WINDOW ON THE WORLD
Designing with two-tone or tri-tone cabinetry not only adds interest and depth to any size kitchen, it also allows for an individualized expression of style. While the all-wood kitchen look may be frowned upon by many designers, it has made a comeback in multi-tonal designs. This tri-toned kitchen uses black painted wall cabinets, maple-stained island, and natural white oak open shelving and range hood detail. A beautifully unique space that won't go out of style.
Beauty on the inside. And out.
Is Egg Freezing Right for You?
Fertility expert Dr Riki Dayan MD explains egg freezing
PHOTOGRAPHY Jen Steele Photography
Dr. Riki Dayan MD FRCS is a Reproductive Endocrinologist and Infertility specialist at Olive Fertility Victoria.
If you are in your 30’s and not ready to start a family yet you might want to consider freezing your eggs.
We are born with all the eggs we will ever have and start losing eggs the minute we are born. This loss is significant by our late thirties. However, not only does egg quantity decline but egg quality declines as well. Poor egg quality leads to a higher rate of infertility, more frequent miscarriages, and a greater risk for chromosomal disorders in the offspring.
Egg freezing involves the same process as IVF (in vitro fertilization) where you inject medication to stimulate the ovaries to grow multiple eggs. Eggs are then removed from the body with a needle (that goes through the vagina into the ovaries), with the eggs being flash-frozen for later use. In the future when you use those eggs, the chance of a healthy pregnancy is reflected in the age of the eggs when they were frozen (not your age when you use them)!
1. When should you freeze your eggs?
You will never have better quality eggs than you have at this moment. We recommend that people freeze their eggs before the age of 38 if possible. Egg freezing after the age of 38 has a lower success rate and that rate plummets after the age of 42.
2. How successful is egg freezing?
For patients under 35 who freeze between 15-20 eggs, it is safe to say that the chance of having at least 1 child is ~ 70-75%. However, freezing your eggs does not a guarantee that a healthy pregnancy will occur. Plan to start your family sooner than later!
3. Choosing a fertility clinic for egg freezing.
In addition to a knowledgeable and experienced fertility doctor, the embryology lab is key to successful egg freezing and future egg thawing when you decide to fertilize your eggs. The freezing and thawing of eggs are delicate processes that take a high level of skill. It is important that the embryology team has many hours of experience with egg freezing specifically. You want to choose a fertility centre that performs 200 or more cycles per year.
4. How much does it cost?
Fertility consultations and most tests are covered by MSP in British Columbia with a referral from a family physician. At the moment MSP does not cover the egg freezing process but increasingly private health plans will cover part or all the treatment. Check your plan. At Olive, the treatment costs $9,050 including orientation, egg retrieval, egg freezing and 1 year of egg storage.
5. Getting started
To learn more about your fertility and whether egg or embryo freezing are good options for you, talk to a fertility specialist who can help assess your current and future fertility.
VIRTUAL REFERRAL PARTNER
Olive Fertility offers patients the option to book a same-day, no-fee, virtual referral appointment with our referral partner, Rocket Doctor (rocketdoctor.ca/olive-fertility). The referral will be automatically sent to Olive Fertility and a member of our intake team will contact you shortly thereafter to book your fertility appointment.
BOULEVARD GROUP Mario Gedicke 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 Lobano
ADVERTISING Mario Gedicke
Vicki Clark
CONTRIBUTING Natalie Bruckner
WRITERS Angela M. Cowan
Sandra Jones
Janice Louise
Susan Lundy
Jenn y McKinney
Joanne Peters
Kaisha Scofield
Ellie Shortt
CONTRIBUTING Lia Crowe
PHOTOGRAPHERS
ILLUSTRATION Sierra Lundy
CIRCULATION & Marilou Pasion DISTRIBUTION 604.542.7411 We
Tel:
On the Cover
With a theme built around travel in this edition of Boulevard, there are many stories I could tell. But here’s a road-trip tale from years ago, when my daughters were in their teens. It offers a little travel lesson—something about going in the right direction, despite the obstacles, as you navigate life’s freeways.
In my years on the road of sports parenting, my daughters’ soccer team tryouts usually took place in Victoria or Nanaimo—an easy ferry ride from our home on Salt Spring Island. But occasionally, we had to pack up the soccer bags and head into the maze of Vancouver for tryouts at various soccer fields, usually located in the most obscure places. On this weekend we were heading to Burnaby, where Sierra’s soccer tryout was set for 6 pm on Friday, and Danica’s started at 8 pm the following evening. Sierra also had a game in Burnaby on Sunday.
It would be a mom-and-daughters bonding time: we’d explore the city and I’d take them to my favourite sushi spot. But Danica was 15 and when something very important came up at home, I agreed to take Sierra into Vancouver first and then drive back to Tsawwassen Saturday morning to pick up Danica.
Things didn’t start out well. The 1 pm ferry was overloaded, pushing Sierra and me onto the 3 pm ferry and launching a mad drive through rush-hour traffic on the other side. These were the days before GPS and Siri, so, of course, I got lost (16th Street is not the same as 16th Avenue). We made it to the field, but we were 20 minutes late. Later, to get to the hotel, I pulled out my pre-Google-era MapQuest directions; however, the roads didn’t match the directions, and I became particularly confounded by an intersection that said Cariboo Road on all four street signs. Eventually, we merged onto the freeway—but in the wrong direction. I took the first exit, drove for a block or two and by making a few random turns, I landed right back at the field.
Day two. We wove through traffic—stress building as a light snowfall started— to my favourite sushi restaurant, parked, got the goods, placed the bag and my wallet on the hood of the car, while I unlocked the car doors. I grabbed the sushi but left the wallet on the hood, a fact I didn’t discover until I had driven all around Richmond looking for a mall where Sierra could purchase a new sweatshirt. I finally found a mall, but no parking. I found a second mall and parking, but quickly discovered I had no wallet.
PHOTO BY LIA CROWE
the right way on the freeway
As we drove back onto the highway, I tried to figure out how we’d get home without a credit card, debit card, cash or ID. Now waiting to pick up Danica at the Tsawwassen ferry terminal, the snow continued to fall as I cancelled my credit card. I collected Danica and made it back to Burnaby, navigating the slow-moving, snow-wary traffic, which turned out to be much heavier than usual as thousands of people headed downtown for a Rolling Stones concert. My angst grew as I considered the pending drive in the snow from our hotel to Danica’s tryout in North Van.
Once at the hotel, I called our home voicemail—and there it was! Mr. Shen had my wallet. I loved Mr. Shen. Unfortunately, he lived in the bowels of downtown Vancouver, and I didn’t have time before the tryout to drive all the way back there. But never mind, five minutes before Danica and I left for North Van, her tryout was cancelled due to the snow. Five minutes later, Sierra’s Sunday game was cancelled.
Not wanting to get stuck by the snowfall in Vancouver, we decided to pack up and dash back to Tsawwassen for the late ferry home and pick up my wallet en route.
Back on Salt Spring, now shortly after 11 pm, we arrived home to discover the power was out. I found a few random candles, started a fire in the wood stove and the three of us cuddled into bed under four blankets.
“I’m sorry it was such a disastrous weekend,” I murmured as we started to fall asleep.
“I had fun,” whispered Sierra. “And I’ll never forget it.”
The lesson? Despite it all, I discovered saints like Mr. Shen still exist and, ultimately, we created some memories and spent a weekend together. We were going the right way on the freeway.
Susan Lundy Managing Editor
Susan Lundy is a former journalist who now works as an editor, author and freelance writer. Her latest book on humour columns, Home on the Strange, was published in 2021 via Heritage House Publishing.
life.style.etc.
MEL KRIEGERFOX, OWNER AND STYLIST, LEFT COAST FASHION & DESIGN
PHOTOGRAPHY LIA CROWE
WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?
I grew up in Indiana—small town USA. I attended a private university in the city, and eventually moved to a university town. I decided to make the leap to the island in June of 2007; it’s where my heart has always been. I just celebrated six years of citizenship!
WHAT HAS BEEN YOUR CAREER PATH?
I started off teaching English at a private high school for a couple years. Then I decided to give graduate school a try. I wasn’t diggin’ that and took a job for local government in the environmental field. I worked as a recycling and reuse director for seven years before coming to the island. Anytime there’s a lag or I need extra cash, I go back to hospitality. I am a service-oriented person, and my work needs to have purpose!
WHAT IS THE ONE ASPECT OF YOUR WORK THAT REALLY GETS YOU FIRED UP?
I love styling people—helping them feel and look their best! Supporting local artisans, being a part of gift conspiracies and seeing parts of myself get sent all over the world as gifts!
WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?
Contributing to my community and spending time with my family. I also enjoy my “dirty therapy”—making bouquets from my yard is one of my favourite things.
WHAT’S THE BEST LIFE LESSON YOU’VE LEARNED IN THE LAST FIVE YEARS?
Just go for it! Keep going. Keep learning. Keep your head up. Wash your face and get up and just keep going!
WHICH OF YOUR INNATE QUALITIES OR DAILY PRACTICES HAS LED TO YOUR SUCCESS?
Innate leadership skills and taking risks. Also, I am told that I have a magnetic personality.
WHAT IS GOOD STYLE TO YOU?
Any style that makes you feel amazing!
HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?
People describe my style as boho chic or elegant chic. I like to combine a little old with a little new. Classy, yet creative. Create a look that is a bit unique and reflects a bit of my personality.
FASHION & BEAUTY
Uniform: Black leggings, stylish tunic, a great pair of boots and power hoop earrings!
All-time favourite piece: far my favourite accessory. They can truly “make an outfit.”
Favourite pair of shoes: black Fly London boots. Favourite day-bag: Favourite daybag has to have a pocket on the outside for the quick drop of keys and phone; a pocket on each side in the inside, and a really great cross body strap.
Favourite work tool: My favourite work tools are for making, repairing and retooling jewellery. I love to get creative and take something outdated and bring it back to life.
Favourite jewellery piece or designer: Currently my favourite piece is a necklace made by a local artisan. It’s a copperwire-wrapped labradorite. Absolutely stunning and one of a kind!
Fashion obsession: Arm stacks. Also known as arm parties. I love to mix and match metals, stones, textures. Have some fun!
Necessary indulgence for either fashion or beauty: Clean and natural skincare that works. I have an amazing line that I use for pro-aging, and it has changed my skin! I also never leave the house without mascara. We all have “our thing” that makes us—without mascara, my eyes just disappear! I want my eyes to sparkle and shine! Scent: Lavender mixed with an earthy scent like cedarwood or sandalwood.
STYLE INSPIRATIONS & LIFE
Style icon: Grace Jones all the way. Favourite fashion designer or brand: Smoking Lily in Victoria. She’s so creative and inspiring!
Film or TV show that inspires your style or that you just love the style of: Sex and the City, of course! Those ladies rocked it!
Favourite cocktail or wine: Nothing beats a Bombay gin and tonic or a nice red wine. Album on current rotation: I am currently obsessed with Dominic Fike. His story and music. His lyrics. His life experience for such a young soul. His energy live is intoxicating!
Favourite flower: The dahlia. They are fussy and demanding, but their beauty and longevity far outrank the rest.
One thing that consistently lifts your spirits during hard times: Spending time with my sister and besties. There’s nothing like a good glass of wine and some laughter with your girls!
G reen is the theme
By Janice Louise, Modhaus Interior Design
Green reigns supreme this fall—regal, hopeful and cosy. Take a forest bath in Mother Nature’s favourite colour, and shop the newest green-hued items for fall.
Toni Cavelti Jadeite Ring Marsh & Son $2,900
Minimum Martini Olive Mikala Sweater Bayside Goods $99
Petra Hat in Mustard Quintessential $39
Dansko Clog in Green Burnished Nubuck Cardino Shoes $210
Chase Top in Pineland FIG Clothing $100
Reap the vacation benefits without the post-holiday remorse
WORDS KAISHA SCOFIELD
Vacations are the best; lounging poolside, getting a sunburn, going for long walks on cobblestones in flip-flops, sleeping in hammocks, eating your weight in queso, only hydrating with coffee and margaritas, and watching your body slowly slip into sloth mode. What happens on vacation stays on vacation, right? Well, not exactly.
Have you ever lapsed into vacation mode, maybe indulging in some of the activities listed above, only to find that after a while, maybe even during your vacation, you start to feel an unrelenting sense of grogginess, digestive upset, fatigue, stiffness and kind of overall grossness? This is because even though your mind wants full vacation mode, your body might be resistant to the daily diet of lounging, sunburns, beer and poolside nachos.
Of course, vacations are about de-stressing. It’s extra important to fully kick back and cut loose, but maybe there is room for a bit of balance, some planning and a splash of movement, so you can still engage in holiday mode while also looking after your energy levels, digestive health and mobility gains.
This means practicing some self-care and compassion, taking some reality checks and making preparations to assess how you can balance your pre/mid/ post-holiday self and avoid the after-holiday remorse.
Self-care and compassion are about ensuring that you aren’t holding your breath throughout the year and only exhaling during your brief scheduled holiday. We need breaks and mini-indulgences throughout the year.
When we ball up all our stress, holding out for that sliver of vacation peace, it makes the relaxation time so urgent that we risk starting the vacation at a near frenzied state. Taking care of stress throughout the year, in whatever form feels available, allows for a fuller appreciation of the longer-scheduled vacations. In the meantime, mini vacations can be as small as scheduling in a peaceful walk every day or planning a trip to the beach a couple of times per month.
Holiday prep times can be a great opportunity for reality checks. For example, we can fall into some tricky behaviours as we get ready to vacation, like problematic eating patterns. Many people will restrict their eating habits in order to try and achieve a holiday ready look, only to overdo it once they hit the poolside buffet. This behaviour can be problematic, especially when the return home means regret and self-judgment, often leading to continued restricted eating patterns. This is a tough cycle to get into and requires a considerable amount of compassion and self-awareness.
There is, however, an easy way to avoid this cycle that creates a freedom to enjoy holiday indulgences without a sense of disorder. The first step is to check in when things feel out of control and simply acknowledge times when eating certain foods and, with compassion, remind yourself that being out of control doesn’t feel very good.
Sometimes reactions to overindulgence can come from a feeling of over-restriction. An example of this would be only allowing yourself to eat in a carefree way during holiday time, thus limiting your ability to fully enjoy your food to this short window. This sense of urgent indulgence is removed when food freedom is permitted.
This may feel like an invitation to go overboard with food but for most people, simply giving themselves permission to access all foods removes the impulse to overindulge in any of them. It also allows us to be honest about how these foods or potential overindulgence of them makes us feel. As an example, once you allow yourself to eat an entire plate of nachos or drink seven margaritas, regardless of whether or not you’re on vacation, you realize quite quickly that it actually feels pretty gross.
Acknowledging and preparing for these occurrences is the easiest way to ensure you support your mental, physical and digestive health while travelling and beyond. If you know you have an exciting culinary experience planned, be sure to follow your satiety
signals throughout the meal and avoid overeating, but also include foods that aid in digestion, like vegetables. Starting your meal with a small leafy side salad and vinaigrette will aid in the digestion of larger or richer meals.
Commit to eating as many fruits and vegetables as possible throughout your holiday to ensure you are getting adequate fibre and nutrient density. This will help to fill you up and to combat richer or less nutritionally optimal meals. Keep yourself armed with healthy snacks and try not to skip meals to keep your blood sugars balanced. Importantly, be sure to stay hydrated throughout the day. Yes, this means more pee breaks but it also means more energy, less brain fog and better digestion.
Exercising while on holiday may not sound appealing, but it can be an excellent way to keep your mind and body supported, making adventurous activities more accessible while limiting the post-holiday blahs. Something as simple as five sun salutations first thing in the morning or a 15- to 30-minute walk on a hotel treadmill (in supportive shoes) can make all the difference to your physical comfort.
You may even want to add some physical adventuring into your itinerary, like mountain biking, scuba diving, or hiking. Keeping the body active will promote further relaxation, create energy and reduce daily aches and pains.
Vacations are an excellent way to promote relaxation and recharge your energy, all while offering a refreshing pause to the daily grind. But when holiday activities and indulgences become problematic, it can leave you strung out and even have you returning home in worse shape than when you left. By balancing your relaxation and recharging with intentional self-care, dietary compassion and preparation, alongside some supportive movement, your holiday experience will deepen, and you can reap the vacation benefits long after the holiday has ended.
BLACK RABBIT KITCHEN + ATTIC
BOCCA CAFE
WHITE RABBIT COFFEE CO
A culinary retreat
Connecting to nature is the new luxury
WORDS + PHOTOGRAPHY LIA CROWE
Nimmo Bay is one of those places that inspires the saying, “those who know, know.” Either you are not aware of its existence, or you are one of “those who know,” those who have heard of this legendary eco-wilderness resort that has a reputation for unrivalled guest experiences set in the most stunning, remote wilderness location, and dream of visiting one day. I had the pleasure of attending a Savour the Coast Culinary Retreat at Nimmo Bay, and I can attest that some legends do live up to their hype and, in this case, go far beyond.
Located on the lower edge of the southern Great Bear Rainforest, Nimmo Bay is only accessible by air or sea. So our entry comes with a big splash in an amphibious aircraft that took off from the Port Hardy airport. The resort comes into view, with its row of red-roofed cabins overlooking the bay and backed by complete wilderness, and soon, we are warmly greeted by Nimmo Bay staff on the main dock.
We are a mixed group of people who love the outdoors and, even more than that, love to eat. In this day and age, qualities such as sustainable, local, wild and seasonal play a part in the enjoyment of food, and we have come to the best place for this. Nimmo Bay is intimately rooted in a sense of place, and the resort’s culinary offerings incorporate wild-foraged ingredients, such as nodding onions, spruce tips, seaweeds pulled from the surrounding waters, and a bounty of fresh-caught seafood. For the Savour the Coast retreat, Nimmo Bay has brought in chef Benjamin Wood and guide Lorie Penton from Newfoundland’s Fogo Island Inn; and the owners of Bella Wines in Naramata (whose wines we will soon be drinking).
Once relaxing in my cabin, I review the retreat itinerary, which includes a forest forage walk, an ocean snorkelling and seaweed tour, and most importantly, many culinary experiences.
On the first day, our small group is guided by Irvin Speck, a Hereditary Chief and guardian of nearby Hopetown, a village of the Gwawa’enuxw First Nation. Along with Lorie and Nimmo Bay guide Damien Janney, we are led through a rainforest trail where we learn what plants are traditionally foraged—and start tasting them. Lorie cuts down a liquorice fern and hands out samples of its inner core, which really does taste just like liquorice!
Irvin punctures a bulbous spot on a balsam fir tree, and as gooey sap starts to run out, he talks about all the ways this sap is used in Indigenous medicinal practices. I ask if it can help with some bothersome eczema on my hand. He gives me a dollop to spread on and I’m shocked to feel the inflammation immediately go down.
As we emerge at the far end of the trail, we are met by a boat that brings us towards what looks like a floating dock with a large canvas tent on it. As we get closer, sounds of delight and awe ensue from our group as the Nimmo Bay culinary team has prepared a beautiful lunch of warm, brothy, Asian-flavoured noodle soup in the tent.
As our trip progresses, it becomes clear that dining at Nimmo Bay is an adventure. Not only is the food crafted from the freshest, most thoughtfully curated ingredients, but it is also experienced in numerous wild places outside of the resort.
That evening, back at the resort, we are treated to a scavenger hunt of appetizers.
10 DAY CRUISE BUDAPEST/MUNICH
Danube Explorer & Highlights of Budapest (includes 3 nights in Budapest at beginning of cruise)
8 DAY CRUISE AMSTERDAM/BASEL
Christmas Markets on the Rhine
BOOK BY AUGUST 15th FOR SPECIAL RATES
On day two, we head out on the boat again, and Nimmo Bay staff pull up traps full of spot prawns and crabs. We watch a black bear ambling along the shoreline, and visit the Indigenous village of Hopetown, guided again by Irvin.
After a richly fulfilling morning on the boat, we glide toward a little beach, only to find a barbeque lunch and a long table set beautifully in the forest beyond. Again, every morsel of food is delightful, including a panzanella salad with roasted vegetables and fresh basil.
That evening, back at the resort, the morning’s freshly caught prawns are skewered on long sticks for us to roast ourselves over an open fire on the main dock, and immediately devour.
CONNECTED LIVING IN A VIBRANT COMMUNITY
circle of chairs and blankets set up for us. Cups of warm soup and a beautiful lunch are handed out to each of us, tucked like babies into our blankets. This is the ultimate wilderness experience, but with all the luxuries possible, and more than I could have even imagined, at our fingertips.
Back at Nimmo, we replay the day’s events in the outdoor hot tubs situated adjacent to a steep waterfall that cuts right through the resort, providing water, hydro power and, in our case, a refreshing and powerful shower in between soaks in the hot tub.
The conversation turns toward marveling at the experience of the resort itself.
“Every time I come back to our cabin, it seems like it has been
tidied. My swimsuit that I left on the floor has been hung up, a shirt that I left flung on the bed has been folded and put in a drawer, and yet I never see anyone! The staff are like magical fairies!”
Our last night at the resort is bittersweet. Our group, now bonded by deeply soulful and wildly adventurous experiences, will soon have to part ways, but we are also sitting down to what will be the most memorable meal of my lifetime.
Nimmo Bay Chef Rob Boland and guest chef Benjamin Wood have pulled out all the stops for our final tasting menu. It starts with a rockfish ceviche in rhubarb tiger’s milk with chive flowers, a tempura shiso leaf, albacore tuna belly, kaboza aioli, and sesame-breaded salsify flavoured with orange and marjoram, paired with a 2022 sparkling Muscat from Bella Wines. The meal continues with something like 10 or 11 courses, each one more delightful than the last, eliciting oohs and ahhs from the group and finally outright applause when the chefs emerge from the kitchen.
Among the courses are Dungeness crab with sea urchin, squid ink sopressini pasta with a wild morel “cafe au lait,” chickpea tofu with sea lettuce and spruce tips, and for dessert, a fireweed tea crémeux with wild rose meringue, wildflower honey sorbet, toasted tree pollen and oat crumb. A second dessert is nori in caramel with wild-harvested huckleberry pate de fruits, paired with Bella Wines’ sparkling Chinato.
As our amphibious plane begins to putter out of Nimmo Bay and back to our normal world, we reflect and appreciate that life really doesn’t get better than this. Growing up in Victoria, British Columbia has always been a special place in my heart. This retreat was an incredible opportunity to enjoy some of its magnificent wilderness, and to learn about an Indigenous community and some of its plant wisdom, all with the most exceptional guest experience. The trip will remain a highlight of my whole life, and my taste buds agree.
PILLOWS | DUVETS | COVERS SHEETS | SLEEPWEAR
TRANSFORMING DOWNTOWN DUNCAN:
The Renovation of a Beloved Community Space
Downtown Duncan’s beloved Station Street Common at the corner of Station and Craig Streets, is undergoing an exciting transformation this year that will address several downtown community needs. The revised park will feature public washrooms, covered tables, and a stage area, enhancing its appeal as a central gathering place for office workers, visitors and residents alike. The Downtown Duncan Business Improvement Area (DDBIA) is playing a pivotal role in this process by engaging with the City of Duncan’s Planning Department on the design. Additionally, the DDBIA consulted with its downtown business community on the redesign and is keeping its members informed as the project progresses. The DDBIA’s role and its engagement with downtown members highlights a collaborative approach to urban development.
Now, the project has reached an important milestone: naming! In the spirit of Reconciliation, the new name will honor both English and Hul’qumi’num languages. The City of Duncan conducted surveys among residents and businesses to gather name suggestions. These suggestions are being reviewed by a representative committee tasked with narrowing them down to three pairs of names, each with both English and Hul’qumi’num interpretations.
The committee’s work underscores a commitment to inclusivity and cultural recognition. Once the three paired names are selected, they will be presented to the public for a vote. This inclusive process ensures that the community plays an active role in shaping the park’s identity. It may take some time to finalize the names due to the necessary interpretations and adaptations, but the effort reflects a deep respect for local heritage and the values of Reconciliation.
The renovation of Station Street Common represents a positive step forward for Duncan, driven by community input and a shared vision for the future. The combined efforts of the DDBIA, the City of Duncan, and the dedicated committee members highlight a collective commitment to creating a space that everyone can enjoy and take pride in. As the project progresses, the new Station Street Common will stand as a testament to community collaboration and the importance of honoring both past and present in urban development.
EXCELLENT FRAMEWORKS HOME OF THE EJ HUGHES GALLERY
Over 100 EJ Hughes prints, art cards, and limited editions available online. Professional custom framing services for over 40 years Locally and indigenously owned. 115 Kenneth Street, Duncan 250-746-7112 contact: www.ejhughes.ca www.excellentframeworks.ca
LITTLE BIRD GIFT SHOP
Celebrating every day with local art & artist’s creations, including cards, jewelry, t-shirts, candles, weaving & much more!
163 + 165 Station Street, Downtown Duncan
Open Mon - Sat 10 - 5 250-748-6861
BELONGINGS
Carefully selected one of a kind vintage pieces and quality used furnishings throughout the shop. If you’re searching for a statement piece for your home, you’ll likely find it here.
Open Mon - Sat 10am-5pm & Sun 12pm-4pm 250-746-3631
55 Lois Lane, Duncan
House: 5,000 square feet
Bedrooms: 5 bedrooms
Bathrooms: 4 ½ baths
Coming home
The Foothills: where rural meets urban
WORDS SANDRA JONES PHOTOGRAPHY LIA CROWE
Features: Theatre room, wine room, triple garage, heated driveway
QUICK FACTS:
For people moving to Vancouver Island, finding a home that offers an ocean view and access to both nature and urban amenities is often a paramount consideration. But one expat couple and a young daughter moving to the island from Phoenix, Arizona found all this and more on a lot in The Foothills in Lantzville.
Tucked along the ocean front on the east side of Vancouver Island and nestled against the northern edge of Nanaimo, Lantzville is a small community of just under 4,000 people.
Its rural vibe, with trails, parks and beaches, belies its close proximity to city conveniences. Making the most of this pristine location is The Foothills development, where a picturesque and winding drive upwards leads to lofty and spectacular views of the Salish Sea.
Allard Ockeloen, CEO of The Foothills, agrees that it’s the setting and location that really draw people in.
“The Foothills community is centred around 1,100 acres of parkland, which we have worked with the District of Lantzville to preserve as protected forest and trails. It offers residents that daily bike ride, trail run, or nightly dog walk from their doorstep and our future planned village will ensure residents have walkable access to daily amenities.”
And while the natural setting might lead you to feel like you’re a world away, Allard notes, “The Foothills offers the added convenience of being five minutes from schools, beaches and core Nanaimo shops and services.”
It was this heady combination that encouraged the homeowners (who wish to remain unnamed) to purchase the lot, develop house plans and meet with builder Stu Hopewell, COO of Alair Homes.
“We went through the details and talked about their vision,” recalls Stu. “They had done a lot of research on the quality of work and level of finish they wanted. Their expectations were a good match with our company in terms of the quality we’re known for, and the homeowners were also a really good fit from a relationship perspective.”
With the plans and budget in place, the team began construction on a 5,000-square-foot, two-level home in January 2023.
Of course, living in one country while their home was under construction in another might have created a stressful situation for the homeowners.
“One of the things that sets Alair apart is our planning process and our software which allows homeowners to be in full control the entire time—which in turn relieves that stress,” says Stu. “Clients can log in and see what they’ve selected, the cost and even the invoices. Any changes are transparent so there are no surprises. They can also check photo galleries to see how the build is progressing.”
Travis Rogers, Alair’s general manager, says that while the build went smoothly, the lot presented a challenge.
“Every lot is unique, especially with the rock on Vancouver Island. In this case, excavation meant that there was a 36-foot drop from the top of the rock to the bottom of the hole. Getting to this depth allowed us to position the house where it needed to be to maximize the view and minimize the slope of the driveway.”
Built over a 15-month period, the contemporary home now sprawls over a half-acre lot with a rear backdrop of rock and fir trees and front-facing ocean views. The façade of the home is a sharp combination of white and black warmed up with cedar garage doors and locally sourced timbers flanking the deck on the upper level.
Inside, the interior is effortlessly modern with clean lines, a soft palette and expansive stretches of glass. The two levels are connected with a stunning staircase that features floating wood treads on a single steel backbone and glass railings. The entire staircase is encased in two storeys of glass to create a central atrium effect.
The kitchen maintains the warm aesthetic with book-matched rift oak cladding the seamless refrigerator wall and perimeter cabinetry. A striking black island contrasts with the white veined porcelain waterfall countertops, while the eight-burner gas range sits beneath a statement range hood. A design decision to forgo upper cabinetry in favour of windows further expands the airy feel of the kitchen.
Built for a busy family and entertaining, kitchen amenities extend to include a butler’s pantry with an abundance of closed storage, a roomy dining space and a 400-bottle, climate-controlled, glassed-in wine room. To facilitate the ultimate in indoor/outdoor living, a 20-foot wall of black-framed glass folding doors leads to a roomy 620-square-foot outdoor terrace.
Anderson Cummings Wealth Advisory Group
Bench strength for better financial decisions.
Privileged to support our clients crafting successful wealth stories.
BMO Nesbitt Burns | BMO Private Wealth
303-562 Island Hwy E, Parksville, BC V9P 1V6
From Highway 19, Take Exit 46 for BC-19A N towards Parksville/Scale
° Use the right lane to merge onto Island Hwy E/BC 19A S (signs for Parksville)
° Cross the orange bridge over Englishman River
° Take a left onto Shelly Rd.
° Turn right into parking for Shelly Square
The office in in the NorthEast corner of the complex, Unit 303
Another wall of glass runs along the back of the living room on a raised hallway that connects the primary wing on one end of the home with the daughter’s quarters on the opposite end.
Stellar views abound from the primary bedroom and en suite, and the disciplined palette continues with rift oak cabinetry on the floating vanity. A stand-alone tub is flanked by three sides of glass, while the generously sized walk-through shower adds to the spa-like sense of luxury. Access to an adjacent hot tub and sauna completes the homeowners’ oasis.
Down the hall and dressed in touches of pink, the daughter’s bedroom is a sweet retreat that also includes its own walk-in closet and en suite with a white floating vanity and a tub/shower combination.
The lower level is no less impressive with a checkerboard floor leading to the home office with an en suite, gym, theatre room and a mudroom that provides plenty of additional functionality.
As the family happily settles into their new home, Stu says he is pleased with the result.
“We’re able to build beautiful homes because of our clients. In this case we were fortunate to work for great clients who came to us with a cool design. We provide the general contracting but at the end of time we love the collaborative relationships and the ability to build something that we’re all proud of.”
SUPPLIERS:
Kitchen cabinetry: South Shore Cabinetry
Countertops: VI Granite & Quartz Countertops
Windows/doors: Westeck Windows and Doors
Staircase: VI Stairs / Zenith Glass & Railing Ltd.
Siding: NK Exteriors
Timbers: Great West Timber Frames
Tiling: BEtile Ltd.
fashion
Alexandra Catrina wears a dress that was created from 100 reusable grocery bags, and includes 100 flowers handcrafted from reusable grocery bags and 100 vintage buttons.
Impact
SUSTAINABILITY MEETS HIGH FASHION
PHOTOGRAPHY + WORDS LIA CROWE
MAKEUP AND HAIR FOR ERIKKA JENNY MCKINNEY
Pushing the boundaries of sustainability and style! Boulevard travels to the Okanagan for the first annual Kelowna Fashion Weekend, a showcase of innovative designs from both emerging and established designers across BC. The event featured a blend of new fashion, upcycled designs, and artistic expression, all focusing on sustainability in fashion and set against the backdrop of Kelowna’s Cultural District. Here is fashion from one of the designers, AesthetiKs Lab by host Erikka Moojelsky.
Models: Patrick Mensah Kane, Rochelle Kurian, Alexandra Catrina, Navy Kaur Brar and Tegbir Singh Brar
Hair and makeup for Alexandra, Rochelle and Navy: Makeup by Isabela Stein
Hair by Mya Wagner and Lisa Burke
All fashion is designed and made by Erikka Moojelsky and available to purchase at AesthetiKsAtelier.com
Navy Kaur Brar wears a dress that was created from an upcycled bedsheet and two recycled zippers ($249), while Tegbir Singh Brar wears an outfit (for Erikka’s youngest model ever) that was created from Erikka’s oldest fabric, an upcycled 1977 justice league bedsheet ($218).
Erikka Moojelsky
Designer/Owner AesthetiKs Atelier
Creator of Kelowna Fashion Weekend
Erikka started sewing at the age of six and has been working at the craft for over 30 years. After graduating from fashion design school in 2009, she started her own label which is now AesthetiKs Atelier.
“I have been using recycled fabrics since I started sewing as a child.” Erikka says. “I used to make Barbie clothes out of the socks that had lost their counterparts. In high school, I began buying fabrics at thrift stores and using my grandmother’s sewing scraps. To this day, I use recycled fabrics, and repurpose items into clothing. I do it in a way that isn’t kitschy; it’s wearable streetwear.”
Erikka is also the creator of Kelowna Fashion Weekend, which is an inclusive fashion event for anyone who loves the art form that is fashion. Erikka felt it was important to create a safe space for local models, photographers, social media enthusiasts and illustrators to learn about the industry.
Asked about the future of her brand, Erikka says, “My brand has and always will be for those who want a piece that embodies their inner child. You’ve become someone your younger self would look up to. My pieces honour that.”
Vintage jumpsuit from Lost Together Vintage & Modern, in Kelowna. Earrings by Louis Vuitton (Eriikka’s own), necklace (thrifted), shoes from Aldo.
business class
Money masters
Greer Cummings and Keith Anderson
decode the essence of the financial story
“What’s your story?” isn’t just a question— it’s the foundation of their approach.
“Be fearful when others are greedy and greedy when others are fearful.” These are the words of Warren Buffett, arguably one of the greatest minds in wealth advisory. On the surface, it’s a simple lesson in timing. But if you dig deeper, it reveals a fundamental truth: when it comes to your wealth, who you trust to guide you can make all the difference.
And trust is exactly what Greer Cummings, senior wealth associate, and Keith Anderson, senior investment and wealth advisor, at Anderson Cummings Wealth Advisory Group, BMO Nesbitt Burns, have built their careers on—and a reason many of their clients have been with them for more than 10 years. They don’t just offer financial advice—they craft legacies by understanding that every client is more than just a portfolio.
“In our industry, it’s about communication, connecting with people you genuinely resonate with, and knowing how to elevate their unique financial story,” says Greer, who is chatting to me from a new 3,000-square-foot office space in Parksville.
Keith, with over 35 years of experience and credentials as a CPA, chartered accountant and Fellow of the Canadian Securities Institute, has deep ties to Vancouver Island. His dedication to sustainability, community service and faith is reflected in his personal life as well. Keith enjoys outdoor activities with his wife, Lynn, their two daughters, and their granddaughter. Whether it’s golf, curling or fishing, Keith’s passion for his family and community shines through.
Greer, who has been with BMO Nesbitt Burns for more than 20 years, brings a rich background in international business and management information systems. Her commitment to her clients is matched by her active involvement in her community. Greer, who moved to Vancouver Island from Ottawa in 1987, has been instrumental in founding a local Montessori program and supporting cultural initiatives. She shares her life with her husband, Brian, an energy solutions specialist, their two sons, Aedan and Zach, and beloved Kangal shepherd, Kaeva.
Those are their stories, and at Anderson Cummings, “What’s your story?” isn’t just a question—it’s the foundation of their approach. They delve deep into each client’s narrative, leveraging extensive research and experience, as well a network of skilled partners to create tailored financial solutions.
“We draw on the bench strength of this organization, our partners and highly skilled and supportive leadership, which lends us tremendous depth of experience and knowledge,” says Greer.
In a world awash with fleeting trends and “get-rich-quick” schemes that can make financial decisions confusing and potentially detrimental, Greer and Keith champion sustainable
strategies. Their focus is on building a resilient financial future that adapts to life’s changes, securing legacies for generations rather than pursuing immediate gains.
Keith reinforces this approach, saying, “There’s a misconception that everyone should try to beat the stock market. But for us, it’s about ensuring our clients meet their objectives in asset growth and cash flow, regardless of market trends.”
Greer adds, “Every situation is unique. What worked for one person, like a perfectly timed real estate investment back in 2008/2009, won’t necessarily work for another. That’s why we invest considerable time into discovery, and follow a disciplined process to align our clients’ goals and circumstances with the right solutions. We also try to make it fun.”
Navigating financial discussions, particularly around retirement and legacy, can often feel overwhelming. However, Greer and Keith aim to make this journey smooth. Their practice thrives on managing complex family structures, leveraging their strong networks in legal, tax, estate planning and insurance.
“We’ve got deep relationships with diverse, multi-generational families, many of whom operate successful family businesses. We’re in a unique position to bring together all the necessary experts to ensure we have the right solution in place,” says Keith.
Keith, a regular at a prestigious research conference in New York, and Greer, who attended last year, constantly seek out the latest insights to support their approach.
“These relationships are invaluable—we can pick up the phone and have direct conversations with the people driving these insights,” Keith shares.
And what about the buzz behind things like crypto and AI? Keith and Greer bring a refreshing perspective on what’s truly profitable.
“Private equity is one area that’s particularly exciting,” Greer notes. “Global capitalization of private market assets has grown significantly relative to the public markets in recent years and offers unique opportunities that aren’t always apparent in traditional markets.”
Keith adds a dose of timeless wisdom around today’s market uncertainties, emphasizing that while the investment landscape may evolve, the core principles remain steadfast.
“At the end of the day, security prices are still based on the profits companies make. Despite the new technologies and platforms, the core principles haven’t changed much. It’s all about understanding how these new tools fit into the bigger picture.”
Greer and Keith’s dedication to their clients goes beyond mere business—they see it as a profound responsibility.
“When someone trusts us with their resources, we take it incredibly seriously,” says Keith. “We’re like detectives and counsellors rolled into one.”
In the end, everyone has a unique “money story,” a narrative shaped by experiences and emotions that influence financial decisions.
“Each client brings a money story to their financial journey. Our role is to help them understand this narrative, navigate the complexities and guide them towards decisions that align with their long-term goals.”
Road
On the road near the border of Idaho and Utah.
Two adults, aged 58 and 63. One four-year-old, 20-pound dog. An older-version Honda CR-V. Twenty-nine states. Fifteen thousand kilometres. One new starter; four new tires.
Last November, my husband, Bruce, our dog, Zorro, and I took off from the West Coast of Canada and over the next nine days cut across Washington, Oregon, Idaho and Utah to Santa Fe in New Mexico, where we turned and headed east. The Texas panhandle, Oklahoma, Arkansas, Tennessee, Washington, DC, Virginia, New York...Eventually, we landed in Connecticut, where our daughter had recently birthed our first grandchild.
Three months later, now February, we headed home, giving ourselves two weeks and averaging six hours of driving per day. Hugging the US coast, we drove through Virginia, North and South Carolina, Georgia, Florida, Alabama, Mississippi and Louisiana, and then followed the US/Mexican border through Texas, New Mexico, Arizona and California.
It was an epic adventure.
Road trips have always been our happy place, and this was no exception. In a perfect world, we would have had more time to experience the flavours of each destination; as it was, the trip served up an appetizer tray. There were a lot of spots— Savannah, San Antonio, Santa Fe—where, hopefully, we can return one day to experience the full-meal deal.
But in the meantime, we learned a lot about preparing for a road trip and living on the road. So, here are our some of our survival tips.
Choosing the wheels
We explored ideas around taking our ‘78 VW van or our ’03 Delica, or selling both and buying a newer, more reliable RV. We also looked at a conversion kit that transforms an SUV into a sleeping unit and considered mixing camping with hotel stays. But adding up fuel economy, comfort and easy-to-access car parts should a breakdown occur, we ultimately decided to take our trusty CR-V.
Prepping the wheels
We put a lot of thought into car organization and purchased several items.
• We invested in a cushy, dog-specific car seat for Zorro. It attached to the back backseat and to his harness, giving him a comfortable spot for spending hours in the car and keeping him safer should an accident occur.
• We bought a travel tray that sat between us just below the dashboard. Attached to one of the console’s cupholders, it gave us a total of three cupholders instead of two and provided a useful area to put things as we drove: snacks, phones, keys, coins….
• Rest stops are great—stop when you see one! But a lot of the time on the road there is simply no place to pee, and that is when your hand-held unisex urinal becomes the most beloved item in your vehicle.
• Trail mix in the glove box. On the road, you spend a lot of time hungry, often with few dining options. We travelled with a small cooler for Zorro’s food and a few canned drinks, plus a bag in the backseat of the car with additional snacks. But what we dove into most often was that trail mix in the glove box.
Overnights
Our initial plan was to go economy level on the hotels—after all, we’d be arriving in the early evening and leaving in the early morning. But after our first night in a motel that had thin walls and questionable bedding, we upgraded that plan. We also discovered what is probably obvious; better hotel deals are found in smaller areas outside urban centres.
We booked through a third-party app because it was super easy to use, filtered out non-pet-friendly hotels, gave us essential information and reviews, and rewarded us with a couple of free stays. (However, there are risks booking with third-party apps; for example, when I booked a hotel for the wrong night, I was unable to get a refund.) We looked for pet-friendly hotels with fridges and free parking, often choosing suites with kitchens. We loved the Home2 Suites by Hilton line; although the pet fee was sometimes hefty.
Most of the hotels we selected early in the trip had a pet fee of around $25 USD, so we were shocked to walk into a Sonesta Royal in Nashville and fork over $100 USD for Zorro. It turned out that the $25 pet fees were the exception, not the norm, and it became essential when booking hotels to check the pet fee in advance. Some hotel can charge up to $150 USD for a pet—sometimes close to the price of the hotel room itself.
Here is another hotel hot tip: if you are using a cooler and your hotel room doesn’t have a freezer compartment in the fridge, use the ice machine to keep your cooler cool.
Route to destination.
Route back home.
Gastronomy
As usually happens with us on the road, we quickly settled into a routine of eating breakfast, a midday snack and a larger, late-afternoon or early-evening meal. The biggest tip here is: American restaurants serve up huge portions, so we helped our budget by ordering one entree to share, or a main and a side dish—and always had enough food for the two of us.
Travelling with a dog complicates eating out. Breweries, we discovered, are the best place to find pet-friendly dining and in warmer climes, of course, pet-friendly patios abound.
Fuelling up
We stopped for gas at least once a day. Often, when paying for gas with a credit card in the US, you’ll be asked to enter a ZIP code— creating a conundrum for Canadian travellers. To solve this, enter the three numerical digits contained in your postal code followed by two zeros. (So, our postal became 82200.) It took us a few stops to
Idaho.
Navigation
Bruce, bless his heart (as they say in the deep south), loves his maps, and at the start of the trip he spent considerable time looking at the maze of highways in our map book, trying to remember exit numbers, while I basically rolled my eyes and opened the Maps app on my phone.
We were really impressed with the US highway system. You could get anywhere you wanted with about 10 route options. But when it comes to exiting one highway for another highway again and again, there is nothing like having Siri guide you through it. We used the Maps app on our iPhones, which kept distance prompts in kilometres, leading to more instinctual timing estimations.
Our friend Siri also let us know if there were road condition issues (accidents, flooding, debris on the road), offering to change our route on the fly, and alerted us to speed traps.
Ultimately, road trips benefit from what I consider the four cornerstones of happy travel: forethought, flexibility, spontaneity and acceptance. Be thorough in your planning but prepare to change it on the fly and accept that things might go differently than anticipated.
But there’s nothing quite like being on the road, and we can’t wait to pack up the car again and hit the highway for further adventures.
FABRICATIONS
Virginia.
Old World charm
Bringing Europe’s culinary culture back home
WORDS ELLIE SHORTT X PHOTOGRAPHY LIA CROWE
When I worked as a clinical nutritionist, many clients shared with me that when travelling throughout Europe, they could enjoy several foods that might otherwise be challenging. They would eat bread without belly bloat, or consume copious quantities of dairy without stomach cramps. All food seemed to sit better, and their digestion and overall sense of wellness around mealtimes improved. I’ve had similar experiences when I found myself travelling, cooking and studying in dreamy distant places.
There are some solid explanations for the phenomenon: the types of ingredients, mealtime sentiments and philosophies around food that seem to feed the body, and even the soul, in ways that can be missed in the more fast-paced, convenience-based North American approaches to what and how we eat.
The following are a few tips and concepts that explore these very approaches, in the hopes that by incorporating some elements of food-based travel bliss into your at-home, day-to-day consumption you notice shifts and changes in your digestion, mealtime satisfaction and overall sense of wellbeing.
It’s worth mentioning that “Europhilia”—admiration for Europe and Europeans—can be problematic, and the overly romantic ideal of how others eat (and live) throughout the world is often reductive, selective, limited or simply inaccurate. With that said, the following is a collection of concepts I’ve come across on my own or discovered from folks I know who are from places like Italy, France, Spain and Portugal, and who confirm that these old-world European approaches are often the prevailing ethos when it comes to gastronomy.
INGREDIENTS OVER PRODUCTS
Fresh herbs, extra virgin olive oil, butter, freshly squeezed lemon juice, good garlic and high-quality sea salt: many chefs and European cooks will say that it’s not as much the recipe that matters as it is the ingredients that go into the dish, and beyond even these basics, you don’t need much else to create a sensational meal. Combined with some freshly caught seafood, a quality cut of meat or some seasonal veggies, you’re most of the way to making a masterpiece. The fresher and higher-quality the ingredients, the greater the nutrient density. The greater the nutrient density, the greater the sense of satisfaction from a cellular level; and this affects us physically, mentally and even emotionally. Start focusing on fresh, in-season, high-quality and thoughtfully sourced ingredients over ultra-processed and mega-mass-made products and you’ll notice a difference in how things taste, and perhaps how you feel.
Old Farm Garden Stone
SLOW IT DOWN
There’s a prevailing old-world priority of elongated and enjoyable food-based experiences. It begins with the mindful selection of ingredients, perhaps from a farm-fresh market. After this comes the cooking. Literally getting your hands involved in the process has been shown to benefit body and mind on many levels. Once the meal is made and the table is set, sitting down and savouring each bite allows your body to do its thing digestively, which can make a massive difference in how it reacts to food.
The European tradition of sitting for what sometimes seems like an exceptionally long time is a great way to relax and enjoy, and offer the body ample time to rest, digest and integrate the meal. I say all this as a mother of two small children, where mealtimes often feel chaotic, and the idea of an elongated dining experience seems unattainable most days. What I remind myself is that it doesn’t have to be every meal—having even one meal a week that is intentionally set as a special sit-down take-it-slow occasion may make a difference.
A FAMILY (AND FRIEND) AFFAIR
Classic old-world culture emphasizes community at mealtimes, featuring multiple generations, with young children running around, babies on laps, friends stopping by—it’s an open-table and open-heart policy where there’s always room for one more. These collective culinary experiences don’t just take the pressure off in terms of cooking load and clean-up (many hands make light work, after all), but having loved ones around brightens the mood, enlivens the conversation and creates a culture of food joy from an early age. The warm, loving atmosphere boosts feel-good hormones, which has a positive effect on digestion and nutrient absorption. Once again, the calmer and happier you are around mealtimes, the better your body can integrate the nour-
Simple Bouillabaisse with Roasted Red Pepper Rouille
Bouillabaisse is one of those recipes that seem intimidating at first, but once you’ve given it a try, it might quickly become a staple in your summertime rotation. I make the base ahead of time, and then reheat and add in the fresh seafood before serving. Even if you don’t make the bouillabaisse, you might want to give the rouille a try. Traditionally served with bread as a side to bouillabaisse, it’s one of those magic sauces that enhances almost every meal. This rouille is a fantastic flavour-forward mayo substitute in sandwiches.
Prep time: 20 minutes
Cook time: 30 minutes
Makes about 4 servings
Ingredients for the bouillabaisse
Extra virgin olive oil and/or unsalted butter (I use a combination of both, about ¼ cup olive oil and ¼ cup butter)
3-4 cloves of garlic, peeled and minced
1-2 leeks, white parts only, washed and thinly sliced
1 fennel bulb, thinly sliced
2 tbsp tomato paste
1 (14-ounce) can plum tomatoes, chopped
3-4 cups fish broth
2 orange peel strips
Pinch of saffron
1-2 bay leaves
3-4 sprigs fresh thyme
Salt and pepper to taste
1 ounce Pernod (or other pastis)
1 lb white fish, skinned and cut into 2-inch pieces
1 lb clams and/or mussels cleaned and scrubbed well
About ½ lb prawns
About ½ lb scallops
Fresh herbs for garnish (parsley, dill, etc.)
Ingredients for the rouille
1 tbsp water
1 tbsp white wine vinegar
Pinch of saffron
1 slice rustic white bread, crusts removed and cut into chunks
3 to 4 cloves garlic, peeled
2 large egg yolks
¼ tsp chili flakes
½ cup olive oil
1 roasted red pepper, seeded (I use the store-bought jarred ones, but you can make your own at home)
Salt to taste
Bring a large Dutch oven to medium heat and add olive oil and/ or butter. Once melted, add the leeks and fennel and sauté until softened and fragrant, but not browned (2-3 minutes). Add the garlic and sauté for another minute. Stir in the tomato paste for another 30 seconds. Add the canned tomatoes, with their juices, along with the saffron, and sauté for another 3-4 minutes.
Pour in the seafood stock and Pernod, and nestle in the fresh thyme, bay leaf and orange peel. Simmer for 15-20 minutes. While simmering, add the fish that takes longer to cook (like the halibut and cod), and simmer for 3-4 minutes.
Next, add the mussels and/or clams and cook for another 3-4 minutes. Then add the scallops and cook 2-3 minutes, and, finally, add the prawns and cook for another 2-3 minutes. At this point, the fish should be cooked through, and mussels and clams just opened. Remove the bouillabaisse from heat and taste the broth for seasoning.
While the bouillabaisse is simmering, make the rouille. In a small bowl soak the bread with the water and vinegar until mushy. Combine the soaked bread bits with all the other ingredients in a small food processor or blender and whir until smooth and thick, similar to the consistency of mayonnaise. Store the rouille covered in the fridge until ready to serve with the bouillabaisse and some rustic bread or baguette slices.
Once the meal is made and the table is set, sitting down and savouring each bite allows your body to do its thing digestively, which can make a massive difference in how it reacts to food.
Honey Orange Panna Cotta with Cherry Port Compote and Crumbled Pistachio
Panna cotta is another recipe that is simpler and easier than you might realize. Make it even easier on yourself by serving it directly in the dish it sets in and thereby bypassing the sometimes scary process of removing it from a mould and hoping it maintains its shape. In fact, it’s essentially a must with this particular recipe, as the addition of the honey gives it a creamier texture, reminiscent of a crème brûlée.
Prep time: 15 minutes
Chilling time: 3 hours
Makes 4 servings
Ingredients for the panna cotta
¼ cup cold water
1 ¼ tsp unflavoured powdered gelatin
2 cups heavy cream
2 tbsp granulated sugar
1 tbsp honey
1 vanilla bean, sliced in half with the seeds scraped out and set aside
Zest of one large orange
¼ cup raw shelled pistachios
Ingredients for the compote
1 pint fresh dark cherries, pitted and left whole or sliced in half
1 oz port
1 tbsp honey
Orange zest and vanilla discards from panna cotta
Place water in a small mixing bowl and sprinkle gelatin over the surface in an even, single layer. Leave for 5-10 minutes to bloom. If the gelatin isn’t fully absorbing into the water after this time, you can separate it using a very fine sieve and discard the excess water.
Meanwhile, in a medium saucepan, heat the cream with the sugar, honey, vanilla seeds and orange zest on medium heat and bring just to a boil until the sugar and honey dissolves. Remove from heat and strain out the orange zest and larger vanilla seeds using a very fine sieve (do not discard though—keep this for the compote). Stir in the gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Pour into 4 individual serving dishes. Refrigerate for at least 2-4 hours, or until completely set.
Meanwhile, combine all the compote ingredients in medium saucepan, and give it a good stir to integrate.
Bring to a slight boil on high heat, and then turn the heat down and let it simmer away for at least 20 minutes, until all the cherries have softened completely and the juices are thick. Let sit and cool at room temperature or in the fridge before serving.
While simmering or cooling you can prepare the pistachios. Simply place about ¼ cup of raw shelled pistachios in a blender and pulse until finely crumbled. You can also do this by hand.
To assemble, remove the set panna cotta from the fridge. Top one side with the berry compote, and using a small spoon, sprinkle the pistachio crumble in a line between the edge of the compote and the other side of the panna cotta.
Chorizo al Vino Tinto with Orange and Honey
Much like apéro in France, tapas are a fixture in Spain. While sometimes offered as a way to warm up the belly before a meal, it is just as common to have an entire meal made of tapas. Enjoy this on slices of rustic bread, or just as is, for a satisfying start to your meal.
Prep time: 5 minutes
Cook time: 20 minutes
Makes about 4 servings
Ingredients
Extra virgin olive oil
6 oz cured chorizo
1 cup red wine (for example, Rioja or Tempranillo)
1 tbsp honey
1-2 bay leaves
1-2 large orange peel strips (you can use a vegetable peeler to shave off a couple slices of rind)
2-4 cloves garlic, peeled but left whole Chopped parsley to garnish
Cut the chorizo into even slices (around one-quarter-inch thick). Heat a medium-sized frying pan on medium heat and coat the bottom with olive oil. Arrange the chorizo slices in a single layer and cook for 1 to 3 minutes, until starting to crisp, and then turn over. Cook for a couple minutes on the other side, then add the wine and honey to the pan. Tuck the bay leaf, orange rind and garlic in between or under the chorizo slices.
Once the wine comes to the boil, reduce the heat slightly and simmer for 15-20 minutes, until the wine becomes more syrup-like. Remove from the heat and serve topped with a sprinkling of chopped parsley.
secrets and lives — AND THE 7 SINS with JANET DOCHERTY
WORDS JOANNE PETERS X PHOTOGRAPHY LIA CROWE
Janet Docherty doesn’t like to be bored. The owner and self-described chief disruptor at Merridale Cidery and Distillery in the Cowichan Valley prefers to think outside of the box.
“I like to motivate people and encourage people, so sometimes when people are just getting comfortable, I like to go in and shake things up, because those are opportunities when we can create new things,” Janet says. “We’re always adding something new here.Always. We don’t say ‘that’s good enough’—we keep going.”
During the 25 years that Janet has owned the craft cidery, she and her team have responded to customers’ requests such as offering food, and developing a menu that pairs cider with different farm-to-table dishes. Moreover, they have created a destination that’s not just about selling cider, but a place where people can come and relax in a beautiful pastoral setting. On offer here are a guided orchard tasting experience, a distillery tour and tasting, orchard glamping in yurts, live music on Saturdays, plus an annual Cider Harvest Festival and Craft Spirit Festival.
“We started creating things like the orchard walk,” Janet says. “People can come and wander around the orchard and it’s an opportunity to learn, but it’s more than that. It’s a place to get excited about farming. Where does your food and drink come from?”
She adds: “Then, to take it the next step further, we decided to explore the land that we’re on and work it sustainably. The bottom line is I love creating things for my community—not just the Cowichan community but the people who come here. I love seeing smiles on people’s faces, I love seeing people get excited when they come in the door, and I love seeing people laughing and having a good time with their friends and their family. We see those moments created and we call them Merridale moments.”
When you come to Merridale, you slow down, Janet points out: “You walk along a windy path that encourages people to slow down when they come here. We’ve created a courtyard with picnic tables. People can bring their pets and relax with a drink in their hand. They bring their kids, and they can run around and they can go look for fairies in the orchard. As part of the self-guided orchard walk, we’ve got information about mystical fairies and we talk about fairy sightings—parents really love it.”
The orchard grows cider apples, which are a very specific type of fruit; they’re not for eating, just as grapes grown for wine tend not to be consumed.
“The apples have big tannins, big bitters, and big acids, and that’s what gives you the big mouthfeel,” Janet explains.
Adding to Merridale’s success is the fact that the cidermaker and the distiller have been part of the team for a long time. There are no staffing shortages and everyone gets along. “One of my criteria is making sure my team enjoys working here—that it’s a fun place to be. And they do! They all get along. We trust them, and it’s important to me they believe in the product. And it really is their creativity and dedication that allow us to thrive.”
Janet also acts as the chair of the board for 4VI, a regional tourism organization. It prides itself on sustainable tourism.
“It’s part of a bigger picture, being a responsible person in the community and doing the right things,” Janet says. “It’s about working with residents and making sure tourism remains a force for good forever.”
While Janet is at a stage in life where many of her friends are retiring, she can think of nothing worse.
“I love what I do,” she says. “I still love creating. If I didn’t get to walk into my place and see people enjoying it, I would miss it so terribly much.”
The 7 Sins
ENVY:
Whose shoes would you like to walk in?
Hmm, that’s a tough question! I have many that I admire, but I would have to say my dad. He passed away when I was young, but he was such an incredible mentor. He really instilled in me the belief to create my own path to success, while always giving back to others along the way. If I could only be 10 per cent of the person he was, then I’d be proud of that. His legacy inspires me every day.
GLUTTONY:
What is the food you could eat over and over again?
Tacos—maybe it’s my Mexican heritage.
GREED:
You’re given $1 million that you have to spend selfishly. What would you spend it on?
There is no point to money unless it is shared. I have a dream that I’ve been thinking about for a few years: to launch a wellness retreat for women. Initially, I would start it at Merridale because I already have the food and drink in place, but eventually, I would like to move it to the sunny shores of Baja, Mexico. Imagine an oasis where amazing, vibrant women gather in a supportive and uplifting environment. This retreat would be packed with exciting adventures and soul-nourishing experiences, helping women to rediscover their passions and unleash the magic for the best chapter of their lives.
WRATH:
Pet peeves?
When people suggest I should consider retiring because I’m 63 and going through a divorce it really irks me. I’m just getting started! My work brings me passion and joy. Why would I retire from something that fulfills me? Age shouldn’t dictate when someone stops working—that’s a ridiculous notion.
SLOTH:
Where would you spend a long time doing nothing?
Honestly, I can’t do nothing—I even stretch and exercise while meditating. Don’t laugh; it works for me! But I can spend a long time on or by the water. It’s my happy place.
PRIDE:
What is the one thing you’re secretly proud of?
I am extremely proud of the people in my life. Primarily my children, although I don’t think that’s a secret. They have all grown up to become wonderful human beings, but I am also proud of my team at Merridale. Seeing them collaborate and support each other fills my heart with pride and joy.
LUST:
What makes your heart beat faster?
A fast run down a ski hill, paddleboarding with a whale right beside me, hiking up a mountain to reach a spectacular view, trying some new “thing” I have never done before, and seeing my family all together and happy. That’s what first comes to mind.
INHABITING LANDSCAPES
narrative WORDS ANGELA COWAN X ILLUSTRATION SIERRA LUNDY
it’s raining when we step off the plane in Edmonton. Big, fat, lovely drops that spatter the puddles against our shoes and sneak down the backs of our necks. This is mid-May, and it’s our first family trip to Alberta with our two young children, having flown in with a plan to drive back, exploring their family’s history and playing tourist along the way.
After the requisite trips to West Edmonton Mall (where we picked up new Lego sets and Build-A-Bear creations), Fort Edmonton Park (where we all squealed with excitement as we rode the steam train and the trolleys) and the Telus World of Science (where we pretended to feed our kids to the enormous animatronic T. rex) we began the three-hour journey out to Slave Lake, where my husband’s family has had a cabin for more than 40 years.
Though I’ve made maybe a dozen trips to the province over my lifetime, I haven’t been to Alberta in nearly a decade, and I realize how much I’ve forgotten about this wide-open space as we drive.
In Sharon Blackie’s The Enchanted Life, there’s a chapter where she writes about how our environments and our surroundings influence who we are at a deep level. We inhabit our landscapes, but our landscapes also inhabit us, she explains. Those who live in the mountains have an energy that’s distinct from those who live in the desert, or on a small island. And it’s those pages that come back to me as we drive north through Alberta, and then further north, travelling along a highway that’s so arrow-straight it feels surreal. The horizon is far enough away on either side that it shifts and blurs before I can make out the edges, while the endless sky overhead is heavy with ominous clouds broken by swaths of the deepest blue.
A through-and-through coastal gal, I’m feeling the brine in my blood keenly, here where I’m more than 1,000 kilometres from the ocean, and the landscape greens are muddied with browns and greys, and the very smell of the dirt is so different.
Unexpectedly, it takes two solid days for the prickling at the back of my neck to ease, too. With no mountains hemming in the horizon, or trees stretching up to the sky, or even hills rolling through the landscape, some instinctual part of my brain feels as exposed as a vole in a freshly turned field. Up at the lake, we settle into the cabin and one overcast evening we trek out to the beach where the water undulates in a false tide and smells like deep earth and rain. And although our only wildlife sightings so far have been magpies and grawking ravens, we still head back as the light starts to fail, remembering an account in the cabin’s journals about a mountain lion recently stalking some of our cousins.
Campfire and cabin traditions satisfied, a few days later we begin the homeward leg of our road trip and drive on to Drumheller and the Royal Tyrrell Museum. It’s been 25 years since I was last here, on a road trip with my mom, who was born in the small town. The dinosaurs are a major draw, but the landscape itself feels like a homecoming for me, despite never having lived here. Our road cuts through the hills as they grow taller, and dips down into steep valleys before climbing out again. The striations layering the distant hills gleam in a sudden shaft of sunlight—a rare break from the rain that will follow us through our entire trip—and we stop by the hoodoos, where my mother used to play when she was small, and an old cemetery where a number of my great-removed relatives are buried.
Driving on, there’s a storm so furious as we approach the Rockies that we can barely see the other side of the road, let alone the majesty of the mountains, but we slide into Banff amid a lighter mist and a small herd of elk grazing at the welcome sign. The sky clears and we wander the main street, purchasing entirely too many kitschy souvenirs, and I stop more than once to marvel at the snow-capped peaks surrounding us. They’re so much bigger than what we have on Vancouver Island, and I can’t get enough of it. It feels like being cradled in enormous, ancient arms. Thinking back to Blackie’s words, this landscape resonates somewhere deep inside of me, and for long moments as we travel, I can imagine how my roots would stretch and thrive in a place like this.
We take a side trip to Lake Louise where the water is so clear and calm it reflects a perfect mirror image of the mountains. It’s gorgeous here and our kids waste no time playing in the piles of snow that borders the pathway, but the real excitement is when I hear—and feel—a deep rumbling beyond the lake. Directly across the water, we spy a massive cloud of snow pluming into the air and watch an avalanche spill down in the far distance.
We’re all sad to leave the mountains behind as we make our way across the provincial border and descend farther into BC, but I notice myself breathing deeper and cranking our windows down as we go. The forest creeps up until it leans out over the highway, with trees that reach for the cotton-ball clouds overhead. Hours pass and the greens outside grow vibrant with undertones of gold and blue. I watch the unbroken wall of undergrowth tangle between the trunks and the sharp, green smell of moss and leaf fills a hole that I’ve been missing in myself since we left home. I feel stretched, bigger on the inside with everything we’ve seen and done and explored, and I am so thankful that we had the chance to share this trip with our kids.
But also...it’s good to be home.
Here is more from Boulevard food writer Ellie Shortt on experiencing old-world cuisine culture here at home.
“Whether you’re starting a meal with an aperitif, finishing it off with a digestif or glugging some wine into a big pot of something stewy, old-world European culture has a way with alcohol when it comes to culinary experiences. Incorporating alcoholic additions mindfully and thoughtfully throughout your meal isn’t just about flavour. The purpose of an aperitif or digestif is to aid in digestion, signaling to your body to secrete digestive enzymes, and encouraging peristalsis. When used properly in certain dishes, alcohol helps begin the breakdown process of harder-to-digest elements.”
Aperitif spritzer
If you’ve ever travelled to France, you’ll no doubt have come across the cultural institution that is “apéro”— the early evening act of grabbing a drink or some light food before gradually making your way to dinner. While an aperitif may just be a sip of vermouth, pastis, sherry, amaro or even Champagne, here is a cocktail that combines elements of two of my personal favourites, Aperol spritz and Negroni.
Makes 1 cocktail
Ingredients
1 ounce sweet vermouth
1 ounce Campari
Drizzle of honey
Sparkling rosé
1 navel orange peel twist
Ice
Fill a rocks glass halfway with ice and set aside. In a cocktail shaker, combine the vermouth, Campari, honey and a bit of ice. Shake gently and pour into the rocks glass. Top with the sparkling rosé, stir and garnish with the orange peel twist.
behind the story
PHOTO BY LIA CROWE
