Clear Life Issue 2 Spring 2016

clear life Noo 12 N

clear life about the magazine something

FOOD

DESIGN

BEAUT Y

WHOLE LIVING

spring 2016

FASHION

AVAILABLE AT THE LCBO

www.caroletanenbaum.com

Charlotte Carson FOUNDER EDITORIAL DIRECTOR CO-CREATIVE DIRECTOR

Spring is just around the corner, and as the sun

threads from many cultures and gene pools.

warms the ground and wakes the flowers, our

In this issue, we feature an intimate portrait

spirits are shifting to lighter food, shedding

series with the legendary photographer, Shin

layers, fresh bright colours, and giving the right

Sugino, and a Clear Life Q&A. It’s a rich em-

kind of attention to body and mind. Inspired

broidery of the textures and tones of our hip

by these themes, Issue 2 springs ahead with

and thoughtful citizens.

bright, vibrant ideas, across the board.

In this issue, Clear Life profiles corporations

In the second part of her story “The Power of Worth,” writer Holli Kenley continues

that are leading the way by making financially

to offer a blueprint for building self worth

ethical choices, spotlighting Tom’s, WeWood,

by becoming your own personal trainer.

Panda, and Out of Print, as noteworthy on this

In “Hot Stuff” Karen Bliss interviews the

expanding horizon. As usual, our food team

celebrated lead singer of Art of Dying, Jonny

presents recipes designed to excite the palate

Hetherington, about their new album release

and make the kitchen the heart of your home,

and the creation of an all-natural new hot sauce

with “Cracked Up,” “From the Sea,” and “Rich

called Jonny Essentials, available now in Van-

in Health.”

couver at Choices Markets but spreading like

We pull back the curtain on the world of

wildfire and soon coming to a town near you.

fashion to profile international gender fluid

In our science column, J. Stapleton takes

model, Seth Atwell, in “Blurred Lines.” We

us to the Basque Country for some surprising

discover the struggles and success that come

developments in the world of regenerative

with dual gender identity, and take an inside

medicine where two indomnible Basque doc-

peak into the life of a star in the making. In the

tors have transformed the field of tissue repair,

process, we feature the latest lines and curves

and helped heal all manner of injuries thanks

in cool looks for Spring.

to a protein ingredient that is already present

Clear Life aims to embrace the wide tapestry of humanity in the Canadian fabric, with

in everyone’s blood.

Charlotte Carson

clear life DIRECTOR OF BUSINESS DEVELOPMENT

Richi Elchaar richi.elchaar@clearlifemagazine.com ART DIRECTOR CO-CREATIVE DIRECTOR

Paige Weir CULINARY DIRECTOR

Chantal Payette WELLNESS EDITORS

Holli Kenley Omar Cumberbatch CONTRIBUTING BEAUTY EDITORS

David Allan Jones Katrina Johns STORY EDITOR

Judith Stapleton ASSISTANT EDITOR

Erica Commisso PHOTOGRAPHY STUDIO

The Food Group WEB DESIGNER

Laura Miller CONTRIBUTORS

Sushi An, Samuel Anderson, Karen Bliss, Richard Dubois, Kayla Hill, Jennifer Jacobsen, Vicky Lam, Arline Malakian, Joseph Marranca, Brodine Naugle, Reena Newman, Kevin Smith, Shin Sugino, Mika Suyama, Kin (Canon) Lon Ma, Maya Sherwood, Kevin Solez, Raymond Steinke, Andrew Wilcox, Paula Wilson, Sandra Yang SPECIAL THANKS TO:

Tyler J. Smith Sean Lambert CONTACT US

editor@clearlifemagazine.com submissions@clearlifemagazine.com

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CONTRIBUTORS Shin Sugino's career as an image-maker has spanned the last 30 years. From fine-art photographer and University lecturer to commercial photographer and motion director, it’s not cliché to say he’s done it all. He’s been recognized with awards from Cannes, The One Show, The Advertising & Design Club of Canada, Applied Arts, Photo District News, Communication Arts and Luerzer’s Archive. His drive and ambition lend to his success. Never one to say “No” his problem solving abilities enable him to always get the perfect shot – be it stills or motion. His ambitious attitude has kept him at the forefront of technology.

Being an innovator can have its challenges, but Shin is always up for it. Surviving in an industry that is forever evolving requires balance. That is why Shin is passionate about the Wet Collodion Process and creating ‘Tin Types’. His high tech digital studio still houses a darkroom dedicated to his creative outlet.

There's no mistaking Reena Newman's passion for food! Her photography glistens, crunches, sizzles and can't help but make you drool. Based in Toronto, Canada, Reena's photographs can also be spied in the pages of several cookbooks, a cooking app, recipe spreads and commercial campaigns. Whether she's collaborating with top chefs or shooting the perfectly dipped doughnut, you will likely catch her snacking on the props.

Brian Sano enjoys laughing and takes darn good pictures. His photography clients include Aritzia, Birks, Cole Haan, Harry Rosen, Holt Renfrew, William Ashley, Kraft, Procter & Gamble. His laughing includes time with the wonderful circle of friends he has.

Samuel Anderson has been a writer at Vulture, The Cut, Design Hunting at New York magazine, and Thought Catalog. He earned a BA in English Literature from Kenyon College in Gambier, Ohio. In 2014, he attended the Stony Brook Southampton Writers Conference. Hailing from Portland, Maine, he has ventured north of the border to work as a farmhand in Novia Scotia and mudslide in the Bay of Fundy. He currently resides in lower Manhattan, where he enjoys window shopping and mentally re-decorating his apartment.

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CONTRIBUTORS Clear Life’s art director, Paige Weir is an award-winning designer, art director and visual artist. Her 14 years in the industry gives her experience in art direction and prop styling for room sets, cosmetics, products and food. Some of her clients include Canadian Tire, Chatelaine, Holt Renfrew, Glow magazine, Ford and Nespresso.

Chantal Lambert brings to Clear Life a degree in Culinary Arts from George Brown College and more than 16 years of experience in recipe development.

Her food styling for advertising clients includes campaigns for big name companies including Sobeys, Loblaws, President’s Choice, LCBO, Knorr, Metro, McDonald’s, and Master Chef.

Music journalist Karen Bliss is the Canadian correspondent for Billboard and contributor to many other publications and sites. In 2013, she won Music Journalist of the Year at the Canadian Music & Broadcast Industry Awards. Her work has appeared in RollingStone.com, MSN, The Huffington Post Canada, Elle Canada, Hits, Pollstar, The Toronto Star, Melody Maker, The Toronto Sun, National Post, and more. Among the thousands of artists she has interviewed are Kurt Cobain, Beyonce, Shania Twain, Eddie Vedder, Eminem, Jimmy Page, Gwen Stefani, Metallica, Avril Lavigne, Britney Spears, Christina Aguilera, Pete Townshend and Bryan Adams. She is also founder/editor-in-chief of Samaritanmag.com about good people trying to change bad things.

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

Counseling with teens, adults, and couples, Holli’s areas of training and experience include sexual trauma, abuse, addiction, codependency, domestic violence, betrayal and cyber bullying. Currently, Holli works in the field of psychology as an author, speaker, and workshop presenter. She has authored numerous published articles and five recovery books including Breaking Through Betrayal: And Recovering the Peace Within; cyber bullying no more: Parenting a High Tech Generation, and Mountain Air: Relapsing and Finding the Way Back…One Breath at a Time. Holli’s newest book and first novel – Another Way – was just released March 2015.

As an international makeup and hair artist, David Allan Jones travels the world.

His work with the renowned Pat McGrath includes runway shows in Milan and Paris for Prada, Versace, Bottega Veneto, Jil Sander, Dolce & Gabbana, Paco Robanne, Lanvin, Christian Dior, Yoji Yamamoto, Viktor and Rolf, Givenchy, Stella McCartney, Valentino, Alexander McQueen, Louis Vuitton, and Miu Miu. David’s has worked on campaigns for Prada, Gucci, Miu Miu, Brioni, and Versace. His editorial clients include Harper’s Bazaar, Cosmopolitan, Wallpaper, GQ, Grazia, and Flare.

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CONTENTS Issue no. 2 Spring 2016

12 FOOD

14 24 26 32 42 46 49

50 DESIGN

52 58

64 BEAUTY

65 68 72 74 80

92 WHOLE LIVING

93

110 FASHION

112

From the Sea Coconut Concerns Hot Stuff Cracked Up Sole Food Debating Cultures: Wild or Farmed Kefir: Rich in Health Bold Statements Grey Scale Bare Essentials Shaved and Spiced Getting Into Your Beauty Groove Colour Blocking Beautiful Minds

Calm on the Go 94 Going Under 96 The Power of Worth 104 5 Reasons You Should Get Out In The Sun This Spring 107 It's In The Blood

118 124 132

Blurred Lines: The Art of Being Seth Boy Meets Girl Get Printed Fashion Friendly, Globally Savvy

11

BEET SALAD RECIPE ON

1 2

12

FOOD

From the Sea Seafood brings a world of opportunities from the water to the kitchen.

Photography Vicky Lam Recipe development Paul Lampa Food stylist Chantal Payette Prop stylist Charlotte Carson, Judy Inc.

Shot on location at The Food Group Fish supplied by Hooked Inc.

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mussels in harissa • 1 lbs mussels (cleaned) • 2 tbsp olive oil • 3 garlic cloves, minced • 1 tbsp harissa • 1x 400g canned, chopped tomatoes • 2 tbsp cilantro, chopped • 1 grilled lemon • 1 pinch saffron • Salt and pepper to taste

gravlax

1. At medium high heat, add olive oil to a large pot.

2. Add garlic and harissa. Cook for 2 minutes.

• 2lb salmon filet boneless, skin on • 1/3 cup salt • 1/2 cup sugar • 1/4 cup coarse black pepper • 1 bunch dill, chopped 1. In a bowl, combine salt, sugar and black pepper and set aside.

2. With a tweezer, make sure all pin bones are removed.

3. Pat dry and remove all excess moisture.

4. In a deep pyrex dish, place 1/2 of the salt mixture on the bottom of the dish.

5. Sprinkle half of the chopped dill on top of salt mixture.

6. Place salmon skin side down in the dish.

7. Sprinkle remaining of the salt mixture on all exposed flesh.

8. Sprinkle remaining dill on the salmon.

9. Cover dish with cling wrap and place in refrigerator for 48hrs.

10. Once salmon is cured, wash all excess salt mixture and dill under running water.

Pat dry afterwards with paper towel, absorbing all extra moisture.

11. Slice thinly crosswise and enjoy.

3. Add tomatoes, cilantro and lemons and let come to a low boil.

4. Add mussels and cover with lid.

5. Cook for 5 minutes. When all mussels are open, serve and enjoy.

6. Serve with baguette and your choice of tapenade.

TIP

To change up the recipe, preserved lemons can also be used. They can be found in middle eastern specialty stores.

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salade nicoise

nicoise dressing • 1 clove garlic, minced • 1/3 cup olive oil • 3 tbsp lemon Juice • 1 tbsp dijon mustard • 1 tbsp shallot, minced • Salt and pepper to taste

1. In a mixing bowl, combine garlic, shallot, dijon mustard and lemon juice. Mix well with whisk.

2. Slowly whisk in oil.

3. Season with salt and pepper to taste and set aside.

salad • 1 lb new potatoes, cooked and cut in half

• 8 oz French beans, blanched • 8 whole anchovy filets • 4 hard boiled eggs, cut in half • 1 small cucumber, sliced • 1/2 cup whole basil leaves • 1/2 cup whole nicoise olives • 1 cup grape tomatoes • 1 can tuna in oil

1. In a mixing bowl, toss potatoes, green beans and some dressing. Set aside.

2. On a large serving plate, place potatoes, green beans, slices cucumbers, grape tomatoes, hard boiled eggs, anchovies and olives.

3. Drizzle entire dish lightly with olive oil, salt and pepper.

4. Drizzle remaining dressing on top.

5. Sprinkle basil leaves around the plate.

6. Mix well after presentation and enjoy.

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octopus tacos octopus • 2 x 1 1/2 whole octopus • 1 whole white onion, halved • 2 bay leaves • 1 lemon, halved • 1 tsp whole black peppercorns 1. In a bowl, cover octopus with 1/2 cup of coarse salt. Gently massage octopus for 3 min.

2. Wash immediately under running water until all salt is gone.

3. In a pot, place octopus, onion, bay leaf, lemon, and pepper corns with completely cover with water.

4. Allow to simmer, covered for 45 minutes to an hour, or until tender.

5. Take octopus out of the water, and allow to cool. Discard the rest. Once cooled, separate head from the legs.

marinade • 1 cup olive oil • 4 cloves garlic, minced • 1/3 cup lemon juice • 1 tbsp Mexican oregano • 1 /2 tsp serrano pepper, seeded and minced

1. Mix all ingredients in a bowl and let sit for at least 30 minutes.

grilling 1. Set grill on high and place octopus on grill. Allow for nice char and grill marks.

2. Lightly brush marinade on octopus. Be careful of flare ups.

3. When ready, chop octopus into bite sized pieces and place it directly into the marinade. Keep warm.

4. When ready, add octopus on warm tortilla. Add desired toppings and enjoy.

salsa verde • 1 lb tomatillos, removed from husk • 1/2 onion, finely chopped • 3 cloves garlic, minced • 1 serrano chili, minced • 2 tbsp chopped cilantro • 1 tbsp Mexican oregano • 1/2 tsp cumin • 2 cups water • 1/3 cup lime juice 1. In a sauce pot, place all ingredients (except lime juice) into pot. Allow to simmer for 10–15 minutes, or until tomatillos are soft.

2. In a blender, add contents and carefully puree, adding in lemon juice. Set aside and allow to cool.

toppings • 1 jalapeno, seeded and finely diced • 1/2 white onion, finely diced • 1 small tomato, diced • 1/2 cup cilantro, chopped • 2 limes, cut in wedges • Corn tortillas, warm for serving • Salsa verde

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fried smelts • 1 /2 lb fresh smelts, whole, heads off and cleaned • 1 cup all purpose flour • Kosher salt • Oil for deep frying

1. In a deep fryer or a medium pot over medium heat, heat up frying oil.

2. With a paper towel, pat entire smelts and set aside.

3. In a pie dish, add flour and with 1/2 tbsp of salt. Mix well.

4. Dredge the smelts in flour, including the cavity. Shake off all excess flour.

5. Safely place smelts in the fryer, avoiding over-crowding.

6. Fry until golden brown. Place on a tray covered with paper towel to absorb any extra oil.

7. Sprinkle with salt and serve immediately with lemon wedge and/or lemon garlic aioli.

lemon garlic aioli 1 clove garlic minces finely 1 whole egg yolk 2 tsp dijon mustard 1 cup olive oil 2 - 3 tbsp of lemon juice, to taste.

Salt and pepper to taste

1. In a mixing bowl add garlic, egg yolk, Dijon mustard.

Whisk well.

2. While whisking, slowly drizzlw olive oil until a mayonnaise consistency.

3. Add lemon juice and salt and pepper to taste.

COCONUT CONCERNS The coconut industry is in danger, and it’s decline has global effects.

by Kevin Solez photography by Reena Newman

C

oconut is a global industry that

cha Rosete, researcher at the Toronto firm

supports the livelihood of 10 million

Sporometrics, the production of coconut

families, and is the raw material for

worldwide is currently under threat from

a wide variety of popular products, from

a disease that strikes the trees and is likely

lubricants to cosmetics to edible products

caused by the cicada-like insect Haplaxius

touted as “superfoods,” such as coconut

crudus, whose territory has expanded due

water, milk and oil. According to Yaima Aro-

to climate change. Much like the threat to

Arocha Rosete predicts that decreased production of coconut means that “the very little that there is will attract a very high price."

Canadian lumber posed by the pine beetle,

coconut, but large swathes of this area

coconut farms in Africa, Central America,

have been destroyed, leaving only the dead

and the Carribean have seen rapid de-

trunks of the trees, known as "telephone

cline in production due to lethal yellowing

poles", to mark the landscape. Nigeria has

disease, which kills the palms in four to

lost 98% of its “West African Tall” varieties

six months. The only reason we lovers of

of coconut and Ghana has seen the

coconut have not noticed the problem is

complete collapse of its coconut industry

that coconut prices are artificially low so

in the last 20 years. Researchers foresee a

as to compete with other plant oils that are

similar situation for the coconut plantations

cheaper to produce, such as soy bean oil.

in Côte d’Ivoire.

Although it hasn’t occurred yet, Arocha

I asked Arocha Rosete what the road to

Rosete predicts that decreased production

recovery might look like. “The only way to

of coconut means that “the very little that

recover is to discover varieties of coconut

there is will attract a very high price.”

that are resistant to the disease. This is

Sporometrics has recently identified the

absolutely about climate change. All these

pathogen responsible for lethal yellowing in

phenomena we have now, like El Niño,

Côte d’Ivoire and is involved in the search

and global warming, have a remarkable

for varieties of coconut that are resistant

effect on insect populations, expanding

to the disease. My interview with Arocha

their territory.” The discovery of resistant

Rosete revealed the chilling details of a

varieties of coconut is a very long process

threat to coconut that has the potential to

that may take at least nine or ten years, she

drive the species to extinction.

said. And what will happen if we don’t find

The scope is staggering. 11.16 million hectares are currently planted with

resistant varieties in that time? “That’s it.

No more coconut.”

cl

26

HOT STUFF

Art of Dying singer Jonny Hetherington uses all-natural ingredients for his fruity hot sauce

27

B

eyoncé isn’t the only singer with “hot sauce in my bag.” Art of Dying frontman Jonny Hetherington is trying to drum up interest in his

new hot sauce line via his social media channels by using the hashtag #IGotHotSauceIn-

BY KAREN BLISS

MyBag, and filming a version of her new single “Formation” (which contains the hot sauce lyric) on piano for YouTube.

Hetherington talks as passionately about hot sauce and the recipes he creates. Art of Dying released a new album, Rise Up, at the tail end of

PHOTOGRAPHY BY MELISSA MESSIER

2015, produced by David Bendeth (Of Mice and Men, Breaking Benjamin, Hedley). About the same time, he officially launched the boutique cooking condiment brand Jonny Hetherington Essentials with his wife, Melissa Mercier, a designer, photographer and stylist. Thanks to a successful Kickstarter campaign, which raised $45,681 from 222 backers, they were able to ship the first batch just before Christmas.

He started with the Hot Sauce Trio, three distinct all-natural habañero fruit flavours (peach, beet and pineapple) that he perfected at their

K: Until now, have you ever had anything to

home in Vancouver. The sizeable bottles sell

fall back on?

online for $15 each or $39 for the triple pack — $79 for the limited edition autographed set —

J: I’m the all or nothing guy. I remember a very

and he’s starting to get it into retail.

important guidance counselor conversation

When he speaks of how good the stuff is

when I was probably 15, 16 in high school about

on eggs or mixed with BBQ sauce for chicken

falling back on something and I said, ‘No, I

wings and ribs, or poured on thin-crust pizza

wanted to sing; I wanted to play music; I’m

and into pho, you can almost hear him salivat-

going to put all my energy into that,’ and the

ing over the phone when he makes the kissing

counselor said, ‘What if that doesn’t work out?

sound presumably with the Chef Toke.

You should think about something else as well,

Clear Life talked to Hetherington about how

just to fall back on,’ and I said, ‘I don’t think

he let his hot sauce passion out of the bag and

you’re listening to me.’ I had to say, ‘This meet-

to the consumer.

ing is over; you’re too negative,’ and walk out.”

28

K: What’s the origin of creating your own

So slowly, when we were off tour, it did take

hot sauce?

five years to go through ingredients and make enough batches so that I was happy with the

J: My brother introduced me to the habañero pepper. I instantly fell in love with the spiciness

flavours.

I started with flavours that I didn’t actually

and the flavour and began looking for sauc-

end up producing — mango and pear. I was

es that were made from it. The problem was I

working with whatever was seasonal in Vancou-

found a lot of sauce out there, but it had junk in

ver and from the BC interior. I just wanted to get

it, chemicals or additives. My family, just like a

three signature sauces that I was really proud of

lot of families, had been struck by cancer and

and that came down to pineapple, peach and

I started looking at what I put in my body. So I

beet. They have their own thing and they look

started making my own. It was the only way to

great together and they taste great together.

find a sauce that was good for you.

We came off the Apocalyptica tour last spring and I knew I was going to have a break

K: Being in a band and touring, is it hard

from tour and thought, ‘I have a window to do

when the stops along the highways are fast

this.’ It took about six months and Kickstarter

food?

was a huge part of it. We shipped before Christmas. It was a pressure cooker; excuse the pun.

J: Yes, it’s horrible on the road. It’s really difficult. You eat a lot of bananas and you find

K: What are the logistics and the first-steps,

yogurt when you can. I’ve done crazy stuff, like

the obstacles you didn’t anticipate?

I’ll go into the gas station and raid the hotdog 7-Eleven type counters for the hot peppers and

J: The toughest obstacle is crossing borders

the sauerkraut, just load up a little tray of pick-

and getting it safely produced and available to

les, and then I’ll buy canned sardines. That’s

Americans, which are a huge part of my fan-

the best gas station food you can get: canned

base. I wanted to make it available worldwide.

sardines and sauerkraut from the hotdog bar.

So I had to get it preapproved for the United States and to do that I couldn’t do it myself,

K: Wow. You are a pro. At what point did you

which was probably a blessing in disguise that

decide to manufacturer your own hot sauce

I wasn’t pulling a truck with a ton of vegetables

and turn it into a business?

up to my front door. But at the same time, I’m really involved. I love cooking. My original plan

J: I’ve been making the hot sauce for about

was to convert my place into a kitchen and do

five years. It started off just in my kitchen, and

it all myself, and quickly I realized I had to do it

then I started gifting it to people and they liked

in a commercial kitchen, generally because of

it. And then I started using it as a tool in music;

red tape in the industry of having to have in-

I started giving it to radio programmers, and

spected facilities by local health authority and

everyone got back to me and wanted more.

the FDA and a lot of hoops.

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K: How did being in the band help with the

K: The true test is expanding beyond your

initial crowdfunding campaign and bringing

fan-base and music circle.

this to fruition?

J: My goal the entire time was to get the sauce J: We spent over a decade gaining a following

to some of those people that had those early

on social media. We were big back in the MyS-

batches and wanted it, and then expand to our

pace days [laughs]. I recognized early on that

fan-base, but my goal all the way was to get it

subscription lists and social media are an inte-

into retail, so that’s something I’ve been work-

gral part of any business so it was definitely im-

ing on. We shipped our first order in Vancouver

portant to have that following for Kickstarter,

to Choices Markets. They have 10 stores in the

although we actually relied a lot on family and

Lower Mainland. They’ve taken the hot sauce

friends too. My Mom in Edmonton, she’s my

as my first retail client and they’re also distrib-

Alberta distributor now [laughs]. It’s interesting

utors through Western Canada. Right now I’m

meeting a lot of the hot sauce people out there

picking up conversations for Eastern Canada

in the world because it’s kind of a club; there’s

and the United States and I have a friend in

a lot of awards dedicated to hot sauce; and I’ve

Australia who said ‘I’ve got distribution con-

found on Instagram that’s really blown up, the

tacts over here.’ It’s a very word of mouth

foodie and the hot sauce culture. So it was a

thing. However, the product speaks for itself;

combination of all those things.

it’s all-natural and it tastes good. It’s kind of selling itself at the same time.

Hetherington uses his hot sauce in his recipes for chicken popsicles and eggs on pear toasts.

30

“ THE CAPSAICIN IN THESE CHILI PEPPERS AND THE SEEDS ARE REALLY GOOD FOR ANTI-AGING AND ANTIOXIDANTS. I JOKE AROUND THAT IT’S REALLY LIKE A SPICY SMOOTHIE.”

try it and now she’s loving it. It’s a really great flavour enhancer. There are a lot of health benefits too. The capsaicin in these chili peppers and the seeds are really good for anti-aging and antioxidants. I joke around that it’s really like a spicy smoothie.

K: And you’re going to expand into other products?

J: Yeah, we created the line of Essentials and that was the Kickstarter campaign, but I want to develop into a trusted source for all-natural cooking products, whether it’s hot sauce or olive oil or BBQ sauce or whatever products we’re going to develop, to know that this is better than Brand XYZ that has caramel No. 7 and orange No. 5 and a bunch of junk in it.

K: It’s a very crowded space. Some is just

K: What’s the plan with the band? The album

about packaging, hot sauce with outrageous,

is out. David Bendeth produced it. What are

funny kitschy names. Then you’ve got the

you doing for the year?

king of hot sauce, Tabasco, which is very inexpensive. Did people think you were

J: Oh, you mean the band?

crazy to try and enter the market?

K: That thing you’re falling back on in case J: I haven’t really come across that. What we’re

the hot sauce career doesn’t work out.

trying to do is bring habañero and all-natural fruit hot sauce into a more accessible place. It’s

J: Right. There, we circled right around.

less about a bunch of guys getting together

We made the record with David Bendeth.

and having a ‘hot’ contest and seeing who can

We’re so proud of it. We’ll be touring as much

chug the most ghost pepper sauce, which I’m

as we can for the rest of the year in support. It’s

all for too; I’ve always been interested in hot

a really deep record, 13 songs. We really tried

sauce and pushing limits; it’s fun.

to experiment and make something that we’re

I created this sauce to be flavourful and, yes,

proud of, but also pushes our fan-base and

hot, but not blow-your-mind-off hot. My Mom

listeners in different directions. It’s by far the

was like, ‘I don’t eat hot sauce,’ and I got her to

heaviest record we’ve made, but it’s also the

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most electronic record we’ve made.

cles. Another thing on my Instagram, awesome

We just announced a show in Wisconsin

drumsticks with a beer-can tower, which I’ll get

Rock Fest in July, so we’ll be doing some tour-

into on our next call [laughs] and I did ribs with

ing this summer around that. We just got done

corn ceviche, which is one of my favourites, so

some big crazy festivals so it seems like that’s

simple and so beautiful and works so well with

where our music really does well is with a ton of

habañero peppers. I was so thrilled with how it

bands on these outdoor monster festivals. It’s

went that I’m excited to book some more.

a lot of fun for us and I’ll be sneaking in more of the private dinners that I’m doing. We carried

K: Do you sell your hot sauce at your merch

that on from Kickstarter.

table when Art of Dying plays?

I just got home from ShipRocked, which is four days on a cruise ship full of bands, where

J: No. Not yet.

I was totally honoured to do a Scott Weiland tribute with an all-star band; when I was done I

K: Why? Would you guys use it all before you

went and cooked my first private dinner in Ari-

get to the next show?

zona for a couple of people from the Kickstarter [campaign]. And I was more nervous about my

J: [Laughs]. Just wake up and there’s a bunch

dinner than I was about the show [laughs]. It

of empty cases of hot sauce.

turned out that I ended up cooking for the executive chef of a golf resort and that was a little

K: I’d be remiss if I didn’t ask you this: Your

nerve wracking, coming from my background

cover of Beyonce’s “Formation” is causing

of hot wings and ribs, but I got some really nice

a lot of negative reaction. I suspect you just

comments from him and I think he might be

did it to capitalize on the hot sauce line. So

stealing a few of my recipes for his menu.

how do you feel about people saying you, a white man, have no right to cover a song

K: What did you make?

so deeply personal about her black female heritage and identity?

J: It was a four-course dinner. I did a cream of celery and leek soup for the first course and

J: Music is colour blind.

the second course was something I’m doing a lot of these days, which is called Hetherington

K: It’s a serious issue and some valid

Toast Party [laughs], which is blowing up on

comments. There is a reason why the song

my Instagram. It’s something I’ve done with my

and video is causing controversy. Can you

family over the years; it’s really creative ways

answer it more in depth and address some of

to serve awesome ingredients on toast. Really

the comments people are making?

fun. The chef loved that. I poached an egg on top; it was just yum. And I did chicken popsi-

J: That sums it up for me.

cl

Cracked up M other Nature's perfect design gets rediscovered, inside and out, for scrumptious brunches.

Photography PAULA WILSON Recipe development and food styling CHANTAL PAYETTE Prop styling PAIGE WEIR

Shot on location at The Food Group

recipe on page xx

muffin tin eggs These impressive eggs are easy to make for a large crowd.

PREP TIME: 15 mins COOK TIME: 15 mins SERVES: 6 MAKES: 12

• • • • • •

8 eggs 1/2 cup milk 12 pieces of prosciutto 12 cherry tomatoes; quartered 4 green onion thinly sliced 1 cup feta cheese crumbled

• Preheat the oven to 350. Crack eggs into a bowl. Add milk, salt and pepper. Whisk until smooth.

• Line each muffin hole with prosciutto. Add 4 cherry tomato pieces a sprinkling of green onion and feta to each hole.

• Pour in egg mixture until 1/4 inch from the top of hole.

• Bake in oven for 10-15 minutes, depending on desired doneness.

eggin a hole with cornbread PREP TIME: 15 mins COOK TIME: 15 mins SERVES: 4 MAKES: 8

• 8 slices cornbread, baked in loaf pan and sliced 1 inch thick. Cut hole in center of bread.

• 8 Eggs • Butter • 2 avocados, sliced • 2 tomatoes, diced • 1/4 white onion, diced • Parsley, finely chopped • 1 clove garlic • Extra virgin olive oil • Salt and pepper

• In a bowl, add diced tomato, onion, parsley and garlic. Add a splash of extra virgin olive oil, and season with salt and pepper. Mix and set aside.

• In a well-seasoned cast iron pan, add a pat of butter on medium heat. Add slices of cornbread and let them become golden brown on the one side. When golden, flip and add one cracked egg into the hole of the bread. Let cook until egg is done. Cover with tin foil or lid if bread is browning quicker than the egg is cooking.

• To serve, place two pieces of egg in hole on plate with sliced avocado topped with salsa.

Toast Soldiers Easy to make, but easy to mess up. Depending on how you would like to serve your eggs, you can make them hard or soft.

• Eggs • Salt • Pepper • Butter • Bread Hard boiled eggs: Add desired eggs to a pot and cover with cold water. Bring to a boil, turn off heat and cover. Let stand for 12 mins. Place in egg cup, break egg with knife, and serve seasoned with salt and pepper.

Soft Boiled Eggs: Add desired number of eggs to a pot and cover with cold water. Bring to a boil, reduce heat to a simmer and cook for 3-4 mins. Place eggs in egg cups, break egg with knife and serve seasoned with salt and pepper.

•Toast your bread, add butter, cut into strips.

Rostie & Poached Egg PREP TIME: 20 mins COOK TIME: 30 mins SERVES: 4

pork belly: • 1 lb Yukon gold potatoes • 1/4 White onion thinly sliced • Pork belly, cut into 1 inch pieces • Arugula • 1 clove garlic minced • 4 duck eggs • 1/4 tsp vinegar • Salt and pepper • Vegetable oil • Butter

rosti: 1. Dry potato and onion in a clean towel. Remove as much liquid as possible, working quickly to ensure the potato doesn't brown. Place in bowl, season with salt and pepper and a splash of vegetable oil.

Divide into 4.

1. Slice into 1 inch slices.

Season with salt and pepper. Let meat come to room temperature.

2. In a pan on medium heat, cook pork belly for 3-5 minutes on each side until it’s cooked through. Keep warm in oven with rosti.

wilted greens: 1. Wash spinach, pre-heat pan on medium heat.

Add a pat of butter. Once melted, add spinach, salt and pepper. Once it starts to wilt, add garlic directly on the pan. Keep mixing until all spinach is wilted and garlic is brown. Remove from heat.

2. Heat an 8 inch non-stick frying pan (or wellseasoned cast iron pan) on medium heat. Add a pat of butter and a splash of vegetable oil. Take 1/4 of potato mixture and place in pan to fill the bottom, gently pushing the potato down to form a circle.

Cook each side for 5-7 mins, keep warm in oven on a rack to ensure they stay crispy. Repeat until all potatoes are cooked.

poached eggs: 1. In a wide deep pan or pot, fill with water. Add pinch of salt and 1 teaspoon of vinegar. Bring to a simmer.

The moving water will get the egg to fold onto itself and form a ball shape. Depending on your desired doneness, this will take between 2-4 mins.

2. Meanwhile, crack each egg into an individual ramekin or small bowl.

4. Use a slotted spoon to remove egg from water and test with finger for doneness. If you would like it to be cooked longer, simply replace into pot.

Once done, plate food.

3. Once water is simmering, stir with spoon to get water moving. Once moving in circular motion, gently but quickly pour each egg into the water.

5. On plate, place rosti, followed by wilted greens and pork belly, topped with poached egg.

Reuse your egg shells: Mother Nature's perfect design keeps on giving, even after it's cracked. So many ways to use egg shells!

1

For seedlings: Use the leftover shells to plant seedlings (if you have a plastic egg container, you can use that to hold your egg shells for the seedlings). Once your seedling is ready to plant in the garden, simply squish the shell and plant. The egg shell will break down and adds so many nutrients to the soil around the plant.

2

For your house plants: For your garden: Place broken shells in bottom of planters instead of rocks. This will help drain the soil, allows air flow and give nutrients to your plants.

4

5

Take a small amount and put into your reusable water bottles and hard to clean items. Add water and soap, shake and everything will come clean. The egg shells make an excellent abrasive cleaner.

Toss some in a fine mesh bag and add to your white laundry. They will help keep your clothes white.

For cleaning

3

For your house plants

Loosely break egg shells, and put in your garden bed. Not only will these shells give nutrients to your soil, but it will deter cats from using your flower beds, and keeps slugs, grubs and other creatures from invading your garden space. It will be uncomfortable for them to cross.

6

For fun!

Make homemade sidewalk chalk by combining 5 egg shells, 1 tbsp flour, 1 tsp hot water and the food colouring of your choice.

Form into the shape of a stick of chalk and let dry for 3 days on a rack. VoilĂ !

Sole Food

By Samuel Anderson Photography by Joseph Marranca

43

ON THE NIGHT before opening day of

created, essentially, the ideal environment

Hooked Inc., Dan Donovan placed an or-

for ourselves,” says Kristin. “Even from

der on the phone, then hung up as his wife

the look of it, to the way that I stock the

Kristin stood by. “He looked like he was

shelves, every single product that we

ready to vomit,” she recalls, “going, ‘I just

carry, everything that we have here is stuff

spent all this money on fish and I don’t

that we’re really proud to carry. So the

know if anyone is going to buy it.’”

store is definitely an extension of our own

The Donovans opened their fish market with no experience running a business.

They were professional chefs, brought together fifteen years earlier on the staff of a yacht that was sailing around the Cayman Islands. But they had picked a decidedly slippery product upon which to base their first joint enterprise: smelly, easily spoiled, and superintended by Japanese and Portuguese fishmongers, fish is not the commodity of the laissez-faire layperson.

The Donovans are anything but. Since that first order, Hooked Inc. has become a neighborhood favorite in both Leslieville and Kensington (opened just one year apart), and now supplies 120 Toronto restaurants with premium, responsibly sourced seafood.

Even in the scheduling of this interview, they flashed a gumptious resistance to compromise; on the Sunday of our proposed phone call, it turned out, Kritsin would be off on a ski trip. Should we move to reschedule? “I’ll conference her in,” Dan wrote back, matter-of-factly.

The Hooked Inc. menu reflects this conviction to seeing straight through physical barriers: Wild red shrimp from Argentina, ahi tuna from the Philippines, red bream and wreckfish from New Zealand. Dan is particularly proud of the wild arctic char

integrity.”

For their staff, they hired trained cooks

44

(wild being the operative word); farmed

exclusively, who prepare and inscribe every

around Yellowknife in two week spells

butcher-papered parcel with brief cooking

only twice a year, the fish’s oblique path to

instructions and the location of where the

Toronto requires a ride by float-plane (and

fish was caught. In choosing the interior

goes for a cool $32 per pound).

design of the stores, Dan traveled to

Whether it’s skyping in from the slopes,

London for inspiration, recreating the high

or importing rare char from the Northern

tin ceilings and large, sloping display cases,

Territories, the Donovans are committed

well-stocked with iridescent fish meat iced

to achieving an optimal result. “We’ve

on optic-white dunes.

Yet re-branding the almighty Fish was never what the Donovans had in mind. “We chose fish because there was no fish that we would eat that was in the city of Toronto,” says Kristin. That, and “the world didn’t need another cupcake shop,” adds Dan. In other words, they weren’t motivated by the lazy entrepreneurial instinct that imbues many specialty food endeavors of late: to pick a once-pedestrian food and construct an aesthetically artisanal shop-going experience around it.

Steering clear of the gyre of flame-out food fads, Dan designed a straightforward business model: “It’s very traditional,” he says. “We’re trying to celebrate people who go out and do things with their hands, that catch fish.” They know fishermen by name, like Ron, age seventy, who fishes alone on his boat off of Vancouver Island, and whom they pay even before they know what his catch-of-the-day looks like. By bypassing bigger, less humane distributors who impose environmentally damaging fishing quotas, the Donovans help to ensure they will still have a product to sell

45

thirty years from now.

to evangelizing the art of cooking fish,

“Sustainability was never a bullet point in

one customer at time. Kristin’s cooking

a business plan,” explains Dan. “It’s just who

classes are sold out until June, which, as

we are. That was never even a point of dis-

Dan points out, serve their own purpose

cussion. We couldn’t do it any other way.”

in the sustainability movement: “If the

In an industry that is threatened by

bulk of people only know how to cook

various environmental crises, responsible

Atlantic salmon, then you can’t spread the

business is good business. There are

[ecological] load. One of the key things in

already three more Toronto locations in the

sustainability is you can’t all eat the same

works and they plan to open more across

fish.” Teach a man to fish and you feed

the country. There is even a cookbook in

him for a lifetime. But teach a man to olive

the works.

oil poach a dover sole, and you just might

But for now, the Donovans are committed

save the planet.

cl

DEBATING CULTURES

wild or farmed?

BY ERICA COMMISSO PHOTOGRAPHY BY VICKY LAM

There are two sides to every story. Both sides of the farmed vs. wild salmon debate carry benefits and detriments.

WHAT IS GOOD ABOUT FARMED SALMON? The Canadian Aquaculture Industries Alliance says that farmed salmon, specifically, is “one of the best sources of DHA and EPA Omega-3 fatty acids.” They speak to its health benefits, and The British Columbia Salmon Farmers Association speaks to the benefits for the marine environment. They “strive to meet the requirements of ‘Gold Standard’ environmental programs, having minimal impact on the nature while relieving pressure on wild fish stocks,” and boast a 95% survival rate within their population. They argue that all of the viruses that pose a threat to the farmed salmon population are also present in the Pacific Ocean, and are therefore also threatening to wild salmon. Those viruses are also not a threat to human health.

Going further, the salmon farming industry has a hand in developing smolt vaccines, designed to protect the farmed fish from viruses found

in the saltwater ocean. Those vaccines are given to all fish before they leave the hatchery, and reduce the need for antibiotics. The level of antibiotics used has steadily decreased in the past 15 years.

Farming salmon also eliminates the possibility of the fish being contaminated with a parasite called sea lice, which can be found naturally on many wild marine fish. Farm-raised salmon are lice-free when entering ocean pens, but face infestation when they assimilate. Farmers have practices to mitigate and manage the presence of sea lice.

Finally, the Canadian economy, specifically in British Columbia, also heavily relies on salmon farming to generate revenue. It is the highest-valued agricultural export in the province, and therefore creates stable employment in communities along the western coastline.

WHAT IS WRONG WITH FARMED SALMON? Unlike wild fish, whose life cycle entails the natural function of a normal immune system that is selected in the age-old quest for home and natural survival-ofthe-fittest, farmed salmon suffer from other types of parasite infections (fungi, intestinal worms and other health risks found in all types of animal agriculture), pathogens, and protozoa (such as Dinoflagellates), and require the aforementioned vaccines and vetadministered antibiotics to fight them. And, as the farming gets more intensive, the stress on animal immune systems heightens, making them less able to fight parasites and diseases when released into the ocean. Farmed fish are, until their release, kept in concentrations never seen in the wild — for example, 50,000 fish could be kept in a 2-acre (8,100 m2) area.

48

IN 2005, AQUACULTURE REPRESENTED 40% OF THE 157.5 MILLION TONS OF SEAFOOD THAT WAS PRODUCED, MAKING IT A CRITICAL PART OF OUR WORLD'S FOOD SOURCE. Farmed salmon produce waste concentrations never experienced in the wild, and this density of biowaste changes the acidity of the water, polluting it.

There is also considerable damage to the land and water environment from penned-farm salmon when they escape — and they escape by the millions every year. The invasion of these “fugitive” fish alter marine environments, coastal rivers, and associated food chains around the world. They become a permanent environmental pollution.

Mass escapes of farmed salmon result in interbreeding and competition with wild salmon for food, habitat, and mates. Male farmed fish are more aggressive than male wild fish, and therefore begin breeding with female wild fish. The cross-breeding results in a decreased population of organic, wild fish, causing the species to become endangered. Escaped fish also transmit their inevitable diseases and parasites to wild salmon, and threaten to establish viable colonies that could not only push wild salmon to their limit, but also threaten closely related species, such as steelhead salmon and sea trout.

IS IT WORTH IT? The cost of food inputs per unit of fish weight is higher than in extensive animal farming, especially because of the high cost of fish feed. For salmon, feed must contain a high level of protein (which comes from wild species, especially anchovies), and a balanced amino acid composition. Higher protein level requirements are a consequence of the higher food conversion efficiency (FCR—kg of feed per kg of animal produced) of aquatic animals. Fish

such as salmon have FCR's in the range of 1.1 kilograms of feed per kilogram of salmon, whereas chickens, for comparison, are in the 2.5 kilograms of feed per kilogram of chicken range.

Clearly, it is expensive to raise farmed salmon. On the other end of the spectrum, though, it employs hundreds of thousands of farmers across the country, and generates substantial income nationally.

Global returns for fish farming (recorded by the FAO in 2008) totalled 33.8 million tonnes, worth about $60 billion USD. In 2005, aquaculture represented 40% of the 157.5 million tons of seafood that was produced, making it a critical part of our world's food source. Because of this rise in aquaculture, there has been a rise in the per capita availability of seafood globally within the last few decades.

It is hard to imagine how the world might get along without it. It is just unclear which breed — wild or farmed — will be more common. cl

small steps BIG CHANGES

RICH IN HEALTH PHOTOGRAPHER REENA NEWMAN FOOD STYLIST CHANTAL PAYETTE PROP STYLIST PAIGE WEIR

Tips:

Benefits:

1. Do not use a metal jar, as kefir and metal don’t react well.

It is very high in probiotics (higher than yogurt, in fact), boosts immunity, relieves stress, improves cholesterol, reduces blood glucose and regulates hormones connected to blood pressure.

2. Keep the kefir grains and reuse them. Just store them in sealed glass jar in the fridge.

5 0

50

DESIGN

52

B S M MATS, PAPPELINA LIGHTS, COLOR CORD COMPANY BOTH AVAILABLE AT URBANMODE.COM

DESIGN 53

BOLD STATEMENTS BRIGHTLY COLOURED ACCESSORIES WORK TOGETHER TO TAKE A ROOM TO A WHOLE NEW LEVEL. PHOTOGRAPHY Brian Sano PROP STYLING Charlotte Carson RETOUCHING Sam Tsuda

BOWL, NORMANN COPENHAGEN PLACE MATS, MODERN-TWIST TRAY, DESIGN LETTERS & FRIENDS STOOL, SOFTLINE ALL AT URBANMODE.COM TEA POT & PILLOW, CB2

54

DESIGN 55

CHAIR, URBAN MODE PHONE, WILD & WOLF LTD. LIGHT, PIXO ALL AVAILABLE AT URBANMODE.COM NAPKINS, DISTINCTLY HOME AVAILABLE AT THE BAY

56

LIGHTS & STOOL MYDESIGNREPUBLIC.COM

DESIGN 57

58

SCALE

STANDOUT PIECES COME IN NEUTRAL COLOURS PHOTOGRAPHY BRIAN SANO PROP STYLING CHARLOTTE CARSON RETOUCHING SAM TSUDA

DISHWARE, CB2, WEST ELM

DESIGN 59

60

PREVIOUS PAGE: LETTERS, ANTHROPOLOGY THIS PAGE: LAMP, PABLO CONTOUR PILLOW, MAT & TABLE RUNNER, CHILEWICH

DESIGN 61

THIS PAGE: BASKET, CB2; LINENS, WEST ELM NEXT PAGE: GREY-TIPS, MUJI

62

DESIGN 63

6 4

64

BEAUTY

bare essentials Making your own soap sounds a lot more difficult than it actually is. Combining herbs and essential oils with glycerin creates a unique mixture than can be customized to produce healing remedies for every skin type.

Photography by Reena Newman Recipe development and story Katrina Johns Product styling Chantal Payette

67

WHAT YOU'LL NEED:

RECIPE:

•G lycerin soap base (You can find an organic base online. In the United States, go to amazon.com. In Canada, go to saffireblue.ca) • Assorted herbs • Assorted essential oils • Glass bowl or glass measuring cup • Soap molds (You can use old cartons or yogurt cups to save money. You can also use a silicon mold - both pop out the soap easily and with minimal damage)

1. I n a food processor or blender, purée the herbs until you have a chunky paste.

2. Melt the glycerin base in a microwavable dish or a double boiler.

3. Combine the herbs and the soap. Stirring the mixture frequently will help infuse the

WHAT IS GLYCERIN? Glycerin is completely naturally derived, and is considered to be a key ingredient for the most moisturizing soaps. Derived from plantbased oils, glycerin has hygroscopic properties, meaning it absorbs moisture. In fact, if it’s left alone, it would absorb up to a fifth of its weight in water. That’s how it keeps your skin silky smooth.

soap with the colour from the herbs.

4. Add 3-5 drops of essential oil.

5. Pour the mixture into the molds. Spray a mix of alcohol and water on top of the soap to get rid of any liquid bubbles, to create a smooth finish.

6. Let the soap set overnight.

7. The soap is now ready to use.

It can last up to three months!

HEALING HERB AND ESSENTIAL OIL MIXTURES WE RECOMMEND: Sage and orange essential oil, to detoxify skin, treat acne and dermatitis, or boost smooth skin Thyme and ylang ylang essential oil, to control oil production and minimize breakouts Mint and eucalyptus essential oil, for pain relief and anti-bacterial properties Rosemary and lemon essential oil, for a natural astringent and bacteria prevention Basil and tea tree essential oil, to prevent acne-causing bacteria

Photography Reena Newman Recipe Development Sean Lambert Food Styling Chantal Payette Prop Styling Charlotte Carson Shot on location at The Food Group

shaved and

SPICED

Mixing rum and vodka with spices and oils stirs up your shaving routine for the better

AF TER SHAVE • 8oz spiced rum • 8oz vodka • 8 west Indian bay leaves • 1/2 tsp crushed whole black cardamom pods • 1 lime • 2 cinnamon sticks

SHAVING CRE AM • 1/2 cup unrefined coconut oil • 1/2 cup mango butter • 1 tablespoon grape seed oil • Your favourite scented essential oil •P lace the coconut oil and mango butter in a double boiler. Allow them to melt completely.

•R emove from heat and add grape seed oil and 15 drops of essential oil.

• Stir thoroughly and allow to cool.

• Once cooled, place in refrigerator to solidify.

•R emove from fridge and bring the mixture to room temperature.

•U sing a hand mixer, whisk the contents until light and fluffy. Place into a closable container and store out of direct sunlight.

TIP If you prefer an odourless cream, the essential oil can be omitted. For oily skin, replace the grape seed with jojoba oil.

• 1/2 tsp. dried allspice berries •B reak open the cardamom pods. Discard the shells and crush the seeds with a mortar and pestle.

•U sing the mortar and pestle, crush allspice berries.

•A dd all the dry ingredients to a 1 quart mason jar.

• Use a zester to add lime zest to the jar.

• Add liquid ingredients.

•S eal mason jar and store in a cool, dark place. Shake the jar every other day.

•A fter 3-4 weeks, open jar and strain into a pump container.

TIPS 1. Ground cardamom and allspice can be used, but whole ones contain more natural oils and will add a richer aroma.

2. West Indian bay leaves (pimenta racemose) are recommended over the traditional bay leaves found in the produce department of grocery stores.

natural selections All of these herbs have powerful healing properties.

Mix them into your shaving recipes, or use their essential oils for a sweet, healthy scent.

Rosemary • antifungal • calming

Lemongrass • anti-infectious • antidepressant • astringent

Rose

• aphrodisiac • decongestant •stimulant

Sage

• antidepressant • calming • deodorant

lemon lavender

• anti-inflammatory • calming • decongestant

• anti-infectious • astringent • decongestant

orange marjoram • calming • sedative

• antidepressant • decongestant • sedative

73

GETTING INTO your

beauty groove

By David Allan Jones

a

re New Years resolutions now a faded memory?

Was this year going to be the year you finally got your beauty regime together? Are you the type that is always looking for the silver bullet to fix your problems? Do you buy a product and give up after only a week of use because you did not see a miracle?

Before going shopping, you need to start the taking stock of your skin’s traits. Cross-check your skin’s traits with your family (it’s hereditary), diet, environment and metabolic type.

Your metabolic type can be one of the following: VATA: Dry and brittle PITA: Easily red or over-heated KAPA: Oily and breaks out easily

A cream that will fix your face from a chronic bad diet and lack of exercise just doesn’t exist.

Just like with exercise and diet (you cannot out -exercise a bad diet), a cream that will fix your face from a chronic bad diet and lack of exercise just doesn’t exist. And even if one works temporarily, the miraculous effects will quickly fade. Your body constantly changes, your skin included. Combatting this means being less reactive. Note the changes in your life, from the last 48 hours to the last 7 days.

Work forward with an elimination diet. Get rid of dairy, gluten, eggs and other trigger foods for two to three weeks. Re-introduce them into your diet one-by-one, giving them three to five days to see if your skin changes.

Continue this practice until you can identify the problem, or until they have all been reintroduced without incident.

Also, drink 32 ounces of water every day helps to flush out toxins in the skin. For dry skin or for people over 35, introducing bone broth or gelatine to a healthy diet can create a visible improvement in just three weeks.

Most importantly, though, become accountable for yourself. Skin care is more than simple, one product answers. Seek advice, but take that information and trust your instincts.

LASH IT UP Across the board, mascara has been

hiding behind the scenes for the last several seasons. Spring 2016 Mary Katrantzou and Tod's show cyan lashes, bare skin and nude lips as a shot of fresh air. Marni and Louis Vuitton, on the other hand, chose falsies!

colour

BLOCKING The tenure of no-makeup makeup is officially in the past: This Spring, it’s bright red lips, electric toned eyes, glitter and false lashes, and color, color, color.

Photography, Michael Kai Young Make-up, David Allan Jones, Judy Inc. Hair, Sandra Yang, Judy Inc.

LINES & SHAPES Inspired by Fendi and Mugler, put your

standard black eyeliner and traditional eye make-up to work this season, with inspired, graphic shapes for a fresh, unique look.

ELECTRIC SHADES Non-neutral tones were major,

and if you are on trend you will see you can wear them any way you want. Spring into line with Missoni, Boss, Chanel, Jonathan Saunders Diane von Furstenberg, Nanette Leporem Marc Jacobs, 3.1 Philip Lim.

SOFTER TOUCH Cosmetic pinks and peaches

are generally reserved for lips, but springis seeing them on the lids, for a soft, pretty vibe, adding an accent of surprise. Altuzarra and Erdem showed soft orange shadows that were earthy and southern in feel.

RED LIPS The big lip shade on

the runways was Snow White apple red seen at Dolce & Gabbana, Jason Wu, Celine, executed with absolute precision.

beautiful minds INTIMITATE CONVERSATIONS WITH A UNIQUE GROUP OF PEOPLE EXPLORING THEIR VIEWS ON BEAUTY.

By Charlotte Carson and Erica Commisso We see thousands of faces every day: walking by us on the street, standing in front of us in the Starbucks line and driving by us on the highway. In the silence of our own minds or amongst our inner circles, we judge the nameless faces we pass by. We never attach a name, a personality, or a second thought. But why? Why are we judging the people around us, based solely on their image?

Every person has a unique story, a unique genetic composition, and a unique set of circumstances that led them to being the person before us. Unless we ask, we never know who they are. We only judge. Every day, people are judged and hated for being homosexual, for being transgender, for being another race, for being different from somebody’s classification of “normal.” People are brutalized, tortured, disrespected and mistreated by people who are just as different as they are. People commit suicide, live with depression and suffer from anxiety because they are made to feel like they don’t fit in to a society made up of many different personality types. Why is their breed of different not okay? They contribute something to the world that others cannot. Why is a 25-year old model considered beautiful, but not an 80-year old woman with laugh lines from living a long, happy life? ACCEPTANCE is beautiful. DIVERSITY is beautiful. LIFE is beautiful, no matter who is living it. We are all beautiful.

Photography Shin Sugino Make-up Brodine, Judy Inc. Hair Kevin Smith, Judy Inc.

NAME: Jeff Preyra, producer writer, documentary filmmaker ETHNICITY: South Asian/Goan HOBBIES: Mediocre guitar player, passable singer, pretty good song writer/ saxophone player, snowboarder, ball hockey player, background Indian.

Dad to Isabel age 20 and Adrian age 18, husband 25 years.

NAME: Laura DiVilio, psychotherapist, artist ETHNICITY: Italian HOBBIES: Cooking, gardening, walking my dog

WHAT’S YOUR DEFINITION OF BEAUTY? JEFF: “Making people feel special in your presence.”

HITOMI: “Purity and collaboration of more than two individuals.”

MARIA: “Beauty is part of people’s personalities. It’s how we feel and how we see ourselves.”

EVAN: “Having a code (that involves being kind and giving one another the benefit of the doubt) and

sticking to it.”

LAURA: “Passionate authenticity. I find beauty in those that choose to be as real as possible.”

TANYA: “Being the most authentic and living life from your heart — that is absolute beauty.

SETH: “To be sure of who you are and to be as confident as you can be, no matter what.”

ANASTASIYA: “Confidence and passion about life.”

WHAT’S BEAUTIFUL ABOUT YOU? MICHAEL: “Every line on my face that I made from laughing.”

TYLER: “Growing up in a predominantly Caucasian household, everyone wrestled with my hair - includ-

ing me, until the last few years. Now I just accept it and let it do what it’s going to do!”

LAURA: “My joy, my honesty. I am working on finding my oddities beautiful.”

TANYA: “I wear my heart on my sleeve, I am a complete tomboy and I live life without regrets so it shows on the outside.”

ANASTASIYA: “My drive. I was able to succeed in this country and in my field, against the odds.”

WHAT’S BEAUTIFUL ABOUT YOUR LIFE? MICHAEL: “I came from nothing, and from nothing I made this great life filled with love and lots of

laughter.”

EVAN: “I’ve got a wonderful person to share it with and, whenever I can, I like to go outside with her and appreciate this physical world in which we live.

Our dog is also super cute and I’ve been fortunate enough to get out and see a good chunk of the planet.... I’m keen to keep seeing more of it.”

SETH: “I love the beautiful souls that I have in my life. I truly believe that they reflect onto me. And I choose to live beautiful.”

MANU: “Waking up every morning to the life I have created. I know it’s simple but I feel very fortunate because of it.”

WHO INSPIRES YOU? MARIA: “My parents. They have worked so hard to help me and my siblings to be successful and love

our lives.”

EVAN: “I also like anyone who is chasing their dreams and, preferably, succeeding.”

ANASTASIYA: “My parents. They made so many sacrifices for my brother and I to have a better life.”

JEFF: “Fearless artists, pacifist revolutionaries, my mom and my kids, Isabel and Adrian.”

WHAT MAKES YOU UNIQUE? MICHAEL: “Unmatched drive and the determination. Some find it exhausting…”

EVAN: “I’ve got pretty good eyebrows. Like, not Cara Delevingne level, but pretty solid in my own

estimation. I’m also a good listener. My hearing is pretty crap, though. They’re different.”

ANASTASIYA: “I have lived in more places than I can count, so my experience is what makes me unique.”

WHAT DO YOU THINK MAKES THE WORLD A GREAT PLACE? MICHAEL: “The humanity ability for compassion, and my wife.”

JEFF: “The beauty of stillness. The possibility of change. The moral courage of strangers.”

SETH: “Having faith and focusing on the beauty that the world brings us.”

ANASTASIYA: “Diversity. There are still so many places and countries left to explore.”

MARIA: “People caring for other people. That makes people beautiful.”

EVAN: “The Earth is an amazing complex place, filled with more wonder than most of us will ever come

close to understanding. Taking the time to be out in that world, swimming in the sea, walking through the woods, sliding downhill through the snow, sitting, listening, watching… that is, short of becoming a physicist and actually making the mysteries of how it all works more knowable, the best way many of us can honour this place we live in. People can be great, too, but there is a tremendous amount of pressure on us to not wipe ourselves out and a lot of very smart people are worried we won’t be able to pull it off. I think, as Ellen says to close her show, being kind to one another is about as much as we can really ask of our neighbours.” cl

NAME: Anastasiya Vershenya, mechanical engineer ETHINICITY: Belarussian HOBBIES: Rock climbing, travelling, camping, our dog Yuki NAME: Evan Mitsui, photo editor, CBC news ETHNICITY: Japanese-Canadian HOBBIES: Skiing, surfing, travelling, shooting photos, dog walking, exploring food

NAME: Siran Mazloumian, Technical support, BMO ETHNICITY: Armenian, Egyptian, Canadian HOBBIES: My dog brings out the best in me, she’s loyal and loving at all times.

NAME: Tanya Chiu, yoga studio owner, fashion designer, mom ETHNICITY: Chinese HOBBIES: Eating, vintage shopping, savasana

NAME: Maria Fernanda Daza, Westjet/Sheraton Hotels ETHNICITY: Columbian HOBBIES: Spending time with my friends and family, travelling. I lived in Columbia for 17 years, then moved to Canada with my immediate family. I am fluent in Spanish and English.

NAME: Manu Fadrique ETHNICITY: Spanish HOBBIES: I love discovering new music (at concerts when I can), new cinema and new ways to develop my vocation: graphic design and animation. Did I mention that I love beer and food?

NAME: Seth Atwell, gender fluid international model ETHNICITY: German and Italian HOBBIES: Nature, animals, the colour pink and surrounding myself with positive people.

NAME: Tyler J. Smith, Branding, marketing and communications specialist ETHNICITY: Half black, half white, Canadian HOBBIES: Learning, hanging out with my husband and kids.

NAME: Michael Cato V. P. Sales and marketing, ex soccer player ETHNICITY: British-Canadian HOBBIES: Like to watch endless sports shows and documentaries on sports. Love spending time with my gorgeous wife Tyler and my two fabulous boys.

Name: Hitomi Miyata, waitress at Kingyo Izakaya, student Ethnicity: Japanese Hobbies: Watching movies, listening to music, playing outdoor sports

“ALL HUMAN BEINGS ARE BORN FREE AND EQUAL IN DIGNITY AND RIGHTS. THEY ARE ENDOWED WITH REASON AND CONSCIENCE AND SHOULD ACT TOWARDS ONE ANOTHER IN A SPIRIT OF BROTHERHOOD.” — THE UNIVERSAL DECLARATION OF HUMAN RIGHTS, UNITED NATIONS

9 2 92

WHOLE LIVING

93

CALM ON THE GO In a world run by technology and cell phones, apps are taking over. Finding them to help reduce and manage your stress can be beneficial — you can take the calm anywhere, and find stress-related apps that meet your every need.

By Erica Commisso

HEADSPACE: MEDITATION TECHNIQUES This app comes highly recommended by the New York Times and actress Emma Watson. It

TAKE A BREAK! GUIDED MEDITATION

teaches you meditation and mindfulness techniques in only 10 minutes a day, so it fits right

This app gives you several meditation options

into a busy, on-the-go lifestyle. It has free

to choose the way the experience goes. You

courses, but also offers additional courses to

can choose between seven and 13 minute guid-

be purchased through the app.

ed meditations, have the option between music and nature sounds, and can read helpful

DEEP RELAX

instructions on either the app or the website.

For those who fancy themselves musicians,

They also have a podcast, CDs or MP3s, a blog,

this app is the perfect combination between

and access to meditation professionals.

creativity and stress release. It allows users to

END ANXIETY HYPNOSIS This app can reduce the most anxious of

create their own relaxing melodies using nature sounds and music, and gives you the option to time them and save your favourites.

thoughts through 30 minutes of relaxing audio.

The sounds can be used to induce sleep, but

DE-STRESS

there is also an “awaken at end” setting that

The simplest of all meditation apps, this one

sets an alarm upon completion. Whether you

brings users down to the basics: It offers a

want to calm your mind for sleep or for

breathing guide that lets you create your own

de-stressing, this app can guide you to a se-

experience, from the duration and music to the

rene place.

background sounds.

cl

94

GOING UNDER Taking a journey through the workings of your own mind brings real world health benefits. BY ERICA COMMISSO

The first time, I found myself standing in a divide, with one foot in each of my favourite places.

To my left, I saw the open, expansive oceanfront community that is Venice Beach — sunshine, blue skies, clear water, slightly strange graffiti, and a boardwalk that can only be described as eclectic. On my right, though, I was right in the heart of New York City, standing just outside the bit of Central Park that leads onto the line of museums that takes up the Upper East Side. It’s a beautiful day, and the glass buildings perfectly respect the slivers of sunlight that peeks through the towering trees.

“What do you see?” a voice asks me, somewhere in the background of my awareness. Three people stand before me, three pillars of my life to date. Before me stand both of my maternal grandparents and my uncle, my mother’s brother Mario. They stand smiling at me, welcoming me to this fabricated piece of perfection that completely describes my character. We talk for a time, reminiscing and sharing our love.

They give me trinkets to hang

Unless the desire to change is there, in it’s purest, most

on a necklace and, some-

honest form, the unconscious mind cannot make a change

what begrudgingly, I bid

it doesn’t want to make.

them goodbye. Consciously, I know that when I leave this

The voice belongs to Susanne Witt, who has spent the last

place, I’m leaving them there

few hours talking to me about mindscaping, and helping me

too, and that they are not

to navigate my own inner terrain. The process works, she ex-

joining me in my conscious

plains, through the creation of metaphors, so that the vastly

world. “When you’re ready,

untapped unconscious mind builds one and is guided through

open your eyes,” the voice

it, navigating the internal map and making changes to it. It

says to me. I am snapped

can be used in many circumstances, such as weight loss, grief

back to reality. I’m sitting in

(which I experienced when revisiting my deceased relatives in

a chair in a 19th floor apart-

my Venice Beach meets New York City creation), increasing

ment, tears dripping down

creativity, managing stress, and the like. It has one small catch,

my face. “How was that?”

though: it only works if you really want to change. Unless the

the voice asks, a voice which

desire to change is there, in it’s purest, most honest form, the

I can, once again, attach to a

unconscious mind cannot make a change it doesn’t want to

face. A smile spread across

make. “I do not treat or cure anything,” Susanne says, “I just

my still-trembling lips.

help to start the change people want.”

95

The second time I vis-

My voice answers her questions before my conscious

it Susanne on the east side

mind had time to process them. “What stresses you out?

of the city, I decide I’m going

What can you do to change that?”

to get help managing stress.

We embark on hypnosis, not mindscaping, on the second adventure through my mind. I already know how this works, so I surrender myself to her voice, and let it lead me on a hot air balloon ride to a balcony in Tobermory, Ontario, where I once ate a peaceful

Hypnosis uses one's subconscious mind to provoke help-

lunch with my mother. My

ful changes, and give the subject a clear path for change, while

voice answers her questions

simultaneously creating a state of calm and unconscious under-

before my conscious mind

standing. The practice is, in effect, a natural state of selective,

has time to process them.

focused attention, built through the use of Jungian archetypes.

“What stresses you out?

In my experience with Susanne, I gave her control while simul-

What can you do to change

taneously holding it for myself. I knew I was in command of my

that?” the omnipresent voice

own body and thoughts but, at her suggestion, I was no longer

probes me, and my brain

able to open my eyes, and felt immediately calm. The trance-like

pens a list on yellow lined pa-

state feels like meditation, but explores the limitless capabilities

per. I left Susanne’s house the

of your own subconscious. It empowers the subject to feel rest-

second day with a clear, or-

ed, stress-free, capable, creative, or meet any desired need. Or, if

ganized brain, a list of things

you so choose, it can take you to a place, completely of your own

to do, and a way to induce

creation, to visit long-lost loved ones who, as it turns out, haven’t

self-hypnosis, as a method of

gone very far after all.

cl

stress relief, fatigue management, and a way to organize my thoughts. The feeling was the first of its kind in my high energy, non-stop world.

Susanne Witt is the Toronto based wellness professional our journalist spoke to. She can be reached at info@susannewitt.com

97

The Power of Worth Part Two – You Have the Power to Discover, Define, and Determine Your Worth

by Holli Kenley

−

IN

harness worth’s power to its fullest potential as we embark on “Part Two – You Have the Power to Discover, Define, and Determine Your Worth”.

In our early stages of development, it is our nature to turn to external influences for our sources of worth. As children, we rely primarily on our caregivers to provide for our basic needs. Children who receive nurturance, attention, and love begin to fill their containers of worth with crucial ingredients such as trust, independence, and competence. As we grow into our tween, adolescent, and teen years, external sources of worth take on significant importance. Young people want to fit in, to belong, to be liked and loved by their peers. It is

“Part One – Becoming Aware” Clear

during these tender and often tumultuous

Life - Fall/Winter Issue 2015, we were

years when youth are attracted to social be-

introduced to The Power of Worth.

haviors, popular interests, and the latest fash-

We embraced a more concrete understanding

ions and fads which contribute to their sense

around the abstract concept of worth by dis-

of acceptance and of belonging. While adoles-

secting its anatomy, understanding its concep-

cents and teens' levels of worth are heavily in-

tion and formation, and acknowledging its role

fluenced and impacted by their social norms,

in our lives. As is true with most strategies in

societal pressures, and peer groups, their pli-

becoming more empowered or self-actualized,

able containers are in the process of formulat-

it is mandatory to become aware of our inade-

ing the ingredients which will make up their

quacies, insecurities, or insufficiencies in order

identities and their roles and/or contribute to

to create healthy grown and cultivate change.

their role confusion or lack of strong self of

Thus, if you have not already done so, it is rec-

self. As we enter into young adulthood seeking

ommended that you read “Part One –Becom-

meaningful relationships and purposeful ca-

ing Aware”. With your newly discovered in-

reer paths, we reach a critical juncture in the

sights about The Power of Worth, get ready to

construction of our worth’s container and in

98

the on-going development of its contents. If

me feel accepted, I gave away my power, and I

we have cultivated a well of strong healthy nu-

allowed them to determine my worth.

trients, we begin the process of turning to in-

Falling into this unhealthy pattern of turning

ternal sources of worth making our choices and

to external sources to fill our worth containers

decisions based on our values, beliefs, in-

is easy to do. Not only do we carry with us our

ner-personal qualities, and our personal invest-

own injuries and insecurities from our life expe-

ments which hold importance and value. At the

riences, but we are bombarded daily by all ven-

same time, if we navigate through the different

ues of media and the social networking sites

stages of development with a deficiency in our

about how to look, what to wear, what we need

levels of worth and/or we enter into young

to be liked or loved, and how to feel valuable.

adulthood with a weakened sense of worth, we

Most of us know those feelings of falling short

will continue to focus on external sources of

or feeling less than because we cannot mea-

influences to fill our voids and feed our needs.

sure up or keep up with the latest trends. Al-

If we find ourselves in this later position, we

though there is nothing wrong with wanting

face two truths.

nice things and looking our best, if we truly want to create and cultivate a sustainable

We give away our power. We allow other people, places, and things to determine our worth.

strong sense of worth, we need only to look inward.

Let’s take a look at three key strategies for doing so.

As a young woman entering into college, I was very successful in my academic studies

STEP ONE: DISCOVER YOUR WORTH

and in my musical pursuits. However, as I de-

The first step in taking back our power and cre-

scribed in “Part One – Becoming Aware”, my

ating a strong sense of worth is to discover

childhood environment and experiences along

what is important to us. Although we often do

with maladaptive life messages taught me that

not connect the two, what is important to us or

I wasn’t enough. Entering into my twenties, I

what is valuable to us… gives us worth. Let me

sought to fill my feelings of worthlessness with

say it again.

relationships. Mostly, I was drawn to unhealthy men who, for the most part, did not treat me well and in fact contributed greatly to my lack

What is important to us or what is valuable to us…gives us worth.

of value and importance. What I failed to realize at the time was that when I expected some-

When I think back to my childhood, I didn’t

one or something else to make me feel better

feel valued by my caregivers. However, in my

about myself, make me feel complete, or make

early childhood years and into my tween years,

99

I took an interest in music, learning to play the

When you have completed your self-inven-

piano and then the flute. Along with doing well

tory, place your findings in your Worth Circle.

in academics, excelling in music became very

Put your name in the center as a reminder of

important to me. As my interest and commit-

how all your areas of importance connect back

ment grew and as I began to receive recogni-

to you. Take your time. This step is extremely

tion and rewards, I felt my worth strengthen.

important.

Growing up, I also remember having special friendships with several girls. These girls were all very giving, kind, and compassionate, and their families loved and accepted me as well.

Through these friendships I discovered how

Example: My Current Worth Circle

important loyalty and honestly were to me, cultivating inner-personal qualities which contrib-

Writing & Speaking

uted tremendously to my sense of value.

Through journaling or any comfortable form of writing, begin taking a self-inventory.

Begin discovering your worth. Who or what is important to you? Think about people, but also

Promoting Wellness

Spouse

Family

Holli

significant places, things, hobbies, and interests. Also, think about inner-personal qualities and characteristics such as integrity, honesty,

Friends & Interests

Loyalty & Honesty

Integrity

Compassion

etc. Include your beliefs, values, and other areas of importance in your life.

As you complete your discovery, take time to honor what is important to you. Honor yourself. Honor your worth.

When you are ready, move to Step Two.

100

STEP TWO: DEFINE YOUR WORTH. It is critical to discover who and what is im-

flective of your time, energy, and resources you

portant to us. In moving to Step Two: Define

put into them. There may be some cross-over.

Your Worth, we put ourselves to a test. We

Take your time. This is important.

must examine the following question: Is how we are living our lives and how we are investing

Example:

of ourselves and of our resources reflective of

My Current Investment Circle

what we say is important to us? Let me ask it again.

Is how we are living our lives and how we are investing of ourselves and of our resources reflective of what we say is important to us?

This is a tough question to answer. Many of us claim someone or something is important to

Spouse & Family

Friends & Interests

Writing & Speaking

Holli

Self −work Inner −personal qualities

Volunteer Work

us; however, our actions, thoughts, and feelings to do not reflect it. We can assess if we are living out what we say is important by examin-

When you have completed your Current Invest-

ing our levels of investment into them. Al-

ment Circle, take some time and reflect upon

though this is a difficult step, it is time to be

your findings. As you do so, begin thinking

brutally honest. Here is where we begin to

about how your degree of investment into any

make a shift – analyzing our current patterns of

of the areas is giving back to you. Ponder these

investment and carving out new paths of in-

questions and answer them.

vestment. Here is where we hold ourselves ac-

1. Am I receiving a healthy return on my invest-

countable for taking back our power and defin-

ment into him, her, them, or it?

ing our own worth.

2. Am I being depleted, injured, harmed, or

In Step Two: Define Your Worth, we are go-

drained from this investment?

ing to make two Investment Circles – Your Cur-

3. Is my investment into this person, place, or

rent Investment Circle and Your New Invest-

thing contributing to or augmenting my self-

ment Circle. Let’s get started with Your Current

worth or is it taking from it or diminishing it?

Investment Circle. Looking over your Circle of

4. What changes am I ready to make?

Worth, organize your items of importance according to your levels of investment into them.

Because of my childhood background and

Place them into approximate percentages, re-

environment, I grew up being a “peace-maker”.

101

As an adult, that attribute manifested in code-

of us want to be caring, giving, thoughtful in-

pendent behaviors. Although I desire to be a

dividuals. However, remember this – the longer

compassionate person, to this day I work on

we continue to invest into people, places, and

my codependency. If I find myself investing

things which do not give us a healthy return,

into a relationship which is depleting and dra-

we deplete our containers of worth. We give

ma-filled, I quickly assess that investment and

away our power. Let me say it again.

shore up my boundaries. There have been times when I needed to let go of a friendship.

Although this is difficult to do, by not doing so I slip back into the replaying of old self-blaming tapes, and I sabotage the work I have done on my worth.

The longer we continue to invest into people, places, and things which do not give us a healthy return, we deplete our containers of worth. We give away our power.

When you have thoughtfully answered the above questions, get ready to make your New

Again, take your time. Spend as much time

Investment Circle. This is where you grab hold

as you need. Healthy change should not be

of your power – you define in whom or what

rushed. Doing so sabotages its legitimacy and

and to what degree you are going to invest of

its longevity. Pause. Breathe. Take breaks.

yourself and your resources. And, perhaps, you

Come back and continue your work. Revisit it

will need to let go of some areas of investment.

on a frequent basis. Make adjustments. Move

This is your time to do so.

ahead.

Example:

STEP THREE: DETERMINE YOUR WORTH

My New Investment Circle

We have discovered what is important to us, and we have examined and analyzed our cur-

Who or what is enhancing or augmenting my self-worth?

Who or what is taking from or diminishing my self-worth?

Name

rent levels of investment and defined new levels of investment so that we take an active role in creating and cultivating our worth. The last step in taking back your power and sustaining your self-worth is to Determine Your Worth. What does this mean?

When we set a goal in our professional lives or in different areas of importance to us, we typically break it down into manageable objec-

As you work on this, you may start to feel

tives or put step by step measures into place

guilty, or selfish, or doubt your choices. Many

which makes its successful implementation or

102

integration more likely. We must do no less

8. What are healthy sources of influence or sup-

when it comes to safe-guarding and strength-

port which I can draw upon if needed? List

ening our worth containers. Because there are

them. Contact them and connect with them.

many variables which can contribute to its det-

9. What am I doing each and every day to invest

riment or depletion, we will incorporate the use

into myself? Name it. Choose it. Act on it.

of boundaries in our last step. Boundaries are

10. What am I doing each and every day to invest

healthy. Boundaries are not about pushing oth-

into my worth? Name it. Choose it. Act on it.

ers away. Boundaries are about creating a safe

When you are ready, begin creating your last

space for you to grow and nourish your self-

circle – Your Boundary Circle. This is your op-

worth.

portunity to Determine Your Worth by setting

As you look over Your Worth Circle and Your

and implementing boundaries. You are choos-

New Investment Circle, think about what

ing to act upon what is important to you. Your

boundaries you are willing to implement in

boundary work serves not only as a powerful

order to safe-guard what is important to you

testament of your worth’s importance to you

and to avoid putting your worth in harm’s way.

but your thoughtful and deliberate actions mes-

In creating your personal boundaries, reflect

sage others of its value as well. Take your time.

upon and answer these questions.

Fill it in slowly. Make changes when called for.

1. What protective rules or measures regarding

Shore up boundaries when needed. This circle,

my investments do I need to put into place with

as with the others, is fluid. Allow it to strengthen

this person, situation, or environment? Identify

and grow as your worth container forms and

them.

fills.

2. What will I accept or not accept from this person, situation, or environment? Write them

Example:

down.

3. How will I express my rules or measures?

My New Investment Circle

Have a statement or statements ready.

4. What will I do if they are not respected? Have a plan in place.

5. How will I keep from compromising what is important to me? Make a list of dos and don’ts.

6. What changes do I need to make in my choices, behaviors, attitudes, other? Write them down.

7. What are my areas of weakness? Know them.

Write them down.

Who or what is enhancing or augmenting my self-worth?

Who or what is taking from or diminishing my self-worth?

Name

103

As you continue to work on Determining Your Worth, remember that what we have covered in a few pages is a daily choice and a lifetime commitment. It is not something which comes quickly or can be accomplished overnight. As with most transformations which are lasting, the degree to which you invest into this process will be reflective of the degree of worth it brings with it. Let me say it again.

The degree to which you invest into this process will be reflective of the degree of worth it brings with it.

Give yourself permission to go slowly, allowing each step to take hold and to take on meaning. Pay close attention to your internal changes, relishing in the strength as your worth container fills and recognizing your growth as it spills out in healthy choices and decisions. Most importantly, if along the way you falter, or if you fail, or if by no fault of your own someone or something else derails your worth journey, remember that the beauty of The Power of Worth

Each and every day YOU have a choice.

Each and every day YOU must decide you are worth it.

No one can take that from you.

YOU possess that power within you to discover, define, and determine your worth. Your container of worth awaits you‌just as did mine.

is that there is no one or nothing which can prevent you from picking yourself back up and beginning again.

Recommended reading on boundary and investment work: Breaking Through Betrayal: And Recovering The Peace Within – Chapter 9: Revive and Restore Mind, Body, and Spirit by Holli Kenley

Are you ready?

Start today.

Start now.

Choose YOU. cl

104

5 REASONS YOU SHOULD GET OUT IN THE SUN THIS SPRING

By Omar Cumberbatch

It

so happens that my annual physical happened in January. So, every single time I get the standard blood work done, I can expect the call from my

doctor telling me that I’m Vitamin D deficient.

I guarantee that if my physical was during the summer months, this would not be an issue whatsoever. I’m quite fond of the sun and try to get as much safe exposure as I can.

But, statistics say that my results are not uncommon at all. It is estimated that anywhere from 65-85% of the US and Canadian population are Vitamin D deficient. It is especially understandable living in the Northeast and being

105

hormone! Many people consider it a hormone because our body can create it on its own with

Vitamin D is the only

proper sunlight, yet the Vitamin D from sun-

vitamin that our body is

light isn’t readily available for use. The body

able to create. All other

converts Vitamin D through numerous chemi-

vitamins are introduced

cal interactions before it is ready to do its im-

to our body through the

portant tasks.

foods we eat.

KEEPING THIS IN MIND, HERE ARE THE 5 REASONS YOU SHOULD GET OUT IN THE SUN: 1. BONE HEALTH: We commonly hear that calcium is the key mineral when it comes to having strong bones. But, did you know that Vitamin D is required for your body to absorb this important mineral? So you can have all the calcium that is recommended and it won’t be as effective without the presence of Vitamin D. 2. GUT HEALTH: It's understandable that gut health has become a hot topic. We are beginning to realize just how important a healthy cooped up in the house, not wanting to brave

digestive system is to our mental and physical

the cold outdoors. So,as spring approaches, it

health. Our gut is where 90% of our immune

is vital that we get out and get into the sun-

system resides, and it is also responsible for

light while we can.

digesting all of our food and dispensing all of

Nature tells us exactly how important Vita-

our key nutrients. Inside our gut, we have tril-

min D is. It is so important that our body has

lions of bacteria, both good and bad, that work

its own mechanism to create it. In fact, Vitamin

to properly manage all of these processes. Vi-

D is the only vitamin that our body is able to

tamin D is also a key player in this process.

create. All other vitamins are introduced

Mounting evidence suggests that Vitamin D

through our body by the foods we eat.

helps regulate the gut biome, allowing the

Vitamin D is created by the body when we

more beneficial bacteria to flourish.

are exposed to sunlight. The process is so complex that there is actually a debate on

3. VITAMIN D MAKES YOU HAPPIER: Ever feel

whether Vitamin D is actually a vitamin or a

like winter makes you feel down? Well, there is

106

" … the risk of children suffering from the flu can be reduced by 50% if they take Vitamin D."

a medical term for that. It’s called Seasonal

D deficiency may account for several thousand

Affective Disorder (SAD). Causes of SAD are

premature deaths from colon, breast, ovarian,

unknown, but the clues point to how much

and prostate cancer annually. The evidence

sunlight we are exposed to. During the fall and

suggests that efforts to improve vitamin D sta-

winter, the sun sets earlier, affecting our

tus could reduce cancer incidence and mortal-

circadian rhythms causing some of us to feel

ity at low cost, with few or no adverse effects.

down. A lack of Vitamin D also drops the brain

Unfortunately, there are only a few food

chemicals dopamine and serotonin, which is

sources of vitamin D: fortified foods and bever-

directly linked to mood. In fact, a deficiency in

ages such as milk, soy drinks, orange juice or

these two brain chemicals is strongly linked to

fatty fish including salmon, trout, mackerel,

depression.

tuna, and eel. Beef liver can also be a good source of vitamin D. But, you can take a Vitamin

4. YOU MIGHT NOT NEED THE FLU SHOT: In

D supplement to meet individual needs.

the US and Canada, flu season is in the winter

After reading this, one might think she has

months, with peak activity between December

reason to bask in the sun unprotected, but there

and February. (Sensing a pattern yet?) The

are still legitimate concerns about sun exposure

American Journal of Clinical Nutrition shared a

and skin cancers. The good news is that we

study conducted by doctors and scientists

don’t need to bake in the sun just to get this

from Jikei University School of Medicine in To-

vitamin. Limited unprotected sun exposure 10-

kyo, Japan in which the risk of children suffer-

25 minutes 2 to 3 times a week is enough for

ing from the flu can be reduced by 50% if they

most people. Talk to your doctor about the

take Vitamin D. Vitamin D activates the innate

risks and benefits of limited unprotected sun

immune system, enabling the body to produce

exposure as well as whether or not you might

several proteins which trigger cell activity and

benefit from vitamin D supplements.

disable viruses.

Are you getting enough Vitamin D?

cl

5. VITAMIN D AND THE BIG “C”: Vitamin D is really making news with its association to risks of several types of cancer. According to PubMed, The high prevalence of vitamin D deficiency, combined with the discovery of increased risks of certain types of cancer in those who are deficient, suggest that vitamin

Omar Cumberbatch, founder of Every Day Winning, is a Professional Health Coach and Radio Talk Show Host based in New York.

IT'S IN THE BLOOD TWO DOCTORS IN SPAIN HAVE SPARKED A QUIET REVOLUTION IN THE WORLD OF SURGERY. REGENERATIVE MEDICINE WILL NEVER BE THE SAME AGAIN.

BY JUDITH STAPLETON

F

inally there is something to celebrate in Spain! Even as unemployment statistics grind on, crushing a whole generation of educated young adults, and Princess Christina and her husband are back in court on charges ranging from tax fraud to embezzlement, there is a powerful heartbeat coming from a part of the country that doesn’t actually consider itself Span-

ish: the Basque Country.

The very heart of the Basque Country of Northern Spain is its small, lovely, ancient capital, Vitoria-Gasteiz, and for more than 800 years its lifeblood has been the fierce survival instinct and ingenuity of the Basque people.

You will not find the blood of the bull-ring here, though the Medieval paving stones of the Old Town have been washed many times with the blood of human battles, not least from the Spanish Civil War and Franco’s subsequent repression of Basque language, culture and education.

Today, and for the last two decades, the key relevance of human blood here in this green and pleasant city is the revelation of its innate healing power, and this is not a metaphor; it is a revolution in medicine.

THE RECIPE IS NOT SECRET, AND ANY PHYSICIAN CAN LEARN TO INCORPORATE THIS PROCEDURE AS PART OF A SURGEON’S TOOL KIT.

dure as part of a surgeon’s tool kit.

The two medical doctors who have pioneered research into the innovative use of autologous blood treatment in tissue repair and regeneration are Eduardo Anitua, an Orthodontic Surgeon by training, and Mikel Sanchez, an Orthopaedic Surgeon.

Based on long careers in surgical interventions and fuelled by native ingenuity, Anitua and Sanchez have drawn on intuitions about the innate constructive power of blood proteins, known as “growth factors,” and incrementally, over the years in their separate fields, these friends in life and medicine have tested the protocols for processing autologous blood ingredients, and the various human tissues in which such self-healing techniques prove effective.

Back in 1999, Anitua published impressive results in the Journal of Maxillofacial Implantology in which he used a patient’s own blood growth factors (Plasma rich Growth Factors, or

Biological ingredients that come from our

PRGF) to expedite and improve healing in den-

own (“auto-“) bodies, which are then reintro-

tal surgery. The results would resonate through-

duced at a particular site where cells have bro-

out the field of oral medicine.

ken down from injury or some kinds of disease,

Since then, PRGF has been tested in oth-

are called “autologous,” and one of the great-

er tissues of the body with remarkable success,

est advantages of using such ingredients is the

and Anitua and Sanchez have co-authored hun-

avoidance of rejection. When commercially

dreds of medical journal articles on their work.

manufactured tissue, or tissue from donors is

In bone, ligament, tendon, and muscle, this con-

introduced to repair damaged tissue in an un-

centration of blood ingredients (PRGF) can act

related patient, a life-time of medication is re-

like stem cells in damaged tissue. By working in

quired, and the possibility of deterioration or

conjunction with the immune system to reduce

rejection always exists. This is never the case

inflammation, and by harvesting healthy cells

when autologous injections are used.

from surrounding tissue, these proteins can re-

Another great advantage of this kind of

pair the damage and permit growth of new tis-

do it yourself healing process is the lower cost

sue. In bone fracture, for example, regeneration

which results from the absence of “Big Pharma”

of bone can mean the complete absence of scar

involvement. The recipe is not secret, and any

tissue and pain.

physician can learn to incorporate this proce-

This is the market’s first 100% autologous

(self-supplied) technology!

camera scope) imaging of surgical procedures,

With a fast and simple protocol of a single

delineating not only the protocol for collecting

centrifugation (spinning in an expensive blend-

the blood sample, but showing the whole sur-

er) for 8 minutes at room temperature, and a

gical procedure, and the patient response over

strategic removal of one of the blood elements

time. At this date, alas, the text is only available

that interferes with the process, leucocytes, the

in Spanish. However, a complete overview of

powerful bacteria-inhibiting properties of the

the hospital, Biotechnology Institute, and its

growth factors (proteins) in our blood can be

services can be found at:

strategically redirected into the damage site to

http://bti-biotechnologyinstitute.com/

heal venous ulcers, bone fractures, injuries in

Among the patients noted in the text who

muscle, ligament, tendon, joints, diabetes re-

have benefited from this procedure are King

lated ulcers, burns and lesions of the skin, and

Juan Carlos of Spain, (retired), and many elite

even to promote regeneration of aged skin.

athletes, including Rafael Nadal, Tennis Cham-

The basic rationale is to mimic the natural

pion, Joseph Beloki, Tour de France bike racer,

process of healing that is the result of the very

Luis Scola, NBA (Toronto Raptors), Fernando

evolutionary processes that have made us who

Llorente, (aka “El Rey Leon”), striker for Seville

we are. Healthy blood already contains survival

FC, Pablo Prigioni, NBA, (point guard LA Clip-

mechanisms to help the body deal with the in-

pers), Andres Nocioni, Olympian, currently play-

THIS PROCEDURE BRINGS TO THE INJURY SITE A SET OF MOLECULES THAT WILL ACCELERATE THE FUNCTIONAL RECOVERY OF TISSUE. evitable traumas of life. This procedure brings

ing for Real Madrid in the Spanish League, and

to the injury site a set of molecules that will ac-

Vitoria-Gastiez home-boy, Martin Fiz Martin,

celerate the functional recovery of tissue and,

long-distance runner, (competed in three con-

beyond a mere repair with scar tissue, actually

secutive Summer Olympics for Spain).

try to regenerate the tissue itself. In the last de-

But there are thousands of people from

cade and a half of this technology’s application,

all walks of life who are walking pain-free now

no adverse side effects have been reported.

because this procedure has given them a new

In 2012, Anitua and Sanchez published a

lease on life. Until it comes to a North American

textbook for orthopaedic surgeons, rich in dia-

city near you, this may be another good reason

grams and graphics as well as arthroscopic (tiny

to discover the heart of the Basque Country.

cl

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FASHION

BT HLEU ARRRT EODF BLEII NN GE SS E T H

P HOTOGR APH Y BY SHIN SUGINO

BY CHARLOT TE C ARSON & ERIC A COMMIS SO HAIR & MAKE- UP, KE VIN SMITH, JUDY INC .

Seth Atwell emerged onto the fashion scene in 2014, challenging the norms and perceptions of beauty and provoking changes and new ways of thinking with grace, elegance and class. Seth was undefined by gender.

Now, though, Seth has blossomed into Siobhan, a stunning female model with long, beautiful hair and a fierce gaze. And, though the outside has changed, the personality inside still sparkles.

We chatted with the 22 year old model from Kentville, Nova Scotia about her life, her influences, and the fashionable world around her.

ERICA: WHAT’S KENTVILLE LIKE? ATWELL: There’s about 12,000 people. It’s really small and really country. We grew up on a dairy farm for 12 years. So I graduated high school and worked at Wendy’s for two years. My parents di-vorced when I was 12, so I lived with my dad, then my mom, then back with my dad again. I was living with my dad when I moved to Toronto.

CHARLOTTE: NOW AT THAT TIME, YOU CAME TO THE CITY TO BE A MODEL? ATWELL: Yeah, an androgynous model, because I heard about Andrej Pejic and what he was doing, and some other people in Europe.

But I had been seeing this for quite a while, and I thought I had the potential to be the new face. So I moved to Toronto and visited agencies. No one was really inter-ested in me — they didn’t really know how to place me or what to do with me, so my last decision was to talk to a scout named Peggi Lepage. I sent her my pictures through e-mail and she signed me on the spot, and she placed me at Plutino.

CHARLOTTE: SO, WHEN YOU SAW THESE OTHER MODELS, WERE YOU AWARE OR HAD YOU DECIDED THAT YOU WERE TRANSGENDER? ATWELL: I just always felt like that. When I was younger, I thought I could have been transgender, but I was living in such a small town that I could never come out as transgender. When I went to high school, I started wearing makeup, and that’s when my gender bending started. I would never go too girly, but also never be too masculine. So it was then that I started playing around with makeup and organizing clothing.

CHARLOTTE: WAS THERE A POINT PRIOR TO THAT WHEN YOU FELT ANY SENSE OF SHAME OR NOT KNOWING EXACTLY HOW YOU FIT IN? ATWELL: I was outcasted. It was a very preppy, redneck town. My sister was pretty popular and my dad was really well known, so I was never physically hurt or anything. But I was bullied in high school. They didn’t understand me. People thought, you go by Seth and you’re a boy, but you look like a girl, I don’t really know if you’re trans or what you are. They were of the mind that it’s okay if I’m gay, but it’s not okay if I dress like this.

CHARLOTTE: HAVE YOU ALWAYS FELT A LEVEL OF SELF-CONFIDENCE? ATWELL: Always. I always knew that it was just Kentville, Nova Scotia. I knew that there’s a whole world out there that I hadn’t seen yet, and neither had the others. I had a good group of friends and family who supported me there, too.

CHARLOTTE: WHERE DO YOU LIVE PREDOMINANTLY NOW? ATWELL: I’m mostly based in New York right now, but I have family in Toronto, so I’m kind of all over the city.

CHARLOTTE: SO YOU’RE A PRETTY CLOSE-KNIT FAMILY. DO THEY ALL GET YOU? ATWELL: I mean, now they do. My mom always used to take away my makeup, and my dad never really got it. I don’t know if he gets it even now, but he accepts it. He sees what I’m doing and sees that I’m modeling and that everyone else gets it. He reads the interviews and stuff too, so he knows what I’m doing. My parents never really understood it, but they would never really control me. I don’t think we’ve ever really even had a conversation about it.

CHARLOTTE: WHAT’S THE DIFFERENCE BETWEEN TRANSSEXUAL AND TRANSGENDER AND GENDER FLUID? ATWELL: Transgender and transsexual is the same thing, I think. I don’t know for sure. But I know that trans people go by transgender, not transsexual. I think transsexual is a harsher word, and that it’s an outdated word. Gender fluid means you’re fluid with however you want to portray yourself. of look boyish I guess, but also have a beautiful, feminine quality about me. So it depends.

CHARLOTTE: I THOUGHT IT WAS AMAZING THAT PROCTOR AND GAMBLE MADE GIGI GORGEOUS THE FACE OF THE CREST CAMPAIGN. PHILIP ING, WHEN CREATIVE DIRECTOR AT MAC, MANY YEARS AGO WAS TRAILBLAZING BY HIRING K.D LANG, WELL KNOWN AS GAY AND RU PAUL, WHO IS TRANSGENDER FOR THE FACE OF MAC, WHEN NO AD-VERTISING COMPANY ESPECIALLY BEAUTY WOULD TAKE WHAT WAS CONSIDERED A RISK LIKE THIS, BUT IT’S BE-COMING MUCH MORE COMMON. I FEEL LIKE PEOPLE WILL LOOK AT YOU AND GIGI AND FEEL A SENSE OF BE-LONGING. ATWELL: It’s empowering and exciting, but it’s also scary because I’m not used to being a leader, and you have to really be careful of how you use the power.

ERICA: WHAT’S THAT EXPERIENCE BEEN LIKE FOR YOU? YOU COME FROM A SMALL TOWN AND ALL THE SUDDEN YOU HAVE SO MANY EYES ON YOU AND THE WORLD IS YOUR OYSTER. ATWELL: I guess I always felt like I needed to be in a big city and I was always a city person at heart. Even when I was in a small town, I somehow knew internally that I wouldn’t always be there for-ever. When I first got to the city, it was crazy at first. I felt like I was going to New York. I adjust-ed quickly, though. When I go back home, I feel uncomfortable and not at ease. This is my home now, that’s my past.

ERICA: HOW DO YOU DEAL WITH THE RESPONSIBILITY THAT COMES WITH PEOPLE WATCHING YOU? ATWELL: It’s not too hard, as long as you say true to who you are. Then you can’t really say anything wrong. I always just stick to my word and what I’ve always believed in.

ERICA: IN YOUR CAREER SO FAR, WHAT HAS BEEN YOUR DEFINING MOMENT? ATWELL: Being signed in New York, definitely. It took me almost two years to get signed. I wasn’t work-ing much in Toronto. In New York, it put me down a bit, because no one would take me and no one really knew how to place me. And I thought New York would have been more accepting than Toronto, because Canada is a little more conservative. Everyone said I was beautiful, but it was a team decision and not everyone was sold on me. And, it was a final decision to pop into State, who was rebranding, and I was the very first model they signed because I was the brand they were looking for — different, unique and breaking boundaries, being a spokesperson. They signed me on the spot, and it was a good connection. So that was my first big thing because I felt so comfort-able in an agency in a city where I wanted to be for so long.

CHARLOTTE: DO YOU FEEL LIKE YOU HAVE A FAIR CHANCE OR AN EVEN PLAYING FIELD IN THE ADVERTISING AND BUSINESS WORLD? ATWELL: No, but it’s something I’ve worked hard for and my agents have worked hard for and gotten my name out there. It’s been a lot of hard work. I was nominated for the P&G award for the best new face for 2015 — that was an all women’s competition, and I was in the top three.

CHARLOTTE: WHY WOULD YOU BE THE RIGHT CHOICE TO REPRESENT A BRAND? ATWELL: I’m the new generation, and I’m more relevant to a lot of people now than any other regular boy or girl, because that definition and image most brands use is so classic and old-school. I’m part of a new generation that’s on the rise. I represent the concept that everyone is searching for, to own who you are just as you are.

CHARLOTTE: I FEEL LIKE THERE ARE NO REAL BOLD CHOICES THAT ARE AUTHENTIC AND COURAGEOUS IN FASHION OR ADVERTISING. IT’S LIKE BRANDS ARE AFRAID TO REALLY SAY ANYTHING ABOUT WHAT’S REALLY COOL WHICH IS ACCEPTANCE. ATWELL: I did a show in New York last season, and they put fake boobs on me. I didn’t mind it, but at the same time I was worried that they were trying to hide me. I thought they picked me because of what I looked like and that I’d be good for the brand, but I guess I’m not if I’m not a “girl.” I feel that they need to reinvent the whole industry.

CHARLOTTE: IT JUST SEEMS LIKE THE INDUSTRY IS TERRIFIED TO DO SOMETHING DIFFERENT. ATWELL: They’re keeping in the box, keeping what’s safe, and keeping what everybody else will just ac-cept. I feel like now, though, everyone accepts that being different is more common.

CHARLOTTE: IS THERE ANYTHING ELSE YOU WANT TO ADD? ATWELL: I will always be true to myself. What I say and what I do might change, but everything I do will always reflect who I am in that moment.

When our interview was conducted, Siobhan went by Seth,who identified as a gender fluid model — man or woman, with no specific pronoun preferences. Roughly a week after we sat down with Seth, though, an announcement came — Seth began the process of transforming into a woman. She now identifies as Siobhan Atwell, prefers female pronouns, and will begin hormone therapy and the necessary processes for transitioning into a female. Siobhan will continue her modelling career under her newly adopted moniker.

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132

FASHION FRIENDLY,

PANDA

OUT OF PRINT

Bamboo sunglasses are becoming increas-

For fans of classic literature, this company cele-

ingly trendy because of their environmentally

brates the novels and writers that have shaped

friendly traits, but this company takes it one

the world of novels by printing book titles,

step further, by designing ethical, sustain-

quotes and other classic imagery from titles like

able, handcrafted bamboo sunglasses. They

“The Great Gatsby” and “On The Road” onto

also subscribe to a one-for-one model: Panda

t-shirts, mugs, and other paraphernalia. For

counts their monthly sales and donates the

every item sold, the New Jersey based com-

cost of the same amount of prescription sun-

pany donates a book to a community in need

glasses and and eye exams to people in need

through their charity partner called Books For

through their charity partner. The funds also

Africa, while simultaneously supporting the leg-

go to building optometry schools and training

endary authors who published the notable liter-

people to practice.

ary works.

133

TOMS If you buy any TOMS product, the company will donate it’s equivalent to people in third world countries. The brand originally started with their classic canvas shoes, but have recently expanded their catalogue to include boots, sunglasses, bags and even coffee. They give water, medical supplies and, of course, shoes.

They follow a one-for-one donation model, where they essentially match purchases with donations.

GLOBALLY SAVVY These four companies take their profits and use them to make the world a better place.

By Erica Commisso

WEWOOD This company is the brainchild of an Italian watch lover and two environmentally savvy entrepreneurs from Los Angeles. Their wooden watches are unique and eco-friendly, and the purchase of every watch helps to plant a tree through partnerships with American Forests and Trees For the Future. Since 2011, WeWOOD has helped to plant 300,000 trees, with a goal of planting a million by 2020.

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