Boulevard Magazine Okanagan, 2024 ISSUE 5

ON THE HIGH ROAD

Visit our friendly showroom experts in-store at one of our 29 locations across BC,AB & SK or enjoy free shipping Canada-wide at the new Splashes.com.

Explore Riobel

Nibi Collection

W HERE NATURE AND LU XURY COALESCE

A f amily haven at Wilden in Kelowna

BUSINESS CLASS

B y Natalie Bruckner 38 I MPACT

Sustainability meets high fashion

B y Lia Crowe + Jenny McKinney 56 ROAD TRIP SURVIVAL

Hit the highway with tips to make your ride smoother

B y Susan Lundy

OLD WORLD CHARM

Bringing Europe’s culinary culture back home

By Ellie Shortt

72 PACK A SPIRIT OF ADVENTURE

Puerto Rico is a distinctly un-American American destination

B y Lauren Kramer

Photo by Darren Hull

Kirk Chamberlain, of Chamberlain Property Group, at his home in Summerland.

contributors

ANGELA M. COWAN

WRITER

INHABITING LANDSCAPES

PAGE 80

“I admittedly had reservations about embarking on a nine-day road trip with two young children—their first time being more than a few hours from home!— but then that wondrous thing happened: we saw everything through their eyes, and became infused with their excitement at seeing the big skies, the endless fields, the prairie grasses, even the magpies! Travel became magical in an entirely new way as I watched my kids marvel at it all.”

Angela M. Cowan is a freelance writer, developmental editor and writing coach who contributes regularly to magazines throughout BC and works with writers of all skill and experience levels. Find her at angelamcowan.com.

KIM GRAY

WRITER

KEEPERS OF THE LAND

PAGE 18

“I still dream of my time observing spirit bears and humpback whales with guides at Spirit Bear Lodge, located in Klemtu on BC’s central coast and owned by the Kitasoo Xai’xais First Nation. Experiences like this are transformative and can deepen your sense of country—plus, you can count on making incredible friends along the way.” A travel writer and fellow at the Royal Canadian Geographical Society, Kim publishes the Canadian travel blog “Toque & Canoe” and, over the last decade, she has been advocating for all Canadians to support Indigenous tourism in Canada.

LAUREN KRAMER WRITER PACK

PAGE 72

2024 ISSUE 5

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 Lobano va

ADVERTISING Mario Gedicke

Vicki Clark Carien Rennie

CONTRIBUTING Natalie Bruckner

WRITERS Angela M. Cowan

Lia Crowe

Kim Gray

Lauren Kramer

Susan Lundy

Jenn y McKinney

Kaisha Scofield

Ellie Shortt

Chloe Sjuberg

CONTRIBUTING Lia Crowe PHOTOGRAPHERS Darren Hull

ILLUSTRATION Sierra Lundy

CIRCULATION Cheryl Levesque DISTRIBUTION 250.763.7575

“I loved exploring the nooks and crannies of Puerto Rico, an island filled with history, vibrant culture and its own unique identity as an American territory. My favorite part of the trip was visiting El Yunque National Rainforest, a mass of green jungle filled with incredible biodiversity and literally buzzing with life.” An award-winning writer based in Richmond, Lauren feels privileged to write about fascinating individuals and magnificent travel destinations. Born in Cape Town, she has pursued her passion for travel writing for the past 27 years—but has much more to explore and discover.

info@blvdmag.ca boulevardmagazines.com

We acknowledge the financial support of the Government of Canada

Shel ter B ay Tow nh omes Star ting from $1,195,000

Welcome to Kelowna’s newest year-round lakeview townhome community.

Our 108-Unit townhome development by Van Maren Construction Group is one of Kelowna's most anticipated communities with its excellent location, array of luxurious amenities, and high-quality features and finishings. We are only five minutes to downtown Kelowna parks, shops, services, and restaurants.

It’s a great time to visit the Okanagan and our Show Home. Open Tuesday to Saturday from 11 AM to 4 PM. Or by appointment outside these hours. L

2100 Campbell Place, Kelowna, BC

Open Tuesday – Saturday 11:00am – 4:00pm

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.

CLEE VARON, DIRECTOR OF BUSINESS DEVELOPMENT, ICONIC WINERIES OF BC

WORDS SUSAN LUNDY X PHOTOGRAPHY LIA CROWE

WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?

I was born and raised in Brantford, Ontario. In my early 20s I spent a year in London, England and then moved to Alberta, where I spent 24 years living in the Canadian Rockies.

WHAT HAS BEEN YOUR CAREER PATH?

My career began in social work, focusing on child welfare, but my passion for the hospitality industry led me to pivot and fully immerse myself in that field. This included working as part of the inaugural team for Canadian Pacific Hotels & Resorts’ Kananaskis Lodge and Hotel Kananaskis, which played host to the Winter Olympics and the G8 Summit. I transitioned to the Fairmont Chateau Lake Louise, a venue renowned for hosting the season’s first World Cup downhill races. My role as host to international teams spanned eight seasons. Eventually, I relocated to Kelowna, inspired by my son’s path, and transitioned to the wine industry, where I’ve taken on a strategic role with Iconic Wineries of BC and the Mark Anthony Group, leveraging my extensive experience in luxury hospitality and event management to drive profitability and strategic initiatives.

WHAT IS THE ONE ASPECT OF YOUR WORK THAT REALLY GETS YOU FIRED UP?

As a dedicated member of the community with a deep-seated passion for fostering lasting relationships, I find immense joy in creating unforgettable memories. At Iconic Wineries, I am privileged to work with an amazing array of luxury brands that enable me to turn our clients’ dreams into reality. Moreover, the opportunity to support and give back to the Okanagan community is an aspect of my role that I hold dear. It’s not just about the wine—it’s about weaving the fabric of community and enhancing the lives of those we serve.

WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?

My two sons are the centre of my universe, and cherishing every moment with them is my utmost priority. I’m a firm believer in the benefits of a healthy diet and take joy in preparing nutritious meals. My commitment to fitness is unwavering, complemented by my passion for outdoor activities like hiking, biking and downhill skiing.

WHAT’S THE BEST LIFE LESSON YOU’VE LEARNED IN THE LAST FIVE YEARS?

Taking a moment to stop and smell the roses is essential. It’s important to take time for oneself. The addition of an Australian shepherd puppy to my life has profoundly altered my perspective, offering a new lens through which I view the world. This reminds me to appreciate the simple joys and discoveries that each day brings.

WHICH OF YOUR INNATE QUALITIES OR DAILY PRACTICES HAS LED TO YOUR SUCCESS?

My passion for fostering meaningful connections and my relentless drive to excel in my endeavours are the cornerstones of my professional ethos. Cultivating robust relationships with clients is paramount, as it generates the loyalty and trust that I diligently seek to establish daily. Descriptors such as “highly energetic,” “meticulously organized,” and “adept at multitasking” enable me to fulfill my personal and professional aspirations.

WHAT

IS

GOOD STYLE TO YOU?

Being yourself. Fashion has always been my passion, and I take pride in dressing impeccably for every occasion. It’s my belief that a great sense of style not only enhances appearance but also boosts confidence.

HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?

My style varies with the occasion, embodying a simple yet robust aesthetic. It leans towards a relaxed, country-inspired look that’s effortlessly stylish and comfortable. This approach to fashion reflects a blend of practicality and a strong sense of personal identity.

FASHION & BEAUTY

All-time favourite piece: Jeans and white T-shirt.

Favourite pair of shoes: Any A.S.98 boots or shoes.

Favourite day-bag: Lululemon crossbody bag.

Favourite work tool: Dell laptop and home office.

Favourite jewellery piece or designer: David Yurman.

Fashion obsession: Winter layering and sweaters.

Necessary indulgence for either fashion or beauty: Fashion—shoes and jackets; beauty—mascara.

Scent: Anais Anais Cacharel.

STYLE INSPIRATIONS & LIFE

Style icon: Linda Evangelista and Princess Diana. Favourite fashion designer or brand: Free People, InWear, French Connection.

Favourite musician: I have a few, but Van Morrison, Rolling Stones, Eagles, Fleetwood Mac would be the first that come to mind.

Album on current rotation: Conner Smith; Adam Doleac.

Film or TV show that inspires your style or that you just love the style of: Yellowstone, all the way; TV show hands down is The Young & The Restless—my all-time daily release.

Favourite cocktail or wine:  Favourite cocktail, Dillon’s Gin; favourite wine, Oculus. Favourite flower: Gladiolus.

One thing that consistently lifts your spirits during hard times: Family, friends and my home.

READING MATERIAL

Fave magazine: Boulevard Magazine, locally, Nuvo, House & Home, Alive

Last great reads: Parable of a Broken Heart, by Steph Leis; Finding Freedom: Harry and Meghan and the Making of a Modern Royal Family, by Omid Scobie; From This Moment On, by Shaina Twain

Book currently reading: Eat Like a Legend, by Dan Churchill, and Brad Pattison’s Puppy Book.

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.

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.

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.

Keepers of the Land

Images from the making of a hopeful new documentary

INTRO

BY

KIM GRAY

PHOTO CAPTIONS BY DEIRDRE LEOWINATA

White plumose anemones, red and green urchins, scallops and multicoloured sponges decorate a boulder topped with kelp in Kitasoo Xai’xais territory. The waters of the BC coast are some of the richest in the world, hosting an explosive diversity of marine life.

PHOTO: MOONFISH MEDIA/KITASOO XAI’XAIS STEWARDSHIP AUTHORITY

Deirdre Leowinata, with her background in visual communication and ecology, is committed to evocative, evidence-based storytelling. She and her partner Tavish Campbell run Moonfish Media, which is focussed on the world of environmental justice.

Doug

is the elected chief councillor of the

Nation. Neasloss—the visionary behind the documentary film Keepers of the Land— carries the Xai’xais name Muq’vas Glaw, which means “White Bear.”

I’ve often heard people refer to the remote west coast of Canada as our country’s “Galapagos.”

Now that I’ve travelled here, I can tell you with certainty why this is, and why a visit to the wildlife-rich region can leave you gobsmacked.

I certainly was a few years back when I visited Spirit Bear Lodge, owned by the Kitasoo Xai’xais First Nation, and located in Klemtu on BC’s central coast.

Lodge guides, while generously sharing their culture, introduced me and fellow guests to local wildlife—both by foot in lush, ancient forests (where we observed a spirit bear splashing and fishing in a waterfall) and by boat on the ocean (where we had an intimate encounter with a giant humpback whale).

For most people, experiences like this in the natural world are rare. When they do happen, though, individuals are changed by the knowledge that a world so remarkable exists at all. They’re also left wondering about what’s being done to protect this world into the future.

Enter Keepers of the Land, a new, multiple-award-winning documentary co-produced by the Kitasoo Xai’xais Stewardship Authority and Moonfish Media.

Film visionary Douglas Neasloss, also the elected chief councillor of the Kitasoo Xai’xais Nation, says he dreamed about making a film like Keepers of the Land for “a long, long time.”

His goal with the documentary is to promote his nation’s approach to stewardship.

“I wanted to highlight what our little community has done. We punch way above our weight,” says Neasloss, whose Xai’xais name is Muq’vas Glaw, which means “White Bear.”

“I also wanted to highlight the underwater world. The marine environment, which we’ve taken measures to protect, is very important to us. We’re an ocean people. We depend on the ocean for food and transportation,” he says.

“Finally, I wanted a film that highlighted the elders talking about our stewardship responsibilities, something future generations would be able to watch. Now, here they are, captured forever.”

During the pandemic, Neasloss connected with Moonfish Media’s Deirdre Leowinata and Tavish Campbell about bringing his dream to life in a cinematic way. The pair jumped at the opportunity for a number of reasons, including Moonfish Media’s focus on environmental justice.

“This film is about a nation on the remote central coast of BC coming into its power and taking control of its resources after 150 years of oppression and trauma,” says Leowinata. “The conserva-

Campbell is a cinematographer specializing in the underwater world. He pursued this career as a way to advocate for Canada’s West Coast, with which he has a deep personal connection. He and film co-director Deirdre Leowinata (both make up Moonfish Media) began shooting Keepers of the Land in 2021, spending the majority of the year collecting footage from under and above the water.

Filmmaker

Filmmaker

Neasloss

Kitasoo Xai’xais

Tavish

PHOTO: MOONFISH MEDIA/KITASOO XAI’XAIS STEWARDSHIP AUTHORITY

PHOTO: MOONFISH MEDIA

PHOTO: MOONFISH MEDIA

Klemtu, home to the Kitasoo Xai’xais Nation, is a small community of 350 people located on Swindle Island off the central coast of British Columbia in the Great Bear Rainforest. The documentary “Keepers of the Land” features the community’s impressive efforts to steward their territory for future generations.

PHOTO: MOONFISH MEDIA/KITASOO XAI’XAIS STEWARDSHIP AUTHORITY

Silver, ocean-phase sockeye salmon collect at the mouth of a river in Kitasoo Xai’xais territory on their return home to spawn. The ecosystems and inhabitants of the Pacific Northwest are heavily reliant on the return of this iconic fish for food.

PHOTO: MOONFISH MEDIA/KITASOO XAI’XAIS STEWARDSHIP AUTHORITY

field technician Vernon Brown looks up at a towering red cedar. The nation, which is taking the management and protection of its territory into its own hands, is conducting close to 30 research and monitoring programs involving everything from trees and wildlife

PHOTO: MOONFISH MEDIA/KITASOO XAI’XAIS STEWARDSHIP AUTHORITY

PHOTO: MOONFISH MEDIA/KITASOO XAI’XAIS

Hereditary chief Ernest “Charlie” Mason Jr. —a central character in the documentary Keepers of the Land— pilots his herring skiff during the harvest. One of Chief Mason’s hereditary chief names is Nismuutk, meaning “a person who helps, a person who gives.”

PHOTO: MOONFISH MEDIA/KITASOO XAI’XAIS STEWARDSHIP AUTHORITY

Humpback whales along BC’s west coast have made a comeback in the last 30 years given the efforts of individuals and non-governmental groups and new government policies.

A pacific herring looks out at the rest of his spawning school from within a bed of fucus seaweed. The herring spawn is the first major natural history event of the year, infusing the entire BC coast with an important and abundant source of food for a multitude of species after a long winter.

PHOTO: MOONFISH MEDIA/KITASOO XAI’XAIS STEWARDSHIP AUTHORITY

The waters of Gitdisdzu Lugyeks (Kitasu Bay) swirl with a milky blue colour during the herring spawn. In 2022, the Kitasoo Xai’xais Nation declared the bay a marine protected area. On April 17, 2024, the area was announced by the Marine Conservation Institute in Athens, Greece as Canada’s first “Blue Park”—a globally recognized example of outstanding marine protection.

PHOTO: MOONFISH MEDIA/KITASOO XAI’XAIS

STEWARDSHIP AUTHORITY

tion policy that the Kitasoo Xai’xais Nation is driving offers solutions that are missing in the conservation world. These are solutions that I want to help uplift.”

Meanwhile, the spectacularly beautiful short documentary—a reassuring and inspiring film in countless ways—continues to win accolades at film festivals everywhere.

“It’s been cool to see us alongside big hitters like National Geographic and the BBC. Our little community!” says Neasloss. “I hope that people around the world will watch Keepers of the Land and see that Indigenous communities like ours can get the job done. We’re not talking about the work. We’re actually doing it.”

A spirit bear holds tight as he feasts on a pink salmon. The fall salmon run is a critical part of the spirit bear’s diet before the animal’s long winter hibernation.

PHOTO: MOONFISH

PHOTO: MOONFISH MEDIA

A culinary retreat

Connecting to nature is the new luxury

WORDS + PHOTOGRAPHY LIA CROWE

immo 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.

Photo: Cathie Archbould / Government of Yukon

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.

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.

I have always found life underwater to be a magical sanctuary, so our snorkelling excursion on day three was something I was eagerly awaiting. Guided by sustainable seaweed harvester and expert (and mermaid) Amanda Swinimer, we suit up in wetsuits, masks and snorkels and follow the flick of her fins into the depths. The strong current sweeps us along a fantastical journey of iridescent kelps and curly seaweeds that she taught us about ahead of our plunge.

When finally surfacing from the dream depths, we find the mother ship waiting to bring us back aboard and quickly ferry us to a small island. Shivering in my wetsuit, I see on this little island a fire on the rocks waiting to warm us up. Once stripped of my neoprene and beginning to warm up, I follow a little pathway that reveals a 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.

hot properties

Where nature and luxury coalesce

A family haven at Wilden in Kelowna

WORDS NATALIE BRUCKNER X PHOTOGRAPHY COURTESY WILDEN

Far From the Crowds Yet Close to Everything. This tagline for Wilden, located in the north end of Kelowna, truly captures the essence of this peaceful enclave. Just a 10-minute drive from downtown, Wilden offers a harmonious blend of tranquility and convenience, framed by the breathtaking green space of natural forests, enchanting ponds and well-worn trails that wrap around this charming and sought-after neighbourhood.

Before me lies an open steel staircase with glass accents, drawing my gaze straight across the living room to the expansive deck beyond, where a shimmering pool and generous outdoor space beckon. This seamless integration of indoor and outdoor living is quintessentially Okanagan, where nature and luxury coalesce.

As I approach 1454 Rocky Point Drive, the property I’m privileged to explore today, I’m embraced by the soothing melody of a waterfall, artfully woven into the rocks near the entrance. This feng shui-inspired feature sets a tranquil tone, a prelude to the serenity that seamlessly transitions from the outside in.

My journey begins with a warm welcome from Kirsten Brown, Wilden’s VP of operations, who graciously guides me on a tour, starting along sleek concrete pavers that lead to a grand eight-foot front door. As it swings open, a dramatic 20-foot-high foyer greets me, bathed in natural light that invigorates the space, as if I’m breathing in the freshness of the outdoors all over again.

Before me lies an open steel staircase with glass accents, drawing my gaze straight across the living room to the expansive deck beyond, where a shimmering pool and generous outdoor space beckon. This seamless integration of indoor and outdoor living is quintessentially Okanagan, where nature and luxury coalesce.

On the main level, the home’s design elements captivate at every turn. A striking linear gas fireplace, with its leathered soapstone facade, anchors the living room, conjuring images of cosy winter evenings with a glass of Okanagan wine in hand. The distressed white oak floors, paired with warm wood accents, offer a comforting contrast to the modern black and white aesthetic that defines the space.

Beyond the living room, expansive floor-to-ceiling glass doors open onto a large, covered patio. This space, again adorned with wood soffits and stone accents, features an outdoor kitchen equipped with a built-in bar, barbecue, wine fridge and speakers—perfect for year-round entertaining. Accordion-style windows from the kitchen to this patio promise effortless transitions between indoor and outdoor gatherings.

From the patio, I catch glimpses of Okanagan Lake and Traders Cove Regional Park that invite exploration, their natural beauty mirrored in the home’s warm wood finishes and contemporary

DISCOVER THE VERSATILITY.

RECREATION, GOLF, CITY COMMUTING, WORK. Canada’s only manufacturer of street-legal low-speed electric vehicles.

www. simolo customs.ca

design. The poolside backyard offers an idyllic spot for soaking in the sun and savouring the glimpses of the lake and the nature on all sides. And when the sun goes down, the gas fire rock is a comfortable place to gather and stargaze.

Back inside, the heart of the home is centred around a grand kitchen, where sleek quartz countertops, European-style cabinetry and high-end Bosch appliances take centre stage. An oversized Thermador fridge, cooktop, steam oven, regular oven and convection microwave truly cater to the needs of any home chef. Behind the prep counter, a cleverly positioned wood veneer and glass backsplash again adds warmth, continuing a theme found on the back of the large island. This kitchen truly is a dream for entertaining and cooking.

Discreetly tucked behind the kitchen, a servery equipped with a second dishwasher and ample storage ensures that the main kitchen remains pristine, even during the most elaborate gatherings.

On this floor, Kirsten reveals her favourite spot— the laundry room. Unlike many laundry spaces that are tucked away with no natural light, this room features windows with lake glimpses.

“The floor is a porcelain tile made to look like wood,” Kirsten explains. “And look at all the storage.”

Even for someone like me who isn’t fond of laundry, I imagine this space is a pleasure to use, making the task of managing laundry for a family of six seem a little easier.

From this level, we access a three-car garage, ideal for storing all the toys. The epoxy-finished floor ensures durability and ease of maintenance, while extensive storage options abound throughout the home.

Kirsten notes, “The storage is off the charts,” and she’s absolutely right—there are coat closets and a full bathroom on this level, featuring a modern pedestal sink, wood panelling and porcelain tile that mimics marble.

Before taking my tour up the floating staircase—a striking blend of white oak, steel and glass—I discover a versatile space on the main floor that could serve as an office or a bedroom, given the proximity to the full bath.

Upstairs, the grand master suite awaits, a sanctuary where unique carpeting adds a touch of interior-design flair. A partial wall acts as both headboard and stylish divider, separating the bed from the vanity area behind. The suite also features two impressive closets.

“This is what I call ‘his’ closet,” Kirsten says, opening the doors to reveal a spacious, well-appointed wardrobe.

“And this is ‘hers,’” she laughs, leading me into a walk-in closet that reminds me of something Carrie from Sex and the City would have—perfect for organizing a collection of Manolos.

The master en suite is a haven of luxury, featuring a separate toilet area for privacy, a makeup station and a dual floating vanity with ample storage in a classy grey wood-tone veneer. The walk-in shower offers a soothing retreat, while the soaker tub beyond presents a breathtaking view of Okanagan Lake, inviting you to unwind as the day slips away. Heated floors add a touch of luxury, ensuring that even the chilliest mornings start on a warm note, while access to a private deck provides a perfect spot for morning coffee.

Another bedroom on this floor, complete with its own en suite, maintains the home’s cohesive aesthetic while adding its own unique charm.

Descending to the lower level, I’m greeted by nine-foot ceilings and a spacious games room, complete with a wet bar, apartment-sized fridge and microwave. The architectural design here allows natural light to flood the space.

This 2,100-square-foot lower level also houses the mechanical/ electrical room with geothermal heating for quiet, energy-efficient warmth, and a built-in vacuum system for the entire home. Two large bedrooms and two full baths round out the amenities on this level. And a surprise 438-square-foot storage area, under the garage’s suspended slab, accessible from the exterior, is the perfect place to store seasonal items. The hobby room could easily become another bedroom with the addition of a closet, if the already five bedrooms aren’t enough.

As we head back upstairs, I realize this home would make a perfect fit for a multi-generational family, with features designed to accommodate everyone’s needs. It’s a residence that invites enjoyment and gatherings, reflecting the essence of a home to be lived in.

The tranquility and low maintenance of this home, where the indoors effortlessly meets the outdoors, is a reminder of what makes Wilden so special—a place where life unfolds at its own pace, far from the crowds yet connected to everything that matters.

This home isn’t just a place to live; it’s a place to thrive, surrounded by nature’s beauty and the comforts of modern luxury.

SUPPLIERS LIST

Home Designer: Jeremy Newell Design

Contractor: Wilden Construction

Geothermal: Geotility

Landscape: Tiger Landscaping

Fired up for candles (and more)

Mother-daughter team creates unique Kelowna store

WORDS SUSAN LUNDY PHOTOGRAPHY LIA CROWE

“Embrace the light, celebrate the small joys, and let every flame remind you of the beauty in every day.”

Apassion for candle-making has blossomed into a unique store in Kelowna, where the mother-daughter team of Melanie Bonic and Riley Loreth aim to “spice up” their clients’ lives.

The Style of Emare, which opened last summer, offers an eclectic mix of beautiful hand-poured soy wax candles, funky loungewear, jewellery and one-of-a-kind home accessories. Boulevard met up with Melanie and Riley to learn more.

BOULEVARD: HI MELANIE AND RILEY. WHO ARE THE TWO OF YOU AND HOW DID YOU GET TO THE OKANAGAN?

Melanie: I am the mom in this mother-daughter duo, and Riley is my daughter. Riley came here eight years ago for a change and never looked back. I came here four years ago!

BOULEVARD: WHAT IS THE STYLE OF EMARE?

Melanie and Riley: The Style of Emare is a brand we have created. We want to educate people about our products, which are non-toxic (no parabens or phthalates). Many people aren’t aware of the toxins in their candles, room sprays and diffusers, or how they can be affected by them. We opened our boutique in 2023 and our new location is on Lakeshore Road in Kelowna. Along with our candle line, we have jewellery, loungewear, crystals and more. We want to help you elevate your space, your style and your energy!

BOULEVARD: WHAT IS THE “CREATION STORY” OF YOUR BUSINESS?

Melanie: The story began when Riley first mentioned her desire to make candles. The candles were created at first by using recycled wine bottles as the vessels and putting unique images on them. And then, about a year later, after a “happy hour” on a patio, where we brainstormed our dreams/ideas on a napkin, we eventually expanded into incorporating The Style of Emare ves sels, scents and naming the candles after the songs we love! (I think Riley still has the napkin.) To quote Prince: “To create something from nothing is one of the greatest feelings.” And it truly is!

EXCEPTIONAL EYE CARE IN KELOWNA

For Over 30 Years

Thank you for your donated glasses!

250-762-3309 | tutteyes.ca 2918 Tutt Street, Kelowna

Delivering vision care to people living in isolated communities around the world

BOULEVARD: TELL US A LITTLE BIT ABOUT RILEY’S RESEARCH AND EXPERIMENTATION WITH CANDLE-MAKING.

Riley: It took me almost a year to perfect the process, but I was determined from the beginning to use soy wax and non-toxic oils. My focus was on creating candles that were not only aesthetically pleasing, but also healthy and clean.

BOULEVARD: WHERE DOES THE NAME OF YOUR STORE COME FROM?

Riley: We created the name from our initials M and R (em/are). It’s that simple!

BOULEVARD: WHAT IS THE PHILOSOPHY BEHIND THE STORE?

Melanie: Our philosophy is simple—life is too short for dull moments. Embrace the light, celebrate the small joys, and let every flame remind you of the beauty in every day. We don’t just sell candles, we offer a chance to ignite your spirit and illuminate your path with a bit of fun and a lot of passion! We want our store to quite literally “spice up your life!”

BOULEVARD: HOW DO YOU DECIDE WHAT PRODUCTS TO SELL?

Riley: We usually brainstorm on my mom’s couch with a bottle of wine, and it truly comes down to what we would like to have in our home and what we feel will inspire our customers.

BOULEVARD: WHAT ARE YOUR BESTSELLERS?

Melanie: Our bestsellers are definitely our candles, along with our diffusers, room sprays and our popular “Don’t F*!~ With My Energy” crewnecks. Our top scent is Spice Up Your Life, featuring a blend of suede, sage and sandalwood.

BOULEVARD: WHAT MAKES PEOPLE WANT TO RETURN TO YOUR STORE?

Riley: We hope customers return to our store for the unique products we carefully curate and the vibrant, energetic atmosphere we offer. Plus, we provide refills for our candle vessels, adding an extra reason to come back!

BOULEVARD: WHAT IN YOUR BACKGROUND MAKES YOU THE PERFECT PAIR TO RUN EMARE?

Melanie: Our strong mother-daughter relationship helps with the communication aspect (totally okay to have no filter, ha ha). I offer years of experience in business, marketing and sales, while Riley brings her graphic design diploma and candle-making expertise. Together, we feel our passion and synergy create something special!

BOULEVARD: WHAT ARE THE REWARDS OF BEING A MOTHER-DAUGHTER TEAM?

Riley: I can go to my mom with anything, whether it’s a crazy idea, a new product or business advice, and I can always count on her for an honest answer. I really value her business advice, and whether we’re working on scent choices, label design, marketing, networking or social media, I wouldn’t choose any other business partner.

Melanie: It’s been a dream come true, opening a store and creating a brand with my daughter. We truly complement one another in the many tasks involved in running a business.

BOULEVARD: TELL US ABOUT THE EVENTS YOU HOLD AT THE STORE.

Melanie: Throughout the year, we host events that feature oracle/tarot readings paired with champagne and tapas. Each ticket includes a 15-minute reading and the chance to shop with a friend, offering a fun way to explore these mystical experiences. We also organize pop-ups with local vendors to give them a platform to showcase their products.

BOULEVARD: WHAT’S IN THE FUTURE FOR THE STYLE OF EMARE?

Melanie and Riley: We’re excited about the future of our brand. We have plans to introduce new scents and products while staying committed to clean and safe standards. Our events will continue to evolve, and we’ve launched a wholesale line along with custom candles for businesses. As our window sign says, “Get ready to be obsessed,” and we truly hope you will be.

106 DEVON DRIVE

5 bed | 3 bath | 3,102 sq.ft. | $3,888,000 French inspired waterfront estate on picturesque Skaha Lake. Gorgeous and inviting design by award-winning Cedric Burgers, with 0.56 acres of private land and new dock with boat lift. MLS 10322292

5

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

Patrick Mensah Kane wears clothing created from upcycled bedsheets and a denim duvet cover ($349).

Rochelle Kurian wears an outfit that was created from an upcycled bedsheet ($249).

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.

Mission OUR BROKERAGE’S

Our goal is to establish a community of diverse, likeminded associates with exceptional skills who can unite, learn from one another, share resources, and deliver unparalleled service to our clients. By providing our agents with superior support, access to cutting edge industry data, and advanced technological tools, Chamberlain clients are assured they’ll receive the most professional and comprehensive service in the industry.

$2,250,000

2805 FORSYTH DR PENTICTON, BC

Indulge in the epitome of luxury and seclusion at this magnificent gated 1-acre estate, offering breathtaking views of Okanagan & Skaha lake and the bustling cityscape.

MLS ® 10316457

$1,899,000

3338 CHOCOLATE LILY LN KELOWNA, BC

Welcome to Lakehouse, an exclusive new neighborhood featuring 45 luxurious lakeside residences nestled along the shores of Okanagan Lake in Trout Creek.

MLS ® 10313149

$1,079,000

$3,295,000

525 VANCOUVER AVE

PENTICTON, BC

Don’t miss this opportunity to own this spectacular custom home on Vancouver Ave! This 4,507 sq ft home features unobstructed views of the Okanagan Lake, has a large patio with pool, home gym, theatre, and a wine room for all of your entertaining needs!

MLS ® 10318851

$13,500,000

3960 BEACH AVE

PEACHLAND, BC

Discover nearly four acres of prime semi-waterfront property in the heart of the Okanagan, offering a unique blend of natural beauty and multi-family development potential.

MLS ® 10322895 & 10322896

$2,699,000 8349

Welcome

$1,489,000

$5,495,000

$1,599,000

$2,000,000

$5,699,000

4383 HOBSON RD KELOWNA, BC

Experience unparalleled luxury in this estate-gated property, nestled in the heart of the prestigious Lower Mission. With over 10,000 sq. ft. of living space, this exceptional residence showcases exquisite craftsmanship and meticulous attention to detail.

MLS ® 10322822

$2,095,000

With Italian tiles and hardware, custom glasswork, hardwood flooring, solid core doors, custom lime wash, stunning cabinetry and countertops, this is one home you do not want to miss. MLS ® 10318761

iGrit, wit and market fit

Navigating the tides of luxury real estate with Chamberlain Property Group

WORDS NATALIE BRUCKNER X PHOTOGRAPHY DARREN HULL

n today’s buyer’s market, thriving in luxury real estate takes more than just a hawk-eyed attention to detail and a knack for negotiation; it demands grit and a wealth of experience. Add a touch of wit, and you have the perfect recipe for success—qualities that the agents at Chamberlain Property Group have in spades.

“Anyone can sell in a seller’s market, but when the pendulum swings, it’s a different story. The current buyer’s market is definitely more challenging, but can also be more rewarding and exciting,”

says Kirk Chamberlain, founder, owner and realtor at Chamberlain Property Group. “You have to be prepared to spend more time and money in a buyer’s market, but it allows you to form stronger bonds with clients.”

Kirk isn’t just a realtor and business owner; he’s a beloved local figure with deep roots in Westbank, where he grew up. He embodies the spirit of entrepreneurship while staying firmly grounded in his community. The word “entrepreneur” might be too modest for him, though he’ll quickly deflect any such praise to spotlight the achievements of the agents at his brokerage.

Real estate may be Kirk’s passion, but his greatest love is for his community and family. Living in the warm and welcoming commu-

nity of Summerland with his wife Katie of 20 years, Kirk has four kids—two older, aged 27 and 25—and two younger, a six-year-old and a 12-year-old.

Kirk’s commitment to community isn’t just lip service. Chamberlain Property Group is a cornerstone of local support.

“We’ve sponsored between 50 and 60 events—everything from car shows and golf tournaments, to youth sports teams,” Kirk says.

In fact, the brokerage operates like a close-knit family, where agents put their clients’ needs above all else.

“Our community involvement and the trust we’ve built are crucial,” Kirk adds. “Our agents genuinely care about their clients and where they live.”

With over 30 years of sales and marketing experience, Kirk’s Westbank upbringing gives him an edge in the Okanagan real estate market. His encyclopedic knowledge of property values and market trends sets him apart. But Kirk’s talents extend beyond mere instinct; they are refined through critical analysis and exceptional negotiation skills, empowering him to tackle even the most complex challenges, like the current market.

However, real estate wasn’t always in Kirk’s grand plan. It was something he came across later in his career. After dabbling in it part-time, it very quickly became a full-time career. This is what fuelled Chamberlain Property Group’s impressive growth. Now, with over 45 associates and three offices—soon to be four—the company’s expansion plans come as quite a surprise to Kirk.

“We have offices in Summerland, West Kelowna and Penticton, with a second office opening in Penticton soon. Between us, we have a collective 800-plus years of sales and marketing experience as well as over $5 billion in sales,” Kirk explains.

“Becoming a brokerage was never in the plans, but it came out of necessity due to more clients asking to cover a wider area. Due to our model, we only accept experienced agents who can uphold the brokerage standards.”

While the company continues to expand its reach, Kirk shuns the idea of further growth and instead is focused on maintaining quality over quantity.

“We are not focused on being the biggest brokerage in the Okanagan, only the best,” says Kirk.

A key to the company’s success, Kirk explains, is Myrna Selzler, the managing broker who keeps the business running smoothly. Myrna’s own real estate journey began by coincidence during her childhood with Monopoly victories that foreshadowed a remarkable career. She has since built a stellar reputation in commercial real estate, brokerage ownership and consulting, making her an invaluable asset. Myrna is, as Kirk explains, the glue that holds it all together.

As Chamberlain Property Group continues to grow, so too does the Okanagan, now on the verge of a remarkable boom.

“There’s been a real shift. Probably 80 per cent of our luxury buyers are coming from the Lower Mainland,” Kirk observes.

Many see the Okanagan as a new frontier for growth, reminiscent of Vancouver’s past boom. “Everyone thinks it’s expensive now because of the recent growth, but it’s nothing compared to what it will be,” he adds.

With the Okanagan poised for a real estate explosion, Chamberlain Property Group isn’t just keeping up—it’s leading the charge in luxury real estate. With a team that feels like family and a leader who blends grit with passion, they’re not just navigating the market—they’re helping shape its future.

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 learn this, so another hot tip is to carry cash. Our credit cards didn’t always work, and my debit card rarely worked, so we used a lot of cash.

Getting cash out of a bank machine? Look for Toronto Dominion or Wells Fargo, as a lot of other banks are hit and miss for accessing funds with Canadian debit cards.

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.

Virginia.

$15,900,000

12407 COLDSTREAM CREEK ROAD, COLDSTREAM, BC

sq.ft. Home + 1068 sq.ft. Guest cottage + 1000 sq ft. Beach house

#6—17211 THOMSON ROAD, KALAMALKA LAKE

72ft level waterfront • Exclusive gated neighborhood • Architectural design • Suite & guest wing

$3,900,000

#8–80 KESTREL PLACE, OKANAGAN LAKE

Gated privacy • Fabulous dock w/lift and outdoor spaces • Nothing overlooked for ultimate comfort

$4,280,000

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.

World Class Entertainment

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, conveniencebased North American approaches to what and how we eat.

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 nourishment, and the less likelihood of digestive upset.

COLLEEN HANSON

Colleen is a professional Interior Designer with over 3 decades of experience in the home building industry, offers her expertise in creating beautiful and stylish interiors for many home builders in the Okanagan area. By appointment only at Nufloors Kelowna.

ELICIA ARDO

Elicia is a sales professional with a remarkable ability to establish meaningful connections and deliver outstanding customer experience to ensure customer satisfaction.

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.

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.

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

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.

SHOWHOME: SATURDAYS & SUNDAYS 12-3:30PM LAKE, PARK, AND MOUNTAIN VIEWS

3 HOMES REMAINING

FROM $1.6-$4.5 M

Located at 450 Groves Ave, in the heart of Kelowna's South Pandosy Village, 450 PARC emerges as the Okanagan's only six storey, boutique, luxury, concrete condominium community.

With just twenty private, luxury residences across six stories, 450 PARC guarantees unparalleled privacy and tranquility, where residents share an elevator with only nine other like-minded homeowners. Price of the remaining 3 homes includes a full furniture package from Lexi + Lake Home.

Call 250-878-9411 for a private showing. 450PARC.COM

Pack a spirit Adventure

Puerto Rico is a distinctly un-American American destination

We are kayaking around a large, man-made lagoon in San Juan, Puerto Rico, admiring the new high-rise condominiums, when my guide points to the banks of the lagoon, where mangrove trees dip their nubby, mussel-encrusted fingers into the water.

“Not long ago the lagoon banks were completely covered in green iguanas,” he says, of the six-foot reptiles that were released into the wild by pet owners back in the 1970s. “They were invasive and caused so much damage that the government gave us permission to hunt them. I don’t eat them. But people who do say they taste quite good, like chicken.”

WORDS LAUREN KRAMER

Spain maintained a stronghold on the island until 1898, when it became the US territory it is to this day. But the Spanish influence remains pervasive, easily perceptible in the mother tongue, the cuisine and the islanders’ distinct cultural identity.

There’s not a single iguana sunning itself on the lagoon banks now, and the once-polluted waters have been cleaned up. Today kayakers and paddle boarders glide around the lagoon and swimmers wear masks and snorkels in hopes of seeing the manatees, lobster, fish and sea turtles that now swim freely between the ocean and the lagoon.

Just across the road lies the golden sand of the Isla Verde beaches, where cruise ship and resort travellers spend their free time sipping piña coladas as they soak up the sun.

Here is some advice: when given the choice between days of sun-baked lethargy or heading out to explore Puerto Rico, don’t think twice. Rent a car, pack a spirit of adventure and hit the road. This American territory is completely un-American, an island with a fascinating history and a rich cultural identity. Head on hikes into its lush, tropical rainforests, and take a snorkeling trip to see its brilliantly iridescent marine life in the Caribbean Sea. In short, say no to the fog of beach days defined by alcohol and suntanning. There’s just too much else to see and do in Puerto Rico.

You can’t leave San Juan without exploring Old San Juan, and one of the best ways to do this is with Spoon, a boutique food and history company. Our guide, Pablo Garcia, is a mixture of performer, history buff and culinary connoisseur, and he starts our tour in the Plaza del Quinto Centenario, where fortifications more than 500 years old lie before us.

La Fortaleza and El Morro were built in the 1500s, and their thick, stone walls, 185 feet above sea level, guarded the city’s harbour from invaders. The walls are punctuated by “garritas,” dome-shaped sentry booths located shouting distance from each other, so when one sentry perceived a threat on the horizon, he simply yelled a warning to his cohorts.

This American territory is completely un-American, an island with a fascinating history and a rich cultural identity. Head on hikes into its lush, tropical rainforests, and take a snorkeling trip to see its brilliantly iridescent marine life in the Caribbean Sea.

We stop for coffee at Don Ruiz, a coffee shop located in Ballajá Barracks, a historic building and former military housing. The coffee beans are from a four-generation family farm specializing in single-harvest, hand-picked beans.

“In the 1700s, coffee was big business in Puerto Rico and one in every six cups of coffee worldwide was made with beans grown on the island,” Pablo says. “Coffee money built our roads and sealed our dams.”

It also caused the deforestation of 95 per cent of Puerto Rico.

Spain maintained a stronghold on the island until 1898, when it became the US territory it is to this day. But the Spanish influence remains pervasive, easily perceptible in the mother tongue, the cuisine and the islanders’ distinct cultural identity.

Over the next three hours, we wander between restaurants in beautifully preserved, colourful buildings in Old San Juan’s narrow, brick-laid streets. We sip soursop juice, a local hangover cure with a pear-like taste, and sample mofongo, a pastry made from mashed, fried green plantains.

We stop outside a local bank where Spanish history is boldly declared in a circular symbol above the door.

“That’s the seal of Puerto Rico, still used to stamp new laws to this day,” Pablo says. The seal depicts a tower representing Queen Isabella of Castile, a lion representing King Ferdinand II of Aragon and a cross symbolizing the Spanish Inquisition and Spain’s “discovery” of the New World.

The next day we head east to El Yunque National Forest, a tropical rainforest 40 minutes and a world away from the bustle and traffic of San Juan. The 28,000-acre forest is a fragrant tangle of lush greens where every leaf is wet with moisture and the pulsing flow of water can be seen everywhere. We inhale the rich, earthy aroma and listen to the musical mating calls of the coqui frogs.

Our guide, Franki Battistini, leads us to the Pimenta racemosa, a plant whose leaves numb aches and pains, and points out the taro, whose roots are an island carbohydrate staple. We see the calabash tree, whose fruit, once dried out, becomes a bowl for future meals, and the ylang-ylang, whose fragrance is found in Chanel No. 5.

He gestures at trees colonized by bromeliads, ferns and moss, and says, “These plants are full of medicinal properties that we’re still discovering. The cure for cancer could be right here.”

The forest didn’t look this verdant seven years ago, when Hurricane Maria struck the island, battering it with winds of up to 200 miles per hour for more than 30 hours. Franki lived through it and remembers its howl like a terrifying wolf at the door. When it finally receded, the trees that remained were bare, and the once thick canopy in El Yunque was decimated.

As it happens, that was a good thing.

“We don’t have a dormant season in Puerto Rico, so hurricanes are our natural landscapers—they clean things up,” he says. Within three months, the ferns, grasses and vines were back, stimulated by the loss of canopy cover and the higher temperatures.

We see massive tree ferns, bamboo forests and the Ceiba, Puerto Rico’s national tree, whose roots create the dam they need to sustain their growth for up to 300 years.

We climb a tower leading to a view of El Yunque’s cloud-shrouded peaks, 3,500 feet above sea level. The rainforest tumbles towards the ocean and on a clear day you can see all the way to the island of Saint Thomas, 179 kilometres away in the Caribbean Sea. It’s an average day on the island, with the mercury hovering around 80 degrees Fahrenheit, and the prospect of playing in that sea is just irresistible.

Within 15 minutes we are at the marina, boarding a vessel destined for the coral reef. And 20 minutes later, we’re in the warm Caribbean water, surrounded by schools of iridescent fish and mesmerized by an underwater world swirling with vibrant colour.

It’s not what comes to mind when you think about domestic travel in the United States, but Puerto Rico is a uniquely un-American American destination. This is an island whose appeal lies in its deep historical roots, its rich cultural tapestry and its exquisite natural beauty, both above and below sea level.

Oh, and don’t leave without trying its national drink, that heady mix of coconut cream and pineapple juice fondly known as the piña colada.

IF YOU GO:

Getting there: There are no direct flights to Puerto Rico from Vancouver. The commute requires a stopover and around eight hours of flying time.

While many of the big-brand hotels have a strong presence on the island and high price tags for accommodation, there are also many small inns and “paradores,” family-owned properties offering a more intimate hospitality experience. To explore them and find more information on Puerto Rico, visit DiscoverPuertoRico.com.

The Spoon Experience (thespoonexperience.com) offers boutique food and history tours of Old San Juan.

To eat like a local, visit Loiza, where a selection of kiosks and restaurants on the cusp of the boardwalk offer stuffed mofongos (mashed plantains), alcapurrias (fritters) and fresh-caught seafood with rice and beans.

To get a meaningful glimpse at the forest’s vegetation, El Yunque is best explored in hiking boots, with or without a guided tour. Tours with varying levels of adventure are available. fs.usda. gov/elyunque

Book a snorkeling trip to the coral reef from the Luquillo Marina, where many operators offer half-day excursions.

secrets and lives — AND THE 7 SINS with TAMMY MERCER

Tammy Mercer is a senior wealth and investment advisor who has been coaching her clients through the ups and downs of the markets since launching her wealth management career in 1997. She is currently building her own wealth management practice with BMO Nesbitt Burns, with authentic, trusting relationships at the heart of her professional ethos.

In her wealth management practice, Tammy works with high-net-worth individuals, from professionals, entrepreneurs and business executives to inheritors and retirees.

“I offer an objectives-based, client-centric approach that focuses on the personal and financial implications of expected and unexpected life transitions,” she says.

Tammy holds both a Certified International Wealth Manager designation—recognized worldwide as a top credential in wealth management for high-net-worth clients— and a Fellow of the Canadian Securities Institute designation, which is held by only a small number of financial service professionals who have met standards for industry experience, advanced education, and ethics.

WORDS CHLOE SJUBERG X PHOTOGRAPHY LIA CROWE

These trustworthy credentials are backed up by her personal approach to building client relationships, founded on authenticity and trust.

“Working from a foundation of trust, clients feel safe to share their most intimate thoughts, values and beliefs, which allows me to truly help them achieve the personal and financial success they desire,” she says.

And it’s building these deep, authentic relationships that Tammy finds the most rewarding part of her job. It makes it all the more satisfying for her to see her clients realize the goals they’ve been planning together.

This approach is also what makes Tammy’s work stand out in her industry. It’s not just about knowing how to manage money well, she says—that’s simply the baseline requirement in her field. Tammy takes the time to truly get to know her clients and their goals, so they trust her to give them honest advice that helps them make sound financial decisions—regardless of whether there’s a benefit in it for her.

“Sadly, too many people seem to operate from a place of ‘What’s in it for me?’ I just don’t think that way, and my clients truly appreciate the honesty they receive from working with me as a trusted advisor.”

Tammy was born and raised in Calgary, but her husband’s military career took them from Ontario to Vancouver Island and eventually to Kelowna in 2016. It’s where she feels they were meant to be.

“Kelowna was where we ended up somewhat by chance. My parents lived here, but we didn’t move here for them…or so we thought.”

But, soon after they settled in Kelowna, Tammy’s father was diagnosed with terminal cancer and died a year later.

“I truly believe things happen for a reason,” Tammy says. “We realized we were destined to come here to support my mom.”

In addition to spending quality time with family and friends, Tammy and her husband enjoy travelling, golfing and exploring all that their Okanagan home has to offer. Tammy is also dedicated to keeping active in her community, as a member of the Rotary Club of Kelowna Ogopogo, sitting on the executive of 100 Women Who Care Kelowna, and supporting various community non-profit organizations.

Tammy’s professional practice goes beyond the numbers and dollar signs to the lived experiences of the people behind them, and is all the more successful and fulfilling because of it. Likewise, her learning and growth in her industry has been more than just by the book. Reflecting on the ups and downs of building her wealth management practice, and the experiences that have shaped her success, Tammy says: “With almost three decades of managing money over a variety of market cycles and walking clients through some pretty unique situations, you learn a few things that don’t come from a textbook. I’ve realized that running a successful practice means applying those life experiences to find creative solutions to whatever life throws at you.”

To learn more about Tammy and the work she does, visit nesbittburns.bmo.com/tammy.mercer.

The 7 Sins

ENVY:

Whose shoes would you like to walk in?

It seems a bit cliché given I’m in the investment business, but Warren Buffett. Not for the fact that he is one of the smartest investors of all time and a multi-billionaire (although I could do some amazing things with billions of dollars), but for his integrity, humility, honesty and generosity, which are some of the same values I have for myself.

GLUTTONY:

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

Cherry chocolate milkshakes from Peter’s Drive-In in Calgary. As a child, Peter’s Drive-In was one of our favourite pit stops and I’ve carried on that tradition with my own family any time we’re in the city. Nothing beats it on a hot day!

GREED:

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

A once-in-a-lifetime vacation with my family. We had a pretty big house fire when our kids were young, and it really put into perspective that spending time and creating memories with the people you care about is much more rewarding than “things” when it boils down to it.

WRATH:

Pet peeves?

People who are quick to judge others. I have always lived by the motto of giving people the benefit of the doubt and trusting them until they give you a reason not to. Even then, don’t write them off, just proceed with caution. None of us are perfect.

SLOTH:

Where would you spend a long time doing nothing?

On the beach. I am an absolute sun-lover, so my ideal day is soaking up the sun, reading a book or listening to music, beverage in hand.

PRIDE:

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

My endless desire to help others. Seeing others succeed because of some small thing I contributed to help them along is truly one thing that fills my bucket.

LUST:

What makes your heart beat faster?

My husband. We’ve been together for over 35 years and he is my best friend. I am truly blessed to have him as my partner in life.

INHABITING LANDSCAPES

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

Presented by HYMERS PRIVATE WEALTH OF RBC DOMINION SECURITIES INC.

If the stars align, you will chance upon that rare type of person whose compassion is matched only by their persistence – someone who sees the need for change and whose vision inspires others to join them in bringing that change to life.

For young survivors of child abuse and neglect who come to the Child & Youth Advocacy Centre of Kelowna in search of help and healing, Rhonda Hymers is one of those people. Through her Once in a Blue Moon™ Charity Event, Rhonda has galvanized a community of hope around vulnerable children in the Central Okanagan, gathering 340 likeminded individuals to raise an incredible $2.5 million in support of the Centre’s life-changing programs and services.

“The difficult truth is that 1 in 3 children in our community is impacted by abuse… and as alarming as that number is, statistics alone don’t move people to act – leaders do,” says the Centre’s Executive Director, Ginny Becker. “What Rhonda has done for our cause goes far beyond fundraising. It’s about building awareness and strength through collective impact. She is a champion in every sense of the word.”

A longtime Okanagan resident, Rhonda has built lifelong relationships with clients of her financial services practice, Hymers Private Wealth of RBC Dominion Securities Inc. With strong ties to community through her career and family, the July 11th event at O’Rourke Family Estate marks a bold step into philanthropy for Hymers.

“This journey has led me to deepen and grow my sense of purpose and community,” says Hymers. “Like me, so many people are moved by this work. The opportunity to partner with families like the O’Rourkes was such a privilege. Their Estate is such a stunning venue and the perfect place to celebrate the kind of profound change we wanted to make.”

Support from the event makes a fundamental difference to the way children and youth impacted by trauma experience care in the Central Okanagan, with critical investments being made to expand access to the Advocacy Centre’s on-site services to support their recovery.

“I am profoundly grateful to all those who came together to make such a powerful impact for these innocent children,” says Hymers. “With the right supports, they can have the bright future they deserve.”

Learn more at ca.rbcwealthmanagement.com/rhonda.hymers

Where Urban Meets Wild

Pondside Landing in the heart of Wilden offers a variety of home sizes with high-end interior designs. Enjoy a modern farmhouse-style townhome that feels nestled in nature while being just a short drive from downtown Kelowna and only ten minutes from the airport and university. Coming soon, Wilden Market Square will be just across the street. Living in a Wilden Townhome means low energy bills and reduced carbon emissions thanks to future-proof technology. Visit our Showhome or contact our sales team today!

JUNIPER

Starting at $769,900 + GST

Spacious, light-filled interiors with private rooftop terraces overlooking Still Pond Park.

ELDERBERRY

Starting at $1,149,900 + GST

Expansive, open-plan living with serene pond views from three private decks.