Clear Life Issue 3 Summer 2016

no.

food

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whole living

DANISH ARCHITECT

BJARK INGLES’

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beauty

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03

design

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fashion

IS LEO D ICAPRIO holding up the sky?

TAKING A HARD LOOK AT OUR CLIMATE.

GREEN DREAMS

BIF NAKED

EXPOSED IN MEMOIR

CONVIVIAL DRINKS FOR A SCINTILLATING SUMMER ETHICAL REASONS TO DRINK THE

WORLD’S BEST GIN

summer

2016

Photography, Christoph Strube

EDITOR’S NOTE

THIS ISSUE SERIOUSLY CELEBRATES SUMMER, NOT ONLY IN ITS PLEASURES OF COLOURS AND FLAVOURS, BUT IN RECOGNIZING SOME SIGNIFICANT PEOPLE WHO MAKE WHOLEHEARTED CELEBRATION POSSIBLE. We take the pulse of global warming from the wrists of Leonardo DiCaprio and Al Gore, press our faces to the glass of the contemporary art scene at Toronto’s Power Plant, breathe deeply in Bif Naked’s insightful new book Published

by HarperCollins, I, BIFICUS: A Memoir of her title fight with breast cancer, cheer the bacteria eating PET plastics, consider sneaky sugars, find even ethical reasons to enjoy Bombay Sapphire gin, and much, much more.

Come into the garden of earthly delights, where our dynamo staff have prepared a feast for you!

Charlotte Carson

Founder, Editorial & Creative Director Charlotte Carson Corporate Director Richi El Chaar EDITORIAL

Senior Editor Culinary Director Beauty Editor Wellness Editor Men’s Lifestyle Editor Production Studio Social Media Coordinator Marketing & Branding

Judith Stapleton Chantal Payette Katrina Johns Holli Kenley Omar Cumberbatch Sean Lambert The Food Group Sean Lambert Allison Kustec Tyler J. Smith, *brand consultant ART DEPARTMENT

Graphic Design Lucas Anastacio, Team Leader Rheanna Balatbat Emily Faustino Ruth McGough Vanessa Rosati Website Design Emily Faustino Vanessa Rosati Laura Miller Contact Us editor@clearlifemagazine.com submissions@clearlifemagazine.com

clear life | 3

RICHI EL CHA A R JUDITH STAPLETON CHANTAL PAYETTE KATRINA JOHNS SEAN LAMBERT

Photography, Maya Sherwood

4 | clear life

Contributors Karen Bliss writer is the Canadian correspondent for Billboard and contributor to Rolling Stone, MSN, The Huffington Post Canada, Elle Canada, Hits, Pollstar, the Toronto Star, Melody Maker and many more.

Brian Sano photographer enjoys laughing and takes darn good pictures. His photography clients include Aritzia, Birks, Cole Haan, Harry Rosen, Holt Renfrew, William Ashley, Kraft, and Procter & Gamble.

Paula Wilson photographer has more than 15 years experience photographing for national magazines, advertising and cookbooks. Her extensive list of clients includes many of Canada’s top restaurants and chefs.

Holli Kenley psychotherapist holds a Master’s Degree in Psychology; she is a California Sate Licensed Teacher and a California Licensed Marriage and Family Therapist.

Holli works in the field of psychology as an author, speaker, and workshop presenter. holli@hollikenley.com Omar Cumberbatch wellness coach founder of The Wellness Ultimatum, is a Professional Health Coach and Radio Talk Show Host. thewellnessultimatum.com Tyler J. Smith writer Tyler J. Smith is an author, communications professional and branding coach. Tyler has written for, produced and contributed to numerous projects for clients including the Today Show, Starbucks, Chiquita, Corona, Supervalu, Nelly Furtado and Ziploc.

Micheal Kai Young photographer International fashion and beauty photographer, Michael Kai Young, splits his time between Toronto and New York City. As an ever-evolving artist, his work shows influence from his additional experience as an art director, set & prop designer and through his creative collaborators.

Hasnain Dattu photographer Hasnain Dattu is a photographer and director who has been working in North America and internationally for nearly 20 years.

Dattu has worked with Condé Nast , FedEx, Acura, Ports1961, Vogue, Elle Magazine, and Air Canada.

Photography Interns Kin (Canon) Lon Ma, Maya Sherwood, Kayla Hill, photographer, Maya Sherwood Graphic Design Interns Lucas Anastacio, Rheanna Balatbat, Emily Faustino, Ruth McGough, Vanessa Rosati photographer, Kin (Canon) Lon Ma clear life | 5

Design

8 Sustainable Oasis in the Heart of Toronto 16 Modern Summer Living 22 White & Wood

Arts

28 How the Power Plant Runs 36 Leonardo DiCaprio: Holding up the Sky 46 Bif Naked: Tough, Sexy, Cool

Fashion

54 The Fashion of Love 66 Harmony in Wood & Stone 68 Suitably Suited

Beauty

70 DIY Unisex Skin Care Beauty 74 Skin is Skin 80 Char’s Top Picks

82 86 88 90

92 100 102 104 113 115 116 124 126

Wellness

Self Worth vs. Cyber Worth Let Them Eat Plastic Sneaky Sugars Sabotage Summer Dining Courtesy Counts

Food

Lush Liquors Summer Drinks Recipes Spice Route Rubs Recipe Breeam Award for Bombay Sapphire Sumptuous Summer Fare Bitters Flavour in Dairy–Freedom Oh Sweet Summertime!

Chantal’s Top Picks The Fall and Rise of the Honey Bee

ustainable Oasis in the Heart of Toronto

by Judith Stapleton A MISTED HEMLOCK FOREST MAKES AN INVITING REFUGE YEAR ROUND. LIKE EXTRUDED PIXELS, 500 CONDOMINIUMS ARE STACKED AT VARIOUS LEVELS AND ORIENTATIONS FOR MAXIMUM VIEWSCAPES AND GREEN SPACE. PRESERVING THE ACCESSIBILITY OF ALLEYWAYS WHILE OPENING COMMON SPACE AS PUBLIC PLACE.

8 | department

department | 9

M

onuments to glory were never part of the evolution of the city of Toronto. It doesn’t have

that long a history. In fact, from within and without, Toronto has always been motivated most by practical and perhaps conventional considerations, and these have shaped the spaces and trajectories of its urban narrative.

Last summer A llied Properties R EIT announced that the stretch of King Street West, from 489 to 539, (between King and Wellington, Portland and Spadina), will be transmogrif ied by the big dreams of BIG, the Bjark Ingles Group from Denmark, in conjunction with Westbank Projects Corp., Allied Development Corp., Diamond Schmidtt Architects, BR Group, ERR Architects, Gladhi Planning Consultants, and Greenberg.

“Habitat 2.0” for Toronto is a k ind of hybrid of the Habitat complex by Moshe Safdie for the Montreal Expo of 1967, but, says Ingles, it “picks up where Safdie left off 50 years ago” by invoking a sensibility of radical humanistic idealism which has rarely been expressed in Canada’s architecture. A look at the dozens of projects BIG has done elsewhere makes it clear that this is a kind of architectural vision that intends to inf lect social relations, not just put up buildings. In this location, 725,000 square feet of cityscape will accommodate 500 homes, commercial, retail, and communal spaces, as well as invite pedestrian usage through the block and into the inner courtyard spaces of refuge.

10 | design

design | 11

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Here is the plan.

like the foothills of the Rockies against the sky,

A network of pedestrian paths gives access to leave rays of sunlight open to neighbouring all four directions through multiple routes as a King Street all year round. courtyard connector, but the open interior will

At ground level, retail and boutique off ice

give any walker reason to pause. The courtyard space will correspond with the height of the opens up two physically different spaces, each

heritage buildings. Above, the residential

with its own atmosphere; and this is literally condos will fill the peaks and valleys, each with true since the hemlock forest at the West end direct access to the outdoors. The topography naturally cycles through photosynthesis, taking

of this undulating range of rooftops provides

in carbon dioxide and producing oxygen. A

terraces for the larger condos, while all the

stream of water vapour will mist the trees,

others have perimeter balconies stacked for

creating a crystalline wonderland in winter

maximum privacy and view. There will be

and a cool oasis of freshness in summer. To the shared outdoor communal space that could East is a spacious open plaza—a promenade and a public gathering space away from the drum of traffic and the din of the street.

be used for urban gardens.

Westbank will be the development manager for the project, and Allied will manage the office and

The stalwart red brick heritage buildings

retail components of the project on completion.

along King Street will be preserved, and act

Westbank is active across Canada and the United

as anchors for the new white concrete and

States with a focus on large mixed-use projects

glass structures to come. Both the interior

with particular emphasis on architectural and

f loor heights and the buildings’ façades are

design excellence and sustainability. Its stated

retained and blended with the new structures. goal is to actually improve communities while Surrounding the interior spaces of the incorporating a high degree of artistry. The design courtyard is a grid that is extruded upwards for the King Street West project has a Platinum and rotated 45 degrees. This gentle twisting of rating on the sustainability scale called LEEDS. the stacked and stepped storeys above exposes [The LEED rating system has four certification every suite to sunlight and vistas, and this visual

levels for new construction—Certified, Silver,

access to the views in every direction continues

Gold and Platinum, that correspond to the

upward to the roofline of rolling mountainous number of credits accrued in five green design peaks and valleys that organize the geography

categories: sustainable sites, water efficiency,

into five volumes of condominium housing. This

energy and atmosphere, materials and resources

mimicking of an undulating mountain range, and indoor environmental quality].

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“We have a responsibility to make the city we live in more like our dreams,” said architect Bjarke Ingels, at an event hosted

by Westbank and Allied, and streamed live to Vancouver, where BIG has several other projects on the go. The theme of the Koerner Hall presentation in Toronto in February was ‘How can architecture create communities?’

This architect is dreaming the infrastructure of the future, and it is going to delightfully change the narrative in the heart of Old Toronto.

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design | 15

ModernSummerLiving SUMMER DECOR IS ALL ABOUT COLOURFUL DECOR THAT REINVENT’S A MODERN BACKYARD.

photography, Brian Sano re-touching, Sam Tsuda art direction, Charlotte Carson photography studio, The Food Group

green pillow, at Edwards Guacamole; chair, at Blu Dot; storage bin, Design Letter & Friends, all at Urban Mode; mat & orange pillow, at Crate&Barrel; dish cloth, at Anthropologie

design | 17

chimeneas, at Mod Fire; table, Soft Line both at Urban Mode; mat, at Mad Matts

candles, at Ikea; napkin, bowls, plates, coasters, all at Williams-Sonoma

knives, at Laguiole Jean Dubost; iron potholder, at Williams-Sonoma; coasters, at Anthropologie

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photography, Brian Sano re-touching, Sam Tsuda art direction, Charlotte Carson photography studio, The Food Group

vase & sphere, at West Elm; side table, at Urban Mode; wood table tops in background & chair, at Design Republic; table runner, at West Elm

blanket & pillow, at CB2; branch, at West Elm; background mat, Madd Mats 24 | design

all West Elm

design | 25

table runner, magazine bulter, and linen table runner, all at West Elm; outdoor table runners, at Urban Mode; paper tray & vase, at West Elm; wall fixture , at Urban Mode; woods vases, at West Elm; coat rack, at Urban Mode; ottoman & pillow, at CB2; fluffy pillow, at CB2; linen pillow, at West Elm

design | 27

portrait photography, Hasnain Dattu hair and make-up, Kevin Smith, Judy Inc.

TURN ON AT THE POWER PLANT! A CLEAR LIFE INTERVIEW WITH THE DIRECTOR, GAËTANE VERNA.

by Judith Stapleton Standing sturdy and strong on the edge of Lake Ontario, and part of Toronto’s arts and culture complex at Harbourfront Centre, is one of Canada’s leading public galleries devoted to contemporary works of art. On the verge of its annual fundraiser, the smash-hit Power Ball Gala, JS asked the gallery’s director, Gaëtane Verna, about the success of this event, and the role this non-collecting contemporary gallery plays in the life of the city.

JS How has this gala event turned into such a huge fundraising success for your gallery? It is a very hot ticket!

GV What’s extraordinary is that after 18 years, Power Ball continues to transform and reinvent itself. From one Power Ball to the other, you can never expect to see the same thing. The reason we can do this is because artists look at the work we do throughout the year, become aware of our deep passion for art, and trust us.

The Power Ball is only as successful as the number of patrons who attend, together with all our sponsors and supporters. Power Ball is a success because of the community that supports it: from sponsors, co-chairs, ticket purchasers and artists. It represents a community we truly believe in, as the Power Ball gives Toronto a glimpse into the world of contemporary art. arts | 29

JS The theme of this summer’s event is “the pleasure principle,” and Max Mara is its major sponsor. Can you tell us a little about the motivations for this theme?

GV It’s through our theme of the Pleasure Principle that we want to enable our guests to navigate different expressions of human pleasure, evoking all senses – whether it’s through the art of Karen Tam’s opium den installation, reliving a nostalgic time through childhood memories and games by Kempster Jamrozik Studio, delicious food by Parts and Labour, or sounds by DJs Mark Farina and CRSB and Teo Nio from the Toronto-based collective BEVSTMODE. The Power Plant itself contributes to the human need to express life and emotions. The Pleasure Principle is bringing each individual visitor through the works of different artists, in an environment that’s already in close contact with the senses. Art, coupled with music, food and drink, are the all- encompassing human pleasures in life. The chemistry of it all together reacts with our bodies, making each experience and ambiance different.

This is why we chose the theme of Pleasure Principle – we all live in a fastpaced mobile world, making it easy to let pleasures go unnoticed. In a society where everyone is digitally connected, contemporary art is at the forefront of speaking to our immediate life right now.

JS The shows presently running at the gallery, Carlos Amorales’ Black Cloud, Patrick Bernatchez’ Les Temps Inachievés, Aude Moreau’s The Political

“A society with no art is one that doesn’t evolve, learn or grow.”

Nightfall, and Leslie Hewlett’s The Collective Stance, are all multi-media, multi-materials installations. Could you describe the creative motivations that turned the Canadian art scene away from a focus on oil paintings and

towards this broad spectrum of expressions you are featuring today…the transformational role of art here?

GV Painting, drawing and sculptures are still very important in contemporary art practices. Our winter ’16 exhibition demonstrates multi-media, but it does not necessarily represent a transformation across the country. When planning our exhibitions, we look at showcasing various forms of art that celebrate the contemporary art world. In Carlos Amorales’ work, visitors first see a “Black Cloud,” as it’s called. But you can also view it as 30,000 individual sculptures, whose sum of those create the larger installation.

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interior photography, Toni Hafkenscheid installation.

Carlos Amorales, Black Cloud, 2009/14. installation view: The Power Plant Contemporary Art Gallery, Toronto, 2016.

In the last decade or so, video art has taken a large space in the contemporary realm. It may be because video work can be viewed as a moving painting.

Before, we had these very static paintings, where different characters, colours and techniques represented different codes in our society. Now, we have the ability to move outside that, using narration, sound, lighting, visual effects and more, which are all part of the tableau vivant.

Moving image is important to our cultural identity and really embedded in Canadian art, especially considering how many notable film festivals we have in Canada, such as the Toronto International Film Festival and the Canadian International Documentary Festival.

JS There is a perennial problem for Canadian institutions— that want to be “world class” but yet are supported by a very small population and tax base.

How do you balance the scales?

GV Our mandate and vision at The Power Plant is to continue engaging audiences with contemporary visual art by Canadian artists and artists from around the world side-by- side. In balancing what we showcase from Canadian and international artists, we not only serve the artists, but also several communities, including those passionate about learning contemporary art.

We are privileged to showcase the work of international artists, alongside Canadian work, as not everyone has the ability to travel and see the works of international artists abroad. Our role is two- fold, to our Toronto audiences; we provide the opportunity to experience contemporary art from international artists they may not have the chance to see otherwise, while on the other hand, we also provide the same experience to international guests who visit The Power Plant in search of viewing works by Canadian artists.

Audiences can then see pieces they may have only seen on-screen or read about; however your physical reaction of an artwork can never be replaced by looking at a video or reading it in a magazine. How you project yourself in front of an artwork can only be done by being physically in front of it.

A society with no art is one that doesn’t evolve, learn or grow. Just like hospitals provide health services, museums and cultural institutions feed our minds and souls, enabling us to explore our imaginations. It’s important that we live in a society that has at heart the passion to expand the horizons of our citizens.

arts | 33

JS How does art change or modulate the human urban experience of modern life? Do you think the Power Plant is doing this?

GV Art evokes life, and in experiencing that, you get to experience life in different perspectives. We are a contemporary non-collecting gallery that is situated in one of the most multicultural cities in North America; so the works of art that we bring forward are there to connect our audiences to the reality of contemporary art and urban life, because we live in the city.

In the ever-changing exhibitions, we present the issues and experience of modern life through art. Our exhibitions present important issues that are challenging, we explore powerful ideas and are not afraid to present the most dynamic and thought-provoking artists of our time who are not afraid to continuously challenge our audience and comment on contemporary life in Canada and abroad.

JS What sort of new works are you looking for these days?

GV Coming up this summer, German-born Paris based Ulla von Brandenburg will be showcasing work, inspired by the confusion between reality and appearance.

The Power Plant will also have LA- based Emily Mast, who specializes in visual and performing arts. She’ll be working with actors, costumes and theatrical staging to exhibit a summer play. I am also thrilled to have Franz Erhard Walther’s first major solo exhibition in Canada at The Power Plant.

The exhibit will feature a body of his work produced from the 1950s until the present.

In the fall, we’re looking forward to having artists like Maria Loboda and Yto Barrada both hailing from Berlin and New York and Toronto-based Abbas Akhevan.

JS Well, sounds like The Power Plant ought to be on everybody’s trapline! Thank you, Gaëtane.

Right at the foot of Simcoe Street, just shy of the shoreline, he Power Plant is waiting to turn you on this summer, and all year round.

arts | 35

LEONARDO DICAPRIO:

AL GORE TOLD THE ACTOR, “YOU WANT TO BE INVOLVED IN ENVIRONMENTAL ISSUES? THIS IS THE MOST IMPORTANT THING FACING ALL OF HUMANITY AND THE FUTURE.”

by Judith Stapleton DiCaprio won Best Actor at this years Academy Awards for his role in a most unusual and challenging film, and his acceptance speech was passionate, sincere, and alarming.

Filming the wintertime story The Revenant in natural light entirely outdoors in the geography of Western Canada was an endurance test of epic proportions. The availability of snow should have been the least of their problems. He was speaking about the Northern Hemisphere, after all, known the world over for its very cold and snowy winters.

But there wasn’t enough snow in the Northern locations to finish the film. So the whole kit and kaboodle had to go to Argentina to find enough of this crucial element of the story.

For DiCaprio, the roots of The Revenant and his environmental work all began when he met then-Vice President Al Gore in 1998. DiCaprio had grown up with an interest in extinct species—not just their ancient evolutionary varieties of Trilobites and T. Rex, but their recent Miocene history, and the destructive impact human hunting had in wiping out the fat, flightless moa, for example, the great auk, and the plains buffalo.

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image courtesy, Mike Trenchard Earth Sciences & Images Laboratory, Johnson Space Center, NASA

Most of us vividly recall the vice presi- environmental degradation, resulting in a dent’s off-the-chart graph of increasing planet no longer capable of sustaining life earth temperatures, time-sequenced as we currently know it. photographs of the disappearing snow

The climate events of the last 12 months

on Mount Kilimanjaro and the shrinking underscore his urgency as the earth polar ice sheets. He told the actor, “You enters a new era of extreme weather want to be involved in environmental caused by global warming. issues? This is the most important thing

The February and March storms that

facing all of humanity and the future.” battered the US saw the Sabine River, That same year, DiCaprio established running into the Gulf of Mexico between his foundation (LDF), with a mission to Louisiana and Texas, rise 5 feet above its protect the world’s last wild places and previous record in 1999. NOA has recently inspire the public to take action on key confirmed that February has surpassed environmental issues.

all temperature records by .2 degrees

At first, his active personal participation C. February saw the most powerful hurwas just making appearances at Earth Day ricane ever recorded in the Pacific in events and the occasional conference. the Northern Hemisphere, and Cyclone Then, in 2007, there was the narration Winston, the strongest storm ever in the of his climate change film The 11th Hour. Pacific Southern Hemisphere, hit Fiji, killing But in the past decade, DiCaprio’s focus at least 17 people. A “Thousand Year Event” on the environment has gone from pas- storm and flooding hit South Carolina last sion to obsession. In his recent inter- year, destroying homes and infrastructure. view with Rolling Stone, he said, ”I am

The most authoritative source of scien-

consumed by this. There isn’t a couple tific data in the US, founded by Abraham of hours a day where I’m not thinking Lincoln, the National Academy of Sciences, about it. It’s this slow burn. It’s not ‘aliens has just published its report called Tracking invading our planet next week and we the Fingerprint of Climate Change, have to get up and fight to defend our showing how they can now plot with concountry,’ but it’s this inevitable thing, and fidence the trajectory of the impact of cliit’s so terrifying.”

mate change on weather events. In other

The urgency evident in his Academy words, these extreme weather conditions acceptance speech is on every page of have been predicted for many decades as the Foundation web site: If we do not part of the global change in temperatures change our course, we could soon be on Al Gore plotted so graphically for us (on an irreversible path towards severe cli- the Keeling curve of CO2 accumulation), mate instability, resource scarcity and and that moved DiCaprio to take action. arts | 39

There is no doubt whatsoever that climate A warmer polar ocean changes the Jet warming is caused by human activity, and Stream that determines the weather in there is nothing to wait for in making life- the Northern Hemisphere and directs style changes.

storms to the West coasts of North

Air temperatures over the Arctic are America. This may push Pacific storms about 5 degrees above 2003-2015 levels, northward into the Pacific Northwest and warmer air holds more moisture. of Washington, British Columbia and This means that, when conditions are Alaska, further depriving the California ripe for storms, the atmosphere can agricultural heartland of rain and snow. potentially hold more water and dump Even this year’s el Niño precipitation has it, in the form of rain or snow, to levels not been enough to mitigate the dire never seen before, like the record event drought conditions there. in Washington, DC last year.

Last year’s Paris Agreement recognized

Even with record snowfalls in the the necessity of preventing a 2 degree mountains of California, using the NAS warming of the planet in order to avoid paleo-data stretching back thousands catastrophic changes in the conditions of years, we can see that the extreme for life. So far this year, February global drought conditions inland in the bread- temperatures jumped the graph as the basket state are the worst in more than warmest February on record by two a thousand years. This drought extremity and a half degrees C. Arctic sea ice was is also the case in the Near and Middle- at a satellite-record low for the second East, including Syria. The consequences month in a row. Seattle, Washington set go far beyond an increase in food prices. a new record for rainfall in February, as After the Paris Agreement was signed, did Portland, Oregon; but like California, DiCaprio declared, “[This] gives us a shot where Oregon’s coast got record rain, its at saving the planet. There is no time to inland geography continues to experience waste. This marks the end of the fos- extreme drought conditions, creating an sil-fuel era.”

The vicious cycle of sunlight absorbed

infertile desert.

On Christmas Eve, the ice melted in

into the polar oceans causing the ice to Toronto and New York City as nighttime melt far faster than any model predicted temperatures climbed to 15 degrees C means that we are likely to see an ice- (59F) and 17.2 degrees C (63F) respecfree Arctic in less than 20 years—per- tively, breaking all previous records. haps as soon as the next decade. But the Arctic is not like Las Vegas: what happens in the Arctic does not stay in the Arctic.

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right: Satellite image of partial South Western United States showing Sierra Nevada mountain range, April 2016

image courtesy, Jesse Allen NASA Earth Observatory image data, Level 1 andAtmospheres Active Distribution System

photo courtesy, Darron Salzer National Guard of the United States

DiCaprio has recently finished shooting on global climate change, ever. It was a his own climate documentary, with the rock thrown into the pond of awareness, working title Are We Fucked? Perhaps and the ripples have never stopped. the determined optimism you find in his

The data don’t lie. We must now see

Foundation Projects has lost some of its the extreme weather events of the last pure oxygen. Nowhere on the Foundation 12 months as us clinging to the red line site is mention of his recent knock to the running off Gore’s graph. head about Animal Agriculture, learned

Is there anything we are doing right?

from the 2014 documentary film by Kip

Well, it turns out Al Gore’s TED Talk in

Andersen and Keegan Kuhn. The film, Vancouver, British Columbia in February Cowspiracy: the Sustainability Secret, and made the case that there is room for optiits two young producers were, like all envi- mism because we have been switching ronmentalists that threaten the cattle and from CO2 and methane-producing dairy industries, not only subject to the non-renewable energy sources to the FBI’s scrutiny as a terrorist organization renewables of sun and wind. And this, (under the Patriot Act), but they lost their he sees, is a trend. financial support as a direct result of the

In the US alone, the 2015 new Electric

fears such scrutiny engenders. DiCaprio Energy Generating Capacity grid shows stepped in as Executive Producer, and 38.2% has come from wind turbines, the documentary was launched. Thus 32.8% has come from Solar Photo Voltaic far, the film’s clear evidence that Animal panels, 26.7% has come from Natural Agriculture is, in fact, the number one Gas, 0.07% from oil, 0.01% from coal, and cause of global warming and habitat 2.3% has come from Hydro, Biomass, and destruction, has not put these documen- Geothermal sources. Almost all the US coal tarians in court. DiCaprio’s support likely plants are retired or slated for closure. saved the filmmakers and the film.

But can he save this planet? Can we?

And by 2020, new clean energy sources will have outstripped fossil fuel sources by

Al Gore’s graphic and memorable inter- almost 100%, a projection which continues pretation of the exponential increases to push fossil resources off the scales by in global temperature from CO2 rise factors of 3, 4, and 5 times by 2030. was intended to be a wake-up call, and

After the Paris Climate Talks, China

in 2006 his documentary film about it announced it will launch a national carbon

by David Guggenheim, An Inconvenient market by 2017, and will cap emissions from Truth, won two Academy Awards, for Best six industrial sectors, and likely link up with Documentary Feature and Best Original EU standards. Most people left Paris sharing Song. This was the most influential exposé DiCaprio’s sense of hope for change. arts | 43

photo courtesy, Darron Salzer National Guard of the United States

Gore is “extremely optimistic that we are law enforcement officials from 17 states gonna win this!” For Mr. Almost President, announced an historic state-based effort investment in renewable energy, and to combat climate change by using all of divestment of non-renewables is already the regulatory and judicial tools at their paying off. As solar panels and wind tur- disposal. The participating states could bines and other manufactured energy-in- pursue enforcement issues such as investerface instruments are more refined tigations into whether fossil fuel compain design and materials, they become nies misled investors and the public on cheaper to mass produce and, just like the impact of climate change on their busithe earliest big, clunky portable phones, nesses. In 2015, New York State reached sales go up as refinements make things an historic settlement with Peabody that used to be geeky into things that Energy—the world’s largest publicly traded everybody wants and can afford.

coal company—concerning the company’s

For Gore, the question about a tran- misleading financial statements and dissition to renewables from fossil-carbon closures. New York is also investigating sources of energy is not whether we must ExxonMobil for similar alleged conduct. do it, or even if we can do it; it is Can We Do It In Time? This is a good question.

These efforts are against the oil and gas industries specifically, and it will be inter-

But what is left out of Gore’s rallying TED esting to see the way these lawmakers Talk is the momentum of investment in the confront the terms of the Patriot Act human activities that keep pushing the line (and the TPP) that specifically protect any off the graph of global warming. There is industry against attack on its freedom to no mention of the fracking industry that, pursue profits. on its horizontal drilling quest for Natural

But then, in the March 29th announce-

Gas hidden below impermeable rock all ment, Vice President Al Gore said: “We over the planet, pollutes ground water, cannot continue to allow the fossil fuel releases toxic methane, and causes earth- industry or any industry to treat our quakes, small and large. And there is no atmosphere like an open sewer or mismention of Animal Agriculture, now shown lead the public about the impact they to be the number one cause of global have on the health of our people and the warming—from the habitat destroyed to health of our planet…” [emphasis added]. accommodate animals (70 Billion of them),

Maybe now DiCaprio will find a less

to the waste and methane they produce. defeatist title for his next documentary.

On March 29th, Attorney General Eric Because, if Al Gore has drawn a new Schneiderman of New York, Former Vice line under the graph, this could, in fact, President Al Gore, and a Coalition of top change everything. arts | 45

photography, David Leyes

STRAIGHTEDGE, STRAIGHT SHOOTER BIF NAKED WRITES CANDID MEMOIR OF CLOSE CALLS, ROCKIN’ HIGHS AND GREAT LOVES

by Karen Bliss Rock singer Bif Naked is only turning 45 in June, but she has logged enough wild and inspiring stories to warrant a memoir. I, Bificus is released on HarperCollins and details her life thus far: born Beth Torbert in India, she was adopted by American missionaries and raised for the most part in Winnipeg, Manitoba, running into all kinds of trouble in her youth that could’ve got her killed. She discovered boys first—the source of many of her troubles and misadventures—which led to singing in eclectic troupe Jungle Milk and punk bands, Gorilla Gorilla and Chrome Dog. In 1995, she launched her self-titled debut solo album and her career took off. Over two decades, she has released six studio albums, three EPs, a spoken word album and a compilation, leading to touring opportunities all over the world with dips into acting and hosting (she’s currently working on a new album called Heavy). In 2008, a year after marrying her second husband, a wedding that was televised through Bodog, she was diagnosed with breast cancer. Afraid? Not Bif. The woman who has dusted herself off time and time again, embraced it head-on with her secret weapon, humour—and lived to tell. Her marriage, however, didn’t survive, but on July 30 she will walk down the aisle in her homebase of Vancouver with Snake, “the man of my dreams,” she says with certainty.

Bif spoke with Clear Life about her new perspective and what she might do next.

arts | 47

48 | arts

arts | 51

52 | arts

HE FASHION OF LOVE photography, Richard Dubois fashion editor, Charlotte Carson makeup & hair, Nina Farrauto, Plutino Group

HAIR Batiste XXL Dry Shampoo, Kevin Murphy Anti-Gravity Spray NAILS Essie Perennial Chic MAKEUP Gressa Skin Tone Purifying Mist FitGlow Beauty Vita-Active Foundation FitGlow Beauty Lipstick in Buck *Dalai Lama 54 | fashion

BLANKET, WEST ELM

fashion | 55

fashion | 57

WOMEN’S SHIRT, HELMUT LANG ; SKIRT, ULLA JOHNSON;BAG, CHLOÉ; SHOES, BARBARA BUI ALL AT TNT MEN’S SHIRT, DSQUARED2 AT TNT; PANTS, HAIDER ACKERMANN AT HOLT RENFREW; SCARF, H21 BY SIMONA BATTELI AT ANDREWS; SHOES, KENZO AT DAVIDS; HAT, MICHAEL STARS AT ANDREWS 58 | fashion

DRESS, VALENTINO AT ANDREWS ; PANTS, VINCE AT ANDREWS; SHOES, ZCD MONTÉAL AT TNT

60 | fashion

PANTS, AKRIS PUNTO AT ANDREWS; SHIRT, DEREK LAM AT TNT

fashion | 63

As soon as you enter one of our salons, your day's stresses lessen. Each member of our team is taken through extensive training to ensure your visit is relaxed and comfortable. Upon arrival, you will be introduced to one of our international caliber celebrity stylists who will give you a detailed consultation. You will be pampered with a shiatsu scalp message, a lesson on your hair maintenance and an individualized styling experience that will ensure your hair is picture perfect.

Your experience will leave you looking and feeling your absolute best. To pass time, wireless internet access and iPads will be provided should you choose to stay in touch with work, family or friends. If you prefer to leave the outside world behind, lay back and relax while our espresso bar Barista serves you a drink of your choice and a sweet treat to enjoy.

We at Marc Anthony strive for perfection and to exceed expectations, we guarantee you will leave happy and eager to return for your next pampering. Most would call it a salon; we call it an experience.

38 Avenue Road Toronto, ON, Canada, M5R 2G2 Tel : 416.413.1521 1918 Avenue Road Toronto, ON, Canada, M5M 4A1 Tel : 416.789.1212 w w w. m a r c a n t h o n y. c o m marcanthonyto

marcanthonysalons

marcanthonyhc

department | 65

by Judith Stapleton photography by Nina Teixeira

fashion | 67

T

he landscape of the human body is as varied as the geography of the globe. Here is a swimsuit designed to cover the contours of all the hills and valleys.

Truesuit Swimwear is a Vancouver company, born 13 years ago when its President and Designer, Judith Dale, realized she was not the only woman wanting more comfort and coverage in a swimsuit.

Putting in long hours at the beach while working on her doctorate at the University of Hawaii, Dale would wear an old black yoga suit to feel comfortable in and out of the water. In fact, menopause slipped by almost without notice, since everyone is hot, and everyone cools off in the water! Over the years of study-andbeach, many women would drop a shadow over her as they stopped to ask: Where did you get that suit?

Back home in Vancouver, she worked out a simple pattern for a one-piece tank that is easy to adjust to any size and any leg length or neckline. Then she found the best commercial sewer in the city. Together, they can produce a customized suit and ship it out in about one day! And Truesuit has shipped to every corner of the globe.

We have chosen white as a blank canvas for this studio shot. But this one-piece swim tank with legs comes in 50 fabulous fabrics in Nylon and Lycra blends, fully lined for all-over support and comfort.

Truesuit Swimwear is available on-line at truesuit.com This might just be the suit of your dreams!

fashion | 69

photography, Nina Teixeira recipe & styling, Katrina Johns props, Paige Weir, Judy Inc. photography Studio, The Food Group

beauty | 71

beauty | 73

women’s top, Forte-Forte from Gravity Pope; Choker, Chad Burton men’ shirt, Diesel; overalls, Mama Loves You Vintage

SUMMER’S SOFT AND TENDER SKIN GETS GOOD ADVICE TO GET YOUR GLOW ON FROM BEAUTY GURU, CLAUDINE BALTAZAR. Makeup Glossier Boy Brow Charlotte Tilbury The Retoucher Treat and Conceal Stick Burberry Fresh Glow Luminous Fluid Base Hair Ouai Texturizing Spray Moroccanoil Luminous Hairspray Kevin Murphy Easy Rider Anti Frizz Crème

photographer, Michael Kai Young fashion stylist, Chad Burton, Plutino Group makeup & hair, Claudine Baltazar, Plutino Group photography studio, The Food Group

beauty | 75

76 | beauty

Weddings at The Northridge

6

Awarded by TripAdvisor as one of the top 25 boutique hotels in Canada

The Northridge Inn & Resort is the perfect location for your destination wedding. Our in-house wedding planners will assist in making your special day extraordinary. We are notorious for our picturesque views, true Canadiana atmosphere and mouthwatering cuisine.

P lan your Muskoka dream wedding with us! northridgeinn.com

1

2 4

3

6 5

7

8

10

9 80 | beauty

womens

mens

Extra Virgin Coconut Oil

by Jax Coco

Neat Beard Oil

by Universal Beard

Organic Coconut Oil with zero per-

Tame that hedge with organic balm with

oxide, lower free fatty acids and rich

a light beeswax smell or nutty essence.

Lauric Acid.

Go Neat!

Tinted Moisturizer - Illuminating

by Laura Mercier

Lime After Shave Balm

by Castle Forbes

A sheer foundation formula of mois-

Soothing after shave balm with lime

turizer with a hint of shimmering co-

oil and witch hazel to tone skin and

lour for skin radiance.

close pores.

Laguna Liquid Bronzer

by NARS

Tom Ford For Men

by TOM FORD

Breakthrough formula of the iconic La-

Exotic scents all ripen to an incandescent

guna bronzer that nails the new gold

smokiness of manly appeal.

standard in bronzing.

Luna Sleeping Night Oil

by Sunday Riley

Clinique for Men Sonic System Deep Cleansing Brush

by CLINIQUE

High potency, purified lactic acid to

Two bristle types easy on cheeks, firm on

correct dullness, plump the lines, and

forehead, chin, nose. Preps for a com-

exfoliate the skin.

fortable shave.

Nutrient Day Cream with SPF 30

by Josh Rosebrook Contains herbal extracts and oils that

Amazonian shampoo with Amazonian nut oils

by AB CREW

repair and protect the skin.

Take your hair on a journey down the Amazon with native oils and extracts. beauty | 81

82 | wellness

wellness | 83

84 | wellness

EVERY YEAR, THE WORLD PRODUCES 311 MILLION TONS OF PLASTIC! FROM SPACE, WE CAN SEE FIVE ISLANDS OF PLASTIC DEBRIS IN THE OCEANS.

by Judith Stapleton

When polyethylene terephthalate,

But the journal Science has just

or PET plastics, were invented in the

published the research findings of

1940s, they revolutionized the man-

a Japanese team, led by Dr. Kohei

ufacture of containers, and switched

Oda from the Kyoto Institute of

the world from heavy, breakable, bio- Technology and Dr. Kenji Miyamoto degradable glass, to light-weight but

from Keio University, and their collab-

sturdy, non-biodegradable plastic,

oration in the fields of chemistry and

and the planet was transformed.

engineering has produced some very

PET polymers make up nearly one-

encouraging results.

sixth of the world’s annual plastic

They collected 250 samples of PET

production of 311 million tonnes.

debris from soil and wastewater, and

According to the World Economic

screened them for bacterial candi-

Forum (WEF) only a little more than

dates that depend on PET film as a

half of this is recycled, and even less

primary source of carbon for their

is reused.

own growth.

5gyres.org provides us with the first

They identified Ideonella sakaiensis

ever estimate of the amount of plas-

201-F6, which could almost completely

tics just in the oceans: 270,000 metric

degrade a thin film of PET after six

tonnes. The ocean acts like a blender,

weeks at a temperature of 86 degrees

breaking up the bags and bottles into

Fahrenheit (30 degrees Celsius).

smaller and smaller parts.

In the results published by the

There are chunks and bits of every Department of Polymer Chemistry, size. Some are wandering solitarily,

Graduate School of Engineering,

for a while, but eventually the cur-

Kyoto University, Yoshida et al. show

rents whorl them into five vortices

how the biodegradation of plastics

or gyres, and from space, they

by specialized bacteria could be a

are recognizable as five islands of

viable bioremediation (waste man-

multi-coloured debris.

agement) strategy.

To get a reference for just how

The team hopes the discovery will

much plastic this is, imagine

lead to new ways of breaking down

stacking water bottles to the moon

plastic, using either the bacteria

and back, twice!

themselves, or the two enzymes they

To date, very few species of fungi— use for the job. but no bacteria—have been found to break down this polymer plastic.

It won’t cure the plastic problem, but it could be a land-and-sea change!

wellness | 87

SNEAKY SUGARS SABOTAGE summer dining

IT’S TIME TO FACE FACTS ABOUT FAVOURITE SUMMER FOODS.

by Omar Cumberbatch

B

arbecues and picnics come out with the sunshine, but this is no excuse for dropping the ball on a healthy diet. One of the most challenging obstacles to a healthy summer body is recognizing the hidden sugars in

some of our favourite summer indulgences.

By now we are all aware of the studies on sugar consumption and its drastic impact on our health. Sugar has been cltosely linked to the obesity and diabetes epidemics in our modern world. Other studies have shown that sugar may contribute to cancer, Alzheimer’s, premature aging, and heart disease.

To help us toward our ambitious goal to reduce sugar consumption and preserve our summer bodies, here are 4 surprising places hidden sugars will be lurking during our summer festivities.

BARBECUE SAUCE:

1 2 3

What is a barbecue without barbecue sauce! Unfortunately, this commercial sauce is loaded with sugar. Take the Jack Daniel’s Original No.7 Barbecue Sauce as a typical example. This brand has 144 grams of sugar per bottle. That’s 9 grams per 2 tbs serving. The Honey Smokehouse Version? 160 grams. That’s 10 grams per serving, or 45 calories.

KETCHUP: You love ketchup with your hot dog, hamburger, scrambled eggs, fries? You’ll find 22 grams of sugar in a 100 gram serving. And yet, it is the condiment of choice all over the Western world.

BREAD: Remember that hot dog? If you have a bun with that hot dog, you are definitely going to have some sugar. On average, white bread has 3-5 grams of sugar per slice. Even in multigrain breads sugar may be added for flavour. Read the label.

SALAD DRESSING:

4

It’s a salad, how bad can it be? While the salad itself can be quite healthy, the salad dressing you choose can tip the scales.

Commercial varieties are loaded with sugars. If a single tablespoon of bottled balsamic contains 2.5 grams of sugar, think how much a generous dosing contributes to your “light” meal!

These summer gatherings are one of the most enjoyable parts of summer.

Armed with a little awareness of these sneaky sugars, we can make sure they don’t get in the way of our fitness and health.

wellness | 89

courtesy counts

IS THERE SUCH A THING AS A FAUX PAS ANYMORE? DOES ANYONE ACTUALLY SAY FAUX PAS ANYMORE? WHERE DID YOU GO MISS MANNERS? EXCUSE US; WOULD YOU PREFER MS.? OR MISS?

by Tyler J. Smith

E

veryone who interacts with other humans has

sation), but the reaction I got from different people I

them. Usually the words “good” or “bad” are

“regaled” with the story. My dear husband, who is a

inserted in front of the word like it’s a black or

type Z sales executive, thought their behavior was just

white issue that can easily be qualified and neatly catego-

fine and that I was overly sensitive and grumpy. A

rized. From Aristotle to Cicero to Emily Post, they have

couple of girlfriends were as appalled as I was by this

been a way in which humans could easily identify a mem-

behavior and thought I should have been more forth-

ber of their own tribe - in terms of social standing, which

right with them. Then, another woman at the same

at one time could have been the difference between life or

spa - who I didn’t know, but that didn’t stop me from

limb. Now we’ve “evolved” to likes or dislikes - translating

sharing, (hmmm, I wonder if that was bad manners),

to Trump level attention or “who dat?” obscurity.

asked me why I expected them to be quiet just because

Manners. That often overused and misunderstood

I was. In fact she asked me if there was a sign that

word. “That’s so rude” is uttered on the regular by people said, “Be quiet when people are reading in the sauna”. who can’t spell the word etiquette, or know the definition of either word, making them look, oh so rude.

Loosely defined: ‘Manners’ is the code for how to

Very specific!

These very different reactions and opinions not only prompted this series of three articles and facebook

behave and ‘etiquette’ is the set of rules for conducting

discussions, it spurred me on to seek advice from Dr.

oneself to appear mannered. For instance, I was at my

Jack Muskat, psychologist, author and advice columnist

favourite spa

“That’s so rude” is uttered on the regular by people who can’t spell the word etiquette, or know the definition of either word, making them look, oh so rude.

enjoying a quiet

of “Ask Dr. Jack”.

According to Dr. Jack, the human brain is pro-

sauna, reading

grammed for pattern recognition. Shared language and

a magazine and

behavior are signs of rank and hierarchy allowing us to

having some

judge the level of familiarity and thus safety in any given

down time. I

encounter. Manners are a way of maintaining social

noticed two

order and reducing fear. Etiquette also allows us to exe-

women circling

cute power and persuasiveness over others – greasing the

the booth, so

wheels for success, while conversely; it’s a tool for empa-

I gestured for

thy and closeness through perceived shared experiences.

them to come

“People used to learn how to behave through strict role

in and scooched

modeling and attending religious services. We’ve thrown

over to make

out the good parts of both and become a society that is

room (this was

increasingly suspicious, litigious and insular. People now

a two person

live in bubbles”, says Dr. Jack.

sauna). As they

Over the next two issues of Clear Life Magazine we’ll

entered, one of them said, “oh, but you’re reading so

be talking about manners and etiquette and we’d like

quietly”. I said, “that’s fine, come on in”, which they

to know what you think. Your story could be included

did, then proceeded to chat emphatically about rather

in the next article! Dr. Jack and Clear Life Magazine

uncomfortable medical issues (uncomfortable for them

contributors will be answering questions and responding

and me)! After 10 minutes of having my magazine

to your stories on our facebook page, then we’ll finish

drowned out in my head, I gently interrupted the bar-

this series with a list of ‘do’s and don’ts’ based on your

rage of amateur medical diagnosis to enquire how long

feedback. To see Dr. Jack’s top five pet manner peeves go

they would be in the sauna. After learning that they

to https://www.facebook.com/clearlifemagazine.

would be there for another 20 minutes, I politely left and told them I’d come back when they were done.

What was interesting to me about this whole exchange was not the interaction itself (or their conver-

My role model mother would remind me to end by saying a gracious thank you for reading and say that I look forward to our robust discussions on facebook over the next few months.

wellness | 91

lush LIQUOR S photography, Shannon Ross recipes, Chantal Payette and Katrina Johns food styling, Kester Birch art director, Charlotte Carson

On the deck or on the dock, these thirst quenchers have been waiting for summer to start

photography studio, The Food Group

PEAR SUNSET

KETEL ONE VODKA SERVES 1

1 ½ oz. Ketel

01 In low ball glass, combine

One Vodka

Ketel One Vodka, blood

⅓ cup blood

orange juice, simple syrup

orange juice

and ice.

⅛ cup simple

02 Top with a splash of pear

syrup

juice. Garnish with thinly

Pear juice

sliced pear.

Ice

food | 93

BULLEIT BOURBON SERVES 1 1 ½ oz. Bulleit 01 In a rocks glass, add Bulbourbon

leit, grapefruit juice and

⅓ cup

simple syrup.

grapefruit juice ½ oz.. simple syrup 4 ice cubes 1 can of soda water 1 thyme sprig 1 grapefruit, sliced and cut into quarters

02 Top with ice cubes, and

fill with soda water.

03 Garnish with thyme and

grapefruit slice.

CRYSTAL HEAD VODKA

CAPTAIN MORGAN’S

TANQUERAY GIN

recipes VODKA BUCK WITH A JALAPEÑO KICK

CRYSTAL HEAD VODKA SERVES 6

1 cup ginger beer ⅓ cup Crystal Head vodka

01 In a pitcher, muddle all but 6 slices of cucum-

ber and lime.

1 bunch fresh mint

02 Layer ice, mint, and jalapeno.

1 lime, cut into wedges

03 Top with liquids and stir. Garnish with sliced

4 cups ice

cucumber and mint.

2 small jalapeño peppers 3 mini cucumbers, sliced lengthwise thinly ⅓ cup ginger beer

BLUEBERRY MOJITO

CAPTAIN MORGAN’S SERVES 1

½ cup blueberries

01 In a highball glass, place the blueberries, mint,

9 mint leaves

sugar and lime juice. Muddle the ingredients

1 tbsp. turbinado sugar

until the blueberries have released their juices.

2 ½ tbsp. lime juice 1 ½ oz. Captain Morgan’s white rum 2 oz. soda

02 Fill the glass with ice and Captain Morgan’s

white rum. Stir.

03 Top with soda, mint sprig, lime slice and a

few blueberries.

Ice

CUGINBER

TANQUERAY GIN SERVES 1 1 ½ oz. Tanqueray Gin 1 oz. simple syrup

from lime and mint leaves. Muddle together.

½ lime

02 Add ice, top with sparkling water.

6 mint leaves

03 Stir and garnish with cucumber on a stick

Ice Sparkling water 4 slices cucumber, cut on bias

98 | food

01 In low ball glass, add gin, simple syrup, juice

and mint.

PLEASE ENJOY RESPONSIBLY. ©2016 Diageo Canada Inc.

taking the spice route photography, Nina Teixeira

THEY COME FROM ACROSS THE GLOBE TO ENTICE THE SENSES, EXCITE THE PALATE, AND FIRE UP SUMMER FARE. SPICE RUBS MAKE ANY FOOD FABULOUS!

recipes & food styling, Chantal Payette props, Paige Weir, Judy Inc. photography studio, The Food Group

DIY JERK SEASONING Prep Time: 5 Minutes

3 tsp. onion

3 tsp. dried

powder

parsley

2 tsp. cayenne

1 tsp. black

pepper

pepper

1 ½ tsp. smoked

2 tsp. salt

paprika

2 tsp. sugar

1 tsp. crushed

¼ tsp. ground

red peppers

cinnamon

2 tsp. dried thyme ½ tsp. nutmeg 1 tbsp. garlic

1 tsp. ground all

powder

spice

Combine all ingredients inside a 1 cup mason jar. Close tightly and gently shake to combine ingredients.

Label container with date and store in a cool dark place for up to 3 months.

W

est of Cambridge in the UK, the redbrick

environment to cultivate the botanicals from Indonesia

Laverstoke Paper Mill has sat astride the

and Java, Italy and Spain, that infuse this world famous

sparkling River Test since 903 AD, where it

gin with its unique bright, fresh flavours.

first came to prominence making banknotes for the Bank

The Bacardi company is steered by a commitment to

of England and then the whole British Empire, bringing

improve sustainability in three main areas: operational

industry to this little patch of the rolling English country-

efficiencies that don’t waste energy, global packaging that

side for a thousand years.

does not produce excessive waste, and responsible sourc-

As of 2014, under the visionary guidance of the Bacar-

ing that respects all the links in the food chain. Finding

di company’s Bombay Sapphire team and local engineers

the very botanicals used in the infusing process inside the

and craftsmen, the ancient mill has been transformed into

utterly charming courtyard greenhouses motivates the vis-

an award-winning wonder, where sustainability begins

itor to recognize all the ways this gin is, well, good for you.

with a hydro turbine, brought back to modern life, that

Bombay has developed the site in a way that shows off

harvests the power of the river to provide green energy to

the best practices in green technology, ecological architec-

the state-of-the-art visitor centre and all of its displays and

ture, and historic preservation. The water from the river,

lights on the site.

important habitat for fish, plants, and birds, is not used

Two tubular greenhouses emerge from the old redbrick buildings like giant Avatar blood vessels, opening up at

in the gin. It only powers the turbine, with fish guards in place to protect the wildlife. During construction,

ground level to house one tropical and one Mediterranean hundreds of fish and birds were moved off-site and then

BREEAM (Building Research Establishment Environmental Assessment Methodology). Laverstoke was the first distillery in the world to receive this industrial award.

brought back to the river, which was actually improved for

purchased in advance online (distillery.bombaysapphire.

wildlife through the removal of crumbling buildings that

com/the-distillery/laverstoke-mill).

had partially covered the waterway.

As it exists now, Laverstoke Mill is a museum, a botan-

On a summer evening, with birdsong and perhaps the burble of the river, music and good company, an aromat-

ical garden, an industrial facility that amply demonstrates

ic, icy gin-and-something will settle the mind and infuse

the possibilities of green technology, and an attractive

the soul with good will towards humankind. And maybe

venue for parties, weddings and conferences. It is open

even hope for the greening of many other industries.

daily to the public from 10am – 8pm, and tickets must be food | 103

photography, Paula Wilson recipes & food styling, Chantal Payette props, Paige Weir, Judy Inc. photography studio, The Food Group 104 | food

APPETIZERS STUFFED FIGS ½ cup soft goat cheese 1 tsp. extra virgin olive oil 1/8 tsp. salt 1/8 tsp. pepper 8 figs Date honey 2 tbsp. chopped pistachios

SPICY OLIVES 1 lb. olives of your choice, such as Kalamata

In a bowl, combine goat cheese, olive

or Spanish olives

oil, salt and pepper. Mix until soft and

2 tbsp. Harissa paste

well blended. Fill piping bag with cheese ½ lemon sliced, thick zest reserved mixture. Slice the top of the figs to make a cross. Ensure you keep the whole fig

In a bowl, combine the Harissa and olives. Just before

intact. Gently pipe the cheese mixture

serving, stir in the lemon slices and garnish with the

into the figs and place on serving platter. reserved zest. Serve at room temperature.

106 | food

SESAME HALLOUMI 1/3 cup flour ¼ tsp. pepper DATE HONEY

2 eggs 1/3 cup sesame seeds

½ lb. pitted dates

1 package Halloumi

2 cups water

Oil for frying

2 tbsp. pistachios

¼ cup honey for dipping

In a pot, add dates and water. Bring to

Place flour and pepper in a shallow

a boil, reduce heat to a low simmer and

plate, and set aside. Beat eggs in a small

continue to cook for 2 hours. Strain

bowl and set aside. Place sesame seeds

through a cheesecloth to remove all im-

in a shallow plate and set aside. Cut Hal-

purities. Squeeze to ensure all available

loumi into large cubes. Dredge the Hal-

liquid is harvested. Return strained sauce

loumi first in flour, then in the eggs and

to a saucepan and simmer for 20 minutes,

finally in the sesame seeds. Put on a

or until the back of a spoon is coated. It

tray. In a large skillet over medium heat

should be quite thick. Allow to cool. Pour add enough oil to coat the bottom of the a small amount on each fig as garnish. pan. Place Halloumi in pan and cook unTop with a sprinkling of pistachio. til each side is golden. Serve on a platter with a bowl of honey for dipping.

108 | food

MAINS LAMB ½ cup Harrisa 1 orange, zest only 3 tbsp. pomegranate molasses 2 tbsp. olive oil 5 lbs. boneless leg of lamb Preheat oven to 425F In a bowl, combine Harrisa, zest, molasses and olive oil.

Rub all over leg of lamb roast.

Bake in oven for 15 minutes, and then reduce heat to 350F. Bake until an internal temperature of 130F is reached for medium-rare, or 140F for medium. Cover and let rest for 20 minutes before slicing. Garnish with chopped pistachio and pomegranate seeds.

TAHINI DRESSING FOR LAMB

½ cup Greek yogurt 2 cloves minced garlic 1 tbsp. Tahini ½ lemon, juice and zest ½ cup olive oil In a bowl combine all the ingredients and mix well. Cover and set aside in fridge for 1 hour.

MAINS RICE SALAD DRESSING

4 mini cucumbers, chopped

4 tbsp. olive oil

5 radishes, sliced thin

1 tbsp. lemon juice

1 lb. mixed grape tomatoes

1 ½ tbsp. Tahini

8 sprigs flat parsley, rough chopped

SALAD

DRESSING

Measure 1 cup wild rice, and add to 3

5 tbsp. olive oil

cups boiling water. Simmer till tender. ½ cup quinoa, cook to directions 2 cups butternut squash, cubed 1 red pepper, diced 3 tbsp. olive oil ½ red onion, sliced thin 2 cloves garlic, minced ½ tsp. ground coriander ½ tsp. ground cumin ¼ tsp. ground black pepper ¼ tsp. allspice 1/8 tsp. ground cinnamon 1 pint cherry tomatoes, sliced in half 2 cups arugula 2/3 cup pomegranate seeds Preheat oven to 400F. In a large bowl, toss squash and red pepper. Roast for 15 minutes. Set aside.

In a hot sauté pan, add 1 tbsp. olive oil. Cook red onion, garlic, coriander, cumin, pepper, allspice and cinnamon together until golden and fragrant. Set aside. In a large bowl, combine all the ingredients and mix.

110 | food

VEGETABLE SALAD

2 tbsp. lemon juice 1/8 tsp. salt Combine all the ingredients in a bowl.

Toss gently and serve.

ROASTED CARROTS 1 lb. peeled carrots, sliced lengthwise ¼ cup olive oil ¼ tsp. cumin 1 lemon, juiced 2 tbsp. honey 1/8 tsp. salt 1/8 tsp. pepper 2 tbsp. chopped mint 1/3 cup crumbled feta Preheat oven to 400F. In a large bowl, mix carrots, olive oil, cumin, lemon juice, honey, salt and pepper. Bake in medium sized pan for 20 minutes.

Serve on a platter, and garnish with chopped mint and crumbled feta.

DESSERTS PAVLOVA 4 large egg whites 1/8 tsp. salt 1 cup sugar ½ tsp. pomegranate molasses 1 tsp. distilled white vinegar 2 tsp. cornstarch SAUCE

1 cup pomegranate juice Âź cup sugar

Preheat oven to 300F.

circles and cut them out.

Using a very clean stand mix-

Spoon and spread the Pav-

er, whip egg whites and salt

lova into the circles.

together at high speed for 3-5

Put in oven, immediately,

minutes. Mixture should be

reduce heat to 250F. Bake for

firm but not stiff. Slowly pour

30 minutes.

in the sugar, one tablespoon at a time while mixer is still

In small sauce pan combine the

whipping. Remove bowl from

pomegranate juice and sugar.

the mixer, sprinkle in corn-

Reduce to make light syrup.

starch, molasses and vinegar.

Fold in with a rubber spatula.

Place pavlovas on a platter, garnish with a drizzle of the syrup

On a tray lined with parchment paper, trace 4 inch

and pomegranate seeds.

DESSERTS ORANGE AND HONEY 2 sliced oranges 1/3 cup honey 1/3 cup chiffonade mint Arrange sliced oranges on a plate and drizzle with honey and mint.

STUFFED DATES 16 pitted dates 1/3 cup softened cream cheese 1/8 tsp. cinnamon 1/8 tsp. allspice 1/8 tsp. cardamom 2 tbsp. chopped walnuts 1 tbsp. honey Slice dates in half. In a small bowl combine cream cheese, cinnamon, allspice, and cardamom. Mix well, and put in piping bag. Pipe cream cheese into dates, and top with chopped walnuts and drizzled honey.

This time, plum’s the one!

PLUM BITTERS 2 cups

01 In a large glass jar

whiskey

combine all ingredi-

3 plums,

ents. Cover with lid

halved

and shake. Let sit in

4 star anise

a cool, dark place for

1 vanilla bean,

up to two weeks.

split

02 Using cheese cloth, strain

1 tbsp juniper

infused alcohol into a

berries, dried

clean glass jar once it has

1 ½ tbsp earl

settled for a few weeks.

grey tea

03 Strain the liquid a sec-

2 tbsp simple

ond time to remove any

syrup

remaining sediment.

04 Keep refrigerated.

photography, Brian Sano photography studio, The Food Group food | 113

ULTRA-PREMIUM

AWARD WINNING

©2016 Crystal Head and the Crystal Head bottle design are registered trademarks of Globefill Inc. Product of Canada. Vodka distilled from grain. 40% alc./vol. crystalheadvodka.com

photography, Jeff Coulson food styling, Katrina Johns photography studio, The Food Group Even if you haven’t turned the page on dairy consumption, for health or philosophical reasons, Tree Nut Cheeze will help you across the Rubicon.

Wood & Waters makes Tree Nut Cheeze products from a combination of raw cashews, rejuvelac (made from quinoa), and pink Himalayan sea salt.

They are absolutely free of any preservatives, stabilizers, and thickeners like agar and carrageenan. They are 100% dairy-, gluten-, casein-, soy- and lac-

They are:

tose-free. They use only organic

• GMO Free

• Raw

and fair trade ingredients, so if

• Organic

• No Refined Sugar

you’re looking for ethical high-

• Dairy Free

• No Artificial Flavors

ground, here it is.

• Egg Free

• Sustainable

• Gluten Free

• Ethical

• Soy Free

• Eco Friendly

• Preservative Free

• Compostable

• Cholesterol Free

• Plastic Free

• Plant Based

• Hand Crafted

Even better, this cheeze gets nippier as it ages, so there’s good reason to rotate your servings, and keep a stash.

www.woodandwaterfoods.com food | 115

These ice dessert recipes will be the snowy ice cap of every summer meal!

TANQUERAY GIN & LEMONADE POPSICLES 2 lemons, juiced 1 ½ cup water

01 Juice lemons into a bowl with water

and sweeten with simple syrup.

â…“ cup simple syrup 02 Add gin and mix.

Zest of lemon

03 Split lemonade in half. Add

Zest of orange

smashed raspberries and orange

1 tbsp. raspberries

zest to one half, and lemon zest to

2 tbsp. Tanqueray

the remaining half.

gin

04 Pour lemonade into popsicle

molds and freeze for a minimum of 30 minutes.

05 Fill the molds with

raspberry lemonade and freeze for 2 hours or overnight.

116 | food

photography, Jeff Coulson art director, Charlotte Carson recipes, Chantal Payette and Katrina Johns food stylist, Chantal Payette photography studio, The Food Group

VEGAN GOLDEN COCONUT MILK ICE CREAM 2 cans full fat coconut milk

01 Freeze the churning bowl of an ice cream maker overnight.

1 tsp. grated fresh ginger

02 Combine all ingredients in a medium pot over low heat. Bring to a soft

½ cup maple syrup 2 tsp. ground turmeric

simmer and whisk thoroughly. Allow to cool completely in the fridge.

03 Transfer coconut milk base into churning bowl and churn according

½ tsp. ground cinnamon

to manufacturer’s instructions - about 20-30 minutes. Once done,

⅛ tsp. black pepper

transfer to a freezer-safe dish. Freeze for 4–6 hours or overnight. Set

½ tsp. cardamom

out at room temperature for about 10 minutes before scooping.

1 tsp. pure vanilla extract 2 tbsp. (30 ml) olive oil or melted coconut oil ⅛ tsp. sea salt

VEGAN CHERRY SWIRL COCONUT ICE CREAM Base

01 Freeze churning bowl of an ice cream maker overnight.

2 cans full fat coconut milk

02 Once cherries are thawed, place in blender or food processor

½ cup maple syrup

with maple syrup and vanilla. Blend until almost smooth. Put

2 tbsp. (30 ml) olive oil or melted

blended cherries into a pot and simmer on low until cherries

coconut oil

have reduced into syrup.

1 tsp. pure vanilla extract

03 Combine all ingredients for the base in a medium pot and cook

Cherry Swirl

over low heat. Bring to a soft simmer and whisk thoroughly. Allow

1 cup frozen cherries, thawed

to cool completely before churning. Pour in coconut milk base and

1 tbsp. Maple Syrup

churn according to manufacturer’s instructions - about 20-30 min-

½ tsp. pure vanilla extract

utes. Once set, layer coconut ice cream and cherry sauce in freezer-safe container. Freeze for a minimum of 6 hours or overnight.

Let sit at room temperature for 10 minutes before scooping.

VEGAN COCONUT CHAI ICE CREAM 2 cans full fat coconut milk

01 Freeze churning bowl of an ice cream maker overnight.

½ cup maple syrup

02 Combine all ingredients in a medium pot over low heat. Bring to a soft

2 tbsp. (30 ml) olive oil or melted coconut oil

simmer and whisk thoroughly. Allow to cool completely in the fridge.

03 Transfer coconut milk base into churning bowl and churn ac-

1 tsp. cinnamon

cording to manufacturer’s instructions —about 20–30 minutes.

1 tsp. cardamom

Once done, transfer to a freezer-safe dish. Freeze for 4–6 hours

¼ tsp. grated fresh ginger

or overnight. Set out at room temperature for about 10 minutes

⅛ tsp. nutmeg

before scooping.

⅛ tsp. clove food | 121

recipes NO CHURN RED WINE & PLUM SORBET 5 plums ¾ cup sugar ¾ cup red wine ⅔ cup water ½ vanilla pod

01 Chop plums and put into a medium pot along

with the sugar, wine, water and vanilla.

02 Simmer on low for 20 minutes or until plums

are soft but there is still liquid.

03 Press through a sieve to remove the skins of

the plums.

04 Pour into a freezer-safe glass dish.

05 Freeze for at least 2 hours or overnight. Scoop

out sorbet and serve in stemless wine glasses.

SCREWDRIVER GRANITA 1 cup orange juice

01 Combine all ingredients in a bowl.

1 cup Crystal Head vodka 02 Pour into a freezer-safe, rectangular sized 1 tbsp. simple syrup

dish. Once frozen, use a fork to shave into

Zest of 1 orange

snow cone ice consistency.

03 Serve in a short glass and enjoy.

NO CHURN BURNT MARSHMALLOW ICE CREAM Approximately 16

01 Set oven to broil. Place marshmallows on a bak-

toasted marshmallows

ing tray and broil until toasted brown. Set aside.

2 cups heavy whipping

02 Using a stand mixer, fitted with the whisk attach-

cream

ment, whip cream until soft peaks form. Remove

1 ¼ cup (300g can)

the mixing bowl and slowly fold in condensed

sweetened condensed milk

milk carefully so as not to deflate the whipped

1 tsp. pure vanilla extract

cream. Fold in a ⅓ of the marshmallow.

03 Pour mix into a glass dish, about half way.

Add another ⅓ of the marshmallows. Top with more cream mixture, then with remaining marshmallows.

04 Freeze for at least 4 hours, or overnight. To

serve, let stand at room temperature for at least 10 minutes before scooping.

122 | food

BOURBON FIG ICE CREAM WITH VANILLA SUGAR Fig Jam

01 Place chopped figs, sugar and bourbon into a

1 ½ cups fresh chopped figs

small pot. Simmer on low until the figs have

¼ cup sugar

broken down and you have a jam-like consis-

⅓ cup Bulleit bourbon

tency. If the mixture is too thick, add water.

1 tbsp. water if required Vanilla Sugar 1 scraped vanilla bean pod ½ cup raw Sugar Cane

02 Place vanilla bean and sugar into a container. Let

stand for as long as necessary to infuse the sugar.

03 Freeze churning bowl of an ice cream

maker overnight.

04 Combine all ingredients in a medium pot and

Ice Cream

heat over low. Bring to a soft simmer and whisk

1 ½ cups 35% cream

thoroughly. Allow to cool completely before

1 ½ cups milk

churning. Pour coconut milk base into ice

1 vanilla bean, split

cream maker and churn according to manufac-

6 egg yolks

turer’s instructions—about 20–30 minutes.

¾ cup sugar 1 tsp. pure vanilla extract

05 In a glass, freezer-safe dish, place half the

churned ice cream. Top with fig jam and pour the remaining ice cream on top. Place the remaining fig jam on top and swirl using a spatula or spoon. Freeze for 6 hours or overnight. Let stand at room temperature for 10 minutes before scooping.

food | 123

Chantal’s TOP PICKS From tools to teas, these culinary items ought to find their way into every smart summer kitchen.

photography, Nina Teixeira

photography studio, The Food Group

1

2

4

3

124 | food

brilliant additions to the summer kitchen 01

Kamboucha tea

02 Tea Pigs

03

Fire in the Kitchen

Healthy and delicious! Packed full of probiotics, this wonder tea does more than just quench your thirst.

Delightful flavours that take the ordinary into the extraordinary.

Created by a firefighter in Ontario, these rubs and seasonings are so full flavoured it will be a serious game changer in your kitchen.

04 Searzall

Just like a portable salamander, this dual screen torch will sear and brown even the most delicate food without leaving an unpleseant aftertaste.

food | 125

Colony Collapse Disorder and Urban Beekeeping

by Kevin Solez with notes from Chantal Payette There is an ancient myth that tells of prophetic bees who predict the future and bring it into existence. Looking at the issue of bees in our food system today we see clear indications of where we are and where we’re going. The industrial production of food in North America, especially of corn, soy, and canola, involves pesticides known as neonicotinoids that some studies suggest are the cause of Colony Collapse Disorder (CCD) in honey bees. The western honey bee, along with other insect, bird, and bat pollinators, are necessary for 35% of global crop production. The pesticides have combined with an increase of parasitic and bacterial infections of bees to cause an epidemic of CCD, marked by the disappearance of worker bees leaving only the queen, nurse bees, and immature bees in the hive, which does not fare well in this desolated state. This disease has affected up to 25% of North American apiaries.

Einstein said if the bees die, humans have 4 years left to live. For some time it has been apparent that our massive industrialized food system involves certain unsustainable practices, such as Amazon deforestation to make way for Brazilian cattle. There is no clearer sign that the future threat entailed by the idea of unsustainability is quickly becoming our present reality than the case of the pollinator bees. The industrial food producers, wanting to ensure maximum production and deter predatory insect species, have done damage to the very species necessary for the production of the food in the first place.

This has drawn the attention of the world, with the US President, the UN, and global health organizations rushing to put together a response to this enormous problem. There has also been a conscientious grassroots reaction to the bee crisis, and while rural and agricultural populations of bees have been on the decline, we have seen the rise of urban beekeeping in concert with the urban farming and locavore movements.

126 | food

Photography, Chris Campbell

The president and the bee

The Georgetown Honeybee Company

Last year, President Obama

(georgetownhoneybee.com). In 2013,

announced a plan to restore 7 mil-

D.C. legalized urban beekeeping, and

lion acres of bee habitat by planting

Jeff has seen great demand among

the area with the natural diversity of

residents, with about 100 hives regis-

pesticide-free, bee-friendly plants. A

tered with the city last year.

decade earlier, D.C. resident Jeff Miller was looking for a way to increase the

Hive share

production of his backyard vegetable

A primary concern with environmental

garden, having learned about the

stewardship unites urban beekeepers

decline of both wild and agricultural

like Jeff Miller and Toronto’s Chris

bee populations. At this time, there

Campbell. Universally they say that

were only a few bee hives in D.C. oper- this is not a cash crop or a career. ated illegally and in secret. “I figured

Einstein said if the bees die, humans have 4 years left to live.

I could put a couple of hives on my

Each hive can produce 3-5 gallons (14-18 litres) of honey each year, an abundance to be sure, but not equal to the effort required to keep the hive healthy. Keeping bees healthy must be an end in itself for the urban beekeeper. When Campbell heard that the bee population was in decline and how closely bees are linked to our own survival and food system,

roof as an experiment,” and the exper- he wanted to do something to help.

128 | food

iment paid off. “As an enthusiastic

After researching beekeeping and

newbie, I thought that if I could help

finding a supportive community of

a few more folks do what I did, we’d

like-minded individuals in Toronto,

have a nice little urban beekeeping

he started his own hives and is now

community. In our first year we

an active promoter of the movement

helped about 60 folks become urban

working with several cities in Ontario

beekeepers.” The project has since

to install hives for the benefit of the

expanded up along I-95 to New York,

bees, whose honey would be donated

Connecticut, and Massachusetts, with

to local food banks. He has also devel-

Jeff and his partners helping people

oped a “hive share” model for people

get started in urban beekeeping, and

to get involved who don’t have space

offering a hive management service,

for bees (www.hiveshare.ca). They can

purchase whole, half or quarter hives and Campbell will install the hives in areas ideal for bees, manage them, and deliver the honey to the customers or to the local foodbank.

From the local to the global in honey bee stewardship Inspired by pioneers in the urban honey bee movement like Campbell and Miller, multinational corporations have adopted the practice. Since 2008, Fairmont Hotels & Resorts has installed 20 apiaries for honey bees

recipes in the restaurants and in the

and 18 “bee hotels” for the solitary

brewing of their own beers and ciders.

pollinator bees so important to the

The regulations in Washington State

food supply, at hotels around the

are strict, and in order to operate

world, mostly on rooftops and other

the program, Chef Gavin had to pass

bee-friendly areas (www.fairmont.

exams to be certified as a beekeeper.

com/promotions/fairmontbees). The

Beekeeping as stewardship, food pro-

bees have been a hit with guests,

duction and tourist attraction, a kind

who love the commitment to the

of ecotourism, has been a good fit for

environment and the opportunity to

Fairmont, and the program is set to

enjoy food and drink made with the

expand this year.

honey in hotel bars and restaurants.

Fairmont’s Kaitlynn Furse tells me that Bee futures “honey bee hives and pollinator bee

Considering the decline of the agri-

hotels are a great draw for guests. As

cultural bee and the rise of the

soon as people hear about them they

urban bee both among individuals

always want to go take a look.” I heard and corporations, one wonders from Chef Gavin Stephenson from the

what further changes are in store as

Fairmont Olympic in Seattle, who man- more sectors of the industrial food ages that hotel’s honey bee program

system prove to be not only unsus-

and keeps bees at home. The apiary at tainable but indeed unsustained the Olympic produces 600 pounds of

and moribund. Keep your eye on the

honey annually, all of which is used in

bees; they’ll tell you something. food | 129