Boulevard Magazine Vancouver Island, Winter 2024 by Boulevard Magazine

WINTER 2024

Savour

VANCOUVER ISL AND LIFE AT ITS FINEST

A season to

DECADENT DELIGHTS Desserts to celebrate the season

HISTORY MEETS HAUTE COUTURE Treat yourself to luxurious, visionary and playful fashion

SWEET SPOT A chocolate lover’s guide to cacao

Navigating Your Fertility Journey A Fertility Expert Answers Your Fertility Questions WRITTEN BY | DR. RIKI DAYAN MD, FRCSC

IS INFERTILITY INCREASING? We know that infertility (defined as trying to conceive for 1 year) has doubled in Canada over the last 20 years and 1 in 6 couples and individuals trying to have a baby experience infertility. There are multiple reasons for that. The most significant is that women are having their first child later in life.

WHEN IT IS TIME TO GET YOUR FERTILITY CHECKED? For most women under the age of 35, we recommend trying for 1-year of regular unprotected intercourse prior to having a fertility evaluation. For women 35 and older we recommend that they should have a fertility evaluation after 6 months. • Other reasons for getting your fertility checked include: • Having endometriosis, or a previous pelvic infection or sexually transmitted infection. • The male partner has a history of infection (e.g. mumps), injury or surgery on his testicles, difficulty with erection or ejaculation, or if he has been diagnosed with a sperm problem. • Irregular menstrual cycles. • Health problem such as diabetes, polycystic ovary syndrome (PCOS), high blood pressure, or a history of cancer treated with radiation or chemotherapy. • A family history of early menopause or a diagnosis of decreased ovarian reserve.

PHOTO: MONKEYBUSINESSIMAGES

WHAT CAN YOU DO TO HELP COUPLES AND INDIVIDUALS WHO ARE TRYING TO HAVE A FAMILY?

With infertility on the rise, explore your options and treatments, plus how to prepare for British Columbia’s new IVF funding on the way in 2025. Dr. Riki Dayan MD FRCSC Dr. Dayan earned her BSc (Honours) at UVic and completed medical school and OB-GYN residency at UBC. Inspired by her experiences with infertility and pregnancy loss, she pursued a fellowship in Reproductive Endocrinology and Infertility at McMaster University. She is certified in OB-GYN and Reproductive Endocrinology by the Royal College of Physicians and Surgeons of Canada.

PHOTOGRAPHY | Jen Steele

There are a variety of treatments that we can offer depending on the fertility issue. Some treatments include ovulation induction with fertility pills or injections, intrauterine inseminations, and in-vitro fertilization (IVF). IVF involves removing a woman’s eggs, fertilizing them in a lab with her partner’s sperm, and then placing the embryo back in the woman’s uterus.Sometimes however, people just want to come in to make sure ‘all parts are working’ and opt not to have any treatment and that’s okay too. We are here to provide patients with as much knowledge as we can and help them achieve a pregnancy in the safest manner possible. The good news is that we are able to help most people achieve their dream of having a family.

HOW SHOULD PEOPLE WHO ARE EXPERIENCING INFERTILITY PREPARE FOR THE NEW IVF FUNDING IN BC? Currently your initial consult and follow-up appointments with a fertility doctor are covered by MSP. According to the NDP government, as of April 2025, one cycle of IVF will be covered at our fertility clinics in B.C. If you are struggling to conceive you should consider getting a referral to a fertility specialist now so that by April you will have seen a specialist, have all your preliminary testing done, a fertility diagnosis and conversation with your fertility doctor about whether IVF is right for you and whether there are alternative treatments you should consider in the meantime.

Comprehensive Fertility Care Close to Home For Vancouver Island Patients Whatever your fertility needs are, you can now access complete fertility care at Olive Victoria’s new state-of-the art IVF clinic.

Olive Fertility Centre (olivefertility.com) is one of Canada’s leading IVF and prenatal diagnosis centres, with clinics in Vancouver, Surrey, Kelowna and Victoria. We offer inclusive fertility care for those with primary or secondary infertility, LGBTQ2SIA+ persons and people needing donor sperm, donor eggs or surrogacy, egg freezing, and beyond.

Complete Fertility Care 545 Superior St. Victoria, BC | 250-410-1664 | olivefertility.com /victoria IVF, EGG FREEZING, GENETIC SCREENING, DONOR SPERM, DONOR EGG, SURROGACY, NON-INVASIVE PRENATAL TESTING (NIPT) OFFICE HYSTEROSCOPY, SONOHYSTEROGRAMS

VANCOUVER ISL AND LIFE AT ITS FINEST WINTER 2024

BOULEVARD GROUP Mario Gedicke PUBLISHER 250.891.5627

info@blvdmag.ca

CONTE

MANAGING EDITOR Susan Lundy ASSOCIATE EDITOR Lia Crowe CREATIVE DIRECTOR Lily Chan DESIGN Tammy Robinson Nel Pallay Crea Zhang ADVERTISING Mario Gedicke Vicki Clark NORTH ISLAND Artur Ciastkowski, ADVERTISING Group Publisher Jacquie Duns, Publisher

Tracey Lawrence Allison Brown Joe Barker Hannah DeVries CONTRIBUTING Natalie Bruckner WRITERS Cinda Chavich

Angela M. Cowan Sarah D’Arcey Lauren Kramer Susan Lundy Sean McIntyre Joanne Peters Kaisha Scofield Ellie Shortt Jane Zatylny On the Cover Photo by Lia Crowe CONTRIBUTING Lia Crowe PHOTOGRAPHERS Darren Hull Orange, Pomegranate and Pistachio Trifle: recipe by Ellie Shortt found on page 42. ILLUSTRATION Sierra Lundy CIRCULATION & Marilou Pasion FOOD AND FEAST DISTRIBUTION 604.542.7411

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

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

We acknowledge the financial support of the Government of Canada

boulevardmagazines.com | WINTER 2024

FEATURES

COMMUNITY CONNECTIONS Principle Property Group By Natalie Bruckner

HISTORY MEETS HAUTE COUTURE Treat yourself to luxurious, visionary and playful fashion

By Lia Crowe, Sarah D’Arcey, Darren Hull

SWEET SPOT A chocolate lover’s guide to cacao By Cinda Chavich

DECADENT DELIGHTS Desserts to celebrate the season By Ellie Shortt

NTS 58 68

WHY GO TO A BEACH TOWN IN WINTER?

47 12

Virginia Beach has all the answers By Susan Lundy

EDITOR’S LETTER A place of peace and joy

15 28

By Lia Crowe

By Kaisha Scofield

SPOTLIGHT A beauty of a business: True Dimensions

BUSINESS CLASS

By Sandra Jones

By Joanne Peters

GOOD TASTE

By Sandra Jones

NARRATIVE Quiet lights By Angela M. Cowan

INSIDE STORY Plenty of perks: Royston Roasting Company

SECRETS AND LIVES Therry Jacobs

By Susan Lundy

Emerging from the dark room: Kiley Panziera

By Lauren Kramer

Soul, creativity and love: Meraki

WELL AND GOOD The ultimate indulgence

WEEKENDER

By Sean McIntyre

ART & SOUL

By Natalie Bruckner

A flower from the rough: Flowerstone Farm

LIFE.STYLE.ETC. Mindy Hothi

Potter about: Lilach Lotan

Mad for Montreal

By Susan Lundy

IN STUDIO By Jane Zatylny

DEPARTMENTS

BEHIND THE STORY Photo by Darren Hull

boulevardmagazines.com | W I NT E R 2024

PHOTO BY LIA CROWE

a place of peace and joy

After a nine-day drive across the USA, with quick hotel stays and not a lot of time for self-indulgence, the moment has arrived. We have landed at my daughter’s home in Connecticut and now, satiated by a delicious home-cooked meal, it’s time to meet that glorious place of personal sanctuary: that sublime moment where I will slip my body into a silky sweet, hot-water cocoon of utter relaxation. Because amid our cross-country journey, it is my bath-time ritual that I have missed the most. This edition of Boulevard is all about indulgence, and for me, self-indulgence comes in the form of a big, beautiful claw-foot bathtub and the times I escape to it, shutting the door on work, my phone and the endless barrage of social media, and breathe in the steamy goodness of quiet bath-time contemplation. Our bounteous tub—in which I can fully stretch out and immerse myself in the water—sits in front of a massive window that frames the forested outdoors and offers a changing kaleidoscope of seasonal colour. It’s perfect. (Add a glass of bubbly and maybe some chocolate-covered strawberries, and that’s it: I’ve met my ultimate self-indulgence.) My daughter’s home in Connecticut is a sweet, remodelled carriage house from the early 1900s. It has gleaming hardwood floors, a wide-open design, cushy seating areas and period-perfect antique touches. This is our first time seeing it in person and we are impressed. The house has three bathrooms: one sits on the main floor and the other two are en suites for the upstairs bedrooms. The bathtub lives in the master en suite, while the second bedroom’s en suite has a walk-in shower. My daughter and her husband are shower people, and this lovely, tiled bathroom shows it. But I am a bath person and this bath will be perfect. So, loaded up with freshly laundered nightwear and a towel, I cross the master bedroom floor to meet my mecca. But, oh dear. Apparently, carriage-house bathtubs are built for very small carriage-house people. This tiny tub is tucked into a corner, and it’s not screaming “blissful sanctuary.” It’s screaming, “You are going to have to be a shower person for the next three months.” The ensuing bath does not meet my lofty expectations, especially when I reach for the nearby shampoo, dab a bit into my hand and then my hair…and suddenly realize that the only thing this tub is used for is bathing the dog. And I have dog shampoo in my hair. And so I become a shower person, glumly turning knobs this way and that, searching for the perfect temperature, then standing in a stream of water that blocks off all my hearing (so I have no idea if an axe murderer is breaking into the bathroom), and finally enduring the flash of cold as I step from the shower— which has not warmed me to the core like a bath—and shiver while I wait for the towel to do its job. And then, a month into this misery, my daughter’s husband says, “There’s a towel warmer in that bathroom, you know.” A towel warmer! I’ve heard of this entity, but I have never met one in person. And just like that, my world changes. After tucking my towel into this handy barrel of a heater and pushing the on-button, I can’t wait to step out of the shower and into its warmth. What a world! Who knew such post-shower joy could exist? Back home now, I have shed the temporary shower-person persona and returned to my bath-time ritual. But sitting proudly in a corner of our bathroom is a brand-new bit of joy: my very own towel warmer. In the following pages of Boulevard, you will find many ideas for winter indulgence, from the simple to the sublime. As we move into holiday season, I wish you all the best: love, peace, joy and good health. And a towel warmer. I wish you all a towel warmer. Happy holidays!

Susan Lundy Managing Editor Susan Lundy is a former journalist who now works as an editor, author and freelance writer. Her latest book of humour columns, Home on the Strange, was published in 2021 via Heritage House Publishing.

boulevardmagazines.com | WINTER 2024

ALL IN THE DETAILS SABA SECTIONAL $2499 IN-STOCK ONLY

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When it comes to refreshing the spaces of your home, the right details can make all the difference. From statement-making sofas to soft and inviting accessories, explore uncommonly crafted and exceptionally beautiful décor.

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life.style.etc. MINDY HOTHI OWNER, ISLAND HOME FURNITURE / INTERIOR DESIGNER PH OTOG RAPHY LIA CROWE

WHERE WERE YOU BORN AND WHERE DID YOU GROW UP? I was born in Nanaimo and raised in Campbell River. At 18 years old, I left Campbell River for a post-secondary education in Nanaimo and on the mainland.

WHAT HAS BEEN YOUR CAREER PATH?

After completing my bachelor’s degree in criminology, I spent seven years in the law enforcement field in Burnaby. After 10 years on the mainland, my fiancé (now husband) and I decided the island was where we wanted to call home. Growing up, my mom and dad owned a furniture store in Campbell River. We would hang out there after school and on the weekends—it was like a second home. In 2016, an opportunity arose to expand the family business and open up my own location in Nanaimo, so that year, we established Island Home Furniture. I am a huge believer in always working on my craft, so I recently went back to school and received my interior designer designation, and I am now going to be offering my services both through Island Home Furniture and as a separate entity.

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

The opportunity to create meaningful transformations for people, whether it’s through interior design or furniture that elevates a home. I enjoy taking ideas,

whether they’re about a physical space or a staging project, and turning them into something that makes people feel, connect, and see their surroundings or lives in a new way. I love selecting pieces that aren’t just functional but also deeply resonate with individual styles, turning rooms into reflections of personality and comfort. Furniture has a huge power to change the atmosphere of a space.

WHAT ARE YOU PASSIONATE ABOUT OUTSIDE OF WORK?

Outside of work, my passions centre around meaningful time with my daughter Mila, staying active through workouts, and connecting with family and friends. This brings me balance and fulfillment, helping me recharge and stay grounded.

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

The value of patience—whether it’s in building your career, nurturing family relationships, or personal growth. Patience has shown me that the best outcomes often require time, persistence, and trust in the process. Balancing my professional ambitions with my personal life has taught me to be patient with both myself and others, allowing me to appreciate progress at its own pace.

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

Strong work ethic—which I learned from my mom and dad. Always do your best. Don’t quit because it’s hard. Taking time every day to move my body. Knowing when to step away and take a breather.

FASHION & BEAUTY Uniform: Pair of boyfriend jeans, chunky sweater and sneakers. Favourite pair of shoes: My Jordans— Air Force 1’s. Favourite day-bag: The Work Tote in Maple Croc by BEIS. Favourite work tool: Tape measure! You gotta know your measurements to create the perfect piece for your home! Favourite jewellery piece or designer: My evil eye necklace by Mejuri. Fashion obsession: Oversized sweaters. Necessary indulgence for either fashion or beauty: A girl can never have enough shoes! Scent: Signorina Libera by Ferragamo.

STYLE INSPIRATIONS & LIFE Style icon: Victoria Beckham. Favourite fashion designer or brand: Aritzia. Favourite musician: Florence and the Machine. Film or TV show that inspires your style or that you just love the style of: Sex and the City. Favourite cocktail or wine: Gin and soda with a lime. Album on current rotation: Live From Fenway Park by Noah Kahan. Favourite flower: Lily. One thing that consistently lifts your spirits during hard times: “This too shall pass”— reminding myself that nothing is forever and I will get through to the other side.

WHAT IS GOOD STYLE TO YOU?

Good style is about confidence—it’s wearing what makes you feel powerful, relaxed, or ready to take on the day, without needing external validation. It’s an effortless mix of comfort, self-assurance, and a look that feels entirely your own.

HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?

My personal style is modern, comfortable and versatile. I like an effortless look. Also, I LOVE sneakers! I will mix anything and everything with a good pair of sneakers!

READING MATERIAL Fave magazine: Cosmo. Last great read: Verity by Colleen Hoover. Book currently reading: At First Sight by Nicholas Sparks.

boulevardmagazines.com | W I NT E R 2024

well + good

to yourself The ultimate Commit wholly, fiercely and indulgence unapologetically WORDS KAISHA SCOFIELD

boulevardmagazines.com | WINTER 2024

Self-indulgence is a pinky swear to yourself to prioritize your needs by allowing you to be the priority in your own life.

ure, self-care is nice, but have you ever tried self-indulgence? Scented candles and face masks are cute but what about a hot tub under the stars, skinny-dipping in phosphorescence or riding a galloping horse on the beach? If self-care is setting goals and colour coding your bookshelf, self-indulgence is wild abandon, big adventures and throwing caution to the wind. It is fiercely, unapologetically and wholly committing to indulging in yourself. I’m not suggesting complete abandonment of your current life and responsibilities (unless you want to), rather I’m encouraging a hard look at priorities, and ensuring that needs and desires aren’t falling to the wayside. Don’t settle for a bubble bath when what you really want is a starlit swim in a hot spring. Self-indulgence is a pinky swear to yourself to prioritize your needs by allowing you to be the priority in your own life. The intensity of self-indulgence is, of course, subjective because it depends on lifestyle and responsibilities. For some, it is as simple as drinking your morning coffee at the beach and for others, it’s hopping on a plane for two weeks of spa-time in Bali. There is no target level of indulgent activity; rather, there is a target level for indulgent reactivity. The the goal is for release, expression and full exhalation. The intention is that, once familiar with the feeling of release, you will be more prepared to welcome new self-indulgent activities that will lead to further release, exhilaration and fulfillment.

EXHALE.

Sleep may not seem all that indulgent but there are few things more powerful than a good night of rest. There is luxury in sleep and something indulgent about cancelling plans in order to go to bed early, allowing yourself to sleep in on the weekends or indulging in the brazen splendour of an afternoon nap. Sleep is as much an indulgence as it is a necessity, and a sure-fire way to improve your cognitive function, mental health, digestion, mobility and immune system. Silky sleep: there’s nothing worse than waking up to find that sliver of sunrise shining through the curtains and right across your face. Slipping on a face mask can add a few hours of morning sleep. You can compromise with the scratchy airplane freebie mask that you found in the back of your underwear drawer, or you can indulge in a gorgeous silk slip-on mask like the ones from Dore & Rose (doreandrose.com). Beautiful bed: one of life’s great pleasures is sliding into a freshly washed set of sheets. That experience is profoundly elevated when the bedding is made from soft linen, waffled cotton or slinky silk. For true indulgence, try Brooklinen (brooklinen.com), where you can even get your sheets in cashmere.

RELEASE.

Freedom and pleasure can be found in activities that, while natural and beneficial, are often considered sinfully indulgent. Studies have shown that engaging in physical touch and delicious food (not necessarily at the same time, but who am I to judge?) can elevate mood and release stress, while boosting overall mental health, clarity and function. Perhaps it is due to their societal categorization as “naughty,” but all too often, we deny ourselves these pleasures, forgoing the benefits they provide. Pleasure time: perhaps the most obvious form of self-indulgence is self-pleasure. Utilized alone, or with a partner, pleasure toys are becoming less taboo and as a result, far more practical. Maude (getmaude.com) is a fan-favourite company that is redefining the intimacy essentials market. Its highly rated products are thoughtfully designed and effective. You can order them discreetly from their website or even from mainstream retailers like Sephora and Indigo. Phenomenal flavour: there is a sensuality and intimacy that comes with beautifully prepared food, and few foods are more indulgent than gorgeous chocolates. In my opinion, there is nothing better than chocolates made by hand. Try your local chocolatier and plan an evening of taste adventures. Or check out Little Sins Chocolate (littlesinschocolate.com) in Victoria, BC, which makes stunning treats that will blow your mind and your taste buds.

INDULGE.

Spa holiday: A day or even an hour at the spa can feel profoundly indulgent, in the best way. Melt your tension away with massage, facials, pedicures, wraps and soaks. The relaxation experienced at the hands of a great aesthetician, massage therapist or technician is next level. Even a home spa can do wonders for relaxation, especially if you have the right tools on hand. Eminence Organics (eminenceorganics.com) offers the ultimate in indulgent products and can be used in clinic or home-spa care. These are magic for your skin and smell like a dream. Great escape: the ultimate in self-indulgence is a full holiday. Treat yourself to a mini or maxi vacation where all that is required of you is to practice all of the above: rest, pleasure, relaxation and indulgence. Who knows, maybe you’ll even find a horse to ride along the beach. You can go to a local resort or fly across oceans, as long as you take up the space you need to recharge. While self-indulgence may be the brat response to the more demure self-care, sometimes we have to step up and rearrange our priorities to include ourselves. In a world where we are inundated with tasks, deadlines, responsibilities and overwhelm, our self-care has to be more intentional. Self-indulgence may feel, well, selfish, but the ultimate goal is to improve your own capacity and therefore create more ability to fully show up in your own life. boulevardmagazines.com | W I NT E R 2024

in studio

Potter about 12

boulevardmagazines.com | WINTER 2024

Lilach Lotan’s “farm stand” sells luscious-looking pottery WORDS JANE ZATYLNY X PHOTOGRAPHY LIA CROWE

“From the moment I first touched clay, I was captivated by its versatility and potential. The cool, malleable texture felt like an invitation to create. I quickly fell in love with the process of transforming raw earth into functional and beautiful forms.”

rive down any rural road on Vancouver Island and you’re sure to spot a farm stand with fresh seasonal produce, eggs, even milk and other dairy products. But one Nanaimo-area roadside stand offers more unconventional goods—pottery. The brainchild of artist Lilach Lotan, the blue and yellow pottery stand is parked in the artist’s front yard on Jingle Pot Road, a busy Nanaimo thoroughfare. The teardrop-shaped, trailer-like stand, which was built by a friend, attracts drive-by and repeat customers. Inside the stand, Lilach markets her colourful turquoise and teal mugs and cups, olive oil bottles—in a range of glossy glazes—ramen bowl and chopstick sets, large salad bowls and plates of several different sizes. Each piece references Lilach’s love of Vancouver Island’s landscape and ecosystems. “I am inspired by the rugged coastlines, lush forests and serene beaches,” she says. Lilach makes all of her own glazes, with each piece reflecting the organic shapes, textures and colours found in nature. Buyers can purchase the handmade, wheel-thrown items by sending an e-transfer, inserting cash in a box by the doorbell, or by ringing the doorbell for Lilach to come outside with a credit card machine. A sign urging visitors to smile cheerfully indicates that there is a video camera affixed to the trailer, which deters theft and helps Lilach know when to come outdoors to greet customers. “I can see if they are unsure or hesitant about how to proceed with a purchase,” she says. The stand is typically open every day during daylight hours, and can be closed, locked and covered. Both GST and PST are included in the prices for simplicity, and wrapping paper and bags are available if the buyer wants for a smooth, contact-free purchase. “I wanted to remove that barrier of entering a studio or a booth,” says Lilach. “I absolutely love farm stands, so I thought, ‘Why not? If they can sell cucumbers, why couldn’t I sell pottery?”

Pottery was a natural choice of profession for the visual artist and photographer, although she actually studied ceramics by default. “From the moment I first touched clay, I was captivated by its versatility and potential,” she says. “The cool, malleable texture felt like an invitation to create. I quickly fell in love with the process of transforming raw earth into functional and beautiful forms.” Born in Lithuania, Lilach moved to Vancouver Island with her former partner 21 years ago. “Within 10 minutes of landing on the island, we were exploring all of the artist studios,” she remembers. During one of these studio visits, they met Josie and Vic Duffhues of JoVic Pottery, near Yellow Point. “They were incredibly kind and welcoming,” she remembers. “We ended up staying with them for a month and learning about their business.” That chance meeting would lead Lilach to set up her own pottery studio, first in Ladysmith, and then Nanaimo. Over the next many years, she travelled to gift shows across North America to market her ceramics. Business flourished, but when her first son was born in 2007, she realized she couldn’t keep up with the travel demands of her business. The global financial crisis was also a factor in her decision to go back to school and become a nurse. “Pottery went onto the back burner,” she says.

boulevardmagazines.com | W I NT E R 2024

Her nursing career eventually led Lilach to a position as manager of long-term care at Berwick retirement community, where she worked for 15 years. When she learned two years ago that the facility was closing its long-term care unit, she launched a second business called Pack on Track to help seniors downsize before a move. “As a nurse and manager of that unit, I saw the impact of moving for seniors,” she says. “It’s not just about the physical move. A lot of it is that emotional connection with seniors.” Today, she finds a similar connection to her pottery students and customers. When the management job ended last March, Lilach reignited her pottery business, devising the plan for the pottery stand, which she opened in May 2024, and offering pottery classes. “Sharing my knowledge and passion with others enriches my practice and creates a vibrant community of artists,” she says. “I believe teaching is a reciprocal experience where I learn as much from my students as they do from me.” Lilach also loves meeting locals and tourists and connecting with her customers. “One of my repeat customers told me that when she’s using my pottery, she can feel my energy in it,” she says. “For me, that was just the best compliment.” Whether she’s helping a senior move, teaching a class, or attending a pottery show, the little blue and yellow pottery stand just keeps on selling pots. “I’ve had people drop by for a gift for a teacher on their way to school that morning. Or sometimes, children will come and buy a gift for a parent,” she says. “It works whether I’m home or not. It’s just been amazing.” Lilach Lotan Ceramic Art is located at 1760 Jingle Pot Road, Nanaimo. See ceramic-art.ca.

FABRICATIONS west coast style for women

WE'RE BACK! 107 Second Street Duncan V9L 1R5 Mon-Sat 10-5 Sun 11-4

foreverf ab.com

boulevardmagazines.com | WINTER 2024

weekender

PHOTO BY DAMIEN LIGIARDI.

Mad for Montreal A whirlwind weekend in this beautiful Quebec city WORDS LAUREN KRAMER PHOTOGRAPHY COURTESY TOURISME MONTRÉAL

Montreal is a city bursting with flavour, one where history seeps from the pores of its ancient stone buildings. Its vibrant cultural life is always in celebration, through festivals, music, dance and theatre. And its food scene is spectacular, whether you hunger for poutine, smoked meat, buttery croissants or a bagel with lox. With its strong French influence, this sophisticated city is charmingly seductive, and so vastly different from a western Canadian city that it feels like you’re in an entirely different country. And with new, daily direct flights from Vancouver, it’s an easy four-and-a-half-hour commute, making it a perfect destination for a long weekend. There’s so much to do in Montreal, it’s hard to know where to begin. We selected our top highlights for unique ways to experience the city and explore its radiant personality in just three nights. boulevardmagazines.com | W I NT E R 2024

along with other gastronomic treats like babka, cheese crowns and smoked meat. This three-hour walking tour delivers a fascinating glimpse into the Jewish history of Montreal, from its small shop owners to the celebrity singer, songwriter and poet Leonard Cohen, whose greystoned house just off Saint-Laurent Boulevard is one of the stops. The grand finale of the tour is Schwartz’s Deli, a charcuterie that dates back to 1928 and has a well-earned reputation for its unforgettable, bulging, smoked-meat sandwiches. museemontrealjuif.ca/beyond-the-bagel

MUSEUM OF MEMORIES

A far cry from a dusty, old-school museum, Museum of Memories (MEM) is dedicated to the recollections and oral histories of living Montrealers from different neighbourhoods and backgrounds. What makes it truly different is that this museum delivers these stories in the people’s voices and their words. Visitors listen to stories using headphones and watching screens, and they’re spoken to directly by Montrealers from a wide range of backgrounds and ethnicities. Some of the stories address racism, abuse and hardship, while others celebrate the diversity of Montreal’s arts scene, its natural beauty and its athletes. In one exhibit, titled “In My Shoes,” visitors swap their shoes for another pair of the same size on a shelf. Each pair belongs to a different Montrealer, and as you slip your feet into someone else’s shoes, you hear their voice on an MP3 player, telling the story of their life in all its triumphs and tribulations. All the stories at MEM are deeply personal, striking and meaningful. (memmtl.ca)

NORDIC THERMOTHERAPY

BIKE THE BOULEVARDS

Walking tours can get stale pretty quickly, but a bike tour is physically exhilarating and fast-paced and fits in many more sights and landmarks. We joined Fitz Montreal on a 15-kilometre pedal through Montreal’s green alleyways and busy boulevards and along the Lachine Canal. The three-hour tour delivered a broad overview of Montreal’s history, with some great views of street murals, residential neighbourhoods and Old Montreal. We followed the Lachine Canal past factories and warehouses reincarnated into swanky apartments, saw the strong currents of the Saint Lawrence River at the Port, puffed up the hill to the base of Mount Royal and zipped back down past the austere, stone buildings of McGill University. Don’t miss: The statue of the The English Pug and the French Poodle, also known as The Two Snobs at Place d’Armes in Old Montreal. On one side a Francophone woman holds her poodle, looking with contempt at the head office of the Bank of Montreal, a symbol of English power. On the other, an Anglophone holds his pug, looking with similar disdain at the Notre-Dame Basilica, a symbol of the Catholic Church in Quebec. The Two Snobs delivers a comedic stab at the enduring, simmering tensions between English and French in Montreal. fitzmontreal.com

BAGELS AND MORE

Montrealers take their bagels seriously and everyone has their preference for one of two classic bagel makers—St-Viateur or Fairmount. On the Beyond the Bagel tour, you get to try both, 16

boulevardmagazines.com | WINTER 2024

For a serene break from the bustle of sightseeing, head to Nuns’ Island, 20 minutes from downtown. Here, Strøm Nordic Spa offers thermotherapy in a blissfully peaceful setting on the banks of a large pond. Visitors strip down to swimsuits and white gowns and move quietly between hot experiences, like the eucalyptus steam bath, the Finnish sauna and the Nordic bath, and brief cold plunges. Each session culminates in a restful period in the spa’s many relaxation rooms or outdoor spaces, all featuring comfy loungers, beautiful views and a respectful silence. With just wind and birdsong filling the air, this is a space of pure rest, meditation, comfort and recuperation. The spa also offers a restaurant with heart-stoppingly superb fare. With no time limit to a stay, visitors can take as long as they like to re-energize. (boutique. stromspa.com/en/collections/thermal-experience-nuns-island)

SLEEP

Opened in 2021, Humaniti Hotel Montreal is a modern, sexy hotel in the heart of the city, steps from Old Montreal, the Palais des congrès and the Quartier des Spectacles. Here, sophisticated but deeply comfortable accommodation meets fastidious environmental standards, with interesting art and sculpture sprinkled throughout the hotel. We loved the hotel’s clean lines, its abundance of natural light and its gallery-like interior. H3, the hotel’s restaurant, is an exceptional food destination that will humble anyone who thought they knew hotel food.

DINE

For Montreal’s best salads, head straight to Mandy’s Salades Gourmandes, the brainchild of two sisters who started with a “create-your-own salad bar” in the back of a women’s clothing store. Today, they have eight locations in Montreal and three in

Toronto, and their salads are nothing short of legendary. Forget boring oldies like Caesar, Greek and garden. At Mandy’s, each salad is a tantalizing mix of innovative vegetables, nuts, seeds and protein toppings that will revolutionize your understanding of the humble salad and leave you craving more. (mandys.ca) Arthurs Nosh Bar is a cosy, casual eatery in St-Henri that’s a neighbourhood hangout and an exceptional place to try Jewish classics like crispy chicken on thick slices of challah, latkes and gravlax. Afterwards, take a walk around this eclectic urban village, or book a tour with local guide Daniel Bromberg to learn more about St-Henri’s architecture, its industrial past and its vibrant present. (arthursmtl.com / danielbromberg.co) Foxy, a fine-dining tapas restaurant in Montreal’s Little Burgundy neighbourhood, shines brightly, especially for its vegetables. Each small plate that emerges from its wood-fired kitchen is a piece of art brimming with sumptuous flavour, and though the menu changes seasonally, this is an eatery where you simply can’t go wrong. Nothing, but nothing, is ordinary here. foxy.restaurant humanitihotel.com

COMMUTE

Porter Airlines launched its daily roundtrip service between Vancouver and Montreal in April, with a super comfortable 132-seat Embraer E195-E2 aircraft that is entirely devoid of the dreaded middle seat. Onboard service includes free, fast wifi, and its business-class-like PorterReserve comes with fresh, healthy meals and seats with extra legroom. The new route makes the four-and-a-half-hour flight to Montreal an easy, convenient commute. (flyporter.com)

PHOTO BY ALISON SLATTERY.

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ear Ye, Hear Ye! The holiday season is just around the corner, and Downtown Duncan is ready to dazzle with a festive lineup of yuletide activities! As always, the Downtown Duncan Business Improvement Area (DDBIA) is proud to host the annual Christmas Kick-off in the heart of our charming city—a beloved tradition that brings joy to all ages. This family-friendly evening event, held on November 22, filled the air with holiday cheer and excitement. The enchanting night included live music, the irresistible aroma of roasted chestnuts, photo opportunities with none other than Santa Claus himself, a stunning fireworks display, dancing under the stars, and a festive beer garden. Visitors can still take time to explore the downtown’s beautifully adorned shops, perfect for a bit of window shopping at some of Duncan’s most treasured local businesses. We are thrilled to celebrate the season with you! We also invite you to wander through downtown and admire the creativity on display in the DDBIA’s Christmas window decorating contest. This year’s themes—”The Christmas Sweater” and “West Coast Christmas”—have inspired local business owners to showcase their festive flair. Two lucky winners will be crowned: one as the “Voter’s Choice” (that’s you!) and the other as the “Board of Directors’ Choice.” How can you vote? It’s easy! Each participating window will feature a QR code and URL for you to cast your vote online. We are thrilled to see our downtown businesses transform their storefronts and bring even more sparkle to our streets. While you’re here, why not linger a little longer? Grab a warm drink, soak in the festive atmosphere, and enjoy some quality time with our beloved downtown. Duncan is a vibrant hub of restaurants, cafés, boutiques, and professional services – a delightful destination that offers everything you need, whether you’re shopping for the perfect gift or simply enjoying the season’s magic. There’s a special charm in our relaxed yet lively downtown, where the spirit of community shines on every corner. And remember, it’s not all about “buy, buy, buy.” Duncan boasts a rich history, a thriving arts scene, and a tight-knit community of entrepreneurs and business owners, many of whom have called downtown home for over 30 years. Come say hello—we promise, you’ll be met with a warm welcome!

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hot properties

Principle Property Community HowGroup is reshaping connections Nanaimo’s next chapter WORDS NATALIE BRUCKNER X PHOTOGRAPHY LIA CROWE

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“We’re not aiming to be the biggest company; we prefer to be a boutique developer, crafting quality products rather than pursuing high volume. Our driving force is our passion for creating meaningful spaces and great homes that will have architectural relevance decades from now.”

nce a bustling hub of coal mining and the marine industry, Nanaimo’s (Sne-ny-mo) vibrant and rich history still beats through the heart of the community. From a humble fishing village to a Hudson’s Bay Company outpost and eventually a dynamic regional service centre, the city attracted adventurers from England, Europe, Canada, the US and China. But like many industrial waterfront cities, Nanaimo faced a decline after the last coal mine closed its doors in 1968, leaving behind infrastructure that fell into disuse and disrepair. However, when Michael Parker, president of Principle Property Group Inc., visited Nanaimo he saw what could be—a city brimming with untapped potential and a future waiting to be shaped. Growing up on the North Shore in Vancouver with family in the Okanagan and on Vancouver Island, Michael was no stranger to BC’s distinct communities and unique landscapes. Recognizing similarities to the transformation he had seen in North Vancouver’s Lower Lonsdale area, he was drawn to Nanaimo’s prospects. “I came across an area in Nanaimo with great ocean views and the potential for urban development,” he reflects. “We started acquiring as much land as we could.” Driven by a keen eye for opportunity and respect for the city’s heritage, he set out to revitalize Nanaimo’s forgotten spaces. His first project under Principle, called Outlook, marked the beginning of a new venture. The 36-unit condominium with underground parking—highlighting modern architecture and high-end design offering island living at its finest—represented the type of development he had envisioned.

As with many revitalization efforts, some locals were initially skeptical. “Some people thought we were out of our minds to do it—it was an established, older neighbourhood,” Michael says. “We wanted to respect the community, while also setting the stage for what was to come.” The project turned out to be a major success, and with the first development complete, the Principle team was eager to take on new projects. Michael’s vision for Principle extended beyond constructing buildings; it was about fostering a vibrant community in Nanaimo’s downtown, particularly in what is now known as the Harbourview District. The transformation is rooted in something close to his heart: community connection. To genuinely appreciate his commitment to transforming these areas, it helps to step back and explore how his own journey began. Michael’s path to property development was not always clear, although construction and craftsmanship were part of his family’s legacy. His grandfather was involved in construction and development, and his father, also in the industry, instilled in him the value of learning a trade from an early age. “My dad always said, ‘Learn a trade and you’ll never be out of work,’” he recalls. Summers spent working in construction—first doing labour and later carpentry—laid the groundwork for his career. “After university, I explored other interests, but eventually, returning to construction felt natural,” he says. Over time, his passion for business and community-building crystallized, guiding him toward property development. Around seven years ago, Michael identified an opportunity

boulevardmagazines.com | W I NT E R 2024

in developing multifamily condos and medium-density buildings. As he explored areas like Victoria, Kelowna and the Fraser Valley, he saw untapped potential in Nanaimo’s downtown. “Land values in Victoria and Kelowna had already escalated, but I saw significant upside in Nanaimo—an area I knew well—so I began acquiring as much land as I could,” he recalls. Today, Principle is underway with its fourth project, with two additional developments awaiting permits and several land holdings still in the design phase. The projects are distinguished by thoughtful architectural design and a boutique feel, crafted to stand the test of time. Architect Matthew Hansen brings a unique touch to each building, incorporating finishing features that enhance the character of the spaces, both inside and out. Upcoming projects like Paramount and The Station build on the group’s experience, catering to the evolving tastes of Vancouver Island buyers with amenities like fitness areas, which Michael notes are highly valued. “Condo buyers understand they’re choosing smaller spaces, with outdoor areas as their amenity spaces,” he says. “All our buildings have plenty of access to the outdoors and green space and are within a five- to six-minute walk of downtown, so amenities like the seawall are just a short stroll away.” This vision of urban living reflects the walkable neighbourhoods found in European cities and areas like Lower Lonsdale, where residents enjoy smaller living spaces, enhanced public areas and convenient access to everything they could need. “That lifestyle creates a whole different urban vibe,” he says, “with more coffee shops and gathering spots where people naturally come together.” For Michael, a lifelong athlete, building homes is about creating communities, a philosophy shaped by recognizing that success in both sports and business hinges on teamwork and playing to your

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Principle Property Group’s Prospect building.

strengths. Today he plays hockey and golf, having joined the Nanaimo Golf Club after settling here. Balancing work with his passions, he also cherishes time spent with his two teenage children, who keep him grounded and inspire him to create spaces where families can thrive. Michael’s commitment to teamwork extends to nurturing talent within Principle. “We’ve grown quite a bit,” he reflects, noting that he moved to the island with just three employees seven years ago and now has a team of over 50. Their integrated business approach encompasses Principle for development, Parkshore Projects for construction management and Parkon Construction as their trade and labour division. “We operate as a vertically integrated company, focused on Vancouver Island,” he explains. The team’s goal is modest in terms of volume: completing two to three projects a year, with a focus on quality over quantity. “We’re not aiming to be the biggest company; we prefer to be a boutique developer, crafting quality products rather than pursuing high volume,” explains Michael. “Our driving force is our passion for creating meaningful spaces and great homes that will have architectural relevance decades from now.” With Principle Property Group’s projects making their mark, the company’s vision for Nanaimo’s Harbourview District is transforming this once-industrial area into a vibrant urban community. “Leaving after just one project does not fully contribute to community development. We are focused on the long term—six years in this neighbourhood, with land holdings for at least another five years,” he says. This commitment reflects Michael and his team’s respect for the city’s history and dedication to a sustainable future for Nanaimo. As the skyline evolves, so too does the identity of a city reclaiming its waterfront legacy, one project at a time.

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Mini pleated dress by Rolla Summers, earrings by Simply Sublime Ring, Swarovski shoes by Dries Van Noten, all from Turnabout Luxury Resale

Backless green silk gown by Amanda Uprichard, earrings by Simply Sublime, gold patent platform shoes by Sergio Rossi.

H PHOTOGRAPHY DARREN HULL

istory meets haute couture

CREATIVE DIRECTION LIA CROWE STYLING SARAH D’ARCEY

Explore one-of-a-kind fashion in a one-of-a-kind hotel, as Boulevard travels to Rosemead House, set to open in early 2025 in Victoria. The 28-room property has undergone comprehensive top-to-bottom restorations to transform the hotel from the Old English Inn into a fully reimagined landmark and vibrant destination. This season, treat yourself to delightful, luxurious, visionary and playful fashion.

White feather “Ellie Mini” gown by Ouma Bridal, mini “Bas Relief” earrings by Vivienne Westwood, metal resin CC “Turnlock” chain bag necklace by Chanel 2023, from Turnabout Luxury Resale; shoes by Sergio Rossi, leather gloves by Corneila James, monogram vanity case and suitcase by Louis Vuitton, from Turnabout Luxury Resale, “Done Proper” fedora hat travel case by Brixton.

Blue gown by Alberta Ferretti, from Turnabout Luxury Resale, black suede Kitten Boots by Sergio Rossi, large gold drop earrings by Bottega Veneta.

Makeup and hair: Jenny McKinney Model: Savannah Sibson represented by Lizbell Agency Photographed on location at Rosemead House in Victoria, BC. A huge thank you to the team at Rosemead for graciously hosting our team for this shoot.

business class

Adria Lipsett and Joshua Blades.

boulevardmagazines.com | WINTER 2024

A flower from the rough Flowerstone Farm and Nursery will showcase the potential of landscape design WORDS SEAN MCINTYRE

PHOTOGRAPHY LIA CROWE

ook up tips to becoming a successful entrepreneur online or in any self-improvement book, and you’ll find no shortage of advice. Opinions are varied, but there are constants: a penchant for risk, a knack for problem-solving and an optimistic outlook. These are qualities Joshua Blades and Adria Lipsett have in spades. The couple, along with their twin 12-year-olds and a Mexican-rescue mutt named Yarrow, are no strangers to entrepreneurial challenge. Joshua was struck by the horticulture bug in his 20s. He worked with Eurosa Farms, The Butchart Gardens and several Victoria-area landscaping firms before becoming his own boss. Today, Inherit Designs Landscaping has a team of 11 people who work on a range of design, build and maintenance projects across the Cowichan Valley. For her part, Adria wasn’t ready to let pregnancy get in the way of a novel opportunity. While at home with her young boys, she launched a cut-flower business on a patch of yard just outside her bedroom window. What started as a modest stand alongside the Lochside cycling trail evolved into a growing business, serving florists and other retail outlets across Victoria. Little Bee Blooms has grown to become a well-respected source of unique, organic flowers for southern Vancouver Island weddings, events, wholesale and retail. Nearly 10 years after moving to the Cowichan Valley, Adria and Joshua have taken on their biggest challenge yet with the purchase of a nine-acre property, which they are in the process of transforming from an overgrown farm site into Flowerstone Farm boulevardmagazines.com | W I NT E R 2024

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and Nursery, a showcase for cutting-edge landscape design and sustainable gardening. “We wanted to kick it up a notch,” Joshua says. “We wanted to invest in our business and in our future for our kids. Our dream is to have a full-on retail nursery so we can offer extra of what we grow, but also offer some of the things that other nurseries aren’t offering.” In addition to the greenhouses and nursery, Adria and Joshua are hard at work developing an interactive experience that will give visitors a chance to literally walk right through inspiring landscape design ideas and options. “We’ll have a wattle fence and there will be a giant gateway to the display gardens and then a wide pathway to the cut-flower gardens. We are going to have a main area where people can wander through different plantings so we can showcase different styles,” Joshua says. “We can show a Mediterranean gravel garden, we can showcase an edible landscape or many other kinds of styles.” He adds: “For landscape design, this will be one more element that will allow us to really hone in on what the customer wants.” In another area, visitors will be able to learn about different styles of grass or meadows in a series of 100-square-foot test patches highlighting various ornamental, native and turf blends. Diverse styles of paths and walkways meandering amid the gardens will accompany a u-pick flower garden, a perfect stop for folks on a

“We’ll have a wattle fence and there will be a giant gateway to the display gardens and then a wide pathway to the cut-flower gardens. We are going to have a main area where people can wander through different plantings so we can showcase different styles.” summer road trip through the Cowichan Valley’s wealth of farm stands, wineries and other attractions. “We’re pretty industrious people who are very enthusiastic. There’s a crazy amount of work to do, but we will have it up and going soon,” Adria says. “It’s not much to look at right now, but we’re really all about aesthetics and we want this to be beautiful. My hope is that people can come and really enjoy the view. We want to be able to have customers come in and see what’s possible.” The couple’s enthusiasm and excitement for what’s to come in their quiet corner of Cobble Hill is infectious and inspiring. So much so that it’s easy to get swept up in the excitement and forget all about the work ahead. Yet, this is where Adria and Joshua find their groove. Within a few days of moving onto the new property, Joshua rented a massive excavator and got to work removing decades’ worth of blackberries, thistle and broom. Adria says they also had to rid the property of a significant amount of discarded construction materials, including creosote logs and heavy gauge cables. “We were lucky to find this place, but, oh my gosh,” she says. “No one would buy it because of all the work there was. It was kind of nonsensical, but we saw the beauty. We have a lot of work to do but

have done a ton of work already.” Once complete, Flowerstone’s gardens will stand out as an example of what’s possible for southern Vancouver Island’s green spaces. It will inspire, amaze and hopefully educate people about ways to create beautifully sustainable landscapes in an increasingly wild and unpredictable climate. Throughout their working lives, Adria and Joshua have always been committed to organic growing and caring for the land. As people whose livelihoods depend on the natural spaces that surround built environments, it’s unsurprising that they’ve grown to become stewards of the land. There’s even talk of an online store to make it easier for local gardeners to have items from the Flowerstone nursery delivered to their doorstep. “Our nursery is an opportunity to sell new things that we are proving to be good in this changing environment, and we hope to introduce people to new plants instead of those tried-and-trues that aren’t so true anymore because they are no longer thriving,” Joshua says. “Our whole ethos is good design decisions now to benefit future generations. We’re focussed on water conservation and insect population conservation, so we make beautiful resilient landscapes now for the future.”

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lifestyles

Sweet spot A discerning chocolate lover’s guide to the complex, creative world of cacao WORDS CINDA CHAVICH

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Sirene Chocolate.

Chocolate has long been a universal indulgence: that sweet spot where a simple, natural food product meets fine art. From early Latin American civilizations to modern chocolatiers, cacao—derived from the roasted and ground seeds of a tropical tree by the same name—has been a sacred, medicinal and luxury food. Whether it’s turned into stunning chocolate truffles and single-origin bars by artisan makers, or used to make brand-name candy, chocolate makes addicts of us all. And as we temper our ideas around indulgence, with a focus on mindful consumption and personal health, we can learn more about how to choose and taste the nuances of fine chocolate from a new breed of artisan chocolatiers, bean-to-bar makers and passionate chocolate curators here at home.

“I’ve travelled a lot, I’ve seen cocoa plantations, and it just kind of gripped me. I’m still very involved, working as a pastry chef every day, and I love it. But chocolate is my true passion.” Chocolate: the last frontier

Many consumers choose local, sustainable food—from pasture-raised meats and heirloom vegetables to artisan cheeses, coffee and craft beer—but chocolate has slipped under our radar. Cacao is grown by family farmers in equatorial regions around the world. Whether used to make popular candy bars or upscale truffles, most chocolate starts with a handful of big chocolate makers who dominate 95 per cent of the market. They want high yields and pay low commodity prices, so most farmers still live in poverty, with cacao production linked to child labour and destruction of tropical rain forests. It’s a lot of information for a chocolate lover to absorb, but when you know, you know. And this has spawned a new generation of craft chocolate makers, who buy premium beans direct from farmers to produce traceable, single-origin chocolate with ethics and sustainability in mind.

Better beans

Cacao (or cocoa) beans are an agricultural commodity, extracted from the big fleshy fruits of the Theobroma (cacao) tree. Beans are fermented and dried on the farm, then shipped to large manufacturers, where they’re ground into raw cocoa mass (solids and cocoa butter) and combined with sugar, to make the chocolate that goes into every truffle, bar, cake and pudding you’ve ever eaten. Bean-to-bar makers create “single-origin” bars, using premium “fine flavour cacao” from a single country, region or farm, which is a far cry from the bulk “industrial” chocolate that dominates the commercial world. Fine-grade beans make up less than three per cent of cacao production but are prized for unique flavours and aromas. It’s like a rare wine with roots in Bordeaux or a wild Pacific oyster—these beans reflect their “terroir,” including genetics, growing conditions and care in harvesting. It’s no surprise that the best chocolate makers want fine-grade cacao for their craft chocolate bars. Canada is a hotbed of these artisanal chocolate makers, from bean-to-bar pioneer SOMA Chocolatemaker in Toronto to Vancouver’s Kasama Chocolate and East Van Roasters, Victoria’s Sirene Chocolate and Wallace Craft Chocolate, the latest award-winning bean-to-bar maker on the block.

From bean to bar

It’s flavour that drives Taylor Kennedy of award-winning Sirene Chocolate. After years travelling the world as a photographer with the National Geographic Society, Kennedy began making chocolate from scratch in 2013, connecting with farmers producing high-quality

beans and paying them well, and then working meticulously to make unique single-origin chocolate bars in his small home-based workshop. Whether it’s a cacao co-operative in Guatemala or farmers in Venezuela and Uganda, Kennedy looks for the tastiest beans he can buy, often from low-yielding trees that have been selected and bred over time. “You know if you’re making anything, if you start with better quality ingredients you get a much better product, and that is what I am really aiming for,” he says. Maintaining honest and ethical relationships with farmers, and paying significantly higher rates for their fine cacao, “is the incentive for them to maintain a very high quality.” Kennedy makes a variety of bars, from his eight yellow-packaged Sirene standards to a rotating selection of limited-edition, single-origin bars. “Customers always want something new and different,” he says, and demand for rare, high-cacao bars is growing. Among the sacks of cacao in his tiny facility are beans from Vanuatu, a remote island in the South Pacific, for his newest series of bars. The biggest trend is in 100 per cent cacao bars, with no added sugar, and he produces a 65 per cent dark milk chocolate, made with “dark chocolate with milk added as a seasoning.” All of this comes at a price, with most bean-to-bar makers charging $10 to $20 for a premium bar. Cacao prices have risen dramatically this year, a result of climate-induced crop failures and commodity speculation, but Taylor is determined not to raise his retail prices. “I have never pushed for a lower price from farmers, and I never would—they have gotten such a short end of the stick for so long,” he says. “There’s lots of other places in the supply chain to reduce costs.”

A curated collection

Explore The Chocolate Project, David Mincey’s compact beanto-bar chocolate shop in downtown Victoria, and you’ll discover a carefully vetted selection of the finest craft chocolate, including some 400 bars from 90 different makers, and the largest collection in the country. It’s like a bijoux chocolate bar museum where you can learn about the provenance of each one by reading the colourful, graphic labels. Most feature single-origin cacao from a specific growing region, co-op or farm, and that’s the key to authenticity. “We’re looking for traceable, sustainable information,” says the local chef-turned-chocolate guru. “How they are conveying the origin of the cacao—not where the chocolate bar is made but actually where it’s grown—is important.” boulevardmagazines.com | W I NT E R 2024

That’s a good way for customers to weed out pretenders in the exploding premium chocolate bar business. “Big chocolate companies see what’s going on in the craft chocolate movement, and it’s very easy for them to mimic that with packaging,” says David, who has been judging craft chocolate at international competitions for years. “There’s a huge problem of greenwashing in the corporate chocolate world, and that makes it confusing for consumers.” Even popular certification programs have been compromised, so choosing bars with awards from the International Chocolate Awards or the Academy of Chocolate can help. But tasting is believing and, in David’s shop, it’s all about education. Put a piece of pure craft chocolate on your tongue, let it melt and tease out the magical nuances of single-origin cacao. It’s a game changer. “Even if they don’t know why, they find it tastes better, they are thinking about what they are eating and they are becoming more critical,” says David, pointing to the sweet dark cherry notes in a Tanzanian bar or the fudgy, raisin-like flavour in one made with cacao from a single plantation in Brazil. David offers chocolate workshops and tasting events, or you can just drop into the shop to taste a few different craft chocolate bars side by side, or contrast them with a premium bar from the supermarket. Many craft makers sell their bars online and offer tasting selections or gift packs—it’s the perfect way to get a tasting party started!

Chocolatiers

Kelowna’s Julian Helman crafts “modernist” chocolates with colourful glazes and local fruit fillings, and occasionally creates his own chocolate from pre-roasted cocoa beans. Working with Valrhona couverture, he explores single-origin chocolate and makes a

Karat Chocolate.

variety of unique inclusion bars, and his Karat Chocolate + Pastry Boutique is a destination for chocolate lovers. A chef and pastry chef by trade, Julian’s whimsical Karat bars

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Upside Down bar with freeze-dried pineapple, toasted coconut and macadamia nuts. New experiments include freeze-dried fruit for his Peaches and Cream bar, a violet bar using flowers from a local forager, and a Carrot Cake bar with freeze-dried local carrots. “I’ve travelled a lot, I’ve seen cocoa plantations, and it just kind of gripped me,” says Julian of his chocolate obsession. “I’m still very involved, working as a pastry chef every day, and I love it, but chocolate is my true passion.” Julian puts in long hours, turning out some 4,500 handmade Karat chocolates each day. And educating his customers about the origins of chocolate is important. “Some people don’t even realize that chocolate is an agricultural product,” he says, “but I think people are becoming more aware about where their food comes from.”

The bottom line ic.

channel classic treats, whether it’s his Oatmeal Cookie bar made with caramelized “blonde” couverture, oats, roasted almonds, cinnamon, raisins and medjool dates; or a fanciful Pineapple

Craft chocolate is a new world to explore for the savvy chocohol-

Discovering nuanced flavours in single origin chocolate is a revelation and adding that layer of traceability and support for farm families, makes this kind of chocolate the poster child for mindful indulgence. Quality, ethically sourced chocolate will cost more than industrially-produced chocolate, but like anything, there’s no free lunch. Even when costs are hidden, someone is paying the price, and informed consumers understand the direct and indirect costs of food and spend their food dollars accordingly. Chocolate may be an indulgence, but as Julian notes, buying better chocolate won’t break the bank. “You can spend $10 and you can legit put something in your pocket that won awards across the world,” he says. “And it’s pure and it’s good and you can feel good about what you’re buying.”

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Decadent delights

food and feast

Desserts to celebrate the season WORDS ELLIE SHORTT PHOTOGRAPHY LIA CROWE

As the cold weather creeps in and the final leaves fall, the world around us often feels bare and unwelcoming. It’s no wonder that at this time of year many of us find ourselves trimming our homes with lush evergreens and playful cheer to enhance our surroundings. Twinkling lights and inviting wreaths welcome guests into our spaces, while glowing candles, crackling fires and nostalgic tunes provide a snug sanctuary from the bitter bite of the wintry outdoors. Unapologetic cosy comforts and a “more is more” aesthetic mark the season, as we do all that we can to brighten our days—and this often carries over into what and how we eat. Perhaps prompted by our primal desire to increase our caloric intake ahead of a lean and unforgiving winter, our collective baking quotient drastically curves upwards; we find any excuse and opportunity for a feast with loved ones, and many feel inspired to dress up rich and indulgent dishes as much as they dress up their homes. For me, the essential expressions of holiday excess, comfort and joy is found in seasonally inspired desserts. I’ve always been a dessert lover, enjoying it with breakfast, lunch and dinner all year long. Somehow a meal doesn’t feel complete without something sweet to finish it off. Dessert during the holidays, however, isn’t merely a sugary period at the end of a meal—it’s an exclamation point! A statement. A big warm embrace. A reminder that even when the world around us feels barren and bleak, we can still find moments of luscious luxury, rooted in rituals passed down through generations, perhaps elevated by modern twists, but always bringing us back home. The following recipes highlight this sentiment and hopefully offer you and your loved ones an indulgent delight as you celebrate the season in your cosy sanctuaries of festive joy.

Sticky Toffee Bundt Cake This comforting classic combines the familiar flavours of sticky toffee pudding with the elegance of a Bundt cake. Rich and moist, and topped with a luscious toffee sauce, it’s a perfect sweet treat for a holiday-themed tea or an easy-going offering for laid-back dinner parties. I like to top mine with some crushed-up candied nuts for an added layer of crunchy indulgence. Prep time: 30 minutes Baking time: 45 minutes Setting time: 1 hour Makes 8-12 servings Ingredients For the sauce For the cake 1½ cups heavy 2 cups all-purpose flour whipping cream 1 tsp ground cinnamon ½ cup brown sugar 1 tsp orange zest 3 tbsp molasses ¼ tsp freshly ground nutmeg 4 tbsp unsalted butter ¼ tsp ground ginger ¼ tsp ground allspice ½ tsp salt 2 tsp baking powder 1 tsp baking soda ½ cup unsalted butter, at room temperature 1 cup granulated sugar 3 eggs, at room temperature 1½ cups soft pitted dates 1-2 cups water 2 tsp pure vanilla extract

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Directions To make the date puree, place the pitted dates in a medium saucepan and add water until just covered. Place the saucepan on the stovetop over medium heat, bring the to a boil, then lower to a simmer, and cook the dates for 10 to 15 minutes. Remove from the stovetop and allow to cool fully. Once cooled, puree the dates and water in a food processor or blender. Set aside. Preheat your oven to 325 F, and grease a Bundt pan with butter and then dust with flour. Set aside. In a medium mixing bowl, add the flour, spices, salt, orange zest, baking powder and baking soda. Whisk to combine and set aside. Using the whisk attachment of a stand-up mixer, whip the butter and granulated sugar, on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs and mix on medium speed for two minutes. Stir in the date puree and vanilla until just combined. Stir in the flour mixture and stir until just combined. Pour the batter into the Bundt pan and bake for 30 to 40 minutes, or when a knife inserted in the centre of the cake comes out with just a few moist crumbs on it. Let the cake cool for an hour in the Bundt pan before removing it and placing it on a serving plate or cooling rack. For the toffee sauce, in a medium saucepan combine the ingredients and cook until the mixture reaches a boil. Remove from heat and cool slightly. When ready to serve, pour the sauce over the Bundt cake and garnish with crushed candied nuts or a sprinkling of cinnamon, or just enjoy as is.

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Eggnog Cheesecake with Gingerbread Crust Two of my personal seasonal flavour favourites combined in a perfect holiday offering (any and all things cheese, please, at this time of year!). Another great make-ahead option, you can use leftover gingerbread cookies from—perhaps—a festive cookie exchange, or simply use store-bought cookies to save energy during this busy time of year. Prep time: 20 minutes (unless you’re making the gingerbread cookies and then it will be longer) Bake time: 1 hour Setting time: Overnight or at least 6 hours Makes 8-12 servings Ingredients For the crust 2 ¼ cups gingerbread men cookie crumbs 5 tbsp unsalted butter, melted and cooled ¼ cup granulated sugar For the filling 600 g cream cheese, softened to room temperature 3 large eggs ½ cup thick Greek yogurt 3 ⁄4 cup sugar 1½ tsp pure vanilla extract ½ tsp freshly grund nutmeg 2 tbsp spiced rum

For the topping 1 cup thick Greek yogurt 4 tbsp sugar ¼ tsp ground cinnamon

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Directions Preheat oven to 350 F. In a large food processor, pulse the crust ingredients until well combined and beginning to clump together. Transfer to a nine-inch springform pan and press firmly into the bottom and up the sides of your pan. Bake for five to 10 minutes, until just starting to brown a little, and set aside to cool. Reduce oven heat to 325 F. Using a stand-up mixer with the whisk attachment, or handheld mixer, combine the cream cheese and 3⁄4 cup sugar until smooth. Add ½ cup Greek yogurt, vanilla extract, nutmeg and rum, and mix until well-combined (if using a stand-up mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated). With the mixer on low speed, add the eggs until just combined (once again, use a spatula to scrape the sides and bottom of the bowl where needed). Pour the batter over the cooled crust (to insure against leaks, I suggest placing it on a baking sheet as well). Place on the centre rack of your oven and bake for about 40 minutes. You want the edges to look slightly cooked, but still somewhat jiggly in the centre. While the filling is cooking, mix the topping ingredients in the same mixing bowl you just used (you don’t have to clean it out). Spread it over the cheesecake and put it back in oven at 350 F for five to 10 minutes. Remove from the oven and allow to cool for 10 minutes. Then, use a knife to gently loosen the crust from the inside of the springform pan, but don’t remove the ring of the springform pan. Allow cheesecake to cool another one to two hours or until room temperature before transferring to refrigerator and allowing it to cool overnight or at least six hours (I remove the ring of the springform pan just before serving then return it to the pan to store). Garnish with whipped cream, sugared cranberries and rosemary (pictured here), mini gingerbread men, white chocolate shavings or whatever else inspires you!

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Orange, Pomegranate and Pistachio Trifle A sensual spin on a traditional favourite, this trifle offers a stunning centrepiece to your festive feast with the brilliant red of the pomegranates, and offers some flavour and textural intrigue with Mediterranean sentiments. There are quite a few steps here, but it’s well worth the effort. Get ahead by making the sponge base a day or two in advance, and assemble the trifle in the morning. Or simply use store-bought sponge! Prep time: 20 minutes (unless you’re making a sponge and then it will be longer) Assembly time: 10 minutes Chill time: 3 hours Makes 8-12 servings Ingredients A 9- by 9-inch basic sponge cake 9 large oranges (I used a combo of navel and blood oranges) 3 tbsp cognac, divided 1½ tbsp orange blossom water ⅛ tsp salt ¼ tsp cardamom ¼ tsp cinnamon 1¼ cup sugar, divided 1 ⁄3 cup honey, divided 3 tbsp water 3 egg yolks 1 tsp pure vanilla extract 250 g mascarpone 300 ml whipping cream, divided 1 cup thick Greek yogurt 1 cup shelled raw pistachios, crushed 1 cup pomegranate seeds 42

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Directions Zest and juice three oranges and set aside. Trim the top and bottom of the other oranges, and then cut down their curves to remove the skin and pith. Cut the flesh into one-quarter-inch-thick rounds. Lay them in a large, deep dish pan and set aside. In a bowl, whisk the orange juice, ¼ cup honey, 2 tbsp cognac, orange blossom water, salt and cardamom. In a small saucepan on a high heat, add 1 cup of sugar and 2 tablespoons of water, stir to mix, and cook for about six minutes, gently stirring throughout until it turns dark amber. Turn off the heat, pour in the cognac mix, whisk until incorporated, then pour over the orange slices and refrigerate. Put the egg yolks, vanilla and ¼ cup sugar in the bowl of an electric stand mixer with the whisk attachment. Whisk on high until very pale and doubled in volume (five to seven minutes), add the mascarpone, 100 ml cream, orange zest and 1 tbsp cognac, and whisk until smooth and thick. Set aside. . In a clean bowl, whisk the remaining cream to form smooth peaks, whip in the remaining honey, the Greek yogurt and a sprinkling of cinnamon, and set aside. To assemble, cut the sponge into one- to two-inch squares and place about a third of them to cover the base of a large trifle bowl. Spoon on 3 to 4 tablespoons of the excess orange cognac sauce and arrange a third of the oranges around the sides and on top of the sponge. Scatter over a third of the pistachios, then spoon over a third of the mascarpone whip, followed by a third of the pomegranate seeds and then a third of the whipped cream. Repeat this layering twice more, finishing with garnishes of pomegranate and pistachio. Chill for three hours, then sprinkle with a bit more cardamom or even some cinnamon before serving.

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good taste

Emese TothHarasztos, left, and Karen Bezaire.

Campbell River Soul, New restaurant, Meraki, creativity satiates the senses and love WORDS SUSAN LUNDY

PHOTOGRAPHY LIA CROWE

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eople told me to expect an awakening of the senses. And they were right. Stepping into Campbell River’s Meraki sets your senses tingling as you’re embraced, first, by the vision of this bright, calming space and, second, by the scent of mingling sweet and savoury aromas. The “taste” comes later. What began as an idea based on combination café and flower shops in Paris and New York has transformed into this glorious, wide-open restaurant that’s alive with leafy greenery and golden accents, hanging wooden lights shaped like flowers, a gleaming bar and a flower shop that bursts in a tangle of colour. And the entire vision inside is framed by floor-to-ceiling oceanfront views of Discovery Passage, Quadra Island, distant mountains and, today, a bright blue sky. Meraki is a Greek word that refers to doing something with soul, creativity or love; and to put something of yourself into your work. But it has a translation that transcends languages and cultures, and represents a concept that is deep and powerful, explain Meraki owners Karen Bezaire and Emese Toth-Harasztos. And the word aptly describes the feeling of this soul-touching place, where the botanicals that run through everything from the cocktails to the plant-based menus, décor and flower shop are presented with a sense of love and creativity that hold it all together. “It’s our hope that Meraki will be a source of joy,” says Karen. The two women bring different backgrounds to the restaurant business. Emese is the face behind Campbell River’s uber-popular Freyja—The Croissant Story, a bakery and coffee shop, where each succulent croissant variation is a masterpiece of artistry and flavour. Originally marketing professionals from Hungary, Emese and her husband opened their croissant business in July 2022. When Karen launched her Courtenay-based flower shop, Bezaire Floral, in 2017, she came full circle on a passion that bloomed when she was young. “I grew up caring for flowers, since my mother was an avid grower. She has stories of me picking flowers, making bouquets and handing them out to the neighbourhood moms at eight years old,” says Karen, who went to “flower school” in California in 2018 and has continued her education here, “helping develop my design skills.” Karen has since closed Bezaire Florals to move her flower shop into Meraki. The two women met at a party and discovered they had a similar vision to combine a café and flower shop, like one that Karen saw in Paris and another that Emese saw in New York. “When the opportunity came to merge our talents, 48

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we took it,” says Karen. “It is so special that we were able to recreate our own version of the two cafés and make it our own. I have always wanted a combination café and flower shop and it brings me a lot of joy to have my dream fulfilled and be able to have such a great partner to build this business with.” While the original plan was to run a combined café and flower shop, the gorgeous, bright 3,500-square-foot space called for more. So, a restaurant and cocktail bar were added to the plan, ultimately bringing something entirely new to Campbell River. The beautifully designed bar is a vision, but the visual glory doesn’t stop there, as, turning the corner, you come face to face with Karen’s flower shop. This area features a sleek, modern, calming vibe, with sitting areas—tables and chairs and cushiony loungers—flanked by a botanical bar, currently holding two cheerfully colourful flower arrangements. Flower-filled fridges line the back wall. After exclaiming over the mesmerizing beauty of it all, it’s time to sample the food. As someone with a dairy allergy, I’m feeling that meraki-spawned joy as I review the menu, which is entirely vegan. While I desperately try to select just one lunch item, Karen and Emese suggest we sample a few different dishes. One of their favourites, the bruschetta, comes out first and I am in heaven as I bite into a crisp sourdough with Roma tomatoes, basil, garlic, chives and plantbased Parmesan. The rich, creamy (but not creamy!) tomato soup is equally divine, but it is the paninis that really grab my heart. We order two, the chanterelle and caramelized onion version and the Mediterranean roasted vegetables

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“When the opportunity came to merge our talents, we took it. It is so special that we were able to recreate our own version of the two cafés and make it our own.” option. Both send my taste buds into a place of pure happiness. Emese says she could spend her day savouring the toasted sourdough and indeed, that sourdough is a big part of the panini-flavoured divinity that’s currently dancing on my tongue. She has travelled the world, cultivating her palate and passion for flavour, and she is the mastermind behind the plant-based restaurant concept, and the hope that the community of Campbell River would embrace its natural and creative menu. “We are so incredibly lucky to have her and her husband in our community, bringing all this knowledge and passion to our small town,” says Karen, adding that Emese was the force behind Meraki’s dish creation and menu development. “She has done extensive and meticulous work playing with different flavours and even improving the plating so that each dish is a masterpiece.” As we savour the tasting menu, chef Dave Holder appears tableside and, amid my swooning, I think he gets the point that I’m in heaven with his cooking. “I wanted to bring in fresh, locally sourced vegetables,” he says. “And I wanted the dishes to feel a bit more Mediterranean—but infused with things that can be foraged here on the island, so they still have that rugged feeling.” The way he talks about foraging, I can tell this is one of his

happy places. Another highlight, he says, is creating dishes that “make people reach for their cameras even before they pick up their forks.” He adds: “This is my first strictly vegetarian menu, so that in itself that was challenging at first. But I’ve never had the opportunity to give a work-out to this particular culinary muscle and I’m extremely excited for future menus.” One of the truly successful aspects of Meraki, I can see, is how the food, drink and décor all work together. As Karen explains it, she and Emese created a mood board early on, allowing them to dream big on design elements. From there they came together to see what was possible. “My obsession with arches, architectural elements for light fixtures and the slates for our bars were my big dreams…and Emese was in the space every day, making the dream come alive.” Meraki is also an event space, catering to wedding events, among other activities, and it’s moving towards adding some home décor items for purchase. They’re also looking at adding a few meat options to the menu, making it more accessible to some diners. But whatever Karen and Emese choose to do as they move forward with Meraki, you can be certain it will be filled with soul, creativity and love.

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inside story

Jessie and Gavin Drew Taylor.

Plenty of perks Entrepreneurs pour their hearts into a dream coffee business WORDS SANDRA JONES PHOTOGRAPHY LIA CROWE

“We’ve always liked the coffee culture and creating a warm and cosy kind of experience where people can get together. We could see that this could be that type of place.”

“O

nce you make a decision, the universe conspires to make it happen.” It was Ralph Waldo Emerson who uttered those prophetic words in the 1800s, but it is Comox Valley entrepreneurs Jessie and Gavin Drew Taylor who can truly attest to the fast-acting nature of the concept. “Three years ago, we were living in Victoria,” recalls Jessie. “I was working as a hairstylist and Gavin was in the food industry. We were in the car on our way to Hornby Island for the weekend and we started having this conversation about our plans for the future.” “I had always wanted to open a little coffee shop in a small town,” says Gavin, “and Jessie really jumped on board with the idea.” Over the course of the weekend, the couple brainstormed and began writing down their thoughts. “We just intuitively knew that this was something we were meant to do and it felt so good to put our dream on paper.” Three days later on the drive home, the couple stopped to visit Jessie’s aunt in the small seaside community of Royston, located on the southeast boundary of Courtenay. “I wanted to introduce my aunt to Gavin, and it never crossed our minds that she owned a coffee shop and roastery. Over the course of our conversation, she told us she was ready to sell the business and she said, ‘Jess, you would be great at this!’” Two and a half months later, the couple had rented a home in Comox and opened the doors to the newly re-imagined Royston Roasting Company & Coffee House. “When we bought it, we saw so much potential. We’ve always liked the coffee culture and creating a warm and cosy kind of experience where people can get together. We could see that this could be that type of place, especially because it’s in a small community,” says Jessie. The couple re-branded and re-decorated the interior, which features pink velvet sofas, bistro tables and local art. The changes continued outside with a new patio and a covered gazebo. “It’s part of the west coast culture that people like to be outside most of the year, so now our customers can sip their hot coffee out there even when it’s raining.” Gavin, with his background in the food industry, took charge of creating a new menu.

“We sampled and sourced our way through the best bakeries,” he says. “We now offer baked goods from five bakeries, including an amazing gluten-free bakery. We also make wraps, bowls and breakfast items. It’s the type of food you can sit and enjoy on-site or easily eat in the car.” The purchase of the business came complete with a coffee bean roaster from Turkey; it’s a copper-clad machine that slowly roasts the green coffee beans to open up their flavour. “I do the roasting myself,” says Jessie. “I took to it really well and thoroughly enjoy it. It’s this fun combination of taking a formula, which is the science-based part of it, and then being comfortable enough to have a bit of creative freedom.” Using 100 per cent Arabica beans from the coffee belt that runs through South America, Mexico, Africa and Costa Rica, each bean features a unique flavour profile. “Altitude, how the beans are processed, whether they’re natural or washed—all these factors contribute to different flavours in the green beans,” says Jessie. “Sometimes you think of a blend, and something doesn’t mix well, so there is some trial and error. But because we’re using such high-quality coffee and a unique roasting style in which we roast at a slightly cooler temperature for a little longer, we’re able to really develop the flavours.” Today the company produces 12 different coffees. Jessie also enjoys creating a limited release blend that changes monthly or seasonally. “I’ve expanded and refined our roasts and we’re getting great feedback from our customers.” Customers come from near and far. “We have a fantastic local following with regulars who walk from their homes every single day. We see cycling groups from Courtenay and Comox and a lot of tourists because we’re located on the old Island Highway. People are so kind and they’re such huge cheerleaders of ours. The support has been incredible right from the start.” While the coffee house is a key part of their operation, the couple has expanded their reach through some creative collaborations. “This is our third year partnering with Ace Brewing Company. We meet with their brewmaster and figure out the profile of coffee that will complement the type of hops they’re boulevardmagazines.com | W I NT E R 2024

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working with. This year, we’ve created a salted caramel espresso stout. We’ve also worked with Vancouver Island Brewing and Blue Spruce Ice Cream, where they use our coffee in some of their ice cream sandwiches. It’s great publicity and provides us with another way to be part of the community.” Plans for expansion extend beyond the nearby community. “We are now supplying coffee to restaurants, bakeries and businesses up and down the island. There is a lot of room to grow this part of the business.” Despite being the first time that this husband-and-wife team have worked together, neither would change a thing. “Gavin and I have such a good flow because we have different strengths. We each manage different parts of the business, and I can’t imagine doing this without him by my side. We have a lot of fun and know how to work through things together.” Life outside of work has also changed significantly. “Every morning as we drive along the ocean to get to the shop, we always say: ‘It’s just so beautiful here!’ We had outgrown our city lifestyle in Victoria and wanted to live a little calmer, more back-to-nature kind of life. After work, we walk our dogs and hike the forested trails or head down to the ocean. It wipes the day away and is just restorative.” With the steady growth of the company continuing to fuel their dreams, the couple is proud of where this journey has taken them. “We’re still so surprised at where we are now and can’t believe we’re doing this,” says Jessie. “Even though the list of things we want to do is long and never gets shorter, we know we’ve landed in the perfect spot. This is exactly what we knew we wanted, but never knew where that was. Now, this is home.”

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art & soul

Emerging from the dark room Kiley Panziera discovers empowerment through photography WORDS NATALIE BRUCKNER PHOTOGRAPHY LIA CROWE 58

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truly remarkable photograph does more than freeze a moment in time; it holds the essence of untold stories, emotions etched in fleeting expressions and moments that linger long after the shutter clicks. It weaves emotions, memories and experiences unique to each viewer. Kiley Panziera understands this better than most. As a professional photographer, Kiley sees beyond the lens, creating images that speak to the soul of her subjects. But her journey to becoming the empathetic artist she is today was shaped by tragedy and resilience—giving her a life she never could have imagined. Just a decade ago, Kiley’s life looked very different. “I was living in Campbell River, where I was born, with my husband and twin daughters. I had a great job as a medical office manager, and my husband, Adam, was working full time. We were always on the go—I played baseball and danced, Adam worked as a landscaper and we were about to buy our first home. Then, in 2016, within 24 hours, everything changed,” she reflects. What started as a mild stomach bug quickly spiralled into something far more sinister. Kiley was diagnosed with Guillain-Barré syndrome (GBS), a rare autoimmune disorder that left her paralyzed from the neck down. “One day I was at work, feeling pins and needles in my feet. I thought maybe I’d pinched a nerve, since I’d recently had twins. The next thing I knew, I was paralyzed from the neck down,” she says. Her world, once so familiar, was swept away in an instant. Rushed to a hospital three hours from home, Kiley spent the next four months surrounded by machines, her body immobilized. “I felt everything slipping away,” she says. As Kiley battled both physical and emotional darkness, she didn’t know her life was about to take a different path. After her discharge, the challenges continued. Kiley and her family moved into her parents’ one-bedroom basement suite, a far cry from the home they had dreamed of. The emotional toll was compounded by unimaginable heartache: her daughters also faced trauma at the hands of someone they trusted, adding to the family’s burden during an already difficult time. Yet, through this overwhelming darkness, Kiley found strength in her vulnerability and in the unwavering support of her community. Local sports teams, community, friends and family rallied, raising nearly $10,000 to support her family.

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“The outpouring of love and support was humbling. It felt like a lifeline when we needed it most,” she says. And then came a turning point—a home. Habitat for Humanity offered Kiley’s family an opportunity to rebuild through its affordable homeownership program, which requires 500 hours of volunteer work. “I’ve always loved giving back to the community, and this just made sense. As soon as we moved into our home, that’s when our lives turned around,” she says. As Kiley slowly relearned how to use her body, she rediscovered an old passion: photography. Her interest had been re-sparked after a newborn photo shoot of her daughters, but with professional sessions out of reach, she took matters into her own hands. When she found a high-end camera at a garage sale for just $300, her self-taught journey began. “It was a passion project,” she says. “I threw myself into learning everything I could. And I loved helping people capture moments they couldn’t afford.” While returning to her old job wasn’t an option, Kiley realized photography could be a new path. Through her lens, she began to rebuild herself, capturing life’s most intimate, unspoken stories. Kiley immersed herself in photography, taking courses and, as she puts it, becoming “obsessive! I never wanted to be the best— just the best I could be.” Photography became her focus, something she could schedule around her health. “I learned that life is too short not to do what you love,” she reflects. “And photography was my passion. It felt good to offer a service that’s often costly, making it accessible for all.” Her love for children naturally led her to specialize in kids’ photography. “I’ve always loved kids. Even in high school, I wanted to get

married and have children right away. My husband and I were born in the same hospital room, just a day apart. Our parents shared a room! We went to the same schools but never really hung out until a New Year’s Eve party. We started chatting on MSN Messenger, and the rest is history. We got married three years later and welcomed twins a year after that.” Her natural connection made children’s photography a perfect fit. “It just seemed to click with kids,” she says, with a smile. “I’m just a big kid at heart.” Recently, her focus has shifted to dogs, as well. “I have two dogs. I love them to death. I’m like, this could be fun! Jed is a black golden doodle mix, and Joy is a Bernedoodle-Mastiff-Boxer mix. She’s my model dog. When I grab the keys to my studio, she knows it’s time to work and always poses because she knows she’ll get treats.” But Kiley’s work doesn’t stop with beautiful images. She’s made it her mission to give back, offering affordable sessions to those in need. She donates her time to hospice organizations that supported her during her illness. “I want everyone to have the chance to create beautiful memories,” she says. “I also do end-of-life photography for people and their pets. It’s unusual but important to capture those moments that will last forever.” Today, Kiley’s studio is filled with the sound of laughter—proof that light always finds a way through the cracks. She is no longer just the woman who survived GBS; she’s a storyteller and artist who sees the beauty in every soul she meets. “I’m doing what I love, and I feel so grateful for how far we’ve come,” she says. “I’ve been through life’s ups and downs, and I want to give people the opportunity to capture their memories, regardless of their financial situation. Life is too short, and sometimes, you just need to do something good for others.”

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spotlight

A beauty of a business Salon owner cuts her own path to success WORDS SANDRA JONES PHOTOGRAPHY LIA CROWE

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Technology with

s a young woman in her early 20s, Billie Lewis loved hanging out with her best friend, who was a hairdresser at a local salon in Fort St. John. Billie would often stop by to visit. Making herself useful, she’d pass the time by sweeping up between cuts and rinsing out the colour bowls. “One day when I went in, the boss said, ‘I could pay you to do that,’” recalls Billie. “I couldn’t believe they were willing to pay me to come talk to my friend! But I started working, paying attention and asking questions.” Despite this early introduction to the salon business, Billie had plans to become a social worker. After just one year of studying, she moved back to Vancouver and picked up a job as a salon coordinator. “The owner thought I’d make a great hairdresser and even offered to pay my tuition. That idea took hold, so I switched gears, took the hairstyling program in Burnaby, but paid my own way.” She launched her career as a stylist, and life got even busier when she created a mobile hair salon called Hair EFXZ by Billie (pronounced Effects) in the Lower Mainland. It wasn’t until 2016 that she moved back to the island with her 15-year-old son and five-year-old daughter. “I was raised in the Comox Valley and to me it’s always been home,” says Billie. Three years later, she bought True Dimensions Hair Design, her first hairstyling business, with two full-time stylists. “It was a big financial move for me, and I was a single mom at that point with two kids. Plus, I was entering a marketplace where there was a lot of competition.” And, while most new business owners expect to experience a few challenges along the way, Billie came face to face with a whopper. “As it turned out, I became the owner just as the pandemic arrived and shut everything down. It was scary because I didn’t know if I was ever going to be able to open or how long the restrictions would last. Even when we were able to go back to work, we had to stay separated, and we were limited in the number of chairs and clients we could have. It was very stressful for everyone.” Through hard work and determination, Billie persevered. As the pandemic eased, she quickly began growing her staff and expanding her offerings to include aesthetic services. One year after she opened in her original location, she moved to her current larger space in Courtenay. She re-branded it as True Dimensions Salon EFXZ to connect her new business with her former mobile salon. The move was a game-changer. “We now offer a full range of hair and salon service, including make-up, nails and massage, plus we’ve gone from two employees to 10 in four years.” Two of those employees include her now 23-year-old son, who is an apprentice hairstylist, and her cousin, one of the other stylists.

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“Having my family involved is super important. Even my 13-yearold daughter has worked here in the summer answering phones, sweeping up and checking in guests. It’s good for my kids to learn a strong work ethic and the value of money at a young age. It’s also about letting them experience how good it feels when our customers come in and leave feeling refreshed and happier because of the services we provide.” Those customers include a lot of young moms, and Billie thinks she knows why she’s been able to build a growing and loyal clientele. “We have expanded our services and we keep our prices reasonable. A haircut with a wash is $45 and there are other salons that charge double that. I’d rather see my customers when they want and need a haircut as opposed to when they can afford it.” As her business continued to grow, Billie faced another hurdle. “I blew out a knee and needed surgery.”

It turned out that not one surgery but two were required within a six-month span. However, in classic entrepreneurial fashion, the savvy business owner put her recuperative time to good use and bought a spa at a resort in Nanoose Bay. “My surgeon said he’d never heard of anyone buying a business while in bed recovering from knee surgery,” she laughs. “It helped keep me in bed because I was on the internet doing research and ordering product.” As the boss of burgeoning businesses, Billie still prefers her work behind the stylist’s chair. “After 30 years, I still love what I do. I’m not sure I like the administrative part of being a boss but I like working with people and having them leave here feeling better about themselves. You hear everyone’s story when you stand behind the chair long enough.” Her own personal story has also continued to unfold, thanks to a reconnection during the pandemic with a former boyfriend on social media. “We dated 19 years ago and just got married this summer in Las Vegas.” Always one to be a skilled multitasker, Billie’s wedding happily coincided with a Vegas hair show and her 50th birthday celebration. More significant changes are on the horizon for this salon and spa owner. “We’re already outgrowing our current space, so I’ve got my eye on a new location in which we can have the hair salon on the main floor and the quieter spa services upstairs. But I’m also scheduled for another knee surgery, so my husband has made me promise that we won’t move until after I’m back on my feet!” With her can-do spirit, Billie is keen to move forward. “I’m tenacious. I’ve got Irish blood and was raised by a single mom and a lovely Italian family,” she adds with a smile. “You can’t get much more tenacious than that!”

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Why go to a beach town in winter? 68

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Virginia Beach has all the answers WORDS + PHOTOGRAPHY SUSAN LUNDY

And, although we’ve strolled this spectacular beach morning and evening, being here in Virginia Beach in the offseason has allowed us to see beyond the surf and the sand and experience this pretty city’s flourishing arts, cultural and culinary scenes and its rich history.

ucked into thick warm coats, we’re walking our dog along a deserted, early morning stretch of sand outside our hotel. The sky is a rainbow of colour, the air is fresh and I’m actively experiencing the answer to the question: “Why go to a beach town in winter?” There are no crowds to dodge out here, the hotel has a manageable number of people lining up for coffee and breakfast; the concierge is readily available, and it takes just moments for the valet to grab our car. And, although we’ve strolled this spectacular beach morning and evening, being here in Virginia Beach in the off-season has allowed us to see beyond the surf and the sand and experience this pretty city’s flourishing arts, cultural and culinary scenes and its rich history. There’s also a show-stopping, five-kilometrelong, super-wide, beach-side boardwalk, which transforms in December into a dazzlingly lit, holiday-themed, drive-through extravaganza—a wintertime attraction in itself. And, of course, all this sits alongside the star of the show, 56 kilometres of sandy beach.

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ViBe district.

Our visit to Virginia Beach occurred mid-February last year, and it was our first stop on the return trip of a cross-the-USA journey. Spending our first night here felt historically apt because this is where in 1607 a group of pioneers first set foot on US soil and started the English colonization of Virginia. But even before my husband, Bruce, and I arrive in this historically significant city of about 500,000, we experience a transportation wonder, driving across the Chesapeake Bay BridgeTunnel, which connects the eastern shore of Virginia to Virginia Beach. A combination of bridges and tunnels, it spans 28 kilometres and takes close to 20 minutes to drive as you skim along the surface of the ocean. It’s late afternoon as we check into our room at the Delta Hotels Virginia Beach Waterfront and gape at the view from our supersized corner suite. From the balcony, we can see the Chesapeake Bay bridge disappearing into the horizon, an endless expanse of blue

sea and sky, and below us, stretching as far as we can see in each direction, the golden-hued beach. The room is comfortable and luxurious, and has everything we need and more, but it is the view that really captivates us. Dinner tonight is at a “local favourite” (always the best), and Chick’s Oyster Bar does not disappoint. Sitting amid a casual setting and against a backdrop of happy chatter, we dig into generous portions of steamed shrimp, oysters on the half shell, tuna bites, southern-fried shrimp with hush puppies (deep-fried cornbread) and Chick’s specialty, She-Crab Soup. Everything is divine. We also order the “oyster shooter007”—a raw oyster in a shooter glass with cocktail sauce and pepper vodka—and it’s so good, I order a second one. The next day, we’re up early, eager to explore Virginia Beach history at Cape Henry Lighthouse, located at the rocky point where English colonists first stepped ashore. The lighthouse is open for the public to tour, but it’s surrounded by a military base, so visitors

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ViBe district.

are stopped at a guarded entrance gate, and asked to produce ID. Unfortunately, it turns out we can’t visit the lighthouse today due to a special military training event, which involves the US Navy SEALs. We agree this is kind of cool in itself ! It’s impossible not to notice the military presence in Virginia Beach, which is located just 40 kilometres from Norfolk naval base, the largest naval complex in the world. But the city is also home to a naval air station, and you regularly hear the roar of a fighter jet as it races overhead. The locals seem to ignore this daily thunder, but each time it happens, Bruce and I stop and watch, thrilled to have front row seats at this unexpected air show. When we eventually leave Virginia Beach, we drive down the coast to Kitty Hawk, the spot of the Wright brothers’ first-ever flight. The juxtaposition between these sophisticated fighter jets and those early days of flight is truly mindboggling. We replace our lighthouse visit with a walk along a beautiful, sundappled path at nearby First Landing State Park. The 2,888-acre park, which fronts Chesapeake Bay, includes two kilometres of beach front and more than 30 kilometres of interpretive trails through protected salt marsh habitat, freshwater ponds, beach, dunes, forest and tidal marsh. We are mesmerized by the cypress swamps, where trees live mid-trunk-deep in large bodies of still water, becoming a textured vision of limb, bark, leaf and reflection on the glass-like surface. From here, we set out to explore the city’s cultural centre, the ViBe District—a marriage of art and creative thinking. Big, bold, colourful murals abound, many of which were painted live during the area’s annual Mural Festival. Almost every conceivable surface has been turned into a work of art, from mailboxes and parking meters to light fixtures and sidewalks. The area is a hub for artists and small businesses, with former car dealerships and warehouses turned into small studio/rental outlets.

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Not surprisingly, the surf culture is alive and well in Virginia Beach, which hosts the East Coast Surfing Championships, the longestrunning surf contest in the world. A sprawling structure taking form over several city blocks in the downtown core turns out to be a $350-million project called Atlantic Park, which will include a 2.6acre surf lagoon. It will also house an entertainment venue, paying homage to Virginia Beach’s rich musical history. Myriad big-name bands have played in Virginia Beach over the years, including the Rolling Stones, Louis Armstrong, Glenn Miller and the Supremes, and Atlantic Park aims to build on that tradition. After lunch in a trendy ViBe-area restaurant called Commune, we visit Thoroughgood House, a designated National Historic Landmark and home of the Thoroughgood family, who were among Virginia’s first colonists. A visit to this site, located in a leafy residential area, includes an eye-opening tour of the old house, which has been furnished in period-appropriate pieces. The tour illuminates aspects of life in the early 1700s, and explores some of the mysteries from that era. There is also a small museum and beautiful park-like property to explore. It’s dinner time now and as we step into the low-lit, upscale ambiance of Zoës Steak and Seafood restaurant, we realize we’re in for something special—and the 20-page wine list reinforces this. The locally inspired menu here has been crafted by Chef Paul Benton, who has been named one of America’s top chefs. This is a totally different experience from the beachy vibe from last night. We sip a spectacular pinot noir from the Russian River Valley in California; Bruce is in culinary heaven as he tucks into a deconstructed Caesar salad followed by filet mignon, while I am struck silent as I eat the best scallops I’ve ever tasted. Before we hit the road the next morning, we tour Virginia Beach’s most iconic hotel, the breathtaking Cavalier Hotel & Beach Club, which has hosted 10 US presidents, countless celebrities and other notable guests from around the world. From its grand location

Boardwalk holiday lights.

PHOTO COURTESY VIRGINIA BEACH TOURISM.

perched on a grassy hill overlooking the Atlantic Ocean, to its lavish, chandelier-lit lobby and rooms straight out of a 1920s movie set, everything about this hotel exudes elegance and glamour. The history of the hotel includes a period where it fell into disrepair, but a multimillion-dollar renovation has re-created its former glory, merging the grandeur of the past with warm, contemporary amenities. Today, it has three restaurants, an in-house craft spirits distillery, a luxury day spa, exclusive access to the private Cavalier Beach Club—and a lot of stories and history woven into it, including a riveting tale about the haunting of one floor. As Bruce and I get back on the road we agree: if you are a traveller who is all about the surf, sand and sun, this is a summertime beach town you don’t want to miss. But this city has so much more going for it. Hit a beach town in winter? You bet.

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A LOVE STORY, A BUSINESS, AND A COMMUNITY IMPACT Aron and Nicole Welsh are more than just entrepreneurs; they’re a dynamic duo deeply rooted in their community. Raised on Vancouver Island, their passion for the island and its people has driven their journey. Together, they’ve built a thriving business, and a life filled with love, family, and community values.

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Aron’s automotive journey began at 20, a leap of faith after graduating from VI University. Nicole, with her warm and visionary spirit, joined him in 2014. Their love story blossomed, leading to marriage in 2019 and welcoming their daughter, Trillium, a year later. In 2017, their shared passion for the auto industry and community service led to the opening of Pacific Nations Auto Sales. Starting with just the two of them, they’ve grown the dealership into a thriving business with 16 dedicated team members. This team embodies the values of integrity, hard work, and customer satisfaction that define Pacific Nations.

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As a proud member of the Steve Marshall Auto Group, Pacific Nations offers top-tier pre-owned vehicles and specializes in automotive financing. But their mission extends beyond sales. Aron and Nicole are committed to giving back to their community. They support local food banks and sponsor sports teams, reflecting their belief in nurturing the next generation. The story of Aron and Nicole Welsh is one of perseverance, vision, and love. From the moment they met to the day they opened Pacific Nations, they’ve worked tirelessly to build a successful business and a positive impact on their community. Their journey is a testament to what two people can achieve when they share a dream and are willing to work hard to make it a reality.

DOWNTOWN CAMPBELL RIVER OFFERS A CHARMING BLEND OF LOCAL BUSINESSES AND COMMUNITY SPIRIT. As you stroll along, you’ll encounter a wide range of shops, restaurants, and services. For the health-conscious, Healthyway Natural Foods provides a wide selection of organic produce, supplements, and specialty items. Looking for unique treasures? You’ll find several local fares offering curated collections of antiques, jewelry, and home goods. For a more traditional shopping experience, Shoppers Row and the Tyee Plaza feature a variety of familiar stores. When it comes to dining, downtown caters to all tastes. Indulge in locally sourced fresh seafood at the doc or restaurants, savor international cuisine at cozy cafes, or grab a quick bite at a local bakery. After dinner, enjoy a leisurely stroll along the waterfront, taking in the stunning views of Discovery Passage, Quadra Island, and Coast Mountains. Beyond shopping and dining, downtown is the cultural home of the Art Gallery which displays the work of local and regional contemporary artists while the pink, art deco Tidemark Theatre showcases local and international performers. Discover the rich history of the region and visit the Maritime Heritage Centre, the Aquarium and the first salt water pier in Canada. Whether you’re a local or a visitor, downtown Campbell River offers a welcoming atmosphere and a unique shopping experience.

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secrets and lives —

AND THE 7 SINS with THERRY JACOBS WORDS JOANNE PETERS PHOTOGRAPHY LIA CROWE

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“Whatever makes you happy—that’s what’s important. To look good can affect people psychologically. It’s very rewarding.” Therry Jacobs was 21 years old when she left her hometown of Riegersburg, Austria, for South Africa. There, after a year, she met her future husband. Two years later the couple went to England for a year, and then spent one more year in South Africa before moving to Saskatchewan. About four years later, with their first daughter, the family decided to move to Vancouver Island. “We made the decision to relocate from Nipawin, Saskatchewan due to our preference for a different lifestyle, climate and a larger town,” Therry says. “After exploring options in Vancouver, a friend from South Africa who had also lived in Saskatchewan recommended Comox on Vancouver Island, noting its similarity to Cape Town. However, upon driving along the old highway and catching our first glimpse of the ocean, we found ourselves enamoured with Campbell River.” The two had another daughter and in 2005 they launched Discovery Laser Skin Care Clinic. Therry works alongside her husband, Dr. Gert Jacobs, who has his master’s degree in practical dermatology. The centre has been a booming success ever since. Earning her cosmetology diploma in Graz, Austria in 1989, Therry has practiced aesthetics in Austria, Germany, England and South Africa. She provides all client consultations, actively directs Discovery Laser Skin Care Clinic operations, and researches new and changing technology in the global cosmetic anti-aging industry. Therry’s top priority is ensuring clients are offered the very best treatment options. While the clinic offers services such as Botox, fillers and laser treatments for skin imperfections, its impact is more than skin deep. “I enjoy the change you can make in people’s lives; it can really affect them emotionally,” says Therry. “We’re talking transformations. It’s very interesting; it’s constantly evolving and it’s a stimulating and challenging industry. You never get bored. There’s always something new—and it works.” She gets great reward from helping people who may be uncomfortable with their looks and who come to her for help. Therry has earned certifications in aesthetic consulting and management in aesthetic medical clinics and has taken courses with Cynosure, Syneron and Candela laser technologies. “Everyone’s different, but some people just hate their appearance; maybe they always had acne and now have scars and it’s affecting their self-confidence. Their self-esteem can be completely damaged. By correcting something like that, it can change people. Vanity is a word that shouldn’t exist. You should do whatever makes you happy. For some people that means good food and good wine; some people like to drive expensive cars; some people like to travel. Whatever makes you happy—that’s what’s important. To look good can affect people psychologically. It’s very rewarding.” Therry prides herself on top-notch technology. She researches new tools for at least a year and tests them out on herself before introducing them to clients, who come from as far away as Vancouver and Victoria to her clinic. Spa-like and contemporary, the

clinic employs highly skilled aestheticians, technicians and medical professionals who provide assessments and solutions for skin and cosmetic issues. Irregular skin texture, skin laxity, acne, cellulite, skin tags, sebaceous hyperplasia, cysts, fibromas, keratosis and cholesterol deposits are just some of the conditions that the clinic addresses. When she’s not working, Therry loves golfing, exercising, running in the woods, reading and travelling. Therry and her husband have considered opening a second clinic but, ultimately, have decided to stick with the single location, while raising their busy family. “We’re going to stay with the one and make it the best it can be,” Therry says. “We have the latest technology and clients’ results are the main thing.”

The 7 Sins ENVY:

Whose shoes would you like to walk in? Nobody’s.

GLUTTONY:

What is the food you could eat over and over again? Freshly baked German laugen bretzel with butter.

GREED:

You’re given $1 million that you have to spend selfishly. What would you spend it on? Multiple-continent adventure trip with my two girls and husband.

WRATH:

Pet peeves?

Selfishness, lies and hypocrites.

SLOTH:

Where would you spend a long time doing nothing? On my couch.

PRIDE:

What is the one thing you’re secretly proud of ? Determination and perseverance.

LUST:

What makes your heart beat faster? A great challenge.

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narrative

WORDS ANGELA M. COWAN

X ILLUSTRATION SIERRA LUNDY

QUIET LIGHTS

boulevardmagazines.com | WINTER 2024

very year as the days creep closer to midwinter, I become so aware again of the small animal that lives deep within me. It’s a badger, most likely, given my commitment to snacking and a penchant for burrowing into nests of warm blankets. And with every new morning that brings a hardening frost to the grass, charcoal clouds to smother the sky and rain that grows ever sharper, I feel myself reaching out for the comforts of food and warmth and light. It begins in late autumn with a steady stream of apple crisps and root vegetable soups, hearty beef stroganoffs and spiced meatballs. Thick clouds of cinnamon and clove warm the kitchen just as much as the oven does, and our slow cooker—which has been loafing idly for the warmer half of the year—now often sits bubbling on our counter top. We already tend to eat like hobbits, but as the days shorten, our family really goes whole hog with second breakfasts, hot teas with from-scratch scones and dense breads that greedily soak up the dregs of stew. With our insides cosy and laden with carbs, we turn our winter prep to fostering warmth. Woollies are unpacked and shaken out, sweet with the scent of beeswax and cedar. I reshape and de-pill my collection of Irish wool sweaters, and usually get the itch to break out my knitting needles to make a new scarf for the season. And as the days grow particularly icy, we stuff our beds with hot water bottles after dinner. There is nothing that feels quite so luxurious as slipping into a toasty bed piled heavy with blankets and snuggling down as the smell of a cold winter night slips in through the cracked window. But among the indulgences of rich desserts and fur-lined accessories, perhaps my favourite hibernation habit is the emergence of our quiet lights. Fall brings a riotous explosion of colour, but when those flame-hued leaves have all been blown into mouldering piles in the gutter and the days are gloomy and grey, we keep the corners of our home golden with soft lights. It’s become something of an unexpected tradition, starting from the first winter my husband and I were in love and celebrating winter solstice together. We lit a single candle then, but over the years the lights in our home have multiplied. There’s the Scandinavian candle bridge that lights our kitchen table, mason jars stuffed with fairy lights tucked into corners in

our stairwell, electric candles lining our windowsills and small table lamps that throw just enough light to read by. And the closer we get to midwinter, the longer these quiet lights stay on, holding back the encroaching dark. So many cultures around the Northern Hemisphere have midwinter traditions to keep alive the hope of another sunrise, another spring, another year. Bonfires are lit (and sometimes leapt over), and candles are placed in windows overnight. There’s a touch of the otherworldly around the longest night of the year, too, with things getting just a wee bit spooky in the dark. (My favourite eerie tradition stems from my own heavily Welsh ancestry: the Mari Lwyd, a beribboned horse’s skull puppeted by wassailers and mischief makers.) Over the years, I’ve realized one of the reasons I love our quiet lights is that they leave space for the weighty gloom of winter. In these gently lit places, shadows aren’t banished, but given flickering corners in which to play and tease our imaginations. Sitting around a candlelit table, or late at night in the silent glow of the Christmas tree, the magic of the season feels like more than well wishes on a holiday card. It feels like possibility. And it feels like connection. Our family has been faithfully attending the Christmas festivities at Victoria’s The Butchart Gardens for well over a decade now, and every year I still feel the prickle of happy tears walking through the gardens. There are quite literally tens of thousands of coloured lights woven throughout hedges and fountains and greened-over beds, along with the “Twelve Days of Christmas” displays (which we gleefully serenade at each stop). It is a mind-blowing amount of effort by hundreds of people who work together to create something that embodies joy and beauty in the depths of winter cold. And really, everything we do to invite comfort and warmth is also tied to the human instinct to come together at this time of year. Those stews and desserts are always better shared in good company. Those scarves and mitts I knit often end up warming the people I love. What began as my husband’s and my two voices singing through Butchart has grown to four, with small hands to hold between ours. So, we lean into those urges to eat and sing and spread warmth, enjoying the rest and quiet of the growing darkness. The light always comes around again.

boulevardmagazines.com | W I NT E R 2024

behind the story

The fashion story this issue of Boulevard required a huge team effort to pull it off and, as with many things that look beautiful and effortless in the end, in reality, it involved a lot of behind-the-scenes time, travel, sweat and schlepping. So, we thought we would feature a part of the unseen team, from left: stylist Sarah D’Arcey, creative director Lia Crowe and makeup artist Jenny McKinney. 82

boulevardmagazines.com | WINTER 2024

PHOTO BY DARREN HULL

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