wooden doors of Château Okanagan clicks open, we step in, our jaws drop and our fantasy experience begins.

Crunching along a nondescript road lined by dry, scrubby yellow and sage green bushes running parallel to Okanagan Lake and high up the hillside, my travel companion and I look down again at our map app to make sure we are still en route to our destination.

Soon, seemingly out of nowhere, we arrive at an unmarked entry—a hobbit-esque gatehouse. High black gates slowly open, like magic, to reveal a winding driveway lined by mature and manicured green gardens. Snaking down the driveway, we see a large castlelike structure, fronted by Alice-in-Wonderland-style gardens, with geometric-patterned hedges and trickling fountains. My friend of many years, Genevieve, starts to laugh as we roll into the portecochère, saying, “What fairytale book have we just entered?!”

The large latch on the heavy wooden doors of Château Okanagan clicks open, we step in, our jaws drop...and our fantasy experience begins.

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FEED YOUR IMAGINATION

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Our host, Sara Campbell (guest relations), shows us to our room— the Bordeaux Grande Suite—clearly enjoying our reactions. The suite not only has sparkling lake views from the main bedroom and a lavishly furnished sitting area, but boasts a separate office fit for a king, a large dressing room and a massive bathroom, complete with infinity bathtub, all exquisitely decorated with opulent furnishings, tiles and woodwork, and walls covered by thoughtful, unique pieces of art. We can’t wait to see the rest of the château and discover the next page of our storybook experience.

Located on 44 acres with a kilometre of the lakefront, Château Okanagan was built over five years in the early 2000s as a private home, and officially opened as a private rental property this spring.

Feeling like we’re in a scene from Beauty and the Beast, we explore the château with wonder. Peaceful water sounds play out in the background, emanating from a water feature that extends over two floors.

One wing of the château has two levels of guest rooms, each unique in itself, meticulously designed and decorated with magical touches, like wooden jewellery boxes and finishes dripping with heavy, lavish tassels, but all holding to an old-world European aesthetic—with all the modern comforts.

In the centre of the château sits a grand dining room with vaulted ceilings and exposed wooden beams, overlooked by a Juliet-style balcony from the library above, a lush sitting room and large kitchen and dining room.

The other wing contains a home theatre, stocked wine cellar and huge fitness studio that leads to a full spa, both opening out to the two outdoor infinity pools. The spa is covered in tiny iridescent tiles that cover the hot tub and a steam room that beckons with a heady aroma. There is something familiar about the spa, which makes sense when I’m told it was created by the same designer as the spa at Sparkling Hills Resort.

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As we walk around, my mind puzzles on a sensation that this place is somehow different from other high-end accommodations, but I can’t quite place why. Then it occurs to me: this château was not built as a hotel for others to enjoy, it was conceived by and for the family that was to inhabit it. This was built as a home, not a business. It was a labour of love—and it feels that way.

Soon Genevieve and I are sitting on the large terrace, watching the last of the light dissolve from the sky, the foothills of the Monashee Mountains fading into a silhouette, and sipping glasses of cold 50th Parallel Pinot Gris, while the château’s private chef, Scott Geiring, prepares our dinner.

The next morning, I open my eyes and feel like I’m living a dream—I’m an everyday woman who has just learned she is actually a princess. Feeling right at home, Genevieve and I pad down the long hallway in bare feet and nightgowns to our set breakfast table on the terrace. Chef Scott brings us a smoothie bowl of yogurt infused with electric blue/green spirulina and a mango/watermelon smoothie topped with super grains and fresh strawberries. The dish is a piece of art and it’s clear that nature is the palette he uses to create; it’s playful and colourful.

The château is not a hotel, it is a guest house that can only be booked by one party at a time with a maximum of 16 guests per party.

“This is ideal for large, multi-generational family gatherings, as there is something for everyone and every age here,” says general manager Brian Dower. “It is also ideal for small weddings, corporate events and for those who value total privacy and an escape from the world. The property is completely private and, although we are working towards offering additional high-end excursions such as heli-skiing and wine tours by boat, it provides many activities on site.”

I completely understand this, as no part of me wants to leave the property. Guest relations manager Kathleen Nierfeld gives us our

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agenda for the day: paddleboard yoga on the lake, a kickboxing class, massages and options for hiking, kayaking, swimming and relaxation, all capped off with a sushi-making class with Scott for our dinner.

“Move at your own pace as you play with pushing up into downward dog,” yoga teacher Samantha Hogue says with encouragement.

I am on my hands and knees on a paddleboard in the middle of Okanagan Lake. I start to straighten my knees, reaching my hips up into the air, as a gentle rocking motion from the lake ripples through my yoga pose. This is a first for me and what originally seemed like two activities pointlessly merged now makes sense as the fluidity of the water informs my movements. I begin to feel at one with this incredible body of water and by the end of the yoga and meditation, now on my back, I simply roll into the lake with absolute pleasure and open my eyes to a world of green around me—submerged, connected and completely zen-ed out.

The rest of the day is an absolute win. Kickboxing with Carol Romanchuk and Cathy Swabey, of C&C Kickbox Co., is pure fire energy to balance out the fluid water vibes of the yoga, and we leave the class sweaty, pumped up and thankful for the exercise to balance out all the amazing food we’ve been enjoying.

An early evening in the spa followed by massages grounds us and we arrive at our sushi-making class totally transformed. Chef Scott leads us through sushi rolling with patience and humour, and although our rolls aren’t quite as pretty as his, we are pleased with our creations and stuff our mouths with colourful rolls filled with tuna belly, cucumber and fun ingredients such as golden beets, lobster and blueberries.

Again, I notice the difference of this resort experience—the feeling is that we are in a home, relaxed and surrounded by pleasant company but with total luxury at every turn.

Beyond the château and gardens, the estate contains a large natural area with weaving trails that we hike with Brian, who describes the land as a sanctuary for flora and fauna, safe from housing

developments. This property will remain a place for people to enjoy the environment, catch glimpses of wildlife and play on the many craggy beaches that edge the property.

For our final dinner Chef Scott wows us with strawberry, beet and baby tomato salad with crumbled blue cheese, red onion and poppy seed croutons, all tossed in a rose vinaigrette. Next, we’re presented with a local-mushroom ravioli topped with mushroom ragout, blueberry, toasted pumpkin seeds and shaved Parmesan drizzled with a goat cheese popcorn sauce and truffle oil, all washed down by a beautiful Chardonnay. He ends the meal with New Yorkstyle cheesecake with berries and aged port chocolate sauce that is somehow light and fluffy.

Our conversation turns to recalling those moments in life when all the conditions line up and everything is perfect, because this is one such moment.

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in studio

Seeds of surrealism Artist James Ritchie battles back to make his mark in the art scene WORDS KATHY MICHAELS

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X PHOTOGRAPHY LIA CROWE

“I suppose I just want to help make art in Kelowna cool again. There is a real sense of magic here and an abundance of talent. Perhaps I can’t single-handedly reinvent the wheel as far as the fine art scene is concerned, but at least I can be a face and, in doing, so give permission for other artists to shine as well.”

A

live with an energy that reflects the playfulness he transfers to otherwise mundane surfaces, James Ritchie embodies all the reasons to keep art close to one’s heart at any age.

“I feel like everyone is born an artist,” says James, who has sold art to Johnny Depp and won numerous live painting competitions.

“But eventually art gets beat out of you.”

That was certainly his experience. In high school, the surrealist painter, who combines vibrant colours and absurd images to create compelling works of art, won a partial scholarship to an art school but was convinced it wasn’t a viable way forward.

“I was told to get a real job, and I was so impressionable at that time, so I got a real job,” James recalls.

He worked in the service industry and, as time marched on, he found himself in a position to buy a bar in Nova Scotia and make a move east from Vancouver. That’s when he realized something wasn’t quite right.

“I felt a pull, and I did a lot of reflective meditating on it,” he says.

Over the course of that meditation, he heard, “You’re an artist,” and that’s when fate may have intervened. “Just by chance,” he walked into a spot in Yaletown that was doing a live painting competition and learned that someone had dropped out of the night’s previously packed roster.

“They did a draw and I got to do the live paint,” he says.

It wasn’t the day he found fame and fortune, but it may have been an even better option for a creative person trying to find his place in the world. He got to the finals, then, in his words, blew it.

In the place of a trophy, however, a seed of self-confidence in his own painting abilities was planted, and it has been growing and blossoming ever since, even in times of hardship and strife. It was a powerful little seed, and ultimately in those early days it blew up the life path he’d plotted out.

James started working at the venue where he first competed, Raw Canvas in Yaletown, as a resident artist, offering lessons to painters of all ages. He also taught at-risk youth and would-be painters on the Downtown Eastside.

“I started meeting people, becoming more confident and competing more,” James says.

“That helped me so much. Eventually, I won four first places.”

His personal brand of visionary surrealism or psychedelic surrealism has turned heads in the time that’s followed.

Confirmation of that came when a surrealist portrait of Johnny Depp prompted a meeting with the Hollywood legend, who purchased his likeness for his own collection and, James recalls, tentatively shared with him his own art.

“Artists are modest and self-conscious,” James says. “If someone on that level is so scared to share their art, how is some little person in a studio supposed to feel? But this showed me that there’s someone out there who likes what I created.”

James no longer competes but the realization that art could not just be a joyful way to express oneself but also build a community has stuck with him.

That community, creativity and even fun is something he wants to bring to Kelowna, where he moved during the thick of the pandemic. It was a time when creatives, like everyone else, had to move

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indoors and withdraw from the communities that were once thriving.

That vacuum of creativity is something James feels still, today, and that he says, is a loss to everyone who lives in the city and those who just pass through on vacation.

“There are so many great artists here in town, and you don’t see them unless you go out and look,” he says.

When art, however, is embraced and celebrated, he adds, it makes a huge difference. And he wants to be part of that, saying, “I suppose I just want to help make art in Kelowna cool again.

There is a real sense of magic here and an abundance of talent. Perhaps I can’t single-handedly reinvent the wheel as far as the fine art scene is concerned, but at least I can be a face and, in doing so, give permission for other artists to shine as well.”

He’s started some projects to help that goal come to life.

“I’m currently working with two other creatives on a project titled Riot of Colour, the concept being live painting competitions, which will give local artists a chance to showcase their skills to the community.”

He believes it’s events of this kind that can bring the greater community the same kind of satisfaction he’s found in pursuing his dreams.

“I want to see the art scene here grow and flourish and I’m confident it can, and will,” he says .

He’s also started up Riot of Colour with his sister, who also lives in Kelowna and does paint nights at local spots with her friend Nixi. They’re called Beer & Brushes.

Find more information on James Ritchie at: surrealtalkart.com.

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Vineyard dreams uncorked A vision of sustainability and the stunning home at Sage Hills Winery WORDS NATALIE BRUCKNER PHOTOGRAPHY COURTESY PETER WINGFIELD

“T

he good building is not one that hurts the landscape, but one which makes the landscape more beautiful than it was before the building was built.” Reflecting on these words by the great American architect Frank Lloyd Wright, it’s as if he was referring to this property in Summerland—the one I had the privilege of exploring on yet another blue-sky fall day here in the Okanagan.

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Nestled gracefully on the mountainside, a breathtaking panorama unfolds, revealing Okanagan Lake stretching majestically below. To the north, Peachland graces the horizon, while to the south, Penticton beckons with its rustic charm. Here, the melodies of the infinity pool harmonize with the sweet notes of birdsong, creating a serene escape from the hustle and bustle of life. This is Sage Hills Winery.

Established in 2006, this property seems to share an ageless connection with the land, seamlessly integrating with its surroundings— an integral part of the natural poetry that has unfolded for centuries.

It’s no surprise that the current owners, Rick Thrussell and his wife Toby, attribute the design of this architectural masterpiece to the influence of the aforementioned Frank Lloyd Wright.

“When we designed the home, I wanted everything to be very modest. Even the façade deliberately avoids the ostentatious. It’s a philosophy of ‘hide the elephant,’ avoiding grandiosity to embrace understatement, a subtlety that, to me, exudes even greater sophistication,” says Rick.

The couple’s journey since acquiring the 10.36-acre parcel has been nothing short of extraordinary. Their vision extended to cultivating vineyards, creating a sustainable, certified-organic winery with state-of-the-art wine-making equipment, an inviting tasting room and, eventually, a spacious outdoor patio.

“Our goal was to nurture grapes perfectly suited to the unique character of our site,” Rick explains, encapsulating the essence of their daring venture.

Turning such a dream into reality required a profound vision and two years of construction. Even the house underwent numerous design iterations to ensure every aspect aligned seamlessly with the envisioned future.

“We crafted a 3D model, subjecting it to rotations to guarantee that its bedrock orientation allowed for optimal light penetration without succumbing to excess solar gain,” Rick shares.

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In its essence, the home exudes timelessness, yet, as Rick points out, practicality takes precedence.

“I love Alucobond, for example, as it’s very low-maintenance— rain actually cleans it. And as for the driveway, I can clean the entire thing with nothing more than a leaf blower,” he adds with a hearty laugh.

Strolling along the driveway—its stamped concrete artfully mimics granite—and past the helicopter pad on the left toward the residence, an enchanting union of architectural brilliance and natural grace unfolds. The unassuming front door serves as a harbinger of the inviting warmth that characterizes the interior.

“Modern contemporary homes often risk feeling cold, so I sought to infuse warmth into every corner,” says Rick, sharing his design ethos.

Stepping inside, an instant feeling of “home” wraps around me.

The acoustics, almost magically muted, weave a soothing ambience that harmonizes with the feng-shui-inspired lines of the space and the soft, muted colours. Despite its generous 4,576 square feet of interior living space, it feels remarkably cosy. Turning to the left I find a snug den—a tranquil sanctuary offering a peaceful retreat with a captivating view that unfolds over the expanse of the lake.

Emerging from the den, a grand kitchen stands before me. It’s a culinary haven with a sprawling preparation area that embodies the essence of clean lines and simple-yet-exquisite design. Every element is meticulously flush and understated, contributing to the creation of a space that exudes harmony. Overhead, flyovers in the ceilings elevate the aesthetic appeal and imbue the acoustics with a comforting warmth. I imagine, as the seasons shift, the floor-to-ceiling glass doors in the kitchen graciously yield to the allure of the pool area and deck.

To the left of the kitchen, steps lead to an elevated dining area adorned with floor-to-ceiling glass walls. Here, a double-sided fire-

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Established in 2006, this property seems to share an ageless connection with the land, seamlessly integrating with its surroundings—an integral part of the natural poetry that has unfolded for centuries.

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place is enveloped in Banff rock from Mount Rundle. Beyond the dining area is the lounge, cantilevered daringly over the rock below, presenting a panoramic theatre of almost 230-degree lake views. I can envision this space not only as the perfect setting for capturing mesmerizing sunsets, but also as a stage for an auditory symphony, thanks to its flawless acoustics, enhanced by the presence of carpets featuring a luxurious combination of rubber underlay and organic wool.

Rick, sharing insights into the interior, remarks, “The wood, weathered by time, comes from old-growth comb-faced material—a remnant from previous projects. It infuses the space with warmth.”

His vision was clear—to craft an architectural masterpiece that transcends personal taste, where modesty becomes the linchpin of its allure.

Accessible from these spaces is the seamless connection to the pool deck—a retreat where an outdoor kitchen and an infinity pool elevate the sensory experience.

As Nate Cassie, partner at Hall Cassie Real Estate Group, aptly remarks, “It doesn’t get any better than that.” He makes a valid point.

Retracing my steps toward the front door, I veer left, discovering a discreet powder room and then the grandeur of the master suite. This private haven features a spacious walk-in closet and an exquisite bathroom with a rounded shower room—a design gem visible from the exterior.

The stairs to the lower level boast floor-to-ceiling glass, offering 15-foothigh views of meticulously manicured gardens. Venturing further, the first nook reveals a practical mudroom and three-car garage. Beyond lies a cedar-scented wine room and then, the beating heart of the home, a mechanical area showcasing the geothermal system.

Across the hallway lies the home theatre room with an adjoining bar area nestled seamlessly into the rock. Three additional bedrooms, named The Vancouver Room, The Okanagan Room and The Arbutus Room, offer distinct yet spectacular views, with each adorned in muted hues reflecting their names. On this level, a shared bathroom and an en suite for The Arbutus Room provide a unique shower experience with views extending over the lake and vineyard below.

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As expected of a home of this caliber, there is a state-of-the-art Crestron smart home system, orchestrating everything from security to a curated musical ambience.

The house may stand as a centrepiece, yet Sage Hills offers much more—a captivating organic winery and accompanying structures. Upon entering Sage Hills Winery, I discover an elegant building housing wine operations and a chic tasting room, adorned with solar panels that make Sage Hills the district’s largest solar energy generator.

Outdoors, an inviting patio emerges, offering wine and charcuterie delights. Across the horizon, a newly erected 80-by-40-foot two-storey outbuilding beckons with versatility, designed for accommodations, storage and expanded winery operations.

The vineyards, a testament to organic farming principles, steer clear of synthetic chemicals.

“It was thanks to my youngest son, Keenan, who became a winemaker in 2018, that we ventured down the natural-wine-making path,” says Rick.

The 10 acres of Pinot Noir, Gewürztraminer and Pinot Gris grapes benefit from drip irrigation for precision. Sage Hills pioneers as one of the first net-zero wineries in the Okanagan Valley, crafting 100 per cent vegan wines.

While this property stands as a paragon of perfection for those with a discerning eye, its allure extends beyond its boutique charm.

It beckons visionaries to seize the opportunity to expand operations and imprint their unique identity upon it.

As Rick and Toby get ready to embark on a new chapter, the legacy they leave behind is a true testament to their vision and commitment. I joke with Rick that he’s done all the hard work, now someone can just come in and reap the benefits.

“You’re not wrong,” he says.

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Sage Hills stands not just as a home but as a living ode to the organic harmony between architecture, nature and the art of winemaking.

Further details on the Sage Hills Winery listing are available through Nate Cassie, Hall Cassie Real Estate Group, Angell Hasman & Associates Realty Okanagan, 250-869-7995

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Architect: DGBK Interior design/cabinetry: Redl Kitchen Studio Structural engineer: Eric Karsh Contractor: Brian Moberg Windows: Competition Glass Plumbing/HVAC: GPH Mechanical Electrical: Canyon Electric Company Inc. Masonry: Shaun’s Masonry Roofing and siding: Premium Roofing Ltd. Countertops: Custom Granite Works Inc. Light fixtures: ROBINSON Lighting & Bath Tile supply: Stone Tile Pacific Concrete: Scott Concrete and Scottsdale Concrete Hardscape: Toby Thrussell Solar: Swiss Solar Tech Geothermal: Geotility Vineyard tanks: Ripley Stainless Ltd.

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Cape, Christian Dior; top, Zimmerman; necklace, Oscar de la Renta, all from Turnabout Luxury Resale. Belt, stylist’s own; Tuxedo pant, Dolce & Gabbana; earrings, Sarah Bijoux ear cuff with chain; hat, Brixton Reno Fedora.

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Jacket, Brunello Cucinelli; skirt, Christian Dior, both from Turnabout Luxury Resale.

Earrings, Sarah Bijoux ear cuff with chain.

Gown, Tadashi Shoji; jacket, Prada, both from Turnabout Luxury Resale.

Hat, Babaton from Aritzia.

Gown, Rolla Summers; boots, Isabel Marant, both from Turnabout Luxury Resale.

Hat, Brixton El Paso Reserve Cowboy Hat.

Blazer, Stella McCartney; belt, Prada, both from Turnabout Luxury Resale. Chaps, stylist’s own; shirt and tie, Dolce & Gabbana; hat, Babaton from Aritzia.

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Photographed on location at Sundance Guest Ranch with the help of the Sundance team of wranglers.

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A visionary path In the stylish corridors of Tutt Street, philanthropy shapes the future of eye health WORDS NATALIE BRUCKNER

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X PHOTOGRAPHY LIA CROWE

The clinic embraces cutting-edge technology to provide patients with the most accurate diagnoses and treatments available.

N

estled in the heart of Kelowna’s picturesque Pandosy Village District, Tutt Street Optometry has been a beacon of exceptional eye care since the late ‘80s. From its humble beginnings, the clinic has blossomed into a cutting-edge hub for optometry services—blending state-of-the-art technology with a warm, welcoming atmosphere. I decided to step inside and see what all the buzz was about in a place where eye care isn’t just a necessity, it’s an art form.

The story of Tutt Street Optometry is a tale of visionaries coming together to redefine eye care in Kelowna. It all started when Dr. John Kemp, a transplant from Ontario, joined forces with the esteemed Dr. Trevor Pickering, an optometrist who had already left an indelible mark on the community in the ‘60s and ‘70s. When Trevor retired, John took the reins and, in the 1980s, embarked on a pioneering journey. He teamed up with optometrist Dr. Grant Goods and ophthalmologist Dr. Frank DeFreitas to create a clinic that would help change the landscape of optometry in British Columbia.

What set Tutt Street Optometry apart in those early days was its holistic approach to eye care. It was the first clinic in BC to integrate all aspects of optometry under one roof. This innovative model made patient care more efficient and comprehensive, setting the stage for the clinic’s future success.

Fast-forward to today, and Tutt Street Optometry boasts a team of nine dedicated optometrists, each with their unique areas of expertise and passions, and it has firmly established itself as an integral part of the community.

As the field of optometry has evolved, so too has Tutt Street Optometry. The clinic embraces cutting-edge technology to provide patients with the most accurate diagnoses and treatments available.

“We do everything from dry eye therapy, myopia control, laser eye surgery co-management and management of digital eye strain, to wide-field analysis of the retina to recognize subtle defects,” explains Dr. Stacey Grimes.

One standout technology is the optical coherence tomography

scanner, a non-invasive imaging marvel that captures cross-sectional images of the retina using light waves. This advanced technology aids in the diagnosis and treatment of conditions such as glaucoma and age-related macular degeneration.

Another invaluable asset is the Optos retinal imaging exam, which employs a scanning laser to capture a wide-field view of the retina in a single shot. This exam offers immediate results, acting as a baseline for monitoring eye health over time. And as Dr. Tricia Rychjohn points out, any new technology that’s adopted is thoroughly researched to ensure it benefits patients and is not just a fad.

While the tech and experience are indeed impressive, I can see that what truly sets Tutt Street Optometry apart is the camaraderie among the optometrists. They collaborate on complex cases, combining decades of experience with the tech-savvy insights of the younger generation.

The Tutt Street team points out that the eyes are not only the windows to the soul but also to one’s overall health. Routine eye exams can uncover a myriad of health issues, often before they become serious. Dr. Katelyn Simair recounts cases where eye exams led to the discovery of diabetes, high blood pressure and even life-threatening conditions like hypertensive crises.

Tricia shares a similar experience, where a seemingly routine exam unveiled atypical peripheral retinal hemorrhages, ultimately leading to the diagnosis of myeloid leukemia. Such stories are not one-offs either, the doctors say.

It becomes clear that the clinic’s commitment to comprehensive eye care extends beyond vision correction. Understanding the important role they play in their community, the team places a strong emphasis on collaboration.

“We maintain close relationships with ophthalmologists and family physicians in the community, ensuring that patients receive prompt and effective care,” says Dr. Samantha Laudinsky.

In fact, their ability to prescribe medications, a practice initiated back in 2009, has been a game-changer—reducing wait times at walk-in clinics and providing immediate relief to patients.

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The clinic’s ethos of philanthropy extends to the local community, where they collect donations for the food bank, sponsor sports teams and partner with aid agencies to provide affordable eye care to the less fortunate.

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Yet, the Tutt Street doctors’ commitment to making a positive impact doesn’t stop at patient care, and their dedication to giving back is equally impressive. All the doctors and two staff members have been involved in more than 20 eye-care projects across the globe, from Bolivia to India, bringing vision to those in need. The clinic also plays an important role in the Children’s Low Vision Project of BC, ensuring that visually impaired children across the province receive the tools they need to succeed in school and life.

The clinic’s ethos of philanthropy extends to the local community, where they collect donations for the food bank, sponsor sports teams and partner with aid agencies to provide affordable eye care to the less fortunate. They believe in the power of community, and they encourage their patients to join them in their mission to make a positive impact.

In the realm of eyewear, Tutt Street Optometry aims to transform vision correction into a fashionable statement.

“With over 2,000 frames to choose from, selecting the perfect pair of glasses is not just a necessity but an enjoyable experience. Glasses have evolved from functional accessories to fashion statements, and we cater to this transformation with an extensive selection of styles for every budget,” says Dr. Kimberly Bernot.

Eye care has come a long way, and when it comes to the future, the Tutt Street team remains committed to staying at the forefront of the industry. But perhaps the most exciting aspect of the clinic’s future is the next generation of optometrists, two of whom—Dr. Katelyn Simair and Dr. Kylie Morhun— were themselves once patients of Tutt Street Optometry.

Ultimately, Tutt Street Optometry aims to be more than just an eye care clinic; its goal is to be a community hub, a centre of innovation and a force for positive change.

“It’s part of the DNA of the practice: to give back and move forward,” says Dr. Dave Grimes. With a rich history, a commitment to cutting-edge technology, a dedication to patient care and a passion for giving back, Tutt Street Optometry helps others see the world more clearly, one eye at a time.

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Jay Frederick.

It’s hot and cool to entertain with mocktails Four mixologists shake up the booming non-alcoholic trend WORDS LAURA GOLDSTEIN

Mocktails, those arty cocktails concocted without alcohol, are making a skyrocketing impact on the drinks market in Canada with an impressive 123 per cent increase in 2023, according to the payment platform Square.

British-owned Seedlip and Canadian companies Sobrii and Village Brewery (CR*FT) are a few examples of entrepreneurial businesses that produce non-alcoholic spirits or beer in hand-crafted small batches, and many of these products are available at your local grocery store. Using pure botanical ingredients like juniper berries, coriander, allspice and star anise to replicate the flavour of either traditional tipples like gin and tequila or herbal and citrus spirits, these products make intensely flavourful mocktails with zero calories and no hangovers.

It was no coincidence that the first mocktail, the Shirley Temple, was invented during American prohibition in the 1930s. The child-friendly, vivid pink-red mocktail is a cloyingly sweet drink named after the feisty child actress who was the biggest movie star of that time. It consisted of ginger ale and a dash of grenadine (pomegranate juice) topped with a maraschino cherry.

Once considered a “girly drink,” today’s mocktails are a no-pressure, healthy alternative to alcohol for everyone who prefers to extend “Dry January” or “Sober October” over the entire year.

“The non-alcoholic beverage and mocktail category is explosive, and it’s honestly so wonderful to see this happening,” says Victoria’s Michael Walsh, a recovery coach and one of Canada’s leading substance-use experts. “I have many clients who are taking a break or quitting alcohol altogether and still have social or work events to attend, and they have a lot of anxiety around it. But

X PHOTOGRAPHY LIA CROWE

many people can still have a great time without alcohol and be in a safe zone,” he says.

Here are a few mixologists stirring up the industry with delicious mocktails.

JAY FREDERICK (DR. COCKTAILS) Pretty Not Bad and Jacks, Kelowna

You might not think mocktails would be popular at a sports bar. However, contrary to popular belief, “people are requesting mocktails on football Sundays at Pretty Not Bad,” says mixologist Jay Frederick, who developed the non-alcoholic menu at both Pretty Not Bad and Jacks venues.

“Guests are requesting mocktails at each location, so we’ve been finding ways to make them just as exciting and unique as our cocktails. There are so many amazing non-alcoholic spirit options on the market right now that the integrity of the drink doesn’t have to change,” he explains. “The visual aesthetic of a mocktail is something we also want to capture, so we get creative with colours and use a variety of garnishes to elevate them. We don’t use any bitters in our mocktails because many are distilled in alcohol. Instead, we’ve been experimenting with using homemade tinctures [concentrated herbal extracts], which we have found to be a fantastic substitute.”

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Drinking In The Sleigh (cold)

Makes one drink Ingredients: 1.5 oz Lumette LumRum non-alcoholic rum alternative 0.5 oz Abstinence Blood Orange Apéritif 1.5 oz rosemary-infused pineapple juice 0.5 oz Simps Rosemary Syrup 0.5 oz cranberry lime juice Method: Shaken.

Garnish: Flamed cinnamon stick,* rosemary sprig, dehydrated orange, frozen cranberries.

Served: In a Tall Collins glass.

Santa’s Marshmallow Elation (hot)

Makes one drink Ingredients: 3 oz chai tea cider 2 oz Abstinence Epilogue non-alcoholic whiskey alternative 1 oz gingerbread-infused almond milk 1 oz Simps Toasted Marshmallow Syrup Method: Build in mug.

Garnish: Toasted marshmallows,* nutmeg, caramel sauce, gingerbread rim.

Served: Large coffee mug. * Jay suggests using a baker’s torch.

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TREVOR KALLIES A ghostly fog of dry ice billows around a face while a mysterious phosphorescent green concoction is swirled inside a glass beaker.

This is no mad scientist’s lair. It’s The Science of Cocktails, Science World’s annual fundraiser that attracts over 1,500 people inside the geodesic dome in Vancouver. It’s organized by award-winning mixologist Trevor Kallies, showcasing Vancouver’s marquee bartenders.

“The non-alcoholic category is super exciting now,” explains Trevor. “We apply a scientific approach to making cocktails at 35 drink stations. For example, using dry ice we create an aromatic fog around the drinks. At another station, using liquid nitrogen, we do flash-freezing of herbs, so instead of muddling mint leaves like you get in a mojito, we get a powder that adds a much more intense flavour. And all the chlorophyll gives a bright vivid green colour.”

Recipes: Stay-Cation (cold) and Hot “Gin” Punch (hot).

Stay-Cation (cold) Makes one drink

Ingredients: ½ oz passionfruit puree 2 oz peach juice (Ceres) ½ oz lime juice ½ oz simple syrup soda 1 mint sprig Method: Build in a glass and top with soda. Gently stir.

Trevor Kallies.

Hot “Gin” Punch (hot) Makes five drinks

Ingredients: 500 ml Seedlip Spice 94 non-alcoholic spirit 750 ml Edenvale Premium Reserve non-alcoholic Pinot Noir Mulling spices: 4 clove (whole), 4 star anise (whole), 2 cinnamon sticks (broken into four-inch pieces) 1 g fresh grated nutmeg 3 chamomile tea bags Lemon (peel from ½ a lemon plus garnish) Orange (peel from ½ an orange) Method: Add all ingredients to a pot. Warm on medium heat until it reaches desired serving temperature (do not boil—liquid should be drinkable temperature when poured into mug or cup).

Garnish: lemon wheels (other half of lemon sliced into wheels) and orange wheels (other half of orange sliced into wheels).

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“Mocktails are all about the senses because we taste with our eyes,” affirms Melbourne-born Grant Sceney from behind the Fairmont’s upstairs Botanist Bar. The award-winning mixologist, with the nose of a perfumer, has travelled to 28 countries, working in the bar industry for 17 years. He was instrumental in developing the hotel’s cocktail lab and the cocktail program in the Lobby Lounge.

“When designing a mocktail, I like to look at the end product first. So, I think about my clientele. If it’s the holiday or winter season I know they might be cold coming in from outside, so I’ll create something hot that they can wrap their hands around. Secondly, the holiday season inspires nostalgia and I like my mocktails to reflect those flavours and colours that we associate with that time of year. I’m really inspired by the natural bounty of herbs, fruits and spices, especially from our Pacific Northwest, and we work directly with the farmers who plant the seeds and then forage for us.”

Recipes: Cranberry Christmas (cold) and Blueberry Toddy (hot).

Cranberry Christmas (cold) Makes one drink

Ingredients: 30 ml cranberry chai cordial 30 ml lemon juice

30 ml soda water 30 ml ginger beer

Method: Build all ingredients into tall glass, give gentle stir to combine.

Gently add ice, top off with extra soda and ginger beer if necessary.

Garnish: Mint sprig, 2 frozen cranberries with dusting of no-melt icing sugar Served: Tall Collins glass.

Blueberry Toddy (hot) Makes one drink

Ingredients: 30 ml blueberry and thyme oleo* 10 ml honey

30 ml lemon juice/peel 60 ml hot water

Method: *Make the blueberry and thyme oleo ahead of time: In a pot, muddle the blueberries and lemon peel with thyme and water. On low heat, gently muddle to break up blueberries and lemon oils, add sugar to taste, and remove once sugar is dissolved. Once combined, move to foodsafe sealable container and let rest for 12 hours at room temperature. It’s important to let the oils of the lemon peel and blueberries absorb into the sugar and not be heated into it. It’s a slow flavour extraction method.

Then strain and rebottle. Label and date. Keep refrigerated. To serve, build all ingredients into a pre-heated teacup, and give a gentle stir with a spoon to combine.

Garnish: None.

Served: Vintage teacup and saucer.

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KRISTINE OSACHUK Beverage director, Boom + Batten, Victoria

Once a male-dominated industry, the mixology scene is seeing more and more women shaking things up with an eye for detail and emphasis on creativity.

“I’ve really seen a change in what men and women are ordering,” says Kristine Osachuk, an award-winning wine director. “Before, men might order a non-alcoholic beer and women a fancy soda. But now there is so much more variety in all the non-alcoholic spirits and it’s possible to create great mocktails with them, so it’s really become a 50-50 split. I do think that customers need to be aware that the pricing for mocktails is about the same as for alcoholic cocktails because the labour and ingredients are expensive.

It takes specialized craftsmanship to create non-alcoholic spirits. I have so many new ideas for fall and winter mocktails, like a coffee nightcap, adding a fabulous non-alcoholic velvety stout by CR*FT and taking an Irish or Scottish coffee to a whole new level.

And don’t forget the whipped cream!”

Recipes: Sobriety in the Highlands (hot) and A Gin-ius Disguise (cold)

Sobriety in the Highlands (hot) Makes one drink

Ingredients 1.25 oz Lyre’s Highland Malt non-alcoholic whisky 3 oz cold brew concentrate 0.75 oz CR*FT non-alcoholic velvety stout 0.25 oz maple syrup Whipped cream Cinnamon Method: Heat a specialty coffee glass by filling with hot water, heat up the cold brew concentrate in a saucepan or with a steam wand on an espresso machine, and empty the specialty coffee glass. Add the Highland Malt, CR*FT stout and maple syrup to the glass. Add the heated cold brew concentrate.

Garnish: Top with whipped cream and a sprinkle of cinnamon.

Served: Coffee glass.

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Kristine Osachuk.

A Gin-ius Disguise (cold) Makes one drink

Ingredients 5-6 basil leaves 1 oz Lumette Bright Light non-alcoholic gin 0.5 oz lime juice 0.5 oz elderflower cordial Zero Lush non-alcoholic sparkling wine Method: Add basil leaves, Lumette, lime juice and elderflower cordial to a shaker tin, muddle the basil, add the ice and shake. Pour into a glass, add more ice and top with Zero Lush sparkling wine.

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HOT

PODCAST

Warm up your wintertime feast with a hint of heat WORDS ELLIE SHORTT PHOTOGRAPHY DON DENTON

Some like it hot. I like it simple—especially when it comes to festive meals amid the many merry demands of the holiday season. The great news is that just by adding a bit of kick, otherwise basic dishes can be transformed into interesting sides or memorable mains that will have friends and family asking, “What did you put in those mashed yams?”

Luckily for everyone’s Yuletide effort output, the answer truly is “oh, just a dash of…” There doesn’t have to be a laborious list of obscure ingredients and unattainable techniques that often accompany the casual deception of “It’s really so easy, you just…”

And my secret simple ingredient in the colder months? A hint of heat.

Hot peppers in their various forms, whether powder, flakes, pastes or oils, are, of course, internationally celebrated for their culinary applications, but are also widely (and historically) integrated into diets for their potential wellness benefits. Preliminary animal research suggests that capsaicin, the compound that gives chili peppers their spicy punch, may help counteract hypertension.

A 2022 umbrella review in Molecular Nutrition & Food Research found a possible link between regularly eating spicy food and reduced risk of death from heart disease and stroke. Some cultures and traditions insist spicy foods increase libido, and there’s a longstanding tale that eating spicy food at the end of pregnancy may assist in bringing on labour. It’s important to note that all these thoughts and considerations, whether studied in labs or passed down through generational wisdom, refer to “moderate” spice levels. Going overboard with the “Scovilles” can cause serious side effects, not to mention some uncomfortable digestive upset.

So, what exactly do I mean by “Scovilles?” The Scoville scale measures the hotness of peppers in units known as Scoville heat units (SHU), named after Wilbur L. Scoville, who developed the Scoville organoleptic test in 1912, while attempting to find a suitable pepper to use in a heat-producing ointment.

The scale is used to measure the amount of capsaicin, the chemical compound found in peppers that gives them their piquant heat and what makes your tongue burn, body sweat and

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However you season things this holiday season, I suggest warming up your winter from the inside out with these seriously simple recipes that offer a delightful and delicious kick to your holiday spread, and most importantly, allow for more time to focus on heart-warming experiences of spending time with loved ones around the table. ears tingle. To determine the Scoville heat unit, an alcohol extract of capsaicin oil from a dried pepper is mixed with a solution of water and sugar to the point where a panel of human taste-testers can no longer detect the heat. The pepper is then assigned a SHU with regards to the dilution required for the “burn” to become unnoticeable.

With that said, that the human palate varies widely from person to person, which makes the Scoville test rather subjective and arguably inaccurate, and individual preference and tolerance is always a consideration when exploring the type of pepper, and how much of it to add to your dish.

Either way, all the peppers showcased in these dishes feature relatively low SHUs. The cayenne that accompanies the Brussels sprouts has an SHU of 30,000 to 50,000. The chipotle found in the mashed yams has an SHU of 5,000 to 10,000. The ancho sprinkled into the chocolate bark has an SHU of 1,000 to 2,000.

Harissa paste is often made with a combination of peppers, including Baklouti, which have a relatively circumspect score of 4,000 to 5,000 SHUs. It’s worth noting as well that the amount of heat used in each of these recipes is on the mild side of things for those wanting to start on the more cautious spectrum of spice. If, of course, you have a higher heat intensity tolerance, simply up the powder or paste indicated to the point of your spiciness satisfaction.

However you season things, I suggest warming up your winter from the inside out with these seriously simple recipes that offer a delightful and delicious kick to your holiday spread, and most importantly, allow for more time to focus on heart-warming experiences of spending time with loved ones around the table.

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Honey Harissa Brisket Prep time: 5 minutes Cooking time: 10 hours Makes about 6 servings Ingredients 4-5 lb beef brisket 1 tsp sea salt Freshly cracked black pepper 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground fenugreek 1 tsp ground turmeric 2 garlic cloves, peeled and minced ¼ cup apple cider vinegar ¼ cup harissa paste ½ cup honey 2 tbsp pomegranate syrup Directions To make the rub, combine the cinnamon, cumin, fenugreek and turmeric, and mix until well-combined. Sprinkle the salt and some pepper over the whole brisket, and then lightly massage the rub all over it. If time permits, leave for 30 minutes to 24 hours in the fridge.

When ready to begin roasting, preheat your oven to 320 F, and transfer the brisket to a large Dutch oven, or baking dish with a fitted lid.

In a small bowl, mix the garlic, apple cider vinegar, harissa paste, honey and pomegranate syrup. Evenly spread the sauce over the top of the brisket (it’s okay if some runs down the side) and add two cups of water around the edges.

Cover with the lid and bake at 320 F for four hours, and then uncovered for 30 minutes. Baste every hour or so with pan juices, checking every now and then to ensure the liquid doesn’t reduce down beyond a barbecue sauce consistency (add water if it does). I also like to flip it at around the two-hour mark to ensure the most even cook.

Remove the Dutch oven/baking dish from the oven, carefully transfer the brisket to a large pan, and pour the remaining sauce into a small saucepan. Simmer over medium heat until it thickens into a barbecue sauce consistency (if it hasn’t already in the oven).

Turn the oven up to 390 F, return the brisket into the roasting pan, and brush with the reduced sauce, saving some for serving as well. Let the brisket cook for 10 to 15 minutes longer, until the outer surface caramelizes and crusts a bit.

To serve, slice the brisket thinly across the grain, transfer to a serving dish and drizzle with remaining sauce.

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Maple Cayenne Brussels Sprouts Prep time: 5 minutes Cooking time: 20 minutes Makes about 6 servings Ingredients About 0.8 kg / 1.7 lb Brussels sprouts, washed, trimmed and sliced in half ¼ cup extra virgin olive oil ¼ cup pure maple syrup ½ tsp cayenne powder (or more depending on how spicy you like it) 1 tsp sea salt (or to taste) Optional garnish of red chili flakes Directions Preheat your oven to 425 F and line a baking sheet with parchment paper. In a large bowl, toss the Brussels sprouts with the olive oil, maple syrup, cayenne and salt. Spread evenly on your baking sheet and roast for about 20 minutes until cooked to your liking (I personally like them soft, but with crispy edges). Transfer to a serving dish and garnish with red chili flakes.

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Chipotle Whipped Yams Prep time: 5 minutes Cooking time: 20 minutes Makes about 6 servings Ingredients 3-4 large yams (2-3 lbs), peeled and cut into chunks ¼ cup unsalted butter 1 tsp chipotle powder (or more depending on how spicy you like it) 1 ½ tsp sea salt (or to taste) 1 cup soft and creamy cheese (cream cheese, fromage frais, crème fraiche, etc.)

Optional garnish of chopped cilantro Directions In a large pot, boil the yams for 20 to 25 minutes until fork tender. Drain and transfer the cooked yams to a stand-up mixer or a large bowl, if you are using a handheld mixer.

In a small saucepan, melt the butter along with the chipotle powder, and add to the cooked yam. Using the whisk attachment in the stand-up mixer, or with a handheld mixer, whisk the yam on high along with the chipotle melted butter. Add in the salt and cream cheese (or whatever soft creamy cheese you’re using) and continue to whip until light and fluffy.

Transfer to a serving dish and garnish with cilantro.

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Ancho Chocolate Bark with Mango and Pepitas Prep time: 5 minutes Setting time: 1-2 hours Makes about 6 servings Ingredients 450 g dark chocolate chips or chunks 1 tsp ground cinnamon 1 tsp ancho powder (or more depending on how spicy you like it) ¼ tsp sea salt ¼ cup to 1⁄3 cup pepitas (unsalted) About 75 g dried unsulphured and unsweetened mango, cut into thin strips or small chunks Directions Line a medium-large baking sheet with parchment paper. Melt the chocolate in a double boiler, stirring frequently until completely smooth. Stir in the cinnamon and ancho powder until completely incorporated.

Spread the melted chocolate out on the parchment paper-lined baking sheet using a spatula. Evenly disperse the pepitas and mango slices, and sprinkle with the salt.

Allow to harden for one to two hours (cooling in the fridge is the best option).

Break into pieces and store in a sealed container in the fridge or freezer.

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

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he air is thick with humidity and the shrill cry of cicadas the day we arrive at Dulini Moya, a private lodge in South Africa’s Sabi Sands Nature Reserve.

Sweat-soaked clothes stick to clammy skin as my daughter and I climb into a Land Rover, excited at the prospect of our first game drive. We haven’t even started the engine before the jungle offers its first clue in our search for wildlife: a clucking sound coming from the trees above us.

“That’s a monkey,” says our guide, Riaan Botha, pointing upward at the wizened face of a vervet monkey who is gazing at the dry riverbank. “Chances are there’s a leopard nearby and he’s alerting the troop.”

The monkeys’ warning sounds follow us as we exit the lodge gate, and within seconds we see her: a young female leopard walking slowly towards us and into the bush. We follow her in the vehicle, so close we can see the texture of her tongue as she laps water from a small waterhole. Completely undisturbed by our presence, she stops for a rest before venturing on.

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At Sabi Sands we’ve been whisked away on a timeless journey, watching in stunned silence at the grace and beauty with which life unfolds in the wild.

Sabi Sands is a 60,000-hectare private game reserve created in 1945, when 14 neighbouring landowners moved their cattle elsewhere, eliminated hunting and reintroduced wildlife to the area.

Over the years, as new owners took the helm, they built luxury boutique lodges where guests could experience private, exclusive wildlife safaris.

The reserve shares an unfenced border with the famous Kruger National Park, and while wildlife moves freely between the two parks, the same isn’t true for human visitors. Millions of guests visit Kruger each year, and the roads are often congested. By contrast, the boutique lodges in Sabi Sands accommodate just six to eight guests at a time, which means the gravel roads are ours and ours alone as we search for wildlife. Our guides also have the freedom to

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venture off-road to deliver close-up animal encounters—the kind you’d never get on a self-driven safari.

A storm is brewing, and distant thunder rolls across the sky as we drive on. We pass a herd of female elephants with their young, stopping to watch them feed. Again, we are so close to these massive creatures that we could easily reach out and touch them. But this is the African wilderness, and we’re under strict instructions to stay seated and still in the vehicle. The elephants, completely aware of our presence, are unperturbed.

“It’s the buffalo I’m more worried about,” Riaan admits as we drive on, passing a couple buffalo who stop feeding and peer at us sternly beneath their stately horns. “Most animals want to avoid a confrontation—but male buffalo can be unpredictable, grumpy and aggressive. Once they commit to a charge, nothing will stop them short of a bullet, and it would have to be right between the eyes.”

Riaan carries a rifle just in case, but in 10 years of guiding, he’s never once had to use it. As dusk descends, we stop for drinks on the banks of a dam, sipping liqueur on ice as we watch the backs of several large hippos emerge from the muddy water. When a hyena approaches the water’s edge for a drink, they object loudly, voicing their displeasure with loud, guttural grunts and parting their jaws to reveal cavernous pink mouths.

“They pose no danger unless we block their path,” Riaan says.

“But avoid the water’s edge, because a very large crocodile lives here.”

We drive back to the lodge for dinner as lightning illuminates the sky, pausing only to admire the towering legs of a female giraffe. As she gazes from under long lashes in a single direction, Riaan murmurs that she may have seen a predator nearby. The next day we learn he was spot on: her newborn giraffe calf had been dragged into the bush by a pack of hyenas.

Darwin’s “survival of the fittest” theory is laid bare on an African safari, where only the fittest and fastest survive. Over the next

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three days we see a buffalo with a bleeding, lacerated tail and a lion with an open wound—telltale signs of violent encounters with other predators. We touch the skull of a buffalo taken by lions a few months earlier, its remnants licked clean by hyenas and vultures.

And we see the limp body of a young impala killed by a leopard, its body dragged high into the branches of a tree where the leopard will return to finish its meal. There is logic, necessity and a brutal beauty to the cycle of life here, and the ability to glimpse it in process is spellbinding.

We settle easily into the magical rhythm of a safari, starting with 5 am wakeups to tea at the lodge, the vervet monkeys scampering in the treetops above us, waiting for a chance to snatch muffins from the breakfast basket. The game drives leave at 6 am, just as the jungle begins to stir. It’s a time when the air is filled with bird song and the flash of their iridescent colour, and the heat has not yet lulled the animals into a state of lethargy. The day’s second game drive begins in the late afternoon, as the animals begin to stir, roused from the heat of the day and ready to pursue their next meal.

Riaan and our tracker keep a careful eye on the ground, noting the direction and size of animal tracks, the clues in the daily detective journey of finding the animals. The tracks tell us a herd of buffalo passed through the night before, and that the lions were circling them. We start looking for the pride, but long before we find them, there are so many reasons to stop, listen and watch.

We spot two giraffes munching on the thorny branches of acacia trees, and learn how the acacia trees raise their tannin levels if they’re being over-eaten, to encourage the giraffes to move on.

We watch the red-billed oxpecker birds that hop along the giraffes’ backs, necks and underbellies, eating ticks and dead skin. And we see the African dung beetle push a perfect circle of elephant dung along the path as it prepares to lay its eggs inside.

When we find the lion pride, most of the big cats are fast asleep,

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their bellies bloated from an overnight feast. We gaze, mesmerized, at the strength in the cats’ massive paws. A young male walks past us, so close we can hear its panting breath and see the blood stain on its chin. Another lion chews on the last remnants of the kill, licking the meat off the bone as a hyena hovers nearby, waiting for its turn at the carcass.

One afternoon we follow rhinoceros tracks until we run straight into a shy male rhino. He watches us carefully from the bushes, giving us only the briefest glimpse of his hornless face. The rhinos are darted from helicopters every 18 months, and their horns are removed in a methodical strategy to save them from the greed of poachers. “The horn removal also helps when two rhinos get into a fight,” Riaan explains. “Without horns they don’t inflict as much damage to each other.”

Back at the lodge, we spend leisurely afternoons in our private plunge pool, watching elephants and kudu as they move along the dry riverbank before us. We dine on sumptuous food, converse with other guests over drinks in the sprawling leather couches and scroll through our cameras to feast on the day’s photographic highlights.

At candlelit dinners we enjoy sophisticated, wine-paired meals, listening as visiting winemakers from the Cape discuss their viticulture. And at bedtime we are escorted to our chalets by staff—just in case we encounter an animal on the path—slipping into four-poster beds decked in fine linens.

Game drives in the African bush demand patience, and offer no guarantees of wildlife sightings. Some drives are long and yield few sightings, while others are a frenzy of activity, animals appearing around every corner. On our last day, we head off road, our cruiser lumbering through the bush over boulders and fallen trees, until we reach a tree where a leopard cub rests high up in a branch. We watch as he looks around in search of his mother, who has likely disappeared for as long as a day or two as she hunts.

THE

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“When she’s made her kill, she’ll drag it into a tree and then come back for the cub,” Riaan explains. “Until then, that cub will wait in those branches, where it’s safe from the lions.”

We pull over on the banks of a dam for tea, admiring the work of weaver birds as they reinforce the nests they suspend from tree branches. A pod of hippos is grunting, just their backs visible above the water, and around us the jungle is thrumming with activity, as animals feed, build, hunt, rest and care for their young.

Riaan gestures to the other side of the dam where a group of impalas is prancing, graceful, light and delicate as ballerinas.

“Can you think of a better place to be?” he asks.

Truth is, we can’t. At Sabi Sands we’ve been whisked away on a timeless journey, watching in stunned silence at the grace and beauty with which life unfolds in the wild. Elephant bulls in their sexual prime competing for the attention of the females in a herd. Lions, fighting for territory and dominance, often until the death.

Kudu and impala feeding in grassy meadows, always alert to the possibility of danger.

It’s a breathtaking, life-changing experience to see this up close, and we leave feeling grateful that whatever the state of our chaotic world, this rugged landscape and the animals and birds that live here remain protected.

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secrets and lives — AND THE 7 SINS

with MICHAEL NAITO

WORDS ANGELA COWAN

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X PHOTOGRAPHY LIA CROWE

A

fter spending more than a decade building his career in Kelowna’s accounting sector, Michael Naito took the next step when he joined the team at Wellington-Altus last year as associate vice-president of advanced wealth planning.

Michael, who has his CPA, CA and TEP designations, was already well-versed in the intricacies of Canadian income tax, estate planning and succession challenges after spending 10 years working with owner-managed businesses in the public accounting realm, and the move to Wellington-Altus allowed him to broaden his horizons into more large-scale wealth planning.

“This change has been such a great opportunity,” he says. “What I do now is help our advisor teams work with their clients. I’m always in the background as an extended member of those teams, and sometimes it’s as simple as a one-off tax question, or it can go all the way up to building these comprehensive wealth plans.”

Michael grew up in Kelowna, and was first introduced to his career path when he was much younger.

“The initial seed of that idea came from my dad. He’s a CPA, CA and has his own practice in Kelowna. Growing up and seeing him build his business and develop relationships with his clients seemed interesting to me,” says Michael.

He graduated from Okanagan College with a bachelor’s degree in business administration, specializing in accounting, and quickly became a valued member of the accounting and tax community.

Now in his position at Wellington-Altus, one of the most rewarding aspects is using his experience to help demystify what are often complicated and complex challenges.

The current Canadian Income Tax Act is roughly the size of two telephone books, he says with a laugh, so, “It’s not knowing the answer, it’s being able to find the answer. What they really train you to do when you become a tax professional is to research and problem solve.”

“I’m still quite new to the role,” he adds. “The learning curve has been steep for the last 18 months, and I’m just trying to learn every day so that I can turn around and add more value to the advisors I work with, and ultimately their clients.”

The 7 Sins ENVY:

Whose shoes would you like to walk in?

Joe Rogan. Not because I’m a fan of his personally, but because he is able to essentially select any expert in any field and pick their brain for a couple hours. I really love to learn, so being able to have a three-hour discussion on whatever is stoking my curiosity would be incredible.

GLUTTONY:

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

Pasta. I truly believe I could eat pasta three meals a day for the rest of my life.

GREED:

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

Just to be clear, the question requires me to spend the $1 million (and selfishly at that!). Now that my wealth planning hat has been taken off, the answer would be travel with family. My parents have worked extremely hard to put me and my siblings in a position where we had the opportunities to succeed. They really value travel and experiences, so sharing more of those experiences with them would be at the top of the list.

WRATH:

Pet peeves?

Winter. Now that I think about it, a lot of that $1 million I have to spend selfishly would be spent on avoiding negative temperatures.

SLOTH:

Where would you spend a long time doing nothing?

Pedalling on one of my bikes. When you’re riding a bike, you can’t do much else but focus on what you’re doing.

PRIDE:

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

Being from Kelowna. My family has deep roots in Kelowna, and it was an amazing community to be raised in. It truly is a special place and it’s clear the secret is out.

LUST:

What makes your heart beat faster?

Whether it’s the pedal up, the scenic views at the top or chasing friends down the trails, nothing gets my heart rate up like mountain biking.

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narrative

WORDS BARB BARRY

X ILLUSTRATION SIERRA LUNDY

Our understanding of friendship changes as we mature and then grow old. What makes a good friend and oh-so-rarely a “soulmate?” There are no easy answers, except that it takes some fearless decisions, trust, understanding and commitment.

AN EXTRAORDINARY FRIENDSHIP 84

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“There is a side of friendship that develops better and stronger by correspondence than contact…the absence of the flesh in writing perhaps brings souls nearer.”

will never forget the day I first met her in the hallway of my Montreal apartment building. She was surrounded by the detritus of her current life and assuring her distressed companion sitting on the floor that everything would be fine. She was tall, imposing, with the most penetrating blue eyes and a great mane of blonde, disheveled hair.

She made a humorous remark about their predicament. It made me laugh and I suspected that this person was someone I wanted to know. Her name was Cathy.

It was the end of the 1960s and I was a typical Baby Boomer. A “follower of the rules,” I had a university degree and a job as a computer programmer. In contrast, Cathy, slightly younger, was on a pleasure trip from Australia, aiming to see and experience as much of the world and its people as possible. Work was not her priority.

I was trudging along day by day, living in a fog, trying to overcome what I thought was a devastating relationship break-up. I had lost my self-confidence and my focus on the future. Cathy knew none of this, but maybe sensed my need, and immediately began to include me in her world.

And what a captivating world it was! She knew people from all over, some with interesting or sketchy backgrounds, and all ages, sexes and relationship statuses. Their common mantra was enjoying life, planning the next party and seeing the world. As the weeks passed, I was happily caught in their web. No one cared about my past. They were non-judgmental and there was a noticeable lack of rules! I basked in Cathy’s irreverent Australian humour, her self-assurance and lack of care in what others might think.

Eventually, Cathy and her friend decided it was time to head to London and perhaps tour Europe.

“What? No! Wait! Stay here!”

I was catapulted into action; I checked my finances and my lease, and decided to quit my job. My parents were incensed, and my father predicted that I—shy and quiet—would be home in three weeks. But with my new-found friend, Cathy,

— Emily Carr

I would prove him wrong. I had no idea of the adjustments and adversities I would face in the year ahead, as Cathy and I explored the world.

The first stop was London, England in the spring of 1969.

I joined Cathy in her flat, sleeping in one room with three others—a first blow to my comfort level. On my own, while Cathy worked, I travelled to Wales and to Oxford, staying in B&Bs, and slowly started emerging from my shell.

Eventually, with much naiveté and meagre finances, Cathy and I spurred each other on to try hitchhiking through Europe. There were many others on the road that summer. The youth hostels offered little privacy, with dorm rooms and communal showers. Cathy enjoyed the camaraderie, while I usually looked for a quiet corner to unwind and read. It was an early indication of our differences.

Along with the good times came some bad times, like hitching in the pouring rain or finding ourselves in a car with someone with whom we were uncomfortable. How careless we were—fearless and undaunted.

We visited the Scandinavian countries, Germany, walked through the Berlin Wall at Checkpoint Charlie, showered in streams and slept by a lake in Switzerland. As my funds waned, along with the novelty of this adventure, I decided to return to England by train and reassess my plans. Cathy continued travelling with some new friends.

Now more confident, bolder and adventurous, I booked a six-week passage on a ship from London to Sydney, not really knowing what was to come when I arrived. I visited Italy, the Canary Islands, crossed the equator, touched down in Cape Town, South Africa, crossed the Indian Ocean and finally landed in Australia. Luckily, Cathy was there to meet me as I had just 10 British pounds in my pocket. She whisked me off to a flat she had rented.

At that time in Australia there were more jobs than people.

I worked at a stockbroker’s office, while Cathy took a job serving in a bar. We went to parties, bars, the beach, the the-

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atre. For a time, I took a job as a nanny on a sheep station, wanting to see more of the country. Through it all, Cathy and I began to learn much more about each other and discover how different we were. Cathy loved being with people and made new friends easily. I was still coming out of my shell. Our backgrounds were also different. Australia at the time was still very misogynistic, and she was not encouraged at all to pursue university. She grew up with an absent father and went to a Catholic girls’ school.

Hence, I believe she considered me intelligent, with my university degree and IT job. Plus, I had a more natural rapport with men.

A year later, I was feeling homesick and looked forward to returning to Canada. My confidence had grown, and I was thinking about the future. But it was difficult to say goodbye to Cathy.

We didn’t know when we would meet again, but I promised, with tears in my eyes, I would return when I was 80 to walk a pristine Australian beach with her.

Now comfortable travelling alone, I booked passage on a ship once again, stopping in Hong Kong, the 1970 Japan World Exposition, Hawaii and California, eventually landing back in Montreal with a more confident outlook on life. Cathy had helped me get out of my comfort zone, and I had gone “around the world” physically and emotionally.

Twelve years passed before we were reunited. I was living in the suburbs of Ottawa, married, with a six-year-old son and a four-year-old daughter. Cathy was travelling again with stops in Canada and Europe. We had moved on in our lives and yet both still hoped for our friendship to endure. So, our communication continues. Our emails are long and newsy, and we share our

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thoughts and emotions about our life choices and the worlds in which we each live.

She began working in the film industry, while I became a busy working mother, moving with my husband’s career to the other side of Canada. We accepted, without judgment, our differences, each realizing that, to some, our friendship of over 50 years does not make sense. Still, we share an intimacy which is not based on the amount of time we spend together, but on the point our lives collided on that fateful day so many years ago.

Our understanding of friendship changes as we mature and then grow old. What makes a good friend and oh-so-rarely a “soulmate?” There are no easy answers, except that it takes some fearless decisions, trust, understanding and commitment.

I do know that Emily Carr’s profound and wise quotation about friendship has unquestionably proved true for us.

Cathy and I have not reached 80 years yet, but we are getting closer. I am a grandmother, who just celebrated 50 years of marriage. Cathy is a successful film producer, still working. She has never married or had children. But she has many friends and still enjoys and continues to travel. We are still drawn to each other and respect our life choices. She took me around the world and back, and changed my very being, bringing me to become the person I am today. She is one of the most important people in my life, even though we are rarely together. I am forever grateful and amazed that she chose me to be her friend and she is with me in spirit always. I hope we are going to walk together on that pristine beach in the future.

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behind the story

Boulevard had the immense pleasure of photographing its latest fashion feature at Sundance Guest Ranch near Ashcroft, BC. Our team travelled up the Fraser Valley to a beautiful part of the province that boasts views of waving golden grasses, scrubby wild sage and vast stormy skies. Ranch owner and operator Cynthia Nichols hosted our team and shared a little about the history of the ranch.

She said, “The ranch itself dates back to 1864 on paper, but could be even older than that. It started to operate as a guest ranch in 1955, and my family started coming here as guests in 1966. Our parents bought the ranch in the late ‘70s. We used to come as guests and we now have guests who have been coming here since the 1960s. It’s a special place that has a real spirit, which a lot of people connect with. They feel a great sense of [peace and comfort]. At Sundance, it’s all about horseback riding—we generally run 110 to 120 horses. We have a heated pool, AC and Wi-Fi, but the horses are what it’s about.”

Thank you, Cynthia and your incredible team of wranglers, for hosting our team, sharing your story and being a part of our story.

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PHOTO BY LIA CROWE

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